SGA 2014-2 - Issue 2 - Free magazine

MBA Key Series Symposium 4th Edition Sustainability & Hospitality

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Glion Timeline: 1962-2014 3

Hospitality Industry Leaders Charles Letourneau

8 Christophe Peisert

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Generation Y in Hospitality Judy Hou’s perspective

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Glion Gives Back Red Cross Fribourg

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Women in Leadership Jacqueline Voltkart

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Glion's Debut in London 5

Hospitality Innovation Starwood Goes Keyless

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Unity in Diversity Third Cultural Fair

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Ji takes you to Bangkok with 30Chf 35

GLION INSIDER

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SGA PR & Communications Department Manager Felicia Ngaka Felicia.ngaka@glion.ch

Editor in Chief Shirley Ko Shirley.ko@glion.ch

Assistant Editor Franco Benitez Franco.benitez@glion.ch

Reporters Audrey Kuo Carolina Alcocer Caroll Portilla SuYi Song Tanan Zoright Veronica Ko

Contributors Fabiana Maiorano

Guest Writers Ji Poolsavasdi Paul Chappel

Design & Layouts Felicia Ngaka Franco Benitez Shirley Ko

Pictures credits See P. 47

EDITOR’S NOTE Dear Readers,

The inaugural issue of the Glion Insider last semester marked the beginning of one of the greatest accomplishments by the Student Govern-ment Association. Following an excellent precedent set by the SGA communications team in the first issue, the second issue represents a step forward in realising our vision for the Glion Insider: to be-come a world-class student-led publication in the hospitality industry. With it, we will bring to the forefront the latest insights in hospitality and ex-pose the world to the faces of our institution. Inspired by the theme of Glion's annual MBA Key Symposium this year, the centre-piece of this issue is on the topic of sustainability, in both the hospitality and general business environment. This subject is tackled from an environmental standpoint and a lesser known, yet essential, social standpoint. The road to having sustainability per-meate all business practices will be a long one. However, it is reassuring to see people from all cor-ners of the world from different industries coming together to further develop this topic, especially since its impact lies beyond the lifeline of business-es and into our every-day lives. A McKinsey Global Survey conducted in July this year also revealed that 43% of corporations are aligning business goals with sustainability in mind, up from 30% in 2012. This leads me to believe that while the road ahead may be long, that it is also full of promise. With yet another batch of Glion students set to graduate, and the New Year fast approaching, it brings me great joy to seal the end of year with the second issue of the Glion Insider. I hope you enjoy reading it as much as the SGA communica-tions team has in putting it together. Merry Christmas and have a wonderful New Year!

Shirley Editor in Chief

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GLION Excellence Since 1962By Fabiana Maiorano

Archives)de)Montreux)

Glion’s journey began over 52 years ago as a Grand Ho-tel based in the homonymous village of Glion, erected upon the city of Montreux. Its extraordinary evolution throughout the years have led it to become one of the top hospitality management institutes in the world to-day. In the years of its existence, Glion has consis-tently re-defined itself to change with rapidly evolving educational approaches. The Institute has prided itself in its ability to embrace progress, which is no easy feat, as it comprises the ability to foresee, the skills to contex-tualise and the courage to reevaluate. The opening of the London campus in 2012 was a step forward in em-bracing a crescent international student demand, and also stands as a landmark to celebrate how far the insti-tution has come. Vision, ambition and dedication have been the driving forces that have led Glion to excellence, and embody the spirit of its students and faculty. These foundations are confirmed by visible results, through

high recognition among industry leaders and compa-nies, and exceptional success rates following graduation. History has confirmed that Glion’s success formula can be shortened to a simple but meaningful aspect - its students. Glion enables students to partici-pate in making substantial changes for its community through different channels such as the Student Gov-ernmental Association, as Campus Leaders, Class Rep-resentatives or Glion Ambassadors. It is because of these distinctive opportunities that individuals mature outstanding entrepreneurial skills well before graduat-ing. The valuable alumni network has built a life outside of Glion that makes the Glion Journey a long-lasting one. The strong Glion spirit at first recognised by the: Pioneers of the school, Mr. Frederic Tissot and Walter Hunziker has seen 52 years of success and progress, which is only a glimpse of what lies ahead. The Glion journey remains to pave its way into the fu-ture so that the Glion spirit will continue to ignite far and wide.

Having reached its semi-centennial years Glion has emerged from a significant evolu-tion since its formation in 1962, when only a small number of students represented just five nationalities on campus in Montreux. Glion’s founders - Frédéric Tissot, an entrepreneur, hotelier, and business developer and Walter Hunziker, a professor, theoretician, and innova-tor in the field of tourism - created an institute that inspires and cultivates in its students the same expertise they themselves demonstrated in its creation. From that day forward over 50 years of successful partnerships with major global companies have formed and developed, linking a growing number of Glion students to a wide range of real-life projects, internships, and graduate positions across expanding industries. Today, with over 90 nationalities represented across three campuses in two countries, students are readied with employable skills in global fluency for our increasingly connected world. Gaining mastery in industry-relevant degree specializations they advance through knowledge, strive to innovate and collaborate with great success, essential for truly profes-sional leaders of our future.

Judy Hou, CEO

Glion sur Montreux, Grand hotel bellevue & belvédère in 1932

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Glion Makes its Debut in London By Felicia Ngaka

In 2013, Glion Institute of Higher Education Launch a new Campus in Roehampton, the east area of London. Mrs Davey, the Dean of … and Mrs Beckett the … enlighten us about this extension, the aim and opportunities that it offers.

In 2013, Glion Institute of Higher Education launched a new Campus in Roehampton in Eastern area of London. Mrs Davey, the academic dean, and Mrs Beckett, the student welfare manager, enlighten us about the aim of this expansion and the opportunities it has to offer.

Why did GLION choose London as its destination out of all the cities in Europe?

Currently, the United Kingdom is the largest higher education market in the European Union (EU), with 2.3 million students. The demand for Business and Administrative studies, including programs in Hospitality Management, has also increased. The opening of the Glion Branch Campus in London will increase the per-centage of international students served by GIHE as Lon-don is the #2 global destination for international students. London is an international hub for business and tourism, with over 70 five star hotels. Our students in London are very close to the hospitality industry with many opportunities to visit hotels, and enjoy unique expe-riences.

Why was the specific location in London in which the campus is situated, chosen?

The Glion London Campus is located at the University of Roehampton campus in South West London. This is a great location as it is close enough to the city centre to allow students to visit central London (a short 45 minutes’ journey). The university campus is also close to Richmond Park, set in a beautiful green campus with heritage build-ings and modern learning facilities.

As one of the only campus universities in London, the University of Roehampton meets students’ needs of a qui-et learning environment in close vicinity to Central Lon-don, allowing them to become part of a larger student community.

What are the main differences between the London campus and the Bulle and Glion campuses here in Switzerland? As the Glion London Campus is a branch campus of the main institution in Switzerland, the programs of-fered are the same as those offered on the Swiss campus. The London Campus currently offers the BBA in Hospi-tality Management and the PG Diploma in Hospitality Management, with the possibility of the multi-campus program or transfer semesters between campuses. In addition, the ‘Glion Spirit’ is also a very impor-tant element of student life on the London Campus; this is something that connects the three campuses: Glion, Bulle and London. On the London campus, the students have the unique opportunity to be part of the wider University of Roehampton community, as the Glion London Campus is the only Swiss hospitality institute in a British university setting. This means that the Glion students are able to engage in university life here; students are currently partic-ipating in sports activities, university societies and enjoy-ing the social life that a university of 9,000 students has to offer. Students at the London campus are able to engage directly with the hospitality industry; with over 70 5* ho-tels, there is no better place to be. For example, a group of PG students recently visited seven hotels in one day!

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What does the London campus have in store for Glion as an institution?

The new Glion London Campus is a great addi-tion to the two already existing campuses in Switzerland. As Switzerland is the birthplace of hospitality education and Glion has a long-standing history in the region, it is important to have our base here. The launch of the Lon-don Campus in turn offers students exposure to one of the most dynamic European cities, both in terms of hos-pitality and higher education. In addition to their intern-ships, they have the opportunity to gather further in-ternational experience.

Are there any further future plans to develop and in-crease the size or infrastructure of the campus?

London student numbers will continue to grow and the infrastructure will grow with it. There will be Applied Learning opportunities on the campus, in-creased Learning Resource space, increased classroom and bedroom capacity to provide the similar opportuni-ties as there are in Switzerland. Alongide the opening of London Campus, there is the exchange program which allow students from uni-versities of six countries to enhance their studies with an experience in Switzerland and very soon in London. These universities include Universidad Valle de Mexico, Universidade Anhembi Morumbi in Brazil, Universidad Latina de Costa Rica, Universidad Interamericana de Panama and Kendall College, Chicago among others. After meeting several requirements, students from these universities are can complete their studies in GIHE, which would again be a great opportunity for them, ex-panding their experiences and connections.

What does the London campus give as opportunities for students? A brand-new program was recently launched called the multi-campus program that allows students to study in three different campuses in two countries throughout their course. This initiative comes alongside the opening of the new Glion London campus in 2013. This program offers students an international experience which is useful in the hospitality industry and provides an added value to future employers. Besides this, Glion Institute of Higher Education is also offering students an opportunity to have one semester transfer to the London campus. This program is slightly different from the multi-campus program as students only study one semester in London. With all these initiatives, Glion Institute of Higher Education truly provides a world of advantages for students that bring a great head start into an in-ternational hospitality career.

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INDUSTRY INNOVATION Starwood Goes Keyless

By Franco Benitez

Technology, as we all know, is a major change-driving factor for

any type of industry but it is particularly important in the hospitality in-

dustry as customer needs are constantly evolving. In hotels, the rush to

adapt to new and innovative technology is driven by the tech-savvy mil-

lennial generation who relate loyalty with self-service and automation.

