Post-Covid Management Rules For The Hospitality Industry In The Sub Continent– The Way Forward! by Alex Koshy, Vice President, Ummed Hotels India

Alex Koshy, Vice President, Ummed Hotels India

In light of the Covid Pandemic that has engulfed the world at large, the Hotel industry especially in developing countries, will be seeing visibly pronounced changes that is bound to last for a prolonged period of time. These changes may be quite far-reaching and can range from the way hotel properties are designed to the way it is managed.

The pandemic has forced us to think of novel ways of managing resources and innovative ways of ushering business. These changes are likely to stay and may well be the harbinger of what can be called as the age of the Post-Covid Management principles and processes. We are witnessing a transition which is inclined towards more of outsourcing and asset light options.

Outsourcing and Asset Light options

Outsourcing and asset light are probably the key words or mantras that the future leaders of the Hotel Industry will be trained to look out for. Key operations such as housekeeping has never been considered as an outsourceable option, especially in this part of the world. However, as part of the asset light scheme, there is a high likelihood of witnessing operators negotiating for full packages, whereby, rates will be fixed for a complete service (including manpower, linen, laundry, pest control and gardening). Per room cleaned costs will be agreed upon whereby the hotel doesn’t lose out even at low occupancy. Kitchen, another department which we were shy to outsource will in all likelihood see truly drastic change where every perishable item is delivered and only requires to be put on the plates by the kitchen staff. From the morning bakery to the confit of meat, you will see that every item comes in tins or frozen. Cooking methods will change, as a consequence of which, wastage will reduce and staffing be done differently.

Niche Markets

Another shift may be that hotels will stop being all-rounders and will focus on building their niche markets. A business hotel will be content being just that and not try and be a hotel that ALSO serves Michelin grade food, hosts big fat weddings and has an Ayurveda doctor in the premises! Speciality restaurant within hotels might make way for a multi-gym which is open for public and the break out rooms will probably become office spaces with shared work desks. More emphasis will be given on the square foot used versus the revenue generated model.

Centralisation

Brands which have multiple properties in a certain kilometre radius will have central units which cater to all their hotels. This can be witnessed in engineering, IT, laundry, food production, human resources, sales and marketing and finance. Gone are the days where you have the luxury of having multiple IT resources guiding guests on how to access wi fi or changing printer cartridges.

Engineering departments will become more efficient whereby you will witness a single person managing the show with the support of the central team.

Redefining luxury

Three decades ago, luxury was defined in the quality of wood used and the thread count of your linen, the expensive art forms, flooring and fabric that adorned your surroundings. However, we now see a shift in design where minimalistic has become the new definition of luxury. Going forward, we can expect to see this trend to extend to all departments. The Investors will give more emphasis on building sustainable and energy efficient properties with plenty of technological features, which in turn will increase efficiency. Google home and Alexa will become the most basic feature of any new built property. Self-cleaning tanks, drip irrigation and other cost-effective means will become the standard.

Staff Changes

The concept of hourly wages and reliance on part time staff will increase. The sales and marketing department will shrink with more focus on technology to deliver messages. Digital marketing will largely replace the daily sales calls. Individual monitoring and checklists will replace supervision.

Travel desks and concierge service will be available only at a select few hotels. Dispensers and vending machines will become fashionable be it for bathroom amenities or late-night munching.

Gone will be the days where you find rooms, multiple restaurants, spa, health club, night club, beer garden, whiskey lounge, cigar room, convention centre in one complex. Hotels will identify their USP and focus primarily on that segment.

The Shift

The Pandemic has taught the investors to run their properties in a more sustainable manner without compromising on the profitability. Covid 19 has been an eye opener for brands who have realigned their strategies to become more in sync with the investor’s interests. While guests and vendors have become more wiser (negotiating further and further), the hotel staff has realised that the only way forward is to be multi-skilled and multi-flexible.

The Only constant

As we are often reminded, change is the only constant and as we have proven again and again, we all have it in us to take all the changes in our stride and adapt and evolve as is necessary.

And so, let us hear it for a better tomorrow!

In Room Dining : An Integral Part of Food & beverage Service! By Vivek Salhotra

In-Room Dining

Room Service: It implies serving food and beverage in guest rooms of hotels. Small orders are served in trays. Major meals are taken to the room on trolleys. The guest places his order with the room service order taker.

The waiter receives the order and transmits the same to the kitchen. In the meanwhile, he prepares his tray or trolley. He then goes to the cashier to have a cheque prepared to take along with the food order for the guests’ signature or payment. Usually, clearance of soiled dishes from the room is done after half an hour or an hour. However, the guest can telephone Room Service for the clearance as and when he has finished with the meal.

There are two types of Room Service:

      Centralized:     Here all the food orders are processed from the main kitchen and sent to the rooms by a common team of waiters.

    Decentralized:  Each floor or a set of floors may have separate pantries to service them. Orders are taken at a central point by order-takers who in turn convey the order to the respective pantry.

The guest may call for service by pressing a button that lights up a series of colored lights in the corridor or alternatively lights up a panel in the floor pantry divided into numbered sections denoting the rooms. The customers may telephone directly to the floor pantry or to the reception or the restaurant or dining room.

MOBILE: This type of operation is found in resorts. In resorts, there are mobile vans that go to the cottages and prepare the food in front of the guests or bring prepared food in it.

DUMB WAITER: Dumb waiter is a specialized elevator for room service. Mainly used in countries which are technically improved and have a shortage of manpower. They are of 3 types

-one in which there is a waiter standing in the elevator and prepares the food inside the elevator and goes to the room and serves.

-The second one is in which the elevator along with the prepared food opens into the floor pantry and the food is served from the floor pantry to the guests in their rooms

-The third one is found in really technically improved countries in which the elevator along with the prepared food opens into the guest room and the food is directly served to the guests

Features

1. 24 hrs room service in very good hotels

2. Room service is multi-cuisine in nature- Except items which need a lot of garnishing, are not served at rooms because by the time it reaches the room it won’t be in the proper condition. Even noodles and pasta are not served

3. All meals- The various meals one has in a day are served. E.g. Bed Tea, Afternoon Tea etc.

4. Dearly priced- It is priced more because it is served at the rooms and even lot of effort and equipment are required for the transportation of the food

5. Low turnover- The majority of the resident guests only take breakfast in their room which is much cheaper. They may have their lunch or dinner outside. Room service depends on the number of resident guests. And even there is no way of promoting room service in a hotel as in restaurants they do by advertising

6. Dispense Bar/ Mini Bar- A bar situated in the back area of a restaurant or in the pantry is known as Dispense Bar. The bar situated in the restaurant is known as American Bar or Cocktail Bar. A small refrigerator inside the room stocked with mineral water bottles, soft drinks and alcoholic beverages is known as a minibar.

7. Ordering through the phone- Order taker is one of the most important people in-room service. An order taker should be attentive and listen properly to the guest and should repeat the orders

The pantry from which the floor service staff operates may be linked to a mini stillroom and holds the equipment required for the preparation and service of any meal. This equipment should include:

•    Sink unit

•    Hotplate

•    Refrigerator

•    Loft to the central kitchen

•    Salamander

•    Open gas rings

•    Small still set or other coffee making machine

•    Cutting boards

•    Knives

•    Storage space shelves and cupboard for china

•    China

•    Silverplate, hollowware

•    Cutlery. Flatware

•    Glassware

•    Cruets, Worcester sauce, sugar, etc

•    Linen

•    Gueridon trolley

•    Chafing lamps and Suzette pans

•    Wine service equipment

In some hotels breakfast service is available, in this menu itself acts as an order which when completed is hung on the outside of the guest’s bedroom, the bottom portion of the card is detachable and sent to the billing office for charging the guest’s account. The remaining portion goes to the central kitchen. Trays are then made up and delivered to the room within the appropriate time range.

