46th fhrai colour combination sustainable cuisine · 2017-11-15 · visit fhrai website: fhrai...

Colour Combination

Colour Combination

Colour Combination

Sustainable Cuisine

Sustainable Cuisine

Sustainable Cuisine

Subodh Kant Sahai, Union Minister of Tourism; Ratan Marothia, President FHRAI & Subhash Goyal, Chairman STIC Travel Group

46th FHRAI Annual ConventionBangkok, Thailand



fhraimagazinefhraimagazinefhraimagazine

FHRAI MAgAzIne SepTemBer 2011 5Visit FHRAI Website: www.fhrai.com

[Contents]

September 2011President’s Message

Secretary’s Message

Cover Story

FHRAI Convention 2011

16 PATA Travel Mart 2011

18 news Updates

24 Design

Colour Combination

30 Texation

Stock Valuation and the Income-tax Law

32 Marketing

New Banqueting Avatar

38 COO Talk

Interview with Rita Shah

40 FHRAI Awards

44 Update

From the desk of M D Kapoor

46 View fromt the Top

HDPB to go online

48 F&B

Kitchen Works for Sustainability

54 Technology

Entertainment in technical realm

58 Supplier Talk

Sleep Studio

60 Movements

64 Chef Talk

Chef Sanjeev Kapoor

66 Upcoming events

6

8

10

16

18

24

32

30

38

40

44

46

48

54

58

60

64

66

Editor Deepa Sethi

Advertising gunjan Sabikhi

Design Alpana Khare

neeraj Aggarwal neeraj nath

FHRAI REPRESENTAIVES ON THE EDITORIAL BOARD

Hony. Secretary, FHRAI Vijai Pande

Marketing S.P. Joshi

FHRAIB-82, 8th Floor, Himalaya House

Kasturba Gandhi MargNew Delhi 110001

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This issue of FHRAIContains 64+4 pages cover

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Cover: Subodh Kant Sahai, Union Minister of Tourism; Ratan Marothia, President FHRAI and Subhash goyal, Chairman STIC Travel group at the PATA Travel Mart 2011 in new Delhi

6 FHRAI MAgAzIne SepTemBer 2011 Visit FHRAI Website: www.fhrai.com

Pres

iden

t’s M

essa

geDear members,

At the very outset, I must thank our esteemed

members for their overwhelming response

to the forthcoming FHRAI Convention in

Bangkok. Your support and encouragement

will undoubtedly act as a catalyst for FHRAI to

present a grand and truly memorable event.

I must share with you that the choice of Bangkok, Thailand, as the venue was guided

by a strategic intent to promote India in a major ASEAN country both as a captivating

tourist destination and a lucrative market for foreign investment in our rapidly

growing hospitality sector. You will be pleased to note that our pivotal issue of focus

will be an exploration of the myriad opportunities that are available for our industry

to actively collaborate with the Government through innovative Public-Private

Partnerships. Accordingly, we have scheduled extensive sessions to discuss such

collaborations in diverse areas including sustainable development, skill development

through the Hunar se Rozgar Yojna, promoting safe and honourable tourism,

strengthening wellness tourism as a growth segment, using tourism as an economic

driver of community development and reorienting our hospitality education

framework to better reflect the national priorities and evolving market dynamics.

The convention will also provide a compelling opportunity to expose our members to

contemporary global trends and industry best practices. As part of our endeavour to

support entrepreneurial capacity building in the sector, we will conduct technical sessions

by noted experts on finance, brand-building, marketing, service excellence and IT.

I am confident that this broad and ambitious agenda which we have drawn up for the

convention will make it a truly value adding experience for you and your colleagues.

I look forward to the opportunity to personally meet all of you in Bangkok.

Ratan Marothia

President

[Message]


[Message]

Secr

etar

y’s M

essa

geDear Friends,

It is a moment of great opportunity for the Indian

hospitality industry. As India emerges as one

of the leading economies on the World stage,

our business is growing both domestically

and internationally. More and more Indians

are travelling for pleasure and business and at

the same time, people around the world are

discovering the beauty of this great country.

It is therefore more imperative that the entire

industry comes together to promote India as

a leading destination. All stakeholders of the Indian tourism and hospitality industry

need to come together and instead of promoting different properties or in some

cases, services, we need to promote India as a destination. We also need to reach out

to different segments of potential customers in terms of their interests. For example,

South East Asian countries have become an attractive destination for golf tourism –

they provide all the world class facilities at much cheaper rates. Similarly we need to

brand our destinations and market them to discerning business travellers or heritage

tourists. In India, we have all the options from scenic natural beauty to wildlife, from

adventure tourism to pilgrimage – hardly any country in the world can provide such

variety. Price advantage is also an additional positive factor. The need for the hour is

therefore to present India as a superior yet budget-friendly destination.

I would also like to focus on another area of concern for the industry. Hotels are forced

to give out a high percentage to travel agents – in some cases it has become as high as

50 per cent or even more. This situation is clearly unsustainable. This is seriously hurting

the business of budget hotels in particular. If we have to make our business viable and

make it grow then it is highly desirable that the entire industry joins hands to bring

the commission down to more realistic levels, which would create win-win situation for

both the parties. As a long term strategy budget hotel Industry also needs to focus on

promotion, brand building and leveraging technology to offer direct booking through

internet. Efforts in brand building and promotion will pay off only when we commit

ourselves to transparent benchmarking. Technology could also be used to assure first

time customers on certain aspects of the property like location, rooms and certain

services etc. I firmly believe that with mutual cooperation and use of technology we

would be able to grow together. We welcome you in Bangkok.

Vijai Pande

Hon Secretary


The 46th Annual Convention of the Federation of Hotel & Restaurant Associations of India (FHRAI) will be held between

October 11 and 13, 2011 at Montien Riverside Hotel in Bangkok, Thailand. The federation zeroed in on the Thai capital after several other places were discussed and considered. It is learned that the Thai authorities have given the hotel federation an attractive package,

which propelled the association to opt for Bangkok. Post-convention tours are being offered to Phuket, Pattaya and Chiangmai.

This annual convention is one of the sought after events in the Indian hospitality industry and is widely attended. Through this convention, FHRAI seeks to provide its members with a vibrant platform to engage with key stakeholders including industry veterans,

entrepreneurs, top policy makers and civil society representatives. The theme chosen for this year’s Convention is ‘Emerging Innovations in the Hospitality Industry Vision 2020’. One can anticipate vivid debates and discussions on the myriad competitive and strategic dynamics which will shape the industry in the forthcoming decade.

eco efficiency Eco-efficiency is achieved by the delivery of competitively-priced goods and services that satisfy human needs and bring quality of life, while progressively reducing ecological impacts. In other words, it can be defined as ‘creating more economic value with less environmental impact.’

Eco efficiency in tourism means minimal damage to environment and exploitation of natural resources. The FHRAI, which believes very strongly in this mantra, will take up this topic as a subject of discussion at the convention.

As active participant Suresh Kumar says, “In every business there is an opportunity to reduce the impact on environment by analysing processes of each industry and enhancing resource efficiency, which helps in mitigating climate change and reducing the burden on environment.”

He further adds, “There are many tools available today which will help us to achieve this objective but the simplest form to identify low hanging fruit is to analyse each process and look for opportunities to reduce consumption through product substitution, product phase out and enhancing efficiency by

FHRAI Convention 2011

[Cover Story]

The FHRAI Convention, to be held in Bangkok in October, promises to bring to the fore many issues and dynamics designed to shape the hospitality industry in the coming years


innovative design.”

An ecotourism Success Story Eco Tourism consists of tourism which also takes care of the environment without endangering the fragile environment. Examples are like going on expeditions to the North Pole and South Pole or to the Jungles of Africa, South America, in the Indian mountains, lake areas and farm houses for an agro tourism experience. It is imperative to visit these places, enjoy them and leave behind only your footprints.

Sustainable Tourism The aim of sustainable tourism is to ensure that development is a positive experience for local people and the communities of that area. With increased footfalls of tourists, the deep need today is that tourism like other sectors be planned and managed suitably. Sustainable development of tourism is possible only if it follows the guidelines and principles laid down. Hotels and restaurants play a very large role in sustaining the communities living around their properties, with jobs and purchasing power. Considering its importance, sustainable tourism will receive wide coverage in the convention and many participants are expected to debate on the topic.

Safe and Honourable TourismThe convention will focus on the ‘Code of Conduct for Safe and Honourable Tourism’, declared by the Ministry of Tourism. On September 27, 2010, in India, almost 250 members of the tourism fraternity came together and pledged to abide by the ‘Code of Conduct for Safe and Honourable Tourism’, which the

Ministry of Tourism, Government of India, had launched on July 1, 2010.

The Code of Conduct lays down a set of guidelines for the travel and tourism industry to ensure that all tourism activities in India protect the dignity, safety and right to freedom from exploitation of both tourists and the local population. It aims to strengthen safe tourism in India both for tourists and the local population. It is a guideline to be adopted voluntarily by the tourism industry and its operators.

Hunar Se Rozgar Programme The Ministry of Tourism has consistently been innovating to increase the productivity of the hospitality industry. Acknowledging this, the convention will highlight their Hunar Se Rozgar Programme, which was launched to enhance employable skills among youth belonging to economically weaker sections of society.

The number of beneficiaries under the programme has already exceeded the target set for the current financial year. The target for the current financial year was 5500 persons to be implemented by 35 institute of hotel management, seven food craft institutes, two 5-Star hotels and the State Governments of U.P., Orissa, Kerala, M.P. and Punjab. However, by December last year, 5672 persons were already trained and another 712 were undergoing training under this programme. 5610 persons were trained under the programme as against the target of 5000 during 2009-10.

This initiative was taken to bridge the gap of skilled manpower in the hospitality sector. Considering its success and acceptability, it has been decided to expand the coverage in terms of number of beneficiaries as well as courses offered.

environmental Pledge for Hotels, Resorts, Travel Agents & AirlinesI pledge to be a partner in conducting environmentally friendly operations in our hotels, resorts and restaurants and pledge to undertake certain specific actions mentioned below:

1. We will introduce the use of recycled paper for our stationery and other publicity items such as brochures, menu cards, etc. and establish a recycling programme.

2. We will convert wherever possible from the use of polythene bags to paper bags, cloth bags and other alternatives.

3. Where possible, we will convert to solar power such as solar heating and lighting etc. to reduce the use of thermal electricity.

4. We will introduce the system of separating recyclable and non-recyclable garbage emanating from our operations and dispose non-biodegradable garbage in a responsible way, so as to not harm the local environment.

5. Wherever possible, we would recycle water by incorporating water treatment schemes. We will also make storage and catchment facilities for rainwater to be used for our operations.

6. We pledge to conserve the ecology, animal and bird life of the area our properties are located in.

7. We will encourage plantation of saplings and greening of the local environment.

8. We will limit the burning of firewood and use alternate sources of fuel, for both cooking and heating.

9. In keeping with the local landscaping, we will incorporate architectural styles typical to the area, thus blending harmoniously with the local environment.

10. Wherever possible, we will use local employment for our business to enhance the economy of our area.

[Cover Story]


The Montien Riverside Hotel is a spacious resort hotel located on the banks of the Chao Phraya River. It is centrally located and

linked by the expressways. Travel time from Suvarnabhumi Airport to the hotel is just 45 minutes. It is a mere 10 minutes away from Bangkok’s entertainment centres and major shopping areas, which are connected by the hotel’s complimentary shuttle service. All the hotel’s rooms and suites command panoramic river views, complemented by excellent facilities, gracious Thai hospitality and impeccable service.

This 27-storey deluxe hotel offers 462 luxuriously appointed guest rooms and

suites, including 69 Executive Rooms, equipped with an executive desk, remote controlled colour TV and radio with 24 hours satellite channels, IDD telephone, personal eletronic safe, private bathroom with separate shower cabin, smoke detection safety system and sprinklers. From the opulence of a magnificent lobby to the superbly appointed rooms, Montien Riverside Hotel ensures the perfect stay in one of Bangkok’s more relaxed, yet readily accessible, riverside hotels. In addition to superior guest-rooms, the hotel also offers Executive Floors where the accommodation affords an extra touch of luxury. Facilities include butler

service and complimentary breakfast and cocktail hour at Executive Lounge. Wi-Fi internet access is available throughout the hotel. The other rooms fall under the category of Superior and Deluxe besides the Executive, Family, Queen and King Suites.

The hotel has a magnificent Grand Ballroom, with a capacity of 12,00 people, and ten other function rooms. This makes the Montien Riverside Hotel an ideal destination for exhibitions, conferences, seminars, incentives and banquets.

