Food & Hospitality World September 1-15, 2014

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 ER ST W H I L E E X PR E S S H O S P I TA L I T Y •

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September 1-15, 2014 Vol 2 | No. 24 | Pages 92 | `50

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September 1-15, 2014 Vol 2 | No. 24 | Pages 92 | `50

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EDITOR’S NOTE

Small towns, big business

T

he hospitality industry in India seems to be undergoing constant metamorphosis across segments and it is surely and steadily gaining ground after some turbulence the industry faced during recent times. The forthcoming FHRAI Convention in Jaipur will presumably witness some quality discussions and realistic roadmaps being charted keeping in view the change in leadership at the centre. Interestingly, the convention venue is in a region that witnessed a sweeping electoral victory to form a government that is predicted to be robust.

My recent trip to the city of Jaipur did reflect a picture of a positive growth path wherein the city is all set to welcome leading international brands in the near future. Local investors are looking at the hospitality sector both for the glamour quotient as well as a business proposition. Hence the city is surely attracting interesting hospitality investment as local developers are roping in international brand names to manage business hotels in the region.

Plans are also under discussion to build a convention centre in Jaipur. From a leisure tourism hub with haveli and palace style resort properties, the city will also be home to business hotels

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“ There is no doubt today that the potential of India’s upcoming towns and cites is immense and it is prudent as a business plan to seek opportunities in these new emerging hubs to set one’s brand right and with foresight ”

with international branding. The growth story seems to be gathering pace. There is no doubt today that the potential of India’s upcoming towns and cities is immense and it is prudent as a business plan to seek opportunities in these new emerging hubs to set one’s brand right and with foresight.

Our FHRAI special issue also touches on serious topics of concern in the industry, from HR and training, to technology and F&B. When it comes to HR, several measures like adopting a robust selection process, investing in a comprehensive training programme and giving the right compensation package have been practised and widely advocated; however, a high dependence on skilled manpower still remains a critical challenge for hotels. In F&B space, market conditions are improving and as a larger amount of money is being invested in the restaurant space, the standard of restaurants in India is also improving and increasing. Setting global benchmarking practices has become imperative as it is the key tool in assessing a hotel group's performance and establishing its standing against competitors.

REEMA LOKESH Editor

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CONTENTS SPA & WELLNESS

Vol 2 No.24 SEPTEMBER 1-15, 2014

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

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CONTENT TEAM Mumbai Kahini Chakraborty Rituparna Chatterjee New Delhi Archana Sharma Kolkata Joy Roy Choudhury DESIGN National Art Director Bivash Barua Deputy Art Director Surajit Patro Chief Designer Pravin Temble Senior Graphic Designer Rushikesh Konka Senior Artist Ratilal Ladani Kiran Parker Scheduling & Coordination Rohan Thakkar Photo Editor Sandeep Patil MARKETING General Manager Sachin Shenoy Marketing Team Dattaram Kandalkar Rajan Nair Ashwani Kumar Shukla Sreejith Radhakrishnan Pranshu Puri Yoginder Singh Ajanta Sengupta NATIONAL FOOD & BEVERAGE SALES Sasi Kumar G Keshav Barnwal INTERNATIONAL FOOD & HOSPITALITY SALES Soumodip Ghosh Dhananjay Makharia PRODUCTION General Manager B R Tipnis Manager Bhadresh Valia

IMPACT OF CULTURAL TRADITIONS ON SPA TRENDS ISPA’S EVENT IN NEW YORK SAW TREATMENTS ORIGINATING FROM HISTORIC CUSTOMS

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Food & Hospitality World Published for the proprietors, Global Fairs & Media Private Limited, by Vaidehi Thakar at Express Towers, Nariman Point, Mumbai 400 021, and printed by her at Indian Express Press, Plot EL-208, TTC Industrial Area, Mahape, Navi Mumbai. Editor : Reema Lokesh* (*responsible for selection of news under PRB Act). @ 2012 Global Fairs & Media Private Limited. All rights reserved throughout the world. Reproduction in whole or part without the Publisher's permission is prohibited.

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India to get its first Conrad brand in 2015 Akshay Kumar Mumbai HILTON WORLDWIDE and K Raheja Constructions Group is all set to launch the Conrad brand in India in 2015. The first Conrad property will be a 312 room property and will be located in Pune, Maharashtra and will be launched anywhere in the FY2015-Q3 or Q4. This will be the hospitality group's first luxury category hotel in India. Presently, Hilton has established four out of its 11 brands in India. Conrad Pune will be located within the central business district of Pune, near Kalyani Nagar and premier residential neighbourhood of Koregaon Park and Bund Garden.

Speaking exclusively to Food & Hospitality World about the new property, Daniel Welk, vice president, operations-India, Hilton Worldwide, said, “India is strategically an important market for Hilton Worldwide. The recent announcement of visa on arrival by the Government of India,

Daniel Welk

more tourists will visit this country. India has some of the sought after destinations which are on the bucket list of all foreign tourists. We will be launching our luxury product, Conrad in 2015. The India market definitely understands opulence, so we are very optimistic about launching the Conrad.”

The property also includes a wide range of dining options with six food & beverage outlets and MICE facilities like conference rooms and a ban-

The India market definitely understands opulence, so we are very optimistic about Conrad quet. Speaking about the Pune market, Welk explained, “Presently, in India there is no Tier I and Tier II cities, as all the smaller cities are growing rapidly. Pune is a key gateway destination and we are delighted to establish our brand's presence in India, one of the key strategic growth markets for Hilton Worldwide.”

At present, Hilton Hotels & Resorts; DoubleTree by Hilton; Hilton Garden Inn and Hampton by Hilton have a presence in India.

Deccan Odyssey returns with new changes Rituparna Chatterjee Mumbai MAHARASHTRA Tourism Development Corporation (MTDC) has relaunched its luxury train Deccan Odyssey with 10 new itineraries and an upgraded menu. MTDC has partnered with Cox & Kings to manage the onboard and off-board services of the train for a period of five years. The contract can be extended for another five years. The 10 new itineraries to be offered will cover destinations in Maharashtra like Shirdi, Pench National Park and Tadoba National Park, and different destinations of neighbouring states like Karnataka, Gujarat. Since its launch in 2004, the luxury train's network was limited to Maharashtra covering destinations like Ratnagiri, Sindhudurg, Goa, Belgaum, Kolhapur, Pune, Nashik, Aurangabad, Ajanta-Ellora.

The luxury train will also be offering a menu upgrade which will include cuisines from different regions that the train will be travelling to along with continental cui-

Yo u r

R e l i a b l e

sine. The Deccan Odyssey will commence its journey from October 4, 2014.

Speaking about this relaunch, Dr Jagdish Patil, managing director, MTDC stated, “Through this relaunch we want to showcase Maharashtra in a new way.

Out of six to seven million foreign tourists visiting India, 24 per cent visit Maharashtra and this new move will definitely help in promoting the state.” When asked about the price at which the new itineraries would be available, Arup Sen, director, special projects, Cox & Kings stated, “As per RBI guidelines, there will be no pricing difference for foreign and domestic tourists. Plus, we are positioning the brand as affordable luxury and the pricing will differ based on the itineraries.”

The Deccan Odyssey has a capacity to carry 88 passengers and consists of 21 coaches including 12 passenger cars, one conference car, two dining cars, two generator cars, two staff cars, one spare car and one bar car.

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'The sector's long-term prospects remain undiminished' In an exclusive interaction, SM Shervani, president, Federation of Hotel and Restaurant Associations of India (FHRAI) talks about the high expectations from the 49th FHRAI Annual Convention, and how new benchmarks will be set this year in terms of influence, impact and innovation. By Sudipta Dev What are the reasons that you chose the subject of the convention as 'Hospitality & Tourism: The key to unlocking India's global potential' this year?

The past few years have witnessed a volatile phase for the tourism sector, on account of global geopolitical uncertainties and a sharp economic slowdown. However, we firmly believe that this turbulence is only transient, and the sector's longterm prospects as well its strategic role in supporting our country's quest for inclusive development, remains undiminished. Our confidence has been further buoyed by the fact that the new government has ardently articulated that tourism will be among its top five priorities for reinvigorating 'Brand India'. It is this very optimism and fervour, which has inspired the choice of our theme for the 49th FHRAI Annual Convention 'Hospitality & Tourism - the key to unlocking India's global potential'. This event will provide an opportune forum for enriching deliberations on how our industry can adroitly navigate the adverse impact of multiple near-term headwinds which we confront, and focus on exploring new frontiers and vistas for sustainable future growth and profitable investment.

What will be the key highlights of the agenda? Any new focus area this year?

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In keeping with the ambitious and overarching convention theme, we have conceptualised a multidimensional agenda.

Our business sessions have been meticulously structured to encompass macro level policy issues as well as major strategic and tactical dynamics which are underway in various segments of the industry. The challenge of capacity-building in a volatile market, preparing for a forthcoming investment boom in the Indian restaurant sector, leveraging technology and social media as a competitive tool, raising finance, envisaging mechanisms to bridge the growing manpower deficit, etc, are some of the pivotal and pertinent subjects of our focus.

Alongside the convention, we are also organising a hospitality expo, which will showcase contemporary innovations and best practices in our rapidly evolving industry. I am particularly delighted that the coveted FHRAI Awards are to be conferred at the convention by the honorable union minister of tourism. These awards have been instituted

by FHRAI to encourage and recognise entrepreneurial leadership, individual professional excellence and exemplary initiatives to promote environmental sustainability in the hospitality industry.

Another unique highlight of the convention will be the release of a joint study conducted by FHRAI and Jones Lang Laselle (JLL), illuminating the key trends in hotel management contracts in India.

Are you looking forward to any particular outcome from the convention?

Our business sessions have been meticulously structured to encompass macro level policy issues as well as major strategic and tactical dynamics

FOOD & HOSPITALITY WORLD

September 1-15, 2014

S M Shervani

One outcome that we eagerly anticipate from this sincere endeavour is underscoring the imperative of convergence and synergy between all stakeholders, towards the shared pursuit of positioning India as a world leader in tourism. It is only with greater coordination, congruence and cohesion in the efforts of the central government, individual state governments, industry and our partners in civil society, that Indian tourism can move beyond the current tipping point to make a giant leap forward and unlock its true global potential.

Do you believe the 49th convention will create a milestone?

Over the decades, the FHRAI Convention has built an enduring legacy of being one of the most widely attended and prestigious events in the Indian hospitality industry. The enthusiasm and excitement which the forthcoming convention in Jaipur has already generated among our members, makes us amply confident that this event will not only surpass the high expectations but also set new benchmarks in terms of influence, impact and innovation.

The major names who will be attending this year I am truly gratified that we will have an opportunity to tap the wealth of experience and incisive insights of some of the most accom-

plished professionals, inspirational entrepreneurs and admired business leaders of our industry.

Among the hotel and restaurant industry stalwarts who have already confirmed their participation in the FHRAI Convention as speakers and panelists, are – Vivek Nair (CMD, Hotel Leelaventure), Patu Keswani (CMD, Lemon Tree Hotels), Jyoti Narang (COO, Taj Hotels, Resorts & Palaces), Ajay Bakaya (CEO, Sarovar Hotels & Resorts), Manav Thadani (chairman, HVS Asia-Pacific), Ajay Nath (co-founder, Neemrana Hotels), Ed Fitch (executive VP, Asia Pacific, JLL H&H Group), AD Singh (managing director, Olive Bar & Kitchen), Rahul Akerkar (managing director, deGustibus Hospitality), Ajay Saini (COO, Yo!China), Chef Manjit Gill (ITC WelcomGroup), Vineet Verma (CEO, Brigade Hospitality), Sudeep Jain (VP, Acquisitions & Development, South Asia at Starwood Hotels & Resorts Worldwide), Rajeev Sharma (VP development, South West Asia, IHG), Homi Aibara (partner, Mahajan and Aibara), Rajeev Menon (area VP, South Asia- Marriott), Chef Sanjeev Kapoor (Khana Khazana), Mandeep Lamba (MD, JLL H&H India), and many more.

A number of distinguished dignitaries from the highest echelons of the central and various state governments will also be gracing the FHRAI Convention.

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WB Tourism launches portal to facilitate online bookings of lodges ETW Team Kolkata WEST BENGAL Tourism has launched a website that enables tourists to make bookings for any of its 27 lodges and 22 bungalows run by the state forest department. Bookings for the lodges and bungalows can now be done on www.wbtourism.gov.in and www.wbtdc.gov.in, using various online payment options.

“Tourists can now book the state forest department's bungalows as well as select package tours through this website,” said

The tourism department plans to set up tourist hub in Junglemahal Bratya Basu, tourism minister, West Bengal, adding that, the state tourism department has also spoken to the home department for deployment of a special police team at several tourist locations in the state to ensure safety and security of visiting tourists.

Elaborating on the plans for the upcoming Durga Puja festival, he informed that the state tourism department will arrange package tours this year as well as launch special air-conditioned buses for city tours.

Tourists will be served lunch at one of the renowned family-run pujas in North Kolkata. Besides this, the state tourism department is also planning to set up a tourist hub in Junglemahal in West Midnapore district of the state which will also help in creating employment opportunities for the local people.

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India Tourism encourages B&B scheme to balance shortfall of rooms Akshay Kumar Mumbai INDIA TOURISM and Maharashtra Tourism Development Corporation (MTDC) have joined hands to promote the Bed & Breakfast (B&B) scheme by simplifying the procedures. Presently, there is a shortage of rooms in many tourist areas, including both the smaller towns and the metro cities. According to a report, India requires an addition of 1,90,000 rooms by 2016 to accommodate tourists.

Speaking about the Bed & Breakfast scheme, Vikas Rustagi, regional director, India Tourism, said, “The growth of budget hotels should be encouraged as building a hotel is a cost intensive process and the availability of land in the metro cities are a big issue. We are encouraging more people to join the Bed & Breakfast scheme.

The state government does not levy any commercial tax on the Bed & Breakfast units which is an added advantage.”

MTDC has given certain guidelines to start a unit, the most important specification is that there must be minimum two rooms and not more than five rooms in the unit.

Also, the owner must stay in the property and keep a check on the quality and hygiene.

The India Tourism also wants to promote the culture and tradition of our country through the B&B scheme.

Rustagi, commented, “We want to give foreign tourists as well as the domestic tourists a taste of our culture and tradition. In a B&B unit, the tourists can stay with a family and follow all their culture, cuisine and way of living.

This will be a unique experience for tourists as every state will be a different experience altogether.”

