Editorial Board   Guest Author

Mr. Kasavana

Michael Kasavana

NAMA Endowed Professor, School of Hospitality Business, Michigan State University

Michael L. Kasavana is the NAMA Endowed Professor in the School of Hospitality Business at Michigan State University. His teaching and research efforts are sharply focused on information technology and transaction settlement systems for self-service and full-service applications in hotel, restaurant, club, and casino environments. Dr. Kasavana has authored or co-authored numerous books, including Managing Front Office Operations (Eighth Edition), Menu Engineering (Third Edition), and Managing Technology in the Hospitality Industry (Sixth Edition). In addition, he has written numerous academic journal and industry trade magazine articles as well as designed instructional and operational software products. He is an active industry consultant and popular seminar leader. Dr. Kasavana was selected the 2011 Industry Person of the Year by the National Automatic Merchandising Association and is an inductee of the HFTP International Technology Hall of Fame and recipient of the prestigious FS/TEC's Distinguished Achievements in Food Service Technology Award. In addition, he has garnered the coveted MSU Distinguished Faculty Award, MSU Broad College of Business Withrow Teacher-Scholar Award, MSU Academic Spartan of the Year Award, MSU Teacher-Scholar Award, and was in the inaugural class of NAMA Certified NCE5 executives. In addition to his academic responsibilities, Dr. Kasavana serves as the MSU Faculty Athletic Representative to the Big Ten, CCHA, and NCAA conferences and is Chair of the MSU Athletic Council. The Kasavana family also provided significant financial support to create the Kasavana/Schmidgall Faculty Research Endowment in the MSU School of Hospitality Business. Dr. Kasavana received his B.S. in Hotel, Restaurant and Travel Administration, his MBA in Finance, and his Ph.D. in Management Information Systems from the University of Massachusetts-Amherst.

Mr. Kasavana can be contacted at 517-353-9211 or Kasavana@bus.msu.edu

Coming up in May 2019...

Eco-Friendly Practices: Corporate Social Responsibility

The hotel industry has undertaken a long-term effort to build more responsible and socially conscious businesses. What began with small efforts to reduce waste - such as paperless checkouts and refillable soap dispensers - has evolved into an international movement toward implementing sustainable development practices. In addition to establishing themselves as good corporate citizens, adopting eco-friendly practices is sound business for hotels. According to a recent report from Deloitte, 95% of business travelers believe the hotel industry should be undertaking “green” initiatives, and Millennials are twice as likely to support brands with strong management of environmental and social issues. Given these conclusions, hotels are continuing to innovate in the areas of environmental sustainability. For example, one leading hotel chain has designed special elevators that collect kinetic energy from the moving lift and in the process, they have reduced their energy consumption by 50%  over conventional elevators. Also, they installed an advanced air conditioning system which employs a magnetic mechanical system that makes them more energy efficient. Other hotels are installing Intelligent Building Systems which monitor and control temperatures in rooms, common areas and swimming pools, as well as ventilation and cold water systems. Some hotels are installing Electric Vehicle charging stations, planting rooftop gardens, implementing stringent recycling programs, and insisting on the use of biodegradable materials. Another trend is the creation of Green Teams within a hotel's operation that are tasked to implement earth-friendly practices and manage budgets for green projects. Some hotels have even gone so far as to curtail or eliminate room service, believing that keeping the kitchen open 24/7 isn't terribly sustainable. The May issue of the Hotel Business Review will document what some hotels are doing to integrate sustainable practices into their operations and how they are benefiting from them.