In tough economic times, airlines and hotels could learn service lessons from restaurants

Like pistons on a crankshaft, there’s an interlocked choreography between airlines, hoteliers and restaurateurs driving the engine that makes the hospitality and tourism industries go.

A local hotel general manager may not know the name of the chief executive of, say, American Airlines, and the airline exec probably couldn’t rattle off more than two or three chefs in any designated town, but in their anonymity to one another they’ve formed a partnership if for no other reason than