Global Staff Movements for July 2013 provided by Spectrum International.
The Shame of Some Hoteliers
By feature writer Alan Campbell: It always seems that when a disaster strikes, it is when we see how we really are. Instead of helping our fellow men, we fleece them for all that they may be worth. Sounds bad does it not? Why do stores, and hotels gouge people in their hour of most need? It only accomplishes one thing, it will annihilate customers from ever buying, or staying at your property or chain, for that matter.
Ten Reasons Why Humor Is a Key To Success at Work
By Jacquelyn Smith: Tasteful humor is a key to success at work, but there’s a good chance your co-workers aren’t cracking jokes or packaging information with wit on a regular basis–and your workplace could probably stand to have a little more fun.
It’s the Hotel Review Website that Millions Use – But Can You Trust It?
By Mark Palmer: By sharing all your experiences, you’re helping other travellers make better choices and plan their dream trips. That’s what you are told before posting a review of a hotel or restaurant on the website TripAdvisor. But better choices and dream trips don’t always come into it.
Intelligent Upselling In the Hospitality Business
By feature writer Mike Waite: Intelligent upselling starts with the guest. What do they like? What did they do last time? How did they rate the experience? Generic offers that miss the mark are easy to dismiss. But targeted offers based on guest preferences are much more likely to succeed. So while the business traveler may not go for the spa treatment, or the romance package, they might appreciate extra bandwidth. Or a room upgrade that includes a separate work/meeting area.
How to Deal With Procrastinators
By feature writer Sara Collins: Procrastinators come in many different forms, but all share one common trait — they’re very frustrating to manage. Fotolia_2530689_S1Whether the source of procrastination is poor time management skills, a lack of confidence, perfectionism, a crippling fear of failure, or simple laziness, these people require extra attention to get the job done. As a manager, you’re tasked with working to discover the reason your employee procrastinates, and finding an effective solution to get them to complete their work in a timely manner.
Europe’s Best Hidden Eats
By Anne Banas: From local holes-in-the-wall to trendy clandestine establishments, travelers to Europe have plenty of ways to veer off the tired tourist track when they dine. At these hidden spots, whether a secret late-night bakery in Lisbon or a dynamic pop-up in London, diners can immerse themselves in the local culture and be in the know despite being far from home.
Don’t Underestimate Market Research When Starting a New Hotel
By feature writer Patrick Landman: Having opened various hotels we have noticed that many entrepreneurs make decisions based on assumptions when it comes to their new hotel concept. This could be very dangerous as any unforeseen change you might have to implement at a later stage due to a false assumption could bring with it additional costs that will have a negative impact on your bottom line.
In Vino Veritas Part II
By feature writer Larry Mogelonsky, MBA, P. Eng: The previous ‘Wine 101’ article covered some of the basics. This article, however, is dedicated to those outlets that a few categories higher in their presentation of wine as an important component of their F&B mix.
Feedback: The Good, The Bad, The Delivery
By feature writer Alan Fairweather: How do you feel about feedback? Do you receive it from your manager? Do you give feedback to your staff, or your colleagues? We all feel different about feedback, because we are all different. Some people love it, others are okay with it, and others just hate it.
