Published since 1976 Vol 36 August 2011

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

GoinG GreenThe race for

sustainability

Back in BusinessSingapore’s hotels bounce back

a Grand entranceThe evolution of the lobby

AsiAn Hotel & CAtering times is publisHed montHly by tHomson press Hong Kong ltd (tpHK)

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) 2011Thomson Press Hong Kong Ltd

Welcome to the August issue of AHCT! As summer heats up, we give you two subjects to help

you chill out – ice makers and ice cream. The pressure is on manufacturers of ice machines to offer greater savings, both for the end-user and in environmental terms. Meanwhile, as Asia bakes, frozen desserts are red hot. What are the trends in this high profit area?

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HONG KONGThomson Press Hong Kong Limited/Media Transasia LimitedRoom 1205-6, 12/F, Hollywood Centre,233 Hollywood Road, Sheung Wan, Hong KongTel: +(852) 2851 7068, 2815 9111 Fax: +(852) 2851 1933, 2581 9531Email: daniel@thomsonpress.com.hkContact: Mr Daniel Creffield

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JAPANEcho Japan CorporationGrande Maison Rm 303, 2-2 Kudan-kita 1-chome, Chiyoda-ku, Tokyo 102-0073Tel: +81 3 3234 2064 Fax: +81 3 3263 5065Email: aso-t@echo-japan.co.jpContact: Mr Ted Asoshina

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Another scorching topic right now is social networking, with the hospitality industry waking up to the fact that this marketing tool is an absolutely essential part of any campaign. But it’s equally vital to get it right. We look at some of the options available and explain how to avoid making potentially costly mistakes.

Environmental issues reappear in our management feature, which focuses on how

editorDaniel Creffield

desiGn ByKoon Ming Tang

production@thomsonpress.com.hk

contriButorsVictoria Burrows

Helen DalleyZara Horner

Catharine NicolSimon SmithRobin Lynam

associate PuBlisherSharon Knowler

sharon@thomsonpress.com.hk

advertisinG sales ManaGerRoxane Aghilone

roxane@thomsonpress.com.hk

circulation executiveBecky Chau

enquiries@thomsonpress.com.hk

chairManJS Uberoi

directorGaurav Kumar

endoRseMenTs

some hotels are attempting to address green issues in a more meaningful way. Finally we take a look at Singapore’s hospitality industry, one year on from our last, rather pessimistic report, to see if the situation has picked up.

E d i t o r ’ s M E s s a g E

August 2011 AHCT 3

41 Food & Hotel Malaysia previewed

42 Food & Hotel Vietnam previewed

44 Hospitality Architecture + Design Conference & Expo reviewed

46 Hosfair – Guangzhou International Hospitality Equipment and Supplies Fair reviewed

Market rePort16 Singapore bounces back

technoloGy20 How social media affects your

operations

desiGn24 The evolution of the lobby

industry6 First MICE Novotel in Thailand;

Laos boutique hotels; Asia Pacific visitor boost

culinary38 Chocolate mooncakes; rare

champagnes; fine Parmesan

Product36 Casino drinks ordering software;

multi-purpose lighters; apps update

ManaGeMent12 How hoteliers are addressing

green issues

cover photography courtesy of Renaissance sanya Resort & spa

24

september• Recruitment• Market report: Malaysia• Yield management• Guest rooms• Seafood: caviar• Cocktails• Laundry

october• Spa & spa amenities• Macau• Security• Dairy• Wine• Tabletops

CONTENTSVo l ume 3 6 Augus t 2 011

advertisers’ indexAlpha International 31Annapoorna 43Boncafe 22 & 23Food Hotel China 15Food & Hotel Malaysia 19Franke 13Global Search International 7HICAP 45HK International Wine & Spirits 47International Furniture Fair Singapore 35M.Schaerer 33Ming Fai IFCPevonia 10 & 11PreGel OBCRestaurant & Bar IBCThaifex 39XTC Gelato 27

48 Host – International Exhibition of the Hospitality Industry previewed

49 Interview – Anita Chan, general manager, Kosmopolito Hotels International

50 Appointments

Food28 Frozen desserts and your bottom

line

drink30 Tea trends: what’s hot, what’s not

equiPMent 34 Ice machines: all you need to know

events and exhiBitions40 Events Calendar

28

30Grand designs

Tea trends

Lobbies to linger in

12

4 AHCT August 2011 August 2011 AHCT 5

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The general manager of one of Hainan Island’s newest and most luxurious properties says he is confident occupancy rates will stay high, despite the slew of hotels shooting up along the area dubbed “China’s Hawaii”.

Sean Baskett, who took over at the five-star Renaissance Sanya Resort & Spa last August before the property’s launch in March this year, says that despite opening during the quieter season, the hotel has seen a range from around 100 rooms being 20% to 80% occupied when larger MICE groups have been visiting.

“For August we already have some dates fully booked with large groups, which is providing the management with great confidence going into the winter high season, and there are many enquiries from companies looking for something and somewhere new to bring their conferences. Our international market is also expanding with a good influx of guests from Hong Kong, Taiwan and Korea.”

He adds that the hotel has been designed to capture both mainland Chinese luxury travellers and international guests seeking to discover somewhere new.

SanyaRenaissancelagoonroom:oneofthe507guestrooms,suitesandvillasofferedattheluxuryresort

India’s nice for MICEThe Golden Triangle – Delhi, Agra, Jaipur – in northern India is a major draw not only for tourists wanting to take in the sights, but also for the international, and to a lesser extent domestic, meetings market. The events industry here has been given a boost with the opening of major hotels with large event spaces featuring cutting-edge technology, including the brand new Jaipur Marriott Hotel, The Oberoi, Gurgaon, in the National Capital Region which includes Delhi, and the smaller-scale Orient Taj in Agra.

Kapil Chopra, senior vice president of The Oberoi Group, says that India’s attractiveness as a meetings, incentives, conferences and events destination is growing rapidly.

“From 2005, the world’s eyes have turned to India. India is seen as surprising, mystical and also a world powerhouse – everyone is interested,” he says. “And now with Delhi’s improved infrastructure, such as the wider, better quality roads, the Metro network, and the expanded, now international-standard airport, it’s more attractive than ever for meetings.”

Many corporate events that take place in Delhi will include a day or overnight trip to Agra to see the Taj Mahal, while some will include a trip to Jaipur, known as the Pink City for its intricate buildings made of pink sandstone. But regardless of specific itineraries, international visitors to northern India land at Delhi International Airport, so the new airport is a boon to these travellers. The increase in flights from around the world into Delhi airport mean more MICE travellers can access these areas.

Mr Chopra says 22% of the business at The Oberoi, Gurgaon, which has been open just a couple of months, comes from the MICE business: “Think of it as one out of every four guests at The Oberoi, Gurgaon is a MICE guest.”

The hotel offers 11 meeting, including three outdoor, options and six restaurants, and MICE packages are available at eight different price points to match various budgets.

The 365-room Jaipur Marriott offers seven food and beverage outlets and 43,000 square feet of meeting space. The hotel is now the state of Rajasthan’s largest hotel in terms of rooms and event space.

Swire Hotels cuts the carbonSwire Hotels’ two boutique properties, The Opposite House in Beijing and The Upper House in Hong Kong, are to participate in FLY greener, a carbon offset programme operated by Swire’s airlines Cathay Pacific and sister carrier Dragonair. Marco Polo Club members travelling on a Cathay Pacific or Dragonair flight and staying at a Swire Hotels property will now be able to offset the carbon emissions from their inbound journey.

The move is part of the group’s concerted environmental initiatives, which has seen the airlines improve the fuel efficiency of their fleet by 23.4% since 1998 and the hotels introduce equally stringent measures.

Swire Hotels was created to manage intriguing urban hotels in Hong Kong, Mainland China and the UK, providing a characterful experience for travellers who seek individuality, style and personalised service. The Opposite House, Beijing, opened in 2008 and was followed by The Upper House, Hong Kong, in October 2009. Swire opened its 345-room lifestyle

“The Renaissance features the largest hotel ballroom in Sanya at 1,430 square metres, as well as a second ballroom and meeting rooms, all in a stylish convention centre that enables the resort to host large MICE groups with ease. The presidential suite of over 1,000 square metres plus over 90 other suites and ten two-bedroom villas provides accommodation for the most discerning travellers,” says Baskett.

China has recognised Hainan’s huge potential as a leisure and MICE destination, and introduced open policies to encourage diversification innovation of the tourism industry and services on the island. The international hotel groups have been quick to respond, and virtually all major chains are now represented, or will be within the next 12 months.

The state is also actively attempting to boost the development of van trailer travel, forest tourism, water sports, marine theme parks and other tourism products and has allowed foreign registered cruise companies to set up operations. In addition, it is also the only province in China that does not restrict the development of the golf industry.

The 140,000 square metre Renaissance resort is beside a private stretch of white-sand beach on Haitang Bay, along 17 km of pristine sandy coastline surrounded by lush rainforest and thermal mineral springs. It is styled after a modern tropical palace resembling a contemporary reinterpretation of Beijing’s Forbidden City.

The hotel includes 507 guestrooms, suites and villas; seven food and beverage outlets; 2,500 square metres of event facilities; a deluxe Quan spa, three large interconnected swimming pools, a state-of-the-art games arcade with a private cinema, a bowling alley and a host of high tech interactive games. Recreational activities include kayaking, beach volleyball, football and tennis games.

Sanya Phoenix International Airport is a 40-minute drive, which is expected to reduce when new highways come online.

‘China’s Hawaii’ riding a wave of tourism optimism

business hotel EAST Hong Kong in January 2010 and EAST Beijing, with 369 rooms, will open in in Jiangtai in 2012.

The group will purchase carbon offsets from FLY greener to help support the development of environmental projects in Mainland China that reduce carbon emissions and generate social benefits. In addition to carbon offsets, Cathay Pacific, Dragonair and Swire Hotels have stated their commitment to

managing their environmental and sustainability impacts.Both The Opposite House and The Upper House are

committed to improving their environmental and sustainability performance. Upon arrival at the Houses, guests can check in anywhere in the hotel by using a designated tablet PC or iPad for a paperless experience. At The Upper House, an iPod touch is provided in each of the guest rooms and suites offering a comprehensive source for all hotel information, in-room dining, local area information, weather, news and feedback forms at the touch of a screen, replacing printed hotel directories. The hotel also uses energy-saving Lexus RX450H hybrid cars for airport transfers and private hire.

Brian Williams, managing director of Swire Hotels, says: “Swire Hotels has given great consideration to the preferences of our guests and the effect our practices have on the environment. This new drive allows both Swire Hotels and our guests to take a more active role in environmental initiatives by offsetting carbon emissions from air travel in a way that is credible, cost effective and efficient.”

Rajeev Menon, Marriott International’s area vice president, India, Maldives, Malaysia and Australia, says that the hotel aims to tap the phenomenal growth in MICE demand. “With tremendous growth as a business hub during the past few years, Jaipur is set to become one of the most sought-after destinations for both leisure and for business travellers in India,” he says.

The hotel has two ballrooms, nine multipurpose events venues, four meeting rooms, a lawn for outdoor functions, and a 43,000 square foot meeting room for grand functions. Once completed, it will also house a multi-level nightclub, a Quan Spa and two swimming pools.

The 153-room Orient Taj at Agra (not part of the Taj Hotels Resorts and Palaces group) has smaller facilities, with two banquet halls, three conference rooms and a business centre with boardroom, poolside space and terrace.

FLYgreeneralsosupportsawindfarmatShandongChangdao,China

JaipurMarriott–featurescutting-edgetechnology

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IN BRIEF

Global luxury & character hotels brand Splendia has launched its new website, Stayprivé, in English. The site offers one-off flash sales to Splendia’s product offering, featuring exclusive offers on carefully selected hotels, with a minimum 30% discount on the best available rates for seven days only. It is specifically designed for affluent, discerning travellers who are looking for luxury hotel experiences at the most competitive prices, and who are ready to make immediate purchases.

Looking for a healthy getaway? You can dine on organic gourmet cuisine, sip biodynamic wines and learn to make Thai and western dishes with fresh farm ingredients at DiVineRestaurant, a wine cellar and cooking school inside Thanyapura, Phuket’s newest destination for healthy living.

GrandHyattHongKonghas been named by Aon Hewitt as a Best Employer in the Best Employers in Asia Pacific 2011 Awards.

Being recognised as an Aon Hewitt Best Employer means that the organisation possesses a differentiated set of people practices that deliver business benefits.

“We are proud to have been named one of the Top 25 Best Employers in Asia Pacific because it recognises that the company views people as a core element of the business strategy,’ says Gordon Fuller, area vice president and general manager of Grand Hyatt Hong Kong.

With a team of more than 700 employees, Grand Hyatt Hong Kong provides effective and open communications throughout the hotel by offering a number of different communication platforms. As one of the few five-day work week employers, Grand Hyatt Hong Kong also champions a work-life balance for employees.

