Hospitality News Middle East - 2019-03-29

• MEET TOP CHEF
• CHRISTOPHE BACQUIÉ
• MILLENNIAL­S THE GAMECHANGE­RS
• DR. FADY GEMAYEL A PIONEER OF INDUSTRY
• WHAT HOTEL OWNERS WILL SEE NEXT
• FUNDING AN APPETITE FOR GROWTH
• CHALLENGES & SOLUTIONS
• FOOD & BEVERAGE
• WHERE TO BE SEEN
• Furnished serviced appartment­s: a growing sector
• MARKET UPDATE
• BEVERAGE
• SEEN & HEARD
• From e-tourism to r-tourism
• The job market of the future
• Dos and don’ts of hotel F&B
• WE WERE THERE
• HUMAN RESOURCES
• Selecting a POS system for your restaurant
• Agrytech signals new hope for Lebanese food industry
• Why modern companies need mindfulnes­s
• EQUIPMENT
• CHOCOMANIA
• SIX NEW RADISSON HOTELS IN EGYPT
• GOLDEN TULIP MEDIA HOTEL RE-OPENS AFTER FULL REFURBISHM­ENT
• PEOPLE ON THE MOVE
• VENTURE GROUP’S ALL-YEAR-ROUND BEIT MERY CLUSTER UNDERWAY
• BARTARTINE’S RECIPE FOR SUCCESS
• PASTRY CHEF PIERRE ABI HAILA’S FINDS THE ORIGIN OF VALRHONA’S TULAKALUM CHOCOLATE
• JOSÉ AVILLEZ: PORTUGAL’S NATIVE SON
• ANTÓNIO LOUREIRO: MOTHER NATURE’S BEST
• OSCAR GONÇALVE: TRADITIONS REVISITED
• PEDRO ALMEIDA: JAPANESE FOOD WITH PORTUGUESE SOUL
• TIAGO BONITO: THE ELEMENT OF SURPRISE
• TODAY’S CULINARY COCKTAILS
• KEEPING IT FRESH
• CHÂTEAU MUSAR’S WINNING STRATEGY
• AGRYTECH STARTUPS AT HORECA LEBANON 2019
• LEBANESE COMPANY FOR MODERN FOOD INDUSTRY S.A.R.L. (GARDENIA GRAIN D’OR)
• FLAVORED BUTTERS A GASTRONOMY SECRET
• ARE FRESH FRUITS AND VEGETABLES SAFE TO EAT IN LEBANON?

Hospitality News Middle East - 2019-02-07

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