Fhrai June 13

june 2013 A MONTHLY ON HOSPITALITY TRADE

magazineBy DDP Publications

Vol 13 Issue 06 Pages 72 `50

GreenGuIdelInesDelhi Govt & City hotels sign MoU on eco-friendly practices

aloftAhmedabadCapturing the spirit of young corporates looking for livelier spaces

Alluring

Wellness setting the pitch for good revenue score

Spas

June 2013

Cover Story34

News You Can Use20

34Cover Story

Alluring SpasHotels and resorts have evolved spa & wellness as not only an additional element of service for the in-house guests but also, to use it as a source of vital revenue generation.

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tHIS MoNtH

President’s Message Secretary’s Message

FHRAI Desk News Updates

Movements Products & Services

Events

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FeAtUreS

ProfileKeeping abreast

with the times A special feature on the Monarch

International College of Hotel Management in Ooty

Report

Sticky FingersIn April, Hotels.com released an

interesting survey on the way travellers help themselves to amenities from

their hotel rooms while checking out

Dine OutFor a live barbeque

Barbeque Nation’s concept has been innovative for the Indian diners. It has cashed in on the ‘live’ element right at

the table of the customers

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Picture on the cover: Award winning Kaya Kalp - The Royal Spa, ITC Mughal, Agra

Dine Out: Barbeque Nation44 Chef Talk: Naresh Kharbanda48

June 2013 I www.fhrai.com I6

president’s messageexplore chef talk news updates events beverage

Over the past few months, I have regularly updated you with details of the myriad policy issues pertaining to the tourism sector

which FHRAI has vigorously taken up with various Ministries, Departments and Agencies of the Government of India, and also shared with you some landmark policy initiatives and favourable regulatory concessions that our successful efforts have yielded for the industry at large. However, FHRAI also recognises that within India’s vibrant federal constitutional structure, tourism is primarily a state and not central subject, with our State Governments being fully empowered with the governance of this sector within their respective jurisdictions. Therefore, we regard states as major stakeholders who have an equal role and responsibility to ensure a holistically supportive environment within which hospitality & tourism can flourish. In this context, I wish to discuss with you, a few key issues which FHRAI has been actively pursuing with State Governments, with the admirable support and cooperation of our Regional Associations.

INDUSTRY STATUS – You will recall that it was the Seventh Five Year Plan (1985-89), which had proposed that tourism should be accorded ‘industry’ status. The implementation of this decision, was however, left to the discretion of State Governments. It is indeed disappointing that even more than two decades later, many states are yet to adopt this progressive policy measure. It is worth noting that most major economies, such as China, United Kingdom, France, Germany, UAE and our south-east Asian neighbours like Malaysia, Thailand and Singapore, have for long recognised tourism as an industry. The consequential beneficial impact on their hospitality sector is both evident and well documented.

FHRAI has highlighted that conferring ‘industry’ status can offer hotels substantial relief, for instance, allow them to avail industrial rates on major inputs such as power and water instead of paying high commercial tariff and also make hospitality & tourism projects eligible for fiscal incentives in the form of subsidies, interest subvention schemes and exemptions/moratorium on payment of certain local taxes and state levies, etc. This will lower the operating cost structure and

enhance the overall competitiveness of the tourism industry in the state.

HOSPITALITY DEVELOPMENT PROMOTION BOARD – At the persistent request of FHRAI and the industry, the Union Government has set up a national Hospitality Development Promotion Board (HDPB) under the chairmanship of the Tourism Secretary, Government of India, to serve as a single window mechanism to fast-track the multiple clearances required by hospitality projects. Since many of the requisite approvals, licenses and permits come within the purview of State Governments and local authorities, it is imperative that each state must also constitute a similar Hospitality Development Promotion Board under the chairmanship of their Chief Secretary and with adequate private sector representation. So far, only some states such as Mizoram, Manipur, and Maharashtra have set up such boards.

FHRAI has suggested that the ambit of the HDPB should be expanded so that in addition to functioning as a nodal agency for securing expeditious statutory clearances for hotels, it is vested with the necessary executive authority to coordinate, review and monitor the implementation of various sectoral schemes and projects. The Board must also facilitate redressal of common industry grievances in a time-bound and transparent manner.

LAND BANK FOR HOTELS – Even assuming a conservative single-digit growth rate for India’s tourism sector over the next decade, the country is projected to face a serious shortfall of about 1,80,000-2,50,000 classified guest rooms. One of the main factors which is impeding the industry’s efforts to steadily add to our current inventory of hotel rooms is the exhorbitant price of land. In India, land alone can often account for as much as 40-60 per cent of the total development cost of a hotel, as opposed to 15-20 per cent which is the norm internationally.

To address this urgent issue of expanding the country’s tourist accommodation infrastructure, FHRAI has put forward a comprehensive proposal before the State Governments. We have suggested that

Dear fellow members,

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FHRAI has highlighted that conferring ‘industry’ status can offer hotels substantial relief, for instance, allow them to avail industrial rates on major inputs such as power and water instead of paying high commercial tariff and also make hospitality & tourism projects eligible for fiscal incentives

Explore: Aloft Ahmedabad52

Products & Services64

FHRAIB-82, 8th Floor, Himalaya HouseKasturba Gandhi Marg, New Delhi 110001Tel: 91-11-40780780, Fax: +91-11-40780777Email: [email protected]

FHRAI Magazine is published, edited and printed monthly by DDP Publication Pvt. Ltd. On behalf of Federation of Hotel and Restaurant Associations of India and published from DDP Publications Pvt. Ltd. 72 Todarmal Road New Delhi 110001 Email: [email protected] Tel : 91-11-23731971 Fax: 91-11-23351503

PRINTED AT CIRRUS GRAPHICS PVT. LTD.B 62/14, Phase-II, Naraina Industrial Area New Delhi 110028

This issue of FHRAI Magazine contains 68+4 pages cover

All information in the FHRAI Magazine is derived from sources, which we consider reliable and a sincere effort is made to report accurate information. It is passed on to our readers without any responsibility on our part. The publisher regrets that he cannot accept liability for errors and omissions contained in this publication, however caused. Similarly, opinions/views expressed by third parties in abstract and/or in interviews are not necessarily shared by FHRAI Magazine or DDP. However, we wish to advice our readers that one or more recognised authorities may hold different views than those reported. Material used in this publication is intended for information purpose only. Readers are advised to seek specific advice before acting on information contained in this publication which is provided for general use, and may not be appropriate for the readers’ particular circumstances. Contents of this publication are copyright. No part of FHRAI Magazine or any part of the contents thereof may be reproduced, stored in retrieval system or transmitted in

any form without the permission of the publication in writing. The same rule applies when there is a copyright or the article is taken from another publication. An exemption is hereby granted for the extracts used for the purpose of fair review, provided two copies of the same publication are sent to us for our records. Publications reproducing material either in part or in whole, without permission could face legal action. The publisher assumes no responsibility for returning any material solicited or unsolicited nor is he responsible for material lost or damaged.This publication is not meant to be an endorsement of any specific product or services offered. The publisher reserves the right to refuse, withdraw, amend or otherwise deal with all advertisements without explanation. All advertisements must comply with the Indian and International Advertisements Code. The publisher will not be liable for any damage or loss caused by delayed publication, error or failure of an advertisement to appear.

ChairmanPubliCations sub-Committee Vijai Pande - [email protected]

editorDeepa Sethi - [email protected]

assistant editorSanjeev Bhar - [email protected]

sub-editorRamya JS D’Rozario

Creative designRuchi Sinha

advertising Gunjan Sabikhi - [email protected]. Vice President – Marketing

delhiPrateek Sahay - [email protected] Manager – Marketing (+919650911388)

Udit Pandey - [email protected] Manager – Marketing

Shradha Kapoor - [email protected] Executive – Marketing (+919650196525)

mumbaiHarshal Ashar - [email protected] General Manager(+919619499167)

Fhrai - marketing S.P. Joshi

ProduCtion managerAnil Kharbanda

advertisement designers Vikas Mandotia Nitin Kumar Aarushi Agrawal

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FeAtUreS

Chef Talk Homogeneity, consistency of

flavours and tasteNaresh Kharbanda, Executive Chef, The Umrao Hotels & Resorts New Delhi talks about the importance of

clutter-free attractive presentations and great food that should feed the senses

of both taste and vision

F&B Star Chef Menu onboard

LufthansaA unique social media initiative was

carried out where celebrity chefs selected a winning recipe that will now be a part of Lufthansa’s Star Chef Menu onboard

ExploreAn inviting space

Recently, the fifth ‘aloft’ property of the Starwood Hotels in India was

launched in Ahmedabad. It caters to the mid-market segment

Human ResourceHospitality: A foremost

career choiceHospitality professionals are generally

successful in not just hotels or restaurants, but in any field of the service industry or administration

InitiativeGreen Hotel Guidelines

A Memorandum of Understanding (MoU) has been signed between the

Environment Department of the Delhi Government and city hotels,

where the latter will implement environment-friendly measures in

business operations

EnvironmentSocial innovation

It is vital to simplify the approach of an organisation in a manner that it

enables a positive impact on its immediate external environment or

the society at large


secretary’s messagecover story chef talk news updates events beverage

M onsoon is set to arrive and has arrived in certain parts of the country. It is also a time when the hospitality industry goes through a

rough patch. Needless to say this is the time for us to renew ourselves for a new season and prepare the groundwork to do the annual preventive maintenance work. It is to be seen in light of quality service that will be passed on to the guests who sustain the business.

Keeping in mind the season of summer, this issue of the magazine has covered the vital aspect of wellness and how various hotels through their elaborate spas are making the most of their business. This has become a critical area of operation in the five star hotels and is an interesting model to earn revenue, especially, keeping in mind the low tourist turnout season that summer is. Also, hoteliers who are operating big inventories and wish to increase their occupancy can do away with some rooms and create a space for a good spa. A thoughtful feasibility has to be done for your market though before such a step is taken. This will definitely add a perspective to a hotel or resort and add on a service which is being looked at by customers while booking hotels. The best aspect of having a spa is that you can market it to leisure as well as corporate clientele. Even big brands of hotels, which are looking at tier II and III cities, are keeping the option of a spa open. The issue also highlights the recently ‘Green Hotel Guidelines’ that is a wonderful

initiative taken by the 35 hotels in Delhi with the Government of Delhi.

Like always, FHRAI has been taking up the current and inherent problems faced by our industry with the government and related agencies. Hotels and restaurant professionals are facing problems on a day-to-day basis with certain elements that hinder the functioning of hospitality industry. Besides

this, due to lack of proper training and attitude of the hotel staff, some unforeseen problems creep in. We have given careful thought to these issues which we propose to share with our members at different forums in the coming days. I am confident that our collective efforts in this direction would mitigate the problems of our fellow colleagues.

This monsoon session is going to be extremely hectic as HRAWI and FHRAI are also arranging conventions in August and September respectively. The organisers are trying to make this convention educative and a friendly atmosphere will develop amongst the participants. During this convention, our knowledge will increase and sharing of experiences will help us in

running our industry in a more smooth and successful way. Hence, members are requested to take the benefit of this opportunity by participating actively in these conventions.

We are glad that large number of members had remitted the annual fee and for running smoothly an organisation the remaining members would also cooperate during this month.

vijai PandeHonorary [email protected]

Make the most of monsoons

Like always, FHRAI has been

taking up the current and inherent problems faced by our industry with the government and related agencies. Hotels and restaurant

professionals are facing problems on a day-to-day basis with certain elements that

hinder the functioning of hospitality industry

the surplus land which is currently lying un-utilised with various Government departments and PSU’s can be deployed for construction of budget and mid-market hotels under the Public-Private Partnership model. This can start with areas which have already been identified for development as part of integrated tourist circuits/ clusters and established locations which are popular with domestic travellers in segments such as pilgrimage tourism.

In metropolitan cities, we have observed an increasing trend of land owning agencies of the Government offering land parcels for hotels via auction. The acute scarcity of land and intense competition understandably puts pressure on potential developers to bid aggressively for these plots. However, bearing in mind that hotels are highly capital intensive projects with a long gestation and payback period, and are subject to cyclical volatility inherent in the global hospitality industry, it is our considered view that a more appropriate mechanism in lieu of outright competitive bidding would be to allot land on long-term lease on terms such as payment of a fixed percentage of the annual turnover.

FHRAI has also approached concerned authorities with a request to relax the FSI/FAR norms applicable to Hotels and Exhibition & Convention Centres, which can help make these projects financially viable and also allow for optimal utilisation of available space. Our proposals have been supported with specially commissioned international benchmarking studies.

HIGHER BUDGETARY ALLOCATION – It is well-recognised that hospitality & tourism not only makes a significant direct contribution to employment generation and GDP, but acts as an economic multiplier which has a trickle-down effect permeating nearly every aspect of a state’s economy. In spite of this, it is ironical that no State Government (with the exception

of Sikkim) earmarks more than 1 per cent of its total expenditure towards tourism. In fact, a recent comparative study showed that states spend a paltry 0.01 per cent to a maximum of 0.59 per cent of their total expenditure on tourism!

FHRAI has impressed upon all the State Governments, the necessity to enhance their outlay for tourism. The additional financial resources will be vital to augment tourism-related infrastructure, improve last-mile connectivity to tourist hotspots, undertake better conservation and upkeep of heritage monuments, support integrated marketing, branding & promotional initiatives, etc. In each of these endeavours, FHRAI and the hospitality industry are committed to be active partners of the State Governments, contributing our relevant experience and expertise.

