Escoffier’s e-Learning content includes 45+ culinary foundational videos, recipes and assessment tools covering proper sanitation, among others.
Fadi LeSidon is a man who has been offering unique services since 2005 to Sagesse University students pursuing a career in hospitality backed by academic certification from Ecole Hôtelière de Lausanne. These range from courses in F&B, management, Oenology, events and banquet organization, as well as protocol and etiquette
GCC countries are increasingly moving towards becoming knowledge-based economies according to a recent PwC report. Despite some recent progress, the volume of research publications remains relatively low compared to countries outside of the GCC and still a long way behind more established knowledge economies, said PwC in its latest report....
The hospitality industry continues to provide fertile ground for aspiring leaders, especially in the Middle East. The 2019 Hospitality News ME Careers & Education report looks at the trends taking place throughout the industry and the shifts that are truly making an impact…
Olivier Roux, Senior Managing Director of EHL’s Advisory Services elaborates on the school’s continuously evolving programs
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
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.
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