ahct feb 2010

asian hotel& Catering times

Published since 1976 Vol 35 February 2010

hong Kong sAR hK$50 china RMb50singapore s$15 Malaysia RM30 Thailand bt300 Rest of Asia us$10

CRÈME DE LA CRMMake sure you know your guests

JOURNEY TO BRAND

LOYALTYBegins with

a single purchase

FACT SHEETSHow to choose linens

UNIFORM LOOKSStyle statements that work

Mischa Moselle

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 Print, Unit B 8/F, Tin Fung Industial Mansion, 63 Wong Chuk Hang Road, Hong Kong

All rights reserved (c) 2009Thomson Press Hong Kong Ltd

Welcome to As ia ’s favour i te hospitality read and the upcoming Chinese Year of the Tiger!

Mystic Mischa is wary of making any predictions but notes in passing that famous Tigers include Marco Polo and Alec Guinness, which may or may not mean something for the hotel chain and Irish stout. Much as we would like to make predictions on the premise that dynamic and creative leaders and entrepreneurs such as Sir Richard Branson, Isambard Kingdom Brunel and Dwight D Eisenhower were tigers, the effect is a little spoiled when you consider that other famous tigers include Ho Chi Minh, Mary Queen of

Hong Kong Hotels AssociAtion

Hong Kong cHefs AssociAtion

federAtion of Hong Kong restAurAnt owners

tHe federAtion of Hong Kong Hotel owners

AssociAtionof tHAilAnd

BAKing industry trAining centre

AssociAtion of internAtionAl

Hoteliers sHAngHAi

singAporecHefs AssociAtion

Hong Kong BAKery & confectionery

AssociAtion

singAporeHotel AssociAtion

Hong Kong BArtenders AssociAtion

Hong Kong MAitre d’Hotel AssociAtion

sHAngHAi cHefs AssociAtion

MyAnMAr cHefsAssociAtion

MAlAysiAn AssociAtionof Hotels

MAcAu HotelAssociAtion

cluB MAnAgers AssociAtionHong Kong

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: [email protected]: Mr Mischa Moselle

AUSTRALIAMass Media PublicitasLevel 9, 215-217 Clarence Street Sydney NSW 2000 Australia Tel: + 61 2 9252 3476 Fax: +61 2 9251 3726 Email: [email protected]: Mr Charlton D’Silva

INDIAMedia Transasia (India) LtdK-35 Green Park, New Delhi-110016Tel: +91 (0) 11 26862687 / 6868775 Fax: +91 (0) 11 26867641Email: [email protected]: Mr. Xavier Collaco

Media Transasia (India) Ltd1, A & B, Diamond House, 35th Road,Linking Road, Bandra West, Mumbai - 400 050 Tel: 91 22 26053702-06 Fax: 91 22 26053702-06Email: [email protected]: Mr. Xavier Collaco

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UNITED KINGDOMThe Powers Turner GroupGordon House, Greencoat PlaceLondon SW1P 1PH, United KingdomTel: +44 (0) 20 7592 8300 Fax: +44 (0) 20 7592 8301Contact: Mr Chris Morgan

USARiverside Media159 Main Street, 2nd Floor, Lake Placid,NY 12946, USATel: +1 518 523 4794 Fax: +1 518 523 4708Email: [email protected]: Ms Christina Eccleston

Marston Webb International60 Madison Avenue, Suite 1011,New York, NY 10010, USATel: +1 212 684 6601 Fax: +1 212 725 4708Telex: (023) 420773 BRANINTContact: Ms Madlene Olson

ITALYEdiconsult Internazionale s.r.l.Piazza Fontane Marose, 3-16123 GenovaTel: +39 010 583684 Fax: +39 010 566578Email: [email protected]: Mr Vittorio Negrone

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: [email protected]: Mr Ted Asoshina

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Scots and Karl Marx – two communists and one of history’s biggest losers.

Bar managers might like to console themselves with the thought that there a number of famously thirsty tigers, including Oliver Reed and Oscar “I have made an important discovery … that alcohol, taken in sufficient quantities, produces all the effects of intoxication” Wilde.

Meanwhile, the assessments of 2009 are still being made and according to one, from Wotif.com, Thailand remained the top destination by bookings in the region for the third consecutive year. This is certainly a more positive message than many others coming

MANAgINg EDITORMischa Moselle

[email protected]

DESIgN BYKoon Ming Tang

[email protected]

CONTRIBUTORSSharmila ChandAndrew Dembina

Piers EvansZara Horner

Ruth Williams

ASSOCIATE PUBLISHERSharon Knowler

[email protected]

ADvERTISINg SALES MANAgERClaire Sancelot

clair [email protected]

CIRCULATION ExECUTIvEBecky Chau

[email protected]

CHAIRMANJS Uberoi

DIRECTORGaurav Kumar

endorseMents

through to AHCT about the unstable country. The survey indicated the top ten following from Thailand in the top spot were Singapore, Hong Kong, Malaysia, Indonesia, Vietnam, China, Japan, Macau and the Philippines.

Wherever you are in Asia, we would like to wish you Cong Xi Fa Cai!

E d i t o r ’ s M E s s a g E

february 2010 AHCT �We will be exhibiting at Gulfood 2010. Please come and visit our booth in the USA Pavilion!

TECHNOLOgY20 CRM lets you get up close and

personal with your guests

FOOD 28 Chocolate for Valentines’ Day

DRINK 36 Spirits trends across the region

EQUIPMENT 40 Give your guests a good

night’s sleep

44 Uniforms can stand out or blend in

48 Keeping a clean sheet – luxury linen

EvENTS AND ExHIBITIONS50 Events calendar52 Hotelex Shanghai previewed

APPOINTMENTS54 See who is moving where

MANAgEMENT12 Turn a one-off client into a regular

DESIgN16 Soaking the customer – in the

right tub or shower

NEWS CULINARY30 St. Valentine’s and Chinese New

Year offerings; Asian Palate; Sentosa outlets

INDUSTRY6 Openings and expansions; Prospects

for 2010; Technology news

PRODUCT43 Crockey; Cognac

cover photography courtesy of fairmont Beijing

10

44 Hats off to uniform designers 16

Hot tubs and showers Sharapova’s service

� AHCT february 2010 february 2010 AHCT �

UpandComing...March• Housekeeping• Market Report: China• CRS• Restoration project• Bakery• Tea & Coffee• Tabletops; Pizza ovens

April• Guest feedback• Market Report: Singapore• Security• Resort design• Dairy• Wine • Room safes; Outdoor furniture; Bakery

Alpha International 35 ANGT DUBAI - NONIONS 31 Bodum IBC Boncafe 24 & 25 Bragard 47 CoverDrive 13 FHA 53 Friedr. Dick GmbH & Co 7 Global Chef 45 Global Search International 27 Gulfood 19 HMC 15 HORECA 29 IPSO 9 M.Schaerer 39 Meiko 11 Pacific Valley Foods IFC Santos 37 Selten 21 SIAL 23 Siam Feather Products Co Ltd OBC World & Gourmet Asia 33

Advert isers’ index

CONTENTSV o l u m e 3 5 februa ry 2010

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

� AHCT february 2010


february 2010 AHCT �

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Growing chains Banyan Tree Private Collection, Asia’s first global destination club, has entered into a reciprocal agreement with The Hideaways Club, which was launched in 2007 and is Europe’s leading luxury property investment fund, offering members exclusive usage and ownership of a portfolio of properties. The partnership allows Banyan Tree Private Collection (BTPC) members up to 200 nights stay annually in The Hideaways Club properties and vice versa. Currently, BTPC owns premium villas within Banyan Tree resorts at Phuket, Thailand; Bintan and Bali, Indonesia; Ringha, China and the Seychelles, as well as stand-alone private villas and luxury apartments in Tuscany, Italy; Grasse, France; London, Britain; and Kyoto, Japan. Their selection of “Associate Villas” is located in all 23 Banyan Tree properties including Lijiang, China; Bangkok, Thailand; Madivaru, Maldives and Mayakoba, Mexico. On top of these destinations, BTPC members will enjoy the use of 17 luxurious properties managed by The Hideaways Club spread across Europe, Africa, and Mauritius.

In China, Hyatt Hotels Corporation and Suning Real Estate Development Co. have announced the signing of agreements for Hyatt subsidiaries to provide management services to three hotels in Jiangsu province. The 400-room Grand Hyatt Nanjing is currently slated to open in 2013 and the Hyatt Regency Wuxi, which features hotel rooms on upper tower levels, serviced apartments in the middle and office space on the lower levels together with retail outlets, a cinema and other leisure facilities, will debut in 2012 and within another mixed development, the Hyatt Regency Xuzhou - all on the upper floors of a 60 storey tower – is also projected to complete in 2012. Six Hyatt-branded hotels have opened in Greater China in the past 18 months. Hyatt’s subsidiaries currently provide management services to 15 hotels in the region.

Absolute Sanctuary, the Moroccan inspired boutique “wellness resort” on Thailand’s Koh Samui island is expanding this year. A Baht 10 million (US$303,000) construction project will commence in late February and is expected to take five months after which the resort will have two yoga studios, one solely dedicated for yoga teacher training and retreats, the other for the resort’s regular class schedule, a larger Love kitchen restaurant, and a guest lounge/community area. In addition to this new wing, the resort will add a gym to its facilities and expand its current spa area to include a dedicated foot reflexology lounge area.

Ahead of schedule, Singapore’s integrated resort, Resorts World Sentosa, has begun its phased opening by welcoming guests at its four hotels - Festive Hotel, Hard Rock Hotel Singapore, Crockfords Tower and Hotel Michael. “The phased schedule allows the Resort and its 10,000 employees to run in operations and deliver the expected guest experience,” said Resorts World Sentosa’s Chief Executive, Tan Hee Teck. Another two hotels, Equarius Hotel and Spa Villas, will add another 500 rooms when they launch after 2010. Universal Studios fun park is next on the opening agenda.

Also in Jiangsu, The new Pan Pacific Suzhou has opened its doors. The opening ceremony of the 481-room Jiangsu Province property, which features traditional Suzhou gardens, was attended by acclaimed Chinese painter Ye Fang, who collaborated with the hotel’s Hai Tien Lo to reinterpret a Suzhou traditional dish, La Ba porridge – a symbol of prosperity and longevity and enjoyed by locals during the prelude to Chinese New Year celebrations. The hotel is Pan Pacific Hotels Group’s latest in China. In line with the Group’s expansion plan to grow its portfolio under the Pan Pacific and Parkroyal brands in Asia, Greater China and North America.

This is a big year for Fairmont Hotels & Resorts with seven new properties slated for opening. Concentrating on what it sees as the, “growing markets around the globe”, Fairmont-managed, 268-room The Savoy in London will open following a two-year, £100 million (US$162 million) top-to-toe restoration; Fairmont Peace Hotel, Shanghai is the new name for the restored famous Peace Hotel, a resurrected city landmark; Fairmont Beijing with its signature rose gold curtain façade is slap bang in the centre of town, and the Makkah Clock Tower, Saudi Arabia will be the focal point of the iconic Abraj Al Bait Complex, adjacent to Islam’s holiest site, Masjid al Haram. Other openings included Vancouver, Pittsburgh and Zimbali South Africa.

Anantara Hotels, Resorts & Spas continues its global expansion with the unveiling of Anantara Lawana Resort & Spa, Koh Samui. This is the brand’s seventh Thai property and second on the island. The resort’s exotic location and contemporary Sino-Thai design are a nod to original Chinese settlers. The 88-room, 34-pool villas property heralds other group openings this year: Anantara Sanya Resort & Spa, Anantara Kihavah Villas. Maldives and Anantara Al Madina A’Zarqa Resort & Spa, Oman.

Fairmont’scentralBeijingproperty

AnantaraLawanaResort&Spa,KohSamui

GrandHyattShenzhen–thecompanyisexpandingfromitsexistingbaseofhotelsacrossthemainland

TheMorroco-inspiredAbsoluteSanctuaryisahands-onexperience

InterContinentalBaliResort&Spahaslaunchedanewexclusivebeachandsurfrecreationalactivitiescentre,tobemanagedandoperatedbyBali-basedsurfandboardschool,theRipCurlSchoolofSurf.

