ahct july 09
TRANSCRIPT
asian hotel& Catering times
Published since 1976 Vol 34 July 2009
hong Kong sAR hK$50 china RMb50singapore s$15 Malaysia RM30 Thailand bt300 Rest of Asia us$10
Opportunity knocksWhich departments are hiring
Condiments to the chefWhat’s hot in sauces
PMS add-onsIntegrating with new technology
PriStine waterSSeafood from
Southern oceanS
Sense of placeWaking up to local culture
Mischa Moselle
AsiAn Hotel & CAtering tiMes is publisHed MontHly by tHoMson press Hong Kong ltd (tpHK)
The opinions expressed in Asian Hotel & Catering Times do not necessarily represent the views of the publisher or the publication. Whilst every effort has been made to ensure the accuracy of information contained in this publication, no responsibility can be accepted by the publisher, editors and staff, agents and contributors for omissions, typographical or printers errors, inaccuracies or changes howsoever caused. The editors reserve the right to edit any material submitted at their discretion. All materials published remain the property of TPHK. Reproduction without permission by any means is strictly prohibited. Correspondence should be addressed to The Editor, Asian Hotel & Catering Times, Room 1205-6, 12/F, Hollywood Centre, 233 Hollywood Road, Sheung Wan, Hong Kong. Tel: (852) 2815 9111 Fax: (852) 2851 1933. Fantasy Print, Unit B 8/F, Tin Fung Industial Mansion, 63 Wong Chuk Hang Road, Hong Kong
All rights reserved (c) 2009Thomson Press Hong Kong Ltd
WWelcome to July’s bracing issue of AHCT.
Hong Kong bar owners and operators face a new challenge in earning revenue during already difficult times. Hopefully what happens in Hong Kong will be instructive to readers elsewhere in the region if other countries follow Hong Kong’s legislation or practice.
From July 1 smoking is to be banned in all bars, following the implementation of bans in restaurants in 2007. While no one wants stale smoke lingering over their caviar and foie gras, smoking has been an integral part of bar culture for centuries. The justification
Hong Kong Hotels AssociAtion
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Hoteliers sHAngHAi
singAporecHefs AssociAtion
Hong Kong BAKery & confectionery
AssociAtion
singAporeHotel AssociAtion
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Hong Kong MAitre d’Hotel AssociAtion
sHAngHAi cHef’s AssociAtion
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MAlAysiAn AssociAtionof Hotels
MAcAu HotelAssociAtion
cluB MAnAgers AssociAtionHong Kong
HONG KONGThomson Press Hong Kong Limited/Media Transasia LimitedRoom 1205-6, 12/F, Hollywood Centre,233 Hollywood Road, Sheung Wan, Hong KongTel: +(852) 2851 7068, 2815 9111 Fax: +(852) 2851 1933, 2581 9531Email: [email protected]: Mr Mischa Moselle
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UNITED KINGDOMThe Powers Turner GroupGordon House, Greencoat PlaceLondon SW1P 1PH, United KingdomTel: +44 (0) 20 7592 8300 Fax: +44 (0) 20 7592 8301Contact: Mr Chris Morgan
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ITALYEdiconsult Internazionale s.r.l.Piazza Fontane Marose, 3-16123 GenovaTel: +39 010 583684 Fax: +39 010 566578Email: [email protected]: Mr Vittorio Negrone
JAPANEcho Japan CorporationGrande Maison Rm 303, 2-2 Kudan-kita 1-chome, Chiyoda-ku, Tokyo 102-0073Tel: +81 3 3234 2064 Fax: +81 3 3263 5065Email: [email protected]: Mr Ted Asoshina
MALAYSIAPublicitas International Sdn Bhd.S 105, 2nd Floor, CentrepointLebuh Bandar Utama, Bandar Utama47800 Petaling Jaya, Selangor, Malaysia.Tel : 603 7729 6923Fax : 603 7729 7115 Email: [email protected]: Ms Shallie Cheng
that patrons and staff need protection from passive smoking, or environmental tobacco smoke (ETS) as it is known, is based on weak science and is demeaning to those it is meant to protect.
In Britain in 2006, following a ban on smoking in bars, the House of Lords Economic Affairs Committee published a report on the government’s management of risk. It concluded that ETS is not the threat it’s purported to be and therefore did not justify a ban.
Guests and staff have a choice about drinking or working in smoky bars – using legislation to take that choice away from them is infantilising.
Managing editOrmischa moselle
deSign byKoon ming tang
COntributOrSZara horner
christina Kautzkycatharine nicolruth Williams
aSSOCiate PubliSherSharon Knowler
advertiSing SaleS Managerclaire Sancelot
CirCulatiOn exeCutiveBecky chau
ChairManJS uberoi
direCtOrGaurav Kumar
endorseMents
It’s worth looking at the British example from the business viewpoint as well. The country is said to be permanently losing one pub a day, with the ban on smoking being cited as a major factor in the loss of revenue leading to closures.
The smokers are now indulging their habit at home.
E d i t o r ’ s M E s s a g E
July 2009 AHCT �
ManageMent10 Jobs to be had … for the right people
MarKet rePOrt14 how hotels are protecting their revenue
teChnOlOgy18 Widening the scope of PmS
deSign20 Local variation – hotels with a
sense of place
FOOd24 Increasingly popular condiments32 What do the waters of australia
and new Zealand have to offer the chef?
newS Culinary40 Whisky and chinese food; latest
fIndS; hospitality students show how it’s done and norman Brinker rIP
induStry8 hotel investment forum; relais
& chateaux; Langham apology; openings and offers
PrOduCt48 Personalised cushions; drinkable
fruit; Greek baked goods; self cleaning ovens
drinK36 health in a glass: fruit juice
eQuiPMent44 Space age technology to help
clean up46 Bespoke in-room amenities
Conquering the Worldhotels
eventS & exhibitiOnS50 events calendar52 fhm previewed54 Ite & ItemIce reviewed56 SIaL reviewed
aPPOintMentS58 See who is moving where
revPar-ticularly welcome
reliable sauces
distinguished guestrooms
cover photography courtesy of the w retreat & spa – Maldives
� AHCT July 2009 July 2009 AHCT �
UpandComing...August• Training• Market Report Chennai• Technology VoIP• Kitchen design• Ice cream• Tea & Coffee• Ice machines
September• Gambling• Market Report: Kuala Lumpur• Security technology• Public spaces• Seafood• Water• Bakery; Laundry
24
Agilysys OBC Alpha International 58 Aquaculture 31, 33 & 35 Boncafe 28 & 29 BSC IFC Food Hotel Malaysia 23 Food Hotel Vietnam 27 Global Search International 7 HICAP 17 HK Trade Development 39 Hotel Expo Macau 53 HR Hotels 13 Lutron IBC Restaurant & Bar 43 Texcare 57 Wine Gourmet Asia 51
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milestones for relais & châteauxEstablished in France in the early 1950’s, Relais & Châteaux has become synonymous with hospitality industry charm and exclusivity. The association selects what it sees as, “outstanding properties with … truly unique character” from all over the world and is now a collection of 480 of the finest hotels and gourmet restaurants in 60 countries, the latest additions being in Asia.
Over the past two years Relais & Châteaux has launched editions of their guides for Asia Pacific, has plans for regional call centres and delegations, and is now celebrating what the association calls a, “landmark year of expansion in Asia” with the launch of its Chinese website: www.relaischateaux.cn.
Around 30 Asian members have now joined the association, most recently including Singapore’s Saint Pierre, Mahua Kothi and The Malabar House, India, The Beach House at Manafaru Maldives and two Japanese hotels, Beniya Mukayu in Ishikawa-Ken and Tobira Onsen Myojinkan in Matsumoto Nagano. While Mollies in Auckland, Corstorphine House, Dunedin, and Otahuna Lodge, Tai Tapu all in New Zealand have joined the Grand Chef Relais & Châteaux at www.grandschefs.com. Calling this online guide to leading chefs and their restaurants an, “ultimate … benchmark” the website showcases 160 of the culinary elite who together account for over 350 Michelin stars.
Langham Place, Mong Kok, Hong Kong has released an abject apology after a six minute promotional video clip posted on the website youtube.com resulted in what the hotel is calling, “a lot of cheesed off people.”
‘Sorry, we love it here’ is the new message from the city hotel.General Manager, Shaun Campbell was forced to admit that the
first in what was supposed to be a series of ‘satirical’ clips completely “missed the mark” and led to a storm of protest from local residents who believed the images denigrated their home area.
Langham International, which has two other Hong Kong based hotels, The Langham Hong Kong and Eaton Hotel Hong Kong, compiled the footage apparently depicting one of the city’s most established areas as awash with fake goods and dirty alleys and eateries. The clip was quickly withdrawn.
Admitting he had the option of ignoring the situation or fronting up to it, Campbell said, “We’re not looking to make excuses. The videos were wrong and we’re sorry.”
Calling Mong Kok the most bustling and vibrant part of Hong Kong, Campbell went on to say, “We’re extremely proud to be residents in Mong Kok… this location gives our customers the very best of real Hong Kong.”
Ainslie Cheung, Director of Public Relations (International) for Langham Hotels International, told AHCT that the apology was not a viral marketing stunt but was intended to “demonstrate sincerity” and had “no ulterior motive.”
The company remains committed to using web-based marketing strategies in the future.
MongKokthroughtheeyesofaLanghamPlaceHoteltourguide
Relais&ChâteauxcontinuestoexpandacrossAsia
Langham Placedrops a clanger
Participants at the recent International Hotel Investment Forum in Macau concluded that sources of investment for new hotel projects were to be extremely scarce for the next 18 months.
Setting the economic context for the forecasts, keynote speaker Andrew Ness, Executive Director of property consultancy CBRE Research, pointed out that Asia had lost over 42 percent of its stock market capitalisation, equal to some 50 percent of regional GDP and that export-oriented economies had particularly felt the brunt of the downturn. However, Ness also predicted a U-shaped economic slowdown, with strong growth in China and India in 2010. He also noted that Asia had strong fundamentals but his money was on a 3-4 year slowdown, nonetheless.
Institutional investors and other property analysts were not tempted by investment in luxury hotels. According to research by HVS Research one impact of the financial crisis has been to see hotel room value drop by 13 percent.
Andrew Heithersay, International Director at Lasalle Investment Management said that his fund only allocated eight percent to real estate and that only 15-20 percent of that allocation would be in the hotel sector. Heithersay said that he had US$3 billion to spend but he hadn’t bought anything for 15 months and hotels were bottom of the shopping list.
Si Ong Ooi, Executive Director, Head of Syndications Asia at ANZ Bank, quoted research that US$164 billion of debt was coming up for refinancing in the next 18 months and this was happening after 10 percent of the debt market’s capacity had been knocked out. Ooi’s prediction was for “challenging times” with plenty of consolidation.
All eyes on AustraliaRobert McIntosh, Executive Director – Asia Pacific for consultancy CBRE Hotels, told AHCT that if hotels were not currently an attractive prospect for institutional investors, they could be attractive to High Net Worth individuals (the wealthy). While institutional investors are averse to the volatility and the operations side of hotel management – having to find a
new set of tenants every night – the wealthy could take a long-term view and were not beholden to a board of directors.
David Faulkner, Regional Director Consultancy and Valuation Asia for consultancy Colliers International, told AHCT that the market would be slow because of one key problem, “the difference in pricing between owners and buyers.”
Buyers are looking for distressed owners but these are few and far between in Asia. Faulkner added that this disparity would lead to a great deal of negativity and poor sentiment in Asia but that this would be easier to fix than the genuine financial difficulties being faced in North America and Asia.
Both McIntosh and Faulkner commented that the Australian market would be highly active, with
Faulkner suggesting institutional investors being the more likely to sell properties. He also still saw China as an attractive proposition due to its geography and type and size of projects coupled with the growth of domestic tourism.
McIntosh told AHCT that although Singapore had seen a 30 percent drop in RevPAR this had been off a period of “spectacular growth”.
Lack of new investment sources has slowed the Asia Pacific development pipeline somewhat but openings are predicted to continue, according to Bruce Ford, Senior Vice President at Lodging Econometrics.
Construction activity peaked in Q2 2008, just ahead of the Beijing Summer Olympics and dropped significantly in Q1 2009, due to decreases in global travel. However, despite 57 cancellations in China in Q1, the country still had 964 ongoing projects or 260,560 rooms. The consultancy predicts 489 hotels to come online in 2009.
India saw 71 cancellations or postponements for Q1 but still has 421 projects ongoing, or 72,682 rooms.
According to Lodging Econometrics’ research the rest of Asia Pacific currently has 441 projects in development, the majority in Thailand, Vietnam and Indonesia.
The forum was organised by Questex Asia.