Doorknob card: A card that can be hung on the doorknob mainly for breakfast. During or at the morning most of the guests order for breakfast and there is fewer few of order takers so guests can order their breakfast through Breakfast Doorknob Card.

Breakfast Basic Set Up On The Tray

These are the step-by-step what you need to do on Breakfast Basic Set Up On The Tray preparation. Be very focus in every detail because these steps will make your routine operation very effective and efficient. Will anticipate guests’ complaints and guard your company's standard of performance in an excellent way. These standards could vary depends on your company situation and conditions but this guide of Breakfast Basic Set Up On The Tray is used in so many 5 stars hotels all around the globe and been tested for many years with so many compliments earns. Focus on the details is key before you deliver anything to the guest’s room and start your service role. Teamwork will make your service PERFECT!

•    Tray is ready with a neat and clean tray mat.

•    Set up the tray with the following things.

1. Flower vase on the tray

2. Salt &Pepper

3. Sugar bowl (white sugar, brown sugar, sweet low, and candela)

4. Preserves and butter before you pick up the food

5. B&b plate.

6. Cutlery folder ready with bread and butter knife Main course fork and knife and dessert spoon.

7. Coffee cup with underline and teaspoon

8. Milk creamer with the coffee or tea orders as per the guest requirements.

9. Juice glass.

•    All hot and cold food should be covered with the plate cover as soon as picked from the kitchen.

•    Service napkins to be used for placing hot food or for other services

Order Taking Useful Sentences

•    Just a moment, please

•    Bear with me one moment, please

•    May I put you on hold, please

•    Allow me to transfer you to the …….department

•    Thank you for your patience

•    My pleasure

•    Certainly

•    With pleasure

•    It’s my pleasure

•    Thank you for calling,

•    We will take care of it

•    It will be taken care of, Mr. ……

•    Our minibars contain soft drinks, beer, mineral water, …..

•    We offer top-branded/ Premier Grand Cru wines, such as……

•    We have a great selection of wines, which can be accompanied by your meal

•    We are pleased to know that you have enjoyed your breakfast

•    We boast exquisite dishes, such as…….

•    All our meals displayed on our menu list are succulent/ scrumptious/ tasty

•    We have a wide range of homemade & appetizing cakes, tarts, cookies, chocolates, etc.

•    Have a pleasant/ marvelous/ fantastic/ majestic day!

•    Enjoy your breakfast/ lunch/ dinner!

All those order-taking useful sentences are commonly used for order taking in the restaurant or other food and beverage outlet also including room service department in the hotel when an order comes by phone from the guest rooms. These order-taking useful sentences have been used for a long time ago with full manners to answer or questioning guests regarding any information the guest needs. Practice with these order taking useful sentences and learn for more conversation applied and make your performance grow up as well as your career in your industry. These order-taking useful sentences also will make great impact for your guest during in the Hospitality industry. Practice your order taking useful sentences every day to build your habit for your future improvement and as well develop your personality to become warm and polite full with manners.

Basic Steps in Entering a Guest Room

•    When approaching the door of the room you will enter make sure you know the guest’s name.

1.    HOW? Check a vacant room report, ask the Butler on the floor, call the operator or front office to check in the system.

2.    WHY? It is an international basic standard to use the guest’s name all the time.

•    Observe the signage on the door (DND/Service Room)

1.    HOW? Look at the panel beside the door where you swipe your master key to get in.

2.    WHY? We do not want to disturb a guest if they have placed the DND sign-on.

•    Check if the room is not double locked

1.    HOW? Swipe the key and see if the red light appears and there is no sound of the lock opening.

2.    WHY? If it is early in the morning or late at night the guest might not want to be disturbed and did not place the DND sign. It would be then better to ask the Butler to call the guests room to see if the guest doesn’t mind that someone comes in.

•    Ring the bell once and wait for 10 seconds. Announce the department and wait for another 5 seconds.

1.    HOW? Press the bell picture on the panel near the door. (Do not press to hard as the panels are delicate).

2.    WHY? We have to wait as the guest might be in the bathroom, on the balcony or getting changed. We also want the guest to know who is waiting at the door and for what reason.

•    If the guest opens the door say ‘Good Morning Mr/s. guests name I am your name from your department may I state your purpose in the room’. Proceed if the guest agrees or come back at the requested time

1.    WHY? We want to make sure that we use the guest’s name, and they know who you are, and what you are going to do in the room. Remember to be very clear when you speak as some of the guests do not speak English very well.

•    If there is no response from the room repeat the above-mentioned step.

1.    WHY? We have to give the guest adequate time and not rush them or they might be watching T.V and did not hear the first time or in the bathroom having a shower and not hear the bell

•    Open the door slowly, knock twice and announce your department again. Only open the door till you can see the first light switch

•    Check the bathroom and if the door is locked then knock again and announce your department.

•    Check the bedroom and the balcony to reconfirm that there is no guest on the room. When you reach the wardrobe area, announce your department once again.

•    If there is no one in the room proceed with task.

IMPORTANT THINGS TO REMEMBER

•    Always use the guests name wherever possible.

•    Never fully open the door when entering without the guest having opened the door for you.

•    Always give the guest enough time to get to the door.

•    Check the bathroom and the balcony for guests sitting outside.

•    Never block or obstruct the doorway or corridor with whatever equipment you are going to use.

•    For Housekeeper’s always hang the ‘Make Up’ sign outside the door.

•    Help your colleagues out; if you see that there is clearance or guest laundry in the room inform the relevant department.

•    The main differences between laying a tray and a table for the service of breakfast are as follows:

•    A tray cloth replaces the table cloth

•    Underplates are usually left out because of lack of space and to reduce weight

There will be no ashtray or table number on the tray.

Brief About Writer:

Vivek Salhotra

Assistant Professor in Shree Hanumat Institute of Management and Technology. He started his career with Oberoi's Clarkes as a trainee which is the first property of Oberoi's since 1898, and his first job was with The Oberoi Cecil as a Front Office Assistant, in Shimla. He worked with Chili's Gurgaon, A Taxmax cuisine Restaurant, BRD College Roorkee Uttarakhand, Hotel Altius Chandigarh, and The fern residency Chandigarh, After a decade in the industry he moved to Academia in KC group Nawanshahr, Punjab as an Assistant Professor, the journey of Academia starts from here, worked with Chandigarh Group of colleges and now working with Shree Hanumat IMT.

Ingredient Ideology | Catching up on Carrots By: Dr. Kaviraj Khialani- Celebrity Master Chef.

Carrots are one ingredient that is so commonly used in our day to day cooking and finds its way into our kitchen in a number of ways and transforms itself into varied delicacies from simple to delectable ones too!

While for some of us carrots go perfectly well into a fresh squeeze with add ons turning it into a perfect liquid power punch to start the day to others it is a nice crunch to munch with their meals and in between to fill the gaps. There are a few of us of course who love to have it in the form of subzis, adding it into pulao, biryani, raita & even into soups, salads & sweets!

