Hospitality Career E-Mag | Hotels & Catering Jobs

Kitchen Products | Electrolux Dito/Electrolux Professional Inc. TRK Combination Food Processor

2010-02-18T21:23:00.000+05:30

The TRK Combination Food Processor functions as both a vegetable slicer and food processor.

The unit dismantles without the use of tools and parts clean up in the dishwasher. Features include an ergonomic handle and an automatic start/stop function.

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Kitchen Videos | The Art of Sugar Craft

2010-02-14T23:41:00.000+05:30

Its Art. Nothing less! Watch!

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Kitchen Videos | Showpeels™ Piping Chocolate Demo with Stéphane Tréand

2010-02-13T23:38:00.000+05:30

Pastry Chef Stéphane Tréand demonstrates how to pipe chocolate onto silicone Showpeels for a quick chocolate design.

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Know | Destination Hotels & Resorts creates range of green practice approaches to group and meetings business

2010-02-10T00:00:00.000+05:30

Destination Hotels & Resorts has created a range of green practice approaches to group and meetings business to reduce waste, conserve water, better manage energy output and more.

Basic principles of waste reduction, water conservation and sustainable food and beverage practices will be supplemented with various more aggressive measures to suit levels of meeting planner interest. Some of the key principles include:

* Recycling stations and bins available in all meeting rooms.
* White boards instead of flip charts.
* Post-consumer recycled content paper for flip charts.
* Leftover conference supplies such as pens and paper donated or reused.
* Condiments offered in service vessels instead of individual packages.
* Local and in-season regional ingredients from sustainable suppliers and partners in menus.
* Bottled water sourced from within 750 miles of the hotel's location.
* Digital thermostats in meeting rooms.
* Organic food and beverage options as well as sustainable meat, fish, pork and chicken.
* Bio-based instead of plastic flatware and recyclable/biodegradable plates and cups.
* Alternative-fueled airport shuttles, free parking for hybrid vehicles and access to purchasing renewable energy certificates (RECs or green tags).

About Destination Hotels & Resorts

Destination Hotels & Resorts is an exceptional collection of resorts and hotels that spans the nation, highlighting the best of every region and every time of year. From exhilarating alpine adventure to blissful relaxation on a sun-kissed beach, there is a luxurious, pampered, personalized place awaiting your arrival. No matter where your journey takes you within Destination Hotels & Resorts' distinctive collection, you'll find an unparalleled commitment to service, the finest attention to detail, world class cuisines and personal touches that create a singular experience unique to each destination. Whatever it is you're seeking on life's travels, the journey begins here.

Editor | Tell us about your GREEN Practices. Get Featured!
editor@hospemag.com

Hospitality Know | Culinary Guilds | The Emirates Culinary Guild

2010-02-09T23:03:00.000+05:30

The Emirates Culinary Guild (ECG) is the UAE’s association of professional chefs. It is a non-profit-making organisation dedicated solely to the advancement of the culinary art of the UAE.

The ECG received its charter into WACS at a ceremony in Stavanger, Norway on June 28, 1994, during the WACS 26th World Congress. WACS endorses the ECG as the authorised UAE culinary institute. The ECG, thereby, has an international culinary focus and multi-national support for the staging of its various competitions, seminars and events.

The aims of the ECG, broadly, are:

To encourage and inspire junior chefs through training and competition.
To enhance internationally the culinary prestige of the UAE.
To encourage UAE nationals to consider a career within the hospitality industry.
The ECG’s competition calendar is spread over a two-year period. Within each period, as an absolute minimum, the Guild will organise: 12 MiniPlated competitions, 2 Junior Chef of the Year live-cookery competitions and 1 international Emirates Salon Culinaire. Competitors entering the various competitions can qualify for inclusion into teams that travel to various countries to represent the ECG in international professional culinary competitions. The Guild also awards bursaries to some competitors to enable them to travel abroad and receive work experience in high-class establishments.

In addition to the professional competitions and events, the Guild also liaises with Dubai Municipality and Government of Dubai Department of Tourism and Commerce Marketing in the organisation of various culinary expositions during the Dubai Shopping Festival and the Dubai Summer Surprises promotion.

The highlight of the ECG’s competition calendar is the biennial Emirates Salon Culinaire held in conjunction with the GulFood and Equipment Exhibition at Dubai International exhibition Centre . The four-day culinary extravaganza comprises cookery demonstrations, live-cooking competitions, live ice carving, buffet and banqueting showpieces, pastry showpieces and bakery and confectionery creations. The whole of the Emirates Salon Culinaire is an event dedicated to the celebration of food and its accoutrements displayed in all their pleasing forms. Entry to the salon competitions is open to all those professionally involved in the preparation of food, be it in hotels, restaurants, hospitals, the armed forces, police or other institutions.

Membership of the ECG is open to all of those professionally and solely involved in the preparation of food. Anyone interested in the ECG or its activities and requiring further information can contact by fax, or leave a voice message on 04. 3440568.

