Teaching Hotel Management
Aarti Jain | Teacher | IHM MumbaiWhat is Teaching Hotel Management?
Teaching Hotel Management is a great Career option. Unfortunately, it is very difficult to find information about What Teaching Hotel Management actually is. Most pages on the internet just talk about How to get into Teaching Hotel Management. While anyone can have an opinion on what Teaching Hotel Management entails; only a real professional can really explain it.
Teacher Aarti Jain has 2 years of professional experience in Teaching Hotel Management. Teacher Aarti Jain defines Teaching Hotel Management as:
Hotel Management includes all the operational and non operational fields such as front office operations, F & B service, Kitchen, Housekeeping, Accounting and so on. Teaching Hotel Management includes training students on all these things.
How Teacher Aarti Jain got into Teaching Hotel Management?
After completing my education, I worked with Lalit Hotel as a Hotel Operations Trainee. After that, I worked with Presidency College of Hotel Management and then with the Presidency College of Hotel Management, Bangalore.
Teacher Aarti Jain's Talk on Teaching Hotel Management |
|
The Journey of a Hotel Management Educator: Aarti Jain's Insightful Experience Aarti Jain, a dedicated educator in the vibrant field of hotel management, hails from Mumbai and has carved a unique path through her extensive journey in hospitality education. With her wealth of experience as a teacher, counselor, and mentor, Aarti brings a profound understanding of the dynamics involved in teaching this technical profession. In this article, we will explore Aarti's educational background, the skills required in her role, the positives, challenges, and an average day in the life of a hotel management educator. What Is Teaching Hotel Management? Teaching hotel management is a multifaceted and specialized career that combines academic instruction with practical applications in the hospitality industry. It involves imparting crucial skills and knowledge to students, preparing them for various roles within hotels and related sectors. Aarti highlights that this profession requires a deep understanding of diverse operational areas, including kitchen operations, food and beverage service, housekeeping, and management practices. Teachers in this field must stay updated on industry trends to effectively guide their students and ensure they receive a well-rounded education that empowers them to excel in their future careers. Education Aarti's educational journey began with her schooling in Mumbai, followed by a comprehensive training program at the Institute of Hotel Management (IHM) Kolkata. This foundation set the stage for her deep understanding of technical concepts essential for teaching hotel management. Aarti emphasizes that a solid grasp of technical skills is critical, as the hospitality industry heavily relies on practical knowledge and skills, which can be developed through structured learning and hands-on experiences. Understanding the psychology of her students is another critical aspect of Aarti’s teaching philosophy. Working with teenagers aged 16 to 18, she recognizes that they come from diverse backgrounds and exhibit varying behaviors. She notes that it's essential to empathize with students, adapting her teaching methods to connect with them effectively. This psychological insight allows her to engage them more meaningfully while also addressing their emotional and academic needs. Aarti's role requires strong management skills, particularly in organizing and planning educational content within a limited timeframe. As she explains, an effective lesson plan is vital for ensuring that students gain the essential knowledge and skills across different subjects throughout the academic year. Aarti's structured approach to teaching, combined with her ability to manage classroom dynamics, helps facilitate a conducive learning environment. Keeping abreast of industry developments is fundamental in Aarti's profession. The hospitality sector is continually evolving, and she stresses the importance of frequent updates on contemporary practices and trends. This commitment not only enriches her own knowledge but also equips her students with relevant insights essential for their future employment in a competitive job market. Skills Aarti asserts that strong presentation skills are pivotal for success as a hotel management educator. First impressions in both teaching and hospitality are significant, making it important for instructors to present themselves well. She emphasizes the use of various teaching aids such as PowerPoint presentations and hands-on demonstrations to make lessons impactful and memorable for her students. The ability to adapt one's behavioral approach is critical in Aarti's teaching practice. She indicates that teachers often need to switch roles, sometimes serving as mentors, guides, or even parental figures to their students. This versatility in handling relationships with students greatly aids in building trust and rapport, which enhances the learning experience. Communication is a central pillar