HOTEL F&B MANAGEMENT

PRESIDENT/CEO   Larry Walters, 773-728-4995

VP/PUBLISHER   Jeanne Bischoff, 847-551-9956

EDITOR-IN-CHIEF   Margaret Rose Caro, 410-956-2934

VP/ASSOCIATE PUBLISHER   David A. Bischoff, 847-551-9955

INDUSTRY RELATIONS EDITORS   Michael Costa, Win Davis

MANAGER OF PUBLISHING OPERATIONS
AND WEBSITE DEVELOPMENT   Angela Stucker
 

CIRCULATION DIRECTOR   Jackie Harden
PRODUCTION MANAGER   N. Alden Bullwinkle-Hatton
PUBLISHING OPERATIONS ASSISTANT   Vivian Ortecho
EDITOR & ASSOCIATE PUBLISHER, HOTEL
WINE, BEER & SPIRITS   Dave Steadman
PROMOTIONS MANAGER   Bonny Menighan
PROMOTIONS MANAGER   Kellie Burton
IT DIRECTOR   Ali Khan
CIRCULATION ASSISTANT   Kathy Minch
SALES/RESEARCH ASSISTANT   Beverly Bischoff

EDITORIAL CONTRIBUTORS

Ashley Allen, John Paul Boukis, Gerald Boyd, Keith Branche, Bob Brown, Michael Costa, Win Davis, Anne Dunlap-Kahren, Norm Faiola, Nancy Fox, Michael Foley, Susan Bard Hall, Julie Herckenrath, Pam Leigh, Denny Lewis, Meade McCabe, Jenny Miller, Howard Riell, Beth Rogers, Adam Stone, Julie Tereshchuk, Fred Tibbitts, Amy Vincent
 

ADVERTISING

EASTERN U.S./EASTERN CANADA/INTL.   Jeanne Bischoff, 847-551-9956
MIDWEST U.S./CENTRAL CANADA   David A. Bischoff, 847-551-9955
WESTERN U.S./WESTERN CANADA   Larry Walters, 773-728-4995

ADVERTISING MATERIALS

Direct all production, size, and file format questions to 847-551-9955.
Please ship ad materials to 613 Kane Street, West Dundee, IL 60118, USA
ATTN: Alden Bullwinkle-Hatton.

SUBSCRIPTION INQUIRIES AND CHANGES

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EDITORIAL OFFICES

HOTEL F&B is published bi-monthly by Hotel Forums LLC. Nothing contained in this publication shall constitute an endorsement by HF. HF disclaims any liability with respect to the use or reliance on any such information. Materials may not be reproduced without permission. Copyright 2007 by Hotel Forums LLC. Annual subscription rate for individuals is $49, for institutions $76. POSTMASTER: Send change of address to 613 Kane Street, West Dundee, IL 60118. If damaged copies are received, please hold and call 847-551-9956. We will arrange immediate postage paid return.
 

