From HotelsMag.com:
STR Global is forecasting positive revenue per available room (RevPAR) growth across four key Asian markets in 2012.

Supply is expected to grow between 1.1% and 2.5% across Beijing, Hong Kong, Singapore and Sydney, with demand predicted to increase between 1.7% and 3.8%. Following strong demand growth during 2010 of 22.8% and 2011 of 6.2%, Singapore is expected to see the metric increase at a rate less than supply during 2012. The imbalance is forecasted to lead to an occupancy decrease of 0.6% for the year.

In Beijing, occupancy growth and ADR growth of 4.5% to CNY 677.76 (US$107.31) will support RevPAR growth between 5.0% and 7.0% in 2012.

Hong Kong is predicted to see the largest supply increase, 2.5%, of the four cities, which is expected to be offset by a 3% demand increase that will drive growth in occupancy, ADR and RevPAR.

Sydney is forecasted to see the smallest supply increase, resulting in a moderate occupancy gain of 1.2% and ADR up 2.6%.
article by Hotelsmag.com's Nathan Greenhalgh

HOTELS Magazine is the world's leading publication covering the global lodging industry

From an article in HOTELS Magazine online by Ann Bagel Storck: 

The Royal Horseguards Hotel in London is serving up the international flavors of Christmas in its “Taste of Christmas” high tea until December 31.

Created by the hotel’s resident pastry chef, Joanne Todd, the menu incorporates yuletide tastes from around the world. Guests can enjoy German mini stolen topped with fresh red currants and a shard of curved black-and-white marble-effect chocolate; a French gingerbread macaron with vanilla cream; American cookies infused with ginger; traditional English Christmas pudding wrapped in a Chinese wonton-style pastry; Scandinavian cranberry vodka jelly; and a Swiss white chocolate snowball.

HOTELS Magazine is the world's leading publication covering the global lodging industry.

Where Would Tabletop Be?

Earlier this year, in his blog for HotelsMag.com, Brad Nelson during his description of the occasion of the 5th annual Culinary Institute of America Gala, where nearly 700 chefs, foodies, educators and hospitality executives gathered, had this to say about Chef Paul Bocuse – honored that night as Chef of The Century:

“….If nothing else, the entire china industry owes Paul Bocuse an enormous debt by freeing chefs to plate the food themselves. Without that contribution, we would never have the unique service pieces we now use so naturally, nor would we have witnessed the amazing creativity of chefs over the last 40 years translated into so many beautiful dishes….”
 
Merci, Chef.

BRAD NELSON is Vice President, Culinary and Corporate Chef for MARRIOTT Lodging Corporation