Virtual Chandiwala Hospitality Ensemble, 2020

Day 1

BCIHMCT inaugurated Chandiwala Hospitality Ensemble 2020 in association with KCCI (Korean Cultural Center India) on November 22, 2020. The significance of the occasion was heightened by the celebration of International Kimchi Day along with declaration of winners for the Korean Culinary Challenge being organized online, in association with BCIHMCT.

The program began with the traditional and auspicious LAMP LIGHTING by all dignitaries followed by the national anthem of the People Republic of Korea and then, India. Subsequently, the video address by Honourable Minister of the Embassy of the Republic of Korea to India, Mr. Choi Jongho was screened for the Auguste gathering. This was followed by address by the Chief Guest, Prof. (Dr.) Mahesh Verma, Honorable Vice Chancellor, Guru Gobind Singh Indraprastha University and Mr. Hwang Il-Yong, Director, Korean Cultural Center India.

The ceremony was graced by eminent dignitaries including Chief Guest, Prof. (Dr.) Mahesh Verma, Honourable Vice Chancellor, Guru Gobind Singh Indraprastha University, Chef Parvinder S. Bali, Programme Manager, Culinary Services, Oberoi Center of Learning and Development (OCLD), Mr. Hwang Il-Yong, Director, Korean Cultural Centre India, Chef Vaibhav Bhargava, Consultant Chef, Chef Lokesh, Korean Chef at Crowne Plaza Greater NOIDA.

Mr. Choi Jongho, Honourable Minister of the Embassy of the Republic of Korea to India, gave a virtual video address and appreciated the efforts of BCIHMCT along with strengthening of Indo-Korean relations. He especially congratulated Mr R K Bhandari and his team, for the commendable task being achieved during these unprecedented times. He was especially pleased to know the successful implementation of Pan India Cultural Korean Culinary Challenge and congratulated all the participants and winners.

Prof. (Dr.) Mahesh Verma, in his inaugural address extended a warm welcome to the eminent dignitaries from Korea. He appreciated the efforts of BCIHMCT as it is one of the most premier hospitality colleges and a flagship institute of GGSIP university. He emphasized on the hardships being faced by institutions while organizing these events and highlighted the goodwill of BCIHMCT in doing a great job for the students and the entire hospitality fraternity. He mentioned about the hospitality industry and the significance of Chandiwala Hospitality Ensemble for the budding hoteliers of modern generation. He narrated the gathering about his visit to Korea and the importance of the business of food in today’s times. Conclusively, he extended his warm wishes to the participants and his heartiest congratulations to the winners.

In the Korean Culinary Challenge, participants were asked to prepare any one Korean dish of their choice by using authentic recipe or innovative fusion. The video entries were assessed for the recipes, technique, passion, knowledge of the product, and plating skills, to determine the finalists and the ultimate winner.

The Korean Culinary Challenge was judged by
Lee, Yeon-soon, National food Master (The Republic of Korea)
Chef Vaibhav Bhargava, Consultant Chef
Chef Lokesh, Korean Chef at Crowne Plaza Greater NOIDA and
Chef Ranojit Kundu, Assistant Professor & HOD Patisserie at BCIHMCT. The list of Winners are:
Winner – Ms Aarushi Garg, IHM Chennai
First Runner Up – Mr Lalit Mehta, IHM Gurdaspur
Second Runner (Tie) – Ms. L. Renthlei (Korean Cultural Centre, New Delhi) & Ms. Sushmita Khatri (IHM Gwalior)

Day 2

BCIHMCT once again successfully organized the Virtual Chandiwala Hospitality Ensemble, 2020 and the award ceremony was a huge success with winners receiving awards and participants appreciated for their efforts in these unprecedented times. We believe that providing this huge platform to students would enable them to showcase their talent, innovation and skills in the most unique and innovative manner. The spirit of competition so developed will go a long way in enhancing their career prospects in the hospitality industry.

The participants from all across the nation sent their entries through video presentation and a special Youtube channel – BCIHMCT ONLINE was created for the purpose. A major criterion besides the presentation, ingredients, final dish prepared was the element of Youtube Likes for the purpose of judging the winners. It was indeed a tough task but ended up being a learning experience for everyone and more than 1000 subscribers of BCIHMCT ONLINE in just seven days.

So, now we move on to the award ceremony of Chandiwala Hospitality Ensemble, 2020. The ceremony began with the traditional Lamp Lighting by the Hon’ble Chief Guest – Mr Ranjan Banerjee– General manager; Crowne Plaza Okhla and Guest of Honour – Chef Neeraj Tyagi, Director of Culinary, Pullman and Novotel, Aerocity along with Mr R K Bhandari, Principal, BCIHMCT, New Delhi

The presence of all dignitaries not only added unparallel wisdom to the event but also contributed to the warmth and spirit of the event. The Chief Guest, Mr Ranjan Banerjee gave valuable insights which are expected from budding hoteliers in these difficult times. He emphasized that “A professional must learn the art of resilience and perseverance as these two qualities will create the difference now.” Chef Neeraj Tyagi also mentioned the need to be industry-ready and brace challenge as we go forward to delight the five-star customers of today.

