Print Magazine Online Library ~ November/December 2007

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

Hotel F&B Life

• Spring Break for Chefs
  An interview with South Beach Food & Wine Festival (SOBE) founder, Lee Brian Schrager.
• Tastings
• Hospitality U
  FIU students leave for Chinese satellite campus...
• Supplier Notes
• Staffing Doctor
  Dealing with storeroom theft.
• Go Green
  Eco-friendly five-star hotel to debut at Bryant Park.

Banquet & Catering

• Holiday Inns
  Holiday magic: how hotels do it..
• Seeing The Light Of Day
  Hyatt's revolutionary banquet and catering software.
• When The White House Is In-House
  Tips to host campaigning VIPs.
• Meeting Breaks
  Refreshment breaks at Omni Hotels and Pfister Hotel, Milwaukee, Wisconsin.
• Banquet & Event Seating
  Spotlight: Chairs

Outside the Banquet Room

• Seven of N9NE at the Palms
  A Las Vegas partnership that radically changed Las Vegas nightlife.
• Big Breakfast
  Room sevice breakfast for big groups: not always a nightmare.
• Keeping It Fresh
  Kemmons Wilson's vision and spirit are alive and well in the new Holiday Inn restaurant prototype.

Cuisine & Menus

• What Do Guests Really Want?
  What Red Lion learned from guest focus groups.
• Consumer Tastes Lean Toward Healthy
  Healthful Trends.

The Hotel Kitchen

• Space Comes Of Age
  Storage solutions for today's hotel kitchen.
• Kitchens of the Future
  Seven predictions coming to your hotel soon.
• The Pressure's Off
  Cooking Technologies for fast preparation.
• Food Security: A Proactive Perspective
  Food security systems.

Hotel Wine, Beer & Spirits

• Play in the Shade
  Shade's award-winning Zinc Bar.
• Cocktail Diversity at the Palms
  Cocktail station innovation.
• Building A Regional Wine List
  A Sonoma County wine director talks about the appeal of keeping it local.
• The World of Wine
  Hyatt in Focus with Barry Prescott.

People & Productivity

• People & Productivity, Part 13
  Create an outstanding sales culture

About the Table

• Hidden Treasures Revealed
  Themed buffet presentations
• Homewood Suites:
  100 Percent China
• Parade of Buffetware

Back Burner

• Dress Codes...
  We asked F&B directors if they had a dress code, and, if so, how is it enforced?