Zone of Hospitality By Vinjamuri Sriram Dutt,Assistant Professor Welcomgroup Graduate School of Hotel Administration
/Zone of Hospitality
Hospitality 101 comes with a multitude of acronyms and customer service rules that can be applied in any business where service is a key element of the experience
One of the first rules taught by hospitality companies big and small is the 10 and 5 Staff Rule, also known as the ‘Zone of Hospitality’.
Understanding the 10 and 5 Staff Rule
Simply explained, the 10 and 5 Rule suggests that anytime a guest is within ten feet of a staff member, the staff member should make eye contact and warmly smile to acknowledge the oncoming guests. When a staff member is approximately five feet from a guest, a sincere greeting or friendly gesture of acknowledgment should accompany the eye contact and smile. Successful companies in and out of the hospitality industry have adopted their own versions of the 10 and 5 Staff Rule.
At Wal-Mart, founder Sam Walton coined the ‘Ten-Foot Attitude” and said, “…I want you to promise that whenever you come within 10 feet of a customer, you will look him in the eye, greet him and ask him if you can help him.”
At Walt Disney World, the rule is taken a few steps further by outlining what should happen any time a Disney “cast member” is near a guest with Disney’s Seven Service Guidelines:
• Make eye contact and smile
• Greet and welcome each and every guest
• Seek out guest contact
• Provide immediate service recovery
• Display appropriate body language at all times
• Preserve the “magical” guest experience
• Thank each and every guest
The essence of the ’10 and 5 Staff Rule’ is applicable throughout any service industry, as it demonstrates to guests that the staff member is aware of his or her surroundings and understands that the essential part of their job is to be helpful and welcoming.
Do you employ the 10 and 5 Staff Rule in your company? If not, is there another rule like it that you apply to your overall customer service strategy?
My favorite spot: "The Hotel Cafeteria"-Saluting Hotel Cafeteria Chefs by Mr.Satish Kumar General Manager The Leela Goa
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My favorite spot: "The Hotel Cafeteria"-Saluting Hotel Cafeteria Chefs
This is one place which churns out more number of covers than any other restaurant or bar in our hotel irrespective of occupancies. This is also the most gratifying space for our employees if managed well.
As I climbed through several leadership positions, I realized the importance of this space more often than ever. Having started my career in the housekeeping department, I have had my share of missed meals and most importantly lack healthy food overnight when you do night shifts. I am sure all of you can relate to this and imagine all those days when we compromised. Since then I have made a commitment not to compromise and continue to deliver the best in this space. As a General Manager, the only way you get to know this space well is by spending a reasonable amount of time in this space too.
We took an opportunity to recognize these unsung heroes- #cafeteriachefs at The Leela Goa cafeteria who prepare the most delicious food for our employees. This needs a high level of commitment, passion, and compassion. They serve their most loyal guests who are their "fellow colleagues" who come from different parts of the country, backgrounds, etc every single day.
What do we do to get it right?
1. Everyone including me has our meals in the cafeteria. This is the beginning of any improvement. No more Executive Dining Rooms, please.
2. Plan a menu well in advance and balance it well. Stick to the menu and deliver it. If we can manage it well in restaurants so why not here?
3. Speak to the employees in the cafeteria during their meal periods and seek their feedback. Don't we all do this in our outlets with our guests?
4. Celebrate your success over a lavish meal. This is our inbuilt culture right from childhood- back to basics
5. Never let go off any employee hungry at any given point in time. We are in the business of hospitality and the worst thing to happen is an employee going hungry after working so hard and that too in hotels.
Are we at our best? Not yet. I started my journey The Leela Goa 11 months ago and I still have a long way to go! Isn't it all about continuous improvements?
I am sure, all my employees & leaders with whom I had the opportunity to work all around the world over the last decade would agree on the passion we had for this space when we work together
Eclat Insights | The Zone of Proximal Development & Some Ideas On What To Do With It
/Eclat Insights | The Zone of Proximal Development & Some Ideas On What To Do With It
The zone of proximal development (ZPD) is the distance between what a learner is capable of doing unsupported, and what they can do supported. It is the range where they are capable only with support from someone with more knowledge or expertise ("more knowledgeable other")
Think of it in terms of learning how to drive a car. Parents and driving instructors guide driving students along the way by showing them the mechanics of how the car operates, the correct hand positions on the steering wheel, the technique of scanning the roadway, etc. As the student progresses, less and less instruction is needed, until they are ready to drive on their own. This is the concept of scaffolding.
Scaffolding is a process through which a teacher or a more competent peer helps a student in their ZPD as necessary and tapers off this aid as it becomes unnecessary—much as workers remove a scaffold from a building after they are complete construction.
source
Why is it relevant to Hospitality & Service Industries?
