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                    Announcing the launch of curated collection of India's finest 25 luxury boutique hotels, covering Mumbai, Bangalore, New Delhi, Gurgaon, Hyderabad,  Pune, Chandigarh, Siliguri, Gangtok, Srinagar, Manali, Jaisalmer and 7 beautiful boutique resorts in Goa covering all the fabulous beaches and waterfronts -- Candolim, Baga, Anjuna, Vagator, Morjim, Colvale and Britona. Svenska Design Hotels enter TripAdvisor Hall of Fame by winning TripAdvisor Certificate of Excellence for the 7th consecutive time, awarded top 1% hotel every year since launch - 2012, 2013, 2014, 2015, 2016, 2017, 2018. Svenska Bangalore launches new and expanded menu for Global Buffet with 16 starters & live counters. Enjoy daily Happy Hours at Svenska Mumbai and Bangalore. Freshest breads, bakes and cakes made daily at the Svenska Delicatessen. Various spaces for banqueting, conferencing and private parties, with gourmet food & beverages from specialty restaurants.

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Careers

Learning

 

Svenska follows the western philosophy of a flat organisation, with a strong focus on learning and developments for its people, thereby providing them with both horizontal as well as vertical growth opportunities.

 

Apart from various external programs delivered by industry experts, Svenska has two main internal learning initiatives:

 

Leadership Development: The Guest Services Programme

 

This is a 3-year Management Training Programme covering all the major operational and support departments, including Front Office, F&B Service and Butler Services. The trainees go through rigorous theoretical and practical training in each of the functions, developing and fine-tuning their technical expertise in the first two years. The trainees are also exposed to all the support functions such as finance & accounting, human resources, engineering, sales & marketing, etc.

 

As part of Svenska’s experiential learning program (based on adult-learning principles), each classroom session is followed by a hands-on practical project, which enables the trainees to implement and execute their learning, thereby translating it into life-long skills and knowledge that enhances their competence and ability to add value in the workplace.

 

In the third year, the focus shifts to develop managerial and leadership skills. The objective is to create a “complete hotelier” who is not just familiar with all the departments and functions within a hospitality operation, but can also lead, manage and motivate teams.

 

Leadership Development: The Food Production Programme

 

This is a 3-year Food Production Programme which covers the major sections of the Kitchen. The trainees go through a rigorous theoretical and practical training in each of the sections for the first two years and then get managerial and leadership training in the third year. Much like the Guest Services Programme, the focus is on “learning by doing”, which is the most effective method of developing skills in adults, who typically don’t learn effectively via classroom instructor-led sessions alone.

 

At the end of the third year, the trainee has comprehensive knowledge in not only cooking and food-related topics, but also has exposure to concepts like food costs, menu planning, marketing Initiatives for restaurants and bars, innovative F&B concepts, etc. Upon successful completion of the respective programs, the trainees are given certificates and absorbed into the managerial cadre of the organization. Star performers are recognized and rewarded with faster career path and higher compensation increments.

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