Editorial Board   Guest Author

Mr. Flohr

Timothy Flohr

Program Manager, University of Memphis - Kemmons Wilson School of Hospitality and Resort Management

Tim Flohr is the Program Manager for the Kemmons Wilson Culinary Institute at The University of Memphis. Center in Cordova, TN. In his role, He will oversee the administration, faculty, and student services to provide a culinary certificate program, the new Bachelor of Arts in Culinary Arts, recreational & professional development programs, as well as special events.

Mr. Flohr has 25+ years of leadership experience in the food and beverage industry and Project Management throughout the Mid-Atlantic Region and New York City. Concurrently, he is an instructor and Internship Coordinator for the Kemmons Wilson School of Hospitality and Resort Management

Mr. Flohr has been instrumental in redesigning the KWS Internship Program by creating both employer and student internship handbooks and piloting Axiom Mentor software, which is designed to streamline the internship process (for academic credit) for faculty, students, and employers. Most recently, he was the architect of the PHASE 1 bridge program, an online learning hub and resource repository for students enrolled in the Kemmon Wilson School's dual enrollment program at Collierville High School.

Mr. Flohr received a publishing contract to write his first textbook, Project Management for the Hospitality Industry, which will be available in August 2020. As part of the textbook, he is collaborating with KMI (Knowledge Matters Inc.) in creating the first cloud-based, educational simulation for Project Management in the hospitality industry.

Mr. Flohr received his bachelor's degree from the University of Delaware's Hotel, Restaurant and Institutional Management Program in 1997 and he earned his MBA, with a concentration in Business Analytics, from Drexel University in 2015. He is currently pursuing his Ed.D. in Higher Education at The University of Memphis.

In addition to his academic credentials, Mr. Flohr attained his PMP® (Project Management Professional) certification from the Project Management Institute in 2014 and his CFBE® (Certified Food and Beverage Executive) certification from the American Hotel and Lodging Educational Institute in 2012. He is also a registered ServSafe® Instructor and Proctor, teaching both the ServSafe® Food Manager and ServSafe® Alcohol courses at The University of Memphis.

Please visit http://www.memphis.edu/wilson for more information.

Linkedin Profile: https://www.linkedin.com/in/tim-flohr-mba-pmp-cfbe-8696b039/

Mr. Flohr can be contacted at +1 901-800-7142 or tflohr1@memphis.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.