Eclat Insights | Serendipity In Service. What A Delight!

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

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

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

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

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

Actionable Insights

1. Do The Unexpected.

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

some ideas:

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

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

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

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

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

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

2. Have An Element Of Luck

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

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

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

3. Make Mistakes

Serendipity may benefit from a degree of sloppiness.

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

4. Offer Truly Random Choices

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

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

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

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

Want to make this WOW? 

Do this for your teams.

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

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

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

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

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

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

---end of insight--

Serendipity in science:

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

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

Prabhjot

Bedi

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

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

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

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

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

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

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

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

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

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

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

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

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

Meluha The Fern Appoints Dinesh Dahiya as New Executive Assistant Manager

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

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

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

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

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

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

Meluha The Fern  appoints GAAURAV VANJARI as Associate Director of Sales

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

REPORT OF NAAC PEER TEAM VISIT @BCIHMCT, NEW DELHI

REPORT OF NAAC PEER TEAM VISIT @BCIHMCT, NEW DELHI

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

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

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

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

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

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

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

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

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

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

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

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

Appointment | Jitender Semwal Appointed as Head Mixologist of Andaz Delhi

His last assignment was Assistant Bar Manager at Fairmont Jaipur

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

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

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

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

RAS AL KHAIMAH TOURISM DEVELOPMENT AUTHORITY PIONEERS NEW APPROACH TO SUSTAINABLE TOURISM: BALANCED TOURISM

RAS AL KHAIMAH TOURISM DEVELOPMENT AUTHORITY PIONEERS A NEW APPROACH TO SUSTAINABLE TOURISM:  BALANCED TOURISM 

Announced at the 2022 Arabian Travel Market, the Tourism Authority shares vision to become the region’s most sustainable destination by 2025 with an ambitious new approach at the heart of the Emirate’s tourism strategy  

New Delhi, India, May 2022: Ras Al Khaimah Tourism Development Authority (RAKTDA) announces its bold new approach to sustainability – Balanced Tourism, a key milestone in its strategy to drive overall sector growth and become the regional leader in sustainable tourism by 2025.

Unveiled at the Arabian Travel Market 2022, the region’s leading travel and tourism event, the vision underscores the Emirate’s leadership in conscious tourism and aligns with its identity as a nature destination with a desire to progress, grow and evolve.

Under the all-encompassing banner of Balanced Tourism, the Authority is shaping tourism in the UAE by placing all aspects of sustainability (environment, culture, conservation and livability) at the center of its investment and development strategy. By ensuring issues surrounding ‘over tourism’ – such as over development, crowding of heritage sites, and the spoiling of its unique natural environment – are avoided, it is creating a destination that will resonate with today’s responsible traveller.  

Balanced Tourism follows the Authority’s announcement in September 2021 of its Sustainable Tourism Destination Strategy to secure the Emirate’s long-term sustainability and drive overall growth through four key pillars: Sustainable Development; Cultural Conservation; Attractions Built with Purpose; and Community and Liveability.

Raki Phillips, Chief Executive Officer at Ras Al Khaimah Tourism Development Authority, said: “The need for good stewardship of our cultural heritage, environment, people and infrastructure has never been stronger, especially in post-pandemic times. Balanced Tourism does exactly that as we become ever mindful of the economic, social, and environmental impacts on tourism. Simply put, it’s time to move beyond just using less plastic to adopting an all-inclusive approach – from ensuring new projects such as hotels are developed at an organic pace to building new attractions with sustainability at their core.”

Sustainable Development

Known as the ‘nature Emirate’, Ras Al Khaimah boasts 64km of pristine beaches, mangroves abundant with wildlife, rolling terracotta deserts, impressive wadis and stunning mountains. These natural assets form the backbone of the destination’s key values, and their protection is a key focus. With this in mind, the tourism board has applied a mindful approach to new hotel developments, consulting with hospitality partners to ensure spacious venues, with thoughtful, sustainable landscaping, and maintaining a measured pipeline, limiting new properties to just two per year, to avoid rapid, less well-planned expansion and overcrowding.

As the licensing authority for all new hotel developments, Ras Al Khaimah Tourism Development Authority is able to set guidelines and protocols to regulate sustainability standards and work closely with hotels to ensure sustainable practices. This includes the recently announced integrated Wynn Resort, scheduled to open in 2026, that will be developed as per the Barjeel Green Building Regulations. There is also Earth Hotels Altitude, an eco-based pop-up hotel concept set to open on Jebel Jais in Q4 2022 featuring 15 fully fitted accommodation units, an activation center and swimming pool, and Saij Mountain Lodge, opening on Jebel Jais in 2023, a protected and sustainably managed mountain resort featuring sustainable lodges made from natural and sustainable materials.

