professor Kaye Chon, dean, the School of Hotel and Tourism

Published since 1976 Vol 39 April 2014

hong Kong sAR hK$50 china RMb50singapore s$15 Malaysia RM30Thailand bt300Rest of Asia us$10

SISTERS ARE DOING IT FOR THEMSELVESCreating a better hospitality industry for women

TOP OF HIS CLASSProfile – professor Kaye Chon, dean, the School of Hotel and Tourism Management Hong Kong

LOCKED AND LOADEDFocus on door

technology and safes

www.asianhotelandcateringtimes.com

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The opinions expressed in Asian Hotel & Catering Times do not necessarily represent the views of the publisher or the publication. Whilst every effort has been made to ensure the accuracy of information contained in this publication, no responsibility can be accepted by the publisher, editors and staff, agents and contributors for omissions, typographical or printers errors, inaccuracies or changes howsoever caused. The editors reserve the right to edit any material submitted at their discretion. All materials published remain the property of TPHK. Reproduction without permission by any means is strictly prohibited. Correspondence should be addressed to The Editor, Asian Hotel & Catering Times, Room 1205-6, 12/F, Hollywood Centre, 233 Hollywood Road, Sheung Wan, Hong Kong. Tel: (852) 2815 9111 Fax: (852) 2851 1933. Fantasy Printing Ltd. 1/F, Tin Fung Industial Mansion, 63 Wong Chuk Hang Road, Hong Kong.

All rights reserved (c) 2013Thomson Press Hong Kong Ltd

Welcome to the bumper April issue of AHCT, the most trusted source of information on what

is happening in Asia-Pacific’s hospitality industry.

Part of our job here is tracing trends. In our market report on Guangzhou on page 36, for example, Tony Tao of HVS Global Hospitality Services describes how districts around Guangzhou are being slated for upcoming development, to fulfil domestic travellers’ needs for weekend getaways.

“Guangzhou people want to get into their car and drive somewhere within a three-hour radius for holidays. Guangzhou will become

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a bigger metropolis, like cities all over China.” This is reflected in comments also in

this issue from Christophe Peres, the owner of a French luxury country house hotel and gourmet destination in Moganshan, just outside Hangzhou, a 2.5-hour drive from Shanghai city centre. He believes Chinese consumers are looking for more than just a “cookie-cutter” corporate hotel, and that “with the huge amount of people now buying cars, they all want to drive away for the weekend together as a family independently.”

We’re also seeing a boom in Yangon, Myanmar, both in the hotel industry, which is to see 250 new hotels constructed over the

EDITORDaniel Creffield

DESIGN byKoon Ming Tang

CONTRIbuTORSMichelle Cheng

Zara HornerDonald Gasper

Rebecca LoMichael Mackey

Jane RamMichael Taylor

ASSOCIATE PubLISHERSharon Knowler

[email protected]

CIRCuLATION ExECuTIVEBecky Chau

[email protected]

CHAIRMANJS Uberoi

DIRECTORGaurav Kumar

endoRseMenTs

next couple of years, and the brewery business. A joint venture between Asia Pacific Breweries and Myanmar’s Alliance Brewery Company Ltd to brew and sell Heineken beers will see a new plant near Yangon by the end of 2014, we report in our feature on the beer industry on page 70. Also to be ready by the end of 2014 is a new Carlsberg brewery in the Bago region north of Yangon, built as a joint venture with Myanmar Golden Star.

Please send your comments and suggestions in to [email protected]

E d i t o r ’ s M E s s a g E

AHCT April 2014 3


New-look Asian Hotel & Catering Times website!


MANAGEMENT26 Leading industry figures talk F&B recruitment

32 Women in Hospitality and Tourism in Asia Conference

NEWS INDuSTRy8 US$12,850 meal; 2013 hotel investment doubles; PR on a budget

PRODuCT92 Knives from Atlantic Chef, F Dick and Giesser; Hilton to launch skincare range; DIY bakery from Rational

CuLINARy102 Quality beef from England and Canada; this year’s Belle Epoque; changing beer perceptions

ParkroyalonPickeringwellnessfloorpoolsideterrace(Photo: Patrick Bingham Hall)

CONTENTSV o l u m e 3 9 A p r i l 2 0 1 4

MARKET REPORT36 The fall and rise of Guangzhou

40 Singapore on a roll

TECHNOLOGy44 The key to door security

50 Robot teachers?

4 AHCT April 2014


May• Housekeeping• Japan• CRM• Restaurant/bar design• Salmon• Wine• Minibars• Uniforms

June• Investment opportunities• India• Point of Sale• Hotel design• Truffles• Flavourings• Syrups• Buffets• Gyms

32

DESIGN54 Tropical trials and tribulations

FOOD60 The spread of cheese

66 Sweetening the deal

Advertisers’ Index

Alpha International 87Athena Tableware 59Atlantic Chef 81Austrian Federal Economic Chamber 15Barry Callebaut 18 & 19Bega Cheese 63Boncafe 21Bragard 55Bravilor 51Build4Asia 97Canada Beef 85Chef Works 37Colourliving IBCCorman 17Franke 33Giesser Messer OBCGlobal Chef 41Global Hotelware 71Global Search International 89Henny Penny 23Hobart 61Hosfair 93Hotels HR 29Kaba 47Kerry Asia Pacific 69La San Marco Spa 7Lactalis 65Lamb Weston 13Laureate Higher Education Group 31M.Schaerer 43Manitowoc 39Meiko 9MICROS-Fidelio Singapore 53Ming Fai 57MIWA 49Nespresso 83Pacific Valley 67Pevonia 34 & 35Precor IFCRancilio 11Restaurant & Bar 99Safemark 77Santos 75SIAL 107Taipei International Food & Horeca 91 Technogym 25Thaifex 101Top Hoteliers 27Vinexpo 95WAAR Limited 73WMF AG 79XTC Gelato 103Zieher 45

AHCT April 2014 5


DRINK70 Amber nectar

EQUIPMENT76 Safe as houses

80 All-terrain comfort

84 Baking up a storm

INTERVIEW88 Professor Kaye Chon, dean and chair professor at the School of Hotel and Tourism Management, The Hong Kong Polytechnic University

90 The Mira Hong Kong Whisk restaurant’s chef de cuisine Bjoern Alexander Panek

104 Events calendar

105 Gulfood reviewed

106 THAIFEX previewed

APPOINTMENTS109 Who’s moving where

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6 AHCT April 2014


i n d u s t r y n E w s

8 AHCT April 2014

Hansar Samui Resort & Spa is to introduce a scholarship for local students. They will undergo a comprehensive year-long syllabus consisting of theoretical and practical studies with intensive on the job training. Classes will include English, customer service, finance and management, as well as practical job training. Each student will have a one-on-one mentor/coach from the hotel’s management team.

The scholarships will be provided free of charge and Hansar Samui, a beachfront luxury resort in Bophut Bay, Koh Samui, will offer students uniforms and three meals a day. For those unable to commute from their homes

Celebrate with US$12,850 spice festThe Hutong restaurant at One Peking, Tsim Sha Tsui, Hong Kong, famed for its fiery but delicious northern Chinese cuisine, recently celebrated its 10th anniversary by offering a HK$100,000 (US$12,850) meal.

Originally born in Hong Kong, the restaurant’s many accolades include being one of the first Chinese restaurants to earn a Michelin Star. Its success prompted Aqua Restaurant Group to open a second similar restaurant in Europe’s tallest building, The Shard, where it is taking the London dining scene by storm.

From the 11-dish banquet menu, diners will enjoy two signature 10th Anniversary dishes – Russian Oscietra caviar laced asparagus and ‘Kung Po’ style foie gras rolled in gold leaf with cashew nuts and chili. Fine wines and champagnes such as Château Palmer 1995 and Dom Pérignon Rosé Vintage 2002 have been paired with the 11 dishes.

Training and scholarships go local

due to distance it will also provide accommodation.

Upon graduation, the hotel will hold a celebratory ceremony for the students and assist them with finding employment, either within Hansar, if there are positions available, or in other properties.

Hilton Worldwide to develop Garden Inn hotels in BaliHilton Worldwide is introducing its Hilton Garden Inn brand into Bali, Indonesia’s largest tourism destination, following a signing of a management agreement with PT. Duta Anggada Realty Tbk. The three-storey Hilton Garden Inn Bali – Ngurah Rai Airport, with 292 rooms and well-equipped facilities, is scheduled to open 2.5 kilometres away from Kuta as the first Hilton Garden Inn branded hotel in Indonesia in 2014.

And just a week after the announcement of this hotel, Hilton Worldwide has announced its management agreement with PT. Mastapa Garden to open Hilton Garden Inn Bali – Kuta, scheduled to open in 2016.

This four-storey Hilton Garden Inn hotel, with 125 rooms, will be located in Kuta, the destination island’s popular shopping precinct.

2013 hotel investment volumes doubleHotel investment volumes in Asia reached US$7.5 billion at the end of 2013, up by 218% on 2012 and defying all industry expectations, according to the latest figures from JLL’s Hotels & Hospitality Group. This makes 2013 the

market’s strongest year since the global financial crisis in 2007, when transaction volumes stood at US$10.3 billion.

JLL forecasts 2014 will be a similarly outstanding year, although transaction volumes are likely to fall on the back of limited supply, despite strong demand.

Singapore, Japan and China led the region’s growth in 2013 with Japan topping overall investment volumes at US$2.7 billion, up by 480% on 2012, as hotel trading performance improved in line with the expansion of the domestic economy and renewed growth in corporate and leisure travel.

Le Passage Mohkan Shan brings gourmet dining to ChinaFrench luxury country house hotel and restaurant Le Passage Mohkan Shan in Moganshan, China, is this Spring opening its Oriental Banquet Room for gatherings and entertainment. It offers dining for up to 120 people – ideal for weddings and large gatherings. This will see the further development of Le Passage Mohkan Shan’s Chinese dining options on the menus across the hotel with the best of Cantonese and Shanghainese cuisine.

Located only 2.5 hours from Shanghai and one hour from Hangzhou, the property is nestled in the rolling hills of an organic tea plantation and a lush bamboo forest. Offering fine French and Chinese cuisine plus private dining options and using organic produce from the surrounding mountains, Le Passage is fast becoming a leading gourmet destination in Asia.

Expanded show at Foodservice Australia 2014New products, features and exhibitors will be on show in Sydney from May 25 to 27 at Foodservice Australia 2014, the only exhibition in Australia aimed solely at the hospitality industry.

The expanded show is running at the Royal Hall of Industries at Moore Park, where extra space will be used to house more exhibitors, a regional producers pavilion and the new Café School focusing on the lunch and take-away food trade.

The new regional producers pavilion will showcase boutique food, drink and ingredient suppliers from all over Australia. Visitors will be able to taste all the new ideas and meet the producers behind the products.

Other highlights of the event will include the Rare Medium Chef of the Year, free business workshops in the Restaurant Theatre, Australia’s Best Pie Competition, Global Pizza Challenge, World Chocolate Masters and much more.



10 AHCT April 2014

Global hotel prices rise againThe average price of a hotel room around the world rose by 3% during 2013, according to the latest The Hotels.com Hotel Price Index (HPI). This means there have now been four years of steady rises in hotel prices since the substantial falls during the financial collapse of 2008/9.

Set at 100 in 2004, the HPI tracks real prices that hotel guests actually paid for their accommodation around the world. The HPI for 2013 stands at 110, seven points lower than its peak in 2007 despite the recent growth, and just ten points higher than at its launch.

The Asia region’s HPI fell by 2%, compared with 2012, the only region to record a fall, but the region continues to offer some of the world’s best value hotel accommodation.

Qooco launches training solution

Qooco, a global mobile education solutions provider, has launched a vocational training solution for hotel chains. Qooco Hotel was created to help hoteliers fast-track critical service skills development in a more cost-effective and results-driven way than traditional classroom training methods.

The new mobile vocational training solution helps to dramatically improve service delivery standards and consistency, through highly practical lessons that simulate real-life service scenarios.

The solution excels in many areas currently lacking in traditional training. These include a simple reporting and feedback system on training progress/results of individuals for training managers, based on real-time data;

Latest Dorsett property opens in Hong KongDorsett Tsuen Wan is the newest four-star hotel to open in the bustling Tsuen Wan district of Hong Kong.

Owned and managed by hospitality group Dorsett Hospitality International, the property is 30 minutes’ drive from Hong Kong International Airport and Hong Kong Disneyland and eight minutes’ walk to the Tai Wo Hau MTR Station.

The hotel has 547 rooms and suites in eight different room types with contemporary and chic furnishings. In addition, it offers six meeting rooms.

Dorsett Hospitality International is a spin-off from Far East Consortium Ltd. It has three brands under its umbrella, the upscale and midscale Dorsett Hotels & Resorts, d.Collection, comprising a range of charismatic boutique hotels, and the value-led Silka Hotels chain.

training and results tracking delivered remotely to devices anytime, anywhere; proprietary technology which provides immediate and personalised feedback to trainees; maximised productivity through minimising time in the classroom, away from service stations; scalable and customisable systems for different training needs.

Qooco Hotel is beta-tested and one of the most cost-effective in the market. It covers more than 100 scenarios, with more being developed, and helps to sharpen hospitality employees’ core service skills in food and beverage with interactive lessons.

The lessons are ‘gamified’ and can be accessed via Android and iOS tablets and smartphones, allowing service staff to learn anytime, anywhere. With the solution, targeted training is delivered remotely at a time that best suits the user. Talent managers will also be empowered to track results and areas of improvement of individual staff in real time.

In addition, hiring managers can use the app to expedite the interviewing process, such as assessing potential hires’ abilities in core service skills.

Qooco Hotel is the third addition to the Qooco family, following a series of language-focused mobile applications such as Qooco’s Hospitality (English and Mandarin), which is aimed at improving the spoken English and Mandarin of hospitality staff. The brand’s solutions are all compatible with Android and Apple systems.

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12 AHCT April 2014

Micros adds iRiS Software Systems Micros Systems, Inc., has announced the addition of iRiS Software System’s hospitality guest service applications to the hosted Micros Commerce Platform (MCP).

Micros’s recently released MCP provides for the integration of content across a single site, including the integration of multiple third‐party solutions. iRiS’ award‐winning guest service applications, iRiS Valet, iRiS F&B, iRiS Lobby, iRiS Mobile Concierge and iRiS Spa, will now be part of the MCP community.

“We are pleased to offer the iRiS hospitality guest services applications, which deliver an exciting mobile guest experience that fully integrates with our Micros solutions installed around the world,” stated Tim Brown, SVP eCommerce, Micros.

“The ability to connect an unlimited number of third‐party solutions to our customers in such a seamless manner through the MCP management module is a key capability of the Micros Commerce Platform.”

Dusit grows brand familyThe Dusit Devarana New Delhi has recently opened its doors, a 50-room urban boutique resort nestled between India’s capital city and the corporate hub of Gurgaon. Its opening signals the first foray of the Dusit chain into the Indian market.

With amenities such as a round-

the-clock personal butler service and the first Indian outpost of London’s Michelin-starred Kai Restaurant, the resort is also making waves in the architecture and design worlds.

In April 2014, the brand will also see another resort opening in Thailand, this time on Phuket Island. The dusitD2 Phuket Resort is only steps away from popular Patong Beach, the location of the island’s entertainment and shopping district.

The US National Restaurant Association recently announced the recipients of the 2014 Kitchen Innovations (KI) Awards, which honour equipment and technology that specifically improve back-of-the house operations and benefit restaurant operators.

The 2014 KI Award recipients reflect the trends and topics most important

to foodservice operators today. The 24 selected innovations offer solutions for operators addressing waste reduction and energy conservation, enhanced sanitation, as well as increased efficiency with equipment that showcases hybrid cooking techniques and reduced cooking times.

“In addition to proudly celebrating

our 10 year anniversary, this year’s honourees demonstrate the continued tradition of the KI Awards in celebrating innovative companies making a measureable impact on the day-to-day operations of the foodservice industry,” said Sam Facchini, co-founder and co-owner of Metro Pizza and the 2014 NRA Show Convention Chair.

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14 AHCT April 2014

Preferred Hotel Group has partnered with Himalayas Hotels & Communities, a move that enhances the company’s Asia-Pacific portfolio with the addition of two lifestyle hotels: Himalayas Qingdao Hotel and Resorts and Himalayas Nantong Hotel.

Himalayas Qingdao Hotel was scheduled to open at the end of March 2014. It is located in the seaside Laoshan District at the base of Mt. Lao (Lao Shan).

Meanwhile, Himalayas Nantong Hotel is scheduled to open at the end of April 2014 in Nantong – a fast-growing river port city at the mouth of the Yangtze River in Jiangsu province. The hotel is located between the main city centre and the new CBD, next to Wolf Hill (Lang Shan), one of the area’s most popular tourist destinations.

Celebs at Chatrium HotelDr. Joachim Gauck, the president of Germany, stayed with his delegation at Chatrium Hotel Royal Lake Yangon in Myanmar recently while attending the first Myanmar-Germany Business Forum in Yangon, where he met Myanmar president Thein Sein and Nobel Peace

Prize laureate Aung San Suu Kyi. President Gauck also hosted a dinner at the hotel.

Other recent guests include Crown Princess Mary of Denmark and the Danish minister for development cooperation, Rasmus Petersen. They were in Myanmar for the princess’s latest charity project with the United Nations Population Fund (UNFPA) in the country. She serves as the patron of the UNFPA and supports the agency’s work to promote maternal health and safer motherhood across the world.

PHG partner with Himalayas Hotels & Communities

Orient-Express Hotels name changeOrient-Express Hotels Ltd, owners and operators of 45 luxury hotel and travel experiences in some of the world’s most inspiring destinations, began marketing its collection of hotels, trains, safaris and river cruises under a new brand, Belmond, from March 10, 2014. Marking an important new era in the company’s history, the new name is said to embrace all that is special about this unique travel operator.

“The new brand name provides us with a fresh opportunity to tell our story – from romantic journeys across Europe in the authentic restored carriages of the Venice Simplon-Orient-Express, to cruising along the undiscovered rivers of Myanmar on our river cruiser, Orcaella, and sunset cocktails on the terrace of our newest hotel El Encanto,” said John M. Scott, president & chief executive officer of the company.

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9K2-07 | A. Darbo | www.darbo.com jams, fruit spreads, fruit syrups and honey9J2-09 | Anton Haubenberger | www.haubis.at pre-cooked frozen dough products9J2-01 | Gunz | www.gunz.cc one-stop provider for foods and beverages9J2-06 | iSi | www.isi.com pressurized gas containers, cream whippers9J2-08 | Die Käsemacher | www.kaesemacher.at cheese specialities, antipasti9J2-07 | Pfanner | www.pfanner.com fruit juices and ice teas from Austria8P2-08 | Rauch | www.rauch.cc fruit juice and beverage producer9K2-06 | Spaetrot Gebeshuber | www.spaetrot.com characteristic regional wines9J2-12 | TSC Food Products | www.tsc.at chilled products, confectionery9J2-03 | VERIVAL | www.verival.at organic foods in the dry goods segment9K2-05 | Waffelmax | www.waffelmax.at "WaffelGOLD": baking mix for waffles9J2-04 | Wildalp | www.wildalp.at finest untreated spring water as baby water

BACKERY & PASTRY ASIA | HALL 1E2

1E2-03 | Citrocasa / TMP | www.tmp.at Citrocasa's automatic juicers

1E2-11 | IME | www.ime.at canteen and restaurant technology1E2-01 | König Maschinen | www.koenig-rex.com bakery machines and plants

WINE & SPIRITS ASIA 2014 | HALL 10D2

10D2-05 | Austria's Fine Brands | www.austriasfinebrands.com top Austrian wine brands10D2-08 | F.TV | www.ftv.com f 88 Luxury Energy Drink10D2-13 | Münzenrieder Wein | www.muenzenrieder.at top white, red and dessert wines10D2-07 | Nannerl | www.nannerl.at violin-shaped liqueur flasks10D2-14 | Destillerie Ollmann | www.destillerie-ollmann.at fine brandies, liqueurs10D2-11 | Skoff original | www.skofforiginal.com white and red wine with a long tradition10D2-01 | toa | www.tastesofaustria.at Austrian top wines from a single supplier10D2-10 | Vertical Metalconstruction | www.ab-sorber.com eye-catching hygienic glass organisation for your bar10D2-15 | Vienna Wine Trade | www.v-w-t.com sparkling wine, wine, fruit juices, hand-blown glasses10D2-12 | Zantho | www.zantho.com fine wines from Burgenland for discerning tastes

fha-singapore-2014-anzeige-A4-hoch-HOTEL_AND_CATERING_TIMES-v3.indd 1 18.03.2014 14:40:43



16 AHCT April 2014

Sheraton to reach 500 hotel milestone in 2016

Starwood Hotels & Resorts Worldwide, Inc. has announced that its largest and most global brand is poised for record-breaking growth, with 35 new hotels expected to open over the next 12 months. Nearly half of the new Sheraton hotels will open in China, where there will be approximately one hotel opened every three weeks. Sheraton will also enter numerous new markets in the Asia-Pacific region, including New Caledonia, Samoa, Sri Lanka, Tajikistan and Kazakhstan, and return to Iraq.

