Hospitality Delighted 16

HOSPITALITY

HISTORY

making

HOSPITALITY Edition 16

2012

Read Me!

DELIGHTED

Share the Experience

Cooking with Cuore a new student association

Historic Gem of Argentina & Brazil Visiting Iguazu Falls

In need of inspiration? Food Revolution with Jaime Oliver

20

08

22

Hospitality Making HistoryWelcome to the 16th Edition of Hospitality Delighted!

We are aware that past editions have focused on the past and the journey of hospitality. In this edition, we have set the direction on both the past and the future! The hospital-ity industry has been in the spotlight and we would like to let that light keep shining bright!

In this issue, allow us to take you on the ride of your life by showing you breath-taking places to work and travel, sharing experiences of fellow hospitality students and high-lighting the best angles of hospitality in the lime-light of Hollywood and entertain-ment.

We had a wonderful time putting this issue together just for you and would like to thank all those who were involved. We can only hope that you enjoy reading this issue as much as we loved writing it – RELAX, READ & INDULGE YOUR CURIOUSITY!

The Editorial Team

Nina Korelis, Isabell Balke, Taryn Sandy & David Maartense

2 Hospitality Making History

preface

3

04 Camino de Santiago Trailing with the Pilgrims

Visiting Iguazu Falls Historic Gem of Argentina & Brazil

Bali & Thailand Grand Tour with Linda Goertler

Travel..

and MORE..

Career..

Fawlty Towers A classic through the ages

Top 10 Hollywood Hotels Hospitality shines in Hollywood

SUH welcomes new GM A legacy worth leaving

Stenden Students

Taking on the Real World!

Stenden Alumni Sebastian Kastrounis shares his story

Japan goes down in history - with the Worlds Oldest Hotels

Events for Charity at Stenden Bali, with Jonathan Rohrer

Jaime Dickson & The Host Programme Making history at Stenden

CONTENT

Entertainment..

Food..

Jaime Oliver - Food Revolution In need of inspiration?

Cooking with Cuore New student association

Greek wines Forgotten Potential?

10

11

33

24

18

16

37

12

14

08

22 20

28


The Camino de Santiago is a network of historical pilgrim routes, which are spread around Europe and all come together in Santiago de Compostela, a place visited by more than 2.5 million people each year. The most popular route, Camino de Francés, stretches from St.Jean- Pied- du- Port in France to Santiago. It has a walking distance of 780 km and gets crowded during midsummer. The network is comparable with a river system, where small brooks and streams join together to form a river: several pilgrim routes meet along the way, mostly at the Camino Francés, and end in Santiago de Compostela. In addition, the Camino de Santiago is under the protection of UNESCO since 1993.

People from all over the world find their way to the pilgrim route. Most of the people are hikers; but cy-cling, or horse and donkey riding is also possible. Nowadays people get attracted from the outstanding scenery along the paths and from the unique experience itself. The Camino de Francés reveals spectacular nature and very interesting pilgrimage towns. In total, 1800 buildings of great historic value are located

along the path. Being a pilgrim is a very appealing part of the Camino. During the journey, people get to know the Spanish culture from a different view. This is because the paths lead through many rural, sometimes unspoiled, areas. The contact to locals is much easier, since they are welcoming pilgrims warm- heartedly, they are helpful and very patient. If someone cannot talk Spanish fluently, communication is still possible. The food is quite simple, but due to the fresh preparation it is very tasty and recommendable.

The community of the pilgrims is very attractive to many; as there are very reasonable hostels, named Al-bergues, that are located along the way in short distances and are only obtainable for pilgrims. By this, a reencounter of the same people during the journey is quite usual. In the evenings, people are sharing their experiences and interesting communications develop. Sometimes even friendships arise during a journey. Santiago de Compostela is a small city with 90.000 citizens, which makes it possible that people meet each other again at the final destination and a feeling of reunion arises.

The great variety of trails leading to Santiago de Compostela enables everyone to find a suitable path. Fur-thermore, the Camino is not difficult to walk, since the trails are mostly flat and are in good condition.

Several tour agencies also offer the transport of baggage, which makes it much easier to walk or cycle.

...a trail which attracts

millions of visitors yearly

from all over the world!

Camino de Santiago...

5

But how did it actually all start? In the early 9th century, an ancient tomb was discovered in San-tiago de Compostela. The remains were identified to be of the apostle St. James. According to the legend, the apostle crossed the Mediterranean after the death of Jesus to preach in Spain. When he returned back to Jerusalem, he became one of the first martyrs. After St. James was martyred, the body was moved to a final resting place in Spain where he preached. When the tomb was found, a church was built over it. The fame of the tomb spread quickly around Europe and by the beginning of the 10th century it became a place of pilgrimage.

In the 12th century the route achieved great influence and the first guidebook appeared in 1139. It described the route from Roncesvalles to Santiago de Compostela, listing the facilities available for pilgrims. All these aspects represent the link between culture and faith. Pilgrimages were an essential part of European spiritual and cultural life in the middle ages. The route played a fundamental role in the interchange of cultural development between the Iberian Peninsula and the rest of Europe. Thus, the cultural heritage along the way became very rich. It is not only the historical and spiritual value, but it represents also the artistic and architectural evolution. It is the birth of Romanesque art, after which the Gothic cathedrals and monasteries came.

One of the trail markings. The longer center spine

points the way.

Did you know that...

...a pilgrimtrail to Santiago de Compostela starts in the

Netherlands?

It starts in Sint Jacobipa-rochie in the northwest of

Friesland and also runs through Leeuwarden! The Jacobijnerkerk in Leeu-

warden was built in 1245 A.D. and was a place of worship

for the pilgrims.

For more information visit the church and read the in-

formation signs.

FUN FACT It is possible to collect stamps for your passport at many stations during the journey and the people who have walked at least 100km or cycled at least 200km receive a

certificate at the final destination.

History


We, the Editorial Team, are from four different cultural backgrounds and would like to tell you about our favou-rite restaurants back home.

Eating out in South Africa with Taryn Sandy.. My favourite place to eat out back home is John Dory’s, a fish and grill; offering a variety of seafood, to beef and chicken. The dishes that make my mouth water are the calamari dishes, served with rice or chips for a starter (or choose a cheese and garlic Maputo roll) and moving onto a combo of calamari and prawns for the main course. A healthy, yet tasteful side of cooked veggies (often butternut and spinach) accompany the main dishes. The succulent

prawns are best cooked in a peri-peri sauce and the calamari done Cajun style explodes with flavour in your mouth. The meals are very decent in size, but you really have to make sure you leave some space for dessert, as the Fudge Picasso and Malva Pud-ding are to die for!

John Dory’s is a rather big chain; there are many stores throughout South Africa. My favourite spot is the one located at Wilson’s Warf in my hometown of Durban, KwaZulu Natal. This store is found on the pier next to the Durban harbour. During the day you have the sensation of the warm sun on your skin as you sip on a refreshing creme soda and in the evenings you have the breath-taking view of the harbour, with all the boats, lit up against the night sky.

When going to John Dory’s, you can dress up for a special evening out with loved ones or dress down, in causal jeans and slops to com-pletely relax. The waitrons are all well-trained and there is no limit of hospitality offered by them. You are greeted with a smile and you leave smiling yourself – with a full belly and satisfied taste buds.

If I have space for a 3 course meal, I would pay around R 130 (€ 13-), but I never have enough space to enjoy all that in one evening and so I usually spend around R 80 (€ 8-) for myself, this includes a soda.

Tempted to go to South Africa to have a John Dory’s experience? Find their store locations and fully scrumptious menu online at: www.johndorys.co.za

Manzano reliving Spain with David Maartense.. Have you ever been to Spain? Miss-ing the great Mediterranean food which is being served there? Well, I have been to Spain several times and each time I get back home to Holland the first thing that I miss are the traditional tapas. Although these are small appetizers, they make a complete meal all on their own. Let me take you to the best Tapas-Restaurant in Holland: Restaurant Manzano.

Restaurant Manzano is situated in a beautiful monumental building in the authentic neighborhood ‘De Jordaan’ in the heart of Amsterdam. Before reaching your table inside of the restaurant, you will have to stroll through the small, cozy but pleasant terrace in the court-yard of Manzano, which gives a memorable atmosphere. The restaurant has two floors and is split into several smaller areas which makes it more intimate.

The restaurant interior is made up of beautiful woodwork in combination with red-painted walls, which always gives me a feeling of romance and warmth.

Okay, now let’s get back to the heart of any restaurant: the food! Manzano is a Spanish Restaurant which is specialized in tapas. If you want more than just tapas, a variety of starters, main courses and deserts are served as a chef ’s special, which changes monthly. Although the chef ’s brilliant monthly specials, tapas is still my number one choice. These are divided into Tables Especia-les (chefs specialties) Tapas de Carne (meat), Tapas de Pescado (fish) and Tapas Vegetariano (vegetarian), none of which will leave you disappointed! Each tapas comes on a bite-sized plate, decorating your table as if you are about to dig into a deliciously planned picnic. Tapas range from € 7- each.

Above: Interior of Manzano If I have gotten your stomach going for tapas, head down to Amsterdam and do not forget to order albondigas de la casa en salsa (small homemade meatballs served in red salsa) and my ultimate favourite, pincho de gambas, which is fresh prawns served on a stick with red peppers and Serrano ham. Match your dishes with the appropriate wine of choice, sit back and get ready to give your stomach the best ride of its life!

Visit www.manzano.nl for more information!

JOHN DORY’SFISH GRILL SUSHI

7

Short break in a faraway oriental world... ...with Isabell Balke

Are you looking for a delicious dinner with friends or family, for a romantic evening or just for a nice place to enjoy a variety of cocktails before discovering the night- life in Berlin? Then AMRIT, Berlin’s leading Indian restaurant, is the place for you!

AMRIT is located at three different places within Berlin: In the center, in Kreuzberg and in Schöneburg- places to recommend if you visit the capital of Germany for the first time!

I went to the restaurant located in the center and I was just overwhelmed from the oriental atmosphere. When you enter the restaurant, you enter a different world. For the next two

hours my friend and I were sitting on a big terrace surrounded by Indian decorations and different colored lights, enjoying very friendly service, tasty food and good cocktails. The dishes are served in different small bowls on the table, which are refilled as you wish. In the background you have Indian music, in a pleasant. volume. Since the menu is widespread, ev-eryone can find a dish which fits to their desired taste and the prices are reasonable! The same applies to the great variety of cocktails, for which AMRIT is as well very popular! For a dinner and a cocktail, you would spend around € 20.

Finally, I would recommend everyone who goes to Berlin to visit AMRIT and enjoy a great eating-out-experi-ence! For more informstion: www.amrit.de

Experience the idyllic atmosphe-re by combining beautiful natu-

ral environment with gastronomy...

...with Nina Korelis

The Epta Piges restaurant is located on the island Rhodes, approximately 25 km from Rhodes town. It is located in a large natural area in the midland of Rhodes. The building itself consists only of the kitchen and the bar, and the tables for the visitors are located in the open air. This is also the reason why it is only opened during the tou-ristic season (April to October). While having lunch or dinner, you can enjoy the beautiful environment around you; the tall pine and plane trees and the sound of the water gushing from the seven springs that meet up in a small lake. The waters provide a natural habitat to peacocks, ducks, geese and to turtles, eels, crabs and a rare fish species called ‘Gizani’, which live ex-clusively in the creeks of Rhodes.

Besides that, the service and quality of the food are great! The employees are very friendly and always in the mood to have small talk with guests. This makes the atmosphere comfortable and relaxed. The restaurant offers a variety of the Greek cuisine, focusing on fresh fish and meat on the grill. When orde-ring a fish or meat dish, it is unthinka-ble not to order some of the delicious ‘mezedes’. The ‘mezedes’ are various small dishes and could be compared to the Italian antipasti. I would definitely suggest the ‘pitaroudia’ (small vegetable patties), which is a traditional dish from Rhodes. For this type of lunch/dinner, you would spend between €8 and €14 per person.

The combination of all those aspects, the traditional Greek cuisine in com-bination with a refreshing beer or a good glass of wine, and the beautiful and calming environment, makes this the perfect place for me on a hot sum-mer day!

ΕΠΤΑ ΠΗΓΕΣ ΕΣΤΙΑΤΟΡΙΟ

SEVEN SPRINGS RESTAURANT

For more information visit www.eptapiges.com


Jamie OliverCooking shows, whether competitive or just insightful and enjoyable – have made Jamie Oliver one of the first and most popular television chef ’s in his-tory! Let’s dig a little deeper into what makes his success so fascinating..

Jamie Oliver is without a doubt one of the most-beloved personalities on television. With his loveable British accent, great charisma and his enthusi-asm Jamie was able to make each of his televi-sion shows a big hit.

Hospitality has been the root of

Jamie’s life. His parents own a well-known, respected pub/restau-rant “The Crickter” in Clavering, where Jamie spent his younger years working in the kitchen to earn his pocket money. This laid the foundation to a world of opportunities for this young talented chef. Jamie spent some years working in France before ending up in the River Café in London - not knowing at the time that this move would change his life.

It was 1997, the documentary Christmas at the River Café was being recorded and Jamie got his first big break. As luck would have it, Jamie was working on the days of filming. As the camera swept through the kitchen, Jamie caught it’s eye and low-and- behold a passionate bond was formed. From the day the documentary reached viewers, people fell in love with Jamie’s enthusiasm and fresh approach to working with food. At the age of twenty-two, Jamie Oliver had deals being offered to him by TV producers from left, right and centre. Not long after this The Naked Chef was born.

A quick introduction to Britain’s inspirational top-chef and television personality - Jamie Oliver!

Full name: James Trevor Oliver Nickname: The Naked Chef Date of birth: 27th of May 1975 Place of birth: Essex, England Wife: Juliette Norton (Jools) Children: Poppy, Daisy, Petal and Buddy Restaurants: Jamie’s Italian, Fifteen, Barbe-coa, Union Jacks Website: www.jamieoliver.com (If you wish to know more information about his books and television series visit his website for full details)

9

If you would like to get a feel of what these restaurants are all about, visit Amsterdam where you can find one right here in The Netherlands.

One of his most recent projects was an improvement plan for schools to introduce healthier, nutritious eating options to reduce obesity in young children and teenagers starting in America. This project was called “Jamie Oliver’s Food Revolution”, which received a lot of support and

won the Emmy Award for Best Reality Series (2010) and a TED Award (2010).

Jamie Oliver has managed to impact the world for generations to come, while at the same time staying a down-to-earth dedicated husband and father of four. Spread-

ing smiles and warming hearts wherever he goes, Jamie is a great inspiration to us all of what the true meaning of

kindness and generosity in hospitality is all about. Follow Jamie’s national cam-

paign Feed Me Better in Eng-

land at: www.feedmebetter.

com with which he was able

to get the UK government to

pledge over £ 200 million to

better the meals provided by

British schools.

Despite his immense popularity, Jamie’s feet remain firmly on the ground. He remembers and teaches the true meaning of hospitality. In can be seen in the numerous documentaries and shows he has produced. He has opened training programmes for the un-educated/un-employed, which has led to the opening of a chain of restaurants called Fifteen. Fifteen em-ploys the un-educated, giving them a chance for growth and opportunity.

Since the launch of the TV show The Naked Chef, the extent of Jamie’s success has increased rapidly and taken the Cater-ing Industry by storm. Offering a long list of television series, documentaries, books and restaurants; the result of a 15 year career in the making. Due to his never-ending passion and hard-work, one of the greatest honours he has had is to have cooked for the G20 top leaders and at 10 Downing Street more than once.


Hoshi Ryokan can no longer be considered the oldest hotel in the world! The Guinness Book of World Records, has recently found out that a different Japanese hotel dates back to 17 years earlier than the Hoshi Ryokan.

The Nisiyama Onsen Keiunkan started operating already in 705! It is a hot- spring hotel located in Yamanashi in Japan. Until today, it has been in possession of 52 owners. In com-parison to the Hoshi Ryokan however, these owners haven’t been of the same family.

JAPAN goes down in history with the WORLDS OLDEST HOTELS

According to the Guinness Book of World records, the “Hoshi Ryokan” was the oldest inn in the world. It is located in Awazu in Japan and has a history of more than 1300 years. The traditional Japanese guest- house is operated by the same family for 46 gen-erations!

Hoshi Ryokan

It opened in the year 717…

In 717, a deity appeared in the dreams of the great Buddhist monk Taicho Daishi. In this dream, the deity told him about a village, Awazu, which houses an underground hot spring with wondrous and healing powers. The next morning, Taicho started his way to the village and unearthed the secret spring with the help of the villagers. The heal-ing power has been approved, when a sick villager bathed in the water and was healed immediately. That is why Garyo Houshi, a follower of Taicho, de-cided to build a spa on the site- the spa at “Hoshi Ryokan” where people from all over the world bath in today!

Hoshi Ryokan today…

Nowadays, the hotel offers 100 guest rooms, a restaurant, a garden, a museum and of course the spa: 2 indoor and 2 out-door spas! In total, up to 450 guests can be accommodated.

The fully satisfaction and absolute bliss of the guests is most important. Upon arrival, the traditional tea ceremony characterizes the Japanese welcome. Afterwards, guests are clothed in a “Yakuta”, a Japanese ki-mono. This is done in order to introduce the relaxing stay.

There are rooms with private bath and toi-let and also Japanese-style rooms for four or more guests available. Breakfast and Dinner is served, whereby local products, especially seafood, are used. Other shops and restaurants are close by and a pick-up service from the railway station is provided.

http://www.ho-shi.co.jp http://www.keiunkan.co.jp/

BELIEVE IT OR NOT!