Cultural Conservation

The integrated approach also includes cultural conservation. In addition to being the most fortified Emirate, with over 65 forts due to its importance as a trade route, Ras Al Khaimah is home to four archaeological sites which are tentatively on the UNESCO World Heritage site list, more than any other Emirate. The Authority has established a long-term investment plan to protect and enhance these and other key cultural projects. This includes Suwaidi Pearls Farm, the only site in the UAE which still cultivates local pearls, all done by hand to preserve the Emirate’s culture and traditions. It has also embarked on a three phased restoration program at Jazirah Al Hamra, one of the last surviving pearl diving and seafaring towns of the Arabian Gulf. Scheduled to complete in 2025, experts are working in line with UNESCO guidelines to restore the village, using traditional and sustainable materials, to potentially make it accessible to the public as an attractive tourist destination.

Attractions with Purpose

Under the Balanced Tourism platform, all upcoming attractions will be purpose built with sustainability standards and processes. Visitors can expect environmentally conscious development around Jebel Jais as well as across the more than 20 new sustainable tourism initiatives being developed across the Emirate. One example is the planned Scallop Ranch at Al Hamra Marine, a first of its kind attraction in the UAE that will support and enhance understanding of the marine ecosystem, with seagrass and sea cucumber species within the farm. 

Community and Liveability

In addition, Ras Al Khaimah Tourism Authority is also embracing the concept of liveability as part of its Balanced Tourism ethos. This includes several progressive policies in place to promote employee well-being, leading to the Authority to be named the sixth best workplace in the UAE by Great Place to Work® for 2022 in the Small & Medium Organisations category, the highest placed government entity. It was also named one of the Best Workplaces for Women and a Great Place to Work in 2021, the first and only organization in Ras Al Khaimah to be awarded this certification. The Authority has also introduced RAKFAM, a series of initiatives aimed at enriching connectivity, community life and facilities for tourism sector employees in the Emirate.

Sustainability as a driver of growth

Led by the Authority in December last year, government entities, hotels and private sector industries came together at the 2021 Global Citizen Forum in Ras Al Khaimah to pledge collectively to deliver the Emirate’s Sustainable Tourism Destination Strategy that will see it become the regional leader in environmentally conscious tourism by 2025. Led by the Authority

Providing a framework for action across a diverse program of activity, the guiding principles include:

Protecting and enhancing the Emirate’s cultural and natural heritage

Delivering new sustainable tourism developments

Working with business, government and community partners to ensure economic returns from tourism investment and the development of human capital

Regular measurement and benchmarking

Minimizing energy, water usage and waste generation across the destination

·        Respecting and safeguarding local culture and communities

For more details on Ras Al Khaimah, its attractions, developments and Balanced Tourism initiatives, please visit www.visitrasalkhaimah.com or www.visitjebeljais.com. Alternatively, check out the Ras Al Khaimah Tourism Development Authority stand at Arabian Travel Market, ME3310.

Appointment | Gaurav Ramakrishnan Appointed as Head Chef at Hyatt Centric MG Road Bangalore

Gaurav Ramakrishnan Appointed as Head Chef at Hyatt Centric MG Road Bangalore

His new role responsibilities will include overseeing all culinary operations at Hyatt Centric MG Road Bangalore including The Bengaluru Brasserie, Liquid Bar and The Corner

With over 13 years of experience in Hyatt, Chef Gaurav Ramakrishnan brings his extensive knowledge and hands on experience in international and Indian market, as he gets appointed as Head Chef at Hyatt Centric MG Road Bangalore. Chef Gaurav’s new role responsibilities will include overseeing all culinary operations at Hyatt Centric MG Road Bangalore including The Bengaluru Brasserie, Liquid Bar and The Corner. 

He has a wealth of knowledge regarding culinary and has cultivated relationships resulting in sourcing quality products, strategic partnerships and developing his team. He completed his graduation from Institute of Hotel Management Goa, year being 2003. 

In his Culinary Journey, He got a chance to work with prestigious brands like Grand Hyatt, Hyatt Regency, Hyatt and his previous assignment was in Hyatt place as a Head Chef. Between stints at Hyatt, he has been associated with “One and Only Royal Mirage in Dubai, UAE. He also worked for an Italian Restaurant in Middlesex, London. 

Chef Gaurav’s experience has influenced his culinary skills in a substantial way, allowing him to create flavor combinations that impart original and unique qualities to dishes for the guests.

Outside the realm of work, Chef Gaurav likes to explore on automobiles specially cars and bikes. In his leisure time, he also enjoys riding, reading and always been passionate about playing carrom.

Appointment | Bibin Babu has been appointed as Director of Sales at Holiday Inn Cochin

Bibin Babu has been appointed as Director of Sales at Holiday Inn Cochin

Bibin Babu joins Holiday Inn Cochin as Director of Sales. A passionate hotelier with an extensive experience of around 10 years in the hospitality industry in key leadership roles in reputed brands like Abad Hotels and Resorts, Wyndham Hotels and Resort, Raviz Hotels and Resorts, and IHG hotels.

His endeavor is to garner a motivated and engaged team that delivers on the brand promise. He also wants to build future leaders and foster an environment that allows people to flourish and grow. With Sales his core strength he wants to create unique and new experiences.

