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(A Division of South India Linen Manufacturers (P) Ltd.
# 1, Ground Floor, 1st Cross, Koramangala, 6th Block, (Opp: Indian Oil Petrol Bunk) Bangalore - 560 047 (KA) INDIA Tel: +91 80 25 744 766, Cell: +91 94800 25000 Email: info@amodaindia.com
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Contents June 16-30, 2013
Vol 8 No.17 JUNE 16-30, 2013
Chairman of the Board Viveck Goenka Editor Reema Lokesh* Assistant Editor Steena Joy Associate Editor Sudipta Dev CONTENT TEAM Mumbai Sayoni Bhaduri, Kahini Chakraborty Kolkata Joy Roy Choudhury Editorial Associates Marcellus Baptista, H A Mishra, Harpal Singh Sokhi, P S Sundar, M S Ram Advisory Board Anil Madhok, Rajeev Chopra, Santosh Shidhaye, Homi Aibara, Param Kannampilly, K V Simon,
MARKET
MANAGEMENT
Carnation Hotels to re-brand and manage Le Meridien Ahmedabad ..............................................05 Interview with Deepa Misra Harris, senior vice-president, sales & marketing, Taj Hotels Resorts and Palaces ......................................................06 Barbeque Nation to expand live grills to 10 more outlets ................................................................08 TableGrabber offers online restaurant reservation system........................................................08 HotelTravel.com integrates with eRevMax Channel Ecosystem ....................................................................09 Dalai Lama the keynote speaker at 2013 Global Spa & Wellness Summit ....................................10
Jiggs Kalra, Jose Dominic, Raju Shahani, N S Bhuie, Nirmal Khandelwal, Muralidharan Menon, Narendra Verma, Prakash Mankar, M Narayanan
Asia Pacific to drive growth of Hilton’s luxury portfolio............................................................10 Students cook up a storm at the prelims of IIHM Young Chef India Schools 2013 ............................11
MARKETING General Manager
Clear vision ..............................................................21 Inked in innovation ..................................................22 A role model for RT ..................................................23
Kamani Oil establishes itself as leader in quality oils ....11 EDGE
Sachin Shenoy Marketing Team Dattaram Kandalkar, Rajan Nair Marketing Coordination
CHEF’S PLATTER
Darshana Chauhan Asst.Manager - Scheduling & Coordination Arvind Mane CIRCULATION Mohan Varadakar PRODUCTION General Manager B R Tipnis Manager Bhadresh Valia Layout
Hotel hygiene technology ......................................27
Ratilal Ladani, Kiran Parker Asst. Art Director Surajit Patro
Ambassador of British cuisine: Chef Gary Rhodes ........14
Chief Designer Pravin Temble
Curtain call! ..........................................................28 LIFE
HIGH SPRITS
Senior Graphic Designer Rushikesh Konka Photo Editor Sandeep Patil
The sparkling touch..............16 Life for the French is rosé! .................................17
Express Hospitality Reg.No.MH/MR/SOUTH-44/2013-15 RNI Regn. No.MAHENG/2005/21391.
La Sommeliere offers wine cellar products in India .........17
Published by Vaidehi Thakar on behalf of the Proprietor The Indian Express Limited from Express Towers, 2nd floor, Nariman Point, Mumbai 400 021 and Printed by her at the Indian Express Press, at Plot No.EL-208,TTC Industrial Area, Mahape, Navi Mumbai 400 710 (Editorial & Administrative :The Indian Express Ltd, 1st floor, Express Towers, Nariman Point, Mumbai-400021). Editor Reema Lokesh* (* Responsible for selection of matter under PRB Act) Copyright @ 2011
The Indian Express Ltd. All rights reserved throughout the world. Reproduction in any manner, electronic or otherwise, in whole or in part, without prior written permission is prohibited. June 16-30, 2013
Need for creativity ....................................................29 REGULARS
Editor’s Note ..............................................................................................................................................................04 New Kids on The Block..............................................................................................................................................12 Product Tracker..........................................................................................................................................................13 Movements ................................................................................................................................................................30 Weekend....................................................................................................................................................................44 www.expresshospitality.com
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EDITOR’S NOTE
Maturing with the market he state of Gujarat has been in the news over the last few days especially on the political front. The story is similar on the corporate scenario for its dynamic investment policies and business process. This leads us into highlighting the state’s commercial capital and how it is emerging as one of the strongest and leading business cities of the country. Apart from a mapped process related to various industries and sectors, it’s the hospitality scene which is also making heads turn towards Ahmedabad. The hospitality growth story in the city is worth tracking and the recent changes with rebranding of existing hotels, reframing of agreements, etc, gives us a reason to look at the city closely.
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“The hospitality growth story in Ahmedabad is worth tracking and the recent changes with re-branding of existing hotels, reframing of agreements, etc, gives us a reason to look at the city closely”
The Indian hospitality industry is surely maturing and emerging trends in the business reflects this character. As the industry matures, it is naturally important for the human resource talent to mature with it. Our cover story this issue focuses and addresses one of the most crucial necessities of the industry that will ensure healthy growth and thinking, that is, continuing education programmes. These programmes have become important, enabling employees to stay ahead. Today whether it is a promotion or a new job, it is not just the experience that counts, but also the fact whether there are any skill enhancements. It is necessary to keep abreast of the changing demands of the industry and the profession, and expand one's knowledge base. While most hospitality groups have training courses, which are more technical and specific to job roles, there are a few who have initiated focused learning programmes with internal/external certifications. For those hospitality groups that have a pipeline of new properties coming up, continuing education makes it easier to identify the people who can be fast tracked to senior positions. As technology changes, social habits change and the world becomes a much smaller place hence the drive for knowledge becomes all the more important. It is only continuing education which brings a hospitality professional up to speed with the current best practices, makes him aware of industry benchmarks and enable him to meet the demands of an evolving guest.
Reema Lokesh Editor editorial.eh@expressindia.com
Our Associate: Dinesh Sharma Mobile: 09810264368 E-mail: 4pdesigno@gmail.com
CHENNAI: FORTNIGHTLY INSIGHT FOR THE HOSPITALITY TRADE
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www.expresshospitality.com
June 16-30, 2013
Market
T H E B U S I N E S S O F H O S P I TA L I T Y
LEAD STORY
Carnation Hotels to re-brand and manage Le Meridien Ahmedabad To have 12-15 hotels in its fold by 2015 SAYONI BHADURI - New Delhi
arnation Hotels, a joint venture between Rattan Keswani and Lemon Tree Hotels is looking to have about 12-15 hotels by 2015. Keswani who is the co-promoter and MD of the company said that this will put 800-900 rooms under the brand's management. The company recently signed a management contract for the erstwhile Golden Tulip in Jaipur and have re-branded it as a Lemon Tree Premier since April 1, 2013. Of other developments Keswani said, “We have signed a contract for the erstwhile Le Meridien in Ahmedabad and that hotel is in the process
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Rattan Keswani
of being re-branded as a Lemon Tree Premier. We will operate as Lemon Tree Premier by July 1, 2013. In Chennai, we have signed a 55 room Lemon Tree Hotel in Poonamalee Road which shall be branded as a Lemon Tree Hotel, expected opening in the third quarter of 2013-2014.” Carnation Hotels is actively negotiating for hotels in Faridabad, Trivandrum and two - three other key business/leisure destinations across India. “We would sign at least two more destinations very soon,” he added. The agreement between Carnation Hotels and Suryavilas Resort for management of their property in Himachal Pradesh under the
Lemon Tree Premier brand was called off for mutual reasons in February this year, Keswani further informed. However, Carnation Hotels is moving ahead with its growth plans. The objective is to grow the national footprint, and enhance the Lemon Tree portfolio through the asset light model, in an aggressive manner and in those locations where demand and hence performance can be stabilised within a few months. “We are seeing a large acceptance within the Lemon Tree brand portfolio from owners. We shall expand the footprint accordingly,” he said. There were discussions of the company establishing
a new brand, Keswani said that this new brand shall be announced and signed for boutique hotels which don’t conform to the Lemon Tree efficiency/design in the future. “The brand standards are ready and shall be unveiled whenever we sign the first boutique,” he explained. Similarly, there were talks of tying up with international brand and they continue. “Due to the uncertainty in the business conditions in India, international companies are skeptical of investment in India at the moment. Should they move in a positive manner in the coming few months - we shall be delighted to make the announcement,” he said.
Homestay tourism empowering women in Ladakh Eco-friendly way of exploring the destination, greater insight into local culture SUDIPTA DEV - Mumbai
ith the increasing popularity of Ladakh as a tourism destination, there is a segment of the local populace who have probably benefitted the most – the Ladakhi women. With homestay treks becoming an integral part of the international tourist itinerary, women in villages along the trekking routes of areas like the Hemis National Park, have opened their homes to travellers, and have started earning an income. Thinlas Chorol, a trained mountaineer and guide founded the Ladakhi Women's Travel Company in 2009 organises many homestay treks. This is first travel company in Ladakh that is owned and operated by women and provides tourists with women guides and porters for conducting treks and tours. Homestays provide a real experience of the Ladakhi culture – travellers on multi-day treks and tours
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have the option of staying in a home, eat the traditional food and get to know the locals. An initiative of the NGO Snow Leopard Conservancy, these homestays are all run by women as the men are engaged in work outside. “We highly recommend these homestays as it gives visitors a better insight into Ladakhi life than camping,” stated Chorol. Homestays are considered the most eco-friendly system of exploring Ladakh, in comparison to camping as it has the least impact on the www.expresshospitality.com
environment. Chorol acknowledged that there is great potential in the homestay system, “Generally, Ladakhis are very friendly and welcoming. And it also gives the villagers a better chance to get income from the tourism industry.” She feels that it is important for the government to support the women running the homestays and help them in getting trained to ensure that visitors have a good homestay experience at every village. “They should also inform the people visiting Ladakh of the benefits of the system,” she added. Treks in most areas of Hemis National Park and the Sham region can be done using homestays. Winter treks allow tourists to see the elusive snow leopard. There are a few challenges in the system though. Chorol pointed out that it is very difficult for her to give clients a quote when it comes to homestays since the villagers sometimes suddenly
increase the prices during the peak season. “We always use homestays, except in places where they are not available, so it is hard to say if tourists wants them more or less compared to before. As for the homestays themselves, there has been a sharp increase in prices these past few years,” she informed. The target clientele being the international tourists, Chorol does not do much marketing, but people come to know about her agency through word of mouth. “Since we have only a limited number of guides, and without much marketing, we are still fully booked, we don't need to do much. What we do is mostly making small posters and flyers which we put up around Leh,” she mentioned. The initiative of women's groups to set up tea tents along the trekking routes has also enabled many local village women to earn a living by selling tea, snacks and handicrafts to visitors. EXPRESS HOSPITALITY
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M|A|R|K|E|T NEWSTRACK
‘Taj continues to play the role of a catalyst in creating tourism opportunities’ As the Indian traveller has evolved over the years, Deepa Misra Harris, senior vice-president, sales & marketing, Taj Hotels Resorts and Palaces, talks about Taj’s role as a tourism promoter. By Abhishek Chakraborty
Deepa Misra Harris Which are the top five destinations (in India and abroad) that travellers want to visit this year? What are the average deals that you are offering in these destinations? Indians are now becoming more adventurous and are exploring offbeat desti-
nations. At the Taj, we have witnessed an increase in people's interest to visit destinations like Nadesar Palace Varanasi; Vivanta by Taj-Dal View, Srinagar; Vivanta by Taj Bekal; Vivanta by Taj Coorg; Taj Falaknuma Palace, Hyderabad and Taj Safaris in Madhya Pradesh. These are destinations that have not been explored before. We are constantly in the mode of self-discovery for eg Vivanta by Taj has a brand experience called Motifs that bring it to life. In Coorg, our naturalist takes travellers for the tour of the rainforests. Other experiences like local Coorg cuisine and a ritualistic spa treatment in Jiva bring out the local ethos of the destinations. Similarly, we have Wazwan dining and shikara rides as part of the immersive destination experiences in Kashmir. People's keenness to discover the lesser-known India is on the
rise. Amongst international destinations, hotels like Taj Exotica Maldives; Vivanta by Taj Coral Reef; Taj Cape Town 51, Buckingham Gate;The Pierre and Campton Place in San Francisco are becoming very popular among Indians. In order to encourage travellers to travel in style, indulge a little more and spend quality time with their families, Taj recently came up with ‘Room for More’ packages that includes extended stays, suite offerings and a chance to earn hotel credits. This has been designed keeping in mind both business and leisure travellers. Which are the new unexplored destinations that travellers today opting for? Taj has traditionally been instrumental in putting destinations like Goa, Rajasthan and Kerala on the world map. Recently, we have seen
an overwhelming response to our hotels in unique and unexplored destinations like Vivanta by Taj Bekal, Vivanta by Taj Coorg, Vivanta by Taj- Dal View Srinagar and Hyderabad with the opening of the Falaknuma Palace. The prices start from packages for two nights starting at `28,000. Is there any difference in people's choice this year than the previous year? Taj continues to play the role of a catalyst in creating tourism opportunities in India by opening hotels in unique and exotic destinations. This influences travellers to choose from a wider range of hotels and resorts across the length and breadth of the country. Once again as the Taj creates destination experiences, which are rooted in the cultural fabric of the location, travellers
are inspired to choose new destinations. With the Indian government showcasing India as one of the top destinations of the world, do you see people more inclined to visit Indian cities than going abroad? India and the Indian hospitality sector have always been synonymous with our rich cultural heritage and the concept of atithi devo bhava, which makes India attractive as a tourist destination. The World Travel and Tourism Council has named India one of the fastest growing tourism industries for the next 10 to 15 years. Aligned with India’s aspiration of receiving 25 million tourists by 2015, Taj Group continues to strive hard to create and develop new destinations and world class hotels for travellers. We will definitely see more tourists visiting India in the future.
Tier II-III cities are a big part of Starwood’s development plan in India Reinforcing conversion strategy to meet demand STEENA JOY - Ahmedabad
ier I and tier II cities are a big part of the development plan of Starwood in India. Speaking to Express Hospitality, Dilip Puri, managing director, India and regional vice president south Asia, Starwood Asia Pacific Hotels & Resorts stated, “We have been watching and studying the markets that airlines are flying to. These destinations, whether they are tier I, II, III and even tier IV cities will have a lot of resonance for Starwood. Especially our aloft and Four Points by Sheraton brands are best suited to these markets.” Puri was in Ahmedabad for the simultaneous launch of aloft Ahmedabad and Four Points by Sheraton Ahmedabad (formerly belonging to the Royal Orchid group and now part of Starwood after the conversion). Ahmedabad is aloft’s fifth hotel in India after Bengaluru, Chandigarh,
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Chennai and Coimbatore and it is also the fifth for Four Points by Sheraton, after Navi Mumbai, Jaipur, Pune and Vishakapatnam. All aloft hotels in India are developed by the Urbanedge Hotels, a special purpose vehicle (SPV) of Auromatrix Holdings. Stating that Starwood is reinforcing the conversion strategy to meet demand, Brian McGuinness, senior VP, Starwood's Specialty Select brands, including aloft, Element and Four Points by Sheraton, said, “We adopt the 'Innovation is in our DNA' approach. aloft is a content friendly hotel, designed for the next gen traveller, both business as well as leisure. We are running a pilot programme for our Smart Check In system, for our Starwood Preferred Guests who will be given their room numbers on their mobile devices so that they can bypass the front desk. The plastic key cards now in use will all become redundant.
