HOTEL F&B MANAGEMENT

PRESIDENT & PUBLISHER   Jeanne Bischoff, 847-551-9956

CHIEF FINANCIAL OFFICER   Larry Walters, 773-728-4995

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
 

DIRECTOR OF CIRCULATION AND AUDIENCE DEVELOPMENT   Jackie Harden
DESIGN AND PRODUCTION DIRECTOR   Jen Bergren
PUBLISHING OPERATIONS ASSISTANTS   Sara Simonis
PROMOTION MANAGER   Kellie Burton
CIRCULATION RESEARCH ASSISTANTS   Beverly Bischoff, Marlene Walters

CONTRIBUTORS

John Paul Boukis, Bob Brown, Mckenzie Brown, Janice Cha, Norm Faiola, Nancy Fox, David Henkes, Anne Dunlap-Kahren, Chase LeBlanc, Denny Lewis, Jenny Miller, Lynne Miller, Madison Palmer, Laura Powell, Howard Riell, Bill Schwartz, 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, 847-551-9955

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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, North America, Starwood Hotels & Resorts
Michiel Bakker, Senior Director, F&B, Europe, Africa & the Middle East, Starwood Hotels & Resorts
Ned Barker, President, Grill Ventures Consulting
Kris Beck, Director, Brand Operations, Embassy Suites
Phil Beilke, Sr. Director Brand Management, Choice Hotels/Cambria Suites
Janine Bertsch, Corporate Director F&B Operations - Outlets, Great Wolf Resorts
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, VP of Operations, Cooper Hotels
Nicholas Clayton, President, Viceroy Hotel Group
Wes Cort, Director, Restaurant and Beverage Development and Operations, Norwegian Cruise Line
Paul Daly, Resident Manager, Hyatt Regency Chicago
Giorgi DiLemis, VP of F&B, Benchmark Hospitality
Andy Dolce, President, Dolce Hotels & Resorts
Steve Enselein, VP, Catering and Convention Services, Hyatt Hotels
Steven Falciani, VP Operations, The Dow Hotel Company
Don Falgoust, VP of F&B, FelCor Lodging Trust
Don Fisher, President/CEO, Fisher-Nickel Inc.
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
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
Niki Leondakis, COO, Kimpton Hotels & Restaurants
Shawn McGowan, Senior Director of F&B, Full Service Brands, Hilton Worldwide
David McIntyre, VP and GM, The Signature at MGM Grand
Scott McMinn, VP, Benchmark Hospitality Corporation
George McNeill, VP Culinary and Corporate Chef, Ritz-Carlton Hotels & Resorts
Mitch Mehr, VP F&B Operations, Destination Hotels & Resorts
Sue Morgan, VP Franchise F&B, InterContinental Hotels Group
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
Kathy Rowe, Senior VP, F&B, Sonesta Collection
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
Ken Taylor, Director, Restaurant/F&B Operations, Royal Caribbean International
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

Christopher Akoury, New Jersey Cluster Director of F&B, Embassy Suites-Parsippany
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, F&B Director, Loews Miami South Beach
Bill Comstock, GM, Outrigger Reef on the Beach
David Crabtree, Executive Chef, Island View Casino Resort
David Cronin, GM, Houston Marriott West Loop-Galleria
Ralph Croteau, Executive Chef, Dolce Norwalk
Vince Fattore, Associate Director of Catering, Sheraton Chicago Hotel & Towers
Frank Fraser, Catering Director, Mandalay Bay Hotel & Casino
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
Todd Kelly, Director of F&B and Executive Chef, Hilton Cincinnati Netherland Plaza
Sami Kohen, F&B Director, Crowne Plaza, Miami International Airport
Casey Lavin, General Manager, Woodlands Inn, Summerville, South Carolina
Lance Mendell, F&B Director, Sheraton Charleston Airport Hotel
Lou Nickopoulos, F&B Director, Crowne Plaza Ottawa
Russel Owens, Asst. Conference Services Manager, Skamania Lodge
Antonio Recillas, Director of F&B, Mandarin Oriental, Miami
Rob Robinson, Director of Operations, Parc 55 Wyndham, San Francisco-Union Square
Carl Rosengren, Executive Chef, IBM Palisades, Dolce Hotels and Resorts
Jerry Sadutto, Director of F&B, IBM Conference Centers, Dolce Hotels & Resorts
Richard Spellman, SPHR Chairman, Hotel-Restaurant Management Hospitality Education Division, Central Piedmont Community College
Michael Swann, Executive Chef, MSE Enterprises
Tamas Vago, Director of F&B, Hyatt Regency Pier Sixty Six, Fort Lauderdale, Florida
Andrew Wintz, Director F&B, Hilton Suites Phoenix

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

Kurt Bjorkman, General Manager, Pacific Edge Hotel, Laguna Beach, California
Fred DeMicco, Professor and ARAMARK Chair, Department of HRIM, University of Delaware
Len Elias, Executive Chef, Dolce Atlanta-Peachtree
Duncan Firth, Chef de Cuisine, Barona Valley Ranch Resort & Casino
Jason Frazzini, Executive Chef and Director of Banquets, Embassy Suites Denver-Aurora
Peter Gebauer, Executive Chef, Potawatomi Bingo Casino
Chase LeBlanc, Founder and CEO, Leadagers LLC Hospitality Consultancy
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
Keith Schroeder, Executive Chef, Westin Atlanta Perimeter North
Ron Wichowski, Assistant General Manager, Renaissance Tulsa Hotel & Convention Center
 

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