Sakshi

Sakshi did her Post Graduation in English Journalism from Indian Institute of Mass Communication, New Delhi. She works with BW Hotelier as a Correspondent.

Latest Articles By Sakshi

Futuristic Top-Level Leadership Internal Movements at ITC Hotels

The top-level movements at ITC Hotels is a forward-looking approach for the growth of the company.

Read More

Women are no Longer Scared to go After What They Want: Natasha Jain, Co-Founder of Bent Chair

Today standing upfront on the pedestal of success as a serial entrepreneur, Jain holds her ambition very dearly.

Read More

Celebrate and Support Each Other: Harleen Mehta, Vice President, Sales Operations - India, Hyatt Hotels and Resorts

An alumnus of Symbiosis Institute of Management Studies, Mehta is leading in her domain of work with excellence and grace. On an occasion of International Women’s Day, BW Hotelier spoke to Mehta, to know about her success mantra.

Read More

Celebrating Essence of Superfood for Super Women at The Imperial

F&B

The Imperial Culinary Club celebrated women’s day with chef Parul Pratap's healthy recipes & tea sommelier Anamika Singh's tea infusions

Read More

LPU Encouraging Practical Learning Through Uni Hotel

The hotel is first of its kind in India which is entirely run by the hotel management students.

Read More

The Ritz-Carlton to Mark its Entry in Pune

Its debut will mark the brand’s second property in India and is one of three Ritz-Carlton hotels in the pipeline for the country.

Read More

Preferred Hotels & Resorts Announces Growth of Global Portfolio Including 2 Hotels in India

The prominent destinations include Jaipur, Bengaluru, New York, Lisbon, the Yucatan Peninsula and more.

Read More

Independent Hotels: How they are Managing to Stay Ahead of the Game?

Independent or standalone hotels don’t face a number of obstacles that are becoming bigger problems for operators and lenders of branded assets.

Read More

Barcelos Introduces New Brand Rassasy By Barcelos

F&B

Most of the current outlets will be converted into Rassasy by Barcelos in next quarter. First, two new outlets will open in Mumbai & Bangalore by May 2019.

Read More

It is Imperative For a Student to Touch, Feel & Smell the Ingredient: Chef Mohib Farooqui,Associate Director, Culinary Arts, ISH

F&B

An alumnus of Le Cordon Bleu Sydney where he received the “DUX’ award for highest academic achievement, Chef Farooqui has over ten years of culinary experience in India and abroad. Currently serving as an Associate Director, Culinary Arts at Indian School of Hospitality, Chef Farooqui aims to bring the best out of each student.

Read More