How social media influencers are impacting consumer choices By Prateek Chaudhary, Managing partner at Diablo Club Delhi

The number of social media users in India is expected to reach 1.5 billion by 2040, according to Statista, thanks to the accessibility of the internet. This data shows how consumer reliance on social media is bound to grow with time, with social networking platforms becoming the primary source of information for individuals. Along with the rise in social media, influencers have grown in parallel popularity, becoming no less than modern celebrities of today.

The time when people would look up to their peers for recommendations is long behind. In order to acquire an honest opinion before making a choice, new-age individuals turn to their favorite social media influencers for advice on food, apparel, accessories, tourist destinations, and aesthetically beautiful eateries. Especially when it comes to trying out restaurants and cafes, modern consumers no longer rely on traditional methods to check for reviews; instead, they instantly look to these new-age content producers for suggestions regarding the food, ambiance, and feel of a certain place. 

Given that people are becoming progressively more dependent on social media platforms and influencers, restaurant owners have no less than a golden opportunity to harness the influence of these modern content producers in order to reach out to potential customers in a more desirable way, altering their choices for the good.

Impact of social media influencers on consumer choices

Increase brand visibility: In this era of strong competition where businesses are continuously vying for customers' attention and trust, it has become essential for restaurant owners to look for one-of-a-kind and cutting-edge ways to leave a lasting impression on the public. At this point, modern-day social media influencers come into the picture, providing restaurant owners with improved chances to connect with customers on a broad scale and increase brand recognition. In contrast to traditional advertising, social influencers provide genuine suggestions, which helps people relate to and trust them. This in turn presents a chance for cafes and restaurants to leverage the influence of these professionals and target better footfall.

Builds trust and credibility: According to a report by Influencer Marketing Hub, 61% of customers are more ready to believe recommendations from influencers than 38% of brand-produced content. Thus, collaborating and partnering with social media influencers is the ideal course of action for restaurants aiming to expand their reach, win over customers, and establish a positive reputation. When an influencer reviews a restaurant or specific element of it, such as the food or atmosphere, consumers are more likely to believe them and plan a visit. An appropriate influencer could therefore turn out to be the most useful tool for restaurant owners trying to stand out in this cutthroat industry.

An emotional link: When promoting or reviewing a brand by sharing their own stories influencers tend to forge a personal connection with the audience. As a result, when the public experiences an emotional connection, it greatly influences their decisions. For instance, if an influencer discusses any personal recollections or experiences related to a certain food item while reviewing it at a particular restaurant, it is certain to have an effective and moving impact on customers, encouraging them to visit. As a result, people become more aware of the restaurant, develop a sense of loyalty, and encourage word-of-mouth marketing, which increases brand recognition.

Harnessing the power of new-age social media experts

The influencer marketing business will be worth approximately $21.1 billion by 2023, according to a report by Influencer Marketing Hub. In our digitally evolved culture, influencers have come to govern every sphere of interest, including fashion, food, and the beauty sector. Especially when it comes to food, modern, technologically savvy consumers frequently look to influencers for restaurant and food-related reviews before making any plans. As a result, influencer marketing as a whole has developed into a key component of how modern restaurant owners choose to manage their marketing tactics in order to create a devoted client base and increase foot traffic.

Banyan Tree Krabi joins hands with a local fishing village, giving visitors an intimate opportunity to help create local products

Banyan Tree Krabi, a luxury 72-key resort situated on secluded Tubkaek Beach, is encouraging its visitors to immerse themselves in the local Southern Thai culture, by joining weekly excursions to a nearby island renowned for producing beautiful batik fabrics and woodcrafts.

The initiative is part of the Banyan Tree Group’s “Stay for Good” programme, launched two months ago, aimed at enticing guests at 5-star hotels worldwide to roll up their sleeves and join neighbouring villagers at work.

At the Balinese property of Buahan, A Banyan Tree Escape, for example, guests spend a day with local farmers, foraging for fruits and edible plants, while at Garrya Nijo Castle Kyoto in Japan, visitors learn how to entwine grass to make traditional thatched roofs for villagers’ homes.

“At Banyan Tree Krabi, we invite our guests to embark on a day’s adventure at the quiet fishing town of Ban Koh Klang on a small island in the middle of the Krabi River,” said Sustainability Manager Ms Thepsuda Loyjiw. “It’s a great opportunity to travel by traditional longtail boat along the river where they might spot some rare bird species and wild monkeys among the mangroves. The island itself is a spectacular natural setting and among the hidden gems we visit is a series of majestic limestone caves.”

