Editorial Board   Guest Author

Ms. Mangal

Sapna Mehta Mangal

Associate Professor, School of Hospitality Management, Kendall College at National Louis University

Sapna M. Mangal, an Associate Professor in the School of Culinary Arts and Hospitality Management brings two decades of international hospitality and teaching experience to Kendall College at National Louis University, Chicago. She earned a M.S. in Hotel and Restaurant Management with a minor in Marketing in 1994 at University of North Texas. She returned to Singapore as a Program Manager for an Irvine, California-based multi-national, Hospitality Management Concepts. Pan Pacific Kuala Lumpur, Pan Pacific Singapore, Omni Marco Polo Singapore, Djakarta Hilton, and the Shanghai Hilton were some of her consulting projects. She received her MBA from University of Houston Clear Lake with a Management Information Systems concentration.

She joined Kendall College's School of Hospitality Management in 2004 and currently teaches hospitality marketing, e-marketing, strategic management, services marketing, service operations management and Information management courses. Prior to joining Kendall's faculty, she taught Management Information Systems at Sam Houston State University College of Business Administration in Huntsville, Texas.

She was the faculty advisor for Eta Sigma Delta (ESD) an International hospitality management honors society and Hospitality Sales and Marketing Association International (HSMAI) Kendall College student collegiate chapter. She has presented at various industry events, the Motivation Show and Professional Conference Management Association annual meeting and has also attended professional conferences. She served on the HSMAI IL Chapter Board as the Vice President of Student Affairs between 2010-13. She is a member of I-CHRIE and also serves on a myriad of academic committees at Kendall College.

She has published an article for the International Indian Student Guide and is also the recipient of the "Best Paper" award that she co-wrote on Sustainable Event Marketing. The paper "Sustainable Event Marketing in the MICE Industry: A Theoretical Framework." was published in the Journal of Convention and Event Tourism.


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

Ms. Mangal can be contacted at 312-752-2404 or smangal@nl.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.