Please use this identifier to cite or link to this item:
http://hdl.handle.net/10397/114690
| DC Field | Value | Language |
|---|---|---|
| dc.creator | Fung, Clare | - |
| dc.creator | Lo, Ada | - |
| dc.identifier.uri | https://oer.lib.polyu.edu.hk/concern/works/gt54kn43v | - |
| dc.language.iso | eng | - |
| dc.publisher | Hong Kong Polytechnic University | - |
| dc.subject | Restaurants -- Marketing | - |
| dc.subject | Hotels -- Marketing | - |
| dc.subject | Dinners and dinning | - |
| dc.subject | Restaurant management | - |
| dc.title | All About the Durian at Hotel ICON | - |
| dc.type | Case Study | - |
| dc.type | OER | - |
| dcterms.abstract | Hotel ICON in Hong Kong celebrates the Malaysian Durian Festival each summer with unique durian-themed dining promotions, including the popular “All About Durian Afternoon Tea” and creative buffet dishes. Led by chef Danny Ho, the hotel uses innovative pastry techniques and sources durian directly from Malaysian farmers, supporting their livelihoods. While the festival has been a commercial success, challenges include the fruit’s strong odor, which may deter some guests and affect the hotel environment, and the need for ongoing menu innovation to maintain interest. Balancing durian’s appeal with broader guest preferences and fresh ideas is key to sustaining the festival’s success. | - |
| dcterms.issued | 2025 | - |
| Appears in Collections: | Open Educational Resources | |
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