The Six Touchstones of Hospitality with Dr. Chris Muller
What touchstones make for a well-rounded leader in the hospitality industry? Dr. Chris Muller shares his six hospitality touchstones that our SHA students learn by the time they graduate — owner, customer, innovator, innkeeper, leader, servant.
Dr. Mody Comments on Glamping Start-up’s Strategy: Is it a fad or here to stay?
Is glamping a fad or here to stay? Peter Mack, former Starwood executive and now co-founder and owner of Collective Retreats, thinks the combination of rural locations without lacking luxury amenities, unique experiences for customers, and being an asset-light company has all the makings for start-up success. Mack launched Collective Retreats, a pop-up glamping company […]
Getting to Know Dr. Makarand Mody
In 2015, Dr. Makarand Mody joined the BU School of Hospitality Administration faculty. He has studied hospitality on three different continents and currently teaches the School’s marketing courses. Find out how he started out in the industry and his favorite places to travel!
[Skift] Professor Makarand Mody Discusses Taj Hotels Move to One Brand
While most hotel companies are constantly increasing the number of brands under their ownership, Taj Hotels Resorts and Palaces is rebranding under just one name: Taj Hotels, Palaces, Resorts & Spas, and Safaris. In a recent Skift article, Taj Hotels Bucks the Expansion Trend and Shrinks From Three Brands to Just One, Professor Makarand Mody discusses the Taj’s […]
2017 Food & Beverage Trends by Professor Leora Lanz and Ally Rung (SHA ’17)
All-day-breakfast, Hawaiian poke bowls, house-made condiments – here’s what’s on the horizon for food and beverage trends in 2017. Plus, in their recent article on Hospitality Net, “Cutting through the Clutter to Brand Your F&B in 2017”, Professor Leora Lanz and student Ally Rung (SHA ’17) tell us how restaurants can cut through the clutter to […]
Professor William Nesto’s New Wine Book is Shortlisted for the 2016 André Simon Book Award
Chianti Classico: The Search for Tuscany’s Noblest Wine (UC Press), written by Professor William Nesto and Frances Di Savino has been shortlisted for the 2016 André Simon Book Award. André Simon was a famously respected 20th century author writing in the gastronomy field. Each year the André Simon Memorial Fund awards two books – one on food and one on […]
The Effect of Students’ Perceptions and Learning Approaches on the Quality of Hospitality Financial Management Education
By: APOSTOLOS AMPOUNTOLAS, Ph.D. ABSTRACT Students’ perceptions and approaches to learning have been shown to be critical factors in determining the quality of the learning outcome. This is the 1st empirical study undertaken in the hospitality context to examine how students’ perceptions and approaches to learning influence the learning outcomes of their financial management courses. […]
Professor Mike Oshins Discusses Millennials Interest in Hotel Brand Growth
Hotel companies are launching new brands faster and more frequently than ever before. But will these brands stick with Millennials – the generation with the strongest buying power? BU School of Hospitality Administration Michael Oshins comments in Hotel Interactive Network: “Millennials don’t necessarily like the big brands, they veer more toward independents,” – Michael Oshins Read the […]
Professor’s Muller & Lanz Comment on Chipotle’s Heavy Promotion Month
Starting today, Chipotle is offering three simultaneous promotions in an effort to gain back loyalty from customers prior to it’s 2015 E. coli outbreaks. Will a heavy schedule of promotions be enough to win back customers? BU School of Hospitality Administration professors Christopher Muller and Leora Lanz discuss the strategy’s pro’s and con’s with Forbes.com. “The college students are on […]
Dr. Szende Shares Top Habits Waiters Should Avoid
Dr. Peter Szende, associate dean of academic affairs, spoke with NCR about the top 17 habits that all waiters should avoid whether they’re serving at a diner of fine-dining restaurant. “A lot of it comes down to having systems in place and taking the time to train servers to use those systems,” Szende explained. Make your standards […]