LEADING THROUGH HOSPITALITY LEARNING - Salla Vijay Kumar

Salla Vijay Kumar.JPG

Success in any field, but especially in the hospitality business, is about working with people. No tabulation of dollars and cents can account for one immutable fact: business is a human enterprise; driven and determined by people. This neo-conservative impetus of the current manpower and their judicious placement in the interest of the organization and individual as a whole is an ideal solution to figure out a more accurate mechanism to estimate past, present, and future manpower obligations. The supply and demand therefore should be balanced with the skills and strategies associated with fostering and building better relationships, reaching out to people as a way to make a positive difference. The strategy is to look into the new segments of travelers and need developments. People have started valuing the importance of tourism and do not think it as an elitist activity.

It is a well-known fact that competition for survival and growth in the hospitality industry has been getting tougher. The lower supply of skilled manpower and the attrition (employees leaving and the vacant position not being replaced) are major issues arising in the core areas of the operations in hotels

The hotel industry has had a huge stimulus and identified many hotel schools that would generate educated securitized manpower on the forefront looking up to the bigger picture of the hotel industry for their career options. In accordance with the latest innovations and technology in the field of procedures laid down in hotels, the change expected is an assertive one, but the rate of change is huge. Hotel schools are growing rapidly through the massive expansion in the core areas of specialization and diversification of the mainstream into subsidiaries, the surplus generated is definitely invested back into the hotels in the form of technological upgrading, due to their vast availability of hotel school graduates.

As for the impact on the service sector, there has been a greater demand for an educated and skillful workforce even at the fresher / entrant level. The problem is that usually, the transition from the theory to the practical insight takes a longer period. This means the problem of the transition is partly institutional. Given this huge increase in the manpower supply, the big question for the hotels is the containment/ absorption into the mainstream. From the macro perspective, I think that a change in mindset a different direction is beginning to take place. It is true that a lot of other disciplines are approaching the graduates and creating a newer and broader horizon/ventures. As a result, moving to incorporate as many of the technical qualifiers of the graduates result to be the main ingredient of work as in any successful firm; needs a lot of up-gradation in terms of syllabus, infrastructure, technology, approach and more on the priority list. And as far as the multinationals are concerned, when they will get centrally managed activities right, they can be formidable competitors when the hotel schools are improving to compete in sync with assessing the customers’ needs and designing appropriate products and services through their education system and inline graduates.

But this is where the opportunity comes. The hotel industry wants the hotel schools to identify the key sectors that will be important to make the transition to greater sustainability share of the industry and the shared services are the result of efforts and means (both organizational and risk factor), definitely better service quality for the customer, though difficult to measure. The hotel industry has opened the way to the multinational chains into India, to invest in the hotel industry business looking for opportunities to expand with the technological advances from the western world, though with no set management style to be more service savvy.

Every one of us is involved in one or more ways for blending the work culture, which constitute from the hotel schools. One interesting fact is that, when we are absent from our workplace neither the work stops nor the proceedings in any manner, so what if you being physically and mentally present make a positive difference in the output? In other words, our sole existences at the work front need a virtual knack with a clearer status on the job duties and responsibilities through the actualization of a lawyer of self-conservation - to tide over the difficult, not being pressurized to fight for the betterment, into a virtual self; beyond the verdict of non-recognition, even after all the turmoil, sweat and blood you put in.

GHM Appoints Three Pivotal Players : New moves inside hotel group anticipate robust days to come

Though the pandemic has rewritten the playbooks of hotel management groups worldwide and precipitated waves of downsizing all over, GHM is ramping up for the robust growth expected once the hospitality industry is back on its feet.  

Ilkin Ilyaszade

Ilkin Ilyaszade

The 28-year-old hotel group has moved Ilkin Ilyaszade into place as vice president of operations and pre-opening services, overseeing the development of such up and coming properties as The Chedi Aquarius Koh Chang, Thailand and The Chedi Khorfakkan, United Arab Emirates.

 Ilyaszade is a seasoned Asia hand, having opened 10 hotels and resorts across Asia and the Middle East for Banyan Tree and Pan Pacific over the past 15 years.

As resort manager, he led the Four Seasons Resort at Jimbaran Bay in Bali – the brand’s flagship and largest operation with 700 employees. He spent eleven years with Banyan Tree, in the Maldives, Thailand, Sri Lanka, and Singapore.

