Strategic target customers of food and beverage offerings in full-service hotels: Outside-hotel customers
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Mun, Sung Gyun | - |
dc.contributor.author | Park, Eunhye Olivia | - |
dc.contributor.author | Woo, Linda | - |
dc.date.accessioned | 2022-04-04T02:40:17Z | - |
dc.date.available | 2022-04-04T02:40:17Z | - |
dc.date.created | 2022-01-19 | - |
dc.date.issued | 2022-04 | - |
dc.identifier.issn | 0278-4319 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/gachon/handle/2020.sw.gachon/83890 | - |
dc.description.abstract | A strategic focus by full-service hotels to attract outside-hotel (i.e., non-hotel) customers significantly improves their operating performance in both the food and beverage (F&B) department and the rooms department. In these aspects, a full-service hotel's unique gastronomic resources should be considered important attributes for attracting niche gourmet tourists and developing a strategic competitive advantage. Targeting outside-hotel customers can also be beneficial for generating additional cash flow and improving gastronomic brand awareness. Therefore, most full-service hotels should substantially redefine their F&B offerings and target customers, as focusing heavily on in-house guests is not an effective business strategy but rather a waste of costly resources. Full-service hotels should proactively expand their F&B offerings to local residents and compete with independent local F&B premises in various business aspects. © 2022 Elsevier Ltd | - |
dc.language | 영어 | - |
dc.language.iso | en | - |
dc.publisher | ELSEVIER SCI LTD | - |
dc.relation.isPartOf | International Journal of Hospitality Management | - |
dc.title | Strategic target customers of food and beverage offerings in full-service hotels: Outside-hotel customers | - |
dc.type | Article | - |
dc.type.rims | ART | - |
dc.description.journalClass | 1 | - |
dc.identifier.wosid | 000766151400025 | - |
dc.identifier.doi | 10.1016/j.ijhm.2022.103159 | - |
dc.identifier.bibliographicCitation | International Journal of Hospitality Management, v.102 | - |
dc.description.isOpenAccess | N | - |
dc.identifier.scopusid | 2-s2.0-85122500294 | - |
dc.citation.title | International Journal of Hospitality Management | - |
dc.citation.volume | 102 | - |
dc.contributor.affiliatedAuthor | Park, Eunhye Olivia | - |
dc.type.docType | Article | - |
dc.subject.keywordAuthor | Gastronomic experience | - |
dc.subject.keywordAuthor | Hotel F& | - |
dc.subject.keywordAuthor | B offerings | - |
dc.subject.keywordAuthor | Hotel operating performance | - |
dc.subject.keywordAuthor | In-house guests | - |
dc.subject.keywordAuthor | Outside-hotel customers | - |
dc.subject.keywordPlus | DIVERSIFICATION STRATEGY | - |
dc.subject.keywordPlus | BUSINESS DIVERSIFICATION | - |
dc.subject.keywordPlus | PERFORMANCE | - |
dc.subject.keywordPlus | CHALLENGES | - |
dc.subject.keywordPlus | INDUSTRY | - |
dc.subject.keywordPlus | IMPACT | - |
dc.relation.journalResearchArea | Social Sciences - Other Topics | - |
dc.relation.journalWebOfScienceCategory | Hospitality, Leisure, Sport & Tourism | - |
dc.description.journalRegisteredClass | ssci | - |
dc.description.journalRegisteredClass | scopus | - |
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