WHITE PLAINS, NY, May 1, 2001... With over 350 exhibitors, keynote sessions, seminar programs, competitions and special features, the 22nd Las Vegas International Hotel & Restaurant Show, June 21-22, 2001 at the Las Vegas Convention Center, will offer more than ever to Show attendees.

�This year�s seminar program truly offers �something for everyone.� In addition to seeing the industry�s newest products, attendees are able to hear from top professionals on the issues and trends impacting the hospitality industry,� said Felix D. Rappaport.

Secrets to Success! 10:00 a.m. � 11:15 a.m., June 21 Moderated by: William P. Fisher, PhD, American Hotel & Lodging Association / Panelists include: Brad Brennan, Commander�s Palace; Charles Cody, Next Century Restaurants, Inc.(Aqua); and Tom Guinney, Gastronomy, Inc. (New Yorker) and Mark Miller, Coyote Café & Red Sage. TOP SECRET! Dazzling and daring � illustrious Restaurateurs tell, �Why I�m a Success.� Hear the compelling success stories and strategies from four of the nation�s top signature restaurateurs. 

E-Ubiquity: The Proliferation of E-Applications in Hotels 2:00 p.m.� 3:00 p.m., June 21 Moderated by: Pearl Brewer, PhD, University of Nevada Las Vegas (UNLV) / Panelists include: Patti Shock, UNLV; Steve Vollmer, The Venetian; and Frank Scharadin, Silverton Hotel Casino. Learn how to collaborate with customers, couriers and competitors to streamline e-supply chain logistics� inventory and transportation processes and increase bottom line savings. 

Attract and Keep Top Talent 2:00 p.m. � 3:00 p.m., June 21 Moderated by:
Cindy Kiser Murphey, MGM MIRAGE / Panelists include: Gary C. Moss, Verner, Liipfert, Bernhard, McPherson and Hand and Sandra Barnes, Copper Rise Consulting. The recruitment and selection process is similar to courtship! This presentation will share ideas on how to get the right information to and from the applicants through such practices as assessments and behavioral interviewing � as well as some thoughts on how to attract the right people to begin with. The panelists, including a delegate from the US Department of Labor, will share real experiences on creating work places where people want to belong � and are proud to tell others where they work! 

Customer Appeal: Restaurant Marketing, Entertainment & Themes 3:00 p.m. � 4:00 p.m., June 21 Moderated by: John Bowen, Ph.D., UNLV / Panelists include: Izzy Kharasch, Hospitality Works; Mary Wagstaff, Wagstaff Worldwide, Inc. and Bryan O�Shields, Bellagio. How can you catch your customer�s eye? How can you make your restaurant more appealing? Come learn about topics such as new marketing and public relations strategies, menu trends, and the latest entertainment and themes. 

CEO�s Tell It Like It Is 10:00 a.m. � 11:30 a.m., June 22 Moderated by: William P. Fisher, PhD, American Hotel & Lodging Association / Panelists include: James Evans, Best Western International; Tom Gallagher, Park Place Entertainment; Terrance Lanni, MGM MIRAGE; Dieter Huckestein, Hilton Hotels; and Glenn Schaeffer, Mandalay Resort Group. The panelists will discuss the state of the industry as it exists at mid-year 2001 and what the early predictions are for 2002. Significant topics to be discussed will be labor recruitment, technology, overbuilding & oversupply, training and marketing. The CEO�s will truly �Tell It Like It Is!� 

Merging Safety with Guest Services 11:00 a.m.� 12:00 p.m., June 22 Moderated by: Timothy Jones, MGM Grand Hotel & Casino / Panelists include: Fay Feeney, Safety Leadership; John Cheffer, Travelers Property and Casualty and Rob Bee, Walt Disney. Your safety program is an asset that you can use to enhance guest services. Although the federal regulation for OSHA has been rescinded, there may be other political and legislative responses to this action. What does this mean for the lodging and restaurant industries? Do you have compliance requirements that you need to meet now? The expert panel of Safety Professionals from the American Society of Safety Engineers will bring you up to date and give you a chart to the future. 

