Whether seeking a rejuvenating holiday or active adventure, an exotic backdrop for pre/post wedding events or a family staycation, Hideaway Beach Resort & Spa is an idyllic haven in the blue paradise called Maldives, just an hour and a half flight away from India.
A short speedboat ride away from the Hanimaadhoo International Airport in Maldives, lies Dhonakulhi, a large crescent-shaped island which is home to one of Asia's most exclusive all-suite beach resorts, Hideaway Beach Resort & Spa. Nestled amidst the impossibly blue and green waters that Maldives is known for, the resort is also accessible by seaplane, and yacht owners who choose to cruise and arrive in style directly to a world class marina on the island.
The domestic airport was upgraded to an international airport in February 2012, with the introduction of direct flights to Thiruvananthapuram in India by Maldivian, the national airline of the Maldives. Talks are also on about an Indian low cost carrier (LCC) planning to start chartered flights to Male, the capital city soon.
Space and privacy is a hallmark at Hideaway which has some of the largest luxury beachfront villas in the Maldives. The 103 suites are either set on the beach amongst coconut groves and lush vegetation or on stilts over the beautiful lagoon on the Haa- Alifu Atoll.
Michael Wieser, CEO, Lily Hotels, the flagship company that owns the Hideaway brand, says, “The resort is 19 years old and has been recently refurbished. Our main feeder market used to be Europe but not anymore. This season we had guests from China, Korea, Taiwan and also from India. Middle East is also strong on numbers many guests from Saudi Arabia, Dubai and Kuwait.” He feels that being far away from Male is a big advantage. “We are far from the hustle and bustle of city life. But this ensures absolute privacy which is our USP. Marine life is exceptional. Villas in other properties are very close to each other, but here they are far apart. Only eight per cent of the entire land is built up.” The guest to staff ratio is very high - 1:5 (one butler and four housekeeping staff).
EXCLUSIVE PRIVACY
هذه القصة مأخوذة من طبعة August 2017 من Food & Hospitality World.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك ? تسجيل الدخول
هذه القصة مأخوذة من طبعة August 2017 من Food & Hospitality World.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
Managing A Cost Efficient Kitchen In Times Of Price Volatility
The second day of the 39th edition of EF&H Expo saw executive chefs and F&B heads of leading hotels in Mumbai voice their views on the challenges and opportunities faced by them in running a cost efficient kitchen during times of volatility in pricing of staple ingredients.
Think About Where The Market Is Headed, Prepare For Tomorrow, And Move Fast
Chander Baljee, CMD, Royal Orchid & Regenta Hotels is a veteran hospitality thought leader and an expert on owned, leased, managed and franchised hotel models. His success story features in a book titled ‘Stay Hungry Stay Foolish’ which follows the professional journey of 25 IIM Ahmedabad entrepreneurs. In an exclusive interview with Steena Joy, he elucidates on the changing hospitality landscape, the demand for industry status and advises hoteliers to boldly venture into newer segments, try new niches and create new experiences.
TODAY'S CHEFS ARE RECOGNISED, NOT JUST AS ARTISANS OF FOOD, BUT ALSO FOR THEIR SKILLS AS CULINARY AMBASSADORS
Chef Davinder Kumar, president, Indian Culinary Forum and VP (F&B Production) & executive chef, Le Meridien New Delhi, started his career in 1972 with the Oberoi Group of hotels. The group later sponsored him to go to the Lychee Technique de Hotelier in Paris, to work with selected chefs specialised in French cuisine. He was also the sole Indian representative at the International Cooking Festival held in Tokyo in 1983 and was awarded a medal for his presentation of Indian cuisine. He speaks to Steena Joy on how the culinary scene has evolved in India and his vision for ICF.
Industry experts laud Centre's decision to boost infra and tourism sector in Union Budget for FY 2020-21
THE UNION BUDGET for FY2020-21 focused on three key themes - aspiring India, economic development and caring society.
The demand-supply gap in Indian hospitality industry
At the second GM's Conclave held at the 39th edition of EF&H Expo in Mumbai, our esteemed panelists from leading hotels in Mumbai and Pune discussed the room inventory status in the metros and why hotels need to change their market mix to open up new opportunities.
Go for the kill: Saving v/s vendor relationship
Organised in association with Hospitality Procurement Managers' Forum (HPMF), the second day of the three-day EF&H Mumbai Expo conducted the Power of Purchase, where the who's who of the hospitality procurement fraternity discussed ways to balance two aspects i.e cost saving and maintaining vendor relationship strategically.
Impact of automated revenue management system using Artificial Intelligence in hotels
It is time that concepts like Artificial Intelligence and machine learning also enter the field of marketing and pricing, and not just directly relating to enhancing superior guest experience, says Siddharth Goenka, founder, Aiosell Technologies.
Economic slowdown: Riding out the storm
The first GM's Conclave panel discussion at the 39th edition of Express Food & Hospitality Expo in Mumbai highlighted how the country's hospitality industry is strategising to face the slowdown.
Designing experiential spaces
Hotels and restaurants are reshaping the look, feel and appeal of their properties, using exterior and interior designs as one of the differentiating methods to create unique experiences. Hospitality spaces are moving from utilitarian functionality to contemporary aesthetics and experience driven developments engaging the senses.
INDIA IS ONE OF THE LARGEST POTENTIAL EXPORT MARKETS FOR JIANGXIAOBAI PURE
VBev, a dynamic company engaged in the import, marketing, sales and distribution of international wines, spirits and beers recently introduced first and only premium Baijiu - Jiangxiaobai Pure in the India market. In coversation with Akshay Nayak, Sumedh Singh Mandla, CEO, VBev India and Zoe Fu, director of International Business, Jiangxiaobai, spoke about the future roadmap of the premium white spirit in India market.