Hotelscapes March Issue

Volume 3. Issue 2. March 2014. Rs 50

a cross section publication

ALL ABOUT HOTELS & HOSPITALITY

Remembering Francis Wacziarg Agra: A potential leisure destination In many dimensions: Trends in constructing materials Going Green – The new efficient way

A S C HI

Top10 Marketing Trends for the Indian Hospitality Industry The 10 that got made and the 10 that got away The Indian HR Storyboard – Then and Now Top10 Trends and Opportunities in Sustainabaility

Manav Thadani

“We do get more things right than wrong and that’s what keeps us going”

EDITORIAL

Volume 3 Issue 2 MARCH 2014

EDITOR’S NOTE Dear Reader,

Volume 3. Issue 2. March 2014. Rs 50

a cross section publication

ALL ABOUT HOTELS & HOSPITALITY

Remembering Francis Wacziarg Agra: A potential leisure destination In many dimensions: Trends in constructing materials Going Green – The new efficient way

HICSA

Top10 Marketing Trends for the Indian Hospitality Industry The 10 that got made and the 10 that got away The Indian HR Storyboard – Then and Now Top10 Trends and Opportunities in Sustainabaility

Manav Thadani

“We do get more things right than wrong and that’s what keeps us going”

With the passing away of Francis Wacziarg we have suffered a great loss.

Wacziarg was not just a charismatic individual but was a friend to many. His was an enduring love affair with India and he was India’s French connection.

Regarded by many as France’s true ambassador to India, he will be deeply missed by the industry fraternity, from the heritage hotels in particular. Besides his personal attributes, he will be remembered for a long time for his individual brand of heritage hospitality, where along with his friend Aman Nath of many years, they were able to build the Neemrana brand as a pan-India heritage hotel group. In this issue we pay homage to this endearing individual.

In this issue we celebrate HICSA’s 10th anniversary through a special where we talk about the buzz in the hospitality sector and the top ten trends ranging from top ten marketing trends to top ten trends and opportunities in sustainability.

Above all, while every effort must be a team contribution, you also need a leader with a vision and a commitment. HICSA found this admirably in Manav Thadani who figures this month as our cover story.

In the Forum of the Month we explore the issue of whether there is an industry disconnect towards the creation of an industry fraternity. In the Destination Report we concentrate less on the metropolitan cities and talk to different hotels in Agra about the destination emerging as a leisure terminus where the city needs to be explored beyond Taj Mahal.

In the design section we have interviewed directors and architects of various design companies about the trends in materials in building a hotel project.

In GM Speak we speak to Balan Paravantavida, General Manager of the first JW property in New Delhi where he talks passionately about his property and also what it means to have a hotel in Aerocity.

Moving on to the wellness section, we ask various managers of spas in hotels about their strategies that make them run this tough and competitive business successfully.

For our Chef’s Page we have interviewed the Thai Chef of The Oberoi, Bangalore about the peculiarities of Thai cuisine and how different is it from Indian food.

Moving on to the growing concern of hotels, Eco Tourism, we talk to various hotels about their initiatives in saving energy on their property without affecting the quality in their service.

Editor: Navin S Berry

Managing Editor: Priyaanka Berry priyaanka@crosssectionmedia.com

Features Desk: Anupriya Bishnoi, Nikita Chopra Advertising: Saurabh Shukla saurabh@crosssectionmedia.com

FORM-4 (See Rule 8) Cross Section Media Pvt. Ltd.

Design: Ashok Saxena, Neelam Aswani HotelScapes is published and printed by Navin Berry, printed at Tara Art Printers Pvt. Ltd. A-46-47, Sector - V, Noida - 201301 (U.P.) and published from IIIrd Floor, Rajendra Bhawan, 210, Deen Dayal Upadhyay Marg, New Delhi - 110002.

Editor: Navin S Berry, Tel: 91-11-43784444; Fax: 91-11-41001627.

E-mail: info@crosssectionmedia.com This issue of HotelScapes contains 68 pages

1. Place of Publication : New Delhi 2. Periodicity of Publication : Monthly 3. Printers’s Name : Navin S. Berry Nationality : Indian (a) Whether Citizen of India? : Yes (b) If foreigner, state the country of origin : No Address : IIIrd Floor, Rajendra Bhawan, 210, Deen Dayal Upadhyay Marg, New Delhi – 110002 4. Publisher’s Name : Navin S. Berry Nationality : Indian (a) Whether Citizen of India? : Yes (b) If foreigner, state the country of origin : No Address : IIIrd Floor, Rajendra Bhawan, 210, Deen Dayal Upadhyay Marg, New Delhi – 110 002 5. Editor’s Name : Navin S. Berry Nationality : Indian (a) Whether Citizen of India? : Yes (b) If foreigner, state the country of origin : No Address : IIIrd Floor, Rajendra Bhawan, 210, Deen Dayal Upadhyay Marg, New Delhi – 110 002 6. Name and address of individuals : Cross Section Media Pvt. Ltd. IIIrd Floor, Rajendra Bhawan, 210, Deen Dayal Upadhyay Marg, New Delhi – 110 002 Who own the Newspapers and Partners or Shareholders holding more than one per cent of the total capital 1. Mr. Navin S. Berry, W-11, Greater Kailash-I, New Delhi 2. Mrs. Archana Berry, W-11, Greater Kailash-I, New Delhi 3. Mr. Rajat S. Berry, W-11, Greater Kailash-I, New Delhi I, Navin S. Berry, hereby declare that the particulars given above are true to the best of my knowledge and belief.

Date: March 1, 2014

S/d Navin S. Berry (PUBLISHER)

March 2014 • HOTELSCAPES 3

March 2014

CONTENTS

14

In the news 6 Holiday Inn opens in New Delhi’s Aerocity

8 Taj gets a breather at Mansingh Delhi

In Memoriam 10 Remembering Francis Wacziarg HICSA Special 14 A Perfect Ten

32 Forum of the Month 26 Is there an Industry Disconnect?

38 28

Destination Report 28 Agra: A Potential Leisure Destination

Design 32 In Many Dimensions: Trends in constructing materials

GM Speak 36 Balan Paravantavida: Today’s

General Manager can no longer be a figurehead

Spa 38 Spa Strategies: What keeps them going?

Chef’s Page 42 Thai Talking with Chef Attachai Kitisri

Eco Tourism 44 Going Green: The new efficient way 4 HOTELSCAPES • March 2014

Hotel Events 50 Mumbai’s glitterati join the new

GM at Sofitel in celebrating Valentine’s day with Brit girl band The Tootsie Rollers and a cultural extravaganza at The Ashok

51 Taj Group of Hotels celebrates

the 175th birth anniversary of Jamsetji Tata, Novotel Hyderabad Convention Centre receives “Hotels Landscaper Area” award by Govt. of Andhra Pradesh and The Taj Mahal Hotel, New Delhi welcomes the Governor General of Canada

Awards 52 National Tourism Awards 2012-2013

Photo Feature 54 Celebrating the festival of love 58 Products 60 News Snippets Domestic 62 News Snippets International 64 Movements in the Industry 66 Last Page

green&clean always with something extra

Regardless of what you want, Electrolux is able to offer you the best solution.

Experience savings up to 1040 € per year,* with the newest generation of green&clean hood type dishwashers!

GREEN

Maximum savings are assured by: the low consumption of fresh water (2 lt./cycle); the highly efficient rinsing (-33% in running costs, less hot water used); the ENERGY SAVING device; the ZERO LIME device.

SAFE

Best-in-class sanitation and safety are guaranteed by the WASH SAFE CONTROL which provides a constant rinsing temperature of 84 °C, assuring perfect hygienic conditions and total detergent removal.

•

CLEAN

Excellent washing results regardless of working conditions thanks to: the CLEAR BLUE Filtering System; the very powerful washing circuit; the unique shape of the spray nozzles and rotating arms.

EASY

Optimal visibility and easy operation both in corner and linear installations due to the innovative angular position of the control panel and the integrated LED display (on automatic models).

For more details download the brochure at www.electrolux.xx/foodservice

* Cost savings are a result of calculations performed by the Electrolux Professional LAB which is certified by IMQ and INTERTEK. Comparison made between a green&clean hood type dishwasher and an equivalent conventional machine using 3 lt/cycle for rinsing, 100 cycles/day, 300 working days/year and inlet water at 10 °C.

Contact us at eprindia@electrolux.com, +91-124-4722800 Share more of our thinking at www.electrolux.com/professional

IN THE NEWS

T

Holiday Inn opens in New Delhi’s Aerocity

he second Holiday Inn hotel in the capital, Holiday Inn New Delhi International Airport opens doors this month in the much talked about Aerocity. Positioned to target business, leisure and transit travellers, the hotel is well connected with the national highway and the Airport Metro.

Commenting on the occasion, Ranjan Malakar, General Manager, Holiday Inn New Delhi International Airport said, “We are thrilled to open this hotel and we look forward to welcoming our guests to experience Holiday Inn’s world-renowned hospitality. Located in the plush new Aerocity and within close proximity to both Delhi and Gurgaon, we are confident that the hotel will soon prove to be an ideal choice for travellers to the city.”

The 265-room property offers guests well-equipped rooms with 37-inch LED TVs, iPod docking stations and media hubs. Leisure activities at the hotel include a fitness center, an outdoor swimming pool and Sohum Spa with four therapy rooms and a unisex salon. The hotel features a number of dining experiences of different kinds from all-day dining restaurant, lounge bar, etc. Retail outlets will also be located in the hotel.

6 HOTELSCAPES • March 2014

Commenting on the IHG’s expansion plans for India, Pascal Gauvin, Chief Operating Officer, India, Middle East and Africa, IHG added, “We have a long heritage in India, with almost 50 years’ experience in the country and, throughout our time, we’ve adapted and evolved to meet the rapidly changing market. In the coming years, our Holiday Inn and Holiday Inn Express hotels will drive much of our growth in the country and we’re excited about what the future holds for the two brands.

We opened five hotels here in 2013 and this is our first opening of 2014, setting a great base for the year.” ■

MEET THE TEAM GENERAL MANAGER Ranjan Malakar DIRECTOR OF SALES Gayatri Bist DIRECTOR F&B Narayan Tharoor

We deliver

Customised orders

I Budgeted requirements I Shorter lead times at Elvy

Call to Order: 0124-4578888 Order online: www.elvy.in Square One Mall, Saket, Tel: 011-29562118 I MGF Megacity Mall, MG Road, Gurgaon, Tel: 0124-4030230 Silver Arc Mall, Firozepur Road, Ludhiana, Tel: 0161-4626909 I Infocity -II, Gurgaon, Tel: 0124-4578888

Get your order delivered anywhere in India

IN THE NEWS

Taj gets a breather at Mansingh Delhi

T

he Taj Mansingh hotel, operated by the Tatas through the Indian Hotels Company Limited, is likely to get another extension after its lease expires in March. The New Delhi Municipal Council, which owns the land, cannot hold an auction after the model code of conduct for the Lok Sabha elections comes into force. It may extend the lease by another four months at its March 19 meeting. If it does, then this will be the fourth time that the Tata-owned Indian Hotels Company Limited will get an extension, with the current extension, given in October last, expiring on March 31, 2014.

The property was constructed by NDMC and was given to the Indian Hotels Company Limited (IHCL) in 1978 on lease for 33 years. The lease came to an end in 2011. The NDMC was about to renew the lease when the Urban Development Ministry asked it to auction the property. As time was running out, the NDMC gave a year’s extension to IHCL and another in 2012. With the NDMC still awaiting the Solicitor General’s opinion on whether it should give IHCL the first right of refusal while auctioning the property, it gave IHCL another six months extension in October 2013. IHCL has also filed an injunction suit against the auction of the Mansingh property, to get a stay on the auction. ■

8 HOTELSCAPES • March 2014

IN MEMORIAM

Remembering Francis Wacziarg The Fragrance of Francis Wacziarg

by AMAN NATH

O

Last month, Indian hospitality industry lost one of its iconic pioneering spirits.

To me, he always came through as exceptionally unassuming, humble to the core, knowledgeable and immensely supportive. We bring together some close memories, from industry veterans, who worked with him over the years. The lead piece is from Aman Nath, co-founder of Neemrana Hotels, his close friend of many years. Together, literally, they may have discovered the wealth of India’s heritage properties as hotels, as they pioneered the makeover of Mandawa Resort, among the first to be so developed. – Navin Berry

10 HOTELSCAPES • March 2014

n 24th February, 1942, Francis Wacziarg was born of French parents with Polish and Turkish ancestors, on a German ship in Portuguese possession, sailing on the Cuban waters.

To this genetic mix of six nationalities, was added Mexico, Morocco, England, Brazil and Switzerland to become the auspicious Indian number of eleven. Perhaps India was the only nation which could so naturally assimilate someone of such a civilizational diversity.

This birth on a ship was 450 years after Christopher Columbus had sailed the same Atlantic Ocean in his search of the same India.

This year, as we celebrate the 550 years of the founding of Neemrana (1464 - 2014), we know that through whatever convoluted route Francis chose to reach Neemrana – it was he, unlike Columbus, who reached the real India, the true India.

When he first came to India 44 years ago, his only connection with India was Gandhi. As a skinny child when he did not eat enough, his marvelous mother Donna would say “You will grow up to be like Gandhi ! ” She had subconsciously pointed Francis in the direction of India. Although Francis was a reverent atheist, he was a simple, karma-yogic faqir with an aesthetic bias for Vaishnavism as he collected Krishna in art. I used to call him a Hinjew.

He had first landed in India a radical journalist, just after the 1968 socialist student movement in Paris, to write for a leftist magazine. He followed the legendary EMS Namboodiripad around Kerala. But by the time he returned, the magazine was defunct.

However, he did go on the much travelled route to Pondicherry to read Aurobindo as well as Krishnamurti. But that was not to be his ‘ path less travelled by’. He didn’t become the ‘baba-cool’ hippie so much in vogue those days. After all he was a grounded MBA from one of the best schools in Paris. He returned to India in 1970 to work with the French Trade Commission which put him instantly on first name basis with India’s industry heads as much as the cultural elite – in cinema, journalism, art and music.

Eventually , with his successfully buying house and the Neemrana model of experiential and honest heritage hospitality ,which we founded together, he became a benevolent entrepreneur with all his employees almost as comrades. The tributes that have come in from his associates and colleagues at all levels, are

IN MEMORIAM

overwhelming in their warmth and sincerity. He would only have wept with joy if he could read them. He had obviously made the much maligned Western materialism synthesize with all the philosophical learnings of the East. I think that Kipling, Karl Marx and Adam Smith would all have approved .

The Mumbai Mirror wrote “The country is mourning the loss of one of its most passionate citizens” and in France, Le Point labelled him «the French man most famous in India». Shil Bannerji, erstwhile Secretary Tourism, wrote “Francis represented the finest in European culture and he imbibed the best of India”. William Dalrymple simply mourned the loss with: “the world is a colder and poorer place for his passing”. And Lalit Panwar, an IAS officer from Rajasthan went as far as to say of his death “sometimes, even God commits mistakes. He was such a great son of India.”

Francis Wacziarg had been the discreet but continuous French Ambassador to India for 44 years. But he was so embarrassed and even hated this recurring introduction from Indian friends, as it could ruffle both diplomatic protocol as well as egos. I think that it was his humble radiance that finally bound him to all the ambassadors, not his Indian stature.

But he was infinitely more comfortable to be the French Trade Commissioner or the Cultural Councillor – jobs that came almost instinctively. The only things he did not promote were French wines, though his office did represent them briefly. He never drank a glass himself and used to joke that the French had thrown him out for being a teetotaler ! Nor did he use any perfumes. Very particular about hygiene, he could never set out of the house without his splashy, Indian ritual bath. But in the hundreds of mails that the office has received, it is evident from their content how many hundreds, if not thousands of Indians’ lives he had touched and the countless French people he must have facilitated in finding their purpose.

Francis’s India-story began with Gandhi, but it could also continue on that path. It was Gandhi who had said that the fragrance always remains on the hand that gives out the rose. Francis was that French fragrance for India and, in a very transparent sincerity, also the khushboo of the Indian ittar for France.

The re-birth of Francis Wacziarg in Bombay

On the 16th of April, 2014, it will be 44 years since that fateful day in 1970 when Francis Wacziarg stepped off his plane from Paris. As his soles touched the soil of Bombay, he knew instantly that he had an Indian soul! Even though he had undergone a rational, Western business school education in France, he often used to say that this connect was certainly from a previous life.

For Francis, Bombay continued to remain special for a host of reasons – the fact that it was coastal and he was born on a ship in the warm Cuban waters ; because as a baby, he had always laughed when his dark-skinned nanny in Havana showed her face – and which wasn’t always true when Europeans leaned over his pram.

Francis loved the energy of Bombay – from its streets to its board rooms – with everything thrown in. And he loved and admired the

Parsis – who doesn’t ? When he got his Indian citizenship in 1990, he even toyed with the idea of becoming Francis Wadia which was phonetically so close to his complicated Polish surname Wacziarg, pronounced Wagzia !

That Bombay was another city and many of you still remember that, though many from that era are now, sadly gone. Khorshed Gandhi was the last he saw go when Francis was last in Mumbai. Jehangir Sabavala had departed before that. And the marvellous Tina Khote, who had endeared herself like a sister to Francis. Every day was laced with interconnected stories which then became a more complicated Indian web - an invisible network only Indians could fathom.

Elsewhere they said there were six degrees of separation, Francis became aware that in India there was a maximum of two. Everybody’s brother was married to someone’s sister – who lived in the same building and had either gone to school or college together. Also, because people had begun to have inter-caste marriages, there was always a blood relation thrown in, removing any separation at all. I don’t think this kind of a giant family tree could ever be drawn by any genealogist, but it was there in the skies, larger than life like a Kalpavriksha – the wish fulfilling tree which told all those ready for assimilation in the grand potpourri that India was, that they were welcome to be a part of the branches of this cosmic tree and bloom. As the deputy French Trade Commissioner, Francis and Annick had got genealogically connected to Bombay. Their son Romain was already a baby, and Aude, who is here with us today, is a Breach Candy girl.

They lived in Jeevan Jot, the building on Setalvad Lane made notorious by the Nanavati-Ahuja murder.

This January of 2014, Francis, aware of his deteriorating health, narrated to me a Bombay page of his life in the 1970s: “Two months after my settling in Bombay, I visited Charagh Din. There, I met a young man who admired my beige suit and asked where I had bought it from. “Paris”, I said “but aren’t you the actor Sajid Khan? ” He was naturally very surprised. When I told him that I had been seeing his serial of an American boy travelling with an elephant in India, we became friends. He asked me over for a concert at a friend’s house – a shack in Juhu – organized by Ismail Merchant. The hostess was Didi Contractor. Annick, who had arrived in May with Romain, named after the Indologist Romain Rolland, was also with me. It was a very bohemian house. We sat on durries, mattresses and cushions and listened to Pundit Ram Narain play Malhar on the sarangi. As he progressed with the marvelous raga of the rains, a strong monsoon broke over the palms. There were no buildings in Juhu then. As the rain lashed on the roof and the windows and the skies thundered, it become a great Indian moment of emotion for me to see everyone moved by the music in tears – and one that made me love India even more deeply.