I have been thinking about trainees this week: Industrial Trainees (ITs), Hotel Operations Trainees (HOTs) & Management Trainees (MTs). While the level of knowledge (and what is expected of them) may vary, the common thread is the 'learner' part of the designation/role. Trainees by definition, need to train. While there are some very good models the industry uses - buddy system, a mentor system, learning checklists, projects etc, I was on the quest for a meta-model. I think I have it.
Instinctively this concept makes sense. Allow me to detail this a little bit and you will see it works for any team member, not just trainees.
Actionable Insights
Use JDs /Check Lists for Tasks.
Create Job Descriptions / Job Lists with 3 columns against each item. Mark each of your team members on:
Column 1: Cannot Do (even with guidance)
Column 2: Can Do With Guidance / Aid
Column 3: Can Do Unaided
For the trainees or new joiners, the entire list may start with everything in the first column.
As your team member progresses through the skill levels, you can also use this to measure learning outcomes or progress.
Go Slow
Make sure the learner learns something just out of her comfort zone or current knowledge.
Once that is done, then add another level.
Challenge the learner, but do not make the skill to be learnt in one go, so difficult that they lose heart or give up.
Go Deeper
This is the vertical integration concept. If someone has been able to learn a skill or a task, you can use The Zone of Proximal Development to add knowledge/skill to a deeper level.
For example, if someone can finally take a reservation by themselves, see if you can then push them to learn to take a group reservation by themselves. If they can serve one table or manage one table in a restaurant, push it to two or three.
You can also go deeper by complexity or responsibility. i.e. if your team member can finally park a sedan as a valet, can you get them to park a luxury car? If they can park 10 in an hour, can they park 20?
Use this method to create specialists in your team.
Go Wider
This is the horizontal integration concept. If your team member has learnt how to take a Room Service Order? can they learn how to deliver it, then serve, then clear it.
For the same skill, once the basics of taking an order are done, learn how to suggest, and upsell.
Use this method to create generalists (cross-trained) in your teams.
Learn how to make a reservation > then learn how to welcome > then check in > then escort the guest to the room > then how to check a room > make a room (so on and so forth)
Want to make this WOW?
Take the Task Check List example above. A Wow would be to add a fourth column, 'Can Teach' or 'Can Aid Others'. Use this to create departmental trainers.
Measure yourself as a leader on the number of people in your team who can teach others how to do things the right way. (the right way is the way we do it here for most organizations)
Get HR to use this tool for recruitment. At the recruitment stage, use the job list and the columns like an assessment sheet. You may still go ahead and hire someone who does not have proficiency in everything, but at least everyone in the system is aware of the work required.
Use Groups to challenge and help each other grow. You can make groups based on skill levels, or for specific skills or processes. Give points, run competitions. Make it fun to learn and teach.
Use this for potential assessment. Rather than the 'management feels' concept, see how much a particular team member has grown (learned, done) over the last year. Team members who demonstrate the ability to learn are more valuable. The ability to grow is potential.
This World Environment Day, Booking.com lists Top Destinations for More Sustainable Stays in 2022
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This World Environment Day, Booking.com lists Top Destinations for More Sustainable Stays in 2022
Mumbai, June, 2022: Celebrated by millions of people across the globe, World Environment Day aims to create awareness and encourage action for the protection of the environment. And while one can practise sustainability in multiple aspects of one’s life, travelling sustainability can be a traveller priority, especially with easing of COVID-19 restrictions and resumption of travel.
This World Environment Day, Booking.com has compiled a list of destinations across the globe with the highest percentages of Travel Sustainable properties on their platform*. Travel Sustainable badge recognizes the impactful efforts properties worldwide are making to help protect the planet and contribute positively to their local communities. From trend-setting cities to stunning natural parks and destinations making a concerted effort to manage their travel volumes more consciously, there is plenty of inspiration for the 94% of Indian travellers who say that sustainable travel is important to them** – no matter where their sense of adventure and exploration might take them.
Nestled beneath the majestic Northern Drakensberg Mountains, the scenic town of Hoedspruit is surrounded by the largest privately-owned conservation area in the world. The town is located in the heart of the UNESCO registered Kruger to Canyons Biosphere where the local community takes part in several recycling and conservation initiatives, and showcases local produce at the Lekker Farmer’s market to support the surrounding area. Known as one of the best places for a safari in South Africa, visitors can immerse themselves in the beautiful surroundings by respectfully observing the incredible wildlife in their natural habitat. To witness the admirable work the town does with regards to protecting animals, visitors can spend time at – and make a contribution to – the Moholoholo Wildlife Rehabilitation Centre and the Hoedspruit Endangered Species Centre.
