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Newsletters

Hotel Industry News - Features

Thursday August 21st, 2008

Next :: Most Read

Page 1 of 16

	Finally, A Destination Development Plan Which Delivers On The Promise - The O...
	Slap some ideas on the wall, vote for those which slide the slowest, invest tightly budgeted dollars for ephemeral marketing, get the slo...


	2008-08-21	Features	more...

	Consistency - the Key to Success - By Rob Rush
	OK, let's get down to the bottom of this. Please stand up and raise your hand if you've been 'WOW-ed' lately. At the supermarket, dry cle...


	2008-08-20	Features	more...

	Food & Beverage - Eliminate Chronic Waste - By Joe Dunbar
	Years back, one of my clients had a policy of brewing coffee fresh every 20 minutes. This simple policy caused an extremely high level of...


	2008-08-18	Features	more...

	Lessons from the Field - Ways to Identify and Build Repeat Guests - By John H...
	There are only two ways to get a new customer: 1. solicit a new customer any way you can. 2. Take good care of your present customers, so...


	2008-08-18	Features	more...

	Is This The Summer Of Our Hospitality Discontent? - By J. Ragsdale Hendrie
	It has been tough, folks, and we do not need to beat the drums about the obvious, particularly in the United States. But, there are alwa...


	2008-08-15	Features	more...

	Profit Optimization Is Everyone's Job - By Doug Kennedy
	Regardless of whether RevPAR and bottom-line profits are trending upwards or downwards in your hotel's market, there's no better time tha...


	2008-08-14	Features	more...

	The End Of The Ugly American Business Person - By Fernando A. Pargas Professo...
	No wonder, that as American managers we have a hard time succeeding overseas, when we fail to understand our employees' cultural differen...


	2008-08-13	Features	more...

	Hotel Butlers-Lynch or Lynchpin? - By Steven Ferry
	Butlers were first introduced to hotels with great success to the bottom line and guest satisfaction in the 1980s. The last few years hav...


	2008-08-13	Features	more...

	Food & Beverage - Back to Basics: 4 Simple Sales & Cost Improvements - By Ken...
	When you're a tourist, you see the industry with different eyes: all the strengths and weaknesses.


	2008-08-13	Features	more...

	Food & Beverage - Food Cost and Break Even Point - By Joe Dunbar
	In speaking with many local operators (completely unscientific sample), the consensus estimate is a 12% drop in revenue (year over year)....


	2008-08-12	Features	more...

	Anatomy of an Internet-Savvy Hotel Manager - By Neil Salerno
	It's 1:20 am and the hotel manager is reviewing last month's profit & loss statement, room revenue is below planned budget and expenses w...


	2008-08-11	Features	more...

	Keeping Positive: New Generation of Hospitality Sales Professionals Lesson #1...
	It's got to be depressing for anyone having to go to work these days what with all of the bad news out there - soaring fuel costs causing...


	2008-08-11	Features	more...

	The Power of Thought - By Dr. Rick Johnson
	You are today what you thought about yesterday. Chances are you will be tomorrow what you think about today. That is why it is so importa...


	2008-08-07	Features	more...

	Is Your Hotel Ready for the Downturn - By Brenda Fields
	Key markets, world wide have experience unprecedented occupancies, average rates, and RevPAR for over a decade. New York City and London ...


	2008-08-06	Features	more...

	Principles for success as a manager - Part Five - Maintaining relationships t...
	In the hospitality and travel industry of today, we do not and cannot conduct business in the same way as our parents and grandparents di...


	2008-08-06	Features	more...

	Staff Drug & Alcohol Problems: How to Act, Not Hide - By Ken Burgin
	Can't we just wait for the problem to go away?


	2008-08-05	Features	more...

Page 1 of 16 :: Most Read :: Next


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