Hotel F&B Print Magazine Online Library ~ January/February 2012

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

Trendsetters

• Wag the Dog
  Wag Hotels’ F&B goes to the dogs.

People & Productivity

• On The Move
  Hoteliers moving onward and upward.
• Flying High
  Send clients soaring.
• Compound Experience
  The Staffing Doctor

Hotel Outlets: Mobile F&B

• Cart Blanche
  LXR’s shaved ice carts draw more than $2,000 a day in revenue.

Banquets & Catering

• Going Global
  International authenticity drives banquet success for Marina Bay Sands.
• Passing Fancy
  Passing the peas, not the buck, sets the vibe for Suncadia’s corporate events.
• Creative Memories
  Gil’s Elegant Catering action stations.
• Refreshment Breaks: Rancho Bernardo Inn

Cuisine & Menus

• Morning Maintenance
  Overcoming breakfast complacency at Sheraton Milwaukee Brookfield.
• To Bid or Not to Bid?
  Part two of food service negotiation.

Hotel Bars & Lounges

• COVER STORY: A Sporting Chance
  Omni’s specialized sports lounges score with comfort and value.

The Hotel Kitchen

• Confectionery Configuration
  Maximizing pastry kitchen efficiency at Sofitel Chicago.
• Safety Recipe
  Food safety is more than a recipe.

Tools

• Key To The Pantry
  Tools and ingredients to improve your operations.
• Supplier Notes
  Noteworthy announcements from the hotel vendor community.
• Spotlight: Holding and Transport
• Spotlight: Coffee and Tea

Giving Back

• Landmark Occasions
  Hampton landmark preservation connects with communities.