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The enhanced version of the HA standard includes sustainability. This is in line with one the EFQM Business Excellence fundamental concepts - "Taking responsibility for a sustainable future".

Hospitality Tip of the Week™: Understanding The Role of Talent Development May 18, 2011: Hospitality Tip of the Week™: Understanding The Role of Talent Development

“My main job was developing talent. I was a gardener providing water and other nourishment to our top 750 people.
Of course, I had to pull out some weeds, too.”

Jack Welch

Hospitality Tip of the Week™: The Value of Service May 11, 2011: Hospitality Tip of the Week^TM

"The best way to find yourself is to lose yourself in the service of others.”

- Mohandas K. Gandhi

Hospitality Tip of the Week™: Growing Talent Does Not Happen Without Focused Effort May 3, 2011: Hospitality Tip of the Week^TM

"Talent without discipline is like an octopus on roller skates. There is plenty of movement, but you never know if it's going to forward, backwards or sideways."

H. Jackson Brown, Jr. , Author, Life's Little Instruction Book

Hospitality Tip of the Week™: The Need for Senior Management Involvement Apr 29, 2011: Hospitality Tip of the Week^TM:

“ If you expect your team to be successful, you must personally be involved in the selection, orientation and ongoing training processes.
Quartely formal reviews are essential."
John Hogan, Hotel Common Sense Philosophy # 9

Hospitality Tip of the Week™: Hiring requires effort and focus Apr 20, 2011: Hospitality Tip of the Week™

“ Hire people who are better than you are, then leave them to get on with it.
Look for people who will aim for the remarkable, who will not settle for the routine.”

David Ogilvy

Hospitality Tip of the Week™: The Value and Strength of Public Relations: Apr 14, 2011: Hospitality Tip of the Week™:

"PR means telling the truth and working ethically - even when all the media want is headlines and all the public wants is scapegoats. Public relations fails when there is no integrity."
Viv Segal

Hospitality Tip of the Week™: Understanding Measurements Apr 4, 2011: Hospitality Tip of the Week™

“ Until customers of measures and owners of measures get together, what gets measured doesn't necessarily get managed...What gets rewarded gets managed.”

James Keebler (author of Keeping Score)

Hospitality Tip of the Week™: The "little things" that make a difference Mar 28, 2011: Hospitality Tip of the Week™

“It is the little things that can make a huge difference, and the phone is a central communicating center that is used by literally every guest every day. At your next meeting (and every week thereafter), include attention to the high touch, “little things” that should be the heart of your hospitality business.”

Hospitality Tip of the Week™: A Message from Sir Richard Branson Mar 24, 2011: Hospitality Tip of the Week™:
“Be sportsmanlike, play to win, and then befriend your enemies. If you do fall out with a partner, colleague or competitor, call that person a year later and take him out to dinner. It is likely you have a great deal in common. After all, why did you both get into the business in the first place?
To deliver change, serve customers, reform an industry -- does any of this sound familiar? Now, what can you create together? ” Sir Richard Branson

Hospitality Tip of the Week™: The Need for Questions Mar 21, 2011: Hospitality Tip of the Week™:

“Every professional – doctors, lawyers, accountants, professors, etc – asks lots of questions. It is called the Socratic method of leading people to decisions. When the client has answered their own questions, they are usually convinced of the merits of your offer and persuaded to take action.” Zig Ziglar

Hospitality Tip of the Week®: “Remember who you are and who you represent." Mar 14, 2011: Hospitality Tip of the Week®: “Remember who you are and who you represent."

Many people think someone in a business suit carrying a brifecase and business cards with their name on them are a professional. This is not necessarily so – you can have any position in any hospitality enterprise and be a professional. Being a professional means how you present yourself and your business”

John Hogan