asian hotel

& Catering Times

Published since 1976 Vol 36 March 2011

ANCIENT HOTEL
Boutique renovation project
CATERING TIMES
Contemporary desserts
Hong Kong SAR HK$50
China RMB50

DEGREE OF PRACTICE
Singapore S$15
Malaysia RM30
Thailand Bt300
Rest of Asia US$10 Training tools for hotel schools
 E d i t o r ’ s M e s s a g e

W
elcome to the March issue of your
favourite hospitality read!
Sometimes it only takes a
trivial incident to put your property in a
journalist’s bad books and the result can be
years of bad publicity. Unfairly these incidents
can even be down to misunderstandings or
poor research by the journalist but the mud
sticks. We asked two PR veterans how they
would handle some real life situations. The
advice is that solid answers to questions,
humour and the odd freebie can go a long
way to restoring a good name.
Internal communication is also crucial –
if you have a journalist on the property make
sure everyone relevant knows and behaves
accordingly.
Looking after the details can be time-
consuming but the rewards can be stunning.
Take a look at the renovation of an ancient
residence in Jodhpur in the Indian state of
Rajasthan. The developer ran through 30
options before getting the result he wanted
and the spectacular beauty of the property
comes through in the photography on
our front cover and in our design story,
(see pp36-39)
On a point of detail – can we make a plea
to the authorities at Bangkok’s international
airport? We hear passengers in transit are
struggling to catch their onward flights and
getting lost in the terminal building purely
because the stunningly designed building
lacks one thing – adequate signage.
Mischa
Moselle

Managing Editor
ENDORSEMENTS
Mischa Moselle
mischa@thomsonpress.com.hk
The Federation
Design by Hong Kong Hotels
Association
Hong Kong
Chefs Association
Federation Of Hong Kong
Restaurant Owners
Baking Industry
Training Centre Of Hong Kong
Association
Of Thailand
Koon Ming Tang Hotel Owners

production@thomsonpress.com.hk

Contributors
Victoria Burrows Association Of Singapore Hong Kong Hong Kong Singapore Hong Kong
Lena Gidwani International Chefs Association Bakery & Confectionery Maitre D’hotel Association Hotel Association Bartenders Association
Hoteliers Shanghai Association
Mark Graham
Zara Horner
Robin Lynam
Saul Symonds
Shanghai Myanmar Chefs Malaysian Association Macau Hotel Club managers Association
Chefs Association Association Of Hotels Association Hong Kong
Associate Publisher
Sharon Knowler
sharon@thomsonpress.com.hk

Advertising Sales Manager

Claire Sancelot Asian Hotel & Catering Times
claire@thomsonpress.com.hk is published monthly by
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Circulation Executive The opinions expressed in Asian Hotel & Catering Times do not necessarily represent the views of the publisher or the
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March 2011 AHCT 3
 CONTENTS
Volume 36 March 2011 TECHNOLOGY
32 Efficiently and effectively selling rooms EVENTS AND EXHIBITIONS
74 Events Calendar
DESIGN
36 Turning an historic gem into a modern- 76 Previewing Hofex
day diamond in Jodhpur
78 Previewing Hosfair
FEATURE
40 Changing guest expectations in India 80 Previewing SIAL

APPOINTMENTS
90 See who is moving where

54
Dramatic Guangzhou

28
Photography courtesy of the
RAAS boutique hotel
Coffee in China

NEWS
CULINARY
44 Heston Blumenthal; Starwood future Advertisers’ I nd e x
conference; awards & cups; Santi
Santamaria ADA 9
Alpha International 63
INDUSTRY Athena Tableware 65
6 Macau; more spas; energy efficiency; Beech Ovens 71
what’s happening to Koh Samui Boncafe 26 & 27
Bravilor Bonamat 57
Canada Beef Export Federation 45
PRODUCT
Ecole Hoteliere Lausanne 21
60 Perfect wine glasses; buffets by design; Electrolux 31
tabletops; fizzy chocolate Elle & Vire 11
Food Hotel Indonesia 81
MANAGEMENT Franke 55
16 The benefits of a practical education GLION 15
24 How to manage PR disasters Global Search International 7
HOFEX 79
MARKET REPORT Hotel Expo Macau 87
28 The growth of Guangzhou Hyperlux IBC
IHIF 89
India Hotel Expansion Summit 83
La San Marco IFC
The cream of desserts Meiko 41
Ming Fai 13 & 43
Up and Coming... Monin 47
Pegasus Solutions 35
April Pevonia 22 & 23
• Recruitment Rancilio Macchine per Caffe 53
FOOD • Market Report: India Restaurant & Bar 85
48 Why chefs love signature desserts • Security Safemark Systems 33
• Resort design Santos 29
DRINK • Dairy SIAL 86
54 China’s growing love affair with coffee • Wine SSTH, Swiss School of Tourism and Hospitality 19
• In-room safes; Outdoor furniture; Bakery Taiwan Intl Food+FoodTech+Packaging+Horeca 82
EQUIPMENT Thaifex 84
64 Which spirits glass goes with which May The Hotel Show 88
• Housekeeping Villeroy & Boch OBC
drink?
Wine & Gourmet Asia 61

48
• Japan
68 Pizza ovens – not just for pizza • CRM WMF 51
• Restaurant Wood Stone Corporation 73
• Seafood Zieher 67
• Beer
• Mini bars; Bathrobes
4 AHCT March 2011 March 2011 AHCT 5
I n d u s t r y N e w s
IHG toasts eastern success
The InterContinental Hotel Group (IHG) enjoyed a great year in 2010, with 319 deals inked and operating profit up 22 percent.
Andrew Cosslett, Chief Executive of IHG, said, “After a slow start to the year, the industry staged the sharpest recovery in its
history, exceeding all expectations. By focusing on our brands and using our scale, we delivered six percent growth in revenue per
available room. The US$1billion Holiday Inn relaunch is almost complete, delivering improved guest satisfaction, and we are now
working with our hotel owners to refresh Crowne Plaza,” he added.
Asia Pacific continues its strong performance with RevPAR growth of nearly 11 percent. In Asia, IHG opened new hotels in key
locations such as India, Vietnam, Thailand and Singapore, with 20,000 new jobs to be created. Greater China was the brand’s
strongest market with RevPAR up 25.8 percent for the year, including 55.9 percent in Shanghai, boosted by the World Expo.
In total, the group opened 24 hotels in 17 cities across China, including Asia Pacific’s first Hotel Indigo on the Bund and the
Intercontinental at the Expo. In Vietnam, it opened two new Holiday Inn resorts in Cam Ranh Bay and Phu Quoc, while Bangkok
welcomed the Crowne Plaza Lumpini Park.
Asian properties such as the Crowne Plaza Lumpini Park in Bangkok contributed to IHG’s growth
Overcoming Cyclone Yasi
As Cyclone Yasi tore through Queensland this February, hotels
in the region braced themselves against the storm, one of the
worst in the state’s history.
The Shangri-La Cairns says it was very fortunate to escape
the main impact of the severe tropical cyclone. As the city was
evacuated, guests remained in the hotel, were moved to the
ballroom for safety and remained there until the main part of the
cyclone had passed by. After that, it was really just a case of
clearing through the debris and re-setting our restaurants and
bars,” said Gavin Weightmen, Director of Sales and Marketing.
“With limited staff in the hotel, spouses and partners
pitched in to help in areas such as housekeeping and food &
beverage, with the guests responding fantastically to directions
and advice,” added Weightmen.
The Mirvac Hotel Group, which has five properties in the
region, says all were well prepared for the intense weather
conditions and had taken all necessary precautions for the well-
being of guests, staff, and buildings where possible.
Stephen Burt, CEO Mirvac Hotels & Resorts said, “I am
6 AHCT March 2011
Mirvac properties were spared the worst of Cyclone Yasi
very pleased to report that our properties were spared the worst
of Cyclone Yasi and incurred no major structural damage. I am
extremely proud of the way our general managers and their
teams went about ensuring that all guests were well-cared
for, and their amazing professional attitude to getting on with
whatever needed to be done.”
I n d u s t r y N e w s
The battle for
Stanley Ho’s billions
Macau’s richest man, casino mogul Stanley Ho, is fighting
for control of his multi-billion dollar fortune and after dropping
one legal action, he’s recently filed new legal proceedings
against members of his family as he fights for control of his
gambling empire.
The first suit – which was issued after members of his
family transferred his shares to them without his knowledge,
he says – was spectacularly withdrawn in a televised
statement on Hong Kong TV at the end of January after the
family agreed to negotiate an agreement. Less than two The topping-out ceremony
weeks later, however, Ho was in talks with lawyers again,
after two of his daughters, Pansy and Daisy, allegedly broke
their promise to return his US$1.6 billion stake in his flagship
Golden prospect
company SJM Holdings, which has stakes in casinos,
Galaxy Entertainment Group has commemorated the topping-out
luxury hotels and slot machine lounges. This goes against
of Galaxy Macau, the newest integrated destination resort on the
his wishes of distributing the family wealth evenly between
Cotai strip, with the last piece of real 24-carat gold leaf applied
his four families, which includes three ‘wives’ (his only legal
to one of the tower’s six cupolas. The amount of gold leaf used
wife, Clementina, died in 2004) and 16 children. The ageing
would cover 87 football pitches. This signifies the completion
entrepreneur also later claimed he was forced to make the
of the property’s exterior and the countdown to the property’s
broadcast against his will.
unveiling. Executives have noted Galaxy Macau is, “Built by Asians,
Ho, whose net worth is estimated by Forbes magazine
for Asians,” with accommodation provided by three Asian hotel
at US$3.1 billion, has built an empire that covers virtually
brands: the Banyan Tree; Hotel Okura; and Galaxy Hotel, marking
every facet of the former Portuguese colony’s economy. Even
the entry into the Macau market for both the Singapore-based
with recent competition from United States rivals such as
Banyan Tree and Japan’s Okura hotel company. Total investment in
Las Vegas Sands and Wynn Resorts after his four-decade
the integrated resort has been HK$14.9 billion (US$1.91 billion).
gambling monopoly ended in 2002, the Ho family takes more
than 50 cents of every dollar bet in Macau.
Now in his 90th year, Ho suffered a stroke in 2009 from
which he only recently recovered and is determined to
distribute his wealth as he sees fit while he remains able.
GLOBAL SEARCH INTERNATIONAL INT. GUILD OF BUTLERS & HOUSEHOLD MANAGERS
Expedia’s ENHANCE YOUR SERVICE WITH
ROYAL BUTLER TRAINING
Indian venture
Refined and highly regarded Luxurious Butler
training designed specially for Butlers & would-be
Butlers. Helping to re-define service excellence
Last month saw the launch of the latest brand campaign by
Teaching essential skills, developing standards &
online travel portal Expedia in India. The campaign, dubbed
services by targeting the mindset of the butler to
‘Big Daddy of Online Travel’, showcases the company’s understand, meet and exceed the expectations of
inventory of 130,000 hotels – the world’s largest hotel every unique guest.
inventory – more than 430 airline partnerships, and more Tailor made Hospitality programmes
WWW.IGBH.COM
than 5,000 holiday activities. The launch comes two years Email: Wayne@igbh.com
after Expedia first entered the India market with expedia. OTHER HOSPITALITY COURSES
co.in. • Improve Your Service Mindset.
• The Guest Stay, Pre-Arrival To Departure.
• Household Management.
Expedia will be spending up to Rupees 250 million • Hospitality Refinement & Education.
• The Art Of Valet Service.
(US$5.54 million) on marketing and branding activities for the • The History Of Hospitality.
• Guest Care - Who Is The Customer?
• Exceptional Food & Beverage Training.
launch. • Luxury Villa Training.
• Inside The Mind Of The Guest.
• Royal Standards Of Service.
Expedia India says it is the right time to expand. “It • Communication Skills.
• Perfect Room Service.
• Who Is The Guest & Where Are They From?
is time for Expedia to invite more Indian customers and • Thinking Like A General Manager.
• Teaching Others - Training Techniques.
introduce value products,” says Dan Lynn, managing
director of Expedia Asia Pacific. “We have spent the last two EXECUTIVE RECRUITMENT - GLOBAL VACANCIES
“Executive candidates for luxury boutique resorts and hotels worldwide”
years understanding how Indians want to book and travel Recruitment and Executive Search for Asia, South Pacific, Middle East and Africa,
and are excited to be offering our ‘Zero Expedia Fee’ offer, North and Central America, and South America
as we launch our brand campaign. We expect this brand VACANCIES WORLD WIDE - WWW.GLOBALSEARCHINT.COM
launch to result in an increase of over 150 percent shoppers
on Expedia.co.in over the coming year.” Email: Wayne@globalsearchint.com
Tel: ++ 44 (0) 207 7 033 666
March 2011 AHCT 7
I n d u s t r y N e w s

Indians welcome
Improving new travel
energy experiences
management The Indian leisure traveller is eager to seek out new
destinations with China, the Maldives, Indonesia, Africa
Why does a property consume the same
and neighbouring Bangladesh listed by Indian travellers as
amount of energy when the occupancy rate
destinations they plan to visit in the future according to a recent
drops from 95 percent to 70 percent? This
study by Nielsen and the Pacific Asia Travel Association (PATA).
was the question recently posed by the GM
Singapore remains the top destination for both the business
of a leading hotel to Lloyd’s Register Quality
and leisure traveller but it’s slowly being edged out in favour of
Assurance (LRQA) team.
paths traditionally less travelled by Indians. Surekha Poddar,
LRQA’s Vice President of Business
Executive Director of Nielsen said: “The diversification in
and Sustainability Development, Richard
destinations indicates a greater sense of adventurism and
Gunawan, addressed this very question at
discovery that should be heartening for tourism as a whole,
a recent conference in Macau. According
and a clear symptom of a confident Indian consumer mimicking
to Gunawan, not all hotels track and
their country’s confidence and prominence. The Indian traveller
analyse the energy consumption pattern in
is set to become a prized possession as potential spending
their property. Some of the activities that
power and disposition to travel to new countries increases.”
influence the energy consumption pattern
With the growth of India as a source market for the travel
are that guests require more heating or
industry, there is an increasingly greater focus on targeting the
cooling under certain weather conditions;
Indian traveller. One of the most critical observations is that
completion of renovations or installation of
the Indian traveller is not a homogenous entity. “Apart from
facilities such as mini bars; and revamping
the natural segments of those travelling for business or leisure,
equipment.
there are key sub-segments across tiers of towns and different
Implementing international energy
life stages and work profile. Travel motivations also differ in
management standards such as EN 16001
Jiva Spa at the Falaknuma Palace each of these sub-segments as do their planning and choices,”
and the upcoming ISO 50001 encourages
added Poddar.
property owners and hoteliers to plan for

Going well the future and consider what will happen

to the property over the next 10 years. The
standards also prescribe a guideline to
A number of high-end and high-profile spas have launched across India, help hoteliers to measure and report the
corroborating a recent wellness market study by the International Medical activities. An external auditor such as LRQA
Travel Journal that found that the Indian wellness and health market is can help the hotel management detect
estimated to be growing at 25 percent a year. The journal cites that India has inefficiency or flaws in the system at a much
2,300 big and medium spas. The next four years will see at least 700 new earlier stage. The senior management
spas – both international and Indian brands – build their infrastructure in India. should also be able to prioritise critical
The newly launched Imperial Spa at the Imperial Hotel in New Delhi offers matters with help from a third party.
16,000 square feet (1,490 square metres) of spa facilities set in landscaped EN 16001 and the upcoming ISO
gardens. The attractive Mughal-style décor aims to evoke a feeling of spiritual 50001 will soon be adopted globally as
harmony. The spa is available only for hotel guests and offers packages, companies aim to become more energy
healthy cuisine and personalised well-being programmes. efficient. The International Organization for
The Leela Palace Kempinski New Delhi has launched the country’s second Standardization (ISO) committee believes
Espa, the first opened last year at the Leela Palace Kempinski Udaipur. The that the future ISO 50001 standard could
6,500-square-foot (604 square metres) spa is spread over two floors with a influence up to 60 percent of the world’s
café, fitness centre, separate relaxation areas for men and women, changing energy demand. It is anticipated that
rooms and sauna and steam rooms on the first floor. Seven treatment rooms, corporations, supply chain partners, utilities,
a spa suite for couples, and a relaxation room for women are found on the energy service companies and others will
second floor. adopt ISO 50001 as a tool to reduce energy
In Hyderabad, the 10-year restoration of the more than 100-year-old intensity use and carbon emissions in their
Falaknuma Palace by the Taj Hotels group is complete, and the Jiva Spa own facilities as well as those belonging to
therein offers a range of Indian-inspired treatments. The elegant spa uses no their customers and suppliers to benchmark
branded products, only its own hand-blended oils and treatments. The unique against international best practice.
signature treatment at Falaknuma is the 150-minute Nawab-e-Khaas, which Find out more about energy efficiency
incorporates a foot wash, an exfoliating body scrub, a light facial scrub and a and climate change at www.lrqa.com
gentle restorative massage.

Singapore is facing tough competition for the Indian visitor

8 AHCT March 2011

I n d u s t r y N e w s

Carlson looks to India Koh Samui

struggles with
oversupply
Global hospitality and travel company Carlson recently reported a 12 percent
increase in sales in 2010 to US$6.5 billion.
“This strong sales performance is one of several key milestones that
Carlson Hotels achieved in the first year of its Ambition 2015 strategy,” said
Hubert Joly, President and Chief Executive Officer of Carlson. “Looking ahead,
we have exciting plans to continue our momentum towards our objectives.”
Opening 66 new hotels globally, the company continued its rapid expansion
in key emerging markets, which represented 60 percent of new signings in
2010. The company solidified its leadership positions in India, Russia and Africa
in particular.
It increased its ownership in the Rezidor Hotel Group to more than 50
percent, and acquired its key partner in India, RHW Hotel Management
Services.
Looking forward, the group is focused on continuing the implementation of
its Ambition 2015 strategy, and the main priorities for one of its major brands,
Radisson, is to implement property improvement plans and continue the global
expansion of the brand, with 44 openings expected in 2011.

