April 2014

Vol 39 April 2014
Published since 1976
SISTERS ARE DOING

IT FOR THEMSELVES
Creating a better
hospitality industry for
women
Hong Kong SAR HK$50
China
RMB50
Singapore S$15
Malaysia
RM30
Thailand Bt300
Rest of Asia US$10
LOCKED AND LOADED

Focus on door
technology and safes
TOP OF HIS CLASS

Profile professor Kaye Chon, dean,
the School of Hotel and Tourism
Management Hong Kong
elcome to the bumper April

issue of AHCT, the most trusted
source of information on what
is happening in Asia-Pacifics hospitality
industry.
Part of our job here is tracing trends. In
our market report on Guangzhou on page
36, for example, Tony Tao of HVS Global
Hospitality Services describes how districts
around Guangzhou are being slated for
upcoming development, to fulfil domestic
travellers needs for weekend getaways.
Guangzhou people want to get into their
car and drive somewhere within a three-hour
radius for holidays. Guangzhou will become
a bigger metropolis, like cities all over China.

This is reflected in comments also in
this issue from Christophe Peres, the owner
of a French luxury country house hotel and
gourmet destination in Moganshan, just
outside Hangzhou, a 2.5-hour drive from
Shanghai city centre. He believes Chinese
consumers are looking for more than just a
cookie-cutter corporate hotel, and that with
the huge amount of people now buying cars,
they all want to drive away for the weekend
together as a family independently.
Were also seeing a boom in Yangon,
Myanmar, both in the hotel industry, which
is to see 250 new hotels constructed over the
d i t o r
e s s a g e
next couple of years, and the brewery business.

A joint venture between Asia Pacific Breweries
and Myanmars Alliance Brewery Company
Ltd to brew and sell Heineken beers will see a
new plant near Yangon by the end of 2014, we
report in our feature on the beer industry on
page 70. Also to be ready by the end of 2014
is a new Carlsberg brewery in the Bago region
north of Yangon, built as a joint venture with
Myanmar Golden Star.
Please send your comments and suggestions
in to daniel@thomsonpress.com.hk
ENDORSEMENTS
EDITOR
Daniel Creffield
Design by
Koon Ming Tang
Contributors
Michelle Cheng
Zara Horner
Donald Gasper
Rebecca Lo
Michael Mackey
Jane Ram
Michael Taylor
Associate Publisher
Sharon Knowler
sharon@thomsonpress.com.hk
Circulation Executive
Becky Chau
enquiries@thomsonpress.com.hk
Chairman
JS Uberoi
Director
Gaurav Kumar
Hong Kong Hotels

Association
Association Of
International
Hoteliers Shanghai
Shanghai
Chefs Association
Hong Kong
Chefs Association
Singapore
Chefs Association
Myanmar Chefs
Association
Federation Of Hong Kong

Restaurant Owners
Baking Industry
Training Centre
The Federation
Of Hong Kong
Hotel Owners
Association
Of Thailand
Hong Kong
Bakery & Confectionery
Association
Hong Kong
Maitre Dhotel Association
Singapore
Hotel Association
Hong Kong
Bartenders Association
Malaysian Association
Of Hotels
MacauHotel
Association
Club managers Association

Hong Kong
Asian Hotel & Catering Times

is published monthly by
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AHCT April 2014
CONTENTS
Volume
39
April
2014

MANAGEMENT
26 Leading industry figures talk

F&B recruitment
32 Women in Hospitality and Tourism

in Asia Conference
Parkroyal on Pickering wellness

floor poolside terrace
(Photo: Patrick Bingham Hall)
NEWS
INDUSTRY
US$12,850 meal; 2013 hotel investment
doubles; PR on a budget

PRODUCT
92 Knives from Atlantic Chef, F Dick and

Giesser; Hilton to launch skincare range;

DIY bakery from Rational

102

CULINARY
Quality beef from England and Canada;
this years Belle Epoque; changing beer
perceptions
New-look Asian Hotel &

Catering Times website!

MARKET REPORT
36 The fall and rise of Guangzhou
40 Singapore on a roll

TECHNOLOGY
44 The key to door security
50 Robot teachers?
4
AHCT April 2014

DESIGN
54 Tropical trials and tribulations

FOOD
60 The spread of cheese
66 Sweetening the deal

32
May
Housekeeping
Japan
CRM
Restaurant/bar design
Salmon
Wine
Minibars
Uniforms
June
Investment opportunities
India
Point of Sale
Hotel design
Truffles
Flavourings
Syrups
Buffets
Gyms
Advertisers Index
Alpha International
Athena Tableware
Atlantic Chef
Austrian Federal Economic Chamber
Barry Callebaut
Bega Cheese
Boncafe
Bragard
Bravilor
Build4Asia
Canada Beef
Chef Works
Colourliving
Corman
Franke
Giesser Messer
Global Chef
Global Hotelware
Global Search International
Henny Penny
Hobart
Hosfair
Hotels HR
Kaba
Kerry Asia Pacific
La San Marco Spa
Lactalis
Lamb Weston
Laureate Higher Education Group
M.Schaerer
Manitowoc
Meiko
MICROS-Fidelio Singapore
Ming Fai
MIWA
Nespresso
Pacific Valley
Pevonia
Precor
Rancilio
Restaurant & Bar
Safemark
Santos
SIAL
Taipei International Food & Horeca
Technogym
Thaifex
Top Hoteliers
Vinexpo
WAAR Limited
WMF AG
XTC Gelato
Zieher
87
59
81
15
18 & 19
63
21
55
51
97
85
37
IBC
17
33
OBC
41
71
89
23
61
93
29
47
69
7
65
13
31
43
39
9
53
57
49
83
67
34 & 35
IFC
11
99
77
75
107
91
25
101
27
95
73
79
103
45
AHCT April 2014
26

DRINK
70 Amber nectar

EQUIPMENT
76 Safe as houses
80 All-terrain comfort
84 Baking up a storm
54
104 Events calendar

105 Gulfood reviewed
106 THAIFEX previewed

APPOINTMENTS
109 Whos moving where

INTERVIEW
88 Professor Kaye Chon, dean and

chair professor at the School of

Hotel and Tourism Management,

The Hong Kong Polytechnic University
66
90 The Mira Hong Kong Whisk

restaurants chef de cuisine

Bjoern Alexander Panek
AHCT April 2014
n d u s t r y
e w s
Hilton Worldwide to develop

Garden Inn hotels in Bali
Hilton Worldwide is introducing its Hilton Garden Inn brand into Bali, Indonesias largest
tourism destination, following a signing of a management agreement with PT. Duta
Anggada Realty Tbk. The three-storey Hilton Garden Inn Bali Ngurah Rai Airport, with
292 rooms and well-equipped facilities, is scheduled to open 2.5 kilometres away from
Kuta as the first Hilton Garden Inn branded hotel in Indonesia in 2014.
And just a week after the announcement of this hotel, Hilton Worldwide has
announced its management agreement with PT. Mastapa Garden to open Hilton
Garden Inn Bali Kuta, scheduled to open in 2016.
This four-storey Hilton Garden Inn hotel, with 125 rooms, will be located in Kuta,
the destination islands popular shopping precinct.
Training and
scholarships
go local
Hansar Samui Resort & Spa is to
introduce a scholarship for local students.
They will undergo a comprehensive yearlong syllabus consisting of theoretical
and practical studies with intensive on
the job training. Classes will include
English, customer service, finance and
management, as well as practical job
training. Each student will have a oneon-one mentor/coach from the hotels
management team.
The scholarships will be provided
free of charge and Hansar Samui, a
beachfront luxury resort in Bophut Bay,
Koh Samui, will offer students uniforms
and three meals a day. For those
unable to commute from their homes
2013 hotel
investment
volumes
double
Hotel investment volumes in Asia
reached US$7.5 billion at the end of
2013, up by 218% on 2012 and defying
all industry expectations, according to
the latest figures from JLLs Hotels &
Hospitality Group. This makes 2013 the
AHCT April 2014
due to distance it will also provide

accommodation.
Upon graduation, the hotel will hold
a celebratory ceremony for the students
and assist them with finding employment,
either within Hansar, if there are positions
available, or in other properties.
Celebrate with
US$12,850
spice fest
The Hutong restaurant at One Peking, Tsim
Sha Tsui, Hong Kong, famed for its fiery but
delicious northern Chinese cuisine, recently
celebrated its 10th anniversary by offering a
HK$100,000 (US$12,850) meal.
Originally born in Hong Kong, the
restaurants many accolades include being
one of the first Chinese restaurants to earn
a Michelin Star. Its success prompted Aqua
Restaurant Group to open a second similar
restaurant in Europes tallest building, The
Shard, where it is taking the London dining
scene by storm.
From the 11-dish banquet menu, diners
will enjoy two signature 10th Anniversary
dishes Russian Oscietra caviar laced
asparagus and Kung Po style foie gras
rolled in gold leaf with cashew nuts and
chili. Fine wines and champagnes such as
Chteau Palmer 1995 and Dom Prignon
Ros Vintage 2002 have been paired with
the 11 dishes.
markets strongest year since the global

financial crisis in 2007, when transaction
volumes stood at US$10.3 billion.
JLL forecasts 2014 will be a similarly
outstanding year, although transaction
volumes are likely to fall on the back of
limited supply, despite strong demand.
Singapore, Japan and China led
the regions growth in 2013 with Japan
topping overall investment volumes at
US$2.7 billion, up by 480% on 2012, as
hotel trading performance improved in
line with the expansion of the domestic
economy and renewed growth in
corporate and leisure travel.
Expanded show
at Foodservice
Australia 2014
New products, features and exhibitors will be on show in
Sydney from May 25 to 27 at Foodservice Australia 2014,
the only exhibition in Australia aimed solely at the hospitality
industry.
The expanded show is running at the Royal Hall of Industries
at Moore Park, where extra space will be used to house more
exhibitors, a regional producers pavilion and the new Caf
School focusing on the lunch and take-away food trade.
The new regional producers pavilion will showcase boutique
food, drink and ingredient suppliers from all over Australia.
Visitors will be able to taste all the new ideas and meet the
producers behind the products.
Other highlights of the event will include the Rare Medium
Chef of the Year, free business workshops in the Restaurant
Theatre, Australias Best Pie Competition, Global Pizza
Challenge, World Chocolate Masters and much more.
Le Passage Mohkan
Shan brings gourmet
dining to China
French luxury country house hotel and restaurant Le Passage
Mohkan Shan in Moganshan, China, is this Spring opening its
Oriental Banquet Room for gatherings and entertainment. It
offers dining for up to 120 people ideal for weddings and large
gatherings. This will see the further development of Le Passage
Mohkan Shans Chinese dining options on the menus across
the hotel with the best of Cantonese and Shanghainese cuisine.
Located only 2.5 hours from Shanghai and one hour from
Hangzhou, the property is nestled in the rolling hills of an
organic tea plantation and a lush bamboo forest. Offering fine
French and Chinese cuisine plus private dining options and
using organic produce from the surrounding mountains, Le
Passage is fast becoming a leading gourmet destination in Asia.
n d u s t r y
e w s
Qooco
launches
training
solution
Qooco, a global mobile education
solutions provider, has launched a
vocational training solution for hotel
chains. Qooco Hotel was created to help
hoteliers fast-track critical service skills
development in a more cost-effective
and results-driven way than traditional
classroom training methods.
The new mobile vocational training
solution helps to dramatically improve
service delivery standards and
consistency, through highly practical
lessons that simulate real-life service
scenarios.
The solution excels in many areas
currently lacking in traditional training.
These include a simple reporting and
feedback system on training progress/
results of individuals for training
managers, based on real-time data;
training and results tracking delivered

remotely to devices anytime, anywhere;
proprietary technology which provides
immediate and personalised feedback to
trainees; maximised productivity through
minimising time in the classroom, away
from service stations; scalable and
customisable systems for different training
needs.
Qooco Hotel is beta-tested and one
of the most cost-effective in the market.
It covers more than 100 scenarios, with
more being developed, and helps to
sharpen hospitality employees core
service skills in food and beverage with
interactive lessons.
The lessons are gamified and can
be accessed via Android and iOS tablets
and smartphones, allowing service staff
to learn anytime, anywhere. With the
solution, targeted training is delivered
remotely at a time that best suits the user.
Talent managers will also be empowered
to track results and areas of improvement
of individual staff in real time.
In addition, hiring managers can
use the app to expedite the interviewing
process, such as assessing potential hires
abilities in core service skills.
Qooco Hotel is the third addition to

the Qooco family, following a series of
language-focused mobile applications
such as Qoocos Hospitality (English and
Mandarin), which is aimed at improving
the spoken English and Mandarin of
hospitality staff. The brands solutions
are all compatible with Android and
Apple systems.
Global hotel
prices rise
again
Latest Dorsett property

opens in Hong Kong
Dorsett Tsuen Wan is the newest four-star hotel to open in the bustling Tsuen Wan
district of Hong Kong.
Owned and managed by hospitality group Dorsett Hospitality International, the
property is 30 minutes drive from Hong Kong International Airport and Hong Kong
Disneyland and eight minutes walk to the Tai Wo Hau MTR Station.
The hotel has 547 rooms and suites in eight different room types with
contemporary and chic furnishings. In addition, it offers six meeting rooms.
Dorsett Hospitality International is a spin-off from Far East Consortium Ltd. It has
three brands under its umbrella, the upscale and midscale Dorsett Hotels & Resorts,
d.Collection, comprising a range of charismatic boutique hotels, and the value-led
Silka Hotels chain.
10
AHCT April 2014
The average price of a hotel room

around the world rose by 3% during
2013, according to the latest The
Hotels.com Hotel Price Index (HPI).
This means there have now been four
years of steady rises in hotel prices
since the substantial falls during the
financial collapse of 2008/9.
Set at 100 in 2004, the HPI tracks
real prices that hotel guests actually
paid for their accommodation around
the world. The HPI for 2013 stands at
110, seven points lower than its peak
in 2007 despite the recent growth, and
just ten points higher than at its launch.
The Asia regions HPI fell by 2%,
compared with 2012, the only region to
record a fall, but the region continues
to offer some of the worlds best value
hotel accommodation.
PERFECT COFFEE IN ONE TOUCH

Egro ONE: the ultimate touch screen technology now with
the new Powder Module.
www.ranciliogroup.com
n d u s t r y
e w s
dusitD2 Phuket Resort Thailand
Dusit grows
brand family
The Dusit Devarana New Delhi has
recently opened its doors, a 50-room
urban boutique resort nestled between
Indias capital city and the corporate hub
of Gurgaon. Its opening signals the first
foray of the Dusit chain into the Indian
market.
With amenities such as a round-
Micros adds
iRiS Software
Systems
the-clock personal butler service and

the first Indian outpost of Londons
Michelin-starred Kai Restaurant, the
resort is also making waves in the
architecture and design worlds.
In April 2014, the brand will also
see another resort opening in Thailand,
this time on Phuket Island. The dusitD2
Phuket Resort is only steps away from
popular Patong Beach, the location
of the islands entertainment and
shopping district.
Micros Systems, Inc., has announced

the addition of iRiS Software Systems
hospitality guest service applications to the
hosted Micros Commerce Platform (MCP).
Micross recently released MCP provides
for the integration of content across a single
site, including the integration of multiple
thirdparty solutions. iRiS awardwinning
guest service applications, iRiS Valet, iRiS
F&B, iRiS Lobby, iRiS Mobile Concierge
and iRiS Spa, will now be part of the MCP
community.
We are pleased to offer the iRiS
hospitality guest services applications,
which deliver an exciting mobile guest
experience that fully integrates with our
Micros solutions installed around the world,
stated Tim Brown, SVP eCommerce,
Micros.
The ability to connect an unlimited
number of thirdparty solutions to our
customers in such a seamless manner
through the MCP management module is
a key capability of the Micros Commerce
Platform.
10 years of NRA Kitchen Innovations Award

The US National Restaurant Association
recently announced the recipients of the
2014 Kitchen Innovations (KI) Awards,
which honour equipment and technology
that specifically improve back-of-the
house operations and benefit restaurant
operators.
The 2014 KI Award recipients reflect
the trends and topics most important
to foodservice operators today. The 24

selected innovations offer solutions for
operators addressing waste reduction
and energy conservation, enhanced
sanitation, as well as increased efficiency
with equipment that showcases hybrid
cooking techniques and reduced
cooking times.
In addition to proudly celebrating
our 10 year anniversary, this years

honourees demonstrate the continued
tradition of the KI Awards in celebrating
innovative companies making a
measureable impact on the day-to-day
operations of the foodservice industry,
said Sam Facchini, co-founder and
co-owner of Metro Pizza and the 2014
NRA Show Convention Chair.
Fired Up Kitchens a 2014 KI award winner
12
AHCT April 2014
Authentic f lavor. Inspired.
Made with an ideal blend of authentic savory ingredients, asian moonz potato
rounds deliver bold, exotic flavor and a crisp, golden texture to stand out in any
operation. Satisfy adventurous tastes with Sweet Chili,
Indian Style Curry, and Roasted Onion varieties.
Make asian moonz part of your menu

or create an LTO today! To order a sample,
contact your Lamb Weston sales representative.
ConAgra Foods, Inc. All rights reserved.
www.lambweston.com
n d u s t r y
e w s
Celebs at
Chatrium
Hotel
Dr. Joachim Gauck, the president of
Germany, stayed with his delegation at
Chatrium Hotel Royal Lake Yangon in
Myanmar recently while attending the
first Myanmar-Germany Business Forum
in Yangon, where he met Myanmar
president Thein Sein and Nobel Peace
Prize laureate Aung San Suu Kyi.

President Gauck also hosted a dinner at
the hotel.
Other recent guests include Crown
Princess Mary of Denmark and the
Danish minister for development
cooperation, Rasmus Petersen. They
were in Myanmar for the princesss
latest charity project with the United
Nations Population Fund (UNFPA) in the
country. She serves as the patron of the
UNFPA and supports the agencys work
to promote maternal health and safer
motherhood across the world.
Orient-Express
Hotels name
change
Orient-Express Hotels Ltd, owners and
operators of 45 luxury hotel and travel
experiences in some of the worlds most
inspiring destinations, began marketing its
collection of hotels, trains, safaris and river
cruises under a new brand, Belmond, from
March 10, 2014. Marking an important new
era in the companys history, the new name is
said to embrace all that is special about this
unique travel operator.
The new brand name provides us with
a fresh opportunity to tell our story from
romantic journeys across Europe in the
authentic restored carriages of the Venice
Simplon-Orient-Express, to cruising along the
undiscovered rivers of Myanmar on our river
cruiser, Orcaella, and sunset cocktails on the
terrace of our newest hotel El Encanto, said
John M. Scott, president & chief executive
officer of the company.
PHG partner with Himalayas

Hotels & Communities
Preferred Hotel Group has partnered
with Himalayas Hotels & Communities, a
move that enhances the companys AsiaPacific portfolio with the addition of two
lifestyle hotels: Himalayas Qingdao Hotel
and Resorts and Himalayas Nantong
Hotel.
Himalayas Qingdao Hotel was
scheduled to open at the end of March
2014. It is located in the seaside Laoshan
District at the base of Mt. Lao (Lao Shan).
Meanwhile, Himalayas Nantong Hotel
is scheduled to open at the end of April
2014 in Nantong a fast-growing river
port city at the mouth of the Yangtze
River in Jiangsu province. The hotel is
located between the main city centre
and the new CBD, next to Wolf Hill (Lang
Shan), one of the areas most popular
tourist destinations.
14
AHCT April 2014
Preferred Hotel Group Himalayas
SURPRIS
INGLY
INGENIOUS
FHA/WSA 2014, 08 - 11 April 2014
www.advantageaustria.org
THE AUSTRIAN EXHIBITORS

SINGAPORE EXPO CONVENTION & EXHIBITION CENTER
FOOD ASIA 2014 | HALL 8P2-08, 9J2, 9K2
9K2-07 | A. Darbo | www.darbo.com
jams, fruit spreads, fruit syrups and honey
9J2-09 | Anton Haubenberger | www.haubis.at
pre-cooked frozen dough products
9J2-01 | Gunz | www.gunz.cc
one-stop provider for foods and beverages
9J2-06 | iSi | www.isi.com
pressurized gas containers, cream whippers
9J2-08 | Die Ksemacher | www.kaesemacher.at
cheese specialities, antipasti
9J2-07 | Pfanner | www.pfanner.com
fruit juices and ice teas from Austria
8P2-08 | Rauch | www.rauch.cc
fruit juice and beverage producer
9K2-06 | Spaetrot Gebeshuber | www.spaetrot.com
characteristic regional wines
9J2-12 | TSC Food Products | www.tsc.at
chilled products, confectionery
9J2-03 | VERIVAL | www.verival.at
organic foods in the dry goods segment
9K2-05 | Waffelmax | www.waffelmax.at
"WaffelGOLD": baking mix for waffles
9J2-04 | Wildalp | www.wildalp.at
finest untreated spring water as baby water
BACKERY & PASTRY ASIA | HALL 1E2
1E2-03 | Citrocasa / TMP | www.tmp.at
Citrocasa's automatic juicers
For more information

ADVANTAGE AUSTRIA Singapore
T +65 6396 6350 F +65 6396 6340
E singapore@advantageaustria.org
W www.advantageaustria.org/sg
1E2-11 | IME | www.ime.at

canteen and restaurant technology
1E2-01 | Knig Maschinen | www.koenig-rex.com
bakery machines and plants
WINE & SPIRITS ASIA 2014 | HALL 10D2
10D2-05 | Austria's Fine Brands | www.austriasfinebrands.com
top Austrian wine brands
10D2-08 | F.TV | www.ftv.com
f 88 Luxury Energy Drink
10D2-13 | Mnzenrieder Wein | www.muenzenrieder.at
top white, red and dessert wines
10D2-07 | Nannerl | www.nannerl.at
violin-shaped liqueur flasks
10D2-14 | Destillerie Ollmann | www.destillerie-ollmann.at
fine brandies, liqueurs
10D2-11 | Skoff original | www.skofforiginal.com
white and red wine with a long tradition
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Austrian top wines from a single supplier
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eye-catching hygienic glass organisation for your bar
10D2-15 | Vienna Wine Trade | www.v-w-t.com
sparkling wine, wine, fruit juices, hand-blown glasses
10D2-12 | Zantho | www.zantho.com
fine wines from Burgenland for discerning tastes
n d u s t r y
e w s
Sheraton
to reach
500 hotel
milestone in
2016
Starwood Hotels & Resorts Worldwide,
Inc. has announced that its largest and
most global brand is poised for recordbreaking growth, with 35 new hotels
expected to open over the next 12
months. Nearly half of the new Sheraton
hotels will open in China, where there
will be approximately one hotel opened
every three weeks. Sheraton will also
enter numerous new markets in the AsiaPacific region, including New Caledonia,
Samoa, Sri Lanka, Tajikistan and
Kazakhstan, and return to Iraq.
In China, the brand will launch
in Wuhan, Shaoxing, Nanchang,
Zhengzhou and Qingdao, while adding its
third hotel in Beijing and fifth in Shanghai.
More than 13 additional Sheraton hotels
are slated to open in China by 2017.
In India hotel openings are scheduled
for Bengaluru, Noida and Chandigarh
over the course of this year and 2015.
Thumbs up at topping-off
in South Jakarta
The topping-off ceremony of The 1O1 Jakarta Sedayu Darmawangsa hotel recently
took place, celebrating the final stage of the 17-storey tower development.
Attended by approximately 30 people from the management team of the
owning company, PT Visi Utama Indonesia, and PHM Hospitality management
team, the ceremony took place on the 17th floor of the upcoming hotel, with a hotel
blessing by directors of both companies. PT Visi Utama Indonesia is a joint venture
company of Agung Sedayu Group and PT PanoramaLand Development.
The hotel will be ready for operation by November.
Onyx expands
NEXT to be F&B consultant

for Waldorf Astoria Bangkok
Bangkok-based consultancy firm for food and beverage lifestyle concepts, design
and solutions, NEXT, has been appointed F&B consultant for the forthcoming Waldorf
Astoria Bangkok, by Magnolia Finest Corporation Ltd. It will oversee, coordinate and
generally represent the ownership during the development of the restaurant and bar
concepts. NEXT will also create a branded concept for the project.
Towering 60 storeys high and built as a mixed-user development, Waldorf Astoria
Bangkoks striking design sets it to be Bangkoks latest icon. It will offer an all-day
dining restaurant, two speciality restaurants, two bars and a lounge.
16
AHCT April 2014
Thailand-based Onyx Hospitality Group

recently announced a number of hotel
openings in evolving markets, including
Bangladesh, China and Sri Lanka, as well
as product developments and innovation
across the brand portfolio. With the
groups operations encompassing 35
hotels and an inventory of more than
5,000 rooms, these developments serve
to further strengthen its reach in Asia and
beyond.
Expansion includes the Amari
Dhaka Bangladesh, 5km from Dhaka
International Airport in the business
district of Gulshan. It is scheduled to open
late in 2014 and will feature 134 guest
rooms and suites.
Recent openings include the Grand
Pujian Residence in Shanghai, China, and
Amari Buriram United in the north-east of
Thailand.
p o n s o r e d
e a t u r e
Andrs Lara
Cacao Barry Ambassador
and Group Pastry Chef,
Jason Atherton Group
Ivy Wong
Pastry Chef,
Fairmont Singapore
& Swisstel The Stamford
Ramon Morat
Creative Innovation Leader,
Cacao Barry
Janice Wong
Owner and Founder
of 2am:dessertbar
and 2am:lab
Thierry Delourneaux
Executive Pastry Chef,
Fairmont Singapore
& Swisstel The Stamford
These chefs release

