Print Magazine Online Library ~ May/June 2008

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

Hotel F&B Life

• A Gaggle of Guests
  Community Tables
• Tastings: Hotel F&B News
• Go Green
  Clever Water Conservation
• Supplier Notes
• Hospitality U: Kendall College
  Beyond the Kitchen
• Staffing Doctor
  Steps to take when an employee has hygiene challenges.

Banquet & Catering

• Bull's Eye
  Creating a specialty sales team.
• Graceful Aging
  Seven tips for updating banquet spaces.
• Meeting Breaks
  The American Club & Red Lion Inn

Outside the Banquet Room

• COVER: Turning Keys With Flying Spoons
  Embassy Suites' new lobby concept encourages GenY guests to dine--and linger.

Cuisine & Menus

• Green Eggs and Ham
  Green breakfasts get the green light from guests.
• Fizz Biz
  Selling and pairing fancy sodas
• Identify Chronic Food Cost Problems
  Controlling food costs by reducing specials
• Breakfast Bounty
  Spotlight on traditional breakfast products with a modern appeal
• Technomic
  Looking beyond traditional soft drinks.

The Hotel Kitchen

• Amazing Space
  Hyatt Place's futuristic kitchen.
• Spotlight: Small Footprint Cooking Equipment
• Spotlight: Small Footprint Warewashers
• Team Sport
  Food Safety: It's all in the teamwork.

Hotel Wine, Beer & Spirits

• Red Square
  Mandalay Bay's Red Square restaurant
• Mauna Kea Beach Hotel
  Mauna Kea Beach Hotel's custom cocktails.
• Potpourri
  News from the Nightclub & Bar Show
• World of Wine
  Accor's Jean-marc Jalbert

People & Productivity

• Magnificent Management
  Celebrity chef's popular management style
• The Art of the Performance Review
  Performance reviews: dos and don'ts

About the Table

• Fashion Goes To Work
  Uniform fabrics and styles evolve.
• Parade of Buffetware Stylish versatility

Back Burner

• Room Service Requests
  Outrageous room service requests.