Editor's NOTE

Mooney, Clyde
May 2012
Australian Hotelier;May2012, Vol. 29 Issue 4, p4
Trade Publication
In this article, the author discusses the improving menus of pub style hotels in Australia as compared to the restaurants charging much higher amount and offering fewer varieties.


Related Articles

  • The Americas.  // Conde Nast Traveler;Jan2003, Vol. 38 Issue 1, p172 

    Presents several hotels in Latin America. Room rates of Cap Juluca; Accommodations of Malliouhana Hotel & Spa; Menu served at Ocean Club.

  • Recipe recollections. Hall, Susan Bard // Hotel & Motel Management;11/6/96, Vol. 211 Issue 19, p141 

    Emphasizes the significance of signature dishes in a hotel's marketing strategy. Endurance of the 1920s rice pudding recipe of The Drake Hotel in Chicago, Illinois; Macaroons of the Brown Palace Hotel at Denver, Colorado; Modifications of recipes.

  • IT'S FRENCH TO ME. Brenner, Leslie // Travel & Leisure;Mar2003, Vol. 33 Issue 3, p52 

    Presents menus served in hotels in Los Angeles, California. Salads served at Opaline; Japanese foods available in Sona; Deserts offered at Bastide.

  • Fresh outlook. Guild, Sara // Caterer & Hotelkeeper;5/2/2002, Vol. 191 Issue 4220, p44 

    Features the Appletree Country Inn in North Yorkshire, England. Information on the menus offered at the inn; Award received by the inn.

  • Haveli Indian Cuisine Plans to Diversify Menu Selection. Rohit, Parimal M. // India -- West;2/3/2012, Vol. 37 Issue 11, pB11 

    The article offers information on the plans of Haveli Indian Cuisine to expand its food menu options in Artesia, California.

  • RING MY BELL. Mitchell, Shane // Travel & Leisure;Jul2002, Vol. 32 Issue 7, p36 

    Features Bell at Skenfrith, an inn in Skenfrith, Wales. Distance of the inn from London; Facilities of the inn; Menu offered by the restaurant of the inn.

  • One Fell swoop. Guild, Sara // Caterer & Hotelkeeper;8/15/2002, Vol. 191 Issue 4235, p29 

    Presents information on changes made to the menu at the Devonshire Fell hotel in North Yorkshire, England. Details on the tapa dishes offered by the hotel; Outlook for the performance of the hotel in 2002; Other changes implemented at the hotel.

  • HAVE YOU CAUGHT THE GREEN WAVE? Baraban, Regina // Financial & Insurance Meetings;May/Jun2008, Vol. 44 Issue 3, p6 

    The article discusses various reports published within the issue including JW Marriott Starr Pass' journey to sustainable banquet menus and a roundup of hotel chain green initiatives.

  • BEST OF BOB LAPE.  // Crain's New York Business;8/15/2005, Vol. 21 Issue 33, p23 

    The article presents information about some suburban restaurants of New York. Artisanal South American cuisine inspired by eight countries is full-flavored and fine at this colorful second effort by the creators of nearby Zafra, a Hoboken hit. Chef Jeff Raider, of the Sea Grill, Peacock Alley...


Read the Article


Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics