Hotel F&B Print Magazine Online Library ~ September/October 2011

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

Hotel F&B Life

• One-Week Wonderful
  Atlanta’s Hotel Restaurant Week plucks new guests from sprawling city.
• People & Promotions
  Hoteliers moving onward and upward.
• Quoteworthy
  Industry insight from hotel F&B leaders.
• Supplier Notes
  Vendor announcements of significance to hoteliers.
• Key to the Pantry
  Tools and ingredients to improve your operations.

People & Productivity

• A Way With Wine
  Develop a way with wine in banquet sales.
• Handling Matters
  The Staffing Doctor: Impressing upon staff the importance of proper storage and handling.

Cuisine & Menus

• Food, Mood & Memories
  Olive me: Detail-rich experiences hook guests at Pelican Hill.
• Batter Up!
  Good, batter, best: Efficient, mess-free pancake machine is a breakout star at Holiday Inn Express breakfast bars.

Hotel Wine, Beer & Spirits

• Upwardly Mobile Menu
  Restaurant at Lansdowne Resort moves handcrafted cocktails—all over the property.
• Are You Happy?
  Exploit the three types of happy hour occasions at your hotel.

Banquets & Catering

• COVER: High-Stakes Play
  Mandalay Bay swings back from downturn with booming banquet business.
• S'More Sensation
  Offsite Inspirations: Lemley’s Catering creates a signature by giving banquet guests s’more to love.
• Refreshment Breaks
  
• Grand America Hotel: Group Grandeur

The Hotel Kitchen

• Food To Farm
  Gone to the pigs: Mohegan Sun diverts 1,000 tons of food scraps a year.
• Cold And Controlled
  Staying on top of safety during storage.
• To Bid Or Not To Bid?
  Smart bid-taking does cut costs.

Tools for the Trade

• Sitting Pretty
  Spotlight: Banquet Chairs

Giving Back

• Classroom Champions
  Grand Bohemian F&B team rewards area fine arts teachers with special four-course dinner.