A lunch, inspired by home-grown fruits, vegetables and recipes passed down from one generation to the next, is served on a floating restaurant among the mangroves, then the guests meet the villagers and interact.

Among the daily pursuits the foreign visitors can experience are: joining the local craftsmen who intricately carve and create wooden models of longtail boats, which are sold in Krabi as souvenirs; and sitting with the women of Ban Koh Klang who are veterans of batik art, mixing organic dyes and skillfully painting colourful fabrics. Harvesting rice in the fields with a local family is included as a seasonal activity.

Launching the programme in May, Banyan Tree said it hopes the visits will “encourage a deeper connection with each destination while honouring the heritage and traditions and contribute to creating more opportunities for local communities.”

Constantly vying to reduce the hotel’s carbon footprint, in December Banyan Tree Krabi partnered with a local artisan, Souvenirs From the Sea, a project involving beachcombing for refuse and waste products that could be upcycled into sellable items such as tote bags.

Banyan Tree Krabi’s other recent sustainability initiatives include an Earth Day beach clean-up, and the introduction of Forest Bathing, a nature-based educational tour for guests, including children, to help raise awareness about environmental conservation and protecting local flora and fauna.

“Of course, many guests come to a serene destination to relax, to enjoy cocktails at sunset, spa treatments, and wining and dining,” said Loyjiw. “However, they also want to see the local customs, and nothing feels better than giving something back to the community.”

For more information, contact Banyan Tree Krabi at: krabi@banyantree.com or tel: +66 75 811 888.

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Adapting to changing guests preferences for wellness by Tanu Singh, Associate Director - Marketing & PR, Signum Hotels & Resorts

The wellness industry is experiencing rapid growth, prompting hotels to respond by meeting the health and wellness needs of their guests. This entails reimagining spaces, modifying menus, and actively seeking guest feedback. Health and wellness tourism is steadily increasing, with revenue surging by 22% from 2021 to 2023—more than double the overall expenditures of the tourism industry. According to a recent survey, nearly 40% of all travelers prioritize wellness, yet up to 17 million of them struggle to maintain an active lifestyle and healthy eating habits while on the go. A hotel that prioritizes health and wellness can also encourage guests to unwind, disconnect, and prioritize self-care. 

In response to the growing demand for wellness, the sector has implemented several strategies to enhance guest experiences. Some of these steps include:

• Healthier Meal Options

• Upgrading Workout Equipment

• Using Sleep Science

• Encouraging Unplugging

• Light and Air

1. Healthier Meal Options

Many hotels are reworking their menus to include these options, recognising that many customers may have allergies, food restrictions, or preferences, such as gluten-free, vegan, and low-sodium. Some hotels have attempted to provide visitors with meals that are more similar to what they would eat at home. Overall, better food options are one of the most important ways hotels attend to their visitors' health and fitness.

2. Upgrading Workout Equipment

Hotels are doing more than just redesigning these rooms. According to Forbes, several hotel chains are offering the option to rent a room with gym equipment, including yoga mats in rooms and providing visitors with a 5-pound kettlebell and other equipment upon request. Some hotels even provide visitors with the option of watching fitness DVDs in their rooms.

3. Using Sleep Science

In general, guests' expectations have risen as high-quality mattresses for the house have become more inexpensive. Hypoallergenic bedding, cooling gels, memory foam, and smart mattresses that alter based on the sleeper's habits are some of the techniques hotels have taken.

4. Encouraging Unplugging

While most customers are unwilling to hand over their phones or forego internet access, hotels may encourage people to disconnect more by creating calming environments and offering services that are incompatible with remaining online, such as yoga and meditation sessions. Another method hotels tend to their customer's health and wellness is by allowing them to disengage and unwind.

5. Light and Air

In addition to the measures mentioned above, hotels are looking at other adjustments they may make to cater to their customers' health and wellness. To make the space feel quieter and more calming, some people choose neutral hues and natural materials. Lighting may play a crucial role in ensuring that guests sleep well and feel comfortable. 

Lighting in certain hotels is set to adapt to the individual. Hotels are increasingly incorporating air filters in their rooms. Others are incorporating elements such as vitamin C showers and self-care goods such as colouring books and bubble baths.

