Please use this identifier to cite or link to this item:
http://hdl.handle.net/10397/114512
| Title: | Innovative Dining Offerings A Case of Kowloon Shangri-La | Authors: | Fung, Clare Lo, Ada |
Issue Date: | 2025 | Abstract: | Kowloon Shangri-La stands out with innovative F&B offerings like affordable “Moonlight Hours” Chinese desserts and the eco-friendly Buffet-Box in partnership with CHOMP. However, it faces various challenges including maintaining profitability for low-priced luxury desserts, aligning takeaway concepts with luxury guest expectations, and accurately forecasting Buffet-Box demand to truly minimize food waste. | Keywords: | Hotel management Food service management Restaurant management |
Publisher: | Hong Kong Polytechnic University |
| Appears in Collections: | Open Educational Resources |
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