Ingredient Ideology | Farm To Fork Trend In The Culinary Business, By: Dr. Kaviraj Khialani- Celebrity Master Chef.

Introduction To Trends In The Food Business Post Covid. 

In the wake of the COVID-19 pandemic, the food business has witnessed several noteworthy trends. Online food delivery and takeout services have surged, with consumers increasingly embracing the convenience of ordering food from their smartphones. Contactless dining has become a norm, characterized by QR code menus and mobile payment options, offering a safer and more efficient dining experience. Health and wellness have gained prominence, leading to a heightened demand for healthier and more transparent food choices, including plant-based and functional foods. The focus on local sourcing and sustainability has grown, as consumers seek locally-produced and eco-friendly food products. Automation and robotics are being adopted to address labor shortages, and culinary innovation is flourishing with the introduction of unique menu items, inspired by the need to stand out in a competitive market. These trends are shaping the post-COVID food business, emphasizing adaptability and a commitment to meeting evolving consumer demands.

WHAT IS FARM TO FORK CONCEPT?

The "farm to fork" concept, often referred to as "farm to table," is a holistic approach to food production, distribution, and consumption that emphasizes the traceability and transparency of the food supply chain. This concept aims to ensure that food is sourced, produced, processed, and delivered to consumers with minimal intermediaries and maximum freshness. It promotes sustainability, reduces food miles (the distance food travels from its source to consumers), and fosters a connection between consumers and the origins of their food.

Key components of the Farm to Fork concept include:

Local Sourcing: Prioritizing food sourced from nearby farms and producers, which reduces transportation and supports local economies.

Sustainability: Promoting environmentally friendly and responsible farming and food production practices, such as organic farming and reduced pesticide use.

Transparency: Providing consumers with information about the origins of their food, including the location of farms, production methods, and potential certifications (e.g., organic or fair trade).

Seasonality: Encouraging the consumption of foods that are in season, which is both environmentally sustainable and often more flavorful.

Shorter Supply Chains: Reducing the number of intermediaries between producers and consumers, which can lower costs and improve food safety.

Quality and Freshness: Prioritizing the delivery of fresh, high-quality products to consumers, which can enhance flavor and nutritional value.

The farm to fork concept not only supports local agriculture and sustainable practices but also fosters a deeper connection between consumers and their food sources. It empowers consumers to make informed choices about the food they consume and contributes to a more sustainable and resilient food system.

WHAT ARE THE MINUS POINTS OF FARM TO FORK CONCEPT.

The Farm to Fork concept is a European Union (EU) initiative aimed at creating a more sustainable and environmentally friendly food system. While it has several potential benefits, it also has its critics, who point out some of its potential drawbacks and challenges:

Economic Concerns: Critics argue that the Farm to Fork strategy could lead to increased production costs for farmers due to stricter regulations and sustainability requirements. This may affect the competitiveness of EU farmers in the global market.

Trade Implications: The initiative's ambitious goals could potentially lead to trade tensions with countries that have different agricultural and environmental standards. It may also impact the EU's ability to access a diverse range of affordable food products.

Food Security: Some critics worry that the emphasis on sustainability and reduction in certain agricultural practices may reduce food production, which could impact food security and affordability for EU citizens.

Innovation and Technology: The Farm to Fork concept's focus on sustainability may discourage the adoption of innovative agricultural technologies and biotechnology, potentially slowing down progress in increasing agricultural productivity and resilience.

Transition Challenges: Implementing such a major shift in the food system will require a significant transition period, which may be challenging for both farmers and the food industry. Adjusting to new practices and standards can be costly and time-consuming.

Rural Communities: Some rural communities may be disproportionately affected by the changes associated with the Farm to Fork strategy, as it may lead to changes in land use and agricultural practices that impact local economies and livelihoods.

Consumer Costs: Stricter sustainability standards and regulations may lead to higher food prices, which could impact consumers' ability to access affordable and diverse food options.

Balancing Environmental and Economic Goals: Balancing environmental sustainability with economic sustainability is a significant challenge. It's crucial to ensure that efforts to protect the environment do not come at the cost of farmers' incomes and economic viability.

It's important to note that the Farm to Fork concept is designed to address the growing concerns about the environmental impact of the food system and promote healthier and more sustainable food production. While there are potential drawbacks and challenges, proponents argue that the long

term benefits in terms of environmental sustainability and improved public health justify the initiative's goals. However, finding the right balance between these objectives is a complex and ongoing process.

WHAT KIND OF MENUS CAN BE MADE KEEPING IN MIND THE FARM TO FORK CONCEPT.

Creating menus with the Farm to Fork concept in mind involves prioritizing locally sourced, seasonal, and sustainably produced ingredients. The idea is to reduce the environmental footprint of food production and promote healthier, more responsible eating. Here are some types of menus that can align with the Farm to Fork concept:

Seasonal Menus: Design your menu around the availability of seasonal produce. This not only ensures freshness but also reduces the need for long-distance transportation and energy-intensive greenhouse cultivation. For example, in the summer, your menu might feature dishes with fresh tomatoes, zucchini, and berries, while in the winter, you could focus on root vegetables and hearty greens.

Locally Sourced Menus: Prioritize ingredients from local farms and suppliers to support the regional economy and reduce the carbon footprint associated with food transportation. Consider creating a "local farmer spotlight" section on your menu to highlight the sources of your ingredients.

Sustainable Seafood Menus: If your menu includes seafood, choose sustainable seafood options that are sourced responsibly, taking into account overfishing and the preservation of marine ecosystems. Organizations like the Marine Stewardship Council can help you identify sustainable seafood choices.

Plant-Based Menus: Promote plant-based and vegetarian options on your menu to reduce the environmental impact of meat production. Highlight dishes with a variety of vegetables, legumes, and whole grains, making them delicious and appealing to a broad audience.

Farm-to-Table Menus: Partner directly with local farms and feature their products prominently on your menu. This can involve creating relationships with farmers and featuring a "farm of the month" to showcase different local producers.

Organic and Non-GMO Menus: Prioritize organic ingredients and non-genetically modified organisms (GMO) to support sustainable farming practices and healthier food choices.

Reduced Food Waste Menus: Implement strategies to minimize food waste, such as using every part of an ingredient, composting kitchen scraps, and designing dishes that can incorporate surplus ingredients creatively.

Ethical Animal Farming Menus: If you serve animal products, opt for meats, dairy, and eggs that come from farms with high animal welfare standards and sustainable practices. This includes sourcing products from farms that provide more humane living conditions and feed animals a more environmentally responsible diet.

Reduced Processed Foods Menus: Minimize the use of highly processed and pre-packaged ingredients in your dishes. Fresh and minimally processed ingredients are not only healthier but also more in line with the Farm to Fork concept.

Education and Transparency: Consider adding information about the origin and sustainability of your ingredients to your menu. This can educate diners about the Farm to Fork concept and highlight your commitment to responsible sourcing.

Ultimately, creating menus aligned with the Farm to Fork concept involves a commitment to sourcing, preparation, and presentation that emphasizes sustainability, local production, and responsible agriculture practices. It can help differentiate your restaurant or food service business while contributing to a more environmentally and socially responsible food system.

IS FARM TO FORK CONCEPT GETTING POPULAR IN METRO CITIES LIKES MUMBAI? WHAT ARE THE CHALLENGES BEING FACED.

The Farm to Fork concept, which emphasizes sustainable and local food sourcing, has been gaining popularity in many metro cities around the world, including Mumbai, India. However, it's important to note that the extent of its popularity and adoption can vary within different regions and communities. Here are some factors to consider regarding the popularity of the Farm to Fork concept in Mumbai and the challenges it may face:

Popularity:

• Growing Awareness: There is a growing awareness and interest in sustainable and locally sourced food in Mumbai, as in many other urban areas. Consumers are increasingly conscious of the environmental and health impacts of their food choices.

• Emerging Restaurants and Cafes: Many restaurants and cafes in Mumbai are embracing the Farm to Fork concept. They are featuring menus that highlight local and seasonal ingredients, and some even establish direct relationships with local farmers and suppliers.

• Farmers' Markets: Farmers' markets and community-supported agriculture (CSA) initiatives are becoming more common in and around Mumbai. These platforms enable consumers to access fresh, local produce directly from farmers.

• Food Delivery Services: Some food delivery platforms are now focusing on promoting sustainable and locally sourced meals to cater to the demand for Farm to Fork offerings.

Challenges:

• Logistics and Supply Chain: Mumbai's densely populated and urban environment presents challenges in sourcing enough local produce to meet the demands of the city's population. Building efficient and sustainable supply chains can be a logistical challenge.

• Seasonal Variability: The availability of certain ingredients can be limited by season, which may make it challenging for restaurants to maintain consistent menus and for consumers to access their favorite dishes year-round.

• Consumer Education: Many consumers in Mumbai may not be fully aware of the Farm to Fork concept and its benefits. Restaurants and food providers may need to invest in educating customers about the importance of local and sustainable sourcing.

• Price Sensitivity: High real estate and operational costs in Mumbai can make it challenging for restaurants to offer Farm to Fork menus at competitive prices, potentially limiting accessibility for some segments of the population.

