Editorial Board   

Mr. Spieser

Alain Spieser

Professor, Hotel Management School of Geneva (EHG)

After completing a 3 years course at Ecole Hotelière Strasbourg (France) Alain Spieser started his career in home town Luxembourg as receptionist at the Holiday Inn Luxembourg. After 6 months he was promoted to the group department followed one year later by another promotion as sales representative.

In 1987 Mr. Spieser joined the beautiful shores of Lake Geneva at the prestigious Royal Evian, a Leading Hotels of the World member. He spent a big bulk of his career (17 years) in the resort. First as manager for groups, then as Front Office Manager and finally as Director of Sales and Marketing. He created the Communication department which handled all the media relations worldwide.

In 2005 Mr. Spieser had the opportunity to join the opening team of Four Seasons Hotels and Resorts in Geneva as Director of Sales and Marketing. A wonderful and rich experience. The hotel opening was a repositioning after one year of closing and renovation. Working for Four Seasons was rewarding and very insightful. Four Seasons Hotel des Bergues became a leading hotel in Geneva in terms of prestige, occupancy and room revenue.

Six years later Mr. Spieser joined Hotel Management School of Geneva teaching Marketing and Communication.

All the teachers come from the "field" and have held top-level positions within the hospitality industry. They have made it both a personal and professional mission to ensure that each student is able to contribute to our motto "Making excellence a profession".

Please visit http://www.ehg.ch for more information.

Mr. Spieser can be contacted at +41 076-573-7524 or a.spieser@ehg.ch

Coming up in August 2020...

Food & Beverage: New Technological Innovations

In the past few years, hotel food and beverage departments have experienced significant growth. Managers are realizing just how much revenue potential this sector holds, both in terms of additional revenue and as a means to enhance the guest experience. As a result, substantial investments are being made in F&B operations as a way to satisfy hotel guests but also to keep pace with the competition. Though it has been a trend for many years, the Farm-to-Table movement shows no signs of abating. Hotel chains are abandoning corporate restaurants and are instead partnering with local chefs to create locally-influenced dining options. Local, farm-sourced ingredients paired with specialty beverages or local wine also satisfies the increasing demand from Millennial travelers who are eager to travel sustainably and contribute to a positive impact. A farm-to-table F&B program also helps to support the local economy, which builds community goodwill. Also popular are "Self-Serv" and "Grab & Go" options. These concepts stem from an awareness that a guest's time is limited and if a hotel can supply them with fast, fresh, food and beverage choices, then so much the better for them. Plus, by placing these specialty kiosks in areas that might be traditionally under-utilized (the lobby, for instance), they can become popular destination locations. Of course, there are new technological innovations as well. In-room, on-screen menus allow guests to order from any restaurant on the property, and some hotels are partnering with delivery companies that make it possible for guests to order food from any restaurant in the area. Also, many hotels are implementing in-room, voice-activated devices, so ordering food via an AI-powered assistant will soon become mainstream as well. The August issue of the Hotel Business Review will report on these developments and document what some leading hotels are doing to expand this area of their business.