This opened new friendships: Ismail and James Ivory. I

March 2014 • HOTELSCAPES 11

IN MEMORIAM

had already met Kumar Sahni at the Churchgate Railway Station in 1969 through the contact of Dilip Padgoankar, who spoke French and was studying cinema in Paris. Then I met Mani Kaul who was learning from Akbar Padamse who had his studio next to my house in Kemp’s Corner, where Nalini Malani used to come. I bought a painting of Mani for 200/- in aid of the Bangladesh refugees. We all used to meet in the evenings. I subtitled their first movies in French. Akbar and Kumar spoke French. I also met Gopal Dutia who worked for Glaxo. I showed him cuttings of the home of Charles and Monica Correa which had appeared in a French magazine.

It had a low dining table with moorahs, and a door hinged 2/3 - 1/3, which became his signature – and immediately we were introduced to become intimate friends. Then there was Prem and Usha Jha whom I met at the French Consul. We entertained a lot. Ours was the last building on the Arabian Sea. The waves splashed over the wall and you couldn’t park there at Jeevan Jot in the monsoon.

Gradually we got more into the poet-artist-musician milieu : Nissim Ezekiel’s poetry, Gieve Patel’s plays, Muzaffar Ali of Air India and Geeti Sen – his first exhibition was at our home.

On the weekends we used to go to Breach Candy or Juhu with Shashi Kapoor and Jennifer to swim with our children. It was at Breach Candy that our daughter Aude Priya was born and where she has enthralled audiences with different roles in the operas that The Neemrana Music Foundation has produced Jean-Pierre Tessier was the Trade Commissioner and we would joke with his wife Christine, as we both had a son called Romain – “Ils sont fous ces Romains” from Asterix.” But my work put me on first name basis with almost all the Indian industry heads. JRD Tata spoke french. His brother Dorab had more time for friendship! Then there was Dabeh Sawhney, JRD’s sister, buying art to do up the Taj Mahal Hotel with the charming Laura Hamilton who later opened shop. I was close to Keshub Mahindra – oh, the list would be endless ! ” When Francis Wacziarg first came to India, he did not know a single Indian. Forty four years later, after he connected his body and soul to India, it is hard to imagine how spontaneously Francis had reversed the truth of this statement and become synonymous with India – not just for the Indians but in several other parts of the world.

When his French Trade Commission tenure ended, he was determined to stay back in India. This compelled him to move to New Delhi, as the only job then available was one that required the opening of a resident representative office of BNP, Banque Nationale de Paris – the Paribas was added later.

It took no time for Francis to adjust to Delhi as he was always at ease everywhere, but he felt wrenched away from his birth land of Bombay. However, once The Verandah in the Forest in Matheran was spotted with the assistance of Rashna GandhyImhasley to be acquired by and then restored, Francis did got some physical sense of a return to his ‘origins’ in India. ■

12 HOTELSCAPES • March 2014

Making Dreams a Reality was his Passion

F

by MAUREEN LIEBL and S.K. MISRA

or S.K., Francis was a long-time friend, colleague and kindred spirit.

Maureen met him and Aman when she began living in India in the mid-1980s. “Yes,” Francis would reply with his trademark twinkle, “but remember, I got here before you.”

In 1999, when Maureen was given the task of establishing the Museum Shop in Mehrangarh Fort, Jodhpur, she turned to Francis for advice. No one had done such a project in India, and many were sceptical. Francis was not among them. He was enthusiastic and encouraging, and let her freely appropriate products from his Neemrana shop, at prices that she suspected were below his own cost. After some time, he turned her over to one of his own vendors, an export firm that, at Francis’ urging, was convinced to work with the fledgling museum shop.

When the news came that we had lost Francis, S.K. was in Hyderabad and Maureen was at the NOIDA trade fair. The next morning Maureen and her partner Amrita Singh, with heavy hearts, went straight to the booth of this vendor, and found the proprietors, father and son, close to tears. Over the next hour, they narrated the many ways small and large in which Francis had helped them and their

IN MEMORIAM

Immaculate in his Nehru jacket

by SHILABHADRA BANERJEE

“O

family over the years, becoming a trusted friend as well as colleague.

We all have such stories, and memories. Maureen treasures moments such as those watching Francis, Aman and S.K. clambering to the top of a hillock in Haryana where they were inspecting a possible Neemrana site, with Francis’ elegant elderly mother and her friend right behind them, Ferragamo shoes and stylish suits slowing them down not a whit. Sitting on the lovely terrace of the Verandah in the Forest, hearing the extraordinary story of his life during a long lazy evening, we both began to understand how this unique spirit had been formed, partly inherited from his very special parents, partly forged through the long and creative interaction between him and Aman, as they envisioned – and then made into reality – things of which others had never even dreamed.

From S.K.’s activities as Director General of the Festivals of India, and in the government as Secretary of Tourism, to the years as Chairman of INTACH, to the recent work at Alliance Francaise, Francis was always there. When S.K. left INTACH and began developing the concept of a new organization based on rural heritage, Francis was again there, joining as founding trustee, generously contributing advice, insight and wisdom, as well as funds. Others may have found the idea unrealistic, but Francis was never daunted by the challenges of following a dream, and with his essential involvement, the Indian Trust for Rural Heritage and Development (ITRHD) was born and began to flourish.

Such a gentleman, such a friend, such an Indian, such a rare and most excellent human being. Remembering his unfailing grace and good cheer even under extreme duress, we try to live up to Francis’ example. And so we resist the urge to cry, and instead smile, as we remind ourselves that we were truly blessed to have known him. ■

n February 24, 1942, Francis Wacziarg was born of French parents with Polish and Turkish ancestors, on a German ship in Portuguese possession, sailing on Cuban waters. To this mix of six nationalities was added Mexico, Morocco, England, Brazil and Switzerland to become the auspicious Indian number eleven” (Aman Nath : ‘The Fragrant Envoy’, Outlook, March 10, 2014). That was Francis till he set foot on India in 1969. And never left.

In his tribute (February 23, 2014), Romain, his son, wrote that Francis would claim that his affinity with India stemmed from past lives spent in Tamil Nadu, and that he was reborn. Strange, coming from one who was involved in the ‘student unrest’ in Paris (1968), a ‘radical journalist’, and ‘a wandering Jew of mostly atheistic confession’. But this was not surprising as his eclectic view of life flowed from encounters with diverse cultures and civilisations. He was of the view that ‘condemning an individual amounts to attacking a culture’. Truth be told, Francis never spoke ill of anybody.

No wonder that in India’s syncretic culture, Francis was finally home. He brought with him the finest in European culture and embraced the best in Indian culture. He worked tirelessly, in partnership with Aman, to restore abandoned remains of Indian architectural heritage. The restoration works were executed by skilled local artisans familiar with traditional building techniques using local material, long abandoned in the wake of India’s mad rush for ‘modern’ technology. Francis was on first name basis with these brilliant artisans and familiar with techniques and material they used in the restoration works. On his part, Francis had Neemrana Chefs trained in the best of French cuisine. The resultant fare was outstanding and I am sure would become, in time, an integral part of Indian cuisine. While he was an active patron of classical Indian music, Francis brought Western classical music to the Indian audiences through the Neemrana Music Foundation. As for dress, my memory of Francis would remain of him in his immaculate Nehru jacket. I have not seen anyone looking more elegant in one.

Panditji would surely have approved ! Indeed, he achieved much as a proud Indian.

Yet, in perhaps his last entry in his diary on January 11, 2014, Francis noted that ‘There is so much left to be done …!’

But I am sure, wherever he now is, Francis is already at work on his next project ! ■

March 2014 • HOTELSCAPES 13

HICSA

A Perfect

Our industry is not the easiest in organising events around it. We are often plagued with no-shows, individual displays of indifference and even some hostility. To build an event as successful as HICSA, is a singular achievement – on it’s tenth anniversary, we interview Manav Thadani, its mentor and creator. – Navin Berry

H

ow was the idea formed? What was the genesis?

The genesis of HICSA was a direct result of two different events which happened back to back. The first was the Federation of Hotel and Restaurant Association of India (FHRAI) conference which took place in Dubai approximately 10 plus years ago. It was the first time that I was invited to be a moderator at a major conference in those days. I must have done

a good enough job at that, since, subsequently, a few people came up and suggested that even HVS should do a conference as we would certainly be able to pull off an exceptional event.

The idea was thus conceived.

However, there was one particular episode that made me pull the trigger and decide to host the first HICSA. It so happened that I had just lost two of my first hires in the Consulting & Valuation business, after a period of four and two years respectively, and the competitor who poached them went around telling everyone in town that they had reduced HVS to a one person show again. But anyone who knows me well also knows I love a good challenge. Hence, at that time, it became imperative for me to change perceptions about HVS, once and for all. So what better than to launch an investment conference!

W

here have you reached today, 10 years on?

W

here does it go from here?

I think HICSA has had a dream run. 10 years ago we would never have imagined the way things have turned out eventually. Personally, I consider it our single biggest challenge to pull off each year and indeed the most exciting one as well. We have managed to put HICSA on the calendar of many of the global CEO’s and key decision makers in organisations worldwide.

Manav Thadani Chairman Asia Pacific, HVS

,,

So the success of HICSA is a result of the tireless effort and camaraderie of the entire HVS team.

14 HOTELSCAPES • March 2014

A couple of years ago we attempted HOSI (Hotel Operation Summit India). We may re-launch the event again next year in a new and more innovative format alongside HICSA. I have also recently taken over additional responsibilities in the Asia Pacific region and now control our China Hotel Investment Conference (CHIC) and another conference we are launching in Bali this year – christened THINC Indonesia (Tourism Hotel Investment & Networking Conference Indonesia), that I am most excited about. I am confident that we have

a great opportunity to try something unique in Bali. This inaugural conference will focus 50 percent on Indonesia, 30 percent on the rest of South East Asia and the balance on a few other countries. Coming back to HICSA, it will also see a change next year. But wait, we cannot let out all our secrets yet!

T

o what do you attribute the success of HICSA?

With us it has always been about the team.

There is tremendous planning that goes into HICSA and we drill down to every minute detail, with all associates contributing in every possible way. While we try our best, we probably also end up making a few mistakes.

Nonetheless, we do get more things right than wrong and that’s what keeps us ahead. The last month going up to the conference days are action-packed and extremely demanding.

My team gets to see the best and worst of me during HICSA but in this entire process, we do have a lot of fun as well.

So the success of HICSA is a result of the tireless effort and camaraderie of the entire HVS team. I must mention that there are three people who deserve special recognition: Swarn Jaitly, Director Conferences for HICSA, Mansi Bhatnagar, MD, HVS Marketing Communications (and our unofficial HVS cheer leader) and Tarun Gulati, Director of Finance.

Finally, all of this would not have been possible without the wonderful support offered to us by the Hyatt group and in particular the Grand Hyatt Mumbai which too is celebrating 10 years of its existence.

A

ny special message for the readers?

As we celebrate the theme of 10 in this edition, my team and I compiled a fun list of some of my Top 10 favourites, especially for HotelScapes. Hope everyone enjoys reading it as much we did while putting it together. ■

HICSA SPECIAL

HICSA OVER THE YEARS

March 2014 • HOTELSCAPES 15

HICSA

Manav’s for the HOTEL INDUSTRY Top10 Hotels of the Decade Nominees Luxury/Upper Upscale/Upscale Segment Grand Hyatt Mumbai ITC Gardenia Bengaluru JW Marriott Hotel Mumbai Park Hyatt Goa Resort and Spa Sheraton Bengaluru Hotel at Brigade Gateway The Leela Palace New Delhi The Oberoi Udaivilas Udaipur The Oberoi Gurgaon Trident Gurgaon Vivanta by Taj - Dal View Srinagar

Mid Market/Budget/Economy Segment Country Inn & Suites by Carlson Jaipur Courtyard by Marriott Pune Hinjewadi Ginger Whitefield Bengaluru Holiday Inn Mumbai International Airport Ibis Gurgaon Ibis Mumbai Airport IRCTC - Ginger Rail Yatri Niwas Lemon Tree Amarante Beach Resort Goa Novotel Hyderabad Convention Centre Ramada Jaipur

10 Great Stand Alone Restuarants

Cuisine Indigo European and Continental cuisines Malaka Spice Asian cuisines Martin's Corner Seafood specialty Ministry of Crab Sri Lankan Seafood specialty Olive Bar & Kitchen Mediterranean & World cuisine Set'z Multi Cuisine Smoke House Grill Modern European cuisine Sunny's European and Italian cuisines Trishna Seafood specialty Yauatcha Chinese specialty

Cuisine City Badey Miyan North Indian Cuisine Mumbai Bhrawan da Dhaba Punjabi Amritsar Britannia & Company Parsi Cuisine Mumbai Britto's Seafood Cuisine Goa Cuckoo's Nest Peshawari Cuisine Lahore Karim's Mughlai Cuisine Delhi Murugan Idly South Indian Cuisine Chennai Paradise Traditional Hyderabadi Cuisine Hyderabad Shanghai - China Town Chinese Cuisine Kolkata Tunde ke Kebab Avadhi Cuisine Lucknow

Cuisine Hotel

Bukhara North-West Frontier Cuisine Dakshin South India Cuisine

ITC Maurya New Delhi Sheraton Park Hotels & Towers Chennai

Dumpukht

Awadhi Cuisine

ITC Maurya New Delhi

La Piazza

Italian Cuisine

Hyatt Regency New Delhi

Le Cirque Contemporary French-Italian Cuisine The Leela Palace New Delhi Thai Pavillion Thai Cuisine Vivanta by Taj President

Mumbai The Great Kabab Factory Indian Cuisine (Kebab specialty)

Radisson Blu Plaza New Delhi

The Lagoon

Seafood specialty

Cinnamon Grand Colombo

Threesixty

World Cuisine

The Oberoi New Delhi

Wasabi

Japanese Cuisine

Taj Mahal Palace Mumbai

16 HOTELSCAPES • March 2014

Grand Hyatt Goa Grand Hyatt Mumbai Hyatt Regency Gurgaon Hyderabad International Convention Centre (HICC) ITC Grand Chola Chennai J W Marriott Pune Kempinski Ambience Hotel Delhi Renaissance Mumbai Convention Centre Hotel Taj Palace New Delhi The Ashoka New Delhi

10 Legendary Flavours of the Soil

10 Favourite Hotel Restaurants

City Mumbai Pune Goa Colombo Mumbai Delhi Delhi Bengaluru Mumbai Mumbai

10 Great Conference Venues

10 Bars in Hotels that Youngsters Love to Hang Out Aer Fours Seasons Hotel Mumbai China House Grand Hyatt Mumbai Dome InterContinental Hotel Marine

Drive Mumbai Dublin ITC Maurya New Delhi Ice Vivanta by Taj MG Rd. Bengaluru Lap Samrat Hotel New Delhi Library Bar The Leela Palace Bangalore Ricks Taj Mahal Hotel New Delhi Someplace Else The Park Kolkata Wink Vivanta by Taj President Mumbai

HICSA SPECIAL

Manav, elsewhere in this issue, calls this is a fun game – singling out his top ten of some of the milestones achieved, and also missed, during the last ten years. In many ways, this is going down memory lane, historically reviewing the gains and misses of Indian hospitality.

10 Hotel Transactions in India Property Number of Keys

The Park Goa 30 Clarion Bengaluru 130 Courtyard by Marriott Gurgaon 198 Golden Palms Hotel & Spa Bengaluru 150 Park Plaza Gurgaon 45 Regenta One Hyderabad 159 Royal Orchid Ahmedabad 104 Svelte Hotel Saket 81 The Leela Kovalam 148 The Retreat by Zuri Goa 106

Approximate value of transaction (INR) 44 Crore 64 Crore 230 Crore 120 Crore 120 Crore 179 Crore 67 Crore 110 Crore 500 Crore 112 Crore

Name Company Amit Nagpal Hyatt Hotels Corporation Bhaskar Baruah Starwood Hotels & Resorts Kiran Andicot Marriott International Lokesh Sabharwal Accor Megha Tuli Big Leap Projects Navjit Ahluwalia Marriott International Nick Manchharam Starwood Hotels & Resorts Saurabh Gupta Accor Siddharth Thaker Prognosis Global Consulting Zubin Saxena InterContinetal Hotels Group

Name Company Adarsh Jatia Magus Estates & Hotels Aditya Raheja Advantage Raheja Aman Gehlot Ambience Infrastrcture Keshav Baljee Spree Hotels Neel Raheja K Raheja Corp Nirupa Shankar Brigade Hospitality Services Sandeep Gupta Asian Hotels (West) Satyen Jain The Pride Hotels The Nair Angels – Amruda, The Leela Palaces Hotels & Resorts Aishwarya and Samyukta Nair Vikram V Kamat Kamat Hotels

10 Most Admired Hotels International Brands Alila Diwa Goa Dusit Devarana New Delhi Grand Hyatt Mumbai Hilton Shillim Estate Retreat and Spa InterContinental Hotel Marine Drive Mumbai JW Marriott Mumbai Novotel Hyderabad Convention Centre Park Hyatt Goa Resort & Spa Radisson Blu Plaza New Delhi Sheraton Bangalore at Brigade Gateway

Bekal, Kerala Bhopal, Madhya Pradesh Buddhist Circuit -Bihar & UP Dhaka, Bangladesh Goa Mumbai Southwest Coast, Sri Lanka Srinagar, Jammu & Kashmir Tea Estates in India The Himalayan foothills

10 Next Generation Owners to Watch Out For

10 Amazing Ex- Colleagues at HVS

Domestic Brands ITC Maurya New Delhi Taj Lake Palace Udaipur Taj Mahal Palace Mumbai Taj Rambagh Palace Jaipur The Imperial New Delhi The Leela Palace New Delhi The Leela Palace Bangalore The Oberoi Amarvilas Agra The Oberoi and Trident Mumbai The Oberoi Udaivilas Udaipur

10 Possible Destinations in South Asia to Invest in

10 Wonderful Ladies of Indian Hospitality

Birgit Zorniger Camellia Panjabi Chef Madhu Krishnan Deepa Mishra Harris Huvida Marshall Jyotsna Suri Madhu Nair Parveen Malarkar Priya Paul Ragini Chopra

Company Name Taj Hotels Resorts & Palaces Masala World Restaurants ITC Hotels Taj Hotels Resorts & Palaces The Oberoi Group Lalit Hotels The Leela Palaces Hotels & Resorts The Oberoi Group Apeejay Surrendra Hotels (The Park Hotels) Jet Airways

by MANAV THADANI, Chairman - Asia Pacific, HVS

March 2014 • HOTELSCAPES 17

The The

HICSA

that got made and that got away

Not all hotels that are envisioned get built and open door to customers. The right formula is still difficult to nail, though one can comfortably assume that a good location, sound investment, realistic outlook, good project management, and above all, favourable market conditions can do the magic. Of course, one can’t leave out the element of luck!