C9 Hotelworks Managing Director Bill Barnett

Koh Samui’s four-year hotel building boom is

Radisson has global ambitions
NagaCorp announces
73 percent increase in
net profit
Amid a competitive and robust gaming climate throughout the Asia Pacific
region, leisure and entertainment gaming company NagaCorp, the largest
company of its kind in Phnom Penh, recorded a profit increase of 73 percent for
2010.
Net profit for 2010 rose to over US$44 million compared to US$25.5 million
in 2009, and the group says it achieved these results by staying focused on
its remodelled strategy of building up its public floor and gaming machines
business.
The group also witnessed an 82 percent increase in non-gaming revenue due
to its hotel and entertainment operations.
Sustained tourist arrivals in Cambodia, along with a stable political
environment, have enabled the group to continue its penetration of the mass
gaming market. Tourist arrivals to Cambodia for the first 11 months of 2010
increased approximately 17 percent to 2.3 million visitors. The majority of
these visitors to Phnom Penh also visited NagaWorld, making the hotel and
entertainment complex one of the most visited sites in Cambodia.
10 AHCT March 2011
threatening to undermine the long-term success
of the destination, according to Samui Hotel
Market Update 2010, a report produced by C9
Hotelworks.
The report reveals that oversupply heavily
impacted last year’s operating performance and if
there was no airport expansion or relocation plans
that would improve access to the island, the long-
term potential of Koh Samui would be capped.
C9 Hotelworks Managing Director Bill
Barnett said: “The simple problem is that you
can’t stay there if you can’t get there, this is the
key restricting growth in Koh Samui. Private
sector development in the hospitality sector has
surged well ahead of transportation infrastructure
improvements, which has caused the market to
go into a tailspin.”
According to report data, gains during
2010 in international arrivals were neutralised
by diminishing European tourists and a drop in
the volume of historically strong repeat guests.
Marked declines were registered in occupancy by
7 percent, average room rates by 15 percent and
RevPAR by 26 percent, compared to 2009.
However, Barnett added that future trading
prospects were greatly bolstered by the high
quality of much of the new supply, with several
products entering the market in the luxury and
upscale tiers.
Comparing the emerging destination to the
more developed markets of Phuket and Bali, what
is clearly missing in Koh Samui is a regional low
cost carrier and charter flights, the report states.
“As new markets are emerging, low cost carriers
and charter flights are high demand generators.
An example of competing regional destinations
is the new international airport in Lombok, which
looks set to leapfrog growth with its ability to
land Boeing 747 and Airbus wide-body aircraft,”
concluded Barnett.
I n d u s t r y N e w s
IN BRIEF
The contract-signing ceremony Rebrand for Melbourne’s airport hotels

launched under the Amari brand in

Onyx Hospitality Group has been
appointed to manage Herathera
Island Resort, a 273-villa property in
the Maldives, the group’s first property
outside Thailand.
During 2011, the resort will undergo
enhancements to the beach and villas
as well as the addition of sports and
children’s facilities and will be re-
The Preferred Hotel Group recently
honoured Phuket’s Andara Resort &
Villas as Preferred Boutique Resort of
the Year.
Following its launch in February 2010,
Andara has met with a warm reception
by the industry. Andrew Whitaker,
General Manager of Andara Resort, says,
“We have created a destination hotel in
its own right that embodies the ultimate
in luxury vacationing and travel. Winning
another prestigious award recognises the
efforts of our team to deliver consistently
the highest standards of service and
genuine hospitality to our guests.”
Preferred Hotel Group President
Lindsey Ueberroth commented, “All
of this year’s award recipients are the
embodiment of Preferred’s ‘Standards
of Excellence’, which is the defining
element of our brands. We applaud their
continued commitment to excellence
in hotel-keeping and their ongoing
leadership within the industry.”
Andara Resort & Villias – infinity pool villa
late 2011.
At the official signing ceremony,
Mohammed Mihad, Chief Executive
Officer of Maldives Tourism Development
Corporation (MTDC), said: “We
are confident that the experienced
management team at Onyx will
significantly enhance the services and
systems at our resort. We are focused
on further developing the southern part
of the Maldives with Gan International
Airport as the hub, and the relaunch of
Herathera under new management will
play a significant part in this.”
Set on Addu, the southern-most
atoll in the Maldives, the 273-villa resort
features three natural lagoons, a turtle
hatchery and a 4km beach, the longest
of any resort within the archipelago.
Honouring the Hotel G Beijing
Hotel G Beijing scooped three awards
at the TripAdvisor Travellers’ Choice
Awards and has also been recognised by
Travel + Leisure magazine in China.
Based on millions of reviews from
travellers around the world, TripAdvisor
voted it the 10th Trendiest Hotel
Worldwide and third Best Hotel in China,
while Travel + Leisure magazine - the only
Chinese-English magazine of its kind on
the mainland - voted it Best Design Hotel
2010.
The hotel’s General Manager,
Olivier Trinquand, said of the awards,
“I would like to express our sincere
thanks for these special recognitions
and encouragement from the users of
TripAdvisor and the readers of Travel
+ Leisure. It could not have been
accomplished without all the hard work
of each member of our Hotel G team.”
The Hilton Melbourne Airport Hotel will
become the Parkroyal Melbourne Airport
Hotel this April, and is the third Parkroyal
hotel in Australia for Pan Pacific Hotels
Group, which brought the brand back to
Australia last year.
Commenting on the re-branding, Pan
Pacific Hotels Group President and Chief
Executive A. Patrick Imbardelli said, “We
are delighted to bring Parkroyal back to
its birth city of Melbourne, and guests can
look forward to the brand’s unique offerings
in more cities as we continue to expand in
Australia.”
The opening of the Parkroyal Melbourne
Airport along with the recent introduction of
two Parkroyal properties, Parkroyal Darling
Harbour, Sydney and Parkroyal Parramatta
in Sydney, further drives Pan Pacific Hotels
Group’s aggressive growth in Australia.
The Thai tourism industry recently received
a detailed briefing on how to tap the global
weddings and honeymoon market at a
half-day seminar organised by the Tourism
Authority of Thailand (TAT).
Entitled ‘Love & Money: The Most
Powerful Forces in Bridal Marketing,’ the
seminar covered the latest wedding and
honeymoon trends, including bridal spending
habits and trends likely to influence 2011
sales. It also included a state of the industry
report, and ways to help Thailand effectively
compete and win market share.
According to wedding expert Jacqueline
Johnson, who conducted the briefing, “When
it comes to love, clients absolutely will spend
money despite a sluggish economy as
couples still dream of that fairytale wedding
or honeymoon experience.” To complement
the seminar, TAT launched a micro-site,
Honeymooning-in-Thailand.com, to help
couples plan their trip of a lifetime.
One of the TAT’s key marketing strategies
for 2011 is to position Thailand as a top
honeymoon destination in the United States,
focusing on Bangkok, Chiang Mai, Chiang
Rai, Krabi, Phuket, Koh Samui, and Hua Hin.

12 AHCT March 2011

I n d u s t r y N e w s
A new 5-star landmark
A two nights for the price of one opening
offer has been announced at The Capitol
Hotel Tokyu, the new 5-star landmark in the
centre of Tokyo. The US$360 rate in a deluxe
King room is available until April 30.The hotel
is built on the site of the former Tokyo Hilton
Hotel, the first ever international hotel in
Japan, built in 1963.
Zinc | InVision Hospitality unveiled
Cinnovation CG, the US$1 billion investment
company and a subsidiary of Nepal-based
conglomerate Chaudhary Group, which
is behind Zinc | InVision Hospitality,
has pledged US$170 million investment
in the new hotel company. During a five-
city Asian investor roadshow, Cinnovation
CG Chairman, Binod Chaudhary said the
investment would allow the company to
open or brand 30 hotels in Asia by 2013.
Zinc | InVision Hospitality, was formally
launched in January this year, currently
operates three brands at nine hotels in
three countries in Asia and has developed
seven hospitality brands catering to different
market segments: Zinc City, Glow Studios,
Zinc Edge, Zinc Living, Soma, Zinc Journey
and Touch by Zinc.
Starwood Hotels & Resorts Worldwide
has reached an agreement with Fisherman
Harbour Company to develop Four Points
by Sheraton and Aloft hotels in Patong,
Thailand. Both hotels are scheduled to open
in 2014 as the companies hope to cash
in on Phuket International Airport’s current
expansion, which will double its capacity and,
it’s hoped, generate demand in the mid-
market section.
14 AHCT March 2011
IN BRIEF
The Mira Hong Kong has become an
entirely smoke-free hotel. In compliance
with the Hong Kong government’s
existing and expanding law covering
public areas including restaurants and
bars, smoking will only be permitted
on the al fresco terrace garden and in
specialty rooms and suites.
Smoke free in TST
Mandarin Oriental Singapore has
introduced an ‘artistic getaway’ room
package to launch its largest harbour
facing accommodation, the Bay Suite.
Spanning 68 square metres, the suite
comprises a bedroom with king-sized
bed, a living area, panoramic views of
Marina Bay, it may be converted into
a two-bedroom suite with an adjoining
bedroom and is decorated with original
pieces of Oriental art. Included in the
package are private guided tours to
the Singapore Art Museum, as well as
an art advisory service from a gallery
that specialises in acquisition and
management of private art collections.
Bay Suite package
The 135-year-old Mandarin Oriental,
Bangkok has completed the
refurbishment of the hotel’s main lobby
and reception area. All new upholstery,
carpeting and furniture has been chosen
by interior designer Jeffrey Wilkes,
working to a brief that stipulated the
‘DNA’ of the hotel be preserved, but
combined with a modern interpretation
on traditional themes. Other areas that
were part of the refurbishment included
the book kiosk, spa desk, the Oriental
Corner cake counter and the addition of
luxury retail showcases.
Hotel executives pick up the ‘Mouseketools’ of hospitality
Rest Detail Hotel Hua Hin’s fundraising
Christmas tree raised US$1,456. The funds
will be equally divided between three local
charities: Kasetsart Veterinary Teaching
Hospital; Ban Wang Bot School; and
Conservation and Restoration of Kuiburi
Forest. The charitable Christmas tree acted
as an innovative guest donation box from mid
December 2010 until early January 2011 and
was so successful that it will now become an
annual event at the hotel. In other charitable
news the Pure Blue Foundation, has
generated US$13,000 from its inaugural gala
The ninth annual Hong Kong PolyU Winter School was
fundraising auction to help rebuild damaged
recently held at Hong Kong’s Disneyland. Co-organised by
reef eco-systems in Phuket’s Phang Nga area.
the poly’s School of Hotel and Tourism Management (SHTM)
GLION
The foundation was co-founded last year
and the Hong Kong Hotels Association, and sponsored by
by Aleenta Resorts and Akaryn Hospitality
the Pacific Asia Travel Association, the Royal Garden and the
Management Services group and estimates
Institute of Hospitality, the two week programme is designed to
the total cost of rebuilding various reefs will
immerse hospitality executives from around the region in hands-
reach US$100,000 over three years.
on problem solving, case analysis and in-depth discussion
Following the success of the fundraiser, the
and is led by SHTM faculty members and other educators.
MBA
foundation plans further gala events in both
Six course modules this time included hotel investment and
Phuket and Bangkok, hoping the movement
development strategies, marketing mix and online marketing,
will spread to other areas off the Thai coastline.
environmental management, managing people diversity, food
and beverage marketing, with the final module covering the
Disney approach to quality service.
Get an accredited
MBA - without leaving
Rest Detail Hotel’s Christmas tree
As part of Sentosa’s S$300-million (US$235
your career - from 1 of
million) Transport Management Plan, Sentosa
Development Corporation has opened the the world’s top
3 Swiss Hospitality
Sentosa Boardwalk. The new footbridge
spans 700 metres between Sentosa and
mainland Singapore, and features five
garden-themed landscapes, 10 canopy-
covered travellators and can accommodate The start of tourism in southern Cambodia Schools
8,000 people per hour per direction. The
boardwalk features a specially designed Cambodia’s first luxury private island resort, Song Saa, has
catchment structure beneath the timber recently completed the first mock-up villa. Australian-owned
board surface to capture up to 120 cubic company, Brocon is behind the development being built on Koh
metres of rainfall, thus reducing the need Ouen and Koh Bong in Koh Rong Archipelago. The resort will
feature 25 rainforest, beach and over-water villas, each featuring
for freshwater supplies. The cost of entering
a private pool with a design inspired by Cambodian fishing
Sentosa via the Sentosa Boardwalk is S$1.
villages. Construction is scheduled to complete in November this
year. Development on Cambodia’s coastline has been limited
to date with tourism concentrated on Angkor Wat and Siem
Reap. However, regular airlifts from Siem Reap and Phnom Penh
to Sihanoukville, scheduled to begin this month, are expected Admission Office:
to provide a major catalyst for growth in Sihanoukville and Room 201, Aon China Building,
Cambodia’s south coast tourism.
29 Queen’s Road, Central, Hong Kong
Telephone: (852) 28939868
E-mail: mba@glion.hk
Website: www.glion.edu
Opening celebrations for the boardwalk
 M a n a g eme n t
DCT’s training
M a n a g eme n t
restaurants are for
the students

One of SSTH’s three restaurants

Hospitality industry schools and

training programmes are finding
that a hands-on approach from
early on is the best way for
students to learn the business,
Mischa Moselle reports Hotel Icon
General Manager
Richard Hatter

TRAINING THE FUTURE

SSTH’s education blends theory with practice

“W “The more students

hat is the use of having theoretical
knowledge if you do not know how to use
it?” asks Martin Jeffrey.
The Senior Lecturer at Swiss School
of Tourism and Hospitality in Switzerland (SSTH) adds that,
“Knowing their product both in theory and in practice gives
confidence and an added competitive advantage to all our students.”
SSTH has three in-house training restaurants and Jeffrey says the
restaurants attract a great many students and also place the school
in the international spotlight.
While researching their hotel school options, “students quickly
realise that it is not simply the types of subjects and the promise of a
degree or diploma that gives the ability to succeed, the methodology
and the environment in which the education is delivered are also of
equal importance,” Jeffrey says. “With this in mind, having training
restaurants at SSTH is a deciding factor.”
SSTH’s restaurants are Balsaal, which welcomes students and
guests for lunch and dinner and for larger private functions; La
Campigiana, a fine-dining restaurant for students and school visitors;
and Paulaner’s Passugg, an all-day restaurant offering local specialities
and open to the public.
Working in the restaurants gives students not only confidence
but reinforces their knowledge to the point that Jeffrey says the
The main building at Les Roches
school’s students become highly sought-after.
“We have constant inquiries for our students to work for special
functions and events during and on completion of their studies, such
as the recent World Economic Forum in Davos. Fact is, due to our
high standards in providing a thorough education, both in theory
and in practice our students are able to increase the quality of service
provided in their place of work, wherever they may be,” says Jeffrey.
The whole package
At the Ecole Hotelière Lausanne in Switzerland , reflections on
the planning to develop a training hotel in the future are taking
place, while the school currently has many training restaurants and
banqueting facilities that provide students with practical experience.
Christophe Laurent, Director of the Preparation Year (AP) for
the Bachelor Programme, points out that the school has had training
restaurants for over 100 years and they have been serving guests for
all that time. Laurent characterises them as places where students
can develop many different skills and, in one of the restaurants,
students are given the opportunity to plan and run their own
concept. He tells AHCT that, “The more students face clients, the
better. The restaurants are a link between the campus and real life
and the students are better for working in them.”
The students also have the benefit of being able to eat in all the
face clients, the better”
Christophe Laurent
campus restaurants, included of course the flag ship restaurant, the
Berceau des Sens listed in the Swiss edition of Michelin guide, and
Laurent suggests the students “learn as much as by being a customer
as by being a waiter or waitress.”
While Laurent adds that working in the restaurants exposes
the students to much technology they will need to be familiar with
in their working life, far more importantly they will gain, “the
knowledge of two human beings communicating.”
Experience means the students will ultimately be able to apply
many different skills , practical, social, artistic and would become
more “efficient, organized and gain confidence when ask to sell the
product.”
Andrew Wong, Hong Kong-based Regional Admission Director
for Les Roches International School of Hotel Management and
Glion Institute of Higher Education, tells AHCT, “Industry leaders

16 AHCT March 2011 March 2011 AHCT 17

 M a n a g eme n t

Your Future is our Mission

The experience of a different culture in Switzerland Hospitality Management -
makes it very valuable to study and to be prepared
for a hospitality career. I have learnt a lot at Swiss The Gateway to an Exciting Career
School, not only because of the high standard of ed-
ucation, but also because of the faculty and student
colleagues from Switzerland. The school gives you
the best experience to be prepared for the future. Bachelor of Arts in International
Sahil, India
Hospitality Management
> 3 academic years plus 12 months paid internship

Swiss Higher Diploma in

The executive team at Hotel Icon Hotel and Restaurant Management
> 2 academic years plus 12 months paid internship
“How else can future come to our campus to observe and recruit our students for both
internships and management trainee positions after graduation.
Post Graduate Diploma in
employees, supervisors and In fact, a notable 5-star hotel chain recruits 85 percent of its
management trainees for Europe from our Glion and Les Roches International Hospitality Management
leaders … empathise with Hospitality Universities.”
The schools have found that craft-based learning is one of the
> 1 academic year plus 6 months paid internship
> Masters Degree option in association with a partner
their guests and employees; keys to providing work experience and in grooming students to
become industry leaders.
university, depending on qualifications at SSTH entry

how else will they gain Craft-based learning has also become a lure for potential
students. “The proven track record of our alumni excelling, in part
Your Benefits at Swiss School
credibility?” Birgit Black due to our craft-based learning system, inspires the next generation
of hospitality industry leaders to industry excellence,” says Wong.
> First English taught program of higher professional
The DCT University Center Switzerland, Hospitality Leadership
education under process of accreditation according to
& European Culinary Arts in Vitznau Switzerland’s Academic Dean,
the new Swiss legislation.
Birgit Black believes that practical training and experience prior to
joining the hospitality industry is an absolute must. > Long tradition in offering hospitality management
“How else can future employees, supervisors and leaders of the programs within a familiar and friendly athmosphere.
hospitality industry empathise with their guests and employees;
how else will they gain the credibility to train and lead?” Black asks. > A perfect blend of theory classes, practical training,
hands-on work and self-study with a strong reference
Alumni success to work and business related situations.
The Dean believes that although having a training restaurant open to
> Multi-national environment, with a strong connection
the public “would be nice” it is not absolutely essential. It would “not to Swiss tradition, culture and way of living, while
make a significant difference in developing the students’ maturity studying on the same campus as our Swiss students.
and confidence when compared to training facilities that are not
open to the public.” > Wonderful location in the Swiss Alps with top holi-
Unlike the faculty of some other schools, Black believes that day resorts such as St. Moritz, Davos, Laax or Arosa
just around the corner.
having a training restaurant is really only of secondary significance
in attracting students. No doubt prospective students may be
> Safe and friendly environment
impressed by the school’s commitment in providing such facilities

Education at EHL puts a stress on communicaiton

SSTH Swiss School of Tourism and Hospitality Ltd.
Comercialstrasse 19 • P.O. Box • 7007 Chur • Switzerland • Tel +41 81 255 11 11 • admissions@ssth.ch • www.ssth.ch

