During this time of the year, the focus generally shifts to the capital of the country
During this time of the year, the focus generally shifts to the capital of the country. The Union Budget, which by default affects every citizen of the country gets voiced in the parliament after which a series of debates and discussions get underway across industries. The hospitality industry is no exception to the rule and in fact has been rather vocal about its demands and issues since a while. Like always, the expectations surrounding the Union Budget, scheduled to be disclosed by the finance minister, Arun Jaitley, are high this year. From the hospitality industry gaining infrastructure status to the roll-out of the GST to getting a boost in inbound and domestic tourism, the expectations are widely varying among hospitality and tourism professionals across the country.
The tourism and hospitality body, Federation of Associations in Indian Tourism & Hospitality (FAITH) feels that Indian tourism needs to escape from its trajectory of low shares by working on a set of structured Union Budget driven initiatives. The vice president of FAITH was strong in his views and as an industry voice the federation feels the issue of service tax needs to be addressed. The time has come for India to position itself as a meetings and conventions hub and to set up Mega Tourism Zones on the lines of SEZs/ national manufacturing zones. The industry has been appealing for infrastructure status since long and this year they are hoping the appeal is granted. PPP models need to move out of paper policies into hardcore project
The current issue of FHW also takes you back to the capital to understand what’s happening at AAHAR, one of the largest hospitality fairs in the country. This issue talks about what the chefs can’t do without in their temple of service. Some feel it is their knives and pans, while for few it’s the soft skills and their people. The entire dining trend and temperament in the country is witnessing a change and these chefs who are cooking classic cuisines are constantly upgrading their skills to meet the demand of the well refined palate.