Ms. Suttle

Denise Suttle

Assistant Director of Convention Services

Albuquerque Convention & Visitors Bureau

Denise Suttle, CMP, has been with the Albuquerque CVB since moving to New Mexico from Oklahoma in 1991. She is the Assistant Director of Convention Services, working with citywide conventions that utilize the Albuquerque Convention Center and multiple hotels, sports events, and hotel meetings of all kinds.

Ms. Suttle began at the CVB in convention sales as a telemarketer, earned increasingly responsible sales positions and eventually served as the division’s interim vice president. Her switch to convention services was based on a desire to follow through with the relationships built during the sales process, to help her clients experience the best possible convention with her hands-on approach.

Ms. Suttle sees each client as a potential partner and friend, and feels the convention is as much her responsibility as the meeting planner’s. She believes that a successful CVB services manager must advocate for the customer, the city and the venues all at the same time—a juggling act that requires focus, patience and—above all—passion for customer service.

A member of PCMA since 1996 and ESPA since 2000, Ms. Suttle has served on the board of directors, is past chairman of the marketing & communications committee, former editor of the quarterly E-newsletter “ACOMmodate,” and was a member of the continuing education committee.

Ms. Suttle was part of the team responsible for writing the chapter on Convention Services Managers for the fifth edition of Professional Meeting Management published in 2005 by PCMA. She has participated in numerous panel presentations for ESPA and PCMA, and has presented convention services as a career path during Mega Mentor sessions of the PCMA Student Track.

Please visit http://www.espaonline.org for more information.

Ms. Suttle can be contacted at 1-800-733-9918 ext, 3335 or suttle@itsatrip.org

Coming Up In The August Online Hotel Business Review




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Feature Focus
Food & Beverage: Multiplicity and Diversity are Key
The challenge for hotel food and beverage operations is to serve the personal tastes and needs of an increasingly diverse population and, at the same time, to keep up with ever-evolving industry trends. In order to accomplish this, restaurateurs and hoteliers have to flex their creative muscles and pull out all the stops to satisfy their various audiences. One way to achieve this is to utilize existing food spaces in multiple ways at different times of the day. Lunch can be casual and fast, while dinnertime can be more formal and slower paced. The same restaurant can offer counter service by day but provide table service by night, with a completely different menu and atmosphere. Changes in music, lighting, uniforms and tabletop design contribute to its transformation. This multi- purpose approach seeks to meet the dining needs of guests as they change throughout the day. Today’s restaurants also have to go to great lengths to fulfill all the diverse dietary preferences of their guests. The popularity of plant-based, paleo, vegan, and gluten and allergen-free diets means that traditional menus must evolve from protein-heavy, carb-loaded offerings to those featuring more vegetables and legumes. Chefs are doing creative things with vegetables, such as experimenting with global cuisines or incorporating new vegetable hybrids into their dishes. Another trend is an emphasis on bold and creative flavors. From chili oil to sriracha to spicy maple syrup, entrees, desserts and beverages are all being enhanced with spice and heat. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.