Hotel is number one in guest satisfaction

Representing the 35 Courtyard-Newark University of Delaware hotel staff members recognized by Marriott for highest guest satisfaction ratings are (from left) Justin Bakeoven, Cristina Garcia, Mark Chopko, Judith Molock and Louanne Webb.

12:08 p.m., Feb. 7, 2006--The Courtyard Newark-University of Delaware hotel is top of the line, rated number one among all 612 Marriott Hotels reporting on a weekly guest satisfaction survey, ending Feb. 3. The hotel had a 97.6 survey rating.

“This is the best we have ever done, and we are very excited,” Bill Sullivan, managing director, said. “The ranking recognizes the great job the staff is doing, and we hosted a thank-you lunch to congratulate them.”

Marriott sends out guest surveys to about 40 to 50 percent of its guests after they leave. The Courtyard-Newark is generally in the top 5 percent of the properties surveyed and won the Marriott Corp.'s Gold Award for customer satisfaction in 2005, its first year of operation. “Great service and food” and “immaculate housekeeping” were among the comments from guests at the hotel.

“Our guests enjoy being at a new hotel and the campus location is a big plus,” Sullivan said. “Among those who stay at the hotel are those who have business with UD, parents and, most recently, recruits for sports teams and their parents, and we want to make their stay such a positive experience that they return.”

Unlike traditional hotel bedspreads, beds at the Courtyard-Newark feature a white cover sheet over the bedding that is clean every day. Photo by Kathy F. Atkinson

Marriott is constantly enhancing and improving what they offer guests, Sullivan said. Most recently, Marriott introduced a new concept of bedding in their guest rooms.

Instead of traditional hotel bedspreads, beds feature a white cover sheet over the bedding that is clean every day. A duvet is folded at the foot of the bed for decorative purposes. The bedrooms have a crisp, fresh, clean appearance that guests appreciate, Sullivan said.

Article by Sue Moncure

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