General

Diplomleder – afslutning modul I

May 17, 2016By Mike Hohnen

[lang_da]Før vi fik set os om var vi nået til afslutningen – 18 hotel og restaurant ledere fra Danske Konferencecentre har gennemført det første af seks mulige moduler på diplomlederuddannelsen, som vi i øjeblikket gennemfører i samarbjde med University of Chester.

På den sidste workshop havde vi fokus på rekapitulering af stoffet. En gruppe havde valgt at skrive en sang – og synge den for os – for at anskueliggøre hvordan TMS-hjulet fungere i prakis.

En anden trio valgte at vise, hvordan mennesker med forskellige læringsstile går til en ny madopskrift.

Sidst men ikke mindst stillede Lothar Friis trioerne en ‘opgave’ i teamwork og problemløsning. Resultatet var interessant ;-)

30 Januar går holdet løs på Modul 2 – vi skal arbejde med the Service Profit Chain og begrebet værdi. Hvordan skaber man værdi i en service virksomhed – og ikke mindst hvad er værdi for hvem?

Det bliver spændende at følge dem på næste trin.
[/lang_da]

Food trends for 2008

April 21, 2016By Mike Hohnen

This time of year we are all (including me ;-) ) busy trying to forecast what the new food trends are going to be.

I gave a speak on the subject at the UK CESA conference in november – presenting the new and creative concepts that I have encountered in the major cities. Among these a quite unique concept in Barcelona – made by Camper. Watch it here.

Here is an attempt from restaurant guru Michael Whiteman

And here you will find a less colourful attempt from the Magazine Restaurants and Institutions

One thing I have observed is that the new mantra for buffets and food displays is that less is more – simplicity and quality have replaced volume and variety in some of the best and most progressive concepts I have seen. Tappas and Sushi style bites have replace huge displays.

The photos here are both from the spanking new Renaissance Shanghai Hotel – note that the cokkie jars are there for quest to take their pick if the feel like a cokkie with their coffee.

What do you think are going to be the dominant new trends in the Food business this year?

Halvvejsmøde med diplomlederen

November 9, 2007By Mike Hohnen

[lang_en]

Our group of 18 mangers studying for the Service Management Diploma met for their second workshop last week.

They are now halfway through the first module and preparing for their final assignment for this module.

Next year we shall be looking at module two: Grow Value.

We had asked each trio to prepare a presentation that would recapitulate one of the subjects that we had covered in our first workshop. This team decided to visualise the topic ‘Mindset’ – each person represents body, thought and feelings respectively and as the H.C Andersen Fairytale was read out they each illustrated these perspectives – it was a show I shall not forget soon. – Thank you !

Later in the day my colleague Lothar Friis challenged the teams on team work and problem solving – Lothar is a master at not only creating these seemingly unsolvable problems but also in converting the experience afterwards into meaningful learning.
He did that using a ‘fishbowl’ debrief of one team while the other team watched.
We had a blast as you can see.[/lang_en]

[lang_da]

Vores hold af diplomleder er kommet fantastisk godt fra start og vi er allerede halvvejs i første modul.

En af opgaverne vi stillede hver trio var at lave en rekapitulation af et emne fra første workshop. Denne trio havde valgt emnet ‘Mindset’ og illustrerede det med en oplæsning af Klodshans, hvor mindset punkterne krop, tanker, følelser blev levendegjort af de tre trio medlemmer – der var ikke et øje tørt.

Senere på dagen øvede vi problemløsning, og Lothar Friis stillede holdene en rimeligt umulig opgave og bad dem lave en løsning på problemet – det var ikke helt nemt – som det kan ses herunder.

[/lang_da]

E-Mail Is Easy to Write – and easy to misunderstand

October 12, 2007By Mike Hohnen

I found this in the NYT –

“New findings have uncovered a design flaw at the interface where the brain encounters

computer screen: there are no online channels for the multiple signals the brain uses to calibrate emotions.

Face-to-face interaction, by contrast, is information-rich. We interpret what people say to us not only from their tone and facial expressions, but also from their body language and pacing, as well as their synchronization with what we do and say.

Most crucially, the brain’s social circuitry mimics in our neurons what’s happening in the other person’s brain, keeping us on the same wavelength emotionally. This neural dance creates an instant rapport that arises from an enormous number of parallel information processors, all working instantaneously and out of our awareness.”

Read the full article – before your send the next email rocket

Shanghai i rivende udvikling – vi skal med

October 9, 2007By Mike Hohnen

[lang_da]I november tager Mike og Eva en tur til Kina for at forberede vores 2008 Urban Safari til Shanghai, som er en af Kinas hurtigst voksende byer – og på konceptsiden er det som om, at de hoteller og restauranter forsøger at overgå hinanden med det nyeste, flotteste og bedste. Det bliver en kanon oplevelse – ingen tvivl om dét.

Selve safarien kommer til at foregå i November 2008 og er arrangeret specielt for ledere blandt medlemmeren hos Danske Konference centre

[/lang_da]

Nye projekter på Bornholm

April 13, 2022By Mike Hohnen

[lang_da]Bornholmstrafikken er – sammen med en række af øens andre progressive virksomheder – gået sammen med Bornholms Erhvervsskole om at etablere uddannelsen ‘Serviceskolen’. Formålet med uddannelsen er, at deltageren skal tilegne sig viden om værktøjer og metoder, der fremmer forandringsprocesser, kommunikationens betydning, værdien af at planlægge samtaler, aktiv lytning samt forståelse for kropssrogetsbetydning, når der skal løses problemer og konflikter.

Ikke mindst gennemgås servicebegrebet i dybden for at ruste deltagerne til at blive bedre til at skelne mellem forskellig kundeadfærd og øge bevidstheden om, at hver adfærd kræver særlig opmærksomhed og serviceniveau.

Hele projektet skydes i gang d. 9. oktober, hvor vi har fået til opgave at lave en workshop om The Service Profit Chain.

Til januar leger vi videre med Bornholmstrafikken og kører GROW Leadership kursus for mellemledergruppen. Bornholm er en dejlig ø![/lang_da]

La Chassagnette

April 21, 2016By Mike Hohnen

One of my favourite restaurants and a must visit when we take chefs on our Provence Safari is La Chassagnette.
France 5 the televisison channel did a full feature on the restaurant and it fantastic gardens – you can se the film clip here

Informal learning

April 14, 2022By Mike Hohnen

I am a great beliver in informal learning

Watch th 10 min presentation by Jay Cross:

Informal Learning