Nearly every state in India has the potential to emerge as a 365-days a year destination and overcome the ‘seasonality’ aspect. To leverage multiple demand drivers, state tourism boards must be equipped to provide technical assistance and financial support for new product development to expand the state’s tourism portfolio. Depending on their natural resources and specific competitive strengths, states can focus on profitable niche segments such as MICE, medical/wellness tourism, eco-tourism, adventure/ sport tourism, etc.

I firmly believe that greater convergence and synergy in the efforts, strategies and initiatives of the Centre, State Governments and our industry, will be indispensable in scripting the next glorious phase of the Indian tourism sector’s growth!

With warm regards,

Vivek NairPresident - FHRAI

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“In metropolitan cities, we have observed an increasing trend of land owning agencies of the Government offering land parcels for hotels via auction. The acute scarcity of land and intense competition understandably puts pressure on potential developers to bid aggressively for these plots

president’s message cover story chef talk news updates events beverage

FHRAI has impressed upon all the State Governments, the necessity to enhance their outlay for tourism. The additional financial resources will be vital to augment tourism-related infrastructure

June I www.fhrai.com I10

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fhrai desk cover story chef talk news updates events beverage

We know that governments, investors, owners, and building users are interested in operating their buildings as efficiently and sustainably as possible. What we don’t

always know is exactly how to measure a building’s sustainability. Ideally, we should have some sort of gauge

for return on investment or payback for any expenses associated with changes in operations or alterations in the building itself that are designed to improve sustainability. Operators of hotels particularly face challenges in measuring their sustainability.

The Center for Hospitality Research has conducted a series of research studies and industry roundtables that address issues in reporting and benchmarking a building’s sustainability, which often includes its carbon footprint. For hotels and for buildings generally, it may be impossible to calculate a single number or develop a single standard that expresses a building’s sustainability status. Moreover, if hotel guests are any indication, there is little reason to believe that tenants are willing to pay higher

rents when a landlord lowers the carbon footprint.

Thus, hotel operators are focussed on the steps that will both improve sustainability and cut costs. Various organisations have developed standards that can be helpful in this matter. Most prominently, ISO 14001 can be particularly useful in this regard. This standard provides both measurement and policies for sustainability management. In fact, a study published at Cornell found that certification in ISO 14001 can help managers improve their building operation and improve cash flow. The United States Green

Building Council has created the Leadership in Energy and Environmental Design (LEED) standard that is useful for many buildings. The LEED standards offer different levels of sustainability certification.

Another source of information with regard to carbon footprint reporting is the Global Reporting Initiative, which contains a comprehensive set of standards for sustainability reporting. In fact, firms that are still developing a method for reporting their sustainability might do well to check with GRI to see whether standards have already been developed.

Perhaps the most complicated aspect of hotel sustainability is that a hotel operator is not only responsible for its own sustainability, but the building is part of a chain of vendors, all of which have sustainability standards of their own. Thus, the hotel management has become responsible not only for its own sustainability but must also ascertain the sustainability stance of its vendors. Hotels particularly find themselves in the middle of a sustainability chain, because the hotel is both a customer and a supplier of services - in addition to maintaining sustainability in its own operations.

While each individual sustainability standard may not provide full guidance for management,

taking these several standards and initiatives together may

give building operators the assistance they need in

reporting their carbon footprint and taking steps to maintain operations that are as sustainable as possible.

You are welcome to view any of Cornell’s

research on this topic at no charge on our website, chr.

cornell.edu.

(This article has been printed following an exclusive arrangement between FHRAI and the Cornell Center for Hospitality Research. The article cannot be reprinted, in part or full, without prior permission from the author.)

Measurement: The Global Sustainability Challengel Glenn Withiam, Director of Publications, Cornell Center for Hospitality Research

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Ideally, we should have some sort of gauge for return on investment or payback for any

expenses associated with changes in

operations or alterations in the

building itself that are designed

to improve sustainability


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First Business Session:

‘Return on Dreams vs Return on Investments: Are Hoteliers Making Money?’

Second Business Session:

‘Response of Industry’s Expectations from Central & State Governments’

Third Business Session:

‘People Management: Enable, Empower & Engage’

Fourth Business Session:

‘Reaping Windfall Gains from your Website’

Fifth Business Session:

‘Culinary Innovation: Recipe for Success’

Sixth Business Session:

‘GM’s in Hot Seat: Pressures of Making Money in a Challenging Market’

— — — — — — — — — — — — — — — — — — — — — — — — — — — —

n Valedictory Address by Shri Parvez Dewan, Secretary Tourism,

Government of India

n Open House Session: ‘You Ask, We Answer’

n Vote of Thanks by Shri Surinder Singh, President, Poona Hoteliers Association

n Conferring of the HRAWI Awards

Business Sessions & Programmes

HRAWI Regional Convention in PuneTheme: ‘Tourism: Awakening the Sleeping Giant’

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To celebrate the 63rd year of the Hotel & Restaurant Association of Western India (HRAWI), the Association will be conducting its 17th Regional Convention

from August 23-24, 2013, in Pune, the cultural capital of Maharashtra. The venue of the convention is the Grand Ball Room, Hyatt Regency, Pune.

The Regional Convention offers an excellent opportunity to network with fraternity members, professionals, consultants, vendors and many more from the hospitality industry. Under the Chairmanship of Mr Dilip Datwani and Co-Chairman Mr Sunit Kothari, the Convention Organising Committee of the 17th Regional Convention have chalked out an interactive two-day programme with the theme

of the Convention being, ‘Tourism: Awakening the Sleeping Giant’.

Experts and experienced professionals on hospitality-related topics will be sharing their rich experience

through panel discussions in a series of business sessions which would be of interest for both the hotel as well as the restaurant fraternity.

The convention has received positive response from the hospitality fraternity. Dr K. Chiranjeevi, Hon’ble Union

Tourism Minister, Government of India has consented to inaugurate the convention and present his inaugural address. Also, Shri Chhagan Bhujbal, Hon’ble Tourism Minister of Maharashtra will be present as the Chief Guest for the evening.


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The Tourism Department of Chandigarh Administration (CITCO), along with North India Management Association (NIMA),

organised a conference on ‘Integrated Development in northern India’ connecting the States of Punjab, Haryana, Himachal Pradesh, Delhi, Uttrakhand at Hotel Shivalik View on May 21, 2013. The primary objective of organising the event, the first-of-its-kind in this region, was to bring six states of northern India on a common platform alongwith Hospitality & Tourism fraternity across India to put forth strategies which would bring more tourists to this region with better facilities and amenities.

Shri Shivraj V. Patil, Governor of Punjab and Administrator UT Chandigarh inaugurated the tourism conference and photography exhibition – ‘Unseen unforgettable Chandigarh’ at the convention venue. While addressing the august gathering, he emphasised that the tourism is the engine of growth for the economy of the state. He further stated that the government will play a catalytic role in promotion of tourism but the thrust has to be given to provide better and more amenities to the tourists by the players in the private sector of the tourism industry, to promote domestic tourism which forms the largest component of tourism business in India. Also, foreign tourists visit India to see the cultural heritage and tradition of the countries which should be showcased through tourism.

The Governor also bestowed the ‘Tourism Lifetime Achievement awards’ to Col Narendra Kumar (1st Indian to reach Mount Everest, MD, Mercury Himalayan Explorations), Mr M.D. Kapoor (Secretary General, FHRAI for his wide ranging contribution to the hospitality industry over a career spanning more than four decades), Mr Ramesh Garg (Founder & Owner Moksha Himalaya Spa Resort), Mr Hugh Gantzer & Mrs. Colleen Gantzer (travel writers who are also National Award recipients) and Mr S.K. Chopra (Founder and proprietor of Chopra Foreign Travels).

Shri Girish Shankar, Additional Secretary, MOT was the Guest of Honour for the event. He emphasised that states should rationalise the tax structure to provide seamless travel for the tourists in the northern region.

The presentations were given by Shri Man Mohan Singh, eminent personality from hospitality industry, S. Swaran Singh Phillaur, Hon’ble Tourism Minister of Punjab, Shri G G Saxena, MD & CEO, DTTDC, Punjab Govt, Ms Tanvi Garg, Director Tourism, Shri Garish Oberoi, President HRANI (Hotel and Restaurant Association of Northern India), Col N. Kumar from ATOAI (Adventure Tour Operators Association of India), Mr Hugh Gantzer – Travel Writer, Shri Subhash Verma, President of ADTOI (Association of Domestic Tour Operators of India), IRCTC and CAPA.

CITCO, NIMA organise conference on integrated development

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A directory has been released by the Hotels and Restaurants Association of Ludhiana (HRAL) recently. It is for the first time in Punjab that a unit

of HRA, the Ludhiana district has published its directory with full details of the hotels & restaurants.

Further, this directory gives a full description of all the tourist spots of Ludhiana, touching upon the adjoining districts and other places. Through this directory, the tourists coming to Ludhiana and the state of Punjab can

get better details for their boarding and lodging options, food and details of tourist spots.

This directory is available at the railway station and bus terminals too. The Hotel and Restaurant Association of Punjab is also preparing a Punjab Tourist Guide which will be published soon. “The Association is seeking suggestions from the FHRAI Members regarding the Punjab Tourist Guide,” requests Amarvir Singh, Secretary General, HRAP.

T he Indian Institute of Technology (IIT) Kanpur, for an experimental period of three years, has been operating a helicopter facility in association

with Pawan Hans Corporation, which is responsible for its operations. At present, the service from the Lucknow airport to IIT Kanpur have been started which takes 20 minutes of travel time. Now, the operating company is exploring possibilities of extending these services to Kanpur industries and communities and therefore, Pawan Hans is now studying the feasibility for extending the service in Kanpur and estimating the kind of services one would need and frequency of use.

BeNeFITS:Helicopters can fly from and land at any airstrip/airport/helipad easily. It is possible to consider services from IIT Kanpur airport/Chakeri airport to airports/Helipads within 250 km radius covering Allahabad, Etawah, Agra, Vrindavan, Khajurao, Lucknow, etc. The company can also organise the following services:

l Scheduled service between IIT Kanpur/Chakeri/

Lucknow airport and return. One way fare is likely to be around `6,000 per passenger whereby the luggage carrying capacity is limited to 10-15 kg per passenger depending on the number of passengers and with a carrying capacity of six people

l Charter services at an estimated cost of `60,000 per flying hour plus `5,000 per hour of waiting

l Medical evacuation services on similar charges provided medical arrangements are made by the user

l Opportunities for press coverage and survey from the air.

Looking at the various options, helicopter services can really take the scope forward. IIT is working with Pawan Hans to launch services to cities and hopes that it will be possible to do it in a very short time.

IIT will also arrange ‘Feel the helicopter ride’ tour for interested association members. The joy ride will cost about `1,000 per person for 10 minutes.

HRA Ludhiana (HRAL) releases directory

Immense scope for helicopter services

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T he Federation of Associations in Indian Tourism and Hospitality (FAITH), which has 10 travel trade associations as its members, conducted a launch event on May 15, 2013

in New Delhi. Nakul Anand, Chairman, FAITH kick-started the event with his presentation, deliberating on the global perspective and then highlighting the tourism potential in India.

“In 2012, we saw the global tourist visits cross the 1 billion mark. However, we need to transform ‘Impossible India’ to ‘Incredible India’ and win over one per cent share in the global international travel market,” said Anand.

Aashish Gupta, newly-appointed Consulting CEO, FAITH, then announced the top five priorities that FAITH will pursue with the Central Government and the various State Governments. “Now, on a continuous basis, FAITH will engage and work along with the Central Government and will start on the ‘Big5’ for Indian Tourism & Hospitality. It includes elevation of tourism & hospitality to get benefits similar to the industry; creation of an enabling tax regime for both direct and indirect (service tax); creation of specialised tourism and hospitality infrastructure; creation of sustainable supply of skilled and highly-motivated workforce and further extension of Visa-on-Arrival for seamless travel.” Now onwards, FAITH will engage and work with the Central Government and various State Governments on the Big5 for Indian tourism & hospitality.

“Creation of seamless and cost-efficient ground transportation movement; development of specialised tourism infrastructure and last-mile tourism infrastructure; availability of competitive land bank and FSI; high-speed of project approvals and State taxation

FAITH to engage and work withCentral and State governments on ‘Big5’

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T o promote India as a ‘Filming Destination’, the Union Tourism Minister Dr K Chiranjeevi inaugurated the Incredible India exhibition at

the 66th Cannes Film Festival in France mid May, 2013.

The Ministry of Tourism and Ministry of Information and Broadcasting had recently entered into a Memorandum of Understanding to promote Cinema of India as a sub brand of ‘Incredible India’ at various international film festivals like IFFI Goa, European Film Market, Cannes Film Festival and markets abroad. Consequent to the agreement, to develop synergy between Tourism and the Film Industry and to provide a platform for enabling partnerships between the Indian and global Film Industry, both the ministries jointly

organised a presentation and an Incredible India booth at the exhibition during the Cannes Film Festival among various other activities.

“Our country represents immense vibrancy and enthusiasm waiting to be captured on global cinema screens. India offers a range of locations from magnificent Himalayas to sprawling beaches; from vast deserts to placid lakes and backwaters; from legendary forts to world heritage sites. We try constantly to create new opportunities for the international film-makers, to access diverse Indian locations, and state-of-the-art production and post-production facilities,” said Chiranjeevi. The Ministry of Tourism’s activities at Cannes Film festival 2013 included screening of ‘Incredible India’ promotional films during the promotional events

and meetings between leading film directors and producers to promote India as the ‘Incredible Filming Destination’. The objective has been to enable the collaboration and partnerships for promoting India as a filming destination for films and documentaries. It may be recalled that several destinations in the country have gained in terms of tourist influx by being the venue/location of popular domestic and international cinema. The Oscar award winning film ‘Life of Pi’ was shot in Puducherry and Munnar (Kerala). The Ministry of Tourism is promoting these destinations as the ‘Land of Pi’.

