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Hospitality Operations & Design Conference
21 – 22 April 2010 | Singapore Expo |
| Day 1 ( 21st April, Wednesday) |
| PLENARY |
[ Venue: Conference Halls E&F ] |
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| 9.30 |
Opening & Speech by
Chairperson : Moaiyad Hoosenally, Industry Principal, Frost & Sullivan
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| 9.40 |
Keynote Speech: Defining the New “Luxury” Experience in Hospitality
- What makes a great hotel? Who defines “great”?
- Who are the new contenders transforming the face of affordable hospitality and excellent guest experience? What makes them work in the current economy?
Amadeo Zarzosa, General Manager, St Regis Singapore |
| 10.10 |
VIP Panel Discussion: Developing a Customer-Centred Innovation and Management Program
- User-centred design in hospitality
- Translating methodology findings into actionable design and engineering requirements
Moderator:
- Moaiyad Hoosenally, Industry Principal, Frost & Sullivan
Panellists:
- Gouse Am, Director of Engineering - Macau SAR (China), Four Seasons Hotels & Resorts
- Simon Faure-Field, Chief Executive Officer, Equal Strategy
- Rajiv Puri, Senior Director, Design Management, Marriott International
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| 11.00 |
Morning Break |
| 11.30 |
Bringing Modern Luxury Practices to Hospitality Food & Beverage Services
Jean-Luc Fourrier, Vice President, Restaurant Concepts, Luxury Brands & Full Service, Asia Pacific, Middle-East and Africa, Hilton Worldwide
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| 12.00 |
Addressing Environmental Issues in Hotel Laundry
Charlie Chow, Founder and CTO, Nano-Group Holdings
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| 12.30 |
Lunch Break & Exhibition Viewing |
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Track 1: Hotel Operations & Design
~Enhancing Aesthetics & Functionality~ |
Track 2: Kitchen Operations & Design
~Improving Kitchen Layout~ |
[ Venue: CH D ]
The hospitality industry doesn’t just serve a functional purpose in a built-up space. Instead, many hotels, restaurants and healthcare resorts are evolving into locations meant to inspire, rejuvenate and recreate atmospheric getaways for the demanding, environment-conscious consumer. How can hospitality operators look into designing spaces to cater to these needs?
Chairperson: Moaiyad Hoosenally, Industry Principal, Frost & Sullivan
| 1.45 | Avant-garde Hospitality: Breaking New Barriers
- How have experimental/experiential boundaries been pushed in architecture and interior design in recent years?
- How successful have these hotels been in attracting the discerning customer?
- How important design is to the guest experience and the fundamental guest experience?
Rajiv Puri, Senior Director, Design Management, Marriott International
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| 2.15 |
Case Study from Alila: The Role of Ambient Elements, Colours and Fragrance
Arjan De Boer, Vice President Devlopment, Alila Hotels & Resorts
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| 2.45 |
Finding the Right Mix in Sensory Branding: How Doest it Play a Role in Enhancing Aesthetics and Functionality?
- What defines the “soul” of a hotel?
- Taking into consideration the various customer checkpoints and the role of sensory branding in each aspect
- Case studies from a mix of different hotels employing sensory branding
Simon Faure-Field, CEO, Equal Strategy
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| 3.15 |
Strategic Integration and Application of
Facilities Division in Luxurious Mixed Used Buildings (Hotel+Residences+Shopping Mall) to Achieve Optimum Performance (i.e Bottom-Line) of the Business
- The importance of the role and responsibilities of facilities management in order to create lavish services that are economically and environmentally friendly
- Strategizing on trends and initiatives of energy conservation to ensure optimum performance
- Strengthening emergency response and recovery plans to alleviate the potential life safety risks in your building
Gouse Am, Director of Engineering - Macau SAR (China), Four Seasons Hotels & Resorts
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| 3.45 |
Employing Green Initiatives to Reduce Environmental Impact: An InterContinental Hotels Case Study
- Key objectives for carbon footprint reduction
- Measuring, managing and reporting usage and actual results from initiatives
Hoyce Ho, Director of Engineering and Energy Management, InterContinental Hotels Group Asia Australasia
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| 4.15 |
End of Day 1 |
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[ Venue: CH E&F ]
At the heart of every hospitality organization is its kitchen. How can the kitchen be optimally laid out to ensure not just efficiency, but also cleanliness, minimal resource wastage, as well as happy and productive staff, which will ultimately lead to customer satisfaction? What are the concepts driving new dining trends?
