FACULTY OF HOSPITALITY MANAGEMENT AND CATERING TECHNOLOGY

BHM -GROUP PROJECT-> Batch 2014

BHM - GROUP PROJECT-> Batch 2015

BHM- GROUP PROJECT> Batch 2016

Group No	Title	Supervisors	Names of the Students
1	Hydroponically Grown  Organic Salad Gardens	1. Priya A 2. Nagarekha	1. Jojo 2. Midhun P 3. M. Afnaz 4. Jakin 5. Mahak 6. Sahil Uppal
2	Baked products from sprouted millets	1. Sridhar 2. Shyam Prasad	1. Binoy Varghese 2. Calvin Antony 3. Harshith .D 4  Akshay Vijay 5. Rabiya Khan
3	Development of Sustainable Drinks in Bars	Raghavendra  T Sreekanth N	1. Vishnu k 2. Sriram n 3. Tejdeep 4. Darshan 5. Chandan
4	Feasibility study of  Beverage Vending Machines  Replacing Mini Bars in Hotels	SreekanthPriya	1. Pallab r 2. Adil h 3. Himanshu 4. Krishna
5	Frio- Temperature controlled glassware	RajeshPriya	1. Revanth 2.Shilin 3. Anand 4.Akash RV 5. Sreerag
6	Millet puttu	1. Nagarekha 2. Shashi S	1.Akshay  TJ 2.Akash nair 3.Shambu p 4.Rameez
7	Evaluation of Potential of Malted Millets in the Production of Craft Beer	RaghavendraPriya	1.Akanksha 2.Ashwini k 3. Amogh 4.Rohith 5. Chethan
8	Development of Craft Beverages from Carissa  carandus(karanda)	Raghavendra Sreekanth	1.Ruthvik 2.Shashank 3.Swaroop 4.Shivani 5. Aditya K 6. Gagan
9	Development of Food and Beverage  Products Using Activated Charcoal	1. Raghavendra 2. Manish	1. Mahesh B 2.Putti Reddy Pradeep Reddy 3. Santosh Reddy 4. SinganSetty Arun Kumar 5. Naveen
10	Tourism at Nandi Hills	1. Shirin K 2. Pratisha B	1.Sumanth 2.Akshay S. 3.Sanjay b 4. Dinesh 5. Rakshya
11	Performance Appraisal in Hotels	1. Vanishree 2. Sushma BS	1.Kausalya 2. Rajani 3.Monica 4.Jaysree 5. Prince 6. Mithun CT
12	Tourism at Sakleshpur	1. Rashmi Koppar 2. Raj kumar Dey	1.Maina Bharali 2.Rohan K Shah 3.Sudheer S Yadav 4.Yogesh Achari 5. Alpesh
13	Biodegradable Paper from Tapioca flour	1. Amrita P 2. Chandrakala DP	1. Sharath Kumar 2. Yoga Vamsi 3.Ashish Nair 4.Pankaj Joshi
14	Automated irrigation system	SrivathsSweety	1. DevenMehta 2. Nithin 3. Nikhil s 4. Balaji Av
15	Biodegradable Toothbrush	1. Vinita K 2. Sweety J	1. Sabhya 2.Nidhi Bukale 3. Alex b 4. Anirudh
16	Biproducts of Peanut Paneer	1. Shashi S 2. Nagarekha	1. Varun Sood 2. Rishav l 3.Nanesh 4. Tiksham 5. Sahil Mulia 6. Nishanth
17	Biodegradable plastic	1. Supriya 2. Sweety J	1.Akshitha .S 2. Kaushik J 3. Samyuktha Alwar 4. Suhas R.S 5. Saqhlain
18	Development of Cocktail / Mocktail Mixes	RajeshRaghavendra	1. Prajwal Shetty 2. Pranith R 3. Prithvi R 4. Rakesh A 5. Sharan
19	Versatile mop	1. Sandhya A 2. Supriya Rao	1. Shaji David V 2. Suhas N 3. Suresh Patil 4. Vikas Gowda 5. Adarsh
20	Sustainable HVAC concept in Hotels	Sandhya	1. Subodh 2. Vamshadeep 3. Varun Aithal 4. Vishnu Sadan
21	Alternate energy production from Hotel waste	1. Sandhya A 2. Srivaths	1. Tanush Mathew 2. Tom Jose 3. Vishanth

