Editorial Board   Guest Author

Mr. Wang

Lucheng Wang

Part-time Teaching Assistant, Florida International University

Lucheng Wang is the Part-time Teaching Assistant for the Chaplin School of Hospitality at Florida International University. He has his bachelor's and master's degree in Hospitality and Tourism Management at Florida International University.

As a native Chinese, Mr. Wang has an interest in the Chinese food and beverage industry began after he graduated from high school. During this time, he has worked in a variety of positions in world-famous hospitality companies such as Hilton, Four Seasons, Yum!, and IHG.

While working on his master's degree and thesis at FIU, Mr. Wang worked as a Teaching Assistant. Here he gained further interest in food and beverage management by doing research. He has combined the experience and theory gained in his previous work and study, to discuss research topics closely related to the food and beverage industry.

Further, Mr. Wang has a great interest in the standardization of the Chinese culinary field. He hopes that through research, it can help reduce the cost consumption of the food and beverage industry, minimizing the difference in the cost consumption of different food and beverage workplaces under variable cultural background and working habits.

Mr. Wang is currently a Part-time Teaching Assistant for the Chaplin School of Hospitality at Florida International University, working on research about the demand forecast of Online Food Delivery (OFD) in China and the United States. Through modeling, it analyzes future needs and ultimately helps companies optimize cost allocation.

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

Mr. Wang can be contacted at +1 305-608-8487 or lwang052@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.