Bleak hotel investment prospects for asia
Thehospitalityindustryfacesadearthofnewinvestment photography by Afp (file photo)
BruceFord,SeniorVicePresident,LodgingEconometrics
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Opened in November 2008, Jakarta’s TheAstonMarina, which has one and two bedroom apartment-style accommodation has now launched its Executive Conference Center. The 17 function rooms include three meeting gazebos, which offer city skyline views, landscaped rooftop gardens and attractive water features and are already popular for dinners and weddings. Spread over the hotel’s mezzanine, 4th and 5th floor the executive conference centre can cater for 10 to 400 people. Later this the year Aston Marina will open the sky garden on the 26th floor and the Nirvana executive boardroom, with two adjoining penthouses, on the 3rd floor with capacity for up to 150 people. Originally from Hawaii, Aston entered the Indonesian market in the late nineties and has an underlying portfolio of 40 properties including hotels, resorts, serviced apartments and boutique villa resorts, of which 15 are operational and 25 under development due to open between now and 2010.
In BrIefThe AngsanaVelavaru resort in the Maldives is adding 34 InOcean villas from July 1. The villas range in size from 175-290 square metres and are classified as InOcean, Premier InOcean and Sanctuary InOcean.Guests can arrive via a seaplane flight or opt to spend their first night on a luxury yacht anchored a short speedboat ride from Male international airport.Recreational facilities provided with each villa include kayaks for personal use and snorkelling equipment. There is a twice-weekly snorkelling safari led by a marine biologist.
By clearing a part of its manicured gardens to make way for a vegetable patch, the FourSeasonsHotelSingapore has re-launched its ‘green’ commitment. The Green Thumb Project involves all staff members in the hope of heightening awareness of sustainable methods in daily practices at work and at home. A variety of edible plants such as pandan, chilli, lime, bananas, lemongrass, curry leaf, turmeric, and a selection of herbs - Thai basil, basil, tarragon and dill has been planted using only organic compost and free of any artificial chemicals or pesticides. Four Seasons Hotel Singapore hopes to harvest fresh produce from the vegetable patch directly for use in its kitchens. Not only this, Four Seasons Singapore has embarked on a series of eco-friendly initiatives to reduce its carbon footprint, including sustainable waste management of all food scraps from the hotel’s restaurants and kitchens, which are collected and turned into compost.
The Mandarin Oriental Holding Company Limited (MOHCL), a wholly owned subsidiary of Mandarin Oriental International Ltd, has completed the sale of its 50 percent interest in MandarinOriental,Macau to Sociedade de Turismo e Diversoes de Macau S. A. (STDM). Negotiations began in January this year. The Group’s partner in the hotel, Shun Tak Holdings Limited has also sold its 50 percent equity interest in the property to STDM. The post-tax gain for Mandarin Oriental is US$78 million. Net proceeds from the sale are approximately US$90 million. In addition, as part of the agreement to sell, MOHCL and Shun Tak have the right to participate equally in any increase in the hotel site’s value, over and above the agreed value of HK$1.6 billion (US$205 million) which might arise if the property were to be redeveloped or sold to a third party in the future. The hotel will be re-branded with effect from 1st August 2009, although the Group will continue to manage the hotel for a period of up to two years. Macau remains an important destination for the Group, and from 2010 it will manage a new 215-room Mandarin Oriental hotel currently being developed on the Macau waterfront.
Accor brand Sofitel, already preparing to open the new 438-room Sofitel Dubai
Jumeirah Beach this September, has announced five additional properties,
scheduled to open by the end of 2010, in the Middle East and China: The Sofitel
Dubai Sheikh Zayed Road in United Arab Emirates; the Sofitel Abu Dhabi
Capital Plaza and the remaining three in China, in the country’s eastern and
southeastern regions.
The MGMGrandMacau is hosting its annual wedding fair this July 11-12.
Hosted in the Grand Ballroom, the event is to feature a wedding fashion show. Other highlights are a session on wedding planning, a bridal lingerie demonstration and master classes in bridal hairstyles and make up.
The hotel has also been running cookery classes since March and the cuisine for July is Thai. The Lesson is to be given by Sangdao Pota, Sous Chef of Square 8 Restaurant on July 25 and are open to locals and tourists.
The Cooking Academy aims to cover a full range of international flavours including Portuguese, French, Chinese, cakes and pastries, with a wine pairing or beverage component. Participants will receive a personalized apron and certificate after completing the master class.
SPACenvaree,theluxuryspabrandusedbyCentaraHotels&Resorts,islaunchingarangeofAyurvedaandYogaprogrammesatthegroup’sBangkok,HuaHin,SamuiandKrabipropertiesfrom
1stofJuly2009onwards
Shangri-LaHotelsandResorts has signed an agreement with China Huaming International Investment Corporation (CHMIIC) to manage a hotel in Moscow, the group’s first property in Russia. Set to open in 2012, the 400-room hotel will occupy the top floors of a 42-storey main building in the Park Huaming Business Centre in the city. “Shangri-La Hotels and Resorts is delighted to be partnering with CHMIIC to provide our distinct brand of Asian hospitality to residents and visitors of Moscow,” said Madhu Rao, Managing Director and Chief Executive Officer of Shangri-La Hotels and Resorts. “Russia remains one of our key markets.”
SofitelisexpandingintoDongguanandtwoothersitesinChina
AngsanaVelavaruunveilsitsnewInOceanVillas
TheFourSeasonsHotelSingaporelaunchesagreeninitiative
TheMandarinOriental,Macau
TheAstonMarinainJakartalaunchesanexecutiveconferencecentre
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Inevitably, the financial downturn has led to a regional slowdown in hotel openings, however a glance through AHCT’s industry news shows that many openings are still going ahead.
Consultancy Lodging Econometrics is forecasting 693 hotel openings (129,526 rooms) across Asia Pacific in 2009.
In Hong Kong, while occupancy rates may have dipped to 79 percent in April, there’s still a steady stream of hotel openings planned for 2009 and 2010. Swire Hotels has already held a recruitment day for positions at The Upper House the first of its two hotels due to open in Hong Kong within the next year. Both Hyatt and the Aqua Restaurant Group are advertising positions at their new hotels that will open in Tsim Sha Tsui before the end of this year. And the 263-room Crowne Plaza Hong Kong Causeway Bay, due to open later this year, recently held a recruitment day for 120 vacancies in engineering, finance, food and beverage, front office, housekeeping and sales and marketing. The hotel said it was its first mass recruitment initiative following a series of targeted recruitment exercises.
“Yes, there are still opportunities for highly qualified and skilled staff,” says Ricky Wong, Director of Human Resources at the InterContinental Hotel Hong Kong.
In June Harbour Plaza Hotels and Resorts opened the
828-room Harbour Grand Hong Kong and later in the year plans to open the 704-room Harbour Plaza 8 Degrees. Harbour Grand Hong Kong’s General Manager, Benedict Chow says he recruited 300 staff through two recruitment days, working with Hong Kong Government’s Labour Department, local recruitment, referrals and inter-company transfer from other properties in the group and had no problem filling any positions. “We believe with reasonable offers and potential for personal development within the company, we are able to hire appropriate talents.”
While the Middle East has experienced the most dramatic slowdown in openings, recruitment and hiring freezes, many hotel brands are maintaining their plans for growth in India and Greater China, as exemplified by recent announcements from companies such as Marriott International and Accor’s Sofitel brand.
Nurturing graduatesIt is not just a slower pace of hotel openings that is a potential problem for job seekers. For hospitality graduates and hotel executives there may be extra competition from graduates from other disciplines, as well as executives seeking a career change. For instance, it is said that many finance graduates are now looking at hospitality as a more stable
“It should not just be assumed that when times are better the top applicants will come flocking back” Jeff N. Ross
Job market still offers opportunities for top staffRevenue earning departments are the ones to work for, reports Ruth Williams
career choice since the banking industry lost its lustre. For hoteliers the challenge is to turn this situation into an opportunity to find and the very best staff.
Jeff N. Ross, Managing Director, Hospitality Graduate Recruitment and Executive Director HES Global Middle East, Europe & Russia, recently wrote a report stating that there is a fear among this year’s hospitality graduates there will not be many good job opportunities in the industry and warns, organizations that are not currently marketing themselves as leading hospitality employers will miss out on talent.
“What is probably not considered though, is the extent to which this will impact upon their reputation in the long term, and it should not just be assumed that when times are better the top applicants will come flocking back, they will not” says Ross.
“They will continue to be loyal to the employers that have been marketing opportunities and career development throughout the tough times, and whose name they remember and recognize,” he says. “It is clear that opportunities are there to be taken for those companies that are truly strategic in their organizational and Human Resources strategy.”
Hotels will need to demonstrate, and market their commitment to employment and development of human resources and in nurturing talent, says Ross, going on: “Those that consider this only [when] times are better will be playing catch up, and will pay the penalty.”
“In tough economic times, you need to ensure that you have a strong, effective and productive team to deliver results. At the same time, you cannot compromise the quality of the service and product you deliver --- as this is more important than ever to retain loyal customers and attract new business,” says the InterContinental Hong Kong’s Wong.
TheHarbourGrandHongKongrecentlyrecruited�00staffintwodays
JeffN.Ross,ManagingDirector,HospitalityGraduateRecruitmentandExecutiveDirectorHESGlobalMiddleEast,Europe&Russia
TherecentlyopenedHyattRegencyShaTintookoncloseto�00staff
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HotelsHR is an hospitality executive search firm. We specialise in providing regional job opportunities for senior hoteliers in Hong Kong, Macau, China, Taiwan and Southeast Asia.
Hong Kong Office: 9C, Ho Lee Commercial Bldg, 38 D’Aguilar Street, Central, Hong Kong T: (852) 2523 1882
Beijing Office: E1 Level 6 Room 12 Oriental Plaza, 1 East Chang An Avenue, Beijing 100738, China T: (86) 10 8518 4788
Shanghai Office: Suite 1828, 18/F, Shui On Plaza, 333 Huai Hai Zhong Road, Shanghai 200021, China T: (86) 21 6137 3038
Please quote the reference no. and send your resume to [email protected] or visit our website for more openings:
www. HotelsHR.com
Chief Financial Officer – Shanghai (Ref: J001048)
General Manager – Chengdu (Ref: J000891)
Regional Director of Public Relations – Shanghai (Ref: J000926)
General Manager, Group Food and Beverage – Hong Kong (Ref: J001005)
Director of Rooms – Hong Kong (Ref: J000992)
Director of Sales and Marketing – Beijing (Ref: J000973)
Director of Retailing – Shenzhen (Ref: J001036)
Director of Marketing and Communications – Beijing (Ref: J000987)
Director of Engineering – Hong Kong (Ref: J000997)
Chinese Executive Chef – Macau (Ref: J001035)
Quality candidates“We have noticed a huge increase in quality candidates seeking only the best opportunities,” says Wayne Fitzharris, Managing Director, Global Search International. “We have been able to search and recruit the cream of the industry’s most talented employees and represent these to our clients based in the Caribbean, Middle East, Asia and the Indian Ocean.”
“Despite the economic climate, ‘the itchy feet syndrome’ candidates have continued to saturate the market, rather than wait in a secure position until things pick up,” notes Fitzharris. He says the knock on effect means more work in filtering candidates.
Acknowledging some salaries have dropped, Fitzharris notes, “On the whole our quality clients only want the best candidates and are prepared to offer the best packages to secure employment.”
Talent reignsHotelsHR Managing Director, Veon Tsang says that demand for talent in the hotel industry is always present, and that most of the best talent is usually employed at all times.
“The best way to attract them is to provide opportunities for growth and advancement, an attractive package and a strong company culture and background, “ she says, noting that during the current economic crisis hotels have taken a mixed approach to reducing HR costs. “As salary cuts will directly affect staff morale and in turn the service provided to guests, hotels are opting for no-pay leaves and less year-end bonus and benefits. In some cases, salary increments will be frozen or less than previously,” says Tsang who believes hotels which often approach a specialist recruitment agency, such as HotelsHR, do so because of the urgency or difficulty of placing a certain position. “Our candidate database is regionally linked amongst three offices in Hong Kong, Beijing and Shanghai to provide a wider network internationally.”
Market variationsWhile it may be an ‘employer’s market’ for junior positions, where salaries have fallen, Tsang says cuts will be felt less in packages offered to senior executives and income-generating departments as employers are keen to retain them.
“For marketing professionals, there will be a constant demand as they are the main income generating department. When they leave the hotels, they will usually be replaced, unlike supporting departments, which need to multi-task and freeze hiring.”
Despite the extra candidates in the market, Tsang believes some hotel locations will find it harder to recruit staff than others. “In general, locations that are more remote, lack international schools, are less cosmopolitan and less accessible will continue to struggle when recruiting senior executives.”
Good chefs are always sought after, but industry recruiters note that while there are more trained cooks with culinary certifications in the market today, employers have become stricter in their requirements, searching for chefs with Michelin star experience and hygiene qualifications who are computer savvy, and have good public relations skills. Tsang again, “The launch of the Michelin guide in Hong Kong and Tokyo has raised the profile of these star-studded chefs in Asia, thus creating a demand for quality chefs.”
Asked whether this is a good or bad time for hotel executives to change jobs, Tsang says, “The decision to change jobs is less dependent on the economic situation and more about a new challenge. We would recommend a change if the new position provides job security, opportunities for growth and a compatible culture fit.”
