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A priority of hotels worldwide is, quite naturally, attracting and catering to the needs of guests. Seldom do hotels invest heavily in strategies to cater to non-guests. However, according to Dr Sung Gyun Mun, Dr Linda Woo of the School of Hotel and Tourism Management (SHTM) at The Hong Kong Polytechnic University and a co-author, hotels’ food and beverage (F&B) departments can bring in big money by attracting customers from local communities – not just tourists. With important implications for businesses in the post-COVID-19 era of tourism recovery, the authors suggest that hotels may be able to use their F&B offerings to reach new customers and create competitive advantages.

Hong kongEunhye oliviaGyun munPolyu school of hotelQs world university rankingsSchool of hotelHong kong polytechnic universityService hotelsUniversity rankingInternational journal of hospitality managementTourism managementSung gyunStrategic target customersBeverage offeringsFull service hotelsInternational journal