Ms. Kovary

Giselle Kovary

President

n-gen People Performance

As president and co-founder of n-gen People Performance Inc., Ms. Kovary is dedicated to building strategies and programs that help clients target, motivate and engage employees in order to increase performance and productivity. She is a sought after resource to industry leaders, having worked with 18 of the top Fortune 500 companies across North America, including Chevron, Cisco, TJX and Xerox. Over 60,000 people globally have experienced an n-gen workshop or presentation. With close to 20 years of experience in learning and development, she has devoted more than a dozen years to researching the impact that generational differences have on organizational performance.

Ms. Kovary has created solutions and programs in five practice areas – sales & customer service, leadership, team building, Millennials and human resources. As a human resources expert, Ms. Kovary is regularly quoted in national publications and appears on television and radio.

n-gen partners with clients to deliver existing ‘off-the-shelf’ learning programs from our library of 27 courses, or designs custom learning solutions. Our highly interactive learning programs engage all levels within an organization, from C-suite executives to front line employees. All n-gen training is based on the two books Ms. Kovary has co-authored: Loyalty Unplugged: How to Get, Keep & Grow All Four Generations and Upgrade Now: 9 Advanced Leadership Skills.

Ms. Kovary has a Master’s degree in communication studies from the University of Windsor. She is a member of the Society for Human Resource Management and raises money for breast cancer research in her free time.

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

Ms. Kovary can be contacted at 416-362-7564 or gkovary@ngenperformance.com

Coming Up In The August Online Hotel Business Review




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Feature Focus
Food & Beverage: Multiplicity and Diversity are Key
The challenge for hotel food and beverage operations is to serve the personal tastes and needs of an increasingly diverse population and, at the same time, to keep up with ever-evolving industry trends. In order to accomplish this, restaurateurs and hoteliers have to flex their creative muscles and pull out all the stops to satisfy their various audiences. One way to achieve this is to utilize existing food spaces in multiple ways at different times of the day. Lunch can be casual and fast, while dinnertime can be more formal and slower paced. The same restaurant can offer counter service by day but provide table service by night, with a completely different menu and atmosphere. Changes in music, lighting, uniforms and tabletop design contribute to its transformation. This multi- purpose approach seeks to meet the dining needs of guests as they change throughout the day. Today’s restaurants also have to go to great lengths to fulfill all the diverse dietary preferences of their guests. The popularity of plant-based, paleo, vegan, and gluten and allergen-free diets means that traditional menus must evolve from protein-heavy, carb-loaded offerings to those featuring more vegetables and legumes. Chefs are doing creative things with vegetables, such as experimenting with global cuisines or incorporating new vegetable hybrids into their dishes. Another trend is an emphasis on bold and creative flavors. From chili oil to sriracha to spicy maple syrup, entrees, desserts and beverages are all being enhanced with spice and heat. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.