• Regulatory Hurdles: Compliance with food safety and hygiene regulations while sourcing from local and smaller-scale producers can sometimes pose challenges.

• Balancing Tradition and Innovation: Mumbai has a rich culinary tradition that includes various regional and international cuisines. Balancing this tradition with innovative Farm to Fork offerings can be a creative challenge for chefs and restaurant owners.

Despite these challenges, the Farm to Fork concept is gradually gaining ground in Mumbai, driven by consumer demand for healthier and more sustainable dining options. Overcoming logistical and awareness-related challenges will be important for its continued growth in the city. Additionally, government support and incentives for sustainable and local food production can also play a significant role in promoting the concept.

5 RECIPES WHICH CAN BE DONE BETTER USING FARM TO FORK CONCEPT 

The Farm to Fork concept emphasizes the use of locally sourced and seasonal ingredients to create more sustainable and flavorful dishes. Here are five recipes that can be improved by applying this concept:

1. Caprese Salad:

Ingredients:

• 4 large ripe tomatoes (locally sourced if possible)

• 8 ounces (about 225 grams) fresh mozzarella cheese

• 1 bunch of fresh basil leaves

• Extra virgin olive oil (high-quality and locally produced)

• Balsamic vinegar (optional)

• Sea salt and freshly ground black pepper, to taste

Method:

Prepare the Ingredients:

• Wash and dry the tomatoes and basil leaves.

• Slice the tomatoes into 1/4-inch thick rounds.

• Slice the fresh mozzarella cheese into 1/4-inch thick rounds as well.

• Pick the basil leaves from the stems.

• The tomato, mozzarella, and basil slices, slightly overlapping them.

• Drizzle extra virgin olive oil generously over the salad.

• If desired, you can also drizzle a small amount of balsamic vinegar for extra flavor.

• Season the salad with sea salt and freshly ground black pepper to taste.

1. Vegetable Stir-Fry:

Ingredients:

For the Stir-Fry Sauce:

• 1/4 cup soy sauce

• 2 tablespoons oyster sauce (or hoisin sauce for a vegetarian option)

• 2 tablespoons rice vinegar

• 1 tablespoon honey or brown sugar

• 1 teaspoon cornstarch

• 1 tablespoon vegetable oil (locally sourced if possible)

• 1 pound (450 grams) mixed vegetables, such as bell peppers, broccoli, carrots, snap peas, and mushrooms, thinly sliced or chopped

• 2 cloves garlic, minced

• 1-inch piece of fresh ginger, grated or minced

• 1 block of tofu, chicken, shrimp, or beef (optional), cut into bite-sized pieces

Method:

• In a small bowl, whisk together the soy sauce, oyster sauce (or hoisin sauce), rice vinegar, honey (or brown sugar), and cornstarch. Set this sauce aside.

• Wash and chop the mixed vegetables. You can use any combination you prefer or what's in season.

• If using protein (tofu, chicken, shrimp, beef), prepare it by cutting it into bite-sized pieces.

• Heat the Oil:

• Heat the vegetable oil in a large skillet or wok over medium-high heat.

• Add the chopped vegetables to the skillet. Stir-fry for 3-5 minutes until they start to become tender but still crisp. You can adjust the cooking time based on your preference for the level of doneness.

1. Grilled Cheese Sandwich:

Ingredients:

• 2 slices of high-quality artisanal bread (locally sourced if possible)

• 2-3 ounces (about 60-85 grams) of your favorite cheese, such as cheddar, Swiss, or mozzarella

• 1-2 tablespoons of butter (locally sourced if available)

• Optional additions: tomato slices, cooked bacon, or caramelized onions

Method:

Lay out the two slices of bread.

Place the cheese (and any optional additions) between the slices of bread to create a sandwich.

Spread a thin layer of butter on the outside of each slice of bread. This will give the sandwich a golden, crispy exterior when grilled.

Heat a non-stick skillet or a griddle over medium heat. You can also use a panini press or a sandwich press if you have one.

Place the buttered side of the sandwich down in the hot skillet.

Grill for 2-3 minutes on each side, or until the bread is golden brown and the cheese is melted. If using a sandwich press, follow the manufacturer's instructions.

1. Farm-to-Table Saag Paneer:

Ingredients:

• Locally sourced paneer (cottage cheese)

• Fresh, seasonal leafy greens like spinach, mustard greens, or fenugreek leaves

• Organic and locally produced spices (cumin, coriander, turmeric)

• Fresh tomatoes and onions from local farms

    Method:

• Use locally sourced and farm-fresh paneer.

• Incorporate seasonal leafy greens, ensuring they are freshly

• harvested.

• Make a rich tomato-based gravy with fresh tomatoes and onions.

• Spice it with local and sustainably produced spices.

• Serve with locally sourced rice or bread.

1. Seasonal Vegetable Pulao:

 Ingredients:

• Seasonal vegetables like peas, carrots, and beans from local farms

• Locally sourced Basmati rice

• Fresh herbs and spices from nearby markets

• Local ghee or vegetable oil

    Method:

• Use locally sourced Basmati rice.

• Incorporate seasonal vegetables from local farms.

• Spice the pulao with fresh herbs and spices from nearby markets.

• Cook in local ghee or vegetable oil for an authentic and sustainable touch.

• Serve the Vegetable Pulao with locally produced yogurt or raita.

CONCLUSION

In conclusion, the Farm to Fork concept promotes a more sustainable and responsible approach to food sourcing and consumption. It emphasizes the use of locally grown, seasonal, and sustainably produced ingredients to create healthier, environmentally friendly, and flavorful dishes. This concept has gained popularity in many metro cities, including Mumbai, as consumers become increasingly aware of the benefits of supporting local agriculture and reducing the environmental impact of the food system.

While the Farm to Fork concept offers numerous advantages, including fresher and more flavorful ingredients, support for local economies, and reduced carbon emissions, it also faces challenges. These challenges include logistical and supply chain issues, seasonal variability in ingredient availability, the need for consumer education, price sensitivity, regulatory hurdles, and the balancing of tradition and innovation in culinary offerings.

To fully realize the potential of the Farm to Fork concept, it is important for businesses, restaurants, and consumers to collaborate in sourcing and promoting local, sustainable, and seasonal ingredients. By doing so, we can contribute to a more responsible and resilient food system that benefits both our health and the environment.

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

Indian Hotel Industry - Revenue & Expansion Pattern Analysis & Forecast By Saurabh Pande

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Pre-event Release for International Conference on Travel, Tourism, Hospitality & Culture-2024 (ICTTHC - 2024)” on the theme “Culture & Cuisine in the Digital World”

Institute of Hotel Management Catering Technology & Applied Nutrition, Ranchi (IHM Ranchi) is going to organise the “International Conference on Travel, Tourism, Hospitality & Culture- 2024 (ICTTHC - 2024)” on the theme “Culture & Cuisine in the Digital World " on 16th & 17th February 2024, in association with Ministry of Tourism, government of India and Department of tourism, Art, Culture, Sports and Youth Affairs, Government of Jharkhand with an aim to bring together experts, researchers and decision makers from academia and industry across the globe to exchange the knowledge, experience and research innovations related to Culture & Cuisine,

Promotion & Development and to discuss and deliberate the impact of Digital transformation on Culture & Cuisine of a destination.

The inauguration of the conference will be done by Dr. D.K. Singh, Vice chancellor, Jharkhand University of Technology, Mr. Gyan Bhusan, IES, Ministry of tourism, Government of India, Ms Anajali Yadav (IAS), Director, Department of Tourism, Govt. of Jharkhand and the valedictory ceremony will witness Mr. Manoj Kumar (IAS), Secretary, Department of Tourism, Art Culture, Sports and Youth Affairs, Govt. of Jharkhand as the Chief Guest and other dignitaries from Ministry of Tourism, government of India and NCHMCT Noida.

The keynotes during the conference will be delivered by Prof. Maharaja Vijay Reddy, Associate Dean University of Wolverhampton, UK, Dr. S.C. Bagri, Former Vice Chancellor Himgiri Zee University and Member of Indian National Commission for Cooperation with UNESCO (INCCU), Dr. Ashish Dahiya, Professor & Director, Institute of Hotel & Tourism Management, M.D University Rohtak, Haryana, Master Chef Lawrence Gomes, Awarded as 100 Best Chefs of the World in 2023, Dr. Steffy Teresa Murmu, Director - Rasik Gourabi Besra Memorial Trust, Dumka, Jharkhand, Convener INTACH Ranchi Chapter, Prof. Parikshat Singh Manhas, Chairman, Jammu & Kashmir Board of School Education (JKBOSE), &  Director, State Council of Educational Research & Training - JKUT (SCERT).

The conference will have panel discussion on the themes - Culinary Tourism: Today & Tomorrow and Importance of Adding Social Media Management in Course Curriculum of Hotel Management Education with various research paper presentations sketching challenges and issues for cuisine and culture in the digital era.

