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Condizione: New.

Condizione: New.

Condizione: New.

Condizione: New.

Taschenbuch. Condizione: Neu. Druck auf Anfrage Neuware - Printed after ordering - Seminar paper from the year 2012 in the subject Business economics - Offline Marketing and Online Marketing, grade: 2,0, Karlstad University, course: Service Innovation, language: English, abstract: Table of contents(I) List of figures and tables1(II) List of abbreviations11. Introduction21.1 Background and Purpose of the Topic21.2 Methodology22. Case Description32.1 The History of Runtriz32.2 Introduction of the Invention Hotel Evolution33. Theory53.1 Definition of Service Innovation53.2 Service Innovation Models53.2.1 Models from Gallouj and Weinstein53.2.2 Models from Michel, Brown and Gallan64. Case Analyses74.1 Radical Innovation74.2 Incremental Innovation84.3 Changing the Customer Roles and Firm`s Value Creation95. Conclusion11(III) List of references12The service industry, especially the hospitality industry, has to handle high pressure from competition and frequently changing demands from their customers (Victorino et al., 2005). Hotels have to establish a unique offering or service for their guests, to highlight themselves on the market. A way to generate a successful establishment within the hospitality industry is to implement and develop innovations, which can be seen as the creation of an extra value for the guest (Victorino et al., 2005). Findings from various articles and books like Service innovation and customer choices in the hospitality industry from Victorino et al. in 2005 and Open Services and Innovation from Henry Chesbrough in 2011, lining out that Service Innovations have an impact on the choice of customers and are a 'clear and sustainable way to grow a business' (Chesbrough, 2011, p.13). Therefore, innovations have been coming into focus of importance also in the hospitality industry. (Victorino et al., 2005) Runtriz, a company from the United States, has specialized itself in offering mobile solutions for luxury hotels. Their newest invention is called Hotel Evolution and was brought at the market in 2008. Hotel Evolution is a mobile touch screen platform, which allows guests to communicate and interact with the staff in the hotels (Enz et al., 2010). The question arising is what is the actual innovation of Hotel Evolution. Therefore, the overall aim is the analysis of the innovation, Hotel Evolution. Different theories and models will be used to apply the chosen case with scientific theory.

Taschenbuch. Condizione: Neu. Druck auf Anfrage Neuware - Printed after ordering - Seminar paper from the year 2012 in the subject Business economics - Offline Marketing and Online Marketing, grade: 2,3, Karlstad University, course: New Service Development, language: English, abstract: Table of Content(I) List of Figures and Tables21. Introduction31.1 Background and Purpose31.2 Aim31.3 Methodology32. Authors Process Steps43. Description of the Concept Finding for ICA53.1 Service Maintenance63.2 Improve Service Performance73.3 Service Innovation83.4 Description of the Innovations used for a New ICA Concept93.4.1 Improvement of the Package93.4.2 Customer Roles and Interaction94. Strategy Description for ICA114.1 The Product Journey114.2 Customer Involvement124.3 Summarization of the Strategy145. Conclusion15(II) References16The challenge which many companies have to face nowadays is to stay competitive at the market. According to Gustafsson and Johnson (2003), New Service Development can be used to achieve a competitive advantage and compete through services. Thereby, the term of New Service Development (abbreviated as NSD) gets into focus of companies to emphasize their own offerings of those from their competitors. The question remains what steps are involved in the process of NSD and how companies can achieve a successful service development. One major influence within NSD is the customer and their knowledge provided for firms. Customer involvement in the different service development steps of a company belongs nowadays to the day-to-day business of many companies and provide customer focused products remains a crucial part of this. (Alam, 2006) Within this report the change process of a supermarket (ICA) from a normal good-dominant grocery store to a more service-dominant business is lined out. The dy-namic process of NSD is described via own product experiences combined with NSD theories. The last step is the strategy development for ICA. The strategy aims to achieve a competitive advantage and ensure the company growth.

