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Hotel Lessons Learned Growing Up In Kennedy Craft Shop - By Doug Kennedy
Funny how the older we get in life the more we come to appreciate our parents. I for one feel particularly blessed to have been born unto a family of entrepreneurs. Although my mother Barbara passed away more than 15 years ago, the wisdom she imparted upon us kids was enough to last a lifetime. Although my mom taught me many things about life in general, such as always maintaining a positive attitude and believing in yourself, she also taught me a lot more about the real-world of business than I could have ever learned getting an MBA.
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Principles for success as a manager - Part two: Motivating the team - By John Hogan
In our careers as hoteliers managing a wide range of people, we have all been exposed to people who enjoy being part of the 'team' and others who are viewed as or seem to regularly act contrarian. While most of us as managers and supervisors would rather avoid conflict and confrontation, reality has shown us repeatedly that we need the 'team' in a business that is open to the public 24 hours a day, 365 days a year.
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Food & Beverage - Impact of Special Event Package Prices - By Joe Dunbar
Hotel chefs often need to accommodate the needs of the catering department with their banquet event orders. In this economy, competition for special event clients is fierce in many markets.
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