Choice Hotels is First Major U.S. Hotel Chain to Offer HospitalityCareAffordable Health Benefit Plan Designed for Employees of Choice Hotels Franchised Properties
SILVER SPRING, Md., Choice Hotels International (NYSE:CHH) announces that it has selected Planned Administrators, Inc. (PAI) to offer and administer HospitalityCare to its franchisee base. HospitalityCare is a limited benefit health insurance plan designed to meet basic health coverage needs of Choice Hotels franchisees and their employees.
Because Choice Hotels has over 4,400 domestic franchised hotel properties, the HospitalityCare plan will be available to an estimated 40,000 employees. Choice Hotels is the first major U.S. hotel chain to offer HospitalityCare, a limited benefit health insurance plan, available to its franchise owners and their employees. Over 260 hotels have already signed up to make coverage available to their employees.
"This totally new and unique plan has not before been made available on this scale in the hospitality industry," said Paul Payette, senior director franchisee solutions, brand solutions for Choice Hotels. "It's a way of doing our part to make health care more readily available to the hard-working hotel employees and continues our commitment to help franchisees find innovative solutions to better their business."
The plan starts at under $20 per week for the employee only and is available in three rate tiers allowing the employee to opt for coverage for themselves, their spouse and their children. Employees can also choose to add dental, vision, short-term disability or life insurance options to their plan.
Offering a limited benefit health plan to their hourly wage and temporary employees could give franchisees a competitive edge in recruiting and retaining the best employees. A study done by Society for Human Resource Management rated health insurance the #1 most effective employee retention tool, even higher than salary.
Although, not technology related,I chose this article because during a time where Health care is on everyones mind and during an election year I thought it would be a very important topic for others to read. This is very important to graduating Seniors because most of us at this time will be let go off of our parents insurance with in the year or so, and we will be taking new job positions that you have to be a full time employee or have been with the company for at least 6 months, so there would be a time that you have no insurance that could be very dangerous. With this porgram I would feel comfortable taking an externship and knowing i will be ok even though I am not a full time employee.
Saturday, April 26, 2008
Wednesday, April 16, 2008
Assignment 4
Posted On: 4/8/2008
Tijuana Taxi Installs Server Paging System for Faster Service Tijuana Taxi serves up their world famous Mexican and southwest cuisine faster than ever with the SoftTouch SoftCall system. Customers get instant service at the touch of a button. Each table has a small wireless device with three buttons: Page Server, Drink Refill and Check Request."Our customers love it," says Jessica Costa, owner and operator of Tijuana Taxi. "When a customer needs instant service, they push one of the buttons and the wait staff responds."SoftCall push-for-service empowers customers by giving them greater control of their dining experience at this casual eatery. "Even the most attentive server can't be in two places at one time; this technology makes good servers even better by giving them instant awareness of their customers' needs," adds Costa.SoftCall integrates Long Range Systems' alphanumeric pagers and their Table Genie wireless push-for-service devices directly into the POS system. For example, when a customer presses the Drink Refill button, the server gets a text message with the table number and all of the drinks currently being served; this allows the server to bring drink refills without querying the customer first.This wireless technology also fully integrates with the SoftTouch INFORM (Intelligent Notifications For Operations Real-time Management) technology, which is designed to improve workflow performance and customer satisfaction by sending real-time communications to servers and management.
This article brings up a great tool to enhance you dining experience. Being a fairly good waitress for a couple of years and having many server friends I found this article to be very useful in the industry. It allows guest to let the server know what they need so the guest is not sitting at the table wondering "did my server leave". I know i have wondered that may times when my drinks are empty at the table or I really would like the check. Being that I am a server I understand it that at times your station can become very crazy, but there are only times I know a server just does not want to be there serving me and my guest that evening. This pager system would be great because I can pres a button and the server can just do the service with out any extra steps. The only down side to this instrument would be if your guest decide to play with the buttons just to get the server back and fourth. Tha can be kinda annoying. But, the 90% of guest who would come in and use the tool properly would make everyone a lot happier.
www.ncr.com
hospitality technology
Tijuana Taxi Installs Server Paging System for Faster Service Tijuana Taxi serves up their world famous Mexican and southwest cuisine faster than ever with the SoftTouch SoftCall system. Customers get instant service at the touch of a button. Each table has a small wireless device with three buttons: Page Server, Drink Refill and Check Request."Our customers love it," says Jessica Costa, owner and operator of Tijuana Taxi. "When a customer needs instant service, they push one of the buttons and the wait staff responds."SoftCall push-for-service empowers customers by giving them greater control of their dining experience at this casual eatery. "Even the most attentive server can't be in two places at one time; this technology makes good servers even better by giving them instant awareness of their customers' needs," adds Costa.SoftCall integrates Long Range Systems' alphanumeric pagers and their Table Genie wireless push-for-service devices directly into the POS system. For example, when a customer presses the Drink Refill button, the server gets a text message with the table number and all of the drinks currently being served; this allows the server to bring drink refills without querying the customer first.This wireless technology also fully integrates with the SoftTouch INFORM (Intelligent Notifications For Operations Real-time Management) technology, which is designed to improve workflow performance and customer satisfaction by sending real-time communications to servers and management.