Starwood’s latest take on innovation with smartphones in hotels is sure to

wow guests.

Starwood Hotels and Resorts© is the first hotel brand to

react to this new trend by pioneering a new check-in

system that will allow guests to bypass the check-in desk

and directly access their rooms using their smartphones

instead of a traditional key. After a successful pilot test

earlier in 2014 in two Starwood properties (Aloft Cu-

pertino, CA, and Aloft Harlem, NY), it became clear

that customers were excited about this new technology.

Starwood has recently made it available to ten other

Aloft, Element and W hotels in various locations, such

as New York, LA, Beijing, Hong Kong, Doha, Cancun

and Singapore. Further plans are in place to expand its

key-less feature to 30,000 rooms in 140 hotels by early

2015.

How does it work?

The feature, only available for Starwood Preferred

Guests (SPG), requires the guest to register their smart-

phone through a one-time setup in the SPG Keyless

feature. Twenty-four hours prior to arrival, the guest

will receive a notification to opt in to the keyless pro-

gram and anoth-

er one when the

room is ready. With the room number and digital key,

the guest can skip the check-in process and access the

room by holding the phone steady in front of the lock

pad to enable the Bluetooth signal. The guest just has

to wait for a solid green light and, voilà, it’s all set.

Other global brands such as Hilton Worldwide

and Marriott Hotels have begun plans to implement

mobile room keys. This innovative feature has set the

bar for how great hospitality will be defined in the near

future and is a representation of the complementary

intersection between hospitality and technology.

Guests want this because it makes their lives simpler. The ability to go right to your room, gives them back time.”

Mark Vondrasek Supervisor of Loyalty Programs

and Digital Initiatives

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Charles Letourneau IMG Artists Senior Vice President & Global Head of Festivals and Events By Audrey Kuo

Meet the Ultimate Festivalgoer

What did you study in university, and how did your career start?

I didn’t immediately go into the event planning busi-ness. I did a music degree in college. The arts and mu-sic have always been my passion. I moved from my hometown in Ottawa, Canada to Russia to pursue mu-sic studies at the Moscow Conservatory. After Moscow, I went to Yale and it was there that I first began produc-ing a concert series. My passion for arts and music car-ried over to my first job in New York managing musi-cians at Young Concert Artists. I have been working in the artist management business since 1991. The event

planning business kind of found me in a way. From working with Columbia Artists, I inherited a couple of projects. One of them was the Mostly Mozart Festival in Tokyo. The idea was to take the Mostly Mozart festi-val in New York and bring it to one of Tokyo’s Bunka-mura Concert Hall every summer. It went really well but soon the guy I was working with at the company was retiring. He recognised how much I have always liked organising events, creating and producing things, so he asked me to take over. I had never produced an event prior to that.

How did you become "Senior VP of IMG Artists, Global head of festivals and events?”

Eleven years ago the owner at IMG, who had a house in Tuscany, proposed the idea that we host a festival in Tuscany. That is how the Tuscan Sun Festival came about. It was great fun and quite successful, even though we did it with no budget and had to ask friends for favours. We could not pay them much but we could accommodate them and their families in a nice place. This really caught on, the whole idea that we could cre-ate an event that was not just a music festival, but a lifestyle festival. With the success of this new lifestyle festival, many other cities asked us to produce similar events tailored to what their city had to offer. Our ini-tial homemade idea took off and I have been doing festivals ever since

He is not your typical festivalgoer. Even with twenty-three years of festival planning under his belt, you will not find Mr. Charles Letourneau rocking a Native American headdress or in the queue for showers at a campsite. Letourneau is the man behind the scenes — bringing wholesome and crème de la crème lifestyle experiences to guests. In 2003, Letourneau and his team pioneered the first lifestyle festival in Cortona, Tuscany. Retire the booze bags and bright clothes, and be prepared for days immersed in a celebration of life. The festival is a cul-mination of classical music, visual arts, culinary arts, literature, film, fine wine and wellness. The success of the first lifestyle festival that has now been going on for twelve years, has resulted in C. Letourneau and IMG Artists producing similar events in places such as Cali-fornia, Florida, Singapore and Abu Dhabi.

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With your years of experience, what particular event or festival was the most memorable?

They are all very memorable in their own way. Since most of them are location specific, they are very differ-ent. But I would have to say that what makes the event memorable are the individual people and moments. I once even got to work with Mikhail Baryshnikov, one of the greatest performers of all time. A big thrill of what I do is thinking about improving and creating a better event than the previous. The biggest pay off for me is a standing ovation after a festival and people saying, “this is the highlight of my year.” You really have to be thrilled about what you produce. We bring a lot of hap-piness to people and I think that is the most important thing.

For those who are looking to pursue a career in artist management or event planning, what would you say sets an applicant apart and makes you think, “this one has potential?”

I like to create jobs around people, so it depends on the individual, but the main qualities we are looking for are motivation, good spirit, and passion. Our business is people, so you have to like people. You have to be pa-tient and diplomatic. If you are able to navigate through egos, complicated personalities and are really excited to create things, then you have what we are looking for.

What are some of the most challenging aspects of your job?

Ironically people are the best part about the job, but at the same time, can also be the most challenging part since you are dealing day in and day out with people, and some with big, complicated personalities. That is why I think that a big key to the success of these events is the ability to work well with people and motivate people to want to work with you.

Can you please take us through an average workday for an event?

I can have a three hundred e-mail day, which can be a normal workload. Every one of these emails includes a decision that needs to be made or something that needs to be figured out. It is an enormous workload. There are multiple deadlines to be met and things to be dealt with. I spend many days immersed in numbers and spreadsheets. Festival work is cyclical — around two months before a festival the office can get crazy busy! Our workdays in Napa can be as long as 18 hours but that is all a very basic part of the job. The real challenge still lies with people. But I would like to see my role as overseeing everything for these events. I handle most of

the conceptualisation, programming and finances. I also have a great team who I delegate tasks to. I always tell them that I don’t want to hear about it unless there is a problem. Otherwise I totally trust my team to take care of it. Micro managing is one of my pet peeves.

What are some of the qualities that you can attribute to your success?

What I often think about is patience and diplomacy. Maybe that is just because I am Canadian. Canadians are usually seen as the peacekeepers. Decisiveness and the ability to multi-task are also crucial. You have to know how to make things happen at the right time. Yet, life is not all about work. Balance is really the key to being able to go to work everyday motivate and perform well.

What was the worst problem you have encountered during a job and how did you solve it?

I was going to write a book with all the ridiculous things that occurred at our Italian festival and title it “There is a Small Problem” because that is what the Italians would always say. But of course it was always a giant problem. As I soon found out, different cultures have a very different understanding of time and contracts. There was always some crisis or disaster that needed to be solved. Doing the same event in Napa is much easier because if you order a piano, you get a piano. In other places, you pay a guy for a piano and no piano is deliv-ered. We would sell tickets for our theatre and the gov-ernment would make a new law stating every event had to have a different colour ticket. We spent a fortune redesigning tickets in one-hundred different colours, only to have them change the law back the next day. Another time, we sold reserved seats for a concert and a group of German tourists came to me and said that their seats were not there. I said, “what do you mean?” Turns out the fire marshal came that day and took out two rows of seats because they deemed on a whim that there were too many seats. You really have to just work with it and be roll with the punches!.

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Following Glion’s tradition and trademark, the ESE program utilises the method of craft-based learning, where students first learn the theory and later, apply the knowledge acquired through internship placements. Students of both programs, are allowed the responsibili-ty to organise events right of the bat in their first se-mester. One of which is the G Factor, a talent show for students and faculty from both the Glion and Bulle campuses. Another notable event organised by Bachelor students is Glion Champs, which is a sporting event dedicated to all the student body.

ESE students have proven their management skills and their professionalism by organising successful events. Through- out the Bachelor program which lasts four years including two semester in internship, students will be given the opportunity to organise ten events ,some of a larger scale, where they will be in charge of everything, from the logistic, to the marketing and the finance. Students will gradually progress from planning school events, to regional events and eventual-ly, events for world class companies such as UEFA and The Olympics Museum.

GIHE also offers a Postgraduate program with an ESE pathway which allows students coming from different industry backgrounds to specialize, add value or to reorientate their career in ESE management post-graduate diploma for 1,5 to 2 years. Students enrolled in

this program have the opportunity to choose within spe-cialisations ranging from general management, finance, and marketing.

On October 23rd, PG students presented in UEFA headquarters a proposal regarding the organisa-tion of recreational activities for top VVIP guests during EURO 2016. Furthermore, PG Marketing students were able to create an app for this same competition, which was presented on November 7th to a panel of seven UEFA representatives. Both events were a tremendous success.

With several specialisation pathways in the ESE program, students can choose between a BBA in ESE, a BA in International Event Management, a BA in In-ternational Sport Management, or a BA in ESE Market-ing and Communication Management. The new pro-gram offers a variety of options and gives students a one-of-a-kind learning experience, where they can refine their abilities under the guidance of industry profes-sionals in the fast-moving environment of events man-agement, where they will be able to apply the new trends of the sustainability dimension, the evolution of the “WOW” factor, and the impact of technology. Through this program, Glion provides students with more oppor-tunities for personal accomplishment in leadership posi-tions.

A Rising Career Path in Events, Sports & Entertainment

Glion’s Events, Sports and Entertainment (ESE) management program is a 15 year old project , whom the first Program leader was Mr. Peter Cross, and was done during a time of rising demand for pro-fessionals in a fast-growing industry. Since 2008, this program, including a Bachelor Degree and a Post-graduate Diploma, became a full fledged management degree.

By Carolina Alcocer Trejo

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How to Leverage Social Media for Personal Branding By Shirley Ko

Sandy Bouchat, the global digital manager of Laureate Hospitality and Yves-Alain Schwaar, the global marketing director of Laureate Hospitality spoke with students about the importance of e-reputation and provided tips and insight into utilising social media for personal branding.