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n d u s t r y
e w s
Targeting the MICE sector digitally

In a move designed to help Thai
hotels, in the Thailand Convention &
Exhibition Bureau (TCEB) has gone
digital in a big way and kickstarted an
online marketing strategy and outreach
programme targeting MICE markets
worldwide.
The bureau, a public body tasked
with supporting MICE, expects to
implement seven marketing campaigns
focusing on both domestic and
international MICE markets.
This will be done by using a state-ofthe-art website

www.businesseventsthailand.com as
the centre of a MICE database to provide
updated information for worldwide MICE
target groups, the bureau said.
Currently, the website is in three
languages: English, Thai and Chinese.
But the plan is to add a further five
more, including Japanese, Vietnamese,
Indonesian, Korean and Russian, this year
to support more target groups, it added.
This is designed not only to help the

MICE segment hold its own in an ever
increasing and competitive market but
also to restore the sheen to the Thai
tourism and hotel sector after it has been
dented badly, if unevenly, by Thailands
ongoing political crisis.
We would like to clarify that a part
of the strategy is to introduce online
sales and marketing tools, which MICE
entrepreneurs, including hotels in
Thailand, can utilise in promoting their
TCEBs online compaign is targeting potential MICE markets worldwide
20
AHCT April 2014
MICE offerings through TCEBs database

worldwide, the bureau said.
Customisable sales and marketing
tool will help save time and online
marketing budget. Also, the strategy
calls for collaboration between TCEB and
MICE entrepreneurs to further penetrate
the online MICE market place.
The initiative started as evidence
emerged of just how much of a hit the

continual protests in the Thai capital at the
turn of the year had been for hotels there.
Anecdotally it was known properties
in Bangkok close to the protests were
down massively, with 10% occupancy
along some parts of Sukhumvit being
considered normal at times during the
disturbances.
n d u s t r y
e w s
Conversely, properties in Phuket

and Samui have been faring much
better, according to research from the
Phuket-based C9 Hotelworks hospitality
consultancy.
In Phuket the situation was helped by
the record 3.2 million international arrivals
clocked at the islands international airport
amounting to a 26% year-on-year growth,
according to the research.
In 2013 Phuket was able to push up
average room rates with only minimal impact
on occupancy, Bill Barnett, managing
director of C9 Hotelworks said on the
company website.
Across in the Gulf of Thailand its a similar
story. Koh Samui saw a record 1.7 million
travellers visit the island. Foreign visitors
account for 88% of the total market with
nearly half coming from Western Europe said
the website.
Hotels across the island enjoyed an
upswing in performance during the year.
Room rate demand and average daily rates
increased at 5% and 7%, Barnet added.
This he put down to the rising prominence
of nearby Surat Thanis airport as a second
gateway to Samui.
Michael Mackey
Since 1978
AHCT April 2014
21
n d u s t r y
e w s
Six Senses Hotels Resorts Spas has announced its first resort in the Seychelles
Six Senses to be in
Seychelles and Maldives
Adding to its wealth of experience operating Indian Ocean resorts, Six Senses Hotels
Resorts Spas has announced its first resort in the Seychelles, called Six Senses Zil
Pasyon. Scheduled to open in 2015, the resort is located on the private island of
Flicit. The island is approximately 55 kilometres (30 nautical miles) northeast of
Mah, with access by helicopter from the international airport or a short boat ride from
neighbouring La Digue and Praslin islands.
Meanwhile, Six Senses Laamu in the Maldives will present its second Aqua Season
from May 1 to October 31. The season features a series of aqua-focused events
including the celebration of International Surfing Day, the yearly turtle nesting and
hatching, the popular Maldivian by the Sea culinary experience plus Aquafitness.
Wine &
Gourmet
Japan 2014
Running from April 2 to 4, Wine &
Gourmet Japan 2014 at Tokyo Big
Sight in Tokyo, is geared up to welcome
72,000 trade visitors from all over
Japan, comprising buyers, retailers,
manufacturers and professionals from the
wine, spirits and food-service markets.
Participating this year are nine
country and four product pavilions,
featuring a varied selection of Japanese
wines and sake, plus zones for
international wines and beer. In total, the
dedicated wine and spirits networking
business platform, along with its partner
fairs, is welcoming 900 companies
22
AHCT April 2014
globally, showcasing over 500 wines and

a myriad range of gourmet foods. There
is also a dedicated speciality coffee zone.
The five partnering trade fairs are
FABEX, Dessert, Sweets, Bakery & Drink
Festival, PB-OEM, Japan Meat Industry
Fair and Japan Noodles Industry Fair.
Yanqi Lake
Kempinski
Hotel Beijing
opening
Yanqi Lake Kempinski Hotel Beijing, the
largest property in China of European
luxury hotel company Kempinski, will
be unveiled in May. The development is
set on 14-square-kilometre grounds in
the heart of scenic Yanqi Lake, Beijing.
It includes a total of 595 guestrooms
and suites, of which 306 rooms are
located on the mainland. A further 111
rooms at the State Guest House and
178 rooms spread across 12 boutique
hotels are situated on a private island.
Around 14,000 square metres
of meeting space, including a
8,277-square-metre conference centre
and an outdoor event space set amid
natural gardens offers the option of
a fully-integrated MICE destination.
Leisure facilities include a marina, an
18-hole golf course designed by Gary
Player, a spa, fitness facilities and a
childrens club.
PR for
companies
on a DIY
budget
jlnpr, a full-service PR and marketing
agency dedicated to the travel and
hospitality industry, has launched
a new public-relations service for
businesses who dont have the
budgets to afford a full-time PR person
or agency: the DIY PR package.
The package makes PR accessible
(and affordable!) for every business,
no matter its size, goals or budget, y
b
providing all of the information and the
step-by-step instructions necessary
to execute a successful campaign,
start-to-finish, without the significant
investment that outsourcing PR can
sometimes require.
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to see how Henny Penny brings you
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do the math.
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n d u s t r y
e w s
Yangon
building 250
more hotels
The hotel industry in Yangon is set for
a massive expansion as the number of
hotels will more than double from the
current 190 to 340, according to Yangon
region minister for Hotels and Tourism U
Soe Min.
Yangons current stock of 9,000
hotel rooms is set to more than double
in coming years to 29,000, according

to the minister. As tourist arrivals have
increased, more hotels are needed and
some hotels are expanding, U Soe Min
said. Some of the new projects have
already opened and some are under
construction.
Among the new investors is
Adventure Myanmar Tours & Incentive.
A spokesperson said the company
planned to invest US$56 million in a fivestar hotel in Yangon and had received
permission from the Myanmar Investment
Commission.
US hospitality jobs boom

Job openings in the US restaurantsand-accommodations sector rose to a
six-year high in January, according to the
latest figures from the Job Openings and
Labor Turnover Statistics programme of
the Bureau of Labor Statistics.
There were 534,000 job openings
at restaurants and lodging places
on the last business day in January,
24
AHCT April 2014
on a seasonally-adjusted basis. This

represented the highest level since
December 2007, when 535,000
restaurant and lodging jobs were
available.
After hitting a cyclical peak in late
2007, job openings fell sharply during the
recession, explained Bruce Grindy, chief
economist of the National Restaurant
Association. During 2009
and 2010, the restaurantsand accommodations sector
averaged fewer than 250,000
jobs openings each month.
Job openings trended
upward as the economy
improved, with the number
averaging roughly 450,000
each month during 2013.
Welcoming
Chinese
guests
Luxury resort chain One&Only has
introduced a number of features to its
properties that are designed to make
Chinese guests feel at home.
Chinese guest services at the
resorts now include Putonghua
language services, Union Pay access,
Chinese newspapers and news
channels availability, as well as Chinese
food and beverage options.
Chinese guests are of everincreasing importance to us and we
want to make sure that they are well
looked after and comfortable at all
times during their stay, commented
Mark DeCocinis, the chains Chief
Operating Officer.
One&Only has resorts in the
Maldives, Mauritius, Dubai, the
Bahamas, Mexico and South Africa.
It recently announced plans to open
three new resorts, including one in
China at Sanya on Hainan Island.
Sheraton
appoints
350 club
managers
Sheraton Hotels & Resorts has
appointed 350 full-time club managers
to its Sheraton Club lounges worldwide.
Club managers will offer a range of
personalised services as part of the
Sheraton brands continued effort to
enhance the club experience.
This initiative comes on the heels
of a US$120 million investment to
upgrade Sheraton Club lounges across
the globe, which resulted in a 125%
increase in bookings. Sheraton Club
is now a US$500 million business,
driving 15-20% of total revenue at
each Sheraton and far exceeding initial
forecasts for the premium upgrade
offering from Starwoods largest and
most global brand.
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Plurima has a footprint starting from just 3.8 square metres
making the most of small spaces.
User-friendly
Plurima is easy and instinctive to use. Visual settings
and exercise suggestions via QR codes provide workout guidance
even without professional supervision.
Stylish lines
Plurimas contemporary design, ergonomic lines and premium
materials add sophistication to any wellness environment.
Discover Plurima.
Join us at FHA Singapore, Hospitality Style Asia pavilion, 4E1 01 booth, visit
www.technogym.com or book an appointment with our consultants in Asia:
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Hong Kong & mACAU: Unit 3008, 25 Canton Road, TST, Kowloon, Hong Kong (852) 3116 2622 info_hk@technogym.com
inDoneSiA: Wisma Nusantara 6/F, Jl. MH. Thamrin No. 59, Jakarta (62)21 391 3943 info-id@dynaforceintl.com
mAlAySiA: 2/F, Bangunan Bangsaria, No.45E Jalan Maarof, Kuala Lumpur (60) 3 2287 9989 info-my@dynaforceintl.com
PHiliPPineS: Unit 204 Alabang Business Tower, 1216 Acacia Ave, Muntinlupa City (632) 809-7134 inquiry@esports.net.ph
SingAPore: 1 Kaki Bukit Road 1, #02-14 Enterprise One, Singapore (65) 6842 3166 info-sg@dynaforceintl.com
THAilAnD: 5-03, 5/F Ploenchit Center, 2 Sukhumvit Road, Bangkok (66) 2 656 7886 info-th@dynaforceintl.com
VieTnAm: 4FL Crescent Plaza, 105 Ton Dat Tien, Phu My Hung, Tan Phu ward, District 7, HCMC ask.us@cswellness.vn
www.technogym.com
a n a g eme n t
Your
industry
needs you
Leading hospitality industry figures discuss issues in F&B recruitment
A changing scene
in China
Ren J.M.
Schillings,
managing director,
TOP Hoteliers
The choice and quality
of restaurants outside of
international hotels has
taken a huge flight in China,
in the past decade. The major
cities such as Beijing and
Shanghai are no longer a
culinary backwater when
it comes to free-standing
restaurants and while at first, about a decade ago, they were copying
concepts from world cities such as Hong Kong, Singapore, Tokyo,
Dubai, London or New York, the last 10 years certainly saw that in
China we could find some of the most amazing restaurants.
Internationally trained chefs and F&B managers who came to
China for a job often saw the potential and opened a restaurant.
Foreign and Chinese investors saw the potential and created new
places, hiring again talents from overseas and giving Chinese F&B
enthusiasts a chance to discover a whole new world.
Certainly in the pre-financial crisis years and lead up to the 2008
Beijing Olympics and the 2010 Shanghai World Expo, it seemed
that world-renowned chefs had to have a restaurant in China as well.
Hong Kong, Macau, Singapore were just in that line of world cities
together with Tokyo, Dubai, Las Vegas etc. but the more daring were
looking to add Beijing and Shanghai as new names on their list.
New money, a thriving economy, and a population that was
learning how to drink fine wines, nibble on French cheese or discover
cuisine from Mexico to Australia and was rushing to get a seat at
the hottest new tables in town, next to so many French, Italian
and Japanese restaurants, either authentic ones or a new twist to
26
AHCT April 2014
the traditional restaurants, in direct competition to whats usually

found in international hotels.
The local magazines targeting expat populations were half filled
by restaurant reviews, new restaurant openings announcement
and new chef arrivals. However, lately, perhaps geared by soaring
rents and the effects of the austerity measures by the Chinese
government to curb exorbitant spending by government officials
the mushrooming growth of more and more exclusive restaurants
has been dampened.
It is also a matter of just too many of the same and everybody
jumping on a bandwagon, which then becomes simply overloaded.
Recently we see that long-established restaurants with a loyal
clientele and admired in the media for their for outstanding food,
are nevertheless closing their doors.
The operators cannot equate their culinary success with
economic viability. While in some cities, new hip restaurants keep
opening a (second) venue in new CBDs or newly developed food
and beverage streets, some of the older haunts have to make way
for new development.
Further we see a strong trend for freestanding restaurants to
be replaced by standard concepts, operated by restaurant groups,
be they local or international. That means less distinction in the
restaurant scene and seeing the same brands with the same food
menu in different cities in the region. Just as one sees the McDonalds
and Starbucks concepts on more and more corners, one can
now also find a favourite and trusted restaurant name in
more locations.
It does render the F&B scene blander and less unique. However,
for employees working in these standardised, often franchised
concepts, it can provide more stable employment. Not only do
these restaurant groups possess years of experience in operating
the restaurant business, as opposed to the odd chef who starts his
own restaurant, they are also often backed by a more professional
structure of management, operating more restaurants of a similar
concept in a region.
These can in some cases prove to be more efficient and profitable
than, for example, one hotel operating five to seven restaurants
managed by an F&B director, executive chef and their team.
This is especially the case when the total focus is on restaurant
management, versus having the F&B as a necessity in a hotel where
room revenue is the main moneymaker. In the recent two years,

TOP Hoteliers has seen an increase in franchise-concept restaurant
brands among our clientele, looking to hire talent to operate their
stores in ever new areas.
They are either worldwide established brands or some locally
developed ones, often a copy of a single successful restaurant, as well
as concepts that had an origin in other markets, now expanding
Culture is everything
Veon Tsang, managing director,
HotelsHR Limited
Yes, there are issues with recruiting and retaining good staff in the
face of a rapidly expanding hospitality industry. There are several
measures you can take to mitigate this. You can recruit graduates
and train them yourself, from the ground up. You can also recruit
people with no background in the industry.
Several hospitality groups do this very effectively. Hyatt and
Shangri-La are examples of this. They let staff grow within the group
a n a g eme n t
internationally and choosing China as a place to grow fast.

Ren J.M. Schillings holds a Masters degree in International Tourism
Development from the London Metropolitan University. After a career
as hotel manager in Asia and other continents he now heads an executive
search firm in greater China and Asia, TOP Hoteliers, which was the
first hospitality recruitment and executive search firm to open offices in
the Peoples Republic of China
turnover is subsequently low. They dont just use money to attract

staff, but try to build a culture and a harmonious environment, so
staff wont jump for just a few more dollars.
F&B is different from other departments, in that more junior
staff dont generally need a skill, or such a high level of education.
Having said that, a lot of general managers come from an F&B
background! Sales and marketing staff on the other hand usually
require higher-level skills.
Turnover for junior F&B staff, up to the level of restaurant
manager, can be very high. One of my clients, for example, wants
us to find 80 F&B staff, mostly at a junior level! Its difficult to
find so many.
Those with a higher level of education will still do say six months
as a waiter, but if they demonstrate any ability can then move very
fast. If they have a lower level of education they can find themselves
stuck there and its then they can become frustrated. Strategies to
retain these kinds of staff can include a five-day working week,
shorter breaks between the lunch and dinner shifts and a good
working culture, where staff can grow with the company and are
happy with the property, the working environment, their boss and
other staff and the benefits.
Overall, if you are an employer, try to be a better boss and team
player. In hospitality, culture is everything.
Veon Tsang is managing director of HotelsHR Limited, a leading
hospitality executive search firm specialising in providing career
placements for upscale hotel chains, resorts, restaurant groups and clubs
in Asia. HotelsHR is headquartered in Hong Kong with regional offices
in Beijing and Shanghai
AHCT April 2014
27
a n a g eme n t
Picture: Hospitality Industry Training and Development Centre/Chinese Cuisine

Training Institute/International Culinary Institute Hong Kong
Passion and
commitment are key
Paolo Gorreri, manager, food and beverage
operations and training, Hospitality Industry
Training and Development Centre/Chinese
Cuisine Training Institute/International
Culinary Institute Hong Kong
For good F&B staff, there are some core qualities that one must
possess: positivity, cheerfulness, a willingness to learn, being a
good team player and being highly service-oriented. And the most
important, staff must be trustworthy and sincere: sincere in what
they are doing, sincere to the industry, sincere to the guests. These
qualities are essential to F&B staff across all levels.
For senior and management staff, of course, we may need other
qualities, such as leadership and the ability to make fast and correct
decisions.
Finding young people with these abilities and the ability to
serve, with some natural charisma, is not easy. However, if one is
really sincere and passionate about the industry, it is possible to find
suitable candidates and then groom and train them.
Compared to previous decades, young managers are now given
more opportunities to be promoted to senior positions, due to the
competitiveness of the human resources market. We are delighted to
see young F&B professionals progressing faster in their career path
and reaching key positions at a younger age. However, at the same
time, this may pose challenges for recruitment, as F&B management
requires experience which can only be gained over time.
With the booming of the hotel and F&B industry in the region,
there are more opportunities available for F&B professionals and
hence retention of the best talents may now be more difficult.
However, at the same time, we see how both the industry and F&B
professionals benefit from this.
The industry tends to offer more training and benefits to attract
talent and, in return, more people are being attracted to stay in the
industry due to the better offers and extensive opportunities for
further development. Considering the factor of retention, those
with real passion are provided with more opportunities, recognitions
and rewards.
There are couple of areas I would recommend for the training:
first, with the growth of the wine industry in Hong Kong [and
elsewhere in Asia], F&B people should be well trained in this area.
Secondly, cross-training in the entire hotel operation. We equip
our students with knowledge about the entire hotel operation
through cross-departmental training even though they are only
studying F&B related courses. This is in order to enhance the
competiveness of our students in the recruitment market, since
most hotel employers nowadays are in favour of employees with
knowledge transferrable across departments.
And for hotels, we believe it is also crucial to provide crosstraining to all entry staff. F&B, after all, is about teamwork.
Established in 1984, the Hospitality Industry Training and
Development Centre provides quality vocational training for secondary
28
AHCT April 2014
school leavers with an aspiration to enter the hospitality industry, offering

training equipment in Western, Japanese and Chinese cuisine and hotel
operations. HITDC operates the T Hotel, training restaurants and a
training spa for students to receive professional training in an actual
working environment.
An innovative
approach
Neethiahnanthan Ari Ragavan, dean, Taylors
School of Hospitality, Tourism and Culinary
Arts
The challenges vary at different levels of hiring, from front-liners
to management levels. When we speak about F&B outlets we are
mindful that one has to look at both service quality and food quality.
Often in Malaysia you will find that there are major complaints on
service quality given most companies now prefer to hire foreign
workers, as they are more predictable than locals, who do not wish
to take up such jobs, as the salary does not measure up.
At the other extreme, at the senior management level, one would
need to look into the ability to hire not only staff who have the
required skills and competencies of F&B operations but also those
with the ability to manage a profitable business.
Management competencies in areas related to sales, marketing,
customer behaviour, financial management and business

development is critical. The complexity of hiring varies, depending
on the position required, which ultimately matches with ones
capabilities.
The Malaysian foodservice industry is highly diverse and offers
an array of options for consumers. It is estimated that about 75 % of
the foodservice sector consists of small and medium-size foodservice
chains or stand-alone operations. This makes the sector highly
fragmented and competitive as this business competes for market
share. Based on a 2011 market report on the foodservice industry
in Malaysia, it is estimated that there are 29,000 outlets in Malaysia
and this is forecast to grow to 30,217 by 2014.
Given the above situation, staff retention in the hotel and
restaurant businesses is a major problem in Malaysia. This is due
Principal: Veon Tsang

Email: veon@hotelshr.com
Hong Kong Office: (852) 2523 1882
Shanghai Office: (86) 21 6103 6822
Beijing Office: (86) 10 6599 7961
a n a g eme n t
to scarcity of talent and generally an in ability of most businesses to

craft a comprehensive people development programme.
Companies in Malaysia, especially small and medium-size
enterprises, need to analyse further the importance of staff retention
in terms of the economic values that it creates for an organisation
in the long term. It is becoming evident that high performing
businesses are investing into high performing teams, which
ultimately facilitates staff retention and minimises turnover.
Training is possibly one of the retention strategies. However,
there are other aspects of the job environment that need attention
in order to create a greater incentive for employees to stay. It is
important that hotels of today look at the training, development
and talent pipeline in a more innovative manner.
Taylors University has recently begun working with renowned
hotel chains through a structured talent development programme for
its Bachelor in International Hospitality Management programme
called STEP Student Employment Programme.
This programme outlines an adoption scheme whereby students
are engaged with hotel chains in the second and final year of the
degree through various management and operations workshops
conducted by the hotels and an internship stint with the them. So
far, five chains Shangri-La, Hilton, Starwood, Mandarin Oriental
and KLCC Convention Centre have adopted approximately 150
students.
The idea is to enable hotels to identify talent while the students
are still pursuing their degrees and not after they have left university.
With the enormous growth in the hospitality and tourism
industry, especially in Asia, F&B recruitment has to be more
HotelsHR is a hospitality executive search firm based in Hong