This hotel also boasts of superb culinary finnese and guests can choose from a number of cuisines - Thai and

The epitome of Thai hospitality, Montien Riverside Hotel is everything and more that a discerning traveller, business or leisure, can ever hope for

MontienRiverside Hotel

[Cover Story]


Vietnamese at Sai-Chol, Chinese at The Emperor and Italian at Harbour View. While The Cafe is convenient and ready to serve 24 hours with popular international dishes, guests can also enjoy outdoor dining on seafood in the evening at Sala Rimnam or experience night cruising and dining in an elegantly converted Thai rice barge, the Montienthip. There is a live band at the Lobby Lounge and the hotel’s extensive range of karaoke hit songs and equipment ensures fun and frolic at the Sonic karaoke lounge.

Besides this, there is an outdoor swimming pool with sundeck, a spacious landscaped garden area around the hotel, 24-hour satellite channels, a fully equipped gymnasium, men’s and ladies’ sauna and steam rooms, aerobic dance studio, traditional Thai massage, oil massage, foot massage and sports massage. One can also enjoy a game of table tennis or hang out at the Pool bar.

This is one hotel that definitely lives up to the meaning of its name ‘Montien’ which means ‘royal residence’. The hotel group has consistently offered facilities and services of the highest standard. Over the years, they have established a reputation for offering modern accommodation combined with a style of service that is uniquely and traditionally Thai.

[Cover Story]


Sahai inaugurated the PATA Travel Mart 2011 with a ceremonious lighting of the lamp on September 7, 2011, marking the beginning of the international show.

Soon after the lamp lighting ceremony, RH Khwaja, Secretary, Ministry of Tourism, who is also the Chairman of the PATA India Chapter, along with the PATA Interim CEO addressed the media on the focus of PTM 2011 to build business for all the participating stakeholders.

“The new PATA is changing for the better. In the past two months, we have

undertaken several key initiatives to rise to the expectation of all our members, and to build business for them. We have also identified critical areas of future business. We are working on creating an online platform to provide real time statistical insights to our members,” said Bill Calderwood, Interim CEO, PATA.

“Our PATA Travel Mart is a great and tangible way of building business. At PTM 2011, we have ensured 38 scheduled meetings each for our participants with quality buyers and sellers,” he added.

Inauguration of PTM 2011PATA Travel Mart was inaugurated by Subodh Kant Sahai, Union Minister of Tourism, in the presence of several eminent dignitaries and other stakeholders. At PTM 2011, there will be at least 38 scheduled meetings each for all participants with quality buyers and sellers.

[PTM 2011]

Above: ratan marothia, president FHrAI with ms. Dra. SB. Wiryanti Sukamdani, CHA, Chairperson, Indonesia Hotel & restaurant AssociationBelow: ratan marothia, president FHrAI with ms. emiko Iwasa, Secretary General, Japan Hotel Association


Sarovar Hotels and Resortsopens Park Plaza, Ahmedabad Sarovar Hotels & Resorts, has announced the launch of Park Plaza, Ahmedabad. This is company’s second hotel in the city, the first being Sarovar Portico. It is located in the commercial district of Ahmedabad and has 90 guest rooms and suites, according to the company release.

Commenting on the hotel’s opening, Anil Madhok, Managing Director, Sarovar Hotels & Resorts said, “Ahmedabad is a hub for education, IT and enjoys industrial importance in India. There is a definite requirement for quality accommodation in this city for business and leisure travellers. We are delighted to offer a premium product at attractive rates.”

In the F&B front, the hotel offers Gardenia, an all-day dining multi-cuisine restaurant and The Oriental Blossom, a speciality restaurant. The hotel also offers access to board rooms and banquet facilities for small meetings, conferences, wedding receptions and other social functions.

Australian QSR Country Chicken comes to India Australia’s quick service restaurant chain Country Chicken has forayed into India. The company has tied-up with Chennai-based Star Quick Service Restaurants Pvt Ltd (Star QSR). Country Chicken intends to invest Rs 200 crore to put up 300 stores in the country, 80 per cent of which will be in the ‘express’ format.

According to Rama Krishna, CEO, Star Quick Service Restaurants Pvt Ltd, Country Chicken will appoint master franchisees for different regions and these master franchisees will in turn appoint franchisees to set up outlets in the country.

“However Country Chicken, along with Star QSR, will invest and set up a centralised kitchen (processing plants) in various places depending upon the number of outlets in and around that region,” he said. These centralised kitchens will supply processed chicken and pizza range with ingredients to ensure standardised product quality across outlets.

According to a report in The Hindu Business Line, the domestic restaurant market is pegged at Rs 43,000 crore out of which the quick service segment accounts for a fifth of the market share. “This particular segment is growing at 41 per cent a year,” Krishna added.

[News Updates]

The Westin Gurgaon, New Delhi opens its Executive Club Lounge The Westin Gurgaon, New Delhi has opened its lounge. Westin Executive Club Lounge is located on the seventh and eight floor and can accommodate up to 80 guests. The lounge will be accessible to SPG Platinum guests and patrons residing in Executive Suites and Club level floors.

According to the company release, Westin Executive Club Lounge is open round the clock and has a library, large screen plasma TV, contemporary bar with spirits from well established brands, free Wi-Fi facility and house phone. The lounge is also equipped with the business centre facilities for the guest and the facilities include fax, printouts, photocopy and complimentary Internet access to every guest in the lounge.


[News Updates]

Mövenpick Hotels & Resorts enters India with property in Bengaluru The Swiss Hospitality Company has opened its first property in India, the Mövenpick Hotel & Spa Bangalore. The five-star hotel also introduces 24- hour rate concept to Indian market.

Located near the main business districts of the city and a 30-minute drive from the airport, the hotel has 182 rooms and suites. With 24-hour rate concept, guests staying in executive club rooms or suites can enjoy a variety of convenient benefits such as 24-hour rate starting from the moment they arrive. This will help international travellers taking early morning or late evening flights. The hotel has complimentary high-speed Wi-Fi connectivity in all rooms and public areas. All rooms contain flat screen LCD TV with integrated media systems. There is a selection of four dining and entertainment options for guests including 24-hour ‘My Place’ restaurant, the Obsidian bar, featuring a striking 1920s art deco interior design, the Italian restaurant Mezzaluna and the soon-to-open Perfect Sky, the hotel’s rooftop restaurant and lounge.

The opening further augments the close ties between India and Switzerland, which covers everything from trade to movies, with the European country’s stunning scenery providing the backdrop to many Bollywood films. There is dedicated floor for banqueting facilities that includes a grand ballroom and seven meeting venues. The hotel also features Sohum Spa that has eight treatment rooms and extensive selection of Ayurvedic therapies in addition to Oriental and European healing techniques.

Mövenpick Hotels & Resorts has strong expansion plans in India and has recently announced a second property in the country, the Mövenpick Dharamshala Resort & Spa, an exclusive 110-room resort in the Northern Indian Kangra Valley due to open in 2013.


[News Updates]

Lemon Tree Hotel has been bestowed with the prestigious – NCPEDP MphasiS Universal Design Award. The award acknowledges organizations playing a pivotal role in making life more accessible for people with disabilities. Every Lemon Tree hotel has a room for differently-abled guests and public areas are made easily accessible as well. The hotel also employs over 100 employees with disabilities (EWDs) across its 14 properties. It works closely with experts to arrive at comprehensive and innovative training modules that enable them to perform.

Rahul Pandit, President & COO, Lemon Tree Hotels said, “The design

concept for our hotels builds into it ways of providing easy access to guests with disabilities. We are happy to make all our guests comfortable in our hotels and take great pride in our infrastructure and facilities.”

Mixology stepping up its presence in IndiaRichard Lambert, Global Brand Ambassador, for Cointreau, the world’s most famous Orange Liqueur was in India recently. He urged mixologists and bartenders from India to put their thinking hats while they shook and stirred cocktails. Richard, on his first visit to India, shared innovative tips in the bartending world, sought to create exquisite cocktails using concepts from Molecular Mixology.

Cointreau is an authentic choice of top bartenders and mixologists in the smartest and the most fashionable bars. It is an essential ingredient used by prominent mixologists and found in the original recipes of the most popular cocktails, including Margarita, Cosmopolitan, Side Car and White Lady.

In the exciting Cointreau cocktail workshops held at Hotel Sheraton, Saket, Richard shared information on Cointreau’s attributes and superiority including the brand’s history (the original Triple-Sec), authenticity (recipe unchanged), quality (the best orange liqueur), and usage (the heart of iconic cocktails).

‘Sampan’ opens at The SuryaaOffering flavours from kitchens across Asia, ‘Sampan’ is a one stop Pan Asian Restaurant offering South Asian cuisine.

A panoramic view of Delhi spellbinds every visitor to this address in the heart of South Delhi. The rich wooden texture on the walls and ceilings are highlighted by Oriental style custom crafted artifacts. Chinese letters are cleverly used as motifs in the open kitchen and the entrance door.

While the ambience eases you with its warmth, the vast selection of popular and not-so-well-known culinary treasure promises an unforgetttable experience. The new menu is dotted with the best from China in terms of remarkable Cantonese, bold Sichuan, traditional Mandarin, new-age Shanghai and Beijing cuisines. The South-

East Asian section offers lesser known jewels from Myanmar like the delicious Monhinga, Mandalay curries and the Panthé.

The Thai selection is extensive with robust Massamans, the hung lay from north and the Penang style seafood and commercial styles from Bangkok. Relish the East Asia with

Vietnamese Popiah, Indonesian Sambals, Malay Rojak and the Japanese Hitoku with the universally popular Singaporean chilli crabs.

The Japanese selection is an aesthetic collection of Ceviche style Sashimi, Chirashi Sushi, Hina Matsuri Bentou, Tendon to a Macha-Misu. The Teppan station plays a host to skilled chefs tossing anything from Foie gras, Prawn Cabrera to Uzura Quails apart from the Somen and the Udons. A range of exclusive seafood like a Halibut, Black Cod, Scallops, and Blue Fin Tuna has been incorporated to occupy a pride of place.

Lemon Tree Hotels awarded with NCPEDP MphasiS Universal Design Award


[News Updates]

Aloft, the specialty brand by Starwood Hotels & Resorts Worldwide, Inc is set to increase its global portfolio to more than 70 hotels by 2013. It has recently launched Aloft New York Brooklyn, Aloft Zhengzhou Shangjie and Aloft Haiyang in China and Aloft Coimbatore Singanallur in India, thus having a total of 52 hotels around the world. Aloft will continue its global expansion with six additional hotels slated to open by the end of 2011, each in an international market, including China, India, Thailand, UK, Panama, and Costa Rica.

“Aloft Hotels’ success comes from rewriting the rules of our industry, from the unprecedented pace of new hotel openings to its complete reinvention of the select-service category,” said Simon Turner, President of Global

Development, Starwood Hotels & Resorts Worldwide, Inc. He added that demand for Aloft in US has been particularly healthy and the potential for additional growth in fast-growing economies like China and India is enormous.

In the Asia-Pacific region, Starwood Hotels & Resorts Worldwide, Inc has 12 of the 27 hotels in the Aloft brand’s current development pipeline. By the end of 2013, Aloft plans to open six additional new properties in China including hotels in Yancheng, Haiyang and Guangzhou, according to the company release.

Design-led, tech-savvy Aloft has also reported consistently high guest satisfaction scores since its launch. Aloft Hotels’ social guest experience, with the

buzzing re:mix lounge and happening w xyz bar, earned select hotels within the portfolio designations on TripAdvisor’s 2011 ‘Top 10 Trendiest Hotels in the US’ and ‘Top 10 Trendiest Hotels in the World’ rankings.

“Aloft has become a kind of living-social brand, not just a lodging option. Aloft is a place guests come to connect with design, technology, and each other. The brand’s, guest satisfaction scores, strong revenue performance and ability to consistently steal market share are signs that Aloft is speaking the language of the next generation traveller and creating the kind of place where they want to spend their time,” said Brian McGuinness, Senior Vice President of Specialty Select Brands, Starwood Hotels & Resorts Worldwide, Inc.

‘Aloft to increase its global portfolio 70 hotels by 2013

Ranbanka Palace, Jodhpur unveils ‘The Jodhana Wing’ for guestsRanbanka Palace, the heritage hotels in Jodhpur, Rajasthan and residence of Maharajadhiraj Sir Ajit Singh‘s grandson Raj Kumar KV Singh announced the launch of ‘The Jodhana Wing’. Taking heritage holidays to a whole new level, the Jodhana wing offers an unparalleled royal experience exponentially heightened by access to the royal family’s own chefs and craftsmen.