Taschenbuch. Condizione: Neu. Druck auf Anfrage Neuware - Printed after ordering - Seminar paper from the year 2012 in the subject Leadership and Human Resource Management - Miscellaneous, grade: 1,0, University of Applied Sciences Heide, course: Human Resources Management, language: English, abstract: Table of contents1. Introduction41.1 Background and purpose of the topic41.2 Methodology52. Current Working Conditions in the hospitality industry52.1 Issue statement52.2 Special Working Environment and Conditions62.3 Subsuming of the current situation73. Description and Analysis of different Work-Life Balance methods and8instruments83.1 Definition of Work-Life Balance83.2 Importance of Work-Life Balance for the hospitality industry103.3 Work-Life Balance methods and instruments113.3.1 Flextime Work Arrangements113.3.2 Family Services133.3.3 Feedback Instruments153.4 Validation of the WLB instruments for the hospitality industry164. Best Practice of Delta Hotels: 'Exceptional commitment to a flexible20Workplace'205. Future Outlook and Conclusion22Overwork, stress, a high employee turnover and a minimum time for the social life are just some of the negative working conditions for the staff in the tourism and es-pecially in the hospitality industry. Human capital is a carrying pillar within every hospitality business. Employees have to be motivated to increase the customer satisfaction and ensure the economical aims of the enterprise. While the enquiry for the balance between social life and work has been recognized by various industries, the hospitality industry seems backward regarding the implementation of Work-Life Balance, later in the text also abbreviated as WLB, methods. Hospitality businesses have to realize, that the success of the business is no longer just based on natural conditions or advantages of the location or special tourism activities within a destination. The focus has to be more on the human capital. Therefore, the motivation and satisfaction of the employees should be a superior aim for the human resource management within the hospitality industry. (Lee-Ross and Pryce, 2010; Henschel, 2001)Unfortunately, the gap between work and the social life is growing and leads to an enormous enquiry for a balance between these two important points in life. The problems arising out of this current working situation are diverse and reaching from chronically time pressure to a decrease of birth-rates and working mothers. (Esslinger, 2007)Therefore, the importance of this topic shall be discussed for the hospitality industry.The overall purpose of this work shall be the finding of suitable opportunities and instrumentsfor the implementation of Work-Life Balance methods for the hospitalityindustry.

Taschenbuch. Condizione: Neu. Druck auf Anfrage Neuware - Printed after ordering - Master's Thesis from the year 2013 in the subject Tourism, grade: 1,0, University of Applied Sciences Heide, language: English, abstract: Destinations are one of the tourism industries biggest brands. Nowadays, travelersare overwhelmed with places, which fit in their holiday scheme. The tourismmarket is crowded by destinations and the outcome is the substitutability ofplaces. (Pike, 2005) Destination branding is a way to differentiate a destinationfrom its existing competitors. Branding a country is a complex and multilevelbusiness. One of the core aspects in destination branding is to identify and differentiatea destination through to a positive destination image. The destinationimage is a crucial part in the travelers' decision making process and verifiableinfluence the tourist behavior. Therefore the destination image has become oneof the major concepts in destination marketing. Special focus is given to thedestination image theory, which is a major aspect in destination branding.(Echtner & Ritchie, 2003; Qu et al., 2011; Wang & Pizam, 2011)Just as product brands, destination brands are living entities. They have to bemanaged continuously and changed over time, to ensure a fit to environmentalchanges. (Wang & Pizam, 2011) Sweden has therefore developed a nationalbranding and sales strategy for the tourism industry to implement until 2020 andfully launched in 2013. (Gaßmann, 2013) A part of this strategy is the creationof special themes to present a holistic Sweden image and destination brand.(Communication Guide, 2013) Among others, this strategy will be used to comparethe presented and advertised Sweden image with the image perception onthe German source market, to analyze compliance or incongruity. Germany isan interesting and important source market for the Swedish tourism industry.According to the research of the UNWTO, Germany is one of the biggestspenders in the.

Condizione: New. Print on Demand pp. 20.

Condizione: New. Print on Demand pp. 20.

Condizione: New. Print on Demand pp. 20.

Condizione: New. Print on Demand pp. 20.

Condizione: New. PRINT ON DEMAND pp. 20.

Condizione: New. PRINT ON DEMAND pp. 20.