Carrots are a bunch of essential nutrients must for our body and benefits galore to catch up on. For me it has been there in a number of ways to work on with and relish it too from variations to my simple carrot juice to cumin crusted carrot sticks, gajar aur soy baked dish, carrot and quinoa salad, Tadkewala gajar aur palak ka raita & many more!

TOP 10: Health Benefits of Carrots:

1. Good for the eyes, rich in vitamin A, prevents stroke.

2. Helps reduce high blood pressure problems.

3. Assists in maintaining good digestive health.

4. Immunity booster for our body.

5. Helps to regulate our blood sugar levels.

6. Prevents macular degeneration & cleanses the body.

7. Glorifies the skin, powerful antiseptic & anti-aging ingredient.

8. Good source of beta-carotene, potassium.

9. Carrots are a low glycemic index vegetable.

10. Contains pectin which is a form of soluble fiber, it also contains 90% water and 10 % carbs.

Top 10: Culinary uses of Carrots in the Kitchen & Bakery:

Though we are aware of some of the classic ways of using carrots in our kitchen here are some twisted ideas as well to add to our plates!

1. Carrot, Grapes & Purple Cabbage salad tossed within a dressing with sweet lime, sea salt, a dash of honey & a sprinkling of roasted crushed peanuts & pumpkin or flax seeds.

2. Carrot & Pumpkin Shorba- a perfect cuppa on a cool chilly evening a pureed soup tempered with cumin, curry leaves & a hint of coconut milk to add to its flavor.

3. Gajar Aur Mattar Ka Tava Pulao – a good way to toss up leftover white rice with a tadka of turmeric, mustard & hing and a good handful of coriander leaves and roasted crushed peanuts to add to the crunch.

4. Hari Bhari Gajar Ki Subzi – a simple variation to our daily routine way of making a veggie, try carrots with soy chunks in a base of whole red chilies onion, garlic, little curd, spices & a good handful of blanched spinach leaves, pureed and laced into the subzi, have this one with phulkas!

5. Carrot & Methi ka Parantha- Try a mix of flours like makai ka Atta, whole wheat flour, soy flour & add a little shahi jeera and Kasuri methi to the dough, for the filling use grated carrots with chopped methi leaves in a quick toss with oil and ginger-garlic-green chilies and add in a little grated sweet potato and a dash of crushed black pepper and stuff them into the paranthas for a change well deserved.

6. Baked Carrot & Raisin Muffins with a combination of whole wheat and oatmeal flour finished off with a dusting of cinnamon & brown sugar dust, great to go with a nice hot cuppa coffee!

7. Honey Glazed Carrot & Cardamom Pancakes topped with walnut and date crumble, served with a nice warm chunky dark chocolate sauce, garnished with sliced fresh strawberries! I’m sure you loved this one, sounds like a plan for Valentine isn’t it?

8. Gajrela Baked Mini Samosas with a Kiwi Chili Chutney- our Favourite gajar ka halwa, wrapped in a sweet samosa Patti, baked to perfection and served warm with a fresh kiwi, mint, honey & chili salsa sauce, that’s something you must try!

9. Baked Gajar Halwa with Brownies served with a Rum & Raisin Sauce- This one is surely going to have your guests ask for more…a nice delicate gajar ka halwa, layered with crumbled chocolate brownies, add a little regular vanilla sponge as well if desired to balance it, and a nice drizzle of homemade desi rabdi with a nice handful of nuts, cover it and bake for 15 to 20 mins in a medium-hot oven, serve it warm with nice honey, rum and raisin sauce garnished with glazed cherries.

10. Gajar Aur Gulkhand Ki Mithaas- an awesome carrot halwa converted into a mousse concept blended with china grass to set it and Gulkhand to add its touch and taste in between the layers, top it up with a nice coconut praline/crushed chikki for garnish, serve it chilled.

Here are a couple of simple & tasty carrot recipes for our readers to try and stay fit!

Recipe:

1] Casanova Carrot Salad

Ingredients

For the Base of the Salad:

Assorted shredded cabbage/ torn lettuce leaves- 1 cup

For the Body of the Salad:

Carrots- 150gms, grated.

Boiled chickpeas- 1 cup

Chopped green chilies-1/2 tsp

Chopped deseeded tomatoes- 1 small.

Celery- 3 to 4 tbsp. cut into small pieces

For the dressing of the Salad:

Olive oil- 1 tbsp.

Lime juice/sweet lime juice- 3 to 4 tbsp.

Mustard paste-1/2 tsp

Sea salt/ pink salt/rock salt- ¼ tsp

Mint leaves to 10 torn.

Honey- 1 tsp

Roasted crushed cumin powder-1/2 tsp

Dash of chili sauce-1 tsp

Crushed black pepper-1/2 tsp

For the garnish of the Salad:

Assorted fresh herbs/microgreens.

Assorted nuts/ seeds of your choice.

Sliced green/black grapes/ shavings of parmesan etc.

Method:

1. prepare all the ingredients for the salad.

2. assemble the dressing in a mixing bowl, mix well and toss up the body with the dressing.

3. arrange the base on a serving plate and arrange the salad and garnish, serve immediately.

Chefs Variations:

1. for the non-veg options in the same salad try adding some sliced chicken salami/ham/ cubes of boiled eggs.

2. to add some more nutritive value in the dressing add some ripe papaya puree into the dressing as above.

3. try adding a choice of seasonal fruit as well like grapes, strawberries etc into the salads to balance it.

Recipe-

2] Orange Mystic

Ingredients:

Carrots- 200gms, peeled & roughly cut

Sweet potato- 1 no, peeled, cubed

Olive oil-1 tbsp.

Garlic- 1 tsp chopped

Spring onions-2 small chopped

Salt and pepper to taste

Veg stock- 4 to 5 cups

Assorted herbs of your choice tsp

Fresh orange juice- ½ cup

Fresh cream/sour cream/vegan cream- 1 tbsp.

Fresh mint/herbs for garnish.

Method:

1. prepare all the ingredients for the soup.

2. heat olive oil in a pan add in the garlic, onions & saute for 1 min and add in the carrots and sweet potato.

3. add in the seasonings and herbs to taste and vegetable stock/water and allow to come to a boil.

4. simmer for 15 to 18 mins, remove from flame and allow to cool.

5. puree the soup, strain it and bring it back to a boil.

6. check for seasonings, adjust texture as needed and finally add in the orange juice and turn off the flame.

7. serve the soup hot garnish with fresh herbs.

Chefs Variations:

1. Try adding assorted veggies of your choice with carrots in the soup like yellow pumpkin, peas, Bottlegourd, also try using lemongrass to flavor the soup.

2. For the non-veg options use boiled boneless chicken cubes or shreds for the garnish and use chicken stock to prepare the soup.

3. The same soup can be enjoyed chilled during summertime, portion it into shot glasses & add a dusting of crushed cumin and rock salt with a few fresh basil leaves for garnish.

Brief About The Writer:

Dr. Kaviraj Khialani- Celebrity Master Chef, is a Mumbai based Author, Writer, Healthy Eating - Lifestyle Specialist, Food Designer, Academician & having mastered over 33 International Cuisines, is also a Food & Beverage Consultant. He has worked with esteemed properties like the Taj Group of Hotels, Kuwait Airways to name a few, he has been awarded several Global and National Awards for his outstanding performance in his chosen field he loves to share his knowledge and experience of over 2 decades with the Food & Hospitality Industry.

