Revista Kontacto No.13 (english) by KONTACTO

EL DORADO SPA RESORTS & HOTELS BY KARISMA AZUL HOTELS BY KARISMA GENERATIONS RESORTS BY KARISMA

Quarterly Publication. Year 3, Vol. 13, Riviera Maya

JACKSON

FAMILY

WINES CULINARY SERIES

KARISMA OLIMPICS 2013 KARISMA ADRIATIC AZUL SENSATORI JAMAICA ALLURE COLOMBIA

Quarterly Publication, year 3 Vol. 13, Riviera Maya revistakontacto@karismamexico.com

Index 3 K-pacit-arte 6 Generations Resorts 8 Coworkers Meetings 10 Pampering Ourselves (Konsintiéndonos) 14 We are México 15 Passion for Sustainability 16 Allure Hotels Colombia 18 Getting to Know what’s New in GI… 19 SPA 20 Six Sigma 22 Karisma Adriatic 24 Jackson Family Wines Culinary Series 28 Exotic Travelers y Prestige Travelers 32 Azul Sensatori Jamaica 34 Karisma Olimpics 2013 36 A day in the life of ... 38 Dining Room supervisors in Action 42 Le Cordon Bleu 43 The most Karismatic beverages 44 The Best of the Best General Director: Sasa Milojevic Editor:

Herman Rizo

Editorial Board: Nayeri Ramos (Azul Beach) Rubí Méndez (Azul Fives) Armando Bernal (Azul Sensatori) José Luis López (El Dorado Maroma) Alberto Roldán (El Dorado Royale- El Dorado Casitas) Coynta Arzola (El Dorado Seaside Suites) Estela Paz (Exotic Travelers / Prestige Travelers) Nelly Herrera ( Karisma) Coworkers: Claudia Platas (Azul Fives) José Antonio Valle (Azul Sensatori) Luciana Méndez (El Dorado Maroma) Hugo Estrada (El Dorado Seaside Suites) Héctor Gassos (El Dorado Royale ) Dania Phang (Azul Sensatori Jamaica) Aleksandra Nenadic (Karisma Adriatic) Alejandro López (Generations Riviera Maya) Noé Landa (Allure Chocolat /Allure Bonbon) Víctor Castro (Exotic Travelers / Prestige Travelers) Jeroen Hanlo (Karisma) Grecia López (Karisma) Lisset Lozano (Karisma) Patricia Argüello (Karisma) Carlos Ortiz (Karisma) David Ortegón

Art Direction: Rosalinda Graf

Dear Colleague(s),

rowth is always a challenge, whether it may be as a person, as a professional, or as a company. This challenge must be faced with our sight focused on the future, with clear objectives, with strategies and actions that define the way tomorrow will arrive for us; with PASSION. We must be aware that continuing to innovate will enable us to keep growing. We cannot live just dreaming of our past glories; we must strive to keep ahead through our effort and the enthusiasm that permeates our whole organization; to continue enjoying the taste of success, with the feeling that we do things the right way, which will no doubt, allow us to continue harvesting many more triumphs in every field. Even though, along the way, we may face difficulties, we must at all times build our path together, acting with LOYALTY, with RESPONSIBILITY and RESPECT, working as a TEAM, with HONESTY in our daily actions and always, with a POSITIVE ATTITUDE, displaying our PASSION for what we do every minute of our lives. With the support of all of you, our beloved company continues on its expansion. In the following pages, we will learn of new acquisitions: Our hotels in Jamaica, Colombia, Croatia, and Generations Riviera Maya, all of them working with the desire to succeed in becoming the best at all times. Growth is always easier when one has good friends and coworkers, when we all work together for the same objective. On the other hand, it is important to underline that we continue to receive several awards and recognitions for the quality of our product and our services, while we endeavor to be a more equitable and socially responsible company.

Editorial Design and Illustration: Gonzalo Estevez, Antonio Osuna

Printing: Pixel Press, S.A. de C.V. Carretera Cancún-Aeropuerto Km 15 lote 7, SM 301, Edificio USA Today P.B. Cancún, Quintana Roo C.P. 77560 Tel. 01( 998) 8862232 atnclientes@pixelpress.com.mx

Thank you to each and every one of you, for the work you perform on a day to day basis, with quality, dignity, discipline, and PASSION. This year we are celebrating the thirteenth anniversary of our beloved company as leaders of the hospitality industry.

THANK YOU VERY MUCH!

Kontacto Magazine Free circulation Quarterly Publication, property of El Dorado Spa Resorts & Hotels y Azul Hotels by Karisma.

Address: Carretera Federal-Tulum Km. 55.3, Centro Playa del Carmen, Quintana Roo, México C.P. 77710. Teléfono: +52 (984) 206 3470

Circulation: 1,000 copies.The content of the articles is the responsibility of their author and do not necessarily reflect the opinion of the Editorial Board, nor does it represent the official posture of the Hotels sponsoring this magazine. Advertising information is the sole responsibility of the advertisers.

Sr. Sasa Milojevic Vice President of Operations Karisma Resorts de Mexico

Training (K-Pacit-arte)

GETTING UP TO DATE

e are convinced of the importance of being up to date in the various topics we treat, remembering procedures, and clarifying possible doubts. In this period, several departments underwent updates in various topics: Hygienic Handling of Food, Saniconsult, Chemical products, TPVNET and the ISI-RH system.

SPA TRAINING

n this period, the Coworkers of the SPA had an opportunity to participate in the Body Wraps and Rituals Course, in which they were able to learn new techniques with the instructors of the suppliers of the Aureal brand. Also, a Makeup Course was taught by Diorâ&#x20AC;&#x2122;s international makeup expert, Guillermo Flores, where they learned about new trends in the world of makeup, including bridesâ&#x20AC;&#x2122; makeup, and participated in a final exhibit, where all coworkers experienced putting into practice everything they had learned.

Training (K-Pacit-arte)

CONOCERâ&#x20AC;&#x2122;S CERTIFICATION

n order to provide an opportunity to our coworkers to obtain their Work Competences Certificate, the official document that allows them to prove their skills, abilities, and knowledge of the position where they perform their work, new evaluations sponsored by CONOCER were held in coordination with the CROC Union for our coworkers in the areas of Kitchen, Housekeeper, Restaurants and Bars. Congratulations to everyone who received the Work Competences Certificate in the standards pertaining to their positions! This program is permanent, aimed at helping our coworkers obtain their certificate.

INTEGRAL INDUCTION PROGRAM

n the month of August, a new induction program was started at our company. In this new induction program, new coworkers will have an opportunity to become familiarized with the Karisma mission and philosophy, our values, brands, and chain of hotels, as well as our products, alliances, and general services for three full days. It also involves a detailed presentation of the hotel they belong to, its history, services, rooms, departments, benefits offered by the hotel, the Gourmet InclusiveÂŽ concept, and the emergency procedures of the hotel. Along with that, new courses have been added dealing with Sustainability, Quality, Work Equality among men and women, AAA, Hygienic Handling of Food, and Passion for Service. This will enable our new co-workers to occupy their new work positions with ease, already armed with the necessary knowledge for optimum performance.

Training (K-Pacit-arte)

SUSTAINABILITY

ourses were taught to several departments on the topic of Sustainability, so they might learn at close hand of the actions both guests and coworkers undertake at our hotels, which have a positive impact on the environment. Likewise, courses were taught on Handling of Solid Waste, with the additional goal of incorporating what was learned into our daily life, even applying it in our homes.

PREVENTION AND SECURITY

n order to uphold the security conditions at our facilities, it is essential to turn to prevention; receiving training and being prepared to face any situation that might modify said conditions. Therefore, within out training programs, Prevention and Security courses are permanently included. At Azul Sensatori, the Hurricanes Brigade meeting was held, carrying out an Orange Alert Activation drill, where Brigade Chiefs followed up on each of their assigned responsibilities. Along the same lines, talks were held on the topic of Hurricanes, informing everyone of the forecasts for the season and prevention measures we ought to implement, both in the work place and at home, in order to be prepared for this kind of emergency. The Fire Fighting and Evacuation Brigade was also certified, as well as trained on First Aid, where everyone in attendance went over the procedures established for emergency response conditions.

PASSION FOR SERVICE

n order to maintain the excellent service we offer at our hotels, it is necessary for all coworkers to be knowledgeable and master every detail of the GI service and operation. Our training and update programs include courses which help us achieve this purpose. Throughout this quarter, considerable work was carried out focused on training in various areas: Our Gourmet Inclusive速 service, Tequila Sampling, Complaints Management, English language Wording for Bars, Housekeeper Standards, In House Housekeeper Instructors Education programs, the 7 Sins of Service, Gourmet Menu Sampling, AAA Standards, S.O.S., and specialized training on Butler Services, among others. We thank our in-house instructors for their enthusiasm and commitment, and for kindly sharing their knowledge with us.

