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EVENT INDEX
Dear EUHOFA- Colleague,
It was great to see all of you in Estonia, our lovely neighbor. Next time we will meet in Belgium (Bruges – Koksijde) from November 11 to 16, 2012. The theme of the congress will be “Motivation in the hospitality industry from the bottom to the top”. It will be our 51st Congress, but have we really given a thought that why are we meeting on the yearly basis?
According to Maarten Vanneste´s book Meeting Architecture, the reasons are learning, networking and motivation. The first one involves for example, refreshing knowledge, exchanging ideas, communicating messages, problem solving and innovation. Networking is meeting industry friends, interacting, making new friends and so on. Motivation includes team spirit, changing behavior, sense of community, awards and fore most FUN and CELEBRATING. According to my experience from Copenhagen Congress 2002 onwards these all have been met perfectly with the EUFOHA Congresses.
But have we really given a thought that how should we build future congresses? Yes, we have asked you why do you attend the EUHOFA International Congresses, but what should be included in the future, so that everyone would get a good return on investment (time, money, etc.). How do we guarantee that learning, networking and motivation take place before, during and after the congress? For that process, we should include tools like advanced technology, technical equipment, art and design, facilitation, etc. We should discuss under the theme: 60th EUHOFA International Congress – BACK TO THE FUTURE and maybe even invite someone like Maarten Vanneste (he is Belgian) as a facilitator. His mission is to spread the message to the students, who will be the future professionals.
As you know, I do not have answers – I only have many questions. That is why I rest on your expertise. Please, send me one concrete idea of that 60th Congress, which will be held maybe in Barcelona or Paris or Mexico City or in the moon. See you there, but first in Belgium.
Jouni Ahonen
The “time between the years”, as the German expression goes, gives a chance to lean back and to contemplate, to reconsider the fundamentals of what we are doing and to come up with new resolutions. An article in The Economist magazine of December 3rd prompted me to reflect on one of the oldest challenges of teaching: While it is doubtlessly true that students need a sound and solid body of knowledge, we have to admit that knowing something does not mean being able to apply it in practice. The article was about Harvard Business School (HBS), arguably the mother of all business schools, and its introduction of so-called Field Studies at the expense of its cherished Case Study method. In short, it involves exposing students to real life business situations, letting them run businesses or contribute real solutions to real businesses. What lesson, if any, does this hold for hospitality schools? Providing “application restaurants and hotels”, often open to the general public, has been a centre piece in the training of chefs, waiters and front office staff for a long time. To a lesser extent, application schemes are used in management education – though the argument of going beyond case studies is equally strong. At Heidelberg Hotel Management School we have been running two student enterprises for almost ten years now and it is time to share experiences and consider future developments. There is an important distinction to be made at the outset: Student enterprises come in two forms: The real business (Juniorenfirma), where goods and services are bought and sold for real money, and the virtual business (Übungsfirma), where no money is involved. Actually, virtual companies don’t come free either. The school needs office space and equipment for the students to work together much like in a real business. We provide an open-plan office space with a network of 16 PCs, complete with meeting space and and filing cabinets. Our virtual company, called Hotel Ambiance, is modeled around an imaginary medium-sized hotel, which is made up at the outset, complete with building layout, staffing plan, inventory etc. 16 students are responsible for the management of all aspects of the hotel through one year. They rotate through different departments, from HR to accounting to marketing to operations. In this way, they can follow complete business processes from initial inquiry to after-sales follow-up. Once a year, the students of Hotel Ambiance take part in an Annual Fair where the virtual companies meet their business partners personally, extend their network and create new business. The participation and travel cost, which of course depend on the location of the fair (in September 2011 it was Dresden) come on top of the clearing house fee, which is about 1250 Euro p.a. in Germany. We run the virtual company as an optional subject, across year 1 and 2, so over the course of a couple of weeks there is an induction programme for the newcomers organized by the outgoing generation. The major task of the HR department towards the end of the year is the selection of the new students through actual written applications