Caribbean hotel performance going down last summer Analysis of Caribbean hotel performance by STR reveals a 5.6-percent RevPAR decline for 2008 through July. Hotel demand grew 0.4 percent during the period, however new supply growth and rate decreases led to decreased revenue for the region.

STR data shows that moving 12-month figures (June 2007 - July 2008) remained flat. Revenue per room fell 0.1 percent on occupancy growth of 0.8% and a 0.8% decline in average daily rate. Further inspection reveals an imbalance in the period average. Strong performance in June - December 2007 offsets weak 2008 numbers.

"Hurricanes aren't the only thing wreaking havoc in the Caribbean," said Duane Vinson, vice president of STR. "With a presumptive American recession under way and the foreshadowing of economic uncertainty in Europe, many hotels and resorts in the region are feeling the negative effects."

Hotel Kasina in Belgrade extended its activities The modern city three star Hotel Kasina, with an extensive history and preserved tradition of the past times, situated in the very center of Belgrade, opposite to the famous Terazije Fountain, connected by the fastest traffic lines to the business centers, cultural institutions, congress/concert halls, the bus and railway station, extended its activities.

The Old Town Catering Company, the owner of the hotel, including, in addition to the accommodation facilities, also a bakery, brewery, restaurant, summer garden, beauty/hairdressing parlor and garment boutique, having bought the modern audio/video technical support, included in its offer also the organization of seminars, business meetings, press conferences and minor congresses.

New Executive Chef on Rangali Island The Conrad Maldives Rangali Island has appointed David Laval as the new Executive Chef, with responsibility for the diverse menus across the resort’s seven restaurants and three bars. David has a wealth of experience, which he has gathered around the globe. This includes at the Imperial Hotel in Japan and the Fairmont Southampton Resort in Bermuda Island; both members of the ‘Leading Hotels of the World’ group.
He was recognised for his culinary expertise in the Chaine des Rotissseurs “Black Box” competition, as well as at “Food Asia” in Singapore, where he won gold for his chocolate show-piece. Since 2001 he has been a member of L'Academie Culinaire de France and the Association ‘Les Disciples d’Auguste Escoffier’. He is also a member of the prestigious Association Culinaire Francaise in London, known as the ‘Society of Master Chefs’.