The New boutique lifestyle Hub in Aqaba “Ayla” and Kerten Hospitality extend partnership with one-of-a-kind Hospitality offering

The New boutique lifestyle Hub in Aqaba “Ayla” and Kerten Hospitality extend partnership with one-of-a-kind Hospitality offering

 

DUBAI: February , 2022: Following the success of the “Cloud 7 Residences Ayla Aqaba” which has been operating since July 2020, "Ayla " and Kerten Hospitality agreed to manage another one-of-a-kind Hospitality Hub to further diversify the hospitality offering and continue to increase the footfall.

“The Pulse", a Cloud 7 Boutique Hotel, consists of 75 rooms located at the Marina Village, the heart of Ayla - a real estate leisure hub with the potential to be a second home destination. It is a tailored destination seeking to attract wanderlusters and exploration lovers and seeking to become an attractive Business Hub suited for short and extended stays that will constantly evolve throughout the seasons, attracting a diverse audience for a variety of immersive experiences along with dedicated workspaces for ‘bleisure’ travelers, guestsmusic and art lovers.

 

Ayla’s Managing Director, Sahl Dudin, said: “We are thrilled to extend our partnership with "Kerten Hospitality" following their great success in managing the " Cloud 7 Residences" and we entrust the Group with the management of "The Pulse Hotel" whilst seeking to expand our hotel accommodation and entertainment offerings in Jordan in addition to the real estate development projects. Since its launch, Ayla has taken the initiative to work on promoting and diversifying the tourism offers in Aqaba. Our commitment to grow the hospitality and real estate facilities would not have been possible without the right partners.”

 

Marloes Knippenberg, CEO of Kerten Hospitality said: “Our vision and efforts have always been exerted to create local collaborations and bring projects to life with depth and purpose that allow to bring communities together. Our relationship with Ayla has developed where we share and motivate new ideas for development; we are truly looking forward to bring this next project to life.”

This vibrant unique Boutique Hotel is aligned with Kerten Hospitality’s DNA to transcend spaces into locations for art and design lovers, and entrepreneurs who seek impactful collaborations, meaningful connections and a place to attend and host creative workshops and entrepreneurial networking events. The facilities, interior design and communal spaces have all been tailored to fit this unique environment.

Appointment | Anantara Siam Bangkok Announces Key Culinary Appointments at Thailand’s Flagship Hotel

Anantara Siam Bangkok Announces Key Culinary Appointments at Thailand’s Flagship Hotel

Anantara Siam Bangkok Announces Key Culinary Appointments at Thailand’s Flagship Hotel

 

Bangkok, February 2022 – Anantara Hotels, Resorts & Spas announces four key culinary appointments at the international hotel group’s Bangkok flagship property – Anantara Siam Bangkok Hotel.

 

Jérémy Jouan - Executive Chef

 Chef Jérémy began his career at the one-Michelin-starred Château de Bagnols in his native France, before embarking on a culinary journey that saw him honing his skills in some of the world’s most famous kitchens – from the two-Michelin-starred La Chèvre d'Or, France; to Alain and Michel Roux’s three-Michelin-starred The Waterside Inn outside London; and the famed two-Michelin-starred Restaurant DANIEL in New York.

He joins Anantara Siam Bangkok Hotel from The Oberoi, Marrakech, where he oversaw five food and beverage outlets as the Executive Chef.  Prior to working in Morocco, he was the Executive Sous Chef at InterContinental Hanoi Landmark72 in Vietnam and held Chef de Cuisine positions at Armani Hotel Dubai; Burj Al Arab; and Capital Club Dubai.

 Jérémy holds a Master’s Degree in Culinary Arts from École Hôtelière de Marseille and attained two national diplomas from Lycée des Métiers Alexandre Dumas in Cavaillon, France.  In 2003 he was crowned the runner up in the Meilleurs Apprentis Cuisinier de France (The Best Apprentice Chefs in France) competition.

 

In his new role at Anantara Siam Bangkok Hotel Chef Jérémy Jouan will oversee the hotel’s award-winning restaurants and the annual World Gourmet Festival event, Bangkok’s oldest international culinary spectacular.

 

Anupong Nualchawee - Cluster Executive Pastry Chef

 Thai-born Anupong is no stranger to the limelight in Asia, having won the Eat List Star television show search for the next big culinary personality in 2017; co-presented the McDang cooking show on Thai television; and participated in Cleo Magazine’s 50 Most Eligible Bachelors competition in 2015.

He started his professional career as Executive Personal Chef for the Thai Royal Family at Chakri Bongkot Palace in Pathum Thani in 2008, before relocating to the United States where he took up various Assistant Pastry Chef positions from Florida to New Hampshire.  Anupong returned to Bangkok to take the helm in the pastry kitchen for various hotel openings and a rebranding, including Le Méridien Suvarnabhumi Bangkok Golf Resort & Spa, and The Athenee Hotel and The St. Regis Bangkok where he led both culinary teams as Executive Pastry Chef.

 

The part-time lecturer at Bangkok University and Walailongkorn University holds a Bachelor of Business Administration from Dusit Thani College Bangkok’s Faculty of Hospitality Industry; a Certificate of Master Chocolate Dessert from l’École Valrhona in Japan; and Certificates of Master Sugar Showpiece and Master Chocolate Showpiece from the Academy of Pastry Arts Malaysia.

Anupong will also oversee operations at the brand’s Anantara Bangkok Riverside Hotel as well as its sister property Avani+ Riverside Bangkok Hotel.

 

Kevin Montorfano - Chef de Cuisine, Biscotti Restaurant

Swiss-Italian national Kevin joins the Michelin Guide-listed Italian restaurant and Bangkok’s favourite trattoria from Four Seasons Resort Costa Rica at Peninsula Papagayo where he was the Head Chef at Pesce Italian fine dining restaurant.

Starting his career as Commis Chef at the 17-point-Gault&Millau Villa Sassa Hotel & Spa in Lugano, Kevin relocated to the Middle East in 2013 and held Chef de Partie positions at Al Muntaha at the Burj Al Arab; Vanitas at Palazzo Versace; and the three-Michelin-starred Quique Dacosta restaurant’s popup in Dubai.

