Industry Leaders Conferences
This year's Industry Leaders Conference coordinator, Isabel Isakeit (H10) is 24 years old and a student in her second year of the MBA program in International Hospitality Management (IMHI). Prior to that, she graduated with a Bachelor's Degree in Hotel Management from AIM in Paris in 2008. She is German and grew up in Paris France and the Hague in the Netherlands where she attended an American High School. Isabel will be the Industry Leader Conferences Coordinator for 2009- 2010, working in close collaboration with Charles Lüthi. She will also serve as one of Bob Kastner's Teaching Assistants for Financial Accounting this trimester.
Wednesday, March 3rd 2010 on Campus at 19:00 Philippe Attia, Senior Vice President, Operations - Dolce Europe, Dolce Hotels & Resorts
Wednesday, April 7th 2010 on Campus at 19:00 Niall Kelly H96, Vice President of Development, EAME, Starwood Hotels and Resorts Worldwide Inc.
Monday, March 8th 2010 at the Westin Paris at 19:30 Alexandre Gaudelet Vice President of Food and Beverage MGM GRAND Resort and Casino Las Vegas Nevada
Wednesday, April 14th 2010 at Deloitte Conseil, Neuilly sur Seine at 19:00 Philippe Gauguier, Partner at Deloitte
Wednesday, April 28th 2010 at the Hotel Concorde Lafayette, Paris at 19:30 Bernard Granier, Directeur Général et Opérations, Paris Ile de France, Directeur Général Hôtel Concorde Lafayette
Wednesday, May 5th 2010 on Campus at 19:00 Philip Bacon, Managing Director HVS Madrid
Wednesday, May 19th 2010 on Campus at 19:00 Andrew Katz, Managing Director, Head of Operations Axios Hospitality Real Estate
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Improving appraisals? Yes, if you pay for it.
by Prof. Nicolas Graf, Ph.D
The financial crisis has had many consequences for the
hotel industry, one of them being the re-evaluation of current appraisal
practices. While some have tried to lay blame for the troubles in commercial real
estate on appraisers (for one of the most forceful assaults, see: "Appraisals
are inherently flawed" by Joel Ross published on 4 August 2009 by
HotelNewsNow.com), others, more constructively, have discussed potential ways
to improve the appraisal process and methodology. For instance, some argue for
developing new estimates of reserves that more realistically reflect the
condition of the assets, and the timing and amount of Property Improvement
Plans (PIP). Others suggest estimating capitalization rates and discount rates
from the bottom-up using a cost of capital approach. Further, some advocate cash
flow projections of less than 5 years in lieu of the traditional 10-year
window, to better reflect the buyers' hold periods.
In spite of the importance of trying to improve upon
the current practices, the major problem with any recommendation involving
projections - whatever projection it is - is the very nature of the future: it
is uncertain. Hence, instead of apprehending "wrong" forecasts and trying to
get them "right" by developing excessively complex models dealing with every detail
of hotel operation, asset management and investment, appraisals would benefit
more from an increased rigor in evaluating uncertainty and risk as they pertain
to the key assumptions driving hotel value. I am not saying here that an
improved assessment of capital reserve for replacement or PIP is not an
important task, or that a more thorough analysis of rates of return would not
be beneficial. My point is that no matter what is estimated today and however
diligently the work has been performed, any estimate made today will likely not
be the true value in the future (I can actually bet my savings on it).
Take for instance discount rates estimated based on
the cost of capital. Both components - equity and debt - are somewhat related
to base interest rates set by federal banks. As a matter of fact, these rates
change as a function of what central bankers decide to pay attention to,
inflation or economic growth (or deficit). In addition, opportunity costs of
equity investors and spreads used by lenders also vary as a function of the
perceived level of risk. The forecast of these factors - base rates,
opportunity costs and yield spreads - is certainly easier said than done and carries
a fair amount of uncertainty. Hence, independently from the quality of the
estimate, the reliance on a single number (note that the number may vary over
time, but remains a single number per
time period) is likely to yield an appraised value that is not less prone to
criticism than one that is based on a market-derived discount rate or one that
is based on experience.
