Editorial Board   Guest Author

Mr. Perrine

Bernard Perrine

CEO & Co-Founder, SocialCentiv

Bernard Perrine is the CEO and co-founder of SocialCentiv, an online software-based service that helps companies find new customers on Twitter. He previously was a founding partner and former corporate officer of Kinko's Inc., where he was responsible for leading all vectors of products, services, marketing and human resources.

Mr. Perrine was a worldwide general manager for Eastman Kodak, where he had full profit-and-loss and international general management responsibility for four global business units. Following his appointment at Eastman Kodak, Mr. Perrine served as worldwide general manager at Microsoft Inc., where he held global P&L responsibility while leading the expansion of the company's Mobile & Embedded Device sales, marketing and product efforts.

Before joining in SocialCentiv's launch in 2008, Mr. Perrine was vice president of sales and marketing at Rexel Inc., where he led U.S. sales and marketing for the $3 billion electrical distribution company, the largest such business of its type in the world.

Mr. Perrine can be contacted at 972-869-0111 or bernie@socialcentiv.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.