Shopping mall operators must take into account consumers' food-service preferences as malls are redeveloped in the current economic landscape. A new study from the Cornell Center for Hospitality Research connects customer demographics to consumers' preferences for the arrangement and types of food outlets at shopping malls.
SO exclusive is this restaurant on an industrial stretch of Queens Boulevard in Long Island City that it isn’t open to the public and it doesn’t even have a name. But: linens? Check. Floral centerpieces? Check. Sleek gold-ish décor? Check. Daily printed menu? Why certainly: a recent luncheon offered white bean soup with Parmesan crisps and grilled salmon with ratatouille sauced in Provençale herb emulsion. This restaurant’s existence goes to the heart of an issue that could dominate New York’s first major restaurant labor donnybrook in years: the capability of the staff at Tavern on the Green, members of New York Hotel Trades Council.
Hilton Worldwide’s focused-service Hilton Garden Inn and Homewood Suites brands have redone their menus recently to better serve guests while also saving on costs. aAccording to Mark Nogal, Hilton Garden Inn vice president of brand performance and sales support, “We have engineered three different menu options for our hotel operations, meaning that we have worked with the main food purveyors to look at products that are regularly stocked with a long shelf-life to create meals that are nutritious as well as cost effective for hotels to offer.”
The American Hotel & Lodging Educational Institute (EI) has revised its Certified Food & Beverage Executive (CFBE) professional certification program to better reflect current food and beverage trends and standards. EI added new content areas and competencies to all six CFBE knowledge domains based on input from more than 60 industry subject matter experts and the EI Certification Commission. The domain areas covered in the program are: managing food operations, managing beverage operations, marketing and sales management, financial management, leadership, and human resources management.
To promote community supported agriculture and the best practices of the slow food movement, the Central New York chapter of the Cornell Hotel Society and alumni from the Culinary Institute of America will gather for "Reap the Harvest: Celebrating the Slow Food Movement." The event, which will be held September 26 and 27 at the Beaver Hollow Conference Center in Java Center, New York, is hosted by Kathy Snyder Egan Hotel '83, CIA '85, executive vice president of sales at Beaver Hollow Conference Center and CSA owner and operator.
Michael Harney ’77 will share the highs, lows, rewards, and risks of being a tea entrepreneur during the Conversations with Entrepreneurs series presented by the Leland C. and Mary M. Pillsbury Institute for Hospitality Entrepreneurship at the Cornell University School of Hotel Administration. Harney’s presentation will be Tuesday, September 15, from 4:15-5:30 p.m. in 198 Statler Hall. He will dine with selected students after the event and meet with students, staff, and faculty the following day.