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DO's and DON'Ts of Hotel Technology v4 Oct 5, 2016: Terence Ronson has been adding some amazing and practical tips on guest service and ideas for almost every department in hotels over the past several years and we @ HospitalityEducators.com are delighted to share his latest list of recommendations!

Green Meetings Report Aug 1, 2016: The Green Meetings Task Force is an initiative of the Convention Industry Council.

A Bakers Dozen of strategies for hotel food and beverage directors By Dr. John Hogan Jul 4, 2016

Food and Beverage Directors often have the largest number of departments to work with in full service hotels and the most diversity in areas. While all of their departments relate to F&B Service, the range of talents, tasks and personalities is immense, requiring effecting Directors to have a sense of "just right or just in time" follow through , as well as a high level of personal dependability, strong communication and organizational skills.

A suggested listing of those skills follows

"A Baker’s Dozen" of Strategies for Hotel Banquet Managers by Dr. John Hogan Apr 4, 2016: “Banqueting forms an integral part of doing business.”
Judge Andrew Williamson, High Court of Justice of the Isle of Man

Over the past three years, this columnist/hotelier has prepared a series of articles that have offered insights into specific tasks and duties facing many departments and professionals in our industry. With the turbulence facing our industry and global economies, the need to find the time to “think” has become even more significant.
This particular column on HOTEL BANQUET MANAGERS addresses a very important component of many full service hotels.

The ultimate customer service story Apr 1, 2016: An inspiring customer service story about a room service associate at a Marriott Hotel

Four ways to avoid daily deal disaster: a checklist Mar 4, 2016

Reading the fine print and timing are two important factors to ensure success.

A Baker’s Dozen of Safety & Security Suggestions Feb 24, 2016: December 1st of any year marks a number of things for many of us globally, regardless of where we live. The last month of the calendar year is often time for social parties for companies and associations, as well as family gatherings. There are holiday get-togethers for department staffs, retirement celebrations and to mark the end of a (hopefully) successful year.

Early December should also be a focused time of year for those of us in the hospitality world of food service, accommodations, spas/relaxation centers and beverage service. It is a time of refresher awareness in the care of alcoholic beverage service.

OSHA Compliance For Restaurants Feb 18, 2016: In an era where whistleblower and retaliation claims outpace every other type of employment claim, one can never tell when a disgruntled employee may file a frivolous complaint. Accordingly, restaurants should take certain basic steps to review and eliminate common, often overlooked OSHA violations. As a bonus, improved OSHA compliance will also reduce hazards and provide a non-union employer an opportunity to demonstrate interest to its employees, as well as better engage them in the company's success. Such efforts will improve morale, productivity and customer service, and likely reduce employee grievances and legal claims.

Here are some areas of concern, and some practical steps, applicable to any restaurant setting:

Your Hotel may be old, but the way you deliver service should not be... Just ask Mickey Mouse Feb 17, 2016

Hong Kong based, international Hotelier Terence Ronson provides a very comprehensive overview of how service should be delivered in this PERTLINK Blog. He uses examples of service excellence in housekeeping, front office, safety/security, hotel marketing and sales, food & beverage, hospitality training and general management. The details are very specific and he also addresses a fundamental in hospitality - success does not come from the age of a hotel, but from the caring of a hotel staff in delivering inspired service. Enjoy!

10 occurrences that could ruin a guest’s stay Feb 11, 2016

Story Highlights

Although guests won’t complain about small annoyances, they are enough to ensure those guests don’t come back to your hotel.
Offer complimentary bottled water in guestrooms to avoid angry guests seeking it out.
One of the biggest turnoffs to guests is not having enough outlets to charge all their devices.

Hospitality Tip of the Week : A Hotel Thanks its' Biggest Customer in a Unique Way Dec 15, 2015: A Providence RI hotel salutes its' customers and staff in a special way with a flash of its own

5 Online Marketing Tips For Your Hotel Restaurant Apr 20, 2015: Follow these five extra tips to optimize your hotel restaurant's online presence to improve your restaurant occupancy as well as supplement your hotel's overall SEO strategy.

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