SGA 2015.1 Issue 3 | Free

Transitions in Hospitality

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I’M BUILDING A MEANINGFUL CAREER, NOT JUST WORKING AT A JOB.

Editor’s Note

Hospitality Industry Leaders

The Rise of West Africa: Trevor Ward

Can Savoire-Faire be Taught?

HosCo: Olivier Bracard

What’s New

World Map

Hospitality Disrupted

Disney MagicBand

Hospitality in China

Glion Spirit

Gastromni

Ignite the Spirit

What does gender equality mean to you?

Alumni Stories

The Sweet Taste of Success

Rohin Dewan

Guest Writer

Mireille Reulling is the Left-Handed Banker

Culture Corner

Savor the Experience

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CONT

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Edi

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ote. Editor in Chief

Shirley Ko shirley.ko@glion.ch

Assistant Editor Franco Benitez franco.benitez@glion.ch

Copy Editor Natalya Malysheva natalya.malysheva@glion.ch

Reporters Carolina Alcocer Trejo Caroline Detroux Gulay Mammadova Lais Furtado Ona Ofunne Quoc Dong Sheila Mazou Suyi Song Vera Anderle

Guest Writer Mireille Reulling

Design & Layout Shirley Ko Franco Benitez

SGA PR & Communications Officer Matilda Fredberg matilda.fredberg@glion.ch

Picture credits see P.24

Every semester, graduating students are faced with the task of envisioning their lives beyond Glion. As a soon-to-be graduate myself, what I share with others in my shoes aside from potent feelings of thrill and anxiety, is a curiosity for eye-opening experiences and a desire to work for an employer that will provide this. The more I discuss potential career paths with others, the more I see that students are straying from the traditional hotel route. These career interests range from real estate development, to technology, to management consulting to banking. Many of which are functionally varied but tied together by a single thread: a focus in hospitality. There is no doubt that a world-class hospitality education from Glion affords students a great advantage for a career in hotel management, but it also equips students with the tools needed to carve out other paths in the industry. It is interesting to see that diverse career goals exist in tangent with the diversification of the hospitality industry globally. The industry is amidst several turning pages that are a source of much interest, scrutiny and speculation, both in and out of the classroom. From disruptions in the services industries to rapid development in emerging markets, to responses to evolving consumer behaviors, the hospitality industry is becoming more dynamic than ever. From an employment standpoint, it is intriguing to witness the compatibility between demand and supply that inhabits the ever-expanding bounds of the industry. But from an overall industry standpoint – and I think I speak for many people when I say this - we are at the cusp of a very exciting time within the hospitality sector as technology is being integrated into all aspects of the industry and emerging travel destinations continue to soar. This issue of Glion Insider is inspired by all of these compelling developments within the industry that are the subject of much interest and conversation for students, faculty and industry professionals. The team has had an incredible time gaining greater insight into these topics as we produced this issue. And with this issue, we hope to re-ignite your passion for the dynamic industry that unites us all.

Shirley

2 | Glion Insider 2015.1

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The Gallery is always free and always has plenty to choose from.

FREE BREAKFAST with stay

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— pening SUMMER 2015

Hyatt and Hyatt Place names, designs and related marks are trademarks of Hyatt Corporation. © 2015 Hyatt Corporation. All rights reserved.

HYATT PLACE TAGHAZOUT BAYStation touristique de Taghazout Bay Km 17, Route d’Essaouira Agadir, Morocco

WHERE THE

4 | Glion Insider 2015.1

Words: Lais Furtado Graphics: Valentina Rappoldi

ACTION IS Explore the up and coming markets in the hospitality industry

Sources: Beijing 2022 Olympic Winter Games Bid Committee China National Tourism Administration Hotelier Middle East Lodging Econometrics Ministry of Tourism Brazil Ministry of Tourism Government of India Top Hotel Projects UNWTO W Hospitality Group

The hospitality industry has

seen drastic changes in consumer behavior over the last few years. The increased use of and reliance on social media has offered hoteliers opportunities to connect with their customers, but has also created threats. One of which is the emergence of new platforms, such as Airbnb and Uber, that disrupt traditional industries by completely changing the way customers access the supply, while providing ease of use. Moreover, these platforms have been designed to satisfy the needs of one main target market: Millennials. This new generation of travelers are looking for unique and hip places to sleep, which is exactly what Airbnb provides. However, Airbnb did not come to be worth some $10 billion just by making it simple to share a stranger’s home. The company provides the unique experience of being home wherever you are while fostering positive interactions between hosts and guests. By focusing on the overall experience of the guests, and not just the properties, Airbnb has seen substantial growth since its creation in

