To define five-star service for food and beverage, Stein Eriksen Lodge management took individual and collective experiences of what they thought a five-star hotel was; then the hotel's executive committee made the decisions, with buy-in from the rest of the team. Take a look at the service standards that raised the bar: Core service standards and F&B service standards by department and by meal period. (click to view the complete service standards)

Hilton Suites Phoenix won a “Connie” award within Hilton, based on guest feedback, as the best of the brand for meetings F&B in North America. Click to view photos of their banquet presentations.

Ali Ashraf posits: "Good food cannot save bad service, but good service can save bad food." What do you think? Join the discussion on LinkedIn. Not a member of Hotel F&B: Lodging Food and Beverage Trends on LinkedIn? Click here to join today.