Editorial Board   Guest Author

Dr. Marr

Marvee Marr

Assist. Professor, Forbes School of Business, Ashford University; Faculty Member Glion Online

Dr. Marvee Marr is a full-time Assistant Professor at the Forbes School of Business at Ashford University in San Diego, CA. She has been working with Glion on a part-time basis for almost 3 years. Her current position with Glion is as trainer, mentor, dissertation advisor and online instructor. Dr. Marr received a Doctor of Business Administration in International Business from Argosy University, a Master of Business Administration with a Human Resources concentration from Inter American University, a Master of Fine Arts in Combined Writing from Columbia College, and An Interdisciplinary Studies Bachelor of Arts degree in Communications and Women Studies from University of Missouri. Dr. Marr has been teaching in higher education for almost two decades. She has taught abroad for more than a decade of her career in areas such as Mexico, Brazil, and Central and Eastern Europe. Previous to her current position, Dr. Marr served as an Assistant Professor for University of Wisconsin, City University of Seattle-Europe and ITESM in Mexico. She has a background in corporate human resources, hospitality and social science marketing. Dr Marr is the co-author and editor of "Doing Business Abroad: A Handbook for Expatriates". Asongu, J., Ho C., & Marr, M. Greenview Publishing Company (2007).

Dr. Marr can be contacted at marvee.marr@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.