and interviews. Needless to say that the two teachers play a very different role from traditional classroom teaching. They are rather more coaches and consultants than instructors, though one of them has to be an expert on the business software used. The feedback from the students has been very favorable over the years, simply by word-of-mouth there are always more applications than places available and plans are to establish a second or even third company in the same premises. The second type of student enterprise demands more attention in terms of supervision, as it deals with real money. Under German law schools are no legal entities so in order to run a real student company a legal association has to be formed, usually with the principal and teachers being on the board and the students responsible for the day-to-day operation. In our school, the real company (Juniorenfirma) is called Bistro Frizz and runs the student bistro. It employs three part-time staff and clocks up a sales volume of about 100,000 Euro p.a. The team of 16 students again is divided into departments, supervised by two teachers, one of them a business lecturer, the other an f&b lecturer. The business objective is not profit-maximization, but to recover food and staff cost plus depreciation of equipment. The students have to cover all aspects, from purchasing, to hygiene, to menu planning, marketing and controlling. They carry out surveys on guest satisfaction (very critical guests, these hotel management students!). The HR department looks after the three employees, which also occasionally involves dealing with real grievances and complaints. There are fortnightly team meetings, where all the figures and pending decisions in each field are made transparent and discussed. Outside this general meeting the students organize their tasks independently on their own or within the departments. The core activity covers the management of the student bistro, but there are occasional extensions into special catering events or selling merchandising products. In both student enterprises the general experience is very encouraging. Student companies are not the places to acquire systematic knowledge, but they provide a much more real application and testing field than mere case studies. And they are the perfect setting to hone skills such as team building, conducting meetings, communication and leadership. Martin Dannenmann
Presidents New Year Letter 2011-2012
The Universidade De Santiago De Compostela (USC) is organizing a Spanish and Gastronomy Course for the duration of two weeks from May,19 - June,01 2012. Click on the PDF-file to open it: 20111223_Newslettter_Español y gastronomía 2012.pdf
EuhofaBoard Newsletter - November 2011 - by Gerald Lipman
A few comments on the Economic situation in Australia and relevance for Hotel Schools While Europe has its own problems with certain countries struggling to re-finance their debt and questions over the Euro, and United States of America searches for solutions to its own budget problems, Australia has its own policy dilemmas. I guess in comparison to Europe and US we are once again likely to be called “The Lucky Country”, but for those of us on the front line it does not feel very lucky. I will comment on a few of the trends. Please note that I have not researched the economic data here: do not quote me on numbers, but I am confident about the direction. Our national government is one of the least indebted in the world, and even though our political parties argue about getting back to budget surplus in 2013 or 2014, most European countries would be envious of our position. We arrived at this good situation because the Government 1996-2007 paid down all debt, and built up a significant reserve. They were able to do this because of the growth in Asia- especially China. With this the price of our key commodities (especially iron and coal) rose, and the government collected higher taxes. We have even got a trade surplus, which is unusual. But the flip side of this is that the Australian Dollar has risen to the highest levels in over 20 years, making it hard for non-raw material exporters. For many years Education has been a major export for Australia. We have had up to 500,000 overseas students here completing high school, learning English, and studying for diplomas and degrees. In total Australia earned more than $18 Bn from International Students. When the A$ was under Euro 0.60 and around US$0.75 we used to be able to boast that we represented a real value proposition for overseas families. But with a rate close to Euro 0.75 and US$1.0 (even US$1.10), fewer students could afford to come to Australia. The tourism industry has also suffered, firstly because we get fewer visitors from Europe and North America (although the number of Chinese has risen sharply), but also because Australians are using their strong Aussie dollars to go to Europe, as well as sunny destinations offshore- Fiji, Bali, Phuket, etc. The Exporting boom is not just about selling the iron and coal for a higher price. Miners are expanding their production, and hundreds of thousands of jobs have been created in building and operating mining and production. While