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Thailand hospitality company ready to open 2 hotels in the Philippines

March 28, 2019 by Forimmediaterelease

Dusit International of Thailand is set to expand its presence in the Philippines this month with two hotels opening over two days in Mactan and Davao.

On March 29, 2019, Dusit will open the 5-star Dusit Thani Mactan Cebu on the Punta Engaño peninsula of Mactan island, approximately 10 kilometers from Cebu City in the Central Visayas region. Then, on March 30, 2019, dusitD2 Davao will open in Davao city, emerging business district of Lanang, close to the city’s shopping malls, business district, and IT Park.

With two properties currently in operation (namely Dusit Thani Manila and The Beach Club at Lubi Plantation Island, Managed by Dusit), 12 signed and another seven in the pipeline, the Philippines promises to become Dusit’s largest cluster country by 2021. This also puts Dusit on course to become one of the largest international hotel operators in the Philippines.

Besides Dusit Thani Mactan Cebu and dusitD2 Davao, other Dusit-branded hotels set to open this year include Dusit Thani Residence Davao hotel (Q2), which will open adjacent to dusitD2 Davao; and dusitD2 The Fort Manila, which will open as part of the Dusit Hospitality Management College in August.

For more information, please visit dusit.com.

Travel News | eTurboNews

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New Executive Chef at Westin Langkawi Resort & Spa Malaysia

March 27, 2019 by Forimmediaterelease

Guests dining at The Westin Langkawi Resort & Spa’s signature Eat Well menu, as well as its array of local and international cuisine, are in for a healthier, heightened culinary experience with the appointment of Glen Roberts as the 5-star resort’s Executive Chef.

Glen’s primary emphasis will be on overseeing and enhancing the Eat Well program at The Westin Langkawi, which provides guests with nutritious dishes sourced responsibly and created thoughtfully. The program, offered at Westin Hotels & Resorts worldwide, focuses on accommodating individual dietary preferences and needs without compromising on flavour, taste or satisfaction.

“The Eat Well program is a unique initiative based on the belief that feeling good starts with the right nourishment,” said Glen. “It’s an honour to be part of a stellar team that operates on a wellness-first philosophy, and I’m eager to acquire local insights and exchange knowledge on how best to provide guests a thoughtful, nutritious yet appealing culinary experience.”

Alongside his team from The Westin Langkawi, the widely-travelled food connoisseur will also be in charge of elevating culinary offerings at the Langkawi International Convention Centre (LICC), the island’s leading and largest centre of its kind.

Glen arrives in Langkawi after a stint at the 5-star Emerald Palace Kempinski Dubai, where he was part of the pre-opening team. Prior to his spell in the United Arab Emirates, he spent two years, from 2016, as the Executive Chef at the Shangri-La in Surabaya. His culinary adventures, however, began almost 5,000 kilometres and 40 years ago in Australia.

He began his love affair with food in Australia in the mid-1980s before honing his culinary skills in London and New Zealand. Glen returned to Brisbane and progressed to become second in charge to the Executive Chef of the Hyatt Regency Coolum in Queensland, overseeing 10 food outlets and multi-banquet facilities. He later moved to the Park Hyatt in Canberra, where his tenure as Senior Executive Sous Chef saw him attending to HRH Queen Elizabeth and Prince Edward, Earl of Wessex during their visit there in 2002.

Seeking new horizons, Glen was part of the team that launched the Grand Hyatt Dubai. He then set his sights on the Sheraton Grand Laguna Phuket in Thailand, where he celebrated his first stint as Executive Chef in 2003. Two years later, he found himself in East Malaysia at the Shangri-La Rasa Ria Resort. Whilst there one of the many highlights was to be the key driver behind the production of the “Taste of Borneo” cookbook, which focused on the preparation of 5-star cuisine using local products from Sabah.

In 2010, Glen was an integral part of the team behind the successful renovation and reopening of the Shangri-La Rasa Sentosa Resort in Singapore. He continued to spearhead the resort until 2013, when he moved to the Shangri-La Fijian Resort and Spa as their Executive Chef.

Longing to once again step back into Southeast Asia, he made his way to Thailand’s InterContinental Hua Hin Resort in 2015. Glen was involved in developing and opening the resort’s Roof Top bar and BluPort Wing, which features 40 guest rooms, an all-day dining restaurant, meeting rooms and ballroom.

“Food is my passion, and I’ve also missed this lovely region,” laughs Glen. “By combining the two, I hope to tantalize guests at The Westin Langkawi with some of the healthiest, tastiest cuisine in Southeast Asia while maintaining our international-class standards of service, quality and hospitality.”

Centrally located on 104 acres of lush, Langkawi tropical gardens bordered by the Andaman Sea, The Westin Langkawi Resort & Spa comprises 221 spacious, fully-appointed rooms and suites. The resort also features 20 ultra-luxury Ocean View Pool villas complete with personal pools as well as the award-winning Heavenly Spa by Westin, the only Heavenly Spa in Malaysia.

