Editorial Board   Guest Author

Dr. Mitchell

Brian Mitchell

Principal, Mitchell Performance Systems

After completing a PhD in Psychology at the University of Sydney, Brian Mitchell spent several years in clinical practice. Moving into retail consulting with the Mandev International group he became President of the North American, Asian, and Australian operations, and a sought after international speaker on the subject of retail sales productivity. He also pioneered performance management systems within a major football code. In the mid-1990's Dr Mitchell established Mitchell Performance Systems (MPS), consulting to the consumer packaged goods industry. The company worked with industry leaders in the US and other regions, on techniques to improve sales and negotiation performance within field force and account management teams. This experience has also been applied to improving revenue and profits in restaurant Food & Beverage. He has completed three books on wine, in collaboration with Evan Mitchell - including the 2009 US Praeger hardcover The Psychology of Wine, now released in a revised eBook edition for Apple and Kindle ([www.psychologyofwine.com][1]). A joint paper to the 7th International WineHealth conference on the generational dangers facing the wine industry, led to the establishment of Love & Wine, a digital creative agency for wine producers. MPS is now actively involved in research and development of consumer marketing strategies for the Millennial generation, based on psychological principles. [1]: http://www.psychologyofwine.com/

Dr. Mitchell can be contacted at brian@loveandwine.com.au

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.