Kong with branches operated in Beijing and Shanghai. We
specialise in providing regional recruitment services to hospitality
clients including 5-star international hotel chains, restaurant
groups, clubs and golf courses in Hong Kong, Macau, China,
Taiwan and South East Asia.
AHCT April 2014
29
a n a g eme n t
creative and competitive than other industries. The emergence of

Generation-Y will eventually change the landscape of hiring and
retention, given the complexity of the future workforce and the
demand for greater incentives in the work environment.
Recruitment strategy is pivotal in ensuring the entry of a quality
workforce into a job market which is highly sophisticated, especially
in the areas of service quality and customer perception for business
sustainability.
Taylors University School of Hospitality, Tourism & Culinary Arts is the
leading hospitality and tourism management school in Southeast Asia
and is the only school in Malaysia to offer a full range of hospitality,
tourism and culinary arts programmes, from Diploma level up to
Masters degree and PhD.
Service with
confidence
Be fair and straight

In both Hong Kong and Beijing, junior staff dont want to
work in the F&B industry because its too tough and has
long working hours. Its easy for some F&B staff that have
a few years experience to find jobs in other restaurants,
but some of them may not qualify as middle management.
For seniors, salary is their key concern, which means a
high cost.
It is important to train staff so that the right culture is
instilled in them when serving guests. And if retention is a
problem, you can usually find out within the first 48 hours.
Otherwise have DNA to spare or you will not be able
to survive ... be fair and straight at all times ... and tell staff
something they can learn!
Charles Newland,
senior vice president
of food and beverage
and director of Paiza
operations, Sands
China Ltd
The challenge of recr uiting
professional hospitality staff is not
confined to the F&B industry or to
Macau. Operating in any regional
market with dynamic growth will
challenge all business segments. The
reputation of our brand and how
staff are treated and respected go long way in assisting us to recruit
the best candidates.
I would not say retention is not a problem. As mentioned
before, the region in which we operate is going through a dynamic
development phase which presents individual growth opportunities.
Combine that with a relatively young work force and turnover is
natural. With our own company developments, we are able to
provide continued career path opportunities. We focus everyday
on being a market-leading employer of choice.
Providing employees with the expertise they need is critical.
That ranges from technical training to language skills to cultural
sensitivity. I can think of nothing more rewarding than seeing staff
providing sincere and professional service with confidence. That
confidence is gained through a commitment to continued education.
I believe the fundamentals provide the best results: work hard on
being a great employer of choice; hire for attitude and be committed
to train staff for success. Its amazing how many great candidates
we have been able to recruit from among our current employees
because of our commitment to those two strategies.
Sands China Ltd is the leading developer, owner and operator of
multi-use integrated resorts and casinos in Macau. The group owns
The Venetian Macao, Sands Macao, The Plaza Macao and Sands
Cotai Central.
30
AHCT April 2014
Paul Hsu is the founder of Elite

Concepts, which operates
quality free-standing restaurants
in Hong Kong, Beijing, Shanghai
and soon in Taipei
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From left to right: moderator Wenchi Yu,

Emily Williams Knight, president, Kendall
College, Sonia Tatar, director general/CEO,
Les Roches Worldwide, Judy Hou, CEO,
Glion Institute of Higher Education
Identifying a need to
serve women better
The Women in Hospitality and Tourism in Asia Conference which

took place recently highlighted ways in which a better, smarter, safer
workplace for women can be created in this rapidly growing sector
here is a notable gender gap in the number of hotel

general managers, with women not fully represented,
attendees at Women in Hospitality and Tourism in
Asia Conference, which took place at the Hilton Hotel,
Orchard Road Singapore on March 7, heard.
Providing a platform for engagement and sharing of best practice
for an audience committed to the cause of womens empowerment
through learning, the conference brought together subject matter
experts from across Asia-Pacific to talk about issues and opportunities
for women in the hospitality and tourism industry.
The emphasis was on sharing best practice, showcasing
innovative approaches and exploring ways to train, empower, employ
and promote women in the industry.
Believed to be the first conference of its kind, Women in
Hospitality and Tourism in Asia, which was conceptualised by
Diageo, one of the worlds leading premium drinks businesses, as
part of its Plan W strategy, aimed to provide a learning platform
for attendees, speakers and sponsors.
Delegates from all backgrounds learned about new approaches
to training, employment practices, legislation and new business
models, all of which create a better, smarter, safer workplace for
women in this rapidly growing sector.
32
AHCT April 2014
Three CEOs at Laureate Hospitality Education schools took

part in a panel discussion at the conference Judy Hou, CEO,
Glion Institute of Higher Education; Emily Williams Knight,
president, Kendall College; and Sonia Tatar, director general/CEO,
Les Roches Worldwide.
Moderated by Wenchi Yu, founder and managing partner, The
Banyan Advisory Group LLC, the session touched on some key issues.
There is a significant lack of female mentors in the industry,
Emily Williams Knight suggested. There was also a discussion about
whether women often found themselves in a situation of either
you choose to do your job well vis--vis being a great mother.
The consensus was that women often end up doing an average job
of both if they are in the situation of being responsible for both.
This was also considered important because women who struggle
often dont discuss their issues, as they are afraid to take the risk of
looking weak or incapable.
Judy Hou urged women to seek positions above themselves,
saying youll never be ready to grasp the opportunity, so that you
need to take it when the opportunity arises.
All the CEOs felt that these skills need to be embedded in
students while they are undertaking their education.
There was also agreement that there should be more thought
leadership in the corporate world regarding career opportunities for

women in the hospitality industry. Popular belief is that there is no
career track; however that is untrue. Each of the CEOs is a living
example of career progression in the industry.
Each of the CEOs also said that they were seeking opportunities
to further their schools education in the region; be it partnerships
to help develop curriculum or setting up schools in the region.
Emily Williams Knight also revealed that at Kendall College,
70% of the intake were women and Asians were fastest growing
segment. Currently there were 45 new culinary students from Asia.
Some of them were making huge sacrifices, leaving their families
and children in China, for example, for up to four years, she told
the audience.
In his preface to the working paper International Perspectives on
Women and Work in Hotels, Catering and Tourism, professor Tom
Baum one of the speakers at the conference makes the point that:
The recruitment, retention and promotion of talented women for
technical and managerial leadership positions will be necessary to
meet the future skills and productivity requirements of the sector.
Moreover, women will comprise an even larger proportion of
the sectors client base as more will travel for business and leisure.
This too will have an impact on gender equality in the recruitment
of employees.
The UN World Tourism Organisation states that the results
of this initial survey suggest that tourism is worth investing in; it
has the potential to be a vehicle for the empowerment of women
in developing regions. Tourism provides better opportunities for
womens participation in the workforce, womens entrepreneurship,
and womens leadership than other sectors of the economy. Women
in tourism are still underpaid, underutilised, undereducated and
underrepresented; but tourism offers pathways to success.
Other finding include that in the hospitality and tourism sector:
Women represent two-thirds of the global tourism industry
labour force
Asia has the lowest average participation of women
Women working in the tourism industry are on average paid
25% less than male workers for comparable skills
The UN World Tourism Organisation asserts that tourism
can help poor women break the poverty cycle through formal
and informal employment, entrepreneurship, training and
community betterment. However, while in some regions tourism
helps empower women, in others tourism negatively affects the
lives of women and perpetuates existing economic and gender
inequalities
Huge industry growth over the next 10 years through the
creation of 73 million jobs, of which almost 60% will be in
APAC, offers a big opportunity to upskill employees
Challenges are varied: from attraction, retention, reward and
recognition and workplace safety. However the business case for
creating a gender diverse and equitable workforce is clear
Presented in partnership with Hilton Worldwide, The Women
in Hospitality and Tourism in Asia conference was a not-for-profit
event, with all proceeds donated to charities and social enterprises
which benefit women in Asia and, where possible, money will
support projects which deliver hospitality and tourism skills training
to marginalised women.
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Southern
comfort
Langham Place Guangzhou
Government support and an

upwardly mobile middle class
is spurring international hotel
development in southern
Chinas biggest city, Guangzhou,
discovers Rebecca Lo
he year was 1983. White Swan Hotel, a 34-storey

luxury hotel overlooking the Pearl River with 843
guestrooms, opened for business in Guangzhou. It was
fitting that mainland Chinas first property marketed at
international travellers should be adjacent to the American consulate
and set among the colonial mansions on Shamian island.
Designed by Hirsch Bedner Associates, its central atrium with
koi ponds and rock formations was a marvel for both domestic and
international guests. At a time when the only foreign goods in China
were obtained through gloomy friendship stores, the state-operated
White Swan Hotel was intended to be a showcase for what could
be achieved in China.
In the three decades that followed, new luxury hotel offerings in
Guangzhou were scarce and properties that could meet international
standards were easily counted on one hand. At the same time,
Beijings Olympics and Shanghais World Expo spurred phenomenal
hospitality development that matched mushrooming skylines along
the capitals ring roads and in Pudong.
36
AHCT April 2014
It is only in the past five years that Guangzhou seems to be

catching up. While the grand dame White Swan undergoes its first
complete overhaul in 30 years, up and coming starlets are giving
the historic southern Chinese city a glittering new look.
Last August, Guangzhou followed the heels of Beijing and
Shanghai as the third Chinese city to allow transit passengers visafree, 72-hour stays in Guangdong. However, according to Tony Tao
of HVS Global Hospitality Services, the new policy has not resulted
in increased occupancy rates.
Chinas hotel guests are 80% domestic travellers, though in firsttiered cities such as Beijing and Shanghai the percentages are lower,
says Tao. Shenzhen is a transit city and also has more international
travellers. In transit cities, people will choose an international brand.
Chinas five-star hotels come from government requirements
for mixed-use complexes. In order for a developer to get land in a
city, hotels must be built. Five years ago, Guangzhous hotels were
mostly four-star domestic brands. Since the Asian Games in 2010,
the citys five-star hotels have experienced 5% annual growth. In
2013, Guangzhou had an occupancy rate of 69%, higher than the
national average of 63%. Its average nightly rate was 870 yuan, on
par with Beijing and Shanghai. GDP in Guangdong province is
1.2% higher than the national and average spending is 40% higher.
With the new openings, the semi-annual Canton Fair didnt
affect hotel demand as much as before, since there was enough supply.
Tao, a native of Beijing, has worked in HVSs three offices
and opened the Guangzhou office last year. Along with research
and data collection on the hotel industry, HVS assists developers
by conducting feasibility studies to determine if a property
will work.
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A process of education
The main enterprise in China is the government, says Tao. New

owners in Guangzhou are mostly manufacturers, and our biggest
challenge is educating them. Location is a big problem, since owners
are all fighting for the same land. We have to show them why six or
seven-star properties arent feasible. They learn about the industry.
We like working with owners who have 10 or 20 properties and have
developed a brand story. International operators want to work with
this type of owner, too.
Hong Kong-based interior designer Joseph Sy has witnessed first
hand how Guangzhous hospitality offerings have changed in the
past two decades. Around 10 years ago he was designing luxury four
or five-storey restaurants for owners and developers to do deals with
Guangzhou is not really a

resort town, its an urban
centre its not a place that
people will go for holiday.
The big expos such as
Canton Fair are what tend
to drive hotel development
Connie Kang, Steve Leung
Designers
government officials in private dining rooms.
Today, with the focus on responsible fiscal spending, restaurant
negotiations are virtually non-existent. At the same time, the average
Guangzhou resident has more spending clout than ever before.
Commerce was driving the restaurant business in first-tier
cities, says Sy. Developers with government connections had insider
information on planning and infrastructure. People were entertained
and business was done over food. Now the same thing is happening in
second-tier cities. The independent restaurants that continue to do well
in Guangzhou are cha chan teng (uniquely Chinese fast food milk tea
restaurants with a East-meets-West twist) and family-style restaurants.
In the past two years, Marriott, Four Seasons, W, Mandarin
AHCT April 2014
37
a r k e t
e p o r t
New owners in Guangzhou are

mostly manufacturers and our
biggest challenge is educating
them we have to show them
why six or seven-star properties
arent feasible
Tony Tao, HVS Global Hospitality
Services
Oriental and Langham Place opened to join Ritz-Carlton, Hilton
and Grand Hyatt; all except for Langham Place are in the Tianhe
district, part of Zhujiang New Town. Openings forecast for 2016
and 2017 include Park Hyatt, Jumeirah, InterContinental and JW
Marriott, also all in Tianhe. It may seem like a surge, but many
of these projects have been in the pipeline for years. Guangzhous
growth has been much more organic and calculated in comparison
to Beijing, Shanghai or Shenzhen.
Designs for business
The Guangzhou government wants to develop Zhujiang New Town

and the areas radiating out from it, says Tao. Its been restructured
to a high-end central business district with restaurants, bars, offices
38
AHCT April 2014
Mandarin Oriental, Guangzhou Hotel
and residences. Real estate prices are higher, at more than 40,000
yuan per square metre. And there are pockets in Zhujiang still to
be developed.
Previously pastoral farm land to the east of Guangzhous historic
centre, Zhujiang was master-planned with a formal axis leading from
East Station directly to the Pearl River and Canton Tower. 1970s
and 80s midrise apartment blocks with ground floor businesses
are slowly giving way to complexes such as Taikoo Hui with its
Arquitectonica-designed tower housing the Mandarin Oriental.
Its general manager Clemens Hoerth, who previously worked
for MOHG in Prague, believes that the Guangzhou property with
interiors by Tony Chi exemplifies what China is all about today.
Resonating with Mandarin Orientals distinctive elegance
and style, Chi has fused traditional elements of the Orient with
the modern identity of todays China. The spacious surroundings
clad in wood and muted bronze are reminiscent of the spirit of a
timeless Chinese house, as sliding doors lead to intriguing alcoves
and chambers while modern art unfolds at each turn, delighting
the senses and depicting a distinctive sense of place.
See Ping Wang, partner at HBAs Shanghai office, also sees
Guangzhou flexing its status as a first-tier Chinese city.
Guangzhou, which historically has been more involved with
developing its manufacturing business, has for the last few years
been trying to catch up with Beijing and Shanghai in terms of hotel
development. With the economy continuing to grow and property
Marriott Guangzhou Tianhe - business suite bedroom
nicole Goh
customer service lead
Manitowoc foodservice
soh chung-Ky
Bangi Golf resort
W Guangzhou living room
values increasing, developers are more willing to spend. Literally all

areas of the city are expanding. We are working on luxury serviced
apartments at Fraser Suites, private clubs including those at Lin
He Cun and Kaisa Group Plaza and both urban hotels and other
city resorts.
Guangzhou is not really a resort town, its an urban centre,
says Guangzhou native Connie Kang, director of design at Steve
Leung Designers Guangzhou office. Its not a place that people
will go for holiday. The big expos such as Canton Fair are what tend
to drive hotel development.
While about half of the citys population is originally from
elsewhere in China, the heyday of it being a manufacturing centre
is over. Many factories are no longer in operation and are being
converted into offices and art hubs, such as Redtory.
Tao sees districts on the periphery of Guangzhou being slated
for upcoming development, to fulfill domestic travellers needs for
weekend getaways. These include resorts in the riverside area of
Nansha, technology parks in Luogang, the university town of Panyu
and near the airport in Huadu.
The government supports infrastructures such as high speed
trains and metro systems, he says. Chinese holidays are getting
shorter and more spread out. Guangzhou people want to get into
their car and drive somewhere within a three-hour radius for
holidays. Guangzhou will become a bigger metropolis, like cities
all over China.
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Singapore
swings
Regional travellers account for the
lions share of hotel guests in the
Lion City, writes Michael Taylor
ingapores hospitality industry is on a roll, outperforming

most of its counterparts elsewhere in Southeast Asia. Hotel
occupancy rates across the board are averaging more than
85%, with an average room rate in 2013 of S$258 (US$204).
Thousands of hotel rooms were added last year, and thousands more
will be added this year as well.
The luxury segment, in particular, is performing well, but
across the board hotels in Singapore outperform those of many
40
AHCT April 2014
neighbouring countries, and this reflects Singapores popularity as

a destination for both business and leisure travellers, says Kevin
Bossino, Accor Asia Pacifics area general manager Singapore and
GM of Novotel Singapore Clarke Quay.
Australia and Indonesia continue to be the top markets for
Accor properties in the city. Corporate travellers account for 70%
of occupancy during the week. Leisure travellers account for 70%
of occupancy on weekends.
What I have seen is that family travel seems to be increasing
and this is in line with the addition of new family-style attractions in
Singapore, such as the River Safari and the new childrens playground
at Gardens by the Bay. Singapore is a great destination for families
and the market is reflecting that.
Accor currently has five hotels in Singapore, including Sentosa
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According to Anthony Ross, executive vice president, Asia-Pacific,

Middle East and Africa of the Preferred Hotel Group, Singapore
has established itself a stellar reputation as one of the top travel
destinations for both business and leisure travellers in Asia-Pacific.
Visitor arrivals into Singapore continue to increase at a generally
faster pace than the development of new hotel room supply, Ross
says. This trend seems likely to continue moving into 2014. The
Singapore Tourism Board has forecast the number of hotel rooms in
the city state will increase by 3,000 (5%), and visitor arrival numbers
will move up to approximately 16.3 million reflecting more than a
AHCT April 2014
41
a r k e t
e p o r t
Karl Lagerfeld with Bobby Hiranandani, managing director of Royal Group Holdings, the
owners of Sofitel So Singapore, which opens in May 2014. Sofitel Luxury Hotels recently
unveiled The Lions Seal emblem designed by the legendary designer for its latest
project in Singapore
5% increase compared to 2013.

Much of the increase in arrivals can be attributed to the growing
popularity of low-cost carriers, which have made travel within the
region more affordable than ever before. Legacy carriers, meanwhile,
have been offering attractive deals to Singapore in order to stay
competitive with low-cost carriers.
Singapore has a great tourism, business and MICE
infrastructure built on a foundation of efficiency, world-class
facilities and standards of service. This contributes to the seamless
travel experience that business road warriors and leisure travellers
alike have come to associate and appreciate with their journeys
into the country.
Growing prosperity in neighbouring countries is another
important factor. An increasing number of people can afford to
travel, and Singapore is one of their favourite travel destinations.
As Singapores regional neighbours continue to become
more affluent, outbound travel, in particular from Indonesia,
China and India, is burgeoning. Singapore offers excellent family
and adult attractions and is also the Asia-Pacific headquarters
42
AHCT April 2014
for numerous multinational

companies. The demographics
of visitor arrivals reflect the
variety of reasons people travel
to Singapore: meetings/events,
business travel, family holidays
and adult getaways.
Anthony Ross, executive vice president,
Celebrating its 40th
Asia-Pacific, Middle East and Africa,
Preferred Hotel Group Singapore has
anniversary this year, Royal
established for itself a stellar reputation as
one of the top travel destinations for both
Plaza on Scotts is undergoing a
business and leisure travellers in Asia-Pacific
major facelift, which will result
in a new faade as well as a new alfresco restaurant and an Asian
tapas bar. It will be complete in the second quarter of 2014.
Singapore has seen a huge 40% increase in its number of hotel
rooms from 39,000 less than four years ago, to 55,000 today, says
Patrick Fiat, general manager of Royal Plaza on Scotts. In 2013,
about 3,500 new rooms were added. About 80% of these rooms are
under upscale and mid-tier categories and about 20% of these are in
the luxury tier. In 2014, we are expecting 3,000 more new rooms.
Regional travellers account for the lions share of visitors to the
Lion City, and they will remain its key feeder markets.
These include Australia, Indonesia and Malaysia. Singapore
is also enjoying exponential growth from countries in the region,
such as China, Vietnam and the Philippines. Long-haul markets
from the US and the UK have declined slightly, due to the slow
recovery of the economy.
As the Singapore dollar strengthens, leisure travellers and
individual business travellers are becoming more prudent,
but there has been strong growth in the MICE sector. The line
between business and leisure travellers is also becoming blurred as
an increasing number of travellers to Singapore mix business with
pleasure during their trips to the city.
But its not all peaches and cream. One of the key challenges
facing Singapores hospitality industry is the labour shortage and
a r k e t
e p o r t
Raffles Singapore
the city-states tightening of regulations concerning the importation

of foreign workers isnt helping the situation.
With the rapid growth of the hospitality industry, Singapore
hotels are facing huge challenges in attracting and retaining talent.
Meeting the cocktail need
Novotel Singapore Clarke Quay
The Regent Singapore, which has six F&B outlets, is launching a

new bar called Manhattan this month. Reflecting the global return
in the popularity of cocktails, it is modelled after the grand hotel
bars of 19th century, the so-called Golden Age of cocktails.
Manhattan rounds up our renewal of all our food and beverage
venues, says Anne Arrowsmith, director of marketing at Regent
Singapore.
Basilico, our flagship Italian restaurant, opened its doors
five years ago, followed by the renovation of Summer Palace, our
award-winning Cantonese restaurant, and the introduction of our
all-Italian pasticceria Dolcetto by Basilico two years ago.
Calling Singapores hospitality industry the envy of Asia,
Arrowsmith believes that the upcoming opening of the Singapore
Sports Hub and National Gallery will further enhance the countrys
international reputation.
We see this year in similar terms to 2013 and are cautiously
optimistic about the industry, despite another 2,000-plus new
rooms being added to inventory. Regional markets continue to
grow in importance with Indonesia, China and India dominating
demand. It is no surprise that China has been the game changer
over the past four years, with double-digit year-on-year growth in
the leisure sector.
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e c h n o l o g y
Locked
and
loaded
Constantly evolving, hotel door
locking systems increasingly link
into the propertys management
systems to offer ever-greater
connectivity, writes Zara Horner
VingCard Elsafe has recently

launched Essence by VingCard,
the first invisible electronic lock.
44
AHCT April 2014
hen is a lock not a lock? When its on a hotel room,

it would appear.
No longer content to simply prevent entry
through a door, todays industrial locking systems
also monitor, log, report, self-manage and connect.
This ever-increasing connectivity is also enabling guests to use
smartphones and tablets to access their room.
Hemant Jolly is MD at UTC Building and Industrial Systems.
The increasing demand today is for multiple solutions from a single
source with worldwide service and support, he says. And Onity
continues to respond to that.
Operating since 1941, Onity electronic locking solutions and
energy management systems now can be found in more than 22,000
hotels in 200 hotel chains around the globe.
From electronic locks and smart card systems, to electronic
in-room safes and energy management systems, we are committed
to providing customers with real solutions and reliable support,
Jolly says.
Meeting international standards and designed and built to
a high quality, Jolly says Onity systems cover all the stages of
providing electronic solutions and services.
For Indra Budiman, CEO of Hansar Hotels & Resorts, security
was a top priority during the development, design and construction
of the Hansar Samui Resort & Spa property on the Thai island
of Samui.
e c h n o l o g y
We have chosen an electronic door lock system which provides

far better security than normal metal locking systems, he says.
The hotels system has an alarm function, which can be
activated when the latches of the lock are maliciously operated or
the door is not closed properly, Budiman explains.
This was one of the main selling points to the system we have
chosen as some brands do not have this feature.
The system Budiman chose also operates an elevator card system
in the groups city property.
This feature will restrict any unauthorised access. No one can
reach the guest room floor without the key card. I know of some
hotels which have a key card system for their main entrance after
midnight. Some they use for the public toilet, too.
Hotel security generates a guest safety review report gathered
on a monthly basis.
This is based on any incident reports filed, Budiman says.
And its so far, so good.
It shows that to date we have zero incidents involving any
missing items from any guest rooms, and no trespassing. Secondly,
of course its based on a guest satisfaction index, which shows zero
complaints with the key card system that we have chosen.
The guest electronic keys are integrated with the hotels
PMS system, which Budiman says is considered simply normal
practice now.
It allows us control throughout the exact period of stay of each
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e c h n o l o g y
Onity electronic locking solutions and energy management systems

are installed at more than 22,000 hotels in 200 hotel chains
Low maintenance and cost were also factors in the purchase.

