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| SpotLight ~ the weekly column (Exclusive) Library (Click title to read article) |
The weekly SpotLight highlights the challenges and issues which the global hospitality is facing today seen through the eyes of Sarah Muxlow. |
Six Tips to Boost Direct Revenue in 2016.According to Phocuswright, 74% of independent hotel reservations in Europe come from an OTA[i], as such every hotelier’s 2016 new year’s resolutions should include boosting direct revenue for your property How Hotels Can Take Advantage of Twitter Lists. (Part 2)In part 1 of this article, hoteliers were shown how Twitter Lists can be beneficial to their hotel; In short, Twitter Lists help you organize your newsfeed and will keep you up-to-date with all the major events happening around your hotel SpotLight: Big Brother is watching YOU.Over recent years we have witnessed the increased use of high-tech security cameras in all sectors of hospitality -When it comes to improving security conditions for both staff and guests alike, no-one can doubt the value of knowing who is ... Focus on the Chef - Is the heat too hot in the Kitchen?Like all the best creators; a Chef is an artist who pours his/her heart and soul into work -Knife skills, preparation technics and cooking methods give the essential tools of the trade, by which experimental and passionate cooking can be ex... 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 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 tools of really imp... 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 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 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 to... 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: 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 ... |
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