Hospitality Delighted edition 8, Autumn 2010 by Hospitality Delighted

ky is the limit S Ordinary or extraordinary?

足17

Food & Beverage

Netherlands' best chef

Your career Daniel Spijker

This Magazine is developed and produced by students of the International Hotel Management, Leeuwarden

Theme The Real World

8 Hospitality meets Technology: Paper menu cards, old fashioned?

Autumn 2010

Discover:

Hospitality & more:

Exploring the Elements Creative with food Green certificates

Special dining experiences

> 11

> 15

vlaamsch brh 1010 adv 220x133

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Passie voor brood & traditie Onze passie voor het bakkersvak proeft u in al onze producten, of het nu gaat om ons brood, onze belegde boterhammen, onze viennoiserie of patisserie. Ons brood is ambachtelijk brood gebakken volgens aloude tradities. De verschillende soorten (zoals grand-mĂ¨re volkoren, campremy pavĂŠ, olijven-tomaatbrood, vijgen- en notenbrood) zijn heerlijk bij ontbijt of lunch, maar kunnen ook bijzonder goed geserveerd worden tijdens het diner, zoals u in veel toprestaurants kunt proeven.

CONTENT The Real World

> coverphoto: The real world in Dubaï, traditional buildings mixed with modern architecture.

8 | Hospitality meets Technology Paper menu cards, old fashioned?

9 | For real Albert Kooij

Hospitality Highlighted All about the Money → 4 All about People → 5

All about Creativity → 6

15 | Hospitality & More Special dining experience

10 | The Sky is the limit Exceptional places to spend the night

16 | The Top 10 Most gorgeous hotel pools

11 | Discover Exploring Elements

17 | Your career

Creative with food

Daniel Spijker

Green certificates

14 | Food & Beverage Sergio Herman

18 | Column The Real World

The industry is changing rapidly nowadays. Distinctive in all areas the rich world of hospitality entails. To explore these changes and innovations Hospitality Delighted is entering ‘the real world’ in this edition, and wants to welcome you! The real world is hospitality 2.0, reflects an industry from extremes which states sharing own experiences and cultures as a very important factor. The real world is digitalized but down to earth, fair-trade products directly from the local farmer but ordered via a personal message on Facebook or Twitter. And this is exactly what Hospitality Delighted does, we share experiences from experts in the hospitality industry with our readers. Want to taste, smell, see and experience it yourself? Do not hesitate any longer and step into ‘The Real World’ together with Hospitality Delighted. Geoffrey McCampbell 3th year IHM Student

PREFACE It almost looked like retirement. The last edition published was in 2008. However, there was still a need for a free magazine that provides knowledge and shares experiences of the hospitality industry. This need is fulfilled again with the eighth edition of the magazine Hospitality Delighted. In this edition we will give you an insight into The Real World. What we want to achieve is that you will have an idea about what you can expect when you leave this education. After reading this, we hope that you have an idea about which possibilities exists and that you get delighted when reading about it. One last comment before you jump off to read this magazine. Bear in mind that the industry is constantly changing so always use your creativity and be open to those changes. Madelein Roggeband, Patrick Oosterhout, Ynte van Kempen & Jeffrey Brakenhoff, Chief Editors Hospitality Delighted

HOSPITALITY highlighted

all about money Greedy hotels Hotels can charge people for a lot of things. But what do the guests think about those different charges? According to a poll, performed by Hotels.com, amongst 1,800 travellers there are some charges that can really frustrate the hotel guests. One of those charges is the use of Wi-Fi. 75% of the travellers say, “Hotels which still charge guests to use Wi-Fi are simply being greedy”. Traveller’s main argument is that many cafes and bars offer free Internet access, so why should they pay at hotels? Another frustration is the expense for parking the car, says 73% of the travellers. For the entire list, see the website. > www.hospitalitynet.org/external

Coins and Paper Money Metal objects were introduced as money around 5000 B.C. By 700 B.C., the Lydians became the first in the Western world to make coins. Countries started minting their own series of coins with specific values. Metal was used because it was readily available, easy to work with and could be recycled. Since coins were given a certain value, it became easier to compare value of items people wanted. Some of the earliest adopters of paper money were the Chinese, where the issue of paper money became common from about AD 960 onwards. > inventors.about.com/od/mstartinventions/a/money.htm

Real Estate Industry more dangerous then hurricane Earl Hurricane Earl passed the Caribbean Islands of Anguilla and has blown roofs of buildings and damaged phone and power lines. But Citigroup Inc. had to cope with a real-estate industry ravage. What happened? In 2006 Citigroup granted a huge construction loan for “an exquisite rendition of the residential resort concept”, developed by Kor Hotel Group. The construction only had to cope with many delays and cost overruns and this made Citigroup decide to get ‘out of this corner of the Caribbean.’ The effect for Citigroup is a loss of around $ 195 million. This is again an example of a bank nursing a troubled real estate project for years. > ehotelier.com/hospitality-news

Google’s investors Before BP could stem the oil gusher at the bottom of the Gulf of Mexico, it unleashed $ 100 million in ad spending, largely on network TV, to stem the damage to its image. But it also started spending heavily where it had never spent much before; buying ads in Google’s search results. How much did BP spend on search? in two months, BP went from spending very little on search advertising about $ 57,000 a month - to becoming one of Google’s top advertisers, dropping nearly $ 3,6 million in the month of June alone, according to an internal Google document obtained by Advertising Age. “Google has become the remote control for the world, its the first stop, not TV” said Will Margiloff, CEO of innovation interactive. > www.htrends.com

Bartering and Commodity Money In the beginning, people bartered. Barter is the exchange of a good or service for another good or service, a bag of rice for a bag of beans. However, what if you couldn’t agree what something was worth in exchange or you didn’t want what the other person had to offer. To solve that problem humans developed what is called commodity money. A commodity is a basic item used by almost everyone. In the past, salt, tea, tobacco, cattle and seeds were commodities and therefore were once used as money. However, using commodities as money had other problems. Carrying bags of salt and other commodities was hard, and commodities were difficult to store or were perishable.