18 AHCT March 2011

 M a n a g eme n t

Glion’s Bulle restaurant – providing craft-based learning

The school’s Pousada de Mong Ha, a former army barracks

converted into a small hotel in 1979, was recently awarded 16th
out of the top 25 hotels in Macau by the TripAdvisor website.
The hotel front office is run by students during the academic
year where they gain not only basic knowledge of running the
counter but also supervisory skills. Senior students coach the more
junior ones and in the process learn how to train. A fAscinAting cAreer
in A booming field
The students become a ‘one-man-band’ capable of checking
guests in, making and combining beds and providing room service
at night. A supervisor is available in case of extreme
difficulties but remains behind the scenes.
Gloria Wong, Director of Pousada, tells AHCT
that the process “boosts confidence” and “some
outstanding students have gone to hotels and within
two years become assistant managers.” The experience the ecole hôtelière de lausanne sector in years to come. events. In addition to hotels as
of dealing directly with clients adds to the students’ (EHL) was the first hotel school in Its active and extensive network such, the industry is vast, varied and
maturity and leaves them capable of handling the world. it provides university- of 25,000 alumni worldwide dynamic: wellness centers and
anything. level training to talented, ambi- includes many of the great names spas, cruise ships, golf and
The training hotel and restaurant also complement tious students aiming for fast- in the world of hotels, and plays an country clubs, airline catering and
the school’s “pen and paper classrooms and give more track careers in the hospitality important role in supporting those conference venues are all closely
opportunities to our students,” says Wong, also noting industry. aiming for an international career. related to it, and are booming.
that the hotel and restaurant guests are “very kind and
patient with student errors.”
The Ecole hôtelière de Lausanne EHL offers three programmes EHL graduates are typically appointed
She adds that it is interesting to watch students
(Switzerland) which was founded (a diploma, a bachelor and to positions in marketing, finance
progress in maturity over the four years of their course,
a maturity that partly comes from dealing with clients. in 1893, is the world’s leading a master) devised to satisfy and human resources. The world of
The school is in the process of expanding its educational institution for the the highest standards in hotel hospitality today extends far beyond
courses and student intake, which will now be around international hospitality industry. management. These courses its traditional field: private banks,
Students at Pousada de Mong Ha man the front office
400 a year. The training it provides is based on ensure up-to-date teaching of hospitals and clinics, humanitarian
Soon to be competing for some of those students a balance between the arts and the high level managerial skills, while organizations… must all take into
will be the Hotel Icon in Hong Kong, a training and sciences, or between the scientific placing the accent on the strategic account the wishes of their clients.
research hotel developed by the PolyU’s School of Hotel Tourism aspects and the artistic aspects of dimension of commercial mana-
and Management. The hotel aims to offer 5-star facilities at 4-star management. With an enrolment gement in the food and beverage admissions@ehl.ch
prices and to be the “world’s first teaching and research hotel,” Phone: +41 21 785 11 11
of over 1’800 students from 90 and hotel sectors. Courses in
says the hotel’s General Manager Richard Hatter. He explains that
different countries, the School management and strategy are
students will not only have the opportunity to work in the hotel

Guest room facilities at Pousada de Mong Ha
but the deciding factor for most students is going to be the track
record of the school’s alumni, the expertise of the staff and the
learning environment.
Macau’s Institute for Tourism Studies (or IFT to give it its
Portuguese acronym) has taken many awards for its provision
of hotel education and in 2000 was the recipient of TedQual
certification, becoming the first educational institution in the world
to be so accredited by the UNWTO. The certification is for quality
education in tourism.
www.ehl.edu
but that the confidential commercial information generated by the trains future leaders, who will combined with practical work,
business can be the basis for thesis research. be in charge of developing the projects and the organization of
Guests may not even be aware that they are in a teaching hotel.
The building is not on campus and service will be by a staff of
360 full-time professionals. In a practice called ‘Work Integrated
Education’, students will be rotated through various hotel
departments for two to six weeks each or they can take a summer
intensive programme from June to August that concentrates on
a specific track. The school’s Elite Management Programme will
allow a small group of top students to shadow hotel manager
positions for a year.
The property’s prototype rooms will allow students to explore
different hotel concepts by changing the design of the rooms and
the students will also get hands-on experience of hotel technology.
The variety of experience means that students will realise what
life is like in all departments of the hotel, explains Hatter. “Students
will have different opportunities and not be pigeon-holed,” he says.
“It will enable students to find out what they are good at and what
their passion is.”

20 AHCT March 2011

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 M a n a g eme n t
Rescue
and
recovery
Was chef too busy or was the message lost in translation?
“I
n a service business customers have to come first otherwise
your reputation suffers,” PR professional Paul Seaman
tells AHCT.
He adds that the main ‘don’t’ is never to antagonise customers
or journalists more than is already the case following a complaint –
even if the customer or journalist is being unreasonable.
Seaman knows a tough situation when he sees one – one former
client is Chernobyl nuclear power plant.
“There’s a fine line between a genuine cause for complaint and
someone who is just taking the hotel for a bit of a ride. However,
by far the most sensible approach is usually classic service recovery,”
says Eddie Veale*, a regional hotel PR executive.
Veale adds that while it’s impossible to pre-empt every situation,
good briefing can ensure some problems are avoided.
The key weapons in the PR armory are: remaining calm,
humour, a willingness to investigate and try and fix problems, plus
the budget to smooth ruffled tempers with free nights or meals.
AHCT asked the two veterans how they would respond to a
series of situations taken from real life.
One – the angry hack
A tired, very angry journalist with a severe hangover is at reception,
checking out. He has a long list of grievances and is, at the moment
you encounter him, definitely going to go into print with them.
His grievances include:
• The lock on his door broke three times over the course of a
one-night stay
• He is a non-smoker and found a cigarette butt in his bathroom
• He was promised a complementary breakfast but has no
paperwork to show for it and due to internal miscommunication
the front desk has no record. He is refusing adamantly and
loudly to pay
• He is shocked and upset that he almost witnessed a fist-fight at
breakfast when two sets of people were promised the same table.
24 AHCT March 2011
Mischa Moselle asks
PR industry veterans
how they would deal
with some of the major
mistakes that can
happen in hotels and
restaurants
Both Seaman and Veale suggest that turning the complaints
around can have positive benefits for the hotel. Ensure that the
complaints are investigated and that the journalist knows this, they
advise. Ask the writer to delay filing any story until the complaints
have been dealt with, Veale further suggests, while Seaman
recommends inviting the journalist back for a better experience.
“Journalists love to feel they have made a difference and have
been taken seriously. They will love and forgive you if you show that
you are genuine and making amends,” adds Seaman.
Two – the innocent error
A major international newswire has put a story about your hotel on
their wire, accessible by newspapers across the world and the general
public over the internet.
The story wrongly states that restaurants in your hotel have been
closed down by the public health authority. The error has occurred
because your hotel has a similar name to the adjoining shopping
mall, where there are restaurants that have been closed down, having
poisoned their guests.
You need to secure an immediate retraction and apology, say
Seaman and Veale, either by talking to the journalist or their editor.
“I would have statements prepared and proactively issued to the
local press to minimise the impact,” argues Veale.
An error such as this can even be a source of humour, says
Seaman. He advises sticking the original story and the apology
on a notice board and on the hotel website so that customers can
have a chuckle over it and defend your reputation among
their friends.
Three – creating a drama out of a crisis?
There is a small fire in your restaurant. It’s not big enough to have
ever posed a serious threat to guest safety but it was certainly a
major disruption to their evening and big enough to bring the fire
An unacceptable butt
“Journalists love to feel they have made a difference
and have been taken seriously” Paul Seaman
brigade and police. A journalist calls a few days later and says that
a guest has told him:
• Staff dithered and didn’t seem to know how to react to the
situation
• Staff evacuated the guests but not far enough away from the fire
• Staff seemed as interested in getting the diners to pay their bills
as in getting them to safety.
Both PR veterans suggest that you need to get a very full version
of events from the staff themselves before answering any queries.
Veale makes the point that hotel staff are generally well-trained in
these situations, making the story a little far-fetched.
Seaman suggests that it might have been too great a concern for
safety that caused the confusion but that any inconvenience should
be acknowledged and compensated with a discounted meal or bottle
of wine. If the restaurant erred the first time round it should use
the ensuing publicity to make an apology while making clear that
no one was ever at any risk.
However, if the evening really did come to an end with the
evacuation and staff then collected the bills, “that’s outrageous,” says
Seaman as the goods were never delivered properly or as promised.
Four – you’ve been had!
A guest chef comes to your property from a small country with
an obscure cuisine. You spend some time with him planning a
promotion that will promote the chef ’s native cuisine and then put
out a press release doing just that. The next day a journalist whose
mother happens to come from that small country tells you that
there is not a single item on the menu that is ‘authentic’. It turns
out the journalist is right.
Seaman and Veale are unanimous – fire the chef! Seaman
suggests turning the situation around by using humour and by
M a n a g eme n t
Paul Seaman – often uses humour to diffuse situations
finding a real chef and running a proper promotion.
“This could seriously damage the reputation of the property,
and gossip lingers,” says Veale. After discussions with the chef, the
F&B team and executive management a more genuine promotion
could be run.
Five – making a meal of it
You have invited a journalist and one friend to your restaurant and
recommended that they order the most expensive dish on the menu,
which is the restaurant’s signature. You are not accompanying them
to the meal.
You check with the journalist for feedback the next day and
the journalist tells you that he ordered the dish but got the message
back from the kitchen that the chef is “too busy” to make it. You
are an advertiser in the publication but have not been promised a
positive review.
Something has gone wrong in the kitchen and it needs to be
investigated, Seaman and Veale say. There may have been a good
reason why the chef couldn’t provide the dish but it got lost in
translation. An honest explanation and a profuse apology could
defuse the situation.
The PR spin doctors further suggest winning points by inviting
the journalist back for a better experience, and making sure they
meet the chef and perhaps even get a tour of the kitchen.
“What happened was unacceptable and that message must
be conveyed to the journalist by you in a slightly angry manner
– the anger being your outrage at what happened and directed at
whomever was responsible,” says Seaman.
*Name changed
Paul Seaman’s online PR review 21-st Century PR issues is at
paulseaman.eu
March 2011 AHCT 25
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E: saleskl@boncafe.com.my MALAYSIA: (60) 3 6204.0146
M a r k e t R e p o r t Guangzhou’s new opera house – the city is M a r k e t R e p o r t
adding to its cultural attractions

with the introduction of new metro lines and stops, more bus
routes, tree-lined bicycle lanes and a brand new Bus Rapid Transit
(BRT) network. The BRT corridor can transport more than 23,000
passengers per hour; more than triple the capacity of any other BRT
system in Asia and the second largest in the world after Bogota,
Colombia. In fact, the Institute for Transportation and Development
Policy (ITDP), an international non-profit that works with cities
on projects to reduce greenhouse gases and improve the quality of
urban life, named Guangzhou the winner of its 2011 Sustainable
Transport Award. Not bad at all for a city that just six years ago was
fighting an uphill battle to clean up the city and reduce pollution.
The city has also seen remarkable improvement to its water and
air quality. More than 48.6 billion yuan (US$7 billion) was spent
to battle water pollution from January 2009 to July 2010. To make
Guangzhou’s waterways cleaner, the city built another 30 sewage
treatment plants to increase the city’s sewage treatment capacity by
2.25 million tons a day. According to the Environmental Protection
Bureau, the water quality of the touristic Pearl River has been visibly
improved, reaching the Grade IV environmental quality standards
of water quality.
Retail has also seen a facelift. A number of international brands
such as Zara, Marks & Spencer, H&M, Max Mara, BreadTalk
Group’s Food Republic and Ole Supermarket have sought out new
opportunities in the newly opened One Link Walk and the soon-
Raising the roof
By tapping into the opportunities generated by the Games, famous
attractions also scaled new heights. Tourism facilities were given a
facelift, with more tour guides now proficient in foreign languages
such as Japanese and Korean to cope with the increasing influx of
tourists from these nations. Some 70 new itineraries were introduced
and greatly promoted by the Tourism Bureau before the Games.
The 610-metre Canton TV Tower, which officials claim is the
world’s tallest television tower, houses restaurants, viewing galleries
and a 4D cinema, among other attractions. “New, state-of-the-
art facilities such as the Pazhou Exhibition Center, Guangzhou
Opera House, and the Guangzhou Museum have been established
to support the many large-scale and internationally-prominent
exhibitions and events which are being courted by the city. This
means new opportunities, and greater national exposure for the
city of Guangzhou. “Increased competition does not faze us and
we look at it as an opportunity to showcase our new, dynamic city,”
says Michelle Caporicci, General Manager of The Ritz-Carlton
Guangzhou, which celebrates its third year anniversary this month.
The hotel has seen a steady year-on-year growth since its opening
in 2008, amid strong competition from other 5-star hotels in the
market.
The city’s efforts to get up to speed with other world-class
destinations have paid off handsomely. Guangzhou’s 2010 GDP

Guangzhou S
even years ago Guangzhou won the rights to host the 16th to-be-opened TaikooHui Mall and Wanda Plaza, eliminating the surged by 100 billion RMB (US$15 billion) or 12.5 percent to
Asian Games. need for residents in need of retail therapy to flock to neighbouring hit a trillion RMB, becoming the third Chinese city after Beijing
As a result, international hoteliers like Starwood and Hong Kong. and Shanghai to register annual GDP of a trillion RMB, causing

competition
their ilk expected a flood of eager tourists from around the
world and mainland China to flock to the Southern Chinese capital
in 2010 and invested accordingly. Correspondingly, to help cope
with the expected demands and effects of increasing tourism on its

continues
The Asian Games have been a catalyst
for investment in hotels, infrastructure
and tourism. Lena Gidwani reports
infrastructure, Guangzhou spent an impressive 122 billion RMB
(US$18.3 billion) on projects to improve the urban landscape and Your exceptional coffee needs a perfect grinding
environment for the Games, which included the construction and
expansion of subways, city roads and bridges.
However, as the Games ended in a splendour of fireworks,
hospitality industry analysts were left to question the seemingly
obvious truth – a lot of work needed to be done to maintain the
post-games momentum. Approximately 20 5-star hotels and 60
4-star hotels are currently operating (less than half are managed by
international brands) and a dozen more internationally-managed
5-star hotels are in the pipeline. However, what’s interesting is that
all of the new hotels scheduled for opening in 2011 and 2012 will
be managed by international brands. To cope, what has Guangzhou
done to its current landscape to ensure that it maintains a steady
flow of tourists post-Games and how will this benefit the hotel
industry in turn?

Tourist infrastructure
While Guangzhou has always been a magnet for businessmen
coming to the city for the bi-annual Canton fair, it has never been
regarded as a tourist destination. But that is changing. Besides greatly
furthering the internationalisation of Guangzhou, the successful
hosting of the Games created a better environment for its residents
and more opportunities for the development of tourism. Of course,
while the reconstruction and upgrading work has put plenty of
unwanted stress on the city’s traffic congestion and its workforce,
the government’s initiatives have also created a number of jobs and
> >
spun the city in to the world’s spotlight. # 40A # 55 # 60
>
The city’s transport system has been thoroughly extended,
The Hilton Guangzhou Baiyun
Santos, the barista’s reference
www.santos.fr - santos@santos.fr
28 AHCT March 2011
M a r k e t R e p o r t

900XP & 700XP

Ritz-Carlton Guangzhou has experienced steady
growth in the three years since it opened

average salaries and overall standard of living to increase. During

the Games, statistics from Guangzhou Tourism Bureau show
that the city welcomed a total of 8.7 million local and foreign
tourists, up by 42 percent over the same period of last year. Of
those tourists, 3.9 million stayed in hotels, up by 32 percent. The
27 main attractions in Guangzhou received 2.1 million tourists,
an increase of 22 percent. As a result, tourism revenues of
The Asian Games brought 7 billion RMB (US$1 billion) were generated during the Games
investment and tourists to itself, bringing the total of tourism revenue raised in 2010 to a
China’s commercial capital
staggering 70 billion RMB (US$10 billion). Visitors had nothing
but rave reviews about the city’s new look, causing median prices
for hotels to increase overnight and hotel occupancy rates to
remain at a steady level. Royal Mediterranean Hotel, a 4-star
hotel run by a local hospitality company, is now charging about
US$75 a night, a marked increase of more than 50 percent from
last year’s rates.
With these noteworthy figures, it’s no wonder that Sarah
Guangzhou’s new skyline Tao, Director of Sales and Marketing at the soon-to-be-opened
5-star Sheraton Guangzhou in the lucrative Tianhe District is
extremely optimistic. “With the establishment plan of new
CBD Zhujiang New Town and further development of Tianhe
as a city hub as well as all the recent developments to the city’s
infrastructure, more and more multi-national corporations and
international hotels have set their bases or footprints here. In
the year 2010, the new phase of Guangzhou captured plenty
Photography courtesy of the Ritz-Carlton Guangzhou of attention by hosting the Asian Games, pushing the city’s
Starwood is adding development forward by at least 10 years.” However, she is
to its presence in Major openings in 2011
the city adamant that “to cope with this market situation (competition)
Sofitel Guangzhou Sunrich and meet international class level, it’s crucial to have a
Opening March 2011 well-trained and educated work force and skilled service talents.”
493 rooms
And indeed, the city’s experts are listening. With 270 starred
Guangzhou Marriott Hotel Tianhe hotels under its belt, the Guangzhou Tourism Bureau has plans
Opening May 2011 to open a hotel management school to train young job seekers.
278 Rooms
Hotels in Guangzhou are in urgent need of local managers with
Sheraton Guangzhou Hotel a profound understanding of the foreign hotel industry and a
Opening June 2011 good command of foreign languages.
445 Rooms

Hilton Guangzhou Baiyun More competition

Opening mid 2011 Unlike its counterpart Beijing, whose tourism in 2008 suffered
313 rooms
from increased security measures, reduced business activity and
Four Seasons tighter visa policies, Guangzhou’s ‘can-do’ attitude and proactive
Opening mid 2011 approach seems to have fared better for its hotels.
344 rooms
“Even though Guangzhou’s GDP ranks third in China,
Hilton Guangzhou Tianhe there are far fewer international hotels here than in Shanghai
Opening mid 2011 and Beijing. The hotel market situation can only become more
504 rooms
exciting and in turn offer more choices for both local residents

trust the eXPerience

W Guangzhou and travellers to the city,” says Tao.
Opening December 2011 Caporicci agrees. “Following the 2010 Asian Games,
320 rooms
Guangzhou has gained national exposure as a tourist and leisure
Jumeirah Guangzhou, China destination; which complements Guangzhou’s reputation as a Electrolux, with more than 70 years of experience in
Opening late to end 2011 business destination with a great variety of cultural offerings.” producing modular cooking, has now brought to life the new
205 rooms
With more than 3,500 hotel rooms to open in 2011, only 900XP & 700XP. As a market leader in productivity and
Hotel Nikko Guangzhou time will really tell whether or not the Asian Games will prove energy efficiency with outstanding innovation, Electrolux is
Opening late to end 2011 to be a cash cow for the local tourism industry in the long-run. able to offer extreme power, simplicity and sustainability.
411 rooms
The city’s economy has become increasingly service-oriented
Mandarin Oriental Guangzhou and the local hospitality industry is thoroughly confident. Discover the unique PowerGrill with radiant heating and
Opening 2012 One look at its shining skyline, built by a plethora of award- the Ref-freezer base, the extra large surface Fry Top
262 rooms
winning international and local architects, shows the best is yet and the first Pasta Cookers with Energy Control
to come. at www.electrolux.com/foodservice.
Sofitel Guangzhou Sunrich opens this month
foodservice@electrolux.com