Kanwarani Shweta Rathore, Director Ranbanka Palace said, “The addition of the new wing and implementation of its unique concept has been a gratifying journey. We have succeeded in developing a comprehensive Royal

experience which integrates the many intricacies of this near-forgotten lifestyle.”

Overlooking Ranbanka’s famed courtyard and flanked by Umaid Bhawan Palace on one side and Mehrangargh fort on the other, the Jodhana wing houses 15 exclusive suites. Guests of the Jodhana wing can partake in rare pleasures hitherto inaccessible to travelers and visitors. Antiques from the best craftsmen in the region can be made available in the comfort of your room.

Staying at the Jodhana wing also opens doors to many other royal pastimes and

passions. Guests will receive passes to special events and parties including Polo matches taking place in Jodhpur. They can experience Signature Spa therapies of the Rajputana era in the comfort of their room or by the Baradari at the pool side. The restaurants at Ranbanka Palace are famous among locals and travelers alike. Special performances by kaalbelia dancers, puppet shows and traditional music recitals, private dinners soaking the magnificent views from the many terraces or the lush gardens. A dedicated team of specialists ensures a bespoke holiday pre-empting and addressing every need and whim.


India records 4.02 lakh FTAs in August 2011 India has recorded 4.02 lakh Foreign Tourist Arrivals (FTAs) during August 2011. There were 3.82 lakh FTAs in August 2010 and 3.7 lakh in August 2009. This has resulted in a growth of 5.3 per cent in August 2011 over August 2010, as compared to a growth of 3.3 per cent registered in August 2010 over August 2009. FTAs during the period January-August, 2011 were 38.19 lakh with a growth of 10.2 per cent, as compared to the FTAs of 34.67 lakh with a growth of 7.6 per cent during January-August 2010 over the corresponding period of 2009.

According to a PIB release, Foreign Exchange Earnings (FEE) during August 2011 were Rs 5,734 crore, as compared to Rs 4,620 crore in August 2010 and Rs 4,115 crore in August 2009. The growth rate in FEE in rupee terms in August 2011 over August 2010 was 24.1 per cent as compared to 12.3 per cent in August 2010 over August 2009. FEE from tourism in rupee terms during January-August 2011 were Rs 48,013 crore with a growth of 15.9 per cent, as compared to the FEE of Rs 41,437 crore with a growth of 22.6 per cent during January-August 2010 over the corresponding period of 2009.

FEE in USD terms during August 2011 were USD 1,264 million as compared to FEE of USD 992 million during August 2010 and USD 851 million in August 2009. The growth rate in FEE in USD terms in August 2011 over August 2010 was 27.4 per cent, as compared to the growth of 16.6 per cent in August 2010 over August 2009. FEE from tourism in terms of USD during January-August 2011 were USD 10,678 million with a growth of 18.7 per cent, as compared to USD 8,997 million with a growth of 30.7 per cent during January-August 2010 over the corresponding period of 2009.

[News Updates]


[News Updates]

Ascot opens two serviced apartments in India, aims for 4000 units by 2015The Ascott Limited (Ascott) has opened two serviced residences in India within a month. The 96-unit Citadines Richmond Bangalore opened on August 1 while the 187-unit Somerset Greenways Chennai had a soft opening August 29, 2011. Ascott is an owned serviced residence business unit of CapitaLand

Besides Citadines Richmond Bangalore and Somerset Greenways Chennai, Ascott has five other serviced residences with more than 1,100 apartment units under development in India. The five properties are scheduled to open in Ahmedabad, Bangalore (two properties), Chennai and Hyderabad by 2015. Ascott will have seven properties in India and over 1,400 apartment units. It will be worth more than US$ 250 million (Rs 1,125 crore) when fully developed.

Their strategy for India is to expand in high growth cities with strong demand for international-class serviced residences. Besides Bangalore, Ahmedabad, Chennai and Hyderabad, they will look at extending their footprint to other cities including Mumbai, Pune and New Delhi. Their target is to grow from current 1,400 apartment units to 4,000 units in India by 2015.

To celebrate the openings of Citadines Richmond Bangalore and Somerset Greenways Chennai, Ascott is offering special promotional rates till 31 December 2011.

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ColourCombination

[Design]

PRAVeen K SIngH

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[Design]

Designing comes to the centrestage in contemporary properties to provide guests with maximum comfort and a wow experience. Apportioning a proper colour combination is an integral part of designing and plays a crucial role in terms of giving a property a thorough feel, imparting an admirable look to it.


Designing has created an effect and is believed to be the most important aspect that differentiates one property

from another. It is not just about how good a hotel looks or how new the design elements are. It is about the sense of arrival a customer gets the moment he gets out of the car at the front porch; about the ambience of the lobby and journey to the room, the warmth of the spaces in the hotel and the sense of quality. Quality is the key word. It is not only about how rich a material looks and how different it is but also about detailing, workmanship and conferring a proper colour combination to bring out the best in a good design.

Experts feel that designing environments that satisfy hoteliers require understanding of the current and future use of space. Designers work to provide aesthetic and productive solutions to hotel owners’ design needs. They take into account the function of the space or spaces, traffic flow, ease of use, proper lighting, workflow, durable finishes, safety and other considerations unique to owners’ projects. Designers consider owners needs, lifestyle, preferences, tastes, time frame, budget and building codes when preparing a preliminary plan. Once the owners jointly establish the scope of services for a project, a designer guides them through a plan on how to accomplish their goals within a budget.

When undertaking large projects, the experience and skill of certified interior designers can save restaurant owners’ countless headaches, delays and ultimately money. “They can steer in the right direction when making choices as to what to do, in what order, how to

get it done and where the money is most effectively spent,” describes Ritu Bhatia Kler of Total Integrated Design (TID), a Singapore-based hotel design company.

Designers decide the overall ambience of a property and determine the colour match of the curtains with the interiors. The allocation of beds and interiors of the rooms are studiously designed by them. The entire exercise takes a number of brainstorming sessions.

Using ColoursIt is widely known that lines and forms, colours and textures, designs and spaces, make the aesthetics of a property, each one contributing in its own way to the ambience.

Kler explains that while designing, designers first understand the target market, identify the end users, the city, the country, its culture and any other demographic considerations. “Then we look at the architect’s design and decide on the interiors; spaces are to be proportionate and flowing; zoning has to be functionally correct. Then comes the aesthetic parry with materials colours, etc. Design is not limited to your walls, furniture, lights and artwork. It has to be consistent,” says Kler.

For InteriorsThe importance of colours in design is fundamental as it can mar a decent design theme if not handled appropriately.

According to Sarabjit Singh of Fab Interiors, use of different shades should always be planned according to the overall theme of the hotel or any particular space (be it a restaurant, banquet, hall, room or any other facility).

[Design]


[Design]


Lighting has a special effect on colour. Designers today are intelligently using lighting designs to enhance the effects of different colours. In order to create a cozy and profound experience, lighting is designed to meander through backlit panels and bay lighting. Ambience lighting is created by hanging pendant lights on each table.

Kler describes that lighting up a wall is very important. “For example, if you do gold leaf or accent texture paint and you don’t shine light on it properly or you use tubelight instead of halogen or spot lights then there is no point in doing texture on the wall.”

Future TrendsIn terms of future trends in colours, texture paint is widely being used in new properties. Experts suggest that products of Oikos offer more varieties in India. Also, a new company called Armacot has entered the Indian market. “Though its products are more expensive, they are more durable and easily available in the country now,” says a designer with an international design firm.

There’s one more material which has

just recently started to catch designers’ fancy. Experts advise that Corian from DuPont offers endless possibilities, one of which can be used as wall decoration and some of them can be used for backlit panels as well.

“Virtually seamless, Corian creates a subtle, inviting backdrop for any environment – a ‘blank canvas’ that can be decorated using advance techniques, allowing designers to add character, customisation and communication to their vertical designs,” explains Rohit Jain, a designer with TID India.

“Its colour palette includes over 140 shades which further includes whites, neutrals, pastels, earthy hues, dark and black tones, bright solids and, of course, the translucent ones,” he adds.

Colour combination presents visual interest and a sense of order. Creating harmony through colours and visual experience is what a good designer aims at.

If the colour combination is not congruent, it becomes lackluster and muddled. For hotels, designers create a pleasing look so that guests get an inner sense of warmth.

“The colour scheme of furniture and upholstery should be looked into keeping in mind the overall colour scheme of the space. Minimalist design invites neutral earth tones or subtle colour tones keeping in line with contemporary design. Though, of course, we can use an accent colour that means one colourful wall with a different colour,” explains Kler.

She states that sometimes simple accent colour paints can do wonders. Also, use of colour scheme for furniture and upholstery creates a unique experience for guests.

[Design]


[Taxation]

Generally speaking every person carrying on business is permitted within the parameters of the Income-tax Law to adopt any system of accounting. Broadly speaking, there are two

systems of accounting generally followed by the business community. Whereas the first system of accounting is known as Mercantile System of Accounting, another system of accounting is popularly known as Cash System of Accounting. Whenever a new business is started, the choice lies with the businessman to adopt the method of accounting as per his desire. There is no compulsion by the Tax Department for keeping the accounts in a particular manner. The above are the main guidelines concerning the method of accounting to be followed by a businessman. However, the corporate tax payers are required to maintain the accounts on Mercantile basis. Section 145 of the Income-tax Act, 1961, provides that in case the accounts are not properly maintained, the books of account can be rejected by the tax officials and the income will then be computed based on the best judgment of the Assessing Officer.

One of the most important aspects concerning maintenance of the accounts is with reference to the valuation of the closing stock of a business enterprise. Section 145A of the Income-tax further provides that the valuation of stock should include the amount of any debt, duty, cess or fee paid or incurred to bring the goods to the place of location on the valuation date. Thus, due to the specific provisions to the above effect in the Income-tax Act, all tax payers must value closing stock by including the above mentioned items.

Another important pertinent question which would come to the minds of tax payers is how to value the closing stock of a business enterprise. Well, it is really very simple to value closing stock. The choice lies with the tax payer to adopt the system of stock valuation as he would like to do. Generally speaking, the general rule of valuation of the closing stock is to value the stock at the cost price or the market price, whichever is lower. However, the important point is that whatever system of valuation of closing stock has been adopted by the assessee, the same should be maintained on a regular basis. If, however, the assessee desires a change in the method of valuation of the closing stock, then it is possible for the assessee to change the valuation concept of closing stock provided it is a bonafide one and is followed regularly thereafter. This implies that one cannot change year after year the method of valuation of the closing stock. This has also been the decision of the Honourable High Court in the case of CIT v. Bharat Commerce and Industries Ltd. 240 ITR 256. It may be noted here that keeping of the stock register is of great importance for every business enterprise because it is the stock register, which is a means of verifying the assessee’s accounts by having a quantitative tally as opined by the Supreme Court of India in the case of S.N.N. Chetiyar v. CIT 38 ITR 579. However, sometimes it may happen that there is no stock register and merely because there is no stock register, the Assessing Officer cannot just presume that the account books must be false. In the case of Pandit Brothers v. CIT 26 ITR 159, it was held that the absence of stock register cannot amount to be a material for rejection

Stock Valuation and the Income-tax Law

The choice lies with the tax payer to adopt the system

of stock valuation

Tax and Investment ConsultantTax Guru CNBC Awaaz

By Subhash Lakhotia


[Taxation]of the books of account of the assessee. The main purpose of maintaining the stock register, from the point of view of the Tax Department, is to find out whether the income of the assessee can or cannot be property deducted from the method of accounting regularly employed and followed by the assessee. This was the observation of the Supreme Court of India in the famous case of Chhabildal Das Tribhuvan Das Shah v. CIT 59 ITR 733.

The rejection of the accounts by the Tax Officer by invoking the provisions of Section 145 would be justified in a situation where the raw material by the assessee is shown in terms of weight while the manufactured goods are shown in terms of the length or the number of goods. This has been the view of the Honourable judges of the High Court in the case of Howrah Trading Company Private Limited v. CIT 67 ITR 582. The Tax Department would also be justified in rejecting the accounts of the assessee where there is no daily stock register and the yield as declared by the assessee in the accounts is comparatively low. This view is of the Honourable judges of the High Court in the case of Punjab Trading Company Limited v. CIT 53 ITR 335. Likewise, if the stock tallies are not available with the assessee and the sales details are not recorded in the accounts with identifiable details, the accounts of the assessee can be rejected. This has been the view in the case of Kishinchand Chellaram 114 ITR 671. It may also be noted that various High Courts have held that if no proper books of accounts are kept and no details are maintained regularly, the accounts can be rejected by the Tax Department.

