Editorial Board   

Ms. Pingston

Julie Pingston

President, Event Service Professionals Association (ESPA)

Julie Pingston, CMP, CTA is the current President of the Event Service Professionals Association (ESPA) and is Senior Vice President for the Greater Lansing Convention & Visitors Bureau in Lansing, Michigan. She has been with the GLCVB for 21 years and works in conjunction with the Bureau's President in overall organizational operations.

Ms. Pingston also has direct oversight over convention services, membership, the Greater Lansing Sports Authority, the Certified Tourism Ambassador Program and special events which are coordinated by the organization.

Previously, Ms. Pingston worked in Washington, D.C. for the United States Travel & Tourism Administration within the U.S. Department of Commerce. While there, she assisted in planning international conferences and Board Meetings as well as administering a disaster relief assistance grant program.

Ms. Pingston chaired ESPA's 2014 Annual Conference and is a member of MSAE, MMPI and the Rotary Club of Lansing. She also serves as the President of the Arts Council of Greater Lansing, President of the Rotary Club of Lansing Foundation and Secretary of the Tourism Industry Coalition of Michigan.

Ms. Pingston was Michigan Meetings and Events Magazine's Hall of Fame Inductee/Supplier of the Year (2008), MSAE's Diamond Award Winner (2009), MMPI's Mentor of the Year (2011), ESPA's Member of the Year (2004), ESPA's President's Award Recipient (2009) and ESPA's Executive Excellence Award Recipient (2013).

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

Ms. Pingston can be contacted at +1 517-377-1412 or jpingston@lansing.org

Coming up in April 2021...

Guest Service: Health and Safety First

Though expectations are that hotels will return to some semblance of normalcy in 2021, their highest priority must continue to be the health and safety of guests and employees. To that end, hotels are training their guest service personnel in enhanced cleaning routines, which include the following practices - bathrooms, elevator buttons, remote controls and other high-touch items, are disinfected and cleaned with a higher frequency; all tables, chairs and menus in restaurants are cleaned at a much higher frequency, and after each seating; floor markers in public areas to remind guests and team members to maintain physical distance; hand alcohol stations and disposable gloves in lobbies and restaurants; loose items such as pens, note pads and information material removed from rooms and meeting rooms; limiting the number of seats in restaurants and public areas; and revised food & beverage offerings. The April issue of the Hotel Business Review will review how guest service personnel are being trained to maintain health and safety protocols in their operations.