Meliá Chiang Mai has joined forces with three universities to educate and train upcoming generations of hospitality professionals about sustainable farming, culinary and waste management practices.

Culinary students from Suan Dusit University in Lampang, Chiang Mai University and Rajamangala University of Technology Lanna Tak study, and experience in action, Meliá Chiang Mai’s ‘360º Cuisine’ concept as part of ongoing partnerships between the hotel and the universities.

Under its ‘360º Cuisine’ program, the hotel works closely with local farmers to help improve sustainability and encourage ethical production to make the overall food system more resilient. The hotel sources vegetables, fruit, herbs, cage-free eggs, sterilised fresh milk, artisanal cheese, honey and more from a network of nearby ethical and chemical-free suppliers such as gourmet organic farms Seed and Rong Khum, as well as Jartisann’s Original Thai Cheese and Supha Bee Farm.

Designed to reduce the hotel’s carbon footprint and promote healthy eating, the ‘360° Cuisine’ program is spearheaded by Meliá Chiang Mai’s executive chef Suksant (Billy) Chutinthratip. Chef Billy and his team harvest as many ‘farm to plate’ ingredients as possible – roots, leaves, stems, stalks and more – in a ‘thoughtful cooking process’ before food waste returns to the farms as fertilizer.

Since the 360° Cuisine program’s inception in 2022 until July this year, the hotel has processed more than 5590kg of leftover food as compost and fertilizer and more than 1820 kg of cooking oil as a biodiesel fuel.

“Witnessing the younger generation engage with our concept is incredibly rewarding; the students appreciate the hard work behind our sustainability efforts, and the universities value real-world learning experiences,” Chef Billy said. “The students hold the key to long-term changes benefitting the health of our guests, community and environment.”

As part of their studies, students visit Seed and Rong Khum to learn about sustainable agriculture, and spend time at the hotel’s kitchens to see the 360° Cuisine program in action and cook the concept’s dishes. Chef Billy provides case studies for students as part of their culinary art curriculum, and participates in guest speaker sessions.

Meliá Chiang Mai has hired some of the students upon graduation who, according to Chef Billy, “share our passion for sustainability”.

"I had the invaluable opportunity to serve as a kitchen trainee at Meliá Chiang Mai, where I learned numerous sustainability practices, including managing kitchen waste through a 360-degree approach, directing it to an organic farm for composting,” said Chiang Mai University graduate Thodsapol Chaimongkol. “My university instructor and Chef Billy supported me in an experimental project that explored the use of locally grown kale in pizza dough. This experience enriched my culinary skills and paved the way for me to be selected as a permanent staff member upon graduation, marking a major milestone in my career."

"After completing my internship program with Meliá Chiang Mai, I am so proud to be a member of the culinary team,” said Rajamangala University of Technology Lanna Tak graduate Chanika Thongtecha. “I had the opportunity to learn extensively during my time here and, with the support of Chef Billy and the team, I implemented a project using surplus tomatoes from local farms to create jelly for our buffet sections and coffee breaks. This experience has been rewarding and educational, and I’m excited to continue contributing to the team."

IPOSH- The What , Why and How by Shivani Arora (Asst Professor in Tourism & Hospitality, Certified POSH Trainer)

Preventing sexual harassment in the workplace and creating a respectful, inclusive culture are among the important issues facing the hotel industry today. Hotels are unique environments and it can be a challenge to ensure a safe, harassment-free workplace.

Unchecked inappropriate behavior by employees, supervisors, vendors, or visitors can result in sexual harassment incidents and expensive lawsuits that can negatively impact recruiting and retention, employee morale, loyalty programs, brand reputation, and financial performance.

Implementing a sexual harassment training program specifically designed for the hotel industry is a crucial first step in teaching staff members how to identify, report, and prevent harassment as part of a comprehensive strategy to stop workplace harassment. It also helps to maintain a welcoming and safe environment for all guests and employees.

What is POSH Training?

Understanding the Act- Workers need to understand the basic definition of harassment. Employees typically believe that touching another person constitutes sexual harassment. While this behavior does qualify as sexual harassment, it’s not the only one. Social Culture vs Organizational Culture- Values are established by organizations, but social culture has an impact on corporate culture that cannot be overlooked. It has been noted that workers bring their unconscious social learning to work. There are instances when a particular behavior is appropriate in social settings but inappropriate in the workplace.

What are the benefits of POSH Training in Hospitality Industry?

Legal Compliance- A safe working environment and legal protection from liability are ensured by hotels that comply with numerous jurisdictions’ laws and regulations requiring them to provide training on sexual harassment prevention.

Employee Well being- Victims of sexual harassment may experience serious psychological, emotional, and physical consequences. Hotels show their dedication to their workers’ health and well-being by offering preventive training, which promotes an environment of mutual respect and support.

Maintaining a positive workplace culture- A hotel that prioritizes the prevention of sexual harassment promotes a positive workplace culture. This can lead to increased employee satisfaction, productivity, and loyalty, contributing to a healthier work environment.

Guest Satisfaction and safety- Reputation and guest experiences are closely related in hotels. Hotels make their guests feel safer and more at ease by addressing and preventing sexual harassment. This may have a favorable effect on patron loyalty and satisfaction.

Risk Mitigation- Incidents of sexual harassment may lead to fines, legal action, and reputational harm to the hotel. Prevention training assists in reducing these risks by teaching staff members on proper behavior and by laying out clear policies, procedures, and expectations.

Bystander Intervention- Training employees on bystander intervention empowers them to play an active role in preventing sexual harassment. Encouraging a culture of looking out for one another can contribute to a safer overall environment.

Ethical and Social Responsibility- Hotels have an ethical duty to provide preventive training in addition to their legal obligations. Encouraging a harassment-free workplace is in line with the larger social expectation that businesses should make a positive contribution to society.

Attraction and Retention of talent- When selecting or deciding to remain with an employer, job seekers and employees are increasingly taking workplace culture and policies into account. The hotel’s dedication to ending sexual harassment makes it a more appealing place to work, attracting and keeping top talent.

Best Practices- Global standards and best practices, including anti-harassment measures, have been established by numerous international hotel chains and hospitality organizations; hotels that consistently implement prevention training are in line with these industry-wide expectations.

How can employees recieve POSH Training-

An organization can provide its staff with a range of training alternatives. There are several options for POSH training, such as seminars on training modules, online classroom instruction, and traditional classroom instruction. The kind of training to use will depend on the nature of the organization.

Choose a solution that offers high-quality courses for corporate training. Instructor-led virtual training courses are the best, but employees should have the right to access them from any location, on any device. Online training makes it simple and easy to deliver training as needed, depending on your schedule.

In the workplace, sexual harassment has become the norm. While harassment can affect both men and women, women are more at risk. Through POSH training, managers and staff can collaborate to make the workplace a safer place for everyone. This training encourages managers and staff to abide by the law. Employees that participate in posh harassment awareness training will learn what constitutes harassment, how to spot it, and how to prevent it. The legal and moral ramifications of harassment are also covered in the training, as well as the obligation of both employers and employees to report and stop it.

