HOTEL F&B MANAGEMENT

PRESIDENT/CEO   Larry Walters, 773-728-4995

VP/PUBLISHER   Jeanne Bischoff, 847-551-9956

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

INDUSTRY RELATIONS EDITOR   Michael Costa, 312-401-6161

MANAGING EDITOR   Thurston E. (Tad) Wilkes III

DIRECTOR OF PUBLISHING OPERATIONS
AND WEBSITE DEVELOPMENT   Angela Stucker
 

CIRCULATION DIRECTOR   Jackie Harden
DESIGN AND PRODUCTION DIRECTOR   Jen Bergren
PUBLISHING OPERATIONS ASSISTANTS   Vivian Ortecho, Sara Simonis
PROMOTIONS MANAGER   Kellie Burton
IT DIRECTOR   Ali Khan
CIRCULATION RESEARCH ASSISTANTS   Kathy Minch, Beverly Bischoff, Marlene Walters

CONTRIBUTORS

Daniel Abramson, Ashley Brown Allen, John Paul Boukis, Bob Brown, Mckenzie Brown, Chelsie Butler, Janice Cha, Norm Faiola, Nancy Fox, David Henkes, Anne Dunlap-Kahren, Denny Lewis, Jenny Miller, Laura Powell, Howard Riell, Julie Tereshchuk, Fred Tibbitts
 

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

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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

Brian Abel, Co-Leader and Sr. Director of F&B, Starwood Hotels & Resorts
Michiel Bakker, Sr. Director of F&B, North America, Starwood Hotels & Resorts
Kris Beck, Director, Brand Operations Support, Embassy Suites Hotels
Phil Beilke, Sr. Director Brand Management, Choice Hotels/Cambria Suites
Terry Bickhardt, Co-President, HVS Hotel Management
Don Billings, President and CEO, Incentive Marketing Inc.
Elizabeth Blau, President, Blau & Associates
Pete Boyd, VP F&B, Venetian Resort Hotel Casino
Brian Carney, Corporate F&B Director, Cooper Hotels
Nicholas Clayton, President, Viceroy Hotel Group
Paul Daly, VP of F&B, North America, Hyatt Hotels
Fred DeMicco, University of Delaware
Giorgi DiLemis, VP of F&B, Benchmark Hospitality
Andy Dolce, President, Dolce Hotels & Resorts
Marion Edwards, Corporate Director F&B Experience/Concept Development, Great Wolf Resorts
Steve Enselein, VP, Catering and Convention Services, Hyatt Hotels
Richard Faeh, Corporate Executive Chef, Starwood Hotels & Resorts
Steven Falciani, VP Operations, The Dow Hotel Company
Don Fisher, President/CEO, Fisher-Nickel Inc.
Frank Fraser, Catering Director, Mandalay Bay Hotel & Casino
George Goodrich, Corporate Director F&B, Red Lion Hotels
Thomas Haas, VP of F&B, Noble House Hotels & Resorts
Keith Halfmann, Corporate Director of Restaurants & Hotel Operations Support, Marcus Hotels & Resorts
Steve Hedberg, VP Operations, Carlson Hospitality International
Michael Heeb, VP, Paragon Gaming
David Henkes, VP, Technomic Inc.
Jim Henning, Corporate VP of F&B, Sage Hospitality
Menze Heroian, VP F&B, Tishman Hotels
Dave Hoemann, Corporate VP of F&B Operations, Sage Hospitality
Jean-Marc Jalbert, VP F&B, Accor North America
Dieter Kadoke, President, PointSource LLC
Steve Kirsch, Director of Culinary Operations, Holland America Line
David McIntyre, VP and GM, The Signature at MGM Grand
Scott McMinn, VP, Benchmark Hospitality Corporation
Mitch Mehr, VP 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
Morgan Plant, VP F&B, Joie de Vivre Hospitality
Barry Prescott, Corporate Director of Beverage, Hyatt Hotels
Stephen Rosenstock, Senior VP Brand Standards and F&B, Omni Hotels & Resorts
Fernando Salazar, VP F&B, Wyndham Worldwide
Martie Sparks, VP Catering & Convention Services, Mandalay Bay Hotel & Casino
Mariano Stellner, Corporate Director of F&B, Fairmont Hotels & Resorts
Nathan Tanner, VP Restaurants, Larkspur Hotels & Restaurants
Frederick M. Tibbitts, Jr., President, Fred Tibbitts & Associates
Ellen Burke Van Slyke, Corporate Creative Director F&B, Loews Hotels
Matthew Von Ertfelda, VP Restaurants & Bars, Marriott International Inc.
Frank Weber, VP, F&B Operations, Royal Caribbean International
Robert Winchester, President/COO Waterford Hotel Group
Steven Zappacosta, Corporate Executive Chef, Station Casinos
Doug Zeif, VP F&B/Asset Management, LXR Luxury Resorts

