Editorial Board   Guest Author

Mr. Wang

Lucheng Wang

Part-time Teaching Assistant, Florida International University

Lucheng Wang is the Part-time Teaching Assistant for the Chaplin School of Hospitality at Florida International University. He has his bachelor's and master's degree in Hospitality and Tourism Management at Florida International University.

As a native Chinese, Mr. Wang has an interest in the Chinese food and beverage industry began after he graduated from high school. During this time, he has worked in a variety of positions in world-famous hospitality companies such as Hilton, Four Seasons, Yum!, and IHG.

While working on his master's degree and thesis at FIU, Mr. Wang worked as a Teaching Assistant. Here he gained further interest in food and beverage management by doing research. He has combined the experience and theory gained in his previous work and study, to discuss research topics closely related to the food and beverage industry.

Further, Mr. Wang has a great interest in the standardization of the Chinese culinary field. He hopes that through research, it can help reduce the cost consumption of the food and beverage industry, minimizing the difference in the cost consumption of different food and beverage workplaces under variable cultural background and working habits.

Mr. Wang is currently a Part-time Teaching Assistant for the Chaplin School of Hospitality at Florida International University, working on research about the demand forecast of Online Food Delivery (OFD) in China and the United States. Through modeling, it analyzes future needs and ultimately helps companies optimize cost allocation.

Please visit http://hospitality.fiu.edu/ for more information.

Mr. Wang can be contacted at +1 305-608-8487 or lwang052@fiu.edu

Coming up in November 2020...

Hotel Design: Home Away From Home

With the rise of the sharing economy and the peer-to-peer marketplace for lodging options, hoteliers are re-thinking the look, feel and appeal of their locations. There is an emphasis on re-creating a feeling of homeyness - a comfortable, cozy and inviting space that feels like home. 'This is accomplished through the careful selection of furniture design, paint colors, lighting design, artwork, bathroom fixtures and textile accessories. In addition, some hotels are providing their guests with upscale amenities, such as a book and movie library, home-style kitchenettes, a coffee machine with locally-sourced beans and tea, or even a batch of fresh-baked cookies. Similarly, there is a growing design trend based on the concept of place-making. Travelers are searching for experiences that are unique and authentic to the locale in which they find themselves, and so hotel designers are integrating a sense of place into their work. This is partially achieved by incorporating traditional artisanal crafts and other local artwork into hotel rooms and communal spaces. Another design trend includes the creation of full-service, co-working environments within the hotel. Guests don't like to stay alone in their room when they need to work, so now they can go downstairs to the lobby-or up to the roof-to work among others. These areas encourage guests - and non-guests alike - to stay as long as they like and to partake of hotel amenities. Finally, recognizing the importance of the Wellness Movement, some designers are exploring how room design can increase the likelihood of deep and restorative sleep. Creating dark and quiet spaces, blocking excessive light, providing guests with a selection of different kinds of pillows, and the ability to control room temperature, are a few of the best practices in this area. These are some of the architecture and design topics that will be covered in the November issue of the Hotel Business Review.