Initiative | Signum Hotel Academy partners with Tourism & Hospitality Skill Council (THSC) to train entry level workforce for hospitality

Signum Hotel Academy partners with Tourism & Hospitality Skill Council (THSC)

to train entry-level workforce for hospitality

New Delhi, May 2022: Signum Hotel Academy, an educational initiative by Signum Hotels & Resorts, has partnered with Tourism & Hospitality Skill Council (THSC) to conduct THSC-approved hospitality courses. The affiliation aims to create a pool of talent for entry-level positions in hospitality that is facing a crunch of human resources in current times.

The THSC-approved courses will impart theoretical knowledge as well as on-the-job training in key operational areas of a hotel including the Front Office, Food & Beverages, Food Production, and Housekeeping. Signum Cityscapes Mohali has also been approved as the on-the-job training center for practical exposure.

Commenting on the affiliation, Mehul Sharma, Founder – of Signum Hotels & Resorts said, ‘The pandemic had stalled hospitality hiring and training, and drove away interested students from opting a career in this sector. With business reviving, hiring has also re-started but now there is a shortage of skilled talent. We are happy to partner with THSC in our shared vision to create more skilled manpower for the industry.’

On the THSC-approved courses being offered at Signum Hotel Academy, Mehul further added, ‘our courses follow a focused approach so the student spends time in learning and training in their core area of interest. This also fast tracks learning and absorption of talent in the workforce.’

Shilpa Dikshiit, Head - of Signum Hotel Academy said, ‘THSC partnership will add further credibility to the courses and will enhance program enrolments further. Our courses offer the ideal balance of theoretical knowledge and practical exposure.’

Rajan Bahadur, Chief Executive Officer, Tourism & Hospitality Skill Council (THSC) said, ‘We welcome Signum Hotels to our Training Partner network. THSC is committed to creating a robust and sustainable ecosystem for skill development in the industry to fulfill the manpower requirements and bridge the gap. With Signum Hotel Academy we will expand our reach with a common aim to develop skilled talent for hospitality and other sub-sectors of the industry.’

Three-month courses offered at Signum Hotel Academy are as follows:

·        Soft Skills Training

·        Food & Beverage Service

·        Commis Chef

·        Front Office Associate

·        Guest Service Associate (Housekeeping)

Ingredient Ideology | Crush On Cutlets By: Dr. Kaviraj Khialani- Celebrity Master Chef.

Crush On Cutlets

Cutlets are a concept that has seen a number of changes and adaptations as it came along and shook hands with our cuisine and cooking style from the west and various parts of the world during its culinary voyage. It is a concept that deals with ingredients with a complimenting nature coupled with a perfect pinch of spice and flavors, a dash of creativity, and a good addition of love and passion while making them.

They are a good option to plan for getting together, occasions, home celebrations, birthdays, etc. not only are they easy to plan and assemble but also great to work on pre-preparation and keep ready ahead of time, and are convenient and comfortable to handle and dish out. 

Cutlets are great being enjoyed for a Sunday brunch as well, from the vegetarian options of mixed veggies to soy keema or granules, from spinach and cottage cheese cutlets to prawn masala pepper cutlets, chicken Manchurian cutlets, sweet potato and kidney bean cutlets, desi fish and macaroni cutlets, Mexican corn and jalapeno pepper cutlets, indo- Italian chili cheese pasta cutlets and the creative list can go on and on.

A few points to keep in mind when we do cutlets are that the ingredients should be picked fresh, should go along well for their taste and nature, must be cooked well where needed and in case of non-veg special care is to be taken when it comes to using mince-meat or keema, even with fish, prawns and assorted seafood we need to be sure of the proper cooking time and serving temperatures to avoid contamination and other health-related issues.

Binding agents play a significant role when it comes to cutlet making process, we usually use mashed potatoes, cornflour, maida, arrow-root, bread crumbs, and thick white sauce called panada. We also have various other options as well like using boiled grated sweet potatoes, oats flour, soy flour, multi-grain mix, vegan options like almond meal flour, etc which can also be used to make quality cutlets.

Here are a few easy to make Recipes for Cutlets:

Recipe-1] Spiced Chickpea & Sweet Potato Cutlets

Ingredients:

Oil-2 tsp + as needed for frying

Cumin seeds-1/2 tsp

Ginger-garlic-chili paste- 1 tsp mix

Onion-1/2 chopped

Boiled mashed chickpeas-1/2 cup

Boiled peeled, grated sweet potato-1 cup

Salt and pepper powder to taste

Chaat masala-1/2 tsp

Red chili powder-1/2 tsp

Coriander and mint leaves- 2 tbsp. chopped mix

Chopped cashews/raisins-2 tsp.

Bread crumbs/maida/corn flour- as needed for binding and coating.

To serve with: chutney/ketchup/dips and sauces.

Method:

1. Prepare all the ingredients for the cutlet recipe.

2. In a mixing bowl combine the boiled mashed chickpeas with the grated sweet potato and add in salt, pepper, all the powdered spices, chopped nuts, coriander, and mint, little oil and mix it well.

3. Add in a little maida/bread crumbs as needed for binding texture to shape into cutlets and divide the mixture into 12-15 small portions.

4. Shape them into small cutlets and coat with little dry cornflour/maida or coat with a batter of maida and water and then with bread crumbs and deep fry in medium hot oil, remove on a kitchen paper drain excess oil and serve hot.

Recipe-2] Soya Mattar Aloo Cutlets

Ingredients:

Oil- 2 tsp + as needed for frying

Ginger-garlic paste-1 tsp

Green chilies-1 tsp chopped

Onion-1/2 chopped

Soya granules-1/2 cup

Boiled green peas-1/2 cup

Green capsicum-1/2 chopped

Boiled, peeled, grated potatoes- 2 cups

Salt and pepper to taste

Garam masala powder-1/2 tsp

Chat masala-1/2 tsp

Red chili powder-1/2 tsp

Maida/corn flour/ bread crumbs as needed

Grated cheese-2 tbsp.

To serve with:

Sauce/ chutneys/ ketchup/ dips.

Method:

1. Prepare the boiled mashed potatoes and add salt, pepper, coriander leaves, mint leaves, some bread crumbs and corn flour into it and prepare a firm dough like texture and keep aside.

2. Heat oil in a pan add in the onions, ginger-garlic, chilies and saute for a couple of mins, add in the drained soya granules which have been soaked in 2 cups water for 20 mins and also add in salt, pepper, peas, capsicums and all powdered masalas and saute well.

3. Cook the soya mattar mixture for 10-12 mins until well cooked and dry and turn off the flame add in the grated cheese and mix well.

4. Apply oil on the hands and divide the potato mixture into 8-10 equal portions flatten each portion on the hand and place 1 tsp filling of the soya mattar in the center and close it.