Brian McGuinness Our guests will be able to open their rooms with their SPG loyalty cards.” Commenting on the feeder markets for the 176-room aloft Ahmedabad,Vikas Ahluwalia, resident GM, said, “Our feeder markets are mainly businessmen from Delhi, Mumbai and Bengaluru. Medical tourism is also strong in Ahmedabad as www.expresshospitality.com
it is also a hub for kidney transplant and hip replacement surgeries. The hotel is located on SG Road which connects to Gandhinagar, the capital of Gujarat and is the star hotel closest to it. There are also industrial hubs nearby like the Sarkej Industrial Area. Maruti has made huge investment in Mehsana and aloft is the hotel closest to site. During the annual event Vibrant Gujarat, NRIs want to stay in hotels rather than their homes as they are used to some basic comforts, so this is also an opportunity for aloft.” He added, “All our rooms are intelligent rooms with environment friendly showers that use 30 per cent less water. Keeping our corporate guests in mind, the entire hotel is WiFi enabled and the service is complimentary. In the restaurant even outside guests can use the WiFi when waiting for their meals to be served. We also offer tablets for guests to use so that they can catch up
on news while waiting for their food.” Since state law prohibits alcohol in hotels, aloft has worked around it. “While we retained the name XYZ for the bar as in other aloft hotels, here in Ahmedabad the bar is more like a lounge where we serve snacks and mocktails. We also have a special tea and coffee menu with teas from across the globe like Sri Lanka, Egypt, etc,” explained Ahluwalia. Four Points by Sheraton Ahmedabad is the first hotel of the brand to be managed by Starwood. Punit Sheth, GM of the hotel, said, “After the conversion and rebranding, we took less than two months for upgradation of the property mainly in interiors like panelling, carpets, etc. With 104 rooms including eight suites, our hotel offers an ideal base for both business and leisure travellers. It is strategically located in the Ellis Bridge area.” June 16-30, 2013
M|A|R|K|E|T NEWSTRACK
Johnson Lodge in Manali gains success through repeat customers SUDIPTA DEV - Mumbai
or a 20 room property and two cottages, Johnson Lodge makes quite an impact in the hospitality scenario of Manali – a destination that is crowded with hotels of all sizes and categories to accommodate the ever increasing inflow of tourists. “Manali is not a place for the high end tourist, so our property is not an expensive place, however we do upgrade it every year. It's a very modern hotel,” said Pia Johnson, owner, Johnson Lodge. Following the success of their first hospitality venture, Pia Johnson and her husband Mehul Johnson are planning to set up another property in Alibaug, near Mumbai, and a few more tourist locations in the country. Johnson Lodge was set up nine years ago and caters to modern travellers, trekkers, mountaineers and
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Pia Johnson
June 16-30, 2013
bikers. “We have a lot of foreigners staying with us. We also get film units, for example the unit of ‘Commando’ movie stayed at the property,” stated Johnson, adding that, they have never marketed for the place. Most people come in through word-of-mouth, and there are many repeat travellers from India and overseas. One of the unique
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aspects of the property is a forest opposite it. “The property is located in the heart of Manali, between old and new Manali. Manali otherwise is a very crowded wherever you go, but because we have a forest so there is nothing around us. We have a garden and parking which very few hotels in Manali have,” mentioned Johnson.
The bar that was started in the hotel about seven years back is the only nightlife that Manali has and attracts not just the inhouse guests but other tourists and locals. There is a DJ who plays in the evening. Johnson engages many Russian and Israeli DJs. “I want to have more events in the bar,” she said, pointing out that she and her team regularly organise events, like the recent wine tasting session. The restaurant in the property is run by an Italian chef, who used to earlier manage for many years a very well known Italian restaurant in Manali. The facilities include a spa, which is also popular. Johnson is also a partner in 'Hangout' restaurant in old Manali. The restaurant mostly offers to its customers a mix of quick meals and back packers' menu, along with Korean food, as her partner is a Korean.
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M|A|R|K|E|T RESTAURANT WATCH
Barbeque Nation to expand live grills to 10 more outlets To expand to international shores SAYONI BHADURI - Mumbai
ive grills restaurant chain Barbeque Nation is targeting opening of 10 more outlets within 201314. The brand already has 35 operational outlets. Prosenjit Roy Choudhury, CEO, Barbeque Nation informed that they are looking at extending their reach in the cities where they are already present. “Also, we are targeting the eastern region of the country,” he added. The company plans to open 80 outlets by 2015. “We will also be exploring the international geography by the end of this fiscal year as well,” he added. Funding for the expansion is going to be raised internally. Currently all Barbeque Nation outlets are company owned outlets. “However we are exploring the FOCO (Franchise Owned, Company Operated) model of operation,” said Roy Choudhury. This model is already being executed in one of the Delhi outlets of the chain. Barbeque Nation is one of the earliest chains to bring live grill concept in India, which is the USP for
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the brand. “Innovation in menu and our quality service gives our customers a reason to keep coming back to Barbeque Nation,” he added is the reason why customers choose the brand. Barbeque Nation is pres-
ent in 14 cities across the country; the company is looking at promoting the brand at the national level. “This year we would be creating buzz around Barbeque Nation’s presence, closer to the customers. We would
also execute CRM to ensure our services are according to the need of the customers making their each visit unique,” said Roy Choudhury. The brand is a subsidiary of Sayaji Group, started in 2006.
TableGrabber offers online restaurant reservation system SAYONI BHADURI - Mumbai
ffering customers the ability to make reservations at a restaurant online is TableGrabber. Pawan Marwaha, CEO and founder, TableGrabber explains that the website provides restaurants with a cloud-based electronic reservation system, which is replace the pen-and-paper reservation diary at the restaurant. “The hostess and restaurant manager enter all the walk-in and phone reservations in to this system, which keeps the system updated and live at all times. TableGrabber website is seamlessly integrated into the restaurant’s reservation system, giving real-time
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availability and allows diners to make confirmed reservations,” he said. Currently, the website is live in Delhi, Mumbai, and Bengaluru with 350 restaurants and the plan is to expand to all major metro cities in India. The system is a standalone system and does not require any integration with existing systems. There is zero hardware investment required by the restaurants to get started on the system. “We are using the latest and most reliable Microsoft servers based in Singapore and US, which allow us to offer our software as a web based service. So restaurants can get started with a regular laptop or desktop with an internet connection. www.expresshospitality.com
Additionally, there are no upfront license fees for the software,” explained
Pawan Marwaha
Marwah. Any restaurant that takes reservations can take advantage of TableGrabber. The process is digitised for the restaurants which will allow them to receive online reservations 24*7 and 365 days. For the Electronic Reservation Diary, the company charges the restaurants a monthly fee. “Additionally, we charge them a small commission on reservations generated through our website. So it turns out to be a performance based pricing model, where we make money if the restaurants get new reservations from our website,” he said. They are currently developing mobile apps, which should hit the market shortly. June 16-30, 2013
M|A|R|K|E|T NEWSTRACK
HotelTravel.com integrates with eRevMax Channel Ecosystem EH STAFF – New Delhi
otelTravel.com, a part of MakeMyTrip, has integrated with eRevMax, a leading provider of hotel online distribution solutions to further expand connectivity options available to its fast growing portfolio of hotel partners. The company underwent a twoway XML interface certification with RateTiger and Connect SaaS services to become part of the eRevMax Channel Ecosystem – this will provide HotelTravel.com direct connection to the leading hotel PMS and CRS thereby enhancing its product proposition to potential hotel clients. Accommodation providers will now be able to make immediate ARI updates and receive bookings generated on HotelTravel.com through eRevMax solutions directly into their property management systems. Neil D'Souza, chief operations officer, HotelTravel.com, “We continue to embrace new technologies to enable our customers and hoteliers to find each other, allowing us to deliver better deals and service to both segments. This integration will help our hotel partners to further reduce their time to market while automating booking delivery directly into their PMS. In addition, the improved visibility to eRevMax’s hotel customers offers us the opportunity to tap new supply partners thereby increasing our inventory count.” Greg Berman, chief operations officer, eRevMax International said, “Our partnership with HotelTravel.com further enhances our capability of offering a diverse range of distributors through the eRevMax Channel Ecosystem. Given that we cater to properties ranging from independent properties to enterprise hotel groups, it is important for us to offer quality certified connections through which both the channel and the hotel benefit.” Meanwhile, UK-based value hospitality brand, Innkeeper’s Lodge has selected RateTiger for maximising revenue through effective rate forecasting and rate par-
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June 16-30, 2013
ity. Its lodges across the UK will use RateTiger to monitor, control and optimise rates across online distribution channels. Innkeeper’s Lodge will also use RTCorp to monitor its competitor hotels across
four sites for analysing its market position and ensure pricing decisions are relevant and dynamic. The intelligent room rate business data also allows hotels to access past and current pricing data for accurate forecasting. Data
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can be extracted from thousands of travel websites and hotel sites and the Global Distribution Systems (GDS). “RTCorp has enabled us to become more competitive within the hotel marketplace. We can now monitor our posi-
tion and manage rates depending on demand,” said Simon Stringer, marketing manager at Innkeeper’s Lodge. RTCorp enables hotels to expand their product offerings and monitor specific benchmark parameters.
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Dalai Lama the keynote speaker at 2013 Global Spa & Wellness Summit EH STAFF - Mumbai
is Holiness the 14th Dalai Lama, Tenzin Gyatso, will speak at the Global Spa & Wellness Summit’s annual conference, which will be held in India in October 2013. Dr Kenneth Pelletier, clinical professor of medicine, University of Arizona and University of California, San Francisco said, “I've had the privilege of working on scientific projects with him, and it's difficult to imagine a more wideranging, compelling and inspiring thinker – or one more dedicated to making the world a healthier place, whether economically, environmentally or ethically. I have no doubt that hearing him speak will (in keeping with the 2013 Summit theme – ‘A Defining Moment’) represent a truly defining moment for the conference delegates and the industry.” The 2013 Global Spa and Wellness Summit,
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which is scheduled to take place from October 5-7, 2013 at The Oberoi Gurgaon, Delhi NCR, will
mark a number of firsts for the annual Summit. Not only is it the first time that the prestigious conference
will be held in India, it will be the first time that the Summit will host a dedicated Global Wellness Tourism Congress and Global Destination Spa Forum. The Wellness Tourism Congress will bring together ministers of tourism and other wellness tourism thoughtleaders to shape the best strategies to grow this fastemerging travel category, while the Destination Spa Forum will represent the very first time that leaders from the 1,500-plus destination spas worldwide are invited to gather to collectively strategise on how to best solve their biggest challenges and capitalise on their biggest future opportunities. “There is no other conference that gives wellness and spa industry executives and leaders from around the world the opportunity to come together at one location,” Susie Ellis, chairman and CEO of the Summit said. “We are deeply honored that His Holiness will be a keynote speaker,” she added.
Asia Pacific to drive growth of Hilton’s luxury portfolio EH STAFF – Mumbai
ilton’s expansion of its luxury brands - Waldorf Astoria and Conrad - in Asia Pacific currently comprises sixteen new properties in the pipeline, which includes a Conrad in Mumbai scheduled for 2015. With twelve new Waldorf Astoria branded properties in its global pipeline, Hilton Worldwide will open five of these in Asia Pacific by 2017, adding to its current flagship property in the region, the Waldorf Astoria
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Waldorf Astoria Hotels & Resorts 1. Waldorf Astoria Ras Al Khaimah (2013) 2. Waldorf Astoria Jerusalem (2013) 3. Waldorf Astoria Amsterdam (2014) 4. Waldorf Astoria Dubai Palm Jumeirah (2014) 5. Waldorf Astoria Beijing (2014) 6. Waldorf Astoria Doha (2016) 7. Waldorf Astoria Hainan Baoting Resort (2016) 8. Waldorf Astoria Bangkok (2016) 9. Waldorf Astoria Chengdu (2016) 10. Waldorf Astoria Sanya (2017) 11. Waldorf Astoria Crete Sitia Bay (2020) 12. Waldorf Astoria Montreal (2020)
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Shanghai on the Bund. Four of the new Asia Pacific properties will be in China, namely, Beijing, Chengdu and Hainan (two properties). Following the recent opening of Conrad Beijing in March 2013, Conrad is also stepping up its momentum with thirteen new properties in the global pipeline from now until 2020. Of these, eleven will be in Asia Pacific. This includes seven new hotels in urban cities and resort locations across China, a move which will significantly augment Conrad’s footprint in the mainland. “It has been well known that Asia Pacific is driving the demand for luxury and Chinese consumers now account for half of all luxury purchases in the region. To date, Hilton Worldwide has thirteen Waldorf Astoria and Conrad properties in Asia Pacific and our expansion plans mirror luxury consumption patterns in the region,” said John Vanderslice, global head of Luxury & Lifestyle Brands, Hilton Worldwide. “China will be central to our growth strategy and we will also be looking to introduce both brands to new markets. More than just having a roster of hotels at impressive locations,
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Conrad Hotels & Resort 1. Conrad Dubai (2013) 2. Conrad Mecca (2014) 3. Conrad Mumbai (2015) 4. Conrad Guangzhou (2016) 5. Conrad Suzhou (2016) 6. Conrad Xiamen (2016) 7. Conrad Manila (2016) 8. Conrad Chengdu (2016) 9. Conrad Hangzhou (2016) 10. Conrad Bangalore (2017) 11. Conrad Qingdao (2020) 12. Conrad Binhai, Tianjin (2020) 13. Conrad Ubud (2020) we are extremely conscious of our respective brand missions which include delivering a singular experience in extraordinary places for Waldorf Astoria and offering the Luxury of Being Yourself for Conrad.” Further to expanding its network of properties in China, Hilton Worldwide will also look towards maiden property openings for its luxury portfolio of brands in Bengaluru, India and the Philippines. June 16-30, 2013
M|A|R|K|E|T NEWSTRACK
Students cook up a storm at the prelims of IIHM Young Chef India Schools 2013 JOY ROY CHOUDHURY - Kolkata
olkata based International Institute of Hotel Management (IIHM), part of the IndiSmart Group, started 'IIHM Young Chef India Schools' in 2011, a culinary competition aimed at spotting budding talent at school and undergraduate level. This year the competition entered its third year. “After the overwhelming response we received for the inaugural edition, we decided to make it an annual affair. Over the last two years, the event has grown up in size and today thousands of high schools across the country are participating in this event,”
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said Dr Suborno Bose, chief mentor and chairman, IndiSmart Group. In the first year, 300 schools from across the country participated and the finals took place at Kasem Bundit University in Bangkok, Thailand. In 2012, the event was held on a much bigger scale and 3,000 Indian schools participated in eight zonals. The eight finalists, one from each zone were flown to London to participate in the grand finale held at the University of West London. Dr Bose added that the finals of this year's IIHM Young Chef India Schools 2013 competition will be organised on a much bigger scale and the finals will be held in September, 2013 at University of West London.