4 : Hospitality delighted

all about people The Basics The financial aspect of the company, especially in terms of increasing revenue and decreasing expenses, is more and more driving the hospitality industry. Of course very important, but a question which does rise is whether “we have lost sight of some of the basics”, says Caroline Cooper, business coach and founder of Zeal Coaching. She discussed this with prominent hotel professionals and they all mentioned that ‘getting the basics right’ is important. So here is one of the basics that need to be right to be successful. The welcome Do the employees give the guest the idea of being welcome and is the guest feeling special after the welcome? And do the employees anticipate the guests’ needs? These are only a few legitimate questions that can be asked with this first basic.

Old, but still applicable today A business that still operates after the death of the founder, after surviving the Great Depression and World War II must be doing something right. But what is the key to this success and what does it have to do with today’s hospitality industry? Elsworth M. Statler, born in West Virginia, is the mastermind behind all of this. He founded his own first hotel in Buffalo and was the most innovative one in his time. For example, he offered a bathtub in every room instead sharing it with fellow guest down the corridor. But it was not only innovation; also the entire service that should be provided was different and refreshing. His success factor has been written down in the Statler Hotel Service Code.

Interested in all the basics which prominent professional agree upon? Check the full article on the website. > ehotelier.com/hospitality-news

The main idea? “Life is service. The one who progresses is the one who gives his fellow human being a little more, a little better service. The code is still being used nowadays. Curious? > Check www.hospitalitynet.org/news for more information

Get your MBA Online

Customer service

After achieving your Bachelor most people start working in the field. And when working, it is quite hard to get your MBA from a renowned education, because most of the time it is not possible to go to school, because working takes up most of you time and you cannot do everything online. For all those people who want to achieve their MBA and still be to able to work fulltime, the Glion Institute of Higher Education in Switzerland now offers a fully online MBA course in International Hospitality Management. The possibility to do it online is innovative and makes Glion directly industry leader concerning MBA’s. Glions’ motivation to come to this was that education has become a very important aspect to climb up the career ladder and experience alone is not good enough these days. > www.hospitalitynet.org/news > www.gliononline.com

Being hospitable is the act or practice of receiving strangers or guests in a friendly and generous way. It’s really that simple. All we have to do is hire people that are hospitable, and the rest comes easy. After all, we all know it’s easier to train the technical side than it is to train the personal side. In this industry, profits are not made by focusing on the larger details; profits result from focusing on small details and caring about the guests. You need to forget the macro, and focus on the micro. After all, when you really think about it, “It’s the small things in life that are big.” > customerservicezone.com

HOSPITALITY highlighted

all about creativity A lifely 3D experience Innovations are not rare in our field of expertise and the hospitality industry is known for its creativity and ability to adapt to new trends. But in Paris there is a hotel that can be placed in the top 10 of the most creative hotels. This hotel offers a mind – blowing atmosphere throughout the building, The rooms, bed and bathtub are floating as light as a feather. The bed and bath do not touch the ground. It is an experience like in one of the James Bond movies could have occurred. Further it is a mind-blowing atmosphere throughout the hotel. Interested? > Check www.sevenhotelparis.com/web/pages/hotel.html

See those fish swim Always wanted to experience the saying “You are going to sleep with the fish”? Now it is possible. At the Rangali Island Resort in the Maldives it possible to stay in the underwater bridal suite, where the fish swim in the ceiling. Do bear in mind that it is going to be an expensive night. Prices are given upon request and the best suites above sea level already cost aproximately € 1,400 a night. Good luck. > www.missethoreca.nl

Land of opportunities… Everyone knows that America was once seen as a place where dreams come true, which is the reason why so many people imigrated to this country of opportunities. One thing that is less known, that there are states in the USA that are very creative with their rules and regulations. For example: in Ohio it’s illegal to get a fish drunk. In Alaska it is legal to shoot bears, while waking a sleeping bear for the purpose of taking a photograph is prohibited. In Arizona there is a law that declares that anyone caught stealing soap must wash themselve with it until it is all used up. It is also illegal for men and women over the age of 18 to have more than one missing tooth visible when smiling. In Iowa it is prohibited for a man with a moustache to kiss a women in public, and the fire department is required to practice fire fighting for fifteen minutes before attending a fire. Want to know more of these creative laws, visit > www.dumblaws.com/laws/united-states/alabama

6 : Hospitality delighted

The new safari experience Enjoying a foreign country, nice climate and wild animals all over is what going on a safari is all about. However accomodation is quite common even on a holiday like that. Most of the time people would stay at one of those wooden villas with a veranda or a patio and very often they even stay at concrete hotel, buildings which can be found in all the big cities. Eventhough the experience is great why not try something else like staying in the belly of the beast! In Sri Lanka there is a special resort that makes it possible to stay right in the middle of the nature and enjoy it all from a room that’s situated in an elephant-like hut. This facility offers modern conveniences at an extraordinary place and space. > Check the website below for more information. www.unusualhotelsoftheworld.com

Once upon a time… Japan has a shrinking population and its marriage rates are dropping. Whenever someone does get married, the honeymoon trip is often in Hawaii or Australia’s Gold Coast. The Japanese city Atami, formerly the honeymoon destination in Japan, had to do something. The city launched a promotional campaign to attract single men who are fan of the Japanese dating-simulation game LovePlus+. In the first month after the start of the game, the city had 1,500 male fans coming to the town for the experience with Virtual Girls. Want to know more? > Check the site ehotelier.com/hospitality-news