Author: Shivani Arora

www.linkedin.com/in/shivani-arora-b37015114

Atithya 2024 – A Reflection of Hospitality | An intercollegiate competition hosted by AISSMS College of Hotel Management and Catering Technology

From February 7th to 9th, 2024, the vibrant hues of creativity and intellect painted the canvas of Atithya 2024, an intercollegiate competition that saw participation from 35 esteemed colleges across Kolkata, Delhi, Mumbai, Bangalore, and more. Hosted by AISSMS College of Hotel Management and Catering Technology, the event was a melting pot of talent and innovation.

The competitions were as diverse as the array of cities represented. From the Budding Chef challenge, where participants tested their culinary acumen by identifying ingredients through taste, aroma, and visual cues, to the Cocktail Adventure, where promising students with interest in mixology from the participating colleges concocted innovative beverages inspired by adrenaline-fueled sports, and there was also Vines & Vases where students created exquisite centrepieces using foliage and non-floral organic material, every event pushed the boundaries of creativity.

Also, Atithya 2024 not only celebrated talent but also nurtured the entrepreneurial spirit with competitions like Seed Story, where participants presented innovative startup ideas transcending the hospitality sector. Additionally, intellectual prowess was put to the test in competitions like Turn The Tables, a debate on various socio-political topics, and Match Thy Wits, a quiz covering technical concepts and current affairs.

The crowning moment came during the Gala dinner and awards night, themed “Champs Élysées – the Allure of the French Boulevard” where participants were transported to the romantic streets of Paris. This evening was graced by the presence of the honourable secretary of AISSMS Society Shri Malojiraje Chhatrapati with Smt Madhurimaraje Chhatrapati, Chief guest for the event-Mr. Ashwin Kotnis, Guest of honour - Chef Ajay Chopra and Director of Suhana Spices, Mr. Anand Chordia.

A notable highlight was the release of the commemorative Coffee Table book ‘The Spice Route’ encapsulating the recipes based on the World Record of 100 curries that was awarded by the World Book of Records, London, immortalizing the memories and achievements of all involved from Principal Dr. Sonali Jadhav to the faculty members and students.

Amidst the ambience of a Parisian setting, adorned with French décor and accompanied by delectable French cuisine, participants celebrated their achievements and shared camaraderie.

In a display of unparalleled skill and finesse, IHM Kolkata emerged triumphant, clinching the champions’ trophy for the third consecutive time. The event was meticulously organized by the students of AISSMS College and they showcased their prowess in various departments such as Accommodation and Housekeeping, Food and Beverage Service, Food Production, Media, and Marketing.

The competence and camaraderie of the students towards the participating colleges was a true reflection of hospitality. From handmade decor for the gala dinner to stirring up exquisite dishes, and serving with gusto to all the guests, the students truly showed geniality

As the curtains closed on Atithya 2024, it left an indelible mark on all who participated, fostering bonds of friendship and inspiring a new wave of creativity and innovation in the hospitality industry.

Employee Learning And Development: The Secret Sauce Of Success In The Hotel Industry by Saurabh Pande, Master Trainer & Facilitator

In the ever-evolving world of the hotel industry, the secret recipe for an organization's success is deeply anchored in the talents and skills of its workforce. Yet, this secret recipe may lose its magic when the importance of comprehensive employee Learning and Development is overlooked by key executives and supervisors. Often underestimated, this element of professional development is a game-changer in the industry. The Association for Talent Development's 2023 study brings to light a startling revelation, indicating that hotel establishments offering comprehensive Learning and Development programs enjoy an overwhelming 218% higher income per employee than those that do not.

However, on the other side of this encouraging statistic is a concerning insight from a Gallup survey: 70% of employees do not feel they have mastered the skills required for their roles. This stark contrast between the potential and reality of employee Learning and Development in the hotel industry paints a vivid picture. In this thought-provoking article, we focus particularly on India's hotel industry to delve deep into the heart of this issue. We aim to explore the intricate challenges arising from inadequate Learning and Development and examine the sweeping impact such shortcomings can have on team performance.

1. The Keystone of Success: Standard Operating Procedures (SOPs)

Standard Operating Procedures (SOPs) act as the cornerstone of success in the hotel industry. They provide a methodical approach for efficient and uniform operations. SOPs ensure clarity, reduce errors, and promote teamwork, thereby forming a robust foundation for achieving organizational goals. However, a lack of clear SOPs can lead to confusion and inaccuracies, which can negatively impact the service quality in hotels. An effective SOP provides employees with a reference to the most common and vital tasks, procedures, and practices within the hotel. It is an invaluable tool for the Learning and Development of new employees and reinforcing protocols among existing staff.

2. The Downward Spiral: Inadequate Learning & Development

Inadequate Learning and Development can trigger a 'domino effect', where one event sets off a series of subsequent unfavorable incidents, leading to a decline in team performance. This is especially true in the hotel industry where high standards of service are expected. The remedy is clear - hospitality establishments must invest in comprehensive, high-quality Learning and Development to bridge the skills gap and boost productivity. Effective Learning and Development equips employees with the necessary skills and knowledge to perform their roles efficiently and deliver high-quality service to guests.

3. The Silent Adversaries: Complacency and Miscommunication

Complacency and miscommunication, if not addressed, can subtly undermine team performance in the hotel industry. Complacency can set in when employees feel their growth and learning have stagnated, while miscommunication can lead to errors and coordination problems. To counter these issues, it's essential to provide growth opportunities and maintain transparent communication channels to keep employees engaged and motivated. Regular Learning and Development programs and workshops can help employees upgrade their skills and stay updated with industry trends.

4. The Crucial Intersection: Impact on Team Performance

Inadequate Learning and Development harms team performance, resulting in decreased efficiency, complacency, and miscommunication. This is particularly significant in the hotel industry where team performance directly impacts guest satisfaction. Therefore, organizations must invest in comprehensive Learning and Development to foster growth, engagement, and effective communication within teams. A well-trained team can significantly enhance guest satisfaction, leading to repeat business and positive word-of-mouth advertising for the hotel.

In concluding our exploration, it is abundantly clear that addressing the often-hidden consequences of inadequate employee Learning and Development is not just important, but critical for the long-term success of any hotel establishment. The key to unlocking a multitude of benefits is acknowledging these challenges and making a firm commitment to invest in comprehensive Learning and Development solutions. These investments can bolster efficiency, improve quality assurance, reinforce safety protocols, and yield significant returns on investment. By nurturing a culture of continuous professional growth, hotel establishments can help unlock their workforce's full potential. However, the benefits of employee Learning & Development and development extend beyond the employees and the organization. This proactive approach greatly enhances the experience and satisfaction of the guests, contributing to the overall success of the hospitality industry. In essence, by investing in our employees, we are investing in the very heart of our establishments, setting the stage for a journey toward unparalleled success in the exciting world of hospitality.

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About The Author

Saurabh Pande

Hotelier

Master Trainer & Facilitator

Certified Learning & Development Manager

Saurabh Pande, hailing from the charming city of Lucknow, is a passionate hotelier boasting an impressive 20+ years of experience under his belt. With a decade each spent mastering the art of F&B Service and Learning & Development, he has emerged as a dynamic Master Trainer and Facilitator. As a Certified Learning & Development Manager, Saurabh's diverse interests include reading, writing, and singing. Forever fuelled by curiosity, he loves exploring new avenues and delving into the hidden depths of his interests.

