The world’s largest luxury hotel brand reveals what it takes to deliver five-star service around the clock.
How the US bulk wine market works
Here are some insights on how the US bulk wine market operates.
Meliá creates ad hoc Global F&B department
Meliá aims to create culinary concepts adapted to the characteristics of each of its brands to allow guests to imagine the “taste” of the different brands as if it were an additional brand attribute.
Union representing workers at Trump Hotel Las Vegas calls for national boycott of Trump businesses
#BoycottTrump campaign aims to bring Donald Trump to the negotiating table to honors the Trump Hotel Las Vegas’s legal duty to bargain with the union.
Jason Adams appointed Executive Chef at Omni La Costa Resort & Spa
Prior to joining Omni La Costa, Adams served as executive chef at Four Seasons Resort Nevis, West Indies, where he was named “Caribbean Hotel Chef of the Year 2015” by The Caribbean Journal. He also served as executive chef at The Ritz-Carlton Palm Beach, Fla., The St. Regis Aspen Resort, Aspen, Colo. and The Ritz-Carlton San Juan, Puerto Rico.
Kathy LaTour appointed to Banfi Vintners Professorship
LaTour’s research examines the ways in which marketing messages influence consumers’ perceptions and memory of hedonic experiences, with a particular focus on wine and gambling. She is also developing a course called Luxury Marketing for students pursuing jobs in the wine industry.
T’ang Court at The Langham, Shanghai, only restaurant in Mainland China to be awarded three Michelin stars
The three Michelin-star winner will be featured in the inaugural 2017 Shanghai Michelin Guide.
Brian Kearns appointed Executive Chef at Quail Lodge & Golf Club
Chef Kearns will maintain Quail Lodge’s commitment to locally sourced, organic California cuisine while adding touches of European influence as he enhances the culinary components of all food and beverage outlets as well as banquets, wedding and special events on property.
What does your coffee brew say about you?
Specialty coffee is slowly starting to dominate the industry, and any hotel that stays stuck in the era of cheap and old coffee will suffer.
C.C Kyo Lin named Executive Chef at Park Hyatt Sanya Sunny Bay Resort
Prior to this appointment, Kyo worked for Grand Hyatt Shanghai as Executive Sous Chef, mainly in charge of the daily operation of 11 kitchen outlets.