LUNCHEN & DINEREN

WWW.DEBRASSERIE-LEEUWARDEN.NL

Business meeting? Organising a business meeting? Let Conferences and Events Office Stenden meeting u organise your conference , event and meeting from A to Z. We also provide a wide range of practical services, including location scouting, sending invites, booking speakers, location decoration, catering and developing your conference website. Stenden meeting u is a Stenden university learning company. Prospective professionals in International Hospitality Management and Office Management get their practical experience while working under the supervision of coaches in the event sector. Stenden meeting u • Rengerslaan 8 8917 DD Leeuwarden • +31 (0)58 - 2441521 • meeting-u@stenden.com • www.stendenmeetingu.nl

HOSPITALITY meets Technology

Paper menu cards, old fashioned?

When Steve jobs unveiled the iPad on

may 2010, he couldn’t have imagined it being used in so many industries.

Even so the iPad has developed itself into a world known device. You never know where an iPad will pop up as its popularity increases and creative individuals around the world invent new ways to make use of the iPad in the daily life.

The iPad started as a tablet computer, designed and developed by Apple. The device has a touch screen to browse trough your personal files. With a weight of about 700 grams it would be perfect for personal entertainment. Such as media, books, movies, music and games as well as web content. It runs the same - but updated operating system as the earlier iPod touch and iPhone. Over the last few months, the iPad popped up in cars for entertainment; several airlines are deciding to introduce it as the next-generation in-flight entertainment system even doctors in Japan use it as surgery display to operate patients. But will the hospitality industry adopt the iPad and use its multifunctional possibilities? In Australia there is a restaurant that has recently exchanged the paper versions of the menu card, with a much more expensive digital example. Dinning has just gone Hi-Tech with the iPad as main course. The restaurant made its own application for the iPad. With this app you can browse through the menu items with the tip of your finger. All dishes are listed in a simple overview just like a normal menu card. It is only when you’re not really sure what the dish entails, then the iPad shows it’s 8 : Hospitality delighted

use. Just by tapping on one of the menu items, a new page will pop up with the preferable method of preparation, prices, different sauces available with the course, and a picture of the final product, as you will receive it within the next half hour or so. After all, a picture shows more than a thousand words.

The device has installed games on it, to play individually or with your tablemates. In this way, the restaurant saves money on personnel, while the guests have something to play with till their order arrives. You will understand that this high end menu card has its price. The cheapest iPad model starts from € 499,-. This is a

So, you have chosen your dinner courses and would like to enjoy a nice wine along with your course, the iPad will suggest wine-food combinations with the course you have chosen. Just by tapping the wine chart on the menu. Of course you can ignore the suggestion and follow your own tastes and experiences, and choose a wine from the wine list. When you are finished choosing the preferred courses and beverages, it will ask if you like to accept the chosen items. By tapping ‘yes’ the device will automatically sent your ticket via WiFi to the kitchen, without the help of any personnel so far.

high price for a menu card, especially for starting companies. But when the amount of employees decreases form six to two persons. You might reconsider those costs. Now the iPad is still new, and not much used in hospitality yet, it will attract customers, as it is a whole new concept of using technology of today. It really does create a unique dining experience Hospitality is a divers and moving industry. Every day new ideas and concepts will be introduced. You might wonder, is this the future of dining? Will the paper menu card be ‘’old fashioned’’ in 5 years? Time will tell. Apple, the apple logo, iPod touch, iPhone, iPad

It doesn’t stop there. The menu is updated automatically. It keeps track of stock levels, so if certain dishes and wines sell out, they will automatically disappear from the menu. The price list is updated via a computer, so no new menus need to be printed, and changes on the menu are made in seconds. While the order is sent to the kitchen and the chefs are working hard to prepare your course, the menu card becomes an entertainment centre.

are trademark brands of Apple. Other company- or product names can be trademark brands of the respectful owners.

> www.news.com.au/technology/ipad sydney-restaurant-replaces-menus with-ipads storyfn5knrwy-1225874904671 > www.missethoreca.nl/1081495/ restaurant/restaurant-nieuws/ iPadVervangtPapierenMenukaart.htm > www.simonblog.com/2010/06/15 ipad-as-a-menu-card-in-restaurants

for real

Real world Interview Albert Kooy, about 80/20 rule. What is this formula all about? The 80/20 rule means that a course consists out of 80% vegetables and 20% meat or fish. If a guest goes to a restaurant, the guest is usually offered a variety of meat and fish, but never a selection of vegetables. With this formula we will turn this around. The guest can make a choice of vegetables and how he wants them to be prepared. Why did you choose for this formula? This formula is a philosophy with the term sustainable. This formula is healthy for nature and human. Another reason to choose this formula is to cook fair. People who live in a prosperous country, like the Netherlands, can eat meat and other luxurious food every day. But if the whole world will eat the same way we do, we need 4 planets like earth to grow all food we need. How can we help the world by using this formula? It is healthy to eat maximum 120 gram of meat every day. However the average of meat consumption in the Netherlands is about 200 gram. In restaurants it is even worst. If you start your dinner with a Carpaccio and your main course will be a steak with salad and fries, you will consume about 280 gram of beef. That is really unhealthy. The meat we eat comes from animals; these animals need a lot of energy, water and food. If we put the same amount of energy, food and water in growing crops, more people can eat than if we put it on meat production.