Kevin’s culinary journey took him to London’s Mandarin Oriental Hyde Park in 2017 where he held the position of Demi Chef de Partie at the two-Michelin-starred Dinner by Heston Blumenthal.  In 2018 he returned to his homeland to take up the Sous Chef position at L´Accademia at the Beau-Rivages Palace in Lausanne.

Chef Kevin attained a Culinary Degree from the Hospitality and Management School of Lugano, Switzerland.

 

Alexandre Castaldi - Executive Sous Chef

French-born Chef Alexandre Castaldi joins Anantara’s Bangkok flagship hotel from Avani+ Riverside Bangkok Hotel where he held the Executive Sous Chef position.

Alex made his first foray into the Asian culinary scene in 2011 as Chef de Partie at Sofitel Bangkok Silom Hotel, after which he returned to his native France to complete his two-year Brevet de Technicien Supérieur diploma in Hospitality Catering at Lycée Hotelier de Marseille. While studying, he started honing his culinary skills as a Commis Chef under legendary three-Michelin-starred Chef Alain Senderens, one of the founders of the nouvelle cuisine movement, and then as Chef de Partie at the one-Michelin-starred Restaurant Le Céladon in the heart of Paris. 

 

In 2014, Alex returned to Bangkok to take up the role of Executive Sous Chef at Scarlett Wine Bar & Restaurant, and in 2016 he took the helm as Executive Chef at the Hong Kong edition of the popular French eatery. 

 

The opening of SEEN Restaurant & Bar, Bangkok’s newest society rooftop hangout, in 2018 and the opportunity to work alongside Olivier da Costa, one of Portugal’s most successful chefpreneurs, lured him back to the City of Angels as Chef de Cuisine.  In 2020 Chef Alex was appointed as Executive Sous Chef at Avani+ Riverside Bangkok Hotel where SEEN is located.

Appointment | Alma Resort Cam Ranh Welcomes Son Hoang Le as Director of Sales

Alma Resort Cam Ranh Welcomes Son Hoang Le as Director of Sales

CAM RANH, Vietnam FEB 2022– A talented hospitality professional with more than 16 years of experience in sales, marketing, events, and operations at some of Vietnam’s most acclaimed hotels has been named Alma’s director of sales.

Vietnamese national Son Hoang Le’s appointment to the 30-hectare family resort, with 196 pavilions and 384 suites overlooking Long Beach on Vietnam’s Cam Ranh peninsula, comes after he worked at the Caravelle Saigon as the director of room sales.

Before that, he was the director of sales and marketing at Diamond Bay Vung Tau Resort & Spa and the director of sales at Hotel Majestic Saigon.

Son embarked on his hospitality career in early 2005 as a bellman at the Caravelle Saigon, where he spent the next 10 years also working as a receptionist, night supervisor and banquet sales executive, learning about various facets of the hotel business.

He moved to the Hotel Nikko Saigon to become a corporate sales executive, before progressing to the Pullman Hanoi where he became a sales manager and then an acting senior sales manager.

Son holds a Bachelor of Arts, English Linguistics and Literature at the University of Social Sciences and Humanities and also studied electronics at Cao Thang College. Both institutions are based in Ho Chi Minh City.

Describing him as “an excellent negotiator and strategic thinker”, Alma’s managing director Herbert-Laubichler Pichler said Son’s background in operations enriched his leadership abilities among the hotel’s management ranks and, coupled with his rich sales and marketing experience, placed him in great stead to spearhead the resort’s ambitious sales efforts for 2022.

Bold, spacious and emblematic of Vietnam’s maturation as a destination, the independently owned and operated Alma features 14 food and beverage outlets and a cascade of 12 beachfront swimming pools. Other drawing cards include a science museum, 6000 square metre waterpark, 13-treatment room spa, art gallery, cinema, convention centre, amphitheatre, youth centre with virtual reality games, kid’s club, water sports centre, gymnasium and yoga room and an 18-hole putting green.

To contact Alma or to make a booking, please visit alma-resort.com or email info@alma-resort.com

New Opening | The Fern Hotels & Resorts to open six new properties by June 22

The Fern Hotels & Resorts to open six new properties by June 22

The Fern Hotels & Resorts, India’s leading environmentally sensitive hotel chain will be opening six more hotels in the first half of the calendar year, taking the tally to 88 operational properties across 70 locations by June 2022, the CEO of the company, Suhail Kannampilly said.

The company will be opening two more hotels in Gujarat which will further expand its footprint to 24 properties in the State, Suhail said. One of the resorts in Jamboghoda, Gujarat is spread across 6 acres of land and will have 108 rooms.

 

Similarly, two new hotels will be opened in Maharashtra, one in Navi Mumbai with 76 keys and another in Lonavala, with 24 villa rooms. Besides, the other two hotels will be in Kakinada, Andhra Pradesh, and another luxurious tent resort in the Union Territory of Diu with 90 rooms. Altogether the company will be adding 393 keys in the first half of the year which will take the overall key count to over 5100.

 

Informing the expansion of the Fern Hotels during the past few months he said, “Despite the terrible second wave which impacted the hospitality industry very badly, we still opened new hotels in Pune, Haridwar and Hubballi.”

Expressing his optimism about the business growth for the hospitality industry in the ensuing financial year he said, “we hope that the worst of the covid is behind us and we are expecting improved occupancies and ARRs”.

The Fern Hotels & Resorts is India’s leading environmentally sensitive hotel chain and amongst the fastest growing hotel brands in India, with 88 hotels & resorts currently operational under management or opening shortly across 70 locations in India and internationally, under The Fern, The Fern Residency, The Zinc by The Fern and Beacon Hotels brands. The company is a part of CG Corp Global, a multi-dimensional Nepalese conglomerate.



Eclat insights | Hire With Care; Assess For Care; Embed Care

Care as a term or measure of service is most commonly used in healthcare or medicine. I believe it can be a pivotal service differentiator. 

Here are 3 Actionable Insights for the service leader that cares:

1. Hire With Care

If you only want to implement one thing from this insight start with this. Hire with care includes making hiring decisions with a lot of care, and adding a ton of care to your entire candidate experience. From your careers website to the communication, to the real world interview, everything should exude care for the candidate. 

