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 November 2020...

Hotel Design: Home Away From Home

With the rise of the sharing economy and the peer-to-peer marketplace for lodging options, hoteliers are re-thinking the look, feel and appeal of their locations. There is an emphasis on re-creating a feeling of homeyness - a comfortable, cozy and inviting space that feels like home. 'This is accomplished through the careful selection of furniture design, paint colors, lighting design, artwork, bathroom fixtures and textile accessories. In addition, some hotels are providing their guests with upscale amenities, such as a book and movie library, home-style kitchenettes, a coffee machine with locally-sourced beans and tea, or even a batch of fresh-baked cookies. Similarly, there is a growing design trend based on the concept of place-making. Travelers are searching for experiences that are unique and authentic to the locale in which they find themselves, and so hotel designers are integrating a sense of place into their work. This is partially achieved by incorporating traditional artisanal crafts and other local artwork into hotel rooms and communal spaces. Another design trend includes the creation of full-service, co-working environments within the hotel. Guests don't like to stay alone in their room when they need to work, so now they can go downstairs to the lobby-or up to the roof-to work among others. These areas encourage guests - and non-guests alike - to stay as long as they like and to partake of hotel amenities. Finally, recognizing the importance of the Wellness Movement, some designers are exploring how room design can increase the likelihood of deep and restorative sleep. Creating dark and quiet spaces, blocking excessive light, providing guests with a selection of different kinds of pillows, and the ability to control room temperature, are a few of the best practices in this area. These are some of the architecture and design topics that will be covered in the November issue of the Hotel Business Review.