Sometimes, a question arises as to what happens in a situation where in the business of the assessee higher wastage takes place. This issue has been answered by the Honourable judges of the High Court in the case of R.B. Bansi Lal Abirchand Spinning and Weaving Mills 75 ITR 260, when it was held that the accounts of the Assessee cannot be rejected merely if higher percentage of wastage has been done by the assessee particularly where the particulars are maintained to the extent possible and feasible. There may also arise a situation where the assessee maintains regular books of account as also the stock register, in which case the accounts cannot be rejected. But it may be noted that sometimes the assessee gives a separate valuation to the bank in respect of the stock of goods and articles. Now the question is whether in such a situation where inflated stock has been given to the bank, can the books of account be rejected?

There have been certain decisions of the High Courts on this point wherein the High Courts have held that merely due to inflation of the stock statement, which has been given to the bank, the rejection of the books of account of the assessee will not be justified. The accounts can be rejected only based on the facts and circumstances or the peculiar situation of the assessee. It may be noted here that the valuation of stock is very important and the Supreme Court of India long back in the case of CIT v. British Paints India Limited 188 ITR 44 opined that the importance of stock valuation is to find out the correct determination of the profits or loss of the business enterprise. However, a method of accounting as has been adopted by the tax payer consistently and regularly cannot be discarded by the Tax Department.

It has been the firm view of the Supreme Court of India in the case of United Commercial Bank v. CIT 240 ITR 325. Whenever the question arises of the valuation of the closing stock, the tax payers should always remember that, as pointed out above, it is possible for them to adopt any system

of accounting as they desire. Similarly, the assessee can adopt the concept of valuation of the closing stock at cost price or market price, whichever is lower. But different methods of closing stock for different items is not permissible under the Income-tax Law. Those doing business sometimes face a problem with regard to valuation of their closing stock, which is old and which is to be discarded and such other stock the value of which has gone down considerably maybe because it cannot be used now by the assessee due to technological changes or due to expiry time or due to whatsoever other reason. In such a situation, it is also possible to value the stock in trade as Nil. This was the view of the Honourable judges of the High Court in the case of K. Mohammad Alam 56 ITR 360. Once in a while, some of the persons engaged in business find a peculiar problem in their case. They find that at the close of the accounting year their value of closing stock is at a lower value because they feel that the market price of the closing stock will be lower now but later on finally when the goods were sold, they were sold at a higher price. And

this higher price was subsequently realised for the closing stock which was valued at a lower rate as on the closing date of the accounting year. In that situation also the accounts of the assessee cannot be rejected and merely because closing stock was valued at a lower figure and sold at a higher figure subsequently will be no ground to reject the books of account. This has been the clear cut view of the Honourable judges in the case of Boltamt Transformers Limited v. CIT 217 CTR 254.

When we talk of closing stock, it may also be noted here that when all those persons who are engaged in business, whether trading or manufacturing, take recourse to the system of computation of income based on the principles of presumptive income, it is immaterial whether the assessee maintains the books of account or not and whether they maintain the stock register or not. Thus, small business people whose turnover is up to `60 lakhs can easily opt for tax computation based on presumptive system whereby only 8 per cent of the turnover will be treated as the income of the assessee and then there would be no hassles of even maintaining the stock register and also no hassles of having tax audit.

In conclusion we may just add here that all those engaged in business must very carefully make it a point to maintain stock carefully so that the account books of the assessee are not rejected by the Assessing Officer by invoking the provisions of section 145 of the Income-tax Act, 1961.

There may also arise a situation where the

assessee maintains regular books of account as also the stock register, in which case

the accounts cannot be rejected

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NewBanqueting Avatar Banqueting has come off age. It has become a genre all together where being innovative and adaptable rule the game. New methods of banqueting are conceived everyday to create something real out of the imagination of new-age clients. However, the hotel industry is not complaining.

Banqueting is not just fancy food, light and sound event anymore. It is all about thinking out of the box, putting together a great

show, each one better than the previous. Listing new trends of banqueting is not an easy job as it is evolving every day. Gaurav Wattal, Director Food & Beverage, Goa Marriott Resort & Spa, puts it wonderfully, “Banqueting has evolved from the traditional smorgasbord of food, which was put together in chaffing dishes

and served to guests towards customised culinary experiences. Today, clients expect the quality of food and presentation to be as elaborate and precise as they would have in a restaurant buffet.”

emerging TrendsThe mantra of presentation and packaging has not left banqueting untouched. Aman Kumar, F&B Manager, Jaypee Palace Hotel and Convention Centre, Agra says, “We have observed

how our clients have turned towards creating a theme for their event and get down to details. Coordinated colours, lighting and flower arrangement have gone up by several notches.” Echoing the same thoughts, Suman Jhulka, Complex Director of Catering Sales, the Westin Gurgaon and The Westin Sohna Resort and Spa, says that the need of the hour is to be innovative as people are ready to experiment with different themes.

Creativity and freshness are, thus,

[Marketing]


[Marketing]


sought at every step even for the cuisine and menu.

Sherman Almeida, F&B Manager, Courtyard by Marriott, Mumbai International Airport, informs, “New trends definitely involve cutting edge presentation and innovative food presentation.

Clients stress on seasonal, regional and healthy menu options. The new trend is to do away with regular chafers, silver trays and mirrors. Creative meeting breaks are welcomed.”

Wattal adds, “The trend has moved towards live and interactive cooking stations with fresh food being cooked in front of guests. We have moved on from traditional menus to more elaborate cuisines. People love to try a new cuisine and take an active part in deciding what they would like their guests to experience. It is no longer the chef ’s choice menu but an elaborate display from various parts of the world, chosen by the client. From Punjabi, Mughlai and Lakhnawi, we have moved to Thai, Japanese and Lebanese. Street Food Stations are also seen at times.”

Outdoor Banqueting Going beyond conventional banquet halls, hotels are using their outdoor lawns, gardens and courtyards to organise events. How is this idea fairing with clients? Almeida answers, “It is an experience enhancer as opposed to a dry indoor service occasion for guests. Outdoor spaces are providing options for limitless themes and can be utilised for pre-function space, social-do, friendly matches, small get-togethers, birthday parties and theme parties. They usually ensure segmenting

Banqueting Trends catching up fast• Guests appreciate being out in the

open at destination hotels

• Hand and Foot Spa sessions, fish pedicure and reflexology organised in open spaces

• Outdoor spaces provide options for limitless theme based events

• Thai, Japanese and Lebanese to Indian Street Food is served

• Cutting edge presentation and innovative food presentation

• Seasonal, regional and healthy menu options

• Live and interactive cooking stations

• Theme-based events

[Marketing]


off an area or zone, making the space appear warm and intimate as opposed to an intimidating ballroom.” Wattal believes that it is also destination-specific, “In a place like Goa, people prefer hosting their events outdoors as they get to experience the beaches and view of the sea.”

Kumar agrees, “The advantage of using outdoor spaces is that these are usually bigger than inner spaces. The design and set up is not compromised due to space constraints.” Westin Hotels frequently use open spaces for dinners and cocktails.

There are sure benefits of outdoor banqueting over their conventional counterparts. It breaks the monotony of an event if the hotel uses adventurous

themes and interesting decor options to match the outdoor space. The buffet can be better spread and it is easier to serve people. Live food stations can be handled in a better way in outdoor events making the event interactive. Hand and Foot Spa sessions, fish pedicure and reflexology can be organised in open spaces with guests having ample space to move around.

From a hotel perspective, it definitely saves costs through small changes like not running air conditioning as well as wear and tear of the area. Guests also appreciate being out in the open, especially when travelling to destination hotels.

Perils of OutdoorsApart from the weather going haywire, excessive noise, temperature dip,

requirement of lights and insects or pests are some of the common problems that an organiser faces with outdoor events. The challenge also lies in the fact that most outdoor venues (unless specifically planned) have a problem of being far from the kitchen. During winter, it is difficult to maintain the food temperature and storage. The production and services team have to put in a lot of hard work to create the right ambience, maintain proper hygiene and offer quality food outdoor.

Unlike a banquet hall, it takes a longer time to set up equipments for outdoor events. As stress on live stations is more, equipments need to be really taken care of and maintained. Shifting of merchandise takes a lot of manpower and is time consuming.

Keeping the entire area warm during winter is also a challenge.

Theme-based BanquetingEvents based on special themes have climbed the popularity ladder in recent times. On one hand, theme gives focus to preparation while, on the other, it is difficult to fulfil requirements of clients, especially on a short notice. Themed events are, however, in great demand with more focus on minimal decor, lighting, technology and service.

Almeida informs, “Banqueting has become far more personalised. Corporate houses are opting for environment-friendly packages like ‘Green Meeting’, serving organic cocktails and fine dining experience. For themes and decor, hiring expert teams is the way to go.”

Wattal says, “Theme banqueting is great experience for guests and, at Marriott hotels, there is a lot of emphasis on it. We also offer themed coffee breaks during conference such as spa breaks, where therapists give teaser shoulder massages. We also serve light spa cuisine, herbal tea, fresh juice and fruits. The corporate guests are, thus, pleasantly surprised. This does involve a lot of preparation but also helps to create memorable a experience for guests and hosts.”

Jhulka says, “Theme banqueting gives a unique experience to guests. The event is planned keeping rthe theme in mind and every other related aspect, from food to ambience.”

Theme banqueting satisfies clients by offering them something of their choice. Theme events indeed need more preparation time as the staff focus to create something real out of the imagination but it is picking up fast and how.

[Marketing]


[COO Talk]

now when you have refurbished your hotel, what are the most unique features of The Hans Hotel, new Delhi? How has it translated in the rise of overall selling?We started the process of revamping and upgrading a couple of years back and the process is still on. It was not just giving a face-lift to the hotel and the various facilities, but to the brand also. In the process, we have come up with a new logo for the hotel. All these have really helped in creating a unique brand of The Hans Hotel. We have tried to carve a distinctive identity of the hotel. What according to you are the critical issues concerning the hospitality sector at the moment? Does The Hans Hotel address those issues at the property level?The major issues concerning the industry today is the security of guests and staff. The second most important issue that is affecting the market is the economic slow down in European countries and the United States, which is further leading to a hold back in the leisure market segment.In terms of security measures at our hotels, we are taking full precautions and adopting various measures for the safety of all our guests.

Steering the growth pattern

Chief Operating OfficerThe Hans Hotels, New Delhi

Rita Shah

Also, we are trying to maintain our occupancies by increasing our domestic leisure market, which is increasing by the day. Hospitality has long been synonymous with the hotel industry. Any changes in trends of hotel business have wide scale implications on an otherwise diverse industry. What might be an opportunity for a traveller can be a matter of survival for hotels. It will not be an oversimplification to suggest that the emerging concepts in the hotel industry reveal an atmosphere of stiff competition.

For instance, one of the characteristics of the service industry is tangibility. While the product is tangible, service is intangible. Although it is easy to improve the quality of a product anytime, it is difficult to improve the quality of services because service is always of a temporary nature. As a hospitality manager, the first rule of any good quality service is that one should know their customer very well. Above all, it works as the expectation of a guest and the perception of management.Moreover, customer satisfaction is most important for any corporate to survive and to continue to get a new customer it costs five times more. Every satisfied and loyal guest in turn can get an organisation five new guests, saving huge costs to the marketing department. I strongly believe in repeat customers and have incorporated that in all our hotels. I also stress on the

Along with the concern of security of guests and staff,

the second most important issue that the hospitality sector is facing today is

the economic slowdown in European countries and the

United States, which is further leading to hold back in the

leisure market segment.


[COO Talk]importance of knowing the customers requirements and making special efforts to satisfy them.

What are the best practices or operational excellence you have incorporated in your hotel that is making the stay comfortable and pleasant for any guest? How do you assess their expectations and whether those have been met by your hotel?Amid growing concern over environment friendly services, a majority of travellers now prefer Green and Eco lodgings. Several surveys have revealed that guests will pay anywhere from a nine to ten per cent premium on the already advertised prices.

Can you cite some of the emerging trends in hotel operations?What can be stated as a welcome relief for the educated traveller might pose real challenges for the hotel business. To better understand the scenario, it should be noted that hotels are presently facing severe shortages in occupancy rates, which are low. Some experts agree that a trade off may lead hotels into removing free amenities that include little bottles of shampoos, jams and free basket of fruits and, in most cases, free breakfast also.