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Marriott expands mobile check-in and check-out services FHW Staff Mumbai AS PART of its global mobile strategy, Marriott International, has announced a significant expansion of the company’s popular mobile check-in and checkout feature. Now, eleven additional brands – The RitzCarlton, JW Marriott Hotels & Resorts, Renaissance Hotels, Autograph Collection, AC Hotels, Courtyard, SpringHill Suites, Fairfield Inn & Suites, Residence Inn, TownePlace Suites and Marriott Executive Apartments – are joining the nearly 500 properties of the company’s flagship Marriott Hotels brand in providing mobile check-in and check-out to guests. With these latest additions, these services will be immediately available at 1,200 properties worldwide, and will be live at more than 4,000 hotels worldwide by year-end. Marriott Rewards members will receive a push notification on their Apple iPhones or Android devices after 4 pm on the day before their arrival alerting them they can check-in. Then they will receive an automatic notification when their room is ready. Communicating in advance means the hotel is prepared for their arrival.

Since payment information is stored within members' profiles, guests can simply walk up to the expedited mobile check-in desk where their pre-programmed key card awaits them.

At the end of their stays, guests will receive a push notification alerting them that mobile checkout is available. Upon completion, guests will be prompted to provide an email address where their bill should be sent, allowing them to confidently bypass the front desk. Mobile check-in and check-out are available in five languages: English, French, Spanish, German and Mandarin.

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September 1-15, 2014

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IIHM's 'Young Chef India Schools 2014' promises to be bigger Joy Roy Choudhury Kolkata THE FOURTH edition of 'IIHM Young Chef India Schools – 2014', the culinary competition aimed at spotting budding talent at high school level (XI/XII) with a flair for cooking is back.

The event organised by International Institute of Hotel Management (IIHM), Kolkata is supported by the ministry of tourism, Government of India and promises to be bigger and better this time.

Compared to last year, the numbers have almost doubled.

Around 250-300 schools from Kolkata and neighbouring states are likely to participate, while the number of schools from across India, is likely touch 3,000. The preliminary rounds for the competition have already started at the eight campuses of IIHM, namely at Kolkata, Delhi, Pune, Ahmedabad, Hyderabad, Jaipur, Bengaluru and Goa. The zonal semi-finals and finals will be held in September. The grand finale will be hosted at the University of West London, on October 17-18, 2014.

“Interest in the field of Culinary Arts has grown by leaps and bounds in the last few years.

The downside in certain traditional careers like engineering and IT due to a shrinking job market has led to an increase in the growth of industries like hospitality, culinary arts, tourism, healthcare, media etc,” said Dr Suborno Bose, chairman and chief mentor, IndiSmart Group Worldwide, that owns and runs IIHM Hotel School.

The growth of the international tourism and hospitality industries in the last few years, has fueled this interest further. Besides, 'Master Chef', US, India, Australia are now household names, thanks to the invasion of satellite television in our homes.

With the aim to stimulate and encourage a healthy interest in students who were considering a career in culinary arts, Dr Bose, conceptualised this unique nation-wide ‘battle of the young chefs’ competition.

Commending IIHM for this initiative, Chef Abhijit Saha, chef patron and partner, Saha- Signature Indian Restaurant and Terrace Bar, Singapore said, 'This is

a great initiative by IIHM to promote interest in cooking among youngsters. It helps in breaking the mindset amongst Indians that the kitchen is only a place for their mothers. The response and enthusiasm, shown towards 'Young Chef India Schools' is another sign of the new emerging India.”

Elaborating on the format of the finals, Chef Sanjay Kak, director – Culinary Art, who is closely associated with the competition said, “This year we will be taking the eight zonal winners to London for the grand finale.”

For students who qualify for the finals, IIHM will bear their return air-fare, food, accommodation as well as travel and sightseeing costs in London, he added. The finals will span over two days comprising a 'Master Class' on Day-I with a celebrity chef and a pressure test on Day-II with ingredient identification followed by the finals. World renowned chefs and culinary art experts would be judging the event. Chef Kak and Chef Shaun Kenworthy, director- Culinary Arts of the IndiSmart Group will be assisting the panel of judges.

Last year, the panel of judges included David Foskett, celebrity chef Atul Kochhar (the first Indian Chef to get the Michelin Star for his restaurant Benares in London), Chef Andy Varma of the famous Vama and Chakra restaurants in London and others. The winner will be awarded a trophy along with a cash prize of ` five lakh and a scholarship to study at IIHM, along with the coveted title of 'Young Chef India Schools 2014'.

All the other finalists will also be awarded plates of participation and a scholarship.

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September 1-15, 2014

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'Our industrial corridors have large captive demand for attractive investment opportunity' Anticipating that the hospitality industry is at the end of the cyclical downturn, Mandeep Singh Lamba, managing director - Hotels & Hospitality, Jones Lang Lasalle India says that most markets should start stabilising in about 12 months from now, with mid-scale brands showing best performance. By Kahini Chakraborty What is the vision for hospitality investments in India post the Union Budget 2014?

The 2014 Union budget has not provided any stimuli to attract investment into the hospitality sector. Although the present government has stated that tourism is one of the four pillars of development for them, the union budget did not reflect any such resolve.

What is your take on investments in mid market brands in Tier II and Tier III cities in India?

Tier II and Tier III cities selectively offer good potential for mid-scale hotels over the long term. However, if India has to grow to become a mature hospitality market over the next decade, these cities will require better hospitality-specific infrastructure. As several Indian cities are benefiting from improved rail, road and air connectivity and state governments are aggressively seeking investments, they are attracting manufacturing, industrial, commercial and IT-related developments. All this augurs well for new hospitality-related infrastructure development in such cities, which currently lack any quality accommodation and related services. However, governments must offer adequate incentives for such hospitality infrastructure investments,

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There are few investors who still believe that investment in the luxury segment works well as a business decision.

Your comments?

The luxury segment is a niche area and can be an attractive business venture in key metro locations and destination resort locations. Our current inventory of top-end luxury accommodation is very small, and several of the global luxury brands are still to make an entry into the India market.

Do you think India which is a popular market for management agreement model would accept franchisee model in the future?

As the market matures over the next decade, franchising of brands will become a reality along with thirdparty management companies. Global brands will start franchising once they have achieved critical mass and have more third-party management companies available to work with. Already, some global operators are selectively franchising their economy and mid-scale brands in India.

Do you think India needs

FOOD & HOSPITALITY WORLD

September 1-15, 2014

more properties in pilgrim tourism destinations?

The pilgrimage market attracts a significant amount of domestic travellers and can be a good opportunity for economy and mid-scale hotel developments. Our hospitality infrastructure in most pilgrimage markets is inadequate, as is reflected by the lack of good quality economy and mid-scale hotel rooms.

in the India market wherein we could see a rise in multiple brands of particular hotel chain companies?

All our metro cities, Tier II cities as also prime destination locations such as Goa will witness multiple brands across categories from a single operator. We are already seeing this trend in the metros. For example, NCR has Luxury Collection, Westin, Sheraton, Le Meridien and Four Points already operational, with St Regis, W and Aloft under development covering almost the entire spectrum of brands in the Starwood portfolio. There are already two Westin hotels operating and there will be three Meridien, two Sheraton and two Four Points operational over the next couple of years.

This situation is also reflected by operators such as IHG and Marriott, who have a large part of their brand portfolio in key metro cities.

Which are the cities-sectors

By when could we see the

such as higher FAR, infrastructure lending rates and repayment terms from financial institutions and a rational tax regimen.

Mandeep Singh Lamba

supply and demand variables stabilising in the hospitality sector- could it be in budget, mid-market or upscale brand?

I anticipate that we are at the end of the cyclical downturn and nearing the start of an upswing. We should see most markets starting to stabilise in about 12 months from now, with the mid-scale brands showing the best performance.

Which could be the emerging corridors that can be explored in future by hospitality brands for their expansion plans?

Personally, I am very bullish about our industrial corridors, which have large captive demand with little or no significant hospitality infrastructure. These are spread across the country and offer great potential. We have recently done some feasibility studies in some of these locations and find this to be an attractive investment opportunity.

If India has to grow to become a mature hospitality market over the next decade, these cities will require better hospitality-specific infrastructure and governments must offer adequate incentives for hospitality infrastructure investments

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IFC invests US$ 21m in Samhi Hotels FHW Staff Mumbai

US$ two billion to over 270 hotel projects. The hotel and tourism industry is a major

IFC, A MEMBER of the World Bank Group, is investing US$21 million in Samhi Hotels through compulsorily convertible debentures. The investment will increase India’s capacity in the affordable and mid-market hotel segment, create jobs, and promote energy-efficient hotel design and construction.

This is IFC’s first investment in the hotel sector in India. IFC’s financing will create 2,600 jobs across the company’s various hotel projects in India. Of these, nearly 800 jobs will be for women. With this third round of funding, Samhi will expand its portfolio by developing greenfield hotels and through acquisitions in Tier I and II cities.

Samhi has seven operational hotels in Greater Noida, Ahmedabad, Bengaluru, Hyderabad, and Pune.

Ashish Jakhanwala, managing director and CEO, Samhi Hotels, said, “This investment is an effort to strengthen the tourism infrastructure in India.

Besides providing long-term financing, IFC will help us formulate environmental and social standards, and adopt green building design principles.”

Recently, the company’s hotel project in Bengaluru was granted IFC’s EDGE (Excellence in Design for Greater Efficiencies) certification. EDGE helps builders assess cost-effective methods to incorporate green features into their building designs.

Vipul Prakash, director for manufacturing, agribusiness, and services, Asia Pacific, IFC, said,"IFC’s investment is an affirmation of the support it provides to affordable hotels in countries with increasing domestic travel and rapidly growing middle classes. This project will generate jobs and create business opportunities for small and medium enterprises, contributing to economic diversification and sustainable growth.”

Globally, IFC has funded

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contributor to employment, foreign exchange earnings, and tax revenues in emerging

markets. According to the World Travel and Tourism Council, every dollar spent on

travel and tourism generates over three dollars of economic output.

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Tourism ministry delinks hotel classification from liquor service FHW Staff Mumbai CONSIDERING the long standing demand of hotel industry, the ministry of tourism has taken a progressive step for classifying four star, five star hotels in non-heritage sector and classic category hotels in heritage sector without insisting on the presence of a bar that serves alcohol on the premises.

As per the new guidelines, hotels in the categories of five star and four star in non-her-

itage sector and classic category hotels in heritage sector can now be classified as 'five star with alcohol service', 'five star without alcohol service', 'four star with alcohol service', 'four star without alcohol service', 'classic heritage with alcohol service' and 'classic heritage without alcohol service'.

At present, the ministry of tourism classifies various hotels on voluntary requests in the categories of one star, two star, three star, four star, five star and five star deluxe in non-

To protect the customer’s interest, the MoT has made it compulsory for classified hotels to make their classification status shown on their websites heritage sector and in the categories of basic, classic and grand in the heritage sector.

Under the guidelines of the ministry of tourism till now , al-

cohol service was essential for hotels seeking classification under the categories of four star, five star, five star deluxe, classic heritage and grand heritage.

This decision would provide flexibility to hotel owners and management to take considered decision on whether to provide alcohol service or not in their units.

However, to protect the customer’s interest, the ministry of tourism has made it compulsory for all the classified hotels to make their precise classification status shown on the opening page of their websites and also declare such status clearly on their promotional and marketing material without any abbreviations.

Puratos India forays into bakery education To open bakery school in Brazil Rituparna Chatterjee Mumbai AS PART of its corporate social responsibility (CSR) initiative and to cater to the demand for skilled bakers in India, Puratos India has opened its first bakery school for underprivileged students. Located on the premises of Shiravane Vidyalaya and Junior College in Navi Mumbai, the bakery school will offer a two-year, part-time certificate programme in bakery, patisserie and chocolate. The school will be affiliated under Puratos University, set-up to provide training courses to the company's employees. The school will be

admitting 25 students each year primarily from the college.

The programme will be financed by the Puratos Group and will be run by the Puratos Sanskaar Foundation, a notfor-profit organisation. An investment of `1.5 has been made for the infrastructural setup and a further investment of `75,000 would be made per student. However, students would also require to pay `200 per month as course fees.

When asked whether this model would be replicated elsewhere, Peter Deriemaeker, markets director – Asia, Pacific, Middle East and Africa, Puratos, stated, “We will replicate this model and will open a

20 FOOD & HOSPITALITY WORLD September 1-15, 2014

bakery school in Brazil in February-March next year. We are also exploring other markets.”

Speaking about the course content, Dhiren Kanwar, country head – India and customer service associate, Puratos India, stated, “The faculty has made the curriculum industry-friendly.

The course contains several modules wherein students will begin with the basics and will gradually progress into the midlevel comprising of making specialty cakes and then the advanced level.” As for placement opportunities, meritorious students will either be absorbed by

the company or its associates.

The bakery school is equipped with a classroom, training lab and cold kitchen where internal practical trainings will be conducted. As for external trainings, it will be conducted in collaboration with the company's partners during vacations.

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Relief to hotel industry with introduction of PSDS FHW Staff Mumbai PUBLIC SERVICE Delivery System (PSDS) has been launched by the ministry of tourism, which is a web based system. It enables all the applicants seeking approval for hotel projects, classification/reclassification and related services to track the progress of their applications online on a real time basis. The ministry of tourism endeavours to communicate the final decision on all such applications, which are received complete in all respects, within 90 days of their receipt.

Multideck Coolers Multideck coolers are one of the most popular refrigerated merchandisers for coffee shops, supermarkets, hotels, schools, universities, delicatessens, restaurants and hospitals. With the increase in ‘grab & go’ service, our Multideck coolers have never been in such demand !

Their designer style improves your front of house, while their clever layout maximises every millimetre of retail space. MG PRO’s Multideck range are perfect for front of house display, enhancing presentation and giving customers open, easy access to drinks, pre-packed snacks and dairy products.

A total number of 468 applications, which were complete in all respect as per the guidelines, have been approved by MoT The minister of state (Independent Charge) for culture and tourism, Shripad Yesso Naik said, “Out of 1126 applications received seeking hotel project approvals or classification or re-classification under one star to five-star deluxe and heritage categories, a total number of 468 applications, which were complete in all respect as per the guidelines, have been approved by ministry of tourism under the Public Service Delivery System for hotels till date.”

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Energy saving: Setting new standards with low minimal power consumption and LED lights. ● Operating temperature: +4° to +6°C at an ambient temperature of 26°C. ● Adjustable shelves: All multideck coolers come with two glass shelves plus the bottom.

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BAKERY FOCUS

Joining hands AFIMSI, a newly-formed national representative body for food ingredient manufacturers and importers in India, promises to address certain issues relating to FSSA

W

ITH A VIEW to offer a national representative body to manufacturers and importers of food ingredients in India and also address several issues related to imports and product approval, food ingredient companies around the country have joined hands to establish - Association of Food Ingredients Manufacturers and Suppliers of India (AFIMSI). The association will consist of member companies involved in the manufacturing and supplying of food ingredients and raw materials used in food and beverage processing.

