Editorial Board   Guest Author

Mr. Taillon

Justin Taillon

Department Head Hospitality & Tourism Management, Highline College

Justin Taillon high school guidance counsellor nailed his professional path when she called him a hospitality personality when handing him his diploma. Mr. Taillon subsequently spent a decade in hospitality operations including stints with Starwood, Marriott, and Hilton. In 8 years he opened 4 properties, in roles varying from intern in the housekeeping department to Assistant General Manager. In fact, his lodging career began in Food & Beverage operations while he was still in high school, he moved into hotel operations while earning his bachelor's degree from the University of Houston, and his applied lodging career culminated in an Assistant General Manager posting with Hilton.

He then moved into academia, working toward higher education degrees from the University of Guelph (MBA) in Toronto and Texas A&M University (PhD). The dichotomy of applied and academic work remains integral to Mr. Taillon. He maintains this academic and applied focus in his research and outreach by serving as an Editor for Anatolia, being a Global Director for HFTP (Hospitality Financial & Technology Professionals), Chairing HITEC in 2019 and 2020, and working with local industry partners through grants and financed projects such as Starbucks, Food Innovation Network, Port of Seattle (i.e. SeaTac Airport), and many more.

His primary research areas of emphasis are market-based socio-cultural conservation and negotiation theory. His research is highlighted by projects he has completed in South Korea, Peru, Costa Rica, Canada (e.g. Quebec, Toronto), USA (e.g. Myrtle Beach, Lake Travis), Ireland, Brazil, Bolivia, Kenya, Qatar, the United Arab Emirates, Turks & Caicos, Montenegro, and more.

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

Mr. Taillon can be contacted at +1 206-878-3710 or jtaillon@highline.edu

Coming up in May 2020...

Eco-Friendly Practices: Creative Innovation

Being eco-friendly is no longer a fad. It is an urgent planetary need and hotels are actively doing their part to reduce their carbon footprint by implementing sustainable, green practices. In addition to the goodwill derived from doing the right thing, hotels are also realizing the benefits to their business. A large percentage of Millennials expect hotels to be eco-friendly and will only patronize those properties that are proudly conforming. Consequently, more hotels are realizing that sustainability is a key element in a successful branding strategy. In addition, going green can lead to a more profitable bottom line, as savings on electricity, water and cleaning materials can add up. Also, there are other advantages that come with being an eco-friendly business, such as government subsidies and tax and loan incentives. As a result, many hotels are finding innovative ways to integrate eco-friendly practices into their business. Geo-thermal energy systems, along with energy-from-waste systems, are being used to heat and cool the property. Passive solar panels, green roofs, natural lighting and natural ventilation strategies also assist in energy conservation. Low-flow water systems and plumbing fixtures make a contribution, as does eco-friendly hardwood flooring, and energy efficient televisions and appliances throughout the property. In addition, some hotels have implemented in-room recycling programs, and only provide all-natural, personal care items. One hotel has actually constructed a bee-keeping operation on their grounds. Not only is this good for the bees but the hotel also produces products from the operation which they sell. This kind of creative innovation also holds enormous appeal to guests. The May issue of the Hotel Business Review will document what some hotels are doing to integrate sustainable practices into their operations and how they are benefiting from them.