Exclusive Interview | Dipal Jayesh Shah, Housekeeping Manager, Al Hamra Residence | Al Hamra Village Hotel, Ras Al Khaimah, United Arab Emirates

I am thankful to Mr. Leo Baekeland for inventing plastic, but I would really like to see world without plastic.
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Exclusive Interview | Ujwala Sonawane, Principal, Magarpatta College of Hospitality

Passion and commitment is the only key, Self motivation and setting up goals of self, and to constantly work towards your goals is the mantra.
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Exclusive Interview | Rajib Roy Choudhury, Sr General Manager, Vedic Village Spa Resort

When hiring for the hospitality industry, we typically look for a combination of technical skills, personality traits, and specific attributes that are crucial for success in a customer-oriented and service-driven environment.
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Exclusive Interview | John Benjamin, Cluster Revenue Manager for Accor Hotels in Dubai

To ascend to the pinnacle of the hospitality industry, a blend of exceptional guest-centricity, strategic vision, and leadership acumen is imperative. Mastering the art of service, embracing innovation, and staying attuned to market trends is vital.
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Exclusive Interview | Avnii Maleeyvar, Pastry Chef, Vivanta by Taj, Bengaluru

The challenge lies in finding the delicate balance between creative presentation and ensuring that each component harmonizes with, rather than overpowers, the star of the show - the main dish.
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Exclusive Interview | Manish Khot, Executive Chef, BLU Oasis Hotel & Resort, Dubai - UAE

What according to you does it take to become a successful chef? Follow the 3 D's That is -Determination, Dedication, and Devotion, these D's will help you achieve your goals. Also never give up at any time, nothing is impossible. 
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Exclusive Interview | Siddharth Saraf, Cofounder, Vaum Tonics

Looking to the future, Vaum envisions becoming synonymous with a lifestyle that prioritizes health without compromising on pleasure.
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Exclusive Interview | Pramod Singh, Group General Manager, Golkonda Hotels and Resorts

Golkonda Resort & Hotels is a Hyderabad based Hospitality operation, We feel proud Hyderabadi, Son of Soil in terms of extending Nizami Delicacy to all our esteemed clients of the tech city, at the same time we try to be contemporary yet native.  
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Exclusive Interview | Chef Curie Fernandes, Faculty- Patkar Varde College ( Department of Hospitality & Catering) & Owner - Slice of Heaven

For aspiring culinary students embarking on this delectable journey, my advice is straightforward yet profound: embrace the virtues of patience and continuous learning.
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Exclusive Interview | Manuj Bahl, Cluster General Manager, Howard Johnson by Wyndham, Roopnagar Udaipur

Confidence, Communication, Culture Fit followed by ability to produce results and Job Knowledge are my 5 Point check list when I look for a team member.
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Exclusive Interview | Rishi Kumar, General Manager, Indore Marriott Hotel

Marriott's core philosophy, echoing the words of Mr. Marriott himself, centers on the belief that we must take care of our associates, who, in turn, will provide exceptional care to our guests. This principle is not just a theory but a practice deeply ingrained in our approach.
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Exclusive Interview | Kammelh Kishorre, Founder & Managing Director & Examiner – Revenue Management, RedSKY Hospitality

The future of hotel revenue management hinges on data driven strategies, personalization, automation, and advanced analytics will undoubtedly shape the industry. Hotels that harness the potential of these trends will not only optimize revenue streams but also elevate guest experiences.
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Exclusive Interview | Kalpesh Kature, Executive Chef, Renaissance Hotel Ahmedabad

We are willing to go to great lengths to satisfy the unique, and sometimes unusual, culinary preferences of our patrons, thus ensuring that their dining experiences are truly memorable.
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Exclusive Interview | Anil Bhat, Chief Executive Officer, The Hotel School

I advocate for the formalization of overtime compensation. This would not only reward employees for their additional efforts but also hold managers accountable for extending work hours unnecessarily. In the long term, this could lead to reduced attrition rates, increased employee motivation, and ultimately, an enhanced guest experience
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Exclusive Interview | Chef Rungtiwa Sorlae, Thai Cuisine Specialty Chef, Sheraton Grand Whitefield Hotel and Convention Centre

A delicious reminder of the power of food to connect us to our roots and tell a story that transcends time.
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Exclusive Interview | Payal Joshi, Room Division Manager, Doubletree by Hilton Bengaluru Whitefield

I think passion, patience, perseverance and people are the key to success in this industry. While the first three are your personal traits as an individual but when it comes to people, then, the ability to build a great team that helps you grow is equally important. So for me it’s the 4 Ps.
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Exclusive Interview | Joy Fernandes, Director of Recruitment, Kamaxi Overseas Consultants

The future appears to be quite promising. The industry is experiencing significant growth and expansion and it seems poised to continue on this trajectory. The demand for skilled and experienced staff is on the rise, as companies are increasingly recognising the importance of having the right people in key roles. I see this trend continuing into the future.
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Exclusive Interview | Ms Thepsuda Loyjiw, Sustainability Manager, Banyan Tree Krabi & Banyan Tree Samui

We try very hard to avoid any form of β€œgreen-washing”. For example, with mangrove conservation, we must be careful not to plant just one species of plant. This would be farming, not conservation. It does not restore the ecosystem. What we try to do is not disturb or destroy the ecosystem.
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Exclusive Interview | Pratik Beloshe, Lecturer, Rizvi College Of Hotel Management

Exclusive Interview | Pratik Beloshe, Lecturer, Rizvi College Of Hotel Management
Success is no accident. It is hard work, perseverance, learning, studying, sacrifice and most of all, love of what you are doing or learning to do. You need to be patient. Slowly and steadily the whole thing will be built.
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