Today's Hotelier - May 2016 - (Page 20)

FOOD & BEVERAGE 7.5-minute reading time Want to share a success story as it relates to your food and beverage program? Write to our editor at community involvement Thinking local without limitations How limited-service properties can effectively source, promote and embrace local foods and suppliers. by LARRY MOGELONSKY, MBA, P.ENG. While there is a greater expectation for locally sourced foods at fine dining eateries, nothing should prevent a limited-service or smaller independent property from jumping on the locavore bandwagon. 20  | MAY 2016 | TODAYSHOTELIER.COM http://www.TODAYSHOTELIER.COM

Table of Contents for the Digital Edition of Today's Hotelier - May 2016

Letters From Leadership
Lobby Bytes
AAHOA Spotlight
The Making of a Great GM: 8 Skills to Master and Cultivate
Food & Beverage
Thinking Local Without Limitations
Government Affairs
AAHOA's New Chairman: Bharat (Bruce) Patel
Finance & Revenue
Marketing & Sales
Mike Leven's Most Important Accomplishment
Outdoor Spaces
Founding Members
AAHOA Events
Advertiser Index

Today's Hotelier - May 2016