fhraimagazine May 14

magazine

Best s e c i t c a r P May 2014

Vol 14 Issue 5

CSR

Pages 72

`50

A MONTHLY ON HOSPITALITY TRADE

By DDP Publications

Culinary

Artistry

Green

Procurement

Nurturing future talent

May 2014 Cover Story

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Social Responsibility Social Responsibility and sustainable measures undertaken by hotel chains is an important issue in this age of global warming. We explore the Corporate Social Responsibility (CSR) initiatives taken by the hotel chains in India.

Picture on the cover: Hotel Castel Clara Thalasso, France

26 Cover Story

contents THIS MONTH

President’s Message FHRAI Desk Secretary’s Message News Updates Products & Services Appointments Events

8 10 12 22 64 66 68

50 Culinary Art: Vegetable and Fruit Carving

FEATURES Guest Column 48 Green Homes: Best Practices The intent of this article is to highlight and to reduce our material footprint as quickly as possible by use of rapidly renewable materials

Culinary Art 50 Culinary Artistry Vegetable & Fruit Carving Umasankar Dhanapal takes us on the journey to perfecting carving vegetables and fruits to make beautiful masterpieces 54 Restaurant Review: Aanch

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FEATURES Restaurant Review 54 Aanch - a culinary delight!

The multi-purpose dining restaurant in Delhi, Aanch has five entities under one umbrella, which cater to people of all age groups

Guest Column 57 Green Procurement Practices Procurement managers should take into consideration the operational expenses of the products they buy to reduce their carbon footprint

60 Hotel Brands: Park Inn by Radisson Gurgaon Bilaspur

HOTEL BRANDS 60 Capturing the Mid-scale Market Park Inn by Radisson Gurgaon Bilaspur, the first next generation Park Inn by Radisson hotel in India, has formally opened now

Chef Talk 62 Infusing Global Flavours Naresh Kharbanda, Executive Chef, The Umrao Hotel & Resorts talks about popularising the South East Asian cuisine in the world

secretary general M D Kapoor - sg@fhrai.com Editor Deepa Sethi - deepa@ddppl.com Associate Editor Kanchan Nath - kanchan.nath@ddppl.com sub-Editor Shubhi Tandon creative Design Ruchi Sinha

FHRAI B-82, 8th Floor, Himalaya House Kasturba Gandhi Marg, New Delhi 110001 Tel: 91-11-40780780, Fax: +91-11-40780777 Email: fhrai@vsnl.com FHRAI Magazine is published, edited and printed monthly

by DDP Publication Pvt. Ltd. On behalf of Federation of Hotel and Restaurant Associations of India and published from DDP Publications Pvt. Ltd. 72 Todarmal Road New Delhi 110001 Email: fhraimag@ddppl.com Tel : 91-11-23731971 Fax: 91-11-23351503 Printed at Cirrus Graphics Pvt. Ltd. B 62/14, Phase-II, Naraina Industrial Area New Delhi 110028 This issue of FHRAI Magazine contains 68+4 pages cover

62 Chef Talk: Naresh Kharbanda Advertising Gunjan Sabikhi - gunjan@ddppl.com Asst. Vice President – Marketing Delhi Prateek Sahay - prateek@ddppl.com Senior Manager – Marketing (+919650911388) Udit Pandey - udit@ddppl.com Senior Manager – Marketing (+919650399907) Shradha Kapoor - shradha@ddppl.com Senior Executive – Marketing (+919650196525) All information in the FHRAI Magazine is derived from sources, which we consider reliable and a sincere effort is made to report accurate information. It is passed on to our readers without any responsibility on our part. The publisher regrets that he cannot accept liability for errors and omissions contained in this publication, however caused. Similarly, opinions/views expressed by third parties in abstract and/or in interviews are not necessarily shared by FHRAI Magazine or DDP. However, we wish to advice our readers that one or more recognised authorities may hold different views than those reported. Material used in this publication is intended for information purpose only. Readers are advised to seek specific advice before acting on information contained in this publication which is provided for general use, and may not be appropriate for the readers’ particular circumstances.

Contents of this publication are copyright.

No part of FHRAI Magazine or any part of the contents thereof may be reproduced, stored in retrieval system or transmitted in

64 Products & Services Mumbai Harshal Ashar - harshal@ddppl.com Deputy General Manager (+919619499167) FHRAI - Marketing S.P. Joshi Production Manager Anil Kharbanda Advertisement Designers Vikas Mandotia Nitin Kumar

any form without the permission of the publication in writing. The same rule applies when there is a copyright or the article is taken from another publication. An exemption is hereby granted for the extracts used for the purpose of fair review, provided two copies of the same publication are sent to us for our records. Publications reproducing material either in part or in whole, without permission could face legal action.The publisher assumes no responsibility for returning any material solicited or unsolicited nor is he responsible for material lost or damaged.

This publication is not meant to be an endorsement of any specific product or services offered.

The publisher reserves the right to refuse, withdraw, amend or otherwise deal with all advertisements without explanation. All advertisements must comply with the Indian and International Advertisements Code. The publisher will not be liable for any damage or loss caused by delayed publication, error or failure of an advertisement to appear.

president’s message

Dear fellow members,

A S.M. Shervani President

ll of you will certainly share my immense pride in observing how our annual convention has consistently grown in stature and influence, and has successfully carved a distinct niche, among the premier events of the Asian hospitality industry. Building on a glorious legacy spanning over five decades, the FHRAI Convention has now evolved into being a venerable institution in its own right.

With each edition of this event, it is FHRAI’s sincere endeavour, not only to surpass the high expectations of our members, but also set new benchmarks in terms of innovation, excellence and grandeur.

It is enormously gratifying to note the genuine delight and eager anticipation with which our members have welcomed the announcement of the 49th Annual FHRAI Convention to be held in the vibrant city of Jaipur from September 12-15, 2014. I am confident that this historic city is poised to witness a new history being made – by having the privilege of hosting the most spectacular and widely attended FHRAI Convention ever! We urge you to reserve these dates and start planning to ensure your participation in what promises to be the most acclaimed and agenda-setting industry event of the year.

The forthcoming Union Budget will be an important chance for the new administration to demonstrate its strategic vision and progressive agenda of governance”

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As always, the convention will be an indispensable occasion to network with colleagues from across the country and strengthen your personal and professional bonds in the fraternity. You will also have an exclusive opportunity to closely interact with top policymakers and a galaxy of iconic leaders from business, civil society and the media. The Convention will also serve as an apt forum to share our collective experiences and insights, and candidly deliberate on the multitude of challenges which we confront, with the goal of charting a profitable growth strategy for the industry.

I am especially pleased to inform that we will be conferring the coveted FHRAI Awards at the Convention in Jaipur this year. The FHRAI Secretariat will shortly be issuing a call for nominations in various categories and I request everyone to encourage deserving applicants to vie for this prestigious honour.

By the time you are perusing through this issue of the FHRAI Magazine, the result of the mandate delivered by the Indian electorate in the 2014 general elections will be known, and hopefully, a strong and stable central government would have been formed. There is a complete consensus that the immediate priorities for the incoming government should be to swiftly bolster sagging consumer confidence, improve business and investment climate as well as re-energise the economy’s engines of jobcreation. The forthcoming Union Budget 2014-15, which is scheduled to be presented in June, will be an important chance for the new administration to demonstrate its strategic vision and progressive agenda of governance.

At the invitation of the Ministry of Finance, FHRAI has submitted a comprehensive PreBudget Memorandum, which articulates the hospitality industry’s aspirations from the budget and gives specific recommendations and cohesive proposals, encompassing tax legislation, economic policy and financial architecture.

It is well recognised that over the years, a multiplicity of central, state and local levies, have seriously distorted our industry’s tax structure and undermined India’s global competitiveness as a tourist destination.

Regrettably, successive governments at the centre and also in many of the states, have viewed tourism myopically as an avenue for generating short-term tax revenue instead of nurturing its inherent capacity as a growth multiplier. While most of our peers in SouthEast Asia have adopted a streamlined tax regime for their tourism sector, with moderate rates ranging from just 6-10 per cent, the tax burden on foreign tourists visiting India often works out to an unfathomable 25-30 per cent. The relative high tax incidence has an equally adverse impact on our ability to optimally leverage the latent potential of the domestic tourism segment, since many Indians find it more inexpensive to holiday abroad as compared to patronising leisure destinations within India. In 2013, the total number of Indians travelling overseas was about 15 million, whereas our country was able to attract only a modest 6.8 million foreign tourists.

president’s message

In this regard, our primary demand from the government is to place hotel accommodation and air-conditioned restaurants in the negative list of Service Tax, pending introduction of the unified Goods and Services Tax (GST).

We have put forward a cogent argument that since the same base of hotel room and F&B revenue is already subject to the levy of Luxury Tax and VAT by the state governments, the additional imposition of the Service Tax is clearly tantamount to double-taxation, which goes against the established principles of tax equity.

Conceptually, GST has the potential to be a landmark reform measure which can usher in a modern, simplified and efficient tax regime. Therefore, while we have been disappointed that its introduction has missed the deadline originally envisaged, FHRAI remains deeply committed to extend constructive cooperation to the Ministry of Finance and the Empowered Group of State Finance Ministers in the successful implementation of this ambitious initiative.

However, we have conveyed to the CBEC, our well-placed apprehensions over the proposed exclusion of certain local levies and specific products (such as ATF, alcoholic beverages) from within the ambit of GST. We believe these exclusions will lead to distortion of the credit chains, tax cascading and compliance-related complexities for businesses, thereby negating some of the very fundamental objectives of the GST. We have also emphasised the bold suggestion of the Planning Commission’s Working Group on Tourism for the 12th Plan (201217), that post introduction of the GST regime, the composite tax rate applicable to the hospitality and tourism sector should be capped at 8 per cent.

FHRAI believes that targeted tax breaks and fiscal concessions to high-priority segments of our industry, can play a vital role in facilitating broad-based growth in the hospitality sector. In this regard, in view of the massive shortfall in the demand-supply of affordable tourist accommodation, we have requested the government to allow a weighted deduction of 150 per cent of capital expenditure as an investment-linked benefit under section 35AD for budget and mid-scale hotels. We have also sought an

expansion in the scope of section 35AD to include heritage hotels. We have proposed that the profit-linked incentives available to the industry in some special category states must be extended at least up to 2020, so as to give a further impetus to the key contribution which tourism is making in supporting the socio-economic development of these states. FHRAI has also made an earnest appeal for a package of tax relief and subsidies to be granted to the hospitality industry in Uttarakhand and Orissa, which had suffered catastrophic losses due to natural calamities last year.

We have requested for the inclusion of hospitality establishments in the RBIs priority lending norms upto a limit of `25 crores, to ease the availability of credit, both for hotels and restaurants. Moreover, we continue to actively pursue the demand for lowering the minimum project cost mandated for inclusion of hotels in the RBI’s Infrastructure Lending List from `200 crore to `50 crore.

This month’s cover story is on Corporate Social Responsibility (CSR). CSR is not only a commitment by businesses to behave ethically and contribute to economic development, but also represents the way to fulfill our responsibilities as citizens towards the less privileged in our country.

Providing financial assistance to reputed NGOs, imparting vocational training to people so that they can access gainful employment opportunities, contributing towards the provision of basic facilities such as healthcare, education, sanitation and residential dwellings in backward areas, and other such efforts are especially relevant in the Indian context, which can bridge the gap between citizens and help the marginalised sections to stand on their own two feet.

We are proud to acknowledge the pioneering CSR initiatives of many of our members and commend them for being an inspiration to the industry!

With warm regards, S.M. Shervani President, FHRAI

Our primary demand from the government is to place hotel accommodation and restaurants in the negative list of Service Tax, pending introduction of the unified GST”

fhrai desk

IHM PUSA, New Delhi celebrates Annual Day A

annual day

t the Annual Day function at IHM PUSA, New Delhi, S.M. Shervani, President, FHRAI was the chief guest. An alumnus of IHM PUSA, New Delhi, he reminisced, “As a student, I have spent three years of my life in the hostel in PUSA, which I can easily say was the best period of my life. I remember all the teachers and my time spent here very fondly.”

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Talking about the industry, he said, “In all this time, the industry we belong to, has gone through a tremendous change. Our city, Delhi, which earlier used to have restaurants only in 5-star hotels, is now flooded with standalone restaurants, quick-service restaurants, family restaurants, Indian fast-food restaurants and fine-dining restaurants, with new themes and cuisines being introduced every year. At that time, campus interviews consisted only of the ITDC, the Taj and The Oberoi. Today, there are many more job opportunities, not only in hotel industry, but also airline and retail.”

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As over 50 per cent of the population is below the age of 25 years, 10 million young Indians are projected to enter the country’s workforce every year. Tourism’s contribution to employment (direct and indirect) is 53 million, which is 9 per cent of the total workforce. India, today, gets 6 million foreign tourists. If it was not for India’s 700 million domestic tourists, our business would have been in trouble.

