Hotel & Motel Management - September 3, 2007 - (Page 30)

30 News H&MM September 3, 2007 | HotelMotel.com Meetings Continued from page 4 convention center’s initial construction increased the property’s ﬂexibility. A grass terrace was paved to provide 42,000 square feet of additional space for outdoor events, escalators were added to replace short sets of stairs and acoustic technology was upgraded this spring. Although the cemented ter- race cost nearly $100,000 to construct, it has drawn groups looking to hold outdoor events. While escalators were already in place from the bottom ﬂoor of the meeting space to the rotunda level, two additional small escalators were added at a cost of $500,000 to help convention attendees get to the second level quicker. “Our meetings that were already booked, those were attendees that would rather have escalators,” Menichini said. “Now, Rosen Shingle Creek employees obtained input from corporate customers before planning its convention spaces. outside the box is in sight November 11 marks the date we’re turning things outside in I augura Ga the 2007 AH&LA during our busier conferences of 4,000 people, you can see it is a much-needed addition to our conference space.” Load-in doors measuring 12 by 16 feet (with a few larger) were originally built into Rosen Shingle Creek’s ballrooms. In addition, the back halls of the meeting space are 22 feet wide. This allows trucks and loaders to drive into the ballrooms with chairs and other See Meetings | page 33 honoring incoming chairman Hotel provides a tasty upsell By Christine Blank CONTRIBUTING EDITOR omas J. Co co an, Jr. chairman of the board, FelCor Lodging Trust, Inc. It’s the black-tie event the entire industry turns out for. For more information and to register, visit the conventions and events section at www.ahla.com. It’s all part of the AH&LA Fall Conference, held in conjunction with the International Hotel/Motel & Restaurant Show, November 9-13, in New York City. Sponso ed American Ex e ® CIRCLE NO. 101 NATIONAL REPORT—The Oak Brook Hills Marriott Resort in Chicago found a way to promote its foodservice offerings to meeting planners when it went through its $15-million renovation early this year. It added an open, upscale seating area in the chef’s ofﬁce section called the Executive Chef’s Closing Room. It’s a large room that has views of the kitchen and banquet prep areas. A black granite table was added, along with a 42-inch plasma TV, a wine cooler, china cabinets and a refrigerator. Here, hotel sales staff can show meeting planners their food offerings ﬁrsthand. While meeting planners taste food, they can view the hotel’s foodservice offerings on the TV. “It is an area where you can sit down and it is quiet,” said Dan Gustafson, the hotel’s manager. “It was less than a $40,000 investment and it has impressed meeting planners.” hmm@questex.com ROSEN HOTELS & RESORTS http://HotelMotel.com http://www.ahla.com http://www.ahla.com

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Cover Contents Convention Centers Add Bells and Whistles Questex Media acquires Five Star Alliance Perspective At Your Risk Energy Star Update Sales Clinic Transactions Awards Trends & Stats Wireless Networking Northwest Pipeline Coffee Services Ad/Editorial Index Marketplace Classifieds Checking Out

Hotel & Motel Management - September 3, 2007

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