AccessMyLibrary provides FREE access to over 30 million articles from top publications available through your library.
Create a link to this page
Copy and paste this link tag into your Web page or blog:
Kathleen Seelye, FFCSI: president of Foodservice Design Ricca-Newmark Design: Centennial, Colo.(Consultant All-Stars)
Kathleen Seelye, a partner in Ricca-Newmark Design and president of Foodservice Design for the Centennial, Colo.-based firm, has the distinction and the honor of being the first woman to become president of a major consulting firm, the first woman to be selected as an FE&S "Young Lion," the first woman to serve as president of FCSI and the first woman to be elected to the society's Council of Fellows. Seelye, who was born in Washington, D.C., in 1953, credited her father, a career military officer who retired as a colonel, with re-enforcing the importance of leadership and a desire for achievement in herself and her five siblings, and also her mother for instilling …
- Making the grade: an old college-campus eatery in downtown Dayton, Ohio is...
- Magazine article from: Nation's Restaurant News March 18, 2002 700+ words
...into two service points soon after it opened. What's the secret to successful campus foodservice design? Notes Ricca Associates President Kathleen Seelye, FFCSI: "In the case of Sinclair Community College, there's no campus 'living...
- Green Foodservice: Efficient Equipment Selection & Design.
- Magazine article from: Foodservice Equipment & Supplies December 1, 2006 700+ words
Kathleen Seelye, FFCSI Partner and President of Foodservice Design Ricca Newmark Design New York City kseelye...Newmark Design, we define green or sustainable foodservice design as, "meeting the production and service needs...
- The interactive kitchen: Efficient, eye-catching equipment moves stylish...
- Magazine article from: Restaurants & Institutions Matsumoto, Janice April 1, 2002 700+ words
...carte service while maintaining customer perceptions of 100% freshly prepared," says Kathleen Seelye, principal of an Englewood, Cob., foodservice design and consulting firm. "Guests watch foods being sauteed in woks or on the grill...
- ROBERT PURCELL MARKETPLACE EATERY AT CORNELL UNIVERSITY.(Brief Article)
- Magazine article from: Food Management November 1, 1999 700+ words
...chef; Peg Rodger, associate director (now departed); Kathleen Seelye, Thomas Ricca & Associates. Environment Residential...was eliminated wherever possible. Cost $4.5 million Foodservice Design Consultant Thomas Ricca & Associates Architect Quinlivan...
- Energy savings are green in more ways than one: some energy saving equipment...
- Magazine article from: Food Management Seelye, Kathleen August 1, 2006 700+ words
...part series on 'green' foodservice design and operations focuses on...materials now available for foodservice design projects. These include rubber...industry and the planet will be. Kathleen Seelye, FFCSI, is President of...
- Organized chaos.(principles of professional consulting)
- Magazine article from: Foodservice Equipment & Supplies Whitman, David C. August 1, 2003 700+ words
I like to describe my theory of foodservice design as "organized chaos," through which we create spaces...electronic veil. EATertainment! My good friend and partner, Kathleen Seelye, claims to have invented this term, which I think is...
Source: HighBeam Research, Kathleen Seelye, FFCSI: president of Foodservice Design Ricca-Newmark...
Other Gale sites: Encyclopedia.com | HighBeam Research | Acquire Content | Books & Authors | Goliath | MovieRetriever | Smart QandA
The AccessMyLibrary advertising network includes:
