Editorial Board   Guest Author

Mr. Gaulke

Christopher Gaulke

Lecturer Food & Beverage Management, Cornell University

Christopher Gaulke is a lecturer in the School of Hotel Administration at Cornell University where he teaches courses in restaurant management, supply chain management, and product development. Pursuant to this Mr. Gaulke undertook Ph.D. studies at Purdue University where he focused on foodservice operations and spent time conducting research on topics such as local food supply chains, regional food hubs, and food safety in farmers' markets. Mr. Gaulke has more than 15 years of practical experience working in a variety of different foodservice operations including: quick-service, casual and upscale restaurants as well as retail and institutional foodservice. He is certified as a Chef de Cuisine by the American Culinary Federation, and has held several top managerial positions including: general manager, executive chef, and foodservice manager.

Please visit www.cornell.edu for more information.

Mr. Gaulke can be contacted at 607-254-5235 or ccg79@cornell.edu

Coming up in November 2020...

Hotel Design: Home Away From Home

With the rise of the sharing economy and the peer-to-peer marketplace for lodging options, hoteliers are re-thinking the look, feel and appeal of their locations. There is an emphasis on re-creating a feeling of homeyness - a comfortable, cozy and inviting space that feels like home. 'This is accomplished through the careful selection of furniture design, paint colors, lighting design, artwork, bathroom fixtures and textile accessories. In addition, some hotels are providing their guests with upscale amenities, such as a book and movie library, home-style kitchenettes, a coffee machine with locally-sourced beans and tea, or even a batch of fresh-baked cookies. Similarly, there is a growing design trend based on the concept of place-making. Travelers are searching for experiences that are unique and authentic to the locale in which they find themselves, and so hotel designers are integrating a sense of place into their work. This is partially achieved by incorporating traditional artisanal crafts and other local artwork into hotel rooms and communal spaces. Another design trend includes the creation of full-service, co-working environments within the hotel. Guests don't like to stay alone in their room when they need to work, so now they can go downstairs to the lobby-or up to the roof-to work among others. These areas encourage guests - and non-guests alike - to stay as long as they like and to partake of hotel amenities. Finally, recognizing the importance of the Wellness Movement, some designers are exploring how room design can increase the likelihood of deep and restorative sleep. Creating dark and quiet spaces, blocking excessive light, providing guests with a selection of different kinds of pillows, and the ability to control room temperature, are a few of the best practices in this area. These are some of the architecture and design topics that will be covered in the November issue of the Hotel Business Review.