Before an accident happens, here is a series of questions that every manager should ask themselves regarding contingency planning for themselves, their families and their businesses.
How to create an integrated revenue generation team
Hotels should have a single-minded revenue generation team consisting of RM, S&M and CRM specialists working together to acquire, engage, and retain guests; optimize performance; and increase revenues – especially direct bookings.
Is it a trend or is it a fad?
Different markets have different trends, so it isn’t a “one trend fits all” approach, but the first thing to think through is, who is your target audience?
Ensuring the sustainability of sustainable tourism
Too often, sustainability is viewed as just one silo of business development, while the truth is that, in isolation, any measures geared towards sustainability are doomed.
How halal tourism is reshaping the global tourism industry
ÔHalalÕ tourism is clearly a growing market segment, with Muslim tourists seeking destinations which meet their needs, in terms of diet, dress or rituals.
Acknowledging Ian Whyte
The legacy of Dr Ian Whyte will be forever woven into the culture of the International College of Hotel Management (ICHM), in particular through the catchphrase: network, network, network! @ICHMAustralia
Discounting is for dummies Ð Part one
Remember, occupancy isnÕt what keeps the lights on and bank accounts full; ADR and RevPAR do.
Hospitality’s mental health struggle
The hospitality industry tends to attract deeply creative types. The work is arduous and does not always allow for a healthy balance in life.Ê Along with musicians, artists and writers, chefs appear to be a particularly vulnerable group.
How to streamline operations in your hotel laundry
The hotel laundry room is a great asset for servicing a large number of guestrooms in short time, indispensable for controlling your inventory of linens and terry. Here is how to streamline its operations.
What makes a hospitality professional?
In the hospitality industry we have a tendency to recognise professionalism by the behaviour they show in dealing with their colleagues, in dealing with their customers and guests, and their general behaviour and presence, not by looking for membership or qualifications or a plaque on the wall.