In China, the brand will launch in Wuhan, Shaoxing, Nanchang, Zhengzhou and Qingdao, while adding its third hotel in Beijing and fifth in Shanghai. More than 13 additional Sheraton hotels are slated to open in China by 2017.

In India hotel openings are scheduled for Bengaluru, Noida and Chandigarh over the course of this year and 2015.

Thumbs up at topping-off in South Jakarta

The topping-off ceremony of The 1O1 Jakarta Sedayu Darmawangsa hotel recently took place, celebrating the final stage of the 17-storey tower development.

Attended by approximately 30 people from the management team of the owning company, PT Visi Utama Indonesia, and PHM Hospitality management team, the ceremony took place on the 17th floor of the upcoming hotel, with a hotel blessing by directors of both companies. PT Visi Utama Indonesia is a joint venture company of Agung Sedayu Group and PT PanoramaLand Development.

The hotel will be ready for operation by November.

NEXT to be F&B consultant for Waldorf Astoria BangkokBangkok-based consultancy firm for food and beverage lifestyle concepts, design and solutions, NEXT, has been appointed F&B consultant for the forthcoming Waldorf Astoria Bangkok, by Magnolia Finest Corporation Ltd. It will oversee, coordinate and generally represent the ownership during the development of the restaurant and bar concepts. NEXT will also create a branded concept for the project.

Towering 60 storeys high and built as a mixed-user development, Waldorf Astoria Bangkok’s striking design sets it to be Bangkok’s latest icon. It will offer an all-day dining restaurant, two speciality restaurants, two bars and a lounge.

Onyx expandsThailand-based Onyx Hospitality Group recently announced a number of hotel openings in evolving markets, including Bangladesh, China and Sri Lanka, as well as product developments and innovation across the brand portfolio. With the group’s operations encompassing 35 hotels and an inventory of more than 5,000 rooms, these developments serve to further strengthen its reach in Asia and beyond.

Expansion includes the Amari Dhaka Bangladesh, 5km from Dhaka International Airport in the business district of Gulshan. It is scheduled to open late in 2014 and will feature 134 guest rooms and suites.

Recent openings include the Grand Pujian Residence in Shanghai, China, and Amari Buriram United in the north-east of Thailand.

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In a move designed to help Thai hotels, in the Thailand Convention & Exhibition Bureau (TCEB) has gone digital in a big way and kickstarted an online marketing strategy and outreach programme targeting MICE markets worldwide.

The bureau, a public body tasked with supporting MICE, expects to implement seven marketing campaigns focusing on both domestic and international MICE markets.

This will be done by using a state-of-the-art website – www.businesseventsthailand.com – as the centre of a MICE database to provide updated information for worldwide MICE target groups, the bureau said.

Currently, the website is in three languages: English, Thai and Chinese. But the plan is to add a further five more, including Japanese, Vietnamese, Indonesian, Korean and Russian, this year to support more target groups, it added.

This is designed not only to help the MICE segment hold its own in an ever increasing and competitive market but also to restore the sheen to the Thai tourism and hotel sector after it has been dented badly, if unevenly, by Thailand’s ongoing political crisis.

“We would like to clarify that a part of the strategy is to introduce online sales and marketing tools, which MICE entrepreneurs, including hotels in Thailand, can utilise in promoting their

Targeting the MICE sector – digitally

TCEB’sonlinecompaignistargetingpotentialMICEmarketsworldwide


20 AHCT April 2014


MICE offerings through TCEB’s database worldwide,” the bureau said.

“Customisable sales and marketing tool will help save time and online marketing budget. Also, the strategy calls for collaboration between TCEB and MICE entrepreneurs to further penetrate the online MICE market place.”

The initiative started as evidence

emerged of just how much of a hit the continual protests in the Thai capital at the turn of the year had been for hotels there. Anecdotally it was known properties in Bangkok close to the protests were down massively, with 10% occupancy along some parts of Sukhumvit being considered normal at times during the disturbances.

Conversely, properties in Phuket and Samui have been faring much better, according to research from the Phuket-based C9 Hotelworks hospitality consultancy.

In Phuket the situation was helped by the record 3.2 million international arrivals clocked at the island’s international airport – amounting to a 26% year-on-year growth, according to the research.

“In 2013 Phuket was able to push up average room rates with only minimal impact on occupancy,” Bill Barnett, managing director of C9 Hotelworks said on the company website.

Across in the Gulf of Thailand it’s a similar story. Koh Samui saw a record 1.7 million travellers visit the island. Foreign visitors account for 88% of the total market with nearly half coming from Western Europe said the website.

“Hotels across the island enjoyed an upswing in performance during the year. Room rate demand and average daily rates increased at 5% and 7%,” Barnet added. This he put down to “the rising prominence” of nearby Surat Thani’s airport as a second gateway to Samui.

Michael Mackey


AHCT April 2014 21

Since 1978


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22 AHCT April 2014

Yanqi Lake Kempinski Hotel Beijing opening Yanqi Lake Kempinski Hotel Beijing, the largest property in China of European luxury hotel company Kempinski, will be unveiled in May. The development is set on 14-square-kilometre grounds in the heart of scenic Yanqi Lake, Beijing. It includes a total of 595 guestrooms and suites, of which 306 rooms are located on the mainland. A further 111 rooms at the State Guest House and 178 rooms spread across 12 boutique hotels are situated on a private island.

Around 14,000 square metres of meeting space, including a 8,277-square-metre conference centre and an outdoor event space set amid natural gardens offers the option of a fully-integrated MICE destination. Leisure facilities include a marina, an 18-hole golf course designed by Gary Player, a spa, fitness facilities and a children’s club.

Six Senses to be in Seychelles and Maldives Adding to its wealth of experience operating Indian Ocean resorts, Six Senses Hotels Resorts Spas has announced its first resort in the Seychelles, called Six Senses Zil Pasyon. Scheduled to open in 2015, the resort is located on the private island of Félicité. The island is approximately 55 kilometres (30 nautical miles) northeast of Mahé, with access by helicopter from the international airport or a short boat ride from neighbouring La Digue and Praslin islands.

Meanwhile, Six Senses Laamu in the Maldives will present its second Aqua Season from May 1 to October 31. The season features a series of aqua-focused events including the celebration of International Surfing Day, the yearly turtle nesting and hatching, the popular ‘Maldivian by the Sea’ culinary experience plus Aquafitness.

Wine & Gourmet Japan 2014Running from April 2 to 4, Wine & Gourmet Japan 2014 at Tokyo Big Sight in Tokyo, is geared up to welcome 72,000 trade visitors from all over Japan, comprising buyers, retailers, manufacturers and professionals from the wine, spirits and food-service markets.

Participating this year are nine country and four product pavilions, featuring a varied selection of Japanese wines and sake, plus zones for international wines and beer. In total, the dedicated wine and spirits networking business platform, along with its partner fairs, is welcoming 900 companies

globally, showcasing over 500 wines and a myriad range of gourmet foods. There is also a dedicated speciality coffee zone.

The five partnering trade fairs are FABEX, Dessert, Sweets, Bakery & Drink Festival, PB-OEM, Japan Meat Industry Fair and Japan Noodles Industry Fair.

PR for companies on a DIY budget jlnpr, a full-service PR and marketing agency dedicated to the travel and hospitality industry, has launched a new public-relations service for businesses who don’t have the budgets to afford a full-time PR person or agency: the DIY PR package.

The package makes PR accessible (and affordable!) for every business, no matter its size, goals or budget, by providing all of the information and the step-by-step instructions necessary to execute a successful campaign, start-to-finish, without the significant investment that outsourcing PR can sometimes require.

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Yangon building 250 more hotels The hotel industry in Yangon is set for a massive expansion as the number of hotels will more than double from the current 190 to 340, according to Yangon region minister for Hotels and Tourism U Soe Min.

Yangon’s current stock of 9,000 hotel rooms is set to more than double

Job openings in the US restaurants-and-accommodations sector rose to a six-year high in January, according to the latest figures from the Job Openings and Labor Turnover Statistics programme of the Bureau of Labor Statistics.

There were 534,000 job openings at restaurants and lodging places on the last business day in January,

in coming years to 29,000, according to the minister. “As tourist arrivals have increased, more hotels are needed and some hotels are expanding,” U Soe Min said. “Some of the new projects have already opened and some are under construction.”

Among the new investors is Adventure Myanmar Tours & Incentive. A spokesperson said the company planned to invest US$56 million in a five-star hotel in Yangon and had received permission from the Myanmar Investment Commission.

Welcoming Chinese guestsLuxury resort chain One&Only has introduced a number of features to its properties that are designed to make Chinese guests feel at home.

Chinese guest services at the resorts now include Putonghua language services, Union Pay access, Chinese newspapers and news channels availability, as well as Chinese food and beverage options.

“Chinese guests are of ever-increasing importance to us and we want to make sure that they are well looked after and comfortable at all times during their stay,” commented Mark DeCocinis, the chain’s Chief Operating Officer.

One&Only has resorts in the Maldives, Mauritius, Dubai, the Bahamas, Mexico and South Africa. It recently announced plans to open three new resorts, including one in China at Sanya on Hainan Island.

US hospitality jobs boomon a seasonally-adjusted basis. This represented the highest level since December 2007, when 535,000 restaurant and lodging jobs were available.

“After hitting a cyclical peak in late 2007, job openings fell sharply during the recession,” explained Bruce Grindy, chief economist of the National Restaurant

Association. “During 2009 and 2010, the restaurants-and accommodations sector averaged fewer than 250,000 jobs openings each month. Job openings trended upward as the economy improved, with the number averaging roughly 450,000 each month during 2013.”

Sheraton appoints 350 club managersSheraton Hotels & Resorts has appointed 350 full-time club managers to its Sheraton Club lounges worldwide. Club managers will offer a range of personalised services as part of the Sheraton brand’s continued effort to enhance the club experience.

This initiative comes on the heels of a US$120 million investment to upgrade Sheraton Club lounges across the globe, which resulted in a 125% increase in bookings. Sheraton Club is now a US$500 million business, driving 15-20% of total revenue at each Sheraton and far exceeding initial forecasts for the premium upgrade offering from Starwood’s largest and most global brand.

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Your industry needs youLeading hospitality industry figures discuss issues in F&B recruitment

A changing scene in ChinaRené J.M. Schillings, managing director, TOP Hoteliers

The choice and quality of restaurants outside of international hotels has taken a huge flight in China, in the past decade. The major cities such as Beijing and Shanghai are no longer a culinary backwater when it comes to free-standing restaurants and while at first, about a decade ago, they were copying concepts from world cities such as Hong Kong, Singapore, Tokyo, Dubai, London or New York, the last 10 years certainly saw that in China we could find some of the most amazing restaurants.

Internationally trained chefs and F&B managers who came to China for a job often saw the potential and opened a restaurant. Foreign and Chinese investors saw the potential and created new places, hiring again talents from overseas and giving Chinese F&B enthusiasts a chance to discover a whole new world.

Certainly in the pre-financial crisis years and lead up to the 2008 Beijing Olympics and the 2010 Shanghai World Expo, it seemed that world-renowned chefs had to have a restaurant in China as well. Hong Kong, Macau, Singapore were just in that line of world cities together with Tokyo, Dubai, Las Vegas etc. but the more daring were looking to add Beijing and Shanghai as new names on their list.

New money, a thriving economy, and a population that was learning how to drink fine wines, nibble on French cheese or discover cuisine from Mexico to Australia and was rushing to get a seat at the hottest new tables in town, next to so many French, Italian and Japanese restaurants, either authentic ones or a new twist to

the traditional restaurants, in direct competition to what’s usually found in international hotels.

The local magazines targeting expat populations were half filled by restaurant reviews, new restaurant openings announcement and new chef arrivals. However, lately, perhaps geared by soaring rents and the effects of the austerity measures by the Chinese government to curb exorbitant spending by government officials the mushrooming growth of more and more exclusive restaurants has been dampened.

It is also a matter of just too many of the same and everybody jumping on a bandwagon, which then becomes simply overloaded. Recently we see that long-established restaurants with a loyal clientele and admired in the media for their for outstanding food, are nevertheless closing their doors.

The operators cannot equate their culinary success with economic viability. While in some cities, new hip restaurants keep opening a (second) venue in new CBDs or newly developed food and beverage streets, some of the older haunts have to make way for new development.

Further we see a strong trend for freestanding restaurants to be replaced by standard concepts, operated by restaurant groups, be they local or international. That means less distinction in the restaurant scene and seeing the same brands with the same food menu in different cities in the region. Just as one sees the McDonald’s and Starbucks concepts on more and more corners, one can now also find a favourite and trusted restaurant name in more locations.

It does render the F&B scene blander and less unique. However, for employees working in these standardised, often franchised concepts, it can provide more stable employment. Not only do these restaurant groups possess years of experience in operating the restaurant business, as opposed to the odd chef who starts his own restaurant, they are also often backed by a more professional structure of management, operating more restaurants of a similar concept in a region.

These can in some cases prove to be more efficient and profitable than, for example, one hotel operating five to seven restaurants managed by an F&B director, executive chef and their team.

This is especially the case when the total focus is on restaurant management, versus having the F&B as a necessity in a hotel where

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Culture is everythingVeon Tsang, managing director, HotelsHR Limited

Yes, there are issues with recruiting and retaining good staff in the face of a rapidly expanding hospitality industry. There are several measures you can take to mitigate this. You can recruit graduates and train them yourself, from the ground up. You can also recruit people with no background in the industry.

Several hospitality groups do this very effectively. Hyatt and Shangri-La are examples of this. They let staff grow within the group

– turnover is subsequently low. They don’t just use money to attract staff, but try to build a culture and a harmonious environment, so staff won’t jump for just a few more dollars.

F&B is different from other departments, in that more junior staff don’t generally need a skill, or such a high level of education. Having said that, a lot of general managers come from an F&B background! Sales and marketing staff on the other hand usually require higher-level skills.

Turnover for junior F&B staff, up to the level of restaurant manager, can be very high. One of my clients, for example, wants us to find 80 F&B staff, mostly at a junior level! It’s difficult to find so many.

Those with a higher level of education will still do say six months as a waiter, but if they demonstrate any ability can then move very fast. If they have a lower level of education they can find themselves stuck there and it’s then they can become frustrated. Strategies to retain these kinds of staff can include a five-day working week, shorter breaks between the lunch and dinner shifts and a good working culture, where staff can grow with the company and are happy with the property, the working environment, their boss and other staff and the benefits.

Overall, if you are an employer, try to be a better boss and team player. In hospitality, culture is everything.Veon Tsang is managing director of HotelsHR Limited, a leading hospitality executive search firm specialising in providing career placements for upscale hotel chains, resorts, restaurant groups and clubs in Asia. HotelsHR is headquartered in Hong Kong with regional offices in Beijing and Shanghai

room revenue is the main moneymaker. In the recent two years, TOP Hoteliers has seen an increase in franchise-concept restaurant brands among our clientele, looking to hire talent to operate their stores in ever new areas.

They are either worldwide established brands or some locally developed ones, often a copy of a single successful restaurant, as well as concepts that had an origin in other markets, now expanding

internationally and choosing China as a place to grow fast. René J.M. Schillings holds a Master’s degree in International Tourism Development from the London Metropolitan University. After a career as hotel manager in Asia and other continents he now heads an executive search firm in greater China and Asia, TOP Hoteliers, which was the first hospitality recruitment and executive search firm to open offices in the People’s Republic of China

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AHCT April 2014 27


Passion and commitment are keyPaolo Gorreri, manager, food and beverage operations and training, Hospitality Industry Training and Development Centre/Chinese Cuisine Training Institute/International Culinary Institute Hong Kong

For good F&B staff, there are some core qualities that one must possess: positivity, cheerfulness, a willingness to learn, being a good team player and being highly service-oriented. And the most important, staff must be trustworthy and sincere: sincere in what they are doing, sincere to the industry, sincere to the guests. These qualities are essential to F&B staff across all levels.

For senior and management staff, of course, we may need other qualities, such as leadership and the ability to make fast and correct decisions.

Finding young people with these abilities and the ability to serve, with some natural charisma, is not easy. However, if one is really sincere and passionate about the industry, it is possible to find suitable candidates and then groom and train them.

Compared to previous decades, young managers are now given more opportunities to be promoted to senior positions, due to the competitiveness of the human resources market. We are delighted to see young F&B professionals progressing faster in their career path and reaching key positions at a younger age. However, at the same time, this may pose challenges for recruitment, as F&B management requires experience which can only be gained over time.

With the booming of the hotel and F&B industry in the region, there are more opportunities available for F&B professionals and hence retention of the best talents may now be more difficult. However, at the same time, we see how both the industry and F&B professionals benefit from this.

The industry tends to offer more training and benefits to attract talent and, in return, more people are being attracted to stay in the industry due to the better offers and extensive opportunities for further development. Considering the factor of retention, those with real passion are provided with more opportunities, recognitions and rewards.

There are couple of areas I would recommend for the training: first, with the growth of the wine industry in Hong Kong [and elsewhere in Asia], F&B people should be well trained in this area.

Secondly, cross-training in the entire hotel operation. We equip our students with knowledge about the entire hotel operation through cross-departmental training even though they are only studying F&B related courses. This is in order to enhance the competiveness of our students in the recruitment market, since most hotel employers nowadays are in favour of employees with knowledge transferrable across departments.

And for hotels, we believe it is also crucial to provide cross-training to all entry staff. F&B, after all, is about teamwork.Established in 1984, the Hospitality Industry Training and Development Centre provides quality vocational training for secondary

school leavers with an aspiration to enter the hospitality industry, offering training equipment in Western, Japanese and Chinese cuisine and hotel operations. HITDC operates the T Hotel, training restaurants and a training spa for students to receive professional training in an actual working environment.

An innovative approachNeethiahnanthan Ari Ragavan, dean, Taylor’s School of Hospitality, Tourism and Culinary Arts

The challenges vary at different levels of hiring, from front-liners to management levels. When we speak about F&B outlets we are mindful that one has to look at both service quality and food quality. Often in Malaysia you will find that there are major complaints on service quality given most companies now prefer to hire foreign workers, as they are more predictable than locals, who do not wish to take up such jobs, as the salary does not measure up.

At the other extreme, at the senior management level, one would need to look into the ability to hire not only staff who have the required skills and competencies of F&B operations but also those with the ability to manage a profitable business.

Management competencies in areas related to sales, marketing,

M a n a g E M E n t

28 AHCT April 2014

Picture:HospitalityIndustryTrainingandDevelopmentCentre/ChineseCuisineTrainingInstitute/InternationalCulinaryInstituteHongKong


HotelsHR is a hospitality executive search firm based in Hong Kong with branches operated in Beijing and Shanghai. We specialise in providing regional recruitment services to hospitality clients including 5-star international hotel chains, restaurant groups, clubs and golf courses in Hong Kong, Macau, China, Taiwan and South East Asia.

Principal: Veon TsangEmail: [email protected]

Hong Kong Office: (852) 2523 1882 Shanghai Office: (86) 21 6103 6822

Beijing Office: (86) 10 6599 7961

customer behaviour, financial management and business development is critical. The complexity of hiring varies, depending on the position required, which ultimately matches with one’s capabilities.

The Malaysian foodservice industry is highly diverse and offers an array of options for consumers. It is estimated that about 75 % of the foodservice sector consists of small and medium-size foodservice chains or stand-alone operations. This makes the sector highly fragmented and competitive as this business competes for market share. Based on a 2011 market report on the foodservice industry in Malaysia, it is estimated that there are 29,000 outlets in Malaysia and this is forecast to grow to 30,217 by 2014.

Given the above situation, staff retention in the hotel and restaurant businesses is a major problem in Malaysia. This is due

to scarcity of talent and generally an in ability of most businesses to craft a comprehensive people development programme.

Companies in Malaysia, especially small and medium-size enterprises, need to analyse further the importance of staff retention in terms of the economic values that it creates for an organisation in the long term. It is becoming evident that high performing businesses are investing into high performing teams, which ultimately facilitates staff retention and minimises turnover.

Training is possibly one of the retention strategies. However, there are other aspects of the job environment that need attention in order to create a greater incentive for employees to stay. It is important that hotels of today look at the training, development and talent pipeline in a more innovative manner.

Taylor’s University has recently begun working with renowned hotel chains through a structured talent development programme for its Bachelor in International Hospitality Management programme called STEP – Student Employment Programme.

This programme outlines an adoption scheme whereby students are engaged with hotel chains in the second and final year of the degree through various management and operations workshops conducted by the hotels and an internship stint with the them. So far, five chains – Shangri-La, Hilton, Starwood, Mandarin Oriental and KLCC Convention Centre – have adopted approximately 150 students.

The idea is to enable hotels to identify talent while the students are still pursuing their degrees and not after they have left university.

