Improving Productivity in a Service Business Evidence From the Hotel Industry
| dc.contributor.author | Brown, James R. | en |
| dc.date.accessioned | 2018-09-21T20:28:07Z | en |
| dc.date.available | 2018-09-21T20:28:07Z | en |
| dc.date.issued | 2000 | en |
| dc.description.abstract | The 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 |
| dc.identifier.sourceurl | https://core.ac.uk/download/pdf/145016865.pdf | en |
| dc.identifier.uri | http://hdl.handle.net/10919/85095 | en |
| dc.language.iso | en | en |
| dc.publisher | Cornell University School of Hotel Administration | en |
| dc.rights | In Copyright | en |
| dc.rights.uri | http://rightsstatements.org/vocab/InC/1.0/ | en |
| dc.subject | operating arrangements | en |
| dc.subject | strategic management | en |
| dc.subject | chains | en |
| dc.subject | independent hotels | en |
| dc.subject | franchising | en |
| dc.title | Improving Productivity in a Service Business Evidence From the Hotel Industry | en |
| dc.type | Article | en |