The hotel sector is shifting away from overindulgence and towards excellent health. As more hotels care about their customer's health and fitness, travellers may anticipate more healthier alternatives when they travel.

Today's visitors want hotels to be aware of and responsive to this trend, as well as to provide adequate services to guarantee they can keep their habits while away from home. Hotels that meet this expectation establish an enduring attraction for their customers, which may help them stand out from the pack.

Furthermore, clients are growing more interested in hospitality firms that prioritise sustainability and environmental concern. This includes environmentally responsible measures including decreasing plastic waste, using renewable energy, and obtaining locally sourced food. The hotel sector is responding to shifting guest preferences by providing more alternatives and experiences that prioritise health and well-being. By accommodating the needs and desires of health-conscious travellers, hospitality firms can remain competitive and align with evolving industry trends.

Trainer Tip: PPPP by Annepaul Vemagiri

Trainer Tip: PPPP.

But before that, here is your task of the day.

• Take a Piece of Paper and Paint a P covering the entire sheet.

• Take a Pause and look at your P

• Pick a name that starts with P

• Write 4 Praises for the Person whose name you wrote

My P – Pooja

1.      Pooja you are a superwoman

2.      Pooja you always carry a smile on your face.

3.      Pooja passion towards your work is pure.

4.      I am glad we are friends

Have you got a clue of a Trainer's PPPP ?

If yes, well done! If not, here we go  

PPPP is a technique used by Trainers before, during or end of the training session to test knowledge and to check learning progress while engaging your learners in a classroom or an online session.

Here are the 4 PPPPs in the sequence of their usage

1.      P – POSE A QUESTION

2.      P – PAUSE

3.      P – PICK A NAME

4.      P – PRAISE

1P – Pose a Question

As a trainer we all know that asking questions is one powerful technique that every trainer must use. It is from the list of must have’s.

There are 2 types of questioning and they are Open ended and Closed ended. Both can be used as and when required but the sequence of questioning to test knowledge and learning progress while holding attention of all the attendees at the same time has a trick. Firstly, pose a question towards your learners with your eyes looking around. This would put everyone at attention as they do not know who must answer the question.

While you ask your question, keep your voice loud and clear to be audible to all in the room. Making eye contact is a must, this ensures two things – Get everyone’s attention and also helps you to gauge who could be knowing the answer. The idea is not to embarrass but to encourage participation during the training session.

2P – Pause

Post posing your question, look around, glancing over each one while taking a pause. The pause is to make sure everyone is listening to you. Incase, you notice someone has still not heard you. You may give them time to ask you to repeat.

3P – Pick a name

Out of all the learners sitting in the room, you must pick a name of the person you want to answer your question. Ensure to keep changing the names instead of picking up the same person all the time.

4P – Praise the person

Once you get the right answer, learn to praise. Praise can be in one word like "Bravo", "Superb", "Brilliant" or a phrase like, " that's the right answer". You may also ask everyone in the room to clap for the person. This would also create attention and participation. This also fills your session with good energy. Praise the person and confirm that the answer is right.

As Trainers, you must be able to gauge who has the right answer to avoid embarrassment. To involve all levels of learners, keep a bank of all levels of questions meaning easy to difficult ones so that you can ask as many questions as possible. Make note that you have balanced equally to all.

About The Author

Annepaul Vemagiri

Winner - Asian Education Awards 2023 & Academic Excellence Award for Extraordinary Service & Contribution to Teaching

NOESIS Report: “India Hospitality Overview 2022” Reveals Strong Recovery and Positive Growth

NOESIS Report: “India Hospitality Overview 2022” Reveals Strong Recovery and Positive Growth

NOESIS, a leading hospitality consulting and hotel investment advisory firm in India, is pleased to announce the launch of its latest report, "India Hospitality Overview 2022." The report provides an in-depth analysis of the current state of the hotel and tourism industry in India and offers valuable insights into the future prospects of the sector.

Despite the challenging period caused by the pandemic, the Indian hotel industry is showing signs of recovery and gaining momentum. According to the report, the majority of markets have surpassed 2019 levels, indicating a positive trend for the industry. In 2022, the industry experienced a critical year with unique opportunities, and domestic businesses seized the chance with 66% of hotel signings. Meanwhile, international brands signed 44% of the total keys, resulting in the opening of 10,138 keys. This exciting future is set to continue with a pipeline of 7,163 keys being added from 2023 onwards.

