The hospitality industry use a concept we call ‘the pressure cooker’. It refers to the job related pressure that middle managers are exposed to when they have top management on the one side who demand more work with less resources and employees on the other side who request less stress, relevant job content and who, above all, have a well-meant and well-founded wish to do their job in the best possible way. The pressure increases as customers demand more individual service and quality. They require the best solutions – every time!
Do you recognize yourself in the pressure cooker?
The pressure cannot be taken away: Working conditions are difficult to handle and it does not seem to become easier. Still, we can get better at handling the pressure.
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