By BW Hotelier STARWOOD HOTELS and Resorts Worldwide, announced the opening of Sheraton Hyderabad Hotel, a newly renovated property set to welcome the tremendous number of business and leisure travelers visiting the world-renowned heritage city that has quickly become one of India’s industrial hubs. Owned by SAMHI Hotels (Ahmedabad) Private Limited, an affiliate of SAMHI Hotels Private Limited, Sheraton Hyderabad Hotel marks the 44th Starwood hotel in India, the third Starwood hotel in the south-central Indian city, and the third Sheraton in India. ’The opening of Sheraton Hyderabad Hotel demonstrates our commitment to continual growth as we further position Sheraton as the global hotel brand of choice, everywhere,’ said Dave Marr, Global Brand Leader, Sheraton Hotels & Resorts. ’With a history as vibrant and spirited as the travellers we welcome, Hyderabad is a key destination for Sheraton as we expand our presence across India.’ Sheraton Hyderabad, the second Starwood hotel owned by SAMHI Hotels (Ahmedabad) Private Limited, is strategically located in the heart of the city’s financial district and conveniently adjacent to the area’s key convention centers, such as HITEX Exhibition Centre and the Hyderabad International Convention Centre. Surrounded by multinational corporations, the property is also within walking distance of numerous upscale restaurants, retail shops and business offices. Only a 30-minute drive from Rajiv Gandhi International Airport (HYD), the hotel is easily accessible for business and leisure travelers alike. ’We are pleased to bring the Sheraton brand to the city of Hyderabad which is a fast growing business epicentre,’ said Ashish Jakhanwala Founder & CEO of SAMHI Hotels Private Limited. ’The hotel is a testament to our successful partnership with Starwood and our commitment to building premium hotels that are successfully run, deliver great guest experiences and create value for our shareholders. We are eager to further strengthen this association with the Sheraton brand and Starwood.’ Boasting 272 modern and stylishly designed rooms, the property also features a spa for guests to unwind, a pool and the state-of-the-art Sheraton Fitness- center. Feast, the hotel’s signature all-day dining venue, offers an interactive dining experience with live cooking stations and show kitchens. In the coming months the hotel will also open Azia, a Pan Asian speciality restaurant, and Chimes, a rooftop bar offering captivating panoramic views. The hotel includes more than 950 square metres of ballroom, boardroom, and meeting room space. All venues are equipped with audio-visual technology and are backed by an outstanding events team. ’The Sheraton Hyderabad Hotel is a highly anticipated addition to the Sheraton brand’s global portfolio and marks an increased demand for hotels in emerging markets within India’s bustling metropolitan cities,’ said Dilip Puri Managing Director India and Regional Vice President South Asia, Starwood Hotels and Resorts India Private Limited. ’It is also yet another example of our conversion friendly strategy that highlights our ability to convert hotels successfully within a short period of time and have them join our system as we continue to deliver value to our partners and create compelling experiences for our guests.’ Hyderabad is also home to many historic and tourist sites, such as the ancient mosque Charminar, the Salar Jung Museum, the Nizam's Museum, the Falaknuma Palace, and the famous retail corridor encompassing the Pearl Market, Laad Bazaar and Madina Circle. Additional recreational activities include the picturesque Public Gardens, which encloses many major landmarks, and the Birla Planetarium. Ramoji Film City, the largest moviemaking facility in the world, is an hour’s drive from town. ’We look forward to welcoming our guests to the new Sheraton Hyderabad Hotel and expect the hotel to become a local hotspot, attracting both savvy travelers and tech professionals to experience the global hotel brand of choice,’ stated Dietmar Kielnhofer, Complex General Manager, Sheraton Hyderabad Hotel.
