Editorial Board   Guest Author

Dr. Scanlon, Ph.D.

Nancy Loman Scanlon, Ph.D.

Associate Professor, Chaplin School of Hospitality & Tourism Management, FIU

Dr. Nancy Loman Scanlon is an Associate Professor at the Chaplin School of Hospitality and Tourism Management, Florida International University. She has over thirty years of lodging industry experience with Hilton Hotels, Marriott Corporation and Interstate Hotels. Dr. Scanlon is the Vice-Chair of the Sustainability Committee of the American Hotel and Lodging Association and serves on the Advisory Panel of the International Tourism Partnership (ITP) London, England. For the United Nations she serves on the UN Disaster Risk Reduction Words In-to Action Committee: Tourism Sector. At the 2015 Summit, she presented on “Miami, A City Slipping Back In-to the Sea”. Dr. Scanlon is chairperson of the Sustainability Council of the Greater Miami and the Beaches Hotel Association. She is also a participant in both the Miami Beach Sea Level Rise Initiative and the Sea Level Rise Institute for Florida International University. Dr. Scanlon speaks internationally on climate change impacts and sustainability issues affecting tourism and is a leader in the application and research of sustainable operating practices and climate change adaptation for the hospitality industry. Her recent travels include several trips to China and Japan. As an advisory board member for MCW Global, Dr. Scanlon recently visited the organizations community centers in Arusha and Songea, Tanzania and Lusaka, Zambia. Dr. Scanlon is the author of several hospitality industry books published by John Wiley and Sons, in addition to refereed conference presentations and journal articles. She holds a PHD in public policy and an MA from the University of Delaware.

Dr. Scanlon, Ph.D. can be contacted at 305-919-4775 or nscanlon@fiu.edu

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.