Back Issues Online Library ~ July/August 2007

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

Hotel F&B Life

• Cultural Exchange
  Experience the best of Italian wines at the Stamford Sheraton.
• Tastings: Hotel F&B News
• Supplier Notes
• The Staffing Doctor
  Navigating union politics when a promotion is in the offing.
• Face Facts:
  Customer Feedback with Web Surveys

Banquet & Catering

• Out of This World Weddings
  Las Vegas weddings for all tastes.
• All Hands On Deck!
  Pulling out the stops for mega parties.
• Meeting Breaks
  Refreshment breaks at Claremont Resort & Spa and Kimpton Hotels

Outside the Banquet Room

• Designing Chefs
  Kor Hotel Group creates its own celebrity chefs.
• Eat, Drink, and Synergize
  Waterford's innovative lobby designs keep guests onsite.

Cuisine & Menus

• A Balancing Act
  Hyatt's healthy hotel menu program.
• Salads, Left Side of the Menu
  Technomic: Salad, sould, and appetizer trends.

The Hotel Kitchen

• The Royal Palms Treatment
  Destination dining
• Energy Efficiency
  Energy efficiency in a turn-and-burn world
• Water Waste - The Green Drain
  Hotel kitchen water conservation.
• Talking Trash
  Hotel kitchen food safety.

Hotel Wine, Beer & Spirits

• Cocktails by Loews
  A new Signature Cocktail program does double duty.
• Poolside Panache
  Hotels create interest and boost F&B sales with upgraded poolside amentities and service design.
• Beverage Potpourri
  Notes from the Wine & Spirits Wholesalers of America Meeting
• World of Wine
  Pre-selling wine with the dinner reservation.
• Beer Reaches New Heights
  An executive title signals where the brew sement is headed.

People & Productivity

• Lessons Learned, Part 10
  Practices of Great Leadership

About the Table

• Tremont Grand Hotel
  Themed Buffets
• Transparent Trends
  New design trends in glassware yield visual impact and increased beverage sales.

Back Burner

• Breaking Bread
  We asked four executive chefs what they do with bread and other extras.