“Ilkin has amassed immeasurable experience in operational excellence, rooms, food and beverage, leadership and management,” said GHM Chief Executive Officer Tommy Lai. “He’ll be the pivot point on all of the new properties to emerge from our pipeline.”

An Azerbaijani national, Ilyaszade obtained his MBA at the University of British Columbia.

 While Ilyaszade fine-tunes new GHM properties, a new hire – Pissawan Srisakul (Jin) — has joined the group’s roster as director of technical services in charge of design.

Pissawan Srisakul

Pissawan Srisakul

 From her base in Bangkok, Jin aims to build on GHM’s established reputation as one of the industry’s most sophisticated visual experiences. Her resume includes work on the likes of Banyan Tree, Jumeirah and Sheraton, and she’s won acclaim for a number of dining venues.

For the past seven years, Jin has worked as an interior designer for Soho Hospitality in Bangkok. Her projects for Soho ranged from The Service 1921 Restaurant & Bar at Anantara in Chiang Mai to guest rooms and a lounge at a Movenpick Hotel on Phuket.

As social media re-routes the channels on how we consume stories, GHM has appointed Jackson Sim as the group’s director of marketing with oversight on digital and branding initiatives.

GHM 1.jpg

 Jackson worked in a similar capacity for Marriott International and for Singapore’s Next Story Group. He spent seven years heading the cluster digital marketing team at the St. Regis, W and JW Marriott in Singapore, and he worked for several years as a feature writer at Cuisine & Wine Asia, a trade publication based in Singapore.

 Jackson earned a diploma in culinary arts at Taylor’s University in Malaysia, and a master’s degree in marketing from the University of Hertfordshire in the UK. He also completed a management development programme in Asian hospitality at Singapore’s Nanyang Technological University.

Grand Hyatt Mumbai Hotel and Residences appoints Sirin Raman as Food and Beverage Director

Grand Hyatt Mumbai Hotel and Residences appoints Sirin Raman as Food and Beverage Director.jpg

Grand Hyatt Mumbai Hotel and Residences recently appoints Srini Raman as the Food and Beverage Director. He had started his career about 20 years ago as a Food and Beverage Assistant with the Oberoi Group. As time passed, he got the opportunity to work with different companies in different capacities. Earlier, he had worked with One & Only and the Shangri La Group before joining Hyatt in 2008 at the Grand Hyatt Muscat, Oman.

Commenting on his appointment, Srini Raman said, “I am super excited and honoured to be joining this iconic property and happy to be back with the Hyatt Family. Inquisitiveness to learn and passion towards hotels is the only motivation someone requires to excel.”

He has been working with Hyatt for over 10 years. His job took him to multiple continents in diverse roles. He also worked at the Park Hyatt Goa and the Hyatt Regency Riyadh. Before joining Grand Hyatt Mumbai Hotel and Residences, his last assignment was with The Ritz-Carlton Bangalore as Director of Food and Beverage.

A passionate enthusiast of football and cricket, Raman enjoys travelling and exploring unknown places. Apart from that, he loves spending time with his wife and daughter.

source

Leisure Hotels Group launches The Hideaway Bedzzz in Rishikesh

Leisure Hotels Group.png

Leisure Hotels Group, a prominent experiential resort chain with a presence across scenic destinations in Northern India & Goa, has announced the opening of The Hideaway Bedzzz in Rishikesh, it’s first ever property under this alternative accommodation segment. The Hideaway Bedzzz is located in the heart of Rishikesh and a short walk from Lakshman Jhula.

With the launch of The Hideaway Bedzzz, a boutique hybrid hostel-cum-hotel, the Group has further cemented its leadership as the largest hospitality player in the hill state of Uttarakhand.

This hostel offers myriad opportunities for the youthful traveller with its Smart Guest Rooms with private sit-outs and Premium Bunk accommodation. The hostel also offers a Recreational Lounge with Alfresco sit-outs, a veritable oasis in the centre of town. The property showcases, a roof-top the ‘Travel Diaries Café’ with an aerial view of the Ganges River Valley offering Indian, Mediterranean & Himalayan fare served with a flair. The Diner at the lounge level serves local & international flavours to all resident guests offering both ala-carte and buffet.

The hostel offers in-house recreation; Books, Music, Movies, Indoor Games, Library & Entertainment. Outdoor experiential activities at the destination includes Treks, Temple Visits, Ganga Aarti, White-water Rafting that can be facilitated by the hostel.

