Marriott Global Sales University 2016 | St Pierre Marriott Hotel Country Club

Marriott Meetings Imagined 014

Written by Andrew Miller

Professional Bristol wedding photographer. Andrew captures stunning photographs of your wedding day and designs amazing handcrafted Italian wedding albums from your wedding photographs.

A photographer for 33 years, the last 18 years as a full-time professional, Andrew has photographed hundreds of wedding around Bristol, Cheltenham, Cotswolds, Home Counties, North East, South Wales, Europe, USA and South East Asia.

A specialist at capturing those 'Signature' shots at your wedding, Andrew goes the extra mile time after time to the photographs that count.

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25th June 2016

Marriott Global Sales University 2016  |  St Pierre Marriott Hotel Country Club

[/av_textblock] [av_textblock size='' font_color='' color=''] Marriott Global Sales University 2016 - all this week I've been supporting my local Marriot hotel (St. Pierre Marriot Hotel & Country Club) with a major internal sales training programme. Initially, it was for photography support, though I got into providing AVA support to the extent that one of the senior Marriot managers actually thought I worked at St. Pierre full time! All in the line of work as they say. The Sales University attends several different Marriot throughout the year to make it easier for local attendees to attend the training workshops.  Approximately 150 attended at some point during the week, with some workshops being 2 days, others 3 days.  The workshops covered things like revenue management, foundation sales training, advanced communications & marketing as well as some more systems & process-related workshops. The weather could have been better, but let's face it.  Wales in Summer is always going to be dodgy! Arrival drinks on Sunday  took place in the St. Pierre Marriot Zest Bistro / Restaurant area. This was a great ice breaker for delegates and showcased just what a hotel can do with some creativity.  St Pierre Marriott Executive Chef, Anthony Barnes, was on hand during the event, and all week, in fact, to supervise. Throughout the week the whole team at St. Pierre worked extremely hard to set up for two breaks (morning & afternoon) as well as lunch for the delegates.  Each was totally different in theme and style, as you can see from a selection of the images below. One of the big initiatives for Marriott hotels is something called Meetings Imagined and the Marriott Global Sales University 2016 helped to create the right atmosphere for this. Meetings Imagined has created 7 different types of meeting purposes:
  • Celebrate - When the objective is to commemorate a milestone or accomplishment
  • Decide - When the objective is to engage in meaningful dialogue in order to reach a decision
  • Educate - When the objective is to learn new things or acquire new skills
  • Ideate - When the objective is to generate new ideas and develop new ways of thinking
  • Network -When the objective is to share ideas or meet new people.produce
  • Produce - When the objective is to work together to develop a specific output
  • Promote - When the objective is to introduce a new offering or promote a new message
It's a different way of thinking about holding conferences, events, meetings etc. Instead of the usual tea and biscuits it;s more about the visual impact, to help create the right atmosphere for the event, to showcase your company etc.   It's not just about meetings either - this could be for weddings, birthday parties etc.  It's about being different. With the exception of perhaps Celebrate, St. Pierre Marriott managed to achieve the other 6 points during the Marriot Global Sales University! Themes for the week's breaks and lunches included: Golf, BBQ, Wales, Grab n Go lunch, afternoon tea, Gala dinner and much more besides. Leaving a Legacy; Marriott Global Sales University 2016 It's always important to leave a legacy, especially on a golf course that is as famous as St. Pierre.  So after a quick quiz four winners were found who planted four fruit trees.  Chef intends to use the fruit once the trees are mature for future recipes at St. Pierre.

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