Referring to the single window clearance system, to facilitate film shooting and making in India, the Minister said that Ministries of Information and Broadcasting and Tourism, will work in tandem in simplifying the procedures and fast tracking multiple clearances that are required for shooting. He said, “Our endeavour is to offer film-makers best of the facilities. I take this opportunity to invite every director, every producer and every actor to India. I promise, you will find the location and facilities of what you are seeking in our beautiful country.”

Chiranjeevi also had detailed discussions with Aureli Fillipeti, Minister for Culture, France, Gilles Jacob, President, Cannes Film Festival and Ang Lee, Director of Life of Pi during the film festival.

that stimulate growth of the industry,” said Gupta, as part of FAITH’s list of priority to be taken up with the State Government.

In his address Parvez Dewan, Secretary, Ministry of Tourism, Government of India said, “At the recently-held UNWTO event in India, its chief had disclosed that travellers spend almost four times higher than the global average in India. FAITH will provide a good platform to sit together and brainstorm with the industry behind closed doors.”

Then Sarab Jit Singh, Vice Chairman, FAITH thanked all the policymakers, member of various member associations and other dignitaries present in his vote of thanks.

(by Vivek Sethi)

Tourism Minister promotes ‘Incredible India’ at Cannes

fILM TOuRISM

k. Chiranjeevi Union Tourism MinisterGovernment of India

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I n recognition of the challenges faced by restaurant operators in Mumbai, the Maharashtra government plans to introduce several reforms to the

licensing process. Chhagan Bhujbal, Minister for Tourism, Government of Maharashtra said, “Restaurants are the fastest growing sector in the service industry and the contribution of restaurants to tourism is significant. Therefore, we plan to introduce a single window system for all licenses and permissions required to open a restaurant in

the state. Additionally, the number of licenses required will also be reduced from the current 52. The validity of these licenses will also increase from one to five

years.” The Minister also said that the government was considering the possibility of extending the operating hours of restaurants in order to boost tourism.”

Dr Jagdish Patil, Managing Director, Maharashtra Tourism Development Corporation estimated that these reforms would be in force from June 2013. He said that post these recommendations being approved by a governmental committee headed by the Chief Secretary of Maharashtra in end-May 2013, they would be in effect. The Minister and Dr Patil were speaking on the sidelines of an event organised by the National Restaurant Association of India in Mumbai to launch the India Food Services Report 2013. The report provides comprehensive information on the size and growth of the food service industry, along with its contribution to the revenue earned by the government and employment. It also highlights trends, formats and cuisines in Mumbai.

(by Lyandra D’souza)

In an effort to push the hospitality industry into the mainstream of government agenda, Uttar Pradesh hotels have proposed that a 60th category needs to

be created to take care of the concerns of the hotel sector. In a recent meeting last week, key stakeholders of the Uttar Pradesh hospitality industry met with senior officials of the UP Labour Department in Kanpur, demanding a separate category for hotels within the department. This was revealed by Vijai Pande, Vice-President, UP Hotel & Restaurant Association and Honorary Secretary, FHRAI. The meeting with Labour Commissioner, UP - Sardar Gurdeep Singh and Additional Commissioner, UP - Pradeep Srivastava was attended by Pande, Rajeshwar Agarwal, Secretary General of Lucknow Hotel Association, Ravi Khanna, Treasurer of UPHRA, Shyam Krishnani, VP of Lucknow Hotel Association, Mohan Chandani, President of Kanpur Hotel Association, Pramod Chaturvedi, GM Personnel of Hotel Clarks Awadh, Lucknow, Vinay Dheer, GM of Landmark Hotel, Kanpur and ML Pal, UPHRA EC member.

Talking about the recent development, Pande said there are 59 categories within the UP Labour Department. “In an effort to push hospitality industry to the mainstream of government agendas, we have proposed that a 60th

category needs to be created to take care of the concerns of the hotel sector. The members of the UP Hotel

Association have submitted a proposal to the Labour Department for approval,” he added. The demands are as follows: “To include our industry under Shops and Commercial Act and direct us to pay the wages under Minimum Wages Act 1947 which is already applicable to Shops and Commercial Establishment; to scrap the present Tripartite Wage Committee by way of declaring the hotels & restaurant industry under Shops and Commercial Establishment Act; and, to consider base year all India average Consumer Price Index base 2001+100 points, which is being released by Labour Bureau, Government of India, Shimla.”

The meeting was attended by over 20 members, including commissioner and additional commissioner of UP Labour Department, two other members from UP Labour Department and members of the state labour union. Regarding the affairs of the industry in the state, Pandit emphasised, “Our industry is service-oriented and thus, until the manpower is kept happy, the state of affairs cannot improve.” This has thus, been a long pending move. If this proposal is approved, the industry will be in a position to facilitate better wages for the employees. “We believe that if it goes through as desired, it will benefit the industry and government as a whole,” he pointed out.

(by Megha Paul)

License reforms for Maha restaurants

UP hotels bat for separate category in Labour Department

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dr Jagdish Patil Managing Director Maharashtra Tourism Development Corporation

Chhagan bhujbalMinister for Tourism Government of Maharashtra


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C arnation Hotels, the hotel management joint venture partner of Lemon Tree Hotels has taken over management duties at the erstwhile Golden

Tulip Hotel in Jaipur. Now, this 108-room property owners - Radhamohan Builders (Royal Ensign Group) - has entered into a management contract with Carnation Hotels. The management and operations of the resort were taken over by the Carnation Group on March 15, 2013 and has been re-branded as Lemon Tree Premier from April 1, 2013 onwards.

Talking about the new development, Rattan Keswani, Co-Promoter and Managing Director, Carnation Hotels said, “Jaipur is an important part of the Golden Triangle. With the current strength of seven hotels (over 800 rooms) in the National Capital Region, Lemon Tree is well poised

to add Jaipur to its portfolio and benefit from the synergy between the two cities.” Furthermore, Jaipur is being seen in light of evolved commercial and business hub as well. “We are excited about including this destination in our portfolio and growing the revenues

in the future,” he added. Further, the hotel has a strong location proposition and its design concept matches the plush and upscale brand specifications of Lemon Tree Premier, he explained.

Speaking on the occasion, Patu Keswani, CMD Lemon Tree Hotels said, “We are delighted to add Lemon Tree Premier, Jaipur to the growing portfolio. This property enhances the portfolio mix and allows the Lemon Tree group to consolidate its presence in this business hub as well as reach out to the growing domestic leisure market.”

Surja Ram Meel, Director, Radhamohan Builders said, “Apart from the advantage of bringing world class management to the table, this partnership will help our hotel gain global exposure and access to consumers by being part of this fast growing group. We are confident we shall be one of the best hotels in Jaipur in the near future.”

Lemon Tree Premier, Jaipur will feature 108 rooms and suites, business centre, meeting rooms, the flagship 24x7 multi-cuisine coffee shop – Citrus Café, a recreation bar – Slounge, the spa – Fresco, a fully equipped gym and a rooftop swimming pool designed to keep guests feeling as fresh-as-a-lemon.

Situated a mere 3 km from the Ajmer-Delhi National Highway, the hotel is also close to major tourist attractions like Jantar Mantar, Hawa Mahal, City Palace and the walled city of Jaipur.

Lemon Tree Premier launches in JaipurNEw PROPERTY

S arovar Hotels announced recently the opening of R. K. Sarovar Portico in Srinagar. This 55-key property is the first hotel of the group in Jammu

& Kashmir and is owned by Royal Khazir Hotels & Resorts. The hotel is located on Sonwar/Gupkar Road standing adjacent to the Shankaracharya Forest Reserve and is 12 km from the Srinagar Airport. Anil Madhok, MD of the hotel group said, “Srinagar attracts a large inflow of business as well as leisure travellers. There is a limited choice of up-market accommodation for them. R. K. Sarovar Portico bridges this gap.”

The hotel also offers a business centre, currency exchange and concierge services. Its 24x7 restaurant, the Takht-E-Sulaiman offers guests a variety of cuisines from across the world, though the specialty is true Kashmiri food. Sheesha – The Al Fresco lounge will open soon.

Sarovar opens a hotel in SrinagarNEwHOTEL


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T une Hotels’ maiden Indian property located in Ahmedabad has opened its doors. The hotel with 100 keys comes among the 29 Tune Hotels

that are in operation globally. The rest of the hotels are 11 in Malaysia, five in the UK, four in the Philippines,

four in Thailand and four in Indonesia. This hotel earlier offered an attractive pre-opening promotional room rates that started from `599 per night.

Mark Lankester, Group CEO of Tune Hotels said, “The Tune Hotel Ahmedabad is our first opportunity to present our services to India’s vibrant and vast hospitality

market. Our excellent amenities combine with top-class environment-friendly practices, and we are encouraged with the response from our guests. It is heartening to note that guests have liked our eco-friendly character.”

The Tune Hotel Ahmedabad, annexed to the newly-developed 4D Square Mall in the city’s Motera area, is well-positioned on the main thoroughfare to the state capital of Gandhinagar and a stone’s throw away from Ahmedabad’s Sardar Patel cricket stadium. “We welcome both business and leisure travellers. In order to serve families, an important segment in India, we have specially-designed large rooms that can accommodate four to six people. All our guest rooms come with our standard features designed to ensure a comfortable stay at affordable prices. At Tune Hotels, we keep the prices competitive by giving guests the option to choose and pay only for amenities that they require,” Lankester added.

The Tune Hotel Ahmedabad is looking to serve both domestic travellers and visitors from abroad, especially members of the large non-resident Indian (NRI) community from Gujarat settled in places like the US, Britain and the Gulf. Tune Hotels will have five to six hotels in Gujarat as part of the company’s 20 planned hotels across India in the next three years.

Tune Hotels opens its first property in IndiabRAND ENTRY

In an innovative move, Toshali Resorts International is reaching out to scholars, archaeologists, historians and students to market its properties that are located

in the Buddhist circuit of Odisha viz. Ratnagiri, Udayagiri and Lalitgiri. The hotel is targetting a particular segment involved with education and research, looking for staying and studying near the sites having Buddhist art and cultural influence. To promote study tours and academic conventions on Buddhist heritage, Toshali is making an exclusive offering.

Harihar Patra, Director-Marketing of the group informed, “Only few of the Buddhist heritage sites have been unearthed till now which creates lot of excitement among the visitors due to its artistic beauty. Keeping in mind the interest by research

scholars to know more about the Kalingan art and Buddhism, we are hopeful of an increase in tourist traffic to these Buddhist sites of Odisha from domestic as well as the inbound segment this year and hence, we have planned this special package.” The hotel is offering of `1,000 per room night plus taxes for scholars including breakfast and 10 per cent discount on meals (lunch and dinner) and a free access to the state-of-the-art library-cum-interpretation centre at Ratnagiri property.

Toshali Resorts attracts research scholars, studentsMARkETINg

harihar PatraDirector-Marketing, Toshali Resorts International


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In the contemporary West, hospital-ity is more associated with etiquette and entertainment. Hospitality as a cultural norm or value is an

established sociological phenomenon that people study and write papers about. Some regions have become stereotyped as exhibiting a particular style of hospital-ity. The Indian hospitality industry is projected to grow at a rate of 8.8 per cent till 2016. It will place India as the second-fastest-growing tourism market in the world. Since hotel and hospitality sectors are among the biggest employ-ment generators in the country, a focus on quality, behaviour-based evaluation, market choice and market response will predominantly shape the state of the hospitality industry in India. Increased competition and increase in demand has consolidated the hospitality segment, whilst opening up a plethora of opportunities. Also, the entry of multi-national and Indian hotel-chains, expanding internationally, will only reinforce the segment’s untapped busi-ness potential.

With unlimited tourism and untapped business prospects in the coming years, Indian hospitality will see green pastures of growth. With this era

of globalisation and growth in the hospitality industry, the demand for qualified and experienced professionals in India and overseas is increasing. Globalisation and the advances in tourism, travel and the service sectors have brought in many changes in today’s employment scenario with tremendous opportunities for professionals to grow, more so with international qualifications. Monarch International College of Hotel Management is renowned for providing requisite training for acquiring necessary skills.

CAReeR ORIeNTeD COURSeSKeeping pace with education throughout the world, we believe in giving ‘hands-on’ training along with sound theoretical foundation to make each student a success story in his profession. Our sound reputation since inception in 1998, comes from the success of our graduates and the response from the hospitality sector. The courses in Monarch are career oriented and are designed for students wishing to grow in the hospitality industry worldwide. The unique option of obtaining a BSc degree (Hotel and Catering Management) from an Indian university and an advanced

diploma in Hospitality and Tourism Administration from Centennial College - Toronto, Canada is open to you. Monarch International College of Hotel Management, Ootacamund is one of the prestigious colleges in south India, a brainchild of Founder Chairman Mithun Chakraborty is located in the picturesque town of Ootacamund. Our students also come from around the world to learn from our well acclaimed faculty and utilise the facilities available at our state-of-the-art, Wi-Fi enabled campus and E-Library. Monarch International College of Hotel Management is setting new standards of excellence for the industry to welcome the future of hospitality management.” The campus of Monarch International College of Hotel Management is situated just a few minutes from city centre. The College combines a professional education with a dedication to three core principles: Professionalism, Leadership and Service. The College has established itself as a leader in grooming excellent students. The College has carved out a niche for itself in the field of education and hotel management studies. The Monarch International College of Hotel Management, Ootacamund is affiliated to the Centennial College of Toronto in Canada. Monarch brings students from different countries together, in an environment that is friendly, educational and all encompassing in nature and develops you to meet the challenges of this industry. With assistance in training and placement in hotels, Monarch International College of Hotel Management is your ideal choice. Monarch is where students will get opportunities to enrich their academic experience.

