from July 7, 2011 to July 8, 2011
"Balancing art, innovation & performance, in Food & Beverage, Hotel and Leisure industries".
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.
That said, search for better performance must not obscure the fact that hosting, welcoming and entertaining guests constitute an art. Considering the trend of looking for more quality-oriented travel experience, omission of this element would result in unsatisfied customers.
RESEARCH PAPERS, PROFESSIONAL CONTRIBUTIONS and POSTERS
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:
Administrative Coordinator, Lausanne Hospitality Research
Phone +41 21 785 13 28 | Fax +41 21 785 13 25 - firstname.lastname@example.org
Last updated: June 23, 2011 - Published: November 7, 2010