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: Investing to Keep Pace
After five harrowing years of recession and uncertain recovery, revenues in the hotel industry (including food and beverage) have finally surpassed the previous peak year of 2007. Profits are once again on the rise and are expected to advance for the foreseeable future. The consequence of this situation means that hotel operators now have the funds to invest in their food and beverage operations in order to keep pace with rapidly changing industry trends and the evolving tastes of their hotel guests. One of the most prominent recent trends is the “Locavore Movement” which relies heavily on local sources to supply products to the hotel restaurant. In addition to fresh produce, meats and herbs, some operators are engaging local craft breweries, distilleries, bakers, coffee roasters and more to enhance their food and beverage options, and to give their operation a local identity. This effort is designed to increasingly attract local patrons, as well as traveling hotel guests. Some hotels are also introducing menus that cater to both the calorie and the ingredient conscious. Gluten-free, low-cal and low-carb menu items prepared with fresh, seasonal ingredients are available to more fitness-minded guests. Another trend is placing greater emphasis on “comfort” and “street” foods which are being offered in more casual settings. The idea is to allow chefs to create their own versions of these classic recipes, with the understanding that the general public seems to be eschewing more formal dining options. Finally, because the hotel lobby is becoming the social epicenter of its operation – a space which both guests and locals can enjoy – more diverse and expanded food and beverage options are available there. The August issue of the Hotel Business Review will report on all the recent trends and challenges in the food and beverage sector, and document what some leading hotels are doing to augment this area of their business.