Hellenic Travelling news March 2011

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FEBRUARY 2011 No 231

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MAR 2011 No 232

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NEWS contents Hoteliers set sights on new ‘Greek Breakfast Culture and Tourism Minister addresses American-Jewish conference George Koletsos is GNTO General Secretary ‘Giving value to the experience of eating’ Tourism and branded Greek Wine: a relationship of mutual benefit SITE Greece awards ‘unsung heroes’ of Greek tourism International award for five Greek organic honeys PODIX cutting of the New Year’s cake

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OMIROS’ golden formula for success Summer Holidays EXPO 20-22 May in Athens Hertz To Go Solar; The Company Will Install 16 Solar Power Systems

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The Snow Train takes you to Kaimaktsalan Developing modern port infrastructure required to grow cruise industry Louis Cruises lowers the Greek flag from their cruise ships

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Entertainment is a big Allure on Royal Caribbean’s newest ship Norwegian Cruise Line presents its new promotion with great family savings – Kids cruise half price Travelport expands Africa footprint in Algeria Business on Board and Hilton Honors from Olympic Air Aegean: net losses for 2010 after taxes are estimated at €22-24 million Ryanair opens 16 new routes to Kos & Rhodes New online application lets travellers rate LH destinations in ten categories easyJet passenger numbers rise to 50m each year Etihad welcomes ACCC authorisation of Virgin Blue Alliance Olympic Handling’s new service at El. Venizelos airport

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ck, Greek breakfast is not a gimmi “its a way of life!” month March is probably the most important the that th mon the Its sm. touri k for Gree worldwho-is-who of travel and tourism, e in the wide, goes to Germany to participat renown exhibition ITB-Berlin!

breakfast, cold and our body needs a good again its all about energy.

this mega Every year we all prepare to go to lots of exevent. In our “luggage” we pack price lists, pectations, anxiety, brochures, a one way business cards, etc., etc., etc. Its have to road, we have to be prepared, we in the bring to have we and gh throu come ty. rtuni oppo last the its business – ably we The one thing we all do and prob ities is don't place it high on our list of prior this event. for l hote a and t fligh a book to t has to Our specifications are that the fligh and the be direct and at a reasonable time of what hotel has to fulfill our personal specs a business a hotel has to be when going on trip. We just simply have to do it. hotel to So we land in Berlin and head to the and occheck-in. Usually the weather is cold recepcasionally, rainy or even snowy. The the essention gives us our key and tells us where tials, among which is when and again d staye have we If d. serve breakfast is what the in the particular hotel we know a moment breakfast is all about. If not, for be. All is we start thinking what might it breakfast the at ing morn the in ed clear Continenroom. Its America, British and/or tal. sure we We all (or at least, most of us) make and eggs, on beac fast break good a have we might sausages, potatoes, etc, although . Why have a very light breakfast back home all the do we do it? The first is that we need the whole energy we can get to pull through is that its day at the exhibition. The second

months.

Now lets fast forward a couple of we are in Lets say July or August. At this time n, in the full swing into the summer seaso tourists in high 30's C, and we are receiving s, checkGreece. They too come to our hotel among tials, essen the them tell in and we kfast is which is when and where the brea serving served. Up until now we have been al breakAmerica, British and/or Continent them this fast. Why have we been serving what they is that se Becau ? fasts break kind of is what eat regularly up in the north or that in absence the TOs asked the hotels to have n, that of something else. Whatever the reaso is what we have been serving. terranean, But wait a minute, this is the Medi well as the the climate is totally different as sical” beakind of energy required. The “clas etc, in con and eggs, sausages, potatoes, the high in is re eratu temp the when ce Gree a locomo30's will make your body run like Meditertive. What your body needs is a a Greek ranean breakfasts or better put the kind of breakfast! It will give our visitors the day till energy that will pull them trough body their g havin ut witho meal their next what they working like crazy to burn the consumed. not someNaturally, the “Greek breakfast” is the averto even not ably prob , know thing to make an age Greek, which means we have ts that we extra effort in explain to our gues the clashave a Greek breakfast, along with why they sical breakfast they know, and tions. should prefer it over the other selec otional The Greek breakfast is not a prom gimmick, its a way of life.

Hellenic Travelling

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Athens Training and Development Center

ACS Athens and Athens Training and Development Center will provide students and professionals with the opportunity to learn online Marketing strategies.

These skills will translate into real life applications.

Additionally, participants are eligible to sit for the CeMA Certification Examination once they have successfully completed the four required courses.

For inquires call Tel.: 210 800 1029 to arrange a meeting with a representative of the Athens Training & Development Center, E-mail: info@athenstrainingcenter.gr, Web site: www.athenstrainingcenter.gr

www.travelling.gr

Δηλώσεις συμμετοχής και πληροφορίες σχετικά με το 9ο Συνέδριο του ΣΕΤΕ μπορείτε να βρείτε στο www.seteconferences.gr

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HOTELIERS SET SIGHTS ON NEW ‘GREEK BREAKFAST

The Hellenic Chamber of Hotels (HCH) is intent on the creation and establishment of a new commercial ‘trademark’ of sorts – that of the ‘Greek Breakfast’, to be offered at hotels and comprised of ‘traditional Greek products’. This aims at increasing the competitiveness of the Greek tourism product in general, and of the small and medium-sized hotels in particular. The move is also being made as a means of promoting Greek gastronomy as a tourism development ‘tool’, as well as connecting tourism and the country’s strong tradition in agriculture.

The Greek Breakfast will stand out as a product with particular features that will allow it to become well known through modern marketing techniques. The Greek Breakfast will be designed to: Match current consumer trends in eating habits (Mediterranean nutrition, biological products etc.); Highlight the ingredients and recipes of individual regions, as complementary tourist features; Add value to local culture and histories of the region; Be adaptable to various plates on offer and means of being served.

In developing this Greek Breakfast, special attention must be given to: Factors affecting cost and the cost-benefit relationship of combinations and products; Creation an experience surrounding the breakfast; The channels via which the image and sentiment of the breakfast will be developed (underlying message, presentation etc.); How hotels will highlight and promote the breakfast and offer it (events, seminars, publications etc.); Including the philosophy of the quality and its certification.

In all, the thoughts behind the idea focus on the Mediterranean ‘diet’, local products, the ‘myth’ of the destination-regions and the tourist added value.

