Print Magazine Online Library ~ March/April 2007

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

Hotel F&B Life

• Tastings: Hotel F&B News
• Supplier Notes
• Chef for a Day
  Chateau Elan's new test kitchen.
• Dr. Food Tech: A Changing Workforce
  The hospitality industry and robotics.

Banquet & Catering

• Strictly Kosher
  Attract and keep the lucrative kosher wedding business.
• Working the Room
  How food and beverage start people talking at networking receptions.
• Meeting Breaks
  Creative meeting break ideas at the Deer Valley Resort (Park City, Utah) and the Drake Hotel (Chicago).

Outside the Banquet Room

• A Radically Reasonable Concept
  Radisson's destination restaurants are designed to break the mold.
• In the Swim with Pool Menus
  Pool menus demand specific considerations.

Cuisine & Menus

• Cheese, of Course
  Educating servers and guests on cheese grows profits.
• Harmonizing Water & Wine
  Explore the personality and properties of water to improve quality and service in your restaurants.
• Kids' Menus: Trends & Opportunities
  Best practices in targeting family dining occasions.

The Hotel Kitchen

• Happy Fete
  Less is more at the Four Seasons Hotel Atlanta.
• Systems Check
  How to prepare for inspections and audits.
• Banquet Carts 2007
• Energy Conservation: Ventilation
  

Hotel Wine, Beer & Spirits

• Wine Bars Take Flight
  Why and how wine bars are growing in popularity.
• Beverage Potpourri
  
• Vermouth: The Aromatized Wine
  
• The World of Wine
  Kevin Boyer of Ruth's Chris Steak House.

People & Productivity

• Lessons Learned, Part 8
  Magnificent Experiences: Rebranding Azul

About the Table

• Parade of Flatware

Back Burner

• Hiring the Older Worker
  We asked four executives their opinion on hiring older workers.