He is excited as well as nostalgic in taking up this assignment as it brings him back to his roots. Outside the realm of work, he enjoys spending time with family, exploring new places, and cricket.

Appointment | Arokyadas Maimarulla joins as Food and Beverage Manager at Grand Mercure Bengaluru at Gopalan Mall

He joins the team with a rich experience over 13 years in planning and developing the food and beverage scape within hotels

Arokyadas Maimarulla, Food and Beverage Manager, Grand Mercure Bengaluru at Gopalan Mall.

Arokyadas Maimarulla joins Grand Mercure Bengaluru at Gopalan Mall as the Food and Beverage Manager. In his capacity, he will spearhead the food and beverage Operations of the 212 key premium five-star hotel with over 10 meeting spaces and 02 food and beverage outlets. He joins the team with a rich experience of over 13 years in planning and developing the food and beverage scape within hotels. 

“Arokya is an extremely passionate and driven individual. His expertise in conceptualization and strategy and his capabilities in handling extensive food and beverage operations make him a perfect addition to the team. We are excited to have him on board with us” says Sachin Maheshwary, General Manager. 

Arokyadas joined Accor in 2015 as Restaurant Manager at Novotel Goa Resort and Spa and Novotel Goa Candolim and in a short span of time grew into the role of leading as the food and beverage head of the 270 key hotel combo with five food and beverage outlets and six expansive banquet spaces.  Previously he has worked and trained with Marriott hotels and the Oberoi. 

An ardent gin lover, Arokya likes spending his free time researching gins around the world and working on his own collection of homemade bitters and tonics. He also loves taking out time to enjoy a good game of cricket or football.  

Appointment | Upen Anand appointed General Manager at Skyview by Empyrean Patnitop UT J&K

He honed his skills whilst working with renowned brands such as Radisson, Sarovar, The Fern Group, Le Meridien, The Leela among others

Anand comes to Skyview, with over three decades of experience in the hospitality industry across various formats, brands and locations across India. His experience in the hospitality industry is comprehensive and spans most areas including operations, Food and Beverage Management, revenue management, HR solutions, training, sales and marketing.

He honed his skills whilst working with renowned brands such as Radisson, Sarovar, The Fern Group, Le Meridien, The Leela among others.

Armed with a certificate of ‘Train the Trainer’ by Carlson hotels Asia Pacific and certified as an Internal Auditor for ISO-9002, Anand has been involved in designing and implementing training programs for bringing in keen customer focus and maximizing revenue and profitability while adhering to best service standards. He holds a  Masters In Business Administration Degree from Sikkim Manipal University, Bachelor of Arts from Delhi University and Diploma in Hotel Management and Catering Technology, Institute of Hotel Management, Goa.

Syed Junaid Altaf, Managing Director ESPPL, welcoming Anand to ESPPL, said, “ We are delighted that Upen Anand has joined our team, He is recognized for bringing in value and operational efficiency to any business model and we look forward to him implementing these at Skyview and enhancing the Skyview By Empyrean brand”.

Speaking on his appointment, Anand said, “It is a privilege to work with a team of professionals. I’m looking forward to expanding my knowledge and skills by leading and managing a team at this unique lifestyle destination which offers a combination of hospitality and adventure activities. My vision is to uplift and enhance the offering at this One Destination, Endless Experiences and make it  aspirational and the most visited  in this region.’

Ingredient Ideology | GOING GREEN THIS SUMMER OF 2022 By: Dr. Kaviraj Khialani- Celebrity Master Chef.

GOING GREEN THIS SUMMER OF 2022

Summer is one of the four Earth's seasons, that goes after spring and foreshadows autumn. In this time of the year, days become warm, hot and really long, while nights in this season are the shortest. Sun shines so bright and everything around is whispering to go outdoors! Summer is the hottest season of the year. The temperature can stay warm, even after the sun has gone down at night. There are plenty of leaves on the trees and lots of plants are in flower. Many trees and other plants produce fruit during summer.

 Summer is prime time for festivals and events because the weather instantly creates a much better and vibrant experience. There are a multitude of different festivals and events in the summer from the Download festival to Forest Live. There is something for everyone to get involved in.

“Summer” came from the Old English name for the season “sumor”, which in turn came from the Proto-Germanic *sumur-, which itself came from the Proto-Indo-European root *sam-, meaning summer. *sam- seems to be a variant of the Proto-Indo-European *sem- meaning “together / one”. While sunny skies and warm temperatures do more than make our environment a pleasant place. They also provide some very significant benefits to our health and wellbeing. Research indicates that you are less likely to die of a heart attack in the summer than in the winter.

Apart from the staple diet during summer people generally eat more curd/yogurt, butter milk, coconut water, mint/lemon water, juicy fruits like water melon, cucumber and more of beverages.” Water in spite of being ignored due to sedentary lifestyle and work pressures, is an essential nutrient required for life. If you wish to keep yourself cool and hydrated in the scorching summer heat, avoid or reduce the consumption of hot beverages like tea or coffee. That's because they tend to increase the overall temperature of the body, and disturb the digestive system. Instead, consume nimbu pani, aam panna, chaas, etc. Jaggery is a great addition to your summer diet, because this is a season that brings with it flu-like symptoms like cold and cough. Just add a little to your morning and evening cup of tea, instead of sugar. You'll be able to tackle infections in a delicious way!

