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[UAE, 4 November, 2014] - The Dubai World Hospitality Championship 2014 (DWHC 2014) witnessed the usage of smart technology during the arbitration of the several competitions held over the 3-days event. The series of examinations to select the jury committee which were conducted at Za'abeel Palace Hospitality headquarters under the supervision of DWHC Supreme Committee members, focused on key criteria, namely those jurors must be of Emirati nationality with a wide expertise in the Emirati cuisine.
Aisha Al Manna'i, Judge at DWHC, said: “The Supreme Committee has conducted a series of examination to select the jury of national veterans who have deep knowledge of the Emirate's distinctive tastes, rich heritage and home-made ancient recipes and dishes. The Committee was committed to select a jury of Emiratis of high-level taste and experience in cooking, including housewives of over 50 years old, this reflected our support to the local efforts which aim at developing national cadres and encouraging their involvement in international events. Al Manna'i concluded.
The arbitration process at DWHC 2014 was based on various criteria, including taste, preparation, time, quantity of food, presentation, cleanliness, color, smell and coherence. Smart and electronic equipments based on smart arbitration application and program will be used.
The arbitration-based committees are composed of the Jury, the Monitoring Committee and the Audit Committee. The role of Monitoring Committee is carry out rounds on the kitchens of participants and find out their needs, monitor all raw materials that the contestants bring to the kitchen before the start of the competition, monitor the performance of the participants and their compliance with the rules and conditions of the competitions, as well as to monitor the end of the competition time. As for the Audit Committee; they are tasked with entering codes and results and make sure the judges assess the participants, as well as to put the results in the arbitration system.
DWHC 2014 was organized by Za'abeel Palace Hospitality in cooperation with the World Association of Chefs Societies (WACS) and The Emirates Culinary Guild (ECG), and with the support of Mohammed bin Rashid Establishment for SME Development, Dubai Press Club, Emaar Properties and Flydubai. The event took place on a 25,000 sqm area across four halls in Dubai World Trade Centre, including Sheikh Saeed Halls (1 – 2 - 3) and Arena Hall, which has the capacity to welcome over 10,000 visitors a day.
Posted on www.godubai.com
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