“Non-Alcoholic Beverages “

The students who are specialising in Bar and Beverage Management conducted a workshop for the students of the first semester on Non Alcoholic Beverage on 28th, 30th and 31st October 2019. The objective of the session was to demonstrate the preparations of  stimulating and nourishing hot and cold  beverages.  Mr. Revanth  introduced them to the classification of non-alcoholic  beverages.  Mr Vishnu S and Mr.Revanth demonstrated infusions of Darjeeling, Earl Grey, Lemon Tea and Green Tea. The students compared the  infusion temperatures, colour and taste.  They  also conducted a similar demonstration with black coffee. Mr Rohit and Mr Chetan  briefed them on various bar equipment used, demonstrated  mocktails like Virigin Mojito, Pina Colada and Blue Lagoon using fruit juices and syrups.  The students  of the first semester  tried their hands at replicating the beverages and  preparing variations too. There was a demonstration on garnishes used in bars , iced tea, cold coffee and milkshakes . 

‘ Food Safety and Security Authority of India’

Ms Priya Arjun and Mr Shashi Sharma attended a workshop organised by Food Safety and Security Authority of India .at Mount Carmel College on 18th October 2019. As a part of the Eat Right India movement FSSAI   would like to initiate a four pronged approach, that is mainstreaming content with curriculum, practical learning, interactive learning and merit scholarships.

‘Vegetable and Ice Carving Workshop’

A workshop was organized for the students of VII th semester PCE-II Culinary Arts as part of their curriculum on the 25th October 2019. Chef Meghanathan an expert in vegetable and ice carving was the resource person. The aim of the workshop was to enable students to learn basic carvings and to create an artistic presentation to enhance the aesthetic look of the food on plates or at displays in buffet counters. It was indeed a very constructive workshop in which the students benefited and had hands-on experience in trying out the various garnishes

‘ Wine Education and Appreciation Training’

Enotica conducted a certified  workshop on Wine Education and Appreciation Training on 14th and 15th October 2019,  which is recognised and sponsored by Wine Board of Karnataka for 40 students of the III Semester.  The workshop on Viticulture and Vinification was a combination of philosophy, science  and art behind wines and provided the students with an in-depth knowledge of  the history  and  evolution of wine, commercial wine production, characteristics , grape varietals, wine regions, service,  storage, and  pairing with food  It included a  guided sensory evaluation  of 13  wines .

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This image has an empty alt attribute; its file name is image-45.png

Bread Making Principles’

A workshop on ‘Bread Making Principles’ was conducted for the students of BVoc Culinary Operations on Thursday, 10th October, 2019. Functional and working properties of bread making ingredients and stages of bread making was covered with demonstrations and hands-on practice for the students. The workshop was well received.

‘Cakes and Icing’ workshop

Date: 01.10.19 – 10.10.19

A ‘Cakes and Icing’ workshop was conducted for 3rd Semester students by the final year students specialising in Food production. The third semester batch of 18 students were the participants of the workshop. It was a great learning where the students demonstrated the procedures of baking Chocolate cake , Pineapple cake , Victoria cake and Sacher Cake. The students were also shown different kinds of icings to match the industrial requirements.

The students of 7th semester PCE- Travel and Tourism Management attended a workshop on ethical wildlife photography on 8th September 2019 as a part of their PCE program to understand wildlife and eco- tourism concepts. Mr. Nitin and Ms. Durgesh Nandini, Conservation Manager, A Rocha India conducted the workshop. The session started at 11.30 am with display of wildlife photographs and the explanation of stories behind them. Then it was followed by a session on concepts of photography and ethical photography. At 2.30 pm the students were served lunch by A Rocha team. Post lunch the final session was conducted by Mr. BK Singh a retired Karnataka cadre IFS Officer who informed and educated all about the need for conservation of forests.

Enotica conducted a workshop on Wine Education and Appreciation Training which is recognised and sponsored by Wine Board of Karnataka for the students of the III Semester BHM on 9th and 10th September 2019. The workshop on Viticulture and Vinification was a combination of philosophy, science and art behind wines and provided the students with an in-depth knowledge of the history and evolution of wine, commercial wine production, characteristics , grape varietals, wine regions, service, storage, and pairing with food It included a guided sensory evaluation of 13 wines . An examination was conducted on 12 th September 2019 and the students who successfully pass the examination will be awarded certificates by Wine Board of Karnataka.

