Top Hoteliers Take Their Job Personally
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Joerg Beginen strides energetically through the lobby of the Marriott Tverskaya, giving friendly nods to guests and staff alike.
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HOTEL operators, take note: Todayâs hotel guests are making a nonsense of room-pricing strategies with their aggressive, Internet-aided discount-hunting.
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The restaurateur holds up well in a tough sector.
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Couple spend more than 20 years - and over Â£100,000 -  in Travelodge hotels.
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A Spanish hotel chain is running a  competition for stressed executives to let off steam in a  fashion usually reserved for rock stars -- by smashing hotel  rooms.
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Hold your professional to the highest standards.
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SHAYNE MYHAND, the day-shift manager of Dell&#39;s flagship factory here, does a lot of chaperoning. As many as four or five times a day, he finds himself playing host to corporate chieftains and
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Hundreds of workers at four of San Francisco&#39;s most popular hotels walked of the job Wednesday, and for the hotels, it couldn&#39;t have come at a worse time.
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Other travelers take service for granted. But as a professional concierge, Iâm obsessive about service.
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They are defined as waitresses or accountants, software publishers or garbage collectors. Some pull in top dollar, some the minimum wage.
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Sarah Goldstein believes in service with a smile and in going the extra mile for customers at the Tabard Inn on N Street NW. Being personable and "super accommodating" pays off, she said.
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If traveling is an education, corporate frequent flyers hold an advanced degree. Still, for those who want to keep learning, hotels along the way provide opportunities in subjects as diverse as French cooking, Arabic lessons or Zen art.
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Entrepreneurs said they could gain an edge by offering generous perks to staffers ranging from pet sitting to spa visits and luxury cruises.
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No .1 hotel operator earns 55 cents a share, in line with estimates, as room rates rise 4%. NEW YORK  - Marriott International Inc.
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The key to identifying a good workplace is asking the people who work there.
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The hotel operator reports an increase in both room rates and occupancy, with a 45% rise in Q3 earnings.
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Many restaurateurs are considering the environment along with their cuisine, and finding that they are tapping into a popular trend and also saving money.