PRESS on the Hot Seat Forum 11:30 a.m. � 12:30 p.m., June 22 Moderated by: Tony Marshall, American Hotel & Lodging Association Educational Institute / Panelists include: Jeff Higley, Hotel Motel Management; Ed Watkins, Lodging Hospitality; Jerry Merkin; Hotel Business; Jeff Weinstein, Hotels and Phil Hayward, Lodging. Who will be taking notes? Everyone will be onstage! Hear from some of the industry�s leading publications. The editors will discuss issues that they see in the industry, and the obstacles they face. 

Should I Throw Out my Fax Machine? E-Procurement in Foodservice 11:00 a.m. � 12:00 p.m., June 22 Moderated by: Frank Nardozza, KPMG Consulting / Panelists include: Dick Moskal, PurchasePro; Mark Stolarczyk, MGM Grand and Andrew Hale Feinstein, Ph.D., UNLV. This panel will explore the revolutionary changes that e-commerce has brought to the foodservice industry and what to expect in the future. Hear winning strategies and first-hand perspectives on the cost savings that can be realized by implementing a collaborative logistics network. 

�Our competitions not only allow us to showcase the talent and success stories of the hospitality industry, but also bring an important element to the Show,� said Felix D. Rappaport, President and COO of New York - New York Hotel & Casino and Chairman of the 2001 LVIHRS. 

The Las Vegas Culinary Challenge, hosted by the Fraternity of Executive Chefs of Las Vegas, will pit top chefs to compete for ACF medals in a number of categories including chicken, beef and fish. The Culinary Challenge will also feature demonstrations on Cake Decoration and Decorative Centerpieces. Southwest Gas Corporation is once again sponsoring the Las Vegas Culinary Challenge with additional support provided by Bakemark and Anderson Dairy. For the first time, the LVIH&RS will also have a Cold Food Salon Competition on display on June 21. 

The Hospitality Hero/Heroine Awards will honor hospitality employees who have demonstrated selfless acts of courage while on the job. Such acts encompass saving a life or lives, protecting a property from catastrophic loss or making a significant impact on the quality of life for citizens in the community. Award winners will be recognized during the International Hospitality Awards Luncheon on Friday, June 22, 12:30 p.m. � 2:00 p.m. 

The LVIH&RS Menu Competition will award restaurant menus based on design, creativity and merchandising power within seven categories: restaurant: average check less than $15; restaurant: average check $15-$35; restaurant: average check over $36; children�s menu; dessert/appetizer/drinks; wine; and room service. Finalists and award winners will be recognized at the Hospitality
Awards Breakfast on Thursday, June 21, 8:30 a.m. � 10:00 a.m. In addition, finalists� submitted menus will be showcased within an awards display on the LVIH&RS exhibit floor. 

The LVIH&RS Gelato Competition will recognize the best tasting gelato from a hotel, restaurant or gelato manufacturer. Submissions will be judged professionally based on color, weight/overrun, texture, balance of flavor, mouth reaction, aftertaste and melting characteristics. Gelato submissions will also be judged by LVIH&RS attendees, who will vote by taste. A combined score will determine the winners, who will be awarded at the conclusion of the Show. The Gelato Competition will take place on the exhibit floor. 

The LVIH&RS Website Competition will award a website from each of the following categories: large restaurant; small restaurant; large hotel; and small hotel. Websites will be judged on layout, accessibility, information, content and overall design. Winners will be recognized at the International Hospitality Awards Luncheon and showcased within the eBusiness Center, an area on the exhibit floor offering free internet access to Show attendees. 

The LVIH&RS Hospitality Competitions include four events: a bed-making competition; a buffer pad toss; a johnny mop toss; and a vacuum relay. The bed making competition will measure contestants� speed and neatness in making hotel beds; the buffer pad and johnny mop tosses will measure accuracy and teamwork; and in the vacuum relay, contestants will have to assemble a vacuum and clean a carpeted area of confetti. The Hospitality Competitions will take place on the exhibit floor on Thursday, June 21 at 2:00 p.m.