Head of the Department - Ms. Nagarekha C Palli, Associate Professor
Qualification • Bachelor of Hotel Management, Bangalore University, 1996
• MBA (HR) at Sri Venkateswara University, Tirupati, 2012
Experience Academic
• Instructor, Basic Training Centre Hotel and Catering, Bangalore Karnataka Govt, 1999-2000
• Lecturer (Part time), Vignan College of Hotel Management, Bangalore, 1998-2000
Courses: Food and Beverage Production – I, II and III year BHM
• Teaching (Present Role) – Associate Professor and Head – Food and Beverage Production, Faculty of Hotel Management and Catering Technology, Ramaiah University of Applied Sciences, 2000- 2019Industry
• Entrepreneur – Catering Business from 1997 to 2000, Bangalore
• Worked in the Food and Beverage Production department from 1996 to 1997 at Central Park Hotel Bangalore
Research  Interest: 
• Development of Prebiotic Foxtail Biscuits for Pre-diabetic Patients
• Development of Healthy, Convenience Soups- using a combination of millets and locally available grains and spices to optimise the nutritive and nutraceutical properties
• Evaluation of Cornmeal in Choux Buns for Gluten Intolerance
• Development of Probiotic Whey Jellies  
Food and Beverage Production  
Publications National Journal Papers:
• Nagarekha Palli, Priya Arjun, Santhana Krishnan, Kiran Kumar Reddy, 2017, Gluten Free Choux Buns Using Cornmeal” in Journal of Management and Commerce, RUAS
Magazine Articles : 
• Nagarekha C Palli, Priya Arjun, Probiotics and Prebiotics – A Dynamic and essential Duo for Good Health – Reflections , Volume VIII, 2017
Presentations Invited Lectures: 
• ‘Food Adulteration and Safety Measures’ at M.S Ramaiah Institute of Technology in 2013
Conferences (Invited):
• Workshop on Millet Dishes for Dietitians and Chefs in July 2017
• Talk and demonstration of ‘Good Living’ healthy dishes at various venues in Karnataka organised by Vijaya Karnataka
• Workshop on Art of Salad Making at Airforce Station Jalahalli in 2010
Conferences (Organized): 
• Smart Food Culinary Symposium in December 2017 and 2018
• Was part of the organizing committee of the Food and Nutrition Forum at Organics and Millets 2018 and 2019 International Trade Fair
Posters :
• Nagarekha Palli, Priya Arjun, Anvitha Arani, Boga Teja, Vinesh , Diva Kumar Reddy, 2018, Novel Spicy Adjunct For Traditional Foods Enriched with Drumstick Leaves (Moringa oleifera L ) , Poster Presentation at IUFOST World Congress 2018
• Priya Arjun, Nagarekha Palli, Raghavendra T, Sreekanth N, 2018, Use of Probiotics in Value Added Jellies , Poster Presentation at IUFOST
• Sreekanth N, Nagarekha Palli, Priya Arjun, 2018, Gluten Free/ Low Gluten Bakery Products- Foods for Special Medical Purpose, Poster Presentation at IUFOST  
Teaching  Modules Taught
• BHM 
Food Beverage Production
Fundamentals of Food and Beverage Production
Food and Beverage Production
Food and Beverage Production
Food and Beverage Production Operations
Special Culinary Art
• B Voc 
Culinary Operations
Cooking Techniques
Basics of Indian Cooking
Organisation and Safety
Advanced Cooking Techniques
Catering Systems
Garde Manger
UG Thesis Advised:
• Development of Convenience Products using Macha Tea
• Development of Edible Straws using Millets as a Substitute for Plastic Straws
• Development of ‘Edible Stirrers’
• Ready to Use Seasoning or Topping to Suit Indian Palates
PG MS Thesis Advised:
• “Acceptance and introducing of millet dishes in standalone restaurant in Bangalore” MBA student
• Development of Cost Effective Convenience Products Using Tomatoes MBA students
Professional Memberships: 