Ingredient Ideology | Sprouts: A bowl of Goodness & Health! BY: Dr. Kaviraj Khialani- celebrity master chef

It’s always good to have a varied choice of ingredients on our plate be it the fresh pick of the day or a simple meal keeping in mind the nutrient balance and colors to get appeased by and prepare the palate to a treat!

Sprouts are one of my all-time favorite choices to work with be it a breakfast or an evening snack or even a quick toss salad in minutes, it has always been a value-added pop in since it has a bunch of beneficial qualities that can help us to stay fit and be healthy.

I often came across guests who loved sprouts in various forms and would love one of your meals per day to include a good handful of them at their best ideally not to be cooked too much. Having tried a number of legumes and pulses in their sprouted form not only added a bit of spark into the new format of the dishes but also offered a single new variety per day to add into the recipes and present something better than the previous day.

For most of us, sprouts start from the green moong sprouts to the long Chinese version of the sprouts ones which go well into spring rolls, stir-fries & noodles.

Health Benefits of Sprouts:

To list a basic variety of sprouts from the moong, alfalfa, lentil sprouts, kidney bean sprouts, soybean sprouts, wheat sprouts to the black-eyed bean sprouts and the like there is a whole lot of variety available.

Sprouts are rich in folate, a good choice for pregnant women.

They also prevent constipation and keeps the track clear.

They are rich in fiber, vitamins like A, C, K making them a great source of nutrients

Sprouts are also rich in omega-3 fatty acids, zinc, magnesium, iron & calcium.

It is a rich source of enzymes and essentials for good health.

Sprouts also assist a lot in weight loss management, helps lower cholesterol.

Is a good immunity-boosting ingredient, low in fat.

It is also beneficial for our eyes, skin & bones, they not only increase the blood circulation but also prevents thickening of the blood.

Culinary Uses of Sprouts:

• Most of us love sprouting our own varieties and it’s fun to wait and see them germinate and grow in the muslin cloth and looking at them all set to be eaten is a great feel by itself.

• Chickpeas, red lentils like orange masoor, usal & the varieties are quite popular with us in Indian cooking as well.

• Sprouts can add well into soups, ideally the clear ones.

• Toss them up in a combination fashion in a light lemon, honey, ginger dressing & few bits of fresh fruits, tomatoes, etc on a bed of crispy lettuce is good to go.

• Some like it steamed a little as well with some add-on flavors like fresh basil, nuts, a few spices, sauces, etc.

• They are a good option to add into various stir fry recipes from the Chinese, to the Malaysian stir fry, the Mongolian hot pot also includes a good crunch from the sprouts.

• I also like to add them into a Buddha bowl, the Burmese Khow-Suey, and also into Thai curries as they just give me that perfect touch of crunch in them.

• Sprouts in a simple egg fried rice with spring onion greens taste good too.

• Sprouted choice of ingredients with cream cheese in mini cocktail samosas, veg cigars, stuffing for parathas, etc.

• Sprouts in a raita format with crushed peanuts and mint leaf with a touch of roasted crushed jeera are just awesome.

• Add a few sprouts to a coconut-based Indian style curry and have it with steamed white rice, it’s amazing.

• Sprouts with fresh methi in a pulao or a steamed rice preparation with tomato rice tempered with curry leaves and mustard seeds are simply awesome to have with a bowl of rasam.

Here are a couple of my recipes for our readers to try out and enjoy the spirit of sprouts!

Recipe -

1] Fruity Sprouts Salad

Ingredients

• Green moong sprouts/ or any of your choice- 2 cups,

• washed and steamed for 2 to 3 mins- optional.

• For the base of the salad:

• Assorted lettuce leaves- 2 cups

• For the body of the salad:

• Assorted sprouts- 2 cups

• Green/black grapes- ½ cup sliced

• Mint leaves- 10-12 nos

• Apple- ½ no, cubed

• Cucumber- ½ cubed

• Tomato-1/2 no, cubed

• For the dressing:

• Lime juice- 2 tbsp

• Black salt/ pink salt- 1/2 tsp

• Orange segments- ½ cup

• Olive oil-1 tbsp

• Honey- 1 tbsp

• Flaxseeds/ chia seeds/ pumpkin seeds- 1 tsp of your choice

• Black/green olives- 2 to 3 no for garnish

Method:

1. prepare all the ingredients for the salad.

2. in a salad bowl, combine together the sprouts with the other parts of the body of the salad.

3. add in the ingredients for the dressing and toss well.

4. prepare a bed of crispy lettuce leaves and portion it out.

5. add seeds/leaves or garnish as per choice and serve.

Chefs variations: for non-veg- can try boiled cubed eggs, sliced chicken sausages, ham, or salami.

Also try adding saute prawns, lobster, or crab meat as well in a salad with sprouts for a nice texture and crunch.

Also, try using a little garlic and ginger/ lemongrass/ basil and other fresh herbs as a part of the dressing.

Recipe-2 :

QUICK TOSS SPROUTS WITH PEPPERS

Ingredients

• Sprouts- 2 cups, assorted/ of your choice.

• Olive oil- 2 tbsp

• Garlic-1 tsp chopped

• Lemongrass- 3 to 4 pieces

• Red/green/yellow bell peppers- ½ each, cut into thin slices

• Shallots- 4 to 5 nos, peeled and cut into quarters.

• Broccoli- 4 to 5 florets- blanched

• Yellow zucchini- ½ cup, cubes

• Salt and pepper to taste

• White vinegar-1 tsp

• Soy sauce- 1 tsp

• Red chili sauce- 1 tsp

• Mixed herbs- 1 tsp

• Roasted crushed peanuts- 2 tbsp

• Spring onion greens- 2 tbsp garnish.

Method :

1. prepare all the ingredients for the tossed recipe.

2. heat oil in a pan, add in the shallots, onions and cook for 20 seconds, add in the veggies, sprouts and seasonings, sauces and toss well.

3. cook on a medium-high flame for 3 to 4 mins.

4. add in the peanuts and spring onion greens and serve hot.

Chefs variations:

Try adding sliced boiled chicken into the toss recipe.

Prawns, fish, assorted seafood also works well.

Marinated tofu or paneer can be a good choice too.

Try adding a little brown sugar and a little schezuan sauce to the same dish.

****************************************************************************************************************

Brief About The Writer:

Dr. Kaviraj Khialani- Celebrity Master Chef, is a Mumbai based Author, Writer, Healthy Eating - Lifestyle Specialist, Food Designer, Academician & having mastered over 33 International Cuisines, is also a Food & Beverage Consultant. He has worked with esteemed properties like the Taj Group of Hotels, Kuwait Airways to name a few, he has been awarded several Global and National Awards for his outstanding performance in his chosen field he loves to share his knowledge and experience of over 2 decades with the Food & Hospitality Industry.

A customer at an Ohio restaurant left a $5,600 tip to split among the entire staff for Christmas

A customer left the employees of Souk Mediterranean Kitchen a $5,600 tip

Employees at a restaurant in Ohio received a Christmas gift they didn't see coming when a customer left a $5,600 tip for the entire staff to split.

The guest, who asked the restaurant to allow him to remain anonymous, was dining at Souk Mediterranean Kitchen in Toledo on December 12 when he left the massive tip for all 28 employees -- including those who were off that day. After dividing it, each staff member took home $200.

