Messages

‘Unique Opportunity For Hospitality Fraternity’

M P Purushothaman, president, FHRAI

I am very glad to note that Express Hotelier & Caterer is organising an international event HospitalityWorld 2005, south Asia's largest hospitality forum in Mumbai from February 24 to 27, 2005. It provides a comprehensive showcase of the best in hospitality by having integrated theme pavilions along with important seminars relevant to the hospitality Industry. I am sure this event will provide a unique opportunity to the hospitality fraternity to have specialised interactions with the exhibitors showcasing their products.

As the president of the Federation of Hotel and Restaurant Associations of India (FHRAI) and South India Hotels & Restaurants Association (SIHRA) I wish this event a grand success.

‘The Great Indian Culinary Challenge Is All About Participation’

Chef P Soundararajan, general secretary, IFCA

IFCA is very happy to be associated with HospitalityWorld 2005. While we see various trade shows and the culinary contests and exhibitions are held world over, in India Express Hotelier & Caterer has been the first to pioneer such an event. During 2004 I have participated and witnessed international shows at Ireland, Germany and Singapore. May be this is a beginning to staging international culinary shows in India.

Culinary art exhibitions help as a show window to the latest trends. Culinary contests have the ability to provide knowledge, ideas for innovation and often lead to cutting edge technology in food producing systems.

The Great Indian Culinary Challenge (GICC), which is being held during HospitalityWorld, will, I am sure, help the Indian culinary standards to scale new heights

The aim of the event is to germinate and disseminate new and innovative ideas to be put into practice by chefs.

Where else but at culinary expositions like these can the public and professionals get a chance to obtain a complete overview of the latest culinary trend.

As the Olympic motto goes, participation is winning. The Indian Fede-ration of Culinary Associations (IFCA) also strongly believes that participation is learning. The point of GICC is not medals alone, rather, participants can make contacts and compare notes. Even witnessing this event will make a roadmap for coming events.

IFCA, being a national member of WACS, is bringing in international judges for the culinary challenge. National culinary contests such as GICC will serve as a selection ground for the culinary professionals to take part in international contests, which IFCA can participate in as a member of WACS. IFCA is looking forward to place its national team and junior team in the forthcoming international contests.

‘Seminars Help In Supporting HCIMA Members’

Philippe Rossiter, worldwide chief executive, HCIMA, UK

There has been an unprecedented development in tourism over the past 20 years, and this is likely to continue, with the World Tourism Organisation predicting an annual growth rate of some 4.5 per cent up to 2020. Whilst most commentators issue these upbeat forecasts cautiously, emphasising the continuing vulnerability of the industry to political, economic, and, as we have seen tragically in south-east Asia, natural uncertainties, the overall message is positive.

Whilst the news is welcome, such growth also presents the industry with some serious challenges. Amongst other factors, more frequent travel experience and the increasing impact of technology is leading to more discerning and demanding customers. In such a climate, excellent customer service is the key to success, reinforcing the need for high levels of professional skills if consistent product quality is to be sustained. Indeed, without skilled and well-managed staff such commitments to service delivery remain simply aspirations. At a time when there is a global refrain of 'skills shortages', the requirement for sound training and development practices has never been greater.

Yet, in a country such as India with so much talent at its disposal, how can the hospitality industry fail to be successful? Well, other key sectors of the economy are also busy expanding. In the process, they will be seeking to attract staff from the same pool of labour. In the short term, the sectors which manage to recruit and retain staff will be those offering the best employment opportunities. In the longer term, however, those staff need to be developed and nurtured so that they achieve personal excellence, and, as a consequence enable the business to exceed customer expectations. With an industry as diverse, vibrant and as exciting as ours, it should not be difficult to attract the very best of the young men and women who are coming into the world of work. Yet we cannot rely wholly on the outward glamour of the industry to sustain us; it must be matched by high standards of professional management.

Against this backdrop, the role of today's hospitality, tourism and leisure managers is more complex than ever before. They must be masters of legislation, be able to manipulate intricate technologies, be environmentally aware, and be security minded. All this in addition to maintaining the 'old-fashioned' qualities of financial integrity, good business sense, sound leadership and a respect for the needs of the guest. It is therefore no surprise that our managers today often feel overwhelmed. As the industry's professional management association, the HCIMA has a key role to play in supporting its members, especially through the medium of seminars such as that being held during HospitalityWorld 2005. Promoting best practice is one of its key roles, where all members are encouraged to build on their commitment to professional excellence, and to demonstrate that the industry is vibrant and exciting. Only in this way will we be able to attract the high calibre staff needed.

‘A Platform To Showcase Our Profession’

Chef Vernon Coelho, president, WICA

The Great Indian Culinary Challenge, which is being organised during HospitalityWorld 2005, is upon us. For the first time in Mumbai we will see a competition based on international standards. It is going to provide a wonderful opportunity for the best in our field to pit their skills and talents to match each other. It will also provide a platform to showcase the multifaceted dimensions of our profession. I hope you have taken the opportunity to be part of this unique event. If you have missed the bus, we hope to make this an annual event. Competition is not just about coming first. Of course it is exciting to be recognised as the best in your field; but being part of the event will only benefit you and help you to grow both as a professional as well as a person. My best wishes to all those taking part.