He said, “We, in FHRAI, are following up with the Govt. to take steps to encourage our industry, such as reducing the licensing, making the licensing procedure more transparent, easy financing, introducing single window clearances and encouragement of the mid-segment and budget hotels. It is necessary to do this, if we are targeting 12 million foreign tourists and 1,452 million domestic tourists, in the next five years.”

Giving advice to the students, he concluded, “You will need to slog in the beginning, there would be a few holidays, long working hours, everybody else’s holiday would be your busiest time and therefore unless you are passionate about this work, you will not be happy.

But for those who love meeting people of different nationalities and do not shy away from hard work, sky is the limit, because the growth of this industry is imminent.

Remember, you are not only going to be the ambassador of your company and the hotel you work for, but for the country as well. All foreign guests who come your way will judge our country and people from their experiences with you.”

secretary’s message

CSR Profit with Principles Vivek Nair I Hony. Secretary

Dear fellow members,

T

he advent of a global economy has led to blurring of geographical boundaries, paving the way for a seamless movement of capital, investment, goods and services.

Globalisation and technology are fundamentally reconfiguring basic economic institutions and have also necessitated a reconceptualisation of the relationship which companies share with a wide network of stakeholders such as customers, employees, regulators, local communities, NGOs, media, etc. In an interconnected world, companies cannot operate as discrete, atomistic entities, but rather must function as integral elements of a global system characterised by complexity and rapid change. It is the quest to define and manage the opportunities and risks presented by these waves of transformation, which has fueled the intense focus on CSR during the last few years, and will continue to do so in the years ahead.

Only a responsive and responsible industry can be profitable, competitive and prosperous in the long-term”

In today’s new economy which is impelled by ideas, creativity and innovation, businesses are being ascribed roles and a sphere of influence that they have never previously had before. This has simultaneously led to increased expectations for companies, especially in vital and high-profile sectors such as tourism, to leverage their considerable resources, expertise and reach towards developing scalable solutions which can help in addressing urgent societal challenges, such as climate change, demographic shift, poverty and disparity.

FHRAI and many of the visionary doyens of our industry, have always espoused the view that going beyond philanthropy, legal and regulatory provisions, companies should embed the principles of transparency, inclusion, diversity, sustainability and responsible corporate citizenship, in their core strategy and everyday business operations. It is a matter of great pride and immense satisfaction, that so many of our members all around the country have actively embraced this perspective, with commendable zeal and dedication.

In this context, I wish to particularly highlight three recent multi-stakeholder initiatives, which profoundly embody our collective commitment to make a positive contribution towards overcoming various socio-economic challenges:

‘Hunar Se Rozgar Tak Yojna’: Conceived as a partnership between the Ministry of Tourism (MOT) and the hospitality industry, this path-breaking scheme aims at creating employable skills amongst youth in the age group of 18 to 28 years by providing free-of-cost training in short duration programs covering diverse operational areas. Launched in 2009 and recognised as a major national initiative for skill development, HSRT has exceeded its planned target in terms of the number

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of youth trained. Building on this exceptional initial success, the MOT, FHRAI and other partners, are now diligently working towards expanding the coverage in terms of the number of beneficiaries, as well as the courses being offered. The programme will play an important role in unlocking the tourism sector’s intrinsic capacity to be a catalyst for empowerment and equitable growth.

Code of Safe and Honourable Tourism: On the occasion of World Tourism Day in 2010, FHRAI became a key signatory to the pledge towards ‘Safe and Honourable Tourism’. This code institutionalises a set of international standards and best practices which combine the basic tenets of dignity, safety and freedom from exploitation of both tourists and local communities. It is designed to be universally applicable to all segments and constituents of the hospitality, travel and tourism industry, including suppliers and service providers. FHRAI has been working assiduously to facilitate enforcement and robust compliance with the letter and spirit of this code, through creating awareness and active liaison with Government agencies and civil society partners.

Sustainable Tourism Criteria for India: After extensive nationwide consultations, a comprehensive sustainable tourism criteria applicable to the accommodation sector and tour operators has been finalised, which sets a dynamic frame of reference for the responsible and sustainable development of tourism in India. The criteria incorporates globally accepted principles as well as qualitative and quantitative indicators encompassing a broad spectrum of issues like preservation of biodiversity, fragile ecosystems and natural landscapes; mitigation of environmental pollution; adoption of ecoefficiency; promotion of indigenous skills and local livelihoods; ethical sourcing; conservation of cultural assets and heritage, etc. This endeavour is guided by the firm belief that tourism must serve as an instrument to create economic, social and environmental value for the country as a whole.

The pursuit of economic development, social justice and environmental protection can only be successful if these three aspects are integrated in decisions at all levels of society, i.e. individual citizens, corporates and the Government. FHRAI believes that only a responsive and responsible industry can be profitable, competitive and prosperous in the long-term.

Therefore, CSR must become an indispensable part of our strategic and holistic approach towards business management.

With warm regards, Vivek Nair Honorary Secretary, FHRAI

fhrai desk

Promoting Heritage Tourism in West Bengal T

he Presidency University of Kolkata is working on a project to digitise all the hand-written material concerning the Dutch colony in Chinsurah that has been found at the West Bengal State Archives. The documents relate to the Dutch colony in Chinsurah that flourished from the late 16th century along the Hooghly (Ganges) river. The university’s Digital Humanities Centre will look into the heritage, urban planning and academics of the yet unknown Dutch settlement.

The project is in collaboration with the Netherlands government and the State Tourism department and is named the ‘Chinsurah Initiative’. The project aims to identify the heritage sites for restoration and conservation for the future. The project will promote heritage tourism along the 30 kms stretch where the Portuguese (Bandel), Dutch (Chinsura), French (Chandernagore) and Danes (Serampore) established their flourishing colonies.

New Members

HRAEI

13 new members have joined the Hotels and Restaurants Association of Eastern India (HRAEI) in the last three months.

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fhrai desk

Punjab Tourist Guide

Released by HRAP

HRANI

H

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about tourist places of religious, historical, medical otel and Restaurant Association of Punjab and cultural importance. “Punjab has the potential (HRAP) has released a Punjab Tourist Guide. to attract tourists, so we are focussing on the state.

The guide was formally released during a Religious destinations dominate in press meeting held at Fortune domestic tourism. Places, such as Park Classic, Ludhiana by Garish Amritsar and Anandpur Sahib, in Oberoi, President, Hotel and Punjab, are very important for the hotel Restaurant Association of Northern industry,” added Oberoi.

India (HRANI) and Sanjay Sood, This is the first tourist Jt. Secretary, HRANI. Also present guide issued in Nagpal said that it is a unique tourist at the press conference were HRAP Punjab which will be guide launched by the association members - Manjeet Singh Nagpal, circulated all over the without the support of the government.

President, HRAP, Amarvir Singh, state to help tourists.

He said this guide will be beneficial General Secretary and Naresh It carries information for the tourists and the copies of this Sethi, patron along with Hotel guide will be available at railway members Rajender Basant, Basant about tourist places stations, airports, bus stands and Resort; R.K. Kaushik, Fortune Park of religious, historical, tourist centres. Amarvir Singh said Classic; Amarjeet Singh Talwar, medical and cultural that they have included all places of Green Hotel; Navdeep Malwa, importance religious, historical, cultural importance, Malwa Hotel and Jaswaran Singh, hotels and medical facilities in detail in Chevron Hotel. the guide. Oberoi said, “As one of the main political parties has included the This is the first tourist guide issued tourism industry in its manifesto, so the industry has in Punjab which will be circulated all over the state high hopes from the party.” to help tourists. The guide carries all the information

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fhrai desk

Excise License Fee hike challenged H otel and Restaurant Association of Western India (HRAWI) have filed a writ petition regarding the increase in Excise License fee in the Bombay High Court. The hearing is now scheduled for April 28, 2014. They had informed all their Maharashtra Hotel and Restaurant members, regarding the renewal of their licenses for sale of liquor under the Bombay Prohibition Act, 1949 and rules framed there under. The renewal would have to be done on the rates prescribed in the Notification issued in that regard by the Commissioner State Excise. They had suggested that the license fee for renewal of liquor license be paid by their members

Single Window Clearance

hrawi

H

RAWI held a meeting with Mr. Sumit Mullick, Principal Secretary, Tourism, on April 10, 2014 to ascertain the status of the implementation of ‘Single Window Clearance’. Mr. Mullick said that once the elections are over, it would hopefully be announced. Mr. D. S. Advani, President, HRAWI, Mr. R.S. Bedi, Past President and Mr. Prrem Tiwari, Honorary Treasurer were present at the meeting. They also discussed the matter of the steep 50 per cent hike in Excise License fee and the hike in the price of the one-day temporary liquor license for banquet parties, for which Mr. Mullick requested that a letter be sent to him.

under the cover of a letter which would include the following statements:a) The validity of the Notification issued by the Commissioner State Excise, published on February 6, 2014, prescribing the license fee has been challenged by the Hotel and Restaurant Association (Western India), of which the applicant is a member, vide Writ Petition (L.) No. 743 of 2014, and b) The license fee under the said Notification is being paid ‘under protest’ and ‘without prejudice to all rights and contentions’ of the member.

FSSAI lab set up in Vadodra

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RAWI with the help of Mr. Nirav Gandhi, Gujarat State Chairman, HRAWI has set up its first FSSAI compliant lab in Vadodra, under the guidance and support of Dr. V Pasupathy.

This FSSAI lab will be a boon for the members in Vadodra and nearby places, as it will allow them to avail the testing of their food samples at reasonable rates. All lab items have been procured and are in place.

However, they are awaiting the two lab assistants who will be sent by Dr. Pasupathy and the lab will be commissioned shortly.

sihra

Bridging the education-job gap I

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HM Chennai had brought together captains of the industry – General Managers, HR and Training Managers and South India Hotels & Restaurants Association (SIHRA), to address the concerns of graduating students of the institute on the availability of opportunities and the remuneration offered vis-à-vis other graduates. The various concerns raised by the students were addressed and they were given an overview of the industry expectations and advice on how to bridge this gap. The benefits of being a part of this growing and vital industry was explained in detail with the panel giving personal experiences and achievements to drive home the point. The interactive session was widely acclaimed as it facilitated in the realistic problems and issues being addressed effectively.

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fhrai desk

Consent fee structure should not be prohibitive Comparatives of Consent to Operate Renewal Fee in Delhi for Hotels and Guest Houses vis-à-vis Hospitals and Nursing Homes

ANNEXURE I

HOTEL/ RESTAURANT CATEGORY

Rs/ YEAR

HOSPITAL/ NURSING HOME CATEGORY

Rs/ YEAR

1,000 Hotel with less than 20 rooms/ Restaurant with less 20,000 than 36 seats

Hospital/ Nursing home with 2,000 less than 20 beds

Hotel with minimum 100 rooms

30,000 2,00,000

Hospital/Nursing home with 4,000 100 beds

Hotel with more than 100 rooms

6,00,000 12,00,000

Hospital/Nursing home with 4,000 more than 100 beds

ANNEXURE II

Comparatives of Consent Fee for Hotels/Guest Houses and Restaurants of Delhi and the neighbouring states

ACTIVITY

Delhi Rs/year

NOIDA (UP) Rs/year

Gurgaon (Haryana) Rs/year

Chandigarh (UT) Rs/year

Hotel with less than 20 rooms/ Restaurant with less than 36 seats

1,000 20,000

500 4,000

4003,000

5002,500

Hotel with minimum 100 rooms

30,000 2,00,000

20,000 70,000

3,000 40,000

5,000 40,000

Hotel with more than 100 rooms

6,00,000 12,00,000

1,00,000 3,75,000

7,400 50,000

50,000 1,00,000

*separate consent fee under pollution control Acts are shown combined

F

dpcc

HRAI has been a strong advocate for institutionalising and internalising global best practices aimed at advancing environmental protection and sustainability within the industry. However, there is a wide disparity between the consent fee applicable on hotels and restaurants vis-à-vis hospitals and nursing homes in Delhi (ANNEXURE I). Moreover, the neighbouring states such as Haryana, Uttar Pradesh, etc. levy a significantly lower consent fee on hotels and restaurants (ANNEXURE II).

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Therefore, FHRAI would like to suggest slabs that can be taken into consideration for fixing the consent fees as 0-20 rooms with no restaurant – no fee and fees can be fixed for the following slabs: a) 51-100 rooms b) 101200 rooms c) 201-300 rooms d) 301 and above. In this context, FHRAI wishes to share their apprehensions over the consent fee structure adopted by the Delhi Pollution Control Committee (DPCC). The hotels and restaurants inadvertently or otherwise have been clubbed with

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industries for levying consent fee although the hotels and restaurants are commercial non-industrial activity, as clearly defined under Master Plan of Delhi (MPD) 2021. By doing this, their fee is calculated based on land and capital cost making it exorbitant and undermining the financial viabilities of these establishments.