North India will account for 38% of all hotel signings in 2022, with Himachal Pradesh (8.6%) and Rajasthan (8.1%) leading the way. This is followed by India's Western region, which is driven mostly by Gujarat (10.4%) and Maharashtra (9.5%), as well as other states. Tier 2 cities accounted for 46% of hotel signings, with untapped destinations accounting for 33%, and Tier 1 and Tier 3 cities accounting for around 10% of hotel signings each.

The tourism industry in India is also growing strongly, with a total of 294 million passengers moving through the country's airports in 2022. Of these, 49 million were international travellers, while 245 million were domestic travellers. December recorded the highest air passenger movement, with 5 million international and 25 million domestic passengers. In contrast, January was still affected by pandemic restrictions and recorded only 2.5 million international and 13 million domestic air passengers. While there is a significant difference between the first and fourth quarters, the summer season (Q2) saw a total movement of 76 million air passengers, with Q3 receiving 73 million total air passenger movements.

The "India Hospitality Overview 2022" report is a valuable resource for businesses and investors looking to understand the current state of the Indian hospitality industry and the future prospects for growth.

NOESIS Report- “India Hospitality Overview 2022” Reveals Strong Recovery and Positive Growth

Aspiring To Be a Successful Chef - Chef Kaviraj shares his opinions and experience

ASPIRING TO BE A SUCCESSFUL CHEF

A REALISTIC 360 DEGREE APPROACH

Living a passion, enduring its journey & assimilating all that goes together into a success story can become a book by itself! The word “Chef” has not only been a very catchy and attractive one since a while now but also become a befitting title to almost everyone who loves cooking or aspires to be a culinarian during the course of time. When I look back in time and evaluate my own interest towards cooking which started since the age of seven observing and admiring the best home chefs in the world, my mother, my grandmother and the associated ladies of the house and family it brings back fondest memories which can replicate no other experience.

I was always very fond of and liked my table to be well set and arranged during all my dining times at home & a sense of being particular of the water glass, the cutlery, crockery, things to go alongside from condiments to accompaniments too became a part of detailed note as I grew along the phase. My favourite dishes included butter chicken, fried rice, hakka noodles and fish- n- chips since childhood and I had a quest and inclination to see how  my food was being cooked in the kitchen, mom would make me sit on the side shelf and some of the admirations of her skills included the way she chopped onions with a speed and finesse! Which made me try it too…a best guide and mentor to have since a young age is a mother or an elderly figure from home who can help set the goals right, since we didn’t have social media, Instagram, Facebook and other platforms to jump onto and build castles.

Long hours of dedication, persistence to pursue ones dreams and ambitions, being able to meet up expectations of self and family, exceeding self-realisations and to be able to match the demand and supply curve, facing competitions with a positive mind and a never give up attitude have been some of my self-motivating factors all the way long. 

A few reality checkpoints to look at before getting into it:

1. K.Y.S: Know Your Self – a little self-introspection, why do I want to be a chef? what attracts me into it? Is it just social media or? how about talking out your mind to a successful chef or one who can guide the real way through his/ her experience.

2. F A Q: Factors Affecting Quality- there is a need to check on what the factors which can affect one from diverting attention and focus away from the goal towards becoming a culinary expert, a known name and one people can look up to.

3. B T S: Between The Scenes – what ultimately matters during the work phase are realistic factors like sustainability, being able to stand, work for long hours, to get conditioned with all kinds of human behaviours and to be able to take all that comes our way on the journey, there will be ups and downs, good and bad days, testing times, but what we required in this industry is a continued vision with humility and grace.

4. A Q A: Ask Questions Always – one of the important point during our learning stage is asking questions, clarifying doubts, being able to get the answers to the unclear technical and beyond. Somehow some people feel that becoming a chef doesn’t need theory, it’s a practical industry, but one needs to realise the importance of know-hows before getting onto a range and tossing over a wok!

5. G A M E: Get A Mentor Evaluator: we usually think that by joining a professional course and completing a degree and diploma etc will be all enough for a lifetime to carry on the journey. It needs constant mentorship and guidance along the way too, there is a need to connect with professionals, work under or associate with skilled technically sounds and known chefs in order to improvise and update ourselves.

6. O W A A: Overcome Worries And Anxieties: it is important for budding professionals to keep an open mind towards situations, people, circumstances & unexpected case studies which are a part and parcel of our profession, be it any department. My observations somewhere tell me that the young generation today is anxious about rising up soon, getting titles, promotions, taking up responsibilities when not ready yet etc which at times can be disappointing for some.