in Aarti's daily tasks, where adapting her language to suit a diverse classroom is essential. She stresses the importance of fostering clear communication to bridge gaps across language proficiency levels among students. This skill not only aids in effective teaching but also prepares students for collaborative work environments in the hospitality industry. Aarti cultivates a sense of teamwork among her students, stressing that working in hospitality often involves collaboration. By assigning group tasks and activities, she ensures that her students experience the dynamics of teamwork, mirroring what they will face in real hotel operations. This emphasis on collaboration helps students learn the importance of working together toward common goals. Being a skillful counselor is another vital competency for Aarti. Students often approach her seeking guidance on personal issues or career choices. Aarti's up-to-date knowledge of emerging opportunities within the industry enables her to provide meaningful counseling, thereby supporting her students not just academically but holistically. Positives Aarti finds immense satisfaction in her role as a teacher, particularly when her former students share their success stories with her years after graduating. This gratification, she remarks, is both fulfilling and rewarding, affirming that her efforts are making a tangible difference in their lives and careers. The mutual respect between Aarti and her students adds richness to her teaching experience. Having students look up to her for advice and guidance fosters a supportive atmosphere, enhancing her motivation and commitment to their success. Aarti benefits from a vast network because of her profession, connecting with former students across the globe. This network not only enriches her professional life but also opens doors for collaborative opportunities, showcasing the interconnected nature of the hospitality industry. As an educator, Aarti is continually learning, whether through course content, trends in hospitality, or feedback from students. This culture of lifelong learning is encouraged in her classroom, emphasizing that both teachers and students should stay curious and informed. Although teaching can be demanding, Aarti appreciates that she has time to focus on her personal growth. For instance, while teaching, she pursued further studies, allowing her to enhance her knowledge while maintaining a balance in her life. Challenges Aarti acknowledges that teaching can easily expand beyond normal hours. The demands of assisting students with late-night queries or personal problems can blur the boundaries of professional and personal time, creating a challenge in maintaining work-life balance. Staying updated about industry shifts can be stressful. Aarti faces the constant pressure to adapt her teaching to reflect contemporary practices, ensuring that both she and her students are well-equipped for the evolving hospitality landscape. Maintaining order in a classroom full of energetic teenagers presents its own set of challenges. Aarti strives to engage all students, ensuring that a diverse range of learning styles is accommodated, which can sometimes be a lengthy and effortful task. Aarti is also faced with administrative responsibilities, such as exam supervision and paper grading, which she finds less engaging than direct teaching. While part of her job, these tasks can feel tedious and detract from the time she could devote to teaching and student interaction. A Day Of A typical day for Aarti begins with classes at 9 AM, covering both practical sessions and theoretical lectures. Her days are structured around various subjects, ranging from operational practice to management concepts. In between and after these sessions, Aarti dedicates time to engage with students individually, support their projects, and keep abreast of industry developments. In conclusion, Aarti Jain embodies the dedication, creativity, and passion needed to thrive as a hotel management educator. Through her experiences, she demonstrates the profound impact that teaching can have—not only on students’ careers but also on the educators themselves. The hospitality industry has immense potential to change lives, and Aarti’s role is a testament to the nurturing and guiding spirit required to inspire the next generation of hoteliers. | |
Install the LifePage App to:
- (for Free) Watch Teacher Aarti Jain’s full Teaching Hotel Management Career Talk
- ₹ Do a Self Assessment on Teaching Hotel Management to calculate your Dream Index, which is defined as:
According to Aarti Jain your chances of success in Teaching Hotel Management is __%
- Access your personalized Dream Index Report which will have all your Dream Indices sorted in descending order.
How to get into
Teaching Hotel Management?
If you are want to get into Teaching Hotel Management, start by investing in a Career Plan.
The 14 hour process, guided by a LifePage Career Advisor, will help you introspect and check whether your interest in Teaching Hotel Management is merely an infatuation or is it truly something you wish to do for the rest of your life.