2. Assess For Care

Does your selection process check for a care parameter? A good selection process checks for KSA - Knowledge, Skills & Attitude. Now some might point to that and say doesn't attitude assessment include care? If it does for your organisation, kudos, but what I generally see is 'pleasant personality' checks. While a smiling, warm persona is a very good thing to have, it does not mean the person is high on care score.

Care checks could include, checking for listening skills, the ability to make someone feel welcome, being interested in the other person's story, being positive, showing concern, creating solutions, explaining things clearly.

3. Embed Care

This is super powerful. Embed every process with care. Ensure that there is a core CARE element for both your team and your guests.

Real-World Examples

For Hire With Care

Here is a hack that can make you a super boss:

take everything good that you do for your guests/customers and do it for your team.

Reservation confirmation is (usually) an email that is sent to the customer once the booking is confirmed. This has the guest details, dates, type of room, payment, any other services etc. Some hotels have improved this to include information about the country, city, airport, directions and even things to see & do. Imagine if you sent a similar confirmation for interviews.

The candidate gets the following in an email:

  • Date, time, venue of the interview

  • About the company, unit, city

  • An introduction to the interview panel. A little write up whom they will meet with or maybe LinkedIn URLs. You can also use this to see how much research the candidate does. Do they care enough to read about the people they will meet with?

  • Any other information that is important - dress code, parking rules, use of changing rooms etc.

  • How much time the entire process might take. If there are steps (like written tests, online tests etc) these could be mentioned too.

On the day of the interview, imagine the security guard at the staff entrance actually welcoming them and wishing them all the best! Letting them know where they can get ready/changed for the interview.  

For Assess For Care

While most interviews check for knowledge and skills (thing tests, food trials, make-a-room or set-a-table challenges), add a formal process to assess for care.

How? Simulations. Give the candidate an elaborate scenario or situation. This could be a fictional case or even better is to take something from your 'incident logs'. Sometimes the responses, ideas, from candidates will surprise you and make you rethink your team's response. 

In these responses, look for care. If that quality comes through, you can always train them on hard skills.

For Embed Care

An example of Care For Restaurant Service Staff.

Health experts commonly recommend drinking about 2 litres of water a day. Do you make this happen for your team? Have you created a process to measure this? Help them with it, or even ensure they do? 

What if you used a little whiteboard in the back area, with everyone's name and 8 glass icons that they keep filling in. What if you as a leader kept checking it and once in a while stopped someone and made sure they had a sip? What if we cared that much?

The good thing about caring is that you can keep doing more of it. For example, once you achieve the above for your team, you can do the following: for climes that are cold, you can keep warm water for your team in the service area. 

Hey! Thank you for reading till the end. Do get in touch - p.bedi@eclathospitality.com - if you would like to:

  • receive a sample of a CARE interview email confirmation,

  • add 'assess for care' to your interviews

  • set up amazing 'incident logs'

  • create more CARE for your teams

p.s. If you think this insight could be useful to someone, do care to share.

This is Insight #28. For all insights published so far, do visit www.eclathospitality.com/insights

Prabhjot

Bedi

is an 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 | Accor India and South Asia appoints Pratima Badhwar as Head of Commercial

She will lead India and South Asia Commercial Team to achieve business targets for all Accor hotels in the region while ensuring the execution of global strategies

Accor has appointed Pratima Badhwar as the Head of Commercial India & South Asia. With an extensive background in Sales and Distribution in the hospitality industry, she will lead India and South Asia Commercial Team to achieve business targets for all Accor brands and hotels in the region while ensuring the execution of global strategies.

Throughout her 19-year long career, Badhwar has been a key contributor to various hotel leadership teams as a collaborator, effective communicator, and result-oriented individual driving business growth through exemplary organizational capabilities. Her forte is creating and managing high-performing teams that offer intangible products to translate her ideas into results.

Congratulating Badhwar on her appointment, Puneet Dhawan, Senior VP Operations, India and South Asia said “Pratima comes with vast expertise in the sales domain and will surely drive Accor’s commitment to offer the best experience to our guests and owners. Having worked in the field, upholding various senior management roles, she brings with her strong expertise, and we are confident that her knowledge and approach to hospitality along with her passionate outlook will further enhance our positioning in the industry.”

On her appointment, Badhwar, “Accor has a rich hospitality legacy, and I am absolutely delighted to join the commercial leadership team. I look forward to deep diving into the distinctive brands and discerning the best strategies that will bring out their unique color all under the Accor umbrella, as one.”

Badhwar holds a diploma in Hotel Management from IHMCTAN Chandigarh, affiliated with IHM Pusa. In the past, she has been associated with Marriott International. In her most recent assignment, she was the Area Director of Sales and Distribution – North India, Nepal and Bhutan and was responsible for defining and leading sales and pricing strategy, strategizing effective pricing across all segments, evaluating market demand trends, and identifying and communicating strategic opportunities amongst many others.

Omaxe on-boards Eastin Hotel and Eastin Easy

It will operate 540 service apartments of both brands in Lucknow

Real estate company, Omaxe Ltd, has on-boarded Eastin Hotel and Eastin Easy, the 4-star and 3-star brands of hotels by Absolute Hotel Services (AHS), to manage and operate 540 serviced apartments in its project Omaxe Hazratganj in Lucknow.

This is the first foray of AHS, a hospitality management company, in the emerging North Indian market. The company operates 11 properties across West and East India. Atharva Hotel Superfluities is a Bridge company that has brought together AHS and Omaxe.

Spread across 4.13 Lakh sq. ft., the G+12 storeyed Omaxe Hazratganj in Gomti Nagar extension will have space for retail, food court, multiplex and serviced apartments. The serviced apartments would be operated as international hotels, the largest one in Lucknow, making it a destination in itself.

Commenting on the development, Jatin Goel, Director, Omaxe Ltd said, “This association with Absolute Hotel Services is another step in our endeavor to provide to our patrons the best-in-class international services. Lucknow is one of the most visited cities in North India for purposes ranging from business to healthcare, tourism, education, etc., and Omaxe Hazratganj, located in an emerging commercial and institutional hub, will cater to all kinds of consuming class.”

Prawal Choudhary, Director-Business Development, AHS India, said, “This association with Omaxe heralds us into the league of scale and magnitude. Sensing an enormous opportunity, Omaxe Hazratganj has the confluence of two Brands, Eastin Hotel and Eastin Easy, expanding diversity in offerings, both product and services, thus substantiating our brand essence of providing ‘value for all occasions’ and quality.”