Master Chef Jameela Zakey, Lebanese & Syrian Expat Chef, Dr. Manisha Oraon, Co- Founder, The Open Field Farms, Chef Nishant Choubey, Consulting Chef for Michelin Plated Indus, Co-Founder Street Storyss, Mr. Satvir Singh, Director (studies), NCHMCT, Noida, Dr. Priyadarshan Lakhawat, Director Academics, NCHMCT, Noida, Mr. Hemant Mehta, General Manager, Radisson Blu Ranchi, Dr. Prem Ram, Associate Professor, BCIHMCT, New Delhi, Prof. Nimit Chowdhary, HOD, Tourism and Hospitality Management, Jamia Millia Islamia, New Delhi, Mr. Ashirbad Praharaj, Cluster General Manager, Odisha, Jharkhand &  Bihar for Taj Hotels and Resorts, Mr. Kamal Kant Pant, Principal, IHM Delhi, Mr. Raja Sadhukhan, Principal, IHM Kolkata, Ms. Sharada Ghosh, Principal, IHM Bhubaneswar, Dr. Bhuvan G. M., Principal, Apeejay Institute of Hospitality, Navi Mumbai, Mr. Brajesh Gupta, General Manager, Sarovar Portico Le Lac, Ranchi, Ms. Sowmya Sengupta, Manager, Learning and Development, Taj Hotels Resorts and Palaces and Mr. Ajay Kumar Sahoo, Principal In- charge, IHM Ahmedabad will be the representing as tourism and Hospitality experts during the conference.

 An ISBN Book title “Culture & Cuisine in the Digital World " will be released during the conference which will have the research work contributed by Scholars, Paper Presenters, Industry Experts from India and abroad.

Importance of Food Technology for the Hospitality Industry by Dr. Himanshu Talwar

In the post-pandemic phase, where industries have had a difficult time generating revenue, the hotel industry has particularly struggled because of restrictions on travel. However, technology has been one significant factor that has provided those working in this sector with the right kinds of opportunities to reinvent themselves.

F&B Sector

The hospitality sector has been the fastest-expanding sector globally, and the food and beverage (F&B) sector continues to be the glue that holds the business together. The estimated size of the industry is around 3% of the GDP of India, which in business terms translates to 2/3 of the Indian retail market. With a projected market value in 2024 expected to reach USD 1.264 million, this sector has seen tremendous growth in the last few years. It has been estimated that the sector has grown at a CAGR of almost 14% from 2020 to 2024. Now, in order to understand the reason behind exponential growth, one must understand and evaluate the role of technology in the sector.

Open and adaptive to the tech revolution

Investments in new innovative technologies, as a way to deal with post-pandemic issues, have helped the F&B sector grow significantly, which has greatly contributed to the recovery of India’s hospitality industry. QR code-based e-menus, online billing and payment methods, integrated marketing, and customer relationship management (CRM) have been important tools in bringing about a change in the hospitality sphere. Furthermore, in order to sustain profitability over the long term and maintain a reputable client base, the hospitality sector understood the value of and how crucial it was to adopt and employ innovative technologies. And all such important decisions taken well in time have delivered exceptional results for the industry. Restaurants partnering with technology companies to improve the productivity and efficiency of their operations is a day-to-day thing to be seen and noticed. Henceforth, we are experiencing a revolution; for instance, the HoReCa sector is implementing newer innovations like contactless dining, contactless payments, and voice-controlled operations.

Kitchens and Internet

Another important factor is the rising popularity of cloud kitchens, online food delivery, and meal plans that emphasise health and wellbeing, which are contributing to the tremendous growth that India's foodtech sector is expected to experience over the next several years. Such steps, fueled by cutting-edge technologies like IoT and big data as well as the popularity of fast-service restaurants and chains, are transforming the sector and making it ready for the decades to come. With social and digital media gaining prominence, cultivating a brand identity that promotes an experience beyond food and beverages has become an important marketing strategy. Food tech startups like Rebel Foods, Box8, Fresh Menu, Daalchini, etc. have all helped accelerate revenue by encouraging people to invest in new food experiences.

Government Support

In an agreement to register a significant number of street vendors with Swiggy and Zomato, the Prime Minister's Street Vendors Self-Trust Fund and the Ministry of Urban Development shook hands with the food-tech giants. This initiative is a great opportunity to help the neighbourhood street sellers boost their sales, strengthening the foundation of the food-tech sector. And the introduction of the Open Network for Digital Commerce (ONDC) is another such unique initiative that will open doors for local street vendors to supply food and beverages to consumers without compromising on the quality of the item. Indeed, the role of organisations and departments such as Consumer Affairs, FSSAI, etc. is praiseworthy.

Outcome

To conclude, the sector is seeking opportunities to discuss and dwell upon issues such as acquisition costs, investments, and opportunities available to the company, which need to be addressed by some of the best tech experts in the world. Moreover, a platform must be created that can provide insight into the world’s newest and best assets in order to help businesses reach new heights, pushing them further in the global market. Surviving the pandemic has been a challenging task for most businesses; hence, issues like increasing the efficiency of F&B operations and boosting profit potential with the help of technology, as well as future-proofing of assets available currently, must be thoroughly studied and discussed for the betterment of the sector, the creation of more employment, and above all, keeping the good health of the people intact.

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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Workshop on Online Safety, Wellbeing and Digital Resilience organized at IHM Ranchi

42% of students surveyed by FLAIR are moderately addicted to internet usage, 25% addicted to social media

 In collaboration with FLAIR (Forum for Learning and Action with Innovation and Rigour) and SHICAA (safe and Healthy Internet for Children and Adolescents Alliance) organized a three-day workshop on “Online Safety, well-being, and Digital Resilience” at the Institute of Hotel Management, Catering Technology and Applied Nutrition (IHM), Brambe, Ranchi. Three-day workshops took place on 29th September, 6th October, and 13th October 2023.

The workshop was organized in view of increased digital usage and its impact on mental health. On 29.09.2023, the workshop was organized by the welcome address by Dr. Alok Aswal, Head of Department, IHM followed by the introduction to the seminar and workshop series by Dr. Bhupesh Kumar, Principal. Mr. Ajay Sinha, executive director of FLAIR, talked about the reinforcement of addictive behavior towards the internet and how hormones namely dopamine, serotonin and melatonin play key roles in it. Ajay highlighted that dysfunctional behavior and hormones correspondingly affect sleep and result in lower productivity, poor academic performance, procrastination, and less socialization with the immediate surroundings. He also spoke about “legal and safety measures” and how it affects our mental health at large. After the overview of the issue, Riya Tirkey, a Psychologist conducted the screening assessments of internet addiction, internet gaming disorder, social media disorder, and smartphone addiction in students. The program consisted of a quiz and short video to increase awareness of internet safety. The Second day of the workshop was conducted with the presence of chief guest Mr. Shail Kumar, Deputy Director of the income tax department. The program commenced with the address note and inauguration by Dr, Bhupesh Kumar, Principal followed by a keynote address by Mr. Ajay Kumar Sinha, executive director, of FLAIR. It was followed by a panel discussion in which Ms. Ritisha, Clinical Psychologist, Mr. Raj Kumar, Special Correspondent Hindustan Times, Mr. Nabhojit Dey, Vice President, Global program and services, Adroit Associate, Mr. Ashish Anand, Consultant- Social Development, Department of Agriculture, and Dr. B. Beck, Director and Chairman of Seven Stars Academy, Ranchi, shared their views on the topic. They discussed about healthy internet consumption and how problematic internet usage impacts one’s physical health and mental health. The panel discussion was moderated by Mr. Praveen Raman, Media Advisor, FLAIR. The third day of the workshop began with the mark of Mental Health Day with its theme “Mental health is a universal human right”. The program was further led by Ritisha, a psychologist at FLAIR about mental health problems in students and professionals of hotel management field and solutions of it, she further mentioned how maintaining professional, academic and personal life is plays a significant role in healthy functioning she also told about the kind of services flair provides to promote, maintain and treat the mental health problems at last discussion was held with the students regarding common mental health concern faced by the students and it's possible solutions. The sample data of 98 was collected through screening assessment and analyzed, the sample was from the age group between 18-25 which was assessed on the variable of internet addiction, internet gaming disorder, social media disorder, and smartphone addiction. The result of the data revealed that 29 out of 98 (approximately 29.6%) participants fall under mild internet addiction and 42 out of 98 (approximately 42.9%) students fall under moderate level of internet addiction whereas 2 out of 98 (approximately 2.0%), participant fall under game addiction criterial range and 1 participant fall under the risk of developing addiction towards game addiction, moreover 35 out of 98 (approximately 35.7%) participants were indicative of social media addiction and 39 (approximately 39.8%) participants fall under risky usage of social media, according to the frequency result 25 out of 98 (approximately 25.5%) fall under smartphone addiction and 10 out of 98 (approximately 10.2%) fall under risky usage of the smartphone. The moderate level of addiction is concerning which demands preventive and immediate attention to not only stop us to fall under severity but also guide us to use smartphones healthily. 