Nisiyama Onsen Keiunkan

Basil Fawlty: ‘Manuel will show you to

your rooms -if you’re lucky.’

11

Basil Fawlty: ‘Right, well I’ll go and have a lie down then. No I won’t; I”ll go and hit some guests.’

This two season 12- episode British sitcom will have you in stitches! It provides enough laughter to last a life-time! Not only has it been named one of the best television series of all time (in previous years), but it has also maintained its good name, as it is still well-known today. It was written and created by John Cleese and Connie Booth, who both star in the show as well.

John Cleese is a well-known actor who has perfected comedic roles with his use of tone and brilliant facial expressions. Cleese portrays Basil Fawlty, one of the co-owners of the hotel (along with his wife Sybil Fawlty). Basil Fawlty is a hot-headed, constantly frustrated and impatient man; who verbally abuses the people around him (including the guests of his hotel). He desperately seeks to have only upper-class guests in his hotel. Sybil Fawlty (Prunella Scales) ap-pears to be an on-the-go working lady. However, she is often seen to be gossiping on the telephone or working on Basil’s last nerve. Although Basil runs the hotel – Sybil runs Basil! She is always giving him commands and complains when things are not done according to her exact specifications. Basil can be seen getting up to mischief by making mistakes or arranging events that are unknown to Sybil.

Manuel (Andrew Sachs) is the Spanish waiter, who receives most of Basil’s verbal (and physical) abuse. Due to Manuel’s lack of fluency of English he is the often the cause of incidents and the reason Basil’s poorly –planned schemes go awry at an early stage. Meanwhile, the chambermaid Polly (Connie Booth) is the level-headed one of the lot. She ends up covering for Basil many times before Sybil can find out what he has been up to.

Other than indulging our sense of humour, what can we learn from this show? Well, with all the flying insults, the catastrophic events and the miscommunication between all the characters; one can learn how NOT to interact in the Hospitality Industry. Would you like to introduce yourself to this hysterical sitcom, or perhaps re-watch some of your beloved episodes? Then go to bol.com and order it now!

Fawlty Towers

Basil Fawlty: ‘Manuel will show you to

your rooms -if you’re lucky.’


Stenden Bali - Getting in-volved, Events for Charity

My name is Jonathan Rohrer, I am a student at Stenden University Bali. This campus is one of many that Stenden University has around the world. Originally from Switzerland, I moved from home with my family at an early age to live in Sri Lanka. It was there that I completed my high school education; after which I had the privilege of moving to Bali to at-tend a bachelor course in Hospitality Management. Having spent two years here, I now feel at home and intend to stay here after my studies, working in one of many wonderful hotels on the island.

Our campus frequently partakes in various events, typically intended for charity purposes. A few weeks ago, Stenden took part in an event named “Dinner under the Stars”. The concept of the event was to create a luxuri-ous dinner, where the money collected from the guests would be donated to various NPOs around the island. For this event, just over twenty stu-dents including me, volunteered to spend the night serving over three hundred guests their meals, which were provided by various high-class restaurants. The setting was magnificent; thirty-two tables adorned with beautiful decorative features, facing the beach and various performances. The performances included jazz bands, fashion shows, dances and other various highly trend worthy shows.

For the students, coordination was the key word during this event. Hav-ing to cater to over three hundred people at the same time truly chal-lenged our knowledge and the application of that knowledge. All guests required a set menu of eight dishes, which all needed to be served at a set time. Fortunately, all students were very well trained and performed their tasks in perfect coordination and grace.

On the next day, a few students came back to the event, this time to help organize various activities for underprivileged children. Here, we set up football games, horse riding, performance arts workshops and other assorted undertakings. The children were then taken around each activity so they could have an enriching experience during their day at the event. The students then served lunch to them, this time in a slightly more relaxed setting. The experience was very inspirational for all the students, as the numerous smiles and laughter of the children gave a true sense of purpose to what we were doing.

13

Another event that took place recently was a large-scale beach clean-up, where students who volunteered helped pick up all the litter scattered over our beaches. This event was sponsored by an NPO who monitors the vari-ous conditions of beaches around the world as well as what type of garbage is most prevalent in each area. We were split into groups of four; two students in charge of picking up the rubbish up, one student holding the rubbish bag and the other monitoring what type of litter we are amassing. Upon comple-tion, all bags were weighed and each group were given a certification thanking them for their effort. This was a good inclusion, as this gave an element of competition in how much we are able to pick up.

These events were very important, not only for our awareness but also for the wellbeing of the island. The first event mentioned, gave us a lot of experience in the service industry and truly felt like we were making a change by partici-pating in it. The amount of money raised was substantial and we had the privi-lege to be a part of such a good cause. The second event was equally important to us, as students in the tourism industry. One of the main attractions of the island is its sun, beaches and culture. It is very important for us to maintain these in pristine condition, so our industry on the island may continue to thrive the way it has over the previous years. These have been wonderfully en-riching experiences, of which I hope to take part in again in the future.


Jaime Dickson – Making students feel welcome!Born in sunny Jamaica, graduating from the University of Tampa, Florida and finding her-self at Stenden University of Applied Sciences in Leeuwarden (2007) to study her master- Jaime had no idea that she would make such a wonderful impact on the IHM students!

Before launching the Host Programme in full throttle, Stenden had what was called the “Host & Buddy Programme” for the first year students of International Hospitality Man-agement; the hosts were to assist Dutch students and the buddy’s were to assist the interna-tional students. As part of working for her masters (2008), Jaime was in charge of the Host & Buddy Programme. She felt that there was more that could be done with the students to help them integrate into the social life and environment in Leeuwarden and Stenden.

After doing a lot of research on socialization and knowing how important it is to have a good solid foundation of friends, Jaime focused the new outlook of the programme pri-marily on socialization. In September 2008, the official Host Programme was started; with only Jaime at the reins and hosts to help out (she had no host-coordinators at the time). Although the job is still very highly pressured and very active, she can now delegate tasks and receives help from the host coordinators. These host coordinators are students of IHM and have been hosts themselves. The study start weeks take place twice a year and each programme lasts 6 months; thus the team is always busy making arrangements for the next intake of students and monitoring the current students.

The Host Programme is so unique that they were invited to speak at the First Impression Experience conference in Hawaii two years ago. Unfortunately plans fell through and they were not able to make it; but this shows just how much the programme stands out.

Most memorable study start week/ intake of students: all of them as each time it is different people and always a lot of fun! Best part: Having close correspondence with students during the enrolment process, meet-ing them and watching them grow- watching as students become hosts and hosts become coordinators and then watch as they graduate from Stenden.

The Host Programme is so unique that they were invited to speak at the First Impression Experience conference in Hawaii two years ago. Unfortunately plans fell through and they were not able to make it; but this shows just how much the programme stands out.

Most memorable study start week/ intake of students: all of them as each time it is different people and always a lot of fun! Best part: Having close correspondence with students during the enrolment process, meet-ing them and watching them grow- watching as students become hosts and hosts become coordinators and then watch as they graduate from Stenden.

Making History at Stenden - The Host Programme

15

10 987 6


Many hotels have been filmed in the movies; thus making their names famous, bringing in many important guests and raising their revenues and reputation. Allow us to take you on a jour-ney (in no timeline order) of the hotels we find to be the ..

Our journey starts at Hotel del Coronado, situated on the beachfront in Coronado city, California. The all-wooden, Victorian genre hotel has become a Na-tional Historic Landmark. Being the largest resort ho-tel in the world during its opening in 1888, the guest list has been filled with royalty, 16 presidents and celebrities, not to mention Thomas Edison. Featured in many books and movies, the movie that made our list is the 1959 hit comdey, Some Like it Hot, featuring Marylin Monroe, Jack Lemmon and Tony Curtis, in which the hotel was called “Seminole Ritz”. www.hoteldel.com

In 1994 during the Rwandan Geno-cide, more than a thousand people seeked refuge in the four star Hôtel des Mille Collines. The hotel has 112 rooms; which the manager at the time of the genocide (Paul Rus-esabagina), used to keep the refugees safe and fed by bribing the Hutu Interahamwe militia. This true story is what the 2004 film Hotel Rwanda is based on. Although the actual hotel does not appear in the movie – as it was mainly filmed in South Africa, the movies Sometimes in April (2005) and Shake Hands with the Devil (2007) were filmed at the hotel. www.millecollines.net

Feeling a little lost? Then take a trip to our number 7 hotel, Park Hyatt Tokyo. In a 52-storey skyscraper one will find that the top fourteen floors make up one of the best and priciest hotels in the city. This was were actor Bill Murray found himself Lost in Trans-lation, along side Scarlett Johansson in the 3 time Golden Globe Award winner from 2003. The hotel was opened in 1994, it has 178 guest rooms and a breath-taking view looking over the city. www.tokyo.park.hyatt.com