newspapers, items on television and of course on our intranet and Stenden university website. But the best way to promote our formula is by our guests in Restaurant.NL where they can experience 20% meat, 80% vegetables but 100% taste formula. Some guests will say that they need meet, how can you influence these guests to experience your formula? First you need to explain them that this formula is better for their health, for others and for the world. Second you must serve them the best vegetable courses you can offer. After this dining experience I am sure that they did not miss even a bit of the amount of meat they usually would eat in a restaurant. But for the guests who want their portion of meat, we will offer them a choice in ordering multiple courses to fulfill their needs. What will the menu look like? There will be no separation between fish and meat anymore and their will be no difference between starters and main course. We would like the guests to decide what they want to eat as a starter or dessert. We can also serve multiple dishes together so guests can choose what they want to eat in a Tapas style way. The biggest difference in the menu card will be the names of the course. People will select a vegetable with a garnish of meat instead of meat with a garnish of vegetables.

How to get attention for this formula? We try to get attention through the local media, by spreading articles in

Restaurant.NL will differentiate itself from all the other restaurants that still use old concepts. Restaurant.NL has a leading role with this formula, but also with the ingredients. We only serve local, seasonal products, harvested from cold ground. Students benefit from the experience in preparing vegetables, because preparing meat is easier than cooking vegetables. Still guest values meat more than vegetables. With this formula we want to turn this around. Preparation of vegetables soon will have a higher value, because they will be prepared in so many different ways. Ways students and guests have never experienced before.

> experience 20% meat, 80% vegetables, 100% taste What influences does this formula have on the profit? Profit of the restaurant will not change a lot looking at the first year, but later on, it is possible that it will increase, because our product costs are lower than it was with the old formula. We know that our future guests will value our food more than they did while being a traditional restaurant. You are satisfied whenâ&#x20AC;Ś

What is advantage for Restaurant.NL and the students with this formula?

We all cook fair. By that is meant the whole world.

THE SKY IS THE LIMIT

Ordinary or

extraordinary? Hospitality establishments all over the world have developed all sorts of accommodations. From small and cozy to extravagant gigantic buildings, from payable to priceless, ordinarily to extraordinarily.

It all depends on how far the corporation wants to go, in building its accommodations. But for a lot of hospitality managers, the sky is the limit and so there are a lot of exceptional places to spend a night. However in essence, the extraordinarily is not always as far away as we think.

Airplane of over 40 meters long, and transform it into a suite. The complete plane is equipped with the same facilities as a normal luxury suit for two. Visitors will feel comfortable, because the plane has Built-in facilities such as a whirlpool, sauna, minibar, three flat screen TV’s, blue-ray players, an Auping bed, a complete kitchen and more.

> Exceptional places to spend the night

This special plane is located on an airstrip of a Dutch airport, and because of that there is a lot of fun things to do like: taking a sightseeing flight in a helicopter, or going for a parachute jump. > www.hotelsuites.nl

An example of thinking outside the box is the ‘Vliegtuigsuite’ in Teugde in the Netherlands. The creators of this unusual cottage have decided to use an

10 : Hospitality delighted

When thinking of vehicles that have been adapted for hospitality purposes, Controversy Inn comes to mind. This accomodation includes 2 ordinary-sized trams which are transformed into 4 luxury app.e Here you can sleep in, what once was, an operating vehicle in streets fo Amsterdam.

Another accomodation is the train, the compartments are equipped with all the modern facilities that are found in the most luxurious hotels. With a compartment of 21 meters long, there is enough room to include even a Jacuzzi and a beamer. If you are not planning on staying you can always book a tour on the site.

> www.controversy.nl

DISCOVER

Exploring the Elements Earth The bed and breakfast started as a geological office for the owner, Bruce Black, who used it for his oil and gas company, Black Oil. When it didn’t work out as an office space, the Black family began using it for family getaways, eventually turning it into the popular bed and breakfast it is today. Kokopelli’s Cave is built into a 65-million-year-old sandstone formation more than 21 meters, or seven stories, underground. Inside this 500 square meters one-bedroom cave, you’ll find two balconies, a carpeted living area, a Jacuzzi tub, waterfall shower and other amenities to make you feel at home. When you’re not marveling at the cave itself, the surrounding area offers 400 acres of hiking, biking and exploring. Water The Ice Hotel, first constructed in the late 1980’s. It is located about 120 miles north of the Artic Circle. Each year, the ice hotel has a different design, usually spreading over a space of about 16.350 meters. The Ice Hotel Sweden uses more than 4,000 tons of ice to create the igloo-like structure, and features roughly 60 guest rooms. The Ice Hotel Sweden also features a number of other kinds of rooms, including a sauna, a reception hall, a multimedia theatre and an ice chapel for weddings, baptisms and other ceremonies.

Ice the temperatures are of course well below freezing, guests of the ice hotel in Sweden will be given a collection of gear meant to offer some protection for the duration of their stay. Full jumpsuits made of beaver nylon are issued to guests of the ice hotel in Sweden, as are insulated body bags first developed for astronauts walking on the moon. Fire The element fire comes forward at the Mirage in Las Vegas. The hotel created a volcano in the front yard of the hotel, just a few footsteps from the pavement of the strip. The imitation volcano

futures water effects with orange lights, To entertain the trespassers, once an hour (from 7pm to 11pm) the volcano erupts. A large amount of water is blown in the air causing the lava effect. A state of the art sound system provides rumble and sounds of a real volcano, a circle around the volcano lights on fire, and there you are, standing in front of an erupting volcano. Air How do you combine Air and Hospitality Business? ‘Events in the sky’ figured it all out. It is hosted at a suspended table at a height of 50 meters. Where you can stay in the air for over 8 hours. A large crane carries the platform up in the sky where a group of 22 people can enjoy an event in the sky. The table can be used for a dinner, but also for a poker session, Internet café, meetings and cocktails. Dinner in the sky is an event that can be held anywhere. (golf course, public place, race track, castle, vineyard, historical site…) As long as there is a surface for around 500 m² that can be secured.

