April, 2009


An Italian cruise liner ‘Melody’ carrying 1500 passengers was attacked by Pirates off the coast of Somalia around 180 miles north of the Seychelles. It was reported that six armed pirates in a rubber speedboat attacked the ship which sustained broken windows and bullet holes but continued on its journey with naval escort. The incident lasted for about 20 minutes and at one point they even tried to put a ladder on the bow but aborted the attempt as security personnel from the cruise line returned fire. There were no injuries reported, it must have been a total nightmare for the passengers and crew on board. Here is what Captain Ciro Pinto said in an interview with BBC…

by Teg Brar

Free Coffee at McDonald’s is creating buzz…it is a clever marketing strategy to get a slice of the Canadian Java pie! McDonald’s rolled out a new promotion in Canada offering free ‘premium roast coffee’ to consumers between 5:00am to 10:30am for two weeks (April 20 – May 3). No purchase necessary. The current state of economic affairs coupled with Starbucks closing stores and Tim Horton’s facing challenges…this is a good move by the fast food giant to get in on the coffee market in Canada. Coincidentally, Starbucks is also offering free coffee on Earth Day this Wednesday April 22, 2009…for people that bring their own cups. Read more…

by Jessica Wang, Student – Les Roches Hotel Management School, Switzerland.
I arrived in one of the mysterious cities in China. Indeed, this was the first time I visited this city and that was why I was full of enthusiasm. I took a day off before I started my training in an international branded hotel.
Day 1
At 10am, I went to the pastry department. The chefs were preparing the desserts for the Christmas Day Dinner Buffet. There were strawberry mousse cakes, black forest cakes, green tea cakes, puddings, cookies, cheese cakes and more. They cut and place the cakes on the crystal plate with amazing decoration that made me not want to eat them. The executive chef explained the different type of flours, chocolates, and equipments that were used in the pastry department. Most of the equipments were imported from Germany. Even though I did not have the chance to make the desserts, I learnt through observing. I also looked through the standard recipes for making different kind of desserts; the chefs explained to me about the temperature and the time for baking in the oven. At around 5pm, the chefs and staff members started to arrange the dishes in the restaurant. The hot trays were placed in the middle and the cold trays, and desserts were placed along the two sides. Read more…