Mr. Copps

Pat Copps

Pacific Division Technical Services Manager

Orkin, LLC

Pat Copps is a board-certified entomologist in urban and industrial entomology. He provides technical support to pest control technicians in Orkinís Pacific Division.

With more than 40 years of experience in the pest management industry, Mr. Copps has collaborated on various research studies and worked in a variety of different roles. He has held various positions in the pest management field, serving in technical, quality assurance and managerial roles. He has also assisted in the preparation and oversight of Integrated Pest Management (IPM) programs in agriculture, residential, resort, commercial/industrial, food production, and healthcare environments.

Mr. Copps graduated from the University of Manitoba with Bachelor of Arts (English) and Bachelor of Science degrees in agronomy, and then earned his Masterís degree in entomology from the University of Guelph.

As part of the research for his masterís degree, Mr. Copps analyzed mosquito habitats and trapping techniques. He later went on to develop a pest management program in grain agriculture in Saudi Arabia with PCO Canada, now a part of Orkin.

Mr. Copps has published articles and been interviewed for numerous publications, and has worked with print, radio, and television media. He is a recipient of the 2013 Crown Leadership Award, the IPM Service Award from the University of Arizona in 2014, and was co-winner of the Entomological Society of America IPM Team award in 2010.

Please visit http://www.orkin.com/commercial for more information.

Mr. Copps can be contacted at pcopps@orkin.com

Coming Up In The April Online Hotel Business Review




Feature Focus
Guest Service: The Personalized Experience
In the not-too-distant future, when guests arrive at a hotel, they will check themselves in using a kiosk in the lobby, by- passing a stop at the front desk. When they call room service to order food, it will be from a hotel mobile tablet, practically eliminating any contact with friendly service people. Though these inevitable developments will likely result in delivered to their door by a robot. When they visit a restaurant, their orders will be placed and the bill will be paid some staff reduction, there is a silver lining Ė all the remaining hotel staff can be laser-focused on providing guests with the best possible service available. And for most guests, that means being the beneficiary of a personalized experience from the hotel. According to a recent Yahoo survey, 78 percent of hotel guests expressed a desire for some kind of personalization. They are seeking services that not only make them feel welcomed, but valued, and cause them to feel good about themselves. Hotels must strive to establish an emotional bond with their guests, the kind of bond that creates guest loyalty and brings them back time and again. But providing personalized service is more than knowing your guests by name. Itís leaving a bottle of wine in the room of a couple celebrating their anniversary, or knowing which guest enjoys having a fresh cup of coffee brought to their room as part of a wake-up call. Itís the small, thoughtful, personal gestures that matter most and produce the greatest effect. The April issue of the Hotel Business Review will document what some leading hotels are doing to cultivate and manage guest satisfaction in their operations.