2008. This growth has caused some shifts in the way hotels attract their customers and, according to The Economist, if Airbnb continues to grow at its current rate, by 2016 it will take a 10% bite out of hotels’ takings. Some hotel companies have realized this and are starting to adapt to this new market. Starwood Hotels & Resorts, has been rather innovative in adopting new technology for the hospitality industry. Their most recent move was

to join forces with Uber to allow Starwood Preferred Guests (SPG) to earn Starpoints during any ride on the Uber platform. After linking their SPG accounts to spg.com/uber, users will earn one point for every dollar spent on Uber and, moreover, if rides are taken while staying in a Starwood hotel,

guests will earn several points, depending on their Starwood status. Another strategy that hotel companies have used to capture Millennial demand is to develop new brands that appeal to this particular segment. These so-called lifestyle hotels include Hilton’s Canopy, Best Western’s Vib, and Hyatt’s Hyatt Centric, among others. Mark Lunt, a transaction advisor for Real Estate/Hospitality in Ernst & Young, questioned the sustainability behind the creation of these brands. As he mentioned, “tastes will ultimately change; after all, most guests are just looking for a clean room, comfortable bed and perhaps free Wi-Fi and breakfast. Maybe the question for guests is: Which brands promise to stay relevant for generations to come?”

Hospitality DisruptedBy Vera Anderle

Hospitality News

“72% of the more than 290 cities where

Uber operates feature a Starwood

hotel.”

Gastromni

By Franco Benitez

Top left clockwise:Arabica (London) Smoke.Oil.Salt (Los Angeles) Bread and Beast (Hong Kong) Grain Store Bar (London)

Have you ever chosen a restaurant or hotel based on customer reviews online, only to be catastrophically disappointed with the experience? Through the Gastromni platform, users will have access to reliable reviews from a specialized pool of reviewers, all with hospitality backgrounds, experience, and/or degrees to back up their expertise. The interactive platform, which is still in the pipeline as an SGA Entrepreneurship Club project, will allow users to follow their favorite reviewers based on similarities in lifestyles, tastes, and food preferences. Gastromni’s development process has been put on hold until an investor can be found.

REVIEWS YOU CAN TRUST

Students

Martin Halsall, a former Royal Air Force jet pilot, has

joined Glion as the new London Campus Director, having worked in education for nine years. For Mr. Halsall, providing Glion’s students with a high quality hospitality education by equipping them with a foundational knowledge base shaping them into great future leaders is a priority. Employability is very important, he points out. “Martin brings a wealth of experience to Glion and we are delighted to draw on his expertise during this important stage in the growth of our London campus,” said Judy Hou, CEO of Glion Institute of Higher Education. “His strong background in the field of education in the UK and abroad will be of great value to our diverse international student body. We are also excited to have a former senior officer of the Royal Air Force at the helm of our campus and know that our students will benefit from his considerable leadership expertise.”

Ignite the

Spirit

The Online MBA is a source of tremendous pride for the

institution. The online students (80% of whom are holding senior management positions in the hospitality industry) are well connected to campus-based students through the AAG Network. Last year, the program launched Executive Certificates, an accredited bundling of three courses in focused pathways - Marketing, Leadership and Finance. Led by Online MBA Program Leader, Dr. Martin Senior, these residency opportunities provide Glion online students with a face-to-face classroom experience. London and Dubai matched Glion’s criteria: professional, accessible and student-friendly cities. According to Ms. Farmer, Head of Online MBA Programs, Glion will certainly consider locations that hold many Glion students or high demand for Executive Certificates. Currently, Glion is looking at a variety of locations for 2016.

