Editorial Board   

Mr. Henkin

Gary Henkin

President & Founder, WTS International

As President and Founder of WTS International, Mr. Henkin has over 30 years of experience in the planning, design and management of health clubs, spas and athletic facilities of all types. He has also coordinated and developed numerous feasibility and needs assessment studies for prospective spa and/or health club properties. WTS International has grown during the past three decades to become one of the world's largest and fastest-growing leisure consulting and operating firms. At present, the firm has approximately 1,000 employees worldwide and provides its services to hotels, resorts, luxury residential properties, exclusive golf and country clubs, day spas and real estate developments throughout the United States and overseas. A frequent speaker at industry and real estate conventions, Mr. Henkin has also published numerous articles related to spa or health club design and management in such publications as Real Estate Today, Hotel Business, Club Management, Club Business Magazine, Real Estate Forum, Resort Management Magazine, Club Director and Boardroom. His speaking engagements include addresses to the attendees at B.O.M.A. (Building Owners and Managers Association), I.H.R.S.A. (International Hotel and Racquet Sports Association) and Club Managers Association of America national conventions. He received a Bachelor of Science Degree from the University of Maryland in 1966. Presently, Mr. Henkin resides in Maryland with his wife and is active in a number of Washington, D.C. charitable foundations.

Mr. Henkin can be contacted at 301-622-7800 or ghenkin@wtsinternational.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.