Food and Beverage Management in Hotels

Lottie-Haines is an F&B-management expert with a Bachelor's in Hospitality and a specialization in hotel-restaurant integration. She has overseen banquet operations, menu costing, and supplier negotiations to maintain margin targets at full-service hotels. Lottie publishes handbooks on beverage-pairing strategies, inventory-turn analysis, and HACCP compliance for hotel kitchens. She leads chef-and-server cross-training sessions to foster seamless guest experiences. Her current initiatives involve predictive sales-mix forecasting to optimize staffing and inventory.