Spread across fourteen islands, Stockholm is widely regarded as one of the most environmentally friendly cities in Europe – and celebrated as an international role model for climate action, having taken multiple measures to ensure a net positive impact. The Swedish capital uses renewable energy sources and recycles 99% of the city’s solid waste. It also has one of the cleanest – and tastiest – tap waters in the world, so there’s no need to buy bottled water. Since the city is relatively compact, there are options to explore it more sustainably, with a great public transport system and many sights within walking distance. The city offers a community bicycle program that allows people to rent one of 1,000+ bicycles that are scattered throughout Stockholm. Visitors can also explore the city from the water: an evening city kayaking tour offers the unique experience of paddling through Stockholm’s waterways to admire the architecture and landmarks, ending with a traditional Swedish meal.
Known as Tanzania’s safari capital and a wonderful stopover for keen hikers heading to scale Mount Kilimanjaro, Arusha is exactly halfway between Cairo and Cape Town. With the breathtaking dormant volcano of Mount Meru as a backdrop, Arusha is easily explored by foot and is known for its environmental efforts such as tree planting initiatives, sustainable agricultural volunteering programs, and a water sanitation project which visitors to the area can support. The East African city is also known for its monumental clock tower and various cultural tourism programs on offer, including a tour of the Olpopongi Maasai Cultural Village and Museum where visitors can experience the local Maasai culture firsthand. This is an ideal way to learn more about and connect with the local community – perfect for the 69% of Indian travellers who say they want to have authentic experiences that are representative of the local culture when they travel**.
Merzouga is a charming small village in south-east Morocco, located near the stunning Erg Chebbi desert, known for its magical sand dunes and wide range of wildlife. Visitors can trek to nearby ancient Berber villages that still act as oases in the expansive desert to immerse themselves in local history and culture. For early risers, the desert at dawn provides stunning sunrise views, and those taking part in the two-hour Erg Chebbi Sunset Dunes Walk will experience equally transcendent twilight hues passing across the dramatic landscape as the sun goes down. Morocco itself is a leading destination in terms of its environmental commitments, with a sustainable development model and goals to source 100% renewable energy by 2050.
Located where Brazil, Paraguay and Argentina meet, Puerto Iguazú is home to the magnificent Iguazú National Park – a UNESCO World Heritage Site and voted one of the Seven Natural Wonders of the World. With 275 waterfalls, the most renowned and arguably most stunning is the semicircular Devil's Throat, more than 269 feet (82m) high and located at the very heart of the national park. For those wanting to explore with minimal impact, the luscious landscape is accessible by foot via the many hiking trails, or reachable by the Ecological Train that crosses the jungle. Visitors can observe the wildlife in the surrounding tropical forest; with over a thousand different species of animals and plants, it’s part of a larger ecosystem that runs through most of Latin America. To help preserve biodiversity and protect the park, as well as the local community, the hospitality sector has kickstarted several initiatives including litter and street cleaning to ensure the numbers of tourists do not adversely affect the area and the people who live there.
6. Boracay, Philippines
An idyllic tropical island destination, Boracay is the stuff Instagram dreams are made of. Featuring no fewer than 17 stunning beaches and coves, including the stunning 2.5 miles (4km) long White Beach, visitors have stretches of pristine sand and sea to surf, kiteboard, and snorkel, or to simply relax and soak up the sunshine. Things haven’t always been so dreamy for Boracay: in the past, the island took the difficult decision to close to visitors for six months due to the negative impact of too many tourists. After refocusing their efforts and allowing the island’s ecosystems to start to recover, Boracay is now responsibly welcoming visitors again, managing volumes with a daily tourist limit. The island has also implemented an array of sustainable eco-tourism practices, including the adoption of electric tricycles, and now relies on solar power as their main energy source, seeking to ensure a long and healthy future.
Located northeast of Colombia’s capital Bogotá, the charming town of Villa de Leyva is known for its rich history and traditional whitewashed architecture. In the heart of the town lies the stunning Plaza Mayor, home to the city hall, museums, hotels and shopping passages for visitors to explore and support the work of local artisans. Visitors should consider timing their trip to coincide with the annual tree festival, the Festival del Árbol, which is held in October to celebrate the natural wonders the town has to offer. A celebration of the region’s indigenous plants, the festivities include everything from lectures on conservation and sustainable tourism to performances from local musicians.
8. Amsterdam, Netherlands
Given its warm and welcoming atmosphere, its historic canal houses, cozy cafes, and small boutique shops, it’s no wonder the Dutch capital is so popular with travellers. Although Amsterdam has struggled for years with what some might call ‘too much of a good thing,’ in terms of tourism, it’s actively addressing the issue by encouraging visitors to explore outside of the crowded city center and its infamous red-light district. By redirecting travellers to its many charming neighborhoods, the hope is to spread the positive socio-economic benefits of tourism more evenly throughout the city and surrounding areas. On a national level, the Dutch government is rewarding sustainable initiatives, taxing polluting activities, making investments in soft mobility and encouraging the use of public transport and bicycles. Amsterdam is also committed to reducing CO2 emissions and has fostered an increasingly popular vegan and vegetarian food scene, making it easier for both visitors and locals alike to eat more mindfully.