Studying the current situation During this phase, current practices of breakfast in Greece will be investigated by categories separating small and medium-sized, city, tourist resort and country-side hotels.

Also, studies are concentrating on internationally established breakfast models (English breakfast, American breakfast, Continental

breakfast, Japanese breakfast etc.), originating countries’ consumer trends, as well as breakfast models of competitive neighboring destinations.

Finally, consumer trends in food in general and the Mediterranean ‘diet’ in particular will be studied, and best practices will be summarized for breakfast in Greece as well as internationally.

For the best documentation of the Greek status quo, a questionnaire has been designed and uploaded on the HCH website so member hotels can contribute their standing on the matter. This will enable the HCH to get a clearer picture of the practices being followed on how breakfast is offered to customers. A large number of members have already offered their input and as the study and dissemination of the results and suggestions to interested hotels draws to a close, the results are anticipated to be very satisfactory.

The αbove photos are from the HCH event where journalists were briefed about “Greek Breakfast”

CULTURE AND TOURISM MINISTER ADDRESSES AMERICAN-JEWISH CONFERENCE

A dinner was hosted last month at the New Acropolis Museum by the Minister of Culture and Tourism, Mr Paul Geroulanos for members of the Conference of the Presidents of Major American-Jewish organizations.

A tour by Museum Director Mr Dimitris Pantermalis preceded. In private talks Mr Geroulanos referred to the opportunity presented by

Greece to offer a unique experience as a tourist destination and great interest was expressed in the results of his recent trip to Tel Aviv for the IPTS Exhibition.In his speech, the Minister noted, among others, “It is our pleasure to once again welcome you to Athens. It is even a greater pleasure to welcome you to the NAM [New Acropolis Museum]. I am sure that those who have taken the tour here for the first time felt the same impressive emotions as I did on my first visit to the Museum.

During the tour, you passed in front of the monument of Callimachus. The Callimachus was one of the 10 generals who had to decide whether to face Xerxes at Marathon or allow him to add the Greeks to his list of subjects by sparing their city. Callimachus listened carefully, decided and voted for the battle and the battle was won. According to Herodotus, we learnt that Callimachus fought and died bravely in battle. He was one of the few who died. The same man who had doubts about the importance of the battle had no doubts about sacrificing his life for the sake of the city. And therein is the inherent strength of democracy.

If you know our people you will understand that the reason why democracy was developed was because we do not tolerate anyone telling us what to do. We chose democracy because we preferred to go through the arduous process of making decisions for ourselves rather than let someone else do it for us.

The Battle of Marathon and the vote of Callimachus happened to confirm everything we have believed ever since: that the free man in a free society is a source of much greater intellectual power than those who choose to sacrifice freedom for any reason. And therein nestles the power and beauty of the human race. I hope you enjoy Athens and Greece. Do as many things as you can and keep us in your memories. We will be happy to see you in our country again.”

GEORGE KOLETSOS IS GNTO GENERAL SECRETARY

The Minister of Culture and Tourism Mr Paul Geroulanos recently had a meeting with Mr George Koletsos, who is now General Secretary of the Greek National Tourism Organization (GNTO). Mr Koletsos, an experienced executive with studies in Eco-

[NEWS] nomics and Business Administration, made important contributions during his assignment as President of the Organizing Committee of the Mediterranean Games 2013. He has taken on his new post at a crucial time for Greece’s promotion as a tourist destination.

The GNTO presently has two main objectives: to establish a framework of operations that will allow it to serve its function in the most effective way, and to implement an ‘aggressive’ strategy in approaching the markets of interest to Greece. These should be new, but traditional. The inclusion of Mr Koletsos in the GNTO executive ranks will give the body the means to simultaneously work towards accomplishing both of these goals.

From last year, the Ministry of Culture and Tourism and the GNTO made cutbacks, stopped unnecessary costs and left behind them a history of bad management, aiming to now correct the state of affairs. At the same time, and despite the economic crisis, GNTO paid off its debts towards foreign media channels, which had created much negative publicity. This helped reinstate credibility, as well as set the basis for new methods of highlighting the Greek tourism product.

A subtle strategy aligned with individual markets/targets has also since been created, taking full advantage of the Internet and new communications technologies, as well as redefining Greece as a destination with unlimited experiences. These approaches will be strengthened in 2011, with the goal of further developing tourism and attracting new visitors from all over the world, throughout the year.

‘GIVING VALUE TO THE EXPERIENCE OF EATING’

Minister of Culture and Tourism Mr Paul Geroulanos was invited to address the international conference ‘Giving value to the experience of eating’.

“Dear Friends, This conference comes at a crucial time for Greek tourism.At a time when all institutions of tourism, economic factors and political leaders share the view that the way we project our country should include all aspects that make a visit to Greece a complete experience.

Visitors who only want to see the Acropolis or just lie on a lounger are continuously becoming less. And there is a steady increase of people who want to experience all that makes the people of our country so special, everything that makes this place unique. The numbers of these visitors may still be small, but their purchasing power is enormous and, more importantly, their respect for the culture of the area they visit is much more developed.

To put it simply: They come to a Greek island to experience its beauty, to taste the local cuisine, to experience its unique natural sights and not just to drink beer in a bar, in a country of little interest.That is why we have to stop thinking of only promoting the country’s sights and adapt our strategy to the level of an integrated experience.

The products of the Greek land and the Greek sea, combined with the traditions and customs related to our diet, are a key element of our identity. They are the raw materials for a powerful and unique experience for every visitor.

Moreover, one can ‘read’ about the history of a place through its cuisine. It is key to discovering the social and cultural mixtures that have developed, shaped and ultimately characterized a society. So we need to highlight the uniqueness of Greek cuisine and everything it represents in every way possible. It is therefore worth making the Greek diet and the Greek cuisine known throughout the world.

I started by saying that in order to attract visitors to Greece we will have to ‘talk’ to the mind, the heart and the stomach. And that is what you, with the work you do here, can succeed in doing. Good luck.”

TOURISM AND BRANDED GREEK WINE: A RELATIONSHIP OF MUTUAL BENEFIT

The discussion with the topic ‘Tourism and branded Greek wine: a relationship of mutual benefit’, inaugurated by PASOK parliament member (MP) Ms Maya Tsokli in her course of action as Ambassador of Branded Greek Wine and rapporteur of the Parliamentary Labor Division (CTD) of Tourism was held successfully in early February.

