Kay Corriere

Kay Corriere, MS, RD, LD, is an instructor at the American Public University System (APUS) Department of Hospitality Management-School of Business. She has extensive experience in government, regulations and professional organizations.

Articles by Kay Corriere

• Hot careers in the hospitality field

  Friday, September 04, 2015

  ​When the economy is hot and jobs are plentiful, most do not take the time to analyze industry trends for careers. But when the economy is lukewarm, it pays to research career options. A recent talk at a hotel with the front-desk clerk indicated concern over what was next for her career. She described herself as a people person, and she did not mind the long hours and cranky guests arriving at 11 p.m. after a long road trip.

• What is driving annoying restaurant trends?

  Friday, July 24, 2015

  You go out to enjoy a pleasurable meal with a friend. She gets king crab legs, and you order steak. You assume the server will pick them up at the same time allowing for convivial pleasant conversation, especially since this is not a cheap restaurant.

• Training your hospitality staff to upsell

  Thursday, July 09, 2015

  Given today's economy and spiraling costs, upselling the hospitality customer is a necessity. There are many ways to improve the bottom line without making it obvious to the customer.

• Do you really need a hospitality degree?

  Friday, May 29, 2015

  ​Spring is the time for celebrating graduations. But, if you work in the hospitality industry and don't have a degree, you may wonder how you can get ahead. There are 716 programs offering hospitality management degrees, providing flexibility with a program type for every learner. Programs at "brick and mortar" institutions allow you to attend class in person with lectures and coursework.

• Does your guest have a service dog?

  Monday, May 11, 2015

  ​People with dogs are seen everywhere. We love our animals and want to take them with us. From the big box store in the shopping cart, in tote bags, to restaurants, hotels and public transportation. The question is, are they really trained service animals?

• New school: Teaching older bosses to manage younger workers

  Thursday, March 12, 2015

  Now, let's look at the opposite (and far more common) side of this generational issue — older bosses managing younger workers. In order for a supervisor to understand what motivates younger workers, it is important to know who they are, and some of the demographics that characterize their behaviors.

• Old school: Teaching young bosses to manage seasoned workers

  Thursday, February 26, 2015

  You want employees who are honest, responsible, dependable, loyal, focused, organized and mature. What company could ask for more? These traits are already found in older workers, even though the demographic is often overlooked as a valuable resource. Unfortunately, emerging lodging and hospitality supervisors who want to make their mark impressing upper management are often challenged in managing these seasoned employees.

• Successful food allergy strategies for hotels and restaurants

  Friday, January 30, 2015

  Spring break and summer vacation are fast approaching, which means prime family travel season. Yet for all of this anticipation, 1 in 13 families approach it with anxiety as their children have food allergies. These allergies can range from mild to life-threatening.

• Make 2015 a new beginning for your hotel

  Friday, January 09, 2015

  ​Fresh start. New beginnings. Making a difference. Being relevant. Growing. How do these words correlate with the latest trend data from the American Hotel & Lodging Association (AH&LA)? Are you on track to make strides this year?

• Hospitality brand survival: Gen X and millennial markets

  Friday, December 05, 2014

  Until the early 2000s, it was all about the baby boomers, born 1946-1965. The 49-68-year-olds drove restaurant and lodging prosperity with excessive discretionary spending. Hospitality companies that marketed to the boomers' peak spending years saw increases in sales and market share.

• Educating your guests on travel safety

  Monday, November 03, 2014

  ​Terrorism, crime and personal safety all overlay a tourist's desire to travel to any given destination. Those in the hotel and travel industries are always taking steps to ensure their safety. In light of recent world events, what more can be done?

• Top menu-branding tips that will ring up sales

  Tuesday, October 21, 2014

  Branding is more than just your name and logo. Customers' perceptions, based upon outside forces, often color the interpretation of our message. When you see the term "comfort food," you rarely think of a fine-dining experience. When you see the phrase "value-family oriented," a five-star, Michelin-rated resort does not pop into your mind.

• Hospitality industry aiming to restore 40-hour work week

  Friday, October 03, 2014

  Are your front-line employees working two or three jobs to make ends meet? The American Hotel and Lodging Association (AH&LA) needs your help to insure that employees in hospitality industries at not forced into part-time status due to the Affordable Care Act.

• New Orleans tourism industry fighting back against violence

  Monday, September 22, 2014

  When you think about tourism in New Orleans, you often think of the financial impact of the devastation of Hurricane Katrina. However, in just nine years since the storm, tourism in New Orleans is thriving, with the Big Easy ranked No. 9 in the CVent Top 50 U.S. Meeting Destinations List for 2014.

• An avoidable tragedy: Why hotels need direct 911 calls

  Wednesday, July 30, 2014

  911 is one of the most recognized phone numbers in America. Yet many hotels and motels do not allow direct calling of 911 without the need to first obtain an outside line. Change may come through an initiative called Kari's Law, which is working its way through government and the hospitality industry.