00952nam0-22003131i-450-99000586335040332120050906112643.02-908327-40-6000586335FED01000586335(Aleph)000586335FED0100058633520000421d1998----km-y0itay50------baFRAy-------001yy<<La >>REPUBLIQUE directorialetextes réunis par Philippe Bourdin et Bernard Gainot1998ParisSoc. des Etudes Robespierristes2 v.21 cmBibliothèque d'histoire révolutionnaire. Nuovelle série ; 3944.04521itaBourdinPhilippeGainot,BernardITUNINARICAUNIMARCBK990005863350403321944.045 BOU 1 (1-2)BIBL.28315FLFBCFLFBCREPUBLIQUE directoriale564855UNINA03774nam 2200733 450 991046634690332120200520144314.01-63157-044-7(CKB)3710000000852034(BEP)4677082(OCoLC)958391474(CaBNVSL)swl00406816(MiAaPQ)EBC4677082(Au-PeEL)EBL4677082(CaPaEBR)ebr11261843(CaONFJC)MIL953810(OCoLC)958566299(EXLCZ)99371000000085203420160914d2016 fy 0engurcnu||||||||rdacontentrdamediardacarrierAchieving success through innovation cases and insights from the hospitality, travel, and tourism industry /Cathy A. Enz, Sheryl E. Kimes, Judy A. Siguaw, Rohit Verma, and Kate Walsh ; edited by Glenn WithiamFirst edition.New York, New York (222 East 46th Street, New York, NY 10017) :Business Expert Press,2016.1 online resource (x, 200 pages)Service systems and innovations in business and society collection,2326-26991-63157-043-9 Includes bibliographical references and index.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.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.Service systems and innovations in business and society collection.2326-2699Hospitality industryManagementTourismManagementTechnological innovationsElectronic books.customer servicefood-service conceptshospitality innovationhuman resourcesinnovationinnovation strategyinternational hotel operationlodging conceptstechnology innovationHospitality industryManagement.TourismManagement.Technological innovations.647.94068Enz Cathy A.1956-,939269Kimes Sheryl E.Siguaw Judy A.Verma Rohit.Walsh Kate.Withiam Glenn.MiAaPQMiAaPQMiAaPQBOOK9910466346903321Achieving success through innovation2117220UNINA01336nam0 22002771i 450 UON0022765220231205103444.42820030730d1975 |0itac50 baspaCO|||| |||||ˆEl ‰maiz en el habla y la cultura popular de Colombiacon notas sobre su origen y nombres en lenguas indigenas americanasJose Joaquin Montes Giraldo, Maria Luisa Rodriguez de MontesBogotàInstituto Caro y Cuervo1975187 p.ill23 cm.001UON001745152001 Publicaciones del Instituto Caro y Cuervo210 Santafé de BogotáInstituto Caro y Cuervo.33COLOMBIACultura popolareUONC065190FICOBogotáUONL001329MONTES GIRALDOJosé JoaquínUONV127158395738RODRIGUEZ DE MONTESMaria LuisaUONV137919686809Instituto Caro y CuervoUONV266661650ITSOL20240220RICASIBA - SISTEMA BIBLIOTECARIO DI ATENEOUONSIUON00227652SIBA - SISTEMA BIBLIOTECARIO DI ATENEOSI Isp.A C 0175 SI LO 44424 7 0175 BuonoMaiz en el habla y la cultura popular de Colombia1271237UNIOR