For more information on The Westin Langkawi Resort & Spa, visit

www.westinlangkawi.com or follow us on Twitter, Instagram and Facebook.

 

 

 

Travel News | eTurboNews

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The Balmoral hotel announces Head Chef at its Michelin-starred restaurant

March 25, 2019 by Forimmediaterelease

The Balmoral, a Rocco Forte hotel in Edinburgh, announced Mark Donald as the new Head Chef of Number One – the hotel’s one Michelin star restaurant. The Scottish born chef’s homecoming follows a 13 year stint abroad honing his skills on the international culinary scene working with some of the most respected chefs in the industry.

Mark joins Number One, named after the hotel’s iconic address 1 Princes Street, from Sydney, Australia where he was Head Chef at Bentley Restaurant and Bar. Prior to this he worked at a number of internationally renowned two Michelin star establishments including senior roles at Claude Bosi’s flagship Hibiscus restaurant in London and at Restaurant Andrew Fairlie at Gleneagles in Perthshire. Mark also spent a significant stage at Noma in Copenhagen – the San Pellegrino World’s Best Restaurant at that time.

Mark oversees a team of 13 chefs in Number One and has created an innovative new menu inspired by Scotland and flavoured by his and the team’s international travels. New dishes on the menu include oysters with smoked kipper and parsley; hand dived scallops with Iberico pork and black garlic ketchup and Scottish wood pigeon, green juniper and blood and potato cake. An exciting new partnership has placed Highland Wagyu beef on the menu for the first time at Number One, served with beetroot and smoked bone marrow.

Commenting on the new appointment, The Balmoral’s Executive Chef Jeff Bland said:

“Mark brings a fantastic grounding in fine-dining having worked at some incredible world renowned establishments. His approach to fusing the best of Scottish produce with international flavours brings a fresh new style to Number One. Mark will take Number One to new heights as he respects the restaurant’s ethos of continually innovating and surprising our guests.”

Mark added: “After traveling and working in some incredible locations, I felt it was time to come home to beautiful Scotland. The Balmoral is such an iconic property steeped in history and I’m thrilled to have the opportunity to work with such a fantastic team in the heart of Edinburgh.”

Mark and his team have also developed relationships with many local producers to elevate the different offering. Together with his pastry team, he has created individual bread loaves using local East Lothian barley served with Perthshire apple vinegar, Highland rapeseed oil and Mark’s home-made cultured butter with cream from Kelso dairy farms. Standout desserts include Pink Lady apple tart, Amedei chocolate mille feuille and blood orange, pumpkin and buttermilk.

World class Scottish hospitality is at the heart of Number One. Guests also have the chance to experience the team’s inherent fun side with a final treat in the form of a sweetie trolley.

Enjoy a rhubarb and custard macaron, foie gras chocolate truffle or a traditional piece of Scottish tablet with a coffee and a dram.

Travel News | eTurboNews

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Ethiopian Airlines CEO believes in The New Spirit of Africa and pledges to work with Boeing

March 25, 2019 by Forimmediaterelease

Tewolde GebreMariam, Group CEO, Ethiopian Airlines issued a statement today.

He wrote: “It has been more than two weeks since the tragic crash of Ethiopian Airlines flight 302. The heartbreak for the families of the passengers and crew who perished will be lasting. This has forever changed their lives, and we at Ethiopian Airlines will feel the pain forever. I pray that we all continue to find strength in the weeks and months ahead.

The people of Ethiopia feel this very deeply, too. As a state-owned airline and the flagship carrier for our nation, we carry the torch for the Ethiopian brand around the world. In a nation that sometimes is saddled with negative stereotypes, accidents like this affect our sense of pride.

Yet this tragedy won’t define us. We pledge to work with Boeing and our colleagues in all the airlines to make air travel even safer.

As the largest aviation group on the continent of Africa, we represent The New Spirit of Africa and will continue to move forward. We are rated as a 4-star global airline with a high safety record and member of Star Alliance. That will not change.

Full Cooperation

The investigation of the accident is well underway, and we will learn the truth. At this time, I do not want to speculate as to the cause. Many questions on the B-737 MAX airplane remain without answers, and I pledge full and transparent cooperation to discover what went wrong.

As it is well known in our global aviation industry, the differences training between the B-737 NG and the B-737 MAX recommended by Boeing and approved by the U.S. Federal Aviation Administration called for computer-based training, but we went beyond that. After the Lion Air accident in October, our pilots who fly the Boeing 737 Max 8 were fully trained on the service bulletin issued by Boeing and the Emergency Airworthiness Directive issued by the USA FAA. Among the seven Full Flight Simulators that we own and operate, two of them are for B-737 NG and the B-737 MAX. We are the only airline in Africa among the very few in the world with the B-737 MAX full flight Simulator. Contrary to some media reports, our pilots who fly the new model were trained on all appropriate simulators.

