Editorial Board   Guest Author

Ms. Bair

Amy Bair

Career Services Analyst, Florida International University's Chaplin School of Hospitality and Tourism Management

Amy Bair is a Career Services Analyst at Florida international University's Chaplin School of Hospitality and Tourism Management. In this newly created role, Ms. Bair tracks and measures the impact, progress and effectiveness of the Career Development Office (CDO). Additionally, she measures graduate and alumni salaries, job positions, employment status, etc. These multiple indicators are then studied to determine how the Career Development Office and college can best benefit the students. Ms. Bair began the journey of obtaining a second Bachelor's degree in Hospitality Management where she was fortunate enough to take Professor Greg Bohan's Revenue Management course. Amy also holds a Bachelor of Science and Master of Science in Information Management from Arizona State University. Ms. Bair can be reached at abair@fiu.edu.

Please visit www.fiu.edu for more information.

Ms. Bair can be contacted at 305-919-4534 or amymdit@gmail.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.