Known for its live music scene, acclaimed museums and galleries, the iconic CN Tower and an incredible skyline, Ontario’s capital and Canada’s largest city is also a fantastic destination for those with an eye on traveling more responsibly. Mesmerizing and modern, Toronto is best discovered through a tour with a local guide to escape the tourist trail and discover local markets and hipster hangouts. In efforts to address climate change, the environmentally-conscious Toronto is actively supporting the take-up of electric vehicles, offering carbon offset credits, and even introduced a Green Roof Bylaw in 2009, requiring buildings to have a green roof for vegetation to grow. As Toronto is now blessed with incredible fruit and vegetable growers and nearby farms just outside of the city, the farm-to-table ethos has been adopted widely by many of the city’s most popular restaurants, where visitors can enjoy delicious food grown close to home.
At the base of the Himalayas and located right on the Ganges River, Rishikesh is a beautiful city surrounded by rippling rivers and majestic mountains. An exquisite and calming place to nurture the soul, visitors can tap into the rejuvenating vibe by participating in wellness activities like a sound healing session. A world renowned destination for yoga, meditation, and hiking, the city has also taken multiple measures to be more sustainable, including becoming vegetarian by law and actively encouraging plant-based eating to support the environment. Rickshaws, one of the main traditional transport options in the city, have been fitted with CNG-powered engines in an effort to reduce pollution, while local artists are producing art installations using single-use plastics.
*Destinations selected from the top 200 destinations selected based on volume of properties with a Travel Sustainable badge and sorted by highest share of overall properties that have the badge.
** Research commissioned by Booking.com and independently conducted among a sample of 30,314 respondents across 32 countries and territories (1,000 from USA, 958 from Canada, 1,009 from Mexico, 1,001 from Colombia, 1,003 from Brazil, 1,017 from Argentina, 1,000 from Australia, 486 from New Zealand, 998 from Spain, 1,003 from Italy, 996 from France, 495 from Switzerland, 980 from the UK, 998 from Germany, 1,014 from the Netherlands, 991 from Belgium, 985 from Denmark, 984 from Sweden, 964 from Croatia, 976 from Russia, 1,008 from Israel, 1,002 from India, 1,004 from China, 925 from Hong Kong, 1,006 from Thailand, 988 from Singapore, 1,002 from Taiwan, 1,004 from Vietnam, 1,004 from South Korea, 1,003 from Japan, 1,006 from South Africa and 504 from Kenya ). In order to participate in this survey, respondents had to be 18 years of age or older, had to have traveled at least once in the past 12 months and must be planning to travel in 2022, and be either the primary decision maker or involved in the decision making of their travel. The survey was taken online and took place in February 2022.
Qatar Tourism reveals the country’s best budget-friendly eats
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Ten budget-friendly bites under USD10 in Qatar
Qatar Tourism reveals the country’s best budget-friendly eats
Qatar has a budget bite to suit every taste and craving
Qatar boasts more than 3,000 restaurants serving cuisines from countries around the world
With the FIFA World Cup Qatar 2022TM bringing in fans from around the world, Qatar Tourism reveals the budget-friendly restaurants best for big appetites without breaking the bank.
For less than $30 a day, fans can taste authentic Middle Eastern flavours, or any international cuisine, at breakfast, lunch and dinner, along with local teas and “qahwa” coffee to boost energy levels in preparation for the match excitement.
Chief Operating Officer of Qatar Tourism, Berthold Trenkel, said: “Sometimes, all a traveller wants is a quick, affordable, but delicious meal to get them through the day. In Qatar, visitors can grab a shawarma with meat fresh off the grill, or dip warm falafel into tahini for just a few Qatari riyals. With a never-ending portfolio of pocket-friendly bites on every street corner, sometimes the simplest meals are the best. Football fans should get ready to be wowed with our low-cost sweet and savoury sensations.”
While Qatar excels in luxury offerings, the country also allows for budget dining without scrimping on quality. The road to the FIFA World CupTM has never looked so delicious.
Located in a corner of Souq Waqif, Shay AlShomous is owned and actively run by a renowned Qatari woman called Shams Al Qassabi. With all menu items priced under $7, it’s a must-visit location for authentic Qatari food. Top tip: the restaurant is known for its breakfast rush.
It's always tea time at Chapati & Karak. Located in Katara Cultural Village, this establishment serves an assortment of flavoured chapati and innovative teas to quench both sweet and savoury cravings, for under $2. Top tip: perfect for a quick mid-day snack.
Karak Mqanes serves traditional Qatari cuisine with a hint of local charm. With more than 20 locations serving recipes shared through generations, Karak Mqanes is known for its Qatari breakfast, desserts, and authentic karak. Most of the menu items are priced under $5. Top tip: make sure to leave room for dessert.