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Positive outlook

Latest figures show hotels in India saw the largest occupancy erosion - 12.4 percent year-over-year - in the last decade, according to analysts HVS Hospitality Services. Interestingly, industry experts appear to feel the horrors of 2009 were a timely shake up in a sector that had enjoyed unprecedented but ultimately unsustainable growth. Following the terrorist attack in Mumbai, November 2008 visitor numbers plummeted, room rates, however, did not. Higher-end hotels suffered the biggest occupancy decline, as guests - with their budgets curtailed in view of the economic situation - looked for other, more affordable options. By summer 2009 hotels were making year-over-year corrections in the range of 20-30 percent, the government launched the successful ‘Visit India’ promotional campaign and the freeze imposed on hiring, (concentrating instead on retention and internal training) was taking effect. Maintenance, renovation, expansion and building projects had been halted but now the Bank of India classification of loans to hotels as outside commercial real estate parameters might help. Domestic travellers are said to be

TAPPING TECHNOLOGYShangri-La Hotels and Resorts has launched the industry’s first multilingual (English, Chinese and Japanese) user-friendly mobile website (www.shangri-la.com). Providing guests access anytime anywhere from smartphone devices, the mobile website allows booking reservations, modifications or cancellations, with real-time availability, navigation systems and interactive maps. Group guest recognition programme, Golden Circle members may use their profiles for quicker reservations.

Also updating its telephone technology last month was Thailand’s Royal Phuket Marina (RPM) – this was the unveiling venue chosen by Telephone Organization of Thailand (TOT) for its futuristic fiber-optic cable solution Fiber-2-U. RPM is the only property development on the island with fiber optic capabilities to all condo’s and residences.

Hotel internet marketing company, Vizergy’s My Web World provides hoteliers with a one-stop management area of their internet marketing effectiveness from reporting and reputation monitoring to changing website content and managing reservation systems. The platform is a single access point that allows hoteliers to manage their property’s entire web presence. To kick off 2010, the system received a major upgrade, including enhanced reporting and reputation monitoring, the addition of VIZ phone tracking, pay per click advertising and feedback options. Clients are said to be “especially pleased” with the simplicity and depth of reporting, the company says, adding the system is all about maximising efficiency.

IN BRIEF

Hoteliers from 33 cities in 15 Asia Pacific countries convened in Bali recently for the first Worldhotels Regional Annual Conference. Themed ‘Raising the Bar’ to highlight new initiatives for success in the face of challenging economic times, nearly a hundred delegates representing 80 established affiliate hotels and 13 new entrants to the Asia Pacific Worldhotels portfolio, gathered. The platform designed primarily for General Managers, Directors of Sales & Marketing and Revenue Managers was the first of three regional Worldhotels annual conferences worldwide. The conference was an opportunity to celebrate successes, share new business initiatives, launch new technologies and strategic partnerships, and exchange experiences in the wake of the global downturn. The conference closed with a spectacular Gala Awards Dinner. Awards in five categories went to: Furama Resort Danang, Vietnam (Best E-Commerce Impact); Stamford Plaza Adelaide, Australia (Best Revenue Impact); Indigo Pearl, Phuket, Thailand (Best Website Impact); Harbour Grand Kowloon, Hong Kong (Best Cooperation and Sales Engagement); and StarWorld Hotel & Casino, Macau (Best Marketing Engagement).

Hotel Nikko Kuala Lumpur has introduced two new meetings packages specially tailored for meeting planners. Available until June 30th this year, the Full Day Collection (from 9.00 am to 5.00 pm) and Half Day Collection (9.00 am to 12.00 noon or from 2.00 pm to 5.00 pm) include room, usual facilities, stationery, water, special chef’s snacks and refreshments and discounted room rates.

saving the day though. Increased spending power and improved access to superior travel networks coupled with interest in sporting events such as the Commonwealth Games in Delhi soon mean this segment is sustaining the industry.

Economic research firm, e-forecasting.com in conjunction with Smith Travel Research (STR) has announced figures which indicate the Hotel Industry’s Pulse index (HIP) - a composite indicator that gauges business activity in the United States hotel industry in real-time - gained ground in December 2009. After edging down 0.3 percent in November last year, HIP increased 1.7 percent in December. HIP’s six-month growth rate, which historically has signalled

turning points in United States hotel business activity, improved to 1.9 percent compared with a reading of minus 6.8 percent in November. This compares with a long-term annual growth rate of 3.2 percent, the same as the 38-year average annual growth rate of the industry’s gross domestic product. All of which, “shows that industry expansion is just around the corner if the trend holds,”

says Maria Simos, CEO e-forecasting.com while Chad Church, Industry Research Manager, STR, added: “Although demand data looks promising, discounted rates continue to stifle recovery.”

The Bali Hotels Association (BHA) has forecast a 5 percent to 7 percent growth for the Bali tourism market on the back of increased flights from KLM and Garuda. In terms of geographical source of arrivals, BHA expects markets from Europe, Russia, the Middle East and the United States to grow strongly in the second half of 2010. In addition, BHA has recently launched a marketing programme, ‘Bali is My Life’, which comprises a movie and documentary covering all aspects of Bali for distribution worldwide.

In Bangladesh, a comprehensive development of the Chittagong Hill Tracts region has been agreed and the national government has begun by starting work on an exclusive tourism zone in Cox’s Bazar and Bandarban districts. The long-term plan is budgeted to cost between US$2.1 billion to US$2.8 billion. Similarly, approval has been given for the development of cable car facilities in five areas in Rangamati and Bandarban.

WoprldhotelsmembersdiscussbusinessstrategiesinBali

KualaLumpurreadiesformeetingspackages


� AHCT february 2010


As part of its expansion plans, European cosmetics supplier, ADA has acquired Formia Guest Supplies which itself, only last spring took over the hotel supply business of Guenter Guest Supplies Ltd, a leading player in the Asian market.

Roland Grohmann will be managing ADA’s Far East operations with Wilhelm B Koenning, CEO of the ADA Group

RolandGrohmann

IncreasedflightsshouldmeanincreasedgrowthforBali

IndiaisstillfeelingtheeffectsoftheNovember200�attacksonMumbai

ConnectingtoShangri-LaResorts&Spasnewmobilewebsite


10 AHCT february 2010

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Two jackpot winners at Macau’s City of Dreams took away over HK$2,000,000 (US$ 257,000) cash prize in two consecutive days last month. The first lucky visitor won a cash prize of approximately HK$230,000 from City of Dreams car jackpot promotion – winners have the choice between a BMW 320i sedan valued at approximately HK$289,000 or money. The following day, another lucky person won a jackpot from gaming machine ‘50 Dragons’ and received a cash prize of approximately HK$1,850,000.

InterContinentalHuaHinrecentlywelcomedformerworldtennisnumberoneMariaSharapova,whojoinedthehotel’smanagementteaminofferingalmstomonksduringherstay.Sharapovasaidofherexperienceinmakingmerit–animportantpartoftheThaicultureandheritage–“Iwaslookingforwardtoit.It’sanewculturalexperienceforme,soIpractisedinmyroomthenightbeforetomakesurethatIcoulddoitproperly.”

Some HK$1.3 billion losses have been recorded by Hong Kong Disneyland for the fiscal year to October 2009. It’s the first time figures have been made public since Hong Kong Disneyland opened in 2005. Perhaps not surprisingly, major shareholder, the Hong Kong government is said to be “dissatisfied” with the result but notes it was always seen as a long-term investment. Hong Kong taxpayers hold around a 53 percent stake in the loss making theme park which continues to fall short of the target annual attendance of 5.6 million by around a million. International visitor numbers are dwindling while one percent more locals visited last year compared to 2008 and two percent more mainlanders. Visitor spending, and hotel occupancy were down. It’ll be another four years before expansion plans are complete.

As part of the joint venture between InternationalHotelGroup (IHG) and ANA set up in 2006, the 593-room, 37 storey Ana Crowne Plaza has opened in Kobe. The 10th Ana Crowne Plaza in Japan and second in the Kansai district, it brings IHG/ANA hotels to 360 worldwide with another 128 in the pipeline.

JWMarriottHotelHongKong recently enjoyed a double celebration when the completion of hotel renovations coincided with its milestone 20th anniversary. By way of commemoration, the hotel party included the traditional Chinese lion dance and drummers, live jazz, a Black & White themed ball, the unveiling of Richard X Zawitz’s sculpture, ‘Infinity 6.34.r9’ as well as a trio of stilted dancers flown in from Britain whose elevated prowess could be admired close up as the performers wound their way through the crowd through the evening. A good time was had by all.

Forget the bed socks ... London and Manchester, Britain Holiday Inn guests can now get that all over warm feeling before snuggling down by ordering in their very own human hot water bottle. For free (!) people dressed in special all-in-one sleeper suits are more than happy to slip between the sheets of even the chilliest of guests with the sole purpose of warming the bed up. It’ll take them just five minutes … apparently.

LondonandManchesterHolidayInnsareboastingtheirwarmbodies

TheIHG/ANAchaincontinuesitsexpansion

PuntersareonarollattheCityofDreams

One of London’s most legendary and historic hotels, The Connaught, owned and managed by Maybourne Hotel Group has recently undergone a renovation and now boasts an Aman Spa in the hotel’s new West Wing. The core of the Aman Spa’s menu at The Connaught is based on key therapeutic traditions of China, Thailand, India and the Americas. Guests book the amount of time they wish to spend and after a consultation and foot bath, their treatment is formulated. The music, which accompanies individual treatments is chosen specifically to match the rhythm and flow of the treatment.

Spa-rsedesignattheAmanSpainTheConnaught,London

IN BRIEF

TheMarriottGoldcardisacrosssellingtoolforotherhotelfacilities

M a n a g E M E n t

12 AHCTfebruary 2010

M a n a g E M E n t

february 2010 AHCT 1�

relationship with the guest, making their experience more personal and one that better recognizes their value.”

One satisfied customer“We operate an annually renewable F&B membership card through a marketing company,” notes Fiona Szeto, Director of Communications at JW Marriott Hotel Hong Kong and Courtyard by Marriott Hong Kong, as, “we believe this is time efficient, and we’re using experts in telesales,” while the card itself, “helps build our clientele, acquire a database, increase the profitability of each guest, and in the long-term advertise future promotions.” Szeto notes the group commissions the United States based marketing company once a year for about a month to sell the loyalty card and while no survey has been conducted as to the success or otherwise of the service, Szeto notes the fact it’s sold out within the month is proof enough.

“Certainly the daily impression within our restaurants is that a lot of diners are Marriott Gold Card holders. The discount we offer is better than the credit card promotion, and we throw in certificates which may be used on a next visit, and are a cross selling tool as they include discounts on other hotel facilities such as dry cleaning.”

The card may also be used in sister hotels throughout the Asia Pacific region, which Szeto believes adds to its appeal especially among locals. “Asians love buffets so the F&B Gold Card is very popular. It’s an important means of staying ahead of the competition.”

Buffet-low billAnthony Barnet, General Manager, On-Card International, a supplier of hotel dining programmes, says programmes such as his ‘The Buffet Club’ are designed to help accurately frame and target qualified guests, in this case buffet diners. “The hotels themselves receive strong levels of incremental business. Hotel restaurants, especially buffets can be most challenging to fill, particularly on

weekdays. Successful F&B loyalty platforms deliver robust levels of new transactions for hoteliers where they need it most. This is achieved through executing highly engaging and interactive communications, keeping outlets firmly in the spotlight, and members active while members are able to dine in high-end establishments at a more affordable price.”

But there are those who have reservations about these schemes, saying they discount goods already being bought by customers, that the expense rarely pays off, and that they are in effect a bribe to manipulate customer loyalty and purchasing decisions. Do they have a point?

“A badly designed or managed programme certainly runs the risk of doing that, layering additional costs and discounting existing business,” ICLP’s, Hay admits. But, “Well managed, the programme allows you to shape customers’ performance, increasing overall share of business, upselling perhaps from a room to a suite, and capitalizing on incremental or discretionary sales opportunities.”

Matthew Arnold, who recently sold his Coverdrive business and

now heads Touchpoint, which he founded, agrees. “The potential risk with any hotel loyalty programme is the displacement of full paying business. In any given hotel there will be certain restaurants performing better than others, a well-designed loyalty programme will help target lost opportunities. A programme that offers a standardised benefit structure right across the board could certainly pose risks in the displacement of regular custom. A smart programme will, through structure, creative ongoing promotion and effective communication, channel card member business to where it is needed most and away from where it is needed least.”

TMI?Some guests have been known to question the potential of their personal information being used for commercial purposes. Arnold has this to say: “Across Asia, we are seeing active development of privacy and data laws. The key concern for a hotel is to ensure the company they use to manage their loyalty programme maintains strict data security protocols.”