He said, “In a country like India there is an urgent need to look beyond the conventional careers like doctors, engineers, lawyers, chartered accountants, etc. We need to think out-of-thebox, so, we crystalised this concept as we felt that as an established hospitality education partner, it is our moral responsibility to make the school-going youngsters and their parents aware about the excitement and importance of hospitality as an ideal and paying career option. This exercise is aimed to bring out the best talent in the field of culinary art and promote the industry by encouraging the youngsters to join the force.” Dr Bose along with a host of dignitaries and eminent personalities flagged off the prelims for this
year's edition in Kolkata recently. “This year we're not only targeting schools but also individuals who will be moving up to Class XII can also apply online. The format will be pretty much the same, 'Cook a curry and fly to London,” explained Chef Shaun Kenworthy, culinary director with the institute. After that, winners of the prelims will be invited to the regional finals in Kolkata, Delhi, Pune and Bengaluru and two individuals from each region will be flown to London for the finals. Marco Saxer, GM, Swissotel Kolkata said, “I am overwhelmed too see such a young, enthusiastic and energetic talent. They remind me of my early days when I took part in such a competition.”
Kamani Oil establishes itself as leader in quality oils EH STAFF - Mumbai
amani Oil Industries has developed into a leading processor of high quality specialty oils and fats for the food industry. The company aims to create value by producing technically superior products. It has developed specialty culinary oil – Foodlite, a premium refined vegetable oil – a special fraction of palm oil. It is double deodorised and hence is bland in flavour and taste. Foodlite has a low melting point hence remains as clear oil at ambient temperature. It has better fluidity at tropical temperatures. It is 100 per cent trans free. The Indian packaged food industry is expected to touch US$ 30 billion by 2015 and as per the report by ASSOCHAM, the industry will grow at the rate of 15-20 per cent annually. The industry includes ready to eat
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June 16-30, 2013
foods, snack foods, and functional foods. This growth is fuelled mainly due to emerging markets, rise in quick service restaurants (QSRs), changing lifestyles, and arrival of multinationals, modern retail formats. The market is clearly and equally divided into the organised and unorganised sector. The organised sector of the snack food market is growing at 15 per cent – 20 per cent a year while the growth rate of the unorganised sector is seven-eight per cent. The segment is largely dominated by potato chips and potato-based products with over 85 per cent share of the salty snack market. Maintaining nutritional balance is very challenging in any snack food as some are cooked or fried with a lot of oil and butter. The selection of deepfrying oils should be based on the optimisation of the process with regards to nutritional and culinary
aspects. Cost should not be the only decisive factor.
Requirements of frying oil ●
Must contribute pleasant flavour to the food and extend its shelf life. ● Should have low PUFA (polyunsaturated fatty acid) content ( Linolenic acid < two per cent) ● It should be easily pourable at room temperature (no or min preheating required) ● For extended shelf life of fried foods, it should have high oxidative stability (AOM stability > 20 hrs) ● Should have high smoke point ( min. 230 deg. C) ● It should not foam Foodlite being bland and odourless enhances the taste and flavour of the product cooked or fried in it. It does not leave any kind of after taste.
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It being light colour oil delivers a light product and a crispier texture. It also imparts a shine to the product. Foodlite which can be re-used for a longer time, thus there is a cost saving on oil utilisation. The product has a high smoke point (> 235 degree celsius) with very low FFA content (free fatty acid) ie 0.05 per cent, and hence is an ideal industrial frying medium. Foodlite offers health as it is high in MUFA (Monounsaturated fats) close to groundnut oil. Other general purpose frying oils used are high in PUFA (Polyunsaturated fats). MUFA oils are good for cholesterol management, it tends to lower the bad cholesterol (LDL) and maintains the good cholesterol (HDL). Foodlite being low in PUFA gives a better oxidative stability and improves the shelf-life of the product cooked or fried in it. EXPRESS HOSPITALITY
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M|A|R|K|E|T QUICK BYTES
New kids on the block Hyatt Ahmedabad
Magic Holidays
Tata Starbucks
The first Hyatt hotel to open in Gujarat, Hyatt Ahmedabad is set in a premium business location in the heart of the historic city. Featuring 178 rooms (including 10 suites), the hotel is adjacent to Vastrapur Lake, Alpha One Mall and several tourist destinations. Hyatt Ahmedabad houses fine dining speciality restaurant –Nonya the hotel’s signature restaurant, Nonya offers South East Asian dishes with diverse flavours from China, Thailand, Vietnam, Malaysia and Indonesia.
Magic Holidays, timeshare product from the Panoramic Group of Companies, has announced the setting up of four new Magic Holiday resorts
Tata Starbucks has opened three new stores across Delhi and Mumbai, located at Greater Kailash I - M block market, Nehru Place Metro in New Delhi and R-city Mall, in Mumbai. The Starbucks store at R – City Mall, LBS Marg, Ghatkopar, Mumbai has a seating capacity of 75 and has a contemporary look with high ceilings featuring locally painted parsley motifs. The Starbucks store, LG Level, DMRC, Metro , Nehru Place, New Delhi has a rustic feel with brick work, bold colors and high ceilings with 70 seats. While Starbucks store, Greater Kailash 1, M Block Market, New Delhi is frequented by youth and has a seating capacity of 50.
Lemon Tree Premier, Jaipur Carnation Hotels has taken over management duties at the erstwhile Golden Tulip Hotel in Jaipur. The 108 room landmark property which is owned by the Radhamohan Builders (Royal Ensign Group) has entered into a 10-year renewable agreement with Carnation Hotels for management of the property. The agreement was signed by Rattan Keswani, co-promoter and MD, Carnation Hotels and Surja Ram Meel, director, Radhamohan Builders. The hotel is now called Lemon Tree Premier, the upscale hotel brand of the Lemon Tree chain.
in key domestic and international market. With inauguration of properties in Todgarh, Udaipur and Mahabaleshwar in India; Magic Holidays also increased its global presence by launching a property in Singapore. Magic Holidays also has a tie-up with Resort Condominium International (RCI) to facilitate a range of holiday options.
INTERNATIONAL Anantara Hoi An Resort, Vietnam
The resort features 88 guestrooms, including 21 free-standing one- and twobedroom villas. Ideally equipped for corporate meetings and special events, CC Regalia Dechen Resort & Spa features a 320 sq mt Banquet Room hosting 170 guests for a banquet or 250 for a cocktail event. The elegant multi-functional venue features state-of-the-art lighting and audio equipment. A 140 sqm high-tech meeting room is also available for up to 100 delegates, supported by a professional events team.
Sofitel Montevideo Casino Carrasco & Spa, Uruguay
Anantara Hotels, Resorts & Spas has announced the opening of its second property in Vietnam – Anantara Hoi An Resort. The property has 93 guest rooms and suites, in a blend of classic European and exotic Asian styles, are designed with a split level layout, each featuring an upper bedroom and bathroom, leading down to a lower lounge. With capacity to host up to 140 guests, the resort’s multi-purpose function room features colonial style doors and windows, an interior space that is filled with natural light, modern audio-visual equipment, and balcony areas that overlook the resort’s garden and Hoi An’s historic quarter.
CC Regalia Dechen Resort & Spa, China CC Regalia Dechen Resort & Spa has opened which is the fourth boutique resort by Regalia Hotel Group. The five-star retreat brings a slice of exotic Thai-style luxury to the spectacular Meili Snow Mountains near Deqin in the Diqing Tibetan Autonomous Region of Yunnan Province. CC Regalia Dechen Resort & Spa offers an exclusive retreat amidst spellbinding natural beauty.
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The Municipality of Montevideo (IM) acquired the Hotel Casino Carrasco in 1915 and decided to close it down in 1997. In 2009, after an open call for tenders, the IM entrusted Carrasco Nobile, an investment group, and Sofitel, as a hotel operator, with the task of bringing the building back to life. The strongly residential mood that characterises the building is clearly perceptible in each of its 93 rooms and 23 suites. After a complex and costly process that involved the expenditure of more than 75 million US dollars, on March 7, 2013, the Hotel Casino Carrasco reopened its doors as Sofitel Montevideo Casino Carrasco & Spa.
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June 16-30, 2013
Aroma Genie – Aroma Diffuser
Interface
SPACIO, Kolkata is offering Aroma Genie – Aroma Diffuser. At 2.5 million ultrasound vibrations per second, this aromatic machine releases essential oil. The product is curved shape and easy to use.
Interface has introduced a new modular flooring innovation: Planks. An evolution of traditional square carpet tiles, the planks are narrow rectangular tiles that can be used on their own or with Interface’s flagship square carpet tiles and can be installed in a range of classic patterns. The potential options for new installations are limitless – as are the combinations of formats, textures, colours and patterns. Urban Retreat 501 is the first collection to be launched in the Planks range.
Bugatti Collection from Living In Style
Titan X from Pergo Pergo has introduced laminate flooring with scratch resistant and stain resistant features. The scratch resistant and stain resistant features can be found in Pergo’s patented Titan X surface making the floorings more wear resistant which is the ideal choice for kids rooms. The Titan X surface features an extra protective layer that offers the best scratch resistant in the market. This feature can be found in Pergo’s Domestic Extra collection, Living expression collection and Living In Style is offering contemporary designed Bugatti Denim sofas. These are particularly made of steel frame, high quality solid beech wood with high density foam. The materials used for this sofa collection consist denim cloth with various imprints, intricate stitch work and pockets, thick calf leather belts, buckles and straps to give a look and feel of the denim jeans. The collection consists of L-type sofa sets, corner sofa sets, chaise lounge/day beds, compact sofa sets, armchairs, bench, cart sofa, centre and corner table, bar chairs.
Cornitos Cornitos has introduced Nacho crisps. It is 100 per cent corn snack and contains up to 40 per cent less oil than regular potato chips. The range of nacho crisps is available in six flavours like Sizzling Jalapeno, Cheese and Herbs, Lime and Mint, Tikka Masala, Sea salt, Tomato Mexican. The other range is Premio which is premium in nature and has flavours like Sweet Thai Chilli along with the Cornitos crunch. The 60g pouch pack is priced at `` 30, 150g pouch pack priced at `75 and 50g can priced at `50. While the premio range available in 140g can is priced at `125 and 150g family pack priced at `85. June 16-30, 2013
Public Extreme collection. The planks are available in a wide range of formats which are 1200X200mm, 1200X140mm, 1200X300mm.
Shahi Kheer from Creambell Creambell has introduced Shahi Kheer which has dry fruits like almonds, pistachios, cashews and raisins. The product is available in a 525 gm per 1000 ml pack, priced at `225 and is available across Delhi/ NCR, Punjab and UP. www.expresshospitality.com
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SPECIAL FEATURE
HAUTE CUISINE
Ambassador of British cuisine Even though celebrity chef, restaurateur, cookery author and television personality, Gary Rhodes might wear many hats with great flourish, but his focus always remains the same – celebrating the classic British cuisine. By Sudipta Dev ary Rhodes, who is best known in India for his television shows (Rhodes Around Britain, Rhodes Across India, Masterchef USA, Hell's Kitchen) has focused his four decade long career in reviving and popularising British culinary arts. Rhodes started cooking when he was 13 years old, at home with his mother, whom he considers to be a great cook. “I got so inspired by cooking at a young age because it was so inventive. Everytime my mother showed me a dish, I wanted to do something else with that dish, it got me excited,” says Rhodes. Consequently he decided to be a chef and studied for three years at Thanet Technical College, following which he took up his first job in Amsterdam Hilton as commis chef. After this he worked or cooked in many countries around the world, from France to Russia to South Africa to India, China, etc. Rhodes has a Michelin star
British dishes. To show everybody that there is a British cuisine,” states Rhodes. He mentions that the country is drawing top chefs from around the world who want to open restaurants, not just in London but around Britain. One of the factors is that there is good quality ingredients in UK - whether it is from the sea or land or beneath the soil. He however points out that he likes to give every classic dish a twist, and inject his own personality in the dish. “For example, if I make a steak and kidney pie which is a simple old classic dish, I would make it a little different,” he adds.
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UK's international food culture restaurant in London called Rhodes 24, and another in Plymouth, UK. He has one restaurant in the Caribbean and three in Dubai. He is opening a new restaurant in Abu Dhabi called Rhodes 44. They are all Rhodes restaurants and are predominantly
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famous for cooking British classic dishes. "British cuisine is what I am really about although I was taught French cuisine as a young boy. I began to realise that in Britain we have some of the finest ingredients in the world and I wanted to show them off in
On how the culinary traditions in UK have evolved with so many immigrant influences, he says, "We have a fantastic international market in the UK as far as eating is concerned. If you go to any big town in the UK, you can find food for every taste. You will find an Indian restaurant, a Chinese, Arabic or Moroccon or Lebanese, it goes on. You may find that in Australia or UK, but will you find that in Paris ? Or maybe Spain ? That’s what makes Britain so exciting. I like to feel that we are far more international, which is a great education for us.” Rhodes acknowledges that Indian food without any doubt is the bestseller in the UK. The most popular restaurants are Indian. He believes that the British classics include many Indian spices. Rhodes reminds that when he was growing up there used to be a green grocer and the nearby butcher. Then June 16-30, 2013
C | H | E | F’ | S | P | L | A | T | T | E | R the supermarkets started. “Of course those were not as big as what it is today nor did they have all the variety of ingredients. It is incredible when you walk into a supermarket or even the local greengrocer in the UK, there are ingredients from all over the world,” states Rhodes, adding that, people love to take advantage of the threefour summer months when it is daylight for long hours. They do not go to restaurants, but like to have barbeques, al frescos, utilsing the wide variety of ingredients that are now available, including British food. There are also gastro pubs - great old pubs that are serving good quality food and primarily British dishes. British cooking, he asserts, has become quite fashionable now – people talk about the concept of Modern British Cooking. This gives a little more freedom to use home grown ingredients and making sure that the dishes relate to a great classic. Usually a fashion lasts for a short time, Rhodes albeit feels that this has come to stay. “This is not just a trend, but a new born British classic. We are saying that Britain can offer the best in terms of ingredients - raspberries, strawberries. English asparagus is the best in the whole world and grows only for two months. People buy Welsh lamb all over the world, they are buying Scottish/smoked salmon, scollops, sea bass from the west country, apple from Kent or west country. Every country has somemthing that cannot be matched by others and I think that Britain holds many of those,” states Rhodes. He has been popularising British food for many decades now. He has organised for 20 years the Good Food Show in Birmingham. “Every single year I would go there and hold cookery demonstrations, speak at seminars. It started off 20 years ago with only 200 people, now we are demonstarting to 5000 people. I do the same now in Dubai called 'Taste of Dubai' and also in London at the 'Taste of London'. In June I will be in London for the 10th anniverasry of the 'Taste of London'. There I'll be again doing cookery demonstartions and showing off British dishes at their best,” he says. At the 'Taste of Dubai' Rhodes will be showing people in the Middle East the speciality of British dishes. He points out that many locals now come to his three restaurants in Dubai, June 16-30, 2013
the English afternoon teas there are very popular.
