When the call came to the Ehrhardt home in New Jersey that young Ron, age 16, could have that summer job he'd applied for—washing dishes and scrubbing pots at a Marriott-operated toll plaza eatery on the New Jersey Turnpike—it marked the beginning of a sky's-the-limit career. At the age of 21, with degrees earned in hotel/institutional management and international hospitality management under his belt, he was hired as a dietary director of a 120-bed nursing home. "I did that for two years and I was great at it— and what was really special was that my grandfather was a resident there," Ehrhardt recalls.
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