BHM-GROUP PROJECT-> Batch 2017

Group no	Name of students	Topics	Supervisors
1	Praful,Gagan,Bharath,Goutham	Development of Comprehensive Process of Home Based Cloud Kitchen Operations	Neena Joshi and Shashi Binani
2	Ajith, Nitish kumar,Jenson,Neha	Development of Immunity Boosting Artificial Caviar	Nagarekha and Amrita
3	Harshitha, Abhishek gowda, Aditya Vignesh, Arjun	Progressive Indian Cuisine Recipe Development	Manisk K and Chandrakala
4	Krishna D, Dhanunjay, Sabari, Jaswanth	Potential of sea buckthorn berries in food industry	Shyam and Sushma
5	Bhanupriya N, Srishti singh, K Pavan K, Rohith S	Development of food products using Cordyceps Militaris	Shyam and Sridhar
6	Archana, Shirley, Monojgna, Shrinidhi	Development of Immunity Booster Gummies	Sridhar and Sushma
7	Monish G, Vikas D, Vishal O, C Sudheer	Development of Ready to Eat Local Standardised Dish	Nagarekha and Amrita
8	Nitinraj, Pranav R, Rayhan K, Rijin J	Development of Aged Meat	Shashi Sharma and Chandrakala
9	Alan, Ananya, Gouri	Development of Cheese Analogue	Priya Arjun and Nagarekha P
10	Barirah, Bijesh,Aishwarya, Godwin	Development of Vinegar from Palm toddy	Raghavendra T and Priya Arjun
11	Nitish S, Nishant N, Uday S, Sowparnica M	Design of Steam Absorbent Pizza Box	Sreekanth N and Raghvendra
12	Pavan,Vignesh,Uddishwar,Sumuk	Design of Store & Serve Food Trolley	Sreekanth N and Raghvendra
13	Cheozom,Tenzin Norsang,Tenzin Sangmo,Ankit M	Study of Bicycle Tourism in Bangalore	Vineeta
14	Shreyanash,Bypati,Sandeep,Aditya Kumar	Development of Self Cleaning Glass Windows	Ankita
15	Sahadev, Shashank J, Prashant V, Ryan I	Development of Toothpaste Infused Toothbrush	Supriya
16	Sushmitha,Neeraj,Karthik,Nikhil	Development of Travelers Safety Kit	Sandhya
17	Manjunath,Chandana, Maanvika,Rasika	Study of Community Based Tourism in Kaiwara, Karnataka	Sweety J
18	Harish, Deekshita,Rishab,Apoorva	Empirical Study of Development of Camping Sites in Kaiwara	Srivaths K
19	Vamshi,Vishal B Patil,Darshan Gt,Yogesh cr	Development of Virtual Itinerary App for Travelers	Pratisha B
20	Akhil C, Dhruva, Karan, Lenny	Study of Sustainable Tourism in Kanakpura	Rajkumar D
21	Shubham Nair, Sushant, Ashutosh,Aman	Study of Promotion of Tourism  in Yellapur	Shirin K

