| Date | Programmes | Podcast Title | |
|---|---|---|---|
| 21-Nov-23 |
The Marketplace (7:45 AM) |
Unveiling a New Era at Hilton Kuching
|
|
| 20-Sep-22 |
The Breakfast Grille (8:00 AM) |
Running Up That Hilton, Tapping The Demand For Revenge Travel
Alexandra Murray, Area Vice President & Head of South East Asia, Hilton |
|
| 27-May-19 |
The Breakfast Grille (8:05 AM) |
Hilton-Malaysia Spirit of ‘Conrad’ery
Paul Hutton, Vice President for Operations, Hilton Southeast Asia |
|
| 21-Apr-16 |
Resource Centre (1:00 PM) |
Stop Clicking Around
Mark Liversidge, Hilton Worldwide |
|
| 14-Mar-15 |
In Case You Missed It (9:00 AM) |
"Heist of the Century"
Clare Rewcastle Brown |
|
| 04-Mar-14 |
Resource Centre (8:51 AM) |
Hilton Worldwide Asia Pacific Culinary Traveller Survey
Markus Schueller, Hilton Worldwide |
|
Best of Enterprise
(REPEAT) Andy Fisher, Co-founder & Chief Happiness Officer, The Happy Consultancy Group discusses employee disengagement and how happiness can be a powerful business strategy.
Popcorn Culture
(REPEAT) A double-bill review of F1 and Jurassic World Rebirth, followed by a discussion about movie moments that left us awestruck.
Cruise Control
(REPEAT) Should you buy an old stock electric vehicle in Malaysia? Daniel Fernandez shares what he thinks and gives some tips on how to do it.
Matt-Splained
(REPEAT) Richard and Matt look at whether there is a shift towards genuine authenticity in our society’s online personas, and discuss the impact and growth of radical honesty and transparency before putting their own authenticity under the spotlight.
Earth Matters
(REPEAT) Fireflies - nature's fairy lights, yet their glow hides a tale of ecosystem health, habitat loss, and potential disappearance. With World Firefly Day just around the corner, we explore these bioluminescent beetles with guests from education, science, and conservation.
Bar None
(REPEAT) We unpack the conversation surrounding Enhanced Games and why it's a bad idea overall.
BBC World Service
This episode of The Conversation features two pastry chefs talking about their craft and what innovation means in their world.
