Hospitality management graduate student shapes technology practices at Cafe Laura
While pursuing a Master of Professional Studies in Hospitality Management , Faisal Alhoymany has received hands-on, real-world operations and strategy experience working at Cafe Laura , Penn State School of Hospitality Management ’s student-run restaurant. In the live service environment, Alhoymany supports the operation and optimization of Tray-C, a Bear Robotics Servi robot, which helps with repetitive operational tasks like transporting dirty plates to the dishwasher. He strategizes how technology can improve workflow and guest experience, focusing on how Tray-C's placement, routing, and interaction with guests and staff affect efficiency and usability during service. “I hope to pursue a leadership-track role, ideally in revenue management,” Alhoymany said about his career aspirations. “My experience working with Tray-C has given me a valuable understanding of how to use service robots effectively to improve workflows, support staff and make hospitality operations more efficient. I see that experience as something that strengthens my perspective and sets me apart, especially as the industry continues to adopt more technology solutions.” Alhoymany said the hospitality industry faces a significant labor shortage in the next decade. Service robots are becoming an important part of how teams can operate more smoothly, especially in high-volume settings—helping companies improve efficiency, reduce repetitive physical tasks and allow employees to spend more time focusing on the guest experience. “In hospitality, robots work best when they support staff, and that must be communicated clearly so employees trust the technology and see it as a tool that helps them do their jobs better, rather than as a threat,” Alhoymany said. “Successful integration depends on getting everyone on board and integrating the robot into the existing workflow to make that workflow more efficient instead of designing the workflow around the robot.” At Cafe Laura, Alhoymany puts learning into action. In a revenue optimization class, he is learning how to leverage AI to inform revenue strategy and build solutions. More broadly, his master’s degree coursework has shown him how important it is to make decisions based on the full operational picture rather than looking at one issue in isolation. Alhoymany said the master of professional studies will equip him with the tools needed to lead teams and strengthen the way he assesses operations, solves problems and thinks strategically. “The master’s program is flexible, the instructors are supportive and the curriculum is aligned with current industry trends, so students enter the professional world with relevant, up-to-date knowledge,” Alhoymany said. “Instructors are genuinely willing to tailor the courses to students' interests, so you benefit from their expertise in areas that matter most to you. For anyone looking to move into a leadership role and develop a stronger understanding of the strategic side of hospitality
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