After the lamp lighting, our Principal, Mr R.K. Bhandari addressed the gathering and shared his thoughts regarding the challenges faced in conducting the event online, overcoming them and successfully organizing and judging the competition virtually.

Taking into consideration the prevailing pandemic situation and the associated challenges, the event was streamed live on the official Facebook page of BCIHMCT and garnered over 8800 views.

 The event continued further with the award facilitation ceremony for the various events conducted online namely - Cornitos Nachos Culinary Challenge, Sehatmand Bhartiya Vyanjan Paak Kala Pratiyogita, Fruit And Vegetable Carving Event, Sunrise Dress The Cake Challenge, Zone Bar Wizard Challenge, Chandiwala Towel Origami Competition, Chandiwala Future Chef Contest And Hospitality Brain Twister.

The winning positions for the CORNITOS NACHOS CULINARY CHALLENGE  were bagged by Himanshu Rawat (First Position), Vansh Sapra(First Runner Up) and Shaktik Banerjee (Second Runner Up), BCIHMCT respectively.

The competition was judged by Chef Ajay Sood, Sr. Executive Chef, RK Associates; Chef Sanjay Aggarwal, Founder at Salad Chef, and Chef Nitin Pal Singh, Co-Founder Chef & Consultant, Cook And Bake Academy. The main idea of this competition was to prepare a dish with CORNITOS NACCHOS as the core ingredient.

The SEHATMAND BHARTIYA VYANJAN PAAK KALA PRATIYOGITA award which was given for preparation and plating of lost and hidden traditions of food was adjudicated by Chef Kapil Sahi, Executive Chef Radisson Noida; Chef Mahendra K Khairiya, founder and Director Culinary Mantra and Chef Shailendra Singh, Executive Chef at Four Points. The winning positions were taken by T.Jayitri of IHM Chennai (Winner), Deepa Kumar IHM Gurdaspur (First Runner Up) and Abhimanyu Burman Vedatya Institute (Second Runner up)

THE FRUIT AND VEGETABLE CARVING was the next event to be judged by the eminent panel of judges. This contest had the competitors beautifully amalgamate their artistic skills and culinary knowledge to carve fruits and/or vegetables to make eye-catchy caricature adhering to the themes of their choice. Chef Prem Kumar Pogakula, Executive Chef, The Imperial and Chef Jitender, Sous Chef, ITDC, The Ashok constituted the panel of judges for this contest. The winners were Andrew Lee Jyth of IHM Chennai, Aditya Mittal -BCIHMCT and Aditya Shrivastava – IHM Gurdaspur respectively.

 Adding little elements to a simple cake to make it visually pleasing and give it a tempting look was the challenge that constituted the next event titled, SUNRISE DRESS THE CAKE CHALLENGE. Renowned Chefs from the industry;  Chef Vivek Chauhan, Executive Pastry Chef, Le Meridien Hotel, and Chef Tarun Kumar, Corporate Chef, Sunrise Victuals were the Jury for this competition who selected Vaisali N. of IHM Chennai as the Winner followed by  Sachin Verma of Vedatya and Sejal Singh of BCIHMCT as runner-ups.

“The greatest accomplishment of a bartender lies in his ability to exactly suit his customer.” Sponsored by  Zone, the BAR WIZARD CHALLENGE aimed at providing a platform to the students to showcase their bartending skills. This event was judged by Mr Ganga Bahadur Khatri, Corporate Director, Exotic Celebration Pvt. Ltd, and Mr Ullas Arora, F&B Manager, Crowne Plaza Mayur Vihar. First place was awarded to Satyam Kumar, BCHIMCT followed by first and second runner up, namely, Anshul Sawhney Vedatya Gurugram and Paras Bansal from IHM Gurdaspur.

 The winners of CHANDIWALA TOWEL ORIGAMI COMPETITION were selected by Ms Neeraj Sharma, Head Estate Management, Delhi International Airport Limited and Mr Abhishek Lamba, Executive Housekeeper, Carlson Group. The awards for this category were awarded to Simran Passi BCIHMCT as the winner and Aina Sharma IHM Gurdaspur and Rahul Sharma of BCIHMCT as the first and second runner-ups respectively.