Linkedin Profile Link

HARNESSING THE K.A.S.H. MODEL Empower Employee to Enhance Revenue, & Guest Experience in Indian Hotel Industry

It's a pivotal moment in the history of the Indian hotel industry. As we navigate past the challenges of the COVID-19 pandemic, we're stepping into a time of extraordinary growth and transformation, where the industry is ripe with opportunities for innovation and advancement. In the present scenario even if we talk about the mid-budget segment; then major players like OYO have witnessed an impressive surge in revenue, reaching 47.8 billion INR in 2022[1]. Furthermore, the sector is poised for expansion at a growth rate of 8.28% from 2023 to 2027[2], with market volume predicted to reach approximately US$10.53 billion or ₹774.95 billion [3].

However, certain challenges need to be addressed urgently, including high employee turnover rates and a declining intake in hotel management colleges. The annual turnover rate in the hotel industry stood at a staggering 74.9% in 2018[4], highlighting the dire need for an effective training model. Over the past four years, data shows that a mere 77% of students graduating from hotel management and catering colleges were boys [8].

Additionally, statistics indicate significant skill gaps in hotel management and food production [11]. According to a Ministry of Tourism study, there was a shortfall of 2.6 million skilled personnel in 2018; this is expected to reach 1.1 million by 2025[6]. The hospitality sector still faces an overall shortage of quality manpower ranging between 20-25% [10].

Industry executives, managers, and professionals must take these challenges head-on by adopting innovative models like K.A.S.H (Knowledge, Attitude, Skills, and Habits) for holistic employee development. This approach emphasizes four crucial pillars:

• Knowledge: Comprising approximately 25% of employee development, this includes grasping industry norms and operations—like knowing how to manage reservations or handle guest complaints.

• Attitude: Contributing an estimated 30% towards employee development, it emphasizes the need for a positive service-oriented attitude crucial to enhancing guest experiences - for instance, greeting guests warmly and handling requests graciously.

• Skills: Equating to about 25% of employee development, this aspect forms the groundwork for efficient hotel operations. Skills can be identified like adeptly managing the front desk or swiftly resolving maintenance issues.

• Habits: Accounting for nearly 20% of employee development, it focuses on good practices like punctuality, cleanliness, and protocol adherence—like punctually showing up for shifts and maintaining spotless guest rooms.

Although we lack specific post-COVID statistics for India, it is reasonable to infer that the pandemic has exacerbated these challenges. The K.A.S.H Model has been acknowledged as a key framework in various sectors, including financial services and sales [12]. Its comprehensive approach aligns with the hospitality industry's demands, where knowledge, attitude, skills, and habits play a critical role in success.

The Indian hotel industry has always underlined the significance of K.A.S.H. in enhancing employee satisfaction, improving service quality, and reducing turnover rates. However, a strategically focused model is currently more vital than ever before. To maintain our competitive edge and deliver world- class services that meet international standards while preserving India's unique hospitality charm, a robust K.A.S.H Model implementation is indispensable.

In conclusion, the K.A.S.H Model goes beyond being a mere training model; it is a blueprint for success and a guide to revolutionizing industry operations. As we continue to evolve in this dynamic sector, it is imperative to adopt models like K.A.S.H to ensure competitiveness, top-notch service quality, and enhanced customer experiences. Industry professionals must recognize that investing time and effort into implementing this model will not only help us survive but truly thrive in the Indian hotel industry.

REFERENCES

[1]: Statista. (2022). Hotel industry in India - statistics & facts. (https://www.statista.com/topics/7790/hotel-industry-in-india/

[2]: Statista. (2023). Market volume of the hotel industry in India from 2018 to 2027. https://www.statista.com/outlook/mmo/travel-tourism/hotels/india

[3]: Skift. (2023). Hotel sector could add 1 trillion to economy by 2047. https://skift.com/2023/08/21/skift-india-report-hotel-sector-could-add-1-trillion-to-economy-by-2047/

[4]: IHM Ahmedabad (2020). Journal Index http://ihmahmedabad.com/download/others/Journal%20Index_2020/A7.pdf

[5]: Mordor Intelligence. (2021). Hospitality Industry in India. https://www.mordorintelligence.com/industry-reports/hospitality-industry-in-india

[6]: HVS. (2023). Indian hospitality sector skill shortage to hinder recovery and growth. https://www.hvs.com/article/9274-hvs-monday-musings-indian-hospitality-sector-skill-shortage-to-hinder-recovery-and-growth

[7]: Live Mint. (2024). Hotel industry to contribute 1.5 tn to GDP by 2047.https://www.livemint.com/industry/infrastructure/hotel-industry-to-contribute-1-5-tn-to-gdp-by-2047-11692120793671.html

[8]: Times of India. (2021). Boys dominate enrolment chart in hotel management, catering.https://timesofindia.indiatimes.com/india/boys-dominate-enrolment-chart-in-hotel-management-catering/articleshow/65370839.cms

[9]: Pal Arch’s Journal of Archaeology of Egypt/Egyptology. (2020). Quality of Hotel Management Education in India. https://archives.palarch.nl/index.php/jae/article/download/9949/9146/19488

[10]: Financial Express. (2021). Manpower shortage big challenge for hospitality sector. https://www.financialexpress.com/business/industry-manpower-shortage-big-challenge-for-hospitality-sector-sarovar-hotels-md-2604646/

[11]: Travel Daily Media. (2022). HRAWI focuses on shortage of talent in the hospitality industry. https://www.traveldailymedia.com/hrawi-focuses-on-shortage-of-talent-in-the-hospitality-industry/

[12]: NAPA Benefits. (2020). The K.A.S.H. Formula for Sales Success. https://www.napa-benefits.org/business-development/the-K.A.S.H.-formula-for-sales-success

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SAURABH PANDE

EXPLORER

MASTER TRAINER AND FACILITATOR

CERTIFIED LEARNING AND DEVELOPMENT MANAGER

Saurabh Pande, hailing from Lucknow - the charming city of Nawab’s & Kebab’s; is a passionate hotelier carrying an impressive 20+ years of experience under his belt. With a decade each spent mastering the art of F & B Service, and Learning & Development, he has emerged as a dynamic Hotelier, Certified Master Trainer and Facilitator, and Certified Learning and Development Manager.

Saurabh's diverse interests include reading, penning thoughts, and singing. Forever fuelled by curiosity, he loves exploring new avenues and delving into the hidden depths of topics that interests him.

Saurabh Pande’s Linkedin

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The Ultimate Checklist for Restaurant Pest Control!

If you own or manage a restaurant or any hospitality facility, you understand how critical it is to arrange pest control in restaurants regularly. And you would agree that Rodents are one type of pest that can represent an enormous burden. These cunning creatures might hurt not only your stuff but also your reputation.

So, how can you properly handle rat infestations in your hotel and keep your place clean? This blog article provides a complete pest control checklist to help you address this issue front on. So, get yourself a cup of coffee, and let's get started!

Why is a Hotel Restaurant Pest Control Checklist Necessary?

Think about it. Nobody likes to share their dinner with nasty crawlies. Pests in your restaurant ruin the dining experience for your guests. Moreover, it also poses serious health risks and can harm the reputation of the establishment. That's why having a comprehensive pest control checklist designed explicitly for hotel restaurants is essential.

