Travel Daily Media
DECEMBER 26, 2014
The post Archipelago to open Yogyakarta’s biggest conference hotel appeared first on TD (Travel Daily Media) Travel Daily. Alana Hotel & Convention Center Yogyakarta. Archipelago International will launch a new Alana-branded hotel in Yogyakarta next year, which is set to become the city’s largest conference hotel. The Alana Hotel & Convention Center Yogyakarta is expected to open in February 2015.
BizBash
DECEMBER 3, 2014
Catering seems to have stolen a page out of Willy Wonka's cookbook lately. Clever—and totally edible—food packaging, displays, and offbeat.
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Travel Daily Media
DECEMBER 17, 2014
The post Swiss-Belhotel enters MICE sector with new conference centre appeared first on TD (Travel Daily Media) Travel Daily. Emmanuel Guillard, Swiss-Belhotel’s senior vice president of operations & development for Indonesia, Malaysia, Vietnam & the Philippines (second left), attends the opening ceremony with James Tam, Swiss-Belhotel’s executive vice president (fourth left), and Deddy Sasmita, Swiss-Belinn ska Pekanbaru’s GM (far right).
Travel Daily Media
DECEMBER 2, 2014
The post New Zealand targets Thai MICE travellers appeared first on TD (Travel Daily Media) Travel Daily. The partnership was signed in Bangkok and witnessed by HE Reuben Levermore, New Zealand’s Ambassador to Thailand. New Zealand is aiming to drive more business events travel from Thailand, with a new joint initiative from Tourism New Zealand and Immigration New Zealand.
TravelBoom and sister agency, The Brandon Agency, release new consumer sentiment study on travel amidst the COVID-19 second wave
BizBash
DECEMBER 1, 2014
When it comes to catering, planners and frequent eventgoers see—and taste—a lot of things and have strong opinions on what's.
BizBash
DECEMBER 3, 2014
With most caterers building overages into their event plans, much wholesome, edible, and nourishing food goes to waste every day—and.
MICE Travel Today brings together the best content for MICE professionals from the widest variety of industry thought leaders.
BizBash
DECEMBER 4, 2014
Kale had its moment. But what's the next hot ingredient on menus? Chefs share their current inspirations—from octopus to anise.
BizBash
DECEMBER 2, 2014
Thanks to a social-media-hungry public and the rise of foodie culture, today's catering chefs need to be constantly feeding the.
BizBash
DECEMBER 3, 2014
From frozen orange peels to barbecue mist and a bacon garnish, these drinks have unusual ingredients that will surprise guests.
BizBash
DECEMBER 4, 2014
From sweet and savory bacon with maple-pecan topping to hot apple cider with spiced rum and cinnamon sticks, these festive.
The evolution of the DMC industry requires that it embark upon a renewed relationship with clients that is built upon transparency, trust, and understanding.
BizBash
DECEMBER 5, 2014
Today, catering is not just about what's being served but also how it's served. And with guests eager to capture.
BizBash
DECEMBER 1, 2014
As guests become more and more health conscious and caterers experiment with unusual dishes and ways to serve them, menu.
BizBash
DECEMBER 4, 2014
When your event includes food, how you serve guests is just as important as what you serve them. We asked.
BizBash
DECEMBER 2, 2014
When you need to feed a large group of people at a trade show or convention, how you serve them.
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