1. Editorial
Dear Colleagues,
In this edition...
The new look of our
Newsletter clearly testifies
the philosophy of modernity,
professionalism and homoge-
neity that unite our concept of
hospitality and management.
You will take knowledge of the
key aspects of activities that
Maritim Hotel Mauritius has
createdforbothitsinternaland
external customers. We hope
you will enjoy reading in and
have a pleasant edifying time.
Editor
Valessa Chan
Training & Quality Assurance Executive
Special thanks to......
The Teams of HODs, Sales &
Communication and Human
Resources.
Whats new?
This issue proposes some nov-
elties, namely the Hotel’s en-
hanced offers, success stories
of the company, Team Mem-
bers and global perspectives,
promotional internet innova-
tions and Employee-focus ar-
ticles.
In this issue...
Behaviour of an Exceptional
Customer Service Hospitality
Employee
Employees Awards and
Recognition
People and Events
Issue 2 | 2012 | June
My personal feelings convey a genuine
sense of fulfilment over the past couple
of months. The prime message to you,
valued Team Members, is that of merit
for enthusiastically partaking towards
our common Vision. Our quest to craft
our resort a destination of paradise with
Mauritian charm is a daily challenge,
requiring each individual’s trust in the
organisational strategy and your excep-
tional dedication that I am each day, a
witness of.
The synergy and vigour radiating from your drive, exceptional spirit of ser-
vice and hard work are reflecting on the excellent service level quality and
resulting top performance in the market level. I take pride in being the lead-
ing ambassador of a workforce resourceful in potential, nurturing in a cul-
ture of authentic first class hospitality.
This edition depicts, as loyally as possible, the words
that I am taking the chance to express to you, exhibit-
ing moments, events and ceremonies that have been
significant for our family. Haje Thurau
General Manager

2. An enhanced culinary offer at
Maritim Hotel Mauritius
At the main restaurant ‘Belle vue’
Guests of Maritim Hotel Mauritius can now enjoy the new
‘buffet’ formula of the main restaurant ‘Belle vue’ which
has been reviewed and further improved by the chefs to
continuously satisfy further our guests.
A more varied international buffet, renewed each day, con-
sisting of various ‘live’ culinary stations for a better inter-
action between the chefs and the guests and customisation
of their dishes , allowing a preparation ‘à la minute’.
A new decoration more refined and natural, more local
and organic farming products and new Indian for the
Indian corner and Cantonese Chefs for the famous Sushi
and Dim Sum counter.
A new ‘Fish Market’ at the beach restaurant ‘La Marée’
Every night for dinner, guests of the ‘à la carte’ restaurant
‘La Marée’ enjoy the ‘Fish Market’, a new authentic culinary
experience. A spread out of fishes from the catch of the day
carefully concocted by the Chef according to their desires.
A new menu at ‘Château Mon Désir’ and a revisited
brunch
The ‘Château Mon Désir’ known as the fine dining address
of Mauritius, renews his card with seasonal produce.
The French Chef of the Maritim Estate, Eric Poutot in col-
laboration with the Chef of the ‘Château Mon Désir,’ Rake-
sh Manoruth, have carefully selected the best products
such as the ‘Indian Ocean Rock Lobster’ and the ‘Kobe’ or
‘Angus’ beefs.
Its Sunday brunch formula has also been revisited. More
‘show kitchen’ as carving in front of the guest, live prepara-
tion ‘à la minute’ of desserts and more ‘à la carte’ dishes, all
in a relaxed and refined atmosphere of this colonial style
mansion house that transports its guests to another time.
1) When you make promises, keep them.
Reliability is one of the keys to any good relationship,
and good customer service is no exception. Think be-
fore you give any promise - because nothing annoys
customers more than a broken one.
2) Listen to your customers.
Let your customer talk and show him that you are lis-
tening by making the appropriate responses, such as
suggesting how to solve the problem.
3) Deal with complaints.
No one likes hearing complaints. Give the complaint
your attention, you may be able to please this one per-
son this one time - and position the Hotel to reap the
benefits of good customer service.
4) Be helpful - even if there’s no immediate profit in it.
Be at the service of both your internal and external
guests. A good relationship with your colleagues is as
gratifying as providing customer satisfaction.
5) Always be courteous and knowledgeable.
Be knowledgeable about your Hotel’s polices, prod-
ucts and services, as well as nearby amenities and at-
tractions. Be aware of their locations, as well as the
policies and procedures regarding said amenities.
6) Go the extra mile.
While giving directions, lead the customer to the .
Better yet, wait and see if he has questions about it, or
further needs. Whatever the extra step may be, if you
want to provide good customer service, take it. They
may not say so to you, but people notice when people
make an extra effort and will tell other people.
Behaviour of an Exceptional
Customer Service Hospitality
Employee
7) Service with a Smile
No matter the type of day you are having or mood you
are in, if you want to give exceptional customer ser-
vice, always provide service with a Smile. The Smile
will say that you are courteous, friendly, and happy
to help. This pleasant demeanor is evident during
face-to-face interactions as well over the phone, and
is aided by polite phrases such as :”Have a pleasant
experience”, and “Thank you for your stay”.
Good customer service is the lifeblood at Maritim.
It is all about bringing our Guests back and about
sending them away happy. You will be judged by
what you do, not what you say. If we truly want to
have good customer service, keep these guidelines
in mind:
Basking in the Mauritian sun, situated just a few me-
ters away from the main entrance, our hotel Spa seems
to be sitting peacefully on its own. They named it the
‘Tropical Flower Spa’, doubtless due to the omni-pres-
ence of floral display, composed of hibiscus and fran-
gipanes amongst others, but also due to the delicate
attention and expert gestures of our 14 spa therapists
to put you at ease. The team wouldn’t be whole with-
out the 2 efficient and discreet cleaning attendants op-
erating in this charming place.
I was welcomed by the manager, Reshma Madhub at
the doorstep of the Spa, where a sweet vanilla scent
already engulfed me. She has keen eyes and was wear-
ing a contagious smile. She invited me for a tour. The
surrounding was a crossbreed between vegetation, in-
genious architecture and Asian touch. The symbiosis
nicely fitted in the idyllic waterfall and pond, sauna,
Hammam and whirlpool and relaxation area under
the waterfall.
My purpose for this visit was to find out what were
the new ingredients added to the business solution
that could explain the visible increase in sales turno-
ver over the past 3 months: March sales increased by
9.43%, April by a phenomenal 17.25% and May by
7.05%.
As we were pacing along the pavilions of 6 singles cab-
ins and 2 double cabins, I asked Reshma what was her
strategy that she has adopted to boost up her sales.
“The spa in itself has tremendous potential. The prod-
ucts had to be promoted in a different and better way.
I just had to sell my vision with my team; make them
see what I see and believe that it is going to work.” Ba-
sically, her strategy boiled down to one thing: human
resources. She needed to have the buy-in of her squad.
Her first consideration was to assess, train and cali-
brate those who needed to be leveled up to the re-
quired standard, both in terms of therapeutics tech-
niques and selling skills. It was imperative that the spa
emerged in a homogenous way. With a built-in con-
fidence and re-tuned know-how, the group felt more
geared to propose treatments to the guests.
After which she conscientiously involved the staff with
the targets she has fixed for the month. She motivated
her team by conducting numerous brainstorming that
opened discussion over planning, system engineering,
and seeking innovative ideas. The team was thus em-
powered with decision making opportunities.
Emphasis was laid on commitment to the short and
long-termed objectives and this developed a sense of
purpose in each individual. Everyone’s contribution
has a direct impact on the performance improvement
of the Spa. She also constantly stimulated them to go
the extra mile when it comes to devising strategies to
get more sales.
And the team responded positively: internal, top-
down and cross-functional communication improved
drastically, revised procedures were willingly adopted,
criticisms were accepted in a constructive mind-set,
the relationship-ambiance reflected that which the
Spa emanated, knowledge and development were
used as keys to professional service output and the en-
ergy and motivation of each and every one witnessed
a visible change. Khalid, spa-therapist, acknowledges,
“The culture in our team has changed. We are now
more aware of each others’ technical capabilities, and
perform on-going development sessions amongst
ourselves to reach conformity. It gives good result in
our daily work.” The synergy was there to manufac-
ture exquisite treatments.
Certainly, recognition and reward were brought up in
line with the new situation. Reshma adopted a style
of management that merged merit and counseling
as one. She strongly believed that her team members
needed to be guided properly and praised when they
performed well.
When Wellness rhymes with
Success...
Live cooking at La Marée
Château Mon Désir
Tropical Flower Spa
Reshma and Team
Text: Moïra Meo
Text: Valessa Chan
Text: Valessa Chan
As I was accompanied by Reshma towards the exit,
I couldn’t but help notice the quietude, mixed with a
positive vibe that floated around the Spa. My impres-
sion of this meeting will remain very fruitful, never
imagined how this delightful place could also hold
such sophisticated team-work engineering. Likewise,
my departure was addressed in the same way as I came
in, with a humble smile.

3. If you are not careful enough, you could very easily miss her. She
wears a green apparel and blue-jeans hat to match her environ-
ment in which she works in. Camouflaged within a universe of
floral and fauna, amongst which one can identify varieties such as
the Alamanda (Alamanda Cathartica from Brazil), Palmiste Mul-
tipliant (Chrysalidocarpus from Madagascar), Vacoas (Pandanus
Utilis from Mauritius), Tamarind (Tamarindus Indica from Sudan),
L’aurier (Nerium Oleander from India),that are aligned along
the Hotel 1,300 feets pathways Mrs Devika Rani Lochun, barely
reaching 5ft high, was cutting the edges of a young coconut tree
setting out to a perfect square.
She greeted me with her very special smile, the one that she dedi-
cated to her favourite guests, those growing types that she has
made, according to her while reminiscing over her long career at
Maritim.
I wanted to pay tribute to this lady and find out what elements
during the past 2 decades have contributed to her dedication to
our Hotel.
For how long have you been working for Maritim?
21 years
What keeps you motivated day by day to come to work?
I love my job. And the Hotel has provided me with stability of
employment throughout my career. Also I strongly believe that we
need to work. Sometimes we meet with harder days. But every
time I won’t let things get me down and walk my way to work.
How would you rate the working conditions at Maritim?
The environment is suitable to work in. We are given the possibil-
ity to manage pressure on our own; no need for artificial stress.