Share more of our thinking at www.electrolux.com

30 AHCT March 2011
 T e c h n o l o g y
Netting new customers
Sharing information in the hotel
and on the internet is selling
rooms, Saul Symonds reports
The convenience of online booking
32 AHCT March 2011
Photography courtesy of Como Hotels + Resorts
I
n November of last year Amadeus released the findings of
a report which identified the characteristics of future hotel
guests and also released its new end-to-end Amadeus Hotel
Platform.
The concurrent events signal the importance that
changing guest trends are having on hotel management and, by
implication, room selling strategies.
“The Amadeus Hotel Platform combines central reservation,
property management and global distribution system (GDS) into
one fully integrated platform,” said Kartikeya Tripathi, Regional
Director of Hotel Distribution, Amadeus Asia Pacific. “It offers a
single and real-time view of the entire business, enabling hoteliers
to deliver innovative guest services, generate additional revenues
and also quickly react to market changes as new trends, behaviours
and demands emerge.”
Other software providers have also pointed towards integration
as an emerging trend. Ric Leutwyler, COO and President,
Representation Services at Pegasus Solutions said that hoteliers need
to turn their attention to “next generation solutions”, in which the
boundaries and limitations that currently exist between the variety
of systems supporting the hotel’s business operations – a PMS often
coupled with a revenue optimisation system and various additional
internal or external systems – will no longer apply.
“All of these applications have their own features and functions,”
Leutwyler said, noting that “in some cases, the only practical way
for one hotel system to communicate with another is when there is
some human intervention involved to make it happen. If each system
is able to have a common view of the information it exchanges with
another system, or better still, if the two systems can share a single
source of information, a whole new set of possibilities opens up.”
When it comes to a booking engine, rich media capability,
mobile technology and relevant content for different groups of
travellers are a few of the key differentiators that hoteliers should
look for, according to Trust International Hotel Reservation Services
Managing Director Richard Wiegmann.
“The internet booking engine is the most cost-effective
distribution channel for a hotel group and is the best channel to
provide direct and convenient access to rooms,” Wiegmann says.
“Therefore, a web booking functionality should provide the entire
range of options for personalisation and generating extra revenue,
such as dynamic packaging and upselling. It should also be available
in the languages of the hotel group’s markets.”
The PDA can be another touchpoint for guests
Guest perspective
“The underlying drivers for consumers today can be summarised by
several ‘Cs’,” says Bonnie J. Knutson, a Professor in The School of
Hospitality Business at Michigan State University, explaining that
the three Cs are Cost, Convenience and Comfort. “When it comes
to online promotion, then, the more these drivers can be conveyed,
the greater the chance that the room will be ‘sold’.”
The three Cs have also led to the upsurge of online bookings.
“Access to online channels – hotel websites, online travel agents
and auction sites – gives the consumer much more choice and
opportunities to compare offers and prices. Therefore, hotel
distribution strategies focus on offering guests parity across all
channels so that they can choose the best way to book and trust the
brand,” says Simon Kerr, Commercial Director of Como Hotels and
Resorts. Como recently consolidated its hotels under the same GDS
chain code to strengthen its brand name to the travel community.
The growth of online channels is an important trend, and as
Wiegmann pointed out, guests are no longer relying on travel agents
for recommendations, rather, conducting their own research online
and through social media, all of which he says have changed the
technology requirements of the Central Reservation System.
“Key factors for this growth have been, and will continue
to be, convenience and flexibility,” according to Daniel Finch,
Deputy Group Product Director (Accommodation) Asia for
AsiaWebDirect.com.
 T e c h n o l o g y

Ric Leutwyler, COO and

President, Representation
Services, Pegasus Solutions

that a “flexible approach to selling rooms meets both hotels’ need for
sales and travellers desire for great deals. This way of selling rooms
Trust International Hotel
also does not require upfront payments nor constant updates from
Reservation Services Managing hoteliers, who can concentrate on their core business. RoomAuction.
Director, Richard Wiegmann
com can have positive influence on hotel industry with low entry
cost and efficient marketing opportunity.”
The internet has affected room pricing in other ways as well.
“The internet has brought transparency to the pricing market and
has forced hotels to preserve rate hygiene – which means parity
between different channels – and allowed for dynamic pricing
to be optimised,” said Roland Jegge, Vice President Asia Pacific,
Worldhotels.
Carmen Lam, Managing Director at Micros-Fidelio Hong
Kong at the time of writing pointed out that although hotels are
favouring channels that allow them to lower costs, in the long-run
they will have to find a balance between control, costs and market
penetrations.
“Hoteliers will talk about ‘high touch high control’ channels
such as Web Direct but unless they are part of a major chain that
has the marketing network, they will need to work with online travel
agents (OTA) for reach and penetration,” Lam says.
She added that even the big hotel chains are still working with
OTAs to ensure coverage. “In a nutshell,” Lam said, “what we need
is not just revenue management or channel management but cross
channel management. This requires unique tools and a strategic skill
Roland Jegge, Vice President Asia Pacific, Worldhotels
set to understand and manage multiple channels.”
Micros-Fidelio’s portfolio of products includes
a range of distribution solutions that help single
hotels as well as major chains connect and
distribute their inventory to a variety of external
channels, portals and systems including the hotel’s
own website, third party websites, the GDS,
a variety of OTAs and alternative distribution
systems.
Other technologies are also impacting the way
that hotel rooms are sold. According to Tripathi,
mobile computing devices have the potential to
serve as “entirely new hotel brand touchpoints
for guests.”
However, he explained, “the deployment and
use of these devices cannot be a simple software
upgrade for hotel companies right now – it needs
to be rooted in a business decision that is strategic
and integrated, applying and aligning device
rollout with business critical processes.”
Lam believes that as 3G and mobile internet
Trust International’s ‘cost effective distribution channel’
connections become more stable, the mobile direct
Models of success channel for booking rooms will grow. “PDA bookings are still at
Finch notes that there are many benefits for hoteliers in working an early stage as potential users are still worried about security and
with an online travel agency, not least that they can reach a wide connectivity disruptions. The user interface of existing PDA booking
international customer base. “Whereas a hotel website relies largely engines also has room for improvement,” she says.
on direct searches and type-ins for online traffic, selling rooms on “Technology has given the industry new channels of
our site means that our partners can immediately access a sizeable communication and sales,” Knutson adds. “The interesting thing
global audience of travel seekers.” here is that all of these channels reduce the interaction between guest
Another online model finding popularity is Roomauction.com, and hotel service staff. And for an industry built on ‘hospitality’ such
which allows customers to offer hotels the rate they want to pay at a shift presents both a challenge and an opportunity. How can a
up to a 50 percent discount. Roomauction.com’s Bob Drapella said hotel give the ‘gift of hospitality’ via a computer?”

34 AHCT March 2011

 D e s i g n D e s i g n

Raas-pect for tradition T

urning a 200-year-old family
residence into a hip, 21st-century
boutique hotel is no easy feat,
long gaps in work and I had to constantly
galvanise the workers to come back on
time,” says Singh. “In the end it worked out
Decorative boardwalks provide easy access to outside amenities

especially when it is located in an ancient
walled city in a desert. But brothers
Nikhilendra and Dhananajaya Singh
have, through sheer dedication and
determination – plus a number of bullock
carts – transformed the former residence of
one of Jodhpur’s noble families into a serene
and stylish getaway.
Nestled below Mehrangarh Fort’s
imposing stone walls in the Thar Desert
of western India, the new 39-room
Raas hotel showcases ancient Rajasthani
architecture, but during renovation was also
hampered by it.
alright as we opened on the set date … with
the grace of God!”
Paranoia sets in
Balancing the preservation of a heritage
site with the requirements of a modern,
luxury hotel also had its share of difficulties.
The Raas site is comprised of four old
buildings and three new ones, and Singh
says designing the new buildings was a
nerve-racking experience.
“In the initial stage of development, it
took eight months for me to make a decision
on the new buildings. I was so paranoid that

Raas Hotel’s take on pool cabanas

Adding modern comforts to an ancient
building proved a rewarding challenge at one
boutique hotel. Victoria Burrows reports
“Trucks are not allowed in Jodhpur’s
ancient, winding streets, so everything had
to come in on small carts,” says Nikhilendra
Singh. Everything from the sandstone
screens hand-carved by local craftsmen to
the cast-iron bathtubs, the potted plants
to the dark, minimalist furniture had to be
transported this way.
Renovation work was also delayed by
staffing issues. “The number of holidays
we have in India meant we would have
I would be responsible for messing up such a
beautiful site,” he says. “What you see now
was the 30th option; luckily the architects
loved the site as much as I did.”
The architects behind Raas are the
acclaimed Delhi-based team of Ambrish
Arora and Rajiv Majumdar. Singh says he
had known Arora previously before bringing
him onboard with this project.
“I had known Ambrish Arora for a while
already and had discussed a project in the
walled city with him many years before I
even set eyes on Raas,” he says. “My father
had worked with him and found his work
very intelligent and non-interventionist.
Arora then brought on Rajiv Majumdar and
together we worked really well together.”
Adaptation
After the eight months of deliberation, the
team settled on a look that is “distinctly
different, contrasting and complementing

36 AHCT March 2011 March 2011 AHCT 37

 D e s i g n
not only the old buildings but the city as
well,” says Singh.
The four original buildings, all built
from Jodhpur’s rose-red sandstone, comprise
the main haveli, or residence, which was
built towards the end of the 18th century
and features exquisite carved stone panels;
the multi-pillared open pavilion, called
a baradari, which was used mainly for
entertainment; the pol, or entrance gate
which contained the staff quarters and guard
house, as well as a guest house and temple;
and a stable complex.
As each of the buildings had different
functional roles, Singh says they decided
to adapt these roles to fit a modern hotel.
“The haveli was residential and features
very traditional Rajput architecture so
this was easy to visualise as guest rooms,
while the baradari is a Mughal pavilion
for entertaining and dancing so we used it
as restaurant. Stables were for horses but
we made these in to lounges, so instead of
horses we have humans,” he says.
In the suites located in the old buildings,
the architects retained the stone interiors
and the arches and pillars, but added light
green and pink terrazzo installed by local
craftsmen to lighten the rooms. The blue
suites in the new buildings aim to replicate
the living quarters of Jodhpur’s old city –
often called the ‘Blue City’ as homes are
painted with indigo – with smaller rooms
and a duplex flat.
The 39 rooms, all with balconies,
include seven suites with separate sitting
rooms. Most rooms have views of the
The hotel reflects the commanding presence
of Jodhpur’s historic Mehrangarh Fort
38 AHCT March 2011
Mehrangarh Fort, while four have private
gardens overlooking the old, restored
buildings.
Making sure the old buildings were
not damaged while amenities such as air
conditioners and heaters, showers and safes,
were installed was also tricky, but here the
ancient architecture helped the process.
“Luckily, as the old buildings are made
entirely from stone, we could remove the
stone blocks and put them back for wiring
and plumbing; we sometimes used the floors
for concealment as the floors are all new,”
says Singh.
Where possible, the hotel was designed
to be eco-friendly. All hot water in the hotel
is generated by solar power, and waste water
is treated at the hotel’s sewage treatment
plant and is reused for landscaping. The
traditional stone jaali (screen) acts as a skin
for the buildings and absorbs and retains
the sun’s heat, reducing the need for heating
in winter and air-conditioning in summer.
Impressive
Raas offers two dining zones in the baradari,
the covered Darikhana restaurant and the
al fresco Baradari Café. Both offer local
specialities as well as international dishes.
The café sits next to the swimming pool,
which was located in a position that gets
maximum sunlight and offers stunning
views of the fort above. As the Mughal
pavilion is structurally so impressive, Singh
says they went for simplicity.
“We softened the effect of the stone
inside the pavilion by using lime plaster. The
Some rooms have stayed
faithful to their original use
Lighting effects enhance the beauty of the night
Gardens, lily ponds and al fresco dining are overlooked by Mehrangarh Fort
Showcasing the beauty of Rajasthani architecture
The deliberately different, contrasting
yet complementary design
D e s i g n
idea was to give people’s senses a break by
having a simple off-white wall which gave
a cool feeling,” he says.
Raas, a member of hospitality services
group Design Hotels, also has a spa with
four treatment rooms, a steam room and
a relaxation area. Treatments are a blend of
Ayurvedic principles and European health
concepts.
Raas is the Singh brothers’ first foray
into the hotel business, and while it was a
lengthy process, Nikhilendra Singh says he
would not dissuade other potential hoteliers
from trying the same.
“Have patience, and don’t be afraid to
experiment with combining the new and the
old as it doesn’t disrespect the old but can
often highlight it. But choose your architect
carefully, and truly respect old buildings,”
he says.
Indigenous rose
red sandstone was
used to renovate
old buildings and
construct new ones
March 2011 AHCT 39
 F e a t u r e
The Malabar House’s chefs –
guests expect a variety of cuisines F e a t u r e

India hotels
Adding, “The industry’s biggest
challenge currently is maintaining a balance
of achieving a healthy bottom line while
enhancing the guest experience, creating
guest loyalty and attracting new guests.”
“There have been substantial changes
in the expectations of western guests since
the economic recession in the United States
and Europe,” she says. “They have become
exceedingly price-conscious, a factor which

adapt to
The Imperial hotel opened its doors probably has driven them towards looking
in 1934, and its elegant Art Deco interior, for package deals – certainly deals to include
reputation for 5-star service, and respected full board. There is less spend on extras such

changing
fine-dining venues have all worked as major
draws in attracting visitors over the years;
but Wanchoo says guests, especially leisure
travellers, now also expect packages that
include discounted offers for dining and
as massage and day trips.”
The hotel has responded by creating a
wider variety of packages: “We now offer
packages that include full board and reduce
the retail costs of extras,” says Baskin.

demands
exploring the city.
“Our guests look for more innovative
stay packages which give them a world-class
stay combined with discounted food and
beverage deals and tour offers,” he says.
Bibi Baskin, Managing Director at the
boutique hotel Raheem Residency, located
in the small coastal town of Alleppey
in south India’s Kerala state, says that
expectations when booking have changed
more for western guests in recent years than
for her Indian guests.
Domestic travellers, she says, have
always been price conscious. “For Indians,
value for money is a guiding principle and
deals are sought and expected; the really
important issue is to give a discounted rate
when booking and to make perfectly clear
absolutely every detail that is included, and
to deliver.”
Expectations in terms of décor and
facilities have not changed much since the
hotel opened seven years ago, according
to Baskin.

M
any hotels in India
report that they are
finding themselves in an
increasingly competitive
and sophisticated market compared with
10 years ago. As the number of people who
travel both for work and pleasure in India
increases, as does their frequency of travel,
hotels are being driven to match their needs
with high-standard facilities and added
services.
Now, guests expect a variety of dining
options at any hour of the day, a spa and
exercise facilities – preferably including
The Imperial – 5-star
service since 1934 an infinity-edged swimming pool – and a
plethora of personal touches to make their
The Lutyens Suite at
The Imperial hotel – stay both comfortable and memorable.
India’s price home away from home

Innovation and deals

conscious, In 2011, a hotel, especially one located in
one of India’s major cities, needs to go the
detail oriented extra mile to build loyalty among guests,
guests are now be they leisure or business travellers, says
Vijay Wanchoo, Senior Vice President and
looking for an General Manager at The Imperial New
Delhi.
experience as “In the hospitality industry, expectations
much as a stay. mean a great deal. Today’s guests are avid
travellers and arrive at a hotel with a high
Victoria Burrows level of expectations – a hotel room needs
to be their home away from home, and offer
reports new services,” he says.

40 AHCT March 2011

 F e a t u r e
Thali at the Malabar Junction
The Raheem Residency finds expectations
about décor have changed little in seven years
“In our experience, there has been no
substantial change in the expectation of
Indian guests; they still prefer television in
the rooms, sometimes white tube lighting
rather than atmospheric lighting, and they
like to have large buffets for both lunch and
dinner, and facilities for children,” she says.
Service, service, service
But in terms of service, hotels in Delhi
and Mumbai particularly say they are
increasingly driven to expand the services
and activities available for guests. The
Imperial hotel now offers cultural activities,
such as art tours and events that allow guests
to experience local festivals.
“Our tours for art connoisseurs are
particularly popular,” says Wanchoo. “We
also celebrate all major Indian festivals with
our guests, involving them in local culture
and the festivities.”
In response to the growing global
interest in all things food, the hotel has
also recently set up a Culinary Club that
42 AHCT March 2011
allows guests to learn more about the cuisine
served in the various restaurants at the
hotel. The events centre around live cooking
demonstrations that are followed by a 5-star
lunch. These sorts of events add value to a
guest’s experience and build guest loyalty.
Hotels in the major coastal tourist
areas are also coming under pressure to
provide high standards in terms of dining.
Malabar Escapes runs five boutique hotels
– Malabar House, Trinity, Serenity, Purity
and Privacy – around Fort Cochin on India’s
southeastern coastline, and reports that
since Malabar House partnered with Relais
& Châteaux, the global hotel and dining
fellowship, diners expect an excellent dining
experience.
“Guests have very high expectations
of dining at Malabar Junction since our
A dancer at The
Malabar House
– culture now
comes into the
equation
“When travelling
for business, my
primary concerns
are functionality
and efficiency”
Siddharth Mougdil
partnership with Relais & Châteaux,”
says Adrian D’Souza, Manager at Malabar
House. “We have had to keep cuisine and
service standards strict.”
Technology is another important guest
expectation that has become more pressing
in recent years. Siddharth Mougdil, a
frequent business traveller who works in the
finance industry, says that while he thinks
his expectations have not altered that much
over the past decade, he now expects free
in-room wifi when he travels for business:
“Whether a hotel offers free wifi would be
a serious consideration when booking,” he
says. “Even when travelling for pleasure, this
would be a key requirement for me as I need
to keep up-to-date with developments at the
office and work emergencies.”
Fringe benefits
Other technology he would look for would
include an iPod dock and DVD player,
especially when on holiday.
“When travelling for business, my
primary concerns are functionality and
efficiency,” he says. “Fringe benefits and
facilities are important on holiday; a
swimming pool, and at least one restaurant
are musts, and a spa is always appreciated.”
But while technology and facilities
are relevant to most sectors of travellers,
some hotels in India are trying to get one
step ahead and offer something unique to
Malabar House – Relais & Châteaux partner
make them stand out from competitors.
The Imperial has recently introduced
rooms specially designed for single women
travellers. The 12 rooms comprise an entire
floor, and are staffed entirely by women
housekeeping staff and butlers. Female
associates accompany guests on airport
transfers, and all telephone calls are screened
before being put through to the rooms.
Pink dressing gowns and a welcome gift of
a basket of cosmetics and hair products are
also provided.
“Our Eliza rooms provide a distinct
‘stay experience’ associated with comfort,
convenience and care, and prioritise safety,”
says Wanchoo.
While the average traveller may not
expect a pink dressing gown in their
room, guests in India are increasingly
looking for this high level of detail.
As standards increase, far from just a
night in a hotel, today’s guest is, as
Wanchoo says, “increasingly looking for an
experience.”
 C u l i n a r y N e w s C u l i n a r y N e w s

