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Mary Tabacchi

Professor Emerita, Cornell University's School of Hotel Administration

Mary TabacchiMary Tabacchi, PhD, RD is a Professor Emerita, at Cornell University, School of Hotel Administration and Johnson School of Management. She was a long term employee teaching in Cornell's Division of Nutritional Sciences in 1972 and as a research associate in Post- Harvest studies in Plant Science until 1978. Dr. Tabacchi entered academic spa work in the early 1980s, working with Deborah Szekely at the Golden Door & Rancho La Puerta and Jerry Cohen and Mel Zuckerman with Canyon Ranch as well as with Sheila Cluff at the Oaks at Ojai. At Cornell University she helped found the Cornell Institute of Healthy Futures. She is a Founder and member of Board of Advisors for Global Wellness Summit, Founder and Member of the Board of New York Spa Alliance, Founder and former Board Member of ISPA, Member of the Board of Green Spa Network and Advisor to the Ronald McDonald House in NYC.

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Nutrition for the General Manager, F&B Director and the Chef

Nutrition and Diet are complicated subjects. First, we will speak of well-known research for Hoteliers. While it is important to appeal to restaurant clients, hotel guests and dining room patrons, it is crucial that the food and beverages are tasty as well as nutritious.
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