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Vol. 9 Issue - 03 16 pages Rs : 20/-March - 2017
HOTELIERS TALKwww.hotelierstalk.com
Career and Equipment Guide For HoteliersSPECIALIST
Product Profile All Kinds of Uniforms. Specialists in Hotels
and Hotel Management Colleges Uniforms
Highlights: Prompt Delivery Low Cost
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March - 2017
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C.ARUNACHALAM
Cell: 94440 10390
94445 55565
ARUN TAILORS Elegant Mens War,Specialist in Catering,
Industrial, Hospital, School Uniforms & all type of Tailoring # 5,Kutty Street,Nungambakkam,Chennai-600 034. Ph:044-2825 6721, Cell: 94440 10390, 94445 55565
ARUN FASHIONS Exclusive for Ladies & Children Tailoring
Assistant HousekeeperHousekeeping CoordinatorHousekeeping SupervisorExecutive HousekeeperFront Office ManagerAssistant Executive H. KeeperSales Manager / Sr Sales Mngr
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Tips Eating quickly and not chewing your food well can cause air
swallowing that leads to bloating. So slow down and enjoy your food.
HOTELIERS TALK 9March - 2017
www.hotelierstalk.com
Fill the grid with digits in such a manner that every row, every column and every 3x3 box accommodates the digits 1 to 9, without repeating any. SUDOKU
th thBAKERS TECHNOLOGY FAIR is a 3 day exhibition being held from 7 to 9 July, 2017 at CODISSIA Trade Fair Complex, Coimbatore, th thIndia and from 16 to 18 November, 2017 at HITEX Exhibition Centre, Hyderabad, India. This event will showcase areas like Bakery,
The sustainable development of Bakery & confectionery Industry and strengthening the India food processing sector.The event focus is now given on bringing larger audience for each category. While each year BTF is attended by a variety of industry professional from all over India & globally, this focused approach would ensure even wider audience at the event with special focus to food processing. The event offers comprehensive business,networking and learning opportunity. BTF 2017 highlights Food Packaging, HORECA Products, Food Processing, Refrigeration & Cold Chain,
BAKERS TECHNOLOGY FAIR has been steadily growing along with the Bakery & Confectionery industry. The event has evolved into the power centre of bakery business where we have seen several new companies being launched, joint ventures being formed and companies expanding theirbusinesses multifold. There are several companies who have been participating at the show since its rst edition in 2014 and many new companies joining in every year. The focus area of each edition has been different to cover all relevant application industries with a continued effort to bring in new buyers every year. Food Business Operators have been permanent target audience for the show being the biggest buyer of equipment and technology.
At BTF 2017, we intend to bring in a whole lot of new buyers from different industries as well as geographies with an unprecedented visitor campaign.This year's focus would be on organic food and retail companies. These sectors are growing substantially and are emerging as the most potential buyersof food processing and supply chain. All major associations have been approached to bring in delegations of their members along with the industry media to create awareness in the respective sectors. The concurrent Seminar: Bakers Knowledge Sharing Forum, to also focus on the key identied sectors including Sweet & Snack, food processing and retail along with technical knowledge sharing on latest trends in Bakery & confectionery market.For the rst time ever, we are organizing 'Start-Up Workshop' for the potential entrants to food industry. Several visitors having land to build and run bakery, café or want to invest in food processing business have approached us. The 'Start- Up Workshop' will be a gateway for the investors to look
With new sectors, new geographies and new content, the upcoming editions of BAKERS TECHNOLOGY FAIR 2017 promises an altogether new
confectionery, Sweets & Snacks, refrigeration, storage, distribution and supply chain sectors.
Franchise segments to serve the allied areas of the food business.
into the insights of bakery business and will guide them to set up a successful business model.
experience for the industry.