BHM - GROUP-> Batch 2018

SL No	Group-Name of students	Topic	Department	Guide
1	Jeevantika, Amandarica, Arjun Arora, Deepthi	Development of Immunity Booster Candies And Detox Tea Bags Using Concoctions of Few Indian Spices	FBP	Mr. Sridhar
2	Bharath, Akhil, Mahith, Arun, P Ranjith, Nitish	Development of Fortified Immunity Boosting Beverage Using Banana Stem Water	FBS	Mr. Sreekanth
3	Manoj Kumar, Guru Shinde, Noor Mohammad, Sree Danush,  Vishwas	The Effect of Covid-19 Pandemic on Hospitality Stock Market	MS	Ms. Chandrakala
4	Advaith, Immanuel, Joshua Calvine, Shreyas	A Study on Contactless Front Office Operations In Bangalore	FO	Mr. Rajkumar
5	Deborah, Arpita, Akash Kumar, Dhyuthi,Archit	Development of Food Products From Piper Longum (Long Pepper) To Provide Health Benefits To Consumers	FBP	Ms. Nagarekha
6	Pavan Reddy, Likith, Shringar, Yashas, Karthik	Community Development through Entrepreneurial Tourism Practices at  Muthurayaswamy Temple, Kanakpura, Yedumadu Village, Bangalore	FO	Dr. Sweety
7	Harshitha, Sonu Nehan, Tejaswini, Adithya	A  Traditional Indian Beverage: Extraction and Supply Chain Management in Chittoor District, Andhra Pradesh	FBS	Mr. Raghavendra
8	Tejas U, Rahul K, Shrijith, Sahil Shetty, Naranderan	Potential of Food Tourism in Kundapur, Karnataka	FBS	Ms. Priya
9	Akash Verma, Ankitha S, Anurag Singh,Vishnu, Yaman	To Analyze the Potential of Turrahalli Forest as an Upcoming Ecotourism Spot	FO	Dr. Sweety and Ms. Supriya
10	Prathana, Bhaskar, Prajwal, Rajnandan, Saheli	Development of a Comfortable Seating Model for an Airline's Economy Class - 3D Virtual Model	HK	Ms. Vineeta
11	Joel, Harsha Vardhan M, Nizam, Ahuti	Impact of Social Media Influencers on the Tourism Industry	MS	Ms. Shashi Binani
12	Rohit, Arjun Gurung, Fazlullah, Jatin	Study On Various Marketing Strategies in Profit Maximisation for Budget Hotels Near MSR Nagar with Special Reference to Post COVID	MS	Ms. Vanishree
13	Rakshith Ashok, Subroto, Chetan, Harsha Vardhan Bn, Venkatesh Prasad, Fabil K,	Need of Food Vlogging In Promoting The Regional Food of Konkan Region	FBP	Mr. Shashi Sharma
14	Uddesh Poddar, Nilesh Ranjan, Sneha Mukherjee, Subham Tiwary, Shika , Aman Deswal	Comparative Study on Sustainable Restaurant Businesses During Pre & Post Covid-19 Pandemic	FBS	Mr. Rajesh
15	Joshua A, Mohith, Nigun, Sowmajith, Anurag M, Sai kumar	Impact of Corona Virus Pandemic on Shack's Business in Goa	FBP	Mr. Manish
16	Varun M,Varun Ks, Samarth, Virat	A Study on Carbon-Neutral Practices Followed in 4-Star Hotels in Bangalore	HK	Ms. Sandhya
17	Madhurima, Amardeep, Priyanka, Digant	Resilient Tourist Places During Covid-19 in Bangalore, Karnataka	FO	Ms. Pratisha

MBA(HM) ->Batch 2016->Dissertation

MBA(HM) ->Batch 2017-> Dissertation

Sl. No	Student Name, contact no	Dissertation Title	Supervisors
1.	Akshay K-	A Critical Study on Impact of Food Miles and Promotion of Local Food Sourcing in Karnataka	Supervisor 1-Ms. Sweety  Supervisor 2- Ms. Neena
2.	Archisha-	Analysis of Online Reviews on Travel Agencies Business Performance	Supervisor 1-Ms. Pratisha  Supervisor 2- Ms. Rashmi
3.	Prashanth-	Study of Business strategy of ‘Online Liquor Delivery’	Supervisor 1-Ms. Priya Supervisor 2- Mr. Raghavendra
4.	Rama-	Empirical Study of ‘Bar Stock Exchange Pricing’ at pubs in Bangalore	Supervisor 1-Ms. Priya Supervisor 2- Mr. Raghavendra
5.	Swaroop-	Study of Food waste Management in Catering Units at Bangalore	Supervisor 1- Ms. Nagarekha
6.	Vinuta-	Empirical Study of Coffee Tourism in Kodagu, Coorg	Supervisor 1- Ms. Shirin Supervisor 2- Ms. Sweety

