Hotel occupancy rate rising in Chennai on surge in business travel, medical tourism

As per a report in The Hindu Business Line,with the rise in business activity and booming healthcare and medical tourism industry, the hospitality sector is seeing a turn around with increasing occupancy rates. Saleem Yousuff, Area Director — Taj Hotels Chennai and General Manager, Taj Coromandel, said that multi- and super-speciality hospitals are seeing a significant influx of international and domestic patients. “Also, with more investments coming to Chennai from various sectors and the growing number of middle- and senior-level business travellers to the city, we have been witnessing signs of rebound in demand for rooms,” he added.However, Yousuff did not share the details on the current occupancy levels. 

ITC Grand Chola, a premium luxury hotel in Chennai, reported an occupancy rate of 75 per cent recently, almost 15 per cent higher compared with last year. Anil Chadha, Area Manager South, ITC Hotels and General Manager ITC Grand Chola, said: “We have been seeing a rise in the number of business travellers to the city starting April.” 

Sashi Kumar U, Senior General Manager, Radisson Blu GRT, said the hotel occupancy has remained constant at 77 per cent for the past six months, an increase in five per cent compared to the previous year.  “Even in April and May this year, which are considered offseason, the occupancy rate was better compared to 2014,” he added. Occupancy by tourists has significantly increased as well. “Our bookings look good from September to February, when most tourists travel to India,” he said. 

According to a recent EY 2015 report on the global hospitality sector, India’s capital flows and tourist arrivals increased as a number of industry players reentered the market. An ICRA report says that revenue from the hospitality sector is expected to grow 9-11 per cent in 2015-16 with a rise in the occupancy rate. 

 R Rangachari, Advisor, South Indian Hotels and Restaurants Association (SIHRA), said the average room occupancy rate has risen to 65 per cent from 55 per last year. “After the global economic slowdown, the market is improving and there is increase in business activities around Chennai, which will improve the market,” he said. 

Another official from SIHRA said the business is showing good signs of recovery even without considering the high occupancy levels associated with the Global Investor Meet (a two-day event to attract investors to the State) and the conventions that happened in August preceding the meet. 
(Source: The Hindu Business Line)

‘Highly Engaged’ hotels more popular: TripAdvisor report

According to a PTI report, highly engaged hotels are more popular as compared to the non-engaged ones on the back of greater communication engagement with the customers, a recent survey showed. The average 'popularity ranking' for highly engaged hotels was 63 per cent higher than their non-engaged counterparts, according to a latest report by TripAdvisor, world's largest travel site operating in 45 countries. ‘High engagement’ is the communication engagement by responding to customer reviews on travel websites. It said highly engaged hotels could be seen by two of every three travellers searching that market, increasing its visibility. The report also found that highly engaged hotels see 30-40 per cent more traveller interaction with revenue-driving products like business listings. The report is based on data from over 12,000 properties located in the top 25 traffic markets on TripAdvisor, as well as interviews with executives from four global hotel chains. (Source: PTI)

Chef Kunal Kapur shares fascinating pickle tales on new show Pickle Nation

Chef Kunal Kapur is all set to take one through a ‘one of a kind’ journey of discovering local flavours of pickles across the country through 18 fascinating episodes of Pickle Nation on Living Foodz channel. The versatile chef travels across 11 cities of India such as Ahmedabad, Udaipur, Jaipur, Hyderabad, Chennai, Pondicherry, Kochi, Assam, Meghalaya, Varanasi and Goa unraveling an interesting pickle tale of each region, a release stated. 

Pickle Nation is not just about the pickle recipe or the process. Chef Kunal explores how pickle is the very fabric of our existence, culture, tastes, beliefs and customs and gives us an inside view of each region. “Making a pickle is the epitome of culinary strength; it is an art that is combined with a high level of science of preserving food. Around the world we have celebrated wine makers, cheese makers and even coffee brewers but we have never given the same stature to pickle makers. I am extremely excited to be unearthing these uniquely Indian stories of pickles & pickle makers, and sharing them with other food lovers..” said Chef Kunal Kapur.

 On exploring India and discovering pickles, he discovered some very interesting stories and facts which will be featured on the show.