Generations Riviera Maya

GENERATIONS RIVIERA MAYA by Karisma By Alejandro López

enerations Riviera Maya, by Karisma is Mexico´s premier all Suite, all Butler, all Gourmet beachfront resort where couples, wedding parties and families savor a Gourmet Inclusive® experience, a vacation that fosters togetherness.

away from the Playacar Golf Club, 5 minutes south from Puerto Morelos and 35 minutes south of downtown Cancun. All guests ages 18 and over are also welcome to use the facilities at the adults only El Dorado Casitas Royale and El Dorado Royale, by Karisma which are located next door.

This 144 suite hotel stretches along a secluded beach, providing indulgences from gourmet cuisine, to infinity pool suites with complete butler service. Families can relax knowing that their little ones are in the hands of our certified team of professionals at Eko Kids club. Guests are invited to customize their GI experience by completing a pre arrival form online.

Generations Riviera Maya, by Karisma features 144 luxurious Suites with unique decorative accents inspired by Mexican culture and historical themes in 10 categories. All accommodations are provided with deluxe amenities including 24 hour in room dining, oversized balcony or terrace, Jacuzzi for two, 47” LCD TV, wireless internet, Blue Ray Disc players and Ipod docking station with alarm clock. Guest traveling with children can take advantage of our Gourmet Inclusive® baby amenities such as strollers, cribs, pack and plays, baby changing tables, monitors, baby bottle warmers, baby bathrobes and more.

The property is located just steps away from El Dorado Casitas Royale, in the heart of the Riviera Maya, facing the beautiful Mexican Caribbean. 25 minutes south of Cancun International Airport, 15 minutes north of Playa del Carmen, just 10 minutes away from Mayakoba championship golf course, 25 minutes

Enjoy the astonishing views of the turquoise Mexican Caribbean Sea from all of our Beachfront rooms.

Generations Riviera Maya GOURMET INCLUSIVE® BUTLER SERVICE Guests can truly relax knowing that our professional butlers will take care of their every need. GOURMET INCLUSIVE® RESTAURANTS Chef Market - Grand Café & Deck. Chef Market serves breakfast, lunch and dinner. The options are endless ranging from coffee and croissants, healthy options, a la carte choices from the blackboards to a lavish food display with a la minute preparations and rotisserie. Habb - Mediterranean Restaurant & Lounge, grilling is the predominant technique of cooking in this venue; olive oil and fresh herbs are used in abundance to season the food. Jade - Pan Asian Cuisine, savor the flavors of the Chinese, Japanese, Korean, Thai, Vietnamese sizzling cooking pots, this cozy venue serves all food in the center of the table to share. Palms Gourmet Terrace - Caribbean Mexican Cuisine, local and Caribbean specialties with an emphasis on authentic Mexican “street” cuisine, spices and flavors. Wine Kitchen, Restaurant & Tasting Room, the perfect combination; food, wine and great company, Wine Kitchen is a culinary endeavor serving preparations from the top wine regions of the world. Blend, Coffee & Tea Corner, here you will find a wide variety of non-alcoholic beverages, you can pick and choose from for your enjoyment. GOURMET INCLUSIVE® BARS Tamarind - Lobby Lounge, this lounge is the perfect place to unwind and mingle with flavorful cocktails. Swell - Swim Up Bar & Lounge, centrally located swim up bar. Foyer Theatre Bar, themed cocktails by our GIxologist before the show starts. Sling - Cocktail Bar and Lounge, for adults only. A laid-back atmosphere, here guests can gaze out of the window and view the sparkling stars on the Caribbean Sea while enjoying their sling. Among exclusive services and amenities, our 100,000 sqft Greenhouse goes hand in hand with our Going Green philosophy and our mission to provide the freshest vegetables and herbs for our guest’s enjoyment. Generations Eko Kids Club offers supervised activities for children ages 4 to 12 years old. Baby Beach Lounge, open throughout the day, this special place was created with little ones in mind to provide a shady area to enjoy the beach. At Generations Riviera Maya guests can expect to enjoy the best in nightly entertainment ncluding quality music, dancing and live local performances, in addition to all the service and exclusive features including in our Gourmet Package® and the warmth and passion for service of all employees.

We wish the greatest success with our special congratulations to Mr. Alejandro Lopez, Hotel Manager. Address: KM 45, Carretera Cancun - Tulum, Riviera Maya, Q. Roo. C.P. 77710, Mexico Phone number: (52) 998 8728030, Fax: (52) 998 8728031

Coworkers Meetings

COWORKERS MEETINGS T

hese monthly meetings are intended to provide coworkers with a space for entertainment and interaction with colleages from their own and other departments. Also, it is an excellent opportunity to present innovations, present the Best Employee with an award, and congratulate new coworkers. For every meeting, a department is chosen to be in charge of the organization, mostly being responsible for the entertainment or show presented on the celebration for everyone in attendance, making every meeting a quite different event. Over the last few months weâ&#x20AC;&#x2122;ve had a cowboys party, a Hawaiian party, a rock and roll party, a Mexican party, a retro event; weâ&#x20AC;&#x2122;ve had performers mimicking singers, a mechanical bull, and more, offering a leisurely time to all coworkers, due to the contributions of every department.

Coworkers Meetings

Pampering Ourselves (Konsintiéndonos)

ONSINTIÉNDONOS (Pampering Ourselves) ACTIVITIES FOR THE STAFF

ere we show you the various activities held at the hotels thinking of your wellbeing – activities to promote health, to offer support, to celebrate special occasions, to listen to everyone’s opinions, to acknowledge those who stand out for their excellent work, or just to have fun and spend time together. Some of the activities for this period were:

FATHER’S DAY: Luncheon events, contests, and gifts were organized to celebrate all fathers.

DAY OF THE SECRETARY: Secretaries received flowers and small celebrations were held with their various Department Managers.

Pampering Ourselves (KonsintiĂŠndonos)

LUNCH WITH THE MANAGEMENT This event allows our coworkers to come closer to, and interact with the Management, providing an opportunity to voice their ideas.

VISUAL HEALTH DAY: Coworkers were brought in contact with visual health care services, performing eye exams and making recommendations regarding the adequate glass wear they require based on their visual needs.

BIRTHDAYS: Small details for our friends who celebrated their birthday to spend a very happy day.

Pampering Ourselves (Konsintiéndonos)

TOYS AND LINEN DONATIONS: We share [Kompartimos] with those who are less fortunate.

BURN FAT NOT GAS: We strive to create awareness among coworkers, inviting them to exercise and enjoy a healthier life.

DAY OF THE ACCOUNTANT AND OPERATOR’S DAY Celebrating our coworkers, thanking them for their passion in what they do.

ACKNOWLEDGEMENTS DINNER Congratulating the most frequently mentioned coworkers on the GSS surveys.

Pampering Ourselves (KonsintiĂŠndonos)

BABY KIT: A show of support and care to all our coworkers who are currently pregnant, along with our best wishes for them at such an important stage i n their lives.

SCHOOL SUPPLIES DONATION: Our company participates in the family economy and is concerned for the future of our coworkersâ&#x20AC;&#x2122; children. Thus, in August, the school supplies donation event was held together with the authorities of the CROC Union.

PRE-OLYMPICS: Internal competitions held to select the athletic representatives of the hotels at the Karisma Olympics.

HEALTH CARD PROCESSING: Supporting our Food and Beverages coworkers, the service in charge of processing and issuing Health Cards was brought in contact with them, in order to fulfill this requirement in an easier fashion.

We invite you to participate in these internal and external social action activities, and to send us your comments so we may organize different and better activities every month.

We are Mexico

e continue this campaign seeking to praise the value of this great country, learn of the natural beautiful elements found in every state, and showcase them for our visitors. On previous months, we celebrated the states of Mexico, Baja California, Nuevo Leon, and Morelos. We also enjoyed various native dishes from those states, disseminated general information about each of them, including territorial extension, population, climate, natural and cultural attractions, and cities we should all visit at least once. “Mexico, Your dawn in awakenings, Is illusions of the soul drenched Where the eyes and contemplations Assuage pain at sun break. It is your spirit of festiveness and tradition, Of flavors which take root in the depths of the soul, And are carried by the child who is future And the elderly who is past and clamors for you…” ( fragment of “Poem to my Homeland”)

Passion for Sustainability

KARISMA’S MARINE TURTLE CONSERVATION PROGRAM

By David Ortegón

ince the beginning of 2012, Karisma Hotels & Resorts entered into a strategic alliance with Flora, Fauna y Cultura de Mexico, Travel foundation and with the Secretariat of the Environment of the Municipality of Benito Juarez to develop a marine turtles conservation program at three of our hotels: El Dorado Royale – Dorado Casitas Royale, Azul Sensatori and Azul Beach. We also participate in the Marine Turtles Conservation Program, Riviera Maya – Tulum at the hotel El Dorado Maroma As a result of this program, we have succeeded in protecting a total of 502 River Turtle and Loggerhead Turtle nests throughout the last two years. Just in 2013 alone we have succeeded in releasing 23.300 baby turtles, directly contributing to the conservation of this emblematic species of the Mexican Caribbean, and, thus, to the conservation of the Mesoamerican reef, which is one of the greatest natural attractions of the Mayan Riviera.

