|
Icing
on the revenue cake
The booming Indian economy and a dynamic market driven by
competition and global trends have opened up a wide spectrum
of business choices for the hospitality sector. To gain market
power in this environment, it is imperative to achieve economies
of scale by reducing transaction cost, increasing productivity
and better still, developing alternate sources of revenue.
Bhavika Jhaveri gives an insight into the possible options.
The
vignettes behind wine
We are an impatient society of global consumers that loves
immediate gratification. We receive news instantly and like
to be stimulated all the time - a parallel that applies to
wine consumption also.
The
circle of demand and supply
That Bangalore has been starved for hotel rooms has been made
plenty clear by the space it has occupied in newsprint in
the past. P K Padmanabhan, general manager of Hotel Royal
Orchid Central, talks to Priya Krishnaswamy about how city
hotels are trying to balance demand and supply.
The
‘Green Thumbs’ up
The character of a hotel encompasses more than just its structural
edifice, be it a city-centric property or a resort. More and
more properties are now incorporating horticulture into their
landscape design. Neeti Mehra analyses the thought behind
the greening of hotel environs.
Restoring
inheritance
Restoring heritage properties are a challenge in themselves;
it requires adopting a contemporary style without destroying
its historic flavour. Priya Krishnaswamy finds out the difficulties
in their restoration while retaining vintage charm.
Food
and consciousness
Celebrity chef and Indophile from South Africa, Alexis Kriel,
says that the Eastern philosophy is second nature to her and
tells Neeti Mehra how food is a medium for exploring one's
consciousness.
Nathu
La: From trade to tourism
Some three years ago India and China agreed to re-open Nathu
La, the 14,400 feet high pass linking Sikkim with Tibet, for
trade. Once the famed Silk Route, Nathu La was closed following
the 1962 conflict.
| 
