NEWS | Qmin On The Move now in Bengaluru

Bengaluru, March, 2022: Qmin – IHCL’s culinary platform and food delivery service, is now expanding its services in Bengaluru with its food truck – Qmin On The Move. With a successful launch in Mumbai last year, the food truck in Bengaluru will serve on-the-go comfort food with global and local favorites. 

Speaking about the launch in Bengaluru, Mr. Somnath Mukherjee, Area Director – Karnataka, IHCL said, “Taking the Qmin experience closer to the consumers, Qmin On The Move is here to revolutionize the way the city dines. With the growing demand for unique culinary concepts and need for quick and easy meals the food truck will drive down to business districts and large residential complexes offering  gourmet delights with the assurance of the highest standards of safety and hygiene.” 

Rolling out popular, affordable, and delicious dishes, the Qmin On The Move serves a wide variety of options from comfort foods like rolls and sandwiches to gourmet Burgers and Nachos. It also includes local favorites like Keema Pao, Gosht Biryani, Walnut Brownies, and Gulab Jamuns for all those sweet cravings. Maintaining enhanced safety protocols it serves food in biodegradable containers with one-time-use cutlery with the option of contactless payment. 

The menu changes weekly and is determined by location. Qmin food truck services can be availed for corporate functions, weddings, birthday parties, and festivities.

For more information, please visit here

About Qmin

Qmin – the gourmet culinary and food delivery platform by Indian Hotels Company (IHCL), South Asia’s largest hospitality company, was introduced in June 2020. With its repertoire of culinary experiences, the Qmin app delivers dishes from the group’s signature restaurants to the comfort of guests’ homes across 20 cities from over 90 IHCL restaurants across over 35 hotels.

Keeping up with changing market requirements, Qmin recently introduced Qmin Comfort, a range of comfort food options; Qmin Subscription meals bringing wholesome home-style meals available on subscription; as well as its latest offer of immunity-enhancing menus curated using superfoods – INNERgise.

The brand had broadened its scope with new innovations like Qmin Celebrations offering customised menus for virtual weddings and conferences, as well as its lifestyle gourmet stores and food truck.

Please visit: https://www.qmin.co.in/

InterContinental Ras Al Khaimah Mina Al Arab Resort & Spa opens its doors

InterContinental Ras Al Khaimah Mina Al Arab Resort & Spa opens its doors

The island getaway marks the first IHG Hotels & Resorts in the emirate, and is launched during the Diamond Jubilee of the InterContinental Hotel & Resorts brand

March 2022 (Dubai, UAE): IHG Hotels & Resorts, one of the world’s leading hospitality companies, has announced the opening of InterContinental® Ras Al Khaimah Mina Al Arab Resort & Spa, the first property for the luxury brand in the emirate of Ras Al Khaimah.

Located on the sparkling shoreline of Hayat Island, just a 45-minute drive from Dubai International Airport, the five-star haven brings the InterContinental life to the Arabian Peninsula, combining idyllic

island style living with the warm hospitality of authentic Arabia.

His Excellency Abdul Aziz Abdullah Al Zaabi, Chairman of RAK Properties, said: “We are pleased with this qualitative addition to our company, which owns great assets in the world of real estate and luxury. The InterContinental Ras Al Khaimah Resort & Spa from IHG, added a new value for lovers of nature, beauty and contemporary authenticity. He added: “We are always keen to improve our business and projects and achieve the highest levels of luxury and distinguished services, and it is no secret to everyone the position that the Emirate of Ras Al Khaimah has reached in the world of tourism in general, and hotels and resorts in particular”.

Haitham Mattar, Managing Director India, Middle East and Africa said: “InterContinental Hotels & Resorts have been pioneering luxury travel in new destinations for over 75 years and the undiscovered destination of Ras Al Khaimah couldn't be more perfect for a new, best-in-class InterContinental resort. Ras Al Khaimah’s reputation has grown internationally and has put the Emirate on the world travel map. Its focus on heritage, cultural and adventure activities has a strong appeal to domestic and also international visitors. We look forward to welcoming guests to this exquisite property and offer a level of bespoke hospitality that is befitting of the region".

The resort's design is inspired by the three original tribes of the emirate, the Desert, Mountains and Sea, and offers 351 sea facing rooms, suites, and private pool villas, six dining outlets, and an exclusive Club InterContinental offering. The resort is elegant yet lively with its design fusing modern conveniences with Arabian aesthetics, from patterned fabrics to artworks inspired by the wider region.

From Classic Seaview Rooms to Family Villas, all abodes face the sea, complete with discreet private balcony and terrace areas, offering breezy panoramas of blue hues, that are perfectly paired with morning coffees or evenings shared with friends, family or loved ones during the amber twilight.

The One-Bedroom Private Pool Villas are a luxurious sanctuary, equipped with their very own private pool. The 150sqm villas offer a sublime sleeping, living, dining and pool experience in a blissful ambiance where the décor, furniture, and the latest technology create a relaxing environment for travellers and a home-away-from-home experience.

The Presidential Suite is the largest of all accommodations, providing immediate access to the lapping waters just outside your door. Where elegance meets style, the 200sqm suite perfectly captures the island aesthetic of the wider resort.

Club InterContinental guests receive elevated privileges and avail an end-to-end guest experience with a dedicated check-in area and access to the exclusive Club InterContinental Lounge with its own pool, as well as lavish à la carte breakfasts, afternoon teas and a range of evening cocktails crafted by the on-site mixologist.

A dining destination in itself, the resort is also home to six all-new culinary outlets, offering an assortment of venues each with their own unique story.  

Levant & Nar delivers Levant-influenced delicacies with a modern twist, featuring an open kitchen that emanates aromatic seasonings and spices, quintessential to this part of the world. The restaurant’s terrace is the perfect place to enjoy leisurely al fresco dining alongside a fire pit, with 360-degree sea views, and themed Ottoman nights every weekend.

NoHo, inspired by the artistic streets of North Houston in New York offers a trendy hangout, perfect for sharing platters, enjoying the latest in mixology, and late-night entertainment.

The poolside ShaSha serves alfresco bites, frozen cocktails and sweeping ocean views, and is the perfect place to relax with shisha and take a front seat to nature’s spectacular sunset show. The location for cinema under the stars, sunrise yoga and salsa, ShaSha is a buzzing hub of entertainment.

Whether you choose to while away the hours on the white sandy beach which overlooks the royal blue of the Arabian Gulf, spend warm, sunny days by the infinity pool, enjoy a variety of water sports or take advantage of the resort’s curated activity programme- there’s something for everyone, including little ones.

Younger guests can revel in the Planet Trekkers and Teens Club facilities, equipped with indoor and outdoor spaces. Only available at select InterContinental resorts, Planet Trekkers provides a curated program to actively engage children and enhance their view on the world

Complete with state-of-the-art equipment, the resort’s light flooded health club is the perfect place to get a workout in, complete with a separate fitness studio, outdoor tennis court, as well as segregated male and female saunas to relax in after.

Spa InterContinental, scheduled to open in April, is replete with a range of soothing anti-ageing and wellness treatments, along with modern remedies to melt away stress and enliven the senses, including a traditional Turkish Hammam.

From the dazzling coastal sands to the far-reaching desert-cloaked topography, the resort’s Concierge Programme – a dedicated hallmark of the InterContinental brand – is on hand with a wealth of knowledge about Ras Al Khaimah's unique treasures and how to best explore them, curating individual experiences for every guest.

The resort also offers almost 1,000sqm of impressive meeting venues, including a spacious 360sqm ball room and two large meeting rooms, with bespoke catering options.

Appointment | OYO appoints ex-PayU exec Prakash Padariya as Chief Information Security Officer

Mr. Padariya has worked as senior management roles across leading Fortune 100 MNCs like GE, Royal Bank of Scotland, IBM, Target Corporation and Accenture

The global hospitality technology platform, OYO, has announced the appointment of Prakash Padariya as the chief information security officer (CISO) for IT and security teams. In his role at OYO, Prakash will helm a security strategy for OYO’s systems globally, including regions such as India, SEA, Europe, the USA and the UK.

In addition to this, he will be also responsible for leveraging technologies such as big data analytics and artificial intelligence to enhance cyber security functions from the ground.