MBA(HM) ->Batch 2018-> Dissertation

Sl. No	Student Name, contact no	Dissertation Title	Guide
1.	Fazil A	Co-creation of Tourism Services through Social Intermediary	Ms. Shirin K
2.	Aditya J	Strategic Value Creation by Web 2.0 through Virtual Reality in Travel and Tourism Industry in India	Dr Sweety J
3.	Rukshar	Study of Development of Women Micro Enterprise-Food Vendors through Micro Financing	Ms. Sushma B
4.	Karthik	Study of Operational Business Model of Cloud Based Kitchen	Mr. Rajesh
5.	Abdul	Enhancement of Elderly Care and Experiences in Hospitality Industry	Dr Sweety J
6.	Puneeth	Study on Impact of Food Delivery App on Restaurant Business	Ms. Priya A
7.	Sachin	Study on Green Supply Chain Management in Restaurants	Mr. Raghavendra T
8.	Amit	Study on New Wellness Trend- Sleepcation	Ms. Pratisha B
9.	Surya	Analysis of Business Opportunities of Sports Bar and Customer Behaviour Change	Mr. Sreekanth N

MBA(HM) ->Batch 2016->Group Project

MBA(HM) ->Batch 2017->Group Project

MBA(HM) ->Batch 2018-> Group Project

Sl.No	Title	Students	Supervisor
1	Co-creation of Tourism Experiences through Intermediary in Shivagange, Karnataka	Aditya J, Fazil A,   Ruksha A,  Sachin H,  Amit P	Dr Sweety  Jamgade, Mrs.Nagarekha Palli
2	Provision of Hospitality Assistance for Elderly Needs in Public Events	SuryakrishnaT.A, Karthik M, Abdul K,    Puneet Shetty	Dr Sweety  Jamgade

FOOD & BEVERAGE PRODUCTION

Sl. No.	Paper Details
1.	Neena Joshi (2016) Exploring Impact of CSR Initiatives taken by Hotels on Economic Development and Sustainable Tourism, Ripples J., pp. 1-17.
2.	Akshay, P. Khatawkar, Sweety Jamgade and Neena Joshi (2019) A Critical Study on the Impact of Food Miles and Promotion of Local food Sourcing in Bengaluru, Karnataka, Futurology: Managing Business in the Age of Technological Disruptions, 10th Annual International Research Conference, Symbiosis Institute of Management Studies, Pune.

HOUSEKEEPING

Sl. No.	Paper Details
1.	Noopur Sharma (2015) Hotel Revenue Management and Its advantages and Disadvantages to Organization, its Employees and Customers, International J. of Scientific and Research Publications, 5(2), pp. 1-2.
2.	Sandhya Anil Kumar (2016) Consultancy Collaboration with Industry Opportunities and Challenges, National Conference on Research, Consultancy and Innovation in Higher Educational Institutions Issues and Challenges, Bangalore
3.	Mahendra Singh Negi, Komal Vaish, Vineeta Kumari (2017) Ecotel Concept and Green Practice Followed in Hotel Industry: With Reference to City Bengaluru, AVAHAN : A J. on Hospitality and Tourism, 5(1), 47-53.
4.	Sandhya Anilkumar and Pratisha Baruah (2019) Sustainability in Waste Management – A Comparative Study on Urban vs Rural Hotels, International Conference on Innovations in Municipal Solid Waste Management and Best Practices for Circular Economy and Sustainable Environment, M. S. Ramaiah University of Applied Sciences, Bangalore.
5.	Ankita Sakhuja Sharma, Vineeta Kumari (2020) Student and Faculty Perception in Context to the Student Preparedness for Hospitality Entrepreneurship ICOHOST, 3rd International Conference on Hospitality and Tourism GNA University Punjab pp. 2229-3620 Shodh Sanchar Bulletin.

FOOD &BEVERAGE SERVICE

Sl. No.	Paper Details
1.	Priya Arjun, Nagarekha Palli, Santhana Krishnan, K. G. and Kiran Kumar Reddy, T. (2017) Gluten Free Choux Buns Using Cornmeal, J. of Management and Commerce, 13(2), pp. 30-32.
2.	Priya Arjun and Raghavendra, T. (2019) Online Liquor Delivery System: Disruptive Technology in the Beverage Industry in Bengaluru. Futurology: Managing Business in the Age of Technological Disruptions, 10th Annual International Research Conference, Symbiosis Institute of Management Studies, Pune.
3.	Priya Arjun and Raghavendra, T. (2019) Bar Stock Exchange: Impact of Disruptive Technology on Pub Management in Bengaluru. Futurology: Managing Business in the Age of Technological Disruptions, 10th Annual International Research Conference, Symbiosis Institute of Management Studies, Pune.
4.	Raghavendra, T. (2020) A Qualitative Study on Sustainable Mixed Drinks in Cocktail Bars of Bengaluru, 3 rd International Conference on Hospitality & Tourism under the aegis of ICOHOST-2020 on Hospitality and Tourism Industry: A Better Future for All

