Food and Hospitality World (Vol.5, No.16) July, 2017

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TIME FOR THE TRANSITION The Central Government recently announced another list of 30 cities for development as Smart Cities, taking the total cities picked up so far to 90 under the Smart City Mission launched on June 25, 2015

T

he three letter word called 'GST' (goods and services tax), has certainly made its mark. It has turned out to be the hotspot of most discussions across businesses. From serious debates and deliberations to some tongue in cheek comments, there seems to be discrepancy across sectors, with hospitality and tourism being no exception. Amidst all the confusion and lack of clarity, there was some good news coming in for the hospitality sector. The Hotel and Restaurant Association of Western India (HRAWI) welcomed the revised GST slab on hotel room tariffs that widens the slab of 18 per cent to tariffs ranging between `2,500 and `7,500. With the revision, the highest tax rate of 28 per cent is assigned to tariffs of `7,500 and above.

Along with the revision in the slabs for room tariffs, the tax rate for air-conditioned restaurants, including restaurants in five-star hotels has been fixed at 18 per cent, effective from July 1, 2017. So far so good.

However, there are certain challenges in the tourism business that still needs to be addressed. For the benefit of our readers, FHW has also brought in expert opinion from a law firm on the GST story (on page 12 of this issue).

The Central Government recently announced another list of 30 cities for development as Smart Cities, taking the total cities picked up so far to 90 under the Smart City Mission launched on June 25, 2015.

According to the government, 45 cities contested for 40 available Smart City slots but only 30 were selected. Please refer to our website for the complete story.

Last but not the least, is our very own growth story. The 31st edition of Food Hospitality World held in Goa saw another show of networking, knowledge exchange and growth opportunity. After being inaugurated by the tourism minister of Goa, the three-day show successfully ended with the participants gaining a new outlook of Goa's hospitality market.

Now it is time to welcome the fraternity to our 32nd show in the city of Bengaluru from August 9-11, 2017.

REEMA LOKESH Editor

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JUNE 2017

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Contents

10 NEW BENCHMARKS AT

FHWGOA2017

The 31st edition of Food Hospitality World held in Goa saw another year of networking, knowledge exchange and growth opportunities. After being inaugurated by the tourism minister of Goa, the three-day show successfully ended with the participants gaining a new outlook of Goa's hospitality market

GMS CONCLAVE OF WEDDING BOUQUETS AND BANQUETS A panel discussion was held during FHW Goa 2017 to check out the dynamics of the wedding market in the state

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TRENDSETTER HONOURS FHW HONOURS GOA'S TRENDSETTERS IN HOSPITALITY

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FHW hosted the FHW Goa Trendsetters Honours on the first day of the exhibition

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HOUSEKEEPING GOA HOUSEKEEPERS GET INNOVATIVE This year's Goa Professional Housekeepers Challenge was divided into two categories Flower Arrangement and Wealth out of Waste

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POWER OF PURCHASE HOW 'GREEN' IS MY PURCHASE ?

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The Power of Purchase panel discussion on 'Green Purchasing in Hospitality Industry', was one of the highlights of Day 2 at FHW Goa 2017

MIXOLOGY THE ESSENCE OF GOA EXPLAINED THROUGH MIXOLOGY

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This year's Mixology Championship brought together budding talent along with experienced professionals

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SPOTLIGHT JUNGLE TRANQUILITY Embraced by Kanha National Park, Singinawa Jungle Lodge leverages upon its ideal location with utmost care for Mother Nature

CULINARY CHALLENGE CULINARY CHALLENGES UNVEIL THE TALENT IN GOA

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Culinary Challenges of Goa held during FHW Goa 2017 skillfully showcased new talent and creativity of Goa's budding culinary professionals

LIVE WORKSHOPS LIVE ACTION AT FHW GOA 2017

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This year's exhibition saw an interesting set of live demos and workshops ranging from 3D Cake Art and Apple Mania to Molecular Gastronomy and Sushi Making

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MARKET ACCORHOTELS LAUNCHES WEST INDIA'S FIRST GRAND MERCURE PROPERTY 30 yr-old landmark hotel Surya Palace has become Grand Mercure Vadodara Surya Palace

47 | NEW KIDS ON THE BLOCK Pullman Tokyo Tamachi

48 | PRODUCT TRACKER Ambrane India

51 | MOVEMENTS JW Marriott, Mumbai

64 | WEEKEND Empowering society

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VOL 5 NO 16, JULY, 2017

HEAD OFFICE FOOD & HOSPITALITY WORLD

Chairman of the Board Viveck Goenka

MUMBAI: Rajan Nair, Dattaram Kandalkar, Hannover Milano Fairs India Pvt. Ltd., 102, 1st Floor, B-Wing, Business Square, Opp.Apple Heritage Building,Andheri Kurla Road, Chakala,Andheri (E) Mumbai – 400 093, India.

Tel: +91-22-6687 5500, Fax: +91-22-6687 5555 Email: rajan.nair@fhwexpo.in; datta.kandalkar@fhwexpo.in

Editor Reema Lokesh* Assistant Editor Steena Joy Senior Associate Editor Sudipta Dev CONTENT TEAM New Delhi

Branch Offices : NEW DELHI: Prateek Sahay The Indian Express (P) Ltd. Business Publication Division Express Building, B-1/B Sector 10 Noida 201 301 Dist.Gautam Budh nagar (U.P.) India.

Board line: 0120-6651500.

Mobile: 09899003030 Email : prateek.sahay@fhwexpo.in / prateek@fieramilano.in

Saloni Bhatia CEO (Global Fairs & Media Pvt Ltd) Sonia Chawla DESIGN National Art Director Bivash Barua Assistant Art Director

CHENNAI: A K Shukla, The Indian Express (P) Ltd, New No.37/C (Old No.16/C), 2nd Floor,Whites Road, Royapettah, Chennai - 600 014 Tel: Board: 28543031/28543032/ 28543033/28543034 Fax: 28543035 Mobile : 09849297724 E-mail: ashwanikumar.shukla@fhwexpo.in

Pravin Temble Senior Designer Rekha Bisht Senior Artists Ratilal Ladani Rajesh Jadhav Scheduling & Coordination

BENGALURU: Sreejith Radhakrishnan, The Indian Express (P) Ltd, 502 Devatha Plaza, 5th Floor, 131 Residency Road Bengaluru - 560025 Ph 080-22231923/24 Fax: 22231925.

Mobile: 08867574257 E-mail: sreejith.radhakrishnan@fhwexpo.in

Ashish Anchan Photo Editor Sandeep Patil MARKETING TEAM Ashwani Kumar Shukla Dattaram Kandalkar Dhananjay Makharia Prateek Sahay Rajan Nair

HYDERABAD: A K Shukla, The Indian Express (P) Ltd, 6-3-885/7/B, Ground floor V.V. Mansion, Somaji Guda, Hyderabad - 500 082 Tel: 040-23418673/23418674/ 23418675 (Tele-fax)/66631457 Fax: 040-23418678 E-mail: ashwanikumar.shukla@fhwexpo.in KOLKATA: Ajanta Sengupta, The Indian Express (P) Ltd, National Highway 6 (NH 6), Mouza-Prasastha & Ankurhati, P.H. Domjur, Dist Howrah Kolkata - 711409 Mobile: 09831182580 Email: ajanta.sengupta@expressindia.com KOCHI: Sreejith Radhakrishnan, The Indian Express (P) Ltd. Sankoorikal Building, 36/2248, Kaloor, Kadavanthara Road, Opp. Kaloor Private Bus Stand, Kaloor - 682 017 Mobile: 08867574257 E-mail: sreejith.radhakrishnan@fhwexpo.in JAIPUR: Prateek Sahay The Indian Express (P) Ltd. C-7, Dwarika Puri,Jamna Lal Bajaj Marg, C-Scheme,Jaipur - 302001 Mobile: 09899003030 BHOPAL: Prateek Sahay The Indian Express (P) Ltd, 6,Vidya Vihar, Professors Colony, Bhopal - 462002, Madhya Pradesh Mobile: 09899003030 AHMEDABAD: Rajan Nair The Indian Express (P) Ltd. 3rd Floor, Sambhav House, Nr.Judges Bunglow, Bodakdev, Ahmedabad - 380 015. mobile: 09821076065 E-mail: fhwrajan@gmail.com

Sreejith Radhakrishnan DATA COMPILING & MARKETING Darshana Chauhan

Food & Hospitality World informs all its readers and subscribers that w.e .f March 2017, the periodicity of the publication has been changed to monthly.

PRODUCTION General Manager B R Tipnis Manager Bhadresh Valia

Important: Whilst care is taken prior to acceptance of advertising copy, it is not possible to verify its contents.The Indian Express (P) Ltd cannot be held responsible for such contents, nor for any loss or damages incurred as a result of transactions with companies, associations or individuals advertising in its newspapers or publications.We therefore recommend that readers make necessary inquiries before sending any monies or entering into any agreements with advertisers or otherwise acting on an advertisement in any manner whatsoever.

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 at King Copier, Gala no 118, 119 A-2, Shah Nahar Industrial Estate, Lower Parel, Mumbai. Editor : Reema Lokesh* (*responsible for selection of news under PRB Act).

Copyright © 2017 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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Opinion

GST:

PLAYING THE GAME RIGHT An introduction to the new indirect tax regime – GST, which will be a game changer for the country, including the travel and hospitality sectors

BY SUHAS TULJAPURKAR

G

ST is considered as a game changer because it is expected to weed out brokers (middlemen), be a borderless tax regime and curb corruption. It is a game changer also, for many other reasons. The manner in which the Government of India has implemented GST so far is unique, a welcome change and needs to be applauded by everyone. The GST Council has done remarkable work with microscopic details.

The magnamity of implementing GST in India is not lost on anybody including global economists.

GST’s hallmark is transparency, ease and simplification. Even before GST has come into force a lot of people have interpreted GST in a manner contrary to the intention of the legislation. A clear understanding of GST and its rules is the need of the hour. In true sense, GST is the tax on value added by the assessee.

Procuring from unregistered vendors will not only place the tax burden on the assessee but the assessee will also lose the benefit of availing Input Tax Credit (ITC). One must

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ensure that the vendor is not only registered under GST but is also compliant under the Act. Thus it is imperative that every organisation prepares and maintains documents in a timely and systematic manner.