5. Chill the prepared cutlets for 20 mins, dip them in maida water thick batter and coat with dry bread crumbs and fry to a golden brown color on a medium flame, remove, drain off the excess oil and serve hot with dips and sauces.

Recipe-3] Corn Capsicum Cheese Cutlets

Ingredients:

Oil-for frying as needed

Sweet corn-1/2 cup boiled and crushed

Capsicum-1/2 no finely chopped

Boiled mashed potato-1/2 cup

Grated paneer-2 tbsp.

Salt and pepper to taste

Chaat masala -1/2 tsp

Garam masala powder-1/2 tsp

Chili flakes-1/2 tsp

Mixed herbs-1/2 tsp

Grated cheese- 2 tbsp.

Coriander/mint/parsley-2 tbsp. chopped.

Maida/ corn flour/ bread crumbs- as needed for binding and coating.

To serve with: dips/ sauces/ chutneys etc.

Method:

1. Prepare all the ingredients for the corn –cheese- capsicum cutlets.

2. In a mixing bowl combine together the boiled crushed corn, potatoes, capsicums, paneer, cheese and all the seasonings, herbs, chili flakes, and spices and give it all a nice mix.

3. Add in a little coriander/parsley etc and a binding agent like maida/ corn flour/ bread crumbs and mix well to help in shaping the cutlets.

4. Apply oil on the hands and divide the mixture into 10-12 equal portions and shape each into a round cutlet, dip in maida batter and coat with bread crumbs and fry until golden browned in medium hot oil.

5. Remove onto a kitchen paper and serve hot with assorted dips and sauces.

Recipe-4] Lentil Pulse Cutlets

Ingredients

Oil- for frying as needed

Yellow/green lentils/dals as desired-1/2 cup boiled.

Black eyed peas/beans or chauli-1/2 cup boiled and mashed

Ginger paste-1 tsp

Green chilies chopped-1 tsp

Salt to taste

Boiled mashed potato- 1 cup

Maida/corn flour/ bread crumbs- as needed for binding/coating.

Amchur powder-1/2 tsp

Red chili powder-1/2 tsp

Garam masala powder-1/2 tsp

Coriander /mint leaves- 2 tbsp. chopped

Roasted crushed/powdered peanuts- 2 tbsp.

Method:

1. Prepare all the ingredients the lentil pulse cutlets.

2. In a mixing bowl combine together the boiled and mashed lentils and pulses, add in salt and all the masalas, and mix.

3. Add in the boiled mashed potato, peanuts, cornflour and little bread crumbs and get it all binding together.

4. Divide the cutlet mixture into 10-12 equal portions and shape each cutlet and chill for 20 mins.

5. Coat with cornflour/ dip in batter and coat with bread crumbs and shallow/ deep fry to a nice golden color remove excel oil on a kitchen paper and serve hot with assorted dips/ chutneys/ sauces.

Recipe-5] Hariyali Subzi Cutlets

Ingredients:

Oil- for frying as needed

Spinach blanched and chopped-1/2 cup

Boiled mashed potato-1 cup

Grated paneer-1/4 cup

Kasuri methi-1/2 tsp

Grated cheese-2 tbsp.

Salt and pepper to taste

Mixed herbs-1/2 tsp

Chili flakes-1/2 tsp

Oil-2 tbsp for cooking

Cumin seeds-1/2 tsp

Ginger-garlic-chili paste-1 tsp mix

Chaat masala-1/2 tsp

Garam masala powder-1/2 tsp

Coriander and mint leaves-2 tbsp. chopped

Maida/corn flour/ bread crumbs- as needed for binding/coating.

To serve with assorted dips/ chutneys/ sauces.

Method:

1. Prepare all the ingredients for the cutlets and keep them ready.

2. Heat oil in a pan add ginger garlic chili paste, cumin seeds, spinach, paneer, and potato, and mix it all well.

3. Add in salt, pepper all powdered spices, methi, herbs, chili flakes and cook for 3-4 mins on a medium flame.

4. Add in the coriander and mint leaves and mix well, remove from flame add in cheese, the bread crumbs/ corn flour as needed for binding the cutlets.

5. Divide the mixture into 10-12 equal portions for medium sized cutlets shape them well and coat with little dry corn flour and fry on a non-stick tava with little oil as well until a nice golden color is achieved.

6. Remove onto a kitchen paper drain excess oil and serve hot with assorted chutneys/sauces/dips.

BEING SELECTIVE ON ELECTIVES IN TODAY’S HOSPITALITY JOB OFFERINGS! By Dr. Kaviraj Khialani.

BEING SELECTIVE ON ELECTIVES IN TODAY’S HOSPITALITY JOB OFFERINGS!

Competence and confidence the two of the many list of essentials required in the field of hospitality has also been facing a slight twist and elements of change since the last few months. In recent times my observations and experiences have a lot to say about the thought processes and mind sets of certain aspiring to be futuristic hoteliers. It has always been a challenge to get the right person for the right job at the right time and place when it comes to building the teams and filling in the gaps which arise and appear almost at all times in last few years.

From fresher’s to slightly experienced and even the higher ups have been looking for something good and being able to meet up self-expectations, growth plans, increments, promotions and beyond. The very fact that the industry has just picked up in the last few months have seen a huge rise in new appointments, new recruits and positions available for almost every single department in the hotels from top to bottom. 

If I look back around a year and a half, the scene was very un-expected and unavoidable which left a big number of candidates in a lot of confusion and unsurety on what next? a lot of counselling, mentoring and lifestyle coaching, career guidance picked up and I even came across experienced profiles asking shall I switch my industry? Will there be any luck of things opening sometime in the near future? The level of bewilderment rose to great heights and many gave up for the survival fact and some thought of self-driven ventures too. The fact of the matter remains that we have all lived through the challenging times and have evolved as better individuals, brands, hotel chains, restaurant business, airline companies and more.

A few of my thoughts and experiences are shared below and I am sure many of you will somewhere resonate with a few facts.

1. The Connective Social Media: while most people don’t even remember the passwords to their social media accounts very easily, their presence on them is widely visible and has been for the fact that I myself have received hundreds of messages asking for job references, referrals on whom to connect with? queries like which department shall I apply for? What salary and benefits shall one look forward to? Is brand A better, competitive or less adviced to join than brand B? having been stood in a little contributing support towards our industry I did get a chance to counsel and advice a number of people on the above and more, and I must share that we should maintain connects not only when we have tough times in life, or not having any other options, or needing help from each other in challenging phases of our careers. The need to keep the connect is important.

