Gestion hôtelière

🪲 To minimize bed bug hiding spots, keep rooms uncluttered. Clean second-hand furniture with specialized heat equipment before introducing them to your establishment. Provide open wardrobes and luggage racks for guests' clothes and suitcases. Housekeeping staff should be trained to detect bed bugs early, with visual checks ideally daily, at least weekly. Thoroughly clean all room nooks after guests leave; steam clean mattresses, box springs, headboards, luggage racks, armchairs, and carpets weekly. Wash suspected infested linen at 60 °C. Guest awareness is vital; hotels like Albert 1er in Toulouse, owned by Emmanuel Hilaire, advocate for better client education on bed bugs. The government provides resources at ecologie.gouv.fr. Other preventive measures include regular bi-annual canine detection.

Améliorer la qualité de service est essentiel pour accroître la notoriété et la rentabilité des établissements d'hôtellerie et de restauration, tout en fidélisant clients et collaborateurs. Transformer clients et équipes en "Ambassadeurs", anticiper les besoins individuels, et se faire accompagner par des consultants spécialisés sont des stratégies clés recommandées.

🎓 On June 28, École de Savignac in Périgueux celebrated the graduation of 126 bachelor's students and 54 MBA students in hospitality management. Boasting a 97% employment rate post-graduation, the school has over 3,000 alumni across more than 60 countries, with about 600 working abroad. Notably, 11% of graduates have become entrepreneurs.

📖 Bernard Boutboul, director of Gira, advises restaurateurs to welcome children despite a low average bill per child, viewing it as an investment to build loyalty among parents. He recommends offering a children's menu with multiple options, focusing on attractive, playful presentations, and moving beyond typical kids' dishes to educate them on healthier choices. Boutboul also suggests including collectible gifts to entice repeat visits and hosting children's birthday parties to fill restaurants during off-peak hours. He has proven the success of offering free meals to children, especially on Wednesdays, to boost parents' patronage and revenue in casual dining, but not in fine dining or fast food.

🍳 In 2024, L'Association des Maîtres Cuisiniers de France celebrates the 70th anniversary of "Le Meilleur Apprenti Cuisinier de France" contest. Renowned Chef Éric Fréchon, with 3 Michelin stars, a Green Star, and over 40 years of experience, will be the patron. Regional selections run from September 30 to November 28, 2024, across France, leading to the national final on January 13, 2025. Chef Fréchon is a Meilleur Ouvrier de France since 1993 and a Knight of the Legion of Honor since 2008.

🌿 Arnaud Dalibot, ex-directeur at LVMH USA, launched Mûre, a 45 m² micro-canteen in Paris, 2014, focusing on mainly vegetarian, homemade cuisine with 95% organic, seasonal, local products. Serving 300 lunches daily with an average spend of €12, options range from €5.30 to €17.50. In 2018, he started a 3-hectare agroecological farm in Ile-de-France, producing 140 vegetable varieties, fruits, honey, eggs, and opened a Parisian grocery store in January 2024. Partnering with Bertrand Jelensperger in 2022, Mûre's expansion includes 5 branches by autumn 2024, with a second 10-hectare farm already in operation.

L'article souligne l'importance de la personnalisation du PMS (Property Management System) dans l'industrie hôtelière, permettant une meilleure gestion et augmentant la rentabilité. Zak de WuBook est mis en avant comme un PMS tout-en-un personnalisable, offrant des fonctionnalités telles que l'automatisation des tâches, la gestion des autorisations utilisateurs, et le support multilingue et multicurrency, parmi d'autres avantages. [[[POST_SCORE: +2]]]

L'article discute des coûts cachés associés aux systèmes de gestion hôtelière (PMS), soulignant l'importance de comprendre les frais d'installation, les fonctionnalités incluses, les coûts de connectivité, de commissions, de paiement et de mises à jour. Il conseille les hôteliers de lire attentivement les contrats et de poser des questions pour éviter de mauvaises surprises et de choisir le meilleur PMS pour leurs besoins. [[[POST_SCORE: +3]]]

L'article discute des solutions pour améliorer l'attractivité et l'organisation de l'industrie hôtelière et de la restauration. Il évoque la nécessité d'adapter les structures aux attentes des différentes générations de travailleurs et de réinventer les titres professionnels pour refléter une culture d'entreprise moderne et accueillante. [[[POST_SCORE: +5]]]