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Welcome to
The 3rd step in internal marketingDissemination of Marketing
Information to EmployeesRina Suprina, M.Hum, M.SiPar
Ivan Prasetya M.Par
Marketing for Hospitality and Tourism, Fifth Edition
By Philip Kotler, John Bowen and James Makens
© 2010 Pearson Higher Education, Inc.
Pearson Prentice Hall - Upper Saddle River, NJ 07458
III
10tab
The Internal
Marketing Process
Dissemination of
Marketing Information
to Employees
Marketing for Hospitality and Tourism, Fifth Edition
By Philip Kotler, John Bowen and James Makens
© 2010 Pearson Higher Education, Inc.
Pearson Prentice Hall - Upper Saddle River, NJ 07458
III
10
Dissemination of
Marketing Information
to Employees
• Often, the most effective way of
communicating with customers is
through customer-contact
employees.
Marketing for Hospitality and Tourism, Fifth Edition
By Philip Kotler, John Bowen and James Makens
© 2010 Pearson Higher Education, Inc.
Pearson Prentice Hall - Upper Saddle River, NJ 07458
III
10
Dissemination of
Marketing Information
to Employees
• Employees often have opportunities to solve guest problems before
these problems become irritants.
– to do this, they need information
Marketing for Hospitality and Tourism, Fifth Edition
By Philip Kotler, John Bowen and James Makens
© 2010 Pearson Higher Education, Inc.
Pearson Prentice Hall - Upper Saddle River, NJ 07458
III
10
Dissemination of
Marketing Information
to Employees
• Unfortunately, many companies leave customer-contact employees
out of the communication cycle.
Marketing for Hospitality and Tourism, Fifth Edition
By Philip Kotler, John Bowen and James Makens
© 2010 Pearson Higher Education, Inc.
Pearson Prentice Hall - Upper Saddle River, NJ 07458
III
10
Dissemination of
Marketing Information
to Employees
• Marketing tell managers &
supervisors about upcoming events, ad campaigns and new
promotions.
– but some managers may feel
employees do not need to know
this information
Marketing for Hospitality and Tourism, Fifth Edition
By Philip Kotler, John Bowen and James Makens
© 2010 Pearson Higher Education, Inc.
Pearson Prentice Hall - Upper Saddle River, NJ 07458
III
10
Dissemination of
Marketing Information
to Employees
• All staff should be informed
about promotions.
– they should hear about
promotions & new products
from management, not from
ads meant for external
customers
tab
Marketing for Hospitality and Tourism, Fifth Edition
By Philip Kotler, John Bowen and James Makens
© 2010 Pearson Higher Education, Inc.
Pearson Prentice Hall - Upper Saddle River, NJ 07458
III
10
Dissemination of
Marketing Information
to Employees
• Management must understand that
employees are watching them for cues about expected behavior.
– if the general manager picks a
piece of paper up off the floor,
other employees will start doing the
same
Marketing for Hospitality and Tourism, Fifth Edition
By Philip Kotler, John Bowen and James Makens
© 2010 Pearson Higher Education, Inc.
Pearson Prentice Hall - Upper Saddle River, NJ 07458
III
10
Dissemination of
Marketing Information
to Employees
• A manager who talks about the importance of working together as
a team can reinforce the desire for
teamwork through personal actions.
Marketing for Hospitality and Tourism, Fifth Edition
By Philip Kotler, John Bowen and James Makens
© 2010 Pearson Higher Education, Inc.
Pearson Prentice Hall - Upper Saddle River, NJ 07458
III
10
Dissemination of
Marketing Information
to Employees
• Ongoing communication between
management and employees is
essential—not just group meetings
but regular individual meetings
between the employee and
management.
tab
Marketing for Hospitality and Tourism, Fifth Edition
By Philip Kotler, John Bowen and James Makens
© 2010 Pearson Higher Education, Inc.
Pearson Prentice Hall - Upper Saddle River, NJ 07458
III
10
Dissemination of
Marketing Information
to Employees
• Managers should meet with
customer-contact employees to
gain customer need insights.
– and determine how the company
can make it easier for the
employee to serve the customer
Marketing for Hospitality and Tourism, Fifth Edition
By Philip Kotler, John Bowen and James Makens
© 2010 Pearson Higher Education, Inc.
Pearson Prentice Hall - Upper Saddle River, NJ 07458
III
10
Dissemination of
Marketing Information
to Employees
• Hotels can use technology and
training to provide employees with product knowledge.
– information can be readily
accessible to employees, who
should then be trained in the
hotel’s products & services
tab
Marketing for Hospitality and Tourism, Fifth Edition
By Philip Kotler, John Bowen and James Makens
© 2010 Pearson Higher Education, Inc.
Pearson Prentice Hall - Upper Saddle River, NJ 07458
III
10
Dissemination of
Marketing Information
to Employees
• Employees should receive information on new products and
product changes, marketing
campaigns, and changes in the
service delivery process.