2.MAKE YOUR RIGHT MOVE: while a lot of today’s young generation gets carried away with peer suggestions, online visibilities, ratings and surveys, a dream profile and a dream start up job with a particular brand or hotel, we also need to look at the realistic approach factors. I came across candidates who said they wanted to have their jobs within 4-5 km of their residence, since they read somewhere that saving energy is maximising quality at work. Another example which comes to mind is that I wanted to join a particular hotel, all went well, got selected, joined and within 2 weeks left the place of work since there was nothing much to learn and therefore wish to quit. After a little interaction and understanding the views of such candidates a few inferences which came to mind we are we not in a position to adjust in new environments? Or is there something like a fast forward mode which needs to be activated upon starting a new job.

3.BEING INSIGHTFULL & NOT IGNORANT: Due to the online mode of education system in recent times the student fraternity across the globe have been a little under experience when it comes to the real true face and expectations by the practical industry on the whole. Theory and online practicals have indeed been a way of instruction and learning for a while now, keeping that in mind candidates need a little time to be a part of conversations, guidance, special career planning seminars etc which can play a role in shaping minds and bridging the gap between demand and supply. If a candidate during internship is being asked to cut and chop/slice onions, bags full of them which is the case since our times, instead of complaining about it and making a fuss at work one should take it up as a challenge and task to enhance your cutting skills and more. Every task we do or come across has something to teach us, be it polishing of glasses, cleaning tasks in house-keeping, carrying out store pickups, setting up banquet venues and requirements or for the fact of simply filing papers at the back office.

4. AFFIRMATIVE APPROACH TO ADVANCEMENT: A pre-set mind, pre-conceived notions and hearing a few unpleasant experiences doesn’t make work places unsuitable or cutting them off your lists. No human being is perfect and hence we need to be able to accept the law of nature which says acceptance, affirmations and being adjustable. Interactions via offline sessions/seminars/ career guidance meets with graduating hospitality students offered a lot of new world thoughts and queries which came up checking on working conditions, people’s behaviour and comfort zone expectations upon joining a new place of work. A few instances and experiences also showed me lack of affirmative thoughts being instilled upon carrying out even a short term internship exposure which was meant to be a value added approach beyond online classes to get first-hand experience and practice which is being offered by almost all hotels in the city and country at the moment. In spite of being mentored by academic team members, guides, the human resource department teams at hotels giving up too soon has been the observation which is not really advisable. One has to get used to new environments, people, situations and work cannot be defined to that extent where a fresher does mis-en-place for a week and starts working on the live range cooking up guest orders. A steady phase of understanding nuances and building confidence side by side will all make it happen.

5. SKY IS THE LIMIT TO ACHIEVEMENTS & PERFORMANCE: well-phrased, written and endorsed! The fact of the matter remains whether we are ready to even take a few steps to reach out where we wish to. While most candidates choose to pursue hotel management to become chefs, has now become a shift in thoughts and today we come across aspirants who say we wish to do something different, want to be a self-made entrepreneur, guess I can be a good sales and marketing professional, some of the passionate ones wish to be celebrity chefs, a good name in the industry, would like to get into event management, have in mind to start my own restaurant chain, aspire to be an in-flight manager with a leading airline company, see myself working on a well-known cruise traveling around the world making big money! With time things change, and guess some of we the seasoned ones are well-tempered and accustomed to managing change with our enriched experiences and realistic lifestyles. In conversation and interactions with leading teams from human resources, training managers, learning and development specialists across India gave me nourishing feedback too on the same and while some focussed candidates who join in for internships or start their careers with reputed brands and hotels are able to meet up expectations and keep up their spirit of learning, experiencing and work on themselves as well to in-still a sense of discipline, dedication, consistency, performance and feedback strategy plans, multi- departmental skills development approach and more.

6. ALTERATIONS & REVIVAL PLANS MAY WORK:

Not everyone is born with a golden spoon, all five fingers aren’t the same size, Rome was not built in a day, patience is the key, persistence pays! At times we see, hear and say a lot of things without actually reading in between the words, thoughts and statements. Our industry is not a bed of roses for all, it is a two-way approach which always works. We cannot be selecting a job because the brand offers six or eight off days in a month or has limited work load or will be a general shift from nine am to six pm. Making a choice with the right homework being done in advance can help one to be more sustainable. Operation departments like kitchen, bakery, restaurants, banquets, house-keeping, front office cannot be time bound all the time, there are times when we have to stay back and adjust to situations, meet up the guest expectations, offer our one hundred percent and more at work to maximise revenue and maintain guests with us for long. The competitive world today which has loads of competition cannot be taken so lightly and hence joining a place of work and living it day by day, working up the ladder, having a need to accept challenges and to be able to get recognised as well should be on the to do check list of aspiring future hoteliers. Giving up too fast, not giving yourself a second chance, not being open to getting the right guidance, thinking one sided only, concluding things by just facing a few tough days is not the solution.

On a Concluding Note: a passion to achieve, a keen interest and liking to do something, utilising your own inner skills, talent and capabilities not only help us to evolve much better on a personal level but also on a professional level. In times to come, we will witness a lot of development and positive steps being coming to real in our industry on a global platform. My little advice to all would be to not deviate yourself from your selection choice, do not change your mind every day on selecting a department, choice of subject for a specialization, attend certain lectures, practical and theory sessions etc. being open, receptive, willing to take part in self-development, speaking your mind out, connecting with experienced resource people is the need of the hour. Let us all take a vow that comes what may we shall not give up on our dreams and achieve the very best from the electives on our selection list.

Dr. Kaviraj Khialani.

Celebrity Master Chef.

Author- Academician- Advisor to the Hospitality Industry and Education Sector on National Level.

Sarovar Hotels announces appointment of Jatin Khanna as the new Chief Executive Officer

Sarovar Hotels, one of the fastest growing hotel chains in India and Africa today announced the appointment of Mr. Jatin Khanna as the new Chief Executive Officer for the brand.

Before becoming part of Sarovar Hotels, he was with Marriott, handling 32 hotels as Vice President-North India, Bhutan and Nepal. Jatin earlier served as VP Operations for Hilton Hotels India. 

Jatin is a graduate from Delhi University and holds a BA Hons. in Hospitality Management from the University of West London.

Anil Madhok, Executive Chairman, Sarovar Hotels said “We have, since our inception, worked towards constantly evolving ourselves and Sarovar as an organization. We clearly established our goals and founding principles on Day 1. Owner as king; an efficient and effective Corporate team to support our hotels; and strong S & M contribution to all unit hotels. We value and uphold our core values-mutual respect, fair play, innovation. We strive to improve each day. In line with our business philosophy, we are delighted to appoint Jatin Khanna as CEO of Sarovar Hotels, effective immediately”

Jatin, Chief Executive Officer, Sarovar Hotels Said “It’s a sheer delight to join one of the leading and fastest growing hospitality brands in India. I look forward to work with the talented team of Sarovar hotels.

