Tag F&B

2017 Hospitality Industry Trends: Technology & Customer Experience

Technology is advancing at an alarming rate, especially in the hospitality and tourism industry. Customer-facing interactions are quickly being replaced with self-scan, self- check transactions, which have enabled the customer to become more self-sufficient. A study at the University of Oxford has even revealed that by the year 2033, as many as 47% of modern day job roles could be claimed by automation. Is it the end for customer service provided by actual people?

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Faculty spotlight: Mr. Gilbert, F&B instructor for hospitality management courses

A quick Q&A session with Mathieu Gilbert, service instructor for Glion’s hospitality management courses. By the Glion Gazette Editorial Team Mathieu Gilbert, or better known as  Mr. Gilbert, is one of the most respected  and admired instructors of our school. His work and dedication in the different restaurants of the school creates a true love for the industry of Food and Beverage. By all, he is known for his love for

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Glion alumni open ‘Melt’, a new BBQ restaurant in Paris

To open their dream restaurant, two Glion friends went to Texas in search of all the right ingredients. Very soon, ‘Melt’ will open its doors as the first Texas BBQ restaurant in Paris.  When Jean Ganizate and Antoine Martinez tasted real barbecue (BBQ) in New York City for the first time, it was a revelation. They followed their taste-buds back to Texas to find the techniques and recipes behind the

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Changes in Applied Learning at Glion

Interview with Paul Chappel, Applied Learning Manager (Academic) Change is taking place in Glion’s applied learning curriculum and the impact is shaking up the way faculty and students are doing things on Glion campus. To find out what is going on and what it means for our students, we went directly to Paul Chappel, a senior member of Glion faculty and beloved professor who has taken on the role of

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How An Internship Can Turn A Dream Into A Goal

I am walking through the streets of Ginza, Tokyo, amongst tall buildings filled with colorful signs and exclusive shops on my way to work. Outside every store there are sales associates welcoming customers, always smiling and expressing friendly greetings in Japanese. The streets are crowded, yet not many are pushing their way through the crowd as I walk around the corner to see The Peninsula, built to resemble a beautiful

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