FRONT OFFICE

Sl. No.	Paper Details
1.	Rashmi Koppar (2015) Impact of Social Media on Tourism and Hospitality, J. of Management & Commerce, 2(1), pp. 24-26.
2.	Rashmi Koppar (2016) Movies/TV Series based Tourism- A New Concept on the Rise, Ripples J., pp. 18.
3.	Rashmi Koppar (2016) Challenges in Building Quality Research Environment in Higher Educational Institutions, National Conference on Research, Consultancy and Innovation in Higher Educational Institutions Issues and Challenges, Bangalore.
4.	Rashmi Koppar, Shirin Kariappan, Supriya Rao and Arun Nathaniel (2016) Responsible Tourism and Rural Development: Emerging Opportunities and Challenges, National Conference, Jyoti Nivas College Autonomous, Bangalore.
5.	Rashmi Koppar, Shirin Kariappa and Pratisha Baruah (2016) Niche Tourism, National Conference and Paper Presentation, St. Joseph’s College of Commerce, Bangalore.
6.	Sivaramakrishna, V., Ankita, S. and Sweety Jamgade (2018) Customer Brand Engagement on Social Media Platforms in the Hospitality Industry, J. of Management and Commerce, 4(1), pp. 17-19.
7.	Sweety Jamgade (2018) Scope of MICE Tourism as an Emerging Hospitality Industry, J. of Management and Commerce, 04(02), pp. 26-29.
8.	Rajkumar Dev, Sweety Jamgade and Sahidi Bilan (2018) Contemporary Issues and Challenges of Hospitality Sector: A Case-Study on Staff Turnover and Motivation with Special Reference to Ibis Hotel, London, National J. of Jyoti Research Academy, 12(02), pp. 112-121.
9.	Abhijith Santhosh and Sweety Jamgade (2019) Growth Prospects and Crisis Management in MICE Industry: Case Study of Trissur, Kerala, J. of Management and Commerce, 05(01), pp. 23-26.
10.	Sweety Jamgade (2018) Staff Turnover and Motivation, the Challenges in Hotel Industry; Case of IBIS Hotel London, National Tourism Conference, Jyoti Niwas College, Bangalore.
11.	Vinuta, S., Sweety Jamgade and Shirin Kariappa (2019) Study of Agri-Tourism with Reference to Coffee Plantations in Kodagu, J. of Management and Commerce, 05(02), pp. 15-20.
12.	Vimal Venugopal and Sweety Jamgade (2020) Integrated Development through Tourism Circuit: Case Study of Kannur, Kerala, India, J. of Management and Commerce, 06(01), pp. 05-09.
13.	Sweety Jamgade and Jyotsna Patil (2019) Sustainable Ecotourism Development and its Promotion: Case Study of Rural Areas in Nagpur District, Futurology: Managing Business in the Age of Technological Disruptions, 10th Annual International Research Conference, Symbiosis Institute of Management Studies, Pune.