The fireless cooking challenge CHANDIWALA FUTURE CHEF CONTEST 2020 was judged by Chef Ravindra Choudhary, Executive Chef, FIO Cookhouse & Bar & Chef Parth Bharti, Executive Chef, Lantern’s Kitchen and Bar & Ohdeli. This contest provided an ideal opportunity for the school students to portray their proficient culinary talent onto a platter. The winning entries included Harshika Arya – Fr. Angel School Vaishali, Prabhat Arya – St. Andrews Sr Scot Secondary School & Avin Sharma from Cygnus World School Vadodara.

OXFORD HOSPITALITY BRAIN TWISTER 2020 was organized to test the skills and knowledge of students. The quiz was designed to understand the participant’s knowledge, awareness and concepts about the wide hospitality world. The participants in the brain twister were totally independent during the online quiz where they were not allowed to be dependent on any external source for their benefit. Winners of the competition are Shobhit Anand, Vedatya Institute Gurgaon (Winner), Kunal Grover, BCIHMCT (First Runner Up), and Madhavaraman M, IHM Chennai (Second Runner Up)

 The event was formally concluded with a vote of thanks by Dr. Prem Ram, Event Coordinator Chandiwala Hospitality Ensemble 2020. He appreciated and thanked all the distinguished guests and members of the jury. Dr Prem Ram expressed gratitude on behalf of BCHIMCT for the time and support extended by the Jury and guests. Mementos were presented to felicitate all the guests including the judges.

 It was well worth facing the challenges while organizing the event virtually, given the dedication and exuberant zeal displayed by all participants.

The event was followed by a Lunch, organized at the Impressions Restaurant of BCIHMCT which was appreciated by all eminent dignitaries. 

Swiggy to bring over 36,000 street food vendors online under PM SVANidhi scheme

Swiggy, India’s largest food delivery platform, has announced the expansion of its Street Food Vendors program to 125 cities under the Prime Minister Street Vendor’s AtmaNibhar Nidhi (PM SVANidhi) Scheme.

This follows a successful pilot that Swiggy initiated with the Ministry of Housing & Urban Affairs (MoHUA) in the cities of Ahmedabad, Varanasi, Chennai, Delhi and Indore, through which Swiggy has already onboarded over 300 street vendors on its platform.

Swiggy has created a special destination on the app where consumers can discover their favourite street food vendors. At the time of onboarding, all vendors are registered with FSSAI. Swiggy will then facilitate a Food Safety Training and Certification (FOSTAC) in partnership with FSSAI and their empanelled partners.

The SVANidhi Scheme has received loan applications from a whopping 1.47 lakh street food vendors so far. From these, in the first phase alone, Swiggy will onboard an unprecedented 36,000 vendors to whom the loan has been disbursed in 125 cities, potentially making this initiative by Swiggy and MoHUA the largest of its kind not just in India, but globally.

Swiggy aims to bring every kind of food experience to the customers’ doorstep; this includes street food, which is an integral part of India’s cultural and economic structure and is often unique to each region.

Swiggy also understands the changes and challenges that street food vendors had faced in the wake of the pandemic and which had forced many of them to shut shop overnight. In an effort to provide meaningful support to the street food vendors to revive their business and offer much-needed visibility, Swiggy is leveraging its platform and large delivery fleet to bring street food to the doorsteps of customers safely and hygienically. 

“Even as we go through more stages of Unlock, there has been a long-term change in consumer behaviour regarding continued social distancing and heightened demand for online services like food delivery. As a platform committed to bringing the widest choice of food to the doorsteps of consumers safely and hygienically, we’re delighted to bring them their favourite street food which they have been missing for many months now,” said Vivek Sunder, COO, Swiggy.

Source

Gulfood Manufacturing exhibition postponed to 2021

Foodservice, machinery and ingredient supplier exhibition Gulfood Manufacturing has been postponed this year, moving the event to 2021 due to COVID-19.

The event will now take place from November 7 to November 9 2021.

Though physical events across the region have been resuming, with others supplemented with digital events, Gulfood Manufacturing organisers said they could not deliver the event with many of their partners and exporters landlocked by travel restrictions.

In a statement, organisers said: “Whilst this decision will disappoint many who have come to rely upon the event as an important showcase of the latest manufacturing business improvement tools, the forward planning and advance logistics necessary to deliver an international event of such scale is not possible for many partners and exporters given current uncertainty surrounding travel and quarantine restrictions.

“This has particular impact upon food producers and manufacturers as they tackle the challenges around food security and safety.”

What started as an offshoot of the established Gulfood trade show, Gulfood Manufacturing has steadily become an industry-leading event in its own right. In 2019, the exhibition covered 19 halls, with 1,500+ companies showcasing their products to more than 35,000 international visitors.

Introducing Chefs at Home, an initiative to inspire Pinners to cook well and do good

During the past few months with millions of people at home, more than 60 percent of Americans have increased their home cooking, and many have turned to Pinterest as a source of inspiration. In fact, searches for “easy at-home recipes” have increased by 12X.