These findings provide a statistical overview of the frequencies and proportions of different levels of internet addiction, gaming addiction, social media addiction, and smartphone addiction among the 98 participants surveyed. She also stated that COVID-19 marked the increase of active accounts on any social media platform, according to the survey conducted in Jharkhand in the year 2021 revealed that the active users on social media platforms has increased from 35.94% to 68.75% after covid. The COVID-19 pandemic reshaped our lives and accelerated our reliance on social media and the internet. While these platforms have connected us in a time of isolation, they've also exerted a significant influence on our mental health.The surge in active social media accounts and increased internet use during and after the COVID-19 pandemic has had a profound impact on our mental health. To navigate these challenges, it's essential to set boundaries, curate our online experiences, and prioritize our well-being. By approaching social media and the internet mindfully, we can harness their benefits while protecting our mental health in this digital age.

While speaking on the findings of the survey Riya stated that the figures underscore prominent severity of social media-related behaviors with the 39 participants suggestive of social media addiction among the surveyed participants, by shedding light on the prevalence of using social media as an emotional escape, excessive preoccupation, and emotional distress when access is restricted. While talking about the possible ways of corrective measures Ritisha stated that one should check early signs and symptoms and consult with mental health professional regarding the internet addiction, turn off or silent the notification of social media, games, applications and websites, people with problematic Internet users can use free application that can track their internet activity and usage by engaging themselves in their hobbies without using internet and people can use remainder to remind themself regarding the enough use of internet for time or day to curb the impact of problematic internet usage.

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

IHM Ranchi organizes interactive session themed “Coffee with GMs” at the institute premises

The Institute of Hotel Management (IHM), Ranchi organized an interactive session with the industry leaders on the theme “Coffee with GMs” for the final year students of the institute. The event witnessed the presence of Mr. Hemant Mehta, General Manager, Hotel Radisson Blu, Ranchi, Mr. Amit Kaushik, General Manager, Hotel Royal Retreat, Mr. Asit Kundu, General Manager, Capital Residency, Mr. Kallol Sengupta, General Manager, Hotel Green Horizon and Mr. Brajesh Gupta, General Manager Hotel Le Lac Sarovar Ranchi.

The program was set-up through a casual interaction among the General Managers and the students focusing on the career development tips, success stories and fun- filled memories from their academic and professional journey. Decades of experience and the struggle and success stories of General Managers included focus on the personal development, self-confidence, self-presentation changing industry trends and best practices, hard work and dedication, effective management styles, conflict management, budgeting and financial management in the various roles during the long spanning career in the hospitality industry. The students were enthusiastic and energetic throughout the session and they asked various questions and queries related to personal and professional life and the secret behind their success and management styles to which all the General Managers were humble to address the gathering.

The event was moderated by Dr. Bhupesh Kumar, Principal, IHM Ranchi and all the teachers were also present during this occasion. Coffee with GM is a unique initiative by IHM Ranchi where the industry experts and budding hoteliers come together on the same platform eliminating the hesitations and boundaries of interaction through heart. The program concluded with a hi- tea wherein delicious burgers, pizza and coffee all made by the students were served to the students and guests present on this occasion.

Oxford University Press India to launch a new edition of its bestseller ‘Hotel Housekeeping: Operations and Management

Launched during the 5th National Housekeepers convention on 27th May at Taj Bangalore

Bengaluru, 2023: Oxford University Press India (OUPI) is set to launch the fourth edition of its bestseller "Hotel Housekeeping: Operations and Management." The soft launch of the book is scheduled on May 27th at the Taj Bangalore during the 5th National Housekeepers convention and 8th PHA (Professional Housekeepers' Association) anniversary celebration.

Co-authored by G. Raghubalan and Smritee Raghubalan, "Hotel Housekeeping: Operations and Management" has been widely regarded as a key resource for housekeepers in the hospitality industry. Since its first edition in 2005, the book has been a bestseller for Oxford University Press and has sold over 1.7 Lakh copies.  The new edition is thoroughly revised and updated, covering a wide range of contemporary themes related to housekeeping, including the latest standard operating procedures (SOPs), formats, exhibits, and case studies. It also pays special attention to Infection Prevention and Control Protocols for COVID-19. The book explores emerging trends such as nanotechnology, artificial intelligence (AI), robotics, and software.

The book which covers the NCHMCT syllabus delves into various aspects of housekeeping, such as the role of housekeeping in hospitality operations, caring for and cleaning different surfaces, room layout and guest supplies, area cleaning, routine systems and records, pest and odor control, uniforms, laundry, flower arrangement, interior decoration, indoor plants, lighting, and contract services. The book is designed for students of undergraduate and diploma courses in hotel management, certificate courses in housekeeping, and postgraduate courses in accommodation operations. Its practice-oriented approach makes it useful for housekeeping professionals and students of home science.

About Oxford University Press 

Oxford University Press (OUP) is a department of the University of Oxford. It further affirms the University's objective of excellence in research, scholarship, and education by publishing worldwide. OUP is the world’s largest university press with the widest global presence. It publishes in many countries, in more than 40 languages, and in a variety of formats - print and digital. OUP products cover an extremely broad academic and educational spectrum, and it aims to make content available to users in a format that suits them best. 

Calling All Dessert Lovers: Learn from Chef Gary Mehigan at the Eggless Desserts Masterclass in Mumbai

Don't miss this incredible opportunity to learn from the renowned MasterChef Australia judge and Chef Gary Mehigan himself. Indulge in a fully hands-on masterclass where you will discover three of Gary's favourite summer desserts. Get ready to elevate your culinary skills and create delectable eggless desserts that will impress your friends and family.

Date: Wednesday, 5th July 2023

Time: 11:00 am
Venue: School For European Pastry, 603/B Kanakia Wall Street, Andheri - Kurla Rd, Chakala, Andheri East, Mumbai - 400093 Masterclass
Session Details:
Mode: Physical (Fully hands-on)
Learn 3 of Gary's Favourite Summer Desserts:
1.       Summer Berries Pavlova
2.       Panna Cotta with Citrus Flavours & Candied Nuts
3.       Mango Tart with Green Cardamom Sorbet

Included in the Masterclass:
Meet & Greet with Chef Gary Mehigan
Certification Ceremony with Individual Pictures with the Chef
Individual Cooking Stations with all the ingredients
All equipment will be provided
Lunch & Refreshments will be provided

About Chef Gary Mehigan:
Gary Mehigan, hailing from the UK, began his culinary journey in two Michelin-starred restaurants that shaped his early career. Moving to Australia in 1991, he worked in esteemed establishments before venturing into business at the age of 31. MasterChef Australia became a game-changer for Gary, Matt, and George, captivating audiences for eleven years and twelve series. The show inspired a new generation of young cooks, making food and cooking a daily delight. Gary feels blessed in his career, allowing him to travel, indulge his passions, and meet extraordinary people. Despite experiencing the challenges of failure, he has achieved remarkable success and values honesty, enthusiasm, passion, compassion, and above all, teaching.

Notes:
-          This is a fully hands-on masterclass, providing you with the opportunity to create the desserts alongside Chef Gary Mehigan.
-          All dishes prepared in the masterclass will be eggless, suitable for those with dietary preferences.
-          Printed recipe cards will be shared for your reference.
-          Upon completion, you will receive a certification of completion, along with cherished individual pictures with Chef Gary Mehigan.

Don't miss out on this extraordinary culinary experience! Secure your spot for the Eggless Summer Desserts Masterclass with Chef Gary Mehigan by registering now. Enhance your dessert-making skills and embark on a delightful culinary adventure. Limited spots are available, so act fast!

For registration and further information, please visit https://conosh.com/pop-up/eggless-summer-desserts-fully-hands-on-masterclass-by-chef-gary-mehigan-mumbai-july-5-2023- or contact Apoorva at +91 98713 04171.

Ingredient Ideology | CULINARY DELIGHTS FROM THE PHILIPPINE ISLANDS BY: DR. KAVIRAJ KHIALANI- CELEBRITY MASTER CHEF

A Versatile- Varied & Wow Cuisine

A Basic Introduction: It is said that around the 16th century, Chinese traders & immigrants landed up in the Philippines not only with their silks and ceramics but also bringing their Cantonese specialties & Chinese cooking traditions like stir-frying and steaming methods of cooking and since then it has been having a very close connection with the influence of its adaptations into Filipino cooking. Besides this it has also been linked to Spanish and a bit of American flavors which have been slowly incorporated and seen this cuisine develop over the years. The Filipinos are very jovial, sociable people who love to enjoy life, party and their food is often at the center of attention at many celebrations & moments to cherish.

My personal connect with this cuisine goes back to the late 1970s when I saw myself living in the Philippines for a few years, also undergoing my schooling years there I recall having eaten this food ever since and the very first thing that comes to my mind is a steamed bun called siopao- a classic vow some Filipino recipe using a fermented steamed bun stuffed with a nice soy based chicken/pork filling served with dipping sauces! Memories take me back to then and learning this cuisine in my home kitchen over the years has been very interesting and dear to my heart, having done a study on this cuisine with over 120 plus recipes altering them to suit our Indian palate in one of authored cookery book collections is just mesmerising and a great guide to those who wish to explore this versatile and tasty cuisine further! 

