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Issue 4 published December 2006

Here's a taster of some of the articles featured in this issue. If you are not already a member of the Institute of Hospitality and would like to read the full article click here to subscribe.

 

Enter the dragon

Duncan Bannatyne is the epitome of a self-made business man. Hospitality magazine talks Dragon’s Den, ice cream and Quality Care Homes to discover what has driven the growth of the Bannatyne Hotel and Fitness Club empire…

International: Simply British

Presenting hospitality with a difference, Sophie Allcock crosses the channel to rendez-vous with Lady Penny Holmes and butler Ben Newick AHCIMA, at the British Embassy, Paris…

International: High hopes at HICAP

Mark Keith FHCIMA, managing director of HVS Executive Search, reports from Hong Kong’s 17th annual Hotel Investment Conference Asia Pacific…

Talented People: One Singular Sensation

Women are like tea bags, says Avril Owton FHCIMA. They don’t know their own strength until they are put in hot water.

In the hotel business you never stand still, says Avril Owton, tucking into a hearty-sized bowl of cream of mushroom soup. “You’ve got to move forward,” she says, likening the profession to her earlier career as a dancer. We are having lunch, on a Wednesday, in the middle of the New Forest and one thing is clear: the Cloud Hotel is not short of customers…

Management: The time to grow

“If the public doesn’t want what you intend to offer, they’ll keep their money firmly in their pockets,” says Rod Taylor, relationship director and hotels team leader for Barclays Business Banking…

Management: How very dare you!

Sinclair Beecham, one half of the driving force behind Pret a Manger, the gourmet sandwich chain, is so fed up with being ripped off by middle-market hotel chains, he’s decided to open his own more luxurious version…

Small-Medium-Large: Food, glorious food!

School meals have come under fire in recent months. Matthew Moggridge visits three primary schools in Devon to check out the quality of their offering…

Recycling: Waste all wrapped up

By reviewing purchases and actively recycling waste, hospitality businesses can significantly reduce the volume of waste sent to landfill sites. Liz Morrish, SME Recycling programme Manager for WRAP (the Waste and Resources Action Programme) explains how…

Technology: Swipe out fraud

Following the installation of Chip and PIN, PCI DSS is now the recognised standard. But what exactly is it? And how does it affect you and your business? Connie Penn AIMC, of Kilrush Consultancy, reveals all…

Technology: Talk to the hand-held

Flat sales and mounting competition were causing problems for Whitbread’s TGI Friday’s brand…until the IT department stepped in…

Trends & Statistics: Fighting fit – the competitive advantage

The European hospitality sector is an essential and dynamic sector of the global economy, says the American Express Hospitality Monitor 2006…

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Issue 4

Issue 4 Hospitality Magazine