(The author is the Admissions Coordinator of the institute. www.monarchcollege.com)

profile cover story chef talk news updates events beverage

Keeping abreast with the timesOne of the prestigious institutes in hospitality education in south India is the Monarch

International College of Hotel Management in Ootacamund It imparts education that is apt in view of the present hospitality challenges, and meets the desired objective of students who wish

to make a prospective career in hospitality. KOMAL THADANI


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M any travellers revel in opening their hotel room door and taking in all the amenities on offer – a plush

robe, gourmet coffee or luxury bedding. However, 35 per cent of global travellers take it one step further, removing these amenities and taking them home, ac-cording to a recent survey amongst hotel guests by leading online accommodation booking service Hotels.com. While globally 65 per cent say they have never taken an item from a hotel

room (excluding toiletries) it is the Danish travellers that come out on top as exceptionally honest, with 88 per cent saying they’ve never pocketed anything they shouldn’t have from a hotel room. Hong Kong ranked 4th in honesty with 81 per cent of visitors not pocketing anything from a hotel property.

While it is in-room magazines, books, linens and towels that seem to be the main focus for sticky fingered travellers, other items that those surveyed admitted

report cover story chef talk news updates events beverage

Sticky fingers…In April, Hotels.com released an interesting survey on the way travellers help themselves to amenities from their hotel rooms while checking out.

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guest column technology products & services travel explore fhrai desk analysisbeverage

to taking include the bathrobe, pillows, electronics, irons and even in-room furniture such as lamps or alarm clocks.

Alison Couper, Senior Director Global Communications, Hotels.com said, “While we all love that holiday feeling, it seems travellers in some countries are taking this a bit too far by removing a wide variety of items from

their hotel room to take home with them as a memento of their stay. We should applaud the Danes as the most honest nation in resisting temptation, closely followed by the Dutch and Norwegians – assuming all respondents were honest when completing the survey…!”

While more than a third of global travellers admitted to removing hotel

amenities, there are a few niceties that guests are willing to pay for - a room with a view (29 per cent) and a balcony (17 per cent) came out on top.

(Note: The survey was conducted in January 2013, using a weighted average based on a sample size of more than 8,600 respondents across 28 countries/cities.)

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cover story f&b services chef talk news updates events beverage

wellnessSpa is an attractive word to hospitality. But, to an extent the industry also believes it has become an integral aspect to five star hospitality. The art of wellness has become a product differentiator and is truly reflected in the way hospitality is accommodating this avenue to present the best of services, which are unique, to the customers extending a strong relationship. Not merely a service aspect anymore, spa & wellness clubbed together creates an avenue for revenue and brand image. SANJEEV BHAR

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T he thoughts of having a relaxing holiday always cross the mind of travellers. Using that as a pitch, the spa evolved into an innovative in-house service that lured customers to pick and choose

properties that also allowed them the comfort of being pampered to the hilt. Now, business travellers are not too far as they seek those comforts during their hectic business rituals travelling from one city to another country and back.

While wellness as a holistic approach is organised in recognised hotels and resorts, there have been a plethora of wellness centres and spas that have flourished from metro to many tier II cities of the country. While a certain level of classification is existing within the industry but that tends to be voluntary. According to specialists, spa and wellness involves deep knowledge of human anatomy and hence, it is an extremely specialised field where classification is pertinent. FHRAI Magazine features five innovative spas which also raise the concern on having classification criteria to identify the genuine spa having qualified professionals. Here are the comments:

Rajendran Menon, General Manager of the Zuri Kumarakom, Kerala Resort & Spa says, “Classification is a must in the best interest of the health and safety of guests. In fact, in Kerala, where Ayurveda is the USP of Kerala Tourism, Department of Tourism, Government of Kerala classifies Ayurveda Centres as Green Leaf and Olive Leaf Category in the best interest of all stakeholders.”



q Maya Spa - Zuri Kumarakom Kerala Resort & Spa

Jacqualine Tara Herron, Director - Imperial Spa, Salon, Health and Racquet Club, The Imperial, New Delhi feels that one has to be authentic and clear about exactly what you would like your guests to feel and experience to begin with.

Dilip Mishra, Resident Manager, The Lalit Resort & Spa Bekal says, “Classification of spas will surely raise the bar for the industry as well as professionalise it by the accreditation of different spa centres with different ratings. Every wellness or massage centre today promotes themselves as a ‘spa’. Classification will certainly help in separating the authentic spa experiences from centres that provide mere massages in the name of a spa.”

Davina Hassel, Divisional Spa Manager, ITC Hotels, comments by saying, “There are spas in deluxe hotels as well as stand-alone spas. Spa discipline is extremely important to ensure positive guest experiences and the litmus test

for any spa is its customer feedback. At the ITC Hotels, Kaya Kalp Spas, we ensure the highest quality of service & standards for our guests. As for the real vs ‘wellness gimmick’, the growth of spa as a big component of the hospitality industry itself will encourage a regulatory mechanism to monitor the ‘wellness gimmick’.”

Tracey Poole, Director, Spa Six Senses Spa, Jaypee Greens Golf & Spa Resort feels, “Consumers are moving away from what is perceived as just trendy to specific treatments with tangible results. As with all industries including spa, there are the true professionals and the not so professional ones. Generally, consumers are becoming more educated on health, this along with more focus on natural healing, wellness and lifestyle has raised the awareness and the consumer is becoming more discerning with higher expectations from the spa industry. This is a natural progression of awareness and level of professionalism experienced worldwide.


Just like tourism growth, travellers’ expectations have gone up. And spas have emerged as one of the biggest differentiators of why a particular hotel/resort is chosen over another. It’s not just

leisure travellers. Business guests are also particular about spa facilities and the reputation it carries. In fact, it would be right to say that no 5 star hotel would now open without a spa. It is as much about staying fit as it is about relaxing.

I would like to emphasise that ITC Hotels with its pan India Kaya Kalp Spa brand has a distinct advantage over others. The Kaya Kalp Royal Spa in ITC Mughal, Agra and Kaya Kalp The Spa at ITC Rajputana, Jaipur are a favourite with business and leisure travellers. The Mughal magnificence now finds a new meaning at Kaya Kalp - The Royal Spa, spread across more than 9,200 sqm. Our guests can experience traditional therapies in interiors that celebrate the opulence and grandeur of the Mughal dynasty.

UNIqUe TReATMeNTS ITC Hotels’ ‘Kaya Kalp’ signature massage is the most preferred treatment. It is a relaxing Swedish massage technique where the guest has a choice of oil and pressure, making it easy to adapt to the needs of the individual. Further, the Deep Tissue

Massage has been designed for those requiring more pressure.

Another of the many options we have is the Exotic Pomegranate Journey which is our signature spa journey. It begins with a handmade pomegranate sugar scrub which leaves the skin silky smooth, followed by a 60-min Kaya Kalp massage with nourishing pomegranate oil and then a 30-min

Indian Foot Massage.

HIGHLy SPeCIALISeD Spa service has made a strong impact on the hospitality segment and there is bound to be a supply and demand see-saw in staffing the wellness segment. ITC Hotels did predict this trend and launched its own spa academy. We have programmes for both ‘fresher’ and advanced levels. Training is important for the spa industry to move in the right direction in India.

OUR WeLLNeSS PITCHDiscover the beauty beyond skin.

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benita sharmaArea Manager - Golden Triangle & General Manager, Sheraton New Delhi Hotel

davina hasselDivisional Spa ManagerITC Hotels

Staffing remains an area of concern in wellness

Uniformity: We follow a uniform treatment menu that ensures similar guest experience at each location.

Theme: Our first spa that opened in ITC Mughal, Agra, Kaya Kalp - The Royal Spa has a ‘ruby red’ colour of pomegranate, which has been carried forward in design, using the distinctive shape of the fruit in design elements. This has reflected in our treatment offerings too. Also, it is a historical fact that the first Mughal emperor brought the pomegranate tree from Persia (Afghanistan) to Agra, India.

Only in-house: Kaya Kalp spas are exclusively for resident guests of the hotel.

Thai Therapists: Unlike other spas, we have extremely well trained Thai therapists at all Kaya Kalp spas.

Variety: We offer a varied selection of Thai, Indian and Western therapies.

Our USPs



tracey Poole Director, Spa Six Senses Spa Jaypee Greens Golf & Spa ResortG lobally, there is a growing trend towards

wellness and preventive health. It is now almost mandatory that any luxury hotel and resort brand includes a spa facility in

their offering, otherwise they will limit their capture of business in today’s scenario.

ReTURN ON INveSTMeNT In tourism business, there is always an opportunity to use various elements of services and make a profit. Critical decisions need to be taken in the developmental stages to ensure the size of the spa and the type of business strategy and operations are in line with the business model, location and overall target market to help achieve long-term business successes and ROI.

UNIqUe TReATMeNTS We offer over 150 spa services and treatments on our spa menu at Jaypee Greens. Depending on the needs, we offer recommendations and provide spa service offerings. Some popular ones are:

Locally Inspired: By utilising ingredients, plants and herbs which are indigenous to the local area

Indian Secrets: To delight the senses with a total mind and body encounter

Pehlwan Malich Massage: The ancient full body oil massage concentrates on reducing muscular tension and chronically tense areas. The strength of this massage will be guided by your personal needs

Some other therapies are - Six Senses Sensory Spa Therapies and Sensory Spa Journey. Further, we have various Hammam Therapies, specialist therapies like Specialist Therapies Reiki and Watsu as well.

Standards, best practices and staff training/education Spa and integrated health facilities require highly skilled staff under the leadership and guidance of a specialised organisation with focus on traditional, complementary and alternative health and well-being services and treatments. This wellness centered

philosophy is rooted in education. With the growing awareness and demand for these services, more and more emphasis is being placed on the execution of standards, best practices and staff training/education.

In professional spa organisations such as Six Senses, greater time and attention is being devoted to ensure that the spa personnel are identified, recruited and better trained to deliver the experience that the consumer now demands. We also try to recruit and train locally to support as much as possible the local communities of the countries that we operate in. We

work closely with the training institutes and schools for recruitment of spa therapists and aestheticians, and we have a global HR office that helps us identify and recruit suitable spa teams worldwide. The challenge is in retention of these staff once they have been fully trained as they are then identified as being superior therapists within the industry.

OUR WeLLNeSS PITCH We integrate the components of fitness, alternative healing, health and wellness, holistic treatments, hair and beauty therapy, healthy spa cuisine and specialised wellness programmes offering a truly holistic wellness destination and rejuvenation spa retreat.

Spa: An add-on service element to earn profits


Spas play a critical and important role in the current hospitality set-up, especially in resort destinations. They lead to high occupancy and healthy bottomlines. In fact, more than

50 per cent of guests book a resort that would offer a modern and luxury spa and nearly 80 per cent would like to experience the same.

Previously, spas were an add-on facility. But now this has become an integral part of the overall hospitality experience and a necessary basic facility.

ReTURN ON INveSTMeNTSA spa will offer an attractive Return on Investment only if it has been professionally planned, positioned, managed and operated while addressing customers’ demands. There has to be a strong marketing and PR action plan as well. Further, we manage well by closely monitoring HLP and HR costs that go as high as 70 per cent of the departmental profit.

UNIqUe TReATMeNTS Our signature treatments are Nirvana, Cloud 9, Maya Spa Essential and Maya Spa Sensation.

STAFFING IN WeLLNeSS SeGMeNT IS AN ISSUe Just like the overall hospitality, staffing continues to be a serious issue plaguing the wellness segment as well. There is a huge challenge in recruiting and retaining professionals. We have continuous training imparted in-house and also bring experts to train staff and make them multi-skilled.

OUR WeLLNeSS PITCHQuality holistic life through the ‘Magic of Ayurveda, Yoga and Aroma’.

rajendran menon General ManagerThe Zuri Kumarakom Kerala Resort & Spa

“Spa business offers an attractive ROI”

We are the largest spa in Kerala offering Ayurveda, Oriental and Western treatments

Have a total of 14 treatment rooms, including two couple treatment rooms and a modern fully-equipped gymnasium

Offer a wide range of facials and beauty treatments like Myoxy Cavier, skin fit facials using premium international and domestic products

Hydrotherapy treatments – Balanotherapy, Thalesotherapy, Vichy shower and Nuvola Bed are popular choices

Our USPs

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More and more people are being driven to healthcare and de-stress mechanisms because of the fast-paced and hectic life they are living in. They are learning to

be proactive rather than reactive for their wellness. Customers get lured into these facilities provided by a spa when choosing their hotel, resort or retreat. The spa industry therefore, which was almost non-existent 30 years ago, is now widely influencing every domain, including the hospitality sector too.

ReTURN ON INveSTMeNTThe revenues earned from a spa are not just attractive, but also constitute a significant proportion of increasing revenues from the hospitality sector. A large number of guests indulge in physical fitness, spa and salon activities, which make good money in less time. Moreover, these spa facilities are not just restricted to guests but are also extended in the form of membership, which again, yields high ROI.

WeLLNeSS PROGRAMMeSVarious wellness programmes ranging from 7 to 28 nights are offered. These are based on Ayurveda like Rejuvenation, Detox & Weight-loss programmes along with certain Medispa services like slimming & shaping the body, skin tightening and cleansing the colon are some of the major attractions of this wellness centre.