many Aussies are moving from Sydney, Melbourne etc to outback mining sites, there are still more jobs than people. Unemployment is close to 5%. So we have continued our tradition of allowing foreigners to move to Australia in many different ways (student visa, temporary visa, working holiday visa, permanent residency, and refugee). From 2005 new policy settings made it easy to get permanent residency if you enrolled in certain courses, including commercial cooking and hospitality management. While these were cut back by 2007, there are probably 200,000 people who gained residency in this way. But as both Europeans and Americans know, population growth is not always popular. Throughout 2010 we had a political debate: should we plan on increasing the population from 22 million today to 50 million by 2050, or should we be much more cautious and aim for 30 million. The politicians supporting 30-35 million target gained ascendency 2 years ago. By early 2009 the brakes were applied hard to all education fields, but especially vocational courses. While some colleges opened specifically to deliver “migration relevant” courses, universities started delivering “Masters in Accounting” courses that were in fact filled 100% with foreigners seeking a migration outcome. With the tightening of migration courses, increased difficulty getting a visa, at the same time as the A$ was soaring, enrolments in all education providers dropped sharply. At first the Government was relaxed. They felt that this was part of the process to action necessary to cut Australia’s population growth. A few colleges failed, but this did not worry the government. No one was in favour of “dodgy colleges” as these providers were called. But by end 2010 even the Government was worried. They felt that there were too many negative consequences of the tough policies, and the quality universities were complaining about lower international student numbers. To investigate the total situation they appointed a retired politician, Mr Michael Knight to investigate the situation, and report back with recommendations. Universities and colleges recognised that there were a number of factors outside the control of Government such as the value of the A$, the global financial and economic situation, but they wanted changes that would make Australia a more attractive destination. Nine months after appointment the Knight Review was published, and universities were delighted with the outcome. Universities were given the opportunity to recruit students from 3rd World countries using the criteria usually given to First World countries. Moreover, graduates for courses over two years in length would stay in Australia for two more years after graduation to work. But neither government vocational colleges (“TAFE’s) nor private providers were given the same privileges as universities. So EUHOFA’s Australian members are not happy- we have a competitive disadvantage compared with universities that seems like it will last one year or more. Of course most Western European countries have Working Holiday visas, and they can work in Australia for a year now as they always could, even if they do not want to enrol in a course but simply travel and work. To summarise, the Australian economy is doing better than many others, based on the growth of Asia, especially China. But neither the tourism and hotel sector nor the education sector are benefitting from the strong A$, in fact it is the reverse. More than 20 colleges have ceased operations. Some steps have been taken to assist the universities, and hopefully these will flow through to EUHOFA’s Australian members by 2013. Gerard Lipman,
A wonderful congress has just come to an end with excellent inputs to the topic „Well being and Quality of Life through Hospitality education". The topic „Wellbeing" was dealt with in different inputs during the numerous academic sessions: Nothing has changed, but everything has changed by Ain Hinsberg, Head of Research and Development Unit from the Estonian School of Hotel and Tourism Management, EHTE in Tallinn. The very sophisticated concept encapsulated in the title: "Well-being and Quality of Life through Hospitality Education" is one that is very relevant to the present day wellness holiday sector in Estonia which employs thousands catering for the well-being of guests, and which on a wider scale, affects hundreds of thousands of people in the resorts providing the environment, subsidiary services and supporting infrastructure for the aforementioned guests. Who provides the awareness, knowledge and tools supporting well-being and quality of life for employees and communities in the hospitality sector and how? Is it necessary to be well and satisfied with the quality of one’s own life to be able to promote well-being and quality of life to others? While the terms well-being and quality of life have become commonplace not only in everyday use but in far more strategic contexts, the obvious challenge remains how we address our own sustainability. Sustainability has been addressed since the late 1980s with reference to the economy, environment and community. Our quest for Mission Possible will get stuck in an endless loop