Taschenbuch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Seminar paper from the year 2012 in the subject Business economics - Offline Marketing and Online Marketing, grade: 2,0, Karlstad University, course: Service Innovation, language: English, abstract: Table of contents(I) List of figures and tables1(II) List of abbreviations11. Introduction21.1 Background and Purpose of the Topic21.2 Methodology22. Case Description32.1 The History of Runtriz32.2 Introduction of the Invention Hotel Evolution33. Theory53.1 Definition of Service Innovation53.2 Service Innovation Models53.2.1 Models from Gallouj and Weinstein53.2.2 Models from Michel, Brown and Gallan64. Case Analyses74.1 Radical Innovation74.2 Incremental Innovation84.3 Changing the Customer Roles and Firm`s Value Creation95. Conclusion11(III) List of references12The service industry, especially the hospitality industry, has to handle high pressure from competition and frequently changing demands from their customers (Victorino et al., 2005). Hotels have to establish a unique offering or service for their guests, to highlight themselves on the market. A way to generate a successful establishment within the hospitality industry is to implement and develop innovations, which can be seen as the creation of an extra value for the guest (Victorino et al., 2005). Findings from various articles and books like Service innovation and customer choices in the hospitality industry from Victorino et al. in 2005 and Open Services and Innovation from Henry Chesbrough in 2011, lining out that Service Innovations have an impact on the choice of customers and are a 'clear and sustainable way to grow a business' (Chesbrough, 2011, p.13). Therefore, innovations have been coming into focus of importance also in the hospitality industry. (Victorino et al., 2005) Runtriz, a company from the United States, has specialized itself in offering mobile solutions for luxury hotels. Their newest invention is called Hotel Evolution and was brought at the market in 2008. Hotel Evolution is a mobile touch screen platform, which allows guests to communicate and interact with the staff in the hotels (Enz et al., 2010). The question arising is what is the actual innovation of Hotel Evolution. Therefore, the overall aim is the analysis of the innovation, Hotel Evolution. Different theories and models will be used to apply the chosen case with scientific theory. 20 pp. Englisch.

Taschenbuch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Seminar paper from the year 2012 in the subject Business economics - Offline Marketing and Online Marketing, grade: 2,3, Karlstad University, course: New Service Development, language: English, abstract: Table of Content(I) List of Figures and Tables21. Introduction31.1 Background and Purpose31.2 Aim31.3 Methodology32. Authors Process Steps43. Description of the Concept Finding for ICA53.1 Service Maintenance63.2 Improve Service Performance73.3 Service Innovation83.4 Description of the Innovations used for a New ICA Concept93.4.1 Improvement of the Package93.4.2 Customer Roles and Interaction94. Strategy Description for ICA114.1 The Product Journey114.2 Customer Involvement124.3 Summarization of the Strategy145. Conclusion15(II) References16The challenge which many companies have to face nowadays is to stay competitive at the market. According to Gustafsson and Johnson (2003), New Service Development can be used to achieve a competitive advantage and compete through services. Thereby, the term of New Service Development (abbreviated as NSD) gets into focus of companies to emphasize their own offerings of those from their competitors. The question remains what steps are involved in the process of NSD and how companies can achieve a successful service development. One major influence within NSD is the customer and their knowledge provided for firms. Customer involvement in the different service development steps of a company belongs nowadays to the day-to-day business of many companies and provide customer focused products remains a crucial part of this. (Alam, 2006) Within this report the change process of a supermarket (ICA) from a normal good-dominant grocery store to a more service-dominant business is lined out. The dy-namic process of NSD is described via own product experiences combined with NSD theories. The last step is the strategy development for ICA. The strategy aims to achieve a competitive advantage and ensure the company growth. 20 pp. Englisch.

