Editorial Board   

Mr. Ferrone

Al Ferrone

Sr Director F&B Marketing, Hilton

Al Ferrone is a Graduate of the Culinary Institute of America (C.I.A.) with 27 years of food and beverage experience. Al is the Senior Director, F&B Marketing/Operations Hilton Hotels where he oversees the all marketing functions for food & beverage. Prior to Hilton Hotels, Al served as Senior Corporate Director of Food & Beverage for Promus Hotel Corporation, Doubletree Hotels and Red Lion Hotels. Past experience includes serving as Executive Chef and 20 years working for several large four and five-star hotels in New York City including the Wardorf-Astoria, The Place, Marriott Eastside/NYC, and the Marriott Marquis/NYC. He is also on the advisory boards of the Culinary Institute of America, Scottsdale Culinary Institute, Restaurant Marketing Magazine and Night Club and Bar.

Mr. Ferrone can be contacted at 901-374-6097 or Al_Ferrone@hilton.com

Coming up in April 2021...

Guest Service: Health and Safety First

Though expectations are that hotels will return to some semblance of normalcy in 2021, their highest priority must continue to be the health and safety of guests and employees. To that end, hotels are training their guest service personnel in enhanced cleaning routines, which include the following practices - bathrooms, elevator buttons, remote controls and other high-touch items, are disinfected and cleaned with a higher frequency; all tables, chairs and menus in restaurants are cleaned at a much higher frequency, and after each seating; floor markers in public areas to remind guests and team members to maintain physical distance; hand alcohol stations and disposable gloves in lobbies and restaurants; loose items such as pens, note pads and information material removed from rooms and meeting rooms; limiting the number of seats in restaurants and public areas; and revised food & beverage offerings. The April issue of the Hotel Business Review will review how guest service personnel are being trained to maintain health and safety protocols in their operations.