The crews were well trained on this aircraft.

Immediately after the crash and owing to the similarity with the Lion Air Accident, we grounded our fleet of Max 8s. Within days, the plane had been grounded around the world. I fully support this. Until we have answers, putting one more life at risk is too much.

Belief in Boeing, U.S. Aviation

Let me be clear: Ethiopian Airlines believes in Boeing. They have been a partner of ours for many years. More than two-thirds of our fleet is Boeing. We were the first African airline to fly the 767, 757, 777-200LR, and we were the second nation in the world (after Japan) to take delivery of the 787 Dreamliner. Less than a month ago, we took delivery of yet another new two 737 cargo planes (a different version from the one that crashed). The plane that crashed was less than five months old.

Despite the tragedy, Boeing and Ethiopian Airlines will continue to be linked well into the future.

We also are proud of our association with U.S. aviation. The general public does not know that Ethiopian Airlines was founded in 1945 with help from Trans World Airlines (TWA). In the early years, our pilots, flight crews, mechanics and managers were actually employees of TWA.

In the 1960s, after the handoff, TWA continued in an advisory capacity, and we’ve continued to use American jets, American jet engines and American technology. Our mechanics are Federal Aviation Administration (FAA) certified.

Our first direct passenger service to the U.S. began in June 1998, and today we fly direct to Africa from Washington, Newark, Chicago and Los Angeles. This summer, we will begin flying from Houston. Our cargo flights connect in Miami, Los Angeles and New York.

U.S. travel to Africa has increased more than 10 percent in the last year, second only to travel to Europe in term of the percentage increase — traveling to Africa has increased more than traveling to Asia, the Middle East, Oceania, South America, Central America or the Caribbean. The future is bright, and Ethiopian Airlines will be here to meet the demand.

In less than a decade, Ethiopian Airlines has tripled the size of its fleet – we now have 113 Boeing, Airbus and Bombardier aircraft flying to 119 international destinations in five continents. We have one of the youngest fleet in the industry; our average fleet age is five years while industry average is 12 years. Moreover, we have tripled the passenger volume, now flying more than 11 million passengers annually.

Each year, our Aviation Academy trains more than 2,000 pilots, flight attendants, maintenance workers and other employees for Ethiopian Airlines and several other African airlines. We are the company others turn to for aviation expertise. In the last 5 years, we have invested more than half a Billion dollars in training and other infrastructure in our Addis Ababa base.

We will work with investigators in Ethiopia, in the U.S. and elsewhere to figure out what went wrong with flight 302.

We resolve to work with Boeing and others to use this tragedy to make the skies safer for the world.”

Travel News | eTurboNews

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Uganda travel and trafficking

March 23, 2019 by Forimmediaterelease

Sub-Saharan Africa has enormous tourism potential: leopards lounging in acacia trees, elephant herds drifting across vast savannah plains, gorillas and chimps rioting in deep forests, the earliest traces of human beings and their works. But according to the World Bank, the region receives a mere 3% of global tourism arrivals.

What scares tourists off may have something to do with an unfair, continent-wide reputation for lawlessness. There is a way around this. During the 1970s, entrepreneurs created the idea of eco-tourism as an alternative to the sun and sand package tours that wreaked havoc on the environment and local communities. Perhaps the eco-tourism concept could be expanded to encompass human rights more broadly, focusing not just on the ethical conduct of companies but on governments as well. Thus, travelers could be assured that their fees, taxes and entertainment dollars aren’t being used to support regimes engaged in grand corruption, human rights abuses, wildlife trafficking and the persecution of minorities.

Uganda’s new tourism push is a case in point. The government hopes to welcome four million visitors in 2020, more than double the current number. The Uganda Investment Authority is expediting bids from eco-tourism companies to develop ten sites in the nation’s national parks, including Queen Elizabeth, Masindi and Kidepo Valley. The World Bank has lent Uganda $25 million dollars to build a new hotel and tourism school, purchase equipment such as buses, game drive trucks, boats and binoculars and hire public relations firms to market Uganda in US, Europe, the Middle East and China. In October, Kanye West boosted the publicity effort by recording a music video in one of Uganda’s fine resorts and also visited Statehouse where he presented President Yoweri Museveni with a pair of his patented sneakers. Then in January, Tourism Minister Godfrey Kiwanda launched a beauty contest to identify Miss “Curvy” Uganda, whose zaftig figure will appear in tourism brochures.

The downside of Uganda’s tourism campaign is that every safari-goer it attracts will pay fees to government agencies such as the Uganda Wildlife Authority, which is currently engaged in a program of violent evictions that have left thousands of people in northern Uganda’s Acholi region destitute, and has also been implicated in trafficking in ivory, pangolin scales and other illegal wildlife products, both inside Uganda and in neighboring countries.

