Editorial Board   Guest Author

Ms. Kinsley

Allison Kinsley

Chief Meeting Architect, Kinsley Meetings

Allison Kinsley is founder and Chief Meeting Architect of Kinsley Meetings, a strategic meeting management company. With a diverse client base, Kinsley Meetings manages over 60 meetings per year.

Prior to founding Kinsley Meetings in 1993, Ms. Kinsley managed meetings for a variety of associations, including the Pharmaceutical Manufacturers Association, the US Space Foundation and The Healthcare Forum.

Ms. Kinsley's meetings industry volunteer roles currently include the Chair of the Event Industry Council (EIC) Accepted Practices Exchange (APEX) Commission and advisory and curriculum committees for the Metro State University of Denver School of Hospitality, Events & Tourism. Past volunteer leadership roles include International Board of Directors for Meeting Professionals International, Vice Chair Board of Trustees for the MPI Foundation, Past President of Meetings Professionals Int'l Rocky Mountain Chapter, a member of the Customer Advisory Board for PSAV and ASAE Meetings & Expositions Section Council.

Ms. Kinsley holds the following certifications: Certification in Meeting Management (CMM), Certified Meeting Professional (CMP) and Certification in Event Design (CED).  She was recognized as the 2010 Meetings Industry Leader of the Year by the Meetings Industry Council of Colorado and 2002 MPI Rocky Mountain Chapter Meeting Planner of the Year.

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

Ms. Kinsley can be contacted at +1 303-887-6168 or allison@kinsleymeetings.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.