Shifted values in the aftermath of the pandemic and increased consumer awareness of all things sustainable and purposeful – has set new benchmarks for hospitality enterprises.
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.
How can hotels prepare, and step up their hygiene protocols to make their establishment safe and trustworthy? What can smaller hotels and lodging providers learn from the best practices of other hotels who are leading the way?
Nobody is really measuring tourist happiness and the impact of tourism on well-being, yet these are the insights that would help hospitality businesses and destinations to perform better in the future.
Hotel General Managers play a crucial role in the hotel’s performance. However their autonomy may vary depending on their education and the type of hotel they work in.
The initiative was launched on 23 January 2020 at the World Economic Forum in Davos under « Swiss Food & Nutrition Valley ». The aim is to address the key challenges of sustainable and high-quality food by attracting talent, start-ups, and investments in Switzerland.
With over 60% of consumers world-wide worried about climate change, the notion of sustainability has become more pressing than ever.