Green leafy vegetables (the darker, the better) are an excellent source of minerals such as iron and calcium. They are excellent for the summers also because they have a high water content, rich in folates and are very light on the stomach. Summer bearings include a lot of green vegetables, melons, peaches, corn, mangoes and other fresh and fragrant herbs. Local markets are at their best during summer, when fruits are abundant, and vegetables are as fresh as can be. Leafy green vegetables are an important part of a healthy diet. They're packed with vitamins, minerals and fiber but low in calories. Eating a diet rich in leafy greens can offer numerous health benefits including reduced risk of obesity, heart disease, high blood pressure and mental decline.  A leafy vegetable cooked and consumed as spinach. There are many varieties with tender leaves, green or red in color. This hardy vegetable is easy to grow throughout the year including hot summers. The healthiest leafy greens to include in your diet include kale, collard greens, Swiss chard, microgreens, spinach, cabbage, arugula, beet greens, and romaine lettuce.

Here are a few of my recipes using greens this summer to try out:

Recipe-1] HARA BHARA PULAO

Ingredients:

Basmati rice- 1 and a half cup, washed and soaked for 15 mins.

Oil-2 tsp

Ghee-1 tsp

Bayleaf- 2 no

Peppercorns- 4-5 no

Cinnamon stick- 1 piece

Ginger garlic paste-1 tsp

Onions -1 cup sliced

Tomatoes-1/2 cup chopped

Green chilies-2 tsp chopped

Salt to taste

Fresh spinach-2 cups, blanched and chopped

Fresh methi leaves- 1 cup, cut

Fresh coriander leaves- 2-3 tbsp. chopped

Green peas-1 cup boiled

Cashews-2-3 tbsp. fried

Raisins- 2-3 tsp 

Coriander powder-1 tsp

Turmeric powder-1/2 tsp

Red chili powder1/2 tsp

Water- as needed

Green capsicum- ½ cup cut

Garam masala powder-1/4 tsp

To serve with:

Papad/pickle/raita/ chaas- as desired

Method:

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

2. Clean, wash and soak the rice.

3. Meantime start with the cutting chopping of veggies, greens and then start with the recipe.

4. To start cooking, heat oil and ghee in a pan add in the whole spices and then the sliced onions, saute them well until lightly browned and add little water gradually as needed.

5.Now add in the ginger-garlic, chilies and add in the rice and saute it for a minute, add in all the greens and salt, powdered spices and give it all a nice mix, add tomatoes, double the amount of water as compared to the rice.

6.Bring to a boil, simmer and cook until the rice is done and liquid is well absorbed, rice is moist and well risen. Turn off the flame, add fried nuts on top and serve the pulao with curd, raita, chaas, papad etc.

Recipe-2] HARIYALI EGG MASALA

Ingredients:

oil-2 tsp

ghee-1 tsp

hing-1/4 tsp

cumin seeds-1/2 tsp

ginger-1 tsp chopped

garlic-1 tsp chopped

red chilies-1-2 slit

onion-1/2 cup chopped

tomato-1/2 cup chopped

fresh mint-1/2 cup

fresh coriander-1/2 cup

fresh methi-1/2 cup

fresh spinach-1 cup blanched and chopped

salt to taste

red chili powder-1/2 tsp

coriander powder-2 tsp

turmeric powder-1/2 tsp

water as needed

boiled eggs- 4-5 no cut 1 x 2

curd-2-3 tsp

fresh cream-2-3 tsp

method:

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

2. Boil the eggs, shell them, cut 1 x 2 and keep aside.

3. To start cooking, heat oil and ghee in a pan, add in hing, cumin seeds, red chilies, ginger-garlic- chilies and saute for a few seconds, add in the onions, saute for a few seconds, add in tomato, salt and all powdered spices, little water and bhunao.

4. Once the masala cooks, little oil leaves from the sides, add in the greens, curd, cream and mix well, simmer and cook for 3-4 mins add little water as needed and finally get the masala cooking in around 5-6 mins.

5. Turn off the flame and add in the boiled cut egg pieces, dish it out and garnish as desired with ginger juliennes or so and serve hot, enjoy with phulkas, buttered pao etc.

Recipe-3] MACHLI KHUSHNUMA

Ingredients:

For the green masala:

Fresh coriander- 3-4 cups cleaned

Garlic-4-5 cloves, cut

Tomatoes- 3-4 no cut

Water-1/2 cup

Ginger-1-inch piece cut

Green chilies- 2-3 tsp cut

To cook the masala:

Oil-2 tsp

Ghee-1 tsp

Salt to taste

Water-1/2 cup

Turmeric powder-1/2 tsp

Coriander powder-1 tsp

Red chili powder – ½ tsp

Options for fish/ other varieties:

Boneless chunky fillets of fish can be used here as per choice.