This article brings up a great tool to enhance you dining experience. Being a fairly good waitress for a couple of years and having many server friends I found this article to be very useful in the industry. It allows guest to let the server know what they need so the guest is not sitting at the table wondering "did my server leave". I know i have wondered that may times when my drinks are empty at the table or I really would like the check. Being that I am a server I understand it that at times your station can become very crazy, but there are only times I know a server just does not want to be there serving me and my guest that evening. This pager system would be great because I can pres a button and the server can just do the service with out any extra steps. The only down side to this instrument would be if your guest decide to play with the buttons just to get the server back and fourth. Tha can be kinda annoying. But, the 90% of guest who would come in and use the tool properly would make everyone a lot happier.
www.ncr.com
hospitality technology
Thursday, March 13, 2008
Assignment 2
European Technology Issues Discussed at EHTEC 2008
February 22, 2008 - Over 150 attendees from over 25 countries convened at the sold-out 2008 European Hospitality Technology Educational Conference (EHTEC) to address technology issues and network with exhibitors and colleagues. “EHTEC provided a genuine insight into what key hotel executives think about the future of technology,” said Tim Wye, director at Hotel Consortium.
The boutique conference offered two full days of focused technology education and networking opportunities with European hospitality professionals. The program included hot topics, such as guestroom technology, evolution of electronic distribution and technology trends. The well-received closing session discussed how to effectively run an IT department in the generation of global converged networks
I chose this article because I found it very interesting because being a soon to be alumni and looking for a career in the hospitality industry I am the future. And, whether we enjoy the technology aspect of the industry we have to be able to keep up with the times. Technology is continuously changing and being a young manager one will have to be able to know what will enhance their property. I would not mind attending a conference like this in the future so I too can have a competitive advantage when seeking out my job. I would like to know who has the been and widely known products. Thank you for taking the time out and reading.
www.hftp.org
February 22, 2008 - Over 150 attendees from over 25 countries convened at the sold-out 2008 European Hospitality Technology Educational Conference (EHTEC) to address technology issues and network with exhibitors and colleagues. “EHTEC provided a genuine insight into what key hotel executives think about the future of technology,” said Tim Wye, director at Hotel Consortium.
The boutique conference offered two full days of focused technology education and networking opportunities with European hospitality professionals. The program included hot topics, such as guestroom technology, evolution of electronic distribution and technology trends. The well-received closing session discussed how to effectively run an IT department in the generation of global converged networks
I chose this article because I found it very interesting because being a soon to be alumni and looking for a career in the hospitality industry I am the future. And, whether we enjoy the technology aspect of the industry we have to be able to keep up with the times. Technology is continuously changing and being a young manager one will have to be able to know what will enhance their property. I would not mind attending a conference like this in the future so I too can have a competitive advantage when seeking out my job. I would like to know who has the been and widely known products. Thank you for taking the time out and reading.
www.hftp.org
Sunday, March 2, 2008
Blog Assignment 1
Bradley Schimidt, What to Expect in 2008, Hospitality Technology.
www.htmagazine.com/ME2/dirmod.
This article allowed me to understand the issues and trends that will affect society in the year to come. Touching upon only a hand full of topics this article deceided to discuss four major points as to how (we) are going to handle all these changes. Going Green, Millennials(born between 1796-2000), Healthy traveller, and the Economy.
Many hospitality operators are seeking to do their part to protect the environment through building and operating green facilities. A major barrier to building green, however, is the fact that development cycles prevent the most efficient technologies from being built into hotels. developers aren't yet getting more greenbacks for their green buildings. Until they do, motivation to build them is low. developers aren't yet getting more greenbacks for their green buildings. Until they do, motivation to build them is low.