To continue offering more fresh ideas to home cooks, Pinterest is launching Chefs at Home, an exciting sneak peeks into the home kitchens of the country’s top culinary talent. Chefs at Home features recipes, tips, and tricks from over 30 iconic chefs: What’s Andrew Zimmern’s go-to summer soup? How does Kwame Onwuachi make his favorite hummus? What’s Stephanie Izard’s secret to perfect homemade tostadas?

Chefs at Home invites Pinners to not only cook well but also do good. We recognize that food insecurity and job loss has made this a difficult time for many. As part of this program, Pinterest is donating $300,000 in free advertising to raise awareness and funding for the National Restaurant Association Educational Fund (NRAEF), Relief Opportunities for All Restaurants (ROAR), No Kid Hungry, and Harlem Grown. 

To help curate the Chefs at Home recipes, Pinterest collaborated with industry experts Peter J. Kim, the founding director of the Museum of Food and Drink (MOFAD), and Tracey Johnsen, a creative strategist who honed her chops at Tastemade.

Head to Pinterest’s Today Tab every week for new Chefs at Home recipes. Here’s a preview of what’s coming up:

Week 1: Celebrate Black chefs

• Kwame Onwuachi’s chickpea tagine hummus

Week 2: Snack like a chef

• Lucas Sin’s microwave sesame mochi

Week 3: Friends with benedicts

• Kia Damon’s pumpkin rye pancakes 

Week 4: Eat your feels

• Adriana Urbina’s stuffed poblano peppers

Week 5: Weekend bake-a-thon

• Dominique Ansel’s yogurt cake

Week 6: Savoring summer

• Andrew Zimmern’s cold cucumber soup

Lecture on “Disruptions and Happiness” will be delivered by Ms. Deepika Pandita, Director-Human Resources, Hamstede Living Pvt. Ltd on Jul 10, 2020 04:00 PM India

This is the Seventh online lecture of “Career Talk” series for Hospitality students by IHM Ranchi.

The lecture on “Disruptions and Happiness” will be delivered by Ms. Deepika Pandita, Director-Human Resources, Hamstede Living Pvt. Ltd. A Business Leader who is passionate about shaping & building organizations, culture, talent & leaders. She is having 15 years of experience in Hospitality, including over 13 Years in Human Resources, Handling Talent Acquisition in Leadership Hiring, and Campus Recruitment. Worked on Manpower Budgeting, Deployment, Talent Management, Learning & Development, Employee Engagement, and various other facets of Associate Management and business well being. Currently working on assembling a great leadership team to craft a global organisation in the field of revolutionizing the Co-Living Ecosystem.

You are invited to join the lecture on: Jul 10, 2020 04:00 PM India

Register in advance for this lecture: https://tinyurl.com/yamg65v6

After registering, you will receive a confirmation email containing information about joining the Lecture.

Czechs bid "farewell" to COVID-19

While the world reels under the COVID-19 pandemic, the Czechs Republic organized a “symbolic farewell party”. thousand of Guests gathered on the Charles Bridge in Prague sharing food and drinks. Guests were entertained by local musicians as they sat at a 500-meter-long table. Czechs, with a population of 10 million, reported 12,319 COVID-19 infections and about 352 deaths.

'Planning Hospitality Career amidst the Fourth Revolution’, a session by Dr. Sudhir Andrews

Servo Hospitality School organised a significant & remarkable session titled, ‘Planning Hospitality Career amidst the Fourth Revolution’, by the versatile & dynamic personality of the hospitality industry, ‘Dr. Sudhir Andrews – The Living Legend’.

Dr Andrews is an alumnus of St. Stephen’s College, Delhi and was the first MBA from IIMs to join the hospitality industry in 1971. He had set up the Oberoi School (OCLD) as the Director and later set up the Ecole Hoteliere, Lavasa as Dean Academics. The guest speaker holds a gigantic status in the hospitality industry and has written several hospitality books of all core departments, for which he has bagged several noteworthy awards including the Rashtriya Gaurav Award (2010) & Rajiv Gandhi Award for Excellence (2010).

In the Servo Hospitality School’s sixth online talk of the web series, Dr Sudhir Andrews expressed the brilliant standards of centring and imbibing the fundamental hospitality traits, so as to lead a successful career. He emphasised on the significance and need of going Digital in this COVID era since the people are the drivers of the change. As indicated by him, digitalization implies going from screen to screen and its two important components are disruption and innovation, which in today’s scenario shall change the entire World’s perspective of observing the things. He said this is an ideal opportunity to give our clients the astounding touch less guest service and create a wow experience.

