The diploma thesis deals with a design hotel located on the square Hanácké náměstí in Kroměříž, in place of the original military barracks. The hotel is designed in garni*** standard with 60 beds for quests and hotel is with limited options of catering service. The building looks like the existing military barracks bordering the square. The building consists of the central part (the entrance hall and the conference room) and the two side parts (hotel and restaurant facilities on the ground floor, hotel rooms on the first and second floor). The building has four floors in the central part and three floors in the side parts, the gable roof with hipped ending. The structural is the masonry wall-system

<p> In this thesis, we focus on the rationing polices for the hotel room inventory control problems. Our study begins with a brief overview of revenue management in hotel industry, emphasizing the importance of room inventory control in revenue management problems. Mathematical models for controlling the room inventory in the literature are then reviewed along with recently developed game theoretic applications in revenue management. In game theoretic context, we establish three types of models to solve the hotel room inventory control problem in three different situations: 1) two-player two-fare-class static single-period game with complete information; 2) two-player two-fare-class dynamic multiple-period game with complete information; and 3) two-player two-fare-class single-period game with incomplete information.</p> <p> In the first situation, we find the existence of unique Nash equilibrium and Stackelberg equilibrium in the non-cooperative case. We provide the exact forms for these equilibria and corresponding conditions. Next, under the dynamic game settings, we provide the sufficient conditions for the unique Nash equilibrium. In the last situation, we consider the static single-period games with incomplete information and discuss the optimal strategies for the uninformed case, secret information case, private information case and public information case. The unique Bayesian Nash equilibrium in each case is found. We then analyze the values of different types of information and study their relations in different situations. Under each game theoretic setting, we present the managerial implications of our solutions along with the numerical examples. The thesis is concluded by a discussion of how game theory can is useful in hotel industry, and its relationship to other topics in revenue management.</p> / Thesis / Doctor of Philosophy (PhD)

<p>  </p> <p>This study aims to investigate three aspects of pricing strategy in the lodging industry. The three aspects are competition, consumer response, and entry-level employee pricing training. Competition forces hotels to adopt appropriate pricing strategies to differentiate their products from competitors. Consumer reaction is key to testing the feasibility of a pricing strategy and thus can instruct hoteliers on how to implement the pricing practice. Pricing training of entry-level employees ensures long-term pricing stability and efficiency. These three aspects together could provide a comprehensive framework that provide industry practitioners with pricing strategies and recommendations for competitors, consumers and employees. </p> <p>Firstly, we developed a game theoretic model to examine under what circumstance should hotels adopt add-on pricing. According to the results, add-on pricing could generally improve hotels’ revenue as compared to the traditional all-inclusive pricing. The optimal add-on pricing strategy for higher-valued hotels is to initiate the add-on pricing, regardless of whether competing hotels will follow or not. While, for lower-valued hotels, they should insist with the all-inclusive pricing even though competing hotels initiated the add-on pricing. </p> <p>Secondly, this study investigates consumer reaction toward add-on pricing in practice. Add-on pricing could trigger both positive and negative effects on consumers’ booking intention. Based on the Transaction-Acquisition Utility theory, this study empirically tested and showed that add-on pricing improves consumers’ booking intention as compared to all-inclusive pricing. Consumers’ perceived acquisition utility can be increased due to customization effect.  Consumers’ perceived enjoyment and information overload are the positive and negative driver toward perceived transaction utility. </p> <p>Finally, the third part of this study is to identify the factors that affect the training of pricing performance of entry-level employees in the lodging industry. Students enrolled in the Revenue Management and Profit Maximize course in spring 2022 at College of Hospitality, UNLV were recruited to participate this experiment. Based on the results, for entry-level employees, training outcome of data management and pricing basics, as well as employees’ pricing application skills are crucial to basic level pricing performance. When the pricing tasks become more advanced, besides data management and pricing basics, training outcome of inventory management also plays a role. In addition, in-person training could ensure higher training effectiveness for advanced pricing topics. </p> <p>This study provided a combined “distribution channel – consumer– employee” continuum of pricing in the hospitality industry. Theoretically, this study can shed light on examining hotel pricing strategy under channel competition, as well as understanding consumer behavior under Transaction-Acquisition Utility Theory. Empirically, this study offers industry practitioners a set of takeaways from strategy making, operation implementation, to employee training. <br>  </p>

Abstract Purpose and research question The purpose of the study is to clarify the role and significance of mind marketing in hotel rooms to strengthen the hotel brand. What does sense marketing mean today in hotel rooms? In what way can sense of mind in hotel rooms influence the brand identity? Method The essay is written in a qualitative research method with abductive elements. The empirical material consists of six semistructured interviews with eight respondents. Conclusion The study results show that the hotel room has an influence on the hotel brand. The hotel is an organization with several sectors and, in the experience of the guest, each sector is tasked with sending an emotional message. Sensory marketing is implemented in hotel rooms for an effective method used to convey a message and to create experiences. The hotel industry wants to offer a service that makes the guests happy and create positive memories. It is the clearest method of differentiating from other hotels which has an influence over the brand. Keywords Sensory marketing, Brand, Image, Identity, Service landscape, Hotel, Hotel room

The diploma thesis deals with a project of a new building, a hotel in the municipality of Vystrkov. The object is made up of three ground floors. The first floor includes a restaurant with staff facilities, a lounge with a reception, facilities for the management of the hotel and a technical area. Wellness premises and hotel rooms with premises related to the accommodation can be found on the second floor. The third floor is designed for hotel rooms with premises related to the accommodation. There is one four-bed room, three three-bed rooms and fourteen double rooms in the hotel. The structural system of the building is formed with a combination of reinforced concrete frame and masonry system. The object is roofed mainly with a pitched roof; there is a walkable flat roof above the kitchen facilities and wellness premises.

