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1. |
Record Nr. |
UNINA990001806350403321 |
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Autore |
Postiglione, Luigi <1926- > |
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Titolo |
Danni da ozono e azione protettiva dell' etilendiurea. Primi risultati sperimentali su fagiolo da granella / LuigiPostiglione, Massimo Fagnano |
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Pubbl/distr/stampa |
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Descrizione fisica |
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Disciplina |
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Locazione |
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Collocazione |
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60 OP. 158/9 |
60 OP. 158/8 |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Note generali |
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Estr. da: Agricoltura ricerca, n.149,1993. |
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2. |
Record Nr. |
UNINA9910828389703321 |
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Autore |
Enz Cathy A. <1956-, > |
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Titolo |
Achieving success through innovation : cases and insights from the hospitality, travel, and tourism industry / / Cathy A. Enz [et al.] ; edited by Glenn Withiam |
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Pubbl/distr/stampa |
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New York : , : Business Expert Press, , 2016 |
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ISBN |
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Edizione |
[First edition.] |
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Descrizione fisica |
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1 online resource (x, 200 pages) |
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Collana |
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Service systems and innovations in business and society collection, , 2326-2699 |
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Disciplina |
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Soggetti |
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Hospitality industry - Management |
Tourism - Management |
Technological innovations |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Nota di bibliografia |
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Includes bibliographical references and index. |
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Nota di contenuto |
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1. The nature of innovation -- 2. Improving the customer experience -- 3. Better human resources for improved operations -- 4. Sustainability innovation -- 5. Applying technology for corporate success -- 6. Innovative restaurant concepts -- 7. Lodging concept innovation -- 8. Strategic intermediation -- 9. Achieving success through innovation -- About the authors -- Index. |
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Sommario/riassunto |
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This book investigates the genesis and success of innovation in the hospitality industry as detailed in over four dozen case studies. In many of the cases, the innovators themselves provide the insights into their innovative inspiration and the lessons learned from the way they brought their ideas to life. The cases include innovations for improved customer service, stronger human resources, and new food service and lodging concepts. While updated technology forms the basis for many of the innovations, some of the cases focus specifically on technology improvements, with a particular focus on the use of technology as a mediator in the service value chain. With the passage of several years, the book shares the outcome of the innovative concepts--most of which continue to operate. The lessons presented will provide you a valuable perspective on success through innovation, whether you are operating in the hospitality industry or another business. |
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