Registration now open for International Conference on Hospitality & Leisure Applied Research (I-CHLAR)
Lyon, France, July 7 & 8
I-CHLAR is a non profit-making event as it is organized by educational institutions in hospitality, leisure and tourism, sharing the same belief that academics and professionals should exchange and share their respective knowledge and put together complementary and relevant competences needed to face the future challenges of the hospitality, leisure and tourism industry.
- Provide a learning experience for both academia and professionals
- Concentrate presentations' content exclusively on applied outcomes/research
- Narrow the gap between academia and industry through knowledge transfer
- Focus thoughts and discussions on concrete actions
- Have a social interactive event
Keynotes Speakers on Thursday 7th July 2011
- Online travel agents and third party distribution - Innovation and development, by BRIAN FERGUSON, Vice President of Supply Strategy & Analysis, Expedia® Partner Services Group
- Tomorrow’s executive chef: A manager, a cook or an artist, by JAMES GLOVER, Vice President, Food and Beverage, Europe, Hilton Worldwide
- The market for critical opinion: how critics (read: culinary guides) compete for audience attention and make or break restaurants’ reputation, by PHILIPPE MONIN, TOUPARGEL Chair Professor in Strategic Management & Associate Dean for Research
- Innovation and development in the luxury hotel market, by MARKUS SEMER Senior Vice President Corporate Affairs and Strategic Planning, Kempinski Hotels
Panel discussion on Thursday 7th July 2011
- Christian HOTTIN, Head of the department of research - general direction of heritage ministery of culture & communication
- & Jean-Michel DACLIN, Deputy Mayor & Vice-President of Greater Lyon in charge of International Relations, Tourism and European affairs.
Since November 2010, the "French gastronomic meal" belongs to the UNESCO heritage. The organization of the United Nations for education, science and culture has consecrated the French-style meal as being a "customary social practice intended to celebrate the most important moments of the life of individuals and groups". According to Unesco, “individuals called gastronomes are those who possess deep knowledge of the tradition and preserve its memory watch over the living practice of the rites”. The local session aims to bring together the professional, academic and the regional points of view. Invited speakers will exchange and contribute to the potential opportunities for development and recognition of the hospitality business and related research opportunities. With such a heritage, what are the political, social and touristic issues for the country? What is at stake for this tradition? How do you promote this intangible heritage?