Whether it is forgetful or flagrant, guests tend to steal from hotels, but they also leave behind some pretty strange stuff too.

Hotel values are expected to continue to increase as the lending environment becomes more favourable and the economic recovery improves demand.

By Fran Hughes: Can you honestly say that you know what impact your hotel has on the environment? If a customer asked this question, what would be your reply? Find out about the Hotel Carbon Measurement Initiative.

Global public health organization NSF International has launched a new program that provides hotels a credible means to demonstrate the safety of its food and water to travellers, agencies and hotel rating websites.

By Brett Patten: What is your true competitive advantage to your customers that can't be easily procured, duplicated, or exceeded by your competitors? You'll need to consider what's important to your customers when it comes to the non-tangible aspects of your business and invest in developing those areas.

By Robert Braun: Know that there is plenty of wiggle room to get some important concessions if you know what to go for and don't waste your effort where it won't do any good.

By Andreas Augustin/famoushotels.org: Long before in-room iPads or even telephones were the norm, the Herzog Teleseme was used for in-room guest to staff communication.

Guests at the MGM Grand in Las Vegas are responding to a range of services aimed at staying healthy while traveling in the gambling capital.

By Tim O'Brien Conference hears 3,000 jobs are available at entry level in the hospitality sector in Ireland.

Leonardo: Hotels don’t necessarily need to produce a sea of content in order to have plenty of fresh, interesting media – you can take advantage of the internet and social media by crowdsourcing content from guests.