Editorial Board   

Ms. Tounta

Philia Tounta

General Manager, Apokoros Club Hotel & Villas

Philia Tounta has been working in the tourism sector for 23 years. She has worked in various hotels, travel agencies and unions in Greece and abroad.

Currently Ms. Tounta is a General Manager of Apokoros Club Hotel & Villas in Athens. In addition, she is a Customer Service Manager at Thamiris Hotels in Crete, and Founder of the upcoming Activities web site “meetauthenticcrete” as well as a sales rep at “Crete Focus”.

Ms. Tounta is a hospitality & tourism consultant for small medium sized hotels, a Tourism Ambassador in Hellenic Tourist Society, an editorial board member for the Journal of Tourism & Hospitality Management New York USA, a provocateur in seminars and occasionally speaks at  industry conferences. She is a freelance author to various online international and local blogs (hotelspeak, hotelexecutive, traveldailynews, ehotelier, etc).  She often participates in discussions in Greek Radio Channels and has been interviewed by various journalists from abroad concerning tourism issues.

Ms. Tounta acquired an MBA Degree at UK Leicester (Employee Relations), a Bachelor Degree in Athens (Organizational Behavior &Management), and a Diploma in Tourism and a Diploma in CRM, UK. She speaks English, French, Spanish, Russian and Italian and she is a member of TIES, HTS, Bedposts, etc. She has attended numerous seminars and workshops concerning tourism and small business management.


Ms. Tounta can be contacted at apokorosclub@yahoo.gr

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.