Fortsätt till huvudinnehåll

Non verbal communication


In this blog I am to reflect the tutorial videos on the course website. In one of the videos, Per Erchevelli talks about the non-verbal communication in service encounters. Non-verbal interaction is a major part of communication. According to researcher Albert Mehrabian, only 7 % of our communication is the actual words we speak. 38% is the tone of our voice, and 55% is body language. (https://sv.wikipedia.org/wiki/Kroppsspråk)

Erchevelli describes using non verbal communication as tools in our toolbox, some small, some bigger. He mentions gestures, posture, touching behaviour, facial expressions, eye behaviour and vocal behaviour. These tools of non verbal communication have 3 functions, according to Erchevelli: it adds information to what is already expressed, it gives a new direction to the conversation, and it reinforces a specific communicative content.
In my personal opinion, non verbal communication is a powerful tool and therefore so often misunderstood. The interpretation of the non verbal communication is depending on the receiver. Words are easier to communicate without misunderstanding, but it is easy to misunderstand both gestures, expressions and tone of voice.

My latest, unfortunate encounter with this misinterpretation of non verbal communications was just two days ago, when I was called in to mediate between two colleagues. One of the colleagues is convinced that the other one hates her. She based this conviction on the colleague’s angry faces, the way he gestures in an aggressive way, he’s laughing at her, and must be saying bad things about her behind her back. The other one has no clue of what she’s talking about. The thing is, these two colleagues speak different native languages. So for starters, when the words are misunderstood, the non verbal communication emphasizes this misunderstanding. Any thoughts of how you would solve this situation?


These kinds of conflicts make me even more interested in how non verbal communication works. This time I didn’t write so much about the customer interaction, but will write more about that in the next blog, and in my home assignment.

 

Kommentarer

Populära inlägg i den här bloggen

Influnece and Influencers.

I'm looking forward to diving into the theories and examples about influence. Having read Cialdini's book: Influence: Science and practice I'm awed at how we are suckers for easy tricks! Flattery, social approval, copying others or wanting what we can't have are all easy and often transparent ways of influencing, yet we fall for it almost every time. My least favourite example is telephone salespeople: I simply hate it when someone calls me on the phone, interrupts me at my work or at home, tells me about a product or a service I'm not interested and I don't want. Still, too many times I end up saying yes to buying one, or signing up to a subscription! After the phone call I always curse to myself for being a sucker and not having learnt to say no! So this module I suppose will include a lot of soul searching, and hopefully I will learn some tool to you so that I want fall into the same trick again, at least not every time.... I'm also looking forward ...

influencing the restaurant customer

Here is a couple of ways we could use the principles of persuasion to improve customer experience in our restaurant: Authority: the chef could present the menu, preferably in person by the table in and tell something about for instance how the food is prepared. Or if the chef is not available in person e could write a description or a story about the menu composition in the menu for the customer to read about. Our sommelier can organize wine/beer/spirit tasting and tell about the products qualities. This engages the customer and at the same time educates/gives new information about the product while offering a pleasant customer experience. Scarcity: We can offer menus or drinks for limited time only. For instance special menu for Easter, Mother´s day, midsummer or Christmas. Also in the bar we can offer beer of the month, cocktail of the month or other special limited time offers. Food or drinks can also be offered on season, for instance fresh berries during the summer or m...

Making a customer happy

Lars E Olson: describes how positive emotions lead to: purchase decisions, loyalty and well—being. When we feel positive about the customer experience, it is easier for us to make the choice of purchase, further we feel loyal to the brand or product and stay loyal to it. Finally, we experience higher well-being.     Olson presents as the determinants of subjective wellbeing : ·          45% consist of personal characteristics (personality, genes) ·          45% how we spend our time (activities, behaviour, everyday life, goal process) ·          10% social & economic factors (gender, age, cohabiting. children, income, employment, education) In this perspective, it would be more useful to focus on understanding the customer’s personality and time-spending activities than social and economic factors, which are often more in focus when ana...