This brings me to what I consider as one of the most crucial aspects of GST - antiprofiteering. Any savings made by availing ITC is not to be considered as a “gain”. The benefit of availing ITC must be transferred to the consumer in the form of reduced prices.

Failure to do so shall be termed as antiprofiteering, leading to dire consequences, including deregistration and imprisonment.

Therefore, essential GST is a “Zero Sum Game”. Systematic and micro level tax planning will be the key to successfully playing this Zero Sum Game.

The nature of GST is such that one must correctly classify outward supply. I firmly believe that, organisations should stick to their classification of outward supply and refrain from trying to classify their goods or services into lower tax brackets. One may note that incorrect classification of supply of goods or

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services or both shall be a matter of dispute with the government.

It is for the first time that a country as large and diverse as India has attempted implementing GST. Transition from a plethora of taxes to a single tax regime may see some transitional hiccups and difficulties, however the GST Council and various mechanisms of the government are working tirelessly to ensure smooth transition. With the implementation of GST, for a brief time period, India may experience increase in inflation rates. In order to curb inflation, the government may come out with a price list of various goods and services.

The dream of Indian prime minister Narendra Modi of “One Tax One Country One Market” would be possible only if every stakeholder understands the game and the rules of the game and ensures that India emerges as the winner! ■ (The author is Managing Partner, Legasis Partners and Founder Director, Legasis Services)

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NEW BENCHMARKS AT

FHWGOA2017 The 31st edition of Food Hospitality World held in Goa saw another year of networking, knowledge exchange and growth opportunities. After being inaugurated by the tourism minister of Goa, the three-day show successfully ended with the participants gaining a new outlook of Goa's hospitality market

BY SALONI BHATIA

B

ringing together the professionals of the food, drinks and hospitality industry, this year's edition of Food Hospitality World (FHW) Goa exhibition featured over 5,000 product categories with participation from eminent stakeholders of the Goa market. Organised from June 1- 3, 2017 at Dr S P Mukherjee Indoor Stadium in the state capital Panaji, the show was inaugurated by the tourism minister of Goa, Manohar Ajgaonkar. Chef Ranjeet Pandey, president, Goa Culinary Forum and Mohan Deshpande, president, Hospitality Purchase Managers’ Forum (HPMF) were also present at the inauguration, extending their support.

Speaking at the inaugural ceremony, Ajgaonkar said, “Goa is a beautiful destination, naturally blessed with beaches and also known for its churches and good food. I thank The Indian Express and Global Fairs & Media for bringing an exhibition of this magnitude in Goa and helping to grow the hospitality industry in the state. As FHW also has international participants from Russia and Belarus, it will help to put Goa on the global hospitality and tourism map.”

Chef Pandey also extended his thanks to

Manohar Ajgaonkar, Goa tourism minister at FHW Goa 2017

FHW. “It is a privilege to be associated with FHW and I wish to extend all support to take this show to the next level,” he said.

Commenting on HPMF’s long association with the show, Deshpande stated, “This

FO O D & H O S P I TA L I T Y WO R L D

exhibition has been of great help to the purchase managers in Goa as it was very difficult to procure products earlier. This show has filled the gap by bringing the right products at good price to the local industry.”

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Complementing business and industry networking opportunities, the first day also featured insightful sessions based on industry topics. The Hospitality Think Tank - The GM's Conclave was the first session of the day bringing together general managers from leading hotels and resorts in Goa such as Alila Diwa Goa, Lemon Tree Amarante Beach Resort, The Leela Goa, W Goa and Novotel Hotel & Resorts. The panel discussion threw light on Goa as a wedding market and what hinders its growth as a tourism destination. All the general managers agreed that Goa still has a lot of potential as a wedding destination and factors like better infrastructure can further give fillip to the segment, along with tourism boost.

This was followed by the The ‘FHW Trendsetter Honours’. The evening saw different segments in the hospitality industry get recognised for their work in the Goa market.

On day two, a power packed panel discussion on green purchasing in the hospitality industry, followed by the FHW Procurement Awards also witnessed great response from the audience.

Live workshops spread over the three days gathered maximum crowd with Goan homemakers and budding chefs eager to learn new culinary skills. The ‘3D Cake Art’

by Dubai based cake artist Vinita Lobo, ‘Apple Mania’ using Washington Apples by Chef Gangadhar Bahera, executive sous chef, Cidade De Goa; molecular gastronomy by chefs from Radisson Blu, all witnessed great participation from the visitors.

This year's culinary competitions included Mixology Championship, Culinary Challenge of Goa and Professional Housekeepers’ Challenge. Some interesting themes like 'Essence of Goa', 'Sustainability', 'Wealth out of Waste' dominated the challenges this year.

FHW is a focused B2B trade show for the fast growing food and hospitality industry with the main objective of creating bigger opportunities and successful businesses for companies and trade professionals in India.

The different editions of Food Hospitality World (FHW) India bring together a mix of quality and quantity of buyers from across India, offering Indian and international brands a wide spectrum of opportunities for business networking and partnerships with established players and buyers in Indian markets. ■

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Of wedding BOUQUETS AND BANQUETS As a wedding destination, Goa has always been a perennial favourite among both, domestic as well as international, customers. But with the demonetisation and other international destinations making a vie for the wedding pie, is this beach paradise still popular for the 'I do’s'? A panel discussion on 'Goa, is it still THE wedding destination?' was held during FHW Goa 2017 to check out the market dynamics

BY STEENA JOY

G

oa's potential as a wedding destination and the challenges of the market were the talking points of an interesting GMs Conclave panel discussion at the recently concluded FHW Goa 2017. The esteemed panel included general managers from leading hotel brands in Goa. Shridhar Nair, GM, The Leela Goa; T J Joulak, GM, W Goa; Siddharth Savkur, GM, Alila Diwa Goa; Rohan Sable, GM, Novotel Goa Resorts & Spa and Novotel Goa Shrem Hotel and Nikhil Sasidharan, GM, Lemon Tree Amarante Beach Resort.

Speaking about the wedding market in the state, Nair said, “It is an interesting market that has been growing since the last eight to 10 years. Earlier, The Leela was more FIT driven but this has changed. The wedding segment now accounts for 10 per cent of our business and the potential is immense. In 2020 we expect 20 to 22 per cent of business to come from this segment.” He added, “We are working with the government to grow this segment. We are hoping it will continue to show huge growth. Goa has lots of advantages – connectivity has hugely improved and Goa's beaches are among the best in the world. This helps to position Goa as a wedding destination.

There is also a huge NRI community

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throughout the world who want to host their weddings here. Two out of 10 weddings held here are NRI weddings.”

ADVANTAGE GOA Joining the discussion Savkur agreed, “Yes Goa has several advantages as far as weddings are concerned. It lends itself to a casual vibe.

Also, destination weddings are mostly a snob factor and many times is also cheaper than doing it in one's own city.”

Sasidharan stated that the segment has

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never seen occupancies drop. “It is a stable market, only the rates vary. There is a lack of alternatives for wedding destinations so this fact hugely favours Goa. Nature has also abundantly blessed the state, offering guests amazing backdrops for weddings.”

New kid on the block, W Goa is the first W in India. Joulak said, “Our brand W speaks for itself. It is the youngest brand in the hotel chain. We try to change the way we do hospitality. Nearly 50 per cent of my customers are Indian. We are very well

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Siddharth Savkur

positioned to take advantage of the potential.”

Sable felt that Goa will continue to be a popular wedding destination. “The state offers varied locales. While North Goa is more fun, South Goa is more for leisure and is more spaced out. Novotel is in North Goa but our room capacity and banqueting space complement each other.”

Savkur observed that today there are young couples who want to pay for their own weddings. “There is lots of focus on friends as well. Mumbai is a huge feeder market for Goa's wedding segment. NRIs are also a big market where weddings become occasions to build bridges between cultures,” he said.

Nair commented, “Over the last five to six years, we have taken several initiatives.

Like participating in international trade fairs and also setting up international sales offices to tap the wedding segment overseas. In fact, two of our recent weddings were both sold from our London sales office. We are working with our partners and stakeholders to increase our presence in this segment.” He opined that F&B is very important to this segment.

“We have hosted everything, from two room weddings to 200 room weddings. We strive to ensure that our F&B menus are robust and comprehensive. Our culinary abilities are constantly updated.

Customers are more demanding these days as they are more well travelled and hence tend to compare destinations and experiences,” he added.

He further informed, “Our guests come with a lot of expectations. We have held very distinguished events. Recently we hosted 300 very high profile guests.

Weddings always throw up a challenge. As

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Shridhar Nair

Nikhil Sasidharan

far as F&B is concerned, there are some Indians who want to experiment and those who do not want to experiment. We have around 100 chefs on our team.”

Joulak opined that it's all about what the customer wants. “The importance is more on the pre and post wedding functions.

Customers don't want repeat menus as it is a brag factor. They also ask for regional cuisines.

We at W Goa like to do things super differently and that's our USP,” he said.

Savkur added, “For couples the wedding itself is an emotional experience. From the time the guests arrive at the airport, we at Alila Diwa Goa try to give little surprises – small touches which really do not have any financial impact but are more for the emotional quotient.”

THE HURDLES Discussing about the challenges, most panelists agreed that attrition has not been a challenge. Joulak informed that W Goa has seen only 18 per cent attrition.

“Thirty per cent of our staff are from Goa. They are committed and good at their

T J Joulak

Rohan Sable

work. The main challenge is actually the infrastructure. The roads, lighting all need overhauling,” he said. Nair agreed that the main problem continues to be infrastraucture - from the airport to the beaches, public amenities at the beaches, the roads, etc. “We are hopeful that the new government will initiate the single window clearance system for infrastructure projects,” he said.

Savkur said, “Tourists come here to wind down so making it easier is important for the experience. We have to put the tourist first.

Goa is not just about the beaches. Creating awareness about waterfalls and other products is important. We have to go beyond the beaches.”

Sable felt that garbage is a major problem.

“Here tourists must also take responsibility.