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Hospitality Research & Trends | Gen Y’s Dining Profile

2010-02-08T20:41:00.000+05:30

According to R&I’s 2010 New American Diner Study, Gen Y diners (those ages 28 and younger) …

… represent the only age group to buy more than three meals away from home each week, on average.

… have a need for speed. More than half (53.2%) say they consider speed to be one of the top three components of good service when they dine out.

… are twice as likely as those in other age groups to check out restaurant microsites; 30.2% say they visit them.

… are health-interested. More than one-third (37.5%) say that a wider choice of healthful menu items would make them more likely to eat lunch at a restaurant on weekdays. In comparison, only 26.7% of Gen Xers and 22.3% of boomers say more healthful options would spur weekday lunch visits.

… were significantly more likely than older consumers to say they’ve been sharing entrées as a way to reduce their check size. Nearly six in 10 (59.5%) say they split main plates to cut costs, versus only 40.6% of Gen Xers who say they do.

EDITOR | this is an american study, but considering our youth likes to ape the west in almost every other industry, this maybe an interesting study to look at ...

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Hospitality KNOW | The World Association of Chefs' Societies

2010-02-06T20:38:00.000+05:30

"WACS, the global authority on food"

The World Association of Chefs' Societies, or WACS in short, is a global network of chefs associations first founded in October 1928 at the Sorbonne in Paris. At that first congress there were 65 delegates from 17 countries, representing 36 national and international associations, and the venerable August Escoffier was named the first Honourary President of WACS.

Today, this global body has 72 official chefs associations as members, with three that just joined at the 31st World Congress in March.

The biennel congress is a hallmark tradition of WACS and has been organised in over 20 cities across the world throughout its illustrious 74-year history, WACS is managed by an elected presidential body consisting of the WACS president, vice president, treasurer, secretary general and ambassador honourary president, as well as a board of continenal directors that look after the regions of Asia, Europe, Africa, the Pacific and the Americas.

Mission Statement

The World Association of Chefs' Societies (W.A.C.S.) is a non-political professional organization, dedicated to maintaining and improving the culinary standards of global cuisines.

We accomplish these goals through education, training and professional development of our international membership. As an authority and opinion leader on food, W.A.C.S represents a global voice on all issues related to the culinary profession.

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KNOW HOTELS| Fortune Park Vapi

2010-01-26T20:55:00.002+05:30

The city of Vapi attracts several business travelers owing to its large number of industries. As it is Gujarat is one of the most industrialized states in India and attracts the cream of domestic and multinational investment flowing in the leading sectors of the economy.

Superbly located in the heart of the city, Fortune Park galaxy provides easy access to city's upscale business and entertainment hub.

This makes the hotel an undisputed leader in terms of its location and the world class facilities it offers the business travelers. It is a 14 year old property but tied up with FPHL in March 2000 commenced operation in Nov 2000 & has put in more than 4 years under the FPHL Banner.

Accommodations
Fortune Park Galaxy welcomes you with splendid architecture and uniquely designed guestroom retreats. Each of the 105 rooms can be described as contemporary, stylish and gracefully appointed.

Standard Rooms: The 75 Standard Rooms are casual, warm and inviting rooms with all the basic requirements like 24 hours room service, Wi-Fi connectivity etc.

Fortune Club Rooms: Our Fortune Club Rooms provide an extra dash of luxury with some distinguished facilities like direct STD/ISD, hair dryers and magazines. Along with the facilities, all the 18 rooms provide a spectacular view of the city to engage you in a dialogue with the beautiful surroundings.

The Fortune Club rooms pioneer a tradition of discreet hospitality, setting a premium standard of efficiency and business related services that include Tea Coffee Maker, Hair dryer & weighing scale on request and 4 Magazines in room.

Cusines & Restaurents
Enjoy an ever-evolving menu while enjoying all the pleasures of a great dining experience:

Orchid: An array of culinary delights and sumptuous buffets make this Multi-Cuisine Restaurant an ideal venue for a luncheon meeting and a relaxed dinner. You can also choose from a wide 24*7 Ala Carte menu to relish the food of your choice. Moreover, the restaurant makes your dinner even special as we have a live two piece band playing enchanting music.

Fortune Hotel Galaxy, Vapi

National Highway No.8,
G.I.D.C.
Vapi - 396195
Tel: 0260-3988444
Fax: 0260-3088686
e-mail: galaxy@fortunehotels.in

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KNOW COMPANIES| Absolute Hotel Services

2010-01-17T22:51:00.000+05:30

About

Absolute Hotel Services Co., Ltd. is a company based in Bangkok, providing hospitality services, consultancy and management.

