Check out ten men and women who are serious players on the hotel scene right now – and just how fat their wallets are.

By Patrick Landman: A new year and many changes are on the horizon that are impacting heavily your hotels pricing and distribution strategies. It looks like 2013 will be quite an interesting year from a revenue management perspective. We have put a list of some important focus points on paper to get you started. Here our hotel revenue management tips for 2013.

Global Staff Movements for January 2013 provided by Spectrum International.

By Alan Campbell: What is really great about all this social media technology is that it is virtually free to any organization that wants to use it. I suspect strongly, however, that most service organizations are too set in their ways to investigate and exploit this new technology; after all, they have, and pay for, a website already and, seemingly, cannot see how social media can help their business.

Increasing numbers of Western chefs are looking to Asia to offset the dreary economies of the US and Europe, but the recipe for Eastern success depends on more than simply exporting expertise.

By Bruna Martinuzzi: How successful we are at selling ourselves, our products and our services depends on our ability to stand up and be heard. What often prevents us from telling our story successfully is not our inability to articulate what we do, or how strongly we believe in the value of what we offer. Instead, it is simply the fear of speaking in front of an audience. Being nervous while presenting can put a dint in your credibility and have an adverse effect on achieving your business goals.

By Hugo Martin: For the ninth consecutive year, Moscow hotels ranked as the most expensive in the world for business travelers, followed by Lagos, Nigeria, and New York City.

By Kerri Fivecoat-Campbell: Some hotels offer fitness services, including personal trainers; some hotels in wine country offer wine making classes and grape stomping events; and some even offer cooking classes. And of course, there are all of those services and tours a concierge can arrange. But as hotels compete for your business, some are offering quite unique and surprising services.

By Bryan K. Williams: At the end of the day, service is really about making someone feel cared for. That’s it. We can talk about steps of service, touchpoints,and exceeding expectations until we are exhausted, but if your customers don’t feel like you genuinely care about them (or their issue), then true service really has not taken place. To make that point clearer, I propose that for service to be special, it must be three things – read on to find out what you need.

By Bob Taylor: Let’s step back for a moment and consider your “internal customers” and the services you provide them. If given the choice and options, would your internal customers continue to use your services? Or would they buy elsewhere? Consider a related question: All other things being equal, how is your team’s “brand” viewed in the eyes of your internal customers?