…can be a giant step for brand loyalty. Zara Horner looks at the effective use of loyalty programmes

One small buy for a customer…

“Asians love buffets so the F&B Gold Card is very popular. It’s an important means of staying ahead of the competition.” Fiona Szeto

HospitalityMarketingConcept’sClubhotelwebsite

For more information contact: · Hong Kong +852 3154 9435 · Shanghai +86 21 5228 7301 · E-mail [email protected] www.coverdrive.net

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Coverdrive Advert - September 07Page 1 1/20/10 2:54:19 PM

Specialist marketing agency ICLP’s Regional Director Asia Pacific, Stephen Hay is well versed in the art of loyalty programmes, and is convinced of their future success in the region.

“They are incredibly effective on a number of levels. Firstly, a reward collection mechanism helps shift share of business to the hotel as members consolidate and collect points in one programme. Secondly, they are powerful promotional tools, allowing hotels to drive highly targeted and relevant promotions to the right guest at the right time, with the tracking process allowing precise measurement of the results. Thirdly, the knowledge gained and relationship [built] allows you to recognize and customise that

M a n a g E M E n t

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One of the key aspects of these programmes is that they are said to persuade customers/guests to change their behaviour from single purchases to experiencing whole brand ranges. The ultimate goal is to build ‘brand devotion’ explains Hay who uses online frequent traveller forums to support their success: “One person complains and several Brand Devotees rush to the defence of the hotel or airline.” And the bottom line for this ‘brand devotion’ is just that. “Increased profitability is important for everyone, but there is more to it than that. The business is becoming more personal and customers expect more customisation and more recognition for their value.”

While Arnold points out the underlying strategy of any well-designed loyalty programme is to “migrate” the customer away from the initial appeal of a discount and to develop stronger, long-term brand affinity to increase hotel patronage, build stronger relationships and to introduce the customer to new services, facilities and affiliated brands. But loyalty is not an overnight process. “In simplistic terms a hotel is far better off seeing guests 10 times a year at a 25 percent discount than seeing the same customer two or three times paying full price. Over time, the hotel wins.”

Valentina Tang is Regional Director Asia Pacific Clubhotel (HMC), a network of around 700 4- and 5-star worldwide properties which provide preferred room rates and discounts on F&B. Clubhotel offers members global exposure and marketing reach to its more than 700,000 members and Tang says, “Participating hotels improve profitability because of increased patronage. Furthermore, because the hotels have a targeted audience to market to effectively, they save money on advertising and receive higher ROI on their marketing efforts.”

No short cutsSo how are these programmes currently faring in Asia? Tang explains Clubhotel, “has been in the loyalty business for over 20 years, operating in the Asia Pacific region for 17 years. HMC has invested substantially in technology and security systems over the years and subscribes to stringent privacy laws established by well-developed markets such as North America and Australia. [We] produce over 350,000 room nights for our partner hotels each year, and growing.”

Like her industry colleagues, Tang believes these programmes may persuade customers/guests to opt for whole brand ranges. “It’s not surprising that loyalty programmes change purchase behaviour. Once [a guest has had] a good experience, it is natural [they] have more affinity towards that brand and therefore [are] more likely to patronize the same brand based on past experience.”

In terms of how the regional hospitality industry may more usefully employ these schemes, Hay is unequivocal: “Use the data! Analyse it, understand the customer and use that understanding to drive more successful, more profitable promotions and drive a more personal relationship with customers. The smart players are doing this and have benefited greatly, but we do come across many who are still not. Some think the programme will run itself. Some never invested in the [right] skills, some are locked into other more traditional marketing models.”

For Arnold the key to getting the most out of a hotel loyalty programme is effective communication. “I strongly believe a healthy mix of digital and human works best - keeping each customer

“No one benefits from making a customer unhappy with unwanted marketing or bad targeting.” Stephen Hay

F&BhelpsgenerateloyaltyamongguestsinAsia

StephenHay,ICLP’sRegionalDirectorAsiaPacific

MatthewArnoldofTouchpoint

updated, engaged and excited about ongoing hotel promotions via eye catching digital communications, and a friendly personal call for birthdays, anniversaries and other special events is a very nice touch. In the hospitality industry customers are fickle, and building cast iron relationships takes a lot of time, effort and energy - there are no short cuts. I think most hotel loyalty companies in Asia are not doing anywhere near enough to genuinely evolve their clients’ loyalty, and hotels need to place more pressure on their vendors to be more hands on.”

Arnold says hotels should aim for quality rather than quantity, which comes down to a properly designed and structured loyalty programme. “Lower end customers generally chase discounts and create high levels of maintenance for the hotel, whereas higher end customers have a greater appreciation of branding and image. If a hotel uses an outside company to manage the sales and marketing of their loyalty programme, they absolutely need to ensure their vendor delivers the right type of customer to the hotel.”

Hay is on the same page. “It is true that programmes yield huge amounts of information about guests that is invaluable to the hotel or restaurant, and indeed that information is used to market to those guests. But almost all companies recognize both legal and moral obligations to use data in a responsible way, and a way that benefits the guest. In practice this means, clear policies, controls, and analysis of customers’ needs and behaviour to ensure marketing is appropriate, relevant and targeted. No one benefits from making a customer unhappy with unwanted marketing or bad targeting. Responsible and profitable data-based marketing is an area that companies are increasingly turning to us for help and guidance [in].”

AnthonyBarnet,GeneralManager,On-CardInternational

Furnitureaddstothefeelofthebathroombecominglvingspace

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1� AHCT february 2010

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Apparently, powerful showers and large tubs are no longer considered the height of luxury by today’s hotel visitor. Rather

they are the norm and guests are looking for a little more to be ‘wowed’ in the bathroom.

‘Indulgent’, ‘extravagant’ and ‘luxurious’ are just some of the words used to define present day hotel bathroom design as these rooms are now deemed almost as important as bedrooms as a place for guests to escape to and relax in, becoming, therefore, a focal point for designers and architects.

Like much in the hospitality industry, trends in bathroom design continue to evolve. Over the past decade features such as compartmentalized toilets, soaking tubs and twin vanities have become standard. It would appear guests now expect bathroom design

to extend beyond the simply utilitarian: today’s luxury bathroom is almost a space to ‘live’ in.

Wetrooms — bathrooms that enclose a shower and bath in one expanded space — are an interesting new feature which may even help smaller bathrooms feel bigger. Oversized soaking tubs are also in vogue. And the inclusion of furniture pieces in the bathroom to make it more of a leisure lounging zone fits with the current conversion of big bath spaces into private spas.

Veerbhadra Singh, whose family owns and runs heritage hotel, the Deogarh Palace

in Western Raj, north of Udaipur, India says, “The challenge is to find new ways to fuse bathroom amenities with the expansiveness and comfort of the living space. The beauty lies in fusing the comfort level with the aesthetic element. So we are always trying to introduce classic styling with beautiful fixtures designed with aesthetic appeal and environmental consciousness in mind.” As a result of this attention to detail, not only is the Royal Suite Jacuzzi at Deogarh Palace partially open to the skies, it is strewn with rose petals.

South, in the lake city of Udaipur itself, Leela Palace Kempinski’s bathrooms are considered by General Manager, Tamir Kobrin to be the hotel’s crowning glory. “All our rooms and suites offer massage showers and a hand held option. In addition to the ‘shower closets’ we offer a separate bathtub area lounge with extra deep tubs, a bathroom product menu, which complements our spa and the opportunity to tailor make the experience with [a] butler.”

In answer to the question of what works best in fulfilling guests’ expectations, Kobrin adds, “Spacious, private, double sink, big tub, choice of products, great water pressure, extra hot water, bath salts, bath menu, lighting, separate toilette sound system in both areas, phone…. all this is the basic requirement. The list can go on.”

Sharmila Chand finds out what boxes today’s baths and showers have to tick to fulfill guest expectations

Shedding light on bathroom design

“The challenge is to find new ways to fuse bathroom amenities with the expansiveness and comfort of the living space” Veerbhadra Singh

The essentials: shower and tubGone are the days of a simple overhead shower stream of lukewarm water – thankfully! Technological innovations in this bathroom staple include customized pre plumbed easily removed (ideal for remodeling and renovation) shower panels, which can be made to order in unlimited surface materials with hotel logos and themes.

Companies such as Gessi have introduced multi functional showers. For example, their private wellness line of rain showers features a hydro massage system and fixed or changing chromatherapy lights. The square showerheads come in three different sizes and guests may choose how the water falls – spray selections include rainfall, water blades and atomization.

Gessi has also introduced a coloured light tap/faucet. On the passage of water a temperature sensitive LED lights up in different shades of colour: blue, purple, or red, according to water temperature. Thanks to a refractive process of the light, the whole jet is coloured, resulting in an “exciting and spectacular effect”, claims the company. But it’s not just about aesthetics, there’s also an important functional aspect as it allows the user to visually perceive the temperature of the water avoiding waste and preventing the risk of scalding.

Theaward-winingInipisaunafromDuravitGessi’sinventionallowstheusertovisuallyperceivethetemperatureofthewater

Chromatherapy–thenexttrend?

Afocalpointfordesignersandarchitects

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impressive array of hidden high tech fittings and extras, Duravit expects its ‘Inipi’ sauna to change the face of bathroom saunas.

Connie Fung from manufacturer and supplier, Grohe says answering the question, “what are clients looking for today?” is easy. “A comprehensive range of products with revolutionary style, and digital.” While Grohe doesn’t do baths they supply taps and Fung says a deck mounted mixer spout is what’s on order now. “For shower heads it’s jumbo size! Ceiling mounted to promote the feeling of spaciousness, thermostat controlled for fast delivery of hot water.” Fung also notes clients now expect head, side, and hand held showers.

While showers in hotel guestrooms have become fashionable, bathtubs are still very ‘in’ and desirable.

Covered in cosmetic charm, the Tub-E electronic bathtub by Wild Terrain Designs is available in copper or stainless steel, swirling around the tub is an elegant staircase made out of perforated stainless steel. Pinhole LED lights are embedded into the outer rim of the Tub-E, shedding light over the bathtub and providing just enough to see clearly up and down the stairs. The system has auto

German manufacturer, Duravit, which recently won a slew of awards for its latest Puravida bathroom range, believes designer “cooperations” require a high level of creativity and independence matched with a “willingness” by clients to take risks. The Puravida range concentrates on gently undulating forms and is billed as, “a new poetry of lightness”. After a four-year long project the company has also moved the sauna into the bathroom. Based on an authentic Lakota tribe sweat lodge, with an

fill, auto empty and auto clean options. The Tub-E also has a built-in heater underneath the seat.

When it comes to baths, “function and look are the main concerns,” says Toto’s Sharon Wong. The 93-year old company is Japan’s largest manufacturer of plumbing related equipment. Wong adds that customized tubs are ordered more and more as traditional standard sizes are no longer considered good enough. “Clients are also on the look-out for new materials such as epoxy resin and marbellite for that unique look.”

When it comes to bubbles in the bath,

nowadays the air-massage bath outsells the older whirlpool technology in the hospitality industry. Air-massage systems add millions of air bubbles said to, “stimulate the skin’s light touch receptors and produce an overall calming effect”. The air massage, unlike the whirlpool’s hydrotherapy, uses a much quieter air blower in lieu of a pump, and the bather may add elixirs and oils.

Bathroom designers and manufacturers attest the next big thing will be adding ‘chromatherapy’ inside the bathtub. A combination of light and colour for a healthy and mood enhancing experience, colours such as red to energize and purple for relaxation are used. Everything in the bath can be controlled by a waterproof universal remote control, which can be programmed for music, sounds, and language instruction.

In the 1980s and 1990s the popular waterfall-type tub tap fillers were used to fill up the bathtub only. Today, the waterfall faucet may be piped in to stay on and re-circulate the water while the guest is in the bath. Literally making it feel like there’s a waterfall cascading inside the bathroom. Now there’s luxury.

“For shower heads it’s jumbo size!” Connie Fung

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Mass personalisation holds out the promise of an old-fashioned luxury experience without the staffing, believes Naputt Assakul, Deputy Managing Director of Bandara Hotels and Resorts.

“At some hotels they call out guests’ names one by one in the morning and all returning guests are known by name. We are looking at technology to enable us to compete with that kind of establishment,” he says.

On the other hand, some research suggests the downturn has dented travellers’ appetite for customised service, raising the importance of basics like Wifi and flexible check-in times.

For Oliver Winzer, Regional Director IT Asia of Amadeus, hotels need to analyse their aims for their precise business environment – or they risk making technology investments they don’t need.