SPeCIALISATION IS THe KeyHospitality is a vocational sector and so is its wellness segment. This means the availability of quality manpower with specialisation in certain skills can be difficult, but with the acquisition and retention of special skilled workforce and attention on aspects like

staff training, motivation and empowerment, the industry can overcome the problem of

staffing which is overrated otherwise.

OUR WeLLNeSS PITCH Preventive healthcare through Ayurveda is the foremost focus of

this wellness centre. Expert services from healthcare professionals with a few

basic Medispa services make the wellness experience more efficient and effective.

dilip mishraResident ManagerThe LaLiT Resort & Spa Bekal

A spa significantly adds up to revenue proportion

Our USPsWe have developed

‘Rejuve’ - our signature massage which is

an amalgamation of Ayurveda and Swedish

style.

S tatistically, 50 per cent of those people look-ing for a hotel with spa facilities will search online and are greatly attracted by packages that include a massage or spa experience of

some kind. These days, even corporate and business travellers look for full spa and fitness facilities to help them do away with the negative effects of stress.

A hotel or resort that has good spa packages and overall fitness facilities, yoga classes, health diagnosis, healthy cuisine and pampering will encourage people to stay another night or two and make the most of their stay with business or leisure. Today, any retreat centre will benefit from the detoxifying and de-stressing treatments, and coupling them with spiritual healing therapies such as Reiki, Chakra Balancing, etc.

ReTURN ON INveSTMeNT The objective and concept of a spa are vital points that decide how well it is positioned to be a good revenue model. Spas that initiate memberships for local guests are keen to reach high revenues and will certainly see a faster Return on Investment (ROI). Also, dedicated ‘destination spas’ will closely follow treatment and service revenues as the whole business model will have been built around guests buying these services and packages in order to stay at the location. However, many hotel spas are reticent to dilute their exclusive spa environment and fitness facilities by

opening to non-residents, so they absorb the margins into the hotel guest services category. The market is competitive and much can be done to increase revenue through online and in-house marketing and events building a reputable customer base. We, at The Imperial, have certainly found this to be true.

UNIqUe TReATMeNTS Our signature Sufi massage called ‘Imperial Depth’ is a full body therapy with our Sufi organic oils. We also find that our ‘Body Mudra’ package - that combines Imperial Balance massage with high performance Natura Bisse Facial and a manicure or pedicure is a bestseller as it touches all bases and introduces guests to three of our key guests’ experiences in the spa and salon.

TRAINING IS THe KeyTraining is the key to any spa, and there are many talented people who are looking for opportunities to develop further skills and embark on new careers. Recruitment is always in the mix somewhere and I have found the best way to keep people is to focus on their personal development as professionals and inspire them with new trainings.

OUR WeLLNeSS PITCHTo inspire and unite people from all walks of life through the poetry of great Sufis and a global treatment menu that touches all tastes.

Jacqualine tara herronDirector - Imperial Spa, Salon, Health and Racquet ClubThe Imperial, New Delhi

WeLLNeSS attracts leisure as well as business

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SUFI – The Imperial’s own brand of products for treatment and retail

Natura Bisse high performance skin care – only spa in Delhi

Integrated yoga philosophy and well-being packages

Exclusive to hotel residents; maintain a pristine environment

In-depth staff training programmes; advancing therapists in anatomy, physiology, skin care, healing and remedial massage techniques

Our USPs



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The live grill concept is a catch for innovative gourmand Indians. And Barbeque Nation continues to create its own

niche even now after being introduced as the first live grill concept in India way back in 2006. Now, it is expanding across the country and finding its relevance in many Tier II cities as well. The most re-cent outlet in Delhi is located in N block, Outer Circle, Connaught Place.

Spread across an area of 3,500 sq ft, the outlet boasts 100 covers and during win-ter it plans to add 30 more covers in the balcony area which will be the open air dining area. In fact, the balcony will cater to both lunch and dinner.

DeCORThe restaurant is cosy, with earthy co-lours imparting a warm ambience, in sync with their live barbeque concept. The grill is placed at the centre of the table with side slots for the skewers to rest on. The sofa-seating like arrangement adds a comfortable dining experience, ensuring diners relax as they gravitate towards the grill to select their pick of barbequed vegetables and meat, making it a perfect joint for families, friends and even busi-ness lunches.

The decor is basically modeled after a European country dining experience with a lot of wood and exposed brick walls. With separate kitchens for vegetarians and non-vegetarians, the former are served on green plates and the latter on black, making it easier for the servers to attend to their diners. And, not to mention, add a bit of importance to the diners as well. This also showcases the fact that vegetar-ians are given their space to make them feel comfortable while having their food.

CONCePTThe concept of Barbeque Nation entails a live grill placed at the centre of the table. Since the starters are unlimited, there is a small flag on the table that indicates if one wants to continue with the starters. Once through with the starters, the diner can put the flag down to stop the flow of unlimited helpings. Then one can pro-ceed with the soups, salads, main course served buffet style, desserts and a great variety of liquors.

dine out cover story chef talk news updates events beverage

For a live barbeque Barbeque Nation’s concept has been innovative for Indian diners. It has cashed in on the ‘live’ element it presents to the customers by providing a live grill concept at the table. Just like the lively environment it presents, its latest outlet in the Capital is all about good food with an element of fun. SANJEEV BHAR


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There is no option for al a carte. Barbeque Nation caters to both vegetarians as well as non-vegetarians. It has in its menu food options drawing from the Mediterranean, American, Oriental and Asian origin.

FOOD GALOReAs an international concept, Barbeque Nation offers an option where customers

can make their food on their personal grills, as mentioned above. More than making, it is the finishing touch that lures diners to this restaurant where the starter skewers are polished with various sauces or marinades that are placed on each table. These are provided with a tiny brush for each type of wash one wants to try on the starters. It allows one to grill the dishes and make it a personalised experience.

There is a selection of three dips and three marinades on every table. One can opt to dab the fish with a honey chilli sauce marinade and pair it with a garlic dip or a spicy peanut dip. The permuta-tion and combination is endless. The meat, be it chicken, fish or prawns, are cooked just right, tender and succulent, needing only a few seconds over the grill.

The restaurant chain ensures that the menu selection entices vegetarians equally. The Cajun Spiced Potatoes and fried American corn tossed in a spice mix need special mention. The bar is housed at the end of the restaurant, well stocked with both domestic and international wines. The dessert platter has the regular ice cream, phirni and fresh fruit. How-ever, the panna cotta, banana cheesecake and chocolate rolls brought in a whiff of freshness to the offerings.

We are planning to open 80 outlets by 2015Sayaji Hotels have been in the hospitality industry for a while now and Barbeque Nation is an extension of the company. Prosenjit Roy Chowdhury, CEO, Barbeque Nation elaborates on the future plans.

Q How many outlets are operational in India?

We at present have 35 operational outlets across the country and are present in 14 cities.

Q What is your future plan to take the concept of this

restaurant further?

We plan to open 80 outlets by 2015. We will also be exploring the international geography by the end of this fiscal year.

Q You had one franchisee outlet in Delhi that you

manage. The rest of the outlets are your own investments. Are you open to inorganic growth as well?

All the outlets of Barbeque Nation are going to be company owned outlets. However, we are exploring

the FOCO (Franchise Owned, Company Operated) model of operation as well. We have started executing the model with one of Barbeque Nation’s outlets in Delhi.

Q What has been the average revenue per cover

for your outlets pan-India?

The average revenue per cover for the outlets is approximately `1,600.

Q&A

Prosenjit roy Chowdhury CEO, Barbeque Nation

There is a selection of three dips and three marinades on every table. One can opt to dab the fish with a honey chilli sauce marinade and pair it with a garlic dip or a spicy peanut dip. The permutation and combination is endless

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The Federation of Hotel & Restaurant Associations of India New Members List (Date of Joining from 10th November 2012 to 31st March 2013)

Hotels Sr.No. Name of Establishment City Category Rooms

1 AJANTA New Delhi 2 67 2 HOTEL TRAVANCORE PALACE Cherthala 3 10 3 COUNTRY INN & SUITES BY CARLSON Gurgaon 3 73 4 THE FERN RESIDENCY CHANDIGARH Chandigarh 3 34 5 HOTEL PALACE INN Angamaly 3 12 6 ALGERIA DE GOA BEACH RESORT Bardez 3 30 7 HOTEL MARG KRISHNAAYA Vijayawada 3 59 8 WONDERLA RESORT Bengaluru 3 84 9 TARUS HOTEL & CONVENTIONS New Delhi 4 84 10 THE HOTEL ELEGANCE Kannur 4 13 11 THE HOTEL ELEGANCE Kannur (Dt.) 4 11 12 H.K. CLARKS INN Amritsar 4 40 13 WHITE DAMMAR INTERNATIONAL Trivandrum 4 12 14 SVELTE HOTEL & PERSONAL SUITES New Delhi 4 82 15 THE VINTAGE Gulmarg 4 28 16 COUNTRY NN & SUITES Ajmer 4 71 17 RADISSON HOTEL PUNE KHARADI Pune 5 141 18 DOUBLETREE BY HILTON Delhi 5 196 19 HILTON Delhi 5 173 20 MOVENPICK HOTEL & SPA BANGALORE Bengaluru 5 182 21 COUNTRY INN & SUITES BY CARLSON, GOA CANDOLIM Candolim 5 98 22 OLD LIGHTHOUSE BRISTOW HOTEL Cochin Heritage 12 23 HOTEL KINGS WAY (ANAND) Changanacherry Un-Classified 10 24 MANGO SUITES / BRAVO II Bengaluru Un-Classified 45 25 VILLA DE PENHA Britona Un-Classified 27 26 HOTEL METOR HEIGHTS New Delhi Un-Classified 47 27 HOTEL DRIFTWOOD Port Blair Un-Classified 23 28 UDAY SUITES Trivandrum Un-Classified 45 29 HOTEL KRISHNA RESIDENCY Brahmapuri (Chandrapur Dist.) Un-Classified 10 30 THE FERN RESIDENCY Mumbai Un-Classified 71 31 THE GRAND KRISHNA ROOMS Bengaluru Un-Classified 60 32 HOTEL LE LAC, RANCHI Ranchi Un-Classified 54 33 STAR RESIDENCY Madurai Un-Classified 63 34 GOLDEN TULIP AMBIENT RESORT & SPA Panchkula Un-Classified 44 35 DAIWIK HOTELS Rameswaram Un-Classified 92 36 POONAM HOTEL Raipur Un-Classified 30

Restaurants

Sr.No. Name of Establishment City Covers 1 PIND BALLUCHI New Delhi 98 2 PUNJAB GRILL Gurgaon 48 3 FRESC. CO BAR New Delhi 48 4 PEELI KOTHI RESTAURANT Lucknow 54 5 GINGERMOON New Delhi 34 6 BURGS RESTAURANT Mumbai 50 7 BABA KA DHABA Nashik 50 8 VIHAR & RESORTS PVT. LTD. Visakhapatnam 120 9 SUBWAY Mumbai 30 10 ROADHOUSE BAR & GRILL Delhi 85 11 INFINITY Delhi 112 12 CAFE ON 3 Delhi 94 13 FOOD FIRST Mumbai 160 14 WAVES New Delhi 96 15 360 DEGREE Mumbai 90 16 CAFE DELHI HEIGHTS Gurgaon 50 17 MAY FAIR FOODS Ludhiana 85

Associates

Sr.No. Name of Establishment City 1 SUBHAS BOSE INSTITUTE OF HOTEL MANAGEMENT Kolkata 2 MAHATMA GANDHI MISSION INSTITUTE OF HOTEL

MANAGEMENT & CATERING TECHNOLOGY Aurangabad 3 COUNTRY ROADS HOSPITALITY PVT. LTD. New Delhi

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Keeping food simple is the key to attractive presentations. Clutter should be out and great food should feed our senses of both taste and vision, feels Naresh Kharbanda, Executive Chef, The Umrao Hotels & Resorts New Delhi. He talks about the changing habits of customers and how chefs need to address that change with innovations.

Homogeneity, consistency of flavours and taste

Q Your hotel is located on the Delhi-Jaipur highway. What

kinds of food preference requests does your hotel get?Our main guests comprise corporates with residential conferences and expats who are here for leisure trips. Food preferences usually consist of authentic varieties of regional dishes ranging from Lucknow, Hyderabad, Kashmir and the popular street food recipes. Rather than keeping the entire menu, we have inculcated all these aspects with small portions of each, keeping in mind the price so that visitors can choose small variants from each dish and relish the different regional cuisines in one sample platter.

Q What critical aspects about the profession influenced your

viewpoint towards food?As a chef it has been really interesting to face the wide aspects of challenges that globalisation brings. The challenge entails taking food to a new advanced level through more imaginative and innovative ideas. It is a science but presenting it well is an art. And when you have mastered both, you have won the gastronomic battle. Due to my passion for food, my culinary journey has been satisfying and

I have created distinctive dishes winning guests’ hearts.

Q In hotels, menus are standardised, yet food cooked

by different hands taste differently. Do you think chefs are handcuffed in terms of creativity in a hotel environment?Every hotel standardises recipes of each dish, and as a policy the preparation of the dish should follow this to constantly maintain the homogeneity, consistency with the required flavours and taste. A guest should get the same feeling every time he visits. If any innovative dish has been prepared and widely accepted by the guests, it has to be approved by the executive chef and only then do we include it in the menu with the desired recipes.

