38). In response to precedent-setting losses in 1995, the hotel industry has been "looking for innovative food and beverage concepts intended to first and foremost make the hotel a center community," the American Hotel and Motel Association. Hotel service reports, including food service, which must be sufficiently compelling to keep hotel guests in-house while remaining sufficiently innovative to keep them from walking out the door (Lee, 1998). This point is echoed by Meryment (2006) who reports of Australia hoteliers: "There was a time, not long ago, when to eat in a hotel restaurant was akin to suffering a social death. Nobody, but nobody, would choose to dine in the boring dining room of some faded brand-name hotel. All the best eating places were in trendy hot spots away from the locations of big hotels. Then hoteliers began realising they had been left behind in the gourmet stakes and started doing something about it.... The trend has finally caught on here and now Australian hotels are locked in a race to see who can offer the most sumptuous dining room, best chefs and most innovative menus. For travellers, it means luxe nights of dining, without venturing much further than the elevator" (pp. 2-3).
Capabilities and resources. The hotel is completely funding the refurbishment outright.
References
Daylesford. (2004). The Age Co. [Online]. Available: http://www.theage.com.au/news/Victoria/Daylesford/2005/02/17/1108500206394.html.
Johnson, E. (2006, September 15). Restaurants: Not Hollywood - but cuisine shouts class. Daily Post, 20.
Kane, J.J., & Personick, M.E. (1993). Profiles in safety and health: Hotels and motels. Monthly Labor Review, 116(7), 36.
Lee, D.T. (1998). Young, but seasoned hotel chefs. American Visions, 13(6), 38.
Meryment, E. (2006, August 18). Blings the thing. The Australian. [Online]. Available: http://www.theaustralian.news.com.au/story/0,20867,20,00.html.
McDowell, B. (2000). Ethics and excuses: The crisis in professional responsibility. Westport, CT: Quorum Books.
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