One of the reasons why Filipino Food also called Pinoy Food is so popular the reason being it draws inspiration from several influences and one can definitely taste a blend of Spanish, Chinese, Asian and western influences in a well-designed & crafted to a perfect formula in most of the recipes in this cuisine.

The Basic Filipino Diet:

Philippines comprises of around 7000 islands and with so much water around it is no wonder that abundance of seafood is a main source of protein and their staple diet which is fish and rice. Besides this they also consume pork, mutton, lamb, prawns, chicken, luncheon meat, sausages, ham, bacon, eggs etc. this cuisine is well defined as a balance of salt, sweet, sour flavors in a perfect melange!

They normally have three meals a day including breakfast [almusal or agahan] lunch [tanghalian] and dinner[hapunan]plus an afternoon snack called meryenda.

A traditional breakfast usually includes pandesal these are small bread rolls to go along with the other dishes like eggs, ham, cheese, salami etc.

Leftover Rice is usually tossed with garlic to make a dish called Sinan gag, which is usually served at breakfast with egg preparations and cured meats, cold cuts etc.

Some basic condiments and flavors in this cuisine:

Soy sauce, fish sauce, vinegar, cream style shrimp paste, variety of herbs, garlic, Bayleaf, peppercorns, onions, tomato, cilantro and not to forget the lime called as Kalamansi, these bring out the basic taste in these foods to level next. A variety of dipping sauces go along with the meals as well especially with roast dishes etc.

SEAFOOD: some of the popular varieties include tilapia, catfish also called hito, milk fish also called bangus, grouper fish also called lapu lapu, prawns, mackerels, mussels, large and small crabs, tuna fish- fresh and canned. The most common way of having fish here is to lightly salt it and prepare it pan fried or deep fried and then eaten as a simple meal along with steamed rice and some veggies. Fish is also cooked in a light gravy with tomato or tamarind as well at times prepared with veggies and vinegar. Dried fish is also popular here adding them to egg omelettes as well.

Let’s take a note of a few popular Filipino Favorites:

Lechon- whole roasted pork a speciality during festivities and celebrations.

Tortas- made with pork/chicken mince with egg into mini bites or patties. 

Lumpia- these are fresh or fried spring rolls with veg/non-veg fillings with chicken/meat/sprouts/spring onions etc served with dipping sauces.

Pancit- noodles which are basically the rice variety type thin and translucent, cooked with soy, chicken or pork, colorful veggies, and served hot with steamed rice and a dash of tabasco.

Adobo- one of the most popular dish from this cuisine made with chicken or pork braised in garlic, vinegar, oil and soy sauce, well cooked and served on a bed of steamed rice.

Kaldereta- is a popular Filipino meat stew in tomato based gravy with assorted veggies and mildly spiced, served with rice.

Toyo Chicken- a popular chicken recipe in soy based marination with cloves of garlic, joints of curry cuts simmered and thickened up with corn-starch, served with garlic egg fried rice.

Hotcakes: these are also similar to pancakes made with a base of all purpose flour, eggs, vanilla essence, milk, butter and baking powder, allowed to rest for some time, spooned into a pan, cooked both sides, topping of honey and melted butter tastes yum!

Bola Bola- these are basically meat ball concepts which are made using minced pork/mutton/chicken or even fish and seafood, with eggs, cream, bread crumbs for binding they are usually fried and tossed in a sauce and eaten with rice.

Chow Mein- yet another favorite Filipino version influenced from Chinese cooking the Chow Mein uses boiled noodles, lightly pan fried at times and topped with a white color gravy thickened with corn starch with colorful vegetables, boiled shredded or cubes of chicken and spring onion greens enjoyed as a meal in itself.

Kababayan- popularly known as Filipino muffins, small gong shaped baked goodies which is moist in texture enjoyed with tea/coffee.

Leche flan: it is similar to caramel custard made with eggs and milk and is one of the most popular dessert here in the Philippines. It is made very much the same way like the French style of crème caramel, served cold.

Buko pie- is a nice sweet dish made with a filling of young tender coconut flesh and dairy including milk powder, condensed milk etc.

Sinipit- these are sweet pastries covered with a crunchy sugar glaze which looks like a length of rope. We also have churros here from the Spanish influence and served fried with variety of dipping sauces including chocolate.

Buko Salad: is a classic Filipino tropical fruit salad using canned fruit cocktail, cherries, pineapple dressed up in an immensely sweet condensed milk-based coconut cream and tender coconut shreds as a part of this served chilled.

Here are a few popular Filipino recipes worth trying in our kitchens and enjoying their aromas and flavors:

Recipe-1] Chicken Adobo with Rice

Ingredients:

Chicken legs/thighs/drumsticks- 500gms, cut into medium pieces.

For the marination:

Garlic cloves- 4-5 minced

Soy sauce- 2-3 tbsp.

White vinegar- 2 tbsp.

Bay leaves- 2-3 nos.

Peppercorns- 10-12nos.

For Cooking:

Oil- 1 tbsp.+ 1 tbsp.

Garlic minced- 2 tsp.

Onion- 1 medium sized chopped

Water/stock- 500- 700ml

Sugar/brown sugar-1 tsp

Black pepper powder-1/2tsp

Method:

1. Marinate chicken for around 30 mins.

2. Heat oil in a pan, add in the chicken pieces and place in the pan, fry them both sides until lightly browned, remove and keep aside.

3.Heat some more oil in the same pan, add garlic and onions, saute for a minute add in the marination, water, sugar, pepper and water or stock. Bring to a boil, simmer add in the chicken pieces let them cook well around 20 mins.

4. The sauce needs to reduce to a semi-thick texture while the chicken is cooking, add a little corn-starch if desired to thicken up and serve this on a bed of white rice or stir fried rice, serve hot.

Recipe-2] Filipino Pancit Noodles

Ingredients

Pancit noodles/rice/glass noodles- 1 packet

Oil- 2 tbsp.

Garlic cloves- 8-10 no.

Sliced spring onions- 3-4 no.

Shredded carrots- ½ cup

Shredded capsicum- 1 no

Shredded cabbage- ½ cup

Sliced French beans- 8-10 no.

Salt and pepper to taste

Hot water/stock- 500ml

Soy sauce- 2-3 tbsp.

White vinegar- 1 tbsp.

Lime juice- 2 tbsp.

Tabasco sauce- 1 tsp or as desired.

Spring onion greens- ¼ cup garnish.

For Non-Veg- add cooked chicken/roast meat/pork chops etc.

Method:

1. Prepare all the ingredients for the Pancit noodles.

2. Heat oil in a pan, add in the sliced or whole peeled cloves of garlic, add in the onions saute for 1 min.

3. Add in the vegetables and saute salt, pepper, and the cut glass noodles, mix well, add in hot water or stock and little soy sauce and allow to simmer, cover and cook on a low flame for 10-12 mins, stir and check for moisture.

4. Add in the vinegar, lime, greens, non-veg etc towards the end once the noodles are cooked. Serve hot.

Recipe-3] Lumpia- Filipino style spring rolls

Ingredients

Spring roll wrappers- 10-12 nos.

For the filling:

Authentically they use pork mince with soy, egg, cabbage and seasonings, ginger, garlic. Here we are using chicken mince.

Oil- 1 tbsp.

Garlic- 1 tsp chopped

Onion- 1 small chopped

Chicken mince- 1 cup

Salt and pepper to taste

Spring onion greens- 2 tbsp. chop

Soy sauce- 1 tbsp.

Ginger- 1 tsp chopped

Vinegar- 1 tsp

Boiled mashed potato if desired for binding the mince- ¼ cup

Shredded white cabbage-1/4 cup- optional

Scrambled eggs-2 no. optional.

Oil to deep fry

Dipping Sauces- soy, chili vinegar, tomato sauce, sweet chili dip.

Method:

1. Heat oil in a pan, add in the ginger, garlic, onions and saute for a minute, add in the chicken mince, salt, pepper saute on a medium flame for 2 mins.

2. Add a little water or stock and allow the mince to cook on a low flame for 12-15 mins, dry up the water content, add in the soy, vinegar, greens, potato, cabbage/egg if desired mix well turn off the flame allow the filling to cool down.

3. Arrange the wrappers on a work table, portion the filling evenly on all the wrappers, apply little maida-water paste on the edges and roll it up like a spring roll concept ensure the sides are well secured.

4. Heat oil for deep frying and fry the lumpia until golden browned on all sides, remove on a kitchen paper, and then arrange on a serving platter with dips and serve hot as a starter.

Recipe- 4] Filipino Sweet-N-Sour Fish

Ingredients

Boneless round fleshy fish of your choice- 500 gms cut into medium sized cubes.

For the Marination of the Fish:

Oil- 1 tbsp.

Chopped garlic- 1 tsp or garlic paste

Salt and pepper to taste

White wine- 2 tbsp. optional

White vinegar- 1 tsp

Sugar-1/2 tsp

Soy sauce- 1 tbsp.

Lime juice- 2 tbsp.

Add egg- 1 no + maida + cornflour as needed into the marinated fish and drop it in hot oil and deep fry until light golden remove and keep aside.