7. S I O P: Success Is Ongoing Persistence: In my opinion and experience success comes to those who work towards it and strive to be different in their thoughts, actions, and creations. Being a chef is much more than just cooking and to be able to do a monotonous job can be a little put off for a few ambitions in the lot! I always liked to work in various sections, departments, front and back both understanding the nuances and approach systems, etc which go into the efforts of making a guest satisfied, be open to exploring more.

On a Concluding Note: The prestigious title of a Chef and its visibility, recognition, and value-added perks have grown in recent times as compared to a few decades back, the entire thought of being able to get into a kitchen, cooking up a storm, impressing loved ones and guests with something exciting, interesting & innovative has crossed all boundaries in modern times. we need to motivate, counsel, advice and encourage young minds to get more focussed before choosing this profession and with a continued effort of the community and industry on the whole we can create and look forward to a lot of competitive talent which can make the Indian food and hospitality industry reach up and stay on top of the charts on a global platform.

Celebrity Master Chef. Dr. Kaviraj Khialani.

Food & Hospitality Consultant.

Author- Academician- Advisor for Culinary and Hospitality Industry & Education Sector.

National Pet Day: Five things to keep in mind while looking for a pet-friendly accommodation

National Pet Day: Five things to keep in mind while looking for a pet-friendly accommodation

It can be heart-breaking to leave your beloved pet behind while you embark on your next adventure. But with an increasing number of travellers looking to take their smaller halves with them as well as more and more accommodations and airlines catering to those with pets, there’s really no reason your furry adventurers can’t join in the fun.

On the occasion of National Pet Day, Booking.com shares top tips on what to look for in a pet-friendly stay. With the summer travel season upon us along with the easing travel restrictions, now is the best time to explore the world with your furry companion by your side! Be it an off-beat beach destination or a chilly hill station, make sure you keep the below in mind while planning a trip with your pets.

Select accommodations using smart filters

Technology has today compensated for the geographical distance there is between our homes and a holiday destination, as we conveniently book accommodations through various applications. A pet owner would agree that booking the right accommodation ahead of their arrival at the destination is very important for a pleasant trip. To make the process even smoother, pet owners can search for accommodations that are pet-friendly by using the ‘pet-friendly’ filter on Booking.com and ensure a comfortable stay for their pet. Travellers must also look for reviews on the website or app to understand fellow travellers and pooch parents' first-hand experience at the accommodation. Do read through the fine print to confirm the pet fee.

Make sure the staff is known for loving—not just dealing with—pets!

While shortlisting an accommodation, make sure you speak with the staff ahead of your booking to make sure they are not just comfortable, but also fond of pets. This will enhance your pet’s experience and help in managing the anxiety arising from the journey. After all, a lovable environment is what your pet is used to and it's important to maintain a similar environment. During your stay, travellers you must be proud of your pooch instead of dodging disapproving looks as you walk in the corridor. Ensuring the staff’s love for pets will help you avoid any displeasing situation.

Check out the scenery or nearby parks to make sure your precious pup can run and roam

Travelling is a far bigger experience for pets as they are taken out of their natural habitat. While making pets completely comfortable with travelling is a gradual process, giving your pooch a setting that makes them the happiest is one of the ways you can get them to have a positive association with travelling. And what better than having an open space where your pets can run to the fullest and roam about freely. Travellers must access the images of the accommodations to ensure there is enough and more open and scenic space for their furry companions to cherish the destination, as much as you do!

1. See if spa days and grooming services are available for your little love

Grooming and keeping your pet’s health is a number one priority. And travelling with pets means exploring the various landscapes the destination has to offer - be it the sandy beaches or muddy trek trails. The aftermath of such experiences for pets is the need for grooming and cleaning to ensure their health is not affected. Having such spa or grooming services at an accommodation helps travellers save the hassle of the upkeep of their pets. It also lets you and your pets be papered during your stay, providing a truly enriching and relaxing time.

Check for availability of gourmet pet menus

Remember that the food can make or break a trip, for you and your dog. Travellers must make sure the pet-friendly accommodation has enough and more food supplies for your pet so that you don’t have to carry an extra load of luggage to feed your pet. Many accommodations provide paw-fect gourmet menus to treat the taste buds of our little ones. The lipsmacking menus are also Instagram worthy as you can share your experience with the fellow pet parents, and inspire them to keep their furry friends by their side for their next trip. Travellers must call the accommodation ahead of their arrival to inform about any allergies their pets may have.

