Hotel F&B Print Magazine Online Library ~ January/February 2011

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

Hotel F&B Life

• Coin-Tagious Morale
  Westin Savannah staff thrives on rewards given by meeting planners.
• People & Promotions
  Hoteliers moving onward and upward.
• Supplier Notes
  Vendor announcements of significance to hoteliers.
• Key to the Pantry
  Tools and ingredients to improve your operations.

People & Productivity

• Sequence of Success: Seamless Service
  The Sequence of Success, Part 5: Seamless technical service.
• Moment of Opportunity
  The Staffing Doctor advises bending policy to make money in the moment.

Banquets & Catering

• Meal Marathon
  By repeating no dish in 28 days, Glen Cove Mansion and Conference Center impresses guests.
• Stocked And Loaded
  Custom bar units keep Radisson Plaza-Warwick meeting rooms conveniently stocked and ready.
• Refreshment Breaks
  
• Killington Grand Resort: Home State Advantage
  
• DoubleTree Hotel Sonoma Wine Country: Cork And Fork

Hotel Wine, Beer & Spirits

• Nightlife Niche
  Beverage concepts at Andaz San Diego stake claim in nightlife-centric Gaslamp District.

Cuisine & Menus

• COVER: From Palette to Palate
  Profit is the inevitable result of the passion fueling Sonesta’s long-running Food is Art program.
• First-Time Fabulous
  Lon’s at the Hermosa Inn launches its first breakfast service, inspired by Las Vegas.
• The House Always Wins
  FOOD COST CONTROL: Casino F&B pros’ insights for buffet service.

Outside The Banquet Room

• Hip History
  Iconic Orchids at Palm Court redefines itself for today’s patrons.

The Hotel Kitchen

• Personal Pastry
  Fairmont Scottsdale Princess lures corporate planners with artful, logoed desserts.
• Combi Oven Technology at the NAFEM Show

Tools for the Trade

• The Most Important Meal
  Spotlight: Breakfast recipes and concepts
• Ready Brews
  Spotlight: Coffee

Back Burner

• Back Burner
  Properties aim high with goals for 2011.