New Opening | Leisure Hotels Group Announces the Opening of ‘Fishermen’s Lodge’ In Bhimtal

Leisure Hotels Group Announces the Opening of ‘Fishermen’s Lodge’ In Bhimtal

An Ethereal Lakeside Resort for an Idyllic Retreat in Kumaon, Uttarakhand.

Leisure Hotels Group (LHG), an experiential luxury resort chain with a bouquet of 29 properties spanning North India, has announced the opening of ‘Fishermen’s Lodge’, a colonial-style boutique resort with mesmerizing views and charming countryside getaway to the mountains of Bhimtal in Uttarakhand.

Fishermen’s Lodge sits snug in the hills of Kumaon Himalayas as a rustic colonial-style boutique fishing retreat perched on the lakeside, offering mesmerizing views of the entire lake valley. All the rooms boast breathtaking views of the lake valley, complemented with open sit-out balconies. L’attitude Diner, Group’ signature restaurant, serves North Indian & international gourmet cuisine and regional fare. An alfresco L’attitude Deck offers breath-taking views of Bhimtal Lake, as well as Experiential Fusion Cuisine with a twist and a variety of alcoholic and non-alcoholic drinks.

The retreat also has a ‘Lounge’ that offers a wide range of indoor recreational activities, a library, and a cozy fireplace. Binoculars and telescopes are available for taking in vistas and stargazing as part of the activities available.

Vibhas Prasad, Director, Leisure Hotels Group said “This exciting new addition to our portfolio will offer travelers yet another breath-taking destination to explore and unwind in comfortable earthy luxe interiors of a lakeside lodge that warms your heart and soul. It is one of those experiential properties in the region that will make you come back to it again and again. This picturesque hideaway makes for an offbeat vacation destination for families around the year”.

The resort lies in close proximity to places of tourist interest and is located just 22 Km or about 45 minutes away from Nainital and about 300 km from Delhi NCR. Situated 39 km from Kathgodam Railway Station, this serene and mesmerizing hill station can be accessed easily by road or train, and by air via Pant Nagar Airport just 55 km away.

The new openings are a part of the group’s continued commitment to the state. We feel there are still unexplored locales within the state and many tourism circuits have yet to be explored, hence, we are on a quest to put Kumaon Uttarakhand on the national tourism map that has close proximity to Delhi NCR, U.P., Punjab and Haryana” further added Prasad.

Bhimtal is a lake city named after Bhima, a famous Mahabharata mythological character. Bhimeshwara Mahadev Temple, a historic Shiva temple on the banks of Bhimtal Lake, is said to have been built when Bhima visited the area during the Pandavas’ exile (vanvas).

Apart from spectacular landscapes, Bhimtal is also known for boating, kayaking, aero and water sports, paragliding, zorbing and other activities. Bhimtal Lake Aquarium, Victoria Dam for picnics, Hidimba Parvat, Astronomical Observatory, and Butterfly Research Centre are among the other destination attractions.

Appointment | Rohit Chopra joins Conrad Bengaluru as the Director of Food and Beverages

In his new role he will focus on overseeing all aspects of food and beverage operations and repositioning of the food and beverage outlets

Rohit Chopra is a seasoned hospitality professional with a qualitative experience of 13 years in the industry. He comes with a wide spectrum of knowledge and experience of delivering successful Food and Beverage divisions. Hence, his new role at Conrad Bengaluru would predominantly focus on overseeing all aspects of food and beverage operations and repositioning of the food and beverage outlets.

He has worked with some of India’s leading luxury hospitality brands like Hyatt Hotels and The Indian Hotels Company Limited. During his previous assignment at Hilton Goa Resort as the pre-opening Food and Beverage Manager, Rohit has worked towards conceptualizing and planning Food and Beverage concepts, developing an array of menu concepts, identifying and developing revenue streams for the division.

On his appointment, Rohit Chopra said, “As Director of Food and Beverage I am looking forward to developing improved and effective strategies together with the team at Conrad Bengaluru. I am keen on bringing forth my expertise and skills to maximise revenue and introduce exciting and fresh concepts for our cherished guests.

Appointment | Accor appoints Sneh Jha as Director of Marketing and Communications for India and South Asia

Accor appoints Sneh Jha as Director of Marketing and Communications for India and South Asia

Accor is pleased to announce the appointment of Sneh Jha as Director of Marketing and Communications, India and South Asia. She is bringing over 14 years of versatile experience in handling brand marketing, corporate communications, and strategy functions for brands across the hospitality, advertising, and technology industries to the role. 

As Director of Marketing and Communications, Sneh will be responsible for leading the development and execution of Accor’s communications strategy, planning and implementation of new marketing initiatives, alongside exploring and activating new partnerships and alliances. She will be overseeing the marketing and communications activities for 55 operating hotels, across ten brands including Raffles, Fairmont, Novotel, Pullman, Sofitel, Mercure and ibis.   

Congratulating Sneh on her appointment, Puneet Dhawan, Senior VP Operations, India and South Asia said “We are very excited to welcome Sneh to her new role with Accor. Her deep knowledge in marketing brands across industries and her expertise will help us drive strategic conversations with both our internal and external stakeholders. We are confident that her valuable experience will further strengthen our positioning in the country.” 

In the past, Sneh has been associated with brands such as PMG Asia, OYO Life and Stanza Living. In her previous role, Sneh oversaw the new marketing initiatives and planning of content and communication as Head of Brand Marketing and Corporate Communications at Blackberry Menswear. 

“It is exciting to return to my first love, hospitality. At Accor, I look forward to using my experience to curate strategic initiatives and bring our best to our guests and business partners.” Sneh said about her new role. 

She holds a diploma in Business Administration and has completed certifications in Marketing and Strategic Management from IIM Bangalore. In her free time, Sneh is a yoga enthusiast and enjoys reading and travelling.

Appointment | The Bheemili Resort managed by Accor promotes Abhishek Banerjee as the Housekeeping Manager

The Bheemili Resort managed by Accor promotes Abhishek Banerjee as the Housekeeping Manager

Visakhapatnam, May 2022: The Bheemili Resort Managed by Accor is pleased to announce the promotion of Abhishek Banerjee as the Housekeeping Manager. In his new role, he will be planning, developing, and ensuring the overall operations of the housekeeping department to the highest standard of safety and cleanliness to make sure that all the guidelines are met with the optimum sincerity keeping in mind the local state standards. He will also oversee the recruitment of the housekeeping staff allowing quality personnel to join the property. 

