EHL and its partners act to develop excellence in any aspect of management in the hospitality industry

Current funded research projects

  1. The objective of this study is to have a larger vision of the situation of elderly people in order to improve their quality of life by focusing on the impact of connected technologies on the quality of service perceived. These technologies provide a personalized service tailored to each individual. They can significantly increase the quality of life of elderly people if they are well implemented and well communicated to the elderly. Therefore, we want to identify the quality of service provided by home service companies using these connected technologies. In parallel, we want to see if there is a relationship between the degree of intrusion of these technologies and their acceptance by the elderly. We also want to focus on the sense of social presence (the perception that there is a personal connection through the technology) and the confidence of older people using these systems.

    September 2016 - March 2018
    Financial partner: HES-SO

  2. Hotels and restaurants are among the most competitive businesses in the world. Yet, as the specialized literature shows, productivity in the hotel industry is significantly lower than in all other sectors of the economy.

    One reason that may account for this discrepancy is that the hospitality industry is less prone to innovate than other service firms. This calls into question the role of traditional management practices in hospitality and highlights the necessity for new strategic paradigms to emerge. Interestingly enough, the reasons behind the limited inclination to innovate in many hospitality firms are only marginally and indirectly addressed in hospitality research. More research is needed to analyze the relationship between innovation and organizational effectiveness and to help hospitality firms overcome resistance to innovation. One important driver of this trend is the need for continuous sustainable innovation to stay competitive and profitable, which could lead hospitality firms to search for and to implement a variety of innovative solutions. Among the various forms of innovation, previous research has addressed the significant impact of less traditional forms of innovation on service firm performance. By their very innovative nature, service firms, and expectedly hospitality firms, broaden the scope of innovation and depart from the narrower technological innovation dominant in manufacturing to include novel approaches to commercialize firm assets, new managerial practices, and the adoption of organizational innovations. Therefore, this research proposal intends to contribute to hospitality innovation and productivity. In doing so, it will be informed by practitioner insights and academic research by means of two research strategies. First, from a practical perspective, it will offer hospitality firms guidance by illustrating how the best Swiss hospitality firms innovate organizationally. In-depth and business case studies will underscore the crucial role of novel forms of innovation in fostering competitive advantages for leading hospitality firms. Secondly, it will provide a comprehensive analysis of the relationship between less traditional, non-technological innovation and organizational effectiveness by means of an empirical study in a variety of EU countries.

    January 2016 - March 2017
    Financial partner: HES-SO

  3. The rise of peer to peer (P2P) accommodation rentals like Airbnb are becoming a major threat to small- and medium-sized enterprises (SME) in the hotel industry in Switzerland. The purpose of this study is to suggest strategic initiatives SME hotels could implement in order to improve their competitive advantages as they deal with competition from P2P accommodation rentals. This will be done by extracting key attributes of accommodations, motivating factors, as well as deterrents of using P2P accommodation rentals. Focus-Group Interviews (FGIs) will be used to find drivers and deterrents to staying in P2P accommodations or hotels. In addition, the relative importance of factors affecting consumers’ future intention to use P2P accommodation rentals will be identified using the Best-Worst Scaling (BWS) method. This study will contribute to the existing research on the sharing economy and hospitality management and propose management actions for SME hotels to achieve competitive edges in order to improve their business performance.

    January 2016 - March 2017
    Financial partner: HES-SO

  4. Switzerland has made slow yet steady progress regarding working women. More women work now and exit less the labor market due to motherhood. Yet, women in top management remain scarce with little evolution. The aim of the project is to show the contribution of women leaders by studying its effects on work and personal outcomes in the Swiss hospitality industry. This study postulates that companies with more female leaders will perform better due to diversity and have more loyal, satisfied and healthier employees due to a family supportive work context.

    January 2016 - October 2017
    Financial partner: HES-SO

  5. In the scientific literature, it has been shown that the use of some influence tactics has a positive impact on the financial gains of restaurant employees. The aim of this project is to assess the effectiveness of a training related to influence and to show that this training has a positive impact both on waiters’ behavior with clientele and on their financial gains (tips).

    September 2015 - February 2017
    Financial partner: HES-SO

  6. Switzerland has traditionally been one of the world’s best tourist destinations largely because of its service excellence in tourism. Yet the success of the tourism industry also depends on continuously delivering high-quality travel experience to tourists. This necessitates a comprehensive measurement of tourist satisfaction and happiness for a range of tourism and hospitality sectors. The Swiss Tourist Satisfaction and Happiness Index is thus developed to address this problem by providing accurate measurement of tourist satisfaction for the Swiss tourism industry.

    January 2015 – March 2016
    Financial partner: HES-SO

  7. This research project has two main objectives:

    • To explore how commercial hospitality providers can manipulate the elements within the meal experience to improve customers’ reactions to the kind and nature of provision
    • To investigate whether food and drink need (not) be determining factors in the total meal experience

    January 2015 – March 2016
    Financial partner: HES-SO

  8. The project’s main aim is to implement new tools measuring the performance of regional tourism destinations. This novel framework analyses regional tourism competitiveness based on two issues:

    • the study of tourists’ Willingness to Pay (WTP) with regard to the various components that comprise a tourist destination. This theme will make use of a “hedonistic” analysis method applied to tourists visiting Geneva and Paris.
    • the effectiveness of the hotel sector in these two cities via a Data Envelopment Analysis (DEA), which is a nonparametric method.

    April 2015 – September 2016
    Financial partner: HES-SO

     

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