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The objective of the roundtable was to bring together representatives of the tourism and wine sectors to identify potential synergies for their mutual benefit. According to Ms Tsokli, “Tourism can provide an effective way out to the availability of agricultural production and the exploitation of agricultural production can contribute as a catalyst in creating a diversified, quality, modern (but with a timeless value) tourism product ... So I think that there is no better authority for an effective approach in the area of tourism and agriculture than wine. Wine as a product-symbol of the Greek world, but also as a symbol of synergy, since it is the prime product of team toil and love.”

The round table was attended by: Mr Aris Kefalogianis (Chief Consultant , Gaea), Ms Antonia Kyriazis (Director General, Greek Annex Wine & Spirits Education Trust), Mr Stelios Boutaris (Winemaker, Kir-Gianni Estate), Mr George Pittas (Member of the Board of the Hellenic Chamber of Hotels), Mr Angelos Rouvalis (President, Association of Greek Wine) and Mr George Chatzigiannakis (Selini Restaurant, Santorini).

The common goal of those participating in the round table is to go directly ahead with the drafting and signing of a Memorandum of Understanding between the representatives of the tourism industry and the wine sector so that the mutual desire for constructive cooperation can become a reality. The discussion was welcomed and attended by the Minister of Culture and Tourism, Mr Paul Geroulanos. Also present were PASOK MP Mr George Haralambopoulos, GNTO President Mr Nikos Kanellopoulos and President of the Hellenic Chamber of Hotels Mr George Tsakiris. The event was held at the IMIC 2011 (International Meetings & Incentives Conference) which this year was themed ‘Giving value to the experience of eating’.

SITE GREECE AWARDS ‘UNSUNG HEROES’ OF GREEK TOURISM

A special awards ceremony was held in early February at the 7th IMIC 2011 conference, for the members of the Society of Incentive and Travel Executives (SITE) Greece, as well as elections for their new Board of Directors.

SITE Greece awarded the ‘unsung heroes’ of Greek tourism, honoring two of their colleagues, thereby expressing their thanks for their important contribution to the field of business tourism in Greece. Plaques were awarded by GNTO President Mr Nicholas Kanellopoulos to Mr Apostolos Papayannakis, Concierge of the Hotel Grande Bretagne, and to Mr Thanassis Moursioti, Doorman at the Intercontinental hotel.

President of SITE Greece Mr Mihail Argyris pointed out in his speech at the awards ceremony: “By awarding these people today we thank and award all our colleagues for offering true hospitality to our guests. With them we honor all those who welcome our guests at airports, who carry their suitcases, who

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drive taxis and buses and many others. We thank them for their substantial and valuable assistance to our work. We know that no matter how well we did our jobs and no matter how successful our journey was, your smiles could be the main reason why someone might come back!”

SITE Greece also held its annual General Assembly, where the actions of the Society for 2011, involving the active participation

PODIX CUTTING OF THE NEW YEAR’S CAKE

Mr. D.imitris Kakaris,, President of the Hotel Managers Association of Athens, Mr George Tsakiris, Chairman of the Board of the Hellenic Chamber of Hotels (HCH), and Ms Natassa Antonopoulou, General Secretary of the Panhellenic Federation of Hotel Managers (PODIX).

From left, Mr Apostolos Papagiannakis, Concierge of the Hotel Grande Bretagne, SITE Greece President Michael Argyris, Board of Directors President of the Heliotopos Group Costas Constantinidis and Mr Thanassis Moursiotis, Doorman at the Intercontinental hotel.

of tourist matters in the country, contacts with the political leadership for tourism, collaboration with other industry organizations etc., were announced.The basic aim of the SITE Greece Board is to attract new members from the entire spectrum of stakeholders in the tourism business. SITE Greece invites everyone to get to know the Society and to join, thus exploiting the full range of advantages offered, by being the most recog-

The reception marking the coming of the New Year and the cutting of the cake of the Panhellenic Federation of Hotel Managers (PODIX) & Hotel Managers Association of Athens was successfully held at the Athenaeum Intercontinental.

Apart from the members of the Federation and the Association of Athens, the reception was also attended by hotel managers and travel agencies, media representatives, especially for tourism, representatives from embassies and tourism operators, who in a very intimate and very friendly atmosphere discussed and exchanged views on critical every day matters concerning tourism and the state of the sector in particular. The

New Year,” and referred to the general effort to reverse the atmosphere created due to the image presented recently by Athens, but also touched on issues of reform and the modernization of hotel training and of the existing hotel law.

PODIX President Mr John Kreis, after thanking those present for their warm response, referred to the current economic crisis, which unfortunately adversely affects tourism development generally, and focuses, among other things, on the importance of inbound tourism revenue and the lack of resistance to the pressures of tourism organizations for reductions or rebates on agreed prices. He reiterated the stated and effective support of the Federation executives, not only to the state and the leadership of the Ministry of Culture and Tourism, but also to investors/hoteliers, for creating new jobs. He made a date for next year, with the hope that the end of the coming season “will greet us all with a smile.”

Mr George Tsakiris, HCH President, referred to the need to modernize the Greek tourism product based on new models, with the collaboration of all stakeholders and with synergies for the development of alternative forms of tourism. Mr Nikitiadis mentioned the importance of tourism for the Greek economy, and the change in atmosphere over the last year, after a concerted effort by the leadership of the Ministry and related agencies. He stressed the need for experienced managers in tourism businesses and the importance of the position of director of the tourist scene in the country at large. He analyzed the online viewing of our tourist product, the actions concerning the development and promotion of special thematic tourism and urged restraint in prices and greater efforts with regard to contracts with tourism agencies.

INTERNATIONAL AWARD FOR FIVE GREEK ORGANIC HONEYS

GNTO President Mr Nicholas Kanellopoulos with SITE Greece President Michael Argyris and the two award winners

nized association of professional tourism managers in the world.

The new Board of Directors elected are: President: Michael Argyris Vice President: Vicky Evaggeliou Treasurer: Maria Papadakis Secretary: Fotis Fotopoulos Education: George Barboutis Marketing: Constantine Doukas Member: Lisa Lehman

Mr. John Kreys, President of the Panhellenic Federation of Hotel Managers (PODIX) , Ms Christina Tetradis from the Board of the Hellenic Chamber of Hotels, Mr. Nicholas Kanellopoulos, NTOG President, Ms Natassa Antonopoulou, General Secretary of the Panhellenic Federation of Hotel Managers (PODIX), Mr. D.imitris Kakaris,, President of the Hotel Managers Association of Athens

event was honored with the presence of the Deputy Minister of Culture and Tourism Mr George Nikitiadis, the GNTO President Mr Nicholas Kanellopoulos and the President of the Hellenic Chamber of Hotels Mr George Tsakiris.