“People say I need a PMS or CRM. Hotels do not ask what they really need to achieve. They hear certain words and find it very trendy. That why it’s critical to get consultancy on how best to use technology, be it GDS, PMS, CRM,” he says.

“We had a recent enquiry from a client that wanted GDS. But we asked them, ‘Why do you want GDS if you just want to attract the domestic market?’”

Delivering valueFor Carmen Lam, Managing Director of Micros-Fidelio in Hong Kong, the vast quantities of information now being collected by hotels have an appreciable value even for 3-star hotels – which can, for instance, use it to customise the movies they offer guests.

But it is at the upper-end that mass personalisation really comes into play, she says.

‘You also have fields that allow preferences to be recorded, such as whether they like coffee or cookies and milk before going to bed, or the type of pillow – hard, soft or medium – allergies, spending habits, birthdays and anniversaries,’ Lam says.

“The property management system can send a message to the building management system to set the temperature in a room at 27°C upon guest check-in.”

Tony Compton, Director of CRM Product Marketing for Infor, gives several instances of how sending all this information to a hotel’s touchpoints can deliver valued experiences.

‘For those within the hospitality and gaming industry, if you have a guest on-site and you know he likes poker, you could let him know via his smartphone about a game and when it starts – or you could tell him about tickets for a favourite show, or that you have his favourite port available after dinner,’ he says.

Facebook factsLooking ahead, he is already eyeing the cornucopia of personal data flooding into the internet from social media.

“Leaders within the hospitality industry expertly harness the power of the customer data and information, including the information which resides in social networks,” he says.

But unlocking this potential clearly presents a major hurdle for the essentially conservative hospitality industry.

As Compton puts it, “more information doesn’t automatically translate into better service.”

“In practice, it takes a different kind of thinking,” says Naputt, referring to the actual use of CRM technology where it is installed.

“Even staff that come from big chain hotels are completely lost when they have to change to another system.”

Shane Izaks, General Manager for Information Technology of the Hongkong and Shanghai Hotels Group, is enthusiastic about the personalisation achieved through CRM – “It gets better year by year,” he says.

Asian hotels are still unlocking the potential of mass personalisation, which can be trickier to implement than some expect, Piers Evans discovers

Automating the personal touch

He compares the use of CRM to replacing a shotgun that hit 20 targets with every 100 pellets, with the precision of sniper fire.

His group has also unlocked the potential of CRM through involving all members of staff in data gathering, he says.

“It’s about having the culture to embrace what you’ve got. The maid sees something that shows the guest likes golf. Or someone notices that all the sparkling water has been drunk but none of the bottles of still water,” he says.

Yet the group found the technology far more challenging than it had anticipated.

“When we started looking at CRM we thought it would be easy.

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From what we learnt in the first two years, we’d have done it very differently,” he says.

He sets three essential pre-conditions for companies aiming to move into mass personalisation.

“We’ve learnt the three things to do before getting into CRM – having database integrity rules and codes all set up; having IT,

operations and marketing in synch on the end-result; and having documentation and trainable items,” he says.

For instance, the precise way to record a surname like ‘O’Brien’ is a potential source of confusion that needs to be ironed out by having experienced staff check and correct entries by new employees.

Izaks adds that he dedicates a lot of thought to guests’ privacy – as well as using the information in a tactful way.

“We would never say to a guest, “You have dietary items”. We would say, ‘We have low-fat milk’,” he says.

Privacy issuesPrivacy is also currently an issue on the mind of Naputt.

“We are exploring the ethics of using a photo with the guests’ profiles so we can immediately identify guests. There is no legal obstacle to doing this – in any case we record details of passports – but there is a question of privacy,” he says.

On the whole, the recent explosion of online social media suggests that sophisticated travellers are willing to trade privacy for comfort. A striking instance is the success of Facebook’s Blippy application, which “automatically shares your credit card transactions

as you make them.” “As a consumer, I don’t mind people using information about

me to make me feel good. It’s like having a helper at home. There’s the inconvenience but there’s a lot of niceness that goes with it,” says Carmen Lam.

But she sees a definite issue in who gets access to CRM data. “We sell and install hospitality systems so we constantly remind

our customers that they need to be careful about how they use and share data and to always ascertain whether they have the right to use it or not,” she says.

In joint promotions, Izaks says his group takes immense care in what information it shares.

“It’s all down to being very careful about how we use data. The opt-in is something we are very careful about,” he says.

Yet for Oliver Winzer another thorny problem could be lurking for mass personalisation.

“This is an issue of who owns the data – is it the owner or the management company? This needs to be sorted out before the IT vendor comes into the picture,” he says.

Given the frequency of mergers and acquisitions in Asia’s hospitality industry, this is an issue that can only become more urgent.

“Leaders within the hospitality industry expertly harness the power of the customer data”

Tony Compton

NaputtAssakul,DeputyManagingDirectorofBandaraHotelsandResorts

ShaneIzaks,GeneralManagerforInformationTechnologyoftheHongkongandShanghaiHotelsGroup

TonyCompton,DirectorofCRM

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Chocolate – touted for its aphrodisiac effect, on account of promoting the brain’s feel-good endorphin production – is a must on Valentine dessert menus and is also used by some establishments for decorative displays on the big day.

At the Renaissance Kowloon Hotel in Hong Kong, Pastry Chef Chi Ka-po, prepared some special chocolate creations for the Valentine’s Day Chocolate Tea Buffet, to be served at its lobby lounge. The dessert items he devised were chocolate-chip cheesecake, chocolate coconut cake and dark and white chocolate mousse. Chi explained to AHCT that he chose to work mostly with 70 percent cocoa dark chocolate for these. “This type of chocolate has a rich chocolate flavour and its sweetness is less than some other types,” he commented. “Nowadays, guests tend to prefer a light flavour. Using this type of chocolate not only matches their taste, but also helps bring chocolate creations a silky-smooth finish and strong chocolate flavours.”

At the MGM Grand in Macau, Executive Pastry Chef, Günther Wolfsgruber also planned some chocolate in the V Day repertoire. “We will make MGM’s favourite heart shaped macaroons and raspberry truffle hearts available for customers,” he said. He noted that he chooses to use Swiss Alpine milk chocolate for house made chocolate hazelnut nut bars, Grand Cru Maracaibo 65 percent cocoa for desserts of warm chocolate tartlets with sour cherry sherbet and Kirsch Anglaise; and Valrhona Manjari 64 percent for a “frozen chocolate cappuccino” he plans.

“I really favour the combination of bitter chocolate and Williams Pear, a perfect match – as a parfait for instance,” he added, but at the time of the interview had not yet decided the final form the combination would take come February 14.

Spice and romancePastry Chef at Mandarin Oriental, Sanya, China, Danny Lin decided to think out of the traditional pattern for desserts for this occasion – although his ideals definitely include the C-word. Lin designed what he called Spicy Chocolate Cake for Valentine’s Day 2010. Alongside chocolate, the other key and less conventional ingredients are Hainan Island mango, Sichuan cayenne pepper and black sesame. Chilli and hot spices are also believed to increase the libido in some cultures, though Lin did not specify whether this was his intention. Mandarin Oriental, Sanya’s dark, milk and white chocolate brand of choice is Valrhona.

What are chefs in Asia preparing for Valentine’s Day desserts? Andrew Dembina finds out

loveThe

of chocolate

At Shangri-La Hotel, Singapore, Area Executive Pastry Chef, Hervé Potus told AHCT, “For Valentine’s this year, we offer a selection of specially designed heart-shape chocolate ‘boxes’ that are decorated in romantic colours of red, pink and white. These will be available for sale in our cake shop. The “boxes” unveil to reveal

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luscious red chocolate hearts. I use a lot of white chocolate as opposed to dark chocolates … this season because I am inclined towards softer colours such as pink, white and red.”

Fondness for whiteWhite chocolate couvertures, used in the ticoli form, of easy-of-melt tablets are popular across Asia, according to Able Lim, Marketing Manager, Greater China Lindt & Sprüngli, Asia Pacific. “A lot order Lindt white chocolate at this time.” She said, “It’s particularly attractive to female diners – and can be mixed with light colours.

“Some people think white chocolate is very sweet but Lindt white is less so than some and has a quite subtle and complex flavour.”

Lindt chocolate is used widely in kitchens across the region – in several Hyatt properties in Mainland China and Asia, and at Mira hotel in Hong Kong, among other catering industry outlets. Lindt’s milk choc couvertures have been used for chocolate fondue desserts at V-Day dinners for several years. “It’s popular as it has a real chocolate taste,” said Able. “It seems less bitter with a long finish and is not overwhelmed by marshmallows, and its fruity tones complement chopped fruit that is dipped.”

Teoh Joo Cheong, Chef Patissier at DKSH (China) Food Services & Hotel Suppliers, sings the praises of Lindt white for professional chefs. “Its high cocoa butter content makes it extra fluid, and melt smoothly in the mouth,” he says, adding that this is, in part due to the “use of good quality

cocoa butter and Swiss milk powder, which gives it unique colour and flavour.”

At Grand Hyatt Tokyo, Pastry Sous Chef Shigeo Hirai, who has won a number of awards for his cake and chocolates, including the World Chocolate Master 2009 crown at the “Salon du Chocolat Professionnel” in France, has created “Button” and “Collections” – within his “Haute Couture Collections”,

available from February 1, as a Valentine gift. And his newly launched cake “Mode”, using apricot and hazelnut, which he says goes well with chocolate, is expected to be ordered by romantic-types. “Usually apricot is turned into purée, however I used house made compote and cream,” he told AHCT. “Two types of chocolate mousse are used milk (40 percent cocoa) and dark (70 percent cocoa) at a ratio of 2:3. The mousse is created in 13 vertical layers which includes, chocolate mousse, hazelnut biscuit, and white chocolate.”

In his “Button” chocolates, vertical layers are used “so that one can taste the soft coffee ganache and more solid gianduia at the same time,” he said.

Sweet food for thought.

“I really favour the

combination of bitter chocolate

and Williams Pear” Günther

Wolfsgruber

SwissAlpinemilkchocolatefanMGMGrandMacauExecutivePastryChefGüntherWolfsgruber

Chilliandchocolate

combinationsattheMandarinOriental,Sanya

MandarinOriental,SanyaDannyLinisthinkingoutsidethebox

GrandHyattTokyo’saward-winningPastrySousChefShigeoHirai

Chocolatefondueretainsitspopularity

Theapricot,hazelnutandchocolateModecake

Shangri-LaHotel,Singapore,AreaExecutivePastryChefHervéPotus

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�0 AHCT february 2010

Until the end of this month Altira Macau’s Chinese restaurant,Ying will usher in the Lunar New Year of the Tiger with dishes representing joy, luck, wealth and prosperity as well as special hampers.

It’s Royal Park Hotel’s 20th birthday and to celebrate that, and Chinese New Year, the hotel has designed six different special Chinese homemade festive puddings including ginger tea pudding, turnip with conpoy and water chestnut.

This month Loong Toh Yuen, the Cantonese restaurant at heritage building Hullett House, Hong Kong provides a special six course set menu of traditional local dishes guaranteed to keep out the cold while celebrating the New Year.

REVIEWThe world of political science’s loss is the wine world’s gain. Jeannie Cho Lee faced a choice between starting a PhD in International Relations or pursuing her wine studies to the Master of Wine (MW) level and despite some pressure to follow the more obviously academic route, opted to pursue a passion that started in her early 20’s. Anyway, as Lee points out, the Master of Wine course is the equivalent of a PhD in wine.

Where many other MWs have had a career in the wine industry as makers or sellers of wine, Lee came from a background in communication and publishing, having worked on several prestigious Asian business titles before becoming a wine writer and then gaining further experience in wine teaching and consulting.

This may be the first recorded example of

a journalist turning gainfully to alcohol.Although many stories tend to focus on

Lee’s status as Asia’s first female MW, she feels it is actually far more significant that she is the first Asian MW.

The importance lies in her appreciation of, “Asian dining habits and a background in the culture, tastes and foods.” Lee tells AHCT that she has “a unique perspective”, which became the rationale of her recently released book, Asian Palate. While the book does not insist wine be drunk with Asian food, it indicates a new way for finding the right wine for the food for those who may wish to.

The book avoids attempts to catalogue wine choices for individual dishes and a focus on key ingredients, in the sense of trying to match fish with white wine or beef with red wine, and looks at the overall eating experience. A wine recommendation,

therefore, might take into account texture, cooking style and the level of spicing or oiliness. There is also an emphasis on the disputed fifth flavour of umami.

