Le Cordon Bleu’s Post

Great school which offers management programs outside of Hot Kitchens. Which employs excellent rigorous military like order and disciplinary training with transferability to other industries outside of Hospitality particularly Commercial Kitchens, which professors quitely did not recommend. #HBD #LCB🇫🇷 #1895 #LCBSeoul🇰🇷 #ProfessionalTraining #HealthandSafey #ContingencyPlanning #Operations #BusinessLaw

📑 A recently published paper by our Dean, Bert De Reyck, Singapore Management University, together with co-authors Xingyi Li and Yiting Deng from the UCL School of Management and Puneet Manchanda from the University of Michigan, explores the impact of Michelin ratings on customer perceptions, using data from the Michelin Guide for Great Britain & Ireland and Tripadvisor reviews.    In “Can Lower(ed) Expert Opinions Lead to Better Consumer Ratings?: The Case of Michelin Stars”, Professor De Reyck and his collaborators show that gaining or losing a Michelin star does not necessarily improve or lower consumer review ratings as might be expected. In fact, they find that decreases in Michelin stars actually improve consumer review ratings.   These surprising findings suggest that restaurant managers and experience-based businesses should be aware of the nuanced impact that expert reviews can have on consumer perceptions.    🔗 The paper is published in the prestigious journal Management Science: https://lnkd.in/g79ZQmYu #SGSMU #LKCSBImpact #FacultyImpact #Michelin #BusinessInsights #ConsumerInsights #CustomerExperience

Check out these inspirational projects by our #myfcsi consultants!

Would your practice be worthy of a 3-star Michelin rating? Should you need any assistance, feel free to reach out and we can offer our guidance – not as a critic, but as a coach to support your further success as a team. #InvestingInvolvesRisk

Would your practice be worthy of a 3-star Michelin rating? Should you need any assistance, feel free to reach out and we can offer our guidance – not as a critic, but as a coach to support your further success as a team. #InvestingInvolvesRisk

Is OKAY good enough? Actually, more accurately, when did okay become the standard? One of the things I talk about in my leadership training is “Tacit Agreement”, the act of accepting a standard by doing nothing to challenge it. I hear leaders asking their team members “are you okay?” “Is everything in your section okay?” “Are your guests okay?” With all of these questions, they are setting the bar of expectation, what are we aspiring to today? The answer is clear without ever actually saying it, the standard, the expectation is okay. So when those servers and managers then go & ask the same question of their guests, it’s reasonable but the reality is, it couldn’t be any further away from reasonable because that is not the standard that will get it done, it’s not the expectation of your guests, that in a cost of living crisis, they will come out & spend their money with you for an ok experience! We in hospitality have always had a responsibility to our guests in my book, they hand it over for the next 60/120 minutes that they have chosen to spend with us, we need to run with that baton like a 100m sprinter on the last leg of a relay race. Instead, I see dithering, faultering, not because we are bad people but because we have a thousand excuses why we can rather than focusing on that big driver called guest experience. In Monday I was at a branch of one of my favourite chains, the host understood the assignment, she took on the baton that we passed to her as we stepped over their threshold, in that relay race, she was the only one who did understand the assignment, for it went downhill from there. This isn’t hard, infact, it’s a fuck tonne of fun when done correctly, everyone is in it together with the same common goal, a purpose. How often can we say that in the world today? So, despite a nudge from me, we waited 30mins for a main course in a restaurant that had no more than 20 covers in. A manager brought our food over eventually but they were actually the main courses for the table next to us who had been sat for only 12 mins in total, had drinks with appetisers still on the table as I was being offered their mains. The mgr looked confused as I rejected her offerings of 2 meat filled dishes to a vegan & a vegetarian. 4 mins later she came back to tell me that there had been a problem with the printer & here was our food. She didn’t utter the word sorry, not because she wasn’t but because she was making excuses, when the answer was that the mains away button hadn’t been pressed when they cleared our apps, instead it was pressed when I drew it to their attention but again they mains away the wrong table because those folks weren’t ready 😬 When they came to check back, it was a drive by of “is everything okay with your food?” The answer was yes, it was okay. Not the brand standard but the accepted standard. It makes me sad, it’s avoidable but only if you’re trying. What do you expect when you go out to eat or drink? Is it Okay?

This achievement not only validates the skills and techniques I’ve developed through rigorous training and hands-on experience but also fuels my passion for the culinary arts

Tasting the Bordeaux region with my students at IAU ACM Aix-en-Provence and explaining the basic about the region different areas and classifications.

I am excited to share our latest research, "Green Human Resource Management and Green Performance in the Wine Industry: The Mediating Role of Employee Well-Being," co-authored with Eduardo Sánchez García, BARTOLOME MARCO LAJARA, and Luis Antonio Millán Tudela , published in the International Journal of Organizational Analysis by Emerald Publishing. In this study, we delve into the significant impact of Green Human Resource Management on the green performance of Spanish wineries. Our findings reveal how the well-being of employees serves as a crucial mediating factor in this relationship. The research also considers key variables such as age, size, and membership in a protected designation of origin to refine our understanding of the cause-effect dynamics at play. This paper contributes to a growing body of knowledge that supports the integration of sustainability into human resource practices. It underscores the importance of employee well-being in achieving enhanced environmental outcomes and offers actionable insights for wineries aiming to boost their green credentials. 🔗 For those interested in reading more about our findings and how this could impact the future of sustainable practices in the wine industry, please check out the full article https://lnkd.in/gGSgfQRT. Let's continue to push the boundaries of what's possible for sustainability in agribusiness! #Sustainability #HumanResources #WineIndustry #GreenPerformance #AcademicResearch #EmeraldPublishing

🎥 Watch Domingos Paciência's story | Porto Business School Alumni: Inspiring Journeys and Insights 🌱 https://lnkd.in/d_ra24n5 Thanks for sharing your journey with us! 🚀 #PortoBusinessSchool #MakeChangeHappen #UniversidadeDoPorto #WineBusinessManagement #PortoBusinessSchoolAlumni #Networking #CareerDevelopment #ShareYourStory