Sheraton HotelsandResorts will open seven more hotels in China before the end of September, including a second hotel in Beijing and Xian, and its first in Chongqing, Yantai, Guangzhou, Zhenjiang, Wanning and Hangzhou. This surge in new hotel openings will grow the Sheraton brand’s footprint not only in China’s largest and most established cities, but also in many of the country’s fast-growing metropolises and resort destinations. With the addition of these seven hotels, Sheraton will grow its portfolio to 42 hotels in China by year’s end, moving Starwood closer to its goal of operating 100 hotels in China by the end of 2012.

Sofitelhas just opened its first property in Guangzhou, the Sofitel Guangzhou Sunrich, bringing its number of properties to 20 in China. Located in the central business district, Tianhe, the 493-room property it is less than one kilometre from CITIC Plaza and a few minutes from the East Railway Station, a hub that connects Guangzhou to Dongguan, Shenzhen and Hong Kong. “Sofitel Guangzhou Sunrich is going to breathe a little of the unique French culture into Guangzhou. The goal of this address is to become the meeting place for the city’s cultural events and especially through all forms of art,” says Robert Gaymer-Jones, CEO Sofitel Worldwide.

SpectrumWineAuctionsdazzled bidders in Hong Kong this June at its largest sale to date in the city, which fetched HK$58.3 million. Bidding was fierce on both days as collectors vied for prized lots from collections with impeccable provenance after tasting prized lots such as a 1989 Chateau Haut Brion and a 1995 Chateau Latour.

Bordeaux attracted the most interest, with large-format bottles making a surprise return to the forefront of collectors’ attention.

The WyndhamHotelGroup continues to expand its presence in China with the signing of three new Ramada hotels, including the first to be managed by the company. The new managed property is the 496-key Ramada Plaza Sanya, while the other two Ramada franchise agreements are the 320-key Ramada Plaza Shaoguan City Center and the 278-key Ramada Suzhou North. The Ramada Plaza Sanya and the Ramada Plaza Shaoguan City Center are scheduled to open in 2012 while the Ramada Suzhou North is slated to open in 2013.

Accor has recently introduced its first MICE-dedicated hotel to Thailand, the NovotelBangkokImpact. This 380-room hotel has been incorporated into the 140,000 square metre Impact Arena Exhibition and Convention Center Complex, which recently hosted the Motor Show 2011. In addition to business travellers, the hotel also hopes to attract visitors in town to check out the concerts and sporting events held at the venue.

DusitThaniLagunaPhuketrecently celebrated its ninth annual tennis Doubles Tournament, a fundraising event with proceeds from this year going towards purchasing sports equipment and books for students affected by recent flooding in neighbouring Krabi province. The event acted as a social meeting point for colleagues in the hospitality industry and their families, friends and local tennis pros, who flew in from Songkha province to participate. In other Dusit Thani news, the hotel’s restaurant La Trattoria was recently awarded one of Thailand’s best restaurants by Tatler magazine.

The charming French colonial city of LuangPrabang is one of Laos’ top attractions, and it’s also the location of the Kiridara, a 24-room boutique hotel surrounded by teak forests. Designed to take full advantage of the Mount Phou Si views, Kiridara’s guest rooms range from 33-75 square metres and feature balconies and courtyards surrounded by sweet scented native Champa trees. Best of all, however, is the location, a two-minute walk from the centre and an easy five-minute drive from Luang Prabang International airport.

OnyxHospitalityGroup, a hotel management company based in Thailand, has been appointed by Methodist Centre Limited to manage the Wesley in Hong Kong’s Wanchai district from next February. The 250-room property is strategically located on Hennessy Road, just a few minutes’ walk from the Pacific Place shopping mall. The property will undergo an extensive refurbishment programme and be re-launched as OZO at the Wesley in late 2012.

ArrivalstoAsiaPacific are up by almost 7% according to the Pacific Asia Travel Association (PATA), which translates to an extra 1.8 million extra visitors. Figures from April 2011 indicate that arrivals to South Asia received the biggest boost, with figures up 24%. Sri Lanka represented the biggest success story, with arrivals up by 67%. Nepal and the Maldives also reported a surge of 34% and 32% respectively. The robust results are partly due to a strong rebound in arrivals from Europe in North America and continued strength in the Asian and Middle Eastern markets. Arrivals to Thailand, up 35%, and Cambodia, up 22%, also represent big success stories. However, there was a sharp decrease of 63% in visitors to Japan following the March tsunami. Hong Kong and Macau fared better, with year-on-year growth of 20% and 11% respectively.

Olive, Hong Kong’s premier Greek and Middle Eastern restaurant, has reopened in the same Soho location on Elgin Street with a hot new look. Part of the popular Dining Concepts group, which counts Al Molo and Bouchon Bistro Francais as part of its remit, the eatery also has a new menu in place designed by celebrity Australian chef Greg Malouf in association with resident head chef Eric Hendry. Menu items include Golden Spiced Mussel Tagine with Chick Peas, French Lentils and Saffron, Slow Roasted Veal Shanks with Giant Cous Cous, Young Vegetables and Sweet Spices and, to finish, Sticky Lebanese Doughnuts with Fig and Barberry Ice Cream and Berry Jam.

HansarHotelBangkok teamed up with famed Italian watchmaker ToyWatch to hold a workshop, ‘Hansar Times for Kids’ Education with ToyToy’, where artists and celebrities designed ToyToy watchbands for charity. Participants splashed colour and chanelled creativity onto the watchbands to offer unique, playful designs. All pieces are available for purchase at the ToyWatch store with proceeds going to support youth education programmes.

Goldenspicedmusseltaginewithchickpeas,FrenchlentilsandsaffronatOlive

TheNovotelBangkokImpactisThailand’sfirstMICE-dedicatedhotel

PoolsidedeckanddiningatKiridara

OnyxHospitalityGroupinksadealtomanagetheWesleyHotel

TheGrandHyattHongKong:atopemployer

ParticipantsinDusitThani’sDoublesTournamentposeforthecamera

CelebsposeatacharityeventatHansarHotelBangkok

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The hospitality industry is evolving. Gradually drawing back from the late 20th Century’s rising affluence when consumer culture went stratospheric, greedily demanding levels of luxury and convenience rarely

afforded or experienced before, the appetite for gratuitous extravagance at the expense of the world is receding. Hotels are not only looking after the wellbeing of their guests, but also the planet.

“Sustainability is definitely an increasing trend,” says Robert Hecker, managing director of hotel, tourism and leisure consultants Horwath HTL. “No longer a niche market, it is going mainstream. Almost every company has to have some kind of sustainability policy. For some it is more a matter of compliance, while others are really taking it on board as a driver – part of their brand identity, brand DNA,” he adds.

“If you are looking at the hospitality sector in terms of major cities in Asia, most of the hotels are high serviced buildings because of the climate in most of Asia, and the demand tends to be much more focused on ‘glamour’, ‘luxury’, ‘comfort’ and ‘convenience’,” says Jeremy Blake, senior partner at Purcell Miller Tritton LLP, one of the UK’s most eco-forward architects, designer and historic building consultants, with an office recently opened in Hong Kong.

But he adds that Asia has an advantage over Europe and America in that it does not have the combined legacies of the industrial and oil revolutions.

“Its relative remoteness, diverse cultures and climates, combined with stunning biodiversity and ecology provide a rich and varied resource that can be harnessed on a genuinely sustainable basis to deliver world exemplars of eco resorts and hotels. Asia’s success will be on learning from Europe and America’s mistakes of becoming too lax with energy and water conservation and not respecting local traditions, materials and produce to deliver a truly unique and distinctive destination experience. Eco luxury is the hotel brand of the future and this is as true for Asia as it is for any other world destination.”

Horwath’s annual HICAP Sustainable Hotel Awards shine the spotlight on increasingly innovative properties, their 2010

winners managed by ITC, Crowne Plaza, El Nido and Shangri-La representing the four pillars of Project Design, Operations, Destinations and Communities respectively.

Additionally their report Towards the Business Case for Sustainable Hotels in Asia (available to read on www.horwathhtl.asia) cites nine case studies that make for illuminating reading. These nine are companies which have far surpassed the towel sign, fluorescent to CFL light bulb and recycling paper norms. The Crowne Plaza Melbourne puts recycling bins in every guest room (which begs the question, why don’t all hotels do this?) and – along with companies such as Shangri-La – ensure their bathroom amenities come in environmentally friendly packaging.

Evason Phuket and Soneva Fushi have refillable ceramic pots of shampoos and conditioners alongside their bio-fuel and rainwater systems, organic gardens and a near complete ban on plastics. The Oberoi Udaivilas, Udaipur, has returned to traditional methods of building at its wildlife reserve, Our Native Village in Karnataka which marries traditions, such as using cow dung as renewable energy, with new technology wind turbines, solar panels, biogas generators, a natural swimming pool and on-site organic farm, while Seven Mile Beach in Tasmania offers up bush tucker and works with the landscape to improve the local biodiversity.

Community collaborationThe InterContinental Bora Bora Resort uses its island location to bring in sea water to generate air conditioning and refrigeration, reducing electricity consumption for these needs by nearly 90%. At The Schoolhouse just outside Beijing, local villagers are involved in every step of restoration and operations, keeping them from having to displace into the city. Shinta Mani is a vocational training hotel in Siem Reap from which 100% of students find industry jobs, and which also funds micro-businesses to help their countrymen.

Naturally Six Senses is represented, being an early mover and, as Hecker says, the most integrated in terms of brand identity. Flagship property Soneva Fushi has long been the world’s poster child for Environmental Sustainable Governance (ESG) and Evason Phuket is a leading retrofit example. But while just a few years ago the company, led by CEO Sonu Shivdasani and his wife Eva, were big fish in a small pond, that pond has now grown.

Joining the more maneuverable independent companies, the big luxury brands are pulling their weight. The Crowne Plaza brand under IHG is a case in point. While recently drawing attention for their solar panel-clad Copenhagen property, in Asia the Crowne Plaza Melbourne made it, according to Horwath’s report, a shining example of a retrofit hotel that is “making a difference”. This is through, among other things, systems such as the Inncom guestroom control which moderates lighting and temperature when the room is unoccupied or the guest is asleep without compromising on comfort, and displays energy consumption in the lobby as an encouragement to guests to be part of the solution, rather than the problem.

Other major brands recognised by experts in the field include (in no particular order) Oberoi, Carlson, Taj, Banyan Tree, Alila, Langham, Shangri-la, Fairmont, Marriott, Hilton, Four Seasons, InterContinental and Accor, all very proactive within Asia. “When it comes to new development, Asia is where it’s happening,” comments Hecker.

EarthCheck’s CEO Stewart Moore believes that “East Asia is one of the strongest areas where an uptake of sustainable tourism practices is evident,” with India and China the regions where the greatest growth can be seen. China especially, always under the spotlight, is being targeted by hospitality companies, with

Whether for reasons of economy, image, compliance or all of the

above, hotels are embracing sustainability as never before.

Catharine Nicol investigates

How Green is thy neighbour?

SixSenses’flagshippropertySonevaFushiintheMaldivesisaGreenpioneer–hererecyclingF&Bwaste

EvasonPhukethasrefillable

ceramicpotsofshampoosandconditioners,

alongsidebio-fuelandrainwater

systems,organicgardensandanearcompletebanonplastics

OberoiUdaivilas,Udaipur,hasreturnedtotraditionalmethodsofbuildingatitswildlifereserve

M a n a g E M E n t

14 AHCTAugust 2011

Shangri-La’s Patricia Gallardo, director of corporate social responsibility and sustainability, saying, “The company is designing all hotels (opening in 2012) in city capitals to be Leadership in Energy and Environmental Design (LEED) Gold certified, and hotels in secondary China cities to be LEED Silver certified.” Shanghai’s newly-launched Kerry Hotel Pudong and China World Summit Wing in Beijing, for example, are both LEED certified.

URBN Hotel in Shanghai is China’s glowing example. When it opened in 2008 it was the Mainland’s first carbon neutral hotel. URBN’s Scott Barrack and Jules Kwan, both experts at transforming old Chinese buildings into new properties – surely the ultimate in recycling – decided to go a step further with URBN. ICF International (www.icfi.com) has calculated it saves 70% of its energy through elements such as double pane windows and dim level lights, a new high-tech water purification system, and the shade cast by 100-year-old magnolia trees.

China’s eco pioneers“It is great to be a pioneer,” says Jonathan Ma, marketing manager. It’s only been three years and there are now at least 20 hotels in China that share the same concept. I like to call it friendly competition – we’re competing to get our names on the map but if we all survive, we’ll all be happy.”

Even more exciting are the plans for URBN 2. Across the river in Pudong, and in conjunction with China’s largest development company, Vanke, this huge, mixed-use project has yet to break ground, but thanks to its schematics and blue prints is already boasting LEED certification.