if we fail to address the sustainability - the capacity to endure – in relation to ourselves as managers, researchers, teachers, students, employers and employees – and as host communities of course … This issue was very interestingly presented during the first real spa academic session, a combination of lecture with the possibility of listening while sitting in a pool or whirlpool. Jay Kandampully, PhD, Professor at the Ohio State University, College of Education & Human Ecology, USA, a graduate of the International Course ITH from the Tourism Schools Salzburg, Kleßheim gave interesting insights into the following topic: Competing through Service: the new challenge of managing customer experience in the hotel, tourism and wellness industries In today’s globally competitive market place, not only products but also services are increasingly commoditized. Differentiation in the hospitality, tourism and wellness industries has therefore become a challenge. Customers today demand unique, compelling, efficient and reliable service - essentially, those factors that potentially lead to a memorable customer experience. It is therefore imperative that hospitality, tourism and wellness educators provide to prospective managers service management as one of the core skills. Future managers should learn the steps necessary to position and to operate their firms within a customer-centric internal paradigm. Tomorrow’s market leaders will be those corporations that adopt an internal mindset of "think for the customer" and to add value across the entire range of their activities and offerings. Service management education will compel students to examine and learn how to manage the core advantage of hospitality, tourism and wellness firms – service. Mr. Kandampully is the editor in chief of the Journal of Service Industry which is introduced at the end of the newsletter. Mr. Ray Iunius, PhD Professor of Business Management, Deputy General Director, Marketing and Business Development Director from Ecole hôtelière de Lausanne, Switzerland talked via Video Conference about Edutaintment in the Spa Industry Customers are seeking both education and entertainment experiences while enjoying a spa treatment. Education for the development of mind and entertainment for the celebration of the body. A massage of 15–30 or 45 minutes that brings a temporary solution to the everyday problems is not enough; today's consumers are looking for a guru, a mentor to lead them to a mental detoxification, a new lifestyle and seek a complete new vision of wellness. All this becomes evident when we think about the fact that the pursuit for education has always been well anchored in human beings and that there is the need to reframe their existence, to give a clear vision and specific guidelines to their habits. To complement education, consumers want something funny, entertaining, relaxing that adds joy, passion and an element of surprise to their everyday lives. Taking into account these two elements, we can say that the wellness industry represents the perfect match of these wants and needs. Philip Sloan, Lecturer, Hospitality Practical Programme Coordinator Department of Hospitality Management, Internationale Fachhochschule Bad Honnef, Bonn presented the topic: Environmental stewardship: a guiding principle for hospitality education Against a backdrop of rising world food commodity prices fuelled by growing populations and water scarcity that impact all food sectors, and increasing levels of environmental pollution (of which Hospitality contributes over 5% of global CO2 emissions) there are fortunately some innovative developments that are being witnessed. Sustainable restaurants offering nutritious, flavoursome dishes that are served in an appetizing manner are hard to come by. Happily, Noma in Copenghagen - an original Nordic gourmet restaurant was voted "the world’s best restaurant" in 2010. In New York, the city authorities have banned the use of artery clogging trans fats, a lesson that European nations seem slow to adopt. To combat rising energy costs and protect the world’s non-renewable energy sources, hoteliers are seeking innovative solutions. In Bonn, a group of hoteliers has signed up to the Hotel Energy Solutions scheme created by UNWTO. Realising that 40% of hotel energy costs are directly related to hotel building construction techniques the use of sustainable building accreditation systems is rapidly increasing. This subject has stimulated the development of a new form of leisure activity; Energy Tourism such as is found at Boku University in Vienna. Some Hospitality Industry sectors are taking steps to develop the societal pillar of sustainability in their product development. Innocenti, Green and Black’s organic chocolate and Ben and Jerry’s ice cream all incorporate the principles of social value in their product design; some hotels employ handicapped people in their workforce. Myself and fellow authors Claudia Simons-Kaufmann and Willy Legrand, have just completed a compendium of hotel and tourism initiatives around the world that primarily aim to promote regional, sustainable economic development through the employment of underprivileged, indigenous