There has never been a better time to launch a career in hospitality. Luxury tourism is at an all time high, the travel and tourism industry is growing steadily, and hospitality companies are hiring like crazy. More than ever, the hospitality industry is seeing exciting developments in technology and customer experience, leading to more diverse and specialized employment opportunities. All the signs point to hospitality careers being a good choice.
Text by Charlotte Chehboub, S4 student of the Event, Sport and Entertainment Management Bachelor Degree program Glion Recruitment Day – A networking opportunity for top hospitality companies and students alike. This semester, the Glion Recruitment Day happened on Wednesday the 15th of March 2017 on a beautiful sunny day, in The Club; one of the restaurants and venues on Glion Campus. During the event, Glion welcomed 43 representatives from 20
We are pleased to announce that Glion Institute of Higher Education is partnering with a leading online publisher and events organizer, International Hospitality Media (IHM) and guest feedback and online reputation management specialist GuestRevu to launch a set of awards that will be presented at an awards ceremony held at the 2017 Boutique and Lifestyle Hotel Summit in London on May 22/23. This event is usually attended by more than 250 key
The hospitality industry is changing quickly led by new technology and evolving consumer behaviors, and the same is true for practically every other industry. Hotel schools, on the other hand, are often seen as remaining very much the same as they were 50 years ago, an outdated perception that needs to change. More than a traditional university environment, hospitality management schools – which used to be known as simply “hotel
Glion alumna Marina Franolic is an excellent example of how one person can truly make difference in the global hospitality industry. After graduating from Glion in 2002, Marina abandoned the idea of a career hospitality and launched her career in real-estate investment and development. Years later, she returned to the hospitality industry, but not to work in the many hotels that had sprung up around Croatia. She chose a riskier path