Editorial Board   Guest Author

Prof. O'Halloran

Robert M. O'Halloran

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

Robert M. O'Halloran is a professor and 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 held 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 was a pre-pilot instructor for the popular Certification in Hotel Industry Analytics (CHIA) program 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. He has served 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 an instructor for the Certified Hospitality Educator (CHE) program offered through the Educational Institute of the American Hotel & Lodging Association, and 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.

Prof. O'Halloran can be contacted at +1 252-737-1604 or ohalloranr@ecu.edu

Coming up in November 2020...

Hotel Design: Home Away From Home

With the rise of the sharing economy and the peer-to-peer marketplace for lodging options, hoteliers are re-thinking the look, feel and appeal of their locations. There is an emphasis on re-creating a feeling of homeyness - a comfortable, cozy and inviting space that feels like home. 'This is accomplished through the careful selection of furniture design, paint colors, lighting design, artwork, bathroom fixtures and textile accessories. In addition, some hotels are providing their guests with upscale amenities, such as a book and movie library, home-style kitchenettes, a coffee machine with locally-sourced beans and tea, or even a batch of fresh-baked cookies. Similarly, there is a growing design trend based on the concept of place-making. Travelers are searching for experiences that are unique and authentic to the locale in which they find themselves, and so hotel designers are integrating a sense of place into their work. This is partially achieved by incorporating traditional artisanal crafts and other local artwork into hotel rooms and communal spaces. Another design trend includes the creation of full-service, co-working environments within the hotel. Guests don't like to stay alone in their room when they need to work, so now they can go downstairs to the lobby-or up to the roof-to work among others. These areas encourage guests - and non-guests alike - to stay as long as they like and to partake of hotel amenities. Finally, recognizing the importance of the Wellness Movement, some designers are exploring how room design can increase the likelihood of deep and restorative sleep. Creating dark and quiet spaces, blocking excessive light, providing guests with a selection of different kinds of pillows, and the ability to control room temperature, are a few of the best practices in this area. These are some of the architecture and design topics that will be covered in the November issue of the Hotel Business Review.