DISCOVER

How to be creative with food? Food is one of the most important things in a human life. Did you know that in an average lifetime, people spend about six years eating food? So why not make it somewhat more exciting for yourself now you know how much time you spend doing it. If you don’t know how to do so, then just read this article and you will find out about great cooking techniques that will make your dinner way

of egg white starts at 63°C, and is hard at 80°C. Egg yolk needs a temperature of 62°C and is hard at 70°C. So when boiling an egg at 65°C for a long amount of time will result in a perfect soft-boiled egg.

The traditional ways of food preparation are ignored, and new ways of preparing are discovered.

Another example of Molecular gastronomy is the perfect cooked steak. You need to cook a steak in the oven at 50-60°C before the muscle tissue becomes though to chew. Then fry it in the pan for 15 seconds to make the connective tissue tender. This method will result in an exceptional tender steak with a perfect structure. Over 78% of the atmosphere consists of nitrogen, a colorless, odorless, non-toxic and nonflammable gas. It has a boiling point of -196°C meaning it evaporates instantly at room temperature. The use of nitrogen inw food has unexpected origins from a Victorian cookbook published in 1885, titled The book of ices by Agnes Marshall. Marshall describes how he let guests, at one of his dinner parties, prepare their own ice cream by spooning ingredients into a bowl, and add liquid nitrogen to the mixture. This desert must be served immediately.

A French top chef demonstrates molecular cooking with the help of an egg. An egg consists of egg yolk and egg white which both have different characteristics. The process of solidifying

The reason for using nitrogen to prepare for example ice cream is the texture of the product. Because the ice cream is ‘’boiled’’ in this super cold substance so fast, the crystals are very tiny, making the

more interesting!

What happens when combining Food and Science? Well, the result is Molecular Gastronomy. It investigates and explains the chemical reactions behind the transformation of ingredients.

12 : Hospitality delighted

ice cream very smooth. Nitrogen is also used on beverages. Liquids with high amount of alcohol will not be able to solidify in a normal freezer, but they can in liquid nitrogen. An American chef used nitrogen to create aesthetically pleasing and also tasty margaritas – the texture of the drinks is said to be extra smooth. Another way of cooking your food is according to Sous-Vide. Sous-Vide is French for ‘’under vacuum’’. It is a method of cooking that is intended to maintain the integrity of ingredients by heating them for a long time, on a relatively low temperature. Sometimes the food is cooked well over 24 hours. Soud-Vide cooking uses airtight plastic bags, which are placed in hot water below boiling point. (Around 60°C). It will take a long time before the food is fully prepared, however the food keeps it’s original appearance, and does not lose excess amount of fat. Also the texture of the food is more pleasant than cooking the food in the original way. > www.hoedoe.nl/eten-drinken/hoebak-ik-een-moleculaire-biefstuk > nl.wikipedia.org/wiki/Moleculaire_ gastronomie > www.slashfood.com/2006/03/09/ cooking-with-liquid-nitrogen/ > www.suite101.com/content/cookingwith-liquid-nitrogen-a118980

Green certificates.

Which one to choose? Today’s society is more focused on being environmentally friendly than ever before. This means that the hospitality industry has to focus as well to keep the guest satisfied. However, due to many certifications that are offered these days, how do you know which one your business should aim at? This article will give an overview of the four main categories that can be distinguished within all of

• T he last area identifies how the industry manages its business in relation to the community and the environment. This category includes the decision of management to purchase supplies such as guest toiletries, paper and cleaning products from eco-friendly suppliers. Furthermore, how management participates in education and promotion of sustainable practice is also recognized as having the potential for certification.

the green certifications. Afterwards, an overview of modern important certification will be given.

The four main categories • The first area is the overall building certification that ensures the structure has been constructed in accordance with strict guidelines relating to building materials, products, energy efficiency, air quality, conservation, and basic sustainable practices. • The second area is based upon the installation and use of permanent eco-friendly fixtures such as low flow toilets, low flow showerheads, and energy efficient lighting fixtures. This type of certification is prevalent in existing structures that make the choice to go green. • The third area is for properties that exercise sustainability practices throughout their day-to-day facility operations. Programs such as linen and towel re-use, non-occupied guest room energy monitoring, and water conservation in landscape maintenance fall under these sustainable practices.

Types of green certifications Following is a list with different green certificates that are available on today’s market. Do bear in mind that there are more certifications available and that this list is only a summary of the most well recognized certificates.

• U SGBC LEED® certification: (www. usbgc.org/leed) The Leadership in Energy and Environmental Design (LEED) Green Building Rating System™ is the nationally accepted benchmark for the design, construction, and operation of high performance green buildings. LEED promotes a whole-building approach to sustainability by recognizing performance in five key areas of human and environmental health: sustainable site development, water savings, energy efficiency, materials selection, and indoor environmental quality. There are four levels of certification: certified, silver, gold, and platinum. • The Green Key®: (www.green-key. org) The Green Key is an

international eco-label for leisure organizations including hotels, conference centers, youth hostels, and campsites. The Green Key pursues four goals: environmental education, environmental preservation, economical management, and marketing strategy. • Audubon Green Leaf™ Eco-Rating Program: (www.greenleaf. auduboninternational.org) This certification program entails different stages from one to five ‘Green Leafs’. The extent of environmental measures taken by the property is evaluated according to the commitment of water quality, water conservation, waste minimization, resource conservation, and energy efficiency. • EcoRooms® & EcoSuites™: (www. ecorooms.com) Certified properties in these programs follow stringent eco-criteria including the use of Green Seal certified cleaning and paper products, small bathroom amenity sizes, towel and linen re-use program, recyclable waste program, energy efficient lighting, high efficiency plumbing, and 100% smoke-free properties. • Green Globe Certification: (www.greenglobecertification.com) This program is a certification label for sustainability in both management and operations. Certification criteria cover several areas. These areas include sustainable management and social economic, cultural heritage, and environmental aspects of sustainability. > www.hospitalitynet.org/ news/154000320/4048198.html