Also, I am each time blessed with very good superiors; kind and
comprehensible. If we come to have issues about work, we
could address them to our supervisors who took great care to
accommodate our needs to the working requirements. I will tell
you something Mamzel, my mother always told me that if you treat
people well, God sends you good people in your path-life. (Smile)
If you had to choose a moment during your work-life that will
remain memorable at Maritim when will that be?
Believe it or not, Mamzel, (she grabbed my arm to emphasise on
her confidential tone) I enjoyed everyday God has enabled me
to come to work. My work enabled me to construct my life and
that of my son. I always tell my son that when he will start to work,
he will need to manage his money well and love his job. It is only
then that he will be successful in life. To be honest, there was
one very strong moment when I was participating in a ‘Tug-of-War’
game that the Hotel had organised for us. It was so much fun!
The lasting impression that Mrs Lochun will have on me depicts her
surprising strength and zeal that she exuberates, coupled with her
easy-going nature and obvious wisdom, built on strong and humane
values. As I made my way back to the Hotel, and left her trimming
the stems of a Miss Hong Kong (Jatropha Integrima from Cuba), her
closing statement was a token to one of her beliefs in life which is that
chances should be provoked:
Shameen Sheik Rossun, is a new blood in the Food & Beverage
department. Positioned in the Belle Vue outlet, I have been granted
some minutes with her to learn a little more about her and have her
views for performing as a trainee waitress for Maritim for the last 3
weeks since she has made her debut...
Would you like to add something else?
Yes. I have realised my dream to join in the Maritim family. Now
I take the challenge to learn as much and as quickly as possible to
grow and be good at what I do. My second dream is to climb
the professional ladder and be proud of myself.
So tell me Sharmeen, why did you choose Maritim for a place to
work?
Since my school days, I have nurtured the desire to work here. When
my school teacher asked us about our career dream, I always an-
swered: Maritim Hotel as Waitress! I am very excited to be part of
the family now. I just love the environment, my newly appointed
duties and feel proud everyday when I come here.
What did you learn and how did you feel on your first day?
I was extra careful to be very attentive to the way my colleagues were
doing their work; mise-en-place, customer service, grooming etc.
There were so many things to learn at the same time! But everyone
was very supportive, which made my growing sense of lost disappear
gradually. My supervisors have also been very nice, although I did
a lot of mistakes at first. As soon as I got home, I made on a piece
of paper the drawing of a table set up to make a recap of everything
I have learnt. Everyone is so friendly and smiling all the time. It’s a
pleasure to work here.
Frustrated
In view to promote cleanliness and
cultivate the sense of mutual respect,
the Human Resources department has
communicated those values through a
customised poster for a sensitisation
campaign.
How do you see yourself in 3 years in Maritim?
First of all, I would still love to work in the F&B departement. In 3
years time, I expect to be as professional as my colleagues are and
deserve to be nominated and selected as Employee of the Month!
Second, I will do all my best to develop my skills and be able to man-
age a Restaurant. When I look at my managers, I always admire their
good judgements and decisions they take to drive the Restaurant.
Text: Valessa Chan
‘‘ I take the challenge to learn as much
and as quickly as possible’’
What are the advices you could give to our new starters?
Respect your supervisor and love what you are doing. Perse-
vere when you find it becoming harder and take opportunities for
growth. Don’t drink, don’t smoke. Pena nanier ladans. Be care-
ful of the circle of friends you make and when you get your sal-
ary at the end of the month, save some for less brighter days.

4. In line with our strategic objective, the Maritim Train-
ing Centre has embarked on training for its managers,
middle managers and supervisors.
Training programmes such as “Lego serious play real time
strategy” for enterprise and team.
To foster a culture of training and learning within our ho-
tel, “Train the Trainer” workshops were held.
Communication, being the core of any business, has not
been left aside.
Corporate language training has also been organised for
front liners, front office and F&B staff. Languages that are
being taught for the next 3 months are German, English ,
French
From Brain Work to Behavioural Change
Around 1000 visitors and students from secondary
schools having Travel and Tourism as field of study vis-
ited the MITD Ecole Hôtelière Sir Gaëtan Duval annual
job fair which was held on Friday 18 May and Saturday
19 May 2012 in the MITD Gymnasium, Ebène, Réduit.
An official opening ceremony was done by the Director.
Eighteen major groups of hotels, tour operators and
spas were present namely; Four Seasons Resort Mau-
ritius, Lux Island Resort, Sugar Beach, Hilton Mauri-
tius Resort & Spa, Attitude Resorts Management Co.
Ltd, Solis Indian Ocean, Sands Resort & Spa, Tama-
rin Hotel, Intercontinental Mauritius Resort, Maritim
Hotel Mauritius, Starwood Mauritius, Le Labourdon-
nais Waterfront Hotel, Enl Retail Ltd (Voila Bagatelle
& Ocean Basket), Summertimes, H.V.M.S Club Med,
Henessy Park Hotel, Aanari Hotel & Spa.
The HR Team is tapping the Employment Market
The stakeholders had the opportunity to showcase
their various exhibits to the public, to communicate
their employment requirements, opportunities and
career development plans to potential employees. For
this occasion, Maritim promoted the skills of carving;
our Decoration was deployed to prick the interest of
the job seekers. Furthermore, on the spot interviews
were conducted with students and the general public
after which the HR Team captured details of approxi-
mately 200 applicants.