Next, your Career Advisor will help you document how you can get into Teaching Hotel Management, what education and skills you need to succeed in Teaching Hotel Management, and what positives and challenges you will face in Teaching Hotel Management.
Finally, you will get a Career Plan stating which Courses, Certifications, Trainings and other Items you need to do in the next 7 years to become world’s best in Teaching Hotel Management.
LifePage Career Plan
14 hour personalized guidance program
Your LifePage Career Advisor facilitates your guided introspection so that you systematically explore various Career options to arrive at a well thought out Career choice.
Next: your Advisor helps you figure out how you will get into your chosen Career and how will you develop the skills needed for success in your Chosen Career.
LifePage Plan will not stop at saying "to become an Architect study Architecture". It will guide you on which Certifications, Trainings and Other items you need to do along with your Architecture education to become the world's best Architect.
Links for this Talk
LifePage Career Talk on Teaching Hotel Management
[Career]
https://www.lifepage.in/careers/teaching-hotel-management
[Full Talk]
https://lifepage.app.link/20171104-0001
[Trailer]
https://www.youtube.com/watch?v=PWZbcrC6z-Y
(Teaching Hotel Management, Arti Jain, IHM Mumbai, Hotel Management, Hotels, Hotelier, Operations, Management)
Similar Talks
Hotel Management
Nishant Lal
Lecturer | FCI Hotel Management Institute, Dehradun
Lecturer | FCI Hotel Management Institute, Dehradun
[ 10 years & 6 months Experience ]
Hotel Management is divided into four different departments: Front Office, Production, Food and Beverage and Housekeeping. Apart from these, there are other departments as well such as Accounts, Maintenance, Sales and Marketing etc.
"I got my Diploma from Australia and worked at Hotel Oaks in Melbourne. I have worked at Hotel Stallions, New Delhi and then joined FCI Hotel Management Institute, Dehradun"
|
|
Chef Management
Anahita Dhondy
Chef Manager | Soda Bottle Openerwala
Chef Manager | Soda Bottle Openerwala
[ 5 years & 4 months Experience ]
A professional cook, typically the chief cook in a restaurant or hotel. Chef Manager manages the entire area of cooking.
"After completing my Schooling from Springdales, Delhi I did my Graduation from IHM, Aurangabad. I went on to do my Masters from Le Cordon Bleu, London. I worked at Taj Man Singh for 1 year and interned with J W Marriot. I also came on Asia's first food truck reality show called Femme Foods. Apart from that I also came on Masterchef as a Judge."
|
|
Professional Cooking
Rahul Wali
Executive Chef | Rahul's Kitchen, Dehradun
Executive Chef | Rahul's Kitchen, Dehradun
[ 19 years & 2 months Experience ]
Professional Cooking is basically cooking in a commercial kitchen and producing products which are sold to different range of clienteles. For example: Working in a 5 star hotel, flight kitchen, Cafes, Restaurants.
"After completing diploma in HM from Pune and graduate diploma in Gastronomy, Adelaide, South Australia, I started Working as a Chef. I have worked in multiple hotels in India and abroad. Presently I am running my own Cafe by the name of Rahul’s Kitchen."
|
|
Hotel Management is a course which tells one about the basic operations of the hotel industry. During the course, one learns about different departments of the hotel, its functionalities, operations and career prospects.
"I did my Hotel Management from IHM Bhubaneswar and then pursued my Executive MBA from Institute Vatel in France and Masters in Tourism Management from Perpignan University, France. And finally, I launched my own Brand in 2014 called Samaira Hospitality."
|
|
Front Office Operations
Aruna Kumari
Senior Front Office Executive | Ramada, Dehardun
Senior Front Office Executive | Ramada, Dehardun
[ 7 years & 7 months Experience ]
The front office or reception is an area where visitors arrive and first encounter a staff at a place of business. Front office staff will deal with whatever question the visitor has, and put them in contact with a relevant person at the company. The front office mainly includes roles that affect the revenues of the business.