Since 2010, thousands of huts in Apaa, northern Uganda have been burned to the ground, and animals and belongings stolen by UWA officials and members of other security agencies. The government claims the area is gazetted for a game reserve, but residents say their families have lived in the area for generations and have nowhere else to go. Sixteen people have been killed and thousands, mainly women and children are now homeless. Some of the raids appear to have been carried out by members of the neighboring Madi ethnic group, and government officials have characterized them as ethnically motivated. However, the Madi and Acholi have lived in peace for generations and some suspect that senior government officials may be inciting the attackers.

Meanwhile, CITES, the international body that tracks endangered species has named Uganda as a global hub for the illegal wildlife trade. After damning reports about the scale of poaching in Kenya and Tanzania revealed that elephant populations were plummeting in both countries, stricter laws and better enforcement resulted in a nearly 80 percent decline in poaching in Kenya since 2013. Tougher enforcement has also resulted in steep declines in poaching in Tanzania. But between 2009 and 2016 an estimated 20 tons of ivory were trafficked via Uganda, along with over 3000 kilograms of pangolin scales.

The trade in wildlife products appears to be organized by senior officers of the army and UWA. Ivory traffickers working along the Uganda-Congo border told Belgian political scientist Kristof Titeca that much of their loot came from Congo and the Central African Republic, where the Ugandan Army, with US support, unsuccessfully tried to track down the notorious warlord Joseph Kony between 2012 and 2017. Thus, US taxpayers may have inadvertently facilitated Uganda’s wildlife crimes.

Uganda’s recently established Standards, Utilities and Wildlife Court, which is supposed to deal with trafficking crimes has begun prosecuting and convicting low level traffickers—the men who transport the goods to Kampala for export – but as yet there have been no prosecutions of those suspected of organizing the trade. When 1.35 metric tons of confiscated ivory disappeared from a Uganda Wildlife Authority storehouse in 2014, the director was suspended for two months and then reinstated. According to a 2017 Enough Project report, two senior Uganda Wildlife Authority officials quit the force in despair after apprehending traffickers and then being ordered by officials in President Yoweri Museveni’s office to drop the cases.

Uganda’s own elephants have largely been spared, and their numbers may even have increased in recent years. But other animals have not been so lucky. In 2014, the UWA granted a local company a license to collect thousands of pounds of scales from the shy, aardvark-like creatures known as pangolins. While officials claimed that the intention was to purchase the scales from people who’d collected them from animals who had died of natural causes, there’s little doubt that huge numbers of pangolins were killed as a result.

Unfortunately, the World Bank’s assistance to Uganda could be making things worse. It’s $25 million Tourism Sector Competitiveness and Labor Force Development loan, approved in 2013, is part of a larger $100 million Competitiveness and Enterprise Development Project which, according to project documents, allocates 21% – or $21 million, to government agencies, including the Uganda Wildlife Authority. World Bank spokespersons declined say how much of that will go to the UWA, and what the money will spent on, other than “systems strengthening and procuring tourism assets.”

Before the World Bank launches any project, it commissions an environmental impact assessment, as well as a review of safeguards to protect habitats and indigenous people who might be affected by it. In this case, the safeguards and Impact Assessment documents don’t consider the risk that Ugandan security agencies, including the army and UWA, might use funds raised from the project to engage in human rights abuses and trafficking.

This matters because countless development groups, including the Global Fund for AIDS, TB and Malaria, the Global Alliance for Vaccines and Immunization, the Red Cross and the World Bank itself– have seen millions of dollars in funding sink into Uganda’s swamp of corruption. Billions more have been siphoned out of the Treasury and the workers’ pension fund and or in inflated bids for infrastructure projects such as roads and dams.

In power for 33 years, Uganda’s leader Yoweri Museveni has hung on in part by spending funds looted from various development projects on voter bribery and harsh repression. In 2017, he sent Special Forces troops into Parliament to beat up MPs who were trying to block debate about a bill that would enable him to rule for life. One of the victims, MP Betty Nambooze, may never walk unaided again. Then in August, the same Special Forces arrested and tortured four other MPs and dozens of their supporters, including the famous pop star-politician Bobi Wine

Some of Museveni’s opposition-politician-victims, if allowed to govern, might – like the leaders of Tanzania and Kenya–do a better job of protecting Uganda’s people and its wildlife than he has. But as long as the World Bank and other donors keep allowing Museveni’s government to get away with corruption, human rights abuses and wildlife trafficking, these activities will only continue. While the World Bank continues to ignore this reality, Uganda’s prospective investors and tourists should steer their dollars towards less odious regimes.