In view of the above, FHRAI has requested that all hotels below 20 rooms and restaurants with less than 36 seats may be exempted from obtaining consent from DPCC. Further, the consent fee charged from hotels may be made applicable on the basis of room inventory. It is important to note that the amount of effluent discharge depends upon the number of rooms in hotels and seats in restaurants and not on the land and capital cost. Linking it to land and capital cost, irrespective of the size of hotels/guest houses makes the consent fee prohibitive and discourages people from seeking the consent, defeating the very purpose for which this was established.

news updates

EXPO

Starwood India organises 8th Annual Expo

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tarwood Hotels & Resorts successfully held their Annual Starwood India Expo 2014 from April 2126, 2014 across five key cities in India. In its eighth year, the expo was held across Delhi, Chennai, Bengaluru, Mumbai and Kolkata. This year’s expo showcased over 50 hotels from across Asia Pacific, Europe, Africa, Middle East and North America.

The Starwood India Expo is an annual sales mission organised by Starwood Hotels & Resorts to bring together primary contacts across all market segments with Starwood associates, to update them on the company’s developments worldwide, strengthen existing relationships, enrol customers into the rich loyalty programmes, discuss performance for the previous year and opportunities for the year ahead and beyond. Speaking on the occassion, Dilip Puri, Managing Director India and Regional Vice President South Asia, Starwood Hotels and Resorts India, said, “Every year we look forward to this annual event, as it is a huge platform for us to explore mutually beneficial opportunities with our customers. It

Growth

Talking about the brand, Dhananjay Saliankar, Regional Director, Starwood Sales Organisation, South Asia at Starwood Hotels & Resorts Worldwide, said, “Starwood sells the way our customers want to buy. Our goal is to be the easiest hotel company to do business with. We are flexible, reliable, responsive, proactive and focussed on creative solutions. Our relentless focus is on our customers and the experience of our teams around the world, to deliver solutions for all types of business to our hotels.”

Citrus Hotels and Resorts adds 5 new hotels

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itrus Hotels and Resorts, the hospitality division of the Mirah Group, is on a major expansion drive. Presently owning eight hotels, the group has roped in five new hotels in Chennai, Bengaluru, Manali, Sriperumbudur and Amritsar under its fold.

While Chennai, Manali and Sriperumbudur are running hotels, the other two are expected to open in the next few months.

Citrus Hotel East Coast Road Chennai, the first one to be added on management contract is located on the East Coast Road by the Thiruvanmiyur Kottivakkam beach. This hotel is in close proximity to several wellknown landmarks like the Tidel Park, Ascendas, OMR, Mamallapuram (Mahabalipuram), etc. It is a 30room property overlooking the

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also provides us a platform to engage with our meetings, corporate and travel trade partners and provides us a stage to update our customers on the growth of our footprint and brand innovations, not only in our region but also globally. In turn, our customers love the fact that it’s a one-stop shop. We hold similar events in Australia, China, Japan, Singapore and Hong Kong. In its eighth year today, it is very encouraging for us to see how, over the years, there has been a consistent rise in the number of visitors and the interest it generates.”

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sea. Citrus Manali Resorts stands between Beas River on one side and tall mountains on other. It offers 112 rooms and is the biggest inventory of Manali. Citrus Cunningham Bangalore is the second property of the group in the city. Right in the heart of Bangalore, the hotel built on an 18,000 ft area offers 90 rooms, specialty restaurants, conference facilities, etc. Citrus Amritsar Hotel is located at Ranjit Avenue area of the city. The property has 40 rooms along with large banqueting facility. Citrus Lakeside Sriperumbudur is a 134-room hotel with four-star facilities, situated right in the midst of the business hub of the town. This is the second hotel for Citrus in Sriperumbudur. With 13 hotels equating to about 900 keys under its umbrella, Citrus has marked its presence from North to South in a short span of four years.

According to Gaurav Pallial, Chief Executive Officer, Citrus Hotels and Resorts, “We see huge potential in the domestic market and accordingly we are moving towards major expansion drive. We are planning properties in all major tourist destinations across the country very soon. Apart from the management contract, our own hotels are under development in Jodhpur, Pench and Nagpur which are expected to be live within this financial year. ”

news updates

Opening

Radisson Hyderabad Hitec City opens Raj Rana, Chief Executive Officer, Carlson Hotels (South Asia) said, “We are honoured to be partnering with Sarovar again for another distinguished hotel. Radisson Hyderabad Hitec City is a wonderful addition to our growing portfolio of more than 100 hotels in operation and under development in India. The hotel is in a great location and now it has all the international service hallmarks of the Radisson brand. We are confident that the hotel will have a strong appeal for both international and domestic business and leisure travellers.”

Radisson Hyderabad Hitec City was previously known as Aditya Sarovar Premiere and has undergone refurbishment to include international brand hallmarks and is now a Radisson hotel. The hotel is owned by G. Yoganand, CMD, Manjeera Group, under the banner of Manjeera Hotels & Resorts and will continue to be managed by Sarovar Hotels under the Radisson brand.

Sarovar operates 61 hotels in India and Africa including several Park Plaza and Park Inn hotels across India.

R

adisson Hyderabad opened its doors on April 1, 2014 to welcome guests visiting Hyderabad. It is the first Radisson hotel in Hyderabad and the sixth Radisson property in India for Carlson Rezidor.

Launch

Travelling with kids? IHG guide can help

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authentic local experiences for an enjoyable holiday. The Insider Guide to Travelling with Children condenses all the information you need to stay in the know before, during and after your family vacation.”

Bruce Ryde, Director, Brand Management, InterContinental Hotels & Resorts said, “At InterContinental Hotels & Resorts, we have over 65 years of global heritage in curating memorable experiences for our guests. From locally-inspired spa programmes to our Planet Trekkers Kid’s Club activities, we give our guests the most

In addition, the guide features highlights of the new InterContinental Children’s Menu. Jointly developed by award-winning celebrity chef Theo Randall and leading children’s food expert and best-selling international author, Annabel Karmel MBE, the menu was designed specifically for the young InterContinental guest. Ryde added, “We developed this Insider Guide as a handy resource, to help our guests create unforgettable moments on every trip they take with their young ones. Packed with helpful tips from industry experts as well as insider knowledge from us at InterContinental Hotels & Resorts, this guide will bring the guests one step closer to having everything they need for a worry-free family holiday with their little globetrotters.”

nterContinental Hotels & Resorts has released the Insider Guide to Travelling with Children, providing useful advice to plan family vacations. The third in the Insider Guide series, this latest guide is an essential handbook for guests planning to travel with their children. The guide collates InterContinental insider knowledge and external industry expert opinions from countries across Asia, Middle East and Africa to deliver top travel tips, local insights and itineraries, including suggestions on engaging the children from the planning stage. The Insider Guide will be available in English in InterContinental hotels and resorts across India.

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Ajay Bakaya, Executive Director, Sarovar Hotels said, “Our association with the Manjeera Group as well as Carlson Rezidor Hotel Group is decades old and we are happy to be continuing as the management partner. With the combination of the hotel’s new branding as a Radisson and our management, we are sure that guests will enjoy an enhanced experience at this upscale property.”

May 2014 I www.fhrai.com I

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Social

Responsibility

ent able Developm in a st u S d n a ant sibility are an import s in a ch Social Respon l te o h ss, ertaken by wth in busine ro G . g in measures und rm a ge of global w Social Responsibility (CSR) issue in this a te n, the d the Corpora nt of the regio e m p lo ve e keeping in min d re s in long-term self. We explo initiatives, help people and the business it India. the hotel chains in environment, e th y b n ke ta tives the CSR initia th Kanchan Na

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Conserving the Planet and Society l Aradhana Lal Vice President – Corporate Communications & Sustainable Initiatives The Lemon Tree Hotel Company What are the CSR initiatives that you have undertaken for the environment?

We have always been very conscious of our responsibility towards the planet and environmentfriendly measures are built into the design concept of our architecture and interiors, as well as in our operational practices.

Energy Conservation ß Variable refrigerant volume (VRV) technology for airconditioning: 30 per cent more efficient as compared to conventional air-conditioning. ß Heat recovery ventilators (HRV) with thermal enthalpy wheels: for heat recovery from washroom exhausts. ß Chilled water reset through building automation: to reduce power consumption required for cooling the building. ß Heat pumps: for heat recovery and for heating the domestic water. ß LED lighting and CFL lighting ß Key tag energy saver system: conserves energy in unoccupied rooms. ß Optimising use of natural/day lighting. ß Auto-time management for lighting, air-conditioning and ventilation fans through timers and motion sensors. ß Energy-efficient hydro-pneumatic system with variable-frequency drive (VFD) motors for water supply.

p Aradhana Lal during Green Week celebrations at The Lemon Tree Hotel

ß Thermal insulation: increases room comfort and conserves energy. ß Solar panel for heating water. ß Wind power for alternative and renewable energy.

Water Conservation ß Sewage Treatment Plant (STP) which recycles water used across the hotel. Approximately 30 per cent of this recycled water is used in the garden and flush systems. ß Aerators/flow restrictors including dual flush system: maintains water force and yet reduces outflow, and hence saves water. ß Rainwater harvesting: protects and replenishes the ground water table. ß Auto flush for public urinals: minimises water wastage. ß Guest engagement program – water-saving posters placed in all rooms that encourages guests to do their small bit to save precious water when they are travelling.

Hotels & CSR

Here are some of the initiatives that we undertake: Caring for the Environment ß Our existing and upcoming hotels are designed and constructed to qualify for the LEED Gold Standard.

Leadership in Energy and Environment Design (LEED) is the internationally recognised eco-friendly building certification standard awarded by the United States Green Building Council (USGBC) and the Indian Green Building Council (IGBC) to buildings designed for saving energy, for efficient use of water, reduction of carbon dioxide emission and for overall improvement in the environmental quality. ß We routinely plant trees and shrubs in our hotel premises across India. ß Our hotels are built to the standards of ‘universal design’ i.e. they provide easy access for differentlyabled people or guests.

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opportunity or livelihood creation and therefore nation building. In fact, 10 per cent of our total staff members are People With Disabilities (PWDs).

Promoting Art Lemon Tree Hotels is the largest national buyer of tribal art from Bastar, Madhya Pradesh. This enables the group to support poor tribal craftsmen in this region and allows the chain to showcase their art extensively across its hotels. The group is also a large supporter of art objects promoted by People for Animals (PFA). This money helps support the initiatives undertaken by PFA for the welfare and care of animals across India.

p Employees with Disabilities (EWDs) at Lemon Tree Premier, Leisure Valley, Gurgaon

Green Fuels and Green Materials ß Use of CNG instead of LPG ß Use of green building material ß AAC blocks i.e. cement concrete blocks in fly ash: It offers several benefits including thermal efficiency as it reduces the heating and cooling load in buildings.

Its resource efficiency gives it lower environmental impact in all phases of its life cycle. Its light weight increases chances of survival during seismic activity.

Lending a helping hand Lemon Tree Hotels supports and partners with the following NGOs and societies: ß Goonj: An NGO which provides clothes and utensils to the impoverished. ß Suniye: An NGO that runs a school for speech and hearing impaired children from economically weaker sections of the society. It provides extensive life-skills support to these children.

Hotels & CSR

Waste Management ß Sewage treatment: prevents pollution Noise Pollution Management ß Double-glazed vacuum sealed windows ß Environmental seals: prevents entry of noise and smoke (in case of fire) into the room ß Noiseless generators: acoustically insulated, the sound level is dampened to a minimal level Operational Practices ß Paper/cloth bags instead of plastic for laundry ß Recycled garbage bio-degradable bags ß Pencils not plastic pens Providing opportunities and livelihoods for the differently-abled What are the CSR initiatives that you have taken to help the community and the society?

Lemon Tree believes in providing a socially inclusive environment which seeks to bring in people of different backgrounds, abilities and ethnicities and offer them work as a unified team, with a common goal.

We believe that differently-abled people or disabled people must be provided the same opportunities as others to realise their full potential and live with dignity.

By creating a supportive environment in the organisation that allows them to deliver their best, we are able to play a part, however small, in social inclusiveness,

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We believe that differently-abled or disabled people must be provided the same opportunities as others to realise their full potential ß Akshaya Patra: An NGO which focusses on eliminating hunger in the city. It regularly provides a free meal to approximately 2,000 destitute people in Delhi, across the city. ß Muskaan: An NGO which provides comprehensive education, vocational training and work opportunities to young people who are intellectually challenged. ß Ramanujan Society: The hotels donated gifts to students for successfully clearing the IIT entrance exam. **** **** **** **** ****

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p Top: Lake Cleaning Drive by the NHCC team

Hotels & CSR

Right: Tree plantation at CH Foundation by the NHCC team

Committed to the environment and the community l Peter Frawley General Manager Delegate Accor Andhra Pradesh & Goa Hotel Operations What are the CSR initiatives that you have undertaken for the environment?

