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Freedom
for the frontline
Shifting focus from the top level management to the frontline,
this Independence Day special looks at the hospitality terrain
from the point of view of the general managers and tunes into
the back office frequency to present this special. By Neeti
Mehra
'We
must revive the club culture'
Vivek Sharma, GM of Palms Town & Country Club, Gurgaon,
talks about the growing interest in clubs and its potential
as a successful business module. By Sanjeev Bhar
Change
is the key
With the global tastes and preferences changing rapidly, hotels
and their F&B outlets need to be on their toes to keep
up with the change, feels Mrinal Sarkar, director (F&B)
at Le Royal Meridien. By Sayoni Bhaduri
Thinking
out of the box
As part of ITC Hotel's celebrity chef series, Stuart Gillies,
the executive chef at Boxwood Café, London, whipped
up delicacies at West View at ITC Grand Maratha, Sahar. By
Neeti Mehra
Planning
the right way
Housekeeping, being a constant processs, needs meticulous
planning. But there are situations when it is vital to change
the normal plan in order to avoid getting caught on the wrong
foot. By Aabha Dogra
Mystery
of the Maya
Spas are not incidental to leisure properties today but form
their very foundation, and Radisson Plaza Resort & Spa,
Kumarakom is doing it differently to establish itself as a
destination spa. By Neeti Mehra
Through
the smokescreen
The apparition of smoke ban has reared its ghostly head again,
and this time its in Chandigarh with officials declaring it
a smoke-free city. Will this affect the hospitality industry?
By Dinkar Farwaha
Gel-well
gelato
Gelato, the fat-free substitute for ice cream, is witnessing
a fast-growing market in the country. By Sayoni Bhaduri
Optimising
resources
How to optimise the use of resources? With resources becoming
scarce everyday they have to be put to good use to reach the
organisational goals. By Iyer Subramanian.
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