Sofitel Luxury Hotels Unveil Sofitel The Palm Dubai

Sofitel The Palm Dubai located within Palm Jumeirah, is another addition to the portfolio of Sofitel Luxury Hotels across the world. Encompassing over 100,000 sq mts of land, the property comprises of 361 rooms and suites and several Sofitel signature aminities.

The hotel includes Manava, an all-day dining restaurant; Moana, a contemporary seafood restaurant that includes a sushi counter and a ceviche bar; Studio du Chef, a restaurant that offers French cuisine with a focus on cheese and wine. The hotel also provides state of the art audio-visual equipment, meeting facilities, ballroom catering for up to 700 guests and a 2,500 sq mts So Spa that comprises 28 spa rooms providing traditional tahitian spa treatments. For lengthier stays, guests are invited to settle into one of the 182 fully serviced residences with 1, 2 or 3 bedrooms ideal for families with children.

Christophe Schnyder, General Manager, Sofitel The Palm Dubai, said, “We are thrilled to receive such a warm response from international and regional visitors alike, and we strive to meet the daily sophisticated needs of our savvy guests, who expect and appreciate beauty, quality and excellence. Our team looks forward to continuing to offer each and every guest, exceptional service and unique facilities blended with true french hospitality in a one of a kind setting”.

Source: http://www.hospitalitybizindia.com

HT Editor

The Tavern: Restaurant Review

This is a tale of two restaurants. One knocks out platefuls of pleasingly sturdy food, singing songs from sun-kissed Mediterranean shores. The other does not. Both, to be fair, have the same cheery, efficient service provided by a bunch of lads who are young enough to get up late so as to show you a good time come evening. Then again they would share this, for these two restaurants are one and the same. The Tavern in Cheltenham has one kitchen knocking out food which is by turns both lovely and dispiriting. It’s baffling.

This is not my first time in the building. I last reviewed here in 2009when, known as the Royal Well Tavern, it served solid French bistro classics. It did a proper bit of coq au vin. It also didn’t pretend to be anything other than a pub. There were narrow pew-like benches, upon which my arse only just perched. Now it’s had a major makeover and mislaid its royalist commitments.

There are plump leather-bound banquettes and gnarly bits of varnished wood for tables. It’s all low lights and clutter, and menus printed on brown package paper in a typewriter font, an immediate reminder of the artful artlessness of Spuntino in London, which doesn’t feel accidental. By the door there is a pair of DJ decks. Oh God. There may be dancing. The message is clear: this is a young people’s restaurant and on a Saturday night it’s packed with them.

What they make of the fusty “second home in Tuscany” options I can’t imagine, but that food is very good. There is a starter of sweet-salty clams amid a stew of borlotti beans and chorizo that has us sucking at the shells. There is a whole roast partridge on a mess of creamy polenta studded with butter-seared ceps, with a little sticky jus to keep everything moving. At the end there is a cast-iron pan of black and purple grilled figs tumbling apart, with dollops of cream, walnuts and dribbles of sticky honey. So far, so bargain-basement River Café.

But this is not where the Tavern’s heart or the rest of its long, complicated menu lies. Its menu is driving into the sunset in a vintage Caddy, all chromium trim and fin. It’s very much mid-Atlantic twang and Brooklyn (by way of London) cool. It is a me-too exercise in Dirty Americana. Think wings and sliders, pulled pork and shocking things done involving heat and cheap cheese. There’s nothing wrong with any of that; this food, done right and sold at the right price, can be an intense pleasure for which guilt is eagerly deferred. Here it is not done right.

It starts with a French dip, the classic diner sandwich of sliced roast beef in a soft bun with a bowl of beef gravy on the side, for dipping into. It’s a blunt instrument, a meeting place for hot soft meat and sticky meat juices. Here the meat is dry, the sauce is over sweet, the plastic molten cheese unnecessary and the £10 price tag indefensible. Let’s be clear: the real thing, invented in Los Angeles, ain’t exactly a work of art. But it does have its virtues, one of which is lusciousness. At the Tavern it has been misunderstood, as if American wasn’t so much a different accent as a different language altogether.

