Dr. Erdem

Mehmet Erdem

Associate Professor of Hotel Operations & Technology

Hotel College, UNLV

Dr. Mehmet Erdem is an Associate Professor of Hotel Operations and Technology at the Hotel College of University of Nevada Las Vegas (UNLV) as well as the President of International Hospitality Information Technology Association (iHITA). Prior to UNLV, he taught in the College of Business at University of New Orleans and in the School of Learning Design and Technology at Purdue University. He is the recipient of the 2011 International CHRIE Innovation in Teaching Award.

Dr. Erdem has over 10 years of domestic and international lodging operations experience. As part of his industry tenure, he was responsible for training and development, rooms division, and information systems. A technology and instructional design consultant, he also serves as an executive program trainer for the International Gaming Institute (IGI) in Las Vegas.

Dr. Erdem is actively involved as a board and council member in several industry and academic associations. In 2011, he was recognized with the Organizational Leadership Award by Global Information Technology Management Association (GITMA). As a hospitality scholar, Dr. Erdem has authored over sixty research articles and conference proceedings. In the past five years, he has been awarded over $800K in research grants and projects. He regularly presents his research findings at professional and academic conferences in the US and abroad.

Dr. Erdem can be contacted at 702-895-5811 or mehmet.erdem@unlv.edu

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.