The kitchen of Chateau Mon Désir witnessed the crea-
tion of an exquisitely tasteful dish, orchestrated by Irish-
born Chef Nick Munier, under the critical eye of our
Executive Chef Eric Poutot.
The two immensely experienced Chefs enjoyed wine tast-
ing and an early dinner in the sumptuous décor of the Cha-
teau, sharing various pleasurable epicurean know-how and
spicy experiences, one during the Masterchef show and the
other across the globe before landing in Mauritius.
Nick Munier is best known as the maitre d’ of ITV’s prime-
time reality show Hell’s Kitchen. He is also co-owner of
Pichet restaurant in Dublin’s Trinity Lane. In September
2011, Nick began in his role as presenter of Masterchef Ire-
land, alongside Dylan McGrath.
Professional life
Nick began his career as a commis waiter in Le Gavroche
amongst other famous Roux establishments. In 1991, Nick
left his native London for Ireland to join the K Club in Kil-
dare, a Michelin star restaurant and home to the Ryder Cup
in 2006. From there, he began his 10 years working with
Marco Pierre White, one of Britain’s best known chefs and
a recipient of 3 Michelin stars.
In 2002, Nick moved to Dublin to join U2’s Clarence Hotel,
and Ireland’s only 2 Michelin Star restaurant, Restaurant
Patrick Guilbaud. Shortly afterwards he moved into the
world of consultancy, joining Conor Kenny & Associates.
He has also worked as Restaurant Manager in Peacock Al-
ley.
Currently Nick is working in his own restaurant, Pichet
along with his long time friend, chef Stephen Gibson.
When two European Chefs meet
on the Mauritian shores...
The objective was to offer graduating students, sec-
ondary students and the general public the oppor-
tunity to meet prospective employers in the tourism,
hospitality, leisure, hairdressing, beauty therapy and
massage sectors on the same platform.
Managers and middle managers
‘Train the Trainer’ Award Ceremony Lego real time serious play
English & French language courses
Recruitment and Selection
Maritim Chef Eric Poutot & Nick Munier
Text: Aswin Cahoolessur
Text: Valessa Chan
Text: Valessa Chan

5. Service Anniversaries
5 Years
LI WAN CHEUN KENNY CHEF DE PARTIE
LOKHUN ASHISH COMMIS DE CUISINE
LUTCHMANEN KESSAVEN COMMIS DE CUISINE
PUTTYAH VEEPIN CHEF DE PARTIE PASTRY
JEETUN BHAGWANTEE STEWARD
BEERBUL PARBHAWUTTEE STEWARD
JEETUN ANSUYA ROOM MAID
10 Years
CHEMMAH LUC LINDSAY ASSISTANT DECORATOR
LUCIE FRANCO DEMI CHEF DE PARTIE
BARONET MIKE STELIO COMMIS DE CUISINE
BEECHOOK ANAND LINEN HELPER
HOOLASH SHALYNEE FLOOR SUPERVISOR
ROOKMIN KAVIRAJ GARDENER GOLF
15 Years
GOOLJAR MANRAJ WAITER
UJOODHA OOTAMCHAND DEMI CHEF DE PARTIE
UJOODHA PARMATMA STEWARD
ROSICOURT JACQUELINE ROOM MAID
BOODHUN SABITA CLEANER
RAMLUCKHUN NEEIKESHWAR ELECTR ICIAN
MUNGUR MANOJ ASSISTANT FO MANAGER
AUGUSTIN DARIO HORSESTABLE & FARM SUPERVISOR
PHILIP FRANCOIS.E.LEWIS HORSE RIDING SUPERVISOR
DINRARY SUTTYADEO COST CONTROLLER
VEERAPIN CHRISTIAN PATRICK ASSISTANT DECORATOR
RUCKTOOA AJAY CHEF TOURNANT
GURBOO RAMWOWTEE CLEANER
GUNGOOA SASILA ROOM MAID
POINEN MARYSE ROOM MAID
CHUTTURSING RAJCOOMARSING GARDENER
KHOOSY ATMARAM GARDENER
LOCHUN DEVIKARANI GARDENER
MOTEELALL SEWCHAND GARDENER
RAMLOCHUN VISHWADEO GARDENER
RAMNEEHORAH NAGAH GARDENER
UNUTH DHANESHWAR GARDENER
SOOKAN DHARAMVIR GARDENER
GOOLAUP NUNDESHSING TRADESMAN
JULIETTE STENIO PAINTER
MCVEAY JOSEPH JIMMY TRADESMAN
MOMINE BREECH TRADESMAN
NEMORIN JEAN FRANCOIS TRADESMAN
RAMA ANOORAJ T.PLANT-S.POOL OPERATOR
REGNAUD MARIO JEAN C.S TRADESMAN
SOOBHUG PARASNATHDASS MASSON/TILER
TAMANIA DOOBDEV HANDYMAN
TAUKOOR CHAYTUN MAINTENANCE COORDINATOR
LUCHMAN HARRYDUTH DRIVER/MESSENGER
20 Years
QUARTER DECK BAR JOYRAM ASHWINA DEVI WAITRESS
QUARTER DECK BAR RAMBAJUN GURUDEV BARMAN
BEACH RAMDIN AKSHAY WAITER
KITCHEN CHITBAHAL ARSHAD NAS TRAINEE