A devilled scotch egg for £4 brings something with a dry solid yolk and a sausage meat casing sent to the dark side solely by the blunt addition of what tastes like cayenne pepper. Devilled or hellish? It’s not a tough call. The cob salad arrives in a jar, the lid screwed on tight. There are lumps of cold egg, dry chicken, boulders of blue cheese, a few bacon bits and a couple of leaves. If there’s any dressing it is doing its best not to catch my eye. It isn’t a salad: it’s a salad filling dreaming of two floppy bits of Mothers Pride in which to hide.

We order the collard greens. This is not an attempt to eat healthily, for collard greens aren’t healthy. The American food writer Paula Dean, the queen of trash food dressed up as southern hospitality – she once deep fried cheesecake – also does a recipe for collard greens. It takes two hours of boiling and involves half a pound of smoked meats to each bunch of greens. What the Tavern delivered was some meatless, garlic-tossed cabbage. It was collard greens seemingly made by someone who has never eaten them.

Worse than this was the special which, we were told breathlessly, was part of a competition in the kitchen. A different member of the brigade was invited in rotation to come up with something to be sold under the heading ‘Fun in a bun’. Tonight’s contestant lost by offering pulled pork with deep-fried macaroni cheese, plus homemade cheese and onion crisps. Fun in a bun? I’ve had more fun having my verrucas removed. The pulled pork was actually rather good. Too often it’s overcooked and slathered in a dreary sweet sauce that kills both the flavour and your pancreas. This was proper porky, but you had to prise it away from its unsuitable company to discover this.

Breaded and deep-fried macaroni cheese is not a topping. It’s a warning in a government health information film. It’s the ghost of Elvis Presley on the bog, trousers round his ankles, expelling his last. It’s horrid. And why would you attempt to make your own cheese and onion crisps when Kettle Chips will always do it better than you? The bun was also burnt.

The one bit of the American food menu we tried that was worth the visit (if not the £7 price tag) was the dirty mac ‘n’ cheese, with the kick of jalapeno chillies and a good crisp crust. Admittedly the menu is long and there may be other such gems to be mined, but it’s not as if we didn’t put our backs into ordering. And then they fired up the decks, put on Daft Punk and I began to feel very old indeed.

There used to be a cartoon stuck to the wall of this newspaper’s offices, mocking the deadening effects of the pedantic subeditor. The sub is leaning over the shoulder of a Victorian chap who is scribbling away with a quill. “Come, come Mr Dickens,” the sub is saying, “it cannot be both the best and the worst of times.” At the Tavern in Cheltenham it really can.

Source: http://www.theguardian.com

HT Editor

Epson to Unveil Key Technology Solutions

Source: http://www.tradearabia.com

HT Editor

Hospitality at Its Best at Richardson’s Canal House

It was one of those beautiful, warm October days that Rochesterians know to savor before the onslaught of cold. Perfect to take in the idyllic canalside setting of Richardson’s Canal House — I only wished my husband and I could dine outside. Alas, the patio was closed for the season, so we headed indoors.

Inside, my disappointment dissolved, because the 1818-era building has a charm of its own. Antique furniture, brick fireplaces and checked curtains contribute to its historic feel. The building is divided into several smallish rooms with low-slung ceilings and stenciling on the walls.

We sat in a cozy room of just four tables. Had we wanted to share a bottle of wine, we could have chosen from 246 different kinds, but we stuck to our usuals — a bourbon and Seven for him, a glass of Finger Lakes Riesling for me.

The menu, which is printed daily, features local seasonal produce. Fall flavors were represented in dishes like butternut squash bisque, a risotto with winter squashes and pumpkin crème caramel. Even our complimentary bread basket included slices studded with cranberries and nuts.