But it was important for Budiman that design and aesthetics were
not compromised.
The system had to blend with the design aesthetics of the hotel,
yet function perfectly. A bulky design would certainly not fit with
our design philosophy, he says.
Lastly, durability. Each product may fit with certain climates.
However, being a beachfront property, we have to ensure the key
lock can withstand the elements it is exposed to.
Budiman goes on to mention that some too sophisticated
systems have nil back-up from their manufacturer and you end
up with a daily disaster for any malfunction situation.
So it is important staff undergo a pre-installation training
programme so they have a level of understanding as well, he adds.
Lock down
Indra Budiman, CEO of Hansar Hotels & Resorts security a top priority during the
development, design and construction of the group properties
guest by following their individual bookings pattern. This is very

important from a security point of view as it prevents unauthorised
access to any specific area or room and gives us something to refer
back to should the need arise.
Keep it simple
Another purchasing criterion for Budiman, was ease of use, both

for guests and hotel staff.
The touchless door opening system is easy to use and
understand, even for those unfamiliar with these systems. We can
easily cancel any key, if, lets say, the guest misplaces it. The old one
will be voided from any key log entry. We can also easily verify any
key card and identify which key card it is.
46
AHCT April 2014
For more than 150 years, Swiss company Kaba Lodging has focused
on innovation and ground-breaking solutions, according to the
companys vice president international sales, John Sarrouf.
It is about being a long-term partner to the hotel. Rather than
being a supplier of technology, we have to be a partner who can
deploy sophisticated systems and support them over time.
We need to have the people, processes and tools in place
and we need to have customer focus ingrained in the culture of
our company.
And he says that radio frequency identification (RFID)
technology is the building block for the contactless experience in
the hospitality sector to secure guest rooms.
Apart from RFID, hotels are now opting for online solutions
that enable programming and auditing of their electronic locks
directly from the front desk. Through our Saflok brand, we have
been pioneering online access control solutions for over a decade
and are consistently at the cutting edge.
Tablet computing, for instance, is making hotel operations
more flexible, as key cards can now be created anywhere in the hotel.
This allows front desk personnel to move around, welcoming guests
individually and managing room access remotely.
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e c h n o l o g y
The RFID technology utilised by Kaba Lodgings Saflok Quantum lock is the building block for the contactless experience in the hospitality sector to secure guest rooms, says the company
Hansar Samui Resort & Spa Samuis electronic door lock system has an alarm
function which can be activated when the latches of the lock are maliciously
operated or the door is not closed properly
New developments also include remote check-in, enabling guests

to go directly to their rooms, bypassing the front desk.
Such options include RFID loyalty key card programmes where
member key cards can be used to access assigned rooms in any hotel
worldwide within a specific hotel chain, Sarrouf points out.
Gaining popularity is the mobile phone room key, which
comes in a variety of forms, such as a time-sensitive audible tone
or a near field communications (NFC) chip inside a smartphone
that operates like a keycard when presented to the lock card reader.
NFC mobile check-in is an emerging technology that is garnering
a lot of interest in the hotel sector.
Energy management systems for room temperature control and
smart rooms customised to the tastes of the individual guest are also
becoming a popular feature of high-end hotel guest rooms, and
Kaba research and development is working alongside their partners
to ensure systems that work, says Sarrouf.
We can offer all of these services and features in addition to
our standard locks and systems.
Looking good
It is also important that Kaba locks complement any existing

hotel dcor.
48
AHCT April 2014
We combine functionality with attractive design, Sarrouf

says. With Kaba locks hoteliers can rest assured their existing
aesthetics are preserved, while also benefitting from the latest and
greatest technology.
For VingCard Elsafe director marketing and communication,
Ivan Aramayo, high standards are the thing.
Installed in more than 42,000 properties worldwide, VingCard
Elsafe has more than 30 years experience in hotel security solutions,
says Aramayo.
We make sure that our products and solutions not only provide
the highest standards in security but are also designed with the users
in mind when it comes to software user interface and integration
with other management systems at the hotel.
Its important that VingCard Elsafe solutions seamlessly
integrate with other hotel systems and we make sure that the software
is easy to use by hotel staff.
Latest developments in hotel security solutions come from
different angles, Aramayo points out.
He cites an example: The integration of hotel locks into an
online platform that can be either wireless, online or wired online
through Power Other Ethernet (PoE) so that the hotel can manage
the locks in the property remotely.
Also, the trend is to integrate more elements of the room into
the same online platform, for example the safes, energy management
solutions, etc.
To address this trend, VingCard Elsafe is offering an entire
package of electronic locks, safes and Orion management solutions
integrated into the same online platform.
Another area where the industry is evolving is towards making
the electronic solutions as minimalistic as possible in terms of
existing visible hardware on the door, Aramayo says.
In that respect, VingCard Elsafe has recently launched Essence
by VingCard, the first invisible electronic lock.
And Allure by VingCard, a new concept where the reader is
located on the wall with a fully secured mechanical locking solution
that can also integrate with other smart guestroom solutions
such as make up room and do not disturb functions within the
same panel.
Intelligence & Modern Art
Only from the mind

of Miwa Lock, Japan
e c h n o l o g y
A hi-tech
vision
of future
training
Computer-based training could
soon become prevalent in the
hotel industry, says a recently
published research paper
ospitality and tourism students the potential

hoteliers of tomorrow perceive computer-based
training (CBT) not only as an effective method but
also one that is compatible with the training needs
of hotel employees.
Drawing on the results of an undergraduate survey conducted
in Hong Kong, Dr Eric Chan of the School of Hotel and Tourism
Management (SHTM) at The Hong Kong Polytechnic University
and a co-author of a recently published research paper, found that
most of those surveyed regard CBT as user-friendly and said that
they would be confident in using it.
They also indicated their intention to use it in the future. This,
argue the researchers, indicates the viability of the method as an
industry-wide practice that could be used in conjunction with
traditional face-to-face training methods.
The maintenance of top-level performance across an industry is
no easy task. The researchers note that high-quality human resource
management practices are necessary and that employee training is a
priority concern for the industry. Training is now more prevalent
than it was in the past, and many hotels recognise the need to invest
in specific training programmes.
Yet traditional methods such as classroom and on-the-job
training, which are still in fairly common use, may be less effective
than the innovative training techniques available today.
The researchers write that CBT involves the use of computers
to provide employees with the skills or knowledge they need to
perform their jobs. Like all methods, it has both advantages and
disadvantages. For instance, CBT allows employees to access
learning at any time and in any place and avoids the need for large
50
AHCT April 2014
groups of employees to be involved in training simultaneously.

It certainly avoids the time-consuming and expensive nature
of classroom-based learning, but the content can become outdated
quickly. The cost of investment in terms of both time and money
thus has the potential to outweigh any savings.
To guarantee CBTs success, hoteliers need to ensure that users
accept and are willing to use it. In short, they need to understand
users perceptions of and opinions about the method. The researchers
thus decided to investigate how undergraduate students studying
hospitality and tourism management perceived the application of
CBT in Hong Kong hotels because the attitudes of such students
directly reflect those of tomorrows hospitality employees.
In their survey, the researchers targeted the undergraduate
students enrolled in a bachelors degree programme in Hong Kong.
Most of the respondents were female and close to three-quarters
were studying hotel management. The remainder were studying
tourism management. A large majority of the students were in their
second and third years of studies, so they were not unfamiliar with
the possibilities that CBT could offer.
A force for good?
The students were asked about their perceptions of and intention

to use and recommend CBT as a training method in hotels. For
instance, they replied to questions about whether it would be easy to
use, whether it would be easy to implement in Hong Kong hotels,
and crucially, whether it would enhance training performance.
Their responses to these and other questions fell into three broad
categories: those reflecting the perceived compatibility of CBT
with hotel training, the perceived efficacy, or effectiveness, of
e c h n o l o g y
Hospitality Industry Training and Development

Centre/Chinese Cuisine Training Institute/
International Culinary Institute Hong Kong
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51
e c h n o l o g y
Hong Kong Polytechnic University School of Hotel & Tourism, Samsung Digital Lab for Hospitality Technology
CBT, and students perceived self-efficacy, or confidence, in using

CBT. The researchers could then determine the students intention
to use CBT and to recommend and support its implementation in
Hong Kong hotels.
Most of the students thought that CBT would be compatible
with existing hotel training systems. This is particularly important
because those who perceived the compatibility of CBT were also
likely to recommend its use and support its implementation. Indeed,
the researchers point out that this perceived compatibility had the
strongest influence on the students perceptions of CBTs suitability
as a training method in hotels.
Yet they warn that although CBT can be a cost-effective
training alternative, a hotel cannot blindly follow this trend without
considering the compatibility or actual fit of CBT with its existing
training programmes.
Care should also be taken to ensure that the training methods
chosen fit the needs of individual hotels, while the training
processes and contents should be consistent with and responsive
to local culture.
This, the researchers explain, could be achieved by introducing
a trial period to obtain feedback from users before the full
implementation of CBT. A realistic assessment of the costs and
benefits should consider the time and financial costs, training
needs and standards to be achieved.
Ultimately, the successful use of CBT in the wider hotel
training framework will depend on management acknowledging
the characteristics of the group at which it is aimed to ensure that
employees are made to feel comfortable and in control of their
learning experience.
The students second most agreed upon belief was that CBT
could be effectively deployed in hotels. In particular, they agreed
that it would enhance training performance and job effectiveness
and enable the efficient completion of training tasks. Those who
perceived CBT as a highly effective method also had the highest
intentions of using it and of recommending it to others.
As people are often resistant to change, the researchers suggest
that it is important for employees to see the use of CBT as beneficial
52
AHCT April 2014
to them. Hotels could focus on making the benefits of CBT

explicit to ensure that employees are more receptive to such
training.
They also recommend that hotels consider using CBT for
delivering training in areas such as hotel product knowledge,
reservation sales, yield management, front desk check-in and checkout, and complaint handling, as these are most likely to improve
employee performance.
Considering the students self-efficacy, the researchers found that
the user-friendliness of CBT and perceived usability in terms of
an individuals learning style were less likely to affect the adoption
of CBT. While this could be interpreted as an indication that
the students were already familiar with computer-based learning
methods, there could be cause for concern.
Different strokes
Because hotel employees come from different cultural and

educational backgrounds and have different levels of skills and
computer knowledge, they will experience varying levels of
difficulties when accessing CBT.
In implementing such training programmes, hotels should
consider the level of computer expertise required and minimise
technical requirements as much as possible, according to the
researchers. Spending more money on the development of
appropriate training programmes and better human-computer
interfaces would ease the use of CBT and providing support and
training would make it easier for employees to master the system.
The researchers hope that their findings will facilitate the
adoption of CBT in hotels and that their recommended strategies
can be used to reduce obstacles to the adoption of such training.
Nevertheless, they also advise that CBT should be seen
as a supplement rather than a replacement for traditional
training methods because the human and physical elements
are still important in the hospitality industry. A combination of
traditional and technological methods would improve the overall
engagement of trainees and result in better retention of the
training content.
INESS.
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e s i g n
Fantasy
island
I
t is the dream holiday for those of us stuck in concrete

jungles: a remote white sandy beach with the lapping of waves
replacing the honking of cars, where deciding which tropical
cocktail to order is the days most difficult decision. The mass
appeal of former backpacker destinations such as Koh Samui and
Bali illustrate that developers are heeding their customers dream
and transforming them into five-star reality.
Yet as one island becomes commercialised, the search is on for
other, more remote locales to be targeted for development. While
the pioneering companies who have the vision to open resorts in
an unheard of spot are often lauded, their success ususally involves
a lot of hard work, impeccable timing and a willingness to take
calculated risks.
CityStar is an investment group headquartered in Paris, with
offices in Singapore and Phnom Penh. It had its eye on Cambodia
for nearly a decade, focusing on the dozens of islands off the coastline
near Sihanoukville, an area being dubbed the Cambodian Riviera.
With Sihanoukvilles airport open for business in recent years,
the anticipated surge of visitors seeking to combine the culture of
Angkor Wat with an island beach holiday is something that CityStar
is counting on.
Koh Russey is a private island snorkellers and backpackers
discovered years ago. It is a 15-minute speedboat ride away from
the Sihanoukville pier. On a 78-hectare plot of crescent shape land
along the southern part of the island, CityStar is developing a 48key Alila resort hotel along with one, two and four-bedroom villas
for sale. Facilities will include two five-star restaurants, a beachfront
spa, a kids club, chef and butler services and a host of water sports
such as snorkelling and diving.
Singapore-based architect studiogoto was entrusted with the
master plan and design of Alila Koh Russey, slated to be completed
by 2016. studiogoto has designed previously in The Maldives
and other remote destinations, and understands the challenges of
the project.
54
AHCT April 2014
Remote tropical isles may seem

ideal destinations to set up luxury
resorts, but the challenges that
come with developing them are
daunting. The design of Alila Koh
Russey in Combodia teaches some
valuable lessons, finds Rebecca Lo
Renderings courtesy studiogoto | site photography by Rebecca Lo
Walk the walk
It is fairly easy to dream concepts but way harder to carry out those
ideas fully, notes Chioh-Hui Goh, partner at studiogoto. For one
thing, cultures and expectation levels are different. We have to be
very precise with our drawings and documentation, because local
builders and contractors like to construct things their own way if
drawings are unclear!
We also need to have a good local project management
team which keeps us regularly informed of progress. Constant
communication is important because site inspections are carried out
once every several weeks for foreign consultants. Any daily issues
contravening the design direction have to be resolved even before
site inspection in order to reduce abortive works.
Working on Koh Russey meant that many things taken for
granted on an urban construction site had to be questioned. These
include how the hotel, villas and supporting facilities would be
Alila Villas Koh Russey four bedroom outside view
Koh Russey will utilise local and

indigenous materials which will save
on transport costs as well as fit more
organically into the surroundings
Basic infrastructure
costs can be hefty,
and it is extremely
important to understand
the site and context,
both geographical and
environmental
Chioh-Hui Goh, studiogoto
BRAGARD
BRAGARD
is now back to Asia!
is now back to Asia!
For any enquiry, please contact:

For any enquiry, please contact:
Nicolas Dujardin + 971 50 149 05 35
Nicolas Dujardin + 971 50 149 05 35
Middle East and Asia area manager
Middle East and Asia area manager
e s i g n
One-bedroom villa
Alila Villas Koh Russey masterplan
master-planned, the materials and even basics, such as how to

provide electrical power to conduct the construction work.
The island is pretty much isolated in terms of infrastructure,
Goh explains. We had to plan for everything, including the
jetties, electrical substations and generators, water harvesting and
all fundamental infrastructure needed to facilitate the running of a
resort. Being far off the mainland also meant significant air or sea
transportation costs had to be considered when planning, compared
to conventional land transport. As the island has different aspects of
charm along its coastline, with some areas offering beautiful reefs
for snorkelling while others are sandier.
These site characteristics shaped the overall master plan. Most
of the common facilities are programmed by the sandy stretch of
beach, whereas the more private facilities are closer to the snorkelling
stretch. As the island has various contours, the facilities are terraced
to maximise views out to sea.
Know your place
Koh Russey western beachfront
56
AHCT April 2014
Due to the remoteness of Koh Russey, it made sense that Goh chose
local and indigenous materials that would save on transport costs
as well as fit more organically into the surroundings.
We have to understand the strengths and limitations of local
expertise, he says. We scouted many Cambodian factories and
shops for relevant local materials and design concepts. From there,
we tried to understand how things worked and interpreted them
into the various designs relevant to our development. By using a lot
of local resources, the projects long-term sustainability is assured
in terms of maintaining or replacing items through natural wear
and tear.
The use of natural Cambodian materials such as local bricks,
e s i g n
Two-bedroom villa
Alila Koh Russeys restaurant leading to the beachfront the resort is slated to be completed by 2016
We have to be very
precise with our drawings
and documentation,
because local builders and
contractors like to construct
things their own way if
drawings are unclear!
Chioh-Hui Goh, studiogoto
raw silk and other textiles, local timber and natural stone greatly
enhances the aesthetical direction of the design and gives a local
flavour to the resort. The construction techniques were adjusted
to suit local ways of building. The sizes, too, were tailored to what
was locally available. At the same time, we try to persuade local
suppliers to re-examine the potential of their materials in order to
58
AHCT April 2014
perhaps enhance the quality and make them more relevant to our
development.
Goh feels that Alilas design was very much in tune with
Cambodias culture and climate. He gleaned inspiration from
the country, including its custom of wearing krama, a sturdy
multifunctional textile with distinctive indigenous patterns.
On the macro scale, we tried to understand the local climate,
he states. The propertys site and the villa layout reflect that
openness in planning. On the human scale, we took the geometry
of the local krama fabric and reworked that geometry in the roof
forms, internal partitions and screens for all the villas. The krama
was inspiring because it was something inexpensive and identifiable
by all Cambodians, who use it in their daily lives in many ways.
He advises developers of far-flung locales to plan well in
advance before proceeding with diplomacy to get the results
they desire.
Basic infrastructure costs can be hefty, Goh warns. And it
is extremely important to understand the site and context, both
geographical and environmental. The architecture has to sit well
with the existing landscape. Not just because that will normally
help to achieve a more logical architectural direction, but also
because construction costs and long term sustainability will be better
managed as a result.
o o d
Who
moved my
cheese?
At one time a market only for

pizza toppings and burger
slices, Asia is now consuming
increasingly large quantities of
cheese, with the trend set only
to grow, writes Donald Gasper
Brie de Meaux from Classified Hong Kong
(picture: Jean dAlos)
60
AHCT April 2014
o o d
sian demand for dairy products is undergoing explosive

growth recently, pushing up prices for consumers and
putting pressure on profit margins for some overseas
producers.
US exports of dairy products to China, Indonesia and Vietnam
have surged in the past year, the US Dairy Export Council
announced recently. This is part of a long-term trend.
Demand for dairy products in China and other Asian countries
has risen rapidly for years, due to growing populations and changing
tastes, the Wall Street Journal noted last month. Total [US] dairy
product sales to China soared even faster last year, by 70% to
US$706 million.
In Chinas case a large part of this demand has been for foreign
milk powder, caused by a 2008 scandal in which domestically
produced milk contaminated with an industrial chemical killed six
children and caused about 300,000 to fall sick. Elsewhere, however,
there has also been increasing consumer demand for cheese, yoghurt
and other dairy products.
Australias exports
Australia is a major exporter of cheese to a large number of countries

and regions, especially in Asia, where its proximity gives it a
competitive edge as regards the export of perishable foodstuffs such
as dairy products. The main export markets for Australian cheese are
in fact Japan, the Philippines, Hong Kong, Indonesia, Singapore,
Malaysia, Thailand, Saudi Arabia and the US, in that order.
Together, these countries take 76% of Australian cheese
exports, noted a 1998 study of the cheese trade in Asia by Ben
Bega Cheese supplies cheddar

cheese and processed cheddar
cheese into the retail and food
service markets both in Australia and
overseas, with over A$100 million of
exports during the last financial year
Norman and Ellen Goddard of Melbourne University. It went on

to look more closely at the Asian markets.
Many Asian countries are becoming more westernised in
their diets and are consuming greater and greater amounts of dairy
products, said the study. Consumption in many of these countries
is reaching, or has passed, the point where it is possible for domestic
production to supply the amount demanded, and consequently
imports of dairy products are rising.
Another more recent report, one on the dairy outlook for 20112015 from the Australian Bureau of Agricultural and Resource
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Economics and Sciences, makes similar observations, noting that

many Asian economies have reported substantial increases in animal
protein consumption and in particular dairy products, although
starting from a relatively low base.
In general, demand for dairy products is responsive to
rising incomes and many Asian countries have been experiencing
westernisation of their diets. Urbanisation has also provided
consumers with greater choice through the establishment of large
retailers and restaurant chains.
However, the report points out that many Asian consumers are
lactose intolerant and the consumption of fluid milk and milk fat
is likely to remain lower than in other countries with comparable
income characteristics.
Established markets
Classic President brie and camembert from Lactalis
Out of the various Asian markets examined by these studies,

Japan and Singapore both have a low per capita consumption of
cheese, but this is increasing and is expected to continue growing.
Sheer numbers of the populations concerned make up for the low
consumption per capita.
That explains why Japan took more than 40% of Australian
cheese exports at the time of the Melbourne University study
and was the largest single importer of Australian cheese. Cheese
consumption there was growing so fast that it was impossible for
Australian exporters to keep up.
Japan is the chief export market for Australian cheese. Exports
are still dominated by the sale of cheddar cheese for processing, but
in recent years there has been strong growth in the sales of natural
cheeses for direct consumption, such as cream cheese, mozzarella
and shredding cheeses.
The average price per tonne of Australias cheese exports
increased 80% in real terms from 1965 to 1993, but this was still
lower than the average price per tonne of Japanese cheese imports
from the rest of the world, the Norman and Goddard study said.
Japans per capita consumption of cheese was 1.6kg per person
in 1996.
Japanese consumption levels have been on the up for many
years and this trend is expected to continue. But although Japan
is one of the more westernised of Asian countries, in terms of
cheese consumption, it has a long way to go before it reaches the
consumption levels of moderate cheese consumer economies such
as Canada (9kg per person at the time of the report), let alone the
amazing level of France (23kg per person at the same time).
However, even if Japan reached only half the consumption levels
of Canada, that would still be a three times more than it consumed
at the time of the report and would provide plenty of opportunities
for stepped-up imports.
At that time, Japan imported around 200 kilotonnes of cheese
a year, which made up about 80% of its domestic consumption.
Though the country is still expected to remain Australias largest
cheese export market, over the medium term, growth in Japanese
imports of cheese is likely to slow as a result of increased domestic
production and the gradual decline in the size of the population
that demographers project.
In terms of cheese consumption, Singapore is very similar to
Japan. It has the same per capita consumption levels (1.6kg in 1995)
and has also been growing rapidly, with further growth expected.
Unlike Japan, however, Singapore has no cheese production of its
own and therefore is entirely dependent on imports. While there is
Beemster Cheese in the Netherlands is a big exporter to Asia
62
AHCT April 2014
OR
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Classified in Hong Kong because dairy products are not that common in traditional Asian
cuisine the Hong Kong market still has some exploring to do says the group
no specific tariff on any cheese imports, a 3% GST has been imposed

on all imports into Singapore since April 1, 1994.
Demand growing in Asia
Whereas Japan has been the most significant import market for
cheese in Asia up to now, over the medium term South Korea and
South-East Asia are expected to display relatively strong growth in
demand for cheese, the Norman and Goddard report says.
According to the report, cheese consumption in South Korea
is expected to grow strongly over the medium term in response to
greater exposure to western foods, such as pizza and pastas, and the
associated rise in fast food outlets. Demand for imported premium
soft cheeses, such as brie and camembert, is growing as consumers
are offered greater choice, it says.
Elsewhere in Asia, while per person consumption remains low
there is expected to be a continued change in diets to include more
dairy products, particularly cheese.
The findings of the Australian report match the experience of
CONO Cheesemakers, a cheese producer in the Netherlands known
for its Beemster Cheese, which it exports to Asia.
The 470 small family farms who contribute the cows milk for
Beemster cheese belong to a century-old Dutch cooperative in the
province of North Holland. Not only the rich soil in the area but
also the fact that the cows are free ranging contribute to the best
milk they deliver to the cooperative.
Since 1901 we have been making Beemster cheese following
our own secret recipe and artisan techniques, says Gijs Dankers,
export sales manager for CONO. The secret is handed down from
cheese master to cheese master for generations.
64
AHCT April 2014
Classified cafes sell a variety of premium artisan cheeses,

including those from Britains Neals Yard Dairy
Opening up the Hong Kong market
One company helping to introduce European cheeses to Asia is Hong