KITCHEN NUNHUCK BHYE AFSAR CHEF DE CUISINE
KITCHEN ATCHIARAZE SONAM NAS TRAINEE
KITCHEN RAMLOCHUN SOORIAH COMMIS DE CUISINE
STEWARDING SEENARAIN NEELESH STEWARD
HOUSE KEEPING LUTCHUMON MAHENDRANATH HEAD HOUSEKEEPER
HOUSE KEEPING DHOOKEEYA DHARMANAND.V HOUSEKEEPING SUPERVISOR
HOUSE KEEPING JULEEMUN KAVIRAJ RAVI HOUSEKEEPING SUPERVISOR
HOUSE KEEPING LUCHUN JAYRAJ HOUSEKEEPING ATTENDANT
LANDSCAPING NEEDHOO RAKESH GARDENER
LANDSCAPING PATIENT RENOOKA GARDENER
LANDSCAPING RAJKOOMAR DHEERAJ GARDENER
MAINTENANCE NUIR SUNNY HANDYMAN
FRONT OFFICE AUMEERUN JUSVEER FRONT OFFICE ASSISTANT
FRONT OFFICE CHENGAPPA NAIDU SOVEETA FRONT OFFICE ASSISTANT
FRONT OFFICE GOPAL SHUNMUKH.K FRONT OFFICE ASSISTANT
FRONT OFFICE LINSI ARGENDRA NAS TRAINEE
FRONT OFFICE GOVINDA PRISCILLA ASSISTANT FRONT OFFICE MANAGER
FRONT OFFICE MERITE MARIE SCHELLA SENIOR FRONT OFFICE ASSISTANT
FRONT OFFICE MOHUN BHAVNA SENIOR FRONT OFFICE ASSISTANT
GUEST COMMUNICATION BERNARD AURELIE.L.K GUEST COMMUNICATION MANAGER
GUEST COMMUNICATION HURREECHURN KAVISH FRONT OFFICE ASSISTANT
SPORTS & ENTERTAINMENT EMERIT JAYA HOSTESS MINI CLUB
One Year Service Completion Award
Akshay Ramdin - Beach Jeshan Mauracheea - Restaurant Raj Jugoo - Housekeeping
Aneksha Emerit - Sports & Entertainment Juliane Hellman - Front Office Rajvanshsing Gangaram - Bar
Anesha Emerit - Sports & Entertainment Kavish Hureechurn - Front Office Ramawat Appa - Housekeeping
Anoushka Bulluck - Restaurant Kavita Kaneeya - Guest Communication Rekha Rengasamy - Restaurant
Ansouya Hoolash - Restaurant Kiran Govind - Restaurant Rekha Sookun - Housekeeping
Ansuya Jeetun - Housekeeping Kunal Luchmun - Bar Roopesh Doomun - Restaurant
Asha Gopaul - HR Lekranee Echamoye - Restaurant Sachin Mungur - Guest Communication
Aswina Joyram - Bar Linsi Argendra - Front Office Sad Sahebjan - Restaurant
Aurelie Bernard - Guest Communication Madhavi Nuckchadee - Banqueting Sanjay Caullychurn - Front Office
Avinash Hoolash - Front Office Manoj Mungur - Front Office Sasila Gungooa - Housekeeping
Bhamini Nutcheddy - Bar Mariella Mohanund - Housekeeping Silla Puran - Housekeeping
Brinda Dahari - Bar Maryse Poinen - Housekeeping Sovidah Chengappa Naidu - Front Office
Damien Labonte - Housekeeping Mike Govindah - Rooms Division Surekha Dhurumsing - Restaurant
Davina Jhoomuck - Restaurant Mooneshwaree Sungkur - Beach Surendra Bheekharry - Bar
Dharmajaye Awmee - Bar Mukesh Ramlall - Front Office Vasant Kumar Ramnauth - Restaurant
Dineshwarduth Bhuckory - Bar Narvada Ramlochun - Housekeeping Vasoodeven Chinapiel - Beach
Gurudev Rambojun - Bar Navinkumar Jaulim - Restaurant Vavi Munsaram - Kitchen
Hemant Kumar Poliah - Bar Neeraj Etwarah - Restaurant Ved Boojahwon - Banqueting
Hurrydeo Seewoopaul - Sports & Entertainment Nitish Gopal - Front Office Veeren Mooken - Restaurant
Ivanee Ramasamy - Front Office Omprakash Murichpersad - Bar Visesswar Munbodowah - Beach
Jaynarain Ramkaransing - Beach Pratima Ramburrun - Housekeeping Yogeshwaree Pursun - Restaurant
Jean francois Elladoo - Sports & Entertainment Priscilla Govindah - Front Office Jean Noel Minerve - Bar
Rahijit Ramkurrun - Restaurant
Guest Honour Award
Info: HR Department & Executive Secretary

6. We spent an amazing week here, my daughter and her
husband, together with my son and his partner. We
were five people spanning two generations, and we all
agreed it was the best holiday ever. We had 3 sepa-
rate rooms in different parts of the hotel, so there is
no question of us getting lucky with our rooms. The
excellent standard was consistent across all rooms,
which were spotless with ample supplies of towels and
all the toiletries you could want or need, not to men-
tion the fully loaded mini-bar, most of which was cov-
ered by the all-inclusive..
