-
Oct 30, 2024 | 
hospitalitynet.org | Beatrice Venturini |Stefan Güldenberg
Welcome to the regular Q&A feature where we shine the spotlight on our EHL research faculty and their current work. With a view to going behind the scenes to better understand the fascinating, impactful world of research, the EHL Institutional Visibility team regularly catch up with an EHL researcher whose work is making a difference in both the classroom and industry.
-
Oct 16, 2024 | 
hospitalitynet.org | Beatrice Venturini
What’s holding hotels back from doing more than basic eco-friendly gestures, like reusing towels or reducing plastic, and embracing sustainable hospitality by adopting a green culture into their business? This article takes inspiration from a recent publication by Dr. Laura Zizka et al. that delves into current hotel green challenges.
-
Oct 15, 2024 | 
hospitalityinsights.ehl.edu | Beatrice Venturini
scroll What’s holding hotels back from doing more than basic eco-friendly gestures, like reusing towels or reducing plastic, and embracing sustainable hospitality by adopting a green culture into their business? This article takes inspiration from a recent publication by Dr. Laura Zizka et al. that delves into current hotel green challenges.
-
May 29, 2024 | 
hospitalitynet.org | Beatrice Venturini
Welcome to the regular Q&A feature where we shine the spotlight on our EHL research faculty and their current work. With a view to going behind the scenes to better understand the fascinating, impactful world of research, the EHL Institutional Visibility team will be regularly catching up with an EHL researcher whose work is making a difference in both the classroom and industry.
-
Apr 22, 2024 | 
hotel-online.com | Elliott Bryan |Beatrice Venturini
By Beatrice VenturiniAmidst the current discussions about AI’s transformative potential, there’s a common industry misconception that it primarily benefits large-scale hotels and enterprises, leaving smaller and medium-sized firms behind in the dark ages.
-
Apr 22, 2024 | 
hospitalitynet.org | Beatrice Venturini
Welcome to the regular Q&A feature where we shine the spotlight on our EHL research faculty and their current work. With a view to going behind the scenes to better understand the fascinating, impactful world of research, the EHL Institutional Visibility team will be regularly catching up with an EHL researcher whose work is making a difference in both the classroom and industry.
-
Apr 19, 2024 | 
hospitalitynet.org | Beatrice Venturini
Rector of HES-SO and president of swissuniversities, Dr Luciana Vaccaro, presented her priorities in the evolving higher education landscape and looked at ways of strengthening the collaboration with EHL at this important moment in time.
-
Apr 12, 2024 | 
hospitalitynet.org | Beatrice Venturini |Ian Millar
Amidst the current discussions about AI's transformative potential, there's a common industry misconception that it primarily benefits large-scale hotels and enterprises, leaving smaller and medium-sized firms behind in the dark ages. To shed light on the nuanced reality, we sat down with EHL’s Ian Millar, Senior Lecturer in Hospitality Technology, to discuss how AI is not just a tool for hospitality giants but can also be a game-changer for SME hotels and firms with an innovative mindset.
-
Jan 15, 2024 | 
hospitalitynet.org | Beatrice Venturini |Alessandro Inversini
Welcome to a new Q&A feature where we shine the spotlight on our EHL research faculty and their current work. With a view to going behind the scenes to better understand the fascinating, impactful world of research, the EHL Institutional Visibility team will be regularly catching up with an EHL researcher whose work is making a difference in both classroom and industry.
-
Dec 22, 2023 | 
hospitalitynet.org | Beatrice Venturini
Sous vide (pronounced sue-veed), also known as low temperature, long time (LTLT) cooking, is a type of precision cooking orginated from France which achieves professional level results. Once a technique for commercial kitchens and top chefs, new kitchen gadgets have put it into the hands of amateur chefs in their homes. Patrick Ogheard, Associate Dean of Practical Arts at EHL Hospitality Business School, explains the many wonders of cooking ‘sous-vide’.