I started with pumpkin-cheddar pierogis with house-smoked bacon and apples. The stuffed dumplings were clearly handmade, the edges attractively crimped. The pierogis were soft, somewhat like a ravioli, with a dense filling that was more pumpkin than cheddar. Cubes of chewy, almost jerky-like, bacon provided a welcome contrast of flavors and texture. Skinny shards of apple were hard to discern on the palate.

My husband ordered the least creative of the menu’s four salads — Caesar — but a guy wants what a guy wants. Ordered without anchovies, it was fresh, crunchy, cheesy, garlicky and familiar.

Feeling more adventurous about his entrée selection, my husband ordered the outstanding dish of the night. Rack of lamb, cut into four Frenched chops, was brown and crispy on the outside, and magenta, medium-rare succulent meat on the inside. A thick, sticky, slightly bitter Belgian ale sauce was the perfect complement. Cheddar mashed potatoes and roasted seasonal veggies — cauliflower, broccoli, carrots and Delicata squash — rounded out this stellar dish.

I had a German-inspired dish, skate wing schnitzel with scallop spaetzle. Two thin, triangular fish filets were coated with breadcrumbs and fried until crisp and golden. They had a mild flavor and a texture midway between flaky and meaty. A lemon emulsion added brightness. The soft spaetzle, German egg noodles, were well made, but the addition of scallops made the dish overly fishy for me. It also came with the seasonal roasted vegetables.

We each ordered a house-made dessert. My husband was happy with his ice cream — a scoop of chocolate and a scoop of vanilla — served with a tender raspberry-striped cookie. I was blissful about a round of butterscotch cheesecake, sitting on a thin, chewy cookie, surrounded by drizzles of caramel and chocolate sauces and garnished with triangles of toffee.

While we both appreciated the atmosphere and the food, we were most taken with the service. When we were seated, we were given a choice between two different tables. Used cutlery was promptly cleared and replaced. When I finished my glass of wine, I remarked that I’d love a little more wine but didn’t want to order a whole glass. Our server — who I didn’t know was in earshot — offered a half glass (which I happily ordered). Best yet, impeccable service was accomplished without being intrusive or officious.

The atmosphere, service and price of the restaurant is perfectly suited for special occasions. For more casual occasions, the Cobblestone Pub within Richardson’s serves burgers, paninis and quiche while maintaining the quaint historic feel.

Source: http://www.democratandchronicle.com

HT Editor

East Meets West with Two of the Best Hospitality Schools in the World Signing a Student Exchange Programme

The School of Hotel and Tourism Management (SHTM) of The Hong Kong Polytechnic University (PolyU) and Ecole hôtelière de Lausanne (EHL) in Switzerland have recently entered into an agreement on launching a student exchange programme dedicated to the development of students, particularly in the areas of global outlook and cultural appreciation.

A Memorandum of Understanding (MoU) was signed by Professor Kaye Chon, Dean and Chair Professor of the SHTM, and Professor Michel Rochat, General Director of EHL, today (16 October) at the SHTM premises in Hong Kong. The signing ceremony was witnessed by important officials from Switzerland, senior management executives of the EHL and guests from the hotel industry. Among them were Mrs Rita Hämmerli-Weschke, Consul General of Switzerland in Hong Kong and Macau, Mr André Witschi, President of the EHL Board of Governors, Mr Calvin Mak, Founder and CEO, Rhombus International Hotels Group Incorporation, as well as EHL Alumni Mr Felix M. Bieger, Adviser, The Hong Kong & Shanghai Hotels Ltd., and Mr Fritz Sommerau, General Manager, Gateway Hotel.

Both institutions saw this agreement as the first step towards further collaboration. Under the MoU, each institution agrees to exchange students for a period from one semester up to one academic year. It is expected that the SHTM will receive 15 students from the EHL and send a similar number of students to study at the EHL during the same period.

Professor Rochat said the MoU was an important step to promote stronger links between the two institutions and provide added value for the students. “We hope to assist our students in their careers, fostering their development and employability. Enthusiastic and talented, our students are the school’s greatest asset. Enabling them to acquire experience, and especially to gain exposure to the Eastern market, is key to their career development.”

