Editorial Board   Guest Author

Dr. Cain

Lisa Cain

Assistant Professor, Chaplin School of Hospitality & Tourism Management, FIU

Dr. Lisa Cain is an Assistant Professor in the Chaplin School of Hospitality and Tourism Management at Florida International University, where she teaches both undergraduate and graduate level Hospitality Management courses. She received her doctoral degree in 2015 in Hospitality Administration from the University of Nevada, Las Vegas. She earned her Master's degree from Florida International University in Hospitality Management and her Bachelor's degree from Smith College in English Language and Literature. She also spent a year studying at Oxford University in England.

Prior to beginning a career in academia, Dr. Cain worked for several years as the director of operations for a small start-up healthcare technology company in Los Angeles, California, and then for several more years in the fine-dining foodservice industry in Miami, Florida and in Las Vegas, Nevada, respectively. Her time in industry sparked her desire to further pursue her academic career.

Dr. Cain currently teaches marketing management at both the undergraduate and graduate levels, and globalization and competitive methods in the hospitality industry for graduate students at Florida International University. She has previously taught organizational behavior, and leadership, management and ethics for undergraduate students at the University of Nevada, Las Vegas.

Dr. Cain's research interests fall within the broad topics of organizational behavior and marketing, with an emphasis on understanding internal and external customer behavior. Specifically, she has published in the areas of work-life balance, substance abuse among hospitality workers, and loyalty in the hospitality industry. She continues to develop research in these topics.

Please visit http://www.fiu.edu for more information.

Dr. Cain can be contacted at +1 305-919-4500 or lcain@fiu.edu

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.