3. MBA Key Series Symposium
4th Edition Sustainability & Hospitality
25
Glion Timeline: 1962-2014
3
Hospitality Industry Leaders
Charles Letourneau
8
Christophe Peisert
28
Generation Y in Hospitality
Judy Hou’s perspective
32
Glion Gives Back
Red Cross Fribourg
14
Women in Leadership
Jacqueline Voltkart
18
Glion's Debut in London
5
Hospitality Innovation
Starwood Goes Keyless
7
Unity in Diversity
Third Cultural Fair
39
Ji takes you to Bangkok with 30Chf
35
GLION INSIDER
34
18
35
28
4. SGA PR & Communications
Department Manager
Felicia Ngaka
Felicia.ngaka@glion.ch
Editor in Chief
Shirley Ko
Shirley.ko@glion.ch
Assistant Editor
Franco Benitez
Franco.benitez@glion.ch
Reporters
Audrey Kuo Carolina Alcocer
Caroll Portilla
SuYi Song
Tanan Zoright
Veronica Ko
Contributors
Fabiana Maiorano
Guest Writers
Ji Poolsavasdi
Paul Chappel
Design & Layouts
Felicia Ngaka
Franco Benitez
Shirley Ko
Pictures credits See P. 47
EDITOR’S NOTE
Dear Readers,
The inaugural issue of the Glion Insider
last semester marked the beginning of one of the
greatest accomplishments by the Student Govern-
ment Association. Following an excellent precedent
set by the SGA communications team in the first
issue, the second issue represents a step forward in
realising our vision for the Glion Insider: to be-
come a world-class student-led publication in the
hospitality industry. With it, we will bring to the
forefront the latest insights in hospitality and ex-
pose the world to the faces of our institution.
Inspired by the theme of Glion's annual
MBA Key Symposium this year, the centre-piece of
this issue is on the topic of sustainability, in both
the hospitality and general business environment.
This subject is tackled from an environmental
standpoint and a lesser known, yet essential, social
standpoint. The road to having sustainability per-
meate all business practices will be a long one.
However, it is reassuring to see people from all cor-
ners of the world from different industries coming
together to further develop this topic, especially
since its impact lies beyond the lifeline of business-
es and into our every-day lives. A McKinsey Global
Survey conducted in July this year also revealed that
43% of corporations are aligning business goals
with sustainability in mind, up from 30% in 2012.
This leads me to believe that while the road ahead
may be long, that it is also full of promise.
With yet another batch of Glion students
set to graduate, and the New Year fast approaching,
it brings me great joy to seal the end of year with
the second issue of the Glion Insider. I hope you
enjoy reading it as much as the SGA communica-
tions team has in putting it together. Merry
Christmas and have a wonderful New Year!
Shirley
Editor in Chief
1
5. 2
GLION
Excellence
Since 1962
By Fabiana Maiorano
Glion’s journey began over 52 years ago as a Grand Ho-
tel based in the homonymous village of Glion, erected
upon the city of Montreux. Its extraordinary evolution
throughout the years have led it to become one of the
top hospitality management institutes in the world to-
day.
In the years of its existence, Glion has consis-
tently re-defined itself to change with rapidly evolving
educational approaches. The Institute has prided itself
in its ability to embrace progress, which is no easy feat,
as it comprises the ability to foresee, the skills to contex-
tualise and the courage to reevaluate. The opening of
the London campus in 2012 was a step forward in em-
bracing a crescent international student demand, and
also stands as a landmark to celebrate how far the insti-
tution has come.
Vision, ambition and dedication have been the
driving forces that have led Glion to excellence, and
embody the spirit of its students and faculty. These
foundations are confirmed by visible results, through
high recognition among industry leaders and compa-
nies, and exceptional success rates following graduation.
History has confirmed that Glion’s success
formula can be shortened to a simple but meaningful
aspect - its students. Glion enables students to partici-
pate in making substantial changes for its community
through different channels such as the Student Gov-
ernmental Association, as Campus Leaders, Class Rep-
resentatives or Glion Ambassadors. It is because of
these distinctive opportunities that individuals mature
outstanding entrepreneurial skills well before graduat-
ing.
The valuable alumni network has built a life
outside of Glion that makes the Glion Journey a long-
lasting one. The strong Glion spirit at first recognised
by the: Pioneers of the school, Mr. Frederic Tissot and
Walter Hunziker has seen 52 years of success and
progress, which is only a glimpse of what lies ahead.
The Glion journey remains to pave its way into the fu-
ture so that the Glion spirit will continue to ignite far
and wide.
Having reached its semi-centennial years Glion has emerged from a significant evolu-
tion since its formation in 1962, when only a small number of students represented just five
nationalities on campus in Montreux. Glion’s founders - Frédéric Tissot, an entrepreneur,
hotelier, and business developer and Walter Hunziker, a professor, theoretician, and innova-
tor in the field of tourism - created an institute that inspires and cultivates in its students the
same expertise they themselves demonstrated in its creation. From that day forward over 50
years of successful partnerships with major global companies have formed and developed,
linking a growing number of Glion students to a wide range of real-life projects, internships,
and graduate positions across expanding industries.
Today, with over 90 nationalities represented across three campuses in two countries,
students are readied with employable skills in global fluency for our increasingly connected
world. Gaining mastery in industry-relevant degree specializations they advance through
knowledge, strive to innovate and collaborate with great success, essential for truly profes-
sional leaders of our future.
Judy Hou, CEO
Glion sur Montreux, Grand hotel bellevue & belvédère in 1932
8. Glion Makes its Debut in London
By Felicia Ngaka
In 2013, Glion Institute of Higher Education Launch a new Campus in Roehampton, the east area of London.
Mrs Davey, the Dean of … and Mrs Beckett the … enlighten us about this extension, the aim and opportunities that it offers.
In 2013, Glion Institute of Higher Education
launched a new Campus in Roehampton in Eastern area
of London. Mrs Davey, the academic dean, and Mrs
Beckett, the student welfare manager, enlighten us about
the aim of this expansion and the opportunities it has to
offer.
Why did GLION choose London as its destination out of
all the cities in Europe?
Currently, the United Kingdom is the largest
higher education market in the European Union (EU),
with 2.3 million students. The demand for Business and
Administrative studies, including programs in Hospitality
Management, has also increased. The opening of the
Glion Branch Campus in London will increase the per-
centage of international students served by GIHE as Lon-
don is the #2 global destination for international students.
London is an international hub for business and
tourism, with over 70 five star hotels. Our students in
London are very close to the hospitality industry with
many opportunities to visit hotels, and enjoy unique expe-
riences.
Why was the specific location in London in which the
campus is situated, chosen?
The Glion London Campus is located at the University of
Roehampton campus in South West London. This is a
great location as it is close enough to the city centre to
allow students to visit central London (a short 45 minutes’
journey). The university campus is also close to Richmond
Park, set in a beautiful green campus with heritage build-
ings and modern learning facilities.
As one of the only campus universities in London, the
University of Roehampton meets students’ needs of a qui-
et learning environment in close vicinity to Central Lon-
don, allowing them to become part of a larger student
community.
What are the main differences between the London
campus and the Bulle and Glion campuses here in
Switzerland?
As the Glion London Campus is a branch campus
of the main institution in Switzerland, the programs of-
fered are the same as those offered on the Swiss campus.
The London Campus currently offers the BBA in Hospi-
tality Management and the PG Diploma in Hospitality
Management, with the possibility of the multi-campus
program or transfer semesters between campuses.
In addition, the ‘Glion Spirit’ is also a very impor-
tant element of student life on the London Campus; this
is something that connects the three campuses: Glion,
Bulle and London.
On the London campus, the students have the
unique opportunity to be part of the wider University of
Roehampton community, as the Glion London Campus is
the only Swiss hospitality institute in a British university
setting. This means that the Glion students are able to
engage in university life here; students are currently partic-
ipating in sports activities, university societies and enjoy-
ing the social life that a university of 9,000 students has to
offer.
Students at the London campus are able to engage
directly with the hospitality industry; with over 70 5* ho-
tels, there is no better place to be. For example, a group of
PG students recently visited seven hotels in one day!
5
9. What does the London campus have in store for Glion
as an institution?
The new Glion London Campus is a great addi-
tion to the two already existing campuses in Switzerland.
As Switzerland is the birthplace of hospitality education
and Glion has a long-standing history in the region, it is
important to have our base here. The launch of the Lon-
don Campus in turn offers students exposure to one of
the most dynamic European cities, both in terms of hos-
pitality and higher education. In addition to their intern-
ships, they have the opportunity to gather further in-
ternational experience.
Are there any further future plans to develop and in-
crease the size or infrastructure of the campus?
London student numbers will continue to grow
and the infrastructure will grow with it. There will be
Applied Learning opportunities on the campus, in-
creased Learning Resource space, increased classroom
and bedroom capacity to provide the similar opportuni-
ties as there are in Switzerland.
Alongide the opening of London Campus, there
is the exchange program which allow students from uni-
versities of six countries to enhance their studies with an
experience in Switzerland and very soon in London.
These universities include Universidad Valle de Mexico,
Universidade Anhembi Morumbi in Brazil, Universidad
Latina de Costa Rica, Universidad Interamericana de
Panama and Kendall College, Chicago among others.
After meeting several requirements, students from these
universities are can complete their studies in GIHE,
which would again be a great opportunity for them, ex-
panding their experiences and connections.
What does the London campus give as opportunities
for students?
A brand-new program was recently launched called the
multi-campus program that allows students to study in
three different campuses in two countries throughout
their course. This initiative comes alongside the opening
of the new Glion London campus in 2013.
This program offers students an international
experience which is useful in the hospitality industry and
provides an added value to future employers. Besides
this, Glion Institute of Higher Education is also offering
students an opportunity to have one semester transfer to
the London campus. This program is slightly different
from the multi-campus program as students only study
one semester in London.
With all these initiatives, Glion Institute of
Higher Education truly provides a world of advantages
for students that bring a great head start into an in-
ternational hospitality career.
6
11. Charles Letourneau
IMG Artists Senior Vice President &
Global Head of Festivals and Events
By Audrey Kuo
Meet the Ultimate Festivalgoer
What did you study in university, and how did your
career start?