A multitude of offerings, ranging from a plethora of room options, all-day multi-cuisine restaurant, contemporary bar and a microbrewery, fitness centre, spa, swimming pool and huge banquets along with Club Membership will be provided to the patrons.

Omaxe Hazratganj is a part of an integrated township in Gomti Nagar Extension, an upcoming hotspot in Lucknow. The project is located along Shaheed Path Road, the semi-circular road around main Lucknow – connecting Kanpur Road with Raebareli Road, Sultanpur Road and Faizabad Road thereby enabling the smooth movement of people and goods; and also, with the International Airport. Aided and supported by corporates in IT/BFSI, healthcare and education sectors and the Government’s infrastructure developments like CG City, cancer Hospital, Cricket Stadium, Police Headquarters etc., the region is becoming the latest attraction for commercial, residential, malls and hospitality activities in Lucknow.

Culinary Culture announces FoodSuperstars, India’s first and only Awards platform celebrating Chefs

Culinary Culture announces FoodSuperstars, India’s first and only Awards platform celebrating Chefs

~ India’s leading culinary platform, Culinary Culture, will reveal the first edition of their annual Chef ranking recognising the country’s greatest Chefs on 19th March 2022

 

India, February, 2022: With an aim to recognize and reward India’s most talented chefs, Culinary Culture announces FoodSuperstars, a first of its kind annual ranking of the top 30 Chefs from across India.

Culinary Culture, the foremost culinary platform in the country, was Co-founded by Vir Sanghvi, India’s most respected food critic and Sameer Sain, Co-founder and CEO of the Everstone Group. It was established to transform the perception of India’s culinary culture globally. It is all set to now reward Chefs as the true heroes of the Indian Food & Beverage industry.

 

FoodSuperstars will release its much-awaited list of India’s top 30 chefs ranked in order from one to thirty. Each chef will receive an award and a plaque as a badge of honor and in the event the chef leaves their current restaurant/ hotel they can take the award and plaque with them.

 

FoodSuperstars followed a detailed selection process with nominations put forward by Culinary Culture’s seasoned community of FoodHunters consisting of over 40 food connoisseurs from across the country. Each nomination was submitted along with an explanation of why a particular chef deserves a place on the list. The process included a physical session to debate the nominations, where the FoodHunters were made to defend their choices. The final list of nominated chefs was then shared with Culinary Culture’s Secret Jury consisting of India’s topmost culinary experts and biggest foodies. The Jury further culled the list to arrive at the TOP 30 and the process was overseen by Vir Sanghvi. The final list will only be disclosed on the night of the awards ceremony and is not shared with the FoodHunters.

 

These are the only food rankings in India with no form of outside influence or commercial consideration. No restaurant or hotel advertisements are accepted. Along with the ranking of the Top 30, each edition will also feature special awards that will be bestowed on Chefs for exceptional achievements through the year. These will include awards for Social Activism, Sustainable Cooking Practices and an award to a Food Legend. After a very challenging two years of the pandemic, India’s F&B Industry finally has something to look forward to and celebrate.

Speaking about the launch of the new Awards platform, Vir Sanghvi, Chairman, Culinary Culture said, “While many platforms recognize restaurants, FoodSuperstars is the first platform that has been created to shine the spotlight on Chefs’ endeavors, to remind us of the real heroes who work with their hands to create the food that brings us so much joy.”

 

The first edition of FoodSuperstars will be launched at an invitation-only high-profile Awards ceremony at The Leela Palace, New Delhi on 19th March, 2022. The event will have in attendance, prominent chefs from over the country who will fly in for the evening as well as leaders from the food & beverage industry.

About Culinary Culture

Culinary Culture is India’s definitive voice in food. Co-founded by Vir Sanghvi, and Sameer Sain it is a movement that encompasses all aspects of the food space in India. It is the country’s only authoritative, independent rating organization, awarding stars to restaurants and recognizing and rewarding India’s best chefs and street food vendors. It organizes global culinary exchanges, bringing the world’s greatest chefs to cook in India and sends Indian chefs to cook at the best restaurants in the world. Culinary Culture creates engaging culinary content and has a large and dedicated community of followers on social media. In 2020, Culinary Culture organized events in India with Chef Mauro Colagreco of Mirazur in France, the three Michelin starred restaurant, rated as World no.1. Culinary Culture has an academy of FoodHunters, consisting of 40+ of India’s top food experts based around the country. Culinary Culture’s various popular IPs include FoodSuperstars, Culinary Conversations, StreetFoodSuperstars, Culinary X Change and Plate of Love amongst many others.

Instagram: @CulinaryCultureCo

 

New Opening | IHCL expands its presence in Uttarakhand with a new SeleQtions resort

The 24-room resort is located at the foothills of the Himalayas in the Tehri Garhwal region of Uttarakhand.

Indian Hotels Company (IHCL) today announced the signing of a new SeleQtions resort in Rishikesh, Uttarakhand. The formerly operating resort will be rebranded as Anand Kashi, an IHCL SeleQtions resort post-renovation.

Commenting on the signing, Suma Venkatesh, executive vice-president – real estate and development, IHCL, said, “IHCL remains committed to the vast tourism potential of Uttarakhand. This will be our second hotel in Rishikesh, the Yoga Capital of the world. This exciting new addition to our portfolio will offer travelers yet another breath-taking location to explore the beauty and myriad experiences the state offers. We are delighted to partner with Mira Kulkarni on this project.”

The 24-room resort is located at the foothills of the Himalayas in the Tehri Garhwal region of Uttarakhand. Nestled on the banks of the river Ganges, amidst lush green forests, the resort offers stunning scenic views. The hotel will have an all-day diner, bar, meeting rooms as well as banqueting facilities for social gatherings. It will also offer leisure experiences such as a swimming pool, gymnasium and wellness areas including a spa. With the addition of this hotel, IHCL will have seven hotels across brands including three under development in Uttarakhand.

News | TAAI 66th Convention in Sri Lanka Signs Tripartite agreement with SLTPB and SLAITO

TAAI 66th Convention in Sri Lanka Signs Tripartite agreement with SLTPB and SLAITO

On the invitation from the Sri Lankan Tourism Promotion Board (SLTPB) and Sri Lankan Association of Inbound Tour Operators (SLAITO), TAAI shall be holding its 66th Convention in Sri Lanka from 19th – 22nd April 2022.

