Express Hospitality January 16-31, 2013

I N D I A’ S F O R E M O S T H O S P I TA L I T Y P U B L I C AT I O N

VOL 8 | NO. 7 | PAGES 46

January 16-31, 2013 `. 40

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FORTNIGHTLY INSIGHT FOR THE HOSPITALITY TRADE

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FORTNIGHTLY INSIGHT FOR THE HOSPITALITY TRADE

VOL 8 | NO. 7 | PAGES 46

Contents January 16-31, 2013

Vol 8 No.7 January 16-31, 2013

Chairman of the Board Viveck Goenka Editor Reema Lokesh* Assistant Editor Steena Joy Associate Editor Sudipta Dev

MANAGEMENT

MARKET

CONTENT TEAM Mumbai Sayoni Bhaduri, Kahini Chakraborty

Food Hospitality World Mumbai serves up a successful B2B exposition..............................................07

Kolkata Joy Roy Choudhury

CGH Earth to foray into North East using community

Editorial Associates

partnerships..................................................................08

Marcellus Baptista, H A Mishra,

Meetings go green at Marina Bay Sands ........................08

Harpal Singh Sokhi, P S Sundar, M S Ram

MRS Hospitality in talks to acquire fort, palace

Advisory Board

to convert into heritage hotels ......................................09

Anil Madhok, Rajeev Chopra, Santosh Shidhaye, Homi Aibara, Param Kannampilly, K V Simon, Jiggs Kalra, Jose Dominic, Raju Shahani, N S Bhuie, Nirmal Khandelwal,

Durgapur set to get state-level hotel management institute....................................................09 Wego India launches Holiday Rentals ............................11 West Bengal tourism invites proposals for

Muralidharan Menon, Narendra Verma, Prakash Mankar,

greenfield hotels ..........................................................13

265 years of history: Villeroy & Boch ......................23

M Narayanan MARKETING

Room for journeys ..................................................20 Time to smell the coffee ..........................................27

CHEF’S PLATTER

Deputy General Manager Sachin Shenoy

EDGE

Marketing Team Dattaram Kandalkar, Rajan Nair Marketing Coordination Darshana Chauhan Asst.Manager - Scheduling & Coordination Arvind Mane CIRCULATION Mohan Varadakar PRODUCTION General Manager B R Tipnis Production Manager Bhadresh Valia Layout Ratilal Ladani, Kiran Parker Asst. Art Director

Swedish Sushi..............................................................16 Budding chefs of IAM Hotel Management Institute create world's biggest kathi roll.......................17

Heritage hospitality gets hi-tech ..............................28 A digital concierge ..................................................29

Surajit Patro Chief Designer Pravin Temble

LIFE

HIGH SPIRITS

Senior Graphic Designer Rushikesh Konka Photo Editor Sandeep Patil

Express Hospitality Reg.No.MH/MR/SOUTH-44/2013-15 RNI Regn. No.MAHENG/2005/21391.

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.

January 16-31, 2013

A Celebrity wine experience..........................................18

Exemplifying excellence ............................................30

REGULARS

Editor’s Note ..................................................................................................................................................................6 New Kids......................................................................................................................................................................10 Products ......................................................................................................................................................................12 Movements ..................................................................................................................................................................32 Weekend ......................................................................................................................................................................43 www.expresshospitality.com

EXPRESS HOSPITALITY

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EDITOR’S NOTE

Hospitality on the move xpress Hospitality has always stepped into the New Year with action and enthusiasm and this year was no exception. January brought with it the 19th edition of India's leading hospitality trade show - Food Hospitality World 2013 (FHW). The tradeshow held from January 10-12, 2013 in Mumbai, witnessed a successful conclusion, with vendors and buyers making the most of the time and space. The trade exhibition specialising in hospitality and food industry showcased 200 national and 50 international exhibitors and five country pavilions. This year’s event was inaugurated by Suresh Shetty, minister of health, Government of Maharashtra, who has also held the tourism portfolio in the past.

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“One of the highlights of FHW this year included thought provoking discussions, namely Hospitality Knowledge Exchange on bartending and mixology, Hospitality Think Tank on 'Hotels sales: How savvy is your strategy?' and Power of Purchase for purchase managers”

The exhibition also played host to the Great Indian Culinary Challenge (GICC) in which 50 chefs from various leading hotels and hotel management institutes competed. One of the highlights of FHW this year included thought provoking discussions, namely Hospitality Knowledge Exchange on bartending and mixology – 'Raising the Bar'; Hospitality Think Tank on hotel sales and marketing – 'Hotels Sales: How Savvy is your Strategy?' and Power of Purchase for the purchase managers' fraternity. These round tables and panel discussions brought to the fore issues, predicaments and trends that the hospitality industry experiences or may experience in the coming years. The discussion with the sales and marketing department revealed some interesting facts - though this department has come a long way from just a few personnel to full-fledged teams, it will get leaner with time as there will be increased focus on revenue management and channel management functioning. Social media has made its inroads and plays a significant role in sales and marketing. The session on Power of Purchase- 'Green procurement', saw purchase managers agree that though green purchase calls for higher investments initially, benefits are positive in the long run. The purchase managers also felt that while selecting a product the total life cost has also to be looked at to ensure optimum value. The discussion on bartenders and their importance in the business of hospitality highlighted the fact that this segment is highly neglected when it comes to payments and it is time to give these professionals and specialists their due as the Indian hospitality industry lose them to companies abroad. It needs a change in mindset towards this specialisation area and it is time for hospitality stakeholders to take notice of this segment.

Our cover story this issue touches upon hospitality on the move. Cruise liners are an attractive segment for young hospitality professionals. On one hand, is the issue of talent drain from the industry, while on the other is the factor of compensation packages that the hospitality industry offers that makes an international career option (especially on cruise-liners) lucrative.

Reema Lokesh Editor editorial.eh@expressindia.com

E-mail: 4pdesigno@gmail.com

CHENNAI: FORTNIGHTLY INSIGHT FOR THE HOSPITALITY TRADE

Head Office Express Hospitality Rajan Nair, Dattaram Kandalkar Business Publications Division, The Indian Express Ltd, 1st Floor, Express Towers, Nariman Point, Mumbai-400021. India Tel: 6744 0000 / 22022627 Fax: 022-22885831 E-mail: pankaj.shende@fhwexpo.in

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January 16-31, 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

Food Hospitality World Mumbai serves up a successful B2B exposition EH STAFF - Mumbai

he 19th edition of Food Hospitality World 2013 (FHW), India's leading hospitality trade show held from January 10-12, 2013, concluded successfully at the MMRDA Grounds, Bandra Kurla Complex in Mumbai.

FHW 2013 Mumbai showcased 200 national and 50 international exhibitors and five country pavilions. Suresh Shetty, minister of health, Government of Maharashtra, inaugurated the exhibition.

He said, “Food industry has grown tremendously. People are travelling abroad extensively and have developed a taste for new cuisines. The FDI will also give a tremendous boost to horticulture and

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food based products, especially in the areas of transport and warehousing. More events like FHW should take place in Mumbai.”

FHW 2013 is organised by Global Fairs & Media which is a company formed by Hannover Milan Fairs India and The Indian Express.

Shetty was accompanied

by Anuradha Agrawal, VP, The Indian Express; Felice Invernizzi, corporate marketing director, Group Commercial Department, Fiera Milano and Mel Lanvers-Shah, MD, Hanover Milano Fairs India.

Neeraj Sheth, MD, Celfrost said, “Exhibitions like these have helped us grow our business.” Apart from Celfrost, other participants included RAK Ceramics, FNS

International, Star White Laundry, Aura Essentials, Mittal International, Shanti Metals, Kitchen Solutions, Lavazza, Kamani Oils, Springfit, Oasis Ceramics, etc.

Some of the international suppliers included Fungo e Tartufo, Elframo, Salumificio Gandolfi, etc.

Markus Walder, manager international trade support, Export Organisation South Tyrol of the Chamber of Commerce of Bozen said, “This is our third business trip to India and first with food products. The potential in India for growth is huge despite being a difficult market.” Kerala Bureau of Industrial Promotion also had a state pavilion at the exhibition. Suraj S Nair, manager and nodal officer, NCHC

added, “We are trying to help SMEs in food industry to increase their reach to newer markets by participating in shows like FHW. We provide these SMEs free space to showcase their products.”

The highly specialised exhibition also played host to Great Indian Culinary Challenge (GICC)in which more than 150 chefs from var-

ious leading hotels and hotel management institutes competed. The competition was supported by Western India Culinary Association (WICA) and King Metal Works.

Other featured events included panel discussions like Hospitality Knowledge Exchange, Hospitality Think Tank and Power of Purchase.

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January 16-31, 2013

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M|A|R|K|E|T NEWSTRACK

CGH Earth to foray into North East using community partnerships he adds.

For example, in Nagaland he plans to adopt a village and then help the villagers build around 12 Naga cottages to which to which he will add certain modern amenities. The company will then manage, market and maintain these cottages so that they adhere to CGH Earth’s set standards. “We will impart training to the villagers and give them exposure to international hotel standards. I don’t believe that today’s traveller visits a country only for sightseeing. I will instead call him the Alert Independent Traveller (AIT) who is more of an experiential traveller, not just interested in places but also in discovering the local cuisine and culture,” he says. His expansion plan will use three modes: through community partnerships like in Nagaland; the conventional buy, built and operate properties and through public private partnerships.

STEENA JOY - Mumbai

rom just Kerala and Lakshadweep, Kochibased CGH Earth plans to spread its presence in Peninsula India - Karnataka, Tamil Nadu and Puducherry and possibly the Andamans. The plans also include a foray into the North East.

Revealing this to Express Hospitality, Jose Dominic, managing director, CGH Earth said,“We plan to open four or five small properties in the circuits of Madhya Pradesh, Gujarat and Rajasthan. We also plan to set up seven or eight properties (of not more than 30 rooms each) in the North East circuits covering Arunachal Pradesh, Nagaland, Sikkim, Bhutan, West Bengal and Assam.

But the expansion will not necessarily be implemented the normal way. We will use unconventional strategies that will involve communities as partners in progress,”

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Meetings go green at Marina Bay Sands SUDIPTA DEV - Mumbai

arina Bay Sands' integrated resort concept has strengthened Singapore’s position as a MICE destination. The largest hotel in Singapore has also been focusing on developing its green initiatives to meet the evolving needs of MICE guests. “Eco-friendly initiatives have been ramped up company-wide, in line with Sands Eco360, which is a global sustainability strategy spearheaded in corporate headquarters at Las Vegas Sands,” said a spokesperson of Marina Bay Sands.

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Specifically relevant to MICE business is green meetings, one of the priorities of Sands Eco360.

The spokesperson explained that in line with this, Marina Bay Sands has continued to explore ways to provide meeting planners and clients with options to customise their events sustainably.

These include various instances of going electronic to conserve paper, e-billing, and minimising the use of disposables. In addition, Sands Expo and Convention Centre already makes use of recycling bins in public areas.

Marina Bay Sands actively reduces air conditioning temperatures, dims public lightwww.expresshospitality.com

ing during non-business hours and has installed low flow faucets in the public bathrooms. “Most recently, Marina Bay Sands acquired composting machines which are able to process up to one ton of organic waste per day.

This waste is processed daily into clean water for reuse,” added the spokesperson.

The Green Meetings programme will continue to see Marina Bay Sands roll out more green options for MICE customers going forward. “At Marina Bay Sands, the unique experiences are plentiful, and we strive to make every moment memorable for our guests so that we are their destination of choice.

However, our job is never complete. We constantly look to evolve all facets of the MICE business by being responsive to our customers’ changing needs,” stated the spokesperson.

