Faculty

Ms. Savita K Giri M.Sc(Hotel management & Catering Tech. & Tourism), Degree In Hotel Management And Catering Technology
Mr. Selvyn Rodrigues M.Sc(Hotel management catering operation), Diploma in H.M.C.T. Leadership Training Course
Mr. Vidhyadhar Dhamapurkar Craft Course Cookery
B.Sc.(HSCS) and Pursing M.sc In (HMCS)
  • 26 February 2014:- Ms Harinakshi Mistry- Founder of Floral Design Institution

She showed different styles of Flower arrangements to the students. This will help them to make a career in flower arrangements and also help them in  the Housekeeping department.

1

  • 8 August 2013 :- Chef Nicolas :- Spanish Food & Drink Industry Federation Andrew’s was proud to be one of the few colleges selected for the promotion of the European Quality Foods & Book Publication of Eating With Your Five Senses.

2

  • 9 September 2012:- Mr. Binny Dhawal – Proprietor of Flaming Trio.

The presentation was focused on demonstrating the newest and latest style of making Cocktails & Mocktails using different methods of Macucular Gastronomy

  • 10 November 2012 :-  Workshop conducted by Hindustan Unilever  on Tea training

The workshop was conducted to teach students to know different blends of tea, in terms of tastes, colours, aromas and their nutritional value.

3

  • 15 August 2011 :- Mr. Vijay Pal Kumar – Owner of Cocktails and Dreams

The workshop was organized to educate students on the different bar techniques and the latest trends followed in the bar industry.

  • 10 July 2010:- Wine Tasting Workshop conducted by Tulleho -a wine making company.

The workshop stressed on increasing and enhancing the knowledge of viticulture, vinefication and vitis – vinefera.

  • Every year a workshop is conducted on Fruit and Vegetable Carving to equip our students with creative knowledge in the Food Production Department. Students might be encouraged to start their own 

4    5     6

  Industrial Visit

  • Every year Prof. Savita Giri organizes an industrial visit to Aakash Laundry to enhance the student’s knowledge of laundry operations, spotting, the dry cleaning operation and the handling of hotel

7

Seminars:

  • 24 January 2014 Hospitality World – organized by Times of India

Students were taken to Bandra- Kurla Complex to show them the new styles, equipment and machinery that comes to the Hotel industry.

8

24 October 2013:- Chef Mr.Amey Deshpande: -Organized by Rational Oven Company.

This seminar showed the students how they could optimally use Rational Oven and save energy costs. They also introduced them to various new techniques to smoke and steam Indian and European dishes

Guest Lectures:-

Academic Year 2011 – 2012

SR. NO DATE ACADEMIC YEAR 2011 –

2012

NAME OF PERSON TOPIC
1. 29 June

2011

T.Y. & S.Y. B.Sc Hospitality Ms. Prajnya Shetty Trident,  Nariman Point How To Be Successful When Appearing For An Interview
2. 14 July

2011

T.Y. B.Sc

Hospitality

Mr. Clive

India “Tulleeho” Wine Academy

Wine Work Shop

, On Wines – Basics & Training

3. 19 July

2011

T.Y. B. Sc. Hospitality Ms. Prajnya Shetty Trident,  Nariman Point Tour To The Oberoi “Trident Hotel” At Nariman Point
4. 26 July

2011.

T.Y. & S.Y. B.Sc Hospitality Mr. Agnel D’souza, Food & Beverage Director

Grand Sarovar Premier Hotel, Goregoan

Importance Of Food And Beverage Service In The Industry

And How To Handle Pressure  At Work

5. 9

February 2012

T.Y. & S.Y B.Sc Hospitality Chef Varun Gaikward & Mr. Brian Lobo – Assistant Manager, Food & Beverage – Trident,  Nariman Point Sharing His Experience Of the Industry

Academic Year 2012 – 2013

SR.NO DATE ACADEMIC YEAR 2012-

2013.