Over the past 17 years of HVS India’s existence, the firm has conducted over 500 feasibility studies, from which some hotels got built, while many others didn’t see the light of day owing to various reasons. Marking the occasion of HICSA’s 10th anniversary, the HVS India team proudly looks back and lists 10 most memorable hotel projects where it played a feasibility role, and which are up and running today.

➤ Novotel Hyderabad Convention

Centre and HICC HVS Client: Emaar Properties HVS Feasibility Year: 2004 Opening Year: 2006 Room Inventory: 287 HVS also conducted the Operator Search and Management Contract Negotiations for this hotel.

➤ The Westin Hyderabad Mindspace

HVS Client: Chalet Hotels HVS Feasibility Year: 2004 Opening Year: 2009 Room Inventory: 428

18 HOTELSCAPES • March 2014

➤ Vivanta by Taj Whitefield Bengaluru

HVS Client: IHCL HVS Feasibility Year: 2003 Opening Year: 2008 Room Inventory: 198

➤ Grand Hyatt Goa

HVS Client: Private Sector Bank HVS Feasibility/Appraisal Year: 2007 Opening Year: 2011 Room Inventory: 312

➤ The Leela Ambience Gurgaon Hotel

and Residences HVS Client: Ambience Hotels and Resorts Limited HVS Feasibility Year: 1999 Opening Year: 2009 Room Inventory: 412 HVS also conducted the Operator Search and Management Contract Negotiations for this hotel.

➤ DoubleTree by Hilton Gurgaon

HVS Client: Private Real Estate Developer HVS Feasibility Year: 2006 Opening Year: 2012 Room Inventory: 184

HICSA SPECIAL

➤ Pullman Gurgaon Central Park

HVS Client: Oriental Engineers HVS Feasibility Year: 2003 Opening Year: 2012 Room Inventory: 285 HVS also conducted the Operator Search and Management Contract Negotiations for this hotel.

➤ Sofitel Mumbai BKC

➤ Vivanta by Taj – Gurgaon

HVS Client: Accor Corporation HVS Feasibility Year: 2009 Opening Year: 2012 Room Inventory: 302

HVS Client: HB Estate Developers Limited HVS Feasibility Year: 2007 Opening Year: 2013 Room Inventory: 208 HVS also conducted the Operator Search and Management Contract Negotiations for this hotel.

Playing fair, the HVS India team walks down the memory lane to further highlight 10 promising hotel projects (where it played a feasibility role) that never opened. ➤ Hilton Mahipalpur New Delhi

HVS Client: Hilton HVS Feasibility Year: 1999 Lack of adequate FAR was the primary reason for this hotel not getting developed. ➤ Himalayan Ski Village

➤ The Ritz-Carlton Bangalore

HVS Client: Nitesh Residency Hotels Private Limited HVS Feasibility Year: 2008 Opening Year: 2013 Room Inventory: 277

THE HIMALAYAN SKI VILLAGE WAS PROBABLY THE LARGEST AND BEST MIXED USE LEISURE PROJECT IN INDIA BUT IT NEVER TOOK OF BECAUSE OF POLITICS. IT WOULD HAVE DRAWN A LOT OF TOURIST TRAFFIC.

HVS Client: Himalayan Ski Village Private Limited HVS Feasibility Year: 2005 This project had the potential of being the largest and the best mixed-use leisure project in India, but politics made certain that it never got developed.

➤ Park Hyatt Hotel and Serviced

Apartments (mixed-use development) Marine Lines Mumbai HVS Client: Dynamix Balwas Group of Companies HVS Feasibility Year: 2009 A casualty of political scams. ➤ W and St. Regis Mumbai

HVS Client: Private Developer HVS Feasibility Year: Multiple Years Blame the attorneys for these hotels not seeing the light of day.

➤ JW Marriott Lahore, Pakistan

➤ Mandarin Oriental Mumbai

➤ Jal Mahal Integrated Tourism

➤ Peninsula New Delhi

HVS Client: Niaz Group HVS Feasibility Year: 2005 Political instability shelved this promising hotel project.

Township Jaipur HVS Client: Jal Mahal Resort Private Limited HVS Feasibility Year: 2006 Collateral damage of BJP-Congress rivalry in the state. ➤ Holiday Inn, Lanco, Hyderabad

HVS Client: LANCO HVS Feasibility Year: 2007 Lack of funds.

HVS Client: Mandarin Oriental and a Private Developer HVS Feasibility Year: Multiple Years Owners sold out.

HVS Client: The Hong Kong and Shanghai Hotels, Limited HVS Feasibility Year: Multiple Years Hopefully.....someday! ➤ Four Points by Sheraton Andheri,

Mumbai HVS Client: Private Developer HVS Feasibility Year: 2011 Had there been sufficient funds, this hotel would have been actively under development today.

by JUIE MOBAR, Associate Director - Special Projects, HVS

March 2014 • HOTELSCAPES 19

HICSA

Trends and Opportunities in Sustainabaility ➤ Sustainability gathers force

Sustainable Development was defined by the Brundtland Commission in the 1980s as “development that meets the needs of the present without compromising the ability of future generations to meet their own needs”. It addressed how economic growth and thus, the market economy could evolve in ways that are environmentally sustainable and socially inclusive. With environmental degradation manifesting itself through pollution, reduction of resources like water, loss of bio-diversity, ozone hole, global warming and climate change amongst others, the ‘Green’ concept gathered global force.

The Green Economy is sweeping different markets and delivering environment-friendly solutions with the result that today it is an all pervasive reality, be it a light bulb or paint or paper. In the hospitality industry, too, success stories have shown that green hotels have relatively improved bottom lines; and, the idea has found merit among hoteliers also. ➤ Policy environment like statutory mandates set the stage for sustainable practices India, one of the world’s largest economies, is rapidly developing and needs to do so by ensuring inclusive growth. To make certain that this development is sustainable, central and state-level guidelines have emerged for checking pollution and conservation of resources. Delhi, for example, has mandated treatment of sewage through a Sewage Treatment Plant (STP). Hotels with an inhouse STP have to treat the effluent upto tertiary level for reuse, whereby it can be reused at least for cooling tower/AC plant, horticulture and in f lushing of toilets, wherever possible or applicable. Additionally, they must harvest rain water, install solar water heating systems and provide organic waste convertors for composting of organic waste. ➤ The business case for energy conservation finds increasing acceptance Energy costs in the hospitality industry continue to rise; this year’s Indian Hotel 20 HOTELSCAPES • March 2014

Industry Survey has shown this line item record an increase of 13 percent in per available room (PAR) costs over that in the previous year. Today, more opportunities for energy conservation exist than before. The market is maturing with greater availability of environmentfriendly lights, sensors, dimmers and other automated interventions. Similarly, for heating, ventilation, a nd air conditioning (HVAC) systems, too, a number of no-cost or low-cost measures exist such as operational adjustments and variable frequency drives (VFDs), respectively. High-cost me a s u r e s ( b u t w i t h reasonable payback period) are also available like those that use the earth as geothermal sinks and can cut dow n operationa l costs by 50 - 60 percent. Optimising power demand through time-ofday tariffs or changing peak demand can result in energy conservation as well. Energy efficiency forms another important dimension with retrofitting an attractive option for old and inefficient machinery. Also, clean power from renewable energy like solar, wind, and geothermal provide the biggest opportunities for both abatement of emissions and lowering operating costs.

There is also an increasing interest in the corporate sector towards investments in green technologies. ➤ Water conservation is the key

With ground water levels declining and freshwater resources not used judiciously, there is an increased clamour and policy direction for recycling and reusing water. Civil society has played a leading role in sensitising people about water efficiency. The recycled

HICSA SPECIAL

water can be used for plumbing or gardening or other options depending upon the level of purification. In India, a number of alternatives exist for sewage treatment varying from good performance, low-cost, low-energy, but high space requirements to very good performance, very high capital and energy requirements, but low land need . The more that recycled water is used, the lesser would be the costs of pumping it from the ground or sourcing it externally. Additionally, rainwater harvesting can tap natural resources and augment water supply. Aerators that reduce the flow rate of water in faucets and preventive maintenance that can check losses due to leaks and drips can lead to further water conservation. ➤ Biodegradable products on the rise Biodegradable matter i s a ny t h i ng t hat ca n be decomposed and re tu r ne d to natu re by living organisms such as bacteria and fungi. Nonbiodegradable cannot be broken down by natural p r o ce s s e s a nd a d d s t o landfill waste upon disposal.

As awareness spreads about bio deg radable subs t a nce s, research is on the upswing and commercial availability is increasing of items like crockery from palm or natural-fibre derived blinds, wine holders amongst others. These are finding increasing absorption in hotels. Upon disposal, such items do not increase landfill waste but degrade as nature intended – biologically. Similarly, bio-plastics or plastics from natural products like cornstarch are biodegradable alternatives to the traditional petroleum-based plastics. ➤ Recycling and Zero-Waste increases The ‘disposable’ consumption pattern gave rise to a culture of waste, which found its way to landfills and oceans, choking and

depleting entire marine populations due to their toxic effects. In recent times, however, increasing environmental awareness is making the philosophy of zero-waste and recycling more popular as one man’s trash becomes another’s treasure. Nike harvested mineral water plastic bottles from landfills and recycled them into sports jackets for the World Cup. Innovations by home-grown entrepreneurs like paper from elephant excreta or sugarcane waste have created ripples worldwide, popularising sustainable paper production and packaging. Initiatives for reusing or recycling e-waste by computer manufacturers like Dell, Hewlett-Packard and IBM can be employed while upgrading. ➤ Sustainability audits offer opportunities for savings As the field of Sustainability grows with cumulative learnings made worldwide, matrices and formulae are evolving to measure core issues in this field. The Sustainability division of HVS regularly undertakes audits with a finance-based approach that focuses on reducing utility costs (energy, water, and waste) at hotels and resorts. We accomplish this through improved diligence over hotel operations and delivery of informed, strategic investments in building equipment that focuses on utility cost savings in accordance with ownership investment parameters. ➤ Training increases awareness As Sustainability has grown tremendously in recent years, it has found many converts.

Many universities and organisations have initiated teaching programmes in this field with the result that more and more students and professionals have an intuitive understanding of the changing nature of the planet and a desire to do something about it. HVS Sustainability, too, holds propertyspecific training programmes across verticals and hierarchies for hospitality professionals wanting to understand and implement sustainability. The training provides a framework for understanding this subject

CULTURE AND HERITAGE ARE BEING INCREASINGLY RECOGNISED AS ENABLERS OF SUSTAINABILITY SINCE THEY REINFORCE LOCAL IDENTITY AND BRING ABOUT ECONOMIC BENEFITS THROUGH SUSTAINABLE TOURISM.

from the prism of hospitality and it aims to promote good practices. ➤ Certifications show the way A grow ing number of players def ine the certification market today, each with their own strengths. LEED (Leadership in Energy and Environmental Design) is considered among the leading certifications worldw ide for constr uc tion of green buildings . GR IH A (Green R ating for Integrated Habitat Assessment), endorsed by the Indian government, emphasises on both design and construction of buildings for efficient resources and mitigation of greenhouse gas (GHG) emissions. The ECOTEL Certification, managed by HVS Sustainability, started in 1994 when the concept of sustainability was still evolving; in addition to valuing green buildings, it is proactive and responsive to day-to-day hotel practices that lead to more sustainable operations. The certification also has a very strong training component for hotel staff.

Meluha, The Fern in Mumbai is both LEED and ECOTEL certified. ➤ Culture and ‘going local’, enablers of sustainability.

There is a growing global awareness of the need to protect the environment, special places and indigenous people. Culture and heritage are being increasingly recognised as enablers of sustainability since they not only reinforce local identity but also bring about economic benefits through sustainable tourism, which is seen as a powerful tool to alleviate poverty. An example of the way that culture can enable sustainability is traditional architecture, which is climate adapted. This, today, has found interest amongst architects resulting in green buildings, which can conserve energy required for heating, cooling and ventilation and also mitigate GHG emissions. Another way is by purchasing locally in space and time (like in-season vegetables) as it reduces the food miles or the embodied energy, which means the amount of energy required to produce, supply, use, and then dispose of the product. Many hotels are increasingly switching to sustainable food policies by growing herbs and vegetables locally (within the premises if space allows) and sourcing local meats and sustainable seafood. ■

by AVANTIKA VIJAY SINGH, Senior Associate, HVS Sustainability & HARINAKSHI NAIR, Senior Associate, HVS Sustainability

March 2014 • HOTELSCAPES 21

HICSA

Marketing Trends for the Indian Hospitality Industry

W

here should one begin and which marketing route provides the best bang for your buck are the questions that plagues most hospitality marketers. Today’s dynamic times have ensured that there is a distinct lack of clarity as to what is a successful marketing strategy. From the traditional to the non-traditional, marketing mediums are of all types! What adds to the dilemma is that the type of product and its target market too defines the success of the chosen marketing medium within that segment. To shed light on this Pandora’s box, here are the Top 10 trends that are poised to impact the Indian hospitality marketing arena in the coming 10 years. ➤ The Buzz is the Word of the Future Social Media is the current rage and will continue to be so in the coming years. For hospitality, Facebook has proven to be the most popular amongst all. However, it is important to note that successful FB campaigns are only those that solicit customer engagement, over and above a simple like ( ). Twitter, followed by Blogs, Instagram and Pinterest emerge as new kids on the social media block and will continue to grow in the coming years. Lastly, though still nascent, the rise of customer disbelief in TripAdvisor reviews will result in an increased focus on the creation of online ambassadors who, in turn, have the ability to permeate messages to closed and smaller online groups on WhatsApp, Facebook, Pinterest, Instagram and others. ➤ Talk the Walk The creation and dissemination of relevant and valuable content that has been specifically created to educate, engage, entertain or entice a potential guest, is crucial to online customer acquisition. It needs to be informative and relevant to the potential customer fuelling an urge to read, learn, and consequently be able to influence and/or induce favourable buyer behaviour. It is essential to add that content management is not for potential customers alone; meeting and wedding planners are increasingly referring to social media for a better understanding of hotels and their meeting and event calibre. Hence, the content for marketing initiatives needs to indirectly 22 HOTELSCAPES • March 2014

highlight a forte in themes, menus, freshness of ingredients or any related skill set, in order to attract focused attention. ➤ A Picture Speaks a 1000 Words The key to making sure that online media initiatives produce effective results, is to devise innovative ways to incorporate pictures into marketing campaigns. Usage of photosharing, candid unrehearsed videos and other customer generated shared media, tend to boost online success. ➤ Planet of the Apps Mobile Marketing, especially through Apps,

will be the next big thing in the coming years for the industry. As per Nielsen, Indian consumers bought 29 million smartphones in 2012. Customised apps and marketing opportunities within existing ones are already on the upside and will continue. Bearing in mind that 300 million apps were downloaded in 2012 alone, it makes complete sense for hotels to identify and advertise in various apps offering non-competing like-minded solutions to their target markets. For those hotels that have the rare luxury of having sufficient marketing funds, creating an app that completes a guest stay experience – incorporating hotel chauffeur transfer details, reservations, concierge services,

HICSA SPECIAL

room preferences and pillow selection – is always a great idea. What’s more?

If the app performs well, the hotel can potentially create an ancillary revenue stream from in-app advertising. ➤ A Click Says a Lot With the advent of online data and customer analytics, the wonders of a click have led to the unhinging of the ‘one size fits all’ strategy. Hoteliers have always talked about market segmentation. Micro-segmentation takes this to a whole new level by further creating smaller groups within the existing market segments, using online clicks to gather demographic and behavioural insights of that group. Using this data to identify key micro-market segments and creating customised marketing initiatives to cater to these specific segments will be crucial in the future. ➤ Loyally Yours Customer Loyalty management and loyalty programs have been and will continue to be a driving force behind customer purchase decisions.

With numerous hospitality loyalty programs available, each offering similar benefits, it is critical to invest in providing something ‘extra’ in loyalty programs. For existing program members a continued focus on retention will be key. Creating social media groups exclusively for loyalty card members- ensuring that all tactical promotions offer added value, enhances personalised interaction and focuses on enhancing their hotel experience. This will be in the hotel’s inherent interest in order to retain loyal customers. ➤ Me, Myself and I.com The long forgotten hotel website gains a renewed focus and needs to be more dynamic than ever before.

Visually attractive media, mobile friendly, updated content, regular promotions and value offers that drive direct bookings, work best.

And this alone is not enough! In order to drive traffic to the website, this same content needs to be marketed across all online platforms. ➤ Through the Looking Glass How many times does one come

across an advertising communication and finds it visually appealing but ends up wondering what it really sells, what brand it represents and where does one find it? Creating a marketing visual is easy; creating an effective marketing visual – one that is viable, echoes the brand, is consistent in look and feel and drives value - needs careful consideration. Efficient marketing is not just about what one needs to do, how they need to say it or what they need to sell -it is what customers need, where they must look to find it and what they need to see before they buy it. A litmus test for all marketing initiatives should be to look at the initiative through the eyes of the customer and ensure that he sees what they need to see in order to buy what one intends to sell. Think ‘outside in’, instead of ‘inside out’. ➤ A Diamond in the Rough We are aware that to operate as an internationally branded hotel, operators are paid a brand marketing fee. However, seldom are those brands’ international communication templates implemented effectively, and in doing so, often the opportunity to leverage from the existing brand recall is lost completely. Brand communication templates may limit creativity and may not always have the lustre of diamond. However, their consistent usage creates exceptional value through ‘brand power’ ➤ Brand activation initiatives In today’s age it might not be enough to limit one’s attention to augmenting experience for existing guests alone. The focus should also be on expanding the reach of a brand by allowing prospective guests to engage with it. Brand activation initiatives are crucial to brand engagement recall, as they bring a brand to life and allow prospects to sample guest experiences, even prior to them making the purchase decision. To stay ahead of the game, adding this element of polygamy, when it comes to a brand/hotel’s marketing plan, isn’t a bad idea after all! ■

by MANSI BHATNAGAR, Managing Director, HVS Marketing Communications

March 2014 • HOTELSCAPES 23

HICSA

T

The Indian HR Storyboard – Then and Now

he last decade witnessed some farreaching and significant changes in the way business is conducted in the Indian Hospitality sector. Regardless of the recent year’s contentious and challenging economic climate, the hospitality landscape has continued to evolve, and new international hotel brands entered the Indian subcontinent.

Needless to say, in its effort to stay one step ahead, the growing sector had to work twice as hard and revolutionise its business and human resource (HR) strategies. HVS Executive Search provides an outline of the key HR trends we believe have been the drivers of the hospitality sector in the last few years and will continue to play a dominant role going forward. ➤ Walking the path to maturity Traditionally, HR in Indian hospitality was predominantly transactional with a sheer emphasis on personnel management. With the advent of global international brands, the intensifying, competition for talent became fierce. Management of the employee lifecycle along with the aspirations of young recruits became more challenging and complex; thus providing the much needed impetus to HR to evolve and emulate innovative global practices.