Padariya joins OYO from the Netherlands headquartered online payment solutions provider PayU, where he was in a similar role. He brings with him 19+ years of experience across geographies with extensive expertise in corporate security consulting, cyber security, cyber warfare, vulnerability assessment, ethical hacking, surveillance audits, legal regulatory compliance, computer forensics, law enforcement cybercrime prevention, among others. Besides PayU, he has worked in senior management roles across leading Fortune 100 MNCs like GE, Royal Bank of Scotland, IBM, target corporation and Accenture.

Commenting on his appointment, he says, “I am super excited to join OYO at this stage where all of the travel is transforming and resurging post-COVID-19. I am honoured to be a part of this team and can’t wait to start developing solutions to enhance the maturity of all of OYO’s products to the next level of security and privacy.”

JW Marriott Bengaluru Prestige Golfshire Resort & Spa Debuts In India's Beautiful and Historic Nandi Hills Region

The Spectacular Luxury Resort Is a Haven of Breathtaking Design and Mindful Experiences

JW Marriott, part of Marriott Bonvoy’s portfolio of 30 extraordinary hotel brands, today announced the opening of JW Marriott Bengaluru Prestige Golfshire Resort & Spa. The luxury resort is nestled within the tranquil Nandi Hills region of Bengaluru, once an ancient hill fortress and the summer retreat of Indian royalty. Within this idyllic setting, the new resort aims to fulfill the JW Marriott brand promise to allow guests to focus on feeling whole – present in mind, nourished in body and revitalized in spirit.

“We are thrilled to debut JW Marriott Bengaluru Prestige Golfshire Resort & Spa in this stunning region of India, with its breathtaking views, historic sites and exhilarating activities for outdoor enthusiasts,” said Bruce Rohr, Vice President and Global Brand Leader, JW Marriott. "Our brand principles of mindfulness and connection have found the perfect setting in the resort's nature-inspired surroundings and design, thoughtful service and holistic guest experiences.”

Inspired Design
The 301-room resort is nestled in the rolling greens of the 275-acre, award-winning Prestige Golfshire course and luxury residential development, and within a 20-minute drive from Bengaluru’s Kempegowda International Airport. Conceptualized by Bengaluru-based architectural firm Thomas and Associates, its sleek, modern architecture is inspired by the beauty of the region’s silk. The resort’s exceptional interiors were led by world-leading hospitality design firm Hirsch Bedner Associates of Singapore, and feature a lobby with panoramic views of Nandi Hills, stunning landscaping, as well as sophisticated guest rooms and villas with private swimming pools and lawns.

Immersive Culinary Experiences
Overlooking the golf course and with indoor and alfresco seating in the pleasant climate of Nandi Hills, JW Marriott Bengaluru Prestige Golfshire Resort & Spa features six dining options for guests and locals. Aviary is the resort's all-day-dining restaurant with a chic, minimalist aesthetic, and interactive live kitchens, serving Indian, Western and Asian cuisines in both buffet and a la carte styles. East, an Asian specialty restaurant with Japanese, Korean and Chinese menu items, features the finest and most nourishing produce, while Aaleeshaan, meaning 'grandeur' in the local dialect, offers North-Western Frontier Indian cuisine in a palatial interior with magnificent views of the nearby hills. In the lobby, Vista Lounge transitions from a tea lounge during the day to a gin bar at night, showcasing a variety of specialty teas from around the world and an extensive beverage list of handcrafted cocktails. Patisserie Truffle & Co serves gourmet coffees to complement its array of freshly baked delicacies, sandwiches, savories, and healthy, customized salads. Set around the resort's azure swimming pool, Flamingo Bar & Pool is an open-air dining space with a sunset terrace, featuring a swim-up bar serving delicious cocktails and fresh juices.

Replenished Spirits, Meaningful Connections
The resort’s 20,000-square-feet Spa by JW® is an exclusive private sanctuary that promises a complete revitalization of the mind, body, and spirit, and offers seven luxurious therapy rooms, including two couples' rooms, an Ayurveda room as well as a manicure and pedicure suite. Skilled therapists present an indulgent menu of signature spa treatments featuring locally sourced herbs and oils to expertly soothe, relax and invigorate tired bodies and minds.

JW Marriott Bengaluru Prestige Golfshire Resort & Spa also features a modern, fully equipped fitness center, two outdoor pools, a lap pool, and a temperature-controlled lagoon pool with a relaxing jacuzzi. The resort’s wide range of activities, including yoga and meditation sessions, cycling expeditions to explore the beautiful surroundings of Nandi Hills, as well as pleasant morning walks through the hotel's JW Garden, encourage guests to be truly present and experience the destination to the fullest,

The JW Garden is a signature of the JW Marriott experience and features a calming space for guests to connect with nature, as well as fresh herbs and seasonal vegetables that guests can harvest and enjoy as part of their culinary journey on property. To further complement the resort’s commitment to healthy, fresh dining, a starter packet of seeds housed in sustainable packaging is gifted to all guests.

Around the resort, guests can relax and unwind amidst acres of calm greenery and serene landscaped gardens. Private nooks and secluded spaces intuitively located around the grounds, invite quiet moments of contemplation and reflection. The banks of the resort’s lake serve as an ideal spot to linger, while brief mindfulness rituals such as guided meditation sessions leave guests feeling deeply nourished and revitalized in body and soul.

For families traveling with children, the brand’s Family by JW™ program is designed to bring families together and reconnect over shared, meaningful experiences. An exclusive Kids’ Club offers a full schedule of family-friendly programming, including sessions with a local magician, an afternoon of creative fun with art, as well as music and sightseeing tours on and off the resort.

Novotel Hyderabad Convention Centre associates with Qadir Ali Baig Theatre Foundation Showcases the internationally acclaimed play “Under an Oak Tree”

Novotel Hyderabad Convention Centre associates with Qadir Ali Baig Theatre Foundation

Showcases the internationally acclaimed play “Under an Oak Tree”

Hyderabad: March 2022: Novotel Hyderabad Convention Centre in association with Qadir Ali Baig Theatre Foundation showcased ‘Under an Oak Tree’ an internationally acclaimed play for its discerning guests. The event which patronized art and culture was well attended and people were seen having a great time.

Novotel Hyderabad Convention Centre has always been promoting Indian culture and this association with the Qadir Ali Baig Theatre Foundation is a reiteration of their commitment and belief in supporting the theatre in the city.  

The Qadir Ali Baig Theatre Foundation has become synonymous with world-class theatre in Hyderabad. Indian Classics, Broadway Hits, Tony Award Winners, Tragedies, Comedies, Period Spectacles, Social Satires, Mythology, Fantasy, Musicals, Dastaan-goi, Dance Theatre, Puppet Theatre, Circus Theatre, Monologues, and Duologues.  Qadir Ali Baig Theatre Foundation has presented over 400 multi-lingual theatre evenings by some of the most respected names from across the country and overseas in the last 15 years. The play which was narrated in a storytelling format was an inspiring biographical story of traveling off the beaten track and then finding an own way. The play left the audience and people applauded the cast and crew for putting on such splendid performances.

Speaking on the occasion Mr. Manish Dayya, General Manager at Novotel Hyderabad Convention Centre & Hyderabad International Convention Centre said “Novotel Hyderabad Convention Centre is extremely proud to be associated with Qadir Ali Baig Theatre Foundation. I am delighted to host the play which has showcased amazing talent from known and upcoming theatre artists in Hyderabad”. The Qadir Ali Baig Theatre Foundation has helped Hyderabad position as a theatre-vibrant city on par with any other in the world.

Novotel Hyderabad Airport in collaboration with Mahavir Mercedes & Asian Art House celebrates “International Women's Day”

Novotel Hyderabad Airport in collaboration with Mahavir Mercedes & Asian Art House celebrates “International Women's Day” 

Hyderabad: March 2022:  Novotel Hyderabad Airport in association with Asian Art House & Mahavir Mercedes, as a tribute to “Womanhood” and to recognize their undulating spirit celebrated International Women's Day 2022. The event aligned with this year's Women's Day theme, “Break the Bias” and showcased women from all walks of life coming forward. The program emphasized their accomplishment & provided a platform to share stories of inspiring women. 

