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Browsing Centers and Institutes by Title
Now showing items 325-344 of 518
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Panel: Entrepreneurs and Innovators in Health, Hospitality and Design
(2017-05-31)Hospitality, healthcare and design areas are beginning to intersect more frequently, providing collaborative business opportunities for entrepreneurs. This panel provides the audience with perspectives on some of the many ... -
Patient Experience Rx: Healing the Whole Human Insights from the 2018 CIHF Mini-Symposium
(2018-07-01)[Excerpt] The Cornell Institute for Healthy Futures (CIHF) sponsored a mini-symposium on April 12 and 13 that explored the shift toward a consumer-centered approach in healthcare. Nearly 100 industry experts, scholars, ... -
Perceived Fairness of Restaurant Waitlist-management Policies
(2005-02-01)When a restaurant is full, its managers have to determine which of several tactics they will use to seat the customers who are waiting in line for a table. The waiting guests generally might expect that the restaurant would ... -
Perceptions of MOOC Utility: How Expectations Affect Perceived Outcomes of Massive Online Open Courses
(2018-05-01)Massive open online courses (MOOCs) offer a novel learning context in which participants have complete discretion regarding their engagement with the course content. Consequently, some of the participants’ individual ... -
The Phoenix Is Rising
(2021-04-19)Although the price of hotels along the east coast declined again this quarter the rate of decline has continued to lessen. Hotels in gateway cities reversed course, outperforming hotels in non-gateway cities. Our moving ... -
Planning for the Future of U.S. Health Care: A Conversation with Steve Kramer
(2017-07-07)Steve Kramer, President and CEO, Mayflower Retirement Community, looks ahead to the challenges of an exploding elderly population over the next 5-10 years. He also discusses the evolution of health care and the societal ... -
Pole Vaulting to New High
(2021-11-01)Hotel prices continued to gain ground during the recent quarter, regaining losses incurred during the pandemic. Prices in all regions are reverting to their long-term average, with hotels in the Pacific and South Atlantic ... -
Positioning a Place: Developing a Compelling Destination Brand
(2011-01-02)The process of building a brand begins with a clear understanding of what consumers desire from a particular product or service. This understanding is then translated into a promise, which is the basis of the brand and ... -
Pre- and Post-COVID Travel Preferences
(2020-09-29)COVID-19 has disrupted travel and the hospitality industry like no other historical event. As travel slowly resumes in the US under strict government guidelines, our survey results suggest that travel-related businesses ... -
Preferences and Attitudes of Chinese Outbound Travelers: The Hotel Industry Welcomes a Growing Market Segment
(2013-03-01)Numbering more than 70 million, the market of outbound Chinese travelers is already large and continues to grow. A survey of Chinese travel operators paints a picture of their clients as a focused group of travelers who ... -
Preferred Stock: Some Insights into Capital Structure
(2013-01-11)This study analyzes the reactions of equity holders and bondholders to the announcement of 427 preferred stock issues. We document an average equity announcement effect of –0:65%. This reaction is positively influenced by ... -
Pricing for Revenue Enhancement in Asian and Pacific Region Hotels: A Study of Relative Pricing Strategies
(2008-02-01)This report explores pricing strategies for competitive hotels in 14 different Asian-Pacific countries. The research is based on comparing average percentage differences in occupancies, average daily rates (ADR), and revenue ... -
Pricing Reservations: A General Equilibrium Approach
(2012-08-15)Even with many decades of experience with booking and reservations, managers in the hotel industry still face substantial challenges predicting future room demand. Using a general equilibrium approach, this paper provides ... -
Private Equity Investment in Public Hotel Companies: Recent Past, Long-Term Future
(2008-06-01)Privatization of publicly traded companies arguably represents one of the most important trends in North American business during this decade. The sweep of private equity (PE) through the hotel and other industries was ... -
Proceedings: Cornell Symposium: Hospitality, Health & Design HHDS2016 In Search of a Healthy Future
(2016-01-01)[Excerpt] The purpose of this conference therefore is to bring together academic scholars and industry leaders who have interest in exploring the rapidly evolving dynamics of hospitality and healthcare industries. Furthermore, ... -
Product Tiers and ADR Clusters: Integrating Two Methods for Determining Hotel Competitive Sets
(2009-09-01)Despite the importance of accurately identifying a hotel’s competitors, determining those competitors is not a simple task. A common and easily implemented approach is to categorize products in terms of product type, but ... -
Public or Private? The Hospitality Investment Decision
(2010-12-01)As the economic recession gradually recedes, companies with sufficient capital have numerous investment opportunities. The question is what type of lodging assets are appropriate for investment, in terms of value creation. ... -
Quantifying Impact: The Effect of New Hotels and Brand Conversions on Revenues of Existing Hotels
(2005-07-01)The 1990s, the study described in this report examined eight hotel chains that are mostly franchised and two chains that are mostly company owned. The study finds that when franchisors approve new same-brand hotels in the ... -
Questioning Conventional Wisdom: Is a Happy Employee a Good Employee, or Do Other Attitudes Matter More?
(2008-03-02)The notion that good service results when companies ensure their employees’ satisfaction has found little support in empirical research. The idea is an enduring one, however, and it has been codified as the starting point ... -
Race Differences in Tipping: Questions and Answers for the Restaurant Industry
(2006-01-01)A widespread perception in the restaurant industry is that Black patrons tip less than do White customers. As a result, many waiters and waitresses dislike waiting on tables of Black parties, resist being assigned to serve ...