Q Chefs are expected to be more creative and detail-

oriented while maintaining complete control over flavour, presentation and the whole dining experience. Do these challenges erode the simplicity and elegance factors in a dish?Good food is no longer a mere culinary accomplishment. The proof of good

p Garlic grilled imported pork chops


food is not only in eating but also in the beholding. From this has evolved a new art form at fine-dining restaurants, ‘Art on a plate’, which is all about how food is made visually delectable for the customer. As much love and care is lavished on how food is presented on the plate as on how the table is arranged, with the focus being on ingredients. As tastes become more refined, the focus shifts to natural taste. The colour comes from the food itself, which is why white plates in large sizes are the order of the day.

Q How important is it for an existing property to keep

reviving its F&B offerings to keep the revenue returns high? What are the factors that contribute immensely to high F&B revenue in a hotel?Chefs spend more than a year trying to invent dishes that don’t just taste good, but are also visual delights. Keeping that in mind, visual appeal should not however, override the nutritional balance of what the plate contains. It is easy to go

overboard in garnishing a dish. But the first rule must prevail; keep it simple. Popular garnishes like lemon twists or slices, cucumber twists, carrot juliennes, carrot bundles, spring onion whisk, red chili flower, tomato wings and roses, chocolate and sugar can help you create some wonderful-looking plates.

Certain presentations like the classic white or earth tones complement food in all colours. And we should play with coloured crockery as vivid as turquoise to offset maybe a rich orange moist prawn preparation. Why not serve hot spicy Rasam in shot glasses? These can lure customers to crave for more and hence, more revenue.

Q What has been the most challenging aspect for you

in this profession? What are the characteristics according to you that make this professional truly unique/special?The most challenging aspect comprises the originality of food to be maintained

with innovative inputs. A simple style is much better than making a complex construction that leaves the guest confused, and unsure where to dig in. The saying - ‘perfect presentation is, perhaps, the most artistic and unique element of the culinary craft’ - always thinks of the plate as an empty canvas that needs a pictorial representation.

Q What is the trend you foresee taking shape in the Indian diet

pattern/cuisine culture?Trends say… dressing up food is taking cuisine beyond good taste. It now needs to be low on calories and also, has to look desirable. But it is not easy to infuse art into food. It requires patience, talent and time. Good presentation is a symbol of refined taste. Basics demand that the main food must be the hero on the plate and accompaniments should remain so. Keeping it simple is the key to attractive presentations. Clutter is out. Great food feeds our senses of both taste and vision.


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Food is increasingly becoming a proposition that is getting weightage from all sectors including aviation. And when

it comes to Indian food, international carriers are leaving no stone unturned to create a connect with Indian flyers through sumptuous Indian food on its menu. The recently held talent search on social media, launched by Lufthansa in partnership with The Leela Palaces, Hotels and Resorts, claimed to have uncovered thousands of original Indian recipes submitted by food lovers from different parts of the country. This allowed them to showcase and share their creativity with the world. A jury of celebrity chefs finally selected one winning recipe which is now going to feature on Lufthansa’s Star Chef menu designed to cater to the Lufthansa First and Business Class passengers as well as connoisseurs at select award-winning restaurants of The Leela.

StAr chef menU OnbOArd LUfthAnSAA unique social media initiative was carried out where celebrity chefs selected a winning recipe that will now be a part of Lufthansa’s Star Chef Menu onboard.

q all winners (From left): Axel Hilgers, South Asia Director, Lufthansa; Chef Surender Mohan, Corporate Sous Chef – Indian cuisine, The Leela; Chef Kunal Kapur, Master Chef, The Leela Kempinski Gurgaon; Navjot Singh, 1st runner up; Vandana Sethi, Winner; Sarika Mehta, 2nd runner up; Rajiv Kaul, President, The Leela Palace, Hotels & Resorts; and, Chef Thomas Brockenauer, Culinary expert - Asian region, Lufthansa

p Celebrating the winning recipe (from left): Chef Kunal Kapur, Master Chef, The Leela Kempinski Gurgaon; Chef Surender Mohan, Corporate Sous Chef – Indian cuisine, The Leela; Axel Hilgers, South Asia Director, Lufthansa; Vandana Sethi, Winner; Rajiv Kaul, President, The Leela Palace, Hotels & Resorts; and, Thomas Brockenauer, Culinary expert - Asian region, Lufthansa

p Winner Vandana Sethi with Chef Surender Mohan



Axel Hilgers, South Asia Director, Lufthansa said, “Our partnership with The Leela and the Star Chef initiative in India celebrates the extraordinary culinary traditions of this unique country. The Lufthansa Star Chef Contest, in turn, leverages the power of social media to tap into this heritage and customise the travel experience of our Indian passengers.” Rajiv Kaul, President, The Leela Palaces, Hotels and Resorts added, “We are delighted to offer the finest meals in the sky for Lufthansa’s discerning travellers from the royal kitchens of our signature restaurant Jamavar. The strong response the Lufthansa Star Chef contest has evoked, reinforces the success of this initiative and we are proud to enrich the experience of the rising star chefs.”

TeSTING FOR THe BeSTThe Lufthansa Star Chef Contest was launched on March 1, 2013, where submissions were invited of the ‘best original Indian recipe’ to a jury of Star Chefs Surender Mohan, Corporate Sous Chef – Indian cuisine, The Leela Palaces, Hotels and Resorts; Master Chef Kunal Kapur and Thomas Brockenauer, all of whom are known for their culinary excellence and innovation. Amongst the thousands of recipes received, the 15 best were short listed, and the ‘Top 8’ contenders, selected through a public poll, cooked live at The Leela Mumbai on April 25, 2013. As the final countdown began, gourmands voted among the eight finalists until April 18, 2013 on the Lufthansa India Facebook page. “The overwhelming response from people suggests that there are many delectable secrets hidden in our kitchens,” said Kapur. “Undoubtedly, it has been very challenging to select the best from such an inventive range of original recipes that mark our culinary heritage and traditions,” he added.

Mohan said, “The immense talent lying undiscovered and aspirations that run high seek a platform. This initiative provides just that opportunity for aspiring chefs to weave their wizardry to create delights worthy of such a competition.”

FROM DIFFeReNT INDIAN ReGIONSThe shortlisted participants hailed from Hoshiarpur, New Delhi, Nashik, Mumbai, Chandigarh, Bengaluru and Faridabad to name a few. Some of their innovative recipes include Kairi Murgh, White Ishtew, Fusion Chicken with Veggie Rice Wrap, Lapsi Rawa Bisibelle Bhath, Drunken Prawn Malai Curry, Khoye ki Subzi and more. Vandana Sethi, a homemaker from New Delhi, was declared the Grand Prize winner of Lufthansa Star Chef Contest in a zesty Grand Finale at The Leela Mumbai where 12 aspiring chefs, selected from contestants across India, for top honours in a live cook-out. Sethi won the battle of taste with her recipe for Khoye ki Subzi, which will feature in the Star Chef Menu onboard Lufthansa flights from India and at select restaurants at The Leela.

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T he openness of Aloft Ahmedabad greets all, and with five of this mid-market brand now operational in the country, Starwood

Hotels is making a statement. The island front desk is reminiscent of aloft style. The splash of myriad hues gives the lobby a look both inviting and full of energy. “That is what makes aloft so attractive,” explains Brian McGuinness, Senior VP, Specialty Select Brands of Starwood who flew down from the US as the new hotel laid out its welcome carpet during

Recently, the fifth Aloft property by the Starwood Hotels in India was launched in Ahmedabad. The mid-market hotel is set to cater to the growing number of young corporates travelling to the city by offering them a high energy environment that also allows them to be in their own space. SANJEEV BHAR



the end of May 2013. The first aspect of the hotel that leaves an impression is its ambience. The boldness with which colours have been used makes a sharp statement on the overall environment that would instantly connect with the young working class. “The Aloft brand is different by design,” McGuinness adds. According to him, it is a brand that addresses the feeling of a guest who wishes to be left alone but lonely. “Our lobby is such where one can sit down, do his work, be left alone and yet not be lonely because of the high energy of the

hotel. We are targetting the age group of up to 35 years who are business travellers and have clear likings with international taste and choice. We expect to emerge as ‘the’ corporate transient hotel in Ahmedabad,” he says.

FOR A BReezy STAyThe stylish and modern urban travellers are promised of a relaxed and breezy stay. Vikas Ahluwalia, Resident Manager of the property says, “We are targetting a young age group bracket and

The hotel expects to achieve average room revenue (ARR) of `4,200 in the first year of its operation

176-room hotel; opens with 100 rooms to begin with

Four types of rooms viz., king, double queen, splash and suite

tALking nUmberS

Aninviting space

All pictures of the hotel in this story have been taken by Nokia Lumia 920

dilip Puri MD India and Regional VP South Asia, Starwood Asia Pacific Hotels & Resorts

therefore, one will get a lively feel that resonate the mindset of our target group of customers. To say the least, aloft is about being ‘sassy and savvy’ that offers ‘space’.”

Technology-wise, this hotel allows guests to bypass the front office. McGuinness says, “aloft offers customers the convenience of tech-savvy features like receiving their room number allocation through SMS. In fact, in Starwood we are set to take hospitality technology to a level

of convenience where Starwood Preferred Guest (SPG) Card would act as a key card when the guest travels to any city to stay in a Starwood property. Thereby, seamless

aloft now has five properties operational in India. Brian McGuinness says that the company is open to brown field opportunities as well. “We must have open space and are ready to adapt ourselves to mould it to our requirements. Internationally, this is a four-star brand but it meets all five-star criteria in India,” he adds.

To market the brand in India, the company will rely on travel agents. “Travel agents now have a tangible product in Ahmedabad to see. We have launched the brand with ‘Style at a steal’ promotion. Apart from that we have a strong GDS presence and the booking promotion is in simulation now. Social media cannot be ignored in today’s business environment and therefore, the property will be actively promoted in this medium too,” he says. Further, the development of more Aloft properties will depend on developers who are going to drive the potential of this brand.

ALOft in indiA

brian mcguinnessSenior VP, Specialty Select Brands of Starwood

vikas ahluwalia Resident Manager of the property

Aloft hotels in India have successfully filled the void between upper-upscale and upscale hotels with their fresh, stylish, urban and tech-forward vibe, connecting travellers on their adventures

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information flow will allow customers to breeze into their rooms.”

The hotel offers Internet Wi-Fi free of charge in rooms and public places within the hotel. “The young corporate wants to remain connected and therefore, it is a vital consideration based on which they choose their hotels,” Ahluwalia adds.

SCOPe IN AHMeDABADAbout six months back, Ahmedabad only had 1,800 rooms in the 3-5 star branded categories. Ahluwalia informs, “It was predicted that in the next 24 months, the city inventory will double up with branded hotels being launched.” With the rise in the city’s economic stature, the scope of business is expected to increase and hotels usually carry out an assessment looking five years ahead. Hence, aloft is nicely placed.

There are certain USPs that aloft is going to capitalise on. These are mainly:l Distance – 20 min drive from the

airportl Location on the Sarkhej-Gandhinagar

Highway means – connected to Gandhinagar by a 20 min drive

l Drive in and out – 20 min drive into the main city of Ahmedabad, considering it is located on the outskirts of the city

l A number of GIDC companies nearby will constitute a good base for corporate travellers.

The hotel is mainly targetting domestic travellers. Dilip Puri, MD India and Regional VP South Asia, Starwood Asia Pacific Hotels & Resorts says, “The low cost carriers are connecting many small cities, which gives an opportunity for us to target the domestic market aggressively. We are deciding on places based on air connectivity to know how well a market will be fed for its room supply. At the moment, we have 10 operating hotels among aloft and Four Points by Sheraton and five more are under development.” The company is placing its hopes on the Ahmedbad market for the sheer number of corporate business travellers that is going to rise further mainly in

manufacturing, pharma, IT, biotech and textile sectors. “Aloft hotels in India have successfully filled the void between upper-upscale and upscale hotels with their fresh, stylish, urban and tech-forward vibe, connecting travellers on their adventures,” says Kumar Sitaraman, Chairman, Auromatrix Holdings. All aloft hotels in India are developed with Urbanedge Hotels, a special purpose vehicle (SPV) of Auromatrix Holdings. He adds, “The overall ambience sets it apart, and we look forward to strengthening our partnership with Starwood Hotels and Resorts with many more such properties.”

The low cost carriers are connecting many small cities, which gives an opportunity for us to target the domestic market aggressively


A rguably, I would put hospital-ity as one of the foremost options for a student looking forward to a lucrative future rather than just a career.

The matter of the fact that hospitality eventually turns out to pave the way for a rewarding career is a by-product of that choice. I say this because hospitality courses open up a wide field in front where one starts recognising the various challenges of any business operation. It is quite similar to that of Business Admin-istration courses. Personally speaking, it is a great ‘career choice’ for medium to high performers in schools. It is a perfect approach to get groomed and placed internationally with limited education in comparison to other professional courses.

Hospitality is also a good option for a student, who belongs to a lower or middle income section of the society, to understand international hospitality and get some hands-on experience and then strive for an assignment can be definitely termed lucrative. If the performance is good, an assignment abroad is a possibility these days. After a few years, a hospitality graduate can manage to earn a respectable remuneration. These reasons become a major driving force for children to opt for hospitality as a relatively easy career choice.

SUCCeSSFUL IN eveRy FIeLD Though hospitality courses are relatively easier theoretically compared to business administration courses, but by no means are they easy in reality. It grills students through paths that teach discipline, hard work, focus, passion, attitude, enhances personality, confidence, common sense and practically everything, which many other professional courses lack. It is primarily because the other professional courses have robust syllabi where the vital factors of growth get lost in the pages. Hospitality professionals are therefore generally successful in not just hotels or restaurants, but in any field of the service industry or administration. I personally feel that no matter which course one might be in, at least one year of hospitality is critical for the overall development of an individual in practical life.

