References
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Suggested readings for students to help solve the case
- Abrate, G., & Viglia, G. (2016). Strategic and tactical price decisions in hotel revenue management’. Tourism Management, 55, 123–132. https://doi.org/10.1016/j.tourman.2016.02.006
- Bitner, M. (1990). Evaluating service encounters: The effects of physical surroundings and employee responses. Journal of Marketing, 54(3), 69–82. https://doi.org/10.1177/002224299005400206
- Davis, B., Lockwood, A., Alcott, P., & Pantelidis, I. (2018). Food and beverage management (6th ed.). Routledge.
- Evans, N. (2015). Strategic management for tourism, hospitality and events (2nd ed.). Routledge.
- Kimes, S., & Ho, J. (2019). Implementing revenue management in your restaurants: A case study with Fairmont Raffles Hotels international. Cornell Hospitality Report, 19(5), 1–13.
- Medina-Viruel, M. J., Casero, G., Jimenez, P. A., & Sant Cruz, F. G. (2019). Relevance of gastronomy in the tourism of a world heritage site: The case of Sucre (Bolivia). Social Sciences, 8(12), 3–19. https://doi.org/10.3390/socsci8120319
- Ramanathan, R., Di, Y., & Ramanathan, U. (2016). Moderating roles of customer characteristics on the link between service factors and satisfaction in a buffet restaurant. Benchmarking: An International Journal, 23(2), 469–486. https://doi.org/10.1108/BIJ-01-2015-0012