Novotel Hotel (Accor Group) organized the 3rd Karnataka Hotel School Conclave on 24th August 2019 and invited the Deans and Placement team of FHMCT to interact with the industry fraternity. Ms Debyani Bhattacharya had initiated this event

The objective of the meeting was to strengthen the industry academic bond and the following activities were planned:

Inauguration by Group General Manager

Lecture on Artificial Intelligence and its impact

Panel Discussion

A FDP was organized for the Faculty of FHMCT with the objective for a better understanding on manuscript writing standards and approaches on 29.07.19. The resource person discussed various aspects, like manuscript format, type, section content, checklist and guidelines of submission, footnotes, difference between APA and Harvard references style. Guidelines to be followed while submitting the content to various journals was also discussed. Participants had queries regarding author affiliation details, conclusion and references, all were answered by Dr Sweety . MBA students and Project Supervisors got clarity on concepts related to the Publication Module.

The Housekeeping Faculty from FHMCT visited the Dusters Facilities Management Company to get an overview on the operations on 25th July 2019.
The Deputy General Manager- Quality Assurance Mr Stephenson Francis briefed the Faculty about the verticals of a FM company and spoke to them about the competencies required to manage various Facilities, be it airports, IT, hotels or Hospitals. The challenges and technological innovations were also spoken about. Ms Rekha Prosper Asst VP, Training also spoke to us about career opportunities for students in the FM sector.

An FDP on ‘Pedagogical Strategies for Effective Teaching and Learning’ organized on 25th July 2019, with the objective to understand the effective pedagogy standards and approaches, perspectives and components of effective teaching. Also, the most important aspect of teaching is ‘the effective evaluation’, which was also discussed by resource person, Ms. Neena Joshi.

The FDP session started with an introduction session on ‘Pedagogy’. After which the session continued with different standards of effective pedagogy, various approaches, assessment of pedagogy used in teaching.  At the end of the session all participants were given individual activities to complete with the same objective keeping in mind. 

A Faculty Development Program was organised for the Front Office faculty members at Our Native Village, a village themed eco-friendly resort in Hesaraghatta on 19th July 2019.   The faculty members who participated in the FDP were Ms. Shirin Kariappa, Mr. Srivaths Krishnan, Mr. Raj Kumar Dey and Ms. Pratisha Baruah.  The faulty members were familiarized with day-to-day resort operations of an eco-friendly resort. The faculty members were also shown around the property and educated about the pragmatic best practices of an eco-resort. The FDP concluded with an interactive session with Mr. Ram Kumar, owner-Our Native Village .

A FDP on ‘Curriculum and Resources Development’ was conducted with the objective of training faculty to enhance the curriculum and resources through various pedagogical strategies on 16th July 2019. Ms. Neena Joshi, Associate Dean-FHMCT Delivered a session on topics ranging from curriculum and resources development, perspective of effective teaching, objectives of effective curriculum development, choice of instructional strategy, logistics, development of assessments and methods of evaluating teaching effectiveness.

The Management Department Faculty from FHMCT visited the ITC Hotel to understand the importance of learning and development and its implication in hotel industry on 11th July 2019.

Mr. R. Shivakumar- Manager Learning Services of ITC, provided the necessary information about the same.

Ms. Sneha Agarwal – Assistant Finance Manager spoke on budgeting, LIFO ,FIFO, inventory management, working capital, training and development etc. She gave thorough information about finance and its application in hotel industry.

It was a prodigious learning experience for the team. It helped the team understand the ways to implement the learning received from the industry in teaching practice.

FDP for Management Studies Faculty on ‘To Understand the Practical Implications of Academics for Effective Delivery of Course’ at ITC, Windsor

Venue was at Learning & Development Department, Business Centre of ITC, Windsor, Bangalore on 5th July 2019

This learning marathon of ITC and the initiative by the college provided a good platform to understand the trends in industry and utilise the effective pedagogy so as to bridge the gap of academics and market requirements. It was overwhelming to see our ex-students (Asif and Sonia of batch 2007) working for more than a decade and as star staffs. The overall objective was achieved through this FDP.

FDP on ‘Empowering of FHMCT staff members: To be effective Dissertation Supervisors’ on 1st July,19 

This FDP is organised in three phases on 1st July, 8th July and 15th July,19 respectively. The three phases are designed with the objective of‘’Empowering of FHMCT staff members: To be effective Dissertation Supervisors ‘. The first phase was conducted successfully with a welcome address by Dean, interactive sessions by resource persons and participants introduction and their expectations were noted. A pre-survey of FDP was also conducted to analyse participants’ awareness and motivation towards the research activity.

