Collaborative Filtering with Data Classification : A Combined Approach to Hotel Recommendation Systems

Recommendation systems aim to help users make decisions more efficiently. The most widely used method in recommendation systems is collaborative filtering, of which, a critical step is to analyze a user's preferences and make recommendations of products or services based on similarity analysis with other users' ratings. However, collaborative filtering is less usable for recommendation facing the "cold start" problem, i.e. few comments being given to products or services. To tackle this problem, we propose an improved method that combines collaborative filtering and data classification. We use hotel recommendation data to test the proposed method. The accuracy of the recommendation is determined by the rankings. Evaluations regarding the accuracies of Top-3 and Top-10 recommendation lists using the 10-fold cross-validation method and ROC curves are conducted. The results show that the Top-3 hotel recommendation list proposed by the combined method has the superiority of the recommendation performance than the Top-10 list under the cold start condition in most of the times.

A Comparison of the Performance of Brand-Affiliated and Unaffiliated Hotel Properties

Research has shown that performance differences exist between brand-affiliated hotels and unaffiliated properties. However, the extant empirical results are mixed. Some research has shown that brands outperform unaffiliated hotels on various metrics, whereas other research has shown the opposite. This article analyzes this issue using a matched-pair approach where we compare the performance differences of brand-affiliated and unaffiliated properties between 1998 and 2010. The matched-pair approach ensures that local competitive conditions as well as hotel characteristics are the same across the comparison pair. In addition, all potential omitted-variable bias and model misspecifications are avoided. Thus, to address our research question, we compare branded hotels with unaffiliated properties that are identical in age, market segment, location, and duration of operation, as well as having a similar number of rooms. Our analysis shows that performance differentials are present, albeit not systematic. We found no consistent advantages in all segments for either the affiliated hotels or the comparable unaffiliated properties, taking into account our comparison factors. That said, the methodology of our approach yields results that are more informative to the affiliation choice of owners and to the growth strategies of hotel brand–owner companies than those of previous empirical studies.

Utilizing “Big Data” to Improve the Hotel Sector’s Energy Efficiency: Lessons from Recent Economics Research

Hotel chains have access to a treasure trove of “big data” on individual hotels’ monthly electricity and water consumption. Benchmarked comparisons of hotels within a specific chain create the opportunity to cost-effectively improve the environmental performance of specific hotels. This paper describes a simple approach for using such data to achieve the joint goals of reducing operating expenditure and achieving broad sustainability goals. In recent years, energy economists have used such “big data” to generate insights about the energy consumption of the residential, commercial, and industrial sectors. Lessons from these studies are directly applicable for the hotel sector. A hotel’s administrative data provide a “laboratory” for conducting random control trials to establish what works in enhancing hotel energy efficiency.

Hotel Profit Implications from Rising Wages and Inflation in the U.S.

Macroeconomic models based on the Phillips Curve predict that as the unemployment rate declines toward the long-run, natural rate, the pace of wage and price growth accelerates and inflation rises.1 In this paper I analyze the profitability prospects for the U.S. hotel industry in today’s relatively volatile economic environment, keeping in mind the Phillips Curve’s general principle that inflation and employment have an inverse, but relatively stable short-term relationship. Although employment and economic growth in the U.S. have been uneven in recent months, the unemployment rate has declined to less than 5 percent, which many economists believe is close to the natural rate. Growth in wages and salaries, as measured by the Employment Cost Index, has concurrently been moving upward between 2.5 and 3.0 percent during the past 12 months. At the same time, general inflation remains below levels that might typically be expected this late in the cycle, although core inflation is bumping up against the Federal Reserve’s 2-percent target. If the inflation rate continues to move upward as predicted by Phillips Curve models (and encouraged by the Federal Reserve), rising labor costs and other expenses will exert downward pressure on U.S. business profits. Backward movement up the Phillips Curve (with greater inflation) coincides with an expanding economy. In that scenario, prices of goods and services also will rise in real terms if their supply cannot keep up with demand, and producers have the ability to raise prices (absent fixed-price contracts such as leases).