Mr Dimitrios Kakaris, President of the Hotel Managers Association of Athens, welcomed all attending, wishing them “Happy

The third international awards ceremony of organic beekeeping (tasting and quality), BIOLMIEL 2010, was completed successfully in Catania, Sicily, Italy.The event involved a significant number of beekeepers from many countries, proving that the level of the quality of their products is constantly improving. From 5-8 December 2010, the international panel evaluated more than 150 competing products, all of which had been chemically analyzed, and chose the winners. Parallel events relating to the bee and sustainable apiculture also had great success.

The organization of the event was undertaken by: ICEA (Agency Certification of Organic Products in Italy), CRA (Research Unit for honey production) and CIBi (Italian Consortium for organic products). The organization for Greece was undertaken by the Organization for the Audit and Certification of Biological Products DIO. Of the eight Greek beekeepers who took part in the international competition with 13 products, two types of honey won

[NEWS] prizes and three others won distinctions, having demonstrated the quality of Greek organic honey internationally.

The Greek bio-beekeepers who distinguished themselves in specific types of honey are:AWARD • Honey Thyme: Dimitrios Gonidis (Dryopida, Kythnos) • Heather Honey: Constantine Fasilis (Leonidio, Arcadia) DISTINCTION • Fir Honey: Constantine Fasilis (Leonidio, Arcadia) • Fir Honey: Anthony Dimakopoulos (Argos, Argolida) • Thyme Honey: P. Maroulis (Langada, Amorgos) Mr Nicholas Kontolaimos, beekeeping expert agronomist, former head of the Department of Apiculture YAAT, and distinguished taster registered in the European Register of Tasting Judges was on the international panel. According to Mr Kontolaimos, “The whole process was completely objective, since the 16 judges were divided into four groups, and the anonymous samples in six tables, tasting and testing was done by lottery.”

DIO General Manager Mr Spyros Sgouros noted, “The results of the competition are an important success for our country. This international recognition of quality justifies organic beekeeping in Greece and adds an incentive for continuous improvement on the part of beekeepers, by offering strong export incentives.”

For more information about the competition, or a complete list of the international winners, please visit www.premiobiol.it, or contact the Organisation DIO (+30) 210-8224384.

OMIROS’ GOLDEN FORMULA FOR SUCCESS

Students and teachers of the Department of Culinary Art/Chef of IEK OMIROS experienced total success with their participation in the competitive section of the 4th International Culinary Forum, organized by the Chef’s Club at the HO.RE.CA exhibition.

The school's contestants won significant awards in all the categories they entered, culminating with two gold awards and one silver award.

The big winner of Top Chef, Athinagoras Kostakos, an associate of OMIROS and a member of the chefs of the Greek Olympic team, supported his students’ and with his gastronomic sur-

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The prize draws, special offers and interesting parallel events that cover all the interests of the Greek family are expected to keep the visitors interest at peak. The aim of HELEXPO is for a visitor to leave with the best impressions and the most affordable purchases. The Summer Holidays EXPO is being held in the capital for the first time, after four consecutive yearly events in Thessaloniki and, as in previous years, has the support of the Ministry of Culture and Tourism and the Greek National Tourism Organization (GNTO).

Mr. Thanassis Skouras, the executive chef of the Presidency of the Hellenic Republic

prises and advice contributed significantly to the enhancement of the dishes created. The effort of the participants during the process was overseen and supported by the Hellenic Head Chef’s Club of Greece with its Chairman, Mr Miltos Karoubas, and Executive Chef of the Presidency of the Republic, Mr Athanasios Skouras, who stood by the budding chefs.

The educational group OMIROS routinely has its students participate in competitions to gain experience and get closer to professionals in their field. OMIROS also supported the 1st National Congress of Gastronomy ‘Kalimera Breakfast’ with its presence, the first organized effort to establish local Greek food products on the culinary tourism map, an effort that will contribute to the recovery of the Greek economy.

Hearty congratulations to the heads of the department and to the teachers as well as to Mr Evangelos Mitsotakis (Food & Beverage Manager of large hotel units), Mr Anthony Karpouzi (Executive Chef) and of course the students who competed.

SUMMER HOLIDAYS EXPO 20-22 MAY IN ATHENS

Chefs Club President Mr. Miltos Karoubas with members from the Chefs Club from Crete and Thessaloniki, together with students from Omiros

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HELEXPO started its sales promotion for the Summer Holidays EXPO from the traditional village of Palaio Agios Athanasius Pella and Lake Plastira. The events were organized by the electronic platform Respond on Demand (with 700 Greek hotel members), which supports all the resources available to this year’s Summer Holidays EXPO. Presentations were given by the Chief Organizer of the Summer Holidays EXPO, Ms Cryssa Krassa, who briefed tourism operators from both regions on the opportunities they would gain by participating in this year’s exhibition, to be held in Athens at the HELEXPO Palace from 20-22 May. At the Summer Holidays Exhibition, which is aimed at professionals in the tourism market and the general public – who during that period will be planning their holidays – participants will have three days to reach the public of Attica, who will visit the exhibition at a very low cost and to promote sales of their services. At the same time, municipalities in their newly created Kallikratis form will have the opportunity to present their tourist destinations.

HERTZ TO GO SOLAR; THE COMPANY WILL INSTALL 16 SOLAR POWER SYSTEMS

Car rental companies have spent the past several months trying to one-up each other when it comes to environmental initiatives, and now Hertz just announced that it plans to install solar power systems at 16 of its car rental facilities by this fall, with the intention of eventually expanding further.

Sixteen of the company’s facilities will be retrofitted with a total of over 2.3 MW of solar photovoltaic systems to begin with. The solar project was initially piloted in December at the Denver International Airport. A 1,018 panel, 235 kW system was placed there and Hertz said it is expected to produce 342,766 Kwh of AC output and will offset approximately 650,000 pounds of CO2 annually.

Currently, Hertz has 8,400 locations in 146 countries worldwide, and also operates the Advantage car rental brand at 26 U.S. airports.

