Gyun Mun News Today : Breaking News, Live Updates & Top Stories | Vimarsana

A priority of hotels worldwide is, quite naturally, attracting and catering to the needs of guests. Seldom do hotels invest heavily in strategies to cater to non-guests. However, according to Dr Sung Gyun Mun, Dr Linda Woo of the School of Hotel and Tourism Management (SHTM) at The Hong Kong Polytechnic University and a co-author, hotels’ food and beverage (F&B) departments can bring in big money by attracting customers from local communities – not just tourists. With important implications for businesses in the post-COVID-19 era of tourism recovery, the authors suggest that hotels may...

For U.S. consumers, hotels are no longer just somewhere to sleep at night. They are increasingly finding hotels a place to relax and unwind. Hotel developers have been including amenities that will boost room rates and occupancy (pools, fitness) but have put limited money into the food and beverage amenities to meet brand standards. Most brands in the U.S. market don’t require upscale hotels to have substantial F&B offerings, so some developers have not included this in their projects.