Vibhas Prasad, Director, Leisure Hotels Group said, “The uniqueness of this boutique hostel lies in its offering a pocket-friendly smart stay at this world-renowned destination where like-minded people can meet and exchange stories. The group is in the process of taking the same business accommodation model to other destinations, some of which are already underway”.

The Hideaway brand is a quintessential 30-year Leisure Hotels Group legacy, promising worry-free slices of leisure time, away from the routine in a tense city climate. It's the group’s second hospitality offering in the World's Yoga Capital, Rishikesh.” further added Mr Prasad"

Source

Moët Hennessy appoints Ipsita Das as Managing Director in India

Ipsita Das.jpg

Moët Hennessy India, a part of leading French conglomerate LVMH - Moët Hennessy Louis Vuitton, is pleased to announce the appointment of Ipsita Das as Managing Director, India. Ms. Das is tasked with driving strategic initiatives to grow and strengthen the business of Moët Hennessy brands in the Indian market. Moët Hennessy’s portfolio includes prestigious wines and spirits brands such as Dom Pérignon, Moët & Chandon, Veuve Clicquot, Hennessy, Glenmorangie, Belvedere and Chandon.

“These are exciting times, for the Indian market, not just for our award winning Indian product Chandon that we produce in our winery in Nashik, but also for our larger imported portfolio for which India is an emerging market. Besides the established hospitality and retail business, our focus would also be on weddings and the corporate market, as we grow our presence in the subcontinent.” said Ipsita.

Ipsita brings over 14 years of experience in multinational organizations as well as technology start-ups where she has held various roles in commercial, operations and general management. An alumni of St. Stephens College Delhi and Indian School of Business, Das joined Moët Hennessy India as the Commercial Director in 2019, prior to which she worked with Uber, Maersk and Housing.com.

Source

Sheraton Grand Chennai Resort & Spa appoints Shiv Bose as its new General Manager

Shiv bose.png

Sheraton Grand Chennai Resort & Spa has appointed Shiv Bose as the General Manager of the property. He is a passionate and driven professional with almost two decades of illustrious experience in the hospitality industry. In his role, Shiv will be spearheading the team and developing the hotel’s operations to deliver stellar service standards.

An avid reader, Shiv spends a healthy work life balance and discovers inspiration from his daily work that encompasses a hands-on approach. His thrust for finding perfection at work drives him and the team to newfound areas of realization.

Shiv believes in getting the basics right and finding new age methods to deliver enhanced hospitality. His professional life has been instrumental in moulding him as he rose the ranks from an entry level position to his current designation. Having battled numerous obstacles both in personal and professional front, he stood astute to adversity and sought inspiration from the merits of his colleagues.

Prior to joining Sheraton Grand Chennai Resort & Spa, Shiv was the General Manager at Courtyard by Marriott Bengaluru Hebbal. He has been the General Manager at Le Meridien, Nagpur for over two years and was also associated with Starwood Hotels and Resorts and East India Hotels.

At Sheraton Grand Chennai Resort and Spa, Shiv will lend his expertise to a holistic stay experience for guests and be the torchbearer of the first Sheraton resort in the country.

Hilton Goa Resort is going all out to capitalise on the growing trend of revenge tourism in the state

Revenge is a dish best eaten cold, they say. If that is true, then hoteliers in India must be pulling on their mittens, along with their socks, with glee. After being homebound for most of 2020 courtesy the ongoing pandemic, Indians have taken to travelling with a vengeance. Concepts like ‘staycations’, ‘workcations’, and ‘drivecations’ have now become de rigueur.

This signals the advent of a new phase in the hospitality business – revenge travel. The concept can trace its roots to a similar trend that originated in China when people indulged in ‘revenge spending’. It signified a spree of shopping by consumers in March 2020, which boosted sales of luxury brands post-lockdown.

Closer home, a combination of pandemic fatigue, strong pent-up demand and hopes pinned on the upcoming vaccine saw 89% respondents in Thomas Cook’s and SOTC’s The Second Holiday Readiness Report display a keen interest to resume travel. 52% of them said they are likely to take a domestic holiday, and Goa emerged as the most preferred destination in India.

This tiny state has always been a popular vacationing spot in the country, scoring a big hit with youngsters, families, or couples. Now, millennials, professionals working remotely and even families who missed their annual vacations are visiting it for some quick R&R.