Located in the heart of the city, Turkey Central is known by both locals and expats for its mouth-watering menu, generous prices and prompt service. The menu options start from $1 upwards, with plates big enough for two to share. Favourites from the restaurant include mixed mezze ($8), mixed grill ($9), half grilled chicken ($7) and the renowned lamb chops ($10). Top tip: be sure to arrive early, as it’s first come first serve and always packed with customers.
Visitors can drop by any Petra location for a taste of the Middle East. With all sandwiches under $2, this is a trendy destination for a bargain bite. Popular choices include the falafel and chicken sandwiches. Top tip: order two, no one stops at just one.
Guests can mark ‘eating shawarma in Qatar’ off the checklist with one of the best at Marmara. Priced at $3.50 and $2 for large and regular-sized shawarma respectively, this restaurant is always buzzing with people at all hours of the day and night. Top tip: the restaurant is open from 9 am to 4 am.
At $5.20, this Lebanese restaurant serves some of the greatest falafel in town. Fresh Lebanese cuisine is available on-the-go from a wide menu suitable for breakfast, lunch and dinner. Top tip: one main menu order is good for two people.
Visitors can dine amongst the hustle and bustle of Souq Waqif at this local eatery. Adorned with traditional seating, the Ali Al Naama Café has become a crowd favourite for its quick service and low-priced menu with most items under $4. Top tip: the combination of the egg and cheese paratha and a cup of karak make the perfect meal combination.
Visitors in the mood for some south-Asian cuisine can grab a hearty plate of biryani for under $5 from this local eatery. The selection includes vegetable, egg, chicken and mutton biryani to fulfil everyone’s appetite. It’s best for a quick takeaway. Top tip: order a side of papadum, pickled veggies and yoghurt to make any meal a feast.
With an extensive menu available 24/7 and most items under $4, TeaTime is a night owl’s dream. With branches all over the city, visitors can grab a burger, wrap, snacks and its famous karak everywhere they go. Top tip: most branches do not have dining areas, so it’s best for a quick takeaway.
*All prices have been rounded to the nearest figure and are subject to change at the restaurant’s discretion.
For an inexpensive way to get to the eateries, visitors can travel on the state-of-the-art Doha Metro for as little as $0.5 a trip. In operation since 2019, the gleaming rapid transit system boasts some of the fastest driverless trains in the world, linking the capital’s main cultural attractions.
Visitors interested in more information on where to dine on a budget should visit here: https://www.visitqatar.qa/intl-en/things-to-do/food-drink/economical-budget-friendly
THE LODHI, NEW DELHI PRESENTS AN AWARD-WINNING EUROPEAN EPICUREAN EXPERIENCE FROM THE GRASSHOPPER, BENGALURU
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THE LODHI, NEW DELHI PRESENTS AN AWARD-WINNING EUROPEAN EPICUREAN EXPERIENCE FROM THE GRASSHOPPER, BENGALURU
New Delhi, December 02, 2021: An urban oasis of comfort and luxury, The Lodhi is proud to bring distinguished European fare from Grasshopper, Bengaluru to New Delhi for the very first time. Gourmands will get a chance to experience the restaurant’s acclaimed flavours in the heart of the capital at Elan.
Grasshopper, which opened in 2002, is for those who prefer subtle tastes and a quiet ambience. Here food is celebrated and eating is an unhurried, multi-sensory experience. Set in a sprawling farmhouse owned by Sonali Sattar and Himanshu Dimri, the outdoor restaurant is surrounded by verdant greenery, and is minimal and uncluttered in design and idea.
The cuisine, much like the space, is fresh, innovative and pleasing to the senses. The food is finely flavoured using hand-picked ingredients to make the most of the season’s freshest. The flavours and textures in each dish are innovatively combined to harmonise as well as to surprise. Grasshopper is one of the few restaurants in Bangalore that prides itself on introducing the modern-day 'farm-to-table-concept'. There is heavy emphasis on simple, organically sourced and homegrown ingredients. Herbs and some vegetables used in the cooking are grown in the garden adjoining the kitchen.
Chef Touseef Shamsudeen uses his imagination to create food that is delicate and refined, while at the same time soulful and satisfying. He comes from a Southern-Indian heritage, yet disciplines with European cuisines and techniques. He has a natural flair for concepts of fermentation and preservation of ingredients. Understanding the pivotal role a chef has for the future of world nutrition, he is very compassionate about the quality of products he works with, and has a high regard for sustainability and eco-preservation.
Pre-set seven-course and five-course meals are custom designed for each table at Grasshopper, with courses specially curated to complement each other. Menus change from day to day, based on the seasons and the availability of fresh produce. The restaurant has only five tables, so booking well in advance is recommended to dine here.
