So far, the use of robots during the COVID pandemic has been proving very useful in the medical sector, but their practical uses could be stretched to many other industries.
The “new normal” cannot be implemented without sustainability as a core value that underpins the entire business structure. From interior design to food waste, it’s now time to reconcile long-term vision with momentary short-term gains for the sake of the bigger picture.
As employees worldwide switch to working from home, the dangers associated with mobile devices, remote access to core business systems and poor online practices are increasing.
A look at the numerous economic factors that determine the degree of damage the pandemic has wreaked on the hospitality and tourism industry. How, who and why some areas of the industry might come out better or worse than others.
In celebration of the UN Sustainable Gastronomy Day on June 18th, EHL’s Carlos-Martin Rios (Professor of Management & Sustainability) shares some practical guidelines on the meaning and implementation of recent initiatives in our food chain. Not only can our future be greener, but also optimistic, workable, collective and rewarding. What’s not to like?
The plans you create and implement should make your housekeeping team more efficient when tackling additional hygiene measures that are necessary post-COVID-19.