I didn’t immediately go into the event planning busi-
ness. I did a music degree in college. The arts and mu-
sic have always been my passion. I moved from my
hometown in Ottawa, Canada to Russia to pursue mu-
sic studies at the Moscow Conservatory. After Moscow,
I went to Yale and it was there that I first began produc-
ing a concert series. My passion for arts and music car-
ried over to my first job in New York managing musi-
cians at Young Concert Artists. I have been working in
the artist management business since 1991. The event
planning business kind of found me in a way. From
working with Columbia Artists, I inherited a couple of
projects. One of them was the Mostly Mozart Festival
in Tokyo. The idea was to take the Mostly Mozart festi-
val in New York and bring it to one of Tokyo’s Bunka-
mura Concert Hall every summer. It went really well
but soon the guy I was working with at the company
was retiring. He recognised how much I have always
liked organising events, creating and producing things,
so he asked me to take over. I had never produced an
event prior to that.
How did you become "Senior VP of IMG Artists,
Global head of festivals and events?”
Eleven years ago the owner at IMG, who had a house
in Tuscany, proposed the idea that we host a festival in
Tuscany. That is how the Tuscan Sun Festival came
about. It was great fun and quite successful, even
though we did it with no budget and had to ask friends
for favours. We could not pay them much but we could
accommodate them and their families in a nice place.
This really caught on, the whole idea that we could cre-
ate an event that was not just a music festival, but a
lifestyle festival. With the success of this new lifestyle
festival, many other cities asked us to produce similar
events tailored to what their city had to offer. Our ini-
tial homemade idea took off and I have been doing
festivals ever since
He is not your typical festivalgoer. Even with
twenty-three years of festival planning under his belt,
you will not find Mr. Charles Letourneau rocking a
Native American headdress or in the queue for showers
at a campsite. Letourneau is the man behind the scenes
— bringing wholesome and crème de la crème lifestyle
experiences to guests.
In 2003, Letourneau and his team pioneered
the first lifestyle festival in Cortona, Tuscany. Retire the
booze bags and bright clothes, and be prepared for days
immersed in a celebration of life. The festival is a cul-
mination of classical music, visual arts, culinary arts,
literature, film, fine wine and wellness. The success of
the first lifestyle festival that has now been going on for
twelve years, has resulted in C. Letourneau and IMG
Artists producing similar events in places such as Cali-
fornia, Florida, Singapore and Abu Dhabi.
8
12. With your years of experience, what particular event
or festival was the most memorable?
They are all very memorable in their own way. Since
most of them are location specific, they are very differ-
ent. But I would have to say that what makes the event
memorable are the individual people and moments. I
once even got to work with Mikhail Baryshnikov, one of
the greatest performers of all time. A big thrill of what I
do is thinking about improving and creating a better
event than the previous. The biggest pay off for me is a
standing ovation after a festival and people saying, “this
is the highlight of my year.” You really have to be
thrilled about what you produce. We bring a lot of hap-
piness to people and I think that is the most important
thing.
For those who are looking to pursue a career in artist
management or event planning, what would you say
sets an applicant apart and makes you think, “this one
has potential?”
I like to create jobs around people, so it depends on the
individual, but the main qualities we are looking for are
motivation, good spirit, and passion. Our business is
people, so you have to like people. You have to be pa-
tient and diplomatic. If you are able to navigate through
egos, complicated personalities and are really excited to
create things, then you have what we are looking for.
What are some of the most challenging aspects of your
job?
Ironically people are the best part about the job, but at
the same time, can also be the most challenging part
since you are dealing day in and day out with people,
and some with big, complicated personalities. That is
why I think that a big key to the success of these events
is the ability to work well with people and motivate
people to want to work with you.
Can you please take us through an average workday for
an event?
I can have a three hundred e-mail day, which can be a
normal workload. Every one of these emails includes a
decision that needs to be made or something that needs
to be figured out. It is an enormous workload. There are
multiple deadlines to be met and things to be dealt
with. I spend many days immersed in numbers and
spreadsheets. Festival work is cyclical — around two
months before a festival the office can get crazy busy!
Our workdays in Napa can be as long as 18 hours but
that is all a very basic part of the job. The real challenge
still lies with people. But I would like to see my role as
overseeing everything for these events. I handle most of
the conceptualisation, programming and finances. I also
have a great team who I delegate tasks to. I always tell
them that I don’t want to hear about it unless there is a
problem. Otherwise I totally trust my team to take care
of it. Micro managing is one of my pet peeves.
What are some of the qualities that you can attribute
to your success?
What I often think about is patience and diplomacy.
Maybe that is just because I am Canadian. Canadians
are usually seen as the peacekeepers. Decisiveness and
the ability to multi-task are also crucial. You have to
know how to make things happen at the right time. Yet,
life is not all about work. Balance is really the key to
being able to go to work everyday motivate and perform
well.
What was the worst problem you have encountered
during a job and how did you solve it?
I was going to write a book with all the ridiculous things
that occurred at our Italian festival and title it “There is
a Small Problem” because that is what the Italians
would always say. But of course it was always a giant
problem. As I soon found out, different cultures have a
very different understanding of time and contracts.
There was always some crisis or disaster that needed to
be solved. Doing the same event in Napa is much easier
because if you order a piano, you get a piano. In other
places, you pay a guy for a piano and no piano is deliv-
ered. We would sell tickets for our theatre and the gov-
ernment would make a new law stating every event had
to have a different colour ticket. We spent a fortune
redesigning tickets in one-hundred different colours,
only to have them change the law back the next day.
Another time, we sold reserved seats for a concert and a
group of German tourists came to me and said that
their seats were not there. I said, “what do you mean?”
Turns out the fire marshal came that day and took out
two rows of seats because they deemed on a whim that
there were too many seats. You really have to just work
with it and be roll with the punches!.
9
13. Following Glion’s tradition and trademark, the
ESE program utilises the method of craft-based learning,
where students first learn the theory and later, apply the
knowledge acquired through internship placements.
Students of both programs, are allowed the responsibili-
ty to organise events right of the bat in their first se-
mester. One of which is the G Factor, a talent show for
students and faculty from both the Glion and Bulle
campuses. Another notable event organised by Bachelor
students is Glion Champs, which is a sporting event
dedicated to all the student body.
ESE students have proven their management
skills and their professionalism by organising successful
events. Through- out the Bachelor program which lasts
four years including two semester in internship, students
will be given the opportunity to organise ten
events ,some of a larger scale, where they will be in
charge of everything, from the logistic, to the marketing
and the finance. Students will gradually progress from
planning school events, to regional events and eventual-
ly, events for world class companies such as UEFA and
The Olympics Museum.
GIHE also offers a Postgraduate program with
an ESE pathway which allows students coming from
different industry backgrounds to specialize, add value
or to reorientate their career in ESE management post-
graduate diploma for 1,5 to 2 years. Students enrolled in
this program have the opportunity to choose within spe-
cialisations ranging from general management, finance,
and marketing.
On October 23rd, PG students presented in
UEFA headquarters a proposal regarding the organisa-
tion of recreational activities for top VVIP guests during
EURO 2016. Furthermore, PG Marketing students were
able to create an app for this same competition, which
was presented on November 7th to a panel of seven
UEFA representatives. Both events were a tremendous
success.
With several specialisation pathways in the ESE
program, students can choose between a BBA in ESE, a
BA in International Event Management, a BA in In-
ternational Sport Management, or a BA in ESE Market-
ing and Communication Management. The new pro-
gram offers a variety of options and gives students a one-
of-a-kind learning experience, where they can refine
their abilities under the guidance of industry profes-
sionals in the fast-moving environment of events man-
agement, where they will be able to apply the new trends
of the sustainability dimension, the evolution of the
“WOW” factor, and the impact of technology. Through
this program, Glion provides students with more oppor-
tunities for personal accomplishment in leadership posi-
tions.
A Rising Career Path in
Events, Sports & Entertainment
Glion’s Events, Sports and Entertainment (ESE) management program is a 15 year old project ,
whom the first Program leader was Mr. Peter Cross, and was done during a time of rising demand for pro-
fessionals in a fast-growing industry. Since 2008, this program, including a Bachelor Degree and a Post-
graduate Diploma, became a full fledged management degree.
By Carolina Alcocer Trejo
10
14. How to Leverage Social
Media for Personal
Branding
By Shirley Ko
Sandy Bouchat, the global digital manager of Laureate
Hospitality and Yves-Alain Schwaar, the global marketing
director of Laureate Hospitality spoke with students about
the importance of e-reputation and provided tips and insight
into utilising social media for personal branding.
With a 2013 survey released by Jobvite that revealed a staggering 93% of employers who are likely to use
social networks for recruiting, your e-reputation is increasingly becoming something you must take into your
own hands. Below are key things to take note of that will help you in doing so:
1. Adjust content to the purpose that each social
media platform serves. While your Facebook
profile can be more casual and tailored to re-
flect your unique personality, your LinkedIn
profile should strictly reflect professionalism,
chronicle career achievements and shed light
on your ambitions.
2. Social media profiles require permanent
maintenance. LinkedIn and almost every social
media operates as a search engine, which
means you must constantly update your profile
to optimise it.
3. Share what adds value and always give credit.
Curate content on social media that will pro-
mote your personal brand.
4. While sharing is encouraged, over-sharing is
not. Be wise not to reveal details that may
compromise your personal brand. The online
era we live in demands from us that we not
only think before we speak, but that we think
before we share.
5. Be mindful of social etiquette. Be respectful
towards people and do not do online what you
would not do in real life.
6. Do not ignore grammar and syntax. The 2013
Jobvite survey revealed that 61% of recruiters
reacted negatively to spelling and grammar mis-
takes.
Your profiles need to be nourished
and fed to reflect the evolution of
you as a person.”
Sandy Bouchat
Digital Marketing Manager,
GIHE
The Internet is one of the best platforms available
to market yourself if you know how to utilise it.
Recognise that the time you invest in your social
footprint today can be capitalised on in the future
when you begin to embark on your job hunts. Take
advantage of it and make sure that your online
persona, much like your real one, is something you
can be proud of.