With the enormous growth in the hospitality and tourism industry, especially in Asia, F&B recruitment has to be more

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AHCT April 2014 29


creative and competitive than other industries. The emergence of Generation-Y will eventually change the landscape of hiring and retention, given the complexity of the future workforce and the demand for greater incentives in the work environment.

Recruitment strategy is pivotal in ensuring the entry of a quality workforce into a job market which is highly sophisticated, especially in the areas of service quality and customer perception for business sustainability.Taylor’s University School of Hospitality, Tourism & Culinary Arts is the leading hospitality and tourism management school in Southeast Asia and is the only school in Malaysia to offer a full range of hospitality, tourism and culinary arts programmes, from Diploma level up to Master’s degree and PhD.

Service with confidenceCharles Newland, senior vice president of food and beverage and director of Paiza operations, Sands China Ltd

The chal lenge of recruit ing professional hospitality staff is not confined to the F&B industry or to Macau. Operating in any regional market with dynamic growth will challenge all business segments. The reputation of our brand and how staff are treated and respected go long way in assisting us to recruit the best candidates.

I would not say retention is not a problem. As mentioned before, the region in which we operate is going through a dynamic development phase which presents individual growth opportunities. Combine that with a relatively young work force and turnover is natural. With our own company developments, we are able to provide continued career path opportunities. We focus everyday on being a market-leading employer of choice.

Providing employees with the expertise they need is critical. That ranges from technical training to language skills to cultural sensitivity. I can think of nothing more rewarding than seeing staff providing sincere and professional service with confidence. That confidence is gained through a commitment to continued education.

I believe the fundamentals provide the best results: work hard on being a great employer of choice; hire for attitude and be committed to train staff for success. It’s amazing how many great candidates we have been able to recruit from among our current employees because of our commitment to those two strategies. Sands China Ltd is the leading developer, owner and operator of multi-use integrated resorts and casinos in Macau. The group owns The Venetian Macao, Sands Macao, The Plaza Macao and Sands Cotai Central.

Be fair and straightIn both Hong Kong and Beijing, junior staff don’t want to work in the F&B industry because it’s too tough and has long working hours. It’s easy for some F&B staff that have a few years’ experience to find jobs in other restaurants, but some of them may not qualify as middle management. For seniors, salary is their key concern, which means a high cost.

It is important to train staff so that the right culture is instilled in them when serving guests. And if retention is a problem, you can usually find out within the first 48 hours.

Otherwise – have DNA to spare or you will not be able to survive ... be fair and straight at all times ... and tell staff something they can learn!

PaulHsuisthefounderofEliteConcepts,whichoperatesqualityfree-standingrestaurantsinHongKong,Beijing,ShanghaiandsooninTaipei

M a n a g E M E n t

30 AHCT April 2014

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There is a notable gender gap in the number of hotel general managers, with women not fully represented, attendees at Women in Hospitality and Tourism in Asia Conference, which took place at the Hilton Hotel,

Orchard Road Singapore on March 7, heard.Providing a platform for engagement and sharing of best practice

for an audience committed to the cause of women’s empowerment through learning, the conference brought together subject matter experts from across Asia-Pacific to talk about issues and opportunities for women in the hospitality and tourism industry.

The emphasis was on sharing best practice, showcasing innovative approaches and exploring ways to train, empower, employ and promote women in the industry.

Believed to be the first conference of its kind, Women in Hospitality and Tourism in Asia, which was conceptualised by Diageo, one of the world’s leading premium drinks businesses, as part of its ‘Plan W strategy’, aimed to provide a learning platform for attendees, speakers and sponsors.

Delegates from all backgrounds learned about new approaches to training, employment practices, legislation and new business models, all of which create a better, smarter, safer workplace for women in this rapidly growing sector.

Three CEOs at Laureate Hospitality Education schools took part in a panel discussion at the conference – Judy Hou, CEO, Glion Institute of Higher Education; Emily Williams Knight, president, Kendall College; and Sonia Tatar, director general/CEO, Les Roches Worldwide.

Moderated by Wenchi Yu, founder and managing partner, The Banyan Advisory Group LLC, the session touched on some key issues.

There is a significant lack of female mentors in the industry, Emily Williams Knight suggested. There was also a discussion about whether women often found themselves in a situation of either “you choose to do your job well vis-à-vis being a great mother”. The consensus was that women often end up doing an average job of both if they are in the situation of being responsible for both. This was also considered important because women who struggle often don’t discuss their issues, as they are afraid to take the risk of looking weak or incapable.

Judy Hou urged women to seek positions above themselves, saying “you’ll never be ready to grasp the opportunity”, so that you need to take it when the opportunity arises.”

All the CEOs felt that these skills need to be embedded in students while they are undertaking their education.

There was also agreement that there should be more thought

The Women in Hospitality and Tourism in Asia Conference which took place recently highlighted ways in which a better, smarter, safer workplace for women can be created in this rapidly growing sector

Fromlefttoright:moderatorWenchiYu,EmilyWilliamsKnight,president,KendallCollege,SoniaTatar,directorgeneral/CEO,LesRochesWorldwide,JudyHou,CEO,GlionInstituteofHigherEducation

IdentIfyIng a need to serve women better

M a n a g E M E n t

32 AHCT April 2014

leadership in the corporate world regarding career opportunities for women in the hospitality industry. Popular belief is that there is no career track; however that is untrue. Each of the CEOs is a living example of career progression in the industry.

Each of the CEOs also said that they were seeking opportunities to further their school’s education in the region; be it partnerships to help develop curriculum or setting up schools in the region.

Emily Williams Knight also revealed that at Kendall College, 70% of the intake were women and Asians were fastest growing segment. Currently there were 45 new culinary students from Asia. Some of them were making huge sacrifices, leaving their families and children in China, for example, for up to four years, she told the audience.

In his preface to the working paper International Perspectives on Women and Work in Hotels, Catering and Tourism, professor Tom Baum – one of the speakers at the conference – makes the point that: “The recruitment, retention and promotion of talented women for technical and managerial leadership positions will be necessary to meet the future skills and productivity requirements of the sector.

“Moreover, women will comprise an even larger proportion of the sector’s client base as more will travel for business and leisure. This too will have an impact on gender equality in the recruitment of employees.”

The UN World Tourism Organisation states that “the results of this initial survey suggest that tourism is worth investing in; it has the potential to be a vehicle for the empowerment of women in developing regions. Tourism provides better opportunities for women’s participation in the workforce, women’s entrepreneurship, and women’s leadership than other sectors of the economy. Women in tourism are still underpaid, under‐utilised, undereducated and under‐represented; but tourism offers pathways to success.”

Other finding include that in the hospitality and tourism sector:• Women represent two-thirds of the global tourism industry

labour force• Asia has the lowest average participation of women• Women working in the tourism industry are on average paid

25% less than male workers for comparable skills• The UN World Tourism Organisation asserts that tourism

can help poor women break the poverty cycle through formal and informal employment, entrepreneurship, training and community betterment. However, while in some regions tourism helps empower women, in others tourism negatively affects the lives of women and perpetuates existing economic and gender inequalities

• Huge industry growth over the next 10 years through the creation of 73 million jobs, of which almost 60% will be in APAC, offers a big opportunity to up‐skill employees

• Challenges are varied: from attraction, retention, reward and recognition and workplace safety. However the business case for creating a gender diverse and equitable workforce is clear

Presented in partnership with Hilton Worldwide, The Women in Hospitality and Tourism in Asia conference was a not-for-profit event, with all proceeds donated to charities and social enterprises which benefit women in Asia and, where possible, money will support projects which deliver hospitality and tourism skills training to marginalised women.

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The year was 1983. White Swan Hotel, a 34-storey luxury hotel overlooking the Pearl River with 843 guestrooms, opened for business in Guangzhou. It was fitting that mainland China’s first property marketed at

international travellers should be adjacent to the American consulate and set among the colonial mansions on Shamian island.

Designed by Hirsch Bedner Associates, its central atrium with koi ponds and rock formations was a marvel for both domestic and international guests. At a time when the only foreign goods in China were obtained through gloomy ‘friendship’ stores, the state-operated White Swan Hotel was intended to be a showcase for what could be achieved in China.

In the three decades that followed, new luxury hotel offerings in Guangzhou were scarce and properties that could meet international standards were easily counted on one hand. At the same time, Beijing’s Olympics and Shanghai’s World Expo spurred phenomenal hospitality development that matched mushrooming skylines along the capital’s ring roads and in Pudong.

It is only in the past five years that Guangzhou seems to be catching up. While the grand dame White Swan undergoes its first complete overhaul in 30 years, up and coming starlets are giving the historic southern Chinese city a glittering new look.

Last August, Guangzhou followed the heels of Beijing and Shanghai as the third Chinese city to allow transit passengers visa-free, 72-hour stays in Guangdong. However, according to Tony Tao of HVS Global Hospitality Services, the new policy has not resulted in increased occupancy rates.

“China’s hotel guests are 80% domestic travellers, though in first-tiered cities such as Beijing and Shanghai the percentages are lower,” says Tao. “Shenzhen is a transit city and also has more international travellers. In transit cities, people will choose an international brand.

“China’s five-star hotels come from government requirements for mixed-use complexes. In order for a developer to get land in a city, hotels must be built. Five years ago, Guangzhou’s hotels were mostly four-star domestic brands. Since the Asian Games in 2010, the city’s five-star hotels have experienced 5% annual growth. In 2013, Guangzhou had an occupancy rate of 69%, higher than the national average of 63%. Its average nightly rate was 870 yuan, on par with Beijing and Shanghai. GDP in Guangdong province is 1.2% higher than the national and average spending is 40% higher.

“With the new openings, the semi-annual Canton Fair didn’t affect hotel demand as much as before, since there was enough supply.”

Tao, a native of Beijing, has worked in HVS’s three offices and opened the Guangzhou office last year. Along with research and data collection on the hotel industry, HVS assists developers by conducting feasibility studies to determine if a property will work.

Government support and an upwardly mobile middle class is spurring international hotel

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A process of education“The main enterprise in China is the government,” says Tao. “New owners in Guangzhou are mostly manufacturers, and our biggest challenge is educating them. Location is a big problem, since owners are all fighting for the same land. We have to show them why six or seven-star properties aren’t feasible. They learn about the industry. We like working with owners who have 10 or 20 properties and have developed a brand story. International operators want to work with this type of owner, too.”

Hong Kong-based interior designer Joseph Sy has witnessed first hand how Guangzhou’s hospitality offerings have changed in the past two decades. Around 10 years ago he was designing luxury four or five-storey restaurants for owners and developers to do deals with

Guangzhou is not really a resort town, it’s an urban centre … it’s not a place that people will go for holiday. The big expos such as Canton Fair are what tend to drive hotel developmentConnie Kang, Steve Leung Designers

government officials in private dining rooms. Today, with the focus on responsible fiscal spending, restaurant

negotiations are virtually non-existent. At the same time, the average Guangzhou resident has more spending clout than ever before.

“Commerce was driving the restaurant business in first-tier cities,” says Sy. “Developers with government connections had insider information on planning and infrastructure. People were entertained and business was done over food. Now the same thing is happening in second-tier cities. The independent restaurants that continue to do well in Guangzhou are cha chan teng (uniquely Chinese fast food ‘milk tea’ restaurants with a East-meets-West twist) and family-style restaurants.”

In the past two years, Marriott, Four Seasons, W, Mandarin

MarriottGuangzhouTianhe

MandarinOriental,GuangzhouTheOrientalClub

AHCT April 2014 37


Oriental and Langham Place opened to join Ritz-Carlton, Hilton and Grand Hyatt; all except for Langham Place are in the Tianhe district, part of Zhujiang New Town. Openings forecast for 2016 and 2017 include Park Hyatt, Jumeirah, InterContinental and JW Marriott, also all in Tianhe. It may seem like a surge, but many of these projects have been in the pipeline for years. Guangzhou’s growth has been much more organic and calculated in comparison to Beijing, Shanghai or Shenzhen.

Designs for business“The Guangzhou government wants to develop Zhujiang New Town and the areas radiating out from it,” says Tao. “It’s been restructured to a high-end central business district with restaurants, bars, offices

and residences. Real estate prices are higher, at more than 40,000 yuan per square metre. And there are pockets in Zhujiang still to be developed.”

Previously pastoral farm land to the east of Guangzhou’s historic centre, Zhujiang was master-planned with a formal axis leading from East Station directly to the Pearl River and Canton Tower. 1970s and 80s midrise apartment blocks with ground floor businesses are slowly giving way to complexes such as Taikoo Hui with its Arquitectonica-designed tower housing the Mandarin Oriental.

Its general manager Clemens Hoerth, who previously worked for MOHG in Prague, believes that the Guangzhou property with interiors by Tony Chi exemplifies what China is all about today.

“Resonating with Mandarin Oriental’s distinctive elegance and style, Chi has fused traditional elements of the Orient with the modern identity of today’s China. The spacious surroundings clad in wood and muted bronze are reminiscent of the spirit of a timeless Chinese house, as sliding doors lead to intriguing alcoves and chambers while modern art unfolds at each turn, delighting the senses and depicting a distinctive sense of place.”

See Ping Wang, partner at HBA’s Shanghai office, also sees Guangzhou flexing its status as a first-tier Chinese city.

“Guangzhou, which historically has been more involved with developing its manufacturing business, has for the last few years been trying to catch up with Beijing and Shanghai in terms of hotel development. With the economy continuing to grow and property

New owners in Guangzhou are mostly manufacturers and our biggest challenge is educating them … we have to show them why six or seven-star properties aren’t feasibleTony Tao, HVS Global Hospitality Services

MandarinOriental,GuangzhouHotelM a r k E t r E p o r t

38 AHCT April 2014

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values increasing, developers are more willing to spend. Literally all areas of the city are expanding. We are working on luxury serviced apartments at Fraser Suites, private clubs including those at Lin He Cun and Kaisa Group Plaza and both urban hotels and other city resorts.”

“Guangzhou is not really a resort town, it’s an urban centre,” says Guangzhou native Connie Kang, director of design at Steve Leung Designers’ Guangzhou office. “It’s not a place that people will go for holiday. The big expos such as Canton Fair are what tend to drive hotel development.

“While about half of the city’s population is originally from elsewhere in China, the heyday of it being a manufacturing centre is over. Many factories are no longer in operation and are being converted into offices and art hubs, such as Redtory.”

Tao sees districts on the periphery of Guangzhou being slated for upcoming development, to fulfill domestic travellers’ needs for weekend getaways. These include resorts in the riverside area of Nansha, technology parks in Luogang, the university town of Panyu and near the airport in Huadu.

“The government supports infrastructures such as high speed trains and metro systems,” he says. “Chinese holidays are getting shorter and more spread out. Guangzhou people want to get into their car and drive somewhere within a three-hour radius for holidays. Guangzhou will become a bigger metropolis, like cities all over China.”

MarriottGuangzhouTianhe-businesssuitebedroom

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neighbouring countries, and this reflects Singapore’s popularity as a destination for both business and leisure travellers,” says Kevin Bossino, Accor Asia Pacific’s area general manager Singapore and GM of Novotel Singapore Clarke Quay.

Australia and Indonesia continue to be the top markets for Accor properties in the city. Corporate travellers account for 70% of occupancy during the week. Leisure travellers account for 70% of occupancy on weekends.

“What I have seen is that family travel seems to be increasing and this is in line with the addition of new family-style attractions in Singapore, such as the River Safari and the new children’s playground at Gardens by the Bay. Singapore is a great destination for families and the market is reflecting that.”

Accor currently has five hotels in Singapore, including Sentosa

Regional travellers account for the lion’s share of hotel guests in the Lion City, writes Michael Taylor

Singapore swings

Singapore’s hospitality industry is on a roll, outperforming most of its counterparts elsewhere in Southeast Asia. Hotel occupancy rates across the board are averaging more than

85%, with an average room rate in 2013 of S$258 (US$204). Thousands of hotel rooms were added last year, and thousands more will be added this year as well.

“The luxury segment, in particular, is performing well, but across the board hotels in Singapore outperform those of many


40 AHCT April 2014


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Stellar reputationAccording to Anthony Ross, executive vice president, Asia-Pacific, Middle East and Africa of the Preferred Hotel Group, Singapore has established itself a ‘stellar reputation’ as one of the top travel destinations for both business and leisure travellers in Asia-Pacific.

“Visitor arrivals into Singapore continue to increase at a generally faster pace than the development of new hotel room supply,” Ross says. “This trend seems likely to continue moving into 2014. The Singapore Tourism Board has forecast the number of hotel rooms in the city state will increase by 3,000 (5%), and visitor arrival numbers will move up to approximately 16.3 million – reflecting more than a

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AHCT April 2014 41


for numerous multinational companies. The demographics of visitor arrivals reflect the variety of reasons people travel to Singapore: meetings/events, business travel, family holidays and adult getaways.”

C e l e b r a t i n g i t s 4 0 t h anniversary this year, Royal Plaza on Scotts is undergoing a major facelift, which will result

in a new façade as well as a new alfresco restaurant and an Asian tapas bar. It will be complete in the second quarter of 2014.

“Singapore has seen a huge 40% increase in its number of hotel rooms from 39,000 less than four years ago, to 55,000 today,” says Patrick Fiat, general manager of Royal Plaza on Scotts. “In 2013, about 3,500 new rooms were added. About 80% of these rooms are under upscale and mid-tier categories and about 20% of these are in the luxury tier. In 2014, we are expecting 3,000 more new rooms.”

Regional travellers account for the lion’s share of visitors to the Lion City, and they will remain its key feeder markets.

“These include Australia, Indonesia and Malaysia. Singapore is also enjoying exponential growth from countries in the region, such as China, Vietnam and the Philippines. Long-haul markets from the US and the UK have declined slightly, due to the slow recovery of the economy.”

As the Singapore dollar strengthens, leisure travellers and individual business travellers are becoming ‘more prudent’, but there has been strong growth in the MICE sector. The line between business and leisure travellers is also becoming blurred as an increasing number of travellers to Singapore mix business with pleasure during their trips to the city.

But it’s not all peaches and cream. One of the key challenges facing Singapore’s hospitality industry is the labour shortage and

5% increase compared to 2013.” Much of the increase in arrivals can be attributed to the growing

popularity of low-cost carriers, which have made travel within the region more affordable than ever before. Legacy carriers, meanwhile, have been offering attractive deals to Singapore in order to stay competitive with low-cost carriers.

“Singapore has a great tourism, business and MICE infrastructure built on a foundation of efficiency, world-class facilities and standards of service. This contributes to the seamless travel experience that business road warriors and leisure travellers alike have come to associate and appreciate with their journeys into the country.”

Growing prosperity in neighbouring countries is another important factor. An increasing number of people can afford to travel, and Singapore is one of their favourite travel destinations.

“As Singapore’s regional neighbours continue to become more affluent, outbound travel, in particular from Indonesia, China and India, is burgeoning. Singapore offers excellent family and adult attractions and is also the Asia-Pacific headquarters

KarlLagerfeldwithBobbyHiranandani,managingdirectorofRoyalGroupHoldings,theownersofSofitelSoSingapore,whichopensinMay2014.SofitelLuxuryHotelsrecentlyunveiled‘TheLion’sSeal’emblemdesignedbythelegendarydesignerforitslatestprojectinSingapore

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the city-state’s tightening of regulations concerning the importation of foreign workers isn’t helping the situation.

“With the rapid growth of the hospitality industry, Singapore hotels are facing huge challenges in attracting and retaining talent.”

Meeting the cocktail needThe Regent Singapore, which has six F&B outlets, is launching a new bar called Manhattan this month. Reflecting the global return in the popularity of cocktails, it is modelled after the grand hotel bars of 19th century, the so-called ‘Golden Age’ of cocktails.

“Manhattan rounds up our renewal of all our food and beverage venues,” says Anne Arrowsmith, director of marketing at Regent Singapore.

“Basilico, our flagship Italian restaurant, opened its doors five years ago, followed by the renovation of Summer Palace, our award-winning Cantonese restaurant, and the introduction of our all-Italian pasticceria Dolcetto by Basilico two years ago.”

Calling Singapore’s hospitality industry the ‘envy of Asia’, Arrowsmith believes that the upcoming opening of the Singapore Sports Hub and National Gallery will further enhance the country’s international reputation.

“We see this year in similar terms to 2013 and are cautiously optimistic about the industry, despite another 2,000-plus new rooms being added to inventory. Regional markets continue to grow in importance with Indonesia, China and India dominating demand. It is no surprise that China has been the game changer over the past four years, with double-digit year-on-year growth in the leisure sector.”

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Constantly evolving, hotel door locking systems increasingly link into the property’s management systems to offer ever-greater connectivity, writes Zara Horner

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When is a lock not a lock? When it’s on a hotel room, it would appear.

No longer content to simply prevent entry through a door, today’s industrial locking systems

also monitor, log, report, self-manage and connect.This ever-increasing connectivity is also enabling guests to use

smartphones and tablets to access their room. Hemant Jolly is MD at UTC Building and Industrial Systems.