The event took off with a display of artworks by various talented artists from the city including Rangoli Garg, Ana Sneeringer, to name a few. Deepa Nath, an artist based in Hyderabad who dabbles with Acrylics, charcoals, clay sculptures, and printmaking also showcased some of her outstanding work. The event celebrated innovative women in Hyderabad including Artists, musicians, Entrepreneurs, and others who were given a platform to showcase their talent. The venue was transformed into a Fiesta with different shades of womanhood. The atmosphere was vibrant with foot-tapping jazz music along with delicious food & treats.

Speaking on the occasion, Mr. Rubin Cherian, General Manager, Novotel Hyderabad Airport said, “At Novotel Hyderabad Airport, we recognize that women make significant contributions to the workplace, to society, community and family. We strongly believe and emphasize Accor’s initiative of Riise, promoting diversity as it is a powerful driver of collective performance: it is important to involve men, women, and managers at the highest level to set an example.

I want to congratulate each and every participant who has come forward and showcased their works. We are delighted to host this event with Rajat Mittra, the Founder of Asian Art House &Mahavir Mercedes, and are looking forward to making the world a better place for Women.” 

Rajat Mittra, Co-founder of the Asian Art House said ‘’since 2021, Asian Art House has been focusing on curated events in Hyderabad and we create events that are different and unique in nature.

This is the first of its kind International Women’s Day event being held in Hyderabad. The city is evolving and changing and there are more and more women doing very innovative things. The idea behind this event was to curate something in sync with the She’s Mercedes campaign - a platform dedicated to inspiring, connecting and empowering women, highlighting their unique success and creating a dialogue that transcends cultures, industries and experiences. With the support of Mahavir Mercedes and partnership with the Novotel Hyderabad hotel, we were able to curate a one of a kind sundowner celebrating women entrepreneurs in Hyderabad giving them an opportunity to showcase their unique offerings to a select audience. 

Ingredient Ideology | The Pleasing Pine Nuts By: Dr. Kaviraj Khialani- Celebrity Master Chef.

The Pleasing Pine Nuts

Pine nuts come from pinyon pine trees. These pines are native to the United States, although other pines with edible pine nuts are native to Europe and Asia, like the European stone pine and the Asian Korean pine. Pine nuts are the smallest and the fanciest of all nuts. Pine nuts (also called pignoli) are the edible seeds of pine trees. Seeds are the inner, usually edible part of a hard, inedible nut casing. Pine nuts are one of the more expensive nuts on the market because of the time required to grow the nuts and the effort to harvest the seeds from their protective encasement. 

Pine nuts are rich in magnesium, iron, antioxidants, zinc, and protein, which can help with diabetes management, heart health, and brain health. Pine nuts can increase your energy levels due to their protein, iron, and magnesium. The antioxidant power of vitamin E contained in them may help keep your skin healthy and young in appearance. Additionally, regularly eating pine nuts or other seeds and nuts may help reduce the risk of diabetes and heart disease. Other nutrients in pine nuts include Phosphorus to name. as a matter of fact, pine nuts are actually seeds. The issue, therefore, of whether pine nuts should be avoided in patients who are allergic to nuts and seeds can only be decided by clinical judgment. However, in most instances, we advise patients who are allergic to nuts to avoid all nuts, including pine "nuts".

Pine nuts grow in forests in their native countries of China, Russia, North Korea, and Pakistan, not on farms. “Extracting the nuts is incredibly labor-intensive and this drives prices up” have been some of the common comments heard about this nut, a market intelligence company focused on food and agricultural products. What do pine nuts symbolize? In addition to spiritual consciousness and enlightenment, pinecones have also historically been used as symbols of everlasting or eternal life.

Here are a few health benefits of PINE NUTS:

1. It is regarded as a great source of vegan protein and is a heart-healthy ingredient.

2. It is considered to be good for the health of our eyes and bones.

3. Pine nuts are good for weight management and they also help in suppressing appetite.

4. It is also believed that pine nuts boost our energy and also supports healthy skin.

5. Pine nuts are also regarded as helping us in assisting weight loss and helping fight free radicals.

6. Consuming pine nuts also help boost metabolism and is rich in iron content which will helps blood circulation.

Here are a few popular and interesting culinary uses of pine nuts:

1. I have always tried using pine nuts in a number of ways when it comes to enjoying it at its very best with the crunch attached. Pine nuts go well into shakes, smoothies, and even add it to raita.

2. Pine nuts can be used to make dips, dressings, garnishes for salads, cold dishes, sprinkling on salads, etc.

3. A popular basil chutney called pesto, uses a good quantity of pine nuts which can go well as a dip, sauce, coating, etc as well. Adding a little mint, coriander leaves with a dash of lime, garlic, and seasonings.

4. It is fun using pine nuts adding it to snacky bites, stuffing as well as into aloo Tikki concepts, cutlets, assorted veg canapes, etc.

5. Adding pine nuts to layers of lasagne, breaking them a little, and using it in stuffing or fillings for ravioli with a variety of cheese and bell peppers, and a dash of spice and herbs is a good way to use its benefits.

6. Pine nuts go well into desserts as well, combine them a little gajar ka halwa or crumbled mava pedha and add a dash of chocolate sauce or brownie crumbs into it and roll them up into dessert cigars and enjoy it. Besides, it can be used for sweets like phirni, seviyan kheer, and more.

7. Another common way of using pine nuts is to have them go into fillings for sandwiches or stuffing for a samosa/ kachori etc. a paneer and pine nut ka paratha laced with pure ghee and spring greens remains a hot favorite of many.

Here are a few of my favorite recipes using Pine nuts in cooking:

Recipe-1] GREEN ACRE SALAD

Ingredients:

For the base of the salad:

Iceberg/ Lollorosso/ chicory/ purple cabbage- 1 cup

For the body of the salad:

Avocados- 2 ripe, ready to eat, peeled and cubed

Cherry tomatoes- 4-5 cut 1 x 2

Cucumber- 1 small, peeled, cubed

Blanched french beans- ½ cup

Pine nuts- 2-3 tbsp.

Can also use broccoli, mushrooms, radish, peas, etc

For non-veg options in the same salad:

Boiled diced eggs- 2 no

Chicken salami- ½ cup cubes

Chicken sausages- ½ cup sliced

Boneless chicken cubes- ½ cup boiled 

Saute prawns- 1 cup

Roast or grilled meat- 1 cup sliced

For the dressing of the salad:

Olive oil-1/4 cup

Lime juice- 2-3 tbsp.

Mustard paste-1 tsp

Brown sugar-1 tsp

Chopped dates-2-3 tbsp.

Mint leaves- 8-10 no

Orange segments- ½ cup

For the garnish of the salad:

Assorted fresh herbs-1/2 cup

Micro-greens/ edible flowers-1/4 cup

Assorted nuts and seeds-2-3 tsp

Berries/ seasonal fruits- as desired.

Method:

1. Prepare all the elements of the salad as listed and keep all its components ready.

2. Wash and rinse the assorted lettuce leaves under running water and place them in ice-cold water until used.

3. In a mixing jar or bowl, combine together the ingredients for the dressing, mix or shake and keep it ready.

4. Arrange all the ingredients for the body of the salad, check the list for veg or non-veg options.

5. Just before serving, remove the lettuce from the water, pat dry the leaves, and place it on the serving salad plate or bowl.

6. In a mixing bowl, toss together the dressing and body of the salad and check for seasonings, place it on the serving plate and garnish appropriately and serve the salad.

Recipe-2] HIDDEN TREASURE HUNT SALAD

Ingredients:

For the base of the salad:

Iceberg/ Lollorosso/ assorted cabbage leaves- 1 cup

For the body of the salad:

Boiled chicken breasts- 2 no

Grated cheese-1/2 cup

Sliced fried browned onions- ½ cup

Assorted nuts- 2-3 tbsp. chopped

Butter-2 tsp

Chili flakes-1/2 tsp

Mixed herbs- ½ tsp

Salt and pepper to taste

Additional ingredients for the salad:

White radish/ red radish/ cherry tomatoes/ cucumber

Carrots/ boiled chickpeas/ boiled eggs etc

For the dressing of the salad:

Olive oil- 2-3 tbsp.

Salt and crushed black pepper

Mustard paste-1 tsp

White wine- 1-2 tsp

Mixed herbs-1/2 tsp

Lime juice- 2- 3 tsp

Mango pickle masala- 1-2 tsp

Mayonnaise-1/4 cup

Coriander and mint leaves- 10-12 no

For the garnish of the salad:

Assorted micro-greens- ½ cup

Pine nuts / Currants/ berries/ raisins/ apricots- 2-3 tbsp.

Assorted toasted seeds- pumpkin/ sunflower- 1-2 tsp

Method:

1. prepare all the parts of the salad one by one and keep them ready.

2. place the lettuce leaves/ greens in chilled water until being used.

3. Pre-prep all the ingredients going in from the non-veg point of view and also mix in the ingredients for the dressing in a mixing bowl or jar and keep chilled. Slit the chicken breasts, marinate in and out with salt, pepper, herbs, olive oil, and stuff the breasts with a mix of grated cheese and nuts. Place them on a baking tray and cook in the oven at 180 degrees celsius for 20-25 mins and remove, slice them and keep them aside.

4. Drain out the lettuce just before serving and pat dry the leaves. Arrange them on the serving salad plate and assemble the oven-cooked chicken pieces on it and then place the tossed dressing and body of the salad on the bed of crispy lettuce.

5. Garnish the salad from a whole list of options as desired and not to forget the toasted pine nuts over the top and serve the tempting salad immediately.

Recipe-3] HERBED SPINACH AND PINE NUT COMBO

Ingredients:

Olive oil- 2-3 tbsp.

Garlic- 2-3 tsp sliced

Onion- 1 small chopped

Spinach- 2 cups, cleaned and blanched

Small baby potatoes- 150 gms, boiled and peeled

Mixed herbs- ½ tsp

Chili flakes- ½ tsp

Salt and pepper to taste

Fresh basil leaves- 8-10 no

Brown rice- 1 cup boiled

Red/ yellow/ green capsicums-1/2 cup cut into small cubes

Grated cheese- 2-3 tbsp.

Butter-2-3 tsp

Pine nuts- 2-3 tbsp.

Method:

1. Prepare all the ingredients for the recipe as listed.

2. Heat oil in a pan and saute the garlic, onions for a few seconds and add in the baby potatoes and saute them for a minute, add salt, pepper, herbs, chili flakes, and mix well. Cook for 2-3 mins. remove and keep aside.

3. In the same pan, heat some more oil and add in the garlic and onions, saute until pink add in the blanched chopped spinach, salt, pepper, herbs, chili flakes to taste. Mix and cook for 1-2 mins.

4. In a serving dish, place the saute potatoes at the base and then sprinkle the cooked brown rice over it and add a little grated cheese and finally top it up with the sauteed spinach and pinenuts.

5. Cover and place the dish in the oven at 180 degrees celsius for around 12-15 mins and serve hot with garlic bread or a bowl of soup. The recipe can also be assembled and placed on a gas, covered and cooked in steam for 12-15 mins, and served.

Recipe- 4] INDO WESTERN VEGGIE NUT STEW

Ingredients:

Oil-2 tsp

Butter- 2 tsp

Bayleaf- 2 no

Black peppercorns- 3-4 no

Celery-1/4 cup cut

Garlic- 2 tsp sliced

Shallots- 5-6 no, cut 1 x 2

Salt and pepper to taste

Carrots- ½ cup diced

Potatoes- 1/ 2 cup diced

Boiled assorted beans and pulses- 1 cup, chana/ rajma, etc

Cauliflower/ mushrooms/ sweet potato/ yam/ broccoli can be used too.

Tomato puree- ½ cup

Chili flakes-1/2 tsp

Mixed herbs- ½ tsp

Water/stock- 2 cups

Pinenuts- 2-3 tbsp.

Red chili sauce-2 tsp

Soy sauce- 1 tsp

Parsley- 2-3 tsp chopped

To serve this stew:

Olive and parsley pilaf rice

Tomato and cheese fried rice

Pepper and mustard rice

Method:

1. Prepare all the ingredients for the stew recipe and keep it ready.

2. Heat a thick bottomed pan, add in oil and butter and add in the Bayleaf and peppercorns, add in the shallots, garlic, and saute for a few seconds.

3. Now add in the carrots, potatoes, and all tough veggies first and add seasonings to taste. Add a little water or stock and allow to cook for 8-10 mins.

4. Add in the tomato puree, sauces as per taste, add in the other veggies as desired plus the boiled beans/ lentils, and mix well. Cook further for around 12-15 mins and check for the liquid content as desired on the way, add in the toasted pine nuts, mix.

5. Serve the stew hot with a choice of rice options to go alongside to relish the flavors of the stew. Garnish the stew with fresh herbs, nuts, and seeds.

Recipe- 5] CHICKEN PASTA PINE NUT DUO

Ingredients:

Pasta of your choice- 2 cups boiled

Olive oil- 2 tsp

Butter- 1 tsp

Boneless shredded chicken- 1 cup

Sliced garlic- 2 tsp

Chopped onions- 1 small

Sliced mushrooms- 1 cup

Celery-1/4 cup cut

Pinenuts- 2-3 tbsp.

Salt and pepper to taste

Mixed herbs-1/2 tsp

Chili flakes- ½ tsp

White sauce- ½ cup

Chicken stock-1 cup

Grated cheese-1/4 cup

White wine-2 tsp optional

Fresh cream-2 tsp

Fresh basil leaves- 10-12 no

Assorted veggies can also be used for the same pasta:

Broccoli/ Babycorn/ red capsicums/ boiled sweet corn/ asparagus/ zucchini cubes etc can be a good option as well.

Method:

1. Prepare all the ingredients for the pasta with a pine nut combo.

2. Heat oil and butter in a pan add in the garlic, onions, celery, and saute for a few seconds.

3. Add in the chicken pieces and allow to cook for a minute, add in white wine if desired. Add in the mushrooms, all other assorted veggies of your choice.

4. Add a little chicken stock/ water add seasonings, herbs to taste, allow to cook for a few mins. add in the white sauce, cream, and little cheese and mix well.

5. now finally add in the boiled pasta of your choice and give It a nice toss with the sauce and cook for a minute. Add in fresh basil leaves, pinenuts and serve hot with garlic toasts.

Recipe- 6] SCRUMPTIOUS PEA AND PINE NUT DIP

Ingredients:

Boiled chickpeas/ Kabuli chana- 1 cup

Olive oil- ¼ cup

Lime juice- 2- 3 tbsp.

Salt and pepper to taste

Mint leaves- 8-10 no

Roasted peanut powder- 2 tsp

Peanut butter- 2-3 tsp

Tahini paste- 2-3 tsp

Roasted crushed cumin powder-1/2 tsp

Chaat masala- ½ tsp

Mayonnaise-1/4 cup

Toasted crushed pinenuts- 2-3 tsp

Red chili powder/ chili flakes- 1-2 tsp

Micro-greens- to garnish

To serve the dip:

Assorted vegetable sticks of carrots/ cucumber/ white radish

Assorted crackers/ savoury biscuits/ lavash etc.

Method:

1. Prepare all the ingredients for the dip and keep it already.

2. Using a mixer jar/ food processor combine together the ingredients into the mixing bowl and add in little chilled water/ olive oil and process it to a smooth paste.

3. Add in the seasonings/ herbs, adjust the texture of the dip and spoon it into a serving bowl, drizzle a little olive oil and dust with a little chili powder/ chaat masala powder and serve it along with bread/ crackers, etc as a dip.

12th India International Hotel Travel & Tourism Research Conference March 3rd – 5th 2022

Vaccine Certifications and Rethinking Tourism will Re-Energize Hospitality Sector

Today, on the second day of our International Conference (IIHTTRC) organized by Banarsidas Chandiwala Institute of Hotel Management & Catering Technology, the keynote address was delivered by Dr. Kevser Çınar, Necmettin Erbakan University, Turkey. 

She spoke on the subject of “Vaccine Certificate and Hotel Manager’s Views: The Case of Konya.” She spoke at length about vaccine certification in the post-pandemic times and the positive and negative aspects surrounding Covid 19 vaccine certificate for travel, visa, and passport. She was worried about more than seventy percent of the world’s job sector was affected by Covid, especially from the tourism and the hospitality sector.

Her research centered on different COVID CERTIFICATIONS like COWIN, DIGITAL HEALTH PASS, IATA TRAVEL PASS AND VACCINATION CREDENTIAL INITIATIVE. She explained how these certificates have become mandatory the world over. The significance of these certifications are more relevant today as government and organizations are ensuring security to the hotels and travelers by making it mandatory for all.

