Editorial Board   Guest Author

Ms. Parsons

Pamela Parsons

Senior Vice President, ForrestPerkins

A licensed architect, a certified interior designer and a LEED Accredited Professional, Pamela Parsons brings a unique hotel owner's perspective and a great depth of experience to FORRESTPERKINS in her position as Senior Vice President of Operations. Ms. Parsons, a seasoned professional in hotel design and construction for both domestic and international new development and renovations, has built and managed teams and relationships with many different internal departments and external resources. She is particularly savvy in project and design management. Ms. Parsons led the design and construction group at Host Hotels & Resorts and understands the owner's point of view thoroughly. She focuses on bottom line performance, return-on-investment and linking superior design with sound business decisions regarding investments. During her 10-year tenure with Host Hotels & Resorts, Ms. Parsons administered the design and construction of $90 million to $550 million of annual capital for construction for the $10 billion Fortune 500 Real Estate Investment Trust (REIT). Host is the largest hospitality REIT in the world and at the time of Ms. Parsons' leadership owned 125 upper upscale and luxury hotels in the US, South America and Europe. Hotel brands included Fairmont, Four Seasons, Hilton, Hyatt, Marriott International, Ritz-Carlton, Sheraton, St. Regis, Swissotel Hotels & Resorts and The Luxury Collection, among others. Earlier in her career, Ms. Parsons was the department head of the Conference Center Division of the Design and Construction Group at Marriott International and a Design Manager for New Build Construction at Marriott Corporation. She was Associate Vice President of RTKL in a previous position, where she was project architect for the new builds. NCARB- and NCIDQ-certified, Ms. Parsons is a member of the American Institute of Architects and the American Society of Interior Designers and holds a Bachelor of Science degree in Construction and a Bachelor of Architecture degree from the Rensselaer Polytechnic Institute in Troy, New York.

Ms. Parsons can be contacted at 202-478-8810 x118 or pparsons@forrestperkins.com

Coming up in May 2019...

Eco-Friendly Practices: Corporate Social Responsibility

The hotel industry has undertaken a long-term effort to build more responsible and socially conscious businesses. What began with small efforts to reduce waste - such as paperless checkouts and refillable soap dispensers - has evolved into an international movement toward implementing sustainable development practices. In addition to establishing themselves as good corporate citizens, adopting eco-friendly practices is sound business for hotels. According to a recent report from Deloitte, 95% of business travelers believe the hotel industry should be undertaking “green” initiatives, and Millennials are twice as likely to support brands with strong management of environmental and social issues. Given these conclusions, hotels are continuing to innovate in the areas of environmental sustainability. For example, one leading hotel chain has designed special elevators that collect kinetic energy from the moving lift and in the process, they have reduced their energy consumption by 50%  over conventional elevators. Also, they installed an advanced air conditioning system which employs a magnetic mechanical system that makes them more energy efficient. Other hotels are installing Intelligent Building Systems which monitor and control temperatures in rooms, common areas and swimming pools, as well as ventilation and cold water systems. Some hotels are installing Electric Vehicle charging stations, planting rooftop gardens, implementing stringent recycling programs, and insisting on the use of biodegradable materials. Another trend is the creation of Green Teams within a hotel's operation that are tasked to implement earth-friendly practices and manage budgets for green projects. Some hotels have even gone so far as to curtail or eliminate room service, believing that keeping the kitchen open 24/7 isn't terribly sustainable. The May issue of the Hotel Business Review will document what some hotels are doing to integrate sustainable practices into their operations and how they are benefiting from them.