The book takes a look at 10 key Asian cities and gives a snapshot of the history and culture of each place as well as its eating culture. This may seem heavy going but the writing style is clear and unpretentious as well as informative and the work comes with lists and glossaries to aid the reader.

The book, which is beautifully illustrated, is a physically heavy object so it is also handy that it comes with a pairing wheel that on one side takes cuisine styles as a starting point for matches and on the other takes grape varieties as the starting point.

Asian Palate Savouring Asian Cuisine & Wine Asset Publishing and Research, Hong Kong

Understanding the Asian palate

Fireworks and “scrumptious” delicacies are on offer at the Renaissance Harbour View Hotel, Hong Kong this February 15th, the second day of the Lunar New Year. In addition to dining options at Scala, Dynasty and Café Renaissance restaurants, there’s a Chinese New Year accommodation package.

Sheraton Hong Kong Hotel & Towers is fit to burst with heart-filled activities,

Gong Xi Fa Cai!

delightful gifts and festive delicacies, including a special dim sum menu, afternoon tea, and à la carte dinner menus.

Award-winning Hong Kong boutique hotel The Fleming is celebrating Valentine’s Day and Chinese New Year with a romantic dinner and room package for couples from February 12th – 15th, which includes complimentary tiger soft toys.

traditionalsettingforatraditionalmealatLoongTohYuen TurnippuddingattheRenaissanceHarbourViewHongKong

testumi candy floss nestles on a bed of roasted white chocolate and wild strawberries.

Hong Kong’s Aussie-style bistro and bar Coast is serving a six-course Valentine’s Day degustation menu with matching Champagne, wines and port. It features oysters, lobster tails, slow roasted duck ravioli, lamb, dessert of warm chocolate pot with pistachio biscotti & fresh strawberries, and Tasmanian cheese plate, coffee and liqueurs.

The Valentine’s Day dinner menu at the Four Seasons’ Inagiku Japanese Restaurant includes Japanese shrimp, Amadai fish, Shimaaji fish, sea urchin, Japanese squid, Matsuba crab and Miyazaki Sirloin and Tenderloin.

At the Royal Garden Hotel’s Beijing & Huaiyang cuisine restaurant, Dong Lai Shun there’s wok-fried crabmeat and rock lobster with salted egg yolk on rice cracker, shark

fin soup with fish maw and bamboo piths, sweetened almond cream with bird’s nest and complimentary two glasses of Bottega Moscato N.V.

Beijing’s funky boutique Hotel G is going Hollywood retro 60’s chic this Valentine’s Day. Their 4-course dinner of oysters, rib-eye steak and seared tuna is rounded off with a heart shaped strawberry cake to add to the romantic sweetness.

To celebrate the two significant holidays, Harbour Plaza 8 Degrees’ award winning Chef Liu has prepared symbolic dishes of luck and wealth. Every lady will receive a rose during dinner on 13th and 14th February.

Royal Park Hotel’s Valentine’s Day package features accommodation, services and facilities, and is complemented by a romantic dinner at any one of five restaurants and bars.

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The six-eight courses of true loveRegal Kowloon Hotel, Hong Kong 2010 Valentine’s celebrations are not just for one but ten days, beginning February 5th at all hotel dining outlets. The hotel is also offering room, meal and other privilege packages to extend and enhance the romantic moment.Guests are invited to surrender to “divine dessert feasts, spellbinding dinners, late night supper buffets and unique sensory experiences”, at each of the Mira Hong Kong’s five bars, restaurants, suites and newly

launched MiraSpa. In addition ‘One night at the Mira’ includes: pick-up in a vintage London taxi, suite, cupcakes, 6-course private room dinner prepared by Chef Justin Quek with wine pairing, after-dinner drinks at Room One, and a 90-minute MiraSpa VIP spa suite massage. In room breakfast, late check out and a limousine ride home for $60,160, including 10 percent service charge (US$7,750).

The Harbour Plaza Metropolis, Hong Kong is the first Asian hotel to provide an ice cream themed suite. Floor-to-ceiling Häagen-Dazs ‘Sweet Love’ in-room décor includes sofas, cushions, bedding, utensils, towels, wall pictures … let’s hope they don’t melt.

One property is hoping guests will forget the usual Valentine’s routine and set sail for Phuket’s jet setter shores to stay in an all-pool villa at Anantara Resorts & Spas at either Si Kao or Phuket. Pink bubbles accompanied

canapés on the beach, sunset dinner cruises, personal chefs and butlers, seafood extravaganza BBQ’s and chocolate coated strawberries to accompany the turn down service - what more could a loved one want?In recognition of Valentine’s Day falling on the same day at the first day of the Lunar New Year this year (last happened 57 years ago), ‘Love is in the Air’ at SkyCity Marriott, Hong Kong. Guests who book the auspicious package (deluxe room, privileges, cooking class, dinner and breakfast) from February 5th – 14th 2010 will be entered in a draw to win a package to the Bangkok Marriott Resort & Spa. Special menus at the hotel’s restaurants will showcase an ‘East meets West’ theme. To “escape the crowds and chintzy Valentine’s décor”, Singapore’s Tippling Club offer’s

a six course “cheese-free” menu. Featuring Champagne mud crab with white gazpacho accompanied by a selection of Henriot Champagnes and 40-hour Wagyu paired with a Domain Antonin Guyon Pernard Vergelesse. Hand-made chocolates for the ladies, a bill for the boys.

From 1st - 21st February hearts and palates will soar at RED Bar + Restaurant and RED SoHo, Hong Kong with their 4-course menus. The RED Bar + Restaurant menu is inclusive of two glasses of Champagne and complimentary movie tickets. RED Soho menu is inclusive of two glasses of Champagne, and a gift from Showtime Lingerie to ignite the flames of passion.

A “spectacular, seductive” Valentine Day dessert has been created by Head Pastry Chef, Eddy Lee for Japanese restaurant and nightspot Zuma at The Landmark, Hong Kong. White

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Oyster lovers can look forward to Nelson Bay oysters this month and Sydney rock oysters in March at Zest Bar & Terrace, The Westin Grande Sukhumvit, Bangkok.

For the first week of this month, Grand Formosa’s sweets shop—azie bun—is offering six different ‘Happy Harvest’ savoury cupcakes crafted by Grand Formosa’s Executive French Pastry Chef Laurent. Inspired by the computer game (Chef Laurent has surpassed level 40 apparently) these tasty treats display 3D ‘crops’ of corn, radish, carrot and pumpkin.

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HighlyentertainingcupcakesfromChefLaurent

Hong Kong’s Grand Hyatt Italian restaurant, Grissini has partnered with Italy’s prestigious wine maker Angelo Gaja to present its own label wine, the Ca’Macanda Magari, Gaja 2005. From a new wine region in Tuscany, the wine adheres to modern wine making methods and blends a variety of international grapes, Merlot, Cabernet Sauvignon and Cabernet Franc. Exclusively bottled in magnum and labelled for Grissini, the Ca’Macanda Magari, Gaja 2005 is available by the glass.

Celebrity chefs from across the world, including Michelin starred Joel Robuchon and Kunio Tokuoka, are unveiling a host of dining options at Resorts World Sentosa, Singapore’s new mega resort and family entertainment park. With more than 60 different outlets to cater for the resort F&B team has pulled together a varied selection from authentic hawker favourites and contemporary dining, cafes and patisseries to bars and clubs. Headed by Swiss Roger Lienhard and New Zealander John Sloane, an army of 2,700, will serve up to 40,000 meals daily across 350 different menus for an estimated 12-13 million visitors a year. They will also serve up to 5,000 banquet guests

Gourmet Abu Dhabi 2010 will feature a star-studded cast of the world’s leading master chefs who together share 22 Michelin awards and numerous accolades. Amongst them, Australia’s dynamic culinary duo, Greg Doyle and Grant King of Sydney’s award winning Pier restaurant fame. The two chefs are seen as “a culinary tour de force,” by Ahmed Hussein, Deputy Director General, Abu Dhabi Tourism Authority, which this year is presenting the extravaganza across 18 of Abu Dhabi city’s leading restaurants.

Also, former Chinese cooking World

Until the end of this month an authentic 4-course American cuisine dinner matched with selected fine wines from Reininger Winery and Whitman Cellars in Washington will be presented at the China Coast Bar & Grill, Regal Airport Hotel, Hong Kong.

TITBITS

at any one time in one of Asia’s biggest ballrooms. The fun park houses South East Asia’s only Universal Studios theme park, six hotels, a casino, the world’s largest Marine Life Park as well as family entertainment options. Grand Hyatt Hong Kong has launched The Waterfall Bar, an outdoor poolside lounge of landscaped rocks, waterfalls and greenery. Featuring a collection of champagnes, wines and spirits, deluxe snacks and Cuban cigars, the intimate 36 seat al fresco bar is on the 11th floor podium of the hotel, offering spectacular views of the city. The Waterfall Bar is open daily from 12:00noon to 12:00midnight (weather permitting).

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The new Stables Grill is nestled inside the old horse stables of Hong Kong’s historic Hullett House, with views over the House’s white-stucco colonnades dating from 1881 and its sweeping lawns, the Stables Grill presents lunch and dinner casual dining as created by Chef Philippe Orrico.

Champion and a master of integrating Chinese medicine and ancient Taoist culinary techniques to preserve the body’s balance, longevity and health, Tam Kwok Fung will present his unique traditional, rural dishes at Gourmet Abu Dhabi. Tam Kwok Fung is Executive Chinese Chef of Macau’s City of Dreams. Italian farmer, hotelier, masterchef and organic produce advocate Alfonso Iaccarino, and Germany’s Cuisine Vitale pioneer Heinz Winkler, a proponent of the anti-ageing ‘Power of Nourishment’ culinary creations are also amongst the festival line-up.

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Sukhothai to welcome 3-star chefYoung 3-Michelin-starred Chef Pascal Barbot is closing his almost impossible to book L’Astrance restaurant in Paris to bring his entire team to The Sukhothai in Bangkok for a week in March.

Chef Pascal, who has previously visited Asia to give demonstrations on behalf of French butter brands, will be preparing wine lunch and dinners at La Scala restaurant in the hotel.

His cuisine is described as “steering away from traditional staples like cream, butter and salt, replacing them with fresh local ingredients. His food - basic produce and meats layered with intricate flavours – reflects his humble upbringing, his extensive training and his exquisite expertise.”

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Judges at a recent blind tasting of Scotch whisky in Edinburgh were astonished to find that they had awarded top marks to a drink from Taiwan.

Kavalan whisky, sampled at a Burn’s Night shindig organised by The Times of London, is in the words of that newspaper “distilled with a blend of Taiwanese enthusiasm and Scottish expertise.”

The island has an astonishing appetite for whisky but so does much of the rest of Asia. Globally vodka is the best-selling spirit followed by rum and tequila. In this part of the world the best selling imported spirits are brown – whisky and cognac – with vodka lagging and rum and tequila barely on the radar.

In absolute numbers, local spirits Chinese Baijiu and Japanese Sochu dominate but these are not the premium offerings typically present in high-end bars.

Power of brandingFor Boris de Vroomen, Managing Director at Moet Hennessy Diageo Hong Kong (MHD) and Chairman of the territory’s Wine

and Spirits Industry Coalition, understanding the brands rather than the categories is the key to understanding the spirits market – drinkers in Asia don’t define themselves by category but by brand and different brands appeal to different demographics. In other words, a Glenmorangie drinker will almost always choose that brand when drinking whisky but might equally chose to drink a cognac. The drinks industry veteran also sees the market as pushed rather than pulled. To understand the market, he says, one has to ask, “Who are the players, what are their strategies and brands?”

To demonstrate the power of branding de Vroomen gives the example of rum. Aside from India, the Philippines and now in duty free markets, the category has no tradition or history in Asia but the reason it’s not big is that, “companies have been focussed on other brands, especially cognac and whisky brands.”

MHD sells Captain Morgan and Myers rums but they are not a key focus.

Some of the brands with the biggest push behind them are single malt whiskies, which are still growing in popularity. According to the Scotch Whisky Association, the year to September 2009 saw a growth of 8.5 percent in consumption in Asia as opposed to two percent worldwide.

What should you be offering your guests? Mischa Moselle offers a snapshot of some of the spirits brands and categories vying for sales

De Vroomen tells AHCT that while “single malts are gaining in popularity – Taiwan is one of the biggest on a global scale – blends are bigger in most markets.” He cites Johnny Walker, Chivas Regal and Ballantines as the key brands in most markets but points out that South Korean drinkers prefer ‘local’ brands – the whisky is generally from Scotland but the branding is distinctly Korean.

