Editorial Board   Guest Author

Mr. O'Halloran

Robert M. O'Halloran

Professor & Director, School of Hospitality Leadership, East Carolina University

Robert M. O’Halloran is a professor and is currently the Director of the School of Hospitality Leadership at East Carolina University. He was previously Director of the Kemmons Wilson School of Hospitality and Resort Management at the University of Memphis. He has also served in faculty and administrative positions at the State University of New York at Plattsburgh, the University of Denver, Michigan State University and Central Michigan University. Professor O’Halloran teaches courses in planning and development, financial feasibility and food and beverage operations. He is also an instructor for the Certified Hospitality Educator (CHE) program offered through the Educational Institute of the American Hotel & Lodging Association. He also was a pre-pilot instructor for the popular Certification in Hotel Industry Analytics (CHIA) jointly offered through ICHRIE, Smith Travel Research and AH&LA. His hospitality industry background includes management and training positions with The Harborside Inn on Martha’s Vineyard, Massachusetts, Jolly Roger Restaurants Inc., in California, and Pannell Kerr Forster, a management and consulting company in Los Angeles and Boston. As an academic he continued to pursue industry experience through faculty internships with Aramark, Marriott Management Services (now Sodexo), Marriott International and the Club Managers Association of America; New Jersey Chapter. He has continued his industry partnerships serving on a variety of professional boards. Currently he serves on boards and or committees of the North Carolina Restaurant and Lodging Association, the North Carolina’s Department of Commerce Travel and Tourism Board, The American Hotel & Lodging Education Foundation, the Certification Commission of the Educational Institute of the America Hotel and Lodging Association (Chair), and the Faculty Advisory Committee of the Educational Institute of the AH & LA and the Training and Education Advisory Council of AH&LA. He previously served on the boards of the Tennessee Hotel and Lodging Association, the Metro Memphis Hotel & Lodging Association, the Memphis Restaurant Association and the Memphis Convention and Visitor Bureau and the New York State Restaurant Association. Professor O’Halloran is a recipient of the Innovation in Teaching Award presented by International CHRIE and is recipient of the Tennessee Hotel and Lodging Association’s Educator of the Year award. He is author and or co-author of over one hundred articles, columns, cases and chapters in books. He is also co-editor and contributing author for two case books, Cases in Food Service and Cases in Hospitality and Tourism published by Pearson Prentice Hall and has also served as a subject matter expert for the Pearson Foundation. He is also co-author of the book, Mise en Place for Teaching: A Handbook for Hospitality & Tourism Educators and Trainers published by the Educational Institute of the AH & LA.

Please visit http://www.ecu.edu for more information.

Mr. O'Halloran can be contacted at 252-737-1604 or ohalloranr@ecu.edu

Coming up in March 2019...

Human Resources: An Era of Transition

Traditionally, the human resource department administers five key areas within a hotel operation - compliance, compensation and benefits, organizational dynamics, selection and retention, and training and development. However, HR professionals are also presently involved in culture-building activities, as well as implementing new employee on-boarding practices and engagement initiatives. As a result, HR professionals have been elevated to senior leadership status, creating value and profit within their organization. Still, they continue to face some intractable issues, including a shrinking talent pool and the need to recruit top-notch employees who are empowered to provide outstanding customer service. In order to attract top-tier talent, one option is to take advantage of recruitment opportunities offered through colleges and universities, especially if they have a hospitality major. This pool of prospective employees is likely to be better educated and more enthusiastic than walk-in hires. Also, once hired, there could be additional training and development opportunities that stem from an association with a college or university. Continuing education courses, business conferences, seminars and online instruction - all can be a valuable source of employee development opportunities. In addition to meeting recruitment demands in the present, HR professionals must also be forward-thinking, anticipating the skills that will be needed in the future to meet guest expectations. One such skill that is becoming increasingly valued is “resilience”, the ability to “go with the flow” and not become overwhelmed by the disruptive influences  of change and reinvention. In an era of transition—new technologies, expanding markets, consolidation of brands and businesses, and modifications in people's values and lifestyles - the capacity to remain flexible, nimble and resilient is a valuable skill to possess. The March Hotel Business Review will examine some of the strategies that HR professionals are employing to ensure that their hotel operations continue to thrive.