Editorial Board   Guest Author

Dr. Tracey

Bruce Tracey

Professor of Management, Cornell University's School of Hotel Administration

Dr. Bruce Tracey is a Professor of Management at Cornell University's School of Hotel Administration. Since joining the faculty in 1992, he has taught courses in strategic and human resources management and leadership for undergraduate, graduate, executive, and online audiences throughout the world.

Dr. Tracey's research examines a wide range of topics, including factors that influence the effectiveness of training and development initiatives, the nature and roles of flexible HR systems, causes and costs of employee turnover, scale and measurement development, and HR implications for legal compliance.

Dr. Tracey has presented his work at numerous regional, national, and international conferences, and his research has been published in diverse outlets such as the Journal of Applied Psychology, the Journal of Management, the Cornell Hospitality Quarterly, the International Journal of Contemporary Hospitality Management, and the University of Pennsylvania Journal of Labor and Employment Law.

Dr. Tracey's sponsors for research, consulting, and executive training include the American Hotel and Lodging Association, Four Seasons Hotels and Resorts, Hilton Worldwide, Marriott International, Mövenpick Hotels and Resorts, the Kessler Collection, Blue Hill Farm, Hillstone Restaurant Group, Uno Chicago Grill, among other companies, and he has been cited in USA Today, the New York Times, Fast Company, Powder Magazine, Times-Picayune/nola.com, Orlando Sentinel, wgbh.org, ehotelier.com, and other popular press and online outlets.

Dr. Tracey is also serving as a second-term Editor of the Cornell Hospitality Quarterly, and is the Vice President for the International Network of Business and Management Journals, which promotes professional development for emerging scholars.

Please visit http://www.cornell.edu for more information.

Dr. Tracey can be contacted at +1 607-255-8555 or jbt6@cornell.edu

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.