For the Sweet- N-Sour Sauce mix:

Water or stock- 2 cups

White vinegar- 1 tbsp.

Tomato ketchup- 2-3 tbsp.

Honey- 1 tbsp.

Sugar-1 tsp

Salt and pepper to taste

Corn-flour and water to thicken the sauce- 2-3 tbsp.

To cook the sauce:

Oil- 1 tbsp.

Garlic-1 tsp chopped

Celery- 1 tbsp. chopped

Onion- 1 small cubes

Capsicums- 1 small cubes

Pineapple cubes- ½ cup-fresh or tinned.

Salt and pepper to taste

Method:

1. Prepare the fish, fry and keep aside.

2. Prepare the sauce mix in a bowl and keep ready

3. Heat oil and saute the ingredients for a minute add in the sauce mix and bring to a boil, simmer for 2-3 mins and once the gravy starts getting thick add in the fried fish cubes into the sauce and cook for a minute, add pineapple cubes if desired and serve hot garnish with spring onion greens, serve with steamed white rice.

Recipe-5] Filipino Chicken Salad

Ingredients

For the base of the salad- iceberg lettuce- 1 small bunch

For the body of the salad- boiled chicken cubes- 1 cup

Hard boiled eggs- 2 no cubes

Pineapple- ½ cup cubes

Boiled potato-1 no cubes

Boiled macaroni- ½ cup

Salt and pepper to taste

Lime juice-1 tsp

For the dressing of the salad- mayonnaise sauce

For the garnish of the salad- parsley/cherry tomatoes.

Method:

1. Prepare all the parts of the salad.

2. In a mixing bowl combine together the body and dressing and mix well.

3. Prepare the base of the salad on a serving plate or bowl.

4. Portion the salad, garnish and serve chilled, add a dash of tabasco sauce before eating it.

Recipe- 6] Buko Salad – Filipino Coconut- Fruit Salad

Ingredients:

Fresh coconut flesh- ¼ cup shredded

Coconut cream- ½ cup or sweet cream-1/2 cup

Condensed milk- ½ cup

Litchi crush- 2 tbsp. optional.

Assorted fruit cocktail tin- 1 cup tinned fruits

Fresh tropical/citrus fruits- strawberry/kiwi/lychees- ½ cup

Cherries- ½ cup

Pineapple cubes- ½ cup

Pomegranate/cherries/mint for garnish

Method:

1. Prepare all the ingredients for the coconut fruit salad.

2. In a mixing bowl combine together the ingredients for the dressing of the salad, mix well and add in the tinned and fresh fruits, mix and chill.

3. Serve the chilled salad on a bed of crushed ice in a coconut shell and garnish as desired.

On a Concluding Note: Filipino Cooking is one which anyone of us can easily try and indulge into and the results are bound to be positive for the simple fact that a little bit of awareness, ease of preparation, and sharing of concepts and information can go a long way making this food well accepted by us. An attempt to impart the outline and basic structure of this cuisine can help many students of culinary arts & foodies to add this to their favorite lists and it gives me a sense of contentment doing this little bit from my end!

Happy Cooking!

Lexicon Institute of Hotel Management X Hyatt Hotels Corporation: A Powerful Partnership for Future Hospitality Leaders

Pune, June 2023: Lexicon Institute of Hotel Management is the first of its kind hotel school, ‘By The Hoteliers, For The Hoteliers’. From the curation of the curriculum to the design of the infrastructure, Lexicon IHM is the result of eminent industry leaders coming together to nurture future hospitality leaders. At Lexicon IHM, the focus is on providing a comprehensive hospitality education that goes beyond just textbook knowledge. The institute aims to create a learning environment that simulates real-world situations and enables students to develop the skills and competencies required to excel in the industry.

Lexicon IHM gladly announces entering into an MOU with Hyatt Hotels Corporation, a prominent worldwide hospitality corporation with 26 distinctive brands and more than 1,100 sites throughout the world, with the goal of offering a full hospitality education. It is an element of a novel effort by Lexicon IHM to forge a strong partnership between the sector and hospitality education. A comprehensive ecosystem for aspiring hospitality professionals has been developed by Lexicon IHM in partnership with a renowned hospitality chain like Hyatt Hotels Corporation. Hyatt Hotels Corporation is a world-renowned hospitality company with a long-standing reputation for providing exceptional service to its guests. This partnership presents an excellent opportunity for students at Lexicon Institute to gain valuable industry experience and knowledge from a global leader in the hospitality industry.

“As a leading hospitality corporation, we recognize the importance of supporting the development of a skilled workforce in the industry. This partnership between Lexicon Institute of Hotel Management and Hyatt Hotels Corporation is a significant step towards achieving that goal. By working together, we can provide students with hands-on experience and exposure to contemporary industry practices, preparing them for long-term success in their careers. We are excited to share our expertise and knowledge with the students and believe that this collaboration will not only benefit the students but also contribute to the growth and sustainability of the hospitality industry in India and beyond.", says Mr. Arif Khan, Regional VP of Human Resources - India & Southwest Asia, Hyatt India Consultancy.

A unique feature of this collaboration is the launch of India’s First Hyatt Classroom at the Lexicon IHM. Here, students will learn from the experiences of Hyatt industry experts, who will conduct Guest Lectures and Master Classes to share valuable insights and introduce them to contemporary industry practices. Further, the students will be assisted in projects where they can gain exposure to real-life hotel challenges. This will open internship and placement opportunities for the students to be exposed to a practical working environment.

The focus of this relationship is also to introduce future hospitality leaders to Hyatt as a brand and understand the Hyatt Brand Ethos and Core Values. A "Brand Advocate," appointed by Lexicon IHM, will collaborate with the Hyatt India team to project and inculcate an awareness of the different brands that fall within the Hyatt umbrella and culture.

“For the first time, Hyatt Hotels Corporation known for its exceptional service and customer experience, has partnered with a hotel school - Lexicon IHM, reflecting the company's commitment to providing authentic hospitality education. This collaboration extends our efforts to bridge the gap between industry and academics in order to create a healthy and sustainable environment for aspiring hoteliers. By working together, we can provide our students and desiring hospitality leaders with rewarding opportunities when they enter the field as ‘Day Zero Professionals’ and position them for long-term success.”, says Mr. Nasir Shaikh - Group CEO of The Lexicon Group of Institutes, MultiFit, EduCrack & EasyRecruit+.

Through this partnership, the organizations have worked together to develop a new generation of leaders in the global hospitality industry and provide them with the necessary tools to succeed in an industry that is constantly evolving. This will equip future hospitality leaders and benefit them in the long haul to become ‘Day Zero Professionals’.

BEING SELECTIVE OF ELECTIVES IN TODAY’S HOSPITALITY JOB OFFERINGS – DR. KAVIRAJ SHARES HIS THOUGHTS & SUGGESTIONS.

Competence and confidence two of the many list of essentials required in the field of hospitality have also been facing a slight twist and elements of change in the last few months. In recent times my observations and experiences have a lot to say about the thought processes and mindsets of certain aspiring to be futuristic hoteliers. It has always been a challenge to get the right person for the right job at the right time and place when it comes to building teams and filling in the gaps which arise and appear almost at all times in the last few years.

From freshers to slightly experienced and even the higher-ups have been looking for something good and being able to meet up self-expectations, growth plans, increments, promotions, and beyond. The very fact that the industry has just picked up in the last few months has seen a huge rise in new appointments, new recruits, and positions available for almost every single department in the hotels from top to bottom. 

If I look back around a year and a half, the scene was very unexpected and unavoidable which left a big number of candidates in a lot of confusion and unsure on what next? a lot of counseling, mentoring and lifestyle coaching, career guidance picked up and I even came across experienced profiles asking shall I switch my industry? Will there be any luck of things opening sometime in the near future? The level of bewilderment rose to great heights and many gave up for the survival fact and some thought of self-driven ventures too. The fact of the matter remains that we have all lived through challenging times and have evolved as better individuals, brands, hotel chains, restaurant businesses, airline companies and more.

A few of my thoughts and experiences are shared below and I am sure many of you will somewhere resonate with a few facts.

1. The Connective Social Media: while most people don’t even remember the passwords to their social media accounts very easily, their presence on them is widely visible and has been for the fact that I myself have received hundreds of messages asking for job references, referrals on whom to connect with? queries like which department shall I apply for? What salary and benefits shall one look forward to? Is brand A better, competitive or less adviced to join than brand B? having been stood in a little contributing support towards our industry I did get a chance to counsel and advice a number of people on the above and more, and I must share that we should maintain connects not only when we have tough times in life, or not having any other options, or needing help from each other in challenging phases of our careers. The need to keep the connect is important.

