Showing posts with label customer service. Show all posts
Showing posts with label customer service. Show all posts

5/25/2012

Hospitality Sales: A Marketing Approach Review

Hospitality Sales: A Marketing Approach
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I have to give this book a thumbs up. Real world examples. There are terms that are used throughout the book that are emphasized, and not relevanet to the real world. I have five years of Hospitality Marketing/CVB experience; I have been out of the business two years and this is an excellent refresher course.

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What It Takes to be a Leader in Hospitality Sales-Principles and Techniques for Success What's the key to success in today's competitive hospitality industry? Sales-the art and science of telling potential customers that you have the product they need, when they need it, and where, at a price that's right for them. Hospitality Sales: A Marketing Approach provides in-depth instruction based on the strategies of leading hospitality organizations. This comprehensive book introduces crucial sales and marketing concepts and describes how they apply to hospitality businesses and customers. An unparalleled teaching resource, this book:* Presents selling as the vital link between marketing and operations* Explains concepts and practices with clear, real-world examples* Explores sales management technology, from office automation and yield management technology to point-of-sale systems and guest service technology* Provides summaries and discussion questions at the end of each chapter* Features a quick-reference glossary of important termsHospitality Sales: A Marketing Approach introduces students in any undergraduate program to the real world of hospitality sales and gives them the solid grounding they will need to embark on a successful career in hospitality sales.

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3/06/2012

Ultimate Service: The Complete Handbook to the World of the Concierge Review

Ultimate Service: The Complete Handbook to the World of the Concierge
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I am a hotel Concierge, I love my job and I love to share with others exactly what it is that I do. Sometimes that is easier said than done. Thats where Holy's book comes in handy. I have also used it as a training tool and for my own inspiration.

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The complete handbook for the world of the concierge. This book was written from first hand experience and addresses all situations involving a hotel concierge from the philosophy to the the paper clips. It is a comprehensive guide to the hotel concierge. It can be used as a textbook or for training purposes as it has lesson plans and workshhets included.

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2/22/2012

Sales and Service for the Wine Professional Review

Sales and Service for the Wine Professional
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Master Sommelier and Hospitality Professor Brian Julyan's long-awaited revision of SALES AND SERVICE FOR THE WINE PROFESSIONAL is finally available. Wine is covered in a succint, no-nonsense, easy-to-grasp, and immediately-useable manner. The same holds true for sections on beers, spirits, mineral waters, specialty coffees, traditional European cigar, cigarette, and cocktail service, and even telephone manner. Mr. Julyan's British background does become obvious with the section on how to greet royalty. While certainly amusing, this may not come in as handy for Americans. However, the rest of this guide book is so helpful to everyday operations that copies are sure to become dog-eared, well-worn, and kept at arms' reach by servers and supervisors alike instead of gathering dust on an executive's shelf.
Educators and Sommeliers: this book is one-stop-shopping for all of those interested in the sales and service of wine, and is on the required reading list for the Master Sommelier program (now we can stop circulating that eight-year-old photocopied version from Hawaii!)

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In the new edition of Sales and Service for the Wine Professional Brian Julyan provides a comprehensible and in-depth coverage of the wine industry and continues to promote the highest standards of wine service and product knowledge. The text contains fully revised and up-to-date chapters to reflect the changing nature of the wine industry: an expanded chapter on viniculture and vinification, an updated and expanded chapter on the wines of theNew World' and a new chapter on country-specific changes in legislation and licensing law. The new edition is a valuable resource for sommeliers, hospitality managers, food and beverage managers, trainers and students as it incorporates both practical and theoretical aspects of the wine professional.

