UD hotel takes top service awards
With the awards are Courtyard Newark-University of Delaware staff, from left, Mark Chopko, Jill Johnson, Phil Janssen, Greg Dedmon and Amber Narmore.
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2:05 p.m., March 18, 2009----If the best way to rate a hotel is to ask the people who stayed there, it's no surprise that the Courtyard Newark-University of Delaware on campus continues to win kudos from one of the leaders of the hospitality industry.

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At the Marriott Courtyard General Mangers Conference held March 4-6 in New Orleans, the UD hotel received a pair of company awards for guest service based on direct feedback from hotel guests during 2008.

The UD hotel was one of seven globally recognized with the Diamond Award for excellence in guest service. The first of its kind, the Diamond Award honors hotels with number one rankings in at least two survey question topics.

With a guest service satisfaction score of 94.7, the UD hotel was second among the 780 hotels surveyed and had previously taken gold and platinum awards in the same category, William A. Sullivan, the hotel's managing director, said.

“The Diamond Award is a new level of recognition, and we are pleased to be one of the seven hotels globally to be honored with this award,” Sullivan said. “I would like to congratulate each member of our team and thank our guests for taking the time to provide feedback on the excellence that our team provides.”

The Courtyard Newark-University of Delaware also received the Highest Guest Satisfaction Award for rankings in staff service, breakfast service and intent to recommend, said Sullivan, who attended the conference.

“Since we opened the hotel in November 2004, we have consistently ranked in the highest levels of guest service for the Courtyard brand,” Sullivan said. “It was a true honor to accept the these two prestigious guest service awards on behalf of the staff of the Courtyard Newark at the University of Delaware.”

Owned and operated by UD and managed by Shaner Hotels, the hotel also is home to the University's Department of Hotel, Restaurant and institutional Management practicum, in which 50 students each semester gain first-hand experience by participating in the hotel operations.

“It is a pleasure to have the students work directly with our staff in providing excellence in guest service and to represent the University of Delaware,” Sullivan said.

Article by Jerry Rhodes

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