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MARKETING| IDEAS| wave-vertising

Scientists at Akishima Laboratories outside Tokyo have developed a technology that allows programmers to literally "write" messages on the surface of water.

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The device, which appeared at the Museum of Modern Art in New York last year, is called AMOEBA (Advanced Multiple Organized Experimental Basin). It's a cylindrical tub about 12 inches deep and just over five feet in diameter. Fitted along the pool's rim are 50 trigger-type units equipped with plungers that agitate the water's surface. Programmed in unison, they can create almost any configuration of ocean wave. An enterprising student at the lab discovered that when the correct wave frequencies intersect, the water will support messages. Not only is AMOEBA capable of producing the entire Roman alphabet on the water's surface, it can conjure a number of symbols, too. Marketers are already looking into the technology for use in amusement parks and hotels to enhance existing decorative fountains. Just one more step toward covering the entire world in ads.


NEWS| Awards| McDonald's lovin it!

McDonald’s has retained the No. 1 position for 3rd consecutive year in the latest ‘Business World Most Respected Companies of India’, survey in the food retailing industry.

The company was also awarded the ‘CNBC Awaaz Consumer Award’ in the ‘Most Preferred Fast Food Company’ category. The company has also been honored with the Images Retail Award in the ‘Catering Services Category’ for the current year.



HOTEL THE SENATOR is the ideal corporate address for the business traveller and the family.
Hotel “The Senator” the finest 3 star hotel situated in Pune at Kothrud.

Looking for:
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Apply to

Mr.Shekhar Tolani / Mr.Satish Kumar


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JOBS| General Manager

First Select International is a ISO certified international recriutment firm based in UAE.
A client in Investment/Real Estate business in Abu Dhabi seeks to hire General Manager.

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JOBS| Kit| Guest Service Associate-Food Production

India's finest chain of upscale, full service business and leisure hotels at an unexpectedly reasonable price, Lemon Tree Hotels add a new twist to your stay every time.

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Job Description
Knowledge of Service Standards, Policies and Procedures related to the field.
Should know all standard recipes
Should have basic culinary skills
Knowledge of cleanliness standards and processes and materials used.
Should be able to assess requirement & check quality of items used.

Apply to
Francina Joseph

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FINANCIALS| EIH Ltd posts PAT of Rs 170.44 crore

EIH Ltd has posted a profit after tax of Rs 170.44 crore for the year ended March 31, 2009, compared to Rs 217.22 crore in the previous financial year.

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Profit before tax for the year under review stood at Rs 273.26 crore against Rs 349.84 crore in the previous corresponding year. Taxes consumed Rs 102.82 crore (Rs 132.62 crore).

The company’s total revenue for the year under review decreased to Rs 1073.06 crore from Rs 1155.11 crore in the previous corresponding year. Expenditure was marginally less at Rs 717.30 crore, against Rs 726.92 crore in the earlier corresponding period.

Total segment revenue for the year ended March 31, 2009, was Rs 1057.28 crore compared to Rs 1140.78 crore in the previous corresponding period. Revenue from the hotel segment accounted for Rs 1007.04 crore (Rs 1099.28 crore) while other segments accounted for Rs 50.24 crore (Rs 41.50 crore).

The Board of Directors of EIH Ltd has recommended a dividend of Rs 1.20 per share.

EIH Ltd chairman PRS Oberoi said in a release: "The financial year 2008-09 has been one of the most challenging in the company’s 59-year history. The credit crunch, the widening financial crisis, the increase in commodity and oil prices and significant exchange rate fluctuations have been contributing factors. The terror attacks on the company’s hotels in Mumbai further exacerbated business conditions."


PEOPLE| India's Best Chefs

This is according to Business Standard. The article lists the following as top 5 chefs (6 actually). The photos & the names dont match but we at know them so we are only listing the names.

The list is...

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5. Madhu Krishnan, Executive chef, ITC Gardenia, Bangalore (opens in September)
4. Bakshish Dean, Executive chef, The Park, New Delhi
3. Ritu Dalmia, Chef and restaurateur, Diva, Delhi
2. Imtiyaz Qureshi and Ananda Solomon (Master chef, ITC; executive chef, Taj President, Mumbai)
1. Hemant Oberoi, Corporate chef, Taj luxury hotels

Here is what we want to know.
HOW according to you is the best chef in India & why?
ALSO who is a chef to watch out for?
Leave your comments...