HOTEL F&B CORPORATE EDITORIAL ADVISORY BOARD

Kris Beck, Director, Brand Operations Support, Embassy Suites Hotels
Terry Bickhardt, President/COO, Waterford Hotel Group
Phil Beilke, Sr. Director Brand Management, Choice Hotels/Cambria Suites
Don Billings, President and CEO, Incentive Marketing Inc. (iMi)
Elizabeth Blau, President, Blau & Associates
Pete Boyd, VP F&B, the Venetian Resort Hotel Casino, Las Vegas
Tom Brija, President, Spring U.S.A.
Brian Carney, Corporate F&B Director, Cooper Hotel Services
Nicholas Clayton, President, Kor Hotel Group
Paul Daly, Assistant VP F&B, Hyatt Hotels
Fred DeMicco, University of Delaware
Giorgi DiLemis, VP F&B, Gaylord Hotels
Andy Dolce, Chairman and Managing Director, Dolce Hotels & Resorts
Marion Edwards, Corporate Director F&B Experience/Concept Development, Great Wolf Resorts
Matt Engels, VP Hotel Operations, Red Lion Hotels
Steve Enselein, VP, Catering and Convention Services, Hyatt Hotels
Richard Faeh, Corporate Exec. Chef, Starwood Hotels & Resorts
Don Fisher, President/CEO, Fisher-Nickel Inc.
Frank Fraser, Catering Director, Mandalay Bay Hotel & Casino, Las Vegas
George Goodrich, Corporate Director F&B, Red Lion Hotels
Steve Hedberg, VP Operations, Carlson Hospitality International
Michael Heeb, VP, Paragon Gaming
David Henkes, Senior Principal, Technomic Inc.
Menze Heroian, VP F&B, Tishman Hotels
Dave Hoemann, VP F&B, Joie de Vivre Hospitality
Jean-marc Jalbert, VP F&B, Accor North America
Dieter Kadoke, President, PointSource LLC
Steve Kirsch, Director of Culinary Operations, Holland America Line
Niki Leondakis, COO, Kimpton Hotels & Restaurants
David McIntyre, VP F&B, MGM Grand
Scott McMinn, VP, Benchmark Hospitality Corporation
Bart Mahoney, VP, MGM Project City Center, Las Vegas
Tobias Mattstedt, VP Development, MGM Grand
Mitch Mehr, VP of F&B Operations, Destination Hotels & Resorts
Sue Morgan, VP Franchise F&B, InterContinental Hotels Group
Vito Palmietto, Corporate Director F&B, John Q. Hammons Hotels
Eddie Palomino, Corporate Executive Chef, Dolce Hotels & Resorts
Stephen Rosenstock, Senior VP Business Development/Brand Standards, Omni Hotels & Resorts
Gus Sader, President/CEO, Hospitality Asset Services
Fernando Salazar, VP F&B, Wyndham Worldwide
Martie Sparks, VP Catering & Convention Services, Mandalay Bay Hotel & Casino, Las Vegas
Roger Taylor, VP F&B, Columbia Sussex Corporation
Frederick M. Tibbitts, Jr., President, Fred Tibbitts & Associates
Rob Underwood, Corporate Executive Chef, Great Wolf Resorts
Ellen Burke Van Slyke, Corporate Creative Director F&B, Loews Hotels
Matthew Von Ertfelda, VP Restaurants & Bars, Marriott International Inc.
Brian Yost, VP, Harrah's Entertainment
Bob Zappatelli, VP F&B, Benchmark Hospitality
Doug Zeif, VP F&B, LXR Luxury Resorts

NATIONAL HOTEL F&B COUNCIL

John Brand, Omni La Mansion del Rio, Watermark Hotel and Spa
Gregory Carlson, Director F&B, Westin Chicago River North
Anura Dewapura, Executive Asst. Manager/ F&B Director, Hershey Lodge
David Crabtree, Executive Chef, Island View Casino Resort
Ralph Croteau, Executive Chef, Dolce Norwalk
Len Elias, Executive Chef, Dolce Atlanta-Peachtree
Vince Fattore, Associate Director of Catering, Sheraton Chicago Hotel & Towers
Julian Grainger, Executive Chef Hilton Minneapolis
Celeste Hudson, Dining Room Manager, Lied Lodge and Conference Center
Jamie Jones, Sales & Catering Manager, Marriott Huntsville
Sami Kohen, F&B Director Crowne Plaza, Miami International Airport
Lance Mendell, Director of F&B, Hilton Greenville
Lou Nickopoulos, F&B Director, Crowne Plaza Ottawa
Russel Owens, Asst. Conference Services Manager, Skamania Lodge
Carl Rosengren, IBM Palisades, Dolce Hotels and Resorts
Mark Rottman, Director of Catering, Intercontinental Chicago
Jerry Sadutto, Director of Food & Beverage, Dolce Hotels & Resorts
Michael Swann, Executive Chef Conference Services, Gaylord Opryland Hotel & Convention Center
Tamas Vago, Director of Food & Beverage, Intercontinental Chicago
Andrew Wintz, Director F&B, Hilton Suites Phoenix
Steven Zappacosta, Corporate Executive Chef, Station Casinos

HOTEL F&B OBSERVER
INDUSTRY BLOG CONTRIBUTOR PANEL
www.hotelfandb.com/blog

Fernando Beteta, Wine Director, Park Hyatt Chicago
Joe Dunbar, President, Dunbar Associates
Duncan Firth, Chef de Cuisine, Barona Valley Ranch Resort & Casino
Peter Gebauer, Executive Chef, Potawatomi Bingo Casino, Milwaukee
Augustus Lee, Outlets Manager, Atlanta Marriott Northwest, Atlanta
Mario Mitchell, F&B Area Supervisor, Sheraton Suites Market Center, Dallas
Karl Prohaska, Executive Chef, Sheraton Music City, Nashville
Geoffrey M. Sagrans, Asst. Director of Materials Management, the Breakers, Palm Beach
 

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