Heston hits London … and Sydney Victory for Tokyo commis The Bocuse d’Or plate from Villeroy and Boch

Blumenthal’s new London restaurant
Three-Michelin-starred Heston
Blumenthal, renowned for his unique and
multi-sensory approach to cooking has
opened his first restaurant outside the
village of Bray in the UK.
Joining forces with Mandarin Oriental
Hotel Group, Blumenthal’s The Fat Duck
Group has created Dinner by Heston
Blumenthal, at the Mandarin Oriental
Hyde Park, London.
The menu will reflect Blumenthal’s
inimitable style of culinary alchemy and
will be influenced by historic British
gastronomy, focusing on the revival
and modernisation of traditional British
recipes.
Some recipes Blumenthal’s research
has uncovered date back to the 16th
century, such as scallops with cucumber
ketchup and peas, slow cooked short
rib of beef in red wine juice with triple
cooked chips and tipsy cake, made with
spit roast pineapple and Jersey cream.
Inspired by Chef Blumenthal’s
interest and knowledge of 15th and
16th century cookery, the design of the
Mandarin Oriental-based restaurant is
a contemporary concept around rich,
natural materials such as wood, leather
and iron, and designed by Adam D.
Tihany.
With uninterrupted views over Hyde
Park, the 140-seat restaurant features
floor to ceiling glass walls providing
a glimpse into the open kitchen and
an unusual one-of-a-kind large-scale
chrome and steel pulley mechanism
modelled after the contraption originally
designed for the Royal British Court’s
kitchens.
A private dining room is available for
up to 10 guests as well as a chef’s table
for six in the kitchen.
Dinner by Heston Blumenthal will
open for lunch, afternoon tea and dinner
from May 2011 and will be headed by
Ashley Palmer-Watts, Group Executive
Chef of The Fat Duck.
Before the anticipated opening
of the restaurant, Heston Blumenthal
has taken a trip Down Under to host
a private lunch at Sydney’s Tattersalls
Club, catered by one of Sydney’s leading
caterers, Avocado Group.
The lunch was held in the club’s
elegant Chelmsford Room overlooking
… Hyde Park.
The ‘Evolution of Taste’ three-
course lunch explored tasting items
to demonstrate the role played by the
senses while Blumenthal talked about
his life, approach to cooking, signature
dishes, as well as his new London
restaurant.
Winning entries of the prestigious culinary
competition the Bocuse d’Or have been
announced, and include a regional
success.
Best commis has been awarded to
Maiko Imazawa who works with Chef
Tatsuo Nakasu in Tokyo.
First place – Bocuse d’Or 2011 – was
awarded to Danish chef Rasmus Kofoed
who as well as the trophy took away
€20,000 (US$27,000) in prize money.
The owner of Copenhagen’s Geranium
restaurant – and firm favourite having
won bronze in 2005, silver in 2007 and
Bocuse d’Or Europa in 2010 – prepared
a Scottish lamb dish and another of
monkfish, crab and Scottish langoustine
to win.
Bocuse d’Argent or second prize
was given to Sweden’s Tommy Myllymäki
together with €15,000 (US$20,400) while
Gunnar Hvarnes from Norway won third
prize Bocuse de Bronze and €10,000
(US$13,600).
The Bocuse d’Or began in 1987
when world renown chef and author
Frenchman Paul Bocuse devised the idea
of a live cooking competition to be held
biennially at the show Salon International
de la Restauration, de l’Hotellerie et de
l’Alimentation (SIRHA).
Since then the contest has evolved
to become one of the grandest on
the culinary calendar showcasing the
best young talent in the industry and
often acting as a springboard for stellar
careers.
With five and a half hours to prepare
one meat and one fish dish in front of a
gallery audience, the jury of international According to the company, “Modern
gastronomy stars rate the chef’s Grace is produced using a premium
performance, cooking methods as well bone china, impressive for its brilliant
as the final outcome (presentation and white, smoothly shimmering lustre and
taste). fine transparency, it is at the same
The event was also marked by a gala time extremely hard and thus superbly
dinner for 2,000 guests at which each robust and perfect for use in a hotel and
received a plate from Villeroy & Boch’s restaurant setting.”
new Modern Grace tableware series; the Bocuse d’Or competitions are now
plate was designed by well-known artist held throughout the world. The first one
and designer Alain Vavro. in Asia took place in 2008.

Serving up Starwood’s next course

Following the success of the inaugural
Food and Beverage Conference & Expo
in 2007, Starwood Hotels & Resorts
recently staged its, ‘The NextCourse’
at the Sheraton Pudong in Shanghai.
Running from February 28th to March
4th 2011.
Over 300 executive chefs, F&B
directors, general managers, Starwood
executives and outside speakers are
meeting to discuss and define the future
of hospitality services in the Asia Pacific
region.
“Over the next decade, our business
is expected to undergo profound
changes and with such growth and
diversity, decision makers in each
Starwood property must be empowered
to respond to the major changes that
lie ahead,” says Martin Jones, Vice
President, F&B, Starwood Asia Pacific
Hotels & Resorts.
“It is therefore important that our
Executive Chef Frederic Colin of Starwood’s
St. Regis Singapore property
decision makers are encouraged to
think laterally about excellence in all
facets of their personal and professional
development. It is appropriate that this
year’s conference is being held in the
high growth region of China, where
Sheraton Hotels will open another four
hotels before the end of March 2011,”
added Jones.
The conference also includes off-site
dining experiences, a trade show, and
keynote speaker American chef, Charlie
Trotter who likes cooking to the sounds
of improvisational jazz.
Correction
In a story on chocolate in the
February issue of AHCT we gave an
incorrect company name. The French
manufacturer of chocolate is correctly
called Monbana.
We regret the error.

44 AHCT March 2011

 C u l i n a r y N e w s
Santi
Santamaria
On Wednesday February 16th Santi
Santamaria collapsed in his Singapore
kitchen and later died in hospital. He had
suffered a heart attack.
The self-taught, world-class chef and
author was in the city state to unveil his
latest venture, Santi.
One of six celebrity chefs taking
part in a marathon food tasting event at
Marina Bay Sands, Santamaria had been
jovial and chatting with media just hours
before his collapse.
Santamaria owned and ran the
Can Fabes in Sant Celoni, the town
Premium chocolate
Raspberry chocolate from Le Méridien Taipei
Guests at Le Méridien Taipei will now
find an exclusive location dedicated to
premium chocolate desserts.
INTERNATIONAL COOK-OFF COMES TO ASIA
The Louis Lesaffre Cup, which
recognises and rewards achievements in
the baking world, has launched its Asia
competition.
To run from 26th to 28th May this
year, the Louis Lesaffre Cup final stages
will be held at the Interbake Show in
Guangzhou, China.
The Cup was first held in 2003 and
has become the benchmark competition
46 AHCT March 2011
where he was born, for 30 years and in
1994 the restaurant was awarded three
Michelin stars, the first eatery in Spain
to receive so many. Santamaria also
ran Evo in Barcelona (one star) Tierra in
Valdepalacios near Madrid (one star) and
Sant Celoni in Madrid (two stars). In 2008
he opened Ossiano in Dubai.
Championing locally sourced produce
long before it was fashionable, the
chef was a severe critic of molecular
gastronomy saying he feared its
potentially unhealthy harmful effects.
Comments he came under attack for, but
never withdrew.
His latest venture in Singapore was
to showcase his signature tapas dishes,
including chilled Gazpacho, oysters
escabeche and pinos morunos. The
ChocoArt offers single-origin
chocolates from all over the world, but
is the country’s exclusive purveyor of the
Gran Couva.
Gran Couva chocolate was first
produced in 2000 and is made from
cacao grown on a Caribbean island
situated between Granada and
Venezuela. The Gran Couva beans are
harvested from the oldest and finest
Trinitario trees and are deep black in
colour with a rich, smooth roasted cocoa
bean fragrance coupled with a mint-like
freshness. Due to the very low yields,
only 150 pieces are produced each year.
As well as the plain Gran Couva,
ChocoArt will carry the chocolate with
hazelnuts, which contains imported
French hazelnut meal.
of the baking world. There are legs of the
contest held in Europe, the Americas, the
Africa-Mediterranean region, and now
Asia.
Particitpating countries are
represented by a national team,
competing in three categories: bread,
artistic creation and Viennese pastry.
Seven countries will take part in the
Guangzhou bake-off: Australia, China,
Industry colleagues remember a chef
who enjoyed life to the full
restaurant was to be run by his daughter,
Regina who has vowed to continue the
venture.
Santamaria was 53.
The chocolate shop is the brainchild
of Executive Chef Chiu-Sheng Li and
Deputy Executive Chef Chi-Hsien
Cheng. A rising star in the chocolate
world, Chef Cheng won the Taiwan
regional championship at the 2011 World
Chocolate Masters with his raspberry
chocolate with lychee and rose, inspired
by Taiwan’s homegrown lychee fruit and
represents Taiwan at the Asian Cup this
month.
As well as raw chocolate, ChocoArt
will carry cakes, bread, hand-made
chocolates, macaroons and beverages.
Visitors may customise their purchase
by choosing a preferred single-origin
chocolate and cocoa ratio or select from
one of the combinations of ingredients
prepared by chef.
South Korea, Indonesia, the Philippines,
Vietnam and Japan.
Two winning entries will be selected
and will go on to compete in the Coupe
du Monde de la Boulangerie, or Bakery
World Cup in Paris next year.
The contest aims to raise the
status of baking and baked goods by
demonstrating the art of pastry and
bread-making.
Culinary journey
The Langham, Auckland’s new restaurant, Eight, promises to
take diners on a culinary journey.
The restaurant has eight kitchens each named for an
iconic journey, including the Silk Road, Spice Route, Tokaido,
Route 66, Great Ocean Road, Garden Route, Champs-
Elysées and Dessert Road.
The seasonal food will change daily and be matched by 40
wines by the glass. The chef behind the project is Langham’s
Executive Chef Volker Marecek. The hotel’s Managing Director
Jeffrey van Vorsselen hopes that the restaurant will show New
Zealanders that hotel dining can be very different from their
current expectations.
The Route 66 New York-style grille kitchen
C
Spice kingdom
M
Y
CM
One of the latest additions to Hong Kong’s Wyndham Street
MY
strip of restaurants is new Indian eatery Rana Raj.
The name derives from the Sanskrit word for royalty and
CY
also honours the restaurateur who has ensured the restaurant
CMY
has a fresh concept. Mr Rana has been in Hong Kong for K
several decades and set up the renowned Tandoor restaurant.
The chef is Shaym Pandey who comes from Delhi and his
menu is based on the use of fresh ingredients and judicious
spicing to create wine-friendly food. Most dishes are from
northern India.
The chef makes his own paneer (cheese), which is
cooked in the tandoor and a heavily garlic-laden naan bread
to accompany butter chicken. Lesser known dishes also
feature on the menu including banana chat – the surprising
combination of banana, tomato, cucumber and tamarind has
an acidic tang and a mostly smooth texture accented by the
crunch of the cucumber.
Aloo tikki is a potato fritter stuffed with a chickpea mash
that is much lighter than that combination of ingredients would
suggest. The daal has the authentic smoky flavour familiar to
anyone who has eaten the dish in India. How this smokiness
is achieved is a secret.
While the wine list is global, many bottles come from
smaller producers such as New Zealand, Portugal, Hungary
and India itself. The Tiger Hill Cabernet Sauvignon 2006
comes from the Nasika Valley in Maharastra state, said to
be India’s Napa Valley. The wine was chosen because of its
balanced fruit and gentle tannins – heavier tannins are a poor
mix with spices according to Annabel Jackson, the wine
educator who helped compile the wine list.
Wines were chosen on the basis of how well their weight
and texture matched the dishes during tasting sessions.
 F o o d F o o d

SIGNING
OFF SWEET Using just a few basic ingredients, chefs have an
infinite number of creative possibilities, Zara Horner
finds out many are opting to produce light, fresh
and unique desserts

E
xecutive Chef Gilles Galli of Napasai, an Orient-
Mont Blanc, a classic dessert from Elle & Vire
Express property in Koh Samui, has pineapple
carpaccio with fresh Koh Samui fruits as his signature
dessert.
“I have been making this dessert for more than
seven years now. It became my signature dessert because it is a
simple, light and very fresh dessert. It is a perfect light plate to
wind up a nice dinner.”
Classically the dish marries ingredients of different tastes,
textures and even temperatures. “I make the dessert using
mascarpone and yoghurt mixed with local fresh seasonal fruit such
as pineapple, papaya and mango and fresh mint accompanied by
pineapple sorbet,” Chef Gilles explains.
A signature dish encapsulates a chef ’s cooking philosophy –
source and type of ingredients, methods used and values of health
and well-being – as well as their personality.

Sugar and spice

Tracy Wei is Head Pastry Chef at new Japanese restaurant Sakesan
and claims a “light … refreshing … cleansing” frozen lemongrass
mousse with goma shortbread, mango shichimi sorbet and orange
segments as her signature dessert.
“This dessert most represents my style of combining flavours
people don’t usually expect to go together such as mango and spicy. I
think that the sweetness of mango pairs really well with the Japanese
seven spice (shichimi).”
Representative of how signature dishes can come about, Wei’s
mousse has evolved over time. “Every component is something
that I have carried along with me in my career, slowly combining
new techniques to make each component better and enhancing it
each time.”
To prepare the dish, Wei combines milk, cream, sugar, yolks and
lemongrass. “I blend the lemongrass with a little bit of yoghurt to
bring out some tartness and heighten the lemongrass in the mousse.
I use both black and white roasted sesame seeds from Japan in the
shortbread to give the dessert texture. For the mango sorbet I bring
sugar, water, mango puree and shichimi to a boil. After it has cooled
down I let it freeze overnight and run it through the Pacojet. The
anaho and purple shiso cress that I use for decoration is shipped
from Japan daily.”

Chef Jackson’s bubur cha cha replaces

coconut milk with low-fat cream

48 AHCT March 2011 March 2011 AHCT 49

 F o o d
Goh Mong Choon Jackson, Executive
Chef at Parkroyal on Beach Road
coffee wakes up the world

... Like a Barista

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10th – 13th March
Extra dry butter – richer in fat – from Elle & Vire
HOTELEX Shanghai,
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Cream that whips

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Président butter from Lactalis

“It became my signature dessert “Pineapple and coconut

because it is simple, light and
very fresh” Gilles Galli Excutive Chef Gilles Galli of
Napasai Koh Samui
Wei says she is pleased to note that restaurant guests respond to the
“uniqueness” of the dish with many complimenting its combinations.
Signature dishes are the chef ’s equivalent of an artist’s masterpiece
and like a great artist the chef may actually have several.
A pineapple by any other name
Producers and distributors are responding to the demand and Thierry
are classic together”
Steven Grande
Using a kaffir lime leaf with caramel candied pineapple
madeleines, pineapple dusted tuile, coconut sorbet and pineapple
chips, Chef Steven didn’t intend for this dish to become a signature
one, saying it just evolved and that this is often the case for chefs.
“The evolution of this particular dish has taken place over a period
of years and started off as a very simple dish on one of my menus
when I was working in San Francisco,” he says.
The new

2000 S
Loyen, Brand Manager at Lactalis says convincing chefs your products “I am always adjusting elements to many dishes and this is what
are good enough for these signature creations is about ensuring leads to the development of signature items on my menus. The

WMF
reliability. process of adding and/or subtracting elements of any particular dish
“Top chefs need to work with ingredients which they can always and tweaking the balances of flavours, textures and temperatures
count on when creating first-class desserts. This [is a concept] we even is something that I really enjoy and when the dish comes together
use in our latest advertising campaigns, which say: ‘Behind excellent perfectly, this gives a great sense of satisfaction.”
dessert is an excellent cream’.” This dish is based on pineapple so Chef Steven says, “the first At busy times you can prepare all ‘Standard’ This is for a
Using a blend of milk which has undergone rigorous testing and initiative is to source the fruit at the peak of quality.” the coffee specialities made voluminous milk foam for extra-
quality control procedures, Président whipping creams and butters with milk quickly and large quantities and layered
automatically, at the touch of a products. Typical product: latte
are produced in the west of France. “The head pastry chef at Hotel How to button. You can also offer your macchiato.
Le Bristol in Paris, Laurent Jeannin will only use Président whipping The pineapple is roasted in a flavoured syrup of honey, Tahitian vanilla clients that individually made
cream and butter to create his signature ‘Exquisite chocolate sphere beans and a few drops of lemon juice for about two hours or until the ‘barista feeling’, by creating The WMF 2000 S is the answer
with light chocolate mousse’ ” Loyen says, adding this is just one pineapple is roasted throughout. The oven temperature is kept low so foam and heating milk in a jug to a medium demand with a
example he could point to. that the pineapple has time to take in the flavours of the syrup without placed underneath. daily capacity of up to 200 cups,
Steven Grande is Executive Chef of Karma Kandara Resorts. Chef becoming overcooked. The sorbet is prepared using fresh coconut in this capacity can also be released
Steven has several signature desserts but says one of his favourites has combination with coconut milk and “a few other ingredients” chef is In addition, you have a choice within one hour.
of three grades of milk foam:
pineapple, in several different preparations, as its main ingredient. reluctant to divulge, to give the final product a smooth texture and
WMF AG Coffee Machines
Chef has given the dish a number of names since he first made it. the taste of fresh young coconut. ‘Superfine’ With this extremely International
“I’ve called it ‘Tasting of Pineapple’ on some of my menus in the Once again, balance of flavours is what chef is keen to achieve. dense foam with a shiny, creamy Eberhardstraße
past as well as ‘Vanilla Roasted Pineapple’ at other times. The dish is “Pineapple and coconut are classic together,” says the chef. “The kaffir consistency, even tricky latte art D-73312 Geislingen/Steige,
still evolving and I plan to create a couple of additional preparations lime caramel is prepared using a combination of palm sugar and honey creations turn out well (with the Germany
to pique the curiosity aspect of the dish,” Chef explains. with the addition of sliced lime leaf at the end of the cooking process. necessary skill!). Phone +49 7331 – 25 8482
Lai Thai restaurant at Napasai – the menu Fax +49 7331 – 25 8792
sources local Koh Samui products ‘Fine’ This the normal quality Professional@wmf.de
for Cappuccino, etc. http://www.wmf.com

