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What’s Cooking?

Since F&B is an important revenue driver in the hospitality business, investing in efficient kitchens can make or break the deal for hoteliers and restaurateurs The kitchen is where the real action is in a hospitality establishment. It is the place that is almost always functional, especially in a hotel – preparing buffets for breakfast, lunches, dinner, in-room dining food, meal-to-go, etc. And these m ...

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Safe, Secure and Sound

As new-age security threats increase, hospitality companies are keen to invest in sophisticated surveillance and safety solutions. All in a bid to make their guests feel secure, keep their assets safe, and protect their brand’s reputation By Bindu Gopal Rao When it comes to security in hotels and restaurants, it is better to be safe than sorry. That is the premise on which these establishments are investing ...

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Keeping it clean

Adhering to high levels of sanitation, food safety and hygiene in their kitchens helps hoteliers keep a check on contamination and depicts their good business sense By Soumya Menon Keeping a kitchen clean is not an easy task. Whether it is an international hotel group or a quick service restaurant (QSR), both face challenges when it comes to running a busy kitchen and maintaining hygiene at the same time. T ...

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Tailored Al Fresco

Durability, cost and aesthetics must balance out when it comes to outdoor furniture design By Rashmi naicker Hospitality industry tends to imbibe global furnishing trends. Besides the usual indoor furnishings, designers and hotel owners believe in utilising outdoor spaces to perk up the design quotient. By building up the connections between the landscape and the nature around, outdoor spaces can be made to ...

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Water Wise

Water harvesting, recycling and installation of Sewage Treatment Plants are the latest conservation methods being adopted by hotels. Bindu Gopal Rao looks at the bottom line Paradoxical as it may sound, of all the water present on the planet, only about .008% is available for human consumption. As such, the importance of conserving water can hardly be over-emphasised. Increased water consumption is causing ...

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A Patio Party

Outdoor settings in hotels are usually beautified by nature itself; the correct choice of furniture can define a signature style to further enhance these locations Hotels are supposed to be a place of rest and rejuvenation replete with good food, luxurious stay, and great ambience. The furniture not only defines the opulence of these properties but also serves to convey their signature style. The concept of ...

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One Network to Bind Them All

Unified communications and cloud-based systems help hotel owners stay ahead of the competition by enhancing guest experience and improving employee productivity How often has one seen fatigued guests impatiently waiting at the hotel’s front desk while the hospitality staff is searching for their reservations or taking time to assign a room to them? This is hardly the kind of experience that will make guests ...

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The spice trick

Spices pack a flavourful punch and give an inviting aroma to food. Just a pinch is enough to uplift a dish. No wonder they are always in a chef’s arsenal Spices are all about flavours. Unlike seasoning, they not only compliment the food but also add a unique zest to it. Spices are added to dishes by chefs to layer and blend the disparate flavours that different spices offer. A multitude of spices—from the f ...

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Booked For Success

A reservation system isn’t about number crunching anymore, but a technologically advance set up that enables hotels to create newer values, tap new segments, forecast trends and even spearhead one, say the specialists If revenue management was all about every room that is not sold is a room wasted, then reservation system, at least the modern version of it, is that every room not sold at the “best rate” is ...

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Redefining Dining

Tableware is an integral part of the dining experience and a vehicle for chefs to express their creativity Gone are the days when only food mattered and presentation was secondary. Today, chefs are pushing the boundaries both in the kitchen, with unique dishes, and in plating them as a work of art. While the taste of the dish may lead to a guest overlooking a lacklustre presentation, sampling an aesthetic, ...

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