000			03910nam a2200673 i 4500
001			11261843
003			CaPaEBR
005			20241023114847.0
006			m eo d
007			cr cn |||m|||a
008			160914s2016 nyu foab 001 0 eng d
020			_a9781631570445 _qe-book
035			_a(BEP)4677082
035			_a(OCoLC)958391474
035			_a(CaBNVSL)swl00406816
040			_aCaBNVSL _beng _erda _cCaBNVSL _dCaBNVSL
050		4	_aTX911.3.M27
100	1		_aEnz, Cathy A., _d1956-, _eauthor.
245	1	0	_aAchieving success through innovation : _bcases and insights from the hospitality, travel, and tourism industry / _cCathy A. Enz, Sheryl E. Kimes, Judy A. Siguaw, Rohit Verma, and Kate Walsh ; edited by Glenn Withiam.
250			_aFirst edition.
264		1	_aNew York, New York (222 East 46th Street, New York, NY 10017) : _bBusiness Expert Press, _c[(c)2016.]
300			_a1 online resource (x, 200 pages)
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
347			_adata file _2rda
490	1		_aService systems and innovations in business and society collection, _x2326-2699
504			_a2
505	0		_a1. The nature of innovation -- _t2. Improving the customer experience -- _t3. Better human resources for improved operations -- _t4. Sustainability innovation -- _t5. Applying technology for corporate success -- _t6. Innovative restaurant concepts -- _t7. Lodging concept innovation -- _t8. Strategic intermediation -- _t9. Achieving success through innovation -- _tAbout the authors -- _tIndex.
506			_aAccess restricted to authorized users and institutions.
520	3		_aThis 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.
530			_a2 _ub
530			_aAlso available in printing.
538			_aMode of access: World Wide Web.
538			_aSystem requirements: Adobe Acrobat reader.
588			_aTitle from PDF title page (viewed on September 14, 2016).
650		0	_aHospitality industry _xManagement.
650		0	_aTourism _xManagement.
650		0	_aTechnological innovations.
653			_acustomer service
653			_afood-service concepts
653			_ahospitality innovation
653			_ahuman resources
653			_ainnovation
653			_ainnovation strategy
653			_ainternational hotel operation
653			_alodging concepts
653			_atechnology innovation
655		0	_a[genre]
700	1		_aKimes, Sheryl E., _eauthor.
700	1		_aSiguaw, Judy A., _eauthor.
700	1		_aVerma, Rohit., _eauthor.
700	1		_aWalsh, Kate., _eauthor.
700	1		_aWithiam, Glenn., _eeditor.
776	0	8	_iPrint version: _z9781631570438
830		0	_aService systems and innovations in business and society collection. _x2326-2699
856	4	0	_uhttps://go.openathens.net/redirector/ciu.edu?url=https://portal.igpublish.com/iglibrary/search/BEPB0000518.html
942			_2lcc _bCIU _cOB _eBEP _QOL _zBEP11261843
999			_c73373 _d73373
902			_c1 _dCynthia Snell