The best of times,the worst of times: Differences in hotel performance Following 9/11 |
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| Affiliation: | 1. School of Material Science and Engineering, Harbin Institute of Technology, Harbin 150001, China;2. Department of Physics, Harbin Institute of Technology, Harbin 150001, China;3. Multifunctional Electronic Materials and Device Research Lab, Department of Electrical and Computer Engineering, The University of Texas at San Antonio, San Antonio 78249, USA;4. School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin 150001, China;1. Chair of Food Science, Institute of Nutritional Science, and Interdisciplinary Research Center, Justus Liebig University Giessen, Heinrich-Buff-Ring 26-32, 35392 Giessen, Germany;2. TransMIT Center of Effect-Directed Analysis, Kerkrader Straße 3, 35394 Giessen, Germany;1. Department of Nordic Studies and Linguistics, University of Copenhagen, Copenhagen-S, Denmark;2. Department of Speech, Hearing and Phonetic Sciences, University College London, UK;1. Tanzania Forest Fund, Ministry of Natural Resources and Tourism, P.O. Box 11004, Dar es Salaam, Tanzania;2. Department of Geography and Environmental Studies, Solomon Mahlangu College of Science and Education, Sokoine University of Agriculture, P.O. Box 3038, Chuo Kikuu, Morogoro, Tanzania |
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| Abstract: | ![]()
Not all hotels participated equally in the recent industry plunge—brought on by both recession and terrorism—and not all are recovering at the same rate. |
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