Paneer cubes can be added too

Chicken cuts can also be used

To serve it with:

Hot phulkas /rotis/ parathas etc.

Method:

1. Prepare all the ingredients for the green masala made with coriander in this case for the fish recipe.

2. Choose the fish and clean, wash, cut into thick chunky fillets or pieces so they don’t break a lot during cooking.

3. To start the recipe, heat oil and ghee in a pan add in the green masala paste, all powdered spices, salt to taste and little water and bring to a little boil.

4. Simmer and cook the masala for 2-3 mins, now add in the fish pieces into the masala and simmer, cover and cook the fish for 3-4 mins on each side and then check for done ness and garnish with fresh ginger juliennes etc 

Recipe-4] METHI AUR PALAK WALE ALOO

Ingredients:

Oil- 2 tsp

Ghee-1 tsp

For the spice mix:

Black cardamom-2 no

Peppercorns- 4-5 no

Cinnamon-1/2-inch piece

Green cardamom-2-3 no

Mace-1 small piece

Cumin seeds-1/2 tsp

Red chilies- 2-3 no

Dry roast for 2-3 min, cool and grind to powder

To cook the masala:

Fresh methi-1 cup roughly cut

Fresh coriander- 1 cup cut

Spinach- 1 cup blanched, chopped

Water-1/2 cup

Salt to taste

Hing-1/4 tsp

Dry red chilies-1-2

Tomatoes-1/2 cup chopped,  

Ginger-garlic paste-1 tsp

Turmeric powder-1/2 tsp

Coriander powder-1 tsp

Red chilli powder-1/2 tsp

Cumin powder-1/2 tsp

For the choice of veggies:

Peeled and Cubed Potatoes/ mushrooms/ Babycorn/ sweet potato/ carrots etc

To garnish:

Fresh ginger juliennes

Fried red chili

Method:

1. Prepare all the ingredients for the recipe as listed

2. All the choice of greens to be kept ready, cleaning and washing to be kept an eye on to ensure proper hygiene.

3. Heat oil and ghee in a pan, add in the hing, red chilies, cumin seeds, ginger, garlic, chilies and saute all of it well.

4. Add in the greens, tomato and salt to taste, powdered spices and bhunao for a couple of minutes, add a little water and add in potatoes, cover and simmer for 20 mins until done. Serve hot with rotis/ phulkas/ naans etc.

Recipe-5] SAAGWALA SAUNFIYA MURGH

Ingredients:

Chicken curry cuts- 750 gms

Oil- 2 tsp

Ghee- 2 tsp

Bay leaf- 2 no

Peppercorns- 5-6 no

Onions- 1 cup paste

Garlic -1 tsp chopped

Ginger- 1 tsp chopped

Green chilies- 1 tsp chopped

Salt to taste

Coriander powder-1 and a half tsp

Turmeric powder-1/2 tsp

Red chili powder-1/2 tsp

Cumin powder-1/2 tsp

Garam masala powder-1/2 tsp

Tomato chopped-1/2 cup

Potatoes- ½ cup cubes

Fresh methi-1 cup

Fresh coriander leaves- 1 cup

Fresh spinach leaves- 1 cup

Water as needed

Ginger juliennes-2 tsp for garnish

Method:

1. Prepare all the ingredients for the chicken in green masala gravy.

2. Clean and wash the chicken pieces, apply little oil, salt and turmeric powder and mix, keep in the fridge for 20 mins.

3. To start with the cooking process, heat oil and ghee in a pan and add in the ginger- garlic- chilies, some whole spices as well like bay leaf and peppercorns.

4. Add in the onion paste, saute it for a few minutes, add in salt and little water as needed, cook it until a light brown shade is achieved.

5. Add in tomatoes, all powdered spices and bhunao the masala for a few minutes, add in the chicken pieces and saute for 2-3 mins. add in the potatoes, paste of all the three greens and little water and simmer, cook until chicken is well cooked.

6. Serve the curry as desired with jeera rice or with rotis, garnish with fresh ginger juliennes and enjoy the chicken recipe.

Recipe- 6] CHHOLE KI CHAHAT

Ingredients:

Oil-2 tsp

Ghee-2 tsp

Boiled kabuli chana- 1 and a half cup

Boiled potato cubes-1 cup

To grind all to a paste:

Ginger-1 tbsp.

Garlic- 4-5 cloves

Bay leaves- 2 no

Pepper corns- 4-5 no

Cinnamon stick- 1 small piece

Green chilies- 2-3 no

Onions-1 cup sliced

Water-1/2 cup to grind all the above

For the cooking:

Spinach-1 cup blanched, puree

Fresh mint-1/2 cup

Fresh coriander- 1 cup

Salt to taste

Chhole masala-1 tsp

Turmeric powder-1/2 tsp

Coriander powder-1 tsp

Cumin powder-1/2 tsp

Red chili powder-1/2 tsp

Garam masala powder-1/2 tsp

Curd- ½ cup thick, beaten up

Tomato puree-1/2 cup

Water-1/2 cup

Kasuri methi-1 tsp

Fried red chili- 2 no for garnish

Method:

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

2. Boil the chana and the potatoes, keep them all ready.

3. Refer to the list of things to be combined into a mixer jar and ground to a paste using a little water.

4. To start cooking, heat oil and ghee in a pan, add in the prepared paste of spices and onions, saute it to a nice light brown shade, add a little water gradually.

