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Learn about the Food and Beverage Standards Chinese Guests expect at your establishment. The Chinese Traveller Standards service course explains the basics of Chinese culture, with a special focus on food and beverage services. Learn about Chinese tea culture, the Chinese banquet and how to engage in a respectful and informed manner with your Chinese guests.

Understanding the Chinese Traveler Hotel and Spa
Knowing the unique wants and desires of our guests from various global regions enables us to customize experiences, create memories and build loyalty. This session focuses on the distinctiveness of the Chinese traveler, and preferences and expectations for their travel experience.

Understanding the Chinese Traveler Food and Beverage
It is said that the way to capture the heart of a Chinese traveler is through the stomach. Learning more about our Chinese guests and understanding their ideal dining experience will inform the way we interact, speak to our menu and provide service.
India is among the fastest growing outbound travel market with young Indians now embarking on an outbound holiday at a much younger age. India outbound tourism market size is expected to generate revenues of around US$ 62 billion by 2026. The Indian traveller is becoming more discerning and looking for tailored and customised trips, with digitization, rise in internet users and growing internet penetration, there’s an increased awareness for Indians to explore the world around them.
Why does Michelin – a tire manufacturer – rate restaurants?
A single Michelin star can take a restaurant from a riverside favorite to a must visit, but getting one takes a lot of work. CNBC's Timothyna Duncan finds out more on what it takes to get the coveted prize.
Nouri, headed by Chef Ivan Brehm, has one Michelin star and is #39 on the Asia's 50 Best Restaurants list. We spent a whole day inside Nouri's busy kitchen so that you can have a taste of what it's like to work in one of Singapore's best restaurants
In our A Day in the Life series, we take a peek into the daily lives of the most interesting people in the food world. For this episode, Zagat and The Huffington Post shadowed Royal Caribbean Cruise Line's executive chef Gary Thomas as he set sail on the Explorer of the Seas. Check out the video to see why his staff calls him "The General."