Exclusive Interview | Ayon Bhattacharya, Vice President West India, The Orchid Hotel
/Read MoreAn ideal Hotel Professional to me is the one who has the below 5 P attributes:
Be Positive
Be Present
Be Prompt
Be Passionate
Be Product Centric
Read MoreAn ideal Hotel Professional to me is the one who has the below 5 P attributes:
Be Positive
Be Present
Be Prompt
Be Passionate
Be Product Centric
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A great menu does more than sell dishes—it shapes the guest experience. Paul-Edouard Gillard, Director of Food & Beverage at Meliá Pattaya Hotel, shares how storytelling, menu psychology, profitability and cultural rituals can transform a restaurant menu into a powerful experience that guests remember.