And hoteliers are welcoming them with open arms and warm smiles. Amandeep Grover, General Manager, Hilton Goa Resort, Candolim, Goa, said, “During these times, the word ‘revenge travel’ has
indeed become one of the fastest emerging trends in travel and hospitality. It existed even before COVID19, but was addressed as a getaway or vacation – whenever people wanted to escape from
something or looked at travel as a therapy. These days, the term has picked up as everyone is seeking a change of location to relax and unwind, even while working remotely.”

source

Hotel occupancy levels improved to 35% in November 2020 on back of domestic travel: JLL

Hotel occupancy.jpg

With the emergence of recovery indicators, the hospitality sector has also witnessed a revival in room night demand in the last quarter of 2020, as compared to the previous quarters of the year. Occupancy levels have grown month on month since September 20 to cross 35% sector-wide in November 20 (as per STR data), which is the highest since beginning of the nation-wide lockdown in March 20. The revival of the sector has primarily been driven by leisure ‘revenge travel’ during weekends and the festival season, weddings and food & beverage demand.

Goa, India’s most sought-after leisure market, witnessed considerable growth in recent months achieving a market-wide occupancy level of almost 55% in November 20. Luxury and upper upscale hotels in Goa performed well in November 20, achieving healthy occupancy levels ranging between 60% and 70% as compared to occupancy levels in Nov’19 that ranged between 65% and 75%.

“Domestic business travel is expected to pick-up pace from March-April 21 onwards, as employees return to workplaces and travel advisories by companies are softened. Additionally, domestic leisure will continue to drive occupancies across the country. F&B demand will continue to grow as eating out will increase albeit cautiously” said Jaideep Dang, Managing Director, Hotels and Hospitality Group, South Asia, JLL.

Source

Vishal Thakur joins JW Marriott Hotel Bengaluru as Chef de Cuisine

Vishal Thakur joins JW Marriott Hotel Bengaluru as Chef de Cuisine.jpg

JW Marriott Hotel Bengaluru is delighted to appoint Vishal Thakur as the new Chef de Cuisine of the hotel. A dynamic and hard-working chef with a passion for food and a good eye for detail has a flourishing career of over 16 years. In his new role, he is responsible for taking care of the culinary operations at ALBA, as well as guiding his new team of enthusiastic chefs.

Chef Thakur is known to adopt innovative and unique approaches in the kitchen, which is among his most defining characteristics. He brings simple yet sophisticated, authentic Nouvelle European food to the table for not just the discerning set of connoisseurs, but also to satiate palates of all levels of experience.

He has had an incredible journey so far that has seen him curate some of the best European fairs under the guidance of established names in the culinary world. His passion for food and perseverance towards creating timeless experiences has allowed him to master the phenomenon of being a Chef of European cuisine, yet in possession of an Indian heart and edge.

Bringing with him pre-opening specialty restaurant experiences and efficient coordination with service and vendors will prove to be an invaluable addition to the culinary team at JW Marriott Hotel Bengaluru.

Thakur’s first pit stop was at The Grand Hotel in Delhi, where he was an Executive Trainee for 4 years before moving to The Oberoi New Delhi in March 2008 as a Commis at Three Sixty Kitchen. He later in the year 2008 November joined Atlantis, Palm Jumeirah, Dubai as a Commis at Ronda Locatelli that shaped his career with commendable exposure and experience.

Source

IHCL: Health and Safety Dominated Travel Trends in 2020

2020 has been one of change, which has altered the tourism and hospitality landscape forever. Health, hygiene and social distancing have been shaping travel, with reports indicating that more than 90% of people view health and safety as a key consideration, with more than 80% of travelers gravitating towards reputed brands for their travel plans. In fact, around 90% of people are keen to resume travel. The Indian Hotels Company Limited (IHCL) identified some of the key trends that have carved the path of travel in 2020:

Drivecations

More than 80% of people indicated interest in traveling with family and loved ones, resulting in the growth of driving holidays as people were keen to travel to destinations within close vicinity of their homes, leading to the discovery of offbeat locations. Some travelers were even comfortable driving slightly longer distances to ensure that they could maintain a comfortable level of social distancing. Destinations such as Goa, Rajasthan, Kerala, Uttarakhand and Karnataka, all driving distance from key cities, saw a rise in leisure travel in recent months.

