By Melanie Nayer: Food & Wine recently named their top hotels for food lovers, which range in concept from celebrity chefs to fancy vending machines. I've added a few of my favorite hotels for food to their list. Whether you're into private picnics, extraordinary room service or feasts fit for a king, these hotels are sure to fit any palette.

By Alan Campbell: The end of the year is upon us and it seems that just yesterday we were all scrambling to figure out what we could do to save our respective business from going under. There is still fallout to this day of the last two and half years of bad business, as well as bad business decisions.  What are we as business partners going to do to fix these problems?

The online booking space is changing fast and a handful of powerful OTAs now dominate the market. Where does this leave hoteliers?

By Guestcentric:  Imagine for a second that someone is trying to make a reservation for that same evening, but has already left the house so all they can use are mobile devices. Will your hotel’s website be able to let that person make a reservation from their smartphone? What if it was a tablet instead?

By Bryan K. Williams: As we begin 2013, I’ve decided to put together a compilation of my articles about the 5-Star service experience. Hopefully, they will help to re-ignite your commitment to provide consistently engaging service. Wishing you and your team continued success in 2013!

By Lily Lin: In business, any top sales executive or contract negotiator could testify on the importance of understanding their clients’ or opponents’ paralanguage. After all, hotel business is people business. People communicate – verbally and nonverbally. It is only natural that hotel staff should acquire a good understanding of nonverbal communication and be able to identify their guests’ emotional state as well as their likes and dislikes.

By Andrea: The New Year is upon us and many of us will be making yet another load of New Year's resolutions, having still not learned by our previous failure to keep them (for example for me: must not drink so much, must actually go to the gym instead of just paying for it, etc….).In a spirit of helpfulness then let me suggest some resolutions for hotel owners and managers, at the risk that some of them may merely reflect my own quirks and foibles.

By Jeff Weinstein: Marketing communications firm JWT has released its Things To Watch in 2013 Food & Beverage Report. This is part of its eighth annual forecast of key trends that will drive or significantly impact consumer mindset and behaviour in the year to come.

By Molly Hannon: Berlin now has 13 restaurants with Michelin stars, the most of any city in Germany. The stars, many bestowed in the last few years, are a signal that the country’s culinary landscape has shifted from Munich and Hamburg.