"There was a lot of tears, I'm tearing up now talking about it," Moussa Salloukh, Souk's owner and chef, told CNN. "Your restaurant staff becomes your family and everyone cares about each other. I've been staying out of the kitchen to give employees hours to get through and put gifts under the tree for their kids, so this was so huge for us."

source

Marriott International Provides Updates on Sustainability and Social Impact Progress

Marriott International, Inc. (Nasdaq: MAR) ("Marriott") today released its 2020 Serve 360 Report presenting data from 2019, including progress toward the company's 2025 Sustainability and Social Impact Goals. The Report can be accessed here.

In support of the United Nations Sustainable Development Goals (SDGs), Marriott's sustainability and social impact platform, Serve 360: Doing Good in Every Direction, guides the company's commitment to make a positive and sustainable impact wherever it does business, delivering value for associates, customers, owners, the environment, and communities around the world.

In addition to showcasing data on company diversity, environmental footprint, volunteerism, and other environmental, social, and governance (ESG) activities, 2019 highlights include:

• Trained more than 725,000 associates in human trafficking awareness since 2016, in pursuit of the company's goal to train 100% of on-property associates by 2025

• Achieved goal of spending $500 million at managed hotels and above-property with women-owned businesses one year ahead of schedule

• Launched efforts to replace single-use toiletry bottles in guestroom showers with larger, pump-topped bottles - when implemented across the globe in the future, expected to prevent about 500 million tiny bottles from going to landfills annually - in support of Marriott's goal to reduce waste by 45% by 2025

  Source

Accessible tourism identified as ‘game changer’ for destinations

A new set of  Inclusive Recovery Guides from the World Tourism Organization, produced in partnership with the European Network for Accessible Tourism (ENAT), the ONCE Foundation of Spain and Travability from Australia, makes clear the importance of placing inclusivity at the centre of recovery plans and provides key recommendations for achieving this.

Launched on the International Day of Persons with Disabilities, the UNWTO Inclusive Recovery Guide – Socio-Cultural Impacts of COVID-19: Issue I Persons with Disabilities, draws on the expertise of UNWTO’s Ethics Culture and Social Responsibility Department and its partners. While much progress has been made, the publication makes clear that persons with disabilities and seniors encounter barriers preventing them from fully enjoying tourism experiences, even more so during the pandemic. Now, as UNWTO leads the restart of tourism globally, this guide outlines steps that governments, destinations and companies should take to build back better, becoming more inclusive and competitive.

This can be a real game changer for destinations and businesses, helping them recover from the crisis and grow back in a more inclusive and resilient way

Accessibility as a priority

UNWTO Secretary-General Zurab Pololikashvili said: “Tourism environments and services are often designed without considering the different access requirements that visitors and locals may have. The tourism sector must prioritize accessibility. This can be a real game changer for destinations and businesses, helping them recover from the crisis and grow back in a more inclusive and resilient way.”

Source

Odisha ready to promote Eco Retreat in five unique locations: Minister of Tourism, Odisha

Jyoti Prakash Panigrahi, Minister of Tourism, Odia Language, Literature & Culture, Government of Odisha, said that Odisha is ready to promote Eco Retreat in five unique locations – Konark, Hirakud, Bhitarkanika, Daringbadi and Satkosia.

Aimed at the timely revival of the tourism and hospitality sector post-COVID-19, Odisha is extensively marketing its flagship campaigns, Odisha By Road complemented by the highly acclaimed Eco Retreat Odisha glamping festival, which is set to begin on 8 December 2020, upto 28 February 2021, he added.

Addressing the ‘Odisha Tourism Virtual Roadshow – 2020’ held for the Raipur, Bilaspur and Durg-Bhilai tourism fraternity, organized by Odisha Tourism and FICCI, Mr Panigrahi said that the Eco Retreats will offer tourists an opportunity to discover Odisha’s diverse tourism offerings, in style. “Chhattisgarh and Odisha are cultural siblings, with deep-rooted commonalities. Despite this, we have our own unique offerings to exhibit to explorers. Together, our states can make this region the most sought-after winter destination for Indians, looking forward to a getaway after reeling under the pandemic for eight months,” he said.

He further mentioned that to experience the true essence of Odisha, one must visit the state. “Odisha, under the leadership of the Hon’ble Chief Minister, Mr Naveen Patnaik ji, has transformed in the past 20 years,” said Mr Panigrahi. He also assured the full support of Odisha tourism for the revival of domestic tourism between the states.

Vishal Kumar Dev, Commissioner – cum – Secretary, Tourism Department and Sports and Youth Services Department, Government of Odisha said, “Odisha’s excellent road connectivity enables enjoyable road trips throughout the state. We have designed two exciting road itineraries starting from Chhattisgarh, including key destinations such as Hirakud and Debrigarh Sanctuary in one leg and Nrusinghnath and Satkosia Tiger Reserve in the other.”

Providing a glimpse of the upcoming Eco Retreat Odisha, Mr Dev said, “Eco Retreat Hirakud, Satkosia and Daringbadi are easily accessible by road, within 450 km. Worldclass amenities for camping in luxury tents are complemented by experiences ranging from jungle trails to water sports, camp-fires to boat rides, cycling tours to adrenaline pumping games, and lip smacking food. All this comes with Odisha’s stamp of tourist safety assurance, backed by its stellar record in COVID management. The synergised application of SOPs and technology for added safety will secure tourists’ experience at every Eco Retreat.”

Source

HVS Monday Musings: Food for Thought - Reimagining F&B at Hotels in India

Dipti Mohan, Senior Manager - Research, New Delhi & Mandeep S Lamba, MRICS, President (South Asia), New Delhi

Food & Beverage (F&B) has always been a significant component of hotel operations and revenue. Several hotel chains have created their own iconic in-house restaurant brands over the last few decades. Dining at these hotel restaurants, known for their high-quality cuisine and celebrated chefs, had a novelty factor that was missing from the options available outside of hotels.

However, over the last decade as the retail boom started gaining momentum, hotel restaurants soon began losing guests to the slew of high-end, new-age, standalone restaurant brands that were promising unique dining experiences to guests. Changing demographics, evolving preferences of diners, and the fact that these younger, more trendy and less formal places provided a great variety of quality food and ambience at more ‘affordable’ prices helped increase their popularity. The growth of shopping malls and mixed-use restaurant districts facilitated these chains to expand their presence across the country, resulting in lower footfalls at hotel restaurants. As a result, most hotels started reducing the number of F&B options at their premises to counter the loss in demand.

Is Covid-19 the inflexion point of this trend?

There is no denying that the Hotels and Restaurants sectors have been two of the worst hit by the ongoing COVID-19 pandemic. Though hotels have started witnessing a gradual increase in occupancy, recovery for restaurants, especially for dine-in, has been relatively slow as most people are still worried about dining out.

This model can create a win-win situation for both hotels and restaurants in the current scenario. Hotels not only get an opportunity to win-back the customer share they had lost out to standalone restaurants over the last few years, but can also draw in footfalls and revenues during periods of low occupancy by marketing the restaurant as a destination in itself. Meanwhile, the restaurants get an opportunity to renew operations at much affordable costs with the added benefit of a captive clientele.

Source

Hilton: When Recruiting Talents We Focus On Soft Skills Like Teamwork

What experience and skills do hospitality organizations look for when hiring graduates? What elements should a good resume of young professionals contain?

We spoke with Leonie Trottmann (HR) from the Hilton Garden Inn in Davos, Switzerland.

What skills and qualities do you value most when hiring new employees?

When hiring graduates, we focus primarily on the personality. We look for charisma and self-confidence, a deep understanding of service orientation and the ability to work in a team.

