|
1.
|
By Jason Q. Freed, News Editor-Americas
13 December 2010
To clarify the blurry distinction between select- and full-service, STR and STR Global removed the midscale-with-food-and-beverage and midscale-without-food-and-beverage categories.
|
|
2.
|
HNN Newswire
14 December 2010
The Midscale with Food and Beverage and the Midscale without Food and Beverage segments will be replaced by the Upper Midscale segment and the Midscale segments.
|
|
3.
|
By Steven Kamali, HotelNewsNow.com columnist
21 August 2012
To differentiate from competitors, hoteliers are looking to F&B outlets to enhance brand identity and attract new clients.
|
|
4.
|
HNN Newswire
13 November 2012
Hoteliers voiced support for the new Food & Beverage STAR Benchmarking Report, which will allow hoteliers for the first time to accurately benchmark F&B revenues against national and local competitive sets.
|
|
5.
|
By Tamara Thiessen, HotelNewsNow.com correspondent
24 June 2010
Shangri-La Hotels and Resorts food and beverage chief, Jean-Michel Offe, discusses the group's European expansion and the Parisian palate.
|
|
6.
|
By Rachael Spann Urie, Director, Public Relations, STR
28 October 2010
The midscale-with-food-and-beverage segment experienced the largest increase in occupancy for the week ending 23 October 2010, according to data from STR.
|
|
7.
|
By Rachael Spann Urie, Director, Public Relations, STR
11 November 2010
The midscale with-food-and-beverage segment reported the largest RevPAR increase, rising 11.2%, for the week ending 6 November 2010.
|
|
8.
|
HNN Newswire
10 August 2011
Increased guest spending reflected higher average ticket prices, daily hotel room rates and food, beverage and merchandise spending.
|
|
9.
|
HNN Newswire
11 November 2011
The company reports increased guest spending reflected higher average ticket prices, daily hotel room rates and food, beverage and merchandise spending.
|
|
10.
|
By Matthew Pohlman, HotelNewsNow.com columnist
11 April 2012
Celebrity chefs can provide luxury hotels with a revenue accelerator, but first hotel owners and operators need to decide what management contract works best for their properties' day-to-day operations.
|