ADOPTIONS AND DONATIONS THAT SAVE LIVES But our conservation efforts regarding these species do not end there, since apart from establishing the turtle camp sites in order to protect the nests, we have a marine turtles adoption program for guests and coworkers, whereby, through their donations, we support in the conservation of the marine turtles of the beaches of Xcacel and Xcacelito. For every $20 pesos we receive as a donation to this program, we are saving one more baby turtle by sponsoring the work of Flora, Fauna y Cultura de México at the most important beaches of our State. This year we have collected $ 6.250 pesos through our adoption program, by means of the collection boxes located at the lobby of our hotels, equivalent to saving 312 more baby turtles. Share this information with your family, coworkers, and with our guests, and invite them to join our Marine Turtles Conservation Campaign through the following actions: • Do not consume turtle eggs; don’t purchase anything made of turtle body parts. Remember they are a species protected by the Federal Government. • Participate on beach cleaning days at your hotel and community. • Keep the beaches you visit clean; plastic bags cause the death of many marine turtles every year, so every single bag you pick up will be greatly appreciated by those little turtles. • Participate in our turtle adoption program or make a donation in our collection boxes. If you want to learn more about our program, or if you have new ideas which might help us protect these species, get in touch with the Sustainability Coordinator of your hotel.

OTHER ACTIONS As part of our Marine Turtles Conservation Program, we held a training course taught by FLORA, FAUNA Y CULTURA DE MEXICO, with the objective of building awareness regarding the care of this species, apart from disseminating information about our in-house TURTLE ADOPTION program aimed at Guests and coworkers. Additionally, environmental awareness activities are organized at our hotels, such as beach cleaning, micro-cleaning operations, and, on this occasion, the Life Sowers program was held at the municipality of Solidaridad, on Circuito Pericos in the neighborhood Villas del sol, with our coworkers’ children. Thus we provide positive proof of our commitment to, and Passion for Sustainability.

Karisma Resorts + Hotels in Colombia

Karisma Hotels + Resorts IN Colombia By NoĂŠ Landa

t Karisma Hotels & Resorts we persevere in our firm commitment to international expansion and passion for service, which is reflected in every member of this work team. On December 1, 2013, operations will be launched at two magnificent facilities in Cartagena, Colombia. The Allure Chocolat Hotel is located in the midst of magic and tradition inspired by Cartagena de Indiasâ&#x20AC;&#x2122; historical downtown, combining innovation and modernity in its indoor spaces. A welcoming and functional atmosphere is perceived from the lobby down to the last corner of its 34 rooms. Those rooms, which enjoy a relaxing view into a vertical garden or the colorful streets of the historical neighborhood of Getsemani and the Bay of Cartagena, are the perfect landscape for our guests throughout their stay at our hotel. Lounging in the sun next to the infinity

pool, and enjoying the wonderful view of the city and the majestic bay. On the relaxation terrace, we offer the best options for our guests to forget their concerns and the pressures of daily life throughout their stay. The events terrace, which enjoys a wonderful view of the legendary Castle of San Felipe and the Cerro de la Popa, is the ideal location for an intimate wedding or another special and exclusive celebration. It also offers a modern Meetings Room, equipped with all the necessary technology to hold meetings and video conferences.

Karisma Resorts + Hotels in Colombia

The Allure Bonbon is a beautiful hotel designed for contemporary adults who travel on business or looking for an experience filled with charm and magic, which can only be found at Cartagena de Indias. Located just a few steps away from the Conventions Center and very near renown night clubs of the walled city, it is the ideal location where to start the delightful nights of the heroic city. It comprises 14 rooms originally planned as revitalizing spaces, so that our guests may recover their energies after an extenuating day of work or fun. The exclusive sound proof system of all rooms allows guests the isolation they require during resting times after a long work day or long hours of Caribbean rumba. After enjoying the beauties and

indulgences of Cartagena, we are certain that our guests will feel this is an experience worth repeating. The comfort of our guests is our priority. Therefore, the gentle and modern design of our hotel is accompanied by excellent service in the European Plan, and when making a reservation at any of our hotels, guests are entitled to enjoying the facilities of its brother hotel. We welcome our new colleagues in Colombia and wish them the greatest success, with our special congratulations to Mr. Noe Landa, its General Manager.

We welcome our new colleagues in Colombia and wish them the greatest success, with our special congratulations to Mr. Noe Landa, its General Manager.

Getting to Know what’s New in GI…

GI WINE App By Patricia Argüello

pplications for smart phones and tablets (commonly known as Apps) have become increasingly popular throughout the world, some have even become part of our daily lives because of how much they contribute to our routine, allowing us to be more organized and to optimize our time and resources. As part of the GI Phase 2 projects, a team from the Information Technologies (IT) and Food and Beverages departments, led by Patricia Arguello, undertook the task of developing an App which would optimize the wine sales process, as well as promote sales, improving the presentation of the current wine menus and incorporating an automated inventory control system at our wine cellar. This project was entitled GI WINE APP. The GI WINE APP is a project comprising the latest advances in technology within the Wines program at Karisma Hotels & Resorts, always focused on improving our guests’ experience, and making our wine purchasing process easier, friendlier, but most of all, efficient for everyone involved.

Some of the advantages of the GI WINE APP are that it automates the wine order taking process, informing the Sommelier, or the person in charge of the sale of wines, in real time, when a bottle of wine is ordered. Likewise, it maintains the Wine Cellar inventory up to date on a second by second basis. The App is presented to guests on a Tablet, on which guests can obtain all information they require, such as the description of the wine, the recommendations of the Sommelier, special offers, and even receive Wine and Food Matching recommendations, according to the dishes they plan to order, automatically. Training on the use of this new sales and service tool started on October 15, and is now in the implementation phase at the Siena restaurant in the Azul Sensatori Hotel, Mio restaurant at the El Dorado Maroma hotel, and the Roma restaurant at the Azul Beach hotel. Soon, it will be available at the D’Italia restaurant, both at the El Dorado Royale and the Casitas Royale hotels, and at Mia Casa at the El Dorado Seaside hotel and at Arezzo restaurant, of the Azul Fives hotel. Once the first implementation stage is completed at the Italian restaurants, the GI WINE APP will be available at the Dinner Restaurants of every property. Congratulations to all coworkers who contributed to bringing this project to fruition.

SPA

By Grecia López

n this issue, we have information for you about aromatherapy, a service offered at the Concierge Gazebos.

Aromatherapy (from the Greek aroma, ‘aroma’ y therapeia, ‘attention, ‘healing’) is a branch of botany which uses plant oil concentrates called essential oils to improve physical and mental health, or both. Contrary to the plants used in botany, essential oils are not ingested, but inhaled or applied on the skin. This therapeutic technique has been and continues to be very widespread in the past and the present. Aromatherapy is catalogued as alternative medicine and, from a very scientific perspective, is not considered as part of conventional medicine.

There is a close relation between aromatherapy and the sense of smell, a sense which never rests since we are constantly exposed to fragrances that surround us in the environment, of nature, of people, of things, even while asleep. Essential oils of various plants have been used for therapeutic purposes for hundreds of years. The Chinese, Indians, Egyptians, Greeks, and Romans used essential oils to produce cosmetics, perfumes, and medicines. In Mesoamerica, the aromas of flowers and certain plants were used as infusions in full body baths. Aromatherapy has been implemented at our hotels in rooms, using various environmental aromas which we present below, mentioning the sensory experience they evoke.

Fire: A cascade of energy, fullness, and revitalization sensations which assuage weariness, anxiety, and boredom, eliminating stress. Air: Recommended for nasal congestion; it oxygenates, evokes refreshing environments which allow the brain to receive oxygen; it provokes energy in the body. Water: It evokes the atmosphere of the fields of France; evokes a sensation of freedom, freshness; it dissipates hysteria, rage, and nervousness; it facilitates rest and relaxation. Earth: Aroma considered as a balancer; it causes a sensation of freshness, relaxation, and rest; it helps assuage bad tempers. Sensual: It evokes a romantic experience of strength and energy, provoking a pleasant stay in a given place.

