White Lodging, Food & Beverage University

1. White Lodging, Food & Beverage University Creation, Consistency, Execution Vision: The Test Kitchen will serve as an incubation of creative and profitable dishes that will be executed consistently throughout our properties. White Lodging F&B curriculum will be further developed and taught to discipline leaders and RVPs.

2. Renditions

3. Diagram

4. Test Kitchen goals Operational guidelines: • R&D relating to the WL established restaurant Concepts inclusive of Catering, IRD and lounge menus and drinks • Food specification “cuttings” and menu cost /quality improvements • Training ground for F&B discipline leaders, RVPs, GM’s • Incubation ground for f&b festivals, promotional menus • Team related exercises to increase internal brand loyalty • Experiential food execution for visitors • Flight school F&B Component • Cocktails creation, Wine pairing and mixology seminars with the collaboration of our partners

5. Culinary CurriculumAudience [Chefs, RDO’s, RVPs] • White Lodging curriculum • Sanitation • Menu Management • Concept plate development • Buffet Standards • F&W Festivals and Seasonal menus • Skill training [knives-cooking techniques] • Cooking demos from our partners

6. …for FOH trainingAudience [Directors of F&B, Restaurant Leaders, RVPs, RDOs] • White Lodging Way Curriculum • F&B Initiatives-programs • Floor Orchestration Restaurant Managers • Up-selling techniques • Avero data mining • “B” Seminars • Cocktail development

7. Prelim schedule

8. Inter departmental Space release policy • Space for the meeting room is secured via Outlook no less than 30 days in advance • Each department is responsible for AV needs • For functions requiring food and beverage, cost is discussed with Corporate Chef and VP of F&B prior to requesting permission from the discipline’s COO • Once function is approved, the space [ kitchen or meeting room or both] is booked via Outlook/Mary Jo

9. Food and Beverage request process Request approval: CEO , Dave Sibley COO, Keith Daub SVP of HR, Harold Morgan COO Brian Hayes President/CEO Development, Deno Yiankes V.C./COO/CFO, Larry Burnell

10. Process for Test Kitchen and Meeting room Meeting Room only request Kitchen f&b request for special departmental occasions Kitchen [and mtg room if needed] is approved by Holly Jones/Corporate Chef/ or VP of F&B Meeting Room can be secured through Holly Jones via Outlook Any meals, coffee or similar breaks is the responsibility of the planner Submitted for Division Head approval, 30 days prior to the event [see list of approvers] All AV related requests is the responsibility of the planner Private Parties menu is selected. Cleaning the room after each meeting function is the responsibility of the department using it Department is billed for menu, labor and PTEB Function that does not get cancelled 2 weeks in advance is billed to the generating department in full

12. Marriott