Source: http://www.hospitalitybizindia.com

Average hotel price in India increases by 2% this year

In India, overall hotel prices paid by all travellers have witnessed a marginal rise of two per cent in the first six months of 2015 to an average of INR 6,411. The commercial capital of India- Mumbai, known for its buzzing night life recorded the highest rise of five per cent with an average of INR 8,091 making Mumbai the country’s city where travellers paid the most in the first half of 2015.

The city with heady mix of forts, shopping centres, food joints and the culture and tradition of Mughals- Delhi, retained its second spot despite a fall of three per cent with an average of INR 6,677. While cities like Bengaluru and Pune both had a marginal rise of three per cent, Goa which recorded the highest rise of 12 per cent last year, saw a minimal rise of three per cent with an average of INR 5,940 in the first half of 2015.

Chennai saw no change in price variation for hotel accommodation in the first six months of 2015 as compared to the same period last year whereas metro cities such as Kolkata and Hyderabad recorded a fall of two per cent and three per cent respectively. Travellers will be delighted to find that Jaipur continues to serve best value among the cities analysed with an average of INR 5,062 despite a rise of four per cent.

For the first time, hotel prices paid in three world regions have overtaken their pre-financial crisis levels of 2008/ 2009, with North America, the Caribbean and Latin America setting new records, although the overall global rise is up just one per cent in the first half of 2015 compared to the same period in 2014 according to the latest Hotel Price Index (HPI) from Hotels.com. More travellers, higher consumer spending in key areas and strong currency fluctuations have all contributed to this result.

Source:(http://www.financialexpress.com)

RoomsTonite expands booking window for up to 3 days

RoomsTonite, hotel booking app has announced the expansion of its booking window by an another day, enabling customers to check-in for day after tomorrow too. RoomsTonite has released an updated version of its Android app (V 3.7) that enables its users to book hotels for the same day, next day and day after tomorrow. Prior to this, the company was offering last minute hotel booking for same day and next day only. Currently, this additional booking window will be available only on Android.

Karthick Prabu, chief product officer, RoomsTonite said, “This booking window expansion is a boon for customers, because now they get to book a hotel for day after tomorrow too, but at the same steal deal. Based on demand from our users, we observed that many of them wanted an extended booking window.”

Some other cool features in the updated app version include, options to filter hotels by price. For customer who have a budget in mind. RoomsTonite recently introduced some features on its Android app that enables customers to see hotels by its classification – luxury, premium, and comfort, introduction of hotel reviews and launch of Hotels on Map, which enables users to see hotels in a destination on GPS-based map.

Source:(http://www.financialexpress.com)

CG Hotels & Resorts opens The Fern Residency in Somnath, Gujarat

The Fern Hotels & Resorts recently announced the opening of Fern Residency, Somnath, a mid-scale business hotel in the Gir-Somnath district of Gujarat. The hotel is managed by Concept Hospitality Pvt Ltd, that belongs to CG Hotels and Resorts, a hospitality wing of CG Corp Global. The hotel was inaugurated by religious leader and kathakaar ‘Shri Morari Bapu’. With the addition of the Somnath hotel, the group has extended the total number of hotels in the state to six hotels and has plans to open more in future. 

The hotel is centrally located at a distance of 1 km from the Somnath railway station and 8 km from the Veraval railway station. The Fern Residency, Somnath has 56 exquisitely designed guest rooms placed in four categories, Winter Green, Winter Green Premium, Fern Club, Hazel Suite which reflect the unique, luxurious and rich culture of the Gujarat region, with strong, bright tones and art across the hotel. With one restaurant, two banquet halls and the latest business services, the hotel is ideal for both business and leisure traveller.
Source:(http://www.hospitalitybizindia.com)

Tata group exits from Taj Palace Hotel, Dubai

As per a PTI news report, Taj Hotels Resorts and Palaces, part of the Tata Group, announced yesterday that it has exited from the management of Taj Palace Hotel, Dubai, after 14 years of operations. It did not gave any reason for ending the management contract. Located at Deira, it was operating the hotel since 2001 and it was handed back to its owner - Juma Al Majid Group, on August 31 2015, the hospitality major said in a statement. 