Approach

* Providing a unique range of hospitality services and consultancy and on an a la carte basis. Tailor made partner centric solutions.
* We work closely and openly with our partners, ensuring that we deliver honest and result focused solutions.
* Being a fresh company, we pride ourselves on our friendly and personal approach as well as in-depth understanding of the industry. Our underlying value is our team and what that team can achieve on behalf of our partners.

Mission

* To operate hotels and resorts providing all hospitality related services from our partner’s perspective ensuring the required results are met and even exceeded.
* To provide tailor made solutions to the specific desires of our partners.

Services Include Consultancy | Management Services | Training Services

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KNOW| Design| Marriott introduces ‘Greatroom’ lobby design

2010-01-09T00:23:00.000+05:30

Marriott Hotels has introduced a new style of open plan lobby at its Portsmouth Hotel. The new ‘greatroom’ design removes traditional architectural barriers and divides the lobby space into open plan zones where guests can choose to work, relax, drink or dine.

According to Marriott, “The multi functional open plan scheme is designed to reflect modern lifestyles acknowledging that customer requirements and the way people work have changed.”

Already implemented at 50 hotels worldwide, Marriott is planning to introduce the new style of lobby at all of its full service hotels by 2012.

At Portsmouth separate zones are defined by different seating, tables and colours all designed in a sleek modern style.

Zones featured include:

• The individual zone for guests to relax, read, enjoy a coffee or a light snack
• The social zone, centred around the bar and restaurant
• The guest service zone, where customers can check-in

Wireless connections in the lobby enable customers to connect to the Internet and plug laptops into electrical sockets concealed near seating areas.

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KNOW| STR Global Reports Asia/Pacific Hotel Pipeline | India (6,355 rooms)

2009-12-21T22:56:00.000+05:30

The Asia/Pacific hotel development pipeline includes 975 hotels comprising 232,680 rooms

key markets,

Shanghai, China, (13,057 rooms);
Thailand (8,849 rooms);
New Delhi, India (6,355 rooms);
and Beijing, China (6,326 rooms).

Source

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Terms & Terminologies (Food & Beverage Service) | serviette (noun)

2009-12-19T15:07:00.000+05:30

serviette (noun) a square of paper or cloth for wiping fingers and lips at the table Help yourself to a serviette from the dispenser on the counter.

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Terms & Terminologies (Food Production)| Stock (noun)

2009-12-19T14:56:00.000+05:30

Stock (noun) water in which meat, bones or vegetables have been boiled slowly, used for soups and sauces; also called bouillon

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Terms & Terminologies (Food & Beverage Service) | maitre d'hote (noun)

2009-12-18T15:09:00.000+05:30

maitre d'hote (noun) the head waiter The maitre d'hote is in charge of all the waiting staff.

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Terms & Terminologies (Food Production)| Sear (verb)

2009-12-18T14:50:00.000+05:30

Sear (verb) to grill or fry food at a very high temperature, very quickly

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Terms & Terminologies (Food & Beverage Service) | table d'hote (noun)

2009-12-17T15:08:00.000+05:30

table d'hote (noun) a fixed choice of dishes, at a fixed price Table d'hote gives you less choice, but also costs less.

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Terms & Terminologies (Food Production)| Seal (verb)

2009-12-17T14:45:00.000+05:30

Seal (verb) to fry the outside surface of a piece of meat so that the juices are kept inside the meat

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Terms & Terminologies (Food & Beverage Service) | ramekin (noun)

2009-12-16T15:05:00.000+05:30

ramekin (noun) a small china dish for serving individual portions of butter Butter is served at the table in a ramekin.

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Terms & Terminologies (Food Production)| Quiche

2009-12-16T14:44:00.000+05:30

Quiche (noun) a baked tart filled with beaten eggs and other ingredients

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Terms & Terminologies (Food & Beverage Service) | canapés (noun)

2009-12-15T15:02:00.000+05:30

canapés (noun) small pastries with a savoury topping, served with drinks Trays of canapés were offered with drinks during the reception.

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Terms & Terminologies (Food Production)| Parboil

2009-12-15T14:43:00.000+05:30

Parboil (verb) to boil food until it is only half-cooked

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Terms & Terminologies (Bar) | draught (adjective)

2009-12-14T15:02:00.000+05:30

draught (adjective) beer pumped from a barrel, not poured from a bottle A pint of draught bitter, please.

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Terms & Terminologies (Food Production)| Giblets

2009-12-14T14:42:00.000+05:30

Giblets (noun) the heart and gizzard of a chicken, usually packed in a bag inside an oven-ready chicken

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Terms & Terminologies (Bar) | digestif (noun)

2009-12-13T15:01:00.000+05:30

digestif (noun) the French term for a liqueur We have several digestifs - Cointreau, Drambuie, etc...

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Terms & Terminologies (Food Production)| Casserole (noun)

2009-12-13T14:41:00.000+05:30

Casserole (noun)
a dish made by cooking food in liquid in an oven Home-made lamb casserole is our most popular dish in the winter

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