Hess, Danielle2020-12-162020-12-162020-12-14http://hdl.handle.net/10919/101491It is introduced how the ghost kitchen concept has been applied to Hotel F&B department. During the pandemic, focusing on the to-go and delivery, hoteliers try to make a profit from the F&B by increasing the number of restaurant brands that they offer.application/pdfen-USIn Copyright (InC)restauranthotelF&Bghost kitchenArticlehttps://www.hotelnewsnow.com/Articles/305823/Ghost-kitchens-help-to-maximize-hotel-FandB-space