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By BW Hotelier INTERCONTINENTAL HOTELS Group PLC (IHG) last Friday announced that it has agreed to sell IHG's ownership interest in InterContinental Hong Kong to Supreme Key Limited, a consortium of investors advised and managed by Gaw Capital Partners, for a gross purchase price of US$938m. The Buyer has paid a cash deposit to IHG of $94m, with the remaining proceeds payable in cash on completion.-The Buyer has made a further commitment to invest in a significant refurbishment of the Hotel. This is expected to commence in 2017 and will take place over a period of approximately 18 months. IHG will retain a 37-year management contract on the Hotel, with three 10-year extension rights, giving an expected contract length of 67 years. Management fees payable to IHG are initially expected to be approximately $8m per annum, increasing following the refurbishment. The Hotel is internationally-acclaimed as one of the world's most famous hotels, with a five-star rating from the Forbes Travel Guide, three Michelin-starred restaurants, and a wide range of state-of-the-art meeting and banqueting facilities. It is situated on the Kowloon waterfront, with unrivalled panoramic views of Victoria Harbour and Hong Kong's skyline. The Hotel opened in 1980 and has 503 guest rooms, including 87 suites, and has been wholly owned by IHG and operated under the InterContinental brand since 2001. In 2014, the Hotel generated EBIT of $42m, and, as at 31 December 2014, had a net book value of $298m. The transaction will give rise to an estimated exceptional pre-tax profit on disposal of $700m, with an estimated exceptional non-cash tax charge of $40m. The transaction is scheduled to complete in the second half of 2015. A decision on a return of funds to shareholders from these proceeds, alongside those received from the sale of InterContinental Paris - Le Grand, will be announced at preliminary results in February 2016. Richard Solomons, Chief Executive Officer of IHG commented: "The InterContinental Hong Kong is an exceptional property and an iconic hotel in our portfolio. This sale highlights the enduring appeal of InterContinental as one of the world's leading luxury hotel brands. We are very pleased to be working closely with a highly regarded hotel investor that will be a great partner for IHG and with whom we look forward to building a successful long term relationship. "This transaction completes the disposals of our major owned assets. Since our formation in 2003 we have disposed of almost 200 hotels for gross proceeds of almost $8 billion, and have returned over $10 billion to our shareholders. Looking forward, we will continue to focus on the disciplined execution of our winning strategy for sustainable high quality growth."
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By BW Hotelier RAHUL GAUTAM joined the Kempinski Ambience Hotel Delhi as Assistant Director Food and Beverage. Gautam has more than 13 years of experience in the hospitality industry in India and the United Kingdom. He is a consistent performer with a proven track record of increasing revenues and streamlining workflow. In his current role, he will be responsible for developing procedures, service standards and operational policies, planning and implementing effective control to reduce running cost of the department. Prior to joining Kempinski Ambience Hotel Delhi, Rahul was with Amanbagh in Alwar, Rajasthan, as a Food and Beverage Manager. Gautam worked for two years with Novotel in the UK as Restaurant Manager. He was with Jaypee Hotels prior to that. Gautam has also worked with Taj Hotels, the Shangri-La chain as well as Oberoi in Shimla. Gautam graduate from Delhi University and has done his post graduation in Hospitality Management from University College Birmingham in the UK.