Dhiren Kanwar, managing director, Puratos India; Prakash Sanghvi, director, Delta Nutritives; Chetan Purohit, operations manager, Sensient India and Firoz H Naqvi, journalist have been elected as president, vice president, treasurer and secretary of the association respectively. Speaking about the issues faced by this sector presently, Kanwar explains, “Food Safety and Standards Act 2006 (FSSA) was introduced by the Government of India (GoI) to protect consumers rights to provide good quality food and better traceability. Implementation of this act and policy has been a challenging task for Food Safety & Standards Authority of India (FSSAI) but it has managed to win at many fronts like labelling, packaging, handling and adulteration up to some extent. However, the food ingredients segment has been adversely affected by their dictatorial policies.”

Adding to the same, he stated, “Food processors have had high hopes from the new act of FSSAI, and under this

the entire chain from raw material supplier to processor to a seller all needs to have a certificate of food safety. This is very important as safety of food is essential and would help to track the record of a particular food pack if it is below the required standard.

Hygiene standards also improved in the food and beverages industry with the implementation of this law.”

However, there has been a negative impact as well, asserts Kanwar stating, “As soon as FSSAI started its reach to ports of the country importers started feeling the pinch. Earlier rules for imports of edible things were flexible. But suddenly FSSAI changed the entire process which became difficult to follow for food ingredients importers. These companies imports raw materials such as cocoa powder, emulsifiers, stabilisers, starch and important ingredients and additives like colours, flavours, vitamins, enzymes, etc. hence making them vulnerable towards the act.” Adding to the same, Sanghvi opined, “The FSSAI Act hit badly on the imports of these vital ingredients thereby having negative impact on food processors, hotels, manufacturers and health food manufacturers.

The present status is that if a container of food ingredient or raw material comes, one has to face a number of hurdles to get the clearance done.

These hurdles are not of quality control but of FSSAI’s attitude towards the imports of food ingredients, lengthy procedure for sampling, labelling, expenditure on sampling of the same product every time along with other technical issues.”

22 FOOD & HOSPITALITY WORLD September 1-15, 2014

But if a product is approved by USA, Europe and Japan then why do importers in India face such hurdles? All this problems faced by the food ingredient community is only because when the FSSAI Act was been formed they did not have any type of representative to advocate their part, said Naqvi.

The demands To address these issues, AFIMSI has made several suggestions. FSSAI should empanel two advisors on its advisory board from AFIMSI as they need to re-look at the FSSA and labelling law for the importers of food ingredients. They also need to reduce the sampling fee and there is a need to create a friendlier environment between FSSAI officials and ingredient manufacturers and suppliers at the ports. Also the product approval will be a time bound exercise, where if there is a dispute of interpretation on labelling, penalty should be levied and labelling needs to be rectified in India.

Letter of guarantee must be accepted on the same lines as Drug Authority, one time waiver may be granted for all labelling discrepancies other than date of manufacture.

Once the product approval is given to a company for imports of a particular product the other importer should not be made to get the same product approved.

AFIMSI also has plans to educate the food industry to help them understand the latest trends in the global arena and promote healthy environment within the food processing industry for the usage of food ingredients and raw materials.

Food Safety and Standards Act 2006 was introduced by GoI to protect consumers rights to provide good quality food and better traceability.

Implementation of this act and policy has been a challenging task for FSSAI

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Ariane Fine Porcelain enters India market FHW Staff Mumbai ARIANE FINE Porcelain, an international porcelain tableware brand, is set to rapidly service the expanding Indian and international hospitality industry with its premium and Nifty Porcelain tableware products under the guidance and chairmanship of Dr Khater Massaad. Dr Massaad has developed the entire business of RAK Ceramics group and RAK Porcelain during his tenure as the CEO of the group. The company is located near Ahmedabad. Ariane Fine Porcelain provides high-grade alumina, fully vitrified porcelain tableware with in-glaze and reactive-glaze varieties. The brand also offers customised shapes, patterns (decorations) and custom made logos to its cus-

tomers in order to meet all their diverse and distinctive requirements.

Peruma Reddy, CEO, Ariane Fine Porcelain commenced the introduction of the development of 'High Alumina Porcelain Body and Glaze' with the fast firing technology being first of its kind.

Reddy stated, “With a production capacity of 15 million premium, superior and international quality porcelain dinnerware pieces per annum, Ariane Fine Porcelain is charged and geared up to define a new standard in the porcelain industry by delivering a high-end, professionally designed and eternally timeless porcelain collection at a value for money proposition.”

He further added, “In today’s scenario the Indian tableware market is majorly dominated by bone china manufactures that essentially

Peruma Reddy

produce bone ash products. We aspire to explore and delve into the Indian porcelain market by introducing this high alumina, scratch resistant porcelain tableware being 100 per cent vegetarian and devoid of bone ash. Ariane Fine Porcelain thereby provides an ultimate and absolutely hygienic vege-

tarian solution catering not only to the highly competitive porcelain tableware industry but also to those markets in India that are solely and exclusively vegetarian.”

After many customised projects for internationally acclaimed restaurants and many other renowned tableware market leaders, German designer Mikaela Dorfel, French designers – Alain and Dominic Vavro have lend their expertise to design Ariane Fine Porcelain products, encompassing creativity, functionality and uniqueness.

Shapes conjured by the famed German designer Mikaela Dorfel like the 'PRIME’ and ‘VITAL' range have received positive reviews from industry professionals as well as consumers. Another innovative range of products by Ariane are the Buffet GN Pans and Buffet range

which are unique and new to the Indian market.

“Our easy reach distribution strategy comprises of strategic tie-ups with leading hotel suppliers and industry players worldwide. We have an all India reach and are present in all the hospitality procurement hubs located in India. With our new production facilities, we are now one of the most modern porcelain tableware manufacturers in India, aiming to expand worldwide with our value for money proposition,” opined Reddy.

“Ariane Fine porcelain products successfully meets the stringent standards such as FDA and Proposition 65 as accredited by UKAS from the UK, Physical tests from SFC France and above all accredited by ISO & by Ceram Research UK. All Ariane products are Vegetarian & Halal certified,” he added.

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NCHMCT signs agreement with Lausanne Hospitality FHW Staff Mumbai THE NATIONAL COUNCIL for Hotel Management and Catering Technology (NCHMCT), under the ministry of tourism has signed an agreement with Lausanne Hospitality Consultancy (LHC), Switzerland for upgrading syllabus, faculty and infrastructure at its affiliated institutes.

The agreement was signed in the presence of minister of state for tourism and culture Shripad Yesso Naik and senior officials of ministry of tourism, representatives of hotel industry and its associations, alumni and academicians.

Speaking on the occasion Naik, said, “The new framework would be rolled out from the 2015-16 academic session. The

tie-up has come about at the most opportune time when the government anticipates a huge economic turnaround by optimal tapping of its tourism potential. Synchronised efforts of NCHMCT and LHC are expected to make Indian hospitality education relevant and acceptable in a global milieu, while meeting at the same time, the requirements of the Indian industry especially for manning different managerial levels.”

The tie-up is part of a holistic vision of skilling the workforce at every level, from the base skill level to the highest managerial one. He said, through this tie-up the ministry is imparting further momentum to its flagship scheme namely 'Hunar Se Rozgar Tak' by not only targeting young persons on a much larger scale

The NCHMCTLHC tie-up will set the pace and standard of hospitality education in the country but also diversifying the trades covered. The 'Hunar Se Rozgar Tak' scheme, which essentially intends to mainstream those who for some reasons dropped out educationally has been very well received. Since its inception in 2009, over 1.31 lakh persons have been trained. He said, the government thus not

only creates opportunities for skill development but also opportunities for its continuous up-gradation.

He added, “The NCHMCTLHC tie-up will set the pace and standard of hospitality education in the country. It provides for updating of curriculum contents and of teaching skills through training at the Swiss institutes. Presently 51 Institutes of Hotel Management under the aegis of the NCHMCT will participate under this improvement programme.” The visiting LHC team after detailed study has advised strengthening of key areas that involve curriculum, infrastructure, faculty development, student life and learning, academic administration, health and safety at institutes.

The recommendations focus on

shifting to strengthen management, business attitude and entrepreneurship in the curriculum. The built-in internship would be in area of specialisation and involve project based assessment. Upgrading of laboratories, Wi-Fi and digital campus and extended library hours have been suggested for quality improvement.

For a meaningful classroom contact, an annual training programme for faculty would be drawn. There would be content development and its validation before delivery in classrooms by faculty. In the new approach, high importance has been given to health and safety of people, infrastructure, data, food and belongings so as to inculcate these values early in development of professional personalities of its scholars.

foodpanda group raises US$ 60 m from multiple investors FHW Staff Mumbai FOODPANDA together with its affiliated brands hellofood and Delivery Club, have announced another financing round of US$ 60 million from a group of investors, including various existing investors, Falcon Edge Capital and Rocket Internet AG. Since its launch in 2012, foodpanda/hellofood has raised over US$ 100 million.

Recently, the company acquired competitor Delivery Club, making it the leading food delivery marketplace in Russia.

Rohit Chadda, MD and cofounder, foodpanda.in, said, “The fresh round of capital investment is a testament of investor confidence and an acknowledgment of our successful business model. We plan to use these funds to further consolidate our position as the market leader and continue our growth in the existing markets while further improve our customer experience.”

Vijayendra Singh, MD and co-founder, foodpanda.in, said, “We are pleased to announce the latest round of funding. We want to firmly establish our-

24 FOOD & HOSPITALITY WORLD September 1-15, 2014

Since its launch in 2012, foodpanda/hellofood has raised over US$ 100 million.

Recently, the company acquired competitor Delivery Club selves as the easiest and most preferred way to order food regardless of the location with our wide-spread network of the best and top quality partner

restaurants and exclusive food deals.”

The marketplace helps restaurants to increase delivery sales through online and

mobile platforms, and provides them with constantly evolving technology and analytics. Customers can choose their favorite meal online, and foodpanda sends the order directly to the restaurant, which delivers the meal to the customer. In 2013, foodpanda secured more than US$ 20 million funding from Phenomen Ventures and Investment AB Kinnevik, and US$ eight million from iMENA Holdings.

Another US$ 20 million from a group of investors, including Phenomen Ventures, was collected in February 2014.

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Skyware PMS interfaces with eRevMax for online booking connectivity FHW Staff Mumbai EREVMAX, hotel online distribution technology provider has completed two-way interface with Skyware Hospitality Solutions to offer automated channel management and reservation delivery to Skyware hotel customers.

This integration will allow accommodation providers connected with Skyware PMS to distribute availability and pricing to the major third party booking sites from their property management system and receive reservations directly through eRevMax solutions including RateTiger and Connect.

Rates and inventory will automatically be updated across all connected sales channels including the global distribution systems (GDS), various online travel agents (OTA), metasearch channels (MSC) and other e-commerce sites.

Bob Palloni, chief operations officer, Skyware Hospitality Solutions, said, "As Skyware Hospitality Solutions grows and matures in the hospitality industry, we are always looking for organisations that provide a technical advantage to our customer base. eRevMax’s, RateTiger is a great example of this. They provide a flexible solution with multiple channels and easy to use software. Their pricing model fits well within our customers' price point."

Greg Berman, chief operations officer, eRevMax, said, “Our interface with Skyware PMS eliminates the need for accommodation providers to maintain online inventory manually across each booking website. The secure XML connection ensures live rate and inventory updates as well as booking data retrieval, thereby keeping the hotel PMS updated at all times.”

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PRODUCT TRACKER

Magnetic Knife Rack from Rena Germany RENA GERMANY, manufacturer in kitchenware and knives since 1867 has partnered with Rena Kutz Kitchenwares India to setup an Indo-German joint venture. The company has launched a new product 'Magnetic Knife Rack'. The German technology, machinery and skills were incorporated to the manufacturing setup in India to deliver quality products at affordable prices in India. The company has a wide range of products like knives, spatula, tongs, pizza cutters to cater to varied needs of hospitality industry.

MGPRO

Island Hood from Electrolux ELECTROLUX HAS LAUNCHED Island Hood which is equipped with powerful engines, automatic sensors and individually controlled LED lighting to enhance the kitchen while ensuring that there are no odours and vapours. The product is priced at `1,14,700.

Features: ● The cooker hood provides excellent illumination and visibility on your pots and pans due to integrated halogen spotlight. ● The cooking hood has a metal filter that attracts grease from cooking vapours, reducing odours, purifying the air and optimising performance. ● The filter is dishwasher safe and never needs replacing.

Villeroy & Boch VILLEROY & BOCH has launched its NewWave Caffè Cities of the World Collection.

Four new décors featuring the typical landmarks of these famous metropolises- Cape Town to Amsterdam and Moscow to Shanghai, interpreted in a modern way in porcelain with a unique design, expressing each city’s feel for life with reduced colouring in an artistic fashion. Each city and every cup size has again been given a décor of its own, designed with black-and-white graphics punctuated with moments of colour. The matching party plates are world maps coloured in the respective colour.

With an unprepossessing, discreet sense of colour, the plates provide additional emphasis of the evocative power of the décors but offer versatile uses at the same time.

Product USP: ● Premium porcelain ● Decorated using lithographic techniques ● Dishwasher-safe ● Microwave-safe

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MGPRO HAS LAUNCHED new refrigerated prep stations, cutting energy use by 60 per cent. The prep stations come in two and three door versions, with chilled pans for ingredients mounted into their counter-tops and refrigerated cabinets below. The new models feature an innovative airflow design and a refrigeration system using the latest low-energy 'ECM' fan technology, which uses brushless motors. They minimise energy use whilst ensuring food in both the cabinets and the counter-top pans stays cool and safe, even in busy kitchens with high ambient temperatures.

Another energy-saver is that all units are equipped with dual compressors to distribute the load on two separate compressors reducing the working time. Unlike most prep stations on the market, MGPRO's cabinets easily accommodate full 1/1 gastro-norm containers behind each door. For caterers, depending on the configuration, MGPRO's drawer sets will accommodate 200mm, 150mm, 100mm and/or 65mm deep GN1/1 pans.

Jim Beam JIM BEAM, bourbon whiskey from Beam Suntory’s portfolio, is set to enter the Indian market with attractive new packaging and price tag. The group’s flagship brand globally, Jim Beam White, will now be available at a price `1250 (in Gurgaon) and `1555 (in Kolkata), priced similar to the standard scotch and premium vodka category.

NEW KIDS ON THE BLOCK

ANYA, Gurgaon ANYA HOTELS AND RESORTS has announced the opening of their first brand of hotels, ANYA in Gurgaon. The property has 102 rooms and 15 suites including a pool, gym and spa. The building designed in the shape of an eye is built in a non-conventional style, with each room and suite being unique in size, style and shape. The interiors at ANYA, Gurgaon, are modern and chic, blended with elements drawn from a rich palette of Indian crafts. The hotel is also home to L’OCCITANE’s first spa in NCR, the Amaltas Spa by L’OCCITANE. It is well equipped to offer space for MICE as well as social events. Located at the lobby level, the banquet area can accommodate up to 300 guests and has a pre-function area equipped with an in-built bar.

