And handling. Hoteliers were forced to be innovative and use the drop in occupancy to complete major renovation, step up training programs on new service standards, and cross-train in all departments, to name a few initiatives. Other operators were creative with marketing campaigns designed to generate local business, especially for their food and beverage outlets or for weekend special package business that locals otherwise would not consider. For the peninsula Group, the measures included deferring promotional activities that involved overseas travel and redirecting their advertising programs to the local market and imposing a hiring freeze for noncritical positions. The company ensured that the guest experience never suffered while cutting back-of-the-house costs, including energy and labor. No staff was laid off; they were told to clear annual leave, and some were deployed to other department.