SAM Coverage
Departments: Food & Beverage
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Catering to Specialty Markets :: Is it Worth It?
The article points to different approaches to food and beverage. Should resorts minimize the bottom line in food costs by offreing typical fare or…
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M.V.P: Steve Turner, Sierra-At-Tahoe
Steve Turner, the food and beverage manager at Sierra-at-Tahoe, Calif., turned around one of the West’s worst food operations into one of the best…
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Ski Area Coffee Break
It may seem like a small thing, but good coffee and specialty coffee drinks can show guests a ski area’s concern for quality. Nowadays,…
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Feeding The Hungry Skier: Condiment Counters
Discusses the cost and time benefits of switching from packetted condiments to a island pump station or condiment counter in ski area food and…
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Feeding The Hungry Skier: Food Poison
Article outlines the risks of E. Coli bacteria in food service, citing guidelines and appropriate measures to ensure a safe environment.
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Feeding The Hungry Skier: Ideal Food Cost
Formulas for ski area food and beverage managers to figure the cost of food are given along with examples and simple instructions.
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A Mountaintop Restaurant That Works
A two-page spread on the multi-million dollar mountaintop restaurant at Northstar-at-Tahoe, Calif. The Summit Bar and Grille restaurant was built as a food and…
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New Food Service Equipment
Three new food service products stood out at the annual National Restaurant Show in Chicago, including a gas-fired clam-shell grill, a pot-washing system and…
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Food For Liability
A guide to the legal scene concerning food for public consumption. Covers such topics as liability, precedents, determining legal factors and defense tactics.
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Food Service Safety
A look into applying risk management to food service operations within resorts. Food service operations have one of the higher costs in workmans compensation…