5. Add in the tomato puree, salt and all the powdered spices, cook for a few minutes, add in little beaten up curds and then add the kasuri methi, the spinach puree, mint, coriander as well.

6. Now add in the boiled chana and potatoes and mix well. add little water as per gravy requirements and simmer, cover and cook for 10-12 mins and serve hot garnished with fried red chili.

New Launch | PRIDE GROUP OF HOTELS LAUNCHES ‘PRIDE BIZNOTEL’ IN SASAN GIR

PRIDE GROUP OF HOTELS LAUNCHES ‘PRIDE BIZNOTEL’ IN SASAN GIR

Pride Group of Hotels, one of the fastest-growing domestic hotel chains has now launched ‘Pride Biznotel’ in the renowned Lion den at Gujarat’s Sasan Gir National Park. Pride Biznotel Sasan Gir will be the group’s 13th property in the State of Gujarat. Location can be easily accessed by road, rail, and by air. It is in close proximity to Gir National Park and other popular places of tourist interest.

“We are extremely delighted to launch Pride Biznotel at Sasan Gir, the home to the majestic Asiatic Lions. The property is located near the Gir safari release point, giving wildlife enthusiasts a unique opportunity to spot the king of the jungle in his natural habitat. Rich in flora and fauna the region is also home to various species of birds. Gir has gained immense popularity and is frequented by both domestic and foreign tourists throughout the year. Our hotel will facilitate Safari tours with expert guides. Guests can cherish the most fascinating hospitality experience at India’s most famous holiday destination” says, Atul Upadhyay, Vice President, Pride Group of Hotels.

Pride Biznotel Sasan Gir offers 23 beautiful air conditioned rooms, well equipped with internet connectivity, television and all contemporary amenities. Guests can avail of 24-hour room service, complimentary breakfast, tour desk, etc. The multi-cuisine restaurant serves a variety of Indian and continental delicacies in a- ala- cart. The hotel also houses a banquet for events and get-togethers that will be operational soon.

Pride Hotels has presence in around 44 great locations with 4,400 rooms, 89 restaurants, 116 banquets, and conference halls. Currently, Pride Hotels operates and manages a chain of hotels under the brand name “Pride Plaza Hotel” an Indian Luxury Collection, “Pride Hotel” which are conveniently centrally located business hotels, “Pride Resorts” at mesmerizing destinations and Mid-Market segment hotels for every business “Pride Biznotel”. Locations are prominently at: New Delhi, Kolkata, Ahmedabad, Pune, Nagpur, Bangalore, Chennai, Rajkot, Goa, Jaipur, Indore, Udaipur, Bharatpur, Mussoorie, Puri, Gangtok, Anand, Alkapuri and Manjusar (Vadodara) Upcoming locations are: Nainital, Jim Corbett, Jabalpur, Daman, Rishikesh, Aatapi, Surendranagar, Dwaraka, Bhavnagar, Bharuch, Agra, Somnath, Dehradun, Chandigarh, Neemrana, Rajkot, Bhopal, Aurangabad & Haldwani.

Appointment | Enrise By Sayaji Aurangabad Appoints Dharmendra Rana As Director Of Operations

ENRISE BY SAYAJI AURANGABAD APPOINTS DHARMENDRA RANA AS DIRECTOR OF OPERATIONS 

Enrise by Sayaji Aurangabad has announced the appointment of Mr. Dharmendra Rana as Director of Operations. In his illustrious career spanning 15 years he has worked with reputed brands like The Oberoi New Delhi, Trident Agra, Taj Lake Palace Udaipur, and Ananta Spa & Resort Udaipur. Prior to this, he was associated with Hotel Avadh Utopia, Surat as Food & Beverage Manager.

Mr. Rana has an excellent track record in F&B Operations, Business Planning, Profit Center Operations, Vendor Management, Quality Management, People management, Business Development and Budgetary Control. His core area of expertise is Hotel Operations, Food & Beverage Management, and Client Relationship management. During his tenure with various hospitality firms he pursued customer satisfaction as an ultimate achievement to meet organization targets. He has won appreciation for his dedicated effort towards guest service in all prestigious national and international conferences.

Sayaji Hotels is India’s premier upscale lifestyle hospitality brand, renowned for its bespoke experiences, signature hospitality, and ushering new standards of opulence in the 4-star and 5-star hotels category. Each of the properties boasts luxurious rooms with a host of banqueting and F&B facilities. The company will soon expand its footprints nationally with property openings in Udaipur, Morbi, Bhuj, Dwarka, Satara, Pithampur, Shirval, Sangli, Dehradun, Aurangabad, Dwarka, Lonavala, Rewa, Bhuj, Harda, Hoshangabad, Bhopal, Rewa, Tadoba, Talegaon, and Vizag. 

