Maharaj Pratap’s repertoire of regional and local recipes will be an immediate added advantage to Tuskers, where the menus are inspired by thoughtful…
Abhijeet commenced his journey in the field of hospitality with BBA in Hospitality and Tourism Management from Kohinoor IMI - School of Hospitality…
At Raffles Udaipur, he will handle menu engineering, revenue management, staff and operations management, and event curation along with his team.
The tea range on offer at the hotels will include - pyramid tea bags, loose leaf, and tisanes across all Accor properties in India.
Across his roles, Chef Qureshi remained focused on developing new and unique menus, featuring traditional, authentic flavors and celebrating…
In his present role, he will be responsible for strategizing, budgeting, planning, and implementing marketing and communication activities for the…
Having worked with some of the leading Michelin star venues in New York, under celebrity Chefs such as Michel Roux Snr, Floyd Cardoz, and Hemant…
Through his expertise, he will help not only to bolster an improved business environment by analyzing and suggesting trends in the hospitality…
Nestled amidst the shores of Juhu Beach overlooking the Arabian Sea, Novotel Mumbai Juhu Beach offers a perfect balance of nature and style with…
His focus lies in targeting customer needs, revenue growth and maximizing the financial performance of the department.
As the F&B manager at Novotel Pune, Tarique plans to invest time in growth and development of associates and empowering them to provide…
The changes will begin with JW Marriott Aerocity, Delhi, and the Ritz Carlton Pune and then implemented across all Marriott hotels in south Asia.
Industry veteran P Sadananda Maiya said many small outlets would close down, being unable to pay the rent.
Prior to his current appointment he has been the Director of Food & Beverages at Taj Coromandel.
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