You've Reopened Your Dining Room;What Still Needs Refinement?
This workshop consists of a facilitated discussion in which participants exchange best practices regarding what strategies seem to be working best under COVID-19 conditions. The focus of the discussion will be upon how restaurants can return to pre-pandemic levels of profitablility. The facilitators of the workshop will inform the discussion by providing emerging research and industry best practices. SEATING IS LIMITED TO 12 PARTICIPANTS! The ZOOM link will be in your email reminder 48 hours prior to the virtual class-PLEASE WATCH FOR IT!! Please join Dr. Vincent Magnini, Ph.D. & Carol Simon, MBA, via ZOOM for this informative virtual session. Facilitator Bios Carol Simon, MBA is currently the Taskforce General Manager at the San Francisco Marriott Fisherman’s Wharf. This hotel typically generates over $2 million in food and beverage revenues per year. As the General Manager, Carol is tasked with leading her team in the implementation of all changes that should be made to food and beverage operations as a result of the COVID-19 pandemic. Therefore, Carol is up-to-date on the most recent adaptations to restaurants that are needed during and following the pandemic. Carol has worked in the hospitality sector for more than 35 years. She holds an MBA from Golden Gate University and a Bachelor’s Degree from Arizona State University. Vince Magnini, Ph.D. is a graduate of the U.S. Army Foodservice School and has worked at or consulted for a number of restaurants. He has taught college-level courses in menu planning / food production, service management, and catering management. His hospitality industry research has led him to be ranked among the most prolific hospitality researchers in the world. In addition to the U.S. Army Foodservice diploma, Vince holds a B.S. in hospitality and tourism management (Virginia Tech), an MBA (Wichita State University), and a Ph.D. in Marketing (Old Dominion University).
Fee: No Cost