Ms. Apke

Marie Apke

Chief Operating Officer

Bensinger, DuPont & Associates

Marie Apke is Chief Operating Officer of Bensinger, DuPont & Associates (BDA), a leading EAP that promotes healthy outcomes for the workplace, employees, individuals and their families.

Ms. Apke is a NAADAC Certified Substance Abuse Professional (SAP), Licensed Clinical Professional Counselor (LCPC), a Certified Employee Assistance Program Professional (CEAP), an International Certified Compulsive Gambling Counselor (ICCGC), a Certified Compulsive Gambling Counselor (CCGC), and a Certified Problem and Compulsive Gambling Counselor (PCGC) with extensive training in the diagnosis, referral and treatment of addictive illness, including those of alcohol/drugs and problem and compulsive gambling. She has extensive experience in establishing and implementing EAP policies and programs.

Ms. Apke has developed a network of both Associate and provider staff on a nationwide basis and is responsible for monitoring and evaluating the quality of care for assessment, referral and treatment. She believes the possibility of change and the potential that EAP has in influencing change.

BDA is one of the ten largest EAPs in the nation, serving approximately 10 million lives. The firmís diverse offerings, flexibility, and case management approach ensure an individualized experience for its customers. To view Stressed at Work: What We Can Learn From EAP Utilization please visit: http://www.bensingerdupont.com/images/contentfiles/BDA_White_Paper_2013.pdf.

Ms. Apke can be contacted at 312-726-8620 or marie.apke@bensingerdupont.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. Todayís 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.