Monthly Archives: January 2018

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Kamala Mills: A lesson…

Kamala Mills: A lesson to learn by hoteliers At end of the year 2017 another man made negligence tragedy followed, the recent fire at Kamla Mill compound, Mumbai at 1 Above and Mojo restaurant had shown the casual approach of the restaurant owners.   The irrecoverable loss of 14 lives and the pain of more then 50 injured , with  emotional turmoil of there keen cannot be measured in words.  The people in restaurant business should understand the seriousness of defaulting the fire safety norms.   The reason which has surfaced with the initial  probe is, it was due to the short circuit, but above that  it was also found there were no adequate amount of fire equipment’s to control the fire,  neither there were any rout mentioned for such emergencies ,  neither there were any signage’s for the emergency exit route,  due to this ,the people got trapped in the bathroom  rather than getting out of emergency door, most of the deaths occur due to choking. Well, The truth will definitely  reveled  once the enquiry is done by the officials.   It again shows how ill-prepared  the hospitality industry is for such emergencies,  we hardly see any drills or even trainings for the staff in such stand alone and chain of restaurants.  In today’s world, where technology is ruling and there are so many AI and digital equipments which..

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A Tribute To Krishna…

A Tribute To Krishna Arora   It was way back in 1994 , when I took admission in Hotel Management 4 year degree Course, 4 years B.Tech degree In Hotel Management was rarely available with any other university  with an exception  of  ‘Nagpur University” And  now Rashtriya Sant Tukdoji Maharaj University. It was the first food production theory class and my faculty informed us to buy  a book called “Theory Of Cookery” By Krishna Arora , and from that point onwards it has become an integral part of our profession. Well this Might be story for every one who has taken the formal education in Hotel And Catering Management. Theory of cookery has been so  popular among the students that it can be called as the Bible of food production. The language was simple enough to understand the terms of the gastronomy world, which were  very new to us ,  but there  after, year after year  Theory of cookery  by  Krishna Arora  was  part and  of  our carrier . The Demise of the iconic figure is a huge loss to the industry, and the gap  created can never ever be fulfilled.  Her contribution to the formal education of food production had been phenomenal, to add this she was the HOD at IHM  Pussa.New Delhi. She was presently settled in Australia and has been Indian Origin woman to figure in the..

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Mumbai Goa Cruise :…

Mumbai Goa Cruise : A new Chapter in Indian Tourism The Indian tourism industry is about to take a new leap , the news of cruise  starting from Mumbai to Goa from 3rd Oct 2018  is in the air,  the Mumbai to Goa cruise will run every alternate day from Mumbai  and Goa , the journey  between Mumbai And Goa will Be completed within 16 Hours, with no intermediate halts as of now. The common perception among the domestic tourist was Casino Cruise of Goa, which is going to change no sooner with this venture. The cruise ship Angriya will have 104 state rooms across different categories, multiple restaurants,24-hr coffee shops, bars, lounges, infinity swimming pool , spa and conference facilities . The upcoming cruise will have seven categories, where the bare minimum fair starts at 7000/ per head. Well, it will be altogether a different exposure and experience for the domestic tourist and will give an opportunity to those who love cruise and been heading to foreign cruises for  enjoying. On the other hand it had open a new doors for the  upcoming aspirants of hospitality industry  to explore their carrier in domestic cruise. It will generate new job openings which  will be a boon for those who holds the experience in cruise lines but were not getting enough opportunities in hotels on domestic level. It is just the..

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Cruise Tourism-Mumbai: Updates

Cruise Tourism -Mumbai: Updates The  Mumbai Port Trust is planning to invest 300 Cr, in the revamp of the port, to be completed by 2019. The MBPT is aiming to get at least 500 cruise liners at port every year, in this efforts to woo a cruise ships received a major boost. The seven star luxury cruise  VIKING Orion   ship docked in the city  for three days while on world voyage with 900 passengers on board. MBPT has gone soft on various polices to attract  the international  cruises by giving guaranteed berths besides, discounts and easy facilitation of  e-visa. The cruise session kicks off in September and will last till March – April. Further MBPT in association with Indian tourism , organised   a cultural show and set up of bazaar with folk dance giving the tourist the taste of India.It is big boost to Indian tourism   and country’s foreign exchange; as an average  tourist is expected to spend 200 to 300$. (Ref: TOI)

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How safe is the…

How safe is the food that we are ordering through online apps like Zomato, Swiggy , Food Panda,Uber Eats? I use Zomato’s food delivery app almost every other day to order food. Apps like Zomato ,Swiggy,food panda ,Uber Eats have really made it easier to order food so much so that we are just getting addicted to it. The food delivery apps have made our life easier, or have they? Yesterday’s Times Of India reported that the food delivery aggregators together de-listed about 10,500 restaurants for not having the appropriate FSSAI (Food Safety and Standard Authority of India). This is very shocking news and an eye opener for all of us. It concerns our own and our family’s health. Usually when we go out to eat, we don’t enter any eatery that does not look hygienic from our standards, we notice the overall cleanliness of the eatery, hygiene of the waiters and the kitchen staff etc. and only when we are satisfied we order food. But, when we are ordering online from the app , we see the stock photos of the food which are professionally shot and look lipsmakingly good, we don’t get to see the actual eatery and the people working there , so we are not sure how hygienic the place is . The onus of serving hygienic food rests on both the parties involved here. First..

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