Appointments & Promotions

Hal K. Barth Joins Pheasant Run as Director of Sales & Marketing

CHICAGO, IL. March 20, 2017 - Hal K. Barth has been appointed as the new director of sales and marketing for Pheasant Run Resort at 4051 E. Main Street, according to France Langan, general manager for the 293-room resort. He brings over 30 years of hospitality industry experience to the property which also boasts a golf course, Mega Center and 88,000 square feet of meeting space.

“We are fortunate to have a strong sales and marketing leader with multi-brand experience and revenue-building success to our team,” says Langan. “Hal is a professional whose exceptional work has proven to increase both guest satisfaction and fiscal success, time and time again,” he adds.

Barth most recently served as a task force consultant, stepping into various hotel settings to direct and stabilize sales efforts for each. He has been recognized throughout his career as an exceptional performer, earning numerous awards including Sales Person of the Year for Shaner Corporation and Director of Sales of the Year for Grand Heritage Hotels International. His career has taken him from Chicago across the nation to Connecticut, Texas and Nebraska before returning to Chicago’s suburbs.

He earned a B.A. in Political Science from Pomona College in Claremont, California and currently resides in St. Charles, IL.

About Pheasant Run Resort

Pheasant Run Resort is one of the Midwest’s largest resorts, located less than an hour from downtown Chicago in historic St. Charles, Illinois and within close proximity to all airports and transportation hubs. The resort features 293 spacious guest rooms, several restaurants, an indoor-outdoor swimming pool, Zanies Comedy Club, Spa Vargas, and an 18-hole golf course. Pheasant Run Resort also offers 88,000 square feet of meeting space including 32 meeting rooms, an expo center, four distinct ballrooms, and a 320-seat tiered amphitheater. Pheasant Run is operated by Hostmark Hospitality Group www.hostmark.com.  For general information about the resort, call 800.4.PHEASANT or visit www.pheasantrun.com.        # # #

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.