Editorial Board   Guest Author

Dr. Scott

Bernadette Scott

Senior Lecturer, Dept. of Business Management, Glasgow School for Business & Society/Glasgow Caledonian University

Bernadette Scott is a Senior Lecturer at Glasgow School for Business and Society. Her PhD looks at employability, talent management and emergence theory and how these concepts impact on graduates, in particular.

Research activity has also included publications across the tourism and international hospitality areas, with focus on culture and hospitality consumption, talent management, work place violence, gender balance and flexible working, and personal development planning.

Dr. Scott has over twenty years' experience in module and multiple program leadership roles facilitating the teaching, learning and assessment experience for up to 600 students at a time. She has developed and led Business School provision in the area of Work, Organisations and Society, Workplace Culture and Behaviour and Perspectives on People at Work.

Recent research has included work on Postgraduate Employability Skills, Talent Management and Graduate Career Strategies as well as a cross institutional Action Research project. She has also been invited to deliver key note addresses, notably in the area of Personal and Professional Development and Planning initiatives. Recent publications have looked at graduate experiences of the first year of employment and a case study with the Scottish Government, examining graduate talent management.

Dr. Scott is a Fellow of the Higher Education Academy, a Member of the Chartered Management Institute (CMI), an academic member of the Chartered Institute of Personnel Development (CIPD), as well as having graduate member status of the Common Purpose Matrix programme which promotes social entrepreneurship in a global setting. She has undertaken work for the Scottish Qualifications Authority in Saudi Arabia, Scottish Enterprise and Glasgow Tourism Skills Action Plan. Dr. ScottĀ  is currently leading Business Management degree provision for young African talent in Mauritius.

Please visit http://www.gcu.ac.uk for more information.

Dr. Scott can be contacted at 0141-331-8477 or b.scott@gcu.ac.uk

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.