Hotel F&B Print Magazine Online Library ~ September/October 2008

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

Hotel F&B Life

• Green For Good
  Green Market at the Breakers
• Tastings: Hotel F&B News
• Supplier Notes
• Hospitality U
  Hilton College
• Key to the Pantry
  An array of new products
• Staffing Doctor
  Dealing with extra hot air in the kitchen.

Outside the Banquet Room

• It's About Time
  MGM Grand applies new service and setup methods and proves that time is money.

Banquet & Catering

• COVER: Seascapes
  Holland America Line's food and beverage extravaganzas attract repeat guests.
• Meeting Breaks
  Hyatt Regency Boston & Market Pavilion, Charleston, South Carolina
• Spotlight
  Banquet & Bar/Lounge Chairs

Cuisine & Menus

• Behind Closed Doors
  Ritz-Carlton room service menus appeal to guest indulgence in comfort food.
• Eventful Green Menus
  InterContinental Chicago's banquets featuring local vendors draw praise.
• Go Green
  Tips for a green meeting.
• Technomic
  Give consumers permission to indulge.

The Hotel Kitchen

• Beyond Sustainable Menus
  Barona Valley Ranch Resort & Casino reaps the reward respecting the land.
• Revolving-Door Remedies
  Stewarding issues can be resolved, and here's how.
• All Beverages Deserve A Good Home
  Food Safety: Beverage dispensing

Hotel Wine, Beer & Spirits

• Aiming High
  Cambria Suites' strategic vision
• Chef's Brew
  Cathedral Hill Hotel's beer dinners
• Cocktail Station Innovation
  Upselling banquet cocktails at the Sonoma Mission Inn Spa.
• The World of Wine, Beer & Spirits
  Omni's Stephen Rosenstock

People & Productivity

• Service Dazzlement
  Avoid a failing grade on service.
• Return On Investment
  Newcastle Hotels & Resorts increases morale and sales with beverage training.

About the Table

• Waiting On Lords & Ladies
  Fairmont Banff Springs Hotel & Resort turns guests into royalty.
• Parade of Dinnerware & China

Back Burner

• Indulgent Menu Items...
  Menu items that defy health trends.