Novotel Hyderabad Convention Centre (NHCC) and Hyderabad International Convention Centre (HICC) are committed to operate at the world’s highest environmental standards and preserving the environment. The management at the property regularly focusses on the development of the green belt and has taken steps to maintain a rich landscape at the property. The landscaping has been done keeping in mind the environment aesthetics and sustainable development.

NHCC has set a milestone by winning the prestigious award of the Best

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Hotels’ Landscaper Area for five years in a row, for its dedication and work in the area of horticulture. NHCC promotes organic farming and optimal utilisation of natural resources. The hotel has an in-house kitchengarden, where they grow their own vegetables and herbs that are harvested on a bi-monthly basis.

The property has also introduced Planet 21 - the sustainable development program launched

by Accor Group, and has deepened its focus on preserving the local ecosystems. NHCC and HICC have been successfully driving the initiative for the last two years by educating the stakeholders on energy preservation and by organising team-based initiatives on health and energy conservation. Novotel and HICC have also introduced first-of-its-kind Sewage Treatment Plant (STP) designed to ensure

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the maximum utility of treated water and conserve and save natural resources.

What are the CSR initiatives that you have taken to help the community and the society?

HICC and Novotel Hyderabad Convention Centre have introduced several socio-economic initiatives in the areas of community and social development. The properties support projects and NGOs such as ‘Mallika Sewing Project’ and ‘Nireekshana’. It also focusses on initiatives aimed at empowering and rehabilitating widows and people affected by HIV/AIDS, etc. At Mallika Project, women are taught basic and advanced modules of sewing, embroidery and handicraft, thereby enabling them to produce crafts and materials, to sustain themselves. The program has also incorporated a counselling and character-building component that enhances the value, self-worth and significance of these women. We also organise special programs and outing for the kids from Nireekshana to spread the message of love and cheer among the children.

Hotels & CSR

Hyderabad International Convention Centre encourages physically-challenged people by providing them job opportunities in various departments within the property and helps them develop their skills, as per their area of interest. On International Day of People with Disabilities, NHCC and HICC invited children from Shekinah Foundation who suffer from multiple disabilities to participate in a cultural festival. As a part of the community welfare programmes, NHCC and HICC regularly organise blood donation camps, bicycle rides, lake cleaning drives, tree plantations and take steps to reduce the carbon footprints at all levels.

What CSR initiatives do you undertake to help your employees?

As a part of the commitment to develop a healthy and socially aware workforce, we constantly organise events such as a free eye check-up, a blood donation camp, workshops on ‘Cessation of Tobacco’, ‘Cancer Prevention’ and other lifestyle diseases, etc. We also encourage our employees (who stay close to the hotel) to save petrol and use bicycles to commute to work.

Apart from this, we also organise awareness camps on social issues such as AIDS, etc.

l Gurmeet Singh Area Director of Human Resource, India Subcontinent Marriott International What are the CSR initiatives that you have undertaken for the environment?

Marriott’s sustainability goals support business growth and reach beyond the doors of our hotels to preserve and protect our planet’s natural resources. Originally established in 2007, we revised the goals in early 2012, to align more closely with the recently established industry-wide protocol for reporting energy and water consumption and also to reflect changes in our company structure and new global data tracking systems. Our goals include: ß Further reducing energy and water consumption by 20 per cent by 2020 ß Empowering our hotel development partners to build green hotels ß Making our multibilliondollar supply chain more green ß Educating and inspiring associates, business partners and guests to conserve and preserve ß Addressing environmental challenges through innovative conservation initiatives, including rainforest protection and water conservation

What CSR initiatives do you undertake to help the growth of tourism?

NHCC and HICC is an integral part of HCVB (Hyderabad Convention Visitors Bureau), a not-for-profit organisation which works closely with the Andhra Pradesh Government and tourism industry to promote Hyderabad as a world-class MICE destination, at the global and national level. **** **** **** **** ****

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Dedicated to protecting our planet’s natural resources

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p Pollution Under Control (PUC) check at the Renaissance Mumbai Convention Centre Hotel by Marriott

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u Pollution Under Control (PUC) check at the Renaissance Mumbai Convention Centre Hotel by Marriott

Green Buildings In India, JW Marriott Pune is a LEED-certified hotel building.

Hotels & CSR

Marriott International has designated April as the ‘Environmental Awareness Month’ to communicate and celebrate the company’s commitment to environmentally responsible operations, raise awareness about environmental issues, and increase associate participation in environmental activities. Every year, hotels worldwide, celebrate the month with a lot of enthusiasm. There are a lot of activities that each hotel organises such as: ß Earth Hour - Turning off or dimming non-essential lighting for an hour to help raise awareness about environmental issues. ß Pollution Check – A Pollution Under Control (PUC) van is stationed outside the hotel building.

The associates encourage all the vehicles, entering and exiting the hotel, to get their PUC check done.

We also encourage all the vehicles passing by to get their PUC check done. This is our way to contribute to the environment.

What CSR initiatives do you undertake to help the growth of tourism?

Last year, one of the biggest CSR initiative that was launched by the Ministry of Tourism under ‘capacity building for service providers’ was to conduct a skill development programme called ‘Hunar Se Rozgar Tak – HSRT’. Each of our hotels has adopted the programme under which we have hired candidates from the age bracket of 18-28, who are from a socially and economically weaker section of the society. Post their hiring, these youth have been trained for a period of six weeks in housekeeping and food & beverage and eight weeks in food production and bakery in the patisserie departments of the hotel. Post the extensive training, those enrolled in the program have to appear for a practical and written test, after which they can be absorbed by any hotel in India. In Marriott India, we trained 40 students last year.

What are the CSR initiatives that you have taken to help the community and the society?

Each of our hotel works with one or more local NGOs. Some of the NGOs that we work with in India are:

p Blood donation camp organised by Marriott

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ß Cleaning Drives – Drives are organised in and around the hotel area to create awareness about hygiene. ß Daily Green Basics - Daily green tips are shared with all the hotel associates. ß Daily Environment Quiz – to increase the awareness of the associates. ß Tree and Plants plantation activity

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ß Mahindra Pride School (MPS)–Marriott Hotels in India work with MPS to train their students, who are from the economically weaker section of the society, in hotel operations. If they want to work with us, the students are absorbed as well.

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ß Rising star outreach / Marriott Children’s Home – Each Marriott hotel in India contributes towards the Marriott Home. As the guest checks out from the hotel, we request them to contribute whatever amount they would want to for the cause.

Marriott India hotels have collected `7,16,300 YTD (January - March 2014). The Marriott Children’s Homes are family-style dormitories in which the children are divided into small groups under the care of a housemother or housefather in their small ‘families’. Here, the children learn the values of character, cleanliness, health, and service. The Marriott Children’s Home is a safe place for the children to live and grow. ß Caritas in Goa – Goa Marriott Resort works very exclusively with Caritas to make a difference in the life of those infected with HIV. They organise monthly activities, celebrate festivals and cook meals

Hotels & CSR

We have designated April as the ‘Environmental Awareness Month’ to communicate and celebrate the company’s commitment to environmentally responsible operations and raise awareness about environmental issues for them. Caritas Goa is a charitable society of the Archdiocese of Goa. The Society strives to serve the poor, the needy, the oppressed, the differently-abled, people living with HIV/AIDS, the marginalised and the victims of natural and man-made calamities. ß The Youth Career Initiative (YCI) – All the Mumbai Hotels have been working with YCI to train the youth from the socially and economically backward section of the society. We have trained around 24 youths through the program. This year, the program was also launched in Delhi. This is a six-month education program that provides disadvantaged young people with life and work skills.

The purpose is to empower young participants to make informed career choices and realise the options available to them, enable them to improve their employability and enhance their long-term social and economic opportunities. During the six months, they are exposed to all the four core departments of the hotel, but they specialise in one department. ß Home for the Aged- Renaissance Mumbai works with the Home for the Aged. They visit them each month and organise activities like tambola,

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antakshari and a special theme lunch and celebrate festivals with them.

ß Mobile Crèche in Mumbai - Since 1969, Mobile Crèche is an NGO which has been supporting the health, education and safety of the children of the construction labourers. These children were often left to fend for themselves and used to get injured, when their parents would go out to work. These crèches are based very close to the construction sites and have children as young as six weeks until 12 years. ß Blood donation camps are held at regular intervals in collaboration with the Red Cross and Hiranandani Hospital in Mumbai. ß GODS Foundation – We encourage people from the foundation and help them earn some money.

They display and sell jute bags, folders, candles, etc. made by them in the hotel, both for the guests and the associates. We also organise fun Fridays for them where they are invited to the hotel for activities such as a magic show, cupcake decoration, learning how to make mocktails for guests at home, etc. ß Self Esteem Foundation For Disabled - The organisation’s mission is to provide the disabled a life with self-esteem and dignity.

What CSR initiatives do you undertake to help your employees?

At Marriott, we believe in taking care of our associates first. At any given point in time in case our associate is in dire need of money then we all get together to contribute money for the associate. We also write to our sister Marriott hotels in India, presenting them with the case, and asking them to help the associate. We have always received help from all our associates. In the past, we have collected funds for an associate whose child was suffering from blood cancer. We also collected funds for another associate who passed away and had left behind his old ailing mother and his wife. Some hotels also help their associates to buy books and stationery for their school-going children during the admission time. **** **** **** **** ****

We have inculcated CSR values at all levels l Priti Chand VP, Corporate Communications The Zuri Group What CSR initiatives do you undertake to help the growth of tourism?

We encourage local handicrafts in both Kumarakom and Goa (The Zuri Kumarakom, Kerala Resort & Spa and

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What are the CSR initiatives that you have taken to help the community and the society?

The Zuri Group has established the Gujaratbased Kamani Foundation which has an on-going Jaipur Foot camp, donating over 200 Jaipur Feet per month. It also facilitates patients to stay before and after the limb surgery. The Kamani Foundation’s activities are closely monitored by Chamanlal Kamani, Deepak Kamani and Rashmi Kamani.

The Kamani Foundation also runs regular blood and eye donation camps in Gujarat, Goa, Kumarakom and Bangalore. It has also adopted a school for differentlyabled children supporting it with funds, books, food, stationary, etc.

What CSR initiatives do you undertake to help your employees?

Besides giving each employee a cashless medical benefit, the company also helps the employees during medical emergencies. The company has a policy to help employees with interest-free loans. Also, the company reimburses 10 per cent of the housing loan-interest of employees.

What are the CSR initiatives that you have undertaken for the environment?

From the point of view of the Zuri Group Global, CSR has always been and will always be very close to our hearts. Chamanlal Kamani, Founder and Chairman, Zuri

p Jaipur Foot camp established by the Kamani Foundation of the Zuri Group

Hotels & CSR

The Zuri White Sands, Goa Resort & Casino).

We organise local flee markets to promote local tradition, culture and handicrafts to generate revenue.

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u World Environment Day celebrations at Zuri Hotels and Resorts

Actively participate in the development of the society

u Tree plantation at Zuri Hotel and Resorts

Hotels & CSR

l Michel Koopman General Manager The Leela Ambience Gurgaon Hotel & Residences

Group Global, Deepak Kamani and Rashmi Kamani, ViceChairmen, Zuri Group Global have always been mindful of their social responsibilities to the community at large and have inculcated CSR values at all levels of the company.

Also, Zuri Hotels and Resorts are known for their responsible tourism. All the hotels under the Zuri Group use CFL bulbs to conserve energy. We recycle papers and use it. Also if the occupancy is less, all our hotels accommodate guests in a particular wing or floor so that the electricity in the unused area is being saved. In the kitchen of all our hotels, the gas stoves do not have just one knob – every stove has a separate knob so that only the ones that need to be used are on. **** **** **** **** ****

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What CSR initiatives do you undertake to help your employees?

We have employees, who are physically disabled, working with us in various departments such as the kitchen, laundry and F&B service. We have also provided accommodation to our female employees at subsidised rates. We also provide a free pickup and drop service for our female employees at specific times, to ensure their safety. We also organise free medical camps for our employees and there is a periodic health check-up as well for all.

What are the CSR initiatives that you have taken to help the community and the society?

We actively participate in the development of Sunshine Operators, an orphanage for underprivileged children by providing them with food, clothes and support for education. Till date, we have donated up to 1000 kgs of clothes to the orphanage. We also have an association with United Ways, an NGO which is actively involved in adopting villages near Gurgaon

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usage of LED lights in various public and back areas of the hotel, switching off ACs in unoccupied rooms and constantly monitoring energy consumption through energy meters.

