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ORLANDO, FLA. -- Nation's Restaurant News will present the seventh annual International Foodservice Technology Exposition, or FS/TEC, Oct. 27-30 at the Gaylord Palms Resort & Convention Center here.

This year's event, which is themed "Get Connected," will feature several new additions, including general sessions, a revised track focusing on financial management, human resources and marketing strategies, and a back-of-the-house tour of the Gaylord Palms.

"Get Connected is an ideal theme for FS/TEC because that's what technology in foodservice is all about -- connecting you to guests, prospects, employees, restaurants, branch offices and suppliers as well as interconnecting your various systems," said Alan Gould, publisher of Nation's Restaurant News.

FS/TEC is managed and produced by NRN in conjunction with Robert N. Grimes of Gaithersburg, Md.-based technology concern Accuvia.

"This year's theme reminds us that FS/TEC is unmatched as a networking forum where attendees can connect with peers and share experiences at an event that is 100-percent dedicated to foodservice technology."

The back-of-the-house tour of the Gaylord Palms will be held Oct. 30 and is open to both operators and suppliers. It will offer a fascinating behind-the-scenes look at how technology helps maintain the 1,400-room hotel and convention center, which also boasts 400,000 square feet of meeting space, operating smoothly.

Another highlight of FS/TEC 2002 will be the exhibit hail, where more than 150 foodservice technology suppliers will showcase their products and services. Leading the way will be FS/TEC founding sponsors: IBM, Micros and Microsoft.

At the heart of FS/TEC are the general and breakout sessions. New to this year's lineup is a telecommunications executives panel, which will feature the leading telecom executives examining the future of telephony. Howard Jenkins, vice president of MIS for Red Robin International, will moderate the session.

A vice presidents' panel and an executives' panel will address the future of foodservice technology from the perspective of restaurant operators and suppliers. Robin Hanna, senior vice president and chief information officer of Schlotzsky's, will moderate "Loyalty Programs and the Evolution of the Gift Card," another of this year's new general sessions.

Breakout seminars will be offered on four tracks: financial management/human resources/marketing, technical, operations, and case studies. Key sessions on the financial/human resources/marketing track will include: "Challenges and Expectations of an Online Purchasing System," "HR Technology for Foodservice Operators -- Changing Demographics in the Foodservice Workplace," "Online Training -- How Far Has It Come?" and "Food and Beverage Cost Control and Financial Management Systems."

Technical track highlights will include: "Wireless Applications," "Let Systems Management and POS Give You the Competitive Edge," "21 Ways to Get Hacked," and "Best Practices of Restaurant Web sites."

Operational highlights will include: "Leveraging Technology to Enhance the Guest Experience," "Inventory Management for the Future," "Service Contracts -- What to Look For," and "IT Investment in a Volatile Economy."

On the case study side sessions will focus on: "Web-enabled Back Office and Wireless Technologies," "Handheld Devices -- Future Profits in the Palm of Your Hand," "Technology in the Franchise Community" and "Cashless Vending at the Gaylord Palms."

Other FS/TEC highlights will include keynote speeches by industry and business leaders, presentations of foodservice technology and innovation awards, vendor tutorials and nightly cocktail receptions.

Helping pull together the operator-focused confab is the FS/TEC Conference Strategy Program Board, which comprises Steve Barrow, vice president of information technology, Luby's Cafeterias; Cihan Cubanoglu, assistant professor, University of Delaware Hotel, Restaurant and Institutional Management; and Schlotzsky's Robin Hanna.

Also lending insight to the FS/TEC 2002 program is the FS/TEC Advisory Board, which is composed of top technology executives from the world's leading restaurant companies. The board consists of: Delaney Bellinger, chief information officer, Tricon Global Restaurants; Michael Crispin, vice president, information services and chief information officer, American Hospitality Concepts; John Deane, senior vice president and chief information officer, Wendy's International; Linda Dimopoulos, senior vice president and chief information officer, Darden Restaurants; Ron DiNella, senior vice president of finance, Morton's of Chicago; Chad Ehmke vice president, information technology, Carlson Restaurants Worldwide; Molly Fine, vice president, information technology, Delaware North Cos.; Michael Haase, director, information systems, Harman Management Corp.; Martyn Holland, senior vice president and chief information officer, HMSHost; Howard Jenkins, vice president MIS, Red Robin International; Michael Kasavana, NAMA profe ssor, Hospitality Business, Michigan State University; Millett Keller, vice president information systems, AFC Enterprises/Seattle Coffee Co.; Elizabeth King, vice president, business systems, Starbucks Coffee Co.; and Alan Liddle, editor at large, special projects and technology, Nation's Restaurant News.

Other Advisory Board members are Toby W. Malbec, managing director, Accuvia; Stuart Mann, dean, Harrah Hotel College, University of Nevada Las Vegas; Mike Plunkett, vice president kitchen operations, Dave & Busters; Ten Robinson, senior vice president and chief information officer, Metromedia Restaurant Group; Colby Springer, senior vice president and chief information officer Club Corp.; David Weick, senior vice president and chief information officer, McDonald's Corp.; Glenn West, vice president, information technology services, Yorkshire Global Restaurants; and Rob Watkins, chief information officer, Compass Group.

For more information or to register for FS/TEC 2002, call (212) 756-5245, fax (212) 207-8797, email fstec@nrn.com, or visit www.nrn.com and click on FS/TEC.