India connect Rhodes concedes that the four weeks that he had spent in India for his television series 'Rhodes Across India' has been very special for him. “I love India. The people are so warm and welcoming, and they really believe and understand their own food. That for me was fantastic. The following year I said to my wife that I had to show her India
because it is so beautiful. I adore Indian food and I made many great friends there,” says Rhodes, not forgetting to add that he would like to have a restaurant in any of the Indian cities. “Anybody reading this article, can offer me a restaurant. When I get involved with a restaurant I get very dedicated because it has my name on the door. Having six-seven restaurants I cannot be everywhere, but I am very lucky that I have a great team,” he confesses.
According to Rhodes his experience while making the TV series 'Rhodes Across China' was also educative for him. “They had so many different things to offer. Even if they were using similar ingredients all around the country, nowhere did I go without seeing garlic, spring onion and ginger being used. However, every region had a different style of how they could draw flavours from those ingredients. And likewise in the Caribbean. The Caribbean has
taken on many flavours from around the world and created its own style of food from that,” he says, mentioning about his TV series 'Rhodes Across The Caribbean' For a man who is passionately dedicated to his craft and the industry, Rhodes says that he has no plans of retiring. “For if I retire from what I love, there would be something missing in my life. I have loved this for 40 years and for another 40 I would continue to love,” he says.
Visit us at : 18th to 20th May 2013 Chennai Trade Centre, Chennai
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SPECIAL FEATURE RAISING THE BAR
The sparkling touch Developing a ‘Spumante’ style wine to attract the non wine drinking segment from the Indian market, Polina Bosca, agribusiness and business development VP of Bosca talks about her family business and her reason to launch Sula DIA in India. By Kahini Chakraborty
Polina Bosca
hat works is already obsolete and hence our philosophy is to keep inventing to be able to attract non-wine drinkers in the world,” says Polina Bosca, agribusiness and business development VP of Bosca. She is the sixth generation of the notable Bosca family from Piedmont in the northwestern corner of Italy who has been associated with the wine making indus-
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try since 1831; their first winery came up in Cannelli in Northwest Italy. The family has been in the Indian market for over 40 years. Her passion is to continue inventing and mixing flavours without losing touch with traditions. This was the reason why she entered the wine business after a degree in agriculture with a specialisation in viticulture and oenology from University of Turin, Italy. As a member of the www.expresshospitality.com
company board, Bosca is not only in charge of the agriculture business division but her responsibilities also include managing over 700 acres of vineyards in South Piedmont famous DOC (Denominazione di Origine Controllata) areas such as Barolo, Barbaresco, Muscat, Chardonnay, along with coordinating with the R&D division and supervision of all the new ventures around the world by using local grapes of that particular country. “We had a couple of joint venture agreements with other companies here in India and have also helped in setting up vineyards in Maharashtra’s Baramati area,” she adds. India still being a market which does not have a large number of wine appreciators, Bosca continues, “Ten years back when we were thinking of launching a new wine in the India and were looking for a new company to partner with. We were clear that we would develop a slightly sweet sparkling wine for the market.” Sula DIA Red, was introduced in India through a joint venture with Sula Vineyards, she says, gave her the freedom to experiment with flavours and invent something new for the Indian palette. “We are happy to collaborate with Sula and introduce DIA in the Indian market. The company thoroughly understands the market dynamics,” she believes. Giving an example of another unique wine developed by Bosca in Italy, she talks about Sparkletini. It is made from
mixing grapes and appropriate flavour schemes such as raspberry and peach. The wine has become famous worldwide, she says, adding that the company produces about several million cases a year. Coming back to DIA, Bosca says, “DIA is what we call in Italy, ‘Spumante’ which simply is sparkling wine. It is light and slightly sparkling and sweet, and has only eight per cent of alcohol content. It is the only wine in the market with such a low content of alcohol, normally the percentage of alcohol in wine is about 11-12 per cent. Understanding the Indian market and with the aim to attract non wine drinkers, we thought of creating this new wine for the market. The grapes for the wine are brought from Sula estate’s vineyards in Nashik. The temperature ensures a uniform ripeness with the right amount of acidity required.” In Italy itself there are several good wine producers and hence the competition is intense. As the Indian market is still at its nascent stage of wine preferences, “It is easy to tap this market and the market is also receptive to new things which adds to our advantage,” she confesses. Hoping to convert a large demographic of wine drinkers into DIA drinkers, Bosca says, “This wine can be enjoyed as a regular or celebration drink as it is golden hued in colour and is very non-challenging as it is much lighter on the palette than other whites. June 16-30, 2013
H|I|G|H| S|P|I|R|I|T|S UPCOMING EVENT
Life for the French is rosé! With new consumers and new occasions to enjoy wine, rosé, as its offering also widens, has become increasingly sought after in the last few years. As the fine weather returns and the French embrace the enjoyment of having lunch on a terrace, of barbecues and picnics in the sun, VINEXPO takes a thorough look at the 'rosé trend' by VINEXPO in partnership with France Agrimer on June 19.
France, the rosé queen!
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osé constitutes a growing trend in wine markets and will be well represented at the VINEXPO exhibition to be held from June 16 20, 2013. Amongst the 2,400 exhibitors present at the exhibition, many will display rosé wines and organise rosé tastings, like for example Château d’Esclans and the cooperative of the ‘Maitres Vignerons de la Presqu’île de Saint-Tropez’. One of the latest trends is the developing popularity of magnums and double magnums of
rosé both on the French and export markets. Fruit flavoured wines are also becoming favourites for more and more drinkers; they are low priced and offer a varied range of different flavours, such as grapefruit rosé and raspberry rosé and many others. Amongst the many events programmed throughout the exhibition, a tasting of rosé wines is to be offered by Vins de Provence on June 17 and a conference on the worldwide rosé market will be organised
While there is a general decrease in wine consumption in France, rosé wine manages to buck the trend: volumes of rosé consumed increased by 12 per cent between 2007 and 2011 reaching a total of 73.9 million nine litre cases, according to the VINEXPO –The IWSR study of the wine and spirits market. This upward trend is expected to last with a forecast of a further 3.5 per cent growth by 2016. Rosé today is French drinkers’ second choice, accounting for 27 per cent of all wine consumed in France, after red wine, which accounts for 57 per cent and ahead of white wines, which represent 16 per cent of the nation’s total wine consumption. Furthermore, France remains the leading producer of rosé, its largest contributor being Rosé de Provence, the French region that produces the most rosé wines.
Worldwide popularity Rosé is liked by occasional
drinkers as well as knowledgeable connoisseurs and as its overall level of quality constantly improves, its popularity is spreading round the world, where overall consumption is expected to grow by 7.5 per cent by 2016. This success is especially meaningful in the US, where annual rosé consumption hit 47.7 million nine litre cases, and in Germany, whose rosé consumption increased by 2.19 per cent between 2007 and 2011.
Rosé meets consumers’ new expectations Rosé wine corresponds perfectly to consumers’ thirst for light, fresh beverages that can be drunk during less structured meals and easily enjoyed. In France, nine wine drinkers out of 10 say they drink rosé, which they specifically like for its slightly sweet taste and the convivial atmosphere it evokes. Rosé particularly attracts young drinkers (18 to 24 yearolds represent 32 per cent of consumers) and women: in four years, women’s consumption of rosé grew by eight per cent.
La Sommeliere offers wine cellar products in India EH STAFF- Mumbai
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ounded in 1995, La Sommeliere, the french company, comprises of a professional team perfecting on performance wine cellars, has introduced a vast range of wine cellars in India. Approved by professionals, La Sommeliere became one of the leading suppliers of wine cellars to French restaurants, café and hotels (chosen by 75 per cent of the professionals equipped). This rapid success resulted from the quality of its products, its constant anticipation of changes in consumption, and its reactive and personalised service. The company provides products availability, storage, integrated after-sales service and spare parts. Since 2004, La Sommelière has been meetJune 16-30, 2013
ing the needs of a growing number of consumers who wish to have reliable and professional solutions at home. All the products are available in large-scale distribution. La Sommelière exports to Europe, Africa, the United States and Asia. La Sommelière cellars combine the best conditions for ageing and preserving wines at the right temperature. Technical Pluses ● Temperature : electronic thermostat with digital display for accurate regulation and control ● Security Variation System (SVS) : in case of sudden drop in outside temperature, this exclusive system guarantees a constant temperature inside the wine cellar. This device allows placing your cellar in a non-heated room www.expresshospitality.com
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Hygrometry : precise sondes maintain a right level, between 55 per cent and 75 per cent ● UV light protection : the glazed doors are treated against ultra violet by double glazing ● Anti-vibration system : all our cellars are fully protected from vibrations by silentblocks, to avoid accelerated ageing and damages to the wine ● Ventilation and anti-smell protection : ensured by active charcoal filters; shelves are designed to allow free air circulation ● Long lasting : high-quality materials, designed for resistance to intensive use ● Low energy consumption : provided by integrated highperformance condensers ● Feel the difference : in standard-quality cellars,
there’s a strong smell of chemical substances used; Practical pluses ● Space optimization : large choice of sizes ● Wide choice of capacity : from 28 to 300 bottles ● Removable skirting : for integrated installation ● Minimum upkeep ● Interior lighting ● Reversible door ● Security Lock ● Wide range of accessories available Aesthetic pluses 2 types of door : glazed or solid ● Design : stainless steel, varnished or wood ● Shelves : oak, beech woods or metal ● Elegant finishing : with their adapted dimensions and well-designed finishing. ●
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Management COVER STORY
The learning journey Continuing education programmes have become an important concept for hospitality companies. It enables employees to stay ahead of the game in a dynamic industry and upskills the next generation of professionals to take up greater responsibilities. By Sudipta Dev
learner's journey is never over. The adage holds true moreover in the professional space when most industries (including hospitality) are laying more emphasis on continuing education. Today whether it is a promotion or a new job, it is not just the experience that counts, but also the fact whether there are any new certifications that have been acquired by an individual or what has he done to enhance his skills. In a dynamic industry scenario it is necessary to keep oneself abreast of the changing demands of the industry and the profession, and expand one's knowledge base. While most hospitality
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Prashant Khullar
Sunil Kumar
groups have training which are more technical and specific to the job role, there are a few who have initiated
focused learning programmes with internal/external certifications. For those
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hospitality groups that have a pipeline of new properties coming up, continuing education makes it easier to identify the people who can be fast tracked to senior positions. As technology changes, social habits change and the world becomes a much smaller place, the drive for knowledge becomes all the more important. “I don't think you can ever stop learning. I have been a hotelier for 30 years, every day I still learn. I graduated in 1984 and did my post graduation from the Oberoi School of Management in 1986, and 14 years later, in 2000, I did my MBA,” says Dilip Puri, managing director, India & regional vice president, South Asia, Starwood Asia Pacific Hotels & Resorts. Starwood Hotels offers many online programmes for all level of associates. The diverse and dynamic nature of the hospitality industry wherein professionals encounter new situations, guests and team members, continuous education is the most powerful means of keeping them ahead of the game. According to Sunil Kumar, regional director, human resources – India, Hilton Worldwide, some of the key reasons range from increased productivity and quality to competitive advantage to increased employee motivation. The fact also cannot be over looked that learning opportunities are very effective tools of employee retention. The Taj Group has brought about a paradigm shift in the way they think. Earlier what was referred to it as a training function has been reorganised as learning and development in the last four-five years. “It is not just about providing training, but the overall June 16-30, 2013
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Tajinder Narang development of the person to be able to handle more and more responsibilities,” states Prashant Khullar, director – human resources, Luxury Hotels, Taj Hotels Resorts & Palaces. He reminds that while earlier there was the luxury of a number of people doing their respective jobs, now there is more progression towards multi skilled people doing multi faceted jobs - within the same function or cross functional. “So the approach is to upgrade their skills, and more importantly, to provide them development for handling larger responsibility,” he says. For example, in F&B which in a large hotel comprises of sixseven restaurants, room service, all day dining, banqueting, a person working gets limited to a certain skill set in a certain outlet. They are moved to different outlets so that they get the experience of working in different restaurants, banquets, etc. They keep learning as they move into different areas. The learning is two pronged - shop floor technical training and behavioural training.
Bringing up to speed It is only continuing education which brings a hospitality professional up to speed with the current best practices, makes him/her aware of global benchmarks in an area and be at the cutting edge in an evolving guest requirements environment. Dennie Matthews, chief managing officer, American Hotel and Lodging Educational Institute (AHLEI) however points out that continuing education by itself is not a preventive cure unless the same is supplemented by quality education and qualification. June 16-30, 2013
Dennie Matthews “The continuing education provider itself needs to be contemporary and relevant to current day practices, to ensure that the professional is indeed at a cutting edge. No education is final education, a professional needs constant and consistent upgrading to his existing knowledge database,” adds Matthews. The concept of c o n t i n u i n g education/professional certifications is still at a nascent stage in the hospitality sector. However, as a result of the focused initiatives taken by some hospitality majors and the growing awareness, this trend is here to stay. “While it’s only natural to be content with initial learning, today's professional is increasingly witnessing that upskilling and being certified is the only way to be still in the race,” says Matthews. AHLEI offers professional certifications across functions from executive/owner level to the line level employee. “These certifications help one to validate one's knowledge and understanding of their areas of work against global benchmarks for a particular function. This is an extremely imperative measure to ensure a property employee possesses not just a past educational qualification but also is up to date with current day practices,” he mentions. Professional certifications from AHLEI have a system of 'Recertification' every few years to ensure that the employee continues to remain current in his professional credentials.
Focused initiatives Most hospitality majors have an evolved strategy for learning and development.