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12/21/2011

The Waiter & Waitress and Waitstaff Training Handbook: A Complete Guide to the Proper Steps in Service for Food & Beverage Employees Review

The Waiter and Waitress and Waitstaff Training Handbook: A Complete Guide to the Proper Steps in Service for Food and Beverage Employees
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Opening a dining establishment is complex. There are many different things that need to be taken into consideration from food costs to training of employees. For those who have never had a restaurant before, the training of employees could be a little intimidating, especially when it comes to those who interact with the customers and whose service could make or break the business, the wait staff. This book takes the bewilderment out of hiring and training these very important people.
The book is comprehensive and follows a logical pattern which eases the reader into the business almost effortlessly. It is an all inclusive book which details different jobs which make up the wait staff from hosting to bussing. Most of the book is centered on service of the tables though. It explains everything from how to set the table to presenting the check at the end of the meal.
There is a special section on how to deal with the youngest of the customers as well as important issues which the customer does not see such as side work and dealing with customer complaints and the difficult customer. There are even tips on laws that regulate the industry such as alcohol and IRS laws. As with any other job in the restaurant, safety and sanitation is also a very important part. Taking the complexity out of hiring and training of these employees is bound to help everyone out.


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This training handbook was designed for use by all food service serving staff members. The guide covers every aspect of restaurant customer service for the positions of host, waiter or waitress, head waiter, captain, and bus person. The detailed performance of each position is described for different types of establishments, and all types of service including French, American, English, Russian, Family-Style and Banquet. It provides step-by-step instructions on: • hosting• seating guests • taking/filling orders• loading/unloading trays • table side service• setting an elegant table• folding napkins• centerpieces • promoting specials• promoting side orders • handling problems • difficult customers • managing tips and taxes• getting customers to order quickly • handling questions• handling the check and money Plus, learn advanced serving techniques such as flambé and carving meats, fish, and fruits. It also features a chapter devoted exclusively to food safety and sanitation. Whether it's your first day on the job or you are a twenty year veteran you are bound to learn alot. Food service managers will find this book to be an excellent foundation for your organizations training program.

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11/22/2011

Setting the Table: The Transforming Power of Hospitality in Business Review

Setting the Table: The Transforming Power of Hospitality in Business
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The 2006 Zagat Survey lists Gramercy Tavern as New York's most popular restaurant. (It was also #1 last year.)

Union Square Café came in second. (As it did last year.)
Eleven Madison Park ranked fourteen. (Down one from 2005.)
Tabla was eighteen. (Up one from 2005.)
Blue Smoke --- unranked in 2005 --- was the 36th most popular restaurant.
These Manhattan restaurants were all conceived by one man: Danny Meyer, who has also created the restaurants at The Museum of Modern Art and an outdoor joint called Shake Shack. Most restaurants fail, and quickly; these restaurants have, most of them, been around long enough to qualify as "institutions." If you have ever had the good fortune to sample Danny Meyer's food, you know they are likely to remain so deep into the future.
Now Danny Meyer has written a book. It is nominally a memoir about his life in restaurants. But although there are mouth-watering descriptions of great meals, it will be a great tragedy if this book becomes "food porn," devoured by foodies and unknown to the general public. This is a bigger book, and a better book, than that. (Not that there's anything wrong with food porn.) For one thing, it is a business book that should be read --- like: today! --- by anyone whose livelihood involves face-to-face encounters with customers. For another, it is a hands-on, real-world book of practical philosophy that could knock a great deal of sense into those who believe that nice guys finish last and the only way to get to the top is to kick others off the ladder as you claw your way up.
This book obeys the form of memoir, especially in the young Meyer's culinary education --- his writing will remind some readers of A.J. Liebling's postgraduate adventures in Between Meals. But almost every story has a psychological twist; this is a man who has learned a lot by eating and a lot more by listening and watching.
What he's concluded is obvious to those who have been to his restaurants: It's not about the food. It's about the people. It's about the way you feel when you're there --- about the way the staff makes you feel. In a word, it's about hospitality. What is hospitality? It starts with a belief: "The other person is on your side." And then the belief becomes behavior: "Hospitality is present when something happens for you."
Meyer came to this business philosophy young. In 1985, when he was 27 and opening his first restaurant, Union Square Café, he had job applicants answer unusual questions: "Has your sense of humor been useful to you in your service career?" and "What was so wrong about your last job?" and "Do you prefer Hellmann's or Miracle Whip?" In this way, he hired "genuine, happy, optimistic" people. They shared their good feelings with customers. And customers felt liked and valued. They became regulars --- and if the secret of a successful long-term enterprise is not Repeat Business, what is it?
Make no mistake: this kind of hospitality requires work. Not just when the customer walks through the door, but before and after. If Meyer knows a couple is coming to celebrate a birthday or anniversary, he's not above picking up a phone and telling them how much he's looking forward to their visit. Then there was the dishwasher who took extra care with dirty dishes; soon, he'd cut knife-and-fork loss by 50%. His manager told Meyer. And Meyer went to the dishwasher to thank him. Or the time a woman left her wallet and cell phone in a taxi. The restaurant manager began calling her phone, reached the cab driver, and --- without saying a word to her --- he sent a staffer in a taxi to pick up her stuff while she was having lunch. Cost: $31. The customer's response: Overwhelmed. Benefit: "I'd be surprised if this woman hasn't already given Table 100 times that value in positive word-of-mouth."
Mistakes? Of course Meyer has made them. But he listened very hard to the advice he got from legendary retailer Stanley Marcus --- "The road to success is paved with mistakes well handled" --- and figured out how to turn a mistake into what he calls "a great last chapter." He learned about power and how best to use it. He grasped that his first customers are his workers. And he appreciated that, as Dylan says, "you gotta serve somebody" --- to his great credit, he serves both local causes and a remarkable anti-hunger charity called Share Our Strength.
None of this is original; these are lessons many people know. What is dazzling and inspiring about Danny Meyer is that he operates on what he believes. Sure, there's self-interest --- the more you give, the more you get --- but more to the point, there's a sense of a life well-lived. Of a business well-run. Of employees who feel trusted and respected. And, finally, of guests who can't wait to come back. This is the very definition of a "virtuous circle."
I once heard a guru say: "When you aim for the highest things, only the highest things happen." Danny Meyer is proof that this is so. Many would scoff. They cut corners and do well in the short run. They have power for the thrill of pushing people around. Their word is not their bond. But we are talking about the span of a life here, and the worth of your work. "Setting the Table" makes you hungry for the better life just in front of you ---and fills you with confidence that it's attainable. Eat this book.

