Latest Articles

Hospitality Schools Lack In Training Students In Live Skills

Dilip Puri, Guidance Lead SouthAsia, Marriott International, stressed on the dearth of hotel management institutes in the country

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Hospitality Schools Lack In Training Students In Live Skills

Dilip Puri, Guidance Lead SouthAsia, Marriott International, stressed on the dearth of hotel management institutes in the country

Read More

Hospitality Schools Lack In Training Students In Live Skills

Dilip Puri, Guidance Lead SouthAsia, Marriott International, stressed on the dearth of hotel management institutes in the country

Read More

India's Potential In Hospitality

Zia Shiekh, CEO, Svenseka Hotels, speaks about the idea of operating & owning a business by own self, just like Svenska has been doing

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Hospitality And Its Flavours With K.B. Kachru

BW Hotelier Indian Hospitality Awards & Summit 2017 was held at The Leela Ambience Hotel, Gurugram. The two-day event is up for March 23rd &24th 2017 and the conclave theme for this time is 'Ramping up for the Future

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Financing Exercises For Hospitality Industry

Sonica Malhotra, a finance expert on the panel kicked off a discussion talking about how business in hospitality have started looking at balancing their sheets with retail strategies, holding commercial office or service spaces, investing in debt capacity and bringing on a good chain reaction with a mixed bag of assets

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Paul Stevens Appointed as CEO, Accor Plus

Accor Plus is Asia Pacific’s most expansive travel, dining and lifestyle program. It was first established in Sydney and it has since grown to 45 offices in 11 countries across Asia Pacific.

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A Step Towards Creating ‘Swacch Hotels’

The hospitality sector is one among the significant waste generators in the country. Much of the waste generated from within the kitchens, all day long buffets and in room dining leftovers are mostly hauled off to landfills.

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HRWAI Asks For Level Playing Field

Disruptions are healthy, as it allows customers to enjoy best services at the cheapest rates. But the disruptors cannot be allowed to disrupt and proliferate simply on the basis of avoiding regulations and taxes.

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From Terrace to Table

F&B

Mumbai welcomes an entirely new dining experience with the launch of Candy & Green--a 2500 sq ft multi level restaurant in the heart of the buzzing Breach Candy which houses a 750 sq ft farm growing 25 kgs of greens every week.

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