The director is responsible for the successful execution of management contracts for food and beverage accounts. In such case, an area or regional director assumes broader responsibility for the overall management account and the director of food and beverage operations works with him or her in a support capacity. Over 50 percent of the menu is prepared to order. As experienced hotel managers, we do this well. The national account representative also serves as our point person for organizing a beverage vending plan with the local bottler that best fits client and student needs.
Catering is often the key to enhancing food and beverage sales.
Our management team has the necessary skills and training to support the program's success.