Hotel F&B Print Magazine Online Library ~ July/August 2009

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

Hotel F&B Life

• 12 Months of Sundaes
  Trendsetters: Harbor Beach Marriott's old-fashioned ice cream cart delights guests, both in-room and poolside.
• People & Promotions
• Supplier Notes
• Key to the Pantry
  Non-gluten stocks, go-anywhere cart, culinary fries, and more.

People & Productivity

• Faithful Regulars: The Spirit, Soul, and Bedrock of Your Business
  Meal Designer Series, Part 4: Loyal Guests.
• Staying Power
  Employees have a say at the French Room.
• Ask The Staffing Doctor
  The Staffing Doctor gives advice for dealing with rule breakers.

Banquet & Catering

• Successful Scouting
  Behind-the-scenes planning and execution of a Gaylord mega-event.
• Refreshment Breaks
  The Jefferson Hotel, Richmond, Virginia and Mayflower Inn & Spa, Washington, Connecticut

Hotel Wine, Beer & Spirits

• Keeping It Local
  Stowe Mountain Lodge's commitment to local sourcing.
• The World of Wine, Beer & Spirits
  Brian Abel, senior director, F&B development, Starwood Hotels & Resorts Worldwide

Cuisine & Menus

• Flex Menus
  Noble House's response to a challenging economy increases cover counts and revenues.
• Getting to Know the Grab 'n' Go Traveler
  Technomic highlights the outlook for grab 'n' go.

Outside The Banquet Room

• COVER: More Than A Cookie
  Doubletree's culinary expansion bolsters the brand's F&B reputation.

The Hotel Kitchen

• Green Growth
  Bastianich & Batali Hospitality Group is recognized for green improvements.
• Self-Service Safety
  Food Safety: Self-serve considerations.

About The Table

• Better Brews
  Parade of Glassware.

Back Burner

• Guerilla Marketing
  Simple marketing tactics any hotel can use.