Hilton Bangalore Embassy GolfLinks

The Westin Blue Bay Resort, Hainan STARWOOD HOTELS & RESORTS Worldwide has announced the expansion of its Westin brand in China. The Westin Blue Bay Resort boasts of an ideal location within the Blue Bay Town resort community in Qingshui Bay, Hainan, and will feature China’s largest Heavenly Spa by Westin. The resort’s 356 Deluxe Oceanfront Rooms, Oceanfront Studio Rooms, Renewal Oceanfront Suites and Royal Villas feature balconies with stunning views of the South China Sea. It also offers more than 28,000 square feet of flexible meeting space and more than 10,000 square feet of well- appointed lawn areas with views of the sea for outdoor events. It is also the first Westin Resort in China to offer Tangent, the Westin brand’s workspace concept for small groups, designed to support today’s mobile traveller. Additional amenities include a Westin Kids Club, where children can enjoy supervised playtime.

HILTON BANGALORE EMBASSY GolfLinks, developed by Kelachandra and Embassy Group, features 247 studios and suites that are among the largest in the city. Each guestroom is purposebuilt to meet every guest’s needs, from transient business travellers to long-stay guests, offering dedicated living, dining and work areas and a fully-equipped kitchenette. The hotel has two restaurants, a lobby bar and a café lounge. Ministry of Food is the all-day global cuisine restaurant that features private dining area and a wine table.

KLINX is a lobby bar and Recess is the café lounge. Hilton Bangalore Embassy GolfLinks offers 24-hour business services as well as fullyequipped conference and board rooms.

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CLEAN & HYGIENE SOLUTIONS

A MARKETING INITIATIVE

IMPORTANCE OF SANITISATION IN CLEANING

Mousom Roy discusses the differences between cleaning and sanitising and why it is a two step process

Mousum Roy

preparation, disinfection & sanitisation is enough and there is no requirement for sterilisation. That is, providing that >99.99 per cent of the micro-organisms are destroyed, the food/surface is considered to be safe.

Micro-organisms are unseen enemy. It is important that the products used in the kitchen are effective in killing them, without being too hazardous to the materials used to construct the building and/or its fixtures and fittings, or the cleaning operative. Nor should these products in anyway affect the wholesomeness of the food, either by being toxic or by causing the food to be tainted.

However most common product formulation specific to chemical sanitisers are:

Halogens

I

t is important to understand the difference between cleaning and sanitising.

Cleaning is defined as “the systematic application of energy to the surface or substrate, with the intention of removing dirt.”

Sanitising is “the process of reducing the number of microorganisms on the surface to a safe level.”

Effective cleaning and sanitising should always be a

two step process. Surface must be cleaned first and rinsed before sanitising. Any establishment must be kept CLEAN; however, any surface that comes in contact with food must be cleaned and sanitised.

All food contact surfaces must be cleaned, rinsed and sanitised: ● after each use ● while working with another type of food ● at four hour interval incase of constant use ● anytime while working, if the tool is being contaminated

28 FOOD & HOSPITALITY WORLD September 1-15, 2014

The common chemical bactericides are hypochlorites, which are salts of hypochlorous acid. The most useful is sodium hypochlorite which disinfects/sanitises by oxidation of protein, and essential part of the structure of bacteria, viruses, fungi and yeasts.

Quaternary ammonium compounds (‘Quats’ or QACs) for doing other task.

There are two different methods of sanitising the surface, chemical sanitising and heat sanitising.

It is important to understand that not all pathogenic

micro-organisms need to be destroyed to make the food safe, as ‘small’ amounts of consumed micro-organisms are dealt with by the body’s immune system. Therefore during food handling and

Most of today’s commercial and domestic disinfectants utilise special kinds of surfactants called Quaternary ammonium compounds, ‘Quats’ or QACs. Quats are increasing in popularity as

The most critical factors that influence the effectiveness of chemical sanitisation are: ● contact time ● concentration ● sensitivity and ● temperature.

Where to sanitise Sanitisation is not a uni-

versal process applicable to all surfaces. It is to be done where micro-organisms are present at the higher level which has negative impact on the safety or the quality of food handled.

Areas to be sanitised are: ● Food contact surface ● Hand contact surface

Cleaning materials and equipment ● Surface of fruits and vegetable to be consumed raw.

Thus, sanitization plays a very important role in complete cleaning and hygiene.

(The writer is Regional Sales Manager, Sealed Air India Pvt Ltd) ●

they are effective against a wide range of microorganism, have low odour, have a residual action (i.e continue to work for some time after application), stable/easy to formulate with, are less affected by soil, and are relatively non-aggressive to surfaces and the user.

So how do Quats kill micro-organisms?

Like us, bacteria and fungi are made up of cells. Amongst other materials, cells are made up of, or utilise, lipids (fats), proteins, a cell membrane (or wall), and enzymes.

By destroying the structure or function of any of these materials, the cell dies. As a result, the micro-organism also dies.

Viruses are slightly different, but also consist of proteins.

As cell walls have a negative electrical charge, and Quats have a positive electrical charge, the Quat is attracted to the micro-organism.

Being a surfactant, the Quat dissolves the lipids in the cell wall structure, weakening it.

The chemical nature of the Quat then breaks through the cell wall, deactivating enzyme function, and denaturing Proteins. Denaturising of proteins is a process whereby chemical bonds are broken in the coiled-up protein causing it to unravel. These chemical bonds can be broken by the action of heat, or by chemical methods.

Whilst viruses do not have a lipid coating, they consist proteins which can be denatured by the chemical effects of Quats.

Different types of sanitisers are: Biguanides, amphoteric surfactant, idophors, peroxy compounds, alcohols, aldedydes, ozone etc.

Factors that influences the effectiveness of a sanitisation

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Innovative modular design l Six basic configurations - meet all your requirements l Increased productivity l High end user acceptance l Supports infection control l

Diversey provides a complete range of cleaning solutions for: • Fabric Care • Kitchen Hygiene • Rest Room Care • Facility Hygiene • Carpet & Floor Care • Infection Control • Personal Care • Pest Management • Tissue Papers & Dispensers and a variety of Cleaning Machines.

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501, 5th Floor, Ackruti Centre Point, MIDC Central Road, Andheri (E), Mumbai - 400 093. INDIA • Tel.: +91 22 6644 4222 • Fax : + 91 22 6644 4223 • www.diversey.com • Toll Free Helpline : 1800 209 2095 Please write to us at : enquiry.in@sealedair.com

SPA & WELLNESS

Impact of cultural traditions on spa trends This year's ISPA Media Event in New York witnessed spas from around the world exhibiting their latest treatments most of which have emerged from historic customs

C

ULTURAL TRADITIONS are deeply rooted in many countries' language, religion, food and art. Some of these traditions were apparent at the recent ISPA 2014 Media Event held in New York. Spas from around the world highlighted their newest treatments, many of which stemmed from historic customs. "It is important to

remember that spas are not only committed to physical renewal, but also that of the mind and spirit. Spas are dedicated to the restoration of the whole person. At this year's ISPA Media Event we see spas incorporating all components of this shared mission, by way of cultural touches, into their spa experiences,” stated Lynne McNees, president, ISPA.

30 FOOD & HOSPITALITY WORLD September 1-15, 2014

Unique healing techniques and religious practices are often defining cultural characteristics. At the ISPA 2014 Media Event, spa properties founded in distinct cultural traditions showcased treatments that draw inspiration from these native rituals.

• Mandarin Oriental Hotel Group tapped into their roots by offering Chinese medicine inspired Calm Mind Guided

Meditation, to offer calm mind therapy • Mii amo offered Hozhooji, the Mii amo Blessing, which uses a turquoise clay in massage therapy to reduce stress and awaken positive energies within the body, mind, soul and spirit • Mukul Beach, Golf & Spa shared the healing power of Nicaraguan volcanic clay used as a body mask in their six spa

sanctuaries treatment • Omni Hotels and Resorts demonstrated their Grove Stone Healing Hand Treatment, keeping the historic tradition of massage fresh Food is a simple way to bring people together to share in a culture. At this year's ISPA Media Event, many spas used food as means of tying a native tradition to a classic treatment:

SPA & WELLNESS

• Massage Envy Spa treated guests to a spa cuisine, Sugar Foot Therapy • Mayo Clinic Healthy Living Programme discussed the link between diet and overall health and showed that healthy cooking is easy with a healthy food prep demonstration • Miraval Resort & Spa gifted their new cookbook, Miraval's Sweet & Savory Cooking, to attendees • Rancho La Puerta's Salsa y Salsa combined a salsa tasting and a salsa dancing class offering a peek into what guests can experience at their property • The Essex Resort and Spa mixed up a refreshing summer treat for the media with their Watermelon Vodka-tini Hand Treatment • The Lodge at Woodloch partnered with Dogfish Head Brewery to create beer-inspired spa treatments • The Spa at the Hotel Hershey incorporated their signature ingredients into their Chocolate Spa Eye Refresh treatment • Travaasa Experiential Resorts demonstrated their Blender Bike which channels physical energy created during a workout to power a blender for a fresh smoothie Water is a founding component of the spa industry. Many exhibiting spas at this year's event tied this element into native and water-based practices: • Aspira Spa showcased their Sacred Water Massage and discussed how indigenous traditions can inspire spa experiences • Jason Hydrotherapy offered their MicroSilk treatment, an oxygenated bath that benefits the skin • The Spa of the Rockies demonstrated their Mineral Spring Water Therapy that showcased the property's 125 year history of mineral-based treatments A healthy body is encouraged as part of an overall healthy mind, body, and spirit. These companies showed attendees

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the latest trends in keeping the body healthy: • Hilton Head Health showed how one can perform MyoFascial Release techniques on themselves • Matrix Fitness showcased their 7xi Console, equipment

that allows you to be connected while exercising • Tiger Tail USA demonstrated their signature Tiger Tail, a hand held rolling device designed to roll over muscles, relieving soreness and tension

INTERIORS & DESIGN

LANDSCAPING WITH A CONSCIENCE Though hotels in India are venturing into landscape designing to enhance the visual aesthetics of their premises, there is also a strong focus on sustainability and creating an ecologically developed area

By Archana Sharma

T

HE ORIGIN of landscape architecture can be traced to the early treatments of outdoor space by successive ancient cultures, from Persia and Egypt to Greece and Rome. In India, landscape planning and architecture can be traced back to the Vedas and Vastu Shastra, which set forth the basic principals of landscape planning in accordance to

the natural regions.

Architectural landscaping covers the water and spacial features in order to convert them into meaningful spaces for an individual to relax and refresh when surrounded by natural beauty specifically created for this purpose. “Architectural landscaping looks at the ecology and sustainability of creating a micro climate and ensuring that

32 FOOD & HOSPITALITY WORLD September 1-15, 2014

the wildlife doesn't get harmed during the construction process,” states Prashant Bhatt, principal landscape architect, The Landscape Company. Landscape designing, a comparatively new concept, is considered a bridge between architectural landscaping and garden designing. According to Kavita Jain Raghavan, principal landscape architect, JRA Design, Gurgaon

landscape designs goes much beyond the gardening and lawns with plants around the edges. “It is the shaping and designing of hardscapes to redefine the outdoor and open spaces. Landscape designing has turned into an independent profession, being practiced by 'landscaping designers' in an effort to combine the natural beauty and culture of a region. This has led to beauti-

ful and environmentally sustainable buildings,” mentions Raghavan.

Novotel Hyderabad Convention Centre (NHCC), has been awarded as the 'Best Garden Hotel 2014' by the department of horticulture, Government of Andhra Pradesh, for the fifth time in row for its dedication and work in the area of horticulture and landscaping. Keeping in

INTERIORS & DESIGN mind the available outdoor public areas, the natural formation of rocks and the adjoining lake, NHCC focuses on 'green infrastructure planning' for designing their landscape. According to Dinesh Rai, room division manager, NHCC, landscape design involves much more than placing trees, shrubs and other plants on the property. It is an art, dealing with the conscious arrangement or organisation of space for human satisfaction and enjoyment.

Sustainable design Landscape designing not only concentrates on the aesthetics but also on being environmentally sound and creating an ecologically developed area.

Aiming to achieve such an environmental, social-behavioral and aesthetical outcome, Rai explains, “We develop our own compost, use biodegradable plastics and prefer to use Neem cakes as natural replants from insects. NHCC has a state-ofthe-art Sewage Treatment Plant (STP) at the property which provides reusable water for planting purpose.” NHCC prepares compost with dry and dead leaves to be used as manure for plants.

The garden maintenance is also done by a dedicated in-house gardeners' team, and with the help of a green house and an inhouse nursery, NHCC can meet their requirements round the year. “The guests at Novotel always appreciate the lawns and gardens at the property. They inquire about the names and the origins of the plants, their adaptability and features. We also get a lot of requests for saplings from our Indian guests,” states Rai. Special care is required at the nascent stages and even afterward. Rai opines, “The hotel usually starts the plantation at the beginning of the rainy season so that by the time summer hits, the plants would have their roots running deep. Special care is taken for plants during harsh weather conditions to increase their life expectancy and survival.” Promoting the concept of natural living, Rai believes, “NHCC not only wants guests to appreciate the beauty but also feel the greenery around them.

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Guests who stay away from their homes can immediately feel a fresh and welcoming environment. The hotel takes special initiatives to ensure green belt development and have taken effective steps to create a beautiful ambience at the property.”

Developmental focus Understanding the growing demand for architectural land-

scaping and design, environment friendly Geo-Synthetic materials have been developed.

Geo-Grids, Geo-Membranes, Geo-Nets, Geo-Composites are few of the materials used for weed suppression, root protection and control, separate layers below paths, drainage and perhaps for creating living roofs.

Geo-Synthetics can also provide cost effective solutions reducing

the initial investment and the cost of upkeep. “The investments differ from project to project as hardscaping is expensive and sometimes people are keen on sourcing their stock from other regions due to their popularity. Even the recyclable material that is used, can sometimes be expensive, but it is better for the long run,” points out Raghavan. Focusing on environ-

mental aesthetics and sustainable development, Rai says, “The choice of flora used is sturdy and drought and disease resistant. The entire landscaping is planned to compliment the space allowing the guests to realise the vastness of green and experience the beauty of nature.

Special emphasis is laid on the choice of plants and other horticulture activities.”