2. MAKE YOUR RIGHT MOVE: while a lot of today’s young generation gets carried away with peer suggestions, online visibilities, ratings and surveys, a dream profile and a dream start-up job with a particular brand or hotel, we also need to look at the realistic approach factors. I came across candidates who said they wanted to have their jobs within 4-5 km of their residence since they read somewhere that saving energy is maximizing quality at work. Another example that comes to mind is that I wanted to join a particular hotel, all went well, got selected, joined and within 2 weeks left the place of work since there was nothing much to learn and therefore wish to quit. After a little interaction and understanding the views of such candidates a few inferences which came to mind, we are we not in a position to adjust in new environments? Or is there something like a fast-forward mode that needs to be activated upon starting a new job.

3. BEING INSIGHTFUL & NOT IGNORANT: Due to the online mode of the education system in recent times the student fraternity across the globe has little experience when it comes to the real true face and expectations by the practical industry on the whole. Theory and online practicals have indeed been a way of instruction and learning for a while now, keeping that in mind candidates need a little time to be a part of conversations, guidance, special career planning seminars etc which can play a role in shaping minds and bridging the gap between demand and supply. If a candidate during an internship is being asked to cut and chop/slice onions, bags full of them which is the case since our times, instead of complaining about it and making a fuss at work one should take it up as a challenge and task to enhance your cutting skills and more. Every task we do or come across has something to teach us, be it polishing of glasses, cleaning tasks in house-keeping, carrying out store pickups, setting up banquet venues and requirements or for the fact of simply filing papers at the back office.

4. AFFIRMATIVE APPROACH TO ADVANCEMENT: A pre-set mind, pre-conceived notions and hearing a few unpleasant experiences doesn’t make work places unsuitable or cutting them off your lists. No human being is perfect and hence we need to be able to accept the law of nature which says acceptance, affirmations and being adjustable. Interactions via offline sessions/seminars/ career guidance meets with graduating hospitality students offered a lot of new world thoughts and queries which came up checking on working conditions, people’s behavior, and comfort zone expectations upon joining a new place of work. A few instances and experiences also showed me lack of affirmative thoughts being instilled upon carrying out even a short-term internship exposure which was meant to be a value-added approach beyond online classes to get first-hand experience and practice which is being offered by almost all hotels in the city and country at the moment. In spite of being mentored by academic team members, and guides, the human resource department teams at hotels giving up too soon has been the observation which is not really advisable. One has to get used to new environments, people, situations and work cannot be defined to that extent where a fresher does mise-en-place for a week and starts working on the live range cooking up guest orders. A steady phase of understanding nuances and building confidence side by side will all make it happen.

5. SKY IS THE LIMIT TO ACHIEVEMENTS & PERFORMANCE: well phrased, written and endorsed! The fact of the matter remains whether we are ready to even take a few steps to reach out where we wish to. While most candidates choose to pursue hotel management to become chefs, has now become a shift in thoughts and today we come across aspirants who say we wish to do something different, want to be a self-made entrepreneurs, guess I can be a good sales and marketing professional, some of the passionate ones wish to be celebrity chefs, a good name in the industry, would like to get into event management, have in mind to start my own restaurant chain, aspire to be an in-flight manager with a leading airline company, see myself working on a well-known cruise traveling around the world making big money! With time things change, and guess some of we the seasoned ones are well-tempered and accustomed to managing change with our enriched experiences and realistic lifestyles. In conversation and interactions with leading teams from human resources, training managers, and learning and development specialists across India gave me nourishing feedback too on the same and while some focussed candidates who join in for internships or start their careers with reputed brands and hotels are able to meet up expectations and keep up their spirit of learning, experiencing and work on themselves as well to in-still a sense of discipline, dedication, consistency, performance and feedback strategy plans, multi- departmental skills development approach and more.

6. ALTERATIONS & REVIVAL PLANS MAY WORK:

Not everyone is born with a golden spoon, all five fingers aren’t the same size, Rome was not built in a day, patience is the key, and persistence pays! At times we see, hear and say a lot of things without actually reading in between the words, thoughts, and statements. Our industry is not a bed of roses for all, it is a two-way approach that always works. We cannot be selecting a job because the brand offers six or eight off days in a month or has limited workload or will be a general shift from nine am to six pm. Making a choice with the right homework being done in advance can help one to be more sustainable. Operation departments like kitchen, bakery, restaurants, banquets, house-keeping, front office cannot be time bound all the time, there are times when we have to stay back and adjust to situations, meet up the guests expectations, offer our one hundred percent and more at work to maximize revenue and maintain guests with us for long. The competitive world today which has loads of competition cannot be taken so lightly and hence joining a place of work and living it day by day, working up the ladder, having a need to accept challenges and to be able to get recognized as well should be on the to do checklist of aspiring future hoteliers. Giving up too fast, not giving yourself a second chance, not being open to getting the right guidance, thinking one-sidedly only, and concluding things by just facing a few tough days is not the solution.

On a Concluding Note: passion to achieve, a keen interest and liking to do something, utilising your own inner skills, talent and capabilities not only help us to evolve much better on a personal level but also on a professional level. In times to come, we will witness a lot of development and positive steps being coming to real in our industry on a global platform. My little advice to all would be to not deviate from your selection choice, do not change your mind every day on selecting a department, choice of subject for a specialization, attending certain lectures, practical and theory sessions etc. be open, receptive, willing to take part in self-development, speaking your mind out, connecting with experienced resource people is the need of the hour. Let us all take a vow that come what may we shall not give up on our dreams and achieve the very best from the electives on our selection list.

How chefs are pushing the boundaries of tradition and innovation by Dean Rodrigues Executive Pastry Chef, Academy of Pastry and Culinary Arts

Gone are the days when people would settle for anything and everything. The modern consumers of today demand inclusivity and uniqueness in everything they consume, be it clothes, eatables, personal care, or health care products. In response to the changing demands and preferences of consumers, it has led upon industries to update their conventional strategies and adopt novel approaches and the baking industry is no stranger to it. Consequently, modern chefs today are infusing new techniques and practices into baking to satiate both peoples' cravings for sweets and their desire for a unique food item.

According to a study by IMARC Group, the size of the Indian bakery market reportedly reached $11.3 billion in 2022 and is projected to expand at a compound annual growth rate (CAGR) of 10.8% between 2023 and 2028, reaching $ 21.2 billion. This growth can be attributed to the increasing demand for unique bakery products in India. Cakes, pastries, muffins, and pies, which traditionally just satisfied the sweet craving of individuals, are now also taking into account the health-centric demands of individuals, thanks to the innovative techniques adopted by chefs. Therefore, it is pretty evident how important chefs have been in pushing the bounds of tradition and introducing innovation, which has transformed the baking industry as a whole.

New-age chefs: Leveraging the power of innovation

Embracing experimentation: Gone are the times when chefs utilized standard baking techniques for all bakery products. Nowadays, modern chefs have revolutionized their approach to various bakery products. In fact, they are essentially experimenting with ingredients to fit into the individuals' newly developed preference for healthier products. In that regard, they are primarily moving away from refined sugar and towards more naturally occurring sweeteners like honey and maple syrup as well as flavours derived from fruit concentrates and honey and coming with their own unique recipes in return.

Natural ingredients: Organic, natural, vegan, plant-based, low-calorie and sugar-free, all these terms have become the talk of the town in today's modern-day society. Adapting to these contemporary trends, chefs have moved past their conventional recipes. In place of refined grains, which have been depleted of their nutrient-rich bran and germ, chefs today frequently employ whole grains and millets when baking biscuits, waffles, and tea cakes since they are minimally processed and packed with vitamins, minerals, and fiber. Similarly, plant-based milk and dairy alternatives, nut butters, natural food colourings and plant-based oils are largely being integrated by chefs in their recipes in order to upgrade the classic bakery products with a healthy touch.

Tech-enabled tools: This goes without saying that baking is a delicate task that demands thorough comprehension of several scientific and hygienic principles. With a motive to achieve ultimate precision in their baking recipes and ultimate finishing, modern chefs are largely utilizing tech-enabled machines and tools. In fact, a range of measurement devices have also emerged, enabling them to achieve their ideal baking recipes with pinpoint accuracy. Additionally, these modern appliances work faster and produce more output of superior quality, which is something that chefs are greatly benefiting from.

Modern chefs: Striking a new era of innovation

Though a piece of cake, a scrumptious cookie, or a classic waffle still qualifies as the perfect finish to a meal, the only difference is that individuals today demand their sweat treats to be healthy at the same time. To meet the evolving needs of the public, chefs have abandoned their traditional recipes in favour of new ones that place a stronger emphasis on healthier and more organic components. Moreover, technological developments have provided chefs with the push they needed to give up the traditional method of baking and switch to a more automated one.

Given the dynamic nature of the bakery industry, it is expected that new flavours and cooking methods will emerge, providing chefs with the opportunity to experiment with new ideas and create something unique.

Admissions Open @ The Lalit Suri Hospitality School

Interesting Marketing Effort from ITM IHM

Pride Hotels Group announces D.R.E.A.M program

Pride Hotels Group announces the D.R.E.A.M. program, which offers excellent opportunities for associates to join the MT/HOT Programme. The program aims to give candidates a comprehensive understanding of the theories and processes involved in the development of the hotel industry.

