{"id":3228,"date":"2021-11-22T19:01:20","date_gmt":"2021-11-22T19:01:20","guid":{"rendered":"https:\/\/nau.edu\/boundless\/?p=3228"},"modified":"2023-04-28T19:17:27","modified_gmt":"2023-04-28T19:17:27","slug":"hrm-innovation","status":"publish","type":"post","link":"https:\/\/legacy.nau.edu\/stories\/hrm-innovation\/","title":{"rendered":"Hospitality\u2019s innovation through collaboration"},"content":{"rendered":"\n

NAU professor Dr. Muhittin Cavusoglu helps his hospitality students connect the dots between collaboration, new technology, and multiculturalism.<\/p>\n\n\n\n

Muhittin Cavusoglu<\/a>, known to his students as \u201cDr. Tim,\u201d is committed to preparing NAU\u2019s undergraduates for success in the hospitality industry. An assistant professor of Hospitality Information Technology in the School of Hotel and Restaurant Management<\/a>, Cavusoglu began teaching at NAU in the fall of 2020 following a faculty position at the University of South Florida Sarasota-Manatee (USF). <\/p>\n\n\n\n

\u201cWhen I visited NAU for the first time, I received this big, warm welcome,\u201d Cavusoglu said. He appreciated the exciting possibilities the flagship program presented. \u201cBeing here is a great opportunity to work with colleagues and students with a diverse background.\u201d<\/p>\n\n\n\n

Cavusoglu has embraced new opportunities in the form of innovative research, the exploration of novel technology, and the unique approach he takes to engage with his students. <\/p>\n\n\n\n

\u201cEvery week, I start with hospitality industry updates in the classroom. I\u2019ll say, \u2018okay, these things are happening in the industry; we\u2019ll discuss them today.’ I start the day like this.\u201d Cavusoglu will share industry news from hospitality technology magazines and peer-reviewed journals directly from his phone through the classroom projector. <\/p>\n\n\n\n

This deceptively casual teaching tool is deliberately designed with self-directed learning in mind, something familiar to Cavusoglu through previous research. \u201cIt\u2019s one way of getting the students\u2019 attention,\u201d he said, commenting that he often observes self-directed learning in industry professionals, as they already see the research or skills in classroom discussion being applied to real-world situations. \u201cThey see the reason why they need to learn more to get promoted, to increase salaries. And here, it’s all in the air. We talk about robotics technology. Come on; I don’t have a robot at my workplace. Yes, but how about tomorrow? You never know.\u201d<\/p>\n\n\n\n

\u2018No\u2019 is a word banned in hospitality, which makes it more exciting. \u2018How can I think outside the box?\u2019 You must evaluate all these different things\u2014finance, accounting, marketing, and technology\u2014so you learn broadly.<\/p><\/blockquote>\n\n\n\n

Another concept stressed to his students is the hospitality industry\u2019s necessity for agile creativity. <\/p>\n\n\n\n

\u201c\u2018No\u2019 is a word banned in hospitality, which makes it more exciting. \u2018How can I think outside the box?\u2019 You must evaluate all these different things\u2014finance, accounting, marketing, and technology\u2014so you learn broadly.\u201d<\/p>\n\n\n\n

This sentiment has been echoed by the global and local hospitality leaders Cavusoglu introduces to his students in the classroom. <\/p>\n\n\n\n

During a recent webinar with a past president of Hospitality Financial and Technology Professionals, \u201cI asked, \u2018what kind of employee are you seeking to hire in the next five years?\u2019 He said, \u2018Very forward-thinking. We want multiskilled, adaptable students.\u2019 Which means they need to know everything\u2014technology, marketing, finance, kitchen, training, a lot of cross-training.\u201d <\/p>\n\n\n\n

Diversity in hospitality<\/strong><\/h3>\n\n\n\n

Flexibility and open-minded thinking are also emphasized in other ways.<\/p>\n\n\n\n

\u201cHospitality has, I think, the most diverse industry out there, and learning about intercultural communication is a big thing,\u201d said Cavusoglu. \u201cI try to bring all these differences into the classroom because hospitality is all about diversity; all different countries, different people.\u201d Cultural differences are present in everything from body language to rideshare apps, he explained. \u201cIntercultural communication is essential. That\u2019s why learning, hearing from different countries, I believe it helps a lot of students improve their perspective, looking at the people from different parts of the world.\u201d<\/p>\n\n\n\n

Thanks to his early hospitality training in his native Turkey and his current tenure as the International Director for Conferences and Events for the Association of North America Higher Education International, Cavusoglu is intimately familiar with diversity\u2019s key role in his chosen industry.<\/p>\n\n\n\n

Alongside critical industry cornerstones like multiculturalism, flexibility, and collaboration, Cavusoglu stresses the importance of advances in hospitality-related technology to his students and explores it further through his research in NAU\u2019s new Hospitality Digital Transformation Lab (HDTLab). The lab\u2019s goal is to provide a space for collaboration between researchers, undergraduate and graduate students, and industry leaders, and in doing so, find new ways to inject technology into the art and science of hospitality.<\/p>\n\n\n\n

\u201cWe\u2019re trying to make this lab not just for testing purposes, but also an area where, when we have research scholars, we can meet, do brainstorming, and come up with new projects.\u201d<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Some of the technology is unsurprisingly aimed at enhancing comfort, convenience, and the customer experience, such as improved keyless technology in hotels. Other new tools are utilized by restaurant and hotel owners to hone their approach and craft a more effective business. One of these innovations in use today is eye-tracking software.<\/p>\n\n\n\n

\u201cWhenever you\u2019re looking at a menu, the software checks your eyes and creates a heat map, monitoring how many seconds it takes to reach a certain product and where you\u2019re looking at. So, this brings a better design of the menu items, websites, and many other products.\u201d<\/p>\n\n\n\n

Jasmin Zuniga, a former student of Cavusoglu\u2019s, is excited by new technology and believes there\u2019s a lot of room for innovation, especially for younger professionals.<\/p>\n\n\n\n

\u201cI really liked how Dr. Tim gave us examples of how different aspects of technology are improving in hospitality. It was just very interesting to me, and no other classes taught me the advancements that the hospitality industry is making in technology. He opened my eyes to technology use,\u201d Zuniga said. \u201cTechnology is really important nowadays, especially with COVID. A lot of people weren\u2019t comfortable checking in at the front desk, or with human contact in general and prefer doing things on their phones. With this newer generation, we\u2019re all used to phones, computers, iPads, using barcodes, QR codes, to go ahead and scan whatever. I think to younger generations it\u2019s really exciting to see the improvements technology is making in hospitality.\u201d<\/p>\n\n\n\n

The foundations of hospitality, old and new, have not only captured Cavusoglu\u2019s enthusiasm but have also allowed him to fulfill his lifelong dreams.  \u201cIt was always my motto: visit more, learn more, know more,\u201d he said of his days as a student. \u201cAnother dream was becoming a teacher. I\u2019ve merged these two goals and am living the dream career.\u201d<\/p>\n","protected":false},"excerpt":{"rendered":"

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