Have you heard of the recent trends such as the “Great Resignation”, “Quiet Quitting” and “Career Cushioning” that are transforming the job market? While most leaders are aware of these trends, many seem helpless to counter the problems that are causing employees to leave, underperform, and generally dislike their jobs.
Could it be time to revolutionize the way we lead? With employee expectations changing and the younger generation currently searching for a greater sense of purpose, what does this mean for those in charge of leading and motivating the task force?
Interview with Dr Achim Schmitt, Full Professor and Associate Dean of EHL Graduate School. Here he explains the human-centric rationale behind the leadership mindset and competencies that drive the EHL MA degree programs, aimed at forming the new generation of hospitality leaders.
Emotional intelligence is a critical skill for business leaders, helping CEOs and directors build connections with employees, engage with customers and clients, and drive organizational change. It can boost productivity, assist in creative solutions, and develop teamwork and motivation in an organization.
A jewel in the Swiss crown of fine dining, Chef Franck Giovannini heads the Hotel de Ville restaurant in Crissier, famed for its long standing 3 Michelin stars. Elegance, simplicity and respect for all produce and ingredients are the hallmarks of this world class establishment. Chef Giovannini is currently patron of EHL’s Culinary & Restaurant Management Certificate program (CREM) and shares patronage with Vitalie Taittinger of EHL’s MSc in Wine & Hospitality. Dr Achim Schmitt, Dean of EHL’s Graduate School, caught up with the renown chef to talk about best practices when it comes to sourcing local and sustainable restaurants.