Also, connectivity between North and South Goa needs improvement,” he said. Sasidharan agreed that infrastructure and traffic management has to be looked into. He suggested that the government should look into introducing radio cabs in the state to improve connectivity. ■

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FHW HONOURS GOA'S TRENDSETTERS IN HOSPITALITY In order to recognise the contribution of the leading hospitality brands and individuals in the Goa market, FHW hosted the FHW Goa Trendsetters Honours on the first day of the exhibition. From major hotels and restaurants to retail business, the evening witnessed participation from key stakeholders of Goa hospitality

BY SALONI BHATIA

F

HW Goa 2017 honoured those brands and individuals who have made a difference in Goa's hospitality market on account of the dynamic contribution to the industry. The ceremony recognised 13 such brands. The evening unfolded with the announcement of the first honour for MICE Hotel, which went to Grand Hyatt Goa, as it offers one of Goa's largest luxury conferencing space. Alejandro J Leo Cupul, director of Spa and Recreation received the honour on behalf of the hotel. Another property to be recognised in the same category was Novotel Hotels and Resorts which has one of the largest banqueting spaces in North Goa with over 20,000 sq ft of

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area. After receiving the honour, Rohan Sable, general manager, Novotel Hotels and Resorts commented, “This is the very first time that the property has received such an honour and we are extremely thankful to the FHW team for the recognition.”

The next Trendsetter Honours for Wedding Hotel went to Goa Marriott Resort & Spa. The property offers multiple outdoor venues with waterfront views for a destination wedding. Randal Whelpdale, resident manager, Goa Marriott Resort & Spa received the citation on behalf of the team. The property has hosted numerous weddings and is an ideal destination for the special day. Shifting to the leisure category, the next honour was received by Siddharth

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Savkur, general manager, Alila Diwa Goa for setting new benchmarks in the leisure hotel segment. Thanking FHW, Savkur stated, “The honour is a vindication for our team's hard work back at the hotel. Such recognitions only motivate us to continue delivering exceptional service.”

Differentiating through its service and facilities, W Goa stands out as a lifestyle brand and therefore it was recognised as the trendsetter in the lifestyle category. After receiving the honour, TJ Joulak, general manager, W Goa, said, “I have only been in the Goa market for a few months but feel blessed to be here. We as W team are thankful for the honour and extend our best wishes to the show.”

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As F&B service is one of the most important aspects of the hotel industry, the next honour was dedicated to The Leela Goa for its extraordinary variety of food and beverage offerings. Shridhar Nair, general manager, The Leela Goa extended a big thanks to his entire team and emphasised on the fact how everyone at the property focuses on the guest experience in every manner.

Following this, the Lemon Tree Amarante Beach Resort was conferred with the honour for heritage hotel. Nikhil Sasidharan, general manager of the property stated, “Our heritage block offers six rooms with world class service and we look forward serving more people. A big

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thanks to FHW team. It is always great to be part of the show and we thank you for this honour.”

The next honour was given to Sol de Goa for boutique hotel. Joel Fernandes, GM, Sol de Goa received the honour on behalf of his property. The team from The Zuri Whitesands, Goa Resort & Casino was there to receive the honour for spa resort category.

Hard Rock Hotel Goa which runs the The Hard Rock Heals Foundation won the Trendsetter Honours for CSR activities.

The brand's effort to mentor and encourage underprivileged children through music has been highly appreciated. Jonathan Sequeira, Mark Rocha and Annie received the

honours on behalf of the team and also thanked the NGOs that help them continue with the work.

The FHW Goa Trendsetter for restaurant went to A Reverie, while the Magsons group was the recipient in the retail business category. While receiving the honour, Andrea Maganlal, owner, The Magsons Group stated, “We started in the Goa market over 27 years ago when people did not understand the concept of a supermarket. We have moved to 12 outlets now and thank the FHW team for this recognition.”

Ralph de Souza, founder of The De Souza Group was conferred with the FHW Goa 2017 – Lifetime Achievement Honour. ■

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GOAHOUSEKEEPERS GETINNOVATIVE This year's Goa Professional Housekeepers Challenge was divided into two categories Flower Arrangement and Wealth out of Waste. Both the competitions saw active participation from housekeeping professionals followed by Goa Promising Housekeeper of the Year Awards

BY SALONI BHATIA

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I

ndian Professional Housekeepers Association (IPHA) along with Food and Hospitality World hosted this year's Goa Housekeepers Challenge to promote talent and innovation among the housekeepers' community. This year a special theme, 'Wealth out of Waste' enabled the participants to show their creativity.

While there was eye-catching showcase of creative displays during the flower display challenge, the 'Wealth out of Waste' category garnered everybody's attention due to its innovative concept.

FLOWER DISPLAY

Speaking about the competition, Vaishali Sinha, executive housekeeper, Hotel Meluha the Fern, Mumbai and president, IPHA, shared, “It is yet another year for the showcase of talent in Goa. We are happy to see such active participation from Goa housekeepers' community.

There are some extraordinary pieces which show the amount of thought put into the work.”

Commenting on the displays, Kiran Kumar, executive housekeeper, The Leela Goa, stated, “This year they were given a new theme and they have presented it exceptionally well. The 'Wealth out of Waste' challenge brought out the team work of the group.” Amitav Panda executive housekeeper, Grand Hyatt Goa, who was also part of the jury felt that the platform motivated the housekeepers to take keen interest in their work.

The competition was followed by the Goa Promising Housekeeper of the Year Awards. The winners were decided on different categories like innovation, environment conscious, aspiring, inspiring, Gen X and guest centric. ■

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Participant

Organisation

Signature

Balakrishma Bhalekar, Tanjhana Marathe

Cidade de Goa

Gold

Abdul Malik, Hussain Ahmed

Hotel Deltin Suites and Casino

Silver

Participant

Organisation

Signature

Paresh Patil, Sarvash Naik

Radisson Blu

Gold

Lakshavi Naik, Velton Rodrigues

Alila Diwa Goa

Silver

WEALTH OUT OF WASTE

GOA PROMISING HOUSEKEEPER OF THE YEAR AWARD Category

Organisation

Innovation

Rajasekar S, executive houskeeper, Cidade de Goa

Environment Conscious

Ritu Goyal, executive housekeeper, Caravela Beach Resort

Aspiring

Kiran Kumar R, executive housekeeper, The Leela Goa

Inspiring

Dhanish Dharmarajan, executive housekeeper, Alila Diwa Goa

Gen X

Amitav Panda, housekeeping manager, Grand Hyatt Goa

Gen X

Prateek Jaiswal, executive housekeeper, W Goa

Guest Centric

Laxman Singh, executive housekeeper, Radisson Blu, Goa

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FLOWER DISPLAY

WEALTH OUT OF WASTE

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'GREEN'

HOW IS MY PURCHASE ?

The Power of Purchase panel discussion on 'Green Purchasing in Hospitality Industry', was one of the highlights of Day 2 at FHW Goa 2017, along with the introduction of HPMF – FHW Procurement Excellence Awards, which honoured those purchase managers in the state who have set high benchmarks in the function

BY SUDIPTA DEV

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he Power of Purchase panel discussions by Hospitality Purchasing Managers' Forum (HPMF) have been an integral part of every FHW exposition since the last many years. FHW Goa 2017 continued the tradition with 'Green Purchasing in Hospitality Industry' panel discussion which saw purchase managers from leading Goa hotels share their views on sustainable procurement. The panel members were Apurva Dungerwal, materials manager, Park Hyatt Goa Resort and Spa; Carmo Rodrigues, purchase manager, Radisson Blu Resort, Goa; Niranjan Dabola, purchase manager, Sterling Resorts, Goa; Rony Rodrigues, materials manager, Taj Exotica Goa; and Vishal Desai, materials manager, Citrus Hotels, Goa. It was moderated by Nitin Shankar Nagrale, founder and general secretary, HPMF, who remarked that green procurement is no longer a luxury or a choice, it is mandatory.

The purchase managers shared their plan of action for ensuring that they fulfil their commitment to sustainable practices.

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HPMF – FHW Procurement Excellence Awards FHW Goa 2017 saw the launch of the very first HPMF – FHW Procurement Excellence Awards. Following were the recipients in different categories: ● Overall Excellence in Procurement - W Goa ● Outstanding Procurement Team – Grand Hyatt Goa ● Outstanding Leader in Procurement - Apurva Dungerwal (Park Hyatt Goa Resort and Spa) ● Outstanding Future Leader in Procurement – Sunil Amokar (Deltin Palms) ● Outstanding Future Leader in Procurement (Female) – Swanky Srivastava (Acacia Hotel & Spa) ● Excellence in Supplier Relationship Management – Subba Iyer (Whispering Palms Beach Resort) ● Excellence in Procurement Sustainability – Sunil Warkhandkar (Cidade De Goa)

“It is important for us to give back to nature what we have taken from it. We are not following green practices in day to day life and that is why natural calamities happen,” asserted Dungerwal. “The US has walked out of the Paris agreement, which is an

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important green treaty. It will affect everyone. The climate of Goa has changed – it is much hotter, and the sea level has also risen. In fact the water level reaches the shacks, which are forced to wind up during monsoons,” said Carmo Rodrigues. Pointing

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out that quality products make a difference, he shared how they have been able to reduce power consumption at his property.

Desai listed the big and small steps (from LED lights to water conservation initiatives) that have been taken in his hotel as green measures.

“The purchase decisions are made primarily on the basis of brand, pricing and quality,” said Dabola. It is often asked if green purchase is expensive, responding to which Dungerwal stated, “It is a one time, long term investment which gives better ROI.” There is a myth that products which are green and sustainable are expensive.

These products help in increasing efficiency, reducing consumption and long term reduction of cost,” averred Nagrale.

While Rony Rodrigues stressed on the resuse of waste like using treated sewage water for plants, Carmo Rodrigues highlighted how efforts like using recycled paper for copiers, usage by staff and recycled garbage bags might seem like small initiatives but can go a long way in making a difference. The property has also decided not to print bills and email it to the guests, on checkout.

Helping the local community is a part of sustainable tourism, and in this respect Taj Exotica buys products from them as part of green procurement. “If the government passes laws on sustainable procurement, it will certainly help,” added Dungerwal.

Veteran purchase manager from Goa, Ramesh Iyer, assistant VP materials, Delta Corp, presented a case study on green initiatives and sustainable development in Deltin Suites at Nerul, Goa. The property that has more than 100 rooms was designed from the beginning as a sustainable project. “The rooms are in three buildings, with swimming pool in the centre, evaporation from the pool helps in cooling the building,” stated Iyer.

