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Showing posts from December 28, 2008

NEWS| Education| IHM to come at ROHTAK

IHM to come at ROHTAK To offer 3yr degree course with intake of 120 students
A NEW Institute of Hotel Management [ IHM] is being set up at Tilyar Lake Tourist Complex, Rohtak, with a financial assistant of Rs 12 crore form the Central government . In a statement here to day, Chief Minister Bhupinder Singh Hooda said that the IHM at Rohtak would be the second institute in the state after Kurukshetra.

The demand for trained manpower is likely to further increase as 10,000 new hotel rooms are to be provided in Haryana near Delhi in view of forthcoming commonwealth Games, "he said. Th Chief Minister said the Institute of Hotel Management had been registered as a society under the Societies Registration Act and affiliated to the National Council for Hotel Management and Catering Technology, New Delhi. The latter is an apex formation in the country for educational and professional training in Hospitality Management and Operation.

Chief M…

NEWS| India not suitable country for low-cost airline ops: Report

India is not a suitable country for low-cost airline operations as it not only lacks infrastructure like low-cost secondary airports but also the cost of their staff is at par with full service carriers (FSC), a study has claimed.



Also, the LFCs have to face tough competition from Indian Railways and road transport for destinations of shorter durations.




"India has very few secondary airports from which the low fare carriers (LFCs) could operate. Of the 127 airports with the Airports Authority of India, only 80 are operational," aerospace expert Harmoz P Mama claimed in a study 'Civil Aviation in India : Challenges and Prospects'.

"The top five airports in India handle about 70 per cent of all domestic passenger traffic in India, which indicates poor airline coverage of most of the other airports."

The low fare airlines in order to save their staff -- particularly the pilots and engineers -- from being poached have to pay salaries on a par with those of FSCs…

PRODUCTS| FnB| Edible Cutlery

The base flour used is Sorghum bonded by other cereal flours. Vegetable pulp added to give colours. Spinach for green, Beet Root for red and Carrot for yellow. The pulp also makes it more nutritive.

All this with hygiene as priority. What if you do not wish to eat it?? No Worry, just throw it away… It degrades in less than a day. Environmentally friendly.

See| www.ediblecutlery.com

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