Companies using
social media to
support recruit-
ment efforts
11
15. 7 Steps to an Impressive
LinkedIn Profile in 2014
1. Dress to impress
Choose a professional profile photo of yourself
and be sure to look sharp and smile.
2. Compose a creative headline
It should outline your area of study or career am-
bitions. For example, “aspiring spa owner” or
“events management enthusiast.”
3. Perfect your summary
Think of the summary portion of your profile as
the LinkedIn equivalent of your elevator pitch—it
must be well crafted to stand out. Take the time to
refine it and be sure to optimise it with relevant
keywords.
4. The ‘three Cs’: company, college and colleagues.
Do not just list the job titles and degrees you have
attained, but elaborate on the job roles and scope
of your studies to differentiate yourself from oth-
ers.
5. Collect recommendations and endorsements for
your skills and expertise.
Having others vouch for you adds validity to the
skills and expertise you claim to have.
6. Include extracurricular activities
This provides recruiters with a well-rounded depic-
tion of who you are in addition to your career ac-
complishments.
7. Join groups
This is a great way for recruiters to see where your
interests lie and also provides an abundance of
networking opportunities.
The internet is a collection of details, so be mindful of what you share"
Yves - Alain Schaar
Laureate Hospitality,
Global Marketing Director
Recruiting Statistics (2013 Jobvite Survey)
94%, 65% and 55% of recruiters use
LinkedIn, Facebook and Twitter to discover
talent.
References to illicit drugs, posts of a sexual
nature, and mentions of alcohol consumption
were likely to be viewed negatively by 83%,
71%, and 47% of recruiters.
89% have made a hire through LinkedIn, 26%
through Facebook and 15% through Twitter
42% of recruiters have reconsidered a candi-
date based on content in a candidate’s profile
65% of recruiters react negatively to profanity
12
16. The ALS Ice Bucket Challenge became a so-
cial media phenomenon following the participation
of well-known personalities such as Mark Zuckerberg
and Bill Gates. The challenge involves pouring ice
water over yourself and aims to raise awareness for
Amyotrophic Lateral Sclerosis (ALS), a progressive
neurodegenerative disease that attacks nerve cells in
the brain and spinal cord.
The disease usually leads to paralysis in later
stages as the muscles become severely affected and the
life expectancy of an ALS patient is around two to
five years from the time of diagnosis. Following the
nomination by Les Roches International School of
Hotel Management, Glion students accepted the chal-
lenge on the 12th at Lake Geneva to partake in the
Ice Bucket Challenge, while others supported from
behind the scenes.
The school has donated to the ALS Associa-
tion and encourage students to donate to this cause as
well. of September, 2014. Fifteen international stu-
dents gathered at Lake Geneva to partake in the Ice
Bucket Challenge, while others supported from be-
hind the scenes. In an effort to be sustainable, stu-
dents used water from the lake for the challenge,
which was later thrown back into the lake to elimi-
nate water wastage.
The students then passed the baton and
nominated Kendall College, Chicago and Domus
Academy, Italy to complete the challenge. Despite the
cold weather, students greatly enjoyed raising aware-
ness for the disease and even jumped into the freezing
lake afterwards. The school has donated to the ALS
Association and encourage students to donate to this
cause as well.
Glion Gives Back
The ALS Ice Bucket Challenge
By SuYi Song
Being concern for human welfare and advancement, being generous to other socially and financially useful
purposes, is also an important value that determine the Glion spirit. This semester, Glion Institute of Higher education
was implicated throughout its students in several charity struggles : ALS, Red Cross and Breast cancer; throughout dif-
ferent action lead by students within their program study or the student government association. We support to in-
crease the awareness of world population about a disease that need found to help research, we support to help as volun-
teers in our community, with people in need for human social implication, help or other support.
GLIONGIVESBACK
Be the change you want to see
in the world”
Mahatma Gandhi
13
17. The SGA contributes to many aspects of stu-
dent life, and aside from representing the student body
and striving to enhance campus life, it also has a sec-
ondary, yet crucial function - creating opportunities for
Glion students to interact with the local community.
Such efforts are geared towards instilling a sense of
social responsibility in students, which will in turn al-
low them to become more involved with their immedi-
ate surroundings.
This semester, the SGA is launching a com-
munity service initiative with Red Cross in Fribourg, in
collaboration with Laureate marketing and the Student
Affairs department. The SGA president, Grisha
Davidoff, and the director of Red Cross in Fribourg,
Mr. Charles Dewarrat, are enthusiastic about this
project and share high hopes for the outcomes of this
project.
Through providing various opportunities for
students to interact with local residents, the new part-
nership hopes to foster positive relationships between
the community and Glion students.
The first initiative will involve selling clothes
that have been donated by students, and donating pro-
ceeds to Red Cross. The next initiative will bring stu-
dents together with fifteen third-age citizens in Bulle.
Students will have the chance to interact and bond
with them, and gain some insight into the history of
Glion and Bulle from an external perspective.
This program was created with the long-term
goal of keeping these community initiatives running,
bettered by improvements year after year. While the
community programs at present are only offered to
students at the Bulle campus, the idea is to eventually
expand it to the Montreux and London campuses, and
perhaps even to Laureate sister universities such as Les
Roches and Kendall College.
Glion Gives
Back with
Red Cross
Fribourg
By Carolina Alcocer Trejo
Many Initiatives for One Goal
14
18. The Pink Event
The Pink Event was organised by an exceptional
team comprised of Glion ESE students who were man-
aged by Marie-Sybille Mignot, a student in the Event
Sport and entertainment program, Mrs. Bernadette
Marcato, Head of Housekeeping in Glion, with the in-
dispensable collaboration of Mrs Christina H. Ligthart,
president of the “Association des Gouvernantes
Générales” (AGG). The night’s purpose was to raise
funds and promote awareness for the fight against breast
cancer, one of the most prevalent forms of cancer among
women. Glion’s contribution to the cause stems from
the values Glion place in giving back to the community
and especially to those who need it.
Apart from the active involvement of ESE stu-
dents, Mr. and Mrs. Marcato, numerous Glion represen-
tatives participated in making the event achievable. It
was a collaborative effort of the marketing team, recep-
tionists, and food and beverage assistants who were
present on the day to revel in Glion’s contribution.
One hundred and twenty guests were present
and among them, two exceptional speakers took the
stage and addressed the sensitive subject of breast cancer
By Fabiana Maiorano
It was already dark when I arrived
at the city centre and as I approached the
hotel, I saw young witches and ghosts wan-
dering the busy streets. After battling with
several drivers for a parking spot and mul-
tiple attempts to position the car correctly,
I finally parked my friend’s Volkswagen.
Once I grabbed my camera and slipped
into a pair of black Stilettos, I felt as if I
were in disguise, poised to attend the event
of the semester: the Pink Event.
19. through a series of real-life stories that connected with
the audience and captured their attention; "Breast cancer
should not be a taboo argument, something to hide from
others, but rather a subject of discussion." The impor-
tance of prevention was also an emphasised topic, as the
speakers cited a 89% survival rate for women who dis-
cover the cancer in its initial stages through periodic and
persistent check-ups.
Dinner was later delightfully interrupted by a
catwalk of elegant clothes sponsored by the main spon-
sor: Mountain Air Verbier which provide exceptional
fashion clothes from different haute couture brand, such
as Ralph Lauren, Zadig & Voltaire, Vanessa Bruno, ect.
The clothing was up for bidding and the proceeds of
which were donated to charity. It was the embodiment of
glamour with a purpose. The Glion team was also able to
create a magical and elegant atmosphere contoured by a
unique setting: the Beau Rivage Palace in Lausanne. The
dimness of the chambers made delicate pink beams
stand out, which were lit brighter by the dazzling sense of
humour of the host, Mr. Egidio Marcato.
The night was etched in my mind on my way
back to school. From riches to rags as some would say, as
I slipped out of character, out of my disguise. Though
the event had ended, the awe from admiring the
evening’s beauty lingered on. But most of all, I was
amazed by the professionalism of the students organising
the event. It was the undeniable gratification from being
a part of such a meaningful event that remained. It was
one of those feelings that eluded all disguises.
Breast cancer should not be a
taboo argument, something to
hide from others, but rather a
subject of discussion."
16
Official Sponsor
20. An exceptional event is set to be held on
Thursday December 18th, 2014, at the Skating rink of
Vernet in Geneva, where Figure Skating stars will be
invited to take the stage and put on a memorable per-
formance worthy of legends. This event was organized
to commemorate the 150th anniversary of diplomatic
relations between Switzerland and Japan, and to unite
some of the greatest skaters in the world to display
the highest level of ice skating performance.
Robert Dierking and Anna Benauer, Glion
ESE graduates from 2012, are coordinating this spec-
tacular gala guided by Stéphane Lambiel, the most
well-known Ice Skater in Switzerland. Although their
participation will take place off the rink, they will still
have considerable influence as they are in charge of
leading backstage operations, which are a crucial part
of this magnificent gala.
During this event, the audience will witness
unforgettable performances from skaters such as
Akiko Suzuki, a Japanese champion, and Nobunari
Oda, who is coming to Switzerland for the first time.
The ambience will be set by the classical pianist, Ko-
taro Fukuma, who has played in some of the most
famous venues such as the Victoria Hall in Geneva
and the prestigious Philharmonic Orchestra.
The audience will also have the opportunity to ad-
mire the grace of the five-time Italian champion Car-
olina Kostner and the performance of French dancers
Nathalie Péchalat and Fabian Bourzat.
During an interview, Mr. Lambiel confessed
that this event will be an adventure for him, as it will
be the first with such complexity involving the organi-
sation of performances, music and lighting, among
other factors that have to be considered from begin-
ning to end.