Taschenbuch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Seminar paper from the year 2012 in the subject Leadership and Human Resource Management - Miscellaneous, grade: 1,0, University of Applied Sciences Heide, course: Human Resources Management, language: English, abstract: Table of contents1. Introduction41.1 Background and purpose of the topic41.2 Methodology52. Current Working Conditions in the hospitality industry52.1 Issue statement52.2 Special Working Environment and Conditions62.3 Subsuming of the current situation73. Description and Analysis of different Work-Life Balance methods and8instruments83.1 Definition of Work-Life Balance83.2 Importance of Work-Life Balance for the hospitality industry103.3 Work-Life Balance methods and instruments113.3.1 Flextime Work Arrangements113.3.2 Family Services133.3.3 Feedback Instruments153.4 Validation of the WLB instruments for the hospitality industry164. Best Practice of Delta Hotels: 'Exceptional commitment to a flexible20Workplace'205. Future Outlook and Conclusion22Overwork, stress, a high employee turnover and a minimum time for the social life are just some of the negative working conditions for the staff in the tourism and es-pecially in the hospitality industry. Human capital is a carrying pillar within every hospitality business. Employees have to be motivated to increase the customer satisfaction and ensure the economical aims of the enterprise. While the enquiry for the balance between social life and work has been recognized by various industries, the hospitality industry seems backward regarding the implementation of Work-Life Balance, later in the text also abbreviated as WLB, methods. Hospitality businesses have to realize, that the success of the business is no longer just based on natural conditions or advantages of the location or special tourism activities within a destination. The focus has to be more on the human capital. Therefore, the motivation and satisfaction of the employees should be a superior aim for the human resource management within the hospitality industry. (Lee-Ross and Pryce, 2010; Henschel, 2001)Unfortunately, the gap between work and the social life is growing and leads to an enormous enquiry for a balance between these two important points in life. The problems arising out of this current working situation are diverse and reaching from chronically time pressure to a decrease of birth-rates and working mothers. (Esslinger, 2007)Therefore, the importance of this topic shall be discussed for the hospitality industry.The overall purpose of this work shall be the finding of suitable opportunities and instrumentsfor the implementation of Work-Life Balance methods for the hospitalityindustry. 32 pp. Englisch.

Condizione: New. Print on Demand pp. 32 424:B&W 5.83 x 8.27 in or 210 x 148 mm (A5) Perfect Bound on Creme w/Matte Lam.

Condizione: New. Print on Demand pp. 32.

Condizione: New. PRINT ON DEMAND pp. 32.

Taschenbuch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Master's Thesis from the year 2013 in the subject Tourism, grade: 1,0, University of Applied Sciences Heide, language: English, abstract: Destinations are one of the tourism industries biggest brands. Nowadays, travelersare overwhelmed with places, which fit in their holiday scheme. The tourismmarket is crowded by destinations and the outcome is the substitutability ofplaces. (Pike, 2005) Destination branding is a way to differentiate a destinationfrom its existing competitors. Branding a country is a complex and multilevelbusiness. One of the core aspects in destination branding is to identify and differentiatea destination through to a positive destination image. The destinationimage is a crucial part in the travelers' decision making process and verifiableinfluence the tourist behavior. Therefore the destination image has become oneof the major concepts in destination marketing. Special focus is given to thedestination image theory, which is a major aspect in destination branding.(Echtner & Ritchie, 2003; Qu et al., 2011; Wang & Pizam, 2011)Just as product brands, destination brands are living entities. They have to bemanaged continuously and changed over time, to ensure a fit to environmentalchanges. (Wang & Pizam, 2011) Sweden has therefore developed a nationalbranding and sales strategy for the tourism industry to implement until 2020 andfully launched in 2013. (Gaßmann, 2013) A part of this strategy is the creationof special themes to present a holistic Sweden image and destination brand.(Communication Guide, 2013) Among others, this strategy will be used to comparethe presented and advertised Sweden image with the image perception onthe German source market, to analyze compliance or incongruity. Germany isan interesting and important source market for the Swedish tourism industry.According to the research of the UNWTO, Germany is one of the biggestspenders in the 164 pp. Englisch.

