Hospitality News Middle East - 2019-06-13

• The hospitalit­y industry: Never in vain
• AHIC 2019 recap
• Sweet success: HORECA Lebanon
• Fast-tracking the next generation of hospitalit­y leaders
• Educating the next generation of hospitalit­y profession­als
• The go-to countries for a job in hospitalit­y
• Annual Hospitalit­y Forum (AHF) in review
• Phoenicia’s entry into culinary education
• A week in the life of a hotel consultant
• The future of our industry
• Work of the future: Is your organizati­on prepared?
• The Levant: Lessons to learn and looking ahead
• F&B in hotels: Afterthoug­ht to forefront?
• Out and about – awards
• Wake-up call: Tourism in Lebanon
• Manama hotels strike ‘Black Gold”
• Feasts from the east: Understand­ing Levantine cuisine
• Designing with food
• Breaking through: 5 things HR management must do in 2019
• White cheese reimagined
• Syrup: Savor the flavor
• Dew drop gelato pie
• Meat: An organic approach
• The key to the city
• Hiring attitude
• HONORING SERGE PERROT
• PEOPLE ON THE MOVE
• THE ONLINE SUPERMARKE­T SECTOR: NOT SO SUPER!
• FULCRUM WINS
• THE EXPERIENCE DESIGN APPROACH FROM INSTITUT PAUL BOCUSE
• ELEVATING THE CULINARY ARTS AT LE CORDON BLEU
• PIONEERING HOSPITALIT­Y & TOURSIM MANAGEMENT AT SAGESSE UNIVERSITY
• MASTERING HOSPITALIT­Y AT USJ-IGE
• THE EMPORIA EXPERIENCE
• Sabine Kassouf

Hospitality News Middle East - 2019-03-29

Hospitality News Middle East - 2019-08-08