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Smart airports on the horizon
Bambi Majumdar Transportation Technology & AutomotiveWe live in the age of the Internet of Things (IoT) and mobile experiences. In simple language, this translates into instant communications and connectivity. One area that is ripe for change regarding technology innovation and disruption is the airport experience. Travelers today still face hassle, delay and inefficiency due to the gap between the increasing number of customers and the need to improve services.
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Responses to online reviews should vary based on hotel class
Linchi Kwok Travel, Hospitality & Event ManagementOnline review websites, such as TripAdvisor, allow certified business owners or managers to make one managerial response to a consumer review, regardless of whether the review is positive or negative. Therefore, a business can either reinforce the positive messages conveyed in a consumer review or explain in detail what went wrong and/or what steps the management team has taken to address the issues brought up in a consumer review.
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Managing social media activities onsite
Wendy Parsley Travel, Hospitality & Event ManagementSocial media can be one of the strongest tools event professionals can use to promote their event and create a community. Social media can help you sell tickets, boost overall satisfaction rates from attendees and exhibitors, and improve your overall brand recognition and loyalty.
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Building a social media strategy for events
Wendy Parsley Travel, Hospitality & Event ManagementWe have all seen the use of social media grow over the past few years. What started out as a few people taking pictures of their dinner and posting them to Facebook has grown into a full-fledged marketing tool. Yes, social media marketing has grown up to become a valued part of the marketing mix. Dare I say, social media could be one of the strongest tools event professionals can use to promote their event and create a community.
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It pays to be a loyal customer
Linchi Kwok Travel, Hospitality & Event ManagementBusinesses want consumers' loyalty because repeat customers — compared to those who are not attached to a brand — tend to spend more when their lifetime value is calculated. Even in a single sales transaction, loyal customers are less price sensitive.
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More pod hotels on the horizon
Bambi Majumdar Travel, Hospitality & Event ManagementIs there a real threat to Airbnb now? Could be. It seems more pod hotels are popping up across the globe, with New York and London joining the bandwagon. Pod hotels, if you have never heard of the term before, are inexpensive hotel rooms that are quite tiny in size — hence the term pod. They take up less space, use fewer resources and cost way less than a regular hotel.
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Cities, states are falling behind on food safety inspections
Bambi Majumdar Food & BeverageChicago is a foodie city. It's hard to go wrong with your restaurant choice here. But a recent report released by the city's Office of Inspector General shows that most restaurants and other food establishments may be overdue for a health inspection. And the Windy City is not the only one — a growing number of cities are falling behind in their food safety inspections.
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Do’s and don’ts of exhibit lighting
Wendy Parsley Travel, Hospitality & Event ManagementGrabbing attention in a busy exhibit hall is hard to do. Lighting draws attention to your booth and creates an inviting atmosphere. Simply put, people are drawn to light. Exhibit lighting can add focus, dimension and drama to your exhibit. Follow these eight tips to help your exhibit pack a powerful lighting punch:
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Say hello to 2017 as we look back at 2016
Linchi Kwok Travel, Hospitality & Event ManagementIn just a few weeks, we are going to welcome a new year. What shall we expect for 2017? Will it be a prosperous year for the hospitality and tourism industry? Or, shall we show more concerns? I wish I were a fortuneteller. Then, I could easily provide some "yes" or "no" answers.
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Why do restaurants and hotels have the most FLSA prosecutions?
Noelle West Travel, Hospitality & Event ManagementHere's a startling fact: The accommodation and food services industry ranks No. 1 in volume for FLSA wage and hour prosecutions by the U.S. Department of Labor. To put that number in perspective, that's approximately 25 percent of all the cases the DOL has brought since 1985 — almost 30,000 in total. To put it another way, hotels and restaurants across the country — large and small — have paid out more than $276 million in government prosecutions alone.
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