Editorial Board   Guest Author

Mr. Glasser

Marc Glasser

Managing Director, RM LLC

Marc Glasser is the Managing Director of RM (Protection Risk Management) LLC. RM LLC provides security, business continuity, and emergency management services spanning the protection of life, operations, assets and stakeholder value. He directs risk management, security, and business continuity programs (including business impact and supply chain analysis) to mitigate vulnerabilities, including natural (e.g., floods, earthquakes, hurricanes), technical (e.g., utility service disruptions, hazardous materials incidents), and intentional (e.g., terrorism, theft, espionage). Mr. Glasser also directs security, crisis and emergency management training, exercises, and evaluations. His risk management program evaluations are comprehensive and assess organization-wide, single point of failure, and site-specific variables in terms of financial (e.g., cost-benefit, profit and loss implication), stakeholder, and operational feasibility. Mr. Glasser is a former US Department of State Special Agent and a graduate of the Federal Law Enforcement Training Center. He holds a U.S. Government Top Secret security clearance and has worked in over 90 countries. Mr. Glasser has presented at national and international conferences. He participates on multiple professional associations and academic boards. His publications include industry and academic peer-reviewed journal articles. He holds a Master of Science Degree in Crisis and Emergency Management from the University of Nevada, Las Vegas and a Bachelor of Science Degree in Law Enforcement and Police Science from Sam Houston State University. He is an Adjunct Professor at the University of Nevada, Las Vegas, University of Maryland University College, and Henley-Putnam University. Mr. Glasser's professional accreditations include: CORE (Certified Organizational Resilience Executive, The International Consortium for Organizational Resilience); CPP (Certified Protection Professional, ASIS International); CEM (Certified Emergency Manager, International Association of Emergency Managers); CMAS (Certified Master Anti-Terrorism Specialist, Anti-Terrorist Accreditation Board); and ABCHS Fellow (American Board for Certification in Homeland Security Fellow). Additionally, he is Homeland Security Exercise and Evaluation Program (HSEEP) and HSEEP Train-the-Trainer Certified by the U.S. Department of Homeland Security and FEMA Continuity of Operations (COOP) Planner's Train-the-Trainer Workshop Certified.

Mr. Glasser can be contacted at 702-809-3434 or mglasser@rmllc.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.