Back Issues Online Library ~ January/February 2008

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

Hotel F&B Life

• Romancing the Stones
  Directors of Romance
• Tastings: Hotel F&B News
• A Hotel's Helping Hand
  Reaching out...
• IH/M&RS Gold Key Design Awards
  2007 Gold Key Awards for Excellence in Hospitality Design
• Supplier Notes
• Staffing Doctor
  Steps to take when an employee is discovered drinking on the job.
• Hospitality U
  Scholarship for University of Delaware.
• Go Green
  IH/M&RS adds green category to Best New Products.

Outside the Banquet Room

• Breakfast Variety
  Best Western and Fairmont innovation and customer satisfaction in the complimentary breakfast category.

Banquet & Catering

• Clarity of Vision
  John Q. Hammons Hotels & Resorts elevates banquet and catering in their broad food and beverage mix.
• Meeting Breaks
  Creative refreshment breaks.

Cuisine & Menus

• Gathering Momentum
  Marriott's new restaurant concepts start here.
• Cup of Consciousness
  Environmentally friendly coffee grows in strength.
• Coffee Spotlight
  Coffee Vendor Innovations
• Technomic
  Coffee Trends Research

The Hotel Kitchen

• Up, Up & Away
  Expotel Hospitality Services does it their way.
• Cook-Chill
  Taking a fresh look at chook-chill technology
• Food Allergies
  Food allergy risks

Hotel Wine, Beer & Spirits

• Cocktail Party
  2007 MIXIE Awards Hotel Cocktail Competition
• Renaissance Orlando Resort
  Banquet Bars
• Vegetable Alchemy
  Vegetarian Pairings
• World of Wine
  Red Lion's Tom Maier

People & Productivity

• Magnificent Management
  The Seven Gates of Beverage Sales Success
• Uniform Spotlight
  
• School Versus Street
  Hiring considerations: culinary students in the kitchen

About the Table

• Luxe-Look Linens
  Linen trends now
• Linen Spotlight
  
• A Taste of France Themed buffet presentations

Back Burner

• Vegetarianism on the Rise...
  Chefs describe their colorful vegetarian offerings and the growing popularity of vegetarian cuisine.