The lobby of the Grand Aurelius didn’t just smell like expensive lilies; it smelled like anxiety. Julian, the newly appointed manager, clutched a weathered copy of Peter Venison’s 100 Tips for Hoteliers as if it were a shield. He had inherited a staff that moved like ghosts and a guest satisfaction rating that was currently sinking faster than an anchor.
It covers the journey from conceptualizing a hotel to its grand opening and ongoing daily operations. 100 Tips for Hoteliers Peter Venison pdf