The location and facilities were far better than we had
expected; being in beautifully kept grounds and on a
pristine beach. Every detail has been thought of for
one’s comfort. We liked the departure lounge which
provided facilities, to the same superior standard, for
those who had checked out, but had a departing flight
“Superb All Round, Exceptional Staff”
Trip Advisor
“It’s really worth reading the latest notes during the last 21 days on Trip Advisor. Partly perfect; especially in French
and English market comments. We can read in between the lines that some of our focus-areas are improving i.e.
food quality BV, improvement at the beach service, arrival experience, friendliness etc.”, wrote Haje Thurau, our
General Manager
Maritim Mauritius is « likable » on Facebook
This month, “Maritim Hotel Mauritius” gets its profile re-vamped and publicised. Facebook cybernauts can show
their appreciation through the ‘like’ option on the Maritim page and by tagging our hotel label in their comments.
This platform enables Past, Current and Future Guests
to view, comment, advise, enquire and inform about
and over anything they fancy. Picture sharing gives ef-
fective visual feedback on the stay of our guests, who
use this mode of media, either to express their satis-
faction for their enjoyable and memorable stay by up-
loading the pictures directly on the page or like some
who have tagged pictures from their own albums.
The number of fans are increasing by 25% every week
; one of the reason that explains this impressive as-
cension is from the tagging feature, which gives the
possibility to the friends’ of our fans to get easy ac-
cess to Maritim Hotel Mauritius page. They in turn
become fans and incite their own friends to browse
on the page too.
Our growing popularity is being monitored by Moi-
ra Meo, PR & Communication Manager. « We have
reached a record-breaking 93 persons that have com-
mented over Maritim Hotel Mauritius and was the
search results of 2,245 ‘Facebookers’ in just a week! »
she said enthusiastically. This form of media has a lot
of potential.
So, if you aren’t a fan yet, look for us on ‘Maritim Ho-
tel Mauritius’ page and ‘Like’ us. It is that easy because,
don’t forget, we are now only one click apart...
Steeven Petit-Entertainment
Best Employee (February)
Daneshwar Deena-F&B
Best Employee (March)
Jonathan Babet-F&B
Best Employee (April)
Danesh Ramdhun-HR
Best Employee (May)
Hemant Kumar Poliah - F&B
Service Star Award (May)
Kavita Kaneeya-Guest Communication
Service Star Award (March)
Sachidhanand Caullychurn-Front Office
Service Star Award (April)
Steeven Petit-Entertainment
Daneshwar Deena-F&B
Jonathan Babet-F&B
Danesh Ramdhun-HR
Employee of the
Month
1st place
Steeven Petit - Entertainment - February
Daneshwar Deena - F&B - March
Jonathan Babet - F&B - April
Danesh Ramdhun - HR - May
2nd place
Rajkumari Narain - Housekeeping - February
Schella Merite - Guest Relation - March
Ramawat Appa - Housekeeping - April
Deoraj Beekharee - Maintenance - May
Sharvesh Jeetooa - Maintenance - February
3rd place
Daniella Labutte - Sales - March
Amit Poonye - Kitchen - April
Ouman Quedoo - F&B - May
New Management Colleagues
Norman Motala - Maintenance Manager
Valessa Chan - T&Q Assurance Executive
Moïra Meo - PR & Communication Manager
Staff Promotion
May - Daniella Labutte
Sales Assistant to Sales Executive
June - Priscilla Govindah
Senior Front Office Supervisor to Assistant Front Office Manager
Urvashi Beedessee-HR
Best Employee (June)
Sachidhanand Caullychurn-Front Office
Service Star Award (June)
Urvashi Beedessee -HR - June
Raj Jugoo - Housekeeping - June
Jayan Kumar Ramdhany - F&B - June
Urvashi Beedessee-HR Like us on our official page!
late in the day, so you could enjoy the facilities right
up to the last minute.
We had taken the all inclusive option, which was well
worth it with two hungry men on board. My daughter
is a Vegan and had no trouble finding food she liked
and could eat. The staffs were always willing to whip
up something for her if she wanted. There was such
an excellent choice of food, that everyone thoroughly
enjoyed their meals, whether in the restaurant, on the
beach or in the bar.
As for the service, it was impeccable. The staff could
not do enough for you, and always with a smile. From
the cleaning staff to the restaurants and the bar, these
gentle calm people were an absolute pleasure to deal
with. They were never in your face, but always there
when you needed them. Always willing and ready to
help. by Glenda of Montreal, Canada
Info: HR Department
Text: Valessa Chan

7. mation and a photo shooting service.
“What turned out to be tricky were the parallel serv-
ings amongst the main restaurant and the dinner
hosted under the Bedouin tent, setting up of themed
coffee breaks, prompt changes in the ‘classroom’
structure in the conference hall. Our team really had
to show admirable quality and vivacity of execution.
My special thanks go to Iven and his team for showing
ever readiness and constant energy in their output.”
Ultimately, the effort deployed by Jean Daniel and
his team was recognised by the guests. A positive
feedback from Mrs L. Appadoo, Head at the Gover-
nor’s Office read: “We are very appreciative of your
professional approach, your “yes” attitude and your
cool-mindedness in times when deadlines seemed
impossible to meet. You are what we would qualify
as a “force tranquille” keeping an encouraging smile
throughout the function. (…) You managed to realize
all our requests.”