The other initiatives include LED lights, STP for water to be treated for gardening, RFID access to rooms which switches off power when it is unoccupied, roofs are for rainwater harvesting which is used for ground table discharging, and many more.

Nagrale also took this opportunity to invite all the purchase managers in Goa to attend HPMF's 7th annual convention in Jodhpur, in September. ■

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THE ESSENCE OF GOA EXPLAINED THROUGH MIXOLOGY

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he Mixology Championship was held on the third day of the 31st edition of FHW exhibition in Goa. Twisting a simple theme, this year the participants had to infuse the ‘Essence of Goa’ in their drinks. Talking about the concept, Mohammed Ali, founder, The Mixologist Bar Academy, said, “In order to make sure the bar tenders were more

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flexible and innovative, we had not restricted them with a lot of rules. The theme 'Essence of Goa' enabled them to experiment more with ingredients and give us a great drink.”

Sudam Biswal, assistant outlet manager, Capiz Bar, Grand Hyatt Goa and Subray Chodankar, restaurant manager, Taj Village were also part of the jury panel who judged the participants. More than 15 participants

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prepared their drinks at the competition as they were marked on creativity, talent, ingredients and performance.

Ali further mentioned, “Every year we see that there are new ingredients and innovative infusions during the competition.

Thanks to the platform they are also learning how to work on their skills which can add to their professionalism.”

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FHW has always proven to be a platform for young professionals to showcase their talent through innovation.

This year's Mixology Championship brought together budding talent along with experienced professionals who unveiled the essence of Goa in their liquid creations

BY SALONI BHATIA Participant

Organisation

Signature

Vinodkumar Dhara

Swing! World Cuisine & Cocktail Bar

Gold

Rohan Barbosa

Firefly

Silver

Glenn Dias

Ignia

Bronze

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CULINARY CHALLENGES UNVEILTHE TALENTIN GOA Culinary Challenges of Goa held during FHW Goa 2017 skillfully showcased new talent and creativity of Goa's budding culinary professionals

BY SALONI BHATIA

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he 31st edition of FHW in Goa saw two challenges - cake display and plated desserts. This year's theme for the cake display was 'The Essence of Goa'. Each participant reflected the theme in a distinct manner adding their own uniqueness to the challenge. The jury which included Chef Saurabh Puri, executive chef, Caravela Beach Resort, Goa; Chef Manjit Singh Rattu, senior executive chef, Holiday Inn, Goa and Chef Pratik Roy, executive pastry chef, The Leela Goa were surprised to see the various elements added to the cakes.

Speaking on the judgment, Puri, stated, “Some of the presentations have been truly excellent considering the theme of Goa. However, we decided to taste the cakes in order to give proper feedback to the contestants.” Manjit Singh Rattu added, “FHW also serves as a platform for us to learn new things from the participants. This year we have seen some new innovative results due to a different theme. It has surely enabled participants to approach the challenge more creatively.”

The second day witnessed the plated

dessert challenge judged by Chef Saurabh Puri, executive chef, Caravela Beach Resort, Goa; Chef Arun Vats, executive chef, Hard Rock Goa and Chef David Manoj Varghese, executive chef, Radisson Blu Cavelossim Beach Resort. Speaking about the talent at the show, Vats mentioned, “We judged the participants on the basis of presentation, taste and uniqueness. There were some wonderful desserts in the challenge. It is great to see that the budding professionals are wanting to learn new skills by representing themselves at such shows.” ■

CATEGORY

NAME OF PARTICIPANT

ORGANISATION

MEDAL

Designer Cake - Team

Saikat Sarkar Manish Sharma Ranjit Kumar

Hotel Taj Exotica

Gold

Designer Cake - Team

Kalyan Bandyopodhyay Pinto Mondal

Hard Rock Hotel

Silver

Designer Cake - Team

Shridha Shetye Shantaram Shetye

Cake Potter

Bronze

Pre- Plated Dessert Category

Saikat Sarkar

Hotel Taj Exotica

Gold

Pre- Plated Dessert Category

Himanshu Swaroop

Caravela Beach resort

Silver

Pre- Plated Dessert Category

Ritesh Ranjan Singh

Holiday Inn Resort

Bronze

Pre- Plated Dessert Category

Ujjwal Tripathi

V.M. Salgaocar Institute of International Hospitality Education

Gold - Student Category

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CULINARY CHALLENGE AWARDS

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LIVE ACTION AT

FHW GOA

This year's exhibition saw an interesting set of live demos and workshops ranging from 3D Cake Art and Apple Mania to Molecular Gastronomy to Sushi Making

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F

HW Goa conducted live workshops and demos on all the three days of the exhibition. The first day started with a Apple Mania - a live demonstration using Washington Apples by Chef Viraj Parab and Rahul Shah, Cidade de Goa accompanied by Chef Gangadhar Bahera, executive sous chef, Cidade de Goa. His soup dish was highly enjoyed by the audience who were surprised to see the different uses of Washington apples in everyday cooking.

This was followed by a special 3D hat cake presentation by cake artist Vinita Lobo in

association with Dial-a-Baker. The session witnessed participation in huge numbers as many home bakers and budding professionals were seen taking notes. Lobo who flew in from Dubai was happy to associate with FHW through such a knowledge sharing platform. Commenting on the upcoming talent in India, she stated, “India has immense potential when it comes to bakery and this is a huge source of inspiration for young chefs. It feels great to connect with them through the exhibition and also learn more about Goa's hospitality industry.”

The second day saw another enlightening session of Apple Mania using Washington Apples by Chef Monish and Chef Leon Dexter from Radisson Blu, Cavelossim Beach. The audience thoroughly enjoyed the dishes and new learning they gained through the workshop.

The last day witnessed a sushi making session by Chef Tika Bashyal from Holiday Inn, Goa and molecular gastronomy by Chef Monish and Chef Leon Dexter from Radisson Blu, Cavelossim Beach. Both the sessions garnered huge interest from the audience due to their uniqueness and creativity. ■

MOLECULAR GASTRONOMY

SUSHI

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SUSHI

WASHINGTON APPLES

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TESTIMONIALS

“It feels great to be part of the exhibition again this year. I can see there are some new exhibitors around and it is good to know that Goa is a important market for them”

Chef Sunit Sharma executive chef, Cidade de Goa

“Hard Rock Hotels is always an active participant of the exhibition. Apart from meeting new vendors, the challenges also enable the staff to showcase their talent ”

“It is great to be part of the show once again. We not only get to meet other managers through the panel but also get some insights on the Goa market. It is a nice learning experience”

Rohan Sable General manager, Novotel Hotels and Resorts

Chef Arun Vats executive chef, Hard Rock Hotel, Goa

“It is great to be part of the show once again and witness its growth. It is also a good chance for us to learn about the vendors and meet new talent at the challenges”

Chef Manjit Singh Rattu senior executive chef, Holiday Inn Goa Resort

“The show has helped the purchase professionals in a big way. In a market like Goa where procuring products was difficult, the show works as a platform to bridge the gap between vendors and purchase managers”

“We thank the FHW team for the opportunity to let us be a part of the show.

It is always a great learning experience for the Lemon Tree team ”

Nikhil Sasidharan regional manager and hotel general manager, Lemon Tree Amarante Beach Resort

Mohan Deshpande chairman, Hospitality Purchasing Professional's Forum (HPMF)

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TESTIMONIALS

“This is the first time we are participating in FHW, and we are satisfied with the response we have received”

Farook Merchant CMD, Messung Group of Companies India

“We have been able to meet the relevant people from the Goa market over these three days. The show has been beneficial”

Dipti Vindo Mendonca “We have participated in FHW for the first time and have received a great response.

People are getting to know about our company and making inquiries about our range of products”

Yogesh Mandani CEO, Dolphy India

key account manager, Levia Technologies

“We have been able to reach out to a new audience through the show”

Viveck K “We have always participated with FHW in their exhibitions. It opens up a new market for us and helps increase brand awareness”

Sonali Kumar

“The response has been great these past two days. Goa is a very difficult market to penetrate but I can see how this show could make a difference”

“The exhibition has been a great platform to introduce our products to a new market. We have received a good response since many people inquired about our products”

Manish Seth

Arpit Tatiya

representative, Voltas

owner, Mani Creations

representative, Siesta International

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MD, Nostlagia India

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TESTIMONIALS

“We have had many queries over the three days and are happy to showcase our product to a new market. We thank FHW exhibition for such a platform to network and connect”

Meenakshi Sudhakar Nyassa

“FHW has given a new platform for the mixology industry in Goa. I feel happy to see that they are going beyond conventional exhibition status and also becoming a learning platform”

“LG has showcased a new product at this exhibition and we have been able to increase awareness about it through the platform”

Bhawesh Motichandani key sales representative, LG

Mohammed Ali founder, The Mixologist Bar Academy

“I have recently joined the Hyatt property, it was great to interact with the new vendors and other general managers. It gives me much needed insight on the hospitality industry in Goa”

Rajesh Malliya general manager, Hyatt Place Candolim

“I am surprised to see such a platform in Goa. The number of visitors and exhibitors clearly show the importance of Goa as a hospitality market”

“The show serves as a good platform to connect with the industry and be a learning source for young professionals.

It was great to interact with young professionals and home bakers who are keen to learn”

Vinita Lobo cake artist

Prasad P Prabhu manager- learning and development, The Zuri White Sands

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Spotlight

Embraced by Kanha National Park, Singinawa Jungle Lodge leverages upon its ideal location with utmost care for mother nature

BY MOHIT RATHOD

P

roviding a well curated experience, Singinawa Jungle Lodge has established itself firmly on the preferences of wildlife and nature enthusiasts.

Ideally located in one of the most renowned wildlife regions of the country, Singinawa Jungle Lodge is nestled in the forest of Kanha National Park in Madhya Pradesh, just off the buffer area. True to its name 'Singinawa', meaning 'protectors of the sacred forest' in Nepalese language, the jungle lodge has also made its mark in

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conservation activities through Singinawa Conservation Foundation.