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11/05/2011

Hospitality Sales and Promotion (Professional Hospitality Guides) Review

Hospitality Sales and Promotion (Professional Hospitality Guides)
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I read this book in one day. It has useful tips and insight on making the sale and marketing ideas. I recommend for use with full service and limited service hotels. Just as the other critic mentioned, it should be used as a reference tool. I actually had my Director of Sales read the promotions/packages chapter.

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'Hospitality Sales and Promotion' is the essential guide for every manager in the hospitality industry wanting to achieve maximum profits from their sales promotions.Practical and down-to-earth, this guide discovers:* who is your customer? market segments and groups* how can you reach them effectively? the secrets of successful public relations* new and traditional technologies; from direct mail to using the Internet to maximum advantage.Derek Taylor has a wealth of experience in the hospitality industry and has worked with and advised numerous international corporate hospitality companies. Concrete and relevant case studies and examples from his experience are used to illustrate throughout the guide, from companies such as: Whitbread, Hilton International, Pizza Express and Stakis. An essential, practical and explanatory guide to sales promotionInternational case studiesWell-known, experienced author

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9/03/2011

Introduction to Management in the Hospitality Industry Review

Introduction to Management in the Hospitality Industry
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Ok I know that this sounds bad. But this book is really detailed. Which is good. The bad part is most of the detail is information repeated over and over. If they would just say what they need to say one time the book would not be so expensive and thick. I know that they could get rid of at least 100 pages because of all the repeated items in the book.

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Readers seeking management careers in hospitality will enter a dynamic industry filled with opportunities. The rewards are many, but so are the challenges. Today's hospitality managers must deal with such complex factors as globalization, terrorism threats, ecotourism, internet commerce, new business and financial models, and rapidly changing consumer demands. Introduction to Management in the Hospitality Industry, 10th Edition gives readers the industry know-how and the management skills needed to thrive in all aspects of the field, from food service to lodging to tourism. The Tenth Edition of Introduction to Management in the Hospitality Industry features both historical perspectives and discussions of new trends in a variety of sectors. This book has the most thorough coverage of the hospitality industry, covering foodservice, lodging, and travel and tourism, hospitality careers, and hospitality management. Upon successful completion of this text, readers will have a strong grasp of the many facets of the hospitality industry.

