Mr. Ruggiero

Anders Ruggiero

President

Clefs d'Or Denmark

Anders Ruggiero is 35 years of age, based and living in Copenhagen. He has been married for 7 years and just received the biggest present of his life with his first-born child on August 14.

Mr. Ruggiero has worked at two of the largest hotel properties in Copenhagen. He started his career as a Concierge more than 7 years ago, at Scandic Copenhagen, part of the Scandinavian hotel chain Scandic. There he learned the Concierge profession from some of the best concierges in Copenhagen.

Last year Mr. Ruggiero started at the Tivoli Hotel & Congress Center, a part of Arp-Hansen Hotel Group, the largest hotel group in Copenhagen. The Tivoli has 400 rooms and room for more than 4000 congress guests. The hotel opened in August 2010 and links to the world famous Tivoli Gardens.

At Tivoli Hotel & Congress Center Mr. Ruggiero had the challenge of opening the Concierge Desk. He has been working as Hotel Concierge and Chef Concierge for more than 7 years.

Mr. Ruggiero became a member of UICH Les Clefs d’Or and became an International member in 2008. Since January 2012 he has been the President of the Danish Section.

With passion, humbleness and great dedication towards his profession, Mr. Ruggiero sees possibilities in everything, not challenges.

Mr. Ruggiero can be contacted at 45-4487-0000 or president@concierge.dk

Coming Up In The May Online Hotel Business Review




Feature Focus
Eco-Friendly Practices: The Value of Sustainability
The hotel industry continues to make remarkable progress in implementing sustainability policies and procedures in their properties throughout the world. As a result, they continue to reap the benefits of increased profitability, enhanced guest experiences, and improved community relations. In addition, as industry standards are codified and adopted worldwide, hotels can now compare how their operations measure up against their competitors in terms of sustainable practices and accomplishments. This capacity to publicly compare and contrast is spurring competition and driving innovation as hotels do not wish to be left behind in this area. Water management and conservation is still a primary issue as population growth, urbanization, pollution and wasteful consumption patterns place increasing demands on freshwater supply. Water recycling; installing low-flow fixtures; using digital sensors to control water usage; and even harvesting rainwater are just a few things that some hotels are doing to preserve this precious resource. Waste management is another major concern. Through policies of reduce, reuse and recycle, some hotels are implementing “zero-waste” programs with the goal of substantially reducing their landfill waste which produces carbon dioxide and methane gases. Other hotels have established comprehensive training programs that reinforce the value of sustainability. There is employee engagement through posters and quizzes, and even contests are held to increase innovation, sensitivity and environmental awareness. Some hotels are also monitoring a guest’s energy usage and rewarding those who consumed less energy with gifts and incentives. The May issue of the Hotel Business Review will document how some hotels are integrating eco-friendly practices into their operations and how they and the environment are benefiting from them.