Singinawa Jungle Lodge offers spacious accommodation options with its 12 cottages and two bungalows of one and two rooms respectively. An interesting thing is that each of the 12 cottages signifies the wildlife diversity of Kanha National Park. The cottages are named after animal species such as tiger, barasingha, leopard, gaur, sloth bear, jungle bear, Indian wolf, jackal, sambar, cheetal, dhole and Bengal fox. The present owner and management company of the

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property, Wild India Resorts Kanha, took over the lodge in 2015 and since then has made numerous changes to the property with a view to reflect local tribal culture and arts.

ART CONNECT The refurbished lodge houses an art meseum, Kanha Museum of Life and Art, unique to Singinawa Jungle Lodge and dedicated to showcase the tribal art of the region. The museum is curated by Dr Alka Pande, a leading authority of art in India.

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Spotlight

The 1,000-sq-ft museum is an ode to the indigenous Gond and Baiga artisans and their artworks. The entire museum is powered by a solar energy facility which generates 10 kilowatts of electricity and also powers several parts of the property, alongside the museum. Sharing more, Ghanshyam Singh, manager – operations, Singinawa Jungle Lodge, says, "The museum is our unique selling point (USP).

The new management is keen to promote local tribes through showcasing their art and culture."

NATURE'S HAVEN Whilst leveraging upon nature's offerings, Singinawa Jungle Lodge believes in returning back to nature and society in as many ways it can. Singh comments, "Apart from solar power, we try to use less plastic and more organic products wherever possible. Our major focus is on conservation activities, not on pure business." All cottages and bungalows feature products that are made organically and a wood boiler heating system is used to reduce electricity consumption. The Singinawa Conservation Foundation is involved in various wildlife conservation activities and awareness programmes. The foundation has in the past built five water holes for the core area of the park, held health camps for 56 villages in the buffer zone of the park treating 2300 people, helped procure seven 4x4 vehicles for each of the forest ranges within Kanha and is now working closely with the government authorities in connection with health care, education and other activities.

It is also associated with TOFTigers, a collective action initiative to save tigers and

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forests across the Indian subcontinent, involving travel operators, providers, parks, communities, governments and visitors.

Time spent at Singinawa Jungle Lodge is not a mere stay experience. Jungle safari is a major activity for guests, which gives an opportunity to immerse in the wild amidst the forest's flora and fauna. However, the list isn't confined to safaris. The lodge offers numerous activities such as night safaris, village visits, buffer zone and nature walks and cycling tours. The lodge has a team of six trained naturalists to guide guests and share their local understanding. Providing a memorable experience, local Baiga dance performance is also organised, which in turn helps them preserve their tradition and earn a livelihood.

Additionally, 80 per cent of the staff at Singinawa Jungle Lodge is local, in line with its objective to work for the welfare of local populace. Its CSR activities also include health camps, educational camps, and providing support to villagers in terms of resources.

Tulika Kedia, managing director, Singinawa Jungle lodge, shares, "The evolved traveller in today's time looks at travel more as an experience rather than just stay and F&B experience at resorts. The various activities like the jungle walks, cycling trails, village interactions, the aromatic cooking trail at Singinawa go a long way in making our guests experience the environment they are in. Since the beautiful forests are a complete opposite of the city life, all our guests are charmed by these activities. We have a lot of instances where guests after having done two-three safaris, ask us to do an activity instead of a pre-booked safari; and it is these experiences and stories that pull them back

for their second or third visit to our Lodge."

The lodge houses two indoor F&B venues, Bhaat Kholi and The Lair, which also aim to showcase local cuisine. The property also features two multi-functional outdoor areas – Chougan and Leopard Rock – which serve as ideal venues for gatherings and candlelight dinner. Wellness offerings at the lodge include Meadow Spa, which overlooks the lodge's swimming pool, The Wallow.

Revealing future plans, Kedia informs, "As part of the upcoming season, Singinawa is launching a first-of-its-kind Yoga Safari on October 2 this year. This will be a six-day programme, guided by a leading wellness expert from Delhi. On the itinerary are various Yoga and meditation sessions, forest bathing (Shinrin Yoku), mindful bird watching, eating and learning about healthy food and of course some tiger safaris. We truly believe that wellness tourism fits well with the natural environs of our forests. We are also planning to build a wellness centre with various rooms to do these wellness activities within the lodge premises."

The team behind Singinawa Jungle Lodge believes in 'word of mouth' and considers it the best form of marketing. "Our whole focus is on providing top-notch experience at the lodge in all aspects, and introducing innovative programmes like the Yoga safari, Young Rangers programme for kids, and long stay wildlife research itineraries. We get a lot of support from the travel agent fraternity, as they send us foreign and domestic guests who are looking for a complete luxury wildlife experience, many notches above the standard jungle experience which is a norm at many other lodges," adds Kedia. ■

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Markets

AccorHotels launches West India's first Grand Mercure property MOHIT RATHOD Vadodara

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ccorHotels has forayed its upscale brand Grand Mercure in West India, with the rebranding of the city’s 30year-old landmark hotel Surya Palace to Grand Mercure Vadodara Surya Palace.

Speaking at a press conference recently, Piyush Shah, managing director, Jindal Hotels (the owner company of the property), said, “We are the most popular hotel in the city and have formed a strong foundation over 30 years. Being a standalone hotel, earlier our marketing reach was confined to a certain scale. However, this association with AccorHotels will help us tap a larger market, domestically and internationally.”

The 146-room hotel leverages upon its proximity to the airport and Vadodara’s positioning as a business city, to target the corporate traveller segment. The inventory

also includes one presidential suite and four premier suites, alongside facilities such as an outdoor pool. The hotel offers events spaces of over 19,000 sq ft across different venues.

The rebranding is part of Jindal Hotels’ management agreement with AccorHotels.

A total of INR 55 crore has also been spent on the renovation of the hotel, which includes expansion of inventory and property upgradation. Jean-Michel Casse, chief operating officer – India and South Asia, AccorHotels, commented, “Grand Mercure is a brand that has customised the hotel’s location. Alongside renovation, we have also

customised our offerings which include local culinary and art, being reflected in the hotel.”

“We have the highest inventory in the city, which helps us to target the MICE segment more efficiently. Keeping the local essence unaffected, this association with AccorHotels will offer Grand Mercure’s consistent service to global travellers,” stated Rajesh Gopalakrishnan, general manager, Grand Mercure Vadodara Surya Palace. ■

Lemon Tree Hotels forays into extended stays with Sandal Suites SALONI BHATIA New Delhi

S

andal Suites, the upscale serviced suites operated by Lemon Tree Hotels, has been recently launched in Noida. Situated just off the Noida-Greater Noida Expressway, the property is Lemon Tree Hotel's first venture into the extended stay category. Located within the Assotech Business Cressterra, the property is well placed in the IT hub of Sector 135, Noida.

Featuring 195 suites, extensive banqueting facilities, dining options and other recreational facilities, Sandal Suites will cater to the extended stay accommodation need of the business hub.

Speaking at the launch, Rattan Keswani,

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deputy managing director, Lemon Tree Hotels and director, Carnation Hotels, said, “Sandal Suites will be a unique extended stay product, amalgamating the needs of a regional and western travellers to deliver a complete experience. We have focused on optimising space in order to provide the comfort of a home away from home.

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Different from other serviced apartments, the numerous facilities at the hotel like spa, sports club, personal kitchenettes will offer a comfortable stay.”

This is Lemon Tree Hotels' debut into the extended stay concept in partnership with Sandal Suites, a sister company of Assotech.

The MICE facilities at the hotel include Tangerine Grand, a ballroom which can cater to about 220 guests and spaces for business meetings. When asked about future developments, Rupesh Kumar Singh, general manager, Sandal Suites, informed, “In coming months we will also open the garden area for events which shall easily accommodate more people. The bar and spa will open by the end of October, adding to the facilities.” ■

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IPHA's new initiative to create a community of budding housekeepers

SALONI BHATIA New Delhi

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ndian Professional Housekeepers' Association (IPHA) recently announced the launch of 'GenX Housekeepers - Breaking Boundaries' during an event at Country Inn Suites and Resorts in Gurugram. The new initiative has been designed and framed to create a community for budding housekeepers. It will be a platform for the young ones of the fraternity to communicate, share and innovate new ideas, thoughts and programmes. The committee will focus on educating hotel management students, the right traits of housekeepers and how effectively they are creating a difference.

Speaking to Food & Hospitality World, Ayush Agarwal, founder, GenX Housekeepers, said, “GenX wants to take the fraternity to a new level of development and growth. It will also help to create the right successors for hospitality as a whole."

Shail Gupta, co-founder, GenX Housekeepers Association, commented, “GenX by IPHA is an association to promote the young crowd to opt for housekeeping as a career. It will be a platform where budding housekeepers will get an opportunity to showcase their talent and commitment towards the fraternity. At the same time we will also be approaching young students who

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will be opting for housekeeping as their career choice.”

Our next campaign will provide a platform to the students of hotel management colleges to demonstrate their abilities and become professional housekeepers in the future. Agarwal further added, “Our main focus is to associate with new colleges and get them to understand housekeeping in a better way so they can pick it as a career. Apart from this, we will also focus on collaborating with NGOs for CSR activities like Swachh Bharat Abhiyan or raising awareness about the girl child.”

GenX is a joint venture by the founders of IPHA, Sonia Mital, executive housekeeper, Ramada, Mumbai and Vaishali Sinha, director, housekeeping, Melhua The Fern, Mumbai, along with Ayush Agarwal, corporate housekeeper, OYO Townhouse & Flagship and Shail Gupta, housekeeping consultant. The mission will be to work in partnership with the fraternity, society, businesses and government, to strive for excellence in meeting the needs of the growing hospitality sector, through the provision of new technology, recreational, environmental, cultural, constructive and welfare programmes. It will be a platform to innovate, create, share and implement new ideas, processes, product and talent pool for inclusive access to fraternity whilst promoting cross-cultural understanding. ■

IDS Next rolls out GST compliant Hotel ERP

FHW STAFF Mumbai

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o help hotels in India to adhere to upcoming GST norms, hospitality technology provider IDS Next, has rolled out a GST compliant version of its Hotel ERP Software. “The Goods and Services Tax Council has already finalised GST rates for hotels and restaurants and as a leading technology partner for hotels, we have introduced FortuneNEXT 6.5 which is the latest version of our Hotel ERP that is GST compliant,” said Manoj Kumar Mohanty, senior vice president – sales, South Asia and Southeast Asia, IDS Next.

