Editorial Board   

Mr. Taillon

Justin Taillon

Professor & Program Manager, Highline College Hospitality & Tourism Management

Justin Taillon spent 8 years in hospitality operations before joining academia including stints with Marriott, Starwood, and Hilton. He began his career in Food & Beverage operations, moved into hotel operations, and was an Assistant General Manager with Hilton before moving into academia.

Justin's academic endeavors include working toward a B.Sc from the University of Houston's prestigious Conrad Hilton School of Hospitality Management, an MBA from the University of Guelph, and a PhD from Texas A&M University's Department of Recreation, Park, and Tourism Sciences. He also holds a certificate in revenue management from ESSEC in Paris, France.

He is currently the department head for Hospitality & Tourism Management at Highline College in Seattle, WA, a university featuring eight emphasis areas to pursue within the hospitality and tourism industries including: aviation, casino, cruise lines, destination marketing organizations, ecotourism, event planning, food and beverage, and hotels.

Justin maintains an academic and applied focus in his research and outreach by serving as an Editor for Anatolia, being a Global Director for HFTP (Hospitality Financial & Technology Professionals, the professional association responsible for HITEC), and working with industry partners to create grants that can improve the hospitality workforce. Some recent and current industry partners and projects include:

- Starbucks, where he oversees a project that trains 16-24 year-olds in customer service and barista skills in Seattle;

- Project Feast's Ubuntu Cafe in downtown Kent, WA, where refugees to the United States learn customer service, food & beverage, and event management skills while sharing their home-cooked meals and cultural experiences with patrons;

- Port of Seattle (i.e. SeaTac Airport), where he works with SeaTac Airport's human resources department to prepare potential employees for the workforce in one of the world's largest airports;

- STR, where he worked in Hendersonville to co-create CHIA (Certification in Hospitality Industry Analytics) alongside STR and other applied academics.

His primary research emphasis area is market-based socio-cultural conservation through hospitality operations. The aforementioned projects are examples of ventures that fall under the guise of his research areas.

He is currently based in Seattle, WA, but holds three citizenships (Canada, Hungary, & USA) and has conducted projects globally over the past decade in locations such as Jeju Island in South Korea, Madre de Dios in Peru, Samburu's Sabache Camp in Kenya, Velika Plaza in Montenegro, and many more.

Mr. Taillon can be contacted at 206-592-3953 or jtaillon@highline.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.