"By virtue of a mutual agreement reached between the erstwhile partners, Taj Palace Hotel, Dubai, which has been successfully run by Taj Hotels Resorts and Palaces since 2001, will be handed back to the Juma Al Majid Group, on 31st August 2015," the statement said. Source: (http://www.hospitalitybizindia.com)

Cygnett Hotels & Resorts Pvt Ltd appoints Deepak Jad as Chief Planning Officer – Projects & Technical Services

Deepak Jad has joined Cygnett Hotels & Resorts Pvt Ltd as Chief Planning Officer – Projects & Technical Services, a release stated. Jad’s skills cover a wide area of expertise, including project management, design optimization of projects, space planning & design briefs, technical feasibility of projects, technical standards,quantity surveying, cost negotiations and close out coordination & testing commissioning at handover stage.

 Jad was instrumental in setting up the Design and Technical services department at Accor hotels in India and has provided technical assistance for over 40 hotel projects ranging mid level to luxury projects including the construction of top hotels such as The Oberoi Udaivilas Udaipur, which is rated among the best hotels in world. 

 Jad's experience spans across a range of industries and projects including Hotels, Convention centers, Education facilities,Serviced Apartments, Residential & Commercial building projects. He has attended a number of technical workshops with Accor at Paris and Bangkok. He is fully conversant with International Hotel design standards having worked with many leading International Architects. 

Jad is a qualified civil engineer with a graduate degree from BITS, Pilani and a post graduate Diploma in construction management from NICMAR, Pune, with more than 20 years experience in India and South Asia. source:(Hospitalitybizindia.com)

St. Regis Hotels & Resorts makes South Asia debut with the St. Regis Mumbai

Starwood’s Ultra-Luxury brand introduces its signature Butler Service

Starwood Hotels & Resorts Worldwide, Inc. announced the opening of the highly anticipated St. Regis Mumbai. In partnership with Pallazzio Hotels & Leisure Limited, the hotel marks the entry of the St. Regis brand in India and South Asia. With this debut, the luxury brand has tripled its global footprint in the past decade to 35 hotels in the most coveted destinations around the world, a release stated. 

“The introduction of St. Regis to India marks a significant milestone for the brand’s expansion in South Asia, and Mumbai displays a robust demand for high-end hospitality from this increasingly affluent region,” said Dilip Puri, Managing Director India and Regional Vice President South Asia, Starwood Hotels & Resorts.

 “We are uniquely positioned to cater to the needs of a new generation of luxury travellers, offering an enriching experience informed by the brand's legacy.” “We look forward to a long-term collaboration with Starwood Hotels & Resorts,”commented Atul Ruia, Managing Director Phoenix Mills Ltd & Director Pallazzio Hotels & Leisure Ltd. “Through its unparalleled service, The St. Regis Mumbai provides an uncompromising experience to its guests – the global business travellers, connoisseurs of the good life, and aficionados of art and culture.” 

“Mumbai is emerging as a world-class travel destination, presenting the perfect setting for the St Regis brand,” added Amit Bhosale, Executive Director, ABIL Hospitality Pvt Ltd. & Director, Pallazzio Hotels & Leisure Ltd. “We feel that it’s a great opportunity to introduce the legendary brand’s bespoke services and programs to the well-heeled travelers of today and tomorrow.” 

The St Regis Mumbai is located in Lower Parel, the city’s premium commercial, residential and entertainment district. The hotel provides easy access to the commercial centers including the Bandra Kurla Complex and Nariman Point, as well as to the airport. The hotel’s design captures an urban aristocratic style, complemented by warm tones and specially commissioned art work which lends an elegant and stylish touch to the guest rooms and public spaces. 

Residing in India’s tallest hotel tower, The St. Regis Mumbai offers panoramic views of the bustling metropolis. The hotel includes 386 well-appointed guest rooms including 27 suites and, for extended stays, the property’s 33 residential suites feature a spacious living room, fully equipped kitchen and the option of one or two bedrooms. 

Following in the tradition of the St. Regis brand's legendary New York hotel, The St. Regis Mumbai features the famed hallmarks including St Regis Butler Service. Butlers provide round-the-clock anticipatory, yet unobtrusive service and customize each guest's stay according to their specific tastes and preferences. 