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9/01/2011

Exceptional Service, Exceptional Profit: The Secrets of Building a Five-Star Customer Service Organization Review

Exceptional Service, Exceptional Profit: The Secrets of Building a Five-Star Customer Service Organization
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Micah Solomon's Customer Service Keynote/ an introduction to the principles inExceptional Service, Exceptional Profit: The Secrets of Building a Five-Star Customer Service Organization's principles. (4 minute excerpt) This keynote was shot in front of an audience of 200 executives representing several of the top name brands in hospitality in the U.S.
{More live speaking excerpts and info available at customerserviceguru DOT com}


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"Filled with treasure and big ideas, this book will help you becomeexceptional." - SETH GODINIn a tight market, your most powerful growth engine and your best protection from competitive inroads is this: put every thing you can into cultivating true customer loyalty. Loyal customers are less sensitive to price competition, more forgiving of small glitches, and, ultimately, become "walking billboards" who will happily promote your brand. In Exceptional Service, Exceptional Profit insiders Leonardo Inghilleri and Micah Solomon reveal the secrets of providing online and offline customer service so superior it nearly guarantees loyalty. Their anticipatory customer service approach was first developed at The Ritz-Carlton as well as at Solomon's entertainment and technology company Oasis, and has since proven itself in countless companies around the globe from luxury giant BVLGARI to value-sensitive auto parts leader Carquest, and everywhere in between. Now, readers can take the techniques that minted money for these brands and apply them directly to their own businesses. As Ken Blanchard writes, "Leonardo and Micah's philosophies, rules, and winning examples of service excellence will make you want to implement their suggestions immediately in your own organization."Filled with detailed, behind-the-scenes examples, the book unlocks a new level of customer relationship that leaves your competitors in the dust, your customers coming back day after day, and your bottom line looking better than it ever has before.Honors received: * A Jack Covert Selection* CEO Refresher Top Ten Best Business Book of the Year * 800-CEO-READ Business Book of the Year Awards Shortlist winner* Philadelphia Bulletin "Must Read" business book* Book of the Month, Las Vegas Women's REALTOR® * DearReader.com Business Book Club Selection* Shanghai Daily Press #1 U.S. Business Book

