Monthly Archives: September 2015

Research: Practices and Trends in Culinary Management

Abstracts of research papers published by our faculty on various aspects of culinary management.

Sharma, Sanjay (2012), Gastronomic Tourism in Old Delhi: Built, Living and Natural, Volume 9, Issue 2, Autumn-Winter 2012.

Purpose of Research

The street foods of India form an integral part of its living heritage, with family owned restaurants offering food prepared using authentic recipes passed on generation to generation. Despite the popularity of international and fusion cuisines in India in recent years, the regional street foods are extremely popular amongst the local residents as well as tourists. It is important to explore how this living heritage resource can drive regional development and help revive the local heritage and culture. A case study of the street foods of Old Delhi was undertaken to analyse these inter relationships and suggest possible sustainable approaches.


Munjal, Sandeep and Sharma, Sanjay (2012), Applying innovative food cost management practices in inflationary times: Indian budget restaurant segment experiences, Worldwide Hospitality and Tourism Themes, Emerald group publishing limited, Vol. 4, No. 5.  

Purpose of Research

In the Indian context with an extended phase of high food inflation impacting the hospitality sector, there is a need for coping mechanisms to protect the business bottom line and maintain revenue growth. This need is even more pronounced within the budget restaurant segment. There is limited research that identifies the approach and innovative practices that food and beverage profit centres (hotels and restaurants) can deploy to handle the impact of the identified macroeconomic variable. The purpose of this paper is to probe the general approach and innovation that the budget segment may have used to survive the impact of a sustained increase in prices of food products and related raw materials.


Munjal, Sandeep and Sharma, Sanjay (2013), Culinary Heritage: A potential socio economic value driver: The Chandni Chowk Experience: research paper presented at International conference on services management at Cyprus.

Purpose of Research

For a nation as rich in culture and heritage as India, it is but expected that the same richness will find expression in its food as well. Our culinary heritage and its diversity are well recognised, but does it have the potential to act as a value driver that renders sustainability to both the traditional food and its producers, ensuring its continuity to future generations? Can it be deployed as an asset that turns locations into culinary destinations? The purpose of this research is to probe the commercial expression of culinary heritage and determine if the same can emerge as quintessential socio-economic value creator.


Sharma, Sanjay. (2014) Sustainable Culinary Practices’, Jauhari, V. (eds), Managing Sustainability in the Hospitality and Tourism Industry, New York, Springer.

Purpose of Research

The study explores the potential to transform culinary professionals to act more sustainably. It covers current practices from hotels and restaurants and suggests ways of making a kitchen “Green Kitchen”. The study incorporates ideas from industry practitioners in leadership operational positions. This chapter illustrates the potential to transform culinary professionals through adopting ways discussed and examples cited in the chapter; it also highlights the challenges faced by the professionals while implementing them. Sustainability is a multidimensional aspect, which is perceived to be a reunion of environment, society and economy in varying proportion. These dimensions are coupled with Hospitality and Tourism businesses since ages. Food and Beverage being a core function of the hospitality business contributes significantly to the society and economy at large; however, it also consumes significant natural resources from the environment. In essence culinary sustainability is the use of culinary recourses responsibly which are discussed further in detail.


Sharma, Sanjay and Sharma, Savita (2015), Understanding Pithoragarh’s Cultural Jewel: its Fairs and Festivals, Worldwide Hospitality and Tourism Themes, Emerald group publishing limited, Vol. 7, No. 4.  

Purpose of Research

The study explores the potential of fairs and festivals organized by the city, reasons to celebrate, its impact on the socio-economic well being on local people, vendors and visitors. It highlights the challenges faced in organizing the fairs, scope to improve and ways to popularize the regional culture and cuisine. 14Pithoragarh is not yet popular as a common tourist destination though loaded with splendid nature that offers best view of the 15Himalayas with some of the finest glaciers in the world blessed with a cool climate almost round the year. The study would help to project Pithoragarh as a potential tourist destination known for its fairs and festivals. It would also facilitate visitors to acknowledge regional traditions and its cuisine.


 

New Workshops Planned for Programme in Hospitality Management & Leadership

We’ve arranged a set of interesting workshops this year – some for our students and some for corporates or individuals. These workshops will not only help provide insight into various aspects of the Hospitality Industry but also give a hands-on experience to the participants.

Assessment Center: The students will undergo a stimulated session of the generic interview process as held by most of the hospitality recruiters. They are given a slight taste of Group Discussions and Personal Interview process which gauge introspective and technical knowledge of an individual.

Hotel Visit: The students are introduced to the environment of a hotel. They would get to spend some time in a hotel and be introduced to the rooms and F&B outlets and will also learn about the products the hotels have to offer to the guests.

