Editorial Board   Guest Author

Ms. Christodoulidou

Natasa Christodoulidou

Assistant Professor, California State University

Dr. Christodoulidou is the Director of the Hospitality Technology Research Institute at California State University Dominguez Hills (CSUDH). She is an Associate Professor in the Management and Marketing Department at CSUDH where she teaches for the undergraduate and the MBA programs. She holds a Ph.D. from the University of Nevada Las Vegas (UNLV), an MBA from the University of Wisconsin-Milwaukee (UWM), and a Master's of Accounting and a B.Sc. from Arizona State University (ASU). Her research interests are in the areas of Hospitality Technology, Electronic Commerce, Electronic Distribution, and E-Marketing. Her research has appeared in numerous academic and professional journals. Dr. Christodoulidou presents regularly at academic and professional industry conferences around the world. She has recently served as Program Co-chair for the 2015 Decision Sciences Institute (DSI) Annual Meeting in Seattle. She is currently serving as President Elect for the 2016 Program Chair for the Western Decision Sciences Institute (WDSI). Dr. Christodoulidou has published over 50 articles in the hospitality area, has been cited 100s of times in publications around the world, and has received a number of research awards. She has visited for research and/or speaking engagements all five continents and this has influenced her approach and writing style in the publishing work she has produced over the last 13 years. Currently Dr. Christodoulidou is investigating the impact of mobile technologies and social media for airlines, hotels, and online Travel Agencies (OTAs) through the various distribution channels. Her speaking engagements recently have included Cyprus, Dubai, France, Los Angeles, San Francisco, Long Beach, Las Vegas, Boston, Dallas, and others.

Ms. Christodoulidou can be contacted at 310-243-3502 or Nchristodoulidou@yahoo.com

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.