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Celebrating
Freedom
A post-Independence Day hospitality special is as much a misnomer
as a revelation of its chequered journey of growth. Today,
the industry is unshackling itself from regulatory red tape,
to finally celebrate its freedom, albeit with restrictions,
finds out Neeti Mehra.
Unleash
the potential
The hospitality industry in India generally apes the West
in terms of new trends and tapping the emerging markets. But
a particular segment, which has not found favour in India,
is allowing guests to bring along their pets for their stay
in the hotel. Bhavika Jhaveri finds out the reasons why hotels
in India are not pet-friendly.
Redefining
housekeeping in mixed-use
One of the most recent trends in the burgeoning hotel industry
has been the evolution of mixed-use development projects,
but the upkeep of such properties is a major challenge that
housekeepers need to tackle. Vikram Kharvi explores how they
manage this mammoth task.
How
safe is our food?
In recent years, consumers’ health concerns and awareness
in food have become of paramount importance. Food safety and
hygiene in the hospitality industry has become an international
requirement and vital for all those involved in food handling
and preparation.
‘Retention
of manpower necessary’
With the hospitality industry being the favoured poaching
ground for all industries, the need and means to retain employees
is ever so critical, says Sanjeev Shekhar, GM of Hotel Marine
Plaza, Mumbai, and regional director, western region, Sarovar
Hotels to Neeti Mehra.
The
spirituality of food
Raised in a farm region in the southern part of US, Chef Michel
Nischan was handpicked by Ratan Tata from the fashionable
restaurant Heartbeat of W Hotel, NY to develop the concept
of international cuisine based on organic ingredients, at
the Taj Land's End, Mumbai. He speaks to Neeti Mehra about
the inedible part of food and its spirituality.
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