MHD sells the blend Johnny Walker and single malt Glenmorangie, while rival conglomerate Pernod-Ricard handles Chivas Regal and single malt The Glenlivet, the second most popular malt worldwide, according to company figures.

In Taiwan single malts are generally drunk neat or on the rocks, while in Japan, another society passionate about whisky, they are drunk as highballs with soda water, explains David Pattison, Regional Sales & Marketing Manager for Morrison Bowmore Distillers.

“In Hong Kong and China it’s drunk neat or on the rocks and that tends to be after dinner. In Taiwan it’s drunk with dinner or after as a digestif with a cigar,” he continues.

“Who are the players, what are their strategies and brands?” Boris de Vroomen

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Limited editionPattison characterises single malt drinkers as either men aged 35 years and over with high disposable income or men and women aged 28-35 who see single malts as fashionable. Younger drinkers prefer blends and often like to ‘blend’ their blends, mixing for example Chivas Regal with green tea. Although Morrison Bowmore now focuses entirely on single malts, Pattison doesn’t see blends as a threat to single malts – “they will grow each other’s markets.”

Pattison has recently been in Asia to promote Gold Bowmore, the last of three limited edition releases of rare, aged whiskies from 1964. In 2007 the distillery released Black Bowmore which was followed a year later by White Bowmore. The 2009 release completes the trilogy.

The success of the release and the growth of Bowmore shipments of around 15 percent in 2009 is also testament to the power of premiumisation in the region.

Shooting for success?Could the next batch of rival brands to threaten the dominance of whisky be from the unlikely – seeming source of Mexico?

MHD’s de Vroomen tells AHCT that the category is small in Asia as there few brands – Cuervo, Don Julio and Patron being the key ones – and only two of these Patron and Don Julio have the right premium image. He does see “some potential” though.

More optimistic on this score are The International Consortium of Tequila Makers, a consortium of six family distilleries from Jalisco, Mexico – the home of the agave-based spirit. According to the consortium the drink has the right qualifications to succeed in Asia – the premium product is aged, rare and expensive, there is a ‘connoisseur’ element for those who like to be knowledgeable about what they are drinking and the flavour profile is claimed to be similar to Baijiu.

Is tequila known as a sipping drinking for the older client or is it still seen as a shooter with lime and salt for the younger crowd (‘One tequila, two tequila, three tequila, floor’ as the song goes)?

While the consortium is not against their product being drunk as shooters, General Manager Jorge Sandoval, also points out to AHCT that “The method for drinking has evolved. It is not going to be easy,

but we will keep teaching and training people in order to let them know why tequila should not be treated as a simple beverage.”

Against the grainPerhaps the simplest of the beverages is vodka – it can be distilled from a wide range of products and needs no ageing while the almost neutral flavour makes it ideal as both a shooter and cocktail base.

MHD’s de Vroomen characterises the Asian vodka market as one that is “dynamic and that will appeal more to consumers” than gin, which has never really taken off in Asia.

New vodkas on the market tend to be premium and typically so is Xellent vodka, distilled from rye in a pot and custom-built high tech columns by a Swiss company. Xellent is positioned as a “high-quality, pure drink” with an appeal, as a premium vodka, to the age range 24-50 and people who are “well-educated and go out a lot”.

Despite the explosion in premium vodka brands, the category still has some catching up to do with brown spirits, which in the words of de Vroomen are “embedded in Asian culture”.

“Tequila should not be treated as a simple beverage”

Jorge Sandoval

Tequilaisbeingpositionedasasippingdrink

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In all the talk about creating unique experiences, the WOW factor and mass personalisation, hotels shouldn’t forget they are primarily selling a comfortable night’s sleep.

Slumberland’s Malaysia-based Sales Manager Tay Keng Chong tells AHCT that the key decision is the mattress as, “It will directly impact the satisfaction level of the guest when he or she lies on the bed. The first impression is very important.”

The support sleepers need for a good night’s sleep is, according to Chong, dependent on the mattress springing and the Slumberland Posture Springing System “is able to distribute the weight evenly throughout the mattress.”

Springing into action“Hotels should buy in a whole set,” Roz Poon, Account Manager with bed and mattress manufacturer Sealy Asia attests, going on to say a mattress with a boxspring is best. “Boxspring provides the

greatest measure of durability in a sleep set. The purpose of using a boxspring is to extend the life of the sleep system. It absorbs the major portion of stress and weight placed on the sleep surface. It works much like a shock absorber in a car’s suspension to eliminate stress in the mattress unit and prolong comfort.”

According to independent research cited by Chong, the support of a good boxspring can prolong mattress life by 68 percent.

Poon believes a Sealy Posturepedic mattress, which has been designed with the help of orthopaedic surgeons, is also the answer for anyone with back pain, or not: “Sealy Posturepedic is designed to relieve back pain and ensure spinal alignment. But works equally well if you don’t suffer back pain.”

Ellen Chan, Simmons Director of Marketing says, “The mattress and the box are [most] important. A good box will make a mattress more comfortable and durable. The number one criterion is comfort, then hoteliers consider durability and cost. New hotels usually [have] built-in headboards and they won’t need to order from us.” To ensure durability and continued comfort, there’s an art to mattress maintenance. Chan again: “[Hotel staff] should flip the mattresses regularly if they are two-sided. If the mattresses are a no-flip type, they need to rotate the mattresses regularly.”

Poon says regular turning is a must. “Body indentations are a normal occurrence they indicate the layers are performing as they should. Turning the mattress ensures uniform wear and adjusts the sleeping surface evenly.” Sealy recommends turning mattresses every two weeks for the first three months, with the first being a 180 degree rotation and the second a full flip over after which once every two to three months.

Time for bed … and bedding “The number one

criterion is comfort” Ellen Chan

Ensuring a good night’s rest for guests may be top priority but how achievable is it? Thora Jacobsen uncovers more

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Getting down on bedding

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When it comes to the hospitality industry, bedding company Pacific Coast has a “key mission” according to PR Manager, Vivien Tang, “Developing innovative products

with features that can help hotels improve guest satisfaction through an enhanced guest sleep experience.” Through research, focus groups and test trials, the company’s merchandising team begins the process by getting to know the needs of the hotel’s guests. “Each year they also study thousands of sample pillows and comforters. The team will then incorporate the results of surveys and sample studies in the product development process. New patents and techniques will then be applied to the manufacturing process,” Tang says.

Having worked on bedding programmes with international hotel groups, such as Hyatt’s ‘The Brand Bed’, Marriott’s ‘The Revive Bed’, ‘The Serenity Bedding’ for Hilton and Ritz-Carlton’s ‘Comfort Essential’, Pacific Coast says it’s all in the sewing. “Durable sewing technology [means the bedding is able] to withstand extended use in the guestroom and multiple commercial launderings. [While] dedicated hospitality product development [means bedding is] designed and engineered specifically for the hospitality environment to withstand long term use in high occupancy guestrooms, multiple commercial launderings, and daily housekeeping.”

For centuries feathers have been filling pillowcases and experience has taught that the soft fluffy plumage of a bird’s outer breast, known as down, is one of the most luxurious and comfortable bedding fillers. “Down protects [birds] from the cold and provides buoyancy,” explains Samantha Hyland, Managing Director, Siam Feather Products. “Each down cluster contains thousands of filaments that intertwine with each other, forming air pockets that provide natural insulation to keep cold out and warmth in. Chemically, down is identical to hair or fur but it is three dimensional and finer than other keratin protein based fibres.”

As the name suggests, the company’s Downia range of quilts and pillows and feather pillows, uses down for softness and warmth, and feathers for added support. “They are manufactured using high thread count cotton fabrics for superior down proofing and comfort benefits. Downia down filled products ‘breathe’ well in addition to contouring and draping well over the body, all of which adds up to that elusive and difficult to define sense of luxury.”

Accepting the cotton casing may wear out earlier than the filling, Hyland says with proper care down and feather products are a long-term investment. “Down will last longer than feathers, because feathers have hollow tubular quills which will break over time. It is estimated that when treated properly down quilts last for approximately 10 plus years and pillows should be replaced after about five years. Mattress toppers, in addition to providing luxurious support also lessen wear and extend the lifespan of mattresses.”

For Pacific Coast ‘easy maintenance’ is a key factor for product design. “For example, for down and feather bedding we use barrier weave fabric which is specially woven to keep down from sneaking

out,” says Tang. “We also have sewn through box design in our comforters to maintain an even distribution of down and eliminate shifting which will help housekeepers make the bed more quickly and easily.” And the company goes one step further by offering an on-line hospitality training programme, and onsite training. “These training programmes are designed to help hotel staff to better understand the use and maintenance of the products thus prolonging product life cycles, saving cost and maximizing guest satisfaction,” Tang enthuses. Whereas Siam Feather’s Hyland says, “A down or down/feather duvet generally needs little care, just regular airing and daily fluffing up. All down and feather products are fully washable in commercial washing machines. Proper rinsing and thorough drying are the keys to ensure feather and down products re-loft properly. All products must be dried thoroughly in a commercial dryer. It is recommended to use the dryer on a warm setting to avoid scorching.”

“When treated properly down quilts last for approximately 10 plus years and pillows should be replaced after about five years” Samantha Hyland

PacificCoastconcentrateoneasy-maintenanceproductswithhigh-qualitysewing

Special Hennessy 140 and countingIn tribute to, and as a birthday celebration of its eXtra Old (XO) cognac, Hennessy has unveiled the latest Exclusive collection, Opus 140. The special brew is presented in a 70cl carafe, which was family-designed in 1947. Each one is individually numbered and gold embossed with images depicting the vines from which this rare cognac is made.

For more information: www.hennessy.com

Dudson down to a teePorcelain manufacturer Dudson has been helping out on the golf course. When Britain’s first purpose planned golf resort, the 104-year old Turnberry Resort underwent a complete overhaul Dudson was invited to design two bespoke china ranges. The brasserie-style 1906 Restaurant called for something classic, subtle yet relaxed and informal. The resulting design is a delicate ‘white on white’ decoration. Meanwhile, The Grand Tea Lounge required a traditional pattern with a Scottish theme. The Dudson design team has created a versatile decoration suited to the 24-hour menu on offer. With some additional standard items required for the bar area, Dudson supplied over 10,000 items. And, all on time for the 138th Open Championship.

For more information: Dudson Ltd200 Scotia RoadTunstallStoke-on-TrentST6 4JDTel: +44 1782 819337Fax: +44 1782 813230Email: [email protected] site: www.dudson.com

Global Chef UniformsDesigned by Chefs...for Chefs since 1987

I love my Joband I love my Uniform

w w w. g l o b a l c h e f s t o r e . c o mWhat are the pros and cons of custom-designed and generic uniforms? Ruth Williams finds out

Requirements are not uniform

When Rest Detail Hotel in Hua Hin chose its uniforms, it opted for fashionable colours and designs that would work well in Thailand’s tropical temperatures.

The boutique resort commissioned Thai fashion designer, Savitri Akkarama to create uniforms tailored to fit every department’s functions. A graduate of Central Saint Martin College of Art & Design in Britain, Savitri took her inspiration from the resort’s concept of creating a restful environment while paying attention to small details.

“The design is modern, casual and friendly adding to the resort’s playful and relaxed environment, yet offering confidence to the wearers” says Nuengruethai Sa-nguansakpakdee, Director of Sales & Marketing, at the hotel in Hua Hin.

Waiters serving poolside in jaunty trilbies and shorts and restaurant staff all sport clothes reflecting the colours of the sand, stone, sky and sea surrounding the resort.

Designing a new uniform for a hotel client involves fully researching and understanding the property, says Cindy Miles of Top Hat Imagewear. The New York-based company specializes in creating customized staff uniforms for hotels and resorts.

“Each property that we work on has its own style and we make sure we bring that same style out through its uniforms,” she says. “Boutique hotels want a sleeker more modern look while the old world hotels are looking for that classic look. Casinos each have their own personality, as do resorts.”

Miles says that designer trends and fashions do inspire Top Hat Imagewear’s hotel uniforms, but points out that hotels also need to

keep their look relevant for a number of years. “Trying to make sure all female body types look good and are comfortable in the same uniform is always a challenge,” she notes.

First impressionsDespite its name, Chef Works offers a substantial front of house collection for all hotel staff roles that can be bought off the rack. “Hotels often [use] our front of house uniforms and then accessorize with their own additions to make their look unique and different,” notes Regional Sales and Marketing Manager, Stefan Strandlund.