peoples in hospitality and tourism ventures. Melanie Smith, PhD, Senior Lecturer and Researcher in Tourism from Corvinus University of Budapest, Hungary ,Chair of ATLAS talked about Cross Cultural Issues in Tourism and Hospitality Education Tourism and hospitality education should be based around the three main pillars of sustainability, ethics and cross cultural understanding. Cross-cultural issues will be discussed in the context of programme design, curriculum development, course content, course delivery, student profiles, and employability. Quality of Life and wellness have become themes of global interest for governments and educationalists alike, but there is a growing understanding that national, regional, local and indigenous cultures need to be understood and respected in order to maximise local community quality of life and tourist wellbeing. Programme design should be based on economic and environmental sustainability, ethical business and fair trade, and anthropological and sociological understandings of culture. The curriculum must be multi-disciplinary to address all of these issues. Course content needs to be multi-level if it is to take into consideration global, national, regional, local and indigenous concerns. Course delivery may be undertaken by local or foreign teachers, but they need to have cross-cultural understanding and sensitivity. The students may be local or foreign but they should be open, tolerant and curious about other cultures. Students can be employed at home or abroad, they might work with their own nationality or foreigners, and they will probably serve both domestic and international tourists – so they should be trained to work with and respect other people and places. The talk drew on examples from health and wellness tourism education. Although this is a global industry offering standardised products, the need for cultural differentiation in products and services is growing. This can include understanding and drawing on the cultural traditions of different countries and regions; using indigenous therapies in signature treatments; respecting the cultural needs and sensitivities of different nationalities; and using local materials and ingredients in a sustainable way. Finally Nigel Hemmington, PhD, Professor, Pro Vice-Chancellor International Dean Faculty of Applied Humanities, Auckland University of Technology, New Zealand presented the topic Drama in Dining Room The notion that food service is a form of theatrical art is explored frequently in both trade and academic journals. For example, Crang (1994) explored the 'performative geographies of display' in waiting work at Smoky Joe's restaurant in England, and the trade journal Restaurants & Institutions (2007) calls for the need for "ramping up customer interactivity and bringing more theatre (sic) to dining rooms". There has also been considerable work looking at the use of theatrical principles in more general service settings (Harris et al. 2003). This presentation will examine the use of the theatrical metaphor in the services management and consumer behaviour literature and will then explore the utility of this approach to the restaurant industry. It will also explore ways that the industry can usefully apply the metaphor to understand and enhance the experience and particularly the encounter between the consumer and the food service provider. This will include consideration of the roles of service staff, guests and managers. It will also include consideration of experience and product design, co-creation, scripts, authenticity and the role of flow experiences. More information can be found at: http://www.euhofa2011.ut.ee/academic_programme.html During the congress interested schools had the chance to do poster presentations. The tourism school Salzburg Bad Hofgastein presented the „Wellbeing and Wellness" focus in the school, which is offered to the students in various subjects such as nutrition, kitchen management, hotel management , wellness-instruction and sports. Let me point out the Alpine Wellness initiative in Salzburg (http://www.alpinewellness.net) where the philosophy is to combine Alpine character, Alpine health, alpine wellbeing and Alpine fitness in the offer of a hotel. More information about the poster presentations can be found at http://www.euhofa2011.ut.ee/poster_presentations.html Last but not least let me mention to check the information about the Journal of Service Management by Jay Kandampully, one of the speakers during the congress: Journal of Service Management The Journal of Service Management focuses on service management research and provides a communication medium for those working in the service management field irrespective of discipline, functional area, sector nationality. The journal publishes double-blind reviewed papers from both academics and practitioners. Topicality As economies across the world have become more service orientated, so does the importance of studying and understanding all aspects of managing service. These new managerial challenges include traditional service organizations not only in hospitality and retail nut also in information, engineering, health care, consulting, government. not-for-profits, and