Research : Understanding Pithoragarh’s cultural jewels: its fairs and festivals

India has many undiscovered tourism & cultural jewels which are still waiting to tap their cultural potential. One such hidden gem is Pithoragarh.
Set amidst breath-taking natural scenario and holy spots, Pithoragarh is a significant hill station in Uttarakhand but not yet popular as a common tourist destination. It is one such city that can claim tremendous potential to be one of the main tourist attractions in the future due to numerous fairs and festivals that are organized every year to demonstrate its authentic traditions, cultures and rituals. Many fairs & festivals such as Jauljibi Fair and Thal Fair, Uttarayani Fair, Bhitauli, Harela, Phool Dei etc if projected properly at a national level can become the main attraction for the tourists and can create a greater impact on local people’s economic condition.
This research paper by Sanjay Sharma (Department of Hospitality, Vedatya Institute, Gurgaon) and Savita Sharma (Ansal University, Gurgaon, India) explores festivals and fairs of the city and their economic impact on local people, vendors and tourists.

Understanding Pithoragarh’s cultural jewels

Research: Fairs and Festivals in India: The Cultural and Economic Potential

India is a highly spiritual country with a rich cultural heritage. Fairs and estivals are at the heart of people’s lives in India. The numerous and varied festivals that are held throughout the year offer a unique way of seeing Indian culture at its best. The festivals like Holi, Diwali, Onam etc have not only a key cultural and social value, but also an undeniable economic impact.

​This research by Sandeep Munjal (Vedatya Institute, Gurgaon, India) and Vinnie Jauhari (Microsoft Corporation, New Delhi, India)  reviews the opportunities created by the various festivals and fairs.

Fairs & Festivals Research Paper

 

Admission Notification for Post Graduate Program in Event Management

Event Management Course Admission Notification

A Preview of the Post Graduate Program in Sales and Marketing Management

Program objective

This program aims at providing an in depth knowledge and understanding of the ‘Sales & Marketing’ Function’ with a focus on the service industry. The modules are designed to equip students with a thorough insight of all the related elements which essentially enable them to discharge the role of a sales executive and eventually as a sales and marketing manager. The program will focus on the operational, as well as the non-operational facets. Aspects like buyer behaviour, market research; sales promotion techniques, financial analysis, fundamentals of personal selling, understanding of revenue management and online marketing will be embedded in the curriculum. The program is targeted towards students with a Bachelor degree in any field with an aspiration to become a ‘sales & marketing manager’.

Program structure

The program is spread over three semesters and will cover the following subjects.

A brief snapshot of the modules of the program is given below – 

Fundamentals of selling (basic skills)

This core module aims to build an understanding of the selling process and the skills that any sales person must have to perform in the field. The module continues into the second semester (advance skills) to build on the foundations laid in the first semester. From prospecting to qualifying to handling objections, the module delves on the core components of a typical sales cycle. The importance of planning as a tool that helps in setting challenging yet realistic goals and then working to achieve them through an understanding of territory management is a part of the desired learning outcomes of this module. Communication and listening skills are interlinked with the role of a sales person as a core competency for successful selling.

Fundamentals of selling (advanced skills)

This advance module aims to build upon the basic module to build competencies that would enable a sales executive work towards a larger role as a future sales manager, expected to lead a team of sales executives.  In a dynamic marketplace, the strength of the selling arm of a business is a critical success factor. Skills like delegation, time management and teamwork are critical attributes required in any sales person. Being able to motivate peers and subordinates to achieve goals, assessing performance in a structured manner and making appropriate decisions based on the same are also skills that are discussed in this module. The module offers a macro perspective on the function that should allow a sales person to view a sales manager’s role with certain clarity.

Financial Skills for Profitable Selling

Financial analysis and evaluation is an essential skill for sales managers in the hospitality industry. This module provides students with an introduction to various aspects of finance. By the end of the module, students will understand the key features of management accounts, be able to perform basic analysis enabling them to interpret operational performance. Through the use of relevant business scenarios they will explore the sales manager’s role in the realms of the key areas of revenue, expenditure and asset utilization. They will also acquire the excel skills to support financial business decision making.

Revenue Management Basics

Revenue management is an essential holistic operations management approach that encompasses the management of distribution, customer relationships, inventory and price control to ultimately enhance a firm’s long term profit. Almost all hotel, travel and tourism operations share most of the following characteristics – relatively fixed capacity, perishable inventory, services that are sold in advance, fluctuating demand from a variety of markets, relatively low marginal sales costs and high fixed costs. In these circumstances similar methods for optimizing revenue (sales) and profits have been developed. This module introduces these methods and develops students’ ability to apply them.