But besides soft skills, abilities like foreign languages and IT knowledge are also very important to us.

What are the characteristics of a good resume for new graduates?

It is important for us to see in the resume that the graduate feels comfortable in different hotel areas and works well in a team.

Since our hotel is located in the mountain area and attracts active vacationers, we are also consciously looking for active employees who feel comfortable outdoors and can achieve satisfaction and a good work-life balance in their free time. Not only the guests but also the employees should feel comfortable with us.

How important is practical experience for career starters?

Besides theoretical knowledge, practical experience is very important. This strengthens the ability to grasp interrelationships in the company with logic and the self-confidence in dealing with people. When starting a career, it is an advantage to have some initial experience already.

What do you think makes graduates of the EHL Passugg particularly interesting for employment?

We especially appreciate the strong foundation in theory and practice of graduates of EHL Passugg. But it is also an advantage for us as an alpine hotel that they speak the languages, feel comfortable in the Alps and are familiar with the Grisons region.

What advice do you have for young talents interested in a career in hospitality?

It is important to gain a lot of practical experience and start lifelong learning.

"You should first get to know different companies, from 5-star hotels to small private hotels, gain valuable experience and feel confident in different hospitality areas before focusing on one area and building your career."

Hotel management school's provide exactly this, the insight into different companies and areas.

This Is Why You Keep Your Restaurant’s Signature Dish

Chefs are creative individuals and I'm continually blown away by what these professionals can do when challenged to explore their passion. But a restaurant needs some marketing sensibility if it going to thrive, especially in a hotel or urban capacity where there are numerous other independent and more agile operations to compete with.

While some executive chefs are themselves tremendous impresarios or, dare I say, celebrity chefs, many others need to be reined in so that the menus are in stride with what the market wants and so that they fit with the dining outlet's theme for an easily digestible brand narrative. One aspect of this is whether or not to replace the most popular dish, something I recently encountered at a property for which I was asset manager.

The argument in favour of this substitution was that a new season called for a whole new menu in order to truthfully advertise it as such. And as political as any other organization, most of the senior team at the resort did not want to besmirch their camaraderie with the executive chef by testing his ego. But even though it may not be the chef's favourite, if it's the guests' favourite then isn't that what counts?

This is where I had to step in and apply some marketing wisdom as well as some statistics. The item deemed most popular was corroborated against POS sales data and a myriad of anecdotal evidence scraped from online reviews to verify it as a bona fide 'signature dish' (although if we had a social media aggregating platform this could likely have been used as well).

Source

How a Maldivian Hotel bounced back using THN Vouchers & Gift Cards

Amidst today's situation, hotels need to find new and creative ways to encourage reservations. Dealing with skeptical travelers and managing re-openings after months of closure is a completely new setting for many hotels, and trying to capitalize on new ideas to attract potential guests has become more important than ever. Seducing guests on the hotel website through vouchers and gift cards is becoming a reality for many, and some hotels are hitting the perfect notes in creating clever deals that re-spark the interest of their future guests.

Hard Rock Hotel Maldives, an elegant Maldivian resort-feel hotel merged with the nuances of the Hard Rock music culture, understands the importance of retaining loyal customers and engaging with potential new guests. By offering tempting and flexible deals on their website, the brand is able to effectively win over visitors during these times. "Guests always visit the website at least once, no matter where they decide to book", says Phromporn Sumatepimolchai, cluster E-commerce manager of SAii Lagoon Maldives and Hard Rock Hotel Maldives. "This is the most important touchpoint where we need to grab their attention and inform them about what we have to offer." 

In June 2020, Hard Rock Hotel Maldives decided to partner with The Hotels Network (THN) to take their hotel website experience to the next level. After THN's Vouchers & Gift Cards product launch, the brand was able to explore a new way to attract post COVID-19 guests, as this tool removed any uncertainty potential guests may have had around dates and encouraged immediate reservations.

Source

Pandemic Leads to Valuable Lessons for Rosewood Mayakoba Staff

PLAYA DEL CARMEN, MEXICO—Like so many properties during the COVID-19 pandemic, the Rosewood Mayakoba here closed its operations for nearly two months. Instead of closing the resort entirely or going down to a skeleton staff, the entire full-time staff decided to co-quarantine onsite.

“58 employees and I moved into the resort first and foremost to take care of the property,” said Daniel Scott, regional VP, Rosewood Hotel Group/managing director of the hotel. “Of course we wanted to maintain and ensure that we took care of the resort during the closure, but also we had guests who had been here and we have residents in the hotel, so they actually lived in the hotel during the closure so we also took care of them during the two month period when no one was coming into the resort and nobody was leaving.”

He continued, “We wanted to do the right thing, of course for the property in terms of maintaining it, but we also thought about the right thing to do for our team. Instead of having everyone outside, why don’t we just make a community inside the hotel? Everyone was able bring in their families and many people brought their dogs. We thought it was the best way to keep the property up, but also keep the energy up during the quarantine.”

Part of doing the right thing was dropping off food for the medical staff at a local hotel. “We wanted to show the doctors at the local hospital that we cared about them,” said Scott. “Two of us would leave every Tuesday and Thursday. We dropped everything outside; that would be the only time we ever left the property.”

All of the employees, no matter their job title and responsibilities, shared all duties including cooking, cleaning and general maintenance of the 620-acre resort and used the time for self-improvement, team building and community support delivering meals and groceries to the families in need in Playa del Carmen.

“We had a great amount of ownership by everyone,” said Scott. “This is our home, and everyone shares that empowerment and responsibility. Our culture of respect is one where everyone has different responsibilities, but we all treat each other the same. There are no levels per se. For us, we said, ‘We are in this together and we are going to get through this together.’ We decided it wasn’t just employees, everyone would volunteer to assist with both the cooking for ourselves and for the guests, as well as the doctors. You would go in the laundry room and you would see the spouses assisting. You would see everyone pitching in to ensure that the property was even better when we reopened.”

Everyone remained positive throughout the entire experience. “All of us are going to leave here and we are going to be so proud that after two months, and only 60 of us and our families, people are going to return and see that the garden looks even better, the furniture looks better and we came out better in how we do our jobs as hospitality professionals,” he said.

The owners maintained all of the full-time employees during the shutdown and helped their other workers as well. “For those who were at home, we continued to take care of them,” said Scott.“Ownership also provided extra money for groceries. The team knew that we were taking extra care of them because some of them rely very heavily on gratuities, so our owners were very conscious of that and did the right thing. They understand for us, it has been about long-term relationships. You can talk about family, you can talk about the team being the most important thing to a hotel’s success, as long as we demonstrate it.”

The experience taught Scott the importance of humility, empathy and compassion. “I always talk about humility being a really important quality in a leader. Also, just being empathetic and compassionate. Those three qualities, both throughout the quarantine and not, are even more important…The empathy for the team to understand that they are not alone. We have become even closer here. For me as a leader, just understanding that sometimes you might not even have the answers for your team, but you can be compassionate, you can be empathetic to at least understand the situation that they are going through and you are with them and that they are not alone in the situation. For me, I always say that the day we have everything figured out is the day we are not special, and I say that humility always is an integral part of our success here in Rosewood Mayakoba, but even more so after this experience.”

Source

As More Companies Let Employees Work From Home Permanently, What Is the Outlook of Business Travel?

When the pandemic hit the global economy in March, business travel was estimated to lose $820 billion in revenue. Under the best scenario, businesses were expected to reopen in late spring or early summer.