services in manufacturing companies. All require new knowledge, skills and abilities in the emerging science of service which can be found within the journal. Coverage The journal covers: Editor-in-Chief: Professor Jay Kandampully The Ohio State University, USA Email: kandampully.1@osu.edu Journal’s URL: www.emeraldinsight.com/josm.htm This journal was previously published as International Journal of Service Industry Management Journal of Service Management is available as part of an online subscription to the Emerald Industry and Public Sector Management Subject Collection. For more information, please email collections@emeraldinsight.com. We wish you a successfull schoolyear and hope to see you during the next year´s Euhofa International Congress in Belgium. All the best Maria Wiesinger, Austrian board member of Euhofa International October 2011
Today everything is moving faster. We are living in a competitive world where people have to move faster, think faster, work harder and longer. To fit everything in our day, people have turned to modern technologies, everything is digitalized to keep up with the pace. Another factor that affecting society are the different crisis’s. Markets are down and the effect on the environment is asking its toll. Sustainability is the key word of today. http://fiminternational.shootmyfood.net/ The magazine comes out four times per year and is a great source to generate potential business opportunities and to get insight in the (future) world and the needs of guests / consumers in the Hotel and Food industry. Harry de Bruijn
It’s summertime (at least here in Europe and in the Northern Hemisphere….)! Students are either on holiday or on their internship. Faculty are also on vacation or preparing the new academic semester or year. Most of us are probably trying to keep up with the load of work which we were not able to handle during the academic semester or year, and hopefully we shall also take some time for vacation. In this July/August EUHOFA Newsletter, I would like to share with you some thoughts concerning “Preparing your faculty to excite the mind of the young generation”, in my opinion an interesting topic in this period of preparation before starting the new academic semester/year. I am looking forward to seeing most of you in Estonia during the 50th World Congress of EUHOFA International, in September. Have a nice summer (winter for Down Unders) and see you soon in Estonia! Click here to read the article mentioned above.
Sam Salvisberg
20110531_Newsletter_Board_June_euhofa-NL-01.pdf
Antonio Vázquez Sanmartín
What’s in it?
Who’s in it? How can you get a copy? I wish you a stimulating read! Kind regards, Sam Salvisberg Back to INDEX 17 December 2010  Euhofa President's New Year Letter Dear EUHOFA-colleague The end of the year is in sight. In 2010 we have enjoyed a fantastic congress in Providence, USA. This congress was quite an accomplishment and a great success, Irv Schneider and his team should be very proud. Now we move on towards our jubilee congress in Estonia: the 50th! For the first time the EUHOFA congress will be held in Eastern Europe! After a beautiful presentation from Pärnu College by our colleague H. Tooman and her team on the General Assembly in Providence, the expectations are high. Traditionally we are covered at the end of the year with statistics, annual reports and trends for the coming year… In Belgian specialty magazines we read the same things. Culinary Arts Magazine says that guests are becoming more health minded. People want to feel healthy and more then ever choose for fresh, natural and healthy. Bio products and vegetarian dishes are becoming more important. The new eating culture translates into: less extended menus, more vegetables and fruit, less fat, less sugar, less alcohol, etc.… In connection to this, more people are asking for local specialties and retro-dishes. The authenticity, reliability and familiarity in foods relate to the health image. In a next newsletter we will dig deeper into the results of this Belgian report. We are curious to see if you see the same trend developing in your country. Finally I would like to wish you all the best for 2011. First and foremost, what else.., good health for you and your dear ones. Maybe it sounds cliché but a good health is the basis of all. Our personal happiness and professional success depend on in. Sincerely, Filiep Defraye P.S. At the end of January we will send you the results of the questionnaire the members filled out during the General Assembly in Providence.
2 December 2010
Dear Friends from EUHOFA, Ladies and Gentlemen, It was in 2001, nearly nine years ago, that I was elected to become a member of EUHOFA International, to replace Pierre Berthet, who was then the representative of the Ecole hôtelière de Lausanne (EHL). I would like to mention: The current members of the Board that have not yet been mentioned: My thanks also go to all of you, members of EUHOFA International, spouses, partners, members of the EUHOFA family.
I want to take this opportunity to say thanks after these 9 years of my participation on the Euhofa Board for all job and all fun that I have had with all of you.