A tripartite agreement was signed on 23rd February 2022 between the parties in Colombo. TAAI will be organizing its 66th Convention in Sri Lanka in April 2022. Sri Lankan counterparts shall be extending full support in terms of accommodation, logistics, and all arrangements to welcome around 400-500 delegates from India’s oldest and nodal Travel & Tourism Association, stated Mrs. Jyoti Mayal, President of TAAI.

This convention shall not only strengthen bilateral tourism ties between the two countries but, will act as a catalyst in reviving the travel industry for both countries post the pandemic, she added. We shall create opportunities to sell products of Sri Lanka as a tourism destination but also shall be promoting Incredible India to local Sri Lankan stakeholder partners.

Jay Bhatia, Vice President stated that TAAI Conventions (Indian Travel Congress) are the most eagerly awaited events of the Travel & Tourism industry not only in India but in the overseas markets as well.

The visibility this annual event of TAAI brings to the global tourism stakeholders is fantastic. Generally, 500 to 1000 TAAI delegates are offered an excellent opportunity to network; attended b2b interactions, promote or buy, and more importantly take home some great learnings from the knowledge sessions and updated information from the destination. We are excited and are looking forward to a great opportunity after nearly 2 decades to come back to Sri Lanka for our Congress.

TAAI has a large membership who is actively involved in several industry verticals, and thus its focus is to promote these effectively and connect members with opportunities for all stakeholders i.e., Airline Ticketing, Outbound Tourism, MICE & Specialty Events, Adventure sports, Rail Journeys, and Self-drives, Cruises, Destination Promotion, Wellness, and Weddings, etc. said Bettaiah Lokesh, Hon. Secretary-General.

TAAI does these conventions for Facilitation of Bilateral Tourism, Interactions with Dignitaries i.e., Diplomatic Missions, Governments, High Commissioners, Ambassadors, etc. and Networking Events / Knowledge Sessions / Round Tables added Shreeram Patel, Hon. Treasurer.

The 66th Convention shall be historic, creating greater opportunities and enhancing travel and tourism from and to India, to create opportunities post the crisis of the pandemic.

Present on the occasion from SLTPB and SLAITO to sign the MoU were Managing Director of SLTPB Ms. KPP Siriwardana, Mr. DP Daluwatte, Director Events, President of SLAITO Mr. Thilak Weerasinghe, IPP Mr. Maheen Kariyawasan, along with their core teams and committee members and the 4 National Office Bearers of TAAI.

Appointment | Gaurav Ganapathy joins Sheraton Grand Chennai Resort & Spa as Director of Sales & Marketing

He will be responsible for driving revenue optimizations, key account sales, and company-wide marketing efforts at the hotel

Sheraton Grand Chennai Resort & Spa has announced the appointment of Gaurav Ganapathy as Director of Sales &Marketing. He has a defined work experience of over ten years and is a seasoned sales and marketing professional with cumulative exposure to great brands.

He will be spearheading the sales and marketing team to drive revenue optimizations, key account sales, and company-wide marketing efforts in his current role. Ganapathy is an avid cricketer and sportsman who played for the state and in multiple sports and likes to drive and explore new places in his leisure time.

While talking about his appointment, Ganapathy said, “If opportunity doesn’t knock the door, build one.” He will continuously dedicate himself to his role and lead the team to drive a stunning performance. His fresh ideas, assertiveness, and experience will add value to the team.

Appointment | Gaurav Basnet is General Manager at Pushpam Lords Resort Karjat

His last assignment was General Manager of Montrose Golf Resort and Spa, Coorg

Gaurav Basnet has joined Pushpam Lords Resort Karjat as General Manager. An accomplished hospitality professional with over 17 years of experience, he has a postgraduate degree in Business Management from XLRI.

Basnet spent the initial days of his professional career at ITC Windsor Sheraton and Towers, Bengaluru, as Restaurant Manager and Marriott International New Delhi. He later joined Starwood Hotels & Resorts (West Bengal) as Operations Manager.

He later moved to Golkonda Hotel & Resorts in Hyderabad as Operations Manager. He worked with Goa’s Nanu Hotels & Resorts as Operations Manager below joining Mint Hotels & Resorts as Regional Manager. His last assignment was General Manager of Montrose Golf Resort and Spa, Coorg.

Appointment | Mr. Varun Mehrotra elevated as Director, Sales & Marketing at Novotel Hyderabad Convention Centre & Hyderabad International Convention Centre

Mr. Varun Mehrotra elevated as Director, Sales & Marketing at Novotel Hyderabad Convention Centre & Hyderabad International Convention Centre

Hyderabad Feb 2022: Novotel Hyderabad Convention Centre (NHCC) & Hyderabad International Convention Centre (HICC) announced the elevation of Mr. Varun Mehrotra, as the Director of Sales & Marketing of the complex. In his present role, he will be responsible for strategizing and implementing sales and marketing activities for the property. He has been a part of the sales department handling various roles and responsibilities since 2013 and has earned a reputation of being a go-getter with a determined focus on business, relationships, and reputation.

Varun started his journey at Accor Group with NHCC & HICC as Associate Director of Sales in Delhi and was responsible for driving the North India market for Associations. He is a hotel management graduate from IHM, Ahmedabad with a Master’s in Business Administration from Symbiosis, Pune.

Varun has a proven track record of 17 years with extensive experience managing International conference Business, Convention & Banquet sales business. Varun has worked with renowned brands in the Hospitality sector like The Oberoi Group, Shangri-La Hotel, Kempinski Ambience Hotel, New Delhi handling corporate and MICE sales teams and being actively involved in strategic revenue planning across verticals. He has successfully driven the business and sales in both national and international markets and has proved his leadership qualities, adaptability, and communication skills.

Speaking on the appointment Mr. Manish Dayya, General Manager, Novotel Hyderabad Convention Centre & Hyderabad International Convention Centre said “We are extremely delighted to announce the elevation of Mr. Varun Mehrotra as the Director of Sales & Marketing (DOSM). He has strong business acumen and has proven his abilities in attracting both National & International business. He has been instrumental in positioning and promoting the property in the right light and is a catalyst in our development. We are confident that he will strive hard in his new role and contribute in bringing back the same levels of MICE business to the property that we at NHCC and HICC are synonymous with.”