FOOD & BEVERAGE

Sergio Herman, also known as

Netherlands’ Best Chef Sergio Herman: ‘‘the evolution of cooking will never stop. Everyday, we try to perfect that which was realized before. That is how you develop something new and refreshing.’’ Oud-Sluis is located in Sluis in Zeeland in the Netherlands. Due to its location the restaurant provides a wide range of seafood, like various fish courses as well as courses with shellfish and crustaceans. These courses are often inspired by the Japanese and Mediterranean cuisine. Chef’s specialty; the Zeeuwse oyster prepared in 6 different ways. This course is a classic for Oud Sluis, and because of its surprising elements, it continues to be popular. Sergio was delighted when he received his third Michelin star 5 years ago. ‘‘It is a huge acknowledgement for our hard work. It is great when you get this acknowledgment and when you earn this magnificent star, it is overwhelming’’. The restaurant still has three Michelin stars today.

The Michelin guide is a rating system for restaurants. It presents an indication for restaurants with extraordinary cooking, and perfect service. Most restaurants are doing their very best to earn a Michelin star. Restaurant Oud-Sluis, the business of Sergio Herman, has three Michelin stars.

14 : Hospitality delighted

Restaurant Oud-Sluis started as a Cafe-Bistro 50 years ago with grandpa Georges Herman as the chef serving croquemonsieurs and omelets. A lot has changed over the years where the business changed from a bistro to a well known three star restaurant. In the Netherlands, there are currently 10.879 restaurants in total and only two of those restaurants have three Michelin stars. In the world, there are only eighty-five three star restaurants. This shows the exclusivity of Sergio Hermans’ restaurant. This high standard for quality does not come for free, as the kitchen already starts the preparation in the early morning. The level of chefs working in the kitchen of Oud Sluis is exceptional, but then, it needs to be. Sergio insists on this quality level, and accepts nothing less.

HOSPITALITY AND MORE

...

Special dining experiences the lamps are also made from urinals. The food in the restaurant is just as good as the food in other restaurants, the owner says, but The Marton offers more fun next to the eating experience. Due to the popularity of this concept a 2nd restaurant has been opened.

The hospitality industry is one of the oldest business in the history of mankind. As time moved forward, so did the industry, including different food trends, different styles of restaurants and technology. Over the years the hospitality industry grew to become one of the worlds largest industries. Nowadays there are so many restaurants that offer services to the guests, that in order to stand out you need to offer something special. It is not only about the quality of the food anymore; today it is all about experience. This can be achieved through offering special meals, special service or having a special kind of interior, you name it. As long as it is unique, it is okay! In time a lot of different concepts have been developed and put to use, which gave the

theme in Taiwan. You can order your “medicine”, which is a beverage that comes in IV-bags and drips its way to your glass. In China we can find “The Jail”. As the name reveals, the theme of this restaurant is imprisonment, and the whole restaurant is decorated like a jail. As soon as guests arrive at the big, grim looking industrial metal door of this Chinese restaurant , they will get photographed and finger printed. Then they have to check in with an inmate (a waiter from the restaurant , wearing prison clothes) who handcuffs (an option that can be declined) the guests

hospitality industry a huge elevation. Everywhere in the world restaurants with a completely own way of doing things became popular and some are even more distinctive than others. In Asia for example, restaurants are offering very special dining experiences to the guests, by creating a special environment, e.g. a restaurant with toilets as furniture. In Taiwan there is a restaurant called the D.S. Music restaurant. The unique feature of the restaurant is that the whole thing looks like a hospital, with nurses as waiters and emergency rooms as toilets. This 130-seat restaurant, which features crutches hung from the walls and a wheelchair parked in the lobby, is the only one with a hospital

and leads them to their own cell with an ordinary dining table. The metalfloored interiors are definitely jail-like, with their rusty iron bars and sliding prison doors. Chinese restaurant The Marton has another unique concept that sets it apart from the competitors. The whole restaurant looks like a huge public toilet, because of the interior that is made up out of toilet chairs, urinal sconces, and even commode shaped serving pieces. The tables are converted from bathtubs, with a glass cover and

In The Cabbages and Condoms restaurant in Bangkok was created in order to promote better understanding and acceptance of family planning and to generate income to support various development activities of the Population and Community Development Association (PDA). The restaurant is uniquely decorated with condoms from all over the world plus messages and photos that support family planning. Besides the restaurant, there is a shop where different items can be purchased, made by people from Thailand in the rural areas of the country. These items vary from condom flowers to t-shirts, and the profits will fund PDA’s development and social welfare activities. These are only a few examples of how hospitality is more than only putting food on the table. It’s also about the whole idea behind the food that you offer, the whole experience that you get when going to a restaurant. The trends will keep evolving, because people will be searching for new ways to be different. Restaurants with distinct and odd themes will be appearing even more, adding more variety to the hospitality industry.

