Hotel F&B Print Magazine Online Library ~ May/June 2009

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

Hotel F&B Life

• Incredible Edibles
  Trendsetters: Edible cocktails create a bright spot at the Beverly Hills Hotel & Bungalows.
• People & Promotions
• Supplier Notes
• Key to the Pantry
  Custom banquet chocolate, artisan bread options, ready-to-use crabmeat, and more.

People & Productivity

• Take Me to the Top Tables
  Meal Designer Series, Part 3: The Jackpot Table.
• Generation Why?
  Know the reasons for hiring Millennials.
• Ask The Staffing Doctor
  The Staffing Doctor tells how to guide staff so they'll shine.

Outside The Banquet Room

• Guests Have Their Say
  Hilton Garden Inn's Pavilion Pantry lobby stores evolve to meet the changing needs of guests.
• Room Service Flair
  Benchmark Hospitality distinguishes in-room dining with unique serving vessels.

Banquet & Catering

• At Cross Purposes
  Menu cross-utilization brings everything up but food costs at Cooper Hotels.
• Refreshment Breaks
  Ritz-Carlton Sarasota and Wyndham Phoenix

Hotel Wine, Beer & Spirits

• C'Mon, Get Happy
  Happy Hour offerings continue raising the bar.
• Spotlight: Recipes
• The World of Wine, Beer & Spirits
  Shirin Batliwala, VP of F&B, Taj Hotels, Resorts & Palaces.

Cuisine & Menus

• COVER: Act Out At Breakfast
  Banquet breakfast at Loews offers a novel twist on the classics.

The Hotel Kitchen

• Behind The Buffet
  Potawatomi Bingo Casino draws on Las Vegas buffet concepts.
• Spotlight: Banquet Holding Carts
• Suds Busting
  Food Safety: Manual warewashing

About The Table

• Drama And Details
  Parade of Buffetware.

Back Burner

• Best Bar Promotions
  Bar promotions keep getting better.