How do see the issue of low retention of human resources in the hospitality sector? The hotel industry gives employment to a very large proportion of part time/ full time workers, who after gaining substantial experience, leave for other lucrative jobs at restaurants and outdoors. Lack of trained manpower and new hotels opening is

one of the primary reasons for low retention rates. The industry gurus are already thinking of ways to attract and retain qualified workers by increasing pay scales and reducing long working hours. The top management is now devising constructive methods that will retain existing workers by sponsoring education and creating attractive career paths.

As a lady COO, what kind of disparity do you see in the sector, where there has been an enduring tussle of roles in terms of men versus women? What success mantra would you like to give to the sector?The early years of my career were not really difficult but rather awkward as all my male colleagues did not expect much from me and thought I was there just to add glamour, or that I was a college dropout just passing my time before I got married. When they realised that I was an economics honours graduate and serious about learning, they avoided me as if I was from Mars.

I made it a point to spend 15 to 16 hours in the hotel. Luckily, more and more men wanted to spend time at home due to added responsibilities. This gave me an edge over my colleagues and I was able to show my dedication to my work. Although only housekeeping positions were considered for women, I still managed to head other departments like F&B, MM&D, front office and sales besides housekeeping. I have expanded my network to engineering and maintenance now and I am taking care of some of our new five-star projects also.

I have always encouraged women to give their inputs and innovative suggestions so that they can cultivate their talents and abilities and create an atmosphere of continuous improvement.


[Awards]

FHRAI Awards taken to a new highThe prestigious FHRAI Awards are given every year in various categories in response to applications from the hospitality industry. Kamlesh Barot, Director, Barot Hotels Pvt Ltd, currently president HRAWI and vice-president FHRAI 2010-11, shares a note with us in the hope that it might trigger ideas to take the industry to a new level.

“You may be aware that FHRAI gives awards in various categories to applications from our industry, now for more than a decade. Going through the applications for 2010, I was able to cherry-pick a few from those which appealed to me.

At the award ceremony in the FHRAI Agra convention, while giving away the awards, I took one unanimous approval from all the nominees present, that I could publish their applications for case study, in our Association news magazines for you, readers.

It gives me great pleasure to share this one to start with, in this country-wide circulated FHRAI news magazine. I had committed doing this in my Presidential wish-list (acceptance presentation) at our HRAWI’s AGM, last year. This paper might trigger a few ideas that you would like to do differently in your outfit, surely not duplicating things as it is from here, but creating the same wow factor. If you like this effort, kindly mail me a line on [email protected] so that I continue this exercise, from all the ones I have marked and kept for sharing with you.

The first that caught my attention while assessing the applications for FHRAI award 2010 was:1. Conducted food festivals on a quarterly basis to bring

about a refreshing change for the connoisseurs and regulars

2. Launched two new menus within a span of six months to break the monotony and ensure repeated patronage of the regulars

3. Launched the much sought after Bar-be-cue at the pool side during winter season which resulted in additional revenue

4. Re-launched an Indian restaurant and is presently the talk of the town

5. Complete overhaul of the buffet set-up at regular intervals to entice all buffet users.

6. Arranged an open air musical extravaganza during the new year’s celebration which resulted in sell-out turnover

7. 46 % revenue share of the city against 42% of last year8. 2% increase in rooms par day 67% against 65% last year9. l4% increase in room nights10. 20% over and above the nearest competitor in revenue

accrual Projects/Activities

1. War on wastage program for all executives and HOD’s2. Detailed and regular tracking and analysis of breakages,

spoilage resulted in achieving the targeted figures by a comfortable margin.

3. Strict monitoring on daily supplies from stores, resulted in minimizing undesirable wastage thereby decreasing the overall expenditure.

4. Redefined the par stock for operating and consumable supplies through extensive study of the consumption pattern of all items.

5. Implemented strict food and beverage controls so as to reduce undesirable wastage.

6. Intensive awareness campaign on energy saving and its implication on expenses

7. Energy audit of the hotel by an outside agency8. Weekly monitoring of expenses with all HOD’s9. All daily operation including daily purchases approved

from GM office resulting in strict control on daily orders10. Energy saving lamps wherever possible11. STP water being used for gardening12. 2008- 2009 Water consumption was reduced by 10416

kilo litres


[Awards]13. Installed water meters in all the area to keep the

consumption record of water14. New urinal sensors installed in the staff/executive/public

area15. Sensor taps installed in the staff lockers/executive lockers

and cafeteria to reduce the water consumption16. 0% discharge of sewage water to municipal corporation

line17. New 250 meters GI pipeline laid and connected with the

STP line for the gardeners to use the water in the lawns/Golf course

18. 200 years old Natural Wells cleaned and restored to fulfill the garden’s water demand

19. Modifications and compressors replaced in the machines, which were operated on R-12

20. Modification in the STP plant of capacity 12OKLD/Day in 2008

21. Using Eco friendly chemicals in the hotel22. Waste/scrape selling to the certified recycling vendor23. Awareness of earth check, conducted in the local hotel

surrounding areas and record being maintained24. Scrubber plant automation done with the Hot water and

DG set operations25. Low/high (dual) flushing WC cisterns installed in the

new public area toilets and for the guest rooms toilets, which are under renovation.

Result• Decrease of food cost by 1 .3% over last year.• Decrease of raw material cost by 23%.• Decrease of operating cost by 1% at one property and

6% at the other.• Decrease of hotel expenditure by 7% at one property

and 18% at other.

growth in Profitability• These efforts of Increasing Revenue and Controlling

Expenses has led to an impressive increase in Bottom-line (Profitability)

Result• Increase in overall profitability GOP of one property up

by 2.56% at another up by 45%• PBT up by 10% at one property and 368% at the other

property.

Projects/Activities1. Morning greeter Manager and evening Manager on

duty being introduced2. Introduced CFT in all departments to have an intrinsic

look at the deterring factors towards our drive towards total guest satisfaction.

3. Process Improvement Teams (PIT) formed among all departments

4. Introduced and implemented initiatives towards extending ‘WOW” factor with regards to celebration of birthdays and anniversaries of guests, to encapsulate loyalty.

5. Introduced “Thank you letters” to acknowledge guest loyalty.

6. Reaching out to the guest within 24 hours for any complaint or suggestion

7. Courtesy calls to regular customers, to induce them in more frequent turnouts.

8. Special theme for couples on anniversaries at the poolside to inculcate a feeling of importance

Process1. Listing and prioritization of problems2. Definition project and team3. Analysis symptoms4. Formulation theories of causes5. Testing of theories6. Identification of root causes7. Consideration of solution8. Identification of right solution based on feasibility.9. Address resistance to change10. Implementation solution and controls.11. Checking performance.12. Monitoring of control systems.

Innovations• Guest engagement is the prime focus of a team and

Innovation is the core strength and has played an important role for guest delight and satisfaction

One property1. Champagne baggi ride around the Palace2. Royal check in with pundits chanting mantras at the time

of cheek in3. Benarasi Chai and Indian savory served in Khullar with

live flutist during sunset4. Evening Aarti at the hotel temple similar to the Ganga

Arti, guests are invited to witness the Puja and Aarti every evening

5. Personalized stationary for all in-house guests6. Family photograph in the room before check in as a

special surprise to the guest7. Offering sugar and curd at the time of check out as per

the Hindu culture


8. Guest photographs are taken throughout the stay by the butler and sent to his/her mail Id just after the check out as ‘Fond Memories’

Other property1. Research on 4 cuisines: Royal cuisine, Lost recipes from

the villages, By-lanes street food and Aristocratic food from the upper class family kitchens

2. Introduced a health nourishing balanced diet food for the health conscious guest for lunch and breakfast buffet.

3. Offering candy at the main gate to guests while the security is checking their car

4. New trendy uniforms introduced5. Updated point of sale is introduced in the department

for smooth and faster operation6. Promises of the month introduced to take care of the

basic service.7. GM or the Front Office Manager in the lobby to welcome

all guests at the time of check-in

Result• Increase guest satisfaction at all corners for both the

hotels• Welcome experience increase by 30%• Check out experience increase by 11%

Internal Process - Projects/Activities1. Monitoring of defect free room2. Monitoring of adherence to standard delivery time3. Monitoring of Check-in and check-out time4. Monitoring of adherence to standard recipe5. Monitoring of adherence to guest being escorted6. Monitoring of the restaurant hygiene standards in

accordance to guidelines.7. Inculcating after fine tuning the findings of the CFT in

standard operating procedure of the restaurant8. All deviations are noted, analyzed and remedial action

put in place to prevent any further recurrence

Result• Increase of internal Hygiene audit scores• Decrease in number of complaints• Bronze level from Earth Check and already applied for

Silver level• OHSAS 8001:2007• ISO 14001:2004• ISO 22000

Learning & growth - Projects/Activities1. Training classes mandatory by GM and HOD’s for

setting a culture• 100% certification of staff in HFM• 100% certification of staff in VFM• 100% certification of staff in AOH• Cross Exposure training (CET) to other hotels.2. Meeting and exceeding the target of trainer & training

man-hours for the year3. Implementation of “Best Employee of the month”

award to acknowledge staff contribution.4. Introduction of cash incentives for suggestive and

incremental wine selling.5. Criteria laid out for promotion based on merit and

performance.6. Increased awareness about environmental concerns7. Importance of etiquette and manners to be way of life8. Practice of being well groomed being a necessity for the

industry.9. On the job training oriented towards attuning

and acquaintance with the service design of the restaurant

10. Imbibing confidence-building measures for self growth11. Practicing the buddy-mentor concept to increase the

sense of belonging12. Stress management measures to face all exigencies13. Grooming audit and training classes for all associates

Result• 100% ESS scores.• Creating a healthy working atmosphere in the hotel so as

to ensure optimum output to all concerned• Deputies identified in key departments and are ready for

higher responsibilities• Joy-at-work• Picnic and annual sports month celebrated• Conde Nast Traveler - The Hot List 2010, Our choice of

the best new Hotels in the World• Tatler Travel Guide: 101 Best Hotel’s in the world 2010• Travel + Leigure USA - 45 Best New hotels of 2009• Conde Nast Traveler - USA Hot List 13th Annual 140

Top New Hotels

At the other property• Expedia Insiders select hotel• ‘Best Sales Manager’ award

[Awards]


CSR activities1. Supporting the wooden Artisans & Craftsmen2. Educational help to Weavers & weaver’s kids under

Community initiative3. Local Ghat cleaning on daily basis through local

NGO.4. Recruitment of differently disabled associates for back-

end functions5. Training of a minimum of 5 under privileged persons6. Buying goods (raw materials/finished) from under

privileged communities7. Formation of Self Help Group and linking it with Micro

Credit8. Training on oral re-hydration therapy9. Donation of items to Charity10. Surplus food provided to the Missionary of Charity11. Plantation of trees12. Medical support to villagers

Safety and Security• Safety and security was the main focus for the year and

following steps were taken• Security Manager sent to Israel for a month of

training from BSI• BSI agents were called for special training to all

security associates, all HOD’s and Executives • DFD installed• Baggage scanner installed• Passport scanner installed• Sniffer dog in the hotel• Barriers installed at both guest and staff entry• CCTV throughout the hotel with a separate

monitor at GM office• Bollards, Command control system, IRD order

already in place and waiting for the final• CPEX approval• Identify proof mandatory for double occupancy

rooms for both occupants• Checking all cars at the main gate• Crisis management Team formed• Mystery Audits results Bare Audit 99% Richey

Audit 84.3%• GSTS highest• Employee Satisfaction 98.4 %• Development of Bartenders, Sommeliers, cross

exposure for Managers to other units• Increase of non-residential guests by 10% over last

year• Wine Spectator award for Coffee shop and Specialty

restaurants

• Restaurant launch in India with 500 guests sit down dinner

• Celebrity weddings• A Best hotel in the world - Galevanters guide• National Tourism award in the 5-star Deluxe Category,

by the Department of Tourism, Government of India.• Features in the IT LIST of Travel+Leisure and The

Travel+Leisure Editors Choice Awards 2008• Winner of best hotel renovation. - Dec-2008• Selected in the 2008 Forbes Traveler 400 list of The

World’s Luxury Hotels and Resorts. – Oct 2008• Features in the Conde Nast Traveler, USA, Reader’s

Choice Awards 2008 , Top 100 Asia Hotels list, - Oct 2008

• The 10th Most Romantic Retreat in the World by Conde Nast Traveller, UK – Sep 2008

Edited by Kamlesh Barot President HRAWI – Vice-President FHRAI 2010-11

[Awards]


All our esteemed members have been informed vide our communication of FH/1/Am-Classi-Gui/2011 dated 8th September, 2011, on above subject as notified by the HRACC Division of Ministry of Tourism, Government of India, vide their letter No.8-TH-I (03)07 Vol III Dated 5th August, 2011. (Also available on http://www.fhrai.com/Broadcast/Guidelines_for_classification_of_Hotels-Revised-July-2011.pdf )

The contents of para 23 of the said communication are reproduced below for information and necessary compliance by all concerned. 23. It will be mandatory for the hotel to participate in the Skill Development initiative to meet the manpower needs of the tourism and hospitality industry. For this, the following action would have to be taken:

(i) Classified hotel would be required to train a minimum number of persons, in every calendar year in the short

From the desk of the Secretary General, FHRAI

Secretary GeneralFHRAI

M D Kapoor

duration Skill Development Courses under “Hunar Se Rozgar” scheme as per following norms:

(ii) A minimum of ten persons will constitute a training class. Since a hotel with rooms between 20 to 50 will not be expected to have facilities / infrastructure necessary for the conduct of trainings, an arrangement can be worked out between 2 to 5 hotels to conduct this obligatory training (only the theory part) in one cluster and the practical part being carried out in the respective hotels.