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INSIDE 34 FOOD & HOSPITALITY WORLD September 1-15, 2014

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38 AIMING FOR THE STARS

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40 HARNESSING TALENT

42 POWERED BY TECHNOLOGY FOOD & HOSPITALITY WORLD

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FHRAI 2014 J A I P U R

HOUSEKEEPING

A GREEN SERVICE Driven towards creating responsible environment through establishing brand standards and global practices, sustainability does not just seem to be a mere philosophy but a way of life for the hospitality industry

By Kahini Chakraborty

A

S THE BUSINESS MARKET has been witnessing constant change, fragmentation of categories is increasing as the hotel industry is focusing on defining its position, with new details in every market segment from luxury to budget. In such a scenario setting global benchmarking practices becomes imperative as it is the key tool in assessing a hotel group's performance and establishing its standing against competitors. A hotel needs to evaluate the accurate competitive set for its own business if it has to survive in a

competitive environment. So, if we take one area of function – 'housekeeping' we can gauge the quality of offering, brand image and hotel recognition worldwide.

Brand standards govern the cleanliness and condition of all areas. For instance, Starwood has a programme called 'ABC of Housekeeping' which every associate after joining the department at any level has to undergo before starting their job. “It is a mix of classroom and video session lasting four hours and 30 minutes respectively. Additionally there are practical sessions held on the day to day tasks in

36 FOOD & HOSPITALITY WORLD September 1-15, 2014

detail lasting about a few days until there is clear understanding of the job,” says Poonam Dhamdere, executive housekeeper, Sheraton Bangalore Hotel at Brigade Gateway.

At Accor they have a certified trainer who has been trained at the corporate office and this training covers the basic six chapters of housekeeping required for a housekeeping ambassador to know before joining Sofitel. While Meluha-The Fern has an environment programme of the hotel which is introduced at the employee orientation.

“Every employee of the house-

keeping department is made aware about the Material Safety Data Sheet (MSDS) so that they understand the risks associated with chemicals that they use during the course of their jobs.

They are trained to use all chemicals in their purview correctly and proper management of chemicals is done on the property,” says Vaishali Sinha, executive housekeeper, Meluha- The Fern, adding that, refresher training sessions are also held from time to time for team members after they have joined the organisation. In this way, the quality benchmarks are reiter-

ated and sustainable practices of the hotel continue beyond the founding team and are carried out by the staff of the hotel. Daily briefing sessions are conducted to reiterate knowledge and monitor the same during operations.

In order to hire quality employees, rather than focus on quantity, who understand these practices in a holistic manner, the selection process is generally based on the concept of 'behavioural interview' where knowing the person is given more importance than knowing the skill set that the person possess. “We do strongly believe that a task or

(

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job can be taught but it is the right attitude that we need to look for when we are hiring talent,” points out Dhamdere.

Other parameters which are given importance include potential employee's concern for the environment, psychometric test result, thorough job knowledge and drive to progress in the company.

Global practices Pertaining to housekeeping one of the best practices of Sheraton Bangalore Hotel at Brigade Gateway is the MAGC – Make a green choice programme.

“When a stayover guest chooses to participate in this programme he/she basically opts out of housekeeping services, which saves not only the costs of washing the linen but also factors like manpower, electricity to run vacuum machines, chemical and water usage to clean a room, etc., also the guests get rewarded for the same in terms of star points towards the loyalty programme,” explains Dhamdere. While at Sofitel Mumbai BKC, guests are served from the heart, which in French is referred to as 'cousu main'.

Guests at the hotel are given a personalised service as per their requirements. Meluha-The Fern has the highest environment friendly standards. To elaborate further, Sinha highlights, “We practice the four bin theory to segregate garbage and three R measures in all departments to acquire zero per cent landfill diversion rate. Food waste is converted into vermicompost.

Sealed glass water bottles are used instead of plastic bottles.

An ALM (Advanced Locality Management) has been formed in the Hiranandani township in collaboration with the local corporation - MCGM to further create awareness on efficient waste management practices. All guest amenities are environment friendly. Waste water of the hotel is recycled through the sewage treatment plant and further utilised for flushing, car washing, airconditioning cooling towers and irrigating gardens.”

Besides this, she adds, that employees are engaged through town halls, annual picnic and an annual day celebration every

The equipment used in housekeeping need to be user friendly, ergonomically designed, durable, should lower the maintenance cost and should be presentable in front of the guest

Vaishali Sinha

Poonam Dhamdere

Shilpa Kosambia

year. Employees are appreciated and motivated through best employee of the month and best employee of the year awards.

Other employee engagement activities include monthly blockbuster movie screening and internal talent hunt programme called 'Ubharte Sitaron ki khoj'.

To further understand employees feedback at work, a motiva-

tion survey is done annually.

they should not disturb the guests and heavy duty equipments should not be used in high traffic areas,” mentions Shilpa Kosambia, executive housekeeper, Sofitel Mumbai BKC. As brand standards govern the cleanliness and condition of all areas, Dhamdere says that to maintain these areas as per the standards they at Sheraton have

Quality matters The equipment used in housekeeping need to be user friendly, ergonomically designed, durable, should lower the maintenance cost and should be presentable in front of the guest.

“Brand standards followed in hotels for equipment state that

chosen to use Nilfisk equipment which comprise of vacuum cleaners, scrubbing machines, marble maintenance machines, carpet maintenance machines and other essential equipment.

While at Meluha, the housekeeping equipments which are procured are generally of high efficiency, minimal noise decibel and manually or battery operated to conserve energy. Elaborating further, Sinha points out, “Chemical dispensers are installed to ensure proper dilution of chemicals utilised in the hotel.

Environment friendly and safe pesticides and insecticides are utilised in the hotel. An entire floor of the hotel is certified as Pure Rooms. The air purifier machines installed in each individual room ensures allergyfriendly and 99.9 per cent bacteria free guest rooms.”

One of the most important signature programme is Sheraton Sweet Sleeper Bed. Stating other aspect which sets their brand apart, Dhamdere boasts, “Sheraton provides a whole new level of comfort - the Sheraton Sweet Sleeper Bed. The celebrated Sweet Sleeper Bed features luxurious sheets, a deluxe duvet, a selection of feather down and hypoallergenic pillows, and a custom Sealy mattress.” On the other hand, Meluha-The Fern’s LEED Gold certified building design exhibits state-of-the-art architecture, with an innovative skylight and double glazed window light system which harnesses maximum natural daylight.

Sinha points out that the building uses a high efficiency heating and cooling system, cool roof system, energy efficient lighting, rain water harvesting systems, low-flow faucets and flushes, etc. “Our waste management practices of segregation and implementation of reduce-reuse-recycle measures ensure our solid waste diversion rate is 99.4 per cent. We are driven towards creating responsible environment stewards through interactive training modules, innovative team building activities, and community events. At Meluha-The Fern, sustainability is not merely a philosophy, but a way of life.”

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FHRAI 2014 J A I P U R

F&B

AIMING FOR THE STARS

Indian restaurants in the country have come a long way from serving merely good food to offering an avant-garde dining experience and competing with the best in the world. Here we study what has brought in this change, the challenges that still remain and the future trend

By Rituparna Chatterjee

T

HE MICHELIN GUIDE to restaurants, considered to be the Bible for restaurants and hotels around the globe, had a humble beginning. It was first published in 1900s as a guide for French motorists but was later revised. The changes included the incorporation of restaurant listings under specific categories and hotel listings only for Paris.

Slowly with these changes, the popularity of the guide grew and soon in 1926 Michelin created the famed restaurant star rating system and the first set of stars were awarded. Presently, the Michelin Guide to restaurants, popularly known as the Red Guide, is a series of over 25 titles and highlights more than 45,000 establishments from New York to Hong Kong and more. Though in over a century, the Red Book has been launched in several international countries, itis still absent in India. “There are seven Michelin-rated Indian chefs globally, five of them in Britain but the absence of this rating in India is because Michelin is still to launch its guide in India. I see Michelin starred restaurants increasing in numbers in Asia every year. Especially in India, the Leela Hotels has started the trend with Le Cirque in Delhi and Mumbai and Megu in Delhi,” states Chef Kunal Kapur, executive sous chef, The Leela Ambience Gurgaon Hotel & Residences. However, what is to be noted is that the restaurant concepts which have gained the Michelin stars and are present in India have won these ratings in their country of origin or one of their locations present in the west. So the question that arises,

can Indian restaurants in the country compete on a global platform and in future become the holders of the famed Michelin star? “India is adapting itself to the international restaurant scene like other countries in the world. In the coming future I am sure that the Indian hospitality industry will be more acquainted to guides like Michelin, Zagat, etc,” opines Chef Ajay Chopra, executive chef, Westin Mumbai Garden City adding that as the market conditions are improving and as a larger amount of money is being invested in the restaurant space the standard of restaurants in India is also improving and increasing.

The crucial parameters of a successful restaurant are food, ambience, comfort and service.

Though, till a few years back there was a gap in these areas, however in the recent years with the efforts of restaurateurs and chefs, Indian restaurants have not just filled in the gap, they have also introduced some of the finest restaurants that can compete on a global platform. “This has largely been possible because of collaborative efforts between chefs and restaurateurs to deliver international standards of food, hospitality and a holistic dining experience to the well-travelled Indian diner, while retaining the traditional roots in place,” mentions Zorawar Kalra, founder and managing director, Massive Restaurants adding that, this evolution combined with the diners’ willingness to try newer experiences, being experimental and wanting world class standards in their own backyard have not just helped

38 FOOD & HOSPITALITY WORLD September 1-15, 2014

Zorawar Kalra

Chef Kunal Kapur

Chef Ajay Chopra

India is adapting itself to the international restaurant scene like other countries in the world. In the coming future the Indian hospitality industry will be more acquainted to guides like Michelin, Zagat

( raise the bar higher, but have also pushed the restaurants to cater to the growing needs of their patrons.

Challenges and developments Though Indian restaurants have managed to offer an avant-garde dining experience, there still lies various roadblocks which need to be overcome to propel this growth further. “The Indian food industry is growing, but the level of food processing isn't up to the mark mainly due to deficiencies in research and development, skill and technology gap,” rues Chef Kapur adding that, there is also a huge gap in infrastructure and produce reaching to the right market. Another major challenge is the import of good quality ingredients. India still needs to invest in the technology of procuring and increase the knowledge on special ingredients which could be home grown in the country. “The government needs to regularise food imports and make the land fertile for business,” opines Chef Chopra.

However, the recent announcement by the government on documenting each and every recipe for establishing standardisation will give a huge push to the entire cuisine, believes Chef Kapur.

“Also with more and more educated people picking up the trade now every thing about cooking has become systematic and step by step. Right from where the produce has to come, to who and how will it be cooked,” he adds.

Another major development has been at the street food level. NASVI (National Association of Street Vendors of India) has lately become very active and is working towards the welfare of street vendors in India. They are training the vendors to cook, clean and serve food in a hygienic manner. At the same time working to make street food vending more and more structured. “As individual restaurants and five star restaurant companies are investing heavily on state-ofthe-art kitchens that provide hygienic and nourishing meal to people, there is a cutting edge competition that is healthy and growing. Gone are

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the days when people just opened restaurants. Nowa days there is a thorough research and emphasis on concepts, ingredients, equipments, beverages, etc,” reasons Chef Kapur.

Changing dynamics In recent times, Indian cuisine has established a strong

foothold across borders and chefs from around the world are travelling to India to learn the cuisine. Within India itself, there is a huge shift from serving the regular Indian food to regional Indian food.

“Chefs and restauranteurs are constantly researching on local food and bringing them to

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the forefront. Doing local food in a new avatar makes a restaurant and the chef edgy and welcome. There are several examples of such restaurants today in India and almost all of them are ready to compete with the world's best,” boasts Chef Kapur. But what has led to the popularity

of local Indian cuisine? “Indian food has come a long way in terms of what people want as Indians are apt to experiment with their food with regional food becoming very popular. North West Frontier, Awadhi and Hyderabadi still top the charts,” points out Chef Chopra.

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FHRAI 2014 J A I P U R

HUMAN RESOURCES

HARNESSING TALENT Attracting, recruiting and retaining the right talent is the primary focus of any industry.

However, with the current dearth of quality manpower in the Indian hospitality industry, how are hospitality professionals reworking their strategies?

By Rituparna Chatterjee

T

HE HOSPITALITY INDUSTRY in India has seen an exponential growth since the past decade with an influx of domestic and international hotel brands.

These brands have their set standard operating procedures and follow guidelines set by the owning company. As the hospitality business is service orientated, most of the leading international and domestic brands invest heavily in finding, selecting, training and retaining the right talent. Several measures like adopting a robust selection process, investing in a comprehensive training programme and giving the right compensation package have been practiced and widely advocated, however, a high dependence on skilled manpower still remains a critical challenge for hotels. A recent HVS survey - The Indian Hotel Industry Manpower highlights that the average room-tomanpower ratio for the Indian hotel industry is 1:2.01. The report further highlights that manpower levels correlate directly with hotel market positioning.

However, today’s tight labour market has made it difficult for hotels to find, select and recruit talented people. The competition for talent is intensifying, as there are fewer qualified applicants available. This shortage of applicants makes it all the more important for hotels to be able to effectively attract and select quality candidates.

According to the All India Council for Technical Education (AICTE), India has around 140 approved hotel management in-

sector industries both in India and abroad has further exacerbated this problem.

Selection and training

Geeta A Sundrani

Andrea Gracias

Priya Panjikar

stitutes and there are about 10,000 students graduating every year, out of which a large number is unemployable. “Only 12- 15 per cent of the student passing out of hotel management institutes are readily employable. And a select few have

the right aptitude, knowledge, required behavioural skills and personality traits to work in the industry. Candidates score low on fundamental skills, English language skills, logical ability, soft skills, self-management and quality orientation,” states Geeta

A Sundrani, owner, Oasis. Due to these lack of skills, grooming and developing suitable human resources for the hotel industry has become a huge challenge. Increased demand for suitable talent both within the hospitality sector and from other service

40 FOOD & HOSPITALITY WORLD September 1-15, 2014

Under such circumstances how do hotels select and train the right talent? “Results from a study indicate that selection tools designed to obtain behavioural and motivational information about candidates contribute to an effective selection system,” asserts Sundrani. For instance, behavioural interviewing is a popular selection activity among organisations with highly effective selection systems. “In the future even more organisations plan to use this and similar tools more extensively to select employees. The more effectively organisations recruit and select candidates, the more likely they are to hire and retain satisfied employees. In addition, the effectiveness of an organisation’s selection system can influence bottom-line business outcomes, such as productivity and financial performance,” she mentions.

Apart from an effective selection process, hotels also need to have a comprehensive training programme in place. “At Marriott we have a SAIL programme wherein we enroll undergraduates and train them at the property for two years before absorbing them. One has to be innovative to tap talent from everywhere possible,” states Priya Panjikar, director - human resources, JW Marriott Hotel New Delhi Aerocity adding that, they have a series of ongoing trainings to inculcate the brand values and touch points into

( their newly hired associates.

