From the man who oversees food at about 2,900 properties

09/17/2007 | Nation's Restaurant News (free registration)

Marriott menus, unlike many chain restaurants and hotels, change and vary by region to give diners a taste of local flavors. Brad Nelson, vice president of culinary and corporate chef for Marriott International Inc., says quality and localized menus are important for hotel dining and high-quality ingredients are the current trend, along with Asian and Mediterranean tastes.

View Full Article in:

Nation's Restaurant News (free registration)

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Adjunct Instructor - Ancient Foods in the Modern World
The Culinary Institute of America
San Antonio, TX
Adjunct Instructor - Menu Development
The Culinary Institute of America
San Antonio, TX
Staff Assistant, Executive Sous Chef
University of Massachusetts Amherst
Amherst, MA
Culinary Arts Chef Instructor
The Culinary Institute of America
Singapore
Management Training Program
HIllstone Restaurant Group
Multiple Locations, SL_Multiple Locations