IDS Next’s Hotel ERP will assist users in generating multiple returns required to be filed with GSTN. It will also help hotels to calculate the correct tax payable on sale of products and services to guests. Besides, hotels can generate invoices as per GST guidelines and invoice format. The hotel software will integrate with GST Suvidha Providers (GSP) in order to help hotels file their compliance related returns automatically, monthly and annually.

Hotels can also file their GST returns even if they have interfaces to third party finance modules. ■

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PHA organises 2nd convention FHW STAFF Mumbai

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he Professional Housekeepers Association (PHA) recently organised its second national convention at Hotel Crowne Plaza, Bengaluru. The chief guest was Naveen Raj Singh, secretary (tourism) Government of Karnataka, whereas, the guest of honour was Krishna Ghose, a renowned housekeeping veteran. Other dignitaries who graced the occasion included S K Sreenidhi, managing director, Oscar Murphy Life Strategies; Sam Cherian Kumbukattu, managing director, Sheveran Laboratories and Jayashree Nagaraj, founder president and chairman, PHA. The event served as a platform to bring together housekeepers, facility managers, hospitality educators, healthcare professionals and hospitality vendors from across the country.

Smritee Raghubalan, associate professor, Garden City University and vice president – learning and development, PHA Karnataka Chapter, welcomed the gathering. After the lighting of the lamp by the guests and a prayer song, the chief guest addressed the gathering.

He urged the housekeepers to join hands with the government to make changes in the society as a social responsibility. He also stated that PHA could take forward the Swachh Bharat initiative pan India and that he would be happy to enable this co-ordination. He stressed that funding from the government for these initiatives will enable PHA to hire key drivers to take forward the vision and bring tangibility in the process with measurable results. He also emphasised that PHA could contribute towards the Skill Development initiative of the government by facilitating training and human resource optimisation in the field of hospitality to enhance guest experience in jungle lodges, home stay facilities and more.

The corporate film of PHA depicting its journey was then presented by Bhavana Alvares, executive housekeeper, Taj Vivanta M G Road and president, PHA Karnataka Chapter. The highlight of the event was the 'Legendary Award' presentation to Darshan J Singh, also referred to as the ‘First Lady of Housekeeping.’

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Ghose advised young housekeepers to cultivate the art of keeping the staff happy by appreciating them. PHA also presented the 'Industry Leader Award' to Albert Jeyachandran, a renowned personality in hospitality training. In his speech, Kumbukattu shared his experiences as the first person to think of eco-friendly cleaning products for the Indian hospitality industry. In her speech, Nagaraj reiterated that PHA is dedicated to support and encourage all employees in housekeeping fraternity with training, education and mentoring. She introduced the team which would be spearheading PHA Yuva, the student chapter of PHA marking its symbolic launch.

J S Shekhar, founder and head of change, Lead and Partner, enlightened the gathering about the Event of the Year idea. An informative panel discussion followed on ‘Waste is not waste until wasted’ moderated by Shekar. The panel consisted of Bharathi Kamath, MD, Carewel Facilities India; Chempavai V, microbiology and hygiene trainer, Taj Group of Hotels; Nalini Shekar, cofounder, Hasiru Dala, a wastepickers

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organisation in Bengaluru; Dinesh E Murthy, head – utilities and environmental system, Kempegowda International Airport and Sriram K, founder and CEO, Smarter Dharma.

Post lunch, two knowledge-sharing presentations were made, on ‘Importance of design in the housekeeper’s world’ by Madhu Chandhok, founder partner and director, PIP2020; and on ‘Best practices in landscaping and biodiversity’ by Sathyabhama Nair, senior maintenance manager (services), Bangalore International Airport. The knowledge partner of PHA, Sreenidhi, delivered a motivating session titled ‘Think, Change, Perform and Transform.’ Another highlight of the event was the presentation of 'Best Employee Awards' and cash prize to nominated frontline staff of hotels. The newly constituted board members of the PHA Karnataka Chapter were felicitated. The vote of thanks was proposed by Jyoti Nair, associate director, GSH India and a life member of PHA. The event saw participation of about 120 housekeepers and delgates from states including Telangana, Goa, Kerala, Karnataka, Delhi, Tamil Nadu and Maharashtra. ■

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New Kids On The Block

Avani Avenida Liberdade Lisbon Hotel Zega, Sheraton Hyderabad Hotel Avani Hotels & Resorts has debuted in Europe with the launch of the 199-keys Avani Avenida Liberdade Lisbon Hotel in Portugal.

The hotel, formerly Tivoli Jardim Hotel, has undergone a 1.5 million-Euro refurbishment.

The upgrade includes the redesign of the facade, the guest rooms, lobby, reception, the installation of an AvaniFit gym and the relaunch of Olivier Restaurant. The Palacete Conference and Events Centre next door to the hotel offers three floors of event space with a capacity for up to 260 people. The ground floor has a large reception area, the

first floor offers three function rooms with varied configuration capabilities and the top floor houses an exclusive boardroom with its own foyer and elevator access. ■

Sheraton Hyderabad Hotel, Gachibowli has announced the opening of Zega, an Asian inspired restaurant. Located on 10th floor of Sheraton Hyderabad Hotel overlooking the city’s landscape, Zega is an upscale, Asian specialty restaurant.

Complementing its food menu is an extensive selection of signature mocktails, head-turner cocktails, varieties of tea with cold infusions, herbal beverages and healthy steamed food. ■

Pullman Tokyo Tamachi Pullman has unveiled its first hotel in Japan – Pullman Tokyo Tamachi – being developed as part of the MSB Tamachi mixed-used complex, opening for the fall of 2018.

Featuring 143 rooms, the contemporary designed hotel connects the international style of Pullman with Japanese art and culture. This business and leisure hotel includes meeting facilities and unique dining concepts. The hotel is directly connected to the JR Tamachi Station east exit and a three-minute walk from the Toei Subway Mita Line. ■

Raffles Hotels & Resorts Raffles Hotels & Resorts, the top luxury brand of AccorHotels Group, has announced the signing of an historic partnership with the Hinduja Group and Obrascon Huarte Lain Desarrollos (OHLD) to transform the iconic Old War Office building in Whitehall into hotel and deluxe residences in London.

The Grade II listed Old War Office, with its 1100 rooms across seven floors, and two miles of corridors, was completed in 1906. It was the office to many of the United Kingdom's important and influential political and military leaders of the 20th century, notably Sir Winston Churchill, David Lloyd George, Lord Kitchener, Herbert Asquith and T E Lawrence. It was also the haunt of the British Secret Service who had its own, more discreet entrance.

Close to 10 Downing Street, the Houses of Parliament and Westminster Abbey, the Old

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Tata Starbucks Tata Starbucks has opened its 93rd store in Mumbai’s Lokhandwala neighbourhood, Andheri. The store is the first in India to feature unique brewing methods, including a ‘White Eagle’ espresso machine, Chemex and Siphon.

Designed to integrate coffee education with discovery, the brewing methods demonstrate how different methods can have distinct effects on the flavours of the coffee in each cup. The store features a curated range of coffee-inspired artwork, including artisanal block printing and pattern. Each coffee also is hand-selected to complement Starbucks’ new food offerings in the store. ■

War Office was bought by Hinduja Group and OHLD in December 2014 following a public bid. Planning permission was granted for a multi-purpose development including 125 rooms (of which 40 per cent are suites), 88 private residences, restaurants and other amenities. Completion is expected in just over three years. ■

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Product Tracker

Ambrane India

Nutralite

Ambrane India introduced its extra bass ‘BT – 8000 speakers’ priced at `3199. Long Battery life 3600mAh, lightweight and compact, makes it easy to carry while travelling. The brand introduces the compact Bluetooth speaker, ‘BT 8000’ combining incredibly powerful and high quality sound with an integrated, music-synced light show. It brings the energy and fun of club experience to anyone on the go. BT 8000 the speaker construction, includes precisely positioned drivers to provide a large, consistent sound field for outdoor listening. ■

Classic Coffees Classic Coffees, has launched its range of new blends, designed to enhance the reach and appeal of gourmet coffees. As with its current offerings, the Classic Craft range comprising the very popular Classic Pride and Classic Mountain, the beans that go into these coffees come from the company-owned 650 acre Harley Estate in Sakleshpur and Kalladevarapura Estate in Chickmagalur. The blends range from blaze, matinee, sundowner and after hours designed to fit in well with the time of day, equipment used and pairing possibilities. ■

Faber Faber has recently launched a RO water purifier designed by Faber, Italy and made in India. Faber uses 'Filmtec' membranes across the range. These membranes are 100 per cent made in USA and are untouched by human hands during the manufacturing process. This helps the water purifier to perform in the TDS limit of 3000 ppm. User can avail water whenever they need with 9 ltrs storage capacity. ■

Nutralite, the table spread brand with presence across India, announced a portfolio expansion of its line of healthy yet yummy spreads with two delicious and refreshing new flavours. The two new variants - garlic and oregano and pudina and coriander were launched by Chef Sanjeev Kapoor. The flavours are developed using natural herbs and spices and will be available in pack sizes of 100g (carton) and 200g (tub) and will be priced at `42/- and `85/- respectively. ■

Elanpro Elanpro, India’s commercial refrigeration company, in collaboration with SPM, Italy, has launched SP Beverage Dispensers. Designed for operators who are looking to enter the profitable cold beverage market, SP countertop dispenser is equipped with hallmark features like prominent display, menu variety, quiet operation and low maintenance. The new offering by Elanpro is configurable for a wide assortment of beverages like sherbets, slushes, dairy based products, creamy desserts, mousses etc. ■

Dynatrap Dynatrap insulates your property from mosquitoes and several insects with UV light based technique. It covers a large outdoor area of one acre and is completely eco-friendly, in the sense that it produces no toxic fumes as in the case of other existing mosquito repellents in the market. Also it produces no artificially scented odour that can cause breathing problems in the long term. Dynatrap works without any noise to keep you safe from mosquitoes and common insects like moths, files etc. Available in three different sizes. ■

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TheOwlsAffair

KitchenAid

In a refreshing new twist to holistic living, TheOwlsAffair has arrived with the promise to balance hectic and stressful lives with a generous dose of innocent fun. Each owl hanging is specially handcrafted in pretty prints and patches. These are stuffed owlies on a wooden stick which can be personalised. The price range starts from `349 to `1399 ■

KitchenAid has recently launched the new KitchenAid mighty mini. With the launch of this machine, there is now a smaller mixer that takes up less counter space and is lighter in weight so one can easily move it around the kitchen and has the same iconic design and power as our other tilt-head stand mixers. The iconic design, colour choices and endless possibilities synonymous with this culinary workhorse is available in a size ideally suited for limited counter space and 'smallerbatch' lifestyles. ■

Starbucks Inspired by the elegance of rich and sophisticated flavours, Starbucks has launched Strawberry Bliss Frappuccino.