HR leapfrogged from being “administrative supporters” to “business partners” working closely towards the development and evolution of human capital. Today, HR Leaders work alongside Business Heads to predict what the

TOOLS SUCH AS FACEBOOK, LINKEDIN AND TWITTER HAVE A MAJOR FOLLOWING AMONGST TODAY’S GENERATION OF HOTELIERS. COMPANIES ARE ENCOURAGING JOB APPLICATIONS THROUGH GROUP FORUMS.

24 HOTELSCAPES • March 2014

future of the organisation will look like, and identify potential skill sets required to tide over the market landscape. ➤ Employer branding – New Value Proposition To capitalise on the opportunities that today’s socially connected and net savvy consumers are exposed to, HR in the sector is creating a compelling story for their existing and potential employees. Traditional recruitment efforts are now making way for workplace branding promotions through social media platforms. HR teams across some of the global hotel brands are actively engaging in brand storytelling through mediums such as LinkedIn, Facebook and Twitter. Apart from this, in order to resonate better with a potential employee, more and more prospective employers are par tnering with consulting firms in order to integrate storytelling with employer branding. ➤ Growing partnership of HR and the Social Media In conjunction with employer branding, social media is also becoming a popular platform for the HR function to acquire talent. Tools such as Facebook, LinkedIn and Twitter have a major following amongst today’s generation of hoteliers. Apart from their internal referral programs, hotel companies are encouraging job applications through innovative group forums created on these popular platforms.

This not only leads to effective management of time and costs for hiring new employees but also creates a sense of belongingness and bonhomie in the mind of a prospective employee. Marriott is a shining example of utilising this tool very effectively. ➤ Building the base and changing the old status for future growth The increasing competition and shrinking revenues have led to serious introspection by the industry stakeholders and HR leaders to devote their time to measuring key factors such as productivity of employees, average employee cost and manning ratios. The sector had ignored these critical barometers for a long time. However, in the recent past these

have gained considerable significance so as to be reviewed on a periodic basis. Such measures assist in determining how effectively companies are able to attract finance and create plans for scaling up and managing their existing talent pool. The focus should continue towards bringing in rigor and science while making strategic HR decisions. ➤ The Compensation Bubble In the last decade, the Indian hospitality sector recorded a historical compounded growth ranging between 10-12 percent in terms of real earnings for its employees across all levels.

It is marked as the “golden period” in Indian hospitality as the industry emerged from the shadows of being the poor cousin in the Services sector, eventually gaining respect and recognition. However in the years to come, owing to escalating costs, which have started to hurt profitability and bottom lines, the same optimism about compensation growth may cease to exist. Given the current hospitality landscape, which is being dominated by International hotel brands with a distinct advantage to utilise their global practices to attract high potential talent, it is time for Indian hotel players to innovate fast in order to tide over the impending challenges. ➤ Evolution of a Hotel General Manager In today’s promising hospitality landscape, one significant paradigm shift has been the emergence of a hotel General Manager (GM) from functions other than Food & Beverage and Rooms Division. Traditionally, these were the only two preferred breeding grounds for a potential GM. However, given the current economics coupled with robust employee engagement tactics being followed by leading International chains, companies are encouraging career growth from other core functions such as Housekeeping, Finance or Human Resources. ➤ Young Workforce and Aging Leaders Another clear trend emerging fast is the growing young workforce replacing the aging employees. The days of traditional management style no longer seems to motivate and inspire the minds of a much younger workforce seeking constant job satisfaction,

HICSA SPECIAL

faster promotion avenues and also an environment offering a more participative as well as collaborative work style. Furthermore, this trend can be substantiated with a recent research on a typical GM profile conducted by HVS Executive Search across 200 hotels with varied market positioning in India. It reflects that more than 80 percent of the existing GM population are aged between 36-40 years, providing a stark contrast to the erstwhile GM profile with an average age of 44 years or more.

This interesting trend not only holds true for positions that are at the helm but across divisions and job roles. ➤ Doing more with less One of the recent trends has also been to look at practical ways of rationalising existing manpower through their optimal utilisation.

Building efficient hotels and hiring employees who are multi-skilled and can multi-task will continue to be a popular trend. Thus putting the spotlight on HR function that will have to work strategically to manage employee expectations and growth aspirations better. ➤ Assistance with Higher education With all the focus on employee engagement, a trend which has gained considerable popularity is the tie-up of hotel companies

with leading International hospitality management institutes. Through these tieups, employees can enrol for online courses and can even be eligible for undertaking scholarship programs. Such proactive measures assist in engaging employees better and also act as a tool for talent development, which in the long term becomes beneficial for their career growth. Recognising this as a need of the hour, HVS will soon be providing customised training and development solutions through the launch of its Professional Skill Development vertical this summer. ➤ Women Power in the Hotel World Whilst the hospitality industry has no shortage of women entering the business, as one goes up the ladder, it is seen to be – male dominated.

The reasons are generally attributed to the culture and nature of the industry, where women hoteliers often face the dilemma of having to make a choice between family and career. Although we are yet to see a significant shift in regards to more women as GMs, the industry seems to have taken cognizance of this absence. Based on HVS research, in 2009 women GMs constituted less than 5 percent of the overall GM pool in India as compared

THE DAYS OF TRADITIONAL MANAGEMENT STYLE NO LONGER SEEMS TO MOTIVATE AND INSPIRE THE MINDS OF A MUCH YOUNGER WORKFORCE SEEKING CONSTANT JOB SATISFACTION AND FASTER PROMOTION. to the existing 7 percent in the current year.

Even though this shift in data can almost be considered negligible, one can definitely see a glimpse of change in the trend.

HR will continue to play a high impact role. However, despite the encouraging trends HVS Executive Search still believes that there are sizeable opportunities yet to be explored in the Indian hospitality domain, specifically when compared to other mature HR service economies. ■ NATWAR NAGAR, Managing Director, HVS Executive Search & ANUPAMA JAISWAL, Associate Director, HVS Executive Search

Rejoice Wine Lovers... ...as Oscar Hospitality Concepts brings Riedel glassware on an exclusive basis to the Horreca industry of India.

Riedel Glasses are known to be unequivocally the best wine glasses ever made.

With over 250 years of experience and over 11 generations in designing and producing wine glasses and decanters, Riedel has won hearts of sommeliers and oenophiles across the globe.

Now get the best of Riedel Crystal glassware only at Oscar Hospitality Concepts.

www.riedel.com www.ohcindia.com Write to us at info@ohcindia.com

Showroom & H.O: Goa: Tel.: +91-832-2726933, email: goa@ohcindia.com Mumbai: Tel.: +91 7387151847, email: mumbai@ohcindia.com

New Delhi: Tel.:+91 9650206111,email: delhi@ohcindia.com Bangalore: Tel.: +91 8600154361, email: bglr@ohcindia.com

March 2014 • HOTELSCAPES 25

FORUM OF THE MONTH

Is there an Industry Disconnect?

The subject of our Forum last month was whether (there is an industry disconnect and how can players bond better to foster a fraternity spirit. This month, we bring two more perspectives.

Veer Vijay Singh COO, Vivanta by Taj Hotels and Resorts

Times have changed. Overall, there has been growth, and even large companies from the past have become larger. We are 125 hotels within the Taj Group and sometimes we do not even know some of our own general managers.

Frankly, from the earlier days of closely knit industry, we have moved on. Working styles have changed, reporting patterns have changed and honestly, nothing is the same.

If you are referring to formal structuring for the industry, we also have FAITH, a first time for the industry, where we all have put faith that something good will emerge out of it. If you are referring to organizations such as FHRAI, that have been around for so long, yes, to a large extent this body, too, has grown over the passage of time. It has often been directed by 3 to 4 star hotels and restaurants.

Well, nothing wrong with that, except that the problems of the industry can get sometimes

lost. We have recommended that some posts on a nominations basis can be kept aside.

Very often, some of us shy from contesting elections.

I have been personally active in Andhra chapter for some years and let me say that we have done some very good work.

At HAI, we have Raymond Bickson as the president, last December, and he has coopted me to assist him. We are working upon a plan to create regional chapters – if you see these set up in the four main cities – Delhi, Mumbai, Kolkatta and Chennai – these will in themselves create satellite areas of action and concern and thereby, we will be spreading cities wise, too, much like what you are suggesting.

After all, the problems in each city are more solve able at the city level. Issues like law and order, and bar timing, are controlled at the city level. We then leave the macro issues to the central body.

But above all these measures, admittedly people are chasing work related targets and not everybody has the time and energy to devote to fraternity work. What you call “fraternity” is somewhat relative. One person can consider one set of parameters, another may consider something else. There is also no denying that these are difficult times, and business is challenging, to say the least.

Rajeev Menon Area Vice President, South Asia, Marriott Hotels

Veer Vijay Singh

Rajeev Menon

But above all these measures, admittedly people are chasing work related targets and not everybody has the time and energy to devote to fraternity work.

Every year we conduct a strategic review of potential membership to various associations and societies.

Decisions are made based on various factors.

COO, Vivanta by Taj Hotels and Resorts

,,

26 HOTELSCAPES • March 2014

Area Vice President, South Asia, Marriott Hotels

,,

There is no conscious decision not to participate, in fact we are very much a part of the industry fraternity. Every year we conduct a strategic review of potential membership to various associations and societies. Decisions are made based on various factors. It is also important for us to be able to effectively contribute to the success of the organizations that we become a part of. Therefore, we focus on a few organizations. Currently, Marriott is a member of organizations like (to name a few); l Experience India Society l US/India Business Council l Asia Society ■

by NAVIN BERRY

March 2014 • HOTELSCAPES 27

DESTINATION REPORT

AGRA

A Potential Leisure Destination The city needs to be explored beyond Taj Mahal for the visiting travellers to spend a couple of nights at the hotels. With new hotels coming up, the city’s existing hotels will have a tough competition to face in next few years.

B

eing home to the Ta j M a h a l , A g r a welcomes domestic as well as international tourists from around the world t h roughout t he yea r. Wit h the opening of the Yamuna Expressway the city now receives a huge nu mb e r of tou r is t s but with it being so easy, the maximum numbers of guests are coming back to Delhi the same day. This has reduced the number of guests staying in the hotels.

Emerging Trends

The city observes its maximum number of tourists from October to March and sees a dip in their numbers because of the high temperatures from April to August. Explaining, Shitanshu 28 HOTELSCAPES • March 2014

Bhargava, Operations Manager, Wyndham Grand, Agra says , “October to March there is international travellers movement and from April to September t he r e i s mor e of dome s t ic traveller. Also, in terms of food and beverage, Agra is very popular for destination weddings. A big chunk of Food and Beverages revenue comes from these social events. Wyndham Grand Agra has one of the widest choices in food and beverage such as the Ethnic Village theme restaurant, which is very popular among the foreigners. The Discotheque is p opu la r a mong t he nonresidents. We also have Pakhtoon which is fine dining North West frontier restaurant and is very popular with the foreigners.” He also believes that the Yamuna

Expressway has affected tourism in both the positive and negative way as the f low of domestic travellers has gone up which is a very good signal for the tourism industry in Agra but a lot of travel agents based in Delhi offer a day trip for international travellers to Agra which is a negative point for the hotel industry.

The period from April till August/September has been known as the dull period with regard to tourism in the city as the temperatures go up to 46˚C. But with time, things are improving. Explaining, SM Azmat, Sr. Jt. President – Sales & Marketing, Jaypee Hotels says, “The so-called off-season from April to September has been seeing an improvement in the guest inflow trends primarily

due to air fare/rail tickets which are much cheaper than at the season time. Also due to the connectivity to New Delhi via Jaypee Yamuna Expressway, the inflow of domestic leisure guests has seen a huge improvement. The corporate guests have helped in improving the domestic tourism when these tourists are utilising their leave travel allowances.”

The city is seeing the emergence of various brands of hotels recently and across

DESTINATION REPORT

Shitanshu Bhargava

SM Azmat

October to March there is international travellers movement and from April to September there is more of domestic traveller. In terms of food and beverage, Agra is popular for destination weddings.

The so-called off-season from April to September has been seeing an improvement in the guest inflow trends primarily due to air fare/rail tickets which are much cheaper than at the season time.

domestic tourists alike. Local street food like kebabs, chaat, dalmoth and petha are also quite famous.” Azmat believes that an improvement in the conference segment in particular which compr ises of the ba nque ts, weddings and speciality restaurant business, people a re now venturing out to try new cuisines.

Jaypee Palace Hotel & Convention Centre serves Chinese, Indian, Italian and Continental. Also, he says that the food and beverage industry benefits the business coming from the Destination Wedding especially after Jaypee Palace Hotel has come up to match the standards and needs of the customers in the wedding segment.

The city is being positioned as a corporate destination for Incentives and MICE, which is a positive sign for the industry.

Anticipating the increase in the demand of this segment, Azmat says, “We foresee the enhancement of the conference segment where the hotels can expect the average room nights to increase to three nights and more as compared to the average room nights received from the groups and individual travellers which are generally one night or two nights. This helps in improving the occupancy figures of an individual hotel.”

With these developments, the city has been hosting a mix of travellers, from domestic to international and from business to leisure travellers. Receiving such a mix of guests, the city requires different segments of hotels to cater to different needs. Bhargava says that they get lots of domestic guests through different segments like, corporate, MICE and they are

Operations Manager, Wyndham Grand, Agra

,,

different segments. In the current scenario, the supply of rooms is higher than the demand in the city which is a matter of concern for the hospitality industry.

Talking about the supply in Agra hotel rooms lately, Pulkesin Mohan, General Manager, The Gateway Hotel Fatehabad Road Agra says, “Agra has seen a steady growth in the number of rooms across various hotel segments which will have an impact on the average room rate. This

will however be beneficial to the tourist as hotels will offer competitive prices. Also the MICE industry in the city is gaining importance and Agra is poised to become a popular offsite destination for residents of Delhi and Jaipur.”

The city is also rich in its flavours of Mughlai cuisine and spices. Emphasising, Mohan adds, “The city is famous for Mughlai food which is popular with a lot of international guests and

Sr. Jt. President – Sales & Marketing Jaypee Hotels

,,

March 2014 • HOTELSCAPES 29

DESTINATION REPORT

here for two nights but among the foreigners, still the destination is marketed for one night basically to see the Taj Mahal and Red Fort. But, fortunately, Agra as a destination has a lot many things to offer. Agreeing Azmat says, “The nature of clientele in Agra varies from corporates, the MICE segment and leisure travellers both domestic and foreign. The Jaypee Palace Hotel & Convention Centre is the hotel that caters to the maximum range of clientele due to many factors, mainly the ma ximum number of room inventory and banqueting and conferencing facilities. Also, due to the connectivity to New Delhi via Jaypee Yamuna Expressway, there is a major evolution of domestic leisure travellers. With just two hours drive to Agra from Greater Noida, there is an increase in travellers looking for 1 night 2 days and 2 night 3 days package and weekend packages.

Challenges and Solutions

Connectivity is one of the biggest hurdles for any destination to attract domestic as well as international tourists. Before the Yamuna Expressway was built, travelling by road to Agra also took a lot of time. Elaborating on this, Mohan says, “One of the key challenges for the hotel industry in Agra is poor infrastructure. The city lacks connectivity in terms of road as well as air travel which is vital for the growth of any tourist destination. Also lack of efficiency in maintaining the area around the Taj Mahal, which is the biggest attraction, affects tourism in the state. The recent development of the Noida-Agra expressway has led to increasing footfalls in the city during weekend. However this has not translated into hotel stays as tourists prefer to go back to NCR.” Agreeing Bhargava further emphasises connectivity and says, “Agra is among the top ten

Pulkesin Mohan

General Manager, The Gateway Hotel Fatehabad Road Agra

Agra has seen a steady growth in the number of rooms across various hotel segments which will have an impact on the average room rate. This will however be beneficial to the tourist.

,,

destinations for the international traveller but still the city does not have good air connectivity from the major cities which is a big challenge for the destination.

Infrastructure along with local transportation of the city can further be improved.” “Agra being an important tourist destination in the world should have better air connectivity. Our primary aim is to position Agra as an important tourist destination in the world.

Agra is not just about Taj Mahal.

There are other monuments and heritage buildings of great historical value which need to be promoted. Commercially, Agra is an important city for the shoe industry and the handicrafts industry as well. Therefore, the horizon needs to be expanded beyond the Taj Mahal,” adds Amzat.

30 HOTELSCAPES • February March 2014 2014

Talking about the rewards of setting up a hotel in Agra, Mohan tells us that Investors and Developers who are expanding t hei r reach a nd se t t ing up properties in Agra are at an advantage as they are eligible to get tax relaxation of 5 percent for five years. Also, as compared to the other states it is easier to obtain various licences required to operate in the city. On the other hand Bhargava says that if you are associated with a good brand name and your services are of international standards, then the sky is the limit for your hotel.

T he supply a nd dema nd of Agra is affected by various factors, from variables affecting both domestic and international customers, to connectivity, infrastructure and more. Also, the issue that the hotels are facing is that the destination is being promoted only for the Taj Mahal and not for other historical and cultural references that it houses.

“The supply in terms of lodging and food is more than the demand for the city hotels. This is primarily due to the reason that the city is promoted only as a place of Taj

Mahal. Agra is beyond Taj Mahal and there is a need to promote other historical monuments and heritage and religious sites. Being the largest hotel, we get volume business which helps us to maintain a healthy bottom line at all points,” says Amzat.

Bhargava adds, “The demand supply ratio is very good in the city.

The Agra hotel rate is not diluted like Jaipur and Pune. However being an international destination, economic conditions of different countries also affect the tourism industry to a large extent.”

Growth & Expansion

The city has a huge potential for the growth of the hospitality industry, and will witness the opening of a number of domestic and international hotel chains introducing their different brands for the guests visiting Agra. Talking about the grow th potential that the city holds, Mohan says, “Tourism in Agra will now find a healthy boost with hotels bringing down room rates substantially. The city has tremendous potential to grow as a leisure destination and a good infrastructure can speed

DESTINATION REPORT

Pradeep Kalra

Ramesh Daryanani

There is a huge demand for 5 Star properties and the demand will continue to rise in Agra.

Moreover, our property is strategically located with a view of Taj Mahal.

“2013 was a very buoyant year for Agra and the initial results of 2014 also look buoyant, given the fact that US Dollar has appreciated against the rupee.

and fitness centre as well as other facilities. This 5 star hotel will be operational in 2014,” Kalra further adds.

Planning to launch in the 3rd quarter of this year, Marriott Hotels and resorts is coming up with their first hotel in Agra with their brand Courtyard by Marriott. “Our expansion to any city depends on us securing the right partner and till now we did not find the right partner for Agra, someone who would meet our expectations in terms of our brand standards and all that we stand for. With this owner we found someone who meets our expectations, which is why we have our hotel coming up now,” says Ramesh Daryanani, Area Director of Sales & Marketing, South Asia, Marriott International about why didn’t they have a property in the city till now.

