F&B

Food and Beverage

Anaheim Convention Center Chef Sets Tables for Thousands

Running the F&B operation for the largest convention center on the West Coast is the definition of a “big job,” but Bernard Foster, executive chef for the Anaheim Convention Center, doesn’t seem phased that he and his team serve an average of 1 million attendees annually.

7 Tips to Ensure Sustainable Group Dining Events

Hyatt Regency San Francisco Executive Chef Victor Litkewycz shares perspectives and trends in regard to the hospitality industry’s key role in environmental preservation, beginning with sustainable dining.