As a LEED Platinum five Star Hotel, Hyatt Regency Delhi is now recognised on the basis of excellence in sustainable Design, Water Efficiency, Energy & Atmosphere, Material & Resources, Indoor Environmental Quality, and Innovation in Operations.
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The 146 room hotel also features the Le Meridien Hub, a concept that reinterprets the hotel lobby into a social gathering space meant for guests to convene and converse.
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We spoke with Hoteliers across the board and there is no denying the importance which is given to IT technologies being implemented by hotels to meet demands of the modern guest.
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India is the fourth most important market from the growth perspective for IHG. From the performance point of view, growth has been strong for IHG in India, he adds.
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As the Multi-property Executive Pastry Chef, he will oversee the patisserie operations at both JW Marriott hotel properties in Mumbai.
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With a membership fee of Rs 5 lakh for the first five year, the club will only be accepting only 100 members, that too by invitation only.
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Sunil Menon, who was recently appointed as Exec Chef at the Four Points by Sheraton in Pune speaks on the many challenges of F&B especially in hotels.
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Khosla brings with him, an experience of over 18 years in hospitality industry. He is proficient in operational management, both nationally and internationally.
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Yadav is known for his work as Core trainer of the Kitchen Department, responsible for identifying training requirements at various levels and conducting monthly sessions.
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Merchant’s key responsibilities at Renaissance Mumbai will be to bring innovation into the bakery and supervising the baking and dessert operations for Mumbai Express- the in-house deli and rest of the outlets in the hotel.
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