NEWS | Another feather in the cap as one more tourist destination opens its gates after a long covid wait: TAAI

Another feather in the cap as one more tourist destination opens its gates after a long covid wait: TAAI

A significant drop in Covid-19 cases and increased vaccination pace has led to a rise in tourist footfall in the state of Odisha. Industry insiders are very happy that normalcy is returning and hoped for a fast recovery in business.

Expressing her happiness towards the revival of tourism business and congratulating Government of Odisha, Travel Agents Association of India (TAAI) President, Jyoti Mayal commented that it is indeed a much-needed step on the government’s part which will encourage other states too in the same direction. “Covid did take a lot from us, now it is time to compensate for all the losses faced during the pandemic,” she said.

“After the prolonged curbs for over 18 months, tourists are showing a strong desire to travel & are registering a month-on-month increase in demand. It is indeed a brilliant start to the tourist season with rooms almost full during the weekend and a sizeable number of domestic visitors flocking to spots. If the current situation continues then the recovery could be done in lesser time,” mentioned Jay Bhatia, Vice President, TAAI.

Bettaiah Lokesh, Hon Secretary General, TAAI stated, “The government of Odisha is leaving no stone unturned and coinciding with the upbeat mood of tourists by organising series of exciting events, including glamping at seven eco-retreat sites. A collective effort is required for the better and early revival of tourism sector which got massively hit during pandemic days.”

Whereas, Shreeram Patel, Hon Treasurer, TAAI went on to thank the Government of India for a successful vaccine drive in the country which has encouraged travellers and has created a sense of safety amongst people of all walks.

"I’ve always supported the idea that a champion waiter has to be an actor, an entertainer, a performer" - Vasilis Rima, Floor Manager, Zuma

#zuma #zumadubai #izakaya #foodandbeverage #hospitality #experience #energy #music #fineart #concept #people #lovewhatyoudo

Consumer Survey | Breakfast was the most skipped meal amongst urban millennials during COVID-19 Reveals study by Euromonitor International and Quaker

Breakfast was the most skipped meal amongst urban millennials during COVID-19 Reveals study by Euromonitor International and Quaker

On “Changing lifestyles and dietary habits of Urban Indian consumers post COVID-19” 

• A study was conducted in the age group of 18-50 years, focusing on urban millennials across 4 cities i.e., Delhi, Mumbai, Bangalore, and Kolkata. *

• The study showed 44% of the urban millennials skipped breakfast during COVID-19; men skipped it more than women. *

• 71% of the respondents were concerned about their weight increase and are leaning towards fad diets.

• Immunity emerged as one of the top 5 concerns among urban millennials.

• During the pandemic, nearly 2/3rd of the respondents, including urban millennials increased their wholegrain oats intake, primarily for nutritive value, digestion, and weight management.

• Study findings launched to mark National Nutrition Month 2021.

New Delhi, September 24, 2021: A special study was jointly done between March 2020 till February 2021 by London-based market research major Euromonitor International and PepsiCo India through its brand Quaker. The study highlighted that 44% of urban millennials, skipped breakfast and delayed meals due to increased household chores and late start to the day.  Further, 64% of urban millennial respondents were driven towards healthy immune system. The study further pointed out that increased consumption of fruits, vegetables, and whole grains, including oats, emerged as the key trend during COVID-19.

Titled “Changing lifestyles and dietary habits of Urban Indian consumers post COVID-19”, the study was conducted involving 1,000 respondents in the age group of 18-50 years, focusing on urban millennials in Delhi, Mumbai, Bangalore, and Kolkata. Launched to mark the National Nutrition Month 2021, the study analysed the changing lifestyle and dietary patterns of people post-COVID-19 to understand consumer behaviour. It tracked a changing pattern, particularly amongst urban millennials, towards dietary habits for a healthy immune system and maintaining weight. The study also mapped if changed behaviours would sustain in the future.

The study outlined that weight watchers must understand the significance of having meals on time and consuming nutrient-rich breakfast. Further, it found that 71% of urban millennials leaned towards the popularity of fad diets, including keto, intermittent fasting, and weekly detox plan, among others to maintain weight. 

