Hello. I am Brita Moosmann, and I welcome you to the Vesta Consulting website.

I hope you f ind the information interesting.

Please feel free to call me at any time if you have any questions

( 604-723-6904)

or

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Education

Oct 2005 to July 2008

MBA - Edinburgh Business School, Heriot-Watt University

Oct 1994 to Feb 1997 Vancouver Community College

Provincial Instructors Diploma - A program of the Ministry of Skills, Training & Labour

August 1993 Cornell University Summer Course

Environmental Planning for the hotel industry

1993 Canadian Restaurant and Food Services Association

Advanced Certified Foodservice Manager ( CFMA ) Designation

1985 to 1987 University of Toronto, University College

Double Major in Computer Science and Economics

1981 Hotel Management School, Heidelberg, Germany

Maître d'hôtel Diploma

1979 to 1981 Hotel Management School, Heidelberg, Germany

Hotel and Restaurant Management Diploma

1978 to 1979 Language and Interpreter School, Heidelberg, Germany

Foreign language trade and economy correspondent diploma

1976 to 1978 Chamber of Industry and Commerce, Esslingen, Germany

Apprenticeship certificate for the Hotel Industry trade

Work Experience

Vesta Consulting Inc.

January 1998 to present:

Operating a Management and Training Consulting Firm for the hospitality industry under the name of Vesta Consuting Inc. Specializing in Food and Beverage Yield Management. Developed a unique F&B Yield Management System and Tool Kit which is adaptable to any food and beverage outlet operator as well as for F&B departments within the hotel industry.

Under contract by Coast Hotels & Resorts as Project Manager for Food and Beverage Operations of their 6 corporately owned hotels from 1999 to 2003. Also leading the development team of Chefs and Nutritionist for the Coast Alert Program that was officially introduced in April 2002.

Under Contract by O'Neill Hotels & Resorts (Canadian Hotel Income Properties) from January 1998 to April 1999 in the capacity of Corporate Director of Food and Beverage Operations, overseeing the F&B departments of 36 hotels across Canada.

Moosmann Hospitality Consulting

January 1994 to December 1997:

Operating a consulting business for food service solutions and environmentally sustainable systems for the hospitality industry. Under contract by Coast Hotels & Resorts for a complete operational review of all managed and owned properties since April 1994. In addition to operational aspects, responsible for the occupational certification program for Coast Hotels & Resorts, including delivery of the CTHRC Train-the-Trainer program to supervisory staff.

Ramada International Hotels & Resorts

January 1991 to December 1993: Exec. Assistant Manager, Food and Beverage, Ramada Renaissance Hôtel du Parc.

Assigned to plan, construct, and open the "Centre de conférence de Montréal" as an addition to the existing banquet facilities of this 455 room full service hotel in the heart of new Montréal. Responsibilities include the day to day operation of the food and beverage department, implementation of extensive cost reduction and containment programs and departmental responsibility of the catering department with 38 conference rooms. Chairing the environmental protection committee of the hotel and implementation of waste reduction, recycling, and hydro energy saving programmes.

March 1990 to January 1991: Executive Assistant Manager, Food and Beverage, Ramada Renaissance on Bloor

Recruited to plan and coordinate the complete renovation program of all food and beverage outlets of this 255 room deluxe hotel in Toronto. Responsibilities include the full operation of the food and beverage department as well as the introduction and expansion of an environmental protection program that led to receiving the RIHR Chairman's Award for Environmental Hotel of the Year, 1990.

Canadian Pacific Hotels & Resorts

September 1989 to March 1990: Food and Beverage Director, Chateau Whistler Resort

Recruited to manage all food and beverage aspects during the pre-opening and opening of this 350 room luxury resort hotel in Whistler, British Columbia. Specific emphasis on the development and application of training programs and manuals, introduction of standards and norms, theming of specialty restaurants, and product merchandising.

Kanata Hotels Limited

June 1988 to September 1989: Executive Assistant Manager, Hôtel La Citadelle

Complete operational responsibility for the food and beverage department of this 180 room deluxe hotel in Montréal, Québec. Successfully introduced a fax-a-lunch outside catering service and comprehensive productivity improvement programmes.

May 1987 to June 1988: Food and Beverage Director, The Essex Park Hotel

Full functional responsibility of the food and beverage department of this 115 room full service hotel in Toronto with a specialty themed restaurant and piano bar, room service, and conference facilities.

October 1985 to May 1987: Maître d'hôtel, The Brownstone Hotel

Supervision of the restaurant, bar, and banquet facilities of this 155 room hotel located in the heart of Toronto. This position was held accompanying studies at University of Toronto.

Mövenpick Restaurants of Switzerland

May 1985 to October 1985: Catering Director, Mövenpick Restaurants York Street

Full functional responsibility for the solicitation, planning, organization, and expansion of the high-profile outside catering service which specialized on events such as the catering for Queen Elizabeth II, the Honourable Brian Mulroney and his 2600 guests at Roy Thompson Hall in Toronto and Cadillac Fairview Shopping Mall openings in London, Ontario and in Toronto. Developed the introduction program of Mövenpick Premium Ice cream to the local retail market.

October 1982 to May 1985: Restaurant Manager, Mövenpick Restaurants York Street

Direction and planning of the food and beverage operation of the 350 seat Belle Terrasse Restaurant in the business district of Toronto. Additionally, responsible for the successful introduction of an outside catering service which led to being appointed official caterer for Roy Thompson Hall with functions of up to 2600 guests.

September 1981 to September 1982: Chef de service, Mövenpick Restaurant, Geneva

Supervision of service and quality standards in the Mövenpick Cendrier in Geneva, Switzerland during a one year training period to obtain fluency in the French language.

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