The Taj Group has more than 300 modules in 'My University'. These programmes include those from Harvard and Cornell. “There are certifications for these and we have tied up with institutions, both in India and overseas. Specially when we are promoting people into the next level we insist that they complete these programmes,” states Khullar, adding that, in the beginning of the month a training calender is made by the L&D manager in consultation with the GM and department head. People at any level can go on the site, select a programme and register themselves. Starwood also has an online tool called the Starwood Development Centre where hundreds of different programmes are available. Some of them are in collaboration with Cornell University, others with different education/ research institutions. “They are available at different levels at associate level it is to build skills, at the entry management level there are, for instance, programmes to understand teams better, at department head level the programmes are on leadership, at GM level there are programmes on strategy,” says Puri, pointing out that at his level also there are programmes on global business practices, leadership development and understanding trends. Anyone can register for these programmes, they just need the immediate supervisor's approval for it. They can receive certification following the completion of the programme. As an organisation Hilton Worldwide understands that with 3,900 hotels across 90 countries and with over 140,000 team members, not everyone can learn the same way. Kumar mentions that there are four basic learning styles - the activist, who is open-minded and enthusiastic about learning; the pragmatist, who is a down-to-earth problem solver; the theorist, who is logical and analytical; the reflector, who is cautious and observant. “Effective learning systems are designed with opportunities and tools that accommodate each of these styles. The first step is to better understand the characteristics of learning in the workplace. For example, most of us automatically equate learning with a formal www.expresshospitality.com
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M|A|N|A|G|E|M|E|N|T setting, such as a classroom. But in the workplace, much learning is achieved outside of formal settings — for instance, in the middle of a project, when struggling with a thorny problem or even in the midst of a conversation with a peer or mentor,” states Kumar. The Hilton Worldwide University, offers a range of competencies development courses, interactive training, educational videos, leadership series presented by professors from leading management colleges like Harvard and Cornell. The university has evolved into five distinct colleges under the leadership of a dean to ensure up-to-date and customised syllabus for – Leadership College (for senior leaders), General Studies College for other team members, Owners College for owning companies, Hotel College and Commercial College (for the revenue team). Kumar mentions that DoubleTree
by Hilton, one of the 10 brands in the Hilton Worldwide portfolio, has its complete brand education training available on an iPad, which is offered to team members during and after orientation. Unlike the structured, classroom learning with which many people are familiar, the iPad training approach allows learning when and where it’s needed. At Concept Hospitality there is a proficiency level training that happens at the grass root level. Following which the employees go through the 'Spirit of Hospitality' programme. “Proficiency is more to do with skill, 'Spirit' is focused on guest relations, professionalism and team work. After that there are other training programmes depending on the needs of the person and his/ her role,” says Tajinder Narang, leadership coach - head HR & training, Concept Hospitality. There is
Why is continuous learning important ? ●
Increased productivity and quality: When people are learning, their performance and quality of work increases significantly
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Increased innovation: Employees who are learning are more inclined to be creative, especially if innovation is encouraged and supported by the company
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Competitive advantage: High productivity and adaptability as well as greater quality of products and services, make a company more competitive
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Fewer barriers to communication: Middle managers formerly acted as information gatekeepers. Knowledge was distributed on a need-to-know basis. In organisations that promote learning, middle managers are mentors and teachers, helping employees understand as much information as they need to improve their performance and understand the importance and relevance of their job
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Increased employee appeal and retention: A learning environment attracts and retains knowledgeable, motivated employees
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Increased employee motivation: Pay is an extrinsic motivator. The opportunity to be engaged in one’s work as a result of a learning environment is a powerful intrinsic motivator — the motivation comes from within
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Increased benefit from education or training dollars: Informal learning (from mentors or new job experiences) is especially cost-efficient since it requires no additional structures or expenditure
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Integration of learning into work: Classroom-based training is difficult to apply to the workplace. Learning systems that encourage learning at all times and places help workers integrate the learning into their jobs
(Source: Hilton Worldwide)
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supervisory training, managerial training and other skill training programmes. “We have many mystery audits that happen every quarter based on that we get our training needs, guest comments also define our training needs,” he adds.
For fast track growth Most hospitality companies that are on major expansion spree are looking to develop new generation of leaders across all functions to take key responsibilities in the new projects. The Taj Group has developed a programme called SPEED (Special Programme for Employee Education and Development), which looks at fast tracking people also. Khullar informs that anybody who has completed a year in the organisation goes through the process of selection which includes written tests and interviews, and if he gets selected then for six months he goes through a complete programme, undergoes exposure training in another hotel for three months and is then promoted in one and a half years. “We encourage people to move to different hotels, when we open a new property we try to ensure that all the senior management people are from within,” says Khullar. Concept Hospitality has a Career Development Centre (CDC) for managing talent. “Every team member goes through the CDC where he will be assessed for high performance with high potential. Team level employees will be developed, retained and they will grow in the organisation as per their career plan,” states Narang. The focus of the group being driven by the growth in tier II and tier III towns, the emphasis is on getting the HR and people skills correct so that these could be replicated in all the properties in far-flung nonmetro towns.
Inclusion in KRAs Most organisations realise that training has to be made an important part of KRAs, making it mandatory to attend certain programmes. An integral part of the annual performance management system at Hilton Worldwide is the personal development plan which is developed by the team member along
with his/her manager. “It provides a roadmap for what qualities and skills one needs to be successful in one’s job and assists in achieving long-term career goals,” says Kumar, adding that, the plan primarily has a range of activities, built around a 70:20:10 approach70 per cent on-the-job experience, 20 per cent feedback from others and 10 per cent formal training courses and workshops, professional qualifications, residential courses. At the Taj Group the focus is on the level of competency. Throughout the year an employee has to attend certain programmes which are mandatory, at the end of which he/she is put through an assessment called quantifying competency. Khullar informs that a visiting L&D manager and head of another hotel would come and assess their skills and based on their performance, which is on written test and practical assessment on the shop floor they are classified as basic, intermediate and master level competencies. This is for the grassroot level.
Upcoming trends The mode of continuing education programmes has changed from classrooms to online. Puri predicts availability of learning techniques in different languages as these programmes are for waiters to managers. “Regionalising and different languages are the upcoming trends,” he asserts. Classroom learning is a thing of the past for the Gen Y that embraces practical learning solutions and onthe-job training. Kumar avers that the future will see a rise in web based training for a greater reach and to attain a common platform, “The bite size training modules or learning conversations with the manager, which allows the trainee to interact and contribute in the learning process, is what the present is embracing as a trend.” The concerted efforts of leading hospitality groups to continuously upskill their employees will go a long way in advocating the concept of continuing education in the industry, be replicated by other companies, and create a motivated and professionally stronger workforce. June 16-30, 2013
M|A|N|A|G|E|M|E|N|T IINSIGHT
Clear vision With the fundamental thought that he is in the hotel business to make money, Arun K Saraf, managing director, Juniper Hotels is a name to be reckoned with in Indian hospitality. He shares his insights about his mantra for success and a perspective on the industry. By Sayoni Bhaduri rand Hyatt Mumbai is a success which was unexpected by hotel industry professionals in India. But the man behind it Arun K Saraf, managing director, Juniper Hotels stood by it. Apart from the Mumbai project, he and his company are also behind Hyatt projects in Ahmedabad, Chennai, Raipur amongst others. An astute hotelier, he observes that one has to look at the business realistically. A few years back there was a surge of new players entering the hotel business and for various reasons opting out of it, Saraf does not hold a grudge against them. “Most people enter the hotel business with sincere plans, there is no reason to think otherwise. And if due to reasons those plans do not work out, they should be allowed to choose to change these plans,” he says. These things need to be looked at according to what is achievable realistically. There has also been an influx of companies for whom hotels are not core business. Real estate often seems like it is about easy returns and many non real estate players are looking at land banks for hotel projects. With unabated confidence he says, “I would like more hoteliers to come in to the business, it does not hurt me.” Hotels are deregulated and the business functions purely on demand and supply. Whether a hotel makes money
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Arun K Saraf or loses money is all about the funding. The old fashioned five-star culture has no relevance today. As more hoteliers come in the situation will improve.” The hotel business today is dependent on funding. It is what makes or breaks a hotel project. Equity funds which were coming in until five years ago when the business was buoyant is not happening now. And lenders are equally difficult. “No lender will give money without knowing the use of the funds, see the usage and the ability to repay,” says Saraf. Therefore it is important to understand the forecast, payability and cost structure. Challenges come in when the project is not completed, the interest cost goes up and when the revenue is not being generated as per the forecast. Project delays are another
reason for increase in costs, but it is so common, that it is a given for any project. “Only people who do not borrow are those who have enough funds and there are very few players in the industry with such an ability,” he adds. The situation, according to him, is not going to see an improvement, the business is trudging along and the picture isn't rosy at all. But any business in India is cyclical so is the hotel industry. “No businessman ever closes his mind, if the market is right there is always a price point at which the buyer and seller can be switched,” he continues. All hotel brands and companies are looking to have a share of the mid market pie, Saraf too shares that attitude. Mid market is good for the long term future, he says. The challenge however is that the cost of development for a mid market hotel and an upscale luxury hotel is the same – economics plays a role as to where one can maximise. In a regime of high land cost mid market is a better option in tertiary and tier three cities. It is all about cost and returns and returns are best in upscale hotels. “If in Mumbai I find a reasonably priced land despite it being in a poor location I will be happy to develop a mid market hotel,” he assures. Of his relationship with the Hyatt he says that as long as it is taking care of his needs he does not find it logical to go to another brand. He is currently actively working on finishing his Raipur project. Asked as to why he chose Raipur as a location, he points out that based on the 10-20 test filters like connectivity, economy, other business ventures, etc, the city showed very positive results. He adds that there were a few other players who were also looking at developing hotels there but currently there are no branded hotels there. Christened Hyatt Raipur, the hotel is a part of a mixed use project on top of a mall with 150 rooms. “Malls have more FSI. Retail space works well in a ground +2 set up. The upper levels are more appropriate for alternate uses and hotels are always desirable,” he mentions. www.expresshospitality.com
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M|A|N|A|G|E|M|E|N|T STRATEGY
Inked in innovation Since the first opening in 2007, Westin has gone all out to make its presence felt in India. From the Heavenly Bed in malls and airports to the recent Gear Lending programme, the hard work has paid off as more Westin hotels are preparing to open doors in India. By Sayoni Bhaduri rom a bevy of brands under the Starwood Hotels & Resorts Worldwide umbrella, Westin has been the one which has made the biggest impact in the Indian accommodation space. “It was the combination of timing and the right location which has worked well for the brand. We have been able to create the right brand perception,” Dilip Puri, managing director, India and regional vice president South Asia, Starwood attributes to the success of the brand. The first Westin in India was the Westin Sohna which opened in 2007 and the plan is to have 11 Westin hotels operational by 2016. Some of the new locations which the company is looking at include Bekal, Kolkata, Khandala, Jaipur and Noida.
demand,” says Povinelli.
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Innovation over 80 years The origin of the brand dates back to 1930 when rival hoteliers S W Thurston and Frank Dupar came together to create Western
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Brian Povinelli
Dilip Puri
Hotels. This was later renamed as Westin Hotels & Resorts. The brand was taken over by Starwood in 1998. The hotel brand is known for pioneering innovations; these include the inception of 24hour room service, hotel credit cards and the introduction of the Heavenly Bed in 1999. “Innovation has been part of Westin's brand evolution. And it is a history which is 80 years old,” says Brian Povinelli, global brand leader, Westin Hotels & Resorts. Of the Westin Heavenly Bed he says that before Westin no hotel company was focusing on the sleep experience. Today the Heavenly Bed is retailed to guests and as many as quarter of a million of these beds have been sold. Westin was also the first hotel company to gain retail store presence when Nordstrom began carrying its Heavenly line in more than 60 stores. Westin has sold more than 60,000 beds and 100,000 pillows and has expanded to include a signature line of White Tea scented candles and diffusers and Heavenly Bath amenity line. Today Westin’s retail programme is a US$20 million per year business. The brand has recently tied up with Delta Airlines to enhance the airline's BusinessElite cabins by designing customised sleep products. In India, Starwood used the Heavenly Bed as a marketing tool. The bed was showcased at key airports and malls in the country to create an awareness about the brand.