“The increasing demand today is for multiple solutions from a single source with worldwide service and support,” he says. “And Onity continues to respond to that.”

Operating since 1941, Onity electronic locking solutions and energy management systems now can be found in more than 22,000 hotels in 200 hotel chains around the globe.

“From electronic locks and smart card systems, to electronic in-room safes and energy management systems, we are committed to providing customers with real solutions and reliable support,” Jolly says.

Meeting international standards and designed and built to a high quality, Jolly says Onity systems “cover all the stages of providing electronic solutions and services.”

For Indra Budiman, CEO of Hansar Hotels & Resorts, security was a top priority during the development, design and construction of the Hansar Samui Resort & Spa property on the Thai island of Samui.

“We have chosen an electronic door lock system which provides far better security than normal metal locking systems,” he says.

The hotel’s system has an alarm function, “which can be activated when the latches of the lock are maliciously operated or the door is not closed properly,” Budiman explains.

“This was one of the main selling points to the system we have chosen as some brands do not have this feature.”

The system Budiman chose also operates an elevator card system in the group’s city property.

“This feature will restrict any unauthorised access. No one can reach the guest room floor without the key card. I know of some hotels which have a key card system for their main entrance after midnight. Some they use for the public toilet, too.”

Hotel security generates a guest safety review report gathered on a monthly basis.

“This is based on any incident reports filed,” Budiman says. And it’s so far, so good.“It shows that to date we have zero incidents involving any

missing items from any guest rooms, and no trespassing. Secondly, of course it’s based on a guest satisfaction index, which shows zero complaints with the key card system that we have chosen.”

The guest electronic keys are integrated with the hotel’s PMS system, which Budiman says is considered “simply normal practice” now.

“It allows us control throughout the exact period of stay of each

t E c h n o l o g y

AHCT April 2014 45www.asianhotelandcateringtimes.com

Low maintenance and cost were also factors in the purchase. But it was important for Budiman that design and aesthetics were not compromised.

“The system had to blend with the design aesthetics of the hotel, yet function perfectly. A bulky design would certainly not fit with our design philosophy,” he says.

“Lastly, durability. Each product may fit with certain climates. However, being a beachfront property, we have to ensure the key lock can withstand the elements it is exposed to.”

Budiman goes on to mention that some “too sophisticated systems” have “nil back-up from their manufacturer and you end up with a daily disaster for any malfunction situation.”

So it is important staff undergo a pre-installation training programme so they have a level of understanding as well, he adds.

Lock downFor more than 150 years, Swiss company Kaba Lodging has focused on innovation and “ground-breaking solutions”, according to the company’s vice president international sales, John Sarrouf.

“It is about being a long-term partner to the hotel. Rather than being a supplier of technology, we have to be a partner who can deploy sophisticated systems and support them over time.

“We need to have the people, processes and tools in place and we need to have customer focus ingrained in the culture of our company.”

And he says that radio frequency identification (RFID) technology is the building block for the contactless experience in the hospitality sector to secure guest rooms.

“Apart from RFID, hotels are now opting for online solutions that enable programming and auditing of their electronic locks directly from the front desk. Through our Saflok brand, we have been pioneering online access control solutions for over a decade and are consistently at the cutting edge.

“Tablet computing, for instance, is making hotel operations more flexible, as key cards can now be created anywhere in the hotel. This allows front desk personnel to move around, welcoming guests individually and managing room access remotely.”

Onityelectroniclockingsolutionsandenergymanagementsystemsareinstalledatmorethan22,000hotelsin200hotelchains

IndraBudiman,CEOofHansarHotels&Resorts–securityatoppriorityduringthedevelopment,designandconstructionofthegroupproperties

guest by following their individual bookings pattern. This is very important from a security point of view as it prevents unauthorised access to any specific area or room and gives us something to refer back to should the need arise.”

Keep it simpleAnother purchasing criterion for Budiman, was ease of use, both for guests and hotel staff.

“The touchless door opening system is easy to use and understand, even for those unfamiliar with these systems. We can easily cancel any key, if, let’s say, the guest misplaces it. The old one will be voided from any key log entry. We can also easily verify any key card and identify which key card it is.”

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“We combine functionality with attractive design,” Sarrouf says. “With Kaba locks hoteliers can rest assured their existing aesthetics are preserved, while also benefitting from the latest and greatest technology.”

For VingCard Elsafe director marketing and communication, Ivan Aramayo, high standards are the thing.

Installed in more than 42,000 properties worldwide, “VingCard Elsafe has more than 30 years’ experience in hotel security solutions,” says Aramayo.

“We make sure that our products and solutions not only provide the highest standards in security but are also designed with the users in mind when it comes to software user interface and integration with other management systems at the hotel.

“It’s important that VingCard Elsafe solutions seamlessly integrate with other hotel systems and we make sure that the software is easy to use by hotel staff.”

Latest developments in hotel security solutions come from different angles, Aramayo points out.

He cites an example: “The integration of hotel locks into an online platform that can be either wireless, online or wired online through Power Other Ethernet (PoE) so that the hotel can manage the locks in the property remotely.

“Also, the trend is to integrate more elements of the room into the same online platform, for example the safes, energy management solutions, etc.”

To address this trend, VingCard Elsafe is offering an entire package of electronic locks, safes and Orion management solutions integrated into the same online platform.

Another area where the industry is evolving is towards making the electronic solutions as minimalistic as possible in terms of existing visible hardware on the door, Aramayo says.

“In that respect, VingCard Elsafe has recently launched Essence by VingCard, the first ‘invisible’ electronic lock.

“And Allure by VingCard, a new concept where the reader is located on the wall with a fully secured mechanical locking solution that can also integrate with other smart guestroom solutions such as ‘make up room’ and ‘do not disturb’ functions within the same panel.”

New developments also include remote check-in, enabling guests to go directly to their rooms, bypassing the front desk.

“Such options include RFID loyalty key card programmes where member key cards can be used to access assigned rooms in any hotel worldwide within a specific hotel chain,” Sarrouf points out.

“Gaining popularity is the mobile phone room key, which comes in a variety of forms, such as a time-sensitive audible tone or a near field communications (NFC) chip inside a smartphone that operates like a keycard when presented to the lock card reader. NFC mobile check-in is an emerging technology that is garnering a lot of interest in the hotel sector.”

Energy management systems for room temperature control and smart rooms customised to the tastes of the individual guest are also becoming a popular feature of high-end hotel guest rooms, and Kaba research and development is working alongside their partners to ensure systems that work, says Sarrouf.

“We can offer all of these services and features in addition to our standard locks and systems.”

Looking goodIt is also important that Kaba locks complement any existing hotel décor.

TheRFIDtechnologyutilisedbyKabaLodging’sSaflokQuantumlockisthebuildingblockforthecontactlessexperienceinthehospitalitysectortosecureguestrooms,saysthecompany

HansarSamuiResort&SpaSamui’selectronicdoorlocksystemhasanalarmfunctionwhichcanbeactivatedwhenthelatchesofthelockaremaliciouslyoperatedorthedoorisnotclosedproperly

t E c h n o l o g y


Only from the mind of Miwa Lock, Japan

Intelligence & Modern Art

Hospitality and tourism students – the potential hoteliers of tomorrow – perceive computer-based training (CBT) not only as an effective method but also one that is compatible with the training needs

of hotel employees.Drawing on the results of an undergraduate survey conducted

in Hong Kong, Dr Eric Chan of the School of Hotel and Tourism Management (SHTM) at The Hong Kong Polytechnic University and a co-author of a recently published research paper, found that most of those surveyed regard CBT as user-friendly and said that they would be confident in using it.

They also indicated their intention to use it in the future. This, argue the researchers, indicates the viability of the method as an industry-wide practice that could be used in conjunction with traditional face-to-face training methods.

The maintenance of top-level performance across an industry is no easy task. The researchers note that “high-quality human resource management practices” are necessary and that employee training is a “priority concern” for the industry. Training is now more prevalent than it was in the past, and many hotels recognise the need to invest in specific training programmes.

Yet traditional methods such as classroom and on-the-job training, which are still in fairly common use, may be less effective than the innovative training techniques available today.

The researchers write that CBT involves the use of computers to provide employees with “the skills or knowledge they need to perform their jobs”. Like all methods, it has both advantages and disadvantages. For instance, CBT allows employees to “access learning at any time and in any place” and avoids the need for large

groups of employees to be involved in training simultaneously.It certainly avoids the “time-consuming and expensive nature”

of classroom-based learning, but the content can become outdated quickly. The cost of investment in terms of both time and money thus has the potential to outweigh any savings.

To guarantee CBT’s success, hoteliers need to ensure that users accept and are willing to use it. In short, they need to understand users’ perceptions of and opinions about the method. The researchers thus decided to investigate how undergraduate students studying hospitality and tourism management perceived the “application of CBT in Hong Kong hotels” because the attitudes of such students “directly reflect those of tomorrow’s hospitality employees”.

In their survey, the researchers targeted the undergraduate students enrolled in a bachelor’s degree programme in Hong Kong. Most of the respondents were female and close to three-quarters were studying hotel management. The remainder were studying tourism management. A large majority of the students were in their second and third years of studies, so they were not unfamiliar with the possibilities that CBT could offer.

A force for good?The students were asked about their perceptions of and intention to use and recommend CBT as a training method in hotels. For instance, they replied to questions about whether it would be easy to use, whether it would be easy to implement in Hong Kong hotels, and crucially, whether it “would enhance training performance”.

Their responses to these and other questions fell into three broad categories: those reflecting the “perceived compatibility” of CBT with hotel training, the “perceived efficacy”, or effectiveness, of

Computer-based training could soon become prevalent in the hotel industry, says a recently published research paper

a hi-tech vision of future training

t E c h n o l o g y


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with one or two grinders and a high quality stainless steel

brewer. The compact machine has a touch screen with a

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ESPRESSO

The taste of quality worldwide111701201_Bravilor_Adv_Esprecious_ENG_190x135.indd 1 04-10-12 16:01

HospitalityIndustryTrainingandDevelopmentCentre/ChineseCuisineTrainingInstitute/InternationalCulinaryInstituteHongKong

t E c h n o l o g y

AHCT April 2014 51www.asianhotelandcateringtimes.com

ESPRESSO WITH THE BARISTA TOUCHBravilor Bonamat proudly presents its new espresso

machine: the Esprecious. For a perfect espresso and

delicious co� ee specialties. You’re the barista! Equipped

with one or two grinders and a high quality stainless steel

brewer. The compact machine has a touch screen with a

colour adjustable backlight. This gives you the possibility to

adjust the Esprecious to any desired atmosphere and interior.

Discover the Barista Touch with the Esprecious

of Bravilor Bonamat!

[email protected] | www.bravilor.com

ESPRESSO

The taste of quality worldwide111701201_Bravilor_Adv_Esprecious_ENG_190x135.indd 1 04-10-12 16:01

to them. Hotels could “focus on making the benefits of CBT explicit” to ensure that “employees are more receptive to such training”.

They also recommend that hotels consider using CBT for delivering training in areas such as “hotel product knowledge, reservation sales, yield management, front desk check-in and check-out, and complaint handling”, as these are most likely to improve employee performance.

Considering the students’ self-efficacy, the researchers found that the “user-friendliness of CBT and perceived usability in terms of an individual’s learning style were less likely to affect the adoption of CBT”. While this could be interpreted as an indication that the students were already familiar with computer-based learning methods, there could be cause for concern.

Different strokesBecause hotel employees come from different cultural and educational backgrounds and have different levels of skills and computer knowledge, they will experience varying levels of difficulties when accessing CBT.

In implementing such training programmes, hotels should consider the level of computer expertise required and “minimise technical requirements as much as possible”, according to the researchers. Spending more money on the development of appropriate training programmes and better human-computer interfaces would “ease the use of CBT” and providing support and training would make it easier for employees to “master the system”.

The researchers hope that their findings will facilitate the adoption of CBT in hotels and that their recommended strategies “can be used to reduce obstacles to the adoption of such training”.

Nevertheless, they also advise that CBT should be “seen as a supplement rather than a replacement for traditional training methods” because the human and physical elements are still important in the hospitality industry. A combination of traditional and technological methods would “improve the overall engagement of trainees” and result in “better retention of the training content”.

CBT, and students’ “perceived self-efficacy”, or confidence, in using CBT. The researchers could then determine the students’ intention to use CBT and to recommend and support its implementation in Hong Kong hotels.

Most of the students thought that CBT would be compatible with existing hotel training systems. This is particularly important because those who perceived the compatibility of CBT were also likely to recommend its use and support its implementation. Indeed, the researchers point out that this perceived compatibility had the strongest influence on the students’ perceptions of CBT’s suitability as a training method in hotels.

Yet they warn that “although CBT can be a cost-effective training alternative, a hotel cannot blindly follow this trend without considering the compatibility or actual fit of CBT with its existing training programmes”.

Care should also be taken to ensure that the training methods chosen “fit the needs of individual hotels, while the training processes and contents should be consistent with and responsive to local culture”.

This, the researchers explain, could be achieved by introducing a trial period to obtain feedback from users before the full implementation of CBT. A “realistic assessment” of the costs and benefits should consider the “time and financial costs”, “training needs” and “standards to be achieved”.

Ultimately, the successful use of CBT in the wider hotel training framework will depend on management acknowledging “the characteristics of the group at which it is aimed to ensure that employees are made to feel comfortable and in control of their learning experience”.

The students’ second most agreed upon belief was that CBT could be effectively deployed in hotels. In particular, they agreed that it “would enhance training performance and job effectiveness” and “enable the efficient completion of training tasks”. Those who perceived CBT as a highly effective method also had the highest intentions of using it and of recommending it to others.

As people are often resistant to change, the researchers suggest that it is important for employees to see the use of CBT as beneficial

HongKongPolytechnicUniversitySchoolofHotel&Tourism,SamsungDigitalLabforHospitalityTechnology

t E c h n o l o g y


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It is the dream holiday for those of us stuck in concrete jungles: a remote white sandy beach with the lapping of waves replacing the honking of cars, where deciding which tropical cocktail to order is the day’s most difficult decision. The mass

appeal of former backpacker destinations such as Koh Samui and Bali illustrate that developers are heeding their customers’ dream and transforming them into five-star reality.

Yet as one island becomes commercialised, the search is on for other, more remote locales to be targeted for development. While the pioneering companies who have the vision to open resorts in an unheard of spot are often lauded, their success ususally involves a lot of hard work, impeccable timing and a willingness to take calculated risks.

CityStar is an investment group headquartered in Paris, with offices in Singapore and Phnom Penh. It had its eye on Cambodia for nearly a decade, focusing on the dozens of islands off the coastline near Sihanoukville, an area being dubbed the Cambodian Riviera. With Sihanoukville’s airport open for business in recent years, the anticipated surge of visitors seeking to combine the culture of Angkor Wat with an island beach holiday is something that CityStar is counting on.

Koh Russey is a private island snorkellers and backpackers discovered years ago. It is a 15-minute speedboat ride away from the Sihanoukville pier. On a 78-hectare plot of crescent shape land along the southern part of the island, CityStar is developing a 48-key Alila resort hotel along with one, two and four-bedroom villas for sale. Facilities will include two five-star restaurants, a beachfront spa, a kids’ club, chef and butler services and a host of water sports such as snorkelling and diving.

Singapore-based architect studiogoto was entrusted with the master plan and design of Alila Koh Russey, slated to be completed by 2016. studiogoto has designed previously in The Maldives and other remote destinations, and understands the challenges of the project.

Walk the walk“It is fairly easy to dream concepts but way harder to carry out those ideas fully,” notes Chioh-Hui Goh, partner at studiogoto. “For one thing, cultures and expectation levels are different. We have to be very precise with our drawings and documentation, because local builders and contractors like to construct things their own way if drawings are unclear!

“We also need to have a good local project management team which keeps us regularly informed of progress. Constant communication is important because site inspections are carried out once every several weeks for foreign consultants. Any daily issues contravening the design direction have to be resolved even before site inspection in order to reduce abortive works.”

Working on Koh Russey meant that many things taken for granted on an urban construction site had to be questioned. These include how the hotel, villas and supporting facilities would be

Fantasy island

Remote tropical isles may seem ideal destinations to set up luxury resorts, but the challenges that come with developing them are daunting. The design of Alila Koh Russey in Combodia teaches some valuable lessons, finds Rebecca Lo

Renderings courtesy studiogoto | site photography by Rebecca Lo

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54 AHCT April 2014

BRAGARD is now back to Asia!

For any enquiry, please contact: Nicolas Dujardin + 971 50 149 05 35Middle East and Asia area manager

BRAGARD is now back to Asia!

For any enquiry, please contact: Nicolas Dujardin + 971 50 149 05 35Middle East and Asia area manager

AlilaVillasKohRussey–fourbedroomoutsideview

KohRusseywillutiliselocalandindigenousmaterialswhichwillsaveontransportcostsaswellasfitmoreorganicallyintothesurroundings

Basic infrastructure costs can be hefty, and it is extremely important to understand the site and context, both geographical and environmentalChioh-Hui Goh, studiogoto


master-planned, the materials and even basics, such as how to provide electrical power to conduct the construction work.

“The island is pretty much isolated in terms of infrastructure,” Goh explains. “We had to plan for everything, including the jetties, electrical substations and generators, water harvesting and all fundamental infrastructure needed to facilitate the running of a resort. Being far off the mainland also meant significant air or sea transportation costs had to be considered when planning, compared to conventional land transport. As the island has different aspects of charm along its coastline, with some areas offering beautiful reefs for snorkelling while others are sandier.

“These site characteristics shaped the overall master plan. Most of the common facilities are programmed by the sandy stretch of beach, whereas the more private facilities are closer to the snorkelling stretch. As the island has various contours, the facilities are terraced to maximise views out to sea.”

Know your placeDue to the remoteness of Koh Russey, it made sense that Goh chose local and indigenous materials that would save on transport costs as well as fit more organically into the surroundings.

“We have to understand the strengths and limitations of local expertise,” he says. “We scouted many Cambodian factories and shops for relevant local materials and design concepts. From there, we tried to understand how things worked and interpreted them into the various designs relevant to our development. By using a lot of local resources, the project’s long-term sustainability is assured in terms of maintaining or replacing items through natural wear and tear.”

“The use of natural Cambodian materials such as local bricks,

One-bedroomvilla

AlilaVillasKohRusseymasterplan

KohRusseywesternbeachfront

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56 AHCT April 2014


perhaps enhance the quality and make them more relevant to our development.”

Goh feels that Alila’s design was very much in tune with Cambodia’s culture and climate. He gleaned inspiration from the country, including its custom of wearing krama, a sturdy multifunctional textile with distinctive indigenous patterns.

“On the macro scale, we tried to understand the local climate,” he states. “The property’s site and the villa layout reflect that openness in planning. On the human scale, we took the geometry of the local krama fabric and reworked that geometry in the roof forms, internal partitions and screens for all the villas. The krama was inspiring because it was something inexpensive and identifiable by all Cambodians, who use it in their daily lives in many ways.”

He advises developers of far-flung locales to plan well in advance before proceeding with diplomacy to get the results they desire.

“Basic infrastructure costs can be hefty,” Goh warns. “And it is extremely important to understand the site and context, both geographical and environmental. The architecture has to sit well with the existing landscape. Not just because that will normally help to achieve a more logical architectural direction, but also because construction costs and long term sustainability will be better managed as a result.”

Two-bedroomvilla

AlilaKohRussey’srestaurantleadingtothebeachfront–theresortisslatedtobecompletedby2016

We have to be very precise with our drawings

and documentation, because local builders and

contractors like to construct things their own way if

drawings are unclear!Chioh-Hui Goh, studiogoto

raw silk and other textiles, local timber and natural stone greatly enhances the aesthetical direction of the design and gives a local flavour to the resort. The construction techniques were adjusted to suit local ways of building. The sizes, too, were tailored to what was locally available. At the same time, we try to persuade local suppliers to re-examine the potential of their materials in order to

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58 AHCT April 2014


At one time a market only for pizza toppings and burger slices, Asia is now consuming increasingly large quantities of cheese, with the trend set only to grow, writes Donald Gasper

cheese?Whomoved my

BriedeMeauxfromClassifiedHongKong(picture: Jean d’Alos)

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Asian demand for dairy products is undergoing explosive growth recently, pushing up prices for consumers and putting pressure on profit margins for some overseas producers.

US exports of dairy products to China, Indonesia and Vietnam have surged in the past year, the US Dairy Export Council announced recently. This is part of a long-term trend.

“Demand for dairy products in China and other Asian countries has risen rapidly for years, due to growing populations and changing tastes,” the Wall Street Journal noted last month. “Total [US] dairy product sales to China … soared even faster last year, by 70% to US$706 million.”

In China’s case a large part of this demand has been for foreign milk powder, caused by a 2008 scandal in which domestically produced milk contaminated with an industrial chemical killed six children and caused about 300,000 to fall sick. Elsewhere, however, there has also been increasing consumer demand for cheese, yoghurt and other dairy products.

