Editorial Board   

Dr. Hudson

Simon Hudson

Endowed Chair in Tourism & Hospitality, University of South Carolina

Simon Hudson is a tourism aficionado, exploring the world, spreading his passion for travel, and enlightening audiences on every kind of travel research from winter sports to film tourism. He has written eight books, and over 60 research articles, many of them focused on tourism marketing.

Dr. Hudson is the Endowed Chair for the SmartState Center of Economic Excellence in Tourism and Economic Development at the University of South Carolina. An impressive title, but it basically means he researches ways to put South Carolina's tourism industry back on the map and into the black. With an eclectic background in the ski industry, retail, and British and Canadian academia, Dr. Hudson is a fount of international experience, amusing anecdotes, and comprehensive business information.

Dr. Hudson gets his cosmopolitan and creative ideas from a background at the University of Calgary, Canada, University of Brighton, England, visiting positions in Austria, Switzerland, Spain, Fiji, New Zealand and Australia, and two voyages teaching on Semester at Sea. What a great job!

Dr. Hudson can be contacted at 803-777-2705 or shudson@hrsm.sc.edu

Coming up in August 2018...

Food & Beverage: Millennials Rule

The Millennial Generation has surpassed the Baby Boomers to become the largest living generation in America, and their tastes and preferences are being reflected in the Food & Beverage industry. In general, Millennials insist on more natural, healthier, less-processed food and beverage sources, and in part, this inspired the farm-to-table movement. However, now the trend is becoming even more pronounced and hyper-local. Millennials no longer simply want to know their food is farm-to-table, they want to know which farm, and where it's located relative to the community. As a result, hotel F&B directors are redesigning entire menus to feature area brewers, wineries, and family farms. Not only is this a proven way to satisfy Millennial tastes but it also opens the door for hotel guests to enjoy immersive experiences such as tours and excursions to local farms and breweries. Also, thanks in no small part to Millennials, coffee consumption is at an all-time high. In response, F&B directors are creating innovative ways to enhance the coffee experience for guests. Nitro-brewed coffee, cold brew, lattes on draft, and the introduction of unique milk options are part of this trend, as are locally sourced coffee beans where available. Millennial influences can also be found in the Craft and Artisan Cocktail movement where the same preferences for locally sourced and high-quality ingredients apply. One leading hotel even offers a drink menu featuring liquors infused with herbs recommended by experts for their health and well-being benefits. 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.