Ms. Bair

Amy Bair

Career Services Analyst

Florida International University's Chaplin School of Hospitality and Tourism Management

Amy Bair is a Career Services Analyst at Florida international University’s Chaplin School of Hospitality and Tourism Management. In this newly created role, Ms. Bair tracks and measures the impact, progress and effectiveness of the Career Development Office (CDO). Additionally, she measures graduate and alumni salaries, job positions, employment status, etc. These multiple indicators are then studied to determine how the Career Development Office and college can best benefit the students.

Ms. Bair began the journey of obtaining a second Bachelor’s degree in Hospitality Management where she was fortunate enough to take Professor Greg Bohan’s Revenue Management course. Amy also holds a Bachelor of Science and Master of Science in Information Management from Arizona State University. Ms. Bair can be reached at abair@fiu.edu.

Please visit www.fiu.edu for more information.

Ms. Bair can be contacted at 305-919-4534 or amymdit@gmail.com

Coming Up In The May Online Hotel Business Review




Feature Focus
Eco-Friendly Practices: The Value of Sustainability
The hotel industry continues to make remarkable progress in implementing sustainability policies and procedures in their properties throughout the world. As a result, they continue to reap the benefits of increased profitability, enhanced guest experiences, and improved community relations. In addition, as industry standards are codified and adopted worldwide, hotels can now compare how their operations measure up against their competitors in terms of sustainable practices and accomplishments. This capacity to publicly compare and contrast is spurring competition and driving innovation as hotels do not wish to be left behind in this area. Water management and conservation is still a primary issue as population growth, urbanization, pollution and wasteful consumption patterns place increasing demands on freshwater supply. Water recycling; installing low-flow fixtures; using digital sensors to control water usage; and even harvesting rainwater are just a few things that some hotels are doing to preserve this precious resource. Waste management is another major concern. Through policies of reduce, reuse and recycle, some hotels are implementing “zero-waste” programs with the goal of substantially reducing their landfill waste which produces carbon dioxide and methane gases. Other hotels have established comprehensive training programs that reinforce the value of sustainability. There is employee engagement through posters and quizzes, and even contests are held to increase innovation, sensitivity and environmental awareness. Some hotels are also monitoring a guest’s energy usage and rewarding those who consumed less energy with gifts and incentives. The May issue of the Hotel Business Review will document how some hotels are integrating eco-friendly practices into their operations and how they and the environment are benefiting from them.