Editorial Board   Guest Author

Ms. Lattal

Darnell Lattal

President & CEO, Aubrey Daniels International

Darnell Lattal, as president and chief executive officer of Aubrey Daniels International, is a specialist in the design and implementation of behavior-based business strategies to achieve core initiatives. In partnership with her clients and through her extensive corporate engagements, Ms. Lattal has contributed to organizational redesign and change management, executive coaching, achieving high performance, performance measurement and behavior-based systems design, leadership and teamwork within and across organizational structures, succession planning and implementation, ethical decision-making and creating a solid leadership legacy based on self-awareness and self-management. Ms. Lattal is an internationally known consultant and author of several books including one on reducing stress in Japanese workplaces through the power of positive reinforcement and her most recent US book, A Good Day's Work about establishing conditions to promote ethics at work. She has recently begun to explore the issues related to sustainable business practices to promote both green initiatives and sustain worthy cultural practices at work. A frequent presenter at major association and corporate conferences and active contributor to media on current topics about ethics at work, Ms. Lattal's particular expertise is in the psychology of learning and designing sustainable and rapid change.

Ms. Lattal can be contacted at 678-904-6140 or info@aubreydaniels.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.