For this pop-up at The Lodhi, Chef Touseef has put together an exclusive five-course menu with which diners can explore the signature flavours of Grasshopper. The selection of Appetisers features Marinated bocconcini with roasted globe grapes, basil oil and olive tapenade; Charred asparagus with cave aged parmesan, crisp sage and lemon zest; and Ceviche of wild mullet with grapefruit segments, pickled serrano peppers and chives. Main Course options include Crisp potato gnocchi with coconut and onion espuma, garlic chips and smoked butter; and Braised lamb shanks with a sauce of mixed peppercorns, buckwheat risotto and glazed carrots. For Dessert, there is a choice of Espresso panna cotta with coffee caramel sauce and roasted almonds, or 70% dark chocolate ganache with mustard ice cream.
Talking about this association, Sonali Sattar said, “This is the first time we will be bringing the Grasshopper experience outside of Bengaluru and we are thrilled to be partnering with The Lodhi for this. The hotel is one of the finest properties in the region and we are looking forward to showcasing our unique culinary experience here in the capital city.”
Elaborating further on the collaboration, Rajesh Namby, General Manager - The Lodhi, New Delhi said, "We are very excited for this association with Grasshopper, all the way from Bengaluru. We, at The Lodhi, have always strived to curate the most innovative and ingenious experiences for our patrons from across the globe. This collaboration is an endeavor to bring one of the best farm-to-table experiences to the heart of the capital for all to relish”.
Pop-up Venue: Elan - The Lodhi, New Delhi
Pop-up Dates: 4th December - 14th December 2021 (Lunch/ Dinner)
Insights | This Independence Day, National Geographic to premiere ‘Buried Seeds’; the inspiring journey of world-renowned Indian Chef Vikas Khanna
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“Buried Seeds uncovers many memories and emotions that were hidden inside me for so long” – Chef Vikas Khanna
For the first time on television, catch the inspiring and invigorating story of Vikas Khanna, directed by Andrei Severny on 15th August 2021 at 9.00 pm on National Geographic in India
India, August, 2021: National Geographic, known for bringing stories that take you on an enlightening and transformative journey, is celebrating this Independence Day with the premiere of Buried Seeds, the life story of Michelin chef Vikas Khanna. National Geographic in India is bringing to its viewers the timeless and true story of human passion and willpower on television for the first time.
Directed and produced by contemporary filmmaker Andrei Severny, the film traces the journey of Vikas Khanna from his beginnings as a child with misaligned feet to the man who took Indian cuisine to the world. Vikas narrates the incredible story of how he learned to walk and won people’s hearts with the magic of his cooking. Along the way, he becomes one of the most influential chefs in the world and a cultural ambassador of India. The film also captures the true essence of Indian culture, heritage, and customs through kaleidoscopic visuals of India, with all the beauty, bonding, and sacrifices made by an Indian family to fulfill the dream of their child.
“At National Geographic, we believe in telling stories that are perspective-shifting, eye-opening and sometimes even life-changing. This Independence Day, we wanted to celebrate by giving our viewers an exclusive access to the story of an Indian icon – Vikas Khanna. Buried Seeds is a transformational story of passion, devotion, faith combined with Vikas’ immense love for Indian culture. We are confident that this storytelling will give viewers an incredible perspective into the chef’s life. It is truly a moment of pride to associate with Vikas and Andrei and bring their film to our audiences for the very first time on television on such a significant day,” said a National Geographic spokesperson
“Buried Seeds is very personal to me. It’s a collective wisdom of everybody that influenced and inspired me, from poets, philosophers, mentors to family members. Their words are with me through every struggle or triumph. Buried Seeds uncovers many memories and emotions that were hidden inside me for so long. It is my hope that people will see something of themselves in my story. I hope they will see the possibilities for what they can become. The music does not end in us. Sometimes we need to open our hearts and listen. That’s what Buried Seeds helped me do in my life - and that’s what I believe it can offer to others,” said Vikas Khanna
“Buried Seeds offers a fresh perspective in these challenging times. The seeds are inside each of us; they unite us and will only grow strong. The old “you” will die to give space to the new “you” – a particle in the long chain of generations, a speck of dust of collective wisdom and an everlasting sacrifice for the children and those who come after. I am very grateful to National Geographic and its magnificent team for a chance to share the film with its audience. I hope this film will make the viewers think and look at their own lives and dreams in a new light,” said Andrei Severny
The film has been distributed by FilmKaravan
Buried Seeds will air on 15th August 2021, at 9.00 pm on National Geographic in India
About National Geographic Partners
National Geographic Partners LLC (NGP), a joint venture between The Walt Disney Company and the National Geographic Society, is committed to bringing the world premium science, adventure, and exploration content across an unrivaled portfolio of media assets. . NGP returns 27% of the proceeds to the non-profit National Geographic Society to fund work in the areas of science, exploration, conservation, and education. In India, National Geographic Channel and Nat Geo Wild are available across six languages and have a wide-ranging mix of international shows which are made local relevant and shows that are developed and created locally
About FilmKaravan
FilmKaravan is a streamlined aggregation & delivery solution house that aggregates, encodes, packages, and delivers films and web-series to major digital platforms. Having produced the recently International Emmy award winning series Delhi Crime their production house has churned out coming of age original content like What Are the Odds? & Leeches streaming on popular streaming platforms. To raise the banner of independent cinema, Filmkaravan has also collaborated with YouTube by launching an online non for profit film festival called Bandra Film Festival early this year showcasing innovative, cutting edge films & hidden gems made by prolific film makers on their exclusive YouTube channel. For more information, visit www. http://www.filmkaravan.com/
Insights of working in International Star properties | Vinjamuri Sriram Dutt sharing his experience of working in Marriott Downtown Abu Dhabi (Preopening)
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Marriott Downtown Abu Dhabi Preopening (a journey to cherish).
