So often I hear from my colleagues in the hospitality industry, what is the value proposition in owning a timeshare. The question is raised on both sides of the coin. What is the value in it for the timeshare owner and what is the value in it for the developer and/or manager of a timeshare resort. READ MORE

As cardholder data breaches at hotels occur with increasing frequency, it is more important than ever to take precautions to keep your hotel and guests secure. First, become familiar with threats to card data security - and the consequences of a compromise. Next, learn the requirements for Payment Card Industry compliance put in place to help protect cardholder data. Finally, apply these requirements by taking steps to alleviate some of the confusion surrounding PCI compliance. READ MORE

Many employees want to know if there will be periodic reviews and/or evaluations of their performances. Even if they don't ask about them in the interview process, you should mention them. Then you have to live up to your statement and conduct regular evaluations. What it does is convey the message that you run a professional organization and you expect them to have the same professional attitude about their careers. If staff presents themselves as professionals, then it's highly probably that their customers will see and treat them as professionals. You must start the professional image at the interview stage and hold them accountable thereafter. READ MORE

In trainings across the country, the resounding theme among long-term servers is quality benefits and bonuses. Bonuses are usually tied to sales and productivity, which translates to higher check averages. These days, without fringe benefits like health care and 401ks, employers have to get creative with ways to keep staff interested and motivated. At the same time, they have to keep their own bottom line a priority for survival! This dilemma can become an opportunity for you, the employer, to motivate your staff in new and creative ways. READ MORE

In the restaurant business we like to say we know how important the Hosts and Bus People are, yet we seem to push them aside when it comes to training and menu knowledge. They aren't the ones who have the most contact with your guests; therefore, they don't need to be trained as extensively as your wait staff. If we think about that, we might realize that they do spend quite a bit of time with our guests - all of them. They are always visible; they're the people guests beckon to get their server to their table and they don't usually know much about the menu! READ MORE