Kong-based Classified, which was voted one of Time Magazines top
five restaurants for cheese lovers. Credited for bringing Europeanstyle casual al fresco dining to the local street culture, the company
is a collection of neighbourhood cafes featuring premium artisan
cheeses, boutique wines and handcrafted breads.
Each Classified outlet combines a cafe and retail store.
Accompanied by a Classified specialist, customers can taste and
select artisan cheeses from Britain, Ireland, Italy, France, Spain,
Holland and Switzerland. These quality artisan cheeses, in addition
to an international wine selection of more than 100 labels, are also
available for retail.
Classified features over 70 farmhouse cheeses from two famed
cheese suppliers the Bordeaux-based Jean dAlos and Britains
Neals Yard Dairy. To ensure the cheeses are in peak condition when
they reach the customers, Classified matures cheeses at its in-house
cheese affinage facility.
To help advise customers about the different cheeses, the
company is hiring a new cheese specialist.
Hong Kongs palette seems to have changed, says Nina
Gilbert, operations manager of Classified. People are more
adventurous and seem to enjoy trying fine and rare cheeses, but
because dairy products are not that common in traditional Asian
cuisine, the Hong Kong market still has some exploring to do and
this is exactly what Classified is trying to bring to Hong Kong. Our
new cheese specialist coming on board will exactly do that through
educational classes and workshops and introducing some fantastic
new cheeses.
Meeting your requirements as professionals in the food service

industry, and ensuring your complete satisfaction, Galbani
proposes high quality Mascarpone in true Italian tradition.
As world leader in Italian cheeses, in both the domestic and
export markets, Galbani has been a favourite in restaurants
for more than 120 years and continues to be the ideal brand
to bring out the best in you for your clients enjoyment.
Pantone 286C
Pantone Food
Cyan
Distributed in : China : Gourmet Cuisine Limited (+ 852 2481 5111) / Pantone 485C
Hong Kong : Maxly 348C Company Ltd (+ 852 255 271 28) / Indonesia : Pt. Saranakulina Intisejahtera (+ 6221 86 601 081) /
Laos : Annam Fine Food Laos (+ 856 21 251 803) / Malaysia : Global Pacific Victory (M) Sdn Bhd (+ 603 4292 1266) / Singapore : Classic Fine Foods Singapore (+ 65 6501 5555) /
Thailand : Kim Chua Group Co, Ltd (+ 662 332 840 7) / Taiwan : Gourmets Partners Ltd (+ 886 2 2898 248) / Vietnam : Classic Fine Foods Vietnam (+ 84 8 37 40 71 05).
Hyatt Regency Shatin, Hong

Kong, pastry chef Kelvin Lai has
dedicated six months creating
the perfect honey cake
o o d
Spreading
the word
in Asia
Along with other Western luxury
foods, Asian consumers are
developing a taste for high-end
jams, preserves and honeys,
writes Jane Ram
Strawberry jam from

Australian producer
Beerenberg Farm
66
AHCT April 2014
he rising appreciation of artisanal bread is accompanied

by new interest in what is spread on the bread. Generic
jams and honeys are no longer enough to satisfy todays
ever more discerning foodies, for whom they play an
increasingly significant in role in helping to distinguish the great
from the merely good hotels.
The higher the percentage of fruit and the lower the sugar
content, the better the quality and flavour of the jam often is. Names
differ: in the US the generic term preserves is more commonly used
than in the UK where the word has archaic overtones. When the
fruit seeds and skin are removed, the result is a fruit jelly, not to be
confused with anything made using gelatine.
Marmalade usually refers only to a product made from citrus
fruit, including the sliced peel which adds a distinctive tangy flavour
as well as interesting texture and appearance.
Consumers learn fast that as with most things, with jam, they
get what they pay for. In China jam has become increasingly popular
over the past six years or so during which time consumption has
increased several fold, says Xavier Yeo Hong Chee, Beijing-based
director of sales and development for Beijing Andros Fruit Co.
The company imports high-end French-made brand Bonne
Maman, the dominant brand in Chinas five-star hotels, where the
30 gram glass jars are familiar to guests in five major hotel groups
Shangri-La, Marriott, IHG, Hilton and Accor. The company also
manufactures Andros brand jam in China using Bonne Maman
standards as the benchmark, as well as a cheaper brand named
fruitForce.
At the low end of the market first-time mainland consumers
Pacific Valley Foods - China

Mr. Tony Wang
Pacific Valley Foods - Japan
Mr. Shizuo Nakagawa
Headquarter Office
2700 Richards Road
Bellevue, WA 98005 U.S.A.
PH: +1(425) 643-1805
FAX: +1(425) 747-4221
Email: sales@pacificvalleyfoods.com
Pacific Valley Foods

Australia Pty, Ltd.
Level 6, 28 Clarke St.
Crows Nest, NSW 2065
Australia
o o d
There has been rising

demand for jams
with perceived health
benefits, says Hero
Asia. For example, in
Asia blueberry jam has
become as popular
as strawberry jam as
blueberries are good
for eye health
Mini 28g jams from Darbo
The Peninsula
Hong Kongs
Florian Trento the
best selling jam is
strawberry
284g pots from St Dalfour
go for attractive packaging, special features or low prices, says Yeo.

But the mass market trend is moving towards buying better
quality jam. The top five flavours are strawberry, blueberry,
blackberry, apricot and cherry. Other flavours are also selling well
including orange marmalade, peach, maple and honey spreads.
Material difference
The key to a good preserve or jam is raw material, says Yeo. A good
preserve or jam should have at least 50% real fruits and minimum
50% cane sugar. The quality drops when the percentage of fruits
and/or sugar is reduced or when substitute ingredients are used
for example when real fruits are replaced with concentrated juice,
sugar is replaced with glucose syrup and pectin is replaced by starch.
Spread is made from mixtures of fruit juice, crushed fruits or
non-fruit ingredients like maple and honey. Jelly is made mainly
from fruit juice and pectin.
High-end niche gourmet jam brands include the Austrian firm
Darbo, the choice at MGM Macau and also at all Peninsula Group
hotels. In addition, various flavours are specially prepared for the
Peninsula Group in France, including blueberry, strawberry, triple
berry, raspberry and orange marmalade. In The Peninsula boutique,
the perennial best seller is strawberry, which guests associate with
the afternoon tea served in the lobby, says Florian Trento, group
executive chef.
The general preference among guests worldwide is increasingly
for more natural flavours, less sugar and more fruit, organic produce
and locally-grown fruit wherever possible. Seasonal flavours are
important. Some guests go for interesting flavour combinations,
although many remain creatures of habit.
The Peninsula Hong Kong produces small quantities of jam
in-house exclusively for The Verandahs breakfast buffet, says
68
AHCT April 2014
Trento. These are inspired by seasonal produce with unique flavour

combinations such as strawberry and mango, pineapple and ginger
and jam with cocoa butter to entice guests taste buds.
Guests are often curious about our special flavoured jam, and
we see a growing wave of enthusiasm for natural foods. People
appreciate jam with less sugar and more fruit.
Savour the flavours
The Langham Hong Kong prides itself on its tomato, pear, rose and
cherry jams made in-house. However, strawberry jam remains the
year-round favourite and guests get through 1kg per day. Orange
marmalade is the second most popular choice.
Despite the popularity of strawberry jam, honey is the most
widely consumed condiment in The Peninsula group, says Trento.
We are a fervent supporter of local businesses; hence, we buy 700
kilos of honey a year from Hong Kong apiary Po Sang Yuen for use
in the kitchen. In addition we buy 3,968 jars of Australian honey in
14 gram jars plus 30,540 jars of Australian honey in 28 gram jars.
Local honey is a major feature at the Hyatt Regency Shatin,
Hong Kong, where honeycomb from a neighbouring apiary figures
prominently on the breakfast buffet table. Pastry chef Kelvin Lai has
dedicated the past six months to creating the perfect honey cake,
just launched at the hotels patisserie.
In addition to its health benefits, the honey provides an intense
flavour and flowery fragrance that is truly refreshing, he says. Honey
is also used in the hotels signature Shatin apple pie, a well-established
favourite since the hotels opening in 2009.
Gourmet jam brands are increasingly popular in Asia, according
to Evelyn Tang, general manager retail division of Classic Fine
Foods, which recently started importing an award-winning French
artisanal jam made by Francis Miot.
r i n k
Hop Leafs imports include Japans

Baird and Kagua, New Zealands
Tuatara and Rogue from Oregon.
Drinking
to the
future
Big multinational beer companies

are experiencing diminishing returns
in their traditional markets and
shifting focus increasingly to growth
opportunities in the developing
world, writes Robin Lynam
onsumption of beer is falling in Western Europe, but

rising in Africa, South America, and Asia in particular
in China, which is already by far the biggest beer market
in the world in volume terms, and for which dramatic
further growth is forecast.
Vietnam also looms large in brewers strategies and they are
paying close attention to opportunities in the new market in
Myanmar.
Internationally beer companies are consolidating into a smaller
number of even bigger giants. In 2008 Belgiums InBev acquired
the massive US brewing concern Anheuser-Busch (AB) for US$52
billion, creating AB InBev, now the worlds largest brewer.
In 2009 that company sold the Oriental Brewery Co Ltd (OB) in
South Korea to global investment firm KKR & Co. L.P. for US$1.8
billion, the objective being to reduce debt incurred in the course of
the AB acquisition. Under the terms of the deal AB InBev had an
70
AHCT April 2014
option, which it has now exercised, to buy OB back within five years.
In January it paid US$5.8 billion more than three times as
much to KKR and Affinity Equity Partners, which had bought
part of KKRs stake, to reacquire the business.
AB InBev had not left the Korean market. OB was licensed to
distribute several of its brands in South Korea, including Budweiser,
Corona and Hoegaarden.
Since the 2008 sale those, and more significantly OBs own
Cass brand, have established the brewer as the dominant player in
a market which was already a duopoly between OB and Hite-Jinro.
Had AB InBev delayed, the price of getting OB back would probably
have risen even further.
While OB was under KKRs stewardship the South Korean
beer market increased by an average of 2% per year but premium
brands grew by closer to 10%, mirroring a trend across the region
of consumers trading up.
r i n k
Heineken now controls

Tiger Beer and 40 other
brands produced by 13
breweries distributed in 14
Asian countries
Liquid Assets is part of the El Grande bar and restaurant management group which
owns the Hop House and Hong Kong Brew House pubs, and promotes beers
including Wells & Youngs products
Responding to this increasing interest in premium brands the

other beer behemoths have also been increasing their regional stakes.
In 2012 Heineken, the worlds third largest brewer, acquired its
joint venture partner Fraser Neaves minority stake in Asia Pacific
Breweries Ltd. for US$4.6 billion.
Asia-Pacific brews of one the regions iconic brands, Tiger Beer.
Heineken now has complete control over not only Tiger but 40
brands produced by 13 breweries distributed in 14 Asian countries.
Furthermore in May 2013 Heineken announced a local joint
venture agreement through Asia Pacific Breweries with Myanmars
Alliance Brewery Company Ltd to brew and sell Heineken beers
in that country.
Asia Pacific Breweries has a controlling 57% stake in the new
brewery, under construction near the capital, Yangon, and expected
to be operational by the end of 2014. Total investment by the joint
venture company is expected to be about US$60 million.
Also to be ready by the end of 2014 is a new Carlsberg brewery
in the Bago region north of Yangon, built as a joint venture with
Myanmar Golden Star. A new Carlsberg brewery in Chinas Yunnan
Province is expected to come on line in the course of 2015.
Carlsberg has also been increasing its stake in other Chinese joint
ventures, and now has 60% of the Chongqing Brewery Company
and 50% of the Lhasa Brewery. Last year it increased its shareholding
in Lao Brewery in Laos by 10% to 61%.
Also in 2013 SABMillers joint venture company, China
Resources Snow Breweries Ltd., entered an agreement with Kingway
Brewery Holdings Ltd. to acquire its brewery business for US$864
million.
As the big brewers get bigger through mergers and acquisitions
however, consumer taste in mature Asian markets such as Hong
Kong and Singapore is turning increasingly towards the products
of smaller brewers, sometimes called craft beers.
72
AHCT April 2014
No tax, more beer
The Singapore market may have been set back somewhat by the
introduction in February of a 25% increase in duty payable on
all alcohol, including beer. But since the Hong Kong government
removed all excise on wine and beer in 2008, the Special
Administrative Region has developed into one of the most dynamic
beer markets in the world.
There has always been good beer around in Hong Kong, its
just now there is a lot more of it, says Toby Cooper, owner of The
Globe in Hong Kongs SoHo dining area, at 11 years old one of
Hong Kongs longest established specialist beer bars.
Over the last four or five years weve ended up with this amazing
selection of international beers, from the States, from Europe, from
Australia, from New Zealand, from South America and so on. Partly
that is due to a lack of duty, but also to the lack of local beer but
that is changing.
At this years Beertopia beer festival, held in March in Hong
Kong (see box), four local breweries participated New Empire,
Nine Dragons, The Hong Kong Beer Co and Young Master Ales.
All were established last year, except for The Hong Kong Beer Co,
and that resumed brewing in 2013 after a hiatus.
Another Hong Kong microbrewery operation, The Typhoon
Brewery, is taking a break, but is expected to relaunch, and other
start-ups, according to Cooper, are in the pipeline. That wont
add up to as many as Japans 200 or so microbreweries, but its hot
on the heels of Singapores dozen or so.
D
Cooper and Jon Braun, co-founder and director of sales of craft
beer importers Hop Leaf HK, are among the founder members
of the Hong Kong Craft Beer Association which was established
in September 2013, according to Cooper to protect, promote
and grow the industry within Hong Kong, largely by organising
events but also through the promotion of good business practices.
Cooper says the association will not support grey market operators
or parallel importers.
Its also to educate the consumer, says Braun. We aim to
answer questions like What makes this beer different from a
Carlsberg I can pick up in a 7-Eleven? Why should I drink it?
There are a lot of aspects of craft beer that are new to the Hong
Kong market.
r i n k
Carlsberg has also been increasing its stake in other Chinese joint ventures,
including Chongqing Brewery Company and Lhasa Brewery and last year increased
its shareholding in Lao Brewery in Laos
New players
Hong Kongs beer importing business has not mushroomed in quite

the same way as the wine importing business has since 2008, but
there are now significantly more players in the market.
Hop Leaf is one relatively new example. Beers it imports include
Japans Baird and Kagua, New Zealands Tuatara, and Rogue from
Oregon.
Among the longer established players is Liquid Assets, which
specialises in Belgian beers, but has also been assiduously promoting
Fullers London Pride and Organic Honey Dew in Hong Kong,
and handles distribution for the relaunched Hong Kong Beer Co.
Now they have a range of five different beers and we help them
with their marketing campaigns, says Liquid Assets marketing
project executive Julian Egli.
The new portfolio includes Hong Kong Beer lager, Gamblers
32 via Dei Birrai Asia pacific contacts:

W A A R Limited
10 Ng Fong Street, New Treasure Centre, San Po Kong, Hong Kong
phone +852 23858744 fax +852 23858400
mail: sales@32viadeibirrai.com.hk, walter@32viadeibirrai.com.hk
www.32viadeibirrai.com.hk
AHCT April 2014
73
r i n k
As well as Miller brews, SAB Miller supplies Asian bars with some of the most popular beers from several other countries including Italys Peroni Nastro Azzuro
A festival of ale
Poor weather at Beertopia 2014, the third incarnation of
the Hong Kong beer festival, failed to dampen the spirits
or diminish the thirst of another capacity crowd at the
West Kowloon Waterfront site.
We had 11,000 people over the three days, with
Saturday being by far the most popular. Next year
well probably change the Thursday night to a Sunday
afternoon, says festival founder Jonathan So.
Forty beer vendors representing brews from all over
the world participated, including four breweries from Hong
Kong up from one, Typhoon Brewery, the first year, and
none last year because the business was on hiatus.
Its amazing how it has grown year on year in terms of
space. Its in a great location, says Jon Braun, co-founder
and director of sales of craft beer importers Hop Leaf HK.
Trade and private customers were keen to sample as
wide a range of brews as possible.
It was very good for us we broke our sales record
last year, says Liquid Assets marketing project executive
Julian Egli.
74
AHCT April 2014
Beertopia 11,000 people over three days
Beerfest Asia 2014 in Singapore takes place at the Marina

Promenade from Thursday June 12 to Sunday June 15.
Asias largest beer festival, Chinas Qingdao International
Beer Festival, is expected to take place from August 9 to 24
at Qingdao Century Square, near the location of the famous
Tsingtao Brewery. Dates where subject to confirmation at
press time.
Hong Kong Beer Companys Hong Kong Beer lager, Gamblers Gold golden ale,
Dragons Back pale ale, Big Wave Bay India pale ale and Sevens stout
Gold golden ale, Dragons Back pale ale, Big Wave Bay India Pale
Ale and Sevens stout.
Food pairings are suggested for each beer on the companys
website, with oysters recommended for the stout a traditional
pairing which has served Guinness well for many years.
Liquid Assets is part of the El Grande bar and restaurant
management group which owns the Hop House and Hong Kong
Brew House pubs, and promotes its brews partly through food and
beer pairing events in its various outlets. Other Hong Kong venues
encouraging customers to try craft beer with food as an alternative
to wine include The Globe, The Roundhouse and Tipping Point.
We have done food and beer pairing dinners which have been
very well received. For women it works especially well if you can pair
say a dessert dish with a chocolate style beer. They like the fruitier
beers as well, says Egli.
Both Egli and Dr Peter Riha of Solar Max another well
established importer of quality beers including Budejovicky Budvar,
Old Speckled Hen, Abbot Ale, Belhaven, Greene King and Ruddles
says that bar customers are becoming much more discerning about
the beers they order.
There is definitely an increase in interest in craft beers, probably
more among consumers than the trade, says Riha. There a growing
culture of connoisseurship among beer drinkers.
Egli adds that there is a trend emerging that people have
product knowledge. They like to know what goes into their brew.
Jon Braun says that while specialist bars such as The Globe
continue to offer the greatest choice of craft beers, hotels and
restaurants, which have previously stocked only big international
brands, are now looking to offer customers a broader choice and are
buying the brews he offers. A greater range of craft beers can now
also be found on the supermarket shelves.
I dont know if craft beer has become a movement in Hong
Kong, says Braun, but it is definitely here to stay.
VISIT US AT FHA
STAND 5G2-07
more
about us
q u i p me n t
Safemark Tribute T4.0 safe competitively

packaged for the marketplace
Safe S
and
sound
Guest room safes have to offer
100% peace of mind to users, yet
be simple to operate. They also
have to be able to accommodate
a wide range of valuables. For the
hotel, safes need to be easy to
open and reprogrammable
By Michelle Cheng
76
A
HCT April 2014
ecurity, whether its personal, property or online, is a bigger

issue than ever. Especially when on the road, travellers can
feel particularly vulnerable.
Jennifer Ferris, vice president sales Asia-Pacific and
Middle East for Safemark Systems, completely understands this.
With more than one million safes installed around the world,
Safemark has contracts, global and regional approvals and/or
preferred supplier agreements in place with global hospitality groups,
including Hilton, Marriott, Fairmont, IHG, Starwood and Carlson.
The company covers the Asia-Pacific markets from its office in
Hong Kong, with distributors in places from Guam to India.
She says the companys best-selling in-room safes, which are
specifically designed for the Asia-Pacific region, are those able to
accommodate a 15-inch laptop.
We have two front-opening safes; one with top-of-the-line
technology and aesthetics, the other packaged to be a more
competitive offering, as well as a top-opening drawer safe. These
three safes are the right size for the local region.
VingCard Elsafe considers in-room safes an amenity that
provides privacy for hotel guests with ease of use at one end and very
sophisticated protection against illegal entry and manipulation on
the other. It offers sales and service in more than 166 countries, with
a local sales and service support structure throughout Asia-Pacific.
Unfortunately, we see too many hotel safes that do not meet
the minimal safety/security required by the hospitality industry,
believes Ravid Brosh, global product manager of VingCard Elsafe.
Ivan Aramayo, director of marketing and communication
of VingCard Elsafe, agrees on the size issue. Our most popular
products are the standard ones sized for large laptops which can
be fitted in standard cupboards inside the room. However, it
q u i p me n t
Hoteliers are looking for a competitive package:

a safe that is easy for the guest to use, easy for
management to control with real security features
in place to protect guests, staff and owners, and
easy and cost-effective to maintain
Jennifer Ferris, Safemark Systems
New model LTX-3 electronic safe from Safemark
SO YOU THINK A SAFE IS A SAFE, HUH?

IS YOUR SAFE...
Manufactured in company
owned facilities where quality is
controlled and spare parts can
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Backed by the worlds leading
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partnerships.
DOES YOUR SAFE...
Allow you to disable master

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on the audit report?
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ASIA-PACIFIC / MIDDLE EAST

+ 852 2577 7113
AsiaPacific@safemark.com
www.safemark.com

AHCT April 2014
77
77
q u i p me n t
is very important to be able to offer hotels the widest range of

configurations, options and special dimensions.
Therefore, being able to provide models that can fit inside
drawers and other locations is very important.
Thanks to the latest technology, in-room safes are able to offer
security, practicality and suave looks. Safemark has just released a
design-led safe the LTX-3, which features a curved elliptical face
and offers customised finishing options.
We have released the LTX-3 with four designs as standard
which gives designers the option to get away from basic black,
says Ferris.
The safe still combines all the technology and security features
Safemarks customers have come to expect. The LTX-3 has evolved
into a sophisticated safe that is sure to complement the interior
design of each guest room.
Maximum convenience
VingCard Elsafe Zenith
VingCard Elsafes Zenith safe is a solution for hoteliers who want to

maximise convenience for their guests and encourage them to use
the in-room safe. It offers exclusive features, such as an anti-tamper
Making the safe choice

Safemark Systems offer points to bear in mind when
evaluating in-room safes
Brand approved
Problem: Many safe providers send conflicting information
by using images of branded properties in their marketing
materials, when, in fact, they are not approved and/or do not
meet the specification guidelines.
Solution: Save yourself time and money by tapping into
research performed by major hotel brands and select a
safe partner that is approved and utilised throughout their
portfolio.
Audit trail
Problem: Valuable time is often wasted trying to solve a theft,
due to ambiguous information. Many safes on the market only
reflect a user number (i.e. user #1). Worse yet, they only track
safe openings and not closings, which is a critical piece of
information in the event of guests missing valuables.
Solution: Remove the worry of losing vital safe codes and
the costly expense of drilling locked safes by embracing
a safe solution with multiple back-up options (i.e. hotel
server, secondary PC, and/or CD). An override that has lost
its programming due to dead batteries is quickly and easily
reprogrammed.
Key override
Problem: Skeleton keys can easily be copied at the local
hardware store, leaving guest room safes an easy target.
Solution: Select a safe that incorporates high-integrity keys.
Unlike a skeleton key, the patented Medeco key utilised by
Safemark cannot be unknowingly copied as blanks are not
distributed outside the Medeco factory. The lock is virtually
pick proof and additional keys are only available from Medeco
with proper signature authority.
78
A
HCT April 2014
WMF 1500 S
Your next step!
VingCard Elsafes Zenith offers features such as an anti-tamper security switch and
RF-online upgradeability
security switch and RF-online upgradeability, making it one of the

most advanced safes in its segment.
At one time guests were frequently stymied trying to figure out
how to operate their in-room safe. Fortunately, those days are over.
User-friendliness both for the guest and the hotel operations
staff and competitive prices are the key elements when hotels decide
on in-room safes purchases, Aramayo insists.
When asked what hotels decision-making priorities are when
purchasing, Ferris says that this is a hard one to answer! There is
a percentage of the market who thinks a safe is [only] a safe and
therefore price is what its all about. However, the majority are
experienced hoteliers working with international management
companies and looking for a competitive package: a safe that is
easy for the guest to use, easy for management to control with real
security features in place to protect guests, staff and owners, and
easy and cost-effective to maintain.
Many international brands have regional and global contracts
in place with reputable companies such as Safemark. The companys
safes include a five-year manufacturers warranty, and an exclusive
US$10,000 limited warranty against forced entry is included, giving
hoteliers and their guests the ultimate peace of mind.
Should there be any issues, Safemark will work through them
with clients.
Because of this, Im seeing a much stronger push to have owners
comply with brand standards, adds Ferris.
At this time we are definitely the busiest we have ever been
here in Asia! The designers I talk to here in Asia-Pacific are all busy,
which is good for us, as that is an indication of projects coming
through the pipeline.
Contradictory trends?
VingCard Elsafe sees two distinct trends for in-room safes.