Only students with a solid academic performance and a good level of English will be selected to participate in the programme.

Professor Kaye Chon believed that the School’s colleagues share the same commitment to nurturing the next generations. “Our students’ outlook is very important,” he said. “We help them to be reflective, appreciative of diverse cultures and to acquire a global outlook. We are committed to providing students with the best educational experience during their time in our School.”

SHTM’s intellectual and stimulating environment encourages a robust research culture, allowing its students to make positive contributions to the growth and enhancement of hospitality and tourism education and research. With the School’s advancement as a global leader in hospitality education, its graduates are sought after by academic and research institutes, both locally and overseas. Dr Yong Chen, a Ph.D. graduate of the SHTM, will join Ecole hôtelière de Lausanne in January 2014 as Assistant Professor.

Professor Chon remarked, “We are proud to be associated with the EHL, the origin of hospitality education on a global basis, and to be producing future leaders for global hospitality education.”

In addition, Dr Stéphanie Pougnet, Assistant Professor at the EHL, has already inaugurated the “visiting scholars” programme between the two institutions. In that context, from 1 August 2013 to 31 July 2014, she will teach two courses per semester at the SHTM and will take part in SHTM research projects. Based on her experience and feedback, the EHL would like to renew the experience in 2014 with one or two other professors.

Source: http://www.hospitalitynet.org

HT Editor

Kum’s Local Hotel Empire Takes Off

At 68, with the help of daughter Jocelyn, he has built a second fortune in property by buying a string of 14 hotels stretching from Japan to Britain.

But the priority for the Kum family’s M&L Hospitality investment company is Australia. It already owns the nation’s largest hotel, the 683-room Four Points by Sheraton in Darling Harbour, as well as a string of city hotels in Sydney and Melbourne.

Perth is on the radar, while the low-profile family is about to pay more than $160 million building a third tower adjoining the Four Points above Sydney’s Western Distributor expressway, which will see the behemoth hotel hit a total of 913 rooms by 2015.

In Sydney yesterday to announce the new addition after two year’s wrangling with various government authorities, Mr Kum, his daughter, and executive officer for the M&L Hospitality group and chief executive, Neil Maxwell, flagged their strong intentions to build and buy more hotels here.

Mr Kum started amassing his hotel portfolio with the purchase of Four Points at the height of the global financial crisis in 2009 for just $185m — about $100m less than it would be worth today.

“I made a quick decision to buy this hotel,” said Mr Kum, who is ranked by Forbes as one of Singapore’s 50 wealthiest businessmen. “We told the agent we wanted to buy. He didn’t quite believe what I was saying. We quickly made the deal and I sent the money through as a deposit.”

That was December 22.

A day later, M&L Hospitality signed the deal to buy Sydney’s Swissotel for $90m.

“(In 2009) the money market was very tight, there was not much opportunity for investors to borrow and even if they managed to borrow it was not a big percentage of the acquisition price,” Mr Kum said. “(But) when I first arrived in Sydney to have a look at the hotel, I looked around and said to myself you can’t be wrong because the location is there and the hotel was doing pretty well. We bought it, despite the global financial crisis.”

For M&L Hospitality, the focus for hotels will never be the likes of five-star Four Seasons properties.

“We are in the more mature markets, the stable economies,” Mr Maxwell said. “Obviously, there’s never a downtime in London. Other (places to invest) would be Australia, we are keen on Hong Kong but it’s incredibly hard. We are quite keen to expand.

“(But) we are not into luxury or resorts; we are very city centric — a lot of our business is the domestic tourist.”

Mr Maxwell said the company had explored buying a hotel in Perth. “It’s finding the right opportunity,” he said.

“In Australia, the build cost is expensive, and finding the land is difficult. Initially we were not sure what we would build. Here it made sense to build more hotels, the issue is to find the site. If you look over the past five years, hotels have outperformed commercial (property).”

