Editorial Board   Guest Author

Ms. Hoheb

Camille Hoheb

Managing Director, Wellness Tourism Worldwide

Camille Hoheb is the President of Wellness Tourism Worldwide, an award-winning strategic consultancy specializing in development, strategic planning and partnerships in wellness tourism. Her career spans twenty+ years in healthy consumer lifestyle marketing and she is a wellness tourism advisor, speaker and workshop facilitator. Today Ms. Hoheb travels the world working with tourism offices, governments, NGOs and private businesses to help them maximize their return on their wellness tourism investments. Her clients include Discover Dominica Authority, Sodexo, Thailand Tourism Authority, the Arizona Office of Tourism and Visit Estes Park to name a few. Recently Ms. Hoheb served as an International Expert for the USAID funded "Building Economic Sustainability Through Tourism" project, leading the new 3-year wellness tourism development strategy for the Jordan Tourism Board.

Ms. Hoheb has led tailor-made wellness tourism training programs and lectured on wellness tourism since 2008. She has authored numerous industry reports, publications, articles as well as the book, The Guide to Selling Wellness Travel. Ms. Hoheb developed Wellness Travel Academy - a suite of digital products and online continuing education programs designed for tourism professionals, tour operators and travel agents. Her work to advance well-being and economic growth through travel is prolific.

She received multiple awards for tourism marketing excellence, was recognized as a "Trendsetter" by TravelAge West and as outstanding mentor by Women in Travel & Tourism International. Ms. Hoheb enjoys sharing her wellness adventures through her many travel articles and interviews. 

Please visit http://www.WellnessTourismWorldwide.com for more information.

Ms. Hoheb can be contacted at +1 310-720-1755 or camille@wellnesstourismworldwide.com

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.