The diploma thesis deals with project design documentation of a Relaxation – recreation hotel Dubník in Stará Turá. The object is designed as a two floor building with basement below ground level. Object´s ground plan is rectangular shaped. First floor contains a lobby, restaurant, a kitchen, and a hotel administration part. Second floor is meant for accomodiaton. Sauna and ice pool is designed in basement. Construction system is combinated. Coping consists of a double sloping roof made out of wooden roof trusses.

Compte tenu des évolutions technologiques et réglementaires actuelles, l’apparition de la technologie LED décuple lespossibilités de conception d’environnements lumineux adaptés aux attentes et besoins des usagers. Bien qu’ingénieurs etarchitectes accordent une importance croissante à la qualité de l’éclairage, peu d’éléments fondamentaux de l’environnementlumineux ont été scientifiquement identifiés au regard des attentes des clients dans le secteur de l’hôtellerie.Dans ce contexte, notre projet de recherche vise à mieux comprendre la perception des environnements lumineux de chambresd’hôtel du point de vue de l’usager, le client de l’hôtel lui-même. Nous faisons l’hypothèse que l’évaluation d’un environnementlumineux dépend à la fois des caractéristiques physiques de l’éclairage, de la situation dans laquelle il est perçu ainsi que descaractéristiques individuelles des usagers qui le perçoivent.Une méthodologie en trois phases a été construite pour tester cette hypothèse et accéder au jugement d’appréciation desusagers d’une chambre d’hôtel en situation réelle. La première phase de ce programme de recherche a permis de mettre enévidence l’importance que le client accorde à la lumière en fonction des situations d’usage qui ponctuent son séjour à l’hôtel,telles que la situation de détente ou de travail. La deuxième phase du programme a conduit à la sélection des paramètres del’éclairage pertinents dans la conception d’environnements lumineux de chambres d’hôtel, fondée sur les préférences de laclientèle. La troisième et dernière phase a permis de mesurer l’influence de la situation d’usage sur l’évaluation desenvironnements lumineux variables en termes de niveaux de lumière (30% et 100% du flux) et de températures de couleur(2700 K, 4200 K).Les résultats de cette étude ont montré que les environnements lumineux préférés des usagers sont caractérisés par une teintechaude et une faible quantité de lumière lors d’une situation de détente, contrairement à une situation de travail où une teintechaude et une forte quantité de lumière des environnements lumineux sont préférées. Des différences dans les caractéristiquesindividuelles, telles que le genre et l’âge, modulent les jugements d’appréciation.De plus, notre projet de recherche porte un enjeu méthodologique, celui de la construction d’un dispositif expérimentalpermettant la formulation et le recueil du jugement d’appréciation des usagers, relatif à l’environnement lumineux d’unechambre d’hôtel dans un contexte écologique. / Given the current changes in technologies and regulations, the emergence of LED technology multiplies the possibilities ofdesigning indoor and outdoor luminous environments adaptable to user’s needs and expectations. Although engineers andarchitects care about lighting quality, few fundamental elements of luminous environments have been evidenced as importantregarding customers’ expectations in the hospitality.In this context, our thesis aimed at better understanding the perception of light environments in hotel rooms from a users’perspective, the hotel customer itself. We assumed that the judgment of appreciation of a luminous environment depended onits lighting parameters, but also the situation during which the luminous environment was perceived and the individualcharacteristics of the users who perceived it.A three-step methodology was designed to test this hypothesis and to retrieve the judgment of appreciation of the users undera real situation in a hotel room. The first phase of this research program highlighted the importance attached by customers tolight depending on the activities undertaken during his/her stay, such as a situation of leisure or a situation of work. The secondenabled the selection of the relevant lighting parameters to design a luminous environment in a hotel room based oncustomers’ preferences. The third phase was set out to measure the influence of the situation on the assessment ofappreciation of luminous environments varying in terms of illuminance (30% of luminous flux vs 100%) and color temperature(2700K, 4200K).Overall, the users preferred the luminous environment characterized by warm white and dim light while relaxing, whereas theypreferred a warm white and bright light when working. Differences in individual characteristics like age and gender influencedthe assessment of appreciation.Moreover, the methodological issue of our project was to develop an experimental device allowing the formulation and thecollection of the users’ assessments of appreciation regarding luminous environments in a hotel room under an ecologicalcontext.

The diploma thesis deals with project design documentation of a hotel situated in Tatranská Lomnica. The object is designed as a four-story detached building. Object´s ground plan is T-shaped. First floor contains a lobby, a restaurant, a kitchen and a hotel administration part. The other three floors are meant for accommodation. A construction system is based on iron-concrete body shell. Coping consists of a double sloping roof made out of wooden roof trusses.