From an independent company to a luxury brand; Shangri-La is sharing its ESG with the public amid a ramped up marketing of its eco credentials that embrace 64 of its hotels. Recently publishing its first sustainability report – Enhance, Enrich, Embrace – the company emphasises among other points, reductions in CO2 emissions (7%), energy consumption (5%) and water consumption (6%) per guest night over all 64 hotels in 2010 when compared with 2009.

“Much has been written about ESG’s evolution but as far as I have observed across industries and slowly within the tourism industry, what started as a response to climate change’s impacts has now resulted into a shift to ‘business as unusual’,” says Gallardo. “No longer are we only able to talk about a single bottom line, for if business were to do good, it had to do so environmentally, socially and economically. Furthermore, there has become a growing consciousness beyond mere carbon footprinting and setting reduction targets but to a deeper taking in of voluntary reporting and disclosure.”

The more genuine the efforts the more disclosure, and yet this is still taking its time to influence the individual guest, although

hoteliers are pinning their hopes on Gen Y. The main drivers are largely still the owners and stakeholders. Gallardo explains: “We have seen an increasing buy-in/understanding from our owners and management, thereby committing resources to progress towards our ESG targets. While individual guests still choose destinations based on price and location, we have business clients who are themselves leaders in ESG in their own industries, [and] booking greener hotels/banquets align with their philosophies.”

“The mass market is not buying sustainability at this point,” agrees Hecker. “But they do appreciate it is there. At the moment it is more about hotel owners and operators finding a means of

distinction. But investors are looking at future markets, as the younger generation is more in tune to buying room nights on the basis of sustainable practices.”

The private sector has shouldered the early work, but governments are finally beginning to support the hospitality industry’s efforts in meaningful ways. Australia, Singapore and the Maldives are well on their way, and others such as Korea, Vietnam and The Philippines are starting to make taking the narrow path a little less like an uphill battle. As this support from the authorities is relatively recent, what has been the real motivation up to now?

While a genuine love of the planet occasionally gets a look in, most companies state financial benefits. Many owners have been slow to cough up the initial increase in investment a green hotel needs, but the lure of real future savings is starting to make an impact. “The best argument for everything is always cost,” says Hecker. “The economic argument is an easy way to convince people. You don’t have to rely only on the good will or ‘protect Mother Nature’ aspect.”

And specifically because of this financial sustainability, the future looks an increasingly bright shade of green. “I can see a tipping point happening in the next five years,” foresees Hecker, “certainly within the area of energy consumption if oil prices go back up again because of diminishing supply.”And what of the future? Moore says long term EarthCheck members are already planning ahead. “They have progressively improved operational efficiencies and are now looking at how to improve their underlining asset value. This is the next step in sustainable tourism and we call it Asset Enrichment. It’s all about investing in sustainable technologies, refurbishment design, retrofitting and future-proofing the built environment. Owners understand the concept of capital depreciation in both soft and hard infrastructure as their assets progress through their natural lifecycle, but the reverse can also be achieved.” He also cites technologies that will be able to convert waste into energy at a minimal cost likely the most valuable future assets.

As Hecker points out, “It is always the challenges that create the inspiration for innovation – or force you to do it.”

Shanghai’snewly-launchedKerryHotelPudongandChinaWorldSummitWinginBeijingarebothLeadershipinEnergyandEnvironmentalDesignGoldcertified

Back in business

Robin Lynam’s report on Singapore’s hospitality industry did not make happy reading for the city state’s hoteliers a year ago. He returns 12 months down the line to see whether the situation has improved

M a r k E t r E p o r t

16 AHCT August 2011

M a r k E t r E p o r t

August 2011 AHCT 17

in many cases are enhancing their facilities to remain competitive.

According to industry analysts CB Richard Ellis Hotels Asia Pacific (CBRE), the STB’s targets are likely to be “comfortably met” with average room rates increasing by 10% to 15% from 2010 levels, having increased by 11.3% in 2010.

Average room rates for mid-tier hotels made the greatest improvement, with a 22.4% increase from S$137 in 2009 to S$168.50 in 2010.

For 2011 CBRE forecasts occupancy levels of between 83 and 86 per cent, representing a slight dip from the 85.6% recorded in 2010, but up from the 81.8% and 83% occupancy levels in the first two months of this year.

“All indicators point to the sector having made a very strong recovery post financial crisis. The prospects for growth in the sector are very positive,” says Robert McIntosh, CBRE Hotels Asia Pacific Executive Director.

According to CBRE, revenue per available room or RevPar grew 24.7% last year to S$181.64 and is expected to increase between 7.5 and 10% this year. Upscale hotels, including boutique properties, increased 28.34% to S$205.90 from S$155.70 a year ago. RevPar increased the most for economy hotels, rising by 41.75% year on year to S$86.10 in 2010.

“I think we’ve all been quite happy with the way demand has gone,” says Paul Jones, general manager of the Mandarin Oriental Singapore.

Corporate boost“There has been a healthy increase in visitor arrivals since last year. People ask if it’s all connected to the Integrated Resorts, and of course they are doing well, but we’re also seeing an increase in corporate travel. From a business point of view Singapore is thriving and a lot of people are travelling here on business. That’s where we see our biggest increase.”

The centrally located Mandarin Oriental, currently ranked 13th best hotel in Asia by Travel and Leisure, opened in 1987, but began a multi million dollar renovation programme in 2004, the latest stage of which last month was the opening of a new spa.

In addition, the pool area has been spectacularly re-landscaped to open up views over Marina Bay, and guests can now enjoy the almost nightly light shows obligingly put on by the nearby 2,561 room Marina

Bay Sands, which opened to much fanfare in June 2010.

Just as Jones reckons the Sands has been good for Mandarin Oriental, Ogie Manuel, director of sales and marketing at Shangri-la’s Rasa Sentosa Resort, says the new attractions at the Sentosa Integrated Resort have boosted their business, although the Rasa has also benefited from a multi-million dollar renovation. With all the new hotels opening, older ones need to invest to stay competitive.

“We are seeing an increase in MICE business this year following our revamp. With an inventory of 454 rooms, 14 function spaces including two ballrooms in addition to seven restaurants and bars, the resort is an ideal haven for corporate incentives. This is further enhanced by the fact that we are the only beachfront resort in the country,” says Manuel.

Most of the properties coming on-stream over the next two years or so are new buildings, but there is also a trend in Singapore towards capitalising on the heritage of older ones.

Icons of hospitality from the island’s colonial era such as Raffles Hotel and the Goodwood Park Hotel have now been joined by the Hotel Fort Canning (HFC), built in 1926 and originally a part of the headquarters of the British Army, and The Fullerton, built in 1928 and originally a government building, housing, among other tenants, the General Post Office.

“There are a lot of beautiful historical buildings in Singapore which could be converted into boutique hotels or luxury hotels and I think there will be more over the next four or five years,” says Supriya Ghosh,

tourism performance. Visitor arrivals totaled 11.6 million and tourism receipts added up to about S$18.8 billion.

“The draw of our newly-introduced Integrated Resorts was one of the many factors that contributed to the strong tourism numbers,” says Edward Koh, regional director Greater China, of the Singapore Tourism Board (STB).

“Other key projects coming on stream over the next few years include new attractions at Resorts World Sentosa, the International Cruise Terminal, Gardens by the Bay, River Safari at Mandai, and rejuvenated heritage precincts like Chinatown and Little India. Building on 2010’s stellar tourism performance, we are optimistic to meet our forecast of between 12 million and 13 million visitors, and tourism receipts of between S$22 billion and $S24 billion for 2011,” he adds.

All this is good news for both the newer hotels and for established properties, which

Singapore is seldom described as exciting. It enjoys a longstanding reputation for being clean, safe and

efficient, but is generally thought to lack the “buzz” that visitors feel when visiting, for example, Hong Kong or Tokyo.

It is undeniably buzzing at the moment though. Thanks to a thriving economy and a much improved selection of visitor attractions, more and more business and leisure travellers are coming to the city.

In April 2010 when AHCT last reviewed the state of the hotel sector in Singapore, rates and occupancies were in the doldrums, and short to medium term prospects looked uninspiring. Analysts predicted that the market would continue to soften with no turnaround likely before 2012.

In fact, partly thanks to the opening of Singapore’s two new casino complexes – sorry, “Integrated Resorts” or “IRs” - Resorts World Sentosa and the Marina Bay Sands, 2010 turned out to be a record year for its

Keeping Singapore Green “Fairmont Singapore is renowned in this country as a hospitality icon with deeply embedded green and sustainable practices,” says Ng Sok Hia, director of sales & marketing, Fairmont Singapore and Swissôtel The Stamford.

“It has focused on its green and sustainable contribution to society, particularly on issues concerning water, due to the country’s limited water resources, sustainable seafood which highlights the need to change culinary preferences and purchasing habits to save endangered marine species, and the creation of a herb garden to promote healthy, sustainable organic cuisine. These projects allow the owners, guests, staff and community to be simultaneously engaged.”

Recent years have seen Singapore hotels become progressively more environmentally conscious, and at the luxury level challenged by the problem of conserving resources while not being seen to have compromised the standards of service to guests.

“I think for every company green issues are on the agenda, and for Mandarin Oriental, it’s something we’re focused on in sensible ways,” says Mandarin Oriental Singapore general manager Paul Jones. “We do a lot of recycling [within the hotel] and we have a green committee which meets on a regular basis to come up with initiatives for issues such as energy consumption, which we’ve been quite successful with.”

At Hotel Fort Canning, water wastage at the two outdoor swimming pools is minimised by an ultra-efficient water filtering system, based on technology developed by NASA.

Ultimately, according to Jones, being green not only means that the hotels are doing their bit for the environment – it is also an important part of the competitive equation.

“There are a lot of guests who are environmentally conscious and who want choices about saving resources when they travel,” he says simply.

TheFullertonHotelSingaporeandTheFullertonBayHotelSingaporehavecapitalisedonheritageassetstoestablishthemselvesasfocalpoints

SupriyaGhosh,generalmanageroftheHotelFortCanning,seesmanyofSingapore’shistoricalbuildingsbeingconvertedtoboutiqueorluxuryhotelsoverthenextfourtofiveyears

HotelFortCanningfaçade

M a r k E t r E p o r t

18 AHCT August 2011

The Fullerton Bay Hotel, The Fullerton Waterboat House, One Fullerton, Clifford Pier and the Customs House, calls “the city’s latest focal destination for both business and leisure”.

“Respect for heritage is a unique and distinct element of both The Fullerton Hotel and The Fullerton Bay Hotel,” says Viterale.

“The Fullerton Building possesses an illustrious history and its Palladian architecture exudes a splendour and grandeur that is rare in Singapore today. With its historical significance, distinguished Doric columns and monumental portes cochere, the building is eminently suited for a grand hotel.”

Guests, he says, like to visit the 800-square foot Fullerton Heritage Gallery, opened in July 2010, to showcase the legacy of the hotel. Displays include photographs, maps, stamps and philatelic materials that date back to 1932. He believes a glimpse of the history enhances guests’ appreciation of the destination.

“With The Fullerton Bay Hotel [also opened July 2010] we had a much-treasured opportunity to be able to develop it on the site between Clifford Pier, which was built in 1933, and the Customs House which was built in the 1960s. Both public buildings had played important roles in the modern history of Singapore, and it is a great honour that we can help bring this piece of history to our guests through integrating it into our hospitality experience,” says Viterale.

From fears 15 months ago of a serious oversupply of rooms, Singapore hoteliers are now looking to the future with confidence.

On the wayAs of 1 Jan 2011, Singapore’s hotel room inventory stood at over 47,000 rooms. According to the STB with the opening of more hotels such as Oasia Hotel, Mövenpick Sentosa and the Rochester, there will be an additional 2,000 rooms by the end of the year.

Openingsin2011Innotel Hotel (open)Santa Grand Hotel East Coastibis Singapore Novena (open)Oasia Hotel (open)The RochesterMövenpick Hotel Sentosa (open)

Beyond2011W Singapore Sentosa CoveDorsett Regency HotelOne Farrer HotelWestin Hotel SingaporeRamada SingaporeDays Hotel

“There is a prevailing demand coming from the Integrated Resorts and major draws from high profile events including F1, Screen Singapore and other events of international appeal,” says Ng Sok Hia, director of sales & marketing Fairmont Singapore and Swissôtel The Stamford.

“Singapore is a vibrant and fast evolving destination renowned for attracting some of the best talents in the culinary world, including Michelin star and celebrity chefs, and a remarkable entertainment scene which can rival some of the best the world has to offer.”

An evolutionAccording to Paul Jones, “The integrated resorts have helped to position Singapore further forward in people’s minds, beyond the attractions of a casino, but in encouraging a great deal of MICE business, large conventions, exhibitions and conferences. I think this is great for any destination to have, and the sort of meeting space Singapore can now offer as a city is phenomenal. It’s positioned right up there with all the world leaders. The STB is generally aiming towards Singapore becoming a longer stay destination and with all the attractions here, I think that’s already starting to happen,” he says.

