Enterprise management: What does personnel es mean?

I am a consultant, and the meaning of ES should be the abbreviation of "employee satisfaction" in English and "employee satisfaction" in Chinese.

It is a new enterprise management method developed on the basis of CS management. Generally speaking, there are two kinds of customers in an enterprise: external customers and internal customers. External customers are generally called consumers, and "customer first, satisfaction first" is the only way to win their favor and loyalty. Internal customers are actually employees, and their management is actually more complicated and troublesome than external customers. At present, the theory of human resource management has shifted from domination, control and command to employee satisfaction management with respect, tolerance, communication and service. ES emphasizes that enterprises should carry out effective internal staff marketing while doing a good job in external CS management. In other words, employees are also regarded as customers. By changing the concept of leaders, finding suitable employees with service attitude, improving conditions, training their service skills, and then encouraging them to provide quality services to customers, and then forming the CS spirit of enthusiasm and dedication, so that enterprises can achieve sustainable development.

This is a new concept of enterprise management, which has actually been done quite a lot in private enterprises in China. However, the human resources department does not necessarily understand or systematically master this es employee satisfaction management method. For the sake of understanding, for example:

Sumitomo Corporation of Japan makes the canteen "hotel-like" and the staff dormitory "hotel-like".

There are about 2000 employees in the office building of the trading company in Tokyo. Due to the limitation of space, the newly renovated canteen is still on the second floor underground, but it is as bright as outdoor due to indirect lighting technology. The whole area 1640 square meters, the kitchen occupies a small area, and the restaurant is very spacious. The main restaurant is self-service and is divided into two parts by the cashier. Workers take the elevator to the canteen to choose meals, and then enter the canteen through the cashier. The checkout is simple. You don't need meal coupons or cash. You can pay with a special magnetic card, which is convenient and hygienic. * * * A restaurant with 5 16 seats is fenced into dining areas with different areas. Dining tables are rectangular, square and round in shape and size. The small one can seat four people and the big one can seat six people. The restaurant is not only carpeted, but also has more than 40 oil paintings hanging on the wall, surrounded by bonsai, and classical music is rippling low. When employees come here after intense work, they can not only get nutritional supplements, but also eliminate mental fatigue in a harmonious atmosphere. In contrast to the main restaurant, the 130-seat Harmony Restaurant. Its interior decoration is dominated by black, and employees can dine here to "experience the Japanese spirit with modernity". The restaurant adopts the service mode of arriving at the table, and there are 4 sets of recipes to choose from every day. In the evening, it is also a bar and cafe where employees can meet and entertain customers. We can also hold New Year's party, Forget Year's Party, Welcome Party and Farewell Party held by employees.

Mr. Wu Xiong, vice president of Sumitomo Commercial General Affairs, said that Japanese enterprises have achieved considerable success in improving work efficiency and enhancing the international competitiveness of goods for a long time, but they have not paid enough attention to the health and welfare of employees. Although large enterprises have staff canteens, it gives people the impression that the environment is gloomy, the attitude is indifferent and the food is monotonous. In the past, people often used toilets as a "window" to observe the management of enterprises. Nowadays, people regard the canteen as a symbol of enterprise vitality. Therefore, large enterprises improve their image by decorating their staff canteens. The main difference between staff canteen and social canteen is that the service object is fixed. Therefore, we must have balanced nutrition and moderate price. Although the staff canteen is owned by Sumitomo Trading Company, it is managed by a professional catering company. Trading companies only provide venues and utilities free of charge, but this part of the cost must be restored to employees through the price of meals. Catering companies can only make profits at the highest price agreed by both parties in advance. In other words, the more people eat in the canteen, the greater the profit, otherwise they will lose money and bear the responsibility. In this way, catering enterprises have to find ways to increase varieties, renovate patterns, reduce costs and improve quality to attract employees to eat. The canteen currently serves more than 60 kinds of main meals such as Japanese, Western and Chinese, three kinds a day, and the samples will not be repeated within 4 weeks. In addition, there are various kinds of pasta, soup, snacks, salads, side dishes and various drinks to meet the different needs of employees and effectively ensure their health. Since its opening, about 1200 people have dined every day, and the dining rate has greatly increased. It has achieved the standard of "hotel-style" canteen and reached the level of "hotel-style" dormitory.

It is conceivable that the management of personnel expert system is a comprehensive, systematic and arduous management work. For the era when profit is king, planning or arranging ES management is the strategic behavior of the company!