Hotel F&B Print Magazine Online Library ~ November/December 2008

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

Hotel F&B Life

• Boulder Biking & BBQ
  Rocky Mountain adventure tours with a gourmet meal.
• Tastings: Hotel F&B News
• Hospitality U
  Art Institutes
• Supplier Notes
• Staffing Doctor
  Dealing with anger management issues.
• Key to the Pantry
  An array of new products

Banquet & Catering

• Big Things In Small Packages
  K Hotels tailors experiences for small meetings at their boutique hotels.
• Cozy Configurations
  Ritz-Carlton’s banquet design brings it all home.
• Meeting Breaks
  Bernards Inn & Park Hyatt Philadelphia

Outside the Banquet Room

• COVER: No Loss Leader
  Dow Hotel Company’s practical and profitable Basil’s Kitchen concept works across hotel brands.

Cuisine & Menus

• A Moveable Feast
  Theatrical brunch at the James Chicago offers a cultural blend to local patrons.
• Water For Choosy Guests
  Bottled water is a matter of choice, and there are plenty of good options.
• Technomic
  Alcoholic beverage trends.

The Hotel Kitchen

• Let the Kitchen Do the Selling
  Dolce’s show kitchen wows its best customers.
• Pans, Hands, and Utensils
  Food safety: Outdoor grilling rules.

Hotel Wine, Beer & Spirits

• Roll The Dice
  Renaissance Cocktail Culture program gets guests involved.
• Festive Libations
  Holiday Cocktails for employee parties at Mohonk Mountain House.
• The World of Wine, Beer & Spirits
  Loews' Ellen Van Slyke

People & Productivity

• Warm Hospitality For Harsh Times
  The art of the conversation starter.
• Five-Star Service
  Service secrets of five-star properties.

About the Table

• Cowboy Cookout
  Rancho de los Caballeros offers corporate groups an authentic cowboy experience.
• Parade of Buffetware
  What's new for 2009?

Back Burner

• Back Burner
  Green requests from meeting-goers.