50 AHCT March 2011

 F o o d
Steven Grande is Executive Chef of Karma Kandara Resorts
Guests want light and
healthy but indulgent
Japanese cuisine at Sakesan
The lime leaf really helps to bring the dish into balance as it gives
the caramel an essence that better relates to the other components
of the dish rather than caramel alone.”
Admitting that he avoids verbosity in his menu descriptions,
Chef Steven prefers to let the dish speak for itself. It is, after all the
diners who will ultimately decide if a dish enjoys longevity – or not.
“This dish is a perfect example and guests often [voice] their
delight with this dish as being light but packed with flavours. Many
times, I have been told this dish is the perfect ending to the meal.
Often times desserts are heavy and fill – or overfill – the diner; this
dish does not and people really enjoy that aspect.”
But dairy products remain the staple ingredient for many
desserts. French manufacturer, Elle & Vire say they are making
their creams, milks, yoghurts and cheeses with chefs seeking the
52 AHCT March 2011
“ultimate in taste” firmly at the front of their mind.
To that end, the company’s Excellence whipping cream,
company literature points out, whips 18 percent faster than others
with a 36 percent greater whipping volume as well.
With a creamy taste and bright white colour (due to no artificial
additives), the cream, “Even with acidic ingredients, is easily
incorporated [into recipes] and will preserve its volume, and that
of the finished product, up to 48 hours after whipping.”
Meanwhile, Elle & Vire’s Dry Butter is slightly richer in fat
than traditional butters (84 percent compared to the usual 82
percent). With a relatively high melting point (34°C instead of
28°C) the butter allows chefs to “obtain an optimal plasticity and
the perfect shape and thickness for full incorporation during the
rolling process,” explains the company.
Even chefs working in Asian traditions are finding a use for
cream in their creations.
Healthy appetite
Goh Mong Choon Jackson is Executive Chef at Parkroyal on Beach
Road in Singapore and has been making the popular Nyonya (Straits
Chinese) dessert Bubur Cha Cha as his signature dessert for 16 years.
Like his industry colleagues Chef Jackson is keen to emphasise
that his take on the dish is much healthier as he substitutes the usual
rich coconut cream with low fat milk and low fat cream as well as
using brown rock sugar.
The colourful dessert consists of sweet potatoes – yellow, orange,
and purple varieties – pumpkin, yam, tapioca jelly – “which gives
the dessert the chewy and stretchy texture,” – and sago cooked in
a sweet pandan base.
“[A signature dish]
provides a connection to
the diners and similarly,
the diners to me”
Goh Mong Choon Jackson
Chef Jackon believes it is “very important” for a chef to have a
signature dessert dish, “As it provides a connection to the diners and
similarly, the diners to me,” he says. “I have diners coming up to me
requesting the Bubur Cha Cha when it is not available on the buffet
PERFECT COFFEE IN ONE TOUCH
spread as we rotate the types of dessert on the buffet spread. It goes Egro ONE: the ultimate touch screen technology
to show that they appreciate the effort I put into making that dish.”
Similarly, Chef Gilles says one of the joys of creating a signature
dish is the reaction from diners. “They are happy to have something
different to the classic desserts,” he says. “[It’s] the last plate of a
dinner, so it is very important to leave a good impression,” he says.
And Chef Steven agrees, saying signature dishes enable chefs to
showcase their exceptional skills and creative talents. “When you
create your signature dish there are no boundaries or rules. Ideally
what you should enjoy in a signature dish cannot be replicated in
any other restaurant. I would recommend any guests when visiting
a restaurant who are unsure of what to eat to go for the chef ’s www.egrocoffee.com
signature dishes, they should hopefully be ‘wowed’, at least that is
what I would want my guests to experience.”
 D r i n k ENHANCE YOUR
CAPABILITIES
Gourmet coffee from Ritz-Carlton

Grounds for
optimism
Urban Chinese are adding gourmet
coffee to their tea-drinking lifestyle
reports Mark Graham

La San Marco’s SM 92 series

Boncafé aims to expand from its Guangzhou base

D
uring the early years of China’s opening-up to the world,
foreign visitors were invariably puzzled as to why taxi
drivers used Nescafé jars to hold their brews of Chinese
tea. Hop in any cab, in any city, and the driver would
take noisy swills from the brown-glass jar so familiar to westerners.
The reason for the coffee-jar usage was, as so often in China, a
matter of face. Being able to afford a jar of imported Nescafé was a
symbol of affluence, so instead of chucking the glass containers away
when the granules had been used, they were adapted for storage of
the nation’s most popular drink, green tea.
Nowadays, Chinese demonstrate their new affluence in an updated
way, but the basic concept is pretty much the same. Strutting around
the city clutching a Starbucks latte is a way of announcing to onlookers
that you are affluent (US$4 for a coffee is still a big chunk of change for
EVOLUTION PLUS
most of the 1.3 billion people in China), worldly and brand-conscious. FOAM MASTER
It is little wonder that Starbucks and other coffee chains such as the
home-grown SPR and the British-based Costa Coffee are embarking The Evolution Plus Foam Master with Flavour Station is the key
on massive expansion campaigns, opening additional stores in major to a limitless selection of coffee specialities: with frothed milk
cities such as Beijing, Shanghai and Guangzhou and seeking out in a selection of consistencies, coffee and chocolate specialities
and up to six different syrup flavours, innumerable trendy
premises in second and even third tier cities, where coffee-drinking
coffee beverages are available at the simple push of a button.
is still something of a novelty.
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Western
Starbucks boss Howard Shultz says the company, which currently has
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under 400 stores in the country, plans to open thousands more in the
coming years. At one point, the Seattle-based chain had a branch in
the entranceway to the Forbidden City, which was ultimately closed, GULFOOD Dubai
after a jingoistic, internet-led protest campaign claiming that the from 27 February to 2 March 2011 | Zabeel Hall | Stand Z-F94
American brand’s presence was inappropriate at one of China’s most
renowned imperial sites.

54 AHCT March 2011

 D r i n k Flavoured coffees are
winning over some
D r i n k
Chinese drinkers

“Some of the challenges that we are currently facing would be

on how to really educate coffee drinking as part of the lifestyle of our
targeted consumers, maintain consistent marketing communication,
and also to ensure that the regulations of doing business in China
are managed well.”
Paolo Fenu, Commercial Director at Italian coffee machine
supplier La San Marco notes that coffee drinking is a Chinese
expression of an international fashion – for consumers to be focused
on lifestyle choices.
Fellow supplier Franke Kaffeemaschinen AG is finding that
Franke’s Evolution Plus education goes hand-in-hand with doing business in China. As
with any venture in the Middle Kingdom, there are ample rewards
in store for companies who do the legwork and are committed for
the long term.

Eastern daily espresso?

Says China Regional Sales Manager Tracey Bao: “China with its
large urban population of close to 600 million people is slowly being
influenced by western culture especially with food and beverage.
“To Chinese, coffee drinking has always been associated with
western lifestyles, and it appeals more to the ever-growing richer
China middle and upper class. The fast growth of this group – which
also includes expatriates and Chinese returning from living overseas
– is helping coffee gain a foothold in the land of tea-drinking.
“I really think the reason the Chinese drink coffee is more
Coffee drinkers tend to be younger and more affluent lifestyle than taste, but slowly they will learn to enjoy the taste and
appreciate better coffee. Espresso-based coffee and drinks such as
“It’s a complicated market that requires significant discipline cappuccino and latte are becoming more popular. Chinese can Espresso-based drinks are gaining ground on instant brews
and thoughtfulness,” Shultz recently told a business newspaper.
“Cracking the code in China for any company is not an easy task –
there will be a number of winners and lots of losers who go there and
rush to judgment and don’t succeed. The thing I am most interested
in when I go to China is whether or not local Chinese are buying
Starbucks coffee and sitting in our stores.”
The increased demand for coffee in general – whether it is at
Starbucks, the local supermarket or in hotel outlets – has been a
boon for coffee-supply companies who are already established in The best coffee
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56 AHCT March 2011 March 2011 AHCT 57
 D r i n k

drink tea anywhere, anytime, so they prefer to have coffee outside

with friends.”
Fenu also says drinking coffee is more of a lifestyle choice than asian hotel
& Catering Times
a question of taste but – in terms of taste – capuccinos and lattes
work best.
Chinese peope will drink coffee all day, he adds.
At the Ritz-Carlton Financial Street in Beijing, tea remains the
drink of choice for most local guests, with scores of different options
on the menu. However, coffee drinking is gradually becoming
popular, particularly the latte and cappuccino styles which, at
the Ritz-Carlton, are made from beans provided by Lavazza and Encompassing:
Milangold. n Hotels You can
n Restaurants subscribe
Friends culture n Catering operations online at our
n Equipment website
“Tea culture in China has been in place for over 3,000 years,” says n Technology www.
Cedric Klein, Executive Assistant Manager for F&B. “Consequently, n Human Resources thomsonpress.
I don’t believe the coffee culture would ever overtake the tea culture. n Investment com.hk
Nevertheless, based on the youth generation, influenced by western Essential reading for:
coffee-shop culture such as TV’s Friends, we could easily see a big n General Managers
increase in coffee consumption in the next few decades.” n Restaurant Owners and Operators
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“Chinese can drink tea anywhere, anytime, so they n
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The paper cup replaces the used Nescafé jar

Cedric Klein, Executive Assistant Manager
for F&B at the Ritz-Carlton Financial Street
At the Hyatt on the Bund in the port city of Shanghai, the
house coffee is made from Arabica beans imported from Central
and Southern America and Africa. The roasting is Viennese style, Subscribe Today!
making it suitable for espresso and with milk-based coffees. “China Asian Hotel & Catering Times
is a traditional tea drinking country, but coffee has been accepted (AHCT) has been serving the
by the young generation as a new lifestyle drink with milk; iced, or Asian-Pacific region as a familiar
flavoured with syrup,” says Director of F&B, Heiko Roeder.
and trusted industry publication
One company right in tune with the tastes of local coffee
for three decades, and is widely
drinkers is SPR, which has branches in 60 cities throughout the
vast country. Rather surprisingly, SPR hails from the northern port acknowledged to be the only
city of Qingdao, known for brewing the country’s most famous beer magazine that covers all aspects
Tsing Tao, rather than coffee. of the hospitality industry.
“SPR Coffee is the pride of the Chinese coffee industry,” boasts
the company. “We also have established a government-approved SPR Subscription Form
Coffee School to fulfill the mission of teaching coffee lovers, and
franchise store owners, to become professional baristas.
“The company’s Chinese headquarters and flagship store are
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palace is located amid the most scenic possible setting.”
Scenic their headquarters may be, but SPR stores do not quite Name: (Mr./Ms.) Title:
achieve the relaxed ambience of Starbucks or Costa Coffee, even
though the coffee itself is excellent. Their stores can also be found Company:
in less-obvious locations, away from the CBD or the airport; many Address: Country:
caffeine-starved foreign visitor to China has been delighted to spot
an SPR sign in an outer suburb. Tel: Fax: Email:
The coffee boom is set to continue apace but it will be many I enclose a cheque/ bank draft for (HK/US) $, payable to Thomson Press (HK) Ltd.
a long year yet before the majority of the 1.3 billion population is
grabbing lattes on the way to work. Most people in China still live Please debit my AE VISA MASTER Card account for $
in rural areas – and paying US$4 for a paper cup of coffee remains a Card No: Expiry Date:
shockingly expensive extravagance. Those brown jars of Nescafé filled
with tea leaves will be around for some time to come, particularly Signature: Date: New subscriber Renewal
in the less-developed regions. Industry: Hotel Catering Manufacturing Suppliers Others

Mail or Fax to: THOMSON PRESS (HK) LIMITED

Rm 1205-6, 12/F., Hollywood Centre, 233 Hollywood Road, Sheung Wan, Hong Kong.
Tel: (852) 2851 7068/2815 9111 Fax: (852) 2851 1933/2581 9531 E-mail: enquiry@thomsonpress.com.hk Website: www.thomsonpress.com.hk
58 AHCT March 2011
 P r o d u c t N e w s www.wineandgourmetasia.com

Locking on Harmonious tasting wine

To support a one-card solution, Cisa has
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maintenance. Different customer master keying
requirements are met with the interchangeable
cylinder, which has up to 400,000 cycles.
To answer the question of how wine may be more accurately graded, judged … and
tasted, Rastal has introduced its Harmony glassware range. According to Martin
Darting, sommelier trainer and sensory science expert, taste perception comprises
four key points: smelling to define the aroma; tasting to distinguish sweet, sour,
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shapes, structure and viscosity of the wine. The Harmony range of wine glasses is
designed to answer these criteria needs, with the Harmony 53 glass perfectly suited
for full-bodied mature reds and the same series’ 35 glass for whites.
For more information: www.rastal.com Wine &
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spreads and is now presenting two new
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Organized by
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60 A HCT March 2011

 P r o d u c t N e w s
Casual dining
Tabletop manufacturer, Steelite introduces
its latest collection – FreeStyle. What the
company is calling “a new concept in casual
dining,” FreeStyle is a creative and functional
range, designed to “present menus in an
exciting and contemporary way”. Efficiently
stored, with plating portion control, heat
retention and ease of use, FreeStyle
combines sculptural, curvy forms with
multifunctional items comprising four plates
– 37.5cm, 30.5cm, 25.0cm and 15.5cm and
three bowls – 28.0cm, 18.0cm and 13cm.
FreeStyle items come with a lifetime edge-
chip warranty.
For more information: www.steelite.com
Designer buffets
While Zieher’s new buffet system ‘Bloxx’ may have a filigree appearance, it is
surprisingly sturdy. Black blocks (hence the name) of different heights (eight, 16
or 24 cm) can be invisibly interconnected to support units of “bubble-free, crystal
clear” glass, which has been specially treated to prevent discolouration from
sunlight. Novelty items such as glass test tubes are included in the range to add
interest to any buffet design. The glass is also available in black. Two different
types of menu holder, napkin rings and a cigar ashtray, complete the range.
For more information: www.zieher.com
62 A HCT March 2011
P r o d u c t N e w s
Down on the range
Commercial cooking equipment provider, Vulcan has
delivered what the company is calling the “ultimate” in
“durability, innovation and versatility” with its latest line of
heavy duty ranges and customised cooking suites.
The Vulcan V Series is “modular from top to bottom
and side-to-side,” providing complete flexibility to
foodservice operators as menu and/or kitchen needs
change.
The heavy-duty range is made especially for large-
volume kitchens, from stainless steel for long-term
durability. Its design enables easy integration with all other
kitchen equipment. The cooking suites are one piece
12 gauge stainless steel units for durability, and ease
of cleaning. Company representatives will consult with
clients to provide the best customised options, which
include refrigeration, heated plate cabinets, bains-marie,
prep sinks, hand sinks, taps, pot racks and more.
For more information: www.vulcanequipment.com.
2 temperature zones
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The first “product” from the EuroCave
Professional, Dual Zone, is a 2 temperature
zone wine serving cabinet combining a
modem design with the latest technology.
Two large zones, which are completely
independent, allowing your red wines, white
wines all to be kept at the right serving
temperature.
In this way, Dual Zone allows you to easily
access bottles when dealing with customers’
wine orders.
For a free brochure containing full detail,
please contact:
Alpha International Food Services
909, Chai Wan Industrial City, Phase 2,
70 Wing Tai Road, Chai Wan, Hong Kong.
Tel: (852) 2889 2123 Fax: (852) 2889 1757
http://www.eurocave-alpha.com
Model: D-290 Email: alpha@eurocave-alpha.com
MadeMarch
in France
2011 AHCT 63
 E q u i p me n t E q u i p me n t

Schott Zwiesel’s Dancing Tumbler

Glass menagerie
guiding principle as Riedel wine glasses that
“Content commands shape”.
Gidumal argues that many of the glasses
tradition dictates for spirits service are in fact
unsuitable for the role, and that in time the
“brandy balloon” will come to be as much
of an archaism as the coupe which used to
kill the bubbles in champagne so effectively.
The matching of glasses to drinks “ On e o f t h e p ro b l e m s i s t h a t
is not the simple matter it used to manufacturers have focused on big glasses
– big tumblers, big brandy balloons – and
be. Robin Lynam reports the problem with big glasses for spirits is you
get this evaporation of alcohol which can
totally overwhelm the aroma,” he asserts.
hundreds of subtly varied bowls. Production
costs however are likely to hold back the full
extension of this policy into the spirit world.
Riedel makes different glasses for VSOP
and XO cognacs, but so far only one malt
whisky glass, although the company’s usual
logic would suggest that subtly varied
designs for the different Scottish regions, or
even distillers, might be appropriate.
The lead crystal single malt glass has
nevertheless been highly successful, and

I
n recent years much has changed in
the world of restaurant glassware.
Where previously the choice would
often have been a simple one between
a glass for red wine and a glass for white,
sommeliers now insist on a wide range of
designs, often specific to particular regions
and grape varieties.
Bars, beyond introducing the occasional
novelty glass, have been more conservative
in the receptacles they employ to serve
even the finest spirits. From shot, highball
and martini glasses to tumblers and brandy
snifters, generally speaking the options have
remained simple and generic.
Has the time come to re-examine the
range?
One man who thinks so is Ravi Gidumal,
Managing Director of Town House, the
Hong Kong distributor for Riedel. The
pioneer of wine specific stemware is now
expanding its range of professional glasses
for spirits and fortified wines.
“Obviously the market is much smaller
than for wine glasses,” says Gidumal, “but I
think the traction is starting. In our Riedel
Restaurant portfolio we have a single malt
glass and cognac glass and we will soon be
introducing a port glass. There is also now
a Riedel O [the brand’s stemless range] glass
for spirits.”
Riedel Restaurant is the manufacturer’s
range for the trade, and the wine glasses are
to be found on many of Hong Kong’s top
tables. Some restaurants also use the more
expensive – and fragile – glasses from the
company’s Vinum and Sommeliers ranges.
“Most of our consumer lines are
produced in lead crystal,” explains Gidumal.
“Our restaurant line is produced in non-
lead crystal, a totally different material and
one which is less expensive. In addition
the glasses are marginally thicker which
contributes to durability.”
Break with tradition
The lead crystal Riedel range already features
Riedel Bar, a collection that currently
includes glasses for tequila, grappa, martinis,
cognac, port, brandy, bourbon, and single
malt whisky, all designed on the same
Far more suitable for the appreciation of
fine spirits, Gidumal argues, are the Riedel
single malt and port glasses – both of which
are more versatile than the names imply.
The bell-shaped malt glass, he says, has
been found by connoisseurs to be suitable
for cognac. The stemless spirit glass in the
bar range reproduces the bowl of the port
glass, and is considered suitable for a wide
range of fortified wines and spirits.
“That’s the entry level glass,” he says.
“It’s spirit friendly without getting specific.”
In wine, specificity has long been
Riedel’s calling card, with a range of
The Ypsilon range from Athena