With understanding the dietary changes in Indian consumers, Vidhi Sharma, Consultant, Euromonitor International said, “While millennials acknowledge the importance of breakfast and believe that it should have wholesome nutrition, they often tend to skip breakfast due to their work schedules or tend to just grab a quick snack in the morning. Popular fad diets are supporting this behavior of skipping breakfast. However, COVID-19 has brought about some positive dietary changes as well among the younger group, with increased intake of fruits, salads, and oats, and improved the willingness to look for healthier alternatives while shopping”.

Dr. Jagmeet Madan, Professor, Principal, Sir Vithaldas Thackersey College of Home Science, SNDTWU, Mumbai, and National President, Indian Dietetic Association, said, “Meal timings are important for better digestion and to maintain weight. Breakfasts within 1-2 hours of waking give energy for the day and should include a variety of food groups. Focusing on high nutrition, exercise, and approach to a sustainable lifestyle will help manage weight and keep the energy levels high.”

Talking about the study findings, Sonam Vij, Associate Director and Category Lead - Quaker Portfolio, PepsiCo India said, “Breakfast helps to start the day right and provide energy for the day. The role of sustainable and nutrition-rich diets becomes even more important as they curb binge eating and help maintain weight. Urban millennials are now increasingly focusing on improving their physical and mental health that constitutes an active lifestyle. We also see that they are shifting to food choices for a healthy immune system as shown by the study. This has heightened the consumer adoption of Quaker Oats, a 100 % Natural Wholegrain which is a good source of Protein, Rich in Fiber, and contains important Micronutrients like Zinc, Iron amongst others. These benefits and more make Oats a convenient, nutritious and delicious option to increase the nutrition quotient in people’s everyday diet especially breakfast, which is one of the most crucial meal of the day.”

Additional key highlights of the study:

• Nearly 60 % of urban millennials surveyed started doing yoga and walking/running during COVID-19 for physical/mental health activity.

• The average intake of salads and fruits increased. Further, urban millennials consumed more oats primarily for nutritive value, digestion, and weight management. The urban millennials preferred oats for breakfast as the main dish.

The study also compared lifestyle and dietary changes (in terms of frequency and quantity of food groups as defined by the National Institute of Nutrition); analysed breakfast habits, personal health perceptions and weight management data; and tracked packaged food choices, oats consumption behavior and purchase pattern for groceries before and during COVID-19.

* “All reported findings are based on respondents’ statements and actual changes in behaviors or preferences may differ. Further, the figures shared are only representative of the population surveyed and extrapolating to the entire population is done at the user’s own risk with no warranty or representations from Euromonitor International”

About Quaker Oats:

Quaker Oats was launched in India in 2006. The brand Quaker is more than 140 years old and is a world leader in the oatmeal segment. As a brand, Quaker Oats is always tapping suitable occasions and moments to add a touch of nutrition for the youth who are seeking lasting energy through the day. Quaker has also created a special platform on its YouTube channel - Content Hub - to offer an array of easy-to-make nutritious, yet flavourful, recipes. Quaker Oats is a 100% wholegrain and natural source of carbohydrates and dietary fibre. It has unique soluble fibre called βeta Glucan, which is scientifically proven to help reduce cholesterol (cholesterol is a risk factor for heart diseases). In India, Quaker Oats are also available in variants such as Quaker Plain Oats, Quaker Oats Multigrain and Quaker Oats with Flavour Mix.

Quaker Oats as a brand is always tapping suitable occasions and moments to add a touch of nutrition for the youth who are seeking lasting energy through the day. Quaker has also created a special platform on its YouTube channel - Content Hub - to offer an array of easy-to-make nutritious, yet flavourful, recipes.

About Euromonitor International:

Euromonitor International is the world’s leading provider of global business intelligence, market analysis and consumer insights. From local to global and tactical to strategic, Euromonitor’s research solutions support decisions on how, where and when to grow your business. Euromonitor helps find the right report, database, or custom solution to validate priorities, redirect assumptions and uncover new opportunities. With offices around the world, analysts in over 100 countries, the latest data science techniques and market research on every key trend and driver, Euromonitor helps you make sense of global markets.

Doha hotel payroll higher than anywhere else in Middle East

Payroll per available room (LPAR) in Doha hotels is currently higher than anywhere else in the Middle East.

As explained by STR: “LPAR is used to calculate hotel labour costs on a per-available-room basis to produce a clear picture of how much a hotel spends in labour expenses across all rooms available in any given time period.”

