Business & Finance

ALHI's VP of Sales Jennifer Erney Named PCMA's

WASHINGTON, DC. May 11, 2017 – Jennifer Erney, who just joined Associated Luxury Hotels International (ALHI) as Vice President of Sales for the Mid-Atlantic region, was named the “2017 Supplier of the Year” by the Professional Convention Management Association (PCMA) at its 2017 PCMA Education Foundation Visionary Awards in Washington, D.C. on May 3, 2017. The “2017 Professional Excellence Awards” winners were selected from PCMA’s membership, which is made up of nearly 7,000 members. PCMA is the world’s largest network of business events strategists. Erney was one of only seven individuals honored with an award this year, and was recognized as the 2017 supplier of the year.

“Our 2017 honorees and award winners’ accomplishments serve as inspiration to both industry veterans and novices alike,” said PCMA President & CEO Deborah Sexton. “Each an expert in their profession – always endeavoring to lead the advancement of their organizations and the business events industry.”

The award was presented to Erney by Susan Salem Euritt, Vice President Direct Sales and Business Development at Garrett Brands; and Chris Wehking, Chief Program Officer at American Society of Anesthesiologists. Euritt and Wehking serve on the 2017 PCMA Board of Trustees for the PCMA Education Foundation.

Based in ALHI’s Global Sales office in Washington, D.C., Erney assists meeting professionals, association executives and incentive specialists in the Mid-Atlantic region who are interested in conducting meetings, conventions and/or incentive programs at any of ALHI’s 250+ luxury-level, mostly independent member hotels and resorts worldwide. A highly accomplished hospitality industry sales executive, Erney previously served as the Director of Global Accounts – Meetings & Events for Fairmont Raffles Hotels International (FRHI Hotels & Resorts), which is now part of AccorHotels. In addition to being an active member of PCMA, she is a Certified Meeting Professional (CMP), Certified Association Sales Executive (CASE) by PCMA, and a Certified Hospitality Sales Executive (CHSE) by Hospitality Sales & Marketing Association International (HSMAI).

ALHI’s Chief Sales Officer Mark Sergot said, “We are very proud of Jennifer’s accomplishments and recognition as supplier of the year for PCMA. I have had the pleasure of knowing Jennifer for over 10 years and continue to be impressed with her dedication to our industry and the work of PCMA. We are thrilled to have her as part of the ALHI family.”

ALHI, the leading independent Global Sales Organization serving the meetings and incentive marketplace, features a distinguished portfolio of city center business hotels, exquisite resorts, historic grand landmark hotels, lifestyle hotels and boutique hotels, which all specialize in hosting meetings and/or incentive programs. ALHI’s portfolio also features a Global Luxury Alliance partnership including 23 luxury cruise ships appropriate for meetings and incentive programs, and Destination Management Companies (DMCs) in 100-plus locations worldwide. For more information about ALHI, contact your nearest ALHI Global Sales Office, or call the “ALHI Group Desk” toll-free at 866-303-ALHI (2544), and visit alhi.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.