Making Waves With HospitalityWorld

South Asia's largest business to business (B2B) hospitality event that assures reaching your respective target markets in the most effective manner - that, in a nutshell, is HospitalityWorld 2005 for you. And what it means for the fraternity is that Indian hospitality can now boast of an exclusive tradeshow and forum planned and executed as per international norms and standards showcasing the potential of the Indian hospitality sector and that it is second to none when compared to other developed markets across the world.

Featuring over 200 domestic and international exhibitors ranging from sectors like energy, food and beverage, information technology, bakery and confectionery, kitchen, foodservice and refrigeration equipment, interior design, housekeeping, wine and spirits and health equipment amongst others, HospitalityWorld 2005 will also feature exclusive business sessions and seminars hospitality professionals will benefit from.

Indian hospitality has witnessed drastic changes in the last few years and the market place is getting competitive day by day. Luxury is very much in demand by hotel guests, but only at a reasonable price. So how do hotels get competitive without compromising on the service quality and warm hospitality? By reducing energy costs which is the major component of a hotel's spend on operations. The seminar on energy efficiency christened 'Energy Zone' will aim at discussing and presenting ways and means to do just that.

Express Hotelier & Caterer was the first to bring the Hotel and Catering International Management Association (HCIMA) into India. Taking the initiative a step further is the HCIMA Seminar to be held for first time in India during HospitalityWorld 2005. Addressing the seminar for hospitality professionals will be none other than Philippe Rossiter, FHCIMA, worldwide chief executive, HCIMA London. Providing some inspiration will be the ex-chairman of HCIMA Sri Lanka International Group Saman P Rajakapse who has agreed to share their success story with the Indian counterparts. I am sure the HCIMA Chapters in India and HCIMA members in particular will benefit from it.

The year 2004 witnessed Indian cuisine and Indian culinary professionals in particular making waves and winning accolades across the globe. Creating our very own competitive culinary platform comparable to global standards will be 'The Great Indian Culinary Challenge (GICC)'. The culinary competition will see Indian culinary artists and culinary professionals from across India proving their mettle and displaying exemplary culinary skills.

Creating and serving exotic drinks - both alcoholic and non-alcoholic - has always been part of Indian culture and hospitality. Giving this practice a completely new dimension will be STIR 2005 which will enlighten participants with the intricacies of mixing and serving drinks with a twist. Workshops and wine-tasting sessions for professional and amateur bar personnel have been designed in a very strategic fashion with the intention of enhancing business and operational efficiencies.

To sum it up in culinary terms, all the right ingredients are in place to make a perfect recipe called 'HospitalityWorld 2005'.

I take this opportunity to invite you to the HospitalityWorld 2005 debut on February 24, 2005, following which would be various business sessions, seminars, workshops and case study presentations happening till February 27, 2005.

- Ashish K Tiwari
<ehc@vsnl.com>