The St. Regis Mumbai houses nine elegant restaurants, bars and nightlife destinations. The afternoon tea ritual comes to life in the lobby which has a drawing room ambience. With the addition of local flavours and Indian estate teas, guests enjoy a distinct interpretation of the classic afternoon pastime. Inspired by the iconic King Cole Bar at The St. Regis New York which was the birthplace of the original Bloody Mary, The St Regis Bar serves its own signature version of the iconic cocktail which embodies the bold spirit of the city by embracing spices like cinnamon and coriander to create a soulful Indian version of the classic. 

Seven Kitchens with its natural light, vast interiors, international cuisine and popular Sunday Brunch, is perfect for gatherings with friends and family, whereas The Sahib Room & Kipling Bar, inspired by the colonial era, is renowned for its robust Indian delicacies and flavours. 

By the Mekong takes guests on a gastronomic journey through China, Thailand and Vietnam, and Yuuka turns the finest Japanese ingredients into modern, culinary masterpieces. Li Bai offers exciting nightlife entertainment with live jazz performances and Exo,  said to be the city’s highest nightclub, offers signature cocktails in a refined setting. Guests can enjoy unparalleled vistas of the city at Asilo, the hotel’s signature rooftop bar. The St. Regis Mumbai’s luxury spa features 9 treatment rooms within tranquil surroundings. The hotel additionally offers a fitness center, a 25-meter outdoor pool with panoramic views and a professional salon. 

With over 3900 square meters of event space, including the alfresco Terrace Garden, a dedicated entrance and reception foyer, The St. Regis Mumbai reportedly, offers the perfect setting for glamorous, large scale events. A dedicated bridal area with a separate bridal salon makes the Ballroom the ideal venue for wedding ceremonies and receptions.

Source:(Hospitalitybizindia.com)

Chef Sanjev Kapoor creates dessert using 100k gold on PM’s trip to UAE

According to a report in The Economic Times by Masoom Gupte, on Prime Minister Modi’s recent trip to UAE, Chef Sanjeev Kapoor was handed the mandate to whip up a few exotic dishes. Taking inspiration from the golden interiors of the hotel that Modi was staying at, The Emirates Palace Hotel, Kapoor created the dessert, a 100-karat gold amarkhand. Kapoor zeroed in on shrikhand, a milk-based dessert, and added his own spin to it. He added the soft mango candy, coated with a gold leaf. There was a garnish of gold dust and flakes. The blanched pistachios covered with gold dust served as tiny gold pebbles. Made of four 24-karat gold elements, the dessert had a total of 96 – karat gold on the plate, said Sanjeev Kapoor. (Source : The Economic Times)

Sula’s Dindori Reserve Shiraz features in Wine Enthusiast’s Top 100 Wines of the Year

Sula Vineyards Dindori Reserve Shiraz 2011 has featured on the top 100 list of wines by the wine magazine, WineEnthusiast. The magazine’s expert tasting panel reviewed over 17,500 wines from across the world, taking into consideration factors such as price, style, region, etc. before narrowing down the top 100 wines of the year. The Dindori Reserve Shiraz 2011, racking up 93 points, was described to be an inky violet-red wine with the nose of cassis, blackberry and bell pepper and was also the editors pick. The Wine ranked 25 in the top 100 list.

Sula Vineyards discovered Dindori as a wine making region that is today regarded as having the best terroir for red wine in India. TheDindori Reserve Shiraz was Sula’s first reserve wine. This is yet another achievement for Sula and Indian wines. 

In response to achieving this international recognition, Rajeev Samant, Founder & CEO, Sula Vineyards said, “A proud moment for us as this is the first time an Indian wine has made it to this prestigious list and that too at No. 25! A great compliment to our tireless vineyard and winemaking teams, this just shows that the world is sitting up and taking notice of Indian wines.”

Source: http://www.hospitalitybizindia.com/

Chef Jamie Oliver to open his signature restaurants in Delhi NCR soon

Jamie Oliver, renowned international chef and campaigner for good food, will bring his two restaurant brands – Jamie’s Italian and Jamie’s Pizzeria into India soon. While Jamie's Italian will open in Ambience Mall, Vasant Kunj, New Delhi, Jamie’s Pizzeria will open in Ambience Mall Gurgaon. Both restaurants will open within the next few months. 