She concluded by suggesting that it is important to safeguard personal and health data, establish legal guidelines, and engage/consult with different communities to be credible, thereby ensuring transparency.

Our Second International Keynote Speaker, Dr. L.ucilia Cardoso, Researcher of CITUR - Centre for Tourism Research, Development and Innovation, Portugal, deliberated on the much relevant topic of "'Re-think and Re-build Tourism and Hospitality through Neuro-tourism Research"

She began her keynote by the concept of rethinking of tourism. This concept has been around since 2017 for sustainable and socially inclusive growth. She emphasized that in 2021, the UN Chief said “This is the time to rethink, transform and safely restart tourism.”

Her research paper proposed an idea for neuroscience and tourism to work together by understanding people’s decision-making processes. She mentioned the Butterfly Effect, which influences people’s theoretical mind and perception from the surroundings and typically affects the ideal image of a travel destination.

Dr. Cardoso stressed on the factor of implementing the vision of an ideal tourist destination into the minds of the tourists and the locals. According to her, the travel cycle can be divided into four stages being: Need Stage, Motivation Stage, Action Stage, and the Satisfaction Need Stage. Neuroscience can be applied from the first stage which can then be followed to the end.

In her research, she has concluded that the image of the ideal destination lasts for about 7 seconds in our minds. This takes place through many factors from our surroundings and can affect the memory or image which then turns into long-term memory and generates a need for a travel destination. 

In her view, neuro-marketing can be applied to tourism and used to stimulate cognitive load and visual attention to generate motivation and arousal towards the destination. The tourism sector and its understanding is in the need of a new discipline and Neuro Tourism is one of those disciplines that can enhance the tourism sector

INITIATIVE | Beach Cleaning Drive by The Fern Samali Resort Dapoli Maharashtra

The Fern Samali Resort, Dapoli (Maharashtra) carried out a beach cleaning exercise at Ladghar beach near the resort and collected close to 200 kg of plastic and other waste materials strewn across the beach, the GM of The Fern Samali Resort, Dinesh Kumar Yadav said.

The entire activity was carried out by the green team members of the resort. The staff members collected plastic bottles, wrappers etc for more than three hours to make the beach look beautiful and plastic free, Dinesh informed.

The beaches being the biggest attraction at Dapoli, it is our duty to preserve them so that people who visit Dapoli can enjoy the pristine beaches, he said.  We would be glad to carry out such activities from time to time so that our surroundings are plastic and litter-free. We want to spread the message of importance of keeping our beaches pollution-free, he added.

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 72 locations in India and internationally, under The Fern, The Fern Residency, The Zinc by The Fern, Beacon Hotels and a selection of independently branded hotels. The company is a part of CG Corp Global, a multi-dimensional Nepalese conglomerate.

Radisson Hotel Group adds nine new hotel signings across South Asia in 2021

Radisson Hotel Group further strengthened its portfolio in India with the signing of nine new hotels across five brands in 2021. Located in key gateway cities and emerging destinations, these new hotels will collectively add over 1,000 rooms to its domestic network in the next three to five years. In 2021, the Group grew its presence in India with the opening of 12 new hotels and introducing two new brands, including Radisson Individuals and Radisson RED.

The group announced four hotel signings in the first half of 2021 despite pandemic challenges. These included Classic Grande Imphal, a member of Radisson Individuals, The Elite Narsapura, a member of Radisson Individuals, Park Inn by Radisson Vadodara and Park Inn by Radisson Vellore. These were followed by five additional signings towards the second half of the year – Radisson Resort Kumbhalgarh, Radisson Blu Resort & Spa, New Gurugram, Park Inn by Radisson Deoghar, Radisson Hotel Jamshedpur, and Park Inn by Radisson AhmedabadDaslana.

“2021 marks a significant milestone for us at Radisson Hotel Group as we opened our 100th hotel in India. We continued our foray towards our ambitious five-year expansion plan with nine signings in 2021 and are working towards replicating this performance in 2022. India remains a key part of the Group’s global strategy, and we intend to invest across all parts of our operations. Our next phase of growth would be driven by strategic, brand-defining hotel signings and openings that will provide a major uplift to our hotel portfolio and broaden our offerings for guests and owners,” said Zubin Saxena, managing director and vice president, operations, South Asia, Radisson Hotel Group.

Currently, with 105 operating hotels in India, Radisson Hotel Group added 1,161 rooms to its network in 2021 with 12 hotel openings. Its diverse portfolio recorded the addition of hotels and resorts across Dharamshala, Nashik, Lonavala, Pahalgam, Sonamarg, Chandigarh, Vizag and Imphal amongst other leisure destinations. With an increasing demand for domestic and experiential travel, Radisson Hotel Group stands ready to deliver memorable experiences to guests with its countrywide network of hotels.

The full list of 2021 hotel signings are: Classic Grande Imphal, a member of Radisson Individuals, a 171-room property, currently fully operational; Park Inn by Radisson Vellore expected to open in 2023; The Elite Narasapura, a member of Radisson Individuals, a 160-room, upscale hotel expected to be operational by 2023; Park Inn by Radisson Vadodara a 112-room business hotel expected to open in 2025; Radisson Resort Kumbhalgarh expected to open in 2024; Radisson Blu Resort & Spa, New Gurugram, a 150-room property expected to open in 2026; Park Inn by Radisson Deoghar, a 110-room hotel expected to open in 2024; Radisson Hotel Jamshedpur a 100-room hotel expected to open in 2026; and Park Inn by Radisson Ahmedabad Daslana a 100-room hotel expected to open in 2026.

Appointment | Sneha Jha is the new sales and marketing director at Sofitel Mumbai BKC

Sneha Jha

Sofitel Mumbai BKC appoints Sneha Jha as the new sales and marketing director Prior to acquiring this role, Jha was the director of sales for The Westin Goa

Sofitel Mumbai BKC has announced the appointment of Sneha Jha as the director of sales and marketing. In her role, Jha will be responsible for leading and further improving all aspects of the sales and marketing department.

A seasoned hotelier, Jha has been in the hospitality industry for nearly 20 years and brings on board, proficient expertise and knowledge across sales and marketing, and business development. An alumnus from IHM Bengaluru, she started her career with The Leela Kempinski in Mumbai and thereafter worked with brands like The Taj, Marriott, Intercontinental, and Holiday Inn.

Prior to acquiring this role, she was the director of sales for The Westin Goa. In addition to market analysis, research and strategizing, Jha enjoys reading and spending time with her 10-year old son in her free time.

IHCL steps into Navi Mumbai, announces the opening of Vivanta Navi Mumbai, Turbhe

With the addition of this hotel, IHCL will have twelve hotels in Mumbai Metropolitan Region (MMR), including three under development.

The Indian Hotels Company (IHCL) has announced the opening of Vivanta Navi Mumbai, Turbhe. Nestled at the base of Parsik Hills, the stylishly designed hotel will be the first Vivanta in Navi Mumbai.

Puneet Chhatwal, managing director and CEO, IHCL, said, “This opening is in line with IHCL’s strategy of strengthening our domestic presence in key cities. Located in the Mumbai Metropolitan Region (MMR), Navi Mumbai is a major commercial, educational, sports and entertainment centre. We look forward to making the hotel a part of the city’s rapid evolution.”

The 146-room Vivanta Navi Mumbai, Turbhe offers panoramic views of the Arabian Sea. Its modern architectural design is inspired by the flamingos who swarm the city’s wetlands. Mynt, the vibrant all-day diner brings an array of local and global cuisine. Swirl, the patisserie and delicatessen is an inviting space to drop by for sweet and savory bites. Wink is the playful and trendy resto-bar offering alfresco seating. The hotel also has the award-winning Jiva Spa perched on the rooftop, as well as the Rooftop Bar & Lounge. With 327 square metres of banquet area, the hotel is ideal for weddings and events.

The new hotel is located in close proximity to IT corporate parks, entertainment hubs and arenas that host global sporting events and concerts. It is ideally suited for both leisure and business travellers. I look forward to welcoming guests to the city’s new address,” said Vikas Parimoo, General Manager, Vivanta Navi Mumbai, Turbhe.