"I have done Hotel Management from Nalanda Institute, Kolkata. I have worked at Uday Samudra, Turtle On The Beach, Hycinth By Sparsa, Ramada Chennai. I am working as a Senior Front Office Executive at Ramada, Dehradun."
|
|
Culinary arts, in which culinary means "related to cooking", is the art of the preparation, cooking and presentation of food, usually in the form of meals. People working in this field– especially in establishments such as restaurants– are commonly called "Chefs" or "Cooks", although, at its most general, the terms "Culinary Artist" and "Culinarian" are also used. Culinarians are required to have knowledge of food science, nutrition and diet and are responsible for preparing meals that are as pleasing to the eye as well as to the palate.
"After completing my education in food technology and culinary art, I started working for various hotels and organizations. Currently, I am the Chef Entrepreneur at The Good Times Company(food business, catering & events consultancy), Dehradun. I have been working since 2006."
|
|
Hotel Management is a human industry. Hotel Management includes management of hotel staff, business management, upkeep and sanitary standards of hotel facilities, guest satisfaction and customer service, marketing management, sales management, revenue management, financial accounting, purchasing, and other functions.
"After completing my schooling, I went to Delhi to attain a degree in Hotel Management from IHM Pusa. I opened my first Restaurant in Dehradun at the age of only 13. After that I worked with Le Meridien, The Oberoi, Taj Hotels and Hotel Vasant Continental, New Delhi holding different offices. I then took over my family business of running the Madhuban Hotels. While doing so I also completed several specialized ecourses from Cornell University School of Hotel Administration in different areas of Hotel Management."
|
|
Commercial Cooking is different from Culinary Arts. It is cooking to earn money. It should not just be about earning money but also to satisfy the needs of people.
"I started my career as an apprentice chef in Melbourne Racing Club, Melbourne, along with my studies. After that I joined Beacon Cove, Melbourne as a Kitchen Hand, eventually moving up to CDP. I then came back to India and learned about Indian cuisine and ended up as a chef."
|
|
A bartender is a person who formulates and serves alcoholic or soft drink beverages behind the bar, usually in a licensed establishment. Bartenders also usually maintain the supplies and inventory for the bar. A bartender can generally mix classic cocktails such as a Cosmopolitan, Manhattan, Old Fashioned, and Mojito.
"I have done PG Diploma in Hotel Management from RIMT. Post that I did a 6 month course in Bartending from Bar Academy, Dehradun. I have worked at Taj View, Chillies, Cibo, Veda. I have designed various bars in Uttarakhand. I am also running a Bartending Academy in Dehradun. I am Bar Manager at Ramada, Dehradun."
|
|
Food And Beverage Operations
Sachin Kumar
Food And Beverage Manager | Ramada, Dehradun
Food And Beverage Manager | Ramada, Dehradun
[ 11 years & 7 months Experience ]
Foodservice or catering industry defines those businesses, institutions, and companies responsible for any meal prepared outside the home. This industry includes restaurants, school and hospital cafeterias, catering operations, and many other formats.
"I have done Hotel Management from IHM, Hyderabad. I have worked at hotels like Hyatt Regency, Hilton, Princess Cruises- US, Thulhagiri Island Resort- Maldives, Sugar Bay Club, Ramada Chennai. I have worked in 18 countries in total. I am a Food and Beverage Manager at Ramada, Dehradun."
|
|
Housekeeping Operations
Saurabh Sharma
Executive Housekeeper | Ramada, Dehradun
Executive Housekeeper | Ramada, Dehradun
[ 10 years & 7 months Experience ]
Housekeeping refers to the management of duties and chores involved in the running of a household, such as cleaning, cooking, home maintenance, shopping, laundry and bill pay. These tasks may be performed by any of the household members, or by other persons hired to perform these tasks.
"I did my primary education from Agra, and then went on to do a course in Hotel Management from Ram Institute of Hotel Management. I have been working with Ramada as an Executive Housekeeper."
|
|
The front office or reception is an area where visitors arrive and first encounter a staff at a place of business. Front office staff will deal with whatever question the visitor has, and put them in contact with a relevant person at the company. The front office mainly includes roles that affect the revenues of the business.