The speaker termed different types of generation i.e, Z & Y as Millennial, out of which generation Z (the current one) is driven by technology, text savvy, not looking up for positions and is unquestionably more digitalized than generation Y. Dr Andrews boosted the morale and confidence of the budding and aspiring hospitality professionals and advised them to manage their own work and not to be dependent on anyone for their daily chaos, as in their younger age, someone readies the tea for them, puts on the geyser, make up the bed and room, prepares the breakfast for them and so on. Referring to the student’s mindset, he quoted that working in a different way or finding an alternate way out to complete a task, converts the idea into an innovation.

Thinking out of the box is what is required in the present time. College life is brimming with fun consequently should be utilized productively. Post completion of the hospitality course the student can opt for higher studies, pursue a specialization in a particular department, join academics, decide do a job or become an entrepreneur. He gave the mantra for success i.e, Fun + Mastery + Network, wherein, fun alludes to passion required in the field, mastery indicates the excellence required over the competencies and skills and network refers to have a good connection which the concerned people, so as to excel in career. He stressed on the importance of learning good English, which has consistently been the most significant resource. The speaker educated the students that their playground is not the colony, district or country they live in, but the entire world and that they have to work in such a way that makes them recognized globally.

Dr Andrews was pleased to hear and appreciated the efforts of Servo Hospitality School while promoting students for internships and jobs, globally. His professional advice to students was, to get certification in their respective field, subscribe to journals, spend time in crafts, download subject related talks from youtube and make good networks. He said that it’s very necessary to make and keep companions of school and college, as to cherish joy and sorrow. Adulating the youth, the session expert stated that they are very anxious to showcase their talents, are full of energies and charisma, works beyond the constraint of temperature and time and have higher dreams. In today’s world, the things are changing so fast that the old ones get obsolete very soon; hence learning is a continuous process. Projecting an image of a buffet, he correlated various dishes with the subjects being taught to the students and how one finds a specific or numerous dishes appealing or vice versa.

Speaking on the industry, Dr Andrews emphasised on quality and said how the organizations are now looking for unique specialists. The interview of the candidates will be conducted online; by first viewing the student’s skills, in created a video clip format. He advised the students to work towards Point casting which means centring to just one particular area and excelling in it. Quoting some examples of his successful students, he overwhelmed the audience by their point casting techniques in different fields such as ice sculptures, cake models, linen supplying and carpet shampooing etc.

On the contrary to the current hierarchy chart that is followed in the hospitality industry, the speaker stated that the inverted chart has to be followed up, wherein the staff who are in contact with the clients directly, will come first and needs to be perceived and paid well since they are the ones who deliver delightful experiences and get businesses, followed by the support staff such as the I.T. team. Furthermore, the speaker enlightened the audience with his thoughts on prospective future hospitality avenues and as to why the hospitality is still renowned and shall remain one of the demanded industry, globally.

Speaking on the sub-theme i.e, Job scenario after COVID -19, the distinguished professor inquired with students whether or not they have learnt new skills or art during the lockdown period and if not, then they have burnt through the time since it was a golden opportunity for them to upgrade themselves. He mentioned that post-COVID the skills that would be required from the candidates are unique skills, soft skills and entrepreneurial skills. The future hospitality jobs would be data analysts, front office associate, revenue managers, owners of outsourced, estate managers, banquet coordinators, concierge, IT specialists, Chef.

He briefly explained how several countries have outsourced almost all their operations and are performing well; hence, for this reason, he focused the student’s mind towards point casting. Outsourcing can be of rooms, spa, food, travel, cars, linen, banquets etc.

Edited by Mr Vipul Bhandari HoD – F&B Services Servo Hospitality School

The event was held on Monday 15th June 2020

Plant Based Food - Culinary workshop successfully organized at IHM Ranchi

Institute of Hotel Management Brambe, Ranchi in collaboration with Human Society International successfully organized the Plant Based Food Culinary workshop for students on 23 and 24 June 2020. The two days online workshop was inaugurated by Dr. Bhupesh Kumar, Principal, IHM Ranchi. The workshop was conducted by the owner of Bodhi Green Chef Varun Sharma.

The workshop focused on new plant based food products, innovative recipes and repurposed ingredients in line with paradigm shift taking place in global food Industry as healthier food. As recommended by the National Council for Hotel Management and Catering Technology the plant based food alternative and effects at culinary institutes is crucial to cater the increasing consumer demand for sustainable and ethically produced food. The workshop’s vision was to educate citizens on social and ethical concerns of the food industry especially the students who are the future of this industry, to ignite conversations about animal welfare and motivate them to make conscious food choices.