Taschenbuch. Condizione: Neu. This item is printed on demand - Print on Demand Titel. Neuware -Seminar paper from the year 2012 in the subject Leadership and Human Resources - Miscellaneous, grade: 1,0, University of Applied Sciences Heide, course: Human Resources Management, language: English, abstract: Table of contents1. Introduction 41.1 Background and purpose of the topic 41.2 Methodology 52. Current Working Conditions in the hospitality industry 52.1 Issue statement 52.2 Special Working Environment and Conditions 62.3 Subsuming of the current situation 73. Description and Analysis of different Work-Life Balance methods and 8instruments 83.1 Definition of Work-Life Balance 83.2 Importance of Work-Life Balance for the hospitality industry 103.3 Work-Life Balance methods and instruments 113.3.1 Flextime Work Arrangements 113.3.2 Family Services 133.3.3 Feedback Instruments 153.4 Validation of the WLB instruments for the hospitality industry 164. Best Practice of Delta Hotels: ¿Exceptional commitment to a flexible 20Workplace¿ 205. Future Outlook and Conclusion 22Overwork, stress, a high employee turnover and a minimum time for the social life are just some of the negative working conditions for the staff in the tourism and es-pecially in the hospitality industry. Human capital is a carrying pillar within every hospitality business. Employees have to be motivated to increase the customer satisfaction and ensure the economical aims of the enterprise. While the enquiry for the balance between social life and work has been recognized by various industries, the hospitality industry seems backward regarding the implementation of Work-Life Balance, later in the text also abbreviated as WLB, methods. Hospitality businesses have to realize, that the success of the business is no longer just based on natural conditions or advantages of the location or special tourism activities within a destination. The focus has to be more on the human capital. Therefore, the motivation and satisfaction of the employees should be a superior aim for the human resource management within the hospitality industry. (Lee-Ross and Pryce, 2010; Henschel, 2001)Unfortunately, the gap between work and the social life is growing and leads to an enormous enquiry for a balance between these two important points in life. The problems arising out of this current working situation are diverse and reaching from chronically time pressure to a decrease of birth-rates and working mothers. (Esslinger, 2007)Therefore, the importance of this topic shall be discussed for the hospitality industry.The overall purpose of this work shall be the finding of suitable opportunities and instrumentsfor the implementation of Work-Life Balance methods for the hospitalityindustry.Books on Demand GmbH, Überseering 33, 22297 Hamburg 32 pp. Englisch.

Taschenbuch. Condizione: Neu. Runtriz - The Leader of mobile Hospitality | Hotel Evolution | Doreen Kupke | Taschenbuch | 20 S. | Englisch | 2013 | GRIN Verlag | EAN 9783656384649 | Verantwortliche Person für die EU: GRIN Publishing GmbH, Waltherstr. 23, 80337 München, info[at]grin[dot]com | Anbieter: preigu Print on Demand.

Taschenbuch. Condizione: Neu. New Service Development: A Case Study for the Swedish Supermarket Chain ICA | Doreen Kupke | Taschenbuch | 20 S. | Englisch | 2013 | GRIN Verlag | EAN 9783656383734 | Verantwortliche Person für die EU: GRIN Publishing GmbH, Waltherstr. 23, 80337 München, info[at]grin[dot]com | Anbieter: preigu Print on Demand.

Taschenbuch. Condizione: Neu. Work-Life Balance: Challenges and Opportunities for the Hospitality Industry | Doreen Kupke | Taschenbuch | 32 S. | Englisch | 2013 | GRIN Verlag | EAN 9783656387022 | Verantwortliche Person für die EU: GRIN Publishing GmbH, Waltherstr. 23, 80337 München, info[at]grin[dot]com | Anbieter: preigu Print on Demand.

Condizione: New. Print on Demand pp. 166 424:B&W 5.83 x 8.27 in or 210 x 148 mm (A5) Perfect Bound on Creme w/Matte Lam.

Condizione: New. Print on Demand pp. 166.

Taschenbuch. Condizione: Neu. Destination Branding: An Analysis of the Swedish Destination Image Representation and the Perception on the German Market | Doreen Kupke | Taschenbuch | 164 S. | Englisch | 2014 | GRIN Verlag | EAN 9783656677871 | Verantwortliche Person für die EU: GRIN Publishing GmbH, Waltherstr. 23, 80337 München, info[at]grin[dot]com | Anbieter: preigu Print on Demand.

Condizione: New. PRINT ON DEMAND pp. 166.