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| Title | Marriott-Hot Shoppes, Inc., 1965 Annual Report |
| Creator (LCNAF) |
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| Publisher | Marriott International, Inc.; Marriott Hot Shoppes |
| Date | 1965 |
| Description | Marriott-Hot Shoppes, Inc. Annual Report for the fiscal year ending on July 25, 1965. |
| Subject.Topical (LCSH) |
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| Subject.Name (LCNAF) |
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| Genre (AAT) |
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| Language | English |
| Type (DCMI) |
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| Original Item Location | Marriott Hotels Collection |
| Digital Collection | Annual Reports from the Hospitality Industry Archives |
| Digital Collection URL | http://digital.lib.uh.edu/collection/hiltonar |
| Repository | Hospitality Industry Archives, Conrad N. Hilton College of Hotel and Restaurant Management, University of Houston |
| Repository URL | http://www.uh.edu/hilton-college/About/hospitality-industry-archives |
| Use and Reproduction | No Copyright - United States |
| File Name | index.cpd |
| Title | Image 10 |
| Format (IMT) |
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| File Name | hiltonar_201609_036_010.jpg |
| Transcript | Typical of the many full line vending locations operated by the company. FOOD SERVICE MANAGEMENT The Food Service Management Division was established to provide custom-tailored quality food services to hospitals, nursing homes, schools, colleges, business offices, and industrial plants. Although Marriott-Hot Shoppes has served a select group of such food service clients for nearly three decades, the formation of the Food Service Management Division as a separate operating entity, is recognition of the Company's intention to seek major stature in this large expanding market. In the hospital food service field, our clients range in size from the 800-bed Washington Hospital Center to the 100-bed Jefferson Memorial Hospital. Our skilled dietitians and food service managers work side-by-side to meet the individual requirements of each client for the best in food service and food quality, at a minimum operating cost. During the past year, we have added the400-bed Georgetown University Hospital; 100-bed Jefferson Memorial Hospital of Alexandria, Virginia, and the new 400-bed G. Michael Hostage, Divisional Vice President, on left, discussing hospital menus at the master recipe file. Morris Cafritz Hospital ington. of Southeast Wash- Whether it's a hearty, full course dinner, or a light, calorie-minding lunch, there is a growing demand in American business for increased quality and operating efficiency in the company cafeteria. A steadily rising standard of living has created an increasing quality-awareness in the American worker, and this new awareness is nowhere more immediately felt than in the demand for "dining out" quality in the employee food facility. As a-result of steadily tightening profit margins, business leaders are insisting that the employee food service pay some or all of its own cost. In order to do this, they are turning increasingly to professional caterers for assistance. The Food Service Management Division offers, to a variety of business and governmental clients, the food service standards and the profit-making skills of a uniquely successful commercial restaurant operator, designed to meet the demands of each individual food service situation. Executive Dining Room in large industrial plant. Cafeteria line at G.E. Plant—Johnson City, N.Y. |