Australia’s exportsAustralia is a major exporter of cheese to a large number of countries and regions, especially in Asia, where its proximity gives it a competitive edge as regards the export of perishable foodstuffs such as dairy products. The main export markets for Australian cheese are in fact Japan, the Philippines, Hong Kong, Indonesia, Singapore, Malaysia, Thailand, Saudi Arabia and the US, in that order.

“Together, these countries take 76% of Australian cheese exports,” noted a 1998 study of the cheese trade in Asia by Ben

Norman and Ellen Goddard of Melbourne University. It went on to look more closely at the Asian markets.

“Many Asian countries are becoming more westernised in their diets and are consuming greater and greater amounts of dairy products,” said the study. “Consumption in many of these countries is reaching, or has passed, the point where it is possible for domestic production to supply the amount demanded, and consequently imports of dairy products are rising.”

Another more recent report, one on the dairy outlook for 2011-2015 from the Australian Bureau of Agricultural and Resource

BegaCheesesuppliescheddarcheeseandprocessedcheddarcheeseintotheretailandfoodservicemarketsbothinAustraliaandoverseas,withoverA$100millionofexportsduringthelastfinancialyear

F o o d


“The average price per tonne of Australia’s cheese exports increased 80% in real terms from 1965 to 1993, but this was still lower than the average price per tonne of Japanese cheese imports from the rest of the world,” the Norman and Goddard study said. “Japan’s per capita consumption of cheese was 1.6kg per person in 1996.”

Japanese consumption levels have been on the up for many years and this trend is expected to continue. But although Japan is one of the more westernised of Asian countries, in terms of cheese consumption, it has a long way to go before it reaches the consumption levels of moderate cheese consumer economies such as Canada (9kg per person at the time of the report), let alone the amazing level of France (23kg per person at the same time).

However, even if Japan reached only half the consumption levels of Canada, that would still be a three times more than it consumed at the time of the report and would provide plenty of opportunities for stepped-up imports.

At that time, Japan imported around 200 kilotonnes of cheese a year, which made up about 80% of its domestic consumption. Though the country is still expected to remain Australia’s largest cheese export market, over the medium term, growth in Japanese imports of cheese is likely to slow as a result of increased domestic production and the gradual decline in the size of the population that demographers project.

In terms of cheese consumption, Singapore is very similar to Japan. It has the same per capita consumption levels (1.6kg in 1995) and has also been growing rapidly, with further growth expected. Unlike Japan, however, Singapore has no cheese production of its own and therefore is entirely dependent on imports. While there is

Economics and Sciences, makes similar observations, noting that many Asian economies have reported substantial increases in animal protein consumption and in particular dairy products, although starting from a relatively low base.

“In general, demand for dairy products is responsive to rising incomes and many Asian countries have been experiencing westernisation of their diets. Urbanisation has also provided consumers with greater choice through the establishment of large retailers and restaurant chains.”

However, the report points out that many Asian consumers are lactose intolerant and the consumption of fluid milk and milk fat is likely to remain lower than in other countries with comparable income characteristics.

Established marketsOut of the various Asian markets examined by these studies, Japan and Singapore both have a low per capita consumption of cheese, but this is increasing and is expected to continue growing. Sheer numbers of the populations concerned make up for the low consumption per capita.

That explains why Japan took more than 40% of Australian cheese exports at the time of the Melbourne University study and was the largest single importer of Australian cheese. Cheese consumption there was growing so fast that it was impossible for Australian exporters to keep up.

Japan is the chief export market for Australian cheese. Exports are still dominated by the sale of cheddar cheese for processing, but in recent years there has been strong growth in the sales of natural cheeses for direct consumption, such as cream cheese, mozzarella and shredding cheeses.

BeemsterCheeseintheNetherlandsisabigexportertoAsia

ClassicPresidentbrieandcamembertfromLactalis

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Opening up the Hong Kong marketOne company helping to introduce European cheeses to Asia is Hong Kong-based Classified, which was voted one of Time Magazine’s top five restaurants for cheese lovers. Credited for bringing European-style casual al fresco dining to the local street culture, the company is a collection of neighbourhood cafes featuring premium artisan cheeses, boutique wines and handcrafted breads.

Each Classified outlet combines a cafe and retail store. Accompanied by a Classified specialist, customers can taste and select artisan cheeses from Britain, Ireland, Italy, France, Spain, Holland and Switzerland. These quality artisan cheeses, in addition to an international wine selection of more than 100 labels, are also available for retail.

Classified features over 70 farmhouse cheeses from two famed cheese suppliers – the Bordeaux-based Jean d’Alos and Britain’s Neal’s Yard Dairy. To ensure the cheeses are in peak condition when they reach the customers, Classified matures cheeses at its in-house cheese affinage facility.

To help advise customers about the different cheeses, the company is hiring a new cheese specialist.

“Hong Kong’s palette seems to have changed,” says Nina Gilbert, operations manager of Classified. “People are more adventurous and seem to enjoy trying fine and rare cheeses, but because dairy products are not that common in traditional Asian cuisine, the Hong Kong market still has some exploring to do and this is exactly what Classified is trying to bring to Hong Kong. Our new cheese specialist coming on board will exactly do that through educational classes and workshops and introducing some fantastic new cheeses.”

no specific tariff on any cheese imports, a 3% GST has been imposed on all imports into Singapore since April 1, 1994.

Demand growing in AsiaWhereas Japan has been the most significant import market for cheese in Asia up to now, over the medium term South Korea and South-East Asia are expected to display relatively strong growth in demand for cheese, the Norman and Goddard report says.

According to the report, cheese consumption in South Korea is expected to grow strongly over the medium term in response to greater exposure to western foods, such as pizza and pastas, and the associated rise in fast food outlets. “Demand for imported premium soft cheeses, such as brie and camembert, is growing as consumers are offered greater choice,” it says.

Elsewhere in Asia, while per person consumption remains low there is expected to be a continued change in diets to include more dairy products, particularly cheese.

The findings of the Australian report match the experience of CONO Cheesemakers, a cheese producer in the Netherlands known for its Beemster Cheese, which it exports to Asia.

The 470 small family farms who contribute the cow’s milk for Beemster cheese belong to a century-old Dutch cooperative in the province of North Holland. Not only the rich soil in the area but also the fact that the cows are free ranging contribute to the best milk they deliver to the cooperative.

“Since 1901 we have been making Beemster cheese following our own secret recipe and artisan techniques,” says Gijs Dankers, export sales manager for CONO. “The secret is handed down from cheese master to cheese master for generations.”

ClassifiedinHongKong–becausedairyproductsarenotthatcommonintraditionalAsiancuisinetheHongKongmarketstillhassomeexploringtodosaysthegroup

Classifiedcafessellavarietyofpremiumartisancheeses,includingthosefromBritain’sNeal’sYardDairy

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64 AHCT April 2014

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AlongwithotherWesternluxuryfoods, Asian consumers aredevelopingatasteforhigh-endjams, preserves and honeys,writesJane Ram

The rising appreciation of artisanal bread is accompanied by new interest in what is spread on the bread. Generic jams and honeys are no longer enough to satisfy today’s ever more discerning foodies, for whom they play an

increasingly significant in role in helping to distinguish the great from the merely good hotels.

The higher the percentage of fruit and the lower the sugar content, the better the quality and flavour of the jam often is. Names differ: in the US the generic term preserves is more commonly used than in the UK where the word has archaic overtones. When the fruit seeds and skin are removed, the result is a fruit jelly, not to be confused with anything made using gelatine.

Marmalade usually refers only to a product made from citrus fruit, including the sliced peel which adds a distinctive tangy flavour as well as interesting texture and appearance.

Consumers learn fast that as with most things, with jam, they get what they pay for. In China jam has become increasingly popular over the past six years or so during which time consumption has increased several fold, says Xavier Yeo Hong Chee, Beijing-based director of sales and development for Beijing Andros Fruit Co.

The company imports high-end French-made brand Bonne Maman, the dominant brand in China’s five-star hotels, where the 30 gram glass jars are familiar to guests in five major hotel groups – Shangri-La, Marriott, IHG, Hilton and Accor. The company also manufactures Andros brand jam in China using Bonne Maman standards as the benchmark, as well as a cheaper brand named fruitForce.

At the low end of the market first-time mainland consumers

Spreading the word in aSia

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Pacific Valley Foods Australia Pty, Ltd.Level 6, 28 Clarke St.Crows Nest, NSW 2065Australia


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68 AHCT April 2014

go for attractive packaging, special features or low prices, says Yeo. “But the mass market trend is moving towards buying better

quality jam. The top five flavours are strawberry, blueberry, blackberry, apricot and cherry. Other flavours are also selling well including orange marmalade, peach, maple and honey spreads.”

Material difference“The key to a good preserve or jam is raw material,” says Yeo. “A good preserve or jam should have at least 50% real fruits and minimum 50% cane sugar. The quality drops when the percentage of fruits and/or sugar is reduced or when substitute ingredients are used – for example when real fruits are replaced with concentrated juice, sugar is replaced with glucose syrup and pectin is replaced by starch.

“Spread is made from mixtures of fruit juice, crushed fruits or non-fruit ingredients like maple and honey. Jelly is made mainly from fruit juice and pectin.”

High-end niche gourmet jam brands include the Austrian firm Darbo, the choice at MGM Macau and also at all Peninsula Group hotels. In addition, various flavours are specially prepared for the Peninsula Group in France, including blueberry, strawberry, triple berry, raspberry and orange marmalade. In The Peninsula boutique, the perennial best seller is strawberry, which guests associate with the afternoon tea served in the lobby, says Florian Trento, group executive chef.

“The general preference among guests worldwide is increasingly for more natural flavours, less sugar and more fruit, organic produce and locally-grown fruit wherever possible. Seasonal flavours are important. Some guests go for interesting flavour combinations, although many remain creatures of habit.”

The Peninsula Hong Kong produces small quantities of jam in-house exclusively for The Verandah’s breakfast buffet, says

Trento. These are inspired by seasonal produce with unique flavour combinations such as strawberry and mango, pineapple and ginger and jam with cocoa butter to entice guests’ taste buds.

“Guests are often curious about our special flavoured jam, and we see a growing wave of enthusiasm for natural foods. People appreciate jam with less sugar and more fruit.”

Savour the flavoursThe Langham Hong Kong prides itself on its tomato, pear, rose and cherry jams made in-house. However, strawberry jam remains the year-round favourite and guests get through 1kg per day. Orange marmalade is the second most popular choice.

Despite the popularity of strawberry jam, honey is the most widely consumed condiment in The Peninsula group, says Trento. “We are a fervent supporter of local businesses; hence, we buy 700 kilos of honey a year from Hong Kong apiary Po Sang Yuen for use in the kitchen. In addition we buy 3,968 jars of Australian honey in 14 gram jars plus 30,540 jars of Australian honey in 28 gram jars.”

Local honey is a major feature at the Hyatt Regency Shatin, Hong Kong, where honeycomb from a neighbouring apiary figures prominently on the breakfast buffet table. Pastry chef Kelvin Lai has dedicated the past six months to creating the perfect honey cake, just launched at the hotel’s patisserie.

“In addition to its health benefits, the honey provides an intense flavour and flowery fragrance that is truly refreshing,” he says. Honey is also used in the hotel’s signature Shatin apple pie, a well-established favourite since the hotel’s opening in 2009.

Gourmet jam brands are increasingly popular in Asia, according to Evelyn Tang, general manager – retail division of Classic Fine Foods, which recently started importing an award-winning French artisanal jam made by Francis Miot.

284gpotsfromStDalfour

ThePeninsulaHongKong’s

FlorianTrento–thebestsellingjamis

strawberry

Therehasbeenrisingdemandforjamswithperceivedhealthbenefits,saysHeroAsia.Forexample,inAsiablueberryjamhasbecomeaspopularasstrawberryjamasblueberriesaregoodforeyehealth

Mini28gjamsfromDarbo


drinking to the future

Big multinational beer companies are experiencing diminishing returns in their traditional markets and shifting focus increasingly to growth opportunities in the developing world, writes Robin Lynam

HopLeaf’simportsincludeJapan’sBairdandKagua,NewZealand’sTuataraandRoguefromOregon.

Consumption of beer is falling in Western Europe, but rising in Africa, South America, and Asia – in particular in China, which is already by far the biggest beer market in the world in volume terms, and for which dramatic

further growth is forecast.Vietnam also looms large in brewers’ strategies and they are

paying close attention to opportunities in the new market in Myanmar.

Internationally beer companies are consolidating into a smaller number of even bigger giants. In 2008 Belgium’s InBev acquired the massive US brewing concern Anheuser-Busch (AB) for US$52 billion, creating AB InBev, now the world’s largest brewer.

In 2009 that company sold the Oriental Brewery Co Ltd (OB) in South Korea to global investment firm KKR & Co. L.P. for US$1.8 billion, the objective being to reduce debt incurred in the course of the AB acquisition. Under the terms of the deal AB InBev had an

option, which it has now exercised, to buy OB back within five years.In January it paid US$5.8 billion – more than three times as

much – to KKR and Affinity Equity Partners, which had bought part of KKR’s stake, to reacquire the business.

AB InBev had not left the Korean market. OB was licensed to distribute several of its brands in South Korea, including Budweiser, Corona and Hoegaarden.

Since the 2008 sale those, and more significantly OB’s own Cass brand, have established the brewer as the dominant player in a market which was already a duopoly between OB and Hite-Jinro. Had AB InBev delayed, the price of getting OB back would probably have risen even further.

While OB was under KKR’s stewardship the South Korean beer market increased by an average of 2% per year – but premium brands grew by closer to 10%, mirroring a trend across the region of consumers trading up.

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70 AHCT April 2014


Responding to this increasing interest in premium brands the other beer behemoths have also been increasing their regional stakes. In 2012 Heineken, the world’s third largest brewer, acquired its joint venture partner Fraser Neave’s minority stake in Asia Pacific Breweries Ltd. for US$4.6 billion.

Asia-Pacific brews of one the region’s iconic brands, Tiger Beer. Heineken now has complete control over not only Tiger but 40 brands produced by 13 breweries distributed in 14 Asian countries.

Furthermore in May 2013 Heineken announced a local joint venture agreement through Asia Pacific Breweries with Myanmar’s Alliance Brewery Company Ltd to brew and sell Heineken beers in that country.

Asia Pacific Breweries has a controlling 57% stake in the new brewery, under construction near the capital, Yangon, and expected to be operational by the end of 2014. Total investment by the joint venture company is expected to be about US$60 million.

Also to be ready by the end of 2014 is a new Carlsberg brewery in the Bago region north of Yangon, built as a joint venture with Myanmar Golden Star. A new Carlsberg brewery in China’s Yunnan Province is expected to come on line in the course of 2015.

Carlsberg has also been increasing its stake in other Chinese joint ventures, and now has 60% of the Chongqing Brewery Company and 50% of the Lhasa Brewery. Last year it increased its shareholding in Lao Brewery in Laos by 10% to 61%.

Also in 2013 SABMiller’s joint venture company, China Resources Snow Breweries Ltd., entered an agreement with Kingway Brewery Holdings Ltd. to acquire its brewery business for US$864 million.

As the big brewers get bigger through mergers and acquisitions however, consumer taste in mature Asian markets such as Hong Kong and Singapore is turning increasingly towards the products of smaller brewers, sometimes called craft beers.

LiquidAssetsispartoftheElGrandebarandrestaurantmanagementgroupwhichownstheHopHouseandHongKongBrewHousepubs,andpromotesbeersincludingWell’s&Young’sproducts

No tax, more beerThe Singapore market may have been set back somewhat by the introduction in February of a 25% increase in duty payable on all alcohol, including beer. But since the Hong Kong government removed all excise on wine and beer in 2008, the Special Administrative Region has developed into one of the most dynamic beer markets in the world.

“There has always been good beer around in Hong Kong, it’s just now there is a lot more of it,” says Toby Cooper, owner of The Globe in Hong Kong’s SoHo dining area, at 11 years old one of Hong Kong’s longest established specialist beer bars.

“Over the last four or five years we’ve ended up with this amazing selection of international beers, from the States, from Europe, from Australia, from New Zealand, from South America and so on. Partly that is due to a lack of duty, but also to the lack of local beer – but that is changing.”

At this year’s Beertopia beer festival, held in March in Hong Kong (see box), four local breweries participated – New Empire, Nine Dragons, The Hong Kong Beer Co and Young Master Ales. All were established last year, except for The Hong Kong Beer Co, and that resumed brewing in 2013 after a hiatus.

Another Hong Kong microbrewery operation, The Typhoon Brewery, is taking a break, but is expected to relaunch, and other start-ups, according to Cooper, are “in the pipeline”. That won’t add up to as many as Japan’s 200 or so microbreweries, but it’s hot on the heels of Singapore’s dozen or so.

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Cooper and Jon Braun, co-founder and director of sales of craft beer importers Hop Leaf HK, are among the founder members of the Hong Kong Craft Beer Association which was established in September 2013, according to Cooper “to protect, promote and grow the industry within Hong Kong”, largely by organising events but also through the promotion of good business practices. Cooper says the association will not support grey market operators or parallel importers.

“It’s also to educate the consumer,” says Braun. “We aim to answer questions like ‘What makes this beer different from a Carlsberg I can pick up in a 7-Eleven? Why should I drink it?’ There are a lot of aspects of craft beer that are new to the Hong Kong market.”

New playersHong Kong’s beer importing business has not mushroomed in quite the same way as the wine importing business has since 2008, but there are now significantly more players in the market.

Hop Leaf is one relatively new example. Beers it imports include Japan’s Baird and Kagua, New Zealand’s Tuatara, and Rogue from Oregon.

Among the longer established players is Liquid Assets, which specialises in Belgian beers, but has also been assiduously promoting Fuller’s London Pride and Organic Honey Dew in Hong Kong, and handles distribution for the relaunched Hong Kong Beer Co.

“Now they have a range of five different beers and we help them with their marketing campaigns,” says Liquid Assets marketing project executive Julian Egli.

The new portfolio includes Hong Kong Beer lager, Gamblers

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A festival of alePoor weather at Beertopia 2014, the third incarnation of the Hong Kong beer festival, failed to dampen the spirits or diminish the thirst of another capacity crowd at the West Kowloon Waterfront site.

“We had 11,000 people over the three days, with Saturday being by far the most popular. Next year we’ll probably change the Thursday night to a Sunday afternoon,” says festival founder Jonathan So.

Forty beer vendors representing brews from all over the world participated, including four breweries from Hong Kong – up from one, Typhoon Brewery, the first year, and none last year because the business was on hiatus.

“It’s amazing how it has grown year on year in terms of space. It’s in a great location,” says Jon Braun, co-founder and director of sales of craft beer importers Hop Leaf HK.

Trade and private customers were keen to sample as wide a range of brews as possible.

“It was very good for us – we broke our sales record last year,” says Liquid Assets marketing project executive Julian Egli.

Beertopia–11,000peopleoverthreedays

Beerfest Asia 2014 in Singapore takes place at the Marina Promenade from Thursday June 12 to Sunday June 15.

Asia’s largest beer festival, China’s Qingdao International Beer Festival, is expected to take place from August 9 to 24 at Qingdao Century Square, near the location of the famous Tsingtao Brewery. Dates where subject to confirmation at press time.

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Gold golden ale, Dragon’s Back pale ale, Big Wave Bay India Pale Ale and Sevens stout.

Food pairings are suggested for each beer on the company’s website, with oysters recommended for the stout – a traditional pairing which has served Guinness well for many years.

Liquid Assets is part of the El Grande bar and restaurant management group which owns the Hop House and Hong Kong Brew House pubs, and promotes its brews partly through food and beer pairing events in its various outlets. Other Hong Kong venues encouraging customers to try craft beer with food as an alternative to wine include The Globe, The Roundhouse and Tipping Point.

“We have done food and beer pairing dinners which have been very well received. For women it works especially well if you can pair say a dessert dish with a chocolate style beer. They like the fruitier beers as well,” says Egli.

Both Egli and Dr Peter Riha of Solar Max – another well established importer of quality beers including Budejovicky Budvar, Old Speckled Hen, Abbot Ale, Belhaven, Greene King and Ruddles – says that bar customers are becoming much more discerning about the beers they order.

“There is definitely an increase in interest in craft beers, probably more among consumers than the trade,” says Riha. “There a growing culture of connoisseurship among beer drinkers.”

Egli adds that “there is a trend emerging that people have product knowledge. They like to know what goes into their brew”.

Jon Braun says that while specialist bars such as The Globe continue to offer the greatest choice of craft beers, hotels and restaurants, which have previously stocked only big international brands, are now looking to offer customers a broader choice and are buying the brews he offers. A greater range of craft beers can now also be found on the supermarket shelves.

“I don’t know if craft beer has become a movement in Hong Kong,” says Braun, “but it is definitely here to stay.”

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Security, whether it’s personal, property or online, is a bigger issue than ever. Especially when on the road, travellers can feel particularly vulnerable.

