Editorial Board   

Mr. Pesik

Greg Pesik

President & CEO, Passkey International

Greg Pesik is President and CEO of Passkey. Mr. Pesik brings extensive hospitality and travel information technology experience to Passkey.

Prior to joining Passkey, Mr. Pesik served as Senior Vice President of Transport, Travel, and Hospitality at Talus Solutions which was acquired by Manugistics in late 2001. During his tenure, Mr. Pesik helped position the company as the leading provider of profit optimization technologies and orchestrated Talus Solution's move into new industries such as gaming.

Before joining Passkey, Mr. Pesik oversaw an industry portfolio that included hotels, passenger airlines, cruise lines, cargo, ocean shipping, rail, trucking, and rental cars. Prior to Talus Solutions, Mr. Pesik was Vice President and Director of Business Development at Aeronomics, Inc. where he first entered the field of yield and revenue management software. He has also held lead consulting and management positions for Andersen Consulting (Accenture) and KPMG Peat Marwick (Bearing Point), both in the fields of hospitality and travel.

Mr. Pesik is a frequent guest lecturer at Cornell University and speaker at industry forums. Mr. Pesik holds an MBA from the Johnson School at Cornell University and a Bachelor of Science degree from the Cornell School of Hotel Administration.

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

Mr. Pesik can be contacted at +1 617-237-8200 or gpesik@passkey.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.