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Silver Spring, MD (October 9, 2003) � In direct response to feedback
from franchisees of its Clarion and Quality brands, Choice Hotels International
(NYSE:CHH) has partnered with the prestigious New England Culinary Institute
(NECI) to develop a 3-day course on how to maximize profitability in hotel
food and beverage (F&B) operations.
The course, scheduled for November 18-20, will be held at NECI�s The Inn at Essex in Essex, VT. Designed for general managers, F&B managers, chefs and other personnel with F&B operations responsibility, the course will cover such topics as menu development and analysis, marketing, brand development and ways to maximize synergies between foodservice establishments and the hotels in which they operate. �F&B is a critical component of the business mix for our Clarion and Quality franchisees,� said Tom Mirgon, senior vice president, administration for Choice Hotels. �Many of our franchisees, while expert in all aspects of hotel operations, are less experienced in the foodservice arena. And because they rely on Choice Hotels� extensive training for their hotel operations, they asked us to develop a program that helps them become more profitable in their restaurant operations as well.� In developing the program, Choice Hotels turned to NECI, one of the
nation�s premier educational institutions for foodservice professionals.
�NECI has customized a program for Clarion and Quality franchisees that
addresses the specific needs of hotel F&B operations,� said Mirgon.
�They�re among the best in the nation, and we�re delighted to partner with
them on behalf of our franchisees.�
Choice Hotels International is one of the world�s largest lodging franchisors, marketing more than 5,000 hotels open or under development in 48 countries and territories under the Comfort Inn, Comfort Suites, Quality, Sleep Inn, Clarion, MainStay Suites, Econo Lodge, and Rodeway Inn brand names.
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Contact:
Choice Hotels/NECI Program
Anne Papa Curtis
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Also See: | The Changing Role of Hotel Food and Beverage / Robert Mandelbaum / PKF / January 2001 |
Increasing Food and Beverage Revenues in Hotels / Kirby D. Payne, CHA |