We also conduct regular sessions and take suggestions from our team members on how we can be more effective in terms of conservation of energy.

and assisting them with vocation, education and clean drinking water, etc.

What are the CSR initiatives that you have undertaken for the environment?

At the hotel, we have an STP plant, which helps in conservation and reuse of water. We have also taken initiatives for the conservation of energy through the

What CSR initiatives do you undertake to help the growth of tourism?

With regards to the tourism, I would like to say that whenever we talk about the hotel, we always start with Gurgaon as a destination first. We have seen Gurgaon being developed as the millennium city in the past few years and we are proud to be a part of the same. People come to Gurgaon from Delhi also, as it has the best of the hotels, shopping malls, entertainment and much more for a tourist to indulge in.

Hotels & CSR

We have physically disabled employees working with us in various departments such as kitchen, laundry and F&B service

hr focus

Training the Workforce In a conversation with FHRAI Magazine, Anil Mohan, Senior Vice President, HR, Jaypee Hotels, talks about the hiring trends in the hospitality industry and hospitality education.

What is the essence of your recruitment policy? Skills can be polished, however, what are the inherent qualities that are needed to be a hospitality professional?

We, at Jaypee Hotels Corporate HRD, firmly believe that the success of an organisation rests in the ability and passion of its employees, thus a fair and effective recruitment-cum-selection policy is essential for the achievement of that success. We continuously look inward for re-organising our employees within the system, for example, we consider whether the vacancy needs filling at all after someone left or whether the work could be reorganised and performed in another cost-effective and more productive manner. We also introspect on the relevancy of a position to meet the demands of an ever-changing dynamic organisation.

The Jaypee Job Fit looks into the inherent qualities of a prospective hospitality professional. We believe that initial attitude and personality matter more than the knowledge gained while training, as the latter can always be rebuilt according to the specific need of an organisation.

Certain non-negotiable and admirable traits which we look for are commitment for the role coupled with enthusiasm and passion, a flair for English, communication skills, strong teamwork and interpersonal skills.

Are colleges providing the right education? Are the needs of the industry being addressed well by the

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hospitality educational institutions?

The colleges mostly focus on the theory aspect. According to me, learning takes place while on the job. The main reason for the above is that the students can incorporate the learning along with the guidance from experienced professionals and gain experience in dealing with the tasks and challenges that they will meet during a normal working day.

If we talk about learning, 70 per cent of what you learn is from experience, challenges, new situations and new assignments. 20 per cent of the learning happens with the feedback received, observations, role models, mentors and only the remaining 10 per cent occurs by courses and self study.

‘‘

Certain non-negotiable traits which we look for are commitment for the role, coupled with enthusiasm and passion, a flair for English, communication skills, strong teamwork and interpersonal skills” — Anil Mohan Senior Vice President, HR, Jaypee Hotels

Education does help in developing skills, but in order to find jobs, the students also need to focus on personality, communication and grooming.

Do you provide any internal or external training or workshops for your employees?

Training and development is vital to any business and is taken as a very strategic organisational partner. Training at Jaypee Hotels is conducted for all levels of employees. Its purpose is to better the performance of employees to enable us to meet our business goals. To ensure that the standards of the hotels are met, we make sure that both technical and behavioral trainings are conducted in-house.

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What are the main hiring trends in the hospitality industry? Is there a dearth of skilled professionals?

The Indian food and service industry is growing rapidly due to the change in lifestyle, food habits and consumption patterns, so it is no surprise that hiring has also taken leaps and bounds. Hiring trends are generally through references (and that helps the credibility and commitment front), through consultants and job portals.

Skills are ongoing and I don’t see a dearth of professionals in the industry as the hospitality industry in India is well sought-after. Having said that, besides the normal certifications, specialisations would become a ‘differentiating factor’ for a candidate and can help to take him forward to a great deal.

What does your organisation do to retain people and nurture their talent? After observing the attrition rates at your hotels, at which level do you see maximum attrition and why?

A hospitality professional’s life, apart from the glamour, involves long working hours and almost being married to the industry. However, to make work life fun, a lot of initiatives are spearheaded.

Communicating our business’ mission and feeling connected to the organisation’s goals is one way to keep employees mentally and emotionally tied to your company We strongly believe in promoting from within, whenever possible, and give our employees a clear path of advancement. Employees become frustrated and may stop trying, if they see that there is no clear future for them in your company. Organisations should foster employee development and training to learn new job skills.

We outline and create an open communication between the employees and the management. For this we push, muster, cajole, shadow and mentor our managers to get involved. Our managers spend time in coaching our employees, helping good performers move to new positions and minimising poor performance.

Communicating our business’ mission and feeling connected to the organisation’s goals is one way to keep employees mentally and emotionally tied to your company.

Attrition is the highest at the entry level overall, the reason being better growth opportunities, a lot of competition in terms of salaries, a fast-paced growth and better designations.

education

What are the varied skill-sets that a hospitality student develops in your graduate programme? How much of practical exposure do you provide?

The STEP programme is very different from the courses offered by the institutes delivering education aimed for the hospitality industry. The programme was launched in 2004 with the aim of providing young aspirants who wished to make a career in hospitality, an opportunity to train at some of the best hotels in the world, under the guidance of professional hoteliers.

During the programme, a trainee is placed at one of our hotels to learn the various aspects of hotel operations and is thus able to gain valuable experience, besides honing the attitude, skills and knowledge required by the industry.

The programme achieves its objectives by providing STEP trainees with: u Hands-on practical learning experience at some of the world’s best hotels, where they are guided by professional hoteliers.

Mohit Nirula Dean, The Oberoi Centre of Learning and Development

The Oberoi Group’s Systematic Training and Education Programme (STEP), now in its eleventh year, offers students the opportunity to acquire all round and specialised skills and knowledge in all departments of the hotel industry. Mohit Nirula, Dean, The Oberoi Centre of Learning and Development, tells us more.

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education

University (IGNOU), the curriculum involves academic study related to hospitality and practical, on-the-job training.

w The Oberoi Group also invests in the

education of the trainees by paying the fee and providing dedicated time for them to study for their undergraduate degree of Bachelors in Tourism Studies from IGNOU.

What are the key features of the STEP programme? How is it different from the other hotel management degrees or diplomas?

The key elements of the STEP programme and the areas where it differs from other hotel management courses are:

u A rigorous selection process for the v Besides separate studies for the

Bachelors in Tourism Studies from Indira Gandhi National Open

100 positions on offer for the hotel operation and kitchen operation programmes.

v There is no fee payable for the

programme. In fact, STEP trainees receive a monthly allowance, hotel-provided accommodation, meals on duty, uniforms and medical insurance.

w In addition, The Oberoi Group also

invests in their education and allows dedicated time for the trainees to pursue their undergraduate degree from IGNOU.

x Three years of on-the-job learning

from professional hoteliers in some of the world’s best hotels.

y After graduation, STEP trainees

are eligible to join The Oberoi Group through the Oberoi Central Employment Register as an Operations Assistant. In addition, they can also apply to be considered for selection for the two-year postgraduate management programmes at The Oberoi Centre of Learning and Development.

education

90% Placement for Students In a conversation with Nisheeth Srivastava, Principal, Institute of Hotel Management, Srinagar, we find out more from the beautiful valley of Jammu and Kashmir.

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What are the varied skill-sets that a hospitality student develops in your graduate programme?

In our graduate programme, students develop skills in all operational areas of the hotel e.g. food production, F&B service, front office, housekeeping, etc.

We also focus on the overall personality development of the students and provide inputs through various competitions conducted among them. For me, this course is for a person who is outgoing, adventurous, has a flair for hospitality and is keenly interested in meeting new people. He should also not be biased about religion and region.

our students which has resulted in 90 per cent placement in the past. Personality development is also an integral part for developing positive attitude and mindset.

What ancillary service industries can a hospitality graduate look at for jobs?

Many of our students are working in airlines like Etihad Airways, British Airways and Qatar Airways. There is also a huge scope in five-star hospitals coming up in all metro cities, such as Apollo, Medanta, etc. Apart from hospitals and airlines, students are also working in cruise lines and estate divisions of malls. Hotel management students are also working in the retail sector.

What are your criteria for enrolment?

For the degree programmes, What percentage of your enrolment is on the basis of students get into the merit-cum-choice, among hospitality industry? the students who appear 90 per cent of my students for the Joint Entrance join the hospitality industry Examination, conducted by because we focus on the the National Council for Hotel Nisheeth Srivastava development and positive Principal, Institute of Hotel Management, Noida. For the attitude of the industry for Management, Srinagar diploma programmes, we their knowledge. We provide conduct admission on the in-campus placement and basis of the personal interviews of the our placement record is 90 per cent. Few aspirants. I can say that we provide a students opt for higher studies, hence they vibrant and comfortable environment to are not being counted here.

education

Are you in touch with the alumni to inspire and help new pass-outs?

Yes, we have formed an alumni association and are in constant touch with our students through our website www.ihmsrinagar.org. We organise various functions for them and that is why it has an important role for the development of the Institute.

What are you doing to inculcate a passion for Indian cuisine among your students?

The Indian cuisine need not be inculcated in the students but needs to be authenticated. Jammu and Kashmir is famous for its cuisine known as Wazwan.

Personality development is an integral part for developing positive attitude and mindset

Wazwan is not categorised as a kind of cuisine, but it is a package which starts from production and culminates at the end of service. In Wazwan, a specialised chef, known as Waza, not only produces the cuisine but also serves the food himself to the guests. We are not only training our students in this kind of service, but also developing a new style

of table service for Wazwan. We invite chefs from different hotels to train our students. Faculty members also go to different institutes to learn more about their regional cuisines and train students accordingly. Our faculty members went to Chennai to learn more about the Chettinad cuisine and to Chandigarh to learn about the Punjabi cuisine.

association

KHARA to promote tourism development in Kashmir Kashmir Hotel and Restaurant Association (KHARA) seeks to harness the full potential of tourism to be a prime engine of economic growth and prosperity for the state by positioning it as a leading global destination by the year 2020.

K

HARA came into being in November 1956, when a few hotel owners came together and formed an Association with the basic objective of safeguarding the interests of the hospitality industry in the state and working towards promoting tourism at the domestic and international level. A meeting of the newly elected 20 members of Managing Committee of KHARA was held on April 19, 2014 at the KHARA office in Nawa-i-subh Complex, Zero Bridge, Srinagar, wherein the following office-bearers of the Association were elected unanimously for the ensuing term 2014-2016:

KHARA

OFFICE-BEARERS Term 2014-2016

u Mr. M. Showkat Chowdhary

v Dr. Abdul Majid

w Mr. Abdul Majeed

y Mrs. Ayesha Saleem

z Mr. Ghulam Jeelani

{ Mr. Assad Ullah Khan

President

x Mr. Adil Khan

Secretary General

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Jt. Secretary General

Sr.Vice President

Treasurer

Jr.Vice President

Publication Secretary

association

Tourism Policy Admittedly, tourism is the only surviving industry even today after the state has undergone tremendous turmoil for more than 23 years in the past. Since now, the State of Jammu and Kashmir is moving towards stability, it has become imperative to boost this industry by having a proper tourism policy.

KHARA is of a firm view that an effective and comprehensive tourism policy would act as a proper guide for overall planned and organised growth of the tourism industry, particularly in respect of its promotion, infrastructure building, environment, etc. After suffering miserable turmoil, the tourism industry has bounced back. The year 2011 witnessed an arrival of 9 lakh tourists to the valley while 2012 saw 13 lakh tourist arrivals.

guest column

Green Homes:

Best Practices

Niranjan Khatri General Manager, Environment Initiatives, ITC Hotels

We often hear the cliché that drops of water make an ocean. In this article, we explore what are these ‘drops of good practices’ which can help in rectifying the mal-conceived modern practices, born out of addiction to convenience, instant gratification and the constant need to keep up with the Joneses.

