Editorial Board   Guest Author

Ms. Hoheb

Camille Hoheb

Managing Director, Wellness Tourism Worldwide

Camille Hoheb is the President of Wellness Tourism Worldwide, a strategic consultancy specializing in development, strategic planning and partnerships.

Assisting governments, businesses, and entrepreneurs to capitalize on the multi-billion wellness travel industry, Ms. Hoheb is a highly sought after strategic advisor, speaker, and thought leader. Founding Wellness Tourism Worldwide in recognition of the wide gap between quality-of-life, hospitality, tourism and sustainability, her clients include Thailand Tourism Authority, Korean Tourism Office, Sodexo, and IHG, ARIZONA Office of Tourism, Visit Estes Park, Discover Dominica Authority and others.

    Early on Ms. Hoheb helped shape the industry with trendspotting, reports, and public speaking engagements. Her work to advance well-being and economic growth through travel is prolific.

    Ms. Hoheb is the author of "The Guide to Selling Wellness Travel", which sold in 27 countries and is now available in a Spanish edition, "La Guia Para Vender Viajes de Salud y Bienestar." She authored several reports including" "The Top 10 Wellness Travel Trends", "U.S. Vacationers: Health, Happiness & Productivity" and "Wellness Travel: Shaping America's Health & Economy."

    Ms. Hoheb is an accomplished speaker and workshop facilitator. As a topic expert, she has spoken at over 40 events in the Americas, Middle East, Asia and Europe presenting at ITB Berlin, the Arizona Governor's Conference on Tourism, NTA Travel Exchange, ASTA Annual Conference and at the World Food Travel Conference to name a few.

    Ms. Hoheb developed Wellness Travel Academy - a suite of digital products and online continuing education program for travel agents, tour operators and suppliers.

    Ms. Hoheb is the editor of the Wellness Travel Journal, an online media and newsletter outlet providing news to both consumers and trade professionals and also is a freelance travel writer. She has received multiple awards for tourism marketing excellence and was recognized as a "Trendsetter" by TravelAge West.

    Ms. Hoheb was recently honored as an "Outstanding Mentor in Travel and Tourism" by witti (an Association for International Women in Travel & Tourism.) Her career spans twenty+ years experience in healthy consumer lifestyle marketing.

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

    Ms. Hoheb can be contacted at +1 310-720-1755 or camille@wellnesstourismworldwide.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.