Name of Session/Workshop |
Expert of Session |
---|---|
Travel Technology, Digital Transform In Travel Industry & Travel Tech Start-Up Globalization. |
Dr. Natwalai Niankhaw (CEO/Co-Founder Smart Travel Global PTE, Singapore) |
Difference between International and Domestic Airlines Operations. |
Mr. Harsh Chopra, |
Procedures of Domestic Airport Working |
Mr. Pankaj Sharma, |
Expert Talk on Career in Hospitality |
Mr. Shivender Chauhan, HR Head- JW Marriots |
Expert Talk on Challenges and Opportunities in Airport Management |
Mr. Vishal Jamwal, Head Operation & Marketing, T3 Airport New Delhi |
Workshop on Cabin crew Interview Skills & In-flight Announcement |
Mr. Harsh Chopra, |
Workshop on Research Methodology for Social Science |
Prof. (Dr.) Vinay Chauhan, Dean HPTU- Hamirpur |
PROPOSED ACTIVITY CALENDAR - DEPARTMENT OF HOSPITALITY (UITHM) |
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EVENT NAME |
Poster making on the theme “Vaisakhi” |
Bread making competition |
Workshop on Display of Breakfast items from hotels |
Fine dining table set up |
The classic pocket napkin folding workshop |
Tea & coffee service workshop |
Flower Arrangement |
Grooming Standards |
Welcoming of guest |
Bed Making |
Linen room activities |
The Department of Hospitality organised this informative tea and coffee service workshop for the students. The service of tea and coffee plays an important role in different meal periods, mostly in the breakfast and high tea times of fine dining restaurants as well as in multi-cuisine restaurants. This workshop aimed to train students about the service of different types of tea and coffee.
Read MoreThe Department of Hospitality organised this informative tea and coffee service workshop for the students. The service of tea and coffee plays an important role in different meal periods, mostly in the breakfast and high tea times of fine dining restaurants as well as in multi-cuisine restaurants. This workshop aimed to train students about the service of different types of tea and coffee.
The cappuccino club of the Department of Hospitality organised an informative workshop on the art of mixology for the students. The art of mixology is the technique of making different types of cocktails with lots of ingredients. Mixing the drinks is a technique that requires lots of practise. So, the hotel management department took the initiative to train the students in making different types of cocktails using different techniques.
Read MoreThe cappuccino club of the Department of Hospitality organised an informative workshop on the art of mixology for the students. The art of mixology is the technique of making different types of cocktails with lots of ingredients. Mixing the drinks is a technique that requires lots of practise. So, the hotel management department took the initiative to train the students in making different types of cocktails using different techniques.
The University Institute of Tourism and Hospitality Management Clubs Association, Chandigarh University, takes immense pleasure in organising "the club/fun activity workshop on the display of breakfast items from hotels. Students from the Department of Hospitality, Culinary Science, and NCHMCT took part in the workshop, where they prepared and presented breakfast.
Read MoreThe University Institute of Tourism and Hospitality Management Clubs Association, Chandigarh University, takes immense pleasure in organising "the club/fun activity workshop on the display of breakfast items from hotels. Students from the Department of Hospitality, Culinary Science, and NCHMCT took part in the workshop, where they prepared and presented breakfast.
The Cappuccino Club organised a workshop on napkin folding for students of the department in which they learned various napkin folding techniques for table setup in fine dining restaurants as well as in multi-cuisine restaurants. Mr. Balraj Benedict and Mr. Kuldeep Kumar taught the students napkin folding techniques such as the lotus fold, pyramid fold, book fold, candle fold, boat fold, and more. Additionally, they instructed students about the types and sizes of napkins to use in setups and how much time there is to perfect napkin folds in restaurants. Overall, the workshop was successful and informative for the students.
Read MoreThe Cappuccino Club organised a workshop on napkin folding for students of the department in which they learned various napkin folding techniques for table setup in fine dining restaurants as well as in multi-cuisine restaurants. Mr. Balraj Benedict and Mr. Kuldeep Kumar taught the students napkin folding techniques such as the lotus fold, pyramid fold, book fold, candle fold, boat fold, and more. Additionally, they instructed students about the types and sizes of napkins to use in setups and how much time there is to perfect napkin folds in restaurants. Overall, the workshop was successful and informative for the students.
The Extravaganza Club put together a flower arrangement workshop for students to prepare different types of flower arrangements. Students of the department actively took part in the workshop and learned about managing the work area, time, and equipment used for flower arrangement while maintaining team spirit.
Read MoreThe Extravaganza Club put together a flower arrangement workshop for students to prepare different types of flower arrangements. Students of the department actively took part in the workshop and learned about managing the work area, time, and equipment used for flower arrangement while maintaining team spirit.
The Department of Hospitality organised a linen room activity workshop for students to learn about managing the work area, time and equipment use, and working in a team. The purpose of the workshop was to improve the students' knowledge about the different activities done in the linen room, and it was met successfully.
Read MoreThe Department of Hospitality organised a linen room activity workshop for students to learn about managing the work area, time and equipment use, and working in a team. The purpose of the workshop was to improve the students' knowledge about the different activities done in the linen room, and it was met successfully.
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