Is the bubble about to burst?
Has the Middle Eastern hospitality market reached saturation point?
Chefs strive to align business with pleasure
A recent survey carried out by Caterer Middle East has revealed that executive chefs in the region spend on average 63% of a typical working day dealing with the business aspects of their restaurants and only 37% of their time in the kitchen.
Time is running out to get your nominations in for the Hotelier Middle East Awards 2008


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