F&B Display

Make-your-own champagne cocktail bar with orange and pineapple juices, Angostura bitters, sugar cubes, lemon twists, fresh fruit, and champagne, by the Mandarin Oriental in San Francisco

Hanover Benedict, made with local eggs, sautéed spinach, red-pepper hollandaise sauce, and a potato cake, by Hanover Inn in Hanover, New Hampshire

Outdoor break, including a carving board, international cheeses and breads, and paella, by Lake Lanier Islands Resort in Buford, Georgia

Florida Orange Break, including orange-laced cookies and macarons, orange chocolate-covered cherries and apricots, orange-ginger muffins, frozen orange pops, crystalized orange rings, and a variety of orange-flavored beverages, by Boca Raton Resort & Club in Florida

New York-style deli station, including potato knishes, grilled pumpernickel bread, the Pickle Guy pickles, local mustard, and Schaller & Weber deli meats, by Westin New York Grand Central

Popcorn Couture Cinema Break, ­including mixtures such as All American (bow-tie pretzels, peanuts, and M&M’s), Rio Bravo (chipotle chili powder, corn chips, and lime), and Bedtime for Bonzo (banana chips, Nestlé Buncha Crunch, and toasted ­coconut), by Walt Disney World Swan & Dolphin in Orlando

Interactive American Apple Culinary Break, which involves a specialist teaching the craft of creating apple pie, as well as a spread of apple tarts, fresh apples, and apple juice, by the Park Hyatt Washington

Vitality conference breaks, including open-faced Parma ham sandwiches with sun-dried tomato spread, ricotta, and basil, available at all Swissôtel Hotels & Resorts locations

Lemon Break, including a lemonade display, lemon tarts, lemon sorbet, lemon candies, lemon confit, lemon drops, lemon shooters, lemon chiffon cakes, lemon crème brûlées, lemon rum babas, lemon napoleons, and lemon meringues, by Newport Beach Marriott Hotel & Spa in California

Charcuterie selections hanging from a steel bow, by Wyndham Grand Orlando Resort Bonnet Creek in Florida

Breakfast bites, including French toast sticks, fruitinis, mini yogurt parfaits, bite-size beignets, and cereal ­shooters, by W San Diego

Cookie station, including Oreos, pecan sugar ­cookies, and gingersnaps, as well as ice cream, lemonade, and sweet tea, by the Trump SoHo in New York

Savory break spread, including Thai chicken satays, sushi and sashimi, smoked mountain trout and crème fraîche on cucumber, edamame, ­and seaweed salad, and vegetable ­smoothies, by Lake Lanier Islands Resort in Buford, Georgia

Local treats spread, including pecan caramel turtles, trail mix with chocolate-covered coffee beans, pretzels, and dried cherries, brisket quesadillas with poblano ranch dressing, chocolate and dulce de leche tartlets, assorted Sweet Leaf iced teas, and coffee, by Hyatt Regency Lost Pines Resort in Austin, Texas

Refreshment break buffet, including chicken chutney salad in phyllo cups, hummus with celery and carrot sticks, Very Berry shooters, mango-carrot nectar, and homemade granola with Greek yogurt, by the Hilton Tucson El Conquistador Golf & Tennis Resort Executive Conference Center in Arizona

Colorado craft beer tasting and pork bar, including chicharrones in pickled cornichon aioli, B.L.T. ­grinders, mini hog Dagwoods, pork-cheek ­pastrami Reubens, and house-pickled ­vegetables, by Hyatt Regency Denver Tech Center in Colorado

Build-your-own trail mix and smoothie station, including the Ready Set Glow smoothie with açai berries, flaxseed, and coconut water; and the Jump Start smoothie with blueberries, bananas, Greek yogurt, and flaxseed, available at all Kimpton Hotels & Restaurants

Breakfast tapas of a lobster omelet, pineapple upside-down pancakes, smoothie samplers, and a banana split yogurt parfait, from Loews Miami Beach Hotel in Miami Beach