They contradict each other in a way, Brosh explains. The first
one is pressure on pricing. Hotels are looking to reduce their cost
by buying cheap products. The other one is the continuing wish to
enhance the guest experience by providing more hi-tech amenities
and gimmicks.
We, as a market leader, are therefore able to offer a wide range
of safes that address both trends by keeping our focus on developing
new advanced features and expanding product range to meet all
different needs of this unique industry.
The WMF presto! is replaced by the WMF 1500 S.

Another signicant step towards a new generation
of WMF coffeemachines. With technology that
has been tried and tested thousands of times,
and with many new features, the WMF 1500 S is
continuing the success story of the WMF presto!
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q u i p me n t
All terrain comfort

Properties are looking for practical, robust outdoor furniture that works
with its surroundings and target audience and also has the wow factor,
reports Victoria Burrows
f there is one thing every outdoor space should aim to achieve,

its that it should sit in harmony with its surroundings, both
from the perspective of the build and the natural environment.
So says Ian Connolly, senior vice president of development
and facilities at Kerzner International, who is managing the multimillion-dollar transformation of Hayman, Great Barrier Reef resort
into One&Only, Hayman Island.
Outdoor zones should also incorporate what he calls a sense of
place. In the new One&Only, for example, they aim to augment the
magnificent shades in the water that surrounds the resort.
We are able to complement the incredible turquoise and blue
of the water, which really changes throughout the day and night,
he says. The experience will also evolve throughout the day, with
everything from lighting and music to food and beverage.
But designing an outdoor space also has practical considerations.
The key elements that need to be considered start with the local
climatic conditions, orientation to the sun and prevailing winds.
These then need to be addressed with a balance of hard and soft
landscaping and careful furniture placement, according to Connolly.
After choosing the right design aesthetic, making sure the
80
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HCT April 2014
furniture is comfortable is key.

We want our guests to be able to indulge in a long lunch and
stay though an incredible sunset. You are not going to enjoy that
if you are uncomfortable, says Connolly. There are also other
elements to consider who is the target audience for the venue? Is
it families with young children? Is it mainly couples?
These are important factors when looking at the details of
furniture. Then of course, it is important that the furniture can
be maintained at the highest level. All of our resorts currently are
seaside, which means storage, durability, and ease of movement.
Todays high-end resorts and their guests expect outdoor
furniture to be as attractive as indoor furniture, but for open-air
zones, aesthetic design always needs to be complemented by an
ability to withstand the trials of being at the mercy of conditions
that range from strong sunlight to heavy rains, morning frost and
coastal salt sprays.
Rot and rust
Its a balance between high design and durability, says Connolly.

The selection of materials is very important: fabric selection for
The Vondom Wing Bar collection from Everything

Under the Sun is made of polyethylene resin and is
hard-wearing, weatherproof and 100% recyclable
q u i p me n t
Sunitures Havana Series of

modular outdoor sofas offer
100% solution-dyed fabrics
that are fade-free, stainresistant and easy to clean
Dedons Seax foldable armchair is available in a range of materials, colours and textures
UV and moisture resistance, and base materials of the structure for

resistance to rot and rust.
A growing range of outdoor furniture that blends functionality
of fabrics with the highest levels of design is offering designers
more choice. The Rayn by Philippe Starck collection from outdoor
furniture specialists Dedon, for instance, combines the comfort
and sophistication of indoor furnishing with a new textile weave
and cushion covers that are made of the richest outdoor fabric ever
created, according to the company.
Dedon will also be introducing a new fabrics collection this
year that aims to break the boundary between indoor and outdoor
space by making weather-resistant upholstery that is almost
indistinguishable from indoor furniture the waterproof covers
aim to feel just like soft-touch fibre.
In terms of sun protection, large, high-quality umbrellas, such
as by the Buru brand, and sail shades are selling well, according
to Hong Kong-based outdoor speciality fabrics and accessories
AHCT April 2014
81
81
q u i p me n t
The Fermob bistro set from Everything Under

the Sun is available in 10 different sizes
Four Seasons Maldives outdoor dining
area operators are increasingly looking
for al fresco spaces to site F&B outlets
Outdoor zones should

incorporate a sense of place
believes Ian Connolly, senior
vice president of development
and facilities at Kerzner
International, who is managing
the transformation of Hayman,
Great Barrier Reef resort into
One&Only, Hayman Island
distributor, BVZ Asia, which also supplies the Suniture range of

outdoor furniture.
While practical requirements underlie selection of furnishings
to suit each particular space, designers increasingly want to create
something different to stand out from the competition.
With so many more outdoor dining spaces opening up, and
increasing competition between hotels and resorts for the tourist
dollar, operators are looking for the wow factor to create something
that guest will remember as special, says Craig Pallister of Hong
Kong-based outdoor furnishings supplier, Everything Under the
Sun. The trend is to use colourful furniture to brighten up spaces
and tie in with the corporate theme.
Sunitures Havana Series of modular outdoor sofas offer 100%
solution-dyed fabrics that are fade-free, stain-resistant and easy to
clean, in hundreds of colours. The sofas, made from aluminum
frames and Urecel QuickDry foam with acrylic covers, come in
patterns that range from stripes to decorative prints and tweed to
textured.
Mix it up
Upholstery isnt the only part of outdoor furniture that is getting

an artistic overhaul; creative combining in terms of materials, such
as pairing different fabrics, or teak with metal, is also becoming a
noteworthy trend. Different design styles are also being mixed and
matched.
Outdoor plots, such as patios or pool areas, are no longer
equipped with a single furniture collection or held in a uniform
design or colour scheme, says Florence Jonkers of Dedon. Its
rather an interplay of different designs, styles, materials and colours
82
A
HCT April 2014
Suniture Havana collection
that all together create an overall, unique arrangement.

Creating areas that are easily transformed to suit a variety of
different needs is increasingly important for Asian resorts and terrace
bars, especially in urban environments. A bar area, for example,
would need a different set up during a night event from its outdoor
breakfast serving. Selecting furniture that can maximise usage of
space throughout the day and night is therefore crucial.
Furniture that can accommodate possible variations for outdoor
spaces is growing in popularity, including comfortable daybeds or
complete groups of low-seating arrangements.
Soft sofas and low dining areas have shown higher revenues,
not only for dining but also for comfort lounging, says Karla Rey
of Suniture.
Overcoming space restrictions
Maximising hotel areas is critical, especially in urban Asia, where

resorts, hotels and bars are often restricted on space.
Our customers are always looking for practical furniture for
outdoor terraces and dining areas because space is scarce folding
tables and chairs, stacking chairs, light-weight products that are easy
for operations staff to move around, says Pallister. This is probably
the most important feature buyers are looking for in products.
The Vondom Wing Bar Collection, designed by A-cero
Architects and made in Spain, is ideal for cramped quarters.
The Wing high stool, for example, is slender enough for small
spaces, as well as being stylish and comfortable. The stool is made
of polyethylene resin, a hard-wearing and weatherproof, 100%
recyclable material. The nonslip adjustable feet provide extra support
and stability, creating peace of mind during wet conditions.
Built out of passion for

professional perfection.
BUSINESS SOLUTIONS
Professional barista tradition, enhanced by state-of-the-art technology
with unmatched in-cup quality. It never has been more comfortable to deal
with high volumes on a sophisticated level Grand Cru after Grand Cru.
www.nespresso.com/pro
Convotherm 4 from Manitowoc offers a traditional

baking function in five stages. The oven has just
been launched in Europe and Asia-Pacific
bake
q u i p me n t
The best
Bakery equipment is
becoming increasingly
sophisticated. Zara
Horner explores the
latest trends
he equipment used today to

produce baked goods is virtually
unrecognisable from that used in
the recent past.
Digital functionality and programmable
controls are now the norm, with hundreds
of recipe presets offering users more control
and ease of use.
As well as turning out consistent
product, these developments mean theres
less waste, a lower operating cost and
reduced energy consumption. Also, the
easy operating mechanisms mean less highly
trained staff may use the equipment, saving
further costs.
Todays clients want it all, says
Catherine Yu, general manager at Kolb
Hong Kong, the bakery and kitchen
installation design, manufacture and supply
company.
The equipment we supply is technically
advanced, runs fully automatically and
requires less labour to work the production
line.
For example, the Ultrasonic Cutting
that we supply to our customers in Hong
84
A
HCT April 2014
Kong and Indonesia allows us to monitor

the machine by means of a fixed IP login
to check the operation and daily cleaning,
which is very important.
Yu says research and development at
Kolb is focusing on environmental issues.
Our priority is low carbon emissions
while still helping customers to maintain
high output. Our e+ series of ovens, in
particular the rotary unit, helps to lower
power consumption by 25%.
German company MIWE adds the
suffix e+ to systems that excel in energy
efficiency and improve the quality of
the baked goods, explains Charlotte
Steinheuer, marketing communications
director.
The MIWE roll-in e+ rack oven came
at just the right time for bakers. Its more
energy economical than any before it.
Additionally, theres an optional heat
storage wall, which gives the oven better heat
storage, thanks to increased mass.
Recent additions include the eco:wing,
a specially positioned cover flap in the flue
gas duct that improves heat transfer and
increases the energy efficiency of the entire

system by another 15% as compared to its
predecessor.
To boost energy efficiency even further,
the oven also features an improved steam
device.
It produces softer and more saturated
steam, thereby improving the quality of
the baked products even more. The oven is
also equipped with the MIWE aircontrol
air regulation system which offers more
sophisticated control options and an
excellent crust even in unfavourable ambient
conditions, Steinheuer says.
Space saving
Kolbs Yu agrees there is a trend to maximise

space in professional kitchens, with the
people running them looking for more
compact, space-saving equipment.
Chefs look for baking equipment
that is multi purpose. For example, ovens
with baking, steaming, stewing and frying
functionalities.
Latest models also have enhanced
cleaning functions, which help to save time
and are user friendly.

For Dirk Friedlein, director product
marketing Asia Pacific with US company
Manitowoc: Clients in the foodservice
business are no different to you or me. The
main difference is that customers run a
business and profitability is without argument
the highest priority.
We all want our technical appliances
not only to perform all possible tasks at the
lowest cost, weight and size, but also expect
good design, intuitive handling, stable and
flexible software.
Friedlein agrees space saving is an issue in
regional professional kitchens today.
Stackable ovens reduce the required real
estate dramatically, he says.
Two decades ago Manitowoc introduced
an oven whose door moved to the side so it
did not block aisle space or another piece of
equipment. This continues to be a popular
design choice.
It makes the workspace safer by
eliminating the risk of burns or hitting
someone.
The company also has a range of mini
ovens to address this issue. Each mini has
the same technology as the bigger brother and
performs almost the same. The possibilities are

endless as we offer minis in 2/3 gastronorm
(GN) as well as 1/1 GN size, with six or 10
tray capacity or as a two-in-one version two
cooking cavities with one control.
Minis come in mobile varieties as well.
Recent technical developments have
taken kitchen equipment to the next level,
Friedlein says, with some ranges allowing
chefs almost unlimited creative possibilities.
Like his industry colleague, Friedlein
says sustainability and the environmental
footprint are high on the Manitowoc agenda.
Our appliances are made using
hydroelectric power and heat produced from
biomass at our factory in Germany.
One of the companys latest offerings
is the Convotherm 4 oven. This features
ConvoClean+ and ConvoClean developed
for maximum flexibility with minimum
cleaning fluid consumption; a reduction of
38% compared to the Plus 3.
The unit also combines a striking design,
so it can be used for front of house cooking,
Friedlein says, as well as intuitive features and
functionality.
All of which are high on customers
wish lists.
q u i p me n t
Picture: Hong Kongs Island Shangri-La
MIWE Deck oven C3-86
World Class Canadian Beef

tender and flavorful, wholesome and nutritious,
Canadian beef is some of the best in the world
Our Pledge Our Practice
We make our living from the land each and every day. Its what we
do in the present and for the future. We are committed to this way
of lifeday and night, rain or shine. We take our responsibilities
seriously, caring for our cattle and the natural resources. We stand
behind our beef. Beef is a powerful good food that our families and
friends all enjoy. We cant wait to share it with you.
These symbols are your

assurance of some of
the best beef in the
world the value that
comes with that single
maple leaf.
q u i p me n t
Hong Kongs Island Shangri-La chef de patisserie,
Alain Guillet management is keener than ever to get
costs and waste down and the equipment we use in
the kitchen can help
MIWE roll-in e+
With new operating functions and

single-measure dispensing suitable for all
usage profiles, its fully automatic, so avoids
any contact with chemicals.
Rules and regulations to protect the
health of kitchen staff are getting stricter,
Friedlein points out. We support this
and will continue to make our kitchen
equipment safer and even more sustainable.
When it comes to cleaning, the MIWE
cleaning control version 3.0 is absolutely
perfect for the user who wants a fully
automatic cleaning system, but also wants to
make use of a full set of energy-consumption,
ecological and time saving advantages as
well, MIWEs Steinheuer says.
Cleaning times have been reduced and
the machine requires considerably less water,
which means less energy.
Additionally, it uses a food safe,
absolutely risk-free cleaning agent. It has an
automatic fill level display, and an auto-start
function for cleaning outside of hours, no
staff required.
The cleaning tank is designed for
several cleaning cycles, Steinheuer says.
Any residual heat from the cleaning process
is harnessed for the first baking operation.
On the menu
Ease of use and maintenance are top of Alain

Guillets criteria.
The chief pastr y chef at Hong
Kongs Island Shangri-La says, Accurate
temperature control is also vital. The heat at
the top and bottom of an oven is different
and we must be able to understand and
control this to ensure consistent quality.
Reduction is also an issue.
Costs and waste, Guillet elaborates.
86
A
HCT April 2014
Management is keener than ever to get

these down and the equipment we use in
the kitchen can help.
One innovation Guillet mentions
is overnight cooking mechanisms now
available on some units. This helps preserve
power. We switch on and go. But these units
are expensive to buy.
While he chooses different brands for
different pieces of equipment, on the whole
he opts for MIWE units because they are
reliable.
For example, the new MIWE aero
e+ has an optimised steam device, new
electrical components and improved
insulation. An automated quantity system,
known as gradient baking, delivers even
with partial loading. The power-down mode
and triple-glazed door reduce energy loss.
Meanwhile, the MIWE condo oven
now has a proofing cabinet and has been
redesigned with hygiene as priority. A
rounded stainless steel inner shell has no
superfluous grooves and edges, according
to Steinheuer, with a new door mechanism
which is released by two knurled screws,
no tools required, so that the inside of the
glass pane points outwards and can be easily
cleaned.
Chef Guillet says he always has in
mind that When it comes to baked goods,
freshness is key.
I can bake 1,000 Danish pastries and
croissants at any one time. For a banquet I
may need to produce 200 bread rolls.
Guillet says while he loves to bake his
signature gateau, bread is really interesting.
The ever-increasing demand for artisan
baked goods as well as higher nutritional
content creations, is easily met using Kolbs
stone bake deck oven, Yu says.
Our clients confirm the bread baked
in these units is always of a good quality,
and a lovely bread aroma is emitted as well.
Yu expects this bread trend to grow.
Consumers are willing to pay more for
good quality, she says, and notes macaroons
are the hot ticket item, especially in Hong
Kong at the moment, so demand for
dropping machines is high.
We see the same trend, confirms
Friedlein. We have invested heavily in
research and customer surveys to better
understand this segment.
The result is the BakePro.
Select the right amount of added
moisture for your food items in convection
mode and the Convotherm 4 will add the
required rest time period automatically.
This is a traditional baking function in
five stages. Steaming and resting produce

baking results as good as the traditional
baking oven without the need to defrost
frozen baked goods before baking. All this
is programmable, including multi-stage
baking profiles.
The Advanced Closed System+ (ACS+)
of the ovens reduce cook time, ensure
traditional baking results and lengthen the
shelf life of baked products.
What our customers really like is
flexibility, Friedlein says. They can bake
croissants and rolls in the morning and
savoury products in the afternoon all in
the same equipment.
The use of frozen dough, already
well established in Europe, is gaining
momentum in the region and manufacturers
have had to keep abreast of this trend as well.
It creates operational challenges,
Friedlein concedes. Frozen dough has to
thaw before it can go into the oven. This
allows the product to pick up additional
moisture. In a Convotherm 4 activating
BakePro product can go from the freezer
directly into the combi the ACS+
eliminates the thawing process.
The creativity in Asia is endless and the
willingness to explore new ways of operating
impressive, Friedlein says.
We expect to see new concepts with a
larger menu mix and more need for flexible
solutions in any direction. Many markets
in Asia will continue to mature and see
increased pressure to reduce operating costs.
The phenomenal variety of cuisine,
combined with space restraints will call for
flexible, smart and compact equipment. As
productivity, ease of use and safety must
go hand-in-hand, technologies will more
and more replace traditional cooking
methods.
The
Revelation
range
- 360 UV-free lighting

- Quiet and smooth shelves handling
- Low energy consumption
- 5 years spare parts warranty
For a free brochure containing full detail,

please contact:
Alpha International Food Services

Tel: +852 2889 2123 or +86 (755) 2561 7383
Fax: +852 2889 1757 or +86 (755) 2561 1213
Showroom: 909, Chai Wan Industrial City, Phase 2,
70 Wing Tai Road, Chai Wan, Hong Kong.
Web-site: http://www.eurocave.com.hk
Email: alpha@eurocave.com.hk
n t e r v i e w
Master
and
servant
Professor Kaye Chon, dean and
chair professor at the School of
Hotel and Tourism Management,
The Hong Kong Polytechnic
University, tells Daniel Creffield
how a passion for inspiring
tomorrows leaders and a seagull
have contributed to his success
s a small boy growing up in his native South Korea,

professor Kaye Chon set himself a lifetime goal of visiting
100 countries.
Clearly already a deep thinker and reasoner, the
young Chon realised he must have a profession that would enable
him to travel, and that the two most achievable options were as
either a hotelier or a diplomat.
When I grew up in Korea I was intrigued by the outside world,
says the respected dean and chair professor at the School of Hotel and
Tourism Management at The Hong Kong Polytechnic University.
I was interested in learning languages and knew I wanted to
travel. Of the two options that would allow this, a hotelier seemed
the more glamorous and interesting, he laughs.
Not old enough to yet realise his dream, however, the next best
thing was to try to learn about the world while still at home.
I had pen pals in 86 countries! I guess I was extraordinary boy
in this respect.
88
AHCT April 2014
Pre email, however, he was probably extraordinarily unpopular

with the postman, who had to deliver mail from around the world
on a regular basis. Bolivia, Kenya, France, Britain the influx of
cosmopolitan correspondence motivated and inspired the young
Chon to eventually travel to the US to study, gaining qualifications
from the University of Maryland, Georgia State University,
University of Nevada, Las Vegas and Virginia Tech.
Previously professor and director of research and director of the
Tourism Industry Institute at the University of Houstons Conrad
N. Hilton College in the US, Chon is recognised internationally
for his research, scholarship and academic leadership in the areas
of hospitality management, hospitality and tourism marketing and
convention tourism.
He has lectured and given presentations in more than 90
countries, published over 200 papers in international journals and
professional publications and authored or edited eight books. One
of his textbooks, Welcome to Hospitality: an Introduction has been
adopted as a textbook in more than 100 hospitality and tourism
schools worldwide.
Recognised for an outstanding teaching career that spans close
to 30 years, Chon has received numerous awards from prominent
academic institutions, as well as the United Nations World Tourism
Organisation prestigious UNWTO Ulysses Prize 2011 and most
outstanding alumni in 30 years in 2003 from his alma mater
Georgia State University.
Disarmingly, he puts part of this success down to a seagull
namely Jonathan Livingston Seagull, one of the best-selling books of
all time, about a bird learning about life and flight, and a homily
I
about self-perfection, first published in 1970.
It inspired me, he smiles. Who was I? A small boy growing
up in Korea! The book gave me a vision a concept of how to see
yourself. If I think like an eagle I can fly I can achieve anything!
Another key to his success, he reveals, is to do everything with
passion.
Young people are influenced by three groups of people their
parents, their teachers and religious leaders (if they have a faith). I
find teaching influencing young peoples lives such a rewarding
and noble profession. Teachers have such an important role, and
I take this job very seriously. Each of us are products of someone
who taught us.
I always say to colleagues that the teachers who influenced me
was not those who just shared mathematical formulas, but those
who between classes also shared their advice, their feelings, their
personalities.
Perhaps it is partly this ethos that has seen Chon credited with
making the School of Hotel and Tourism Management one of the
worlds leading institutions in its field. In 2009 it was ranked no.
two in the global ranking of hospitality and tourism schools based
on research and scholarship, according to a study published in the
Journal of Hospitality and Tourism Research.
I thought why not Hong Kong? I knew the 21st century
would be the century of Asia especially in the hospitality and
tourism industry. Previously our kind of schools existed mostly
only in Europe and the US. I wanted to make ours a leading school
of its kind in the world, but based in Asia. This vision has largely
been achieved.
Hotel ICON, the teaching and research hotel built for the
School of Hotel and Tourism Management by The Hong Kong
Polytechnic University, was also Chons brainchild.
Why the icon name? Its a symbol, a tower a monument to
the Asian era. Its a grand vision for our business.
The centre of gravity of the worlds hospitality industry is in
Asia. The modern hotel industry was born in Switzerland, before the
USAs pioneering advances in service and F&B made it the dominant
force throughout the 20th century. But over the last 10 years trends
and new ideas have been emerging first in Asia, influencing the rest
of the world. Not just hospitality but all industries.
Certainly in terms of service there is no doubt that Asia is the
world leader.
Service has a lot to do with Asian culture. We take service
personally. If a guest is unhappy staff feel uncomfortable in other
cultures they may feel its the guests problem. The service spirit
comes quite naturally here the desire to treat people well.
Look at some of our hospitality groups Shangri-La, Mandarin
Oriental Hotel Group, The Peninsula Hotels these are some of
the finest hotels worldwide. You used to have to travel to the West
to find best practice now Asia leads the way. Both in terms of
facilities and service the hardware and the software, if you like.
In terms of service, Chon practices what he preaches.
I consider myself a servant to serve the lecturers and staff
so they can do the best possible job. I am here to prepare for the
future generation who will be leaders, greater and better than
us. But I have to be a leader too a visionary. I need to offer clear
strategies, to mobilise resources. Combining these, I describe myself
as a servant leader!
Ultimately success depends on the success of students, he insists.
And in order to achieve this, students and the staff at his school
enjoy an unusually close and supportive relationship.
This is the underlying culture. And this culture is evident
n t e r v i e w
from the first day of the first semester, when staff all go outside to
greet the new incoming students. Its an example of how students
are made to feel welcome as guests and customers. Our students
often say on Facebook how the professors here are different from
others they have known!
This has not always been straightforward though, he stresses,
and he has had to introduce strategies some of which were initially
questioned by teaching staff in order to get them on side.
These have included extended team-building exercises, often
taking place over several days at a retreat in China. Up to 80 people
attend the sessions, not only thrashing out concerns and issues,
future strategies, strengths and weaknesses, etc, but also taking
part in fun performances, where people are randomly selected and
thrown together.
Typical academics are usually so busy with teaching and
research that they can become fragmented and individualistic.
Staff members can also be very diverse. For example we have 20
nationalities here that means 20 different ways of thinking! I
always joke that managing people is always challenging managing
professors even more challenging!
I have found that if you can mobilise their wisdom and
experience you gain power. Largely the success of our school is
from maximising the potential of these staff members. That is our
culture working towards individual as well as the schools goals.
And as to his original dream, of visiting 100 countries has
that been achieved?
I think Im up to 97, laughs Chon, who is married, with a son
in the US and now has a grandson, and a daughter studying towards
her PhD. But I hope to get there eventually!