“The best way to attract them
is to provide opportunities
for growth and advancement”
Veon Tsang
HarbourGrandHongKongGeneralManager
BenedictChow
IHGissettoopenaCrownePlazainHongKong
HotelsHRManagingDirector,VeonTsang
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Sharp declines in airline passenger numbers, hotel occupancy rates down, cancellations up, old deals re-negotiated with new concessions? Zara Horner finds out how hotels are coping
AirlinesareexpectedtoloseUS$9billionin2009
This is not the first time the hospitality sector has faced a setback. But it seems to be the speed and level of decline, which disturbs analysts most. PKF Hospitality Research, a Britain-based company which produces a quarterly
review of the tourism industry there, released what they say is their, “gloomiest edition” in September of last year. The company has just updated its research and things look even gloomier - PKF predicts more than double the rate of decline it did nine months ago.
Over the pond in the United States strategic advisory firm, Hudson Crossing says the industry there should prepare for negative changes to online travel agencies (where it predicts take-overs); that previously unassailable luxury brands will really feel the pinch in 2009; a number of small firms will fail with less access to capital and fewer alternatives than bigger players, and - the worst is yet to come.
The specially convened United Nations Tourism Resilience Committee is slightly more optimistic for the Asia Pacific region. Advising swift courses of action and greater co-operation amongst stakeholders, the committee asserts innovation in marketing and human resources training, closer inspection of regional policies and improving systems such as data collection and market intelligence and analysis are the way to go. Noting the industry’s, “unique resurgence capacity … immense potential in terms of employment and sustainability”, the committee goes on to note a stagnation and even decline in the United States and European markets will be juxtaposed with a growth, albeit reduced, this side of the globe.
We’re all doomed?While Cathay Pacific Airways Chairman, Christopher Pratt recently gave a bleak forecast for aviation at an industry forum, he also pointed out that air travel growth in Asia has been at nine percent a year, a stronger figure than in other regions.
Nevertheless, in May Cathay Pacific and Dragonair saw a combined drop of 7.5 percent in passenger numbers over May 2008. Of course, these airlines are not alone. At the recent International Hotel Investment Forum (IHIF) in Macau, John Koldowski, Executive Director, Strategic Intelligence Centre, Pacific Asia Travel Association, predicted a global airline loss of US$9 billion in 2009.
“Carriers in Asia Pacific will carry the largest losses, US$3.3 billion. However, that’s a better performance than last year, when they lost US$3.5 billion,” said Koldowski.
“We do not see significant upsides for 2010 at this point” Daniel VoellmWhen the going
gets tough …
Another session on Travel and Tourism at IHIF heard that Q1 arrivals for 2009 had been boosted in South Korea by the devalued Won, and had been positive for Malaysia, as tourists were diverted away from instability in Thailand. Taiwan and Hong Kong were still experiencing high numbers of visits from mainland Chinese but Hong Kong had been adversely affected by a downturn in long-haul arrivals. “The mainland Chinese saved Hong Kong’s bacon,” said one conference attendee.
And to cap it all the World Travel and Tourism Council predicts a 3.5 percent contraction in tourism worldwide for 2009, but a 2.2 percent contraction for Asia.
Still Selling Hwee Peng Yeo is Starwood Hotels & Resorts Director of Corporate Communications, “As a whole business this year is trending down or reached a plateau compared to past years. That being said, some areas like the Maldives and Bali are seeing pretty good performance.” Yeo remains optimistic. “While these are challenging times, fundamentally, the global economy will rebound. Today’s reduced travel budgets and cancelled vacations are tomorrow’s pent up demand.”
Guests, and potential guests are looking for special deals and extras, agrees, Yeo saying more “value addeds” are being demanded to “make their dollars go further”. But goes on to say, simply offering discounts may not be the best policy for hotels looking to maintain a strong brand reputation. “Today’s travellers are more savvy. Price dumping, to me, will affect pricing in the long run … I feel it is more a knee jerk reaction. I also think a lot depends on … geography. For example, leisure travellers from Europe look for discounts tied to early booking, or upgrades, while those in Asia tend to look for discounted price.”
Obviously the focus for hotels is to sell hotel rooms and maximize RevPAR and to ensure that continues, or rather, improves in the present climate many properties are formulating special strategies. Yeo again: “We always want to make it easy for customers to book with Starwood hotels,” citing examples such as the removal of credit card guarantees, and waiving deposit requirements. “In addition, it is important to offer our loyal guests incentives for their loyalty.” Yeo points to the recently launched preferred guests free weekends promotion, and, “for the summer months, we are looking at offering short term tactical offers.”
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Willy-nilly discountsMany analysts predict the 2009 peak norther n hemisphere summer period will be slower for hotels than in previous years and Daniel Voellm, Director HVS Global Hospitality Services, Hong Kong, shares that opinion. “This arises from weakening long-haul markets as well as people looking to stay closer or even at home. While the closer to home guests can compensate for other segments, we see that emerging source markets, such as China, have a far stronger impact. Examples here are markets such as Hong Kong and Bali. More favourable exchange rates can also redirect hotel and tourism demand … we do not see significant upsides for 2010 at this point.”
As airlines and hotels adopt what Voellm terms “more aggressive and tactical” policies than previously necessary to fill capacity it is, he says as a result of the general public thinking now is the time to “expect … special deals”. Going on to note, “value based pricing, promotions and partnerships are currently more common”, and that there are deals out there from everyone for everyone.
But like Yeo, Voellm cautions against willy-nilly discounting. “Offering discounts is a tactical tool to create awareness and increase demand over short periods of time. Heavy discounting can easily lead to a price war as observed in several markets in previous downturns and hotel managers are generally aware of the pitfall. In tracking hotel markets, we commonly find that the recovery from a period of discounting is significantly longer, for example one year of discounting might take two or three years to recover.”
Interestingly, driving demand for the individual property is key, asserts Voellm who believes an affiliation between brands that generates synergies between, for example, frequent travellers and the visitor profile in the local market is one way but he says, “not
necessarily a guarantee. Marketing campaigns can provide results but are generally costly and are getting more complex to handle. Destination marketing is another way to induce demand, which is typically the responsibility of a tourism organization or hotel association. As managers get more involved, synergies can be created that help the entire market.”
Agreeing business is down, Andy Curtis, from Hong Kong’s The Luxe Manor, says being a smaller boutique hotel means, “We have less rooms to fill so we’re not suffering desperately.” Like his industry colleagues, Curtis believes price reductions are not the answer as it’s “difficult to put them up again.” Rather, the F&B Manager notes, it’s important to make staying in the hotel a more appealing experience overall. The Luxe Manor is, therefore, running all sorts of promotional offers, including free bottles of wine and/or champagne with dinner; special theme suite packages, which include free airport pick up and drop off as well as dinner for two and tickets to Hong Kong Museum’s special exhibitions, which Curtis says has been very popular with overseas visitors booking online. “It’s not just about the room any more. Attach something else to it and guests will take it up.”
Asset management Seeing the glass as half full instead of half empty might also help as periods of reduced demand can be used for renovations
or reconfiguration. Voellm again, “Leveraging the competit ive advantage of the hotel group or property to attract potential guests is the most challenging task. Focus on asset management and maximize property value at the same time.”
Unfortunately, the hospitality industry may have long-term goals but is directly affected by what Voellm calls the industry’s “cyclical nature”. “While selling hotel rooms is one focus, the RevPAR and overall profitability of the hotel is management’s priority. We would thus caution hotel owners not to focus too much on occupancy over
average rate and would emphasize the bottom line, bearing in mind the current state of the economy.”
It’s a message that Gary Rosen has received loud and clear. The Senior Vice President Sales & Marketing IHG Asia Pacific agrees times are “definitely tougher” and believes travellers are looking for greater value now more than ever. “By engaging in conversation with consumers and really listening closely, we understand what matters most to them. Companies are cautious with their travel budgets and we are working in partnership with them.”
IHG has concluded customers want promotions with value-added components and so are: “stepping up activity with our priority club rewards, which now has 43 million members.” The group plans to sign more members by promoting enrolment at check in, and widen the appeal of promotions: “For example, double points and our current global promotion [in which guests may] book two nights, get one free. There’s free internet access and breakfast at our Holiday Inn hotels; free club lounge upgrade at our InterContinental hotels, which include breakfast, afternoon tea or cocktails, [and] internet access. Our affiliate programme encourages local organizations and charities to earn commission by promoting our hotels and we’re making group bookings easier, by allowing individuals to book up to 25 rooms online or via the guest reservation centre. Finally our new ‘friends and family’ programme engages 330,000 IHG people as a sales force.”
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Seven years after introducing the world’s first automated channel management solution, EZYield.com has joined forces with full-service interactive marketing agency, Cendyn. The association through Cendyn’s eConnectivity
platform will provide travel and hospitality industry customers with a seamless integration of property management system (PMS) connections, as well as offering additional PMS connections for Cendyn’s booking engine, eBooker. Companies like these know that industry customers today need PMS, which allow simultaneous management through one easy to use interface. What does this mean for PMS suppliers in Asia, and how is the technology itself changing the functionality of these systems?
Regional needsWhen looking at a seemingly cut and dry issue like technology, it is easy to assume that globally the standard is the same. But, says Terence Ronson, Managing Director, Pertlink, “It’s just not true. There are nuances in the business that make operation in Asia different than in other parts of the world: language, taxation, people’s names, the use of aliases and addresses, not all countries have a city, state and zip code, or the same type of telephone systems. [Additionally], in some countries the exchange rate can mean you have a bill [in the] millions versus hundreds or thousands.”
Oliver Winzer, Regional Director – Head of IT, Amadeus Hospitality Business Group, Amadeus Asia Pacific, explains these
PMS application and focusing on optimising the data that can be collected through a sophisticated CRS solution. Effectively, the company encourages its customers to look at the real requirements of the business and monitor the channels that can most impact their growth and revenue management.
A module-based businessWhether companies view their PMS solutions as the starting point for hospitality groups, or whether they look outside the box and build inward, the firms AHCT spoke to agree the business of PMS as it exists today is moving – if it hasn’t arrived there officially – toward a module-based application through which properties pick and mix the features and functions that are most useful to them. Micros-Fidelio has four different levels of Opera programmes to cater to any size of hotel. The most basic – Operetta – is an off-the-shelf product that provides clients with 25 preset features, while the full Opera system has over 200 at last count.
Agilysys has enhanced its system with optional modules for a solutions-based approach to PMS. Wong: “There are a number of different components within the system; some properties use every single module, and some pick and choose what is most suitable.”
Likewise, not every hotel has a loyalty programme, or multiple properties, which is why systems must be versatile, says Ronson.
Of the way forward Winzer explains, “It’s like a menu. You pay for what you order. We’ve found this works well as customers are moving away from a traditional license sales approach to property management. We have an online offering, a subset of the Amadeus Hotel Platform which we are currently working on, that is effectively PMS à la carte.” The model allows hotels to pay per check-in and check-out, so this means “you are not hit hard when the industry is declining and you only have a 20 percent occupancy rate, for example. There’s no monthly instalment or lump sum.”
Property Management Systems have traditionally been the centrepiece
of technology in the hospitality industry, but Christina Kautzky finds
their role is now changing
Asia-specific PMS solutions
factors are influencing how Asia’s PMS systems are built. “It’s sort of a battleground for European and North American trends at the moment. Hotels in Europe tend to focus on functionalities such as data protection, security, currencies and tax systems. On the other hand, North American systems require credit card interfaces, passport scanning, and a heavier emphasis on customer care and loyalty programmes.” In Asia it seems, the hospitality industry wants the best of both worlds, at an Asia-appropriate price tag.
Clearly, there is no one-size-fits-all solution or approach to PMS.
Multi-pronged approachesJust as each hotelier or hotel owner needs a system with slightly different functionalities, companies in Asia that offer a variety of technology solutions – the central component usually a PMS – approach the same job very differently.
Carmen Lam, Managing Director Hong Kong, Macau and Taiwan for Micros-Fidelio explains, “We offer a full portfolio of products that caters to almost every aspect of running a hotel. This means that our products work seamlessly together, and that clients only need to turn to a single vendor.” For PMS, the group’s Opera solution features PMS, Sales & Catering and RMS on a single database to cover the majority of the needs of a hotel in a single application. Add-on solutions are easily integrated, making the hassle involved in choosing the “best in breed” much easier.
Agilysys, a well-established brand in North America, but newer to Asia, has a slightly different skew to its PMS positioning Managing Director Asia Pacific, Eric Wong believes more training maybe required here. “Our product Visual One takes an integrated approach to guest experience management. The application covers the basic PMS functionalities, as well as providing a central guest database, web reservation capabilities and a way to manage back-office accounting. Visual One also has a golf module and a spa module which are ideal for properties that want to include these services, built into the PMS.”
