Global Strategic Management in the Service Industry: A Perspective of the New Era covers recent changes within the service industry during the COVID-19 Pandemic and new and emerging consumer trends, providing a holistic view of this new era within the service industry. Across a range of thematic chapters, issues in digital marketing, online retailing and experiential marketing are examined, as well as the challenges faced by small and large businesses in the service sector. Tabari and Chen provide a fresh view of changes in the strategic management and marketing strategies within the service industry, exchanging new ideas for both the mid and post-pandemic crisis.

Global Strategic Management in the Service Industry illustrates how strategic managers in service industry appraise the sectors in which their organisations are involved; appraise their competitors; and reassess their strategy and fix goals to meet all the challenges presented. This is important particularly due to rapid growth and technological advancements developed in service sectors being applied to other industries.

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Yes, you can access Global Strategic Management in the Service Industry by Saloomeh Tabari, Wei Chen, Saloomeh Tabari,Wei Chen in PDF and/or ePUB format, as well as other popular books in Business & Business Strategy. We have over one million books available in our catalogue for you to explore.

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Emerald Publishing Limited

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Index

Cover
Title
Chapter 1. The Impact of the COVID-19 Pandemic on Consumer Purchasing Behaviour: Implications for the Retail Sector
Chapter 2. Employees’ STARA Awareness and Innovative Work Behavioural Intentions: Evidence from US Casual Dining Restaurants
Chapter 3. The Strategic Decision to Internationalize Within Soft Services: The Context of Hotels
Chapter 4. Social Media for Wine Tourism: The Digital Winescape of Cretan Wineries in the Era of COVID-19
Chapter 5. Ethnic Female Entrepreneurs in the Service Sector: Challenges and Motivations
Chapter 6. Leadership, Innovation and Services Strategy in China’s Rural Tourism During Post-pandemic Period
Chapter 7. The Impact of COVID-19 on Group Tour Operators and the Implications for Overtourism
Chapter 8. Café Tribes: A Typology of Café Customers
Chapter 9. Menu Labelling and Customer Decision-making: Case of Calorie Information on the Menu of the Quick-service Restaurants
Chapter 10. The Role of Experiences in Driving Strategy in the 21st Century
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