This year’s Laureate Hospitality Education Award presented at the 2013 EuroCHRIE Hospitality and Tourism Educators Awards gala, recognises two champions of the sustainability cause: Willy Legrand and Philip Sloan both from IUBH School of Business and Management located in Bad Honnef, Bonn, Germany. The Laureate award honours educators or trainers for outstanding achievement in contributing innovative ideas, methods or programs to advance teaching, learning or practice in hospitality education or
The European Hospitality Awards (EHA) are like the Academy Awards for the hospitality sector: industry peers vote for the winners and celebrate their success. And, like the Academy Awards, the EHA attracts a whole host of glitterati from within its own industry. So, on November 1st 2013, many recognisable faces from the hospitality community gathered in London in a fun-filled evening to celebrate the best of hoteliers working in Europe.
At Glion, we’ve always been incredibly vocal about the exciting opportunities that the hospitality and tourism industries can offer to those who want to rise to the top of their game. Now, some major research into graduate job satisfaction endorses what we’ve been saying for some time: hospitality is one of the industries that provides graduates with the best opportunities for career progression. The graduate job review website, TheJobCrowd, conducted
In order to get a real understanding of why it makes sense to study an online MBA with Glion, you need to hear from the experts: the students themselves. • Einar Gudmundsson is from Iceland, works in the USA as a director of food and beverage operations • Priti Chopra is from India, works as restaurant / banquet manager at Taj Palace Hotels and Resorts, India • George Jarjoura is
For the first time on Bulle Campus we hosted the so well-known Cultural Fair that has always taken place on Glion Campus. Once again we had the opportunity to do a quick travel around the world in one evening, visiting all the country-stands presented with lots of love and passion by the students, who presented to others their cultures, their food delicacies and some of the traditional drinks. They truly