Editorial Board   Guest Author

Dr. Singh

Sheetal Singh

Partner, Organizational Development , HVS Executive Search

An award-winning researcher, corporate trainer, and coach, Dr. Singh is a Professor of Leadership and Change Management for the OMBA program at Robert H. Smith School of Business, University of Maryland, where she received her Ph.D. in Organizational Behavior and Strategy.

Dr. Singh runs her own consulting practice, OTI Advisors LLC, providing leadership development Services to hospitality firms and is a partner with HVS Executive Search, heading its Organizational Development practice.

With a strong background in organizational development and executive training, Dr. Singh specializes in Leadership Development, Change Management, Executive Coaching, Executive Onboarding, Succession Planning, and Employee Wellness, as well as Retention Strategy.

Dr. Singh has spent the last decade studying entrepreneurs, leadership, and emotional labor in hospitality firms and start-ups. Her research and organizational development work was motivated by her dedication to support individual & organizational performance and wellbeing.

She completed her undergraduate work in Commerce at Delhi University and in Hotel Administration from the Institute of Hotel Management, Delhi, India.

She also earned a post-graduate diploma in Hotel Management from The Oberoi Centre of Learning and Development, Delhi, India. Prior to her doctoral endeavors, Dr. Singh spent over a decade in the hotel industry working with The Oberoi Group of Hotels & Resorts and the Carlson Group in various positions ranging from rooms department to food & beverage before transitioning into training & development.

Dr. Singh has appeared as a featured speaker at Cornell University's School of Hotel Administration and continues to serve as a coach for its Leadership Development Program.

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

Dr. Singh can be contacted at +1 202-330-7069 or ssingh@hvs.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.