Editorial Board   Guest Author

Mr. Wilhelmsen

Kevin Wilhelmsen

Dean, University of Phoenix School of Business

Kevin Wilhelmsen is the program dean and faculty member for University of Phoenix School of Business. In this role, he is responsible for the development of industry-aligned curriculum, assessment of student learning outcomes, faculty scholarship and academic policy development. He regularly engages industry associations and employers to inform the University's curriculum and chairs the Business and Industry Relations Committee for the Accreditation Council for Business Schools and Programs, a global business accreditation association. Mr. Wilhelmsen leads the development of a portfolio of academic programs in industries including hospitality, retail and financial services. He recently worked with the American Hotel & Lodging Educational Institute to develop an industry-aligned associate degree and certificate program in Hospitality Fundamentals. Mr. Wilhelmsen holds a Master of Business Administration from University of Phoenix and a Bachelor of Science in Business Administration from the University of Arizona. He regularly authors research articles for the Accreditation Council for Business Schools and Programs (ACBSP) and is a site team evaluator for the organization.

Mr. Wilhelmsen can be contacted at 602-557-1262 or Kevin.Wilhelmsen@phoenix.edu

Coming up in April 2021...

Guest Service: Health and Safety First

Though expectations are that hotels will return to some semblance of normalcy in 2021, their highest priority must continue to be the health and safety of guests and employees. To that end, hotels are training their guest service personnel in enhanced cleaning routines, which include the following practices - bathrooms, elevator buttons, remote controls and other high-touch items, are disinfected and cleaned with a higher frequency; all tables, chairs and menus in restaurants are cleaned at a much higher frequency, and after each seating; floor markers in public areas to remind guests and team members to maintain physical distance; hand alcohol stations and disposable gloves in lobbies and restaurants; loose items such as pens, note pads and information material removed from rooms and meeting rooms; limiting the number of seats in restaurants and public areas; and revised food & beverage offerings. The April issue of the Hotel Business Review will review how guest service personnel are being trained to maintain health and safety protocols in their operations.