Editorial Board   Guest Author

Ms. Cordle

Dianna Cordle

Director of Sales, Holiday Inn Dayton Fairborn

Dianna Cordle always found that the key to success is providing exceptional customer service. The hotel industry has been a rewarding and challenging career path. Along her journey she has worn many hats in this ever-changing arena.

Currently in her role as the Director of Sales at the Holiday Inn Dayton Fairborn in Greene County, Ohio, her job responsibilities continue to have a broad variety of challenges. Working and developing a cohesive and experience team is ultimately her first priority. Combining team members goals with positive RGI makes for a dynamic solid hotel.

Throughout her career Ms. Cordle has felt it has been very important to support the community. Her involvement with local groups and organizations has spanned over 20 years. She has assisted with the planning of events from military reunion groups, local charities and the business community. She is constantly focused on promoting the Greene County area and the many opportunities offered.

Ms. Cordle's experience in developing connections with individuals and groups visiting Greene County continues to promote a healthy growing economy. Her strong commitment to Greene County has developed over her career. Currently she is serving on the Beavercreek Chamber Board as well as the Greene County Convention & Visitors Board.

As a leader, Ms. Cordle encourages her team within the company to be involved with Habitat for Humanity, Greene Leads, Michael's house, Greene Giving, Feed the Creek and the local USO. By giving back and supporting these local organizations, she has learned that this provides a wealth of knowledge and connections.


Please visit http://www.hidaytonfairborn.com for more information.

Ms. Cordle can be contacted at 937-431-4612 or Dianna.Cordle@hidaytonofairborn.com

Coming up in August 2020...

Food & Beverage: New Technological Innovations

In the past few years, hotel food and beverage departments have experienced significant growth. Managers are realizing just how much revenue potential this sector holds, both in terms of additional revenue and as a means to enhance the guest experience. As a result, substantial investments are being made in F&B operations as a way to satisfy hotel guests but also to keep pace with the competition. Though it has been a trend for many years, the Farm-to-Table movement shows no signs of abating. Hotel chains are abandoning corporate restaurants and are instead partnering with local chefs to create locally-influenced dining options. Local, farm-sourced ingredients paired with specialty beverages or local wine also satisfies the increasing demand from Millennial travelers who are eager to travel sustainably and contribute to a positive impact. A farm-to-table F&B program also helps to support the local economy, which builds community goodwill. Also popular are "Self-Serv" and "Grab & Go" options. These concepts stem from an awareness that a guest's time is limited and if a hotel can supply them with fast, fresh, food and beverage choices, then so much the better for them. Plus, by placing these specialty kiosks in areas that might be traditionally under-utilized (the lobby, for instance), they can become popular destination locations. Of course, there are new technological innovations as well. In-room, on-screen menus allow guests to order from any restaurant on the property, and some hotels are partnering with delivery companies that make it possible for guests to order food from any restaurant in the area. Also, many hotels are implementing in-room, voice-activated devices, so ordering food via an AI-powered assistant will soon become mainstream as well. The August issue of the Hotel Business Review will report on these developments and document what some leading hotels are doing to expand this area of their business.