The horror of The Ring (1996), the action of Shanghai Knights (2003) and James Bond (2006 –Casino Royale), show parts of the hotel or transform the hotel to that of a dif-ferent name. However, in the 2006 movie Last Holiday, Queen Latifa’s character goes to enoy what she be-lieves to be her last few weeks alive at the Grandhotel Pupp in all its glorious splendor. Situated in Kalovy Vary, Czech Republic, the Grand-hotel Pupp was opened in 1701 and through the years it has expanded. Buying the properties that surround-ed the original buliding, the hotel today offers 228 luxury guest rooms and hosts the annual Karlovy Vary International Film Festival. www.pupp.cz

TOP 10 HOLLYWOOD HOTELS

Hôtel de Paris Monte- Carlo, Manaco is our number 8, as it may just be an upcoming runner in the movie industy; as it has already been featured in the films, The Red Shoes (1948) and more recently Iron Man 2 (2010), Monte Carlo (2011) and even in the animan-tion Madagascar 3: Europe’s Most Wanted, which shows the inside of a suite of the hotel. It has 187 rooms and was opened back in 1863. Keep a look out for this beautiful hotel! www.hoteldeparismontecarlo.com

5 43 2

117

Relive the time of your life over and over again, at the Mountain Lake Conserv-cancy & Hotel in Southwestern Virginia. The 2,600 acres was made famous in Dirty Dancing.For the past 152 years the hotel has welcomed guests, offering moutain biking, hay rides and hiking trails. Since the film in 1987, the hotel offers themed “Dirty Danc-ing” weekends, which include dance lessons; so take your partner, or your family and go pull baby out of that corner and have the time of your life just like Patrick Swayze and Jennifer Grey did! www.mtnlakehotel.com

In third place we have a tie with the Bellagio Hotel and Caesars Palace. Since in most movies where the one is shown, the other is also seen or mentioned. These two hotels are located near each other along the Las Vegas Strip in Paradise, Nevada. The Bellagio Hotel was inspired by Lake Como, Bellagio, Italy. Opening in 1998 , it has 3,950 rooms. The hotel and/or its fountains can be seen in the many movies including; Lucky You (2007), What Happens in Vegas (2008), the 2008 animation Bolt and Anjaana Anjaani, a 2010 Hindi film. Caesars Palace opened in 1966 and has 3,960 rooms. Featuring in films such a; Rocky 3 (1982), Fools Rush In (1997), Rush Hour 2 (2001), The Hangover (2009) and TV series like; The Simpsons, The Sopranos, Will & Grace and Friends. Due to their elegance and popularity as huge casino hotels in Las Vegas, these two hotels stand out as major players in the movie industry. www.bellagio.com - www.ceaserspalace.com

Coming in close to the number 1 spot is the Millennium Biltmore Hotel, Los Angeles which opened in 1923. It is designated as a Los Angeles Historic-Cultural Monument. It has 683 guest rooms. The hotel has not only been shown in a number of movies such as: Splash (1984), Ghostbusters (1984), Wedding Crashers (2005), National Treasure (2004) and Spider-Man (2002) ; and TV series including Beverly Hills 90210, Ally McBeal, House and Heroes; but it has also been in music videos by Janet Jackson (Son of a Gun), Britney Spears (Overprotected) and Simple Plan (Shut Up!). www.milleniumhotels.com

Our top hotel from the movies is none other than the Plaza Hotel, in New York City. Opened in 1907, now with 282 rooms and featured in numerous movies and television series, the Plaza was notable for the original 1956 TV movie Eloise, with Evelyn Rudie and made its movie de-but in North by Northwest in 1959. Since then the Plaza has been seen in over 20 movies, such as: Barefoot in the Park (1967), The Way We Were (1973), Crocodile Dundee 1 & 2 (1986/ 1988), the romantic comedy Sleepless in Seatle (1993) – starring Tom Hanks and Meg Ryan and the 2008 film Bride Wars, with Kate Hudson and Anne Hathway. To mention but a few TV series also featuring the Plaza; Friends, Gossip Girl, Sex and the City and What I Like About You. Mak-ing the Plaza our Number 1 hotel for the movie industry! www.theplaza.com

Where does a girl go to feel pretty? Rodeo Drive baby!! Yes, that is right! Our number 4 hotel is the Beverly Wilshire in which Julia Roberts (portraying Vivian) has her world take a 180 degree turn because she meets a rich, handsome stranger (the charming Rich-ard Gere) in the 1990 film Pretty Woman. The hotel has 395 rooms, originally opened as an Apartment Hotel in 1928. It has been home to Elvis Presley and John Lennon. The guest book also includes President Barack Obama, the Dalai Lama, the Emperor of Japan Hirohito and many actors/actresses. The TV series Entourage has often used the hotel as a filming location. www.fourseasons.com/beverlywillshire


On Monday September 17, 2012 Stenden University Hotel was proud to welcome its new General Manager - Mr. Jorn Wisselink

Mr. Wisselink was kind enough to meet up with two of our Editors. Let’s take a quick dive into his background, what he enjoys and what he has planned for the future!

While studying International Law in Groningen, Mr. Wisselink real-ized that it wasn‘t the right path for him and so off to Australia he went for a year of working and travelling. After the year in Australia, he was suppose to stop off in Singapore for just a weekend to see some friends, but the Asian world opened up his eyes to what the hospitality industry can truly offer – how it is not just a career but could be a way of life! This was the turning point when Mr. Wisselink decided to follow his gut instinct and head back to Holland to study at the The Hague Hotel School.

After graduating, it was back to Singapore, then London, the Nether-lands and even China! After many years of working in Asia, Mr. Wisse-link returned back home with a lot of experience under his belt.

Stenden is a leading school in internationalization. Being able to com-bine hospitality with travel and different cultures highly appeals to Mr. Wisselink and having the opportunity to be a part of such a diverse and practical learning school is what attracted him to join the Stenden family. He is very happy to be able to share his rich experiences across borders. He loves to teach hospitality to students and plans on being actively in-volved by spending at least 50% of his time on the floor. He also plans to visit all the external campus sites of Stenden. Although Mr. Wisselink lives in Deventer, he stays 2 nights a week in Leeuwarden to understand the full Stenden University Hotel experience.

Stenden Stands Out

Life Changing

WELCOME TO STENDEN UNIVERSITY HOTELMR. WISSELINK

19

From the Editorial Team, we would like to wish Mr. Wis-selink a wonderful adventure and a lot of success at SUH!

As the General Manager of SUH, Mr. Wisselink would like to have an impact on the preparation of the students, to be able to prepare them as much as possible for the real world. He would like to reward students who show dedication and professional at-titude during their practical period in the Hotel and connect them to the best industry placements. He would like to make Stenden University Hotel a more commercially driven organization and encour-age students to be enthusiastic about going abroad.

Playing guitar! Since the young age of 14, music has been a lover in his life. Trying out the saxophone, but sticking to the guitar. His favourite band is Dream Theater, what he likes to call “symphonic hard rock”! Family: He promised to take his son flying, so he is planning on taking his son to London to eat at McDonalds and fly back the same day!

A legacy worth leaving..

Passionate about

Hospitality AND..

“Those who say it cannot be done should not interfere with those who are doing it!”

“Be able to read what people (employees & guests) want and to translate that into appropri-ate services.” -This is the best trait to have in this industry in his opinion.”

Life Motto


Promising Historical gem of Argentina and Brazil…

The Iguazu Falles- an unforgettable experience!

ASTONISHING, NATURE FLOWS OUT BEAUTY AT IT’S BEST!

hitting the history books

it’s off to Iguazu Falls we go! with Isabell Balke

Every year, more than 1 million visitors from all over the world come to the Iguazu National Park to discover one of the most unique sights in the world. This indescribable scene of nature is a highlight which should not be missed!

The falls are considered to be one of the new 7 wonders of nature. They can be reached via the Argentinian and/or the Brazilian National Park. The majority of the falls are situated at the Argentinian site, which allows the Brazilian National Park the greater panoramic view. The selection of one of the “7 wonders of the world” is the most promising source for the future of Argentina and Brazil. This spectacular, historic nature is their factory- no need to build any! More and more visitors are attracted yearly, which increases revenue helping to preserve the nature and to create more jobs!

The Iguazu Falls are situated at the border of Argentina and Brazil, surrounded by a subtropical rainforest which is home to hundreds of rare or endangered flora and fauna. Animals such as tapirs, giant anteaters, howler monkeys, jaguars or Caymans are living in this area.

The Iguazu Falls originated 200 thousand years ago as a result of a volcanic eruption which left a giant crack in the earth. The Iguazu River, which has a total extension of 1320 km and widens to 1,5 km leads to the semi-circular waterfall. Due to several smaller rivers, which divert from the principal river course, various separate waterfalls come together to create the Iguazu Falls. They stretch over 2.7 kilometers and have a depth of 80 meters at their most popular fall, known as the “Devil’s Throat”. In total, there are 260 different falls, which have an average flow rate of 1500 cubic meters of water per second. The force of the falls produces a constant fog cover, while the sunbeams create various rainbows of over-whelming beauty.

