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www.expresshospitality.com FORTNIGHTLY INSIGHT FOR THE HOSPITALITY TRADE
1-15 May 2008  
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    HOSPITALITY LIFE
 

Effective communication is the crux
As China gets ready to host the Olympics this August, emphasis is being laid by the hospitality industry to develop communication skills of employees who will have to cater to international guests likely to sport extreme emotions covering happiness, sorrow, anger, frustration, indifference, let-down, cheating and surprise arising from victory, defeat, disappointment and jealousy associated with the world's biggest game extravaganza.

Home is where the HR heart is
The 'future is now' for human resources. HR management is compelled to start focusing on what it needs to do for its own staff members so that as a department, it can provide the right kind of support to the organisation. By Nina Woodard

Education in leisure
Nestled in India's leading tourist destination, IHM Goa is the perfect platform for students who want to understand in-depth the business of leisure

HR professionals share ideas and best practices at PATA event in Colombo
The labour pool will soon shrink in many Asia Pacific destinations, even while more than two-thirds of the world's new jobs will be created in the region.

Homeward bound
As the hospitality industry continues to burgeon, and along with it, the demand for skilled manpower, it is being seen that more Indian students with foreign degrees in hospitality management are heading back to their home country. By Andrea Lopez

Diluting the disparity
According to the International Labour Organisation, women today comprise 60 to 70 per cent of the global tourism workforce compared to only a third of this segment in the early 1980s.

What is lacking in hospitality education?
The subject itself suggests that something is not right in our hospitality education. It may be the system of delivery or may be course content.

From good to great managers

Cutting across traditions
Atul Kochhar, chef and director of British Indian restaurant Benares, who also happens to be the first Indian to receive the coveted Michelin star for his restaurant, speaks of his passion for innovation and authenticity and his future plans. By Sayoni Bhaduri

Movements


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