But it has not all been smooth sailing. M&L Hospitality abandoned a proposed float last year because of poor valuations in the listed market. But the idea has since gained currency as real estate investment trusts recover in Singapore and Australia, which are potential venues for any listing. Jocelyn Kum would not be drawn on the subject yesterday.

“We are constantly considering different options at the moment,” said the Melbourne-educated Ms Kum. “A float is just one possibility. At the moment the balance sheet is strong and we will continue to grow the portfolio and assess the markets. We are not bound by any jurisdiction. We have a lot of options open to us.”

For now the company is keen to continue its relationship with Australia, which began in 1989 when Mr Kum’s barges began operating off the North West Shelf. As he built up his shipping line Offshore Equipment, which he founded in 1976 to charter offshore support vessels and barges to the oil and gas exploration sites, he spent a lot of time travelling — exploring various hotel operations in the process.

He also believes money will continue to flow from China.

“There’s a lot of money floating around in China,” Mr Kum said. “The Chinese are very eager to take some of their money out of the country to invest overseas. There is also the consideration of having the family study here and to get the opportunity to learn how to speak English.

“Chinese will continue to send their children overseas to study and invest, and so will the Thais, Malaysians and Singaporeans. Australia is . . . integral to Asia.”

Source: http://www.theaustralian.com.au

HT Editor

Erick Dally is Top Chef at Grillstone in Scotch Plains

Grillstone Executive Chef Erick Dally is a 34-year-old, accomplished chef, with 19 years of culinary experience. Discovering his passion for cooking at a young age, Chef Erick, a native of Maryland, decided to pursue several culinary opportunities in Florida. While studying at the Florida Culinary Institute, from which he later graduated with several specialized degrees, he worked and honed his skills at the PGA National Resort and Spa in Palm Beach, Florida.

Chef Erick then moved on to the Ritz-Carlton Hotel in Palm Beach, Florida, where he held the title of Sous Chef for five years. There he was responsible for menu creation and execution in both the Grill Room and Soleil. Opening the fine dining Soleil with world-renowned 5 Diamond Chef Todd Richards, he developed his love for well executed classical sauces and innovative plate design.

Relocating to the Metropolitan Area, Chef Erick opened BLT Market, part of the well decorated ESquared Hospitality Group, in the Ritz-Carlton Hotel, Central Park, New York City with 2007 Restaurateur of the Year by Bon Appetite Chefs Laurent Tournodel, Iron Chef Marc Forgione and David Malbequi where he held the title of Sous Chef for two years. There his culinary experience flourished further developing new and interesting menus, sourcing locally grown and sustainable ingredients and executing banquets, parties and brunches for corporate. Chef Erick opened 85 West Bar and Grill with Chef Mark Arnao, the premier restaurant at the Marriott Downtown, New York City.

Under Chef Erick, 85 West became the largest grossing restaurant in the New York City area for the Marriott group. His passion for cooking is only surpassed by his passion for his family.

Placing the upmost importance on family, Chef Erick decided to resign from his demanding yet high profile position as a New York City Chef.

Chef Erick has not only assembled his highly talented culinary team, but has mentored service personnel, management and ownership as well. His goal is to create a restaurant that sets the standards for the dining experience; food, service, value and ambiance second to none. Creating buzz and excitement is the mission he has charged himself with.

Source: http://www.nj.com

HT Editor

ReviewPro Expands Its Asia Presence With New Office In Singapore

ReviewPro, the leading provider of online reputation and social media analytics for the hotel industry, announces that it has opened a new office in Singapore and has appointed Michael Chin as Regional Vice President for Asia. The company already has hundreds of clients in Asia, including the properties of hotel groups such as Millennium & Copthorne, Swiss-Belhotel International, Kempinski, Karma Royal, Compass Hospitality, Park Hotel Group, Regent Hotels & Resorts and Alila Hotels and Resorts, but following the incorporation of Mr. Chin expects to significantly expand its already strong presence in the region.

