Editorial Board   Guest Author

Mr. Kish

Carl Kish

Co-Founder, STOKE Certified

After four years of research and development with Co-Founder Dr. Jess Ponting, Carl Kish created STOKE Certified — the world's first sustainable tourism certification program for surf and ski tourism operators. Equipped with the sector-specific knowledge and tools to empower businesses who want to embrace sustainability, he is committed to progressing the riding culture with a future-proof perspective.

Mr. Kish has developed sustainability management systems for Tavarua Island Resort, Fiji; Casa Tucan Hotel, Costa Rica; Turtle Bay Resort, Hawaii; and Mt Ashland Ski Area, Oregon. Currently he is the Project Manager for the development of Olas Verdes Resort in Nosara, Costa Rica — a LEED Certified project.

Having completed the Global Reporting Initiative Certified Sustainability Reporting Course (G4), as well as the Green Globe Certified Auditor Course, Mr. Kish is well-versed in the benchmarking, certification, and sustainability reporting processes.

As the former Content Strategist for a web and graphic design firm, Made by Grizzly, Mr. Kish also possesses the creative skills to design beautiful print and online sustainability reports that are engaging and easily digestible for the public. 

Mr. Kish graduated with honors from San Diego State University with a Bachelors of Science in Sustainable Recreation and Tourism Management.

Mr. Kish can be contacted at 925-260-6369 or carl@stokecertified.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.