It is good to find out that travel & tourism has been included in the curriculum of Classes XI and XII, by the Central Board of Secondary Education (CBSE). It would definitely give students an opportunity to learn the basic skills required for this industry, which are vital for life as well. This kind of skill-based teaching approach

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hOSPitALity:A foremost career choice

The saying is that the scope is endless in hospitality. It is true as hospitality would only continue to grow without seeing a downward trend for the next few decades

A hospitality professional still finds his or her way into a brighter future should he or she choose any other career option. Hospitality professionals are generally successful in not just hotels or restaurants, but in any field of the service industry or administration. It is because of the rigorous training approach a student goes through during hospitality education that holds them in good stead for future challenges. PIYUSH TYAGI

Piyush tyagi


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is crucial to build an interest among students to opt for hospitality course. Earlier, people would choose hospitality courses not by choice but because of lack of options. But, it is good to see the scene in education changing.

FOR A STRONG BASeThere are various career choices ‘hospitality’ education provides to an individual, should he or she decide not to continue with hospitality. That is an additional advantage for students considering the fact that our career choices change as we grow in life. Initially, a strong base is very critical to give a jumpstart to one’s career followed by a steady performance to make one a well rounded hospitality professional. Slowly, as one achieves all that is required to emerge as a strong brand of hard and sincere work, and the scope of growth increases focus. In fact, hospitality opens a plethora of choices from hotels to restaurants, to retail, aviation, administration, mall management, and so on. There is always plenty to choose from. After doing a course in hospitality, you are almost completely ready to face life in the real sense.

There is enough reason to believe that hospitality does wonders for an individual. Hotels are one of the few areas that have always understood the importance of continuous training. It is one of the key reasons why it is so easy to spot an hotelier among a group of professionals as unlike others, they would always be very critical and detailed for every minute aspect.

SCOPe AHeADThe scope is endless in hospitality, as hospitality will only continue to grow without seeing a downward trend for the next few decades. The growth will

certainly be aggressive in all cities and critical towns of the country, as viewed by various hotel developers. Hence, students can look forward to some of the key departments to choose from viz., Food & Beverage, Rooms, Revenue, Food Production, Sales & Marketing, Housekeeping and so on.

On the other hand, this has been an industry with long working hours. But slowly the reality is changing with small steps to make it more humane. Today life for hoteliers is far better than before with most of the companies opting for 5-6 days off a month. Thanks to the international entrants into this business sector who have brought this culture with them of good work-life balance. Some companies are even thinking to go

for even 7 days off a month, which if it happens would be a turning point to this flamboyant industry in India.

Further, India is slowly coming on the international arena as one of the best paymasters within the hospitality sector, which has seen a dramatic change that took place in the short span over the last 5-6 years. India is definitely going to be a well recognised hospitality market in the years to come.

Invariably, there have been many instances wherein hospitality professionals have found their way in one field

or the other; from investment banking to writing to marketing and branding. A hospitality professional can definitely survive in any situation because of the way he or she is trained to accept challenges and overcome them. With a trendy training approach and a sound working environment, ‘on-the-job’ and ‘off-the-job’ trainings have got a facelift. There is every reason to believe that hospitality professionals will continue to survive in all fields that they choose to explore.

(The writer is the Executive Assistant Manager of The Raintree Hotel, Anna Salai, Chennai. The views expressed by the author are personal.)

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Hospitality grills students through paths that teach discipline, hard work, focus, passion, attitude, enhances personality, confidence, common sense and practically, everything, that many other professional courses lack

There is enough reason to believe that hospitality

does wonders for an individual.

Hotels are one of the few areas that have always understood the importance of

continuous training

On June 3, 2013, a Memorandum of Understanding (MoU) was signed between the

Environment Department of the Delhi Government and about 35 hotels in the city to implement environment-friendly measures based on the Green Hotel Guidelines propagated by the department. The State Government has also set September as the deadline for the implementation of the operational steps.

MISSIONTo convert 5 star hotels into ‘Green Hotels’ by adopting Green Hotel Guidelines in order to improve the environmental quality of Delhi in terms of water, air, waste management and green power.

OBJeCTIveSThe objectives of the MoU are to address

the environmental issues concerned with the 5 star hotels in Delhi, particularly the Green Hotel Guidelines, framed by the Delhi Pollution Control Committee (DPCC), Department of Environment & Forests for promotion of environment friendly measures.

The hotels and DPCC will also create a framework on which to proceed and to delightfully pursue the activities they mutually agree upon and to implement it in a manner consistent with the terms set down in the MoU signed by them.

THe GUIDeLINeSObjectives/Targets/Performance criteria for hotels: To set up a dedicated Sewage

Treatment Plant/Biological Effluent Treatment Plant for treatment of entire wastewater up to tertiary level - by September 30, 2013;

To explore the possibility for reutilisation of treated wastewater to achieve the objective of zero discharge - by September 30, 2013;

To provide Rain Water Harvesting System - by June 2013;

To install Solar Water heating System/Heat recovery system for water heating - by September 30, 2013;

To provide decentralised facility/

equipment for conversion of organic solid waste into compost/biofuel or any other useful product - by September 30, 2013;

To convert/switch over from Oil-fired Boiler to Natural Gas-based Boiler, wherever Gas Supply is available - by June 2013;

To develop a Green Belt to create Buffer Zone from main roads - by September 30, 2013; and

To comply with other issues such as energy auditing/energy conservation measures, water auditing/water conservation measures, waste reduction measures, application of renewable energy, environmentally responsible purchasing practices with respect to Green Hotel Guidelines - by March 31, 2014;

ASSISTANCe/OBLIGATIONS OF THe GOveRNMeNT/DPCC/HOTeLS The technical committee of experts

constituted by DPCC will provide guidance/advice regarding the use of technology for compliance of Green Hotel Guidelines

DPCC will monitor the progress as per set milestones

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greenHotel Guidelines


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S tudying trends helps organisa-tions adopt new practices and perhaps create the next set of best-practices. The environ-

ment movement in India began in 1984 with the Bhopal gas tragedy and gained traction in the 1990s. Today, it has permeated into most enterprises via leg-islation, self-enlightenment, or through pressures from NGOs and the civil society.

A similar trend has been observed in the social domain, with many progres-sive companies adopting the principle of engaging with the civil society and attempting to lift large masses out of poverty.

Most companies tend to focus only on shareholder interest, though this is begin-ning to change and companies like ITC and a few other companies have gone into stakeholder engagement. Our triple bottomline philosophy has implemented water shed management in an area of 1,10,000, enabled in increasing the yield of 8,00,000 cattle; extending micro-credit to 40,000 women. All these initiatives have been carried out in rural parts of the country since 2000.In 2010, the Ministry of Corporate Af-

fairs came out with draft NVG - National Voluntary Guidelines covering social, en-vironment and economic responsibilities of business. The NGV guidelines drafted by the Ministry of Corporate Affairs were passed in the Lok Sabha and are likely to be passed in the Rajya Sabha soon.

The top 100 BSE listed com-panies have to report on the people, planet and profit front and are expected to spend two per cent of their net profit of the last three years on address-ing social challenges.

The Ministry of Tourism has also taken steps in engaging with the hotel industry to help

impart vocational training to underprivileged sections of

society, under the ‘Hunar se Rozgar Tak’ scheme.

In the context of passing social benefits to society, ITC Hotels made a humble beginning in 2001 when the chain cre-ated a menu consisting of the following initiatives:

l Employee volunteerisml Vocational training for orphansl Eco-design programme for teachers

and students

SOciAL innOvAtiOn

role of the tourism industryIt is vital to simplify the approach of an organisation in a manner that it enables a positive impact on its immediate external environment or the society at large. Increasingly, business organisations including hotels are imbibing those steps in their operations that fulfil their social obligation. This will definitely play a big role in uplifting the role of tourism in the country with a humane face to it. NIRANJAN KHATRI

Businesses should conduct and govern themselves with Ethics, Transparency and Accountability

Businesses should provide goods and services that are safe and contribute to sustainability ‘throughout their life cycle’

Businesses should promote the wellbeing ‘of all employees’

Businesses should respect the interests of, and be responsive towards all stakeholders, especially those who are ‘disadvantaged, vulnerable and marginalised’

Businesses should respect and promote human rights

Businesses should respect, protect, and make efforts to restore the environment

Businesses, when engaged in influencing public and regulatory policies, should do so in a responsible manner

Businesses should support inclusive growth and equitable development

Businesses should engage with and provide value to their customers and consumers in a responsible manner

nine PrinciPLeS Of ngv gUideLineS

niranjan khatri GM, WelcomEnviron Initiatives ITC WelcomGroup



l Greening of the supply chainl Employment for people with disabilityl Domestic help training programme

CReATIve INNOvA-TIve OPPORTUNITIeS FOR HOTeLSWhen conferences are organised in hotels, a backdrop is normally put up on the stage which has no value at the end of the day. Such vinyl backdrop can be sent to Goonj, an NGO in Delhi which makes temporary shelters for the homeless with discarded backdrops of conferences.

Innumerable sheets of paper left behind in the conferences can also be collected and sent to ‘Goonj’ for innovative recy-cling use.

In every city, there are NGOs which impart vocational training for under privileged children. Hotels through their training department can help them with contemporary knowledge in areas like housekeeping, horticulture and engineer-

ing as few examples so that the shortage of skilled labour can be addressed through this innovative approach.

Find innovative ways of eliminating waste by process changes or develop partner-ship with other stakeholders to find ways and means of redeploying leftovers for the hungry keeping food safety in focus, like the ‘dabbawallas’ of Mumbai have done elegantly with the untouched tiffin by colour coding and giving it to underprivileged children in Mumbai. The dabbawallas seem to have internalised Gandhi’s quote: “There are people in the world so hungry, that God cannot appear to them except in the form of bread.”

The ‘Hunar Se Rozgar Tak’ scheme speci-fies limited numbers. In my view, the industry should have a radical ambition in adding value to more disadvantaged num-bers, as opposed to the numbers specified by the Ministry of Tourism.

The industry needs to upgrade their knowledge of its own associates and man-

agers, by interfacing them with NGOs to enable them to learn to operate their enterprise with limited resources and a Six Sigma outcome.

Interface of this nature will help in mak-ing future hoteliers far more holistic and therfore efficient in their approach.

There is a saying in military language – ‘the more you sweat in peace, the less you will bleed in war’. An inference which could be drawn from this quote is that before the NVG guidelines are thrust upon the hotel industry through legislation, it is important for managers to begin understanding social issues ho-listically. They will then find that many of their operational challenges will be addressed seamlessly, helping them to deliver key services without hiccups in the future.

(The writer is the General Manager, WelcomEnviron Initiatives - ITC WelcomGroup. The views expressed by the author are personal.)

movements cover story chef talk news updates events beverage

movementsKUNAL CHAUHAN Resident Manager The Leela Palace New Delhi

iThe Leela Palace New Delhi has appointed Kunal Chauhan

as the Resident Manager. Chauhan brings with him over 13 years of hospitality experience. In the capacity of Resident Manager, he will oversee and drive operations and initiatives for the group’s flagship property in New Delhi. He is professionally trained from the Wine & Spirit Education Trust, London and has in-depth knowledge of the Food & Beverage sector.

He has earlier been associated with The Leela Group spearheading F&B affairs at The Leela Kempinski Gurgaon. Before taking up the current assignment, Chauhan led Project Development for The Leela Palace Jaipur.

VIjAy SETHI Chief Operating OfficerBerggruen Hotels

iBerggruen Hotels has appointed Vijay Sethi as the

company’s new Chief Operating Officer. He brings onboard a rich experience spanning 28 years in four verticals of hospitality and tourism - hotels, airlines, travel & tourism and healthcare. His principal field of expertise is in leading teams with focus, building a strong operational structure and creating a customer centric DNA in the organisation.

Before joining Berggruen Hotels, Sethi was associated with Thomas Cook India as SVP & Head, Tour Management & Customer Service. Previously, he was also associated with The Intercontinental hotel, The Leela Kempinski Hotel, Jet Airways and Asian Heart Institute in various leadership positions.

iKrishna Unni is the new General Manager of Alila Bangalore Hotel and

Residence. He comes with over 15 years of expertise in the hospitality industry. His key responsibilities will include - overseeing the group’s operations, expansion and growth in the country and building the brand within this diverse and challenging market.

Prior to joining Alila Bangalore Hotel and Residence, Unni held management positions with Sankara Hotel Nairobi, Kenya, JW Marriott Hangzhou and Courtyard by Marriott Hangzhou Wulin, Courtyard by Marriott Beijing, and China Hotel, a Marriott Hotel, Guangzhou, China.

Unni holds a Bachelor degree in Business Administration from Les Roches International School of Hotel Management, Bluche, Switzerland. He holds a Diploma in Associate of Science in Food and Beverage and Hospitality and Hotel Management.

KRISHNA UNNIGeneral ManagerAlila Bangalore Hotel and Residence

within the hospitality tradeNEw

fAcES

TARUN jAINCEO Square Root Hospitality

iSquare Root Hospitality has announced the appointment of Tarun Jain as CEO. In his new role, Jain will head the complete business for Square Root that includes Chi Kitchen and Bar, as well as all their future projects.

Prior to this, Jain was working as Vice President (Operations and Planning) with Lite Bite Foods. He was one of the first employees of the company in 2008 and contributed to the setting up of multiple hospitality formats. In a career spanning 18 years, he has worked in key operations leadership, marketing and training roles with Lite Bite Foods, Pan India Food Solutions, SFC Group (Dubai) and Nirula’s.