With a 2013 survey released by Jobvite that revealed a staggering 93% of employers who are likely to use social networks for recruiting, your e-reputation is increasingly becoming something you must take into your own hands. Below are key things to take note of that will help you in doing so:

1. Adjust content to the purpose that each social media platform serves. While your Facebook profile can be more casual and tailored to re-flect your unique personality, your LinkedIn profile should strictly reflect professionalism, chronicle career achievements and shed light on your ambitions.

2. Social media profiles require permanent maintenance. LinkedIn and almost every social media operates as a search engine, which means you must constantly update your profile to optimise it.

3. Share what adds value and always give credit. Curate content on social media that will pro-mote your personal brand.

4. While sharing is encouraged, over-sharing is not. Be wise not to reveal details that may compromise your personal brand. The online era we live in demands from us that we not only think before we speak, but that we think before we share.

5. Be mindful of social etiquette. Be respectful towards people and do not do online what you would not do in real life.

6. Do not ignore grammar and syntax. The 2013 Jobvite survey revealed that 61% of recruiters reacted negatively to spelling and grammar mis-takes.

Your profiles need to be nourished and fed to reflect the evolution of you as a person.”

Sandy Bouchat Digital Marketing Manager,

GIHE

The Internet is one of the best platforms available to market yourself if you know how to utilise it. Recognise that the time you invest in your social footprint today can be capitalised on in the future when you begin to embark on your job hunts. Take advantage of it and make sure that your online persona, much like your real one, is something you can be proud of.

Companies using social media to support recruit-

ment efforts

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7 Steps to an Impressive LinkedIn Profile in 2014

1. Dress to impress

Choose a professional profile photo of yourself and be sure to look sharp and smile.

2. Compose a creative headline

It should outline your area of study or career am-bitions. For example, “aspiring spa owner” or “events management enthusiast.”

3. Perfect your summary

Think of the summary portion of your profile as the LinkedIn equivalent of your elevator pitch—it must be well crafted to stand out. Take the time to refine it and be sure to optimise it with relevant keywords.

4. The ‘three Cs’: company, college and colleagues.

Do not just list the job titles and degrees you have attained, but elaborate on the job roles and scope of your studies to differentiate yourself from oth-ers.

5. Collect recommendations and endorsements for your skills and expertise.

Having others vouch for you adds validity to the skills and expertise you claim to have.

6. Include extracurricular activities

This provides recruiters with a well-rounded depic-tion of who you are in addition to your career ac-complishments.

7. Join groups

This is a great way for recruiters to see where your interests lie and also provides an abundance of networking opportunities.

The internet is a collection of details, so be mindful of what you share"

Yves - Alain Schaar Laureate Hospitality,

Global Marketing Director

Recruiting Statistics (2013 Jobvite Survey)

94%, 65% and 55% of recruiters use LinkedIn, Facebook and Twitter to discover talent.

References to illicit drugs, posts of a sexual nature, and mentions of alcohol consumption were likely to be viewed negatively by 83%,71%, and 47% of recruiters.

89% have made a hire through LinkedIn, 26% through Facebook and 15% through Twitter

42% of recruiters have reconsidered a candi-date based on content in a candidate’s profile

65% of recruiters react negatively to profanity

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The ALS Ice Bucket Challenge became a so-cial media phenomenon following the participation of well-known personalities such as Mark Zuckerberg and Bill Gates. The challenge involves pouring ice water over yourself and aims to raise awareness for Amyotrophic Lateral Sclerosis (ALS), a progressive neurodegenerative disease that attacks nerve cells in the brain and spinal cord. The disease usually leads to paralysis in later stages as the muscles become severely affected and the life expectancy of an ALS patient is around two to five years from the time of diagnosis. Following the nomination by Les Roches International School of Hotel Management, Glion students accepted the chal-lenge on the 12th at Lake Geneva to partake in the Ice Bucket Challenge, while others supported from behind the scenes. The school has donated to the ALS Associa-tion and encourage students to donate to this cause as well. of September, 2014. Fifteen international stu-dents gathered at Lake Geneva to partake in the Ice Bucket Challenge, while others supported from be-hind the scenes. In an effort to be sustainable, stu-dents used water from the lake for the challenge,

which was later thrown back into the lake to elimi-nate water wastage. The students then passed the baton and nominated Kendall College, Chicago and Domus Academy, Italy to complete the challenge. Despite the cold weather, students greatly enjoyed raising aware-ness for the disease and even jumped into the freezing lake afterwards. The school has donated to the ALS Association and encourage students to donate to this cause as well.

Glion Gives Back The ALS Ice Bucket Challenge By SuYi Song

Being concern for human welfare and advancement, being generous to other socially and financially useful purposes, is also an important value that determine the Glion spirit. This semester, Glion Institute of Higher education was implicated throughout its students in several charity struggles : ALS, Red Cross and Breast cancer; throughout dif-ferent action lead by students within their program study or the student government association. We support to in-crease the awareness of world population about a disease that need found to help research, we support to help as volun-teers in our community, with people in need for human social implication, help or other support.

GLI

ON

GIV

ES B

ACK

Be the change you want to see in the world”

Mahatma Gandhi

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The SGA contributes to many aspects of stu-dent life, and aside from representing the student body and striving to enhance campus life, it also has a sec-ondary, yet crucial function - creating opportunities for Glion students to interact with the local community. Such efforts are geared towards instilling a sense of social responsibility in students, which will in turn al-low them to become more involved with their immedi-ate surroundings. This semester, the SGA is launching a com-munity service initiative with Red Cross in Fribourg, in collaboration with Laureate marketing and the Student Affairs department. The SGA president, Grisha Davidoff, and the director of Red Cross in Fribourg, Mr. Charles Dewarrat, are enthusiastic about this project and share high hopes for the outcomes of this project. Through providing various opportunities for students to interact with local residents, the new part-

nership hopes to foster positive relationships between the community and Glion students. The first initiative will involve selling clothes that have been donated by students, and donating pro-ceeds to Red Cross. The next initiative will bring stu-dents together with fifteen third-age citizens in Bulle. Students will have the chance to interact and bond with them, and gain some insight into the history of Glion and Bulle from an external perspective. This program was created with the long-term goal of keeping these community initiatives running, bettered by improvements year after year. While the community programs at present are only offered to students at the Bulle campus, the idea is to eventually expand it to the Montreux and London campuses, and perhaps even to Laureate sister universities such as Les Roches and Kendall College.

Glion Gives Back with

Red Cross Fribourg

By Carolina Alcocer Trejo

Many Initiatives for One Goal 14

The Pink Event

The Pink Event was organised by an exceptional team comprised of Glion ESE students who were man-aged by Marie-Sybille Mignot, a student in the Event Sport and entertainment program, Mrs. Bernadette Marcato, Head of Housekeeping in Glion, with the in-dispensable collaboration of Mrs Christina H. Ligthart, president of the “Association des Gouvernantes Générales” (AGG). The night’s purpose was to raise funds and promote awareness for the fight against breast cancer, one of the most prevalent forms of cancer among women. Glion’s contribution to the cause stems from

the values Glion place in giving back to the community and especially to those who need it. Apart from the active involvement of ESE stu-dents, Mr. and Mrs. Marcato, numerous Glion represen-tatives participated in making the event achievable. It was a collaborative effort of the marketing team, recep-tionists, and food and beverage assistants who were present on the day to revel in Glion’s contribution. One hundred and twenty guests were present and among them, two exceptional speakers took the stage and addressed the sensitive subject of breast cancer

By Fabiana Maiorano

It was already dark when I arrived at the city centre and as I approached the hotel, I saw young witches and ghosts wan-dering the busy streets. After battling with several drivers for a parking spot and mul-tiple attempts to position the car correctly, I finally parked my friend’s Volkswagen. Once I grabbed my camera and slipped into a pair of black Stilettos, I felt as if I were in disguise, poised to attend the event of the semester: the Pink Event.

through a series of real-life stories that connected with the audience and captured their attention; "Breast cancer should not be a taboo argument, something to hide from others, but rather a subject of discussion." The impor-tance of prevention was also an emphasised topic, as the speakers cited a 89% survival rate for women who dis-cover the cancer in its initial stages through periodic and persistent check-ups. Dinner was later delightfully interrupted by a catwalk of elegant clothes sponsored by the main spon-sor: Mountain Air Verbier which provide exceptional fashion clothes from different haute couture brand, such as Ralph Lauren, Zadig & Voltaire, Vanessa Bruno, ect. The clothing was up for bidding and the proceeds of which were donated to charity. It was the embodiment of glamour with a purpose. The Glion team was also able to create a magical and elegant atmosphere contoured by a unique setting: the Beau Rivage Palace in Lausanne. The dimness of the chambers made delicate pink beams stand out, which were lit brighter by the dazzling sense of humour of the host, Mr. Egidio Marcato. The night was etched in my mind on my way back to school. From riches to rags as some would say, as I slipped out of character, out of my disguise. Though the event had ended, the awe from admiring the evening’s beauty lingered on. But most of all, I was amazed by the professionalism of the students organising the event. It was the undeniable gratification from being a part of such a meaningful event that remained. It was one of those feelings that eluded all disguises.

Breast cancer should not be a taboo argument, something to hide from others, but rather a subject of discussion."

