Editorial Board   Guest Author

Dr. Vanderbroeck

Paul Vanderbroeck

Chartered FCIPD CC, Leadership Expert, PVDB Consulting; Faculty Member Glion Online

Dr. Paul Vanderbroeck develops leaders through executive coaching, workshops, and assessments. He works with teams and organizations to improve their collaboration and performance. Dr. Vanderbroeck has a particular interest in how leaders and organizations interact most effectively. In other words, he wants to help leaders get the results they want. In his coaching practice Dr. Vanderbroeck specializes in Career Transitions, Intercultural Integration, making Female Executives successful, Performance Management, and Change. As a consultant and facilitator he is an expert in Effective Teamwork, Change Management, and Talent Management. Dr. Vanderbroeck believes in the importance of starting with a solid diagnosis, whether working with individuals, teams or organizations. Rather than a one-size-fits-all, he chooses from a portfolio of diagnostic instruments. Equally important are clear and ambitious objectives. Other than that, he is able to adapt his style to the needs of the situation and the individual he is working with. He thrives on the success of the people he accompanies. Dr. Vanderbroeck's clients are multinational organizations in all sectors, notably Financial Services, Pharmaceuticals, Professional Services, and FMCG. He is a career coach for the Global Leadership Fellows at the World Economic Forum and a Leadership Coach at IMD International. He teaches Leadership in the Executive Education programs of the HEC business schools in Geneva and Lausanne and is HRM faculty for Glion Institute of Higher Education MBA programs. Dr. Vanderbroeck is one of the authors of Leading in the Top Team (Cambridge 2008), edited by IMD Professor Preston Bottger. He has published in Harvard Business Review, Sloan Management Review, McKinsey Quarterly, Journal of Management Development, and International Journal of Mentoring and Coaching. Dr. Vanderbroeck holds a BA, MA and PhD in History from the Catholic University of Nijmegen (NL) and is a Chartered Fellow of the Chartered Institute of Personnel and Development (UK). A certified Kenexa, MRG, SHL, PDI, MLQ, BCI, and Linkage International coach, he is qualified in numerous psychometric tests, assessment, selection and 360° feedback processes. He has been trained in consulting to groups at the Tavistock Institute. He keeps his skills up to date through monthly supervision. Previously Dr. Vanderbroeck has held senior level positions in HR and Talent Management in Royal/Dutch Shell, General Motors, Georg Fisher and UBS. Paul's working languages are English, French, German and Dutch. Apart from the Netherlands, he has worked and lived in the US, France, Germany and Switzerland.

Dr. Vanderbroeck can be contacted at paul.vanderbroeck@faculty.gliononline.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.