Hospitality Net
DECEMBER 22, 2024
Kaplan and Haenlein (2010) noted that social media is collaborative, dynamic, and interactive online applications, platforms, and media, which allows the creation and exchange of user-generated content on social media platforms.
Hospitality Net
DECEMBER 22, 2024
Ho Chi Minh City, December 20, 2024 After six months of preparation, HOTLIST 2024, one of Vietnams most prestigious events in the tourism industry, concluded with resounding success at Hotel Nikko Saigon on December 18th.
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Hospitality Net
DECEMBER 22, 2024
Food is the fuel for our bodies and can be used as medicine to promote wellness, avoiding travel-associated illnesses by having diet-specific orders that match the specific health condition and thus will have an important impact on overall client/guest wellness. A well-balanced diet provides the energy needed to stay active throughout the day. Nutrition is needed to help to stay healthy and help prevent diet related illnesses.
Hospitality Net
DECEMBER 22, 2024
Guests book through OTAs, direct websites, GDS platforms and even social media, depending on their needs. As such, a narrow focus risks missing potential customers who favor alternative channels.
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Driven by a diverse and exciting ecosystem of passionate, ambitious, and often young entrepreneurs, the Food & Beverage (F&B) sector is a highly competitive environment full of immense challenges and exciting opportunities. Expert Market’s 2024 industry report, sponsored by Toast, is informed by a survey of 522 U.S. food and beverage professionals, from restaurant owners to food service managers, providing insights into the real-time challenges and opportunities within the industry.
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Hospitality Net
DECEMBER 22, 2024
Destinations in the North such as Iceland, Finland, Norway have become more popular in the recent years. Instead of picking tropical each getaways, some tourists prefer to travel to cold places in the winter months. What is there to it to the cold is the new hot travel tendency of some tourists?Digital communication and Marketing expert Dr. Alessandro Inversini and Lionel Saul, research assistant at EHL, and Urs Binggeli, Senior travel expert at McKinsey, weigh in on the motivations and reasons
Food Service Focus brings together the best content for large-scale food service management professionals from the widest variety of thought leaders.
Hospitality Net
DECEMBER 22, 2024
As Congress faces the looming threat of a government shutdown, Americans are bracing for severe economic costs and the threat of widespread travel disruptions just before the holidays. A government shutdown could cost the U.S. travel economy $1 billion per week, affecting millions of American travelers, businesses and federal workers across the country.
Hospitality Net
DECEMBER 22, 2024
Finally! The Federal Trade Commission (FTC) has been critically looking at junk fees for a long time. Over several years, it proposed banning Unfair or Deceptive Fees across many industries. However, on December 17, 2024, the FTC surprised many when it published a significantly revised version as its final Junk Fees Rule (16 CFR Part 464). The Rule is scheduled to become effective 120 days after its publication in the Federal Register.
Hospitality Net
DECEMBER 22, 2024
With the globalisation of music, it has become ever easier for people around the world to discover and connect with different genres and artists. This has sparked tourists interest in visiting the places where their favourite music originated or where iconic musical events, such as festivals, take place. Thanks to an innovative empirical study by Dr Seongseop (Sam) Kim and Dr Antony King Fung Wong of the School of Hotel and Tourism Management (SHTM) at The Hong Kong Polytechnic University, worki
Hospitality Net
DECEMBER 22, 2024
Longevity is indeed the new wellness, to borrow a phrase. Yes, wellness and spa tourism will continue to exist and for good reason as theyre both growing like crazy! the word longevity adds yet another layer based in scientific precision, diagnostics and preventative medicine. The megatrend of longevity tourism may only be accessible for ultraluxury at the moment, but like all adoption curves, it will inevitably slink its way down the star ratings, offering huge revenue opportunities for forwa
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Hospitality Net
DECEMBER 22, 2024
Many of us rely on color to tell when pork is done, assuming white meat means safe meat. But color alone isnt a reliable guide and often leads to dry or undercooked pork. Instead, temperature is the key to perfectly cooked pork tenderloin. Enter sous-vide cooking under the guidance of our Chef Cyrille Lecossois, Senior Lecturer at EHL and sous-vide expert: a precise cooking method that uses controlled temperature to guarantee juicy, tender results every time.
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