MANAGEMENT STUDIES

Sl. No.	Paper Details
1	Prasannakumar & Dr. Shaji Thomas -“A Study on Motivation of Final Year BHM Students of Bangalore University to Choose a Career in Hospitality & Tourism Industry”-  -Journal of Hospitality Application & Research (JOHAR) Journal of Hospitality Application & Research (JOHAR) ISSN-0973-4538, Vol-6, No.1 January 2011- 54-64, by Dept. of Hotel Management, BIT- Mesra, Ranchi
2	Prasannakumar & Dr. Shaji Thomas -“Costing Employee Turnover based on Employee Performance Level - A Study on Five Star Hotels in Bangalore” - -International journal of Research in Commerce & Management VOLUME NO. 2 (2011), Issue No. 10 (October) ISSN 0976-2183 , Pg. 30-40
3	Prasannakumar & Dr. Shaji Thomas -“What Prompts A Hotel Employee to Stay On Their Present Job? A Study on Five Star Hotels in Bangalore”- - International Journal of Hospitality & Tourism (IJOHAT)- Vol.1 No.1, Pg. 56-72 (ISSN-2249-5037)July-Dec 2011 by SSWAAR- Bhopal (http://ijohat.sswaar.com/)
4	Prasannakumar & Dr. Shaji Thomas -“Factors Affecting Employee Turnover –A Study on five Star Hotels in Bangalore”-  - Indian Journal of Tourism and Hospitality Management, Vol2, No.2 December 2011-ISSN 2229-404X, Page 1-22
5	Prasannakumar & Dr. Shaji Thomas -“An Exploratory Study of Monetary and Non-Monetary Benefits Preferred by Employees of Five Star Hotels in Bangalore”- -Apeejay Journal of Management & Technology-Vol 7, No 1 January 2012, ISSN:0974-3294, Pg. 32-43
6	Prasannakumar & Dr. Shaji Thomas -“A Study on Retention Strategies Preferred by Employees of Five Star Hotels in Bangalore”- M.S. Ramaiah Management Review- A Research & Academic Journal of Business Management, ISSN- 0975-7988, Vol.4, Issue 1, Jan-June 2012, Pg 50-59
7	Prasannakumar & Dr. Shaji Thomas -“Costing Employee Turnover Based on Employee Position Level: A Study on Five Star Hotels in Bangalore”-  -Proceedings of International Conference on Challenges and Opportunities in Mechanical Engineering, Industrial Engineering and Management Studies-Volume III, July 2012 ISBN 978-93-82338-05-5, Pg 1083-1088
8	Linda Nalini Daniel. and Alamelumangai, R. (2013) Employee Perception of Service Quality: A comparison between Public Sector Banks and Private Sector Banks in Karnataka, India, Annamalai, International J. of Business Studies and Research, 5(1), pp. 68-78.
9	Linda Nalini Daniel. (2013) Foreign Presence in Bank Credit in India, International Conference on Cross Cultural Management in Global Business, Acharya Bangalore B‐School (ABBS), India and Daito Bunka University (DBU), Tokyo, Japan.
10	Prasannakumar.J.P -“Reasons to Stay on the Job by Employees of Five Star Hotels in Bangalore- Employee Statement vs. HOD Perception - A Gap Analysis “-, Journal of Management and Commerce- M.S.Ramaiah University of Applied Sciences- Vol.1, Issue.1, September 2014, Pg 9-14
11	Ashu Katyal and Betsy Xaviours (2015) A Study on MSME’s - Role in Propelling Economic Development of India & a Discussion on current HR issues in MSMEs’ in India, International J. of Scientific and Research Publications, 5(2), pp. 1-11.
12	Prasannakumar.J.P -“Cost of Employee Turnover - A Study Based on Critical Level of Employees of Five Star Hotels in Bangalore”-, Chanakya International Journal of Business Research, (Online Journal) Vol 1(1), 79–88, March 2015.Pg.79-88
13	Santhana Krishnan, K. G. (2016) Learning French – Choices for Tomorrow, 36th National Congress and 3rd International Conference, Mumbai
14	Fraikue, F. B., Prasanna Kumar, J. P. and Amenumey, E. K. (2017) Optimization of Enzymatic Browning of Makuea Poo-Ung- An Experimental Study, J. of Management and Commerce, 13(1), pp. 25-28.
15	Prasanna Kumar, J. P. and Francis Betty (2018) Production of Dried Makuea PooUNG as a Convenient Food for Family Usage, First Biennial TTU Research Conference, Takoradi Technical University, Ghana.
16	Thashneem Thaqseen Bhanu, M. and Prasanna Kumar J. P. (2019) The Impact of Measure and Time on Quality Wine-Food Pairing, Asia-Pacific Journal of Innovation in Hospitality and Tourism, Vol. 08, 7th Asia Euro Conference 2018: Tourism, Hospitality & Gastronomy Special Issue 2019, pp. 19-36.
17	Thashneem Thaqseen Bhanu, M. and Jaykumar, V. (2019) A Cursory Content Study of Indian Wine Label vis-à-vis New World Wine Label to Enhance Impulse Buying Among Novice Wine Consumers, Asia-Pacific Journal of Innovation in Hospitality and Tourism, Vol. 08, 7th Asia Euro Conference 2018: Tourism, Hospitality & Gastronomy Special Issue 2019, pp. 37-62.
18	Thashneem Thaqseen Bhanu, M. and Prasanna Kumar, J. P. (2019) Attitude of Millennial’s of Bangalore Towards Wine and Impact of Pairing Indian Wines with Indian Flavors of Food, International J. of Psychosocial Rehabilitation, DOI:10.37200/IJPR/V23I1/PR190237.
19	Thashneem Thaqseen Bhanu, M. and Prasanna Kumar J. P. (2019) The Impact of Measure and Time on Quality Wine-Food Pairing, Asia-Pacific Journal of Innovation in Hospitality and Tourism, Vol. 08, 7th Asia Euro Conference 2018: Tourism, Hospitality & Gastronomy Special Issue 2019, pp. 19-36.
20	Thashneem Thaqseen Bhanu, M. and Jaykumar, V. (2019) A Cursory Content Study of Indian Wine Label vis-à-vis New World Wine Label to Enhance Impulse Buying Among Novice Wine Consumers, Asia-Pacific Journal of Innovation in Hospitality and Tourism, Vol. 08, 7th Asia Euro Conference 2018: Tourism, Hospitality & Gastronomy Special Issue 2019, pp. 37-62.
21	Thashneem Thaqseen Bhanu, M. and Prasanna Kumar J. P. (2019) Attitude of Millennial’s of Bangalore Towards Wine and Impact of Pairing Indian Wines with Indian Flavors of Food, International J. of Psychosocial Rehabilitation, DOI:10.37200/IJPR/V23I1/PR190237.
22	Thashneem, T. Bhanu and Prasanna Kumar, J. P. (2020) The Effect of COVID-19 Lockdown on Indian Tourism and Hospitality Industry, J. of Dental & Oro - facial Research, 16(02), pp. 34-38.
23	Vanishree, K., Sushma, B. S. and Chandrakala, D. P. (2020) A Study on Women Work-Life Balance with Reference to Three Dimensions: Personal Life, Work LifeEducationist (Faculties) and Work Life-Research in Bangalore Colleges, Social Science Research Network.
24	Rukhsar Jahan Ansari, Sweety Jamgade and Sushma, B. S. (2020) Women Entrepreneurship through Microfinance Institute in India, J. of Management and Commerce, 06(02), pp. 18-22.