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Official Sponsor

An exceptional event is set to be held on Thursday December 18th, 2014, at the Skating rink of Vernet in Geneva, where Figure Skating stars will be invited to take the stage and put on a memorable per-formance worthy of legends. This event was organized to commemorate the 150th anniversary of diplomatic relations between Switzerland and Japan, and to unite some of the greatest skaters in the world to display the highest level of ice skating performance. Robert Dierking and Anna Benauer, Glion ESE graduates from 2012, are coordinating this spec-tacular gala guided by Stéphane Lambiel, the most well-known Ice Skater in Switzerland. Although their participation will take place off the rink, they will still have considerable influence as they are in charge of leading backstage operations, which are a crucial part of this magnificent gala. During this event, the audience will witness unforgettable performances from skaters such as Akiko Suzuki, a Japanese champion, and Nobunari Oda, who is coming to Switzerland for the first time. The ambience will be set by the classical pianist, Ko-taro Fukuma, who has played in some of the most famous venues such as the Victoria Hall in Geneva and the prestigious Philharmonic Orchestra. The audience will also have the opportunity to ad-mire the grace of the five-time Italian champion Car-

olina Kostner and the performance of French dancers Nathalie Péchalat and Fabian Bourzat. During an interview, Mr. Lambiel confessed that this event will be an adventure for him, as it will be the first with such complexity involving the organi-sation of performances, music and lighting, among other factors that have to be considered from begin-ning to end.

Anna Benauer and Robert Dierking Invite You to see the Ice Legends By Felicia Ngaka

For further information, please visit: www.icelegends.com

contact@icelegends.com Special Figures SA Chemin du Pro-de-Narre 19

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Woman in Leadership

Meet Jacqueline Volkart General Manager at The Ritz-Carlton

By Shirley Ko

You do not find a career and life-long passion for hospitality — it finds you, and for Jacqueline Volkart, a veteran Lady of The Ritz-Carlton for over twenty years, it found her at home during childhood. There were al-ways guest events at home that made close encounters with people and the love of it a part of Jacqueline’s life growing up. She completed her undergraduate degree in École Hotelière de Lausanne, where she was one of ten women in the entire class of one hundred students. She went on to work in many places, including Hyatt and Marriott, before finally establishing herself at The Ritz-Carlton, where she became the General Manager of three different properties in Miami, New York and now, at San Juan in Puerto Rico. Here, she continues to satisfy her love of meeting people every day.

Jacqueline was the first woman in her class to assume a leadership role in a hotel, making her advice invaluable for women who aspire to be leaders and man-agers. She emphasises that female leaders must always remember to be ladies.

“We have our talents as ladies and we must stay true to our-selves...if you are too tough, people will not follow you.”

We must not forget to have fun in the work that we do even at more challenging, leader-ship positions. She goes on to add that we are turning a page with how companies are perceiving women and the increasing regard for a lady’s perspective within an organisation. When asked about advice for all students, Jacqueline points to the importance of being humble and flexible. Humility demands from students to arrive at their

first job with an open mind, a will-ingness to roll up their sleeves and a desire to give praise to existing structures of the organization. While a world-class education in hotel management builds an in-credible foundation for a career in hospitality, it is crucial to recognise it is only a stepping stone to what can be learnt on the job. Embracing what you can learn from your superiors and peers should begin from the outset of a career, and is something that

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extends even into senior positions. Jacqueline’s completion of a mas-ter’s degree in business adminis-tration at Glion after more than twenty years of work experience is a testament to how learning should be an ongoing process. “I wanted to modernize my hospitality perspective, widen my knowledge and ideals, and extend my relationships globally.” But more importantly for her, further education served to reinforce her love for The Ritz-Carlton philosophy and values that she holds dear to her heart. The same values that she looks for in candidates applying to work for The Ritz-Carlton: a genuine desire to care and sincerity in wishing to make guests happy. Flexibility with relocation in the later years will be essential, as career growth opportunities tend to surface in a wider geo-graphical net. However, she adds that it is important not to confuse flexibility with jumping from job to job, and recommends staying in each position to receive at least one promotion before moving on. Although the road to be-coming a General Manager is unique to every person, develop-ing skills in two disciplines will provide a competitive edge in do-ing so, as it will train the ability to multi-task and lead different teams in the future. Jacqueline’s

path focused on the meetings and special events track in the food and beverage department, as well as in rooms operation, which gave her the opportunity to liaise with every department and later in-stilled in her the organization skills that she applies to this day. With the day-to-day man-agement, Jacqueline advocates a hands-on approach and believes that, “as a leader you have to be out and about, in the lobby and with the guests every day because you cannot have an impact just by visiting occa-sionally.” Assuming the role of a General Manager has not isolated Jacqueline from frontline interac-tions, providing her team with support they need to develop and grow. She also believes that being a great leader is about “involving ladies and gentlemen in the work that affects them,” and coaching them in what they are passionate about. It all comes down to fostering a fun and creative environment to develop the talent and passion of your team because only when you support your staff, will they in turn, support you. In the end, it goes with-out saying that you cannot rise to a position of leadership in the hospitality industry without show-ing strength — both emotionally and physically. Remember to stay humble, be f lexible and for

women, to stay true to whom you are as a lady Along the way you will be faced with more than your fair share of obstacles and the sac-rifices you make will not be easy. However, if there is one thing to remember that Jacqueline repeat-edly remarks on, it is to always have fun and remind yourself every so often, why it is you love what you do.

I wanted to modernise my hospi-tality perspective, and widen my knowledge and ideals.”

Jacqueline Volkart

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Of GLIONKristien Van der Gucht Residential Life Manager Former pilot for 25 years

I used to travel the world, now the world trav-els to me.”

Fascinated with aircrafts as a child, Ms Kristien always had a dream of flying. This love for airplanes all started with her dad bringing the family to airports on weekends. Back then, it was uncommon to have women pilots so she went on a completely different route towards linguistics. But it never felt complete. A fated meet up with an old friend opened up connections into the industry and from then on, the path to realising her dream all began. The path towards fulfilling her passion was not easy but with determination she made it. Her advice, always follow your pas-sion and that’s the best reward we can have in life.

HUMANS

Hampus Holmberg E76 Marketing Landeskog-Underwear startup company co-owner

“The fruits of success always begins with one small step

From just a casual talk with friends, an idea came up to start an under-wear company for guys aged 12-25 that would eventually compete with David Beckham’s profitable company. The reason behind this is to de-sign underwears that are practical and comfortable for men. A start up then began with four board of directors, the company is now seven peo-ple strong with plans to increase to 15 by the end of 2014. The first icon for the brand is Gabriel Landeskog, a Swedish national hockey player. Plans are in line for brand expansion and production is in process. Hampus believe entrepreneurship is the best way to success, therefore, he plans to be fully committed into his business after his graduation.

By Su Yi Song, Inspired by “Humans of New York”

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Javier MBA Semi-professional skier

An athlete cannot run with money in his pockets. He must run with hope in his heart and dreams in his head.”

Emil Zatopek

Javier’s grandfather was one of the founders of Aramón Formigal, the biggest ski resort in Spain. He developed his passion for the sport growing up skiing with his family since the age of 4. He con-siders skiing not just a sport but a significant part of his life. He wanted to compete on the international level, but it was difficult with the lack of support from the community. He has always dreamed of balancing his passion for working in hospitality business and skiing. His dream came true when he went to Austria. He learned the German language working in Berlin, and he qualified to be a member of the best Ski Club in the world, The Ski Club Arl-berg in Austria. This opportunity allowed him to combine two of his best interests, which are working in hospitality industry and ski trainings on daily basis. He is still a part of Ski Club Arlberg to this day, and is looking forward to what future holds for him while study-ing in Glion.

Yasmin Lukatah E42

“Be yourself, everyone else is taken.

Born in Seattle to an American mother and Palestinian fa-ther, Yasmin lived in both the United States as well as the Middle East for a number of years. After taking a gap year, Yasmin found herself in Glion, following the footsteps of her parents and entering the same industry as them. As the daughter of parents who own a well-known restaurant in Seattle called B&O Espresso, she has had many early touch-es with all the ups and downs of the food and beverage business. Originally started by her mother serving coffee alongside elegant desserts, the concept started to change to include Arabic and European food when her father came into the picture. Now they have been operating for the past 36 years. Seeing her parents’ passion in this industry, she now desires to be part of it and to own a luxury spa in the future.

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Oukabay Abhijiit E72 Tourism First person from Madagascar in Glion

Once you visit Madagascar, you will under-stand the beauty of nature.”

With many opportunities present in Madagascar, one can hope for greater things to come to this country. Ask anyone in Madagascar and they will tell you how different the country is compared to the movie made with its name. Lemurs, a type of monkeys, and Baobab trees are unique to the island of Mada-gascar. What else can one expect from this place? From city buildings to clear beaches and white sands, Madagascar has much to offer. Malagasy people are diverse and kind. All these factors make this republic an ideal tourist destination. Bringing his experiences from Glion back home, Abhijiit has planned to install sustainability in this country so that what makes it spe-cial is always preserved.

Mr Claudio Zucco Tourism teacher 28 years at Glion since 1986

“The world is a book and those who do not travel read only one page.

St Augustine

Teaching more than 9000 students during his 28 years of service in Glion, Mr Zucco has seen different types of students coming and going. Of this he has noticed that students of this generation are often digitalised, multi-cultural and individualistic but able to work efficiently in teams. Students nowadays also learn less from books but more from other sources. The school has grown to be able to offer more to students in terms of access to resources and improved teaching quality. Three things make Mr Zucco proud to be a teacher: seeing his stu-dents develop from first semester to final dissertation, contributing to students’ knowledge as future managers and running into students while on his travels around the world. He advises students to always stay connected to a network as they open many opportunities and to always continue learning.