A partnership between Jamie Oliver and his Italian mentor, Chef Gennaro Contaldo, Jamie’s Italian has won thousands of fans all over the world for its tasty and affordable food, friendly service and buzzing atmosphere. The menu is based on dishes from beautiful bowls of fresh pasta that’s made on-site every day to mouthwatering grills and indulgent desserts. Jamie's Pizzeria by Jamie Oliver is a fun and affordable pizzeria. The restaurant will offer handmade, great value, artisanal pizzas topped with fresh ingredients and packed with big flavours. The dough will be freshly made on-site every day and will be cooked to order in front of guests.

 Explaining the approach to his restaurants, Jamie said, "Since I was a teenager, I've been totally besotted by the love, passion and verve for food, family and life itself that just about all the Italian people have, no matter where they're from or how rich or poor they may be. And that's what I'm passionate about – good food for everyone, no matter what". Commenting on Indian foray, he said, “I can't tell you how excited I am to be bringing Jamie's Italian and Jamie's Pizzeria to India. Delhi is a vibrant, colourful, buzzing city with an already incredible food scene, so to be opening two restaurants there is a huge honour. Right now we're recruiting for two brilliant new teams who will become part of our ever-growing family. When we open the doors of both restaurants, they'll be serving up some really beautiful, simple, great-value Italian food, all made with the very best-quality ingredients we can get our hands on.” 

A  renowned chef and a campaigner of good food, Jamie has sold 37 million books to date, made over 30 television shows and has 63 restaurants in 11 countries. Over 1.5 million people have signed his 2015 Food Revolution Day petition.

Taj Mumbai’s star chef Hemant Oberoi to launch signature restaurant in Mumbai

• Hemant Oberoi, the man behind the food at some of the Taj Group's renowned restaurants is all set to launch his dream project- a signature restaurant in Mumbai. Currently grand executive chef at the Taj Mahal Palace in Mumbai and corporate chef for the Taj luxury division,  Oberoi is set to retire in a few weeks after serving 41 years with the Tata-owned group.
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• "Hopefully, the restaurant will happen soon. I have not yet given it any shape, but I know it will have fresh produce and no fixed menu. Every day will be different and I would like to serve what I feel like cooking that day. The cuisine would most likely be global and fusion. Both my sons would join me as I believe the legacy must be carried on," Oberoi.
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• Oberoi has played a key role in setting up some of the Taj's most valued restaurant brands —Varq, Masala Kraft, Wasabi and, of course, Zodiac Grill.

Source: http://www.indiahospitalityreview.com/

HOTEL MANAGEMENT BOOKS (J-S)