With the addition of this hotel, IHCL will have twelve hotels in Mumbai Metropolitan Region (MMR), including three under development.

12th India International Hotel Travel & Tourism Research Conference March 3rd – 5th 2022

12th India International Hotel Travel & Tourism Research Conference March 3rd – 5th 2022

India International Hotel Travel and Tourism Research Conference, organized by Banarsidas Chandiwala Institute of Hotel Management & Catering Technology from 3rd to 5th March 2022 was seen as the first-ever time to be conducted in a Virtual mode in lieu of the pandemic and global crisis. However, the crisis didn’t halt or seize the opportunity for researchers and speakers across the globe to gather in a virtual teams room to present their works and delegations in this year’s theme of IIHTTRC: Renaissance 2.0: Re-think, Re-build & Re-coup" which aimed at absorbing the best practices adopted by the active players in the hospitality & tourism sector around the world. The conference provided a distinctive opportunity to converse and share the knowledge with the experts and focus on revised strategies in the tourism and hospitality field with a global perspective.  

Commencing with the mega event, Mr. Sidharth, faculty, BCIHMCT greeted and welcomed everyone to this special event where all the researchers with their industrial experience and intellectual minds were to present their ideas and views on this year’s theme, taking in mind the pandemic effects on the tourism and hospitality sector. It was followed by the auspicious blessings from Lord Ganesha through the  Ganesh Vandhana performance enacted by Nivedita, student, BCIHMCT.

Dr. Arvind Saraswati then shared with the audience this year's theme ‘Renaissance 2.0: Re-think, Re-build & Re-coup’ in order to suffice the excitement and wait amongst the researchers/speakers. He elaborated that the theme was based on the idea of The Renaissance, referring to a ‘fervent period of European cultural, artistic, political and economic “rebirth” following the Middle Ages, from 14th century to 17th century. Furthermore, he elaborated that how it promoted the rediscovery and recovery of classical philosophy, literature, and art to the present day. Relating to this, it was just like in the case of hospitality as seen during and after the Corona Virus Pandemic, and that it the stage for recovery and rebirth for this industry.

Mr. R.K Bhandari, Principal, BCIHMCT then warmly welcomed the gathering including all the special addresses’ speakers and keynote speakers. And to extend to the purpose of the IIHTTRC 2022 Conference, he enlivened the atmosphere by justifying the purpose which was to provide education to the young students in this industry, to develop them into responsible hospitality personnel with quality expertise and indicating that this conference is a way of connecting them to the experts in the hospitality sector that will broaden their knowledge and competences. Professionals, academicians and researchers from various countries were invited to share  their unique idea and research on this  timely, crucial and challenging issue, the hospitality and tourism sector is facing after the covid recession. 

Dr. Swarup Sinha, Principal, ITC Hospitality Management Institute at ITC LIMITED,

Hotels Division in his special address shared his experience and learning and believed that these two processes can happen every second and every minute of life, quoting  ‘There are decades when nothing happened and weeks where decade passed’. He injected the audience with the lesson that one can learn with experience and even while working which is more fruitful than reading books. Continuing with his motivational stories, he expressed that learning  is ‘When as a leader you are  the one to take the blame whenever failure happens, and whenever success occurs, you reward the right person who helped you.’ He took the recent lockdown for an example that it has opened the window to lots of innovation and ideas which will definitely benefit to decades to come. He emphasized on this scenario that currently, sanitation and hygiene protocol has become the top priority in the hospitality industry and all hotels are showing commitment towards health and hygiene amongst employees and to all the guests. This is the benefit that pandemic has brought us, he believes.

Coming to possessing the skills of a hotelier, he shed light on the subject of presentation and its importance such as to : Be Spontaneous, Know your Subject very well, Capacity to hold your audience for at least 20 minutes, Learn to deliver without presentation, Engage the audience, If you want to engage the people then you need to know a lot, reading is knowledge and a leader is a reader.

And coming back to the subject of crisis and dealing with it, he exclaimed on the question thar what the previous disaster has taught us is that these things will happen from now and then  whether it is a tsunami, 26/11 or COVID, He believed that there are 3 stages we should focus on: Survive, revive and thrive! We have to learn to co-exist with these situations. As a youngster, you need to have knowledge but more importantly, a  well-formed mind that can use that knowledge for actual benefits. Just as the real skill of the pilot is tested at the turbulence in the same way your real skill is tested in the time of pressure and crisis like this pandemic.

Prof. Shunsaku Hashimoto, Full Professor and Associate Dean, Faculty of Global and

Regional Studies, University of the Ryukyus, Japan, in his Keynote Speech,  presented the  ‘features of a hotel that still continues to grow even alongside with covid 19’ Through his presentation, he took the audience to the subject of Japan and its crisis. He elaborated that because of pandemic, the foreign tourists in Japan decreased by 87.1% and the domestic trips decreased by 48.4%. The room occupancy rates are now at a 34.6% decrease and even more than  40%  on average. Moving on, he elaborated that despite the recession in the hotel industry across various parts of Japan and all over the world, there still remains one hotel that continued to grow in this crisis, which is the  Hoshino Resorts. By presenting his fine example on the same, he further explained that on April and May 2020, Hoshino resorts’ occupancy rates plummeted to less than 30% across the board. However, in the coming July 2020 the occupancy rates of major hotels in Hoshino resorts returned to over 80% and went as high as 90% until the state of emergency was reissued in the third wave of Covid 19.

Coming to the question cum solution that how were they able to have such high occupancy even in the pandemic, he presented 3 features: Excellence in employees, placement of devices to raise the satisfaction level of experimental consumption means if the guest comes to Nasu so as to enjoy and experience Nasu culture, inferring to hotels having to place management devices that make the stay enjoyable and makes guests feel that way. And finally, promoting of micro tourism through media. Micro tourism is the locals’  trip to their hometowns. Above all, the biggest feature considered by Dr. Hashimoto is human resources.  Going by the concept of micro tourism and raising guest satisfaction, the whole responsibility falls to the employees. The employee is the one who interacts with the guest; they have to produce the content of their area which can increase the experience of the guests. This cultural concept is based on ‘Treating employees as customers’.  Its a core Internal marketing concept introduced by Berry and Parasuraman (1991). The same can be achieved by : Career support, Mental support and a Dialogue environment. The reform is to empower positivity in employees and motivate them by having them act on their own discretion. The concept of ‘Treating employees as customers’ has been deeply penetrated in the organization of Hoshino Resorts which he believes to be the reason for their high room occupancy rate even in the post-pandemic era.

Eclat Insights | We Gather Here Today'​.... Why Pre-Mortem Can Make Sure Your Projects & Processes, Survive & Thrive

Things go wrong, all the time. Why do so many plans fail? Why are there so many service complaints, from so many customers, of so many companies? Somebody somewhere introduced a process after a lot of thought, why does it fail in implementation?

A pre-mortem is a managerial strategy in which a project team imagines that a project or organization has failed, and then works backwards to determine what potentially could have led to the failure of the project or organization.

More Detail on the topic

Research conducted in 1989 by Deborah J. Mitchell, of the Wharton School; Jay Russo, of Cornell; and Nancy Pennington, of the University of Colorado, found that prospective hindsight – imagining that an event has already occurred – increases the ability to correctly identify reasons for future outcomes by 30%

A typical pre-mortem begins after the team has been briefed on the plan. The leader starts the exercise by informing everyone that the project has failed spectacularly. Over the next few minutes, those in the room independently write down every reason they can think of for the failure – especially the kinds of things they ordinarily wouldn’t mention as potential problems, for fear of being impolite. - Gary Klein. 2007. Performing a Project Premortem. Harvard Business Review. September. pp. 18–19

I love the following in this concept:

1. Spectacular Failure: not just any kind of failure, but a spectacular one. That I think really brings a lot to the whole exercise.

2. It is dead. Not somehow living a little, doing just about ok, dead dead.

3. Reasons, especially ones we wouldn't mention for fear of being impolite. A lot of team members just don't want to tell the boss that the plan is not going to work.  

Here are some examples of things we ran into when we ran this with our client teams.

• For a very high profile wedding

The client resort did a lot of weddings, but this one was an extremely high profile one. Nothing could go wrong.