Staycations

Confined to the safety of their homes, people have been seeking creative yet safe ways to spend quality time with their close friends and family. Staycations have become increasingly popular at city hotels across Mumbai, Bangalore, Delhi and Kolkata, among others. Combined with minimal required travel, low on holiday planning time, cost and carbon footprint, staycations are perfect for travelers of all generations.

Workations

With the lines between work and play blurring in the past months, there has been a rising urge to escape the four walls of home and maximize work from rejuvenating environs like a beach, palace, mountains or by the pool. People are booking longer stays at hotels to balance time with family and inspire a burst of professional creativity.

source

Varanasi chef association organised Kashi Ka chef Competition

VCA 4.jpeg

Varanasi chef Association formed on  5 th Jan 2020  on demand of regional chef  and nomited chef ravikant as president .

during the short span of 1 yr different program were arranged by VCA such as press conference , many chefs were helped during pandemic,Many monetary as well as in kind to those who lost their job during pandemic.  Tree plantation on 24 dec near the chaubepur highway in varanasi.

Recently VCA conducted its first chef competition called  Kashi ka chef season 1

This was held in Guru karshini Institute of hotel management  popularly known as GKIHM in mirzapur surrounded by carpe river & mountains. chef from Gujarat Chef association also took participate. Delhi based kitchen equipment company Bhagwati udyog were the main sponsors.

comfort inn hotel general manager, landmark executive  chef were the Mentor for the competion.

Overall VCA end the year with a bang.



Ajay Kanojia joins Sayaji Hotels Pune as their General Manager

Ajay kanojia.jpg

Sayaji Hotels Pune has announced the appointment of Ajay Kanojia as their General Manager. A well-recognized industry veteran with almost 15 years, Kanojia has experience in the luxury and upscale hotel segment. Born and brought up in Dehradun, he is adept and well-acquainted in the industrial know-how and has completed his Bachelor’s Degree in Hotel Management from Institute of Hotel Management, Punjab. Not only a seasoned hotelier but Kanojia also brings a wealth of well-rounded hospitality experience after having worked with chains like Hotel Park Plaza, Hotel Jay Pee Residency and Lemon Tree Hotels.

His role as the General Manager for Sayaji Hotels Pune will be to deliver high levels of customer service and successful positioning of the hotel. Kanojia is highly skilled in sales & marketing and is known for his deft approach in revenue analysis, yield management and property management systems, making him a stalwart in the hospitality industry. As a passionate leader, he enjoys taking risks and imparting his knowledge through varied training programs. He is known to be a strategic manager, with an astute business sense, whilst delivering the highest standards of service for all stakeholders.

A recipient of many awards, Kanojia will also be responsible for curating strategic initiatives that will lead the hotel to continue its guest-focused approach and consolidate its leadership position. He has the additional responsibilities to deliver year-on-year growth, staff engagement activities and spearhead corporate social activities.

source

NEWS | Service industry staff in Abu Dhabi must have fortnightly COVID-19 tests

NEWS.jpg

From January 10, 2021, employees working in the sectors outlined above will be required to get tested for COVID-19 every two weeks. Employers are required to cover the costs of testing.

The directions are “in line with the COVID-19 preventive measures in Abu Dhabi and aim to create a safe and healthy environment while limiting the effects of the pandemic”.

All individuals who have been vaccinated are exempt from testing.

Gabriel Carlos Appointed Bar Manager At Four Seasons Hotel Singapore

Gabriel.jpeg

Passionate about the art of bartending and a familiar face at guest shifts, bar conventions and trade seminars around the world, Gabriel Carlos now lends his effervescent personality as Bar Manager of One-Ninety Bar at Four Seasons Hotel Singapore.

Better known as Gab, his passion for the trade started when he had a brush with bartending as part of his school curriculum in college. He has since impressed at global platforms including Tales of the Cocktail, Bar Convent Brooklyn and Bar Convent Berlin.

Most recently, Gab oversaw the entire spirit collection and the "American Whiskey Embass"y program as assistant bar manager at Manhattan, ranked world's 14th best bar and Asia's 8th. It was here that he had grown in his knowledge, craft and role after joining the opening team as bartender in 2014 and being promoted to senior bartender and then to assistant bar manager in 2016.

