leora halpern lanz
Boston University School of Hospitality Administration Names New Program Chairs for Graduate and Undergraduate Degrees
Boston University School of Hospitality Administration | August 20, 2019
(August 20, 2019) Boston, MA - Boston University's School of Hospitality Administration (BU SHA) Dean Arun Upneja, PhD, has named Leora Halpern Lanz, ISHC, as Program Chair of the School's Master of Management in Hospitality (MMH), and Dr. Suzanne Markham Bagnera as Chair of the School's undergraduate program. According to Dean Upneja, PhD., "With the championing of these two experienced professionals, our goal is to further elevate the successful curricula and industry integration of our renowned School." Leora Halpern Lanz, ISHC, who has for the last four years also served as Marketing Lecturer at the undergraduate and graduate levels, t...
Leora Lanz | October 17, 2017
By Leora Lanz Hoteliers, marketing directors, and revenue managers in particular are continuously learning how to put the pieces of the puzzle together when it comes to creative and effective options for selling out room nights. Numerous challenges arise with the plethora of new distribution technology, which complicate the process of directly reaching the guest, or even controlling a hotel's presence on the variety of brand and third party websites. The Director of Sales and Marketing at The Langham Boston, Rachelle Boudreau, emphasized this challenge. "It is difficult to be aware of the various distribution channels, as so ma...
Leora Halpern Lanz | January 30, 2017
Now that 2016 is behind us, we can look back at food and dining achievements in the US and acknowledge a number of interesting trends we all enjoyed and appreciated. Restaurants and servers began to more effectively respect diners with food sensitivities and allergies, for example. The rising number of food delivery methods (thank you, Uber eats) and apps are notable. We also, thankfully, witnessed fast food and fast casual/quick service restaurants 'cleanse' their ingredients of antibiotics, GMOs and hormones. Chefs and restaurateurs paid close attention to their patrons' needs and ambitious food and beverage executives even gleaned so...
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