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Issue 2 published June 2006

Here's a taster of some of the articles featured in this issue. If you are not already a member of the Institute of Hospitality and would like to read the full article click here to subscribe.

 

Cruise Control

Gwyn Hughes has a habit of joining high profile companies at crucial periods in their development. He found himself at BOAC in the 1970s “at the start of the end of the old protected national carriers” but at the beginning of some “fairly innovative work”. He was there during the difficult times of the merger when loads of people left, including Gwyn. And then, while working for a tour operator, an opportunity arose to join P&O cruises….

International: Against all odds

Running the Serena Hotel in the Afghanistan capital of Kabul has its moments, says general manager Christopher Newberry MHCIMA.

“We’re improvising all the time. I remember in Madagascar how our chief engineer was using motor car parts to keep the laundry machines running.”….

Small-Medium-Large: Bringing in the business

Joe Stenson FHCIMA of Queensway Hospitality and Montagu Place Hotel, Robert Cook of Malmaison Holdings and Hyatt Regency London’s Michael Gray FHCIMA: Three London-based hoteliers reveal how they generate business for their small, medium and large hotel properties...

Sustainability: The cost of carbon

How implementing energy-saving measures can save your business money and help fight climate change…

Education: On-line and on course

E-Learning can enhance the hospitality manager’s professional development…

Careers: Far from the madding crowd

Ian McKerracher MHCIMA left a high profile role in the restaurant industry to chill out in Somerset…until he walked into the local pub…

Catering: Mobile makeover

If we examine the hotel and catering industry it might be right and proper to view Michelin star restaurants and five star hotels as being in the premier league of the business, at the top of their game. Where then would mobile caterers be placed in the pecking order? Image is the mobile catering industry’s biggest drawback. When driving along an A-road in the rain, the idea of pulling in to a lay-by to eat a fried burger and onions, or a hot dog with mustard, from a vendor who has painted his name in black paint rather clumsily on the front of his white trailer, is not all that appealing.

Sustainability: Keeping it local

Ben Reynolds, of the London Food Link, discusses why sustainability is important to hoteliers and restaurateurs.

Technology: Technologically correct

COMO Hotels’ group systems manager, Jeremy Hunt, talks to Hospitality about the need to always be one step ahead of the latest hi-tech innovations.

Accounting: Waste not, want not

Lawrie Smith of non-core consultant Vincent Smith, discusses the pitfalls of over-expenditure within SMEs and reveals ways to cut costs without cutting corners.

Trends & Statistics: The Future is Bright

While operating costs and energy pressures have blighted the overall success of the UK hotel industry in 2005, positive times lie ahead..

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Issue 2

Issue 2 Hospitality Magazine