Visit: www.sayajihotels.com

WITT Celebrated Women Empowerment with Grandeur: TAAI

WITT Celebrated Women Empowerment with Grandeur: TAAI

The newest initiative of TAAI, Women in TAAI and Tourism (WITT) organised its first conclave in New Delhi to celebrate Women's Empowerment. The event’s success can be gauged by the fact that more than 200 TAAI & WITT members along with extensive media were present during the deliberations. Initiated in 2021 by the dynamic president of TAAI, Mrs Jyoti Mayal, WITT is an integral part of the Travel Agents Association of India (TAAI).

Bettaiah Lokesh, Hon Secretary General, delivering the introductory remarks and setting the tone of the conclave, apprised the attendees of the contribution of women in various sectors; be it politics, leadership, decision making on various fronts, education, healthcare, etc.

Taking the Conclave forward, Jyoti Mayal, President introduced the Office Bearers and Managing Committee members present at the august gathering. In her welcome address, Mayal introduced the idea, formation, and process involved in setting up WITT, which was well received and appreciated by the attendees. She shared a three-step approach to Entrepreneurship, Employment, & Leadership based on which women are contributing to the world. Mayal also referred to the statistics issued by various organisations WTTC, ILO, UNWTO etc wherein the contribution of women has been recorded.

WITT achieved its core objective which is to involve “Woman in Tourism” to join hands to empower the women of India, when Shri G Kamala Rao, Director General, Ministry of Tourism praised and appreciated the efforts made in his keynote speech. He went on to highlight the importance of women in Indian culture and quoted various verses from ancient Sanskrit texts wherein the importance of women has been demarcated.

Mr Praveen Kumar, Former – Secretary, Ministry of Skill Development and Entrepreneurship (MSDE) profoundly thanked WITT for organising such a conclave. In his remarks, he agreed to the fact that women’s contribution in travel trade must be highlighted, and focus should be on turning the unorganised contribution organised so that women get their due share of recognition and growth. Mr Kumar also communicated that he would take up with the MSDE the sensitivity of having more women centric programs initiated and floated to extend support to the community.

The first session, Weaving Tales, moderated by Jyoti Mayal have had the presence of esteemed panellists Rupinder Brar, ADG, Ministry of Tourism; Navina Jafa, Cultural Activist; Shazia IImi, Politician & Journalist; Jahnabi Phookan, Past President, FICCI Flo; Sanjay Bose, ITC’s Hotels; Aarti Manocha, Celebrated Wedding Planner. The deliberations & tales were around mentoring safety, security, hygiene, and also issues and challenges which are usually faced by women. Comprehensive capacity building programmes at various levels & empowered women to lead was also deliberated.

The second session, Create your Sunshine, had esteemed panellists Sandeep Dwivedi, COO Interglobe; Nandita Kanchan, Commissioner of Income Tax (Delhi); Charu Wali Khanna, Advocate; Parineeta Sethi, Publisher; Sonia Bharwani, VFS; Aditi Malik, Soft Skills Expert. Moderating the session Jay Bhatia sought inputs from everyone on various issues related to taxation, legal, skills required, and the contribution of women in various sectors & how they today were empowered with skills to create their sunshine.

SATTE team that partnered with WITT unveiled the Shakti Awards logo at the conclave. And, felicitated various women leaders; Leading from the front - Rupinder Barar, ADG Ministry of Tourism, Govt of India; Chef Manisha Bhasin, Sr. Executive Chief at ITC Hotels for the outstanding contribution in Hospitality; Navina Jafa, Cultural Activist, Dancer & Academician for the outstanding contribution in promoting Heritage Tourism; Arshdeep Anand, Board of Director at Holiday Moods Adventures Groups of Companies for promoting Adventure Tourism; Jahnabi Phookan, Founder of Jungle Travels India for the outstanding contribution in the Holistic promotion of tourism in NE India; and, The Leader of Future - Kanika Tekaiwal, Founder of JetSetGo India.

To conclude, Shreeram Patel, Hon Treasurer delivered a Vote of Thanks with a special mention of VFS Global, SATTE, Indigo, Government of India – Incredible India, Tourism and Hospitality Skill Council (THSC) for supporting the cause & making the conclave a success.

Managing Committee members Shri Anoop Kanuga, Dr P Murugesan, Shri Ramasamy Venkatachalam, Shri Kulvinder Singh Kohli were an integral part of the conclave along with past President Balbir Mayal, whose empowerment for President Jyoti Mayal was appreciated.