Six Sigma

SIX SIGMA

By Alejandro López

ix Sigma candidates must achieve improvements, innovating processes in their area of responsibility by means of the Six Sigma methodologies, Lean and Kaizen. These improvements must be reflected in measurable financial earnings and in the loyalty of our clients. Specialized instructors train the Six Sigma coworkers so they may become true project leaders who can mobilize the members of the team, as well as others within the organization in order to fulfill the ambitious objectives specified in the “Project Definition”. The ideal candidates for this discipline must have the ability to accept and implement changes, overcome cultural barriers, and lead major initiatives in several departments. The Six Sigma professionals must have excellent analysis and diagnosis skills, and display enthusiasm and passion in what they do. When the Six Sigma methodology was launched, “there was huge skepticism”. However, Six Sigma can promote innovation, not drown it. The combination of creativeness and efficiency, instead of pitting one against another, is a delicate maneuver, a level of managerial success which few service companies have been able to accomplish. Another way to carry out projects is the “Fast execution of concepts”.

GENERAL STATUS

Total projects: 30 in planning stages: 6 In process: 8 complete: 16 CONGRATULATIONS TO EVERYONE

Six Sigma

Currently, due to the exploitation of processes, Six Sigma involves the creativity and ability required to quickly turn concepts into acquisitions. Since its launch in 2010, 135 coworkers have been trained in the Six Sigma methodology. The process begins when the teams at the hotels launch a new idea. “It is competitive”, “Fighting for our Resources”. Six Sigma evaluates the merit of an idea based on the priorities of the company and the expected profitability of a project. If the Board approves a project, green belts are deployed as Swat teams at the hotels to carry out the execution of the project. Six sigma has contributed to the enhancement of our financial results, since the projects improve our quality and the continuity of our guests’ good experiences, along with the positive experiences of our internal clients, providing the framework and necessary tools to create and maintain superior standards at all of our hotels, and, at the same time, drastically improve our bottom line. The Six Sigma organization responds to the leadership of the company and is aligned with our objectives and priorities. Below, we give you information of some of the 16 projects that have been successfully implemented at the company:

GSS Survey Automation Creation of an online survey. Implementation of state of the art equipment on which to request the filing out of the surveys (iPads). Eliminating the manual GSS Survey data processing work. Savings on printed stationery. Minimizing handling (alterations or losses) of survey’s data. Leaving a fresh and progressive image in the mind of our guests. Corporate Purchasing Standardization of product catalogs. Volume or wholesale purchasing. Agreements on specific periodic prices for everyone. Direct purchasing from manufacturers or sources. Planning purchases. Products imports. Making efficient use of time and movements. Interactive Standards Learning of the company standards. Having self-teaching material, the coworker can enhance his own training through videos and photographs. Flower Arrangements Updating procedures of the involved areas. Standardizing VIPs and area catalogs for EL Dorado and Azul hotels. The expiration date of invoices for payments to suppliers was increased from 15 to 30 days. Continue improving the quality and presentation of flower arrangements. Increasing the sale of flowers and through the online store. The project is implemented at other hotels of the company. GI Energy Management Data exchange, benchmarking policy. Switching to high efficiency equipment with the MP already implemented. Defined energy sources savings policy. New equipment use policy. High efficiency standardization.

Karisma Hotels Adriatic

Karisma Hotels

Adriatic Gaining Momentum! By Aleksandra Nenadic

Adriatic

ne year ago, Karisma Hotels Adriatic was formed with the objective of creating new value in the Croatian Tourism industry, with new and exclusive hotels of distinctive brands, which are not yet available in the region. Investments are focused on the region of the Adriatic, particularly on Croatia, Montenegro, and Slovenia, in order to establish our presence in a new market. The new and innovative tourism portfolio began with the acquisition of Villa Kolocep Hotels, which just concluded its first season as part of our group, and is starting a renewal process in order to adapt to the Karisma experience in the next season. Located on a traffic- free island in the Jewel of the Adriatic â&#x20AC;&#x201C; the city of Dubrovnik â&#x20AC;&#x201C; the new Kalamota Island Resort by Karisma, will be a paradise where the Karisma hospitality is linked to the awesome sea and nature that surrounds the only hotel of this virgin island.

Karisma Hotels Adriatic

The hotel will start its full remodeling process in November 2013, and will be ready to take its first steps in April 2014, as a new brand in the All Inclusive, Adults Only format. In Kalamota Island Resort by Karisma, our guests are conquered by nature in the midst of surroundings which provide a full experience for a well deserved vacation. The property and the excellent service are intertwined in order to stimulate every sense, along with hobbies and leisure activities. The complex is located on a beach offering intimacy and vast spaces for guests who wish to preserve their tranquility. With its 144 rooms, Kalamota Island Resort by Karisma, is perfect for adults choosing to allow themselves to be pampered by the natural surroundings. Active rest within an intimate atmosphere is what

awaits our guests. Only 30 minutes by boat from Dubrovnik, the Kolocep Island is a first class location for kayaking, snorkeling, and an appealing scuba diving location, because of its many caves and intact marine life, all within its reach, and cunningly isolated and preserved for centuries for the joy of our clients. Kolocep, or better said, Kalamota Island, is a small 1 square mile island with only 160 friendly inhabitants. It is surrounded by crystalline waters and dense pine tree forest landscapes, with winding roads, along a symphony of friendly wildlife, which brings harmony to the setting that the ancient Greek named Kalos niktos - Beautiful Nights. Further to the north, Karisma Hotels Adriatic is preparing for the addition of new properties, in the Makarska area specifically, for the Zivogosce Hotels, which will enrich Karisma Hotels Adriatic’s portfolio in the next season. In such thrilling times, it is very important to highlight the new person in charge of Karisma Hotels Adriatic, Mr. Veljko Ostojiċ. The new President of Karisma Hotels Adriatic is a key addition to our company, due to his unequaled knowledge of the region and the local industry. Mr. Ostojiċ is a former Minister of Tourism in Croatia, during whose administration, tourism in the country was renewed, modernized, and improved. Before that undertaking, he spent most of his professional life in the tourism industry. Recently, he was the CEO of the largest hotels company in Croatia. Among his many qualities, we might mention that he is a Professional Sommelier, and through these pages, he wishes to congratulate all of his new family! We’ll keep you informed of news and additions to Karisma Hotels Adriatic. And you can be sure that there is much more yet to come!

California meets Yucatan

YUCATAN MEETS CALIFORNIA Jackson Family Wines Culinary Series Out of this World Events By Jeroen Hanlo y Lisset Lozano

ince January 6, 2013, date when the Jackson Family Wines Culinary Series event was launched, El Dorado Royale hotel has hosted this important specialized culinary entertainment event, the most important one in our company, on the first week of every month.

to the point of offering specialized training within our company, through training coursed dealing with wine for our coworkers, and has reached the university community of the Mayan Riviera by means of presentations at the prestigious gastronomy school Le Cordon Bleu, Universidad Anahuac Cancun Campus.

Jackson Family Wines Culinary Series was created as a result of a commercial alliance between the Jackson Family Wines company, dedicated owner of vineyards in various parts of the world, and based out of California, and Karisma Hotels & Resorts.

This joint effort has represented a great learning opportunity for our coworkers who have participated enthusiastically on training courses that have been held at every event, taught by the Master Sommeliers and Wine Makers who have come for every Series to present the vineyards of the Jackson family wines. Trainings are open to all coworkers who wish to attend, regardless of the property, and it is only necessary to coordinate schedules

The Jackson Family Wines Culinary series event has been celebrated nine times so far, and its scope has grown

California meets Yucatan

with the Food and Beverage Management in order to participate. These trainings are held on Thursday at every Culinary Series from 13:30 hrs to 15:00 hrs at El Dorado Royale hotel. Likewise, our team of Sommeliers and Wine Stewards have received specialized training by the Master Sommeliers and Wine Makers, and this has, no doubt, been a great professional opportunity and experience coming directly from the most important people in the development of the extraordinary wines present at the series. So far, important vineyards from the group have been presented with high quality wines, such as: Kendall

Jackson, Arrowood Cambria , Matanzas Creek, La Crema, Byron, Tenuta di Arceno and, in upcoming months, the vineyards with the broadest range of the group will be presented, such as Chateau Lassegue, Stonestreet Winery and Cardinale. Jackson Family Wines Culinary Series has been a great opportunity for our guests to enjoy extraordinary Gourmet experiences at every event, including: Wine Up, Wine Class, Cooking Class, Yucatan Meets California, Wine Maker Gala Dinner and Wine Down, where culinary innovation and the Passion of Jess Jackson, Founder of Jackson Family Wines for the production of “Great Wines”, combine in the constant search for excellence for our guests, in the style of Gourmet Inclusive®.