With his overall experience of nearly 10 years, Abhishek is adept at administering the entire operations of housekeeping, maintaining documents, liaising with other departments, and keeping track of supplies. He is a thorough team player with sound knowledge of Guest Relationship Management, Revenue Management, Budgeting, Cost Control, Cross-functional Coordination, Finance Management, and more.

On Abhishek’s appointment, Ravi Rai, Cluster General Manager, Novotel Visakhapatnam Varun Beach, Novotel Vijayawada Varun, and The Bheemili Resort expresses, “We are delighted to promote Abhishek Banerjee as the Housekeeping Manager. He is an enterprising leader with a good heart. His rich experience will bring to the table his abilities to manage personnel and people well will bring the right staff to the hotel and ensure the proper functioning of the housekeeping department”

Prior to joining The Bheemili Resort Managed by Accor, Abhishek worked in the housekeeping space with renowned hotels across India.

Celebrate WORLD COCKTAIL DAY WITH BELVEDERE VODKA

WORLD COCKTAIL DAY WITH BELVEDERE VODKA

India May 2022- Celebrate World Cocktail Day with Belvedere’s delicious cocktails to beat the heat this summer.

BELVEDERE SUN & EARTH

A bright and thirst-quenching citrus-forward cocktail, with underlying hints of aromatic sweetness, bolstered by the bold earthy profile of Belvedere Smogory Forest. 

45 ml Belvedere Smogory Forest

15 ml Grapefruit Juice

15 ml Honey Water (1:1)  

7.5 ml  Fresh Lemon Juice

Garnish – Lavender Spring

Add all ingredients to a shaker over cubed ice and shake vigorously. Strain into a highball over cubed ice. Garnish.

BELVEDERE EVERGREEN ROYAL

Belvedere Smogory Forest takes center stage in a wonderfully complex take on the old-fashioned, celebrating deep and herbal notes of the Smogory Forest region. 

60 ml Belvedere Smogory Forest

7.5 ml Camomile Tea

15 ml Honey

2 dashes Angosutra Bitters

Garnish – Grapefruit peel

Add all ingredients to mixing glass over cubed ice and stir. Fine strain into a rocks glass over block ice. Garnish.

BELVEDERE LAKESIDE

A light and vibrant Collins-style drink, displaying the floral character of Belvedere Lake Bartezek, bound by hints of earthiness and fresh green cucumber. 

45 ml - Belvedere Lake Bartezek

15 ml Fino Sherry

25 ml Fresh Lemon Juice

25 ml Honey Water (1:1)

2 chunks cucumber

10 ml - Lemon juice (optional)

Cucumber slice to garnish

Add all ingredients to a shaker over cubed ice and shake vigorously. Fine strain into a chilled coupette. Garnish.

Please drink responsibly

New Opening | Choice Hotels India strengthens footprints in Rishikesh with Comfort Inn Rishikesh

Choice Hotels India strengthens footprints in Rishikesh with Comfort Inn Rishikesh

With scenic views and contemporary facilities, Comfort Inn Rishikesh is an ideal option for a getaway.

Choice Hotels India has added yet another property to its fast-growing portfolio in the city of Rishikesh. Comfort Inn Rishikesh is a newly built hotel located near Dhyaan Mandir. This is the second property of the brand in the divine city also known as the Yoga capital of India.

Rishikesh offers a unique blend of spirituality and adventure. The city has been attracting diverse tourists from around the world for years. Located at the entrance of the city, the nearest airport Jolly Grand Airport, Dehradun is 22 km away. The hotel is located at a close distance from major tourist attractions like Triveni Ghats, Janki Sethu, Laxman Jhula, Ram Jhula, and Neer Waterfalls.

On the launch of Comfort Inn Rishikesh, Mr. Vilas Pawar, CEO of Choice Hotels India said, Rishikesh is abuzz with tourists from across the world visiting to meditate, learn yoga and try various adventure activities. We are elated to strengthen our footprints in Rishikesh with the second property offering a completely different vibe of the city. The quaint location is perfect for those looking for a calm stay amidst the beautiful Himalayas.

Mr. Harit Aggarwal, A qualified Chartered Accountant and Managing Director of SPA Hospitality and Real Estate said, we are elated to partner with Choice Hotels India. Our hotel captures the true essence of Rishikesh and is focusing to cater to guests from around the globe.

Comfort Inn Rishikesh offers a breathtaking view of the Himalayan range from the rooms. The hotel showcases high-standard amenities like round the clock in-room dining facility, hi-speed internet, a business Center, laundry, and a host of other services.

For dining, the hotel offers multiple dining options.   The all-day dining restaurant Lemon drop serves delicacies from around the globe. The well-stocked bar Jhanji is perfect for an evening to unwind with your friends and colleagues with refreshing cocktails and small bites. Enjoy the panoramic views of the valley from the Raindrop – the rooftop café.

The hotel offers well designed and fully equipped banquets hall and a perfectly manicured lawn to host events and conferences.

About Choice Hotels India  

Choice Hospitality (India) Pvt. Ltd.                   

Choice Hotels India is part of Choice Hotels International, one of the largest and most successful lodging companies in the world. Choice Hospitality India Pvt. Ltd is a wholly-owned subsidiary of Choice Hotels International one of the largest and most widespread lodging franchisors of the world with over 7000 hotels across the globe. The brands of Choice Hotels in India are Clarion™, Quality™, Comfort™, Ascend Hotel Collection™, and Sleep Inn™. These brands offer an unbeatable choice covering the market segment from full service, upscale to limited-service mid-scale hotels.

Choice Hotels International

Choice Hotels International (NYSE: CHH) Choice currently franchises more than 7000 hotels, representing more than 500,000 rooms, in more than 35 countries and territories. Ranging from limited service to full-service hotels in the economy, mid-scale and upscale segments, Choice-branded properties provide business and leisure travellers with a range of high-quality, high-value lodging options throughout the United States and internationally. For more information on Choice Hotels, visit the company’s Website www.choicehotels.com.

Eclat Insights | Serendipity In Service. What A Delight!

“Discovery is seeing what everybody else has seen but thinking what nobody else has thought” – Albert Szent-Györgyi

Serendipity is commonly used in reference to ‘the happy accident’. Serendipity is defined as “The faculty of making happy and unexpected discoveries by accident” (Foster and Ford, 2003).

The eighteenth-century writer Horace Walpole originally coined the term “serendipity” to describe, in a Persian fairy tale, the idea of people “always making discoveries, by accidents and sagacity, of things they were not in quest of” (Walpole 1754, p. 407)

Recall a time when you heard a song come across the radio or stumbled upon a favourite movie while channel surfing. Chances are you felt more enjoyment from the song or movie when you landed on it by “accident” compared to choosing the same song or movie from your streaming menu. These happy accidents become “happy” because they lead to feelings of serendipity, which research shows heighten enjoyment. When a product, service, or experience is positive, unexpected, and involves some degree of chance, this generates congruent feelings. source

Consumers will feel that the encounter was a good surprise, make attributions to chance, and feel lucky that it happened — “feelings of serendipity."