In 2012, Marina Bay Sands was awarded the Green Mark Gold Award from Singapore’s Building and Construction Authority (BCA). This national award is given to buildings rated for their energy and water efficiency, environmental protection, indoor environmental quality and green innovations. Marina Bay Sands is the biggest building in Singapore to receive this Gold Award.

January 16-31, 2013

M|A|R|K|E|T NEWSTRACK TM

MRS Hospitality in talks to acquire fort, palace to convert into heritage hotels KAHINI CHAKRABORTY - Mumbai

RS Hospitality, which has two properties operational at Bikaner (Laxmi Niwas Palace) and another in Jaisalmer (Suryagarh), will be investing approximately `250 crore in the next four years to add 200 rooms, as part of its expansion plans to take the total room inventory to 400. This investment will be funded by equity infusion and through joint venture route.

Talking exclusively to Express Hospitality on the future business plans, Manvendra Singh Shekhawat, managing director, Suryagarh said, “In 2013, we certainly plan to expand our portfolio as we add another property under the hospitality wing. This new property is situated in Bikaner by the name of Narendra Bhawan. Moreover, MRS Hospitality also owns land banks in Jaipur and Udaipur, which will also be used to add

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Manvendra Singh Shekhawat rooms to the MRS portfolio.”

The company is also in talks to acquire a fort and palace to convert into heritage hotels.

The company is not only concentrating on Rajasthan but also other parts of the country like Madhya Pradesh, which according to Shekhawat has a lot of underlying potential and history which is unexplored.

With increased sales presence in source markets like Delhi, Gujarat and Mumbai, the company is looking at further establishing and strengthening its ties with its trade partners.

For the same the company will be launching various out reach programmes for its travel trade partners.

Commenting on the highend luxury business scenario last year, Shekhawat opined, “Luxury boutique hotels are increasing their market share worldwide. This industry in fact has seen a sudden pick as the holidaying habits of travellers change and they look for luxury of time and space. And with regards to our future global business plans, as the world's leading brands are coming to India, a huge potential exists in the domestic market itself. There is an everincreasing number of millennial generation who are travelling within the country to unexplored destinations for bespoke experiences.”

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Durgapur set to get state-level hotel management institute JOY ROY CHOUDHURY - Kolkata

urgapur, the industrial town of West Bengal, is all set to get a statelevel Institute of Hotel Management & Catering Technology.

This was announced by Mamata Banerjee, chief minister, West Bengal as she laid the foundation stone for the proposed institute recently.

Commenting on the development, Krishnendu Narayan Choudhury, tourism minister, West Bengal told Express Hospitality, “The project is the brainchild of the honourable chief minister and laying of the foundation stone for the project is a realisation of her cherished dream to set up a world-class state level hotel management institute in Durgapur. The new institute will provide opportunity to the youth of this region to be trained in the latest trends and practices in hotel management and catering services and help in the creation of new employment opportunities for the youth of the state.”

Elaborating on the proposed project, Vikram Sen, principal secretary, department of tourism, Government

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January 16-31, 2013

of West Bengal said, “The proposed project will come up on a five acres plot of land in the heart of Durgapur and the construction for the project is likely to be completed in the next one year. The institute is likely to commence its classes from the 2014-2015 academic session.”

The land for the proposed institute has been provided by Asansol-Durgapur Development Authority (ADDA). “The total project cost is pegged at `8.50 crore and the centre has already sanctioned and partly disbursed funds for the project,” he added.

A trust has been formed under the jurisdiction of the department of tourism, Government of West Bengal for the purpose of setting up and running the proposed institute. The state government will be also contributing funds to the tune of 25 of the total cost towards setting up of the institute, he added.

Sen added that the statelevel institute will be affiliated to New Delhi-based National Council for Hotel Management & Catering Technology (NCHMCT). It will be offering degree courses in hotel management and

catering technology. The institute also has the mandate to offer short-term diploma courses to the students.

The intake capacity for the institute will be 300.

Besides, this the state also has a national-level Institute of Hotel Management Catering Technology at Taratala in Kolkata under the jurisdiction of the ministry tourism, Government of India. Industry sources feel that this will be a boon for the hospitality industry in the state as there is a huge demand for trained workforce for the industry with several hospitality projects coming up in and around Durgapur and different parts of the state.

Besides, the country's first privately owned Aerotropolis is coming up at Andal on the outskirts of Durgapur. The project coming up in association with Changi Airport Consultants will provide new employment opportunities for the hospitality professionals passing out from institute. Besides, several hotels, restaurants, malls, hospital and housing projects, are coming up in and around the airport project. www.expresshospitality.com

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Delhi • Mumbai • Bengaluru • Chennai EXPRESS HOSPITALITY

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M|A|R|K|E|T QUICK BYTES

New kids on the block Evviva-Sky lounge Courtyard by Marriott Pune City Centre Courtyard by Marriott Pune City Centre has announced the launch of its new Sky bar, Evviva. Nestled on the eighth floor; Evviva- Sky Lounge is a combination of chic interiors blended in modern elegance. The piled stone finishes, rustic wooden floor, sleek textured fabric sofas along with a circular bar make ‘Evviva’ an ideal venue for romantic rendezvous or informal meetings.

Pizza Metro Pizza, Mumbai UK- based, Pizza Metro Pizza has opened its first pizzeria outlet in India – Bandra, Mumbai. The interiors are designed with an old rustic theme – copper pots and pans, wooden chairs and atmospheric lighting. The tables and chairs are a mix of traditional wood and Indian marble which complements the colour scheme. The main highlight of the restaurant is a mural sketch on the wall of a classic Neapolitan food market. The restaurant offers an exquisite range of antipasti with the likes of Olive Marinate, Pane Pizza, Mozzareline Fritte and more.

INTERNATIONAL Oaks Bangkok Sathorn Minor Hotel Group (MHG) has opened its first Oaks property in Asia and announced a new Oaks to open in China next year. The brand has added a number of properties to its portfolio in 2012, most recently in Thailand – Oaks Bangkok Sathorn – which is the 41st in the brand’s portfolio and the first of its planned expansion into Asia. The 115 apartments are proportioned with separate bedrooms, a living area and kitchen in a choice of studio, one, two or three bedroom configurations, ranging from 39 up to 185 square metres.

W Bangkok Starwood Hotels & Resorts Worldwide has announced the opening of W Bangkok. Owned by an affiliate of Golden Land Plc and Istithmar World, W Bangkok houses 407 guestrooms and suites in the two distinct buildings, including ten Marvelous Suites, four Duplex Suites, a Wow

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Suite and the W brand’s signature Extreme Wow Suite. W Bangkok combines a 31-floor contemporary glass tower with a century-old, Europeaninspired building that formerly housed the Russian Embassy and will reopen in the spring of 2013. The base of the new, modern hotel tower has been designed as a theatrical backdrop to the historic building, including vibrant illumination that changes from day to night. The interiors of the hotel evoke the colourful, sparkling glass tiles commonly found in Thai temples and palaces, while Thaiinspired installations add a layer of mystery and reveal throughout the hotel.

January 16-31, 2013

M|A|R|K|E|T NEWSTRACK

Wego India launches Holiday Rentals KAHINI CHAKRABORTY Mumbai

he meta search engine Wego India has added a new product offering to its website by introducing Holiday Rentals, in order to cater to the growing demand of travellers opting for alternative accommodation -

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ny is looking at developing strategic distribution partnerships in India. “We have already enjoyed successful international partnerships with global giants- Yahoo, eBay and MSN and intend to follow suit with the major counterparts in India,” he added. Asked on the revenue generation of the com-

pany since its launch in mid last year and its market expectations this year, Fernandez said, “The year 2012 was good for us in terms of market acceptance, strategic partnerships as well as growth figures. In fact, we exceeded our growth targets and expectations for this period.

Considering our launch in India was in mid-2012, we have seen a month-onmonth increase of 15 to 20 per cent in new visits to the site. We have made our site accessible in 11 national languages to broaden our reach - making travel information and options more accessible. Seeing our positive

experiences during 2012, our expectations of 2013 are extremely optimistic. From a company perspective, we envisage exponential growth in terms of visitors, bookings and revenue. We have a number of exciting initiatives and partnerships in the pipeline specifically for the Indian market.”

Jackson Fernandez tents, homestay or villa, private homes, beach houses, farm stays, alpine chalets, yachts apart from the regular hotel stay. “We also aim to propel our homestay offerings in India, especially in popular holiday destinations like Goa, Coorg, Ooty and other locations. From a romantic getaway or large family holiday there’s a huge variety to select from.

Currently we offer access to over 400,000 Holiday Rental options domestically and overseas,” informed Jackson Fernandez, general manager, Wego India.

For this year, the compa-

The year 2012 was good for us in terms of market acceptance, strategic partnerships as well as growth figures. In fact, we exceeded our growth targets January 16-31, 2013

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Calia Italia Red sofas from Living in Style

Cucine Lube India, an Italian modular kitchen company has unveiled two brand new models named Lucy and Creativa. The choice of glass used in this model will be available in the latest fashion colours. Attention to detail is evident also from the doors made of glass with horizontal and milled aluminum frame with glossy champagne finish.

A 4 mm thick extra-light gloss tempered glass panel with horizontal grooves, painted on its inner side in a range of water-based shades is also fitted to the product. This new model comes in colours like snow white, ivory, cream, orange, red, apple green, lilac, bahama blue, brown and black.

Obsessions Xclusif

Living In Style Mumbai has introduced its exclusive range of Calia Italia contemporary sofa sets. In the deep, rich shades of red, this sofa collection is imported from Calia Italia. The sofa frames are made of completely nontoxic wood types and have achieved performance qualities to guarantee endurance and durability in the course of time. The sofa padding is that of ecologic polyurethane foam and the finest quality Italian leather used is tanned and refined through artisan techniques that keep the original grain unaltered. The sofa exhibits excellent stain resistant characteristics as well.

Choko la Choko la has introduced artisanal handmade nutty chocolates and hot chocolates on the occassion of Lohri.

The range comprises of: Sinful Dark Rochers R o a s t e d cashew nuts and almonds napped in dark chocolate for an intense and crunchy experience- `260.

Luscious Milk Rochers - Roasted cashew nuts and almonds napped in milk chocolate for an intense and crunchy experience- `260.

Rochers Combo – Four packs in a 1040 gms combo pack- `940.

The range also includes Chokola Signature Hot Chocolate; Chokola Dark and Chokola Milk.

Lucy and Creativa from Cucine Lube India

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Obsessions Xclusif has launched a range of red rugs which are made of wool, polyester and lure. With an array of carpets chosen from across the world in the most exquisite fabrics, shades and designs Obsessions Xclusif promises to create an eloquent and unique signature for every interior. The price for the product starts from `7000 onwards.

Oster Coffee maker Jarden Consumer Solutions of India has introduced all-new range of coffee makers under the Oster brand name to further strengthen its current product offerings in the beverage solutions to Indian consumers.

The products come with two years warranty. The model no.

3302 in 900 Watt, 12 cups capacity is priced at `2995 and model no. 3301 in 650 Watt, four cups capacity is priced at `1995.

New Duoform Soft mattress from Magniflex Magniflex has launched its new mattress 'New Duoform Soft mattress'. The mattress comes with M e m o f o r m Magnifoam which conforms to the shape of one’s body using one’s weight and body heat. The three-zone system offers advanced support to your body, legs and shoulders.

The Elioform layer provides extra orthopaedic support to the spine. It is covered with breathable Coolmax fabric.

The New Duoform Soft joins an exclusive collection of luxury mattresses launched in India by Magniflex – Gold, Fresh Touch and Duoform XS Firm. The height of the mattress is 15cm (six inch) and it is also available in 18 cm (seven Inch). The six inch model is priced at `84,015 and the seven inch one is priced at `1,00,614 (approximately) for a king-size mattress.

