Such a privilege to be part of another great edition of Business Games at The American Business School Paris this week! 120 students, 20 teams competing in a realistic business simulation with all the challenges that come with it. 3 years of company and product development : production, storage, cash flow, investment choices…. finalizing in…
June marks the end of the academic year, a time for both reflecting on the year gone by, and the beginning of the preparation stage for the next one! As I begin writing this post, many images stroll by in my mind, and I can’t help to think how fortunate I am to be teaching…
21 августа 2023 г.бияхигостеприимство Я предполагаю, что это связано с моими годами работы в сфере управления продуктами питания и напитками, но поскольку сейчас я провожу много времени, обучая иностранных студентов, мне часто приходится выходить из класса и приводить студентов «на пол» (Еда и «Операции по производству напитков или отелей» для моих читателей, не являющихся владельцами…
Very few things in life amount to the pleasure of tasting a warm quality Arabica, following an expedition in the -relatively- cold Parisian winter. Students at the AIM Paris, Académie Internationale de Management, had this opportunity last week, thanks to our hosts Simon and Quentin at Café Coutume. The focus of our visit was to…
I guess it has to do with my Food & Beverage Management years, but as I now spend a great deal of my time teaching international students, I have a frequent need to go out of the classroom and bring students “on the floor” (Food and Beverage or Hotel operations, for my non hotelier readers!),…
KEY INGREDIENT #3 : PROCESSES The hospitality industry, in pursuit of permanent consistency, relies on quality standards which help ensure guest service processes are carried out in a systematic way. The best example in the luxury industry is a worldwide used set of standards called the “Leading hotels of the World” quality assurance[1] Common service…
Key ingredient #2 :Facilities Facilities include many important features of any luxury hotel, starting with a prime location. As one famous saying goes, there are three important factors in the hotel business: location, location, and… location[1] The building quality, as well as the upkeeping of its public areas will also be determinant. Here are some international…
Key ingredients for success Key Ingredient #1: Staffing and training A hot topic these days, as many countries relying on tourism struggle to find and retain qualified staff. In this respect, France is an interesting case study: any given year the hotel and restaurant has anywhere between 150’000 to 200’000 positions left vacant. In 2021,…
After our glamorous Arts de la Table event at the Ritz last week, we now venture behind the scenes of the legendary hotel Molitor, with Ferrières Hospitality & Luxury Management School B2 students. The maintenance department is led by Jonathan Ramessur, Director of Engineering, who kindly answered numerous questions ranging from the cubic meters’ capacity…
On March 29th AIM students had the opportunity to showcase their great team spirit and newly acquired Arts de la Table skills! The 2023 edition featured food and wine pairing too: each team’s appointed sommelier was given the task to recommend wines for each of the menu’s courses. Great advice on table setup was kindly…