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From ‘Cradle to Grave’ Reflections on a tour with Mr. Paul Chappel

I have just returned to a snowy Bulle following a series of trips in the last month, where I found myself in Mexico, Peru, United Kingdom and the USA. The experiences were such that I could experience the Glion brand from ‘cradle to grave’. In other words, I had a unique experience over a few weeks where I had touch points with the journey of a Glion student from all stages. In the entry stage, I visited high schools from the USA to meet educational counsellors advising 17 year olds on their fu-ture careers. Further from the entry stage involved the students I met in South America in a Glion certificate program hosted by Laureate-operated universities in Mexico City, Mexico and Lima in Peru. Finally, I got to touch base with the Alumni in New York City, USA, who have graduated and are now embedded in the world of work. At all points of my journey, Glion was seen to be one of the world’s leading educational institutions that not only pre-pared graduates for work in the hospitality field, but also for the broader ‘experience’ industry. Professional pride was a phrase that was often a part of discussions with prospective students, current students and even long-time alumni who are true am-bassadors of the Glion brand and spirit. This professional pride was also evident through networking events where alumni dis-cussed how studying at Glion benefited their career progress. This was of particular interest to prospective students who re-ceived first-hand insight into the fact that Glion’s reputation did not only lie in the quality of education provided, but in the great opportunities laid out at graduation and beyond. From these travels and experiences of late, there is one overriding take-away that I would like to share and that is the strength of our Glion brand. At all the levels I have described, the one underpinning message is that Glion represents Quality, and is recognised in offering a truly beneficial and world renowned education. The image that comes to mind is the spark of the Glion spirit that ignites early on in New York high schools and South American universities, which continues to burn throughout the study programs and in times spent off campus. This was especially evident in the students I met who were away on internship. The flame burns brightly and contin-ues to do so through the Alumni and in their affiliation to the AAG. It is clear that the ‘Glion Spirit’ is never extinguished. My mini world tour has certainly invigorated my immense pride in the profession to which I belong, the job I do and the institu-tion I work for.

Paul Chappel Head of Academic Product

Innovation & Initiatives

It is clear that the ‘Glion Spirit’ is never extinguished.”

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Why Students Need Studlist By Carolina Alcocer Trejo

Studlist is a new web service designed to sim-plify student life in many ways. It functions as an on-line marketplace where students can find special of-fers and discounts from local businesses, or utilise to offer products. The website was originally created by Svyatoslav Abashkin and Denis Nagulin, an alumni and current student of Glion. The adventure started two years ago with Svyatoslav while attending en-trepreneurial class with Mr. Phil Hanson, who ad-vised the class to “think, create and try.” With this statement as his new motto and by joining forces with Nagulin, Studlist was born. After the initial conception stage in June this year, Studlist was officially registered as a company, with the main objective to aid students, by linking them to discount offers from businesses and possibili-ty to create an online marketplace within institution for selling, buying or exchanging products and ser-vices during educational period. This tool aims to reduce the time and efforts required when searching manually and individually for an internship. Even as an emerging company, Studlist has already begun participating in philanthropic work. A project in Nepal was recently carried out in associa-tion with the Foundation of Action Kharikhola to help provide children with health care and education. Thanks to this program, thirty two children received invaluable support this year. Studlist does not only help students with re-ducing the time and efforts needed in their job and internship searches, but also with providing a source of income. Students can benefit from promoting Studlist and its services to other companies, and earn a commission for every company that signs up for a membership.

For further information, visit Studlist’s web-page: www.studlist.com

Think, Create and Try”

Mr Phil Hanson Lecturer in Management and

International Business Law

Inspired by a lecturer during their studies at Glion, two students received inspiration to start their busi-ness. After conducting thorough market research, Svyatoslav Abashkin and Denis Nagulin conceived the idea of “Studlist”. The web service that will change the way students live, find jobs and make money

From left to right : Denis Nagulin, Svyatoslav Abashkin and Tima Skrybin in Gruyère, Switzerland

Denis Nagulin is a former professional car racer

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The 21st century has witnessed a shift in mindset towards the belief that the benefits of sustainability are transferable to society as a whole. Businesses nowadays are more sensitive to the world’s environmental and economic concerns, and are more prone to address sustainability. This is reflected in McKinsey’s global survey results in July 2014, in which executives stated that sustainability is becoming a more strategic and integral part of their businesses. Accord-ing to the survey, 43% of companies seek to align sustain-ability with their overall business goals, mission, or values.

SUSTAINABILITY MBA Key Series Symposium 4th Edition By Franco Benitez

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The speakers presented a wide variety of views and concepts regarding the topics of Sustain-ability and CSR. One of which was the principle of the “Triple Bottom Line”, which outlines how the three dimensions of profit, people, and planet can maximise long-term success of a company. The tradi-tional profit dimension addresses economic growth and the reduction of costs; the people dimension affects social growth and employee welfare; the plan-et dimension refers to the responsible resource con-sumption, waste management, and land use. Focus-ing on the people dimension, three factors must be taken into consideration. Firstly, employees must be granted with welfare promotion and trained, because companies that attract and retain the best talents are the best rated in CSR. Secondly, business partners must follow all the minimum sustainability stan-dards. Finally, the community should be granted with charitable contributions.

During his presentation, Mr. Klumpp men-tioned a book called “The Limits to Growth” by Donella Meadows, Dennis Meadows, Jørgen Ran-ders, and William Behrens III. In this book, three possible scenarios are presented for the mid to latter part of the 21st century, all measured by five vari-ables: world population, industrialisation, pollution, food production, and resource depletion. The first two scenarios saw “overshoot & collapse” of the global system; the third one saw a stabilised world. The truth is that humanity is utilising more than what the planet can provide, and it has acquired an ecological debt, and the interest paid —food short-ages, soil erosion, and the build-up of carbon dioxide in our atmosphere— comes with devastating human and monetary costs. But how can we repair the dam-age that has already been done? How can we move away from the first two, more dire scenarios and di-rect ourselves towards the third, more stabilised one?

One way to start is through the application of environmental sustainability standards in busi-nesses, for, as Mr. Maillard mentioned during his presentation, “companies are part of the problem, but they are also part of the solution.” He proposed a three-

step approach that small and medium enterprises (SMEs) can pursue to ensure that their efforts are having measurable impacts.

1. Achieve a label (Ex. Bio-hotels.info, bio-suisse.ch, goutmieux.ch, and Minergie)

2. Manage your impact (Contract services such as OKpilot for SMEs, and ISO14001 for larger companies)

3. Continue improving your performance

Honouring its reputation of constant innovation and of adopting new market trends, Glion launched the fourth MBA Key Series Symposium, addressing both Sustainability and Corporate Social Responsibility (CSR). Its fourth edition was held at the Bulle Campus on September 16, 2014. In this edition, students had the chance to listen to presentations given by industry professionals, such as Géral-dine Pauly (director of BonSens Conseil and former SD manager for Accor Hotels), Jean-Pierre Klumpp (Senior Executive at the Sustainability Management School), and Yvan Maillard Ardenti (co-founder of evolution.conseil). Also, a roundtable was organised between Xavier Destribats (President Europe of Kempinski Hotels), Philip N. Soury (Director of Kerdos Consulting), and Francis Mathieu Financial Consultant). “These conferences allow students to see issues through the practical lens of working man-agers and to complement theoretical models,” says Dr. Glanz, Dean of Graduate Studies. Students are able to interact with industry leaders and to test out ideas outside of the conference hall.

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These conferences allow stu-dents to see issues through the practical lens of working managers and to complement theoretical models”

Dr. Lyn Glanz Dean of the Graduate School

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This process aims to integrate environmen-tal management in the operations of a company to bolster commercial success. Applying environmental sustainability in businesses have been proven to lead, in the long-term, to overall cost cuttings, com-petitive advantage, employee motivation and the attraction of talented labor force, which translate to higher productivity and lower turnover, and last but not least, a favourable reputation. Finally, Mr. Mail-lard advises companies to communicate their envi-ronmental measures to their stakeholders, for it may increase their overall corporate value.

Clio has taken a proactive stance in aligning its corporate mission with sustainability standards. Not only are students applying the teachings of sus-tainability and CSR in class, but they also get to study in and inhabit sustainable GIHE facilities that follow eco-friendly standards.

During an interview with Jacques Tarit, In-frastructure and F&B Manager of Glion, the future plans in terms of sustainability for the school was discussed. Glion currently holds the Sustainability Tracking Assessment and Rating System (STARS) that measures sustainability performance in colleges and universities. While STARS has allowed Glion to build a strong sustainability community within campus, the university is striving to acquire the Green Globe label. This label focuses on sustainabil-ity performance of travel and tourism businesses and their supply chain partners, which will hold Glion compliance to the highest international standards of sustainable tourism.

Besides the new certification, MINERGIE® Standards are upheld in both the Tissot residence buildings and the new Academic Centre, and are the most ecological buildings to have ever been built in Bulle. They are equipped with solar panels and

linked to the “remote heating” system for the city of Bulle to generate heat by burning local wood.

Also, Glion supports the use of alternative transportation, such as bicycles, through a student rental system that offers price reductions, and allo-cates parking stations for bicycles on campus. Final-ly, students on both campuses are learning to “live green” through the institute’s environmental poli-cies. The campus provides ample recycling bins across campus to reduce waste and uses LED light-ing that are motion-activated in public areas to min-imise energy consumption.

Accor’s policy of planting a tree for every 5 towels re-used, which is within the Planet 21 strategy, has resulted in the plantation of over 3 million trees around the world since its creation.

Take care of your associates and they will take care of

your customers”

J. Willard Marriott

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Between the Montreux and Bulle cam-puses, the average energy consumption per month accounts for 2.2 million kW/h. Most of this energy is provided by hydroelectric energy, solar energy and biogas created from food waste.

800 kilograms of food waste are pro-duced every week, most of which is transformed into biogas.

