More CoverageCVBs - Central East FloridaLike most

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Anthony Frank has been named director of food & beverage for The Chattanoogan, a

ST. HELENA, Calif.Starwood Hotels & Resorts has announced its plans to debut The Luxury Collection brand in California’s Napa Valley in the

ATLANTIC CITY, N.J.Even with some recent hotel struggles and while tackling its new push towards diversification, Atlantic City, N.J., seems to

Last year, both Hilton Hotels & Resorts and Marriott International were under fire for allegedly deceptive pricing in their advertisements of

DALLASOmni Hotels & Resorts has unveiled Omni Meetings University (OMU), an online meeting educational portal that provides planners with a

LINCOLN, Neb.Marcus Hotels & Resorts has completed an $11 million renovation of The Cornhusker, A Marriott Hotel, in Lincoln, Neb. The entire

Towering mountains, stunning coastlines and well-fed rivers define the geography of Washington. The plentiful outdoor activities and powerful vistas

DURHAM, N.C.Hyatt Hotels Corporation and Summit Hospitality Group have announced the opening of Hyatt Place Durham/Southpoint, in North Carolina, the

t’s standard practice for travel writers to tout an area’s diversity—how it has “something for everyone.” The Illinois

You can’t meet in Louisiana without indulging in the Creole and Cajun cuisines for which the state is so well known. Across the state of Louisiana

ANAHEIM, Calif.Hilton Anaheim announced

As the leaves begin to turn and bustling squares buzz with the energy of a new school year, we're reminded that while there are a million reasons to

Grand Wayne Convention Center announced the appointment of Marissa Best in the newly created

THE WOODLANDS, TexasStarwood Hotels & Resorts Worldwide, Inc. and The Howard Hughes Corporation announced the Westin brand will soon open its

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Chicago’s McCormick Place, which instituted major reforms to lower costs, improve labor relations and relax union work rule flexibility, netted

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Food and beverage trends are always changing, but significant shifts in how people approach food are influencing the menus of tomorrow, according to