The other stations being worked on are in Arizona, California, Colorado, Georgia, Maryland, Massachusetts, New Jersey, New York, and Pennsylvania.

“Hertz leads the industry in sustainable practices,” said Richard Broome, Senior Vice President of Hertz. “From our commitment to electric vehicles and other low emission vehicles to our implementation of reduced water usage and now our solar program, we are at the forefront of integrating sound environmental practices with pro-consumer service, efficiency and growth strategies.”

Earlier this year, Hertz said that it would start renting out the Chevrolet Volt extended-range electric vehicle to its customers.

The company will also offer the Nissan Leaf this year at select rental locations in the U.S. and Europe, while it will start renting out the all electric Coda EV sedan in California in 2012.

It currently offers a “Green Collection” in its U.S. fleet, including the Smart ForTwo, the Toyota Prius and the Nissan Altima hybrid, CNET reports.

Not to be outdone, Enterprise, which operates Alamo Rent A Car, Enterprise Rent-A-Car, and National Car Rental brands, said it would reduce both energy use and costs by 20 percent over the five years to 2015. The company plans to invest $150 million over the next five years to meet its goals. Enterprise has also begun to rent the Chevrolet Volt, and will be offering the Nissan LEAF and

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Coda EV when they become available.

As we’ve said in the past, EVs and plug-in hybrid electric vehicles fit well with car rental companies because it gives customers an opportunity to experiment with the new technology before they decide to purchase it. It also helps them learn more about charging infrastructure and the different options available to plug-in cars. Besides, most people who rent cars, use them for shorter trips, eliminating range anxiety.

THE SNOW TRAIN TAKES YOU TO KAIMAKTSALAN

As of mid-February, ski and snowboard lovers and all guests of the Kaimaktsalan ski center can travel from Thessaloniki to their favorite northern mountain range using a convenient and economical combination of train and bus transportation, which is being inaugurated by TRAINOSE. With two pairs of routes from Thessaloniki to Arnissa and back, TRAINOSE’s new service, the Snow Train, takes you not only to the magical Kaimaktsalan but also to a new era of thematic and modern rail transport. A modern train, equipped with bar and restaurant in three of its five wagons, a playground, and special luggage rack for the easy transfer of your personal ski and snowboard equipment, makes your transportation from Thessaloniki to Arnissa a pleasant and enjoyable experience.

In addition TRAINOSE provides a 50% discount on ski passes to the ski resort of Kaimaktsalan to passengers of the Snow Train and has negotiated extra discounts for catering products, rental equipment, accommodation etc., with several businesses in the old village of Agios Athanasios. There will soon be many more deals and partnerships available for weekend accommodation packages, exclusively for passengers of the Snow Train.

Frequency: Every weekend. Cost: 22 Euros return (price includes ticket and transportation by the TRAINOSE bus to Kaimaktsalan and to the old village of Agios Athanasios). Extra discounts: 50% off the ski pass, significant discounts for food, accommodation and equipment in the old village of Agios

Athanasios. Tickets: From SS Thessaloniki, and the option for purchase via the web ticketing service of TRAINOSE at www.trainose.gr will be available soon. For more information, call 1110.

DEVELOPING MODERN PORT INFRASTRUCTURE REQUIRED TO GROW CRUISE INDUSTRY

Greece, the East Mediterranean and the Black Sea can reap the benefits of rapid growth in the European cruise industry, provided that they press ahead with new investments to upgrade the infrastructure of their existing cruise ports and in the creation of new ports, according to Mr Giovanni Spadoni, President of the European Cruise Port Union, MedCruise.

On the occasion of MedCruise’s announcement that puts the Posidonia Sea Tourism Forum under its auspices and at the same time includes it in the official list of its events, Mr Spadoni stressed that this is an important initiative for the development of the cruise industry in Greece and the wider region, and noted that such an effort must be accompanied by a major investment program to upgrade infrastructure of ports according to their individual needs and the specific characteristics of each destination.

According to the official cruise industry statistics, the Mediterranean is expected to surpass the Caribbean and become the number one worldwide cruise destination within the next decade.

This highlights the importance that the Greek ports will acquire, especially Piraeus being the main port of departure, intensifying the need for direct investments to be ready to welcome increased traffic and create new destinations.

Greece’s total income of from cruises reached 598 million Euros, ranking it seventh amongst the beneficiaries of the European cruise industry, with a 4.3% of its total turnover generated from cruises to Europe. The fact that Greece was the first transit destination with a 20.9% share and with total arrivals of 4,973,000 visitors highlights the preference of passengers for Greece and that, with appropriate investment and development of new services, our country can reap a greater proportion of the total turnover generated by the industry.

Mr Theodore Vokos, Project Manager of the first Posidonia Sea Tourism Forum, stated: “The Mediterranean currently attracts 58% of European cruise tourists, mainly from the more mature markets that are familiar with the product, such as England, Germany, France, Spain and Italy. This figure is expected to increase, and therefore it is imperative that the tourism product be enriched by adding new destinations, which highlights the future importance of the Eastern Mediterranean and the Black Sea with destinations that have not yet been saturated, e.g., the Western Mediterranean.”The Posidonia Sea Tourism Forum will be held under the

auspices of the Ministry of Maritime Affairs Islands and Fisheries, the Hellenic Chamber of Shipping, the Association of Greek Tourism Enterprises (SETE) and the support of MedCruise. Sponsors of the conference are the Port of Piraeus and the Athenaeum Intercontinental Athens.

LOUIS CRUISES LOWERS THE GREEK FLAG FROM THEIR CRUISE SHIPS

Louis Hellenic Cruises, up to now the only cruise company flying the Greek flag on their cruise ships, is changing their flag, which will result in the Greek cruise being removed from the map.The company’s plans were revealed by the Pan-Hellenic Union of Merchant Marine Sailors (PENEN), in an open letter to Prime Minister George Papandreou and notification to all political parties and their ministers, titled ‘Do not put the gravestone on the Greek cruise and on Greek sailors’.

With this letter we want to present the risk that is being faced for the first time in the post-war period of our country, the permanent loss of Greek cruise ships under the Greek flag and the dismissal of the hundreds of Greek sailors who have, until recently, been working in these,” says PENEN. “This is the period when Greek sailors are usually recruited to man the cruise ships and the start of the new summer season. The only cruise company flying the Greek flag announced that it will lower the Greek flag and fly the Maltese flag, and that henceforth it will not employ Greek sailors … Unfortunately, the law on the liberalization of cabotage, as we had then pointed out to the relevant government ministers, will result in the abandonment of the Greek flag and expulsion of Greek seamen. Moreover, the claims of propagandists that the liberalization of cabotage will bring ships of various flags of countries that would use Piraeus and other Greek ports as a starting point, have been proven to be myths and false hopes.”