Riedel glasses for Cognac (inset) and single malt whisky

64 A HCT March 2011 March 2011 AHCT 65

 E q u i p me n t
The Stolzle Bar and
Liqueur range of glasses
since being introduced to the Restaurant
Range a year ago, Gidumal says, a broader
professional customer base is building.
Even when only the more expensive
version was available it was a popular choice
in specialist whisky bars. At the New York
Bar of the Park Hyatt in Tokyo, which
offers a wide range of single malts, they are
automatically served in Riedel glasses.
Following the norm
Desirable though fine spirit specific
receptacles may be, bartenders like
versatility, and as Raymond Tam of UK
based tableware company Athena’s Hong
Kong branch office points out, tradition
has a certain grip on customer expectations.
“Choosing glasses involves
considerations of function, size and outlook,
and of course the taste of the bartender.
Some glasses can be used for several kinds
of wine, for example, but some can be used
Glass innovator Charles Schumann
only for one special wine or cocktail. Norms
or expectations have been built up which
the bar somehow has to follow,” says Tam.
Athena’s range of glassware includes
several handmade double wall thermo glass
receptacles ideal for keeping chilled drinks
cold, or for keeping winter warmers such as
punches and hot toddies hot. The company
uses lightweight borosilicate glass for extra
strength.
Durability is an important consideration
for bars when choosing glasses, and another
company with a strong reputation in that
field is Schott Zwiesel. Its core range for bar
use, Basic Bar, was designed in partnership
with Charles Schumann, proprietor of
the famous Schumann’s American Bar in
Munich.
The 17 piece collection is designed to
give bartenders maximum room for creative
manouevre with a manageable number
A range of glasses
from Athena that
includes ones for
champagne, martinis
and margaritas
66 A HCT March 2011
The New York Bar range from Stolzle
“The problem
with big glasses for
spirits is you get
this evaporation of
alcohol which can
totally overwhelm the
aroma” Ravi Gidumal
of glasses, and is intended, according to
Schumann, to reflect “international bar
trends from the cone shaped beaker to the
filigree martini glass”.
Back to basics
Trade acceptance of the range has been
encouraging, according to Umesh Bhasin of
Hong Kong distributor Global Hotelware
Ltd.
“Charles Schumann’s collection
Basic Bar, is used by all Hyatt hotels in
Hong Kong and Macau, Zuma, Tango
Argentinian Steakhouse, Lily & Bloom
Bar & Restaurant, Roka, Cecconi’s, 208
Duecento Otto, and also at the upcoming
Galaxy Resorts, Banyan Tree & Hotel Okura
in Macau,” says Bhasin.
While Basic Bar involves giving classic
glasses a modern twist, he points out that
bartenders and their customers also like
E q u i p me n t
glassware that offers an element of novelty.
At the recent Ambiente 2011 trade fair in
Frankfurt, for which Schumann was on
hand to demonstrate the Basic Bar range,
Schott Zwiesel introduced the “Dancing
Tumbler”, a curved bottomed glass which
cannot tip over but constantly rocks
backwards and forwards when resting on a
bar or table. The base also fits comfortably
into the palm of a hand, and the glass was
one of the hits of the fair. It will be available
in Hong Kong from April, and will be
featured by Global Hotelware at Hofex.
Also on display at Hofex will be the
Stolzle Bar and Liqueur range of glasses, The ZIEHER catalogue 2011 !
represented in Hong Kong by Equip Asia. www.zieher.com
Stolzle’s designs, like Riedel’s, aim to
maximize appreciation of spirit aromas by
minimizing the “burn” of the alcohol, and
the line includes glasses specially designed
for cognac, grappa, port, vodka or aquavit
and schnapps as well as general purpose
shots.
The range also includes modern
and more traditional tumblers and The „Collina“
Glencairn Glass, a tasting and nosing glass
„Konkret!“
now extensively used in Scotland by the
whisky industry and also in use in Asia at
bars with a strong single malt focus such as
The Canny Man in Hong Kong’s Wanchai
district.
Much of the high quality glassware seen
on Asian tables is still imported from Europe
or North America, but Asian companies are
increasingly claiming a share of the market.
„Skyline“
Thailand based Ocean Glass with
its Ocean Professional and Lucaris lines,
represented in Hong Kong by Kung Kai
Hong & Co, supplies a range of modern
glassware for the bar trade, including its
angular Scirocco and Trinity triangular
tumblers which offer a modern slant on
classic bar glasses. Salsa glasses with their
zigzag stems give a modern look to an „Modul“- Melamin
essentially classic martini glass.
Kung Kai Hong also represents leading
US glassware manufacturer Libbey, which
offers a range of spirit and liqueur glasses
in addition to its well-established Wine
Master range.
French company Arc with its Luminarc
range of glassware is known for coloured
glasses, and unusual stemware such as the
Collection Curl, favoured by bartenders
looking to give their drinks a modern look.
An ever-increasing range of choices in
specialist glassware is available to bartenders HOTELEX SHANGHAI
looking for different avenues to express their 29.03. - 01.04.2011
creativity. (with Equip Asia Ltd.)
GER M A AHCT
NY
March 2011 67
 E q u i p me n t E q u i p me n t

The heat is on Chefs are using the

characteristics of pizza ovens
to cook a range of other
dishes. Thora Jacobsen reports

E
xecutive Chef Vinny Lauria makes pizzas to relax.
The head chef of Italian restaurant 208 Duecento
Otto in Hong Kong says “cooking centres you” as he
demonstrates to AHCT how he makes the authentic
Napoli pizzas served in the upstairs portion of the restaurant.
Sometimes he even makes pizza “just to play,” adding lardo,
rosemary, semi-dried and smoked cheeses, a combination he
describes as “awesome”.
While most of the restaurant’s menu is described as “a New
York interpretation of rustic Italian cuisine”, the pizzas are in
authentic Naples style, where the dish was invented. The pizza
menu – now supervised by Chef Vinny – is the creation of Enzo
Carbone, a specialist pizza chef from Naples and from a family of
trattoria owners.
Carbone’s expertise means that the pizzas meet the specifications
of The Association Verace Pizza Napoletana. Only buffalo
mozzarella from Campana is used and the crust is thin and has the
cornicione or charring at the borders that a native of Naples would
recognize.
“It encapsulates the dough and chewiness that Napolitana pizza
is all about,” says Chef Vinny.
That crust comes from baking the pizzas in an oven that was
custom-designed and imported from Naples. The gas-fired oven
has a flat stone base and a domed ceiling that reflects heat down.
Chef Vinny tells AHCT that the heat is dispersed across the entire
dome and the temperature reaches 489-495ºC. The high heat kills
the yeast as soon as the dough hits the oven and the pizzas come
out in 90 seconds.
While Chef Vinny thinks wood-fired ovens are “awesome” he
also says they are difficult to control.
The New Yorker, who previously worked for Mario Batali at
Babbo, keeps the pizzas simple. The dough is a mix of several flours
that are leavened with fresh yeast and proved for eight hours before
cooking. The base is stretched by hand and then topped with milled
tomatoes and only one or two other toppings. The signature D.O.C
is just tomato, mozzarella and basil. Chef Vinny often finishes the
pizza with a splash of olive oil “because it gives an instant aroma
hit the minute the pizza lands on the table.”
Like many other chefs, the Sicillian-American finds that the high
and even heat of the pizza oven make it ideal for other dishes and
he is currently contemplating putting baked pastas on the menu or
specials of oven-roasted cockles, clams or prawns.

Wood Stone at a branch of Amano Café

68 A HCT March 2011 March 2011 AHCT 69
 E q u i p me n t

Custom Designed
208 Duecento Otto sells
75-100 pizzas a day Stone Hearth Ovens

208 Duecento
Otto Executive
Chef Vinny Lauria
Pizza Ovens

“It encapsulates the Char Grills

dough and chewiness Parillas & Churrascos
that Napolitana pizza is Custom Designed
Grills
208 Duecento Otto’s signature D.O.C pizza

all about” Vinny Lauria

Wood Stone ovens have a floor
temperature of 370-430ºC

Therapy
Philip Kraal, Executive Chef at Langham Place Beijing Capital
Airport, is another chef who loves his pizza oven and finds making
the dish therapeutic. Chef Philip says the pizza oven is one of the
most valuable pieces of kit in the kitchen.
“I love them! I love the way they look, the way they perform,” Tandoor Ovens
he tells AHCT.
“I actually find the pizza oven quite stimulating and
therapeutically healing at times! When I feel myself getting bogged
down with desk work and overzealous managers, I will often quietly
slip away to the kitchens and knock up some bread or bang out
a couple of pizzas … just to release a little tension. Sure beats
hitting someone and the staff love sharing in the results,” the New
Zealander adds.
Chef Philip loves his ovens so much he has given them
Duck Ovens
nicknames. The Lady is in all-day dining restaurant The Place and
can knock out three or four pizzas at a time. Big Boy in signature
restaurant Fuel can cook eight-10 at a time. While both ovens can
reach temperatures of 450ºC they are generally set at 350ºC and
can pump the pizzas out in about three minutes.
The ovens are gas-fired but chef puts a block of hickory in the
Beech Ovens have supplied
Nobu in Hong Kong corner of the oven that smokes away giving what he describes as “a
beautiful, smoky finish to our work.” Rotisseries
A four-door rectangular In fact the ovens don’t even have to be on to be useful. At night
oven from Beech Ovens racks of fruits and vegetables are placed in the entrance to dry out
as the ovens cool down. As well as roasting and braising meats the
ovens come into use in the morning for baking Danish pastries and
croissants for breakfast.
www.beechovens.com
70 A HCT March 2011
 E q u i p me n t
Aged beef also receives the
pizza oven treatment at Fuel Fuel’s Prosciutto Parmesan pizza
“I love them! I love the way they look, the way
Hand-tossing a pizza before Helen Kenniff, Sales & Marketing Manager at leading supplier
baking in a Beech Oven
Beech Ovens says the company finds chefs are using their pizza
ovens to “cook a diverse menu. This includes roast meat dishes,
Panzerottini at Criniti
potted dishes such as stews and … bread and other baked dishes.
“Beech Ovens has even designed a combination oven which is a
two door oven offering pizza and dish cooking on one side, with a
dedicated grill on the other for meat, fish, poultry and vegetables.”
The company believes that 310ºC of even heat is high enough
to kill the yeast and ensure the pizza crust and topping are cooked
properly.
The even heat and high temperature come from a patented
manufacturing technique. The ovens have reinforced steel shells
with a thick refractory cement domes and 75mm thick super high
density bricks.
Headspace
Rival Wood Stone has a different technique for producing high,
even heat.
“One of our points of difference (something that makes our
ovens stand out) is that we offer an infra-red under floor burner.
The infra-red burners assists with the heat up of the ovens and also
Creating southern Italian ensure that the floor maintains temperature,” says Tamra Nelson of
specialities for Melbourne diners
the company’s Sales and Marketing department.
Criniti roasts side dish
vegetables in its pizza oven “A larger thermal headspace means that the heat generated in
the oven stays where it should, inside the oven for cooking rather
than immediately exiting out the doorway and flue. Less fuel is
required with Wood Stone ovens! This also allows Wood Stone to
manufacture ovens with wider doorways, which leads to greater
visibility for both the chef and the customers,” she adds.
72 A HCT March 2011
Intense heat (Photography courtesy of Beech Ovens)
they perform” Philip Kraal
Wood Stone customers are equally catholic in what they put in their
ovens. “We cook everything in the ovens, not just pizza,” says Nelson.
Roast
Miwe’s cube oven is also versatile. The electrically heated high- Stone Hearth and Specialty
temperature deck baking oven with stone plates is not only good
for pizza but also for “attractive and high-profit-margin products
COMMERCIAL COOKING EQUIPMENT
like snacks, quiche, tarte flambée, puff pastry dough and pretzels,”
• Over 9,000 Installations in 75+ Countries
according to the company.
At Melbourne’s Downstairs At Bluestone, Chef Jason Smythe
• Custom & Specialty Pizza Oven Options
cooks tapas, burgers and wood-fired pizzas for 80 covers a night. • Engineered for a Changing Foodservice Market
As well as finding the oven ideal for roasting duck bones to make • #1 with Chain Businesses & Restaurateurs
duck jus, Chef Jason also cooks tandoori chicken, which ends up as
a pizza topping.
Chefs at the two branches of Criniti in Sydney, serving between
4-6,000 covers per week, find that the pizza oven is perfect for
finishing a traditional southern Italian dish called Panzerottini. The
dish consists of a pocket of dough filled with varying amounts of www.woodstone-corp.com
melted mozzarella, Napoli sauce and other fillings that is wrapped,
salted and deep-fried. It is then placed in the pizza oven to rise and +1 360 650-1111
create a softer, fluffier dough.
The restaurant also serves steaks, vitello, pollo and fish,
accompanied by vegetables roasted in the pizza oven.
Chef Philip Kraal is surely not alone when he says “Yup, it’s true
… I’ve got a thing for my pizza ovens!”
Chef Vinny’s oven is giving him one minor headache. As much as
he would like to introduce specials cooked in the oven he can’t – his
pizzas are so popular there is usually at least one in the oven and no
space for any other dishes.
find us on facebook
www.facebook.com/Wood.Stone.Corporation
 E v e n t s
Date Event Details ORGANIzER
27 Feb – 2 Mar Gulfood
Dubai World Trade Centre
Dubai
Mar 29 – 1 Apr Hotelex Shanghai 2011
Shanghai New International hospitality industry. Managers, manufacturers, traders
Expo Center
Shanghai
China
Mar 29-Apr 1 Horeca 2011
Biel
Beirut
Lebanon
April 6 – 11 Food and Hotel Indonesia
The Jakarta International Expo
Kemayoran
Jakarta
Indonesia
May 11 –14 Hofex 2011
The 14th International companies including 44 national groups at Asia’s most
Exhibition of Food & Drink,
Hotel, Restaurant & Foodservice
Equipment, Supplies & Services
Hong Kong Exhibition and and the trendiest food and drink products from
Convention Centre
WanChai, Hong Kong
May 17-19 The Hotel Show Dubai
Dubai World Trade Centre
UAE
May 18-20 Sial China 2011
Shanghai New International countries and regions with 28 Chinese provinces
Exhibition Centre
Shanghai
China
May 19-20 India Hotel Expanson Riding on the economic growth and rising income levels
Summit
JW Marriott Hotel
Mumbai
India
May 25-29 Thaifex –
World of Food Asia
Impact Exhibition Center, catering, food technology, hospitality service and retail
Bangkok
Thailand
74 AHCT March 2011
E v e n t s
Gulfood is the Middle East’s leading dedicated DWTC May 31-June 2 Hospitality Architecture + The HA+D Expo focuses exclusively on products HA+D Expo
exhibition for the foodservice and hospitality sectors. Dubai World Trade Centre Design Exhibition & and services for the design and build of Asia Pacific Marina Bay Sands, 10 Bay Front Avenue
The event provides industry suppliers with the region’s P.O. Box 9292 Conference hospitality projects with its comprehensive industry Singapore
largest central business hub, ultimately delivering Dubai, UAE Singapore trade show and two-day design conference. lproeschel@questexasia.com
an unrivalled product and service showcase and the Tel: +971 4 332 1000 Tel: 65 63954592
opportunity to meet serious international buyers face info@dwtc.com
to face. www.gulfood.com
June 30-July 2 China Import and Export HOSFAIR Guangzhou has been successfully held Guangzhou Huazhan Exhibition Co., Ltd
Fair Complex for eight years with a 30 percent rate of growth every 9H, Jinsui Tower, and No.900 Guangzhou Ave. Mid,
Hotelex shows are the meeting point for the Shanghai UBM Sinoexpo International Exhibition Co., Ltd. Guangzhou year and has already become one of the hospitality Guangzhou, China
10/F, Xian Dai Mansion, 218 Xiang Yang Road (s), China fairs with the quickest development, highest Tel: +86-20-38866965
and distributors gather annually to source, sell, Shanghai, 200031, China internationalisation degree and best impact in China. Fax: +86-20-22223568
network and debate future trends. Tel: + 86 21-6437 1178 Fax: + 86 21-6437 0982 hosfair@hosfair.com
hotelex@ubmsinoexpo.com www.hosfair.com
www.hotelexchina.com
25-27 August The 9th Natural Products The international exhibition for natural, organic and New Hope Natural Media, a division of Penton Media Inc.,
Horeca is the region’s largest hospitality exhibition. Hospitality Services s.a.r.l Expo Asia health products and supplies. Unit B, 3/F, EIB Centre, 40 Bonham Strand, Sheung Wan,
Established in 1994, it serves as an annual meeting Dekwaneh, Main Road, borghol Bldg, 2nd Floor Hong Kong Convention & Hong Kong
place for both the hospitality and food & beverage P.O Box 90155 Jdeidet-El-Metn 1202 2020 Beirut, Lebanon Exhibition Centre, Tel: (852) 2975-9051
service industries both within and beyond the Middle Tel +961 1 4800 81 Fax +961 1 48 28 76 Wanchai, Fax: (852) 2857-6144
East region. info@hospitalityservices.com.lb Hong Kong expoasia@penton.com
www.hospitalityservices.com.lb www.naturalproductsasia.com
International exhibitors showcasing a full range of PT Pamerindo Indonesia Sept 20-23 Food and Hotel Malaysia 2011 FHM 2011 is anticipated to be bigger and more Malaysian Exhibition Services
food and hospitality products including food and 13F Deutsche Bank Building, Jl. Imam Bonjol 80 Kuala Lumpur Convention elaborate than the last edition, with countless Suite 1401, 14th Floor, Plaza Permata,
drink; foodservice equipment and supplies; bakery Jakarta 10310, Indonesia Centre delightful activities that will entice and benefit the Jalan Kampar, Off Jalan Tun Razak
equipment and ingredients, and hotel interiors. Tel: +62 21 316 2001 Kuala Lumpur trade buyers of the food & beverage and hospitality 50400, Kuala Lumpur
Fax: +62 21 316 1981 Malaysia sectors. The FHM series has always been a contributor Tel: + 603 4041 0311
www.Pamerindo.com to the hospitality and tourism sectors of Malaysia. Fax: + 603 4043 7241
enquiry@mesallworld.com
www.foodandhotel.com
Join 35,000+ trade buyers and 1,800+ exhibiting Hong Kong Exhibition Services Ltd
Unit 2010, 20/F, China Resources Building,
anticipated and established tradeshow - Hofex 2011. 26 Harbour Road, Wanchai, Hong Kong Sept 28-30 Food & Hotel Vietnam Food&HotelVietnam2011, the sixth edition of Singapore Exhibition Services Pte Ltd
This biennial tradeshow will showcase the newest Tel: +852 2804 1500 2011 Vietnam’s most established international food and 1 Jalan Kilang Timor

collections of hospitality and foodservice equipment Fax: +852 2528 3103 Saigon Convention and hospitality trade event is the unrivalled sourcing #09-02 Pacific Tech Centre

exhibit@hkesallworld.com Exhibition Centre ground and networking trade event for food and Singapore 159303

worldwide exhibitors. www.hofex.com Vietnam hospitality trade professionals in Vietnam. Tel: +65 6233 6638

