Print Magazine Online Library ~ November/December 2006

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Hotel F&B Life

• Tastings: Hotel F&B News
• Supplier Notes
• Wine Pricing Works in Wichita
• Under the Covers: Journey from Grape to Glass
  Natalie MacLean's book Red, White, and Drunk All Over.
• Elevating Hotel F&B
  Inaugural hotel foodservice study.
• Scene & Tasted: Souper Soup Sampler
• What's the Secret?
  It's not our fault—but it's still our problem.

Banquet & Catering

• Double Sunrise
  New Year's Eve celebrations East to West.
• Meetings Privacy
  Privacy issues in the banquet arena.

Outside the Banquet Room

• Right on Time
  Holiday Inn's room service program.

People & Productivity

• What Really Counts
  Keeping employee turnover low at The Venetian.
• Lessons Learned: Part 6
  Pushing the right buttons for peak performance.

Cuisine & Menus

• Move Your Cheese
  Cheese courses are catching on in a big way.
• Good Choices
  Hotel chefs help get kids in shape.

The Hotel Kitchen

• Local Flavor
  Chef Morineau at the Ritz-Carlton Sarasota talks about choosing a chef's life.
• High-Speed Cooking
  High-Speed equipment takes the pressure off.
• Food Safety: Crisis Management
• Seafood Savvy
  Seafood purchasing at Ocean Edge Resort.

Hotel Wine, Beer & Spirits

• College Town Marketing
  Attract and keep the college crowd with promotions that appeal to everyone.
• Beverage Potpourri
  ·Beer and cheese
  ·Holiday parties
• Pairings: Early Winter Red Wines
• The World of Wine
  Lisa Impagliazzo of Denihan Hospitality Group

About the Table

• Parade of Buffetware

Tools for the Trade

• Chair and Chair (Not) Alike
  How to buy chairs for your restaurants and banquet halls.

Back Burner

• The Critics Say...
  We asked five restaurant critics what their favorite hotel restaurants are and why.