“The Electric Reeds” remind us that rock n’ roll is,

in fact, still alive and looking better than ever. Their new EP, “Out of Control” (released on April 3) has garnered considerable success, proving that the group is here to stay. The band was formed in 2014 in Porto, Portugal, and is comprised of five members: Ricardo Nogueira (drums), Renato Silva (guitar), Miguel Fernandes (Bass), André Vaz (Keyboards), and Paul Santos (vocals). Two of the members, Miguel and Renato, are Glion students who have been playing together for 8 years and who are graduating this May. The band has been touring Portugal and will continue throughout the summer after graduation. They head back to the studio in January 2016 to complete their first album and plan to organize a European tour for summer 2016. “Out of Control”, now available on iTunes, Spotify and Google Play, has made it into the “Best Sellers” list for Singles and EPs in the Portuguese iTunes Store.

“Luxury, Art of Living” was the theme of the second Master of Science (Msc) conference that

took place on March 10, 2015. With the recent announcement of Glion’s new Luxury Brand Management

specialization within the bachelor degree, it was timely and appropriate to develop this topic.

Consumers are changing and so are their demands. The rise of Ultra High Net Worth (UHNW)

individuals (net worth of at least US$30 million) has highlighted the value of the services rendered by Wealth-

X, the leading sales intelligence portal providing the latest insights on the UHNW individuals’ habits with

spending as well as in work and social settings. The conference demonstrated that luxury is not solely about

brands and products, but also about the experience. Speakers from Smartshapes, a startup that specializes in

3D printing, and Swiss Space System, a company that aims to offer space shuttle trips as soon as 2018, have

stressed the significance of innovations for the luxury industry. While luxury is a world full of opportunities, Dr.

Patrick Cettier, founder of CareerInsight SA, points to the importance of hard work, a positive image and good

relationships within industry in building a “luxury career.”

Can Savoir-Faire be Taught? By Shirley Ko

The upper echelons of Chinese

society have attracted considerable fascination over the past couple of decades, with their behaviors and preferences subject to much poking and prodding. Recently, there has been a sizeable shift in the preferences of one the world’s largest luxury markets. While Hermès bags and Lambhorgini Huracans have not lost their appeal, the focus has shifted away from owning luxury consumer goods to more intangible, experiential forms of luxury.

10 | Glion Insider 2015.1

A 2014 report from the Boston Consulting Group revealed that experiential luxury, such as travel, gourmet dining and art auctions, accounts for 55% of global luxury spending in China. It is evident that the elite in China now gravitate towards activities that emanate social and cultural refinement; and what is more characteristic of social or cultural refinement than good manners? With the rise of “Debutantes” in China, the socially telling, but often overlooked, knowledge of etiquette has become more sought after than ever. This is where Sara Jane Ho comes in.

A Harvard Business School graduate, Sara Jane Ho opened the doors of Institute Sarita to bring Swiss etiquette to the glitterati of China, after attaining her Diploma in International Etiquette & Protocol from Switzerland. For up to US$13,000, ladies can enroll in a two-week course to learn about everything from how to peel an orange, to the correct pronunciation of luxury brands or the proper oyster-eating form.

In 2014, the finishing school was recognized by Fast Company magazine as one of the “World’s 50 Most Innovative Companies.” Indeed, the institute adopts an innovative approach to etiquette education by marrying traditional western culture with 5,000 year-old Confucian values. This ensures clients acquire an understanding of international social norms without losing sight of traditional culture. While the course addresses all facets of life that will transform clients into elegant ladies and sophisticated executives, it is debatable whether teaching specific behaviors will equip clients for spontaneous situations, for which instructions have not been given. Gabor Nagy, a cross-cultural trainer, points out that clients tend to enjoy lessons in table

manners, but adds that, “this is not the essential part; it’s much more important to teach people to observe and ask and be open than memorizing in exactly what order to use the salad fork.” With that said, it appears the overarching question remains - can savoir-faire be taught? There have been occasions when Chinese people received harsh criticism for lacking etiquette. An example of this is when Zadig and Voltaire banned

Chinese tourists from their boutique hotel in 2012, as they were seen to ‘tastelessly’ buy any luxury product. Considering the rather rude exclusion of the Chinese consumer, as exhibited by Zadig and Voltaire, the task of teaching savoir-faire would seem like a tall order to many. However, what many do not know is that the Chinese were one of the first civilizations to recognize the value of etiquette. Lessons in etiquette were in the teachings of Confucius two thousand years ago but eroded in the hands of Mao during the Cultural Revolution. So, perhaps the more apt question is - can savoir-faire be taught to a nation that has experienced such a rich and complex cultural history? With Sara Jane’s belief that social change occurs top-down and the growing popularity of these courses, which are now available to men as well, the answer could one day be a resounding ‘yes’.