(iii) Operational guidelines for the training programme will be circulated separately.

(iv) Each hotel would achieve the above mentioned yearly target and submit it to Ministry of Tourism in the reclassification application so as to be considered for reclassification.

Inclusion of the tenets of the Skill Development Initiatives of Hospitality Sector in the existing Guidelines for Classification /Re-classification of Hotels

[Update]

Rooms per

Hotels

1st Year

no. of persons to be trained

2nd Year


3rd Year


4th Year


5th Year


100+ 20 20 25 25 30

50 to 100 10 10 15 15 20

20 to 50 5 5 5 5 5


[View from the Top]

Hospitality Development and Promotion Board (HDPB) will shortly launch a website for streamlining hotel project

clearances from all agencies. The stakeholders in the hotel industry will now be able to get online status updates at the HDPB website, which will review and facilitate grant of relevant approvals for both classified and non-classified projects from different agencies at the central and state levels.

“HDPB is a milestone initiative. However, I am surprised that the number of applications on the said platform had been quiet minimalist. The Board is a single point for receiving applications for various clearances and also for fast track approval and clearances of hotel project proposals in a time bound manner. Further, it reviews hotel project policies to encourage the growth of hospitality infrastructure in the country,” said Rajen

Habib Khwaja, Secretary, Ministry of Tourism.

“The main function of the Board is to monitor and facilitate the clearances and approvals of hotel projects, both at the Central and the State Government level. It would also review and monitor the clearances of hotel projects with the concerned ministries and various government departments on fixed schedule basis,” he added.

Keeping in mind the importance of facilitation of adding hotel infrastructure across the star and unclassified segment, the Ministry of Tourism will take the HDPB online.

“We will take the HDPB online, where any applicant on our platform will be in a position to track its status. After establishing the online HDPB platform at the central level, we will like to extend it to all the states. Many states have already become ready for taking HDPB online

at their level,” said Devesh Chaturvedi, Additional Director General, Ministry of Tourism.

The single window clearance for hospitality projects had been a long cherished dream of the industry, which will now see the light of the day with HDPB. For the uninitiated, during the meeting of the Committee of Secretaries held in March 2009, it was decided to formulate a proposal for single window clearance system to be set up by central and state governments for setting up of hotels.

Lately, with the cabinet approval to the creation of HDPB, the government had put development of hospitality projects on the fast track.

The Secretary, Ministry of Tourism, is the Chairman of the Board at the Centre, whereas the Chief Secretary of the State Government will be the Chairman of the Board at the State level.

HDPB The stakeholders in the hotel industry will now be able to get updates on the online status at the Hospitality Development and Promotion Board (HDPB) website, which will review and facilitate grant of relevant approvals for both classified and non-classified projects from different agencies at the central and state levels

Devesh Chaturvedir H Khwaja

VIVeK SeTHI

to go online for speeding up hotel project clearances in India


[View from the Top]

Can HDPB add momentum to investments in the Indian Hospitality sector?

With the cabinet approval for the creation of Hospitality Development and Promotion Board (HDPB), the government has put development of hospitality projects on a fast track. The single window clearance for hospitality projects had been a long cherished dream of the industry, which will now see the light of day with HDPB.

‘Redtapism’ had always created a worry among hoteliers and investors in the hospitality sector. With HDPB, we can all be assured that the several approvals will happen faster and in a most transparent manner.

HDPB will soon go online. Will that positively impact the flow of investments in the hospitality sector?

In the next five years, investments committed to the hospitality sector will more than double. Access to HDPB through the web will certainly add to the growth momentum as hoteliers and investors will be able to easily monitor the status of all the relevant approvals.

Our 46th FHRAI Annual Convention is being held in Bangkok, Thailand. The theme of the convention is: Emerging Innovation in Hospitality industry. We will like to feature the online version of HDPB, as an innovation through use of technology that can change the paradigms of the hospitality industry in India.

46th convention of FHRAI will highlight the online version of HDPBThe single window clearance mechanism for hospitality projects had been a long cherished dream of the industry, which saw the light of day with HDPB. Ratan Marothia, President, FHRAI, gave a quick perspective on the expectation of the online version of HDPB.

Ratan MarothiaPresident, FHRAI

to go online for speeding up hotel project clearances in India

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[F&B]

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[Design]

Once the hospitality sector swore by the mantra of sustainability, various sustainability drives were conceived across the country. The Food and Beverage department was not far behind, helping to preserve the neighbourhood through its kitchen doors.

Kitchen Works for Sustainability

Today, it does not sound far-fetched for a hotel, especially a city hotel, to contribute towards sustainable hospitality. Hotels and resorts are

reducing their carbon foot print while strengthening their supply chain through recruiting locals and use of locally grown products. The Food and Beverage department is making a difference too.

More hotels are coming up with sustainability programmes for their F&B department. They are actively contributing towards sustainable hospitality and commitment towards environment-friendly practices through this segment too. Serving the community is an important part of doing business today. They are working with local people and using locally sourced fresh produce from the neighbouring areas or villages. There are various sustainability programmes running across India that involve the contribution of local farmers and farm owners towards the F&B segment of the hotel. In retun, the farmers and farm owners are offered some kind of support.

JW Marriott Chandigarh follows the core values of the Marriott group by serving the community through partnerships with those local vendors and suppliers who practice environment friendly practices. The selection of vendors follows strict checks and audits by the Executive Chef

and the Commissary Chef. The important aspects of the checking include non-usage or very less usage of chemical fertilisers, pesticides, hygienic storage and transport of the produce.

Marriott believes in identifying new local vendors from the market so that the produce is fresh and can be regularly audited. Vendors are also trained by the chefs on HACCAP standards. The vendor is provided with specifications of each ingredient so that he understands the expectations and there is no wastage. Vendors are also given a tour of the hotel and explained how their ingredients are processed, sanitised and

then used. This increases their awareness and performance. Vivin Kuriakose, Director Food and Beverage, JW Marriott Chandigarh says, “Our menus in both buffets and à la carte include 60 per cent of locally sourced ingredients, vegetable and fruits. Ingredients like lettuce, English vegetables and fruits are mainly sourced locally and are also organically grown. Also, all the herbs that we use in our cooking are supplied to us in pots. They are freshly cut and used in cooking.”

The matter of sustainability is so huge and important that each hotel has to stand


[F&B]

together on the same platform. Another aspect of it is the separation of food waste and packaging that has become standard practice today and what is important is its disposal. Most of our cities do not have proper garbage dumps nor do they have a proper system to treat the huge amounts of garbage generated every day. The local

administration needs to do much more across the country.

At Tree of Life Resort & Spa, Jaipur, guests are encouraged to take a walk around ‘Eternal Garden’ with one of the chefs. They can then choose fresh salads and vegetables based on what strikes their fancy. The garden is a part of their organic food initiative, a project that ensures that offerings are as fresh as possible. They also help guests to plan their own organic garden. Himmat Anand, Founder, Tree of Life Resort & Spa, Jaipur says, “We have involved the villagers in organic farming at the resort at our ‘Eternal Garden’, where we grow our own vegetables and get guests to choose their lettuce, tomatoes, etc. for their meals.”

The basic rule that they follow is to purchase whatever they can from the local community, which is just 5 km away. Not only does this provide the villagers with a source of income, it also reduces the carbon foot print in terms of transportation of goods. They also try to source milk, flowers and other such products from surrounding areas.

Anand adds, “We are looking at wormi-culture in a small way too. We try and buy ingredients, which come in re-useable packs rather than in disposable packing. Rather than re-selling our empty bottles and other such items which can be re-used, we distribute these among our villagers for use in their homes.” Anand is joined by Executive Chef Santosh in these initiatives.

Tree of Life Resort & Spa has a unique relation with the neighbouring village of Kukas. They are committed to reducing the negative impact on the environment while contributing to the local community in as many ways as possible. They contribute a percentage of their monthly earnings towards various renewable projects in their area. We also give soft loans to them to assist them in new initiatives. One programme involves taking guests in a tractor to the fields of the farmers and showing them how they work and also get them to actively participate in farming – the guests love it!

Pugdundee Safaris that runs resorts in several wildlife sanctuaries of central

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[Design]


[F&B]India, specaicifically Madhya Pradesh, has a special conservation cell. They are actively involved in conserving the wildlife as well as villages that surround their resorts. Their dining halls serve meals cooked with locally sourced fresh produce from the neighbouring villages and they also grind their own spices. They visit weekly village markets for fresh produce. To ensure that a regular variety of vegetables and fruits reach the kitchen every day, they encourage a village kitchen garden project called Baadi, where they have partnered with five local families to grow fresh produce. They support them with seeds and technical manpower. Guests are also encouraged to visit Baadis and weekly markets during village walks.

Using organic and locally grown food has become a part of environment-friendly and sustainable practices for hotels. The chefs and kitchen staff are involved in these practices at every step. If need be, they are trained by the hotel also.

Kuriakose adds, “Organic and locally grown food is a priority for us when we choose our ingredients from the vendors. The Chef and Purchase Manager are involved in selecting ingredients after a quality check that the farm owners maintain at their respective farms. The commissary chef visits all these farms

Sustainable F&B• Partnerships with local vendors and

suppliers

• Audits by the Executive Chef and Commissary Chef

• Vendors trained by the chefs on HACCAP standards

• Educating and training hotel and kitchen staff

and scores them on points of hygiene and upkeep.” Rating seems to be a wonderful idea. At all the resorts of Pugdundee Safaris, products of ‘green purchasing’ and ‘energy conservation’ are chosen to minimise habitat impacts. The management educates their staff on why we are using such products. They try to change the attitude of the personnel working at their properties and build an institutional culture of ‘we are part of the natural system, not above it’.


The hospitality industry is swamped with technological applications in all its different departments. For a guest, newer inventions in

the in-room entertainment scenario are completely simulated to provide a far-reaching experience.

Whether it’s a luxury brand, holiday resort or a budget category hotel, in-room

entertainment appliances are a must for today’s fun loving guests.

“The in-room entertainment amenities differ by segment, room type, different chain, but are put in all places and guests are delighted with better and more options,” says M Ram Vital Rao of Vital Concept, a hotel consultancy company.

He explains, “Today, when a business

traveller enters his room, he looks for entertainment options like LCDs, music system, DVDs and Internet connectivity. And he wants these to be readily available to him all the time.”

In this fast evolving technological era, companies manufacturing electronic devices are offering better options to hotels for in-room entertainment facilities.

A successful business is all about delivering a lasting experience to guests. Providing guests with comforts and delight at their fingertips is an element of a broader movement as hotels seek newer ways to charm tech-savvy guests

[Technology]

in technical realmentertainmentPRAVeen K SIngH


ScreensIn the latest trends, even budget category hotels are going in for plasma screens. According to hotel consultants, the market is evolving very fast with bigger players providing high-end appliances even in budget category. This is compelling small players to up their standards.

Being compact and sleek is the reason most hoteliers have for opting for plasma screens. Even from a designer’s point of view these screens give advantage in terms of room space.

“These screens can be mounted anywhere on a wall without hindering

the living space in a room,” says Neeraj Chandra of Sungroup Technologies.

Also, the display features of plasma screens have made it popular. “Home entertainment suite can have a lasting impression only if it comprises a good quality plasma screen,” says a representative of Bang & Oflusen (B&O), a company dealing in entertainment appliances.

