Editorial Board   

Ms. Bhattacharyya

Rani Bhattacharyya

Community Economics Extension Educator , University of Minnesota Extension- Center for Community Vitality

Rani Bhattacharyya serves as the Community Economics Educator in northwest Minnesota by supporting communities located in the counties of Beltrami, Clearwater, Kittson, Lake of the Woods, Mahnomen, Marshall, Norman, Pennington, Polk, Red Lake, and Roseau in the discovery and implementation of development opportunities. Through her work Ms. Bhattacharyya is also studying how company and community performance benchmarking can be integrated into long-term city, and community development planning processes. Ms. Bhattacharyya has facilitated local business-government partnerships and public consensus building activities concerning sustainable tourism planning and hospitality management in the U.S. and internationally. Past projects have included comparative studies in environmental certification programs for hotels and communities at Green Seal, Inc., a 25 county agri-tourism industry study for Western Illinois, marketing surveys for sustainable tourism destinations in Asia, and facilitation of sustainable destination development in the southern border region of Bulgaria. Ms. Bhattacharyya completed her MS graduate degree in the Peace Corps Fellows Program in Community Development at Western Illinois University, where her studies focused on the integration of sustainable tourism destination management and marketing with local economic development programs.

Ms. Bhattacharyya can be contacted at 218-275-3444 or rani.a.bhattacharyya@gmail.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.