Doha hotels for H1 2021 had an LPAR of US$53, down 23 per cent from 2019’s US$68. Gives the Qatari capital the highest LPAR, with Jeddah next at US$50, a 22 per cent decrease against H1 2019. Abu Dhabi had US$38; Bahrain had US$45; Cairo had US$24; Dubai had US$39; Kuwait City had US$40; Muscat had US$46 and Riyadh had US$48.

HotStats, the firm that reported the results explained: “Labour, a hotel’s largest cost, was first to be stomped out, either through layoff or furlough. The result was that most global regions saw payroll costs drop precipitously in April 2020, a short time after the World Health Organization declared the coronavirus a pandemic.

“A year later, payroll costs are inching back up, closer to pre-pandemic levels as hotels reopen and demand increases. The challenge for operators will be their handling of a scarcity of qualified labour and the cost to secure it.”

Looking at another KPI, Doha is predicted to boast higher occupancy rates this year than both Dubai and Riyadh – long two of the busiest tourist hubs in the region. The city is forecast 70 per cent FY occupancies compared to 69 per cent on Palm Jumeirah in Dubai. Colliers International’s August 2021 MENA Hotel Forecast expects a 16 per cent YOY improvement for Doha’s hotel occupancies.

“As we move through 2021, we begin to observe several markets build on recovery began in Q4 2020. Ongoing monitoring of the Covid-19 pandemic by government entities and other key touristic stakeholders has informed how markets open and close. While travel restrictions are easing, controlled and consistent growth is key to recovering, and in the future, improving on the hospitality performance in the key markets,” said Colliers. 

Source

Insights of working in International Star properties | Vinjamuri Sriram Dutt sharing his experience of working in Marriott Downtown Abu Dhabi (Preopening)

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.

Hyatt Regency Koh Samui GM Pulido Anticipates Bright Future For Island

Hyatt Regency Koh Samui GM Pulido Anticipates Bright Future For Island

KOH SAMUI, Thailand (August 4, 2021) — WITH stints at high profile resorts in the Caribbean, the Middle East, China, South Korea and his native Mexico in his locker, Adrian Pulido can draw upon extensive experience in the global tourism industry.

Therefore, it counts for something when the general manager of the recently opened Hyatt Regency Koh Samui predicts a spectacular revival for Koh Samui, Thailand’s legendary paradise island.

Like other tourism destinations in Thailand, Koh Samui has been badly impacted by the global pandemic.

Things, though, are beginning to look up for the destination. The unveiling in early July of the Hyatt Regency Koh Samui — a design-forward luxury property on the north-eastern tip of the island — was a landmark debut on the island.

Ongoing plans to reopen Samui to international visitors, meanwhile, over the coming months are another positive indicator for the future.

Pulido, who makes his debut as a GM at the resort following spells in senior management with Banyan Tree, JW Marriot and, most recently, Park Hyatt, is among those convinced that it’s merely a matter of time before Koh Samui reassumes its position as one of the star attractions for tourism in Southeast Asia.

“Koh Samui is a very special destination,” he said. “It has been one of Asia’s most popular islands for decades now, yet it has never lost any of its charm. Visitors will find incredible beauty, fantastic food and outstanding hospitality. It’s all waiting here for them like it always has been.”

Pulido is equally bullish about the prospect of his resort being in the vanguard of this revival thanks to its broad appeal and myriad selling points.

A collaboration between three of Thailand’s biggest hotel design names — Office of Bangkok Architecture, August Design and PLandscaping — the 140-room property occupies eight acres of private coastline in the far northeast corner of the paradise island.

Deploying a design-forward philosophy, the property, which is located in North Chaweng — and is less than ten minutes from the island’s international airport— bills itself as a “vacation gallery” due to its array of visual highlights.

These include a showpiece lobby — the longest lobby arrival point in Koh Samui — plush accommodations that showcase terrific ocean views and one of the largest pool zones on the island.

“The pandemic has been a challenging time for Koh Samui as it has been for the entire tourism industry in Thailand,” he added. “That’s why we are so delighted to debut with such a special resort.

“It (the resort) embraces the island’s native beauty and its traditions through elements of vernacular architecture and careful incorporation of existing natural features. At the same time, we look towards the future thanks to contemporary design, state-of-the-art facilities and daring cuisine.

“This island has a central role in how Thailand fares following the pandemic, and it’s an honour to be leading the way as we begin to look positively towards the future.”

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."

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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

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