As a student, Christopher Peisert never imagined he would have a career in the Hospitality Industry. Howev-er, he was always willing to learn and try out diverse experiences even as a young man. With his Bachelor of Arts in German and Minor in Computer Science Engi-neering from the Ohio State University that he earned in 2005, Christopher was initially interested in working for a renowned IT company like Google, rather than working in hospitality. Nonetheless, Christopher had a taste for adventure, which led him to Las Vegas, where he was hired as a hotel reservationist.. The day before he was supposed to start, he learned of an opening for the position of Housekeeping Coordinator at the MGM Grand, reporting to the Vice President of Housekeeping and Environmental Services. Christophe seized this opportunity and made the best

of it. This position was his first job in Las Vegas, and was an important step in his career growth thanks to mentoring from numerous MGM Grand leaders and coworkers. He learned about financial statements, staffing analysis, and overall hotel operations. “It was a major turning point in my career”: a milestone in his jour-ney. In 2006, Christophe actively participated in the launch of a computer system called the Hotel Service Optimisation System (HotSOS) at MGM Grand, which was used to track guest requests and property mainte-nance work orders. Christopher became the property HotSOS Administrator, which was a natural fit with is computer background. In 2008, Christopher arrived at Bellagio, where his first mission was to implement HotSOS. His work with HotSOS enabled him to network with other Ad-ministrators at the various MGM Resorts International properties and further develop his career. It is widely known that when it comes to Sus-tainability, Europe has been ahead of the United States. However, sustainability success stories in the United States are becoming more common, such as leading cities like San Francisco, California and Seattle, Washington. In 2007, during the construction of City Center, MGM Resorts International created a Corporate Sustainability Division. Since that time, MGM Resorts, along with the other major Las Vegas Strip resort companies, have be-come leaders in Las Vegas and are helping to change the perception of the city.

Christopher Peisert The Bellagio goes Green By Felicia Ngaka

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Once again, an unexpected turn of events put Christopher in the position of sustainability chairman at Bellagio. Despite his unfamiliarity with the subject, Christophe learned the ropes with with support from the Corporate Sustainability Division One of their major initiatives was to increase Bella-gio’s recycling rate. In 2008, the recycling rate was only 12%,. In 2011, a bid was conducted to find recycling partners who specialized in different as-pects of waste management ranging from sorting waste at recycling docks to converting yellow grease from restaurants into biodiesel fuel. The new recy-cling program launched in 2012 and resulted in increasing the recycling rate from 28% in 2011 to 50% in 2012.

From a managerial point of view, was it hard to unify the employees across multiple properties?

It was a growing process for the entire company. The Corporate Sustainability Division (CSD) helped ensure that best practices were shared across the properties and created a platform called Green Advantage, which provided a strategic approach to how we pursued sustainability. The goals of Green Advantage were natural resource conser vat ion, green bui lding ( inc luding

renovation), recycling and waste management, the supply chain, and outreach and education. A good example of a company-wide initiative to share best practices and tell the MGM Resort’s sustainability story was pursuing Green Key certification in 2010 for all the Las Vegas properties. Initially, Bellagio earned 4 Green Keys, and then 5 Green Keys in 2013, the highest rating from Green Key Global. Bellagio has also been recognised with TripAdvisor’s GreenLeaders Gold Badge.

A new program being piloted by Bellagio is to work with Global Soap, to reprocess used bars of soap for distribution to communities around the world that do not have access to sanitation prod-ucts. This initiative is helping to make a real impact in fighting hygiene related illness, especially among children.

By collaborating with WeSpire in Boston, a web application was developed for MGM Resorts International called “My Green Advantage” . This app enables all employees to earn points and

badges through friendly competition by completing

actions that help reduce environmental impact and

give back to the community.

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Why did you choose MGM Resorts International?

MGM Resorts International is a global hospi -tality and gaming leader. “When I first started at MGM Resorts, I was attracted to the company’s success. However, I have grown to respect and value the company’s investment in its employees and how committed MGM Resorts is to giving back to the communities in which we do business. Corporate Social Responsibility, which in-cludes environmental sustainability, diversity, and philan-thropy, is deeply embedded in our culture.” ”

What is it like for a young graduate to work in MGM?

MGM Resorts International is a flexible company with exciting growth projects happening in National Harbor, Maryland; Springfield, Mass-achusetts; and Cotai, China. MGM Resorts is also evolving to become a leader in talent management by providing assistance with career planning, leadership development programs, and performance-based feedback to drive employee engagement. For new graduates, MGM Resorts created the Management Associate Program (MAP), allow-ing them to acquire valuable experience in different departments. At the end of the program, each MAP participant is offered an assistant manager or equiv-alent position in the company. Christopher believes that, within MGM Resorts, “there is more and more opportunities to grow, and this will only keep improving.”

What is your next step?

Christopher is interested in the Asian mar-ket and rising importance of China in global trade. He remains open to new roles, possibly in corpo-rate.

Why China?

“I think that Asia is now equally important eco-nomically to Europe and North America.” Mandarin is the most commonly spoken language in the world, and Christopher feels that, “Asia is going to be more and more important as international barriers continue to break down, and globalization links businesses around the world.” He believes that the more skills someone has to communicate with different cultures in business, the more it enhances the chances of success for the company and the individual.

Do you have any regrets, something you would have done differently?

During his 20s, Christopher was struggling to choose between which career path he should take: working in information technology or the Hospitali-ty Industry. The time he lost due to this hesitation is his only regret. However, He is convinced that he made the right choice by choosing the hospitality industry. “Working in the hospitality industry has taught me a lot about people, management, and business in general. When I was in Engineering School, I had practical and technical knowledge, but I didn’t know much about working with teams and business. I truly believe that emotional intelligence and knowing how to work well with others is more important than the knowledge acquired through book learning.”

“My main recommendation for future graduate stu-dents is to follow your heart and your passion. If you really want to do something, ask yourself the following question: if you had all the money needed to do anything you wanted, what would that be? If the answer has nothing to do with hospitality, then you probably shouldn’t be working in the hospitality industry.”!

Ask yourself the following ques-tion: if you had all the money need-ed to do anything you want, what would that be? If the answer has nothing to do with hospitality, then you probably shouldn’t be working in the hospitality industry.”

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The newly formed Entrepreneurship Com-mittee this semester kicked off to a great start, as many Glion students were enthusiastic to showcase their entrepreneurial potential and determination to succeed. Much like a Glion 'Shark Tank', the com-mittee provides students with the opportunity to present their business proposals to industry people with the hopes of attracting seed capital.

The committee is a two-semester commitment and will be directed by LRG student Fabian Modena this year, who will occupy the position of project leader to oversee the organisation of the group. The committee is divided into the operations, marketing and finance department, and committee members this year include Julien Laloye, Teresa Costa Monteiro, WanXin Chen, Felicia Ling, Eliott Chirin, Edoardo Cariglia, and Franco Benítez. Motivation will be de-manded from these students as they work tirelessly to achieve the final goal of presenting an innovative, yet feasible business proposal to potential investors.

Mentorship and Access to Industry Professionals

A mentor from the Glion faculty will be as-signed to guide the members throughout the project. Students will also receive guidance from department-

specific advisors from time to time. To assess the feasi-bility and practicality of the project, especially against the backdrop of the current business climate, a jury of industry leaders will be gathered to advise the commit-tee. The first draft of the proposal is to be presented in front of a jury made up of industry leaders. The cho-sen project will be announced in week ten of the fol-lowing semester and results will be published in the SGA newspaper. The entrepreneurship committee is the per-fect platform for aspiring entrepreneurs to exercise creativity and develop ideas, but importantly, to put them into practice. With access to industry profes-sionals, and under the guidance of a mentor, the committee will propel students towards realising their visions. Students should recognised this as a golden token to showcase their passion and talent while grasping an invaluable career opportunity.

Next Generation Leaders

To give our students an entrepre-neurship experience and to showcase the talent of our in-ternational body to the entire world.”

Grisha Davidoff SGA President T

HE E

NTRE

PREN

EURS

HIP

COM

MIT

TEE

By Audrey Kuo

Judy Hou on GENERATION Y in Hospitality By Shirley Ko

The fascination with ‘Generation Y’ or ‘Mil-lennials’ often surrounds the life values and mental wiring that are so unique to this generational co-hort. Judy Hou, the CEO of Glion has invested much time in dissecting the behaviour and traits of Gen Y, who here will refer to those born between 1979-1994, bringing the age range in 2014 to be around 19-34. Through classifying Gen Y into six characteristics, she has uncovered what they have to offer the hospitality industry. This in turn will shed some light on what these traits mean for Gen Y themselves.

Gen Ys are skilled with technology

The widespread and constant use technology has given Gen Y a particular understanding for the need for efficiency and convenience. The use of so-cial media, and the instantaneous nature of it have also made Gen Y able to promptly catch up with the ever-changing technological and marketing trends. Tech-savvy Millennials are thus assets to organisations that frequently introduce new software and techno-logical innovations.

What it means for fellow Millennials

Gen Y technological aptitude is so advanced that it often seems like technology is an extension of their brain and physical abilities; they speak fluent ‘text message’ and are socialised in ‘Facebook’ and ‘Twitter’. However, being in the people business de-mands a conscious effort to separate from technology every so often, so that interpersonal skills vital to be-ing good in this field of work are not overly compro-mised.

Gen Y is entrepreneurial

Gen Y is largely uninhibited in their ap-proach to advancing in work and possesses a fondness for finding creative solutions. There is an evident thirst for learning and development that, if satisfied

by a company, will help them in serving their own goals while serving management’s. By employing those with “fresh eyes, few preconceptions, looking forward from a new angle to bringing the hospitality industry to the next level, it can be applied entrepreneurial skills that can bridge that gap to the next level of hospitality management.”

What it means for fellow Millennials

Seek a collaborative and learning-oriented environment that will develop and harness your tal-ents, wherever they lie. This is especially relevant for aspiring business owners because while current lower barriers of entry are conducive to such aspirations, taking the time to cultivate valuable skills will signifi-cantly help to execute the entrepreneurial spirit into entrepreneurship.

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Gen Y is changeable and capricious

Millennials are not averse to change and are willing to “adopt a more ‘personalised’ route to the next pay band by craftily switching companies to gain promo-tions, better titles, more pay or when there is a discontent with the job.” While pay is important, Gen Y values work-life balance and the ability to provide this is ad-vantageous for Gen Y employee retention.

