Editorial Board   Guest Author

Ms. Kovary

Giselle Kovary

President, n-gen People Performance

As president and co-founder of n-gen People Performance Inc., Ms. Kovary is dedicated to building strategies and programs that help clients target, motivate and engage employees in order to increase performance and productivity. She is a sought after resource to industry leaders, having worked with 18 of the top Fortune 500 companies across North America, including Chevron, Cisco, TJX and Xerox. Over 60,000 people globally have experienced an n-gen workshop or presentation. With close to 20 years of experience in learning and development, she has devoted more than a dozen years to researching the impact that generational differences have on organizational performance. Ms. Kovary has created solutions and programs in five practice areas - sales & customer service, leadership, team building, Millennials and human resources. As a human resources expert, Ms. Kovary is regularly quoted in national publications and appears on television and radio. n-gen partners with clients to deliver existing 'off-the-shelf' learning programs from our library of 27 courses, or designs custom learning solutions. Our highly interactive learning programs engage all levels within an organization, from C-suite executives to front line employees. All n-gen training is based on the two books Ms. Kovary has co-authored: Loyalty Unplugged: How to Get, Keep & Grow All Four Generations and Upgrade Now: 9 Advanced Leadership Skills. Ms. Kovary has a Master's degree in communication studies from the University of Windsor. She is a member of the Society for Human Resource Management and raises money for breast cancer research in her free time.

Please visit http://www.ngenperformance.com for more information.

Ms. Kovary can be contacted at 416-362-7564 or gkovary@ngenperformance.com

Coming up in August 2020...

Food & Beverage: New Technological Innovations

In the past few years, hotel food and beverage departments have experienced significant growth. Managers are realizing just how much revenue potential this sector holds, both in terms of additional revenue and as a means to enhance the guest experience. As a result, substantial investments are being made in F&B operations as a way to satisfy hotel guests but also to keep pace with the competition. Though it has been a trend for many years, the Farm-to-Table movement shows no signs of abating. Hotel chains are abandoning corporate restaurants and are instead partnering with local chefs to create locally-influenced dining options. Local, farm-sourced ingredients paired with specialty beverages or local wine also satisfies the increasing demand from Millennial travelers who are eager to travel sustainably and contribute to a positive impact. A farm-to-table F&B program also helps to support the local economy, which builds community goodwill. Also popular are "Self-Serv" and "Grab & Go" options. These concepts stem from an awareness that a guest's time is limited and if a hotel can supply them with fast, fresh, food and beverage choices, then so much the better for them. Plus, by placing these specialty kiosks in areas that might be traditionally under-utilized (the lobby, for instance), they can become popular destination locations. Of course, there are new technological innovations as well. In-room, on-screen menus allow guests to order from any restaurant on the property, and some hotels are partnering with delivery companies that make it possible for guests to order food from any restaurant in the area. Also, many hotels are implementing in-room, voice-activated devices, so ordering food via an AI-powered assistant will soon become mainstream as well. The August issue of the Hotel Business Review will report on these developments and document what some leading hotels are doing to expand this area of their business.