Editorial Board   Guest Author

Ms. Yang

Caroline Yang

Partner & Human Resources Consultant, MultiCultural Business Solutions

Caroline Yang, CHRP, CCP has fifteen years of human resources experience working with Nortel and Compaq in China and ATI (now AMD), TD Bank and Manulife in Canada. In her role as a human resources business partner, Ms. Yang has worked with a diverse workforce and supported multicultural teams of highly skilled technical professionals. Since working with MultiCultural Business Solutions, Ms. Yang has provided services to a broad range of public and private sector organizations, including Scotiabank, Total E&P Canada, GE Canada, City of Kitchener, Citizenship and Immigration Canada, Canada Revenue Agency, University of Ottawa and Ontario Regulator for Access Consortium. Ms. Yang was interviewed by Radio Canada International to share her experience of integrating skilled immigrants into the Canadian workplace. She has multiple publications on leadership, teamwork, global HR policies and total rewards by HRPA, WorldatWork and CERC. She will present at HRPA's 2013 Annual Conference. Ms. Yang graduated from City University of Hong Kong with a Post-Graduate Certificate in Business Administration and a Canadian International Development Agency training program at Simon Fraser University.

Ms. Yang can be contacted at 905-554-1597 or caroline@mcbsol.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.