Until then, the value of cross-cultural education found in Institute Sarita must be emphasized, as cultural understanding, tolerance and a spirit of collaboration will be more effective in spreading the values of savoir-faire than any etiquette guidebook will ever be.

Industry Leaders

Sara Jane Ho, Founder of Institute Sarita

Growth from Within A look at the hospitality scene in Greater China

China under Mao first

opened its doors to the rest of the world in 1978, allowing foreign countries to invest in the country, thus leading to unprecedented economic growth. China’s hotel market is expected to surpass the U.S. to become the world’s largest by 2025, according to data from the National Bureau of Statistics in China and the United National World Travel Organization. However, outside of Shanghai, there is currently a significant risk of oversupply in the higher tiers of hotels and a decline in growth.

InterContinental Hotels Group (IHG) first entered the Chinese market in 1984 with its Holiday Inn brand. Since then, IHG’s presence has grown tremendously, with 241 properties currently operating and a further 189 properties in the pipeline. The Greater China market, which includes mainland China, Hong Kong, Macau and Taiwan, is now considered IHG’s second largest market. With more than 30

years of experience in this particular market, in March of 2012, IHG introduced a new brand called HUALUXE Hotels and Resorts (Hua refers to majestic China and Luxe represents luxury), catering

specifically to the needs of the Chinese traveler. The brand is the first upscale international brand specifically designed for Chinese guests, focusing on their customs and culture. Each hotel consists of restaurants that highlight local dishes rather than fine dining, foot reflexology instead of spa treatments, and a traditional teahouse in contrast to the usual lobby bar.

The majority of Chinese travelers are domestic; therefore, catering to them is essential. According to research done by Oxford Economics for IHG, domestic tourism demand within China is five times larger than it was ten years ago. In fact, domestic demand for visitor accommodation within China itself has increased to 1.6 billion room nights in 2013. However, according to the same study, outbound tourism is also expected to increase. Chine tourists prefer to travel in large groups. The new generation of Chinese travelers is more educated, sophisticated, Internet-savvy and demands higher quality and more attentive service.

By Suyi Song

“Chinese people account for 25% of global luxury consumption,” Lu Xiao, a professor specializing in luxury brand management at Fudan University

After having

worked within Accor Hotels for a few years, it was time for a new challenge and I applied for a Sales Traineeship at ING bank. “Isn’t this job very much out of your character?”, my friends asked. Indeed, I walked in red high heels between the grey-suit types and as a banker, I delved into mortgages, pensions, investments and insurance products. It was a tough and exacting time but definitely worth it. A year later I was nominated for best Dutch sales trainee and was offered a job as preferred banker. Other management responsibilities followed in the fast moving consumer goods sector (FMCG) and in the world of creation. I became increasingly aware that I had to take control of my own situation to live the life I truly wanted. This philosophy has led me to register my start-up, Vinoos by AMS, with the Chamber of Commerce. I did this with a former bank colleague, Marleen Teters. She was highly motivated to make this a success together. From that day, we were determined to create edible wine and adult happiness with our innovative food design: The Real WINE gums.

Edible wine Who doesn’t long for evenings spent sipping wine on the sofa with friends? I do. But there are so many people who are not permitted because of pregnancy, religion or alcohol prohibition. I wanted to evoke the experience from that first sip, but without actually drinking. After years of research and development came the resulting concept of edible wine as Real WINE gums. A totally new and exclusive food design inspired by wine. Not as a candy for children but as an adult luxury treat. They are available in Chardonnay and Merlot flavors with high-end positioning in the B2B and B2C markets, both nationally and internationally. We focus on being a healthy and sustainable Dutch brand. That means our products are vegetarian-friendly and free of alcohol, gluten, fat, artificial colors, nuts and gelatin. We built on the beauty of sustainability, leading us to work with socially responsible workplaces and have our packaging made from unbleached paper. Today's winning brands are defined by the brand experience their customers have.

Important distinguishing factors are brand recognition, social responsibility, design and storytelling. Our concept has the recipe - something to talk about. We launched last June and from the 1st of November, we partnered with KLM Airlines on all of their flights. We have close cooperations with numerous four- and five-star hotels as well as top-end locations for conferences and events. We are the new luxury turndown service item on the pillow, VIP arrival gift or substitute for the ordinary peppermint in boardrooms. Legal fun all day!

