Study on Cooperative Mode Between Food & Beverage Department and Bank

DOI

10.2991/emle-18.2018.118How to use a DOI?

Keywords

Food & Beverage department; bank; cooperative mode; expectations’ gap; high-end dining experience

Abstract

From the angle of hotel, the article expounds the hotel food and beverage department and bank cooperative mode, the cooperative mode will be divided into three broad categories through the relevant site data and interviews. Three types of cooperative mode focus on six key points: the hotel's choice of bank, dining time limit, the duration of cooperation, limitation to the number of meal, booking channel limited and preferential margin. Each point and the different combination between each point may have impact on the cooperative mode between hotel food and beverage department and bank. The article point out that the cooperative mode may have some problems, such as booking channel problem, number limitation problem, food quality and authenticity problem. It suggests that to make the cooperative mode running better, the hotel can strengthen the construction of hotel information system, or improve the quality of hotel contact with Banks, or reduce the gap of food quality and dining environment between hotel and customer expectation to ensure the reality of the cooperation and to give customers real high-end dining experience.

Copyright

© 2018, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

Download article (PDF)

TY  - CONF
AU  - Guo Xudong
AU  - Chen Haiming
AU  - Liang Zhixian
PY  - 2018/12
DA  - 2018/12
TI  - Study on Cooperative Mode Between Food & Beverage Department and Bank
BT  - Proceedings of the 4th International Conference on Economics, Management, Law and Education (EMLE 2018)
PB  - Atlantis Press
SP  - 631
EP  - 637
SN  - 2352-5428
UR  - https://doi.org/10.2991/emle-18.2018.118
DO  - 10.2991/emle-18.2018.118
ID  - Xudong2018/12
ER  -