As a hotelier by profession, one of the best experiences I would recommend is to be part of a pre-opening team of the new hotel property to the upcoming hoteliers and students. When I got to know that Marriott is coming with a new property in Abu Dhabi in UAE, I knew I had to be part of the most momentous hospitality project in the town of an international brand. I was so glad to have my application accepted with multiple rounds of interviews, just three months before the soft opening. I’ll share my experiences with you about opening the hotel and teamwork, so if you’re interested in how to open a hotel – keep reading
The service and the glamour and glitter don’t happen in one fine day without effort it happens with teamwork and with a team of preopening with all efforts and dedication.
Want to know how to open a hotel? Work in a hotel before it’s open
I was employee number 118 when I arrived at the pre-opening office. The Rooms Division team was only made up of nine people across six departments – Guest Relations, Executive Club, Housekeeping, Laundry, Concierge, and Front Office. There was a lot to do, including understanding the brand culture, reading the core standards and Standard Operating Procedures, core brand values, and local information.
[quote]Despite the uncertainties, I enjoyed the pre-opening experience very much as it allowed me to develop new skills. [quote]
In addition, the housekeeping team was the biggest which I was part of it. The whole team was warm and welcoming and people were from different parts of the world with beautiful experiences and exposure and varieties of cultural backgrounds and ethnicity and it was so diverse that so much was going on and to learn but ultimately everyone belonged to the same brand and came under one umbrella.
Few Chapters I will un reveal:
It’s not for the faint-hearted. There was so much uncertainty leading up to the opening. When I first interviewed in the month of January, I was told that the hotel was opened on 1 April. When I joined in February, the project had been delayed until May. Throughout those months we had to prepare for the unexpected, and the final opening date was only confirmed three weeks beforehand.
Which came first – the chicken or the egg? When a new employee joins a hotel that has been running for a few years, it’s about learning the pre-existing processes and going with the flow. For a new hotel, there are so many processes that simply aren’t in place yet – for example, registration cards, menus, interiors, color combination, lightings, placement of amenities, and so on and so forth.
Meeting the Legend ARNE SORENSON: That beautiful and awe moment when I met none other the Late Mr. Arne Sorenson October 13, 1958 – February 15, 2021) was an American hotel executive who served as the president and chief executive officer of Marriott International. It was a fan moment and a great achievement as he was so humble and amazing who was visiting the hotel and city for the pre-opening and other inspections.
Build great relationships across departments while you’re still in the same office. I found this crucial, as the team grew very quickly over just a few months and it became increasingly difficult to recognize everyone but was fun as you make friends all over the other departments. These inter-departmental relationships were so important to ensure that we had continuous feedback in preparation for the opening. And also, to help each other and motivate.
Enjoy the weekends and the fun while you can. It was so refreshing to have weekends off, as someone who has worked in operations for a while. Being at accommodation and cooking and meeting friends from all the departments also meant spending this precious time with passion.
Be proud of your achievement. It’s not an easy feat to open a 25-floor building with 315 rooms and an Apartments side with 64 apartments on 5 floors. At the time of joining, we’re six weeks on from the soft opening, and we still haven’t fully opened, as we continue to sleep test and finish the remaining floors and facilities. It’s all been worth it though, as we’re not fully booked for the fifth consecutive weekend across our rooms and restaurants!
Combination of Hotel and Apartments. I was fortunate to work for Marriott Downtown Abu Dhabi as it was a 2-building next to each other, one is Marriott Hotel, and next to it is Marriott Apartments. I had an amazing experience working in both the buildings and was an experience which I always cherish it gave me an understanding of the service difference between apartments and hotels by a 5-star international brand.
Enjoying the teamwork.
Despite the uncertainties, I enjoyed the pre-opening experience very much as it allowed me to develop new skills. In particular, I was able to implement various initiatives, including helping the other departments, be part of training, cross-training, develop professional skills.
