Ms. Juliette M. Boone

When Leadership Matters – A Review of Hotel Board Performance (Leia o Artigo)

LaSalle Hotel Properties wins top spot in the 13th HVS Executive Search US board performance study

dez 16, 2011 Por Juliette M. Boone e Keith Kefgen

From Ideals to Best Practices in Gaming Company Boardrooms: Corporate Governance in the U.S. Gaming ... (Baixar Arquivo)

HVS Executive Search, in their 12th annual study, evaluates the Best Gaming Boards of 2009. Conclusions are based on analysis of 35 public gaming companies.

jan 27, 2010 Por Keith Kefgen e Juliette M. Boone

Say on Pay: Real Bark or a Whimper? (Leia o Artigo)

HVS Executive Search looks at the Say on Pay bill recently passed in the United States - a real reform or just good politics?

ago 19, 2009 Por Juliette M. Boone e Keith Kefgen

Emerging Core Competencies (Leia o Artigo)

The passing of Sarbanes-Oxley, acquisition of hotels by non-traditional owners and Green Revolution are forces that have pushed the hospitality industry to develop new competencies within its talent pool.

mai 18, 2009 Por Juliette M. Boone

Increasing Importance of Hotel Food and Beverage is Reflected in Food & Beverage Staffing Trends (Leia o Artigo)

Notable increases in compensation and staffing levels of corporate food and beverage executives reflects the increasing importance that hotel companies are placing in this functional area.

nov 15, 2008 Por Juliette M. Boone

Designing Commercial Kitchens With Input From Operators And Concept Developers (Leia o Artigo)

Involving operators, chefs and concept developers in the kitchen design process can lower operational labor cost, increase menu flexibility, minimize equipment change costs and improve employee satisfaction.

out 15, 2007 Por Michael R. Beam e Juliette M. Boone

Minimum Wage Increases Necessitate Changing Scheduling Practices (Leia o Artigo)

In order to protect profit margins, restaurant owners will be required to react to rising wage rates. Operators will be forced to examine their scheduling practices to ensure that increasingly costly labor hours are not wasted.

jul 12, 2007 Por Michael R. Beam e Juliette M. Boone

Using a Banquet Profit & Loss Statement to Enhance Profitability in Food & Beverage (Leia o Artigo)

A banquet profit & loss statement is an important tool that restaurant, hotel and club operators can use to evaluate banquet and event business profitability.

mai 24, 2007 Por Juliette M. Boone

Golf and Country Clubs: Setting Higher Goals for Profitability in Food & Beverage (Leia o Artigo)

There are many opportunities for golf clubs to operate the food and beverage facilities in a more efficient way that will save resources, deliver better product & services, keep customers happy and ultimately deliver more to the bottom.

fev 9, 2007 Por Juliette M. Boone e Darius M Hatami