Business Administration, Management, and Operations Commons^™

Factors Affecting Hotel Recommendation: Before The Covid-19 Pandemic And After The Reopening, Boran Kim

UNLV Theses, Dissertations, Professional Papers, and Capstones

During the COVID-19 pandemic, numerous people lost their lives, and a lot of industries were affected. The hospitality industry was especially affected due to social distancing, travel restrictions, and safety issues. During that time, not only did customers' expectations change but their recommendation of hotels to friends and colleagues also changed. The current study used five factors (i.e., cleanliness, location, room, service, and value) to discover which factors were affecting hotel recommendation before the COVID-19 pandemic and after the reopening. This study used secondary data (online surveys) from one of the well-known integrated resorts located in the western United States. …

Transdisciplinarity In Experience Design: A Global Survey Of Higher Ed Programs In Exd/Xd, Yvonne Houy

Creative Collaborations

In our age of ubiquitous devices and digital media it is the perceived value of the end-to-end experience that brings people to a place. Designing inspiring and emotionally engaging end-to-end experiences requires experts in a wide range of disciplines committed to an interdisciplinary collaboration that can arrive at transdisciplinary design - the sum becomes greater than its parts.

Civil engineering, hospitality, business, psychology, digital User Experience (UX) design, and experience data analysis need to be seamless integrated with the fine and performing arts and design fields:

• Architecture, interior, landscape and sound design actively engage the senses.

• Graphic and fine arts …

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Meal Duration: Implications For Restaurant Revenue Management, Dale F. Billings

UNLV Theses, Dissertations, Professional Papers, and Capstones

A comprehensive revenue management strategy addressing space, product, price and time, has been shown to increase profits within the hospitality sector. While the literature shows that the restaurant industry has frequently addressed space, product, and price when looking at financial strategy, the effect of the variable of time on revenue generation has not been adequately studied. Restaurants shy away from the practice of using time as a commodity, particularly regarding meal duration, due to fears of reducing customer satisfaction.

This project explores the use of time as a commodity in restaurant revenue management. In particular, it examines consumers’ feelings about …