In these 9 years I have learned a lot of each one of Board Members, and I have had the opportunity to organize the Euhofa congress in Mexico and to show you the hospitality, the culture and the level of the school in my Country. For me that was gratifying because most of you only ever hear bad news about Mexico and, when you were there, a lot of you told me: " what happens here, feels like home" That is the Mexican hospitality, you feel at home.
After 9 years change is good, because new people bring new ideas, but I am not going to loose you, I will see you in Estonia for the next congress.
Thanks and "hasta luego", that doesn´t mean good bye, means I will see you soon 01 November 2010 Mr. Othmar Mueller, Director Fondation Nestlé Pro Gastronomia, would like to put under your attention a DVD about “Hygiene Basics/Basic Training in hygiene”.
This year, Colombia was chosen to host the XXXVIII Board of Directors of the Pan American Confederation of Schools of Hotel and Tourism Management – CONPEHT – This event will be held at UNIVERSIDAD EXTERNADO DE COLOMBIA in Bogotá, from October 22 to 26, prior to the XX Congress of the CONPEHT, which will take place in the city of Bucaramanga from October 26 to 30th. This international body is made up of 81 members from 17 countries in Latin America and Spain whose mission is to give a professional status to the touristic activity at regional, national and international level. 18 September 2010 EUHOFA INTERNATIONAL Board Member inaugurated the re-start at Estonian School of Hotel and Tourism Management EHTE
Back to INDEX
14 September 2010
The appointment follows the decision by the current principal Dan Edmonds not to seek an extension of his contract after 31 December 2010. In his nine years as principal, Dan has been an enormous asset to ICHM, contributing his career-long industry experience and commitment to the growth of ICHM. His passion for our students and the appropriate preparation for their careers in the hospitality industry have been exceptional and we have indeed been fortunate to have had him in the role for such a length of time. Ian Whyte was the inaugural principal of ICHM in 1993, and directed the college with enthusiasm and distinction. In 2000 he left to take up another post-secondary education position. For the past few years he has worked with the University of South Australia—most recently on its international reaccreditation project. Ian was invited to join ICHM’s academic board in 2008. Many EUHOFA members will remember Ian, as he attended many congresses in the 1990’s, and was a Board Member at that time. While ICHM has moved ahead in the past 10 years, we are delighted that our new principal is someone who is well acquainted with ICHM and the ethos of a Swiss Hotel Association Hotel school. Ian will be a driving force in moving us on to the next stage of our development. Please join me in welcoming Ian back to ICHM. Gerald Lipman, 24 May 2010 International College of Hotel Management (ICHM), Adelaide Australia – 2011 Endeavour Scholarships
For many years the Australian Government has offered Endeavour Scholarships to enable students in the Asia Pacific region the opportunity to study in Australia. These scholarships can be worth more than A$100,000. This year the rules have been widened, and students from 34 European countries and more than 20 countries in North and South America are also included. Best regards Simon Ruston Admissions Office
2nd WIHOGA Summer Academy 2010 - incl. International Program (in English) After starting successfully in 2009 WIHOGA Dortmund, School of Management for the Hospitality Industry again offers a one-week summer academy in Dortmund (Germany) from July 19 to July 23, 2010. The whole program as well as all details can be downloaded under www.wihoga.de/sommerakademie2010and can be booked directly online this time. 37 Modules to pick at 5 days – like the other famous hospitality business schools worldwide WIHOGA Dortmund establishes an ideal forum to learn about and develop solutions for most current topics of our industry with support of top lecturers and experts. The Summer Academy is a professional development program and is designed for executives at management and senior management levels in the hospitality industry or related fields as well as for ambitious students and lecturers, who wish to update their knowledge and competencies. Participants will learn from each other’s professional experiences and extend their business network. For the first time we are proud to present three workshops in English and we would like to invite you to enroll and come to Germany, visit and get to know our new campus and possibly combine this with a nice short holiday, especially as Dortmund is part of RUHR.2010 = European Capital of Culture this year (http://www.essen-fuer-das-ruhrgebiet.ruhr2010.de/en/home.html): 1.Product and Service Innovation 2.Sustainable Food and Beverage Management 3.Hotel Revenue Management As all information (except of the international program) on our online booking system is in German do not hesitate to contact me directly via e-mail h.becker@wihoga.de to find out more about the organization of our summer academy, about accommodation and costs. Hope to see you soon in Dortmund. Sincerely,
Harald Becker 18th January 2010  
Dear EUHOFA members, I’m pleased to announce that the 2010 edition of The Hotel Yearbook is available as from today. The Ecole hôtelière de Lausanne has been the co-publisher of this annual since it was created four years ago. What’s in it? “What are you expecting in your part of the hotel business next year?” Together, these highly respected authors look at over 30 geographic markets and a dozen different industry segments. They also address important changes on the economic and financial scene, new developments in the way hotels will be managed in 2010, and other trends expected to have an impact on the hotel business in the year ahead. Who’s in it? How can you get a copy?
