One of the biggest frustrations I have with meetings is that we have great conversations, meet great people, then go home and it's as if the meeting never happened. In all too many cases, we don't follow up on new relationships formed and we don't...
In “Checklist, F&B Cost Savings,“ (June 2007), the statement, “Put less expensive food closer to the front door, and the more expensive food in the back,” should have read the reverse (put the more expensive food closer to the door).
Beverage functions serve an important purpose: They give guests a way to socialize and network. They offer a chance to visit in a relaxed, leisurely setting. New acquaintances are made and old ones rekindled. Job openings are circulated. Hot tips...
At this year's American Society of Association Executives and The Center for Association Leadership annual conference in Chicago, the organization released a new book, The Decision to Join, which explores why people join associations and reveals...
There has been a seismic shift in hotel ownership the past five years as hotel chains have been selling off their real estate to focus on management...
Cost-cutting is a near-constant condition of working as association staff. Almost from the beginning of each fiscal year, our collective paranoia that we won't “hit the numbers” or “make budget” is all-consuming, leading to some very ill...
Two years after Hurricane Katrina, the business heart of New Orleans has reopened in a big way. Always known for its fine cuisine, the city now has even more restaurants than before the storm. Airlift also is making a recovery, with a 90 percent...
Apart from reveling in the demand for their mountain vistas, inspiring sunsets, and wide-open spaces, popular desert cities are facing a challenge: how to manage explosive growth and the ongoing development of top-tier resorts, convention centers...