Understanding E-Selling and Distribution

The role of electronic media has become very crucial today as a selling tool as well as a well entrenched platform for distribution. Identifying and optimizing different E-selling tools is fast emerging as a differentiator of the selling strength of a hospitality business. In this module, students will develop understanding of different electronic channels, their internal operations, e-vendor identification etc. It will also include work on some successful cases of E-hospitality Business. It will enable them to survive in a dynamic market saturated with competitors and substitutes.

Buyer Behaviour

Understanding of the human psychology and its expression in the buying behaviour that is seen in individual consumers as well as institution or business based buying is the focus of this module. With the socio-cultural context changing rapidly, responding to changes in gender equity, purchasing power shifts and demographic changes becomes important for a hospitality business. Also, enablement and impact of the internet for buying decisions is a critical area for research in buying behaviour. This module will enable students  to deploy this knowledge to strengthen selling and marketing skills for self and team.

Research & Market Intelligence

Not a taught module. Students will be assigned a research topic in semester 1. Based on secondary research, students will submit a research paper/ project at the end of the second semester. They will have a Mentor to guide them on this component.

Domain Related Published Research at Vedatya

  • Rishi, Meghna and Singh, Anjana (2011)“Innovations in Mobile Application: Emerging Trends” proceedings of the first International Conference on Computing Business Applications and Legal issues organised by IMT Ghaziabad and Winona State University, USA on March 3-4, 2011 in New Delhi.
  • Singh, Anjana and Munjal, Sandeep (2013) “Emerging revenue management practices and its challenges: Indian luxury hotelier’s perspective proceedings of the International conference on Global Competitiveness and Corporate Governance Imperatives in Emerging Economies which is being organized by Ansal University (School of Management studies) on February 15-16, 2013
  • Anjana Singh and Bandana Rai (2014), “Conception of Sustainable Accommodation Practices in Hotel For Tomorrow: in Jauahari, V. (2014) for the book, “Managing Sustainability in the Hospitality and Tourism Industry: Paradigms and Directions for the Future”, Apple Academic Press, Inc., USA.
  • Anjana Singh and Kamal Manaktola (2015), “Driving value through pricing: Strategies adopted by managers in price sensitive and fierce competitive markets: in Jauhari, V. (2015) for the book, “Creating Memorable Customer Experiences-Insights from Hospitality Sector”, Apple Academic Press, Inc., USA.
  • Birdie,A.K (2015) “Impact of using E services on customer’s Satisfaction and subjective Well being of tourist and Hospitality customers in India” accepted in 8th International conference of Services Management, Nov28-30,DC Washington.

Know more about the course here

A Preview of Culinary Activities at Vedatya Institute

Here’s taking a look at some of the Culinary Activities organized by our institute for our graduate program (SHTM) students and school students.

Chef Mahut of Le Cordon Bleu, Paris, Visits Vedatya Campus

It was indeed a memorable experience for all foodies, budding chefs and hospitality students who were a part of the workshop cum demo by Chef Mahut of Le Cordon Bleu, Paris, at Vedatya campus.Chef Mahut who holds a holds a “Brevet d’EtudesProfessionnelles (BEP)” in cuisine, a “Certificatd’AptitudeProfessionnelle (CAP)” in pastry confectionery & chocolate and ice cream making, has also been inducted in Paris in the Chaine des Rotisseurs Association very recently. He has extensive experience across France & USA and joined the Le Cordon Bleu Paris team of Chef Instructors in 2013.



Master Chef Competition 2014

It was an honour to have Chef Bernard Koenig, Executive Chef Radisson Blu Plaza, Mumbai, lead the Master Chef Competition on 14th November, 2014. Chef Bernard, originally from Germany, is a seasoned professional with over 30 years of extensive international experience and skills in food and beverage management and culinary arts.Chef Bernard spoke to the participants about the culinary career and its prospects in the hospitality industry. It is indeed a pleasure to have people of his profile provide an international perspective to the participants of Master Chef Competition.

The Master Chef Competition 2014 concluded on 22nd Nov, 2014 with presentation of trophies to the top 3 winners amongst the 10 finalist teams.

  • Winners – Vidya Bharti School, Delhi – Mansi Aggarwal, Kirtika and Resham
  • 1st Runner-up – DPS SushantLok, Gurgaon – Tanvi Shah, Riya Gulia and VardaanKher
  • 2nd Runner-up – Suncity World School, Gurgaon – Ayush, Shivam and Mayank


Thai Cuisine Workshop

Vedayta Institute hosted Chef YenjaiSuthiwaja of NeungRoi, Radisson Blu Plaza, New Delhi. Chef YenjaiSuthiwaja’sinterpretation of the Thai Cuisine is very modern and refined. She has not changed her style of cooking, or compromised on authenticity, just because she is working in India. NeungRoi, which means 100 in Thai, scores close to it, in terms of the variety of dishes served from across the length and breadth of Thailand. In terms of authenticity, it gets a close 90, with the flavours being more subtle, yet complex, than what the Indian palate is used to.



Culinary Workshops

It wasindeed a pleasure hosting students from various schools at Vedatya Campus for a Culinary Workshop with the Chef Trainer. With Vedatya being one of the leading institutes in Hospitality research and academic discourse in the country, the institute has been working towards creating opportunities for students to discover and develop their passion for a culinary pathway. Some of the prominent schools for whom the demonstration has been conducted successfully are:

  • Culinary Workshop for Heritage School, conducted at Vedatya Campus
  • Culinary Workshop for Dwarka International
  • Culinary Workshop for KVS, RK Puram, conducted atVedatya Campus

Vedatya at Pathways World School

Vedatya was invited by Pathways World School, Aravali, for the University Fair organized at their campus on 21st March, 2015. The fair was organized for students and parents of class 9 and above to give them a preview of the colleges and programs that they can look out for.

Vedatya Students organized theme based event ‘Thai Pavillion’

The SHTM 2012 students organized a theme based event christened as “Thai Pavilion” on 1st March 2015 at the Vedatya Campus.

Chef Hardev Singh Saini (Chef de Cuisine – Crowne Plaza, Rohini) was invited to be a part of this event to give industry expert feedback to the students on their overall performance. He was quite impressed by the way the students arranged the event.

Note: This is a part of their curriculum for the Hospitality Events Management Module. The module is designed to provide the students hands on experience of organizing an event, starting from planning to execution.

Open House & Culinary Workshop at Eicher School

It was a pleasure conducting an Open House at the Eicher School, Faridabad, on 18th of April, 2015. The session, conducted by Prof. Sandeep Munjal, Dean and Acting Director Vedatya Institute, on “Career Planning and Development”, addressed parents and students on academics at Vedatya and career prospects post the degree. The discussion was followed by an opportunity to interact with him. The open house session was followed by a culinary workshop.

Budding Chef Competition 2015

The Budding Chef Competition was held with an aim to promote culinary arts to the new generation. The competition was held on the 9th and 10th of October 2015 at Vedatya’s campus. A total of 28 teams from various cities/schools participated in the competition, and eight teams were shortlisted for the final round.

For the final round the students were asked to prepare a main dish using ingredients pulled out from a surprise basket. We’re amazed with the confidence of the students and their innovative approach. The students not only prepared some extremely delicious dishes but also presented them in a professional manner.

The three winning teams were:

Winners – Abhinav Seth and Bharat Jain from Swami Vivekananda High School, Indore

1st Runners up – Shashwat Agarwal, Anshima Varma, &  Kriti Chawla from Pathways World School

2nd Runners up – Jaya Bhardwaj, Lekha, Aditi Agnihotri from Raman Munjal Vidya Mandir School

To know more about the culinary workshops and activities conducted by Vedatya, write in at info@vedatya.ac.in

Advanced Diploma in International Culinary Arts – An Introduction to the Curriculum

The Advanced Diploma in International Culinary Arts (ADICA) course is offered by Vedatya in partnership with Scottish Qualifications Authority (SQA).

It is a two year programme that includes a 6 months on-the- job training. The programme is designed to impart knowledge on various aspects of culinary art and  train students for a successful career in culinary arts in the hospitality sector. Our academic partnership with one of the world’s largest hotel company, InterContinental Hotels Group, in the form of an IHG academy offers students an unparalleled industry oriented learning experience.

Here’s taking a look at the modules of our Advanced Diploma in International Culinary Arts.

Food Hygiene Intermediate

This module is designed to develop the student’s knowledge and understanding of principles of Food Safety. The module is equivalent to the Royal Environmental Health Institute of Scotland (REHIS) Intermediate Food Hygiene certificate. The module aims to describe principles of food safety identifying the role of bacteria and non bacterial agents. It explains the rationale behind food safety management systems based on the principles of HACCP and the role of current hygiene legislation. It also explains the principles involved in preservation and safe storage of food.