Travel News | eTurboNews

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Single-use plastic ban, food waste and local produce top priorities in Centara’s 2019 Sustainability Plan

March 22, 2019 by Forimmediaterelease

Centara Hotels & Resorts, Thailand’s leading hotel operator, is focusing on three key sustainability initiatives as part of the company’s recently announced 2019 Sustainability Plan: eliminating single-use plastic products; reducing its food waste footprint; and expanding its support of local farming and produce-growing communities.

  1. No Single-Use Plastic Products by end-2019

The elimination of single-use plastic items is part of the “Centara Earth Care” program aimed at encouraging hotel guests and tourists to be proactive about energy saving, waste reduction and sustainable environmental tourism. The sustainability plan covers five types of single-use plastic items, including drinking straws, laundry bags, take-away food containers, fitness center and poolside plastic bottles, and plastic guest room amenities. They are being replaced with items made from materials designed to minimize environmental impact.

“Centara strives to operate ethically and sustainably in a balanced manner across the entire portfolio whilst providing an exceptional level of Thai hospitality,” said Thirayuth Chirathivat, Chief Executive Officer. “We are committed to selecting environmentally friendly produce which, in turn, enables us to further incorporate sustainable strategies and development into our products and services, creating shared value at an environmental, social and economic level wherever we operate. We are also committed to ensuring a respectful, safe and healthy environment to the larger society and our future generations.”

Centara began phasing in its elimination of single-use plastic products in 2018 across all 39 of its operating properties. Under the plan, alternative products which are reusable and made from environmentally friendlier materials, including plant-based, compostable and bio-degradable plastics, will be fully phased in by year-end.

  • Phase I, targeting the elimination of plastic straws, began in August 2018. The single-use plastic straws being eliminated take up to 200 years to decompose; the new bio-straws replacing them decompose within six months. Once the change is fully enacted throughout all Centara properties, the reduction in plastic straw consumption will total nearly 2.2 million straws per year.

 

  • Phase II, eliminating the use of plastic laundry bags, began in December 2018. Moving forward, these practices will also become Centara’s standards for all existing and new properties.

  1. Food Waste Reduction

Centara’s new and continuing food-related sustainability initiatives include:

  • further reducing food waste and minimizing each property’s carbon footprint with expanded purchasing of fresh local foods from herb, fruit and vegetable growers
  • making same-day donations of surplus food to charities located near each property
  • providing local farms with pre-separated organic waste for composting
  • transforming waste at select properties into biogas fuel, a blend of mostly methane and carbon dioxide gases which can be used in place of fossil fuels.

In 2018, Centara supported the Bangkok-based foundation Scholars of Sustenance (SOS Thailand) by making same-day donations of more than 28,000 kilograms (kg) of quality surplus food. The donations provided over 86,000 servings to those in need, while the reduction in Centara’s food waste saved over 54,000 kg of GHG equivalent emissions.

Both Centra by Centara Maris Resort Jomtien and Centara Grand Beach Resort Phuket have biogas machines on-site capable of converting 30-100 kg of organic waste each day into an equivalent number of litres of organic compost and biogas comparable to nearly five kg/day of LPG fuel. Since July 2018, the Cowtec Composting & Biogas Production Machine installed at Centra by Centara Maris Resort Jomtien has been processing organic waste from the property’s kitchens, staff canteens and landscaping works. By the end of 2018, the machine had composted more than 5,700 kg of organic waste and produced 262 kg of biogas equivalent LPG.

  1. Strengthen Local Communities

Centara’s 2019 Sustainability Plan further expands the company’s support for local communities’ small farms and producers who grow food for Centara hotels and resorts in their area.

The company attributes much of its carbon footprint reduction to making approximately 70% of total produce purchases from local sources. Beyond the economic benefits to the community, expanding farm-to-table dining enables each property to provide the freshest available food items to guests.

The company’s ongoing engagement with EarthCheck, the world’s leading scientific benchmarking, certification and advisory group for travel and tourism, continues to yield consequential improvements in key sustainability metrics. To date, 15 Centara hotels and resorts have achieved EarthCheck certification and another four properties are enrolled in  EarthCheck’s Evaluate Plus program, leading to significant reductions in carbon footprints and greenhouse gas emissions across a number of Centara’s certified properties.

Most recently, the company’s leadership in environmental sustainability was recognized by the Stock Exchange of Thailand, which awarded Centara Hotels & Resorts (CENTEL) its “Thailand Sustainability Investment (THSI)” designation, an annual recognition for listed companies that operate with responsibility for Environmental, Social and Governance (ESG) aspects.

Further recognition for properties includes the “Green Hotel 2018 Award” from the Department of Environmental Quality Promotion at Thailand’s Ministry of Natural Resources and Environment, awarded to Centara Grand Beach Resort & Villas Hua Hin and Centra by Centara Maris Resort Jomtien.