Bamboo is Sustainable and Green Energy balance of various building materials in MJ/m3 or N/mm2

1500

From J.A. Janseen [Bamboo research at the Eindhoven University of Technology Eindhoven 1990 p.15] (Energy balance is the energy required to produce a unit of building material with a certain level of load-bearing capacity)

240 80 Concrete Steel

30

Wood Bamboo

Source: Centre for Green Building Material and Technology (CGBMT), Bangalore

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T

universe were to emulate the practices he smallest unit of an organisation of the rich of the western countries, it is the family - with its needs, culture, operating system and will place a huge burden on the creaking unwritten policies. Half a century resources of the Mother Earth. back in India, most families lived jointly Industrial reboot and by default, the resource intensity was Hence disruptive innovation is the need of optimised, in terms of the material used the hour in every domain - be it housing, for dwelling, the consumption of food and transportation, consumption of energy, collective entertainment. In rural India, the food procurement consumption and waste joint family system still exists. However, management. the difference is that some members have shifted to urban centres Housing - Considering in search of jobs, as the the difficulty in getting land holding, divided over sand, aggregate and decades in the families, bricks for housing, work is unable to sustain the needs to be done on food needs of the joint Disruptive converting fly ash into families any longer. All innovation is the need sand and aggregates. this began to change with of the hour in every The fly ash bricks and fly modernisation, higher domain - be it housing, ash cement can become percentage of literacy and transportation, influence of the external a reality by the building consumption of world. In urban areas, research and material energy and waste the nuclear families have arm of the Government management become a norm, which of India. Bamboo is a versatile material with has resulted in subgreater tensile strength optimisation than steel. This rapidly of resources. growing, renewable material needs to The resource reality be re-incorporated in housing sector Infinite was a word encoded in our for making doors, frames and other collective mindset, when it came to the household items. It is stronger than wood availability of resources. It is only now or timber in tension and compression. that a small percentage of the population The tensile strength of the fibres of a is learning to understand the finiteness vascular bundle could be upto 12,000 of these resources. In reality, for a vast number of poor people, finiteness is a kgs/sq cm, almost twice that of the steel. daily reality in terms of trying to access Hence much less material is needed to be the basic necessities of life, like food, used for the same strength. water, fuel and sanitation facilities. If the (Source – Centre for Green Building three billion underserved people of the Material and Technology)

guest column

Renewable energy costs have dropped at an amazing rate in the last few years.

A domestic lighting system which was available for `20,000 is now available for `4,500 consisting of two lights with one DC fan operating capability.

Approximately 1.25 lakhs of solar power will take care of the light and fans of an average home with two rooms and a drawing room. Some states are giving a subsidy and some states have introduced a net metering concept, such as Kerala.

This means the home solar-system pumps power in the grid during day time and in the night, the power consumed is adjusted with the units pumped into the grid during day time.

Water management - Considering dwindling availability and inconsistent supplies, rainwater harvesting is the easiest way of augmenting water in each home.

Waste management - Waste is a misplaced resource. The first principle of waste management is not to create waste.

How many Earths would we need if everyone lived like..?

BANGLADESH

NEPAL

x 1.9

INDIA

FRANCE

x 2.5

UGANDA

USA

x 4.1

UAE

x 5.4

CHINA

x 1.1

COSTA RICA

x 1.4

For both water and waste management, please download a user-friendly training module from www.itchotels.in from the ‘Environment’ section of the website.

The intent of this article is to highlight and to reduce our material footprint as quickly as possible by use of rapidly renewable materials such as bamboo. Our existing

growth trajectory is poised on a path towards suicide, the chart ‘how many earths we need’ will help us to try and comprehend the enormity of the global challenges.

(Views expressed in the article are that of the author, Niranjan Khatri, General Manager, Environment Initiatives, ITC Hotels)

culinary art

Flower ement of arrang ns carved carnatio eetroot from B

Culinary Artistry Vegetable and Fruit Carving

Umasankar Dhanapal, the first Indian participant and winner of the ‘World Culinary Olympics, Germany’ for ‘Culinary Artistry – Vegetable and Fruit Carving’, tells us about his journey so far.

He is currently working as a Field Trainer at Yum! Restaurants, Chennai.

Kanchan Nath

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culinary art

What was the inspiration behind your career choice?

My father and his delighted customers were my inspiration. I got into the food business when I was 13. We had a small idli shop, just outside our home. I used to help my parents run the shop by balancing my work and education. My father was indeed a great Chef and his preparations were sought after by our customers.

The feeling of satisfaction that I saw on my father’s face in serving his delighted customers made me think seriously of pursuing a career to delight more such customers. So, naturally the choice was to enter this industry.

Who are your mentors in the industry?

Dr. Chef Soundararajan P, Corporate Executive Chef, Mahindra Holidays and Resorts India, and Chef Sudhakar N Rao, Director / Principal, Culinary Academy of India, have inspired me. It was the passionate talk by Chef Sudhakar N Rao that made me think on the lines of continuing my career even during the tough times in the industry. I would not have been in this industry if I had not met him. He had coached me and often said, ‘Be the best in everything you do’. He was and is my greatest inspiration and I cherish every moment that I have spent with him.

Rapid-Fire

Umasankar Dhanapal » Do you have a guilty food pleasure when no-one else is around?

No, I don’t. » Which ingredients can you not live without while preparing Indian dishes?

CCC - Cardamom, Cloves and Cinnamon » What is the one trait that you think is imperative for a person who wants to be a member in your kitchen team?

Determination » Which is your favourite destination to travel to for food in India and abroad?

Kerala in India and Thailand, abroad » What is your favourite food?

Rumali roti and paneer makhani

» What was your last meal?

Paneer kathi roll with mint chutney

Beetroot Carnation

Step-by-Step Procedures

culinary art

Beetroot Rose

Step-by-Step Procedures

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How did you develop the passion for the art of carving?

I was very passionate about art and craft right from my school days. I was actively involved in learning different forms of traditional arts and crafts. During my college days, I discovered a unique art form of culinary arts – vegetable and fruit carving. I admired the elegance of this art, displayed in many hotels that not only attracted but also influenced me to put my heart and soul into it. It has been my passion ever since.

follow different display centerpieces such as aspic, ice, butter, tallow, salt dough, etc.

Apart from decoration and art pieces, do you also prepare salads and fruits which can be eaten?

Yes, my area of specialisation was ‘Garde manger’. I can prepare cold foods such as salads, canapés, pâtés, terrines, galantine, ballotine, etc.

Where did this art form originate?

The origin of vegetable and fruit carving is acclaimed by China and Thailand. The Thai history of vegetable and fruit carving goes back to 700 years ago. In Sukothai, Thailand, during the festival of ‘Loi Kratong’ (Floating Lantern Festival), one of the King Phra Ruang’s servant, Nang Noppamart wanted to impress the king by making a beautiful and unique ‘Kratong’.

Nang carved a flower from a vegetable using the real flower as the template. She also carved some birds and arranged it beside the flower. She used these carvings to decorate her ‘Kratong’. The King was very impressed by the grace and beauty of the carving and decreed that every women should learn this new form of art.

Whichever way the art of vegetable and fruit carving has originated, today this beautiful form of art is known all over the world and has become an integral part of the culinary art.

How popular is vegetable and fruit carving in India? Which new courses are being developed globally and in India for it?

Though the art of vegetable and fruit carving is known for years and seen in many events in India, however, when it comes to professional carving, it has not yet gained popularity. It’s mainly because of the lack of training system and tools.

The courses in India are not structured like European countries. The trainers and training institutes of carving in India do not practice the system of having a syllabus and hence there is no clarity on the outcome. I feel this is the single biggest challenge for spreading this art form in India. However, the popularity of this art form in European countries is phenomenal.

The trend of carving changes year after year. A few years back, they developed new courses for ‘Thai style carving’ and now it is ‘3D-style carving’. This art form has definitely been evolving year after year since its inception.

What are the different forms of carving that you follow?

Thai style carving is very intricate and carving is done with a single knife while the Chinese style feels easy because of its extensive tool kit. I use a combination of both depending upon the requirement. In addition to vegetable and fruit carving, I

How long can the carved fruits and vegetables be preserved for?

The days of preservation vary from vegetable to vegetable and the details of carving. A whole carved pumpkin can be preserved for more than 10 days, carved carrots and taro for a maximum of seven days, carved radish for five days, and cut-

culinary art

Melon Flower

Step-by-Step Procedure and-carved pumpkins for three days, when stored under the right conditions. Papaya and various melons can be preserved for a maximum of three days.

Which are the preferred equipments required for this art?

Thai carving knife is undoubtedly the most preferred knife for any professional carver. However, when I began to carve

about 10 years back, I began with a paring knife. It’s very important for a carver to have a variety of knives and tools to get the optimum result. I have recently bought a Thai-style carving knife from Germany.

Your work is like art, how do you keep the creativity alive? What is the inspiration behind new work?

I don’t really do anything consciously to keep the creativity alive. However, when I think about a particular theme, I plan and prepare a certain template to depict and compliment the theme that I choose.

This helps me to create new models and designs which in turn keeps my creative instincts alive. The feedback and the appreciation of the viewers are the true inspiration behind every new creation.

restaurant review

a culinary delight!

If you’re planning to go shopping to Rajouri Garden when in Delhi, there is a perfect place to fit in for lunch or dinner. Aanch is sure to pamper your taste buds with its delicious food and the multi-purpose eating options available.

ars Coconut Cig

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restaurant review

Kiwi Cooler

L

ocated on the fourth-floor terrace of the Shoppers Stop Mall, the restaurant covers an area of 20,000 sq ft.The USP of Aanch, which started two years ago, is that it has five entities under one umbrella, which cater to people of all age groups - a family restaurant, an English bar, a private dining room, a sheesha lounge and an open air restaurant.

Aanch Family Restaurant - It has a sophisticated decor with dramatic embellishments and a see-through tandoori kitchen. Aanch has topical furniture that adds to the regal ambience of the outlet. The versatile kitchen set-up can dish up finger-licking dishes from a variety of cuisines that are offered.

XTC English Bar Lounge - A lavishly decorated bar lounge with trendy armrest chairs and couches. It is an upscale bar lounge which features fashionable-cum-comfy seating options, exceptional bartenders and some of the world’s famous international brands of select aperitifs, spirits, wines and beer, which is accompanied with a 40-ft raised bar counter.

Kash Sheesha Lounge With a very chic and stylised ambience, the lounge has comfortable, sectioned and intimate seating which is a brilliant setting for private parties.

Majlis Private Dining Room - The exclusive private-dining-room which offers private dining spaces for business dinners, parties and more.

Red Ferrari Company Baugh Open Air Restaurant It is the best place to enjoy food under the starlit night. Apart from the food, the ambience plays a vital role in grabbing eyeballs. It has a magnificent setting for the highest culinary endeavour with a true sense of occasion. At nights, the view from the restaurant is spectacular.

We, as a team, give utmost importance to feedback from our guests and we always welcome negative feedback, to improve upon the same and excel

Telling us about its growth, Brijesh Kapur, Director, Aanch, said, “We have done fairly well since the last two years. We, as a team, give utmost importance to feedback from our guests and we always welcome negative feedback, to improve upon it.

Talking about year-on-year growth, we

have achieved almost an increase of 30 per cent. We certainly have plans for expansion; hence we always consider offers that we get on a day-to-day basis.”

Talking about the restaurant business, Bhuvnesh Bhalla, Director, Aanch said, “In order to sustain in the market for a longer period of time, your fundamentals should be very clear i.e. what you are offering, at what price, and for what duration.”

Aanch offers almost 265 delicious dishes.

It is interesting to note, that their chef

restaurant review

traditional Indian to Chinese, Continental and Italian. The popular dishes from the cuisines include: traditional Indian such as dal makhani, murg makhani, Aanche-murg and dum deg gosht biryani; Chinese such as crispy chicken with dry chilli, coconut cigars, golden fried prawns and poh pia tod; Continental such as BBQ chicken pizza and chicken roulade.

Brijesh Kapur Director, Aanch

Bhuvnesh Bhalla Director, Aanch

took 36 trials for dal makhani to make sure that it tastes perfect, considering the competitors in the vicinity. From starters and salads to the main course and desserts, everything has been prepared according to various new cooking styles.

They offer a variety of cuisines from

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Talking about the entertainment offerings at the restaurant, Kapur said, “Live performances and exciting offers are a must these days to have more footfalls.

We organise candle-light dinners for couples. We believe in providing personalised services to all our guests, for which we offer them private areas, so that they feel more comfortable in it. On top of that, we also offer various themes for different occasions, which suit our guest’s budget. Frequently connecting with our guests and offering them gifts or complimentary cakes on their birthdays or anniversaries, is a part of our guest relationship process.�

Green Procurement Practices

guest column

Green Procurement is Smart Investment

I

t is a myth that we will exceed our budgets by implementing green products and services as they are very costly. Instead, we need to consider the other part of it in our procurement strategy as well i.e. a product’s life cycle and its by-effects on our society and environment.

Green Procurement practices actually work as a long-term investment. The results don’t come so instantly but when they start coming, they supersede the conventional practices.

Green Laundry

Procurement managers should take into consideration the operational expenses of the products, which are likely to occur, if the low-cost products are not energy-efficient.

Basil C Massey Director - Procurement, Duet Hotels

There are ways to save more than 33 per cent of water in every washing cycle.

This can be done by adopting a recovery tank to hold the rinse water from the final rinse cycle of a washing machine.

Then, the rinse water can be transferred into the recovery tank. Then the used water can be transferred to the washing machine for the beginning of the next wash cycle.