Jennifer Ferris, vice president sales Asia-Pacific and Middle East for Safemark Systems, completely understands this. With more than one million safes installed around the world, Safemark has contracts, global and regional approvals and/or preferred supplier agreements in place with global hospitality groups, including Hilton, Marriott, Fairmont, IHG, Starwood and Carlson.

The company covers the Asia-Pacific markets from its office in Hong Kong, with distributors in places from Guam to India.

She says the company’s best-selling in-room safes, which are specifically designed for the Asia-Pacific region, are those able to accommodate a 15-inch laptop.

“We have two front-opening safes; one with top-of-the-line technology and aesthetics, the other packaged to be a more competitive offering, as well as a top-opening drawer safe. These three safes are the ‘right size’ for the local region.”

VingCard Elsafe considers in-room safes an amenity that provides privacy for hotel guests with ease of use at one end and very sophisticated protection against illegal entry and manipulation on the other. It offers sales and service in more than 166 countries, with a local sales and service support structure throughout Asia-Pacific.

“Unfortunately, we see too many hotel safes that do not meet the minimal safety/security required by the hospitality industry,” believes Ravid Brosh, global product manager of VingCard Elsafe.

Ivan Aramayo, director of marketing and communication of VingCard Elsafe, agrees on the size issue. “Our most popular products are the standard ones sized for large laptops which can be fitted in standard cupboards inside the room. However, it

Guest room safes have to offer 100% peace of mind to users, yet be simple to operate. They also have to be able to accommodate a wide range of valuables. For the hotel, safes need to be easy to open and reprogrammable By Michelle Cheng

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Hoteliers are looking for a competitive package: a safe that is easy for the guest to use, easy for management to control with real security features in place to protect guests, staff and owners, and easy and cost-effective to maintainJennifer Ferris, Safemark Systems

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Making the safe choiceSafemarkSystemsofferpoints tobear inmindwhenevaluatingin-roomsafes

BrandapprovedProblem: Many safe providers send conflicting information by using images of branded properties in their marketing materials, when, in fact, they are not approved and/or do not meet the specification guidelines.Solution: save yourself time and money by tapping into research performed by major hotel brands and select a safe partner that is approved and utilised throughout their portfolio.

Audittrail Problem: Valuable time is often wasted trying to solve a theft, due to ambiguous information. Many safes on the market only reflect a user number (i.e. user #1). worse yet, they only track safe openings and not closings, which is a critical piece of information in the event of guests missing valuables.Solution: Remove the worry of losing vital safe codes and the costly expense of drilling locked safes by embracing a safe solution with multiple back-up options (i.e. hotel server, secondary Pc, and/or cd). An override that has lost its programming due to dead batteries is quickly and easily reprogrammed.

Keyoverride Problem: skeleton keys can easily be copied at the local hardware store, leaving guest room safes an easy target.Solution: select a safe that incorporates high-integrity keys. unlike a skeleton key, the patented Medeco key utilised by safemark cannot be unknowingly copied as blanks are not distributed outside the Medeco factory. The lock is virtually pick proof and additional keys are only available from Medeco with proper signature authority.

is very important to be able to offer hotels the widest range of configurations, options and special dimensions.

“Therefore, being able to provide models that can fit inside drawers and other locations is very important.”

Thanks to the latest technology, in-room safes are able to offer security, practicality and suave looks. Safemark has just released a design-led safe – the LTX-3, which features a curved elliptical face and offers customised finishing options.

“We have released the LTX-3 with four designs as standard which gives designers the option to get away from basic black,” says Ferris.

“The safe still combines all the technology and security features Safemark’s customers have come to expect. The LTX-3 has evolved into a sophisticated safe that is sure to complement the interior design of each guest room.”

Maximum convenienceVingCard Elsafe’s Zenith safe is a solution for hoteliers who want to maximise convenience for their guests and encourage them to use the in-room safe. It offers exclusive features, such as an anti-tamper VingCardElsafeZenith

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security switch and RF-online upgradeability, making it one of the most advanced safes in its segment.

At one time guests were frequently stymied trying to figure out how to operate their in-room safe. Fortunately, those days are over.

“User-friendliness both for the guest and the hotel operations staff and competitive prices are the key elements when hotels decide on in-room safes purchases,” Aramayo insists.

When asked what hotels’ decision-making priorities are when purchasing, Ferris says that this “is a hard one to answer! There is a percentage of the market who thinks a safe is [only] a safe and therefore price is what it’s all about. However, the majority are experienced hoteliers working with international management companies and looking for a competitive package: a safe that is easy for the guest to use, easy for management to control with real security features in place to protect guests, staff and owners, and easy and cost-effective to maintain.”

Many international brands have regional and global contracts in place with reputable companies such as Safemark. The company’s safes include a five-year manufacturer’s warranty, and an exclusive US$10,000 limited warranty against forced entry is included, giving hoteliers and their guests the ultimate peace of mind.

Should there be any issues, Safemark will work through them with clients.

“Because of this, I’m seeing a much stronger push to have owners comply with brand standards,” adds Ferris.

“At this time we are definitely the busiest we have ever been here in Asia! The designers I talk to here in Asia-Pacific are all busy, which is good for us, as that is an indication of projects coming through the pipeline.”

Contradictory trends?VingCard Elsafe sees two distinct trends for in-room safes.

“They contradict each other in a way,” Brosh explains. “The first one is pressure on pricing. Hotels are looking to reduce their cost by buying cheap products. The other one is the continuing wish to enhance the guest experience by providing more hi-tech amenities and gimmicks.

“We, as a market leader, are therefore able to offer a wide range of safes that address both trends by keeping our focus on developing new advanced features and expanding product range to meet all different needs of this unique industry.”

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If there is one thing every outdoor space should aim to achieve, it’s that it should sit in harmony with its surroundings, both from the perspective of the build and the natural environment. So says Ian Connolly, senior vice president of development

and facilities at Kerzner International, who is managing the multi-million-dollar transformation of Hayman, Great Barrier Reef resort into One&Only, Hayman Island.

Outdoor zones should also incorporate what he calls a sense of place. In the new One&Only, for example, they aim to augment the magnificent shades in the water that surrounds the resort.

“We are able to complement the incredible turquoise and blue of the water, which really changes throughout the day and night,” he says. “The experience will also evolve throughout the day, with everything from lighting and music to food and beverage.”

But designing an outdoor space also has practical considerations. The key elements that need to be considered start with the local climatic conditions, orientation to the sun and prevailing winds. These then need to be addressed with a balance of hard and soft landscaping and careful furniture placement, according to Connolly.

After choosing the right design aesthetic, making sure the

furniture is comfortable is key. “We want our guests to be able to indulge in a long lunch and

stay though an incredible sunset. You are not going to enjoy that if you are uncomfortable,” says Connolly. “There are also other elements to consider – who is the target audience for the venue? Is it families with young children? Is it mainly couples?

These are important factors when looking at the details of furniture. Then of course, it is important that the furniture can be maintained at the highest level. All of our resorts currently are seaside, which means storage, durability, and ease of movement.”

Today’s high-end resorts – and their guests – expect outdoor furniture to be as attractive as indoor furniture, but for open-air zones, aesthetic design always needs to be complemented by an ability to withstand the trials of being at the mercy of conditions that range from strong sunlight to heavy rains, morning frost and coastal salt sprays.

Rot and rust“It’s a balance between high design and durability,” says Connolly. “The selection of materials is very important: fabric selection for

Properties are looking for practical, robust outdoor furniture that works with its surroundings and target audience and also has the wow factor, reports Victoria Burrows

all terrain comfort

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UV and moisture resistance, and base materials of the structure for resistance to rot and rust.”

A growing range of outdoor furniture that blends functionality of fabrics with the highest levels of design is offering designers more choice. The Rayn by Philippe Starck collection from outdoor furniture specialists Dedon, for instance, combines the comfort and sophistication of indoor furnishing with a new textile weave and cushion covers that are made of the richest outdoor fabric ever created, according to the company.

Dedon will also be introducing a new fabrics collection this year that aims to break the boundary between indoor and outdoor space by making weather-resistant upholstery that is almost indistinguishable from indoor furniture – the waterproof covers aim to feel just like soft-touch fibre.

In terms of sun protection, large, high-quality umbrellas, such as by the Buru brand, and sail shades are selling well, according to Hong Kong-based outdoor speciality fabrics and accessories

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distributor, BVZ Asia, which also supplies the Suniture range of outdoor furniture.

While practical requirements underlie selection of furnishings to suit each particular space, designers increasingly want to create something different to stand out from the competition.

“With so many more outdoor dining spaces opening up, and increasing competition between hotels and resorts for the tourist dollar, operators are looking for the wow factor to create something that guest will remember as special,” says Craig Pallister of Hong Kong-based outdoor furnishings supplier, Everything Under the Sun. “The trend is to use colourful furniture to brighten up spaces and tie in with the corporate theme.”

Suniture’s Havana Series of modular outdoor sofas offer 100% solution-dyed fabrics that are fade-free, stain-resistant and easy to clean, in hundreds of colours. The sofas, made from aluminum frames and Urecel QuickDry foam with acrylic covers, come in patterns that range from stripes to decorative prints and tweed to textured.

Mix it upUpholstery isn’t the only part of outdoor furniture that is getting an artistic overhaul; creative combining in terms of materials, such as pairing different fabrics, or teak with metal, is also becoming a noteworthy trend. Different design styles are also being mixed and matched.

“Outdoor plots, such as patios or pool areas, are no longer equipped with a single furniture collection or held in a uniform design or colour scheme,” says Florence Jonkers of Dedon. “It’s rather an interplay of different designs, styles, materials and colours

that all together create an overall, unique arrangement.”Creating areas that are easily transformed to suit a variety of

different needs is increasingly important for Asian resorts and terrace bars, especially in urban environments. A bar area, for example, would need a different set up during a night event from its outdoor breakfast serving. Selecting furniture that can maximise usage of space throughout the day and night is therefore crucial.

Furniture that can accommodate possible variations for outdoor spaces is growing in popularity, including comfortable daybeds or complete groups of low-seating arrangements.

“Soft sofas and low dining areas have shown higher revenues, not only for dining but also for comfort lounging,” says Karla Rey of Suniture.

Overcoming space restrictionsMaximising hotel areas is critical, especially in urban Asia, where resorts, hotels and bars are often restricted on space.

“Our customers are always looking for practical furniture for outdoor terraces and dining areas because space is scarce – folding tables and chairs, stacking chairs, light-weight products that are easy for operations staff to move around,” says Pallister. “This is probably the most important feature buyers are looking for in products.”

The Vondom Wing Bar Collection, designed by A-cero Architects and made in Spain, is ideal for cramped quarters. The Wing high stool, for example, is slender enough for small spaces, as well as being stylish and comfortable. The stool is made of polyethylene resin, a hard-wearing and weatherproof, 100% recyclable material. The nonslip adjustable feet provide extra support and stability, creating peace of mind during wet conditions.

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The equipment used today to produce baked goods is virtually unrecognisable from that used in

the recent past.Digital functionality and programmable

controls are now the norm, with hundreds of recipe presets offering users more control and ease of use.

As well as turning out consistent product, these developments mean there’s less waste, a lower operating cost and reduced energy consumption. Also, the easy operating mechanisms mean less highly trained staff may use the equipment, saving further costs.

“Today’s clients want it all,” says Catherine Yu, general manager at Kolb Hong Kong, the bakery and kitchen installation design, manufacture and supply company.

“The equipment we supply is technically advanced, runs fully automatically and requires less labour to work the production line.

“For example, the Ultrasonic Cutting that we supply to our customers in Hong

Kong and Indonesia allows us to monitor the machine by means of a fixed IP login to check the operation and daily cleaning, which is very important.”

Yu says research and development at Kolb is focusing on environmental issues.

“Our priority is low carbon emissions while still helping customers to maintain high output. Our e+ series of ovens, in particular the rotary unit, helps to lower power consumption by 25%.”

German company MIWE adds the suffix e+ to systems “that excel in energy efficiency and improve the quality of the baked goods,” explains Charlotte Steinheuer, marketing communications director.

“The MIWE roll-in e+ rack oven came at just the right time for bakers. It’s more energy economical than any before it.”

Additionally, there’s an optional heat storage wall, which gives the oven better heat storage, thanks to increased mass.

Recent additions include the eco:wing, a specially positioned cover flap in the flue gas duct that improves heat transfer and

Bakery equipment is becoming increasingly sophisticated. Zara Horner explores the latest trends

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increases the energy efficiency of the entire system by another 15% as compared to its predecessor.

To boost energy efficiency even further, the oven also features an improved steam device.

“It produces softer and more saturated steam, thereby improving the quality of the baked products even more. The oven is also equipped with the MIWE aircontrol air regulation system which offers more sophisticated control options and an excellent crust even in unfavourable ambient conditions,” Steinheuer says.

Space savingKolb’s Yu agrees there is a trend to maximise space in professional kitchens, with the people running them looking for more compact, space-saving equipment.

“Chefs look for baking equipment that is multi purpose. For example, ovens with baking, steaming, stewing and frying functionalities.

“Latest models also have enhanced cleaning functions, which help to save time

Convotherm4fromManitowocoffersatraditionalbakingfunctioninfivestages.TheovenhasjustbeenlaunchedinEuropeandAsia-Pacific

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and are user friendly.”For Dirk Friedlein, director product

marketing Asia Pacific with US company Manitowoc: “Clients in the foodservice business are no different to you or me. The main difference is that customers run a business and profitability is without argument the highest priority.

“We all want our technical appliances not only to perform all possible tasks at the lowest cost, weight and size, but also expect good design, intuitive handling, stable and flexible software.”

Friedlein agrees space saving is an issue in regional professional kitchens today.

“Stackable ovens reduce the required real estate dramatically,” he says.

Two decades ago Manitowoc introduced an oven whose door moved to the side so it did not block aisle space or another piece of equipment. This continues to be a popular design choice.

“It makes the workspace safer by eliminating the risk of burns or hitting someone.”

The company also has a range of mini ovens to address this issue. “Each mini has the same technology as the bigger brother and

performs almost the same. The possibilities are endless as we offer minis in 2/3 gastronorm (GN) as well as 1/1 GN size, with six or 10 tray capacity or as a two-in-one version two cooking cavities with one control.”

Minis come in mobile varieties as well.Recent technical developments have

taken kitchen equipment to the next level, Friedlein says, with some ranges allowing chefs almost unlimited creative possibilities.

Like his industry colleague, Friedlein says sustainability and the environmental footprint are high on the Manitowoc agenda.

“Our appliances are made using hydroelectric power and heat produced from biomass at our factory in Germany.”

One of the company’s latest offerings is the Convotherm 4 oven. This features ConvoClean+ and ConvoClean – developed for maximum flexibility with minimum cleaning fluid consumption; a reduction of 38% compared to the Plus 3.

The unit also combines a striking design, so it can be used for front of house cooking, Friedlein says, as well as intuitive features and functionality.

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“With new operating functions and single-measure dispensing suitable for all usage profiles, it’s fully automatic, so avoids any contact with chemicals.”

Rules and regulations to protect the health of kitchen staff are getting stricter, Friedlein points out. “We support this and will continue to make our kitchen equipment safer and even more sustainable.”

When it comes to cleaning, the MIWE cleaning control version 3.0 is “absolutely perfect for the user who wants a fully automatic cleaning system, but also wants to make use of a full set of energy-consumption, ecological and time saving advantages as well,” MIWE’s Steinheuer says.

Cleaning times have been reduced and the machine requires considerably less water, which means less energy.

“Additionally, it uses a food safe, absolutely risk-free cleaning agent. It has an automatic fill level display, and an auto-start function for cleaning outside of hours, no staff required.

“The cleaning tank is designed for several cleaning cycles,” Steinheuer says. “Any residual heat from the cleaning process is harnessed for the first baking operation.”

On the menuEase of use and maintenance are top of Alain Guillet’s criteria.

The chief pastry chef at Hong Kong’s Island Shangri-La says, “Accurate temperature control is also vital. The heat at the top and bottom of an oven is different and we must be able to understand and control this to ensure consistent quality.”

Reduction is also an issue.“Costs and waste,” Guillet elaborates.

“Management is keener than ever to get these down and the equipment we use in the kitchen can help.”

One innovation Guillet mentions is overnight cooking mechanisms now available on some units. “This helps preserve power. We switch on and go. But these units are expensive to buy.”

While he chooses different brands for different pieces of equipment, on the whole he opts for MIWE units “because they are reliable”.

For example, the new MIWE aero e+ has an optimised steam device, new electrical components and improved insulation. An automated quantity system, known as gradient baking, delivers even with partial loading. The power-down mode and triple-glazed door reduce energy loss.

Meanwhile, the MIWE condo oven now has a proofing cabinet and has been redesigned with hygiene as priority. A rounded stainless steel inner shell has no “superfluous grooves and edges,” according to Steinheuer, with a new door mechanism which is released by two knurled screws, no tools required, so that the inside of the glass pane points outwards and can be easily cleaned.

Chef Guillet says he always has in mind that “When it comes to baked goods, freshness is key.”

“I can bake 1,000 Danish pastries and croissants at any one time. For a banquet I may need to produce 200 bread rolls.”

Guillet says while he loves to bake his signature gateau, “bread is really interesting”.

The ever-increasing demand for artisan baked goods as well as higher nutritional content creations, is easily met using Kolb’s stone bake deck oven, Yu says.

“Our clients confirm the bread baked in these units is always of a good quality, and a lovely bread aroma is emitted as well.”

Yu expects this bread trend to grow. “Consumers are willing to pay more for good quality,” she says, and notes macaroons are the “hot ticket item, especially in Hong Kong at the moment, so demand for dropping machines is high.”

“We see the same trend,” confirms Friedlein. “We have invested heavily in research and customer surveys to better understand this segment.”

The result is the BakePro.“Select the right amount of added

moisture for your food items in convection mode and the Convotherm 4 will add the required rest time period automatically. This is a traditional baking function in

five stages. Steaming and resting produce baking results as good as the traditional baking oven without the need to defrost frozen baked goods before baking. All this is programmable, including multi-stage baking profiles.”

The Advanced Closed System+ (ACS+) of the ovens reduce cook time, ensure traditional baking results and lengthen the shelf life of baked products.

“What our customers really like is flexibility,” Friedlein says. “They can bake croissants and rolls in the morning and savoury products in the afternoon – all in the same equipment.”

The use of frozen dough, already well established in Europe, is gaining momentum in the region and manufacturers have had to keep abreast of this trend as well.

“It creates operational challenges,” Friedlein concedes. “Frozen dough has to thaw before it can go into the oven. This allows the product to pick up additional moisture. In a Convotherm 4 activating BakePro product can go from the freezer directly into the combi – the ACS+ eliminates the thawing process.”

The creativity in Asia is endless and the willingness to explore new ways of operating impressive, Friedlein says.

“We expect to see new concepts with a larger menu mix and more need for flexible solutions in any direction. Many markets in Asia will continue to mature and see increased pressure to reduce operating costs.

“The phenomenal variety of cuisine, combined with space restraints will call for flexible, smart and compact equipment. As productivity, ease of use and safety must go hand-in-hand, technologies will more and more replace traditional cooking methods.”

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AHCT April 201486

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As a small boy growing up in his native South Korea, professor Kaye Chon set himself a lifetime goal of visiting 100 countries.

Clearly already a deep thinker and reasoner, the young Chon realised he must have a profession that would enable him to travel, and that the two most achievable options were as either a hotelier or a diplomat.

“When I grew up in Korea I was intrigued by the outside world,” says the respected dean and chair professor at the School of Hotel and Tourism Management at The Hong Kong Polytechnic University.

“I was interested in learning languages and knew I wanted to travel. Of the two options that would allow this, a hotelier seemed the more glamorous and interesting,” he laughs.

Not old enough to yet realise his dream, however, the next best thing was to try to learn about the world while still at home.

“I had pen pals in 86 countries! I guess I was extraordinary boy in this respect.”

Pre email, however, he was probably extraordinarily unpopular with the postman, who had to deliver mail from around the world on a regular basis. Bolivia, Kenya, France, Britain – the influx of cosmopolitan correspondence motivated and inspired the young Chon to eventually travel to the US to study, gaining qualifications from the University of Maryland, Georgia State University, University of Nevada, Las Vegas and Virginia Tech.

Previously professor and director of research and director of the Tourism Industry Institute at the University of Houston’s Conrad N. Hilton College in the US, Chon is recognised internationally for his research, scholarship and academic leadership in the areas of hospitality management, hospitality and tourism marketing and convention tourism.

He has lectured and given presentations in more than 90 countries, published over 200 papers in international journals and professional publications and authored or edited eight books. One of his textbooks, Welcome to Hospitality: an Introduction has been adopted as a textbook in more than 100 hospitality and tourism schools worldwide.

Recognised for an outstanding teaching career that spans close to 30 years, Chon has received numerous awards from prominent academic institutions, as well as the United Nations World Tourism Organisation prestigious UNWTO Ulysses Prize 2011 and ‘most outstanding alumni in 30 years’ in 2003 from his alma mater Georgia State University.