Hilton India and Sakurafresh join hands to introduce a range of zero alcohol beverages in India

The partnership has been forged to develop a comprehensive beverage program catering to consumers who prefer non-alcoholic beverages.

Hilton India announced a strategic beverage partnership program with Sakurafresh Beverage and Food. The collaboration marks a first-of-its-kind partnership, to drive innovation, sustainability and healthy beverage offering across all participating Hilton properties in India, showcasing Sakurafresh’s zero alcohol liqueurs, spirits and cocktail bitters.

According to Prashant Kulkarni, director F&B, India-Hilton, this collaboration will enable an elevated on-property beverage experience that will meet the evolving needs of today’s guests who choose to be sober yet socially engage with family, friends or business associates with healthier options.

As part of the strategic partnership, the Sober Soirée series of Zero Alcohol Cocktail Menus will be launched in all participating properties across India in February 2022.

The sober curiosity movement, for instance, with low-to-no ABV alcoholic beverages, is gaining momentum around the world with more people mindful of their health and drinking habits. According to Social Standards’ July 2020 COVID-19 Insights: Food & Beverage Report, the “non[1]alcoholic [category] grew 22 percent year-over-year (comparing May-Jul 2019 to May-Jul 2020).

Renaissance 2.0: Re-think, Re-build and Re-coup” on 3rd - 5th March 2022 at Banarsidas Chandiwala Institute of Hotel Management (BCHIMCT)

“Renaissance 2.0: Re-think, Re-build and Re-coup” on 3rd - 5th March 2022 at BCHIMCT

The Department of Hotel Management, BCIHMCT will organize the 12th India International Hotel, Travel

and Tourism Research Conference” from 3rd to 5th March 2022

India International Hotel, Travel, and Tourism Research Conference series has become the most

prominent International Conference in the field of Hotel, Travel, and Tourism. BCIHMCT has been

conducting the conference since 2009 involving the Tourism & Hospitality Industry. The upcoming 12th

edition of the conference in 2022 will focus on the theme “Renaissance 2.0: Re-think, Re-build and Re-coup”.

The conference will include formal presentations, workshops, panel discussions, technical tracks, awards

and also serve as an avenue for discussion on issues related to the industry. Apart from the regular

presentations, the conference will include keynote addresses by eminent speakers and experts from both

industry and academia.

Global pandemic, Covid-19 has shattered the world economy. Tourism, Travel & Hospitality industries

were among those that were severely affected. It presents before us the challenges that require us to

revolutionize, rejuvenate and revitalise our methodology and approach whereby we can address, discuss

and devise future strategies to re-think, re-build and re-coup. The aim of 12th India International Hotel,

Travel & Tourism Research Conference is to bring together a unique and international mix of experts,

researchers and decision makers both from academia and industry to exchange their knowledge,

experience and research innovations from this perspective.

The virtual conference would be attended by prominent authorities from the industry and academia and

will be hosted by Prof. R.K Bhandari, President –IIHTTRC and Dr. Arvind Kumar Saraswati, Convener -

IIHTTRC. This conference promises to bring together various stakeholders on a single platform to discuss

future tourism trends, ideas, implications and methodologies, underlying the theoretical and practical

approaches for innovation, renaissance, re-thinking, re-building and re–couping for the Tourism and

Hospitality sector.

For further information, please visit the website- https://www.bcihmct.ac.in/

Appointment | Amaan Kidwai Appointed Area Manager (Welcomhotels-Northern Region) and General Manager, Welcomhotel Sheraton New Delhi 

Amaan Kidwai Appointed Area Manager (Welcomhotels-Northern Region) and General Manager, Welcomhotel Sheraton New Delhi 

February 22 - New Delhi: Amaan Kidwai moves to the national capital and will be holding dual responsibility as Area Manager (Welcomhotels- Northern Region) & GM, Welcomhotel Sheraton. Post a successful stint as General Manager, ITC Gardenia, Amaan comes back to New Delhi after 16 years.

In the new role, Amaan would oversee the Welcomhotel brand in the North with nine operating properties including Welcomhotel Katra, Chail, Shimla, Amritsar, Pahalgam, Mussoorie, Chandigarh and both Welcomhotel Dwarka and Welcomhotel Sheraton in New Delhi along with other upcoming hotels.

Known for his affable nature and keen analytical skills, Amaan will focus on the northern region. As Area Manager, he would be working on key objectives including driving profitability and growth, enhancing revenues via customer acquisition and retention along with the establishment of operating procedures and streamlined operations across Welcomhotel properties. 

Amaan firmly believes in the growth & development of his team and empowering them to deliver an unmatched guest experience that is instrumental in building guest loyalty and patronage. 

An alumni of IHM Mumbai, Amaan joined ITC Hotels as an Executive Trainee and has since then held senior management positions at several ITC Hotels in Hyderabad, Kolkata, Bengaluru and Chennai. Having received many accolades in his journey as a hospitality professional, Amaan likes to share his learnings with the team.

On completion of the two-year management training programme at ITC’s Hotel Management Institute in Gurgaon, he was posted at ITC Kakatiya, Hyderabad in the Food & Beverage function followed by stints at Sheraton New Delhi and ITC Sonar Kolkata in various positions. In 2016, he moved to ITC Windsor, Bengaluru as the Food & Beverage Manager, and 6 months prior to opening of the ITC Gardenia, Bengaluru, he was appointed the Executive Assistant Manager of the hotel. Subsequently he rose to be the Resident Manager of the hotel before moving to ITC Grand Chola, Chennai where he was elevated to the position of Hotel Manager.  In 2016, Amaan returned to ITC Gardenia as the General Manager.


About Welcomhotel: www.itchotels.com/welcomhotel:

Welcomhotel is a collection of premium hotels designed for those who demand more and seek bespoke experiences to make the most out of their stay, optimizing their travel intent. With an endeavour to provide immersive and enriching experiences, the brand is reflective of the warmth of Indian culture while upholding the benchmark service standards that ITC Hotels is known for. From curated journeys that enhance leisure trips, to those that help maximize the efficiency of business stays, at WelcomHotel, every effort is made to add value to the new-age traveller. Present in locations ranging from hills to beaches, and deserts to cities, the hotels skilfully blend together local aesthetics and modern day comforts along with ITC Hotels' renowned culinary expertise. At the heart of everything at WelcomHotel, lies the thought of ‘enrichment’.

