Educating the next generation of hospitality professionals – Institut Paul Bocuse
For one of the world’s most reputed culinary and hospitality schools, design thinking is playing a fundamental role. Jeffrey Catrett, Academic Director at Institut Paul Bocuse explains
Educating the next generation of hospitality professionals – Le Cordon Bleu
André J. Cointreau, President and CEO of Le Cordon Bleu talks with HN about the school’s most recent and exciting offerings designed to better equip students with the tools for tomorrow’s hospitality industry.
Educating the next generation of hospitality professionals – Sagesse University
As the industry continues to grow, Dr. Tanios Kassis, Dean of Faculty of Tourism & Hotel Management at Sagesse University explains how he’s preparing future professionals for a rewarding but challenging career
Educating the next generation of hospitality professionals – USJ-IGE
The education of hospitality professionals has become a vital area of study in the Middle East, for which Karim Asmar, Head of Hospitality and Culinary Arts at USJ – IGE is thoroughly prepared
The future of our industry
Key players whose efforts are growing the industry of tomorrow share their insight on learning and development
Fast-tracking the next generation of hospitality leaders
We turn the tables on top hoteliers and ask them the hard-hitting questions you want answered. Here’s what they said…
Phoenicia’s entry into culinary education
HN talks to Franck Page, Executive Chef, Intercontinental Phoenicia Beirut, to learn more about the hotel’s culinary training program and the added value Phoenicia Culinary Institute offers
The go-to countries for a job in hospitality
With more than 630+ million members in over 200 countries/territories, LinkedIn has the unparalleled ability to analyze professional movement. Arda Atalay, head of private sector, LinkedIn MENA, reveals the macro-trends within the hospitality industry through the lens of LinkedIn data
A week in the life of a hotel consultant
Christopher Lund, Head of Hotels for Colliers International MENA gave Hospitality News ME a fascinating day-by-day account of his busy schedule. Here’s what he said and did…
Elevating the culinary arts at Le Cordon Bleu
André J. Cointreau, President and CEO of Le Cordon Bleu talks with HN about the school’s most recent and exciting offerings designed to better equip students with the tools for tomorrow’s hospitality industry. In the wake of an ‘experience’ economy, hospitality has changed into an accommodation model driven by customization...