“It’s not a two night destination. You can stay for a week and be kept occupied with lots of things to do.”

general manager of the Hotel Fort Canning.That view is shared by the analysts at

CBRE who point out that there is keen investor interest in converting buildings designated for conservation into boutique hotels, and that bidding for the sites is highly competitive.

The projects that pioneered this movement include the converted Straits Chinese trading houses of the Berjaya Singapore Hotel in Tanjong Pagar and the Chinatown shop houses that were converted into Hotel 1929.

Although the exteriors of these properties must by law remain very much as they originally were, inside hotels such as 1929, the New Majestic and HFC feature the latest in-room technology and interior designs which largely eschew nostalgia.

At HFC, which was until recently a private club in a park setting, the room and suites are decorated in an emphatically minimalist style to focus attention on the lush greenery of the site of Singapore’s first botanic garden.

“A lot of our guests are here for leisure and they like the park setting and the quietness of the location. The majority of hotels are located in the Orchard or Marina areas, and Sentosa, and people are looking for something a little different,” says Ghosh.

Although the two Fullerton properties do not dominate the skyline of Marina Bay in the way the Sands does, at ground level they too have astutely capitalised on heritage assets to establish themselves as focal points of an area, which Giovanni Viterale, general manager of The Fullerton Heritage comprising The Fullerton Hotel,

TheRasaSentosasaysithasseenanincreaseinMICEbusinessthisyearduetoarevampandthefactthehotelistheonly

beachfrontresortinthecountry

Social media has impacted many aspects of daily life, the choice of hotel accommodation included, so it only makes sense that hotel and hospitality groups around the world have embraced it.

From boutiques to chains, many hotels in Asia have a strong social media presence, but it seems to be a marketing medium still in its infancy, and much of the current conversation is in the ambit of discovering how it can be used to find the right customer as well as benefit the hotel.

Sean Seah, Langham Hospitality Group’s global director of eCommerce, provides a smart analogy to compare today with the pre-social media era.

“In pre-social media days we have a picture of what you call a rock concert: everyone is looking the same way, singing the same song the guy at the front is singing: it’s one single message. Modern day marketing is more like a wedding banquet or reception with different tables of people having conversations, and everyone knows the bride and groom. The way to build a brand there is to go to every table and have a conversation, and it’s a two-way conversation.”

An energetic edgeThis two-way conversation defines the way that social media has impacted the ways that hotels are using it.

Seah believes that social media has given traditional hospitality marketing a more energetic edge that enables Langham to engage with customers on its own level and at the same time find out what the customer perception of the brand is.

Kelly McGuire, social media specialist at revenue solutions company IDeaS says that the give-and-take nature of social media makes it a valuable source of data about guests that hotels can use to add to their “existing efforts to understand guest preferences and improve our competitive positioning in the market place.”

McGuire adds that when dealing with a marketplace in which hotels are in danger of being commoditised, with decisions made solely on price, it is even more essential that hotels are able to use social media to differentiate themselves on attributes

beyond pricing. “Social media holds high importance for the

hospitality industry because it is a platform on which people share and influence fellow users. It is also a channel where decisions are made based on other people’s decisions,” says Jessica Chuang, senior marketing manager for Hotels.com Greater China.

She adds that this process has made social media a crucial part of the pre-trip process with users making decisions such as the choice of hotel based on information gathered on social media.

According to McGuire, short-term promotions and reviews are are both important elements in the pre-trip process.

“Reviews are highly influential in consumers choice of which hotels to book. Revenue management needs to pay attention not only to the price position of their competitors, but also the prevailing sentiment of reviews, and then price accordingly,” she says.

However, to ensure that a social media campaign is correctly deployed, there is a need to understand the difference between a social media platform and other marketing channels that are commonly used, for example print, according to Chuang.

“Sharing information on social media requires a more tailored approach because unlike traditional platforms, which are less personal, social media is a much more intimate platform,” she says. “Sites like Facebook and Twitter hold personal information such as photos, contact details and more. Therefore, whatever content that is communicated needs to be centred around the user rather than focusing too much on the brand.”

A personal connectionHotels.com uses both Facebook and Twitter, but Facebook serves as the main channel due to its ability to easily let them share deals, offer recommendations and interact with customers. “Our Facebook fanpage is our main social media tool where we share deals, recommendations and interact with our fans,” Chuang explains.

This multi-pronged approach is the road that Hong Kong’s Langham has taken. Seah says that due to media fragmentation it is difficult to communicate a single message, something that the hotel does using social media due to its viral nature.

“Social media is connecting people one-on-one on a level that advertising has never been able to do before. For us it’s quite good to connect directly with customers to build our brand. In the old days you might have communicated with customers through telephone or email and it’s a very private conversation, but with social media a you are conversing with the customer on a public medium,” Seah says.

Despite the one-on-one nature of social media, he doesn’t think it would require a great deal of extra manpower than traditional media, because the impact of one message can be multiplied around the web.

“Although you are only talking with one customer you are in fact talking to many customers, and you can be answering a question that 200 or 300 other customers want to ask,” he points out.

But in order to do this, the right social media platform needs to chosen. “It’s important for the hotelier to establish his/her property’s position in the market place and therefore establish its target audience,” says Brenda Fields, founder of hotel sales and marketing consultancy Fields & Company.

“Those two key elements in place will then drive the objectives

and help determine the methods to reach its audiences. There is no right or wrong way to do this. It’s all relative to the particular property,” she adds.

Seah maintains that selecting the right platform is simply a matter of understanding what kind of conversation you want to have and using the social media platform that is best suited to that conversation.

“You use micro blog spaces like Twitter and Weibo if you want a broadcast medium where people follow you and understand what you are doing,” he says. “If you want to go a little bit deeper than140 characters you can use a social network like Facebook where you can upload videos, conduct polls, and so on. If you’re looking at an audio-visual space like YouTube it is more content driven and the key is to know what customer is influenced by each channel.”

Other organisations, such as Hotels.com, take a less intense approach. Chuang says that social media and traditional media need not be mutually exclusive, and integration of the two delivers the best of both worlds.

“If anything, social media has boosted our traditional campaigns by giving more exposure to our promotions on the web. For example, besides the usual advertisements we publish in print media, we also flash them on our social media sites. From there, we have users post comments, reviews, ‘like’ hotels and in turn influence other traveller’s decisions,” she concludes.

“It’s always a little risky to think, regardless of the marketing medium, that ‘one size fits all’,” Fields says. “Eventually, due to the evolving technology, there will be a new marketing arena.”

HotelsacrossAsiaareembracingsocial

media,butthereisstillmuchmoretodiscover,

Simon Smithreports

GettinG with

tHe in crowd

SeanSeah,globaldirectorofeCommercewithLanghamHospitalityGroup,believessocialmediahasgiventraditionalhospitalitymarketingamoreenergeticedge

KellyMcGuire,socialmediaspecialistatrevenuesolutionscompanyIDeaS:“hotelsareabletousesocialmediatodifferentiatethemselvesonattributesbeyondpricing.”

Socialmediahasbecomeacrucialpartofthepre-tripprocess,saysJessicaChuang,seniormarketingmanagerforHotels.comGreaterChina

SocialmediatrackingsoftwarefromrevenuesolutionscompanyIDeaS

t E c h n o l o g y

20 AHCT August 2011

t E c h n o l o g y

August 2011 AHCT 21

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Hotels go to great lengths to create the right, and best impression from the moment a guest arrives.

In the last 20 years lobbies have evolved from being simply a route to the lifts to offering retail and

commerce opportunities, F&B stations, bars, meeting places and even art galleries, all of which influences what is in the lobby — furniture, plants, art — and where it is placed.

Balancing the aesthetics of this increasingly important space with the needs and wants of travellers is essential to create a positive impact on perceptions and behaviour.

Starwood Hotels & Resorts’ customer research shows that the first ten minutes of arrival define the guests’ entire experience and establishes their mindset.

This proof that the physical environment has an immediate effect on guests’ interaction — and possible ‘stay and spend’ reaction — has led the group to introduce ‘Le Méridien Hub’, “a re-interpretation of lobbies as social gathering places for people to converse, debate and exchange.”

Curated artwork has been commissioned to set the tone of the environment and Eva Ziegler global brand leader at Le Méridien and W Hotels says: “More than 12 years ago W lobbies became ‘living rooms’. Soon after, Sheraton brought people together with the Link@Sheraton. Most recently, the Aloft brand’s lobbies have been designed to draw people out of their rooms through open floor plans and modular, flexible seating.”

Le Méridien Barcelona is the first hotel to fully execute the Hub experience, while others will launch globally throughout this year.

“I tell everyone I work with that the first impression is the best impression,” says Ed Ng, founding partner of architect and design firm, AB Concept, whose design projects include W Retreat & Spa Bali, Shangri-La Far Eastern Plaza Hotel Tainan and Hotel Jen Hong Kong.

The moment a guest steps into the hotel entrance, the property’s “narrative” should be obvious, according to Ng. “It’s fundamental, it comes before anything, it is what the hotel is ‘about’ and not knowing it is like a movie director without a script.”

This ‘narrative’ guides all design principles, says Ng including colours, textures, artworks and furniture placement and hotel brands have very specific approaches nowadays, which start in the lobby.

Usually a resort lobby will be situated to make full use of a sea, pool, deck or even cliff view. A relaxed tone needs to be immediately established with free-flowing furniture placement, appropriate colours and art.

Dewi Anggraini, director of PR at the InterContinental Bali resort, says, “Our lobby is very interesting. The resort has deliberately used the area to establish ‘place’. “[We have commissioned] artworks to symbolise some special, memorable places in Bali. Statues feature by the pond, which represent characters from the Hindu epic, Mahabrata. Also in the same place there are 17 stone fish which celebrate the spirit of Indonesian independence and bring prosperity to the property. To set the mood in the evening, there is Balinese music.”

Likewise, when Ng designed the W Bali foyer he concentrated on producing an “indigenous utopia”. Touring the island enabled the designer to “immerse myself in the colours of the sea, sand, animals, sky.” The resort foyer became the beginning of a colour palette (blues) “journey”, which meant “everything fell seamlessly and naturally into place, it looks balanced and makes sense to guests,” Ng says.

Location, location, locationDesign directions are often dictated by the location of the property. Some city hotels are now situated on high floors of multi-function buildings with a general ground floor entry-way, which is sub-divided so visitors reach their appropriate destination whether they are attending a function or are staying guests.

At the Park Hyatt Beijing, hotel manager Roger Habermacher points out: “Our foyer is an integrated part of the overall look and feel of the hotel design and its purpose.” Interestingly, the two spaces have been designed by different designers, but Habermacher says they “blend harmoniously.”

The majority of guests — “especially first timers” — are, apparently, “loving” the novel approach, although Habermacher concedes: “Group arrivals do become tedious due to the distances between ground lobby and check-in.”

Airport hotels have traditionally not been as multi dimensional

Much has changed in hotel architecture and design over the past decade. Zara Horner takes a look at what some say is the most important part of a property – its lobby

MAKinG A GRAnD entRAnCe

TheInterContinentalBaliresortfeaturesartandstatues

ParkHyattBeijing’slobby–anintegratedpartoftheoveralllookandfeelofthehoteldesignanditspurpose

ABConcept’sTainanShangri-La

ABConcept’sWBalilobby,incorporating“indigenousutopia”

Green at Hotel IconLike almost everything else at newly-opened Hotel Icon Hong Kong, lobby art makes a major design statement. Natural light floods in through floor to ceiling glass on two sides making this otherwise austere box the perfect location for a 230 square metre vertical garden created by acknowledged master of this medium, French botanist and artist Patrick Blanc.

More than 70 species of plants form exuberant swirls of varied texture and colour in a free-form mural. Within a couple of months, most of the plants are visibly thriving in their new environment. A few threadbare sections need attention and it will be a while before all the fine-tuning is finished. But in due course everything should be virtually self-sustaining.

Some plants have flowers, including spectacular pink and purple Medinilla magnifica. But green is the dominant colour and, not surprisingly, Green is the name of the hotel’s lobby bar-cum coffee shop, the ideal setting for plant watching.

Cheaper than a painting of comparable size and impact, Dr Blanc’s creation cost around HK$2 million (US$257,000). But it makes a sizeable contribution to the hotel’s status as a treasury of cutting edge art and design: architectural design is by Rocco Yim, interiors by William Lim and restaurants by Conran & Partners.

Over the past two decades Dr Blanc has successfully created some 200 public vertical gardens around the world, including the most famous at the Quai Branly Museum in Paris. As a botanist he has spent 30 years researching plants and their ability to adapt to extreme conditions; and as an artist he has an unerring eye for combinations of colours, textures and forms.

It looks easy to construct a framework covered in thick grey felt with pockets into which plants are placed. Add irrigation pipes to supply moisture and nutrients plus a trough at the base to catch excess water for recirculation. However, a number of Hong Kong developers and contractors have discovered that green walls can soon wither and die. Everyone will be watching closely if another Patrick Blanc project in a prominent outdoor Hong Kong location is confirmed. Carry your own machete to cope with the likely jungle of indoor and outdoor green walls that will doubtless soon be sprouting all over Asia as imitators strive to follow the master.