Apart from classroom and departmental trainings, there is a pool of resources available online to help associates enhance their skill sets. Likewise, Alila Hotels & Resorts also has a strong training process in place. “The key factor in recruitment at Alila Hotels & Resorts is to see whether candidates are passionate about this dynamic hospitality industry. Once we recognise this passion, we ensure that our employees get the right training to refine their skills while enhancing their softer skills to have good judgment, embrace diversity and show commitment to their role. This enables them to make difficult and complex decisions while addressing each service need individually,” points out Andrea Gracias, HR manager, Alila Diwa Goa.

Retaining talent Today hospitality professionals have multiple opportunities in cruise liners, luxury retail,

multiplexes, fast food chains, etc.

International hotels are willing to offer lucrative packages to attract and retain the best talent.

Hence ensuring a better work environment and offering competitive remuneration are important tools to retain talent in this ever growing industry. “HR policies of hotels need to focus on offering better work life balance and should adopt innovative strategies to train and motivate their teams,” states Gracias.

Reiterating the same, Panjikar states, “Efforts will have to be initiated by companies to create a healthy and fun work environment starting right from the induction programme. Increased focus on measuring and improving employee productivity has become critical. It is difficult to measure the service experience provided and the quality of interaction with customers and therefore there would be an increased dependence on qualitative customer feedback monitoring.” To reward their associates

based on their contribution, Marriott has an array of recognition programmes.

The monthly town hall is used to recognise associate, executive

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and manager of the month.

Standing ovation is a recognition programme that highlights exceptional stories on the Marriott website. They also have yearly

recognition programmes initiated by the head office where associates are invited to USA to be felicitated. “Marriott associates have enormous growth opportunities across India and abroad as any vacancy is first published to Marriott associates before we interview external candidates.

This is a goal given to every HR leader as well,” says Panjikar.

Apart from offering an attractive wage, recognition and a work - life balance, hotels also need to provide transfer facilities to retain their talent pool. “Associates that get international opportunities make a lot more money and that is very attractive to the Gen Y. Hotels in the Middle East are constantly looking for line staff from India and there are consultants who specialise in finding such jobs for aspiring candidates. The best thing to do at this point is to have transfer opportunities available within the same chain for talented employees,” opines Panjikar.

“It’s a great feeling when your food is a hit with customers. And when you’re successful, we’re successful because it’s our job to support your efforts in the kitchen by providing you with equipment & service which you can count on.Day after day , happy customers after happy customers with HOBART, BONNET, FOSTER”

We’re behind you all the way.

For any queries please E-mail us at info@itwfeg.in or call us at +91 124 4245430

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TECHNOLOGY

POWERED BY TECHNOLOGY Hotel companies in India can leverage India's strength as a global IT powerhouse to get the best solutions at affordable rates along with skilled human resources for setting up and managing the processes

By Sudipta Dev

W

HILE INDIAN hotel companies cannot stake the claim to be quick adopters of technology, those organisations that have understood the long-term value that technology brings in ensuring guest satisfaction, operational efficiency and cost savings, have a focused strategy for IT implementation. The pertinent question being are hotel companies in India meeting global standards in terms of technology implementations?

Shreeharsh Bhandari,

founder, IMPossible, a consultant with hotels across APAC region acknowledges that most of the hotels are moving towards global standards on technology implementation.

“This is across the board and not specific to global hospitality majors. In fact you would be surprised to find some great technology being implemented in some of our own indigenous brand of hotels,” mentions Bhandari, who was formerly the area director – IR Projects – APAC Marriott Worldwide.

42 FOOD & HOSPITALITY WORLD September 1-15, 2014

The fact that India is a global software hub and has skilled resources who are not too expensive is a factor that should be leveraged by hotel companies. T Shivdas, head Information Systems & Technology, Ginger Hotels believes that Indian hotels are adopting technology but those that have been tried and tested elsewhere. “However, these hotel companies have an opportunity to do a lot by spending much less than a similar category hotel, say in America. For instance, mobile appli-

VV Giri

Kiran Patel

T Shivdas

Jeremy Ward

cations in a hotel. We are completely into mobile booking and the process has not cost much. There is an opportunity for us to leverage this,” he says.

The biggest deterrent is the lack of initiative on the part of hotel companies to spend on IT, even though they want the best technology. Acknowledging that there are many challenges, Shivdas says, “Customer behaviour is changing so you have to continuously redefine needs. They do not have the time but look

Shreeharsh Bhandari

( for convenience. Hotels have to be flexible and have scalable model for adopting information technology.”

While there are no doubts about the merit of implementing the right level of technology in all departments in a hotel – from front office to house-keeping, the key debate between investors and technology people is around the cost versus benefits. “Whilst, the rest of the world has embraced this much more closely in hotel operations, in India, at least in the mid-market segment, we still have some ground to cover. The relative reluctance to this process of adaptation is that labour is still cheaper in India and quite often labour is seen as a good

There are many who believe that in the future budget and economy hotels will lead the change

ability for the guest to control their environment (lighting, heating, cooling etc.) from the device. "We'll also see more interaction with hotel services, for instance room service, spa bookings, concierge, housekeeping ," mentions Ward.

Pointing out that technol-

ogy has touched each and every segment of the hospitality industry and the expectations are rapidly growing, Bhandari says, “Technology is not about hotel operation anymore, its beyond that. Technology is right in the guest room and guests expects it to

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be on their finger tip even before they check-in.” According to him, the three major segments where technology is playing a big role and will continue to grow are - hotel operations, improving energy efficiency, and meeting guests expectations.

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substitute to technology,” states VV Giri, regional director, Premier Inn South Asia.

Key drivers Guest needs come at the top of the factors driving technology initiatives in the future.

“You always have to be conscious of your guests needs, I really see the in-house (not just in room) mobility requirements of our guests driving technology initiatives, we'll see much more interaction with the hotels eco-system from a guests own mobile device,” says Jeremy Ward, senior vice president information technology, Kempinski Hotels, adding that, he fully expects room keys to be integrated into the mobile device and the

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“Control@MyFingerTip is what I believe will the expectations from most of our guests.

It will also be the mantra for efficient and optimised operation and at the same time providing guest satisfaction.

Guest expectations have changed, it’s not about on-lo-

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cover ) cation technology anymore.

They expect more than that,” he says. The expectation starts even before they board the flight, on-location during their stay, and also post their stay.

Major changes would be witnessed in both guest facing technology and back-end technology. According to Giri, these guest facing technology would be in room entertainment systems including music, movies, air conditioning, lighting, F&B ordering systems. In the back-end, cutting edge would come through Data Base Management Systems or Customer Relationship Management (CRM) tools which will help customise the service levels and wowing guests.

Revenue Management, forecasting and Yield Management applications will help drive better efficiency, understanding market competition and increase market penetration, points out Kiran Patel, IT manager, Holiday Inn Mumbai International Airport. “At IHG we are fortunate to have all the application which fulfills our requirements and keeps us ahead from the competitors,” adds Patel. He reminds that today’s tech-savvy traveller demands more out of their hotel stay, “When they are on-the-go, travellers seek a tech driven hotel experience that allows them to stay connected and plugged in whether it’s for business or pleasure.

From wireless Internet to the latest in-room gadgets, tourists look for those extra perks that create a memorable stay.”

Setting high benchmarks Ginger Hotels has been ahead of the curve in terms of IT implementations. The website has a booking engine with multiple options for making payment, guests get an sms after booking, after checking-in the Wi-fi password comes as an sms. “We have also introduced a mobile app that operates on all platforms,” says T Shivdas, adding that, hotel companies should adopt enterprise architecture. “We have moved into cloud com-

FHRAI 2014 J A I P U R

It's an easy thought process to try and implement the 'next' best technology trend but in reality this can be much more difficult and costly than envisaged puting. We do not even have our own servers. We have completely integrated the software solution landscape,” states Shivdas. All hotels are connected through VPN. Services like door keys, telephone, are integrated to the Property Management Systems (PMS) – it is centralised. This allows rapid deployment, which is of particular importance as the company has aggressive growth plans. It also ensures by default uniformity and standardisation across the chain.

Premier Inn, feels Giri, is bucking the trend in technology as compared to some of its rivals in the mid-market space. “We have a fully con-

44 FOOD & HOSPITALITY WORLD September 1-15, 2014

verged network and we have been rewarded the Interop Award twice for Installing Opera Application in Hosting Environment and Building Disaster Recovery (DR) site as a part of Business Continuity Planning. For reservations we use OPERA and for F&B we use MICROS along with MY INVENTORY for inventory management. Our locks are from Kaba. All of these are the foremost names in PMS,” he informs. The financial system is Oracle and all the data resides in a central server at Delhi. All exigencies are covered through a fully integrated Disaster Recovery set up based in Bengaluru.

Global luxury hospitality major, Kempinski Hotels that currently has one property in India, has always had a proactive approach to adopting the best technology practices. "We were the first global hotel company to take advantage of Google Apps for business and to implement Infrastructure as a Service (IaaS) using Amazon Web Services (AWS), we are a firm believer in moving applications and infrastructure above property (to the Cloud) where technically and commercially applicable. We were also the first hotel company to implement occupancy based pricing for hotel based IT infrastructure,"

states Ward.

Ward cautions that hotels have to make sure they are not doing technology for technology’s sake, anything that is done must be relevant to the guest and add to their overall experience when they stay at your hotel. “It's an easy thought process to try and implement the 'next' best technology trend but in reality this can be much more difficult and costly than envisaged and ultimately could have a negative impact on both the guest and the hotels operation,” he adds.

There are many who believe that in the future budget and economy hotels will lead the change. “Overall if you look at the technology space in the hospitality sector – it is behind the other sectors but you will see it increasing. This will lead to doing business with the enterprise directly, the role of travel agent will become less,” says Shivdas. The transaction between hotel and guest will become direct – through smart devices.

INSIGHT

Difference between service and hospitality What guests are looking for is not just good service but hospitality. An emotional connection is what they need. Many places are providing great service but very few are delivering the warmth of hospitality

By Vikram Kamat

S

PEAK TO ANY hotelier (chain or independent hardly matters) and each is concerned with delivering excellent service. The trend in the industry has moved from mere guest satisfaction to guest delight. The later term being more in vogue these days. But materially has any thing changed? From what I have observed not much since most hotels are struggling to deliver good service. So what sets some hotels apart where guests feel the service was superb and other hotels where guests feel that service was nothing to complain about?

We must understand what guests are trying to tell us.

Superior service after a while is undistinguished from good service. For example, if one was to serve tea in one and a half minutes, instead of two would the guest notice? And could we call it superior service, just because we exceeded our own standards?

So how then does one deliver the next level of service?

You do so by adding the hospitality element. Service is more about hitting the technical requirements of delivering within the set standards or norms. However, when one talks about hospitality is talking not just about technical but meeting the emotional and human connection. It’s about the warmth of the smile, the positive conversation, the friendly recommendations. Treating the guest as

Vikram Kamat

though he is the only one in the restaurant adds to the human emotional side of the connection. This then becomes hospitality.

It is when both good service and hospitality come together that guests go gaga. They rave about your service. It is important to identify individual team members who would definitely already be providing your guests with hospitality and not just good service. It is easy to identify them. You need to go through the comment cards and guest feedback. See which names regularly come up. The guest normally use more common words like 'fantastic service' and 'friendly staff' as hospitality is not a word of everyday use by people. So look out for such words when you’re reviewing feedback about a staff member or an outlet.

The next level To really get your hotel to

46 FOOD & HOSPITALITY WORLD September 1-15, 2014

the next level of guest becoming admiring fans you must try in whatever ways it’s possible to make the combination of both service and hospitality. It should not be difficult.

The three keys of hospitality are itself keys of delivering guest hospitality. These only require a constant push at first but once staff gets used to the motivation by way of positive guest compliments and higher tips it automatically self motivates staff to do even better: ● Few hoteliers sometimes get caught in the mental trap of 'My hotel is not a five star / full service hotel' so how does it matter. Every hotel has people. No doubt some have

more, some have less. But all hotels have people. Each hotel big or small has staff that interacts with the guests. In limited service it might be only front desk and morning breakfast. So why not even in those limited interactions create a place of hospitality?

Why not give the guest that something extra that keeps him coming again and again? ● Service is mechanical while hospitality is from the heart.

The difference is your hotel doing well and hotel doing excellent. As already mentioned, it does not matter what star category hotel you are. ● Naturally, becoming a place of hospitality requires in-

volvement. Getting in warmth does not cost money. You don’t need to replace people, but instill warmth in them.

Many would already be providing excellent hospitality.

Start by the 3Rs of motivation with them. Once people see that behaviour rewarded, they will also mimic the behavior and you will start to get the results you want. Put full effort and start the process of injecting every part of your hotel with hospitality. Start by setting the example and look out for ways not to give good service but hospitality.

(The writer is director Kamat Hotels India)

SPOTLIGHT

Executive development training programmes HVS Professional Skills Development' vertical will emphasise on talent development and performance enhancement

H

VS India announced the launch of 'HVS Professional Skills Development' vertical, with its executive development training programmes commencing from September 2014. HVS Professional Skills Development (HVS-PSD) will provide superior learning and development solutions across the hospitality sector encompassing different methods of instruction and catering to the specific requirements of the client. Emphasising on talent development and performance enhancement, its executive development training programmes will offer best-inclass trainings for key hotel functions such as sales and marketing, revenue management, finance, human resources and leadership development, in addition to specialised programmes for spa management, sustainability and hospitality real estate.

Aimed at executives and managerial-level professionals, HVS-PSD will be leveraging superior industry knowledge whilst partnering with reputed universities and subject matter experts to facilitate these industry-focused programmes.

The first batch of executive

development training programmes beginning September 2014 will include: ● mastering the sales process ● leadership development programme for emerging managers ● general manager leadership programme ● spa management programme ● people to profit - driving business and talent strategy in times of competition and change ● financial management programme Commenting on the occasion, Manav Thadani, chairman, HVS Asia Pacific, said, “The disproportionate increase in the number of rooms vis-avis the availability of skilled talent has become a critical challenge for the industry. Over the past 18 years of the firm’s existence in India, we have witnessed the branded hotel seg-

ment grow from less than 20,000 rooms in the 1990s to the current 100,000, which is anticipated to touch almost 150,000 by 2017-18. The growth of skilled manpower, however, has not kept pace. With the quality of service being a primary differentiator among competing hotels, this increasing gap could become a major hindrance to the industry’s growth going forward.”

“At HVS, we have always attempted to play our part in helping resolve issues facing the industry, and the new professional skills development vertical is yet another effort from our end in this direction.

By virtue of being a neutral party, we are uniquely positioned to collaborate with the industry at a local level, and at the same time partner with reputed international institutes to develop and administer relevant courses,” he added.

