Editorial Board   Guest Author

Mr. Razdan

Rahul Razdan

CEO, Ocoos

Rahul Razdan is the CEO of Ocoos, which enables business owners to quickly and intuitively build a world-class marketing solution for their respective interests. Ocoos is the result of Mr. Razdan's extensive experience involving sales and marketing, and research and development (R&D).

With over 25 years of managerial and senior-level positions with a variety of organizations, including his successful sale of two technology companies (concerning, respectively, programmable logic devices and wireless power) to Xilinx Corporation (XLNX) and Qualcomm, Mr. Razdan is a top entrepreneur and executive within his areas of expertise.

Mr. Razdan's career also features a distinguished series of accomplishments on behalf of Cadence Design Systems (CDNS), overseeing a $300+ million P&L portfolio. That mastery further applies to his role as a computer architect for Digital Equipment Corporation's (DEC) famed CPU design team.

During this period, Mr. Razdan had the distinction of being awarded over 25 patents and having authored over 20 peer-reviewed articles, three of which are Best-of-Conference papers. In addition, he is the recipient of the Outstanding Lifetime Achievement Award for Contributions in the Field of Reconfigurable Computing from Harvard University.

Mr. Razdan holds a BS and MS from Carnegie-Mellon University in Electrical Engineering, as well as a PhD in Computer Science from Harvard University.

Mr. Razdan can be contacted at 978-549-5013 or rahul.razdan@ocoos.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.