There is a very disparate third way, however, adopted by Amadeus. “We come from a CRS [Central Reservation Systems] perspective, which means asking, ‘What are your requirements and what do you want to achieve?’” Winzer says. “If you just want PMS, we are able do that – but from a sales approach, we ask hoteliers why they want to spend US$50,000 on a system that doesn’t give them any business intelligence.” Amadeus, instead, looks to enhance those offerings by using a more cost-effective solution for the pure
“There Are nuAnceS in The buSineSS ThAT MAke oPerATion in ASiA differenT” Terence ronSon
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Five countries, five days, five meetings a day is all too familiar to today’s business exec. Peeling your eyes exhaustedly open into the wrong
time zone and wondering what country, let alone what hotel, and what room number you’re in, has long been a typical business trip hazard. But hotel design has woken up to guests’ geographical dilemmas. Just as guests are no longer mere room numbers but rather valuable individuals, the hotels they stay in
are banishing banal interiors, and bringing in design as individual as their visitors.
Rewind a few decades and most visitors to a foreign land wanted comfort over style, the known over the unknown, the predictable over the unpredictable. As a result the design, food and service of same brand hotels in different countries varied little. “Twenty-five years ago, guests looked for the familiarity of a brand,” says Daniel Ford, Regional Director Public Relations, Asia Pacific Ritz Carlton. “There was a great sense of comfort in this for many of our guests who liked our products having very similar design styles no matter where they were.”
While branding grows ever more important, giving each hotel, its outlets and its guest rooms a distinct design is akin to stamping a tangible visual personality on every hotel experience. Just as people are products of nature and nurture, so
hotels borrow from their cultural and natural surroundings, while still being clear advocates of the brand. “Now we can describe ourselves more as consistently inconsistent in our design,” continues Ford. “A hotel in Japan should not look like a hotel in China or a hotel in the US – they should have more local styles, materials, elements that firmly root them in the culture of the country the hotel is in. What has not changed, however, and what guests do want
to remain the same, is the level of service quality and excellence.”
Pioneering individualsA ‘sense of place’ has become the ultimate must-have. Unmitigated luxury, a sybaritic spa, celebrity chef restaurants and perfect service are all par for the 5-star course, but it is often through the visual details that the hotel’s own story is told, delivering the memorable surprises that stick in the mind long after guests have returned home. Independent properties unrestricted to upholding brand standards were forerunners of the trend, followed by hoteliers like Adrian Zecha of Aman Resorts, Cristina Ong of Como Hotels and Resorts and Starwood’s W Hotels to name a few, who realized that providing the unique over the familiar resulted in delightful hotels and delighted guests.
Designers are being asked to promote brand values and location-specific themes.
Catharine Nicol finds out how they are doing itLocaL
fLavour in any
LocaLity
“You’ve got to get a hook so you don’t look like everyone else, and be regional specific if you can,” says Allan Jenkins, Associate Director of design house, Hirsch Bedner Associates (HBA). “For example, in Beijing you might have a certain reference to the Great Wall, in Hangzhou you have the tea plantations, in Xian an inevitable reference to the warriors. The Regent, now the InterContinental Hong Kong, had fabulous old sepia photos of what Hong Kong used to look like and people just ate that up when it opened.”
This psychological sense of place gets under guests’ skins, and creates that emotional wow-factor that tempts them into being frequent stayers. “Some travellers [may] have no time to go out and do anything fun, and this sense of place makes you feel
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good – you’re away from home and there’s still that glamour of international travel,” reminds Jenkins. “It makes for a memorable experience in that hotel, so that you not only come back to that country and city, but that particular hotel.”
Nothing like a dameIt also makes for a more memorable design
project for the designers involved. HBA are currently renovating one of the most romantic and legendary hotels in Asia, Shanghai’s Peace Hotel. A Grand Dame on The Bund, somewhat faded since Hemingway, Coward and Chaplin graced her hallowed rooms, the designers clearly feel they have been privileged to help unveil her hidden history in creating the soon-to-open Fairmont Peace Hotel. “There isn’t really a new design concept – its concept was established in the twenties,” says Jenkins. “It’s more of a restoration and repositioning - dusting her off and polishing her up - bringing her back. She has a sense of place in the city, on The Bund. The Fairmont and the owners are giving her back to the city – to the people of China – the way she was.”
As future guests wait to experience the wood-sprung ballroom, the arcade’s skylight and the old-world charm - history brought back to life – in guest rooms, too the Art Deco period has been brought back to life. There will be no mistaking where you are waking up, when you are surrounded by the lavish yet nostalgic combination of modern luxury
and historic Shanghainese Art Deco.“It’s very emotional,” Jenkins continues.
“There are lots of fantastic luxury hotels, but why are the Peninsula Hong Kong and The Oriental in Bangkok so special? It’s a sense of history brought back. The Peace Hotel was a beautiful design when it was created, and now it could be the 1920s again. It’s going to be immaculate, with service galore. You can’t
help but feel special just walking through the front door, into 80 years of glamour and stories. Old buildings given a new life keep the character and charm of a city.”
Of course not every hotel is lucky enough to have such a legendary past. For Swire Hotels, whose philosophy reads “Individuality and personality is at the heart of everything we do”, this is no barrier to creating a unique stay. The relatively new player in the boutique hotel world, The Opposite House in Beijing brought design style and substance to the capital city. Impossibly sleek guestroom designs display only a hint of Chinoiserie in the occasional wooden chest or vase of bamboo, but the gallery of art at the heart of the property shows changing exhibitions of the top ten Chinese artists, and water features and bamboo pervade the hotel.
Swire’s upcoming The Upper House, in Hong Kong Island’s Pacific Place, is industrial sleek on the outside, housing local artwork within. Renowned designer Andre Fu was responsible for creating, as he puts it, “a sophisticated modern-oriental residence” for
The Upper House. “Our palette is restrained, with the use of bamboo, lacquered panels to create an oriental sensitivity, yet the flavour of the scheme, when viewed in its entirety, remains international,” he says.
Back in Shanghai, this geographical patriotism felt by hoteliers is very much alive and well at The Ritz-Carlton Shanghai Pudong, which is also drawn to the Art
Deco era of the city’s past. “We believe in delivering a sense of place through design touches and accents, materials and fabrics – this is not overtly done, it is a subtle sense of place rather than a driving home of the message,” says Ford. “It is about being sensitive to and aware of the history, culture and style of the location you are designing a hotel in.” While in sister property, The Ritz-Carlton Beijing, Financial Street, he lists a tempting inventory of “Chinese screens and lanterns in the guest rooms; fabrics designed with Chinese motifs; bed spreads with the Chinese symbol for comfort subtly printed on them and TV remote holders styled as little qi pao (Chinese style dresses)”.
It’s not just leisure travellers who appreciate this. Even when, or especially when, airports, taxis and conference rooms make up the bulk of a businessman’s experience of a new city, the guest room’s sense of place is invaluable. “The business traveller is in so many places and seldom has time to experience the city they are staying in,” says Ford. “It’s important to at least have some flavour of where one is.”
RestoringthePeaceHotel
ReflectionofHangzhousceneryattheShangri-La,Hangzhou
TheRitz-CarltonBeijingFinancialStreetisacitycentrehotelwithastrongsenseofplace
ThePeaceHotel’slavishyetnostalgiccombinationofmodernluxuryandhistoricShanghaineseArtDeco
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From the Latin, ‘seasoned’, ‘pickled’, or ‘preserved’ - condiments have come a long way since ancient Romans sprinkled their food with garum, a fermented fish sauce apparently not unlike Thai fish sauce. Today the term is
broadly applied and can include herbs, spices, seasonings, flavourings, and colourings. Items such as ketchup, mustard, olive oil and vinegar may be included as condiments are now defined as substances added to other foods to enhance flavour and there are five categories: salt; sugar or sweeteners; pickled; spicy and compound condiments, which AHCT focuses on here.
Typically used in small quantities, condiments have very little
Zara Horner explores the world of hot and
spicy, sour or sweet flavour enhancers
Dipping intocondiments
YanTohHeenoffersthreesaucesforitsdimsum
Matching saucesJust how important condiments are in a restaurant or cooking style varies, according to Executive Chef, Lau Yiu Fai from InterContinental Hong Kong’s Yan Toh Heen, who is happy to provide guests with these flavour enhancers. “For certain dishes we might recommend which sauces go best with which dishes. For example, at Yan Toh Heen, we recommend guests have
fresh lemon juice and spicy salt with our signature deep-fried pear and scallop. However, sometimes guests prefer to add one of our chilli sauces. This is fine, as everyone’s palate is different, and we want our guests to enjoy our cuisine in whatever way they prefer.”
The restaurant offers three kinds of sauces for guests’ selection during lunchtime, two kinds of chilli sauce: Cantonese chilli sauce - “very spicy” - and Mandarin chilli sauce - “medium spicy” - the third is a soy sauce made using wild green chillis. “These sauces offer guests options to enhance our homemade dim sum and other dishes.”
Additionally, Chef Lau makes his own XO sauce from conpoy or dried scallops, Yunnan ham, dried shrimp and red chilli. “Our XO Sauce is meatier and has more texture than most. It is so popular that we bottle it and have it available for sale.”
Moulding flavour LKK’s spokesperson says, “People are getting more adventurous with their cooking and [trying different] cuisine types. Chinese food is often at the top of the list of preferences. There are eight different Chinese regional cuisines with a lot of cross over and interchange which has brought lots of sauces and condiments to the food scene, whether in restaurants or homes.”
Over the last ten years, LKK notes in particular the emergence of oyster sauce as a favourite condiment in the food service industry. “The versatility in back kitchen preparation has made chefs’ creations more fruitful and output more reliable. [The sauce has] gradually revolutionized Chinese cuisines.”
Sourcing ingredients from several countries including the United States, Canada and the Netherlands, Ken Sigiura, Hong Kong representative of Kikkoman Corporation, explains, “We pay careful attention to the traceability of each ingredient as it directly affects the taste of the sauce.” According to Sigiura, the brewing technique is
vitally important as well as the company’s secret essence, ‘Kikkoman’s aspergillus’ which, he says, makes the difference between Japanese and Chinese soy sauces.
This special “essence” is a type of fungus known as Koji mould, which instigates an organic acid fermentation by secreting 20 different amino acids.
Referring to their sauces as “all purpose” seasoning, Sigiura says they are designed to stimulate appetite either as part of the cooking process to add colour, aroma and taste, or as a finishing touch as a marinade or dip. “Our sauces are good to use in any function. We do have some specialty sauces, for example sushi soy, but otherwise they can be used for everything.” Having expanded into overseas markets in the 1950s the company has seen incremental year-on-year growth in demand. “Still the basic soy sauce is our best seller. Due to the health consciousness trend now the ‘less sodium’ soy sauce is
“It’s evolved from an exotic choice 15 or 20 years ago. Now you couldn’t find a Chinese menu without XO sauce” Lee Kum Kee spokesperson
nutritional value. It’s all about the taste. With probably the world’s best known, and loved compound condiment – soy sauce – it boils down to brewing.
“Soybeans are soaked, steamed and then mixed with a culture stock and salted water before being transferred to fermentation tanks causing the yeast in the soybeans to rise resulting in the distinct taste and colour. This liquid is passed through a series of filters to remove residues after which high temperature sterilization procedures are followed,” explains Lee Kum Kee’s (LKK) spokesperson.
Makers of soy sauces for more than two hundred years, the Chinese company’s recipes follow traditional, secret methods with modern application and processing techniques, which take anything from three to six months. To keep up with demand, and changing tastes new recipes are constantly introduced. “Nowadays there are more than 10 chilli sauce varieties, while our XO sauce is an all purpose gourmet condiment made from dried scallops, shrimps, red chilli peppers and special spices.” A versatile condiment used on dim sum, noodles, sushi as well as on it’s own as a dip, XO sauce has been a huge hit both in retail and the foodservice industry, the company representative tells AHCT. “It’s evolved from an exotic choice 15 or 20 years ago. Now you couldn’t find a Chinese menu without XO sauce.”
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getting more popular and we note the teriyaki sauce is popular with western tastes, too”
Condiments on the tableMeanwhile at the InterContinental Hong Kong’s famous Nobu restaurant, soy sauce is placed on the tables, but not in bottles. “Chef Nobu Matsuhisa has actually designed all the tableware for the restaurant, [our soy sauce is] in especially designed white bone china containers,” explains Executive Chef Oyvind Naesheim.
Just as at Yan Toh Heen, the restaurant prefers to use only home made sauces. “Nobu-san has created [these] over the years, many of which are influenced by his time in Peru. For example, we have a special wasabi salsa and also Ponzu chilli sauce. There is also a signature creamy spicy sauce. We even have a homemade XO salsa, which is our Nobu adaptation of the famous Hong Kong XO sauce. However, these sauces are not placed on the table. Instead they are used in the preparation and presentation of the dishes.”
Whether condiments are placed on fine dining tables, or not, Chef Oyvind says, “depends on the presentation at a particular restaurant. Obviously at a fine dining Cantonese restaurant, you would not see a bottle of soy sauce on the table. However, you may see it served in an elegant porcelain bottle. At some upscale restaurants, special condiments are presented in very elegant or stylish chinaware. For example, at Nobu we serve Saga beef tenderloin with three types of sauces, Ponzu chilli sauce, teriyaki, and wasabi salsa, which are beautifully presented in a specially designed side dish with three compartments.”
