Ms. Patawaran

Deanna Jean Patawaran

Sales Manager

SpringHill Suites by Marriott Toronto Vaughan

Deanna Jean Patawaran, Group Sales Manager at SpringHill Suites by Marriott Toronto Vaughan, completed her Wedding Planner Certificate for Marriott and eventually moved to handling Corporate, Association and SMERF (Sports, Military, Education, Religion , Fraternity) markets/accounts.

After 9+ years with Marriott, Ms. Patawaran decided it was time for a change and and moved as to a Senior Sales role with Four Points by Sheraton for four years. This was followed by other Sales and Marketing roles: with Schulich School of Business, Delta Toronto East Hotel and Suites, Holiday Inn Express and Days Inn Niagara Falls.

In addition to being full-time in Hospitality Sales, Ms. Patawaran is an active volunteer with different associations in a leadership role: IAAP (International Association of Administrative of Professionals), Scarborough Chapter, currently Chapter President, MPI (Meeting Professional International), Toronto Chapter, with the Special Events Committee, VCC (Vaughan Chamber of Commerce), Secretary with the Women to Women Committee, and the FCAV (Filipino-Canadian Association of Vaughan), Director.

Ms. Patawaran currently resides in Mount Albert with her husband Danilo, two daughters, Dorothy Dee and Danika and their Bijon-Poodle Tiger.

Ms. Patawaran can be contacted at 905-695-9305 or dpatawaran@springhillsuitesvaughan.com

Coming Up In The August Online Hotel Business Review




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Feature Focus
Food & Beverage: Multiplicity and Diversity are Key
The challenge for hotel food and beverage operations is to serve the personal tastes and needs of an increasingly diverse population and, at the same time, to keep up with ever-evolving industry trends. In order to accomplish this, restaurateurs and hoteliers have to flex their creative muscles and pull out all the stops to satisfy their various audiences. One way to achieve this is to utilize existing food spaces in multiple ways at different times of the day. Lunch can be casual and fast, while dinnertime can be more formal and slower paced. The same restaurant can offer counter service by day but provide table service by night, with a completely different menu and atmosphere. Changes in music, lighting, uniforms and tabletop design contribute to its transformation. This multi- purpose approach seeks to meet the dining needs of guests as they change throughout the day. Today’s restaurants also have to go to great lengths to fulfill all the diverse dietary preferences of their guests. The popularity of plant-based, paleo, vegan, and gluten and allergen-free diets means that traditional menus must evolve from protein-heavy, carb-loaded offerings to those featuring more vegetables and legumes. Chefs are doing creative things with vegetables, such as experimenting with global cuisines or incorporating new vegetable hybrids into their dishes. Another trend is an emphasis on bold and creative flavors. From chili oil to sriracha to spicy maple syrup, entrees, desserts and beverages are all being enhanced with spice and heat. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.