Centara Hotels & Resorts is Thailand’s leading hotel operator. Its 68 properties span all major Thai destinations plus the Maldives, Sri Lanka, Vietnam, Laos, China, Oman, Qatar and the UAE. Centara’s portfolio comprises six brands – Centara Grand Hotels & Resorts, Centara Hotels & Resorts, Centara Boutique Collection, Centra by Centara, Centara Residences & Suites and COSI Hotels – ranging from 5-star city hotels and luxurious island retreats to family resorts and affordable lifestyle concepts supported by innovative technology.It also operates state-of-the-art convention centers and has its own award-winning spa brand, Cenvaree. Throughout the collection, Centara delivers and celebrates the hospitality and values Thailand is famous for including gracious service, exceptional food, pampering spas and the importance of families. Centara’s distinctive culture and diversity of formats allow it to serve and satisfy travelers of nearly every age and lifestyle.

Over the next five years Centara aims to double its size with additional properties in Thailand and new international markets, while spreading its footprint into new continents and market niches. As Centara continues to expand, a growing base of loyal customers will find the company’s unique style of hospitality in more locations. Centara’s global loyalty program, Centara The1, reinforces their loyalty with rewards, privileges and special member pricing.

Find out more about Centara at www.CentaraHotelsResorts.com

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Love to travel? Like to eat? Why Portugal should be on your bucket list

March 22, 2019 by Forimmediaterelease

The gastronomy scene in Portugal is booming with the food scene finally stepping out of the shadow of Spain. While neighboring Spain often steals the limelight as a foodie destination, Portugal shouldn’t be overlooked.

Michelin has recently awarded 3 restaurants in Portugal with their first star. The country now boasts 20 restaurants with one star, and 6 with 2 stars, demonstrating that exceptional cuisine is served in restaurants across the nation.

To give travelers a taste of the country’s gourmet cuisine, the national airline TAP Air Portugal has introduced a “Taste the Star” program through which Michelin star chefs create exceptional local cuisine which is served to business class passengers.

Now is the time to visit as the best culinary destinations become tourist hotspots. Some of the finest foodie options in the country include exquisite codfish tasting menus in Aveiro to typical Portuguese snacks, known as petiscos, in Alentejo.

Portuguese cuisine hinges on 5 icons. First, the best fish in the world in the opinion of many renowned international chefs. Their habitat and specific geomorphological location in the Atlantic give the fish unique conditions for birth and growth that enable them to acquire a taste and texture hard to match elsewhere.

Second is the cataplana, a utensil that is the delight of gourmets and those who like to conjure up all the senses around the table. Cataplana is the word for both the food dish and the spherical pot it’s cooked and served in. This pork and seafood stew is found in the Algarve in Portugal.

The third icon of Portuguese cuisine is Port wine, considered both sumptuous and sensual. Its unique characteristics come from the soil, man’s hard work, and the sunshine that ripens the fruit. This region was classified as a World Heritage site by UNESCO, as well as the Lodges in Gaia where these wines age.

Next are the sweets of Portuguese cuisine, and they are divine. In the old days, nuns would prepare their recipes of sugar, eggs, and almond in the seclusion of their cloisters. The result of the balance between flavor, creaminess, and crispiness is another icon of Portuguese cuisine, considered a truly heavenly sweet – the pastel de nata (custard tart).

The fifth icon of Portuguese cuisine lies in the human factor. The country’s chefs are increasingly talented and winning more prizes, revolutionizing the richness of Portuguese cuisine with their creativity, boldness, and good taste. Currently, Portugal is proud to have a host of chefs who work at the highest levels of cuisine, using old-established recipes or more unusual methods that often enhance the flavor and quality of local products.

Along with these cultural food icons, are a number of other products that also help to distinguish what is eaten in Portugal. The Protected Denomination of Origin (DOP) meats from local breeds – Bísaro pig and black pig, Arouquesa, Maronesa, Mertolenga, Barrosã and Lafões beef, Barroso kid (charnequeiro and transmontano), Terrincho and Bragançano lamb – whose producers work hard to maintain their succulence and flavor.

Fresh fruit and vegetables are the basis of Portuguese cuisine and of its more Mediterranean characteristics, typical of a healthy, simple, and varied cuisine. They are the product of a fertile land, which is adopting the new organic production processes that are friendly to both consumers and the environment.

For seasoning, there is pure aromatic olive oil that is conquering international markets with every passing day. Fish, soups, salads, and cheeses are all seasoned with it.

And, surprise – there are wonderful mountain cheeses produced in Portugal that the world has yet to discover. The creamy, oily, or dry goat and sheep cheeses will make foodies bless the heavens.

Meia Tigela restaurant in Portugal

To accompany all this, there is one more delightful secret that is just beginning to be revealed – excellent table wines. Created from a new generation of winemakers and producers with a new vision for the cultivation of vines, Portuguese wines are exactly the right drink to accompany meals with great quality according to the region of the country in which you are dining.

