Hotel F&B Magazine

Hotel F&B Print Magazine Online Library ~ May/June 2010

May/June 2010

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

Hotel F&B Life



People & Productivity

  • Finding the Beverage Sweet Spot
    Words to Use and Lose, Part 2: Seven tips to drive better beverage sales.
  • Live Fire
    Methodical—and successful—dress rehearsal program at Destination Hotels & Resorts.


Banquet & Catering

  • Social Butterfly
    Shift from corporate to social business helps the Roosevelt stay profitable.
  • Back To Nature
    Skamania Lodge uses local sourcing and creative presentations to earn repeat business.
  • Refreshment Breaks
    Miraval Arizona and The Belamar Manhattan Beach


Cuisine & Menus

  • Build-Your-Own Success
    Guest scores soar when the Hyatt Regency Waikiki implements build-your-own room service menu.
  • Sweet Memories
    Equinox Resort & Spa finds an irresistible identity-builder in cider doughnuts.
  • Flavor Trends
    Technomic predicts food and flavor trends now that frugality is the new normal.


Hotel Wine, Beer & Spirits



Outside The Banquet Room

  • COVER: Grand Plan
    Upscale celebrity restaurants at MGM Grand retain cachet while adjusting to economic challenges.


The Hotel Kitchen

  • Degrees of Perfection
    Smart kitchen logistics overcome an unusual layout at the new Mandarin Oriental, Las Vegas.
  • Fishy Business
    Safe seafood handling.
  • Heat and Run
    Holding and transport carts for getting plated meals and buffet food to the right place at the right time.


About the Table



Tools for the Trade

  • Oven Fresh
    Pre-proofed croissants and pastries for sophisticated breakfast service.
  • Starting Off Right
    Make a good first impression with quick and easy appetizers and hors d’oeuvres.


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