Millennials use the Internet to spend money, and a major goal of the hospitality industry in the Internet age has been to discern the best way to leverage the Internet to take advantage of that reality. And so as the Internet has become an extension of the lives of Millennials, the Internet has become an extension of the hotel and restaurant brand in response.Millennials are even affecting the architectural concepts of hotels themselves.Starwood's aloft were designed with these specific elements in mind. They feature 24 hour dining and fitness center amenities, and open floor plans designed to draw guests to social common areas where they can eat, drink, check email and above all, relax, together.
Large portions of the American public, witnessing a rising incidence of obesity, have become increasingly health conscious. For the hospitality industry, this has mostly manifested itself in the very public battle over trans fats.With several trans fat bans already on the books and legislation pending for 2008 in 18 states, as of press time, numerous restaurants and hotels - including KFC, Starbucks, Papa Murphy's, Marriott and Loews - saw the writing on the wall and announced their own plans to ban trans fats.
This directly affects both restaurant and hotel operations and though costs are not always passed to consumers, it can happen. Starbucks did just that twice in a nine month period - October 2006 and July 2007 - citing rising energy and dairy costs as the reason for raising the cost of its beverages.In times of economic prosperity, the average consumer would be able to absorb such a price increase. However, consumers themselves are experiencing the increased commodity costs at the grocery store and at the pump. Combined with sub-prime mortgage woes and recession fears consumers may think twice about where they're going to spend and discretionay dollars.
I found this article to be very interesting because for the last week we have been disucssing trends that (we) the class would believe to be taking place and then I found this article about certain trends that will effect all of the industry slowly. Each topic the author spoke about had a good and a bad part about the trend. for example I think going Green is a great Idea but how can one jus afford to close their restauant for some time in order to do a complete renovation. That is very colsty the benifits are great t the end but what happens to the mom and pop restaurants who can not afford to change to a larger company. I feel that all these trends will happen but it will take time for many hoteliers, shop owners, or anyone else to be able to support there finances ona hold.
www.htmagazine.com/ME2/dirmod.
This article allowed me to understand the issues and trends that will affect society in the year to come. Touching upon only a hand full of topics this article deceided to discuss four major points as to how (we) are going to handle all these changes. Going Green, Millennials(born between 1796-2000), Healthy traveller, and the Economy.
Many hospitality operators are seeking to do their part to protect the environment through building and operating green facilities. A major barrier to building green, however, is the fact that development cycles prevent the most efficient technologies from being built into hotels. developers aren't yet getting more greenbacks for their green buildings. Until they do, motivation to build them is low. developers aren't yet getting more greenbacks for their green buildings. Until they do, motivation to build them is low.
Millennials use the Internet to spend money, and a major goal of the hospitality industry in the Internet age has been to discern the best way to leverage the Internet to take advantage of that reality. And so as the Internet has become an extension of the lives of Millennials, the Internet has become an extension of the hotel and restaurant brand in response.Millennials are even affecting the architectural concepts of hotels themselves.Starwood's aloft were designed with these specific elements in mind. They feature 24 hour dining and fitness center amenities, and open floor plans designed to draw guests to social common areas where they can eat, drink, check email and above all, relax, together.
Large portions of the American public, witnessing a rising incidence of obesity, have become increasingly health conscious. For the hospitality industry, this has mostly manifested itself in the very public battle over trans fats.With several trans fat bans already on the books and legislation pending for 2008 in 18 states, as of press time, numerous restaurants and hotels - including KFC, Starbucks, Papa Murphy's, Marriott and Loews - saw the writing on the wall and announced their own plans to ban trans fats.
This directly affects both restaurant and hotel operations and though costs are not always passed to consumers, it can happen. Starbucks did just that twice in a nine month period - October 2006 and July 2007 - citing rising energy and dairy costs as the reason for raising the cost of its beverages.In times of economic prosperity, the average consumer would be able to absorb such a price increase. However, consumers themselves are experiencing the increased commodity costs at the grocery store and at the pump. Combined with sub-prime mortgage woes and recession fears consumers may think twice about where they're going to spend and discretionay dollars.
I found this article to be very interesting because for the last week we have been disucssing trends that (we) the class would believe to be taking place and then I found this article about certain trends that will effect all of the industry slowly. Each topic the author spoke about had a good and a bad part about the trend. for example I think going Green is a great Idea but how can one jus afford to close their restauant for some time in order to do a complete renovation. That is very colsty the benifits are great t the end but what happens to the mom and pop restaurants who can not afford to change to a larger company. I feel that all these trends will happen but it will take time for many hoteliers, shop owners, or anyone else to be able to support there finances ona hold.
Sunday, February 24, 2008
first timer
This is going to be a very excited semester. I am already learning things I never knew or had any interest in doing. Hope you stick around and see what else I learn.
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