• Member of South Indian Culinary Association (IFCA South Region) Membership No:1540
Achievements • Letter of appreciation received from Joint Director of Agriculture, Government of Karnataka, for working with the Organizing committee for the workshop “Millet Foods for Chefs and Dietitians”
• Letter of appreciation received from Col R I Mullick, Commanding Officer and Lieutenant Colonel Naveen Bakshi, Officiating Commanding Officer, ASC Centre and College Bangalore for Issuing “Civil Certification of Chefs”
Associate Dean - Prof. Neena Joshi
Qualification 1.Diploma in Hotel Management & Catering Technology – Institute of Hotel Management, Mumbai (1980–1983)
2.Bachelor’s Degree in Arts (Distance Learning)- Karnatak University (1983–1986)
3.MBA in Human Resources(Distance Learning)- Sikkim Manipal University (2010-2012)
Awards ‘Award of Excellence’ in Teaching from Gokula Education Foundation on September 2013
Experience 1. July 1995 – till date at M.S.Ramaiah College of Hotel Management  Bangalore, now Faculty of Hospitality Management and Catering Technology, Ramaiah University of Applied Sciences
2.Associate Professor-Food and Beverage Production since 1995
3.Associate Dean-From December 2015
4.Academic Registrar-From July 2014 to December 2015
5.Academic Head-Food and Beverage Production-July 1995 to July 206.14June 1992 – July 1995 at K.L.E’s  S.Nijalingappa College, Bangalore, Lecturer – Food and Beverage Production
7.March 1990 – May 1992 at Holiday Inn, Bangalore, Sous Chef in charge of Bakery and Confectionery and Pastry Shop
8.August 1987 – March 1990 at Oberoi Flight Services  Mumbai , Chef de Partie in charge of the Bakery and Confectionery
9.July 1985 – August 1987 at Biocon India Private Limited, Bangalore , Bakery Technologist, responsible for developing enzyme based bread improvers and field testing the same in leading bakeries of Bangalore
10.June 1983 – July 1985 as Taj Residency Bangalore , Commis II, International Cuisine, Bakery and Confectionery
Research  Interest:
1. Contemporary Gastronomy, Food Waste and Environment Awareness, Urban Farming, Food Media Studies
Expertise: Professional: 
1.Ability to develop curriculum for new hospitality courses
2.Skilled in menu planning, preparing and presenting a variety of cuisines.
3.Able to develop standard recipes and portion specifications following consumer tastes and nutritional needs.
4.Ability to explore new cooking avenues.
5.Thorough understanding of sanitation needs of the kitchen.
6.Ability to ensure standards of food quality and maintain optimum food costs
1.Ability to develop special skills in aspiring chefs
2.Strong Theoretical Knowledge
3.Passion for Food and Cooking
3.Strong Technical Cooking Skills
4.Organizational Skills
5.Problem Solving Skills
6.Excellent Communication Skills
Publications  Magazine Articles-Article on Michelin Starred Restaurants in a Hospitality Magazine
Presentations(Detailed list of Presentations) Conferences (Invited)
1. Presented a paper titled ‘Evolution of Tourism and the Community – Role of CSR in Sustainable Tourism Development at a Tourism Conference held at Garden City College, Bangalore
2.Presented a paper on Food Tourism in 2012
3.Presented a paper on Challenges of maintaining good hygiene and sanitation in commercial food production in 2011
4.Presented a paper on Bread Making Technology at Bakers Conference in Madurai in 1986.
Conferences (Organized): As member of SWMEE research centre 1.Two day International Convention on “Environment Protection through Sustainable Waste Management” on 3rd and 4th August 2018.