Source

First Tru by Hilton Opens in Washington State

First Tru by Hilton Opens in Washington State.jpg

Hilton's innovative hotel brand, Tru by Hilton, today announced the opening of its latest hotel and the brand's first location in Washington state, Tru by Hilton Spokane Valley. The 92-room hotel, located at 13509 E. Mansfield Ave., owned by Spokane Valley-based, GL8 Hospitality, LLC and managed by Commonwealth Hotels, LLC, features a revolutionary brand with a cross-generational appeal for travelers looking for a new, affordable hotel experience.

Spaces in the hotel are carefully crafted to create an eclectic and modern feel that produces memorable moments for guests. The hotel experience is enabled by technology including mobile check-in, Digital Key, super-fast free WiFi, a lobby table with remote printing, a social media wall, and accessibility to outlets everywhere. Additionally, Tru by Hilton Spokane Valley offers a fitness center that leverages the latest fitness trends including barre, TRX bands, free weights, cardio, and flexibility gear. Complimentary breakfast, an indoor pool and hot tub, outdoor patio and firepit, and a 24/7 "Eat. & Sip" market are all available to guests during their stay.

Source

Samir Avashti Appointed Cluster Commercial Director At Hampton by Hilton, Canopy by Hilton Dubai

samir-avashti.jpg

Hilton has appointed Samir Avasthi as cluster commercial director for Hampton by Hilton, Canopy by Hilton, Curio Collection (all in the Al Seef area) and DoubleTree by Hilton in Business Bay.

He brings 16 years of experience in hotel sales, revenue, marketing and operational leadership experience to the role.

He arrived in the UAE in September 2020, following spells leading Hilton's International sales office in India until 2015 and general manager at DoubleTree by Hilton Gurgaon, where he oversaw the tripling of revenue.

Hilton says Avasthi was chosen to lead the commercial affairs of Al Seef Hilton cluster along with the Business Bay hotel for his versatile and skilled sales and marketing background and experience in developing, strategising and improving sales for hotels.

source

MoT conducts 'Dekho Apna Desh' webinar on ‘Secrets and Delights of Indian cuisine’

In partnership with the National e-Governance Department, Ministry of Electronics and Information Technology, Ministry of Tourism recently conducted Dekho Apna Desh Webinar series called 'Secrets and Delights of Indian Cuisine.' Presented by Dr. Aruna Sharma, retired IAS officer of MP Cadre batch 1982, the webinar was held to discuss the significance of Indian cuisine. She highlighted the role of immunity-boosting locally grown food grains and vegetables.

India is a melting pot of different cultures as it incorporates various regional dishes, cooking styles, locally available unique spices, grains, vegetables, and fruits.   Indian cuisine provides a balance of taste and health.

With the landscape, dialect, culture, and food habits changing every few kilometres, the country offers a plethora of food varying in cooking styles across different regions. This aspect reflects in forms of food available at homes, streets, or fine dining venues in India.

The 'Dekho Apna Desh' series captured this diversity to reverberate 'Ek Bharat Shreshtha Bharat.'

Rupinder Brar, Additional Director General, concluded the webinar by mentioning the variety of cuisines, food trails accessible in India. She further highlighted the Ministry of Tourism's initiative called Incredible India Tourist Facilitator (IITF) Certification. This certification encourages the citizens of India to participate in the Tourism Industry actively.

Source


The Fern Hotels & Resorts opens a property in Daman

The Fern Hotels & Resorts opens a property in Daman.jpg

The Fern Hotels & Resorts opens its first seaside resort in the salubrious and invigorating surroundings of the union territory of Daman. Daman is 124 km from Surat Airport and the resort is 12 km from Vapi Railway Station.

The Fern Seaside Luxurious Tent Resort is the eight hotel which the company has opened this year. Overall the company’s count has extended to 76 hotels across the country and in Nepal and Seychelles.

Suhail Kannampilly, the CEO of the company said, “We are extremely pleased to set our footprint in this great tourist destination. The Fern brand is going into unchartered territories. Earlier this month we opened in Northeast and now it is Daman. We will shortly be opening hotels in some other stunning locations as well.

The resort is situated right on the beach in Moti Daman that provides a refreshing stay in 30 spacious and luxurious tents, all with beach and sea views. It is in close proximity to the business hubs and prime residential areas of Daman and Vapi in Gujarat. It offers a blissfully laid-back atmosphere ideal for a gathering of family and friends or small meetings and conferences.

