As the hospitality industry enters the era of the experience economy, hospitality education finds itself facing a third major paradigm shift in order to meet the needs of today’s consumers, writes Jeffrey Catrett of the Institut Paul Bocuse in Lyon. Just as vocational technical education, suited to the needs of an artisanal cottage industry in the 19th and early 20th century gave way to management education suited to the industrialized service economy of the late 20th century, he argues that a new design-based paradigm is now needed to meet the demands of an experience economy requiring rapid innovation and creativity.
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The Institut Paul Bocuse trains the professionals of tomorrow for Hotel, Restaurant and Culinary Arts careers. This prestigious institute offers a unique blend of refined tradition, contemporary quality and cutting-edge innovation. It teaches time-honored techniques and modern management skills to meet the current and future needs of the foodservice and the hospitality industry around the world.
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