Editorial Board   

Dr. Binkert

Jacqueline Binkert

Co-Founder, Appreciative Coaching Collaborative, LLC

Jacqueline Binkert, Ph.D. began her career as an adult educator working with multi-lingual and multi-cultural adults of wide-ranging capabilities and backgrounds. Moving to the business world, she joined Ford Motor Company as an internal Organization Development consultant. There, she acquired expertise in large-scale change. She consulted with executives and teams to address the leadership impact of system-wide changes such as managing in a matrix, leading dispersed international teams, moving from functional to system responsibilities and adopting brand management. Since leaving Ford, Dr. Binkert has continued to work with leaders and teams during times of major change and transformation. As an executive coach, she works with her clients to view issues from a systems perspective by challenging them to consider broader contexts and alternative conceptual frameworks, calling for rigor in their thinking and encouraging them to enhance their leadership capabilities. She has coached leaders in such topics as leadership development (bringing out the leader's own potential and that of the people who work for the leader), strategic planning (stretching for growth and improvement), and culture change (influencing the company culture for the betterment of employees and improved business performance). Clients benefit from Dr. Binkert's in-depth knowledge of psychology, leadership effectiveness, organizational behavior and change, and team dynamics. Dr. Binkert's coaching is distinguished by her appreciative, strengths-based approach to change. Her coaching is informed by practical experience, underlying theory and research. She is co-author of the book, Appreciative Coaching: A Positive Process for Change published by Jossey-Bass. Appreciative Coaching is an innovative approach to coaching based on the organizational change process called Appreciative Inquiry. She trains this approach to participants worldwide. Dr. Binkert earned her Ph.D. in Human and Organizational Systems from the Fielding Graduate University, Santa Barbara, CA. She is an international advisor for students at Assumption University, Bangkok, Ph.D. program in Organization Development.

Dr. Binkert can be contacted at 248-684-6332 or jbinkert@AppreciativeCoaching.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.