I wish you a stimulating read! Kind regards, Sam Salvisberg PS. Two entire sections of The Hotel Yearbook are available free of charge:
15th January 2010
The Master Innholders 17th Annual Hotel General Managers' Conference was held at 18th and 19th January 2010 in London The presentations could be followed through a LIVE video-conference link.
December 2009
November 2009
Press Release Mr. Michel Rochat named as head of the Ecole hôtelière de Lausanne Lausanne, 6 November 2009 – The Board of Governors of the Ecole hôtelière de Lausanne (EHL) is pleased to announce the appointment of Mr. Michel Rochat, currently General Director of Higher Education for the Canton of Vaud as General Director of EHL. Between 2003 and 2008 Mr. Rochat was at the head of the University of Applied Sciences Vaud, covering six specialised universities of applied sciences in the Canton, including the School of Business and Engineering Vaud (HEIG-VD) and the University of Art and Design Lausanne (ECAL), and has shown proof of superior management capacities and a strong strategic vision.
As the general director of the entire tertiary education system for the Canton de Vaud, which represents 16,600 students and 5,000 staff members, Mr. Michel Rochat brings a wide experience of both the Swiss and international academic worlds. In 2006, he was responsible for a long mission in the United States to reinforce the collaboration between the University of Applied Sciences Of Western Switzerland (HES-SO) and the Universities of California. Mr. Michel Rochat knows EHL from the inside as he has been a member of the establishment’s Board of Governors since September 2003. Within the School, he will be responsible for continuing the implementation of the present development strategy, ensuring the institution’s international renown and managing the next stages of the campus extension. Mr. Michel Rochat plans to take up his functions on 1 June 2010. Mr. Ruud J. Reuland has agreed to remain at his post until this time. Editor’s note:
As the first hotel school in the world, the Ecole hôtelière de Lausanne (EHL) provides university studies for talented and ambitious students who are seeking top careers in the international hospitality industry. For any additional information, please contact: Cedric Focking Schneider
The Faculty of Hotel and Tourism Management at Universidad Externado de Colombia With its 35 years of educational activity, it is leader in educating citizens and professionals who in Colombia and in nearby countries orient the destinations of this activity in public and private areas. Its curriculum was designed to meet the needs of the professional in the XXI century. It also offers a series of Graduate and Continued Education Programs which allow the professional to broaden his/her permanent desire to learn and know more about the industry. It is member of the World Tourism Organization (WTO), of the Pan-American Confederation of Schools of Hotel and Tourism Management (CONPEHT), International Hotel and Restaurant Association (IH&RA), Council on Hotel, Restaurant and Institutional Education (CHRIE), and International Association of Hotel Schools (EUHOFA), among other institutions within the country. For more information, goto Complete Programme or the website Universidad Externado de Colombia Back to INDEXBack to INDEX |
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The proof of the pudding is in the eating: 
Dear EUHOFA friends,
The first Euhofa Board Newsletter is out! This first one is written by Javier Gonzáles.
The Centro Superior De Hosteleria De Galicia is currently organizing a Spanish language and tourism, hospitality and cooking summer programme that might be of interest.
