Hotel F&B Print Magazine Online Library ~ November/December 2011

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

Trendsetters

• Fresh Fishmongers
  Fontainebleau Miami Beach sources seafood success from massive onsite aquarium system.

People & Productivity

• Check Yourself
  The Staffing Doctor: Watch out for five bad things you can avoid.
• A Way With Wine
  Develop a way with boosting wine sales for events.
• People & Promotions
  Hoteliers moving onward and upward.

Banquets & Catering

• "Monopoly" On Training
  The Pudong Shangri-La training program passes “go” with not-so-bored game.
• Group Smiles
  Playful menus stand out at Cosmopolitan of Las Vegas.
• Deep Green
  Organic Chef Catering delivers sustainable, eco-chic catering.
• Refreshment Breaks
  
• Stein Eriksen Lodge: Around The World

Outside The Banquet Room

• New Dog, New Tricks
  Madison Hotel keeps prestigious restaurant, adds complementary tavern.

Hotel Wine, Beer & Spirits

• Rooms With A View
  Grand Hyatt New York revamp harnesses versatility and a view for a profitable place to drink.

The Hotel Kitchen

• Reverence And Revenue
  Successful kosher kitchens require care, caution, and creativity.

Cuisine & Menus

• COVER: Wake-Up Call
  Hilton makes a deeply studied, completely fresh start in the morning with Breakfast at Hilton.
• Beach BBQ Bingo
  Versatile and fun weekly beach barbecue is a key attraction at Jamaica’s Half Moon resort.

About The Table

• Showing Off
  Parade of Buffetware

Spotlight

• Key To The Pantry
  Tools and ingredients to improve your operations.
• Getting Warmer
  Spotlight: Ovens and retherm equipment
• Turning Tables
  Spotlight: Banquet tables
• Supplier Notes
  Vendor announcements of significance to hoteliers.

Giving Back

• Rising Above
  Hardscrabble upbringing leads chef at Fairfax at Embassy Row to inspire at-risk kids.