EP Magazine

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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