It is this vision that helps enrich the lives of the guests, the community, and our hotel associates through integrated efforts and holistic initiatives. ITC Hotels manages and owns many hotels under the Welcomhotel brand including WelcomhotelChail, Welcomhotel Shimla, Welcomhotel Sheraton New Delhi, Welcomhotel Mussoorie, Welcomhotel Jodhpur, Welcomhotel Fort & Dunes, Khimsar, WelcomhotelVisakhapatnam, WelcomhotelMammalapuram, Welcomhotel Coimbatore, WelcomhotelPahalgam, WelcomhotelKatra, Welcomhotel Amritsar, WelcomhotelPort Blair & Welcomhotel Dwarka (New Delhi).


Appointment | Sheraton Grand Bengaluru Whitefield Hotel & Convention Center appoints Vedagiri Rajaram as the Director of F&B

Sheraton Grand Bengaluru Whitefield Hotel & Convention Center appoints Vedagiri Rajaram as the Director of F&B

Bengaluru, 22nd February 2022: Sheraton Grand Bengaluru Whitefield Hotel & Convention Center has

appointed Vedagiri Rajaram as the Director of Food & Beverage. With 13 years of rich and diverse

experience, he is a Food & Beverage specialist who started his hospitality journey with the Royal Orchid

Bangalore.

Prior to joining Sheraton Grand Bengaluru Whitefield Hotel & Convention Center, Ved established his

a career with prominent hotels like Oberoi Hotels & Resorts at Trident Nariman Point and Trident

Hyderabad, The Leela Palace, Udaipur and Vivanta by Taj, Hyderabad. One of the highlights of his stint at

Trident, Nariman Point was organizing a sit-down dinner for 700 international delegates at the launch of

‘Make in India’ in 2016, chaired by the Honorable Prime Minister of India, Narendra Modi.


Through his hospitality journey, Ved has always believed that people are the key assets for any business

to grow and has strived to inculcate a spirit of learning wherever he goes. He will be spearheading F&B

operations, specialty restaurants, guest experiences, and other key roles in the hotel. With his strong

management and leadership skills, Ved’s focus at Sheraton Grand Bengaluru Whitefield Hotel &

Convention Center will be on operational excellence, elevating dining experiences, and developing

innovative food and beverage concepts.

In his leisure time, Ved is fond of traveling, exploring new places, and playing football. He also has a keen

interest in bikes.

Fortress Australia' welcomes tourists for first time under Covid from today

Australia has been gradually reopening since November, first allowing Australians to travel in and out, then admitting international students and some workers. From Monday, leisure travellers and more business travellers are expected to enter. Australia's opening to tourists is the clearest example yet of the government's shift from a strict zero-Covid approach to living with the virus and vaccinating the public to minimise deaths and severe illness

Australia will welcome international tourists on Monday after nearly two years of sealing its borders, relying on high Covid-19 vaccination rates to live with the pandemic as infections decline. "The wait is over," Prime Minister Scott Morrison told a Sunday briefing at the Melbourne International Airport.

Australia's opening to tourists is the clearest example yet of the government's shift from a strict zero-Covid approach to living with the virus and vaccinating the public to minimize deaths and severe illness. Most of the country's 2.7 million coronavirus infections have occurred since the Omicron variant emerged in late November. But with one of the world's highest vaccination rates - more than 94 percent of people aged 16 and over are double-dosed - there have been just under 5,000 deaths, a fraction of the rates seen in many other developed countries.

On Sunday, the country recorded more than 16,600 coronavirus cases, before all areas had reported, and at least 33 deaths, mainly in the three most populous states of New South Wales, Victoria, and Queensland. Whether travelers will flock back to the island continent, dubbed "fortress Australia" for its strict border controls, remains to be seen. The government hopes to boost a pre-pandemic growth sector - real tourism gross domestic product expanded 3.4 percent in 2018-2019, compared with overall GDP growth of 1.9 percent.

Australia has been gradually reopening since November, first allowing Australians to travel in and out, then admitting international students and some workers. From Monday, leisure travelers and more business travelers may enter.

"The reopening reinforces Australia's credentials as an open economy and will allow companies with international interests to more easily conduct business," said Steve Hughes, head of HSBC's commercial banking in Australia. "We expect that mid-sized firms which have reached the limits of their domestic growth will have renewed confidence to consider offshore expansion."

Fully vaccinated tourists will not need to quarantine, but those not double-dosed will require a travel exemption to enter the country and will be subject to state and territory quarantine requirements.

TAAI had Meeting with Mr Ajay Singh, Chairman and Managing Director, Spice Jet

 Brief of Meeting had with Mr Ajay Singh, Chairman and Managing Director, Spice Jet & TAAI

A virtual meeting with Mr Ajay Singh, CMD, SpiceJet was convened at 1400 hrs on Friday, February 11th, 2022. The agenda of the meeting was to clarify the ambiguity around the airline’s future and that of the Indian aviation sector, SpiceJet’s plans for 2022, launch of new flights and destinations, the airline’s logistics arm SpiceXpress and other concerns raised by TAAI members.

We are glad to share that we had a very good and constructive meeting with Mr. Singh and SpiceJet Chief Commercial Officer, Ms. Shilpa Bhatia.

Mrs Jyoti Mayal, President, initiated the discussion and welcomed and thanked Mr Singh & Ms Bhatia for taking out time for the meeting. On behalf of members, she shared concerns on the continued challenges faced by the travel, tourism and aviation sectors, which have been the worst hit by the Covid pandemic. While many airlines across the globe had to unfortunately shutdown operations. Mrs Mayal said it was a relief that no such airline collapse was witnessed in India and it was a big achievement that our airlines had weathered the storm and were performing well. While some airlines in India were forced to retrench employees during the pandemic, Mrs Mayal noted with satisfaction and appreciated the fact that there was zero retrenchment in SpiceJet and the Company had done its best to take care of its employees.

