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...many as 10% of all business trips include children. At large medical and other professional conventions, up to a third of participants bring the family. In a highly competitive industry, hoteliers have found that children's services can help win loyal business travelers and lure future customers into the fold. "If we hook them now, we've got them later in life," says Hyatt Hotels president Darryl Hartley-Leonard. "This is going to become the way of life in the travel business -- offer a specialty product line for children, and you build brand loyalty...

Author: /time Magazine | Title: Travel: Room Service? Get Me Milk And Cookies | 7/3/1989 | See Source »

...wonder if I should blame myself for there not being more Blacks on The Crimson. I try to tell myself that Blacks must be willing to go through the "comp," like I did. But I still wonder if I should have recruited them. Should bringing more Blacks into the fold be another responsiblility minority journalists should bear, as college professors who are Black are expected to act also as big siblings to students...

Author: By Casey J. Lartigue jr., | Title: Double Duty: A Writer or a Role Model? | 5/26/1989 | See Source »

Ever since Charlie Chaplin battled a rambunctious Murphy bed, the fold-up sleeper has been an American icon. In New York City last week, a federal appeals court showed just how firmly the name is embedded in popular lore when it ruled that "Murphy bed" has become a generic term and therefore is not subject to trademark protection...

Author: /time Magazine | Title: TRADEMARKS: What Makes a Real Murphy? | 5/15/1989 | See Source »

Robert A. Matano, the director of the Alcohol and Drug Treatment Center at Stanford University says that the problem with excessive college drinking is two-fold...

Author: By Chip Cummins, | Title: Alcohol Use Now Leads to Problems Later | 5/12/1989 | See Source »

...many of America's culinary colleges, where students pay as much as $19,000 for intense two-year courses, working in school-owned restaurants is required for graduation. Students may be taught everything from the psychology of hiring waiters to how to fold napkins or operate credit-card machines. But any would-be chef faces the final test preparing and serving food. The New England Culinary Institute in Montpelier, Vt., has set up one of its restaurants, Tubbs, in a remodeled jail. Says co-founder John Dranow: "We've been influenced by the medical-school model. Students learn better...

Author: /time Magazine | Title: Food: The Cooks Who Can't Be Fired | 5/8/1989 | See Source »

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