This can be done through a two-way drain valve. During the wash cycle, this two-way drain valve allows the water to flow out of the washer and into the drain. But for the final rinse cycle, the valve directs the water from the washer into the recovery tank. The recovery tank is also connected to the incoming water source of the washer by a two-way valve. When the recovery tank is filled with the rinse water from a previous wash and the washer is started for a new wash cycle, this incoming two-way valve allows the water from the recovery tank to flow into the washer. When the washer again calls for water for the rinse cycle, the valve allows the water from the water supply to flow into the washer.

Water Management

n New Generation Taps and Mixers Many brands have launched taps and mixers which are energy-saving and are fitted with special devices for enhanced performance and with water-saving characteristics. Outlet devices, such as sprays and aerators, fitted to the taps can save up to 80 per cent water. This water-saving range of taps includes either a 6 litre/m aerator or 1.7 litre/m spray insert. The faucet also incorporates special water-saving cartridges that have been developed for single-lever mixer taps, which default to water-saving positions that have to be overridden to get stronger flows.

The special Eco-Click Tap has an integral ‘stop’ as the lever is raised so that the water doesn’t reach full flow. If a greater flow is needed, the lever can be raised again through the brake. The Eco-Click saves water and energy, using 32 per cent less water than a standard tap when in full flow and 72 per cent less when in low flow. n Flushing Systems The standards of flushing systems have evolved now - from 12L to 9L and further from 9L to 6L. With advanced technology and special crafts, the new products in the market ensure the unique strong flushing function. Some of the companies have even developed a 4.8L standard water-saving toilet –

guest column

Smart Steps for Smart Investment u Building materials

“

The latest technology in water-saving equipments, such as low-flow showerheads and waterless urinals, can reduce a hotel’s water bill significantly and can provide eco-friendly toilets

“

Broad areas for Smart investment » Energy/ Power Management » Water Management » Waste Management » Environment Management

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Hotels can use DGU which have lower U values, solar films and over/under deck thermal insulation. Green building materials can also be used like fly ash, fertiliser waste, recon veneer, rubber wood, etc. The building should be oriented to receive maximum sunlight during the day and less heat ingress during the evenings. Hotels should incorporate rainwater harvesting to the maximum.

v Buy Energy Star appliances:

Energy Star appliances are certified to use less energy than standard products.

These appliances can save your hotel money in the long-term.

w Buy fluorescent or LED light

bulbs and motion sensors: By converting from incandescent bulbs to fluorescent or LED lights, a hotel can save over 70 per cent of the energy used to light a building. Furthermore, if motion sensors are installed, the hotel can save a significant amount of electricity in rooms that don’t receive a high volume of traffic.

x Invest in an Energy Management

System and Building Management System: An energy management system

enables users to easily view and reduce their resource consumption in real time, resulting in utility bill savings of 20 per cent or more per month.

y Heating, Ventilation and Air

Conditioning (HVAC): For a hotel with 150-175 rooms, a variable refrigerant flow (VRF) system is more appropriate than a centralised water-chilled system.

The initial capital expenditure (CAPEX) is lower if designed diligently and the savings in the operational expenditure (OPEX) are around 22 per cent. Apart from these, a VRF system has the following advantages over a conventional system: a) Less space requirement; b) Less time for installation; c) Capacities can be enhanced easily for future requirements; d) Green refrigerants used; e) Less chances of failure; f) No water consumption. Also, energy recovery units can be used on toilet exhaust systems. Also heat pumps can be used with chillers which provide cooling as a by-product.

z Hydraulics: Solar collectors can be used for pre-heating feed water for hot water generators. { PNG Gas: Use of PNG gas wherever available.

contributing to protecting the environment and saving energy.

a hotel’s water bill significantly and can provide eco-friendly toilets.

From the engineering point of view, these systems are very strong and have viable flushing systems. With the integration a of specially designed trap and wider 3” Flush valve, this creates powerful flushing. This kind of a system will provide 20 per cent saving on flushing water consumption.

n Water-friendly landscaping practices Through the plantation of native and drought-resistant plants, a hotel cuts down on the need to water the grounds greatly and thus the infrastructure and labour that goes with it. The use of treated effluent from the sewage treatment plant (STP) should also be encouraged for flushing and horticulture.

n Other Water-Saving Equipments Latest technology in water-saving equipment such as low-flow showerheads, 1.5 gpm aerators, 1.6 gpm dishwashing valves and waterless urinals can reduce

n Waste Management By implementing the new revolutionary STP plants at the new projects, we can

Red

e Reus

uce

guest column

“

Buying green tissue and toilet paper, provides a visual cue to the guests that the hotel is acting responsibly towards the environment

regenerate a drastic amount of water as well as manure. For e.g. if 100KL waste is generated from a property, then with the new revolutionary STP, we can actually regenerate 90 per cent of water out of it, which we can use for flushing, floor cleaning and irrigation. The actual cost incurred for this conversion comes to 10 paisa to 20 paisa per litre, which is nothing, but can add on a huge saving at the end of the day. n Recycle and compost Waste hauling can be a significant cost centre for a hotel. Recycling and composting can divert a hotel’s waste stream upwards of 70 per cent. n Reduce packaging Before there is a need to divert waste, why not avoid it all together! Hoteliers can ask vendors to minimise packaging and deliver orders in bulk. Organic waste convertor and sludge press machines can also minimise waste disposal.

Visible Green Products

n Buy eco-friendly tissues, toilet paper, soaps and shampoos: Providing tangible takeaways to your customers is a key strategy for virtually every

hotel. By making items such as soap and shampoo eco-friendly, you will leave a lasting green impression on your patrons. Furthermore, buying green tissue and toilet paper, provides a visual cue to the guests that the hotel is acting responsibly towards the environment.

“

Recycle

n Recycled papers should be used in guest rooms, public areas and BOH area. n There should be a complete cap on Polythene products.

Green Cleaning: Buy natural and non-toxic cleaning products Traditional cleaning products can significantly decrease the indoor air quality of a hotel. This can lead to negative health implications including respiratory problems.

No-one wants to put their family at risk when on vacation, don’t let your hotel’s clean products harm your customers or employees.

(The views expressed in the article are that of the author, Basil C Massey, Director - Procurement, Duet Hotels)

Advantages: Green Laundry » Lesser load on water softener » Lesser load on ETP (Effluent Treatment Plant) » No extra space for recovery tank

hotel brands

Capturing

the Mid-scale Market Park Inn by Radisson Gurgaon Bilaspur, the first next generation Park Inn by Radisson hotel in India, has formally opened now. The hotel, which has 98 rooms, including six suites, had a soft opening in January earlier this year.

P

ositioned to capture the mid-scale market, the hotel will cater to business travellers, extended stay travellers, free independent travellers (FITs) and families.

The hotel is a result of the joint venture between Carlson Rezidor Hotel Group and Bestech Hospitality to build 49 Park Inn by Radisson hotels. Currently, there are eight such hotels in the pipeline. Carlson Rezidor

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hotel brands

Secondly, on the service side, it is our ‘Yes I can’ mantra which essentially means that the guest is very important for us. We want to accommodate every single request, big or small, that we get from the guest.”

Raj Rana Chief Executive Officer, South Asia, Carlson Rezidor Hotel Group

Akash Roy Saigal GM, Park Inn by Radisson Gurgaon Bilaspur

Group now has 66 hotels in operation and 45 hotels in the pipeline in India. Talking about it further, Raj Rana, Chief Executive Officer, South Asia, Carlson Rezidor Hotel Group said, “The joint venture between Carlson Rezidor Hotel Group and Bestech Hospitality to build 49 Park Inn by Radisson hotels is for north and central India. We are also looking for strategic partners to expand our reach to other parts of India, where we want to bring this brand to secondary and tertiary cities and locations that make sense.”

Talking about other new openings of the same brand in the pipeline, he said, “Eight agreements have been signed and the hotels are in different stages of development. The second next generation Park Inn by Radisson will open in IP Extension in Delhi. We have two flagship properties in Chandigarh, Mohali and in Sector 88 in Gurgaon, where construction will start soon.”

Talking about its differentiator from the competition in the same segment, Rana said, “Firstly, it is the bold contemporary feel that Park Inn offers, at a mid-scale.

Talking about what the hospitality trends would be like after the elections, he said, “We are all very optimistic about this and there are two aspects to this. The first aspect is a stable Government and what it does to the economy. The second is that we have to remember that there is a demand and supply gap, an equilibrium situation that the industry is facing in some cities. That needs to be worked out and the demand-supply equilibrium has to be restored.”

Talking about the target market for the hotel, Akash Roy Saigal, GM, Park Inn by Radisson Gurgaon Bilaspur said, “We are really confident about the future, because there are other businesses that are in the pipeline in the surrounding area. This is an industrial hub of Manesar, Bawal, Dharuhera, Bhiwadi and also to an extent Neemrana. This is an industrial belt which

MICE facilities The hotel boasts of 3,000 sq ft of flexible meeting spaces and a business centre with solutions for the modern business traveller. There are comprehensive audio-visual services and a team of seasoned events management specialists available on-site to help meeting organisers to conduct meetings and events at the Park Inn by Radisson Gurgaon Bilaspur.

has lots of factories and manufacturing units. It is a major corporate hub for a lot of travellers coming in and setting up processes and assembly lines.”

Commenting on the location of the hotel, he said, “If you go back a few years ago, it was the same outlook when Gurgaon developed. Nobody expected that Gurgaon would go this far. Being on the outskirts of Gurgaon, this is the next destination that will be developed because of the connectivity of the highway and the Kundli-Manesar-Palwal (KMP Expressway) that is coming in. A lot of residential areas are also coming up here in the range of eight to 10 kms.”

Telling us about extended stay travellers, he said, “Extended stay travellers are typically travellers who come in to set up a process, machinery or an assembly line. We get a lot of customers like this.

We have been successful in providing customised food for them. We have kept some special amenities in their room. We offer a specialised Japanese menu and also have a Japanese interpreter.”

Aman Arora, Owner, Park Inn by Radisson Gurgaon Bilaspur said, “I am very pleased to partner with Carlson Rezidor Hotel Group, the leading international hotel company in India. I am confident that Carlson Rezidor with its hotel management expertise will enable the hotel to outperform its competitors and be a hotel of choice for international and domestic travellers. I look forward to a mutually rewarding long-term relationship with Carlson Rezidor.”

chef talk

Sushi se moriawa

Infusing Global Flavours d Wasabi fdille pan-frieoms mushro

In a tête-à-tête with FHRAI Magazine, Naresh Kharbanda, Executive Chef, The Umrao Hotel & Resorts talks about global food trends and popularising the South-East Asian cuisine in the world.

How would you articulate your experience and where would you place South-East Asian cuisine’s unique dynamics such as experimentation, usage of ingredients, etc.?

South-East Asian cuisine has been my strength but it has always been the most demanding one as well. The best part of this cuisine is the endless collection of dishes which gives the menu diversity in choices. This is also acceptable to most of the consumers as it provides a great combination of vegetarian, nonvegetarian, spicy and non-spicy dishes.

This incurs low cost, yields high profits and always brings a smile on the face of investors. The most important aspect

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chef talk

of this cuisine is that the ingredients are easily available for this kind of food.

What would your comment be on the current food trends in India and internationally?

The fast food industry in India has evolved with the changing lifestyle of the young Indians. The sheer variety of gastronomic preferences across the regions, hereditary or acquired, has brought about different modules across the country. So, it may take some time for the local enterprises to mature to the level of international players in the field. Many of the traditional dishes have been adapted to suit the emerging fast food outlets. The basic adaptation is to decrease the processing and serving time. For example, the typical meal which called for being served by an ever-alert attendant is now offered as a mini-meal across the counter. In its traditional version, a plate or a banana leaf was first laid down on the table or floor. Several helpers then waited on the diner, doling out different dishes and refilling as they got over in the plate.

In a fast food restaurant, a pre-arranged plate with a variety of cooked vegetables, curries, a fixed quantity of rice and Indian flatbreads, is handed out across the counter against a pre-paid coupon. The curries and breads vary, depending on the regional and local preferences. The higher priced options may add a sweet to the combination. Refills are generally not offered.

Global food trends once primed to focus on families are reshaping, as babyboomers become empty-nesters. Healthrelated products is another trend that is booming worldwide.

What is your idea about perfect food?

Everyone has their own idea of what makes the most perfect food. After all, everyone’s tastes are different. One person’s idea of the perfect food can be quite different from another’s. Finding the most perfect food depends on what you are looking for in food, such as nutritional value, protein, or taste. There are so many different types of food that have different qualities, which are essential for health. A body requires essential proteins, vitamins A, B, and C, amino acids, carbohydrates, and other minerals in order to stay healthy.

So what is the most perfect food?

Despite what some advertisers may claim, the simple truth is that there is no one perfect food. A healthy body needs a balanced diet comprised of an assortment of foods. If the body is given only one type of food over a prolonged period, eventually it will begin rejecting the nutrients from that one source. So you need several sources of nutrients.

