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More Espresso, Less Depresso!


Taylor’s Barista Club recently organized a physical Latte Art Workshop at Mixology Lab, School of Hospitality, Tourism and Events (SHTE). This event was a collaboration between Taylor’s Barista Club and Taylor’s Chinese Independent School Alumni Club. The workshop was open to all Taylor’s University students. The main goal of this event was to allow Taylorians to have the opportunity of experiencing the full process of making a perfect cup of latte with an art on top.

Taylor’s Barista Club always believes the hands on experience involving milk frothing and latte art pouring can help the participants to master the skill faster. Each participant was given a chance to brew 2 cups of coffee, starting from the most basic filled heart to more complicated art. Besides, several latte art demonstrations were also introduced during the workshop such as rosetta, seahorse and tulip pour by Taylor’s Barista Club EXCO members.


Lastly, we would like to also thank Global Coffee Resources for providing the coffee beans to this workshop.



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Revenue Management Strategy in Hotel Management


“Selling the right room, to the right client, at the right moment, for the right price, through the right distribution channel, with the best cost efficiency”.


Within the hotel industry, it is widely accepted as the definition of Revenue Management. Well, to get more insights and details on this, we were glad to welcome Mr. Ricky Suherman, E-Commerce Manager, free lancer and our very own Bachelor of International Hospitality Management Programme Alumnus, as part of the Expert Sharing Series to speak on “Why is Revenue Management Important?”.


Mr. Suherman, shared his experience and knowledge on revenue management that evolved around the use of analytics and performance data that provides the ability to make the most out of a perishable inventory of hotel rooms, allowing them to maximize the amount of money the business generates, which also serve to help hotels to predict demand and consumer behaviors more accurately. Students from Bachelor of International Hospitality Management (BIHM) under the Room Division Management module, thoroughly benefitted from the session with Mr. Suherman who patiently answered all their queries and concerns on revenue management.


Postgraduate Webinar on Bridging the Gap via Food: Cultural Heritage, Governance & Sustainability


Dr. Sana Ho, Assistant Professor, Department of Sociology at Soochow University, Taipei was the invited speaker for Master and PhD Food Studies Webinar themed “Bridging the Gap via Food: Cultural Heritage, Governance and Sustainability”. She is a Chair of Taiwan Association of Visual Ethnography, Member of Advisory Committee in Genetically Modified Foods of Taiwan Ministry of Health and Welfare, and a Columnist in Taiwan major medias such as Ryori.Taiwan, Liberty Times and United Daily News.



Dr. Ho’s expertise and her multi-disciplinary background puts forward the initiative of Taylor’s School of Food Studies & Gastronomy and Center for Asian Modernization Studies connecting to the food industry, UNESCO SDG Goals, research and teaching in food studies. Cross culture, globalization and sustainability are the main topics in today’s modern societies in South Asia. Master and PhD in Food Studies programme at Taylor’s University are offering opportunities to students to deepen their understanding on these issues via Dr. Ho’s talk.

She shared about her previous experiences and research on how to apply professional knowledge of food studies in the areas of intangible cultural heritage, food governance and sustainable development. Dr. Sana shared three case studies from Taiwan and South Korea, including revitalization of a small fishery village via its traditional culture of female divers, making intangible cultural heritage in contemporary South Korea, and genetically modified organism (GMO) food policy and food risk in Taiwan.

About 60 participants attended this webinar which was moderated by Assoc. Prof. Dr. Elise Mognard and Dr. Yang Fong Ming from Taylor’s University, School of Food Studies & Gastronomy.



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