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07 June, 2018

FORMAZIONE CHEF E HOTEL PER 106 ITALIANI A GLION IN SVIZZERA

Manager, cibo locale, artigianale, sostenibile è ora il lusso

01 June, 2018

LÀ DOVE IMPARANO GLI CHEF

Dentro il “Glion Institute of Higher Education”

01 June, 2018

DA SUÍCA PARA O MUNDO

Há o choicolate, os Alpes e um sem-fim do escolas de hotelaria. Se é no turismo que quer fazer carreira, tem de conhecer estas duas.

28 May, 2018

WHY BIOHACKERS VERGE ON CHANGING THE WELLNESS INDUSTRY

Newspapers and newscasts pump out constant scenarios of a world seething in crisis. Governments which appear to be functioning are covertly on the verge of collapse; climate modifications herald a death knell for life; biotechnology will eliminate food, while wars and political crises ravage our planet.

23 May, 2018

THE MANY FACETS OF LUXURY BRAND MANAGEMENT

The global luxury industry, accounting for yearly spending of more than USD 1.2 trillion in 2017, according to Bain & Company, has seen a shift of focus away from owning luxury goods towards memorable luxury experiences.

18 May, 2018

FOR GRADUATES, HOSPITALITY PROMISES A WORLD OF OPPORTUNITIES

With over 1.3 billion international tourists in 2017 and more travellers crossing borders each year, it’s no surprise that hospitality is one of the most resilient and dynamic industries in the world.

14 May, 2018

ART AND AMBIENCE: HOW TO HOST THE PERFECT DINNER

Whether it’s a casual meal or fine dining, create the perfect mood for your customer

11 May, 2018

格里昂高等教育学院与瑞士青草地疗养院联合发布经理人教育课程

2018年5月8日,瑞士蒙特勒——作为荣登QS世界大学酒店与旅游管理专业排名全球第五名的院校,瑞士格里昂高等教育学院近日发布了“Wellness to Business”经理人教育课程并开设了对公众开放的健康饮食餐厅“Fresh”,以强调其对酒店行业中健康、可持续发展理念的重视。

08 May, 2018

GLION PARTNERS WITH GRENOBLE FOR DUAL DEGREE

Switzerland-based hospitality provider Glion Institute of Higher Education has partnered with Grenoble Ecole de Management in France to launch a new dual-degree MBA-MSc programme.

01 May, 2018

LA SCUOLA DI GLION, LA SALA SOPRA TUTTO

A Montreux, nella Svizzera francese, si insegna ad altissimi livelli come diventare chef ma anche come gestire il cliente, in toto.