A condiment which has gone further than most people are ever likely to, space travelling Tabasco is officially labelled a ‘flavour enhancer’ and has been a popular addition to many western dishes such as pizza, pasta, steak and burgers for more than 140 years. A family owned, and run business, Tabasco’s second biggest market is now Japan where the hot sauce is applied to noodles, rice and sashimi. “It’s like wasabi but healthier,” asserts Kan Cheung, the company’s Regional Director who swears he uses Tabasco every day. “Tabasco has become increasingly popular in Asia over the past decade as a result of people’s health consciousness, willingness to explore new flavours, and of course our expanded marketing and distribution penetration.”
Unlike other salt and oil based condiments, the hot and spicy sauce has three natural ingredients, chilli peppers, salt and vinegar. “There are four flavours: original; green pepper; garlic and Habañero the spiciest pepper in the world. Tabasco develops the seeds for each sauce under strict control and sends them to be farmed in South America, Central America and Africa. They come back to one factory for processing and fermentation in oak barrels over three years.”
The company has experimented with time lines to gauge taste differences concluding three years is optimum to produce the best Tabasco. “We have high hopes for our latest creation Chipotle, which launched in the United States in 2005 and has been available in the foodservice market here for two years. We feel the Asian retail market is mature enough for this product now.” Made using special jalapeño peppers smoked in oak this latest Tabasco sauce has, as might be expected, a “smoky, oaked flavour”, with the same spiciness as the original.
Cheung says, the heritage brand, which has never altered it’s bottling or labelling style, is, “very excited about the growing market in Asia Pacific and our future plans target China and India in particular.”
“Obviously at a fine dining Cantonese restaurant, you would not see a bottle of soy sauce on the table” Chef Oyvind
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NEW ZEALAND GREENSHELL™ MUSSELS ARE AVAILABLE WITHIN ASIA FROM BROADLINE AND SPECIALITY DISTRIBUTORS. FOR SALES ENQUIRIES EMAIL [email protected]
DISCOVER THE NEW ZEALAND GREENSHELL™ STORY AND MORE CULINARY CONCEPTS AT WWW.AQUACULTURE.ORG.NZ
Australian and New Zealand fisheries are reaping the rewards of pristine waters and early adoption of sustainable practices, Mischa Moselle reports
Harvest of the southern seas
Fairmont Hotels & Resorts recently announced an extension of its Green Cuisine programme with what it calls a sustainable seafood pact.
“Put into practice, Fairmont’s commitment to ocean sustainability means working with reputable suppliers who purchase fish that are resilient to fishing pressure and harvested in ways that limit damage to marine or aquatic habitats,” says the company.
All of the brand’s properties have immediately taken Chilean sea bass and Bluefin tuna off their menus.
A company spokesperson told AHCT that:“Chilean sea bass (also called Patagonia Tooth fish) suffers from
illegal harvesting and over fishing. High demand for this naturally long-lived fish has driven depletion and created an incentive for illegal and unregulated fishing.
“Bluefin tuna is heavily over fished in international waters. The World Conservation Union, which ranks the official status of species
with conservation concerns, places Southern bluefin tuna in the most threatened category, “critically endangered”, as stocks have declined by 97 percent.”
According to the UN Food and Agriculture Organisation, the state of the world’s fisheries was as follows in 2002:Underexploited - 3 percentModerately exploited - 20 percentFully exploited - 52 percentOverexploited - 17 percentDepleted - 7 percentRecovering from depletion - 1 percent.
It is no surprise then that chefs are looking for fish and seafood from sustainable sources. Add to the concerns about overfishing fears about poisons such as the accumulation of toxic metals in fish
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New Zealand Pacific Oysters
NEW ZEALAND PACIFIC OYSTERS ARE AVAILABLE WITHIN ASIA FROM BROADLINE AND SPECIALITY DISTRIBUTORS. FOR FURTHER ENQUIRIES EMAIL [email protected]
DISCOVER THE NEW ZEALAND PACIFIC OYSTER STORY AND MORE CULINARY CONCEPTS AT WWW.AQUACULTURE.ORG.NZ
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intended for sushi or sashimi consumption, it is also no surprise that chefs are looking for fish from clean waters.
The waters off Australia and New Zealand offer just such fisheries. Small populations and no or little industry mean low levels of pollution. An early awareness of environmental concerns means that these waters and their fisheries have been regulated for some time, with limits on catch sizes both in terms of amount and the size and age of the fish or seafood being harvested.
Aquaculture or fish farming is also prevalent.John Susman of Australian consultancy Fisheads, based in the
Eyre Peninsula which has a coastline of 2,000 kilometres and a population of 25,000 people, tells AHCT that the waters are perfect for kingfish and mulloway, which is related to the sea bass. Farmers in the area have also managed to hatch Southern bluefin tuna from eggs.
The sparsely populated area of Otago in New Zealand is home to several fish and seafood companies. Southern Clams, based in Dunedin, was started by Managing Director and environmental activist Roger Belton, with the aim of developing sustainable and harvestable shellfish populations.
“Southern Clams aligns itself with those who care about the environment – its approach to harvesting conserves this huge resource for the future and the company directly lobbies government and other appropriate bodies to ensure the habitat remains protected,” says Belton.
Belton is not the only New Zealander keen to spread the message about his country’s sustainable seafood crops. Shellfish growers OPC attended the recent Hofex tradeshow to promote their mussels, grown on string in the northern Coromandel Peninsula of the North Island.
“New Zealand Greenshell mussels are filter feeders meaning they literally filter their food (phytoplankton) from the sea water by pumping the water through their gills. A typical mussel filters around 360 litres or 80 gallons of water each day,” says Rachel McKinnen, Marketing Manager for trade promotion body Aquaculture New Zealand.
“The whole growing cycle from start to finish will vary from site to site, however as a rule, the cycle from seed to harvest takes twelve to eighteen months for the mussels to reach a length of 90-120mm, and longer when larger shellfish are required,” McKinnen adds.
“They are exported to approximately 77 countries with the United States and South Korea as the two largest markets. The predominant form exported is the IQF (individually quick frozen) half shell product. The mussel has the top shell removed, there is a debyssing process to remove the beards and blast freezing process -
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New ZealandKing Salmon
NEW ZEALAND KING SALMON IS AVAILABLE WITHIN ASIA FROM BROADLINE AND SPECIALITY DISTRIBUTORS. FOR SALES ENQUIRIES EMAIL [email protected]
DISCOVER THE NEW ZEALAND KING SALMON STORY AND MORE CULINARY CONCEPTS AT WWW.AQUACULTURE.ORG.NZ
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Also on North Island are the oyster farms of Jemco, which grow oysters from wild caught seed. Farms use the inter-tidal farming method, meaning the shellfish feed on algae brought in by the tide. According to the company, this leads to a high meat to shell ratio. The oysters are exported frozen on the half shell.
Back in Australia’s Eyre Peninsula, Michael Filippidis, Chief Executive Officer of Seafood Exporters Australia, emphasizes again that it is its small population that keep the coastal waters clean. The quality of his product, he says, also comes from the South Australian Quality Assurance Programme. All oyster farmers are part of this monitoring programme.
“This means all the bays and farms are monitored and the water and meat from the oysters is tested on a regular basis to keep a stringent quality control. The testing is conducted by scientists from the Port Lincoln Science and Research Centre. Results are posted weekly on their web site,” says Filippidis.
New Zealand also has its own best practice codes. The New Zealand Finfish Aquaculture Environmental Code of Practice (2007) regulates the farming of King Salmon (Chinook).
The country is the world’s largest producer of the fish, although it is not native to the country, thanks again to isolated and pristine
waters. The fish is prized for its flavour, delicate texture and high Omega-3 content.
In Hong Kong Jonathan Glover, Managing Director of supplier Pacific Blue Seafood says he sources all his fish from Australia, although he can bring in stocks from New Zealand if need be. His commitment to using Australian fish and seafood stems from his belief in the quality of the product and its environmental credentials.
“Australia has an abundance of quality seafood – arguably the largest range and best quality in the world. The fishermen know how to handle their fresh catch - keeping it in optimum condition. In addition, Australian aquaculture is the most technologically advanced in the world and products coming out of farms today are as good as wild catch, yet are sustainable and mostly eco friendly,” says Glover.
The company also offers another service aimed at cutting down on waste.
“Pacific Blue offers a fish filleting and portioning service for restaurants and hotels in Hong Kong. We can custom cut and vacuum pack to a customer’s exact requirements. This helps a user control portion sizes, wastage, labour costs and quality. The portioning will usually be completed within our processing facilities in Australian however we also have the capabilities and facilities to undertake this in Hong Kong also,” explains Glover.
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Fresh fruit juice consumption has dipped since the beginning of this year, a direct consequence of the global financial crisis, says specialist publication Foodnews, organizer of the World Juice conference.
But the magazine predicts a strong rebound with rising prices when economies improve as current prices are low due to low demand, not overproduction.
The publication also notes that consumers are increasing the range of juices they drink, with passion fruit and pineapple juices maintaining high demand and so-called superfruits – goji, acai, guava and mangosteen – finding their way into more blends.
How, though, are these trends playing out in the 4- and 5-star hotels of Asia?
Neal Robinson, Senior Vice President International Sales at juice dispenser manufacturer, Bunn tells AHCT, “Hotel guests are ordering more juice, and not just for breakfast. The first time I went to lunch in New Zealand, everyone ordered orange juice with their deli sandwich.”
One wayThe fruit juice offerings at one hotel – the MGM Grand Macau – are
the result of much testing and debate between Assistant Beverage Manager, Jouvi Angeles, Beverage Manager, Christian Acker and Executive Chef Desmond Hill.
Chef Desmond came to the MGM Grand with 18 years’ experience in Indonesia, a market where fruit juice is especially important, as many guests do not drink alcohol, either for religious reasons or because they find it prohibitively expensive because of taxes. Chef Desmond notes orange juice is still the most popular of juices and to support this cites the fact that the hotel squeezes 150-200 kg of oranges a day, with roughly 2.3 kg of fruit making one litre of juice.
The drinks list at the MGM Grand is also testament to another trend. Orange juice may remain the most popular of juices but guests are experimenting with a wide range of flavours. The hotel’s Rossio restaurant offers orange, mango, carrot, watermelon, apple, strawberry and honeydew melon as fresh juices. There are also a several signature juice blends including the Rossio Energy Blend that mixes green peppers, fresh peppermint, cucumber, melon, green apple and celery. The Rossi combines strawberry purée, pineapple juice, mango juice and lychee syrup while the Portuguese Highkick blends carrot juice, papaya, orange juice and peach syrup.
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09ATF048 Asian Hotel & Catering Times(Jul 09) 210(W)x297(H)
Hong Kong International Tea Fair13-15 August 2009 Hong Kong Convention and Exhibition Centre www.hkteafair.com/08/
• Your opportunity to meet tea traders and producers from regions such as the Chinese mainland, Kenya, India, Sri Lanka, Taiwan and more.
• Held concurrently with the highly popular HKTDC Food Expo and the International Conference & Exhibition of the Modernization of Chinese Medicine & Health Products - your one-stop sourcing platform.
• A series of programmes aimed at infusing a tea lifestyle, such as the tea gallery and tea ceremony demonstration.
Hotel sponsorship of up to HK$1,200 (approx. US$154) for trade buyersPlease contact HKTDC office at: Tel: (852) 2584 4333 Fax: (852) 2824 0026 Email: [email protected]
Organisers:Official Air Express Co.:
Hong Kong – global tea-trading platform
and green tea all over Hong Kong, Macau and China,” says Acker.Meanwhile, Doyle of Oregon Fruit Products tells AHCT that in
the United States, fruit juice consumption is also complementing and not replacing alcohol consumption. The healthy aspect, according to Doyle, is that, “the consumer is leaning away from sugary syrups in their drinks and looking more towards fresh, healthy and tasty mixes.”
Indeed cranberry is proving to be one of the most popular mixers with alcoholic drinks but is one of the few juices that cannot be freshly squeezed by hotel staff. The go-to company for cranberry juice seems to be Ocean Spray – producers of over 60 percent of the world’s cranberry products from their own bog and manufacturing facility in the United States. According to Jennifer Tang, Assistant Business Manager at Telford International, the Hong Kong distributor of Ocean Spray, drinkers of cranberry with vodka are slightly more likely to be female than male, “due to the colour”, and cranberry juice is also popular with children and Australians.
The MGM Grand’s Chef Desmond has noticed other more regional fruit juice preference variations: “Chinese guests do not like blood orange juice, the Japanese love honeydew melon juice and the Australians love watermelon juice,” says the chef.
But is juice still a revenue earner for hotels?Chef Desmond says any hotel using local fruit is going to be
earning well from juices. However, that is not always an option for
hotels and in the current economic climate consumption of beverages not made from 100 percent fruit is on the rise.
Bunn is currently promoting two dispensers that dispense juices from frozen concentrate or bag in the box. Bunn’s Robinson says that there is no way a human server could squeeze enough juice fast enough to keep pace with a dispenser. He adds that, “Using juice dispensers reduces labour costs and waste, while providing a consistent, great tasting product, a variety of juices and increasing profits while reducing operating cost.” The company provide a fruit juice revenue calculator.
