Editorial Board   Guest Author

Ms. Schuler

Cynthia M. Schuler

Human Resources Professional,

Cynthia Schuler, PHR, SHRM-CP, CPRW is a human resources professional who has been in the field for approximately 20 years. During her career, she has observed the transformation of human resources and has a passion for sharing her experiences to assist other human resources professionals nationally and internationally. Ms. Schuler's experience includes the oversight of the full life cycle of human resources to include talent acquisition and recruitment, onboarding, compensation administration, benefit negotiations and administration, employee relations, professional development and training, and regulatory compliance. Her experience extends beyond the basic life cycle to areas including affirmative action reporting, HRIS systems, learning management systems, applicant tracking systems, and diversity and inclusion. Ms. Schuler has published numerous articles and conducted presentations for multiple organizations including Society for Human Resources Japan INSIGHTS magazine, National Business Institute, Business and Legal Reports, and the American Management Association. She is also an author in an upcoming anthology entitled “Cultivating Culture” which was published by Red Letter Publishing in November of 2016. Ms. Schuler's articles and presentations include topics such as cultivating a positive organizational culture, change management, business etiquette, teambuilding, leadership, diversity and inclusion, and conflict resolution. Ms. Schuler received her Bachelor's Degree in English Literature from the University of Maryland, College Park, MD, and she received her Master's Degree in Business Administration from Strayer University in Washington, DC. She is a member of the Association of Legal Administrators, the Society for Human Resources Management, and the Professional Association of Resume Writers.

Ms. Schuler can be contacted at 301-343-7369 or cmschuler@msn.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.