"I did my schooling from DVPS, Dehradun. I have done my Hotel Management from IHM, Jodhpur. I have worked at Aman Resorts, Delhi and Intercontinental The Lalit, Jaipur. I worked at Vana Retreat, Dehradun from 2013-2016."
|
|
Commercial Cooking applies to any operation or business that prepares food for consumption by the public.
"After completing my Schooling from Tehri, I worked with various cafes and restaurants such as Seasons Caters, Gourmet Kitchen, Fast Tuesday etc. I am the Head Chef at The Great Indian Pub, Dehradun."
|
|
In hotels or resorts, a concierge assists guests by performing various tasks such as making restaurant reservations, booking hotels, arranging for spa services, recommending night life hot spots, booking transportation (limousines, airplanes, boats, etc.), coordinating porter service (luggage assistance request) etc.
"I did my schooling from Kendriya Vidyalaya, Mumbai then a course in Hotel Management from KIHM Dehradun. I did my internship from Oberoi Hotels and started my career with Vana, Dehradun. Then I joined Taj Hotels as a Concierge."
|
|
Hotel Operations
Gursharan Singh
Director Of Operations | Ramada, Dehradun
Director Of Operations | Ramada, Dehradun
[ 11 years & 11 months Experience ]
Hotel Operations include front desk management, housekeeping operations, food and beverage management and human resources planning.
"I did B Com from MPG College, Mussoorie. Post that I did a professional course in Hospitality from Frankfinn Institute, Dehradun. I started my career from Club Mahindra, Mussoorie. I have worked at various Hotels like ITC Fortune, JP Group of hotels, Mango Hotels, Royal Orchid. I am working at Ramada as Director of Operations."
|
|
Front Office Operations
Kamlesh Deopa
Front Office Manager | Ramada, Dehardun
Front Office Manager | Ramada, Dehardun
[ 11 years & 8 months Experience ]
The front office or reception is an area where visitors arrive and first encounter a staff at a place of business. Front office staff will deal with whatever question the visitor has, and put them in contact with a relevant person at the company. The front office mainly includes roles that affect the revenues of the business.
"I have done my graduation from HNB Garhwal University. Post that I have did a Diploma in Hospitality from Air Hostess Academy. I started my career with Club Mahindra, Mussoorie. I have also worked at Taj Hotel, Carlson, Inter-Continental & WHG. I am the Front Office Manager at Ramada, Dehradun."
|
|
General management usually involves overseeing most or all of the firm's marketing and sales functions as well as the day-to-day operations of the business. A general manager is an executive who has overall responsibility for managing both the revenue and cost elements of a company's income statement.
"I have done BA from DAV PG College. I started my career in hospitality with Taj Mahal, New Delhi. I have worked at Hotel Madhuban for 14 years and at Surbhi Palace Hotel for 19 years. I am working at Ramada, Dehradun as CEO."
|
|
Commercial Culinary Cooking
Radhika Arora
Owner & Chef | Spicy Herbs
Owner & Chef | Spicy Herbs
[ 23 years & 4 months Experience ]
Commercial Culinary Cooking applies to any operation or business that prepares food for consumption by the public.
"After doing my Diploma in Culinary Arts I started working with Imperial and ITC Maurya. In 2016 I started my own company Spicy Herbs where I also work as a chef."
|
|
Bartending
Varun Sudhakar
Head Operation Beverages | Gourmet Investments Private Limited
Head Operation Beverages | Gourmet Investments Private Limited
[ 10 years & 9 months Experience ]
A Bartender prepares alcohol or non-alcohol beverages for bar and restaurant patrons. Interact with customers, take orders and serve snacks and drinks. Assess customers' needs and preferences and make recommendations. Mix ingredients to prepare cocktails.