Anna Benauer and Robert Dierking
Invite You to see the Ice Legends
By Felicia Ngaka
For further information, please visit:
www.icelegends.com
contact@icelegends.com
Special Figures SA
Chemin du Pro-de-Narre 19
17
21. Woman in
Leadership
Meet
Jacqueline Volkart
General Manager
at The Ritz-Carlton
By Shirley Ko
You do not find a career and life-long passion for hospitality — it finds you, and for Jacqueline Volkart, a
veteran Lady of The Ritz-Carlton for over twenty years, it found her at home during childhood. There were al-
ways guest events at home that made close encounters with people and the love of it a part of Jacqueline’s life
growing up. She completed her undergraduate degree in École Hotelière de Lausanne, where she was one of ten
women in the entire class of one hundred students. She went on to work in many places, including Hyatt and
Marriott, before finally establishing herself at The Ritz-Carlton, where she became the General Manager of three
different properties in Miami, New York and now, at San Juan in Puerto Rico. Here, she continues to satisfy her
love of meeting people every day.
Jacqueline was the first
woman in her class to assume a
leadership role in a hotel, making
her advice invaluable for women
who aspire to be leaders and man-
agers. She emphasises that female
leaders must always remember to
be ladies.
“We have our talents as ladies
and we must stay true to our-
selves...if you are too tough,
people will not follow you.”
We must not forget to
have fun in the work that we do
even at more challenging, leader-
ship positions. She goes on to add
that we are turning a page with
how companies are perceiving
women and the increasing regard
for a lady’s perspective within an
organisation.
When asked about advice
for all students, Jacqueline points
to the importance of being humble
and flexible. Humility demands
from students to arrive at their
first job with an open mind, a will-
ingness to roll up their sleeves and
a desire to give praise to existing
structures of the organization.
While a world-class education in
hotel management builds an in-
credible foundation for a career in
hospitality, it is crucial to recognise
it is only a stepping stone to what
can be learnt on the job.
Embracing what you can
learn from your superiors and
peers should begin from the outset
of a career, and is something that
18
22. extends even into senior positions.
Jacqueline’s completion of a mas-
ter’s degree in business adminis-
tration at Glion after more than
twenty years of work experience is
a testament to how learning
should be an ongoing process. “I
wanted to modernize my hospitality
perspective, widen my knowledge and
ideals, and extend my relationships
globally.” But more importantly for
her, further education served to
reinforce her love for The Ritz-
Carlton philosophy and values
that she holds dear to her heart.
The same values that she looks for
in candidates applying to work for
The Ritz-Carlton: a genuine desire
to care and sincerity in wishing to
make guests happy.
Flexibility with relocation
in the later years will be essential,
as career growth opportunities
tend to surface in a wider geo-
graphical net. However, she adds
that it is important not to confuse
flexibility with jumping from job
to job, and recommends staying in
each position to receive at least
one promotion before moving on.
Although the road to be-
coming a General Manager is
unique to every person, develop-
ing skills in two disciplines will
provide a competitive edge in do-
ing so, as it will train the ability to
multi-task and lead different
teams in the future. Jacqueline’s
path focused on the meetings and
special events track in the food
and beverage department, as well
as in rooms operation, which gave
her the opportunity to liaise with
every department and later in-
stilled in her the organization
skills that she applies to this day.
With the day-to-day man-
agement, Jacqueline advocates a
hands-on approach and believes
that, “as a leader you have to be out
and about, in the lobby and with the
guests every day because you cannot
have an impact just by visiting occa-
sionally.” Assuming the role of a
General Manager has not isolated
Jacqueline from frontline interac-
tions, providing her team with
support they need to develop and
grow. She also believes that being
a great leader is about “involving
ladies and gentlemen in the work that
affects them,” and coaching them
in what they are passionate about.
It all comes down to fostering a
fun and creative environment to
develop the talent and passion of
your team because only when you
support your staff, will they in
turn, support you.
In the end, it goes with-
out saying that you cannot rise to
a position of leadership in the
hospitality industry without show-
ing strength — both emotionally
and physically. Remember to stay
humble, be flexible and for
women, to stay true to whom you
are as a lady Along the way you
will be faced with more than your
fair share of obstacles and the sac-
rifices you make will not be easy.
However, if there is one thing to
remember that Jacqueline repeat-
edly remarks on, it is to always
have fun and remind yourself
every so often, why it is you love
what you do.
I wanted to modernise my hospi-
tality perspective, and widen my
knowledge and ideals.”
Jacqueline Volkart
19
23. Of GLION
Kristien Van der Gucht
Residential Life Manager
Former pilot for 25 years
I used to travel the world, now the world trav-
els to me.”
Fascinated with aircrafts as a child, Ms Kristien always had a dream of
flying. This love for airplanes all started with her dad bringing the family
to airports on weekends. Back then, it was uncommon to have women
pilots so she went on a completely different route towards linguistics. But
it never felt complete. A fated meet up with an old friend opened up
connections into the industry and from then on, the path to realising
her dream all began. The path towards fulfilling her passion was not easy
but with determination she made it. Her advice, always follow your pas-
sion and that’s the best reward we can have in life.
HUMANS
Hampus Holmberg
E76 Marketing
Landeskog-Underwear startup company co-owner
“The fruits of success always begins with one small
step
From just a casual talk with friends, an idea came up to start an under-
wear company for guys aged 12-25 that would eventually compete with
David Beckham’s profitable company. The reason behind this is to de-
sign underwears that are practical and comfortable for men. A start up
then began with four board of directors, the company is now seven peo-
ple strong with plans to increase to 15 by the end of 2014. The first icon
for the brand is Gabriel Landeskog, a Swedish national hockey player.
Plans are in line for brand expansion and production is in process.
Hampus believe entrepreneurship is the best way to success, therefore,
he plans to be fully committed into his business after his graduation.
By SuYi Song, Inspired by “Humans of NewYork”
20
24. Javier
MBA
Semi-professional skier
An athlete cannot run with money in his
pockets. He must run with hope in his heart
and dreams in his head.”
Emil Zatopek
Javier’s grandfather was one of the founders of Aramón Formigal,
the biggest ski resort in Spain. He developed his passion for the
sport growing up skiing with his family since the age of 4. He con-
siders skiing not just a sport but a significant part of his life. He
wanted to compete on the international level, but it was difficult
with the lack of support from the community. He has always
dreamed of balancing his passion for working in hospitality business
and skiing. His dream came true when he went to Austria. He
learned the German language working in Berlin, and he qualified to
be a member of the best Ski Club in the world, The Ski Club Arl-
berg in Austria. This opportunity allowed him to combine two of his
best interests, which are working in hospitality industry and ski
trainings on daily basis. He is still a part of Ski Club Arlberg to this
day, and is looking forward to what future holds for him while study-
ing in Glion.
Yasmin Lukatah
E42
“Be yourself, everyone else is taken.
Born in Seattle to an American mother and Palestinian fa-
ther, Yasmin lived in both the United States as well as the
Middle East for a number of years. After taking a gap year,
Yasmin found herself in Glion, following the footsteps of
her parents and entering the same industry as them. As the
daughter of parents who own a well-known restaurant in
Seattle called B&O Espresso, she has had many early touch-
es with all the ups and downs of the food and beverage
business. Originally started by her mother serving coffee
alongside elegant desserts, the concept started to change to
include Arabic and European food when her father came
into the picture. Now they have been operating for the past
36 years. Seeing her parents’ passion in this industry, she
now desires to be part of it and to own a luxury spa in the
future.
HUMANSOfGLION
21
25. Oukabay Abhijiit
E72 Tourism
First person from Madagascar in Glion
Once you visit Madagascar, you will under-
stand the beauty of nature.”
With many opportunities present in Madagascar, one can hope
for greater things to come to this country. Ask anyone in
Madagascar and they will tell you how different the country is
compared to the movie made with its name. Lemurs, a type of
monkeys, and Baobab trees are unique to the island of Mada-
gascar. What else can one expect from this place? From city
buildings to clear beaches and white sands, Madagascar has
much to offer. Malagasy people are diverse and kind. All these
factors make this republic an ideal tourist destination. Bringing
his experiences from Glion back home, Abhijiit has planned to
install sustainability in this country so that what makes it spe-
cial is always preserved.
Mr Claudio Zucco
Tourism teacher
28 years at Glion since 1986
“The world is a book and those who do not
travel read only one page.
St Augustine
Teaching more than 9000 students during his 28 years
of service in Glion, Mr Zucco has seen different types of
students coming and going. Of this he has noticed that
students of this generation are often digitalised, multi-
cultural and individualistic but able to work efficiently
in teams. Students nowadays also learn less from books
but more from other sources. The school has grown to
be able to offer more to students in terms of access to
resources and improved teaching quality. Three things
make Mr Zucco proud to be a teacher: seeing his stu-
dents develop from first semester to final dissertation,
contributing to students’ knowledge as future managers
and running into students while on his travels around
the world. He advises students to always stay connected
to a network as they open many opportunities and to
always continue learning.
HUMANS of GLION
22
26. From ‘Cradle to Grave’
Reflections on a tour with
Mr. Paul Chappel
I have just returned to a snowy Bulle following a series
of trips in the last month, where I found myself in Mexico, Peru,
United Kingdom and the USA. The experiences were such that
I could experience the Glion brand from ‘cradle to grave’. In
other words, I had a unique experience over a few weeks where I
had touch points with the journey of a Glion student from all
stages. In the entry stage, I visited high schools from the USA to
meet educational counsellors advising 17 year olds on their fu-
ture careers. Further from the entry stage involved the students I
met in South America in a Glion certificate program hosted by
Laureate-operated universities in Mexico City, Mexico and Lima
in Peru. Finally, I got to touch base with the Alumni in New
York City, USA, who have graduated and are now embedded in
the world of work.
At all points of my journey, Glion was seen to be one of
the world’s leading educational institutions that not only pre-
pared graduates for work in the hospitality field, but also for the
broader ‘experience’ industry. Professional pride was a phrase
that was often a part of discussions with prospective students,
current students and even long-time alumni who are true am-
bassadors of the Glion brand and spirit. This professional pride
was also evident through networking events where alumni dis-
cussed how studying at Glion benefited their career progress.
This was of particular interest to prospective students who re-
ceived first-hand insight into the fact that Glion’s reputation did
not only lie in the quality of education provided, but in the
great opportunities laid out at graduation and beyond.