DEVELOPING BUTLERS SINCE 2002
THE BRITISH BUTLER SCHOOL

AN INTERNATIONAL REPUTATION WORKING WITH PRESTIGIOUS
COLLEAGUES WORLDWIDE

SHANGRI-LA, RAFFLES INTERNATIONAL, THE BURJ AL ARAB, ONE AND ONLY

RESORTS, INTERCONTINENTAL HOTELS, PAN PACIFIC HOTELS

44 (0) 1254 883300
WAYNE@GLOBALHOSPITALITYINT.COM
WWW.BRITISHBUTLERSCHOOL.COM
n t e r v i e w
Whisk truffle wine dinner 2014 pigeon hibiscus, peach and foie gras
A culinary
O
canvas
The Mira Hong Kong Whisk
restaurants chef de cuisine
Bjoern Alexander Panek brings
art to another level by using
the plate as his canvas, writes
Rebecca Lo
Photography courtesy The Mira Hong Kong
90
AHCT April 2014
ne look at Bjoern Alexander Paneks creations and

most would agree that hes an artist. His compositions,
clever handling of colour and texture and juxtaposition
of positive with negative space would make any of the
old masters proud. Yet he has another dimension to consider: his
work must also be delicious. That is because Panek is chef de cuisine
of Whisk, The Mira Hong Kongs signature restaurant specialising
in contemporary European fare.
Panek has always been interested in art. I originally wanted to
study art and history, he admits. But my family was adamantly
against it. I come from a traditional German family and my father
didnt believe that I could make a living as an artist.
Panek defied his Dusseldorf manufacturing family to pursue a
career as a chef. After apprenticing to two three-Michelin starred
chefs, Joachim Wessler at Schlosshotel Bensberg and Thomas Keller
at French Laundry, he worked at Burj al Arab in Dubai the
craziest city in the world for how money is spent before landing
in Hong Kong.
It was always my dream to work in Hong Kong, Panek
confesses. I love travelling in Asia. But I didnt realise how difficult it
was to get a job here! He joined The French Window in Central for
eight months before moving across the pond to The Mira. Originally
a more traditional French restaurant, Panek has since made it his
own with new concepts, flavours and ingredients.
When I go into a French restaurant, I find it very boring,
he states. There is always foie gras served the same way. I push
n t e r v i e w
people into trying something different. And Hong Kong people

are open to it!
Tireless energy
The Mira Hong Kong Whisk restaurants chef de cuisine Bjoern Alexander Panek
Its important to go back to basics and remember where I come from
Panek brings an energy to his kitchen that is infectious. The German

is never still, constantly zipping around at lightning speed, stirring
here and tasting there. When he creates new dishes, its like a
painter envisioning what his final masterpiece will be. I always
begin with a sketch upon which I build as the composition evolves
in my imagination.
To recharge after 11 months in the kitchen, Panek heads for
holiday destinations such as Thailand. Instead of lying on a beach
though, his month long trip in January was spent walking from
Phuket to Bangkok. To avoid sunburn, he walked in the evenings.
Wherever he ended up that night was where he would wash dishes
in exchange for a bed and a meal.
I always try to do something different when on holiday, he
explains. Its important to go back to basics and remember where
I come from. I get inspiration from that.
Panek has also lectured at Hong Kong Polytechnic Universitys
School of Hotel and Tourism Management, inspiring students
with his work.
He admits to a pet peeve he sees among Hong Kong people:
Hong Kong people eat too fast, he laments. Ive seen eight-course
dinners finished in 45 minutes. Hong Kong is already too fast! I
wish people would relax more when they are enjoying my food.
Panek does not restrict his canvas to the plate: he has four
intricate tattoos scattered across his body. A few more are coming
soon, he winks, breaking into a big grin.
AHCT April 2014
91
r o d u c t
e w s
Hobart
debuts
flight-type
dishwashers
Attractive on the outside and innovative
on the inside: the new generation 2014
of Hobart flight-type dishwashers. The
new Premax FTPi and Profi FTNi are eyecatching with their clear-cut design and
aesthetic styling.
Under the attractive stainless steel
facade of the generation 2014 the
warewashing technology manufacturer
from Offenburg presents two world
debuts: the Auto-Clean Self-Cleaning
System and twinLINE technology.
Further technical innovations increase
efficiency and simplify the operation of
the machines.
The new Hobart flight-type
dishwashers Premax FTPi and Profi
FTNi celebrate their premiere at the FHA
international trade fair in Singapore in

April.
The Auto-Clean Self-Cleaning System
makes cleaning machines easier than
ever. With the push of a button the
programme automatically cleans the
entire interior.
The second world debut is the unique
twinLINE technology. It significantly
increases the machines capacity and
optimises organisation processes.
Cumbersome trays move on a separate
conveyor at the same time as the usual
wash ware and they are automatically
stacked in the outfeed area of the
machine.
In terms of efficiency and ecology the
new Hobart flight-type dishwashers set
standards for commercial warewashing.

Generation 2014 uses up to 15% less
fresh water compared to previous
models. In this way Hobart is taking yet
another step towards its vision of Wash
without Water.
The innovative Protronic XL Control
features a simple, easy-to-understand
design. The original customer machine
is displayed on the large colour
touchscreen. All important information
and functions are immediately visible,
and the self-explanatory user interface
makes intuitive, quick and safe operation
possible.
For more information:
www.hobart-export.com
Three additional knives enhance

Dick 1905 Success series
Friedrich Dick is enhancing its 1905

Success series with three more cooking
tools: a slicer with a serrated edge, a
utility knife with a granton edge and a
carving knife with an unusual design.
The 1905 Series combines traditional
design with modern technology. The
design with a solid bolster rather than the
usual riveted handle was rejuvenated by

Friedrich Dick in 2006.
Modern materials and manufacturing
processes are integrated in the 1905
cooking knife series. The symmetrical
steel rings are inseparably connected
to the moulded plastic handle using a
unique technology. The blade is well
Atlantic Chef knives

from Taiwan
Atlantic Chef has been producing
professional kitchen knives since 1977.
At the Taiwan-based company, chefs
can do one-stop shopping for all their
cutting needs as it has very complete
product lines, including Western style,
Chinese style and Japanese style knives,
92
AHCT April 2014
pastry knives, garnishing tools, kitchen

utensils and more.
Atlantic Chef knives are of premium
quality and reasonably priced.
www.atlanticchef.com
sharpened and the knife is perfectly

balanced, with precision tapering at the
tip. The blade is made of the special, tried
and tested German XCrMoVMn stainless
steel preferred by reputable chefs.
For more information: www.dick.de
Hilton to launch
skincare range
Kiwi roots are blossoming on the South Island of New Zealand
at eforea, the popular sanctuary within Hilton Queenstown
Resort & Spa. Drawing on its home-grown botanical collection,
the spa has launched the Evolu skincare range as one of its
core treatment solutions.
The range includes:
Body mud using New Zealand avocado pear oil for
its softening and smoothing properties, combined with
New Zealand kanuka tree oil, known to be healing and
antimicrobial;
Hand and foot cream with menthol made with hydrating
harekeke (flax seed oil), carrot seed oil for its nourishing
properties and kiwifruit seed oil with vitamin C and amino
acids;
A rehydration mask a blend of healing kawakawa and
manuka oil, borage oil with provitamin A and gamma
linoleic acid and protein-rich hazelnut oil.

More information: www.hilton.com/eforea
Italesse new
collection
If functionality, practicality, reliability
and durability assert the quality of a
brand, the Italesse product launch
of 2014 sums up these qualities
perfectly.
Italesse products carry an
original aesthetic and are creative
with a touch of colour making their
products high-performance and multifunctional.
Italesses 2014 novelties are no
exception: these are the new Bora line of
stem glasses; the Lollipop Stopper; as well
as a new colour launched in the bestselling Beach line, now available in
highly contemporary white.
For more information: www.italesse.com
r o d u c t
e w s
Liquid
soap from
Compagnie
de Provence
Intense blue skies, the Mistral wind,
turquoise blue waters from the Alps,
green landscapes, world-famous
craftsmanship all these make Marseilles
a legendary region.
Marseilles soap is a traditional
soap made from vegetable oils that
has been produced in the region for
over 500 years. It is recommended by
dermatologists throughout the world
for dry skin and other ailments as
its incredible purity and moisturising

properties make it ideal for sensitive
skins.
Now Compagnie de Provence,
which sees it as its mission to protect
the cultural heritage of the region, has
become the first with the vision to
reinterpret the traditional bar of Marseilles
soap and launch a liquid version which
is made from vegetable oils just like its
solid ancestor and crafted in a cauldron
following authentic tradition.
The soap comes in a glass dispenser
adorned with a sleek design and is
selling in many well known, high-end
department stores, such as Les Galeries
Lafayette in France and the Conran Shop
in the UK.
Compagnie de Provence is now
available at colourliving.
For more information: www.colourliving.com
Metasearch channels
added by eRevMax
Hotel channel management and
connectivity solution provider eRevMax
has announced its partnership with World
Independent Hotel Promotion (WIHP)
to offer meta-search management
capabilities. Through this partnership,
hotel customers of eRevMaxs RateTiger
and Connect solutions can push realtime rates and availabilities to Google
Hotel Finder, TripAdvisor, Trivago, Kayak
and WeGo to drive more booking traffic
directly to their own booking engines.
eRevMax now provides XML interface
connectivity to all channel classes (OTAs,
wholesalers, tour operators, social

media, metasearch sites) from a single
platform and allows hoteliers to bid for
higher positions in the meta-search
channels and to increase the visibility
of the rates available on the hotels
website. WIHP will also provide hotels
with a managed service to execute the
bid management process from a digital
marketing perspective, based upon a
monthly or daily advertising budget.
www.erevmax.com
Kam Tin
meubles bijoux
Hong Kongs Kam Tin jewelled furniture
originated in the 1940s. With the help of the
best local artisans, Yin Zing Luk, a Chinese
businessman originally from Kaifeng who had
moved to Kam Tin in Hong Kong, started
creating his own distinctive furniture decorated
with turquoise, amber, pyrites and rock crystal.
In 2008, the art dealer Philippe Rapin,
while on a trip to Hong Kong, decided to
purchase the Kam Tin brand so as to relaunch
its production and restore the vintage furniture.
Faithful to its tradition, Kam Tin produces few
but rare pieces, all the while respecting the
same criteria of quality: the craft of the best
goldsmiths and a careful selection of the most
exceptional gemstones.
More information:
www.kamtin-furniture.com
94
AHCT April 2014
The largest wine and

spirits exhibition in
Asia-Pacic welcomes
you in the centre
of Hong Kong.
This is a unique
opportunity to browse
through an unparalleled
range of products and
a perfect venue to meet
major decision-makers in
the industry. Vinexpo
Asia-Pacic, denitely the
place to be for the success
of your business.
ONLY F O R T H E
ASIAN PAC I F I C
TRADE
THE INTERNATIONAL WINE AND SPIRITS EXHIBITION FOR ASIA-PACIFIC
Sopexa Hong Kong I Tel: 2866 7163
I vinexpo@sopexa.com
vinexpoasiapacic.com
r o d u c t
e w s
Giesser
PrimLine
knives
inspired by
nature
As one of the worlds leading
manufacturers of quality knives and
accessories for professional use, Giesser
produces more than 6,000 knives daily
at its plant in Winnenden, Germany. The
broad product range includes 2,500
different forged and stamped knives, as
well as accessories for the food service
and food processing industries. Giesser
products feature outstanding materials
and first-class workmanship.
PrimeLine features are inspired
by nature, making this knife series
particularly ergonomic, hygienic, sharp
and slip-resistant. Various blade shapes
and lengths, flexible or stiff blades, as
well as the option of a shorter or longer
handle guard make PrimeLine the perfect
choice for all areas of food service, meat
processing and food processing.
All PrimeLine knives are 100% made
in Germany.
www.giesser.de
Traditional
inspiration
The new Camelia Folding Screen and
Mirror from Emotional Brands was
inspired by the famous tiles adorning
many traditional Portuguese faades,
specifically the 17th century flowery
mosaics named camlias, still seen
today embellishing many walls in Lisbon.
Combining classic floral motifs
with mirrored surfaces, Camelia is an

imposing, functional and stylish room
divider that cleverly creates the illusion of
more space. The structure of the piece
is made of solid cherry wood and it is
decorated by hand-painted illustrations
that faithfully parallel real ceramic tiles,
due to the high-gloss varnish finish.
The manufacturer says that designers
mixed minimalist wooden panels with
an assortment of historic tile patterns to
offer a distinctly emotional and spirited
piece.
For more information: www.malabar.com.pt
Retro Diner
popcorn
maker
With a passion for fine dining and
entertaining in style, Gourmet Gadgetry
is renowned for producing creative
cookware electricals for the home. The
companys innovative range of cookware
appliances encourages its users to bring
out their creative side and allows them
to have fun experimenting with their
culinary skills.
The new Retro Diner Popcorn
Maker from Gourmet Gadgetry
can create fresh warm popcorn
in less than two minutes. This
machine turns ordinary popcorn
kernels into warm, crunchy popcorn
using only hot air. As no oil is needed its
a much healthier snack and fun to use.
For more information: www.gourmetgadgetry.com
96
AHCT April 2014
r o d u c t
e w s
A complete DIY bakery
For more information: www.rational-online.com
With the aid of Rationals

SelfCookingCenter whitefficiency Efficient
LevelControl (ELC), a wide range of baked
goods can be produced in a mixed load
on a rolling basis. The individual racks are
monitored with split-second accuracy, and
ELC ensures that the quality remains at a
consistently high level. The ideal baking
time is adjusted to suit the load size and
the number of times the door is opened,
and for how long.
The SelfCookingCenter whitefficiency
is equipped with all the functions
associated with professional and individual
baking: Five fan speeds can be matched
perfectly to the needs of sensitive
products. The climate management,
humidification function and dynamic air
mixing combine to ensure uniform baking
results. SelfCookingControl automatically
provides the ideal cooking climate,
accurate to one percent or degree and
matched to the food being baked. The
result is bakery products just like the
bakers.
Creating
dream
tastes in
gelato
XTC Gelato recreates tastes in gelato
that may have originally been drinks,
cakes, cookies or milkshakes. The
companys gelato based on tiramisu,
the well-known coffee flavoured
dessert with Marsala wine and sponge
cake with a dusting of cocoa to finish,
for example, has been a triumph for the
company.
Hong Kong milk tea has also
become a top selling flavour, having
recreated the traditional nai cha into
scoops of gelato. Another example is
mango lassi, an Indian yoghurt drink
often combined with salt or spices,
which is available seasonally from XTC.
www.XTC.com.hk
98
AHCT April 2014
r o d u c t
e w s
The inventor of the miS-83 FNB, Dr Ang Keng Been, with the device in front of him (black box).
The screens behind show the actual, real-time readings of PSI within the room
Redesigned
Hotels.com
app for iOS7
Hotel booking website Hotels.com has
redesigned its iPhone and iPad app for
iOS7.
The new app puts an easy-to-use
map at the heart of the hotel search,
enabling users to find a hotel in the
right location. It also makes it easier to
find local last minute bookings. Making
use of high resolution imagery, the new
app remembers customer details and
securely stores payment information.
Customers are given the choice to
pay for their hotel at the time of booking
or once they arrive at the hotel, enabling
customers to manage their travel budget
and preferences. Further functionality
means that Hotels.com customers can
access their account to check future,
current and past bookings without
needing to be online.
www.hotels.com
Pollution monitoring
device on display
A Singapore company, CAL
Technologies, has become the first
in Southeast Asia and possibly
the world to invent a device that
measures the Pollutant Standards
Index (PSI) in real time, as well as
remotely from a given location.
The device, called MIS-83, is
intended to measure the PSI readings
at restaurants, cafes and hotel F&B
outlets and will be displayed at
Winitex linen
products
Established in 1973 as a Japanese/
German/Malaysian joint-venture, Winitex
quickly developed as a manufacturer
of very high quality fabrics in intricate
designs and colours for design houses
worldwide.
The firm specialises in manufacturing
table linens and woven fabrics made
to set the scene by complementing
dcor and improving the ambience
FoodAsia 2014.
Developed in just over a year by
Dr Ang Keng Been, it is portable and
just about the size of a small loaf of
bread. A great advantage is that it can
be unobtrusively placed anywhere it
relays its readings through wireless
signals to a computer server. So
a restaurant or cafe can have the
readings displayed on a screen to be
viewed by diners for their reference.
of various F&B outlets. With all major

operations carried out in-house, including
yarn dyeing, weaving, dyeing/finishing,
embroidery and other embellishments,
Winitex is able to provide a wide range
of special designs, colours and fabric
options, as well as goods which can
be customised with either interwoven
designs or embroidered logos.
Winitex supplies hotels and resorts
worldwide and customers benefit from
the finest quality at competitive prices
with a commitment to a first-class
standard of service.
For more information: www.prt.com.hk or www.winitex.com.my
100
AHCT April 2014
www.worldoffoodasia.com / www.thaitradefair.com
Experience the
Best in Asia
Pre-register your attendance at

ister
www.worldoffoodasia.com before 15 May 2014.
odasia.com
THAIFEX World of Food Asia

Celebrates 10 Years With Its
Largest Showcase To Date
60,000 square meters of exhibition space

28,000 trade visitors from 135 countries & regions
1,400 exhibitors from 40 countries
25 country and province pavilions
1 comprehensive platform with 3 specialized trade fairs
Multiple industry-endorsed competitions, conferences, ASEAN Food
Industry Thought Leaders Panel and many others ...
Held alongside
Endorsed by
Jointly organized by
The Thai Chamber

of Commerce
21. - 25.05.2014
IMPACT Exhibition and
Convention Center
Bangkok, Thailand
International Trade Exhibition for

Food & Beverages, Food Technology
and Retail & Franchise in Asia
Presents
u l i n a r y
e w s
English beef
in Hong Kong
Several Hong Kong restaurants recently
joined a restaurant promotion of English
Beef entitled English Beef The Royal
Treat. It was hosted by EBLEX, the
organisation for beef and lamb levy
payers in England. At the March 12
launch of the month-long promotion,
chefs from the participating restaurants
were present, as well as renowned
English chef Jason Atherton. The launch
was held during Great Week Hong
Kong and Macau organised by the UK
Trade & Investment section of the British
Consulate.
The participating restaurants will
showcase some of our finest beef from
cattle reared entirely on grass, explained
Jean Pierre Garnier, head of export at
EBLEX. Our product is indeed different
from the traditional grain-fed beef usually
served in Hong Kong. Were aiming for a
high beef eating experience.
For more information: www.eblex.org.uk
Colombian
Terroirs
Grands Crus
unveiled
English Beef ribeye
Jason Atherton
This years
Belle Epoque
Spring is in the air at luxury boutique
champagne house Perrier-Jout with the
launch of this years Belle Epoque. Released
in April for enjoying until June, the limited
edition Belle Epoque 2007 is the 25th vintage
of the prestige cuve styled annually with a
spring bouquet to pair with seasonal menus
and special occasions.
Perrier-Jout cellar master Herv
Deschamps said he had fashioned this years
ephemeral celebration of springtime as if
composing a spring bouquet, blending
predominantly grand cru chardonnay grapes
(90%) the houses signature selected for
their freshness, finesse and liveliness, married
with the delicacy, body and subtleness of
macerated pinots noirs (10%), principally from
the commune of Vertus, the only Cte des
Blancs village producing red wine.
Freshness and sophistication are the
essence of this latest limited edition for tasting
exclusively in spring.
Nespresso coffee experts have turned to the

rich and diverse coffee growing regions of
Colombia to create the Spring 2014 Limited
Edition Grands Crus duo the Colombian
Terroirs.
Taking the concept of Pure Origin Grand
Crus one step further where coffee beans
are sourced from one particular country
of origin Nespresso coffee experts have
sought out green coffee from the regions
of Cauca and Santander to craft these two
Grands Crus.
Located at opposite ends of Colombia,
Cauca and Santander produce fine and
particularly aromatic Arabica beans that
possess vastly different aromas and taste
profiles from one another, allowing Nespresso
to draw on each regions distinct character.
Nespresso coffee experts, long skilled in
the art of Colombian coffees, have worked
hand in hand with farmers of Cauca and
Santander under the Nespresso AAA
Sustainable Quality Programme for many
years.
www.nespresso.com

www.perrier-jouet.com
1
02 AHCT April 2014
u l i n a r y
e w s
Made in Canada:
Canadian Beef
Great beef like Canadian Beef
doesnt just happen by chance.
Its extraordinary quality reflects
the Canadian landscape,
the careful management of
accomplished ranchers and
the strict Canadian quality and
safety assurance controls.
Endowed with an abundance
of fresh water and wide open
spaces, Canada makes an ideal
home for cattle and also for the
grain they feed on. The result is
top-quality beef with a unique Canadian flavour beef that is well
marbled, tender and flavourful.
Each ranch, big or small, follows strict protocols for cattle
management and safety assurance. For example, each animal in
every herd is tagged with a radio frequency identification device so
it can be tracked throughout its life.
Breeding also plays a role. Canadian stock includes Angus,
Charolais, Hereford, Simmental and Limousin, hearty breeds that
thrive in cooler climates.
For more information: www.canadabeef.ca
According to the Nice international classification which

categorises products and services, 32 is the number of the
class that includes beer.
This explains the name chosen by Italian microbrewery beer
brand 32 Via dei Birrai, which manufactures craft beers and
which has recently started distribution in Hong Kong, Singapore
and other parts of Asia.
The speciality beers of the 32 Via dei Birrai microbrewery
are not only top quality, but also guaranteed as being produced
with traditional manufacturing processes in full compliance
with the requirements of maximum hygiene and respect for the
environment.
It is the first Italian artisan microbrewery to have been
granted the ISO 9001:2008 DNV quality certificate and
certificate CI, which guarantees a 100% made in Italy product.
32 Via dei Birrai is also the first beer served in the wine
glass in a fine dining environment to offer a more elegant way of
consuming this fine beverage.
It is also a member of slowBREWING-Das Brauen mit
Zeit fur Geschmack e V. To be eligible for this associations
certificate of quality, it has continually undergone very strict
quality tests, starting from the raw materials and proceeding
through all stages of production, up to the final serving.
32 Via dei birrai is also the first craft beer from an Italian
microbrewery beer to be certified vegan.
For more information: www.32viadeibirrai.it
e
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y
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es on
Fr H
in
Changing the
perception of beer
XTC Gelato
Call XTC for all your Gelato and Sorbetto

requirements, freshly made everyday
Call us on (852) 2540 0105
or email iris.lo@XTC.com.hk
Visit www.XTC.com.hk
Wholesale Retail Events
XTC 1/4 Pages Trade Ad 21 Feb 2014 artwork.indd 1
21/2/14 11:46
AHCT April 2014 103 am
v e n t s
Date
Event
Details
ORGANIsER
Apr 8 11

