Cookies on HFTP Bytes

This site uses cookies to store information on your computer. Some are essential to make our site work; others help us give you the best possible user experience.
By using the site, you consent to the placement of these cookies. However, you can change your cookie settings at any time. Read our Privacy Notice to learn more.

I understand
  • New Global Directors Join the 2018-2019 HFTP Board

    The HFTP 2018-2019 Global Board of Directors was installed during the association's 2018 Annual Convention and introduces new directors Toni Bau, Carson Booth, CHTP and Mark Fancourt. These extensive director profiles give insight into the distinguished professions and personal goals of HFTP's newest association leaders.

  • Members Only: 2018 HFTP Compensation and Benefits Report

    By Tanya Venegas, MBA, MHM, CHIA. Results to the biannual survey conducted by Hospitality Financial and Technology Professionals (HFTP). Information includes data on compensation and benefits trends for finance and technology professionals in the club and lodging industries.

  • Primary Club Metrics

    Survey results identify which metrics are most often used to determine performance. By Agnes DeFranco, Ed.D., CHAE; Tanya Venegas, MBA, MHM, CHIA; and Amanda Belarmino

  • Introducing 'Your HFTP': An Updated Online Interface for HFTP Members

    HFTP is excited to announce the newly updated “Your HFTP” online account portal. “Your HFTP” allows you to successfully manage your HFTP membership online. This refreshed online interface looks and feels just like the HFTP website and (better yet) is mobile-responsive.

Digital Detox : Five Hotels to Disconnect

Ecole hoteliere de Lausanne (EHL)·11 March 2019
On average we check our smartphones about 80 times a day. Our lives in the 21st century can easily get clogged up with notifications, e-mails, tweets and likes. Even on our holidays a constant connection to Wi-Fi networks allow everyday stress factors to follow you to any destination. Have a read through our hand-picked list of hotels to explore some of the most attractive getaway destinations for your digital detox, where you can forget about your online persona and enjoy some moments of pure serenity.

New Dimensions of Service

Ecole hoteliere de Lausanne (EHL)·11 February 2019
The service industry is a unique powerhouse, which has seen constant growth over the past 20 years, with hospitality contributing some 10 percent of GDP. But what’s in store for the sector, particularly as it becomes ever more competitive and the pace of change ever rapid? At a recent event in Shanghai entitled ‘First Global Service Excellence Forum’ staged by CEIBS and Ecole hôteliere de Lausanne, we examined trends in the service sector.

Managing Overtourism

Ecole hoteliere de Lausanne (EHL)·11 February 2019
What, for you, makes an ideal vacation? Being alone in a beautiful spot or sharing the experience with loved ones? More likely than not you prefer to avoid the ‘madding’ crowd but you may already have had first-hand experience of the increasing numbers of tourists visiting major destinations such as Machu Picchu, Angkor Wat, the Taj Mahal and Venice.

Top 10 Trends Reshaping Hospitality in 2019

Ecole hoteliere de Lausanne (EHL)· 7 January 2019
The hospitality industry has been undergoing tremendous changes and disruptions over the last two decades.What key trends have been steadily reshaping the industry and where is hospitality heading in the near future? A study conducted among EHL faculty in the fall of 2018 provides insights on past and new challenges (as well as opportunities) hospitality players need to take into consideration.

Business Creativity: Think Differently, Ask Challenging Questions

Ecole hoteliere de Lausanne (EHL)· 7 January 2019
“Systematic yes, structured no,” says EHL Associate Professor of Service Management Marc Stierand. “Innovation is actually something that happens if you’re lucky. That’s the accepted result of a creative process.” Stierand, and his colleague Ian Millar, are currently setting up a new Institute of Business Creativity (IBC) at EHL. “What large, institutionalized organizations need these days in these turbulent times is actually an entity like ours that pushes them to think differently.”Is there a linear, structured approach to developing innovation? "Systematic yes, structured no," says EHL Associate Professor of Service Management Marc Stierand. "Innovation is actually something that happens if you're lucky. That's the accepted result of a creative process."

Future of Education: Universities Are not Placement Offices

Ecole hoteliere de Lausanne (EHL)· 7 January 2019
With around 19,000 universities in the world today, are higher education institutions producing the right sort of graduates required by industries such as the hospitality sector, and are students getting the education they deserve and need? Academic Denis Berthiaume, who has been recognized by the International Council for Educational Development (ICED) for his contribution to pedagogy, outlined the changes and trends within higher education in a recent session with faculty at EHL.