From these travels and experiences of late, there is one
overriding take-away that I would like to share and that is the
strength of our Glion brand. At all the levels I have described,
the one underpinning message is that Glion represents Quality,
and is recognised in offering a truly beneficial and world
renowned education. The image that comes to mind is the spark
of the Glion spirit that ignites early on in New York high
schools and South American universities, which continues to
burn throughout the study programs and in times spent off
campus. This was especially evident in the students I met who
were away on internship. The flame burns brightly and contin-
ues to do so through the Alumni and in their affiliation to the
AAG. It is clear that the ‘Glion Spirit’ is never extinguished. My
mini world tour has certainly invigorated my immense pride in
the profession to which I belong, the job I do and the institu-
tion I work for.
Paul Chappel
Head of Academic Product
Innovation & Initiatives
It is clear that the ‘Glion
Spirit’ is never extinguished.”
23
27. Why Students Need Studlist
By Carolina Alcocer Trejo
Studlist is a new web service designed to sim-
plify student life in many ways. It functions as an on-
line marketplace where students can find special of-
fers and discounts from local businesses, or utilise to
offer products. The website was originally created by
Svyatoslav Abashkin and Denis Nagulin, an alumni
and current student of Glion. The adventure started
two years ago with Svyatoslav while attending en-
trepreneurial class with Mr. Phil Hanson, who ad-
vised the class to “think, create and try.” With this
statement as his new motto and by joining forces with
Nagulin, Studlist was born.
After the initial conception stage in June this
year, Studlist was officially registered as a company,
with the main objective to aid students, by linking
them to discount offers from businesses and possibili-
ty to create an online marketplace within institution
for selling, buying or exchanging products and ser-
vices during educational period. This tool aims to
reduce the time and efforts required when searching
manually and individually for an internship.
Even as an emerging company, Studlist has
already begun participating in philanthropic work. A
project in Nepal was recently carried out in associa-
tion with the Foundation of Action Kharikhola to
help provide children with health care and education.
Thanks to this program, thirty two children received
invaluable support this year.
Studlist does not only help students with re-
ducing the time and efforts needed in their job and
internship searches, but also with providing a source
of income. Students can benefit from promoting
Studlist and its services to other companies, and earn
a commission for every company that signs up for a
membership.
For further information, visit Studlist’s web-page:
www.studlist.com
Think, Create andTry”
Mr Phil Hanson
Lecturer in Management and
International Business Law
Inspired by a lecturer during their studies at Glion, two students received inspiration to start their busi-
ness. After conducting thorough market research, Svyatoslav Abashkin and Denis Nagulin conceived the idea of
“Studlist”. The web service that will change the way students live, find jobs and make money
From left to right : Denis Nagulin, Svyatoslav Abashkin and Tima
Skrybin in Gruyère, Switzerland
Denis Nagulin is a former professional car racer
24
28. The 21st century has witnessed a shift in mindset
towards the belief that the benefits of sustainability are
transferable to society as a whole. Businesses nowadays are
more sensitive to the world’s environmental and economic
concerns, and are more prone to address sustainability. This
is reflected in McKinsey’s global survey results in July 2014,
in which executives stated that sustainability is becoming a
more strategic and integral part of their businesses. Accord-
ing to the survey, 43% of companies seek to align sustain-
ability with their overall business goals, mission, or values.
SUSTAINABILITY
MBA Key Series Symposium 4th Edition
By Franco Benitez
25
29. The speakers presented a wide variety of
views and concepts regarding the topics of Sustain-
ability and CSR. One of which was the principle of
the “Triple Bottom Line”, which outlines how the
three dimensions of profit, people, and planet can
maximise long-term success of a company. The tradi-
tional profit dimension addresses economic growth
and the reduction of costs; the people dimension
affects social growth and employee welfare; the plan-
et dimension refers to the responsible resource con-
sumption, waste management, and land use. Focus-
ing on the people dimension, three factors must be
taken into consideration. Firstly, employees must be
granted with welfare promotion and trained, because
companies that attract and retain the best talents are
the best rated in CSR. Secondly, business partners
must follow all the minimum sustainability stan-
dards. Finally, the community should be granted
with charitable contributions.
During his presentation, Mr. Klumpp men-
tioned a book called “The Limits to Growth” by
Donella Meadows, Dennis Meadows, Jørgen Ran-
ders, and William Behrens III. In this book, three
possible scenarios are presented for the mid to latter
part of the 21st century, all measured by five vari-
ables: world population, industrialisation, pollution,
food production, and resource depletion. The first
two scenarios saw “overshoot & collapse” of the
global system; the third one saw a stabilised world.
The truth is that humanity is utilising more than
what the planet can provide, and it has acquired an
ecological debt, and the interest paid —food short-
ages, soil erosion, and the build-up of carbon dioxide
in our atmosphere— comes with devastating human
and monetary costs. But how can we repair the dam-
age that has already been done? How can we move
away from the first two, more dire scenarios and di-
rect ourselves towards the third, more stabilised one?
One way to start is through the application
of environmental sustainability standards in busi-
nesses, for, as Mr. Maillard mentioned during his
presentation, “companies are part of the problem, but
they are also part of the solution.” He proposed a three-
step approach that small and medium enterprises
(SMEs) can pursue to ensure that their efforts are
having measurable impacts.
1. Achieve a label (Ex. Bio-hotels.info, bio-
suisse.ch, goutmieux.ch, and Minergie)
2. Manage your impact (Contract services such
as OKpilot for SMEs, and ISO14001 for
larger companies)
3. Continue improving your performance
Honouring its reputation of constant innovation and of adopting new market trends, Glion
launched the fourth MBA Key Series Symposium, addressing both Sustainability and Corporate Social
Responsibility (CSR). Its fourth edition was held at the Bulle Campus on September 16, 2014. In this
edition, students had the chance to listen to presentations given by industry professionals, such as Géral-
dine Pauly (director of BonSens Conseil and former SD manager for Accor Hotels), Jean-Pierre Klumpp
(Senior Executive at the Sustainability Management School), and Yvan Maillard Ardenti (co-founder of
evolution.conseil). Also, a roundtable was organised between Xavier Destribats (President Europe of
Kempinski Hotels), Philip N. Soury (Director of Kerdos Consulting), and Francis Mathieu Financial
Consultant). “These conferences allow students to see issues through the practical lens of working man-
agers and to complement theoretical models,” says Dr. Glanz, Dean of Graduate Studies. Students are
able to interact with industry leaders and to test out ideas outside of the conference hall.
SUSTAINABILITY
These conferences allow stu-
dents to see issues through the
practical lens of working
managers and to complement
theoretical models”
Dr. Lyn Glanz
Dean of the Graduate School
26
30. This process aims to integrate environmen-
tal management in the operations of a company to
bolster commercial success. Applying environmental
sustainability in businesses have been proven to
lead, in the long-term, to overall cost cuttings, com-
petitive advantage, employee motivation and the
attraction of talented labor force, which translate to
higher productivity and lower turnover, and last but
not least, a favourable reputation. Finally, Mr. Mail-
lard advises companies to communicate their envi-
ronmental measures to their stakeholders, for it may
increase their overall corporate value.
Clio has taken a proactive stance in aligning
its corporate mission with sustainability standards.
Not only are students applying the teachings of sus-
tainability and CSR in class, but they also get to
study in and inhabit sustainable GIHE facilities that
follow eco-friendly standards.
During an interview with Jacques Tarit, In-
frastructure and F&B Manager of Glion, the future
plans in terms of sustainability for the school was
discussed. Glion currently holds the Sustainability
Tracking Assessment and Rating System (STARS)
that measures sustainability performance in colleges
and universities. While STARS has allowed Glion
to build a strong sustainability community within
campus, the university is striving to acquire the
Green Globe label. This label focuses on sustainabil-
ity performance of travel and tourism businesses and
their supply chain partners, which will hold Glion
compliance to the highest international standards of
sustainable tourism.
Besides the new certification, MINERGIE®
Standards are upheld in both the Tissot residence
buildings and the new Academic Centre, and are
the most ecological buildings to have ever been built
in Bulle. They are equipped with solar panels and
linked to the “remote heating” system for the city of
Bulle to generate heat by burning local wood.
Also, Glion supports the use of alternative
transportation, such as bicycles, through a student
rental system that offers price reductions, and allo-
cates parking stations for bicycles on campus. Final-
ly, students on both campuses are learning to “live
green” through the institute’s environmental poli-
cies. The campus provides ample recycling bins
across campus to reduce waste and uses LED light-
ing that are motion-activated in public areas to min-
imise energy consumption.
Accor’s policy of planting a tree for every 5
towels re-used, which is within the Planet 21
strategy, has resulted in the plantation of
over 3 million trees around the world since
its creation.
Take care of your associates
and they will take care of
your customers”
J.Willard Marriott
SUSTAINABILITY
27
Between the Montreux and Bulle cam-
puses, the average energy consumption
per month accounts for 2.2 million kW/
h. Most of this energy is provided by
hydroelectric energy, solar energy and
biogas created from food waste.
800 kilograms of food waste are pro-
duced every week, most of which is
transformed into biogas.
31. As a student, Christopher Peisert never imagined he
would have a career in the Hospitality Industry. Howev-
er, he was always willing to learn and try out diverse
experiences even as a young man. With his Bachelor of
Arts in German and Minor in Computer Science Engi-
neering from the Ohio State University that he earned
in 2005, Christopher was initially interested in working
for a renowned IT company like Google, rather than
working in hospitality. Nonetheless, Christopher had a
taste for adventure, which led him to Las Vegas, where
he was hired as a hotel reservationist..
The day before he was supposed to start, he
learned of an opening for the position of Housekeeping
Coordinator at the MGM Grand, reporting to the Vice
President of Housekeeping and Environmental Services.
Christophe seized this opportunity and made the best
of it. This position was his first job in Las Vegas, and
was an important step in his career growth thanks to
mentoring from numerous MGM Grand leaders and
coworkers. He learned about financial statements,
staffing analysis, and overall hotel operations. “It was a
major turning point in my career”: a milestone in his jour-
ney.
In 2006, Christophe actively participated in the
launch of a computer system called the Hotel Service
Optimisation System (HotSOS) at MGM Grand, which
was used to track guest requests and property mainte-
nance work orders. Christopher became the property
HotSOS Administrator, which was a natural fit with is
computer background.
