Editorial Board   Guest Author

Ms. Johnson

Elizabeth Johnson

Senior Public Relations & Marketing Manager, American Hotel & Lodging Educational Institute

Elizabeth M. Johnson is senior public relations & marketing manager for the American Hotel & Lodging Educational Institute (EI). She has worked for the Educational Institute for 15 years in a variety of communications, public relations, and marketing roles. During that time, she has written numerous articles about hospitality training, education, and professional certification for several hospitality trade publications. Ms. Johnson is the co-author (with Bridgette Redman) of two Educational Institute textbooks Spa: A Comprehensive Introduction and Retail Management for Spas, and contributed to the development of the Supervisory Skill Builders for the Spa Industry workbook series. Ms. Johnson was also a contributing writer for the Educational Institute's case study series. More recently, she has become involved in the Institute's social media and electronic marketing, and also assisted with the development of one of EI's new online components for hospitality management textbooks—providing voice-over narration for the Managing Housekeeping Operations online component. Ms. Johnson holds a master's degree in journalism from Indiana University and a bachelor's degree in communications from the College of Notre Dame of Maryland.

Ms. Johnson can be contacted at 517-318-2359 or EJohnson@ahla.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.