The President of PENEN, Mr Anthony Dalakogiorgos, addressing the Prime Minister, said: “Sir, before the imminent threat to the Greek cruise ship industry to lose its identity and to Greek sailors (who have made an enormous contribution to the development of our industry) to be ostracized from the cruise ship industry forever, we invite you to take the immediate initiative to ensure that the Greek flag remains on cruise ships and to ensure the work of Greek seamen with structured rights.

With regards to this, a meeting should be held immediately – a meeting of stakeholders and decisions be taken in this framework, which will help the development of the economy, of marine tourism on the islands, our jobs and the rights of our seamen.”

Louis Cruises issued a statement on their decision to change

[NEWS] the flag: “The new institutional framework that is currently in place with the lifting of cabotage makes cruise ships flying the Greek flag uncompetitive, as is evident by the inequality presented in operating expenses when compared with similar vessels of other flags. For this reason, we have no choice but to change the Greek flag.”

ENTERTAINMENT IS A BIG ALLURE ON ROYAL CARIBBEAN’S NEWEST SHIP

Royal Caribbean’s Allure of the Seas is nicknamed the entertainment ship for good reason. There’s so much to see and do, you’ll have a hard time seeing it all — even on a seven day cruise. But you’ll have fun trying.

While its sister ship, Oasis of the Seas, has Hairspray, the musical Chicago was brought to the Allure. It’s essentially the same performance as seen on Broadway. The huge ship affords a large stage, which allows plenty of room for the performances, including the full Chicago orchestra performing on stage, just like in the original version. The story of fame, fortune and heartbreak is located in the Amber Theater on select nights of each cruise. If you know Chicago, you know it’s a little risqué and not recommended for children.

Blue Planet is an environmental experience on the Amber Theater stage. It transports you to all different parts of the Earth with music, dance and impressive set designs. Prepare to be wowed by heart-felt songs, energetic dances and things that may not be what they seem.

Oceanaria is billed as a mystical under-the-sea adventure. So it’s fitting for it to be performed in the AquaTheater, making full use of the pool, diving boards, trampoline and more. You’ll see aerialist, dancers and divers all choreographed to music. It’s a great show with a wonderful setting as you sit under a ceiling of stars. There are many performances throughout the cruise so you shouldn’t have to miss it.

Ice Games is a one of two ice skating shows. This one brings the beloved game of Monopoly to life, mixing in scenes from the ship. As with the other ice show, it features world class skaters and can only be seen on the Allure of the Seas. You’ll join Hiccup and the gang in the adventure of How to Train Your Dragon on ice. The mythical creatures are brought to life in a shortened version of the DreamWorks family movie.

Let You Entertain Me is a fun and energetic show located in the AquaTheater. It stars the characters from the Dreamworks family movie Madagascar. Alex, Gloria and Mort need the audience’s help in bringing water back to the jungle. If you’re traveling with kids, make sure they see this production as well as the Move it! Move it! parade that happens right down the center of the Royal Promenade. This your chance to see all of the DreamWorks characters dancing, hooting and hollering down

the street. Photo ops with the characters are also available most days.

In addition to the productions listed, there are various other club shows and bands available, including the very popular Comedy Club.

It’s suggested you go online and reserve the shows you really want to see before your cruise as well as for shore excursions and specialty restaurants as well. The more popular ones tend to book up before the ship sails. But don’t worry, even without reservations, with a little patience, you can still get into the soldout shows. At 10 minutes before showtime, they open up the doors for those standing by.

Royal Caribbean’s Allure of the Seas sails out of Port Everglades in Ft. Lauderdale on seven night Caribbean cruises.

Jackie Roseboom is a regular contributor to Cruise Guide and CruiseNewsWeekly.com

NORWEGIAN CRUISE LINE PRESENTS ITS NEW PROMOTION WITH GREAT FAMILY SAVINGS – KIDS CRUISE HALF PRICE

“Kids cruise half price”: that’s the new savings formula for families travelling with Norwegian Cruise Line. Families who book a peak season summer cruise in the Mediterranean on board Norwegian Epic or Norwegian Jade (travel dates: end of June until beginning of September 2011) between February 15 and March 31, 2011 will now receive a discount of up to 50 percent off the adult price for a child of 17 years or younger sharing the stateroom with one adult. But the “Kids cruise half price” offer is not only advantageous for single parents travelling with a child.

Large families can also save by booking two staterooms at the attractive single-with-child price and additionally enjoying more space for their perfect holiday at sea. Of course, the attractive NCL child prices for children travelling as the third or fourth person in the stateroom, which start at 99 Euro, remain in effect.

For example, as part of the current family promotion, one adult plus child on the 7-night cruise “Barcelona & Western Mediterranean” on board Norwegian Epic travel from 1.225 Euro per stateroom. The 7-night cruise “Venice & Classic Mediterranean” on board Norwegian Jade from/to Venice can be booked for as low as 1.191 Euro per stateroom with the “Kids cruise half price” offer, and the 7-night cruise “Venice & Greek Isles”, also from/to Venice, is available from 1.289 Euro per stateroom.

For an unforgettable family holiday Norwegian Cruise Line offers in addition to attractive prices the perfect entertainment programme for kids, with professional childcare in the Kids’ and Teens’ Crews complimentary during sea days (on days in port at

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a nominal fee) as well as a wide range of game and fun activities like a separate children’s pool, waterslide, table tennis or teen disco.

A special cruise highlight awaits families on July 24 on board Norwegian Epic: The 7-night “Nickelodeon All Access” theme cruise will give guests exclusive access to a fun-filled cruise of Nickelodeon-themed entertainment all day, every day with the opportunity to meet famous Nickelodeon characters such as SpongeBob Square Pants as well as the stars of the Nickelodeon show iCarly. Additional programming features signature messy game shows like Slime Time LIVE! and poolside events as well as character breakfast every day of the cruise.