Gilets Jaunes' Protests: More Bad News For Parisian Hotels?

Ecole hoteliere de Lausanne (EHL)· 7 January 2019
What does not kill you makes you stronger. That phrase was coined by German philosopher Friedrich Nietzsche who died in 1900 after suffering serious health issues for years, but it's a phrase that still resonates today as hoteliers struggle to survive, adapt and thrive in the highly complex hospitality environment in the 21st century. France has been subject to a series of challenges over the past decade, from the financial crises at the end of the first decade of the new millennium, triggering an inevitable period of recession, followed by the 2015 terror attacks and, most recently, the local uprising of French citizens in the so-called 'gilets jaunes' anti-government protests, immobilizing historical locations in Paris such as the Champs-Elysees, Place de la Republique and Place de la Bastille.

Testing Guest Interactions with Robots

Ecole hoteliere de Lausanne (EHL)·18 December 2018
With funds from Innosuisse and working with partners from heigvd (Professor Andrès Uribe's team) and Swiss company Avatarion, this project uses a Pepper robot whose movements, gestures and conversation skills are controlled remotely via a real live agent, mimicking the behaviors of a human concierge. The goal of this project is to evaluate how customers perceive the quality of service delivered and provide insights for service companies using an avatar as a concierge.

Keep Your Distribution Options Open and Grow Direct Bookings

Ecole hoteliere de Lausanne (EHL)· 3 December 2018
In this crowded and competitive market, what's the best approach when it comes to marketing your hotel online? Hoteliers would - if they could - just focus on direct bookings with their potential clients. But with a plethora of online travel agencies out there such as and Expedia, hoteliers are having to reach out to potential guests via OTAs, even though it often means paying commissions of 15-20 percent on bookings.

Data Security in Hospitality: Risks and Best Practices

Ecole hoteliere de Lausanne (EHL)· 3 December 2018
Information security is a pivotal aspect of many industries, not least the hospitality industry due to the nature of the data collected by companies operating within hospitality. Hotels, motels, resorts, and rented apartment complexes all gather and electronically store a range of sensitive personal guest data, such as names, phone numbers, addresses, and credit card details.

Climate Change, Wine Production and Grapes Diversification

Ecole hoteliere de Lausanne (EHL)· 3 December 2018
Scientists have been warning for decades about climate change and its potential damaging impact on agricultural production.

Restaurant Staff: To tip or not to tip?

Ecole hoteliere de Lausanne (EHL)· 3 December 2018
Tips are crucial for restaurant staff in the US where salaries are generally low, but in Switzerland tips are a form of bonus based on customer satisfaction and not so critical as basic salaries can be around 4,000-5,000 CHF or USD a month.

Strategic Management Accounting: How Important is it to Hotel Managers?

Ecole hoteliere de Lausanne (EHL)· 3 December 2018
While hotels have long used traditional management accounting practices, their use of contemporary strategic management accounting (SMA) techniques has not been as widespread. As researchers, this intrigued us because studies conducted outside the hotel industry had found that the relationship between firm strategy and firm performance was significantly enhanced through the use of SMA techniques.

Finding Meaning In Travel

Ecole hoteliere de Lausanne (EHL)·31 October 2018
For more and more travelers nowadays, vacations are less about the "fly and flop" and more about living an outstanding experience and finding meaning and purpose in their busy lives. Some travelers seek authenticity and want to really dive into the culture or destination they are exploring; some want to dedicate a portion of their trip to a charity, besides taking time for themselves and get involved in volunteering projects.

Airbnb Pricing: Bloomberg Index Analysis

Ecole hoteliere de Lausanne (EHL)·31 October 2018
Bloomberg recently released the latest edition of its index which ranks locations around the world - taking into consideration some 120 cities - according to rates charged by Airbnb. Among its main findings were that although Miami and Boston took the top two places for the second year running regarding Airbnb pricing, Middle East destinations are now some of the most expensive in the world, with locations such as Tel Aviv, Dubai, Jerusalem, Riyadh and Kuwait City among the top 15.

Gastronomy Tourism: Putting Cambodian Cuisine on the Map

Ecole hoteliere de Lausanne (EHL)·31 October 2018
Two Cambodian chefs known as the ‘Kimsan twins’ because of their shared family names – Kimsan Sok and Kimsan Pol – grew up in a country which had been torn apart by the violence unleashed by the Khmer Rouge.