In March 2010, I arrived in Brazil and I got the chance to visit the popular Iguazu Falls and see this gem of nature with my own eyes. I heard many stories about the falls, but honestly, you can never express this wonder in words- you really have to be there! I still remember the first moment I actually saw the falls. I was in the airplane, looking out of the window, already stunned from the amazing view over the huge rainforest. A few minutes later, I saw a big white cloud, stretching over one or two kilometers ahead of the plane. When we approached the cloud I could see more clearly: it was not a cloud, it was the fog above the giant waterfalls! The view was admirable… However, that was just the beginning. In the evening I arrived at the hotel, which was located in the city Fox do Iguacu, not far away from the Brazilian National Park. I had two days to explore the Iguazu Na-tional Park and I can tell you- that is the minimum of time you need to enjoy it to the fullest.

21

Visiting the San Martin Island: This island looks like a green mountain rising out of the water. It has a unique formation, named “The Window”, which allows stunning pan-oramic views of the Devil’s Throat and the other waterfalls. People who wish to hike this trail should be in great conditions, since the path is very physically demanding. However, the physi-cal strain is forgotten as soon as you reach the final destination with its gorgeous view.

Ride the Ecological Jungle: train: A great trip across the jungle and along the Iguazu River with several stations in between to hop on and off. Duration: 25 minutes.

Visit the Devil’s Throat: From here you have an extraordinary view of the colos-sal throat, a waterfall with a length of 150 meters and a depth of 80 meters. It is jaw-dropping! It is definitely a place you should not miss. Duration: 2 hours.

A walk along the Upper Circuit: A beautiful footpath with amazing views of the falls from above. Duration: 35 minutes.

A walk along the Lower Cir-cuit: A placed footpath with endless views of the falls from below, surrounded by stunning nature. Duration: 1:15 hours.

The first day I went with a bus to the Argentinian site. The view was breathtaking and I could not believe that it can be beaten. I had never seen anything like it before. Numerous waterfalls, which all meet and form the world-famous Iguazu waterfall. The second day however, I learnt my lesson: the view can be beaten! Since most of the waterfalls are lo-cated at the Argentinian site, the panoramic view form the Brazilian site is unbeatable. Everywhere you look you see waterfalls which create, together with the sunbeams, beautiful rainbows. In the background you can see the gigantic green rainforest, which makes the outlook perfect. Due to many footpaths, I could get very close and feel the force of the waterfalls; standing in the middle of these tremendous waterfalls is a feeling I cannot describe, it is mind-blowing! If you like adventure, I recommend that you take a trip with a speedboat. It gets you as close as possible to the falls and you should be prepared to be totally wet afterwards. I tried it out and I loved it! It is rather scary and you feel so small and helpless in your little boat next to the huge falls, but it is an unforgettable experience - in doing so, you really feel the force of the water.

Overall, it was an amazing trip I will never forget! If you get the chance to visit this world wonder- I can only say: GO! GO! GO!

Owing to its scenic beauties and great biological diversity of subtropical for-est it was declared “Natural Heritage to the Humanity” by the UNESCO in

1984.

The Iguazu Falls are 4 times as wide as the Niagara Falls!

DON’T MISS OUT ON THESE THINGS TO DO!

Promising Historical gem of Argentina and Brazil…

The Iguazu Falles- an unforgettable experience!


What does Cuore actually mean?

Jaap Peter: “Cuore has two meanings in Italian; heart and core. Cooking is done with your heart and by doing this we want to go back to a part of the core of hospitality”.

How did you come up with the idea to start a culinary association?

Jaap Peter: “I actually started to study IHM, partly because of my interest in cooking and with the goal to open my own restaurant in the future. During my studies though, I found out that we were only taught the basics concerning cooking. It was in the F&B minor when I got to know Tjakko and some other people who had similar interests as me. In the spring break I decided to send them an email and suggested that we meet at the Dikke van Dale because of an idea I wanted to share with them. It was exciting since I didn’t know them very well yet, but it turned out great! We started as a small cooking club, cooking together three times a week,which was really nice. After some time, people started to leave because of minors or internships, so we were only left with four; Tjakko, Mark, Leontien and myself. It was during the summer break when Tjakko and I decided to develop our idea and found an official student associa-tion”.

Tjakko: “I would like to add to the fact that we only learn the basic cooking skills during the IHM studies. With Cuore we want to give the opportunity, also to other students, to combine their culinary interests and the social as-pects of an association. The person that supported us a lot during the process of founding Cuore, was Albert Kooy. He kept helping and motivating us to make it an official association, even in difficult times”.

Did you face difficulties during the foundation process?

Tjakko: “I believe the biggest difficulty is to transform ideas into concrete plans of action. At first, Jaap Peter and I had different views. We had many discussions, wrote ideas down until we finally came to a set plan. Now it is easy to say what we stand for, although it was a long, but necessary process to get here”.

Jaap Peter: “Something else which is challenging at times, is that we have not been educated to be chefs. We are also still in the learning process and we are eager to learn, but that could limit us in teaching other members. If a member has knowledge in a particular field, he should feel free to share it with other members”.

Introducing the Board Jaap Peter Nijboer Chairman Tjakko Heier Secretary Leontien Smal Coordinator Cooking Workshops Marlies ter Elst Coordinator Culinary Evenings Mark Belt Leader Development Team

Interview with Culinary Student Association Cuore

In the current academic year, doors have been opened for the new culinary student association Cuore! Wait a minute, what does Cuore actually mean? How was the association founded? Which activities are

organized and what does Cuore want to reach in the future? To get an answer on these questions and more, an interview was conducted with the chairman and secretary of the association.

Read further and get to know what Cuore is all about!

23

What kind of activities do you organize?

Jaap Peter: “We have weekly meetings with the members on Tuesdays and we have a cycle of three weeks. That in-cludes having a drink in week one, a culinary evening with a specific topic in week two and a cooking workshop in week three. Additional main activities would be culinary excursions/ field trips somewhere in Europe in the context of Cuore, visiting gastronomy congresses and suppliers, arranging demonstrations and master classes”.

Which obligations do students have when joining Cuore?

Tjakko: “The main reason why I didn’t join a student association earlier was because of the obligations. When joining Cuore you are not obliged to come every Tuesday, however we would like to see that you like to come to our meet-ings. If you decide for example to join the field trip committee, we expect that you take it seriously and help with the organizing of it.”

What are your intentions and the goals you want to reach with Cuore?

Tjakko: “As I mentioned before, we would like to combine the social and culinary aspects and share the cooking experience on a higher level. One of the main goals is to contribute to become the culinary hotel school of the Neth-erlands. We also discussed this extensively with Albert Kooy and I believe it will be a long project, but with Cuore we would like to make a start to reach this. However, we are not educated to be cooks. Our initial goal was to start an association to be able to cook together, eat together and share our knowledge. We are in fact an association and not an education”.

Jaap Peter: “The three words: Cooking, Eating, Sensing form our foundation! First of all it is about learning the craft and the art of cooking. In the beginning it is about the basics of the craft. Every year the level increases for the members that are part of the association, and the focus will lay more and more on the art of the craft. Secondly, the part of eating is also very important. To sit all together, share and enjoy the meal after cooking. In my opinion, it is not so common anymore in our hectic western culture to sit together and have a proper dinner. I am sure there are people who still do that and for me personally it is very important. In the meanwhile, I need to say that I am still very vulnerable to pursuing short-term pleasure, belonging to the convenient lifestyle that dominates the Western culture.

Lastly, sensing is a broader and abstract concept which people have to experience. Certainly when it comes to food by using our five senses. In addition, it means to be aware and think about food from a broader perspective. Questions which we could think of are: What is food actually? What are the consequences of food concerning production, waste and sustainability? By doing this we want to combine the practical cooking part with an academic view on food and culinary aspects”.

Are you tempted to become a member? Read additional information about Cuore on the website: www.culinarycuore.com

Cooking Eating Sensing

Interview with Culinary Student Association Cuore


Byzantine era, Ottoman Empire and the independence of Greece

During the Byzantine era, the viticultural tradition continued to flourish in Greece. It was in the peri-od of the crusades that many Europeans were introduced to Greek wines. The Europeans favored the Muscat wines. Vinsanto wines from Santorini were also very popular.

During the Ottoman occupation, which lasted for 400 years, the Turks discouraged winemaking and levied high taxes on wine farmers. Towards the end of the Ottoman occupation, most of the vineyards were abandoned. After Greece’s independence, a series of wars (the Balkan war, the two world wars and the Greek civil war) began restricting the recovery of the winemaking industry.

The forgotten potential of high quality wine in Greece

Did you know...

...that The Italian grapes such as Aglianico, Aleatico, Greco di Tufo, Malvasia di Candia, Malvasia Bianca, Moscato and Moscatelli are all of Greek origin!