She discussed the challenges that the sector was facing and sought clarity on the future plans of SpiceJet, its focus on commercial passenger operations and it’s fast growing logistics business, refunds, credits of TDS and incentives to members, if any, to members due to cancellations, and also a plan to further strengthen the relations between SpiceJet and TAAI and make it mutually beneficial. She also asked for inputs of the relevance of IATA for the Indian market as she had already had a meeting with the earlier Minister of Civil Aviation.

Responding & thanking Mrs. Mayal & TAAI for initiating this meeting, Mr Singh very candidly explained the challenges faced by Indian airlines & addressed all queries. Ms Shilpa Bhatia clarified that there were no pending refunds to any agent.

Mr Singh informed that under SpiceJet as the parent entity a new company has been incorporated in the name of SpiceXpress which will exclusively focus on Cargo. He went on to invite the TAAI members to come forward and leverage the opportunity by venturing into Cargo business bookings, for which mutually agreed commercial arrangements can be worked out.

Mr Singh said the pandemic had disrupted Indian aviation, tourism and travel sectors in ways no one could have anticipated. But challenges like this bring the best out of an airline like SpiceJet. SpiceJet has always looked for opportunities in the face of adversity, he said. SpiceJet built SpiceXpress during the pandemic and has grown that business from a $30-40 million a year to a $350 million a year business.

Mr Singh further clarified that with aviation coming back on track, especially the domestic operations, a window of opportunity is open to both airlines and travel agents to work in tandem and reap the attached benefits, which could be a stepping stone to revive fast. Had it not been for the recent Omicron scare, the recovery of the aviation sector and restoration of regular air travel would have started much earlier, Mr Singh said & hoped that this was a temporary setback.

He emphasised the need for having a domestic entity like IATA in place to have a more robust in-house management of issues and challenges. He suggested that Indian aviation and travel trade have its own issues and the way of handling them, and therefore having in place a domestic arrangement like such would be much helpful in dealing with the same, which was seconded by all present.

Mr Paras Lakhia, Chairman, Airline Council discussed various issues concerning agents, operational issues, changes in flight schedules etc.

TAAI representatives, Mr Shreeram Patel, Hon. Treasurer; Mr Sameer Karnani, Chairman – Western Region; Mr Amish Desai, Chairman (Karnataka Chapter), and Dr Himanshu Talwar, Executive Director all reemphasised the above issues, which were duly acknowledged by Mr Singh with an assurance of personally looking into the same and get it addressed on priority.

Mr Singh reemphasised the importance of travel agents & reiterated that SpiceJet would be happy to collaborate in revenue sharing of all ancillary products & also help to build a healthier & technology driven environment.

Mr Singh said the government realises the importance of the aviation sector and has taken many initiatives in the last five years to help the sector but much more needs to be done & it can we be achieved by working together.

In India, aviation fuel is taxed at the highest level in the world, airport charges are extremely high and there are all forms of other taxes and duties and regulatory complications which make us uncompetitive. These need to be resolved because India has this phenomenal potential of being an incredible aviation space given its geographic location, given the demand and the population that we have, he said.

He informed that at a post-budget interaction, on behalf of the civil aviation, travel, tourism and hospitality sectors, he had raised with the Hon’ble Finance Minister, Ms Nirmala Sitharaman the difficulties being faced by these sectors because of Covid. He had requested the Hon’ble FM to consider granting Infrastructure Status to these sectors to facilitate lending by banks and financial institutions. He has also requested the Hon’ble FM’s support for inclusion of Aviation Turbine Fuel under GST.

Mr Singh informed, the Hon. FM has promised to consider granting infrastructure/ industry status to help the sectors of aviation, travel, tourism and hospitality. She has also assured that she will take up the issue of inclusion of Aviation Turbine Fuel under GST at the next meeting of the GST Council.

Mr Singh updated that SpiceJet had successfully reintroduced Boeing 737 MAX aircraft into operations and 11 of its 737 Max were already operational. The return of the MAX will help SpiceJet add new routes and destinations and improve operational efficiency.

Mr Singh said he believed that the worst is behind us and the road ahead is full of opportunities and a bright future awaits our airlines, travel and tourism sectors.

Mrs Mayal also applauded SpiceJet for having operated hundreds of charter flights in the last two years at a time when scheduled international flights had been suspended and creating business opportunities for agents as well as helping hundreds of thousands of people to travel to and from India.

Appreciation was shared for Chief Commercial Officer, Ms Shilpa Bhatia for always immediately resolving issues for the trade and our membership.

The meeting ended with thanks from all present on assurance to each other for working towards the industry & to have regular quarterly meeting with Chairman & to have a physical meeting soon to take all talks forward by exploring new opportunities as discussed.

Swiss institute to get on board Goa’s new hotel management project

The plan of setting up a culinary training institute at Farmagudi was initiated about eight years ago, and the foundation stone for the same was also laid.

Goa Tourism will tie up with an internationally acclaimed institution to operate the institute of hotel management and catering technology that is coming up at Farmagudi. The Central government-funded project is likely to be completed in a year and a half.

A tourism official said they do not wish to operate the institute on their own for obvious challenges involved. “A Switzerland-based institute was suggested by tourism stakeholders, and since we wanted to have an institute of repute on board, we initiated talks with the foreign institute,” the tourism official said.

The agreement with the institute, the officer said, will probably be signed before the project is completed so that it can be commissioned without delay. Some of the conditions of the agreement will be that a certain number of seats be reserved for Goan students, concession in fees, and scholarships to local students, besides adding terms for revenue-sharing.

The institute, the officer said, offers scholarships to its students in Switzerland. The same is expected here if the talks fructify.

“We don’t want to make money out of the project. Our plan is that Goan students should benefit. The government wants an agency to run the institute as it does not want to incur recurring expenses to operate it,” he added.

The government will hand over the completed structure to the selected institute. It will be the responsibility of the institute to arrange all facilities, including the kitchen training, he said.

The project was sanctioned INR 30 crore under the Diamond Jubilee grant of INR 300 crore that the state received from the Centre. “The project work has been on track, and will be completed within 12 to 18 months,” he said.

The plan of setting up a culinary training institute at Farmagudi was initiated about eight years ago, and the foundation stone for the same was also laid.

The project was to receive funds from the Centre, but its progression was delayed on several counts, and finally, it was annulled. More than a year ago, the state government resurrected the project.