Editorial Board   

Ms. Cooper

Caroline Cooper

President, Zeal Coaching

Caroline Cooper is a business and leadership coach working with hospitality business leaders and owners to enhance business, personal and team performance and effectiveness, with a strong emphasis on the bottom line results. She founded Zeal Coaching in 2004, and now works with a cross section of hospitality businesses. Ms. Cooper is a published author of the 'Hotel Success Handbook', on practical sales and marketing for small hotels. During her career Ms. Cooper has provided leadership development and consultancy to a broad range of industries, ranging from FTSE 100 corporate clients, charities, local government and small businesses. She now primarily focuses on hospitality businesses, where she has over 25 years' experience, including Learning and Development Director for a global contract catering organization, where she headed a team providing leadership and skills development to all parts of the business. Ms. Cooper works traditionally in one to one and in group sessions and workshops, but more recently has been making better use of the internet in her programs and offers a range of online programs including her Foundations in Leadership online leadership program for hospitality managers, bringing a brand new approach to hospitality leadership development.

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

Ms. Cooper can be contacted at +44 4407887540914 or caroline@zealcoaching.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.