January 16-31, 2013

M|A|R|K|E|T NEWSTRACK

West Bengal tourism invites proposals for greenfield hotels JOY ROY CHOUDHURY - Kolkata

n its efforts to bring investments into the tourism and hospitality sectors to create worldclass tourism infrastructure, the West Bengal government is inviting fresh investment proposals from the tourism and hospitality industries to set up 'greenfield' hotels, resorts and other accommodation options on the outskirts of Darjeeling.

“Bengal has immense potential as a world-class tourism destination. This is our state and we need to take it to new heights,” said Krishnendu Narayan Choudhury, the newly inducted tourism minister of West Bengal.

During a recent interaction with the members of the 'Tourism Sub-committee' of the Eastern Regional Chapter of Confederation of Indian Industries (CII), Choudhury urged all the stakeholders to come together to put the state prominently on the tourism map of India. He also sought suggestions from them to increase the flow of inbound tourists into the state. “The tourism department is exploring possibilities of starting helicopter services in the Sunderbans and the hills,” he added.

Choudhury also outlined plans to increase safaris in the Dooars and highlight the state as a part of the Buddhist circuit with the excavation work of a Buddhist monastery in Malda in progress. The state tourism department is also mooting the idea of starting tours around residences or places of work of eminent personalities such as Rabindranath Tagore, Swami Vivekananda and Mother Teresa.

He said that he was keen on launching the concept of 'school tourism' wherein schools could organise halfday or daylong excursions to various tourism and historical sites to increase student awareness about places of interest. He also stressed on medical tourism, involving non-resident Bengali associations/organisations in for-

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eign countries and other states of India, by using them to promote Bengal, besides introducing tourist helplines, tourist police squads and training insti-

tutes for personnel involved in tourism activities.

Vikram Sen, principal secretary - Tourism, West Bengal said that the department has been putting much

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impetus on creation of tourism infrastructure in the state and is looking at 'greenfield' projects in the hospitality and tourism sectors. “The state government

has already floated tenders inviting proposals for projects in North Bengal, Darjeeling and also Sajnekhali, Gangasagar and Digha,” he said.

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Cleaning & Hygiene Solutions Laundering the linens Brijesh Rathore lists some of the common problems in institutional laundering and how to deal with them

nstitutional laundering is a complex process and some of the common problems encountered in this process are explained below.

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Linen turning gray

Brijesh Rathore

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Generally poor laundering. A good first step in fixing gray linen is to wash it on a good heavy-soil wash formula with plenty of bleach. If this restores good whiteness to the linen, the graying may be caused by generally poor laundering. There are a host of possible causes for this: under dosing detergent/bleach, overloading the washer, poor water levels, etc. A thorough inspection of the practices and processes used in the laundry may reveal one or more areas that need improvement to ensure proper laundering of each load. ● Water hardness: Extremely hard water can cause hard water salts to build up on laundered goods. This buildup can be removed by treating the linens in a properly-diluted mineral acid bath.

Using a mineral acid-based laundry sour and dosing it aggressively will help to slow down the deposit of hard water salts. ● Age: As linens age, they can gradually begin to acquire a buildup of redeposit soil.

Polyester/cotton blends can gradually lose cotton fabric over time. This increases the concentration of polyester, thins out the fabric, and can affect the overall whiteness of the linens.

Good laundry practices and proper finishing will promote good long-term fabric whiteness. ● New linens: It is generally recommended to wash all new linens with a ‘new linen’ formula before

putting it into service. Good new linen wash formulas uses hot water, plenty of alkaline detergent, and importantly no chlorine bleach. Some textiles come with chlorine-reactive finished that need to be stripped from the linens before they are bleached.

High percentage of stained linen after laundering First, it is important to differentiate between ‘soils’ and ‘stains’.

Most soils should be removable with proper laundering.

If a laundered good doesn’t smell clean or doesn’t absorb

contribute to this).

Secondly, if 97-98 per cent of the linens is coming out clean and stains free that’s really not a ‘big’ problem.

Laundry reject/rewash rates should vary from one to eight per cent depending on the type of laundry being done. A complete lack of rejects suggests that perhaps the laundry is being a bit too effective in their cleaning methods – they may be wasting money on excessive cleaning chemicals, unnecessarilylong wash cycles, or excessive use of (hot) water.

There are a couple of initial checks to make when identifying a stain.

Drop a little water on the stain to see if it absorbs water rapidly.

If the water beads up on the stain but absorbs easily into the rest of the linen, it is an oily soil that requires better general laundering (hotter water, more emulsifying detergent, etc.). Rewash the stained linen it or soak it in a mild bleach solution. If this corrects the problem then it may be necessary to examine the way that bleach is used in the wash cycle.

A little investigation may give some guidance as to what is causing the stains. Is the stain present when the linen is unloaded from the washer or is it only visible after being dried? Are all of the stains coming out of a single machine or from a single customer?

Common lodging and food service laundry stains are makeup and oily food soils. Solvent and emulsifier boosters are often helpful at removing these soils on the first pass through the laundry.

Holes and tears on the linens in the laundry New linens that have quickly turned gray have very often not been properly put into service. www.expresshospitality.com

water well then better general laundering practices need to be put in place (and there are a host of things that

Polyester fabric is quite resistant to chemical wear.

Holes and tears in polyester goods are almost always January 16-31, 2013

M|A|R|K|E|T goods when they enter/leave the sour bath. Small holes typically indicate that a bleach/acid concentrate is dripping or splashing onto the goods. This could occur at a pre spotting board (if a strong rust-removing pre spotter is used), in the guest room (if a housekeeper uses a room towel to clean with bleach or bowl cleaner), or even in the washer if the product dispensing system allows for acid concentrate to “drip” onto the load

during extract.

Chemical damage can only be positively identified in a lab environment. ● Mildew/fungus: Certain microorganisms can slowly digest cotton fibres.

Such an occurrence should be obvious as the infecting organism is typically easily seen. ● F a u l t y manufacturing: It is not unheard of for individual pieces or entire lots of linens to be manufactured that are

simply easy to tear. They are fundamentally flawed/weak and are destined to be damaged.

This is often the default explanation whenever chemical damage can not be confirmed, there is no evidence of microbial damage, and no physical/mechanical stress can be identified as a probable cause.

(The writer is Director, Hospitality & Healthcare, Diversey India Pvt. Ltd)

caused by a mechanical stress – something that punctures or tears the fabric.

Cotton fabrics can be damaged primarily by four types of stresses: ● Physical/mechanical stress: Linens take a beating during use, handling, and laundering.

They are stretched, pulled, pounded, and abraded. They are not designed to last forever and are subject to physical wear under normal use.

Mechanical stress in the laundry is greatest along the edge of a piece of linen and this is where fraying and abrasion is typically first seen.

Being conscientious about not over-stressing linens with mechanical action is important to minimising fabric wear. It is especially important to not over dry cotton goods. Goods can catch on metal burrs in laundry chutes, laundry carts, or even on a washer/dryer drum to cause snags and tears.

Metal sharps like scissors and scalpels that find their way into the washing machine can easily cut and tear an entire load of healthcare linen. The biggest difference between physical rips/tears and chemical or microbial damage is that most or all of the fabric is still present after physical damage while chemical and microorganism damage tends to cause large holes or patches of missing cotton fabric in textiles. ● Chemical stress: Polyester goods are quite resistant to most chemicals.

Cotton goods can be damaged/weakened by the chemical action of bleach and acid. If an entire piece of linen is weak and can be easily torn, this suggests that the damage may be occurring during the wash cycle. This could occur if chlorine bleach were applied at high temperature and low pH, if the cotton goods are being regularly over-soured (below pH 5), or if excessive levels of chlorine bleach are in the January 16-31, 2013

www.expresshospitality.com

EXPRESS HOSPITALITY

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SPECIAL FEATURE

ON THE MENU

Swedish Sushi In the 80s, four-year-old Frida Ronge was glued to the oven when her favourite dish, fish soufflé, was prepared. Just over twenty years later, she is still completely sold on seafood and runs the new sushi and raw food restaurant vRÅ in Gothenburg, Sweden ou find vRÅ in a cosy corner of Clarion Hotel Post and the restaurant has an exclusive and secret touch, with room for only 40 seated guests. In the kitchen, Swedish ingredients meet Japanese influences and Ronge is hoping that the people of Gothenburg will treat themselves mid-week and release the firm grip of the budget-sushi. Here she shares her passion and the foodie experience that brought her to tears.

Y

VRÅ has been open for a few months now, how does it feel?

Time has truly flown by. I feel that the locals are opening up more and more to the way I think when I cook. In Sweden, sushi is mostly considered to be fast food, but in Japan sushi is the most exclusive you can eat. My first thought when I was asked to start this place was “high quality primary produce” and that it should be in focus, like in Japan. I understand why there are fast food places, but our guests are more like ”OK, I get it, there’s a difference.”

It’s really fun and I see it as a challenge to make people take one step further and try more.

Tell us a bit about how you work with ingredients and flavours.

The main ingredient in each dish at vRÅ is Swedish or North Atlantic. I don’t buy meat from Spain, I buy Swedish beef. It’s a bit harder with the fish, because we have good oceans in Norway and Finland too, so that’s why we say North Atlantic. But I don’t have any tuna or scampi. If we have prawns they are from the west coast and if we have cuttlefish it’s Swedish cuttlefish from Bohuslän and crayfish from a special supplier in Smögen.

But I have to use Japan for rice vinegar, rice, spices sesame oil and such.

How did you get into sushi and raw food?

My dad is a fishmonger so I grew up with fish and shellfish. Dad is very interested in food too so we have always focused a lot on that at home.

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www.expresshospitality.com

I remember having a friend who only ate sour milk (yoghurt) and cereal all the time, but my parents would get annoyed if we weren’t home at five, because they had cooked dinner for two hours by then. It’s become an important thing in my life.

Tell us about your experience from Högfjällshotellet and Seafood bar in Sälen, Yasuragi Hasseludden and the start of the restaurant Råkultur.

Råkultur was very successful. After one and a half months we got a ‘five’ in Dagens Nyheter, DN’s first ever “budget-five”. That didn’t pass unnoticed to say the least. After that we (Frida and the restaurateur Sayan Isaksson) got invited to the world championships in London, Seven Sushi Samurai.

We took a silver medal and Japan won.

And then you got a new opportunity?

I was offered to start a restaurant here and it felt

amazingly honourable. I have this in my hands completely and am lucky to have such freedom to choose my own primary produce and so on.

It must be very fun?

Yes, it is really fun, but I am nervous at the same time.

What will people think? I constantly live with wanting to do my own thing, but at the same time you get criticised – positively and negatively. It’s hard for me to leave work mentally, because I constantly want to develop (things). But there is time for recovery now, since we are only open three days a week. I want to be here 100 per cent, check everything and be sure of every plate that leaves the kitchen.

What’s your strongest impression from Japan?

I was in Kanazawa with Åke Nordgren who has been in Japan 62 times. We visited a sake brewery and they were taking us out to lunch. The sushi chef who is welcoming us is like 65 years old, a small man with the kindest eyes. He January 16-31, 2013

C | H | E | F’ | S | P | L | A | T | T | E | R starts making sushi, piece by piece and I had tears in my eyes. We are the only ones here and he has been doing this his entire life. I was not a huge fan of raw cuttlefish before, but he grabs a whole cuttlefish and starts cutting it up and slicing through the meat with the knife. You simply can’t believe it. How can one possibly make such fine slices? Completely transparent, and he chops it finely, put the rice on and burn it with a burner so the meat gets a little bit grilled. When I take that piece with some soya, I start to cry. It was so terribly good! He was terrified, but it was only tears of joy. He is so service-minded because he is determined, not because he is getting paid. That is the strongest memory from that trip and I was very inspired to

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The standard for Indian and Western cuisine work more with cuttlefish, so now you find it on the menu, raw, fried and grilled.