In 2008, Christopher arrived at Bellagio, where
his first mission was to implement HotSOS. His work
with HotSOS enabled him to network with other Ad-
ministrators at the various MGM Resorts International
properties and further develop his career.
It is widely known that when it comes to Sus-
tainability, Europe has been ahead of the United
States. However, sustainability success stories in the
United States are becoming more common, such as
leading cities like San Francisco, California and Seattle,
Washington.
In 2007, during the construction of City Center, MGM
Resorts International created a Corporate Sustainability
Division. Since that time, MGM Resorts, along with the
other major Las Vegas Strip resort companies, have be-
come leaders in Las Vegas and are helping to change the
perception of the city.
Christopher Peisert
The Bellagio goes Green
By Felicia Ngaka
28
32. Once again, an unexpected turn of events
put Christopher in the position of sustainability
chairman at Bellagio. Despite his unfamiliarity with
the subject, Christophe learned the ropes with with
support from the Corporate Sustainability Division
One of their major initiatives was to increase Bella-
gio’s recycling rate. In 2008, the recycling rate was
only 12%,. In 2011, a bid was conducted to find
recycling partners who specialized in different as-
pects of waste management ranging from sorting
waste at recycling docks to converting yellow grease
from restaurants into biodiesel fuel. The new recy-
cling program launched in 2012 and resulted in
increasing the recycling rate from 28% in 2011 to
50% in 2012.
From a managerial point of view, was it hard to
unify the employees across multiple properties?
It was a growing process for the entire
company. The Corporate Sustainability Division
(CSD) helped ensure that best practices were
shared across the properties and created a platform
called Green Advantage, which provided a strategic
approach to how we pursued sustainability. The
goals of Green Advantage were natural resource
conservation, green building (including
renovation), recycling and waste management, the
supply chain, and outreach and education. A good
example of a company-wide initiative to share best
practices and tell the MGM Resort’s sustainability
story was pursuing Green Key certification in 2010
for all the Las Vegas properties.
Initially, Bellagio earned 4 Green Keys, and then 5
Green Keys in 2013, the highest rating from Green
Key Global. Bellagio has also been recognised with
TripAdvisor’s GreenLeaders Gold Badge.
A new program being piloted by Bellagio is
to work with Global Soap, to reprocess used bars of
soap for distribution to communities around the
world that do not have access to sanitation prod-
ucts. This initiative is helping to make a real impact
in fighting hygiene related illness, especially among
children.
By collaborating with WeSpire in Boston,
a web application was developed for MGM Resorts
International called “My Green Advantage”
. This app enables all employees to earn points and
badges through friendly competition by completing
actions that help reduce environmental impact and
give back to the community.
29
33. Why did you choose MGM Resorts International?
MGM Resorts International is a global hospi-
tality and gaming leader. “When I first started at
MGM Resorts, I was attracted to the company’s success.
However, I have grown to respect and value the company’s
investment in its employees and how committed MGM
Resorts is to giving back to the communities in which we
do business. Corporate Social Responsibility, which in-
cludes environmental sustainability, diversity, and philan-
thropy, is deeply embedded in our culture.”
”
What is it like for a young graduate to work in
MGM?
MGM Resorts International is a flexible
company with exciting growth projects happening in
National Harbor, Maryland; Springfield, Mass-
achusetts; and Cotai, China.
MGM Resorts is also evolving to become a leader in
talent management by providing assistance with
career planning, leadership development programs,
and performance-based feedback to drive employee
engagement.
For new graduates, MGM Resorts created
the Management Associate Program (MAP), allow-
ing them to acquire valuable experience in different
departments. At the end of the program, each MAP
participant is offered an assistant manager or equiv-
alent position in the company. Christopher believes
that, within MGM Resorts, “there is more and more
opportunities to grow, and this will only keep improving.”
What is your next step?
Christopher is interested in the Asian mar-
ket and rising importance of China in global trade.
He remains open to new roles, possibly in corpo-
rate.
Why China?
“I think that Asia is now equally important eco-
nomically to Europe and North America.” Mandarin is
the most commonly spoken language in the world,
and Christopher feels that, “Asia is going to be more
and more important as international barriers continue to
break down, and globalization links businesses around the
world.” He believes that the more skills someone has
to communicate with different cultures in business,
the more it enhances the chances of success for the
company and the individual.
Do you have any regrets, something you would
have done differently?
During his 20s, Christopher was struggling to
choose between which career path he should take:
working in information technology or the Hospitali-
ty Industry. The time he lost due to this hesitation
is his only regret. However, He is convinced that he
made the right choice by choosing the hospitality
industry. “Working in the hospitality industry has
taught me a lot about people, management, and
business in general. When I was in Engineering
School, I had practical and technical knowledge, but
I didn’t know much about working with teams and
business. I truly believe that emotional intelligence
and knowing how to work well with others is more
important than the knowledge acquired through
book learning.”
“My main recommendation for future graduate stu-
dents is to follow your heart and your passion. If
you really want to do something, ask yourself the
following question: if you had all the money needed
to do anything you wanted, what would that be? If
the answer has nothing to do with hospitality, then
you probably shouldn’t be working in the hospitality
industry.”!
Ask yourself the following ques-
tion: if you had all the money need-
ed to do anything you want, what
would that be? If the answer has
nothing to do with hospitality, then
you probably shouldn’t be working
in the hospitality industry.”
30
34. The newly formed Entrepreneurship Com-
mittee this semester kicked off to a great start, as
many Glion students were enthusiastic to showcase
their entrepreneurial potential and determination to
succeed. Much like a Glion 'Shark Tank', the com-
mittee provides students with the opportunity to
present their business proposals to industry people
with the hopes of attracting seed capital.
The committee is a two-semester commitment
and will be directed by LRG student Fabian Modena
this year, who will occupy the position of project
leader to oversee the organisation of the group. The
committee is divided into the operations, marketing
and finance department, and committee members this
year include Julien Laloye, Teresa Costa Monteiro,
WanXin Chen, Felicia Ling, Eliott Chirin, Edoardo
Cariglia, and Franco Benítez. Motivation will be de-
manded from these students as they work tirelessly to
achieve the final goal of presenting an innovative, yet
feasible business proposal to potential investors.
Mentorship and Access to Industry Professionals
A mentor from the Glion faculty will be as-
signed to guide the members throughout the project.
Students will also receive guidance from department-
specific advisors from time to time. To assess the feasi-
bility and practicality of the project, especially against
the backdrop of the current business climate, a jury of
industry leaders will be gathered to advise the commit-
tee. The first draft of the proposal is to be presented in
front of a jury made up of industry leaders. The cho-
sen project will be announced in week ten of the fol-
lowing semester and results will be published in the
SGA newspaper.
The entrepreneurship committee is the per-
fect platform for aspiring entrepreneurs to exercise
creativity and develop ideas, but importantly, to put
them into practice. With access to industry profes-
sionals, and under the guidance of a mentor, the
committee will propel students towards realising their
visions. Students should recognised this as a golden
token to showcase their passion and talent while
grasping an invaluable career opportunity.
Next Generation Leaders
To give our students an entrepre-
neurship experience and to
showcase the talent of our in-
ternational body to the entire
world.”
Grisha Davidoff
SGA President
THEENTREPRENEURSHIPCOMMITTEE
By Audrey Kuo
35. Judy Hou on
GENERATION Y
in Hospitality
By Shirley Ko
The fascination with ‘Generation Y’ or ‘Mil-
lennials’ often surrounds the life values and mental
wiring that are so unique to this generational co-
hort. Judy Hou, the CEO of Glion has invested
much time in dissecting the behaviour and traits of
Gen Y, who here will refer to those born between
1979-1994, bringing the age range in 2014 to be
around 19-34. Through classifying Gen Y into six
characteristics, she has uncovered what they have to
offer the hospitality industry. This in turn will shed
some light on what these traits mean for Gen Y
themselves.
Gen Ys are skilled with technology
The widespread and constant use technology
has given Gen Y a particular understanding for the
need for efficiency and convenience. The use of so-
cial media, and the instantaneous nature of it have
also made Gen Y able to promptly catch up with the
ever-changing technological and marketing trends.
Tech-savvy Millennials are thus assets to organisations
that frequently introduce new software and techno-
logical innovations.
What it means for fellow Millennials
Gen Y technological aptitude is so advanced
that it often seems like technology is an extension of
their brain and physical abilities; they speak fluent
‘text message’ and are socialised in ‘Facebook’ and
‘Twitter’. However, being in the people business de-
mands a conscious effort to separate from technology
every so often, so that interpersonal skills vital to be-
ing good in this field of work are not overly compro-
mised.
Gen Y is entrepreneurial
Gen Y is largely uninhibited in their ap-
proach to advancing in work and possesses a fondness
for finding creative solutions. There is an evident
thirst for learning and development that, if satisfied
by a company, will help them in serving their own
goals while serving management’s. By employing
those with “fresh eyes, few preconceptions, looking forward
from a new angle to bringing the hospitality industry to the
next level, it can be applied entrepreneurial skills that can
bridge that gap to the next level of hospitality
management.”
What it means for fellow Millennials
Seek a collaborative and learning-oriented
environment that will develop and harness your tal-
ents, wherever they lie. This is especially relevant for
aspiring business owners because while current lower
barriers of entry are conducive to such aspirations,
taking the time to cultivate valuable skills will signifi-
cantly help to execute the entrepreneurial spirit into
entrepreneurship.
32
36. Gen Y is changeable and capricious
Millennials are not averse to change and are
willing to “adopt a more ‘personalised’ route to the next
pay band by craftily switching companies to gain promo-
tions, better titles, more pay or when there is a discontent
with the job.” While pay is important, Gen Y values
work-life balance and the ability to provide this is ad-
vantageous for Gen Y employee retention.
What it means for fellow Millennials
The temptation to jump from one job to an-
other seemingly better one should be managed be-
cause employers will see this on a resume as sign of
disloyalty. Try to be patient and open-minded about
your prospects within a company before giving up on
a position because the cost of switching constantly is
the time taken away from mastering a certain skill or
task. Gen Y is dismissive of established systems of
hierarchy
Gone are the days where hierarchy had bind-
ing effects on communication channels and chains of
command. Unparalleled access to information in the
digital age means Gen Y expects “non-limiting exchange
of viewpoints, information and support.” Managers
should not mistake this resistance to structure for
disrespect because this trait also ties in with their
need for efficiency and convenience.