Fax: +65 6233 6633
www.foodnhotelvietnam.com
Established in 1999, The Hotel Show is the exclusive Suite 502-509
The Palladium

international B2B hospitality event for the Middle Cluster C,
Jumeirah Lake Towers
 Nov 12 – 15 International Hotel, Motel A show specialising in décor, technology, foodservice GLM
East and GCC region. An important event in the PO Box 33817
 Restaurant Show equipment, flavours, linens, amenities, tableware and 1133 Westchester Avenue,
industry calendar for international and regional Dubai, UAE

 Jacob K Javits other essentials. White Plains, NY 10604-3547
suppliers, manufacturers, distributors to meet qualified Tel:
+9714 4380355 Convention Center Tel: +1 914 421 3346
buyers, procurement directors and general managers Fax: +9714 4380358 655 W 34th St New York, Fax: +1 914 948 6197
from dynamic markets like UAE, Saudi Arabia, North www.thehotelshow.com NY 10001 ihmrs@glmshows.com
Africa or the Levant. www.ihmrs.com
SIAL China 2010 had 1339 exhibitors from 76 Comexposium Shanghai 

Room 301, Dongyi Building, 
 Nov 16-18 FHC China The 15th international exhibition for food, drink, China International Exhibitions Ltd
represented and more than 30,000 visitors. Organisers 88 Changshu Road, Shanghai New International hospitality, foodservice, bakery and retail industries. Room 2402, Singular Mansion No. 318 - 322 Xian
are looking forward to welcoming everyone to SIAL Shanghai 200040, China
 Expo Centre Xian Road
China 2011. Tel: +86 21 62 49 20 28 
 Pudong, Shanghai Shanghai 200336, China
Fax: +86 21 62 49 34 14 China Tel: +86 21 6209 5209
www.sialchina.com Fax: +86 21 6209 5210
fhc@chinaallworld.com
www.fhcchina.com
Catriona Scanlon,
that India has witnessed in recent years, hospitality has Communications Manager
emerged as one of the key sectors driving the country’s Noppen Co Nov 17-19 Texcare Asia Texcare Asia is the leading international laundry Messe Frankfurt Shanghai (Beijing Office)

economy. The current market size is US$23 billion, T: +86 21 6085 1000 China International and dry-cleaning trade fair in the region. Over Rm 1721, Tower 2, Bright China Chang An Building

accounting for 2.2 percent of India’s GDP. The India F: +86 21 6192 1908 Exhibition Center 10,000 sqm will feature a wide array of products and No. 7 Jian Guo Men Nei Avenue, East District

Hotel Expansion Summit will examine hotel expansion catrionas@noppen.com.cn Beijing services including laundry, ironing, dry-cleaning, Beijing 100005, PR China

in India and how international and domestic players can Website : www.noppen.com.cn China dying machinery and agents, equipment, textiles Tel: (86) 10 6517 1388

come together to create the most advanced hotels for the and accessories for rental services, laundry and dry- Fax: (86) 10 6510 2799
fast-growing hospitality market. cleaning related measuring instruments. The sixth info@china.messefrankfurt.com
edition will focus on environmental compatibility and texcare.messefrankfurt.com
sustainability.
International Trade Exhibition covering Food & Koelnmesse Pte Ltd
Beverages, featuring Halal and organic food, food 152 Beach Road, #25-05 Gateway East Nov 23-25 The 7th International Hotel Hotel Equipment & Supplies Expo incorporates Coastal International Exhibition Co., Ltd.

Singapore 189721 Expo <Hotel Expo 2011> not only the largest collection of hospitality-related Room 2106, China Resources Building, 

and franchise. Tel: +65 6500 6700 Cotai Strip®CotaiExpo TM exhibitors in the country but also foodcourts, stalls, 26 Harbour Road,
Fax: +65 6294 8403 (The Venetian Macao) and demonstration areas where visitors can sample the Wanchai, Hong Kong

info@koelnmesse.com.sg latest foods and flavours, coffees and other beverages Tel: (852) 2827 6766
 Fax: (852) 2827 6870

www.worldoffoodasia.com all at the one event. general@coastal.com.hk

www.hotel-exhibition.com
March 2011 AHCT 75
 E x h i b i t i o n s
Heating up for Hofex
H
eld biennially since 1987 the 14th edition of Hofex will be staged at
the Hong Kong Convention and Exhibition Centre this May.
With an increase in exhibition space of 10 percent, this
year’s International Exhibition of Food and Drink, Hotel, Restaurant and
Foodservice Equipment, Supplies and Service show stretches through 11
halls taking up 48,000 square metres, making this the biggest edition ever.
Featuring hospitality industry service and equipment providers,
manufacturers and distributors to capture all buyers’ needs, Hofex will
also present signature events such as the Hong Kong Culinary Classic,
the International Wine Challenge, and the Allwood Open Cup to recognise
creative and classic bartending flair.
The always well-supported Regional Hotel General Manager’s Forum
promises to be a lively affair while the Asian Club Management Conference
HOFEX 2011 and the newly launched Asian Hospitality Technology Education
Conference will also be staged.
Hong Kong Convention & Within the 1,800-strong list of exhibitors, the national group sector
Exhibition Centre shows the strongest growth.
The more than 35,000 trade buyers who are expected to attend Hofex
Wan Chai 2011 will be treated to a range of exotic and novelty items.
Hong Kong Fresh milk, premium meats, olive oils, teas, coffees, kimchi, seaweed
May 11 – 14, 2011 and aloe vera will all be on display.
These latest collections hail from Australia, China, Cyprus, France, Italy,
Japan, Korea, Spain, Taiwan, Turkey, the United States and others. In all
www.hofex.com 44 national groups will be represented.
Bottled goods
Fine wines will no doubt be of particular interest as more and more wine
becomes the beverage of choice in China and Hong Kong reaps the
rewards of a zero wine sales tax rate.
76 A
HCT March 2011
E x h i b i t i o n s
Last year, Australia alone recorded a 36 percent year-on-year increase
in wine exports to China, accounting for 55 million litres, while the region’s
love affair with French appellations continues to grow apace. The wine
growing district of Bordeaux, for example exported more than 251,000
hectolitres – for a total of €333 million (US$455 million) – to China and
Hong Kong in 2010.
For these reasons, and more, the wines and spirits section at Hofex
is always a popular venue. For the 2011 show, a number of fine, award-
winning red, white and sparkling varieties will be showcased as well as
wine-related products such as Montelvini Spa’s wine dispenser and the
world’s first fully automated Champagne serving system – Enomatic’s The
Flute, which as well as delivering the bubbles at a perfect temperature and
in exact quantities, captures data related to the service and profitability of
the brands which have been included in the machine system.
Hofex is of course also all about food preparation concepts and service
both of which will feature heavily at this year’s show, particularly as the
demand for a complete range of hospitality equipment, technology and
systems grows.
Kenwood are presenting the Total Food Preparation Concept – the
Kenwood Cooking Chef, which they describe as a powerful, robust mixer
with the ability to cook and stir at the same time.
Numerous well-known international and regional exhibitors such
as Equip Asia and Kolb will show their latest foodservice ranges and
products, as well as those companies that specialise in hygienic, space
optimising food storage systems, barware lines and one-touch cooking
functions.
March 2011 AHCT 77
 E x h i b i t i o n s

Hosfair builds The 14th International Exhibition of Food

& Drink, Hotel, Restaurant & Foodservice
Equipment, Supplies & Services
on past
11 – 14 MAY 2011
successes Hong Kong Convention & exhibition Centre

gLOBAL
W
ith several months remaining before the show starts, the
FOOD &
HOsPitALitY
organizers of Hosfair have already recorded bookings by 580
exhibitors of 1,800 stands.
The biggest show in the middle of the year in China is expected to fill five
halls and have 3,000 stands occupying 54,000 square metres of exhibition
space. The organizers anticipate more than 5,000 industry professionals will

At YOUr
attend.
Each of the last eight editions has shown a growth rate of 30 percent.
The 2010 event was typical of the show’s strengths. The 41,022 visitors

DOOrsteP
from 57 countries and regions included 4,180 from overseas and they had
the opportunity to see nearly 10,000 kinds of exhibits.
Aside from mainland China, the 928 exhibitors came from Italy, Spain,
Australia, South Korea, the United States, Sweden, Hong Kong, Macau and
Taiwan.
A good trade show is about the quality of the exhibitors and the impact
they make. In 2011 the international and regional industry leaders that will • 48,000m² Exhibition Area
be exhibiting include Lucky, Kian, Technogym, Newyuehai, WMF, Baiyun, • 1,800+ Exhibiting Companies
Karcher, Castello, Amain and Auphan.
• 44 National Groups
Total showcase • 35,000+ Professional Buyers
Hosfair is not the only attraction this year – the 2011 Guangzhou Coffee
Equipment & Supplies Fair, 2011 Guangzhou Cleaning Equipment
& Supplies Fair and 2011 Guangzhou Hotel Kitchenware Fair will be
exhibit Profile
• Food & Drink
concurrently held to create a one-stop-shop. Visitors will find it provides
• Foodservice / Bakery Equipment & Supplies
a total showcase of the latest trends, innovations and technological • Wine & Spirits
developments in the industry, from kitchenware and catering equipment, • Tea & Coffee
hotel furniture, cleaning and laundry equipment to textiles, interior supplies, • Hospitality Technology & Interiors
tableware, wine, coffee and food.
HOSFAIR 2011 exciting events
• Hong Kong International Culinary Classic
China Import and Export Fair • Hong Kong International Wine Challenge
• Asian Hospitality Technology Education Conference
Complex • Asian Club Management Conference
Guangzhou, China

June 30-July 2, 2011 Pre-register NOW @

www.hosfair.com www.hofex.com/register
Organiser Show Supporters

Hong Kong Exhibition Services Ltd

Tel: +852 2804 1500
Fax: +852 2528 3103
Email: exhibit@hkesallworld.com Hong Kong Tourism Board Hong Kong Hotels Association The Hong Kong Chefs Association

78 A
HCT March 2011
 E x h i b i t i o n s

Sial of the times

F
ood safety issues dominate the newspapers and no country is more
aware of them than South Korea and probably no set of visitors is more
aware than the 35,000 professionals expected to attend SIAL China.
South Korea , the SIAL China 2011 Guest Country of Honour, was one
of the first to ban German products after a recent dioxin scandal and is
noted for its cautious attitude to food. The country will be showcasing its
high quality and innovative beverage, bakery, confectionery and preserved
products at the expo.
The South Korean pavilion will likely be a lively affair as organizers
demonstrate the excellence of both the cuisine and the food culture with
cooking demonstrations.
“It’s going to be the most intimate take on bonding with mainland China
and to open market opportunities for Korean food products,” say the
organizers.

Poetry
Fans of wine and the Scottish novelist Robert Louis Stevenson will know his
opinion that “Wine is bottled poetry”. Fans of wine will also be interested to
know that there will be over 500 ‘poets’ exhibiting their wares in the Wine
& Spirits section. These exhibitors bring the total number to 1,500 from 45
countries.
Food is also poetic in its sensuous appeal and adding to the poetry of
the event is the return of previous exhibiting countries after a long absence –
South Africa, Malaysia, Vietnam, Iran, Tunisia and the Netherlands.
As demand for imported food grows and as the show builds on the
success of a record breaking edition in 2010, there will be products and
innovations from more than 30 F&B sectors.
Last year, according to official figures, imports grew by double digits with
a leap in the cereal crop of 60.7 percent over the previous year. The demand
SIAL CHINA 2011 for food is almost limitless.
Shanghai Pudong SNIEC Among the top items most in-demand are wines and spirits; coffee and
www.sialchina.com coffee related products; sweets, chocolates and confectionery; gourmet
foods; and dairy products.

May 18-20, 2011

Asian Hotel & Catering Times

20110201
80 A
HCT March 2011
India Hotel Expansion Summit
19-20 May 2011 [JW Marriott Hotel] Mumbai, India

Deliver your Products and Services to India’s Expanding Hotel Market!

Riding on the economic growth and rising
income levels that India has witnessed in recent
years, hospitality has emerged as one of the
key sectors driving the country’s economy. The
current market size is US$ 23 billion, accounting
for 2.2% of India’s GDP.
The India Hotel Expansion Summit will examine
hotel expansion in India and how international
and domestic players can come together to
create the most advanced hotels for the fast
growing hospitality market. Noppen is one of
the leading producers of business conferences
and professional trainings in Asia.
Confirmed Speakers include:
• Mr. Nakul Anand, President, Hotel Association
of India; Divisional Chief Executive ITC Ltd
• Mr. Vithal Kamat, Executive Chairman & MD
Kamat Hotels (India) Ltd.; Vice President
Hotel & Restaurant Association
• Mr. Rajiv Kaul, President, The Leela Palaces
Hotels & Resorts
• Jyoti Narang, Chief Operating Officer
Luxury Division Taj Hotels Resorts and
Palaces
• Mr. Sudeep Jain, Executive Vice President
Jones Lang LaSalle Hotels

For more information please contact: Boutique Exhibition

Catriona Scanlon Communications Manager Opportunities - Limited
Email: catrionas@noppen.com.cn
Spaces Available!
T: +86 21 6085 1000
Reserve Your Space Now!
F: +86 21 6192 1908
Website : www.noppen.com.cn
First Come, First Served

Sponsors

Media Partners
 www.worldoffoodasia.com / www.thaitrade.com

Your Recipe
for Success
in Asia
25. - 29.05.2011
IMPACT Exhibition Center
Bangkok, Thailand
THAIFEX – World of Food Asia covering
· Food & Beverage featuring HALAL & ORGANIC Food
· Food Catering & Hospitality Services
· Food Technology
· Retail & Franchise

Now!
pace
xhibit S
ur E
rve yo
Rese
Jointly organized by
International
Ms Lynn How
Tel: +65 6500 6712
Fax: +65 6294 8403
Thai Chamber
l.how@koelnmesse.com.sg of Commerce
 MAY www.stockfood.com / design by meoenchine.com

1 8 -2 0
Shanghai 2011
New International
Expo Centre
Images by

www.sialchina.com
 In May 2011,
where do the world’s leading
hospitality professionals
connect?

CM

MY

Only at The Hotel Show. CY

CMY

A showcase for the latest products and a forum for industry thought
leaders, The Hotel Show 2011 is the ‘must attend’ event for the world’s
top hoteliers. Meet suppliers, specifiers, asset managers, architects,
designers, technologists, innovators and fellow professionals at the
heart of one of world’s fastest growing markets. Altogether, The Hotel
Show 2011 offers great hospitality.
17th - 19th MAY 2011
Register Now! www.thehotelshow.com/visit DUBAI WORLD TRADE CENTRE
 A p p o i n t me n t s
Mandarin Oriental Hotel Group has
announced the promotion of Richard Baker
to Executive Vice President, Operations
Director – The Americas. Baker will be
responsible for all Mandarin Oriental hotel
operations in The Americas and oversee
Residences at Mandarin Oriental projects.
Richard Baker
Regent Hotels & Resorts has announced
the appointment of Brice Borin as General
Manager of The Regent Phuket. French Borin
worked in F&B across the world, rising to
the rank of executive chef before switching to
management in 2002. He has since worked
in French Polynesia, Malaysia and Thailand.
Brice Borin
STR has announced the promotion of
Amanda Hite to President. Hite was
previously Chief Strategy Officer with the
hotel consultancy. The Hendersonville,
Tennessee resident was Director of Research
for the Nashville Area Chamber of Commerce
before joining the company.
Amanda Hite
STR has announced the promotion of Mark
Lomanno to CEO. Lomanno has been
President of the group of companies for the
last 12 years and will now focus on strategic
opportunities for the hospitality industry
and STR. Prior to joining STR, Lomanno
was National Director of Research for
Laventhol & Horwath with over twenty years
of experience in lodging industry research.
Mark Lomanno
Worldhotels has announced the appointment
of Richard Munro as Director Hotel
Development Australia, New Zealand &
Pacific. The award-winning former chair of
the Australian Hotels Association has had
management roles with Parkroyal Hotels
and IHG. His last posting was as General
Manager of casino hotel Star City Sydney.
Richard Munro
90 AHCT March 2011
Ayana Resort & Spa Bali has announced
the appointment of John Nash as Chef de
ROLL-TOP MOBILE
Cuisine. The American has previously worked CARVING STATION
at several Michelin-starred restaurants in
Japan. The fan of the sous-vide cooking
technique last worked as Chef de Cuisine
at the Ritz-Carlton’s La Mer restaurant in
Doha, Qatar.
John Nash
Minor International has announced the
appointment of Tabatha Ramsay as Vice
President Sales for Minor Hotel Group. The
Australian most recently worked in an area
director role for IHG for Thailand, Indochina
and the Maldives. Prior experience includes
posts at Le Meridien and other leading hotels
in Thailand, Indonesia, Australia, Britain
and Japan.
Tabatha Ramsay
STR has announced the promotion of Randy
Smith to the post of Chairman. Smith is both
the founder of the company and a former
CEO. Last year Smith was presented with a
Lifetime Achievement award at the Americas Two heating source: heat lamp and heated
Lodging Investment Summit. base with temperature regulator
Easy ‘plug and play’ lamp installation
Granite Carving board on removable tray
Wooden mobile cart with granite countertop
Randy Smith Full roll cover
Cabinet with slide-in door
Swissôtel Hotels & Resorts has announced 4 x swivel casters with brakes
the appointment of Adnan Yucel as General Auto rewind cable
Manager of Swissôtel Foshan, Guangdong. CE & ETL
The Istanbul University graduate has had
lengthy experience with the company
working at its properties in his native
Turkey and the United States. Yucel also has
experience with Golden Tulip and Hilton.
Adnan Yucel
MHD Macau has announced the
appointment of Anita Kei as General
Manager. Kei will be responsible for the
overall Macau market performance, business
planning and management. She has over 10
years of extensive sales experience at MHD
Hong Kong with significant contribution to
the International Accounts channel.
Anita Kei
Baby Wave Spectra Induction Hy-Tide Baby Wave
Chafing Dish Soup Station Chafing Dish Induction Server
 Creating Hospitality

MODERN GRACE The New Architecture of Premium Bone Porcelain

HOTELEX Shanghai
March 29th – April 1st 2011
Hall E4 · 4C09
Villeroy & Boch S.à.r.l. · Hotel & Restaurant
330, rue de Rollingergrund
2441 Luxembourg
Tel.: + (352) 46 82 11 · Fax: + (352) 46 90 22
E-mail: info.hr@villeroy-boch.com
ASSOCIATE MEMBER www.villeroy-boch.com/hotel