If you think being the General Manager of a hotel on land is challenging, imagine being a GM on a cruise ship where you are “on duty” almost 24/7, where your crew of thousands to take care of hundreds, sometimes over a thousand guests, is composed of mostly young people from all over the world---who also work long hours. Not only that but your front-line staff speaks several different (non-English) languages and worships in a handful of faiths! And on top of all that, your guest population is very demanding and highly discriminating. Learn how these hotel managers engage their employees on many levels and in many ways. READ MORE

Issues relating to discounting and value are brought to the fore by the sudden popularity of "social coupons," which are activated when a group of people accept a particular promotion. The social coupons typically involve a steep discount, which challenges businesses to create promotions that do not lose money. Although studies have found that the social coupons do bring in additional business, they also raise the specter of cannibalizing existing sales. Instead of deep discounts, hospitality operators might better find ways to add value to existing services, especially since research has shown that the amount of the discount is less important than the fact that the business is offering a "deal." READ MORE

The thing that has changed most in the hotel business over the past decade is the amazing proliferation of product choices in virtually every segment imaginable - from design of the public spaces into "community" areas to the services available from the concierge. In this article, you'll read about how identifying your property's top attribute will help you set your hotel apart from its competition. READ MORE

Since the launch of S&H Green Stamps in the 1930's, loyalty marketing has blossomed into a $4 billion industry. And while the traditional collect now/redeem later points scheme had proven effective for years, social media and new technologies have made it well within the capability of marketers to use data intelligently to build strong customers relationships and gain a long-term sustainable advantage. READ MORE

Food professionals are known to be creative and innovative and have incorporated the latest food trends into their menus. Trends change similar to fashion and sometimes after a short period of time, a probably much longer lasting movement can be seen making its way into menus and contemporary food offerings of all kinds and levels: the interaction between food, nutrition and health. READ MORE