By Jane Ram

Wine and Bar Show ad artwork 25 July 2011 outline.indd 1 25/7/11 12:23:31

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as other properties and perhaps have undergone the most change in recent years. “This is [primarily] a business hotel [but] with a resort feel,” says Deddy Sasmita, director of sales and marketing at Sheraton Bandara Hotel, which is near Jakarta’s international airport.

“Nowadays it’s not only for transit guests, but is also used as the venue where many lifestyle activities are conducted. We have free access to the internet, electronic games, a big screen TV; we do small cocktail parties; it’s a meeting place and a place where you can see and be seen.”

To accommodate these developments several alterations have been made to the set up of airport hotel lobbies. It’s less about function, speed and ease-of-access and more about design ethos. “We have done several adjustments to set-up, which goes along with our [changing] guest profile,” Sasmita says.

What’s changed?While the main purpose of a foyer in basic terms remains the same, multi-purpose has changed it. “Displaying art, retail, coffee bars with take-away drinks are only some of the features recently added to our foyer,” Habermacher says, adding “guests now see the foyer as a place to mingle, and it’s very popular for cocktails. The place has been transformed into a ‘wow’ arrival experience.”

For Ng this so-called ‘wow factor’ sets the tone for the property. “Over the last decade hotels have become much more than just places to eat and sleep. They are now as much a part of the holiday as temples and monuments, if not more so. Some people choose the hotel as a destination in itself.”

His industry colleague at HBA seems to concur. “To me foyers are symbolic thresholds,” says Frederico Masin, design director. “It’s where you determine the nature of the space you are creating in relationship to the external world: the space either sets apart or merges and therefore is extremely important in creating an ‘experience’.”

But Masin’s opinion about change diverges from his contemporaries, and to him they are only the start of the journey. “I don’t think foyers have changed much in the history of architecture. In my mind, foyers are not spaces to be used by the guests, nor by operations, only incidentally,” he adds.

Masin has worked on the Bund 18 restoration in Shanghai and with Marriott, Grand Hyatt, InterContinental, and Shangri-La groups. “I’m not into big ‘wow’ lobbies,” he says. “I like more intimate ones, like the Shanghai Puli hotel.”

Intimate check-in is a topic Ng returns to several times. In

the old days the foyer housed an instantly recognisable reception, concierge services and little else, but now its function has diversified and check-in is a much more private affair, he says.

“Some groups seem to be trying to eliminate it altogether. Making the check-in process pleasant and easy is an important function of the lobby so that now it’s all very relaxed, even intimate.” This can mean sets of small tables and chairs to sit at which need to be positioned for easy access and yet privacy.

Habermacher says it may be about achieving the ‘wow factor’, but the basics are still the most important elements: “Cleanliness, smell, the right temperature depending on the season — have to be right, so that the guest can actually enjoy the [setting].”

Modifications are constant, for example the wooden flooring will soon be changed to marble. “Simple reason – the large usage of our foyer,” Habermacher says. “It’s easier to maintain marble than treating scratches on the wooden floor.” In addition to this, more internet ports and power plugs will be installed “in line with customer demands”, and the hotel has incorporated low wattage floodlights to be used during cleaning and setup and take down of events, to support its green initiative and save energy.

Masin predicts lobbies will become more and more interactive. “They will be what plazas are in southern Europe, where you carry out social and professional life. It’s the public heart of the hotel.”

And for Ng the work will never be complete. “Foyers are about catering to guests’ needs, which are constantly changing,” he points out. “No one had heard of iPhones or iPads a few years back now they guide practically every principle. It’s about understanding travellers’ habits and wants. Concierge services are used much less now and in future guests may not even need check-in desks; they will be welcomed on the iPhone and messaged a code for their door. The lobby will have less staff to attend to [traditional] functions and more staff catering to lifestyle.”

However, he says designers can’t make any of this happen on their own. “They need visionary hotel groups and proprietors to explore and push boundaries.”

GreenwallatGreenatHotelIcon,inset,creatorPatrickBlanc

EdNg,foundingpartnerofarchitectanddesignfirm,ABConcept:“Thefirstimpressionisthebestimpression”

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ane

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vanilla and strawberry that continue to be the best sellers, although more adventurous flavours, such as the seasalt caramel, have also enjoyed solid sales, and Hong Kong Milk tea is among her top 12 flavours. Riley has also introduced a new product, gelato on a stick, for this summer.

Founded by three Italians and one Canadian in 2003, I-Scream, which makes gelato and sorbet, has stores in Macau and Hong Kong, and like XTC, its flavours include Asian-inspired choices such as red bean and Japanese green tea gelato in addition to classics like caramel, hazelnut and vanilla.

Something savouryMaster gelato maker Paolo Predonzan believes it’s the company’s use of the best natural ingredients, and all products being handmade, that accounts for its success, and this is the reason why it hasn’t yet jumped on the frozen yogurt bandwagon. “At I-Scream we do not believe that frozen yogurt is in line with these philosophies but never say never: if we do it, it will be something different from what can be found now,” he says.

I-Scream has worked with many restaurants in Hong Kong to create unusual flavours such as pavlova and lemon grass-tomato. “Last week we had a dinner where we served asparagus, ginger and chili, cod fish and parmesan flavours, all of which went down very well with guests. Other savoury flavours that have done well for us include olive oil, saffron, ricotta and foie gras.”

However, for day-to-day business, I-Scream prefers to focus on the most popular flavours. “We introduce many flavours every year on rotation but we don’t keep them for a long time, because people want mostly classic flavours. When you have 600 flavours and 24 tubs in your cabinet, you do not have too many possibilities for change, and the last flavour we introduced on a regular basis was cookies and cream. I’ve sold gelato in Italy, Germany, Austria and Hong Kong, and chocolate, vanilla and strawberry were always the best sales,” says Predezoan.

Following success in Hong Kong, the brand hopes to open stores in Mainland China, and has Shenzhen and Zhuhai in its sights.

Don’t forget the fruitAsked to explain the current popularity of frozen yogurt in Asia, Italian frozen dessert manufacturer PreGel believes it’s because it is lower in fat than ice cream, and yogurt and fruit – which it is frequently served with at self-serve fro yo stores – make such a great combination.

As for flavours, area manager Aero Lee says, “We recently

The humble ice cream remains big news for the hospitality industry, with the Asia-Pacific market generating profits of US$14.2 billion over 2010, a figure that is expected to rise to US$19.2 billion by 2015. The gelato market is also gathering pace, with the 2011

Gelato and Confectionery convention in Rimini attracting many Asian customers, particularly from China, which is currently the fastest-growing market, according to broadcaster Deutsche Welle.

It’s a similar success story for frozen yogurt. Daily deal portal Beecrazy.com recently broke the Hong Kong online buying record after 100,000 vouchers for US frozen yogurt brand Tuttimelon were sold.

Local flavourAsia-based frozen dessert brands such as Hong Kong’s XTC Gelato, which also sells frozen yogurt and sorbet, are doing good business. The brand currently has two stores in the city and there is a possibility of expansion if it can find the right location.

Owner Georgie Riley says, “We change our flavours every four months, and have just introduced elderflower and plum and banana flambe as part of our summer season selection. We’ve also re-introduced some old favourites such as lemon pepper and spicy chocolate. We have flavours like Hong Kong milk tea as well – we were the first company to ever launch this flavour. We like to reflect the tastes of the local market, which is something a larger company would find difficult to do.”

While Riley says customers enjoy tasting the new creations, it’s the old favourites such as chocolate,

From good old chocolate and vanilla to banana flambe and lemon pepper... frozen desserts are hot at the moment – and the market looks set to get even bigger in Asia, says Helen Dalley

launched sea salted caramel yogurt with Arabeschi brownies, and over the coming year, we plan to launch fresh fruit soft yogurt. I’m going to propose that all of my customers use 2kg of fresh fruit with our products to give a really strong fresh fruit taste without any yogurt flavour. I say this as we’ve found from our market research that not everyone likes the taste of yogurt, so we want to try and win them over.”

So what what are PreGel’s most profitable products? Lee elaborates: “Original flavour frozen yogurt is the best seller in the frozen dessert market in Asia, which is closely followed by strawberry, mango, chocolate and vanilla, and we expect that these will continue to be our best sellers.” Lee feels that many of its competitors in the Asian market still haven’t managed to nail these basic flavours and there is still a long way to go before this fledgling market can deliver the best sellers in this segment.

As for breakdowns of which flavours do well in different territories, Lee, who travels to many frozen dessert shops around the world in his role, says refreshing flavours such as strawberry and green tea are always popular in Asia, particularly during the really hot summer months, but like I-Scream’s Predonzan, he believes the Asian market isn’t so different from other territories, such as Europe or North America. One thing is for sure, however: whether it’s ice cream, gelato or frozen yogurt, the demand for the old classics – vanilla, chocolate and strawberry – is as strong as ever.

XTCGelato’srangeofgelato,frozenyogurtandsorbetincludesexoticflavoursincludingspicychocolate

I-Scream’sPaoloPredonzanwithgelatofans

I-Screamisworkingonsavouryflavoursincludingasparagus,gingerandchili,codandparmesan

Whileexoticflavoursaregrowinginpopularity,classicssuchaschocolate,vanillaandstrawberryarestillbestsellers,saysPredonzan

ItaliandessertmanufacturerPreGelbelieveslowerfatisthereasonforfrozenyogurt’ssuccessinAsia

XTC’stwo-scoopcone

Cold comfort

Brewing success in AsiaTea remains the world’s favourite hot beverage, but with so many new varieties and blends available, what are the current trends and what’s selling best, asks Daniel Creffield

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“There is definitely a trend toward better quality tea in four and five-star hotels. Better quality often means loose leaf teas or at least full leaf premium teabags,” begins Tony Dick, director

of Tea Concepts, established in Hong Kong in 2004 and one of the leading suppliers of premium teas to hotels and restaurants primarily in Hong Kong, Macau and southern China.

“We find that five-star hotels are keen to differentiate their tea offering from other similar hotels. This may be through a branded loose leaf tea, high-end tea bags or through a house branded tea menu developed for them by a speciality tea supplier such as Tea Concepts.”

Tea Concepts is a modern and innovative company, offering the latest trends in tea and herbal beverages from around the world and Dick says that as the fastest growing premium hot beverage, these are exciting times to be involved with tea.

“Overall the wider tea choices now available to five-star hotels mean that they can be much more selective when choosing a tea service. Certainly there is no reason why hotels should be serving supermarket teabags to their tea-drinking guests.”

He adds that the teas hotels continue to sell most of remain the ‘classics’: English breakfast, Earl Grey, jasmine green, chamomile and mint.

Andy Lau of Wah Fong Tea Company agrees that loose teas and better quality tea bags are becoming popular in five-star hotels and restaurants, as are fruit-based varieties. Wah Fong has been selling

fine traditional Chinese teas to premier hotels, clubs, and restaurants throughout Hong Kong since 1952. The company specialises in custom tea blends for its many clients.

“Some hotels and restaurants are serving loose leaf tea in the classic English style rather than the standard tea bags,” says Lau. “However, many are upgrading to loose tea in triangle tea bags. This makes serving easy for both customers and waiters.” However, he makes the point that premium Chinese teas, costing HK$100 (US$12.8) per pot and above are always served in loose tea form.

Tea trendsWah Fong’s range includes premium Chinese teas and fusion tea blends under its Century’s Best brand as well as quality floral, fruit and herbal teas. Lau says while the entire range is selling well, trends do emerge. For example, Longjing tea, also known as Dragon Well, a variety of roasted green tea, is very popular due to its high antioxidant properties, he reveals. “Also it acts as a relaxant and has been proved to decrease blood pressure – making it very popular with bankers!”

Lau notes that as a summer drink, ice teas are perennial Asian favourites, especially Thai and lemon ice teas. However, Wah Fong’s recent creation of Chinese ice teas including ‘icy osmanthus oolong’ and ‘honey sweet jasmine‘ have became popular due to the natural tea quality and unique clean tea taste, he says.

In terms of other trends, Lau says there has been a move away from flavoured fruit teas, even those with natural flavours, as customers want tea made from the genuine plant or flower.

MountEverestTeaCompanycanblendteastocustomers’specification

BOHsaysblackteasoffernumeroushealthbenefits

TeaConceptsbelievesthereisdefinitelyatrendtowardbetterqualityteainfourandfive-starhotels

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As a result, Wah Fong’s fruit tea range includes chrysanthemum, camomile, hibiscus and Osmanthus blossoms, jasmine, red rose and French pink rose buds, lavender seeds and others.

Established in 2002, The Natural Tea Company is also taking advantage of the increased demand for high quality, healthy tea. A leading Hong Kong importer and distributor, its three main brands are Florte, Gourmetti and Pure Tea.

