Conference

Join Us For the Fall 2013 Conference!  (and at a New Hotel…) 

We’ll be in Toledo for the Fall Conference, but at a new hotel!  Look forward to many of the same great features of previous conferences as well as some new ones.
When:  November 8th and 9th, 2013
Where:  ”The Hotel” at the University of Toledo Medical Center

For more information, go to: http://www.thehotelatutmc.com/

 

Keynote Speaker – Maureen Zappala.

A New York City native, Maureen Zappala relocated to Cleveland in 1983, employed by NASA’s Lewis Research Center after graduating from the University of Notre Dame with a degree in Mechanical Engineering. She left in 1997 to pursue other interests including direct sales, fitness instruction and motherhood. Now as a professional speaker, she challenges organizations to “push the envelope” of their own expectations, so they can propel their teams to peak performance.
Learn More at: http://maureenz.com/

Educational Workshops

1. Making corporate clubs successful

2. New techniques for storytelling and characterization in their speech

3. Helping you find your way to your next goal

4.  Time management

5.  Writing tips for a winning speech or presentation

6.  Removing ineffective uses of slide ware programs in a speech

7.  Keys to successful speaking and overcoming fear

Meal option details

 Friday dinner:

  1. Ham and Swiss Cheese Deli Sandwich with Lettuce and Tomato on a Croissant
  2. The Vegetarian Wrap:  Vegetables with Tomato, Zucchini, Yellow Squash, Onions, Red Bell Peppers and Portobello Mushrooms drizzled with Basil Aioli in a Wrap
  3. The Chicken Sandwich:  Herb Marinated and Grilled Chicken Breast, topped with Boursin Cheese, Lettuce, Tomato and Red Onions on a Kaiser Roll

 Saturday lunch:

  1. Chicken Marsala: Baked Chicken Breast served with a Marsala Mushroom Demi-Glace
  2. Pasta Primavera: Assorted Fresh Vegetables tossed with Pasta
  3. Beef Burgundy: Beef Tips prepared in a Burgundy Wine Sauce over Egg Noodles

 Saturday dinner:

  1. Chicken Wellington:  All Natural Boneless Breast of Chicken, Wild Mushrooms and Shallots prepared in a Puffed Pastry and served with a Mushroom Cream Sauce
  2. Smoked Beef Brisket:  An 8 oz. serving of tender, slow smoked Beef Brisket
  3. Whole Wheat Pasta tossed with Olive Oil, Spinach, Peppers, Onion, Tomatoes and Asparagus
See you there!