What’s the best thing about sushi?

That you get to be so creative. Sushi means rice flavoured with vinegar and not only raw fish. You can use any

ingredients you would like – meat, fish, poultry or vegetarian – and it is still sushi. I try to think that I should use more parts of the animal. So if I have hand (knuckle) of pork in a maki roll, we have deep-fried bacon rind like a crisp, to add another texture and fried pork for more saltness. That’s the most fun. You use the seasonal ingredients, combined with Swedish food culture and you are free to decide. That is not quite the way to do it in Japan.

When we have Japanese guests they say “Very interesting, but not traditional”. So, I’m not completely Japanese in my way of thinking, other than the fact that the primary produce is in focus. But the best thing is really that you are free, and only the fantasy and creativity set the boundaries.

Courtesy: goteborg.com

Budding chefs of IAM Hotel Management Institute create world's biggest kathi roll

The patented HiDensityControl® – the reinvention of cooking quality up to

up to

EH STAFF - Kolkata

ecently, a team of 25 budding chefs of Kolkata's IAM Institute of Hotel Management made the biggest, longest and heaviest 'Egg-Chicken' kathi roll ever made, as part of Khaddyotsav 2013, its annual food festival.

The focus of this year's gourmet extravaganza was on 'Street Food from across the World'.

"Kolkata is a city of foodies.

We chose hot kathi roll as it represents the street food of Kolkata. The attempt is not just to create the world record but to uphold the city’s love and spirit for street food," said Chef Shaun Kenworthy, director, IndiSmart Group and under whose able guidance the students attempted this rare feat.

IAM Hotel School is part of the IndiSmart Group.

"We thought of various city favourites' like 'rosogolla', 'jhalmuri', 'patishapta' and decided on kathi roll as it seemed possible," said Chef

up to

R

January 16-31, 2013

400 30 % 70 %

portions Yellow Daal in 35 minutes. more capacity* less energy consumption*

* compared to traditional kitchen without Combi-Steamer.

Kenworthy.

A massive rolling pin and a custom-made giant 'tawa' with a diameter of 8.5 ft and weighing a metric tonne were specially built for the purpose to create the 'paratha', seven ft in diameter. Eighteen kilos of dough, 240 eggs, 20 kg of tandoori chicken, eight litres of cooking oil and ghee, 5 kg of shredded onion, 5 kg of shredded capsicum and 80 lemons, 500 gm chaat masala and six bottles of ketchup went into the attempt at creating the world’s largest kathi roll.

"The roll weighed over 100 kg and can be consumed by

over 400 guests," said Maitreyee Chowdhury, director of the institute and the brain behind this novel attempt. "Folding the paratha and rolling it with paper was a daunting task but it went off with minor hiccups," added Kenworthy.

"We’d emailed the authorities of Limca and Guinness record books a year ago and they said it had never been attempted," said Kenworthy.

Both the Guinness and Limca Book of Records authorities have been contacted. As is the norm, they have sought documentary evidence of the attempt. www.expresshospitality.com

You can grill, bake, roast, steam and much more in just one single unit. The operation is child’s play. You get generations of cooking experience at your fingertips.

You select food, define result. That’s it!

Visit our RATIONAL CookingLive event.

Reservations under www.rational-online.in or call our office in Gurgaon +91 124 4635865.

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SPECIAL FEATURE WINE CELLAR

A Celebrity wine experience The exploration of wine, guided by knowledgeable sommeliers, is a hallmark of Celebrity Cruises' modern luxury vacation experience

the flavors and experiences of a destination.

A toast onboard

elebrity Cruises has expanded its wine programme to illuminate an even more full-bodied slate of offerings representing the world's most robust wine-producing regions, offering vacationers the opportunity to taste and learn about more wine than ever before. The updated programme presents a comprehensive selection of wines from diverse regions and grape varietals, and a variety of price points. With an aim of delivering an intuitive tasting experience for guests who purchase wines by the bottle or by the glass, wine lists are

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now categorised by flavour rather than grape varietal or geographic region.

"Our guests have told us how much they enjoy the wine experience on our ships, from participating in tastings led by our highly trained sommeliers to the convenience of our wine packages, to simply sipping a glass of wine while gazing out at sea," says Scott Steenrod, associate vice president, food and beverage operations, Celebrity Cruises.

"The updated, now globally focused programme exemplifies modern luxury, with offerings from more wine-producing regions than before, a www.expresshospitality.com

new emphasis on the many nuances of flavoUr that make wines unique, and a variety of convenient pricing and packaging options."

The programme goes beyond the previous emphasis on wines from Italy, France and California, to include more wines from South America, Spain, New Zealand, Australia, Germany, Portugal and South Africa.

When Celebrity's ships are in wine-producing areas such as Australia and South America, guests will now have more opportunities to select locally produced wines and more deeply immerse themselves in

In the ships' main restaurants as well as in 'Blu', the specialty restaurant for AquaClass guests, wines are listed by flavour profile, identifying primary flavour characteristics so that guests can make selections based on what matters most: taste. The 'Reserve List' within the main restaurant wine list identifies some of the finest sparkling, red, white and dessert wines from Celebrity's specialty restaurants. Prior to the wine programme being updated, these selections were offered only in Celebrity's specialty restaurants; their popularity there led to Celebrity now making them available in the main restaurants.

Cellar Masters, the wine bar features the state-of-theart Enomatic wine-by-theglass dispensing system. With a simple swipe of a guest's SeaPass card, it will pour his choice directly from the bottle in a one-ounce, 2.5-ounce or five-ounce-portion. The sommeliers will guide in the use of the Enomatic system and offer further insight into the fine art of wine selection, an integral part of an epicurean lifestyle.

In various bars, restaurants and lounges throughout its ships, Celebrity offers a list of wines available by the glass. As part of the programme expansion, this list has grown from 25 to 38 selections, with 60 per cent of the wines by the glass being new wines for Celebrity.

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beverage programme, and the updated wine programme is another example of her ability to elevate our already exceptional offerings to even greater heights," says Steenrod.

Celebrity's beverage packages that include wine also have been updated to mirror changes to the overall wine programme. The 'Taste of the Vineyards' three-, fiveand seven-bottle wine packages that were previously available on the Millennium Class ships and Celebrity Century have also been introduced on Celebrity's Solstice Class ships, and 90 per cent of the wines that guests can choose from to create their packages are new wines for Celebrity. The introduction of so many additional choices adds many wines that offer both high quality and great value, while incorporating international varietals and regions. Celebrity's Classic Beverage Package and Premium Beverage Package, both of which include wines by the glass in addition to beer and spirits, now include more choices of wine varietals. Over 80 per cent of Celebrity's wines available by the glass are part of the Premium Beverage Package.

Wine education at sea

All Solstice Class ships boast one of these remarkably tall wine towers, a radiant structure of glass and steel, created by renowned designer, Adam Tihany. Each holds 1800 bottles of wine at the perfect serving temperature.

Celebrity's in-house sommelier and beverage programming expert, Chanelle Duarte, developed the enhancements to Celebrity's main restaurant wine list, January 16-31, 2013

carefully changing out over 100 wines in order to add depth and relevance to the programme. Duarte has worked with Celebrity since 2007, and has contributed to the development and launch of numerous unique beverage offerings, including the Enomatic wine preservation and dispensing system, among others.

"Duarte's creativity and knowledge have been integral to the evolution of our

Celebrity engaged wine educator Brian Connors to develop a comprehensive wine education programme for its sommeliers, bar staff and restaurant staff. Dubbed 'Celebrity Cruises Wine University at Sea', the programme provides up to 24 hours of training with multiple levels of knowledge advancement based on the participants' position.

Celebrity's Cellarmasters and future Cellarmasters complete the full training.

The training focuses on wine fundamentals, including viticulture, wine making and food and wine pairing; regional knowledge, including terroir, regional wine laws and unique characteriswww.expresshospitality.com

tics of the world's wine-producing regions; tasting skills; storytelling, which helps sommeliers bring wines to life by painting a picture of its producer, grape varietal, region or even the origin of its label; and future trends.

"We are constantly tweaking and revising our training programme to make it better and more relevant to the changes in the wine market," says Steenrod. "Our training programme is on par with what organisations such as the Society of Wine Educators, the Wine and Spirits Education Trust, and the Guild of Sommeliers offer. Connors delivers an engaging, interactive training programme that has truly resonated with our crew, and, in turn, has made our guest experience even richer.

What really takes our wine programme from being just a list of names on a menu to being a truly interactive experience is one of the world's largest teams of highly knowledgeable sommeliers in the world."

Having trained for his Sommelier certification at the Culinary Institute of America in Napa Valley, California, Connors has extensive experience including certification by the Court of Master Sommelier, a certification through the Society of Wine Educators, a position as a wine educator at Johnson & Wales University's College of Hospitality Management, and experience lecturing at many of the country's top schools, including Cornell University, the Culinary Institute of America, Florida State University and more.

Guests on Celebrity's ships also have the opportunity to experience wine tastings and food-and-wine pairing events, including the first Riedel comparative wine crystal workshops at sea, as part of the line's Celebrity Life activities programme.

Celebrity Cruises is part of global vacation company, Royal Caribbean Cruises.

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Management

INSIGHT INTO HOSPITALITY OPERATIONS

COVER STORY

Room for journeys Looking beyond the concept of staying in hotels, Express Hospitality brings you an overview of high-end accommodation in luxury trains, cruises and caravans – each redefining the experience of luxury vacations, in India and overseas

rains are one of the oldest modes of mechanical transport and key factor for the success of the industrial revolution. It has been since those early days that the element of comfort in this particular mode of transport was looked for. It was the royalty at that point who had the privilege and the resources to have fully equipped luxurious coaches to their disposal. Slowly it became accessible to those with spending ability. The Orient Express has a network of luxury trains, cruises even hotels. But perhaps its most well known venture is the trans European train The Venice Simplon-OrientExpress (VSOE). It was on October 4, 1883, VSOE started from the Gare de Strasbourg in Paris bound for Romania.

With around 40 passengers it was the Orient Express conceptualised by Georges Nagelmackers of Belgium. In 1906, the Simplon Tunnel connecting Italy to Switzerland became

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operational and later that year the Simplon-Orient started. It is the Simplon-Orient of the period 1907 to 1914 which was partly emulated by the 1982 venture, but it is fair to point out that the Edwardian train was never so grand nor luxurious as the one which has been refurbished as the VSOE. The train’s popularity is propelled by the film ‘Murder on the OrientExpress’, the truth is that author Agatha Christie never wrote a book with that title she called it ‘Murder in the Calais Coach’.

In 1982 the restored version of the VSOE departed from Victoria Station bound for Venice. Today the train offers guests authentic vintage carriages, evoking the era of European rail travel in the 1920s and 30s. Travelling in private cabins, passengers are attended by cabin stewards.

Each cabin is decorated in mahogany panels inlaid with individual marquetry patterns.

Passengers can choose from two types of compartment: Double and Single. The VSOE www.expresshospitality.com

has three restaurant cars. All meals are freshly prepared onboard by French chefs, lunch consists of three courses and dinner consists of four courses.

Breakfast and afternoon tea are served in the cabins.

The Canadian Rocky Mountaineer is a younger train but offers great experiences as it passes through the untouched Canadian hinterlands. On offer are over 45 Canadian vacation packages and four rail routes through British Columbia (BC) and Alberta.

Bob Nicholas, VP–Global Sales of the rail product, owned and operated by the Armstrong Group says, “The proposition for this product in India is immense and I am very positive about it. The product has been in existence for 20 years now but has been majorly promoted in the US, UK and Australia. Considering the growth opportunity from India among the BRIC nations, we consciously made an effort to promote the product here.”

