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Asian Tribune is published by World Institute For Asian Studies|Powered by WIAS Vol. 12 No. 2962

Aitken Spence Hotel Chain to build several Hotels in India

By Quintus Perera – Asian Tribune

Colombo, 28 October, ( The Aitken Spence Hotel Chain with nine hotels in Sri Lanka and four in Maldives have achieved the prestigious ISO 22000 and HACCP Certification for three of their hotels – Heritage Kandalama, Earl’s Regency Kandy and The Tea Factory Nuwara Eliya.

Malin Hapugoda, Managing Director, Aitken Spence Hotels said they have signed management contracts to put up three hotels in India – one in New Delhi, one in Madurai and the other a joint venture partnership in Kerala and the chain is determined to carry this excellent work on safety food and environment to the Hotels in India once they are built.

A press briefing was held at Aitken Spence Towers last week to announce these achievements.

Hapugoda said "What is relevant here today is we are definitely taking the environmental successes that are achieved in Sri Lanka to India. Some of these hotels in India are now under construction and in a couple of months we will start one and then the others will follow."

J M S Brito, Deputy Chairman and Managing Director, Aitken Spence & Co Ltd also associated with the press briefing.

Recently, the Group’s Skills Development Chef Dimuthu Kumarasinghe, who won in Singapore "The Food and Hotel Asia" Culinary Competition and the highest gold medel tally in the last Culinary Olympics held in 2004 in Frankfurt, while Aitmen Spence were the runaway winners at the last Culinary Art competition in Colombo organized by the Chefs’ Guild of Sri Lanka.

It has also won many prestigious international awards for food and service such as, the CNN American Express award for excellence in hospitality service the SAGA award continuously for 10 years, the Green Globe 21 Certification, ISO 14001 and the American Leeds certification on environmental standards.

ISO 22000-2005/HACCP is the latest international standard on food safety management systems to ensure high food hygienically standards, while preserving the quality of cuisine. This international standard specifies the requirements for a Food Safety Management System. The key elements of this being the, principles of Hazard Analysis Critical Control Points (HACCP), interactive communication, system management, pre-requisite programmes.

- Asian Tribune -

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