Editorial Board   

Ms. Hou

Judy Hou

Directeur General/CEO , Glion Institute of Higher Education Worldwide

Judy Hou was named Directeur General/CEO of Glion Institute of Higher Education Worldwide by the board of directors in November 2013. Prior to that, Ms. Hou served as the CEO of Les Roches Jin Jiang International Hotel Management College, Shanghai where she was responsible for positioning the school as a valuable resource centre for the hospitality community. Both Glion Institution of Higher Education and Les Roches Hotel Management School are part of the Laureate International Universities network. Before joining Laureate, Ms. Hou was the Director of Human Capital at Hotel ICON and Adjunct Professor for the School of Hotel & Tourism Management at the Hong Kong Polytechnic University. During her tenure at the Hong Kong PolyU, Ms. Hou successfully developed the first fully integrated commercial and teaching/research hotel owned by the university. A passionate advocator of education, life-long learning and personal development, Ms. Hou has over 20 year's hospitality and education experience and has worked for leading international hotel brands such as Mandarin Oriental, Park Hyatt and Swiss Hotels. Ms. Hou also taught at the Ecole hoteliere de Lausanne as an Assistant Professor/Researcher. Ms. Hou is deeply committed to high quality hospitality education and positive student outcomes. Ms. Hou earned her Bachelor of Arts in Comparative Literature from Columbia University, her master's in Hospitality Administration from Ecole Hotelière de Lausanne, and she is working towards her Doctor of Business Administration from Walden University. She is on the editorial board of HotelExecutive.com and has authored several articles for the Hotel Business Review, and Hotel Management Asia, including “The Future of Hotel Marketing: Social Media,” “Understanding & Profiting from Emotional Factors Behind Hotel Brand Loyalty,” “Managing Gen Y: The Characteristic of Gen Y in the Hospitality Industry,” and “The Role of the General Manager in the 21st Century.”

Ms. Hou can be contacted at judy.hou@laureate.net

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.