Talking about the guest inflow in the city and growth potential of the hospitality industry in Agra, Ramesh further tells us, “2013 was a very buoyant year for Agra and the initial results of 2014 also look buoyant, given the fact that US Dollar has appreciated against the rupee. We have seen a lot of domestic travel and also continue to see robust international travel into Agra. I think it will continue to grow. If you look at the supply of hotels in the city over the years, we continue to see growth in the market. There were a few hotels which dominated the Agra hotel industry but now this will correct itself with a new supply coming in, with newer products and fresher facilities. I only see the market increasing and going forward in terms of the demand.” ■

Sr. Vice President Sales and Marketing Sarovar Hotels

up the process. Also, the tourism and hospitality industry face the challenge of marketing Agra beyond Taj which will increase the average stay of a tourist in the city.”

Amzat also believes that the potential in the city’s hospitality industry is great but in a few ways, listing the same, he says, “we need to work on a few things like, increase the average stay of the tourist from 1 night to 2 nights 3 days and 3 nights 4 days, promote the other heritage monuments and historical buildings.

Promote Agra as an international destination for conferences and business meetings.”

Sarovar Hotels & Resorts have operated in Agra for almost a decade with their brand Portico, and are now developing a new property of premiere category.

To avoid con f l ic t , P rade e p Kalra, Sr. Vice President Sales and Marketing, Sarovar Hotels says that they have let go of the Portico brand. He believes that the city has a huge demand for 5 star properties; hence, they have come up with their respective brand. Elaborating, he says, “Our new property is Premiere, a 5 Star

brand. There is a huge demand for 5 Star properties and the demand will continue to rise in Agra. Moreover, this property is strategically located with a view of Taj Mahal. One of the reasons for tourists coming to India and northern part of India, in particular is Taj Mahal. And this fascinating monument continues to be the strongest attraction in Agra. For a tourist visiting India for the first time, a visit is not complete without seeing the Taj Mahal. We have around six million inbound tourists coming to India and there number is growing continuously. This is in addition to the fact that Agra is seen as an alternative convention centre. This has resulted in paucity of rooms in this city.

These factors contribute to propel the inflow of guests in Agra.” “ T he Cr ys ta l Sa rova r Premiere in Agra is a luxury hotel with 140 keys and is located on the Fatehabad Road. It will offer beautiful views of the Taj Mahal from its rooms and will offer all modern facilities including restaurants, lounge, meeting rooms, swimming pool,

,,

Area Director of Sales & Marketing, South Asia, Marriott International

,,

by NIKITA CHOPRA

March 2014 • HOTELSCAPES 31

DESIGN

IN MANY DIMENSIONS Trends in constructing materials Everything depends on trends in the hospitality industry. Outdated trends will go unnoticed and will fail to leave any impact on the guests. Same applies with the materials used to build a property. With continuous advancements materials too tend to change. HotelScapes interviews some architects to know more about the recent trend in materials and how style can be ensured at the same time.

T

here are various materials that are used in the various areas of the hotels.

Ensuring usage of correct material in constructing various parts of the hotel is more important than you think. “The construction boom in India introduced a bevy of materials (some indigenous). Material selection is industry determined only for back of house or service components” says Akshat Bhatt, Principal Architect, Architecture Discipline. “The high-performance glass and terracotta panels help reduce energy consumption. We as a studio believe in exploring technique and appropriate application. The material palate is dependent on the region and the environment. For example in the hotel at Ranakpur, we used regional hand excavated stone as exposed 32 HOTELSCAPES • March 2014

masonry, frit printed glass to mimic Rajasthani jalis and unmatched sandstone floors. Similarly the Discovery Centre at Bengaluru is a construct in steel, glass, aluminium and architectural fabric that reflects a more urban setting”, he adds.

Ruchika Grover, Director, Odyssey, a firm that has done hotels like Kempinski, New Delhi, Hyatt Regency, Pune and few more, says “dimensional stone surfaces in the form of engraved or lattice panels are used extensively in hospitality and high end residential projects. These are primarily used in the public areas, restaurants, hardscape, and suites and other places as they are high impact and the designs can be modified to suit the design intent of the designers. For example the Kinetic Collection from Odyssey is parametric and generative and

Akshat Bhatt

Principal Architect, Architecture Discipline

The high-performance glass and terracotta panels help reduce energy consumption.

We as a studio believe in exploring technique and application. The material is dependent on the region and the environment.

,,

DESIGN

PORCELAIN STONEWARE IS A TYPE OF CERAMIC THAT IS OBTAINED VIA THE MANUFACTURING OF CLAY, SAND AND OTHER NATURAL MATERIALS. THANKS TO A FIRING AT HIGH TEMPERATURES THE FINAL RESULT IS A RESISTANT AND DURABLE PRODUCT.

Ruchika Grover Director, Odyssey

Dimensional stone surfaces in the form of engraved or lattice panels are used extensively in hospitality and high end residential projects. These are primarily used in the public areas.

,,

would suit a modern decor, whereas most of the Crosta Collection and the Breathing Surfaces collection would go well in a Traditional Indian, Fusion decor. Our latest collection, Ishi Kiri, plays on Dimensionality of Stone when interspersed with light. The panels from Ishi Kiri can be back-lit and front-lit, producing a remarkably different effect each time.”

Harsh Bhutani, MD, ED & P Group, India JV Partner to A49 says “more and more designers are seeking out eco-friendly materials for their environmentally savvy clients, manufacturers have stepped up and given the design world many beautiful options to pick from.” He gives a huge variety to us to choose from. Some of the options that he gives are – Flagstone: Natural rock material quarried, sawn and split specifically for flooring or paving; Slate: natural rock material with pronounced metamorphic cleavage allowing it to be split into thin sheets – principally for roofing but also for decorative cladding and monumental use; stone slate: natural rock material that is thinly bedded and can easily split into thin slabs, specifically for roofing purposes; Rockery stone: natural stone cobbles and boulders of varied lithological composition used in landscaping and gardening; High quality Porcelain Italian tiles: Porcelain stoneware is a type of ceramic that is obtained via the manufacturing of clay, sand and other natural materials. Thanks to a firing at high temperatures the final result is

a resistant and durable product. They are available in elegant and unique collections, colours and combinations specifically studied to astonish and dress today’s Design spaces. Porcelain stoneware wall and floor tiles have high value residential and commercial spaces. Porcelain products are very compact, hard and non-porous; Timber: It is one of the few natural building materials and has lot of advantages. Generally, timber is not toxic, does not leak chemical vapour into the building and is safe to handle and touch. It also means that as timber ages, it does so naturally and doesn’t break down into environmentally damaging materials. The embodied energy in timber is very low, the lowest of almost all common building materials; Cork: It is relatively new to the flooring world. It is usually seen on walls, but it is great material for floors. Cork is harvested from the oak tree commonly found in the forests of the Mediterranean. It has anti-microbial properties that reduce allergens in the home, is fire retardant and easy to maintain. Cork, like wood can be finished in a variety of paints and stains to suit any colour scheme or design style; Bamboo: Bamboo flooring is another wood like option that is gaining popularity. It is durable, easy to maintain and easy to install. Bamboo is sustainable and made from natural vegetation. Bamboo, which usually is very light, is available in many hues that will work in any setting or decor. Its varied grains and wide array of colours give it an edge over traditional flooring.

March 2014 • HOTELSCAPES 33

DESIGN

QUALITATIVE DESIGN REQUIRES SENSITIVITY. GOOD CONSTRUCTION REQUIRES UNDERSTANDING AND RIGOR. THEY ARE INTERDEPENDENT. IN OUR EXPERIENCE METICULOUS DRAWINGS AND REGULAR SUPERVISION ARE THE WAY TO ENSURE QUALITY.

Harsh Bhutani,

MD, ED & P Group, India JV Partner to A49

Quality of the material plays an important role while building hotels.

Materials should be of high quality. It should have long term durability, be of low maintenance and should be hygienic.

,,

34 HOTELSCAPES • March 2014

Some other materials that he suggests are – Glass Tiles: Glass tiles are a very interesting concept made up of recycled beer or wine bottles. This renewable source is fast becoming a wonderful option for floors as well as bathroom and kitchen walls. Glass has the similar benefits of other eco-friendly materials. It is non-absorptive and will not mould in damp environments. It is easy to maintain. Glass comes in a limitless array of colours, patterns and finishes suitable for most design schemes. Unlike ceramic tiles, glass will reflect light rather than absorb it, adding that additional layer of light some rooms need; Rubber: Rubber flooring made from recycled tires is usually found at the local gym or at the playground. It is slowly finding its way into our kitchens and bathrooms as a versatile, beautiful and lasting option. It is great to walk on and is water resistant. Lot of options are available when it comes to colours and pattern; Leather: Leather is a material that can be used as flooring. It is thicker than the leather pieces used for such things as belts, wallets and handbags. The soft warm feel under foot makes it perfect for bedrooms, closets and small areas with little foot passage. It is not a great material for bathrooms, kitchens or other moist areas of a home. Worn, scratched and aged leather develops a personality of its own and can be beautiful to look at for years to come. It is a possible down side to the leather tiles, embossed wallpapers, sculptural forms and other materials

increasingly being used in hotel design; 3D Walls: Walls of the hallway leading to the ballroom are covered with 3D water droplets made from a mix of gypsum and plaster. In the hotel’s large light-filled lobby, bulky structural columns are covered in a 3D sculptural material that’s made of fiberglass – the same material used to build boats.

Talking about ensuring style and quality along with the right material at the same time, Bhatt says “Qualitative design requires sensitivity and rigor.

Good construction requires understanding and rigor. They are inter-dependent. In our experience meticulous drawings and regular supervision are the way to ensure a qualitative output.”

Grover believes “one has to be constantly updated with the latest technologies in production along with training and maintaining a skilled workforce in order to ensure quality. Style is subjective. Everyone is well travelled these days and one needs to cater to different tastes and preferences.”

Bhutani says “Quality of the material plays an important role while building hotels. Materials should be of high quality. It should have long term durability, low maintenance and should be hygienic, as lot of patrons visit on a daily basis and it is the hotel’s duty to offer a great experience to their patrons. Style and quality go hand in hand as it depends completely on the style statement that the architect is offering, however quality is a priority.” ■

by ANUPRIYA BISHNOI

GM SPEAK

“Today’s General Manager can no longer be a figurehead” With over 28 years of experience with Marriott International, Balan Paravantavida recently took over as General Manager of the first JW property in New Delhi. He brings with him vast knowledge on cost control, operations and project management. Focused on establishing the JW Marriott Hotel New Delhi Aerocity as the ultimate sensory experience in the capital, he talks with passionately about his project.

W

hat does it mean to have a hotel in Aerocity? And how much business do you expect to get from being situated close to the airport?

Location, by far, has played a major role in witnessing traffic. Nestled between the two terminals (T1 and T3), complemented by wider road network just off the DelhiGurgaon Highway and behind Aerocity Metro Station, the Hotel provides the 4th dimension or what we call the 4th ‘C’ in the conventions industry which is connection, besides convention, comfort and convenience. Thus far, the address has lived up to its core belief of “approachable” luxury.

T

here will be 11 hotels by the end of the year, why will guests pick JW Marriott over the others?

Balan Paravantavida

General Manager, JW Marriott Hotel New Delhi Aerocity

The role has transformed into that of a visionary; someone who is the driving force of new ideas for business in the face of intense competition. The current economy necessitates that the General Manager is a bold leader who holds himself accountable for the performance and outcome of the hotel.

,,

36 HOTELSCAPES • March 2014

JW Marriott New Delhi Aerocity’s USP is it’s stylish with classy interiors, minimalistic and sleek spaces. It boasts of innovative and theme based designed restaurants, new attitude dining options, presenting a sensory world cuisine experience. It also has JW Marriott’s signature, award-winning Quan Spa. The dining options at this luxurious property add a touch of fun to the whole experience with innovative food concepts in preparation and presentation and service.

The engaging “food theatre” concept, the state of the art international standard and entertainment centre makes it a memorable experience for the guests and a must visit.

It is also one of the preferred destinations for business travellers as it is located within driving distance from prominent business hubs in Delhi and Gurgaon and is in close

proximity to the airport.

H

ow will you be positioning your property in the city?

JW Marriott is positioned to serve the luxury business traveller. Apart from this, the hotel is well-placed to secure a large slice of the increasingly important MICE market.

H

ow are you marketing your property and what role does social media have to play?

We run offers, promotions, food festivals like Yamcha Festival (dimsum & tea) and special packages to ensure return of guests.

Few discounted offers for loyalty guests – Club Marriott Preferred Dining Programme which is the preferred dining membership of hotels of Marriott International in Asia Pacific where you enjoy F&B discounts and vouchers.

Social media is the most effective tool for creating a viral campaign for all of the above. All our offline marketing initiatives get reflected on social media.

E

arlier the GM only looked at hotel operations, but today he is an all-rounder, looking at everything.

How do you see the evolution of the role of the GM? And what are the challenges that come along with it?

Today’s General Manager can no longer be a figurehead. The role has transformed into that of a visionary; someone who is the driving force of new ideas for business in the face of intense competition. The current economy necessitates that the General Manager is a bold leader who holds himself accountable for the performance and outcome of the hotel.

GM SPEAK

THERE ARE SEVERAL FACTORS THAT HAVE TRANSFORMED THE ROLE OF THE GENERAL MANAGER. MODERN TECHNOLOGY AND THE SOCIAL MEDIA ARE TWO DRIVING FORCES THAT ARE BRINGING ABOUT THIS CHANGE. THERE IS RISING EXPECTATION THAT THE CONTEMPORARY GENERAL MANAGER HAS TO MEET. Constantly f luctuating economies, increased competition, an onslaught of technology/social media and a rapidly developing work force w it h h igher expectations have contributed to transforming the role a General Manager plays today. To be successful, in addition to the traditional technical hotel skills, a General Manager today must be an entrepreneur, an effective communicator, an empowering leader and a superior salesperson

W

hat are the three distinguishing factors about your property?

Quick Questions ➤ Best part of your day is: Greeting customers and associates around the hotel ➤ Essential qualities in a good GM are: Good listener, strategic partner, leader ➤ The best thing about my hotel is: It is the newest, latest, most stylish hotel

in Delhi ➤ When faced with a difficult guest, one must: Be empathetic, patient and listen ➤ A successful hotel needs: To keep up with great service, exceptional F&B

• Akira Back: Spanning two levels of the hotel, this signature restaurant specialises in Japanese cuisine with a Korean essence.

Following the famed Yellowtail by Akira Back at the Bellagio, Celebrity Chef Akira is spreading his culinary wings with Kumi by Akira Back at Mandalay Bay and Akira Back New Delhi JW Marriott Aerocity · The distinctive Quan Spa: The 10,000 sq. ft. Quan Spa promises you a sanctuary of serenity and vitality · Banquet facilities: The hotel offers one of the largest and technologically advanced pillar-less ballroom spaces in the capital measuring 1,210 sq. m. along with dedicated pre-function areas which are ideal for small breakaway sessions from the Grand Crystal Ballroom. ■ as told to PRIYAANKA BERRY

March 2014 • HOTELSCAPES 37

SPA

Spa Strategies – What keeps them going?

Spas have entered a more mature growth phase. Given the transition in the spa industry spa management have some strategies to maintain sales while giving consideration to the unpredictable and erratic behaviour of the customer. What strategies can possibly be adopted to run a successful spa business? HotelScapes gets in conversation with a few hotels and asks them about their approaches to establish a successful spa business.

W

ith spa industry growing rapidly, i t a l s o g r ow s increasingly competitive with customers becoming more demanding and savvy about the spa experience.

There is a lot that is demanded from the spa owner and managers to an industry that focuses on wellness, health and pampering.

The Lalit Resort & Spa Bekal

According to Renju Rapheal, Ma nager, Rejuve, T he La lit Resort & Spa Bekal “Successful spa strategy lies in providing a complete relaxing experience

Dr. Renju Rapheal

Manager, Rejuve, The Lalit Resort & Spa Bekal

Successful spa strategy lies in providing a complete relaxing experience to the guest.

At Rejuve your spa experience begins with a wellness analysis from the in-house Ayurveda doctor and a suitable plan as per your body’s requisite.

,,

38 HOTELSCAPES • March 2014

to the guest. At Rejuve your spa experience begins with a wellness a na lysis f rom t he in-house Ayurveda doctor and a suitable plan as per your body’s requisite.

The spa menu, ambience, art of healing and location of the Spa are other factors.”

Surrounded by river Nombili on three sides in the lap of the Arabian Sea, Rejuve – The Spa is Green leaf certified. ‘’With

13 multifunctional treatment rooms for ayurvedic, aroma, herbal, international and beauty therapies offering the best in its class services, this award winning Spa offers a luxuriously holistic experience of pure serenity and rejuvenation. To take the experience beyond massages, it also has an open air yoga pavilion, a fully equipped world class gym with latest life fitness equipment

SPA

Seema Ahluwalia

Corporate Housekeeper, ITC Mughal

EXOTIC BODY TREATMENTS, RELAXING MASSAGES, ANCIENT AYURVEDIC RITUALS AND EFFECTIVELY INTEGRATE INTO AN EXPERIENCE THAT IS DEEP AND MEANINGFUL TO EACH PERSON AT A SPIRITUAL LEVEL. THE ABSOLUTE SPA EXPERIENCE SHOULD BE DESIGNED TO MAKE THE GUESTS FEEL A SENSE OF CALM AND EQUILIBRIUM. overlo ok ing t he lago on , a n exclusive rela xation lounge with a library and much more, allowing you complete relaxation in the lap of nature”, he adds.

As a part of the medi – spa section and to offer précise and highly result oriented service experience to guests, Rejuve – The Spa has exclusive state of art equipment like VIP complex, LPG (for endermologie), Colon hyd r o t he r apy, a nd o t he r s . for various health enhancing therapies.

Products and ingredients used are also one of the key factors

for the success of any spa. The spa uses fresh natural ingredients and products like sandal powder, aloe vera juice, powder of dry herbs, cold pressed oils, quality essential oils etc., that also come from our herbal garden, laid in the shape of a human body. ‘’The absolute spa experience should be designed to make the guests feel a sense of calm and equilibrium”, adds Rapheal.

ITC Mughal Agra

Kaya Kalp at ITC Mughal is a Royal Spa that recreates in today’s context, the opulence and

luxurious lifestyle of the Mughal Dynasty. Spread over a vast expanse of more than ninetynine thousand square feet, this is the largest spa in India and offers therapy based on ancient customs, to create meaningful experiences for the soul. The spa has also won the Tatler’s Award for Best City Spa in the first year of its launch itself.

Exot ic b o dy t reat ment s, r e la x i ng ma ssa ge s , a nc ie nt Ayurvedic rituals and effectively integrate into an experience that is deep and meaningful to each person at a spiritual level.

Indigenous in nature, our spas are deeply rooted to traditional Indian wellness philosophies and enable a complete regeneration of the senses. Among the major rituals offered are Exotic Pomegranate Spa Journey and Passage to India Spa Journey, de-stressing therapeutic and Hot Stone Massage.

,,

According to Seema Ahluwalia, Corporate Housekeeper ITC Mughal “Indigenous in nature, our spas are deeply rooted to traditiona l India n wellness ph i lo s oph ie s a nd e n able a complete regeneration of the senses. Among the major rituals offered are Exotic Pomegranate Spa Journey and Passage to India Spa Journey, de-stressing therapeutic Hot Stone Massage, Tension Reliever Massage and traditional Gemstones Massage that utilise the gemstones along with natural aromatic Indian blends.”

