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A Message to the Travel, Lodging and Hospitality Industry That May Save your Business
Frederick J. DeMicco | October 22, 2020
By F.F. Miles and Frederick DeMicco Ph.D., Professor, the Franke College of Business, School of Hotel and Restaurant Management, Northern Arizona University With our extraordinary downturn in hospitality and travel, I sought out a corporate business traveler, a frequent flyer, road warrior extraordinaire and someone in our global travel industry who occupies the C-Suite. With travel starting to spring back to life, especially for leisure travelers, I thought it would be a good idea to interview a frequent traveler to learn what life is all about today when flying, staying in hotels and renting cars, etc. Below reflects my interview wi...
A Glass Ceiling to Shatter
PolyU’s School of Hotel and Tourism Management | October 22, 2020
Efforts to shatter the “glass ceiling” and promote women’s equality in the hospitality and tourism workplace must start in universities, according to Professor Basak Denizci Guillet, Ph.D. graduate Dr Anna Pavesi, Professor Cathy Hsu and Dr Karin Weber of the School of Hotel and Tourism Management (SHTM) at The Hong Kong Polytechnic University. The researchers note that statistics paint a bleak picture of women’s involvement at the upper levels of the hospitality and tourism industry, both in Hong Kong and worldwide. Although progress is being made in closing the gender gap, social and institutional barriers continue to prevent talent...
Ghost Kitchens in the Lodging Industry: A F & B Strategy for Hotels
Frederick J. DeMicco | September 29, 2020
By Frederick J. DeMicco, Ph.D. and Isaiah Morrow, School of Hotel and Restaurant Management, Northern Arizona University A Ghost kitchen is a professional food preparation and cooking facility that serves customers exclusively by delivery. Ghost kitchens do not have a physical location that customers can enter (yet). The concept of ghost kitchens strips down the traditional dining establishment by removing dining areas and fancy décor. Instead, they serve as kitchens for restaurants to prepare food to deliver to customers. Several restaurants can operate out of the same ghost kitchen, either working from the same facility or breaking the ...
How to Pick the Perfect Hotel
PolyU’s School of Hotel and Tourism Management | September 25, 2020
Online travel agencies should be able to better predict their customers’ decision making and meet their needs, suggest Dr Sangwon Park of the School of Hotel and Tourism Management (SHTM) at The Hong Kong Polytechnic University and his co-researchers in a ground-breaking study published recently. Through identifying a simple typology of decision-making styles, the researchers offer unprecedented insights into precisely how and why Internet users decide which travel products to buy. As the online share of travel revenue increases in the Asia-Pacific region and beyond, their findings have far-reaching implications not only for online hotel ma...
PolyU Tripartite Hospitality Programme Won McCool Breakthrough Award
PolyU’s School of Hotel and Tourism Management | July 17, 2020
(17 July 2020) The Master of Science in Global Hospitality Business (MGH) programme was selected as the McCool Breakthrough Award recipient for 2020 by the International Council of Hotel, Restaurant, and Institutional Education (I-CHRIE), the world’s largest organisation of hospitality and tourism educators, for its innovative approach of this graduate degree programme. The tripartite programme is jointly offered by the School of Hotel and Tourism Management (SHTM) of The Hong Kong Polytechnic University, École hôtelière de Lausanne (EHL) in Switzerland and the Conrad N. Hilton College of Hotel and Restaurant Management at the University...
A Globetrotting Generation
PolyU’s School of Hotel and Tourism Management | March 23, 2020
With globalisation and the rise of digital technology, “keeping up with the Joneses” is becoming harder than ever before. In a recently published study, MSc graduate Ms Lauren Siegel and Dr Dan Wang of the School of Hotel and Tourism Management (SHTM) at The Hong Kong Polytechnic University show that for the Internet-savvy Generation Y, travel experiences shared online have replaced material goods as a form of social currency. New approaches to destination marketing are needed if tourism is to realise its potential in the information age. One might say that envy is at the heart of consumer culture. For centuries, the researchers tell u...
FIU Chaplin School of Hospitality & Tourism Management Honors Alumni Accomplishments With First Ever Rising Star Awards
FIU Chaplin School of Hospitality & Tourism Management | December 12, 2019
Alumni Top in Their Field from Hotel, Beverage, Cruise Management to Restaurants North Miami, Florida, December 12, 2019 … Florida International University’s (FIU) Chaplin School of Hospitality & Tourism Management awarded 18 of their top alumni with the very first Rising Star Awards during the first on campus alumni reunion in the school’s 47-year history. The alumni all graduated after the year 2000 and are top in their field in every aspect of the hospitality and tourism industry, from Beverage Management, to Hotel Management to Cruise Management and Restaurant Ownership and Operations. “We’re proud of our alumni and al...
In Memoriam: A Tribute to Professor Patrick “Chip” Cassidy
November 4, 2019
Professor Patrick “Chip” Cassidy, founder and director of the Wine Program at the Chaplin School of Hospitality & Tourism Management at Florida International University, passed away peacefully on October 28th in home hospice care. The cause of death was complications of esophageal cancer. Considered South Florida’s foremost wine expert and affectionately known as “Miami’s Wine Guru,” Professor Cassidy brought his love of wine, travel and country to his students and to the South Florida community. Says Michael Cheng, Ph.D., CHE, Interim Dean, Chaplin School of Hospitality & Tourism Management, “Chip was a born tea...
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