Michael Chin is an industry veteran with many years of experience in the hotel technology space. He has an extensive knowledge in Asia’s hospitality industry and a strong base of existing relationships. Beyond leading the company’s sales expansion in the region, Mr. Chin will oversee client services and support.

According to RJ Friedlander, CEO of ReviewPro, “Michael’s strong background and his deep understanding of Asian markets will play a key role as we expand our presence in a region in which the demand for guest satisfaction measurement and improvement tools is experiencing a significant growth”.

Following his appointment as Regional Vice President for Asia, Michael Chin said, “I look forward to leveraging my experience to foster ReviewPro’s game-changing guest satisfaction improvement system in the region. As the impact of online reputation continues to grow for the hospitality industry, not only to better understand and increase guest satisfaction but also to effectively drive financial performance, hotels in Asia are hungry for ReviewPro’s award-winning tool and its online reputation score, the Global Review Index™”.

ReviewPro has undergone a significant expansion in Asia, with a current roster of hundreds of clients, including the properties of hotel groups such as Millennium & Copthorne Hotels, Grand Hotels International, Swiss-Belhotel International, Kempinski Hotels, Karma Royal Group, Park Hotel Group, COMO Hotels and Resorts, Regent Hotels & Resorts, Alila Hotels and Resorts, Concept Hospitality, Lalit Suri, Meliá Hotels International and Compass Hospitality. The opening of the Singapore office and the appointment of Michael Chin are important steps forward in increasing this remarkable presence and continuing to meet clients’ needs in one of the fastest-growing regions for the hospitality industry worldwide.

Source: http://www.hospitalitynet.org

HT Editor

A Growing Business Venture

ASK anyone in Labasa Town of the eminent business tycoon Charan Jeath Singh and they will point at Grand Eastern Hotel, Count Down supermarket or the Pontoon Night Club in the heart of the northern town.

The successful businessman that most people on Vanua Levu speak highly of and admire, not only owns properties on Vanua Levu but other parts of Fiji too.

Charan Jeath Singh Group of Companies was founded by Mr Singh some 20 years ago under its first retail outlet namely Gurbachan’s Food Town Supermarket later renamed Countdown Supermarket.

The group manages all its different activities under various trading names.

These include Gurbachan’s Food Town Limited, Gosal Distributors , an importing and distributing arm of the group, Orange Coast Investments Ltd which concentrates on hospitality aspects of the business operating hotels and motels including the Friendly North Inn in Labasa.

Then there’s the Lautoka Hotel in the sugar city, Vanua Rental Cars and Charan Katonivere Holdings Limited that focuses on the property division.

It has grown in the field of hospitality and entertainment through its trendiest and most modern entertainment hub in Labasa the Pontoon Nite Club, which gathers a score of folks wanting to wind down after a hard day’s work.

The night club has been creating events and was the first to introduce live music in Labasa.

The group has two more clubs namely, Ashiqi and Hunters Inn in Lautoka.

Cappuccino Corner is another group’s venture and is one of the busiest coffee and pastry shops in Labasa.

The group also owns the Grand Eastern Hotel due to undergo expansion soon as a result of boom in the flow of visitors to Labasa.

Mr Singh said they were committed to providing adequate accommodation, and the much-needed expansion was scheduled to begin next month.

“A new wing with very modern, 21st century equipped interior will keep its original architecture from the outside to give the structure a uniform look.

The double storey structure will hold 24 rooms,” he said.

The group also acquired various other real estate properties in Suva, Suva-Nausori corridor, Nadi Town and Labasa .

Mr Singh said recently, the group has embarked upon two sugarcane farms in Labasa.

For our latest venture, we have a paper recycling factory — Gosal Distributors Limited trading as South Pacific Waste Recyclers in Suva.

“We are looking into expanding this operation even further to capture the export market in the near future. “The South Pacific Waste Recyclers have come up with ways to turn trash into cash.