Everything was ok, till we did a pre-mortem. A maintenance team member pointed out that the stand-alone banquet Genset was acting up. Nothing was wrong, but considering this was such a big event, he thought there should be a backup. No one had ever thought of a backup for the Genset. 

Once that was agreed upon (a long power cable to the hotel Genset was arranged, took 8 hours to set up), someone in the team mentioned using UPS and Self Charging lights at strategic locations in the hall to ensure immediate lighting if there was a power failure. (There was a 5 second lag to the Genset kicking in).  

Post the event, which went off without a power failure, this became standard practice and the strategic lighting (made to look good too), was demonstrated and used during sales pitches and guests visits.  The pre-mortem had created a new selling point.

• Italian Groups / Travel

Another client had bagged a contract for an Italian tourist series. Plans were made to create new foods, drinks, activities and spruce up the property. Senior leadership was very happy. The pre-morterm was almost dismissed, till a Guest Relations mentioned that they did not have a single team member who spoke Italian.  A local guide who spoke fluent Italian has hired for the coordination and the entire series went well.

How To Pre-Mortem

Step 1 - Choose the participants

Anyone who has a stake in the process/project should be a part of the activity. Do not restrict this only to managers or leaders etc. The reasons for failure generally come from the ones who know what the problems on the ground could be.  

Step 2 - Detail The Plan

This is very important. When you get the team together, first discuss the plan, lay it all out and only then start the pre-mortem. All the details should be fresh in the minds of the participants. 

Step 3 - Imagine The Failure / Death Of The Outcome

The exercise leader should say the words 'The project XYZ was a spectacular failure. We are gathered here today to discuss the possible reasons'

Step 4 - Generate Reasons For The Failure

You can do this in a group mode, with anyone saying out what they think and capturing it all on a whiteboard or you can ask the participants to take 10 minutes and make a personal list first, and then share.

Step 5 - Discuss / Consolidate The Lists

Make sure that everyone is allowed to share their reasons. Encourage people who do not normally share or talk a lot.  You can also have everyone drop their lists into a box, thereby allowing them to share anonymously.

Step 6 - Revisit The Plan, Incorporate

Now that you have the reasons for the failure, revisit the plan and see if you can address the concern. Can you tweak something in the process? Can you add a step, remove a step? Do you need additional knowledge, resources or people?  

Want to make this WOW? 

Assess Likelihood, Impact, and Ease Of Prevention for each of the reasons on the list.

Hotel cars that guests request can break down. It is machinery, but let's filter that from the perspective of Likelihood, Impact, and Ease Of Prevention.

Let's do this for a major city hotel, where a guest requests an airport pick up.

• Likelihood: of a car breakdown could be low, especially if the cars are serviced regularly, and a major city may have better roads etc.

• Ease of Prevention: is high, ensure service and regular maintenance. One could also outsource the whole car service operation.

• Impact: can be low. Considering this is a major city airport, you should be able to easily get another car available or use another provider. The guest can also wait at the airport in case it takes some time to arrange alternatives.

But if you do this from the perspective of a resort that sends out a car or jeep into the woods or to a hilltop for a picnic, then the exercise has a different outcome.

• Likelihood of a car breakdown could be high because of the terrain.

• Ease of Prevention: could be low. lack of good service options, terrain, or just not enough regular use.

• Impact: can be High. Being stranded, not being able to get another ride in time, tough surroundings etc. Lack of food or water. This single experience could ruin the entire vacation.

The resort would be advised to work on these parameters. 

Something you should do right now:

Go a little deeper into the real small issues that you would normally not think of. We once had a situation where an angry guest was asked to sign a bill after having been offered a ton of apology and massive discounts and then the pen did not work. The guest just lost it at that.

p.s. If you are interested in knowing what the resort did to mitigate the risks, write to me at p.bedi@eclathospitality.com

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

BCIHMCT hosting its 12th India International Hotel, Travel and Tourism Research Conference

Training and Skilling Employees – the only way to win customer loyalty

“Human Resource Department has a tough task at hand. The post-pandemic era needs a lot of trained, skilled and motivated employees to bring back the loyalty of customers for the hospitality sector.” In the 12th India International Hotel, Travel & Tourism Research Conference, which is currently being organized, from March 03, 2022 to March 05, 2022 by Banarsidas Chandiwala Institute of Hotel Management and Catering Technology, many such issues were raised and discussed by the academic fraternity.

The theme for this year is "Renaissance 2.0: Re-think, Re-build & Re-coup" which is aimed at absorbing the best practices adopted by the active players in the hospitality & tourism sector around the world. The HR department should develop managers who have to be great at time management, context switching, and problem solving.

Through methodical and modern methods of training, a manager can handle various situations like unhappy guests, analyzing guest needs and of course emergency scenarios like last minute changes at a function or banquet operations.

HR should strategize their policy in such a manner so as to improve operations in all departments, allowing the team to be more efficient and even assess if they are happy at work. This will definitely bring back loyal customers and help the revenues to soar as high as possible.

During the Conference, researchers discussed and deliberated on pertinent issues related to the HR department of a hotel and how to revive and thrive guest experiences by training and skilling employees. The conference also shed the light on enhancing knowledge of creating and managing demand, and maximizing returns in the near future for all future managers. After all, “A hotel is only as good as its employees.”

The major part of our IIHTTRC conference also focused on implementing programs to properly train employees that help close the skills gap, which also continues to be one of the biggest HR challenges in the hospitality industry. 

In addition all the factors discussed so far, HR Managers in the hospitality sector often face challenges related to the motivation of their employees. Most jobs in this sector are highly stressful needing constant vigilance and attention on the employees and hence, there is a high burnout rate in the sector. To avoid high attrition due to stress and demoralized employees due to fatigue, HR Managers in the sector must come up with innovative and inventive policies to ensure that employees remain motivated. 

That’s why there is a need of skilled employees, who provide exceptional customer service at all times. An Effective HR team can revive the morale of the employees and thus make the customers happy and loyal, by training and skilling all manpower of the hotel sector.

HR professionals at hospitality companies also face a unique set of challenges that they have to tackle daily. Hence, there is a need to keep the spirits of the employees high and towards this cause. HR Managers can ensure that they align the rewards with the performance in a manner that brings out the best in each of their employees.

Through this theme, an effort is being made in the conference to include constructive deliberations on the aforesaid issues prevailing worldwide in HR due to the current pandemic situation and to address, discuss and devise future strategies for “Managing Hotel Operations and Human Resource Issue”.

Appointment | DoubleTree Suites by Hilton Bangalore Appoints Rajeev Rawat as New Front Office Manager

DoubleTree Suites by Hilton Bangalore Appoints Rajeev Rawat as New Front  Office Manager 

Rajeev Rawat brings more than 11 years of industry experience to the position 

Bengaluru, Karnataka – March, 2022 – Rajeev Rawat has been named as the new Front  Office Manager at the 172-room DoubleTree Suites by Hilton Bangalore, which has been open  since January, 2014. Rawat will lead front office endeavors while supporting the hotel’s mission  to provide outstanding service to guests. Located at Iblur Gate, Marathahalli-Bellandur-Sarjapur  Outer Ring Road, Sarjapur Main Road Bengaluru. 

Rajeev’s passion for the DoubleTree by Hilton brand and extensive front office operations  knowledge makes him the perfect fit to lead Front Office Department at DoubleTree Suites by  Hilton Bangalore in achieving its business goals and providing outstanding service to guests,"  said Subhabrata Roy, general manager. 

“I am honored to join the DoubleTree Suites by Hilton Bangalore team,” said Rawat. “My  position here in Bengaluru allows me to ensure our hotel is the top choice for guests traveling to the area, for business and leisure alike.” 

Prior to joining DoubleTree Suites by Hilton Bangalore, Rawat was Front Office Manager of  Courtyard Marriott, Agra. He started his journey with JW Marriott, Pune as a Front Desk  Executive and has worked previously with reputed brands such as JW Marriott - Mussoorie, JW  Marriott Jaipur and Courtyard Marriott, Ahmedabad. 

DoubleTree Suites by Hilton Bangalore is part of Hilton Honors®, the award-winning guest  loyalty program for Hilton’s 18 world-class brands. Hilton Honors members who book directly  through preferred Hilton channels have access to instant benefits, including a flexible payment  slider that allows members to choose nearly any combination of Points and money to book a  stay, an exclusive member discount that can’t be found anywhere else and free standard Wi-Fi.  Members also have access to contactless technology exclusively through the industry-leading  Hilton Honors mobile app, where Hilton Honors members can check-in, choose their room and  access their room using Digital Key. 