"After completing my graduation in Hotel Management, I started working as a Bartender and have worked with brands like Sarovar, Four Seasons & Diageo. I have represented India on International platforms as I have won the Best Indian Bartender for Diageo World class for 2013 & 2014 and I was Diageo's Brand Ambassador for 1 year ."
|
|
Housekeeping Operations
Rahul Kumar Rajput
Assistant Manager | Hotel Boulevard
Assistant Manager | Hotel Boulevard
[ 7 years Experience ]
Housekeeping is an operational department in a hotel, which is responsible for cleanliness, maintenance, aesthetic upkeep of rooms, public area, back area and surroundings. A hotel survives on the sale of room, food, beverages and other minor services such as the laundry, health club spa and so on
"After completing my Schooling from Bijnor, I did my Graduation from FCI Institute of Hotel Management, Dehradun. I worked at Inderlok as a Trainee Supervisor. I am an Assistant Manager at Hotel Boulevard."
|
|
Housekeeping deals with the general upkeep of a Hotel. Housekeeping includes taking care of the aesthetics as well as cleanliness of the entire Hotel. It also includes taking care of things such as the furniture, fittings and fixtures of the Hotel. It has many departments and offices under it. Few of such departments are laundry and horticulture. It is a very safe industry especially for women.
"I did my graduation from Isabella Thoburn College, Lucknow University and my Hotel Management from WMI. I hold the office of the Executive Housekeeper at the ITC Maratha, Mumbai."
|
|
Food and Beverage Operations
Rohan Singh
Assistant Manager | ITC Hotel, Hyderabad
Assistant Manager | ITC Hotel, Hyderabad
[ 7 years & 5 months Experience ]
Food and Beverage Service operations involve a multitude of activities which engage the staff right from purchasing raw material, preparing food and beverage, keeping the inventory of material, maintaining service quality continuously, managing various catered events, and most importantly, analyzing the business
"After doing my schooling, I pursued my bachelors in Tourism Industry from ITC Hospitality Management Institute. I have worked for various Hotels like ITC Maurya, WH Sheraton, ITC Grand Bharat and ITC Kakatiya."
|
|
Professional Cooking
Pawan Kukreja
Executive Chef | Ramada, Dehardun
Executive Chef | Ramada, Dehardun
[ 12 years & 11 months Experience ]
Cooking is the art, technology and craft of preparing food for consumption with or without the use of heat. The ways or types of cooking also depend on the skill and type of training an individual cook has. Cooking is done both by people in their own dwellings and by professional cooks and chefs in restaurants and other food establishments
"I have done B Sc in Hospitality & Hotel Administration from IHMCT&AN, Chennai. I started my career as a chef with Inter-Continental-The Grand, New Delhi and then Mumbai. I have worked with hotels like Lalit Resort & Spa, One and Only Royal Mirage, The Orchid, Radisson Blue. I am working as an Executive Chef at Ramada, Dehradun."
|
|
Hotel Management includes managing the operation of a hotel, motel, resort, or other lodging-related establishment. Management of a hotel operation includes management of hotel staff, business management, upkeep and sanitary standards of hotel facilities, guest satisfaction and customer service, marketing management, sales management, revenue management, financial accounting, purchasing, and other functions.
"I did a degree in Hotel Management from IHM, Gurdaspur followed by a training programme at the Oberoi Hotel Cecil in Shimla as a bartender. I then moved to the Westin Sohna Resort & Spa where I worked as a Pool Bar Attendant. Then, I moved to Maldives where I managed the operations of six restaurants. After returning to India, I worked as a Hotel Manager at the Dewa Retreat. I am currently working as a General Manager at Holy River Hotel in Rishikesh."
|
|
A bartender is a person who formulates and serves alcoholic or soft drink beverages behind the bar, usually in a licensed establishment.
"I did my Schooling from Sikkim. I then shifted to Kerala and completed my schooling. After my schooling I started working in various restaurants like in a bar in Palolim Beach, Goa and Palmtree in Varkala,Kerala. Now I am a Bar Manager at Drifters, Manali."
|
|
Fruit & Vegetable Carving
Dhiraj Mehta
HOD Food Production | Shri Ram Institute of Hotel Management
HOD Food Production | Shri Ram Institute of Hotel Management
[ 19 years & 1 month Experience ]
Fruit or Vegetable carving is the art of carving fruits and vegetables to form beautiful objects, such as flowers or birds. The purpose of fruit and vegetable carving is to make food more attractive, more appetizing, and also easier to eat.
