Must read – Top background news for hospitality management (7) – Hotel lab for training - Paris' largest hotel - How Isadore Sharp built his Four

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Best of hospitality in the news – part 7 – 10 October 2016

1Hong Kong’s Hotel Lab and 8 Other Hospitality Trends
While regulation is catching up with the alternative accommodations scene, the sector itself is still booming thanks to social and tech-savvy consumers: The Regulatory Landscape of Alternative Accommodations – It remains to be seen whether homesharing represents an existential threat to established corporate housing providers: Airbnb Isn’t Replacing Serviced Apartments for Business Travel Yet
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Paris’ Largest Hotel, Newly Reborn, Is A Great Value, Too
Built in 1972, and once owned by Air France back when airlines owned hotel chains (Pan Am and Intercontinental, Swissair and Swissotel, etc.), Le Meridien Etoile was then, and remains today, Paris’ biggest hotel, and the second-largest in all of France (only the Disneyland Paris’ Newport Bay Club in Marne-la-Vallee, at 1098 rooms, is larger). So how does it manage not to feel huge?
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A man for all seasons – how Issy Sharp built his hotel chain
Looking back on his more than 50 years in the hotels business, Isadore “Issy” Sharp is modest about his achievements. “I’ve been fortunate to be a reasonable success,” says the 85-year-old Canadian.
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Floating hotel set to open in London
A floating hotel that was once used as a prison in Amsterdam will be moved to the River Thames to become London’s latest luxury hotel.
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Hotel mis-management
All hotels should maintain certain basic safety norms. We need specialists to provide mandatory third-party safety accreditations to all such places
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Haubenkoch Markus Nagl und Grillmeister Markus Lukas haben was Neues am Kochen: „A Tisch im Woid“ - ein Crossover von Grillkurs und Lifestyle

Gmunden/Salzkammergut, 30. April 2021 – Man nehme einen Haubenkoch, einen Grillmeister, Wäl- der, Wiesen, Felder und deren Produkte. Mischt diese gut durch und schon entsteht ein suburbaner Grillevent. So noch nie da gewesen: Archai sch kochen, zeitgemäß vollenden und perfekt servieren. Mit Mutternatur eins werden, heißt die Devise. Kochen als

By Carsten Hennig