Editorial Board   Guest Author

Ms. Curtis

Nina Curtis

Founder & President, The Nile Institute

Nina Curtis is the founder and president of the Nile Institute, 'A Source Vit'al', located in West Hollywood, California. The Nile Institute is dedicated to offering exceptional wellness services, the finest in quality personal care products and information that is relevant for its clients to make responsible choices about their individual wellness, beauty and personal care needs. Motivating, dynamic, and inspirational all describe Nina Curtis' interaction with audiences during seminars, lectures, workshops and keynote speeches. Ms. Curtis' enthusiasm and sincere desire to move her audience to action, has captured the attention of many corporations looking for leadership and consulting in the areas of corporate communications, sales force and technical training. Known as the "Esthetician's, Esthetician", Ms. Curtis has a twenty-plus year history in the professional skin care industry, where she is respected as an innovative skin care specialist, educator, lecturer and businesswoman. Originally licensed as a cosmetologist, Ms. Curtis has obtained certification in Aromatherapy, Reflexology, Acupressure, Micro Current, Reiki and Color Light Therapy. Ms. Curtis has trained throughout the United States, France, Germany, Australia and England. She received her Bachelor degree of Science in Management and her MBA from Pepperdine University and is also a graduate of the Lynwood Business Institute. Recognized as a trailblazer, Curtis has served as a volunteer member of the Barbering and Cosmetology Advisory Council and as Director of Education for Aesthetics International Association. Through her work with many of the cosmetics' industry heavy-hitters, she has been instrumental in the development and execution of training modules and programs for salons and spas. Ms. Curtis continues to travel internationally to heighten the standards of the professional skin care industry. Ms. Curtis has received five "Teacher of the Year" awards from the Fashion Institute of Merchandising and Design, located in Los Angeles, California, which inducted her into the Hall of Fame. In 2002 Ms. Curtis received the coveted 'Distinguished Alumna Award' from Pepperdine University for her outstanding accomplishments in serving humankind through the humane pursuits of business, for participating in building a stronger university and for her personal character as an example to all of the university's students, alumni and faculty. Ms. Curtis has been a volunteer for the American Cancer Society's Look Good, Feel Better program that provides skin care and cosmetic seminars for cancer survivors. Ms. Curtis has also reached out to the future business community as a volunteer speaker and valued mentor for the Academy of Business Leadership program located on several Southern California college campuses. Ms. Curtis currently serves on the UC Irvine Spa & Hospitality Management advisory board.

Ms. Curtis can be contacted at 310-275-6453 or curtiscomm@earthlink.net

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.