For more information visit : www.bakerstechnologyfair.com
Logical Purchase from New Market this year at Bakers Technology Fair 2017
HOTELIERS TALK 11
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DETAILS
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Amount
Name &Designation
Contact Nos
Address
For office use:
DateFill in BLOCK letters
To
KIND ATTENTION SUBSCRIBERS
Subscribe for 1 Year at Rs : 250/- & 3 Years Rs. : 700/- (inclusive of postage)
For beetroot Bun:1. Mix all dry ingredients together except beetroot, pa�s, vegetables and cheese.2. Add beetroot juice, Knead well3. Make a s�ff dough and keep aside for res�ng for 10 minutes4. Divide the dough into equal por�on, arrange in the greased tray, put it for proofing5. A�er proofing, Bake it in the oven at 200c for 25 minutes
Fillings:1. Cut the bun into half , Place onion and tomato slices. 2. Place the potato pa�s on the bun.3. Put one cheese slice on the potato pa�s. 4. and cover half bun in the top.5. Garnish with whole cherry skewered in the tooth pick.
HOTELIERS TALK 13March - 2017
www.hotelierstalk.com
We would be looking at hiring candidates for
our organisation
Oriental Cuisines
Stewards, Captains, Hostess, Team Members Part Timers (min 5 hrs per day), Chinese Cook (Commis I, II, III)
South Indian Cook (Commis I, II, III)Cake Artist, Bakers, IET (Trainees) Service &Kitchen
SAMUEL ADAMS DISRUPTS TRADITIONAL BEER CALENDAR AND INTRODUCES TWO NEW BREWS FOR ONE SEASON: HOPSCAPE AND FRESH AS HELLES .Samuel Adams was one of the rst craft brewers to offer rotating beers that capture the essence of each season, and now, from January through April, the brewers are introducing drinkers to two new seasonal beers: Samuel Adams Hopscape and Fresh as Helles. Hopscape, the rst new brew for 2017 available January and February, is brewed with four varieties of West Coast hops that add bold pine and grapefruit notes to the deep golden wheat ale. Chinook, Citra, Centennial, and Zeus hops impart citrusy, dank resin and grapefruit rind aromas that lead into a balanced avor of bright citrus and piney hop character. White wheat and a two-row pale malt
blend add a crisp, light sweetness, and the beer nishes with a slightly lingering bitterness. Available March and April, Fresh as Helles is a refreshing light amber, medium-bodied helles brewed with Mandarina hops and orange blossom petals. The beer’s lively, citrus avors pair perfectly with the changing season. Soft citrus notes of orange blossom add a bright accent to the slightly sweet honey malt notes, leading to a round, smooth nish.
HOPSCAPE AND FRESH AS HELLES
1 oz vodk a
1 oz am ert t o a lm ond l iqueur
2 oz sw eet and sour m ix
t op up spr i t e
Garnish
1 Lem on WheelGlass
Old Fashion Glass
Add all the ingredients to a shaker and ll with ice.
ABSOLUTE LEMONADE
Shake, Mix alcohol, sweet and sour.
Add Ice and top off with Sprite. .
* Beer should be served in c orrec t t em perat ure* A lw ays serve beer in c h i l led g lass or m ugs,
HOTELIERS TALK 15
ANSWERS
March - 2017
Media Partner
Ha...Ha....
1. What is the mission of Hoteliers talk?The mission of the Hoteliers Talk is to facilitate hotel industry especially,to meet their personnel
needs and to help hoteliers to achieve their goals by providing suitable job resources.
2. How does Hoteliers talk help hotels?Hotels can collect unlimited job seekers’ data base from Hotelierstalk. They also can place
their personnel need advertisement (placement advertisement).
3. I am a HR Manager. What kind of article / advertisements I can place?You can place any events / advertisements which is benefited to the hoteliers.
4. How does Hoteliers talk help Job Seekers?
The information furnished in the job seekers column in our webportal will be sent to the job
providers everyday and it also will be published in the monthly paper and delivered to hotel
subscribers all over the world. Therefore, the hotels will contact the job seekers directly.
5. What do I get when I subscribe Hoteliers Talk?
You get the details of job opportunities in Star Hotels, Bars, Pubs, Launches, Resorts, Cafes,
Beach Resorts, Specialty Restaurants, Cruise ship, Overseas & Hotel Product Info. You also
get Innovative food and cocktail recipes, Tips of Chefs, Bartenders, Housekeepers and
Crossword and details of industry related events, workshops & Competitions.