It aids in ensuring that all required precautions are followed to keep those bothersome bugs at bay. This checklist covers everything from routine inspections to effective waste disposal. With a defined plan in place, you can keep your customers in a clean and sanitary environment, providing a pleasant dining experience.

Checklist for Restaurant Pest Control

Here it comes - Follow this comprehensive checklist for effective pest management at your hotel or restaurant.

• Inspect the Present Situation

The first step in efficient pest control is to check the property carefully. Identify any possible pest hiding or entry points into the restaurant. Look for rodent droppings, gnaw marks, and nests. You can build a targeted plan for eradication and prevention if you understand the existing condition.

• Clean and Maintain the Premises

Keeping a clean and sanitary atmosphere is essential to keep pests at bay. Clean all parts of the restaurant regularly, paying particular attention to the kitchen and storage rooms. Seal any cracks or holes that might act as insect entry sites. Especially before employing pest control means, it’s essential to focus on cleanliness and upkeep of your place.

• Train Your Staff

Ensuring your personnel is well-trained to improve housekeeping operations is essential to pest control. Educate them on appropriate storage, waste management, and cleaning procedures. Train them on how to cooperate with pest control professionals. Involving your employees in pest management operations creates a cohesive front against attackers.

• Choose a Treatment Option

There are a variety of pest control treatments available. Chemical treatments, traps, or natural cures may be used depending on the severity of the infestation and the individual pest species. You can consult professional rodent control services to discover the most effective and ecologically friendly pest control strategy for your hotel restaurant.

• Maintaining Records

Keeping records of your pest control actions is critical for tracking progress and ensuring regulatory compliance. Keep records of all past rodent inspection checklists, treatments, and occurrences. This paperwork may serve as essential evidence of your dedication to keeping your environment pest-free. It can also uncover patterns or areas for improvement.

• Employ Regular Inspections

Pest control is a continual process, and frequent inspections are essential for staying ahead of the game. Plan regular inspections to detect any new pest activity or possible risks. Detecting and managing pest infestations early can help prevent them from becoming more significant problems.

• Go Through and Update Your Pest Control Checklist

Regular upkeep is essential for keeping troublesome pests at bay. Begin by reviewing your pest control audit checklist and updating it as needed. Have you lately observed any new pest activity? Perhaps it's time to add some more preventive actions to your list. When it comes to pest management, it's always best to be proactive.

What are the Advantages of Using a Restaurant Pest Control Checklist?

Using a restaurant pest control checklist has several benefits. For starters, it assists you in developing a methodical strategy for pest prevention and eradication. Using a checklist guarantees that no critical actions are overlooked and that every area of pest management is addressed.

Second, using a checklist encourages consistency and responsibility. Maintaining high standards of cleanliness is simpler when all staff members are aware of the pest control and rodent inspection checklist and their roles in its execution.

A checklist also allows you to track your progress and evaluate the success of your restaurant's pest control. You may find areas for improvement and make required modifications by documenting each step and monitoring the outcomes.

To conclude, maintaining a pest-free environment is critical for success in the competitive world of hotels and restaurants. So, make proactive efforts today to keep your hotel restaurant a refuge of superb cuisine and memorable experiences.

And don’t think twice before getting assistance from specialized pest control services for restaurants. It’s a tiny investment to protect the name and fame of your business.

"When people find their homes and offices infested with pests, it is not uncommon for them to panic. Raymond Web has taken the task of educating people on pest prevention and control strategies helping them keep their surroundings healthy, safe and pest-free. Being the digital marketing manager for Take Care Termite and Pest Control, in Tracy, CA, he has an in-depth understanding of people and their pain points due to pests, which he uses in his content to educate."

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IHM Lucknow successfully organized first Campus Recruitment Drive of PVH Arvind Fashion PVT Ltd. for Calvin Klein and Tommy Hilfiger on 23.08.2023

Food for Soul: The Nourishing Philosophy of Korean Temple Food with Michelin Star Chef Ven. Jeong Kwan

March 23, 2023, New Delhi

Food is often seen as a source of nourishment for our bodies, but it can also be a source of nourishment for our souls. This is the philosophy behind Korean Temple Food, a unique style of cooking that has been practiced in Buddhist temples in Korea for centuries. At the forefront of this movement is Ven. Jeong Kwan, an esteemed Korean Buddhist Monk, and Michelin Star Chef.

 Ven. Jeong Kwan has gained worldwide recognition for her expertise in Korean Temple Food cooking. Her approach to cooking is a reflection of her deep knowledge and experience, as well as her Buddhist philosophy of mindfulness and gratitude. This philosophy is evident in the way she approaches each ingredient and the methods she uses to prepare them.

 During her recent visit to India, Ven. Jeong Kwan shared her knowledge and experience with the students of BCIHMCT, leaving them with a deeper understanding of the art of Korean Temple Food cooking. This was part of a special lecture on the topic of "Korean Buddhism Temple Food" at BCIHMCT, New Delhi. The lecture and demonstration was conducted by the esteemed Korean Buddhist Monk and Michelin Star Chef, Ven. Jeong Kwan. The event has been conceptualized as part of celebrating 50 years of diplomatic alliance between India and South Korea. BCIHMCT students were treated to a demonstration of the art of Korean Temple Food cooking by the chef.

 One of the key takeaways from her demonstration was the importance of using fresh, seasonal ingredients. This not only enhances the natural flavors of the food but also provides a variety of nutrients that are essential for good health. Another important aspect of Korean Temple Food cooking is the use of plant-based ingredients. Ven. Jeong Kwan emphasized the benefits of a plant-based diet, not only for the environment but also for our health. Studies have shown that a diet rich in plant-based foods can reduce the risk of chronic diseases such as heart disease, diabetes, and certain types of cancer.

 Ven. Jeong Kwan's visit to Chandiwala Estate was also significant as she observed the organic growth of many Indian herbs, vegetables, and medicinal plants. This is an important aspect of Korean Temple Food cooking as it emphasizes the importance of eating food that is grown in harmony with nature. When food is grown organically and eaten with purity, it not only nourishes our bodies but also our souls.

 Food is not just a source of nutrition; it is also a source of cultural identity and spiritual nourishment. Korean Temple Food is a reflection of this philosophy and Ven. Jeong Kwan's expertise in this field has helped to bring this tradition to the world stage. As we continue to search for ways to live a healthier, more meaningful life, the lessons of Korean Temple Food cooking can provide us with a roadmap to nourishing both our bodies and our souls.

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Healthier campuses…. An air to breathe -CHANDIWALA WAY by Peeyush Srivastav (Faculty BCIHMCT)

Healthier campuses…. An air to breathe

-CHANDIWALA WAY –

Written by Peeyush Srivastav (Faculty BCIHMCT)

Aryan Kathuria (Student – Batch 2021)

With the devastating heat wave that has engulfed the entire nation and the climate change occurring on regular intervals, especially during summers, India is approaching boiling levels at nearly 50c  In fact, Delhi has suffered several back-to-back devastating heat waves during this summer where the poor and elite have together suffered the consequences of this environmental change.

