By Dr. Gabor Forgacs: Hoteliers make tactical room-rate adjustments on a daily basis. They're driven by the need for higher occupancy, increased cash-flow, and, in some cases, they want to prove to their owners that they're working hard to be profitable. But, they also need to be sure strategic decisions are in line with their hotel's objectives. And, at the end of the day, they need to ask themselves whether they truly want to compete on room rates at all.

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 Bruce Schoenfeld: As big a fan as I am of today's business hotels–and I've said repeatedly in this space that they're the best part of traveling for work–I'm reminded almost every week that there is room for improvement. Drawing on conversations with other road regulars and on my own experience, I've compiled a list of hotel gripes. All are easy enough to fix with minimal investment, training or policy changes.

By CareerBuilder: If you could have one perk – any perk – in your workplace, what would it be? If you had the choice, would you rather have a bigger title or a bigger office? If you were thinking about leaving your company, what would make you stay? A new CareerBuilder survey explores which job factors are most important to today’s workers. More than 3,900 full-time workers nationwide participated in the survey conducted online by Harris Interactive© from November 1 to November 30, 2012.