Please use this identifier to cite or link to this item:
http://hdl.handle.net/10397/114515
| DC Field | Value | Language |
|---|---|---|
| dc.creator | Fung, Clare | - |
| dc.creator | Lo, Ada | - |
| dc.identifier.uri | https://oer.lib.polyu.edu.hk/concern/works/7h149q33c | - |
| dc.language.iso | eng | - |
| dc.publisher | Hong Kong Polytechnic University | - |
| dc.subject | Hospitality industry | - |
| dc.subject | Hotel management | - |
| dc.subject | Social responsibility of business | - |
| dc.title | Differentiation and Sustainability at Four Seasons Hotel Hong Kong | - |
| dc.type | Case Study | - |
| dc.type | OER | - |
| dcterms.abstract | Four Seasons Hotel Hong Kong stands out with eight Michelin stars, curated local experience packages, and pioneering sustainability initiatives like low-carbon spirits. However, ensuring guest understanding of eco-friendly changes, managing operational risks in off-site tours, and justifying premium-priced packages amid competition from online travel platforms and DIY options remain challenging for the hotel. | - |
| dcterms.issued | 2025 | - |
| Appears in Collections: | Open Educational Resources | |
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