Once hotels start to resume operations, they may want to rethink service delivery, notes Peter Mitham. This could mean leveraging technology to limit face-to-face interactions with guests, or reducing seat counts in breakfast areas, lounges and restaurants to prevent the potential for disease to spread.
COVID-19 brings new threats to hotels. The low average daily rates caused by the virus tend to attract high-risk guests or those looking to exploit hoteliers. To stay protected during these uncertain times, it’s crucial to find out who you’re hosting.
In spite of the hardships around us all, Joe Baker of Centennial College has never before seen the kinds of unity he is seeing now. Industry and government messages are crystal clear – the tourism industry is vital to the Canadian economy. Vital to the 1.87 million people who rely on it for gainful employment.
By David Eisenstadt and Carol Merry The rapid spread of the coronavirus have required...
It’s no surprise that consumer eating habits continue to evolve over time. These changes are insightful for hotels and resorts in planning their food and beverage programs in particular. One demographic that frequently flies under the radar, though, is children.
The shortage of talent facing Canadian hospitality and tourism has reached crisis levels in some parts of the country, and it’s not going away any time soon, writes Joe Baker of Centennial College.
TORONTO —Most of the country has seen substantial increases in property values over the past five years. Cushman & Wakefield is increasingly asked, “are current values (in the hospitality sector) too high?” and, “are these values sustainable?
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