There are three major

packages that will be launched in India viz Rail and Cruise Vacations, Rail and Winery Tours and City Stops in four routes.

Trains are perhaps where India has en edge over the rest of the world. Indian Railways with different state tourism boards have taken on the mantle of running luxury trains across India and that too successfully. To take the lead was the Palace on Wheels - the coaches of the train belonged to the rulers of princely states of Rajputana, Gujarat, the Nizam of Hyderabad and the Viceroy of British India.

After independence, these coaches were parked and remained so till in 1981-82 Rajasthan Tourism Development Corporation (RTDC) and Indian Railways launched Palace on Wheels. State government and the Railways brought infrastructural changes in the coaches while maintaining the aesthetics of the interiors alive. These coaches were later replaced by the air-conditioned broad gauge new train. Using this as a prototype Maharashtra and Karnataka also have their versions, Deccan Odyssey and The Golden Chariot, respectively. The popularity and advance booking on the Palace on Wheels was such that RTDC and Indian Railways had to introduce Royal Rajasthan on Wheels.

State tourism boards in India have gotten the luxury trains business right. Madhya Pradesh had approached the Indian Railways to work out a feasibility study to run a luxury train. The state's coordination sub-committee, together with the Hotel & Restaurant Association (Western India), had put forth the concept of having a luxury train called the Malwa Odyssey. There have also been some failures like The Royal Orient. The Royal Orient, a joint venture between the Tourism Corporation of Gujarat and the Indian Railways, which was January 16-31, 2013

M|A|N|A|G|E|M|E|N|T operating since 1995, ceased operations in 2004. According to sources from Gujarat tourism, the train had an attractive itinerary covering the most interesting tourism spots of Gujarat. However, it had to be discontinued as it was metre gauge line and there was demand to change the route to a broad gauged one. Most of Indian luxury trains are listed in the most popular luxury trains lists, this is just a great example of what forethought and future

The Palace on Wheels, rated as one of the top ten luxury train journeys in the world, offers a seven days trip across the forts and palaces of Rajasthan. Also added is the Taj Mahal in Agra. The train has 14 saloons, two restaurant cum kitchen cars, one Bar cum Lounge and four service cars. The train also has a wellappointed lounge, library and bar. The saloons have four cabins each attached with bath and shower. The newly introduced spa saloon, offers

planning can achieve for Indian tourism. These trains now also offer business requirements like board rooms and conferencing systems.

The aim now for these trains should be to reach out to different target audiences and not just the baby boomers.

There were talks with RailEurope and IRCTC to bring these trains under RailEurope’s network to reach out to wider audiences.

Florence Pasquier, commercial director, Rail Europe says that there is a huge demand for Indian luxury trains in the global travel and tourism market, and Rail Europe would be very keen to have them on their distribution list.

The demand comes from countries like Japan, Australia, Korea and South American nations.

“We already have the Rocky Mountaineer by VIA Rail in Canada; the Indian luxury train would be an additional train experience on offer,” she adds.

ayurvedic massage, other services include laundry services and doctor on request.

The government of Maharashtra and MTDC in a joint venture with the Indian Railways started the luxury train Deccan Odyssey. The train has 21 coaches out of which 12 are passenger cars accommodating eight people per coach (10 passenger cars, four couples per coach and two presidential suite cars, two couples per coach) one conference car, two dining cars, two generator cars with luggage storage, two staff spare car, one spa car, one bar car. The present capacity of the train is 80 pax. The journey covers some of the best places in Maharashtra namely, Mumbai, Sindhudurg, Tarkarli, Goa, Vasco, Kolhapur, Aurangabad and Nashik. It is a seven day long round trip itinerary.

The stone chariots of Hampi is the inspiration behind the nomenclature. A joint venture between Karnataka State Tourism and

Chugging away to luxury January 16-31, 2013

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Development Corporation (KSTDC) and the Indian Railways, The Golden Chariot has two itineraries - Pride of the South and Splendor of the South. Pride of the South covers destinations like Bengaluru, Kabini, Bandipur, Mysore, Hassan, Hampi and Badami in Karnataka, the Splendor of the South covers temple towns of Tamil Nadu and backwaters of Kerala along with destinations in Karnataka. The coaches have been named after erstwhile princely states of the south.

There are a total of 26 twin bed cabins, 17 double bed cabins and one cabin for the physically challenged. On board are also two restaurants, lounge bar, business centre, gymnasium and a spa.

RTDC had been receiving overwhelming responses for Palace on Wheels and the reservations for travel ran ahead and the train occupancy were full for coming few years. Owing to the demand RTDC introduced the Royal Rajasthan on Wheels. The train is newly built and designed in a contemporary royal style. The train, in a seven day trip, starts from Delhi and explores Jodhpur, Udaipur, Chittor, Sawai-Madhopur and Jaipur.

From Rajasthan the train moves on to Khajuraho temples in Madhya Pradesh, then Varanasi, and in the end at Agra. The coaches are divided in two categories – Super Deluxe Saloon, Emerald and Diamond and Deluxe Saloon, Ruby, Sapphire and Pearl. The two resto-bars, Sheesh Mahal and Swarn Mahal as well as a lifestyle spa.

The Maharaja’s Express offers five luxury train tours.

These tours explore Balasinor, Khajuraho, Jaipur, Bikaner, Taj Mahal, Udaipur, Varanasi and much more. There are 14 guest carriages including one presidential suite. The luxury train features two fine dining restaurants that each seat 42 persons and everyone on board dine together. There are two bars - Safari bar and lounge-cum-bar Rajah Club.

This Indian luxury train is owned and operated by Indian Railway Catering and Tourism Corporation.

Sailing as far as the horizon If it hadn’t been for Vasco Da Gama and his voyage, India would have remained undiscovered for a few more centuries. Gama and his crew’s sea-faring abilities were the reason why he landed in

India. Today, the basic philosophy of discovery remains the same but in a complete new form. Cruises as a business has picked up tremendously globally, and luxury cruises have further made a niche for themselves.

Companies like Cunard, Silversea, Crystal and Oceania offer services that might make five-star hotels green. For instance, Silversea was introduced in 1994 specifically targeting the ultra-luxury cruising industry. Its six cruise liners offer elegance and sophistication, all-inclusive fares and highly personalised service, has quickly set the benchmark in high-end cruising. Melvyn Yap, regional director for Asia, Silversea Cruises says, “To date, Silversea has one of the highest space-to-guest ratio in cruising, and nearly one to one staff-to-guest ratio.

Silversea changes with the times, while retaining its old world elegance. Apart from having your very own butler to attend to your every need, the suites are also customisable – from the size of the bed (twin or queen), the type of mattress (soft or firm), the kind of pillow (there are nine varieties available onboard), bathroom amenities (Bvlgari or Ferragamo, or hypoallergenic products), to the Pratesi bed linen, the cruise is the epitome of luxury.” The need to stay ahead and offer something new is the reason for Silversea to announce Galapagos as a new destination. “We have also announced the 2014 World Cruise 2014, an incomparable 113-day odyssey from Los Angeles to Barcelona aboard Silver Whisper, from January 6 to April 30, 2014,” adds Yap. Another luxury cruise company, Prestige Cruise Holdings and its Oceania Cruises in 2012 launched the Riviera, which features Bon Appétit Culinary Centre, a Canyon Ranch SpaClub, suites

by Dakota Jackson, Ralph Lauren home-furnished owner’s suites, and a grand Lalique staircase lit from above by a custom-made chandelier. Her distinguishing features include a museumworthy collection of fine art focusing on the works of some of Latin America’s most accomplished and admired contemporary artists and an Artist Loft with hands-on instruction.

Indians have taken to cruising like fish to water.

Amit Mathur, country head, MSC Cruises says, “Luxury segment in India is growing at EXPRESS HOSPITALITY

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M|A|N|A|G|E|M|E|N|T a compounded rate of 20 per cent and is currently estimated to be approximately US$ 5.8 billion. Studies published have estimated India to have 1,53,000 HNIs with a liquid asset base in excess of US$ one million. An aspiring middle class with rising disposable incomes coupled with FDI retail investment and government keen on reforms will help in overall growth of the segment.

With an international trip high on the To Do list, cruising offers a unique experience to these travellers.” He further adds that the cruise industry is the fastest growing sector within travel and is set for a compounded 15 – 20 per cent

growth annually in India.

“With time, more and more people are getting aware of cruises, the interest in an only cruise holiday is growing, this is evident from the growing FIT numbers. Having said that, cruising is still nascent in India and an Indian traveller prefers clubbing a few nights of cruising in his over-all holiday package. In the coming years cruising will gain more popularity, we will have to keep innovating and maintain high standards of service to delight our customers,” he says. MSC Yacht Club is a private club ambience and signature butler service.

“As a cruising market India has moved up and is continuously growing. The industry is growing now as

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people have understood the advantages of going on a cruise,” says Naresh Rawal, AVP sales – India and South Asia, Star Cruises. He adds that north India has grown the most over the years giving them good business, followed by the east and south regions.

“West has always been a strong market. In terms of percentage growth the west has not been so substantial but the numbers have gone up. The north has grown the most, eg from Punjab, there are a lot of FIT travellers and honeymooners; Rajasthan has also grown; from central India it has been Chhattisgarh and Uttar Pradesh,” adds Rawal, revealing some interesting market growth patterns.

In August 2011 RCI launched its Cruise Exchange Programme in India to offer timeshare owners dream holidays on the high seas.

“This programme will take members to some of the most fascinating parts of the world.

With more than a thousand cruise itineraries to choose from globally, the RCI Cruise Exchange Programme gives RCI members a plethora of options,” says Radhika Shastry, managing director, RCI India. RCI members can exchange their timeshare week for a discount on the price of a cruise on up to four cabins per exchange booking.

Alternately, if a member has already used their deposited week, they can still save on their cruise holiday with RCI’s special members-only rates.

To tap the Indian market further local companies and GSAs are going all out. Vivek Jain, director, Griffon Travels who is a GSA for Louis Cruises in India says, “We have built a very extensive website of all the various cruises of different categories we represent. In this website you can see ocean cruises options, ferry cruises, river cruises etc of different standards. We are constantly promoting and educating the trade and travellers about it.

In addition to this we do email broadcasting, brochure mailings, trade show.”

These are signs of the evolution in the Indian market, but very few projects have taken off in India and international cruise companies are skeptical of Indian cities as ports. Michael Haidar Ali, Micato Tours, whose guests sail on Royal Caribbean Cruises, Azamara Club Cruises, Silver Sea Cruises, Crystal Cruises, Cunard Cruise Line and Carnival Cruise Lines says, “There are a lot of ships calling in India, but there is www.expresshospitality.com

too much bureaucracy and it dissuades them from coming back. For example a 3000 passenger capacity ship has to provide four to five passport copies of each passenger at each port.” Louis Cruises which ventured into the Indian market in 2010 with sailings from Kochi eventually stalled operations. According to representatives of the company, the charges for a single call at Kochi port were US$ 25,000. Compare this with the fee at Maldives - US$ 2,500 for 24 hours or Colombo - US$ 4,000.

