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AUGUSTGuest Service: A Culture of YES |
Thursday August 22, 2013 |
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The Integrated Use of Technology in Food & Beverage
By Cornelius Gallagher, Associate Vice President, Food & Beverage Operations, Celebrity Cruises
In a day and age when technology in our daily lives has become more of an expectation than a luxury, how we incorporate technology in the Food and Beverage guest experience onboard our ships at Celebrity Cruises has become increasingly important and a true focus for us. Our goal is to use technology in a way that will truly enhance the experience onboard for all guests. Richard Fain (Chairman of Royal Caribbean LTD) and Lisa Lutoff Perlo (President/ CEO – Celebrity Cruises) have been the driving forces behind this effort, not only in the food and beverage department, but our entire company.
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TRENDING THIS WEEK |
Auditing the Auditors: The Art of Finding the Pulse
By Steven Ferry, Chairman, International Institute of Modern Butlers
Services that fail to change with the times, fall out of use: Robust, third-party QA programs are, surprisingly, one such otherwise valuable service that we may see disappearing as social media are increasingly used by guests and management alike, to determine the state of affairs and rankings of hotels and resorts. The replacement of professionals by amateurs, who are armed with a little knowledge and the full confidence of their own particular experience, is not necessarily an improvement; but it is certainly a reality. Part II of the three-part series on Quality Assurance looks at the pros and cons of each, and the best way to retain the professionalism of QA audits.
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DAILY HEADLINES - Thursday Aug 22, 2013 |
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Hotel Newswire Top Pick
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Innovations in Hotel Room Service
By Emily Williams-Knight, President, Kendall College
Could 2013 be the farewell year to hotel room service? While the service may have been more glorified in generations past, hotels are now left considering their options: do they keep the service afloat and relevant for their customers or do they make they cut? The vice president of food and beverage for Omni Hotels & Resorts says that instead of doing away with the hotel service, it makes more sense to try and do it better.
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More from our online Library Archives... |
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May 2019: |
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Eco-Friendly Practices: Corporate Social Responsibility |
The hotel industry has
undertaken a long-term effort to build more responsible and socially conscious
businesses. What began with small efforts to reduce waste - such as paperless
checkouts and refillable soap dispensers - has evolved into an international
movement toward implementing sustainable development practices. In addition to
establishing themselves as good corporate citizens, adopting eco-friendly
practices is sound business for hotels. According to a recent report from
Deloitte, 95% of business travelers believe the hotel industry should be
undertaking “green” initiatives, and Millennials are twice as likely to support
brands with strong management of environmental and social issues. Given these
conclusions, hotels are continuing to innovate in the areas of environmental
sustainability. For example, one leading hotel chain has designed special
elevators that collect kinetic energy from the moving lift and in the process,
they have reduced their energy consumption by 50% over conventional elevators. Also, they
installed an advanced air conditioning system which employs a magnetic
mechanical system that makes them more energy efficient. Other hotels are
installing Intelligent Building Systems which monitor and control temperatures
in rooms, common areas and swimming pools, as well as ventilation and cold
water systems. Some hotels are installing Electric Vehicle charging stations,
planting rooftop gardens, implementing stringent recycling programs, and
insisting on the use of biodegradable materials. Another trend is the creation
of Green Teams within a hotel's operation that are tasked to implement
earth-friendly practices and manage budgets for green projects. Some hotels
have even gone so far as to curtail or eliminate room service, believing that
keeping the kitchen open 24/7 isn't terribly sustainable. The May issue of the
Hotel Business Review will document what some hotels are doing to integrate
sustainable practices into their operations and how they are benefiting from
them.
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