The multilayered Coconut Strawberry Bliss Frappuccino is sure to make you appreciate fruit blends with a whole new perspective and bring the summer fun to your taste buds.

Along with this new debut, continuing this month is the summer favourite Roasted Marshmallow S'mores Frappuccino, a modern take on the campfire treat, and its new coffee-free avatar - the Roasted Marshmallow S’mores Crème Frappuccino, topped with whipped cream and crunchy graham crumble. ■

Chalk 29 Chalk 29 has introduced an artistic range of Cyprus series to brighten up a living space, gallery or any area where you would want to add a hint of drama and ethnicity to. The series is designed in a way where the entire collection is made up of copper and bronze that adds a glory to the décor or the space where they are adorned. The series interplays with texture and forms modern sensibilities with indigenous accents, perked up with sensitivity and refresh of elegant design elements for any area. The Cyprus series has an extensive collection ranging from teapots, kettles, planters, accessories, bath ware and many more products lending an elegant and glamorous look to the most humble of abodes by adding a dash of perfection. ■

T&S Brass

Siesta International Siesta International has created an extensive pillow menu with aromatic pillows.

The practice of placing herbs under one’s pillow dates back centuries, and was originally done to protect against evil, calm bad dreams, foresee the future, bring good dreams, or conjure a lover into one’s life.

Siesta International has launched these aromatic pillows filled with rosemary and thyme which provide deep sleep on use. ■

T&S Brass’ equip line of hose reels offers powerful cleaning in an economical package. The T&S equip line delivers UL and NSFcertified products at competitive prices with unsurpassed customer service. Hoses are available in either 1.27 cm or 0.95 cm diameters with a selection of spray valve options to accommodate a range of cleaning needs. Select from 7.6 m, 10.6 m or 15.25 m hose lengths.

Equip hose reels are easy to use with a ratcheting system that holds the hose length until a slight tug retracts the hose automatically. Adjustable hose bumper and multi-fit bracket for wall, ceiling or under-counter mounting make the reel suitable for nearly any application. ■

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A SUSTAINABLE FOCUS Mahindra Holidays & Resorts India with 49 resorts across the country, has a focused strategy for sustainable tourism and welfare initiatives for local communities

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fter eco- tourism and wildlife tourism, sustainable tourism is the next big trend. The United Nations has proclaimed 2017 the International Year of Sustainable Tourism for Development with a goal of promoting positive change in travel with regard to social inclusion, environmental protection and economic equality. During the year, the Mahindra Group’s Sustainability Apex Council set long term goals for sustainability: Carbon neutral by 2030; water secure by 2030; zero waste by 2030; EP 100 double energy productivity by 2030; RE 100 increase renewable energy by 100 per cent by 2030.

Mahindra Holidays & Resorts India Ltd (MHRIL), with its 49 resorts located in exotic locations across India is in a special position to contribute to the economic and social well-being of the local communities.

MHRIL is able to raise awareness and support for the overall conservation of the environment where its business footprint is felt. To mitigate any negative impact of its presence, MHRIL has taken steps to conserve and manage natural and ecofriendly resources, especially those which are non-renewable and intangible. MHRIL has developed CSR policies and actions to minimise pollution of air, land and water so as to conserve biological diversity as well as the natural heritage. Actions taken in this regard by MHRIL: HARIYALI PROJECT ● At MHRIL, environment related World

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Days are celebrated by staff, guests and community with great enthusiasm to create awareness Under the aegis of Hariyali Project from the year 2010 to 2015, nearly 2,20,000 trees have been planted. The company has provided solar lights to villages in Thekkady, Manali, Binsar, Varca, Kumbhalgarh and Munnar 35 villages have benefitted from this project. The efforts have been much appreciated by government bodies and local leaders. 7000 saplings were planted near the lake at Ashtamudi and Cherai Beach this year to safeguard marine life and biodiversity in the coastal regions The company has also invested in an alternate and environment friendly method of curbing the usage of plastics by providing paper bag making machines at Munnar, Manali and Ashtamudi Cleaning drives have been undertaken regularly at all locations, however after the Swachh Bharat Abhiyaan launch, the impetus increased.

SWACHH BHARAT PROJECT Waste Management Project was implemented in October 2014 in liason with NGO Waste Warriors in Corbett. Waste Warriors is a voluntary organisation and a registered society with a mission to provide affordable and sustainable waste management solutions that improve environment, health and quality of life through a combination of direct action, liaison, education and raising awareness.

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Community participation is encouraged to give people a sense of civic pride and respect for the areas they live and work in.

Awareness sessions are conducted to change behaviour and mindsets towards management of waste.

WATER CONSERVATION Mahindra Holidays continually strives to conserve water and improve the efficiency of water utilisation across its resorts by following the 5 R principle (reduce, reuse, recycle, recharge and rainwater harvesting). Water recycling efforts include Initiatives towards water discharge: Maintain zero discharge of waste water pollutants. Regular monitoring of waste water by internal as well as external agencies (Parameters like COD, BOD, pH etc. As specified by statutory authorities are examined). The values have always been found to be within the guidelines and limits, defined by the State Pollution Control Boards and local regulatory authorities.

Rain water harvesting/recharge pit: To increase the ground water level some resorts collect the rain water and redirect it to recharging pit (tube well/open well/natural pond/bore well) thus increasing the ground water table. It is implemented at Kanha, Coorg, and Thekkady, to collect the runoff water from rooftops and passes through dual media filter and used after treatment. ■

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JWMarriott,Mumbai

Chef Vishal Atreya has been appointed as the new executive chef at JW Marriott Mumbai Juhu. With a career of over 16 years, he brings with him vast knowledge and understanding of the hospitality industry.

After graduating from the Institute of Hotel Management in Chandigarh, Chef Atreya started his culinary journey as a trainee with The Taj Palace Hotel in New Delhi. In 2010, he moved on to The Imperial Hotel, New Delhi as executive sous chef. He later joined The Ritz Carlton LLC in 2013 as executive sous chef. ■

Sofitel,Mumbai BKC AccorHotels has announced the appointment of Pankaj Wadhwa as the new director of sales and marketing for Sofitel Mumbai BKC. In his role, Wadhwa will be responsible for leading and further improving all aspects of the sales and marketing communications, promoting brand strategies and providing the best of Sofitel hospitality experience to the guests.

He started his career with Hotel Trident Udaipur in May 1999 and thereafter worked with Hyatt Regency Mumbai and Pune, Novotel Mumbai Juhu Beach, The Park Hotels, InterContinental The Grand Mumbai and Grand Hyatt Delhi. ■

Hyatt Regency,Chennai Sohaib Kidwai has joined as the new director of sales and marketing at Hyatt Regency in Chennai. A result oriented professional with over 11 years’ experience in areas of sales, business development, strategic planning and team management, Kidwai brings with him a sound understanding and a wealth of expertise in the sales and marketing function. His passion for the hospitality industry has seen him rapidly rise through several positions within the company, with responsibilities spread across a gamut of functions. ■

Sheraton Hyderabad Hotel,Gachibowli Sheraton Hyderabad Hotel, Gachibowli, recently announced the appointment of Raam Shetty as director of rooms. He comes with a broad spectrum of knowledge and an experience of 13 years in the hospitality industry. Prior to his current role at Sheraton Hyderabad Hotel, Shetty was director of rooms at Novotel Kolkata Hotel & Residences. As the director of rooms, he will be heading the housekeeping function of the 272 keys Sheraton Hyderabad Hotel, which includes 17 suites with six venues totalling 950 sq m of event space. ■

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AccorHotels India Novotel,Gomti Nagar

AccorHotels India has promoted Samit Kazi as its area director of sales for West India. In his new role, Kazi will lead global sales from West India and manage key accounts from Mumbai, Pune and Gujarat for AccorHotels’ India-based and international properties. Prior to joining AccorHotels, he had worked with renowned hospitality brands such as Marriott, Leela and Starwood primarily working in the sales function.

AccorHotels recently announced the appointment of Raj Singh as the general manager of Lucknow’s very first Novotel - Novotel Lucknow Gomti Nagar. Singh, with his extensive experience and domain expertise in hospitality industry, will steer the hotel to scale new heights of success. In his new leadership role, Singh spearheads the business operations, overall implementation and business development at the newly launched 106 - room business hotel. ■

ITC Hotels

Four Points bySheraton, Pune

Hotelier Atul Bhalla, who joined ITC Sonar, Kolkata in 2013 has now been elevated as the area manager - East, ITC Hotels. In this capacity, he would oversee both the Kolkata properties namely ITC Sonar and ITC Royal Bengal. Additionally as the new upcoming ITC property at Bhubaneswar becomes operative, the same will be under his leadership. Bhalla’s journey with ITC Hotels began more than two decades ago at ITC Kakatiya, Hyderabad in 1998 and since then he has also held senior management positions at several ITC Hotels in Bengaluru, Delhi and Mumbai. ■

Sunil Menon has joined Four Points by Sheraton, Pune as an executive sous chef. His responsibilities involve menu development and maintaining updated and accurate costing of all dishes prepared and sold in the food and beverage operation. He will also advocate sound financial business decision making, food costs, inventory management, vendor management, training and hygiene process in the kitchen. He has also worked with brands like Oakwood Residence Prestige Whitefield Bangalore, India, a group of Oakwood Worldwide; Stratford, an authentic Latin American fine dining restaurant in United Kingdom, and Costa Pacifica, an Italian cruise liner. ■

Muhammad Ali has been promoted as the area director sales for North India. In his new role, Ali will provide leadership and strategic direction to the global sales team and work towards maximising revenue for AccorHotels from North India

and Kolkata region. Prior to joining AccorHotels, Ali has worked with renowned hospitality brands such as Taj, Kohinoor Group and Starwood Hotels, primarily working in the sales vertical. ■

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Novotel Mumbai, Juhu

HolidayInn Mumbai International Airport Holiday Inn Mumbai International Airport, part of the InterContinental Hotels Group, announced the appointment of Sneha Jha as the director of sales and marketing. In her role, Jha is responsible for maximising revenues, promoting brand strategies, increasing business opportunities, and providing the best hospitality experience to guests at the property.