What it means for fellow Millennials The temptation to jump from one job to an-other seemingly better one should be managed be-cause employers will see this on a resume as sign of disloyalty. Try to be patient and open-minded about your prospects within a company before giving up on a position because the cost of switching constantly is the time taken away from mastering a certain skill or task. Gen Y is dismissive of established systems of hierarchy

Gone are the days where hierarchy had bind-ing effects on communication channels and chains of command. Unparalleled access to information in the digital age means Gen Y expects “non-limiting exchange of viewpoints, information and support.” Managers should not mistake this resistance to structure for disrespect because this trait also ties in with their need for efficiency and convenience.

What it means for fellow Millennials

The desire to tear down hierarchical barriers should not infringe on people’s space. Try to under-stand individual preferences to build healthy work relationships that are crucial to the work you do and for your career development down the line.

Gen Y employees place a greater value on recogni-tion and learning & development than non Gen Y employees

Gen Y desire recognition in their work, which can be as simple as expressing praise and thanks when justified. On the flip side, providing constructive feedback is also imperative in order to satisfy their desire for self-improvement and training. Overall, it is about providing Gen Y with the clarity needed to feel valued within an organisation.

What it means for fellow Millennials

Some companies may not engage employees through recognition and feedback for learning & development but it could be because they are not informed on what employees need. Oftentimes you must request feedback and make it be known that it is needed for growth and development. As the saying goes, “if you don’t ask, the answer is always no” — make an effort to inform employers of what is missing be-fore throwing in the towel and feeling demotivated.

Gen Y is inwardly focused with a preference for boosting their income and benefits

While competitive remuneration is attractive, particularly in the current economic climate, it is in-sufficient in rewarding Millennials who also want intangible rewards like “empowerment, respect, recognition as an individual...concern for employee welfare and supportive management.” However, this can lead them to be more concerned with making a positive impression on those that can promote them than they are with the customers.

What it means for fellow Millennials

Gen Y must be mindful not to only make a positive impression on those who can promote them and consequently, neglect customers along the way. Customers are the lifeblood of the hospitality indus-try, making consistency in creating positive relation-ships with customers incremental in convincing deci-sion-makers that you are worthy of a promotion.

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Charlotte Vallejo, born in January 1992, is a Glion Alumna, graduated from the class of 2013, she started working at the Richmond Hotel. On October 11th, 2014, among 13 highly motivated candidates, Charlotte won the prestigious Bucherer Trophy — the prize for the best receptionist in Switzerland that took place for its 20th edition in Basel, Switzerland. “My superior, Vittorio Di Carlo, was the one who believed in me and enrolled me in the competition”. Although she had only few weeks to prepare, Char-lotte demonstrates creativity, perfectionism and pro-fessionalism. The competition began with forty questions on the theory of areas of revenue management, reserva-tions, guest relations and cash management as well as a self-presentation, followed by the famous individual presentation, in which the participants showed their future plans and the passion for the Front Office. The jury were an astute blend of experienced and influential personalities of the hospitality industry, presided by Peter B. Grossholz, former head of education at hotel-leriesuisse and the Butcherer President of Lausanne. “I wanted to use something original for my individual presentation.” Charlotte used a jewellery box filled with jewellery that each represented an important step in her life related to the profession. “I used Chinese pearls to refer to my years in Shanghai, which represents the beginning of the entire adventure, and I selected a big diamond to emphasize

the Richmond Hotel”. The final step was an extraordinary role-play of customer complaints and other difficult mise en scène receptionists encounter. Charlotte comments, “I simply followed the procedure I have learnt in my daily work as a receptionist.” The presentation and her performance during the role-play allowed Charlotte to out stand from her competitors and to win this so coveted trophy. “My goal is to become front office manager in a five-star hotel, I enjoy being in contact with the clients and solve their problems.” Charlotte, winner of the Bucherer Trophy, will represent Switzerland for the next level of the competi-tion at the world wide championship of the best recep-tionist — the "David Campbell Trophy” in January 2015, in Singapore where Mr. Egidio Marcato, Head of Glion Alumni Association will chaired the jury.

May the Glion Spirit be with you Charlotte!

Enchanting

Smile of

Charlotte Vallejo The Art of Service By Felicia Ngaka

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Experience Bangkok with CHF 30

One Day in Bangkok with Ji

Have you ever wanted to visit an exotic place, with equally exotic and delicious food, a met-ropolitan yet also ancient city, with places ranging from local markets to breath-taking palaces and tem-ples, streets offering an interesting night life and, last but not least, where you can unwind with the best massage in the world? You might think visiting such a place would cost a fortune but prepare to be sur-prised. Take a trip through Ji’s “carnet de voyage” on a low budget in Bangkok.

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7:30 AM – Get breakfast On Lok Yun

A local’s favourite breakfast joint that dates back to the glorious 40s era serves Thai interpretation of American breakfast: eggs, bacon and sausages to go with complimentary Chinese tea or your coffee of choice. For a sweet tooth, go with the combo of steamed bread with Thai pandan custard spread and Thai milk tea. Come early to experience old Bangkok charm and a chance to mingle with the locals.

Cost: CHF 1.50-2 Transportation: Bus(17, 508) from Lumpini Park– CHF 0.60

6:00 AM – Get physical Lumpini Park

A great way to start the day for an early bird is a nice stroll in one of the biggest parks in the heart of the busy metropolitan. Catching the first hints of sunlight urges people to get back to business before the sun usually becomes unbearably hot. If inner peace is what you are looking for, join the Tai-chi practicing aunties who are a regular sight in the park.

Cost: CHF0 Transportation: BTS Saladang Station/MRT Silom Sta-tion– CHF 1-1.50

8:30 AM – Get it fresh Flower Market (Pak Klong Talad)

Approximately 10 Minute’s walk away from On Lok Yun is the flower market that never. With beautiful fresh flowers from around the country, a glance is sure to brighten your day. If you fancy getting yourself a bou-quet, opt for local flowers; jasmine, lotus, or orchid — they are fragrant, pretty and amazingly cheap.

Cost: CHF 0.60-1.50 for a bouquet Transportation: On foot, if you don’t mind walking in the heat – CHF 0 Opening Hours: 24/7

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10:00 AM-12:00 AM – Get Historical Rattanakosin Exhibition Hall

12:20 PM-13:20 PM – Get lucky Temple of Emerald Buddha

The country’s most visited temple, sits the highly revered Emerald Buddha is situated. The Emerald Buddha is be-lieved to bring good fortune to the country, and also brings visitors from around the world to come and pray for good luck, wealth and happiness. Witnessing the intri-cate details of Thai architecture will leave yourself in awe.

Cost: CHF 10 Transportation: A 20 minute walk from Rattanakosin Ex-hibition Hall, the path is set on historical part of Bangkok, assuring an enjoyable little stroll. Opening Hours: Daily 8:30am - 3:30pm

Cost: CHF 3 Transportation: 8 minute walking distant– CHF 0 Opening Hours: Tues - Sun and Official Holidays: 10am - 7pm For more information: www.nitasrattanakosin.com

1:30 PM-2:30 PM – Get Lunch Wang Lang Market

Another renowned street food district is located in Thonburi, a city across the Chao Phraya river. Make sure you come here with an empty stomach. With varieties of desserts, fresh fruits and a myriad of drinks offered by local vendors at nominal price, you will want to fully appreciate the taste of street-food — a core element of Thai culture.

Cost: CHF 1-1.50 Transportation: 2 minute Taxi Boat ride to cross from Bangkok to Thonburi– CHF 0.10 Opening Hours: Daily 10am - 5pm

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3:30PM- 5PM – Get Relaxed Wat Pho

It is famous not only for the biggest reclining Buddha statue, but also for the first Thai traditional massage school established in the country. If you are a first-timer, it is recommended to ask the therapist to apply less pres-sure as it can be uncomfortable for those who are not familiar with the practice.

Cost: CHF 7-15 Transportation: 2 minute Taxi Boat ride to come back to Bangkok side and around 10 minute walk from Maharaj pier– CHF 0.10 Opening Hours: Daily 8am - 5pm

5:10PM-6:30PM – Get Some Rest Royal Filed (Sanam Luang)

Used as a place for royal ceremonies, on a less formal day, it is where all the big events in Bangkok take place. Bring your novel, take a rest, have some ice cream or chat with the strollers. If you want to see the field during its most enchanting period, make sure to come in the summer. The kites flying high above the city skyline is a sight that will surely take your mind off of Bangkok’s summer heat.

Cost: CHF 0 Transportation: A 20 minute walk from Rattanakosin Exhibition Hall, the path is set on historical part of Bangkok, assuring an enjoyable little stroll.– CHF 0 Opening Hours: Daily 8am - 5pm

7:00PM Til Late – Get Social Khao San Road

Khao San Road is a pedestrian street filled with street food vendors, arts and crafts for sale, tattoo parlours, cheap accommodations, pubs, bars, restaurants and the list goes on. It is most probably the biggest spot in Bangkok where you can find backpackers from around the world wandering and mixing with local people. Set-tle yourself in any restaurant, have a nice dinner, drink some local beers and share with other tourists or locals your one-day journey in Bangkok.

Cost: CHF 1 for a small bottle of local beer Transportation: A 10 minute walk from the Royal Field – CHF 0 Opening Hours: Daily 6pm – 4am

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Glion Spirit Unity in Diversity

The Whole World in Glion

By Caroll Portilla As of today, Glion brings together more than ninety-eight nationalities under one roof, and since 2011, a cultural fair has taken place annually to celebrate this amaz-ing diversity. This year, the fair took place in the Raymond Jaussi residence common area at the Bulle campus, where students and faculty members were gathered. Eleven stands were set up, with every one repre-senting perfectly the culture, the music, the gastronomy, the customs and the beauty of the people they were standing for.

