Development and Promotion at North Atlantic Hospital

Boris  Groysberg; Lisa  Leffert; Kerry  Herman; Libby  Williams

Case | HBS Case Collection | January 2011 (Revised March 2011)

Development and Promotion at North Atlantic Hospital

by Boris Groysberg, Lisa Leffert, Kerry Herman and Libby Williams

Abstract

Dr. Elizabeth Harris, Chair of the Department of Anesthesiology (DA) at North Atlantic Hospital (NAH), faces several significant challenges. Staff satisfaction surveys confirmed her assessment that department faculty morale was low, the tenure and promotion system was perceived as opaque and biased towards researchers over clinicians, and overall, faculty felt the organization had little interest in their professional development and well-being. NAH had mandated career conferences across all departments one year prior, and Harris felt this initiative could serve as an important building block for a comprehensive staff performance and development program for the DA. In designing the DA career conference initiative, Harris and her team polled DA faculty representing all promotion tracks and length of service. They also captured best practices from across other NAH divisions and other peer institutions.

Keywords: Training; Employees; Retention; Performance Evaluation; Personal Development and Career; Motivation and Incentives; Health Industry;

Format: Print

19 pages

Educators Purchase

Citation:

Groysberg, Boris, Lisa Leffert, Kerry Herman, and Libby Williams. "Development and Promotion at North Atlantic Hospital." Harvard Business School Case 411-018, January 2011. (Revised March 2011.)

India's most recognized celebrity chef Sanjeev Kapoor has been an integral part of the country's food industry since 1993. As a celebrity chef, Kapoor enjoyed a 17-year run of his hit TV cooking show “Khana Khazana,” published more than 100 cookbook titles in multiple languages and endorsed a variety of brands. Kapoor later turned entrepreneur when he established a restaurant company that has partnered with more than 60 restaurant franchisees worldwide and launched his own TV channel—FoodFood. Although Kapoor has multiple businesses, he continues to find more exciting growth opportunities coming his way.

Since its founding eight years earlier, Hidrovias do Brasil (“Hidrovias”), an integrated logistics provider serving corporate customers exporting products from South America via the Atlantic Ocean, had grown to 900 employees and $253 million in annual revenues. Hidrovias was founded by the Brazilian private equity firm, Pátria Investments, who had built the business from the ground up, forging and nurturing relationships with customers, investors, government entities, and suppliers. As Bruno Serapiao, Hidrovias’s CEO pondered next steps for the company, he considered: What had been the key drivers of Hidrovias’s success to date? What were the major challenges? And, what was the best path for the company going forward?

In October 2018, Chef Carme Ruscalleda, the most-starred woman chef in the world at the time, closed the doors of her Restaurant Sant Pau (Sant Pau), as she had on almost every night for the past 30 years—this time for the last time. Ruscalleda had opened the restaurant in 1988 with her husband and partner. Sant Pau had a rating of three Michelin stars, the highest rating available to a restaurant through the well-known MICHELIN Guide to fine dining. Her other two restaurants—Sant Pau Tokyo, a sister restaurant in Japan, and Moments, in Barcelona’s Mandarin Oriental Hotel—had two Michelin stars each. Many people—from the village and around the world—were sad to see the iconic restaurant close after so many decades. The case describes her approach to cooking, managing teams, dealing with stress, running a family business and constantly reinventing herself.

Faculty & Research

Development and Promotion at North Atlantic Hospital

Abstract

Citation:

About the Author

More from the Author