Introduction The service industry interacts with our lives on a daily basis. Services can be defined as deeds‚ processes and performances. When considering the differences between products and services‚ intangibility and the fact that a service cannot be touched‚ tasted‚ viewed or tried on are terms often used (McColl-Kennedy & Kiel 2000). Services differ from goods in essentially four ways: (1) intangibility; (2) inseparability; (3) heterogeneity; (4) perishability (Kotler‚ Brown‚ Adam‚ Burton
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HOSPITALITY The Maranao are concentrated around Lake Lanao in the province of Lanao del Sur. The area is geographically isolated by mountain ranges. Because of the past inaccessibility of the land of the Maranao‚ an important role has been done which helped them to mold their distinct tradition. As they are free from direct cultural assaults‚ the Maranao tradition has been flourished. One of their performances in their musical tradition is the playing of kulintang ensemble. This kulintang performance
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Marketing mix - Product Agenda ✦ Product ✦ Service ✦ Product life cycle ✦ Experience Aim: transform strategic decisions already take into a sustainable and attracted commercial offer. From a managerial point the key question is: how can we transform our decision‚ our value proposition into something that can be bought by the market? We have to consider that there are several models that have been suggested over time to depict from a managerial view point what marketing mix meansthey clarify the
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restaurant. Restaurant manager plays an important role in the hospitality and food and beverage department as they can motivate the staff and maintain the high quality service which will help the business run successfully. Manager can provide appropriate ambiance in the restaurant which will provide warm and comfortable environment for the customer. Waiter station and dividing sections of tables should be fully allocated before the start of service shift which starts 10:00AM. After that‚ checking staff’s
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Information Products and Services The term Web 2.0 was officially coined in 2004 by Dale Dougherty‚ a Vice President O’Reilly Media Inc.‚ during discussion on the potential of using it in future conference. In fact‚ the Web 2.0 is defined as making global information available to local social context and giving people the flexibility to find‚ organize‚ share and create information in locally meaningful fashion that is globally accessible. Generally Web 2.0 helps in promoting information product and services
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for their product that was not freely available. For example‚ most people have to order their iPhone 4s’s ahead of time‚ because the product is scarce. Scarcity also brings out rationing‚ which in this case the people who have extra money for an Apple product are normally the people that will get this product first. People also have a choice to select one product over another. Some of these people are waiting in this store because they have made the choice of selecting this Apple product over another
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the most part capture the essence of tourism. Throughout history there have been a lot of developments that led up to what we can call “modern tourism”. The most definitive developments have been split up on to five ages called The Five Ages of Hospitality. These ages consist of: The Pre-Industrial Revolution‚ The Railway Age‚ The Automobile Age‚ The Jet Aircraft Age‚ and the Cruise ship Age. It is difficult to pinpoint the beginning of travel but it is assumed that since the beginning of humanity
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E XECUTIVE WHITE PA P E R A new study on employee motivation and performance lays the groundwork for creation of the SITE Foundation Motivation Index . MOTIVATION In The Hospitality Industry Introduction About the Research The CANE Model Implications for Employers About the Researchers Where to Get the Study INTRODUCTION E mployee turnover within the U.S. fast-food and hotel industries costs those industries in the neighborhood of $140 billion annually. In more bite-sized
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We analyze a two-country model of trade in both legitimate and counterfeit products. Domestic firms own trademarks and establish reputations for delivering high-quality products in a steady-state equilibrium. Foreign suppliers export legitimate low-quality merchandise and counterfeits of domestic brand-name goods. Heterogeneous home consumers either purchase low-quality imports or buy brand-name products‚ rationally expecting some degree of counterfeiting of the latter. We characterize a counterfeiting
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Hospitality Management 18 (1999) 427}442 Operational issues and trends in the hospitality industry Peter Jones School of Management Studies for the Service Sector‚ University of Surrey‚ Guildford‚ Surrey‚ UK Abstract This article makes some predictions about the future by considering operational issues in the "rst part of the next century. Hospitality operations management is considered at two levels * the "rm level at which strategic operations management takes place; and the unit level
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