Great Hotel Restaurants

Mary Scoviak

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Great Hotel Restaurants

机译：大酒店餐厅

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Judging by the diversity of 2004's Great Hotel Restuurants, this is an era of rugged individual-ism. French, Asian, Caribbean, opulent or minimalist, decadent or diet-right—anything can be the starting point for today's haute cuisine. It all comes down to execution. Guests Want, more accurately, demand, a one-of-a-kind experience. Hotel chefs, restaurant staffs, sommeliers and interior designers around the world are responding with highly personalized, innovative approaches to fine dining. Being different is now a vital ingredient in "greatness," and is one key reason hotel restaurants rank among the hottest tables in town. No one paying US$70 to US$300 for a meal is about to wait weeks for reservations for a restaurant that smacks of "me-too." Customers pushing typical fine-dining revenues upward of US$2 million want to be stimulated, challenged and, ultimately, delighted with cigars of foie gras in a reduction of raspberries or Yukon Gold potato gnocchi with a glaze of marjoram, extra virgin olive oil and ginger. True, the rules that fresh is best and that accents should enhance, not mask, the flavor of the food remain unbending. Beyond that, chefs, even sommeliers, are being given a patron-like freedom to adapt and invent as their muse, the market and the marketplace require.

机译：从2004年大饭店餐厅的多样性来看，这是一个崎individual的个人主义时代。法国菜，亚洲菜，加勒比海菜，奢华或极简主义，decade废或饮食正确的食物-任何东西都可以成为当今高级美食的起点。一切都取决于执行。来宾想要更准确地要求一种独特的体验。世界各地的酒店厨师，饭店员工，侍酒师和室内设计师都以高度个性化的创新方法来应对美食。如今，与众不同是“伟大”的重要组成部分，也是饭店餐厅跻身全市最热门餐桌的关键原因之一。没有人支付70至300美元的餐费，而要等待数周的“我也这样”的餐厅预订。希望将典型的高级餐饮收入提高到200万美元的客户希望受到刺激，挑战，并最终希望以鹅肝雪茄，覆盆子或Yukon Gold马铃薯汤团和马郁兰，特级初榨橄榄油和生姜制成的雪茄减少。的确，新鲜是最好的，口音应该增强而不是掩盖食物的味道，这些规则保持不变。除此之外，厨师，甚至侍酒师都获得了顾客般的自由，可以根据自己的缪斯，市场和市场的需要进行适应和发明。

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《Hotels》 |2004年第8期|p.26-28323436|共6页
作者
Mary Scoviak;
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1. Licensing arrangements for branded restaurants in luxury hotels:Considerations for hotel owners,operators,and restauranteurs [J] . JEFFREY A CITRON, MARIO DI FIORE, DAVID NADLER Intellectual Property . 2019,第3期

机译：豪华酒店的品牌餐厅的许可安排：酒店业主，运营商和餐馆老板的考虑因素
2. Management strategies help reduce emotional exhaustion of team members in Spanish hotels and restaurants [J] . null Human resource management international digest . 2018,第5期

机译：管理策略有助于减少西班牙酒店和餐馆团队成员的情绪耗尽
3. Greening competitiveness for hotels and restaurants [J] . Iraldo Fabio, Testa Francesco, Lanzini Pietro, Journal of Small Business and Enterprise Development . 2017,第3期

机译：饭店和餐厅的绿色竞争力
4. Practical Solutions to Prevent Slips, Trips, and Falls in Hotels and Restaurants [C] . Steven P. Baker ASSE Professional Development Conference . 2016

机译：防止Slips，旅行和落入酒店和餐馆的实用解决方案
5. Filipino bands performing in hotels, clubs and restaurants in Asia: Purveyors of transnational culture in a global arena. [D] . Ng, Stephanie Sooklynn. 2006

机译：在亚洲的酒店，俱乐部和饭店中表演的菲律宾乐队：全球舞台上跨国文化的传播者。
6. Improvement in Compliance With Smoke-Free Environment Regulations at Hotels and Restaurants in Vietnam After an Administrative Intervention [O] . Kim Bao Giang, Pham Bich Diep, Hoang Van Minh, 2020

机译：在行政干预后在越南酒店和餐馆遵守无烟环境法规的改进
7. Proposal for a Council directive on freedom of establishment and freedom to supply services in a self-employed capacity in forestry. Proposal for an amendment of the General Programme for the removal of restrictions on freedom of establishment. Proposal for a Council directive on freedom of establishment and freedom to supply services in a self-employed capacity in personal services:1. Restaurants, cafes, taverns and other drinking and eating places (Group 852 ISIC). 2. Hotels, rooming houses, camps and other lodging places (Group 853 ISIC).Proposal for a Council directive on procedures for transitional measures concerning self-employed activities in personal services: 1. Restaurants, cafes, taverns and other drinking and eating places (Group 852 ISIC). 2. Hotels, rooming houses, camps and other lodging places (Group 853 ISIC). Proposal for a Council directive on freedom of establishment and freedom to supply services in a self-employed capacity in retail trade (Group ex 612 ISIC). Proposal for a Council directive on transitional measures affecting self-employment in retail trade (Group ex 612 ISIC). Proposal for a Council directive on freedom of establishment and freedom to supply services in a self-employed capacity in the food and beverage industries (ISIC Major Groups 20 and 21). Proposal for a Council directive on detailed transitional measures applicable to self-employed activities in the food and beverage industries (Major Groups 20 and 21 ISIC). Supplement to Bulletin of the European Economic Community No. 6, 1965 [O] . 1965

机译：关于理事会关于建立自由和自由提供林业自营职业服务的指示的提案。关于取消对建立自由限制的一般方案的修正案的提案。关于关于个人服务的自雇能力的建立自由和自由提供服务的理事会指令的提案：1.餐馆，咖啡馆，酒馆和其他饮酒场所（852组IsIC）。 2.酒店，房屋，营地和其他住宿场所（853组IsIC）。关于关于个人服务中自雇活动的过渡措施程序的理事会指令的提案：1。餐馆，咖啡馆，小酒馆和其他饮酒和饮食场所（第852组IsIC）。 2.酒店，房屋，营地和其他住宿场所（853组IsIC）。关于理事会关于在零售业自营职业中建立自由和提供服务自由的指令的提案（团体ex 612 IsIC）。关于影响零售业自营职业的过渡措施的理事会指令的提案（团体ex 612 IsIC）。关于食品和饮料行业自营职业的自由建立和自由供应的理事会指令的提案（IsIC主要组别20和21）。关于适用于食品和饮料行业自营活动的详细过渡措施的理事会指令的提案（主要组别20和21 IsIC）。 1965年欧洲经济共同体公报第6号补编

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