Mr. Bobb

Steve Bobb

Executive Officer

Oregon Surveillance Network

Steve Bobb has been in Indian Gaming since 1995 his sixteen year career has been with the Security and Surveillance Departments. He has experience in starting up operations as well as very large additions and remodels. Over the years Mr. Bobb has capitalizes on many training opportunities which has prepared him to deal with the difficult challenges that face the gaming industry today.

Mr. Bobb is also the current Executive Office of the Oregon Surveillance Network. This network of Security and Surveillance professionals is made up of approximately 650 subscribers around the world.

Mr. Bobb has been Director of Surveillance for Spirit Mountain Casino in Grand Ronde, Oregon since 2004. He is a member of the Confederated Tribes of Grand Ronde, which owns and operates Spirit Mountain Gaming, Inc.; the state’s largest casino with 1,800 slot machines, multiple table games, a 254-room lodge, four restaurants, an event center and nightclub. Mr. Bobb oversees a staff of 21 employees in a state-of-the-art 6,000-square foot surveillance center that he designed and supervises and has been a model facility for other casinos to emulate. In addition to his current position, Mr. Bobb is a highly-respected consultant and authority within the security industry and has spoken at regional seminars, conferences and luncheons; in addition to contributing several articles on casino and hotel surveillance techniques.

Mr. Bobb can be contacted at 503-879-3700 or steve.bobb@spiritmtn.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.