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Budgeting
for the future
Another year, another budget. The hospitality industry yet
again waits with bated breath for sops to enable them to compete
globally on a level playing field. By Neeti Mehra
Bonding
with Bordeaux
Representing Grand Crus from different appellations of Bordeaux,
five chateaus were present in Mumbai for a wine tasting session.
By Neeti Mehra
Adding
the soft touch
Anirudhya Roy, the new executive chef at Taj Lands End, Mumbai,
is looking at creating an experience where guests learn something
at the end of the day. By Sayoni Bhaduri
Intelligent
Spas releases free guide to fast track global spa benchmarking
Since 2001, Intelligent Spas has helped set the industry standard
for providing high quality spa benchmarks and now shares its
knowledge in a free educational guide aimed to fast track
global spa benchmarking.
The
private rendezvous
Having a separate dining area is not enough; there is a lot
that goes in making a guest's private dining experience memorable
- like value for money. By Sayoni Bhaduri
Konkan
dreams
The rugged western coastline of India from Raigad to Mangalore
- the Konkan Coast - is awash with picturesque beauty. This
untapped region has the potential to emerge as a major leisure
market and recent trends suggest that it is now set to be
explored. By Dinkar Farwaha
Addressing
pestering issues
To tackle pests in hotels, there is a need to have an integrated
approach towards pest management. Another thing that goes
a long way is an ability to think positive. By Rita Chaudhry
Venus
empowered
The hospitality industry business started well before the
sixth century BC as a joint venture between husband and wife
to cater to travellers in England and other European countries,
where the women used to take care of housekeeping, food and
entertainment.
France
in good health
A study by MKG Hospitality, the official provider of data
for hotel chains in France, takes a look at the
country's hospitality market
The
exotic element
If hotels are merely about accommodation, then the style and
structure can border the bizarre, and interestingly, many
do. By Neeti Mehra
Toasting
time for hoteliers
The global economic boom has seen hoteliers rejoicing the
world over, thanks to rising room rates, prompted by an ever-increasing
demand for hotel rooms. Though the impact has mainly been
on the Western market, India, too, is not far behind in its
innings
Eco-consciousness
raises profitability
When individual properties emerged as eco-hotels a decade
ago, respecting the concept to conserve ecology, green activists
dubbed the endeavour as eye-wash to escape allegations against
the hotel industry of causing multifarious pollution.
High-flying
wine cellar
Delta Air Lines and master sommelier Andrea Robinson take
wine and travel to new altitudes in 2008
Bliss
space gets bigger
Innovation is the buzzword even when it comes to spas, says
Kiran Yadav and Suman Tarafdar
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