Co-creation with clients of hotel services: the moderating role of top management support

Hotels can strengthen their competitiveness by expanding their innovation process beyond the boundaries of the firm to exploit the valuable knowledge and skills of their customers. This study examines the effects of new service (NS) co-creation with customers in the hotel industry on NS performance, as well as the moderating role of top management support. The research also explores the main barriers faced by hotels to co-create service innovations. Partial least squares structural equation modelling results indicate that Customer co-creation exerts a direct impact on NS market outcomes and NS development (NSD) speed, which in turn favours NS quality. NS quality translates into better NS customer-related outcomes as well as in improved NS market outcomes. Top management support enhances the effect of Customer co-creation on the NSD speed. The main barrier to NS co-creation in hotels is to find customers interested in devoting time to this activity or with the appropriate knowledge and experience.     

Modelling growth and revenue for Swedish hotel establishments

This paper provides first estimates of the determinants of output growth of Swedish hotels based on establishment data. Growth of overnight stays is modelled as a function of initial size, age, type of accommodation, location and hotel prices measured as average revenues per guest nights. The empirical model accounts for potential endogeneity of hotel prices through the two-stage least absolute deviation model (2SLAD) and the instrumental variable quantile regression method. 2SLAD estimates show a positive and significant relationship between hotel prices and subsequent growth. The relationship is nonlinear with a decreasing impact as the price level increases. Growth of establishments is significantly higher for smaller and younger hotels. An important result is that city hotels, in comparison to tourist and other hotels – which are mainly located outside urban areas (in the mountains and at the sea) – exhibit significantly higher growth rates with a gap between 2.2 and 3.4 percentage points. Furthermore, the positive impact of hotel prices on growth is larger for high-growth establishments. Accommodation prices significantly decrease with the number of local competitors with a non-linear form and increase with size. City hotels and accommodation in the capital city have the highest revenues per guest night.     

我国饭店营销管理的黄金规则

该文是作者在研究美国《全球营销管理》作者Warren J.Keegan(沃伦J.基肯)教授提出的18条企业营销管理指导原则基础上,结合我国饭店业特点、目标顾客消费行为特征与市场竞争趋势,提出、论证了20条指导我国饭店营销管理的黄金规则,并说明了它们的运用要点。     

价值投资策略研究

价值投资是以合适的价格买入业绩优良的上市公司的股票并长期持有，等待股价随着公司业绩的提高而上涨，从而获得较高投资收益的一种投资策略。价值投资是低风险、高回报的投资。具有优化配置金融资源和投资的基本功能。进行价值投资必须选准投资对象和投资时机，并耐心地长期持有，进行合理的投资组合。价值明星企业（公司）是价值投资的基本对象。进行价值投资必须与价值运作相结合，并实行正确的选股策略，才能够取得较高的投资收益。     

我国饭店企业文化系统建设初探——以"2006年中国饭店业民族品牌20强"为例

企业文化是支撑企业发展的核心因素,对于典型的服务企业——饭店来说,作用更为关键。本文通过收集"2006年中国饭店业民族品牌20强"的20家饭店的网页中的企业文化系统相关资料,对其企业文化系统的组成要素和内涵要素进行了分析,总结了我国本土饭店的企业文化建设总体现状。     

我国经济型饭店经营模式初探

我国经济型饭店的发展,在飞速发展的国内旅游业大环境下,已经开始如火如荼。然而广阔的涵 盖,造成其中的品质参差不齐。在进一步借鉴国际经验的同时,我国经济型饭店必须结合实际,寻求适合 自身发展的经营模式,迅速占领市场,获得生存发展。     

Supplanting the Planters

Summary

After briefly examining the plantation-as-hotel model, this contribution focuses the remainder of its attention on the conversion of plantation slavery into entertainment on the Caribbean island of Barbados. First, and by way of contextualization, it is shown that an extensive and well-documented history of plantation life exists, one that is drawn from early accounts of travelers, missionaries and others, as well as later expert commentaries offered by indigenous and extra-regional scholars. Second, it is argued that the tourism industry has largely ignored or been highly selective in borrowing from this rich source of material in its attempt to supply the sort of a-historical diversion which it believes its clientele enjoys. Examples provided include the Open House Programme of the Barbados National Trust, the annual Crop Over Festival and Plantation Spectacular dinner shows. Finally, a few suggestions are advanced in order to try and understand the success of this type of tourism. They include references to postmodernity, nostalgia, dark tourism and varieties of promotion.     

Understanding how consumers view green hotels: how a hotel's green image can influence behavioural intentions

As the public is increasingly concerned about environmental issues, green management is rapidly becoming a strategic tool that can enhance a hotel's competitive advantage. This study explores how to develop the image and branding of a green hotel using the concepts of cognitive, affective and overall images. The study, based on a survey of 416 hotel users, also investigates how a green hotel image can affect behavioural intentions (i.e. intention to revisit, intention to offer positive recommendations to others and willingness to pay a premium). The findings confirm that cognitive image components (namely value and quality attributes) can exert a positive influence on a green hotel's affective and overall images. The affective image is also found to positively affect a green hotel's overall image. A green hotel's overall image, in turn, can contribute to more favourable behavioural intentions. Quality attributes were found to be more powerful than value attributes. The importance of the concept of selfish altruism and obtaining a feeling of wellbeing from a purchase were shown to be very strong. A range of theoretical and practical implications are discussed.     

大众媒体制造明星的新思考

发掘潜在的文化市场,发现未来的明星,寻找有潜质的艺人和作品,然后精心策划、包装;推介,主动影响公众的审美趣味和关注对象,塑造明星,推出明星,这是现代娱乐传媒的基本规则。然而,在电视媒体多元化和频道能源极大丰富的今天,大众媒体如何使得造星计划顺利进行,这毫无疑问是每一个电视媒体关注的问题,本文就将关注媒体的造星行为并通过一些案例对造星手段做一探讨。     

Measurement scale for eco-component of hotel service quality

Growing acknowledgement of the need to achieve more sustainable forms of development has resulted in environmentally conscious tourists who have indicated a dissatisfaction with existing hotel service quality. The objective of this study was to investigate tourists’ ecological expectations referring to the quality of spas and wellness hotel services in order to develop and test a scale for measuring the ‘eco-component,’ a new component of hotel service quality. The findings revealed four dimensions of the eco-component: hotel staff's eco-behaviour; environmentally friendly and healthy equipment; efficient use of energy and water; and bio-food. Tourists also demonstrated a hierarchy of eco-dimensions, with the most important being hotel staff's eco-behaviour and the least important being bio-food. Tourists’ expectations about the level of eco-dimensions differ significantly with respect to their income, nationality, and the hotel certification. However, no significant difference emerged in their expectations due to different educational levels.