“I am as old,” he likes to say, “as Mickey Mouse.” And, we are to understand, just as famous.
Why it pays to belong – why there’s never been a better time to join an association
For most independent hoteliers, the decision to join an association such as Leading, Preferred, Small Luxury or Relais & Chateaux is a critical and complex decision.
How to control your food stocks – and the cost of not
Is enough attention paid to controlling the cost of providing this food? Peter Nannestad looks at two of the most effective cost reduction vehicles.
Understanding the Millennial approach to hotel selection
It is important to make sure we’re prepared for when the bulk of millennials reach the age where they are traveling regularly for business and leisure.
Successful hotel CEOs: what it takes; what they face
The median shelf-life of a hotel CEO today is seven and a half years. Here is a closer look at the competancy profiles most of them share and the issues they are dealing with in 2016.
Industry Icons: John Issa
With a career that spans more than five decades, Mr. Issa is recognized as the “Father of the All-Inclusive Industry”.
Why you may need to change your “competitive set” now
Spurred on by the many changes in the hotel brands, STR announced that, effective January 1, 2017, it will impose a new set of guidelines for determining eligibility of competitive sets.
Effective mentoring programmes critical to hotel employees
According to researchers at The Hong Kong Polytechnic University, high quality mentoring, may be an “effective human resource strategy” for tackling various job-related issues in the hotel sector.
Hotel management agreements: Why block the owner’s sale to manager’s competitor?
The relationship between an owner and a manager is an intimate one, where a significant quantity of confidential information passes between the parties on an ongoing basis.
How to get the best deal on hotel insurance
While insurance is a complex topic with many intricate layers, the answer to this specific question is fairly simple – control the process.