>> New Global Food Trends » Drive-and-Go – Take-out service at full-service restaurants is growing, and the combination of stress, with a sense of entitlement, is leading consumers’ drive for more upscale foods. » Inherently Healthy - People are eating more fruits, vegetables, grains, nuts and yoghurts. » Farm-Friendly – Organic food and foods deemed to be closer to the farm are capturing consumers’ attention. » Layered Flavours - Layered flavours is sending sales of food items, such as cheese, condiments and ethnic foods, soaring. Exotic fruit flavours such as star fruit, dragon fruit and kaffir lime continue to grow. » Global Gangbusters Convenient and ready-meals are accelerating worldwide.

Fresh, chilled, ready-toeat products are emerging domestically and dominate the food market in United Kingdom, commanding 25 per cent of it, excluding beverages. More flexible packaging (e.g. pouches) is coming up. A majority of SouthEast Asians eat take-out at least once a week, even more than Americans.

ku Malaya hito

Which dishes from the Indian cuisine can an optimistic entrepreneur hope to popularise globally? How can we further popularise Indian cuisine globally?

Overseas, Indian curry powder, tandoori dishes, balti preparations, samosas , idli and dosa are popular.

There are a large number of culinary preparations of Indian origin which have not yet reached the foreign shores. The presence of Indian residents abroad has led to the rise in Indian cuisine restaurants in foreign countries.

In turn, this has also exposed foreign nationals to the Indian cuisine.

Taking advantage of this trend, food shows on food channels have also helped popularise the Indian cuisine. This has led to the revival of interests in cuisines from different regions of India. Regional cuisines such as Dum Pukht , Mughlai , South Indian, North Indian, Rajasthani, Gujarati, Bengali and many more are becoming popular internationally.

But a lot more needs to be done to promote Indian cuisine as cuisine tourism has immense potential. A promotional theme of ‘Taste of India’ or ‘Incredible Indian Cuisine’ would add more flavour to the experience of foreign tourists. The aromas and flavours of regional culinary specialties would leave a lasting impression in the minds and taste buds of the tourists.

Products&Services

products & services

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Sturdy outdoor furniture customised to your needs

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etra has been a part of the outdoor furniture market for many years. Based on the changes in tastes and demand, they introduced their synthetic wicker line in 2008. Since they are the manufacturers themselves, every particular desire and requirement can be customised and made according to the client’s personal needs.

They have supplied furniture to numerous hotels,

restaurants, cafes and other public places around the world. The fibre used by them is dyed, high density polyethylene fibre which ensures that the furniture can sustain large temperature differences and change of seasons. Materials used in the production of their furniture are totally environment-friendly and recyclable. The USP of their furniture is that it is maintenance free - just basic cleaning will keep it looking sharp for a lifetime.

Wake up to your own music

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ervicing the hotel industry since decades with unique elite designs and enviable range of products, FCML has launched Jazz Blu stereo alarm dock by JVD. JVD products in India are exclusively marketed

by FCML Distributors. JVD is the French manufacturer of hotel accessories and has provided innovative solutions for more than 25 years. JVD has expertise

May 2014 I www.fhrai.com I

in the development of in-room products, front office and hygiene products. It has a presence in more than 80 countries through its subsidiaries, importers and distributors. JVD has recently added to its impeccable product collection, Jazz Blu stereo alarm dock. This Bluetooth stereo alarm dock station allows music playing and telephony.

products & services

Decorative and durable furniture for hotels

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o celebrate its eleventh anniversary, Sunrise Leisure Systems has launched a new collection of furniture under the Blossom label. The company has launched an – ‘Exotic Collection of Casual Furniture’, ‘Fabulous Collection of Sofas’ and recliners, simultaneously in Delhi, Mumbai and Goa. Sunrise Leisure Systems specialises in furniture for balconies, gardens, poolside, terraces, cafeterias, restaurants, food courts and decoration pieces such as planters, lanterns, fountains, birdbath, bird feeders, statue, foot steps, sundial, figurines and cornice, etc. Their allied product range includes garden umbrellas, gazebos, tents, swings, hammocks, fire pits and bean bags.

Energy-saving ProThermetic pans from Electrolux

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lectrolux is launching the new thermaline ProThermetic range of Boiling and Braising Pans.The ProThermetic Pressure Braising Pan is a ‘multipurpose system’ to boil, braise, griddle, steam or pressure cook, all in the same appliance.

These pans offers a premium solution that addresses the increasing global demand for reliability and productivity in high capacity kitchens. It is one-of-a-kind technology that allows any chef to optimise cooking processes, inaugurating a new kitchen experience.

appointments

changing faces

appointments Donald A.Wingell Director of Food & Beverage – South West Asia IHG

IHG (InterContinental Hotels Group) has appointed Donald A.Wingell as its new Director of Food & Beverage (F&B) for South West Asia. He will be based at IHG’s corporate office in Gurgaon, New Delhi.

Wingell brings with him over 23 years of experience from across the hospitality sector including a previous role with IHG as Director of Food & Beverage at the erstwhile Crowne Plaza Ottawa in Canada.

His career includes working with brands such as Fairmont, Shangri-La, Raffles and Anantara hotels across North America and Asia. His last role was with the Fairmont Chateau Laurier in Ottawa, as their Food & Beverage Director.

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D. Kavarana

Bhaskaran T

Chief Executive Officer WelcomHeritage Hotels

General Manager The LaLit Ashok Bangalore

D. Kavarana has been appointed the Chief Executive Officer (CEO) of WelcomHeritage Hotels. He has an experience of nearly 35 years with ITC Hotels.

In his position as the CEO at WelcomHeritage Hotels, he will focus on expanding the brand to 50 heritage properties by the year 2015, to provide guests with a royal experience at the WelcomHeritage Palace Hotels and an adventure at the nature resort destinations. He joined ITC Hotels as a management trainee in 1977. Since then he has worked in most of the ITC Hotels, mainly in the F&B discipline, until the year 1999.

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The LaLit Suri Hospitality Group has appointed Bhaskaran T as the new General Manager for its Bengaluru property - The LaLit Ashok Bangalore.

He will be responsible for the overall direction of the property, which includes operational setup, business development and strategic planning. He brings with him over 16 years of experience in the hospitality industry. Prior to this, he was the General Manager of The LaLit Laxmi Vilas Palace Udaipur for two years. He has also worked with various hotels such as the Hyatt Regency, Novotel Hyderabad, Viceroy Hotels, The Leela Palace Kempinski, InterContinental and The LaLit Mumbai.

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Jaco le Roux General Manager Grand Hyatt Goa Grand Hyatt Goa has appointed Jaco le Roux as General Manager. He has over 20 years of experience in the hospitality industry and has worked with the Hyatt group world over in various positions such as General Manager, Director of Food & Beverage and Executive Assistant Manager. Prior to joining the Grand Hyatt Goa, he worked as the General Manager of Hyatt Regency Oubaai Resort and Spa for three years. He started his career in the year 1994. Apart from working in his home country, South Africa, he has also worked and managed 5-star chains in various locations such as Muscat, Istanbul, Amsterdam, Moscow, Belgrade and London that has helped him gain an excellent understanding of diverse cultures.

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education

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Competitive training and education

isney Institutes is a co-educational academic institution which provides job-oriented training and education in the fields of hospitality, fashion/ garment industries, fire management, safety engineering, nursing, medical lab technology, multimedia animation and other computer-related courses.

The Diploma in Hospitality is issued by BSS (NDA) and promoted by the Ministry of Labour, Govt of India. Apart from the theory subjects, faculties/guest lecturers/ professionals from various sectors give voice-oriented management training to the students. They pay attention to developing an individual’s communication skills, personality and instill discipline and punctuality in them.

Students are imparted language and computer training for the first two months.

In the second stage, they are taught

theory for the subjects while being given practical training as well.

The institute follows the dividing pattern of studies with a group of four-five students. After the theory is completed, they will be well versed with practical training in the institute, hotels, resorts and restaurants, etc. When the students start their training, they are issued a log book, wherein they can write all their duties and occurrences in the log book. They submit the log book after the completion of the training. Then, after the perusal of all log books, the Institute evaluates the deficiencies in their training and accordingly changes their pattern of study.

After the completion of their course, hospitality students go for industrial exposure and training in the hotels and resorts, etc. Before the students

start industrial training, they go for an industrial visit where the hospitality students can communicate directly to the working personnel about their promotions, pay, transfers to foreign countries, etc.

Hiring Opportunities

Every year, the Institute’s students go for a two-month industrial exposure training to acquire more knowledge. After the completion of industrial exposure training, the students are well-moulded to work in the industry as a job trainee.

Hotels and restaurants hire students from Disney Institutes because of their good personality, punctuality, discipline and good knowledge of theory.

The institutes are well-recognised in the major groups of the hospitality sector such as the Taj Group, Hilton, Sterling Group, ITC Hotels & Resorts, Astoria, Best Western Hotels and Resorts, Le Meridian, etc.

events

Republic of Noodles comes to Delhi

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emon Tree Hotels has announced the opening of its pan-Asian restaurant, Republic of Noodles, at the newly launched Lemon Tree Premier, Delhi Airport. The restaurant, which has 92 covers, will offer the same cuisine that has won it acclaim nationwide. First launched in Goa in 2009 at The Lemon Tree, Amarante Beach Resort, Republic of Noodles (RON) has built a reputation as one of the most authentic pan-Asian culinary experiences on offer in India. Today, there are eight RON outlets located across the Lemon Tree properties at Goa, Jaipur, Bengaluru, Hyderabad,

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Aurangabad and now in Delhi.

Speaking on the occasion of the launch, Rajeev Janveja, Corporate Chef, Lemon Tree Hotels said, “We are delighted at the opening of our award-winning restaurant in Delhi.

The restaurant offers an eclectic menu and is designed to appeal to people who enjoy the entire experience of the pan-Asian cuisine. Republic of Noodles brings a completely new level of the pan-Asian dining experience to Delhi and we look forward to welcoming food enthusiasts on this exotic journey across South East Asia.�

events

Relais & Châteaux adds Indian flavours to the experience

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elais & Châteaux introduced three new properties from the Indian Sub-continent this year. Mihir Garh in Jodhpur, Samode Safari Lodge in Madhya Pradesh and Soneva Fushi in The Maldives have joined the Relais & Châteaux family taking the total number of members to eight.

Relais & Châteaux showcased a gastronomic experience on April 11, 2014, in New Delhi through three renowned Chefs from their member properties in India. The participating properties were The Serai, Jaisalmer, Malabar House, Cochin and Samode Safari Lodge, Bandhavgarh. Relais & Châteaux, considered the pinnacle of fine

dining and gastronomy, celebrates its 60th anniversary this year.

Jaisal Singh, COO, Sujan Luxury and the newly-appointed Vice President of Relais & Châteaux Asia, spoke on the occasion, “One of my mandates is to bring the discerning and well-to-do Indians to our eight member properties, across the sub-continent and build the Relais & Châteaux brand name which is fairly new in our country. We also believe that India has a potential customer base for Relais & Châteaux worldwide. One of Relais & Châteaux’s unique selling proposition is their gastronomy and we have tried to create the experience through our chefs from our member properties.”

Cricket fever at The Leela

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he Leela Palaces, Hotels and Resorts, announced the launch of its first edition of ‘The Leela Gujarat Premier League’, a cricket property to celebrate the Group’s partnership with its esteemed trade partners. The flood-lit evening at Umiya Farms, Ahmedabad, saw the convergence of well-known representatives from top travel agencies, tour operators and travel associations, over cricket games, refreshments and buffet dinner. Speaking on the occasion,

Rajiv Kaul, President, The Leela Palaces, Hotels and Resorts said, “We are delighted to launch The Leela Gujarat Premier League to felicitate our esteemed travel partners in an important source market. We hope that this first-of-its-kind initiative will further help strengthen our partnerships. Buoyed by the success of this League in Gujarat, we will be taking this unique property to other source markets across India.”

p Rajiv Kaul, President,The Leela giving the trophy to Shreeram Patel,Chairman,TAAI Gujarat Chapter

In keeping with the spirit, the first edition of Gujarat Premier League kicked off with ‘The Leela Getaways’ team and three teams representing the trade partners – TAG Tigers, SKAL and TAFI Rangers, Incredible TAAI. The teams played two 10-over knock-out matches to battle for the trophy. The winners of these games played a final match. The ‘Incredible TAAI’ team was the winner of the first edition of The Leela Gujarat Premier League.

p Winners of the trophy - Incredible TAAI team

RNI No. DELENG/2000/1230 Posting Date 15-21 (Every Month) Postal Reg. No. DL-(C)-01/1294/2012-2014 at MBC-1 Date of Publication 12-5-2014