Water and wastewater management are important aspects of hospitality that are part of their ecological strategy
hospitality industry
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Rakesh Naidu has been appointed as the Chief Engineer at Holiday Inn Mumbai International Airport
With over 10 years of vast experience, he will be seen implementing policies, standards, and procedures pertaining to engineering and technical work across all departments
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Roundtable interview with Nikhil Jacob, Food and Beverage Manager at Courtyard by Marriott Mahabaleshwar
He shares his viewpoint on hotels considering leasing kitchens for cloud kitchen requirements during non-peak hours, insights on Courtyard by Marriott Mahabaleshwar handling food wastage, and more.
Posted inOperations
Awadesh Kumar Jha has been appointed as the Director of Food and Beverage at Holiday Inn Mumbai International Airport
His last assignment was with Radisson Blu Nagpur as Food & Beverage Director
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Roundtable interview with Hitesh Sangwan, Director of Food and Beverage, The St. Regis Mumbai
He shares insights on cloud kitchen requirements during non-peak hours, food wastage handling of the hotel, F&B structures and more.
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Honouring the best
Top-notch industry experts came together at the 13th Hotelier India Awards' Grand Jury Meet to select the country's brightest hospitality talent across 18 categories
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Gulshan Kumar has been appointed as Food and Beverage Manager at HolidayInn Chandigarh Zirakpur
He thrives on developing new ideas and concepts, innovative and creative ways to improve the service standards to delight guests
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Acing all hospitality parameters
From infused modern technology in guest experiences and customised F&B caterings to the expansion of the MICE segment, Doubletree by Hilton Goa Panaji has it all covered for the best leisure hospitality experiences in the capital city of Goa
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Novotel Mumbai Juhu Beach appoints Chef Jerson Fernandes as the Director of Culinary
Chef Jerson’s 15 years in the world of tradition and innovation in cuisines has made him meritorious of this humbling honour
Posted inOperations
Roundtable interview with Soumen Paul, Food and Beverage Manager, Radisson Blu Resort and Spa Karjat
He sheds light on the latest trends in the F&B domain, Hotel waste management practices, the requirement for cloud kitchens and more