shtm
The Healing Power of Trust
PolyU's School of Hotel and Tourism Management | April 27, 2022
In today’s globalized world, more and more hotel firms are expanding their business overseas. Yet success in the international arena may not translate into success at home, warn Dr. Alice H. Y. Hon and Mr. Emmanuel Gamor of the School of Hotel and Tourism Management (SHTM) at The Hong Kong Polytechnic University. With skilled managers from overseas paid 10 times more than local employees, frontline and service-oriented hotel workers are feeling increasingly disillusioned. With service standards falling, how can multinational hotel corporations build harmony between their local and overseas employees? The answer lies in trust, say the resear...
A Little Incentive Goes a Long Way
PolyU’s School of Hotel and Tourism Management | May 26, 2021
With the right email marketing campaign, a hotel can thrive in an industry characterised by cutthroat competition, according to Dr Daniel Leung and Ms Megan Tsou of the School of Hotel and Tourism Management (SHTM) at The Hong Kong Polytechnic University. Drawing on the experiences of real-life Chinese consumers, the authors provide pioneering empirical evidence of how hotel firms can optimise their email advertising to attract and retain customers. By appropriately framing their price promotions and personalising their emails to suit travellers’ unique cultural backgrounds, hotels can regain a foothold in their weakened industry. This will...
PolyU School of Hotel and Tourism Management to Host Smart Tourism in the Greater Bay Area Forum
PolyU’s School of Hotel and Tourism Management | April 29, 2021
Organized by the School of Hotel and Tourism Management (SHTM) of The Hong Kong Polytechnic University (PolyU) in collaboration with its Hospitality and Tourism Research Centre, School of Tourism Management (STM) of Sun Yat-Sen University (SYSU) and Macao Institute for Tourism Studies (IFTM), the Smart Tourism in the Greater Bay Area Forum will take place in Hong Kong on 21 May 2021. Held in both virtual and in-person format at the SHTM, the forum takes the theme “Big Data, AI and Ecosystem”. New technologies have been evolving very fast in the hospitality and tourism industry, which drive product innovations and connect various touris...
A Message to the Travel, Lodging and Hospitality Industry That May Save your Business
Frederick J. DeMicco | October 22, 2020
By F.F. Miles and Frederick DeMicco Ph.D., Professor, the Franke College of Business, School of Hotel and Restaurant Management, Northern Arizona University With our extraordinary downturn in hospitality and travel, I sought out a corporate business traveler, a frequent flyer, road warrior extraordinaire and someone in our global travel industry who occupies the C-Suite. With travel starting to spring back to life, especially for leisure travelers, I thought it would be a good idea to interview a frequent traveler to learn what life is all about today when flying, staying in hotels and renting cars, etc. Below reflects my interview wi...
A Glass Ceiling to Shatter
PolyU’s School of Hotel and Tourism Management | October 22, 2020
Efforts to shatter the “glass ceiling” and promote women’s equality in the hospitality and tourism workplace must start in universities, according to Professor Basak Denizci Guillet, Ph.D. graduate Dr Anna Pavesi, Professor Cathy Hsu and Dr Karin Weber of the School of Hotel and Tourism Management (SHTM) at The Hong Kong Polytechnic University. The researchers note that statistics paint a bleak picture of women’s involvement at the upper levels of the hospitality and tourism industry, both in Hong Kong and worldwide. Although progress is being made in closing the gender gap, social and institutional barriers continue to prevent talent...
Ghost Kitchens in the Lodging Industry: A F & B Strategy for Hotels
Frederick J. DeMicco | September 29, 2020
By Frederick J. DeMicco, Ph.D. and Isaiah Morrow, School of Hotel and Restaurant Management, Northern Arizona University A Ghost kitchen is a professional food preparation and cooking facility that serves customers exclusively by delivery. Ghost kitchens do not have a physical location that customers can enter (yet). The concept of ghost kitchens strips down the traditional dining establishment by removing dining areas and fancy décor. Instead, they serve as kitchens for restaurants to prepare food to deliver to customers. Several restaurants can operate out of the same ghost kitchen, either working from the same facility or breaking the ...
How to Pick the Perfect Hotel
PolyU’s School of Hotel and Tourism Management | September 25, 2020
Online travel agencies should be able to better predict their customers’ decision making and meet their needs, suggest Dr Sangwon Park of the School of Hotel and Tourism Management (SHTM) at The Hong Kong Polytechnic University and his co-researchers in a ground-breaking study published recently. Through identifying a simple typology of decision-making styles, the researchers offer unprecedented insights into precisely how and why Internet users decide which travel products to buy. As the online share of travel revenue increases in the Asia-Pacific region and beyond, their findings have far-reaching implications not only for online hotel ma...
PolyU Tripartite Hospitality Programme Won McCool Breakthrough Award
PolyU’s School of Hotel and Tourism Management | July 17, 2020
(17 July 2020) The Master of Science in Global Hospitality Business (MGH) programme was selected as the McCool Breakthrough Award recipient for 2020 by the International Council of Hotel, Restaurant, and Institutional Education (I-CHRIE), the world’s largest organisation of hospitality and tourism educators, for its innovative approach of this graduate degree programme. The tripartite programme is jointly offered by the School of Hotel and Tourism Management (SHTM) of The Hong Kong Polytechnic University, École hôtelière de Lausanne (EHL) in Switzerland and the Conrad N. Hilton College of Hotel and Restaurant Management at the University...
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