Mr. Roman

Anthony C. Roman

CEO

Roman & Associates

Anthony C. Roman is CEO of Roman and Associates, a global insurance and corporate investigation, risk management, and security consulting firm. He is a frequent contributor to CNN, MSNBC, CNN International, Associated Press, New York Times, Crain’s New York Business, and New York Newsday. He is the software designer of WEB TRAC, a claims, legal, risk management and security intelligent software program. You can follow him @RomanSearch.com, Twitter and Facebook. He may be reached at aroman@romansearch.com.

Mr. Roman has performed investigations throughout the United States, Europe, the Caribbean, South America and Chile. He has 35 years investigating criminal, corporate, insurance fraud and technical cases. The Roman & Associates management team is comprised of attorney investigators, former United States Justice Department special agents and former investigative journalists.

Early in his career Mr. Roman was a member of the executive protection team for Harry and Leona Helmsley. His responsibilities for the Helmsley-Spear Corporation also included securing residential and corporate facilities, investigating major boutique hotel and corporate thefts, and internal malfeasance.

Mr. Roman has worked for the insurance industry specializing in technical investigation which includes such areas as medical malpractice, environmental pollution and construction defects.

He has also conducted major studies of metropolitan hospitals medical/surgical policies and procedures, uncovering and correcting deficiencies, which were likely to lead to medical/surgical incidents resulting in malpractice litigation.

Mr. Roman has specialized in investigating multimillion dollar commercial burglaries including major art thefts, high value warehouse inventory burglaries and corporate internal malfeasance. He works to design policy and procedures for companies in the Fortune 500 group to deter organized crime infiltration of executive level positions. Other services that his company provides include high level security system audits, liability risk management, premise anti-theft measures and devising tractor trailer anti-hijacking procedures.

In addition, he is a qualified commercial corporate pilot and flight instructor.

Mr. Roman is a prolific inventor and is in the process of patenting five inventions including a software driven life-saving device and an anti-kidnapping device.

He has been an Adjunct Instructor at the State University of NY Aerospace Department and is a former Human Rights Commissioner.

Mr. Roman can be contacted at aroman@romansearch.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.