“Burning wastepaper is now a thing of the past since establishment of our multi-million dollar waste paper recycling plant in Laucala Beach Estate which converts waste paper into toilet tissues,” he said. “Its 100 per cent Fijian made and the brand is ‘Nambawan’ Toilet Tissue and it is very hygienic and environmental friendly.”

Also, a multi- million dollar expansion of the old Lautoka Hotel to a brand new seven storey complex is expected to begin soon.

Events marketing and public relations co-ordinator Aaron Singh said,”This boosts efforts to keep streets free of litter and make economic, social and environmental gains for the country. So be smart, choose ‘Nambawan’ toilet tissue”.

“Supporting Fijian — made means supporting the growth of Fiji which is one of the slogans we are using to make our customers realise that this is homegrown,” he said.

The group is expected to build a three-storey shopping mall in Labasa next month. The mall which is expected to be completed in July next year will house all modern facilities.

CJS Group has adopted its new tag line which is “Strive for Innovation”. Soon the City of Lautoka will witness a great transformation, a multi-million dollar expansion of the old Lautoka Hotel to a brand new seven storey complex that will house the modern Lautoka Hotel.

Source: http://www.fijitimes.com

HT Editor

How Africa Can Replicate Asia’s Tourism Boom

In 50 years, Africa will be talked about with the same fervor that global hotel groups and tourism marketers now use to fawn over Asia.

The past half century was spent fostering Asia Pacific’s now monstrous tourism industry and other countries worldwide have made enormous strides in building tourism economies in similar time.

Thailand’s tourism sector was nearly non-existent 50 years ago, but it now employs 15 to 20 percent of the workforce. The Dominican Republic built more than 62,000 hotel rooms in 40 years. And Bali’s tourist arrivals grew from a modest 95,000 in 1973 to 1.9 million in 2010.

The world’s growing traveler community is looking for new experiences and Africa’s cultural and physical landscape makes it a top candidate for the next tourism boom. The World Bank recently released its Africa Tourism Report outlining the potential and obstacles for the continent’s still nascent travel economy.

Africa Tourism Already on the Rise

Between 2009 and 2010, the number of international tourist arrivals to Africa grew 8 percent making it the second fastest growing market in the world after East Asia and the Pacific.

The UN World Tourism Organization expects Sub-Saharan Africa will more than double its tourist arrivals from 30 million in 2010 to 77 million by 2020.

Additionally, the World Travel and Tourism Council expects jobs directly and indirectly related to the tourism industry to grow from 12.8 million in 2012 to 16 million by 2021.

For Better or For Worse

For better or for worse, tourism growth comes riddled with numerous cultural, environment, and social effects.

Although several African nations including Mozambique and Cape Verde have driven their own tourism growth with to legislative reforms, strategic growth plans, and eased visa rules, the majority of the Sub-Saharan African countries are still kickstarting their tourism sectors.

We’ve selected the six top constraints to tourism development that the World Bank report outlines below:

• Infrastructure investments for roads, hotels, and airports are more difficult to attain where there is political, economic, or security risks.
• Gaining legislative support from governments that might not understand the economic value of a growing tourism sector.
• It is difficult to access land for development due to unclear ownership.
• Price competitiveness; it’s difficult to attract visitors and investors if a destination is significantly more expensive that similar locations.
• A lack of skilled workers and unmet demand for tourism education among young people.
• Strict visa rules deter tour operators from including countries on a regional tour.

Countries with developed industries like South Africa and Kenya need to focus on giving young people the skills to develop in tourism and hospitality jobs as well as minimizing the environmental impact.

Countries in the early stages of initiating tourism development or building their industries need to attract investors to build up key infrastructure and work to integrate tourism into the government’s economic policy.

These issues of visa regulations, infrastructure development, political support, and price consciousness continue to impact the tourism industries in Asia and the Pacific. But the benefits of job creation, economic growth, and cultural preservation have helped those and other countries overcome similar obstacles in the past.

Source: http://skift.com

HT Editor