Balancing Art, Innovation & Performance In food & Beverage, Hotel and Leisure industries

 

Within fierce competition in a globalised tourism sector, increased by recent development in information and development technologies, tourism enterprises are working hard to maintain competitiveness. In this context, it is important to balance art, innovation and performance.
Many tourism markets have become very mature requiring innovation and/or new tourism attractions. Thus, the tourism industry's challenge is nowadays to provide increased value for money either through innovation-driven cost reducing changes in production and marketing processes or through product changes providing more varied tourism experiences for quality-conscious and saturated multi-option customers.

RESEARCH PAPERS, PROFESSIONAL CONTRIBUTIONS and POSTERS

• Service innovation
• Management control and operations management in hospitality
• Advances in consumer behavior
• Culinary arts management
• Innovation as a strategy
• Modern leadership and managerial styles and performance monitoring
   

I-CHLAR
Ecole hôtelière de Lausanne & Indiana University in Bloomington have collaborated to found and develop this unique concept of conference which brings together, every two years, hospitality academics and industry professionals creating a community of mutual learning.
Institut Paul Bocuse and IAE Lyon are partners of I-Chlar 2011.


> ICHLAR 2011 Website
> Download the Call for Papers

For any further information, please contact:
Myriam McAlinden
Administrative Coordinator, Lausanne Hospitality Research
Phone +41 21 785 13 28 | Fax +41 21 785 13 25 - myriam.mcalinden@ehl.ch

to be submitted should be related to the following subjects: