Qualification • Msc in Hospitality Administration-Institute of Hotel Management, Bengalure ,2015
• Bachelors of Hotel management and Catering Technology, Osmania university , 2009
Experience Academics :
• Asst Professor- Food and Beverage service, Ramaiah University of Applied sciences, Bengalure,2017 to date
• Food and Beverage service Lecture, Institute of Hotel Management, Hyderabad,2012 to 2013
• Food and Beverage service Lecturer, Shri Shakthi college of Hotel Management, Osmania university, Hyderabad,2011 to 2012
Industry:
• Training Manager ,Residency Towers,Coimbatore,2016 to 2017
• Head Mixologist ,Shangri-La Hotel ,Bengaluru,2015 to 2016
• Guest Service Executive, Dominos Pizza, Bengaluru, 2013 to 2015
• Food and Beverage service department,Taj Falaknuma Palace, Hyderabad, 2010to2011
• Food and Beverage service department, Westin, Hyderabad, 2009to2010
Research  • Interest: Malting, Beverages
• Expertise: Food and Beverage service
Presentations(Detailed list of Presentations) • Conferences (Invited): Use of Probiotics in Value Added Jellies , Poster Presentation at IUFOST, World Congress 2018
Conferences (Organized):
• Food and Nutrition Forum for two consecutive years at the Organics and Millets -International Trade Fair 2018 and the Organics and Millets -International Trade Fair 2019 in association with Karnataka State Department of Agriculture , Government of Karnataka, Indian Dietetics Association, South India Chef’s Association and International Crops Research Institute for Semi- Arid Tropics .
• Smart Food Culinary Symposium for two consecutive years Chefs and Restaurant Entrepreneurs in 20th December 2018 and 7th December 2017 in association with Karnataka State Department of Agriculture , Government of Karnataka and International Crops Research Institute for Semi- Arid Tropics
• Workshop on Introducing Smart Food into Industrial Catering Menus in association with Karnataka State Department of Agriculture , Government of Karnataka and International Crop Research Institute for Semi-Arid Crops on 15th December 2018
• New Beginnings- A Workshop on Value Added Millet Products for Budding Entrepreneurs in association with Food Karnataka Ltd. Government of Karnataka on 21st August 2018
Teaching  Modules Taught:
• Food & Beverage Service Practical
• Food & Beverage Service Theory
• Hospitality Service Operation
• Bar and Beverage Management
UG Thesis Advised:
• Development of a Cost Effective Substitute for Angostura Bitters
• Development of a Crafted Aerated Beverage as a Substitute for Tonic
• Development of a Frozen Mixer for Cocktails
• Development of Edible Shot glass
PG Thesis Advised:
• Study of Business Strategy of ‘Online Liquor Delivery’
• Empirical Study of ‘Bar Stock Exchange Pricing’ at Pubs in Bangalore
• Effects of Inventory Management on Profit Maximisation at Le Arabia, Bangalore
• Enhancing Operational Efficiency and Profitability at Kebab Studio, Gold Finch Hotels
Achievements Awarded WSET Level 2 from Wines and spirits Educational Tru