California meets Yucatan

PROGRAM Monday – “Wine Up”: Meet & Greet (6:30 to 8:00 p.m.) guests only Meet the international guest chef and the honored winemaker of the month from the exclusive Jackson Family Wines in paradise! Get to know the celebrities behind these liquid masterpieces as secrets are uncorked. Explore the arousing flavors and nuances of various wines as you enjoy savory gourmet bites in our “Wine Up” social gathering. Tuesday – “Wine Class”: Everything you ever wanted to know about wine but were afraid to ask. ( 6:00 to 7:00 p.m.) Have yoyu ever thought you could learn something new with a glass of wine in your hand? Become a wine connoisseur as you delve deep into everything there is to know about wine. Our invited Master Sommelier or winemaker will guide you through all the ins and outs of wine, while you enjoy the aroma and taste of a number of varietals. After this enriching experience, impress your friends back home with your new expertise in the world of wine! *The wine class will be conducted exclusively using Riedel® Wine glasses which will be available for purchase. Tuesday – “Yucatan Meets California”: Pairing Mexican Cuisine with California Wines (7:30 a 9:30 p.m.) Wine and food meet each other in this exotic culinary experience celebrating the mystical relationship between the Mayan Riviera in Mexico and the Mayacamas Mountains of California. The best of southern Mexican cuisine and Californian wines of Sonoma and Napa Valley will be showcased with an elaborate 5 course meal. Every course will be paired with a different Jackson Family wine, fusing the flavors of Yucatan with the wines of California in delectable harmony.

Wednesday – “Cooking Class & Sips in the Sand” (7:00 a 9:00 p.m.) Learn how to cook from a world-class chef! Our international chef and master winemaker will explain various preparation methods and culinary techniques. Some of their best kept secrets will be revealed! Walk away with exclusive recipes and flabbergast your friends and family with your sumptuous creations back home. After a beautiful culinary experience, escape to a secluded spot on the magnificent white sand beach with a bottle of wine and two glasses. Experience a romantic interlude as you lounge on the beach, sipping wine and devouring gourmet tidbits to the sound of crashing waves at your feet. Thursday – Exclusive Guest Chef and Wine Maker’s Dinner (7:00 a 21:30 p.m.) Food and wine are the main performers in this delectable teaser under a 90 ft. high thatched roof Culinary Theater, where the chef and winemaker will excite and entertain with culinary tricks and theatrics as your meal is prepared in front of you. Feast your eyes as four huge screens encircle you projecting the entire process. Here you can walk through the vineyards as you enjoy superb flavors brought to you with the warmth of Mexican service. All secrets are disclosed as you watch the chef and the winemaker interact with the audience and each other to produce an unforgettable food and wine lovers show. Friday – “Wine Down”( 6:00 a 7:00 p.m.) Guests only After an incomparable week of epicurean encounters, treat yourself to a variety of wine keepsakes. Books on wine, engraved wine glasses and other wine memorabilia will be available for purchase.

RIESLING VINTNERS RESERVE

CHARDONNAY VINTNERS RESERVE

87 % of our Riesling comes from Monterrey County, where harvesting time is long and adds apricot and honeysuckle flavors to it. The Gewurztraminer (12%) contributes notes of orange blossoms and spices, the Muscat Canelli (2%) adds a touch of tangerine and wildwood, and finally, the Chardonnay (2%) adds an exuberant tropical dash on the palate. Plots are kept separate so that our oenologists are able to seek the perfect balance between aromas and flavors. The floral characteristics of this wine make it ideal for spicy and Asian foods. Comments from the Oenologist: “Honeysuckle, apricot, and peach mix delicately with a touch of pear. Deliciously crispy and slightly dry, our Riesling pours orange blossom- reminiscent flavors accentuated by an aromatic jasmine, achieving a delicious finale”. Title: Monterrey County Regions: 87% Monterrey County, 7% Mendocino County, 3% Lake County, 2% Napa County, 1% Santa Barbara County Alcohol content: 13% T.A. 072/100 ml pH: 3.22 R.S. 2.11

100 % of our Chardonnay comes from our own properties on the cool coasts of California, where flavors originate in Monterrey, which contributes citrics and lime; Santa Bárbara, adding mango and pineapple; Mendocino, the green apples; and Sonoma, a touch of ripe pear. Hand produced in small lots throughout the whole vinification process. The whole group is pressed in order to retain its fresh fruit qualities without the acidity of the stems and seeds. Aged in French and American oak barrels for 7 months, it is enriched by toasted notes and achieves a great complexity. Aging gives it our unique and characteristic texture, and its incomparable creamy flavor. The barrels are re-mixed in aging once or twice per month. Comments form the Oenologist: “This Chardonnay with tropical flavors, such as mango, papaya and pineapple, together with the citrus notes explode in the mouth. These flavors delicately interact with those of the green apples and pears, in the creation of a lasting balance. The touch of Oak rounds it up for a slow and complex finale”. Title: California Regions: 61% Monterrey County, 33% Santa Barbara County, 5% Mendocino County, 1% Sonoma County. Composition: 100 % Chardonnay Alcohol contents: 13.5% T.A. 069/100ml pH:3.45

Exotic Travelers / Prestige Travelers

Exotic Travelers 10th Anniversary Celebration Por Estela Paz

Black and White Casino Night

Ten years of daily commitment offering members excellence in their vacations; this is Exotic! The Loyalty Program of El Dorado Spa Resorts and Hotels, by Karisma was born on July 25th, 2003. During these years, the Exotic Travelers family has had the pleasure to welcome more than 30,000 members to their home away from home. This time has been very rewarding for us and our members, giving unforgettable memories to many families and groups of friends. These great goals deserve a big celebration, and that’s what we had on July 25th and 26th, 2013 at El Dorado Royale, a Spa Resort, by Karisma. On July 25th we had the great celebration for our Exotic Travelers members: the exclusive “Exotic Around the World” gourmet dinner paired with the finest wines of our cellar prepared by Julio Gomez-Fraile, Creative Chef and Paul Sykes, Maître of the “one of a kind” Culinary Theater Fuentes. The amazing dinner was not the only ingredient of an unforgettable night. Our members were invited to try their luck at the casino tables by professional casino dealer, Las Vegas Style! Winnings were used as trading power for the big auction: candlelight dinners, romantic massages and more benefits to enjoy during their stay were offered as prizes. Exotic Travelers members had a great time. We had the possibility to talk and ask what the Exotic family means to them. Janel and David Comerford from Illinois shared the reasons why they keep coming back:

“There are plenty of nice resorts, but you can’t compare the atmosphere we find here. People are great, and thanks to Exotic we have made very good friends that are now part of our lives year after year”. Almost one hundred members attended the party, but we felt that all 30,000 members were present with us, because these 10 years are just because of their trust and confidence. And now, as Carmen Uribarri, In House Member Services Director, said, let’s go for another 10 years!

Exotic Travelers / Prestige Travelers

Many employees that have been working at Exotic Travelers for a long time were awarded July

26th was the time for the Exotic Travelers employees to enjoy the great goal of Exotic 10th Anniversary. They all gathered at the Grand Ballroom of El Dorado Royal, a Spa Resort, by Karisma and were greeted with flashlights and snapshots, red carpet style! Once inside, the events room turned into a Las Vegas night, with Casino tables and friendly dealers: "Faites vos jeux, messieurs! Les jeux sont faits, rien ne va plus". The luck was on the side of many staff members that with their trading power won big prizes during the auction: RCI certificates, 3-night stays at different hotels of El Dorado Spa Resorts & Hotels, Azul Hotels & Generations Resorts, by Karisma, candlelight dinners and romantic massages. Other prizes were available during the raffle; few people left empty-handed! The Exotic Travelers 10th Anniversary Celebration was also the opportunity to recognize the work of the employees that have been working for the company for a very long time. Five, six, seven, eight and nine Years

Service Awards were given to 48 staff members who proudly give their services and their time to the company. 10 Years Service Awards, that means to have worked with Exotic Travelers since day 1, were given to: Arlene Salazar, Angela Hernández, Socorro Ortíz, Luz María Novelo, Ricardo Manrique, Sonia Muleiro, José Carlos García, Laura Gutierrez, Ruben Brito, Víctor Castro, Carlos Yañez, Philip Woodward, Kenneth Wortemberg, Maricruz Martínez and Carmen Uribarri. Our leaders Mr. José Luis Martínez and Mr. Rinaldo Fernández shared their words of gratitude and encouragement to go for other 10 years. The most exciting moment of the night was, without any doubt, when Chef Pascal brought in the Exotic Travelers 10th Anniversary Cake made of 10 levels of delicious biscuit carefully decorated; a real piece of art! While the Mariachis were singing, fireworks and confetti were just the final touch of an incredible night with exquisite food, great entertainment but most of all the best company of fellow Exotic employees glad to share this important goal.

