Management of the Emotions of Employees in the Process of Change Acquisition: A Restaurant Example

Abstract

In this study, it is aimed to draw attention to the management of the emotions of a restaurant employee in the process of being bought by another business and avoiding the experienced resistance. Given the human-oriented nature of restaurant businesses, it is suggested that using the management of feelings as a usable technique along with traditional methods are the main objectives of research in the prevention of resistance. In the study, in-depth interviewing techniques were used to collect data. The interviews were carried out with 5 employees working in a restaurant where a new purchase was just carried out in Çanakkale province center. The employees were asked three basic questions about the subject. The questions were recorded via voice recorder, taken, and then deciphered. In manual assessments, the answers to the three main themes were examined. As a result, it was found out that employees had complicated (positive and negative) feelings during the change and displayed passive resistance while managers did not show empathy to employees, and social relations were an important binding factor in the resistance process.