The sense and need to stay ahead continues for Westin and so does the innovation. Added to that is the brand's underlying essence of health and well being. Povinelli explains that the Westin Workout is a seven year old concept and recently they added the option where the guest and borrow work out gear. The Gear Lending programme has been introduced in all 194 Westin hotels globally in association with New Balance. For just Euro 5 guests can borrow running shoes with disposable insoles, as well as a variety of mens and womens New Balance apparel including shorts, shirts and socks for men and shorts, capri pants, shirts, sports bras and socks for women. Another initiative that the brand has taken up is the Tangent at Westin workspace. What was previously known as Project Hive, Tangent is flexible workspace for small meetings. There are four hotels offering this currently in the world and by the end of the year 40 more are planned. India, however is not on that list yet. “In our efforts to meet the needs of today’s mobile traveller, we are changing the way we do business to better customise the guest experience. While a hotel room or lobby is a place where you can do work, Tangent was specifically designed as a smart room and personalised work space that enhances productivity and can be booked on
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Westin Hotels & Resorts is considered one of the most innovative hotel brands in the industry. For Starwood in India, Westin, as Puri describes, is the calling card. “We have opened four Westin hotels in India consecutively starting with the Sohna project. Now we are looking up ramping up the brand's visibility with more openings in India. This is not an accidental success. We have demonstrated our skills and the hotels ability to generate a good RevPAR and increase in top line,” he says confidently. The most recent addition was the Westin Chennai Velachery. Developed by Mfar Hotels the hotel has 215 rooms, three F&b outlets and 12 meeting space with a maximum size of 4360 sq ft. Puri's expresses Starwood's belief, “Starwood's philosophy has always been to build the right hotel in the right place at the right time with the right partner.” He adds that this has been crucial to the success of the various brands under the company's fold. For the Chennai property he is looking at a strengthened relationship with the developers, “With the set up of the Westin Velachery we are looking at a stronger relationship with Mfar hotels in the future.” He is also buoyant regarding Chennai as a market. Overall Starwood is looking at 36 hotels in India of which 25 are under development. The aim is to have at least 100 hotels (operational or under development) by 2015. With locations like Bekal and Khandala in the pipeline the focus for the brand seems to be shifting to resort locations. Puri accepts this as he says, “In the future we will look at developing the resort format. Sohna did well; we intend to take it forward. Resort opportunity is great in India and for the Indian traveller.” As to the success of Westin in India he says that the positioning and distinctiveness has been crucial, there is no baggage of the mother brand. June 16-30, 2013
M|A|N|A|G|E|M|E|N|T UPCOMING EVENT
A role model for RT Kerala has initiated several steps to promote Responsible Tourism (RT) for the last three years and it is in this context that an international conference is being held at Kumarakom this June
epartment of T o u r i s m , Government of Kerala, India in association with RT School @ Kerala Institute of Tourism and Travel Studies (KITTS), Thiruvananathapuram, Kerala is organising an international conference on Responsible Tourism on June 27 â&#x20AC;&#x201C; 29, 2013 at Kumarakom, Kerala. The theme for the conference is 'Responsible Tourism: Looking Back, Moving Ahead'. The conference will look into the progress Kerala has made after the second edition of International Conference on Responsible Tourism in Destinations (ICRTD) held at Kochi in March 2008 and will also discuss the latest advances in the field of RT across the world. The conference starts with a
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plenary session on June 27, 2013 and there will be parallel sessions on Economic Responsibility, Socio-cultural Responsibility and Environmental Responsibility on June 28, 2013. As part of the event, on June 29, 2013, Kumarakom will be declared as a global RT destination and a field trip is also being arranged on the day to visit the Responsible Tourism (RT) initiatives at Kumarakom. Some of the dignitaries who have agreed to grace the event with their presence includes Dr Harold Goodwin (professor in Responsible Tourism Management and director at Leeds Metropolitan University and director ICRT), Mason Florence (executive director, Mekong Tourism Coordinating Office), Srilal Miththapala (project director, SWITCH Asia Greening Sri
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Lanka Hotels Project, Ceylon Chamber of Commerce), Dr Karma Tshering (chief, Nature, Recreation & Ecotourism Division - NRED), ministry of agriculture and forests, Bhutan), Christian Rogerson (professor, School of Tourism and Hospitality, University of Johannesburg, South Africa), Adama Bah (Travel Foundation Programme Manager, Gambia) and Suman Billa IAS, secretary tourism, Government of Kerala and Dr V Venu IAS joint secretary, ministry of culture, Government of India. Kerala has emerged as one of the prime tourism destinations on the national and international map and is considered as the tourism trendsetter in the country. The availability of plenty of natural resources, skilled manpower,
supportive entrepreneurial community, strong local-selfgovernments, civil society organisations, multitude of micro enterprises, streams of professionals and academicians, responsible media and responsive tourism industry, provide the state an ideal setting to implement and practice RT. RT, an innovative and farreaching concept of Kerala Tourism completed its phase one programme with noticeable milestones. As a pilot phase, this initiative was implemented at four destinations viz Kovalam, Kumarakom, Thekkady and Wayanad. Among these destinations Kumarakom evolved as the success model for responsible tourism and was honoured by ministry of tourism, Government of India for the best RT initiative in Kerala. Kerala has initiated several steps to promote RT for the last three years and it is in this context that the international conference is planned to deliberate on the perceptions and practices on RT looking closely at the various aspects of triple bottom line. The plenary session would be able to take stock on the academic premises of RT in the international scenario while the corresponding sessions deliberate on specific aspects of RT practices. EXPRESS HOSPITALITY
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LIST YOUR COMPANY FOR FREE Amusement, Leisure & Health Club Equipment A01 Advertising Balloon A02 Air Hockey A03 Amusement Park / FEC Equipment A04 Beauty Salon Equipment A05 Boats A06 Bowling Alleys A07 Chemicals for Swimming Pool A08 Coin Operated Toys / Electric Cars A09 Electronic & Battery Filtration Plants A10 Fountains A11 Garden Furniture A12 Garden Umbrella A13 Golf Equipments A14 Guest Amenities (Refer F20-Guest Amenities) A15 Guest Transportation A16 Health & Fitness Equipment A17 Inflatables A18 Juke Box A19 Playground Equipment A20 Pool Table Manufacturers A21 Redemption Machine A22 Ride Stimulator A23 Swimming Pool Equipment & Supplies A24 Walkway Tents & Marquees Bakery B01 Automatic Pillow Pack / Biscuit Packaging Machines B02 Bakery Enzymes B03 Bakery Equipments B04 Bakery Fats B05 Baking Pans B06 Biscuits B07 Blenders B08 Bread B09 Bread Slicer B10 Cake Decoration B11 Cakes B12 Confectionery B13 Dough Kneader B14 Dough Sheeters B15 Ingredients & Additives B16 Moulds B17 Ovens B18 Planetary Mixers B19 Ready - Made Cake Mixes B20 Sugar & Sweetener B21 Wheat Flour & Rice B22 Yeast B23 Zero Calorie Sweetener (Refer C46 - Zero Calorie Sweetener) Food & Beverage C01 Beverages-Alcoholic C02 Beverages-Non Alcoholic C03 Canned Foods C04 Cashew C05 Cocoa & Chocolate Products C06 Coconut & Coconut Milk Powder C07 Coffee C08 Custard Powder C09 Dry Fruits C10 Dry Tea C11 Edible Oil C12 Flavour C13 Food Paste C14 Fresh Fruits & Vegetables C15 Fresh Meat, Poultry & Sea Food
C16 Frozen Foods C17 Fruit Pulp Concentrate C18 Grocery Products C19 Health Products C20 Ice Cream C21 Instant Custard Powder C22 Jam & Jelly C23 Milk & Dairy Products C24 Mukhavas & Supari C25 Natural Foods C26 Noodles C27 Olive Oil C28 Pasta C29 Rice C30 Ready to Eat Food C31 Roasted / Salted Almonds C32 Salt C33 Sauces C34 Snacks C35 Soups C36 Speciality Foods C37 Spices C38 Sweets & Savour C39 Tea / Tea Bags C40 Vanaspati Oil C41 Vegetable Oil C42 Vermicelli C43 Wheat Flour & Rice (Refer B21-Wheat Flour & Rice) C44 Whipping Cream C45 Wines C46 Zero Calorie Sweetener F & B Service D01 Aluminium Foil D02 Aluiminium Foil Containers D03 Ash Trays D04 Badges & Signages D05 Bags & Caps D06 Banquet Frills D07 Bar Equipment & Accessories D08 Candle & Candle Stand D09 Casserole D10 Chafing Dishes D11 Chafing Fuel D12 Chafing Pan D13 Coasters D14 Coffee Machine D15 Crates D16 Chocolate Fountain Machine D17 Crockery D18 Cutlery D19 Dining Table Accessories D20 Dinner Set D21 Disinfectants (Refer F13-Disinfectants) D22 Disposable Plates & Containers D23 Foil Rolls & Cling Film D24 Fuel {Solid, Liquid & Gel} D25 Glassware D26 Holloware (Refer H27 - Holloware) D27 Hotelware D28 Insulated Boxes D29 Kitchen Accessories D30 Kitchenware D31 Knives D32 Marking & Coding Material D33 Matches & Lighter D34 Melamine Crockery D35 Menu Folders & Covers D36 Microwave Dishes D37 Microwave Ovens D38 Non Stick Cookware D39 Packaging Materials
D40 Paper Napkins / Tissues D41 Paper Products D42 Pepper Mills D43 Plastic Food Containers D44 Polythene Bags D45 Portion Packed Sachets & Blisters D46 Restaurant Linen (Refer G41 - Linen) D47 Sign Board (Refer E60 - Signages) D48 Silverware D49 Straws D50 Table Mats D51 Tableware {Ceramic} D52 Tableware {Porcelain} D53 Thermoware D54 Tinplate D55 Tongs D56 Toothpick D57 Trays D58 Trolley D59 Vending Machines Tea / Coffee (Refer H15 - Dispenser-Vending Machines) D60 Water Coolers (Refer H63 - Water Coolers) D61 Weighing Scale D62 Wine Chillers Engineering & Technology E01 AC Plant & Boiler Maintenance Chemicals E02 AC Repair & Maintenance Service E03 AC Spare Parts & Refrigerant Gases E04 Access Control System E05 Air Conditioning E06 Air Pollution Control Systems E07 Air Purification E08 Audio / Visual Equipment E09 Auto Water Level Controller E10 Automatic Sliding E11 Blowers E12 Boilers & Geysers E13 Building Management Systems (BMS) E14 Cable Accessories E15 Cables E16 Cash Registers E17 CD ROM E18 CRM Solutions E19 Chilling Plants E20 Computer-Hardware & Software E21 Conferencing Equipment E22 Cooling Systems E23 Cooling Towers E24 Data Centre / Infrastructure Management E25 Data Mining / Business Intelligence E26 Disc Jockey Equipment E27 Drain Cleaning Equipment E28 Dryers & Dehumidifiers E29 Earth Moving Equipment E30 Electrical Equipment & Supply E31 Electronic Ballast E32 Electronic Door Locks E33 Electronic Safes E34 Elevators & Escalators E35 Energy Conservation Systems E36 Energy Control Systems E37 Fire Fighting Equipment E38 Generator Sets E39 Hotel Management Software E40 Hotel Online Reservation Systems E41 In-room Entertainment Systems E42 Insulation Materials E43 Internet Service Provider E44 Key Tags E45 Kiosk E46 LCD / LED TV
E47 Locks E48 Luminaries E49 Mobile Applications E50 Office Automation Products E51 Online Marketing E52 Peripherals E53 Point Of Sale {POS} E54 Process Control Instruments E55 Property Management E56 Pumps & Spare E57 RFID Solutions E58 Safes E59 Security Equipment & Supplies E60 Signages E61 Solar Energy Equipment E62 Sound System E63 Steel E64 Survillence Equipments E65 Switch Gear E66 Telecommunications E67 Television / Interactive TV E68 Temperature Control System E69 Thermal & Acoustic Insulation E70 Touch Monitors E71 Trackball E72 Tube & Pipe Fitting E73 UPS System E74 Valves E75 Video Conferencing Equipments / Softwares E76 Web Services E77 Wi-fi E78 Workforce Management Housekeeping F01 Air Curtains F02 Air Fresheners F03 Bed Spring / Rollaway F04 Bird Control Systems F05 Blanket / Duvets F06 Brooms F07 Brushes F08 Brushes / Mops / Scrubbers F09 Cleaning Products & Equipments F10 Contract Housekeeping Companies F11 Curtains F12 Cushion & Cushion Covers F13 Disinfectants F14 Disposal Hand Gloves & Aprons F15 Down & Feather Products F16 Dryers-Hair & Hand F17 Floor Cleaning Machine F18 Fly Traps / Killers F19 Garbage Bags F20 Guest Amenities F21 Hangers F22 Housekeeping Services F23 Irons / Ironing Boards F24 Kitchen Towels Rolls F25 Ladders F26 Laundry Equipment F27 Laundry / Newspaper Bags F28 Linen Bath (Refer G41 - Linen) F29 Linen Bed (Refer G41 - Linen) F30 Madeup F31 Mattress (Refer G46 - Mattress & Cushion) F32 Mini Bars F33 Mirrors F34 Napkins F35 Napthalene Balls F36 Odour Control Systems F37 Pest Control
F38 Pest Repellent F39 Pillow F40 Polishes F41 Sensor Tap F42 Shoe / Slippers / Footwear F43 Shoe Shining Machine F44 Soap Dispenser F45 Soap, Detergent & Chemical F46 Stationery Items F47 Suitings & Shirtings F48 Tissue Papers F49 Toilet Tissue Rolls F50 Towels F51 Uniforms F52 Urinal & Toilet Flusher F53 Vaccum Cleaners F54 Waste Bin F55 Weighing Scales (Refer D61 - Weighing Scales) Interior G01 Aluminium Products G02 Artificial Lawns & Plants G03 Automatic Door Closer G04 Awnings, Canopies & Shades G05 Bathroom Equipment & Sanitaryware G06 Bathroom Sealants G07 Brassware G08 Building Material G09 Cane Furniture / Products G10 Carpets G11 Ceramic Tiles G12 Chairs G13 Chandeliers G14 Clocks G15 Curtain Drapes / Rails G16 Decorative Glass G17 Decorative Light Fittings G18 Doors & Windows G19 Drapery Rods & Curtains G20 Energy Saving Lamps G21 False Ceilings G22 Fans G23 Floor Covers G24 Floorings G25 Frameless Glass Showers G26 Frames G27 Furnishing & Fabrics G28 Furniture & Fixture G29 Fusion Glass G30 Gate Automation G31 Gates & Grills G32 Glass Block / Silicon Sealants G33 Glass for Door & Window G34 Glass Tile G35 Granite G36 Hardware G37 Laminates
G38 Lamps & Lamp Shades G39 Light & Light System G40 Lighting Control Solution G41 Linen G42 Locks G43 Marble Tables G44 Marbles G45 Matting System G46 Mattress & Cushion G47 Mirrors Cabinets G48 Paintings G49 Paints G50 Pavers & Tiles G51 Plating G52 Plywood G53 Rubber Wood / Solid Wood Furniture G54 Spiral Staircase G55 Stained Glass & Related Products G56 Switches G57 Tent & Roofing Fabrics G58 Venetian Blinds G59 Vertical & Roller Blinds G60 Wall Covering / Paper G61 Wall To Wall Carpets G62 Weather Sheets G63 Window Covering G64 Window Tracing Products G65 Wood Lacquers G66 Wooden Floorings G67 Wrought Iron Furniture Kitchen Equipment H01 Automatic Gas Operated Pizza Ovens H02 Bain Marie (Refer H10 - Commercial Kitchen Equipment) H03 Bar Equipment (Refer D07 - Bar Equipment) H04 Bottle Coolers H05 Bottled Water Dispenser (Refer H64 - Water Dispensers) H06 Can Openers H07 Catering Equipments H08 Centrifugal Blowers H09 Combi Ovens H10 Commercial Kitchen Equipment H11 Cutlery (Refer D18 - Cutlery) H12 Deep Freezer (Refer H51 - Refrigeration Equipment) H13 Dish Washer H14 Dishwarmer H15 Dispenser-Vending Machine H16 Display Counter / Refrigerated Display H17 Dumb Elevator H18 Electric Chimney H19 Electric / Gas Deep Fryers H20 Exhaust Fans & Ventilators H21 Fryers H22 Garbage Processing Machine
H23 Gastronorm Pans H24 Gelato H25 Griller H26 Grinder / Mixer H27 Holloware H28 Hot Plate (Refer H10 - Commercial Kitchen Equipment) H29 Ice Box H30 Ice Carving Sets H31 Ice Cream Bags H32 Ice Cream Dispenser H33 Ice Cream Freezer H34 Ice Cream Machine H35 Ice Cube Machine H36 Induction Cookers H37 Industrial Mixers H38 Kitchen Cleaning Solution H39 Kitchen Design & Planning H40 Kitchen Equipment Maintenance & Service Kitchen Exhaust System H41 Kitchen Utensils (Refer D30 - Kitchenware) H42 LPG H43 Mincer H44 Noodles & Pasta Machines H45 Ovens (Refer B17 - Ovens) H46 Popcorn Making Machine H47 Portable Cabins H48 Pressure Cooker (Refer H10-Commercial Kitchen Equipment) H49 Refrigerated Display Counters (Refer H51 - Refrigeration Equipment) H50 Refrigerated Transport Containers H51 Refrigeration Equipment H52 Sauce Pans (Refer H10 - Commercial Kitchen Equipment) H53 Shawerma H54 Slush Machine H55 Softy Machine H56 Stoves & Burners (Refer H10 - Commercial Kitchen Equipment) H57 Tandoor H58 Thick Shake Machine H59 Turnkey Project Consultancy (Refer J19 - Turnkey Project Consultancy) H60 Utility Vehicle (Refer H10 - Commercial Kitchen Equipment) H61 Vegetable Cutting Machine (Refer H10 - Commercial Kitchen Equipment) H62 Walk-In-Cold Rooms H63 Water Coolers H64 Water Dispensers Waste Management & Water Treatment Technology
I04 Food Waste Treatement System I05 Non-Chemical Water Treatment I06 Reverse Osmosis Plants I07 Sewage Treatment Plants I08 Solid Waste Management (Wet/Dry) / Garbage Disposal Systems I09 Water Chlorinator I10 Water Disinfectant I11 Water Filtration Plant I12 Water Purifiers I13 Water Related Technologies I14 Water Tanks I15 Water Treatment Chemicals I16 Water Treatment Plants Consultants J01 Acoustic Consultants J02 Architect J03 Bar Consultants J04 Civil Consultants J05 Environment Consultants J06 F& B Consultants J07 General Insurance for Hotels J08 Hotel Consultants J09 Interior Consultants J10 Kitchen Consultants J11 Landscape Consultants J12 Laundry Consultants J13 Leisure & Amusement Park Consultants J14 Project Consultants J15 Real Estate Consultants J16 Recruitment Consultants J17 Spa Consultants J18 Technical Consultants J19 Turnkey Project Consultancy Spa & Wellness K01 Aromatherapy Diffusers K02 Beauty Care Products K03 Chill Shower Equipment K04 Cosmetology Equipments K05 Essential Oils K06 Hair Styling Equipments K07 Hot Water Generators K08 Hydrotherapy Equipment K09 Indoor Air Quality Equipment K10 Jacuzzi Equipment K11 Massage Chairs K12 Massage Tables K13 Nail Stations K14 Nutrition Supplements K15 Sauna Equipment K16 Spa / Salon Toiletries K17 Steam Equipment
