PAST ISSUE

September 2005


Platforms:

Commodities Trading

09/01/2005
Reid A. Paul, Editor-in-Chief

Does your accounting department provide a competitive advantage for your company?

Front Burner:

Letters

09/01/2005

In July/August, Hospitality Technology published a Vantage Point column regarding wireless technology and the possible elimination of waiters.

McDonald's Puts on Contactless Blitz

09/01/2005

McDonald's and MasterCard International enlist help from Troy Aikman, the MVP of Super Bowl XXVII and six-time Pro Bowl quarterback to introduce MasterCard PayPass, a contactless payment technology that help consumers speed their way through payments.

Moore, Horner join HTNG

09/01/2005

The ranks of Hotel Technology-Next Generation (HTNG) continue to swell.

Radisson Expands Online Check-in

09/01/2005

More than 70,000 guests have already used the Radisson Hotels & Resorts Express Yourself online guest check-in service in the United States and the program is being expanded internationally.

On Property:

Take Me Away

09/01/2005
Lindsay Elkins, Assistant Editor

The increasing stress of the daily grind has many travelers longing for a getaway filled with relaxation and leisurely activities. However, the hassle of booking and scheduling activities at resorts can oftentimes leave guests feeling in need of another vacation.

Point of Service:

Point of Maximum Return

09/01/2005
Lisa Terry, Contributing Editor

A point-of-sale system represents a huge investment for many companies, yet most fail to use even a fraction of the systems' capabilities. That relegates POS squarely to the expense category, when full use of the software and hardware they've bought can make POS a revenue-generator.

Speed Solutions:

The Drive Way

09/01/2005
Mary Carlin, Contributing Editor

There can be little argument about the importance of the drive thru for quick-service restaurants.

Intelligent Biz:

Building Relationships

09/01/2005
Vicki Powers Contributing Editor

Managing the wide-range of relationships, suppliers and food-cost variables has always been one part science, two-parts art for hospitality operators. While a loft, ambition, bringing logic and efficiency to the supply chain has proven difficult.

Killer Apps:

Signal Recognition

09/01/2005
Reid A. Paul, Editor-in-Chief

These days a guest at a typical hotel is far more likely to pick up his or her cell phone in a hotel room than use the guestroom phone. Quickly, the cell phone has become an essential tool, not just for business, but for everything.

Vantage Point:

Breaking the Rules

09/01/2005
Jeff Chasney, Guest Contributor

Many of us are reluctant to break rules and take the big risk. We have all done many of the same things. It only takes a small amount of time after one company has done something for everybody to jump on the bandwagon. We achieve excellence by getting there faster and less expensively.

Three S's:

Always On

09/01/2005
Dianne Lorden
  • Contributing Editor
  • Many multi-unit restaurants are lining up for high-speed access to keep their businesses competitive and their customers happy.

    Feature Stories:

    Yielding Results

    09/01/2005
    George Koroneos, Contributing Editor

    Revenue management wasn't always so easy for the 161-room Gainey Suites hotel in Phoenix, Arizona. Up until last summer, the property relied--if that is the word--on an outdated seven-year-old system that had limited functions and was slow and cumbersome.

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