Kerten Hospitality’s Business Development Lead Theo Bortoluzzi wins 2022 Young Leader Award at International Hospitality Investment Forum (IHIF)

Kerten Hospitality’s Business Development Lead Theo Bortoluzzi wins 2022 Young Leader Award at International Hospitality Investment Forum (IHIF)

The achievement is a strong recognition of Kerten Hospitality’s commitment to the empowerment of young leaders as part of its business philosophy founded on ESG

BERLIN: May 2022: With more than 35 projects in development across 11 lifestyle-driven concepts on three continents, mixed-use lifestyle operator Kerten Hospitality’s dynamic disruption of the industry is making waves. With ESG (Environmental, Social and Governance) and responsible community-based business practices at its core, supporting the next generation of young hospitality leaders is a key part of the brand’s philosophy.

Recognition of this commitment has been cemented today with Business Development Manager Theo Bortoluzzi winning the 2022 Young Leader Award at the International Hospitality Investment Forum (IHIF), held in Berlin from May 3-5, 2022, where he was also a guest speaker. Previously recognized on Hotelier Middle East’s 2021 30 Under 30 list of the most promising in the industry, Bortoluzzi was selected from a list of many outstanding candidates by hotel industry leaders, and takes over the 2022 title from last year’s winner, Davina Cisier, Director of Development Luxury Hotels for Accor

With a bachelor’s degree in Global Hotel Management from Les Roches International School of Hotel Management in Marbella and training stints in Barcelona and Hong Kong, Bortoluzzi joined Kerten Hospitality in March 2020 as an intern, and in just two years – at the young age of 23 – has risen to oversee the brand’s business development process, from lead generation to contract negotiation. 

“As one of the youngest members of our team, we’re proud to see what Theo brings, not only to our brand but also to our owners and investors. The young generation is the driving force of our entire industry, and creating opportunities to empower individuals and help them grow is at the heart of what we do,” says Marloes Knippenberg, CEO of Kerten Hospitality. Known for her commitment to mentoring and empowering the next generation of hoteliers, Knippenberg continuously pioneers innovation through the brand’s stakeholder network, including investors, owners, academia and hospitality leadership, always with a focus on ESG.

“By creating mixed-use lifestyle destinations with ESG at their core, we are attracting new audiences of savvy consumers committed to making responsible spending decisions that have a positive impact on the communities in which we operate,” she continues. “Not only does our focus on ESG benefit our guests, it’s also a huge opportunity for property owners and investors to be at the forefront of an evolving hospitality industry.”

A shining example of ESG in action, Bortoluzzi’s professional growth is testament to Kerten Hospitality’s empowerment of youth. He has been a key figure in the signing of Kerten Hospitality’s first European project, the Cloud7 Hotel Rome, opening in 2023. An innovative, community-centric destination, the hotel aims to be a place that’s as much loved by Romans as it is by visitors to the city by fostering local connections and collaborations. With an enviable location between Via del Corso and Via di Pietra, just steps from the Pantheon and the Trevi Fountain, the hotel will be housed in a heritage building dating back to the early 20th century that was once home to the Banco di Roma. But rather than repeat the formula of many other boutique hotels, Cloud7 Hotel Rome will be different.

“Our mixed use and community-focused approach allows us to bring something completely new to Rome,” says Bortoluzzi. “While this will undoubtedly have benefits for our hotel guests, the opportunities for owners are also huge. Our mixed-use model sees us using rooms as offices during the daytime to generate incremental revenue, and our Social Hub for product launches, pop-ups and partnerships helps us reach non-traditional audiences and diversify revenue streams.”

With properties currently operating in Jeddah and 35+ and new mixed-use lifestyle projects coming up in Jordan, Georgia, Kuwait, Egypt, Morocco and the UAE, Kerten Hospitality continues to disrupt the industry, creating next generation sustainable developments that will benefit guests, communities and stakeholders alike.

About Kerten Hospitality:

Kerten Hospitality (KH) is a mixed-use sustainable and responsible lifestyle operator managing and operating hotels, branded residences, serviced apartments, workspaces and business hubs and clubs under its 100% own and developed brands. KH transforms destinations through impactful collaborations both with our own and other branded Food & Beverage, Retail, Entertainment, Art and Wellness brands with a focus on building Ecosystems, and unique community-centric destinations, that connect International & local travelers. 

A division of Kerten, an Ireland-headquartered investment vehicle, KH manages a portfolio of 11 owned brands including: Cloud7 Hotel and Residence, The House Hotel and Residence, Ouspace – a collaborative Social Hub and serviced offices concept. KH has a suite of in-house designed and operated Food & Beverage offerings and employs and collaborates with world-renowned Michelin chefs to up-and-coming local foodpreneurs. 

The current pipeline includes 35 projects from Eco-Luxury Resorts in the UAE, to Art Hotels including residencies in Georgia curated by the curators of the Louvre AbuDhabi, Urban City Centre Destinations in Italy, extension of the Cloud 7 Residence Ayla Aqaba success with an experience hotel & hub in Jordan, a Suite-only project in Kuwait, Leisure, Business, and Meeting Mixed-Use in the first Sustainable destinations in the most prestigious developments in the Egyptian North Coast, to name a few, with many further projects in Europe, Middle East and North Africa.