"I have done Diploma in Hotel Management from GIHM, Dehradun and Masters in Hotel Management from Uttarakhand Open University. Post that, I did Industrial & Vocational Training from Centaur Hotel & ITDC Ashok. I worked at Hotels like The Maya in Jalandhar and Jaypee Palace Hotel. I then did an Advanced Diploma in European Cuisine from Indus Institute of Hospitality, Chennai. Post that, I worked for Carnival Cruise Line on Live counters. I taught at Kukreja Institute of Hotel Management as Professor. I am HOD Food Production at Shri Ram Institute of Hotel Management."
|
|
Food Court Management
Rajeev Chaurasia
Operations Manager | Pacific Mall
Operations Manager | Pacific Mall
[ 18 years & 5 months Experience ]
Food court management includes all the services and the maintenance of the quality of the food which is provided to the customers. Food court management also includes the management of the hygiene and sanitation of the kitchen area as well as the food court.
"After completing my Diploma course in Hotel Management, I worked with various Restaurants and Five Star Hotels. I am managing Pacific Mall Food Court, Dehradun since 2013."
|
|
Food styling is the art of arranging food so that it looks tasty and fresh. This is important in a number of situations, particularly when the food is being photographed. For instance, the pictures of food that you see in cook books, magazines, advertisements, and menus have been styled.
"I was always interested in Food and Home Science, therefore took this profession full time and quit my teaching and started as a Food Stylist and have been working for almost 27 years in this field."
|
|
A Restaurant Operations Evaluator is involved with the food quality control in a restaurant or cafe. It starts with receiving ingredients, involves checking the quality of raw materials and finally ensuring the delivery of a quality product.
"I did my Schooling from St Josheph's Academy, Dehradun. I then did Hotel Management for Graduation from IHM, Lucknow. I helped open Domino's in 2000 and Pizza Hut in 2004 in Dehradun and was the Operations Head there. After which I worked in Nirula's in Delhi for one year and then Future Value retail from 2011-2014. Following which I was at Sabbarro Pizzas from 2014-2016."
|
|
Food Quality Control
Adarsha Kumar P K
Quality Engineer | The Akshaya Patra Foundation
Quality Engineer | The Akshaya Patra Foundation
[ 5 years & 4 months Experience ]
Food Quality Control is the control of quality characteristics of food that is acceptable to consumers. This includes external factors as appearance (size, shape, colour, gloss, and consistency), texture, and flavour; factors such as federal grade standards (e.g. of eggs) and internal (chemical, physical, microbial).
"After completing my B Tech in Food Science & Technology from University of Agricultural Sciences, Hassan in 2013, I joined Garden City Beverages in Bangalore as Quality Control Engineer. After two years I moved to Akshay Patra Foundation where I continue to work as a Quality Engineer."
|
|
Flair bartending is the practice of bartenders entertaining guests, clientele or audiences with the manipulation of bar tools (e.g. cocktail shakers) and liquor bottles in tricky, dazzling ways.
"I was born and brought up in khatima and did my schooling from the same place. In 2016, I came to Dehradun and joined Bar Academy of Doon and since then I am working as a flair bartender."
|
|
A kitchen manager is responsible for the overall operations for the back of house and kitchen area of a restaurant. Kitchen managers hire staff, purchase food and stock, and make sure everyone is trained on proper food preparation and kitchen safety techniques.
"After my tourism studies from IGNOU and Diploma in Kitchen Management from OCLD (Oberoi Centre of Learning & Development). I started my career with Oberoi Raj Villas in Jaipur. Later through Oberoi I got shifted to OCLD in Delhi for Management Training Programme."
|
|
[Install the LifePage App to access all Talks]