The recipe demonstrated during workshop by Chef Varun were Coconut Cream, Green Smoothie Soy/Peanut Yoghurt, Mango Banana Nice-Cream With Coconut Cream, No Bake Peanut Butter Cookies and Vegan Fried Chicken. Dr. Bhupesh & Chef Rajnish Singh of IHM Ranchi and Mr. Arnab & Mrs. Radhika C.Rao concluded the two days workshop with vote of thanks to Chef Varun and all the attendees. In his closing remarks Dr. Bhupesh Kumar said that the workshop was successful in sparking a sense of companion towards animal and the duty of students as citizens to help create a humane, sustainable food industry.

Goa, Gujarat and Chandigarh leads FSSAI's State Food Safety Index

Key Take Away

The Food Safety and Standards Authority of India (FSSAI), recently released the results of the second State Food Safety Index to celebrate World Food Safety Day during a webinar.

The State Food Safety Index ranks states on five parameters of food safety through a rigorous evaluation process every year. This year, among the larger states, Gujarat was the top-ranking state, followed by
Tamil Nadu and Maharashtra.

On this occasion, FSSAI also released an E-handbook on “Eat Right during COVID-19” for citizens. An updated detailed guidance note ‘Food Hygiene and Safety Guidelines for Food Businesses during COVID-19 pandemic’ was released. 

For More Information

www.hotelierindia.com/fb/11137-goa-gujarat-and-chandigarh-leads-fssais-state-food-safety-index

Fleming joins Culinary Chefs in NZ’s First ‘Virtual’ Cook-Off

Key Take Away

Cricketing legend and Chennai Super Kings Coach, Stephen Fleming is putting his support behind what is believed to be the first ‘Virtual’ Chef competition involving New Zealand products in India.

Fleming, who along with Brendon McCullum and Daniel Vettori, is a shareholder and ambassador of the Indian based import company, QualityNZ Imports. 

The 2020 QualityNZ Culinary Cup is supported by the ‘South Indian Culinary Association’, the ‘Indian Culinary Forum’, and the ‘Western India Culinary Association’

The competition requires the Chefs to prepare and cook two dishes from the QualityNZ range available here in India, in their home kitchens, and film the experience! 

"The competition aims to make the videos available through our social media channels to all the ‘home’ Chefs across India who have an interest in cooking and to show them some of the Chef’s secrets to producing those extra special meals," he added.

For More Information

bwhotelier.businessworld.in/article/Fleming-joins-Culinary-Chefs-in-NZ-s-First-Virtual-Cook-Off/06-06-2020-194432/

Finalists for The Young National Chef of the Year revealed

Key Take Away

Due to the ongoing situation with COVID-19, the selection process has had to be tweaked for this year. The Craft Guild of Chefs has revealed ten talented young chefs who have been selected to compete in the Young National Chef of the Year final this autumn.

Head judge, Hrishikesh Desai, and organizer of the competition, David Mulcahy have handpicked the finalists based on recommendations from industry experts. All finalists will be invited to an online webinar to chat with David and Hrishikesh about the competition and also to connect with each other.

The criteria for the final will be announced at the end of June but will have a special focus on sustainability.

For More Information click below:

www.boutiquehotelier.com/finalists-for-the-young-national-chef-of-the-year-revealed/

Optimism rising for hospitality industry despite canceled events, concerts

Key Take Away

Thousands would be flocking to the area this weekend for the 2020 WIAA State Track & Field Meet at UW-La Crosse, but due to COVID-19, organizers were forced to cancel the event.

The meet has an annual economic impact of over $2 million to the area according to the La Crosse County Convention and Visitors Bureau.

The effects of COVID-19 have been devastating for the hospitality industry. In April, hotels in La Crosse County were seeing single digits.

For More Information click below:

wxow.com/2020/06/05/optimism-rising-for-hospitality-industry-despite-canceled-events-concerts/

Career Growth in India's Leading F&B Brands - Webinar on Saturday, 6th June 2020 at 5 pm

Exclusive interface with Mr. Aman Lal - Chief People Officer at KFC, Yum! Brands along with Mr. Dilip Puri, Founder and CEO at Indian School of Hospitality & Mr. Kunal Vasdudeva, Chief Operating Officer at Indian School of Hospitality. This session will be moderated by Ms. Neha Sharma our Program Director (PGP).

These veterans from the service industry come together to share insights with you on Career Growth one can expect in Food and Beverage brands and what makes this industry the most sought after since its evolution.

This webinar will give an insight into the opportunities and ways in which F&B businesses are evolving to adapt in this dynamic world.

Please register for the same by clicking on the link below : https://us02web.zoom.us/webinar/register/7915910217625/WN_CFqsg6ABTRaOL63IDX78pA

Marriott International Ranks #1 On DiversityInc Top 50 List

Marriott International, Inc. was recognized as the #1 company for diversity across industries on the 2020 DiversityInc Top 50 Companies for Diversity list. The ranking also makes Marriott the highest-ranking hospitality company on the list for more than ten years and the only one to have achieved the top ranking. 