Strandlund advises hotels to work with uniform specialists who understand the needs and requirements of each aspect of the hotel. “By working with experts a hotel will stand a better chance of ensuring comfort and durability within a pre-determined budget” He adds, “We work with the best fabrics and today we are able to offer over 50 styles of jackets with something for every venue or climate.”

Ronan Guilliot, Director Asian Pacific Market, Bragard says that the uniforms worn by front of house staff always warrant special attention. “They have to reflect the first image of hotel’s staff seen by the customer and have to be identified at first sight. For city hotels Bragard’s collection features front of house staff in modern business dress, with a focus on comfort and breathable fabrics.”

At one of Beijing’s newest hotels, Fairmont Beijing, front of house wear reflects the Fairmont “authentically local” philosophy. The 222-room luxurious city hotel in the heart of the Chinese capital’s central business district is soft-opening in phases during the first quarter of this year.

“The design is modern, casual and friendly “ Nuengruethai Sa-nguansakpakdee

Bragardbelievewhiteisonebutnottheonlyoptionforchefs,especiallyiftheyareondisplayinopenkitchens

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As uniform specialists, Guilliot says his design teams set out to understand and anticipate customers requirements and find inspiration in some unusual sources. “Some of the latest Cooking Star by Bragard garments are inspired by motorcycle garments as a huge number of chefs, throughout the world, are bikers!” he adds.

Purists’ favouriteFormer chef Tim Grubi, says that the best chefs are very particular about what they wear. He founded his company, Global Chef, 25 years ago to address what he saw a need for uniforms that chefs identify with.

“The Global Chef brand is a trademark label for a “quality” classic and contemporary chef uniform - year in and year out. quality, design and price under a brand name specific to chefs,” says Grubi.

“They are professionals: they demand quality as well as design which befits their professional approach. They don’t want fancy they want functional attractive design which tells people who they are – ‘hey look at me, I’m proud to be a chef and I need to look good and feel good doing what I do’.”

The Global Chef managing director says that chefs have traditionally taken a very “black and white” approach to uniforms.

“Very rarely do we get requests for other colours: our focus is providing what real chefs need. White is the preferred colour the world over. It probably sounds boring but we chefs are traditional. Black may hide dirt but really the idea is to see the dirt so it can be cleaned. White is a clean colour and the chef looks best in white. Frankly, colours are a risk for commercial laundries,” says Grubi.

Stefan Strandlund agrees that most chefs opt for traditional whites. “There is a tendency to opt for more colorful uniforms in an open kitchen, colours to complement the design of the establishment. At Chef Works we can mix and match colour palettes and styles to suit any open kitchen,” he adds.

“Hotels and restaurants that prefer black chef jackets are usually themed open kitchens and black is to fit the restaurant design,” says Grubi. There also appear to be regional trends in chefwear, Global Chef ’s Asian and Middle Eastern customers tend to prefer its Contemporary line, while the Classic line, and black jackets are most popular and in Europe and Australia.

“We work with a wide range of designers on our customer-facing uniforms and often seek out experts within the local area to assist us in the creation of staff attire,” Andrea Torrance, Vice President of Rooms, Fairmont Hotels & Resorts, says.

“Our focus is on selecting colleague uniforms that are tailored to the functionality of each individual role, while also taking into account other aesthetic elements such as style, design, colour and fabric to ensure that they authentically reflect the local culture and traditions of the destination.”

Fairmont staff are involved in selecting uniforms, providing feedback on fit and comfort during the design process. “In many instances, our colleagues will serve as models for the attire before a final selection is made. As these items are generally custom or custom look, they are also made to measure,” Torrance explains.

Chefs on showHua Hin’s Rest Detail also opted for a non-traditional approach for their chef uniforms, choosing fashionable chocolate- and coffee-coloured uniforms, a bandana and aprons featuring the resorts three wise monkey logo.

Bragard’s Ronan Guilliot says, “designer” chef uniforms are gaining ground from traditional chef whites in Asia and these days, they are equally requested.

“Open kitchens bring the kitchen staff ‘on stage’. Employees are no longer hidden in the kitchen but part of the whole image of the restaurant. The most important thing is to integrate uniforms in the whole image you are willing to create for your restaurant,” he says.

“Apparel is one of kitchen staff ’s and chefs’ working tools. Bragard products answer very specific needs in terms of comfort - you have to feel good in the garments you work with 8 to 12 hours a day,” adds Guilliot.

Addressing the challenges of high kitchen temperatures, ten years ago, Bragard developed kitchen apparel using high-technology fabrics such as Cool Max and Cool Plus to increase the ‘breathability’ of its products. “Colours are, in Bragard range, kept neutral - white, black or grey - with slight touches of trendy colorus in the piping,” says Guilliot.

Outside the kitchen, Bragard also offers a full range of uniform for all hotel departments. Each year, it produces two full collections of ready-made uniforms that reflect current fashion trends as well as custom designing uniforms.

“Our focus is on selecting colleague uniforms that are tailored to the functionality of each individual role” Andrea Torrance

Whiteshowsupthedirt–mostGlobalChefcustomersrequestwhite

Chefstraditionallytakea‘blackandwhite’approachtouniforms GlobalChefuniformsaredesignedtosay‘heylookatme,I’mproudtobeachef’

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doesn’t impinge on other colour schemes or furnishings, enabling splashes of colour to be introduced, and changed, in the form of bed runners and cushions. “A one hundred percent cotton is the preferred fabric but a lot of hotels are now asking for linens with a small percentage of polyester to enable easier washing and drying,” says Brown. “The selection of pure white linen has an added benefit as it is easier to wash at the laundry whereas coloured linens might have problems with fading and colour matching on subsequent orders. For hygiene purposes the bed linens need to be washed at high temperatures normally only white linens can sustain this.

“Life span of a product depends on the quality of the linen. A good quality product should last around 150 washes but this is dependent on how many sets of linen a hotel has per room, regularity of the wash and how the linens are treated at the laundry.”

At the rock faceThe Hard Rock Hotel at City of Dreams, Macau recognizes finishing touches like good quality, well-matched linens make all the difference to guest comfort, and perception. Andrew Lee, Director of Hotel Operations, focuses on, “The look and feel of the cloth. Does the colour, pattern or jacquard fit the theme of the room and its surrounding furnishings? [Also important,] the available sizes and weave of the linen, including the way it is stitched and assembled; the durability and reaction of the cloth under stress, what happens if I burn a cigarette or spill wine on it? Wash tests over a period of time, and does it meet local fire and safety codes? [Plus] … all the right papers come with the cloth. When we find something that fits all our needs then we’ll review price and value. At this point we will determine minimum quantities, lead times and laundry tests.”

Design and durability aren’t the only factors to affect price. “So does the lead time and minimum orders,” Lee notes. “On a budget you can always negotiate with a laundry company to supply the cloth and you pay for the cleaning – many small-scale operations choose this option as it reduces capital outlay and avoids the issues of meeting large minimum quantities. The down side is that selection of cloth is limited, so for more premium operations you are usually looking at the latest ‘never before seen’ styles of cloth which will differentiate

you from the competition and you pay a premium for that. Colours and fabric types will also cost you more, as the dyes can be expensive, especially for cloth in dark colours.”

For his operation, Lee has chosen a wide selection of linen from “cheap off-the-peg cleaning cloths” to customized table linens for the Chinese banqueting tables, guitar embroidered pillow slips at the Hard Rock Hotel, monogrammed bathrobes and even round flat sheets for the rock star suites. While in other guest rooms there’s “a selection of satin sheets, cotton percale, organic cotton and Egyptian cotton ranging from 350-1000 thread count. Some hotels have a pillow menu, but we also offer a linen menu for our guests to enjoy.

“Personalizing and customizing our linen, seat and table covers does come at considerable cost, however we are able to make the experience unique on which no sum of money can be placed.”

Global Hotelware is a Hong Kong-based supplier of tabletop restaurant and bar products. Garry Bisset, Director of Marketing says, from his experience when it comes to linen hospitality industry buyers are looking for, “quality, durability, cost, finish and texture.” But, that “matching is most important - you cannot have a 5-star restaurant with a cheap finish - it must be in line with the style of the restaurant. Casual dining casual style, even place mats. Fine dining requires good class linen. Table appearances are most important to restaurants as they create the first impressions, which are usually the most lasting.” Bisset would expect good quality linen to last nine to 12 months, and while he says his company has been approached, “many times” for customized ranges, “We like to keep our linen simple and uncluttered in design so as not to detract from any other design elements or table setting.”

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to the material; colour; pattern of the fabric and the matching of linen types, which includes the pillow sham, duvet, bolster and so on.” According to Tan, the coordination of colour and patterns is of considerable importance, especially to interior designers who, “aim for a comfortable, appealing atmosphere. The beauty of coordination will bring about a harmonious visual effect as well as a calm and peaceful feel.” Durability of linen is directly connected with the quality and density of yarns, which definitely affects cost, says Tan. “Design shouldn’t affect wear and tear. Life span for hospitality linen under normal circumstances and within reasonable usage, is about three to five years, this is again depending on source of supplies and the credibility of the vendor.”

Widespread luxuryAs ‘luxury’ is no longer the preserve of the wealthy, how does the hospitality industry, and its suppliers ensure a ‘stand out’ from the ‘everyday’?

“The main factor to influence buying decisions is balance between luxury, comfort and value,” notes Norman Brown, Director of Beaumont & Brown, a twenty-years-plus international linen trading company. With factories in Asia and boasting a client list which includes flagship hotels in London, boutique spa hotels in Asia, exclusive safari lodges in Africa and sumptuous royal palaces in the Middle East, Brown says top hotels usually prefer established luxury Italian brands, and like to have branded bed linen as it is a good selling point, “For most of our 4- or 5-star hotels we recommend a 300 thread-count combed cotton plain white linen. Contrary to popular belief thread count is not the most important factor when determining the quality of bed linen. Quality of the yarn and the chemicals used in the finishing process are the most important factors.” To ensure comfort, quality and durability Brown recommends a long staple cotton product finished with internationally recognized bleaching and finishing chemicals. “The stitching of the product is also very important when selecting a high quality product. A stitch count of around 15 stitches per inch on the hems is a sign of a well-made product.”

Most hotels now opt for simple, neutral white bed linen, which

Elegant designs, high thread counts, durability and cost – Zara Horner asks how suppliers can help hoteliers balance their requirements

Harbour Plaza 8 Degrees’ Rooms Division Manager, Benjamin Lee is unequivocal about the top three things to keep in mind when buying linen, “Softness, quality of composition or stitching and easy maintenance.” Lee says getting the right balance

between linens on beds and tables and the ethos of an establishment is important but depends very much on positioning. “[From] upscale dining to extremely casual or in the middle, if the restaurant is positioned in the upscale top end dining, then nice pure linen may be the choice, whereas, should the scale of the restaurant be a bit more casual, mixed linen and polyester may be the choice.”

Using what he describes as a “middle range” brand of 70 percent linen and 30 percent polyester, Lee would expect fading to occur after 80 to 100 washes but says the group management still opts to customize.

From linen suppliers Hunter Douglas, Regional Director Jim Tan confirms Lee’s opinion. “Besides procuring from a reputable brand, other points we can consider: comfort; hand feel, which is related

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May 19-21 SIAL China 2010 Shanghai New International Expo Centre Shanghai China

May 25-27 Vinexpo Asia Pacific Hong Kong Convention and Exhibition Centre Wanchai Hong Kong

Jun 10-13 ITE Hong Kong Convention and Exhibition Centre (Hall 1) Wanchai Hong Kong

Jun 10-13 ITE MICE Hong Kong Convention and Exhibition Centre (Hall 1) Wanchai Hong Kong

Jun 30-Jul 2 8th International Hospitality Equipment & Supplies Fair (HOSFAIR Guangzhou 2010)

Sep 7-9 Restaurant & Bar Hong Kong Hong Kong Convention and Exhibition Centre Wanchai, Hong Kong

Sep 7-9 Asian Seafood Exposition Hong Kong Convention and Exhibition Centre Wanchai, Hong Kong

Nov 3-4 Wine & Gourmet Asia 2010 Hall D, CotaiExpo at The Venetian Macao Macau SAR, China

DATE EVENT DETAILS ORGANIzER

The 24th international travel expo TKS Exhibition Services LtdRoom 601, Stanhope House, 734 King’s Road, Quarry Bay, Hong KongTel: +852 3155 0600Fax: +852 3520 1500www.itehk.com

The 5th MICE, business and incentive travel expo TKS Exhibition Services LtdRoom 601, Stanhope House, 734 King’s Road, Quarry Bay, Hong KongTel: +852 3155 0600Fax: +852 3520 1500www.itehkmice.com

Vinexpo2, cours du XXX Juillet33074 Bordeaux Cedex, FranceTel: +33 556 560 022Fax: +33 556 560 [email protected]

The international wine and spirits exhibition for Asia-Pacific and the world’s largest wine and spirits trade exhibition.

