Express Food & Hospitality - August 2019

Få ubegrenset med Magzter GOLD

Les Express Food & Hospitality og 9,000+ andre magasiner og aviser med bare ett abonnement Se katalog

1 Måned $9.99

1 År$99.99

$8/måned

(OR)

Abonner kun på Express Food & Hospitality

Kjøp denne utgaven $0.99

Subscription plans are currently unavailable for this magazine. If you are a Magzter GOLD user, you can read all the back issues with your subscription. If you are not a Magzter GOLD user, you can purchase the back issues and read them.

Gave Express Food & Hospitality

I denne utgaven

India's Foremost Food & Hospitality Magazine ~ 10 Years of Responsible Hospitality

Four Points By Sheraton, Mahabalipuram Resort And Convention Centre Unveils Beach Shuttle Service For City Excursions

FOUR POINTS by Sheraton Mahabalipuram Resort and Convention Centre has introudced “Four Points Mahabs Express” - a shuttle service to discover the true beauty of Mahabalipuram exclusively for the in-house guests.

1 min

‘SITTING BACK AND WAITING FOR CHANGE IS NOTTHE SOLUTION.WE GOTTO GO OUT AND DRIVE THE CHANGE'

India’s first eco sensitive hotel brand, The Fern Hotels & Resorts has completed 10 years. In an exclusive father and son interview, Param Kannampilly, the ‘father’ of sustainable hospitality in India and Suhail Kannampilly speak about what was the inspiration behind the brand, how it carved a sustainable niche for itself and the roadmap ahead.

4 mins

Heritage Hotels Preserving The Legacy

Globally recognised for its rich historical and cultural past, India has over a staggering 30 World Heritage Sites designated by UNESCO. She is also home to some of the world’s most incredible heritage hotels which were formerly palaces or opulent residences of erstwhile Indian royalty. As India celebrates her 73rd Independence Day, we take a peep into some heritage hotels which resonate the immemorial rich culture of a bygone era.

10+ mins

Celebrating Indian Flavours With Californian Tajness

Campton Place Restaurant is Taj Campton Place San Francisco's Michelin-starred restaurant that serves a unique Cal-Indian cuisine. Chef Srijith Gopinathan, executive chef, Campton Place Restaurant is changing the architecture of California cuisine as he blends California fresh ingredients and the use of its smoke, fire and brining techniques with India’s multi-faceted regional dishes, aromatics, and traditional spice blends. He has earned the Michelin star eight years in a row, including the coveted Two Star recognition in 2016 and 2017. In conversation with Akshay Nayak, Chef Gopinathan speaks about his journey in culinary space and how he presents Indian flavours to the Californian palate

3 mins

‘CURATING MENUS FOR ATHEME PARK IS A DIFFERENT BALL GAME ALTOGETHER'

Chef Veeraj Shenoy, VP – F&B, Adlabs Entertainment, in a detailed conversation with Steena Joy speaks on the diverse F&B offerings at Adlabs Imagica and the challenges associated with theme park catering

3 mins

How IAQ Has Become A Usp For The Hospitality Industry

As the deteriorating air quality across cities in India has made frequent headlines, the hospitality industry and air purifying solution providers are going the extra mile to provide their guests with optimal IAQ. Akshay Nayak spoke to the industry experts to learn how IAQ has become a USP for the hospitality industry of the country

10 mins

How To Maintain Guest Experience While Refurbishing Hotels

Praful Gupta shares invaluable tips to consider while renovating a hotel without hampering the guest's comfort level

4 mins

Big Daddy Casino Goa: Entertainment Driven Global Gastronomical Experiences

Big Daddy Casino, an offshore casino with 'no-limits' tables commenced operations since early May 2019. With international games aboard, the casino ship believes in providing round-the-clock unique F&B experiences with live entertainment setting the experience a notch higher. Akshay Nayak met with the Chef Shubham Dhar, corporate executive chef, Big Daddy Casino to learn about the all-round experience in the culinary space he brings along with him to provide the guests aboard the ship with impeccable gastronomical experiences from across the world

6 mins

Horeca Industry Carving A Niche On The Retail Map

Tanit Chearavanont writes on how the booming food service business in India has augmented business for cash and carry players in the India retail industry over the past years

4 mins

The Changing Hotel Loyalty Landscape

Eliot Hamlisch writes on how hotel loyalty programmes have undergone transformation over the years from just redeeming free nights to the guests to providing them with tailor-made intimate experiences

4 mins

Les alle historiene fra Express Food & Hospitality