She adds “at each of the Kaya Kalp’s, the emphasis has been to ‘Experience the Five Senses’, which is very crucial for a spa in its true meaning. Being pan March 2014 • HOTELSCAPES 39

SPA

India with a similar spa menu of therapies and treatments, guests are well aware of what to expect even as they travel to an ITC Grand Chola, Chennai in the south or an ITC Maurya, New Delhi in the north. Consistency in Quality of Service remains the cornerstone of our philosophy.”

At ITC they use products that offer sensory delight and efficacy, that are not only natural, but ethically sourced. “Our endeavour is to strengthen brand leadership by continuing to evolve and create exceptional and indigenous experiences for our guests. We focus on teamwork, training and service excellence, integrating all with sensitivity

to our environment and social responsibilities”, adds Ahulwalia.

ITC also offer Kaya Kalp Spa Brea ks at their va rious hotels which include 2 Nights, breakfast for 2 adults and 2 children (below 12 years of age), 20 percent discount on Food & Beverages, Spa and Salon services (where available), one 40 minutes Hand & Nail Care Treatment or Hair & Scalp Care Treatment p er adu lt , O ne 4 0 m inutes Revitalising Body Treatment per adult, One 60 minute Kaya Kalp Signature massage per adult.

Late checkout till 4 pm and one complimentary INR 500 Gift certificate for purchase of Wills Lifestyle merchandise.

Park Hyatt Goa Resort and Spa

Sereno Spa at Park Hyatt Goa Resort and Spa is a complete wellness spa destination, set in lush beachfront gardens in the

Ramandeep Marwah Director of Rooms, JW Marriott New Delhi Aerocity

It is clear that India is poised for a tremendous growth as a spa and wellness travel destination, and we’re just beginning to see high-end spa hotels and resorts emerge and excel. India’s day spa industry is also thriving, and we know this segment will explode.

,,

40 HOTELSCAPES • March 2014

idyllic region of South Goa, India.

“The key success of a spa is based on factors such as staff selection, marketing plan development, retail product merchandising a n d d i s p l a y p l a n , fa c i l i t y protocols and a viable operating budget, but the most important is continuous staff training and evaluation of standard operating procedures”, quotes Dr. Ratheesh Kumar, Spa Manager – Sereno Spa, Park Hyatt Goa Resor t and Spa. The spa has recently undergone refurbishment and we aim to position Sereno spa as the leading luxury Spa in India.

“There are a few strategies we follow in order to achieve this aim and mission of ours. Our spa concept is largely influenced by local culture, traditions and therapies. We follow a very strategic and f lexible pricing s t rateg y a s p er t he ma rke t conditions . Our guests ca n chose from customised spa

therapies and packages. We offer innovative treatments options.

For example, we introduced a first of its kind traditional steam bath, the Sarvanga Vashpa Swedan Yantra. Where guests lie in an ornate chamber carved of seasoned medicinal wood, and are enveloped in steam infused with a blend of vetiver roots, lemon grass and tulsi (basil leaves). This is an ideal way for the body to absorb the oils and their benefits” adds Kumar. Also he believes that an extensive e-marketing and use of social media channels is a must to broaden your customer base.

JW Marriott New Delhi Aerocity

“ India is one of the fastest-

growing modern spa and wellness markets in the world and a thought-leader in the emerging t ravel categor y of wellness tourism, which has explosive

SPA

Dr. Ratheesh Kumar

Spa Manager – Sereno Spa, Park Hyatt Goa Resort and Spa

IT IS CLEAR THAT INDIA IS POISED FOR A TREMENDOUS GROWTH AS A SPA AND WELLNESS TRAVEL DESTINATION, AND WE’RE JUST BEGINNING TO SEE HIGH-END SPA HOTELS AND RESORTS EMERGE AND EXCEL. INDIA’S DAY SPA INDUSTRY IS ALSO THRIVING, AND WE KNOW THIS SEGMENT WILL EXPLODE. potential for our industry”, says Ramandeep Marwah, Director of Rooms – JW Marriott New Delhi Aerocity. “It is clear that India is poised for a tremendous growth as a spa and wellness travel destination, and we’re just beginning to see high-end spa hotels and resorts emerge and excel. India’s day spa industry is also thriving, and we know this segment will explode. Both are, of course, being fuelled by a fast-growing economy, a rising middle class and a growing concern for fitness and wellness.

When you consider the sheer

size and population of India, you can see that the possibilities are immense,” adds Marwah.

There are numerous examples of Ind ia n-ba se d hotels a nd resorts fuelling the growth of spa and wellness travel, with JW Marriott’s New Delhi Aerocity signature and award winning Quan Spa being one of them.

The Quan Spa offers a range of holistic treatments and therapies that provide instant relaxation to soothe your mind, body and soul. The Spa lets you step back, breathe and find time to reflect on what really matters - you.

The quintessential indulgent treatment at the Quan Spa helps to harmonise and rejuvenate your spirits. Marwah says ‘’Our strategy is to focus on custom made packages to cater to various needs, massage techniques, high end products from Aromatherapy Associates and to build and retain members through the membership program that enables exciting discounts and special offers.”

Additionally, JW Marriott New Delhi Aerocit y of fers the ultimate Aromatherapy experience which plays a great

The key success of a spa is based on factors such as staff selection, marketing plan development, retail product merchandising and display plan, facility protocols and a viable operating budget, but the most important is continuous staff training and evaluation of standard operating procedures.

,,

role in the treatment of pain, depression, insomnia and other physical and mental issues. “Spas are now motivated to reimage their aromatherapy therapies from the generically pleasant to the personalised and transformative approach in ta ndem with botanists and digital technology to improve effectiveness’’, asserts Marwah.

From of fer ing va r ious therapies to consistent service across their spa chain, spas across India have successfully managed to attract the guests and keep them coming back. However, the future of this industry remains uncer ta in, given t he r ising demands of customers. ■

by ANUPRIYA BISHNOI

March 2014 • HOTELSCAPES 41

CHEF’S PAGE

Thai talking with Chef Attachai Kitisri On meeting Kitisri, Thai Chef, The Oberoi, Bangalore, one thing got confirmed that it only takes passion for cooking to be a great chef. Since he hails from Thailand, he doesn’t have a great command over English but what he has great command over delights the palate. HotelScapes got in conversation with him to know more about Thai food, which he specialises in.

T

ell us something about Thai food and how different is it from other cuisines?

Thai food is simple. It is a flavour burst into your mouth. It’s a very robust cuisine. And it’s not a cuisine for a fine dining but it is a cuisine that evolves by itself. You need to try it yourself. There is a bit of pungency from chilly, kaffir lime and a mix of lots of ingredients which make this cuisine unique.

It is different from other cuisines because it has crunch and the freshness and it is one of the sorts of cuisines of the world which completely relies on the quality of the ingredients rather than cooking. Yes cooking plays a part but the ingredients are more important.

F

or 2014 what do you think are the predictions for the popularity of Thai food?

Attachai Kitisri

Thai Chef, The Oberoi, Bangalore

Soul of the food has to be really good to make it survive but presentation too plays a special part. I would say presentation and the taste has to be balanced out. Lots of Indians request to make the curry of Thai cuisine like Indian curry – thicken the Thai curry and add corn starch.

,,

42 HOTELSCAPES • March 2014

Thai food has grown over the years and it is evolving. There were not many Thai restaurants earlier but now I see there are approximately 10-12 in Delhi/NCR. The cuisine is multiplying in term of restaurants. The flavour of Thai cuisine is liked by Indian masses.

It actually attracts the Indian Palate. It has spice and lemony essence and Indians are quite attracted to tangy food. So I think it suits their palate as well.

W

hat is the trend in dining that you must have observed in India?

In India people will always compare their food with their native cuisine (Indian).

Whatever cuisine they are having, they want that chatpataness in that as well.

Now Thai curries are very light in terms that they are full of f lavours but the consistency is the same. Lots of Indians request to make the curry of Thai cuisine like Indian curry – thicken the Thai curry and add corn starch. But the originality of the cuisine lies in the authenticity.

A cuisine will only taste authentic if is served/prepared the way it is supposed to be. The Thai way is more important than basically jeopardising it by altering it. I would recommend the way it is so that you get the authenticity.

W

hat is it like to be working in India, in Bengaluru?

Being a Buddhist, India has had a special place in my spiritual life. Thus, coming to work here was a delight. Moreover, being so close to home, it allows me the flexibility to visit my friends and family whenever I wish to. Bengaluru is a hospitable city too.

C

an you tell us about the importance of food presentation?

It needs to be attractive; it should pull you towards itself. It is important for the food to look good. But then I would still emphasise the flavours rather than focus on a complete presentation. There has to be complete balance in the taste and presentation.

I would still do justice to the flavours and ingredients of the Thai cuisine rather than focussing just on the presentation.

The soul of the food has to be really good to make it survive but presentation too plays a special part. I would say presentation and the taste has to be balanced out.

CHEF’S PAGE

W

hat is going to be the next big thing in the food world?

I think Oriental cuisine ; par ticularly Vietnamese will take over. Right now it is Thai, Chinese and Italian.

F

avourite kitchen equipment?

A Thai Wok is my favourite kitchen equipment. Cooking is a fast, easy way to prepare food. Woks can be used for stir-frying or steaming.

W

hat are you favourite ingredients to work with?

I love working with fresh coriander. It has a beautiful texture, has a unique refreshing flavour and can enhance almost any dish.

H

ow can one ensure consistency in the quality and taste of food?

It is the right cooking methods. It is right ingredients, most importantly the freshness of the ingredients. They should be sourced this needs to be experienced. You should get

fresh ingredients in your hand and cook with these. We go to lot of suppliers and markets before we pick up the ingredients. Get the right ingredient, cook properly and food will always be good. Ingredients and the way it is cooked makes a cuisine consistent.

W

hat are your impressions of Indian food?

I think curries have a close resemblance to our kind. But the gravies vary in consistency and the variety in spices is almost unbelievable. ■

by ANUPRIYA BISHNOI

March 2014 • HOTELSCAPES 43

ECO TOURISM

Solar Panels at The Imperial for heating water in guest rooms

GOING GREEN – The new efficient way All hotels in India are not ‘Green Certified’ but they have efficiently abled themselves to provide eco-friendly hotel practices to the guests.

HotelScapes talks to these hotels understanding their offerings and what make them fall in the category of ‘Green’.

The Imperial, New Delhi Recycling initiatives

When a hotel ensures conservation of water, fuel and energy and has systems in place to reduce, reuse and recycle waste, it is considered green. At The Imperial, they have asked the suppliers to reduce packaging material. They recycle paper and send waste to recyclers.

The recycling initiatives also include processing of all printed stationary for notes and internal 44 HOTELSCAPES • March 2014

p os te r s . D efores t at ion a nd regularly recycled metal and oil wastage is strongly discouraged at the hotel. In fact they use recycled waste water for gardening. Apart from that they send waste food to piggery farms/NGOs and waste oil for recycling. The hotel has installed an organic waste composter recently which conver ts the orga nic wa ste to manure. This in turn also reduces carbon emissions in the environment.

Alternative energy sources in your property

Embracing conser vat ion of natural resources and a sensible use of energy and water, The Imperia l is on the verge of gaining a competitive edge in green operations that would undoubtedly have a positive impact on like-minded contributors towards the environment. Arun Khanna, Director Engineering at The Imperial says, “we use LED Lights wherever possible,

occupancy sensor light controls (in locker rooms), energy saver cards for guest rooms, variable frequency drive motors and timers for building lights, rain water harvesting and fresh air units for alternative energy resources. Besides, the hotel uses a dual flushing system in toilets, as also double glazed windows, bio blocks for urinals and selfclosing taps in staff toilets. The Imperial associates are trained to save electrical energy, water and fuel. The hotel has replaced the coal fired Tandoor with the SemiAutomatic Chapatti Machine run

by Natural Gas which in turn reduces tons of carbon emission in the environment. The energy used in this machine is only six percent which is extremely beneficial for energy saving.”

They inaugurated solar panels in 2012 for heating water in guest rooms which is extremely efficient in saving energy, emits le ss ca rb on a nd t he reby is

ECO TOURISM

environment friendly. All this is combined with celebrating environmental related occasions like World Earth Day, World Water Day and to put significant efforts in encouraging healthy tourism and eco-balance. The Imperial has undertaken the conservation of electricity by switching off lights in common areas when not in use. They also reduce the numbers of lights consumption of electricity during night hours in the corridors etc.

Earth Hour is followed every week wherein lights are switched off in many areas for one hour.

Future initiatives

Future actions include installation of CFC – free equipment for refrigeration, replacing the pumps with VFD systems (Variable Frequency Drive) that w ill consume electricity as per the requirement, installation of solar lighting fixtures for plantation areas and not to miss, placing water recycle plant for gardening, flushing systems and cooling towers.

Eco-friendly amenities

The Imperial provides natural products like herbal soaps and uses eco-friendly cleaning agents.

T he ho te l a l s o e ncou ra ge s guests to contribute towards the environment by not requesting for a change of towel and linen, if not required.

Reducing carbon footprint

Khanna explaining this point further adds, “The use of choloro flouro carbons is being phased out from refrigeration equipment and use of natural light, air and heat is under implementation in our restaurants. The other activities include usage of Halon free fire ex tinguishers, discouraging the use of highly effluent fuels l i ke D ie s e l a nd L P G , PNG (Pipe Natural Gas) in boilers and kitchens to reduce carbon

Arun Khanna

Priti Chand

Punish Sharma

The use of Choloro flouro carbons is being phased out from refrigeration equipment and use of natural light, air and heat is under implementation in our restaurants. The other activities include usage of Halon free fire extinguishers.

The housekeepers are instructed to switch off the AC and draw back the curtains to let in natural light into the rooms when they are on housekeeping duty. The restaurants and bars keep their lights switched off during the day.

The parabolic shaped structure is oriented to face the North-east direction to allow sunlight to illuminate the hotel but limits direct sunlight penetration. Optimal levels of daylight enter the building to illuminate the lobby, restaurant, corridors and rooms.

Director Engineering, The Imperial

,,

emission in the environment.

Solar Water heating system and bio gas plants are some of the initiatives to reduce carbon emission in the air we breathe in.’’

Zuri Hotels & Resorts Energy savings

The staff of Zuri Hotels & Resorts has started with replacing normal bulbs with CFL bulbs in the hotel rooms, which are five times more energy efficient. Priti Chand, VP PR & Corporate Communications, Zuri Group Global says, “the housekeepers are instructed to switch off the AC and draw back the curtains to let in natural light into the rooms when they are on housekeeping duty. The restaurants and bars keep their lights switched off during the day, and when there are no guests, the

VP PR & Corporate Communications, Zuri Group Global

,,

Area General Manager, Rodas Ecotel Hotel, Mumbai

,,

fans and AC units are turned off as well. The power to one guest elevator and one service elevator is cut after midnight till 6am to conserve power. The offices and some public areas are fitted with motion sensors that turn the lights off and on according to the number of people present in that area. Many of our main AC units are fitted with timers that turn off and on at regular interval, that not only keep the area cool, but save power as well.

The kitchen lights are switched off when the area is not in use, along with the kitchen appliances that can consume a lot of power.”

Chand also adds “our heads of Depar tments attend Energy Conservation meetings every month that are hosted by the Chief Engineer or Assistant E n g i ne e r o f t he p r op e r t y.

Energy saving, wastage of power, cautionary measures to conserve energy are all discussed. The minutes of the meeting are circulated to all the departments and are put up on notice boards to regularly remind the staff and employees. They do not hinder their guests’ comforts with our energy saving methods.”

Time to time other initiatives

Design

We have adopted many internal guidelines for all our properties.

Rodas an Ecotel Hotel, Mumbai Sometimes it’s the design of a hotel that can help to a great ex tend save energ y. Punish March 2014 • HOTELSCAPES 45

ECO TOURISM

The eco-friendly Zuri Kumarakom Kerala Resort & Spa

Sharma, Area General Manager, Rodas Ecotel Hotel, Mumbai says, “the parabolic shaped structure is oriented to face the North-east direction to allow sunlight to illuminate the hotel but limits direct sunlight penetration.

Optimal levels of daylight enter the building to illuminate the lobby, restaurant, corridors and rooms thus minimising the need for artificial lighting. Depressions and protrusions in the facade reduce surface radiation.”

Heat gain and loss is further prevented by the use of hermetically sealed double glazed windows in all areas of the hotel.

Excellent roof top insulation with three layers of natural resource COBA (clay brick) effectively reduces heat and noise entry in the building. Sharma further says, “at Rodas, Every unit of energy is put to use. Their lighting and 46 HOTELSCAPES • March 2014

temperature control systems are as efficient as possible. In all areas of the hotel energy efficient lighting such as LED lamps, compact fluorescent lamps and Smart T5 tube lights are used.

Dimmers installed in the Lobby, restaurants, and heart-of the house areas vary brightness and save energy. The mini bars used in the guestrooms save up to 40 percent energy, as it is equipped with “fuzzy logic” which senses the load inside the refrigerator and cools it accordingly. Also an added advantage is that these mini bars are CFC (Chloro Fluoro Carbon) free.”

Master Control Panel in Guests rooms

The master control panel in the guest rooms incorporates a unique feature known as the Eco button. On pressing the Eco

button the thermostat of the air-conditioning unit is stepped up by two degrees. A certificate is then issued to the guest who has voluntarily participated in conserving energy. A database is maintained of all these guests and we have developed a direct mail link with them, telling them about our ongoing environmental activities.

Centralized AC Plant

The refrigerant used in the AC plant is CFC free thus reducing our ozone depleting potential levels to almost nil. Similarly all other refrigeration including the walk-in cooler and the deep freezer use 134A and 404A gases, which are environmentally friendly. The mono-screw chillers which have the least number of moving parts operates on efficiency range of 10 percent to 100 percent.

Micro Processor Based Controller for the AC Plant

During the start, the motor acceleration is controlled by gradually increasing the motor current to a reference current ramp limit. In the energy saving mode the applied voltage is adjusted by sensing that the motor current is running at a minimum. The three major benefits of these are – Electrical – to reduce starting current, Mechanical – to control starting acceleration and Economic – to save energy on partially loaded motors plus electronic motor protection without extra cost.

Hot water generation

Hot water at 50˚C comes as a by – product from the air conditioning plant. “The waste heat from the AC plant is used to heat up water through the De super heater. A hot

ECO TOURISM

water generator which is powered using Natural Gas – a clean source of energy acts as a back- up during winters”, explains Sharma.

hotel. For example, we are using four stage dimmer system in the hotel, as also various speed pumps. VFD operated AC plants are being used. In guest rooms we have installed energy saving key card system and all room windows are insulated. The entire building is controlled w it h b u i ld i ng au t om a t ion system for all equipment. Most of ou r e qu ip me nt i s CNG operated. We have installed PNG operated boilers. All our laundry equipment is eco-friendly.

