Editorial Board   

Mr. Bendaña

Fred Bendaña

Senior Vice President, Sales and Marketing, Creative Producers Group

Fred Bendaña is Senior Vice President for Creative Producers Group, a leading producer of large-scale business meetings, special events, media production, and marketing communications. In his role, Mr. Bendaña leads new business development; existing customer growth and retention; brand and market communications; and overall top-line sales and profit growth. Mr. Bendaña has more than 15 years of experience supporting leading multinational clients with customer marketing and employee engagement endeavors. Prior to Creative Producers Group, Mr. Bendaña worked in various sales leadership roles at Maritz Motivation Solutions, the unit of Maritz Holdings that designs and manages customer loyalty solutions, employee recognition, sales and channel incentives for leading Fortune 500 clients. Mr. Bendaña earned his undergraduate degree in international business and marketing from Saint Louis University and an M.B.A. from Washington University in St. Louis - Olin Business School. He serves on the Maritz Corporate Giving Council, the alumni board of Washington University, the advisory board for the Global Retail Marketing Association (GRMA), the marketing committee for the board of directors' at the Magic House, a Children's Museum in St. Louis, and is active in the American Marketing Association.

Please visit http://www. for more information.

Mr. Bendaña can be contacted at +1 314-367-2255 or fbendana@getcreative.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.