Actionable Insights

1. Do The Unexpected.

Unexpectedness is the cognitive process responsible for the feeling of surprise (Reisenzein, Horstmann, Schutzwohl2019)

some ideas:

• Add an item to the conference lunch menu that was never discussed or requested.

• Give guests a goodbye pouch - a snack and some flavoured water will also do.

• A surprise discount! - simple, randomised or spin the wheel!

• A 'pick your lucky coupon' - surprise offers for other services in the hotel/resort/property.

The quantum is not important here. Just the joy of getting something unexpected.

p.s. If you collect birthdays of guests, wishing them on their birthday or offering a cake or cookie if they dine with you is no longer unexpected. It is the bare minimum expectation of a guest.

2. Have An Element Of Luck

Most hotels upgrade based on loyalty tier, repeat purchase, designation, important company account etc. If hotels are sold out on one category of rooms, upgrade decisions are given a lot of thought.

We suggest that once in a while, randomly pick guests and upgrade them. Let the service leader truly not know the 'why' and let the guest also attribute it to 'luck'.

For an event to generate feelings of serendipity, it must be attributed to some chance or, in the case of chance that leads to positive experiences, luck. This occurs because one consequence of feeling surprised is the search for attribution (Reisenzein, Horstmann, Schu¨tzwohl 2019)

3. Make Mistakes

Serendipity may benefit from a degree of sloppiness.

Once in a while, send an order to the wrong room or the wrong table. Then when the guest says they did not order it, offer it with your compliments and apologies. "We made an error and we would like you to keep this". A lot of your guests will share the 'lucky' look with each other.

4. Offer Truly Random Choices

If you aren't recording and using guest preferences, please start doing so immediately. Every app is already doing this and as we mentioned in the insight Customer Expectations - The last best experience that your guest has anywhere becomes the minimum expectation for the experiences they want with you.

But here is the twist though, once you know that a guest likes / prefers something, once in a while offer random choices as well, not just what you know. For example, fruits. Let's say a guest tells you or you figure out that they like bananas. Please make sure bananas are in the room every day, but can you keep a small portion of kiwi one day? Berries? Nuts? 

If you are using AI to generate your customer recommendations, add an element of 'completely random' choice to the results.

An example of this could be showing a special rate for a random date in the future when a guest enters their travel dates on your website or showing special rates for a property in a completely different city from the one they mentioned. Just one such result in the whole list, please. Do not overdo this.

Want to make this WOW? 

Do this for your teams.

• Relationships that span groups of individuals that would not normally interact may increase an organization’s propensity to access, absorb, and exploit diverse sets of ideas. Geletkanycz and Hambrick (1997). Once every week, do a random seating in your staff cafeteria.

• Invite a team member to a meeting that has nothing to do with them. Let them sit in. No expectations. If they have something to add brilliant, else, no problemo.

• Celebrate Uselessness! Have awards or points or rewards for team members who come up with completely useless ideas. A ton of great stuff was invented from such ideas.

• Change the route that your team needs to take in order to clock in and reach the lockers / uniform room or office. At random, make them walk through engineering, the kitchens, the banquets, the spa etc. You can do this for routes taken to go to the staff cafe for meals. Leave treasure hunt style loot on the routes.

If you enjoyed this, I am sure you will enjoy - Why Small Experiments Are So Powerful For Your Career & Customers. Start Today.

Create serendipitous moments. As always, we are here to help. reach out on +919872000604 or p.bedi@eclathospitality.com

---end of insight--

Serendipity in science:

The best-known chance discovery in science is the 1928 discovery of penicillin by a Scottish bacteriologist (1881-1955). Fleming was studying the Staphylococcus bacterium and noticed that a blue-green mould had contaminated a petri dish, killing off all the surrounding bacteria in the culture.

Earlier, in 1922, Fleming had accidentally shed a tear into a bacterial sample and noted that the spot where the tear landed was free of the bacteria that grew all around it. After conducting tests he concluded that tears contain an enzyme, lysozyme, that can fight off minor bacterial growth.

Prabhjot

Bedi

is a Hospitality Ideator. A process innovator, trainer, and professional speaker, he has worked with the Taj Group of Hotels, conducted training programs for hospitality leaders, launched a National Council Accredited Hospitality Institute as Principal, successfully launched and sold three hospitality businesses. He now assists hospitality leaders and educators in creating superlative services and products. He also edits the very popular www.hospemag.com - the largest hospitality career e-mag

Appointment | Ruban Das has been appointed as General Manager at Hyatt Regency, Chennai

He has more than 20 years of enriching experience in the hospitality industry which includes assignments in different cities across India

Hyatt Regency Chennai is pleased to announce Ruban Das as the newly appointed General Manager, where he shall be leading a vibrant team of professionals, while further building and strengthening the business and reputation of this enchanting 325-room property.

Ruban in his capacity will oversee all operational and commercial aspects of the hotel. He is also responsible to drive the hotel’s performance in the market through a culture of teamwork and innovation. His approach to business is leading from the front and using every opportunity to learn.

For demonstrating the highest levels of quality and customer relationship management, he was presented with the ‘Leader of the Year – Asia Pacific’ Award in 2018 by his previous organization. Prior to his present role, Ruban was the General Manager with Hilton Chennai and DoubleTree Suites by Hilton Bangalore where he helped both the hotels gain considerable market shares and customer satisfaction scores through consistent performance. He has more than 20 years of enriching experience in the hospitality industry which includes assignments in different cities across India in business hotels, luxury resorts,s, and convention centers in international brands like Hyatt, Hilton, and Accor Hotels.

Speaking about his appointment, he adds, “Re-joining the Hyatt family feels like a homecoming as I started my career twenty years ago as a corporate management trainee with this brand.”

Appointment | Baanke Prashar joins as Director of Sales at Grand Hyatt Mumbai Hotel and Residences

Grand Hyatt Mumbai Hotel and Residences is pleased to welcome Baanke Prashar who will take on the role of Director of Sales of this luxury 5-star property effective April ’22.

With more than 12 years of experience in the Hospitality Industry, Baanke’s career has seen him with the crème-de-la-crème in the hotel industry. Baanke began his career with the Hyatt Family, working as a Food and Beverage associate at Hyatt Regency Mumbai. His career has seen him gain exposure in the United States, working with Wyndham Hospitality Worldwide, Minnesota USA before moving back to India to work with some of the elite brands such as Leela Hotels, Taj Hotels and Marriott Hotels. Baanke’s last stint was with Courtyard Marriott Raipur, wherein he took up the role of Director of Sales, before re-joining the Hyatt family in his new role of Director of Sales at Grand Hyatt Mumbai Hotel and Residences.

