Editorial Board   Guest Author

Dr. Berezina

Katerina Berezina

Assistant Professor Department of Nutrition & Hospitality Management, University of Mississippi

Dr. Katerina Berezina, CHTP, CRME, CHIA, is an Assistant Professor in the Department of Nutrition and Hospitality Management (NHM) at the University of Mississippi. She received her Ph.D. in Health and Human Performance with concentration in Tourism at the University of Florida in August 2014.

Dr. Berezina also holds her undergraduate degree in Hospitality and Tourism from Penza State University, Russia, and a Master of Science degree in Hospitality Information Management from the University of Delaware.

Dr. Berezina's industry experience includes working in travel agencies and hotels in Russia and the United States. Prior to joining the University of Mississippi, she was an Assistant Professor in the College of Hospitality and Tourism Leadership at the University of South Florida Sarasota-Manatee.

Dr. Berezina's research interests are in the areas of information technology in hospitality and tourism, electronic distribution, and revenue management. Her research has been presented at national and international conferences, and published in leading academic and professional publications. She has co-authored a textbook and three book chapters on hospitality technology.

Dr. Berezina serves as the Managing Editor of the Journal of Hospitality and Tourism Technology (JHTT). She is an active member of Hospitality Financial and Technology Professionals (HFTP) and Hospitality Sales and Marketing Association International (HSMAI).

Dr. Berezina also serves as a member of the Certified Hospitality Technology Professional (CHTP) Advisory Council with HFTP, in addition to coordinating two university programs that integrate real-life hotel software into the hospitality curriculum: innRoad University Program and M3 Link University Program.

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

Dr. Berezina can be contacted at +1 662-915-1505 or katerina@katerinaberezina.com

Coming up in September 2020...

Hotel Group Meetings: Demand vs. Supply

It is a great time for hotel group meetings. It is expected that once again this sector will grow by 5-10% in 2020, partly due to the increasing value of in-person group meetings. Because people now spend so much time in front of their screens, face-to-face interactions have become a more treasured commodity in our modern world. Plus, the use of social media reinforces the value of engagement, discussion, conversation, and networking - all areas where group meetings shine. Despite this rosy outlook, there is a concern that demand for meetings far exceeds the supply of suitable venues and hotels. There are very few "big box" properties with 500-plus rooms and extensive conference facilities being built, and this shortage of inventory could pose a serious challenge for meeting planners. In addition to location concerns, the role of the meeting planner has also evolved significantly. Planners are no longer just meeting coordinators - they are de facto travel agents. Cultural interactions, local dining, experiential travel, and team-building activities are all now a part of their meeting mix. Plus, they have to cater to evolving tastes. Millennials are insisting on healthier venues and activities, and to meet their demands, hotels are making yoga breaks, fresh-pressed juices, plant-based diets, state-of-the-art gyms, and locally-sourced menus available. Millennials are also insisting that meeting venues practice Corporate Social Responsibility, which means upholding sustainable and ethical values; investment in the local community; health and well-being of employees; and general business practices that reflect being good citizens of the planet. Finally, there is a growing trend to merge meetings with other local events, such as music festivals, sporting events, and cultural attractions. The December Hotel Business Review will report on issues relevant to group meetings and will document what some hotels are doing to support this part of their operations.