Marketing for Hospitality and Tourism, Fifth Edition
By Philip Kotler, John Bowen and James Makens
© 2010 Pearson Higher Education, Inc.
Pearson Prentice Hall - Upper Saddle River, NJ 07458
III
10
Dissemination of
Marketing Information
to Employees
• All action steps in the marketing
plan should include internal
marketing.
– when a company introduces a new
media campaign, the plan should
include actions to inform employees
Marketing for Hospitality and Tourism, Fifth Edition
By Philip Kotler, John Bowen and James Makens
© 2010 Pearson Higher Education, Inc.
Pearson Prentice Hall - Upper Saddle River, NJ 07458
III
10
Dissemination of
Marketing Information
to Employees
• The first time most employees see company ads is
in the media in which the
advertisement is placed.
tab
Marketing for Hospitality and Tourism, Fifth Edition
By Philip Kotler, John Bowen and James Makens
© 2010 Pearson Higher Education, Inc.
Pearson Prentice Hall - Upper Saddle River, NJ 07458
III
10
Dissemination of
Marketing Information
to Employees
• Before the advertisements appear
in the media, the company should
share the ad with its employees.
– managers should also explain the
objective of the campaign and the
implications
Marketing for Hospitality and Tourism, Fifth Edition
By Philip Kotler, John Bowen and James Makens
© 2010 Pearson Higher Education, Inc.
Pearson Prentice Hall - Upper Saddle River, NJ 07458
III
10
Employee
Involvement in
Product Selection
The Internal Marketing Process
tab
Marketing for Hospitality and Tourism, Fifth Edition
By Philip Kotler, John Bowen and James Makens
© 2010 Pearson Higher Education, Inc.
Pearson Prentice Hall - Upper Saddle River, NJ 07458
III
10
Employee
Involvement in
Product Selection
• Employees should be informed of &
involved in the selection of the uniforms
they wear everyday.
– selection is often left to designers &
managers with little input from the service
worker
Marketing for Hospitality and Tourism, Fifth Edition
By Philip Kotler, John Bowen and James Makens
© 2010 Pearson Higher Education, Inc.
Pearson Prentice Hall - Upper Saddle River, NJ 07458
III
10
Employee
Involvement in
Product Selection
• Employee dress contributes greatly
to the guest’s encounter with
customer-contact employees.
– uniforms also become part of the
atmospherics of a hospitality operation or travel operation
Marketing for Hospitality and Tourism, Fifth Edition
By Philip Kotler, John Bowen and James Makens
© 2010 Pearson Higher Education, Inc.
Pearson Prentice Hall - Upper Saddle River, NJ 07458
III
10
Employee
Involvement in
Product Selection
• In cases where uniforms are lacking,
guests may become frustrated because
they have difficulty identifying employees
when they need help.
Marketing for Hospitality and Tourism, Fifth Edition
By Philip Kotler, John Bowen and James Makens
© 2010 Pearson Higher Education, Inc.
Pearson Prentice Hall - Upper Saddle River, NJ 07458
III
10
Employee
Involvement in
Product Selection
• Uniforms have the ability to create
attitudes about an employee’s job.
– employees dressing in formal wear state
they feel & behave differently once they
put on their uniform
– putting on the costume can mean putting
on a role and shedding other roles
tab
Marketing for Hospitality and Tourism, Fifth Edition
By Philip Kotler, John Bowen and James Makens
© 2010 Pearson Higher Education, Inc.
Pearson Prentice Hall - Upper Saddle River, NJ 07458
III
10
Employee
Involvement in
Product Selection
• Employees’ dress can direct employees’
behavior to be more consistent with the
goals and standards of behavior
established by the organization.
Marketing for Hospitality and Tourism, Fifth Edition
By Philip Kotler, John Bowen and James Makens
© 2010 Pearson Higher Education, Inc.
Pearson Prentice Hall - Upper Saddle River, NJ 07458
III
10
Employee
Involvement in
Product Selection
• A study of resort employees found a
significant relationship between
employees’ perceptions of their uniforms
and their overall job attitude.
– the higher the employee’s perception of
the uniform,
the more positive their rating of overall job
attitude
tab
Marketing for Hospitality and Tourism, Fifth Edition
By Philip Kotler, John Bowen and James Makens
© 2010 Pearson Higher Education, Inc.
Pearson Prentice Hall - Upper Saddle River, NJ 07458
III
10
Employee
Involvement in
Product Selection
• Management often looks for uniforms that
represent the property, acting as a
marketing tool—enhancing the image of
the organization.
– uniforms should be functional & accepted
by employees
Marketing for Hospitality and Tourism, Fifth Edition
By Philip Kotler, John Bowen and James Makens
© 2010 Pearson Higher Education, Inc.
Pearson Prentice Hall - Upper Saddle River, NJ 07458
III
10
Employee
Involvement in
Product Selection
• It is paramount to allow employee
involvement in uniform choices
regarding both function & image.