National Journal of Jyoti Research Academy, ‘Contemporary Issues and Challenges of Hospitality Sector: A Case-Study on Staff Turnover and Motivation with Special Reference to IBIS Hotel, London’

Dey Rajkumar, Jamgade Sweety and Bilan Sahidi

Growth Prospects and Crisis Management in MICE Industry: Case Study of Thrissur, Kerala  -Abhijith Santhosh and Sweety Jamgade

http://www.msruas.ac.in/pdf_files/Publications/MCJournals/Jan2019/5.pdf

Scope of MICE Tourism as an Emerging Hospitality Industry - Sweety Jamgade

http://www.msruas.ac.in/pdf_files/Publications/MCJournals/August2018/Paper5.pdf

India Ecotourism Leads to Community Economic Development -- Sweety Jamgade

https://greenloons.com/2018/09/25/india-ecotourism-economic-development/

Customer Brand Engagement on Social Media Platforms in the Hospitality Industry Sivaramakrishna V. , Ankita Sharma. and *Sweety Jamgade.   

http://www.msruas.ac.in/pdf_files/Publications/MCJournals/Jan2018/3.pdf

ISSN 0974-0317  •Research Article on ‘Critique on Real Ecotourism Development with reference to Nagpur District’ in Research Journal Vol.12, No.2, 2016 printed/published on May2017 

https://docs.google.com/viewer?a=v&pid=sites&srcid=ZGVmYXVsdGRvbWFpbnxsYWRyZXNlYXJjaGpvdXJuYWwyfGd4OjQ4YTY2ZDYwZjY5YjkzZjE

