 In This Issue
November-December 2005 |
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| Magazine Sections |
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| Cover Story: |
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| Hotels Run with HSIA |
| 11/01/2005 |
| The transition to a converged network has important implications for the hospitality industry. A converged network can drive down costs by eliminating the need to install and support multiple infrastructures such as HDTV, HSIA, telephone, energy management, access control, CCTV, building management, paging, minibar and life safety systems. |
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| Platforms: |
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| State of the State |
| 11/01/2005 |
| Author: Reid A. Paul, Editor-in-Chief |
| Sitting by the pool at The Biltmore Hotel in Coral Gables it seems as though there could be no better place to reflect on the very nature and state of hospitality.
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| Front Burner: |
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| Hyatt Place Debuts Guest Room Prototype |
| 11/01/2005 |
| Hyatt Place is unveiling the first prototype guest room at AmeriSuites in Scottsdale, Ariz. |
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| Online |
| 11/01/2005 |
| Go to htmagazine.com to particpate in the upcoming Restaurant Industry Technology Study. |
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| Research: November 2005 |
| 11/01/2005 |
| North American smart card microcontroller shipments will top 132 million units in 2005 and grow at a rapid 27.7 percent compound annual rate through 2010.
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| Tangerine Provides HDTV for Mandarin Oriental |
| 11/01/2005 |
| Mandarin Oriental Hotel Group is rolling out Tangerine Global's High Definition Television (HDTV) programming services. |
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| On Property: |
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| Hear and Now |
| 11/01/2005 |
| Author: George Koroneos, Contributing Editor |
| These days hospitality providers are swimming in an alphabet soup of acronyms, what with guests demanding everything from Wi-Fi to DSL Internet access. |
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| Point of Service: |
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| Building Better Service |
| 12/01/2005 |
| Author: William Atkinson, Contributing Editor |
| In restaurant settings, POS systems typically handle food orders, operate as smart cash registers, and perform other mission-critical functions such as labor management, scheduling, food ordering/inventory and even accounting.
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| Speed Solutions: |
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| Turning the Tables |
| 11/01/2005 |
| Author: Nicole Marie Richardson, Contributing Editor |
| It's a Saturday evening and it looks like everyone in town decided to eat at your restaurant. This is great for business, but why did everyone show up at the same time? |
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| Intelligent Biz: |
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| The Power of Time |
| 11/01/2005 |
| Author: Vicki Powers, Contributing Editor |
| Scheduling a hospitality workforce has become a costly nightmare, especially for those with changing service requirements. |
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| Vantage Point: |
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| Renewed Energy |
| 11/01/2005 |
| Author: Steve Kiesner, Guest Contributor |
| The nation now has a new energy bill. |
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| Feature Stories: |
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| Focused on Growth |
| 11/01/2005 |
| At the recent Restaurant Executive Summit leaders of growth-oriented restaurants convened for a two-day conclave on strategies to continue to drive growth. While the impetus was a full-slate of sessions, bringing together leading analysts, industry leaders and colleagues, the focus of most attendees was on networking. |
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| Money in the Bank |
| 11/01/2005 |
| Author: George Koroneos, Contributing Editor |
| In the hospitality industry, a hotel operator traditionally publishes a property's rates in only one currency, usually that of the host country. |
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