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008			210210s2021 si | o |||| 0|eng d
020			_a9789813341340
024	7		_a10.1007/978-981-33-4134-0 _2doi
040			_aES-VaU _bspa _cES-VaU _dES-VaU
050		4	_aHD45 _b2021 EB
245	0	0	_aThe Future of Service Post-COVID-19 Pandemic, Volume 2 : _bTransformation of Services Marketing _cedited by Jungwoo Lee, Spring H Han
250			_a1st ed. 2021.
264		1	_aSingapore _c2021 _bSpringer International Publishing
300			_a1 recurso en línea
336			_atexto _btxt _2rdacontent
337			_aelectrónico _bc _2rdamedia
338			_arecurso electrónico _bcr _2rdacarrier
490	0		_aThe ICT and Evolution of Work _x2662-4249
505	0		_aService and Marketing Post Pandemic -- Managing Organizational Culture and shaping Human Resources Priorities during COVID 19 -- Maladaptive Consumer Behaviors and Marketing Responses in a Pandemic -- The COVID-19 Pandemic and its Impact on Grocery Retailing: A Singapore Case Study -- Green brand equity in the context of COVID-19 in Vietnam post-pandemic -- Impact of COVID-19 on People-processing vs. Information-processing Services: Case of Food Service and Banking Industries -- Building Agility in Service SMEs for Post-Pandemic Era -- Service Lessons During COVID-19: The Case of Food Trucks.
520			_aThis book adds to the discussion from Volume 1 by providing insights and stimulating new thinking about the changing nature of services and marketing, service work and workers, and service experiences during and after the COVID-19 pandemic in 2020, particularly focusing on services marketing. This book serves as a useful resource for business practitioners and academics in the areas of service management and marketing responses during a pandemic. Each chapter deals with specific current issues within these industries due to COVID-19 and issues that will come up post-pandemic. As COVID-19 is expected to change the service practice and promote the utilization of novel methods, such as untact marketing, untact service, telecommuting, alternative work arrangements, job crafting, and new work skills, a range of examples and cases are provided to elaborate on applying these emerging new concepts within the service sector.
856	4	0	_uhttps://go.openathens.net/redirector/universidadeuropea.es?url=https://doi.org/10.1007/978-981-33-4134-0 _zAcceso a este recurso digital (usuarios Universidad Europea de Valencia)
942			_2lcc _cLE
988			_aSpringer_Business_2021
999			_c239379 _d239379