Editorial Board   Guest Author

Mr. Cohan

Andrew Cohan

Director, HVS Florida

Andrew Cohan, MAI, is a Director at HVS's offices in Florida, and is a seasoned hospitality professional with extensive real estate, marketing and account management skills in North America and Latin America. He is a subject matter expert in health and wellness resort properties and has performed more than two dozen feasibility studies for planned resorts on Costa Rica's Pacific coast. Mr. Cohan has consulted for leading branded management companies such as Canyon Ranch, Six Senses, Montage, Solage and Bulgari. He especially enjoys working on greenfield projects, teaming with land planners to determine the optimal resort configuration in order to fit market demand with destination and site attributes. As health and wellness have moved from the margins of the industry to become important components of mainstream hospitality projects, Mr. Cohan's expertise has been in demand to conduct an increasing number of assignments for proposed resort properties, particularly as the industry recovery continues to strengthen in Central America, the Caribbean, Mexico and the “sunbelt states” here in the United States. Mr. Cohan holds the MAI designation with the Appraisal Institute, and also holds Certified General Real Estate Appraiser and Real Estate Broker Associate licenses in the State of Florida. He has a Masters degree in Business Administration (M.B.A.) from University of Pittsburgh, and a Masters in Hospitality Management from Florida International University, in addition to a Bachelor of Arts in Economics from Tulane University.

Mr. Cohan can be contacted at 30537804041013 or acohan@hvs.com

Coming up in April 2021...

Guest Service: Health and Safety First

Though expectations are that hotels will return to some semblance of normalcy in 2021, their highest priority must continue to be the health and safety of guests and employees. To that end, hotels are training their guest service personnel in enhanced cleaning routines, which include the following practices - bathrooms, elevator buttons, remote controls and other high-touch items, are disinfected and cleaned with a higher frequency; all tables, chairs and menus in restaurants are cleaned at a much higher frequency, and after each seating; floor markers in public areas to remind guests and team members to maintain physical distance; hand alcohol stations and disposable gloves in lobbies and restaurants; loose items such as pens, note pads and information material removed from rooms and meeting rooms; limiting the number of seats in restaurants and public areas; and revised food & beverage offerings. The April issue of the Hotel Business Review will review how guest service personnel are being trained to maintain health and safety protocols in their operations.