Editorial Board   Guest Author

Mr. Puczko

Laszlo Puczko

CEOI & Co-Founder, Health Tourism Worldwide

Laszlo Puczko is the CEOI and Co-Founder of Health Tourism Worldwide. He has been working in the field of travel and health for 20+ years. Mr. Puczko is an experience engineer, strategist and trainer, and wellbeing intelligence expert.

He has gained experiences in the private as well as in public sector environments both in medical and wellness tourism. Mr. Puczko is one of the very few people in the world who has been active in every aspect and domain of health tourism, hospitality and spas. He is an economist and art & design manager, and holds master degrees and a PhD, and is a Certified Management Consultant.

He has been lecturing and running tailor-made trainings and masterclasses in over 40 countries all around the world. He has been actively involved both in industry as well as academic arenas and authored numerous industry reports and specialist books and publications. He was the project lead on the path making report for UNWTO & ETC titled Exploring Health Tourism, as well as a pioneering study for Global Spa Summit titled Wellness Tourism and Medical Tourism: Where do spas fit? László is a hot spring and wellness enthusiast!

Mr. Puczko completed his PhD in 2000. Mr. Puczko has become a Certified Management Consultant (CMC) in 2003. Between 2006 and 2014 he was the president of the Association of Tourism Consultants (Hungary) and was manager at KPMG Travel, Leisure and Tourism (Europe and Middle-East EA) between 2001 and 2004. Mr. Puczko is an internationally known and acknowledged expert.

Please visit http://www.htww.life for more information.

Mr. Puczko can be contacted at +36 203987562 or laszlo@htww.life

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.