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Radisson Case Study

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Radisson Hotels, owned by the Carlson Company, was acquired in 1962 and grew at a rapid pace. Between 1978 and 1997 they went from 10 hotels to 360 locations in 47 countries. However, this huge growth came at a cost to their customer service. Realizing that changes were needed, the Radisson President and Executive Vice President, Brian Stage & Maureen O’Hanlon, worked actively to refocus the strategy of “growth at any cost” to a customer-focused strategy: “Champion of the guest.” This case study examines the steps they have taken and looks at ideas for how they can continue to improve services. Specifically, Radisson’s service agreement, the role of information technology, employee and customer satisfaction, commitment to service …show more content…

Managing space needs will help to ensure the latest technology is available for presentations such as high speed internet, LCD projectors and printers.
It would be difficult to improve the customer service quality without a continued push for innovative technology improvements. Radisson already has a good start on this technology with their three pillar systems, and keeping them up to date will help Radisson stay on top.
How should Radisson measure and improve customer satisfaction and employee satisfaction?
Radisson’s old process was to use handwritten complaint cards. These did not have a high response rate (which is probably a good thing since they were complaint cards), and management wanted responses that had the option to give positive reviews. The recognition programs would help Radisson get trends of frequent customers including what rooms they usually purchased and for how long. These would help Radisson to give service tailored to each individual, based on their preferences. Another idea is to send “thank you” emails to the customers after their stay and combine an optional survey on the bottom of the email. This would give each customer the chance to respond with reflections, good or bad. These responses could show trends of geography, season, and availability preferences to set prices in the future. Employees could be trained to ask key questions during check-in and check-out, such as

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