In comparison Indian river cruises have had a better luck but a lot more needs to be done. IndoBritish joint venture Assam Bengal Navigation, that had started its operations in 2003 offering long-distance cruises on Brahmaputra in Assam, initiated its river cruises on the river Hooghli in 2007, extending it to the Ganges in 2010. “Experience counts for everything here, and our expertise in the field of river cruising on both waterways is unrivalled,” states Ashish Phookan, managing director, Assam Bengal Navigation, adding that majority of the company's clients are from Europe. In recent times Assam Bengal Navigation has had an increasing share of clients from Australia, North America and Japan as well. The company currently has offices in Guwahati and the UK. Vivada Inland Waterways offers cruises throughout the year ex Kolkata. M V Nath, chairman and managing director, Vivada Inland Waterways says that India has a vast river length and coastline which has great potential. Four important cities are on the river cruise maps – Kolkata, Varanasi, Guwahati and Kochi. Seven major state capitals can get connected with coastline Kolkata, Port Blair, Chennai, Lakshwadeep island, Kochi, Goa and Mumbai. “Further, waterways through Bangladesh offer an excellent cruise opportunity to the Sunderbans area and to the remote areas of the north east. If the protocol of trade and cargo is extended for tourism by cruises also both countries will stand to benefit and strengthen IndoBangladesh relationship,” states Nath.

Cruising down the highway In 2009, in an effort to further utilise Indian roads for tourism, MoT GoI announced

guidelines for caravan tourism.

Under the guidelines, the caravans would be popularised and promoted by developing caravan parks in PPP mode.

The caravan parks would be approved by the MoT once they develop the minimum required facilities such as parking bays, tourist amenities centre, landscaping, toilets and adequate measures for safety and security of tourists. The caravan parks will provide electricity, water and sewage disposal facilities to the caravans which are parked. The caravan parks shall maintain environmental friendly and responsible practices. The MoT shall provide central assistance, which could be up to `five crore per destination to state governments/UT under its existing scheme. Assistance to the level of 25 per cent of the cost can also be provided for procurement of caravans in public sector corporations.

Caravans are Indian version of recreational vehicles or RVs as they are popularly known. Madhya Pradesh Tourism has taken upon itself the onus to run and manage caravan coaches in the state. Om Vijay Choudhary, chief general manager (operations and marketing), Madhya Pradesh Tourism says, “At present, we have three coaches operating where travellers can stay in it, and along with travel the length and breadth in three major circuits where we have launched this service in.”

Promoted as 'Holiday on Wheels', there are several packages that the state is promoting in three circuits with base in Jabalpur, Indore and Bhopal. He adds, “We are planning to add more circuits and more vehicles also urging private operators to participate to venture into this area of tourism and promote it simultaneously. We are promoting caravan tourism in all major marts and travel shows. With just three vehicles now, we have been able to clock 100 nights' occupancy in the past three months.” MP Tourism also boasts 64 hotel properties in the state and these have become the parking base for the caravans for power backs up, cleaning, etc. “There are all basic facilities available onboard and even Internet connection, thereby offering a comprehensive approach to the product. It is at the moment used extensively by honeymooners and small families,” informs Choudhary.

January 16-31, 2013

M|A|N|A|G|E|M|E|N|T SPOTLIGHT

265 years of history: Villeroy & Boch Former Federal Chancellor, Helmut Kohl once described the Villeroy & Boch company, which was celebrating its 260th anniversary four years ago, as 'Europeans of the first generation'. Operating internationally today, this brand company has also, however, been a pioneer and forerunner in many other areas. It represents a piece of European innovation, design and industrial history

n 1767, at a time when manufactories still largely governed the picture of working life in Europe, the Bochs began adopting early-industrial production structures.

Around the mid 19th century, when the term global player was still a long way off, Villeroy & Boch was already exporting beyond Europe to the USA, Russia and China. The high product quality and excellent price-performance ratio played a decisive role in this ability to compete internationally. Both had resulted from the extensive innovative activities carried out by the company's first generations, who had been businessmen, strategists, inventors and designers all in one person.

Although there were not awards for innovative achievements in those days, there were definitely awards for creative product quality.

The numerous medals

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January 16-31, 2013

Villeroy & Boch received at international exhibitions and trade exhibitions are the forerunners of the design awards it receives today.

From its very beginnings Villeroy & Boch has not only launched highly-competitive products, but has also helped mould the various stylistic periods since the Baroque. This is hardly surprising, as the company's great personalities were all artistically talented themselves. Having a sure sense of design and of the market, they have engaged the most able designers and professors to head their ateliers since the mid 19th century.

International artists, draughtsmen and (in the 20th/21st century) designers have been contracted and have contributed to the reputation of the Villeroy & Boch brand in the area of product aesthetics, trends and lifestyle. www.expresshospitality.com

It was the Bochs and Villeroys themselves who created this complex corporate culture throughout eight generations – a culture whose basic principles still exist today. The following historical outline documents the roles played by the major personalities in their respective era during the company's 260 years of existence.

Career switcher Francois Boch Lorraine was still an autonomous Duchy in 1748 when Francois Boch, the resident cannon founder, decided to convert his trade to serve more peaceful purposes and as a result, founded a small pottery.

The direction taken with this entrepreneurial reorientation was also followed by his three sons.

But first of all the political situation forced

them to look for a new production location when Lorraine was integrated into France. In order to avoid import duties to Luxembourg – which was a major sales area besides the domestic market – the brothers founded a factory in Septfontaines, Luxembourg in 1767 where they began early-industrial serial production. In 1782 they developed a kiln which held 13 times more charge than its predecessor.

Products from Septfontaines soon became a term for quality. A sales warehouse was set up in Brussels as early as 1775 and the French market was also served.

Though Francois Boch was a career switcher, the second generation displayed professionalism which is characterised by technical experiments and a talent for design. One of the brothers, Pierre-Joseph, worked incessantly to optimise the 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 20TH FEBRUARY, 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 • E-mail: express.hpf@gmail.com

M|A|N|A|G|E|M|E|N|T material and in 1789 successfully developed a secret recipe for producing limestone goods which looked extremely similar to porcelain, but which could be supplied incomparably cheaper.

Historical decision on location The French Revolution put an end to the flourishing enterprise. It was destroyed in 1794, but with the workers' help the brothers were able to completely rebuild it in just a few years.

Nevertheless, the Bochs looked for a new location.

In 1809, Jean-Francois – Pierre-Joseph's son – purchased the Old Abbey in Mettlach in the French 'Departements Sarre'. This location on the River Saar seemed favourable as the river here made the delivery of raw materials and the dispatch of finished goods considerably easier than in Septfontaines.

Educated at the Ecole de Sciences in Paris, JeanFrancois was responsible for numerous inventions, for example a completely new kiln system or a pyrometer, which gave the company a further technological advance. In 1829 he was able to considerably improve the material quality yet again by developing a light white, extremely hard earthenware.

Tableware democracy When deciding his corporate principles, JeanFrancois remained loyal to those of his predecessors, namely to optimise the quality of everyday commodities which were to be produced in large quantities, thus making them affordable for broader social classes. But this alone does not explain the company's upswing.

Without doubt a prestige factor also accompanied these products which looked increasingly like 'white gold'. As a result not only the desirability, but ultimately the sale of these products grew. Owing to its high price, porcelain – which had been discovered in 1708 and whose 'recipe' had been kept secret – was a luxury which up till then had been reserved for the nobility and upper classes.

This accounted for a large part of its allure among the middle-class buying public

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of the late 18th and early 19th century. Now the Boch company was offering a convincing, almost authentic version which introduced a piece of noble tableware into the middleclass home. This was the company's contribution towards a tableware democracy.

By 1830 the company was already exporting to numerous European countries. But in order to exist in Europe's economic framework, above all alongside the dominating English industry, JeanFrancois Boch made contact with Nicolas Villeroy, who was also an export-oriented ceramics manufacturer. In 1836 the former rivals concluded a merger

Private bathrooms – a market opportunity

agreement for the purpose of combining the strengths of both parties and to acquiring greater competitive power with their innovative abilities, production know-how and production capacity.

Already successful throughout Europe as a supplier of crockery, Villeroy & Boch trod new ground in the production sector in 1846. Tile manufacture commenced and was soon to progress to an innovation inspired by a Roman mosaic, namely 'Mettlacher Platten'.

The distinctive feature of these aesthetically refined tiles was their tremendously high degree of wear resistance, with the effect that numerous floors laid back then still exist today. In this case too, a relatively cost-effective means of production ensured a wide scope of sales opportunities.

These tiles were frequently used in the commercial sector, for example in the Bolshoi Theatre in Moscow, in the Hamburg underground, in a cathedral in Buenos Aires, in the tunnel under the Hudson River in New York or in the German Club in Tsingtao.

production of ceramic sanitary ware or "water-pipe articles" began at the factory in Wallerfangen. It was once again a technological leap – the slip casting technique and the development of traditional fireclay – which enabled cost-effective largescale production and with it a wider scope of marketing opportunities. Around 1900, at the same time as a drinking-water supply and sewers were introduced, Villeroy & Boch began concentrating on a room in private housing which was almost unknown to the majority of the population, namely the bathroom.

Gradually the bathroom became accepted as standard, but demand was not fulfilled until the second half of the 20th century.

Even then, Villeroy & Boch felt that the potential of the private bathroom was far from exhausted. It was necessary to rediscover the bathroom as an integral part of the home, as a living space. This was a vision. In 1975, Villeroy & Boch engaged Luigi Colani – the enfant terrible of the design world – to realise it. Colani created a completely new

www.expresshospitality.com

With its easy-care properties, the tile was predestined for use in public swimming baths and hospitals where there was a much greater demand for hygiene in the second half of the 19th century, following new knowledge acquired and progress made in the area of medicine. Eugen Boch, who had headed the company with Alfred Villeroy since 1842, also recognised the opportunities which lay in designing a private bathroom.

Tiles and washbasin sets were then also manufactured for this purpose. In 1870 the

bathroom concept. He was the first person to give consideration to the ergonomic aspects of this room and to optimising functionality in all of its areas. It was also Colani who introduced colour into the bathroom.

This revolutionary bathroom concept, which revolved entirely around people and their needs, sent out a clear message to the whole of the bathroom industry.

Innovative strength in international competition This was the first of many innovations which clearly influenced consumer requirements and

expectations. The knowledge that real innovations generate demand and stimulate the market is nothing new at Villeroy & Boch, but in these dynamic times it has acquired additional aspects. Real innovations strengthen the ability to compete on the international market. For this reason, an Innovation Management Department was set up in the year 2000 to search for innovative products systematically and on a broad basis. In 2005 Villeroy & Boch received the coveted 'German Business Innovation Award'.

Villeroy & Boch is represented by its products in 125 countries. In view of fundamental changes to the global market and consumer structure, the corporate strategy at the start of the 21st century is focussed on increasing Group internationalisation and globalisation. Once again it is the brand which is at the centre of this process and which –as an authentic piece of European culture and innovative strength – is fascinating consumers in the major growth markets of Asia and America.

January 16-31, 2013

M|A|N|A|G|E|M|E|N|T TRENDS

Time to smell the coffee Café outlets in China double over past five years as Chinese consumers develop a taste for coffee culture ith leading coffee retailers announcing m a s s i v e expansion plans across China and a new generation of coffee culture loving consumers, the market for cafés in China has never been better. Indeed, the boom in café culture in China has been highlighted by new research from Mintel revealing numbers of cafés in China have doubled over the past five years - increasing from 15,898 in 2007 to 31,783 in 2012. Mintel is an independent award-winning provider of world-leading market intelligence, delivering robust information, analysis and critical recommendations.

According to the research, over one in ten (12 per cent) urban Chinese consumers claim to have visited at least one coffee shop over the past year, a quarter (25 per cent) two or more and nearly the same number (24 per cent) three or more. One in five (20 per cent) urban Chinese consumers claim to have visited five or more coffee shops over the past year and

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just five per cent claim to not have purchased anything from one.

The boom compares with just modest growth for teahouses which have risen just four per cent over the same period from 48,842 in 2007 to 50,984 in 2012.