NATIONAL HOTEL F&B COUNCIL

Don Ball, F&B Director, Washington Duke Inn & Golf Club
Myk Banas, Executive Chef and Director of F&B Operations, Chicago Marriott Downtown on the Magnificent Mile
Fred Bohn, Director of Culinary Operations, Dover Downs Hotel & Casino
John Brand, Executive Chef, Omni La Mansion del Rio, Watermark Hotel and Spa
Vincent Brunetti, EAM and F&B Director, Hyatt Regency Waikiki Beach Resort and Spa
Gregory Carlson, Director F&B, Westin Chicago River North
Troy Clarke, Director of F&B, Hilton Milwaukee City Center
Bill Comstock, GM, Outrigger Reef on the Beach
David Crabtree, Executive Chef, Island View Casino Resort
David Cronin, F&B Director, Harbor Beach Marriott
Ralph Croteau, Executive Chef, Dolce Norwalk
Vince Fattore, Associate Director of Catering, Sheraton Chicago Hotel & Towers
Julian Grainger, Executive Chef, Hilton Minneapolis
David Hall, Director of Catering & Conference Management, Loews Philadelphia Hotel
Allan Hant, Director of Operations, Hotel Phillips
Jamie Jones, Sales & Catering Manager, Marriott Huntsville
Sami Kohen, F&B Director, Crowne Plaza, Miami International Airport
Casey Lavin, VP F&B, The Greenbrier
Lou Nickopoulos, F&B Director, Crowne Plaza Ottawa
Russel Owens, Asst. Conference Services Manager, Skamania Lodge
Carl Rosengren, Executive Chef, IBM Palisades, Dolce Hotels and Resorts
Jerry Sadutto, Director of F&B, IBM Conference Centers, Dolce Hotels & Resorts
Michael Swann, Executive Chef Conference Services, Gaylord Opryland Hotel & Convention Center
Tamas Vago, Director of F&B, InterContinental Chicago
Andrew Wintz, Director F&B, Hilton Suites Phoenix

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

Fernando Beteta, Wine Director, Park Hyatt Chicago
Kurt Bjorkman, General Manager, Pacific Edge Hotel, Laguna Beach, California
Keith Branche, General Manager, the Tuxedo Club
Fred DeMicco, Professor and ARAMARK Chair, Department of Hotel, Restaurant and Institutional Management, University of Delaware
Joe Dunbar, President, Dunbar Associates
Len Elias, Executive Chef, Dolce Atlanta-Peachtree
Duncan Firth, Chef de Cuisine, Barona Valley Ranch Resort & Casino
Peter Gebauer, Executive Chef, Potawatomi Bingo Casino
Meg McDonough, President, Luxury Hospitality Consultants
Karl Prohaska, Executive Chef, Handlery Hotel and Resort
Geoffrey M. Sagrans, Asstistant Director of Materials Management, the Breakers
Susan Sarfaty, Director of Catering, Hilton Fairfield, California
Saturnino Torres, Director of Private Dining, Boca Raton Resort & Club
 

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