January 27, 1990 • Page Image 87
…BEGINNINGS Continued from Page 22 dynamic, creative staff working together achieves all this. EMBASSY SUITES Mark Forman Mark Forman likes to recommend passing hors d'oeuvres during the cocktail hour. "People have easy access to the food, when it's being passed, and we are able to serve more food this way," Forman says. "And it is more economical for the hosts." Wine is passed and an open bar is chosen often. "I tend to work with the clien...…

















