Resource Persons and their insights:

Dr.Sweety Jamgade (Asst. Prof-FHMCT): Delivered a session on Research and types of research relevant to Hospitality industry, Literature – types, sources and its importance, search engines, overview of citations and referencing, Identification of research gap, topic, problem statement,  Identification of variables and their types.

Dr. Mamatha (Asst Prof-FMC): Added her insights on research types, action research, approaches, Literature identification, gaps, variables and methodologies.

Mr. Ravi C (Chief Librarian- FHMCT): Gave an orientation to library resources and its usage with list of various books, journals and magazine

Dr. Pushpanjali (Academic Registrar, RUAS): Delivered a session on Research Methodologies- Quantitative and Qualitative, Descriptive, Survey, Experimentation, etc.

The first phase was executed with full zeal and the self-directed learning activities on all the above topics were fruitful for the participants to clear their understanding and learn research applications.

A seminar was conducted by Ms. Pratisha Baruah and Ms. Shashi Binani both Faculty of FHMCT on ‘Social Intelligence’ on 28th June 2019. The participants were the professors from FHMCT. It was a very interesting session with a lot of interactive activities. Our self- worth and behaviour in a social set-up was discussed. The session made us introspect and help us understand the importance of making our interaction with students memorable for them.

FHMCT conducted an international Workshop  on “CLEAN TO HYGIENE – THE FUTURE IS HERE”,   in association with Schevaran Laboratories Pvt Ltd, wherein their partners from Cleanfix, Switzerland  – manufacturers of cleaning machines and FILMOP from Italy – the largest manufacturers of cleaning tools and accessories in the world demonstrated their products.

The event took place at The Chancery Pavilion, Residency Road, Bengaluru on 26th June 2019.

Mr. Shashi Sharma and Ms. Nagarekha C Palli attended a workshop at IIHMR, Hulimangala Post, Electronic City Bangalore from 24th to 28th June 2019. The workshop was conducted by the Community Food and Nutrition Extension Unit, Government of India, Ministry of Women and Child Development, Food and Nutrition Board, Bangalore
The aim of the workshop was to familiarise the participants with optimum health demands and adequate intake of all macro and micronutrients. Micronutrient Malnutrition is a serious public health problem in the country. Food Based approach using foods naturally rich in micronutrients, is one of the strategies for combating micronutrients deficiencies. Topics covered are care during pregnancy and lactation, state nutrition policy, hygiene environmental sanitation, nutrition and health, diet related chronic diseases etc.

IIHMR, Hulimangala Post, Electronic City Bangalore from 24th to 28th June 2019. The workshop was conducted by the Community Food and Nutrition Extension Unit, Government of India, Ministry of Women and Child Development, Food and Nutrition Board, Bangalore
The aim of the workshop was to familiarise the participants with optimum health demands and adequate intake of all macro and micronutrients. Micronutrient Malnutrition is a serious public health problem in the country. Food Based approach using foods naturally rich in micronutrients, is one of the strategies for combating micronutrients deficiencies. Topics covered are care during pregnancy and lactation, state nutrition policy, hygiene environmental sanitation, nutrition and health, diet related chronic diseases etc.

The General Manager of Oberoi Bangalore invited Deans and Faculty of Hotel Management colleges to initiate the Sparc Program through Art of Connect on 20.06.19

The General Manager of Oberoi Bangalore invited Deans and Faculty of Hotel Management colleges to initiate the Sparc Program through Art of Connect on 20.06.19

SPARC (Special Project for Associated Research and Collaboration) is basically an initiative to increase the academic industry interaction and to update the hospitality faculty about the latest trends and techniques of the industry in order to improve the quality of passing out graduates.

Ms Rashmi Koppar (Academic Registrar) and Ms Ankita Sharma (Training and Placement) attended the program at Oberoi Bangalore.

Culinary  workshop at Alchemy, Chancery Pavilion on Tuesday, 11th June, 2019.

Team FBP attended the culinary workshop.

