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Jun 19, 2025

Efficient Peak Time Management: Ensuring Smooth Operations and Customer Satisfaction in Restaurants

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Luxury Trends: How Front Offices Are Adopting Wellness Concepts

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Aniket Gupta Takes Charge as Chief Operating Officer at Hotel Ichchha

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The Psychology of Menu Design: How to Influence Diners’ Choices

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Manohar Lal Promoted to Senior Sous Chef – Pastry & Bakery at ITC Hotels

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Pushpendra Singh Naruka Joins Vantara Niwas as Deputy Chief Engineer

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Restaurant Reviews: The Art of Critiquing Dining Experiences

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Taste the Difference: How Catering Companies Set Themselves Apart

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How to Develop an Efficient Housekeeping Workflow in Hotels

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Old-World Techniques in Modern Bakeries: Reviving Traditional Methods

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From Waste to Wellness: Housekeeping’s Role in Sustainable Hospitality

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Banarasi Tamatar Chat - By Chef Ashish Spencer

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Epicurean Elegance: Designing Aesthetic Food Displays for Maximum Impact

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The Art of Dough Sculpting: Creating Intricate Sculptures and Art Installations Using Bread Dough

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Monsoon Broth: Home-Made Green Thai Curry Served with Jasmine Rice - By Gourav Dutta

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Bhutte Ka Halwa - By Chef Reetu Uday Kugaji

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Handling Difficult Clients in the Catering Business

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