To quote from recent headlines as per TOI dated May 15, 2022, more than 36 deaths were reported  in a day which was named as“THE DAY OF DEATH”.  As per In shorts update on July 22, 2022, it has released the list of cities with rising temperatures including Delhi, Haryana, Daltonganj, and most of the other major metropolitan cities.

A climate Scientist Indian Institute of Technology in Mumbai, Ms. Arpita Mondal has stated “With no action plan in hand, the situation would get worse if global heating increases to 2 degrees Celsius (3.6 degrees Fahrenheit) more than pre-industrial levels, then heatwaves like this could occur twice in a century and up to once every five years”.

A state like Chennai is also facing water crises, a state which has over two dozen water bodies. The ground water has completely vanished. Localities are unable to quench their thirst with the shortage in water supply. As the situation won’t seen to change with the temperature notching above 45c (degree celcius)., the moist & humidity condition creates tragic circumstances. 

There has been an Orange and Yellow alert which has been issued for late rainfall and major heatwaves for the cities of Delhi ,Haryana and Punjab. 

Most of the troubles of this scorching summer stems from very basic problems that needs to be addressed by all.  Some of the issues that plague our societies include improper waste management and ecological balance and inefficient methods of recycling and reusing products to quote a few. Being in the 21st century, the concept of creating the right ecological balance through maintaining and improving the flora and fauna of an area might reduce the temperatures in a consistent manner.

At BCIHMCT campus, in the heart of South Delhi, we are proud to introduce one such effort by the Chandiwala Sewa Smarak Trust Society. The Chandiwala Campus is host to several measures including Rain Water Harvesting with two water reservoirs taking care of aqua needs for all students and faculty alike.

A set of two beautiful gardens being maintained by an array of gardeners and a sprawling lawn blooms in all its glory throughout the summer season, giving the entire area a blessed pleasant atmosphere.

Due to the green cover, it is not impossible to view sparrows, parrots & peacocks, black dongo on the campus throughout the day. Students resting under the dark shades of trees are a common site for all. 

BCIHMCT aims to create a campus with good ecological brilliance which is the dream to be achieved with students actively participating in eco campaigns. To further our cause, we encourage students to take part in plantation drives from time to time. We want to bring a change in our society with our little steps by organizing anti-plastic campaign, plantation drives which is the vision with which we work selflessly and bring back the delicate balance of nature with modern living. These initiatives have been whole heartedly encouraged by our Director Sir, Dr. R.K.Bhandari who takes keen interest in organic initiatives like these as he is a nature driven personality. He has himself planted trees in and around the campus of BCIHMCT like Ashoka, Bamboo trees etc. 

This effort, we believe, will a long way in reducing the ill-effects of summers and reduce the temperatures in a big way.

INVESTING IN TOMORROW: CELEBRATING THE FOUR SEASONS RESORTS MALDIVES HOSPITALITY APPRENTICES GRADUATING IN 2022 AND WELCOMING THE CLASS OF 2023

A country’s youth are its future and this year, the Four Seasons Resorts Maldives Hospitality Apprenticeship program saw 40 young Maldivians graduate towards brighter horizons.  The Apprenticeship has been the longest-running and most successful of its kind in the Indian Ocean since its inception in 2001, and has celebrated its latest graduates – and inaugurated its new learners – at a special ceremony on May 28, 2022, at Maldives National University Auditorium, Malé.

Now in its twenty-first year, the program has supported a total of 697 youngsters to date, setting them up for an exciting hospitality career not only in the Maldives, but potentially world-wide. The Class of 2022 graduate in disciplines including: Food & Beverage Service; Food & Beverage Preparation; Housekeeping & Guest Services; Retail; Front Office & Recreation; PADI Dive Master; Safe Maritime Transport (SMT); Engineering and Watersports Attendant.

“Investing in people is the cornerstone of great hospitality,” comments Four Seasons Resorts Maldives Regional Vice President Armando Kraenzlin. “And helping local youth achieve their potential and create empowered futures is very much a part of that. Their enthusiasm, talent, energy, and focus amaze us year on year, but the resilience shown by our current graduates, in the face of such unprecedented challenges, is particularly commendable.”

Celebrating their achievements at the graduation ceremony was Chief Guest of Honour and First Lady of the Maldives, Madam Fazna Ahmed. Inspiring young minds to dream big, she addresed both the incoming and outgoing students, as well as presented certificates to them. In her address to the new apprentices, Her Excellency Fazna Ahmed inspired the young audience to become enthusiastic lifelong learners. She encouraged them to make this apprenticeship program a stepping stone where they begin the process of gaining knowledge and learning new skills throughout their lives.

Despite uncertain times for the hospitality industry, the 2022 program managed to take in 40 apprentices, with the Safe Maritime Transport module upgraded with Niyami 1 Certification and Marine Mechanic Level 3 Certifications.

The future looks bright too, with the 2023 intake welcoming 65 hopeful students from across 30 islands, and the introduction of a new third year module, Advanced Engineering.

The Four Seasons Hospitality Apprenticeship – accredited by the Government of Maldives since 2010 – is open to all young Maldivians, aged 17-20, who meet a number of entry criteria including O-Level certifications and fluency in both written and spoken English.  No previous work experience is required and apprentices are fully supported to both live and work at Four Seasons Resorts Maldives, training in Resort operations five days a week, with theory classes one day a week.  Performance appraisals and tests are taken at regular intervals.

At its heart, the apprenticeship program is about learning on the job, with classes conducted by professionals with many years of international experience in the luxury hotel, dive and marine industries. Recognising the need for encouragement and guidance along the way, each apprentice is assigned a buddy and mentor. Learning to work hard within an ambitious team builds stamina and character, and strengthens the apprentice’s sense of professionalism, discipline, teamwork and perseverance.

is required and apprentices are fully supported to both live and work at Four Seasons Resorts Maldives, training in Resort operations five days a week, with theory classes one day a week.  Performance appraisals and tests are taken at regular intervals.

At its heart, the apprenticeship program is about learning on the job, with classes conducted by professionals with many years of international experience in the luxury hotel, dive and marine industries. Recognising the need for encouragement and guidance along the way, each apprentice is assigned a buddy and mentor. Learning to work hard within an ambitious team builds stamina and character, and strengthens the apprentice’s sense of professionalism, discipline, teamwork and perseverance.

EDUCATION IN HOSPITALITY MANAGEMENT 2K22

EDUCATION IN HOSPITALITY MANAGEMENT 2K22

REVIEW- RETRIEVE- REAFFIRM IN THE NEW NORMAL

The education sector in the field of hotel management, culinary arts and overall hospitality education has witnessed the effects of the pandemic and we all have had our own experiences and observations on effective learning and delivering online sessions along with the nuances of the changes around us in the last couple of years. The Covid- 19 phase has much taught us the importance of a lot of things and importance of values, being humble and being able to extend our little best support in all possible ways and means to enhance and develop aspirants to reach their aims and desired opportunities in order to walk on the path to success.

As well all firmly believe that hospitality management courses, subjects and technicalities need face to face interactions, offline mode exposure and a physical contact to an extent in order to understand the finer aspects of the studies involved under various subjects be it theory or practicals. Little to my surprise I came across hundreds of messages, connect requests on various social media platforms from students across the country from Kashmir to Goa and from West Bengal to Rajasthan loaded with queries, doubts and anxiety about what is going to happen in the days to come and how would the new normal be favourable for the student community to work on the path of self-development and revival stage.