LIST OF BOOKS FOR HOTEL MANAGEMEN
S.NO	AUTHOR	TITLE
241	The Kitchen Collection	Just Desserts
242	Withde, Elizabeth	Kitchen Book
243	Langenscheidts	Langenscheidts Eurodictionary German
244	Larousse	Larousse Gastronomique
245	Christopher Foulkes	Larousse Pocket Encyclopedia of Wine
246	The Kitchen Collection	Light & Easy Pasta
247	Segrave Foulkes	Lorousse Encyclopedia of Wine
248	Valeric Ferguson Ed.	Low Calorie Cookbook
249	Nita Mehta's	Low Calorie Recipes
250	Haveen Choudhary	Low calorie Recipes
251	Valeric Ferguson Ed.	Low Fat Cooking
252	Valeric Ferguson Ed.	Low Fat Dream Desserts
253	Valeric Ferguson Ed.	Low Fat Pasta
254	Auguste Escoffier	Ma Cuisine
255	B.K. Chaturvedi	Making of a Chef
256	Dr. Jagmohan Negi	Managing Hotels & Restaurants
257	Peter Jones	Management of Food Service Operations
258	C.P. Yadav	Management of Hotel & Catering Industry
259	Stephen F. Witt	Management of International Tourism
260	Catherine F Sullivan	Management of Medical Food Service
261	Michael L. Kasavana	Managing Front Office Operation
262	Negi, Jagmohan	Managing Hotels and Restaurants
263	Philip Kotler	Marketing for Hospitality & Tourism
264	The Kitchen Collection	Marvelous Mid - Weak Meals
265	The Kitchen Collection	Meals from the Mediterranean
266	Valeric Ferguson Ed.	Meat Classics
267	Wong ,Dominic W.S.	Mechanism & Theory in Food Chem.
268	Jaksa Kivela	Menu Planning
269	Jaksa Kivela	Menu Planning: For the Hospitality Industry
270	Nita Mehta	Microwave : Non veg Cookery
271	Nita Mehta	Microwave: Vegetarian Cookery
272	Winton, Andrew L	Milk and milk products
273	Reese Dubin	Miracle Food Cures From the Bible
274	Nita Mehta's	Mocktails & Snacks
275	L.J. Hanneman	Modern Cake Decoration
276	Thangam E. Philip	Modern Cookery
277	Nita Mehta's	More Paneer
278	Nita Mehta	Mughlai : Vegetarian Khana
279	Valeric Ferguson Ed.	Mushroom Cookbook
280	Pathak V.N.	Mushroom Prod. & Processing
281	Harveen Chaudhary	Navratri
282	Oz Clarke's	New Essential Wine Book
283	Tom Stevenson	New Sotheby`s Wine Encyclopedia
284	Sally ann Berk	New York Bartender's Guide
285	The Kitchen Collection	No Fuss Dinner Parties
286	The Kitchen Collection	No Meat Cookbook
287	Joy Davies	Noodles & Pasta
288	Valeric Ferguson Ed.	Novelty Cakes
289	Valeric Ferguson Ed.	One Pot Meals
290	Nick Johns	Operational Techniques for the Hospitality Industry
291	Loeseoke, Harry W.V.	Outlines of Food Technology
292	Nita Mehta's	Paneer : All the Way
293	Nita Mehta's	Paneer aur Alu
294	Valeric Ferguson Ed.	Party Food
295	Nita Mehta	Party Food
296	Julia Della	Pasta
297	Jeni Wright	Pasta Bible
298	Alexandria, Virgenia	Pasta Light
299	Valeric Ferguson Ed.	Pastry Classics
300	Stuart Walton	Perfect Barbecue Book
301	The Kitchen Collection	Perfect Party Food
302	The Kitchen Collection	Perfect Puddings & Desserts
303	Valeric Ferguson Ed.	Perfect Sauces
304	Garil Duff	Pickles Relishes
305	Gail Duff	Pickles, Relishes & Chutneys
306	Larousse	Pocket Enclclopedia of Wine
307	Mansfield, Sally	Potato
308	Victor Ceserani	Practical Cookery
309	Janice Murfitt	Practical Encyclopedia of Cake & Cake Decoration
310	J. Inder Singh Kalra	Prashad : Cooking with Indian Master
311	Anuradha Sinha	Pressure Cooking
312	Boulton, Roger B	Principles & Practice of Wine Making
313	Paul R. Dittmer	Principles of Food Beverage & Labor Cost Controls
314	Paul R. Dittmer	Principles of Food Beverage and Lab
315	Alan Pannett	Principles of Hospitality Law
316	Baker, Sue and Bradley	Principles of Hotel Front Office Operation
317	Sue Baker	Principles of Hotel Front Office Operations
318	Institute Of America	Professional Chef [HOTEL MANAGEMENT]
319	Brian Verghese	Professional Food & Beverage [HOTEL MANAGEMENT]
320	Manoj Madhukar	Professional Housekeeping
321	Robert J. Martin	Professional Management of House Keeping Operations
322	Shaline Singh Ed	Profiles of Indian Tourism
323	Michael Flynn	Public House & Beverage Management
324	Nita Mehta	Punjabi : Non Vegetarian Khana
325	Mitchell Beazley	Q2 Clarke`s New Essential Wine
326	Andrew Lockwood	Quality Management in Hospitality
327	Ronald F. Cichy	Quality Sanitation Management
328	Valeric Ferguson Ed.	Quick & Easy Chinese
329	Valeric Ferguson Ed.	Quick & Easy Curries
330	The Kitchen Collection	Quick & Easy main Meals
331	Valeric Ferguson Ed.	Quick & Easy Pizzas
332	Gill, Shirley	Quick & Easy Pizzas
333	Jayandra Kumar	Quick & Easy Rajasthani
334	Valeric Ferguson Ed.	Quick & Easy Wok Cookbook
335	The Kitchen Collection	Quick & Tasty Pasta
336	The Kitchen Collection	Quick Cooking
337	Nita Mehta	Quick Meals
338	Vina Khandelwal	Relish Food : The Vegetarian Way
339	Mahmood A. Khan	Restaurant Franchising
340	Robert Christie Mill	Restaurant Management
341	Jeff B Katz	Restaurant Planning Design & Construction
342	Purobi Babbar	Rotis & Naans of India
343	Shapton, A David	Safe Processing of Foods
344	David A Shapton Ed.	Safe Processing of Foods
345	Nita Mehta	Sarvshrest Shakahari Vyanjan
346	Collister, Linda	Sauce Book
347	Schwartz, Oded	Sauces & Salads
348	Maria Costantino	Savoy Cocktail Book
349	Faridi, Hamed Ed	Science of cookie & cracker, Processing Tech.