I01 Drain Cleanng Equipment I02 Drinking Water Plants I03 Effluent Treatment Plants
Listing facility also available online at www.expresshospitality.com/hpf Company Name: ____________________________________________________________________________________ Contact Person: ______________________________________ Designation: _____________________________________ Address: __________________________________________________________________________________________ City: __________________________ Pin code: ______________________________ State: __________________________ Tel.: _________________________________ Fax: ________________________ Mobile: ___________________________ Email: ______________________________________________ Website: _______________________________________ Product Codes: _____________________________________________________________________________________ *Please attach extra sheet if contact details do not fit in the area provided. Yes I am intersested in paid advertising in HPF 2013 ONLY TEN FREE LISTINGS PER COMPANY WILL BE PERMITTED ENTRIES SHOULD REACH BEFORE 30TH JUNE, 2013 Mail all forms to: Darshana Chauhan, Express Hospitality, Global Fairs & Media Pvt. Ltd., 2nd Floor, Express Towers, Nariman Point, Mumbai - 400 021. For any other queries, Contact - Darshana Chauhan on Tel.: +91 22 67440499 â&#x20AC;˘ E-mail: express.hpf@gmail.com
Event Tracker Hospitality Trade Shows in 2013-14
26
Date
Event
Venue
June 16-20, 2013
Vinexpo
Bordeaux
June 25 – 28, 2013
Fispal Cafe
São Paulo (Brazil)
June 26-28, 2013
World of Coffee
Nice, France
July 11 – 13, 2013
FI Philippines
Manila
August 12 – 13, 2013
Speciality & Fine Food Fair
Melbourne
August 15 – 17, 2013
Hong Kong International Tea Fair
Hong Kong
August 15-19, 2013
Hong Kong Food Expo
Hong Kong
September 6 - 8, 2013
Aahar
Bengaluru
September 8 – 10, 2013
Speciality Chocolate Fair
London
September 11-13, 2013
Food Ingredients Asia
Bangkok
September 14 – 17, 2013
Le Gourmet
Leipzig
September 16-18, 2013
Economy Hotels World Asia
Singapore
September 16-20, 2013
Drinktec
Munich
September 17-20, 2013
Food & Hotel Malaysia 2013
Kuala Lumpur
September 23-24, 2013
South American Hotel & Tourism Investment Conference
Bogota (Columbia)
September 23-25, 2013
Annapoorna World of Food India
Mumbai
Sept 29 - Oct 1, 2013
The Hotel Show
Dubai
October 06 - 09, 2013
Food Technology Show
Noida
Oct 10 – Nov 3, 2013
Salon du Chocolat
Paris
October 18 - 22, 2013
HOST 2013
Milan
November 10 – 12, 2013
WWM Asia
Macau
November 13 – 15, 2013
FHC China
Shanghai
November 21 – 24, 2013
Seoul International Cafe Show
Seoul
November 21 – 24, 2013
Coffee Expo Guangzhou
Guangzhou
November 23 - 27, 2013
IGEHO 2013
Basel
December 14 -16, 2013
International Travel & Hospitality Show 2013
Muscat
January 14-15, 2014
HIFI
Gurgaon
January 23 - 25, 2014
Food Hospitality World
Mumbai
February 06 – 08, 2014
World Tea and Coffee Expo
Mumbai
February 11 – 13, 2014
Tea & Coffee World Cup - Europe
Warsaw (Poland)
February 12-15, 2014
BioFach 2014
Nuremberg (Germany)
February 23 – 27, 2014
GulfFood
Dubai
April 08 – 11, 2014
FHA Singapore
Singapore
May 03 – 06, 2015
TuttoFood
Milan
EXPRESS HOSPITALITY
www.expresshospitality.com
June 16-30, 2013
Edge
T E C H N O L O G Y F O R H O S P I TA L I T Y
TECHTALK
Hotel hygiene technology Knowingly or unknowingly, hotels are transferring germs and infections. These can be hazardous and need to be controlled. Use of nanotechnology is a step in this direction. By Purushottam Tyagi otel acquired infection comes from usage of touch surface and eatables. Touch surfaces like stainless steel, glass, plastics, wood, textiles used in furnishings, bedding, and furniture are hotbeds for disease causing germs. A visibly clean touch surfaces and shiny interiors are reservoirs of invisible microbial guests. Effectiveness of conventional disinfectants ceases as soon as surface becomes dry. When a germ infected person touches any surface like door handle, table top, phone, pen, lift button, etc, he/she leaves germs which are picked up by clean hands of another person. Disease causing germs like H1N1, Tuberculosis, Pneumonia, Hepatitis, Flu, and Staphylococcus Aureus can stay alive for days, weeks and months on such surfaces. The types of germs on such surfaces depends on following factors: ● Guest density in the hotel environment ● Volume of activities in the environment ● Volume of moisture in
H
●
the environment Presence of material to speed up germs growth
Hotel hygiene monitoring Hotel environments execute transmission of microbial germs that may cause infection and therefore has a role in prevention. Most frequently touched areas are often stained with potentially pathogenic microorganisms and therefore posturing great risk of transfer of pathogens. Germ detection by Bioluminescence and protein test provide quick feedback information about hotel sanitation. The protein collected by swabbing will react with a colouring chemical agent and result is a visible colour change depending on the level of protein. The degree of colour change is an indication of the contamination level of the surface. These Protein tests are rapid, simple and economical. Disinfecting touch surfaces in hotel facilities is indispensable in reducing the potential infections. In addition to proper hand hygiene, such cleaning and
disinfecting can help to minimise the transfer of germs that occur by contact between contaminated surfaces - window blinds or curtains, water tap, door handle, electrical switch, phone, TV remote, bed comforter, mattress cover, bed sheets, furniture, carpets, lift button and wall area around toilet/sink. Most of the five-star hotels do not employ required quality and frequency of disinfectants. More than a dozen germs hotspots can be seen in even high-end hotels. General bare germicide ingredients formulation does not provide protection for long time. The widespread validation method for hotel room hygiene is a visual assessment, which has been proved to be inadequate in measuring levels of hotel hygiene. Nowadays hotel guests are becoming more concerned about hygiene when selecting a hotel room.
Absolute hygiene technology
driven dual hygiene is achieved by Nano coating of biopolymer that remain effective 24*7 for one year. Apart from conventional germicides which are diminished within few hours, Nano grafted materials make invisible Nano coating on applied surfaces that repel, inhibit and kill all crawling and flying insects and microbial community including infectional bacteria, virus, fungus, molds. The product is tested and certified by Government textile research laboratory and conforms to American standards AATCC 147-2004 for bacterial hygiene. Whereas all available conventional disinfectant goes to toxic inhalation, leaching, volatile and unstable in work environment, Nano grafted spray coating is non toxic, wash resistant, odourless, non- volatile and is best available global technology for pest and pathogen dual control for hotel that remain effective and stable for years.
Absolute dual level hygiene is now available for hotels. Nanotechnology
The writer is chairman, Stone Touch
Hotels hygiene comparison - disinfectants fact sheet Disinfectant products
Bleach Sodium Hypochlorite
Phenols
Quaternary Ammonium
Nano grafted Bio- polymer
Compounds
coating
Hygiene level
Single-Germs only
Single-Germs only
Single-Germs only
Dual-pest and pathogens both
Disinfection level
Intermediate level
Intermediate level
Low level
High level (99%)
Toxicity
Category I
Category Ii
Category lll
Category Iv-non toxic
Pre-cleaning
Yes
Yes
Yes
Yes
Efficacy periods
Hours/days
Hours/days
Hours/days
Months/years
Dwell time
5-10 minutes
5-10 minutes
10 minutes
1-20 minutes
Health effects
Corrosive to eyes, skin
Corrosive to eyes,
Can cause
Dry Nano coating is safe
respiratory irritant
skin respiratory irritant
contact dermatitis and nasal irritation
Environment issues
June 16-30, 2013
Toxic to aquatic organisms
Toxic to aquatic organisms
www.expresshospitality.com
Toxic to aquatic organisms
Eco-friendly
EXPRESS HOSPITALITY
27
E|D|G|E TECHBYTES
Curtain call! The ‘drapilux air’ air-purifying system ensures fresh air inside 24/7 he commercial textiles experts at drapilux has developed a ‘core’ collection of fabrics. These ten new decorative fabrics are available in four different colour schemes, and the materials, colours and patterns used are all designed specifically for over 55s’ hotels. Their little something extra: the ‘drapilux air’ air-purifying system ensures fresh air inside 24/7. The German health and care textiles specialist drapilux is reacting to current develop-
T
ments in tourism and hotels with the new ‘core’ collection. “An increasing number of hotels are deliberately targeting older people at the moment”, observed Kirstin Herrmann, chief designer at drapilux. In fact, a whole new type of hotel aimed at over 55s is embracing this character. Easy-access service and leisure activities suitable for senior citizens – and, not to be forgotten, an atmosphere designed to suit this target group. “Having worked in healthcare
A Case Study In a small bay of the Greek peninsula Sithonia surrounded by picturesque pine and olive groves you will discover the newly renovated Anthemus Sea Beach Hotel & Spa. ●
The latest prime furnishing and intelligent materials turn the nicest weeks of the year into an even better experience.
●
Spacious, bright rooms, high-quality furniture and intelligent materials - all rooms and suites are stylishly furnished in the warm colours of the country and with attention to detail. "The requirements for a hotel of our standard are high - these also include acoustics, air quality as well as safety in the rooms and conference rooms," states Aristotelis Kontos, owner of the Anthemus Sea Beach Hotel & Spa. A total of about 2,000 linear metres of drapilux akustik, flammstop and air fabrics were used in the stylish rooms, offering scientifically proven additional functions: Whether for sound absorption in the high-traffic hotel foyer, for ideal speech intelligibility in the conference room or privacy in the restaurant - the drapilux akustik curtains used have sound-absorbing properties. The drapilux air fabrics impress with a catalyst effect that ensures continuous fresh air in the rooms. Another bonus: With the curtain fabrics used there is very little chance of smoke gas developing in the event of fire.
28
EXPRESS HOSPITALITY
www.expresshospitality.com
for many years, we deal with older people’s preferred lifestyle every day. On that basis, we felt almost obliged to support businesses in this area, too,” continued the designer. “Older holidaymakers like to stay at the resort longer – so the hotel room can lean a little towards what you would expect in a retirement home. That is what we have tried to achieve with ‘core’.” Colour-woven decorative fabrics for a discerning target group After some time spent focusing on innovative printing technology, drapilux has constructed the ‘core’ collection using mainly colourwoven decorative fabrics. The new arrivals include multicoloured checked and striped designs, translucent fabrics and the elaborately manufactured faux block colours, which at the first glance appear to be just one colour, but are in fact made up of many different colours and threads. “We are dealing with a discerning target group who value quality, handmade items – and who we want to please with our high-quality products”, summarised drapilux head of sales, Dr Norbert Rehle. The collection will be available in four different colour schemes: ‘warm’, ‘soft’, ‘fresh’ and ‘pure’, all of which have been developed to suit tastes in different parts of the world. “The colours included in ‘warm’ and ‘soft’ are particularly popular in Germany, the Benelux countries and parts of Southern Europe, whilst ‘fresh’ and ‘pure’ are more suited to Scandinavian tastes”, explained Herrmann.
Intelligent functions are a breath of fresh air A definite plus point of the new collection is that all items come with the ‘drapilux air’ air-purifying function. The metal salts contained in the textiles work in a similar way to the catalytic converter in a car exhaust. The molecules causing unpleasant odours and air pollution are broken down when they come into contact with the fabric and released as CO2 and water. For hotels, one benefit of this is that even in rooms where people have smoked a lot, the air will stay pleasantly fresh. In fact, with these intelligent textiles, it is no longer even necessary to have separate rooms for smokers and non-smokers. The smell of old food in the restaurant, the aftermath of a party in the hotel bar and poor air quality in the foyer and conference rooms will all be things of the past with these innovative fabrics. And another thing: because of their catalytic action, these textiles need washing much less frequently than traditional wool, silk or linen curtains. They can go twice as long without being washed, reducing laundry costs, increasing the lifespan of the products and protecting the environment all at once. drapilux has established itself on the international market as the leading provider of fire-retardant curtains and decorative fabrics. The name drapilux represents intelligent textiles, with drapilux air, drapilux bioaktiv and drapilux akustik offering well-designed, high-quality, functional fabrics with innovative characteristics for commercial and residential furnishings.
June 16-30, 2013
Hospitality
Life
TRAINING AND DEVELOPMENT
Need for creativity Employment potential in the hospitality industry in India is much higher than other countries. It is imperative that private players collaborate to disseminate vocational education, and impart pro-active skill training in the sector. By P K Mohankumar ost the depression of 2008 the Indian hospitality industry has seen considerable ups and downs with economic cliffs, instability and rising inflation. However, even in volatile environments, Indian tourism grew by leaps and bounds, and the World Travel and Tourism Council (WTTC) named India as one of the fastest growing tourism industries for the next 10 to 15 years. At present, the hospitality sector contributes 6.23 per cent to the national GDP and 8.78 per cent of the total employment in India. The employment potential at the industry level is 16 people to one room, much higher than hotels across the world. And with the entry of branded ‘budget’ hotels globally, in the mid-market segment, the competition has become tauter with each passing day. The industry, especially the mid-market segment is poised to increase up to US$ 431.7 billion by the end of 2020. In fact, a Deloitte report predicts that mid-market budget hotels are the potential game changers for the next few years; primarily because post-recession the demand for value-formoney hotels have accelerated as discretionary leisure and business travel budgets have been cut. This is a wake-up call for the segment as increasing demand will compel them to provide better services and respond creatively to the new consumer behaviour and trends. As a result they will need to involuntarily design efficient manning levels for tighter payroll costs and reconsider their staffing
P
PK Mohankumar
June 16-30, 2013
requirements.
Opportunities While the industry predicts burgeoning growth and plans to add 20,000 rooms in the next five years, about 60 per cent of this will go to the mid-market and budget segment. The need of the hour is to tap the potential of the available workforce and provide them with the required skill sets to meet consumer demands. According to the Government there are only 52,000 trained people available against the hospitality industry’s need for 583,000 professionals, and it is expected to go up to 754,000 over the next four years. It is imperative to engage these employees and deliver consistent standards of customer services across global portfolios. The Government has identified this gap and factored initiatives in the 11th and 12th Five Year Plans. While the 11 Five-year Plan (2007 - 2011) looked at establishing hotel management and other related institutes to educate and train the managerial level workforce for the hospitality sector, the 12 Five Year Plan(2012 – 2017) looks at creating Food Craft Institutes, with short term programmes to train the non – managerial workforce. However, the Governments’ efforts alone cannot bear fruits. Private players need to collaborate with them to disseminate vocational education, and impart pro-active skill training in the sector. They need to develop innovative talent programmes and re-design operating models to effectively execute the talent strategy. One such example is the skill www.expresshospitality.com
training facility at the Industrial Training Institute (ITI) campus, Maharashtra, set up by The Indian Hotels Company (IHCL) in partnership with the Government of Maharashtra. Under this, youth from under-privileged and remote areas are trained, certified in cookery, bakery, steward skills, technical skills, retail assistant, beauty and salon, etc and offered various three-six months courses aimed at immediate employability. The Taj has over 36 such skill training centres in India in partnership with the Government, foundations, national NGOs and has trained 9000 youth since 2009. Apart from this, main-stream and catering colleges need to be head hunted for skilled and semi-skilled ‘billable’ employees, who can be put on the job without any additional training.
