Editorial Board   Guest Author

Ms. Moore

Marky Moore

Founder, Capital Review Group

Marky Moore, Founder of Capital Review Group with offices in Irvine, CA, Phoenix, AZ, and Seattle, WA. Marky is a Certified Sustainable Building Advisor and an Accredited Professional for the U.S. Green Building Council's Leadership in Energy and Environmental Design (LEED AP/BD&C) and has a thorough understanding of green building practices and principles, as well as the LEED rating system.

Ms. Moore works with engineers and architects on one hand, and CPAs and tax advisors on the other, to achieve the maximum Federal Tax deductions for a building's energy efficiency and depreciation. She started CRG in 2004 to provide critical tax and specialty services to professional advisors, clients and institutional partners. The company offers services in several major areas: Cost Segregation, Tangible Property Regulations, Certification for Section 179D, business tax credits, and specialty construction/engineering consulting.

Ms. Moore is a featured speaker in the industry and has authored articles for major industry publications. She is formerly a sponsor of continuing education credits with the National Association of State Boards of Accountancy. She has an undergraduate degree in Business and Environmental Studies and attended law school in Southern California.

Ms. Moore can be contacted at 877-666-5539 or crginfo@capitalreviewgroup.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.