CHRISTOPHE GILLINO Executive Chef The Leela Palace New Delhi

KAPIL DUBEy Executive Sous ChefThe Westin Gurgaon, New Delhi

iThe Leela Palace New Delhi announced the appointment of

Christophe Gillino as their new Executive Chef. In a career spanning over 20 years, he will now oversee and drive the kitchen operations and initiatives for the hotel. His last assignment was with the Four Seasons, Marrakech.

With a passion for fine food and music, Chef Gillino believes in experimenting with new flavours. Having spent years working with some of the finest hotels across the world, he has a global outlook, possessing abilities and a variety of styles. He has mastered the fine dining techniques working with renowned chefs of the world.

iKapil Dubey has been appointed as the Executive Sous Chef of

The Westin Gurgaon, New Delhi. In his new role, Dubey will be responsible for managing the dining venues including PREGO, EEST, Seasonal Tastes, Daily Treats, Mix- Lounge and Bar, Splash, banquets and in-room dining.

His rich culinary experience boasts of brands such as Marriott International Baku and Dubai, Four Seasons Hotels and Resorts Maldives, One & Only luxury resort Dubai. Chef Dubey has been with Starwood Hotels and Resorts for close to three years and was part of the pre-opening team of The Westin Pune Koregaon Park.

iAnurag Mishra has been appointed as Assistant Financial

Controller in the Finance Department at The Westin Mumbai Garden City. With over five years of experience in the industry, Mishra had joined Starwood Asia Pacific Hotels and Resorts as a management trainee in the finance department.

Later, he headed the finance department at Le Meridien Coimbatore, Tamil Nadu. Mishra has also worked with chartered accountant firms. He has completed his chartered accountancy and is now pursuing an IFRS certification course conducted by ICAI in New Delhi.

ANURAG MISHRAAssistant Financial Controller The Westin Mumbai Garden City

SHAGUN SETHI Director of Sales & MarketingFairmont Jaipur

iThe newly appointed Director of Sales & Marketing, Fairmont Jaipur,

Shagun Sethi boasts a rich experience of over 11 years in the hospitality industry. Sethi comes to Fairmont with a successful career in Sales & Marketing and an expertise in handling leading brands such as The Oberoi Group and ITC Hotels. Prior to joining Fairmont, Sethi worked with The Oberoi Group as a Sales Manager - Key Accounts National Sales.

She is also a qualified radio jockey and has also worked with teams on projects involving AIDS awareness in slums and education of children as a part of the ‘Each one Teach one’ Programme. Her interests include creative writing, reading, travelling and human psychology.

KAARTIK GOyALManager - Revenue & Distribution Tux Hospitality

i Kaartik Goyal has been appointed as the Manager of Revenue and

Distribution at Tux Hospitality. He brings with him around four years of experience in the hospitality sector. An engineer, he has also done an MBA with his key areas including managing room revenue and online channel distribution of hotels. He started his career with The Leela Palaces Hotels and Resorts as a management trainee.

His new responsibility will involve taking the hotels under Tux Hospitality on online channels and making them the most profitable hotels with the highest market and revenue share. He will play the key force behind the enhancement and development of the current properties.

DHRUV SHARMAHead of OperationsTux Hospitality

i Tux Hospitality has appointed Dhruv Sharma as the new Head

of Operations. He brings with him an experience of 14 years. A Post Graduate in Hospitality Management, Sharma has worked as the General Manager in Choice Hotels International with four properties under his administrative purview. He has taken charge of numerous areas including - sales, purchase, personnel, accounts, engineering, uniform services and room sales, Food & Beverage, budget & budgetary control, general administration and leadership & corporate office relations.

He also gained tremendous exposure in the managerial cadre with his active engagement as the Group General Manager with the Avalon Courtyard, New Delhi and Avalon Resort, Mussorie.

products & services cover story chef talk news updates events beverage

The Swiss Army Knife manufacturer, Victorinox, is offering a mix of design,

functionality and quality for the much needed kitchen utility product. The new Victorinox 5 Piece Kitchen Set and the truly impressive Victorinox Standard 9 Piece Kitchen Block are something to go for. With laser tested cutting edge blades and state-of-the-art polypropylene handles, the Victorinox 5 Piece Kitchen Set and Standard 9 Piece Kitchen Block ease out an array of activities in the kitchen for you

– be it cutting, chopping, food styling and carving.

Further, the new Victorinox Expedition Kit Swiss Army Knife has a total of 41 functions and the impeccable Victorinox Rescue Tool. Offering everything from a barometer, to a window cutter, to a nail file, and even a digital clock, it is safe to say that these Swiss army knives truly gear you for any situation during your annual camping trip!

Smart & user-friendly curtain systems Curtains and blinds are vital for

hotel rooms, and Ozone is addressing the need with innovative products. It has introduced curtain & blind systems that are easy to operate by a remote control or a wall mounted switch. With fully programmable preset stop points and smooth, consistent movement, these curtain systems offer smooth and silent operation. These systems can be easily installed on any existing wall, ceiling or window casement offering the advantage of minimal change in your interior space.

The ‘Automatic Roller Blind System’ can be easily used for narrow windows and its tube is available at a diameter of 45 mm. These conform to international quality stan-dards for long life and is 1,50,000 cycles tested for hassle free movement of drapery creating hi-tech interiors with sophisticated looks.

Kitchen set and kitchen block

Crunchy FrappeCafé Coffee Day (CCD) has

introduced a delicious new beverage to its menu – Crunchy Frappe, a new addition to the ‘frappe’ line of beverages. A thirst quencher and a perfect tease to one’s taste buds, the all new Crunchy Frappe is a delicious beverage. It has also been observed that there is a rising trend towards liquid snacks and this beverage fills that need gap. It consists of a mixture of crunchy oreos dunked in a rich creamy ‘chocolaty’ meltdown. The beverage is a true treat for the taste buds and senses. The Crunchy Frappe has been introduced keeping in with the changing desires of customer taste and needs.


Presenting the superlative natural way of sleeping – Raha Naturals

is 100 per cent environmentally friendly and made from natural and sustainable material like latex & coir. Packed with amazing properties of natural latex which is hypoallergenic, anti-bacterial and

anti-dust mite, as these organisms do not thrive in natural latex, Raha Natural Mattresses offers the best combination of health and comfort.

Natural latex sheets are flexible and solid made by slowly heating and vulcanising natural liquid latex

that has been collected by hand, filtered, poured into large moulds and emulsified with air bubbles. Raha Naturals are manufactured by constituting high quality natural latex sheets with coir felt on heat tempered inner spring.

InnCRS is a software solution for central reservation system that offers

hoteliers having more than one property the capability to have a centralised reservation processing ability with a fully integrated management package backed by a full service and support programme. This system will provide the central reservations office with the ability to give better guest service, while achieving increased operational and management control and efficiency of the reservations.

On-line real time service: If a hotel has a website then InnCRS module can interface with it easily. The InnCRS System allows a potential guest

viewing the website to check actual availability, make a reservation and receive a confirmation in real time.


Central Reservation System

Natural mattress for sound sleep

I n a latest development for Electrolux Professional India, members of the governing body of the Indian

Culinary Forum (ICF) have accredited the Tandoor Concept by Electrolux for its innovation and perfection. The Tandoor Concept by Electrolux was developed in the Innovation Center in Gurgaon by the Electrolux Chef Academy, and Electrolux has been tirelessly sharing this concept in seminars, events and exhibitions with professional chefs all over India and the world.

Speaking about the Tandoor Concept, Chef Davinder Kumar, President ICF & Vice President F&B Production, Le Meridien New Delhi stated, “With adequate & relevant research in Indian cuisine, Electrolux has very successfully

adapted, developed and showcased the Tandoor Concept, incorporating it in their programme designed for ovens which they are now successfully marketing in India. This is a great option for professionals and organisations as the concept successfully demonstrated the application of technology to cook traditional Indian cuisine to perfection in less time and energy - efficiently.”

Speaking on the occasion, Kim Underhill, Regional Head South East Asia and India, Electrolux Professional said, “It gives me immense pleasure to see the Tandoor Concept successfully developed at the Innovation Center in Gurgaon, suitably supported by the Electrolux Chef Academy at Italian headquarters. This concept can be applied

worldwide and has the potential to take the Indian cuisine to greater heights.” Marco Guerretti, Head of Region 8 and 10, Electrolux Professional added, “Since late 2010, immense work has been put to perfect this concept. Detailed research has been carried out to innovate and bring out the Indian flavours and textures. Electrolux chefs, kitchen consultants as well as customers have been engaged in detailed discussions and intense workshops to put it to test, and we now have a winning concept.”

events cover story chef talk news updates f&b beverage

The Tandoor Concept innovation t Certificate presentation by ICF governing body to Electrolux Professional

t Electrolux Chefs presenting Tandoor Concept in air-o-convect Touchline

q Chefs Davinder Kumar

and Shaju Zachariah present

certificate to Kim and Marco

of Electrolux Professional


beverage guest column technology products & services travel explore fhrai desk analysis

T he Westin Mumbai Garden City celebrated World Environment Day that is observed on June 5 every year to promote awareness on the importance of

preserving the biodiversity, the need to identify problems related to the environment and ways to take corrective action.

By noon, the children from BalVikas (a local orphanage) arrived at The Westin Mumbai Garden City. The hotel associates set up many fun-filled activities and delicious SuperFoodsRx for the children. They thoroughly enjoyed the drawing competition and entertaining games. The children did their bit in saving the environment by planting trees and then they gorged on the mouth-watering SuperFoodsRx snacks. Anup Dey, Chief Engineer quoted, “The environment gives us so much that this is a little bit that we can give back to the environment. Every human being needs to protect the natural environment. It’s our natural duty to preserve the environment in the best way we can.”

Celebrating World environment Day

T aj Safaris along with Ibex Expeditions and The Outdoor Journal came together to host

the first-of-its kind Outdoor Speaker Series at the Taj Palace, New Delhi. The series aimed at delivering a platform to boost adventure travel in India by bringing together some of the world’s top international and Indian explorers presenting their experiences and adventures to an exclusive audience.

The innovative speaker conclave in-cluded sessions addressed by distinguished

speakers Apoorva Prasad - Climber, Snowboarder, Founder of The Outdoor Journal, Susan Hunt - Mt. Everest Climber and Mandip Singh Soin - Ex-plorer, Mountaineer and Founder of Ibex Expeditions. Attended by corporates, avid travellers and eminent explorers, the evening culminated with cocktails and scrumptious finger snacks. The Outdoor Speaker series brought together incred-ible tales of courage, exploration and adventure by men and women dedicated to pushing the limits in their pursuit of an outdoor lifestyle.

S heraton Hotels & Resorts announced the global roll-out of its signature wine programme to

430 hotels around the world. From Asia to Europe to the Americas, Sheraton Hotels & Resorts is raising a glass and betting big on its premium wine programme with a global celebration. Sheraton Social Hour is hosting a 24-hour ‘Toast Around the World’ at Sheraton Hotels & Resorts across the globe, including Edinburgh, Mexico City, Bali and Bengaluru.

The festivities kick off in Asia with celebrations at the Sheraton Hong Kong Hotel & Towers and Sheraton Shanghai

Pudong Hotel. A celebratory toast will be passed virtually, including Sheraton Bali Kuta Resort, Royal Orchid Sheraton Hotel & Towers, Bangkok; Sheraton Bangalore Hotel at Brigade Gateway and around the world until it reaches The Sheraton New York Times Square and The Sheraton Waikiki for the conclusion of the day-long global celebration. Guests at Sheraton Bangalore Hotel at Brigade Gateway experienced the premium wine collection from across the globe as they raised a toast to staying connected.

“Travel is about people and people like to stay connected. Our goal is to become a destination for a great wine experience

no matter where your travel takes you. Social Hour is designed to create and foster social interactions among guests. We believe the programme will help us enhance our guest experience,” said Martin Wuethrich, General Manager, Sheraton Bangalore Hotel at Brigade Gateway.

Sheraton’s global wine programme ‘Toast Around the World’

Outdoor Speaker Series hosted by Taj Palace, New Delhi

p Taljinder Singh, GM, Taj Palace New Delhi p Apoorva Prasad - The Outdoor Journal p Mridula Tangirala, Director - Operations, Taj Safaris

events cover story chef talk news updates f&b beverage


beverage

O n June 5, 2013, celebrating the Environment Day, The Imperial had organised ‘Green

Luncheon’ for opinion makers to share a range of initiatives which the hotel has applied to reduce carbon footprint, implement effective waste management, sustain recycle measures and energy conservation, etc. The luncheon included specialties like Sautéed greens with sesame and brown garlic, Spinach and fresh ricotta cannelloni with butter garlic and Ratatouille amongst other exotic dishes in the special menu designed by Chef Prem Kumar Pogakula, Executive Sous Chef, The Imperial New Delhi.

The commitment of the hotel to the principles of environment sustainability has been handled at all

levels with meticulous management of energy efficiency, water management, eco-friendly amenities, sourcing local and organic food, Earth Hour, amongst others. Vijay Wanchoo, Senior Executive Vice President & General Manager of the hotel said, “We have always demonstrated a commitment to environment conservation, whilst providing its guests with experiences which will enhance the awareness and understanding of the environment. The Imperial’s key initiatives and significant efforts have been modeled to encourage healthy tourism and eco-balance. An exclusive lobby décor for the occasion for the World Environment Week is designed to create awareness amongst guests to contribute towards environment conservation and be conscious about it.”

Towards strengthening ‘green’ commitment

guest column technology products & services travel explore fhrai desk analysis

RNI No. DELENG/2000/1230Posting Date 15-21 (Every Month)

Postal Reg. No. DL-(C)-01/1294/2012-2014 at MBC-1Date of Publication 12-06-2013

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Fhrai June 13