Executive Director of Bangi Golf Resort and Bangi-Resort Hotel in Malaysia Soh Chung-Ky knows young Malaysians like to sleep long into the morning. To combat this culture, he offers them work on the afternoon shift. To win new staff and keep them motivated he has also created a few other innovative ideas in the past five years…
How can a meal in a restaurant be transformed into a superlative experience? With good service! A decisive factor in achieving this is the use of professional warewashing technology, along with the tailored services offered by the manufacturers.
Consumption has changed significantly in recent years. We still like to consume things, and we consume a lot – but in a greener way. The tourism branch is actively exploiting this development. Three examples of best practice from Switzerland, Thailand, and Italy.
Evening coffee? Sleep experts may disapprove but it's an ever more popular choice. A cold brew summer cocktail made using carefully selected beans will give your customers that cool caffeine kick they long for on a warm summer's evening.
Careers in gastronomy: attracting generations Y and Z into the hotel industry
Finding and keeping young talent in the hotel industry. At the age of 67, this chef, hotel manager and talent coach still has fresh ideas for the industry and is met especially enthusiastically by career starters.