The resort offers two different categories of accommodation - Winter Green Tent and Winter Green Premium Tent. The guest room facilities include high speed wi-fi internet, LED television, complimentary in-room tea & coffee facility, pillow menu. The other amenities include eco-friendly room lighting and eco-friendly bathroom conveniences. Other delights at the resorts are swimming pool, cycling, chess, carom, badminton, putting green, hammocks and direct access to the beach.

The resort also gives multiple dining options to its guests. O Gosto, a contemporary all-day dining multi cuisine restaurant, serves an excellent range of local and global food and beverage selections. Gardenia, the garden restaurant and bar to dine out in the open air. Sea Lounge @ O Barzinho, a bar with open sea view, offers a special selection of alcoholic and non-alcoholic drinks from around the world.

Source

FSSAI notifies standards for fortification of processed food products

fssai.jpg

The packet of noodles, pasta or rusk that you pick up may soon come with added vitamins and minerals. After setting fortification standards for staples, the Food Safety and Standards Authority of India (FSSAI) has notified norms for permissible levels of micronutrients for fortifying processed food products such as breakfast cereals, biscuits, breads, rusks, pasta, noodles, buns and fruit juices.

Companies that make such products can fortify them with micronutrients voluntarily. Also, products that are high in fat, salt and sugar will be “excluded” from the fortified processed foods category.

“Fortified Processed Foods may have fortified staples as raw materials and/or fortified with permitted micronutrients and additives as specified under the Food Safety and Standards (Food Product Standards and Food Additives) Regulation, 2011,” stated the latest notification.

Permissible levels

The FSSAI has restricted the amount of fortification that can be added to 15-30 per cent of the average daily dietary intake levels. This has been done to ensure balanced consumption of micronutrients fortified products. “The Fortified Processed Food shall provide 15-30 per cent of the Indian adult RDA (Recommended dietary Allowance) of micronutrient, based on an average calorie intake of 600 kcal from processed foods (approximately a third of daily energy requirement for an adult),” it said.

Companies will be able to fortify the products with iron, folic acid, zinc, vitamin B12, vitamin A, among other micronutrients. The notification has defined the levels of these vitamins and minerals per 100 gm. For instance, iron levels have been set at 1.4-1.7 mg per 100 gms of cereals.

Source

IHCL's Gourmet Food Delivery App announces new features for the festive season

Qmin-Original-Logo.jpg

Qmin – a repertoire of culinary experiences and gourmet food delivery service from IHCL, bring the celebrations alive in the comfort of its patrons homes.

With Qmin’s specially curated Holiday Soiree menus, guests can choose from an array of Asian, Indian and European delights with traditional holiday favorites, indulgent sweet treats, and kids menu from over 27 hotels across over 13 cities. While each holiday special meal is delivered with a surprise goodie bag, the highlight of the Holiday Soiree meals is a link to virtual music performance by the world-renowned Shillong Chamber Choir – a celebratory performance exclusively created for Qmin guests.

Not just festive meals, with the insight that people are keen to celebrate and connect with friends and family, albeit remotely, Qmin has broadened its scope and reach by making inroads with a number of new innovations. Be it hybrid concepts such as virtual celebrations, comfort food, an online patisserie and deli. The brand has also added loyalty program features for customers.

With Qmin Celebrations on the app, guests can now enjoy virtual events – be it a corporate meeting, an intimate gathering or even a wedding with loved ones across the country, where the ceremony is streamed live, or employees and clients login from multiple destinations, and the same curated menu is delivered at homes across many cities through Qmin. With Qmin Celebrations, one can now choose your personalised menu by putting in their request and receive a call back, where one of Qmin's attendants will carry forward the catering discussion, curate the meals with multi-cuisine options from IHCL’s signature restaurants and have it delivered straight to your doorstep for every type of occasion.

For those looking to indulge in soul satisfying comfort meals, Qmin Comfort is the perfect choice, where trendy food mingles with the soothing flavours of familiarity. Qmin Comfort offers a range of delectable comfort food including Biryanis, Paneer Tikka, Chicken Sandwiches and Burgers, just in time to cosy-up in the winter.

For those looking for the perfect bite or delectable dessert to satiate winter cravings, IHCL’s iconic La Patisserie is now available on Qmin with delectable desserts, gourmet cold-cuts and cheeses, freshly baked breads savoury treats and much more.

All loyalty program members can now earn and redeem their Taj InnerCircle points for orders placed on the Qmin App, allowing guests to further delight in IHCL’s offerings this festive season.