Le Petit Hotelier

LABZ : Le Petit Hotelier was my first big project as an intern, and the project stuck when I was permanently hired for the job. Back then, Le Petit Hotelier did not look like what it is today. It started out as a newsletter, and as the School grew, the newsletter grew.

When Taylor’s was awarded its full-fledged University status, Le Petit Hotelier took on a different path. The School believed that in ringing endorsement of the University status, the newsletter must be redesigned into a magazine-like publication that offers more insightful reads, which included thought-provoking pieces and research discoveries.

It was a challenge. A real big challenge.

But I took it on. It wasn’t easy to convert what seemed like a campus-newsletter that featured close to 90% of School, student and campus events to something a little more intellectual; something that would interest front office managers, human resource directors, master chefs and the rest of the professionals from the hospitality, tourism and culinary arts industry.

Turning the limelight onto academicians was not an easy task, but the end result was brilliant. The entire process uncovered hidden talents among lecturers and faculty staff, and an outlet to re-connect with industry partners and alumni for that matter. And of course, it was a really tedious task.

The role of an editor is never easy to fill. I wrote, edited, proof-read and managed the entire publication all through conceptualising its theme to seeing it through its design process and eventually having it published, printed and distributed.

The pride I felt when I first held the published copy in hand was the perhaps the proudest I have ever been for something that I have worked so hard on. Presently, the next issue is in progress. If you’re from the industry, or is simply just an individual who fancies the field of hospitality, tourism and culinary arts as much as I do. Go ahead, give Volume 2 from 2010 a read. I promise it’ll be good!