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    <title>Hoeven, W.H.M. van der</title>
    <link>http://repub.eur.nl/res/aut/10697/</link>
    <description>List of Publications</description>
    <language>en</language>
    <image>
      <url>http://repub.eur.nl/static-eur/img/logo.png</url>
      <title>RePub, Erasmus University Rotterdam</title>
      <link>http://repub.eur.nl</link>
    </image>
    <item>
      <title>Manufacturing margins: Differences between small and large firms (Article)</title>
      <link>http://repub.eur.nl/res/pub/9591/</link>
      <pubDate>1989-01-01T00:00:00Z</pubDate>
      <description>The influence of labour costs, concentration, capacity utilization, exports and firm size on manufacturing profit margin is studied with a discrimination between small and large firms.</description>
    </item> <item>
      <title>Pricing in the hotel and catering sector (Article)</title>
      <link>http://repub.eur.nl/res/pub/9585/</link>
      <pubDate>1987-06-01T00:00:00Z</pubDate>
      <description>A model explaining gross margins in the hotel and catering sector is developed. A cost-mark-up model for the retail sector is used as a starting point. Although we have to reject the hypothesis of mark-up pricing in the hotel and catering sector, the model proves a useful instrument to discriminate between such influences as sales composition, costs and their various components, scale and demand conditions on price setting. Our empirical evidence stems from the Dutch hotel and catering sector (1977 through 1981).</description>
    </item> <item>
      <title>Labour productivity in the hotel business (Article)</title>
      <link>http://repub.eur.nl/res/pub/9268/</link>
      <pubDate>1984-01-01T00:00:00Z</pubDate>
      <description>This article studies differences in labour productivity in the
hotel business. Cross section data consisting of one German
and two Dutch samples are used. Explanatory variables are:
scale, proportion of restaurant sales relative to accommodation
sales, wage rate, location and price. This analysis is part of a
larger fundamental quantitative study of the explanation of
productivity differences in the hospitality business.</description>
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