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By BW Hotelier INTERCONTINENTAL HOTELS InterContinental Hotels Group (IHG) announced the name of IHG Rewards Club’s new top membership level, Spire Elite, introduced to recognise and reward its most loyal members. To celebrate the launch, renowned travel photographer Steve McCurry -- best known for his 1984 photographic portrait ’Afghan Girl’--has joined forces with the world’s biggest hotel loyalty programme to capture how a moment of recognition is brought to life through three poignant photographs. Each photograph depicts that unique and treasured moment at which one person recognises another. Starting this week, IHG Rewards Club will better reward its most loyal members, with the most relevant benefits, through the launch of Spire Elite. This comes following extensive research into what IHG Rewards Club members want from their loyalty programme, which identified the importance of recognition to members who want to feel rewarded for their loyalty. The introduction of Spire Elite now establishes recognition at the heart of the relationship IHG Rewards Club has with its members. Commenting on the photographs he created for IHG Rewards Club, Steve McCurry said: ’Photography is about searching for little moments that happen in the blink of an eye but can last a lifetime. Each one of these photographs captures how a moment of recognition can do just this. Like a photograph, recognition does not need translation or adaptation; its prominence is understood by everyone, everywhere’. Susanna Freer Epstein, SVP Customer Loyalty, IHG, added: ’The feeling that you’re recognised for being special is what IHG Rewards Club aims to deliver to with the launch of Spire Elite. It’s our way of saying thank you to our most loyal members, who from today will benefit from ability to earn 100 per cent extra bonus points on all qualifying stays across the IHG hotel portfolio ’ an industry first. This is just the start of a series of exciting enhancements we will be introducing to continue recognising and building rewarding relationships with our members.’ From today, Spire Elite membership can be reached by earning 75,000 qualifying reward points or staying at an IHG hotel for 75 qualifying nights, over the course of a calendar year. Including the ability to earn 100 per cent extra bonus points on qualifying stays, Spire Elite members will also be able to choose between receiving 25,000 points, or upgrading a friend or family member to Platinum. The qualification requirements for all IHG Rewards Club membership levels have also been restructured to make it easier for members to be rewarded for their loyalty. From July, Club members will need to earn just 10,000 qualifying points or stay for 10 qualifying nights to be eligible for Gold membership. Gold members will need to earn 40,000 qualifying points or stay for 40 qualifying nights to reach Platinum membership. As part of the launch of Spire Elite, IHG Rewards Club has relaunched its Rewarding Experiences Digital Hub (ihgrewardsclub.com/rewardingexperiences) to showcase the experiences available to IHG Rewards Club members all over the world and across all four IHG Rewards Club membership tiers. Photo Caption:-Steve McCurry has captured a series of photographs for IHG Rewards Club to celebrate the launch of its new top membership level Spire Elite, introduced to recognise and reward its most loyal members. Here he captures a moment of recognition as a busker charms passers by who recognise his talent.
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By Anamika Singh TO GET-inspired to write there are two ways to go about it, either you can experience the best or the worst and either ways the words will flow. With Tea, unfortunately whenever I am away from home or the Tea room, the only experience I experience is a strange face and a stranger after taste after I have sipped the beverage that I would have paid far more than its worth. Well there are various reasons for the Tea turning sour on you. Besides not knowing the source, the one catalyst that could either make it into sunshine in a cup or the muddy water of Sunderbans is the water. There is a Chinese proverb that says, ’Water is the mother of Tea’ Here in ambient light amidst sharper notes of the piano which distracts my pauses as I sip Castleton Muscatel which is considered to be rare, exclusive, limited, I know the strength of the Tea hasn’t even infused half of what it is capable of infusing because of the water that the steward would have added to the pot. Water to Tea infused in a pot is like oxygen is to humans in a room full of people. It helps the Tea leaves breathe easy. From the tea tasting salty or flat or alkaline, water plays a substantial role in making Tea taste the way it does. Chlorinated water is the hidden enemy in spoiling the purity of Tea. It is said that Tea should be infused in the water from the same region it is grown.- But having said that, we know the impossibilities of it happening. Hence while sourcing water for your cup of Tea to be served, it is important to keep in mind the pH (potential hydrogen) balance of the water, the aromas and flavours due to the presence of minerals in the water and the interaction of both, the constituents of the water and Tea. Knowing how little relevance to any of this will be given, the point that one can take back home is that if one was treating the water at an institution, one could keep in mind to keep the pH balance between 6 to 7. If the water cannot for some reason be treated, it is advisable to make Tea with mineral water where the minerals are to a minimum content. Remember, if you give emphasis to the ’oxygen’ of Tea, there is no way you will not get a cup that breathes life. The Author is Director of Anandini Himalaya Tea Pvt. Ltd.