The workshop was conducted by Chef Suresh D.C, Head Chef and his team
The aim of the workshop was to familiarise the participants with modern cooking trends, techniques and methods. Use of modern equipment like the sous-vide cooker, vacuum packing machine, dehydrators and smoking guns was demonstrated. Preparation and presentation of food using modern techniques of molecular gastronomy was the highlight of the workshop

Convention on ‘ Fast Food and Café’

Mr. Sreekanth N. and Mr. Raghavendra T. of the Department of Food and Beverage Service participated in the ‘ Fast Food and Café Convention’ held on 29th May 2019 at Lait Ashok, Bangalore. Presentations and panel discussions addressed concerns, opportunities and best practices of the Fast Food Industry.  There was a parallel’ Pub Convention ‘ which included sessions on the changing drinking patterns, engagement of pubs with the millennial population driving guest loyalty, leveraging pub menus and set up, bartending and marketing, and the role of technology.   There was an exhibition of the latest products and technology used in these outlets

 


Workshop on “Dining Etiquette”

A workshop on Dining Etiquette was conducted for the MBA Hospitality Management students  Batch 2018,  by Mr. Sreekanth N. of the Department of Food and Beverage Service on 28th May 2019. While the students were served a three course Continental menu, they got hands-on experience in the accepted way to be attired, seated, use serviettes, handle tableware, eat meals and leave the dining area.  In addition,  the students were provided an insight into the concept of guests expectations and delivery of service.

Workshop on “Social Intelligence at Work Place”

A workshop was organized by Directorate – Transferable Skills & Leadership Development (DTSLD) on 14th May 2019 from 9 am to 1 pm at the Faculty of Dental Sciences. The workshop was based on “Social Intelligence at Work Place”. The various topics addressed were:

  • The meaning and importance of social intelligence at work place
  • Various indicators of social intelligence
  • Difference between “nourishing” and “toxic” behavior
  • Five factors to social intelligence/SPACE Formula (S- Situational Awareness, P- Presence, A-Authenticity, C- Clarity, E-Empathy)

The workshop consisted of various activities. The first activity was a discussion on the personal experiences of the best teachers, their inspiring qualities and how they influenced us. Then it led to the next activity which was to recall and describe any challenging situation with someone at the workplace. Most gave a brief of any particular incident by stating the background of the incident, the actual situation and the result. Then the audience went on for the third activity which was filling up of questionnaire on social intelligence and analysis of the same along with the resource person. The workshop ended with all affirming on being more self-aware.

Faculty members from different faculties participated in the workshop. From Faculty of Hospitality Management and Catering Technology the participants were Ms. Pratisha Baruah and Ms. Shashi Binani.

Workshop on “Entrepreneurship Development”

As part of the course called Entrepreneurship Development, a workshop was conducted for the 6th-semester BHM students on “Entrepreneurship Development” on 03.04.19 at 10.30 am. The students had a lively interactive session, with the speakers, clearing doubts and myths about entrepreneurship. The entrepreneurship qualities and Information needed to prepare a business plan was discussed.  

The speakers Chef. Ragunandhan, and Ms. Shreya Gupta, Centre Head-Bangalore from the Academy of Pastry Arts India also shared details like location selection, SWOT analysis, client profile, target profile, marketing strategy, branding, layout-based on business, budget planning, legal documentation, menu planning, payment mode, profit & loss, taxation, etc

Demonstration on selected bakery products was also done by the speakers.

Workshop on “Food Preservation”

Description of the Event: A workshop was organised for the 6th Semester BHM students on “Food Preservation” By Dr. Jamuna K V, Department of Food Science and Nutrition, GKVK Bangalore on 11 April 2019. The objectives of the session were to describe the importance of food preservation and its methods and to demonstrate preservation of processed fruits and vegetables

Workshop on “New age Cooking”

A cooking workshop was organised for 6th Semester BHM students on the topic “New Age Cooking” by Chef Varun Raj, Head chef of the restaurant Lipi in Bangalore on 28th March, 2019. Cooking procedure and plating of a couple of dishes like ‘Chettinad Tomatoes’, ‘Dry Prawns’ and ‘Chettinad Cauliflower’ were demonstrated by the chef.

Students of VII Semester BHM (Batch 2015) attended a workshop on Food Photography as a part of their Food Media Studies course. It was conducted by Ms. Ambica Selvam, well-known ‘Consultant, Food Stylist and Blogger’ (Lingering Aftertaste) on the 27th of August 2018. It began as a very insightful session on the basics of food styling and food photography. It slowly progressed to finer details of photography like depth of field, light, angle and perspective, colours and contrasts, composition and styling. The session was followed by a demonstration of some of the concepts. The students were  given different themes and the opportunity to create their own styling by applying the concepts discussed during the session. This ensured an instantaneous comprehension of the finer technicalities of food photography and the learning process was enjoyed immensely by the students.