Editorial Board   Guest Author

Mr. Sayyadi

Mostafa Sayyadi

Management Consultant, The Change Leader Consulting Inc

As an international management consultant with over 10 years of experience in industry, Mostafa Sayyadi works with senior business leaders, mangers, and staff to effectively develop knowledge and innovation in companies.

Mr. Sayyadi has led change management initiatives and the development of enterprise strategic management frameworks to strategically manage organizational knowledge. Working in various countries assists global and domestic leaders to minimize the business risks of working across cultures and with people from diverse cultural backgrounds, enhance their intercultural effectiveness, deliver innovation and business results.

Mr. Sayyadi's research experience also developed analytical skills, logical reasoning, the ability to reflect and to use carefully reasoned arguments to present and defend insights. He has extensive writing experience, which includes his publications in academic journals, conference proceedings and research reports on a range of topics.

Mr. Sayyadi is a Business Book Author and a Columnist for Consulting Magazine (New York, US), HR.com (Toronto, Canada), Home Business Magazine (California, US), Industrial Management Magazine (Middle East & Western Asia) and his work has been featured in these top-flight business publications.

In recognition of his work with Australian Institute of Management and Australian Human Resources Institute, Mr. Sayyadi has been awarded the titles, "Associate Fellow of the Australian Institute of Management" (AFAIM), "Certified Professional Manager" (CPMgr)" and "Certified Professional in Human Resources" (CAHRI)".

Please visit http://www.thechangeleader.com for more information.

Mr. Sayyadi can be contacted at +61 411273956 or inquiry@thechangeleader.com

Coming up in August 2020...

Food & Beverage: New Technological Innovations

In the past few years, hotel food and beverage departments have experienced significant growth. Managers are realizing just how much revenue potential this sector holds, both in terms of additional revenue and as a means to enhance the guest experience. As a result, substantial investments are being made in F&B operations as a way to satisfy hotel guests but also to keep pace with the competition. Though it has been a trend for many years, the Farm-to-Table movement shows no signs of abating. Hotel chains are abandoning corporate restaurants and are instead partnering with local chefs to create locally-influenced dining options. Local, farm-sourced ingredients paired with specialty beverages or local wine also satisfies the increasing demand from Millennial travelers who are eager to travel sustainably and contribute to a positive impact. A farm-to-table F&B program also helps to support the local economy, which builds community goodwill. Also popular are "Self-Serv" and "Grab & Go" options. These concepts stem from an awareness that a guest's time is limited and if a hotel can supply them with fast, fresh, food and beverage choices, then so much the better for them. Plus, by placing these specialty kiosks in areas that might be traditionally under-utilized (the lobby, for instance), they can become popular destination locations. Of course, there are new technological innovations as well. In-room, on-screen menus allow guests to order from any restaurant on the property, and some hotels are partnering with delivery companies that make it possible for guests to order food from any restaurant in the area. Also, many hotels are implementing in-room, voice-activated devices, so ordering food via an AI-powered assistant will soon become mainstream as well. The August issue of the Hotel Business Review will report on these developments and document what some leading hotels are doing to expand this area of their business.