Streamlining the Front of House with more Technology.
For many hospitality operators being present on the web and installing computers front of house has been a big hurdle, for others it was just another step in using technology to streamline operations |
SpotLight: End of year Round-up.
As we take a quick look back over 2006 - we can see the impact of the many changes and developments that have happened within the global hospitality industry this year |
Deck the halls with bells and holly - it is the season.
The busy season of festive visitors, Christmas parties and end of year business conferences is upon us |
We have ways to make you talk.....
But in hospitality - do we have ways to make you listen ? Is it: "Nobody ever tells me anything around here"? or "I never listen"? According to communication specialists, listening is noted to be one of the most powerful... |
Cruising into popularity.
Cruise ship holidays were once only financially available to the wealthy - were one of the few types of holiday options for the retired and an ideal first pick for the newly-weds |
Retaining staff.
Today, retaining a good team of employees is a top priority in all types of food service operations |
Facing the Front.
Qualities of front office staff have long been described as polite - friendly - responsive - prompt and staff with tidy appearance |
Born to learn to lead.
Contrary to past ideas relating to leadership, contemporary thinking is more common than not along the lines that there is no such thing as a Born Leader |
Uniforms to enhance.
There's increasing awareness about the need for a trendy and yet comfortable uniform for staff in hotels and restaurants these days |
Managing the Event.
Event Management is becoming the hot new job in many sectors of hospitality |
India on the rise.
India comes under the spotlight as it is a hospitality market of great appeal and notable growth |
BBQ beyond the basics.
Enhancing seasonal cooking or looking to increase the light meals range available beside the pool - hoteliers and restaurateurs are rediscovering and re-inventing the simple BBQ |
Heightened Floor design, Customization and New Equipment.
An interview with Embassy Suites Hotel When assessing which area of any hospitality operation can be improved, guest satisfaction, customer feedback and service usage are primary motivators and indicators |
Tapping into the New Romantic Market.
When a hospitality establishment or restaurant puts out a sales message Romantic - it installs an expectation in the guest |
SpotLight: The Kitchen and Service Divide.
Whilst the kitchen and service team are united by food and drink and work under the umbrella of the F& B department, there are times when they are defiantly at odds |
SpotLight: The Breakfast Shift.
Whilst breakfast is still included, there has been a shift in the early morning rituals and service style |
SpotLight: Exclusively Private - the height of escapism.
With more money to spend on leisure, more globe trotting to be done and a greater desire to find a private location, more hotel guests are seeking to escape to locations further a field |
SpotLight: The New Trainee - work in rapid progress
Which is better - to train from scratch or to retrain anew? Starting with a blank canvas rather than painting over an incomplete picture appeals to many but lets face it, it is rarely available |
It's all about the Bathroom - Big tubs are the new trend.
The style, the cleanliness and the position of the en-suite has become increasingly important as of late - When asked in a recent survey, guests have indicated that their biggest housekeeping concern is the cleanliness of the bath tub and ... |
SpotLight: Swiss Hotel Management Schools - Keeping pace with the growing hospitality industry...
According to the World Tourism Organization one new hospitality post is created every minute - qualified supervisory and management personnel with a willingness to gain international experience will literally be global stars |
SpotLight: Environmentally sympathetic.
As the line of sand around the world gets thinner and recreational development grows in demand each year, hoteliers are bidding to create the new exclusive haven for guests |
SpotLight: Cocktails of Origin.
I had to wonder how many applications were received in response a recent job offer advertising a salary of 100 000$US per year to work as a cocktail consultant |
SpotLight: A question of export quality.
The Global Wine cellar offers a satisfying worldwide taste of vintages; the new and the old, expensive and very reasonably priced, bought by the dozen or a rarity |
SpotLight: Are women aiming for the top?
Whilst a large percentage of employees working in hospitality - few hold executive positions |
SpotLight: How healthy is your Menu?
When deciding what to introduce to this seasons menu, is it hard to neglect the rising numbers of nutritionally savvy customers? The current new wave of healthy eating, means customers are weighing up where to eat, what to eat and how much ... |
SpotLight: Intranet in Hospitality – The Benefits of an Efficient Internal Communication System
The technology age has provided the means for sharing knowledge and providing regular up-to-date information ‘in-house’ |
SpotLight: Retreat into Spa Culture - An interview at "The Dome".
The general clutter of today's world is creating a need for simplicity and peace of mind |
SpotLight: Sofitel's European Flare.
An interview with General Manager Mr Neil Scanlan of the Sofitel Brisbane on taking over a great new location |
SpotLight: Singapore, a country with an identity and reputation of embracing multi-cuisine.
The Singapore food culture by reputation demands diversification, local cuisine is much more than the well known prawn soup or savoury crab and pork roles |
SpotLight: Trendy Coffee to Go?
Thanks to today's huge coffee culture, more people are caffeinated throughout the day than ever before |
SpotLight: Elearning, the latest tool for professional and executive development.
In our international Hospitality community there is a keenness to continuously learn and develop key business skills |
SpotLight on New Zealand's harvest basket of quality produce.
The land of the long white cloud, has been known for many years for it’s lamb |
SpotLight: Listening to Feedback - Staff and Guest Questionnaires.
As the hospitality industry moves toward achieving higher standards than ever, the measuring and defining of best known practices is becoming essential |
SpotLight: The various paths to becoming a GM - the changes in vocational hospitality training.
The career path to the top to be a General Manager has diversified in line with the overall expansion and developments within the hotel and restaurant industry |
SpotLight: Wine, Beer, Bars and Pubs - The European Alcoholic Beverage Culture.
Whilst the increase in the international trade of wine and wine culture is reducing the Great North / South European in availability of variety of beverages, many a tradition surrounding the consumption of alcohol still remains |
SpotLight Interview: Hospitality as a Career.
An Interview with a Hilton General Manager - Michael Bourne |
SpotLight: Raising the Profile of the Housekeeper.
In a typical hotel, the housekeepers are considered the invisible workers, often un-noticed unless there is a problem or complaint |
SpotLight: Is the Boutique Concept under Threat of Dilution?
Classic and timelessly chic, Boutique hotels typically offer luxurious indulgence |
SpotLight: A Snapshot of the Australian Hospitality Industry Today.
The healthy tourism and hospitality industry in Australia is attracting many business people willing to sell up overseas and set up here |
SpotLight: Re-defining the Profession of Service.
Often under-valued and under-rated as a profession - the position of Waiter or Waitress continues to attract more casual staff, according to the US Bureau of Stats, than any other occupation |