The disproportionate increase in the number of rooms vis-a-vis the availability of skilled talent has become a critical challenge FOOD & HOSPITALITY WORLD

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TECH TALK

Meet the world's first robotic butler Worlds first robotic butler 'A.L.O.' officially reported for duty in August at Aloft Cupertino in Silicon Valleys

A

LOFT HOTELS, the tech-forward, innovation hub for millennial-minded travellers, has announced the appointment of A.L.O. as the hotel brand’s first Botlr (robotic butler). This charismatic cyber associate makes his debut at Aloft Cupertino in Silicon Valley, making Aloft the first major hotel brand to hire a robot for both front and back of house duties.

In this role, A.L.O. the Botlr will be on call as a robotic operative where it will be assisting the Aloft talent in delivering amenities to guest rooms.

Professionally 'dressed' in a custom shrink-wrapped, vinyl collared uniform and nametag, A.L.O. will modestly accept tweets as tips as it wheels whizz from task to task. This newest Aloft associate will not only free up existing talent’s time, allowing them to create a more personalised experience for guests, but will also enhance the hotel’s current tech-forward offerings.

Several new Botlrs will be joining in the upcoming months.

Brian McGuinness, global brand leader, specialty select brands, Starwood, states, “As you can imagine, hiring for this particular position was a challenge as we were seeking a very specific set of automated skills, and one that could work – literally – around the clock. As soon

as A.L.O. entered the room, we knew it was what we were looking for. A.L.O. has the work ethic of Wall-E, the humour of Rosie from The Jetsons and reminds me of my favorite childhood robot, R2-D2. We are excited to have it join our team.”

Prior to its role at Aloft, A.L.O. studied at Savioke—a new company which the robotics community has been eagerly anticipating for this first class of robots— where it double majored in rudimentary tasks and hospitality.

Transitioning to its new role as Botlr, A.L.O. will now facilitate and prioritise multiple guest deliveries, communicate effortlessly with guests at various hotel platforms, as well as efficiently navigate throughout the property – including the elevator – with ease. The appointment of A.L.O. represents yet another forward-looking milestone for Aloft, known for its industryfirst smart check-in programme, 'Cool Concierge' programme and piloting Apple TV in-room services. Steve Cousins, CEO, Savioke, says, “We are thrilled to introduce our robot to the world today through our relationship with Aloft Hotels. In our early testing, all of us at Savioke have seen the look of delight on those guests who receive a room delivery from a robot. We’ve also seen the front desk get busy at times, and expect Botlr will be especially helpful at those times, freeing up human talent to interact with guests on a personal level.”

This charismatic cyber associate’s debut at Aloft Cupertino makes Aloft the first major hotel brand to hire a robot

48 FOOD & HOSPITALITY WORLD September 1-15, 2014

TECH TALK

Sensing every move Setting up a hotel room ambience effectively was a major challenge in the past. But with advanced technologies like RFID enabled room sensors, the hospitality industry is able to provide seamless services to their guests

By Akshay Kumar

W

ITH THE BOOM of eco-friendly hotels, energy efficiency has become the primary motto in the hospitality industry. Hotels are investing more into the technology space to make their hotels energy efficient. With products like room sensors, the hospitality industry is able to give their clients a personalised service and also use energy sparsely.

Dolphin RFID, a turnkey solution is equipping the hospitality industry to overcome this challenge of energy efficiency. With worldwide acceptance of its solutions, Dolphin supplies and supports customised turnkey solutions on a worldwide basis with their own Java based middleware. Dolphin solutions are agnostic to any specific brand of readers or database. The company caters to all segments of industry – DOD, corporate, healthcare, hospitality, energy, industrial, oil and gas, amongst others. Speaking about the

Commodore SK Sawhney

Indian market, Commodore SK Sawhney, president and CEO, Dolphin RFID, states, “The Indian market is tech savvy and we should see more and more innovations making the rooms more intelligent and energy efficient.”

Tech talk Room sensors are devices that detects changes in quantities and provides a corresponding output, generally as an electrical or optical signal. In

the hospitality industry the room sensors helps in various ways like maintaining the temperature of the rooms, transmitting information to the front desk, etc. The company offers various products which include a combination of RFID locks and the use of the RFID key cards for triggering the energy saver.

These products are used in almost all hotel brands in the country. Speaking about the technology or mechanism behind various room sensors,

Sawhney, says, “The technology behind energy management systems we supply to the hospitality industry is ZIGBEE. This technology works on using the ‘Hopping’ protocol by which the information is sent from one device to the other and then it is picked up by a controller which transmits the information to the front desk. The key cards used to trigger this energy management system are the same ones as used to open the locks on the doors to the guest rooms. Only the cards programmed in the hotel can be used for this energy management system. Thus preventing misuse by inserting personal visiting cards, etc into the slots.”

The sensors also help the hotels to effectively set up the ambience of the rooms. “With the possibilities of using the system to switch the relays on the AHU’s for each room, a most

comfortable temperature can be maintained for the room,”says Sawhney

Paperless venture Dolphin RFID are further investing into new innovations.

The next step which the company plans is to introduce a new paperless maintenance system.

Such systems will help the hospitality industry to take a step towards eco-friendly policies.

Sawhney concludes, “Dolphin has always been in the forefront of technological solutions for the Indian market. In the near future we plan to introduce an efficient paperless maintenance management system which runs on Android phones to keep a track of all the maintenance done in the rooms. This would effectively bring down any breakdowns necessitating engineering calls which lead to guest discomfort.”

The technology works on using the ‘Hopping’ protocol by which the information is sent from one device to the other and then it is picked up by a controller which transmits the information to the front desk

50 FOOD & HOSPITALITY WORLD September 1-15, 2014

CAMPUS NOTES

Art of baking With changing eating habits of people, the bakery industry has gained popularity among the masses over the years. Raj Kapoor, managing director, Assocom-India and managing director of Assocom Institute of Bakery Technology & Management (AIBTM) talks about the institute and the future of the Indian bakery industry

Raj Kapoor

By Archana Sharma ITHIN ONE year, the Assocom Institute of Bakery Technology & Management (AIBTM), located at Knowledge Park III, Greater Noida, has become one of the most sought after choice for students who are enthusiastic about learning about the art and technology of bakery. According to Raj Kapoor, managing director, Assocom-India and managing director, AIBTM, bakery is like food science. “We have been struggling for many years due to lack of facilities. Therefore we decided to open an institute having international standard facilities in India,” he states.

Showing a growth rate of 15 per cent, the Indian bakery industry is growing at an immense rate leading to a rise in the demand for bakery schools and institutes. “Sensing such a need, we bought this property in 2008 and finally last year we kick started the project,” mentions Kapoor. With the guidance of their parent company, Assocom, India, AIBTM has been doing training programmes for the last 14 years. “We are partners with the American Institute of Baking (AIB) and keep targeting even the small bakers apart from the established ones. We have been conducting these programmes on portals as well as sometimes in hotel management institutes,” he highlights.

Having most of their board advisors from the industry, AIBTM has designed the various courses keeping in mind the industry requirements. “There

W

is a huge requirement for skill development, trained and innovative bakers. There are bakeries opening up every now and then but the quality is missing.

Most of the small time bakers are uneducated about the process and don’t even know about the ingredients properly.

Our focus is to change all this,” he emphasis upon.

Creating content Due to the changing market trends, AIBTM has designed its courses which not only focuses on teaching recipes to students but also on providing in-depth knowledge so that new and innovative products are created.

Having around 30 diploma courses, currently AIBTM is focusing on the post-graduate diploma courses. Talking about few courses, Kapoor says, “We have designed a course on bakery science and management.

Any student, who has a science background, not necessarily in food technology, can learn the intricacies of the job. Also, we have a one year programme in food science and technology where we train students in patisserie and artisan aspects. Until and unless you have the required knowledge about a particular product, one is unable to create something new and innovative.”

Continuing further he adds, “Training someone new in the industry can take almost twothree years and even then the specialisation isn’t thoroughly achieved. However, after completing our one year diploma courses, they are ready for dif-

ferent production staff jobs, quality control, R&D, marketing, and even working for the ingredient companies also.”

Providing the option to join any area of the industry, AIBTM makes sure that no student is left behind.

Another programme is the PG Diploma in Patisserie & Art and Craft. This programme is designed for non-science graduates wherein the basics of science are taught to them with more focus on artisan and patisseries. “In order to develop a product, they can join small bakeries, go to retail shops and join hotels,” feels Kapoor.

A two year diploma course for school pass outs is also available at AIBTM. It provides the students with the content and curriculum to make sure that they are ready for various jobs at retail level or have the necessary qualification and skill set to become entrepreneurs and start their own small businesses.

There is also a programme for people with no qualifications as the bakery industry is as much an art as it is science. It provides employable skills to people who otherwise would have no scope,

at least providing them the ability to start their own businesses.

“We have tried to design programmes that cover all aspects of this industry, with multitudes of discussions at large with joint industry representatives, who have been supportive of all our endeavours,” says Kapoor.

Facilities and amenities For AIBTM to retain focus on providing more practical knowledge rather than theoretical one, they have drafted the curriculum in such a way that more than 50 per cent is based on practical training. Backed by the industry, AIBTM is also able to provide internships to students according to their choice and field of interest. Visits to the industry are also part of the curriculum.

According to Kapoor, the bakery industry is a combination of science and technology, engineering and art, science being an important aspect of it. “Therefore, we have set up a testing laboratory here in order to expose students to the actual nature and quality of ingredients. We have also set up workshops and

imported equipment,” he points out. Teaching about the hazard analysis and critical control (HICC) part to students, AIBTM is trying to incorporate even hygiene standards in the curriculum, as Kapoor believes that such practices must be inculcated from the very beginning.

AIBTM organises basic or advanced training programmes for the bakery industry. Apart from this, AIBTM also has a student exchange programme, as per their tie-up with Hyejeon College in Korea. Also, AIBTM is willing to give full scholarship to students to study abroad.

AIBTM also plans to tie-up with National Skill Development Council (NSDC) and is presently awaiting approvals from its directors, as they follow a mandate to take 10,000 people in different cities and open a franchisee and partner centres throughout the country. “Even in Delhi we are going to open a facility in Laxmi Nagar and make it as one of the centres where even housewives can come and learn to become home bakers and start their own business. The programme will be available at different locations,” informs Kapoor.

FOOD & HOSPITALITY WORLD

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September 1-15, 2014

MOVEMENTS Novotel Hyderabad Convention Centre and Hyderabad International Convention Centre Novotel Hyderabad Convention Centre (NHCC) and Hyderabad International Convention Centre (HICC) has appointed GORAV ARORA as director - sales and marketing. In his current role, he will be responsible to lead and grow the convention, corporate, MICE and social business. He will also be instrumental in positioning Hyderabad and HICC as the 'Best MICE Destination' in global markets through various marketing initiatives.

With more than 14 years of experience in areas of sales and marketing and F&B operations, he started his career in hospitality with Hyatt Regency, Delhi. He has

gic presence in chosen markets outside India. Sarna brings over three decades of experience across various leadership roles with Hyatt Hotels. In his association with Hyatt Hotels, he has been instrumental in the development and operations of all Hyatt branded hotels in Asia Pacific, Europe, Africa and the Middle East, South West Asia and Latin America and establishment of a pipeline of highyield hotels, notably in China, India, Brazil and Mexico.

The Westin Pune Koregaon Park The Westin Pune Koregaon Park has appointed AMIT PRAKASH as director of sales for the hotel. He has been affiliated with Starwood Hotels & Resorts since 2012 and has worked with leading hospitality brands since 2008. Prior to joining The Westin Pune Koregaon Park, Prakash was as-

Hyatt Pune

Adrian Hardwick-Jones

velopment team to drive design excellence and brand consistency in hotels across South West Asia. He will be based in Gurgaon in Delhi. He brings with him over 20 years of experience in architectural design and has worked extensively across Asia in a number of sectors including hospitality.

KA Hospitality

Hyatt Pune has appointed SUNIL JOSHI as sous chef at Baan Tao, the pan Asian speciality restaurant at the property. In his current role, Chef Joshi will direct and oversee the operations at Baan Tao. His expertise lies in pan Asian cuisines and he will be responsible for maintaining the food quality at Baan Tao, ensuring guest satisfaction and smooth operations of the restaurant.

Prior to joining Hyatt Pune, Chef Joshi was the sous chef at DLF Recreational Foundation, Gurgaon. He has also been the pan Asian kitchen chef at Carlton Madagascar and later joined Double Tree by Hilton in Gurgaon as sous chef. He started his career at Hotel Surya in New Delhi.

SNEHAL KULSHRESHTHA has been appointed as CEO of

Gorav Arora

Amit Prakash

Snehal Kulshreshtha

Maulina Gupta

worked with companies like The Oberoi Group, Hyatt and Accor. He has also worked with NHCC and HICC earlier from 2008 to 2012. His last assignment was with Trident, Hyderabad as director-sales.

cribed as associate director of sales at The Westin Hyderabad Mindspace. Between the years 2008 and 2012, he was associated with leading hospitality brands such as Oberoi Grand, ITC Hotels, Regus and Hilton.

KA Hospitality. In his new role, he is responsible for the development and execution of the business strategy of the group. With an experience of more than 20 years, he has worked as general manager at InterContinental Hotels Group with the Holiday Inn Brand, and in leadership roles with Dodsal Restaurants (franchisee of Yum Brands), and Kalpataru and most recently with AmRest Restaurants India.

Hyatt Regency Gurgaon. In her role, she will be responsible for the planning, induction and execution of sales and marketing strategies, while tapping into the significant national and international market segments. She will primarily focus on establishing Hyatt Regency Gurgaon as the leading convention hotel in the city, by means of strategic brand positioning and tactical marketing tie-ups. She brings with her an experience of more than 15 years in sales and marketing in diverse segments.

Taj Group of Hotels RAKESH K SARNA will join Indian Hotels Company as managing director and chief ex ecutive officer on September 1, 2014. Sarna will take over from Raymond Bickson. In this role, Sarna would be responsible for steering the growth of the organisation as it continues to be positioned as a strong India based hotel chain with strate-

InterContinental Hotels Group InterContinental Hotels Group has appointed ADRIAN HARDWICK-JONES as regional director, design and engineering (D&E), for South West Asia. As part of the senior leadership team, he will lead the regional design and engineering function, working closely with the company's de-

52 FOOD & HOSPITALITY WORLD September 1-15, 2014

Hyatt Regency Gurgaon MAULINA GUP TA has been appointed as director of sales and marketing for

Ashutosh Ranjan Thakur

Renaissance Mumbai Convention Centre Hotel ASHUTOSH RANJAN THAKUR joins the Marriott group as the food and beverage manager of Renaissance Mumbai Convention Centre Hotel & Lakeside Chalet Marriott Executive Apartments. In his current role, he will primarily be responsible for planning, organising, directing, controlling and evaluating the operations of five restaurants and two bars. With over 11 years of experience, Thakur previously worked with JW Marriott, Holiday Inn, Westin, BJN Hotels and Mirah Hospitality.