In reality, the major problem with appraisals and
valuation techniques is not to be found in the way the assumptions are
estimated (even though it sometimes is a problem), but rather in the
deterministic approach used and asked for by most investors. Deterministic
systems have a single result, or a set of results, given a set of input
parameters (i.e. best case, worst case, expected case). On the contrary,
probabilistic systems incorporate the uncertainty in the state of each
assumption and yield results that vary as a function of their likelihood. Such
method permits scenarios that might appear fairly unlikely at first. For
instance, a scenario in which base rates decreased rapidly but where yields
continued to increase despite a bear stock market, would have been envisioned,
yet with a low probability of occurrence (remember, this took place a year
ago).
Probabilistic valuation models - such as Value-at-Risk
(VaR) used in the financial service sector - would have to include a measure of
uncertainty in the key assumptions used, for instance a standard deviation or
some measure of likelihood and intensity of variation. Adding this layer of
complexity in the valuation process would make more sense than trying to detail
each and every cost and revenue without paying attention to their probable
variability. It would also add to the difficulty of performing the valuation
which means add cost to the task. The question will then be: are investors
willing to pay for that additional cost?
Unless investors are willing to suffer the additional
cost of performing appraisals that deal with the uncertainty inherent to any forecast,
then they will still get what they pay for, which is a number, or set of
numbers, that will always be "wrong" (but not necessarily useless though).
Will investors be willing to pay the price? As long as
risk-aversion dominates markets, then they might be willing to do so. But once
risk-taking and the need for more liquidity and short-term hold of assets comes
back, don't be surprised if they revert to boilerplate and deterministic
appraisal. Should ones be worried? No, they'll get what they pay for.
Risk-taking has a price, whether you pay it first to reduce some of the
uncertainties, or whether you pay it later: someone's got to pay the premium.
Nicolas Graf
About the
author
Nicolas Graf, Ph.D., joined the ESSEC faculty in
January 2010 after having spent two years at the Hilton College of the
University of Houston, Texas, and two years as Professor of finance and
strategy at the Ecole hoteliere de Lausanne, Switzerland. He specializes in
strategic management and finance in the hospitality industry, and his research and
consulting activities concentrate on competitive strategies, supply and demand
analysis, and risk modelling. He can be reached by email at: graf@essec.fr
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Upcoming Events
Paris Get-Togethers 
Date: Thur. Mar 18th Time: 7:00 pm onwards Venue: Purple Bar Hilton Arc de Triomphe Paris 51-57, rue de Courcelles 75 008 Metro: Courcelles, Line 2 No RSVP required
Brussels Get-Together Date: Mon. Mar 29th Time: 7:30 pm onwards Venue: Radisson BLU Royal Rue du Fossé-aux-Loups 47, 1000 Bruxelles, Belgique RSVP nicolas.meylan@radissonblu.com
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IMHI Alumni Scholarship fund.
Do you remember when you first arrived at IMHI? The novelty? The excitement? Do you remember the classes you took, the professors you experienced and how they changed your perception of the hospitality industry? Do you remember the Graduation Ceremony and your first job after IMHI? Do you remember the difference IMHI made in your life?
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Introducing the Paris Alumni Get-Together welcome team 2010
Year after year the welcome desk at our Paris alumni get-togethers at the Hilton Arc de Triomphe is run by IMHI students. We would like to thank all those such as: Abdallah Elias, Leonardo Stassi, Thiébaut Ossola, Anymesh Pandey, Wang Rui, Khajit Leardcharoenroek, Zuzana Kovacova, Audrey Bachelier, Tripti Shrivastava and Gee Yoon Oh to name a few, who, in the past, have held that position for an entire school year with devotion and abnegation. We would now like to introduce the four girls who have been assisting the alumni association this year by running the welcome desk once month, and with their great friendly smiles greet students, professors, alumni from Paris and alumni flying in from all over to world to attend the famous monthly Paris get-together
Lise Saussier-Menvielle (first from the left)
In 2003 I graduated with
A-Level in Paris, then I decided to go abroad in order to get some professional
experiences and improve my languages skills. I worked overseas for 2 years starting in a restaurant in England and then as a youth worker in Russia.
Following those years, I went back to Paris and decided to focus on my studies.
