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Category: Winter 2017

Kitchen Organization in Full-Service Restaurants: Reducing Heat and Stress

  By Peter Szende and Justin Cipriano The restaurant industry is a dynamic ever changing business. The concepts change every day, the trends come and go but at the industries core it is about giving the guest an experience within each of the restaurants respected segmentation. Specifically, in how is an experience delivered to the […]

Corporate Social Responsibility in the Hospitality Sector

By Manisha Singal and Yinyoung Rhou There is general consensus today that business plays an ever increasing role in society and a corporation’s responsibility goes beyond just making profits.  The concept of corporate social responsibility (CSR) however has evolved from the understanding that a company should look after not only its investors and customers but […]

“Hold on, I have to post this on Instagram”: Trends, Talk, and Transactions of the Experiential Consumer

By Steve Kent “The universe is made of stories, not of atoms.”—Muriel Ruckeyser Just a few years ago, consumers proudly showcased material purchases of the latest fashion accessory or technological gadget. Now they are more likely to post online about experiences, rather than the consumption of products. This ‘experiential economy’ and the consumers that characterize […]

C-corporation Hotels vs. Hotel-REITs: A Theoretical and Practical Comparison

Tarik Dogru What are the main differences between C-corporation hotels, such as Marriott, Hilton, and Choice, and Hotel-REITs like Diamond Rock, Felcor, and Host? What are the potential growth opportunities in these hotel structures? This article attempts to answer these questions from a theoretical and practical perspective by comparing two corporate structures, their business models, […]