On joining, Bannke states, “I am super excited to join the team at Grand Hyatt Mumbai. I feel blessed to have this opportunity as I started my career with Hyatt and have aspired to come back since then.”

Apart from work, Baanke is a fitness freak. He is dedicated towards living a healthy lifestyle, and believes in the ideology of eating right and working out. Baanke is also passionate about travelling, and dreams of one day travelling the world to garner enriching experiences.

Appointment | Meluha The Fern Appoints Dinesh Dahiya as New Executive Assistant Manager

Meluha The Fern Appoints Dinesh Dahiya as New Executive Assistant Manager

The Fern Hotels & Resorts has appointed Dinesh Dahiya as the new Executive Assistant Manager looking after both Meluha The Fern, the group’s five-star flagship property and adjacent  Rodas Hotel in Mumbai.

A former Director of Sales and Marketing for The Fern Hotels & Resorts, Dahiya is no stranger to the group and returns following a two-year tenure as Vice President Sales and Revenue Management with Sayaji Group of Hotels.

Bringing more than 20 years’ experience in the industry, Dahiya is a passionate, dynamic and highly-experienced hospitality professional, with previous successes in continued revenue growth and exceeding budgets and objectives.

As part of his responsibilities in his new role, Dahiya will oversee the smooth day-to-day operation of both hotels, ensuring ongoing guest satisfaction and seamless stay experiences for all visitors. He will also be looking at new initiatives for additional revenue streams using his sales and revenue expertise.

Punish B. Sharma, Vice President Operations West India, The Fern Hotels & Resorts, said “I am thrilled to welcome Dinesh back to The Fern family and I look forward to seeing his experience and ideas come to life in the hotels.”

Appointment | Meluha The Fern appoints GAAURAV VANJARI as Associate Director of Sales

Meluha The Fern  appoints GAAURAV VANJARI as Associate Director of Sales

GAAURAV VANJARI has been appointed as Associate Director of Sales.  In his new role he will be responsible to ensure increased sales growth in rooms division as well as in banqueting sales.

Gaurav has been a part of the industry for the last 15 years and has worked with some of the best brands. His last stint was with the IHG group as an Associate Director of sales. Before that he was associated with Lemon Tree Hotels for four years,

He has also been a part of other brands such as the Lalit Goa, Hotel Ramada and Taj Lands End.

 He is adaptable and forward-thinking, methodical about capturing every business development opportunity with multi-pronged approaches. Gaaurav focuses on results-driven sales and has a history of successfully bringing in new customers, managing revenue streams and maintaining solid account relationships.

Appointment | JW Marriott Mumbai Sahar Appoints Abanti Gupta as Director of Human Resources

JW Marriott Mumbai Sahar Appoints Abanti Gupta as Director of Human Resources

Mumbai, May 2022: JW Marriott Mumbai Sahar, the city’s favored hotel since its launch in 2015 is pleased to announce the appointment of Abanti Gupta as the new Director of Human Resources. With over 18 years of experience in talent management, she is a seasoned professional in her field.

Abanti’s skill in establishing high-performing, engaged workforces is excellent for JW Marriott Mumbai Sahar’s guest-focused culture. She is a result-oriented professional and a strategic person with a proven ability to analyze and positively impact business results. Also known for her excellent communication skills, and proficiency in planning, budgeting, and forecasting, she has demonstrated the ability to collaborate with other departments to achieve organizational goals and objectives.

Armed with a diploma in Hotel Management, Catering and Food Technology, Abanti is ready to take on any challenge that comes her way. She has also received several accolades and awards throughout her career, including ‘Most Influential Human Resources Leader’ by World HRD Congress in 2017.

At The JW Marriott, Mumbai Sahar Abanti will be responsible for driving Strategic HR goals and fostering the Marriott culture to set excellence across team members and enhance the guest experience.

Her key responsibilities will include developing a strategy for operations and coordinating Human Resource activities across all the departments. She will also be working closely with department heads throughout the hotel to establish and implement plans that will benefit all the employees, while also improving the hotel’s organizational performance and capability.

Signia by Hilton San Jose debuts as Silicon Valley’s largest and most distinctive hotel

Signia by Hilton San Jose debuts as Silicon Valley’s largest and most distinctive hotel

SAN JOSE, Calif. – (April 2022) – Today, Hilton (NYSE: HLT) announces the opening and conversion of Silicon Valley’s largest hotel with the debut of Signia by Hilton San Jose, representing Signia by Hilton’s first hotel in California. The hotel is the second in the brand portfolio following Signia by Hilton Orlando Bonnet Creek’s debut in 2021. Owned by Eagle Canyon Capital, the stylish 805-room premier hotel offers a sought-after location to stay and connect with cultural tastemakers and business leaders in one of California’s most inventive cities. The boldly redesigned hotel features a never-before-seen lobby and intriguing bar and is undergoing a modernization of its Main Tower which is set for completion in early 2023.

“We are delighted to welcome Signia by Hilton to San Jose, a city that is synonymous with innovation. The hotel’s debut strengthens the city’s positioning as a leading destination for some of the most prominent meetings and social events,” said Danny Hughes, executive vice president and president, Americas, Hilton. “Regarded as the center of tech-ingenuity, San Jose offers the perfect location to expand Hilton’s California presence, which is an integral part of our robust strategy in our largest growing market within the U.S.”

Reflecting the luminary spirit of Silicon Valley, Signia by Hilton San Jose blends modern grandeur with sophisticated style and offers an exceptional location. Located within walking distance of the San Jose Convention Center, the hotel is ideally situated on Plaza de César Chávez Park and surrounded by Fortune 500 companies. The property is located near some of the city’s most renowned cultural venues, including the San Jose Museum of Art, Tech Museum of Innovation, San Jose State University and Opera San Jose as well as sports and entertainment venues like SAP Center and Levi's Stadium. Signia by Hilton San Jose guests can also enjoy the Pacific Ocean coast and some of the state’s world-class wineries, just a little over 30 miles away. 

“The debut of Signia by Hilton San Jose marks a significant milestone for the expansion of this dynamic brand and this hotel offers an elevated experience with exceptional full-service amenities to serve all types of travelers,” said Matt Schuyler, chief brand officer, Hilton. “The property encapsulates the inventive spirit of Silicon Valley and this innovative new brand, from its world-class design and inspiring meetings and events offerings to imaginative culinary programming and premium wellness offerings. Signia by Hilton San Jose serves as the ideal destination to bring together sophisticated business, leisure and group travelers from around the globe.”