As we entered into the summer, indicators showed travel and hospitality businesses were picking up, but we all knew travel recovery would not occur until people are taking business trips again. "Travel, as we knew it, is over," concluded by Airbnb CEO Brian Chesky.

Now in October, we still have not contained the coronavirus. To make it worse, new COVID-19 cases now surge again across the US and Europe.

More companies let employees work from home permanently

Many states and countries have already lifted the stay-at-home orders in May. Schools and companies are taking a different stand, however. For example,

• Twitter was the first U.S. major company that announced its permanent work-from-home plan in May.

• Pinterest canceled a lease in an unbuilt project in San Francisco with a one-time $89.5 million fee, citing work-from-home shift.

• In September, the 23 campuses in the California State University system also extended virtual learning through spring 2021.

• Earlier this month, Microsoft told its employees that they could work from home permanently with manager approval.

• Dropbox extended the company's mandatory work-from-home policy through June 2021. Furthermore, the company made remote work the standard practice.

  What does the Gallup poll say about work from home?

  Gallup just released a follow-up report last week about remote work with the latest September 14 - 27 polling data. The results suggest,

  Remote work has reached its "ceiling"

  • 51% of Americans being surveyed said they were "always" working remotely in April when tight restrictions were in place. The number dropped to 31% in September.

  • 25% of Americans reported they were "sometimes" working remotely in September, as compared to 18% in April.

  • 42% of Americans "never" worked remotely in September, an 11percentage point increase from April.

Source

To Spend or Not to Spend: What Hoteliers Should Prioritize for a Faster Recovery

While it may, at first, seem tempting for hoteliers to proceed with extreme fiscal caution right now, hoteliers must also consider the long-term, post-pandemic vision. As the industry braces for recovery, those properties which have invested in platforms and technologies that empower them to pivot and innovate traditional touch-points are positioned to thrive. In many respects, the selective investments that hoteliers make now will help to define their path to recovery.

So, the question becomes, how can hotels reduce operating costs in an intelligent manner, while prioritizing technology that ensures a faster recovery?

Out With the Old

It might surprise you to learn that, oftentimes, outdated technology costs hoteliers more money than it saves. Not only are legacy platforms limited in their infrastructure and functionality, but they also boast a variety of hidden costs. Unlike new-age platforms which are cloud-based. maintenance-free and always updated.

The lack of flexibility associated with legacy systems becomes especially problematic when we consider the current circumstances. In the era of COVID-19, flexibility is paramount. Employees should be able to access critical property data anytime, anywhere, without any tech-specific roadblocks. Fortunately, cloud-based technology provides hoteliers with uninhibited access to the digital infrastructure of their hotel, helping to streamline workflows while ensuring that important processes and procedures are always accessible. Even better, cloud-based solutions are notoriously user-friendly and often extremely affordable when compared to the full picture of legacy systems and their associated costs and dysfunction. These platforms can also integrate seamlessly with the tools you already use, creating an optimized 'stack' of critical hotel systems and applications that work together as a cohesive, revenue-generating unit.

YOU MAY ALSO LIKE5 Reasons Why Now is the Right Time for Hotels to Switch to a More Modern and Affordable S&C SystemMobility, Automation, and Open APIs are Essential for the PMS of the FutureContactless Technology Partners Share Exclusive Insights In New eBook About Budgeting During A Crisisview all

Full-Featured Platforms

When considering the transition from legacy platform to new-age technology, hoteliers should look for those platforms which offer an impressive portfolio of features. Fortunately, many of the best-in-class sales and catering, PMS and CRM systems on the market today boast 'all-in-on' capabilities.

For hotels looking to maximize occupancy and increase group business through events and meetings, a full-featured sales and catering solution is paramount. With CRM functionality, booking management, streamlined workflows, advanced reporting, and enhanced lead optimization and customer management all within one, user-friendly interface, closing business has never been easier.

Full-featured systems should also offer hoteliers revenue generating insights and capabilities, as hoteliers look to get creative in their bid for guest bookings. Platforms that provide data-backed insights can help hotels pave the way to improved processes and an optimized sales approach.

Focus on Automation and Efficiency

Labor is expensive, but a lack of productivity is even more expensive. Moving forward, hoteliers should focus on platforms which enable increased automation and efficiency across all touch-points. Not only does this help to streamline once tedious and time-consuming operational tasks, but it also empowers hotel staff to focus their attention where it matters most: the guest experience and their safety. This also reveals an opportunity for cross-training staff, which helps to ensure hotel properties have the support they need from staff across all departments.

Of course, in a post-pandemic era, automated technology has become especially valuable to those hotels which are currently operating with reduced staff and resources, while working to maintain brand standards of service. Moreover, as we continue to shift towards a largely 'touchless' future, technology which allows for automated processes and self-service will become the new industry standard. Hotels should look to utilize mobile-first technology, including mobile check-in/out, keyless room entry, mobile chatbots and concierge, mobile payments, and so much more. Not only that, but hoteliers should prioritize those solutions which help to streamline personalization efforts, leveraging guest data to enhance the guest experience both online and offline.

Going Digital

In the wake of COVID-19, hotel properties around the globe have aptly reconsidered and reformatted traditional touch-points and, within guest rooms and lobbies, common high-touch items. Fortunately, from a cost perspective, this is good news. Transitioning printed materials to their digital counterparts can, in the long-term, save hotels money, whilst also reducing their environmental impact.

It's also important to recognize that, in today's day and age (and especially right now), consumers crave a digital experience. Unsurprisingly, hotel guests are no exception. With this in mind, hoteliers should take this time to invest in the virtual experience and resources they offer guests, including website properties, images, virtual tours, mobile booking engines, and more.

Source

7 chef movies on Amazon Prime Video, Netflix and YouTube that every foodie must watch

We’ve seen movies that can make you hungry, we’ve seen cooking shows that inspire you to try a new cuisine, now it’s time to see movies on Amazon Prime Video, Netflix and YouTube that will make you look at food from a different perspective – a chef’s perspective. From the action to the budding romance, these movies will take you through everything that goes on inside a kitchen.

If you are foodie and food is your BAE then watch out these movies :

• THE HUNDRED-FOOT JOURNEY – AMAZON PRIME VIDEO

• BURNT – YOUTUBE

• JULIE AND JULIA – NETFLIX

• COOK UP A STORM – NETFLIX

• NO RESERVATIONS – NETFLIX

• JIRO DREAMS OF SUSHI – NETFLIX

• MOSTLY MARTHA – AMAZON PRIME VIDEO

For More Information Click Below :

www.gqindia.com/binge-watch/collection/7-chef-movies-on-amazon-prime-video-netflix-and-youtube-that-every-foodie-must-watch/

8 Job Search Strategies That Could Get You Your New Job

From personal and group messages, to our research from the COVID survey, a lot of people have lost their jobs. The survey says only 33% of those polled lost jobs, but a large percentage, 60% lost salaries too and may have moved from their place of work.

Eclat Hospitality Survey 2020

What to do now?

If you can, entrepreneurship can be a brilliant strategy. Building something when there is a downturn usually turns out to be a good decision. If you do want to, reach out to Vikas Mehra on +91 9041123434 and talk about the Eclat Network program.

However, not everyone wants to do something of their own. If a job, a career is what you aspire to and if you are looking to get back to that life, here are 8 strategies for your job search:

1. Reach out to the people you have worked with and who liked your work.

This has to be your first action. We will apply to random job posts too but that is much lower down the order. This is what you need to do:

• First, sit, make a list of people you have worked with

• Then circle all the people who liked your work. Not you, your work.

