The key questions for EUHOFA members as educators are equally valid for the industry. Does hospitality education and training really tackle these important dimensions that encapsulate being hospitable and can that be taught in the classroom?
If, as an industry, we were to embrace the idea that the concept of “theatre” should be integrated within the management and operation of our businesses, how much better we might be in adding value to the customer service in creating truly memorable experiences?
Do we operate consistently to high ethical and moral standards, or do we operate within a more flexible ethical envelope that ‘all depends’?
The military needs to maintain the all-important balance in providing the dietary lifestyle that military millennials are looking for and need to do their jobs, but in the wider social and cultural context of the meal experience.
If food and beverage is to continue to be "the beating heart of the hotel”, it needs to be reinvented into a more attractive experience that will meet the changing needs and expectations of today's consumers.
In Bangladesh, the hospitality and tourism industry is one of the fastest growing sectors of the economy.
What do hotels really sell? Question proves to be a hot topic at the recent eHotelier Professional Development Workshop in Bangladesh.
How do we best assess individuals in terms of their professional competence? Whilst many schools have developed their own individual solutions, there is no common international framework that could be applied.
Gregor Seipolt reflects with a former teacher on his journey from fresh-faced hospitality student to his current role as the General Manager of the Holiday Inn Berlin City - West.