November/December 2010: Table of Contents

2010 1112 NovDec coverHotel F&B Life

Jacket Acquired. Philanthropic jackets-for-vets program provides an outreach opportunity at the Woodlands Inn.

Supplier Notes. Noteworthy announcements from the hotel vendor community.

Key to the Pantry. Seasonal craft beer, high-volume transport carts, and linenless tables.

People & Productivity

Beyond Treading Water. The Staffing Doctor: Should more than the bottom line affect who gets a bonus?

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

Professional Grade. Spotlight: Banquet Tables

Back Burner

Back Burner. Staying fresh with event creativity during the holidays.