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 November 2020...

Hotel Design: Home Away From Home

With the rise of the sharing economy and the peer-to-peer marketplace for lodging options, hoteliers are re-thinking the look, feel and appeal of their locations. There is an emphasis on re-creating a feeling of homeyness - a comfortable, cozy and inviting space that feels like home. 'This is accomplished through the careful selection of furniture design, paint colors, lighting design, artwork, bathroom fixtures and textile accessories. In addition, some hotels are providing their guests with upscale amenities, such as a book and movie library, home-style kitchenettes, a coffee machine with locally-sourced beans and tea, or even a batch of fresh-baked cookies. Similarly, there is a growing design trend based on the concept of place-making. Travelers are searching for experiences that are unique and authentic to the locale in which they find themselves, and so hotel designers are integrating a sense of place into their work. This is partially achieved by incorporating traditional artisanal crafts and other local artwork into hotel rooms and communal spaces. Another design trend includes the creation of full-service, co-working environments within the hotel. Guests don't like to stay alone in their room when they need to work, so now they can go downstairs to the lobby-or up to the roof-to work among others. These areas encourage guests - and non-guests alike - to stay as long as they like and to partake of hotel amenities. Finally, recognizing the importance of the Wellness Movement, some designers are exploring how room design can increase the likelihood of deep and restorative sleep. Creating dark and quiet spaces, blocking excessive light, providing guests with a selection of different kinds of pillows, and the ability to control room temperature, are a few of the best practices in this area. These are some of the architecture and design topics that will be covered in the November issue of the Hotel Business Review.