Disarmingly, he puts part of this success down to a seagull – namely Jonathan Livingston Seagull, one of the best-selling books of all time, about a bird learning about life and flight, and a homily

master and servantProfessor Kaye Chon, dean and chair professor at the School of Hotel and Tourism Management, The Hong Kong Polytechnic University, tells Daniel Creffield how a passion for inspiring tomorrow’s leaders – and a seagull – have contributed to his success

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about self-perfection, first published in 1970.“It inspired me,” he smiles. “Who was I? A small boy growing

up in Korea! The book gave me a vision – a concept of how to see yourself. If I think like an eagle I can fly – I can achieve anything!”

Another key to his success, he reveals, is to do everything with passion.

“Young people are influenced by three groups of people – their parents, their teachers and religious leaders (if they have a faith). I find teaching – influencing young people’s lives – such a rewarding and noble profession. Teachers have such an important role, and I take this job very seriously. Each of us are products of someone who taught us.

“I always say to colleagues that the teachers who influenced me was not those who just shared mathematical formulas, but those who between classes also shared their advice, their feelings, their personalities.”

Perhaps it is partly this ethos that has seen Chon credited with making the School of Hotel and Tourism Management one of the world’s leading institutions in its field. In 2009 it was ranked no. two in the global ranking of hospitality and tourism schools based on research and scholarship, according to a study published in the Journal of Hospitality and Tourism Research.

“I thought – why not Hong Kong? I knew the 21st century would be the century of Asia – especially in the hospitality and tourism industry. Previously our kind of schools existed mostly only in Europe and the US. I wanted to make ours a leading school of its kind in the world, but based in Asia. This vision has largely been achieved.”

Hotel ICON, the teaching and research hotel built for the School of Hotel and Tourism Management by The Hong Kong Polytechnic University, was also Chon’s brainchild.

“Why the icon name? It’s a symbol, a tower – a monument to the Asian era. It’s a grand vision for our business.

“The centre of gravity of the world’s hospitality industry is in Asia. The modern hotel industry was born in Switzerland, before the USA’s pioneering advances in service and F&B made it the dominant force throughout the 20th century. But over the last 10 years trends and new ideas have been emerging first in Asia, influencing the rest of the world. Not just hospitality but all industries.”

Certainly in terms of service there is no doubt that Asia is the world leader.

“Service has a lot to do with Asian culture. We take service personally. If a guest is unhappy staff feel uncomfortable – in other cultures they may feel it’s the guest’s problem. The service spirit comes quite naturally here – the desire to treat people well.

“Look at some of our hospitality groups – Shangri-La, Mandarin Oriental Hotel Group, The Peninsula Hotels – these are some of the finest hotels worldwide. You used to have to travel to the West to find best practice – now Asia leads the way. Both in terms of facilities and service – the hardware and the software, if you like.”

In terms of service, Chon practices what he preaches.“I consider myself a servant – to serve the lecturers and staff

so they can do the best possible job. I am here to prepare for the future generation – who will be leaders, greater and better than us. But I have to be a leader too – a visionary. I need to offer clear strategies, to mobilise resources. Combining these, I describe myself as a servant leader!

Ultimately success depends on the success of students, he insists. And in order to achieve this, students and the staff at his school enjoy an unusually close and supportive relationship.

“This is the underlying culture. And this culture is evident

from the first day of the first semester, when staff all go outside to greet the new incoming students. It’s an example of how students are made to feel welcome as guests and ‘customers’. Our students often say on Facebook how the professors here are different from others they have known!”

This has not always been straightforward though, he stresses, and he has had to introduce strategies – some of which were initially questioned by teaching staff – in order to get them on side.

These have included extended team-building exercises, often taking place over several days at a retreat in China. Up to 80 people attend the sessions, not only thrashing out concerns and issues, future strategies, strengths and weaknesses, etc, but also taking part in fun performances, where people are randomly selected and thrown together.

“Typical academics are usually so busy with teaching and research that they can become fragmented and individualistic. Staff members can also be very diverse. For example we have 20 nationalities here – that means 20 different ways of thinking! I always joke that managing people is always challenging – managing professors even more challenging!

“I have found that if you can mobilise their wisdom and experience you gain power. Largely the success of our school is from maximising the potential of these staff members. That is our culture – working towards individual as well as the school’s goals.”

And as to his original dream, of visiting 100 countries – has that been achieved?

“I think I’m up to 97,” laughs Chon, who is married, with a son in the US and now has a grandson, and a daughter studying towards her PhD. “But I hope to get there eventually!”

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The Mira Hong Kong Whisk restaurant’s chef de cuisine Bjoern Alexander Panek brings art to another level by using the plate as his canvas, writes Rebecca Lo

a culinary canvas

PhotographycourtesyTheMiraHongKong

One look at Bjoern Alexander Panek’s creations and most would agree that he’s an artist. His compositions, clever handling of colour and texture and juxtaposition of positive with negative space would make any of the

old masters proud. Yet he has another dimension to consider: his work must also be delicious. That is because Panek is chef de cuisine of Whisk, The Mira Hong Kong’s signature restaurant specialising in contemporary European fare.

Panek has always been interested in art. “I originally wanted to study art and history,” he admits. “But my family was adamantly against it. I come from a traditional German family and my father didn’t believe that I could make a living as an artist.”

Panek defied his Dusseldorf manufacturing family to pursue a career as a chef. After apprenticing to two three-Michelin starred chefs, Joachim Wessler at Schlosshotel Bensberg and Thomas Keller at French Laundry, he worked at Burj al Arab in Dubai – “the craziest city in the world for how money is spent” – before landing in Hong Kong.

“It was always my dream to work in Hong Kong,” Panek confesses. “I love travelling in Asia. But I didn’t realise how difficult it was to get a job here!” He joined The French Window in Central for eight months before moving across the pond to The Mira. Originally a more traditional French restaurant, Panek has since made it his own with new concepts, flavours and ingredients.

“When I go into a French restaurant, I find it very boring,” he states. “There is always foie gras served the same way. I push

Whisktrufflewinedinner2014-pigeonhibiscus,peachandfoiegras


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TheMiraHongKongWhiskrestaurant’schefdecuisineBjoernAlexanderPanek–‘It’simportanttogobacktobasicsandrememberwhereIcomefrom’

people into trying something different. And Hong Kong people are open to it!”

Tireless energyPanek brings an energy to his kitchen that is infectious. The German is never still, constantly zipping around at lightning speed, stirring here and tasting there. When he creates new dishes, it’s like a painter envisioning what his final masterpiece will be. “I always begin with a sketch upon which I build as the composition evolves in my imagination.”

To recharge after 11 months in the kitchen, Panek heads for holiday destinations such as Thailand. Instead of lying on a beach though, his month long trip in January was spent walking from Phuket to Bangkok. To avoid sunburn, he walked in the evenings. Wherever he ended up that night was where he would wash dishes in exchange for a bed and a meal.

“I always try to do something different when on holiday,” he explains. “It’s important to go back to basics and remember where I come from. I get inspiration from that.”

Panek has also lectured at Hong Kong Polytechnic University’s School of Hotel and Tourism Management, inspiring students with his work.

He admits to a pet peeve he sees among Hong Kong people: “Hong Kong people eat too fast,” he laments. “I’ve seen eight-course dinners finished in 45 minutes. Hong Kong is already too fast! I wish people would relax more when they are enjoying my food.”

Panek does not restrict his canvas to the plate: he has four intricate tattoos scattered across his body. “A few more are coming soon,” he winks, breaking into a big grin.

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Hobart debuts flight-type dishwashersAttractive on the outside and innovative on the inside: the new generation 2014 of Hobart flight-type dishwashers. The new Premax FTPi and Profi FTNi are eye-catching with their clear-cut design and aesthetic styling.

Under the attractive stainless steel facade of the generation 2014 the warewashing technology manufacturer from Offenburg presents two world debuts: the Auto-Clean Self-Cleaning System and twinLINE technology. Further technical innovations increase efficiency and simplify the operation of the machines.

The new Hobart flight-type dishwashers Premax FTPi and Profi FTNi celebrate their premiere at the FHA

Friedrich Dick is enhancing its 1905 Success series with three more cooking tools: a slicer with a serrated edge, a utility knife with a granton edge and a carving knife with an unusual design.

The 1905 Series combines traditional design with modern technology. The design with a solid bolster rather than the

international trade fair in Singapore in April.

The Auto-Clean Self-Cleaning System makes cleaning machines easier than ever. With the push of a button the programme automatically cleans the entire interior.

The second world debut is the unique twinLINE technology. It significantly increases the machine’s capacity and optimises organisation processes. Cumbersome trays move on a separate conveyor at the same time as the usual wash ware and they are automatically stacked in the outfeed area of the machine.

In terms of efficiency and ecology the new Hobart flight-type dishwashers set

standards for commercial warewashing. Generation 2014 uses up to 15% less fresh water compared to previous models. In this way Hobart is taking yet another step towards its vision of “Wash without Water”.

The innovative Protronic XL Control features a simple, easy-to-understand design. The original customer machine is displayed on the large colour touchscreen. All important information and functions are immediately visible, and the self-explanatory user interface makes intuitive, quick and safe operation possible.

Formoreinformation:www.hobart-export.com

usual riveted handle was rejuvenated by Friedrich Dick in 2006.

Modern materials and manufacturing processes are integrated in the 1905 cooking knife series. The symmetrical steel rings are inseparably connected to the moulded plastic handle using a unique technology. The blade is well

sharpened and the knife is perfectly balanced, with precision tapering at the tip. The blade is made of the special, tried and tested German XCrMoVMn stainless steel preferred by reputable chefs.

Formoreinformation:www.dick.de

Three additional knives enhance Dick 1905 Success series

Atlantic Chef – knives from TaiwanAtlantic Chef has been producing professional kitchen knives since 1977.

At the Taiwan-based company, chefs can do one-stop shopping for all their cutting needs as it has very complete product lines, including Western style, Chinese style and Japanese style knives,

pastry knives, garnishing tools, kitchen utensils and more.

Atlantic Chef knives are of premium quality and reasonably priced.

Formoreinformation:www.atlanticchef.com

Hilton to launch skincare range Kiwi roots are blossoming on the South Island of New Zealand at eforea, the popular sanctuary within Hilton Queenstown Resort & Spa. Drawing on its home-grown botanical collection, the spa has launched the Evolu skincare range as one of its core treatment solutions.

The range includes:• Body mud – using New Zealand avocado pear oil for

its softening and smoothing properties, combined with New Zealand kanuka tree oil, known to be healing and antimicrobial;

• Hand and foot cream with menthol – made with hydrating harekeke (flax seed oil), carrot seed oil for its nourishing properties and kiwifruit seed oil with vitamin C and amino acids;

• A rehydration mask – a blend of healing kawakawa and manuka oil, borage oil with provitamin A and gamma linoleic acid and protein-rich hazelnut oil.

Moreinformation:www.hilton.com/eforea

Italesse new collectionIf functionality, practicality, reliability and durability assert the quality of a brand, the Italesse product launch of 2014 sums up these qualities perfectly.

Italesse products carry an original aesthetic and are creative with a touch of colour making their products high-performance and multi-functional.

Italesse’s 2014 novelties are no exception: these are the new Bora line of stem glasses; the Lollipop Stopper; as well as a new colour launched in the best-selling Beach line, now available in highly contemporary white.

Formoreinformation:www.italesse.com



AHCT April 201494

Hotel channel management and connectivity solution provider eRevMax has announced its partnership with World Independent Hotel Promotion (WIHP) to offer meta-search management capabilities. Through this partnership, hotel customers of eRevMax’s RateTiger and Connect solutions can push real- time rates and availabilities to Google Hotel Finder, TripAdvisor, Trivago, Kayak and WeGo to drive more booking traffic directly to their own booking engines.

eRevMax now provides XML interface connectivity to all channel classes (OTAs,

Liquid soap from Compagnie de Provence

Intense blue skies, the Mistral wind, turquoise blue waters from the Alps, green landscapes, world-famous craftsmanship – all these make Marseilles a legendary region.

Marseilles soap is a traditional soap made from vegetable oils that has been produced in the region for over 500 years. It is recommended by dermatologists throughout the world for dry skin and other ailments as

its incredible purity and moisturising properties make it ideal for sensitive skins.

Now Compagnie de Provence, which sees it as its mission to protect the cultural heritage of the region, has become the first with the vision to reinterpret the traditional bar of Marseilles soap and launch a liquid version which is made from vegetable oils just like its solid ancestor and crafted in a cauldron following authentic tradition.

The soap comes in a glass dispenser adorned with a sleek design and is selling in many well known, high-end department stores, such as Les Galeries Lafayette in France and the Conran Shop in the UK.

Compagnie de Provence is now available at colourliving.

Formoreinformation:www.colourliving.com

wholesalers, tour operators, social media, metasearch sites) from a single platform and allows hoteliers to bid for higher positions in the meta-search channels and to increase the visibility of the rates available on the hotels’ website. WIHP will also provide hotels with a managed service to execute the bid management process from a digital marketing perspective, based upon a monthly or daily advertising budget.

Formoreinformation:www.erevmax.com

Metasearch channels added by eRevMax

Kam Tin – meubles bijouxHong Kong’s Kam Tin jewelled furniture originated in the 1940s. With the help of the best local artisans, Yin Zing Luk, a Chinese businessman originally from Kaifeng who had moved to Kam Tin in Hong Kong, started creating his own distinctive furniture decorated with turquoise, amber, pyrites and rock crystal.

In 2008, the art dealer Philippe Rapin, while on a trip to Hong Kong, decided to purchase the Kam Tin brand so as to relaunch its production and restore the vintage furniture. Faithful to its tradition, Kam Tin produces few but rare pieces, all the while respecting the same criteria of quality: the craft of the best goldsmiths and a careful selection of the most exceptional gemstones.

Moreinformation:www.kamtin-furniture.com

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AHCT April 201496

Traditional inspirationThe new Camelia Folding Screen and Mirror from Emotional Brands was inspired by the famous tiles adorning many traditional Portuguese façades, specifically the 17th century flowery mosaics named ‘camélias’, still seen today embellishing many walls in Lisbon.

Combining classic floral motifs

with mirrored surfaces, Camelia is an imposing, functional and stylish room divider that cleverly creates the illusion of more space. The structure of the piece is made of solid cherry wood and it is decorated by hand-painted illustrations that faithfully parallel real ceramic tiles, due to the high-gloss varnish finish.

The manufacturer says that designers mixed minimalist wooden panels with an assortment of historic tile patterns to offer “a distinctly emotional and spirited piece”.

Formoreinformation:www.malabar.com.pt

Giesser PrimLine knives – inspired by natureAs one of the world’s leading manufacturers of quality knives and accessories for professional use, Giesser produces more than 6,000 knives daily at its plant in Winnenden, Germany. The broad product range includes 2,500 different forged and stamped knives, as well as accessories for the food service and food processing industries. Giesser products feature outstanding materials and first-class workmanship.

PrimeLine features are inspired by nature, making this knife series particularly ergonomic, hygienic, sharp and slip-resistant. Various blade shapes and lengths, flexible or stiff blades, as well as the option of a shorter or longer handle guard make PrimeLine the perfect choice for all areas of food service, meat processing and food processing.

All PrimeLine knives are 100 % made in Germany.

Formoreinformation:www.giesser.de Retro Diner

popcorn makerWith a passion for fine dining and entertaining in style, Gourmet Gadgetry is renowned for producing creative cookware electricals for the home. The company’s innovative range of cookware appliances encourages its users to bring out their creative side and allows them to have fun experimenting with their culinary skills.

The new Retro Diner Popcorn Maker from Gourmet Gadgetry can create fresh warm popcorn in less than two minutes. This machine turns ordinary popcorn kernels into warm, crunchy popcorn using only hot air. As no oil is needed it’s a much healthier snack and fun to use.Formoreinformation:www.gourmetgadgetry.com



AHCT April 201498

Creating dream tastes in gelatoXTC Gelato recreates tastes in gelato that may have originally been drinks, cakes, cookies or milkshakes. The company’s gelato based on tiramisu, the well-known coffee flavoured dessert with Marsala wine and sponge cake with a dusting of cocoa to finish, for example, has been a triumph for the company.

Hong Kong milk tea has also become a top selling flavour, having recreated the traditional nai cha into scoops of gelato. Another example is mango lassi, an Indian yoghurt drink often combined with salt or spices, which is available seasonally from XTC.

Formoreinformation:www.XTC.com.hk

With the aid of Rational’s SelfCookingCenter whitefficiency Efficient LevelControl (ELC), a wide range of baked goods can be produced in a mixed load on a rolling basis. The individual racks are monitored with split-second accuracy, and ELC ensures that the quality remains at a consistently high level. The ideal baking time is adjusted to suit the load size and the number of times the door is opened, and for how long.

The SelfCookingCenter whitefficiency is equipped with all the functions associated with professional and individual baking: Five fan speeds can be matched perfectly to the needs of sensitive products. The climate management, humidification function and dynamic air mixing combine to ensure uniform baking results. SelfCookingControl automatically provides the ideal cooking climate, accurate to one percent or degree and matched to the food being baked. The result is bakery products just like the baker’s.

A complete DIY bakery

Formoreinformation:www.rational-online.com



AHCT April 2014100

Winitex linen productsEstablished in 1973 as a Japanese/German/Malaysian joint-venture, Winitex quickly developed as a manufacturer of very high quality fabrics in intricate designs and colours for design houses worldwide.

The firm specialises in manufacturing table linens and woven fabrics made to “set the scene” by complementing décor and improving the ambience

Redesigned Hotels.com app for iOS7

Hotel booking website Hotels.com has redesigned its iPhone and iPad app for iOS7.

The new app puts an easy-to-use map at the heart of the hotel search, enabling users to find a hotel in the right location. It also makes it easier to find local last minute bookings. Making use of high resolution imagery, the new app remembers customer details and securely stores payment information.

Customers are given the choice to pay for their hotel at the time of booking or once they arrive at the hotel, enabling customers to manage their travel budget and preferences. Further functionality means that Hotels.com customers can access their account to check future, current and past bookings without needing to be online.

Formoreinformation:www.hotels.com

A Singapore company, CAL Technologies, has become the first in Southeast Asia – and possibly the world – to invent a device that measures the Pollutant Standards Index (PSI) in real time, as well as remotely from a given location.

The device, called MIS-83, is intended to measure the PSI readings at restaurants, cafes and hotel F&B outlets and will be displayed at

FoodAsia 2014. Developed in just over a year by

Dr Ang Keng Been, it is portable and just about the size of a small loaf of bread. A great advantage is that it can be unobtrusively placed anywhere – it relays its readings through wireless signals to a computer server. So a restaurant or cafe can have the readings displayed on a screen to be viewed by diners for their reference.

of various F&B outlets. With all major operations carried out in-house, including yarn dyeing, weaving, dyeing/finishing, embroidery and other embellishments, Winitex is able to provide a wide range of special designs, colours and fabric options, as well as goods which can be customised with either interwoven designs or embroidered logos.

Winitex supplies hotels and resorts worldwide and customers benefit from the finest quality at competitive prices with a commitment to a first-class standard of service.

Formoreinformation:www.prt.com.hkorwww.winitex.com.my

Pollution monitoring device on display

TheinventorofthemiS-83FNB,DrAngKengBeen,withthedeviceinfrontofhim(blackbox).Thescreensbehindshowtheactual,real-timereadingsofPSIwithintheroom

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This year’s Belle EpoqueSpring is in the air at luxury boutique champagne house Perrier-Jouët with the launch of this year’s Belle Epoque. Released in April for enjoying until June, the limited edition Belle Epoque 2007 is the 25th vintage of the prestige cuvée styled annually with a spring bouquet to pair with seasonal menus and special occasions.

Perrier-Jouët cellar master Hervé Deschamps said he had fashioned this year’s ephemeral celebration of springtime as if “composing a spring bouquet”, blending predominantly grand cru chardonnay grapes (90%) – the house’s signature – selected for their freshness, finesse and liveliness, married with the delicacy, body and subtleness of macerated pinots noirs (10%), principally from the commune of Vertus, the only Côte des Blancs village producing red wine.

“Freshness and sophistication are the essence of this latest limited edition for tasting exclusively in spring.”

Formoreinformation:www.perrier-jouet.com

English beef in Hong KongSeveral Hong Kong restaurants recently joined a restaurant promotion of English Beef entitled “English Beef – The Royal Treat”. It was hosted by EBLEX, the organisation for beef and lamb levy payers in England. At the March 12 launch of the month-long promotion, chefs from the participating restaurants were present, as well as renowned English chef Jason Atherton. The launch was held during “Great Week Hong Kong and Macau” organised by the UK Trade & Investment section of the British Consulate.

“The participating restaurants will showcase some of our finest beef from cattle reared entirely on grass,” explained Jean Pierre Garnier, head of export at EBLEX. “Our product is indeed different from the traditional grain-fed beef usually served in Hong Kong. We’re aiming for a high beef eating experience.”

