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Calling
coffee connoisseurs
It is time for F&B departments to wake up and smell the
coffee - the new age manna - as it gets even more varietal
with exotic blends. Preeti Kannan explores how training can
help hotels and restaurants upgrade their brewing skills.
Reined
costs, unrestrained success
Kitchen operations and food costs tip precariously at either
end of the delicate culinary spectrum. Balancing these scales
with F&B cost control is Hariprasad A Mishra, MD of Foodesign
Hotels & Resorts Systems Pvt Ltd. Neeti Mehra maps the
industry veteran's journey till date.
Interactive
Express Hospitality is introducing a column called Interactive
with this issue to initiate dialogue between the readers and
the magazine. We invite readers to write in their opinions,
feedback or queries regarding the industry or the publication
at editorial@expresshospitality.com
The
grass is always greener...
John R Hendrie talks on how good retention strategies can
break this myth.
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