Chairperson: Tim Smallwood, FCSI Principal, Foodservice Consultants Australia
| 1.45 | Kitchen Design and Space Planning for Maximized Operational Efficiency & Functionality, Optimum Equipment Performance & Ergonomics
- What are the key elements for a functional kitchen?
- What are the trends and perceptions driving kitchen design needs?
Ram Vittal Rao, Consultant, Vital Concept Design |
| 2.15 |
Open Kitchen Concepts in Restaurants and Hotels: Bringing the Kitchen to the Customer
- Making customers a part of the sensory experience on food preparation
- How can functionality be built in open kitchens?
- Coordinating interior design with kitchen design and back of the house kitchen
Federico Masin, F&B Design Director, Hirsch Bedner Associates
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| 2.45 |
Examining Kitchen Ventilation Systems
- What are the features of an effective kitchen ventilation system?
- How can kitchens be optimally designed to improve discharge?
Rudolf Kitzbichler, Managing Director, Halton Manufacturing Sdn Bhd |
| 3.15 |
Trends in Foodservice, Equipment & Innovation- Equipment trends & Innovation
- Foodservice Trends
- Green Spirit : Energy & Environment
- Other Emerging Issues
Paul Barnard, Food Service Consultant, Creative Kitchen Planners International Sdn Bhd
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| 3.45 |
Safety in Kitchen Management
- Where are the key risk factors?
- How adequate are sprinkler and emergency systems in mitigating potential hazards?
David Kidney, FCSI,
Managing Director,
Romano Gatland Asia Pacific
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| 4.15 |
End of Day 1 |
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| Day 2 ( 22nd April, Thursday) |
| PLENARY |
[ Venue: Conference Halls E&F ] |
|
| 9.30 |
Opening by Chairperson
Arnfinn Oines, Responsible Conscience, Six Senses Resorts & Spas
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| 9.40 |
Value Engineering for Hotels: An Overview Deploying an Effective CRM Program –
Michael Lee, Chief Information Officer, Banyan Tree Hotels & Resorts
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| 10.10 |
Panel Discussion: Building and Investing in Green Chains
- How is the shift in resort/hotel development changing the face of the hospitality industry?
- How are certifications such as LEED/CASBEE paving the way for energy and environmental design?
Panellists:
Roger MacFarlaine, Vice President, Middle East & Asia, Movenpick Hotels & Resorts
Hoyce Ho, Director of Engineering and Energy Management, InterContinental Hotels Group Asia Australiasia
Moderator:
Arnfinn Oines, Social & Environmental Conscience, Six Senses Resorts & Spas |
| 11.00 | Morning Break |
| 11.30 |
The Rise of the Halal Conscious Travelers and its Impact on the Global Hospitality Industry
- Why should the Hospitality Industry take a serious look at this market segment
- How can the industry accommodate their unique requirements
Fazal Bahardeen, Chief Executive Officer, Crescentrating |
| 12.00 |
Value Engineering for Hotels: An Overview |
| 12.30 | Lunch Break & Exhibition Viewing |
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Track 1: Hotel Operations & Design
~Improving Rooms & Guest Services~ |
Track 2: Kitchen Operations & Design
~Managing Resources in the Kitchen~ |
[ Venue: CH D ]
Providing satisfactory guest services goes beyond making the guest feel at home when he steps into the hotel. With the advent of wireless technologies and spotlight on green alternatives, how can hotels employ measures to improve convenience and customer goodwill, and hence their overall guest experience? How can hotel GMs assess if the measures they employ are beneficial and profitable in the long-run?
