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Business in Hospitality

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    Has Springboard created a lasting legacy?

    Chris Sheppardson met with Anne Pierce, CEO of Springboard There have been endless discussions about the need...

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    What is the value of the pink pound to our industry?

    Opportunities for the hospitality industry in the Lesbian, Gay, Bi-sexual and Transgender (LGBT) market. Chris...

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    In sickness and in health

    Diary of an anonymous reader Is the industry ready to face up to the impact of an aging population? It’s...

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    Coming out of the recession

    Jonathan Perrin, Head of Vantis’ Hospitality & Leisure Group explains why you should act now to make...

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    Are we a fickle lot?

    Business Tales - The Chief Executive EP has asked a senior figure to write on their experience. We have kept ...

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    2007 - present

    A BRUTAL MARKET…BUT HAS IT CHANGED THE LANDSCAPE FOREVER? "When I look back at the last 18 months, I s...

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    Have we seen the death of the independent hotel?

    During the past 15 years, growth in the UK’s hotel sector has been fuelled by the development of brands,...

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    New wave Britannia?

    It has been a long-held belief that London is an extension of the US rather than a true part of Europe and in ...

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    A whole new market'

    What will be the legacy of the Vancouver 2010 Winter Olympics? And will tourism reap the benefits? Heather Gib...

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    Much Ado

    Much Ado In recent months there has been quite a bit of noise surrounding the Swan’s high profile appoi...

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    Tourism delivers real benefits

    By Margaret Hodge, Minister for Culture and Tourism Research demonstrates the industry's potential to economic...

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    Chef training - an investment worth making

    Training chefs delivers real bottom line results By Brian Wisdom, chief executive, People 1st I was intereste...

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    How has PR changed in the current market?

    Recently the boss of Edelman PR said: “We used to be the tail on the dog – at the very end PR woul...

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    Weird science

    More than 450 biodynamic wines are produced worldwide. Embraced as the ‘next big thing’ in the win...

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    Teachers turn to industry for help with new Hospitlaity Dipl...

    Teachers and lecturers are increasingly turning to the hospitality industry for help in lesson planning for th...

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    A woman's world?

    What are the challenges facing the progression of female General Managers in London’s luxury hotel marke...

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    Inspiration found?

    Can the industry unite to showcase the best of hospitality? – update from a recent forum to discuss Worl...

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    Highlighting professionalism in the events industry

    Over the next decade the UK hosts some major international events. Demands placed on those working in the fiel...

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    Apprentices more productive than new staff, say employers

    Hospitality and travel and tourism employers believe that apprentices are head and shoulders above new staff w...

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    Older workers are a key ingredient in the recipe for success

    Should the industry be doing more to attract and retain older workers? Lara Eade reports If you ask people t...

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    New strategy for ethnic chefs

    Proposed qualifications for training chefs in ethnic cuisine are part of a strategy to ensure that more people...


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