Editorial Board   Guest Author

Ms. Ramawela

Mmatsatsi Ramawela

CEO, Tourism Business Council of South Africa

Mmatšatši Ramawela's career in South Africa's travel and tourism industry spans over 20 years. It was her curiosity as a Bachelor of Social Science and Humanities student at the University of Cape Town, which sparked her interest in the industry. After graduating, she started her career in Cape Town within the FMCG manufacturing sector and later moved to the retail sector in packaging, merchandising and buying whilst pursuing her interest in the sector in her spare time. In 1994, she moved to Johannesburg and joined the Small Business Development Corporation (now Business Partners), in the development finance sector but kept her focus on the tourism industry, training as a tour guide for Gauteng, Limpopo and the North-West provinces (states) of South Africa. She later joined the National Parks Board (now South African National Parks) in 1996, taking charge of the Marketing the country's 22 national parks and led the organisation's brand name change in line with the country's democratic dispensation. It was her experience at SANParks which taught Ramawela the role and importance of South Africa's rich natural heritage (biodiversity).

Ms. Ramawela can be contacted at 27126640120 or exec@tbcsa.travel

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.