The fact of the matter also remained that students did attend the online classes to a great extent which also had its own plus and minus points. While some found it easy to concentrate on the sessions due to not much distractions, many faced unexpected network issues and a few also thought that it was not very effective and impactful. The similar understanding was also shared by the teaching professionals and academia, long hours of screen time, back to back sessions online, managing home and classes side by side, not very comfortable for all subject teachers due to limited expression via online mode. But somehow we all faced it, we went through it and we tried our level best to adjust ourselves with the situation in the benefit of our students and their learning.

POST LOCK- DOWN PHASE: As things got better, life started coming back to normal and we all got a chance to come out of our homes slowly and steadily the excitement and the energy exchange process made way re-connecting back to training rooms, practical labs, seminar halls and sessions which saw benches getting full with students and lively expressions day after day. Though it was a great feel to speak out, share experiences, hear the students speak after a long time, a little observation also showed that the expressive ability of some students had gone for an inner phase direction which means they were not very comfortable opening up, speaking out their thoughts and views due to the online mode of delivery.

The Review Mode: subjects in hospitality courses dealing with the core operation departments like front office, housekeeping, food & beverage service, food production including cookery and bakery called for a thorough brush up on the basics in order to move up the ladder to advanced versions. From the basic sauces, to the types of service, the role of cleaning agents, the seventeen course french classical menu have been few of the classic examples where the students needed a little push and pull strategy approach in order to revise themselves to be open and ready to accept and understand the further upcoming chapters and modules. Kitchen and Bakery practical demos and live on campus sessions also saw a good number of student attendance since most of them have had a passion towards cooking, baking and trying out new foods and products which is quite normal for a hotel management student to since most students when they come for admissions have this thought process in mind that hotel management signifies chefs, celebrity chefs, food experts and more as a part of the growth and opportunity scenario which is exhibited on social media as well to an extent.

The Retrieve Mode: the opening up of the industry and academia both saw the need to bring back people, professionals, students, trainers, human resource teams to re-connect and bring back the much awaited and needed support to run operations and activities from coffee shops to restaurants, banquets to house-keeping, front desk associates to pastry and bakery teams to meet up the demand and supply curves in order to offer better value in service quality and to also polish the new comers into the culture of the organisation in order to prepare them towards perfection for becoming team leaders and managers in the near future. A lot of hospitality management institutions and training centers have retrieved old connects from pre-lock down phase and build back the association and bridged the gap between the industry expectations and enhanced quality delivery systems from the academic point of view. A lot of industry experts, departmental trainers, professionals also have been invited on campus at various educational set ups to come and speak to the students in the form of guest lectures, one to one interactive sessions, speak out your mind career guidance sessions, master class sessions by mixologists, culinary heads, technical support sessions from facing interviews to polish your personality workshops also have been happening. Another aspect of retrieving the connects has been a phase when colleges organise events and theme related assignments which are presented by final year students or as a yearly college fest which picked up pace after couple of years this year. The common platform as one for all and all for one is a good practice as it gets students to be motivated and when it comes from the industry it is always like cherry on the cake.

The Re-Affirm Mode: affirmations and positivity are a couple of words which help is stick onto our goals in life and somewhere the ray of hope deepens and gives us a better dimension towards where we need to head towards, especially when it comes to fresh graduating students after completing degree courses in hospitality management from reputed institutions and universities.

While almost every educational institute is trying their level best to be able to be of utmost help in terms of offering the best of the available job opportunities to their passing out batch students, there are some students who still sound a little unsure whether they would really be able to get something worthwhile and interesting to start up their careers. A simple piece of advice in the new normal reveals that to be successful we need to also start thinking that success starts with us and we will work hard towards achieving it. Nothing happens overnight, no managers and chefs have grown in a day, week month or so, it is a journey and it has to be enjoyed, it has to be teaching us a lot every single day and we need to have an open mind towards being receptive and to accept change as it comes our way. Resistance to change can lead to delay in a great opportune time and phase in life. Taking advice of seniors, mentors, guides, teachers, friends and family members is much required in a lot of new beginnings and we need to be more open towards asking questions and also answering them to our fullest capability when it comes to moulding the future of our country, our children, our students because what stays back on the mind is the imprint of someone who stood by us in our tough times, how we make people feel around us has a very strong impact on our lives as we grow by over the years, we all remember a few of our teachers, a few episodes of our college life, a few instances which make us laugh as we look back through the journey from when we started.

On a Concluding Note: Hospitality as an industry is a vast and huge sector and we all are a part of it under various verticals playing numerous roles over the years, we need to in some way or the other extend our cooperation, guidance, support system and motivate the younger generations towards staying more focussed and be able to develop themselves with a 360-degree approach of being a better person, a well-groomed candidate and a successful hotelier and or hospitality brand name in the days to come not only making our industry a much fulfilling, satisfying and a better place to be a part of but also in developing more jobs, careers and continued nation building activity as well.

Hilton Invests in New, Industry-leading Continuing Education Benefit for Team Members through Partnership with Guild Education

Pic Credit Hilton

In a first for the hospitality industry, Hilton team members will be able to earn a vast new variety of educational credentials at no cost to them

 In an industry first, Hilton has announced a new educational benefit designed to empower its team members to continue to learn, grow and thrive. Through a new partnership with Guild Education, Hilton will provide its team members with a best-in-class continuing education platform to help them pursue and attain their educational dreams. 

Beginning this spring, team members at Hilton’s U.S.-owned and managed properties and corporate locations will be able to earn a vast array of new educational credentials debt-free as they pursue their personal and professional goals.

“At Hilton, we’ve been on a life-long journey to build an inclusive culture of continuous learning for all. We want work at Hilton to be one of the best parts of our team members' lives, and that means creating opportunities for continuous professional growth and development,” said Laura Fuentes, Hilton executive vice president and chief human resources officer. “This partnership with Guild Education – a first of its kind in our industry – is yet another way we will be able to better meet our team members where they are right now on their educational journeys and help them achieve their career aspirations.” 

The new continuing education platform will offer a robust variety of learning offerings, debt-free for all team members. These options include everything from high school completion, English-language learning, digital literacy, professional certifications in high-demand career areas such as culinary, business, data analytics and technology, and college degrees. 

A continued focus on growth through education is key to attracting and retaining top talent, now more than ever, which is why Hilton sought out best-in-class partner Guild Education. Guild has partnerships with the nation’s top universities and learning providers for working adults, offering more than 2,200 programs and the expertise to guide all learners through their educational aspirations and journeys. 

“Hilton is enhancing its commitment to creating a top work environment and a workplace of growth with its new education program,” said Natalie McCullough, Guild Education president and chief commercial officer. “We’re proud to partner with Hilton to provide their team members with career mobility opportunities that will give them the skills needed for the jobs of today and the careers of tomorrow.”