Describing LCDs, Arun Rohatgi, an engineer, says, “LCD TVs have a slim design and a flat viewing surface, and have been fine tuned for proper video display. Modern advances in flat panel LCD

technology has allowed for larger screens, wider viewing angles and higher-quality video images.”

In terms of dissimilarity between LCD TVs and Plasmas, he says, “LCDs are also competition for trendy-but-heavy, plasma display technology. They are lighter than similar sized plasmas and are far more durable.”

He explains that the LCDs work using two sheets of polarised transparent material, one with a special polymer coating that holds liquid crystals, adhered together. Electric current is passed through individual crystals, which interpret the

[Technology]


[Technology]information from the broadcast signal to allow or disallow light through them to create an image. “The crystals themselves do not produce light, so the technology is ‘non-emissive’ and, therefore, does not give off radiation like older television sets. Fluorescent tubes housed behind the transparent material illuminate the image.” LCDs also require less power to operate.

Sound System The sound element is one area of the hospitality business that needs a more focused attention. A restaurant serves a mood and not merely food. An integrated sound system is required in all facilities meant for guests.

Sound being one of the most important components of in-room entertainment, it needs proper attention in terms of quality speakers.

Describes, Ratish Pandey, Country Head of Bose India, “A meticulously planned auditory experience is integral to the in-room entertainment system. We provide hotels with correct acoustic signatures for in-room entertainment, which even have volume limiters as per the requirement of the industry.”

He says that if a guest wants to have an ultimate experience, the sound system needs to bring out the minutest details of soundtracks in movies.

Giving the basic details, he says that the soundtracks of movies typically include a variety of discrete sound elements, all of which are separately recorded and then mixed down. “When played in home theatre systems there is a marked loss in sound quality. But with our audio systems, we prevent loss of quality sound and give optimum sound performance.”

Remote ControlWith a remote control in their hands, guests can control the entire entertainment systems as well as other arrangements in a room. Yes, we are talking about the latest trend where one can even manipulate the curtains with a remote control.

“Our global universal remote fulfills all the needs of guests related to audio, video, speakers, telephones, curtains, lights, interactive systems, etc. Our remote can also programme 200 different manufacturers into its functions,” explains a sales manager of B&O.

Other AppliancesProviding audio-video solutions to hotels like Imperial Delhi and Leela Group in Mumbai, B&O offers a variety of gadgets. “Our LCD TVs have built-in

DVD/CD/MP3 player along with active speakers and, thus, is a comprehensive audio-visual solution. Similarly, our audio system BeoSound 3200 can store approx. 400 CDs,” informs sales manager at B&O. “We also have cordless telephones which can act as remote for our TVs,” he adds.

Cost-effectivenessIt’s not only the upscale hotels which are in the race of enhancing in-room entertainment. Budget hotels have also caught the fever and have improved their in-room entertainment facilities.

High definition TV is the in thing today. Plasma screens are more expensive but their performance defends their price.

Wi-Fi AccessibilityAccess to WiFi is a necessity for almost all brand hotels as guests demand rooms with Internet connectivity. “For users with WiFi ready laptop/notebook, an account which gives access to the service is provided,” explains Gaurav Gupta, who is Lobby Manager with Novotel Hyderabad.

Fast ForwardConventionally, hotels offered modest entertainment in rooms apart from conventional cable television, but with fast advancement in technology and demands from travellers, the entertainment medium have started offering much more and better technologies like flat-panel monitors that support high-definition broadcasts and video-on-demand equipment.

Future of in-room entertainment will be to provide convenience and comfort to the guests. In coming times, with the help of new-fangled in-room entertainment gadgets, the entire room/suite will be transformed into a home theatre room.

Neeraj Chandra of Sungroup, explains “With interactive TVs, guests control each and every scene as per his taste and choice. He can press pause, leave his room and come back and pick up from where he had left off.”

Also, features like 5.1 surround set-up, Internet on large screen, Mirror TVs in bathrooms, etc. are a few things to look forward to in luxury hotels.


[Technology]Most technology developments today

are aimed at placing more power at the guests’ fingertips. In terms of in-room entertainment, guests will have umpteen facilities in times to come. Though it will depend on segment-to-segment, chains and brands.

According to experts, in-room entertainments will focus more on increased options and centralised control.

It’s likely that soon guests will start determining the angle of a picture shot in movies.

Of late, travellers are making it known that they look forward to a high level of entertainment choices in their hotel rooms. Also, in-room entertainment is one of the fastest growing revenue generating opportunities in hospitality. Guests are showing a keenness to pay for movies, video-on-demand, in-room games, and high-speed Internet access.


[Supplier Talk]

Most Indians Prefer firm mattresses while sleepers in the West want mattresses they can sink into. This is why Hush’s newly opened Sleep Studio has a range of mattresses from those as firm as coir to others as soft as rain and about four variations in between.

Go to the mattresses

Sleep

The Studio is deep in the bowels of Andheri Saki Naka, so by the time you get there, you’re ready to drop off. You pass through

a ground floor display of Hush’s line of home furniture, linen and accessories to get to a secluded first floor with a passage that smells like aromatherapy. There are three showcase bedrooms to the left and three to the right. Everything’s on sale: the bed, the lamp and even the headboard.But we are here to sample the mattress.

Traditionally,there’s not much to buying them. My childhood memories are of a gaddawalla coming to our house with an instrument that looked like a sitar that makes cotton fly. More recently, I bought a coir mattress from a tiny Andheri shop in exactly 3 minutes.Says the sales manager at the Sleep Studio, “People in the West take a good few hours to buy a bed and mattress.” It is this experience they want to recreate. So clients can spend upto an hour sleeping on all the mattresses to see which one is right for them: Plush, soft, medium firm, firm, extra firm or the one that’s a minimum motion transfer mattress if you have a restless partner. The Sleep Studio is a private space too. So, if you don’t want to be seen sprawling on a bed,you’re left to yourself (visits by appointment only, so no other shoppers queuing up for their turn). And if you doze off, that’s okay too; maybe you’ve just found the mattress of your dreams.

The price range could give you a small nightmare (`15,000 – `55,000), but Hush President Gunjan Zatakia says it’s not too much to pay for health. If you buy a mattress most suited to you and your spine,you’re investing in good health, he says. I’m sold, I try everything though I have to keep asking the sales manager which mattress it is I am trying: is it firm, is it soft, is it the firmest, is it the most luxurious? The little info tags attached to each mattresses are a little too technical for me. It would’ve been nice to have the features written in a simpler way. But maybe I should let my spine decide, not my brain. So I choose a soft pillow from their pillow menu( from soft to firm to sinkable) and team up the firmest mattress with one of Hush’s soft mattress toppers and I am ready to call it a day.

Hush India Pvt Ltd46,Saki Vihar Road,Saki Naka,MumbaiPhone: 022 4222 4222

Studio

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[Movements]

Thomas L. J. LindSenior Vice President, OperationsThe Leela Palaces, Hotels and Resorts

The Leela Palaces, Hotels and Resorts has announced the promotion of Thomas L. J. Lind to Senior Vice President, Operations, for the group. Lind has almost 30 years of experience in the hospitality industry, including seven years with Four Seasons Hotels and Resorts. During this time, he served as the regional vice president and general manager of Four Seasons Hotel Riyadh in Saudi Arabia and general manager of Four Seasons hotels in Mexico City and Caracas, Venezuela. Prior to that, he held senior executive roles with The Ritz-Carlton Hotel Company, Hyatt Hotels and Resorts and Nikko Hotels. Prior to joining The Leela Group, he served as the chief operating officer of an upstart, ultra-luxury hotel and real estate company.

Vikram Malhi General ManagerExpedia.co.in

Vikram Malhi has joined Expedia.co.in as General Manager for its operations in India. He will be based out of Gurgaon and will report to Dan Lynn, CEO, AirAsia Expedia. In this new role, Vikram will be responsible for driving Expedia’s business strategy which is aimed at capturing the brand’s position as the top Online Travel Agency (OTA) in India.Vikram brings with him over 10 years of business strategy and marketing experience to Expedia. Prior to his new role, he was a Director at Expedia’s Hotels.com brand in the US overseeing global marketing and strategy. In addition, he has a strong business consulting background and has worked with well known brands like IBM, Wrigley Jr. Company, Hersheys, Anheuser Busch, Ford, General Motors and Citibank. He has a Masters in Business Administration from the University of Chicago, Booth School of Business and also holds a degree in engineering from Nagpur University, India. The new appointment comes close on the heels of Expedia’s brand launch announcement in India earlier this year to showcase its world-class suite of products for the Indian consumers which includes world’s largest inventory of over 130,000 hotels, more than 430 airline partnerships and over 5000 holiday activities.

Movements

Devasish DuttaPresident-Retail, Gold Souk

Shailender SinghPresident-Hospitality, Gold Souk

Leading real estate developer Aerens Gold Souk International Ltd. (AGIL) appointed Devasish Dutta and Shailender Singh for their Retail & Hospitality division respectively.

Devasish Dutta, a business graduate, brings to the table over 22 years of experience in the retail industry. As President-Retail, he will be responsible for the design, development, operations and management of the Commercial, Retail, Residential, IT Parks & Hospitality buildings. In his career span, he has worked extensively in the area of Strategic Planning, Sales, Operations, Finance, HR, Real Estate, Business Development, Supply Chain, Legal, Marketing and Projects. Prior to joining AGIL, he was associated with Gitanjali Lifestyle Limited-Mumbai as CEO and Godfrey Phillips India Limited-New Delhi as Retail Head.

Heading the company’s Hospitality division is Shailender Singh (President-Hospitality) who will be responsible for all the Hotel division, Food Courts, Multiplexes, Brand Creation and Management. In his career spanning more than 17 years, Shailender Singh brings a strong combination of sales, marketing and management experience to his position. Prior to the appointment, he was associated with Cambay Hotels- Ahmedabad as COO. He has held senior positions at Choice Hotels International Inc.-USA and Best Western International Inc.-USA.


Lakshmanan RamanathanDirector of RoomsRenaissance Mumbai Convention Centre Hotel

With a career span of over 12 years, Lakshmanan Ramanathan has recently assumed position as the Director of Rooms at the Renaissance Mumbai Convention Centre Hotel. Lakshmanan began his career in the hospitality industry with Rajvilas (an Oberoi Resort), Jaipur. He has been with the Marriott group since 2001 and has worked with various Marriott properties across India. Prior to joining Renaissance Mumbai Convention Centre Hotel, Lakshmanan was working with the Goa Marriott Resort & Spa.Lakshmanan’s continued efforts and immense contribution has been acknowledged at various stages by Marriott International. Lakshman takes pride in being recognised as a Pre-opening / Projects specialist. He is also a Board member of the Rooms Advisory Board for Marriott International in Asia Pacific and is involved actively in Rooms operations initiatives from Marriott International head quarters in Bethesda.

Rachna Sharma Regional Director of Sales – Indialebua Hotels & Resorts

Rachna Sharma has joined lebua Hotels & Resorts as Regional Director of Sales, India. With diverse and in-depth experience and profound understanding of luxury hospitality in India along with her impeccable attention to details, Rachna will now provide leadership to establish lebua Hotels & Resorts’ presence in the country.Rachna started her career with Taj Hotels, Resorts and Palaces and The Imperial New Delhi and then went on to work with Hilton Worldwide where she was appointed as the Associate Director of Sales in their pre-opening team for their flagship hotel in New Delhi. A graduate in hotel management, Rachna’s innovative ideas have been well received leading to great success.

graham A grant General ManagerThe Leela Palace Udaipur

The Leela Palaces, Hotels and Resorts has appointed Graham A. Grant as general manager of The Leela Palace Udaipur, a stunning, lakeside retreat lovcated in romantic and magical Rajasthan. Prior to joining The Leela, Grant was resort

manager of Hayman, Great Barrier Reef, Australia.Grant has almost two decades of international experience with leading hotels of the world, including four years with Hayman, Great Barrier Reef, a award-winning iconic Australian resort. His experience in various positions across different hotel categories from operational and business planning to hotel renovation and refurbishment has been honed after years in the industry. Among other accolades, he was awarded the Supreme Excellence Award Winner by the Gold Coast Tourism Bureau.

