Arranging a stay in a French chateau

Arranging a stay in a French chateau

beverage, Hilton Hotels Corp. Affiliations: National RestaurantBecause of that, Kleiser notes, "Food and beverage people today are hot commodities in the job market."Relais et Chateaux: the best of regional cuisine and lodgingHilton Hotels Corp., New York. 1961-1963: U.S. Army service. 1964-67: Executive chef, Statler Hilton,Nevertheless, the continuing value of the Hilton name has attracted a number of suitors to the company. Chairman Barron Hilton, after first rebuffing, then entertaining, offers, these days is saying he plans to hold onto the company as its largest stockholder.But for all the creative efforts at Hilton, Kleiser remains the businessman. "Nothing happens," he intones, "until you've sold something." As a result, Kleiser is vitally active in dealing with convention groups.But most of all, Kleiser says, "it's the friendliness, making people feel welcome.""There is no typical Hilton Hotel," he continues. At the Las Vegas Hilton, for example, guests have a choice of French, Italian or Japanese food plus an on-site delicatessen and a poolside hot-dog stand.Though chef by training, Kleiser's front-office savvy opens doors for HiltonRegions, in charge of 18 hotels, HiltonAmerica, Hyde Park, N.Y.; International"It's been a very pleasant surprise," said Coyle of the impact on decorative bulb sales.Peter Kleiser"Fifty percent of our business is in banquets. And people expect the same things as they do in restaurants," Kleiser says, in mild display of exasperation. "The food can no longer be planned and mass produced. Today people want banquets a la carte. This causes overproduction. It requires more skill. The chefs and catering people have to know more about food than when selling steaks and prime ribs."Hotels Corp. 1986: Senior vice president of food andIllustrated catalogs help you choose yourstopping places. When you decide, you can reserve with the organization that provided the catalog or ask your travel agent to handle the reservations. Or, in most cases, you can book the rooms directly with the chateaus.Photo: Near Avignon in Provence,Le Vieux Castillon's swimming pool and terrace rest on Roman ramparts. Massive wall remains from 15th century; the rest of it was destroyed during 17th-century rligious wars with Huguenots. Hotel is part of Relais et Chateaux chain

Photo: Near Avignon in Provence,Le Vieux Castillon's swimming pool and terrace rest on Roman ramparts. Massive wall remains from 15th century; the rest of it was destroyed during 17th-century rligious wars with Huguenots. Hotel is part of Relais et Chateaux chain