“We are excited to open our doors and introduce the San Jose community to a new era for this landmark property which will serve as a cultural anchor within our city,” said Sam Hirbod, president & chief executive officer, Eagle Canyon Capital. “Signia by Hilton San Jose will offer a place to see and be seen and we are delighted to welcome back some of the city’s most influential tastemakers and once again, become a hub for both locals and guests in the heart of downtown.” 

REPORT OF NAAC PEER TEAM VISIT @BCIHMCT, NEW DELHI

REPORT OF NAAC PEER TEAM VISIT @BCIHMCT, NEW DELHI

A National Assessment and Accreditation Council (NAAC) Peer Team visited Banarsidas Chandiwala Institute of Hotel Management and Catering Technology during May 04 –May 05, 2022 for the reaccreditation of the BCIHMCT for the 3rd cycle . NAAC Peer Team comprised of Dr J.P.Sharma Vice Chancellor  M L Sukhadia University, Udaipur, Rajasthan ((Chairman, NAAC Peer Team), Dr. Bivraj Bhusan Parida Professor, Department of Tourism Management, The University of Burdwan, West Bengal ((Member Coordinator, NAAC Peer Team) and Prof. Amar Zachariah Cherian, PRINCIPAL, Sarosh Institute of Hotel Administration, Mangalore, Karnataka (Member, NAAC Peer Team) visited the institute in connection with Assessment and Accreditation.

Banarsidas Chandiwala Institute of Hotel Management and Catering Technology aims at enhancing the education quality through various learner centric methods, which provides practical meaning to Learning Outcome Based Education for the students of hospitality.

Banarsidas Chandiwala Institute of Hotel Management and Catering Technology, affiliated to Guru Gobind Singh Indraprastha University has voluntarily taken the lead, went ahead and invited the members of NAAC – National Assessment and Accreditation Council, an Autonomous institution of the University Grants Commission, for assessment of quality of its Institution of Hotel Management and Catering Technology for getting it accredited as an institution imparting quality education in its state of the art infrastructure. Previously, the Institution has been accredited on a seven-point scale at A Grade with CGPA of 3.13. The certificate of accreditation was presented to the heads of accredited institutions during NAAC Accreditation Awards Ceremony convened in Bangalore.

 During the welcome address by Principal Prof. R K Bhandari, he highlighted the role of BCIHMCT in shaping the careers of budding hospitality professionals through appropriate academic and modern methods of teaching and learning. The focus of Banarsidas Chandiwala Institute of Hotel Management and Catering Technology has always been to empower and enrich the new generations of hoteliers and to contribute to the future of the hospitality sector.

 He welcomed the dignitaries and thanked the NAAC PEER TEAM for their valuable suggestions and hoped that everyone in the institution would strive for taking the college to greater heights by their dedicated work. Speaking on the occasion of the Exit Meeting, Dr J.P.Sharma Vice Chancellor  M L Sukhadia University, Udaipur, Rajasthan ((Chairman, NAAC Peer Team) shared his observations with the staff and students. He was happy by the work carried out by BCIHMCT and noted that the college is making steady progress in becoming college of excellence in the near future. Finally, the chairman presented the exit report of re-accreditation to the principal and IQAC coordinator of the college.

 The two day visit of The National Assessment and Accreditation Council (NAAC) Peer Team visit was concluded with an exit meeting held in the BANQUET HALL of College premises on Thursday 5th May 2022 at 5.00 pm

Appointment | Araiya Palampur appoints Akhil Taneja as the new General Manager

He will be responsible for driving end to end operations from sales to revenues to guest satisfaction

Araiya Hotels and Resorts recently appointed Akhil Taneja as General Manager of Araiya Palampur. As a seasoned professional with more than a decade of experience, Akhil will be responsible for driving end to end operations from sales to revenues to guest satisfaction and employee satisfaction, with continued innovation. Known to have played an instrumental role in driving wellness-led initiatives and enriching overall guest experience for brands across the spectrum, Akhil will further strengthen the Araiya promise of bringing immersion and authenticity to the mountain resort setting and smart lifestyle.

Commenting on his appointment, Murlidhar Rao, COO, Araiya Hotels and Resorts, said, “ As Araiya, we are known to re-define luxury with elements of intuitive service coupled with glimpses of the destination, local culture, and environmental awareness in curating the brand experience and it is only our people who help us deliver top-notch services. By bringing Akhil on board, we are further strengthening our brand commitment to our guests. I am certain that he will be able to contribute to the success of the organization and the growth of the team of artisans in every aspect and raise the bar across. We have confidence in his leadership skills and savoir-faire and I am sure that the team will be just as delighted to have him on board as he is, to be on board with us.”

Akhil Taneja brings over 13 years of work experience as a manager and general manager in reputed organizations. Following his basic initiation into luxury hotel service by his three-year training program at the Oberoi School, he did his Post-graduation in Management Training from the ITC Hospitality Management Institute. From playing an instrumental role in uplifting the brand image of various organizations and bringing them to prominence, Akhil comes with a varied hospitality experience that makes him a dynamic leader in the space.

Commenting on his appointment, Akhil Taneja, General Manager, Ariaya Palampur, said, “As an outside observer, I have admired Araiya as a brand and all that it stands for and I am delighted to join the team. I look forward to scaling the property to new heights in the next few years. I am certain that my  past exposure and learning will help me innovate while ensuring authentic Araiya guest experiences.”

Appointment | Jitender Semwal Appointed as Head Mixologist of Andaz Delhi

His last assignment was Assistant Bar Manager at Fairmont Jaipur

Jitender Semwal is the new Head Mixologist at Andaz Delhi. With extensive experience in the Food and Beverage industry, Jitender has worked with some iconic names in the industry, all across the country.

Jitender began his career in hospitality in June 2015 with Jaypee Palace Hotel and Convention Center as a Food and Beverage Associate. Over the next few years, he worked as a Food and Beverage Associate at The Oberoi in Gurgaon and a Food and Beverage Executive at Novotel and Pullman at Aerocity. In August 2019 he joined MSC Cruise Liners as their Head Bartender, after which he worked with Euro Foods Pvt. Ltd. as a Category Specialist/Sales Manager. His last assignment was Assistant Bar Manager at Fairmont Jaipur.

On his appointment, Jitender says: “Andaz Delhi is a place where one learns how to work differently and make a difference. I am excited to be part of the wonderful tribe at Andaz Delhi and hope to learn, progress and make an actual difference.”

Jitender holds a Certification in Hotel Management from Jaypee Training Centre in Agra as well as a Bachelor of Arts degree in Tourism Studies from Indira Gandhi National Open University. Along with this, he was also awarded the Best Food and Beverage Quarterly Executive and has also participated in State and National level Boxing Championships.