Exotic Travelers / Prestige Travelers

Azul Sensatori Jamaica

he atmosphere in Azul Sensatori Jamaica by Karisma, is one of anticipation and constant preparation. With the opening date drawing neared, on December 20, 2013, the staff and management are in the final preparation and planning stages. The administrative team makes sure that all furniture and equipment will arrive on time; the Food and Beverages department finishes its menus and the list of supplies that need to be purchased; the Entertainment department is finalizing the search for the best shows; while the Human Resources department makes sure that the recruitment and selection process is successful. We are certain that we will hire the best talent in the region. To date, a lot of time has been invested in selecting qualified candidates, and the only thing pending is their detailed training and induction, which is scheduled for the weeks before the opening of our doors to guests. The staff of Azul Sensatori Jamaica by Karisma, will be the best in the island, offering the Gourmet Inclusive® service, which characterizes Karisma Hotels & Resorts; it will be a unique experience in Jamaica. To refresh our memories, let’s remember what facilities and services will be available at our hotel.

Azul Sensatori Hotel by Karisma , is located on the famous 7 mile Negril beach, in Jamaica. With the renown Gourmet Inclusive® concept, the 136 Ocean View Suites combine vast facilities with unlimited activities and services. It is designed to allow couples, groups, weddings, families, and friends of every age, to interact under the sun. Among other services, all rooms are equipped with air conditioning, and luxurious facilities and details. It also has an adults only section, whose 108 luxury rooms and suites are exquisitely decorated in the contemporary Caribbean style, all of them with a King Size bed. GOURMET INCLUSIVE ® RESTAURANTS & GI CORNERS Palms Restaurant - International Cuisine, with an open kitchen environment and interactive cooking stations, where guests can see how the chefs prepare their meal and enjoy A la Carte service in a luxurious environment. Di Romagna Restaurant - Italian Cuisine, with unique aromas of the aromas of the authentic Italian restaurant, unequaled service, and famous wines. Ackee Restaurant - Caribbean Cuisine that offers local and

Azul Sensatori Jamaica

Azul Sensatori Jamaica, by Karisma

READY FOR A GREAT OPENING By Dania Phang

Caribbean specialties, with an emphasis on the spices and flavors of Jamaica. Garfield Beach house – Ocean Front Restaurant. This restaurant located in front of the sea is a vibrant celebration of food, energy, music, and life on the beach. Oceans Gourmet Corner. Ocean front; offering pizza, gourmet bites, Jamaican specialties, and healthy options. Beans Gourmet Coffee Shop, where our guests can enjoy a large variety of coffee specialties and gourmet desserts with a view to the Caribbean Sea. GOURMET INCLUSIVE® BARS & LOUNGES (Only Adults > 18) Nesta Rasta Lounge, with the widest selection of Caribbean rums and a premium cocktails menu. Seven Mile Oceanfront Bar with tropical cocktails on the famous 7 mile beach, with swings. Hibiscus & Poinsettia Swim UP & Lounge Bars, located on the Adults Only section, they offer spectacular views of the Caribbean Sea. Beach House Bar; on the multiple generations section, it offers delicious and creative cocktails and alcohol- free

refreshments, as well as a select variety of national and international Premium beverages. Other exclusive benefits for our guests are the Spa & Sky Massage, with treatment suites designed with an elegant Zen atmosphere in mind, and high areas with a fabulous view to the Caribbean Sea. Fitness Center, with the latest on training systems. Azulitos, By Fisher Price® (6 months to 5 years) and Playhouse (4 – 12 years), with daily activity programs for children. Also, our guests will enjoy the best nighttime shows including music, dance, and top quality performances, apart from the full service and exclusive features of our Gourmet inclusive® package, as well as the warmth and passion for service of all our coworkers.

We congratulate Mr. Andrew Cumming, General Director of the hotel, and wish him the greatest success in this new professional challenge.

Karisma Olimpics

The final rounds of the 2013 Karisma Olympics began on October 14 as part of the celebrations of the 13th anniversary of Grupo Karisma.

hese Olympics include both work- related and sports events, for a total of 20 disciplines, such as Towel Shapes Contest, Bed Making Contest, Soccer Tournament, Creative Chef Contest , Cocktails Contest, Alcohol- free Cocktails Contest, GI Standards Contest, 10 Km Race, 5 Km Women’s Race, 5 Km Men’s Race, Talent Contest, Miss Passion Contest, Chess Tournament, Dominoes Tournament, Ping-Pong Tournament, Ladies Beach Soccer Tournament, Beach Volleyball Tournament, Basketball Tournament, “With GI We Say…” Contest, and the first edition of the Karisma Golf Open. Among the Medal Winners, the highest ranking Hotel was El Dorado Seasides Suites, By Karisma, with 13 medals.

MEDAL STANDINGS PROPERTY

GOLD

SILVER

BRONZE

Karisma Olimpics

At the closing ceremony of the 2013 Karisma Olympics, our Vice President of Operations for Grupo Karisma, Mr. Sasa Milojevic, address the attendants with the following words:

I am proud of joining you on this day, for this event â&#x20AC;&#x201C; the greatest exhibition of unity and brotherhood amongst the Karisma family, the closing of the II edition of the 2013 Karisma Olympics. Through events such as the one we are celebrating, through professional skills and sports abilities, we commemorate the thirteenth anniversary of the foundation of Karisma Hotels & Resorts. We have also come here to remind ourselves of the passionate urgency of building our path together, as you have shown in all competitions in which you participated; of winning our rightful place in the accommodations industry, united, traveling the high plane of our company values with dignity and discipline. In this context of joy and brotherhood, we have learned that we cannot walk alone, and that when we walk, we must make a promise to always move forward. We can never turn back. Some of us have come this far, to Quintana Roo, with great effort, feelings, and dreams. Some have only recently arrived from our places of origin, but I am certain that we have all come in order to build the foundations of a professional career, of succeeding in providing a better future to ourselves and to our families. That is why I say to you, my coworkers and friends, that even though we may encounter obstacles along the way, we are to forge our path together. Acting always with loyalty, responsibility, and respect, working as a team, with honesty in every action, and always with a positive attitude, exhibiting our passion for what we do, every minute of our lives. Along this line of thought, we continue to grow, we have launched operations in Croatia, at our Kalamota Island Resort. Continuing with our

growth in the region is in the works. On December 20th, we will launch operations at our Azul Sensatori Jamaica hotel, and on December 1st, we will also start operations in Colombia. We continue to receive awards and recognitions, quality certifications for our products and our services, while we work to be a more equalitarian and socially responsible company. I want to thank everyone in attendance, as well as those who are not here today, for their usual timely support, for working, as always, with joy and passion. Particularly, I am grateful to the owners for their confidence, and to the executive directors for their enthusiasm and exemplary professionalism. To the team of the El Dorado Royale hotel, we thank you for your warmth and hospitality in organizing this great celebration. Here, we are all winners, but I especially congratulate you, to whom we give special homage today for your triumph in the competitions of the 2013 Karisma Olympics. In summary, we have the knowledge, the technical tools, and the very able professionals we need to produce a beautiful symphony of entrepreneurial and personal success, where the contents of our character are the main drivers for our beloved company. Thank you all for being present here today, and enjoy this beautiful nightâ&#x20AC;?. We congratulate them, as well as all participates; together we have learned and had a lot of fun.

See you in the next Karisma Olympics!

A day in the life of Juan Castañeda Bravata

Juan Castañeda “Juanito”

ur coworker is originally from Huimanguillo, Tabasco. He moved to Cancun 12 years ago, searching for a better quality of life for his family. When he arrived in this beautiful state, he was captivated by its beaches and the vastness of job opportunities which, unfortunately, he had no access to in his place of birth, and which led him to leave his community. Juan has worked since he was very young, with the firm conviction of being always number one at what he does. When he arrived in Cancun, he began his career in the Accommodations industry, working as a Steward for the Moon Palace chain. Afterwards, he had an opportunity to move to the Royal Hideaway hotel, where he started as Steward and was soon promoted to Supervisor. Finally, in February of 2005, he was hired at Azul Beach as Stewards Supervisor, and later occupied his current position as Chief Steward directly

reporting to the Executive Chef. Throughout his career, Juan has proven himself as a committed, responsible person, with high levels of self effort. For these and many other attributes, he was named Chief of the Year at Azul Beach in 2012. Juan thinks of Azul Beach as his second home and is very fond of it, because he has seen it grow and has had the opportunity to meet many people. Likewise, he considers his team work skills as his main weapon for success and, because of that, he is able to accomplish his designated objectives. His Passion is his work; he enjoys all things he undertakes fully, and his main attribute is perfectionism, caring for every detail, and doing so with quality. He also thinks that the success of every organization lies in every member working as a team and with well established goals.

