November/December 2010
Click here to subscribe to the digital edition.
Individual Articles:
Click on any title to the right to view the article.
|
|
Hotel F&B Life
People & Productivity
Banquet & Catering
- DIY, PDQ
The Handlery takes B&C presentation - and power tools - into its own hands for DIY success during the downturn.
- Garden of Color
Bold and local color are key to a winning reception at the Mississippi Museum of Art.
- Refreshment Breaks
Westin Savannah Harbor Golf Resort & Spa and Orlando's Rosen Shingle Creek
Cuisine & Menus
- Bracing For Business
The Ahwahnee Hotel establishes itself as a holiday destination with a theatric spectacle and big-ticket dining experience.
- Fruit For Thought
Plucking fruit on hand sweetens presentation and satisfaction at Sonesta Maho Beach Resort & Casino.
Hotel Wine, Beer & Spirits
- Stir Crazy
Stir lounge revamp initiates more weekly revenue opportunities at the Renaissance Esmeralda resort & Spa.
Outside The Banquet Room
- COVER: No More Lobby Limbo
Wyndham Hotels & Resorts' "Eat. Refresh. Live." scores big with guests and locals as the cure for lobby limbo.
- Laptops of Luxury
Attention to comprehensive detail puts convenience in the laps of Omni guests via a highly accommodating, interactive online platform.
The Hotel Kitchen
- Brownie Brokers
Brownies and other pastries are the Palmer House's signature, thanks to a kitchen dedicated to supporting and building that reputation.
- Sweet Heat
Spotlight: Baking Technology
About the Table
- Home Remedies
Parade of Buffetware: Presentation looks go residential.
Tools for the Trade
Back Burner
- Back Burner
Staying fresh with event creativity during the holidays.
|
