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Media Exposures

+MultiBriefs (Contributing one article every other week)
Visit http://bit.ly/kwokbio for a full list of Kwok's articles on MultiBriefs. 

HospitalityNet: 
Visit https://www.hospitalitynet.org/author/148003349.html for a full list of Kwok's articles on HospitalityNet.  

Hotel-Online.com: 
3. 2017's Best Travel Credit Cards

+Inland Empire Magazine
A featured story on using technology in teaching - The digital classroom plan.

Interview about virtual tourism in "Twenty-Something Traveler"

Los Angeles Business Journal: Quoted comments in the news article about Catalina Island (by Caroline Anderson)


The Desert Sun: Cited comments in the news article by Michael Snyder - Apps, Websites Make It Easy to Find Hotel Bargains 

Voyagers' World (travel and tourism monthly) - How Reliable Are Travel Review Sites? 
Selected Publications:

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Is today's market too tough for upscale restaurants?

Operating a restaurant is never easy, but is it particularly challenging for upscale restaurants?

Restaurants Unlimited Inc., for instance, which operates 35 fine-dining and “polished casual” eateries, filed for bankruptcy in Delaware last week. Earlier in June, the Four Seasons Restaurant, an iconic spot for power lunch in Manhattan also closed for business after its reopening within less a year.

Are these two examples an isolated case or the tip of the iceberg? Then, if upscale restaurants are struggling to survive in today’s market, what challenges are they facing?

The rising labor cost

According to the Bloomberg report, Restaurant Unlimited Inc. hires 50 salaried employees at the chain’s headquarter in Seattle, plus another 168 full-time and 1,885 part-time restaurant workers. The rising wages in Seattle, San Francisco, and Portland have resulted in a total of $10.6 million wage expenses in the fiscal year of 2019. Nevertheless, its revenue for the year ended in May dropped 1%, at $…

Suggestive Selling – All You Have to Do is Ask!! (By Nicole Lee)

A simple, relatively normal thing occurred while in the drive-through at Del Taco with my boyfriend the other day.After placing our semi-high maintenance food order, the person taking my order, in a forced monotone voice, unenthusiastically asks, “Would you like to add our new blah, blah, blah for dessert?”All my sweet-tooth-driven ears heard was “dessert” and I wanted something sugary to complete my four-course drive-through meal. My boyfriend asked if I wanted the donut thing they were trying to push, but I ended up going with a churro.As we received our food, my boyfriend told the server, “Good job on the upsell.”In which we received the same unenthusiastic “thank you” in reply. This all led to a discussion about suggestive selling, how easy it is, how to do it correctly, and how beneficial it is.Of course, this Del Taco drive-through upsell experience did not meet our standards of how to do it correctly, but it worked!

Easy-Peasy
Both my boyfriend and I have sales and hospitality ba…

Are consumers loyal to home-sharing services? Implications for hosts, room-sharing websites, and hoteliers