“Do your job with perfection, always striving to be the best”

A day in the life of Conrado Rodríguez López

Conrado Rodríguez “Don Conrado”

on Conrado is 56 years old, and he is originally from Triunfo, Municipality of Independencia, Chiapas. He works at the Dorado Seaside hotel as Gardening Supervisor. He started working at our hotel on October 24, 1997 as Gardener and, due to his good performance and PASSION with which he performs his job, he was promoted to Supervisor on October 1, 2004.

In the year 1997, Don Conrado decided to once again leave his birth place, and that was when he came to Dorado Seaside, recommended by a friend. When he arrived, the Hotel was very small and only the Seaside area existed with 20 Villas, Don Conrado has seen the growth of the hotel from Villa 35 to 41, and he was also present for the construction of the Hidden side of the property.

He left his town when he was 20 years old, when a friend took him to Mexico City, where he worked at a private home caring for the gardens. After two and half years he went back to his town to get married and start a family. Is a man of the country who has worked all his life to support his family, which is made up of his wife Rosalba and his 3 children: Maribel, Iber and Bella Luz.

Don Conrado enjoys each day he spends at the Dorado Seaside, since he feels appreciated by his coworkers and supervisors. He is also passionate about contact with nature, sowing new plants, caring for them, and watching them grow. He shares the PASSION for coconuts and lovingly takes care of them.

Dining Room supervisors in Action

PASSION FOR THE FOOD Juan Manuel Ramírez

MIGUEL ÁNGEL CHE

GENARO VERA

Dining Room supervisors in Action

DINING ROOM SUPERVISOR

Juan Manuel Ramírez

Originally from Acapulco, Guerrero, married and with two children: one 4 and the other 1 ½ years old, 13 years ago he came to Cancun, where he studied high school. He started working at a Mexican restaurant called “La Destilería” at age 18, since he wanted to complete his studies. He wanted to work, but he had no experience, so he started as a Steward at that restaurant, where he was given a chance to grow, being promoted to Grill Cook and, later, to Cold Kitchen Supervisor. He worked at that restaurant for one and a half years, and then moved to he accommodations industry, where he worked at a hotel in the Mayan Riviera for four years, starting as Kitchen Helper, and then growing into A class Cook, cooking for the dining room and for banquets. He decided to leave because he wanted to keep growing and gain more experience. He started working for the Karisma chain at the Dorado Royale, starting as B class Cook and then being promoted to A class Cook, where he acted for three years at the Cocotales restaurants and in Room Service. Afterwards, he decided to start at the Dorado Maroma, not wishing to leave the company, and becoming an A class Cook. What he enjoys the most of his work is to cook for his coworkers, since his goal is to become an Executive Chef. For this issue, he presents to us a simple dish, but one he likes a lot, giving it his personal touch.

SWISS ENCHILADAS Ingredients (4 portions): For the Sauce: ½ kg green tomatoes 100 gr onion 2 garlic teeth 1 Serrano Chile 1 small handful of coriander

For the Enchiladas: 300 gr of Tortilla 300 gr of grilled Manchego Cheese 1 chicken breast

Preparation. For the sauce: Boil the green tomatoes with the onions, the serrano chile, and the garlic teeth. Once cooked, strain the mixture and slowly heat, add salt, pepper, and the small handful of chopped coriander. The chicken breast is cooked and chopped afterwards into pieces. The chicken is set over the open tortilla, which is then folded. Pour the sauce over the folded tortillas and grilled manchego cheese over that, then bake. It is best served warm, accompanied by Charrostyle beans.

Dining Room supervisors in Action

DINING ROOM SUPERVISOR

MIGUEL ÁNGEL CHE “EL JUNIOR”

Originally from Valladolid, Yucatan, he is called “El Junior” because when he was very young he worked in a kitchen with an Italian Chef named Jucaro Vicenso, who was responsible for providing him with the necessary tools for the development of his skills and abilities. Since childhood, he was very clear that he liked the kitchen, and his curiosity for acquiring new knowledge in food handling led him to discover his real talent. His first opportunity in the kitchen came when he was 13 years old at the San Clemente Hotel, where he worked as a waiter and cook. His leadership among his work team and his drive for success have led him to occupy job positions at various hotel chains, such as: Grand Bahía Príncipe, The Royal Resorts, Paradisus Riviera Cancun and H10. He truly enjoys the work he performs at the coworkers dining room, and he always displays his creativity in every dish he offers at the menu bar. He feels very grateful to his family for the education he received as a child, and is proud to be a part of our company.

HE THINKS THAT THE coworkerS ARE THE MAIN PILLAR IN OFFERING UNIQUE EXPERIENCES TO GUESTS AND, FOR THAT REASON, HE GUARANTEES THEIR SATISFACTION EVERY DAY AT THE DINING ROOM “RINCÓN AZUL”.

MOLE POBLANO Ingredients (20 pax): ½ Kg Mulato chile 750 gr Pasilla chile 750 gr Ancho chile 5 garlic teeth 450 gr hog lard 2 sliced onions 4 hard tortillas cut in four 1 fried, darkened bolillo (bread loaf)

150 gr sesame seed 1 spoonful of powdered black pepper 4 pieces of chocolate 250 gr of skinned tomato 1 chicken (in pieces) cooked in chicken broth with carrots, leek, celery, and a garlic tooth.

PREPARATION Chiles are covered in 300 gr of hot hog lard and are placed in a saucepan with very hot water. They are left there until boiled and softened. On the same lard, integrate garlic and onions, add tortillas, half the sesame seeds, clover, chocolate, and tomatoes; everything is fried together. Add the chiles and fry for a few more seconds. Mix everything in the blender with the chicken broth, and strain the mix. In a saucepan, heat the rest of the lard, add the sauce, boil the “mole” for 5 minutes, season with salt and sugar and, if necessary, add the broth. Slowly heat for 25 to 30 minutes more, add pieces of chicken and boil for a few more minutes.

Dining Room supervisors in Action

DINING ROOM SUPERVISOR GENARO VERA Genaro is originally from the state of Campeche, from a community called Candelaria. He has more than 15 years of experience working in the kitchen. In the beginning he started working as Steward at a small restaurant, and as time went by he climbed through every position in the kitchen, finally becoming Dinning Room Supervisor. Genaro’s family is made up of Mayra, his wife, and his two children, Candy Laurize and Genaro Alberto. His preference for the kitchen was nurtured as a little boy when, thanks to his mother, who owned a small Mexican food restaurant, he helped her in the preparation of food. His hobby is carpentry, so in his spare time he likes to make small improvements at home, thus achieving the satisfaction of making his family happy. His Passion is cooking… He enjoys seeing each coworkers happy and satisfied as they leave the dining room, culminating his efforts when he is congratulated by coworkers and department chiefs. The value with which he identifies the most is Team Work, which he considers to be an excellent result which can be achieved when everybody supports each other, thus making a solid team with a single objective. That is why he thanks his work team, which has taken him to achieve excellent results.

HE THINKS OUR GASTRONOMY IS A MEXICAN TREASURE, BECAUSE THROUGH IT WE CAN SHARE OUR CULTURE WITH EVERYONE IN THE WORLD.

MOLE POBLANO Ingredients (20 pax): Chiles: ½ Kg soft Ancho Chile, ½ Kg de Mulato chile, ¼ Pasilla chile, 1 Chipotle chile 1 roasted onion 10 roasted garlic teeth 450 gr large, ripe, roasted tomato 3 cut tortillas 50 gr raisins 150 gr diced or thick- chopped almonds

¼ gr roasted sesame seeds 1 dash of powdered cinnamon, one dash of chopped fresh coriander, and finally, one dash of cumin. 1 teaspoon of clove 2 cups of chicken broth 4 spoonfuls of grilled pure chocolate 2 spoonfuls of soft powdered chili 1 spoonful of lime juice Salt and pepper

Preparation: Step 1: Roast the chili without burning them, and remove their skin; arrange the chili on a saucepan and cover with boiling water; wait for them to soften (leave overnight); stir regularly. Step 2: On the following day, remove the seeds, chop and process the onion into fine pieces, along with the garlic, the tortillas, and the skinned tomato, leaving no seeds; mix and integrate the clover, cinnamon, cumin, sesame seeds, raisins, and coriander. Step 3: Add a little broth and blend until a soft mixture is produced, integrate the rest of the broth, some chocolate (save some for final decoration), and the chili. Step 4: Pour the mole on a frying pan with hot oil and cook for ten minutes, without letting it burn. Finish with lime juice, powder ground chocolate over the mix, and add salt and pepper.