6. How much does it cost to subscribe?
Subscription rates for private individuals are as follows:
7. How can I subscribe?Click "Subscribe now" in the home page of our website. Download and print the subscription
form. Fill it and courier to us along with D.D
8. I have couriered a subscription form along with D.D. to you. Will you send me the receipt to my postal address?No. We do not send receipt through postal / Courier; instead, we send the e - receipt to your
email ID. So, please provide your email ID in the column provided in the subscription form.
10. I am a H.R Manager. I have posted my staff requirement, free advertisement through your website. Will I get any confirmation mail from you? No. We do not send confirmation mail. You can call 98403 02393 as soon as you post the
free advertisement to check the status. You can also call or mail to [email protected] /
[email protected] if your advertisement not posted within three working days
in our webportal.
11. What do I do if my subscription has not arrived?
On a very rare occasion, your magazine may go missing or arrive late.Not to worry! You can
BAR TENDER/Karthi Keyan/A.D.C.T.H.M/[email protected]/9677546176/Madurai
BAR CAPTAIN/S.Guru Patham/HM/www.guru kathi.com/8682957657/Madurai
When boiling vegetables, cook them whole and then cut them into pieces. This reduces the loss of proteins and soluble carbohydrates!
RNI Reg. No. TN / ENG /2008/27491 Postal Registration No : TN/CC (S) Dn/366/15-17 WPP NO : TN / PMG (CCR) / WPP - 130 / 15 -17 Date of Publication: 1st of every month
To,
Owned & Published by S. Edison Amalraj. From # 17/9, Pillayar Koil Street, Gandhi Nagar, Saligramam Chennai - 600 093. Printed by S. Rajan Bharani Offset printers, # 77,Venkatathiri Street, Kosapet, Chennai -600 012 , Tamil Nadu. Editor S. Edison Amalraj
If undelivered Please return to
Mob: 9840302393
Hoteliers Talk, # 16/2, Jawaharlal Nehru Salai, (100 Feet Road),(Between Rowther Films & Aiswarya Kalyana Mahal)Land mark: Under Arumbakkam Metro Railway Station. Arumbakam, Chennai - 600 106, Tamil Nadu. .
Hoteliers Talk is Delivered by India Post - www.indiapost.gov.in
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HOTELIERS TALK Career and Equipment Guide For Hoteliers
www.hotelierstalk.com
HOTELIERS TALK Posted at Egmore RMS/1 Patrika channel on 06.03.2017. Posted Under WPP
www.hotelierstalk.com
CURRENT JOBS To Search Hotel Jobshttp://www.hotelierstalk.com
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March - 2017
w w w.travelfoodservices.comTRANSFORMING TRAVELMUMBAI / DELHI / CHENNAI / KOLKATA / MUSCAT / MANGALORE / COIMBATORE
FOOD & BEVERAGE CAREER OPPORTUNITIES AT CHENNAI AIRPORTFOOD & BEVERAGE CAREER OPPORTUNITIES AT CHENNAI AIRPORTTravel Food Service CURRENT HIRING
Candidates from Hotel Management background & having relevant exp. in Guest Service / RelationsCandidates from Hotel Management background & having relevant exp. in Guest Service / Relations
We provide competitive remuneration & an excellent growth opportunity.(Mandatory requirement Passport / Police verification)
We provide competitive remuneration & an excellent growth opportunity.(Mandatory requirement Passport / Police verification)
TRAVEL FOOD SERVICE CHENNAI PVT.LTDTRAVEL FOOD SERVICE CHENNAI PVT.LTD
1st Floor, Link Building, Old Departure Terminal,Chennai - 600 027Contact : 9840962862, 9840305624 - Email: [email protected]
1st Floor, Link Building, Old Departure Terminal,Chennai - 600 027Contact : 9840962862, 9840305624 - Email: [email protected]
Candidates Required for Poppys Group of HotelsCoimbatore/Madurai/Cochin/Ooty/
Rameshwaram/Kumbakonam/Tirupur
House KeepingHK Execu�ve - 1HK Supervisor - 8House Man - 20 House Maid - 5 Desk A�ender - 2,Trainees - 5
IT Deparment - 1F&B Produc�on Sous Chef - 2CDP - 5Commi I - 5 Commi II - 3Commi III - 3, Steward -10, Trainees -5