Top 10 most gorgeous hotel pools > www.tripadvisor.com/InfoCenter-a_ctr.pools

1. Hotel Carusso Ravello, Amalfi Coast, Italy. The hotel is situated at the cliffside 350 meters above the sea. The pool looks over the sea at one of the highest points of the hotel. Your attention will be drawn to the horizon. The pool is heated and at the pool side you choose your own music with the use of an Apple iPod.

2. Golden Nugget, Las Vegas, Nevada, USA. Las Vegas would not be Las Vegas if it did not had anything strange again. This hotel pools really drives it to the limit. It will offer the ultimate marine life experience. The swimming pool, known as ‘The Tank’, is a $ 30 million complex with sharks and other deadly ocean creatures. 3. Banyan Tree Seychelles, Mahe Island, Seychelles.

The Banyan Tree Seychelles hotels and resorts is situated at the Indian Ocean. The resort consists out of 60 villas which all has its own pool. None of the pools are the same, except on one topic; the view. All pools give the idea of being in a paradise. 4. Blue Lagoon Clinic, Grindavik, Iceland.

The hotel is situated 22 kilometers from the Keflavik Airport and 47 kilometers from the capital Reykjavik. Due to the natural resources of the geothermal seawater, this clinic is highly loved by people with skin problems such as psoriasis. The pool of the resort, which is the lagoon, is in total 5000 square meters. 5. Como Shambhala Estate, Bali, Indonesia.

This pool is of major importance to the hotels philosphy, namely Life Style. It is belived it is of essential part for the healing process. The pool is infinity-edged and has an extremely stunning view over the clearing and forest beyond the edge. The water in the pool comes from a local spring, which is also known as ‘The Source’. 6. Hotel Atlantis, Nassau, Bahamas.

This Mayan Temple is part of the bigger water park, called the Aquaventure. The Mayan Temple is used as a water slide. The entire water park consists out of 141 acres of water and offers non-stop Atlanteanthemed adventures with multiple high-speed water slides, a one mile long river ride with rolling rapids and waves. In total the park has 11 pools spread out over all the other attractions.

7. Six Senses Hideaway, Zighy Bay, Oman. The hotel is located on the northern Musandam Peninsula in the Sultanate of Oman. The pools are surrounded by mountains on the one side and on the other side surrounded by 1.6 kilometers of sandy beach. The hotel offers a pool for every villa. There are in total 82 villas within different categoriesof luxury and the more luxurious your villa, the more luxurious pool you will have.

8. Perivolas, Santorini, Greece. Build on a mountain and overlooking the sea, this infinity pool offers the most tranwuility a person can need. The only sound that is heard is occassionaly the church bells and the water itself. The swimming pool is one of the most magnificant settings on the earth and its picture is used as coverpage for several distinguished travel magazines.

9. Hotel Villa Mahal, Kalkan, Turkey. On a hillside in the Kalkan Bay, overlooking the Lycian coast and entirely integrated to the divine Turkish Mediterranean this hotel is located. The swimming pool is integrated with a jacuzzi system. It is not the largest pool, but it is only used by the guests of the thirtheen room retreats the hotel has to offer.

10. The Library, Koh Samui, Thailand. Based on the fact that many people read books during there sun-bathing vacation, this hotel found its source of inspiration. Creating an atmospere of total relaxation. The pool is situated at the 50-meters beachfront and is made of red toned Italian mosiac.

16 : Hospitality delighted

Your Career

The road ahead, What’ll your trip be like?

Daniel Spijker, IHM alumni and co-founder of Hospitality Delighted gives an insight in the first years of working experience. He started in London moved on to Abu Dhabi and currently works in Dubai.

Exploring ‘the real world’ has certainly been an interesting road of discovery so far. Going from being a student to a young professional is a good step. After years of studying, talking, learning, ‘PBL’ing’, I was looking forward to go out there and gain more real-life experience. University gave me a solid base, a truck full of knowledge at my disposal along the way, so off I went. My road started with Starwood’s Vita Futura programme, based in London and continued with in Abu Dhabi where I got the chance to do the pre-opening

of the first Aloft hotel in the region. A road full of opportunities, surprises, challenges, bumps and holes. I chose to take the road of Online Marketing, a very bumpy one that my truck of university knowledge was not going to get me far with. In my humble conviction Marketing was about advertising, promotions, branding, magazines, the 5 P’s, etc. Online Marketing is very new, a topic we barely touched during my studies. After all, if Philip Kotler would have written his ‘Principles of Marketing’ about online marketing it would be terribly outdated by now. But for hotels nowadays it is a simple fact: If you are not online you do not exist. For Marketing Managers that is not any different. There is often no such thing as a Marketing Manager anymore in hotels and head office usually controls the few marketing activities that are not done online. Moving into Online

> If you are not online you do not exist. Marketing meant a lot of extra studying in order to catch up with the rest. On the other hand, having a solid hotel school experience really helped me adapt quickly to this new direction. The year that followed was amazing. It is satisfying to put into practice what you have learned, but also to discover how much reality can differ from

expectations. The constant pressure of revenue targets, budgets, costs, occupancy levels and competition is what makes the biggest difference. Decisions are made on the spot, no time for research and reports. Dreamy ideas about industry-changing projects seem barely realistic and after some months you will be getting too many e-mails too, to focus on this. The fact that you might come with a shiny degree under your arm doesn’t mean that your colleagues have the same background, you still have to prove yourself as much as anybody else. Or even a bit more, as expectations are higher, too. Now, having worked a few years in the industry this became my new reality. What once felt like a strange bumpy road now became my comfort zone. That is why I have turned into a new road to focus completely on Online Marketing across different industries, with all the new bumps and challenges this will bring again. Are you planning to take the challenge soon? Expect to be thrown off, adapt, learn, adapt more, fall, learn more, get up, fall again, get up again and continue until you are comfortable. When you are, it means it is time to move on, explore new roads and keep going. There is also the safe, flat road, or you can even never depart and stay home. But I dare you to take the bumpy road and take the challenges it will bring; it will always lead to something great.

column

The Real World What is the real world? Is there also a non-real world? Nevertheless, these are questions that start me thinking. Within the learning companies we try to plead for the ‘real’ world of hospitality. Actually, we do not wonder what is real; we do what is expected from us by the hospitality industry. Excellent service and good quality towards our ‘real’ guests, an outstanding ‘real’ kitchen and serving, Corporate Social Responsibility in real life and developing as an organization and as human being. But all the previous mentioned, is it not expected everywhere in the ‘real’ world? Should it not be better to talk about the united world, then to talk about the real world?

