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June 2, 2017
In This Issue
  • Speaking with Confidence
  • Confessions of a "Trainerholic"

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        CHART 94 - San Diego, CA
        Hospitality Training Conference
        July 15 - 18, 2017 
        Rancho Bernardo Inn 


Free CHART Webinar: Wednesday, June, 14th

2:00 PM EST (Note time change)
Winning the Talent War with Enlightened Hospitality
Erin Moran, Union Square Hospitality Group
Peter (PK) Kirwan, Wisetail LMS 
Register today.

Also, did you know that prior webinars are on our website? Take advantage and learn from some past recordings.                                    

Regional Training Forums

Learn and share locally with your hospitality peers at one of our FREE, HALF-DAY Regional Training Forums (RTFs). We have a great line up speakers this year, so save the date.            

View our RTF schedule online.

June 21: Detroit, MI

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We interrupt your regular programming with insightful and sometimes amusing posts from your peers. Read and enjoy these recent posts to the CHART Member Blog Page!       
Speaking with Confidence: Overcoming Fears, Fillers, and Forgetting
by Kris Lonsway, Ph.D., Founder & President, Lonsway Consulting, LLC

Kris will be keynoting in San Diego at CHART 94 on "Creating Courageous Cultures That Bring Out the Best of Your Employees" and facilitating a breakout session on "Finding Your Superpowers in Difficult Moments at Work."

Whether you’re presenting to a large audience or speaking at a meeting, you want your message to be clearly heard. You want people to believe in your credibility. Sometimes you just want to get through it without making a fool of yourself. 
Public speaking is a greater fear than death for the average person, but fortunately, it is a learnable skill. It is also one of the keys to attaining executive presence and all of the benefits that come with that. Read more.

Rick Zurburg
Confessions of a "Trainerholic"
by Rick Zurburg, Lifetime CHART Member            

After 40 years in training and development, it’s time to confess. It started at a simple interview in 1972 when I was asked to be a Food and Beverage Trainer. I just graduated from the University of Nevada Las Vegas and was successfully managing a high-volume Swiss German Restaurant celebrated by locals as one of the best places to eat in Las Vegas. Why would I want to leave success to work for Holiday Inn hotels as a company trainer opening hotel restaurants? Why indeed would I want to take a 50% cut in pay and what exactly does a food and beverage trainer do?  Read more.

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