Editorial Board   Guest Author

Ms. Greener

Catherine Greener

Vice President of Sustainability, Xanterra Parks & Resorts

Catherine Greener is Vice President of Sustainability for Xanterra Parks & Resorts. Ms. Greener joined Xanterra in September of 2012 and is responsible for overseeing Xanterra's corporate environmental initiatives. Greener brings more than 25 years of experience in the implementation of sustainability, lean manufacturing, and quality management systems to Xanterra. Ms. Greener has applied her problem-solving skills, experience, and ISO 14000/Six Sigma/ISO 9000 quality management standards to lead sustainability and resource efficiency projects for small and large companies in various industries, ranging from food & beverage processing to the automotive, chemical, semi-conductor, facility automation (robotics), and construction industries. Prior to joining Xanterra, Ms. Greener's experience included VP of Sustainability Consulting at Saatchi & Saatchi S, Team Leader Commercial and Industrial Team, Rocky Mountain Institute and Director of Quality and Customer Focus for ABB Flexible Automation. She is regularly invited to speak on various sustainability topics including strategy, employee engagement and integrating sustainability into marketing messages. Ms. Greener holds a BS in Industrial Engineering from Northwestern University and a MBA from the University of Michigan.

Ms. Greener can be contacted at 303-600-3400 or info@xanterra.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.


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