Read MoreI always look for people who know their job and ready to learn more, we are moving more towards multi skilled team members, who have the hospitality attitude. I believe skills can be taught but not attitude.
“Welcome is not just a word, it’s our philosophy!” — Trinh Quan Huy Philip
Read MoreRead MoreIn my view, passion towards your work is required to succeed in this Industry. It doesn’t matter if you are a Front Of The House employee or Back Of The House employee, you should be passionate enough for the happiness of your internal and external customers.
Read MoreAI is a fast-growing trend in all industries, particularly hospitality. We are starting to see some very interesting applications that facilitate the day-to-day operations and allow for a fast workflow and better experience for our guests.
Read MoreSince I come from Nepal, there’s a specific Nepali dish that always reminds me of home - the Sekuwa. It’s a traditional dish mostly made in Kathmandu, where I stay, where the meat is mixed in hard-sought herbs and roasted in a wood fire. It’s those herbs that transfer the flavours into the meat.
Read MoreOne more memory I’d like to share is from my home kitchen. It was probably the first time I was cooking bhindi. My mother had kept diced bhindi for making Bhujiya. As she got busy with other work, I promptly stepped in and asked if I may sauté the okra. Her positive response made me very happy and I started cooking immediately only to realise something was wrong. The okra turned out to be very sticky. Baffled, I asked my mother why that happened, and she smiled and asked if I had washed it? Well, not only had I washed it twice, I had done it after it was cut!
Read MoreMy favourite interview question is asking about a challenging situation that the interviewee faced and how they arrived at the solution.
What according to you does it take to become a successful chef?
Read MorePassion and your sole reason to exist is to eat (Food), learn, think outside the box, learn-unlearn-re learn and Army commando stamina
Read MoreVegan is really going to be big; people are going to be moving a lot towards healthy eating which are are already doing post the pandemic. People are really becoming conscious and choosing the food they want to eat so healthy food will really boom in India and worldwide whether it is plant-based recipes or vegan food.
Read MoreUnlike most hotels which work for 6 days, we but being the leader in the industry, we have 5 days workweek for our employees.
Read MoreMineral rich waters with a mid to high TDS work really well for stews, risottos and paellas since the calcium can help seal the complex flavour of ingredients. One can even cook glazed vegetables with naturally carbonated waters, Vichy carrots have been world famous since decades.
Practice,Practice, Practice Till you master any skill-Chef Sunil Dutt, Culinary Director at W Goa
Read MoreWhat are your earliest memories of the kitchens you worked in?
Read MoreLong Working Hours but we still smiled and enjoyed our time in the kitchen.
Read MoreOur competitive advantages include a beautiful location, incredible programming, fascinating food, and beverage selections, and, of course, a kids club designed for today’s youth to enjoy themselves carefree.
Read MoreTraining is the first opportunity to get that first ‘BIG BREAK’ of your life. We all agree that there will be hardships and pain. You are facing the big world for the first time alone. As a trainee, you need to be curious, proactive, always ready to assume new responsibilities when it comes your way.
I would love to have software that picks up a guest's family photo from his social media and displays it on his room TV as a welcome page as soon as he checks in.-Manu Vashishth
Read MoreRemain sincere in your approach, love what you do, and be passionate in your attitude, and you will surely be successful-Deepak Behl
Read MoreDr. Vikram Kamat, Founder & Chairman, of The VITS Kamats Group, is an All India National Council Gold Medalist and Topper in Hotel Management from IHM, Mumbai, a Master's in Hospitality from Pune University and has received his Doctorate in Business Administration from George Washington University USA.
He is a new-age entrepreneur who single-handedly built a 4-star premium hotel brand ‘VITS’ at the early age of 22. With an overall experience of more than 2 decades in the hospitality industry, he was also instrumental in the family ventures of establishing India’s first ecotel chain of 5-star hotels – Orchid, and expansion to over 1000 rooms in Mumbai & other cities. With numerous awards, rewards, and recognitions over the years, Vikram has established himself as an entrepreneur, hotelier, and author with 6 books to his credit.
There should be consistent efforts genuinely put across and look after the people that you work with. These are the keys to success in any of the industries you work in-Utsa Majumder
Read MoreAccording to research around 22% Indian hospitality students quit industrial training for the reason of high working hours and many more factors. Maintaining healthy working environment is biggest challenge for hotel management personnel.
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Eclat Hospitality Weekly Newsletter - 43 by Eclat Hospitality
This is edition: ^ Career Article Of The Week: Bridging the Knowing-Doing Gap ^ Our Open Positions ^ Stuff We Loved This Week
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