Appointment | Doubletree by Hilton Jaipur Amer appoints Nibedita Thapa as cluster learning and development manager

Thapa is an expert in harnessing employee engagement and setting the foundation for great people.

Doubletree by Hilton Jaipur has announced the appointment of Nibedita Thapa as its cluster learning and development manager.

Possessing nearly 11 years of experience, Thapa is an expert in harnessing employee engagement and setting the foundation for great people and work culture at Doubletree by Hilton. Here, she will be handling Hilton Jaipur and Doubletree by Hilton Jaipur Amer.

Encompassing the values, visions, ideals, norms, and working language, she has a knack of bringing together professionals from various diverse cultures to collaborate in harmony in order to achieve the ultimate purpose and vision of the company. Having previously worked at a range of well-known hotels, such as Radisson Hotels, Oberoi Hotels and Resorts, Thapa believes that the Learning and Development department truly develops and manages a company’s culture.

Nestlé India pledges to further help spice farmers in India through the MAGGI Spice Plan

Nestlé India pledges to further help spice farmers in India through the MAGGI Spice Plan

• The program aims to deliver positive impacts for the farmer communities, the Planet, and the business

• The program will ensure traceability of seven key spices - Chilli, Turmeric, Coriander, Cumin, Aniseed, Fenugreek, Nutmeg

• Already positively impacted 1300 spice farmers across 7 states

Spices and herbs have the power to transform any dish into a tasty meal and give life to even the simplest preparations. Spices are essential to the Nestlé product portfolio and are used in many products, especially MAGGI. To help improve the economic stability of the spice farmers, Nestlé MAGGI has implemented a Sustainable Sourcing Programme for spices. Built on the pillars of traceability and responsible sourcing, the programme aims to ensure transparency on origins and progressively deliver positive impacts for the farmer communities, the environment and the business within its spices supply chain. The key areas of intervention of the MAGGI Spice plan are: ensuring good soil health, reduction in water wastage, no pesticide residues, the economics of cultivation, and biodiversity enhancements through the spice farms.

Commenting on the thought behind this programme, Mr. Suresh Narayanan, Chairman and Managing Director, Nestlé India, said, “Spices are important for India, for Indians and hence for the MAGGI portfolio. At Nestlé India, we have always aimed to create value for our stakeholders, especially for the communities in which we operate. The programme is built on three aspects: planet, people and profits (for farmers). Through this, we wish to contribute to improving the livelihood of spice farmers by introducing them to the best farming practices that are sustainable and will help them grow the best produce while ensuring safe living and working conditions for them.”

The first pillar focuses on traceability of seven spices – Chilli, Turmeric, Coriander, Cumin, Aniseed, Fenugreek, Nutmeg – used in MAGGI products. Food traceability in the spice food chain is important to establish that the spices are free from harmful pesticides, additives, and climate change effects. The project already touches the lives of about 1300 farmers, spread across 39 villages and 7 states including Andhra Pradesh, Telangana, Karnataka, Tamil Nadu, Kerala, Rajasthan and Gujarat in 2020, and this is expected to increase by about 15% by the end of 2022. The second pillar of responsible sourcing has been tailored to address four areas: ensure resilient livelihoods, safe living and working conditions for farmers, maintaining biodiverse and environmentally sustainable farms. 

Our partnerships and the trust we have built up over the years with Spice farmers give Nestle India the inspiration to look at emulating such endeavours in other agri-commodities as well where we have involvement.

Dilli 6 Food Festival Edition 12- Crowne Plaza New Delhi Okhla

Dilli 6 Food Festival Edition 12- Crowne Plaza New Delhi Okhla- 4th March-17th March 2022

Unravel the majestic Purani Dilli from the lens of royal ladies at the ‘Dilli 6’ food festival at Crowne Plaza New Delhi Okhla

An ode to the International Women’s Day theme #BreakTheBias

Unravel the majestic culinary and cultural glory of Purani Dilli from the lens of royal ladies and their flamboyant lifestyles as Edesia, a multi-cuisine restaurant at Crowne Plaza Today New Delhi Okhla is all set to host the 12th edition of its signature food festival ‘Dilli 6’. The dates of the festival would be from 4th March to 17th March 2022.

 Step back in time and dine like ‘Mallika’s’ of yore, as we recreate centuries-old customs and culinary legacies for the guests to dine like a royal. The extravaganza will witness the presence of food and ‘mithai’ vendors & karigars from Chandni Chowk for a truly local experience.

The theme of the year: Noor-E-Khawateen (Radiance-Of-Womankind)

 This year is an ode to the Boss Ladies of royal eras- Begum Nur Jahan (Co-sovereign of Mughal Empire during the reign of Jahangir and one of the most powerful feminist icons of the era), Princess Jahanara (Boss Lady and the mind behind the architecture of Chandni Chowk during the reign of Shah Jahan) and Empress Razia Sultan (first and only female ruler of Delhi Sultanate, successor of Iltutmish).

The in-house team has also designed multiple unique dining experiences for guests to experience the flamboyant lifestyle of these protagonists and travel back to the royal era: Jahanara Lounge (luxurious Mughal suite),  Sultanat-E-Razia (royal court), and Mughal Sena Shivir (ancient Mughal army themed dining experience as an ode to braveheart Nur Jahan).  Don’t forget to shop from our ancient style ‘Meena Bazaar’.

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Menu:

The guests will be welcomed with Dilli 6 style Bunta, Shikanjis, and Mohabbat ka Sherbet. The buzzing street food carts will offer quintessential Dilli 6 delicacies such as Golguppas, Kalmi Vada, Aloo Tikkis, Fruit Kulia, Dahi Gujhiya, Papdi, Kakori Kebabs, Noorani Kebabs, Reshami Kebabs, Bhutta Seekh Kebabs and much more. 

The chefs will recreate the icnonic Paranthe Wali Gali with unique variety of Paranthas. For the main course, wow your taste buds with quintessential Jahangiri Mutton Quorma, Murgh Begum Bahar, Nihari, Biryani, Sheermal & more. Conclude your meal on sweet note with desserts such as Karachi Halwa, Sohan Halwa, Habshi Halwa, Phirni, Jalebis & more.

More experiences

Do not miss a chance to interact with Pandit Ji and hear out his ‘bhavishyavanis’ along with desi Paan to conclude the wonderful journey. 

According to Mr. Shuvendu Banerjee, General Manager, “Dilli 6 food festival is a signature experience of our hotel where we offer authentic delicacies from the bylanes of Old Delhi crafted under extremely hygienic set up. This year, we are attempting to salute the powerful female icons of the royal eras through curated culinary, cultural and dining experience. We also strive to support the International Women’s Day theme 2022- Break The Bias by honoring the magnificent and fierce women during the eras when Pardah system was a norm.”

According to Mr. Pradipt Sinha, Director of Food & Beverage,” Our lavish Dilli 6 menu gives an opportunity for guests feast on time-honored culinary recipes that have been passed through generations. Our chefs have collaborated with local karigars and vendors of Chandni Chowk to bring delectable indulgences which are deeply rooted in Delhi’s history.”

What: Dilli 6 food festival (Season 12)

Where: Edesia at Crowne Plaza Today New Delhi Okhla

Timings: 7:00 pm to 11:00 pm

Dilli 6 Buffet Price: INR 2299+ taxes| Dilli 6 Thali Price: INR 1599 + taxes (Prices per person)

For table reservations, call us at: + 91 95829 44897

Appointment | Vinodh Ramamurthy is General Manager of Hilton Jaipur

His last assignment was as General Manager for DoubleTree by Hilton Agra, a position he was managing since 2018

Vinodh Ramamurthy has been appointed as General Manager of Hilton Jaipur. He has over 22 years of experience in hospitality.

In his last assignment, he was General Manager for DoubleTree by Hilton Agra, which he managed since 2018. Under his leadership, the hotel saw heightened growth in revenue as well as team and guest satisfaction scores.

Ramamurthy has had a stellar career at Hilton spanning over 10 years from when he joined in 2012. He is a fitness enthusiast and enjoys taking long trips on his bike.