Editorial Board   Guest Author

Mr. Kwok

Linchi Kwok

Assistant Professor of Hospitality Management, Syracuse University

Linchi Kwok is an Assistant Professor of Hospitality Management at Syracuse University (SU) in Syracuse, New York, where he developed and teaches several hospitality and management courses, such as Managing Service Organizations in Social Media, Hospitality Human Resource Management, Hotel and Resort Operations, and Leadership and Career Management. In 2011, Mr. Kwok was named a Kauffman Professor in Entrepreneurship and Innovation at SU to support the university's initiatives in teaching and research excellence in entrepreneurship and innovation. Mr. Kwok's research interests include social media and its business applications, employee recruitment and selection, organizational behaviors, and hospitality management. His publications have appeared in the International Journal of Hospitality Management, Event Management, and Journal of Human Resources in Hospitality & Tourism. In 2010, Mr. Kwok received grant funding to support his research on social media, including the Harrah Hospitality Research Center Grant Award Program 2010 from the University of Nevada, Las Vegas. Since 2008, Mr. Kwok has presented 20+ authored/co-authored papers in a variety of peer-reviewed conferences in hospitality, information studies, and managerial psychology. He is on the editorial board HOSTEUR™, an official publication of the I-CHRIE (International Council on Hotel, Restaurant, and Institutional Education), and serves as an ad hoc reviewer for over five hospitality/social science journals and conferences. Mr. Kwok holds a Ph.D. degree in Hospitality Administration and a Master of Science degree in Restaurant, Hotel, and Institutional Management from Texas Tech University. Mr. Kwok's professional portfolio also includes several years of managerial and hands-on experience in the hospitality industry in the U.S. and mainland China. In addition to his work as a professor and researcher, Mr. Kwok is a thought leader in the hospitality field, contributing to several professional blogs about hospitality trends and social media strategies. Mr. Kwok's perspectives on social media have been quoted in The New York Times and Voyager's World. Mr. Kwok is also an active member of the community and have conducted invited presentations on dinner etiquette and research methods.

Mr. Kwok can be contacted at 315-443-2162 or lkwok@syr.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.