Wine & Gourmet Asia is a trade, networking and culinary platform showcasing the very best of Asia Pacific’s fine wine, gourmet and hospitality industry. The event is for the region’s hospitality industryleaders as well as all gourmands and wine enthusiasts.

Koelnmesse Pte Ltd Tel: +65 6500 6712 Fax: +65 6294 8403 Email: [email protected] www.wineandgourmetasia.com

Exposium ShanghaiRoom 301, Dongyi Building88 Changshu Road, Shanghai 200040 - ChinaTel: +86 (0)21 6249 2028 Fax: +86 (0)21 6249 3414Email: [email protected]

SIAL China is the largest and leading exhibition show for Food, Beverage & Hospitality industries in China mainland. This year, it celebrates its10th anniversary around numerous renowned events like the 6th edition of Trends & Innovation, the Cooking Trends Area and the 2nd edition of the Asian Young Hope Chefs Contest.

Guangzhou Huazhan Exhibition Co.ltd9H, Jinsui Tower, No.900 Guangzhou Ave. Mid, Guangzhou, China.Helen ZhangTel: +86-20-38812619Fax: [email protected] www.hosfair.com

HOSFAIR Guangzhou 2010 will showcase a myriad of Kitchenware and Catering Equipment, Food, Beverage and Equipment, Tableware, Hotel Furniture, Fabrics and Uniforms, Interior and Lobby Supplies, Recreational Facilities, Hotel Intelligence, Cleaning and Laundry Equipment, also provide splendid live activities.

Diversified Events Hong Kong LtdTelephone: +852 3105 3970Fax: +852 3105 3974E-mail: [email protected] www.restaurantandbarhk.com

Restaurant & Bar Hong Kong is the fastest growing exhibition for the hospitality sector in Asia Pacific. Currently in the ninth year, it has the growing reputation as the biggest and best niche gourmet hospitality event in the region. Its focus on bringing excellent products and services will inspire and create ideas to help you develop your foodservice and hospitality business.

Diversified Events Hong Kong LtdTelephone: +852 3105 3970Fax: +852 3105 3974E-mail: [email protected] www.asianseafoodexpo.com

Meet face-to-face with seafood buyers from Hong Kong and throughout Asia Pacific with direct purchasing responsibility for live, fresh, frozen and packaged products. The Asian Seafood Exposition is the newest product in Diversified Business Communication’s global seafood portfolio that includes the world’s largest seafood fairs: the European Seafood Exposition and the International Boston Seafood Show.

Feb 21-24 Gulfood 2010 Dubai International Convention and Exhibition Centre

Feb 28–4 Mar 4 Hotelympia ExCel, London Docklands London Britain

Mar 22-26 Alimentaria Fira de Barcelona Barcelona Spain

Mar 29 – Apr 1 Hotelex Shanghai 2010 Shanghai New International Expo Center

Apr 7-9 Wine & Gourmet Japan 2010 Tokyo Big Sight Tokyo, Japan

Apr 20-23 FHA 2010 Singapore Expo Singapore

Apr 27-30 HORECA BIEL Beirut Lebanon

May 12-16 Thaifex - World of Food Asia 2009 Impact Challenger Bangkok, Thailand

DATE EVENT DETAILS ORGANIzER

Organized since 1987, Gulfood is the region’s largest and most important industry event of the year and a strategic platform for buyers and sellers to conduct direct business face to face. The exhibition is a showcase for manufacturers, distributors, and suppliers from around the world, representing all of the key sectors within the food and hospitality trade. The trade only show reported record visitor attendance in 2009.

Exhibitions & Events Management, Dubai World Trade CentreTel: + 971 4 308 6062 Fax:+971 4318 [email protected]

Hotelex shows are the meeting point for the hospitality industry. Managers in the hospitality industry, manufacturers, traders and distributors know that Hotelex provides them an annual get together – to source, sell, network and understand the trends that will determine the future of the Asian hospitality industry

Shanghai UBM Sinoexpo Int’l Exhibition 10/F., 218 Xiang Yang Rd. (S), Shanghai 200031, ChinaTel: +86 21 6437 1178Fax: +86 21 6437 [email protected], www.hotelexchina.com

The 17th international Food & Drinks, Hotel, Restaurant, Bakery & Foodservice Equipment, Supplies & Services Exhibition & Conference with FHA culinary Challenge.

Singapore Exhibition ServicesNo. 1 Jalan Kilang Timor, #09-02 Pacific Tech Centre, Singapore 159303Tel: +65 62336638 Fax: +65 [email protected]

Alimentaria is the most important international food and beverages exhibition in Spain and one of the leading international events of this type. The show will present the latest products from the international food and beverage industry, distribution channels and consumer tastes.

Alimentaria ExhibitionsDisputació, 11908015, BarcelonaSpainTel: +34 93 452 1800Fax: +34 93 452 1801www.alimentaria-bcn.com

The 17th edition of the Middle Eastern show for catering equipment, furniture & fixtures, tabletop, uniforms, linens & amenities, laundry equipment, maintenance & hygiene, technology software, telecommunications, security, audiovisual, packaging, franchise, finance & management companies, hotels & restaurants chains, services, food & beverage.

Hospitality ServicesContrast building, Dekwaneh PO Box 90-155Jdeidet El Metn1202 2020 LebanonTel: +961 1 480081Fax: + 961 1 482876www.hospitalityservices.com.lb

Wine & Gourmet Japan premiered in 2009 with great success. Wine & Gourmet Japan is the first dedicated professional exhibition for wine & spirits, gourmet & fine food, confectionery, food catering and foodservice equipment & supplies for the Japanese market.

Koelnmesse Pte Ltd Tel: +65 6500 6710 Fax: +65 6294 8403 Email: [email protected] www.wineandgourmetjapan.com

Koelnmesse Pte Ltd Tel: +65 6500 6712 Fax: +65 6294 8403 Email: [email protected] www.worldoffoodasia.com

Thaifex - World of Food Asia is the leading trade platform for the food and beverage industry in South East Asia. It is a one-stop shop for allin the industry from processing technology and ingredients to end products, hospitality services and franchising.

The UK’s number one foodservice and hospitality event. Bringing inspiration to hospitality businesses by serving up more of the latest product innovations, award winning displays, competitions and practical demonstrations to inspire!

Fresh RM9 Manchester SquareLondonW1U 3PLTel: +44 207 886 3100 Fax: +44 207 886 3091www.freshrm.co.ukwww.hotelympia.com

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Hotelex’s 18 years of history as a successful exhibition may well account for the forthcoming edition’s ability to attract some 850 exhibitors from around the world.

Organizers UBM Sinoexpo are predicting the show will attract some 50,000 visitors to its enthralling 60,000 square-metre exhibition arena.

The exhibition is an amalgam of nine separate shows, designed to offer a full range of high quality products and services and a one-stop-shop purchasing platform. There’s more to life than shopping so the expo also offers high-level forums and industry conferences to enable the development of thought around issues concerning the future of the hospitality industry in China.

No show these days is complete without contests and Hotelex has a full programme of contests designed to promote innovation in the industry and present visitors with information about the latest trends in the market. Participants will also be at the show to network and the organizers have laid on a series of events and showcases to facilitate the process.

The events to watch out for are:• Forum on China Hotel Project Rebuilding • Unveiling Ceremony for Hotel IT Equipped Sampling Room • Round Table Conference• Leader Summit• HC360 Live• The 8th China Barista Championship — Final Competition • Hotelex Bartender Show • British Tea Time • Cooking Class • Wine Training Course • Uniform Show

The event has the full support of government, industry associations and other organizations.

Shanghai to welcome 19th Hotelex

The 19th Shanghai International Hospitality Equipment & Supply Expo

Hall E1-E5Shanghai New International Expo CenterShanghaiPeople’s Republic of China

March 29-April 1, 2010 www.hotelexchina.com

(For online registration, visa service and hotel reservation.)Hotline: +86 21 6437 1178-308

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InterContinental Resort & Spa Bali has announced the appointment of Bryan Gabriel as Director of Sales & Marketing and Area Director of Sales & Marketing IHG Indonesia. Gabriel has 15 years’ experience in hospitality in Asia and Australia, including an award-winning stint at the InterContinental Jakarta MidPlaza. He was also part of the opening team for the Crowne Plaza at Changi Airport, going on to become Area Director of Sales & Marketing – Singapore.

Ayana Resort & Spa has announced the appointment of Giordano Faggioli as Executive Chef, responsible for 13 restaurants and bars, In-Room Dining and banqueting services. The Italian brings more than 20 years’ experience in luxury hotels and restaurants to his role, including Executive Chef positions at the St Regis Beijing, Four Seasons Resorts in Chiang Mai and Sharm El Sheikh, Egypt.

Amadeus has announced the appointment of Sabine Hansen Peck as Head of Human Resources with global responsibility. She has over 17 years of experience in managing large HR functions and teams across Europe, the Middle East, Africa and the United States. Hansen Peck has a Masters in Organizational Psychology and an MBA from Thunderbird School of Global Management.

Club Med has announced the appointment of Olivier Horps as Managing Director of Club Med Asia Pacific. With more than a decade’s hospitality experience in Asia, Horps was formerly GM Greater China & South East Asia and Marketing Regional VP. Responsible for regionally re-branding the group in 2007, amongst his new duties Horps will oversee a new resort in Harbin, Northern China scheduled for opening this October.

Elaine Joe has been appointed Langham Place, Hong Kong Executive Assistant Food & Beverage. Most recently VP F&B at City of Dreams, Macau, Joe has twenty years’ experience at various five star hotels. Joe will lead both kitchen and front of house staff, amounting to more than 250 food and beverage professionals.

From January 2011 Luis Maroto will take on the role of President and CEO at Amadeus. Maroto is currently the company’s Deputy CEO and CFO. With over 10 years experience in the distribution and IT industries, Luis joined Amadeus in 1999 as Director, Marketing Finance. Spaniard Maroto holds a degree in Law from the Complutense University, Madrid, an MBA from the IESE Business School and further postgraduate qualifications from Harvard Business School and Stanford.

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Pan Pacific Hotels Group has appointed Cheryl Ng as Public Relations Manager, Singapore overseeing the group’s four properties in the city. Before taking up the newly created role, Ng was PR Manager at Pan Pacific Singapore, and had worked at the Shangri-La, Singapore until 2005.

Amadeus has appointed Ana de Pro as CFO. Prior to joining the company de Pro held senior management positions at Arthur Andersen, Metrovacesa and Sacyr Vallehermoso. The Spaniard holds a BSc in Business Studies, specialising in Auditing, from Universidad Complutense de Madrid, and completed IESE Business School’s PDG executive programme.

Club Med President and CEO Asia Pacific, Caroline Puechoultres has taken on the added responsibilities as General Manager of Development and Construction worldwide. Puechoultres’ focus will be to develop the China market and continue the group’s Asia Pacific growth strategy. Puechoultres will re locate to the Paris office.

Pan Pacific Hotels Group has announced the appointment of Daniel Tan as Area Director of Marketing, Singapore. With eight years’ experience in the travel industry, Tan takes up this newly created role having previously held marketing and business development positions at Valuair and Ascott.

Ricky Theodores will take up his position as General Manager at Aston International’s Grand Aston City Hall & Hotel Residence, Medan, North Sumatra as soon as the property opens. A twenty-year veteran of the hospitality industry, Theodores has worked for GHM and comes to his new post from Aryaduta Suites Hotel Semanggi, Jakarta where he was also General Manager.

Langham Hotels International has appointed Vivian To as Director of Public Relations (Asia).To is a seasoned public relations professional with comprehensive experience in media relations, event management, publicity and promotions. Former employers include Hong Kong’s Mass Transit Railway while she started her career as a TV journalist and news anchor.

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Contact:China: HuiZhou Winnington Metal & Plastic Manufacturing Co., Ltd. +86 752 2600161

Hong Kong/Macau: Carsac Limited +852 2968 7873/7816Singapore: Yeo Tech Seng (S) PTE. Ltd +65 6254 1511Taiwan: Victory Marketing Corp. +886 2 24 58 38 48

Thailand: CAC Pacific Ltd +662 328 1984

www.bodum.com

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