Hilton has developed a strong reputation as a purpose-driven company with a great workplace culture, driven by its team members. Amid one of the most challenging times in the history of the hospitality industry, Hilton continues to be recognized for its exceptional and resilient workplace culture and team member benefits. Great Place to Work and Fortune named Hilton #1 on the 2021 Best Big Companies to Work For® list and #3 on the 2021 Best Companies to Work For® list in the U.S. Hilton is the highest ranked hospitality company to appear on both lists, especially notable given the significant impact the pandemic has had on the travel industry. DiversityInc also ranked Hilton #1 on its 2021 list of Top 50 Companies for Diversity.

“At Hilton, more than 40 percent of U.S. team members have been part of the Hilton family for 10 years or longer. We are thrilled to be partnering with Guild Education to expand our efforts to support our team members in building lifelong, fulfilling careers here at Hilton,” says Gretchen Stroud, Hilton’s senior vice president of talent and inclusion. 

Prior to adding these new educational opportunities, Hilton already offered more than 25,000 online professional development learning courses. In addition, Hilton offers a comprehensive benefits package including mental well-being offerings, paid personal and parental leave, sabbaticals and GoHilton travel discounts. 

Hilton is actively hiring. The company has nearly 2,900 hotel job openings available in the U.S., with levels spanning entry-level through general manager, at all of its 18 brands.

For more information on Hilton’s partnership with Guild Education, its award-winning workplace culture and the many kinds of jobs available, please visit jobs.hilton.com.

Chandiwala Launches Scholarship Scheme For Hospitality

Banarsidas Chandiwala Institute of Hotel Management and Catering Technology launch Shri Rajindera Kumar Memorial Scholarship for hospitality students. This scholarship aims to provide financial support to one of the deserving meritorious and underprivileged students every year.  This Memorial Scholarship Fund will offer renewable, four-year scholarships to students with financial needs who display academic achievement.  

With the launch of this scholarship scheme, BCIHMCT has now taken a giant stride to promote hospitality education in the nation and to promote the academic journey of budding hoteliers. 

The scholarship scheme is one of the biggest philanthropic acts and pioneering efforts by Late Shri Rajindera Kumar’s family along with the management of Banarsidas Chandiwala Hotel Management Institute. 

The special scholarship scheme is in the name of Late Shri Rajindera Kumar, The Director, Ambassador Hotel New Delhi, who was the greatest doyen and legend of the hospitality industry and a prominent figure in the national capital’s hospitality industry for many decades now.  

He was elected President for FHRAI as President in 2009-10. His leadership style and thoughtful advocacy and PR were admired by one and all. He was truly an ambassador for the entire hospitality industry and the nation. He was an advocate of knowledge-sharing and an accomplished groundbreaker. Shri Kumar was a man ahead of his time, very disciplined and straightforward during his lifetime. 

Suryadatta Group of Institutes of Hotel Management ink pact with Eclat Hospitality to ensure global careers for students.

From Left to Right

Mr.Atul Deshpande , Mr.Ulhas Chaudhari, Mr.Vikas Mehra, Ms.Anuradha Khot

Suryadatta Group of Institutes of Hotel Management ink pact with Eclat Hospitality to ensure global careers for students.

Pune: Suryadatta Group of Institutes of Hotel Management inked a memorandum of understanding (MoU) with Eclat Hospitality for training and placement opportunities for its students.

The MoU was signed by, Mr. Vikas Mehra, Director of International placement, Eclat Hospitality and Ulhas Chaudhari Principal in Incharge of Suryadatta Institutes of hotel management said that this will help students remain in sync with the ever-changing

From Left to right

Mr. Atul Deshpande TPO Suryadatta Group of Institutes of Hotel Management

Mr. Ulhas Chaudhari Principal Incharge Suryadatta Group of Institutes of Hotel Management

Mr. Vikas Mehra Director of International Placements Eclat hospitality

Ms. Anuradha Khot Senior Advisor - Institutional Tie-ups Eclat hospitality

Dr. Kaviraj Khialani was invited as Guest of Honor- Industry Expert at ICOHOST 2021- International Conference on Hospitality and Tourism- GNA University, Punjab.

Looking at the welcome back and some of the safe to move trends in the Hospitality and Tourism business and the way forward approach to create a synchronised formulae towards achieving success and stability one of the recent initiatives taken include the ICO-HOST 2021, international conference held on 27th November 2021 at the GNA University campus. Among many noted dignitaries and well known academicians from around the world the event also saw a good number of students from hospitality and tourism management course who chose to be a part of the full day highly informative and valuable seminar.

The use of technology in hospitality industry and its pros- cons along with its functional aspects, guest satisfaction grid rate, adaptability and accessibility aspects etc were a few of the many points spoken and discussed during the sessions. Dr. Kaviraj Khialani highlighted the need of the hour of being mentally and physically strong to start with and to work on the sync with technology which surely can be beneficial for hospitality professionals but not to overlook the importance and merits of basic know how and foundation knowledge of our technical subjects and departments. His deliberation included the thought process to be clear, the mind set to be positive and the balance factor which makes it easy for us to accept, adapt and acknowledge the use of technology in a highly effective manner which can help us see happy guests coming back to our hotels and restaurants more often.

“It is important to have the correct combination of clarity of mind with a synchronised approach towards building a better professional delivery and professional approach on a day to day basis in order to offer quality service with the highest possible standards of safety and well- being to our valued and esteemed guests who will always keep in mind the experience they went through while visiting or during the course of their stay at our hotels” – Chef Kaviraj also concluded by saying that the students looking forward to graduating in the near future have a very good scope and varied openings to choose from in various verticals in the hospitality industry and with an open mind and zeal to perform it would be a great professional journey for all. The grand event saw its end with a special felicitation ceremony in which Chef Kaviraj was presented and awarded a memento and certificate of appreciation by the vice- chancellor, dean and head of department at GNA University.

Overall the one-day international conference was a great success and it shared a lot of important facts and created awareness among the attendees as well on various aspects attached to the world of hospitality.

NEWS | FHRAI announces scholarships for BSc in Hotel and Hospitality Administration

As a special case, the scholarship will be provided to the children of hospitality.

The Federation of Hotel & Restaurant Associations of India (FHRAI) in association with its regional associations has announced the launch of a scholarship program for students interested in pursuing a three-year BSc in Hospitality and Hotel Administration from the FHRAI Institute of Hospitality Management (FHRAI-IHM), Greater Noida.

FHRAI-IHM is the first and only private institution run by an Industry Association to be affiliated with the National Council for Hotel Management & Catering Technology (NCHMCT), an autonomous body under the ministry of tourism, Government of India.

Children of employees of member establishments of FHRAI and its regional associations will be offered 50 percent waiver in the admission, enrolment, tuition and examination fees and 20 percent waiver will be offered to children from the families of hospitality patrons or employees. As a special case, the scholarship will also be provided to the children of hospitality sector employees of member establishments who lost jobs during the pandemic, based on a certification by the member establishment and the regional associations.

The admissions will be based on the merit of Class XII results, availability of seats, and approval of the affiliating organization - NCHMCT, Noida. Registration is open for direct admission at https://www.fhrai-ihm.com/.

