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 EDITOR   Michael Costa, 312-401-6161

MANAGING EDITOR   Thurston E. (Tad) Wilkes III

MANAGER OF PUBLISHING OPERATIONS
AND WEBSITE DEVELOPMENT   Angela Stucker
 

CIRCULATION DIRECTOR   Jackie Harden
PRODUCTION MANAGER   N. Alden Bullwinkle
ART DIRECTOR   Jen Bergren
PUBLISHING OPERATIONS ASSISTANT   Vivian Ortecho
PROMOTIONS MANAGERS   Kellie Burton, Bonny Menighan
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, Norm Faiola, Nancy Fox, Susan Bard Hall, David Henkes, Ruth Hill, Anne Dunlap-Kahren, Denny Lewis, Jenny Miller, Laura Powell, 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

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ATTN: N. Alden Bullwinkle.

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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

Michiel Bakker, Sr. Director of F&B, North America, Starwood Hotels & Resorts Worldwide
Kris Beck, Director, Brand Operations Support, Embassy Suites Hotels
Phil Beilke, Sr. Director Brand Management, Choice Hotels/Cambria Suites
Terry Bickhardt, President/COO, Waterford Hotel Group
Don Billings, President and CEO, Incentive Marketing Inc.
Elizabeth Blau, President, Blau & Associates
Pete Boyd, VP F&B, Venetian Resort Hotel Casino
Tom Brija, President, Spring U.S.A.
Brian Carney, Corporate F&B Director, Cooper Hotels
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, 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
Don Fisher, President/CEO, Fisher-Nickel Inc.
Frank Fraser, Catering Director, Mandalay Bay Hotel & Casino
Thomas Haas, VP of F&B, Noble House Hotels & Resorts
Keith Halfmann, Director of Project Management and F&B, Marcus Hotels & Resorts
Steve Hedberg, VP Operations, Carlson Hospitality International
Michael Heeb, VP, Paragon Gaming
David Henkes, VP, 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
Tobias Mattstedt, VP Development, MGM Grand
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
Eddie Palomino, Corporate Executive Chef, Dolce Hotels & Resorts
Stephen Rosenstock, Senior VP Brand Standards and F&B, 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
Mariano Stellner, Corporate Director of F&B, Fairmont Hotels & Resorts
Roger Taylor, VP F&B, Columbia Sussex Corporation
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.
Brian Yost, VP, Harrah's Entertainment
Doug Zeif, VP F&B, Hilton-Americas

NATIONAL HOTEL F&B COUNCIL

Fred Bohn, Director of Culinary Operations, Dover Downs Hotel & Casino
John Brand, Executive Chef, Omni La Mansion del Rio, Watermark Hotel and Spa
Gregory Carlson, Director F&B, Westin Chicago River North
Troy Clarke, F&B Director, The Pfister Hotel, Milwaukee
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
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
Casey Lavin, Director of F&B, The Sanctuary at Kiawah Island Golf Resort
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, Executive Chef, IBM Palisades, Dolce Hotels and Resorts
Mark Rottman, Director of Catering, InterContinental Chicago
Jerry Sadutto, Director of F&B, IMB 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
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
Kurt Bjorkman, Consultant, över5 Hospitality
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
Joseph LaFleur, Director of Restaurants, Harbor Beach Marriott Resort and Spa
Karl Prohaska, Executive Chef, Handlery Hotel and Resort
Geoffrey M. Sagrans, Asst. Director of Materials Management, the Breakers
 

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