But revenue is not always uppermost in the guest’s mind. Chef Desmond recalls one regular guest in Indonesia. The cancer patient used to get through a 20 kg bag of carrots a week as juice and lived to a ripe old age, claiming the drink cured him.
“Chinese guests do not like blood orange juice, the Japanese love honeydew melon juice and the Australians love watermelon juice” Chef DesmondA Meditation Macau offers orange juice, cranberry juice, banana and grenadine.
John Doyle, National Director Foodservice with Oregon Fruit Products, makers of Berry Up! aseptic and frozen fruit purees (which it dubs ‘fruit you can pour’) agrees that orange juice remains the most universally accepted of juices for consumption, saying this is due to its widespread availability and the perception that it is a good weapon in the fight against the common cold.
The company’s product range in Asia includes blueberries and blackberries.
Health kickHoping to capitalise on the growing demand for different flavours and for healthy drinks, Australian grower Young Made (the trading name of YJF Products) recently exhibited at trade show Hofex with a range of cherry products, including a juice.
According to the company’s Principal, Mark Smith, buyers from South Korea, China, Thailand, India, Japan and Malaysia showed an interest.
Smith tells AHCT that the Young area of New South Wales in Australia has a climate that stresses the trees, encouraging growth and deep roots, which as with wine grape vines is good for enhancing flavour. Cherry juice scores low on the Glycaemic Index (a blood sugar release scale), is a good anti-inflammatory and is low in calories.
Back at the MGM Grand, Acker has also noted the increased demand for healthy drinks but says the trend is a bit murky as guests want healthy drinks mixed with alcohol. This is not dissimilar to the trend pastry chefs have been dealing with in recent years of guests wanting indulgent but healthy cakes and desserts - the pastry chef ’s solution has been to offer lots of fruit and this also works for the bartender: “You can see people drink vodka with cranberry or whisky
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Hone restaurant in Hong Kong’s IFC Mall has brought former guest chef Juuse Mikkonen on board as Executive Chef.
The chef, whose Chez Dominique in Helsinki has two Michelin stars, will work alongside Chef Alberto Boccelli, Executive Chef at H one, G Bar and The Box. Chef Juuse has been voted Finland’s Chef of the Year and Chez Dominique has been in the San Pellegrino top 50 restaurants in the world two years running. He will be bringing his modern European cooking to the restaurant, to complement the traditional Italian cuisine of Chef Albert.
Previously Executive Sous Chef at the Landmark Mandarin Oriental, Chef Juuse has also worked in the Caribbean and in various European cities. His signature dishes include roasted foie gras, marcona almonds and apples poached in verjus, 24 hours slow cooked Iberico pork cheek with glazed turnips and pineapple ‘ravioli’ lemon verbena broth and white chocolate ‘snow’.
Over at Nordic restaurant FINDS (named for Finland, Iceland, Norway, Denmark and Sweden), Finnish chef Jaakko Sorsa has introduced a new summer menu. The dishes mix regular customers’ favourites with Scandinavian Classics with a twist. Salmon can be had one way, three ways or six ways. Danes will be pleased to see the Baltic herring-lovers plate, while potatoes come eight ways and there is also plenty of salmon, game and berries.
A wide range of authentic and properly chilled schnapps is available.
norman Brinker 1931 - 2009Norman Brinker, who popularised the salad bar and the concept of casual dining, died of pneumonia in early June.
Brinker’s career in the restaurant business had many highlights, including the rapid expansion of the Jack in the Box franchise in the 1950s; the creation of full service dining at affordable prices with the founding of the Steak and Ale chain in the 1960s; the revival of Burger King’s fortunes in the 1980s, and the founding of the company that became Brinker International.
According to the New York Times: “His greatest success came with Chili’s Grill and Bar, 23 hamburger restaurants in Dallas and Houston that he developed into a competitor to big chains like T.G.I. Fridays, in part by adding Tex-Mex dishes like fajitas to the original burger-and-chili menu.”
After going public in 1984 the chain became Brinker International in 1991. Norman Brinker retired in 2001 at a time when his company operated over 1,000
restaurants. It now owns or franchises some 1,700 restaurants including the popular Maggiano’s Little Italy and On the Border Mexican Grill and Cantina, in 29 countries, serving over one million guests daily, according to the company.
Prior to working in the restaurant industry, Brinker served in the United States navy and graduated with a business degree from San Diego State College, now San Diego State University.
An enthusiastic polo player, Brinker was married four times. He is survived by four children, a stepson and five grandchildren, and was co-author of a memoir, On The Brink: The Life and Leadership of Norman Brinker.
charity begins at schoolSome 82 second-year students at the InstituteForTourismStudies (IFT) put theory into practice recently by organising, and participating in the annual Macau Idol Charity Dinner. In charge of all arenas from kitchen and restaurant to sales, marketing and decoration, the students were also charged with entertainment as 10 students became contestants in the Macau Idol singing challenge. IFT Executive Assistant Manager, David Wong told AHCT the evening’s fun and enjoyment was compounded by a record breaking wine auction donated by local suppliers, which raised MOP$173,000 (US$21,700). The money will be donated to mainland education charity, Action Oasis and will help to provide children in remote regions with schooling.
In other news from Macau, the Macau Culinary Association held its annual dinner. The well-attended meal at Rossi in the MGM Grand Macau saw many famous local faces and lasted well into the night.
The SofitelMacau hosted Swiss pastry Chef Patrick Bovon, who laid on dinner and tea buffet stations and a live dessert demonstration.
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In good spiritsThe InterContinentalHotelHongKong and Grand Marnier have teamed up for a summer promotion (lasting until July 31). The orange liqueur is giving a kick to cocktails, coffees and desserts in the hotel’s Lobby Lounge, Harbourside restaurant and Steak House wine bar.
Guest bartender Julien Defrance, Grand Marnier’ Hong Kong brand ambassador is in residence and creating cocktails, while pastry chef Nicolas Boussin, holder of the Meilleur Ouvrier de France title is behind desserts such as a Grand Marnier Crème Brûlée.
The mixologists are also hard at work on Bali where the AnantaraSeminyak celebrated its first anniversary with the launch of the Sunset On Seminyak Beach venue (SOS Beach). A chill out zone serving juices and snacks during the day, at night the bar will host DJs and mixologists inventing “powerful or subtle tastes to accompany any mood” according to a press release.
Late June saw the Hong Kong launch of BelvedereIX vodka. The drink is named after its nine ingredients (guarana, ginger, ginseng, jasmine, cinnamon leaf, sweet almond, eucalyptus, black cherry and acai juice concentrate) but pronounced One-X.
The spirit is intended for night-time consumption and is only available in night clubs.Glenmorangie whisky is being given an outing with Chinese food at the Langham Hotel’s
two-Michelin starred T’angCourt. Available until the middle of August, a menu pairs Cantonese dishes with whiskies from the Glenmorangie range, either with different barrel finishes or of different ages. The grand finale is a 25-year-old whisky with a baked seafood rice with cream sauce in crab shell. The price of the dinner includes a bottle of Glenmorangie The Original.
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Wine divas in charity driveAda Leung, the Managing Director of and wine lover behind importer Cottage Vineyards is co-hosting a series of tastings of wine made by female winemakers at which winemaker Valérie Riboud-Rousselle will talk about her role in an often male-dominated field – all to raise money for breast cancer awareness.
The wines tasted are all sponsored by the producers, meaning the entire entry fee can go to charity.
Leung says “I put together the term, “Wine Diva” to describe each of the women winemakers featured in the event as I felt that the Italian term “diva”, used to describe a woman of rare, outstanding talent in the world of opera, and by extension in theatre, cinema and popular music, should also be extended to female winemakers who have also demonstrated talent and vision in the wine world.”
Each of three sessions at Café Landmark will consist of presentations by Riboud-Rousselle on the challenges and advantages faced by women winemakers; the features of women winemaker-made wines; the story of Valérie’s foray into the winemaking industry; and the tasting of eight wines made by women winemakers led by Valérie and Cottage Vineyards Managing Director Ada Leung with chances to order the Wine Divas wines where part of the proceeds will be donated to the Hong Kong Breast Cancer Foundation.
For enquiries and tickets for the July 20 event please call (852) 2395 1293 or email [email protected].
haddock captains ocean Grill kitchenRecently opened Hong Kong fish restaurant OceanGrillis led by Chef Christopher Haddock.
The restaurant is in the city’s trendy Soho bar and dining area.Chef Christopher has had experience in leading London and New York restaurants and
the cuisine is international in inspiration. Many dishes are from a custom-built charcoal grill.While Australian steak and a chicken roasted in cider are available, the highlights are
fish dishes such as Hamachi sashimi on mojito ice, herb chilli salad and mint and lemon oils; Surf & Turf, mungbean & vegetable rolls wrapped in home cured salmon & Serrano ham with horseradish sauce and Caldiero – tomato fish soup Portuguese style.
The menu also includes whole barramundi pan roasted with garlic and white wine vinegar; coral trout in bacon and corn broth and king prawns straight from the grill but no haddock or blistering barnacles.
The venue has already received a favorable review in the South China Morning Post.Another venue to open recently in Soho
is sports bar Anchor’sPoint. The bar offers three beers on draught, Carlsberg, Erdinger and Guinness and Blackthorne Cider. It also offers Sol in bottles and a range of red and white wines.
The menu is an excursion through British pub territory (fish and chips, Cornish pasties) through Mexico (Chilli con carne) to Manila (Filipino-style spring rolls).
Bastions of traditionVisiting French Chef Jean-Louis Nomicos of Lasserre restaurant in Paris will be offering diners at Petrus at the Island Shangri-La his traditional cuisine in early July.
Lasserre, which has two Michelin stars, is described as a bastion of Haute Cuisine and Petrus is also noted for its traditional French cooking.
Chef Jean-Louis though also combines “subtle and surprising flavours” and is said to revel “in bringing a touch of modernity and delicacy” to his dishes, according to the hotel.
Diners can expect to enjoy mentholated green peas in almond milk with Oscietra caviar and crackling rouget in a courgette flower scented with marjoram.
“His contemporary interpretations of Lasserre’s masterpieces for his debut at Restaurant Petrus will include macaroni with black truffle and duck foie gras, steamed Brittany blue lobster in seaweed with lemon caviar, and caramelised pear brioche with Calvados liqueur emulsion and milk jam ice cream,” adds the hotel.
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hanging on the wall. Low skill levels and [negative] mindsets are major challenges.”
Assessment and inspectionSGS is the world’s leading inspection, verification, testing and certification company. “The Food Laboratory is offering a wide range of services including lab testing, hygiene auditing, certification service (HACCP, ISO 9001, ISO 22K) and a mystery shopper programme to hotels and catering providers,” says Lucia Lau of the Food Department, SGS Hong Kong. She explains that any establishment that wishes to apply for certification has to work through several stages with SGS.
Stage one typically involves document review on- and off-site and pre-assessment. The second stage is the main assessment by SGS staff and includes an on-site audit and reporting. Once the standards have been achieved, a surveillance audit is conducted on a semi-annual or annual basis.
“For hygiene auditing, we provide regular audits with sampling
to hotel and catering providers. Audit reports with housekeeping and microbiological results are able to provide an independent assessment of conditions at clients’ own establishments and it’s an essential management tool to monitor and improve quality standards,” says Lau.
“We also provide in-house training classes on food safety management systems, which range from one-day awareness training to five-day lead auditor’s training.”
SGS Hong Kong has worked with dozens of well-known Hong Kong hospitality outlets including Coffee Concepts (Starbucks), Regal Airport Hotel, Regal Hotel Hong Kong, Grand Lisboa Hotel, Star Cruises - Leo & Pisces, The Clearwater Bay Golf & Country Club, Park Lane Hotel and The Royal Park Hotel Hong Kong, which attained its HACCP certificate in July 2008, just in time for its role as the official Olympic Village for the Equestrian Games.
Right tools for the job Fiona Lam, Regional Marketing Manager, Rubbermaid Commercial Products Asia Pacific, says that RCP products are a natural choice for hotels that want to achieve or maintain their HACCP certification.
“RCP produces innovative, high quality, cost effective and environmentally responsible products,” says Lam.
Lam points out that compliance with HACCP protects reputation and image. RCP itself operates a quality management system that complies with the requirements of over a dozen global quality, environmental and safety certifications, including HACCP, ISO and the FDA.
“RCP products with ISO and HACCP are definitely most preferred by hospitality end users,” says Lam, adding items such as the new Executive Service Cart, RCP’s Safe Ice Handling System and the ProSave Ingredient Management System can all play a role in improving food safety.
“Product selection requires two-way communication. Most end users know their needs. We provide our customers with a complete solution - field check, plus our products, plus training.”