TRAVELPORT EXPANDS AFRICA FOOTPRINT IN ALGERIA

Travelport, the business services provider to the global travel industry and operator of both the Galileo and Worldspan platforms, announces the launch of Travelport Algeria; Travelport’s exciting new venture providing GDS operations in Algeria. The announcement forms part of Travelport’s previously stated strategy of investing in Africa and expanding its footprint across the continent.

Travel agency customers in Algeria, will be supported by Travelport Algeria, which will be headed up by general manager, Lotfi Skander, who until recently served as director of sales and marketing for Amadeus Algeria. With over 15 years’ experience in the travel and airline industry, Lotfi Skander is a well known figure in the Algerian travel industry.

Commenting on Travelport’s latest investment, Mark Meehan, managing director for Africa, said: “This new partnership marks an important milestone for Travelport as we further strengthen our presence and provide increased localised support to our travel agency customers in this region. Travelport Algeria will be better placed to work more closely with the local travel industry and introduce exciting new and innovative products and services to travel agents in the region.”

According to Mark Meehan, Lotfi Skander is well qualified to take up the reins of Travelport Algeria. “Lotfi Skander has an excellent track record, which includes over seven years’ experi-

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ence within the GDS sector during which time he has gained a deep understanding of local travel agency needs.”

Lotfi Skander, general manager of Travelport Algeria, commented: “This new partnership with Travelport means that travel agents in the country will now have far greater choice when it comes to selecting a GDS provider and I firmly believe that they will be as excited by the Travelport offering as I am; I think this is great news for the local travel industry.

In conclusion Lotfi Skander said: “I am confident that a local presence including a state-of-the-art customer helpdesk and training centre will really encourage the further development of both the GDS and travel sector in Algeria.”

BUSINESS ON BOARD AND HILTON HONORS FROM OLYMPIC AIR

Mr. George EFstratiades, Deputy CEO of Olympic Air & General Manager of MIG.& Mr. Bart Van De Winkel, General Manager Hilton Greece and Cyprus..

An event hosted by Olympic Air to honor all members of the new corporate loyalty programs Business on Board was recently held at the Hilton Hotel. The event presented the great advantages of this new program for passengers and the major new collaboration with Travelair Club HHonors (Hilton Honors) of the Hilton group of hotels worldwide.

Business on Board is Olympic Air’s company loyalty program that rewards all companies in Greece and abroad, offering significant benefits to companies whose executives make their business trips with Olympic Air. By registering for free for the reward program Business on Board, each firm earns miles that can be cashed in for free tickets to any destination of the Olympic Air network. The benefit of the Business on Board is two-fold. Along with the company, employees using their Travelair Club personal card can also enjoy unique privileges in the air and on the ground, earning miles that they can cash in easily for a choice of services or high quality products.

With regard to the new major cooperation between Travelair Club and Hilton Honors, passengers may choose to stay at any Hilton family hotel in the world and earn 1 mile for the Travelair Club and 10 HHonors points for every US Dollar they spend.

The list of hotels that the Hilton group represents and which are included in the program are: The Hilton Hotels, Conrad Hotels & Resorts, Waldorf Astoria Hotel & Resorts, Doubletree, Hilton Garden Inn, and internationally acclaimed for providing specialized services Hampton, Homewood Suites by Hilton and Embassy Suites Hotels.

AEGEAN: NET LOSSES FOR 2010 AFTER TAXES ARE ESTIMATED AT €22-24 MILLION

Aegean Airlines carried 6.23 million passengers in 2010, 5% less compared to the previous year. In the international network, with the addition of new routes, the company carried 3.06 million passengers, achieving 9% y-o-y growth. On the other hand, due to weak demand conditions, passengers carried in the domestic network declined by 16% to 3.17 million passengers with a significant reduction in average fare.

Revenue for 2010 settled at around €590 million while net losses after taxes are estimated at €22-24 million, including extraordinary social contribution tax of €8 million. Demand weakness in the domestic market and the rise in the price of fuel were the main contributors to the loss.

In order to address the effects of the Greek economy crisis, the company proceeded during 2010 with a significant fleet and capacity reduction, mainly in the domestic network. In addition to that, new systems applied also due to the Star Alliance entry, yielded positive results in the direction of the efficiency and cost reduction. The operation of a one type fleet by the end of 2011 consisting of young Airbus A320 family aircraft is expected to yield further benefits.

During 2011, weak domestic consumption will continue to impact the results mainly of the domestic network but during the winter months also the international network, when there is only a small number of foreign visitors. Initial indications for the tourism season are positive, but it is too early for final estimates. Hence, given the further rise of fuel prices, it is very likely that 2011 will also be loss making despite the improvement of the Company’s productivity.

Mr. Dimitris Gerogiannis, Managing Director, commented: “Despite the difficult economic environment, the company will continue during 2011 to develop its international presence, with prudent gradual steps, in line with its strategic direction of the last five years. At the same time, we will continue to invest in further improving our productivity and unit cost efficiency towards international best in class levels. This is essential to enable us to provide innovative services to our customers while having attractive fares and offers which are especially valuable during the current crisis“.

EASYJET PASSENGER NUMBERS RISE TO 50M EACH YEAR

easyJet, has reached an important milestone in its history as it now welcomes 50 million passengers each year.

The airline has seen phenomenal growth since it began operating in 1995, increasing in size from just two aircraft, with two routes and carrying 424,000 passengers in its first year. Today easyJet is one of the largest airlines in Europe operating 196 aircraft on 552 routes, across 30 countries.

Increasingly both business and leisure travellers are choosing easyJet, because of our low-fares, convenient airports, and friendly on-board service.

To mark the milestone Laura Tabourin, who lives in London and regularly uses easyJet to visit her family in France, became easyJet’s 50 millionth passenger this year. She was travelling to Bordeaux from London Luton Airport and was presented with a bottle of champagne, and given a flight voucher for two people to travel anywhere on the easyJet.com network. easyJet’s Chief Executive Carolyn McCall, said: “To carry 50 million passengers each year is a great achievement and is testament to the great service our people deliver on-board. easyJet has a strong position delivering low-fares, flying people to where they want to go to, at convenient times with friendly service. We aim to provide an easier travel experience for all our passengers, and look forward to our continued growth over the coming years.”

NEW ONLINE APPLICATION LETS TRAVELLERS RATE LH DESTINATIONS IN TEN CATEGORIES

Thanks to the new online “City Ratings” application, Lufthansa customers can now ratethe airline’s worldwide destinations, share their personal recommendations with other passengers or find inspiration for their next holiday based on other people’s experiences, ideas and travel tips.

