• Jessika Alexander Earns CTE Designation

     
    POSTED July 25, 2017
     

Jessika Alexander of Visit Houston has earned her Certified Tourism Executive designation from the Travel and Tourism College offered by the Texas Travel Industry Association.

"I am grateful to Houston First/Visit Houston for allowing me the opportunity to grow professionally," says Alexander. "The program offered by TTIA was exceptional and with what I have learned, I know I will be better able to market Houston as one of the world’s premier destinations."

This new industry standard requires a three-year process that includes coursework, a week of tourism marketing and management courses, and a final project. Only 117 people nationwide have achieved certification from this seven-year-old program. Alexander's final project entailed the production of a Houston Visitor's Guide, which was translated and published in the UK, Germany and China.

"This is a big deal. By increasing her knowledge and expertise in the travel and tourism industry, Jessika has not only taken her career another step further, she has become a more valuable asset as a world-class professional, promoting Houston as a world-class city," says Jorge Franz, vice president of tourism for Visit Houston. "I applaud her dedication and hard work to achieve this milestone for herself and to better serve our city."

Texas Live!, Arlington’s new $1 billion entertainment complex officially opened on August 9. The Texas Rangers, The Cordish Companies and the City of Arlington project, located between the Texas Rangers’ Globe Life Park and the Dallas Cowboys’ AT&T Stadium will also feature several new options for meetings and event planners, including 35,000-square-feet of meeting, event and convention space.

 

You don't have to spend a fortune on a corporate outing to make a big impact. Texas-based Small Giants Community founder Paul Spiegelman’s corporate picnic at the Lonesome Dove Ranch was so inspiring, he wrote an article about it for Inc.com. “Oftentimes, employee perks are the fi rst cuts to improve margins,” Spiegelman writes. “Don’t do it. Here’s why.” 

 

This locally owned and operated steakhouse is a great place to ‘meat.’