Left handed banker

Mireille Reuling, founder and partner of Vinoos by AMS (Photo: Annemarie Dufrasnes)

“The Real WINE gum offers luxury brand

opportunities as substitute for the ordinary

peppermint.”

Debbie Tsao, F&B Manager Hilton Rotterdam

By Mireille Reulling

The ‘happiest place on Earth’ has a

billion dollar platform called MyMagicPlus. This complex and powerful system of sensors within the Disney World park aims to remove all the friction from the overall visitors’ experience. While embodying Walt Disney’s original vision of building the Community of Tomorrow, the system is based on (although not magical) high-tech wristbands called MagicBands. These devices have radio transmitters that are capable of transmitting 40 feet in every direction, and can be used to skip long lines, preorder food, and charge purchases to guests’ Disney resort rooms, among other features. After three and a half

years of grinding work, Disney is looking for new ways to further expand the system’s functions: they could have Mickey find you; they might use the park’s cameras to capture candid moments of your family and stitch them together into a personalized film reel; but they might also know when you have waited too long in line and email you a coupon for free ice cream. MagicBands have decidedly set the tone for future uses of context-aware technology.

More than a website, HOSCO is

an online community where top hospitality schools and leading hospitality companies can interact. The HOSCO community currently incorporates 879 hotels, 65 hotel schools and over 20,000 members in its vision to connect great companies with the professionals of tomorrow. Olivier Bracard, Chief Executive Officer of HOSCO, worked as in internship recruiter after graduating from Ecole Hôtelière de Lausanne. Here, he encountered numerous obstacles for companies looking to hire, such as subscribing to each school’s platforms, restricted budgets and limited time. With the aim to optimize this process for employers and students, HOSCO was born. Constantly seeking to enhance its members’ experiences, HOSCO conducted a study between employers, students and schools in order to launch a more updated and streamlined version. It will have an innovative design and include new features,

such as connecting with members, following pages, and receiving updates from social media websites, all of which are expected to increase member subscriptions and engagement. The updated version will be launched by May 2015. HOSCO is now looking into geographical expansion. By opening an office in Barcelona in May and another in Hong Kong by the end of the year, it will cover significant geographical regions and obtain more varied

job opportunities worldwide for students.

Carolina Alcocer speaks with Olivier Bracard, the CEO of HOSCO, about what's in store for the industry's largest recruitment platform.

14 | Glion Insider 2015.1

Hospitality News

By Franco Benitez

Feel the Magic

He For She launches in Glion

With the aim to demystify and

truly fight in favor of gender equality by ending violence and discrimination against women, UN Women created the HeForShe movement, calling men to take a stand for this issue. UN Women Global Goodwill Ambassador Emma Watson, delivered a speech on September 20th 2014 announcing this new step toward gender equality. Inspired by the initiative, Glion students launched the HeForShe campaign on campus to great success as students and faculty across the Montreux, Bulle and London campuses united to ignite the Glion spirit for this great cause.

The IMPACT 10X10X10 movement’s strategy is to build alliances and partnerships with heads of state and corporations by strongly urging them to address the cause, and also with universities, as roughly half of the world’s population is under the age of 30 and education can prevent gender inequality in future generations. And that is where Glion comes in!

Speak up, even when it's not easy.

Students

Trevor Ward is a

hospitality consultant as the Principal of the W Hospitality Group, and Chairman of Hotel Partners Africa, with offices in the UK, Ethiopia, Nigeria and South Africa. He is regarded as one of the foremost experts on the hotel industry in sub-Saharan Africa, engaged primarily in development consultancy. He began in 1983, having acquired a degree in hotel management at the University of Surrey, and having worked in various hotel management positions in the UK. From the late 1980s, he has specialized in the provision of advisory services to clients in developing countries, and since 2003, has been based in Nigeria, advising clients throughout Africa.

Could you tell us something unique about yourself in one sentence? I am not aware of anyone who has quit a leading hotel consulting position in the UK to set up a practice in Nigeria, which

I did in 2003 after moving there from London. At the time, my friends wondered what on earth this was all about; now they tell me just how farsighted I was!