Matthew Crabbe, director of Asia-Pacific Research at Mintel, says, “Café chains only really began to appear in China in the late 1990s, and have grown very rapidly in number since. Meanwhile, the teahouse sector has struggled to find a response in terms of a successfully organised, branded, franchised chain - remaining focused on either tourists or low-spending older people looking for traditional places to relax and becoming less relevant to younger Chinese consumers. In the meantime, cafés have combined outlet expansion with adding value through encouraging consumers to trade up to higher-value coffees, snacks and meals.”

The combined value of the café and teahouse market in China in 2012 stands at RMB 71,599 billion - up from

RMB 31,785 billion in 2007.

Though the rates of growth in the market are expected to slow from those seen over 2007-12, the total market value should continue to grow well and Mintel predicts

2013 foodservice trend predictions The restaurant industry continues to make gains and consumers are feeling more confident about spending their discretionary dollars on dining out. So, what will they be looking for this year when they sit down at their favorite eatery?

Mintel has identified four trends set to impact the restaurant industry in 2013.“Through extensive research and intelligence culled from our menu insights database and consumer surveys, we’ve narrowed down the four biggest foodservice trends that consumers and restaurant operators alike will be focusing on when it comes to nutrition, menus and new concepts,” says Kathy Hayden, foodservice analyst at Mintel.The trends are as follows: Clever menu tactics Most commodity prices have risen, but none more than beef, and with consumer confidence still low, now is not the time for restaurants to institute drastic price hikes. From smaller steaks to “premium” chicken positioning, operators will use clever menu tactics to defray high ingredient prices in 2013.

Liquid assets Beverages have always been a reliable profit centre for restaurants, but relying on these add-on sales isn’t as easy as pouring a big gulp any longer.Today’s gourmet cocktails, craft beers and super-nutritional juices and smoothies have raised expectations for the beverage category, and keeping up with the waves of innovation will become a vital part of all segments of the foodservice industry.

Clean food, clean conscience While 2012’s 'pink slime' story may have simmered down, each new food safety scare leaves a residue that will continue for years to come. Growing consumer concern about food quality, processing and safety means that operators can’t cut corners when it comes to ingredient sourcing. And, whether it’s 'cage-free eggs' or 'made-on-premises', choosing the right menu language is as important as choosing the right ingredients in building customers’ trust.

24/7 hunger From roaming food trucks to self-serve coffee kiosks and fancier vending machines, fresh, high quality food is available in more places and whenever customers want it. Such all-access eating means that traditional restaurants need to adjust their business models and find ways to stay nimble to keep up with the many new ways people can feed their cravings.

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this to rise by 70 per cent between 2012 and 2017 to reach RMB 121,690 billion.

With rising costs of operation, teahouses have had to aim at higher-end consumers, who will pay more for more expensive teas, food and service, in order to develop as businesses. Indeed, nearly half (43 per cent) of teahouse visitors use them as venues for a business meeting, the second most popular reason for visiting after meeting up with friends or colleagues (59 per cent).

“The lack of strongly branded chains among the traditional teahouses means the sector has so far failed to meet the challenge posed by the rise of the café chains, while the few existing chains have focused on a very narrow, higher-end, generally older consumer segment.

Meanwhile, café chains have begun to sell Chinese tea, as well as coffee, posing a threat to the traditional teahouses, particularly winning customers from younger and lower-income groups who might have responded well to a middle-market teahouse chain. Given that the café chains continue to successfully sell tea to their core younger consumer market, there is evidence that there could be potential still in developing branded, franchised chains of

teahouses with a broader consumer appeal,” says Crabbe.

Differentiation is becoming increasingly important for café chains to stand out from the crowd and Mintel’s research highlights what factors influence Chinese consumers to visit them. Quality of food is the top priority for Chinese consumers in cafés, with 28 per cent claiming this is an important factor, swiftly followed by quality of beverages at 22 per cent. But it is not just food and drink luring consumers to café culture – 15 per cent of consumers claim to be influenced by ambience and atmosphere and eight per cent by hygiene standards.

All of these aspects factor above price - ranked as an important factor by seven per cent of consumers. Brand name is also cited by the same number (seven per cent).

In line with recent moves from international coffee retailers into the Chinese market, coffee is the top drink consumed by consumers at cafés - with 69 per cent of consumers who visit cafés claiming to drink this while there. This is followed by Fruit Juice (39 per cent), Iced Coffee (35 per cent), Tea Drinks (23 per cent) and Chocolate Drinks (19 per cent).

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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

Heritage hospitality gets hi-tech Eccleston Square Hotel, a member of Design Hotels is set to become London's most hi-tech hotel with state-of-the-art technical features in its design elements

istorical on the outside yet timeless on the inside, the ingeniously renovated 39-bedroom Eccleston Square Hotel, a member of Design Hotels will become London’s most hi-tech hotel.

Its groundbreaking technology will set it apart from modern contemporaries and bring to London something completely unique. The impressive Georgian building

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is located on an award-winning, pristine garden square, surrounded by creative and chic fashion shops, galleries and a myriad of stylish restaurants and bars.

Behind its doors lies an ultra-modern hideaway, an ‘urban cocoon’ with cuttingedge technology in every room. High ceilings and enormous original windows dominate throughout the building, Black Murano glass

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chandeliers and Promemoria furnishings provide a tasteful yet sumptuous feel to the public areas which include a reception, media lounge, bar and restaurant.

Eccleston Square Hotel has pulled out every stop to deliver the most advanced, state-of-the-art bedroom interiors with 46” 3D Neo Plasma TVs. One can enjoy complimentary high speed wireless internet, a library of

complimentary 3D Blu-ray films, and complimentary calls to London numbers, with international calls at VoIP cost, using the same technology as Skype.

Advanced features include finger-tip control pads for every possible function: lighting, curtains, TV, soundtrack and temperature, which can be preset by the guest prior to their arrival.

An iPad2 in every room will

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E|D|G|E allow you to manage your entire guest experience.

From ordering in room dining, setting what time you would like housekeeping, and even getting yourself on the guest list of some of London’s famous clubs.

Each room has a high pressure rainfall shower, with multiple massage heads, XXL fluffly towels custom bathrobes and sensorial beauty products from L’Occitane. A ‘Smart glass’

wall turns opaque giving the additional privacy when needed, and a flat screen TV incorporated into the mirror ensures you don’t miss the headlines whilst brushing your teeth.

A world first - every bedroom at Eccleston Square features a bed from acclaimed Swedish manufacturers, Hästens – ‘makers of the world’s best beds’.

Electronically adjustable at a touch of a button these beds

are a dream and even feature a relaxing massage programme.

In keeping with the exquisite design of the hotel, the restaurant, ‘Bistrot on the Square’ is decorated in muted greys, white and black; with a striking feature fireplace, theatrical crystal chandeliers and contemporary leather and wood-panelled walls. Positioned on the ground floor Bistrot on the

Square will bring authentic, high quality and affordable French Bistro dining to Belgravia, headed by Chef Stephane Martin-Guerrero.

Wellbeing, comfort and the soundest night’s sleep are central to the design concept being implemented by Olivia Byrne. Through the sleek design and 007-smart wizardry – Olivia aims to bring to London a whole new 21st century genre of city hotel.

A digital concierge The new iRiS Lobby app is designed to serve all the same functions as a hotel’s concierge This interactive digital concierge supports multiple languages and enables guests to access information around the clock. An email sharing function allows guests to send specific information, URLs or PDFs directly from the app to their email address for future reference. The fully bespoke app is designed according to hotel brand guidelines, maintaining the property’s individual look and feel and does not require integration into the hotel’s property management system. iRiS Lobby can also serve as a powerful marketing tool by allowing the hotel to promote specific events or

RiS Software Systems, a leading guest services application providers, has launched the latest offering in their line-up of cutting-edge hospitality applications. The new iRiS Lobby app is designed to deliver information about the hotel and the surrounding area, including current weather forecasts, transportation schedules and latest hotel offers.

Displayed on both the iPad and larger format touch-screens, iRiS Lobby is intended to serve all the same functions as a hotel’s concierge and can be strategically placed to

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facilities. Adding content is quick and easy through iRiS Manager, the simple to use yet sophisticated Content Management System.

“We are constantly seeking to push communication boundaries and have been asked by many hotels we work with to develop this for them.

We see this as a vital part of our offering for hotels, enabling them to keep guests advised of all the services and facilities they offer, any special offers and events that may be taking place, while also making them feel at ease,” commented Jason Jefferys, CEO of iRiS Software Systems.

entice the guest to take a look where they may not have engaged a concierge normally. Through touchscreen technology, guests can learn more about the hotel’s services and facilities, local attractions, tours, restaurants and nightlife, all of which appear invitingly through attractive visuals. Carefully positioned on stands in the lobby of the hotel, the application also provides customers with the option to print important documents, directions to recommended restaurants as well as their airline boarding passes. www.expresshospitality.com

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Hospitality

Life

EVENT ROUNDUP

Exemplifying excellence Apart from rewarding most deserving candidates, issues pertaining to the growth of the hospitality sector took centre stage at the Indian Hotel Academy and Association of Hospitality Professionals’ annual event

ndian Hotel Academy and Association of H o s p i t a l i t y Professionals hosted their annual event 'Hospitality Rendezvous – 2012' with great zeal and enthusiasm on December 22, 2012 at FICCI Auditorium, New Delhi. The event was inaugurated by Sanjeev Rampal, vice president – Operations, Jaypee Hotels and was also graced by hospitality intellectuals like Rajindera Kumar, managing director, Vivanta by Taj; Mukesh Singhal, joint president – Operations, Jaypee Hotels; Shreesh Saxena vice president – Hotels, ITDC; Ramesh Takulia, director - Learning and Development, Taj Hotels, Resorts and Palaces; Anil Mohan, senior vice president P&S -Jaypee

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Greens; Prasenjit Guha Thakurta, general managerRadisson Blu Marina Hotel; Devender Kumar, vice president - F&B Production, Hotel Le Meridien, New Delhi; Nilesh Mitra, senior director, Human Resources, South Asia, Carlson Rezidor Hotel Group; Vinod Gulati, managing director, Gulati Restaurant, Pandara Road; Rajiv Chopra, general manager, The Janpath Hotel; Pradeep Kumar, resident manager, Jaypee Greens; Atul Shanker Mishra, executive chef- Hotel The Royal Plaza; SV Dua, executive chef - The Ashok; Gurjyote Singh Sethi, chef de cuisine - The Claridges; Nawab D Hasan, senior training manager, The Leela Palace, New Delhi; Mukesh Kumar, chef, Hotel Samrat; Vijay Anand Bakshi, Chef & B manager,

Ibis Hotel; Nishant Singh, front office manager, Radisson Blu Marina Hotel; Ankita Saxena, training manager, Kingdom of Dreams; Vaibhav Bakshi, assistant manager F&B, Radisson Blu Hotel; Naubal Kaushik, assistant manager, ITDC; Dinesh Kumar Gupta, assistant manager HR- The Royal Plaza Hotel; Lakshay Nirula, manager concierge, Taj Mahal Hotel.

During the event, issues pertaining to the growth of the hospitality sector were discussed by leading professionals from the industry.

Rajender Kumar, director, Vivanta by Taj Ambassador; Shreesh Saxena, vice president - hotels and corporate executive chef, ITDC; Ramesh Takulia, director Learning and Development, Taj Hotels, Resorts and January 16-31, 2013

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Palaces; Chef Devender Kumar, vice president - F&B Production, Hotel Le Meridien, New Delhi; Rajiv Chopra, general manager Hotel Janpath and Nisheeth Shrivastava, director studies - NCHMCT were among the speakers. The vote of thanks was delivered by Devipshita Gautam, president, AHP. To recognise the visionary spirit of hospitality champions, Association of Hospitality Professionals designed various categories of awards that were conferred upon hospitality professionals over the past three years. These unique awards reward and recognise the most deserving hospitality professionals and companies exemplifying excellence, making an outstanding contribution to the industry.