Food Classification and Purchase

This module is designed to develop the student’s knowledge and understanding of principles of food purchasing and storage. It will enable them to recognize factors affecting quality and availability. Students will also learn to evaluate different sources of supply. The basic idea of this module is to educate students with all the processes involved from planning a purchase to processing of raw materials. It would also cover coasting aspects keeping locally available ingredients and sustainability in mind.

Hospitality Supervision

This module is designed to give students an understanding of the diversity of the role of the supervisor in the hospitality industry. Students will gain an understanding of the qualities supervisors must have to enable them to be effective at their job. The module will also equip them with skills to lead a small team of people. Students will be given an opportunity to carry out related practical activities.

Professional Cookery: Graded Unit 1

The Graded Unit 1 inculcates critical and evaluative thinking; it develops study and research skills in line with planning and analysis skills. Students would gain skills and knowledge required to source quality commodities and resources. Food hygiene, control systems and specialist culinary skills are an integral part of this module which integrates knowledge and skills across culinary operational areas.

Professional Cookery: Graded Unit 2

This module is primarily designed to inculcate leadership skill and to create an understanding of the role of application of skills required of the supervisor. It would develop knowledge and skills in the areas of human resource management, accounting, and the management of hospitality organizations. This would further lead in developing the ability to plan and manage food and beverage operations.

Hospitality Industry

The module is designed to introduce students to the main features of the hospitality industry. Students will gain an understanding of the different sectors of the industry and their importance to the economy. It covers aspects related to current trends and sustainable practices in the Hospitality industry. This module would also focus on research methodologies adopted by industry professionals along with aspects like marketing mix, market segmentation, differentiation and other marketing tools. 

Patisserie

This module is primarily for students with some or no experience in patisserie work. The content of this module will help them develop an understanding of techniques and skills to produce sweets, desserts and afternoon tea products which are finished to a high level of presentation to make them an acceptable product within restaurants, bistro and coffee shop outlets.

Kitchen Planning and Design

This Unit is designed to introduce students to skills required to evaluate the design of a production kitchen and the equipment used within the production kitchen. The students will learn how cost, efficiency, food hygiene and health and safety regulations affect the design of a production kitchen. They would learn to critically examine the factors affecting the planning, design and financing of a production kitchen, the effectiveness of a range of kitchen equipment for a food production kitchen and evaluate the effectiveness of a production kitchen design.

Management of Food and Beverage Operations

This unit is designed to give students an opportunity to put into practice knowledge, understanding and skills gained in a range of operational areas and to enable them to demonstrate competence in managing a realistic food and beverage activity. On completion of the module the students should be able to – develop an operational plan for a food and beverage service, manage the implementation of the operational plan and critically evaluate the effectiveness of the operational plan.

Integrated Production Cookery

This module will allow students an opportunity to gain underpinning knowledge of working in a professional kitchen as part of a team whilst operating a “partie system”. On completion of the unit the students should be able to prepare a wide range of dishes, which are suited to restaurant presentation, cook a wide range of dishes using a variety of cookery processes and present a wide range of dishes to a commercially acceptable standard.

Management of Human Resources in Hospitality

This unit is designed to enable students to understand the management of human resources with particular emphasis on human resource planning, recruitment, selection and induction of staff, including relevant legislation. On completion of the unit students should be able to investigate human resource planning in the hospitality industry, prepare an induction programme and describe how human resource planning is managed in the hospitality industry.

Hospitality: Financial Accounting

This module is designed to prepare students for the financial aspects they will encounter as supervisors or managers. It prepares them for this by giving a basic understanding of an accounting system for a sole trader covering both manual and computerised systems. It is intended for students who require both a practical and a theoretical knowledge of accounting systems at a basic level to support them when dealing with accounting professionals.

Production Cookery: Cold Kitchen

This module is designed to enable students to develop practical cookery preparation skills and produce items to an advanced level. It will provide students with an opportunity to evaluate the dishes that they have produced. On completion of the unit students should be able to apply a range of food preparation techniques to a wide range of commodities, apply a range of cookery methods and presentation styles to a wide range of commodities to produce dishes, to an acceptable commercial standard and select, prepare cook, present and evaluate a selection of dishes to a commercially acceptable standard.

Production Cookery: Hot Kitchen

This module is designed to enable students to develop practical cookery skills and produce dishes to an advanced level. It will provide students with an opportunity to evaluate the dishes that they have produced. It focuses on modern and traditional methods of cookery suitable to a variety of service styles, the presentation styles as currently used in the catering and hospitality industry. It also discusses health and hygiene requirements with reference to temperature control and monitoring during preparation, cooking and holding stages if applicable.