What it means for fellow Millennials
The desire to tear down hierarchical barriers
should not infringe on people’s space. Try to under-
stand individual preferences to build healthy work
relationships that are crucial to the work you do and
for your career development down the line.
Gen Y employees place a greater value on recogni-
tion and learning & development than non Gen Y
employees
Gen Y desire recognition in their work,
which can be as simple as expressing praise and
thanks when justified. On the flip side, providing
constructive feedback is also imperative in order to
satisfy their desire for self-improvement and training.
Overall, it is about providing Gen Y with the clarity
needed to feel valued within an organisation.
What it means for fellow Millennials
Some companies may not engage employees
through recognition and feedback for learning &
development but it could be because they are not
informed on what employees need. Oftentimes you
must request feedback and make it be known that it
is needed for growth and development. As the saying
goes, “if you don’t ask, the answer is always no” — make
an effort to inform employers of what is missing be-
fore throwing in the towel and feeling demotivated.
Gen Y is inwardly focused with a preference for
boosting their income and benefits
While competitive remuneration is attractive,
particularly in the current economic climate, it is in-
sufficient in rewarding Millennials who also want
intangible rewards like “empowerment, respect,
recognition as an individual...concern for employee
welfare and supportive management.” However, this
can lead them to be more concerned with making a
positive impression on those that can promote them
than they are with the customers.
What it means for fellow Millennials
Gen Y must be mindful not to only make a
positive impression on those who can promote them
and consequently, neglect customers along the way.
Customers are the lifeblood of the hospitality indus-
try, making consistency in creating positive relation-
ships with customers incremental in convincing deci-
sion-makers that you are worthy of a promotion.
33
37. Charlotte Vallejo, born in January 1992, is a
Glion Alumna, graduated from the class of 2013, she
started working at the Richmond Hotel. On October
11th, 2014, among 13 highly motivated candidates,
Charlotte won the prestigious Bucherer Trophy — the
prize for the best receptionist in Switzerland that took
place for its 20th edition in Basel, Switzerland. “My
superior, Vittorio Di Carlo, was the one who believed
in me and enrolled me in the competition”.
Although she had only few weeks to prepare, Char-
lotte demonstrates creativity, perfectionism and pro-
fessionalism.
The competition began with forty questions on
the theory of areas of revenue management, reserva-
tions, guest relations and cash management as well as a
self-presentation, followed by the famous individual
presentation, in which the participants showed their
future plans and the passion for the Front Office. The
jury were an astute blend of experienced and influential
personalities of the hospitality industry, presided by
Peter B. Grossholz, former head of education at hotel-
leriesuisse and the Butcherer President of Lausanne.
“I wanted to use something original for my individual
presentation.” Charlotte used a jewellery box filled with
jewellery that each represented an important step in her
life related to the profession. “I used Chinese pearls to refer
to my years in Shanghai, which represents the beginning of the
entire adventure, and I selected a big diamond to emphasize
the Richmond Hotel”. The final step was an extraordinary
role-play of customer complaints and other difficult mise
en scène receptionists encounter. Charlotte comments,
“I simply followed the procedure I have learnt in my daily
work as a receptionist.”
The presentation and her performance during
the role-play allowed Charlotte to out stand from her
competitors and to win this so coveted trophy. “My goal
is to become front office manager in a five-star hotel, I enjoy
being in contact with the clients and solve their problems.”
Charlotte, winner of the Bucherer Trophy, will
represent Switzerland for the next level of the competi-
tion at the world wide championship of the best recep-
tionist — the "David Campbell Trophy” in January
2015, in Singapore where Mr. Egidio Marcato, Head of
Glion Alumni Association will chaired the jury.
May the Glion Spirit be with you Charlotte!
Enchanting
Smile of
Charlotte Vallejo
The Art of Service
By Felicia Ngaka
34
38.
Experience Bangkok with
CHF 30
One Day in
Bangkok with Ji
Have you ever wanted to visit an exotic place,
with equally exotic and delicious food, a met-
ropolitan yet also ancient city, with places ranging
from local markets to breath-taking palaces and tem-
ples, streets offering an interesting night life and, last
but not least, where you can unwind with the best
massage in the world? You might think visiting such a
place would cost a fortune but prepare to be sur-
prised. Take a trip through Ji’s “carnet de voyage” on
a low budget in Bangkok.
35
39. 7:30 AM – Get breakfast
On Lok Yun
A local’s favourite breakfast joint that dates back to
the glorious 40s era serves Thai interpretation of
American breakfast: eggs, bacon and sausages to go
with complimentary Chinese tea or your coffee of
choice. For a sweet tooth, go with the combo of
steamed bread with Thai pandan custard spread
and Thai milk tea. Come early to experience old
Bangkok charm and a chance to mingle with the
locals.
Cost: CHF 1.50-2
Transportation: Bus(17, 508) from Lumpini Park–
CHF 0.60
6:00 AM – Get physical
Lumpini Park
A great way to start the day for an early bird is a nice
stroll in one of the biggest parks in the heart of the busy
metropolitan. Catching the first hints of sunlight urges
people to get back to business before the sun usually
becomes unbearably hot. If inner peace is what you are
looking for, join the Tai-chi practicing aunties who are a
regular sight in the park.
Cost: CHF0
Transportation: BTS Saladang Station/MRT Silom Sta-
tion– CHF 1-1.50
8:30 AM – Get it fresh
Flower Market (Pak Klong Talad)
Approximately 10 Minute’s walk away from On Lok Yun
is the flower market that never. With beautiful fresh
flowers from around the country, a glance is sure to
brighten your day. If you fancy getting yourself a bou-
quet, opt for local flowers; jasmine, lotus, or orchid —
they are fragrant, pretty and amazingly cheap.
Cost: CHF 0.60-1.50 for a bouquet
Transportation: On foot, if you don’t mind walking in
the heat – CHF 0
Opening Hours: 24/7
36
40. 10:00 AM-12:00 AM – Get Historical
Rattanakosin Exhibition Hall
12:20 PM-13:20 PM – Get lucky
Temple of Emerald Buddha
The country’s most visited temple, sits the highly revered
Emerald Buddha is situated. The Emerald Buddha is be-
lieved to bring good fortune to the country, and also
brings visitors from around the world to come and pray
for good luck, wealth and happiness. Witnessing the intri-
cate details of Thai architecture will leave yourself in awe.
Cost: CHF 10
Transportation: A 20 minute walk from Rattanakosin Ex-
hibition Hall, the path is set on historical part of Bangkok,
assuring an enjoyable little stroll.
Opening Hours: Daily 8:30am - 3:30pm
Cost: CHF 3
Transportation: 8 minute walking distant– CHF 0
Opening Hours: Tues - Sun and Official Holidays: 10am - 7pm
For more information: www.nitasrattanakosin.com
1:30 PM-2:30 PM – Get Lunch
Wang Lang Market
Another renowned street food district is located in
Thonburi, a city across the Chao Phraya river. Make
sure you come here with an empty stomach. With
varieties of desserts, fresh fruits and a myriad of
drinks offered by local vendors at nominal price, you
will want to fully appreciate the taste of street-food —
a core element of Thai culture.
Cost: CHF 1-1.50
Transportation: 2 minute Taxi Boat ride to cross
from Bangkok to Thonburi– CHF 0.10
Opening Hours: Daily 10am - 5pm
37
41. 3:30PM- 5PM – Get Relaxed
Wat Pho
It is famous not only for the biggest reclining Buddha
statue, but also for the first Thai traditional massage
school established in the country. If you are a first-timer,
it is recommended to ask the therapist to apply less pres-
sure as it can be uncomfortable for those who are not
familiar with the practice.
Cost: CHF 7-15
Transportation: 2 minute Taxi Boat ride to come back to
Bangkok side and around 10 minute walk from Maharaj
pier– CHF 0.10
Opening Hours: Daily 8am - 5pm
5:10PM-6:30PM – Get Some Rest
Royal Filed (Sanam Luang)
Used as a place for royal ceremonies, on a less formal day,
it is where all the big events in Bangkok take place. Bring
your novel, take a rest, have some ice cream or chat with
the strollers. If you want to see the field during its most
enchanting period, make sure to come in the summer.
The kites flying high above the city skyline is a sight that
will surely take your mind off of Bangkok’s summer heat.
Cost: CHF 0
Transportation: A 20 minute walk from Rattanakosin
Exhibition Hall, the path is set on historical part of
Bangkok, assuring an enjoyable little stroll.– CHF 0
Opening Hours: Daily 8am - 5pm
7:00PM Til Late – Get Social
Khao San Road
Khao San Road is a pedestrian street filled with street
food vendors, arts and crafts for sale, tattoo parlours,
cheap accommodations, pubs, bars, restaurants and the
list goes on. It is most probably the biggest spot in
Bangkok where you can find backpackers from around
the world wandering and mixing with local people. Set-
tle yourself in any restaurant, have a nice dinner, drink
some local beers and share with other tourists or locals
your one-day journey in Bangkok.
Cost: CHF 1 for a small bottle of local beer
Transportation: A 10 minute walk from the Royal Field
– CHF 0
Opening Hours: Daily 6pm – 4am
38
42. Glion Spirit
Unity in Diversity
The
Whole
World in
Glion
By Caroll Portilla
As of today, Glion brings together
more than ninety-eight nationalities under
one roof, and since 2011, a cultural fair has
taken place annually to celebrate this amaz-
ing diversity. This year, the fair took place
in the Raymond Jaussi residence common
area at the Bulle campus, where students
and faculty members were gathered. Eleven
stands were set up, with every one repre-
senting perfectly the culture, the music, the
gastronomy, the customs and the beauty of
the people they were standing for.
