June 1, 2001

FOOD & BEVERAGE

Cheese Stands Alone
Operators are harnessing the power of cheese, adding more of it to everything from sandwiches to entrées. Cheese plates and cheese courses that supplant desserts are also growing in popularity, a trend experts say has the appeal to spread far beyond fine dining.

SPECIAL REPORT

An Affair to Remember
For resorts and spas, top-quality foodservice always has been important to guests. Now, expectations are rising, and resort managers are meeting them with even more and better food and service, while discovering increased profit potential.

BUSINESS

Treasure Hunt
Finding the right site for expansion can be difficult in a crowded marketplace, but more and more data is available for use in decision-making. New technologies can streamline the process easier for operators.

Home Plate Advantages
Major-league foodservice is a central part of the action at sports venues. Pressures on operators to expand and improve offerings are being partially offset by stadiums designed with food prep and training in mind.

INTERFACE

Ray Kavanaugh
For the head of Purdue University's Department of Hospitality and Tourism Management, the world can be one learning laboratory after another.

OPERATIONS

One From the Hearth
Stone-hearth pizza ovens can be more than functional. At some operations they're part of the décor and the experience.

USDA Outlines Bush Team's Food-Safety Policy
The U.S. Department of Agriculture's new food-safety plan emphasizes strengthening what is already in place.

Veiled Assist
Gloves are central to maintaining food safety.

EDITORIAL

Viewpoint