Ancient Greece

The beginning of Greek viticulture started in the Neolithic period and reached its greatest development between the 13th and 11th century B.C. For Greece, wine has been closely related to its culture and religion. Greeks loved to organize intellectual gatherings, called ‘symposia’, where they would eat and drink wine. Wine was always diluted with water before drinking in vases called ‘kratires’. Greeks also had a wine festival, the Anthestiria, which took place in February when jars of fermentation were ready to open. Another event was ‘Dionyssia’, that took place in Athens in March. It is named after the God Dionysos, which was the God of wine and music. Besides the welcoming of spring, it was also tradition to celebrate the new year in this month.

The Greeks traded their wines throughout the ancient world by ship. The most famous wines were from the islands of the Aegean. They were sold in amphorae in order to avoid imitations and manipu-lations. The first attempts to create regulations for wine was in the 5th century B.C., which is also the most ancient legislation for the protection of Appellation of Origin wines. The system of Appellation of Origin was taken very seriously and strong penalties were imposed for violators.

Possibly the oldest winepress in the world, was found in one of the tombs in Crete that date back bet-ween 3000 and 2000 B.C.

The Greeks introduced wine making techniques to their colonies in Italy around the 8th century B.C., and later on in Spain and France. During the period of Alexander the Great, winemaking was introdu-ced far into the Asian continent.

25

The Rebirth of the Greek wine

The Greek wine production has undergone a great develop-ment since the sixties. Through serious investments in build-ings and equipment, spectacular improvements in modern wine making technology could be reached. Additionally, the new generation of winemakers are trained at the best wine schools worldwide. By this, the knowledge about wine, culti-vation and production improved impressively and the reestab-lishments of vineyards and the selection of wine varieties were successful. The success is also notably in the recognition of Greek wine throughout the world nowadays:

Greek wines did and still continue to receive the highest awards in international competition and appreciation world-wide!

But what makes the Greek wine unique?

* Existence of more than 300 regional grape varieties, of which some have been cultivated since ancient times

* Very distinct flavors

* Climate (plenty of sunshine, low average rainfall)

* Soils of moderate fertility

Looking at these aspects, one can conclude than:

Greece offers the perfect environment for the production of high quality wine!

Famous wines in antiqui-ty were mentioned by Homer in ‘Iliad’ and

‘Odyssey’ and by Xenophon and Plato in

their ‘Symposium’


Next to various well-known grape varieties, such as Assyrtiko, Moschofilero, Agiorgitiko, and Xinomavro, Greece has also a wide range of new wines with high potential. Listed below are four of the most interest-

ing ones.

White grape varieties

Athiri is an ancient white wine grape of the Aegean Sea, which has been used for centuries to produce excellent dry wine. The wine has a moderate level of alcohol, a moderate intensity of flowers, soft acidity

and a body, featuring vivacity and freshness. This combination makes the wine suitable for many difficult-to-match dishes and also enjoyable as an aperitif. The cultivation of Athiri is simple, since the grape is able

to perform on various soils.

Kidonitsa is an almost extinct, but very special grape variety of the region Laconia, which is acknowl-edged the most. It is a white grape which mainly produces dry wines, but has recently been used to make

brand new sweet white wines as well. The wine with medium lemony, green color and intense aromas offers high potential, but until 10 years ago mixed plantings dominated the region, so that obtaining pure Kidonitsa was not possible. However, today a few varietal bottles are available and it is to expect that more

winemakers will invest in this high quality.

Red grape varieties

Limnio is a grape first mentioned by numerous Ancient Greek writers such as Homer, Hesiod and Polidefkis. This variety, used to make red dry wines, is still important today even in areas where it was cul-tivated in the distant past. The limnio wine is moderate in color, elegant in aromas and flavors, dominated by fresh, aromatic herbs and elegant red berry fruits. In addition, it displays medium acidity and moder-

ately high alcohol. Limnio is an excellent wine for wine drinkers who want to get away from the heaviness if international wine varieties.

Mavrodaphne, meaning black laurel, is a grand variety of the Greek vineyard. It is blended with Ko-rinthiaki grape to produce a delicious fortified dessert wine known as Mavrodaphne. It has earned a right-

ful place among the “Port” dessert wines. This grape variety has near-black color, dense aromas of dried prunes and currants, high alcohol content and medium acidity fit the profile of sweet wines. Surprisingly though, apart from the sweet wines, the Mavrodaphne variety would also yield some equally touted and

remarkable dry wines.

The Finishing Touch.Business meeting?

meeting u!

Organising a business meeting?

Let Conferences and Events Offi ce

meeting u organise your conference ,

event and meeting from A to Z.

We also provide a wide range

of practical services, including

location scouting, sending invites,

booking speakers, location decoration,

catering and developing your

conference website.

meeting u is a Stenden university teaching company. Prospective professionals in International Hospitality Management

and Offi ce Management get their practical experience while working under the supervision of coaches in the event sector.

Stenden meeting u • Rengerslaan 8 8917 DD Leeuwarden • +31 (0)58 - 2441521 • [email protected] • www.stendenmeetingu.nl

05-MeetingU-AER-glossy.indd 1 11-05-11 14:10

27

The Finishing Touch.Business meeting?

meeting u!

Organising a business meeting?

Let Conferences and Events Offi ce

meeting u organise your conference ,

event and meeting from A to Z.

We also provide a wide range

of practical services, including

location scouting, sending invites,

booking speakers, location decoration,

catering and developing your

conference website.

meeting u is a Stenden university teaching company. Prospective professionals in International Hospitality Management

and Offi ce Management get their practical experience while working under the supervision of coaches in the event sector.

Stenden meeting u • Rengerslaan 8 8917 DD Leeuwarden • +31 (0)58 - 2441521 • [email protected] • www.stendenmeetingu.nl

05-MeetingU-AER-glossy.indd 1 11-05-11 14:10


In the beginning of February 2012 we left chilly Europe for our adventure. After an incredibly long journey of almost 52 hours we finally landed in Denpasar/ Indo-nesia- surfer`s paradise with a temperature difference of 35- 40 degrees. Our accomodation was spread over 4 different hotels and villa complexes due to the fact that we were a large number of students. I was in the Taman Rosani Hotel in the middle of Seminyak and only a ten minute walk away from the beach. The beach was also our first place to explore and we were stunned by the waves, the surfers and the agile life on this little island.

Following Linda Goertler’s adventures In Bali and Thailand

After two and a half years of studying International Hospitality Management at the Stenden campus in Leeuwarden, I got the chance to do my minors in Southeast Asia- Bali and Thailand. I chose for the Event management minor- which at the end turned out to be a great decision!

... was exciting and we finally got to see the campus, meet our teachers and other people joining the program as well as an introduc-tion to the Balinese culture. All of us were wearing school uniforms to show respect to the locals. During the 9 weeks at the campus we had guest lecturers with different topics concerning the field of the MICE (Meetings, Incentives, Conferences, Events) Industry as well as CBL lessons, management workshops, intercultural management workshops and field trips. The field trips were organized by Stenden and showed us different event loca-tions on Bali combined with a lecture given by an experienced event organizer. The module on Bali taught us the theoretical knowledge of event management in order to organize a real or fictional event during the second minor in Thailand.

The first day of school...

Exploring the Island

The beginning

Of course we were not only busy with school, but also wanted to explore the island and do fun things. We had enough time for it because we often had long weekends which allowed trips all over the island by scooter or as some did with a guided tour. My friends and I preferred the scooter and headed east and north for a couple of days. We stopped for the night at Tulamben and snorkeled at six in the morning in search of an old shipwreck. We saw black beaches in Lovina, temples with holy water and a cock fight. The locals made us the best sea food which I have ever eaten and I was very happy to have the chance to see this world. We spent one weekend on Nusa Lembongan, which is a lovely little island one hour away from Sanua/Bali. The water is as blue as the sky and we had another amazing snorkeling experience with great, colorful fish everywhere around us. Other weekend trips included going to Ubud were we met up with some monkeys; Gilli islands- where we spent a rainy but relaxing study week and beautiful beaches in the south of Bali- where one could sit and watch, or swim for hours because it is truly beauti-ful.

29

Whatever you do- every-thing turns out to be good at some point and

money is a not A very im-portant factor. Whatever you do is meant to be and one should live every day

to the fullest without losing happiness in what

you do.

Balinese people are very friendly and happy to have visitors. Their English is very good, thus the com-munication with them is not very difficult. How-ever, that changed as soon we entered Thailand- the land of smiles.

Arriving in Thailand...

