{"version":"1.0","provider_name":"HSMAI Latam","provider_url":"https:\/\/hsmailatam.org\/en","author_name":"Ana Kelly","author_url":"https:\/\/hsmailatam.org\/en\/author\/ana-kelly\/","title":"Microsegmentaci\u00f3n, la clave de la personalizaci\u00f3n en hopitalidad","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"ShRLfz8O7u\"><a href=\"https:\/\/hsmailatam.org\/en\/microsegmentacion-la-clave-de-la-personalizacion-en-hospitalidad\/\">Microsegmentation, the key to personalization in hospitality<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/hsmailatam.org\/en\/microsegmentacion-la-clave-de-la-personalizacion-en-hospitalidad\/embed\/#?secret=ShRLfz8O7u\" width=\"600\" height=\"338\" title=\"\u201cMicrosegmentation, the key to personalization in hospitality\u201d \u2014 HSMAI Latam\" data-secret=\"ShRLfz8O7u\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/hsmailatam.org\/wp-includes\/js\/wp-embed.min.js\n<\/script>","thumbnail_url":"https:\/\/hsmailatam.org\/wp-content\/uploads\/2024\/04\/artigo-15.png","thumbnail_width":722,"thumbnail_height":378,"description":"En la industria hotelera entender al hu\u00e9sped es fundamental. La segmentaci\u00f3n del mercado es una de las formas m\u00e1s efectivas de lograr este conocimiento. La segmentaci\u00f3n del mercado es un proceso estrat\u00e9gico que divide una amplia base de clientes en subconjuntos de consumidores con necesidades, intereses y prioridades comunes. Sin embargo, una segmentaci\u00f3n amplia a menudo se queda corta en el panorama din\u00e1mico y competitivo actual. Para satisfacer verdaderamente las necesidades de cada hu\u00e9sped, es necesario profundizar en el campo de la segmentaci\u00f3n de micromercados, afirma un estudio de Demand Calendar sobre el tema."}