"HOW DID THE TOP THREE-THE TAJ, THE OBEROI, ITC HOTELS-COME TO DOMINATE THE INDIAN HOTEL LANDSCAPE?WHAT ARE THE CHALLENGES THROWN BY THE DISRUPTERS-OYO, AIRBNB, TREEBO?WHAT DOES THE FUTURE HOLD? A hotel, both emotionally and experientially, touches lives-the first date, the first job interview, wedding anniversaries and so on; many celebrations and memorable experiences are linked to it. Based on the author's years of observation of the industry and interactions with key stakeholders, this book takes you through the tumultuous history and evolution of the Indian hotel industry. It captures the enormous shifts and changes including guest preferences, consumer profiles and disruptions brought in by technology, in this colourful industry. Who are the players and how are they coping with these changes? The book answers these and many more such questions. Packed with some exciting profiles and analysis of strategies, it also attempts to provide a glimpse of what lies in store for the future."

Dubai International Airport (DXB), Emirates Airlines, and the Burj al-Arab. Changi International Airport (SIN), Singapore Airlines, and Marina Bay Sands. Chek Lap Kok (HGK), Cathay Pacific, and The Peninsula Hotel. Kingsford Smith (SYD), Qantas Airlines, and the Wentworth Hotel. What do these collective entities have in common? Not only do they link global air hubs with city-centric long-haul airlines and destination-worthy hotels, but they are the product of a distinct strategy to boost tourism development through the synergies created by aviation development. This volume explores the evolution of tourism development through synergies created by airline, airport, and hotel development in the Persian Gulf (namely Dubai); Southeast Asia (primarily Singapore); and East Asia (mainly Hong Kong) during the twentieth and twenty-first centuries. These "hubs" included, but went beyond traditional models of hotel development as models for economically viable tourism programs, particularly after World War II. The book also examines how such systems integrated travelers, airlines, and airports in Australasia and Europe, while at the same time competing with imperial systems of airport and airline development. This book illuminates the strategies behind and competition between cities during the current century for air traffic, tourists, and airlines transiting between Europe, Southeast Asia, and Australasia.

There are many challenges facing business corporations today-the pandemic we have barely moved on from, economic recession, rapid changes in consumer behaviour and technological and competitive disruptions. These challenges stick out like the visible tip of an iceberg, while culture, the biggest challenge, is like the slow-moving, gigantic mass that lurks deep under the surface. We cannot deal sufficiently with superficial problems if we do not understand the depths that drive them. 'Culture eats strategy for breakfast' is a widely accepted saying in the business world, often attributed to Peter Drucker. This is as true for corporate India as it is for its consumers. Yet, we spend more time and money studying our consumers and their cultures than we do ourselves. The Company We Keep is a market research-based exploration of Indian corporate culture. It looks beyond the glamour and jargon of the business world to individual stories that share real personal insights into the aspirations, vulnerabilities, pressures and possibilities of corporate careers and lives. These are urgent conversations we need to keep having as we reflect, review and decide where we can go from here.

This Biography Of M.S. Oberoi Describes How A Man Of Modest Bringings Became The Head Of A Celebrated Hotel House. Gives An Insight Into How Oberoi Views His Life, The Events That Shaped It And The Times He Lived In. Contains Select Bibliography, Appendices And Index.

The 10-Day Hotel Management offers invaluable insights and handholds every aspiring professional in the hospitality sector through a step- by- step guide to Hotel Management Fundamentals WHAT YOU WILL LEARN IN THIS BOOK: Fundamentals of Hotel Management Professional Hotel Terminology Management Concepts THIS BOOK SERVES: Those doing INTERVIEW PREPARATION Those who want to revise HOTEL BASICS Beginners who are about to join HOTEL JOB To learn KEY MANAGEMENT CONCEPTS To brush up knowledge FOR EXAM PREPARATIONS

What is gig-ing? Will your job be gig-ed out? How do you succeed in the gig world? You think that gig-ing is the future of work? Wrong! The gig era is already here. The gig economy is, arguably, the biggest disrupter of organisational models. Driven by digitisation, remote working, and platform economies, it is transforming the traditional system of employment. More jobs are now being assigned to individual independent contractors. Covid-19 has exponentially accelerated this momentum. Gig is no longer the future; it is now. Whether by choice or perforce, you either are a gig-er or will turn into one very soon. While companies are scrambling to adapt, the impact is most severe at the individual level. Rules of a full-time job do not apply any longer. You will have to reinvent yourself. Thriving in the gig world is not merely about getting your skill set right. It requires mastering four complementary dimensions—Gig Attitude, Gig Lifestyle, Gig Personality, and Gig Functional Skills. Secrets for Thriving in the Gig Zone offers practical hacks to win in this booming world. Based on the author’s first-hand experiences, this book lays out actionable secrets. Peppered with real-life examples, quotes from other gig-ers, and ready-to-use templates for self-evaluation, this book will steer you to success.

Over two hundred recipes from one of the best coastal cuisines of India The spicy, succulent seafood of Goa is as famous as the golden beaches and lush landscape of this premier tourist destination of India. Traditionally, the Goan staple was fish curry and rice but under Portuguese influence there developed a distinctive cuisine that combined the flavours of Indian and European cooking, with local ingredients being used to approximate the authentic Portuguese taste. So fish and meat pies were baked with slit green chillies, assado or roast was cooked with cinnamon and peppercorns, pao or bread was fermented with toddy, and the famous baked bol was made with coconut and semolina. This innovated, largely non-vegetarian cuisine was offset by the traditional and no less sumptuous vegetarian creations from the Konkan coastland, rich with coconut and spice. The Penguin Essential Cookbooks are a pioneering attempt to keep alive the art of traditional Indian cooking. Each of the books is written by an expert chef who brings together the special recipes of a region or community along with a detailed introduction that describes the rituals and customs related to the eating and serving of food. A delicious mix of Portuguese and Konkani flavours, rich with coconut and spice. This cookbook showcases an entire range of Goan food, with special attention to fish, prawn, pork and chicken. The recipes include: Bebinca Goa Fish Curry Mutton Xacuti Oyster Patties Prawn Balchao Sorpotel Stuffed Crab Tiger Prawns in Fen Vindaloo.