Countries Represented:
1. Mexico
2. Russia
3. Singapore
4. Italy
5. China
6. Germany
7. Latin America: Argentina, Brasil,
Costa Rica, Colombia, Ecuador,
Panama, Peru, Venezuela
8. Malaysia
9. France
10. Switzerland
11. Africa (Gabon, Uganda, Ivory
Coast, Mauritius)
43. The cultural tour began with the
colourful Latin America, and flowed from
the cheesy Switzerland, to a cup of Glühwein
in Germany before the exotic Malaysians. An
interlude of groovy Mexican mariachis beat
led to Singapore and China. French wine was
introduced just in time for some lively jams
on African drums. By the end, the cultural
'spirit' was refuelled by some Russian vodka
before finally landing in Italy for some much
needed pasta.To top all of this, attendees
were surprised with a Michael Jackson
themed flash mob that sounded off the
rhythm for the night. The floor was shaking
from the impressive dance moves that stu-
dents had improvised to the Latin, African
and European tunes.
Everything from
Gruyère cheese to
Spicy mariachis
44. For the first time, the Red Cross attended the Cul-
tural fair and invited students to make donations to empower
their social consciousness — a meaningful plus to the success-
ful event. The Glion spirit ebbed and flowed through the
cultural fair, as students expressed curiosity about other cus-
toms and traditions, as well as an enthusiasm to share those
of their home countries. It was a night to create new friend-
ships and memorable moments together.
Students were asked to vote for their favourite country within
three different categories and the winners were:
Visual attractiveness: Africa
Gastronomical Experience: France
Interactive activities: Germany
In diversity there is
beauty, there is strength”
Maya Angelou
41
45. Bourgeons, is the result of a life-long
search for Amoan Pambo and the continuity of the re-
education movement initiated by a network of social ac-
tivists in Gabon, West Africa, with strong ties in Nantes,
France and well-known in subsaharan Africa.
Born in 1974, Amoan Pambo is a Gabonese-
American author and poet who grew up in Gabon as one
of the leaders of Nyabinghi, a group that initiated poetry
workshops to teach nurture deprived youth through mu-
sic and cultural activities.
Bourgeons is an Ode à la Vie, a legacy for the
next generation; a testimony that cultural differences and
unique experiences, beliefs or traditions should not be
regarded as an obstacle, but rather as an essential and
much-needed part of humanity. The Allegory of Bour-
geons (buds or sprouts) represents the never-ending cycle
of Life.
The author believes that self-accomplishment can
only be achieved when human beings make peace with
who they are, their history, their cultures, their strengths
and their flaws. He explores an interesting avenue by
comparing the birth and death of human beings to
plants hibernate in cold winters that ultimately come
back to life through the sprouts when spring comes.
“je pense cependant qu’il est possible pour des êtres de cultures différentes de coexis-
ter en respectant des règles communes, sans cette assimilation culturicide qui nous est
proposée sous les lumineux apparats de l’évolution nécessaire des peuples”
#Bourgeons
“Although, I believe that it should be possible for people from different cultures to co-
exist without this ‘culturicide’ assimilation that has been suggested under the shinning
facade of natural evolution”
Amoan Pambo
Bourgeons
A Book by Amoan Pambo
La Doxa edition
An allegory about the cycle of life and identity
By Felicia Ngaka
Book available in French on www.amazon.com, “Présence
Africaine” Library in Paris 75007 and GIHE library for rental.
Soon in english and on e-book
“Until the lions have their own histori-
ans, tales of the hunt will always end in
favour of hunters”
African proverb
42
46. The Glion Running Club is led by
Frederick Schwarz and Romain Faure, long
time running enthusiasts who, with their
passion for running, drive club members to
go above and beyond their capabilities.
Runners from all levels are encouraged to
join and participate in regional competi-
tions, be it 10km or 21km.
One of the advantages that the
Glion Running Club possesses are the in-
credible terrains and scenery offered right
here in Switzerland; Glion with its spell-
bound forest paths complete with rivers;
and Bulle, with running tracks winding
through enchanting woodlands and charm-
ing villages. The natural surroundings are
sure to inspire anyone to seek out an ad-
venture. It is evident that above the physi-
cal aspect of running to help people get
into shape and stay active, the Glion Run-
ning Club is about showing people what is
right at their back door. It is about leading
the way to enjoying the simple pleasures of
being one with nature.
THERUNNINGCLUB
“Walking is
Not an Option”
By Tanan Zorigt
43
47. Picture yourself in a large field; a huge raging
crowd surrounds you while a fierce battle takes place right
before your eyes. Men are running and chasing after each
other, and you feel the adrenaline through the intensity of
the competition. You find yourself caught up with the fire
that lights up in your chest, making you scream and cheer
whenever somebody scores a try. This is what supporters
feel during a Glion match, when all the players play with
their hearts and show their commitment to the jersey. In
fact, the rugby team is more than just a team; it represents
a brotherhood among the players.
The fighting spirit of the players proved to be su-
perior this semester, as Glion turned out victorious in all
the friendly games that were organised against Palezieux,
Les Roches and EHL. The results were: Palezieux - GIHE
(0-70), Les Roches - GIHE (first game: 16-33; second game:
12-51), and EHL-Glion (5-6). Félix Fiorio, captain of the
team expresses his joy, “I am proud of my mates and very hap-
py with our achievements this semester.” There is no doubt the
team will continue to play like warriors next semester.
Glion’s football team this season can only be de-
scribed with one word — unbeaten. Out of eleven games
this season, the team won eight and tied one, achieving
second place in the table and tallying the same number of
points as Lapin-Vert, who ended up in first place. As usual,
the league was divided between two semesters. This se-
mester, the team played five tournament matches, winning
all five of them. The official results were: GIHE–CAPBS
(4-3), GIHE–Lapin-Vert (2-1), GIHE–Mottey (5-1), GIHE–
Délices de Provences (5-1), GIHE–Beaulieu (5-1).
Every effort is entitled to a reward, and this is no
exception. Achieving second place has earned the team a
spot for next season in League B — the second highest
league in Switzerland. This accomplishment is attributed
not only to the incredible spirit that reigns within the
team, but also to some remarkable individual perfor-
mances. Whether it is Andrés’s extraordinarily accurate
passes, Paul’s unstoppable long-distance strikes, or Hamza’s
breathtaking stops, every single player fought and gave
everything on the pitch. As for the next season, keep in
mind the words of Michael Jordan: “Talent wins games, but
teamwork and intelligence wins championships.”
FOOTBALL
The Unbeatables
By Franco Benitez
RUGBY
Talent wins games, but team-
work and intelligence wins
championships.”
Michael Jordan
44
48.
49. SGA Team 2014-2
Grisha Davidoff
President
Andrea Iga
Vice President
Altinay Turlikova
Treasurer
Felicia Ngaka
Public Relations Officer
Jiayan Wu
Executive Secretary
Romain Faure
Student Council Representative
Jason Kirwin
Graduate Studies Representative
Irina Onyshkevych
Glion Campus Representative
Student Government Association
The Student Government Association (SGA) is
an elected student association that represents the stu-
dent body. Each member has a define role that as a
whole, act as the link between the students, administra-
tion, faculty and staff. The SGA attends to the needs of
students, their well-being, and senior management level.
This semester, the SGA started a long term
charity partnership with Red Cross Fribourg in order to
promote social involvement in the community of Fri-
bourg. Another new project is The SGA broadcast, an
online video base created to facilitate student communi-
cation and learning. The SGA also created the Entre-
preneurship Committee, a new project allowing students
to become involved in a real entrepreneurship experi-
ence during their studies; and the Wall of Fame, which
aims to recognise not only students excelling academical-
ly, but also in athletic activities.
From left to right : Jason Kirwin, Jiayan Wu, Felicia NGAKA, Andrea Iga, Grisha Davidoff, Altinay Turlikova, Romain Faure, Veronica Posadas
The GradCom is separate from the SGA as it is a non-elected, voluntary
organisation that acts on behalf of all graduating students for each semester.
Fundraising occurs semester-wide to sponsor the Gala dinner upon graduation. The
constitution changed this semester and for the first time, the GradCom represents
all of the Glion programmes. They are currently looking to become more involved
with humanitarian causes to be able to contribute to the broader community. It
would be beneficial for the organisation and would help produce stronger relation-
ships with sponsors and students.
The Graduation Committee
46
50. Thanks and Acknowledgment
This note is dedicated to all the students, faculty members and industry leaders that took the
time out to make this magazine a success. We are truly grateful for your generosity and continu-
ous support throughout the process of the second issue of The Glion Insider. We also wish to
point out that completing this magazine would not have been possible without your contribu-
tion. Your knowledge and advice will be preserved in our pages for generations to come.
Photo Credits
We hereby declare that we do not own any of the images used in this magazine. All images were retrieved
from online public sources and will not be individually credited.
Meet The SGA Communications Department 2014-2
47
GLION INSIDER
Editor in Chief
Shirley Ko
(MBA 1)
Assistant Editor
Franco Benitez
(S 6)
SGA BROADCAST
Editor
Jacopo De Lisio
(S 4)
Assistant Editor
Fabiana Maiorano
(S 4)
REPORTERS
SuYi Song
Carolina A. Trejo
Caroll Portilla
Audrey Kuo
Veronica Kho
Tanan Zoright
Yuxuan Zhang
Video Producer :
Antonin Gramaccini
SGA PR & Communi-
cation department
Manager
Felicia NGAKA
(PG 2 ESE)
The SGA communications Department is entirely run by a team of students working
mainly on two projects : the Glion Insider, the bi-annual magazine, and Glion Broadcast, an
online video based platform. These projects are driven by the purpose of engaging curious
students in their pursuit of knowledge, insights and ideas. Both avenues host invaluable learn-
ing experiences for students and the opportunity to act as proud messengers of Glion. The
Glion Insider is a key portal that aims to bring the world to Glion and in turn, reveal a
glimpse of Glion to the world. By bridging the gap between Glion as an educational institu-
tion and the real world of hospitality, we hope to inform, engage and connect fellow students,
esteemed faculty members, prized alumni and revered industry leaders.
From left to right : Antonin Gramaccini, Carolina A. Trejo, SuYi Song, Franco Benitez, Felicia NGAKA, Shirley Ko,
Caroll Portilla, Jacopo De Lisio.