JasonAtherton

EnglishBeefribeye

Colombian Terroirs Grands Crus unveiledNespresso coffee experts have turned to the rich and diverse coffee growing regions of Colombia to create the Spring 2014 Limited Edition Grands Crus duo – the Colombian Terroirs.

Taking the concept of Pure Origin Grand Crus one step further – where coffee beans are sourced from one particular country of origin – Nespresso coffee experts have sought out green coffee from the regions of Cauca and Santander to craft these two Grands Crus.

Located at opposite ends of Colombia, Cauca and Santander produce fine and particularly aromatic Arabica beans that possess vastly different aromas and taste profiles from one another, allowing Nespresso to draw on each region’s distinct character.

Nespresso coffee experts, long skilled in the art of Colombian coffees, have worked hand in hand with farmers of Cauca and Santander under the Nespresso AAA Sustainable Quality Programme for many years.

Formoreinformation:www.nespresso.com

Formoreinformation:www.eblex.org.uk

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Changing the perception of beer

According to the Nice international classification which categorises products and services, 32 is the number of the class that includes beer.

This explains the name chosen by Italian microbrewery beer brand “32 Via dei Birrai”, which manufactures craft beers and which has recently started distribution in Hong Kong, Singapore and other parts of Asia.

The speciality beers of the 32 Via dei Birrai microbrewery are not only top quality, but also guaranteed as being produced with traditional manufacturing processes in full compliance with the requirements of maximum hygiene and respect for the environment.

It is the first Italian artisan microbrewery to have been granted the ISO 9001:2008 DNV quality certificate and certificate CI, which guarantees a 100% made in Italy product.

32 Via dei Birrai is also the first beer served in the wine glass in a fine dining environment to offer a more elegant way of consuming this fine beverage.

It is also a member of “slowBREWING-Das Brauen mit Zeit fur Geschmack e V.” To be eligible for this association’s certificate of quality, it has continually undergone very strict quality tests, starting from the raw materials and proceeding through all stages of production, up to the final serving.

32 Via dei birrai is also the first craft beer from an Italian microbrewery beer to be certified vegan.

Formoreinformation:www.32viadeibirrai.it

Made in Canada: Canadian BeefGreat beef like Canadian Beef doesn’t just happen by chance. Its extraordinary quality reflects the Canadian landscape, the careful management of accomplished ranchers and the strict Canadian quality and safety assurance controls.

Endowed with an abundance of fresh water and wide open spaces, Canada makes an ideal home for cattle and also for the grain they feed on. The result is top-quality beef with a unique Canadian flavour – beef that is well marbled, tender and flavourful.

Each ranch, big or small, follows strict protocols for cattle management and safety assurance. For example, each animal in every herd is tagged with a radio frequency identification device so it can be tracked throughout its life.

Breeding also plays a role. Canadian stock includes Angus, Charolais, Hereford, Simmental and Limousin, hearty breeds that thrive in cooler climates.

Formoreinformation:www.canadabeef.ca

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DATE EVENT DETAILS ORGANISER

Food&HotelAsia2014 (FHA2014) is the largest and most comprehensive international trade show for the food and hospitality industry in Asia. The upcoming edition presents a wide array of products and services by more than 2,800 exhibitors from 70 countries/regions over an exhibition area of 95,000 square metres.

SIAL China is the leading Asian meeting point for the food and beverage industry. The 2014 edition will boast 2,400+ exhibitors, 45,000+ visitors and 100,000+ square metres of space in eight halls.

World of FoodService is an international trade exhibition for the food service, catering and hospitality industry in Asia.

THAIFEX World of Food Asia is an international trade exhibition for the food and beverage, food technology and retail and franchise industry in Asia.

HOSFAIR Guangzhou is a platform for Chinese and foreign hotel suppliers, manufacturers and agents.

The International Exhibition for Food & Drink, Hotel, Restaurant, Bakery & Food Service Equipment, Supplies & Services.

Organised by VINEXPO, the world leader in its sector, VINEXPO ASIA-PACIFIC, for its 8th edition in Asia will bring together about 1,300 producers and spirits exhibitors from 30 countries and 18,000 professional visitors.

The 5th Seafood Expo Asia is an annual, seafood-only expo that connects retail, foodservice, and distribution buyers with suppliers of live, fresh, frozen and packaged seafood products and services worldwide, showcasing a wide selection of premium seafood products and complementary services.

Celebrating 15 successful years in 2014, The Hotel Show is the largest dedicated hotel and hospitality exhibition for the Middle East region. Including investment, build, design and fit-out, refurbishing, operating and management, it is for everyone involved at every touchpoint of the industry.

The most influential and authoritative annual event in the China laundry industry, Laundry Expo showcases the latest technologies, machines, apparatus and chemicals for laundry, dry-cleaning, stain removing, ironing, dyeing and disinfecting.

International Hotel Expo is the longest-running exhibition for the hospitality industry in Macau. Combining exhibition, conference and awarding activities, it is a multi-dimensional platform supported and attended by increasing numbers of executives from hotels and related associations from China, Thailand, Malaysia, South Korea, Philippines and more.

For 25 years, HICAP has been the unequalled annual gathering place for Asia-Pacific’s hotel investment community, attracting the most influential owners, developers, lenders, executives, and professional advisors from around the globe. Make new contacts, strengthen existing relationships, learn, orchestrate a deal and attend energetic sessions and workshops and unrivalled networking events.

Restaurant & Bar Hong Kong is the fastest growing exhibition for the hospitality sector in the Asia-Pacific region. Currently in its 12th year, it has a growing reputation as the biggest and best niche gourmet hospitality event in the region. It focuses on presenting excellent products and services to inspire and create ideas.

Singapore Exhibition Services Pte LtdTel: +65 6233 6651Fax: +65 6233 [email protected]

Comexposium Shanghai20/F, No 118 Qinghai Road, 200041 Shanghai, ChinaTel: +86 21 6217 0505 Fax: +86 21 6218 1650www.sialchina.com

Koelnmesse Pte LtdTel: +65 6500 [email protected]

Koelnmesse Pte LtdTel: +65 6500 [email protected]

Guangzhou Huazhan Exhibition Co., Ltd.9H, Jinsui Tower, No.900 Guangzhou Ave MidGuangzhou, 510620, China Tel: +86 20 3891 0875 / 3886 6965 Fax: +86 20 2222 [email protected] www.hosfair.com

Bangkok Exhibition Services Ltd.Tel: +66 2 615 1255 Fax: +66 2 615 [email protected] www.foodandhotelmyanmar.com

Sopexa France Tel: + 33 5 56 56 00 [email protected]://asiapacific.vinexpo.comSopexa Hong Kong Tel: + 852 2866 7163 Contact: Elodie Niatel, [email protected]

Diversified Communications Hong KongUnit B, 32/F, @Convoy 169 Electric Road, North Point , Hong Kong Tel: +852 3105 3970 Fax: +852 3105 3974 [email protected]/asia

DMG EventsPO Box 33817, 5th Floor, The Palladium, Cluster C, Jumeirah Lakes Towers, Dubai, UAETel: +971 4 445 3749 Fax: +971 4 438 0358 [email protected]

Unifair Exhibition Service Co., Ltd.Tel: +86 20 83276369Fax: +86 20 8327 [email protected]

Coastal International Exhibition Co., Ltd.Room B, 16/F, Times Tower391-407 Jaffe Road, Wanchai, Hong KongTel: 852-2827 6766 / 3187 7226 Fax: 852-2827 [email protected] [email protected] www.hotel-exhibition.com

BHN, Horwath HTL, and Stiles Capital EventsTel: +1 714 540 [email protected]. www.HICAPconference.com

Diversified Communications Hong KongUnit B, 32/F, @Convoy 169 Electric Road, North Point, Hong Kong Tel: +852 3105 3970 Fax: +852 3105 [email protected]

Apr 8 – 11 Food&HotelAsia2014 Singapore Expo 1 Expo Dr Singapore 486150

May 13 – 15 SIAL China 2014 Hall N1-N5, E5-E7 Shanghai New International Expo Centre Shanghai, China

May 21 – 25 World of FoodService 2014 IMPACT Exhibition and Convention Center, Bangkok, Thailand

May 21 – 25 THAIFEX – World of Food Asia 2014 IMPACT Exhibition and Convention Center, Bangkok, Thailand

May 27 – 29 The International Wine and Spirits exhibition for Asia-Pacific Hong Kong Convention and Exhibition Centre Wan Chai, Hong Kong

June 18 – 20 Food & Hotel Myanmar 2014, Myanmar Convention Centre Yangon

Jun 26 – 28 The 12th Guangzhou International Hospitality Equipment & Supplies Fair China Import and Export Fair Area A, Guangzhou, China

Sep 2 – 4 Restaurant & Bar Hong Kong 2014 Hong Kong Convention & Exhibition Centre Wan Chai Hong Kong

Sep 2 – 4 Seafood Expo Asia Hong Kong Convention & Exhibition Centre Wan Chai Hong Kong

Sept 20 – 22 Laundry Expo Shanghai Everbright Convention & Exhibition Center Shanghai

Sep 28 – 30 The Hotel Show Dubai World Trade Centre Dubai

Oct 15 – 17 Hotel Investment Conference Asia Pacific (HICAP) InterContinental Hong Kong Hong Kong

Nov 26 – 28 The 10th International Hotel Expo Cotai Strip CotaiExpo (The Venetian Macao) Macau

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Record-breaking results at Gulfood 2014

COMING NEXTGulfood 2015Dubai World Trade CentreFeb 8-12, 2015

www.gulfood.com

Following its largest and most influential exhibition to date in Dubai in February, the unprecedented success of Gulfood 2014 has been demonstrated once again with the launch of Gulfood Manufacturing – a new, dedicated platform for the Middle East’s

fast developing processing, packaging and manufacturing equipment sectors.

A spin-off of its industry-leading namesake, Gulfood Manufacturing – conceived to capitalise on growing demand for presence at the world’s largest annual food and hospitality trade platform – is already primed to become the region’s biggest-ever trade show launch when it debuts across nine halls at Dubai World Trade Centre (DWTC) later this year.

The result of a directive issued by His Highness Sheikh Mohammed Bin Rashid Al Maktoum, UAE vice-president, prime minister and ruler of Dubai, Gulfood Manufacturing will debut at DWTC from November 9-11, 2014 – a mere nine months after Gulfood broke all its own participation and sales records.

With a record 4,500 companies from 120 countries and regions participating, as well as attendance by more than 300 government ministries, top level officials and international industry leaders, Gulfood is expected to generate record show-floor trading and year-round legacy sales numbering in the billions of US dollars. Having attracted 81,622 trade visitors from over 150 countries and regions last month, the 2014 show ranks as the biggest and most global edition in the event’s 29-year history.

Gulfood’s tighter, more focused format, coupled with the successful staging of the World Food Security Summit and the launch of the specialist Halal World Food, highlighted the show’s role as a key global influencer and its host city Dubai’s leading role in steering the global food agenda.

“Gulfood has grown consistently over the past 29 years to become the world’s most influential event for the food and hospitality industry and a world-class investment platform and business facilitator. The record participation and its unparalleled global reach this year emphasises the emirate’s significant role in contributing to Middle East market growth as well as Dubai’s 2020 vision to become a global events destination,” said H.E. Helal Saeed Almarri, director general, Dubai Department of Tourism and Commerce Marketing and CEO, Dubai World Trade Centre.

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10 years of THAIFEX – World of Food Asia

COMING NEXTTHAIFEX – World of Food AsiaIMPACT Exhibition and Convention CenterMay 21-25

www.worldoffoodasia.com

THAIFEX – World of Food Asia, Asia’s most influential food and beverage, food technology and retail and franchise event is back in its 11th year with a bigger and more impressive line-up.

Celebrating its 10th anniversary this year in Bangkok, Thailand, from 21 – 25 May at the IMPACT Exhibition and Convention Center, the expansive exhibition has already sold more than 90% of its exhibition space, with an estimated growth of 10% from the record-breaking 2013 show. Visitors can look forward to more than 1,400 exhibitors from close to 40 countries occupying three Challenger halls comprising 60,000 square metres.

Over the last ten years, THAIFEX – World of Food Asia has grown steadily with a stronger line-up of international exhibitors. The 2014 edition promises solid international growth, with a 40% increase of exhibition space in the fine food segment and stronger presence from international participation from Brazil, Brunei, Cambodia, China, Indonesia, Italy, Japan, Korea, Philippines, Singapore, Taiwan and Vietnam.

Another milestone this year is the appointment of Japan as the second partner country, with more than 70 exhibitors on showcase. Of this, more than 50 exhibitors from 21 regions will be organised together in a Japan Pavilion, led by the Japan External Trade Organization.

Michael Dreyer, vice president, Asia Pacific, Koelnmesse commented: “Japan is celebrated and respected for its strong food and beverage culture, and a stellar reputation for tradition and innovation. We believe its delegation will contribute greatly to the show.”

2014 sees the launch of two new brands. The World of Coffee & Tea – a professional coffee and tea trade fair poised to be Asia’s leading sourcing, trading and knowledge platform for the coffee and tea industry; and World of FoodService – the international trade exhibition for the food service, catering and hospitality industry in Asia.

World of Seafood, a professional trade fair catering to the seafood and frozen seafood industry that was launched in 2013, will return with a stronger second edition.

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AndrewGibson

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GinoTan

EdwardChenAndrewDonadel

RüdigerHollweg

TobyHuang

CinnTan

AudraRohiniArul

CharisYim

Andrew Donadel is the new general manager of the Parkroyal Saigon in Ho Chi Minh City.Prior to his appointment, Donadel was general manager of the 180-unit Pan Pacific Serviced Suites Beach Road, Singapore. At the same time he also oversaw the management of the adjacent 90-unit Parkroyal Serviced Suites, Singapore.

Andrew Gibson has been appointed as vice president, spas & wellness at FRHI Hotels & Resorts. Gibson brings over 25 years of international hospitality experience in the fields of spa, wellness and leisure to his new role. He joins FRHI from his most recent position as group director of spa at Mandarin Oriental Hotels Group.

Luxury hospitality industry veteran and former rugby player Andrew Thomson has been appointed general manager of Laucala Island in Fiji, one of the world’s most exclusive resorts. He joins the spectacular tropical hideaway from Singapore-based Amanresorts, where he was director of operations and managing director for the past 15 years.

Audra Rohini Arul is the new director of sales and marketing of Chatrium Hotel Royal Lake Yangon. A native of Malaysia, she graduated from Centre International de Glion, Bulle, Switzerland in hospitality administration. Prior to joining Chatrium Hotels & Residences, Arul held a position of director of sales and marketing at Westin Siray Bay Resort and Spa, Phuket, Thailand. Austin Robinson has been made general manager of Centara Karon Resort Phuket and Waterfront Suites Phuket by Centara.An Australian national with experience in many hotels in Australia, Robinson was before coming to Thailand general manager of Centara Nova Hotel & Spa Pattaya, Centara Boutique Collection and Centara Pattaya Resort.

InterContinental Hong Kong has announced Charis Yim as the hotel’s senior director of events. Prior to joining InterContinental Hong Kong, she spent more than 11 years with the Peninsula Hong Kong and before that worked for the New World Renaissance Hotel and Holiday Inn Crown Plaza Harbourview. Yim is a graduate of Hong Kong Polytechnic University’s School of Hotel & Tourism Management.

Luxperience 2014 has appointed Edward Chen to focus on recruiting delegates from North Asia for Luxperience 2014. Chen has more than 20 years of experience in destination marketing. He has been based in Shanghai for the past 12 years developing a network with high-level leaders in the Chinese media and outbound travel industry across leisure, luxury and MICE sectors.

Pan Pacific Hotels Group has appointed Gino Tan as GM of the Parkroyal on Pickering in Singapore. A hospitality professional with 20 years’ experience, Tan has managed Millennium & Copthorne and Raffles Hotels & Resorts hotels in Singapore, London and China, having served as GM of Millennium Hotel London Mayfair, Grand Millennium Beijing and the five-star New World Hotel in Dalian.

Cinn Tan, senior vice president Marketing & Sales of Jin Jiang International Hotels, has been appointed an advisory board member of the Global Business Travel Association to lead the supplier team. Tan brings with her more than 20 years of international hospitality experience and has been working in China for over 15 years.

Simon Zhang has been appointed the role of chief executive officer at Jin Jiang International Hotels. With more than 20 years experience, he was formerly CEO of Shanghai Jin Jiang International Hotels Development Company Ltd and has previously worked at the Beijing Olympic Hotel, Wenzhou Dynasty Hotel, the Rainbow Hotel and Sofitel Hyland Shanghai.

Kempinski Hotel Haitang Bay Sanya, Hainan, China, recently welcomed veteran hotelier Rüdiger Hollweg as new general manager. The multi-lingual German national has worked in Spain, Portugal, France, Cyprus, Thailand and the US and arrived recently from Kempinski Hotel Bahia Marbella-Estepona, another tropical golf paradise in Southern Spain.

Also at Kempinski Hotel Haitang Bay, Toby Huang has become resident manager. His previous assignments include Kempinski hotels in Chongqing, Guiyang and Shenyang. Huang is a long-time Kempinski employee and transferred from sister property Kempinski Hotel Chongqing. Huang speaks Cantonese in addition to his native Mandarin.

AustinRobinson

SimonZhang

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KimPowley

KiyoshiTsuchiya ScottFlaxman

ZiaHansen

NikitaVolkov

ScottWysockyj

YvesThoma

MartinCahill

NathanGreen

RobertA.Warman

TanChoonKwang

Nikita Volkov, transferred from Kempinski Hotel Ishtar in Jordan, is Kempinski Hotel Haitang Bay’s new beverage manager, tasked to raise the bar in line with Kempinski’s ongoing effort in improving and innovating F&B, with a side focus on the important Russian market. The Russian national speaks three languages including German and has worked in four different countries.

Kim Powley is the new general manager of the Pan Pacific Perth in Australia. The appointment brings Powley full circle, marking his return to his home city and to the hotel where he started his career more than 30 years ago. He has since garnered over 20 years of hotel management experience across Asia-Pacific.

Kiyoshi Tsuchiya has been appointed to lead CBRE’s Hotels team in Japan. He was previously the company’s Japan head of Asset Management. Before joining CBRE in 2012, he was vice president at Singapore-based investment and asset manager Pacific Star Group where he led the development of the Kyoto Four Seasons hotel.

Martin Cahill, who started his career at The Savoy and Dorchester Hotels in London, has been appointed executive chef of The Excelsior, Hong Kong. Cahill previously held the positions of executive sous chef at Mandarin Oriental, Hong Kong, and chef de cuisine of the Mandarin Grill.

Nathan Green has joined the 22 Ships team in Hong Kong as the new executive chef for 22 Ships and its jamón bar Ham & Sherry. A seasoned British chef with a strong Michelin background, Green brings with him passion and dedication and hopes to give Hong Kongers a taste to remember.

Robert A. Warman is the new chief executive officer of Langham Hospitality Group. Warman has more than 33 years of experience in the hospitality industry. Most recently, he served as president and chief operating officer of Capella Hotel Group, as well as co-chairman of the Capella Asia board, providing strategic guidance in the operations and property acquisition activities.

Tan Choon Kwang has become the chief operating officer of Meritus Hotels & Resorts. He brings with him over 30 years of expertise in Singapore, France, Japan, Australia, UK and USA. He worked previously for major hospitality companies including as Swissôtel Hotels & Resorts, Raffles International Hotels & Resorts and Westin Hotels at corporate, regional and property levels.

Zia Hansen has joined BLINK Design Group as associate director interior design, based in Singapore. Hansen is already working on the interior design and branding of five restaurants at the Sheraton Walkerhill in Seoul, as well as taking the interior design lead on BLINK projects including the new Hilton Kota Kinabalu and Hotel Indigo Zhengzhou, China.

Sireeampan Boutique Resort & Spa has announced the appointment of Scott Flaxman as executive chef. A culinary veteran, South African Flaxman has been private chef for celebrities, heads of state and politicians and has worked in Europe where he ran his own catering company, as well as in Thailand, Singapore and the Maldives.

Scott Wysockyj is the newest member of Hilton Queenstown Resort & Spa’s signature fine-dining restaurant, Wakatipu Grill. The seasoned local recently joined Hilton Queenstown’s culinary team as a sous chef, bringing with him 17 years of cooking experience, and most recently worked as a sous chef for Simon Gault at Shed 5, one of Wellington’s top seafood restaurants.

Marco Polo Hongkong Hotel has announced the appointment of Yves Thoma as resident manager. He was previously GM of the Happy Valley Clubhouse under the Hong Kong Jockey Club for six years. A German national who graduated from The Hotel School of Lausanne and holder of an Ivey executive MBA, Thoma is fluent in several languages.

Preferred Hotel Group, a global provider of sales, marketing and distribution services to independent luxury hotels, has announced the appointment of Anthony Ross as executive vice president for Asia Pacific, Middle East and Africa. Ross brings more than 25 years of international hospitality experience and was most recently vice president of operations for Marco Polo Hotels.

AnthonyRoss

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professor Kaye Chon, dean, the School of Hotel and Tourism