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8/28/2011

Four Seasons: The Story of a Business Philosophy Review

Four Seasons: The Story of a Business Philosophy
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Prior to reading Isadore Sharp's memoir, I checked out the biographical information about Four Seasons' founder, chairman, and CEO at the corporate Web site. Here is a portion of it that provides an excellent introduction to his book. As Sharp explains, "The reason for our success is no secret. It comes down to one single principle that transcends time and geography, religion and culture. It's the Golden Rule - the simple idea that if you treat people well, the way you would like to be treated, they will do the same. There was no vision, there was no grand dream," since the first Four Seasons - a modest motor hotel - opened in downtown Toronto. "But there has always been a consistent thread and it propels us forward today, as we continue to grow globally, and that's service." It may seem obvious that in the hotel business, service is a primary objective, but it is how that service is delivered that sets Four Seasons apart. "One way to characterize Four Seasons service would be to call it an exchange of mutual respect performed with an attitude of kindness." Defining and enforcing the company culture was one of four key strategic decisions made in the formative years of Four Seasons history. "I sat down with our communications experts and wrote down the fundamentals of our culture, which is based on the Golden Rule - to treat others as you wish to be treated...A lot of companies talk about having a culture, but we knew we had to walk the talk if we expected it to thrive in our hotels."
The company that was launched in 1961 with a 125-room motor hotel in Toronto now has arguably the most profitable as well as the highest rated luxury hotels in the world, more than 140 in more than 40 countries. Sharp's leadership deserves much of the credit. What I most appreciate about this book is the fact that, to the best of my knowledge, this is the first time that he has discussed so comprehensively and so specifically the process by which the Four Seasons organization has evolved over the past 46 years. There are so many highlights to cover and no one else is better qualified to do so. Here is a representative selection:
1. In 1963, Four Seasons opened its second hotel, Toronto's Inn on the Park. the sophisticated urban resort-style hotel was an instant success.
2. As indicated, throughout its history thus far, Four Seasons made four strategic decisions that formed the pillars of its business platform. The first was about quality. Small, central and well-appointed, with friendly, personalized 24-hour service, the first London hotel was just what people were seeking in the new age of international jet travel at the dawn of the 1970s. Rather than being all things to all people, Four Seasons would focus on one thing: being the best in each location, with medium-sized hotels of exceptional quality.
3. The second key strategic decision that formed the business platform was about service. True luxury is defined not by architecture or décor, but by service. So Four Seasons must make the quality of our service our distinguishing feature and a competitive advantage. In 1976, Four Seasons entered the US market with its first management contract, for San Francisco's 1913 landmark hotel, The Clift.
4. Then in 1979, the first Four Seasons-branded US hotel opened on Pennsylvania Avenue in Washington, DC. It was service that made the hotel special - so much so that the new Four Seasons Hotel Washington, DC, was featured in the introduction to Tom Peters' In Search of Excellence. The 1980s unveiled flagship hotels in a dozen other US cities, including Philadelphia, Boston, Dallas, Los Angeles and Chicago. Four Seasons as a distinct brand name was coming into its own. Divesting less-strategic properties, the company began to transform itself from a hotel owner-operator into a management company. It also started to manage hotels in mixed-use developments - a new concept at the time - allowing it to extend its expertise into high-quality residential environments.
5. The third of the four strategic decisions that formed the business platform was about culture. Four Seasons had always had an implicit operating philosophy. As the company expanded, Sharp decided to make it explicit. He knew that shared values were essential to the service culture he wanted to create. Therefore, he and his team developed a formal credo, founded on the Golden Rule. This became the cornerstone of Four Seasons culture. 6. The final strategic decision that formed the pillars of the company's business platform was about the brand itself: to grow as a management company and build a brand name synonymous with quality. It began to transform itself from a hotel owner into a management company. This intensified focus freed Four Seasons to concentrate on its greatest strength: serving the luxury traveler.
7. As its fifth decade began, Four Seasons continued to grow - in both size and recognition - around the world. The company now welcomed guests to 50 properties, on every continent except Antarctica. More than ever, Four Seasons Private Residences, Residence Clubs and other branded residential offerings were integrated with urban and resort Four Seasons locations. The strength of the brand remains the same at every location, during each interaction with a guest: a promise of a quality of life.
These are but a few of the highlights throughout a process of Four Seasons' development under Isadore Sharp's leadership as founder, chairman, and CEO. However, as he would be the first to point out, all that has been accomplished thus far is the result of a team effort and he generously (and properly) acknowledges the significant contributions of dozens of his associates throughout the last four decades, including members of his family who shared his dream and also helped to make it a reality: unsurpassed luxury for all seasons.

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3/24/2011

Check-In Check-Out: Managing Hotel Operations (8th Edition) Review

Check-In Check-Out: Managing Hotel Operations (8th Edition)
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I bought this book to understand better the modern age in the hotel industry. I run a small hotel in Greece with my family and now we are building a new more up to date one. This book helped me to understand the hotel industry as a whole and the way it is changing. It covers with detail many issues, from GDS to bed making. There are hundrends of examples that make it easy to understand what is being discused. It is abstract at the beginning of every chapter and becomes more practical (how to do things) further on.
Although the books draws most cases and examples from big properties, I found it very helpful and discovered many ways to improve the service we offer in our small hotel.
It is one of the books that I will keep for reference and the bestI have read so far, among those that try to cover almost every aspect of running a hotel. I can not think of someone in the hotel bussines who would not find this book intresting and worth reading.