The campus of Rangsit University, the uni-versity where Stenden is located, is in the North of Bangkok, 40 minutes away from the city centre. The University is huge and completely different than the one on Bali. Instead of having a shuttle service, one can simply go by foot because the accommoda-tion was not far away from school. It also differs from the campus in Leeuwarden because one can spend the whole day at the campus without even doing school related activities. There is a gym, ten-nis courts, canteens etc. Thailand was also exciting and very different than Bali- the country is bigger; you cannot easily go from one side to the other on a scooter, but you can take a 12 hour bus ride instead. The culture differs to the one on Bali because Thai`s are Buddhism and Balinese are Hindu. From both cultures I learned a lot. For example, that the most important thing in life are family and friends and their well-being. Whatever you do- everything turns out to be good at some point and money is a not very important factor. Whatever you do is meant to be and one should live every day to the fullest with-out losing happiness in what you do.

In Thailand we spent a week at school attending client meetings and CEO meetings and only had a few workshops in the beginning of the minor “Event Management 2”. This time we had the task to organize a real event which included weekly meet-ings with our external client. We also went on some field trips to big congress and exhibition halls and in doing so the topic became very realistic to us, because the venues were possible event locations for our events.

Bangkok is a busy, adventurous and a must- see city.

After ten weeks on Bali we made a trip through Singapore and Malaysia before we headed to Thai-land. Away from green Bali we arrived in Bangkok and were in a different world once again. We could not read any of the signs (except a few which were in English), suddenly we were surrounded by many people and thousands of Tuk-Tuk`s and cars.


I am back in Germany now for my internship and I often think of Asia, especially when I see people rushing all the time, having important conversations about business and being very serious about what they do.

I enjoyed the half a year in Southeast Asia a lot and do not regret any of the experiences I had there. For every-body struggling with the decision of staying in the Netherlands or to go on Grand Tour- I can only say: GO! Do it, have fun, see something new and broaden your horizons. The expectations I had were met and exceeded and I will never forget my time there and what it has taught me.

On the weekends we were busy travelling through the country, enjoying the amazing na-ture and variety of Thailand. While the South is full of beaches, the North is green with moun-tains and wild elephants. Travelling in Thailand is cheap, so I recommend everybody who is going there to travel as much as possible. Our destina-tions were Chiangmai, Kanchanaburi, Koh Phi Phi and Koh Lanta, Koh Chang, Koh Samet and of course we also went exploring in the city that never sleeps - Bangkok. The Thai Hospitality is amazing and we were stunned by it as well as by the view when we visited Lebua State Tower.

On the road...

The skyline of Bangkok

LAST NOTE ...

31

Since the start of the hospitality, people have been the core factor; “hospitality” is offered by people being hospitable, warm and friendly. The hospitable attitudes of people has been the reason for keeping the industry alive and so attractive, it is the main key performance indica-tor in any hospitality related company. The dictionary defines “hos-pitality” as: cordial and generous reception of or disposition toward guests. Take away the cordial and generous from this description, and you can simply remove the word “hospitality” out of the diction-ary. Unfortunately, we see this happening more often nowadays with technology replaces employees.

Does the Hospitality Industry still provide “hospitality”?Let’s begin with hotels themselves; an increasing number of hotels have already implemented a self-service system for guests - for exam-ple the Qbic and citizenM hotels: guests can easily check in with this system without any help from a receptionist. Where you would nor-mally receive a warm welcome by a polite and happy staff member, you now have a screen with a pre-programmed system.

Asides from hotels who offer a variety of technological self-service systems; one can also find such systems replacing employees in the restaurant industry as well. The innovative Inamo-Restaurant in London was the first restaurant who implemented the e-tablet system three years ago. Guests can place orders from an illustrated food & drinks menu projected onto their table. In fact, most of the dining experience is in the customer’s hands. The guests can set their ambi-ance, play games, discover the local neighbourhood and even order a taxi via this system. Of course, this changes the entire service delivery process.

Replacing employees with technology systems, may benefit compa-nies by saving on labour costs – but do the “would – be” labour costs outweigh the costs of installation and maintenance of the all the technological equipment?

Staying at hotels and dining out at restaurants with such technologi-cal advancements are becoming a big trend, as many see it as a great experience – something excitingly different. However, does this new concept have a permanent place in the hospitality industry or will people soon get tired and frustrated and long to have human contact once again? It makes us curious to know the reasons behind going to such an extent with technology in these companies. Are they only trying to cut costs? Are they just fol-lowing the latest trends? Do they realize they are distances themselves from their guests by putting a “middle-man” in between guest –employee contact? And is it really worth it in the end? What do you think? Feel free to leave your comments on our facebook page or website!

Interested in finding out more:

http://www.citizenm.com http://www.e-table-interactive.com

http://www.qbichotels.com

Hospitality or Technology?


IO VIVATStudent Association Io Vivat Nostrorum Sanitas, connected to Stenden Leeuwarden, is strongly related to hospitality. Io Vivat was established on 28 September 1987 by a group of active students from the Hotel Management School. Now, 25 years later, Io Vivat is linked to all institutes of Stenden. A lot of developments have been made and different ways of hospitality expansion can be seen. All students studying at Stenden are able to be member of Io Vivat, getting a (business) network and partaking in events which are organized. This year Io Vivat celebrated its 25th anniversary with a week of several parties and activities. The Lustrumweek started with an opening act in club Red. The next day started with a recep-tion in Sems and afterwards a party was given in the bar of our association. There has been a reunion of the former members of the association, with a main party as well - the Grand Ball which was organized together with Stenden. To end this amazing week, all members were invited for a brunch at Sems. Hopefully we will exist for another 25 years to give up-coming students the opportunity to join our association.

33

Stenden Students take on

the Real World

Recently, Grand-café ‘De Betere Tijden’ has opened their doors in the city centre of Groningen. Wouter van de Kolk (23) and Melvin Kaspers (21) worked out their concept while developing a hospitality concept for Natuurmonumenten during an open minor. They never dreamed that they would be opening their own business this soon, but they were able to convince the exam committee of their plans.

De Betere Tijden is a concept that brings back dishes your grandmother used to make. They serve lunch, with homemade salads, homemade meatballs and quiches. During the evening they serve stew, potato salad and spinach salad. By calling it ‘evening meals’ instead of dinner and by offering low prices they aim to serve a lower market segment; ‘Exactly what we think you should do, during an economic crisis’, ac-cording to the entrepreneurs. ‘We aim for a small menu, in doing so we always have fresh products and can focus our attention on serving these few dishes as very high quality.’

Wibo Wilmink is supervising the two students during their project. Sjoerd van de Galiën (head of IHM) is supporting the plans of these two ambitious students. ‘We like to stimulate the entrepreneurial skills of our students. With De Betere Ti-jden, these two students are able to put their theoretical knowledge into practice: Real World Learning at its best. In the future, we hope to set this project as an example for other ambitious students.’

Grand-café is situated at the Gelkingestraat 21 in Groningen. For more information on the concept, please visit www. De Betere Tijden .nl

Grand-Café De Betere Tijden


A Christmas dream come true!

Growing up in South Africa along the sunny east coast, the expected weather for any Christmas day was always hot and humid, with an evening drizzle of rain to cool us down. The beaches are over crowded and swimming pools are packed! Although I love the heat and the warmth of the sun on my skin, I had always dreamed of a white Christmas. To ex-perience all the hype and beauty of what I had seen in movies and heard about in Christmas songs. Lo and behold, my dream came true in 2010 when I moved to Holland. It was that year that Holland experienced its 2nd white Christmas in 30 years!!

One day I was looking out the frosted window and noticed snow falling lightly down, mak-ing a blanket of clouds over the streets and forming a white canopy over the tree tops. I was in awe! I rushed to put on my boots and big thick jacket and shot for the door – not want-ing to miss a minute of it! Shivering due to the freezing cold weather, I would not go back inside to get warm, I planted my feet firmly in the snow, bent down and grabbed a handfull of the wet, white wonder and smiled from ear to ear!!

I went ice skating on an actual lake, made snow angels and a little snow man. The snow fall was not very heavy in Leeuwarden, but it was enough to keep my mind off the icy wind. I finally got to experience a white Christmas and it was worth every second of pain I felt in my body from the cold.

In 2011 I had returned home for the holidays and had another beautiful Christmas with sunshine. I definitely cannot choose which one is better, both are just so unique to experince in their own ways! Whether spread out in the sun or gathered around the lounge all snug and cozy, the holiday season is definitely one that should be spent with loved ones!

Stenden student Taryn Sandy, moved to The Netherlands for the entire duration of her studies. Although coming from a hometown where winter is about the same temperature of a Dutch summer, she got more than she ever wished for!

35

United States of AmericaBrazilGermanyJapanItalyFranceRussiaCanadaEthiopiaIndonesia

Top 10 Coffee Consuming Countries -->

FUN FACTS* Coffee beans are not beans at all, they are berries whcih grow on the coffee plant.* Coffee plants live up to 60-70 years.* Water is the only beverage more popular than coffee.* Coffee contains over 1 200 chemicals, over half of which are responsible for creating the flavour.* Contrary to popular belief, espresso contains only one-third of the caffeine a regular cup coffee has, simply due to the difference in serving size.* Beethoven counted the number of coffee beans he used to make his coffee and insisted on 60 beans per cup.* Coffee grounds, if sprinkled around plants in the garden, will stop snails and slugs from eating the them.* Oil is the most used product in the world, coffee is next in line.* The first American to be granted a license as a coffee trader was Dorothy Jones of Boston, in year 1670.* The Japanese believe that bathing in grounded coffee beans fermented with pineapple pulp, will reduce wrinkles and help beautify the skin.

