Hotel F&B Magazine - Banquet & Catering

SUBSCRIBE FEATURES ADVERTISE INDUSTRY RESOURCES GALLERIES ABOUT CONTACT

Hotel Banquet & Catering The comprehensive information resource for industry professionals
Bloggers \| Product Testimonials \| Signature Menus \| Meeting Breaks Feature Stories \| Photo Galleries \| Special Reports
Special Reports Hotel Banquet & Catering Trends email newsletters Fall 2009: Hilton Minneapolis action stations, Teambuilding groups at Dolce Basking Ridge, Washington Duke's meetings' breakfast service solution, and Marriott Hartford's character meeting-servers. Spring 2009: Special events at Ritz-Carlton Cleveland, Hershey hotel breaks, Mandarin Oriental Miami's organic cocktails, and Beach parties at the Hotel del Coronado. Winter 2008: Banquet/catering chocolate bars, Tea service for meeting breaks, Wine and cheese for weddings, Haunted chocolate house fundraiser, and Renaissance Austin's new Glass Oaks ballroom. Summer 2008: Wowing groups with action stations, Refreshment breaks on the beach, Business-themed cocktails for groups, Wine tastings for small meeting groups (with video), and more. Fall 2007: Creative setup ideas from Crowne Plaza's Lou Nickopoulos, Hotel Contessa's "Meeting Tips & Trends" newsletter, Hershey meeting breaks, Rio Las Vegas pool event space, and Red Lion's distinctive banquet displays. Spring 2007: Omni Sensational Meetings, Hyatt Regency Grand Cypress Personal Preference banquet menu program, IFMA Silver Plate Award nominee Erika Danijel, Gaylord Texan's dual-purpose back bar/coffee cart solution, and Accor University Food and Beverage Seminar. Subscribe to Hotel Banquet & Catering Trends email special reports
Photo Galleries Creative Banquet Platings from expert hotel chefs Garnier-Thiebaut Napery at Hershey Lodge Crowne Plaza Ottawa Buffet Design Hilton Suites Phoenix Banquet Food Presentation Gallery
Innovations in Banquet & Catering As featured in Hotel F&B, the magazine for hotel food and beverage operations November/December 2009: Leader of the Pack Great Wolf Lodge is on the prowl for meetings. November/December 2009: Mother's Day Makeovers Raising revenue by rethinking Mother’s-Day-as-usual. September/October 2009: A Match Made At Marriott Wedding success is both institutional and personal. September/October 2009: Banquet and Meeting Chairs Spotlight: Banquet and Meeting Chairs July/August 2009: Successful Scouting An event for thousands at Gaylord Opryland takes a year of planning for a day of perfection. May/June 2009: At Cross Purposes At Cooper Hotels, banquet evaluation scores are up, but food costs are down. March/April 2009: Big Shows In Small Spaces Sky Lodge action stations employ multiple spaces and views. March/April 2009: Waste Not, Want Not Hartford Marriott Rocky Hill's fruit station trifecta: interactivity, presentation, and economy. January/February 2009: Gift Package Hotel tips for hosting affordable weddings January/February 2009: Party Like A Rock Star Memorable galas of 2008. January/February 2009: Linens Spotlight: Linens November/December 2008: Big Things In Small Packages Smaller groups gravitate to boutique hotels to enjoy a quieter, more focused experience. November/December 2008: Cozy Configurations Ritz-Carlton aims for a residential feel for events.
Meeting and Refreshment Breaks Some of the most successful ideas in today's marketplace November/December 2009: Doubletree Bethesda and theWit Chicago September/October 2009: Ritz-Carlton Dallas and Affinia Manhattan July/August 2009: The Jefferson Hotel, Richmond, Virginia and Mayflower Inn & Spa, Washington, Connecticut May/June 2009: Ritz-Carlton Sarasota and Wyndham Phoenix March/April 2009: Fairmont Sonoma Mission Inn & Spa and The Curtis Hotel, Denver January/February 2009: Dolce Hotels & Resorts November/December 2008: Bernards Inn & Park Hyatt Philadelphia September/October 2008: Hyatt Regency Boston & Market Pavilion, Charleston, South Carolina July/August 2008: Doubletree Bethesda and Kahala Hotel & Resort May/June 2008: The American Club and Red Lion Inn March/April 2008: JW Marriott Desert Ridge Resort & Spa and the Viceroy January/February 2008: Harbor Magic and the Edgewater November/December 2007: Omni Hotels and the Pfister September/October 2007: Rio All-Suite Hotel & Casino and Hotel Monteleone July/August 2007: Claremont Resort & Spa and Kimpton Hotels May/June 2007: Opus Hotel and W Hotels
Banquet & Catering Signature Menus (Registration Required)
Gaylord Opryland Rockwell Buffet Setup Map LXR Banquet Guide: Images & Menus Hyatt Personal Preference Banquet Menu Gaylord Opryland Banquets, Recruiting, Training & Wine Hyatt Denver Custom Banquet Menus Merritt Hospitality Theme Events Gallery: Beyond Banquets
Reader Picks Product Testimonials Hotelier experiences and vendor insights about the equipment, tableware, and menu items that you purchase and use on a daily basis
Banquet Chairs Banquet Holding Equipment Banquet Tables Buffetware & Catering Accessories Coffee, Tea & Bottled Water Desserts Dinnerware & China Fine Meats, Poultry & Seafood	Flatware Food Preparation Equipment & Tools Glassware Ovens, Ranges & Cooking Equipment Prepared Vegetables & Side Dishes Storage & Shelving Table Linens Warewashing
On The Front Line Selected Banquet & Catering posts from Hotel F&B Observer blog, written by hotel food and beverage professionals nationwide *Wanted: Catering Manager, Must Spell Reel Good* by Susan Sarfaty *You Gonna Eat That?* by Karl Prohaska *Banquet Events Require Teamwork* by Joe Dunbar Catering Nightmare by Mario Mitchell

Associations & Affiliations

North American Association of Food Equipment Manufacturers

International Foodservice Manufacturers Association