PHILIPSBURG:--- The 8th Annual Crystal Pineapple Awards organized by the St. Maarten Hospitality and Trade Association officially opening its nominations period TODAY. Businesses and the general public are hereby invited to submit their nominations. As with the previous years, the criteria for each category and the nomination procedures have been digitized and placed on the newly re-vamped SHTA website www.shta.com. The nomination period closes on Monday, October 21st, 2013, and the voting will start on October 25th, 2013.
Nominations can be put forward and, once they have been reviewed by the Nomination Committee, the three to five candidates selected per subcategory will be presented to the general public for voting. The three categories are: Accommodations (Hotels, Timeshares and Rentals) with 4 subcategories; Restaurants with 3 subcategories; and Community Services. In addition, nominations may also be presented for the non-voting categories, however, these will be decided on by the Selection Committee. Based on the various categories and subcategories, we look forward to have as many as 70 individuals and/or organizations being recognized for their excellence, service and outstanding performance in the tourism industry.
The Organizing Committee is appealing to the private sector and community of St. Maarten to nominate their candidate as soon as the nomination period opens today. Individuals, who have been nominated in previous years, can be put forward again this year. We kindly request that you motivate why you would like to nominate a particular individual, company, or organization. Make sure you let them shine. The submitted nominations along with the motivation are deciding factors in combination with the results of the voting. SHTA will once again have the support of Price Waterhouse Coopers for auditing the voting process.
SHTA encourages the community to visit us on Facebook: "Crystal Pineapple Awards" or on our website www.shta.com. For more information, please contact the SHTA office: 542-0108, e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it..