Chairperson:
Roger MacFarlaine, Vice President, Middle East & Asia, Movenpick Hotels & Resorts
| 1.45 | Digital Profiling: Addressing guest preferences by changing the physical attributes of a hotel and hotel room for individual guest needs
- Intelligent Wiring and In-Room Management Systems connecting to 'Middleware'
- Adjusting in-room lighting, room temperature and curtains, digital content and
- language settings to accomodate to guest needs
- Key challenges faced
Roger MacFarlaine, Vice President, Middle East & Asia, Mövenpick Hotels & Resorts |
| 2.15 |
Building a Clean Future for Resorts and Improving Carbon Footprint for Sustainability: A Case Study from Six Senses
- Responsible design in hospitality: What are the key considerations and what goes into developing a strategic direction for sustainability?
- Improving energy, water & waste management: Key challenges
Arnfinn Oines, Responsible Conscience, Six Senses Resorts & Spas
Tim Smallwood, FCSI Principal, Foodservice Consultant Australia
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| 2.45 |
Looking at key KPIs to Measure Effectiveness in Room and Guest Services (Topic TBC)
- What are the key factors?
Viri Kaur, Director of Rooms, Shangri-la Hotel, Singapore
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| 3.15 |
Energy & Operational Efficiency in Hotels: Where are the Key Areas for Improvement
- Key concerns for 24/7 areas
- Heavy application of incandescent applications
- Heat and implications on A/C loads
- Maintenance – what could be done better
Zubair Ahmed Siddiqui Marketing Manager, Philips Lighting
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| 3.45 |
Sustainable water solutions for guest room drinking water
- 87% of guests surveyed believe that having unlimited filtered tap water is important.
- New In-room filtration technologies ensure that every tap delivers the safest water possible.
- Reduce the waste, expense and the environmental impact associated with plastic water bottles in your facility.
Eleni Yianas, Director of Marketing, Pentair Foodservice and Hospitality |
| 4.15 |
End of Conference |
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[ Venue: CH E&F ]
High-volume kitchens often utilize multi-energy cooking tunnels. It has been estimated that about 30% of energy is wasted as a result of inappropriate use of equipment and ineffective kitchen processes. How can kitchens be operated efficiently and cost-effectively at the same time? How can cooking methods and processes be improved to achieve lower levels of energy expenditure?
Chairperson: Toni Clarke, FCSI, Director, RT Hospitality Solutions
| 1.45 | Asset Management for Kitchen Facilities
- Where are the key investment and maintenance issues?
- What are the challenges in prolonging durability of equipment to lower life-cycle cost?
Aman Sharma, Manager, Corporate F&B at IHCL, Taj Hotels |
| 2.15 |
Energy efficiency in Refrigerators and Ovens
- How can these be better achieved without compromising on food safety?
Tim Smallwood, FCSI Principal, Foodservice Consultant Australia
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| 2.45 |
Reduced Water and Waste Consumption
- How can these be properly managed to save resources and still adhere to proper hygiene standards?
Francois Tesnière FCSI, Principal, 3bornes ARCHITECTES, France
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| 3.15 |
Cost and Energy Savings Through Effective Planning
- How to efficiently manage energy costs that are utilized to heat and cool?
- Evaluating hood selection and sizing
Rajat Rialch, Principal, HPG Consulting
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| 3.45 |
Feasibility Studies for Hospitality Projects
- What makes up a feasibility study
- Where should you start with a feasibility study and how do you define the outcome?
Chris Arrell, Managing Director, Hospitality Total Services Australia
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| 4.15 |
End of Conference |
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*Programme is subject to change at the organiser’s discretion.
This is an ideal platform for hotel and restaurant owners, operators, general managers, directors of guest services, operations, chefs, and more, to come together.
If you have an interest to speak at this conference, please e-mail Chock Fang at wcf@sesallworld.com, along with your proposed topic and professional bio for consideration as a potential speaker. |
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