AWARDS

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MakeMyTrip - HOSI General Manager of the Year Awards 2022

Like every year, this year too we will be hosting the prestigious MakeMyTrip - HOSI General Manager of the Year Awards. These awards are a wonderful opportunity to recognize and highlight the hard work and outstanding performance displayed by the General Managers untiringly running the show.

Eligibility Criteria for the Nomination:

  • The award for the 'General Manager of the Year' will be conferred upon an individual who has measurable results in two main categories: I. Operational Strengths II. People Skills
  • The nominated General Manager should have completed a minimum of 12 months in the current role and hotel, as of 1 June 2022, and should have been with the operating company for a minimum of 24 months
  • The nomination will be judged on the basis of complete citations supported by examples, facts, and supporting documents provided by the nominee

Nomination Process:

    • All nominations will be accepted through completion of the nomination form, duly submitted via email to hosi@hotelivate.com OR aatreyi@hotelivate.com
    • To receive the nomination form, please write to hosi@hotelivate.com or aatreyi@hotelivate.com or click here to download the form.
    • All forms must be submitted latest by 31 July 2022
    • The nominations will be across the following 4 categories:
Nomination Categories

Selection Process:

  • All completed and eligible nomination forms will be assessed on the basis of quantifiable information provided by the nominee, and the scores will be allocated under the following two categories:
    I. Operational Strengths – has been allocated 60% weightage in the overall scoring board
    II. People Skills – has been allocated 40% weightage in the overall scoring board
  • The shortlisting process will then include assigning scores based on available information provided in the nomination form. A final weighted average score will be derived to identify the top four scoring nominees across each hotel segment. Please note that Hotelivate has the ability to verify the authenticity of all data provided using market information and analytics knowledge.
  • The shortlisted nominees will then be a part of an in-person discussion with the independent jury.
  • The jury will then select the winner across each hotel category.
  • The winners will be announced on 09 September 2022 as part of the conference programme.

The top two finalists across categories will be required to be present at the HOSI venue. The travel tickets for the top two finalists to Delhi will be sponsored by MakeMyTrip.

Important Dates:

Last date for receiving the nominations:

31 July 2022

Announcement of the final result:

09 September 2022

Notes:

  • The organisers reserve the right to disqualify any nomination.
  • The shortlisting of nominees will be done by an independent panel of judges.
  • The decision of the panel in this regard will be final.
  • In the case that the top finalist in a category is not present at the venue, the award will automatically go to the second finalist in that category.

 


HOSI 2022 Culinary Competitions

As you are aware, this year, apart from the conference, we have planned two exciting culinary competitions for the magicians in white to compete with each other to showcase their talent in the form of a Mystery Box Challenge and a Patisserie Competition. The winners of the Culinary Competitions will win attractive prizes. 

Important Dates:

Last date for receiving the nominations: 31 July 2022
Announcement of the final result: 09 September 2022

Notes:

  • The organisers reserve the right to disqualify any nomination.
  • The shortlisting of nominees will be done by an independent panel of judges.
  • The decision of the panel in this regard will be final.
  • In the case that the top finalist in a category is not present at the venue, the award will automatically go to the second finalist in that category.

The Mystery Box Challenge will begin at 09:30 am and end at 11:30 am and will see chefs from various hotel companies will compete in teams comprising of two members each. Each team will receive a Mystery Box of ingredients which will also contain the main protein. The chefs will have two hours to prepare a two-course menu which will comprise of a main course and a salad/soup/starter. The dishes will be presented to a judging panel comprising of 3 to 5 judges. The winners will be disclosed as part of the conference programme in the main hall. The competition will have coverage in the form of photography and videography, including cameras which will allow a live feed of the competition to be streamed into the main hall.

Competition Rules:

  1. The Culinary competition would be in the Mystery Box format.
  2. Each team will receive a Mystery Box of ingredients which will also contain the main protein.
  3. Competitors will also be provided with a list of available open pantry items and equipment.
  4. Each team will prepare a two-course menu that includes a main course along with a salad/soup/starter.
  5. Each team can have a maximum of two chefs.
  6. Each team will be required to carry its own tool kits.
  7. There will be no specified cuisine for the challenge and will be up for interpretation by the participants.
  8. The dish must be presented on three individual plates with appropriate accompaniments and garnishes. The teams will present one plate for display and two for tasting.
  9. The time allowed for the challenge is two hours.
  10. The Organizing Committee and Judges reserve the right to disqualify the participant if the ingredients are deemed to be unfit for consumption.

The following information is to be provided to the Hotel Teams:

  1. List of open pantry items and equipment to be provided one week prior to the competition.
  2. Names of the Judges
  3. Criteria set for the judges

The Patisserie Challenge will be divided into two groups. The first group will begin at 10:00 am and finish at 12.30 pm and the second group will begin at 02:00 pm and finish at 04:30 pm. This competition will see pastry chefs from various hotel companies will compete in teams comprising of two members each. Each team will prepare two desserts which could be an Entremet, Petit Gateau, or Plated dessert. The chefs will have two and a half hours to prepare two desserts. The dishes will be presented to a judging panel comprising of 5 to 7 judges in a blind tasting format. The winners will be disclosed as part of the conference programme in the main hall. The competition will have coverage in the form of photography and videography, including cameras which will allow a live feed of the competition to be streamed into the main hall.

Competition Rules:

  1. The Patisserie competition would be in the Mystery Box format.
  2. Each team will receive a Mystery Box of ingredients which will also contain the star ingredient.
  3. Competitors will also be provided with a list of available open pantry items and equipment.
  4. Each team will prepare two desserts which could be an Entremet, Petit Gateau, or Plated dessert.
  5. Each team can have a maximum of two chefs.
  6. Each team will be required to carry its own tool kits.
  7. There will be no specified theme for the challenge and will be up for interpretation by the participants.
  8. The dish must be presented on three individual plates with appropriate accompaniments and garnishes. The teams will present one plate for display and two for tasting.
  9. The time allowed for the challenge is three hours.
  10. The Organizing Committee and Judges reserve the right to disqualify the participant if the ingredients are deemed to be unfit for consumption.

The following information is to be provided to the Hotel Teams:

  1. List of open pantry Items and available equipment
  2. Names of the Judges
  3. Criteria set for the judges

NOTE: Teams will be allowed to visit the campus venue at ISH the previous day at 4:00 pm to familiarize themselves with the facilities should they want to do so. As the Culinary Competition would begin at 11 am on 9th September, the teams are requested to be present one hour ahead of schedule. 

The participating chefs are welcome to attend HOSI 2022 before and after their competitions.

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