Florte offers a selection of teas in fruit, floral, green and herbal varieties. Made with the finest ingredients, which are handpicked and passed through a careful selection process, the range includes pink rose buds, lavender, lychee glee, pomegranate

and Roman green tea.The Gourmetti, or ‘gourmet-tea’ range includes fruit, flower,

herbal and green teas, while the Pure Tea Range is available in five varieties, including organic green, herbal, fruit, floral and ‘wellness’ blends.

“We saw the potential when we first started as there was really nothing on the market at that time in Hong Kong,” says Rafael Rouault of The Natural Tea Company. “Since then the popularity of this kind of tea has risen, especially for fruit tea and there is of course more competition for us. But the market for fruit and health teas, and natural teas generally continues to rise.”

The company supplies to hotels and restaurants primarily in Hong Kong, but increasingly further afield, including to Japan, Europe and the US.

Based in Germany, the Mount Everest Tea Company was founded in 1927 and exports approximately 600 different kinds of tea worldwide. As well as stocking fruit and herbal teas such as lapacho, rooibos and honeybush, it can blend teas to customers’ specification. The company’s range also includes black, green, white and blooming (flowering) teas, flavoured black and green tea.

Mount Everest has set up a number of long-term, fair trade business relations with many plantations from which it obtains its tea at a fair price. These plantations are situated in Darjeeling, Assam, Sikkim, Southern India, Nepal, Ceylon, China, Japan, Taiwan, Kenya, Java/Sumatra and so on.

The Mount Everest Tea Company GmbH is continuously looking for new trends, in combination with a traditional approach on which it has secured its worldwide reputation.

Another major producer and exporter with a rich history yet forward-thinking ideas is BOH Plantations Sdn Bhd in Malaysia. While the company does offer a range of fruit teas, it is its premium black teas, of which it is the country’s largest producer, for which it is best known.

Tea and wineEstablished in 1929, BOH has the largest combined acreage of tea gardens in Malaysia’s picturesque Cameron Highlands.

“Tea is very much like wine; the conditions in which the crop is grown have great influence on its final character,” says the company. “BOH’s tea gardens, bringing together the ideal environmental conditions of Cameron Highlands and the precision of mechanised operations, yield a tea with superb characteristics – bright and brisk complemented by a delightful aroma.”

BOH packs its own teas, which are marketed both domestically and internationally. The main product range includes regular black tea, ice tea, ‘teacino’, a 3-in-1 and a 2-in-1, a ‘garden tea’, Cameronian Gold, an ‘alternative tea’ and Seri Songket (fruit flavoured) and Teh Tarik Kurang Manis (a hot Malaysian tea beverage made from black tea and condensed milk).

BOH is keen to stress that black teas offer health benefits whether combined with fruit and herbs or not.

“Besides containing a high amount of vitamins and minerals, tea also acts as a diuretic and therefore helps kidney as well as colon functions,” says the company. “It aids digestion by stimulating the body’s digestive juices and helps the stomach muscles’ action and takes the ‘heaviness’ out of a meal.”

“Overall the wider tea choices now available to five-star hotels mean that they can be much more selective when choosing a tea service”Tony Dick, Tea Concepts

BOHPlantationsisbasedinMalaysia’spicturesqueCameronHighlands

MountEverestTeaCompanyobtainsitsteaatfairpricesfromplantationsworldwide

Ice making machines, as with all refrigeration equipment, have had to evolve substantially since the Montreal Protocol, an international

treaty to limit ozone depleting substances, was signed in 1997.

“The first changes, industry wide, was the move from using chlorofluorocarbons as a refrigerant and this was followed by the use of CFC-free insulation in ice storage bins,” says Ron Soban, director of technical services with The Legacy Companies. “Energy efficiency became the next hurdle. The reduction of electrical and water consumption, while maintaining or increasing production capacity, has led to many of today’s ice makers qualifying for the Energy Star listing by the US EPA and US Department of Energy.”

Innovations in electronic controls have also brought a new generation of ice makers that enable end users to manage ice production by slowing or shutting off production during slow usage periods, allowing further energy savings. Although this can offer operational savings, there is a higher up-front cost, so a concise

Daniel Creffield looks at the latest trends in ice machines and discovers cost, ease of use and energy savings are on everyone’s minds

Freezing in the profits

evaluation of true cost of ownership is always recommended. With floor space often being a consideration, many manufacturers now offer a ‘slim’ 22-inch footprint, as opposed to the standard 30-inch width.

“It is no surprise that the single most important ingredient for ice production is water,” maintains Soban. “And water quality is extremely important, not only for clear, hard ice, but also for energy efficiency and equipment longevity.”

With efficiency being such a keyword, The Legacy Companies’ range of Maxx Ice machines are designed and manufactured with this – and simplicity – in mind. “They don’t have a lot of bells and whistles. Customers simply want an ice machine that is simple to operate, one that works and one that saves them money. Water and electricity in, clear and clean ice out, at a value,” says Soban.

Maxx Ice currently offers cubers ranging in size from 50lb self-contained units to 1,000lb modular units. They are backed by a well-trained service network and are built for efficiency, durability and ease of service. Cube styles come in many varieties,

in addition to flaked and nugget ice. Most manufacturers, such as Maxx Ice, offer three or more cube styles. These different styles, along with ice transport carts or transport tubes, offer a wide range of options to the catering industry.

Environmental issues ‘desirable’Paolo Moro, sales and marketing director with Scotsman, says that while owner-operators regard environmentally friendly features as generally desirable in an ice maker, this is only if they come at very little or no extra cost. “With ice machines, special components are more expensive due to lower demand from manufacturers … which keeps the cost of such components higher than the standard ones, and delivery lead-times longer.”

He adds that from an energy efficiency perspective, while smaller machines are always attractive, “if a larger machine costs less (and there are no physical constraints), then cheaper is preferred to a smaller footprint.”

And is the cost of super-environmentally efficient machines coming down? ”Slowly, very slowly,” he believes. “Volumes are just not there yet.”

However, he suggests that savings are being made in other areas. “Crushed ice, i.e., nugget or cubelet ice chunks, are becoming a solution for high-end, high-volume bars and clubs, in view of the reduced labour and higher hygiene connected with their usage.”

The driest and hardest form of flake ice, cubelet ice chunks are produced at just below zero degrees celsius like all other flake ice forms, but is then compressed to remove excess residual water, reducing it to as low as 10% of its original volume.

Reflecting this, Scotsman’s innovative AFC 134 is the first large capacity cubelet ice maker that will fit undercounter. Its per day ice production of 140kg is combined with a built-in ice storage bin of 40kg and is easy to install and simple to clean and maintain.

Manitowoc Foodservice Asia Pacific says that by necessity, rising energy costs are seeing ice machine efficiency getting more attention than ever. In 2008, the company launched a wide variety of Energy Star qualified models to meet this growing need.

“These ice machines are typically 10 to 15% more efficient than standard machines,” says John Sara, senior product manager with the company. “The difference between an ultra efficient and a standard ice machine could mean up to US$200 in annual utility savings. Considering that an

ice machine can be used up to ten years or more with good maintenance, the lifetime savings can really add up.”

Companies have made significant improvements to reduce energy and water consumption. These efficiencies have been realised through improved system design as well as synergies with suppliers who offer more efficient components, such as compressors. With Manitowoc, one example of an advanced design is the ice-harvest method, including the use of its patented ‘Air-Assist’ technology which speeds the release of ice from the evaporator.

Watch the soft costsManitowoc’s Sara has solid advice for those weighing up various ice machines. “Pay special attention to all the soft costs – cleaning, utility costs – associated with ice machine usage which can easily eclipse the initial purchase price,” he urges. “Ice machines typically need to be cleaned and sanitised at least twice a year. Review the machine you are considering to see how easy it is to clean. The harder it is to clean, the higher your costs will be for ice machine cleaning and employee training.“

Lifetime energy and water costs of an ice machine can be two to three times that of the initial purchase price, he adds. So by picking an efficient ice machine up front you are putting your business in a better cost position longer term. The technologies involved in making an ice machine more efficient do add some cost but paying a little more up initial pays big dividends for the life of the equipment.

Manitowoc practices what it preaches. The company’s new Indigo Series offers programmable ice production by day of the week. So, for example, if a catering business peaks at weekends, it can be programmed to produce exactly what is needed at the right time.

Scott Bingham, CFSP product marketing manager at Follett Corporation, agrees that sanitation, along with energy efficiency, are key trends in the industry. In terms of sanitation, less handling of ice is a key component, he maintains. “One trend we are capitalising on here with Follett is the ability to automatically deliver ice to a dispenser without stacking an icemaker on top of it. This allows you to clean the hopper without having to remove the icemaker.”

Des ign ing and manufac tur ing quality equipment since 1948, the Follett Corporation’s icemakers are industry leaders with a reputation for offering savings on space, energy and water use. Follett’s Horizon icemakers produce Chewblet ice, chewable compressed nugget ice which some independent studies have indicated are favourites with consumers.

Horizon icemakers feature industry Satellite-fill technology, which automatically fills a beverage dispenser or ice storage bin without being stacked on top of it. Satellite-fill also allows for easier cleaning.

Follett’s innovative Satellite-fill allows you to place your icemaker out of sight — up to 75 feet away – from storage and dispensing areas. With no heavy icemaker on top, the hopper can be easily accessed for thorough cleaning. And, with the icemaker out of site, under a counter or in a back room, it means no bulky ice machine on top of the dispenser and no heat and noise in the customer areas for an aesthetically appealing drink station.

The assistance of the quoted spokespeople is acknowledged in compiling this article.

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What’s app?IGrill has launched the iGrill app v2, which perfects the core cooking functionality of the iGrill wireless cooking thermometer. Available for iPhone, iPad, and iPod touch, iGrill App V2 new features include new alarms, graphs, presets, timers, individual probes, and time remaining functions, including the ability to set alarms for peak temperature or temperature range per probe: www.igrillinc.com

Winescribe is an advanced wine app developed to record tasting notes in a systematic way and includes a full glossary of wine tasting terms and a 100-points scale to rate each wine. www.winescribe.com

TheIntercontinentalHotelGroup has launched iPhone booking apps for each of its seven hotel brands. These new apps provide customers with the functionality to find and book hotel rooms, check rates and view or cancel reservations. Guests can also plan their arrival by accessing current reservations and quick access to maps, directions and hotel contact information via the app. www.ihg.com

A glass within a glassMade up of borosilicate glass, which is heat and chemical resistant, Zeiher’s double-walled glasses offer guests a stellar view of meals and drinks.

The hollow space between the two glass walls means there is no condensation even if the drinks are cold and it’s hot outside. The series consists of miniature and long drink glasses, a glass carafe and a container for ice cubes. Logos, decoration or fonts can be put on the glasses to give an individual touch. These are applied between the two walls of glass to guarantee protection from dirt and abrasion.

Formoreinformation:www.zeiherglass.com

flowcrete has created a bespoke flooring system to

provide an attractive non-slip surround for swimming pools. Made

out of natural stone and encapsulated in a clear uV resistant binder to withstand harsh

sunlight, the system is currently in place at a number of high-end properties in hong Kong, including the hsbc

bank headquarters and residential properties on the Peak, the city’s most exclusive district.

Formoreinformation:www.flowcrete.com

Hobart cuts consumptionHobart GmbH has scooped the 2011 Environmental Technology Award of Badem-Wurttemberg in the category for measuring and control technology for its dishwasher intelligence, Sensotronic, which reduces the energy consumption of its machines by up to 30%. The technology cuts wash water consumption in half and reduces the consumption of detergents by 80% compared with conventional dishwashers. Based on the detected degree of contamination, the system automatically adjusts the amount of water and detergent needed to clean the dirty goods thoroughly without wasting resources.

RateTiger receives boostRateTiger’s premium rate shopping technology has been nominated for a Business Traveler Innovation Award within the Travel Management category.

The company’s software helps monitor hotel rates in the public market in both real-time and via scheduled reports. The technology sends automated alerts that filters hotel-pricing data into exception information and delivers it to the appropriate manager to action.

This helps corporate buyers, travel websites and hotel companies monitor violations or discrepancies in room rates while providing intelligent rate shopping data to better understand the market.

Formoreinformation:www.ratetiger.com

Getting zippy with itZippo has launched a range of new products for the Hong Kong market including multipurpose lighters that keep fingers safe. The mini multipurpose lighter is designed for indoor and outdoor candles, while the flexneck – with a flexible extenders neck topped by a slim nozzle – will ignite a flame in more difficult to reach places, and has dual flame technology and wind-resistant flames.

Formoreinformation:www.zippo.com

Solid as a rock

FlowcreteflooringinplaceatHSBC’sswimmingpoolatitsheadquartersinHongKong

Zeiherglassoffersanoptimalviewwithpresentingmealsanddrinks

CutdownondrinkswaitingtimesinthecasinowiththeBallyBeverageOrderingServiceSystem

Casino royaleWant to offer guests the opportunity to easily order a drink while playing the slots and cut down on labour costs? Bally technologies and Micros have teamed up to create the Bally Beverage Ordering Service System (BOSS), which enables guests to order drinks electronically using a touch-screen interface directly on the machine they are playing. The slot machine indicates the status of the order and alerts the player when the drink is on the way through the in-game iViEW player user interface without interrupting game play. Functionality is also extended to the Bally mobile app, which enables players to pre-order a drink then have the order automatically placed once a player card is inserted into the slot machine.

