Editorial Board   Guest Author

Ms. Crowell

Beverly Crowell

Executive Vice President, Career Systems International

Beverly Crowell is an experienced consultant, facilitator, speaker, thought leader, and author specializing in the areas of organization, employee and human resources development. Her career spans a variety of industries, including, but not limited to, government, aerospace, healthcare, manufacturing, financial services, and non-profit. As the Executive Vice President of Career Systems International, Ms. Crowell manages the strategic direction of the company's product portfolio and marketing efforts. She also provides expertise in the areas of strategic talent management, employee engagement and retention, career development, and coaching. Her strengths include strategic interventions for clients to create and maintain a sustainable talent management culture with a focus on driving for measurable business results. Prior to joining CSI, Ms. Crowell was responsible for developing/delivering leadership, management, and professional development training programs for an aerospace organization. She has worked with clients in implementing Professional Development, Career Development and Employee Engagement / Retention programs. NASA, Bloomberg, Merck, Harvard, Citi, and PepsiCo are a few companies using these services. Ms. Crowell is a noted speaker presenting at The Conference Board's Employee Engagement and Retention Conferences as well as numerous corporate leadership meetings and events. She is a contributing author to The Talent Management Handbook: Creating Organizational Excellence by Identifying, Developing, and Promoting Your Best People and Coaching for Leadership: Writings on Leadership from the World's Greatest Coaches. Ms. Crowell's articles have also appeared in Leadership Excellence and the Talent Management magazines. Ms. Crowell holds a Master of Business Administration from Webster University in St. Louis, Missouri and a Bachelor of Journalism from the University of Missouri in Columbia, Missouri. She is certified in several feedback tools and experienced in delivering over 30 professional development and leadership course titles. She also received certification from NASA's Space Flight Training Instructor Academy at the Johnson Space Center.

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

Ms. Crowell can be contacted at 800-577-6916 or beverly.crowell@careersystemsintl.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.