Now all you foodie travelers need to do is plan your trip, and when you arrive sit down at a table and enjoy the food and wine as you toast your delightful experience.

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Ethiopian Airlines launches direct Istanbul flight

March 19, 2019 by Forimmediaterelease

Ethiopian Airlines, the largest Aviation Group in Africa and SKYTRAX certified Four Star Global Airline, is pleased to announce that it has finalized all preparations to launch a direct thrice weekly flight to Istanbul, Turkey as of April 1, 2019.

Istanbul is Turkey’s historic, industrial and financial capital.

The flight to Istanbul will be dispatched as per the schedule below:

Flight

Number Frequency Departure

Airport Departure time Arrival Airport Arrival

Time Sub fleet

ET 0720 MON, WED, FRI ADD 23:05 IST 4:35 ET 738
ET 0721 WED,FRI,SUN IST 1:10 ADD 6:40 ET 738

Regarding the upcoming services, Group CEO of Ethiopian Airlines, Mr. Tewolde GebreMariam, remarked, “It gives us great pleasure to launch flights to Istanbul, connecting Europe’s largest city to the over 60 African destinations we serve, through our hub Addis Ababa. Turkey being one of the fastest growing countries among the emerging economies, availability of seamless connectivity options will facilitate the channeling of investors and enhance business ties between the two regions.

As we forge ahead on the path of growth and success as envisioned in Vision 2025, we will keep opening new routes to all corners of the world bringing Africa ever closer to the rest of the world.”

Istanbul marks Ethiopian’s 19th destination in Europe. Ethiopian is currently serving 119 international destinations across five continents with young aircraft with average fleet age of five years. It will also bring the number of passenger flights the airline operates to European cities to 57 per week.

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Swiss-Belhotel International appoints new General Manager for Swiss-Belinn Muscat

March 19, 2019 by Forimmediaterelease

Swiss-Belhotel International has appointed Paul Uglesic as the General Manager for Swiss-Belinn Muscat in Oman. Paul has ten years of outstanding experience in the hospitality industry working with some of the world’s leading brands.

Making the announcement, Laurent A. Voivenel, Senior Vice President, Operations and Development for the Middle East, Africa and India, Swiss-Belhotel International, said, “We are delighted to welcome Paul Uglesic to lead the team at Swiss-Belinn Muscat in Oman. Paul has a decade of strong knowledge and understanding of the hospitality sector as well as excellent pre-opening expertise targeted at achieving operational excellence and guest satisfaction. We are confident under his leadership this superb property, that is in advanced stages of development, will provide outstanding facilities in the 3-star category.”

Paul started his executive career in the industry at Radisson Blu Resort & Spa in Croatia in 2009. In 2015, Paul moved to Dubai taking up the role of Executive Assistant Manager at Radisson Blu Hotel Dubai Deira Creek and performed a task force role as the acting General Manager at the Radisson Blu Hotel in Dubai Downtown. His most recent posting was at the Park Inn by Radisson Dubai Motor City as the opening General Manager.

Upon joining the Swiss-Belinn Muscat Paul said, “I am truly proud to take up the position at the fantastic Swiss-Belinn Muscat in Oman. It is an exciting adventure for me since Swiss-Belhotel International is a great brand to work for. Together with my team, I am looking forward to launching the hotel and positioning it as a preferred address for both regional and international travellers.”

Paul holds a bachelors’ degree in economics from the University of Adelaide in Australia along with several certifications and professional diplomas in hospitality management, hotel revenue management, and general manager’s program from the acclaimed Cornell University.

Expected to open this year, Swiss-Belinn Muscat is a superb 3-star hotel enjoying an outstanding location in close proximity to Muscat International Airport. Equipped with 128 rooms and suites, the hotel is being developed to offer its guests a comprehensive range of facilities including an all-day-dining restaurant, meeting space, gym, Wi-Fi access and 24-hours room service. Given its fantastic location near the airport, the hotel will serve as the perfect abode for transit passengers looking for stop-overs and airline crews as well as corporate travellers on a short visit to Oman or those facing unexpected flight halts.

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Sexually assaulted by hotel staff? TripAdvisor tells woman leave a review

March 19, 2019 by Forimmediaterelease

TripAdvisor is the largest travel site in the world, with 456 million people visiting the site every month to search for accommodation and other hospitality sites ranked according user reviews.

Two women alleged they were raped by staff employed by businesses currently promoted on TripAdvisor and said the company is failing its “duty to public safety” in the way it handles such complaints. They said they fear others are at risk without information about prior alleged incidents being made visible on the business page. These hotels are continuing to be promoted on TripAdvisor.

One woman said she was raped by a tour guide whose business was being promoted on the TripAdvisor. After contacting the hotel where he worked and reporting him to the police, she wanted to warn other tourists.

