Ms. DeHaven

Christina DeHaven

Principal

DeHaven Consulting

Christina DeHaven, CMP is President and owner of DeHaven Consulting, a full-service meeting planning and event education company based in New Jersey. Ms. DeHaven takes pride in creating exceptional events with seamless production. She is a passionate logistics professional with experience in pharmaceutical, corporate and association meetings and events.

Through her speaking and training engagements at industry conferences, 'lunch & learn's and FAM trips, she continues to advance professionalism and the highest standards within the industry.

With her supplier consulting, Ms. DeHaven helps venues grow their group business, increase market share and make improvements to become a “Pharma Friendly” property. She is also working with the Convention Industry Council (CIC) as a Subject Matter Expert for the creation of the healthcare subspecialty designation.

Before founding her own consultancy, Ms. DeHaven was a Project Manager with UniversalWorld Events. There she sourced and managed global product launches, international pharmaceutical meetings, events, domestic and international congresses, advisory board meetings and trainings across multiple therapeutic areas. She led motivated, performance driven teams to operational excellence and conducted staff training on Pharmaceutical Compliance, Venue Contracting and Negotiation Strategies.

Prior to her work with UWE Ms. DeHaven planned medical education meetings for DesignWrite, a full-service medical communications company. There she was a training mentor and received five Service Recognition Awards for client satisfaction.

Ms. DeHaven began her career in the meetings industry as a supplier holding various positions in Sales & Catering for Crestline Hotels & Resorts, Hyatt and Starwood. She has experience selling the SMERF and Corporate markets for both the Hyatt and Westin brands.

Ms. DeHaven can be contacted at 609-223-2229 or christina@dehavenconsulting.com

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.