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Industry Session: The Effect of Technology on Food Preparation and Service
Friday, February 17, 2023, 2:45 PM - 3:45 PM


Mr. Lucio Arancibia, C.E.C. /A.A.C./ M.C.F.E / H.O.F.

Entrepreneur & Executive Chef


Mr. Mark Sandoval

Executive Chef


Angelo A. Camillo, Ph.D. (Moderator)

Assistant Professor

Technological evolution continues to change how food service establishments operate. Hence, food and beverage operators constantly adapt to new technologies. Within the microenvironment, managers strive to integrate technological innovations into their operations, based on the 4IR “Fourth Industrial Revolution,” including M2M “Machine to Machine” communication), IoT “Internet of Things,” and Robotic Applications.”  Subset platforms include integrated systems like online food and beverage ordering with purveyors, table reservation through “Open Table,” menu and wine/ beverage list engineering, real-time inventory using QSR and RFID technologies, hence “M2M, on-demand flash cost and labor productivity reports, and pro-forma profit and loss statements. 

Mr. Lucio Arancibia, C.E.C. /A.A.C./ M.C.F.E / H.O.F.

Lucio has over 40 years experience in the hospitality industry in all facets of food and beverage operations and has held senior positions with Mandalay Resort Group, Bally’s Grand Resort, The Hermitage Hotel, Motor City Casino, the New York Hilton and Starwood (Sheraton). He was the bedrock of the food and beverage team, his grace and humility touch extended beyond the kitchens and restaurants. His work ethic, sense of responsibility and professionalism were matched by an inimitable wit, charm, and good humor. Lucio’s career focus and vast knowledge in key areas such as; operation analysis, performance evaluations, training, staff development, business acumen, policies & procedures implementation, training programs including, efficiencies on food safety rules, cost control, labor requirement, covering the culinary, beverage & front of the house departments. His contributions to the community have been recognized, as he was named Las Vegas 1995 Executive Chef of the Year. Lucio Arancibia CEC ACC MCFE, HOF, focused on entrepreneurship and innovation, Lucio was the brainchild behind INFOODSYS® creation, development, and execution of a simple interface design App. He is convinced that simplicity will improved the life of hard working Chefs of all walk of life. His always inspired and guided by the same obsessive drive and belief, that everything should be simple. 

Mr. Mark Sandoval

Mark Sandoval is an instructor at the University of Nevada Las Vegas, in the Harrah College of Hospitality.  He has more than 25 years of industry experience.  Mark has worked in restaurants his entire career, including Joel Robuchon at the Mansion, Postrio Las Vegas, and Moose’s San Francisco.  Sandoval received his Associate’s Degree from the California Culinary Academy in San Francisco and his Bachelor’s Degree from the University of Colorado, Boulder.  His transition from industry to classroom came nearly a decade ago and highlights his desire to help shape the next leaders of the hospitality industry. 

Angelo A. Camillo, PhD (Moderator)
Angelo A. Camillo, PhD, teaches courses in Management Strategy and Policy, Hospitality and Event Management, International Business, Leadership, Wine Business Production, Operation, and Distribution, and leads the Wine Concentration Summer Study Abroad Program in Italy. He has over thirty-five years of international hospitality industry management experience and has worked and lived in ten countries and traveled to forty-seven countries on four continents. He holds an undergraduate degree from Heidelberg Hotel Management School Germany, an MBA from San Francisco State University, a PhD from Oklahoma State University, and Management Development Certificates from Cornell University and Harvard University. He is also a Certified Executive Chef, a Certified Culinary Educator, and a Certified Food Service Executive.

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