“India’s tourism and hospitality sector has the potential to become the growth engine of our economy by accelerating demand and supply in the market along with generating employment in millions. At the moment, the entire sector is reeling under the impact of the pandemic and we are witnessing its cascading effects on the field of hospitality education as well. Under the present environment, all stakeholders should join hands to ensure that the growth prospects of the hospitality industry do not get hamstrung due to current challenges. With the launch of the scholarship scheme, FHRAI and its regional Associations will take the lead to promote hospitality education in the country to pick up from where we left off prior to the pandemic,” says Gurbaxish Singh Kohli, vice-president, FHRAI.

“The scholarship scheme can be availed by children of employees working in the member establishments of FHRAI and its regional associations who fulfill the age and eligibility criteria for admission as per NCHMCT norms. Associations will shortlist the eligible candidates from their region and recommend them for enrolment in FHRAI – IHM under the scholarship program. It is our endeavour to create a qualified and committed workforce for the sector and we would like a maximum number of students to avail of this scholarship opportunity,” says Surendra Kumar Jaiswal, vice-president, FHRAI.

NEWS | Dusit International partners with leading educational and culinary institutes to develop Thailand's first academy of gastronomy with business incubation facilities - 'The Food School'

Set to open in Bangkok in Q1 2022, the state-of-art facility will offer culinary training and business incubation services to drive innovation in Thailand's food and beverage sector.

Dusit International, one of Thailand's leading hotel and property development companies, is set to expand its hospitality education business in the kingdom with a unique joint venture offering experiential training in Italian, Japanese, and Thai cuisines - plus exclusive incubation services for food and beverage startups - in a state-of-the-art facility in Bangkok.

Called The Food School, the project occupies 3,200 sq m of thoughtfully designed space set over three floors at the new Creative & Startup Village in the city's Sam Yan district, just a five-minute walk from Sam Yan MRT underground station.

Equity partners in the THB 336 million development include Dusit International; Glowfish Co-Working Space (under privately owned real estate investment company, Heritage Estates Co., Ltd.); Allied Metals, one of Asia's leading suppliers of professional kitchens and kitchen infrastructure; and La Scuola Internazionale di Cucina Italiana (ALMA), recognised as the world's leading education and training centre for Italian cuisine.

Designed to provide an innovative, progressive and experiential learning environment, and targeted at young professionals, keen amateurs, career-switchers, and entrepreneurs seeking to get the best possible start for their food and beverage businesses, The Food School will bring together three globally recognised institutions - including Dusit's own Dusit Thani College; Japan's renowned Tsuji Culinary Institute; and ALMA. Each will offer long-course modules in Thai cuisine, Japanese cuisine, and Italian cuisine and bakery, respectively.

Students will also have access to The Food School's unique entrepreneurial incubator platform, The Test Kitchen, which will offer facilities for product testing and experimentation; business planning services; professional coaching and mentorship from renowned local chefs; and exclusive opportunities to get financial support from investors during specially arranged pitching sessions.

Alongside sourcing sustainable produce from selected farms throughout Thailand, the academy will bring in premium imported ingredients to ensure authenticity. Regular events will showcase innovations and new food and beverage business trends. A community dining room, meanwhile, will serve as a venue for students, instructors, locals, visitors, mentors and mentees to exchange ideas and evaluate new concepts.

"The Food School aims to create a vibrant, dynamic and collaborative ecosystem that brings together Thailand's food community to drive positive social, environmental, and economic developments in the food and beverage industry at large," said Ms Suphajee Suthumpun, Group CEO, Dusit International. "Three clear highlights set The Food School apart as a unique proposition in Bangkok. First, it is the first mover in the market to offer multi-cuisine training and business incubation all under one roof. Second, its Test Kitchen facilities will provide an unrivalled opportunity for experienced or fledgling chefs and savvy entrepreneurs to trial new concepts, receive advice on these concepts from seasoned industry experts, and tap into Thailand's dynamic food and beverage market. Third, the Food School will play an active role in the food and beverage community by hosting regular events that bring together key industry players to discuss the latest trends, evaluate concepts, and brainstorm the way ahead for established and upcoming food and beverage businesses alike."

Ms Suthumpun said that no other facility offers such comprehensive services for culinary startups and young professionals in Bangkok.

"By responding to the professional needs of the market in the new normal, fully leveraging Dusit's rich experience in providing hospitality education for more than 20 years, and offering direct access to mentorship from celebrated chefs and well-known restaurateurs in Thailand, and later globally, we look forward to helping The Food School's students, entrepreneurial associates, and community supporters to fulfill their potential with services, facilities and hands-on learning specially created to equip them for success in the brighter post-COVID-19 days ahead."

Ms. Prim Jitcharoongphorn, Chairperson of the Executive Board at Allied Metals, said, "The highlight of The Food School facility is the design of kitchen classrooms that fosters teamwork and collaboration among peers. Our facility is equipped with eco-friendly equipment which is energy-efficient, user-friendly, and versatile. Kitchens at The Food School are truly state of the art. We are delighted that our innovative solutions will contribute to the sustainable development of culinary talents in Thailand by facilitating maximum productivity with minimal environmental impact."

Mr Gavin Vongkusolkit, Managing Director of Heritage Estates Co. Ltd & Founder of Glowfish Co-Working Space, said, "Glowfish is all about people, community, and genuine collaboration, and any partnership or project we undertake will always be built on these solid foundations. Bringing our expertise in value-driven collaboration to The Food School, we look forward to building a thriving ecosystem of creativity and innovation, not only for Thailand's food industry but also for the wider benefit of tourism, agriculture, wellness, sustainability, entrepreneurship, education and many connecting parts of our society and economy."

Essential Skills For Food and Beverage Personnel | Basic Restaurant Tools-Part 2 By Dr. Hemant Kumar Singh

Brief About the Vlogger

Dr. Hemant Kumar Singh is an accomplished Trainer and administrator with over 21 years’

of experience in the field of Hospitality. His research work has published in various national & international journals. During his 20 year-long career, he has organized and attended a number of national & international conferences, seminars, workshops, FDPs, MDPs. He is a trained Online Educator certified by American Hospitality Academy.

Essential Skills For Food and Beverage Personnel | Table Cover Setup By Dr. Hemant Kumar Singh

Brief About the Vlogger

Dr. Hemant Kumar Singh is an accomplished Trainer and administrator with over 21 years’

of experience in the field of Hospitality. His research work has published in various national & international journals. During his 20 year-long career, he has organized and attended a number of national & international conferences, seminars, workshops, FDPs, MDPs. He is a trained Online Educator certified by American Hospitality Academy.

MOT directs IHMs to offer case-by-case basis concessions

Central IHMs to go into financial soup with MoT’s directive on fee concessions

The principals of the IHMs fear that allowing concessions on a 'case-to-case' basis as per their discretion might open scope for future litigations.

The directive of the Ministry of Tourism to Institutes of Hotel Management (IHMs) under the National Council of Hotel Management & Catering Technology (NCHMCT) to decide on ‘case to case basis’ the concession requests on annual fees made by the student community has put the cash-starved Central IHMs in a quandary.

The Ministry of Tourism, Government of India decides on the fee structure of the NCHMCT institutes, and they have to meet their annual budget from within the students’ fees. The principals of the institutes are up in arms against the directive of the ministry, as it would create more pressure on the financial stability of the institutes. They argue that if concessions have to be offered to students, the same should have been spelt out in black and white and the shortfall in the income of the institutes should be compensated by the MoT.