IPad Wine Menu Offers Restaurants Affordable Way to Increase Wine Sales and New Customers

Uncorkd enables restaurants to have their own iPad wine menu with a quick and easy web-based platform. Now, restaurants small and large can have an electronic wine menu that wows diners with a personal sommelier on the table.

Uncorkd is a new solution for restaurants, hotels and nightclubs to create their very own wine list on an iPad tablet. Over the last year, dozens of America’s top restaurants have been spending big bucks for custom-made iPad applications for their wine list to a great reception from their customers. Restaurants that have switched from paper menus to iPad wine menus have seen wine sales increase as much as 20%

My YouTube Channel:

https://www.youtube.com/channel/UCtEmIqoo7SW9iqEG1nM1s6w

Wyndham Worldwide Once Again Named Among World’s Most Ethical Companies

Out of a record number of nominations for the award, Wyndham Worldwide earned its place on the list for the second consecutive year, recognizing principled business practices, corporate social responsibility, and raising the bar for ethical standards within the industry.

"Wyndham Worldwide continues to achieve success not only for what we do, but how we do it, and this recognition reflects the strong values that guide our company every day,” says Stephen P. Holmes, chairman and CEO, Wyndham Worldwide.

This is the fifth year Ethisphere, a think-tank dedicated to the creation, advancement and sharing of best practices in business ethics, corporate social responsibility, anti-corruption and sustainability, has published the WME rankings, which appear in Ethisphere Magazine’s Q1 issue.

“We are honored to receive this continued distinction, earned through the dedicated efforts of associates at every level of our company, who embody our culture of responsible and ethical practices in all that we do,” says Scott McLester, executive vice president and general counsel, Wyndham Worldwide.

Ethisphere reviewed thousands of companies and evaluated a record number of applications utilizing its propriety methodology through in-depth research and multi-step analysis, naming 110 companies that surpassed their industry peers to this year's World's Most Ethical Companies list. The 2011 list features companies in 38 industries including 43 companies headquartered outside the United States.

A sampling of other winners includes American Express, eBay, Ford Motor Company, Adidas, Starbucks, PepsiCo and Xerox Corporation.

“As companies strive to maintain a competitive advantage, good ethics translate into better business, and better business means better bottom lines. Wyndham Worldwide recognizes the important role that principled practices play in brand reputation, which ultimately is the most valuable asset for a corporation,” said Alex Brigham, Executive Director of the Ethisphere Institute. “Each year, the competition gets more intense for the World’s Most Ethical Companies and this year was no exception with a record number of organizations vying for this distinguished honor. Ethisphere congratulates Wyndham Worldwide on being one of the World’s Most Ethical Companies for 2011.”

The methodology for the WME ranking includes reviewing codes of ethics, litigation and regulatory infraction histories; evaluating the investment in innovation and sustainable business practices; looking at activities designed to improve corporate citizenship; and studying nominations from senior executives, industry peers, suppliers and customers.

Read about the methodology and view the complete list of the 2011 World’s Most Ethical Companies athttp://ethisphere.com/worlds-most-ethical-companies-rankings/.

About Wyndham Worldwide Corporation
As one of the world's largest hospitality companies, Wyndham Worldwide offers individual consumers and business-to-business customers a broad suite of hospitality products and services across various accommodation alternatives and price ranges through its premier portfolio of world-renowned brands. Wyndham Hotel Group encompasses approximately 7,210 franchised hotels and approximately 612,700 hotel rooms worldwide. Wyndham Exchange & Rentals offers leisure travelers, including its 3.8 million members, access to approximately 97,000 vacation properties located in approximately 100 countries. Wyndham Vacation Ownership develops, markets and sells vacation ownership interests and provides consumer financing to owners through its network of over 160 vacation ownership resorts serving nearly 800,000 owners throughout North America, the Caribbean and the South Pacific. Wyndham Worldwide, headquartered in Parsippany, N.J., employs approximately 26,000 employees globally.