Formoreinformation:www.micros.com

Eternalflame:lightacandleorabarbecuewithZippo’snewmultipurposerange

Green amenitiesMing Fai Group supplies hotel amenities including travel kits, airline bags, bath sets and skin care. Providing private labeling products for more than 20 years, the company has become one of the leading hotel and travel amenities suppliers, providing one-stop solutions from research and development, formulation, design, production and distribution.

The range includes bathroom amenities, soaps, tableware, towels and linen and products for the wardrobe and desk area.

It also provides an OEM service, including bath and body care products: shampoo, conditioner, body scrub, bath gel, body lotion, soap and more. Facial care products include skin care, eye treatments, essences, facial masks, facial mists, pore tightening toner, scrubs and a manicure and pedicure series.

Ming Fai is the first hotel amenities supplier to attain the Ecocert and Eco-Label certification in Asia, and the group recently received ‘The Most Outstanding Contribution Award of Low-Carbon Supplier’ at The fifth International Hotel Platinum Award ceremony.

Its comprehensive ecological hotel and travel amenity brands include its REECO (pictured) and PSM (biodegradable amenities) ranges.

Formoreinformation:www.mingfaigroup.com

Hobartdishwashersareupto30%moreefficientthankstonewtechnology

PutthefireoutwithJewelsystems’K-Series

RateTigersoftwarehelpshotelskeepaneyeonroomrates

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Oven freshBridor has launched its Arc en Ciel range, a new collection of breads and pastries created by Une Recette Lenôtre professionnel.

The new bread flavours include Nori, savoury with a tangy taste reminiscent of the sea, curry, mint and garlic, sun-dried tomato and pickled lemon with thyme. Delicate and light in texture, the bread is made with traditional French flour and has no added colouring.

In addition, three new items have been added to Bridor’s pure-butter pastries: matcha green tea and cranberry swirl, praline and hazelnut swirl, and esprit citron de menton swirl, frangipani and pickled citrus fruits.

Formoreinformation:www.bridordefrance.com

Convenience and quality

The Lactalis Group has announced the availability of Galbani’s Paesano, a new blend of all-Italian dehydrated hard cheeses. It is made of 100% natural ingredients, primarily genuine Parmigiano Reggiano DOP, one of the most famous Italian cheeses.

The product offers practicality for food service customers and is ideal for hot use, adding a touch of true Italian authenticity to soup, savoury pies, omelettes and of course typical Italian pasta. Produced in Italy, it has a shelf life of a year and is offered in 1kg packaging.

Established in 1882, Galbani is a prestigious Italian food company, rich in history and tradition yet forward-looking and innovative. It began exporting at the beginning of the 20th Century and is now a top Italian cheese producer, exporting to more than 50 countries. Today, Galbani is a market leader in all main cheese categories in Italy.

The Lactalis Group develops a large range of quality cheese products under two flagship brands: Président and Galbani.

Formoreinformation:www.lactalis-international.com

Champagne sparkleWine importer Altaya has brought Champagne Salon 1999, one of the world’s rarest and most prestigious champagnes, to Hong Kong. Only the 37th vintage in the history of the brand, the highly-anticipated Blanc de Blancs cuvée owes its exclusivity to limited production from vineyards in just one Grand Cru-rated commune, Le Mesnil-sur-Oger, in the Côte des Blancs sub-region of Champagne. No more than 60,000 bottles are produced in each vintage, and the 1999 is the product of a superlative year for Champagne, with the most abundant grape harvest in history from one of the warmest years of the century.

Managing director of the exclusive importer Altaya Wines Limited, Paulo Pong, said: “Salon is a true legend. We are privileged to represent one of the world’s most iconic Champagnes in Asia’s most discerning wine market.”

Formoreinformation:www.altayawines.com

Global tastesAs consumer palates become more adventurous, demand for meals with authentic international flavours continues to increase. McCormick For Chefs is addressing this trend by spicing up dishes seasoned with ingredients reflective of international cultures.

Its portfolio of five flavour brands can be adapted to any culture and any beef, poultry, chicken or seafood item. Flavours include McCormick Culinary: curry powder or roasted cumin for Indian or jerk seasoning for Caribbean dishes, and Zatarain’s, a taste of the South with Creole mustard and Bayou Cajun seasoning for jambalaya and chowders. Another on-trend flavour is Thai Kitchen, with sweet chili or spicy Thai chili sauce for Japanese pan noodles, Korean BBQ tacos and Cambodian curry.

Formoreinformation:www.mccormickforchefs.com

Mooncakes with a twistBreak with mooncake tradition this Mid-Autumn festival by biting into one of Vero’s chocolate mooncakes, which feature refreshing flavour combinations such as pink Himalayan caramel, a dark chocolate shell with smooth, hand-blended salted caramel filling, and balsamic raspberry, dark chocolate with white chocolate cream and balsamic raspberry puree filling.

Available as gift sets with hand-designed packaging, the mooncakes are available with or without Vero’s signature chocolates, the most playful being the mooncake bento box, which includes a double-stacked box filled with mooncakes, bonbons, biscuits and other items.

Formoreinformation:www.verochocolates.com

LivenupskewersandmuchmorewithMcCormick’srangeofseasonings

Galbani’sPaesanoismadeofall-naturalingredients

Afinevintage:ChampagneSalon1999

Vero’schocolatemooncakesoffersomethingnewtothemarket

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38 AHCT August 2011

Savor

SuccessYour

IMPACT Exhibition CenterBangkok, Thailand

23. - 27.05.2012

www.worldoffoodasia.com/www.thaitradefair.com

International Trade-Exhibition covering

• Food & BeverageFeaturing HALAL & ORGANIC Food

• Food Catering &Hospitality Services

• Food Technology

• Retail & Franchise

Koelnmesse Pte Ltd

Ms Lynn How

Tel: +65 6500 6712

Fax: +65 6294 8403

l.how@koelnmesse.com.sg

Jointly organized by

Thai Chamberof Commerce

C

M

Y

CM

MY

CY

CMY

K

WofA12 60x297mm AHCT Ad.ai 7/18/11 3:34:41

Aug 25 – 27 The 9th Natural Products Expo Asia Hong Kong Convention & Exhibition Centre Wanchai Hong Kong

Sept 6 – 8 Restaurant & Bar Hong Kong Hong Kong Convention and Exhibition Centre Wan Chai, Hong Kong

Sept 20 – 23 Food and Hotel Malaysia 2011 Kuala Lumpur Convention Centre Kuala Lumpur Malaysia

Sept 28 – 30 Food & Hotel Vietnam 2011 Saigon Convention and Exhibition Centre Vietnam

Oct 21 – 25 HOST – International Exhibition of the Hospitality Industry Fiera Milano, Milan Italy

Nov 3 – 5 HKTDC Hong Kong International Wine & Spirits Fair Hong Kong Convention and Exhibition Centre Wanchai Hong Kong

Nov 12 – 15 International Hotel, Motel Restaurant Show Jacob K Javits Convention Center 655 W 34th St New York NY 10001

Nov 16 – 18 FHC China Shanghai New International Expo Centre Pudong, Shanghai China

Nov 16 –18 Annapoorna – World of food India International Exhibition and Conference for the Food & Beverage Industry Bombay Exhibition Center Mumbai India

Nov 17 – 19 Texcare Asia China International Exhibition Center Beijing China

Nov 23 – 25 The 7th International Hotel Expo Hotel Expo 2011 Cotai Strip CotaiExpo The Venetian Macao Macao

The international exhibition for natural, organic and health products and supplies.

New Hope Natural Media, a division of Penton Media Inc.Unit B, 3/F, EIB Centre, 40 Bonham Strand, Sheung Wan Hong KongTel: +852 2975 9051Fax: +852 2857 6144www.naturalproductsasia.com

DATE EvENT DETAILS ORGANISER

FHM 2011 is anticipated to be bigger and more elaborate than the last event.

Now in its ninth year, Restaurant & Bar Hong Kong attracts over 11,500 top-end restaurant buyers annually and is widely regarded as the definitive event for the bar and restaurant industry.

The sixth event of Vietnam’s most established international food and hospitality trade event.

A show specialising in décor, technology, foodservice equipment, flavours, linens, amenities, tableware and other industry essentials.

Asia’s most exciting wine & spirit event, the HKTDC Hong Kong International Wine & Spirits Fair offers a wide range of high quality wine and spirits, beer and other alcoholic beverages, as well as wine production, products and services to buyers from all over the world. It is the gateway for winemakers and distributors of wine and other beverages to gain a share of the lucrative and flourishing wine market in Asia.

Host is a leading international trade fair with six specialised areas: food service equipment, bread/pizza/pasta, bar/coffee machines, ice cream parlours/confectionery, coffee, hotel & spa.

Malaysian Exhibition Services Suite 1401, 14th Floor, Plaza Permata, Jalan Kampar 50400, Kuala Lumpur Tel: +603 4041 0311 Fax: +603 4043 7241 www.foodandhotel.com

Diversified Events Hong KongRm 2707B, 27/F, Island Place Tower, 510 King’s Road, North Point, Hong KongTel: +852 3105 3970Fax: +852 3105 3974www.restaurantandbarhk.com

Singapore Exhibition Services 1 Jalan Kilang Timor, #09-02 Pacific Tech Centre Singapore 159303 Tel: +65 6233 6638 Fax: +65 6233 6633www.foodnhotelvietnam.com

GLM1133 Westchester Avenue White Plains, NY 10604-3547Tel: +1 914 421 3346Fax: +1 914 948 6197www.ihmrs.com

Hong Kong Trade Development CouncilUnit 13, Expo Galleria, Hong Kong Convention & Exhibition Centre1 Expo Drive, Wan Chai, Hong KongTel: +852 1830 668Fax: +852 2824 0026exhibitions@hktdc.orgwww.hktdc.com/hkwinefair

Organizing Secretariat, Laura LoncàTel: +39 02 4997 6626laura.lonca@fieramilano.it

The 15th international exhibition for food, drink, hospitality, foodservice, bakery and retail industries.

Texcare Asia is the leading international laundry and dry-cleaning trade fair in the region. The sixth edition will focus on environmental compatibility and sustainability.

Food is the biggest consumption category in India with a market size of US$181 billion. With a population of more than one billion individuals and food constituting a major part of the consumer’s budget, this sector has a greater prominence than other businesses in the country. This is the sixth hosting of this successful event.

Hotel Equipment & Supplies Expo incorporates not only the largest collection of hospitality-related exhibitors in the country but also foodcourts, stalls, and demonstration areas.

China International Exhibitions LtdRoom 2402, Singular Mansion No. 318 - 322 Xian Xian Road, Shanghai 200336, ChinaTel: +86 21 6209 5209 Fax: +86 21 6209 5210 www.fhcchina.com

Messe Frankfurt Shanghai (Beijing Office) Rm 1721, Tower 2, Bright China Chang An Building No. 7 Jian Guo Men Nei Avenue, East District Beijing 100005, PR China Tel: +86 10 6517 1388 Fax: +86 10 6510 2799texcare.messefrankfurt.com

Koelnmesse GmbH and Federation of Indian Chamber of Commerce and Industry (FICCI).Koelnmesse GmbH, Messeplatz 1, 50679 Cologne, GermanyTel: +49 221 821 3939Fax: +49 221 821 3723m.tillmann@koelnmesse.dewww.worldoffoodindia.com

Coastal International Exhibition Co., Ltd Room 2106, China Resources Building 26 Harbour Road, Wanchai, Hong Kong Tel: +852 2827 6766 Fax: +852 2827 6870 general@coastal.com.hk www.hotel-exhibition.com

Relishing Food and Hotel Malaysia

Malaysia’s official food and hotel show, Food and Hotel Malaysia will host some of the biggest names in the food and hospitality industry at the Kuala

Lumpur Convention Centre from 20-23 September. To add extra interest, the event will be held in conjunction with the region’s largest culinary competition, Culinaire Malaysia.

The sold-out show will also host two wine events: an Austrian wine appreciation and a South versus West Australian Wine Challenge organized by the Australia Trade Commission (AUSTRADE). Other events of interest include a Halal seminar, which focuses on how to obtain halal certification from the Islamic Development Department of Malaysia (JAKIM) and a seminar on supplying to supermarkets. This will address how Malaysian companies can supply products to the shelves of supermarket giants like Carrefour and Tesco Malaysia, delving into the correct procedures and guidelines on how to supply and build networks with representatives from these brands.

More than 800 participating companies from 45 countries and regions will attend, and the event will host five international pavilions from Austria, Korea, Singapore, Taiwan and the US this year. Over 20,000 trade visitors are expected to visit the four-day show.

