941 resultados para Ski resort
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Mode of access: Internet.
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Mode of access: Internet.
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Editors : Vols. 1-8, L. Lewis, jr., and J. H. Merrill.--v. 9-16, A. Hamilton.--v. 17-18, J. H. Merrill.--v. 19-20, 31-48, W. M. McKinney.--v. 21-23, J. M. Kerr and W. M. McKinney.--v. 24-30, J. C. Thomson and W. M. McKinney
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Mode of access: Internet.
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In the original edition, published in 1871-88, the notes and references for v. 1-27 were I. G. Thompson, and for v. 28-60 by Irving Browne.
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Thesis (Ph.D.)--University of Washington, 2016-06
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Resorts in the future will be feeling the effect of a number of changes in the industry. Changing demographics, economic conditions and the changing priorities of resort guests will play major roles in the future success of resort properties. The authors stress that future resort marketing should emphasize the expansion of current market segments, the creation of new market segments, and hte expansion of qualirty services.
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A case study of a family resort hotel demonstrated empirical relationships between guest satisfaction and their perception of the hotel's physical appearance, staff attitude, and the guests' age group. The 333 self-administered surveys also provided information about the guests' travel behavior and their experience at the hotel. The predictive regression model confined that the hotel was in need of remodeling, and that potential renovation projects will ultimately result in increased guest satisfaction.
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Risk Management can be an effective preventative measure to optimize accident prevention in the resort golf arena. This article explores known risks, identifies other potential areas of risk, and offers solutions that may be adopted by Resort Facilities to minimize risk in the golf sector.
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This study analyzes the rising importance of the development and enhancement of a health and wellness focus within resort hotels. Market trends, consumer demands, revitalization efforts, and bottomline impacts are examined as they relate to the resort spa industry of today.
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This research aimed to understand hotel managers’ attitudes toward the provision of healthy meals. The study deployed a mailing survey to assess the managers’ perceptions. A closed-ended questionnaire was developed evaluating the role of healthy food choices in Mediterranean resort hotels. The findings showed that (1) atmosphere in the restaurant, (2) appealing display of food, and (3) eating habits and lifestyle were more important than personal health when selecting a meal. In addition, this study suggested that the managers were not ready to promote healthy eating because their customers would have been critical of this new service concept