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By Bikramjit Ray THE KEMPINSKI Ambience Hotel, Delhi have a very special guest chef showing off her menu at Mei Kun, their oriental restaurant’Chef Kwanruean Saegsitong, (see photo) from the Kempinski Bangkok, Thailand.-Executive Chef Rohit Tokhi told us that Chef Kwanrauean Saegsiting was the Thai food ambassador for the entire Kempinski chain and associated with the huge banquet facility in the Kempinski Bangkok. With over 19 years of experience in promoting Thai cuisine across the world, Chef Kwanrauean Saegsiting has done successful promotions in Kempinski Hotel Khan Place, Mongolia and Kempinski Hotel Xiamen, China. Some of the signature dishes which Chef Kwanrauean Saegsiting will cook during the 10 day long festival ending on July 19, ’PhadPhakRuamMitr’ Mixed vegetables in soya sauce, ’GaengKiew Wan Gai’ Roasted Duck in Red Curry and ’Phad Thai Goong’-Fried Thin Rice Noodles. Puneet Singh, General Manager, Kempinski Ambience Hotel, Delhi said ’This festival is our endeavour to introduce the magic of authentic Thai cuisine to our guests’. But the aim of getting the chef from Thailand is not just for the festival, there are added benefits for the chefs who work with Chef Kwanrauean Saegsiting during the 9 days she is here in India. Chef Tokhi shared that Chef Kwanrauean Saegsiting would be supervising the getting up to scratch the Thai cuisine chef already working with the hotel. ’Our Thai food is already a hit, but one of the things which Chef Kwanrauean Saegsiting has actually taught our chef at Mei Kun is the use of herbs in the variety of salads which we make in the restaurant,’ Chef Tokhi told us, adding that having someone in the stature of Chef Kwanrauean Saegsiting is a great resource for his oriental kitchen to learn from. The Author is Executive Editor of BW Hotelier.-
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By BW Hotelier RADISSON CARLSON Rezidor Hotel Group announced the signing of Radisson Resort Hosur, in Tamil Nadu, expected to open in 2018. This signing strengthens the group's expansion in South India and reinforces Carlson Rezidor's position as the largest international hotel operator in India. Carlson Rezidor currently has 117 hotels in operation and under development in India. Its footprint spans 45 cities, including 14 state capitals, and is on track to meet its target of increasing its India portfolio to 170 hotels in operation and under development by 2020. ’This latest signing underscores our commitment to strengthening the Radisson brand's presence in India and demonstrates our focus on accelerating our growth in the emerging cities of South and West India,’ said Raj Rana, chief executive officer, Carlson Rezidor Hotel Group, South Asia (see photo). ’Radisson Resort Hosur is an exciting addition to our portfolio and we are honoured to be partnering Pushpam Realty on their first hospitality development. We look forward to growing our relationship with them.’ Pushpam Realty is a subsidiary of Pushpam Group, which has operations across India, Africa, Europe, the United Kingdom and the Middle East, and diversified interests in real estate, agro-business, floriculture, international trading, wellness, healthcare and education. ’We are pleased to be partnering with the leader of India's hospitality industry. This partnership indicates the seriousness with which we are entering the hospitality sector. With Carlson Rezidor's experience and expertise, we are confident that Radisson Resort Hosur will deliver an unparalleled resort experience and successfully capture the growing demand in meetings, incentives, conventions events and weddings and weekend leisure segments,’ said Dr Manjunath Reddy, chief executive officer, Pushpam Group. Radisson Resort Hosur is a new build hotel that will have 120 guestrooms and suites. Situated on 12 acres of prime land in a region that is popularly known as 'Little England', the hotel will offer scenic views of the area and a man-made lake. The hotel is adjacent to Pushpam Ranches, a 55-acre, high-end residential township that is being developed by the Pushpam Group. It is less than a 20-minute drive from the Hosur city center and less than 30 minutes away from Electronic City, one of India's largest electronic industrial parks. Radisson Resort Hosur is also within reach of several industrial and manufacturing hubs, including industrial areas in Hosur, Attibele, Jigni and Bomasandra; and Electronic City. The city of Hosur is also connected to Bangalore and Krishnagiri via National Highway 7 and served by Bangalore International Airport, India's third largest airport. Radisson Resort Hosur will have large meeting spaces, including a ballroom, meeting rooms, boardrooms and a business center. The hotel's sprawling lawns will offer additional outdoor venue options that can accommodate formal and informal events and gatherings. The hotel will have an all-day dining restaurant as well as a range of amenities and recreational facilities, including a gym and health club, a spa, a salon, an amphitheater, a cricket pitch, a badminton court, a tennis court, a golf academy and a driving range.
