For your guests, floors are perhaps the most overlooked part of your hotel and your F&B venues—in many cases, as it should be. Dirty or sticky floors call attention to your walking surface in an undesirable way, and you certainly don't want your floor to become top-of-mind for a guest because of a slip-and-fall accident.
Hello happy readers of Hotel F&B. It’s Woody, your trusted hard maple cutting board, with Polly, my polypropylene bride board. We have been elected as spokespersons and representatives for all of the cutting boards within your operations.
Outdoor F&B service is always a hit when the weather is right. You regularly have the PCO inhouse to inspect your operations and to implement control measures as needed based on the current audit and your communications with them.
The processing of food products within your facility generates waste in many forms. These waste products are contaminated in varying degrees with bacteria, viruses, and chemicals and need to be considered hazardous.
Consider the types of foods and the volume of products that touch your many cutting boards. While the risk of cross-contamination can occur on any surface, the probability that it will occur on a cutting board is higher than most others.
In the September 2017 issue,it's Hotel F&B's Meetings & Events issue, which features an oral history of Marriott's Innovation Lab as well the award winning wine program at the Walt Disney World's Swan and Dolphin Resort.