Stored Thermal Latent Tanks

The STL system permits the generation of cooling or heating to be transferred to a period whe n ou r AC pla nt wou ld otherwise be shut down, or when energy costs are lower.

This system effectively assists us in Load management. Also significant amount of energy is saved since the AC plant is run during the night when ambient temperatures are lower.

The Chalets

Modes of saving energy

At The Chalets solar panels are installed at the resort that helps capture solar energy which is used for heating water. Amish Sud, Direc tor, T he Cha le ts says, “The Solar Panels help us maintain the water temperature of the swimming pool at no e x t ra cos t . A ny e xcess hot water is diverted to the central boiler system which leads to significant savings in terms of fuel, electricity and costs. It is hard to calculate how much we save in terms of percentage of total consumption, but it is a substantial amount. For example, the 30 solar panels heat 3000 litres of water a day. It would take approximately 10 litres of diesel to heat 3000 litres of water to the required temperature.

Also the bio gas plant converts garbage and waste into fuel which is later used for different purposes. Currently, the fuel generated can run a barbeque for up to four hours. The bio gas plant is also really helpful as all the wet food waste in the hotel is disposed off straight from the kitchen and the dry waste is segregated and disposed off accordingly. This saves us at least

Design

Amish Sud

Sanzeev Bhatia

The Solar Panels help us maintain the water temperature of the swimming pool at no extra cost. Any excess hot water is diverted to the central boiler system which leads to significant savings in terms of fuel, electricity and costs.

Customised interior finishing and reflective triple glazed large windows for blocking the sun from entering the area. We have automated and computer controlled and installed enhanced/improved machinery and equipment.

`5,000 worth of gas a month and

We understand how important doing so has become.

Director, The Chalets

,,

saves us the amount we paid to the garbage trucks to transport it to the landfill.”

Recycling the resources

Apart from the above mentioned initiations the resort also has ATP (affluent treatment plant) which recycles waste water from the kitchen, washrooms and laundry. “The ATP regenerates 12000 to 14000 litres of water a day which we use for the massive open gardens and lawns on the property. The plant has turned us from a property with a water shortage to a property with an abundance of water”, adds Sud. That’s not it. The flooring of the restaurant and some rooms have been done using recycled scrap wood. We are saving or recycling resources wherever it’s possible.

General Manager, The Metropolitan Hotel and Spa

,,

The Metropolitan Hotel and Spa Modes of saving

Recently The Metropolita n Hotel and Spa has received the Green Hotel of The Year award

by India Green Business Awards, 2013. So we asked them about their initiatives towards energy conservation and their eco friendly ways. Sanzeev Bhatia, GM, The Metropolitan Hotel and Spa says “through intelligent planning we are saving energy in our hotel. We have taken various measures like changing all lights into CFL and LED. All our machinery and equipment are of energy saving models.

Full use of new technical equipment is being taken at our

A well-known Singapore based interior design firm integrated the hotel’s environment protection endeavour, and conceptualised the makeover that is not only modern and contemporary albeit with an Indian accent but also doubles up to create a green oasis. Bhatia adds “customised interior finishing and reflective triple glazed large windows for blocking the sun from entering the area. We have automated and computer controlled and installed enhanced/improved machinery and equipment with no emission of harmful gases. Thus there is no effect on the ozone layer. There are energy efficient elevators, solar heating plants, upgraded laundry equipment along with eco-friendly washing detergents.

T he re is t he u se of gla z e d windows and CFL bulbs across the hotel. We put equipment, wherever possible on energy saving mode.” The hotel even in its all restaurant interiors has used ample natural lighting; while kitchens have energy efficient equipment and machinery for the integrated efforts. “Most of our equipment is CNG operated.

We have installed PNG operated boilers. Even our back offices‘s machines are designed in a way to ensure a minimum wastage of energy’’, adds Bhatia. ■

by ANUPRIYA BISHNOI

March 2014 • HOTELSCAPES 47

HOTEL EVENTS

PROMOTION

Art Spice Gallery at The Metropolitan Hotel & Spa showcases “The Nanyang Spirit” – An aesthetic voyage into Singapore

T

he a r t that is created i n S i n gap o r e a nd by Singaporeans is indeed a s elucidat ing , profound, international and marketable as any other successful genre in art.

On that note, it is incontestably indicative t hat t went y-t wo reputable, senior artists from the Singapore Art Society (of Singapore) are collaborating with the prestigious Art Spice Gallery in the capital city of India, in this intriguing, large-scaled exhibition.

Undoubtedly, this is a stupendous collaboration that proves to be a monumental cultural exchange between a magnificent India and the industrious Lion City.

In this exhibition, the 22 Singaporean artists, each with a 48 HOTELSCAPES • March 2014

unique style of painting, are all representatives of the Nanyang spirit. The term Nanyang is often used to denote the idea of a regional identity and culture for the overseas Chinese in Southeast Asia. In it, Nanyang artists express their personal unique painting styles in their artworks, often through a blend of multiple stylistic techniques of the East and West, resulting in a varied body of works unified by their focus on Southeast Asian subjects.

Having grown up in Singapore dur ing t he developmental period, some of these artists have experienced the tensions between tradition and modernity, enabling them to incorporate these elements

into their painting styles. Such is the essence of the Nanyang spi r it . Conquer ing t he gap between traditional Chinese and Western influence, these iconic artists have brought the Nanyang spirit into their art development, and has also achieved acclaim for their artistic excellence within the international art market.

T hus, t he rema rkable collection of art in this exhibition is an aesthetically engaging voyage into Singapore, with paintings and drawings that re-create Singapore’s multiculturalism, wherein, one cannot help but be fascinated by the incredible ease with which the nation embraces numerous ethnicities and related physical spaces and sites, such as its very

own Little India and Chinatown, that respect individual communal preferences and celebrates specific ethnic characteristics.

Apart from Terence Teo Chin Keong (the current President of the Singapore Art Society), the other esteemed artists of the exhibition are Chan Chang How, Lim Choon Jin, P. Gnana, Low Puay Hua, Dr Ho Kah Leong, Wang Fei, Cheng Yoke Khoon, Seah Kang Chui, Koeh Sia Yong, Chiew Swee Fah, Eng Siak Loy, Lee Choon Kee, Ang Hiong Chiok, Wong Hai and Anne Lim Geok Kuan.

The exhibition dates are 12th March 2014 to 21st March 2014 at the Art Spice Gallery, The Metropolitan Hotel & Spa, Bangla Sahib Road, New Delhi. ■

Experience the outdoor comfort like never before....

Attributes: • All Weather Resistant • Low Maintenance • Customized Designing • Color on Demand • Washable & Durable • Onsite warranty*

– Outdoor Living and Dining – Accessories – Poolside Lounges – Umbrellas and Parasols – Cabanas and Gazebos

Corporate Office/Manufacturing Unit : 22 Swarn Park, Mundka, Nangloi, New Delhi - 41 P: +91-11-65168626, 65652582 9810265873, 9810063063 F: +91-11-28344129 Vetra Studio : 402 1st Floor, Ghitorni Metro Station, Opp Pillar No. 117, M.G. Road, New Delhi - 110030 Email : info@vetrafurniture.com, website : www.vetrafurniture.com P: +91-11-8826169735

HOTEL EVENTS

Mumbai’s glitterati join the new GM at Sofitel in celebrating Valentine’s day with Brit girl band The Tootsie Rollers

M

u mb a i , 14 Feb r u a r y 2014 : T he Tootsie Rollers, UK's all girl acapella music group, delighted guests with a scintillating Valentine Day’s performance at Sofitel Mumbai BKC, Mumbai’s very ow n de s t i n a t ion fo r Fr e nc h lu x u r y hospitality. Corporate heads, Bollywood and socialites joined the hotel's new GM Biswajit Chakraborty, to celebrate at this eclectic evening of music, cocktails and dinner. Fashion actor Arjan Bajwa was heard discussing British music with the band,

Arif Padiath and Nisha Jamvwaal

Arjan Bajwa and Biswajit Chakrobarty with the Tootsie Rollers

while Nisha Jamvwal mingled with Ashwin Gidwani, Arif Padiath, Head, Zoya Jewellery, Manek Davar, producer Jo Rajan and others.

The Tootsie Rollers dazzled the audience with their high energy performance - with one act being in the traditional Indian saree as well.

Their music covered a fusion of glamorous golden era classics with contemporary magic, to give them a totally tootsie twist.

Said Biswajit Chakrabor ty, General Manager, Sofitel Mumbai BKC, “We are

The Ashok brings new levels of entertainment to Delhi

Anil Mishra & Group

Susmita Das & Group

50 HOTELSCAPES • March 2014

“F

delighted to welcome the Tootsie Rollers to Sofitel. Since our inception, the hotel has brought a number of unique international properties to the city including the Moulin Rouge and a rare photo exhibition on legendary actress Brigitte Bardot. This is a beautiful facet of our focus on the luxury hospitality that is a hallmark of this brand. It is our endeavour to continue to delight guests with the very best in gastronomy, design and culture, the three brand pillars of Sofitel.” ■

eel India” – A cultural extravaganza, is an initiative of Incredible India, Ministry of Tourism and the India Tourism Development Corporation (ITDC) to showcase the myriad shades of culture to the tourist. The cultural programmes are being organised at the Amphitheatre, The Ashok every evening on Thursday, Friday and Saturday. The event was formally launched by Shri Parvez Dewan, Secretary, Ministry of Tourism, Government of India on Thursday, on 20th February, 2014 at the Amphitheatre, The Ashok with the launch performance “Classical Dances of India” led by Yogi and Danseuse Reela Hota with Narmada Cultural Association, Swati Sinha and Group and other eminent artists.

The subsequent cultural programmes consist of a mix of classical, folk, fusion and contemporary dance and music. The effort is targeted to fill the much desired gap in the tourist offering of Delhi and enhance the tourist interest in India and its rich cultural traditions. ■

Reela Hota & Group

HOTEL EVENTS

Taj Group of Hotels celebrates the 175th birth anniversary of their beloved Jamsetji Tata

T

he Taj G r o up of H o t e l s celebrated the 175th birth anniversary of visionary Jamsetji Tata w it h a n a r t ex h ibit ion inaugurated by Ratan Tata. The exhibition showcased 36 works of art of one of Taj’s oldest employees, New ton Thomas D’Souza.

N e w t o n’s wo rk s h ave b e e n displayed at the Jamshed Bhabha Theatre and the Tata offices in Mumbai and Jamshedpur among

other venues. Newton has also held solo exhibitions at the Bajaj Art Gallery (in 1996) and the Jehangir Art Gallery (in 2000).

Inspired by Pope Francis’s saying “Money must Serve not Rule,” Newton’s personal tribute to Jamsetji Tata is a very generous donation of 50 percent of his proceeds to support underprivileged cancer patients at the Tata Medical Center in Kolkata. ■

Ratan Tata sharing a light moment with Newton Thomas D’Souza at the latter’s art exhibition held at Taj Mahal Palace to commemorate Jamsetji Tata’s 175th birth anniversary

Novotel Hyderabad Convention Centre receives “Hotels Landscaper Area” award by Government of Andhra Pradesh Novotel Hyderabad Convention Centre wins award for fifth year in a row

T

he award aims to promote excellence in landscaping and greenery maintenance by recognising outstanding work for horticultural development.

The award has been granted to Novotel Hyderabad Convention Centre for its continuous focus on adopting and following the best practices in maintaining the hotel’s landscape and horticultural care.

The landscaping is done keeping in

mind environment aesthetics and sustainable development.

The award was conferred by Ranjeev R. Acharya (IAS) APC & Principal Secretary Department of Horticulture, Government of Andhra Pradesh. The award was received by Jai Prakash (Exec.

Housekeeper) , Satya (Garden Supervisor), Polaiah and Yadamma (Ga rdener s) f rom Novotel Hyderabad Convention Centre. ■

The Taj Mahal Hotel, New Delhi rolls out the red carpet to welcome the Governor General of Canada

T

heir Excellencies the Right Honourable David Johnston, Governor General of Canada, and Sharon Johnston, accompanied by a delegation of esteemed guests, arrived at The Taj Mahal Hotel, New Delhi during their visit to India. A floral rangoli welcomed the guests who were greeted by a Canadian harpist AnnaLisa playing in fusion with the Indian sitarist, who created an enchanting melody to welcome Their Excellencies, giving them a distinct experience of the east meets west. They were offered special welcome drinks and an exotic maple leave platter with macaroons on arrival. Then subsequently offered an Indian sweet platter including Indian flavoured chocolates - cardamom, gulkand and mint saunf. The hotel also ensured their comfort at the Grand Presidential Suite along with a special menu which was crafted for their in-suite dining. ■

Satyajeet Krishnan, General Manager Taj Mahal Delhi is privileged to welcome their Excellencies

March 2014 • HOTELSCAPES 51

AWARDS

NATIONAL TOURISM AWARDS 2012-13 Shashi Tharoor, Minister of State for Human Resource Development gave away awards in different categories at the National Tourism Awards 2012-13 ceremony. The hospitality industry was also recognised, from the Best Hotel to the Best Chef. Here is a glimpse of different awards given to the industry at the ceremony.

Red Fox Hotel, Delhi awarded the Best Hotel (Two Star)

Leonia International Centre for Exhibition & Conventions awarded Best Standalone Convention Centre

Taj Lake Palace, Udaipur awarded the Best Hotel (Five Star Deluxe)

Fateh Prakash Palace, HRH Hotels awarded the Best Heritage Hotel (Heritage Grand)

The Lalit New Delhi awarded the hotel providing best facilities for the differently-abled guests

Kumarakom Lake Resort, Kottayam awarded Best Hotel (Five Star)

52 HOTELSCAPES • March 2014

AWARDS

Brunton Boatyard awarded Best Hotel (Three Star)

Vivanta By Taj Kumarakom awarded Best Hotel (Four Star)

ITC Maurya awarded the Best Eco Friendly Hotel

Chef Rajan Loomba awarded Best Chef (4 to 5 Star Deluxe Hotels and Heritage Grand and Classic Hotels)

Jaypee Palace Hotel and International Convention Centre, Agra awarded Best Hotel Based Convention/Meeting Venue

Gajner Palace awarded Best Heritage Hotel (Basic)

Arti Thapa awarded for Best Lady Chef

March 2014 • HOTELSCAPES 53

PHOTO FEATURE

Hyatt Place Hampi

JW Marriott Hotel New Delhi Aerocity

Celebrating the festival of love

O

n the day of love, the hotels around India made exclusive arrangements at different restaurants with a dreamy setting for the couples. These ranged from scenic backgrounds across the pool to beautifully decorated canopies, candle light dinners and more. Some were decorated with fresh red roses, champagne bottles and

candles, while others had strawberries, chocolates and music. Along with this, they had specially crafted delicacies for the evening with delectable f lavours, and beautiful presentation. Special packages were also introduced by different hotels for couples to spend a relaxing and a luxurious Valentine’s Day. ■

Taj Palace Hotel New Delhi

The Imperial Hotel, New Delhi

Courtyard by Marriott Ahmedabad

Bengaluru Marriott Whitefield

54 HOTELSCAPES • March 2014

PHOTO FEATURE

PROMOTION

Love in the Air, this Valentine’s Day, by the poolside at Novotel Mumbai Juhu Beach

T

rue love deserves to be celebrated. With an elaborate candle light dinner by the poolside under the starry skies, a mesmerising view of sunset over the Arabian Sea under the melodious swaying of palm trees, no one celebrates true love like we do at Novotel Mumbai Juhu Beach.

We let the emotions speak at our dinner buffet and feel loved with every sip of wine overlooking the magnificent views of the Arabian Sea. Love further blossomed with our delectable range of desserts from Peche Mignon – our Patisserie.

The special evening got even more special and engaging with a unique photo opportunity with “Mini Cooper”. One couldn’t have asked for more. ■

56 HOTELSCAPES • March 2014

The package offered by the hotel was: Buffet: INR 2649 + taxes per person including a glass of wine

Offers with the buffet: ➤ 20

percent off on Adam and Eve spa therapy at Serena Spa (in-house spa and beauty salon) ➤ 15 percent off on Valentine’s goodies available at Peche Mignon – French Patisserie at Novotel Mumbai Juhu Beach ➤ Mini Cooper – Photo opportunity

PRODUCTS Kurlon launches its new range of mattresses

K

urlon launches its new product range Panacea which is a fine blend of luxury, tradition and passion dedicated to all people who are in search of ultimate comfort. Made on a par with international style, “Panacea” promises to cradle your dreams with its distinctive high quality features. The tensile pocket springs which accounts for the firmness and the latest Motion Separation Index (MSI) technology, ensures that the user gets peaceful sleep with no disturbance even when the partner changes his/her sleeping posture. Visco Elastic Foam also known as Memory Foam used in the mattress responds perfectly to your body and creates the right support in any sleeping position. It is priced at `64,999.

For more information visit: www.kurlon.com

Ozone Introduces 03-Compartment Bins

O

zone @homz has recently introduced a whole new ra nge of ma nua lly operated compartment dustbins, ideally designed for use in hospital wards and ICUs/OTs. These bins come with ace quality soft-closing lids in order to keep the noise-level down.

Slim and smart in design, these high-grade stainless steel bins consist of removable inner buckets for the ease of emptying the bin. In addition, these bins also consist of distinctly coloured pedal bars for each of the three compartments for easy cleaning and identification of the hazardous waste kept in each compartment.

For more information visit: www.ozonehomz.com

Octaga green launches its new premium vodka

O

ctaga Green Power & Sugar Company Ltd. launches Invincible Vodka, vodka of real substance that honours the roots of Russian spiritmaking tradition. Made from the finest grains grown in the rich fields of the Himalayas, this distinct, crisp and intricately distilled vodka is what you deserve on your precious night outs or night ins’ for that matter. Micro-oxygenated like fine wine, this liquid goodness has been produced in an 8 column Distillation process, through activated carbon and triple Russian filtration (silver, gold and platinum). The already rich flavour needs no help from artificial ingredients or added sugar and carbohydrates. It is priced at `800.

For more information visit: invinciblevodka.com

58 HOTELSCAPES • March 2014

Electrolux Professional launches its new compact rack type dishwasher

E

lectrolux Professional has launched a new compact rack type dishwasher for Asia, thus enhancing the existing line of Electrolux green and clean sustainable dishwashing solutions currently available. Developed to ensure that operators looking to clean up to 250 racks of dishes per hour are satisfied, the new Electrolux Professional compact rack type dishwasher is perfect for high productivity kitchens in hotels, restaurants where space is still a premium. The price for this is on request.

For more information visit: www.electrolux.com/professional

PRODUCTS Murginns launches the first-ever range of Gourmet Butter in Delhi and NCR

M

urginns, a leading brand in dairy based functional foods, has launched a range of Gourmet Butter for discerning customers in Delhi and NCR. This butter is first of its kind product in the category, is made with pure white butter blended with fresh and natural ingredients. It is available in three variants – Garlic and

Herbs, Cumin and Coriander and Cracked Pepper. All of these are delicious when melted into Parathas, added to grilled vegetables, to flavour breads with etc.

