Editorial Board   

Mr. Guchait, PhD

Priyanko Guchait, PhD

Associate Professor Conrad N. Hilton College of Hotel and Restaurant Management, University of Houston

Priyanko Guchait, PhD. is a tenured Associate Professor in the Conrad N. Hilton College of Hotel and Restaurant Management at University of Houston. He is an innovative researcher and hospitality educator.

Dr. Guchait is the author of more than 40 peer-reviewed journal articles, book chapters, conference proceedings and magazines. He currently teaches Human Resource Management, Leadership, and Organizational Behavior at the undergraduate level, and Multivariate Data Analysis at the Ph.D. level.

Dr. Guchait taught at the University of Mississippi and The Pennsylvania State University before joining Hilton College in July 2012. He currently serves as the dissertation/thesis chair and in committees for Master's and PhD students.

Dr. Guchait serves as the faculty advisor of Eta Sigma Delta—the International Hospitality Honor Society, and also serves as the Chair of Innovation Lab in the Hilton College. He sits on the editorial boards of journals including IJCHM and reviews for several others. Additionally, he is currently serving as Director of Marketing for WFCHRIE.

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

Mr. Guchait, PhD can be contacted at +1 713-743-2433 or pguchait@uh.edu

Coming up in August 2019...

Food & Beverage: Millennial Chefs Lead the Way

Led by Millennial chefs, hotels continue to foster sustainability, sourcing and wellness within their dining rooms and banquet spaces, and by all measures, this is responsible for an increase in their revenues. In many hotels, the food & beverage division contributes 50 per cent or more to hotel sales and they are currently experiencing double-digit growth. As a result, hotel owners are allocating an increasing amount of square footage for F&B operations. The biggest area of investment is in catering, which is thriving due to weddings, social events and business conferences. Hotels are also investing in on-site market or convenience stores that offer fresh/refrigerated foods, and buffet concepts also continue to expand. Other popular food trends include a rise of fermented offerings such as kombucha, kimchi, sauerkraut, tempeh, kefir and pickles - all to produce the least processed food possible, and to boost probiotics to improve the immune system. Tea is also enjoying something of a renaissance. More people are thinking of tea with the same reverence as coffee due to its many varieties, applications and benefits. Craft tea blending, nitro tea on tap and even tea cocktails are beginning to appear on some hotel menus. Another trend concerns creating a unique, individualized and memorable experience for guests. This could be a small consumable item that is specific to a property or event, such as house-made snack mixes, gourmet popcorn, macaroons, or jars of house-made jams, chutneys, and mustards -all produced and customized in house. One staple that is in decline is the in-room minibar which seems to have fallen out of favor. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.