Pompan Hospitality Global, Inc.

Conference Center Concept

This one half day seminar delves into the conference center concept and what differentiates conference centers from other meeting venues. We explore the components of various types of meeting packages, how allocations work and review the quality standards established by the International Association of Conference Centers. A special emphasis is made on the features, advantages, benefits and value of the concept and each component for the customers and the facility.

Conference Center Package Selling

Attendees will spend one and a half days actively participating learning the language of selling the meeting package by clearly communicating the features and benefits of their property’s product. They will examine the different customer types, how to sell against the competition, strategic pricing, overcoming objections, as well as market specific package development. Practical role playing with the use of creative up-selling techniques creates “real life” experiences for all who attend.

Conference Planning & Services (“CPS”)

We have all heard the saying “Sales gets them in the Door, but Planning keeps them coming back”. Exceptional conference planners know how to balance the needs of the client with the capabilities of the facilities. This full
day course examines in detail the five pillars of CPS; Planning, Floor Operations, Business Services, Technology and Administration. Attendees will have a full appreciation of how each pillar works independently and in unison; current standards will be reviewed and refined; Event Order construction and internal and external communication examined. In addition, industry best practices and trends will be shared.

Conference Center Food & Beverage Programming

The Food and Beverage Program at a Conference Center is the key component of the concept that
differentiates it and sets it apart from the larger hospitality industry. At its’ core, the conference center concept
is an unalterable commitment to personalized service, and it is this value that shapes much of the strategies
that make a conference center successful. This half-day training course examines the mechanics behind an exceptional food and beverage program and provides the tools to create innovative menus within a rotational framework without sacrificing profitability. All meal periods are addressed as well as handling out of package
and off-site requirements.

PROVIDENCE, RI

ST. LOUIS, MO