You are British, so what inspired you to start W Hospitality Group in West Africa? My “then-boss” (a Nigerian) noted that I was always planning trips to Africa, as I had been a frequent visitor to Nigeria and Ghana throughout the 1990s. With the reinstatement of civilian rule in 1999, I could “smell” the potential.

16 | Glion Insider 2015.1

The Rise of West AfricaBy Ona Ofunne

Trevor Ward, Principal of W Hospitality group

Kempinski Hotel Gold Coast City - Accra, Ghana (opening in 2015)

"West Africa accounts for almost 60% of all new hotel-opening rooms in Africa.”

Radisson Blu Hotel Dakar Senegal

What exactly does W Hospitality Group do? We are a specialist advisory practice, which provides consulting services to clients who have, or who are contemplating making, investments in the African hotel industry. The majority of our

work is in West, Central and East Africa. We offer two main services: preparing market and financial feasibility studies for new hotels, and assisting our clients to select and negotiate with the international hotel chains such as Hilton, Starwood and Marriott, amongst others.

What are the top 3 most attractive West African countries for Hospitality investors? It is really difficult to choose only three! There are 15 countries in the Economic Community of West African States bloc, and four to five others such as Mauritania and Cameroon, which are in the west of the continent, should also be considered.

Obviously Nigeria is a major target for many investors, the largest country on the continent in terms of population and GDP, with several seaports, five international airports, and the natural resources to make manufacturing a major industry again. Great potential lies in the hotel industry, which is still in its infancy. Ghana has been a success story until recently, and is currently going through an economic malaise, but I believe it will come back again – before they started producing oil, the economy was growing at 6%+ each year. I also believe Cameroon has the potential to grow faster and is not only strategically located between Nigeria and the landlocked countries of Central Africa, but has the advantage of major ports in Douala, Limbe and Kribi.

Does West Africa have the ability to emerge as a leading investment and tourist destination? West Africa already is a leading investment and tourist destination! In our 2015 Pipeline Survey, West Africa accounts for almost 60% of all new hotel-opening rooms in Africa. There is a considerable amount of international and inter-regional travel already, for business and MICE. Leisure tourism is tougher, and although Gambia and, to a lesser extent, Senegal attracts leisure demand, other countries in the region have a long way to go in terms of infrastructure, reputation, airlift, and user-friendly visa policies.

Industry Leaders

What changes have made West Africa a more attractive destination for potential visitors? The introduction of international hotel chains has created a much more attractive proposition for travellers to West Africa. In addition, there is greater connectivity between the West African cities.

Do current economic and political factors lay any constraints on the industry? If anything, they are spurring growth. Many countries in the region are highly, if not totally, dependent on the extractive industries. These countries need to diversify, and tourism and hospitality are essential ingredients in improving foreign exchange and creating jobs.

What makes a West African hotel different from other hotels around the world? Staffing levels tend to be higher, so more space is necessary for back of house operations. In areas where supply distribution is erratic, larger inventory space is needed. And in hotter climates, more cold storage is required. But the guest should not notice any difference between a European and African hotel, other than the décor!

Can you tell us about your “An Eye on West Africa” articles? These articles are published in Business Traveller Africa each month, providing information on matters that impact those traveling to and within the West Africa region.

In one of your “An Eye on West Africa” articles you stated that: “We estimate that, based on the contracts for new hotels signed by the international and regional brands, 136,000 new hotel jobs will be created in 2014.” Could you elaborate? Each year we publish research analyzing the deals that have been signed by hotel chains. We

extended that analysis to calculate the number of jobs that would be created. This article demonstrates that hotels are labor-intensive environments that can create jobs for women and the unskilled, and in locations where other industries are unlikely to grow.

What advice would you offer Glion students looking to develop a career in West Africa? Keep in touch with the international and regional hotel chains as they have a massive focus on Africa currently, and will be looking for strong staff for their new properties. The chains with the largest pipelines are Hilton and Carlson Rezidor, but our research shows that at least 30 others are planning on expanding their presence in Africa.

Do you have any additional words or thoughts? One of the challenges facing the hotel chains is finding good talent for their new properties. Glion graduates will be in high demand!

“One of the challenges facing the hotel chains is finding good talent for

their new properties. Glion graduates will be in high

demand!”

