Author: biyahi

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…

Preparing for their practical Arts de la Table exam at The Ritz Paris, Bs1 students are displaying their skills in the sequence of service of wine: Thank you to AIM for promoting gastronomy and service thus reinforcing future hotel managers’ knowledge in Food & Beverage!

This week, we take the Arts de la Table course https://www.aim.fr/en/page_art-de-la-table-in-the-heart-of-the-ritz-paris, out of the classroom, to the Manufacture de Sèvres https://www.sevresciteceramique.fr/en.html with BS1 students of AIM https://www.aim.fr/en/ . The Manufacture’s experts guide us back in time, to 1740, the year of the opening of the prestigious porcelain manufacture. Under the influence of Madame de Pompadour,…

Here is a short and caffeine fed post on our last student activity with AIM -Académie Internationale de Management, https://www.aim.fr/en/ . The focus was on speciality coffees with Bs2 students, as a complement to their “Managing Beverage Operations” course. Our very hospitable coffee experts, Simon and Quentin from Café Coutume, https://www.coutumecafe.com/ , explained how exclusive…

Thank you Rob Stewart, fellow instructor at the AIM Paris, for the invitation to participate in the Disney’s New York Hotel visit this morning, with MBA2 students. Our host chefs treated us to an extensive backstage tour, and did a great job explaining the scope of a large F&B department operation : convention centre hosting…

On March 29th AIM students had the opportunity to showcase their great team spirit and newly acquired Arts de la Table skills! The 2022 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. The event also featured a visit of…

Dear readers, Enjoy great savings on Amazon’s Kindle version right now! https://www.amazon.com/Beverage-Management-Luxury-Hotel-Industry-ebook/dp/B08WYNYZ6N/ref=tmm_kin_swatch_0?_encoding=UTF8&qid=1645274319&sr=1-5 The perfect opportunity to enhance your knowledge of Food & Beverage Management in luxury surroundings, presented in an easy to read format. Published in March 2021. About the book This book blends management techniques with on-the-field experiences, in the realm of the luxury…

Preparing for their practical Arts de la Table exam at The Ritz Paris, AIM students are seen tasting, comparing, pairing, and above all enjoying delicate cheeses and wines! Thank you so much AIM school for promoting gastronomy and service thus reinforcing future hotel managers’ knowledge in Food & Beverage! Very proud to collaborate with this…

Key ingredients for success The first question to be addressed is: what is a luxury hotel made of? Today the word luxury has been so overused it’s sometimes quite complicated for the customer to understand what to expect in terms of service and facilities: for example, a five-star hotel in Panama or Hong Kong may…

from “Food & BEVERAGE MANAGEMENT IN THE LUXURY HOTEL INDUSTRY”, Business Expert Press A few weeks after starting to work for Orient-Express Hotels, currently Belmond Hotels, in Peru, a small executive committee was formed at the Hotel Monasterio: the advance team liaison committee, in charge of organizing the 17th Cumbre de Rio, featuring heads of…