“Food safety can easily collapse at the final hurdle - the kitchen” Clara L M Pi
A NASA-developed system that is becoming one of the cornerstones of modern food safety systems offers chefs and diners reassurance, reports Ruth Williams
Back in the 1960s, during the first manned space missions, NASA astronauts quickly became dissatisfied with liquid or pureed meals from toothpaste-style tubes. However, to provide anything resembling real food with some “bite”
NASA had two problems to overcome – floating crumbs in zero-gravity and the risk of food poisoning. NASA enlisted the help of The Pillsbury Company to overcome these challenges.
While developing a special gelatin-based food coating solved the problem of crumbs in space, eliminating all risk of food poisoning was the biggest concern. The NASA-Pillsbury studies led to the development of The Hazard Analysis and Critical Control Point (HACCP) system to identify, assess and control all hazards in the food production process.
Apollo astronauts were the first diners to be provided with safe food prepared under the HACCP system, which is now used to ensure food safety in an ever-increasing number of kitchens worldwide.
Scientific approachThe HACCP programme offers a scientific and systematic method to prevent unsafe food from leaving the preparation process – whether it is a food processing plant or kitchen. A key feature of HACCP is that food safety control is integrated into the design of the process rather than just end-product testing. While HACCP’s cost benefit in avoiding food poisoning incidents is massive, as diners become more
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aware of food safety issues, gaining HACCP certification can also be viewed as a significant marketing angle.
Chair of Food Service Consultants International (FSCI) Asia Pacific Division, Clara M L Pi says, maintaining food safety throughout the entire food chain from farm to fork is a daunting task and that safety of food supplies has been a major issue especially here in Asia during the last two years. However, she points out that even when the food supply is guaranteed, food safety can easily collapse at the final hurdle - the kitchen.
“HACCP workflow and processes within the kitchen operation ensure safety throughout the entire chain right to service,” says Li. “Special attention to kitchen design and layout greatly facilitate HACCP compliance,” she notes.
FSCI members often work with hotels and restaurants to achieve HACCP, ISO and other critical certification. Two main areas of expertise are food service facility design and management advisory services. Pi explains that both design and management advisory consultants work with all segments of the hospitality and catering industries. “FSCI has two slogans that sum up our purpose – ‘we share, we support, we inspire’ and ‘serving the food service and hospitality profession’,” says Pi.
Adding that achieving new standards such as HACCP requires a shift in thinking. “It’s commitment at all levels for change and improvement in work daily processes, not just a certificate
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As competition for recognition as an elite brand with unique offerings becomes stiffer many hotels are realising that in-room amenities are one way to impress discerning guests, either by displaying their own branded products or with
trend and style-conscious brands that reflect the hotel’s image.“The higher the category of a hotel, the more classy and exclusive
the products need to be,” explains Eric Ho, Regional Manager, ADA Cosmetics, which handles accounts like Bvlgari, Chopard, Lanvin as well as developing its own lines for hotels. Ho says, for 4- and 5-star properties, “Exclusive, high-quality products and accessories are a must.”
Celine See of Woleco, handling Hermes, Etro, Tocca and Peter Thomas Roth, adds most hotels are looking for, “well-known amenities with retail presence in the market. Accessories such as fragrance or perfume water, bath salts and potpourri are also plus points.”
Hotel-branded or high-end brand?In principle, Ho believes, “own-brand products … create opportunities and added value as guests associate the quality of the bathroom products with the quality of the hotel.” And his theory remains true for brands like the Mandarin Oriental, which has just launched its own line of retail products – the Mandarin Oriental Signature Spa Therapies – designed to extend the spa experience into the home environment.
The Ritz-Carlton also puts its stamp on in-room toiletries. Just as luxurious and clearly made using high-end ingredients, with the look, feel and smell of a designer brand, the group continues to get positive feedback without having to showcase a retail-known name.
Says Roger Mohan, Director of Global Amenities Co, “For guests who take a few amenities home, these products will always remind them of their stay at a certain hotel.”
A representative from Ming Fai a leading supplier in hotel and travel amenities, explains, the level of room choice at times dictates which type of amenities a hotel prefers. “Generally they prefer to
use recognizable names for executive suites and above,” she says, noting that British brands Nobility and Molton Brown continue to be in demand.
There’s an argument for both sides, attests Abi Crowley, Marketing Communications Manager for Pacific Direct, which distributes brands like Zents and Aveda. While some hotels choose to put their name on the amenities, “there is a significant shift away from hotel-branded toiletries, with guests preferring a brand name they recognize, a brand with retail credentials for product performance.” Aveda, for instance, she describes as “a treat … guests feel they really get ‘something’ to take away with them.”
Green all aroundAs much as the need to be seen as luxurious and ‘in-the-know’ where cosmetics and skin care is concerned is the push to be eco-friendly. Says Ho, “Guests’ preference for ‘natural’ is undaunted and will strengthen in the future. As a result ADA’s product range contains many innovative products that focus on modern, natural ingredients.” The company has been recognized with the European Union (EU) label for ‘Green Culture’ products.
Similarly, Ming Fai has been recognized with two eco-certifications from the European Union – the first Asia-based company of its kind to do so – because of the organic nature of their products. “ECO CERT is an indication that 95 percent of the product is natural and consists of organic ingredients,” boasts Ming Fai’s representative.
Both product, and packaging are being judged. Echoes Woleco’s See, “Hotels want simple, no-frills, eco-friendly, recyclable material.”
Pacific Direct’s Crowley expands on this: “Green is the new black, and environmentally-friendly packaging is a must. We are using post consumer recycled plastics or card for some collections.” She says that in addition to the amenities themselves, “Pacific Direct has sources for biodegradable jute materials that can be made into guest room accessories like hairdryer bags, newspaper bags and shopping or gift bags.”
luxeGlobal Amenities Co receives an increasing number of requests
for environmentally-friendly amenities. “In our designs, we have been incorporating recyclable or renewable products such as recyclable and recycled PE plastic bottles, PET bottles, soy-based ink, plastarch materials (PSM, which is composed of modified cornstarch and combined with other renewable resources), rice paper, recycled paper, and plant-based products,” notes Mahon.
Green is the way forward, but that doesn’t mean ‘luxury’ is any less tangible.
The power of fragranceAdding yet another box to tick, the smell of a product can often have the most impact on how it is received. Prestige Brands International creates, manufactures and distributes a line of luxury in-room fragrances that plays a key role in appealing to guests’ sense of place. Director Jade Sosso explains, “The new trend is ‘sensory marketing’. Hotels are increasingly open to the idea of creating an ambience for their guests by using certain scents.” Whether intended to relax, to transport them to a particular city or to create a calming check-in experience, “a scent will make a guest remember the hotel.”
In fact, one hotel has taken this to heart, asking the group to create a sensory experience to link the scent in the limousine from the airport with the scent on the welcome towel, the in-room experience, and the turn-down of their sheets. Sosso says that scents like cucumber and vanilla are popular because they are refreshing, familiar and not overpowering.
Fragrance, shampoo, lotions, potions and all are clearly essential for high-end hotels nowadays, but whether hotel-branded or high-end, designer amenities are best is a question of image. Concludes Mohan, “Every hotel has different requirements. For example, amenities required by a trendy minimalist hotel versus a resort would differ widely.” The philosophy of the hotel brand, their reputation in the market, and the way in which amenities serve to enhance that reputation should be the determining factors.
LivingHotels can re-enforce an
exclusive, luxurious image, and give guests a reason to remember them simply by offering the right
amenities, finds Christina Kautzky
MingFaihasgreencertificationfromtheEuropeanUnion
PrestigeBrandsInternationalhasitsownrange
Aveda,distributedbyPacificDirect
PeterThomasRoth,distributedbyWoleco
Chopard,distributedbyADACosmetics
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the Greeks have a word for it – alfa
For nearly fifty years, Greek company Alfa has been a leading producer of pastries, pies, croissants and
biscuits. With IFS, BRC, HACCP and ISO 9001-2000 certifications already the company has just
been certified to produce kosher as well.Available in retail outlets as well as for the
food service and catering industries the products come in family (1kg) personal (200g) and mini (50g)
sizes with a wide range of savoury and sweet fillings. Made using natural ingredients with no
preservatives and presented in packaging which includes multi lingual instructions on direct to oven
trays, the company is seeking regional retailers, distributors, caterers and marketers for their wares,
For more information: Akis Kastanopoulos, Export Manager
Tel: +30 24610 42103-4Email: [email protected]
www.alfa.org.gr
fruit you can pourTaking Mother Nature to the next level, fruit juice company Berry Up!, part of the Oregon Fruit Products Co., has introduced a series of frozen fruit bases to add to any and all kitchen and bar menus. From mocktails and cocktails to shakes, smoothies and sundaes the new Berry Up! range is free of all artificial colours, preservatives and flavours and is a welcome alternative to sugary syrups and concentrated purees. Using ripe fruit harvested by growers who, the company says, “understand the importance of quality and freshness” Berry Up! promises real pieces of fruit in every sip. Not having been heat treated the liquids retain their natural colours and come in strawberry, peach, mango, raspberry, blueberry and mixed berry varieties.
For more information: www.berryup.com
Kettal cushionSpanish furniture and textiles manufacturer, Kettal has made choosing just the right cushions easier.
The new cushions come in a range of colours, sizes and fabrics and allow clients to personalise their choice with either hard wearing, long lasting acrylic; a UV treated, two foam layer, quick drying, ultra comfortable three dimensional polyester exclusive to the Kettal Maia collection; a high density stuffing, PVC covered (waterproof) open braiding; a Porotex covered Jacquatex, Marcel Wanders designed cover, or a Patricia Urquiola designed thick acrylic feel Porotex cushion.
All of which are available in over 40 colours and several size options.
For more information: www.kettal.com
rationalising cleaning
Kitchen supplies company, Rational’s SelfCooking Center is said to offer a particularly safe and efficient solution to the problem of maintaining clean hygienic cooking surfaces. The device automatically detects dirt levels
and determines the optimum cleaning process to keep the unit shiny and hygienic at all times. Certified by the
Institute for Food Hygiene and Technology of Ludwig Maximilian University in Munich, the special scale-
dissolving ingredients contained in the Rational care tabs also prevent limescale building up so there’s no need
for water softeners or regular, manual descaling, even in very hard water areas. Not only is service life extended, the SelfCooking Center with CareControl uses only the amount of chemicals, water and power required each
time making it kinder to the environment, and easier on the purse. Operation is simple: open the drawer, insert
the care tabs - that’s it!
For more information: www.rational-middleeast.com
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p r o d u c t n E w s
July 2009 AHCT �9
www.wineandgourmetasia.com
Asia
Ms Lynn How
Tel: +65 6500 6712
Fax: +65 6294 8403
Hong Kong, Macau
Ms Winky Fung
Tel: +852 2591 6083
Fax: +852 2591 6380
With support from:
International Wine & Gourmet Foods, Hotel & Foodservice Equipment,Supplies & Services Exhibition & Conference in Macau, China
An Encounter With Asia’s FinestFood and Beverage Professionals
Wine &Gourmet ASIA 2009
22 – 24 October, 2009The Cotai Strip® Cotai Expo™ at The Venetian® Macao-Resort-Hotel
Food & Beverage Wine & Spirits Hospitality & Foodservice
Partner fair:
Organized by:
“Wine & Gourmet Asia held annually in Macau has, in my opinion, great future potential for Asia and it is extremely well organized by Koelnmesse.”
Helmut KnippSenior Vice President - Development
Langham Hotels International
Limited space left, sign up now!
Visitor registration is now online.
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WGA09 210x297mm AHCT Aug Ad.ai 6/18/09 10:12:20 PM
DATe eveNT DeTAilS ORGANizeR
Vietnam’s premier food and hospitality sourcing and networking trade event returns for the 5th year. Running concurrently with Vietnam’s major franchising trade event, and introducing the inaugural ‘Vietnam Barista Competition’ to promote the expertise, creativity and talent of top local coffee baristas. Co-organised by Singapore Exhibition Services and Kerry Ingredients.
Singapore Exhibition ServicesNo 1 Jalan Kilang Timor#09-02 Pacific Tech CentreSingapore 159303Tel: +65 6233 6638 Fax: +65 6233 6633Website: www.foodnhotelvietnam.comwww.franchisingvietnam.com
Wine and spirits companies introduce their wares to the new regional wine hub.
Exhibitions DepartmentHong Kong Trade Development Council Unit 13, Expo GalleriaHong Kong Convention and Exhibition CentreWan Chai, Hong KongTel: +852 2824 0026Email: [email protected]/abouttdc
Restaurant & Bar Hong Kong is the fastest growing exhibition for the hospitality sector in Asia Pacific. In addition to presenting hundreds of excellent product and service offerings from around the world, it also attracts visitors with educational demonstrations, tastings, seminars and competitions.
Diversified Events Hong Kong LtdTel: +852 3105 3970Fax: +852 3105 3974Email: [email protected]
The 10th Malaysian International Exhibition of food, drinks, hotel, restaurant and foodservice equipment, supplies, services and related technology.
Malaysian Exhibition Services Suite 1402, 14th Floor, Plaza Permata,Jalan Kampar, Off Jalan Tun Razak50400, Kuala LumpurTel: + 603 4041 0311Fax: + 603 4043 7241Email:[email protected]
Viethotel 09 is the first major international expo & conference in Hanoi for the hotel, restaurant, catering and foodservices industry and will be where decision makers meet to do business.