Le Meridien Ibom, Akua-Ibom, Nigeria

Transcorp Hilton Abuja Hotel, Nigeria

What do you find most enjoyable as a hotel development and acquisition specialist? I love meeting people from various backgrounds, traveling, and visiting different hotels. The geographic scope of my profession stretches across the continents, from the Maldives to South Korea to New Zealand. These Asia-Pacific (APAC) regions hold many developing countries that are only beginning to take off, so it is rewarding to see the progress in how quickly these countries are developing.

How does one prepare for a career in hotel development? You cannot truly prepare for it, but the vast alumni base offered by Glion facilitates the beginnings of such a career. Therefore, networking is essential. I believe that anyone can succeed in hotel development if they are driven, hard working, and genuinely interested in the line of work. With enough ambition and

being open to learning from mistakes, these skills can be acquired through experience. Some abilities are more abstract, like the quantitative skills involved, but can be strengthened through repetition and practice. Glion creates a solid foundation for students to succeed in any professional setting and more importantly ingrains vital terminology and concepts through action learning, craft based learning and repetition that cannot be so easily grasped in the professional world.

Which markets, both in terms of segments and region, are experiencing exponential growth? The Chinese and Indian markets are currently experiencing exponential growth across all segments. China in particular has an enormous hotel pipeline and boasts the highest number of hotels and rooms currently under construction not only in APAC, but also the world. With

China’s market becoming more saturated, the focus has begun to shift towards India. Hospitality and real estate projects as well as development efforts have began targeting secondary and tertiary cities as a result of primary cities such as Shanghai, Beijing, New Delhi, and Mumbai, being saturated in both countries.

What are the upcoming challenges in the industry? Companies such as Airbnb and Roomorama, which offer “on-demand hospitality” in the form of affordable fully-fledged apartments, threaten the traditional hotel market. For larger families or friends traveling together, booking an apartment may be a more financially viable option. Today, people are traveling for the destination and experience rather than where they are staying. Especially in major cities, such companies are truly challenging the industry through disruptive innovation.

Alumni

Rohin Dewan Sheila Mazou speaks with Rohin

about launching a career in hotel development beyond Glion and his outlook for the industry.

Savor the

Experience

What does your hotel

brand smell like? What is its sound? Nowadays everyone seems to be talking about experiential travel where timeless moments and everlasting memories make for a unique and priceless journey. Is it just a new trend or a way of defining what people have been seeking for a long time?

By Gulay Mammadova

20 | Glion Insider 2015.1

Four Seasons Golden Triangle, Thailand

Located across the Ruak River, adjacent to an elephant reserve, is Thailand’s first all-inclusive Four Seasons hotel that provides unique and varied experiences such as riverboat tours, jungle hikes, elephant training, open baths, and cooking school.

Clayoquot, British Colombia, Canada

An “eco-safari” wilderness destination that is located on Vancouver Island, and can be reached by private seaplane, adding to the adventure, in approximately 45 minutes. The resort’s unique experiential point refers to wilderness activities such as archery and bear watching, which are personalized to guests’ abilities and interests

Today’s travelers seek

experiences rather than physical luxury items. According to the American Express Survey in 2013, 72% of its participants would prefer to spend money on experiential rather than material goods. Must-see attractions, real-life experiences, as well as a new range of services and amenities are compelling people to travel. “Experiential travel”

typically conveys an authentic, adventurous, immersive, cultural, or active travel approach. The rise in experiential travel inspires and encourages people to take spiritual and personalized journeys on more engaged and emotional levels. Did you know that 75% of our emotions are generated by smell? Sensory branding is how a brand engages with its consumers by offering a variety of touch points. Singapore Airlines distributes scented towels and sprays the same fragrance on their magazine and tissue papers. The aroma of Starbucks coffee is recognized worldwide,

while the Hyatt Corporation applies personalized scents to all the pillows in its rooms. Referring to the Howarth HTL Report 2011, luxury travel seekers have tended to move towards adventurous and experiential services rather than extravagance. Consumers desire to be enriched, engaged, and entertained and thereby choose various off-the-beaten-track destinations, nature reserves, vivid cultures, innovative cuisines, and picturesque scenery. This «trend» has developed as society has become more share-oriented, with the growth of the appropriately named “Selfie” Generation. It is about sharing experiences rather than having expensive products.

