Where Hospitality Meets Innovation Training & Workshop Agenda
Opening Ceremony
Welcome address by the Country Manager, Elan Expo, Jude Chime
Tour Of Exhibition Stands
Panel Session 1 | Unlocking Sustainable Growth in Nigeria’s Hospitality Sector: People • Profit • Performance
Mrs. Florence Idowu-Olushesan, Founder & Principal Consultant, Bavarde Group LLC Mr. Olufemi Falebita FIH,President, Institute of Hospitality Chef Alexander Adegboye,Afrocentric Chef, Author, Brand and Restaurant Consultant. Opay Representative Yele Oyekola, Co-Founder & Chief Executive Officer, Duplo Moderator: Mrs. Morenike George Taylor,RCBCA
Fireside Chat | Operating the next generation of the hospitality workforce
Dr Eric
Panel Session 2 | Hospitality Leadership & Service Excellence: Redefining Standards in Nigeria’s Modern Hospitality Landscape
Salome Danjuma, F&B Manager of The Wheatbaker Hotel Dr. Jeff HD, Hospitality Consultant and Business Solutions Expert Mrs Oluwatosin Samuel,Tspices Kitchen Above Lifestyle Rep Moderator: Mrs. Morenike George Taylor,RCBCA
Panel Session 3 | Building a Future-Ready Hospitality Workforce: Skills, Ethics & Leadership
Mr. Adedayo Adesugba FIH, Professional Standards and Certifications Prof Wasiu Babalola FIH, Examining the role of Institutions (Public-Private collaboration) Mr. Olufemi Falebita FIH,Skills, Ethics, and Professionalism Mr Oluwaseyi Onilenla,HBS Faculty Member Moderator: Olugbenga Omotayo SundayConvener, HMC
Fireside Chat | Culinary Innovation, The Nigerian Kitchen Ecosystem & The Future of Afro-Food Experiences
Chef Tspieces Kitchen
Fireside Chat | The Hidden Cost of Cheap Labor: How Misusing Workforce Opportunities Prevents Hospitality from Becoming a Real Profession in Nigeria
Dr Jeff HD
Live Cooking Masterclass
Chef Dumebi Agbakoba
HBS MASTERCLASS SERIES HBS Bedmaking Masterclass Series 1
HBS MASTERCLASS SERIES HBS Pastry Masterclass Series 2
HBS MASTERCLASS SERIES HBS Mixology Masterclass Series 3
HBS MASTERCLASS SERIES Food and Beverage Service Setup Masterclass Series 4
(Table setting, Wine Service, Table Etiquette, Service Flow, and Napkin Folding)