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Check-In, Check-Out provides complete coverageof the hotel\'s front office and all of the support positions that make it work. Organized to reflect how a guest moves through the hotel (reservations, arrival, billing, departure, etc.) this edition provides a broad view of lodging management and covers unique topics such as corporate housing, destination elevators, and trade advertising contracts. Key industry changes are addressed throughout such as hotel technology, the greening of the industry, security issues and automation. Over 200 exhibits illustrate chapter content and help to create a work that both students and professional hoteliers seek out.

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3/20/2011

Hotel Operations Management Review

Hotel Operations Management
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"Hotel Operations Management" takes a comprehensive look at all aspects of hotel management. The coverage of all departments of a hotel is extensive and contemporary. The authors bring industry experience to the book making the information usable and practical. The book is extremely well-written and "user friendly" for anyone to read. As Chair of the Hospitality Management program at the University of North Texas, I would definitely recommend this book to my faculty who teach Hotel Operations in my program. I give this book "5 stars!"

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Describing in great depth and detail all areas of hotel administration, this accurate book provides an up-to-date and comprehensive examination of the responsibilities of a hotel general manager. It shares with readers the procedures effective managers use to ensure their hotel¿s–and their own–ultimate success. KEY TOPICS This unique approach addresses all of the operating departments of a full-service hotel–Human Resources, Controller, The Front Office, Housekeeping, Food and Beverage, Safety and Property Security, Sales and Marketing, Facility Engineering and Maintenance–from the viewpoint of the General Manager. It also explores franchise agreements and management contracts, purchasing a hotel, and career opportunities. For current and future hotel general managers, and hotel department heads–i.e., executive housekeepers, directors of sales, controllers, and front office managers.

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3/12/2011

100 Tips for Hoteliers: What Every Successful Hotel Professional Needs to Know and Do Review

100 Tips for Hoteliers: What Every Successful Hotel Professional Needs to Know and Do
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Peter Venison knows what he is writing about, and knows how to write well. His "100 Tips for Hoteliers" is easy to read and every page gives you ideas about what to do better in your own business, hospitality or not.
This is one of the few books on hotel or resort management which acknowledges that things can go wrong too. Peter Venison shows how to deal with endless rain or falling off bed legs and many more of the daily troubles reality puts in our plate. "101 Tips for Hoteliers" is far more to the point than the hospitality management classics written from the viewpoint of managers who avoid leaving their A/C offices. I recommend it to every new and every old hotel or resort manager.

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Twenty-two years ago, author Peter Venison's Hotel Management became a best seller in the hotel and tourism industry, labeled a "must read" on the curriculum of every hotel school, and landed on the bookshelf of every hotel manager. Despite many requests for a follow-up volume, Venison declined, on the basis that he had nothing new to say. Now he does.Holed up for several weeks in five star hotels while concluding a complicated business deal, Venison realized that the standards offered by the industry still fall short of perfection. As a result, he has put pen to paper to produce this handy catalogue of suggestions to hoteliers, based upon his considerable personal experience as a hotelier and perpetual hotel guest.100 Tips for Hoteliers guides you from the inception of a hotel to its opening and operation, offering practical tips for each stage of the journey. It should prove equally useful to hotel school students as a checklist of what they can expect, and also to practicing hotel managers as a reminder of their responsibilities.Proceeds from the sale of 100 Tips for Hoteliers will be donated to the Duke of Edinburgh Cup charity.

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3/11/2011

The New Gold Standard: 5 Leadership Principles for Creating a Legendary Customer Experience Courtesy of the Ritz-Carlton Hotel Company Review

