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…
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…