Le Cordon Bleu Curse

Successful Graduation of Karisma coworkers By Carlos Ortíz

n recent days, the Diploma awarding ceremony for 40 coworkers from the properties operated by Karisma Hotels & Resorts, who participated in the training program Special Diets Management, was held. This training was taught by the renown culinary school Le Cordon Bleu. The ceremony was held at the Royale Ballroom at El Dorado Royale Hotel, and was presided by Mr. Jeroen Hanlo, Food and Beverages Operations Vice President of Karisma Hotels & Resorts, Mr. Miguel Pérez, Dean of the Anáhuac University Campus Cancun, and by Mr. Herman Rizo, Corporate Human Resources Director; among other executives and officials. Apart from the presence of the graduating coworkers, this important awards ceremony was attended by the General Managers of all properties.

The most Karismatic beverages

mezcalito

Lorenzo Ek Pat – Bartender - El Dorado Seaside Ingredients: 1 ½ oz. red worm mezcal ½ oz. watermelon liquor ½ oz. banana liquor

2 fresh strawberries 3 fresh guava pieces 100 gr ice

Preparation: Set a cocktail glass with the fresh guava juice, stir thoroughly and pour in a Petit Couve glass, then add strawberries and blend with Mezcal; garnish with a strawberry and Maguey leaves.

KIWI DORADO

Julio Francisco Gonzalez Poot – El Dorado Royale Ingredients: ½ kiwi 1 oz vodka 1 oz Malibu

2 oz apple juice 2 oz pineapple juice

Preparation: Marinate the kiwi in a shaker and pour the vodka, Malibu, apple and pineapple juices. Stir for 5 seconds and pour in a 12 oz. hurricane glass. Add a slice of kiwi and a watermelon pearl as garnish.

BLUE SWIM UP

Jorge Kú Pool – Bartender – Azul Sensatori Ingredients: 1 ½ oz lemon vodka 1 ½ oz mineral water 1 ½ oz Sprite 1oz Blue Curacao liquor

½ oz lemon juice ½ oz natural syrup 3 watermelon pearls #25 1 slice of pineapple or watermelon.

Preparation: Serve the watermelon pearls in a shaker, add the lemon juice and marinate with a mortar. Afterwards, add the natural syrup and ¾ parts of ice; stir until completely mixed. Empty the contents into a Collins glass, with the rest of the ice, add the Blue Curacao liquor, followed by the lemon vodka. Add mineral water and Sprite, slowly mix the contents. Decorate the Collins glass with half a pineapple sun. Add a stirrer and serve.

The Best of the Best [ MAY-AUGUST ]

The Best

of the Best

MAY

M AY- A U G U S T 2 0 1 3

Patricia Reyes

Esequias P茅rez

Eduardo L贸pez

Ignacio L贸pez

Aurelio Cauich

Best MHA Collaborator AZUL BEACH

Best Collaborator AZUL BEACH

Best Collaborator Front AZUL FIVES

Best Collaborator Back AZUL FIVES

Best Collaborator AZUL SENSATORI

Jorge Luis Ku

Longino Moreno

Angel Manuel Canul

Jose Antonio Sanchez

Lorenzo Hoil

Best Collaborator AZUL BEACH

Ramiro V. Cruz

Carlos Alberto Guazo

Maria Esther

Mauro Reyes

Rogelio Martinez

Best Collaborator AZUL BEACH

Best Back Collaborator AZUL FIVES

Best Front Collaborator AZUL FIVES

Best Collaborator AZUL SENSATORI

Jose Guadalupe Bermon

Cesar Ku

Carlos Alberto Guazo

Maria Esther

Mauro Reyes

Best Collaborator AZUL BEACH

Best Back Collaborator AZUL FIVES

Best Front Collaborator AZUL FIVES

Lifeguard

Valet Parking

Steward

Bar Tender

JUNE

Cook

Butler

Cook A

Waiter

Cook B

juLY

Bar Tender

Public Areas Supervisor

aUGUST

Maintenance Supervisor

Animator

Cook A

Cleaning Assistant

Animator

Waiter

Cleaning Assistant

Maintenance Supevisor

Waiter

The Best of the Best [ MAY-AUGUST ]

We acknowledge the following collaborators for their effort, dedication and commitment to their daily work. CONGRATULATIONS!!

Julio Gomez

Santiago Och

Osiel Lรกzaro

Diana Ortiz

Best MHA Collaborator AZUL SENSATORI

Best Collaborator EL DORADO MAROMA

Best MHA Collaborator EL DORADO MAROMA

Best Collaborator EL DORADO ROYALE

Steward

Maintenance Supevisor

Abraham Pavon

Leidy Requena

Osiel Lรกzaro

Best Collaborator AZUL SENSATORI

Best MHA Collaborator AZUL SENSATORI

Best MHA Collaborator EL DORADO MAROMA

Jesus Cano

Luis Alberto Barbosa

Osiel Lรกzaro

Best Collaborator MHA AZUL SENSATORI

Best Collaborator EL DORADO MAROMA

Best MHA Collaborator EL DORADO MAROMA

Luis Damian

Federico Castillo

Best Collaborator EL DORADO MAROMA

Best MHA Collaborator EL DORADO MAROMA

Cook A

Cleaning Assistant

Bar Tender

Juan Antonio Coto Waiter

Best Collaborator AZUL SENSATORI

Seamstress

Steward

Butler

Accounting Assistant

Cook B

Steward

Paulino Rivera

Gamaliel Ek

Best Supervisor EL DORADO ROYALE

Best Collaborator EL DORADO SEASIDE suites

Maria Magdalena Cruz

Abel Toledo

Angelica Maria Dzidz

Best Collaborator EL DORADO ROYALE

Best Supervisor EL DORADO ROYALE

Best Collaborator EL DORADO SEASIDE SUITES

Brenda Millan

Elias Gutierrez

Angelica May

Best Collaborator EL DORADO ROYALE

Mejor Supervisor EL DORADO ROYALE

Best Collaborator EL DORADO SEASIDE SUITES

Hector Gutierrez

Margarito Cano

America Sauzameda

Best Collaborator EL DORADO ROYALE

Best Supervisor EL DORADO ROYALE

Best Collaborator EL DORADO SEASIDE SUITES

Seamstress

General Cashier

Maintenance Assistant

Mini bar Restocker

Laundry Supervisor

Maintenance Supevisor

Cleaning Assistant

Steward

Housekeeper

Receptionist

The Best of the Best [ MAY-AUGUST ]

The Best

of the Best

Daniela Chantal Vallejo

Helem B. Corzo

SOUS CHEF EJECUTIVO junior best supervisor AZUL BEACH

Executive Housekeeper best supervisor AZUL FIVES

JosĂŠ Luis Ojeda

Elias Gutierrez

Maintenance Supevisor best supervisor EL DORADO MAROMA

Laundry Supervisor best supervisor EL DORADO ROYALE

KARISMA CHIEF

Quarter 2013

Adrian Guevara Chief of Bars best supervisor AZUL SENSATORI

Yessica Mendez

Public Areas Supervisor best supervisor EL DORADO SEASIDE suites

The Best of the Best [ MAY-AUGUST ]

Telephone Department

Internet

best BOH department(JUNe) AZUL BEACH

Front Desk

best fOH department(JUNe) AZUL BEACH

Security

Pools Maintenance

best bOH department (AUGUST) AZUL BEACH

Teens Club

Manteinance

best fOH department ssh (JUNe) AZUL fives

Bell Boys

best FOH department (JUNe) AZUL BEACH

BEST BOH DEPARTMENT (may ) AZUL fives

Manteinance

best department (MAY, june, JULy) EL DORADO SEASIDE SUITES Y HIDDEN BEACH RESORTS

B E S T DE P ART M ENT

2nd Quarter 2013

CONGRATULATIONS!!

best MHA department (july) AZUL SENSATORI

Gym

BEST fOH DEPARTMENT (may ) AZUL FIVES

BEST DEPARTMENT (june) EL DORADO SEASIDE SUITES Y HIDDEN BEACH RESORTS