Back Issues Online Library ~ January/February 2007

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

Hotel F&B Life

• Tastings: Hotel F&B News
• Supplier Notes
• NoMI's Blend of East & West
• Radisson SAS: World's Northernmost Hotel

Outside the Banquet Room

• Go with the Flow
  Embassy Suites' updated breakfast space and menu.
• Gift Shops Make Memories
  Extend the experience with branded F&B items.

Banquet & Catering

• See, Smell, Taste & Sell It
  LXR Luxury Resorts & Hotels' upselling techniques.
• Meeting Breaks
  Innovative refreshment breaks at Fairmont and Hard Rock Hotels.
• Trends: Offsite Catering Drivers
  Technomic on catering and banqueting trends.

Cuisine & Menus

• The 'Poste' Man Delivers
  Green gardening at Hotel Monaco's Poste.
• Everything Stops for Twilight Tea
  Evening tea at the Fairmont Empress.

The Hotel Kitchen

• Seattle's Best
  Kimpton's green kitchens.
• An Energy [Saving] Challenge
  Energy conservation in hotel kitchens.
• Food Safety: When Viruses Come Calling
  Maintaining safe food systems in a global market.

Hotel Wine, Beer & Spirits

• Cocktail Party
  2006 MIXIE Awards hotel cocktail competition winners and recipes.
• The World of Wine
  Fernando Salazar of Omni Hotels.

People & Productivity

• Lessons Learned, Part 7
  Master the art of the coaching conversation.

Tools for the Trade

• Dressed to Frill
  Accor inserts its French identity and flair into
  uniform designs.

About the Table

• Topping it Off: Napery Trends
  Linens capitalize on color, texture, and technology.

Back Burner

• Healthy Kids' Menus
  We asked three F&B pros: Do kids really order healthy kids' menus?