Please use this identifier to cite or link to this item:
http://hdl.handle.net/10397/114512
| DC Field | Value | Language |
|---|---|---|
| dc.creator | Fung, Clare | - |
| dc.creator | Lo, Ada | - |
| dc.identifier.uri | https://oer.lib.polyu.edu.hk/concern/works/2f75r8519 | - |
| dc.language.iso | eng | - |
| dc.publisher | Hong Kong Polytechnic University | - |
| dc.subject | Hotel management | - |
| dc.subject | Food service management | - |
| dc.subject | Restaurant management | - |
| dc.title | Innovative Dining Offerings A Case of Kowloon Shangri-La | - |
| dc.type | Case Study | - |
| dc.type | OER | - |
| dcterms.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. | - |
| dcterms.issued | 2025 | - |
| Appears in Collections: | Open Educational Resources | |
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