Editorial Board   Guest Author

Ms. Tighe

Diane Tighe

Director of Catering & Conference Services, Washington Duke Inn & Golf Club

Diane Tighe is director of catering and conference services of the Washington Duke Inn & Golf Club, the original AAA Four Diamond Award-winning hotel in Durham, N.C., located on the campus of Duke University. An award-winning catering professional, Ms. Tighe has been with the Inn since 1999.

As Director of Catering & Conference Services, Ms. Tighe leads all the Inn's conference planning initiatives, which entails collaborating with the JB Duke Hotel and servicing the many meetings, conferences, incentive trips, corporate getaways and intimate trade shows hosted at the Inn throughout the year.

Ms. Tighe and her team's efforts contributed to the Inn winning the prestigious Successful Meetings Pinnacle Award six times-a mark of a distinguished event planning team. Her role also encompasses maximizing opportunities created by the property's premier banquet facilities and special event venues including the many weddings and wedding-related events held annually at the Inn. Her and her team serve as onsite wedding consultants par excellence. Prior to her current role, she served as the Inn's director of catering and catering sales manager.

Ms. Tighe received the distinction of Certified Professional Catering Executive (CPCE) in 2012, the most prestigious and widely respected professional designation from the National Association for Catering and Events (NACE). The CPCE is awarded after a rigorous study period and written exam that covers accounting, beverage management, catering services, contracts and agreements as well as event management, food production, human resources and sales and marketing. She also received the 2017 Peter Daymont Lifetime Achievement Award from the Triangle Chapter of NACE.

Ms. Tighe has been an active member of the NACE since 2001, serving three terms as president and in roles of program chair, treasurer and secretary. She also served as National Association of Catering and Events National secretary for chapter presidents council in 2009 and NACE National Education Committee in 2008.

Please visit http://www.washingtondukeinn.com for more information.

Ms. Tighe can be contacted at +1 919-490-0999 or dtighe@wdigc.com

Coming up in July 2020...

Hotel Spa: Back to Nature

As the Wellness Industry continues to expand, hotel spas are also diversifying, placing a greater emphasis on overall well-being. For some spas, this means providing clients with all-inclusive packages that include fitness classes, healthy dining, and offsite leisure activities, in addition to their core services. For example, spas near ski resorts are offering packages that include lift passes, pre-ski yoga sessions, after-ski dinners and spa treatments. Other spas are offering packages that include massages, saunas, mineral baths, hot springs, and recreational hiking and snowmobile activities. These kinds of spa offerings are also part of a "Back to Nature" movement that encourages guests to get out and experience the healing qualities of nature. One such therapy is the Japanese practice known as "forest bathing" which has become popular with spas that are near wooded areas. This practice relies on the ancient power of a forest for promoting a sense of health and well-being. Other spas are incorporating precious metals and stones into their health and beauty treatments - such as silver, gold, pearls and amber. Silver ion baths relax the body and mind, reduce fatigue, and restore energy balance. Gold keeps skin radiant and can even treat various skin diseases and infections, due to its antibacterial qualities. Amber is used to calm the nervous system and to relieve stress. Other natural products and therapies that are increasingly in demand include sound therapy, cryotherapy, infra-red saunas, and even CBD oil, which is being used in massages, facials and foot scrubs, providing a new form of stress relief. The July issue of the Hotel Business Review will document these trends and other new developments, and report on how some hotel spas are integrating them into their operations.