Business & Finance

Senate Confirms John Bryson for Commerce Secretary

October 24, 2011 - The U.S. Travel Association today applauded the U.S. Senate confirmation of John Bryson for commerce secretary. Bryson succeeds Gary Locke, U.S. Ambassador to China, who had been a strong advocate for improved traveler facilitation as commerce secretary.

“Thanks to his extensive experience in both the public and private sectors, John Bryson knows firsthand the important role that the $1.8 trillion travel industry plays in stimulating our economy and employing 14.1 million Americans,” said Roger Dow, president and CEO of the U.S. Travel Association. “We look forward to working with him on ways the travel industry can stimulate economic recovery, particularly through regaining America’s historic share of the overseas travel market, which would help meet the President’s stated goal of doubling U.S. exports.”

The U.S. Travel Association is the national, non-profit organization representing all components of the travel industry that generates $1.8 trillion in economic output and supports 14.1 million jobs. U.S. Travel's mission is to increase travel to and within the United States. Visit www.ustravel.org.

Coming Up In The August Online Hotel Business Review




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Feature Focus
Food & Beverage: Multiplicity and Diversity are Key
The challenge for hotel food and beverage operations is to serve the personal tastes and needs of an increasingly diverse population and, at the same time, to keep up with ever-evolving industry trends. In order to accomplish this, restaurateurs and hoteliers have to flex their creative muscles and pull out all the stops to satisfy their various audiences. One way to achieve this is to utilize existing food spaces in multiple ways at different times of the day. Lunch can be casual and fast, while dinnertime can be more formal and slower paced. The same restaurant can offer counter service by day but provide table service by night, with a completely different menu and atmosphere. Changes in music, lighting, uniforms and tabletop design contribute to its transformation. This multi- purpose approach seeks to meet the dining needs of guests as they change throughout the day. Today’s restaurants also have to go to great lengths to fulfill all the diverse dietary preferences of their guests. The popularity of plant-based, paleo, vegan, and gluten and allergen-free diets means that traditional menus must evolve from protein-heavy, carb-loaded offerings to those featuring more vegetables and legumes. Chefs are doing creative things with vegetables, such as experimenting with global cuisines or incorporating new vegetable hybrids into their dishes. Another trend is an emphasis on bold and creative flavors. From chili oil to sriracha to spicy maple syrup, entrees, desserts and beverages are all being enhanced with spice and heat. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.