NEWS| MoT to announce revised hotel classification norms soon

Ministry of Tourism (MoT) is in the process of finalising new classification norms for the hospitality industry in India.

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The ministry has worked with Federation of Hotels and Restaurants Association of India (FHRAI) and Hotel Association of India (HAI), the two major representative bodies of the hospitality industry, to gauge revision in existing classification norms. Divulging details on the same, Sujata Thakur, Regional Director, India Tourism, Mumbai stated, “We have derived new classification norms based on city wise distinction. It mentions about a separate category of hotels: the super deluxe segment.” The new segment will include hotels like the Oberoi Amar Vilas, she informed.

The new classification norms will see relaxation and rationalisation in the F&B offerings and commercial outlets present in hotels. Besides, it will see stricter norms being implemented for sanitisation, hygiene, environmental and ecological concerns. The new norms will mention specific equipment that hoteliers are expected to use in order to make environmentally sound hotels.

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IDEAS| Water Saving

The situation is bad, everywhere.
As hoteliers we use water a lot. With the current crises what have you been doing about it? Leave your comments.

Here are some efforts from others...

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Kamlesh Barot, owner of Encore hotels, has introduced a subtle way of asking guests to save water.

"We have placed appeal cards in the rooms that request guests to save water in our hotel in Lonavla.

They can choose not to get their bed sheets changed and, thus, save water used for laundry."


Sanjeev Shekhar, general manager of Hotel Marine Plaza at Marine Lines, informed that guests rarely use bathtubs.

"Very few customers demand bathtubs as most of them are business travellers. Our hotel will undergo renovation soon and we plan to remove all bathtubs," he said.


Said Rishi Puri, general manager of Ramada Powai Hotel, "We have placed a sewage water treatment plant, which is used to nurture our lawns."


P R P Ramakrishnan, chief engineer, Taj Mahal Palace and Tower Hotel, who shared water-saving tips at a Hotel and Restaurant Association-Western India convention on Friday, said, "We need to save water be it a drop from the AC or the rainwater. We plan to start rainwater harvesting."


Alka Sharma, director (housekeeping), Oberoi Hotel at Nariman Point, has instructed her staff to avoid unnecessary flushing of toilets.

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PEOPLE| News| New occupants check into Taj corner rooms

Jyoti Narang, who was earlier chief operating officer of Gateway hotels, has been made chief operating officer of Taj luxury hotels in India. P K Mohan Kumar, former area director of IHCL based in Bangalore, has moved to Gateway hotels to fill the position vacated by Narang.

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Anil P Goel, earlier chief financial officer, has been promoted as executive director.
IHCL will now have two executive directors. Besides Goel, the other is Abhijit Mukerji, who is executive director in charge of hotel operations.

Yannick Poupon, from France, has filled the position left vacant by German Franz Zeller, former COO in charge of international luxury hotels, who left the firm.

Veer Vijay Singh, who was director operations of Taj GVK Hotels and Resorts, based in Hyderabad, has now been assigned the key role of COO of “upper upscale” brands. A 33-year-old IHCL veteran, Singh will be responsible for brands such as Vivanta and oversee a portfolio of 36 upscale hotels in seven countries.


PEOPLE| A management consultant-turned-restaurateur

An interesting read about success in the food business. here is an example of what it takes to succeed in our industry, PASSION!

Rohini Dey, Vermilion

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An economist by training, Rohini Dey worked at the World Bank and as a management consultant for McKinsey before becoming a restaurateur. She now operates two acclaimed restaurants, both called Vermilion, in New York and Chicago.

The restaurants are a fusion of Latin & Indian cuisines.

here is a glimpse of her success mantra

Prior to opening her Chicago restaurant, she interviewed 40 chefs before connecting with Chauhan. Likewise, she spent seven months scouting locations in New York, during which she visited more than 60 Manhattan restaurants to get a better sense of the local dining scene.

read the original article here