2.Regional Conference on ‘Challenges and Opportunities in Hospitality and Tourism Industry’  on May 3, 2012
Teaching  Modules Taught
Courses Taught at UG level BHM
International Cuisines and Cookery Specialisation
Interview Preparation
Food and Beverage Production Theory
Food Science, Safety and Nutrition
Environmental Studies
Patisserie & Culinary Art I
Food Media Studies
Menu ManagementDTLL
Nutrition and Food Science
Menu Planning
Environmental Studies
Basics of Baking
Advanced Baking
Function Catering
Short Term Courses for DTLL
UG Thesis Advised:
Industrial Exposure Training Project
Group Research Project
Industrial Exposure Training Project
Professional Memberships: Former Member of
1.South Indian Culinary Association
2.Indian Bakers Association
3.Food Lover’s Club
Achievements First Woman Chef in Bangalore
Played a significant role in training and placing students as chefs in well-known hotels from over 25 batches of undergraduates who are now successful in their careers
Involved in developing enzyme based bread improvers pioneered by Biocon India Limited
Developing contemporary curriculum to facilitate employability for Hospitality Students
Visited Lausanne, Switzerland in June 2010 on a Faculty Exchange Program
Planned and executed a Banquet menu in Indian cuisine in Lausanne for 60 Swiss Nationals eating Indian food for the first time
Dean - Prof Abby Mathew
Qualification 1. DHMCT – Institute of Hotel Management & Catering Technology, Bombay, 1982 – First Class.
2. Post Diploma in Advanced Hospitality Management  IHM Bombay, 1983 – First Class.
3. Post Diploma in Teacher’s Training IHM Bombay, 1984 – First Class.
4. Hospitality Management Diploma – Educational Institute of American Hotel & Motel Association -1995.
5. Certified Hospitality Educator Educational Institute of American Hotel & Motel Association – 1996.
6. MA ( Public Administration) Annamalai University, 1996 – First Class.
Awards 1. First rank holder in Post Diploma in Teacher’s Training.
2. Best Project Report in PDTT
Experience 1. Industry – Chef Trainee, Chef de partie, Sous Chef with Taj Mahal Hotel, Mumbai, 1982 to 1986.
2. Industry – Operations Manager with Guestline Days ( Mahindra Group) 1986 to 1993
3.Academic – Principal, M S Ramaiah College of Hotel Management 1993 to 2014
4. Academic – Dean, FHMCT, Ramaiah University of Applied sciences 2014 till date
Research  Interest: 
1.Food Production – Reinventing traditional cooking methods
2.Use of indigenous ingredients in modern cuisine

1.Food Production
2.Menu Engineering
3.Food and Beverage Management
4.Contemporary Gastronomy  

Presentations (Detailed list of Presentations) Conferences (Invited):
1.A 3 day workshop on NAAC – Effective peer team memberConference on Higher Education in India by HRD ministry, Government of India
2.Entrepreneurial Challenges and Opportunities in the Hospitality and Tourism Industry’, MSRCHM, 20th December 2013
3.‘Facets of Hospitality: An Overview of the Accommodations’, MSRCHM, 24th August, 2012
4.‘Research Planning and Design in Hospitality Industry’ at MSRCHM, Bengaluru, 30th November 2011
5.‘Handling Gen. Next in Professional Colleges’, MSRCHM, Bengaluru, 29th November, 2011  
Conferences (Organized): 
1.Facets of Hospitality: An Overview of the Accommodations’, MSRCHM, 24th August, 2012
2.‘Challenges and Opportunities in the Hospitality Industry, 3rd May, 2012  
Teaching  Modules Taught
1.BHM Food and Beverage Production Modules
2.BHM – Food and Beverage Management Modules
3.MBA – Hospitality Operations Modules
UG Thesis Advised:
1.ET Project
2.Hospitality Project
PG Thesis Advised:
1.Hospitality Project
Professional Memberships:
1.Member, Academic Council, Bangalore University – 3 terms.2.Syndicate Member, Bangalore University – 2 terms.
3.Chairman, Board of Exams, BUB – 4 terms.
4.Member LIC, BUB – 6 terms.
5.Member – Academic Council, Mysore University – 3 terms.
6.Peer Team Member, NAAC – 7 terms.