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 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.