Daily conferences and roundtable discussions with key hospitality players will provide valuable insight into the changing face of the industry and highlight the latest trends.

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  • TUESDAY 04 APRIL
  • WEDNESDAY 05 APRIL
  • THURSDAY 06 APRIL
  • FRIDAY 07 APRIL
05:00 PM - 05:45 PMAnnual Hospitality Forum
How to improve online presence and conversion for F&B and hospitality
Stand K3-L8
06:00 PM - 06:45 PMAnnual Hospitality Forum
After Dark: People keeping Beirut's nightlife in the limelight
Stand K3-L8
07:00 PM - 07:45 PMAnnual Hospitality Forum
Microbial Hazards In The Foodservice Industry: Contamination and control
Stand K3-L8
04:00 PM - 04:45 PMAnnual Hospitality Forum
The IRI-ELCIM Food Advisory Unit (FAU): A unique service provider to the food sector
Stand K3-L8
05:00 PM - 05:45 PMAnnual Hospitality Forum
Inside Malls: The world of food and beverage at shopping havens
Stand K3-L8
06:00 PM - 06:45 PMAnnual Hospitality Forum
The role of digital influencers
Stand K3-L8
04:00 PM - 04:45 PMAnnual Hospitality Forum
Alternative accommodations competing with traditional hotels
Stand K3-L8
05:00 PM - 05:45 PMAnnual Hospitality Forum
Reducing Food Waste: A worthy challenge for food processing companies
Stand K3-L8
06:00 PM - 06:45 PMAnnual Hospitality Forum
Le Cordon Bleu International: Opening announcement of Burj on Bay Hotel
Stand K3-L8
07:00 PM - 08:00 PMAnnual Hospitality Forum
The art of flambée by Pascal Obrecht, Meilleur Ouvrier de France and Maitre du Service et des Arts de La Table
Stand K3-L8
03:15 PM - 03:45 PMAnnual Hospitality Forum
Waste treatment and recycling by Compost Baladi
Stand K3-L8
04:00 PM - 04:45 PMAnnual Hospitality Forum
"Just One Thing" by Mark Dickinson, Hospitality Trainer, Done!
Stand K3-L8
05:00 PM - 06:00 PMAnnual Hospitality Forum
The art of chocolate showpiece by Chef Charles Azar, Master Consultant Chef and Chef Thierry Bamas, Meilleur Ouvrier de France and European Pastry, Sugar and Frozen Dessert
Stand K3-L8