The New Gold Standard: 5 Leadership Principles for Creating a Legendary Customer Experience Courtesy of the Ritz-Carlton Hotel Company
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"New Gold Standard" is a super, if slightly older, book on a really important subject: The Ritz-Carlton is one of the organizations whose methodology has truly transformed our understanding of what customer service quality and consistency can be.
I recommend "The New Gold Standard, especially if you're in the hotel business; Michelli, who also wrote The Starbucks Experience, is a consultant who did a great job writing it. I don't agree with the catty comments on this page that its writing style is sleep-inducing, etc. -- I guess they're complaining because it's written in an academic style and is maybe overly deferential to the owners of the Ritz (hey, it is an "official" history). Nonetheless, in my opinion it is still full of many well organized details and a helpful book for anyone in hospitality. Some of the strong points in particular are the historical overview and the interviews Michelli includes.
(One note to be aware of: There's now also a newer book on practical applications of Ritz-Carlton customer service and management techniques that's just come out this May; I really enjoyed it a lot. I got a lot out of this newer book ("Exceptional Service, Exceptional Profit"); it's by the founder of the Ritz Carlton Leadership Center along with Horst Schulze, the Founding President of The Ritz. They collaborate with an entrepreneur/systems expert from *outside* of the hospitality industry; this allows them to cover management issues in a lot of depth and in fields that are often far removed from just hotel-industry topics. Here's the link: Exceptional Service, Exceptional Profit: The Secrets of Building a Five-Star Customer Service Organization.


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Discover the secrets of world-class leadership!

When it comes to refined service and exquisite hospitality, one name stands high above the rest: The Ritz-Carlton Hotel Company. With ceaseless attention to every luxurious detail, the company has set the bar for creating memorable customer experiences in world-class settings. Now, for the first time, the leadership secrets behind the company's extraordinary success are revealed.

The New Gold Standard takes you on an exclusive tour behind the scenes of The Ritz-Carlton Hotel Company. Granted unprecedented access to the company's executives, staff, and its award-winning Leadership Center training facilities, bestselling author Joseph Michelli explored every level of leadership within the organization. He emerged with the key principles leaders at any company can use to provide a customer experience unlike any other, such as:

Understanding the ever-evolving needs of customers
Empowering employees by treating them with the utmost respect
Anticipating customers' unexpressed needs and concerns
Developing and conducting an unsurpassed training regimen

Sharing engaging stories from the company's employees--from the corporate office and hotels around the globe--Michelli describes the innovative methods the company uses to create peerless guest experiences and explains how it constantly hones and improves them.

The New Gold Standard weaves practical how-to advice, proven leadership tools, and the wisdom of experts to help you create and embed superior customer-service principles, processes, and practices in your own organization.

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Hotel: An American History Review

Hotel: An American History
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While this comprehensive history of the American hotel surely will become required reading for students in hospitality programs, it is not the sort of history of hotel management and technology that one might expect of a text book in this field. Rather, this seems to be the "American Studies" genre, primarily concerned with viewing the hotel as a phenomenon in a larger cultural context of the place and times.
While more attention to management practices and technology might have enriched the book, it serves a sufficient purpose as cultural history. The author clearly has done much homework, searching local newspapers across the nation for anacdotes about hotels. Naturally, what was reported was not behind-the-scenes hotel operation, but what would interest the public--the "front of the house" events.
All of us who have favorite historic hotels and their histories will regret that much has been missed, but considering the vast scope of his subject, the author has done a superb job.

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3/09/2011

Hotel Spaces Review

Hotel Spaces
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This book is full of color photographs, most of them full-page. It is organized by type of space: facades, pools & terraces, lobbies & lounges, bars & restaurants, and suites & bedrooms. Each type of space is given a very brief introduction and represented by 30+ pages of beautiful photographs; the captions contain only the name of the hotel pictured. A directory of hotels at the end contains thumbnails of the pictures of that property, making cross-referencing easier.
There is minimal text, and no architectural plans are included. This is a great book for designers looking for inspiration - it provides beautiful pictures of different ways to design basic components of a hotel, such as a lobby or bedroom. Recommended for architecture and design libraries.

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More than 400 international hotels are featured
Hotel owners and designers recognize that the range of style options now available to appeal to hotel customers is not only endless but that creativity and distinction in this area of the hotel business is essential to success. Everyday, hotel owners give more and more freedom to today's most recognized architects and designers to create looks that are unique and make a personal statement about the hotel's clientel. This book, divided into room types such as lobbies, restaurants, bars, lounges, guest rooms, spas and sports facilities, showcases an array of some of the most recently built and inventive hotels in the world.

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