Category Archives: Press Room

Throwing money to garbage!! Because it looks ugly!!

Is there anyone with any, any solution??

Developed countries waste foods, as they are having plenty; they throw away the foods which looks ugly.

Whereas, underdeveloped countries waste foods due to lack of infrastructure and technology!!

Some horrible facts are —

1.       1.3 billion tons of foods are wasted every year.

2.       This amounts to US$1 trillion dollars of wasted or lost food.

3.       If wasted food was a country, it would be the third largest producer of carbon dioxide in the world, after the United States and China.

4.       Just one quarter of all wasted food could feed the 795 million undernourished people around the world who suffer from hunger.

5.       Food waste in rich countries (222 million tons) is approximately equivalent to all of the food produced in Sub-Saharan Africa (230 million tons).

6.       A European or North American consumer wastes almost 100 kilograms of food annually, which is more than his or her weight (70 kilograms).

7.       A European or North American consumer wastes 15 times more food than a typical African consumer.

8.       Lack of technology and infrastructure is the main cause of food waste in Africa, as opposed to household food waste in the developed world.

9.       Food waste in Europe alone could feed 200 million hungry people.

10.  Food waste generates 3.3 billion tons of carbon dioxide, which accelerates global climate change.

Get more eye opening information in this video below.


World Environment Day (WED) is a day to remember that the Earth’s natural resources are limited, and to celebrate positive environmental actions that protect those resources. Food waste—which represents a third of all food produced globally—is a major area where the Earth’s resources could be used more responsibly. The Barilla Center for Food and Nutrition (BCFN) hopes to reduce food waste by 50 percent by 2020 through the Milan Protocol.

Dedicated to all the Food Handlers on the event of World Environment Day. Living for a Better Tomorrow!!


Job Description: F&B Associate

This JD is drawn by The Indian Hotels Company Limited. Established in 1903, Taj Hotels Resorts and Palaces is one of Asia’s largest and finest group of hotels, comprising 56 hotels in 39 locations across India with an additional 18 international hotels in the Maldives, Mauritius, Malaysia, Seychelles, Australia, UK, USA, Bhutan, Sri Lanka, Africa and the Middle East. From world-renowned landmarks to modern business hotels, idyllic beach resorts to authentic Rajput palaces, each Taj hotel offers an unrivalled fusion of warm Indian hospitality, world-class service and modern luxury. The Taj, a symbol of Indian hospitality, has recently completed the centenary of its landmark hotel, Taj Mahal Palace and Tower, Mumbai. Taj Hotels Resorts and Palaces is part of the Tata Group, India’s premier business house.


Job Description


1.      Has a low level of guest interaction, which takes
place only when the order takers are on a break, or in the case of an irate guest.

2.      Interacts with the Housekeeping for the amenities and the mini bar operations.

3.      Maintenance for reporting any complaints for fused bulbs or ice machines.

4.      The GRE for the VIP list.

5.      Security in case of a problem with the key not functioning or double locks in a room


Task statements.

6.      Check the logbook for any handovers.

7.      Inform the staff of any important message pertaining to the guest.

8.      Tackles any problems and complaints and pays the compliments.

9.      Updates the information on the white board.

10.  Writes the standard orders for long staying guests.

11.  Mentions any parcels, tea/coffee orders to be send at particular times on the white board.

12.  Ensures standing orders are followed

13.  Makes sure that the standard orders for the long staying guests are delivered to the room on time. (tea/coffee at a particular time etc)

14.  Allots the duties schedules.

15.  Draws up the duty schedule for the stewards.

16.  Schedules the duty of the stewards for the mini bar check.

17.  Assigns leaves depending on the house position.

18.  Maintains the room service order (control) chart.

19.  Updates the room service chart mentioning the room number, the time of the order placed and the time the order was delivered.

20.  Receives the KOT, reads it for any special request and hands it over to the steward.

Carnival foods:Mardi Grass, New Orleans, USA

                Carnivals are celebration of life, within the society of a particular place or group of people. In fact most of the carnivals are annual or seasonal in nature, but has the year long effect on culture, art, economy and sociology. And, religion, tradition, spirituality, cultural root and humanity play a major role behind the carnivals. But one thing that we often neglect to give focus, is – food. Rather to say, Carnival foods.

                Foods, as well as beverages are an integral part of life; no doubt, it will be more than filler in any carnival. Let us have some appetizing view of Carnival Foods.

See previous article on Rio Carnival HERE.

See previous article on Notting Hill Carnival HERE.


Mardi Grass, New Orleans, USA

                Mardi Grass is a festival before Lanten season (Springtime), which means “Fat Tuesday” in French. In Ireland, Australia, Canada and Britain, it is known as “Pancake Tuesday”. As a traditional thin pancake sprinkled with castor sugar, dash of fresh lemon juice or drizzled Golden Syrup are Served in Festival. In Canada, objects liked Rings, Coins,  timbles, thread and other objects are added and hidden in baked pancake. Their tradition associate each with a meaning like, finder of the ring will get married soon, Finder of thread will be a tailor and the lucky one to get coins, will be rich. Other most sought foods are –

1.       King Cake – A must in celebration, which represents three kings, namely – Justice (Purple colour), Faith ( Green colour) and Power ( Gold colour) in forms of bright, glazed coloured sugars sprinkled on top of cinnamon flavoured ring cake.

2.       Dirty Rice – traditional dish made from white rice which gets a ‘dirty’ look, as cooked with chicken liver, giblets, green bell peppers, celery & onion. Garnished with parsley.


3.       Funnel Cake – an interesting regional carnival food, made by thin cake batter into hot oil in a circular pattern, deep fried till golden brown. The batter is poured through a funnel, so it’s named.


4.       Gumbo – though an all time thick soup made from shellfish and thickened with okra. It gets popularity with lots of variations during Mardi Gras Carnival.


5.       Mardi Gras would be empty with out “The Hurricane”. Its a fruity rum cocktail which must be served on the rocks, in a glass, shaped like a hurican lamp. Its started by a bar The Pat O’Brien, which is printed on the glass. The glass acts a souvenir in carnival.


Get more Mardi Grass Foods here –


“Its not Food Carnival, Its Carnival Food!!”

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