Hotel Sustainability Benchmarking Index 2016: Energy, Water, and Carbon

Several studies have been undertaken or attempted by industry and academe to address the need for lodging industry carbon benchmarking. However, these studies have focused on normalizing resource use with the goal of rating or comparing all properties based on multivariate regression according to an industry-wide set of variables, with the result that data sets for analysis were limited. This approach is backward, because practical hotel industry benchmarking must first be undertaken within a specific location and segment.1 Therefore, the CHSB study’s goal is to build a representative database providing raw benchmarks as a base for industry comparisons.2 These results are presented in the CHSB2016 Index, through which a user can obtain the range of benchmarks for energy consumption, water consumption, and greenhouse gas emissions for hotels within specific segments and geographic locations.

Hotel-Balneario Azuaje

[ES]El hotel-balneario de Azuaje se contruyó a finales del s. XIX para acoger a las personas que venían a disfrutar de las aguas medicinales del barranco de Azuaje. Abandonado y muy deteriorado se ha convertido en una ruina que llama a senderistas y visitantes de la zona. En este proyecto se trabaja sobre el edificio existente y se mantiene el mismo como recuerdo de las historias vividas en el.

Key Organizational Resources and the Sustainable Competitive Advantage of Cornell University’s School of Hotel Administration: Suggestions for Tourism & Educational Programs in China

Tourism and hospitality scholars and educational institutions in developing countries can benefit from systematic analysis of their counterparts in developed countries. Using the framework of sustainable competitive advantage, this paper explores the key organizational resources of the School of Hotel Administration at Cornell University that have assured its position as the leading hospitality program worldwide. The paper analyses key resources Cornell Hotel School uses to leverage and sustain its competitive advantage. Suggestions for positioning and enhancing future Chinese tourism and hospitality programs are provided. [Abstract in Chinese] 中国旅游发展起步较晚,在旅游教育的多数领域落后于西方发达国家。选择西方优秀旅游院系进行系统研究并总结其成功经验,对于提高我国旅游教育水平有着重要的意义。本文以持续竞争优势理论为框架,以全球旅游接待业教育的典范——康乃尔酒店管理学院为对象,详细分析了这所著名酒店学院的核心资源和确保其长期保持领袖地位的持续竞争优势,并提出可供中国旅游教育界参考借鉴的措施建议

Shining Examples of Service When the Lights Went Out: Hotel Employees and Service Recovery during the Blackout of 2003

The electrical outage in the summer of 2003 that interrupted power to thousands of hotels wrought a variety of facilities failures and service-process problems. Fortunately, strong service-recovery efforts from hotel employees mitigated the worst of the blackout’s effects. Using survey data from hotel managers who experienced the blackout, this study highlights those employee actions that most contributed to immediate service recovery; however, the study also reveals limited organizational learning or efforts to failsafe hospitality service from the eventuality of future power failures.

Bacterial contamination in hotel rooms during the cleaning activity

Introduction - Some studies point to human activities as one of the responsible for most bacterial concentration. However, there is no information regarding bacteria contamination in hotel room during the cleaning activity. Aim of the study - This study aims to assess and characterize the occupational exposure of bacterial contamination in hotel rooms, more precisely in a room with carpet floor and another room without carpet, during the cheaning activity.

Can We Change the Future by Predicting It? Presented in special Session II at the Forty-Eighth Annual Meeting of the Upper Mississippi River Conservation Committee, St. James hotel Red Wing, Minnesota, March 10-12, 1992

issued December 1, 1993

Exposição ocupacional a bioaerossóis durante atividades de limpeza de quartos de hotel