The Value of Teamwork in Service

Ecole hoteliere de Lausanne (EHL)·31 October 2018
How does one of the top restaurants in the world approach teamwork in service? Two EHL lecturers have just spent several days at Alain Ducasse’s restaurant at the Plaza Athénée in Paris and came away with a number of insights which they will now pass on to their students, as they seek to make sure the education they provide is up-to-date and aligned with the latest trends in the industry.

Why all the Appellations, Bordeaux?

Ecole hoteliere de Lausanne (EHL)· 1 October 2018
Jean-Marie Cardebat, wine economics professor at the Universite de Bordeaux, director of its finance and economics research center (Larefi), and affiliate professor at INSEEC Business School, spoke to Hospitality Insights recently on the sidelines of a wine and hospitality management forum at EHL about issues currently affecting Bordeaux wine producers.

Content Marketing Strategy in Hospitality: Choice Hotels Europe

Ecole hoteliere de Lausanne (EHL)· 1 October 2018
In this article on the brand as publisher, we focus on Choice Hotels which has launched a travel portal to drive traffic to its booking site and collect customer data. Tess Mattisson, director of marketing for the European division of Choice Hotels International, spoke recently to EHL students about why she decided to launch the site and the benefits it has brought.

The Future of Work: Look on the Bright Side?

Ecole hoteliere de Lausanne (EHL)· 1 October 2018
Whenever you hear a news item about artificial intelligence and robots, which are now gaining a foothold in the hospitality industry and other sectors, the message is usually this: jobs are going to disappear, with perhaps millions of people facing long-term unemployment.

Online Customer Reviews: Their Impact on Restaurants

Ecole hoteliere de Lausanne (EHL)· 1 October 2018
Dining out, going for a movie, or enjoying a bottle of fine wine are all 'experience goods', that is, they have to be consumed or experienced in order for them to be assessed and evaluated. Online customer reviews are valuable as they allow potential consumers to get in-depth information from others for a relatively low cost and little effort. With one click, they can solve an information asymmetry problem in which service providers are better informed than customers. The internet allows customers to share their views and feedback cheaply and efficiently with a large audience.

The Need for Big Data and Quantitative Skills Training In Hospitality

Ecole hoteliere de Lausanne (EHL)· 1 October 2018
The hospitality industry is becoming increasingly complex, with financial engineering, corporate governance, and strategic interactions with other sectors now part and parcel of daily life. In addition, publicly-traded major hotel chains manage a portfolio of brands and deal with a range of other industries at the same time. Hotels can no longer rely on experience and 'savoir-faire' to get by, but need to hire staff who are comfortable with quantitative skills such as mathematics and statistics.

The (In)famous Article 404 of the Swiss Code of Obligations

Ecole hoteliere de Lausanne (EHL)· 1 October 2018
Contracts, whether for providing specific labor-related services or so-called ‘agency’ agreements, form the cornerstone of most industries ranging from hospitality to banking and are especially critical when they involve two or more parties from different countries. But what if there’s a dispute?

Single-Use Plastics: Hotels and Airlines are Cutting Down

Ecole hoteliere de Lausanne (EHL)·24 September 2018
From plastic straws to the complete elimination of single-use plastics, more and more in the hospitality industry are opting to create a sustainable travel experience.

Celebrity Chefs: Are They Worth It?

Ecole hoteliere de Lausanne (EHL)· 3 September 2018
Celebrity chefs are 'very expensive' but they can bring instant brand recognition to your hotel restaurant. That was the general consensus among panelists at the F&B breakout session at the International Hotel Investment Forum held recently in Berlin.

Frugal Innovation in Hospitality: Insights From Navi Radjou

Ecole hoteliere de Lausanne (EHL)· 3 September 2018
How can we, as an industry, do more with less? That's a challenge more and more companies are facing nowadays. It's also a conundrum posed by frugal innovation which seeks to deliver products and services that are not only affordable but also sustainable.


Thank you for subscribing. Your email address has been added to our mailing list.
To subscribe to the F&B Bytes Newsletter please enter your contact details below.
An error occured, please check your input and try again.
I do want to receive the F&B Bytes email newsletter.
By submitting this form, you have read and agreed to the Privacy Notice of HFTP.
You may unsubscribe to these emails at any time.