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` 3995/`2995/-* Onwards

` 6999/` 4500/-* onwards Hot & Normal Water Dispenser

` 5995/` 2995/-* onwards

ABOVE IMAGES ARE FOR REPRESENTATION ONLY. VAT EXTRA ON ABOVE PRICES

ired Requ rs l a De e

64 September 1-15, 2014

B-54, NARAINA INDL. AREA PH-II NEW DELHI-110028 INDIA TEL.: +91-11-45623650 M.:+91-9810086516, 9717294779 Email: manasherbalspvtltd@yahoo.in, www.siddharthimpex.in

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Myraid collection adding grace to the ambiance

AURA ESSENTIALS

TABLEWARE, BUFFETWARE, BARWARE, GLASSWARE, CUTLERY & ACCESSORIES

Showroom Address: 106 Ark Industrial Estate, 1st Floor, Makwana Road, Andheri Kurla Road, Marol Naka, Andheri (East), Mumbai 400 059, India.

Email: geeta.auraessentials@gmail.com / aura.essentials@hotmail.com Geeta Wadhwa - Mobile 98201 46371 / 98190 18250 66 September 1-15, 2014

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CREM INTERNATIONAL AB. Viksgrand2, Box 10, 670 40 Amotfors, Sweden.Mob: +91 9310154141 amit.sharma@creminternational.com www.creminternational.com

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! ! " # $ %" " ##" %& & # " ' ( ( ) *+ ,) - ,-( ( *+ ,) - ,-(

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For controlling Restaurant Kitchen Exhaust, Smoke and Oil Mist RydAir RB2400/4800 Electrostatic Air Cleaners

Cleaned Air Exhaust

RYRYunits modular and be stacked up to achieve units are are modular and cancan be stacked up to achieve higher airflow requirement higher airflow requirement

Kitchen Hood Cooking Fumes

6 units of RY5000 stacked 3 high and in 2 stack to give Airflow of 30,000 CMH

3 units of RY5000 Stacked up to give Airflow of 15,000 CMH

Stove

NIHAL Enterprises RydAir RB2400/4800 15C Govardhan Baug, Manmala Tank Road, Mahim, Mumbai 400016, India Nihal Enterprises Contact Person : Mr. Harshad Patil : - 09324271581 Email : nihalenterprises@gmail.com 15C Govardhan Baug, Manmala Tank Road, Mahim, Mumbai 400016, India South India Associate - M/s Royal Envirotech.

Mr. Akilan : - 09894919522 Contact Person : Mr Harshad Patil Mobile: 9324271581 Email :akilanenviro@gmail.com Email: nihalenterprises@gmail.com

74 September 1-15, 2014

Reduces Pollution

Collect up to 95% of all cooking smoke and oil mist

Keeps building and enviroment clean.

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www.moohandas.com

MOOHANDAS SONS Serving the Hospitality Industry since 1949

O U R

P R O D U C T

R A N G E

BED LINEN: BEDSHEETS,PILLOW CASES,DUVETS,DUVET COVERS,MATTRESS PROTECTORS,BLANKETS,BED RUNNERS, MICROFIBRE/POLYFIL PILLOWS,CUSHIONS BATH LINEN: BATH,HAND,FACE TOWELS IN WITH/WITHOUT CREST WOVEN LOGO [AUTOLOOM,POWERLOOM], BATHMATS, BATHROBES, SLIPPERS, SHOWER CURTAINS. F&B LINEN: BANQUET FRILLS,CHAIR COVERS,DAMASK T.CLOTHS,JACQUARD NAPKINS,TABLE MATS,MOULTONS UNIFORM: KITCHEN WEAR,SERVICE,HOUSEKEEPING OUTFITS ,SR. CATEOGORY SUITS. For further details, contact at

Moohandas Sons Shop No. 4, Daulat Mansion, Behind Metro Cinema, Barrack Road, Mumbai – 400 020 Tel: (0ff) 2206 6161, 2201 5330, Mobile : 9820197050 E-mail : bobbybijlani29@gmail.com Website : www.moohandas.com

76 September 1-15, 2014

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Hi-End Commercial Chocolate Fountains

Devi Tyres Building, NH 47 South Nada Haripad, Alappuzha – 690 514, Kerala. ● www.thechocolatefondue.in ● sales@thechocolatefondue.in GSM - 944 737 8449

To Advertise in

Business Avenues Please Contact: ■

Mumbai: Rajan Nair - 09821076065 Dattaram - 09821580849 ■

■ ■

Delhi Associate : Dinesh - 09810264368

Chennai & Hyderabad : Shukla : 09849297724 ■

Bangalore: Sreejit : 08867574257

■

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Delhi: Pranshu - 09810841431

Kolkata: Ajanta - 09831182580 FOOD & HOSPITALITY WORLD

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Cake Toppers

READY TO EAT SUGAR TOYS

cartoon characters, wedding couples baby shower, animals, n many more..

DECORATE your cakes, cupcakes, desserts, theme cakes

Fonda Frost Fondant

JUST TAKE IT OUT, ROLL IT AND COVER YOUR CAKE

Wide Range of Glassware Beer, Wine, Whiskey, Mocktail etc

DESIGN SHAPES, ART CONTENT, CUTOUTS, 3D FIGURES, PATTERNS, FRILLS, BOWS, CARTOON CHARACTERS, FLOWERS .

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inf www a : 58 Delh : 83 t

Off: F-53-54, Lane No. 8, Jagat Puri, Delhi-110051 Ph.: 22447823, 9312288723, Fax : 011-22447823 Mobile : 9810363900, E-mail : aniglass@gmail.com Goa : 09423319310 www.aniglass.com

September 1-15, 2014 79

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(Manufacturers & Exporters of Disposable Plastic In-Flight Food Equipment & Cutlery)

ISO: 9001-2008 Certiď€ ed Company

SGS Approved Equipments

341/12/B, Shalimar Park Extension, Delhi-110032 (India) Mobile: +91-9810071842/+91-9971019577 Email: vidur@honeywellind.com & vidur@honeywellindustries.com Website: www.honeywellind.com & www.honeywellindustries.com

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Feel the Hot & Cold of Maxell® STAINLESS STEEL- Puf Insulated

Baleno

Trendy

MAXELL New Collections CLICK LOCK CASSELROL Available sizes: 0.5 to 40 ltrs

COROLLA 250. 350. 550. 750 1000. 1500. 2000ML

OPEL

CATERER’S HOT POT

1000. 1500. 2000ML

2500 ml(1x4). 3500 ml(1x4) 500 ml(1x4), 1000 ml(1x3)

GLASIER WATER JUG Size: 8.0 &12 Ltr

S. S. LUNCH BOX

CHEF HOT CASSEROLE

Size: 2, 3, 4 Container

Size:1.5, 2.0, 2.5, 3.5, 5.0 Ltr

KINGFISHER BAR SET Size:2.5,3.5, 5.0 Ltr

MAXELL-PLAST (INDIA) line n to: On For e log o ast. s pl cha xell Pur w.ma ia.com d w n w dei tra

Website : www.maxellplastindia.com www.

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#3, Woodwarf, 5th Lane Walltax Road, Chennai- 600 079, Phone:+91-44-2529 3322, Telefax:+91-44-2539 0673 Mumbai Showroom : #G-90, Sarovadaya Nagar, 1st Panjarpole Lane, Mumbai – 400004.

Ph : +91- 22 -2242 7778, Telefax: +91-22-2242 2442. Cell : + 91-9892721331.

Email : maxellplastmum@rediffmail.com.

Delhi Showroom : #4781/26, Deputy Gunj, Sadar Bazar, Delhi – 110006.

Phone : +91-11-2352 4455 + 91-96506 06424. Email : maxellplastindiadel@hotmail.com

maxellplast.tradeindia.com

G

maxellplastindia@hotmail.com

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COFFEE POT

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AIR POT

WIDE MOUTH

R AJCO

R

HIGH NICKLE S. S. VACUUM FLASKS

2500/3000/3500/4000 ml.

500/750 ml.

400/600/1000 ml.

WIDE MOUTH WITH HANDLE

COFFEE POT 1300/1600/1900/2200 ml.

800/1200 ml.

New COFFEE POT

BULLET

WIDE MOUTH

350/500/1000 ml.

1200/1500 ml.

New BULLET

2500/3000/3500/4000 ml.

COLA BOTTLE

(Twist & Pour) 250/350/500/1000 ml.

WATER BOTTLE 250/350/500/1000/1500/1800/2500 ml.

For Online Purchase log on to: www.maxellplast.tradeindia.com

400/600 ml.

Marketed by:

MAXELL-PLAST (INDIA) #3, Woodwarf, 5th Lane Walltax Road, Chennai- 600 079, Phone:+91-44-2529 3322, Telefax:+91-44-2539 0673, Mumbai Showroom : #G-90, Sarovadaya Nagar, 1st Panjarpole Lane, Mumbai – 400004. Ph : +91- 22 -2242 7778, Telefax: +91-22-2242 2442.

Cell : + 91-9892721331. Email : maxellplastmum@rediffmail.com.

Delhi Showroom : #4781/26, Deputy Gunj, Sadar Bazar, Delhi – 110006. Phone : +91-11-2352 4455 + 91-96506 06424. Email : maxellplastindiadel@hotmail.com

Website : www.maxellplastindia.com www. maxellplast.tradeindia.com maxellplastindia@hotmail.com FOOD & HOSPITALITY WORLD

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weekend

Scene and heard

With Marcellus Baptista

Tasty treat

Anchal Kumar and Manasvi Mamgai at the launch of Colaba Social

Work and play IT WAS ALL VERY CHEERFUL that night though you learnt that Colaba Social, presented by Riyaaz Amlani, is an all-day café. On opening night, guests lived it up with creatively and unusually-presented cocktails like the Longest Long Island Iced Tea, Cutting Sangria and Zipper Sipper. For further sustenance there was baida roti, kheema pao, biryani and other delights. This café and bar is a place where one can work and play, ideal for freelancers who wish to use it as a workplace in the day. Described as a path-breaking urban hangout, it is said to have been designed to take you offline while still keeping you connected. Krsna Mehta, Aditya Hitkari, Divya Palat, Rahul Aggarwal, Anchal Kumar, Anupam Mittal, Manasvi Mamgai, Rajeev Samant, Farid Currim and Arshiya Fakih were some of the guests present at the launch.

PAIRING PATISSERIE with tea was what it was as HäagenDazs, noted for its quality icecreams, launched its new patisserie line at its Bandra outlet under its sub brand HD Café. Taking you on this marriage of tea and patisserie were chef Anthony David and tea stylist Radhika Batra along with Arindam Haldar, director, Premium Foods, General Mills India. The range of Twinings teas went very well with the tantalising treats of desserts and patisseries. The new patisserie menu features intricately crafted cakes, delicately crafted decorative cupcakes, delicious and perfectly baked cookies and muffins, tarts, macaroons and much more. You learnt that raspberry and white chocolate tarts, dark chocolate dome pastry are some of the tasty items on the patisserie menu.

Arindam Haldar and Radhika Batra at the patisserie and tea pairing at HD Cafe

Irrfan Khan, Chetan Bhagat and Anil Kapoor at the screening of 'The Gentleman's Wager' at Palladium Hotel

Smooth story THE BIG SCREEN AT the ballroom of Palladium Hotel came alive with Jude Law and Giancarlo Giannini in the short film ‘The Gentleman’s Wager’ directed by Jake Scott and presented by Johnnie Walker Blue Label. You soaked in the short story of a wager between two men striving for personal progress through the quest for a truly rare experience, very much like the smooth Blue Label doing the rounds. You followed Law in the role of a man who, despite having it all, uses a wager as an excuse to challenge himself and strive for something he wants but can’t buy. After that, Bollywood gentlemen Anil Kapoor and Irrfan Khan gave the guests an insight into their life as achievers in the spirited session moderated by author Chetan Bhagat.

Spirited soiree

Reshma Jani, Sridevi, Anushka Rajan and Shwetaambari Soni at the art and fashion party at China House

CHINA HOUSE LOUNGE AT GRAND HYATT turned out to be a splendid venue for Reshma Jani and Shwetaambari Soni of Gallerie Angel Arts along with image consultant Anushka Rajan to host ‘In An Artist’s Mind V’ comprising an array of artworks by seasoned as well as fresh young talent, along with a fantastic fashion show by designer Tanya Sharma. You could call it a chic collaboration of fashion and art that was thoroughly enjoyed by guests like Sridevi and daughter Jhanvi, Armaan Jain, Sanjay Gupta, Kunal Kapoor, Bijal Meswani, Nachiket Barve, Aly Morani, Shilpa Rao, Luv Sinha, Azmina Rahimtoola, Ambika Hinduja, Krishika Lulla and Kunika Singh. This spirited soiree was also a showcase of Absolut Elyx cocktails and Chivas Regal that kept everyone in good cheer.

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E V E N T S

BUILDING FUTURE L-R Rajeshwari Chandrasekhar, chief of Maharashtra Field Office; Louis Georges Arsenault, representative for UNICEF India; Priyanka Chopra, Bollywood actress, international recording artist and UNICEF India Ambassador; Ram Gopal, chief operating officer, Barclays India at an event organised to mark ‘International Youth Day’ in Chandrapur, India

PROUD MOMENT Tata Coffee received the Golden Peacock Awards 2014, for excellence in ‘Environment Management’ in the ‘Beverages’ category at the specially organised ‘Golden Peacock Awards Nite’ held at The Ashoka Hotel, as part of the two-day 16th World Congress on Environment Management

FINE ART L-R Haagen Dazs India chef Anthony David and tea sommelier Radhika Batra at a tea pairing workshop with their newly launched patisserie menu at HD Cafe by Haagen Dazs in Mumbai

REWARDING EXCELLENCE (Left) Dilip Puri, MD, India and regional VP, South Asia, Starwood Hotels & Resorts and (right) Stefen Ho, president, Asian Pacific region, Starwood Hotels & Resorts award Sumit Kant, VP and GM, Four Points by Sheraton Navi Mumbai (centre) as GM of the year 2013-2014 -franchise for his consistent performance

TOP HONOURS

(Left pic) Tanveer Kwatra, executive chef, Pullman Gurgaon Central Park was named as 'Chef Leader of the Year'; and (Right pic) Anil Kumar was awarded the 'Joint Winner Pastry/Bakery Chef of the Year' award at the Delhi Gourmet Club’s Top Chef Awards 2014 held at Pullman Gurgaon Central Park

86 FOOD & HOSPITALITY WORLD September 1-15, 2014

REGD.WITH RNI NO.MAHENG/2012/42381, REGD.NO.MH/MR/SOUTH-383/2013-15,PUBLISHED ON 2ND & 17TH EVERY FORTNIGHT, POSTED ON 2, 3, 4 & 17,18,19 OF EVERY FORTNIGHT POSTED AT MUMBAI PATRIKA CHANNEL SORTING OFFICE.