The Institute of Nutrition R&D obtained funding from the Foundation Gerbert Rüf for their InnoBooster project Yumame Foods - Optimization of recipe composition and production process for best taste and highest sustainability for the Swiss consumer.
Inversini, A. obtained a HES-SO funding for his project The Regenerative Transition: A Canvas-Based Approach for Hospitality.
Blengini, I., & Heo, C.Y. (forthcoming). The role of exchange rate on hotelier’s pricing decision and business performance: the case of Switzerland, a small open economy. Journal of Revenue and Pricing Management. https://doi.org/10.1057/s41272-023-00461-7
Davoine, T. (2023). Flexicurity, education and optimal labour market policies. LABOUR: Review of Labour Economics and Industrial Relations, 37(4), 592–625. https://doi.org/10.1111/labr.12255
Hasman, A., & Borzillo, S. (forthcoming). The hospitality industry and COVID-19: Stock price crash risk. Tourism Economics. https://doi.org/10.1177/13548166231211250
Heo, C.Y., & Park, K. (forthcoming). The Influence of Linguistic Styles in Property Titles on Room Rates: A Hedonic Pricing Model. Cornell Hospitality Quarterly. https://doi.org/10.1177/19389655231209910
Hinrichs, N., Stierand, M. & Glaveanu, V. (2023). Food for thought: How curiosity externalization is fostered through organizational identity. Organizational Behavior and Human Decision Processes, 179, 104293. DOI https://doi.org/10.1016/j.obhdp.2023.104293
Jung, T., Cho, J., Han, D. D., Ahn, S. J. G., Gupta, M., Gopal, D., Heo, C. Y., Loureiro, S. M. C., Sigala, M., Trunfio, M., Taylor, A., tom Dieck, M. C., (forthcoming). Metaverse for service industries: Future applications, opportunities, challenges and research directions. Computers in Human Behavior. https://doi.org/10.1016/j.chb.2023.108039
Borzillo, S. & Borzillo, D. (2023). Yves Politi: From Looking Good to Feeling Good. The Case Center. Retrieved from https://www.thecasecentre.org/products/view?id=193441.
Pougnet, S. (2023, November 9-12). Keg wine, a sustainable innovation fostering responsible consumption [Paper presentation]. Global Cleaner Production Conference by Elsevier & Fudan University, Shanghai, China.
Audrin, B. (2023). Comment combler la fracture numérique en organisation? HR Today. Retrieved from https://www.hrtoday.ch/fr/article/comment-combler-la-fracture-numerique-en-organisation.
Beuchat, A. (2023). La pénurie de main-d'oeuvre, rançon du succès de la Suisse romande [about the Quantitas Institute]. Le Temps. Retrieved from https://www.letemps.ch/economie/la-penurie-de-main-d-oeuvre-rancon-du-succes-economique.
Fuchs, M. (2023). Kulinarische Erlebnisse verkaufen: Luxusmarken werden Gastgeber [interview]. Hotellerie Gastronomie Zeitung. Retrieved from https://www.hotellerie-gastronomie.ch/de/artikel/kulinarische-erlebnisse-verkaufen-luxusmarken-werden-gastgeber.
Fuchs, M. (2023). The luxury experience economy: luxury retailers and hospitality brands are converging. Economic Times Hospitality World. Retrieved from https://hospitality.economictimes.indiatimes.com/news/speaking-heads/the-luxury-experience-economy-luxury-retailers-and-hospitality-brands-are-converging/103681472?redirect=1.
Fuchs, M. (2023). L’horlogerie continue de miser sur les boutiques. Le Temps. Retrieved from https://www.letemps.ch/economie/horlogerie-joaillerie/l-horlogerie-continue-de-miser-sur-les-boutiques.
Girardin, F. (2023). Se former au luxe dans l'une des meilleures écoles hôtelières du monde [interview]. BFM TV. Retrieved from https://www.bfmtv.com/luxe/se-former-au-luxe-dans-l-une-des-meilleures-ecoles-hotelieres-du-monde_VN-202311090653.html.
Chen, M.-M., Inversini, A., & Keller, A. (2023). Digital Transformation: A Competitive Edge in Tourism & Hospitality. EHL Insights. Retrieved from https://hospitalityinsights.ehl.edu/digital-transformation-competitive-edge-tourism-hospitality. Hospitality Net. Retrieved from https://www.hospitalitynet.org/opinion/4118993.html. HNR Hotel News. Retrieved from https://www.hotelnewsresource.com/article129021.html. Travel Trade Today. Retrieved from https://traveltrade.today/hotel/hotel-technology/news/digital-transformation-a-competitive-edge-in-tourism-hospitality-by-meng-mei-maggie-chen-alessandro-inversini-and-amelie-keller/.
Pinguely, N. (2023). La Suisse romande va manquer de main-d'oeuvre [about the Quantitas Institute]. 24 Heures.
Petit, R. (2023). Unveiling the World of Home Cooking: Trends, Techniques & Benefits. EHL Insights. Retrieved from https://hospitalityinsights.ehl.edu/home-cooking-trends-techniques-benefits. Hospitality Net. Retrieved from https://www.hospitalitynet.org/opinion/4119067.html.
Poretti, C. (2023). Entreprises familiales éponymes et gestion du bénéfice comptable. AllNews. Retrieved from https://www.allnews.ch/content/points-de-vue/entreprises-familiales-%C3%A9ponymes-et-gestion-du-b%C3%A9n%C3%A9fice-comptable.
Poretti, C., Jérôme, T., & Brousseau, C. (2023). How carrying the founder’s name disciplines Swiss family firms. EHL Insights. Retrieved from https://hospitalityinsights.ehl.edu/founders-name-disciplines-swiss-family-firms. Hospitality Net. Retrieved from https://www.hospitalitynet.org/opinion/4119192.html.
Raub, S. (2023). Labor shortage in the cruise industry - How to attract the millennials. EHL Insights. Retrieved from https://hospitalityinsights.ehl.edu/labor-shortage-cruise-industry-work-values. Hospitality Net. Retrieved from https://www.hospitalitynet.org/opinion/4119285.html.
Lim, X. (Eileen), Ching, T.Y. (Kelly). & Petit, R. (2023).Student experience: From the classroom to regenerative hospitality. EHL Insights. Retrieved from https://hospitalityinsights.ehl.edu/student-experience-classroom-regenerative-hospitality.
Hinrichs, N. Provided a speech to PostNetz about Customer Centricity in the context of their Kadertag, November 7.