| 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 |
