A sneak peek into Hotelier India’s Feb ’10 issue

News, Front of House

The February 2010 issue of the Hotelier India magazine has gone to press. Keep a look out for the magazine in your mail box. In the meantime, here is a sneak peak…

Guest column: Benefits of blogging
To blog, or not to blog? While a website still holds the position of being the one stop-shop information centre on any organisation, a blog adds the important human touch, says Keshav Baljee

Guest column: Perfecting the practice
One often wonders what sets a hotel apart from its competitor. The answer lies in the individual best practices each chain is wont to follow. Here, Vincent Hoogewijs discloses some inner facts about the Four Seasons

Interview: I welcome change
Sanjay Sharma, general manager for two Westin properties in the New Delhi/NCR region, tells Punam Mohandas he is a talent magnet, who encourages his team to come out of their comfort zones

Analysis: Bengaluru: Unbeatable still
From pensioner’s paradise to India’s Silicon Valley, Bengaluru has witnessed major and rapid development, which, in turn, has led to an ever-growing keys inventory. How will the city perform in 2010?

Interview: Creating a niche
An investor banker, Zia Shiekh now enters the hospitality business with the newly developed Svenska brand, which looks to offer a luxury five-star product albeit in a smaller size, says Syed Ameen Kader

Feature: Emerging bath trends
From the merely functional, bathrooms are now being transformed into chic spaces that imitate spas, with technological innovations adding that extra fillip, finds Sapna Kulshrestha

Feature: Securing your environs
Rapid technological advances in security augur well for the hotel industry that needs to increasingly invest in and update the solutions it offers, says Bindu Gopal Rao

Food and Beverage Feature: Grin and ‘beer’ it
Beer is perceived as a youth drink, is a steady F&B revenue driver in the metro cities, and is becoming increasingly popular amongst women, finds Bindu Gopal Rao

Guest column: A chef for all seasons
While innovation perforce must needs be seasonal, senior chefs should create a conducive environment for the same, says Soumya Goswami, as he plays culinary Nostradamus for the year ahead

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