Editorial Board   Guest Author

Ms. Hammond

Tara Hammond

Group Corporate Social Responsibility and Sustainability Manager, Shangri-La Hotels and Resorts

Tara Hammond was named the group corporate social responsibility and sustainability manager at Shangri-La Hotels and Resorts in May 2016. Previously, Ms. Hammond was the area CSR and sustainability manager for non-China hotels. She joined the group in 2011 as the area CSR and sustainability manager for resorts. During her time at Shangri-La Hotels and Resorts, Ms. Hammond has contributed to the strategic development and implementation of corporate social responsibility through Sustainability, Shangri-La's Social Responsibility Programme, across the group's 96 properties worldwide. Sustainability encompasses environmental protection and community relations programs. In addition, Ms. Hammond has coordinated group-wide CSR initiatives, launching the Shangri-La Cares campaign to raise funds for relief and rebuilding projects. The group's CSR programs are measured by the Dow Jones Sustainability Index and Hang Seng Sustainability Index and have been recognized by industry awards. Shangri-La's Tanjung Aru Resort & Spa, Kota Kinabalu, won the Intel AIM-Corporate Social Responsibility Award given by the President of the Philippines in 2011. Shangri-La Hotels and Resorts CSR work was recognized at the Travel + Leisure Global Vision Awards for Leadership, and was a finalist at both the Conde Nast Traveler World Savers Awards and WTTC Tourism for Tomorrow Awards. From 2008 to 2010, Ms. Hammond was the environmental and social responsibilities manager at Six Senses Hideaway Zighy Bay in Oman. Prior to this role, Ms. Hammond was a consultant in the Sustainable Tourism Consultancy Project based in Syria. She has also held positions at the Jamaica National Tourist Office in Rome, Al Jazira Hotel and Resort in Abu Dhabi, and began her career in hospitality at The Carlton Hotel in the United Kingdom. Originally from the United Kingdom, Ms. Hammond studied responsible tourism management at the University of Greenwich following graduation from University of Surrey with a bachelor of science in International Hospitality and Tourism Management.

Please visit http://www.shangri-la.com for more information.

Ms. Hammond can be contacted at 212-302-3155 or tara.hammond@shangri-la.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.