Leisure & Hospitality International - Fall 2013 - 49

Green Initiatives
Energy Conservation
• Motion-sensing thermostats
• Thermostat timers
• Motion- and sound-sensitive lighting system
Water Conservation
• Guest bathrooms use ultra low-flush toilets.
• A new commercial laundry system reduces water usage by 60 percent.
• A linen and towel reuse program is available for multiple-night guests.
Recycling and Waste
• The City of Anaheim sorts and recycles most metals and plastics from
general waste.
• Used furnishings, linens, curtains and bedding are donated to local charities.
• Meeting planners are encouraged to use a water service versus individual
water bottles.
Coming Soon
• Food composting

we best serve both?” Ideas continue to

center, Disneyland or restaurants – which

brew at the Hilton Anaheim. “A good ar-

is a great selling point for the Hilton, being

rival experience is so important,” he says.

located along that path. However, other

Space is not a problem for solving these
issues because the Hilton Anaheim has
more than 150,000 square feet. It is the

major hotel branches in the area use that
same selling point to attract guests.
To combat competition in the increas-

largest hotel in Orange County and the

ingly popular area, the hotel continues to

second-largest in Southern California. The

innovate in service.

count of deluxe guest rooms and suites is

“I think the emphasis stays on how we

up to 1,572 and meeting space accounts

can give the best service to every guest,”

for 140,000 square feet of the hotel.

Robinson says. “We challenge our team
members every day – what can we do

SERVICE INNOVATION
Visitors have more than 3,000 rooms

that’s unique?”
The future of the Hilton Anaheim will

within a short walk to the Anaheim Con-

depend on growth in business group

vention Center to choose from – including

clients, Robinson says.

the Hilton. A road had separated the

A new technique in the hotel’s market-

Hilton Anaheim from two other major

ing toolkit is to host “discovery visits” for

hotel branches in the past. Today, that

meeting planners. “We want them to dis-

road has been redeveloped into the Grand

cover what we can do to enhance their ex-

Plaza that is bustling daily with tourists,

perience,” Robinson explains. “We do our

Robinson says. Using the campus, visitors

homework in advance and personalize it

can walk to places such as the convention

as much as possible.”

McHenry Plantation congratulates Anaheim Hilton on their continued success and thank them for partnering with us.
Since 1981, McHenry Plantation a certified “Green” company has created Interior Plant Designs, Edible Gardens and
GreenWalls for the World’s leading brands. In using “Green” products during installation and maintenance McHenry Plantation decreases the air pollution and impurities within all Client’s surroundings.

Fall 2013 L e i s u r e a n d H o s p i t a l i t y I n t e r n a t i o n a l | w w w. l h i m a g a z i n e . c o m

49


http://www.lhimagazine.com

Table of Contents for the Digital Edition of Leisure & Hospitality International - Fall 2013

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Leisure & Hospitality International - Fall 2013 - Cover3
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