Reports of the death of hotel food service are highly exaggerated. Indeed, food service remains an essential part of many hotels’ operations.
Siguaw, J. A., & Enz, C. A. (1999). Best practices in food and beverage management [Electronic version]. Cornell Hotel and Restaurant Administration Quarterly, 40(5), 50-57. Retrieved [insert date], from Cornell University, School of Hospitality Administration site: http://scholarship.sha.cornell.edu/articles/483/