Pride Hotels Group's D.R.E.A.M program pledges career progression from MT/HOT to GM/EAM positions, respectively. The candidates would have the chance to learn from knowledgeable industry professionals in the hospitality industry. “Each candidate would receive mentoring from the Leadership team, GM, Corporate HODs, and other Senior Managers. Each candidate would be exposed to different departments within the Pride Hotels Group” said Atul Upadhyay, Senior Vice President of Pride Hotels Group.

The Program is divided into 2 years of MT Program and 1.5 years of systematic HOT Program. Candidates can choose between Assistant Manager and Executive Positions after successfully completing the program. It’s a once-in-a-lifetime opportunity for the final year Hospitality students to start their careers with Pride Hotels Group.

Pride Hotels Group has a presence in around 56 great locations with 5,390 rooms, 109 restaurants, 152 banquets, lawns, and conference halls. The group operates and manages a chain of hotels under the brand name “Pride Plaza Hotel” an Indian Luxury Collection, “Pride Hotel” which are conveniently centrally located business hotels, “Pride Resort” at mesmerizing destinations, Mid-Market segment hotels for every business “Pride Biznotel” and a fresh concept of Premium luxury serviced apartment stays “Pride Suites”. All brands are well appreciated and frequented by celebrities, corporate, and domestic & foreign tourists.   

Current locations are New Delhi, Kolkata, Ahmedabad, Pune, Nagpur, Bangalore, Chennai, Goa, Jaipur, Indore, Udaipur, Bharatpur, Mussoorie, Puri, Gangtok, Anand, Alkapuri, Manjusar (Vadodara), Sasan Gir, Somnath, Bhopal, Haldwani, Ranakpur, Rishikesh, Digha & Rudraprayag. Upcoming locations are Daman, Bhavnagar, Surendranagar, Agra, Dwaraka, Jabalpur, Bhopal, Bharuch, Haldwani, Nainital, Jim Corbett, Dehradun, Chandigarh, Dehradun, Lucknow, Varanasi, Rajkot, Kanpur, Neemrana, Mysore, Gurugram, Aurangabad, Halol, Yawatmal, Bengaluru, Greater Noida, Motera (Ahmedabad), Lonavala, Ambaji, Veraval, Amritsar among others.

REVIVAL ERA OF OFFLINE EXAMS IN HOSPITALITY MANAGEMENT A SHIFT IN COMFORT ZONE TO UNMATCHED EXPECTATIONS! BY: DR. KAVIRAJ KHIALANI- CELEBRITY MASTER CHEF

It was great news for all in the academic world in regard to hotel management courses and its affiliates to see offline mode coming back to life after a long break. Students, parents & teachers all had a welcoming back reaction and expressions which could say a lot beyond words. Sitting in front of a laptop and delivering subjects from our field was a big challenge especially when it comes to food production, international cuisines, bakery and patisserie etc. it has been a mixed bag of reactions when we saw students getting back to classrooms and practical labs in various subjects and that’s where the big factor of the effectiveness of online teaching got to know its pros and cons. This article takes me back to the post-lockdown phase during the first quarter of 2022 until now when we finally reach the end of 2022 with phase one of the exam season just getting over with the batches who spent the majority of their time in the online mode of education in hospitality management courses.

Everyone whom we spoke with and discussed this topic had the same response and reaction, how did we teach culinary as one of the core subjects via online modes? Though each one had its one justifiable reply too since it was a global situation and challenge, what we kept looking for was the level of understanding and how effective would it be just looking at an online demo of sauce or cut of fish or meat. true, the answer remains obvious we need to do certain things with our own hands to be able to look at its plus a minus, the level of performance cannot be just judged by watching the demo, we need to perform!

• Comforting yet challenging: when speaking to the students in real-time classroom mode on the same topic on the change in coming to class on time versus turning on a laptop sitting in the comfort zone at home, most said it is anytime better to get out of home and come to college, be with friends, attend lectures and most importantly practical sessions which they missed the most. Of course post lockdown they had to meet deadlines, grooming standards, reporting on time, carry all requirements for said practicals, submission and presentation of assignments, project work and more which was a little cumbersome initially for a few as well.

• The learning curve effect: to learn is not just to sit back and watch, one needs to be there face to face for maximum understanding, clearing doubts and queries, etc which can be done pretty easily in offline mode. Learning was fun for some who were able to manage their concentration levels from home but many agreed there were network issues and a lot more which was a hindrance to learning.

• Understanding Fundamentals & beyond: the subjects in hotel management academics range from the front office – housekeeping- food and beverage service & food production & patisserie as core subjects besides there is accounts, management subjects, communication and french, and we they proceed there comes human resources, strategic management and more as well. coping with new concepts, new timetables, new levels of expectations becomes a little worrisome for a few.

•  T R Sustenance- T for Technical to R for remembering: the fact that a lot of subjects were introduced for many students via online mode and immediately carried forward to level next in offline mode, the connectivity and sustenance factors came into the limelight as well. a lot of teachers and trainers took up review sessions, back to basic sessions in the initial stages but then realized that we cannot keep talking of that all the time since the current schedule of portion also needs to be completed in all respects. On the other hand, students faced a lot of challenges remembering so many new concepts at one time and to be able to give it back in review classes and viva became a cause of concern too.

• Effective Training on the cards: academic guidelines, syllabus completion on time, loads of submissions, class tests, events and activities and more made it a little tight on schedule as well for some. The fact of the matter that life got back to normal and all of it just kick-started with full speed, students back in classes, schedules of co-curricular and extra-curricular too listing up on college calendars, pending back log clearance etc all at once. The word balance kind of took a back seat and let’s do it came forefront! On one side teaching concepts in detail, carrying out practicals, looking at events to side by side has been challenging yet fun too for most of us.

• Goal-oriented performance: parameters to grade and checking on performance levels of students to has seen a slight change and somewhere we have observed that though some students are good in their studies they are not able to deliver 100 percent in their overall conduct during on campus life. Most students we came across also needed loads of counseling, mentorship, and guidance in terms of how to decide on their two subjects for final year semester pattern choice. Most had a dilemma on not being able to pick the right choice and needed advice on how to go about taking the right decision. 

• From offline mode to examination mode: Post teaching and delivery of classes comes the phase of appearing for exams in theory and practical. Performance became a new expectation by examiners who spent their days teaching and delivering at their very best from showing powerpoint presentations to arranging guest lectures, live demos, field trips and visits etc to make learning more fun and effective. We saw some students struggling hard to absorb so much at a time and then prepare for subject-wise written papers being the biggest challenge of all since they had not written much in online mode. Time-bound written exams were a little challenging for a few who wanted to write more but could not since a couple of subject papers were a little too elaborate.

• Evaluating and experiencing a change of thoughts: for every teacher the moment when his/her student performs well and up to the mark is worthwhile all the efforts put in. During some of the evaluations, we observed that some could have done much better and some average ones did fairly well too. The curve and graph of performance have been a little uncertain though we are all looking forward to better days and even better results for our students. An evaluator’s mind and judgment at times juggle between figures and overall semester performance, attendance, and conduct of a student as well, which is no doubt tough at times but is fun too!

• Unveiling the phase in 2023- new year with new hope & new aspirations!

It is finally that part of the year when the calendar is about to change and the figure moves up one ahead from the last one. As we move further with time it becomes even more imperative that we strengthen the bond between students and studies. Hotel management course has always been a highly practical-oriented one ever since and we must continue to keep that alive and enrich our curriculums by adding more practicality aspects and touch points in every subject which can make the students think a little out of the box. 2023 has a lot more to offer to all of us and as we see the industry opening up its doors welcoming more and more budding professionals in various departments of hotel operations and hospitality too on the whole has created more avenues for aspirants to apply and secure a suitable and sustainable career path. With all best wishes for all our valued members of our fraternity, student community, trainers, mentors, facilitators and every single person who is a part and parcel of our hospitality industry.

Happy New Year 2023!

Empowering Women of Hospitality: Workshop on Data Analytics under “WOMEN IN DATA” Program By Banarsidas Chandiwala Institute

Banarsidas Chandiwala Institute of Hotel Management and Catering Technology and Learning Links Foundation conducted a two-week long online workshop on “Data and Analytics” under the “Women in Data” Program, a collaborative effort of Learning Links Foundation & Dell Technologies.

The workshop was conducted from August 29, 2022, to September 11, 2022, through MSTEAMS platform. The program was exclusive to female students of the college and enhanced their data centric skills, which they can use in the hospitality sector. The workshop was attended by 30 female students of BCIHMCT.

Resource persons, Mr. Sonu Gupta and Ms. Raveena Singh, Learning Links Foundation, took interactive sessions every day and made the students learn about the different functions and formulas of MS Excel.

In the hospitality sector, Data Analytics is a skill which is needed and used by all hospitality managers. These sessions will definitely aid budding professionals to grow professionally and accelerate their career path in the times to come. Students should accumulate more skill sets like these and use it in a way that will benefit the organization.

During the two-week workshop, students have also completed a short-term online certification in “Introduction to MS Excel” from online education platform www.simplilearn.com.

From BCIHMCT, Mr. Mohan Jain, Assistant Professor, coordinated the workshop and solved all technical glitches from time to time.