Production Cookery: Sweets and Desserts

This module is designed to provide students with the skills and knowledge necessary for production of a range of basic and advanced sweets and desserts. On completion of the unit the students should be able to plan original, plated, modern, hot and cold desserts, prepare, produce and present original, plated, modern, hot and cold desserts and a selection of sweets and desserts suitable for a variety of occasions.

Hospitality: Financial and Control Systems

This module is designed to introduce students to various control systems for use in the Hospitality Industry. It focuses on operating a spreadsheet based system for the standard costing of recipes, food and beverage costing and control system, control systems at selling price and analyze costs and calculate break-even point.

Gastronomy

This module is designed to give students an understanding of what is involved in the thinking and compilation of a meal. It will draw on the experiences gained by the students in previous modules and develop their understanding of food and its uses, menu compilation and production, wine and the customer’s needs. The students should achieve a level of competence of someone who can create a Gastronomic experience.

You can know more about the course here

 

Post Graduate Program In Revenue Management (PGPRM) – An Introduction to the Curriculum

Revenue Management is increasingly becoming a responsibility of every department of the organization. We’ve designed our Post Graduate Program in Revenue Management keeping in mind the industry demands, ensuring that our students will be well equipped to contribute to the growth of the organization. The program is InterContinental Hotels Group (IHG) certified. It has been developed keeping in mind the skill requirements defined in IHG’s job descriptions and has a guaranteed 6 month internship with IHG.

Here’s taking a look at the modules of our Post Graduate Program in Revenue Management

Profit Management- Basic Skills

Financial analysis and evaluation is an essential skill for Hospitality and Tourism managers and this module provides you with an introduction to finance for Hospitality and Tourism organisations. By the end of the module, students will understand the key features of management accounting, be able to perform basic analysis so that they can interpret operational performance. Through the use of relevant business scenarios they will explore the manager’s role in the control of the key areas of revenue, expenditure and asset utilization. Students will also acquire the excel skills to support business decision making.

Revenue Management – Basic Skill

Revenue management requires an essential holistic operations management approach that encompasses the management of distribution, customer relationships, inventory, and price control to ultimately enhance a firm’s long term profit. Almost all hotel, travel and tourism operations share most of the following characteristics – relatively fixed capacity, perishable inventory, services that are sold in advance, fluctuating demand from a variety of markets, relatively low marginal sales costs and high fixed costs. In these circumstances, similar methods for optimizing revenue (sales) and profits have been developed. This module introduces these methods and develops students’ ability to apply them.

Hospitality Sales and Marketing

What this module seeks to do is to provide students with a solid base of knowledge and understanding of the marketing discipline, effectively giving them a strong foundation upon which to build as you progress with their study of business and/or marketing. The effects of marketing activity are manifested in our lives, whether you’re simply having a Diet Coke break, or making the decision where to go on holidays, you are a consumer, involved in a marketing experience.

Profit Management Advance Skills

After getting familiar with basic accounting terms and statements of management accounting, this module will help the students to understand financial reports and analysis related to them in depth. Analysis of Cash flow, Funds and Capital is much needed to control and manage the operational cost and manage return on investment accordingly. It will also further the understanding  of the relationship between different finance items and assist managers to understand financial health of organization in short and long run. This module explores the effective management of assets within the hospitality and tourism organisation on behalf of internal and external stakeholders. Students also study key aspects of financial decision-making for hospitality and tourism organisations.

Revenue Management Advanced Skills

In this module, the students will gain practice of RM concepts in different contexts such as Restaurant, Hotel, Spa, Airline etc. The purpose of this module is to develop a holistic approach towards RM application and enable them to reflect their learning in multiple dimensions to develop clarity. They will be allowed to apply the related formulas to different scenarios and identify the revenue opportunities in the same. Students will be encouraged to develop creative models of hospitality revenue management that enhance holistic calibrated approaches and assess the risk associated with ineffective revenue management actions.

E- Hospitality Business

The role of Electronic media is very crucial in identifying and optimizing different Revenue resources. In this module, students will develop understanding of different electronic channels, their internal operations, e vendor identification etc. It will also include work on some successful cases of E hospitality Business. It will enable them to survive in a dynamic market saturated with competitors and substitutes.

The infographic given below highlights the salient features of the course. 

Revenue Management Infographic - II

 

You can know more about the course here.

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.

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