NAME OF PERSON TOPIC
1. 25 July

2012

T.Y. & S.Y B.Sc Hospitality Blue Mountains – Australia Scope in the Hospitality field.
2. 12

September 2012

T.Y. B.Sc

Hospitality

Mr. Divanshu Tulleeho” Wine Academy A Tea Training Work Shop Hindustan Unilever
3. 10 October

2012

T.Y. B. Sc. Hospitality Ms. Prajnya Shetty . Trident Nariman Point OCLD /OCER –

Presentation

4. 9 January

2013.

T.Y. & S.Y. B.Sc Hospitality Ms Ridhima &

Ms Rashmi – Training Manager Of Trident Bandra Kurla Hotel

Present Trends Operating in the Industry
5. 17 January

2013

T.Y. & S.Y. B.Sc Hospitality Mr. Sameer Geebee Seminar for Career Guidance for Overseas Studies,

Academic Year 2013 – 2014

SR. NO DATE OF GUEST LECTURE ACADEMIC YEAR 2013 – 2014. ORGANIZATION TOPIC
1. 6 August

2013

S.Y.B.Sc.

Hospitality

Mr. Adrian Rosario HR Consultant Grooming .
2. 21 February

2013.

S.Y.B.Sc.

Hospitality

Mr. Adrian Rosario HR Consultant CV Making
3. 27 August

2013

T.Y.B.Sc.

Hospitality

Chef  Nicolas .

Hyatt Regency Hotel

Latest Trends in Food Production
4. 29

November

T.Y.B.Sc.

Hospitality

Rimal D’Silva

Four Seasons Hotel.

Hospitality Industry
2013.
5. 28 March

2014.

S.Y.B.Sc.

Hospitality

Fr. Anthony Importance

of  Internship

Academic Year 2014- 2015

SR. NO DATE OF GUEST LECTURE ACADEMIC YEAR 2014 – 2015. ORGANIZATION TOPIC
1. 4

September 2014.

T.Y.B.Sc.

Hospitality studies

Mr. Noel – Front Office Manager – Courtyard Marriott Hotel. Functioning of Front Office Department and Importance of Concierge
2. 22

September 2014

S.Y.B.Sc.

Hospitality studies

Mr. Adrian Rosario – HR Consultant Industrial Training
3. 9

December 2014.

F.Y. B.Sc Hospitality Studies Mr. Adrian Rosario

– HR Consultant.

Grooming in Hospitality Industry
4. 12

December 2014

F.Y. B.Sc Hospitality Studies Mr. Allan Mathias – Training Manager – Keys Nestor,Berggruen Hotels Pvt Ltd Importance’s of Industrial Training
5. 8 January

2015.

F.Y. B.Sc. Hospitality Studies Mr. Adrian Rosario – HR Consultant C.V. Making.
6. 9 January

2015.

F.Y. B.Sc. Hospitality Studies Mr. Adrian Rosario

–  HR Consultant

How to

Present Yourself for a Group Discussion

7. 31 January

2015.

F.Y. B.Sc Hospitality Studies Mr. Eric Pereira. – Project Planning Management & control. Engineering   and Maintenance of Hospitality Department
8. 7 February

2015.

F.Y.B. Sc. Hospitality studies Mr. Ashish Shetty – Training Manager – Palladium Hotel Preparing of Industrial Training Interview.

Other Activities: 

  • Lunch organized by our Second Year students based on the different states of India. To acquire knowledge of that specific state – their food habits and their 9
  • Annual Theme Dinner: – Define India – Mezzaluna – Third Year students

The theme this year was Nakshatra Define India- Mezzaluna, The students put up a variety of Indo – Italian cusine for the guests. It was a one day function in January serving almost 200 people. Cultural and Traditional folk dance programs along with the talent and flair of the bartenders was the highlight of the evening, besides the scrumptious fare.

10

  • Every year when the college hosts different types of functions the students get a hands on training by working planning & organizing the function with the help of the concerned faculty. The students learn different styles of service based on the different types of meal themes. Some of these include International Conference of the Cardinal Paul Poupard Foundation, Cultural activities, College Feast and other special
  • Received 1st runner up in the All India level Chef Competition (G.I.C.C.) organized by Express Hospitality & Chef Association at the Bandra Kurla.
    11