Countries Represented:

1. Mexico 2. Russia 3. Singapore 4. Italy 5. China 6. Germany 7. Latin America: Argentina, Brasil, Costa Rica, Colombia, Ecuador, Panama, Peru, Venezuela 8. Malaysia 9. France 10. Switzerland 11. Africa (Gabon, Uganda, Ivory Coast, Mauritius)

The cultural tour began with the colourful Latin America, and flowed from the cheesy Switzerland, to a cup of Glühwein in Germany before the exotic Malaysians. An interlude of groovy Mexican mariachis beat led to Singapore and China. French wine was introduced just in time for some lively jams on African drums. By the end, the cultural 'spirit' was refuelled by some Russian vodka before finally landing in Italy for some much needed pasta.To top all of this, attendees were surprised with a Michael Jackson themed flash mob that sounded off the rhythm for the night. The floor was shaking from the impressive dance moves that stu-dents had improvised to the Latin, African and European tunes.

Everything from Gruyère cheese to

Spicy mariachis

For the first time, the Red Cross attended the Cul-tural fair and invited students to make donations to empower their social consciousness — a meaningful plus to the success-ful event. The Glion spirit ebbed and flowed through the cultural fair, as students expressed curiosity about other cus-toms and traditions, as well as an enthusiasm to share those of their home countries. It was a night to create new friend-ships and memorable moments together.

Students were asked to vote for their favourite country within three different categories and the winners were:

Visual attractiveness: Africa Gastronomical Experience: France Interactive activities: Germany

In diversity there is beauty, there is strength”

Maya Angelou

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Bourgeons, is the result of a life-long search for Amoan Pambo and the continuity of the re-education movement initiated by a network of social ac-tivists in Gabon, West Africa, with strong ties in Nantes, France and well-known in subsaharan Africa. Born in 1974, Amoan Pambo is a Gabonese-American author and poet who grew up in Gabon as one of the leaders of Nyabinghi, a group that initiated poetry workshops to teach nurture deprived youth through mu-sic and cultural activities. Bourgeons is an Ode à la Vie, a legacy for the next generation; a testimony that cultural differences and unique experiences, beliefs or traditions should not be regarded as an obstacle, but rather as an essential and much-needed part of humanity. The Allegory of Bour-geons (buds or sprouts) represents the never-ending cycle of Life. The author believes that self-accomplishment can only be achieved when human beings make peace with who they are, their history, their cultures, their strengths and their flaws. He explores an interesting avenue by comparing the birth and death of human beings to plants hibernate in cold winters that ultimately come back to life through the sprouts when spring comes.

“je pense cependant qu’il est possible pour des êtres de cultures différentes de coexis-ter en respectant des règles communes, sans cette assimilation culturicide qui nous est

proposée sous les lumineux apparats de l’évolution nécessaire des peuples” #Bourgeons

“Although, I believe that it should be possible for people from different cultures to co-exist without this ‘culturicide’ assimilation that has been suggested under the shinning

facade of natural evolution” Amoan Pambo

Bourgeons A Book by Amoan Pambo La Doxa edition

An allegory about the cycle of life and identity

By Felicia Ngaka

Book available in French on www.amazon.com, “Présence Africaine” Library in Paris 75007 and GIHE library for rental. Soon in english and on e-book

“Until the lions have their own histori-ans, tales of the hunt will always end in

favour of hunters” African proverb

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The Glion Running Club is led by Frederick Schwarz and Romain Faure, long time running enthusiasts who, with their passion for running, drive club members to go above and beyond their capabilities. Runners from all levels are encouraged to join and participate in regional competi-tions, be it 10km or 21km. One of the advantages that the Glion Running Club possesses are the in-credible terrains and scenery offered right here in Switzerland; Glion with its spell-bound forest paths complete with rivers; and Bulle, with running tracks winding through enchanting woodlands and charm-ing villages. The natural surroundings are sure to inspire anyone to seek out an ad-venture. It is evident that above the physi-cal aspect of running to help people get into shape and stay active, the Glion Run-ning Club is about showing people what is right at their back door. It is about leading the way to enjoying the simple pleasures of being one with nature.

THE

RUNN

ING

CLU

B

“Walking is Not an Option” By Tanan Zorigt

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Picture yourself in a large field; a huge raging crowd surrounds you while a fierce battle takes place right before your eyes. Men are running and chasing after each other, and you feel the adrenaline through the intensity of the competition. You find yourself caught up with the fire that lights up in your chest, making you scream and cheer whenever somebody scores a try. This is what supporters feel during a Glion match, when all the players play with their hearts and show their commitment to the jersey. In fact, the rugby team is more than just a team; it represents a brotherhood among the players. The fighting spirit of the players proved to be su-perior this semester, as Glion turned out victorious in all the friendly games that were organised against Palezieux, Les Roches and EHL. The results were: Palezieux - GIHE (0-70), Les Roches - GIHE (first game: 16-33; second game: 12-51), and EHL-Glion (5-6). Félix Fiorio, captain of the

team expresses his joy, “I am proud of my mates and very hap-py with our achievements this semester.” There is no doubt the team will continue to play like warriors next semester.

Glion’s football team this season can only be de-

scribed with one word — unbeaten. Out of eleven games

this season, the team won eight and tied one, achieving

second place in the table and tallying the same number of

points as Lapin-Vert, who ended up in first place. As usual,

the league was divided between two semesters. This se-

mester, the team played five tournament matches, winning

all five of them. The official results were: GIHE–CAPBS

(4-3), GIHE–Lapin-Vert (2-1), GIHE–Mottey (5-1), GIHE–

Délices de Provences (5-1), GIHE–Beaulieu (5-1).

Every effort is entitled to a reward, and this is no

exception. Achieving second place has earned the team a

spot for next season in League B — the second highest

league in Switzerland. This accomplishment is attributed

not only to the incredible spirit that reigns within the

team, but also to some remarkable individual perfor-

mances. Whether it is Andrés’s extraordinarily accurate

passes, Paul’s unstoppable long-distance strikes, or Hamza’s

breathtaking stops, every single player fought and gave

everything on the pitch. As for the next season, keep in

mind the words of Michael Jordan: “Talent wins games, but

teamwork and intelligence wins championships.”

FOOTBALL

The Unbeatables By Franco Benitez

RUGBY

Talent wins games, but team-work and intelligence wins

championships.”

Michael Jordan

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SGA Team 2014-2 Grisha Davidoff President

Andrea Iga Vice President

Altinay Turlikova Treasurer

Felicia Ngaka Public Relations Officer

Jiayan Wu Executive Secretary

Romain Faure Student Council Representative

Jason Kirwin Graduate Studies Representative

Irina Onyshkevych Glion Campus Representative

Student Government Association

The Student Government Association (SGA) is an elected student association that represents the stu-dent body. Each member has a define role that as a whole, act as the link between the students, administra-tion, faculty and staff. The SGA attends to the needs of students, their well-being, and senior management level.

This semester, the SGA started a long term charity partnership with Red Cross Fribourg in order to promote social involvement in the community of Fri-bourg. Another new project is The SGA broadcast, an online video base created to facilitate student communi-cation and learning. The SGA also created the Entre-preneurship Committee, a new project allowing students to become involved in a real entrepreneurship experi-ence during their studies; and the Wall of Fame, which aims to recognise not only students excelling academical-ly, but also in athletic activities.

From left to right : Jason Kirwin, Jiayan Wu, Felicia NGAKA, Andrea Iga, Grisha Davidoff, Altinay Turlikova, Romain Faure, Veronica Posadas

The GradCom is separate from the SGA as it is a non-elected, voluntary organisation that acts on behalf of all graduating students for each semester. Fundraising occurs semester-wide to sponsor the Gala dinner upon graduation. The constitution changed this semester and for the first time, the GradCom represents all of the Glion programmes. They are currently looking to become more involved with humanitarian causes to be able to contribute to the broader community. It would be beneficial for the organisation and would help produce stronger relation-ships with sponsors and students.

The Graduation Committee

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Thanks and Acknowledgment

This note is dedicated to all the students, faculty members and industry leaders that took the time out to make this magazine a success. We are truly grateful for your generosity and continu-ous support throughout the process of the second issue of The Glion Insider. We also wish to point out that completing this magazine would not have been possible without your contribu-tion. Your knowledge and advice will be preserved in our pages for generations to come.

Photo Credits

We hereby declare that we do not own any of the images used in this magazine. All images were retrieved from online public sources and will not be individually credited.

Meet The SGA Communications Department 2014-2

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GLION INSIDER Editor in Chief Shirley Ko (MBA 1)

Assistant Editor Franco Benitez (S 6)

SGA BROADCAST Editor Jacopo De Lisio (S 4)

Assistant Editor Fabiana Maiorano (S 4)

REPORTERS

SuYi Song Carolina A. Trejo Caroll Portilla Audrey Kuo Veronica Kho Tanan Zoright Yuxuan Zhang

Video Producer : Antonin Gramaccini

SGA PR & Communi-cation department Manager Felicia NGAKA (PG 2 ESE)

The SGA communications Department is entirely run by a team of students working mainly on two projects : the Glion Insider, the bi-annual magazine, and Glion Broadcast, an online video based platform. These projects are driven by the purpose of engaging curious students in their pursuit of knowledge, insights and ideas. Both avenues host invaluable learn-ing experiences for students and the opportunity to act as proud messengers of Glion. The Glion Insider is a key portal that aims to bring the world to Glion and in turn, reveal a glimpse of Glion to the world. By bridging the gap between Glion as an educational institu-tion and the real world of hospitality, we hope to inform, engage and connect fellow students, esteemed faculty members, prized alumni and revered industry leaders.

From left to right : Antonin Gramaccini, Carolina A. Trejo, SuYi Song, Franco Benitez, Felicia NGAKA, Shirley Ko, Caroll Portilla, Jacopo De Lisio.

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