Editorial Board   Guest Author

Mr. Houran

James Houran

Managing Director, AETHOS Consulting Group

"Dr. Jim" Houran, Ph.D., Managing Director of AETHOS Consulting Group, is a 25-year veteran in applied psychological research and a published expert on peak performance, online testing and interpersonal and organizational compatibility.

Dr. Houran has authored over 150 articles, and his award-winning work has been profiled by a myriad of media outlets and programs including the Discovery Channel, A&E, BBC, National Geographic, NBC's Today Show, USA Today, New Scientist, Psychology Today and Forbes.com.

Dr. Houran serves as adjunct faculty at the Laboratory for Statistics and Computation, ISLA - Instituto Politecnico de Gestão e Tecnologia (Lisbon, Portugal), an editorial board member for the APA peer-reviewed journal, Psychology of Consciousness: Theory, Research and Practice, and as an editorial board member for the peer-reviewed journal, Cornell Hospitality Quarterly.

AETHOS Consulting Group is a global hospitality advisory firm serving the hotel, restaurant, casino, cruise line, club and travel technology sectors. Core competencies include executive search, compensation consulting, organizational development and psychometric assessments. Through strategic joint-ventures, AETHOS further assists its clients in gaining access to expert advice and specialist services in the area of logistics and supply chain management as well as insurance solutions.

Many people over the years have told Dr. Houran that he is best described as an unconventional researcher and practitioner who's clearly passionate about bringing real-world psychology to the everyday personal and professional lives of clients. This is possible because of his eclectic and generalist background in the social sciences, which gives him a comprehensive perspective about imagination, cognition, personality and behavior.

For Dr. Houran, nothing compares to the satisfaction of working on projects in which the latest psychological theories help to produce unprecedented awareness and positive outcomes. The fluid and demanding industry of hospitality is ultimately built on people and relationships. Psychology has so much to say about the drivers of professional development, team dynamics, organizational performance and the guest experience.

Dr. Houran is in his element when consulting with leaders and their teams on these strategic issues. But psychology doesn't define his entire identity; he stays personally grounded through his family and enjoying the natural sciences, history, anthropology and the arts. It's fun and rewarding being unconventional!

Please visit http://www.aethoscg.com for more information.

Mr. Houran can be contacted at +1 817-542-7602 or jhouran@aethoscg.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.