A seasoned hotelier, she has been in the hospitality industry for over 14 years. ■

AccorHotels announced the appointment of Shital Sethi as the new director of sales and marketing for Novotel Mumbai Juhu Beach. In her role, Sethi will be responsible for leading and further improving all aspects of the sales and marketing communications and promoting brand strategies. Prior to joining AccorHotels, she was the director of sales and marketing at Hotel Holiday Inn, Mumbai.

Sonali Merchant has also been appointed as the new director of talent and culture. She will play a critical role in assisting in the implementation of strategies, promoting positive colleague relations through an environment that encourages open communication, trust, mutual respect and fun. ■

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JWMarriott Mumbai Sahar

Dietmar Kielnhofer has been appointed as general manager at JW Marriott Mumbai Sahar. Prior to joining JW Marriott Mumbai Sahar, he was serving as the complex general manager at Starwood Hyderabad, India. With over 30 years of industry exposure across Europe, Africa, the Middle East and Asia, Kielnhofer possesses major strength in hotel operations, marketing, F&B, human resources and finance. ■

DoubleTree byHilton, Pune

DoubleTree by Hilton, Pune Chinchwad has appointed Pradeep Panwar as human resources manager. A seasoned hospitality professional, with over 11 years experience in hotel operations and human resources, he started his career in hospitality with Taj Ummaid Bhavan Palace, Rajasthan. At DoubleTree by Hilton, Pune he shall be responsible for heading recruitment, training and development and shall be streamlining several networking methods to reach and train the talent. ■

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JWMarriott Pune

Abhishek Malik has been appointed as the director of operations at JW Marriott Pune.

In his new role, he will be leading business and strategic operations of the property and will be responsible for implementing the brand service strategy and initiatives. He will also be working with various department heads to develop and implement respective departmental strategies. He began his journey with The Oberoi, New Delhi, and in his most recent role, he was general manager hospitality at Mustafa Sultan Enterprises LLC, Oman. ■

The Westin Resort, Nusa Dua,Bali

The Westin Resort Nusa Dua, Bali recently announced the recent appointment of Jorge Fernandez as executive assistant manager of sales and marketing and revenue.

He arrives from a stint as complex director of revenue management for two key Marriott International properties in the Maldives.

Having worked exclusively for the legacy Starwood brand (now Marriott International) for nearly a decade, Fernandez is a proactive leader with a natural aptitude for business. ■

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Novotel Imagica Khopoli Novotel Imagica Khopoli announced the appointment of Raviraj Guruju as the new executive chef. Hailing from Pune, Chef Guruju brings with him 21 years of hospitality experience. He has been a part of renowned hotels like Novotel Hyderabad Convention Centre, Hyderabad; Mercure Lavasa & Lavasa International Convention Centre, Pune, Le Royal Meridien Mumbai, Hotel InterContinental the Grand Mumbai, Hotel Avasa, Tylney Hall Hotel, England, and many more. ■

Sarovar Hotels

Palazzo Versace,Dubai

Sarovar Hotels has announced the appointment of Vijay Jaiswal as senior vice president – sales and marketing. At Sarovar Hotels, he will be responsible for overseeing the planning and implementation of sales, marketing and product development programmes for

each brand targeted toward existing and new markets. Prior to joining Sarovar Hotels, Jaiswal was associated with ITC Hotels as head of sales and marketing for Fortune Hotels. ■

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Palazzo Versace Dubai recently welcomed Russell Loughland as director of sales and marketing. Loughland will be directly responsible for overseeing the implementation of the sales and marketing strategy in line with driving growth regionally and internationally. He has held executive positions at a number of luxury brands including Shangri-La, Fairmont, Banyan Tree and Rosewood as well as leading independent properties including the Yas Hotel in Abu Dhabi and the Regency Kuwait. ■

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MADE IN ITALY Restaurant

Pasta Presto

Cookies

DECORI

GUARNIZIONI

MERINGHE

PASTE DI MELIGA

The New India Electric and Trading Co., (Est 1946), Hamam House, 38, Ambalal Doshi Marg, Fort, Mumbai – 23, Tel : 022- 22651177/22651597 Cell : 9833411770 www.nietco@hotmail.com, www.pastamachine.in

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BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

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Electric Teppanyaki with pan slide Rice Boiler Pedal Sink Refrigerated Counter

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Fast Delivery

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Customised

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Weekend

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EMPOWERING SOCIETY The Weaker Section Development Mission (WSDM), supported by HRAWI and Trikaal Inc, has announced the launch of a social initiative to enable livelihood means to women from weaker sections

FOR A BETTER TOMORROW Hotel Marine Plaza, Mumbai celebrated 'World Environment Week' through a series of various activities

CONSERVING MARINE LIFE Anantara Peace Haven Tangalle Resort in Sri Lanka has launched marine turtle conservation and enhancement project

THE JOY OF GIVING Master Chef Sanjeev Kapoor has raised US$ 2.1 million for Akshaya Patra initiative

FASHION AFFAIR Chiva-Som Thailand recently hosted a fashion show at the resort to present the new wardrobe collection by Thailand’s fashion designers, Nagara

OUTSTANDING CONTRIBUTION Dr Ajit B Kerkar, (second from right), chairman, V Hotels, receiving the 'Lifetime Achievement Award' at the recent Hotel Investment Conference South Asia (HICSA) in Mumbai

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Weekend

ONE OF A KIND HRAWI's 'Project Pickle' initiative has been recognised as an indigenous, one-of-its-kind initiative at the recent India CSR Leadership Summit & Awards 2017

TASTE OF HEALTH Fairfield by Marriott Bengaluru recently hosted specially conceptualised master classes featuring healthy dishes at both its hotels in the city, curated by the in-house chefs along with Chef Micheal Swamy

RESPONSIBLE HOSPITALITY Four Points by Sheraton Navi Mumbai, Vashi celebrated World Environment Day 2017 by conducting a cleaning drive

FOR NEW EXPERIENCES Preferred Hotels & Resorts has entered into a partnership with Singaporebased General Hotel Management (GHM) to represent The Chedi Mumbai

LUXURY IN AIRPORT Sarovar Hotels has launched The Lazizi Premiere Nairobi, a luxury hotel positioned inside the Jomo Kenyatta International Airport (JKIA)

FEMALE LEADERS Marriott International has announced a partnership with Asian University for Women (AUW) to support a total of 100 students at AUW over two years by providing mentorships, internships, fundraising scholarship and jobs

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Scene and Heard

With Marcellus Baptista

Class act

Candice Pinto at the Diageo Reserve World Class 2017 final at St Regis Mumbai

The cheer was on with 12 mixologists from leading hotels and bars across the country, vying for the title of India Bartender of the Year at Diageo Reserve World Class 2017 and an eye on the global finals in Mexico.

After three rounds at St. Regis, the winner was Rohan Rege from Paasha, JW Marriott, Pune, followed by runners-up Jitender Singh Rana from Perch, Delhi and Kevin Dias from Hakkasan, Mumbai. The top 12 bartenders were judged by Donald Colville, Diageo Global Scotch Ambassador – Malts, Nicholas Ord, Diageo Reserve Brand Ambassador and Nikhil Agarwal, sommelier and CEO, All Things Nice. Then it was time for the after-party at Luna Nudo with DJ music and an international violinist.

Singleton, Talisker, Johnnie Walker Gold Label, Ciroc and Ketel One were in full flow along with hors d’oeuvres. ■

Classic cause

Sandhya Shetty at the launch of 10 Downing Street

Warm glow The good news was that 10 Downing Street came to town, this one located at BKC. The warm feeling engulfed guests as they stepped in and soaked in the sight of the wooden feel, spacious interiors, plush seating and a large smoking zone. Chef Ajay Chopra was in attendance and guests enjoyed the handpicked recipes from across the globe with his quintessential flavours.

The launch party, curated by Ali Merchant, was attended by Eijaz Khan, Vaishali Takkar, Sandhya Shetty and others. Owned

by Satbir Siingh, 10 Downing Street in Mumbai is managed by Deepak Beri and his team from Shimmers Entertainment. ■

Sweta Mohanty and Pooja Bhamrah at the Jagermeister party at Razzberry Rhinoceros

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Nitin Tewari,Jackie Matai, Rojita Tiwari and Ashutosh Rajput at the Negroni Week at Razzberry Rhinoceros

Deer cheer

One part Campari, one part gin, one part vermouth garnished with orange peel gives you a classic Negroni. And this was had aplenty as Aspri Spirits celebrated the world famous Negroni Week, by bringing the classic and the innovative Negroni to India.

During the week bars and restaurants mixed Negronis for a cause, choosing from a list of recommended charities to contribute an immediate donation. Guests got a taste

A change is on the horizon. What could this be? Oh deer! – so said the teaser of the event that included an illustration of a deer. The main invite saw Jagermeister’s new visualisation of its iconic deer. At Razzberry Rhinoceros, the new packaging of the bottle was released at the party hosted by Aspri Spirits that represents the brand in India and the subcontinent. TV presenter Pooja Bhamrah among others was present. ■

of Negroni at the opening day of Negroni Week at Razzberry Rhinoceros. Influencer Rojita Tiwari was there to present her design of a Negroni menu that included twists like sour and even cutting chai for that Mumbai feel. Celebrity bartender Nitin Tewri was there to concoct the cocktails.

Guests included famed fashion designer Nidhi Munim and makeup maestro Clint Fernandes. ■

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REGD.WITH RNI NO. MAHENG/2012/42381,POSTAL REGD. NO. MCS/161/2016 – 18,PUBLISHED ON 2ND EVERY MONTH, POSTED ON 2ND,3RD,4TH OF EVERY MONTH POSTED AT MUMBAI PATRIKA CHANNEL SORTING OFFICE,MUMBAI – 400001.

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