Treehotel Sweden

The Treehotel is a property situated in Lapland of Sweden, which incorporates unique accommodation in tree-mounted contemporary structures. It presents a modern design surrounded by unspoiled nature, in which one can forget about the time constraints of everyday life, enjoy the serenity, and rejuvenate in a sophisticated yet familiar environment.

Chocolate and passion. These

are the key ingredients of Aditi Malhotra, Glion

Alumna ‘06. Growing up in the restaurant

business, food has always been a part of her life.

After graduating from Glion, she attended the

French Culinary Institute in order to further

develop her skills in pastry, concentrating on

chocolate confections.

In September of 2012, Aditi launched a

chocolate shop on the Lower East Side of New

York City, incorporating a play on words: the

boutique is called “Tache”, referencing the small

chocolate spots and stains that a brilliant and

dynamic master chocolatier always has on her

chef’s coat.

As a true artisan, Aditi creates the

chocolates herself and works with only the finest

ingredients. But fine chocolate is not the only

reason to visit Tache. For the greediest of us, Aditi

also organises chocolate-making classes.

In 2014, Aditi was featured in the

Restaurant section of Forbes 30 Under 30 list. We

can bet that it is just the beginning of the

adventure for this young entrepreneur, who will

certainly realize many other successful projects.

Alumni

254 Broome St, New York, NY 10002, United States +1 212-473-3200

22 | Glion Insider 2015.1

The Sweet Taste of Success Aditi’s journey from Glion to Tache Chocolates to making Forbes’ 30 under 30 By Caroline Detroux

Aditi pictured on the left

“I used to hang out in the restaurant kitchen every day after school and was always

experimenting so when it came time to choosing a career, I

naturally leaned toward food”

Student Government Association 2015.1President Grisha Davidoff Vice President Andrea Iga Treasurer Altinay Turlikova Public Relations Officer Matilda Fredberg Secretary Vasily Grogol Student Council Rep Keane Heller Graduate Studies Rep Irina Tsyoma Glion Campus Rep Georgie Boden, Glion Campus Academic Rep Fergal Taquin London Campus Rep Daniela Neiderer SGA Intern Omar Ramirez

Semester 2015.1 was very constructive for the Student Government Association. With more experienced team members and core projects already established, the team went through a re-branding process to achieve higher quality and consistency in the semesters to come. The Entrepreneurship Club presented its first project to an industry jury and two new teams were formed for next semester. The Charity Club was consolidated with the Campus Life Leaders to involve more stakeholders and set a pipeline to establish the team in Glion and London campuses. The Hall of Fame was created in both Bulle and Glion campuses to recognize our best sport performers. Glion Tutorial projects continued. Finally, the SGA is proud of its newest achievement, which is to organize the Cultural Fair next semester in the Bulle City Center in collaboration with the city Mayor and regional Prefect, in order to build stronger local community. relations. The SGA will continue working hard to improve the student’s experience and to create new opportunities for our peers.

- Grisha Davidoff, SGA President

Thanks & Acknowledgement This note is dedicated to all the students, faculty members and industry leaders that took the time out to make this magazine a success. Completing this magazine would not have been possible without your contribution. Your knowledge and advice will be preserved in our pages for generations to come.

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

The SGA Communications department is entirely run by students working on the Glion Insider, a bi-annual publication of Glion Institute of Higher Education, The aim of Glion Insider is to engage curious students in their pursuit of knowledge, insights and ideas and provide the opportunity to act as messengers of Glion. The publication 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 institution and the real world of hospitality, we hope to inform, engage and connect fellow students, esteemed faculty members, prized alumni and revered industry leaders

Editor in Chief Shirley Ko Assistant Editor Franco Benitez Copy Editor Natalya Malysheva Reporters Carolina Alcocer, Caroline Detroux, Gulay Mammadova, Lais Furtado, Ona Ofunne, Quoc Dong, Sheila Mazou, Suyi Song, Vera Anderle Graphics Designer Valentina Rappoldi Design & Layout Shirley Ko, Franco Benitez

SGA Communications Department

Fergal, Irina, Matilda, Andrea, Grisha, Altina, Vasily, Keane, Georgie, Omar

Back: Lais, Valentina, Ona, Quoc, Franco, Shirley, Suyi, Caroline, Sheila Front: Natalya, Carolina, Gulay, Matilda

EVERY DAY IS A PERFECT DAYEVERY DAY IS

A PERFECT DAY

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