[Movements]

Akhil Mathur Director of Business Development Hilton New Delhi Janakpuri India

Hilton New Delhi Janakpuri, India, has appointed Akhil Mathur as the Director of Business Development. In this position, Akhil is responsible for the Sales and Marketing efforts of the upscale, full-service hotel that is located at a 20-minute drive from the international and domestic airports and steps away from the Janakpuri West Metro station, offering easy access to the central business and shopping districts and Gurgaon. Akhil’s objective will be to maximise revenue from rooms and the hotel’s extensive conference and banqueting facilities. He will also oversee the entire range of Marketing initiatives encompassing strategic alliances, events, promotions, advertising and Public Relations. His immediate focus will be to increase business from the leisure and MICE segments.Akhil’s experience in the hospitality industry spans more than two decades. Most recently, he was Director Marketing Communications, Le Meridien New Delhi. In the 11 years with the hotel, Akhil spent seven years in the Sales department and for four years he led the Marketing function. Prior to joining Le Meridien, Akhil was Sales Manager, Hotel Leela Venture Ltd. for seven years.


Dr. Arun TomsonDirector of SpaGoa Marriott Resort & Spa

Dr. Arun Tomson is the newly appointed Director of Spa at the Goa Marriott Resort & Spa. He will be spearheading the spa operations at the newly launched Quan Spa at the hotel. In his new role, he will be responsible for conceptualizing spa treatments, designing marketing strategies, departmental structuring, revenue generation, guest service recovery and facility maintenance. Prior to this, Dr. Tomson was heading the spa operations at Surya Samudra Private Retreat. During this tenure, he gained an overall perspective of the micro and macro management of the spa business. He started his journey in health, beauty and wellness six years ago and has lent his expertise to some of the finest properties, noted among them is the W hotels, Leela hotels and the Radisson. Under his supervision, The Leela Kempinski Kovalam Beach received an award for the best hotel spa in 2008 by Pevonia Asia Spa Magazine.Dr. Tomson is well versed in Ayurvedic, Oriental and European Spa therapy. He aims at creating life enhancing therapies that help to retrieve the balance of the mind and the body and improve vitality to enable them to lead a longer, healthier life. Dr. Tomson holds a Bachelor’s degree in Naturopathy and Yogic Sciences from Rajiv Gandhi University of Health Sciences, Bangalore. He has also received Doctor’s training in Panchakarma (Ayurveda) and other special therapies of Kerala from Kerala Ayurvedic Pharmacy. In addition, he has also gone through a programme on Advanced Paramedical Aesthetics from Christine Valmy international school of Aesthetics, Mumbai.

[Movements]

Abhishek Sahai Front Office Manager The Leela Mumbai

The Leela Mumbai has appointed Abhishek Sahai as Front Office Manager. Prior to this, Abhishek was Manager Project Coordinator & Executive Assistant to Rajiv Kaul, President, Hotel Leelaventure Limited, for two years. Abhishek has a Post Graduate Diploma in Hospitality Management from Oberoi Centre for Learning and

Development, New Delhi, and three years Diploma in Hotel Management & Catering Technology. Before joining the Hotel Leelaventure Limited., he has an extensive experience of over nine years with Oberoi Hotels.

Amit Samson General Manager The Lalit Ashok, Bangalore

The Lalit Suri Hospitality Group, an enterprise of Bharat Hotels Limited, appoints Amit Samson as the new General Manager of The Lalit Ashok, Bangalore.An alumnus of IHM, Mumbai, Samson has to his credit, seventeen years of hotel operations and management experiences with Organizations of repute. Prior to his new assignment, Samson was the General Manager of The Lalit Grand Palace, Srinagar, for two and a half years. He will be responsible for the overall direction of the 184-rooms luxury unit, which includes operational setup, business development and strategic planning.

Vincenzo zizzaItalian Chef de cuisineFratelli Fresh

Chef Vincenzo Zizza is the new Italian Chef de cuisine at Fratelli Fresh, Renaissance Mumbai Convention Centre Hotel. He began his culinary journey in Italy over 35 years ago with Hotel Principi di Piemonte, Torino, Italy, as Chef de Partie. His vast experience encompasses responsibilities in different capacities, culturally diverse surroundings and some of the finest hotel properties across globe. Prior to joining Renaissance Mumbai Convention Centre Hotel, Chef was working with Buongiorno Restaurant, Dongguan, China as the Chef’s valuable contribution and innovative ideas have always been appreciated. At Pasta Fresca de Salvatore, Singapore, where he worked for about 3 years, he singlehandedly looked after all cooking needs of one food factory and five restaurants.In September 2003, when Chef arrived at Tutto Bene Restaurant, Xiamen, China, the restaurant was struggling to find its feet. Chef Zizza turned it around within six months and made it the most successful venue in town. Born and raised in Italy. He is multi-lingual, speaking Italian, English, French, Spanish fluently and has a basic understanding of German and Chinese.


[Movements]Jenné LombardoGlobal Fashion DirectorW Hotels Worldwide

W Hotels Worldwide announced the appointment of Jenné Lombardo, entrepreneur and style maven, as its new Global Fashion Director. As the W brand continues to expand its international footprint and opens in fashion capitals around the world, Lombardo, a global trendsetter with a knack for identifying what’s new and next in fashion, will be instrumental in developing strategic initiatives and partnerships that showcase W’s innovative point of view on fashion.In anticipation of Mercedes-Benz Fashion Week in New York City, Lombardo has begun to identify the next group of designers for this season’s W Hotels Fashion Next programme, which is an industry-first initiative that fosters and supports emerging designers. In her new role, Lombardo will seek to firmly establish the Fashion Next programme on a global level. The selected Fashion Next designers will make their debut at Mercedes-Benz Fashion Week in September, where they will show their collections at the Box space in Lincoln Center. She is also collaborating with fashion trendsetters in London and Moscow to indentify new and next designers to showcase their latest collections during those cities’ Fashion Weeks. Lombardo and the designers will then travel to fashion-forward cities around the globe as W Hotels provides a platform for support and brings its point of view on fashion to an international audience.


Sanjeev Kapoor is the most celebrated face of Indian cuisine today. Chef Extraordinaire, TV show host, author of best selling cookbooks, restaurant consultant, architect of a unique range of food products and winner of numerous culinary awards, internationally acclaimed Chef Kapoor is living his dream of making Indian cuisine the number one cuisine in the world and empowering women of India towards making our country healthy – the motto being ‘Eat Well Live Well’. Kapoor is on the panel of Ministry of Tourism, Govt of India, made specifically to document Indian Cuisine and release an authentic version of it for Indians to follow and the rest of the world to understand in the right perspective.Here, he talks about the changing role of a chef in the modern world.

What is the role of a chef in the hospitality industry? Do you perform wider roles like towards management, customer relations, menu planning, training and innovations in the hotel?A chef today is a manager who not only manages his kitchen but also is capable of thinking ahead and planning for it! A chef creates menus, implements them, travels, learns, improvises and keeps improving. He should be able to select the right people and train them. A chef today is anyone who can leave the knife and live with the pen. He is changing over from being a hands’ on cook to a management person. Such chefs do come up in life and their work and kitchen become famous worldwide.

How do you make a property more profitable/ What role do you see chefs playing in increasing a property’s profitability?Everything is directly related to sales. People talk about reducing costs to increase sales. My advice is to increase sales, even if it comes with an increase in costs. Increase in sales leads directly to increase in profits. When one talks about bringing down costs (decreasing labour) to increase sales it reflects on their inefficiency. A person who follows this principle should ideally be sacked because he had been working on an inefficient mode this long having implemented increase in sales based on decrease in costs. You should work on USP of your property, and this USP is based on good food, good service, good ambience and good value for money.

What changes have the role of a chef undergone over the years?As I said before, hands’ on cook to Manager.

What are the future scopes?Endless scope. I foresee more and more outlets being opened by chefs with their own names, presenting their signature dishes. People will be going to restaurants asking for the Chef ’s creations.

What are the major blocks that chef’s face?The block is they themselves – no dream, no vision, they do not wish to innovate, they cook with the impression that they are

doing authentic food and that they are the best, they thrive on comparisons and criticise others’ body of work.

What are the qualifications, requirements of a chef in the modern world? How can he make a difference?I would rather change this question to, how frequently he can make a difference? The answer is very often : every day he should be able to come up with new ideas.

What about the use of technology in the kitchen?Technology in the kitchen is topmost in the mind of every chef. I always try to impress upon the difference between use and misuse. All technology available today should be used with a rider that however sophisticated technology can become it still remains under the control of man. If things go wrong, point the finger at yourself. Remain upgraded, remain abreast about technology, if you are not aware of all things new, somebody else will overtake you.

Making a Difference[Chef Talk]


[Events]

29 Sep–01 OctHOSPITALITY FOOD & TOURISM InDIA

The hospitality event Hospitality, Food & Tourism India (HFTI) is being organised by the Hotel and Restaurant Association (Western India, HRAWI). It is poised to bring the stakeholders from hospitality, food and beverage industry as well as educational institutions and travel industry together on the same platform. It will not only offer solutions to hoteliers, restaurateurs, facility managers but also educate prospective students, tour operators, distributors and suppliers. With over 100 exhibitors, the event will have concurrent seminars, conferences, public relation events, panel discussions and networking dinners. It will also create a platform for the HRAWI members to gather innovation-oriented partners from different fields. Venue: Nehru Centre, Worli, Mumbai, Maharashtra, India

16 Oct–18 OctInTeRnATIOnAL FOOD SeRVICe InDIA

This is one of the prestigious global exhibitions for the retail, in-flight, rail, ship, hotel and event catering segments. It is a unique food service show for catering and retail technology. The vent will showcase food, beverages, amenities, equipment and systems for various sections of the hospitality industry, in air, sea, on rail and ground as well as all retail technology demands. This is the 4th edition and successful joint-venture of Koelnmesse GmbH and Federation of Indian Chambers of Commerce and Industry (FICCI).Venue: Bombay Exhibition Centre, Mumbai, Maharashtra

10 Nov–12 Nov5TH IFCA nATIOnAL CULInARY COngReSS

It is India’s culinary profession’s awaited event that brings together the community together under one roof. The congress was previously held in Mumbai, Delhi, and Hyderabad. Organised by the Indian Federation of Culinary Associations (IFCA), the 3-day event will see 600 delegates. There will be huge participation of Corporate Chefs, Executive Chefs, Food & Beverage (F&B) managers and entrepreneurs of leading hotels and restaurants across India. As part of the event, a panel of distinguished speakers, comprising industry professionals, will discuss topics relevant to the industry. This will include technical frontiers of the F&B industry, people management and understanding the shift in the consumer palate. In addition, the latest food presentation techniques and finesse of detailing in restaurants will be key topics, which will be discussed in the event.Venue: Bangalore

12 Oct–13 Oct2nD TRAVeL DISTRIBUTIOn SUMMIT InDIA

This year edition of the Travel Distribution Summit India aims to deliver the best marketing and revenue management practices that can be implemented immediately to help grow market share, maximise profits and revenue while minimising costs. It will also understand how changes in technology will affect business in the near future and what steps should be taken to keep up with this fast pace. It will also fathom that how new social media and mobile trends are set to change the paradigm in consumer behaviour and communication. The event attracts speakers and attendees, both Indian and international. Venue: Hotel Novotel Mumbai Juhu Beach, Mumbai, Maharashtra

19 Oct–21 OctITB ASIA

The annual 3-day trade show and convention is in its fourth year in Singapore. Organised by Messe Berlin (Singapore) Pte Ltd, it is supported by the Singapore Exhibition & Convention Bureau. This is where international exhibitors of all sectors of the travel-value chain, Asia Pacific’s leading travel companies and emerging small and medium-sized enterprises meet with top international buyers from the MICE, Leisure and Corporate Travel markets. ITB Asia features full range of travel products, services and goods. At the same time, it functions as a knowledge platform for the industry along with the concurrently held Web in Travel (WIT) Conference as well as a networking platform during evening functions, workshops and seminars.Venue: Suntec Singapore Exhibition & Convention Centre, SIngapore

11 Oct–13 Oct46TH FHRAI AnnUAL COnVenTIOn

The 46th edition of the Federation of Hotel & Restaurant Associations of India (FHRAI) Annual Convention is one of the most awaited events of the hospitality industry. The theme for this year’s convention is ‘Emerging Innovations in the Hospitality Industry – Vision 2020’. This premier event aims to bring forth various issues and dynamics that will shape the hospitality industry in the coming years. Through its Annual Convention, FHRAI seeks to provide its members a platform to engage with key stakeholders including industry veterans, entrepreneurs, top policy makers and civil society representatives. There will be debates and discussions on strategic dynamics that will shape the industry in the forthcoming decade.Venue: Montien Riverside Hotel, Bangkok, Thailand

Upcoming Events

RNI No. DELENG/2000/1230Posting Date 15-21/08-2011

Reg. No. DL-(C)-01/1294/09-2011 at MBC-1

46th fhrai colour combination sustainable cuisine · 2017-11-15 · visit fhrai website: fhrai...

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