For more information about Wyndham Worldwide, please visit the Company's web site atwww.wyndhamworldwide.com.

About Ethisphere Institute
The research-based Ethisphere Institute is a leading international think-tank dedicated to the creation, advancement and sharing of best practices in business ethics, corporate social responsibility, anti-corruption and sustainability. The Institute’s associated membership groups, the Ethisphere Council and Business Ethics Leadership Alliance, are forums for business ethics that includes over 200 leading corporations, universities and institutions. These groups are dedicated to the development and advancement of members through increased efficiency, innovation, tools, mentoring, advice, and unique career opportunities. Ethisphere Magazine, which publishes the globally recognized World’s Most Ethical Companies Ranking™, is the quarterly publication of the Institute. Ethisphere provides the only third-party verifications of compliance programs and ethical cultures, Ethics Inside Certification®, Anti-Corruption Leader Verification and Compliance Program Verification. More information on the Ethisphere Institute, including ranking projects and membership, can be found at http://www.ethisphere.com.

US 'world's biggest wine consumers'

The US overtook France to become the world’s biggest wine-consuming nation in 2010, according to newly-released figures.Total shipments in the US, including domestically produced and imported wines, reached nearly 330m cases, up 2% on 2009, according to the report from consultants Gomberg, Fredrikson & Associates.

Estimated retail value hit US$30bn, up 4% on the previous year, the Gomberg-Fredrikson Report said.

Jon Fredrikson pointed to the success of new ‘creative’ wines in keeping consumers excited, including value-priced Moscato, Pinot Grigio and Riesling, off-dry wines and affordable Pinot Noir from inland parts of California.

Sales of high-end wines remained challenging, he added, but marketers were counteracting this by using social media to target increasingly savvy consumers.

Wines from California accounted for 61% of overall US market volumes at nearly 200m cases, up 1%, with retail value estimated at US$18.5bn.

‘US wine market conditions remain highly competitive, but we are optimistic that this growth trend will continue,’ said Bobby Koch, president and CEO of California’s Wine Institute.

‘Americans are increasingly interested in a lifestyle with wine and food, demonstrated by the presence of wineries in all 50 states and 17 consecutive years of growth in US wine consumption.’

Champagne and sparkling wine had a ‘remarkable’ year in 2010, said the report, with a sales hike of 10% suggesting that consumers are broadening their use of these wines beyond pure celebration.

Among Califonian wines, Chardonnay remained the leading grape variety, with sales up 5% to more than 53m cases.

Sales of Cabernet Sauvignon rose 6% to nearly 33m cases, and there were notable sales increases for Pinot Noir, Zinfandel, Riesling and Muscat.

Piper-Heidsieck and Charles Heidsieck sold to EPI

Champagne Piper-Heidsieck and Charles Heidsieck have been bought by French company Societe Europeenne de Participations Industrielles (EPI), Decanter.com can confirm.No details have yet been given but Decanter.com can confirm that EPI will not split the company, and there will be no major staff changes.

The deal is reported to be worth €400m. EPI is taking on an inventory of 40m bottles and 800ha of vineyards,

EPI is the holding company of the Descours family, which owns a number of upmarket French clothing brands including JM Weston, François Pinet, children’s clothes firm Bonpoint, and men’s shirt store Alain Figaret.

The business is run by Christopher Descours, the youngest son of Jean-Louis Descours, who formerly ran the shoe retailer André.

EPI also controls Cotes du Luberon estate Château La Verrerie, which has been run by the Descours family for 30 years.

Piper-Heidsieck was founded in 1785 by Florent-Louis Heidsieck. It was later split into three different entities, the others being Heidsieck Monopole and Charles Heidsieck.

Together they are some of the world's best-known - and most-awarded - Champagne brands.

Piper-Heidsieck and Charles Heidsieck won more than 20 medals in the 2010 Decanter World Wine Awards, including five regional trophies.NE