TripAdvisor’s response was to tell her to leave a first person review detailing her sexual assault on the website.

“I was in disbelief. Am I seriously being asked to recall the humiliating details of my own sexual assault? Was this global company pushing me to relive my trauma on their forum for everyone to see and comment, or worse of all for the perpetrator who is still out there, to respond to me, troll me?,” she said. “It left me feeling shattered, hopeless and alone.”

TripAdvisor told her that they do not remove a business from their site if a staff member was accused of sexual assault or rape, even temporarily to conduct an internal review. The company then shared 5 links with her of reviews detailing sexual assault and rape, allegedly committed by staff at different hotels, as examples of how she might write her own review.

In one review that TripAdvisor shared with her in an email dated November 2018, an 18-year-old woman said she had her drink spiked and was raped at a resort in Jamaica. She claimed the hotel hired lawyers to mount a case against her, even after undergoing a rape test at a local hospital.

The resort currently has a 4.5-star rating out of 5. There is no flag on the hotel’s TripAdvisor page to suggest any such attack has ever occurred. The only way to know would be to scroll through and read more than 5,000 reviews.

TripAdvisor ranks hotels based on the star rating given by users, but individual reviews are presented chronologically on listing page for the hotel. A review which detailed allegations of sexual assault could easily be overtaken by more recent reviews and be harder to find.

There are 40 examples of reviews describing sexual assault, rape, and groping committed by staff members of highly-rated hotels and other travel businesses on TripAdvisor. In only 14 of those cases, the hotel or travel business – such as tour guides – had replied to the review, with just one review indicating whether disciplinary action had been taken against the staff member in question.

TripAdvisor left this woman’s review as pending, because she did not write it as a first person account and it remains unpublished. She told the company she did not want to publish “first hand experiences” in fear of being contacted and identified by people whose attention she did not want to attract, including the alleged perpetrator. TripAdvisor suggested she created a burner account under an anonymous name to leave the review.

TripAdvisor has previously attempted to grapple with complaints of sexual assault. In November 2017, it said it would add a warning tags to hotels where “health, discrimination, and safety” issues have been reported – but would not explicitly say what the business has been flagged for. The decision came after the company deleted a review detailing a rape case in a hotel in Mexico because the language used breached its guidelines.

The amount of time a badge remains on a business listing is determined on a case-by-case basis, but the company uses a period of 3 months as a guideline for re-evaluation. TripAdvisor said there are currently 4 flags up on business listing pages. None of the flagged hotels or travel businesses have any warning on the business page of prior allegations made about staff.

Complainants believe a red flag on a business for 3 months to evaluate the ongoing safety of the listing is not enough, especially when little to no action is taken against the alleged attackers still employed at hotels and businesses.

Another woman, Christine, 44, from Toronto, Canada, alleged she was raped in a hotel in the Caribbean while on holiday with her family. She said the process of leaving the complaint of sexual assault as a review was futile as reviews were routinely “buried” by other reviews, making it difficult for users to find.

She added that the reviews detailing sexual assault attacks should not be lumped alongside other 1-star reviews complaining about “bed sheets.”

“They definitely should have a different kind of review system, for these types of incidences so they’re not buried in with everyone’s reviews about you know, the quality of the towels or the sheets. Especially if it’s a safety issue, particularly for women.”

Christine decided to go public with her story because, she says, “TripAdvisor has a major platform and really they have a duty for public safety, because it is a big problem. I’m not overstating it when I say it’s widespread.

“Many women contacted me and said this has happened to them, too, by a different staff member at another hotel. And we need to be aware of it.”

TripAdvisor said while the company was unsure if the reviews complaining of rape would have an impact on a business, it believed reviews were “very helpful” to travelers to inform them about where to stay or visit.

TripAdvisor added it had a team of hundreds of people working on content moderation focused on “maintaining the integrity” of the site, and that thousands of reviews on the website described health and safety issues, including sexual assault and other crimes.

The company said it took into account a number of issues before giving a business a flag, including whether a staff member of a business listed was implicated in the review complaint. The company adds a flag to listings where there are media reports of the issue or when a first-hand review is not “readily accessible.”

It said its notifications are not confirmation of the events but were there to “encourage consumers to do additional research outside of TripAdvisor” of the safety of the businesses. However, the company claimed most businesses that had received a flag had taken steps to address the issue that caused the media coverage.

In a statement to the Guardian, TripAdvisor said: “It is terrible that some travelers endure serious issues such as assault or rape, and we hope our platform can be used by them to help warn and protect others. It is important that reviewers follow our publishing guidelines to ensure the accuracy of our reviews, and when these reviews are not readily available and news reports exist that detail recent and pervasive health and safety matters, TripAdvisor’s notification process helps alert travelers about potential issues at a location.”

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