Ever so humbly, Jean Daniel’s response was: “It was a
personal achievement and only workable through the
common participation of each individual, we realised
top-graded service quality delivery. With a team as
ours, I can’t wait to start on organising the coming up
big event.”
Hospitality expertise on show through team working
The Bel Greater Africa Region encompasses the Afri-
can continent as well as the Caribbean DOM-TOM
French overseas departments and territories, where
the Bel Group is the No. 1 cheese leader. Bel has a
strong presence in North Africa with three subsidiar-
ies and three plants in Morocco, Egypt and Algeria.
The Group depends on the 3,500 employees working
at its subsidiaries everyday to help its business develop
and expand. The rest of the countries and territories
are administered by an export team that relies on Bel’s
industrial infrastructures in North Africa and Europe
to serve its 45 markets.
The ‘19ème Conférence des Gouverneurs des Banques
Centrales des Pays Francophones’ and the ‘12ème Con-
férence du Club Bel Afrik’OM’ were held on the 24th
and 31st May during a Gala and a Hosted dinner at
Maritim respectively.
For theses events, the hotel endorsed substantial op-
erative effectives for the period from 24th May to the
3rd June, during which 73 pax dwelled in 66 rooms.
Jean Daniel Ross, Banqueting Manager, qualified this
project as “a Big Challenge” for himself and everyone
involved, directly or indirectly to realise it, especial-
ly the team members from the Banqueting, Food &
Beverage, Housekeeping, Kitchen, Front Office, En-
tertainment, Guest relation and Reservation depart-
ments.
To this effect, expert coordination and organisational
effort had to be constantly provided in order to trigger
massive and resourceful logistical, infrastructural and
customer service involvement and output. The per-
sonnel’s skills and competencies were tested out dur-
ing those 11 days. By the utilisation of cooperative and
supportive relational networks, they thrived to make
things work smoothly and professionally.
Efficiency and effectiveness made it possible to sustain:
7 workshops and their accompanying coffee breaks in
3 areas namely the Maritim Hall, Terre Rouge Room
and the Arsenal Room; 4 buffet lunches in Belle Vue
restaurant and under the ‘Bedouin’ tent on the beach,
2 set menu lunches at La Marée Restaurant; 1 buf-
fet dinner in Belle Vue Restaurant, 1 themed dinner
(Soirée Blanche) at La Marée and 1 hosted dinner at
Chateau Mon Désir; 2 hosted pre-dinner cocktails
(open-bar) at the Pool Garden and Ruins of Balacla-
va; beach games and boat-house activities; 2 personal
sports coach session; 1 strolling band show and 1 live
jazz band show; 1 F&B package demonstration with
BEL Products, 1 sega show around a bon fire; DJ ani-
Maritim has been playing a decisive role in the devel-
opment of Germany’s hotel industry since its found-
ing in 1969 and the country’s best known hotel chain
now enjoys an international reputation. The compre-
hensive portfolio includes centrally located city ho-
tels, conveniently located airport hotels, coastal beach
resorts, lakeside family hotels, course-adjoining golf
hotels and parkland spa hotels.
One of the ingredients for Maritim’s recipe for suc-
cess is its emphasis on wining and dining. Depending
on which hotel they stay in, guests can enjoy Japanese
sushi, Arabian maza, Turkish Gözleme or the culinary
excellence of an award-winning Michelin star restau-
rant. A perfect start with Maritim means having a
sumptuous breakfast buffet.
As a family owned and run company, Maritim under-
stands the decisive role each and every employee has
to play in its ongoing success. The company invests in
itself by investing in its staff - with apprenticeships,
advanced vocational training and the workplace in-
centives that keep top people with the company long-
er.
The company’s portfolio has also experienced rapid
international expansion in the last decade, backed by
Maritim Hotel Travel Services - a full service IATA li-
censed travel agency which also provide holidaymak-
ers and businesspeople with competitive flight prices,
airport transfers and hire cars.
Maritim established HMS International Hotel GmbH,
a company that focuses on acquiring management
contracts for hotels overseas. The list of destinations
abroad now flying the Maritim flags includes Egypt,
China and Turkey. HMS ensures the transformation
of new hotels goes far beyond branding measures.
Staffs undergo intensive vocational schooling and ad-
vanced training, operational procedures are evaluated
and modified where necessary, menus are scrutinised
and marketing avenues explored.
A little bit of history
Jean Daniel Ross and guests
Maritim’s portfolio expansion also consists of creat-
ing new hotels. The company’s architectural and en-
gineering firm, Reinhardt & Sander. One of the main
advantages for Maritim of being able to draw on this
valuable resource ‘in-house’ is speed and cost. Con-
struction of the 410 room luxury congress hotel in
Bonn for example, earned a place in the Guinness
Book of Records.
In this fast paced age, while globalisation opens the
door to whole new worlds of possibility, it is still the
intelligent, thought-through strategies combined with
vision that stand the test of time. Maritim’s ongoing
success throughout the last four decades is proof that
‘accommodation and meetings under one roof’ is a
winning concept.
In line with Maritim’s strategic analysis of develop-
ing markets, the company is pushing full steam ahead
with its international expansion plans. Maritim con-
tinues to plan with innovation, creativity and inex-
haustible drive.
