This book blends management techniques with on-the-field experiences, in the realm of the luxury hotel industry, particularly focusing on food and beverage operations, seen through the eyes of a hotelier.

Further than the technical aspects, it is also about sharing a passion for the luxury hotel industry at an international level, which began at a rather young age in my case. In my view, being a hotelier is about adopting a lifestyle that offers much more than professional rewards, it is more like an ongoing journey filled with human, cultural, and professional discoveries of all sorts. The main objective of this book is to invite the reader to jump into the reality of managing a day-to-day operation in a luxury resort or hotel. ...

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