Marriott's success in the diversity and inclusion space is based on a 360-degree cultural approach encompassing results-oriented metrics and initiatives supporting associates, customers, suppliers and owners. This approach had led to signature accomplishments such as collaborating with leading human rights nonprofits on human trafficking prevention training and leveraging TakeCare, its award-winning employee wellbeing program, to advance the practice of diversity and inclusion in the modern workplace.

 The company has been recognized for its talent development programs with a long list of notable and lifetime achievement awards, including - Working Mother 100 Best Companies Quarter Century and Hall of Fame, Black Enterprise Best Companies for Diversity, a repeat LATINA Style Company of the Year, Asia Society Best Companies for Asian Pacific Americans, National Association for Female Executives (NAFE) Top Companies for Executive Women Hall of Fame

VIRTUAL EVENTS | COVID-19 - Hacks for Direct to Consumers F&B Brands

May 5, 2020

04:00 PM - 05:30 PM (Asia/Kolkata)

Free

Speakers:

Moderator : Sanket S - Founder, Urban Spice

Arvind Agrawal - MD, Galaxy Cloud Kitchen (Future Group)

Rohit Gupta - Head D2C and F&B, Shadowfax

Mayank Tandon - Senior Leader, F&B Retail

Tarun Bharadwaj - CEO, Digimart

Vinay Singh, Founding Partner- Fireside Ventures

The Institute of Hospitality and Amadeus Partner to Facilitate Innovation and Education in the Hospitality Industry

About Institute of Hospitality

Established in 1938, we are managed as an educational charity and our resources include publications, management guides and research, covering both our industry and other management disciplines.

It is the professional body for managers and aspiring managers working and studying in the hospitality, leisure and tourism industry. We have members working in every sector of the industry and in over 100 countries around the world.Our primary purpose is to promote professionalism through lifelong learning.

To find out more about the Institute of Hospitality, visit www.instituteofhospitality.org or follow on social media @IoH_Online

About Amadeus

Amadeus is an IBEX 35 company, listed on the Spanish Stock Exchange under AMS.MC. The company is also part of the EuroStoxx50 and has been recognized by the Dow Jones Sustainability Index for the last eight years.

We are one company, with 19,000 employees across 70 offices. We have a global mindset and a local presence wherever our customers need us.

Our purpose is to shape the future of travel. We are passionate in our pursuit of better technology that makes better journeys.

To find out more about Amadeus, visit www.amadeus.com.

The Institute of Hospitality (IoH), a global community of hospitality professionals, and Amadeus, an industry leading provider of hospitality technology solutions, are proud to announce a new partnership in which Amadeus will provide data-driven insight to IoH members to help strengthen their revenue strategies and deliver exceptional customer experiences.

 Together, the solutions form a powerful suite of capabilities to enrich every stage of the guest journey while driving demand, revenue, and personalized experiences.

Peter Ducker FIH, Chief Executive of the Institute of Hospitality, said, "A big welcome to Amadeus. We are pleased to bring another experienced digital partner into our network. Their solutions will be of interest to many of our members and will help with their business decision making."

Jan Tissera, Head of International, Hospitality, Amadeus, added, "Amadeus is unique within the hospitality industry. Thanks to our global presence, powerful solutions, and access to forward-looking and historical data, we can help drive optimum results for the hotels we serve. This sponsorship with the Institute of Hospitality is a great opportunity to share insight and help members achieve the best outcomes possible for their business."

EHL Named Best Hospitality & Leisure Management School In The World

LAUSANNE - 2020 QS World University rankings: Soon after the confirmation of its Michelin star, Ecole hôtelière de Lausanne (EHL) has been ranked as the world's leading institution for hospitality and leisure management education.

"Switzerland continues to set the example in terms of academic excellence, competitiveness and innovation. The canton of Vaud in particular, with its centers of excellence, the ambitious development strategy of the Department for the Promotion of Economy and Innovation (SPEI), and also thanks to the intelligence of each player to leverage this exceptional network, has become a leading hub for the creation and transmission of knowledge, recognized throughout the world," 

Michel Rochat, EHL Group CEO, reacted to the news by stating that "Switzerland's tradition of excellence and its education model continue to be recognized worldwide". EHL now also ranks among traditional management schools, coming in 7th place in Switzerland. "Our positioning is no longer that of a school purely dedicated to the hotel industry. Our graduates are very competitive in a multitude of industries where the customer experience is a central tenet, such as luxury, banking or aviation. So we aren't surprised to be compared with the best business schools. With two campuses in Switzerland and one in Singapore, as well as an innovation village open to our students, we are proud of the unique offer that has been developed in recent years,"

For more info visit the site www.ehl.edu

Robots are taking over hospitality industry

International vacationers and travelers believe that robots are best used for unpleasant and strenuous tasks such as disposing of garbage, cleaning, and carrying and storing heavy items, says a new study from Ball State University.

