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Mary Starkey

Passionate * Author * Educator * Visionary * Entrepreneur

The founder and President of The Starkey International Institute for Household Management, Inc., Mary Louise Starkey, has set the standard for service and service education by being at the forefront of the service industry since 1981. Mrs. Starkey is passionately devoted to the service profession and strives to advance Service Management, protect it, and continue its growth.

Mrs. Starkey was educated at Loretta Heights College and Regis University, and then contracted for a unique Bachelor of Science Degree in the Management of Non-Profit Human Services Development at Metropolitan State College. She married and gave birth to two sons, who are both in the entertainment industry, and she has one grandson and two granddaughters with whom she greatly enjoys spending time.

In beginning her placement efforts in 1981, Mrs. Starkey coined the term “Household Manager” to put a new and distinctly descriptive name to what she envisioned as the professional household service employee of the future. She then proceeded to attract a wide-ranging clientele, which included Legacy Families, CEOs, Dot-commers, Government Dignitaries, Celebrities, and Family Offices across the United States. The Starkey Institute, which opened in 1990, has become the service industry's leading educational facility. The Starkey Institute has truly “set the standard” in the development of Service Management tools, technical skills and professional ethics for the service profession. Mrs. Starkey began writing and publishing educational books and software for employers and educators in 1998. Setting Household Standards and Mrs. Starkey's Nanny Manager both address managing Private Service staff and introduce her patented Service Management System for Private Service.

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The 10 Standards
Culinary Standards

Standards identified: What is the family’s flavor profile? How often is produce purchased fresh? Is it organic, are calories counted? Is wine served at the evening meal? Is sparkling water served at lunch and/or breakfast? How is the kitchen physically maintained? Are there “environmental doors” to hold food odors? Are lunches delivered to the office? What are the meat and fish preferences? Do they like fresh breads and desserts? Do they prefer plated service or family-style meals? Is there a Chef on staff to cook, develop menus, recognize Family Favorites and comfort foods, stock refrigerators in each zone, do grocery shopping, clean refrigerators, and maintain an inventory of the pantry?

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