Challenges A big challenge faced by the mid-market hospitality segment is the lack of multitasking employees. At present while institutes train workers to specialise on a single workflow, the need is to provide cross-functional training to help employees migrate from one department to another; to enable them to adopt multideliverable, multi-departmental roles. This will also increase sustainability in the industry as gestation period in terms of growth is very high and it forces employees to look out for other viable opportunities. In socio-economic aspects, the perception of hospitality professionals still leaves a lot to be desired owing to long work hours and improper
work-life balance. This coupled with poor compensation and a not a very conducive work environment for women, makes it a not-so lucrative career option for new comers. It is critical for the government and the industry to take urgent steps to reposition the sector and help achieve social acceptance for hospitality professionals.
Road ahead To realise the potential of the sector, match demand vs supply and to attain additional work force it is imperative to adopt a ‘pro-poor tourism’ approach, wherein rural and semi-urban populace are empowered of the benefits of tourism and it is ensured that it contributes to poverty reduction. The benefits may be economic, social, environmental or cultural. Also manpower planning needs to be re-strategised from micro to macro level to include product and infrastructure development, growth of direct and indirect employees as well as the investment on their training and retention programmes ought to be mapped. On the Governments’ part, development academies, especially for skill training and English language proficiency, should be set up across the country on priority, with special emphasis on North East. Though the industry is benefitted with sustained interest from the North East, they lack vocational opportunities and are forced to migrate to other places for the same. Possibilities are endless, the need is to channelise them efficiently. The writer is MD and CEO of Roots Corporation EXPRESS HOSPITALITY
29
H|O|S|P|I|T|A|L|I|T|Y
L|I|F|E
Movements The Orchid, Mumbai
Somerset Greenways Chennai
Hyatt Bangalore MG Road
Chef Navid Akhtar has joined as executive chef,The Orchid, Mumbai. Before joining The Orchid, he was working as an executive chef of Sarovar group. He has been associated with the industry for the last two decades and has worked with various cruise liners as well as prominent hotels. He started his career with The Retreat and worked with Taj, InterContinental Mumbai. Subsequently he joined P&O Cruises, London. He was also associated with the opening of five-star cruise, Oriana.
The Ascott has appointed Supriya Malhotra as general manager of the187-unit Somerset Greenways Chennai. She will be responsible for managing the operations of this property. Malhotra joins Somerset Greenways Chennai with 25 years of experience in the hospitality industry, both in India and abroad. Prior to her current role, she was general manager of Radisson Blu Resort and Spa, Alibaug.
Hyatt Hotels Corporation has announced the appointment of Madhav Sehgal as general manager of Hyatt Bangalore MG Road. Sehgal started his career with the Taj Mansingh New Delhi. Since then he has worked in Canada with Fairmont Hotels and Resorts and in India at The Taj Palace New Delhi and Hyatt Regency New Delhi where he was the director of rooms.
Absolute Hotel Services India has appointed Rakhi Purohit as new regional director of revenue and distribution for Absolute Hotel Services India. As the new regional director of revenue and distribution, she will work closely with regional director of sales in India and corporate sales and marketing team to develop rates structure based on each hotel strategies and competitive environment as well as expansion of distribution channels to generate more revenue.
Courtyard by Marriott, Mumbai International Airport
Alila Diwa Goa
Hyatt Regency Delhi
Aliasger Lehry has been appointed as director of revenue management at the Goa Marriott Resort & Spa. He comes to the property after his last assignment at the Courtyard by Marriott, Chennai. After a four-year degree in BA (Hons) at the Institute of Hotel Management, Aurangabad, he started off his career as a management trainee at the corporate office of the Taj Hotels Resorts & Palaces in Mumbai.
Anang Chaturvedi has been newly appointed as the director of sales and marketing at the Courtyard by Marriott, Mumbai International Airport. He brings with himself 12 years of experience in the hotel industry. He started his career with the Marriott family at Courtyard by Marriott, Ahmedabad as one of the core members of the pre-opening team, in 2010.
Alila Diwa Goa announced the appointment of Siddharth Savkur as general manager. In his current role, he is responsible for strategic planning, managing day to day operations and exploring new business opportunities for the resort. Beginning his career with the Oberoi Group of hotels in Bengaluru in 1996, he then moved on to Carlson Hospitality Worldwide.
Hyatt Regency Delhi has appointed Aseem Kapoor as new general manager, succeeding Timothy Bruce. A hospitality veteran with over 20 years of experience, he began his career as a management trainee with Holiday Inn, Mumbai in 1989. He has been affiliated with Hyatt since 1995 when he was first appointed assistant director- food and beverage at Hyatt Regency Delhi. In 1997 he rose to the level of director of food and beverage.
Hyatt Regency Mumbai
ITC Mughal, Agra
Courtyard by Marriott, Chennai
Hilton New Delhi / Janakpuri
Eric Weber has been has been appointed as general manager at Hyatt Regency Mumbai. In this current role, Weber is responsible for establishing the cityâ&#x20AC;&#x2122;s leading gateway hotel as the preferred choice for both business travellers and the cityâ&#x20AC;&#x2122;s discerning diners. He has been with the Hyatt family for nearly nine years. Prior to Weber's transfer to India, he was general manager at Hyatt Regency Paris - Charles de Gaulle since 2010.
ITC Hotels has appointed Ashutosh Chhibba as general manager of ITC Mughal, Agra. His journeybegan with ITC Hotels in1992 as banquet manager in Chola Sheraton, Chennai and he has been posted at various ITC Hotels properties to shoulder responsibilities in different capacities and position.
Chef Sridhar Sigatapu has been appointed as executive chef at Courtyard by Marriott, Chennai. In his new role, he will oversee all operations related to multi-cuisine restaurants in the property. Prior to joining Courtyard Chennai in May 2013 he was with DoubleTree by Hilton in London Heathrow for two years and the Ramada at London Heathrow for two years.
Hilton New Delhi / Janakpuri has appointed Naveen Kashyap as the food and beverage manager. In this position, he will oversee the food and beverage offering of the hotel that includes six innovative restaurants, lounges and bars that serve a wide variety of cuisines. Kashyap brings with him 16 years of experience in the hospitality industry. Most recently, he worked as the food & beverage manager at the Park Plaza, Chandigarh. He has also held positions at The Claridges, New Delhi, and Radisson Suites, Gurgaon.
Goa Marriott Resort & Spa
30
Absolute Hotel Services India
EXPRESS HOSPITALITY
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June 16-30, 2013
Express Hospitality Business Avenues
June 16-30, 2013
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EXPRESS HOSPITALITY
31
Express Hospitality Business Avenues Partner of choice for hotels, bars, caterers and restaurant tableware
Chennai : A1- 38/2, Quanta Zen building, Thomas Road, II Street, T.Nagar, Chennai -600 017 Bangalore : Oceana Chambers, 757/11, K.R.Raod, 13th Cross, Jayanagar 7th block (west) Bangalore-560082 Ahmedabad : G/6, Ground Floor, Silver Spring Complex, Behind St.Xavier Ladies Hostel, Navrangpura, Ahmedabad-380009, Gujarat Kochi :1st Floor,33/1854 B,Sobha Road, Near - Ernakulam Medical Center Hospital(EMC) N. H Bypass,Vennala P.O, Kochi - 682028
Customer Service : +91-8754478659 Email : info@eagmindia.com
32
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www.eagmindia.com
June 16-30, 2013
Express Hospitality Business Avenues
June 16-30, 2013
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Express Hospitality Business Avenues
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Delhi Associate : Manoj - 09818073441
Chennai & Hyderabad : Shukla : 09849297724
PREMIER MONDIAL Food Equipment & Parts P. Limited 1, Akurli Ind Estate, Akurli Rd, Kandivli (E), Mumbai-101 +91-9320609173 / +91-9320609174
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Bangalore: Sreejit : 08867574257
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sales@premier-mondial.com www.premier-mondial.com
Kolkata: P Basu - 09830130965
Visit us at India Hospitality Expo, Goa | Booth A-52
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MAXELL-PLAST (INDIA) For Online Purchase log on to: www.maxellplast.tradeindia.com
#3, Woodwarf, 5th Lane Walltax Road, Chennai- 600 079 Phone:+91-44-2529 3322, Telefax:+91-44-2539 0673 Mumbai Showroom : #G-90, Sarovadaya Nagar, 1st Panjarpole Lane, Mumbai – 400004. Ph : +91- 22 -2242 7778, Telefax: +91-22-2242 2442. Cell : + 91-9892721331. Email : maxellplastmum@rediffmail.com, Delhi Showroom : #4781/26, Deputy Gunj, Sadar Bazar, Delhi – 110006. Phone : +91-11-2352 4455 + 91-96506 06424. Email : maxellplastindiadel@hotmail.com
Website : www.maxellplastindia.com www. maxellplast.tradeindia.com maxellplastindia@hotmail.com
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Express Hospitality Business Avenues JAIVANTI COSMETICS HOSPiTALiTY REDEFinED SOAP SHAMPOO MOISTURISER SHOWER GEL DENTAL KIT SHAVING KIT COASTERS SHOWER CAP LAUNDRY BAG COMB PEN / PENCILS CHEF CAP
Manufacturer & Supplier of:
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June 16-30, 2013
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Website : www.jaivanti.com
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June 16-30, 2013
Noodle bite
WEEKEND
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SCENE AND HEARD
Marcellus Baptista
n the food front, One Network Consulting launched Yo Yo Noodle. Eric Ho, founder, Yo Yo Group and Anuradha Makhija, MD, One Network India and CEO, Yo Yo Noodle India were there at Taj Lands End to announce their strategy and share their vision for the Indian market. Ashish Mehta, first secretary, trade and investment, British Deputy High Commission, was the chief guest at the launch, symbolising India’s bilateral trade and investment with the UK. You heard that the project comes with a plan of creating an estimate of over 2,000 jobs all over India. Apart from launching concept stores in the country, the company also plans to make India the central hub globally for all sourcing and merchandise to be exported to their stores worldwide.
Ashish Mehta, Eric Ho and Anuradha Makhija at the launch of Yo Yo Noodle at Taj Lands End
WHAT'S HAPPENING IN MUMBAI’S HOTELS? A PEEK INTO THE PARTY CIRCUIT AND EVENTS IN THE CITY...
Solid foundation
South side story oodies were in for a treat at the launch of Vita Latina, the South American food festival, at Meluha The Fern, Powai. Mexican, Spanish and Afro American influences could be experienced as one tasted the fare that included steamed fish with tomato basil sauce, shredded chicken in steamy walnut sauce, braised lamb shanks flavoured with beer and even some vegetarian main-course items. Live music by Lawrie D’Souza on guitar and vocals gave the launch a serenadelike touch. Guests included Belgian vice-consul Pinkey Ahluwalia and actors Umesh Pherwani, Kavitta Rathod, Rajeev and Rakesh Paul.
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Umesh Pherwani, Chef Nishant and Kavitta Rathod at the South American food fest at Meluha The Fern
Comic fizz ive events do help in popularising a place. The new Soda Bar & Grill, located at Four Bungalows, staged a standup comedy act by Gary Richardson to add to the action on its ladies’ night. Hosts Manvi and Vikram Ram warmly welcomed the many guests like Alyque Padamsee, Nabanita Chakraborty, Girish Malik, Ravi Gossain, Moumita Deb, Sanam Jain, Umesh Pherwani, Pinkey Ahluwalia and Cyndy Khojol. And Soda roped in a beverage sponsor, XXX Energy, along with prizes for the guests by Sakasti skincare and Pause wine.
L Sangeeta and Shankar Mahadevan at the Akshay Patra Foundation event at Taj Lands End t was all very heartfelt as musician Shankar Mahadevan hosted an evening to raise awareness on the challenge of hunger in aid of Akshaya Patra Foundation, an NGO that provides midday meals to over 1.3 million Indian children. Supporting the cause was Taj Lands End that was the venue for the screening of the docu-drama ‘Under the Sky.’ Sudha Murthy, Rakeysh Om Prakash Mehra, Prasoon Joshi, Prasad Badipa, Hafeez Contractor, Jayant Patil and Dilip Patil were all there. The talk was on the foundation head-quartered in Bengaluru that operates in 19 locations across nine states in India, providing hot, nutritious midday meals to all government school children on every school working day.
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Mudasir Ali, Gary Richardson and Alyque Padamsee at the standup comedy at Soda
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WEEKEND E V E N T S
Branded!
City on wheels
Mumbai's city hotel concierges went on a Mumbai heritage tour on bicycle, courtesy Woodside Inn Bar Colaba and Odati Adventures
Karl Lagerfeld with Bobby Hiranandani, managing director of Royal Group Holdings at the launch of emblem for Sofitel So Singapore, designed by Lagerfeld
New symphonies
Think, eat, save
Le Meridien Kochi organised a series of activities at the hotel based on this year’s theme: Think, Eat, Save embraced by the United Nations Environment Programme (UNEP), in support of World Environment Day
Udaipur’s City Palace Museum unveiled a music gallery titled ‘Symphony of Mewar’ that exhibited musical instruments that once belonged to the Maharanas of Mewar
Brand standards
Persistence pays
L-R: Kaushal Sampat, president & CEO, D&B; Jayant Kumar Banthia, chief secretary govt of Maharashtra; Dinesh Shahra, founder and MD, Ruchi Soya; Ravinder Reddy, director, Ruchi Soya at the Dun & Bradstreet Corporate Awards 2012 wherein Ruchi Soya Industries won the top Indian company under the sector food and agro processing June 16-30, 2013
Hotel Peninsula Grand was conferred with the prestigious Bharat Ratna Dr Ambedkar Award for being 'The Best 4star Business Hotel in Mumbai'.
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WEEKEND E V E N T S
Winning walk
Room for play
The Lalit Suri Hospitality Group organised The 2nd Lalit WalkA-Thon to celebrate Dabbawalas at The Lalit Mumbai Cognacs RĂŠmy Martin hosted Global Gift Gala Dinner with Eva Longoria, Robin Thicke at VIP Room, Cannes Film festival in France
Workplace efficiency
Innovating concepts
Chefs Davinder Kumar, president Indian Culinary Forum and vice president- F&B production, Le Meridien New Delhi and Shaju Zachariah present certificate accrediting Tandoor Concept by Electrolux to Kim Underhill, regional head South East Asia and India, Electrolux Professional and Marco Guerretti, head of region 8 and 10, Electrolux Professional
Ginger Hotels inaugurated a pilot workplace efficiency programme at the Ginger properties at Pantnagar and IRCTC New Delhi
Tropical feasts
Good deed
Pollo Tropical, the US based, Caribbean-inspired fast-casual restaurant chain, opened its 33rd internationally franchised location and its first restaurant in India at DLF Place Mall (Saket), Delhi
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Goa Tourism Development Corporation (GTDC) in association with IndiaTourism, Government of India sponsored a three-day bus tour and a river cruise in Goa at a concessional rate for around 100 school children in the age group of 9 to 12 years from Anand Niketan school in Sevagram, Wardha
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June 16-30, 2013
REGD.WITH RNI NO.MAHENG/2005/21391, REGD.NO.MH/MR/SOUTH-44/2013-15,PUBLISHED ON 2ND & 17TH EVERY FORTNIGHT, POSTED ON 3,4,5 & 18,19,20 OF EVERY FORTNIGHT POSTED AT MUMBAI PATRIKA CHANNEL SORTING OFFICE.