I graduated with a Bachelor's in Luxury Hospitality Management. During this
period, I had the opportunity to get more in-depth exposure by participating in several work-study programs with luxury hotels in Paris as well as in Asia. After completing this program, I
felt that I needed to increase my knowledge in the hospitality field, particularly Food
& Beverage and Entrepreneurship. Therefore I decided to enroll at
IMHI-ESSEC. I am currently in the apprenticeship program, working for Elior. I
started in the T.I.S department then moved forward to the project development
department taking active participation in the implementation of the company in
Germany for example. I am also a member of the association IMHI Traiteur as a
public relation coordinator.
After graduating from
IMHI-ESSEC, I plan to work overseas. As in my previous experience, I strongly welcome the challenges linked to the interaction with various cultures. Ideally, in the short
term, I would like to find a position in the F&B Department of a hotel in
order to gain experiences and put my knowledge into action.
Chindavone Khounsathone (second from the left)
I am originally from Laos
where I grew up until I
turned 18. After I earned my high school degree at a French school, I decided to come to France
to further my studies. After my undergraduate diploma in the Hospitality Management in St Quentin at the Yvelines hospitality school, I worked as a receptionist in hotels such as the
Meridien Hotel Paris Montparnasse, the Mercure Hotel Meurepas (Les Yvelines, France) and the Radisson Blu Hotel
Paris Boulogne (opened in July 2005). I was part of the original team; I worked there
for 2 years as a receptionist, a
night auditor and for the last year as the Front Office
Shift Leader in charge of the Account receivables. I decided to join IMHI for the two-years-track program as an apprentice, at the Louvre Hotels headquarter in the sales department.
I am in charge of Web Communication (esseclive.com
portal). I am also part of the IMHI BDE (student association) called the
alchIMHIst. and work at our Ze Lab restaurant.
I'd like to pursue my career in e-commerce
and in cross-cultural, sustainable hotel development. I'd like to go back to
Asia, especially in Laos, after acquiring more experience.
Marie-Salomé Menier (third from the left)
I started my hospitality career as a receptionist at the Hôtel de Vendôme in Paris. I then went on to further my studies and obtained a Bachelor of Science in Luxury Hospitality after which time I applied for IMHI. I travelled to Ireland in order to improve my English skills and to gain additional experience. I joined the pre-opening team of the Gordon Ramsay restaurant of the Ritz-Carlton Hotel located in the suburbs of Dublin. This proved to be a great experience and showed me that I had made the right decision to work in the hospitality industry. Back in France, I started the 2-year track program at IMHI under their apprenticeship program. The first part of my apprenticeship was in operations in one of the Parisian Hippopotamus restaurants. A couple of months later I joined their marketing team at the Paris headquarters. I am currently handling the operational marketing for 80 of the Flo Group owned Hippopotamus restaurants. I am also on the IMHI student board. At the end of my two intensive years at IMHI, I am would like to work in the Food and Beverage department of a luxury hotel either in Paris or in another French city.
Géraldine Namur (fourth from the left)
After completing my high
school degree with a major in Sciences, I decided to attend a general engineering school in Sceaux, France.
I graduated in 2006, with a major in Logistics and SupplyChain Management, and
started working for in a computing company called "MEGA International", as a Product Consultant.
After a few months, I realized engineering was not what I wanted to do as a
career, and I chose to join IMHI. To integrate the program, I started to work
as a receptionist for 7 months at the Holiday Inn Saint Germain des Près in Paris,
and did an internship in Accounting at the Sofitel Champs Elysees, in Paris. I am currently in the
apprenticeship program at IMHI. I work for Lucien Barrière in the Revenue Management Department in the IT department and I am also currently the president of the IMHI Traiteur
association.
Once graduated from IMHI, I would like to increase my knowledge in Revenue Management by finding a job as
a Revenue Manager outside France, ideally in Las Vegas.
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Job offers on aaimhi.com
Some of you may not have benefited yet from our job offer services on www.aaimhi.com . The jobs are updated daily and you may access them by paying your membership dues of 20 euros.
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Many thanks to our sponsors and friends for their generous support
Hilton their long time support and for hosting our monthly alumni get-together, other reunions and meetings at the Hilton Arc de Triomphe. The RezidorHotel group for hosting our brussels get-together in their Radisson BLU EU. More recently Le Meridien Etoile and Concorde Lafayette for hosting our Industry Leaders Conferences and also Muse en Scene for filming and producing the interviews of our Industry Leaders Conference speakers. The Goupe Flo for hosting our board meetings.
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