The future can begin - Maritim is ready!
Maritim Hotel Wuerzburg
Maritim Hotel Frankfurt
Text: Valessa Chan Info : www.maritim.com

8. Beyond our coastal reefs…
Environmental Conservation Award
The Egyptian Maritim Jolie Ville Golf & Resort in Sharm
El Sheikh has just received certification from Moody In-
ternational for its environmental management system
in accordance with the ISO 14001 standard.
To receive this internationally accredited ISO 14001
certificate, companies must provide proof of a struc-
tured environmental management system verified by
an external agency.
In countries such as Egypt, in particular, careful han-
dling of natural resources is of paramount importance
and it is a particularly noteworthy achievement of
Maritim Jolie Ville Golf & Resort to have been award-
ed an ISO 14001 certificate. “This can only be achieved
when all employees believe in the importance of envi-
ronmental conservation and when, as a team, all pull
in the same direction,” enthuses General Manager
Mootaz Soliman, who is proud of this accolade.
The modern five-star hotel complex in Sharm El
Sheikh, which has been part of the Maritim portfo-
lio since 2007, has 418 rooms and suites, a luxurious
wellness & spa centre and its own golf course. The ho-
tel has received numerous rewards in recent years: Af-
rica’s leading golf resort (2011), Egypt’s leading con-
ference hotel (2011 and 2010) and Egypt’s leading golf
resort (2009 and 2010). In addition, the Maritim Jolie
Ville Golf & Resort has also been awarded ISO 9001
certification for its quality-management system.
Hints & Tips
Remove carpet stains
You dropped a great dish of sauce on the carpet! Do
not take the time to worry anymore. Take those 5 easy
steps and Act Quickly!
Step 1: Scrape solids.
If you dropped something that was solid, scratch as
much as you can, taking care not to continue rubbing
something on the carpet to remove carpet stains.
Step 2: Blot liquids.
The operational here is to absorb the liquid, and nev-
er rub or try to erase it.
To blot the liquid, just take a piece of white paper
towel or clean cloth and place it directly on the stain
and that’s how you can remove carpet stains. Take
the paper towel spot after a few seconds, and replace
it with a new one. Repeat the process until the excess
liquid is absorbed as possible.
Step 3: Use water.
For tougher stains, you must use water to remove
carpet stains. Apply water on the cloth, wring it until
it does not drip and blot the stain that you did for the
previous step.
Step 4: Use carpet stain remover.
If the water does not cut it, you might want to try
specially formulated carpet stain cleaner. Treat the
stain and then soak it, rinse with water and repeat
until most of the stain is removed. If you do not have
a stain remover, you could do a combination of two
drops of dishwashing liquid in a cup of water.
Another way to make your own stain remover is to
combine one part white vinegar with two parts of
cold water in a spray bottle. Spray this solution on
the stain and blot as described above and you can re-
move carpet stains. Another alternative is to use soda
to treat white spot.
Step 5: Dry the stain.
After treating the stain with water, soda or carpet
cleaning, make sure you use dry paper towels fresh.
Remember, the key is there to act fast to remove car-
pet stains! Good luck!
Quick Crossword No.01 Sudoku No.01
Solutions in next edition
Potatoes Salad
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Ingredients:
6 medium russet potatoes, peeled, quartered
3 green onions, white parts only, minced
1 cup mayonnaise
2 tablespoons cider vinegar
1 tablespoon mustard
1 1/2 teaspoons salt
1/4 teaspoon cayenne
1/2 teaspoon sugar
3 eggs, hard-boiled, chopped
1 cup celery, diced
Preparation:
1. Boil potatoes in salted water until just tender, drain
well, and let cool to room temperature. Cut into
1-inch pieces and add to a large bowl.
2. In a smaller bowl mix all the other ingredients,
except the eggs and celery. Add to the potatoes, add
the eggs and celery, and combine with a spatula until
everything is mixed. Chill in the refrigerator for at
least one hour before serving.
Text: Valessa Chan
Text: Valessa Chan
Text: Eric Poutot

9. Welfare is the provision of a minimal level of wellbeing and social support for all. A new committee has seen
light on June 21st, reuniting at least one representative from each department, whom are known as, ‘Welfare
Ambassadors’. The duties of the ambassador are basically to facilitate communication, promote and organise
activities to improve and innovate welfare amenities for the hotel staff. The team has shown enthusiastic and
efficient input and is being led by Iven, Sports and Entertainment manager, Priya Deonarain, HR Executive and
Valessa Chan, Training and Quality Assurance Executive.
The ambassadors for this committee are:
Welfare Committee
For the proper management of in-coming activities each of them has been assigned with specific duties:
Amongst the list of proposed activities, the first set of projects
which are being tackled by the Committee concerns the Team
Building, Staff Canteen facilities and sensitisation programme,
Staff washrooms maintenance, Indoor activities, Communica-
tion and Information conveniences, monthly staff birthday party,
monthly staff award ceremony.
In the pipeline, coming up projects will also be addressed, relat-
ing to Outdoor, Social, Sports and Health activities.
Welfare Committee Meeting
Text: Valessa Chan
Suggest your own corner in the next edition:
Featured articles such as hints and tips, jokes, etc…
Contact: Valessa Chan, Maritim Training Centre