Chef Maroun Chedid, founder of the Maroun Chedid Cooking Academy, speaks about the courses offered and the opportunities afforded to graduates seeking employment in the hospitality industry
Despite moving into an era in which employees are really seen as a capital of the company, the archaic system of biannual evaluations persists. Master Trainer Mark Dickinson thinks it’s time to show employees the true value they bring to the business in a much simpler way
Pascal Gauvin, managing director for the IMEA region of InterContinental Hotels Group (IHG), highlights the specific programs used to recruit, retain and develop the skills of the employees working in the hotel industry
President and CEO of Le Cordon Bleu, descendant of the founding family of the Cointreau liqueur and Rémy Martin Cognac, André J. Cointreau shares his thoughts on the challenges faced by culinary institutes and tells HN why he believes that remaining true to what matters most is key for any future endeavor
In 1969, experts from 12 countries officially launched the World Association for Hospitality and Tourism Education and Training (AMFORHT) at the Hotel School in Nice, under the watch of the United Nations World Tourism Organization (UNWTO), in an initiative aimed at raising awareness and helping the industry to evolve
Amine Moukarzel, president of Louvre Hotels Group MENA/Golden Tulip, talks to HN about the importance individual character traits have as opposed to qualification and experience
Marriott International is the largest international operator in Egypt with a strong footprint of 18 operating hotels and resorts.
Dubai Knowledge Park fills growing demand from Chinese vocational students in the UAE’s tourism sector
The number of visitors from China grew 12 percent in the first quarter of 2018.