Mr. Rifai

Taleb Rifai

Secretary General

World Tourism Organization (UNWTO)

Taleb Rifaiís background combines solid political experience and technical knowledge in the field of tourism, as well as experience in the work and functioning of International Organizations. His background also provides him with extensive economic, business and academic experience. He was elected as Secretary-General of the World Tourism Organization (UNWTO) at the General Assembly, Astana, Kazakhstan, in October 2009 and begun his four-year term on 1 January 2010. He assumed the functions of Secretary-General ad interim of the World Tourism Organization from 1 March 2009 and served as Deputy Secretary-General from February 2006 to February 2009.

Prior to assuming his current post, Taleb Rifai was the Assistant Director-General of the International Labour Organization (ILO) for three consecutive years. His responsibilities included the overall supervision and implementation of the International Labour Standards, as well as advising on labour markets and employment policies, particularly in the Middle East region.

From 1999 to 2003, he served in several ministerial portfolios in the Government of Jordan, first, as Minister of Planning and International Cooperation in charge of Jordanís Development Agenda and bilateral and multilateral relationships with donors and agencies. He was subsequently appointed Minister of Information, in which capacity he was spokesman of the Government of Jordan and in charge of communication and public media. During his tenure, he embarked on restructuring public media and in particular the Jordan Television Network. In 2001, his portfolio was expanded to include the Ministry of Tourism and Antiquity.

During his term as Minister of Tourism and Antiquity, Taleb Rifai established Jordanís first Archaeological Park in the ancient city of Petra in collaboration with UNESCO and the World Bank. He also realized several large projects in Jerash, the Dead Sea and Wadi Rum. As Minister of Tourism, he was the Chairman of the Jordan Tourism Board, President of the Ammon School for Tourism and Hospitality and was elected Chairman of the Executive Council of the UNWTO in 2001.

In the three years preceding his service in the Jordanian Cabinet, he was appointed the CEO of Jordanís Cement Company, one of the countryís largest public shareholding companies with over 4,000 employees. During his term he successfully led and directed the first large-scale privatization and restructuring scheme in Jordan by bringing in the world famous French cement company Lafarge in 1998 and continued to serve as CEO under the new Lafarge management.

Mr. Rifai can be contacted at 34-91-5679-324 or trafai@unwto.org

Coming Up In The August Online Hotel Business Review




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Feature Focus
Food & Beverage: Multiplicity and Diversity are Key
The challenge for hotel food and beverage operations is to serve the personal tastes and needs of an increasingly diverse population and, at the same time, to keep up with ever-evolving industry trends. In order to accomplish this, restaurateurs and hoteliers have to flex their creative muscles and pull out all the stops to satisfy their various audiences. One way to achieve this is to utilize existing food spaces in multiple ways at different times of the day. Lunch can be casual and fast, while dinnertime can be more formal and slower paced. The same restaurant can offer counter service by day but provide table service by night, with a completely different menu and atmosphere. Changes in music, lighting, uniforms and tabletop design contribute to its transformation. This multi- purpose approach seeks to meet the dining needs of guests as they change throughout the day. Todayís restaurants also have to go to great lengths to fulfill all the diverse dietary preferences of their guests. The popularity of plant-based, paleo, vegan, and gluten and allergen-free diets means that traditional menus must evolve from protein-heavy, carb-loaded offerings to those featuring more vegetables and legumes. Chefs are doing creative things with vegetables, such as experimenting with global cuisines or incorporating new vegetable hybrids into their dishes. Another trend is an emphasis on bold and creative flavors. From chili oil to sriracha to spicy maple syrup, entrees, desserts and beverages are all being enhanced with spice and heat. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.