Editorial Board   Guest Author

Mr. Van Amerongen

Mark Van Amerongen

Chief Operating Officer, Prism Hotels & Resorts

Mark Van Amerongen is the Chief Operating Officer for Prism Hotels & Resorts, where he brings more than 25 years of professional hospitality leadership experience to an award-winning full-service hotel management, investment and advisory services company.

Mr. Van Amerongen began his career in hospitality with Hyatt Hotels and quickly progressed through several flagship full-service hotels. Shortly after, he joined Marriott International, where he held several executive committee and general manager positions for the full-service hotel division throughout the U.S. Mr. Van Amerongen moved from single property positions to multi-property assignments, including the Regional Director of Operations on the West Coast for Marriott and Renaissance full-service hotels, before heading to Las Vegas as Marriott's Area General Manager overseeing the Marriott Managed Hotels in that market.  Prior to joining Prism, Mr. Van Amerongen spent eight years as Executive Vice President with Western International in Dallas overseeing the growth of the management company from start-up to more than 45 hotels.

Calling on the skills and lessons learned during a career that has encompassed a variety of hospitality leadership positions across a broad swath of the industry, Mr. Van Amerongen brings unique insight and foresight to his role as Prism's Senior Vice President of Operations. The depth and diversity of his highly successful management experience is an asset for a firm that has made a name for itself applying elements of the receivership skill set to a more traditional third-party management role. For Mr. Van Amerongen, and for Prism, that depth of hands-on operational experience is a fundamental piece of the professional puzzle. As a member of Prism's executive committee, his ability to help identify and execute quality opportunities is invaluable.

Mr. Van Amerongen earned his degree in hotel and restaurant management from the State University of New York, and received his CHA designation in 1990. He serves on the Board of Directors for the Dallas Chapter of the Juvenile Diabetes Research Foundation. Mr. Van Amerongen currently lives in McKinney, Texas, with his wife Tina and their two children.

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

Mr. Van Amerongen can be contacted at +1 214-987-9300 or mark.vanamerongen@prismhotels.com

Coming up in May 2020...

Eco-Friendly Practices: Creative Innovation

Being eco-friendly is no longer a fad. It is an urgent planetary need and hotels are actively doing their part to reduce their carbon footprint by implementing sustainable, green practices. In addition to the goodwill derived from doing the right thing, hotels are also realizing the benefits to their business. A large percentage of Millennials expect hotels to be eco-friendly and will only patronize those properties that are proudly conforming. Consequently, more hotels are realizing that sustainability is a key element in a successful branding strategy. In addition, going green can lead to a more profitable bottom line, as savings on electricity, water and cleaning materials can add up. Also, there are other advantages that come with being an eco-friendly business, such as government subsidies and tax and loan incentives. As a result, many hotels are finding innovative ways to integrate eco-friendly practices into their business. Geo-thermal energy systems, along with energy-from-waste systems, are being used to heat and cool the property. Passive solar panels, green roofs, natural lighting and natural ventilation strategies also assist in energy conservation. Low-flow water systems and plumbing fixtures make a contribution, as does eco-friendly hardwood flooring, and energy efficient televisions and appliances throughout the property. In addition, some hotels have implemented in-room recycling programs, and only provide all-natural, personal care items. One hotel has actually constructed a bee-keeping operation on their grounds. Not only is this good for the bees but the hotel also produces products from the operation which they sell. This kind of creative innovation also holds enormous appeal to guests. The May issue of the Hotel Business Review will document what some hotels are doing to integrate sustainable practices into their operations and how they are benefiting from them.