The Hotel and Restaurant Association of Northern India (HRANI) held a seminar for members on Goods and Services Tax (GST) at The Imperial, New Delhi, on July 6, 2017. There was active participation by the 70-80 members who attended to clarify doubts about GST.
Welcoming government officials to the seminar that sought to clarify doubts and questions that members had about the new tax regime, GST, Sanjay Sood, President, HRANI, said, “Everybody likes consolidation of taxes as it leads to transparency and helps guests and buyers decipher the division of cost. We welcome GST and Ms Verma’s proactive support to us that resulted in the threshold of ₹5000 being increased to ₹7500 for the 28 per cent tax category.”
LOWER THE TAX RATE
Highlighting the main concern of hoteliers, Surinder Jaiswal, Hony. Secretary, HRANI, said, “We are very happy to get GST; we definitely wanted one India, one tax. Our main concern was that we were expecting lower rates of not more than 12 per cent.” Taking the example of Clarks Varanasi, he said, “In Uttar Pradesh, there was only 5 per cent Luxury Tax and 9 per cent Service Tax, coming to about 14 per cent in all. The same has now been increased to 28 per cent. So, the resultant effect in the mind of the tourist is going to be that tax is very high. Our concern is that this needs to be reduced in the future course. We can, in future, have a taxation of 5 per cent for all budget hotels, going up to a maximum of 12 per cent, so that revenue loss is not there.”
CONCRETIZE EVERY PROBLEM Sungita Sharma, IRS(C&E), Principal Additional Director General (Vigilance), believes that GST is not just a tax instrument but a forward tax instrument. “There is more concern in the tour operator sector than the hotel sector, this is our assessment. We must concretize every problem that we have so that we refer it to the law committee which can then brief the GST Council as to what the way ahead could be,” she said.
TAX DOWN TO 18 PER CENT
Diese Geschichte stammt aus der August 2017-Ausgabe von Hospitality Talk.
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Diese Geschichte stammt aus der August 2017-Ausgabe von Hospitality Talk.
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