Murginns Gourmet Butter range is priced at `100 each for a 125 gm pack.

For more information visit: www.murginns.com

Kajaria presents an innovative range of full body vitrified tiles

Premium linen collection

by N.Kumar & co.

W

K

ajaria Ceramics has launched its new range of beautifully designed, full body vitrified tiles called the ‘Technica 60x60 cm collection’. It is especially crafted for commercial spaces like malls, airports, railway stations, hotels and other areas prone to high pedestrian traffic.

The collection is available in seven plain English colours and embodies strength and durability like never before. This range is yet another addition to the leading tile manufacturer’s bounty of cutting edge products that merge a sense

ith the aim of excelling, N.Kumar & Co. is targeting at becoming a premium supplier of linen commodities for the hospitality industry. They specialise in a variety of essential supplies for hotels, spas, hospitals and more. Going beyond the basic amenities of towels, bed sheets, bathmats and pillow covers, the brand offers an extensive range of high end products for the hotel industry.

This includes duvet and duvet covers, bathrobes, swimming pool towels, shower curtains and mattress protectors. They aim to provide fast service, good quality and competitive rates to their customers. The price is on request For more information email: info@nkumarlinen.com

of aesthetics with superior functionality.

The use of advanced and contemporary material in manufacturing these tiles, make them wear and tear resistant without compromising on their classy look. They are non-slippery and have excellent scratch and abrasion resistance, which gives them an edge over ordinary tiles, also making them a perfect choice for any commercial space. This is priced from `90 per sq ft.

For more information visit: www.kajariaceramics.com

Panasonic presents its portable range of projectors

P

anasonic has rolled out PT-CW330 Series of ultra-short-throw projectors and PT-TW330 series of normal short throw projectors. The new series includes the PT-CW330, PT-CW240, PT-CX300as well as three interactive models that have dual pen capabilities, the PT-CW331R, PT-CW241R and PT-CX301R. All of these projectors are well suited for a host of applications where space is limited and high image quality is

critical, including classroom lectures, corporate presentations, digital signage and more. With up to 3,100 lumens and a contrast ratio of 8,000:1, the PT-CW330 Series produces crisp, clear images.

Models PT-CW330, PT-CW240 and PT-CW331R are able to generate an 80” diagonal image from less than 2 feet away, delivering large image projection. It is priced from `49,000 to 74,000.

For more information visit: www.panasonic.com/in March 2014 • HOTELSCAPES 59

NEWS SNIPPETS: DOMESTIC

Unique India Gets Howard Johnson from the Whydham Group to India

W

ith a plan to open 35 properties of the American hotel brand Howard Johnson in the next six years, Unique Mercantile India announces its partnership with Wyndham Worldwide Group.

Popularly known as HoJo, the brand will be positioned as a midmarket hotel chain, following the brand’s philosophy “Smart Choice for the Smart Traveller”.

Raj Kumar Rai, Chairman and Managing Director, Unique India, said, “We will invest `2,000 crore on various business models for growing brand HoJo in India. We chose Bengaluru as the destination to open the first property, as this city has warmly accepted all global brands. The first property will house 117 rooms and suites.”

The Towers now open at Dehradun set Sheraton Park Hotel & to have its first Lemon Tree Hotel Towers, Chennai

L

emon Tree Hotels announces its first property in Dehradun. Carnation Hotels, the hotel management joint ve nt u r e p a r t ne r of L e mo n Tr e e Hotels ha s signed a ma nagement contract for running a hotel with Pacific Development Corporation, the promoters of the Pacific Mall complex on Rajpur Road. The hotel shall be branded as a Lemon Tree Hotel, and will open in a few months. Speaking on the occasion, Patu Keswani, CMD Lemon Tree Hotels said, “This announcement now takes our hotel count to 15 cities and 25 hotels in India”.

T

he Sheraton Park Hotel & Towers adds a new dimension to its offering with the launch of the exclusive residential facility – ‘The Towers’. Located in the fashionable Boat Club neighborhood of Chennai, The Towers feature an urban and contemporary design with use of natural light and bright colours.

The accommodation comprises the Grand Presidential Suite, the Luxury Suite and 19 Corner Suites which offer the comforts of space, good service and a round-the-clock butler service to cater to guests’ needs.

The 125 Towers rooms are tastefully designed keeping in mind the unique requirements of the business traveler with comfortable and contemporary sound proof rooms, luxurious beds, a smart Wi-Fi enabled work area and plush bathrooms with ample space.

DoubleTree by Hilton to open in Agra

H

i l t o n Wo r l d w i d e a n d D o ubleTr e e by H i l t on today announced the signing of a management agreement with Archer Hospitality for DoubleTree by Hilton Agra.

Located just two kilometres from the Taj Mahal, DoubleTree

by Hilton Agra will be among the very few hotels offering views of the legendary mausoleum. The hotel’s city centre location will also place it near popular tourist attractions and shopping hubs like the Agra Fort, Akbar’s Tomb and Kinari Bazaar. The property

60 HOTELSCAPES • March 2014

is scheduled to open in August.

“The opening of DoubleTree

by Hilton Agra marks our entry into a key leisure market for both DoubleTree by Hilton and Hilton Worldwide,” said John Greenleaf, globa l head, DoubleTree by Hilton. “We are delighted with this opportunity to grow our brand presence in the market and deliver a premier full-service, upscale hotel experience to guests visiting one of the most popular tourist destinations in India.”

Guests at DoubleTree by Hilton Agra will be greeted

with the characteristic offerings, including the warm welcome of the chocolate chip cookie presented to every guest at check-in, an array of upscale amenities and guest services and the globally-recognized CARE culture, which stands for “Create A Rewarding Experience”. The 104-room hotel will also feature four dining outlets, an outdoor swimming pool with magnificent views of the Taj Mahal, 24-hour fitness centre, a spa and salon. The conference and event space at the hotel will include a 4,700 sq. ft.

ballroom, four meeting rooms and a 24-hour business centre. “ We are pleased to enter into an agreement with Hilton Worldwide, a leading global ho spit a l it y compa ny,” sa id Vikram Puri, Director, Archer Hospitality Private Limited. “ With its strategic location and full range of facilities and services, we are confident that DoubleTree by Hilton Agra will fast become the first choice of travellers looking for upscale, full-service accommodation in the city.”

BANQUETS

From elegant stackable aluminum chairs to fold away banquet tables. Our premium collection of banquet furniture offers an ideal balance of superiority functionality, and value. They are available in a variety of configurations.

BANQUET CHAIR

BC - 24

BUFFET TABLE SET

STACKABLE CHAIRS

PODIUM

BC - 26

COCKTAIL TABLE

HK -37 BANQUET RECTANGULAR TABLE

RT - 30

Contract Furniture specialists

STAFF LOCKER 6 DOOR SPA LOCKER 15 DOOR

BT - 02

BC-02

Birdcage Cart

Room Service Cart

HK - 13 HOUSE KEEPING TROLLEY

HK - 6 DANCE FLOOR

CARTS

Our collection of ‘Hotel Carts’ includes an exclusive range of durable bellman carts, F & B Carts, designed to meet hotel standards available in different Quality, Type, Size, Capacities.

HK- 1A

RESTROBAR & Food Court Furniture

Over 450 models (Indian & Imported) on display. Available in Wood, Polypropylene & Metal.

RT -11c

RC-124

LOIS CHAIR SET

WZ-294, Ist Floor, Jail Road, Hari Nagar, New Delhi-110058

Ph: 011-25618697, 32970033

(M) - 9810102853 www.metalavenues.com

NEWS SNIPPETS: INTERNATIONAL

“W

Marriott International announces the opening of Shanghai Marriott Hotel Parkview

ith the addition of our 15th Marriott branded hotel in China, our total portfolio grows to 66 hotels in the country and our 21st in Shanghai, where we are the largest operator of full-service hotels in the city,” said Simon Cooper, President & Managing Director of Asia Pacific

for Marriott International.

The Shanghai Marriott Hotel Parkview offers 317 rooms and suites that feature scenic views of the park, designed by internationally renowned interior d e s i g n f i r m H i r s c h B e d ne r Associates. The hotel also provides room amenities by Thann, the

natural Thai skincare line.

The dining options include Shangha i City Bistro, an a llday dining restaurant, Man Ho Chinese Restaurant specialising i n aut he nt ic Ca ntone se a nd Shanghainese cuisine and Tatsumi, a contemporary Japanese and Korean dining experience.

The hotel is also the perfect choice for M ICE w it h 2, 8 0 0 square-meters of meeting space, conveniently located on one floor.

Premium amenities include a 24hour fitness centre and indoor swimming pool, as well as access to a golf practice green and a tennis court.

Lindsey Ueberroth named CEO of Preferred Hotel Group

“A

f t e r 10 y e a r s of cont i nuo u s growth, the company is in a prime position t o fa c i l i t a t e g loba l growth, drive greater financial success, and solidify our position a s t he cha mpion of the independent hotel world,” said Lindsey Ueberroth. Promoted to CEO, she will also continue to serve in her role as President which she took up in 2010. During her time as president, the company strengthened its position as an iconic global hospitality brand.

The move is part of a carefully planned and anticipated succession of leadership as the company enters its 10th year of private ownership by the Ueberroth Family. The announcement was made by John Ueberroth, who will continue to serve as Chairman and will remain active in the company’s global development and growth efforts.

62 HOTELSCAPES • March 2014

Starwood Hotels & Resorts plans expansion in Australia and the Pacific with six new openings this year

R

eflecting a strong demand in the region, vigorous growth will be fuelled by Sheraton, Starwood’s largest and most global brand, as well as by a partnership between Starwood Preferred Guest (SPG®), Starwood’s loyalty program, and Virgin Australia.

Within this region, Starwood is targeting both established markets, such as Australia; and increasingly

popular resort destinations, including Fiji, Samoa and New Caledonia. The six new properties to open in 2014 include Sheraton Melbourne Hotel and Four Points by Sheraton Brisbane in Australia; Sheraton Resort & Spa, Tokoriki Island, Fiji; Sheraton New Caledonia Deva Resort & Spa; Sheraton Samoa Aggie Grey’s Resort and Sheraton Samoa Aggie Grey’s Hotel.

PEOPLE VISHAL SINGH General Manager Hyatt Pune

SHIV BOSE Executive Assistant Manager Aloft Bengaluru, Cessna Business Park

Vishal comes with about 18 years of experience in the hospitality industry.

An astute, responsible and a result oriented individual, Vishal has a deep understanding of the hospitality industry after having worked at various hotels in Delhi, Mumbai, Chennai and Goa. As the General Manager. Vishal’s key responsibility will be to ensure the smooth functioning of the property.

Hyatt Pune prides itself as an ideal hospitality destination.

He comes with over a decade of experience in the hotel industry, with his most recent and successful stint at Starwood Hotels & Resorts as Operations Manager- South Asia. Shiv began his career as Guest Service Associate at J.W Marriott Hotel, Mumbai and spent an enriching period of eight years under several designations, with responsibilities spanning from being a Marriott Executive trainee to a Resident Services Manager.

RAKESH MITRA General Manager The Lalit Great Eastern Kolkata

RAMANA PRASAD Director, Human Resources Pullman Gurgaon Central Park

His experience in the Hospitality Industry spans over 17 years, which includes 5 cities and two continents, India and Australia. Prior to joining The Lalit Great eastern Kolkata he was associated with several other properties under The Lalit Suri Hospitality Group, such as, The Lalit Mumbai, Intercontinental The Grand Goa Resort and The Lalit Temple View Khajuraho. He was also associated with The Leela Goa and Sarovar Park Plaza Hotels.

Ramana’s experience in the hospitality industry spans almost two decades. Ramana’s objective will be to conceptualise and implement HR Strategies that support business and financial objectives, to further strengthen Pullman Gurgaon Central Park’s position, as an employer of choice. He has good exposure in the hospitality industry, primarily with Accor and The Park Hotel at Hyderabad. Prior to joining Pullman Gurgaon Central Park, Ramana was Director of Human Resources with The Novotel Airport.

PIIYUSH KAPOOR General Manager The Lalit Jaipur

KALYAN GHANAGAM Assistant Director of Human Resources Aloft Bengaluru, Cessna Business Park

His experience in the hospitality industry spans over 21 years. Prior to this, he was associated with hotel chains such as InterContinental Hotel Group IHG, Wellworth Hotels, ITC Welcome Heritage, Jaypee Hotels, Hyatt Regency and many more. A hospitality-aficionado, he has cross-functional exposure in both brand hotels and independent properties in India and overseas. Kapoor is a management generalist with vast experience.

He has held HR and Training roles for The Westin hotels in both Mumbai and Hyderabad. Prior to this, he served as regional Training Manager for Le Meridien Pune and has also worked with brands like Southern Franchise Co. L.L.C. UAE, Satsuma Hospitality and ITC Windsor Sheraton Towers in Bengaluru. His broad range of talents will augment the hotel’s efforts to align exclusive guest service standards with best practices for employee growth and development.

64 HOTELSCAPES • March 2014

PEOPLE ANUJ SOIN Events Manager Courtyard by Marriott Gurgaon

INDRAJIT SAHA Executive Chef Sofitel Mumbai BKC

Anuj will work closely with the sales department to ensure maximum profitability and oversee food & beverage operations to maintain high service standards. He will ensure consistent quality in terms of food services in restaurants, bar, rooms and banquets. Anuj Soin comes with over eight years of experience in operations and training. Before joining Courtyard by Marriott Gurgaon, Anuj was associated with The Leela, Gurgaon and Taj Rambagh Palace, Jaipur.

Lending his expertise in the culinary industry, Chef Saha assures connoisseurs that he will raise the bar of excellence with every meal.

Responsible in overseeing the gastronomic vertical of the hotel, he has joined Sofitel Mumbai BKC with over 16 years of experience in the hospitality sector. Joining Sofitel Mumbai BKC with his international knowledge of cultures from the Sofitel Krabi Phokeethra Golf and Spa Resort Hotel.

SANKET CHUGH Director of Sales Shangri-La’s - Eros Hotel, New Delhi

CHEF SAMEER LUTHRA Executive Chef Aloft Bengaluru, Cessna Business Park

With over 14 years of rich experience in the hospitality industry, predominantly in the revenue segment, account management and Operations; he brings with him knowledge and skills in diverse areas of both corporate and leisure business. Prior to this assignment, Sanket has worked with the Oberoi Hotels and Resorts and the Taj Group, holding leadership positions in their properties across the country.

Sameer is a seasoned chef with over 12 years of experience serving in various hospitality, food and beverage positions around the globe. He started his career in 2001 as a Management Trainee with the Taj Group of Hotels. After completing three years with the Taj, Sameer worked with other reputed hospitality brands like Novotel Hyderabad International convention Centre as Sous Chef, Westin Pune Koregaon Park as Chef de cuisine and also within the Starwood Group of Hotels.

POOJA VASWANEY Public Relations Manager Sofitel Mumbai BKC

ROBERTO ZORZOLI Italian Chef at Focaccia Hyatt Regency Chennai

Pooja brings to Sofitel, eight years of experience in the hospitality industry, and will be responsible for overseeing the external communications of the hotel, as well as contributing to the growth of the Sales and Marketing functions of the brand. Starting her career at the Four Seasons Hotel London, Pooja moved to the Four Seasons Hotel, Mumbai to lend her international knowledge to the brand. She then served as a part of The Westin Mumbai Garden City marketing team as the E-Commerce Manager.

Roberto brings with him an enriching experience of over 15 years of creating authentic culinary delights inspired from his grandparents’ kitchen. His initial tryst with cooking took place when he was a kid and used to visit his grandparents during vacations, his passion for creativity soon became his chosen profession as well. A stickler for fresh ingredients and sobriety in the recipe combinations when in the kitchen, Roberto is a keen sports and fitness enthusiast during his leisure time.

March 2014 • HOTELSCAPES 65

LAST PAGE

We bring you what the new guidelines for regional connectivity could mean for more visitors to tier 2 and tier 3 cities across India. And then, suggest you work out your expansion plans for the future.

Shimla airport

Revised Aviation Guidelines: An impetus to the Hospitality Sector

T

he Centra l G over nment with a view to achieve better regulation of air transport s e r v ice s , a nd t a k i ng i nto consideration the need for air transport services to the remote areas of the country for equal development, have revised Route Dispersal Guidelines (R DGs) where every operator operating air transport services shall be required to provide a minimum of air transport services to designated remote and strategic areas as well as within the areas. RDGs has certainly provided initial momentum to air connectivity in remote areas but to take this connectivity to further remote areas where necessary infrastructure has been created but not utilised fully, it has been felt necessary to take new measures to encourage airlines to increase their flights to such airports. In fact there are many remote areas in our country which should have good connectivity, given their potential for tourism and industrialisation. Destinations with 3-4 star hotels needs good air connectivity to let the passengers/businessmen commute without any hassle. So the aim of this aviation policy is to create incentives

66 HOTELSCAPES • March 2014

for airlines to operate to such airports, thereby reducing viability gap, even if services do not appear to be financially feasible right now. These incentives, by ensuring better connectivity to remote areas will give a new opportunity to hotels to expand and grow as well. The hospitality sector is expected to be benefited from these steps taken by the Central Government. Some of the airports that have been identified for providing concessions are – Kuddapah (Andhra), Sholapur (Maharashtra), Shimla (HP), Puducherry, Rajkot (Gijrat), Ludhiana (Punjab), Nasik (Maharashtra), Kanpur (UP), Bikaner (Rajasthan) among others.

Concessions/incentives given to passenger or cargo aircrafts which operate to the “identified” airports for the initial period of three years are – Exemption from landing and parking charges, RMFC charges, PSF, Fuel Throughout charges and any other charges by AAI. Airlines/ operators will be allowed to do self-ground handling during operations at these airports etc.

In order to discharge the responsibility of providing connectivity to remote areas, it will be mandatory for the scheduled

airlines to operate at least six percent of their total domestic operating capacity to airports in remote or strategic areas. Areas/ Airports where operations are mandated are: All airports in North-East region with the exception of Guwahati and Baghdora; All airports in J&K with the exception of Jammu; All airports in Andaman and Nicobar Islands and Lakshadweep. It will be obligatory for airlines to operate at least 1 per cent of their total operating capacity on sectors operated within these areas.

Also the role of the State Government can’t be ignored as they are important stakeholders and therefore some of the services that they will be asked to provide are – Security and fire-fighting services; Reduced VAT on fuel uplifted from within the state; Infrastructure for proper access to airports; Waiver of duty on electricity charges; Waiver of municipal charges such as House Tax/ Property Tax and so on, for five years and underwriting of seats.

With remote areas gaining pace in connectivity, the hospitality sector too is expected to extract some meaning from these incentives, thus making these concessions meaningful to the latter. ■ researched by ANUPRIYA BISHNOI

March 2014 • HOTELSCAPES 67

Date of Publication: 18/03/2014

RNI No. DELENG/2012/47318 No.U(C)-105/2013-2014, Posting Dt. 16-21/03/2014 Reg. No. DL(C) 01/1353/12-14