AMB Exhibitions Sdn BhdTel: +603 40454993Fax: +603 40454989Email: [email protected]
Wine & Gourmet Asia is a trade, networking and culinary platform showcasing the very best of Asia-Pacific’s fine wine, gourmet and hospitality industry.
Koelnmesse Pte Ltd152 Beach Road, #25-05 Gateway EastSingapore 189721Tel : +65 6500 6700 Fax: +65 6294 8403Email: [email protected]
The first HI DESIGN for Asia will provide key specifiers, buyers and suppliers of the hospitality design industry with one-to-one meetings, first-class networking, a supplier showcase and crucial, industry specific seminars.
Atticus Events Ltd11 Windsor End, Beaconsfield, Buckinghamshire, HP9 2JJ, UKTel: +44 1494 678766 Email: [email protected]
International Hotel Equipment & Supplies Expo incorporating Foodservice Equipment, Food & Beverage Expo is the largest gathering of the hotel, hospitality and tourism industries in Macau.
Coastal International Exhibition Co., Ltd.Room 2106, China Resources Building, 26 Harbour Road, Wanchai, Hong KongTel: +852 2827 6766Fax: +852 2827 6870Email: [email protected]
Aug 11 – 14 FHM Malaysia Kuala Lumpur Convention Centre Kuala Lumpur Malaysia
Sept 1 – 3 Restaurant & Bar Hong Kong 2009 Hong Kong Convention and Exhibition Centre Wanchai, Hong Kong
Sept 24 – 26 Viethotel 09 Expo National Convention Centre Hanoi, Vietnam
Oct 1 – 3 Food&HotelVietnam 2009 Incorporating FranchisingVietnam 2009, Saigon Exhibition & Convention Center
Oct 22 – 24 Wine & Gourmet Asia Hall C, The Cotai Strip Cotai Expo at The Venetian Macao-Resort-Hotel
Nov 4 – 6 Hong Kong International Wine & Spirits Fair Hong Kong Convention & Exhibition Centre
Nov 11 – 13 HI DESIGN ASIA 2009 Shangri-La Rasa Sayang Resort & Spa, Penang, Malaysia
Nov 12 – 14 Hotel Expo Macau Hall C, The Cotai Strip Cotai Expo at The Venetian Macao- Resort-Hotel
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FHM 2009 Kuala Lumpur
Convention CentreMalaysia
August 11-14, 2009
www.foodandhotelmalaysia.com
for hospitality management
FHM 2009 has sold some 80 percent of booth space so far and demand like that makes it the largest F&B and hospitality industry event in Malaysia, say the organizers.
The exhibition will showcase a spectrum of products and services ranging from raw materials to finished food products to equipment.
The show also hosts Culinaire Malaysia 2009, the region’s largest culinary competition. Organized jointly by the Malaysian Association of Hotels, Chefs Association of Malaysia and the Malaysian Food & Beverages Executives Association, Culinaire Malaysia will be, “the ultimate platform for chefs at all levels to showcase their talents and skills in a mouth watering variety of competition,” herald the organizers.
Overall, the show aims to draw some 20,000 trade visitors and buyers to the KLCC to inspect the wares and services of some 600 exhibitors from more than 50 countries and regions worldwide.
Confirmed countries and regions participating are South Korea, Sri Lanka, Taiwan and the United States. The United States pavilion has some big names participating – the Southern United States Trade Association, the US Meat Export Federation, USA Poultry & Egg Eggsport Council, USA Potato Board and Gan Teck Kar Foods.
The Taiwan pavilion is a first at FHM and comprises 48 booths by 36 manufacturers.
The Deep Sea Special Zone will be promoting the island’s seafood industry.Other areas to look out for include Halal Food Asia 2009, Bakery &
Confectionery Malaysia 2009 and the Gourmet Food & Wine Village.For those seeking out individual companies, the exhibitor list includes Lee’s
Frozen, HSH Frozen Foods, Prima Agri, Pok Brothers, GBA Corporation, BGS, English Hotbreads, Bakers’ Choice, Pastry Pro, Auric Chun Yip, Boncafé, Dankoff Coffee, Ricmas, Ebenezer, Premiere, Luen Heng, Urschel Asia Pacific, Sinmag, DH Hygiene, Multiplex, Karcher, Hotel Information Systems, Inter-Register Communications, CCI Solutions & Security, F&B Equipment, SCC Corporation, Ultimate Circle, Hyperlux, NKR, Quality Associates, MSM Equipment, Winterhalter, Silikal, Rak Porcelain, Eurochef, Kian Contract, Seng Huat Hang, Poslinks, Piau Kee and many more.
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Throughout most of the preparation for the International Travel Expo (ITE) and its concurrent ITE MICE show, organizers battled fall out from the global financial crisis. Needless to say the Hong Kong
government’s announcement of the closure of all pre and primary schools, coupled with the UN WHO upgrade of the swine flu alert within hours of the exhibition opening on June 11 did nothing to quell concern for the show’s success.
Against such a background, figures could have been worse! Over two trade days 11,000 trade and corporate visitors attended, down 12.8 percent. But, more than 64,000 visitors attended during the expo’s two public days, up 12 percent.
Bookings and onsite enquiries went up and the travel seminars were also at capacity.
Around 600 exhibitors and 34 official pavilions from 45 countries and regions indicated an average reduction of about 10 percent in each figure. “While there were ups and downs, we are happy with the overall results, particularly the quality of our trade visitors and the excellent responses of the public visitors which blew fresh air into the market. While Asia may have been less affected, the tourism industry would welcome more positive news”, said KS Tong, Managing Director of TKS, which organizes ITE and ITE MICE.
New this year was the well-received theme pavilion on Health and Medical Tourism. While other travel themes such as cruises, weddings, theme parks, adventures, cultures and nature had significant presence. Despite the financial crisis, or perhaps because of it, more official pavilions this year highlighted MICE travel.
The inaugural Asian Outbound Forum was so well attended there are plans for its extension in 2010. In fact, pre registration for next year’s show bodes well including an 87 percent increase for the corporate seminars for management and implementations.
ITE & ITE MICE10 – 13 June 2010
Hong Kong Convention & Exhibition Centre
Wan Chai Hong Kong
www.itehk.comwww.itehkmice.com
down but not out
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Bucking the trend, SIAL China 2009, the country’s leading international exhibition for food, beverage and hospitality trades, enjoyed record attendance during its 10th edition this year. Its
28,528 visitors represent a 3 percent year-on-year growth with 13 percent travelling from overseas.
The three day sourcing and networking event hosted 1,057 exhibitors from all over the world and included the European Commissioner for Agriculture and Rural Development together with a European delegation, which organizers say is proof the show “is the best platform to develop food business between China and Europe.”
Dedicated wine and spirits sectors were supported by more than15 seminars including the new Wine Innovation Forum during which in excess of 270 wines were tested.
Nearly 5,000 visitors from the hotel and restaurant sectors, an 8 percent increase in attendance, enjoyed events such as the Cooking Trends Area where, for the second consecutive year, Escoffier Chefs disclosed culinary secrets and exhibitors promoted unique international products.
The exciting Young Asian Hope Chef was awarded to Xing Paul from China following an intense competition between contestants from six Asian countries and regions.
Twelve new products were given awards for pioneering characteristics and packaging in the show’s Trends & Innovation Competition. While the SIAL China Retail Distribution arena provided major retailers such as Carrefour, Metro, Sinodis, Goodwell, City Shop and Spar the opportunity to hold more than 300 get togethers with buyers and distributors.
Coming NextSIAL China 2010May 19-21, 2010
Shanghai New International Expo Centre
www.sialchina.com
SIaL of approval for china fair
MF TXCA09 ad AHCT.indd 1 3/6/09 17:09:49
Mail or Fax to: THOMSON PRESS (HK) LIMITED Rm 1205-6, 12/F., Hollywood Centre, 233 Hollywood Road, Sheung Wan, Hong Kong.
Tel: (852) 2851 7068/2815 9111 Fax: (852) 2851 1933/2581 9531 E-mail: [email protected] Website: www.thomsonpress.com.hk
Subscribe Today!Asian Hotel & Catering Times (AHCT) has been serving the Asian-Pacific region as a familiar and trusted industry publication for three decades, and is widely acknowledged to be the only magazine that covers all aspects of the hospitality industry.
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E x h i b i t i o n s
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RainerJBürkle
SammyCarolus
BertrandCourtois
The Ritz-Carlton Hotel Company has announced the appointment of Rainer J Bürkle as opening General Manager of The Ritz-Carlton Shanghai, Pudong. Bürkle has spent the last two years in Shanghai as Area Vice President and General Manager of the iconic The Portman Ritz-Carlton, Shanghai. Prior to working in China, the German hotelier spent 24 years in hospitality in Europe and the United States.
The Grand Hyatt Erawan Bangkok has announced the appointment of Sammy Carolus to Executive Assistant Manager – Marketing. The Indonesian national will expand on the S&M role he has enjoyed at the hotel since 2004 by taking on responsibility for strategic S&M, maintaining brand integrity and launching development projects. Carolus has 15 years experience with Hyatt in Jakarta, Bali and Hua Hin.
Sofitel has announced the appointment of Bertrand Courtois as General Manager for Sofitel Wanda Chengdu. Courtois, who has a Masters degree from Paris IV Sorbonne University, has worked for Accor in Paris and China and his last post was as opening General Manager of the Sofitel Wanda Harbin.
ManfredWeber
DavidWilson
The Marco Polo Hongkong Hotel has announced the transfer of Ricky Lam as Director of F&B from the Prince Hotel. Lam has been in hospitality for 22 years and worked at prestigious properties including The Regent, Harbour Plaza and The Peninsula group. Lam was also part of the pre-opening team for Wynn Resort Macau.
The Ritz-Carlton Hotel Company has announced the appointment of Manfred Weber as General Manager of The Portman Ritz-Carlton, Shanghai. Weber has previously been Hotel Manager at the property before a move to Beijing and has a total of 10 years China experience, five with Ritz-Carlton. Weber has also been Hotel Manager of The Peninsula, Beijing.
The Ritz-Carlton Hotel Company has announced the appointment of David Wilson as General Manager of The Ritz-Carlton, Beijing. Some seven of Wilson’s 30 years as a hotelier have been with Ritz-Carlton and his last post was General Manager of The Ritz-Carlton, Bali Resort & Spa, now rebranded as the Ayana Resort & Spa.
RickyLam
GRAFIK Eye® QS total light and shade controlLutron introduces the first solution that simplifies control of both lights and shades, providing your clients with comfort and flexibility while complementing your design. And, like other Lutron solutions, it can save 60% or more in lighting energy.
Experience the power of GRAFIK Eye QS at www.lutron.com/hctgqs, or contact Lutron at +852-2104-7008 (Hong Kong), +86-10-5877-1823 (Beijing), +86-21-6103-8462 (Shanghai), +65-6220-3662 (Singapore), 001-800-120-665853 (Thailand), +91-11-4051-4300 (India) and +81-3-5575-8411 (Japan) or email to [email protected]
It controls the lights. It adjusts the shades.It saves energy beautifully.
© 2009 Lutron Electronics Co., Inc.
Enhance the experienceAdjust shades Control lights Save energy
Product shown in three of the hundreds of color combinations.
Actual product dimensions: 239mm x 119mm
International Press Production Ltd Tel: +44 (0) 1305 257 774
CLIENT: LutronCOPY DATE: 4 May
PUBLICATION: Asian Hotel & Catering Times
SIZE: Full page bleedISSUE: June 2009
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DualZone
Model: D-290
2 temperature zonesfor professionals
The first “product” from the EuroCave Professional, Dual Zone, is a 2 temperature zone wine serving cabinet combining a modem design with the latest technology.Two large zones, which are completely independent, allowing your red wines, white wines all to be kept at the right serving temperature.In this way, Dual Zone allows you to easily access bottles when dealing with customers’ wine orders.
Made in France
For a free brochure containing full detail,please contact:
Alpha International Food Services909, Chai Wan Industrial City, Phase 2,70 Wing Tai Road, Chai Wan, Hong Kong.Tel: (852) 2889 2123 Fax: (852) 2889 1757http://www.eurocave-alpha.comEmail: [email protected]
World leader in Wine Cellars
Whether it’s Property Management, Point-of-Sale, Inventory and Procurement or Analytics,
the more your technology works together, the more time your guests spend experiencing
your property. Agilysys provides solutions that share data between all your systems, reducing
lines and giving your guests time to explore all of the experiences you provide – from the pool
to fine dining, from room service to the spa. Just as your guests move freely through your
property, their information moves seamlessly through your system.
Learn more today at www.agilysys.com/hospitality or call us at 800-241-8768.
LESS TIME PAYING MEANS MORE TIME PLAYING
© 2009 Agilysys, Inc. All rights reserved.
Agilysys solutions include:
090194_AG_HS_Asian Hotel ad.indd 1 4/14/09 2:45:06 PM