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  Hospitality Industry News - Features

Wednesday August 20th, 2008 
 Next :: Most Read Page 1 of 5  
LRA Worldwide 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...
 
Dunbar Associates 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...
 
HTrends 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...
 
Hospitality Performance 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...
 
Doug Kennedy 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...
 
HTrends 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...
 
Steven Ferry 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...
 
Profitable Hospitality 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...
 
Dunbar Associates 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...
 
HTrends 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...
 
HTrends 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...
 
CEO Strategist 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...
 
Fields & Company 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...
 
HTrends 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...
 
Profitable Hospitality 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...
 
Carol Verret The Challenges and Opportunities for Independent and Boutique Hotels in a Di...
Independent and boutique properties have a several advantages over their branded counterparts. The first is the trend in experience trav...
2008-08-05   Features  more...
 
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