Some expert advice for hospitality students how wants to join a preopening open hotel
We may be just six weeks’ young, and are still facing various basic issues, but a very respected senior leader gave us this perspective: for an opening hotel, it usually takes six months for the operations to stabilize and another two to three years for the property to mature. Opening a hotel is like looking after a newborn child – it’s about being patient and adapting to the feedback provided, so you can find your feet over time.
Insights of working in International Star properties | Vinjamuri Sriram Dutt sharing his experience of working in BURJ AL ARAB
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Mr.Vinjamuri Sriram Dutt sharing his experience of working in BURJ AL ARAB
He is now working as Assistant Professor | Welcomgroup Graduate School of Hotel Administration
About BURJ AL ARAB
The distinctive sail-shaped silhouette of Burj Al Arab Jumeirah is more than just a stunning hotel, it is a symbol of modern Dubai. Rising on a man-made island, 280 meters from the shores of the renowned Jumeirah beach and designed to resemble the graceful sail of an Arabian dhow, it soars to a height of 321 meters, dominating Dubai’s coastline. The all-suite hotel offers 201 luxury duplexes with stunning views of the ocean, private beach access, luxury leisure on a breath-taking terrace with pools and cabanas as well as 9 of the world’s best dining and entertainment venues helmed by Michelin-starred chefs.
Each day was a new and a surprising chapter
Each and every day I enter the majestic hotel Burj Al Arab I feel so thrilled and absolutely Wowed. Its never boring and always intriguing and the beauty inside lies only inside. Those two eyes of humans aren’t really enough to see the beauty and embrace it. It was a visual treat to all the guests and even to all the staff as well.
From Housekeeping to Executive Butler.
I remember still today the day I went to give my interview and was amazed by the hotel and interiors. I gave my interview in one of the executive suites of the hotel. It was quite strict and nobody without permission was allowed to go inside. I was stopped by the security for taking photos as my concern of visit was to give an interview. Even the security had taken my phones and deleted the photos which I took for safety purposes and which I really appreciate. After getting selected in a span of months I got awarded as Employee of the month followed by giving an interview for Butler’s role.
7 rounds for Executive Butler interview.
Such an extensive and impressive learning experience it was. From round 1 to round 7. Started with simple English writing skills to replying to an email, followed by role-playing and guest handling, and as well there was one round where all the members who came to give the interview were divided into teams to interact with managers. The screening was done and later they noticed who are interactive and engaging. One of my favorite interview steps was role play where a situation was given and we had to enact. Finally came the second last round of panel interviews by 3 managers and lastly interview by the Hotel Manager.
Par excellence service
I have never ever seen as a guest or worked in such an out-of-the-world kind of hotel. The service to the guest related to any department was top notch and everything was unique. Staff is encouraged to go beyond their ways and bring innovation and new ideas to implement in the service handling. The ambiance is so niched to all the guests from the arrival to the departure to post-departure. I would like to quote an example wherein which I happened to go beyond my ways and made the guest happy by getting the couple two Burj Al Arab caps with logo and having the name embodied of husband and wife and surprising them.
Sister properties
Working at Burj Al Arab was fun and as well having the privilege to visit the nearby sister properties is absolutely a pleasure. I was lucky enough to see Jumeirah beach hotel before and after renovation. East access to Madinat Jumeirah which is a combo or collection of 4 hotels together. JBH has its own identity and is the first hotel in Jumeirah. I still remember how each HOD and GM and other of Jumeirah Beach Hotel were celebrating and dancing to the songs on the opening day ceremony. Madinat has its own Souk and Boutiques and a beautiful lake where the guest can go and do boating. Both the hotels have a private beach for the guests attached.
Helipad and its View
One of the amazing assets of the hotel is the helipad. I remember after getting selected as Executive Butler I was been chosen to welcome one of the top UAE government officials. I was there standing and dreaming and realizing if it’s actually happening. The helicopter came landed and the guest arrive and was smiling and wishing all and I was so happy inside as I have had the first experience of a lifetime to stand and see the helipad landing and welcoming such a dignitary.
Welcoming the VIP in Human Chain
Those days I still remember that forming a huge beautiful human chain standing next to each other all the butlers welcoming any VIP or VVIP. It was so warm and cinematic. From the General manager and Hotel Manager coming and receiving the guest from getting down from the car to entering inside the hotel. Smiling and giving the wet towels followed by dates to eat and Arabic to drink. And collecting the wet towels with all hygiene and the guest always could smell the beautiful fragrance of Bakhur. Later would be taken to the suite and checked in inside the suite itself.
Oh well, it’s all Suites and not Rooms.
Although Burj Al Arab is 312 meters in height, it only has 28 double stories, containing only 202-bedroom suites. These 202-bedroom suites include 142 One-bedroom Deluxe suites, 28 Two-bedroom Deluxe Suites, 18 Panoramic suites, 6 Diplomatic Suites, 4 Club suites, 2 Presidential suites, and lastly 2 Royal suites. All our suites and none are rooms out there.