More information:www.foodandhotel.com

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40 AHCT August 2011

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Strong international presence for Food and Hotel Vietnam

Vietnam’s leading biennial international food and hospitality trade show, Food & Hotel Vietnam, will return to the Saigon Exhibition and Convention Center over 28-30 September.

Now in its sixth edition, the event returns with a stronger global presence this year, increasing its international pavilions from nine in 2009 to 15 in 2011.

With just one pavilion in 2009, Korea will host seven pavilions at the show, in recognition of Vietnam and Korea’s plans to boost two-way trade to US$20 billion by the year 2015.

“Vietnam has recovered tremendously from the global financial crisis. The country’s hotels had one of the best years last year on record with the number of domestic and foreign tourists reaching a new high. Leading international hoteliers have also made plans to significantly increase the number of rooms by 2012 while international supermarket brands are looking to making inroads into the Vietnamese market due to consumer demands,” said Ting Siew Mui, project director for Food & Hotel Vietnam.

Following the success of its inaugural competition in 2009, the Vietnam Barista Competition will be back for its second edition of the show. The competition will take place in front of a ‘live’ audience, where competitors have to create an espresso, cappuccino with latte art and blended signature coffee beverage for a panel of international expert judges.

Recognised by Vietnam’s culinary community as an important arena for chefs to demonstrate their culinary skills and techniques, the Vietnam Culinary Challenge will also return to this year’s event.

More information:www.foodnhotelvietnam.com

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www.HICAPconference.com

12-14 OctOber 2011IntercOntInental HOng KOng

AsIA takes the lead

PatronsCarlsonHyatt Hotels And ResortsInterContinental Hotels GroupJones Lang LaSalle HotelsMarriott International, Inc. Platinum sponsorsAccor Asia PacificBaker & McKenzieCanyon Equity LLCExpediaHilton WorldwideHVSInterstate (China) Hotels & ResortsJumeirah GroupMayer Brown JSMMilbankOnyx Hospitality GroupOutrigger Hotels and ResortsPaul HastingsProskauerQUORed Planet HotelsRosewood Hotels & ResortsShangri-La Hotels and ResortsSmallwood, Reynolds, Stewart, Stewart (SRSS)Starwood Hotels & ResortsThe Indian Hotels Company Limited

(Taj Hotels Resorts & Palaces)WATGWyndham Worldwide

Media sponsorsAsian Hotel & Catering TimesGlobalHotelNetwork.comHospitality DesignHotel Analyst Asia PacificHotelNewsNow.com/STR GlobalHOTELS’ Investment OutlookSleeper MagazineTTG Asia

International Newspaper Media sponsorFinancial Times supportersInternational Finance CorporationInternational Society of Hospitality ConsultantsInternational Tourism Partnership

Hosts

RegisteR now!

Patrons, Sponsors, & Supporters as of 7 July 2011

HICAP_HK_advert_AH&CT_110718.ind1 1 7/18/11 3:20:02 PM

HA+D Expo creates new prospects for hospitality design

Building on its successful inaugural event in 2010, the Hospitality Architecture + Design Conference & Expo united Asia’s hospitality community for its second annual event in Singapore,

held over 31 May-2 June.The expo focused on the issues facing the hospitality design and

development community, giving owners, operators, architects, interior designers and manufacturers the chance to talk trends and create new business opportunities.

“The HA+D Expo is a valuable event that enables participants to interact with expert speakers and to question, challenge and debate their points of view real-time,” said Tony Smyth, HA+D magazine executive editor/publisher.

“This year’s exhibit floor featured many new and exciting offerings, and you could really feel the excitement on the show floor, with people connecting with old friends and making new contacts,” he added.

The 2011 conference covered a range of hot topics for designers in Asia such as the rise of regional independent hotels, designing for emerging markets, landscaping techniques, the allure of Islamic architecture, and brand identity and loyalty.

With over 1,700 new hotel projects and more than 430,000 rooms coming online between now and 2014 in the Asia Pacific region, this robust construction pipeline means big business for designers and companies in the region.

More information:http://hadexpo.questexevents.net

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HOSFAIR gets bigger and better

Over 50,000 visitors attended the Guangzhou International Hospitality Equipment & Supplies Fair (HOSFAIR) over June 30-July 2 at the China Import and

Export Fair Complex in Pazhou. This record figure represented a significant 23% increase on last year’s numbers.

Around 1,500 exhibitors unveiled their latest products and services over five halls, and the 50,000 square metre exhibition space dedicated to the show represented an increase of 30% on last year’s edition.

HOSFAIR 2011 also saw a significant boost in the number of overseas exhibitors, with 10% of the exhibitors coming from more than 60 different countries, proving that Asia remains an important market with great potential for further growth within the hospitality industry. Visitors came from as far away as the United States and Mexico to check out the latest products and innovations in the hospitality industry, and there was a strong showing from Europeans, with visitors from Italy, Spain, Germany, Greece, Slovenia and Poland all attending.

Concurrent fairs at HOSFAIR such as Coffee Fair, Clean Fair, Kitchenware Fair, plus many competitions and forums keep the event dynamic, and ensure its relevance to hoteliers and restaurateurs.

Coming soonHosfair 2012China Import and Export Fair Complex, Pazhou, China

www.hosfair.com

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As one of Asia’s relatively few female hotel general managers, Anita Chan is insistent that it is commitment

and passion, regardless of gender, that is key when moving ahead in the competitive world of hospitality.

An advertisement for hard work and determination, Chan started her career as a sales coordinator at Ramada Renaissance Hotel (now Langham Hotel Hong Kong) before joining the Hong Kong Hotel (now Marco Polo Hotel Hong Kong) as a sales manager. She then moved to the Peninsula Hotel Group as assistant director of sales before being promoted to director, where her potential was identified by Kosmopolito Hotels International, the owners of all three Cosmo properties. She has now been with the group for six years.

While the flagship Cosmopolitan is “four-star contemporary”, the Cosmo hotels are more boutique style, with bright pastel decor, and all three cater to a very different clientele. The Cosmopolitan and one of the Cosmo Hotel Hong Kong are adjoining in the heart of Wan Chai, one of Hong Kong island’s busiest commercial and tourism areas, while the other Cosmo is in Mong Kok on the Kowloon side where the location is heavily soaked in local heritage consisting of shops, restaurants and

entertainment, and the highest population density in the world, according to Guinness World Records.

Offering a total of 1,000 rooms, the three properties are each aimed at a different clientele: the Cosmopolitan Hotel Hong Kong targets business, leisure and especially family guests while the Cosmo Hotel Hong Kong and the Cosmo Hotel Mong Kok are marketed at young people looking for stylish accommodation and fun.

“All three are different, for very different clients,” says Chan. “The Cosmopolitan offers comfort and value, and some of its 19 suites also include a series of themes: Sony’s 3D entertainment suites offer state-of-the-art audio-visual gadgets, the OSIM suite is fully stocked with massage and pampering equipment while the Ocean Park (Hong Kong’s premier theme park) suite is decorated and kitted-out with toys and decorations to appeal to children.”

Vivid and diverse colours and shapes and avant-garde modernism and 60’s patterns, combined with generous technology including flat-screen computers, broadband and LCD TVs means Cosmo Hotels provide a chic travel experience. The chain also claims to be the first four-star, smoke-free boutique hotel in town.

So with these three very different hotels

A woman’s touchAnita Chan, GM of Hong Kong’s Cosmopolitan Hotel and two Cosmo Hotels talks about her career and tells Daniel Creffield why she believes her hotels are special

to manage, what does Chan see as her greatest challenge?

“Staffing,” she states immediately. “The younger generation – people aged between 20 and 30, say – are different from the previous generation. They have a different mindset. They are looking for recognition, flexibility and time. You have to know how to motivate and influence them.”

Chan adds that clients have also changed over the past few years. “Ten years ago customers would have wanted free breakfast as part of the stay. Now they want internet access. They are also more health-conscious, and want non-smoking rooms and a gym. They are also more environmentally-minded.”

Having risen through the ranks to what remains primarily a traditional male role, what advice would she give a young woman hoping to get to the very top of the hospitality management ladder?

“You need commitment and passion,” she stresses. “The hospitality industry is tough but fun. Take on challenges, work hard, ask questions and make yourself heard.”

And what, finally, does she believe that as a woman she brings to the role?

“Litt le touches … for example, fresh flowers around the hotels. Fragrance. Always think in different angles and aspects.”

Host Milan set to entertain with acrobats

Boosted by signs of recovery in the Italian economy, Host, one of the biggest events on Italy’s hospitality industry calendar, is scheduled to return from 21 to 25 October at Fiera Milano.

The event will showcase the best equipment for bread, pizza and pasta, bar and coffee machines, ice cream and confectionery equipment. Another area, Hotel & Spa emotion, focuses on the relationship between hotels and spas. Standout events will include the 2015 Eco Resort and Spa display, with models showing good environmental practices, and ‘The Kitchen of the Future’, a zone hosting activities dedicated to technology. There will even be entertainment from the Italian team of Pizza acrobats, who will not only put on energetic displays but also match pizzas with wines and cured meats.

“Host is a great example on the trade fair panorama”, says Enrico Pazzali, CEO of Fiera Milano SpA, adding, “We have invested a lot of energy into this event and Host today is more than just a trade fair; it’s also a network of know-how, products and experience at the complete disposal of professionals.”

Host continues to confirm its role as a leading exhibition in the hospitality sector, and over 1,400 companies have signed up as exhibitors this year. The show is also anticipated to attract over 35,000 foreign visitors from 145 countries.

More information:www.host.fieramilano.it/en

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BonnieKwok

GeevAndreBahrampoori

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Anantara Resorts and Spas has announced Andrew Turner as general manager of Anantara Phuket Villas in Thailand. Turner brings with him a wealth of resort opening and managerial experience across many different cultures. He joined Anantara in 2010 as pre-opening general manager for Anantara Sanya Resort and Spa in China.

Bonnie Kwok has become director of public relations at The Ritz-Carlton, Hong Kong. Kwok has an MA in English Studies from the University of Hong Kong. With ten years of public relations experience, Kwok was most recently with the Peninsula Hong Kong.

The first Courtyard by Marriott in Bali has appointed Geev Andre Bahrampoori as director of food and beverage to oversee all culinary outlets at the newly-built resort. Before moving to Bali, the multi-lingual, Swiss-born Bahrampoori was director of operations at the Pattaya Marriott Resort & Spa.

Henrik Iversen has been appointed general manager of New World Saigon Hotel. Iversen brings more than 26 years of experience in multi brands, food and beverage, operations and development in the hospitality industry and speaks five languages.

KOP Hotels & Resorts has announced the appointment of Jean Choi as director of sales and marketing of Montigo Resorts Nongsa. In this role, she will be responsible for the overall operations, sales and marketing aspects of the 88-villa property. Prior to joining Montigo Resorts, Choi was director of marketing for Marriott Vacation Club.

Melissa Tracey has joined Bangkok Marriott Resort & Spa as hotel manager. She brings with her 17 years of experience in the hotel industry, primarily in her home country Australia and more recently in Hong Kong. Tracey was most recently executive assistant manager with Langham Place Hotel in Hong Kong where she spent three years.

Marriott International has appointed John Toomey as vice president, global sales North Asia and Paul Er as director global sales, Singapore. Toomey will have overall responsibility for providing strategic sales leadership for global sales throughout Greater China, Japan and South Korea, while Er will be based in Marriott’s Singapore office where he will focus on driving increased market share from new and existing global accounts.

Peter Chu Ka Leung has been appointed director of engineering at Renaissance Harbour View Hotel Hong Kong. Prior to this appointment, he was project manager at Wynn Resorts Macau. Leung has more than 30 years’ technical and hotel industry experience.

InterContinental Bali Resort has announced the appointment of Stéphane Duchenne as resort manager. With over 15 years’ experience in the hospitality industry, he comes to Bali from InterContinental the Palace, Port Ghalib, Red Sea, Egypt.

JW Marriott Hotel Hong Kong has recruited Briton Stephen Doe as executive chef. In his new role he will be responsible for kitchen operations as well as overseeing a team of 150 people. With over 20 years’ experience, Doe was executive chef with the JW Mumbai, India for three years and executive chef with Shangri-la in Shanghai and Taipei.

Orchard Hotel has welcomed new executive sous chef vincent Theong. Theong was based in Copthorne Orchid Singapore for 18 years until May 2011 and brings with him a wealth of experience in local and Peranakan cuisine. Prior to Copthorne Orchid Singapore, he held a variety of positions in fine-dining environments.

Outrigger Hotels & Resorts, Asia Pacific, has announced the appointment of William visser as vice president operations, Asia Pacific. Visser will be based in Phuket and will be responsible for overseeing and directing all hotel operations in the Asia Pacific region. He previously held finance and operations positions with the Mandarin Oriental and Peninsula hotel groups.

StéphaneDuchenne

AndrewTurner

VincentTheong

WilliamVisser

StephenDoeHenrikIversen

JeanChoi

MelissaTracey

JohnToomey

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