Editorial Board   Guest Author

Mr. Glasser

Marc Glasser

Managing Director, RM LLC

Marc Glasser is the Managing Director of RM (Protection Risk Management) LLC. RM LLC provides security, business continuity, and emergency management services spanning the protection of life, operations, assets and stakeholder value. He directs risk management, security, and business continuity programs (including business impact and supply chain analysis) to mitigate vulnerabilities, including natural (e.g., floods, earthquakes, hurricanes), technical (e.g., utility service disruptions, hazardous materials incidents), and intentional (e.g., terrorism, theft, espionage). Mr. Glasser also directs security, crisis and emergency management training, exercises, and evaluations. His risk management program evaluations are comprehensive and assess organization-wide, single point of failure, and site-specific variables in terms of financial (e.g., cost-benefit, profit and loss implication), stakeholder, and operational feasibility. Mr. Glasser is a former US Department of State Special Agent and a graduate of the Federal Law Enforcement Training Center. He holds a U.S. Government Top Secret security clearance and has worked in over 90 countries. Mr. Glasser has presented at national and international conferences. He participates on multiple professional associations and academic boards. His publications include industry and academic peer-reviewed journal articles. He holds a Master of Science Degree in Crisis and Emergency Management from the University of Nevada, Las Vegas and a Bachelor of Science Degree in Law Enforcement and Police Science from Sam Houston State University. He is an Adjunct Professor at the University of Nevada, Las Vegas, University of Maryland University College, and Henley-Putnam University. Mr. Glasser's professional accreditations include: CORE (Certified Organizational Resilience Executive, The International Consortium for Organizational Resilience); CPP (Certified Protection Professional, ASIS International); CEM (Certified Emergency Manager, International Association of Emergency Managers); CMAS (Certified Master Anti-Terrorism Specialist, Anti-Terrorist Accreditation Board); and ABCHS Fellow (American Board for Certification in Homeland Security Fellow). Additionally, he is Homeland Security Exercise and Evaluation Program (HSEEP) and HSEEP Train-the-Trainer Certified by the U.S. Department of Homeland Security and FEMA Continuity of Operations (COOP) Planner's Train-the-Trainer Workshop Certified.

Mr. Glasser can be contacted at 702-809-3434 or mglasser@rmllc.com

Coming up in August 2019...

Food & Beverage: Millennial Chefs Lead the Way

Led by Millennial chefs, hotels continue to foster sustainability, sourcing and wellness within their dining rooms and banquet spaces, and by all measures, this is responsible for an increase in their revenues. In many hotels, the food & beverage division contributes 50 per cent or more to hotel sales and they are currently experiencing double-digit growth. As a result, hotel owners are allocating an increasing amount of square footage for F&B operations. The biggest area of investment is in catering, which is thriving due to weddings, social events and business conferences. Hotels are also investing in on-site market or convenience stores that offer fresh/refrigerated foods, and buffet concepts also continue to expand. Other popular food trends include a rise of fermented offerings such as kombucha, kimchi, sauerkraut, tempeh, kefir and pickles - all to produce the least processed food possible, and to boost probiotics to improve the immune system. Tea is also enjoying something of a renaissance. More people are thinking of tea with the same reverence as coffee due to its many varieties, applications and benefits. Craft tea blending, nitro tea on tap and even tea cocktails are beginning to appear on some hotel menus. Another trend concerns creating a unique, individualized and memorable experience for guests. This could be a small consumable item that is specific to a property or event, such as house-made snack mixes, gourmet popcorn, macaroons, or jars of house-made jams, chutneys, and mustards -all produced and customized in house. One staple that is in decline is the in-room minibar which seems to have fallen out of favor. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.