Visit Flight Kitchen: A flight kitchen is different to any regular hotel kitchen since it produces food in quantities that no hotel would. The whole setup and operations of a flight kitchen are different and it excels depending completely upon the quality and efficiency of planning. The visit would expose the students to this fascinating world and open their eyes to a new basket of career opportunities.

Session on Hospitality and Superior Customer Service: A hospitality professional will be invited to come to the campus and provide students with an insight on the importance of achieving Superior Customer Service and how it is the backbone of a long term profitability of a hospitality business.

Session on Career Aspects in Tourism: A guest lecture is planned with an experienced sales professional from the Tourism industry to help students understand and be exposed to career and growth opportunities in Tourism.

Round Table for Food and Beverage Professionals: Leaders from food and beverage sector will be invited to attend a round table which will aim at gathering first hand information on changing trends and latest developments in the industry. This information would be used for further research.

Session on “Explore Yourself”: A Psychologist will be invited to give a guest lecture to students. The students would learn the importance and ways to introspect and understand their strengths and weaknesses to help make better career and progress related decisions.

Influence of Media on Food Taste: A guest lecture will be delivered by a food connoisseur to help students understand perceive the role of media in altering and modifying the perceived and actual food taste.

Trip to Purani Dilli: A trip to Purani Dilli will be organized to present students an opportunity to explore and experience the rich culinary history embedded in the small gullies serving delectable curries and kebabs.

Workshop on Wine and Bartending: A workshop is planned for all the wine and bartending enthusiasts in the near geographical location. The session will help them familiarize with the basic knowledge and know-how of wines and beverages. The workshop will be delivered by in-house faculty.

Workshop on Dining Etiquettes: A paid one-day workshop will be organized for the corporate which will educate them about the social rules and laws of how to behave and conduct yourself during official/formal dinners and Luncheons.

Workshop on HACCP: This will be a paid workshop for hospitality professionals. The participants will be taught the principles of Hazard Analysis Critical Control Point and its application in Food and Beverage handling and processing. The session will be delivered by Chef Sanjay.

Programme in Hospitality Management & Leadership (PHML): Introduction to the Curriculum

The hospitality industry is becoming highly professional and competitive. Today, hospitality professionals are expected to know about and be able to deliver on more than one aspect of the business.

We have designed our PHML keeping the demands of the industry in mind. Our PHML students can expect to learn the following skills during the course.

Food Production- Basic Skills: The module is divided into two semesters and aims to equip students with basic skills required to work in the Professional Kitchen. Students are exposed to multiple cuisines, and get an opportunity to work with leading chefs.

Food and Beverage Service Operation-Basic Skills: The module is divided into two semesters and aims to equip students with basic skills required to work in the fine dining restaurants. Students will learn about wines, typology of alcoholic beverages and gain understanding of various types of service approaches with respect to food and beverages.

Accommodation Operations-Front Office Basic Skills: The module run over two semesters aims to equip students with basic skills required to manage ‘front office’ related functions like reservations, bell desk, reception, information and travel desk.

Accommodation Operations-Housekeeping Basic Skills: The module is focused on housekeeping skills that are a critical component of any hospitality operation. Students will gain knowledge required to manage the function and get hands on experience on the various aspects of housekeeping.

Word Processing and Spreadsheet Skills: The module is an useful platform to get our IT skills oriented for real life professional use.

Understanding Hospitality Business: The purpose of the module is to provide an introduction to the concept of hospitality, the nature and scope of the hospitality industry, and to recognize the skills that are necessary to build a career in hospitality, including a ‘service focus’ and a capacity to innovate.

Effective Business Communication: The purpose of this module is to enable students to communicate effectively in business settings, to teach them effective presentation skills, and to prepare them for the workplace.

Fundamentals of Hospitality Accounting I: The module is aimed at building an understanding of basic financial and management accounting to support their appreciation of the way businesses function, control their operations and report on their performance. This is critical for learners to analyze, evaluate performance and make effective decisions.

Introduction to Hospitality Marketing: This module aims to develop students’ understanding of how to manage the marketing function for a hospitality or tourism multi-unit, multi-product business. It explains the role of planning, and the development of marketing strategy in branded companies.

Critical Thinking Skills: This module aims to build on students’ factual knowledge gained from prior business studies by encouraging them to develop a critical perspective on business and management through a social constructivist approach to learning and the use of problem-based learning techniques.

Food Production and Culinary Art-Advance Skills: Drawing on relevant management principles and techniques, students will acquire an understanding of the skills and knowledge necessary for successful management within food and beverage production operations. This module builds on the foundation module.

Food and Beverage Service Operations Advance Skills: Drawing on relevant management principles and techniques, students will acquire an understanding of the skills and knowledge necessary for successful management within food and beverage service operations. The focus of the module shifts from service basics to aspects like menu engineering, f&b cost control and management of complex operations.

Managing Customer Experience: The module is designed to enable learners to understand the dynamics of engagement with customers through a set of tools for communicating. Customer retention is a critical success factor and the same depends heavily on managing the customer experience.

Hospitality Human Resource Management: The module is designed to develop an understanding of the labour markets and the composition of the labour force in the hospitality industry. Given the service focus of the industry, an ability to manage human resource is critical to avoid turnover.

Financial Management for Hospitality Sector: This module aims to explore the financial parameters of business decision making. Students will explore how businesses make choices based on financial constraints. This skill set is a key deficiency among hospitality managers that the module aims to eliminate.

Emerging trends in the Hospitality Industry: The module will require students to conduct research, develop an understanding of key trends that are emerging in the sector and discuss how the businesses should respond.

Supervised Work Experience: The practical element of a supervised work-based learning experience which leads to the acquisition and development of professional and technical skills through an on the job engagement with all the skills acquired during the programme.

Food Production Management-1&2: The focus shifts from the operational skills to application of management fundamentals, with an effort to build learner capacity to independently manage a complete operation, including all aspects like human resource, budgeting, planning, reviewing performance and making decisions in view of outcomes.

Food and Beverage Services Management-1&2: The focus shifts from the operational skills to application of management fundamentals, with an effort to build learner capacity to independently manage a complete operation, including all aspects like human resource, budgeting, planning, reviewing performance and making decisions in view of outcomes.

Accommodations Management-1&2: The focus shifts from the operational skills to application of management fundamentals, with an effort to build learner capacity to independently manage a complete operation, including all aspects like human resource, budgeting, planning, reviewing performance and making decisions in view of outcomes.

Luxury Management: The module will enable students to understand the difference in how the luxury segment in hospitality is to be managed differently, and how the customer expectations are quite different.

Hospitality Revenue Management: The module combines the study of revenue management processes with financial management methods that are designed to convert revenue into profit. For a sector where demand-supply shifts are common, a perishable inventory needs to be managed by deploying a scientific approach to pricing.

Hospitality Events Management: The module aims to provide students with a hands-on experience of project/event management in the context of the food-service industry. Working in small teams, students will acquire the skills and knowledge necessary to plan, organise, execute and evaluate a themed restaurant event within the realistic work environment.

Hospitality E Business: An exploration of the business issues related to using Internet and Internet technologies for conducting business. The module investigates such issues as customer relations, business to business relations, new business models and organisational forms, and management and marketing in the global, multicultural and legal Internet environment.

SWE Project Reports: The module is designed to enable students to demonstrate their professional, technical and transferable management skills gained from supervised work experience in a hospitality or tourism organisation. Students are required to evaluate current organisational practices using appropriate management theory. Evidence of reflective thinking and self-development are an integral part of this module.

Entrepreneurship in Hospitality: The module will combine an academically grounded and practical approach to entrepreneurship. By engaging with theories and concepts within the industry context, it will consider both academic findings and the reality of the operating environment.

Environment Management: The module that introduces students to the concepts of environmental management and sustainability as they apply to the hospitality and tourism industries.

Hospitality Events Management-Implementation: The module aims to provide students with a hands-on experience of project/event management in the context of the food-service industry. Working in small teams, students will acquire the skills and knowledge necessary to plan, organize, execute and evaluate a themed restaurant event within the realistic work environment.

Career Planning and Self Awareness: The module will allow students to reflect critically on the qualities and competencies required for graduate-level employment. The module will require students to evaluate career prospects for specific management positions in the hospitality or tourism industries. Building awareness about self is an integral part of the module.

Know more about the course here

Research: Conception of Sustainable Accommodation Practices in Hotels

Abstract of the subject research paper authored by our faculty Anjana Singh and Bandana Rai, which has been published in the book Managing Sustainability in the Hospitality and Tourism Industry – Paradigms and Directions for the Future.

The objective of the research is to outline and congregate sustainable accommodation practices through extensive in-depth literature review and critical content analysis of best sustainable accommodation practices in the Hospitality sector in Domestic, International and Independent units.

For the purpose of the research, important and common elements were grouped together and a framework was developed for continuous and successful implementation of green practices in lodging establishments. To congregate the information from literature and industry and to understand the gaps and challenges, the framework was further verified and tested on selected hotels.

Findings from this research highlighted the level of awareness and initiative among hotels with respect to sustainability of accommodation practices in the Hospitality industry. The researchers further recommended the 31’s Framework of Accommodation Sustainability (FASM). They also found that some of the industry reports did not support and share the practical challenges at different stages of sustainable practices.

This research will allow many operators and important stakeholders of hospitality sector to initiate and execute sustainable accommodation strategies.

Research: Sustainable Restaurant – Current Perspectives and Way Forward

Abstract of the subject research paper authored by our faculty Sandeep Munjal and Rumki Bandyopadhyay, which has been published in the book Managing Sustainability in the Hospitality and Tourism Industry – Paradigms and Directions for the Future.