[NEWS] And they can find answers to questions like these: Which city offers a fascinating range of cultural events and activities?

Which sights and tourist attractions make the hearts of young and old alike beat faster? Which major city has the most tempting array of shopping options? And where can the best culinary highlights be enjoyed?

The new application, which can be accessed via www.lufthansa.com, will enable users to share their first-hand experiences and impressions – a valuable source of information for travellers before they embark on their journey. In order to use this function and give Lufthansa destinations worldwide a star rating, all you have to do is log on to www.lufthansa.com and submit a brief personal profile. You can then award up to five stars in each of the ten categories listed, which include “Sightseeing”, “Family”, “Eating & Drinking” and “Nightlife”.

Users are free to decide whether they wish to award a star rating for just one category or for all ten. The ratings are added together and then automatically averaged out to produce the city rankings, which provide further orientation for anyone planning a trip.

Moreover, if passengers have special tips or personal recommendations for other travelers, they can also submit a text that can be easily passed on to other users.

Schedule: Brussels Charleroi – Thessaloniki eff 14APR11 FR6446 CRL1310 – 1730SKG 73H 4 FR6446 CRL1400 – 1820SKG 73H 26 FR6447 SKG1810 – 2025CRL 73H 4 FR6447 SKG1900 – 2115CRL 73H 26 London Stansted – Thessaloniki eff 13APR11 FR8582 STN1215 – 1750SKG 73H 15 FR8582 STN1235 – 1810SKG 73H 3 FR8583 SKG1815 – 1940STN 73H 15 FR8583 SKG1835 – 2000STN 73H 3 Oslo Rygge – Thessaloniki eff 14APR11 FR9433 RYG0640 – 1155SKG 73H 26 FR9434 SKG1220 – 1535RYG 73H 26 Stockholm Skavsta – Thessaloniki eff 16APR11 FR1674 NYO0700 – 1215SKG 73H 47 FR1675 SKG1240 – 1555NYO 73H 47

ETIHAD WELCOMES ACCC AUTHORISATION OF VIRGIN BLUE ALLIANCE

RYANAIR OPENS 16 NEW ROUTES TO KOS & RHODES

Ryanair, announced 16 new routes, including routes to currently un-served markets, to the Greek holiday destinations of Kos and Rhodes from April 2011. Ryanair now offers 30 Greek routes to/from Kos, Rhodes, Volos and Thessaloniki. Ryanair’s Greek traffic will grow to over 700,000 passengers in 2011 sustaining up to 700 jobs and delivering over €350m in tourism revenues for the benefit of the local economy.

Ryanair celebrated its 30 Greek routes in 2011 by launching a 1 million €6 seat sale for travel on Tuesdays, Wednesdays and Thursdays in late February and March which were available for booking until midnight Monday (7th Feb). Ryanair’s 16 new Greek routes go on sale on www.ryanair.com on Friday 4th Feb. Ryanair’s Melisa Corrigan said: “Ryanair is delighted to boost Greek tourism and the Greek economy with 16 new low fare routes to Kos and Rhodes, including new routes to currently un-served markets such as Lithuania. Ryanair’s 30 Greek routes will deliver 700,000 passengers p.a., sustaining 700 local jobs and ensure over €350m to the local economy.

Ryanair to launch Thessaloniki service from Apr 2011 Ryanair from mid-April 2011 is launching new service to Thessaloniki in Greece, its 4th destination in the country. It’ll offer service from Brussels Charleroi, London Stansted, Oslo Rygge and Stockholm Skavsta.

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tion in the Australian market.

“The alliance will contribute to growing Etihad’s share of the Australian corporate and leisure markets and increase our appeal as the airline of choice for travellers to Australia and the South Pacific from the Middle East, Europe and UK. “This is just the beginning. We hope to expand the partnership over time, providing greater benefits to travellers by growing competition and opening new routes.”

The alliance means that from 24 February 2011 Virgin Blue’s international arm, V Australia, will commence direct services to Abu Dhabi, moving towards a combined total of 27 weekly services between Abu Dhabi and Australia.

These services include double-daily flights between Abu Dhabi and Sydney, daily between Abu Dhabi and Melbourne, and six frequencies per week between Abu Dhabi and Brisbane.

The partnership will open up 45 new destinations in Australia, New Zealand, the Pacific Islands, and the west coast of America. Etihad’s customers will now be able to fly from Etihad’s home-base in Abu Dhabi to Australia and connect seamlessly to Virgin Blue destinations in the Australia-Pacific region. Customers will also be able to earn and redeem frequent flyer miles for any Etihad or Virgin Blue flight, along with reciprocal service benefits and lounge access for top tier members of both programs.

OLYMPIC HANDLING’S NEW SERVICE AT EL. VENIZELOS AIRPORT

Etihad Airways, the national airline of the United Arab Emirates, has welcomed the announcement by the Australian Competition and Consumer Commission (ACCC) granting authorisation for an alliance between Etihad and the Virgin Blue Group of Airlines for five years.

The authorisation gives a green light for the airlines to cooperate on joint pricing and scheduling of services across their respective networks. This means that Etihad Airways and the Virgin Blue Group will offer their customers a new combined global network of more than 100 destinations worldwide.

James Hogan, Etihad Airways’ Chief Executive Officer, said: “Today’s announcement by the ACCC to grant authorisation of Etihad’s alliance with the Virgin Blue Group for a period of five years is fantastic news for both airlines and for our customers, and is a positive step towards growing our already strong posi-

The company handling the Olympic Group recently launched a new children’s corners in the Olympic Handling CIP lounges, ‘A. Onassis’ and ‘M. Mercouri’ rooms. The new service is offered free to passengers in Business Class on a total of 23 Greek and foreign partner airlines of Olympic Handling. Access to the rooms and the new service is also provided for a 30 Euro fee, regardless of location and airline used by the passenger.

This is an area that is simple, but warm and friendly like a child’s room, where passenger-parents can entertain their children traveling with them, so that the younger traveler’s flight starts off relaxed and trouble-free.

Spatially and aesthetically the area is isolated from the rest of the lounges and is aimed at children aged 2-10 years old. The children’s corners are equipped with tables and coloring books, crayons, books, board and other games. The children are supervised by their parents. The new children’s corner - CIP Lounges demonstrate the importance that Olympic Handling attaches to the safety and efficacy of high standards of its personalized services.

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