Hotel F&B Print Magazine Online Library ~ January/February 2010

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Individual Articles:
Click on any title to the right to view the article.

Hotel F&B Life

• Handmade History
  Trendsetters: A history of sweet success at the Greenbrier.
• People & Promotions
• Supplier Notes

People & Productivity

• Word Power
  Proven strategies for successfully communicating with guests.

Banquet & Catering

• Grab 'N' Go Buffets
  Mandarin Oriental, Boston, expedites and enhances buffet service with pre-plated servings and creative displays.
• Refreshment Breaks
  Four Seasons Las Vegas and La Quinta Resort & Lodge
• Quick Fix
  High-volume coffee solutions

Hotel Wine, Beer & Spirits

• Destination Vodka
  Contemporary, vodka-centered lobby bar upgrade becomes a profitable destination at Sheraton Universal.

Cuisine & Menus

• Doubling Up On Brunch
  Washington Duke Inn extends Sunday brunch savvy to Saturdays for double-day success.
• Bright Spot
  Technomic identifies key breakfast trends for 2010.

Outside The Banquet Room

• COVER: Theory of Evolution
  Royal Caribbean builds return business by not selling captive audience short.

The Hotel Kitchen

• Stepping Up
  A poolside kitchen at Outrigger Resort is retooled to serve the entire property.
• Workhorse Combis:
  Choosing the Right System

Tools for the Trade

• Cheese To Please

Back Burner

• Back Burner
  Where do F&B professionals find ideas and inspiration?