Appointments & Promotions

Preferred Group Appoints Christie Weller DoGS Southern California and Southwestern United States

CHICAGO - February 24, 2012 - Preferred Hotel Group™, a leading provider of sales and marketing support to independent hotels around the world is pleased to announce the appointment of Christie Weller as director of group sales for Southern California and Southwest.

In her new role, Christie will serve as a liaison between Preferred Hotel Group members in her region and meeting and event planners. She will actively work with the company’s events team to host a variety of client events, and will implement personalized meetings between the members and planners.

With over 10 years of hotel experience, Christie joins Preferred Hotel Group after departing Leading Hotels of the World where she served as group sales manger in Southern California. For the five years prior, she held a dual sales position with two boutique properties in San Diego: Estancia La Jolla and L’Auberge Del Mar. Passionate about sales, Christie also has extensive experience in a variety of markets including incentive, food and beverage, and management consulting.

Christie earned her Bachelor of Science degree in Hotel Administration from Cornell University and currently resides in San Diego, California.

MEDIA CONTACT:
Nichole DiBenedetto
Director, Global Public Relations
Tel: +1 646 465 9783
Fax: +1 212 541 7245
ndibenedetto@preferredhotelgroup.com

Coming Up In The August Online Hotel Business Review


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Feature Focus
Food & Beverage: Going Casual
According to industry tracker PKF Hospitality Research, food and beverage sales represent the second- largest source of revenue for full-service hotels behind rooms. Given its financial importance, hotel operators are constantly adapting and evolving their F&B operations in order to remain current with industry trends and to meet (and exceed) guest expectations. Recent food developments which continue to proliferate include the farm-to-table movement; customized menus for those who are vegan, vegetarian, paleo or gluten-free; the appearance of smaller dishes on tasting menus; and creatively- prepared comfort foods served in more casual settings. In fact, there is a growing emphasis in the entire industry on more casual food operations. Customers are eschewing the typical breakfast-lunch- dinner/appetizer-entrée-dessert model in favor of "fast-casual" menus and service (think Panera, Chipotle or Cosi as examples). Even better if these menus are also available throughout the property, especially in social-gathering areas like the lobby, pool or bar. Some hotels are also experimenting with "pop-up" restaurants - a temporary dining option with edgy menus and design served in unexpected locations (like rooftops or lobbies) - as a way to keep things energetic and fresh. Another trend which applies to both food and wine is the option to purchase food and beverages in multiple sizes. Some operations are giving their customers the opportunity to choose - a three ounce pour of wine or a nine-ounce pour; a six-ounce filet or a twelve-ounce - the customers decide their portion size and pay accordingly. The August issue of the Hotel Business Review will document all these 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.