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Luxury without guilt: service innovation in the all-inclusive hotel industry


  • Thierry Rayna


  • Ludmila Striukova



With more than 500 all-inclusive resorts around the world, competition in this sector is intense and resorts are constantly trying to gain a sustainable competitive advantage through innovation. The main aim of this article is to investigate the issue of non-technological innovation in the holiday resort industry, in general, and, in particular, how such innovation has enabled the success of ultra all-inclusive concept. The article is based on the case of the Excellence group, analysing the factors behind the success of their business model and its sustainability. Copyright Springer-Verlag 2009

Suggested Citation

  • Thierry Rayna & Ludmila Striukova, 2009. "Luxury without guilt: service innovation in the all-inclusive hotel industry," Service Business, Springer;Pan-Pacific Business Association, vol. 3(4), pages 359-372, December.
  • Handle: RePEc:spr:svcbiz:v:3:y:2009:i:4:p:359-372
    DOI: 10.1007/s11628-009-0072-8

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    References listed on IDEAS

    1. Gallouj, Faiz & Weinstein, Olivier, 1997. "Innovation in services," Research Policy, Elsevier, vol. 26(4-5), pages 537-556, December.
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    Cited by:

    1. Sang-Man Kim & Arben Asllani, 2013. "Using simulation to establish appropriate vaccination rates and copayment policies from a cost perspective," Service Business, Springer;Pan-Pacific Business Association, vol. 7(3), pages 437-457, September.
    2. Maria-Eugenia Ruiz-Molina & Irene Gil-Saura & Beatriz Moliner-Velázquez, 2011. "Does technology make a difference? Evidence from Spanish hotels," Service Business, Springer;Pan-Pacific Business Association, vol. 5(1), pages 1-12, March.
    3. Ta-Wei Tang & Michael Wang & Ya-Yun Tang, 2015. "Developing service innovation capability in the hotel industry," Service Business, Springer;Pan-Pacific Business Association, vol. 9(1), pages 97-113, March.


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