• Opening of Grand Hyatt Dubai

    Our team counts among its advisors some of the key staff who contributed to the successful opening of this property while working for HYATT in 2003.

    Key contributions the Standard Operating Procedures and Training Standards of the fine dining concept Manhattan Grill and the Convention Center as part of opening of the hotel.

  • Opening “The Line” @ Shangri-la Hotel, Singapore

    Training, Service Concept, Operational Manuals and Framework among others were the key success factors of THE LINE.

     

    Overall responsibility for operational planning, training, and financial performance of this state-of-the-art 410-seater all day dining concept designed by Adam Tihany.

  • Opening of Shangri-la Hotel, New Delhi

    A talent now working for CIR|VIS played a critical role in all F&B concepts at this property opening in 2005


    Finishing project management and key contributions the Standard Operating Procedures and Training Standards of all F&B outlets as part of opening of the hotel.

  • Shanghai World EXPO 2010

    This event was the stage of operational solutions in managing two EXPO pavilions and extraordinary catering events from two of our team members

     

    F&B and Events Management for one National Pavilion and one Commercial Pavilion, as well as complex supply chain management.

  • Shanghai World EXPO 2010

    This globally acclaimed event was the stage of operational solutions in managing two EXPO pavilions and extraordinary catering events from two of our team members

  • Opening

    Our team counts among its advisors some of the key staff who contributed to the successful opening of this property while working for HYATT in 2003.

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