The study examined how 1,676 respondents from 103 countries and territories feel about the use of automated machines in these sectors

The study found:

• People perceive that robots should not be used in position that require sophisticated judgment calls.

• The public seems to be generally accepting of using robots to deliver services at receptions in hotels and other facilities.

• In general, respondents consider robots as suitable for housekeeping tasks, and show support for robot use for laundry.

• The respondents show a willingness to have robots do many tasks in the food service industry, apart from preparing food.

• The data from the survey show a great deal of skepticism in terms of accepting the use of self-driving vehicles, whether a car, train, bus, ship, or airplane. Self-driving airplanes are the technology that respondents seem to be most against.

• The data suggest that customers expect that the use of robots will cause a reduction in costs to them as end consumers of services.

“Implementing robots in these industries should be done in a cautious way that enables customers to see the benefits, keeping service levels high and cutting the cost of services to the end-user, "

“The future is more automated and travel, tourism, and hospitality industries have to realize the transformation is already here,”

“The technologies that allow for automation improve in quality by the day and the demographics in developed countries illustrate a long-term labor shortage in service industries,”

Hospitality sector calls for emergency Coronavirus support

Owners of hotels, nightclubs, bars and restaurants are calling on the government for emergency assistance as wave of customers cancel bookings as a precaution against contracting coronavirus.

Sales in restaurants and bars in London were down 7% in the past week according to trade body UK Hospitality. It said declines had been registered in cities such as Birmingham and Manchester. Some nightclub owners said they had seen as many as 30% of those who had already bought tickets for events last weekend decide to stay away. Usually such events would have less than 10% no shows

Michael Kill, chief executive of the Night Time Industries Association, which represents nightclubs, bars, live music venues and pubs, said advanced bookings for members were down by between 20% and 30% on average, with London particularly affected by a drop in tourist visitors

Moving into the next phase – delay – could see the introduction of “social distancing” measures, such as closing schools and halting mass gatherings.

Preferred Hotels & Resorts Announces 2019 I Prefer Member's Choice Award Winners

About Preferred Hotels & Resorts
Preferred Hotels & Resorts is the world’s largest independent hotel brand, representing more than 750 distinctive hotels, resorts, residences, and unique hotel groups across 85 countries. Every property within the portfolio maintains the high quality standards and unparalleled service levels required by the Preferred Hotels & Resorts Integrated Quality Assurance Program.

For more information, visit PreferredHotels.com.

The world’s largest independent hotel brand representing more than 750 distinctive hotels, resorts, and residences across 85 countries – unveiled the winners of its second annual I Prefer Members’ Choice Awards. For 2019, 40 hotels in 23 countries were selected as winners across four regional categories with Discovery Shores Boracay on Boracay Island in Aklan, Philippines declared the overall winner, and other top honors given to Windsor Court Hotel in New Orleans, Louisiana; Pulitzer Amsterdam in the Netherlands; and Condado Vanderbilt Hotel in San Juan, Puerto Rico

Distinctly unique in their approach to hospitality, each of the award-winning hotels are connected by their dedication to delivering exemplary service and memorable experiences. The full list of 2019 I Prefer Members’ Choice Awards winners includes: 

Top Hotels in Europe: 

• Pulitzer Amsterdam – Amsterdam, Netherlands   

• Grand Hotel Excelsior – Valletta, Malta 

• Old Course Hotel, Golf Resort & Spa – St Andrews, United Kingdom 

• The Grand, York – York, United Kingdom 

  Top Hotels in Asia Pacific, Middle East, and Africa:  

  • Discovery Shores Boracay – Boracay Island Malay, Aklan, Philippines 

  • Discovery Primea, Manila – Manila, Philippines 

  • Royal Plaza on Scotts – Singapore    

  • Discovery Suites Manila Philippines – Manila, Philippines

    Top Hotels in Caribbean, Central, and South America:  

    • Condado Vanderbilt Hotel – San Juan, Puerto Rico   

    • Half Moon – Montego Bay, Jamaica   

    • Cambridge Beaches Resort & Spa – Sandys, Bermuda   

    • West Bay Club – Providenciales, Turks & Caicos Island

      To celebrate the winners, Preferred Hotels & Resorts is launching a limited-time Bonus Points Promotion. This value-add incentive gifts I Prefer members with 5,000 bonus points when they book a stay at any of the 40 winning hotels by March 10, 2020 for travel through December 31, 2020

    For more information on the I Prefer Members’ Choice Awards, visit www.IPrefer.com/MembersChoice.