O presente estudo pretende avaliar a exposição ocupacional a contaminação fúngica e bacteriana em quartos de hotel, mais precisamente em dois quartos com características diferentes, nomeadamente, com pavimento em alcatifa e outro sem alcatifa. Doze amostras de ar de 250L foram colhidas pelo método de impacto, em meio agar de extracto de malte (MEA) suplementado com cloranfenicol (0,05%) para fungos e em meio de TSA (agar de soja tríptica) com nistatina (0,2%) para bactérias. Foram também realizadas amostras de superfície nos mesmos locais. Em ambos os quartos apenas uma amostra de ar, no quarto sem alcatifa, apresentou contagens de fungos mais elevadas do que no exterior. No entanto, as concentrações de bactérias no ar interior foram superiores às do ar exterior. Em relação às superfícies, o quarto sem alcatifa apresentou diferenças estatisticamente significativas em relação ao quarto com alcatifa, sendo que o primeiro apresentou concentrações mais elevadas de fungos. Todas as superfícies analisadas apresentaram contaminação bacteriana, mas não houve diferenças estatisticamente significativas entre os quartos. Os géneros de fungos mais prevalentes no ar foram idênticos em ambos os quartos (Penicillium sp. 40,7% - 12,3% e Cladosporium sp. 43,5% - 55,4%). Nas superfícies analisadas, os isolados pertencentes ao complexo Aspergillus fumigatus foram os únicos encontrados no quarto com alcatifa, enquanto no outro quarto os géneros mais prevalentes foram Penicillium sp. (63,6%) e Aspergillus sp. (13,6%).

Plan de negocio para un hotel de cuatro estrellas en el distrito de San Miguel

El plan de negocios desarrollado tiene como objetivo definir la viabilidad de un proyecto hotelero de categoría cuatro estrellas en el distrito de San Miguel. La investigación se inició con un diagnóstico de la situación del mercado, donde a través del análisis PESTEG se ha identificado un macroentorno favorable para el desarrollo del proyecto y con el análisis de las cinco fuerzas de Porter se determinó la atractividad de la industria hotelera en la ciudad de Lima. Con la investigación de mercado se identificó la tendencia del crecimiento de arribo de turistas a la ciudad de Lima y el crecimiento de la demanda de noches de hospedaje a una tasa promedio de 8% anual durante los últimos diez años, superando al crecimiento del PBI del país. Se realizó una investigación cualitativa donde se determinó que el distrito de San Miguel es favorable para el desarrollo del proyecto, lo cual fue corroborado con las entrevistas realizadas a expertos del sector, quienes también indicaron que existe una alta brecha de inversión hotelera en Lima, que la ubicación específica del proyecto es apropiada para el establecimiento de un hotel de 4 estrellas por su cercanía al aeropuerto, a un sector empresarial no atendido en esta zona y por estar al lado del Centro Comercial Plaza San Miguel. Adicionalmente recalcaron que para el desarrollo de un proyecto hotelero de cuatro estrellas o superior es indispensable ser respaldados por una cadena internacional de hoteles, por lo que se seleccionó para el proyecto a la cadena Hilton.

Fungal contamination in one hotel room: does carpet coating in the floor enhance fungal contamination?

Interest in bioaerosol exposure has increased significantly because it is now recognized that exposure to fungal agents is associated with a wide range of adverse health effects with a major impact on public health. Fungi are able to grow on almost all natural and synthetic materials, especially if they are hygroscopic or wet. Aim of the study: Several materials used indoors can contribute to enhance fungal contamination indoors. This study intended to understand the carpet influence on fungal contamination when used in the floor of a hotel room.

Fungal contamination in one hotel room: Does carpet coating in the floor enhance fungal contamination?

Study developed in order to know the carpet influence when used in the floor of a hotel room. Twelve air samples of 250L (six in a room with carpet and six more in a room with wood floor) were collected through an impaction method with a flow rate of 140 L/min onto malt extract agar (MEA) supplemented with chloramphenicol (0.05%), using the Millipore air Tester (Millipore), during cleaning activities. Outdoor sample was also performed to be used as a reference. Surface samples from floor and desks, taken at the same time, were collected by the swabbing method. to 7 days. Besides fungal contamination, we also assessed particulate matter contamination in both rooms during the same cleaning tasks. In the analyzed sur- faces, isolates belonging to Aspergillus fumigatus complex were the only fungi found in the carpeted room, whereas in the other room we found Penicllium sp. (63.6%) and Aspergillus sp. (13.6%) as the most frequent genera. In the case of particles the room with carpet obtained significant higher values for both metrics (PMC and PNC), showing that carpet may has influence on particles’ contamination of the room.