Food&HotelAsia2014
Singapore Expo
1 Expo Dr
Singapore 486150
Food&HotelAsia2014 (FHA2014) is the largest and

most comprehensive international trade show for the
food and hospitality industry in Asia. The upcoming
edition presents a wide array of products and services by
more than 2,800 exhibitors from 70 countries/regions
over an exhibition area of 95,000 square metres.
Singapore Exhibition Services Pte Ltd

Tel: +65 6233 6651
Fax: +65 6233 6638
tsm@sesallworld.com
www.foodnhotelasia.com
May 13 15

SIAL China 2014

Hall N1-N5, E5-E7
Shanghai New International
Expo Centre
Shanghai, China
SIAL China is the leading Asian meeting point for the

food and beverage industry. The 2014 edition will boast
2,400+ exhibitors, 45,000+ visitors and 100,000+ square
metres of space in eight halls.
Comexposium Shanghai
20/F, No 118 Qinghai Road, 200041
Shanghai, China
Tel: +86 21 6217 0505 Fax: +86 21 6218 1650
www.sialchina.com
May 21 25

World of FoodService 2014

Convention Center, Bangkok,
Thailand
World of FoodService is an international trade

exhibition for the food service, catering and hospitality
industry in Asia.
Koelnmesse Pte Ltd

Tel: +65 6500 6712
l.how@koelnmesse.com.sg
www.world-of-food-service.com
May 21 25

THAIFEX World of Food Asia 2014 THAIFEX World of Food Asia is an international trade
exhibition for the food and beverage, food technology
Convention Center, Bangkok,
and retail and franchise industry in Asia.
Thailand
Koelnmesse Pte Ltd

Tel: +65 6500 6712
l.how@koelnmesse.com.sg
www.worldoffoodasia.com
May 27 29

The International Wine and

Spirits exhibition for Asia-Pacific
Hong Kong Convention and
Exhibition Centre
Wan Chai, Hong Kong
Organised by VINEXPO, the world leader in its sector,

VINEXPO ASIA-PACIFIC, for its 8th edition in Asia
will bring together about 1,300 producers and spirits
exhibitors from 30 countries and 18,000 professional
visitors.
Sopexa France Tel: + 33 5 56 56 00 22

visiteur@vinexpo.fr
http://asiapacific.vinexpo.com
Sopexa Hong Kong Tel: + 852 2866 7163
Contact: Elodie Niatel, elodie.niatel@sopexa.com
June 18 20

Food & Hotel Myanmar 2014,

Myanmar Convention Centre
Yangon
The International Exhibition for Food & Drink, Hotel,

Restaurant, Bakery & Food Service Equipment, Supplies
& Services.
Bangkok Exhibition Services Ltd.

Tel: +66 2 615 1255 Fax: +66 2 615 2991
press@besallworld.com www.foodandhotelmyanmar.com
Jun 26 28

The 12th Guangzhou International

Hospitality Equipment &
Supplies Fair
China Import and Export Fair
Area A, Guangzhou, China
HOSFAIR Guangzhou is a platform for Chinese and

foreign hotel suppliers, manufacturers and agents.
Guangzhou Huazhan Exhibition Co., Ltd.

9H, Jinsui Tower, No.900 Guangzhou Ave Mid
Guangzhou, 510620, China
Tel: +86 20 3891 0875 / 3886 6965 Fax: +86 20 2222 3568
hosfair@hosfair.com www.hosfair.com
Sep 2 4

Restaurant & Bar Hong Kong 2014

Hong Kong Convention &
Exhibition Centre
Wan Chai
Hong Kong
Restaurant & Bar Hong Kong is the fastest growing

exhibition for the hospitality sector in the Asia-Pacific
region. Currently in its 12th year, it has a growing
reputation as the biggest and best niche gourmet
hospitality event in the region. It focuses on presenting
excellent products and services to inspire and create ideas.
Diversified Communications Hong Kong

Unit B, 32/F, @Convoy169 Electric Road,
North Point, Hong Kong
Tel: +852 3105 3970 Fax: +852 3105 3974
sales@restaurantandbarhk.com
www.restaurantandbarhk.com
Sep 2 4

Seafood Expo Asia

Hong Kong Convention &
Exhibition Centre
Wan Chai
Hong Kong
The 5th Seafood Expo Asia is an annual, seafood-only

expo that connects retail, foodservice, and distribution
buyers with suppliers of live, fresh, frozen and packaged
seafood products and services worldwide, showcasing
a wide selection of premium seafood products and
complementary services.
Diversified Communications Hong Kong

Unit B, 32/F, @Convoy169 Electric Road, North
Point, Hong Kong
Tel: +852 3105 3970 Fax: +852 3105 3974
ilam@divevents.com.hk
www.seafoodexpo.com/asia
Sept 20 22

Laundry Expo
Shanghai Everbright Convention &
Exhibition Center
Shanghai
The most influential and authoritative annual event in

the China laundry industry, Laundry Expo showcases
the latest technologies, machines, apparatus and
chemicals for laundry, dry-cleaning, stain removing,
ironing, dyeing and disinfecting.
Unifair Exhibition Service Co., Ltd.

Tel: +86 20 83276369
Fax: +86 20 8327 6330
echo@unifair.com
www.laundryexpo.cn
Sep 28 30

The Hotel Show

Dubai World Trade Centre
Dubai
Celebrating 15 successful years in 2014, The Hotel Show

is the largest dedicated hotel and hospitality exhibition
for the Middle East region. Including investment,
build, design and fit-out, refurbishing, operating
and management, it is for everyone involved at every
touchpoint of the industry.
DMG Events
PO Box 33817, 5th Floor, The Palladium, Cluster C,
Jumeirah Lakes Towers, Dubai, UAE
Tel: +971 4 445 3749 Fax: +971 4 438 0358
rogercardoso@dmgeventsme.com
www.dmgeventsme.com
Oct 15 17

Hotel Investment Conference Asia

Pacific (HICAP)
InterContinental Hong Kong
Hong Kong
For 25 years, HICAP has been the unequalled annual

gathering place for Asia-Pacifics hotel investment
community, attracting the most influential owners,
developers, lenders, executives, and professional advisors
from around the globe. Make new contacts, strengthen
existing relationships, learn, orchestrate a deal and
attend energetic sessions and workshops and unrivalled
networking events.
BHN, Horwath HTL, and Stiles Capital Events

Tel: +1 714 540 9300
marketing@burba.com
www.HICAPconference.com.
www.HICAPconference.com
Nov 26 28

The 10th International Hotel Expo

Cotai Strip CotaiExpo
(The Venetian Macao)
Macau
International Hotel Expo is the longest-running

exhibition for the hospitality industry in Macau.
Combining exhibition, conference and awarding
activities, it is a multi-dimensional platform supported
and attended by increasing numbers of executives from
hotels and related associations from China, Thailand,
Malaysia, South Korea, Philippines and more.
Coastal International Exhibition Co., Ltd.

Room B, 16/F, Times Tower
391-407 Jaffe Road, Wanchai, Hong Kong
Tel: 852-2827 6766 / 3187 7226 Fax: 852-2827 6870
general@coastal.com.hk yannes@coastal.com.hk
www.coastal.com.hk www.hotel-exhibition.com
28-30 SEPTEMBER 2014

DUBAI WORLD TRADE CENTRE
1
04 AHCT April 2014
x h i b i t i o n s
Record-breaking
results at Gulfood 2014
COMING NEXT
Gulfood 2015
Dubai World Trade Centre
Feb 8-12, 2015
www.gulfood.com
ollowing its largest and most influential exhibition to date in

Dubai in February, the unprecedented success of Gulfood 2014
has been demonstrated once again with the launch of Gulfood
Manufacturing a new, dedicated platform for the Middle Easts
fast developing processing, packaging and manufacturing equipment
sectors.
A spin-off of its industry-leading namesake, Gulfood Manufacturing
conceived to capitalise on growing demand for presence at the worlds
largest annual food and hospitality trade platform is already primed
to become the regions biggest-ever trade show launch when it debuts
across nine halls at Dubai World Trade Centre (DWTC) later this year.
The result of a directive issued by His Highness Sheikh Mohammed
Bin Rashid Al Maktoum, UAE vice-president, prime minister and ruler of
Dubai, Gulfood Manufacturing will debut at DWTC from November 9-11,
2014 a mere nine months after Gulfood broke all its own participation
and sales records.
With a record 4,500 companies from 120 countries and regions
participating, as well as attendance by more than 300 government
ministries, top level officials and international industry leaders, Gulfood is
expected to generate record show-floor trading and year-round legacy
sales numbering in the billions of US dollars. Having attracted 81,622
trade visitors from over 150 countries and regions last month, the 2014
show ranks as the biggest and most global edition in the events 29-year
history.
Gulfoods tighter, more focused format, coupled with the successful
staging of the World Food Security Summit and the launch of the
specialist Halal World Food, highlighted the shows role as a key global
influencer and its host city Dubais leading role in steering the global food
agenda.
Gulfood has grown consistently over the past 29 years to become
the worlds most influential event for the food and hospitality industry and
a world-class investment platform and business facilitator. The record
participation and its unparalleled global reach this year emphasises the
emirates significant role in contributing to Middle East market growth as
well as Dubais 2020 vision to become a global events destination, said
H.E. Helal Saeed Almarri, director general, Dubai Department of Tourism
and Commerce Marketing and CEO, Dubai World Trade Centre.
AHCT April 2014 105
x h i b i t i o n s
10 years of THAIFEX
World of Food Asia
COMING NEXT
THAIFEX World of Food Asia
Convention Center
May 21-25
HAIFEX World of Food Asia, Asias most influential food

and beverage, food technology and retail and franchise
event is back in its 11th year with a bigger and more
impressive line-up.
Celebrating its 10th anniversary this year in Bangkok, Thailand,
from 21 25 May at the IMPACT Exhibition and Convention Center,
the expansive exhibition has already sold more than 90% of its
exhibition space, with an estimated growth of 10% from the recordbreaking 2013 show. Visitors can look forward to more than 1,400
exhibitors from close to 40 countries occupying three Challenger
halls comprising 60,000 square metres.
Over the last ten years, THAIFEX World of Food Asia has grown
steadily with a stronger line-up of international exhibitors. The 2014
edition promises solid international growth, with a 40% increase of
exhibition space in the fine food segment and stronger presence
from international participation from Brazil, Brunei, Cambodia, China,
Indonesia, Italy, Japan, Korea, Philippines, Singapore, Taiwan and
Vietnam.
Another milestone this year is the appointment of Japan as the
second partner country, with more than 70 exhibitors on showcase.
Of this, more than 50 exhibitors from 21 regions will be organised
together in a Japan Pavilion, led by the Japan External Trade
Organization.
Michael Dreyer, vice president, Asia Pacific, Koelnmesse
commented: Japan is celebrated and respected for its strong
food and beverage culture, and a stellar reputation for tradition and
innovation. We believe its delegation will contribute greatly to the
show.
2014 sees the launch of two new brands. The World of Coffee
& Tea a professional coffee and tea trade fair poised to be Asias
leading sourcing, trading and knowledge platform for the coffee
and tea industry; and World of FoodService the international trade
exhibition for the food service, catering and hospitality industry in
Asia.
World of Seafood, a professional trade fair catering to the
seafood and frozen seafood industry that was launched in 2013, will
return with a stronger second edition.
www.worldoffoodasia.com
106
A HCT April 2014

New look
Asian Hotel & Catering
Times website!
w w w. a s i a n h o t e l a n d c a t e r i n g t i m e s . c o m
Andrew Donadel is the new general manager

of the Parkroyal Saigon in Ho Chi Minh City.
Prior to his appointment, Donadel was general
manager of the 180-unit Pan Pacific Serviced
Suites Beach Road, Singapore. At the same
time he also oversaw the management of the
adjacent 90-unit Parkroyal Serviced Suites,
Singapore.
Andrew Donadel
Edward Chen
Andrew Gibson has been appointed as vice

president, spas & wellness at FRHI Hotels
& Resorts. Gibson brings over 25 years of
international hospitality experience in the
fields of spa, wellness and leisure to his new
role. He joins FRHI from his most recent
position as group director of spa at Mandarin
Oriental Hotels Group.
Andrew Gibson
Gino Tan
Luxury hospitality industry veteran and

former rugby player Andrew Thomson has
been appointed general manager of Laucala
Island in Fiji, one of the worlds most exclusive
resorts. He joins the spectacular tropical
hideaway from Singapore-based Amanresorts,
where he was director of operations and
managing director for the past 15 years.
Andrew Thomson
Audra Rohini Arul is the new director of

sales and marketing of Chatrium Hotel
Royal Lake Yangon. A native of Malaysia,
she graduated from Centre International
de Glion, Bulle, Switzerland in hospitality
administration. Prior to joining Chatrium
Hotels & Residences, Arul held a position of
director of sales and marketing at Westin Siray
Bay Resort and Spa, Phuket, Thailand.
Austin Robinson has been made general
manager of Centara Karon Resort Phuket
and Waterfront Suites Phuket by Centara.
An Australian national with experience in
many hotels in Australia, Robinson was
before coming to Thailand general manager of
Centara Nova Hotel & Spa Pattaya, Centara
Boutique Collection and Centara Pattaya
Resort.
InterContinental Hong Kong has announced
Charis Yim as the hotels senior director of
events. Prior to joining InterContinental
Hong Kong, she spent more than 11 years
with the Peninsula Hong Kong and before that
worked for the New World Renaissance Hotel
and Holiday Inn Crown Plaza Harbourview.
Yim is a graduate of Hong Kong Polytechnic
Universitys School of Hotel & Tourism
Management.
Cinn Tan
p p o i n t me n t s
Luxperience 2014 has appointed Edward

Chen to focus on recruiting delegates from
North Asia for Luxperience 2014. Chen has
more than 20 years of experience in destination
marketing. He has been based in Shanghai for
the past 12 years developing a network with
high-level leaders in the Chinese media and
outbound travel industry across leisure, luxury
and MICE sectors.
Pan Pacific Hotels Group has appointed Gino
Tan as GM of the Parkroyal on Pickering
in Singapore. A hospitality professional
with 20 years experience, Tan has managed
Millennium & Copthorne and Raffles Hotels
& Resorts hotels in Singapore, London and
China, having served as GM of Millennium
Hotel London Mayfair, Grand Millennium
Beijing and the five-star New World Hotel
in Dalian.
Cinn Tan, senior vice president Marketing
& Sales of Jin Jiang International Hotels, has
been appointed an advisory board member
of the Global Business Travel Association to
lead the supplier team. Tan brings with her
more than 20 years of international hospitality
experience and has been working in China for
over 15 years.
Simon Zhang has been appointed the role of
chief executive officer at Jin Jiang International
Hotels. With more than 20 years experience,
he was formerly CEO of Shanghai Jin Jiang
International Hotels Development Company
Ltd and has previously worked at the Beijing
Olympic Hotel, Wenzhou Dynasty Hotel, the
Rainbow Hotel and Sofitel Hyland Shanghai.
Audra Rohini Arul
Austin Robinson
Simon Zhang
Rdiger Hollweg
Kempinski Hotel Haitang Bay Sanya, Hainan,

China, recently welcomed veteran hotelier
Rdiger Hollweg as new general manager.
The multi-lingual German national has
worked in Spain, Portugal, France, Cyprus,
Thailand and the US and arrived recently from
Kempinski Hotel Bahia Marbella-Estepona,
another tropical golf paradise in Southern
Spain.
Also at Kempinski Hotel Haitang Bay, Toby
Huang has become resident manager. His
previous assignments include Kempinski
hotels in Chongqing, Guiyang and Shenyang.
Huang is a long-time Kempinski employee and
transferred from sister property Kempinski
Hotel Chongqing. Huang speaks Cantonese
in addition to his native Mandarin.
Charis Yim
Toby Huang
AHCT April 2014
109
p p o i n t me n t s
Nikita Volkov, transferred from Kempinski

Hotel Ishtar in Jordan, is Kempinski Hotel
Haitang Bays new beverage manager, tasked to
raise the bar in line with Kempinskis ongoing
effort in improving and innovating F&B, with
a side focus on the important Russian market.
The Russian national speaks three languages
including German and has worked in four
different countries.
Nikita Volkov
Tan Choon Kwang
Kim Powley is the new general manager

of the Pan Pacific Perth in Australia. The
appointment brings Powley full circle, marking
his return to his home city and to the hotel
where he started his career more than 30
years ago. He has since garnered over 20
years of hotel management experience across
Asia-Pacific.
Kim Powley
Zia Hansen
Kiyoshi Tsuchiya
Scott Flaxman
Martin Cahill, who started his career at The

Savoy and Dorchester Hotels in London, has
been appointed executive chef of The Excelsior,
Hong Kong. Cahill previously held the
positions of executive sous chef at Mandarin
Oriental, Hong Kong, and chef de cuisine of
the Mandarin Grill.
Martin Cahill
Scott Wysockyj
Nathan Green has joined the 22 Ships team

in Hong Kong as the new executive chef for
22 Ships and its jamn bar Ham & Sherry. A
seasoned British chef with a strong Michelin
background, Green brings with him passion
and dedication and hopes to give Hong
Kongers a taste to remember.
Nathan Green
110
AHCT April 2014
Zia Hansen has joined BLINK Design Group

as associate director interior design, based
in Singapore. Hansen is already working
on the interior design and branding of five
restaurants at the Sheraton Walkerhill in Seoul,
as well as taking the interior design lead on
BLINK projects including the new Hilton
Kota Kinabalu and Hotel Indigo Zhengzhou,
China.
Sireeampan Boutique Resort & Spa has
announced the appointment of Scott
Flaxman as executive chef. A culinary
veteran, South African Flaxman has been
private chef for celebrities, heads of state and
politicians and has worked in Europe where
he ran his own catering company, as well as
in Thailand, Singapore and the Maldives.
Kiyoshi Tsuchiya has been appointed to

lead CBREs Hotels team in Japan. He was
previously the companys Japan head of Asset
Management. Before joining CBRE in 2012,
he was vice president at Singapore-based
investment and asset manager Pacific Star
Group where he led the development of the
Kyoto Four Seasons hotel.
Robert A. Warman is the new chief executive

officer of Langham Hospitality Group.
Warman has more than 33 years of experience
in the hospitality industry. Most recently, he
served as president and chief operating officer
of Capella Hotel Group, as well as co-chairman
of the Capella Asia board, providing strategic
guidance in the operations and property
acquisition activities.
Tan Choon Kwang has become the chief

operating officer of Meritus Hotels & Resorts.
He brings with him over 30 years of expertise
in Singapore, France, Japan, Australia, UK
and USA. He worked previously for major
hospitality companies including as Swisstel
Hotels & Resorts, Raffles International Hotels
& Resorts and Westin Hotels at corporate,
regional and property levels.
Robert A. Warman
Yves Thoma
Anthony Ross
Scott Wysockyj is the newest member of

Hilton Queenstown Resort & Spas signature
fine-dining restaurant, Wakatipu Grill.
The seasoned local recently joined Hilton
Queenstowns culinary team as a sous chef,
bringing with him 17 years of cooking
experience, and most recently worked as a
sous chef for Simon Gault at Shed 5, one of
Wellingtons top seafood restaurants.
Marco Polo Hongkong Hotel has announced
the appointment of Yves Thoma as resident
manager. He was previously GM of the
Happy Valley Clubhouse under the Hong
Kong Jockey Club for six years. A German
national who graduated from The Hotel
School of Lausanne and holder of an Ivey
executive MBA, Thoma is fluent in several
languages.
Preferred Hotel Group, a global provider of
sales, marketing and distribution services to
independent luxury hotels, has announced the
appointment of Anthony Ross as executive
vice president for Asia Pacific, Middle East
and Africa. Ross brings more than 25 years of
international hospitality experience and was
most recently vice president of operations for
Marco Polo Hotels.
I N S P I R E D B Y N AT U R E .
A B S O L U T E LY P E R F E C T.
www.giesser.de

April 2014

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Vol 39 April 2014

Published since 1976

SISTERS ARE DOING

LOCKED AND LOADED

TOP OF HIS CLASS

elcome to the bumper April

a bigger metropolis, like cities all over China.

next couple of years, and the brewery business.

Hong Kong Hotels

Federation Of Hong Kong

Club managers Association

Asian Hotel & Catering Times

AHCT April 2014

Parkroyal on Pickering wellness

New-look Asian Hotel &

AHCT April 2014

AHCT April 2014

104 Events calendar

90 The Mira Hong Kong Whisk

AHCT April 2014

Hilton Worldwide to develop

AHCT April 2014

due to distance it will also provide

markets strongest year since the global

training and results tracking delivered

Qooco Hotel is the third addition to

Latest Dorsett property

AHCT April 2014

The average price of a hotel room

PERFECT COFFEE IN ONE TOUCH

dusitD2 Phuket Resort Thailand

the-clock personal butler service and

Micros Systems, Inc., has announced

10 years of NRA Kitchen Innovations Award

to foodservice operators today. The 24

our 10 year anniversary, this years

Fired Up Kitchens a 2014 KI award winner

AHCT April 2014

Authentic f lavor. Inspired.

Make asian moonz part of your menu

Prize laureate Aung San Suu Kyi.

PHG partner with Himalayas

AHCT April 2014

Preferred Hotel Group Himalayas

THE AUSTRIAN EXHIBITORS

For more information

1E2-11 | IME | www.ime.at

NEXT to be F&B consultant

AHCT April 2014

Thailand-based Onyx Hospitality Group

These chefs release

Wed 9 April 2014, 7:30pm

Targeting the MICE sector digitally

This will be done by using a state-ofthe-art website

This is designed not only to help the

TCEBs online compaign is targeting potential MICE markets worldwide

AHCT April 2014

MICE offerings through TCEBs database

emerged of just how much of a hit the

Conversely, properties in Phuket

AHCT April 2014

AHCT April 2014

globally, showcasing over 500 wines and