Comparison of Change Management Systems in WHIT BREAD Plc and Savoy Hotels

P.7. Compare and Contrast
different service industry
organisations change
management system and
leadership in implementing
change?

• The WHIT BREAD Plc and Savoy hotels used the Lewin
change management model.
• This model was proposed by Kurt Lewin, and it consists of
three steps: unfreezing, modifying, and refreezing. This
paradigm is thought to be the most suitable for
successfully managing transition. This model depicts
different aspects of transition in the workplace, such as
how people perceive change, how they move toward new
change, how they embrace change, and how they control
change. All three phases are described below in context to
"The Savoy and WHIT Bread Plc hotel."

• Unfreezing: This is the first step of the transition process,
and it will help to increase the workers' readiness and ability
to change. Employees of the hotel move from a suitable
comfort zone to a complex transform condition in this
process. The WHIT BREAD PLC Hotel manager should inform
staff members of the transition and share the positive effects
of the change so that workers can effectively embrace the
new change. In addition, the Savoy hotel hosts seminars and
workshops to raise awareness about the move. Employees at
the Dorchester hotel pay more attention to technical
advances than those at the Savoy hotel (Tuan, 2019)