Gault et Millau, the worldwide-recognized gastronomic guide founded in 1972, awards 18 points to Stéphane Décotterd’s gastronomic restaurant. This recognition confirms the great talent of Stéphane Décotterd who recently relocated his operation in Glion, the hospitality higher education institute.
Even as the world continues to ease its COVID-19 restrictions, for those of us who are restaurant owners, suppliers, and hospitality staff, we are not expecting a return to “business as usual.” In fact, after 20 months of navigating government restrictions set to combat the virus, many of us in hospitality are beginning to reevaluate our business models altogether.
When not traveling for work, we travel to explore destinations, seeking relaxation and inspiration to recharge our batteries. As tourists, we want an environment that is clean and untouched. Nobody wants to go on vacation and lie on the beach next to a pile of garbage.
"It is true that innovation requires focus, resources and ultimately funding. At IDeaS we have a multi-pronged approach to innovation: 1) A constant dialog with our clients about their evolving needs and how IDeaS could provide more value to them 2) Continuous research and conversations about evolving end consumer expectations, technology transformation and their implications on hospitality at large and particularly the commercial function."
University-Based Retirement Community concepts have been on the rise over the past decade and the trend has held due to the growing needs and wants of retiring Baby Boomers (Clark & Smith, 2021). Retirees residing at a University-Based Retirement Community enjoy more than the standard amenities provided at a traditional senior living community.
The Managing Director of Les Roches in Marbella, considered one of the three best hospitality management schools in the world, participated in the round table titled “Leading the future of sustainable travel: The rebirth of airships”, held at Expo 2020 Dubai.
“Baby Boomers” are settling into their golden years. By 2050, it has been estimated that nearly a quarter of the world’s population will be over 60 years old. With advances being made in health, nutrition, and wellness, rather than suggesting the end of an active life, retirement marks the beginning of a new one.
"There are over 5,000 hotel tech vendors around the world working around the clock to develop new and innovative solutions to common problems or applications to elevate service delivery in hotel operations, guest communications, revenue management, marketing, etc."
When so much of mountain tourism in the Swiss Alps depends on snowfall, what happens when winters become increasingly warm? A group of creative students from César Ritz Colleges Switzerland rose to the challenge in the school's very first “Innovation Week.
The University of South Florida Muma College of Business and McKibbon Hospitality today announced a new partnership that will turn some premier hotel brands into intensive student training grounds.
On November 9, 2021, the NYU School of Professional Studies Jonathan M. Tisch Center of Hospitality hosted a celebratory reception during the 43rd Annual NYU International Hospitality Industry Investment Conference, at the New York Marriott Marquis, to mark the launch of its recently constructed Hospitality Innovation Hub (HI Hub) and the Experiential Learning Lab within it.
Jonathan Humphries is a hospitality consultant and also heads the International Hotel Development and Finance Bachelor’s degree specialization at Glion Institute of Higher Education. He argues that in a fragmented, post-Covid commercial landscape the hotels which thrive will do so through constant reinvention and total flexibility in their approach to market.