Association of Hospitality Professionals, an exclusive non-profit organisation has been established with the aim to increase networking among hoteliers and to recognise the achievers and performers of the hospitality industry. The aim is to secure for the hospitality industry and its professionals, its due status; project the role of hospitality industry as a contributor to employment generation and sustainable economic and social development and to build an image for this industry.

AHP AWARDS 2012

Outstanding contribution to hospitality industry 2012 ● Mukesh Singhal (joint president - operations) Jay Pee Hotels ● Shreesh Saxena- (vice president - Hotels cum Corp.

Exe. Chef) - ITDC ● Ramesh Takulia (director - learning and development) Taj Hotels, Resorts and Palaces ● Devender Kumar (vice president - F&B proJanuary 16-31, 2013

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duction) Hotel Le Meridien, New Delhi ● Nilesh Mitra - (senior director, HR, South Asia) Carlson Rezidor Hotel Group ● Vinod Gulati (Managing director - Gulati Restaurant, Pandara Road) ● Bhanu Verma - (general manager – learning & development) Old World Hospitality ● Lifetime Achievement Award - Rajender Kumar (director, Vivanta by Taj Ambassador) ● Upcoming Training Manager-2012 - Supreet Wadhawan (assistant manager - training, The Park, New Delhi) ● Outstanding Training Manager-2012 - Nawab Dilaweez Hasan (senior training manager - The Leela Palace New Delhi) ● Outstanding HR Manager 2012 - Amita Mishra - HR manager- Park Plaza Gurgaon) ● Popular choice Restaurant of the year - 2012 - The Great Kabab Factory ● O u t s t a n d i n g Restaurant 2012 - Punjabi

By Nature ● Outstanding Banquet 2012 - All Heavens Banquet ● Outstanding Facility Management Company 2012 - The Professionals ● O u t s t a n d i n g Management Aptitude 2012 - Nishant Madhukar (senior manager – training & development Unitech Hospitality & Facility Management) ● O u t s t a n d i n g Hospitality Reporting 2012 Express Hospitality ● Outstanding F&B Retail Organisation 2012 Devyani International ● O u t s t a n d i n g Hospitality Aptitude 2012 Subash Babu ● Upcoming Caterer 2012 – Kandpal Tent & House ● Outstanding Caterer 2012 - Bikanervala ● O u t s t a n d i n g Hospitality Supplier 2012 FCML. EXPRESS HOSPITALITY

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Movements Courtyard by Marriott, Mumbai International Airport

Clarion Collection New Delhi Ankush Sharma has been appointed as general manager, Clarion Collection New Delhi. In his new role, he will be responsible for co-ordinating and maximising hotel’s human resources, achieving optimum standards of service and value to hotel guests within profit objectives and in a manner consistent with the company’s philosophy and policies. He has over 12 years of experience in the hospitality industry.

Akshya Sethi has been promoted as resident manager at Clarion New Delhi.

In his new profile he will be responsible for handling hotel operations besides handing sales department. He has been associated with Clarion New Delhi since 2006 as director of sales.

Courtyard by Marriott, Chennai Sidharth Bhardwaj has been appointed as sous chef at Courtyard by Marriott, Chennai.

Prior to this, he has worked with hotel groups such as Le Zodique, Brewberrys, Pastamania and Mayfair Banquets.

Amit Dash has been appointed as executive sous chef at Courtyard by Marriott Mumbai International Airport. His professional experience boasts of ITC Park Sheraton Towers and Taj Connemara. Chef Dash has also worked as head chef to the IPL team, Chennai Super Kings. Having studied at International Hospitality Management from Queen Margaret College in Edinburgh, he also holds a diploma in Hotel and Catering Management from IIHM, Kolkata.

Courtyard by Marriott Gurgaon Courtyard by Marriott Gurgaon has appointed Ashis Rout as new executive chef.

In his current profile, he will oversee the culinary operations at the hotel ensuring excellence, dining distinction. Prior to joining Courtyard by Marriott, Gurgaon, he served as an executive chef at Ananda in the Himalayas and has worked as senior sous chef for Ista Bangalore.

The Westin Mumbai Garden City Dashwijith Patalli has been appointed as venue manager – Seasonal Tastes at The Westin Mumbai Garden City. His prior assignments include as acting manager – Restaurants & Beverages at Sahara Star, Mumbai; assistant restaurant manager at Grand Sarovar Premiere and F&B supervisor at Intercontinental, Marine Drive.

Ranjana Pal has been appointed as assistant HR manager at The Westin Mumbai Garden City. Her prior assignments include as human

resources manager at Le Meridien Hotels Ahmedabad; assistant manager HR at St Laurns Hotels and Officer HR at Uflex.

Stephanie D’Silva has been appointed as director of sales and marketing at The Westin Mumbai Garden City. Her prior assignments include as director of sales at Taj Hotels,

Resorts & Palaces Mumbai; commercial sales manager and deputy sales manager at Taj Hotels, Resorts & Palaces.

Vinay Singh has been appointed as account director at The Westin Mumbai Garden City. His prior assignments include as assistant director of Sales, Hilton Worldwide – Mumbai; assistant director of Sales at Sai Palace Hotels and Le Royal Meridien and head sales and marketing at KHPL Group, Mumbai.

JW Marriott Hotel New Delhi Aerocity JW Marriott Hotel New Delhi Aerocity has appointed its senior management team ahead of its 2013 opening. Balan Paravantavida has been appointed as general manager, who has been working for Marriott International since 1984.

Prior to this, he served a two-year term as general manager of the Pune Marriott Hotel and Convention Centre. He has spent over 10 years at the Marriott Marquis in New York.

Josef Schuppler takes on the role of director of operations at the hotel. He tables invaluable multi-property experience, offproperty events and expertise in F&B as well as operations

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management.

Neeraj Maharshi joins as the director of sales and marketing at JW Marriott Hotel New Delhi Aerocity and has been associated with Marriott International since December 2010. In his role he will work towards maximising hotel revenue from different market segments and lead the hotel’s sales team to create and implement innovative sales programmes.

and are fully aligned with the company’s strategies and objectives.

Girish Krishnan has been appointed as the executive chef at the hotel.

Prior to this, he was the executive chef at the Hyderabad Marriott Hotel & Convention Centre.

Jagdeep Chauhan joins as the director of human resources. He is responsible for ensuring that the broad spectrum of human resources programmes and services support the company’s business operations www.expresshospitality.com

January 16-31, 2013

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Website : www.jaivanti.com

January 16-31, 2013

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Express Hospitality Business Avenues To Advertise in

Business Avenues Please Contact:

■ Mumbai: Rajan Nair - 09821076065 ■ Delhi: Pranshu - 09810841431 ■ Delhi Associate : Manoj - 09818073441 ■ Chennai & Hyderabad : Shukla : 09849297724 ■ Bangalore: Sreejit : 08867574257 ■ Kolkata: P Basu - 09830130965

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January 16-31, 2013

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Playboy passion fter Playboy announced its entry into the Indian hospitality market in partnership with PB Lifestyle, it was time for the Playboy party at Gadda da Vida at the Novotel.

The action included a dancer in a life-size martini glass followed by a fashion show that featured models in Playboy bunny costumes down the ages. Seen at this packed party were the likes of Akshay Kumar, Imran Khan, Geeta Basra, Ram Gopal Verma and Vivek Oberoi. And guests had the first look at the Indian bunny costume that blended traditional Indian sensibilities and the chic glamour of Playboy. And you heard that riding on India’s affinity for upscale lifestyle experiences, the new venture would see the launch of India’s first Playboy beach café in Goa with future plans for additional openings of clubs, cafés and hotels across the country.

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WEEKEND SCENE AND HEARD

Marcellus Baptista

Akshay Kumar and Playboy bunnies at the Playboy party at Novotel

WHAT'S HAPPENING IN MUMBAI’S HOTELS? A PEEK INTO THE PARTY CIRCUIT AND EVENTS IN THE CITY...

Wine and dine

Trendy spirit rey Goose style du jour (style of today) is a distinct platform to engage with leading opinion makers in the fashion industry to showcase trends in style along with culinary arts and mixology. You experienced this at Tote as the luxury vodka brand teamed up with style forecaster Shweta Uttam who predicted five cutting-edge trends that will dominate spring/summer 2013. And these breakthrough styles were brought to life by three fashion and lifestyle magazines, Elle, Harper’s Bazaar and L’Officiel. It was a feast of fashion with models showcasing the creations, while guests enjoyed chef-restaurateur Rahul Akerkar’s specially designed menu paired with the vodka cocktails created by mixologist Zdenek Kastanek.

Wedding wows t was all very elegant and exquisite at the wedding reception of well-known restaurateur Riyaaz Amlani and Kiran Chaudhry of Lahore. Gold and off-white formed the delicate detailed décor at the poolside of Sun-n-Sand, the iconic five-star hotel that is celebrating its 50th anniversary.

The al fresco garden bar area was the happy venue for guests to imbibe the choicest spirits and signature cocktails, while a traditional Awadhi buffet awaited them. Shonali Nagrani, Harman Baweja, Boman Irani, Candice Pinto, Anchal Kumar, Nina Manuel, Juhi Pande, Sarah Jane Dias, Rohit Roy, Binal Trivedi, Rashmi Nigam and many others were seen.

And the night came to an end with the bridal couple and friends lighting lanterns that were released in the air to mark their eternal union.

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Catherine Oden, Xavier Cappelut, Zhun & Jean-Raphael Peytregnet and Bernd Schneider at the Beaujolais Nouveau event at Sofitel he stylish Sofitel Mumbai BKC was the happy venue for the celebration of the traditional French wine Beaujolais Nouveau 2012 under the exclusive patronage of the Embassy of France in collaboration with Air France and Atout France.

The young and fresh wine was uncorked by Bernd Schneider, GM, Sofitel Mumbai BKC and this nouveau wine was accompanied with an array of cheeses and charcuterie flown in from France with a French extraordinaire menu complementing the nouveau passions.

Catherine Oden, director, Atout France; Xavier Cappelut and Jean-Raphaël Peytregnet, Consul General of France in Mumbai, were all there.

T Mugdha Godse and Maheka Mirpuri at the Grey Goose party at Tote January 16-31, 2013

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Riyaaz Amlani and Kiran Chaudhry at their wedding reception at Sun-n-Sand

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WEEKEND E V E N T S

Incredible flavours

Live, Love, Dance

Dr K Chiranjeevi (right), tourism minister, Government of India; Anil Bhandari, chairman, organising committee, Chef Awards and Chef Davinder Kumar, president, Indian Culinary Forum at the launch of the book '50 Master Chefs' on the occasion of the Indian Culinary Forum’s ninth Annual Chef Awards held at The Ashok, New Delhi

(L-R): Harsh Ajmera, director, Adamo Hospitality and Rabbi Shergill at Adamo The Bellus Goa, hospitality partner for Windsong & Sunburn

Sumptuous delicacies

Extending reach

(L-R): Martin Herr, MD, Hafele Blum India; Tshering Yonten, Hafele franchise owner Bhutan; Jürgen Wolf, managing director, Häfele India at the launch of Hafele exclusive design studio in Bhutan

Gujarati Kitchen - family recipe for the global palate by Bhanu Hajratwala was launched at St Mark's Hotel

Consistent energy savings

Special bond

Novotel employees led by newly appointed Jean-Philippe Lagarde, general manager, Novotel Hotel Mumbai Juhu Beach visited Dilkhush Foundation to celebrate Christmas and New Year with children

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Pranab Mukherjee, president of India conferred the National Energy Conservation Award 2012 to The Leela Palace Bangalore

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January 16-31, 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 IND.EXP.PSO.