Strategic approaches to lodging excellence

Cornell Hotel and Restaurant Administration Quarterly

Volumn 40, Issue 6, 1999, Pages 16-25

  Dubé, Laurette ^a   Renaghan, Leo M ^a  

^a NONE

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EID: 0033473152     PISSN: 00108804     EISSN: None     Source Type: Journal    
DOI: 10.1177/001088049904000613     Document Type: Article

References (11)

1. 1 Laurette Dubé, Cathy A. Enz, Leo M. Renaghan, and Judy A. Siguaw, "Best Practices in the United States Lodging Industry: Overview, Methods, and Champions," Cornell Hotel and Restaurant Administration Quarterly, Vol. 40, No. 4 (August 1999), pp. 24-25.
2. 2 See: Joan S. Livingston, "Four Seasons Breaks into the U.S. Market," Cornell Hotel and Restaurant Administration Quarterly, Vol. 22, No. 4 (February 1982), pp. 50-53; Alfons Konrad, "Four Seasons's Wailea Resort: Not Your Average Dining Experience," Cornell Hotel and Restaurant Administration Quarterly, Vol. 33, No. 2 (April 1992), pp. 43-48; and Frank Go, "Four Seasons-Regent: Building a Global Presence in the Luxury Market," Cornell Hotel and Restaurant Administration Quarterly, Vol. 37, No. 4 (August 1996), pp. 58-65.
3. 2 See: Joan S. Livingston, "Four Seasons Breaks into the U.S. Market," Cornell Hotel and Restaurant Administration Quarterly, Vol. 22, No. 4 (February 1982), pp. 50-53; Alfons Konrad, "Four Seasons's Wailea Resort: Not Your Average Dining Experience," Cornell Hotel and Restaurant Administration Quarterly, Vol. 33, No. 2 (April 1992), pp. 43-48; and Frank Go, "Four Seasons-Regent: Building a Global Presence in the Luxury Market," Cornell Hotel and Restaurant Administration Quarterly, Vol. 37, No. 4 (August 1996), pp. 58-65.
4. 2 See: Joan S. Livingston, "Four Seasons Breaks into the U.S. Market," Cornell Hotel and Restaurant Administration Quarterly, Vol. 22, No. 4 (February 1982), pp. 50-53; Alfons Konrad, "Four Seasons's Wailea Resort: Not Your Average Dining Experience," Cornell Hotel and Restaurant Administration Quarterly, Vol. 33, No. 2 (April 1992), pp. 43-48; and Frank Go, "Four Seasons-Regent: Building a Global Presence in the Luxury Market," Cornell Hotel and Restaurant Administration Quarterly, Vol. 37, No. 4 (August 1996), pp. 58-65.
5. 3 Shelly Branch, "The 100 Best Companies to Work for in America," Fortune, Vol. 139, No. 1 (January 11, 1999), pp. 118-130.
6. 4 See: Christopher W.L. Hart, "Product Development: How Marriott Created Courtyard," Cornell Hotel and Restaurant Administration Quarterly, Vol. 27, No. 3 (November 1986), pp. 68-69.
7. 5 See: Robert W. Eder, "Opening the Mirage: The Human-resources Challenge," Cornell Hotel and Restaurant Administration Quarterly, Vol. 31, No. 2 (August 1990), pp. 24-31.
8. 6 See: Michael R. Evans, J. Dana Clark, and Bonnie J. Knutson, "The 100-Percent, Unconditional, Money-Back Guarantee," Cornell Hotel and Restaurant Administration Quarterly, Vol. 37, No. 6 (December 1996), pp. 56-61.
9. 7 See: William E. Kent, "Putting Up the Ritz: Using Culture to Open a Hotel," Cornell Hotel and Restaurant Administration Quarterly, Vol. 31, No. 3 (November 1990), pp. 16-24.
10. 8 See: Daniel R. Lee, "How They Started: The Growth of Four Hotel Giants," Cornell Hotel and Restaurant Administration Quarterly, Vol. 26, No. 1 (May 1985), pp. 22-32.
11. 9 For information about a balanced scorecard, see, for example: Dieter Huckestein and Robert Duboff, "Hilton Hotels: A New Approach to Creating Value for All Stakeholders," Cornell Hotel and Restaurant Administration Quarterly, Vol. 40, No. 4 (August 1999), pp. 28-38.