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Hotel Management International September 2011

Cover Story

E is for eating: Interview with Tom Parker-Bowles Tom Parker-Bowles has put his ‘wild child’ days behind him and earned a reputation as one of the UK’s most respected food... > read more
Warsaw: an optimistic outlook Two decades after the Iron Curtain fell, Peter Bierwirth looks at hospitality in Warsaw ahead of major football...

Cybercomfort: embracing technology in hotels The Eccleston Square Hotel has been touted as the most high-tech in Europe. Rod James takes a look at what is on...

Worlds within worlds: Ian Schrager’s Edition portfolio By Özden Engin Çakici Produced in collaboration with Marriott, Schrager’s Edition portfolio is rigorously design-led, we look at...

A cut above: Wolfgang Puck on his culinary success both sides of the Atlantic Arguably the most successful chef in history, Wofgang Puck has now arrived to work his magic in...

New phase begins at InterContinental Hotels Group Taking charge of the world’s largest hotel company sounds daunting but Richard Solomons, CEO the InterContinental Hotels Group’s (IHG), seems...

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Getting the spa treatment
Hotel operators are moving away from standard spa treatments in favour of a more holistic approach. But is the industry doing enough to meet guest expectations? Andrea Ashfield talks to...

Kurt Ritter: 35 years on
He's celebrating three-and-a-half decades with the company, but Rezidor CEO Kurt Ritter shows few signs of slowing down. Phin Foster meets one of the industry’s longest-serving leaders to...

Reward among the ruins: The way back for Greece
By Özden Engin Çakici The picture is mixed for the Greek hotel industry, four experts reveal how tourism can help save the country's...

Understanding your business partner
By Russell Darley As the hotel industry gets back on its feet in wake of the recession, operators are under pressure to ramp up...