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dc.contributor.authorBrown, James R.
dc.date.accessioned2018-09-21T20:28:07Z
dc.date.available2018-09-21T20:28:07Z
dc.date.issued2000
dc.identifier.urihttp://hdl.handle.net/10919/85095
dc.description.abstractThe objective of this paper is to compare, along three strategic dimensions, franchising with other types of operating arrangements in the lodging industry. The operating arrangements studied are, in addition to franchising, chain-managed and independent hotels. The three strategic dimensions include: (1) the variability or volatility of the task environment facing a hotel; (2) the business strategy chosen by a hotel's general manager; and (3) the level of sales revenue and profit margin achieved by a hotel.en_US
dc.language.isoenen_US
dc.publisherCornell University School of Hotel Administrationen_US
dc.subjectoperating arrangementsen_US
dc.subjectstrategic managementen_US
dc.subjectchainsen_US
dc.subjectindependent hotelsen_US
dc.subjectfranchisingen_US
dc.titleImproving Productivity in a Service Business Evidence From the Hotel Industryen_US
dc.typeArticleen_US
dc.identifier.sourceurlhttps://core.ac.uk/download/pdf/145016865.pdf


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