Business environment today plays a significant role in creating sustainable wealth in the society. The purpose of this research  is to identify and build a set of sustainable indicators that will help the restaurant sector to maintain sustainability, derived extensively from a blend of review of past studies conducted in this area worldwide and practitioner’s insights to develop a pathway of embedding green in restaurant operations.

An extensive review of studies helped the authors to comprehend the green management practices at restaurants. The study aimed to develop a framework for progressive improvement on sustainable practices considering the variables viz., people management, employees, vendors, customers, raw materials, chemicals, facilities, utilities and energy. The model has made an attempt for value addition of sustainable management and practices at restaurants. The study deliberated to focus on a typical case of Hauz Khas village, Delhi, India; its adverse impact on environment in restaurant operations. Through this case study, the researchers were able to make an attempt to identify the deliverables of the sustainable approaches of 5 star deluxe hotels, mid scale 3-4 star hotels representing international and domestic chains, four stand alone restaurants were part of this study in Delhi-NCR, India.

The findings from the study suggests a fabulous prospect for restaurant operators to pursue and implement sustainable policies and practices that leads to cost savings, branding and a constructive mark on the environment. However, this is only possible with a combined effort from all the key stakeholders viz., Restaurant owners, management and employees, Government and Customers.

 

Research: Sustainable Culinary Practices

Abstract of the subject research paper authored by Sanjay Sharma, Vedatya Institute,  which has been published in the book Managing Sustainability in the Hospitality and Tourism Industry – Paradigms and Directions for the Future.

The research explores the potential to transform culinary professionals to act more sustainably. It covers current practices from hotels and restaurants and suggests ways of making a kitchen “Green Kitchen”.

It incorporates ideas from industry practitioners in leadership operational positions. This research illustrates the potential to transform culinary professionals by adopting ways discussed and examples cited in the research; it also highlights the challenges faced by the professionals while implementing them.

Sustainability is a multidimensional aspect, which is perceived to be a reunion of environment, society, and economy in varying proportion. These dimensions are coupled with Hospitality and Tourism businesses since ages. Food and Beverage being a core function of the hospitality business contributes significantly to the society and economy at large; however, it also consumes significant natural resources from the environment. In essence culinary sustainability is the use of culinary recourses responsibly which are discussed further in detail.

Research: Heritage Communication and Sustainable Tourism

Abstract of the subject research paper authored by Gaurav Tripathi, Vedatya Institute, and Sandeep Munjal, Vedatya Institute. The paper has been published in the book Managing Sustainability in the Hospitality and Tourism Industry – Paradigms and Directions for the Future.

This research aims at discussing the importance of communicating the need for deploying sustainable measures at heritage sites. Since tourism is a service therefore, there is an enormous need to appreciate that the tourists are the co-producers of tourism services. Thus, the communications made to the tourists are ultimately aimed at achieving economic sustainability.

Aimed at promoting the sustainable heritage value of tourist sites for potential tourism usage, this research is based on review of literature bonded with a case study on City Palace Museum, Udaipur. The case discussion of the heritage site and recommendations made about the sustainable tourism practices are the results of the ongoing research project at the site.

The research discusses a blend of theory and practice, which is aimed at the sustainable practices at heritage sites. Although sustainable practices exist across various tourist sites, a great deal of support from the tourists is required. This can be done by making them aware about the best practices aiming at sustainability.

This research would find interest among the tourism practitioners on the practical side while the tourism researchers would find this useful in deriving new research directions. Government organization related to tourism would find useful in making nationwide policy decisions.

Research: Sustainable Tourist Destinations – Creation and Development

Abstract of the subject research paper authored by Prof. Sandeep Munjal, Vedatya Institute, and Prof. Parul G. Munjal, Sushant School of Art and Architecture, Ansal University. The paper has been published in the book Managing Sustainability in the Hospitality and Tourism Industry – Paradigms and Directions for the Future.

A sustainable tourist destination is one that ensures the continuity of its natural and cultural resources, along with being socially and economically viable. While the market forces represent commercial viability concerns, it is imperative that long-term goals are set for destination development that enable sustaining the very cultural and natural resources that make the destination unique. Economic leakages and insensitive development dilute the positive environmental, cultural and socioeconomic impacts, resulting in an adverse effect on sustainability at large.

There is a contrast between the developed and developing world in terms of role played by government versus private investments providing or facilitating infrastructure, services and facilities that are critical for tourist destination creation and development. It is imperative that these challenges be understood and solutions found that focus on along-term sustainable approach, rather than short-term gains.

This case study brings out the various issues and approaches that can help get an overview of the current scenario with respect to tourism destination development. The success achieved by certain destinations, though true to their own unique contexts, can guide and inspire others to emulate those practices that are relevant for them and be driven to seek their own unique solutions.