Mr. Barth

Stephen Barth

Founder

HospitalityLawyer.com

Stephen Barth, author of Hospitality Law and coauthor of Restaurant Law Basics, is an attorney, the founder of HospitalityLawyer.com, the annual Hospitality Law Conference series, and the Global Congress on Legal, Safety, and Security Solutions in Travel. As a professor at the Conrad N. Hilton College of Hotel and Restaurant Management at the University of Houston, he teaches courses in hospitality law and leadership. He has over twenty years of experience in hospitality operations, including line positions, management, and ownership.

Professor Barth is a founding member of the Hospitality Industry Bar Association. He is a member of the State Bar of Texas. He is also a mediator and a strong proponent for alternative dispute resolution.

In addition to being a resource for travel and hospitality press, Professor Barth and his work have been quoted in the New York Times, USAToday, and the Houston Business Journal among others.

Professor Barth’s articles on legal and leadership issues have appeared in Lodging Hospitality, Hotel and Motel Management, CHEERS, NightClub and Bar, and HospitalityLawyer.com. He speaks regularly on many issues for the travel, lodging, restaurant, club, and health care industries.

His presentations focus on emotional intelligence, social intelligence, positive leadership techniques, and methods for preventing liability in the hospitality industry. He assisted the National Restaurant Association in developing its Safety and Security Seminar and its Responsible Service of Alcohol program. Other presentations developed by Stephen include STEM the Tide of Litigation, Positive Leadership for Positive Performance, A Model for Reducing Worker’s Compensation Costs for the Hospitality Industry, Enhancing Your Presentation Effectiveness, Managing Your Emotional Energy, and Legal Updates for Lodging, Restaurant and Club Operations.

Professor Barth earned his Law degree, Master of Arts in Communications, and a Bachelor of Arts degree with honors in Economics from Texas Tech University. In 1995 he was recognized by the City of Houston for his accomplishments as a faculty member at the University of Houston, and in 1996 he received the Dean’s Award for Teaching Excellence at the Conrad N. Hilton College, University of Houston. In 1998 Professor Barth was awarded the University Teaching Excellence Award, the highest recognition of teaching bestowed by the University of Houston. In 2000 he received the University of Houston’s Distance Education Award. In 2001 he launched HospitalityLawyer.com, and in 2002 he initiated the annual Hospitality Law Conference series. In 2003 Professor Barth created the Electronic Journal of Hospitality Legal, Safety, and Security Research. In 2007 he was the recipient of the Hilton College Outstanding Teacher award. In 2009, he received the Hilton College “HVS” Research Award. In 2011 he launched the Global Congress on Legal, Safety, and Security Solutions in Travel.

Mr. Barth can be contacted at 713-963-8800 or SBarth@HospitalityLawyer.com

Coming Up In The August Online Hotel Business Review




Feature Focus
Food and Beverage: Going Local
"Going local" is no longer a trend; it’s a colossal phenomenon that shows no sign of dissipating. There is a near obsession with slow, real, farm-to-table food that is organic, nutritious and locally sourced. In response, hotel chefs are creating menus that are customized to accommodate all the vegans, vegetarians, gluten-free, paleo, diabetics and other diet-conscious guests who are demanding healthy alternatives to traditional restaurant fare. In addition, there is a social component to this movement. In some cases, chefs are escorting guests to local markets to select fresh ingredients and then visit a local cooking school to prepare their purchases. Other hotels are getting guests involved in gardening activities, or exploring local farms, bakeries and the shops of other culinary artisans. Part of the appeal is in knowing the story behind the food - being personally aware of the source and integrity of the product, and how it was handled. In addition to this "locavore" movement, there are other food-related developments which are becoming popular with hotel guests. Small plate and tasting-only menus are proliferating around the country. Tasting-only special event menus offer numerous benefits including guaranteed revenue per customer, reservations usually made weeks in advance, and an exciting dining option for guests to experience. Bread and butter are also getting a makeover as chefs are replacing bread baskets with boards, and replacing butter with custom-flavored spreads. One dining establishment offers a veritable smorgasbord of exotic spreads including garlic mostarda, vanilla tapenade, rosemary hummus, salsa butter, porcini oil and tomato jam, to name just a few. The August issue of the Hotel Business Review will document some current trends and challenges in the food and beverage sector, and report on what various leading hotels are doing to enhance and expand this area of their business.