Members of the lodging industry can join in as industry expert Doug Kennedy presents an overview of management action steps your leaders should take to maximize conversions and also foster upselling to higher-rated accommodations.
Written by Jack D. Ninemeier, Ph.D., this essential management textbook introduces readers to the control processes used to reduce costs and increase efficiency in food and beverage operations in restaurants and hotels. The book explores how planning and control functions can help operations work smarter, compete for greater market share, and provide value to guests.
During their summer break, 310 hospitality teachers from 129 vocational schools and universities in 23 Chinese provinces attended the annual China Hospitality Education Initiative (CHEI) Teaching Conference. Held at the Shenzhen Marriott Hotel Nanshan on July 11-14, the conference was themed Collaboration: Together is Better!
New Guest Service Gold Tourism Teaches Service Delivery Skills for Destinations