• Then check their profiles on LinkedIn

• Now strike off anyone who is looking for a job themselves

• Send individualised emails/messages. Do not cut & copy, do not bcc, do not mass this step.

Dear Prabhjot,

Hi! We worked together at Taj Lake Palace, Udaipur. While I was in Housekeeping you always had a kind word to say and you encouraged me to work harder on my Front Office knowledge. Till recently I was the Rooms Division Manager at XXX. I have been laid off and I wanted to touch base with people who know that I can be an asset to any organization.

Please do let me know if you know of any opening for RMD, FOM or GM of a small property. I am open to movement and find myself ready to work harder.

If there is anything I can do for you, please do let me know.

Stay Safe

• Follow up with calls. If one email could do the trick, that would be so easy. Call. These are people you knew once, you go back.

2. Ask the people in list 1, to give you references.

So you tried all your peeps, and none came through. It is a tough market. Maybe they genuinely don’t have a lead or job to offer. Ask them for a reference.

Say something like 'I understand you don’t have anything in your company, but could you share the name and connect details of 2/3 people? Maybe someone in HR that you know well outside your current company? Or a recruitment consultant you think could help? Any lead would be appreciated.'

Then call those people, but make sure it is a 'reference mention' call.

'Hi! Prabhjot Bedi gave me your reference and he was thought you would definitely be able to help me. I am looking for……'

3. Ask your own company.

This is probably going to sound insane but just stay with me here. Some brands have created in-house teams and retained outplacement service firms. You could also probably reach out to your current boss and HR and maybe play on the guilt factor. It wasn't them who terminated your contract, it was the corporate that made them do it. Remind them of that. Get them to make a few calls for you.

4. Sharpen The Resume; make the cover letter real.

I cannot overstate this. I have been receiving resumes that have a typo, errors in dates and even names of companies spelt wrong. You are unemployed, you have the time, why would you send out a resume that just makes you look bad? For what we think a resume should be, click here

5. Apply To Everything.

I am usually of the opinion that you should be selective about the opportunities you apply for and go after. Not all opportunities are created equal, but that advice is for when you are in a job and are looking for something better. Now that you are unemployed or staring at an uncertain future, you should apply for everything. The old adage is still true - it is easier to find a job when you have one.

6. Attend Virtual Conferences.
Let me save you the trouble of saying it out loud, yes, a lot of them are just a massive waste of time. Be that as it may, it is not about the quality of the discussion, but an in for you. Most of these will have decision-makers and you can actually ask them a question or maybe even get a direct connect. It's worth it. On one of these, someone actually asked one of the speakers to at least interview people since he had a lot of time too, and he agreed to interview him. Grab those connects.

7. Connect on Linkedin.

Ditch insta, Facebook, TikTok and everything else for a bit. If you have under 5K 1st level connections on LinkedIn, you are not working that network even a little bit. Did you know you can join up to 50 groups on Linkedin and then write to anyone in the group? or post on that group? How many groups are you a member of? I will do a deeper dive into how to max use Linkedin, but for now here are some things you can do:

• send out 10 connection requests every day to industry folks, decision-makers. Write a quick note. p.s. start with people you might have worked with or known in real life.

• ask for introductions. You can ask someone in your network for an introduction to a member you would like to connect with.

• join 5 groups immediately.

• comment on posts from industry leaders.

• change your header to 'looking for XYZ position'.

8. Get your twin.

I wrote about it here and I think it is a killer strategy. Enrol a good friend, who has lost a job too and each of you makes a pinky swear to get the other a job. When we are helping someone else, our efforts are so much more, our asks bolder and our ability to handle negativity massive. Repeat all the steps, just this time, do it for her while she does it for you.

p.s. If you need any specific assistance for your situation, do not hesitate to reach out. This invitation is if you want to seak my assistance on any of these strategies or want to create a plan for yourself. For your job search, if you are from the hospitality industry, do reach out to us on apply@eclathospitality.com

The summer season begins - Accor is working hard to provide a wide variety of flexible and safe destinations

Key Take Away

Accor anticipates that more than 70% of its global network will reopen by the start of July. Accor has also seen renewed interest in travel demand, with hotel reservations doubling.

Guests who have booked a non-flexible rate directly on the ALL.com reservation site for a stay until June 30, 2020, can change their reservation to a future date (within the next 18 months) at the same hotel or receive a voucher for the full value of their stay for later use.

Business Plus and ibis Business cards will be extended by six months from the expiry date.

For More Information

www.hospitalitynet.org/news/4099036.html

IHM Ranchi successfully organizes Jharkhand Cookery League season-2

Institute of Hotel Management Catering Technology and Applied Nutrition,(IHM) Ranchi is an autonomous Institute under the Department of Tourism, Art Culture, Sports and Youth Affairs, Government of Jharkhand which organized an online cookery contest “Jharkhand Cookery League Season-2” for Hotel Management students and Non-Hotel Management students contest started from 6/05/2020 ends on 20/05/2020.

The total number of 70 recipe videos and including 47 entries from 15 Hotel Management Institutes and 23 entries from Non-Hotel Management categories marked their presence from pan India in this contest.

Various categories of participation included “Traditional Jharkhand Cuisine, Indian vegetarian or non-vegetarian dishes (participant’s choice), Baked food (sweet or salty), Sweets (Indian or Continental)”.

The competition was partnered by pioneers viz. Jharkhand Tourism, Sunday Cook Show as the “Broadcast partner”, Hospemag.Me as the “Media Partner” whereas Radisson Blu Ranchi & Chanakya BNR are the “Industry partner” and Creative Bit being the “Technology Partner”.

The result of “Jharkhand Cookery League-2” was announced on 27th May 2020. Dr. Bhupesh Kumar, Principal, IHM Ranchi appreciated and congratulated the winners and all the participants. He said that this league has taught the participants that one must explore his/her creative skills and constantly aspire to improve it.

Winners under the Hotel Management category are:

Ms. Simran Suruti, a student of IHM Ranchi, was declared the winner for her recipe “Gud Peetha” an authentic dish of Jharkhand

Ms. Dolly Sekhari, from The Lalit Hospitality school, was 1st runner-up for her recipe “Rose Rabri”

Mr. Nishant Singh from IIMT University Meerut stood 2nd runner-up for his recipe “Bihari chicken”.

Winners under the Non -Hotel Management category are:

Ms. Amrita Kumari won the contest for her recipe “Patal Ki Mitahi”

Ms. Nihu Aggarwal was declared 1st runner-up for her recipe “Kadhai Baby Corn”

Ms. Afshan Afroz stood 2nd runner-up for her recipe “Chicken Yakhni Pulao”.

Rajesh Namby appointed as general manager of The Lodhi, New Delhi

Key Take Away

The Lodhi, New Delhi has announced the appointment of Rajesh Namby as the general manager of the hotel. Having rich experience spanning over two decades in the hospitality industry. He was associated with renowned hotel chains like The Leela, Hyatt, Hilton, and Taj Group.

His last assignment was as general manager of The Leela Palace. He was associated with the Leela Group for 17 years and was an integral part of their culinary operations. Under his leadership, The Leela Palace, Udaipur saw new developments and consecutively won several accolades.

For More Infomation

www.hotelierindia.com/operations/10973-rajesh-namby-appointed-as-general-manager-of-the-lodhi-new-delhi