We welcome students from all over the world, 86 nationalities in total. The diversity in cultures and religions bring the ‘real’ world into our own personal space. We guide and train students on a management level fort the international Hotel Industry with professional trainers from the industry. How more real can we be! Our students are prepared well for the future. Not only at operations. The combination of theory and operations make it unique. To test the business models in practice is a brilliant experience. The answer of the question will be for me: “The real world at Stenden is the world of creating a global experience that respects the all cultures.”

Marco ten Hoor, General Manager Stenden university Hotel

colofon Chief Editor: Niels van Felius Editorial team: Madelein Roggeband, Patrick Oosterhout, Ynte van Kempen, Jeffrey Brakenhoff Cooperators: Marco ten Hoor, Daniël Spijker, Marijana Bozic, Albert Kooy, Geoffrey McCampbell, Wichard Zwaal, Rob van Vuuren, Lisanne Korfage, Marlise Vroom 18 : Hospitality delighted

Design & Layout: Visser & de Graef b.v., Leeuwarden Printing office: Grafisch Bedrijf Hellinga b.v., Leeuwarden Advertisements: Vlaamsch Broodhuys, De Brasserie, Stenden university hotel, Stenden meeting u, Stenden student Lounge Project supervisors: Marco ten Hoor

In cooperation with: Stenden university, Leeuwarden International Hotel Management Copies: 2.000 Email: info@hospitalitydelighted.nl www.hospitalitydelighted.nl

Stenden Student Lounge

“Best Place to Be!” Special at the Stenden Student Lounge: “Best Coffee in Town.”

Stenden Student Lounge Herenwaltje 3 8911 HN Leeuwarden Phone: 058-2138782

Open: Monday till Friday: 7 am - 9 pm saturday: 9 am - 5 pm www.stendenlounge.nl

Just to Take Away. Why don’t you enjoy your Great Cup of Coffee when You Shop, Walk or Talk.

fits t a v i V ow Io

H orld w l a e r in the ersity? v i n u n de of Sten

The real world of Stenden university. A wide, unknown world which is a challenge for every student of Stenden. Indeed, for every student, also for the students who are a member of Student association Io Vivat. And why is it obvious that exactly the members of Io Vivat can manage this world quite well?

Stenden university offers her students a lot of knowledge about the hospitality and business industry. Besides that, and that makes Stenden university unique and outstanding, she offers her students the possibility to apply this knowledge into practice. Students can discover the real world, not only in Stenden university Hotel, but this can be discovered all over the world. With the different locations of Stenden university, students can discover, experience and learn the industry. After the day that a student is graduated and leaves Stenden university, it is time to apply all the knowledge which is gained in the past few years. And this is the moment

And this moment is exactly the moment that a member of Io Vivat knows how to set things going and be introduced in the real world. A member of Io Vivat has already a lot of experiences linked to learn how to organize events and activities and how to present his or herself to other people and companies. And maybe even more important, a member of Io Vivat has already build up a great network in and outside the Netherlands. Io Vivat is in luck with a lot of committees and members from the past 23 years. These committees experience how to organize events, tours, presentations and other activities. But also experience how to present yourself, discuss, make use of a network and cooperate.

of truth, because there is a lot of difference between the

And this all shows that Io Vivat is a small business, which prepares

practice of Stenden university Hotel and the Real world.

her members for the future. A member of Io Vivat learns the theory

Between learning how to cut a carrot and manage a

at Stenden university, apply and experience this in the different

restaurant with carrots on the menu. And between how

committees, activities and the network of Student association Io

stocking the inventory of the back kitchen and doing real business in the merchandise industry.

Vivat and is in the end on the point of performing and outstanding in the Real world.

advertisement 3664 flyer SUH culinair alg.e$S:restaurant.nl 20-10-2010

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Restaurant.NL

Adres: Stenden university hotel Rengerslaan 8, 8917 DD Leeuwarden

Openingstijden: Ontbijt Maandag t/m vrijdag:

07.00 – 09.30

Zaterdag en zondag:

08.00 – 11.00

Lunch Maandag t/m zaterdag:

12.00 – 14.00

Diner Maandag t/m zaterdag:

18.00 – 21.00

Reserveren: Voor meer informatie of het maken van een reservering bel (058) 244 1188 of mail naar hotel@stendenhotel.com. Zie ook www.stendenhotel.com.

The Art of Hospitality

De Nieuwe Nederlandse Keuken van SVH Meesterkok Albert Kooy vormt de basis van Restaurant.NL. Deze duurzame, dier- en milieuvriendelijke, gezonde en eigentijdse keuken is geïnspireerd op de culinaire cultuur van ons land en combineert deze met internationale ingrediënten en kooktechnieken. Hierdoor ontstaan verrassende nieuwe Nederlandse gerechten. Geniet van een culinaire ervaring in Restaurant.NL waar studenten leidinggevend zijn.