COFFEE COFFEE COFFEE

CHINATURKEYIRANUNITED ARAB EMIRATESTHAILAND

<-- TOP 5 Emerging Markets for Coffee


37

Name: Sebastian Kastrounis Birthday: 09/09/1977

Hometown: Rhodes, Greece Nationality: Greek / Dutch

Education: Bachelor’s Degree IHM Year of graduation: 2000

Current position: F&B Manager – Hotel Elysium Resort & Spa (member of Harmony Resorts) 5star luxurious hotel, since 2011

How did you decide to study in the Netherlands?

I was lucky to be born on one of the most beautiful and sunny islands of Greece and probably of the world, Rhodes in the southeastern part of the Aegean Sea. […] I was raised by my Dutch mother (from Leeuwarden) and by my Greek father from Rhodes. My parents raised me in the best way possible where both cultures and mentalities were the basis of the structure of my character and personal-ity. All the values, the mentality and philosophy of life that have influenced me affected me in that direction and led me choose this lifestyle and the choice of profession.

I had to take the opportunity to go abroad and explore life by choosing to study in an international hospitality school where I could get all the best and positive experiences that would help me develop my personality and knowledge about life and the professional area. It was one of my most important decisions where my parents motivated me to do so and I will never regret that. The result was only positive and productive for a lifetime. […] As a person I am very social, open minded, positive about life and eager to learn new things all the time. I like to work collectively and cooperate with people (that’s why I loved doing PBL sessions at the former ISHML now STEN-DEN)!

How did you experience your student life at Stenden University?

When I made the decision to study abroad I was very excited to do so and was waiting for this moment to come with anxiety and optimism. In the beginning I had a good/weird feeling of the change where suddenly you are far away from your family and friends but at the same time the feeling of ‘’independence’’ and challenge of exploring and fac-ing new experiences fascinated me and made me feel very positive and happy. […]

These 4 years were an amazing experience where I had the opportunity to meet characters and personalities from dif-ferent cultural backgrounds and mentalities and ‘’learn’’ how to survive in the real world where you are more indepen-dent and have to deal with many challenges and situations which help you to mature and make you a better person. Of course there is the condition that you will have the will and the motivation to do so and have a positive perspective of seeing things.

PBL sessions where a nice experience and a very productive way of brainstorming and analyzing issues and cases of the real world within a group and that really helped me a lot and I can see it even now in my real daily life, it is some-thing that you can apply and in your job and even in many other group sessions that you may participate in.

[…] So my advice to all new students is to take the opportunity to learn and take advantage of every second of their student life. After student life is finished, the real world will start with the procedure of seeking a real job and starting a career all the things that you have accomplished and earned from your student life will help you with the new level of life that you will face ahead of you. Student life is a lifetime experience and you should experience it to the maxi-mum with positivity and awareness and live each moment because it will never come back!!! […]

Interview with Sebastian Kastrounis Alumni of IHM


How did it feel when you graduated? How was the switch between ‘being a student’ to ‘being an employee’?

The moment I got my diploma in my hands I was very nervous and proud of myself. The next step was to take a small break and start planning for my upcoming future. First I had to complete my military services which is obligatory in Greece and then to enter into the real world, the professional world and start working and being part of the biggest industries in the world - the hospitality industry.

The switch was not that hard because when I did my internship I really felt like a working, professional employee and gained so many positive experiences that helped my confidence and self esteem which is an essential factor in order to succeed in this difficult, demanding industry. My motivation was very high and my eagerness was at the maximum level.

Personal Note Above all be yourself, never underestimate the power of knowledge and realize all your goals and dreams in life without being afraid to do so and vindicate what you deserve in this life.

Life is too short to waste time on useless things and always be positive for every second that

passes by. Be healthy and strong and I wish you all good luck with your futures, you are the only ones

who can define it.

Where did you work for your internship and how was your experience?

This was actually my top experience out of the 4 years of studies, professional and working wise. I learned so much about this business and I became after one year, a wiser and better educated person. Theory is good but practice is the meaning of these four years where you learn so many things that you cannot imagine.

I fulfilled my internship at the Hotel Intercontinental Miami in 1999-2000. Miami was a destination where I really wanted to go to and I was one of the two students that were chosen out of 40 applicants. I was extremely happy when I was informed that I was chosen to do my internship over there.

It was an unforgettable journey where I gained a lot of experience; mainly I learned how to work and be productive under pressure, and how to manage critical incidents. Most importantly, I learned how to manage to communicate with a wide range of people with different cultural backgrounds and mentalities in such a place as Miami. […]

The hotel drafted an exceptional training program for me where I had to go through 12 departments within 12 months and I started from the lowest level in the hierarchy of each department and over the time I was given respon-sibilities and was running my own shifts. It was a thrill. Not easy but an amazing experience. At the end of my train-ing I felt like a grown up mature man. Of course I still had a lot to learn, because knowledge never ends, even as you get older you still learn from life. The knowledge and experience I gained within that year was unforgettable and very decisive for my future professional path.

39

Do you have a favorite motto/quote in life?

’’παν μέτρον αριστον’’

Métron áriston - “Moderation is best”

The phrase dates back to antiquity and was first stated by the wise man Kleovoulos from Lindos as “Metron Ariston”, which

means that it is best to avoid the extremes and keep the meter in every aspect of our public and private lives. On occasions where

neither too much nor too little is a good choice.

How has your career developed since your graduation? have you faced any major challenges?

After I completed my military duty I started searching for my first job. I was pretty lucky since I got my first job of-fer right after I completed my military service. I got an offer as an Assistant F&B Manager Trainee - Controller in a big Cyprian hotel chain. I had to travel and live in Cyprus for almost a year. After that I returned back to Greece and had an offer to be part of an opening of a new hotel where my position would be Maitre d’ Hotel and had to organize many things since it was an opening. After that, another challenge appeared where I had an offer from an interna-tional hotel chain in Rhodes, for the position as F&B outlets supervisor. I stayed there for a year and then I moved to another Greek chain with 800 rooms and 2000 beds as an Assistant F&B Manager. I was in this position for 4 years and then was promoted for the position of the F&B Manager where I was responsible for 200 staff 12 F&B outlets and a huge volume of operation business and leisure. The experiences and challenges that I faced all those years were innumerable. After that I got an offer from a 5star deluxe hotel for the position of F&B Manager and I have been there for the past two years. All the hotels that I have worked for so far have been 5 stars. The one I am at now is one of the top luxurious hotels of Greece and the level of service is extremely high. […]

Was it always your dream to become a F&B manager?

My dream was and still is to be a person that will love what he does. The position does not matter. Now I am an F&B Manager, yesterday I wasn’t and tomorrow I won’t be. What matters is to love what you do and to be good at it. Whatever you do, it is very important to do it with motivation and eagerness. Since this job is tough and you will sacrifice a lot of free time from your personal life you have to be sure that you like it. The path won’t be easy, you will have a lot of responsibilities, stress and anxiety. However, on the other hand you will also have a lot of experiences; meeting new people, traveling and exploring the world. Take a scale and weigh your needs and dreams and make the right decisions. Whatever you decide, no matter the position, do it because you love it and you will be happy that you did. […]Do you have any advice for current Stenden students?

My advice that I would like to give to all the Stenden students is the recipe of life and the formula of success...

’’Dedication, love, commitment and passion to the ever-changing industry that you are part of ’’

It is a formula that has proven its worth.

* Please visit our website to get the full scoop!


Chief Editor:Niels van Felius

Editorial Team:Isabell BalkeNina KorelisDavid MaartenseTaryn Sandy

Design & Layout:Editorial Team

Copies:2,000

Founders:Daniel Spijker & Mark Struik

Printing Office:Dekker DrukwerkenLeeuwarden

Advertisers:Io VivatStenden University HotelMeeting U

In co-operation with: IHM Stenden University,Leeuwarden

Interested to know how this magazine was made? Come by the Stenden Student

Lounge in the city centre and find out!

We welcome your input - ideas & articles.Please do not hesitate to contact us for

any information or queries:

Hospitality DelightedHerenwaltje 3 8911 HN

Leeuwarden

Tel: 058-2138782info@hospitalitydelighted.nlwww.hospitalitydelighted.nl

We would like to thank the following for

their co-operation:

Jaime Dickson, Linda Goerlter, Jorn

Wisselink, Cuore Association, Sebastian

Kastrounis, Jonathan Rohrer & Melvin

Kaspers.

HOSPITALITY DELIGHTED Share the Experience

Documents

Hospitality Delighted 16