Outfitted in a stained beige chef’s jacket and black shorts, Guerrera Restaurant chef and owner Carmel Almadrones was right in the middle of lunch service when she remembered something important.
At Hotel Luna in Vigan, it’s not too bizarre to claim that you’ve stayed the night with famed artist Fernando Amorsolo or had a meeting with Napoleon Abueva. They are,
“What was the most ridiculous room service order you’ve ever encountered?” Shangri-La at the Fort’s executive assistant manager for food and beverage Simon Côté humored us with a highly intriguing
“What was the most ridiculous room service order you’ve ever encountered?” Shangri-La at the Fort’s executive assistant manager for food and beverage Simon Côté humored us with a highly intriguing
The tourism and hospitality industry saw an 11.5 percent growth from 2016 to 2017, and it’s projected to grow by 7.6 percent this year, according to CCA Manila’s Liza Morales
Cluster general manager at Marriott International Bruce Winston insists that working in hotels is not always glamorous. The simplicity of his insights on how to keep hotels running smoothly and
In the highly muddled politics and logistics of the impending Boracay closure, the single concern that seems to ring clearly is this: the loss of jobs so drastic and expansive,
In the highly muddled politics and logistics of the impending Boracay closure, the single concern that seems to ring clearly is this: the loss of jobs so drastic and expansive,
At the first F&B Report Summit held last October, the hospitality panel posed questions on how societal shifts will affect the direction of post-millennial undergraduates keen on culinary careers as
With influential figures in the food industry harping on sustainability and more conscious food waste and a growing population of people nipping at the heels of the organic movement, farm-to-table
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