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By Gopal Banerjee MODERN LIVING areas of indoor and outdoor spaces include public and private areas, air-conditioned, ventilated or open air areas like: hotels, restaurants, shops, houses, vehicles; traffic roads; surface and air transportation, urban zone and more. These facilities experience environmental challenges from a variety of volatile, particulate, and microbial air contaminants arising from natural and human sources. The Air contaminants include general pollutants (smoke, dust, pollen, odors), specific chemicals (unburned hydrocarbons, carbon monoxide), and microbial (bacteria, molds). Comfort and health aspects of indoor air environments are affected by these contaminants. The objectives for environmental management are multiple: minimising pollutant sources; providing good air handling; and improving Indoor Air Quality (IAQ). Technologies treating air contaminants involve filtration, adsorption, and electronic processes (Ionization). Demands for more complete treatment of indoor air environments have led to the development of practical engineered systems based upon bipolar air ionization. Bipolar air ionization involves generation of negative and positive ions by applying electrical energy to air molecules. In the ionized air reactive species are created that oxidize volatile organic compounds (VOCs) and agglomerate fine particulate matter (PMx). Air ionization modules are usually fitted directly into central air handling units to treat entire airflows in order to meet challenges from external sources. Modules also can be fitted into existing ductwork, immediately downstream of central HVAC systems. Freestanding devices can also be placed in individual room spaces to meet immediate demands from internal sources. Field applications of bipolar air ionization systems require optimization of process variables of the physical air handling system and the air quality demand. The central process control unit is programmed for fixed situation design parameters (ion level, power capacity, and airflow area), and for monitored demand parameters (airflow, humidity, outside and return air quality, and ozone). Optimal design should take these parameters into consideration during the design process. Some Features and Benefits: The Ions generated are the same positive and negative ions found in abundance in nature, for example, in forests. They turn into OH radicals only on the surface of harmful substances to inactivate them, so they are completely harmless to the human body. The amount of ozone generated Coil*Tech IONIZER is less than 0.003 ppm, significantly below the 0.050 ppm value set as the American standard for industry and for electrical equipment. Compared to passive air cleaning systems that trap airborne contaminants by using a fan to draw air through a filter, air purification systems based on Bipolar Ion Technology effectively eliminate harmful substances by working directly on the air contained in the entire room. Coil*Tech IONIZER emitting electrodes are outside the airflow, so only a small amount of dust settles on them. The Author is CEO, Coil*Tech.
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By BW Hotelier ANMOL AHLUWALIA has been appointed as General Manager of Taj Wellington Mews, Mumbai. He was earlier the Executive Assistant Manager (EAM), Accommodations at Taj Bengal, Kolkata. Anmol has been with the Taj Group since September 2005, when he joined the Vivanta by Taj ’ Fort Aguada, Goa as Executive Housekeeper. He rose to Accommodations Manager position in 2008 at Vivanta by Taj ’ Panaji, Goa. Thereafter Anmol moved to Taj Bengal, Kolkata as an Executive Assistant Manager ’ Front Office and was subsequently elevated to the post of Executive Assistant Manager - Accommodations. Anmol holds a diploma in Hotel Management from the Institute of Hotel Management, Mumbai, and an Advanced Diploma in Hotel Management from The Oberoi Centre of Learning & Development. Anmol began his career with The Oberoi Group Hotels and Resorts in 2000, when he joined the Oberoi Grand as a Housekeeping trainee. He continued his training at The Oberoi Amarvilas (2000-2001); The Oberoi New Delhi and The Oberoi Cecil, Shimla (both in 2001) before joining The Oberoi Mumbai as Housekeeper (2001-2005). He was the Deputy House Keeper at The Trident Hilton, Gurgaon, before shifting to The Taj Group. In his new role, Anmol will report to Taljinder Singh, Area Director ’ Mumbai and General Manager - The Taj Mahal Palace, Mumbai.
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