Contract Food Services
Breakfast is another good Marriott
meal—whether at an all-purpose
restaurant such as Allie's in our
new Des Moines hotel, or from
room or banquet service.
In recent years, Marriott has
upgraded the design features of
its standard guest room.
Projects scheduled to be completed in
1982 include new hotels at Albuquerque
(414), Boston/Long Wharf (400), Charleston, West Virginia (356), Dallas/Fort Worth
Airport (500) and Dallas/Quorum Center
(563), Dayton (300), Denver/City Center
(612), El Paso (300), Hartford/Farmington,
Connecticut (300), Nassau, New York (361),
Omaha (306), Raleigh, North Carolina (312)
and Washington, D.C./Crystal Gateway
(454). New inns will open in San Antonio
(300) and Worcester, Massachusetts (250).
International hotels are expected to open in
Athens (292), Cairo (1,255) and Panama
City, Panama (400). Expansion projects are
scheduled for Marco Island, Miami and
Orlando, Florida, and Santa Clara, California.
A complete list of Marriott Hotels appears
on page 23.
Marriott significantly improved its leadership position in the lodging industry during
1981, through its strong expansion program
and successful financial performance in a
difficult economic environment.
The quality of our hotel product, management and other systems, coupled with
our constantly broadening base of rooms,
make us very enthusiastic about the prospects for solid long-term growth in this, the
company's largest business.
The company provides a wide range of
food service capabilities to a diverse
group of clients through the Contract
Food Services Group, which operates more
than 350 units in the United States and 18
Marriott pioneered airline catering in the
1930s. Today, it supplies in-flight food service from 70 flight kitchens to more than 100
airlines in the U.S. and abroad. The company also serves travelers through a growing
number of airport terminal restaurants
as well as tollway restaurants.
Food service management capabilities for
business, health care and educational institutions are provided to more than 230
clients. Facilities managed by Marriott
include restaurants, cafeterias, conference
centers and other installations.
Marriott's leadership in this industry has
been sustained by basic operating strengths
that help it to continue growing even in hard
times, and position it for solid long-term
Performance in 1981
Results for Contract Food Services were
significantly improved in 1981, even with
the Professional Air Traffic Controllers
(PATCO) strike and continued soft air travel
due to economic conditions. Operating income increased 14%, while sales rose 13%.
The year's performance reflected inflation
and some unit expansion. Intensive marketing efforts built new business unit volume
that more than offset the impact of both
domestic airline schedule cutbacks and competition in certain international airline
catering markets. Continuing cost control
and productivity improvement programs
helped protect margins.
The group's consistent growth in recent
years has been achieved largely because of
several important strengths that also provide
a basis for future profit expectations. These
□ Reputation for outstanding quality.
Marriott has carefully built a reputation for
quality food service, facilities and management in this industry over many years. A