Ms. Pratisha Baruah and Ms. Sandhya Anilkumar presented a paper at an International Conference on Innovations in Municipal Solid Waste Management  and Best Practices for circular Economy and Sustainable Environment. The paper was titled ‘Sustainability in Waste Management – A Comparative Study on Urban Vs. Rural Hotels’ which was published in Clean India Journal

Books Published

Kumar Prasanna. J. P (2010), Marketing of Hospitality and Tourism Services- 1st Edition, Tata McGraw Hill, Delhi

Kumar Prasanna, Daniel Linda & Pagad Mruthyunjaya (2012) Cost& Financial Management for Hotels - Tata McGraw-Hill, Delhi

Kumar Prasanna, Daniel Linda & Pagad Mruthyunjaya (2012) Financial Accounting for Hotels - Tata McGraw-Hill, Delhi

1. Name of the Event: One Day State Level Workshop on Intellectual Property and Sports

Date and Time: 27th April 2019 9:00am to 5:00pm

Description of the Event: Ms.Vineeta kumari and Mr. Shyam Prasad, Asst. Professor from FHMCT attended one day State level Workshop on Intellectual Property and Sports Organized by Ramaiah Intellectual Property Rights Cell(RIPRC) and Karnataka State Council for Science and Technology (KSCST) in association with Ramaiah Collage of Law and Cell for IPR Promotion and Management(CIPAM).

The following topics were covered in the workshop:

1. Intellectual property rights and sports industry: An Overview

2. Technological Innovations in Sports Arena

3. Trademark in sports

4. Copyright in sports

VISION

‘Nutrition and Nutraceutical Research Centre(NNRC)’ , a Centre of Excellence   of Ramaiah University of Applied Sciences ,  envisions its  role as an empowered  knowledge centre   with  commitment towards addressing issues of health, wellness and improved lifestyle of the population on a  food based  scientific approach enriched with nutritionals and nutraceuticals providing   benefit   to the society spreading  from pediatrics to geriatrics.

MISSION

NNRC would pursue the goals of the vision in promoting general health using specific nutritionals and nutraceuticals with innovative approaches to bring in better combination of foods with science based approach. It shall emphasise on lesser used and locally available  grains such as pulses, millets, legumes and  spices &  herbals to transform and combine them with acceptable sensorial qualities such that it can be scaled up  for production. This will also address issues of lifestyle disorders and the issues of specialty and functional foods for enhancing the quality of life both on a cost effective basis and using the traditional wisdom and knowledge data base of the population.

OBJECTIVES

• To explore and investigate the health benefits in local sustainable  produce for incorporation in specific Functional Foods
• To pursue innovation based research (such as  nanotechnology)  for the development of bioavailable, fortified and enriched food which is organoleptically acceptable and provides  general immunity, prophylactic and therapeutic benefits
• To create awareness on the use of nutritionals and  nutraceuticals in the reduction of stunted growth ,wasting, undernourished and child mother malnutrition   through food based approach
• To enhance public private partnership for commercialization of the laboratory level successes for scale up – start ups for production on  a larger scale complying with  regulations through the centre’s knowledge base
• To enhance the capacity building and expertise in the area of nutritionals and nutraceuticals by training the trainer through workshops, webinars, seminars, student projects and targeting non government organizations, self help groups and nonprofit organisations through knowledge   resource empowerment

The Nutrition and Nutraceutical Research Center (NNRC), a research center of Ramaiah University of Applied Sciences (RUAS), envisions its role as an empowered knowledge center with commitment towards addressing issues of health, wellness and improved lifestyle of the population with food-based scientific approach. This research center has collaborations with government and private institutions and industries of General Medicine, Pharmacy, Ayurveda and Nutritional Food Catering.

NNRC is organizing a National Conference on Health Wellness through Nutrition and Nutraceuticals - 2019  with a  focus on integrating food based scientific practices as traditional and modern medicine, along with propagating the benefits of plant based extracts and innovations in food science and technology for a healthy lifestyle.

This highly anticipated National Conference from November 6 to 8, 2019   will bring together talks and panel discussions by experts  in the field of Nutrition and Nutraceuticals.  It will be an opportunity for students, research scholars, researchers,  academicians,  scientists, industry professionals and policy makers to  present posters, publish papers , exchange innovative ideas and  showcase new products  in the domain of Nutrition and Nutraceuticals.