Fifth India International Hotel, Travel & Tourism Research Conference from 11-14 February 2015.

 Fifth India International Hotel, Travel & Tourism Research Conference from

11-14 February 2015.

Fifth India International Hotel, Travel & Tourism Research Conference will be presented by BCIHMCT, New Delhi from 11, 12 &13 February 2015.

The college has been conducting various research programme over the past years involving the Hospitality Industry studying about the needs of the guest, problems in performance and empowerment practices to improve quality of service. Papers were presented in National & International conferences accordingly. Our Research programme is casting new light on the industry operating practices.

The aim of this conference is to bring industry managers, tourism and hospitality researchers together to deliberate on the issues related to the travel and hospitality business. The conference will profile current and emerging trends in tourism, travel and hospitality sector and shall broadly cover the following theme:

MICE Scope and Opportunities

Marketing of Tourism and Hotel Operations Management

Marketing of Hotel and Tourism with changed perspective in the era of New Technology

Travellers perspective and marketing strategies

Quality and Customers Delight

Destination Management and Marketing

Market segmentation and management to establish trends or business strategy

Tourism & Hospitality product development and management

Sustainable marketing and tourism growth

Emerging Trends & Technologies

Tourism Business Strategies

Papers will be selected to develop a particular theme in each conference session. The programme will include workshops and other industry related forums as well as formal presentations. Key note speakers will be sought from prestigious industry practitioners and internationally renowned educators.

Selected papers will be published in “Indian Journal of Applied Hospitality and Tourism Research” Vol.7, (ISSN 0975-4954), Contributions to which are made by Academician, Hotel Managers and Practitioners and Tourism and Travel experts.

Our  previous conferences were well attended by National and International delegates. During the conference, Proceedings were complied in a book form (ISBN 978-81-920850-0-5) which had presentations made by  Indian Scholars and  Foreign Scholars from New Zealand, Australia, Germany, Spain, UK, Taiwan, USA, Malayasia, Canada  Thailand and South  Korea.

Renowned personalities from the Tourism and Hospitality sector who delivered Key Note in the previous Conferences were Professor J.S.Perry Hobson, Taylor’s University, Malayasia, Professor Nigel Hemmington,  Auckland University of Technology, New Zealand, Prof Yoel Mansfeld, University of Haifa, Israel, Dr. Bruce Prideaux, James Cook University, Australia, Dr. Asad Mohsin and Dr Tim Lockyer, University of Waikato Management School, Hamilton, New Zealand , Dr Therdchai (Ted) Choibamroong, NIDA, Bangkok,Thailand were among the few International Speakers.

We feel proud in announcing that Professor Fevzi Okumus, Professor in the Hospitality Services Department with the University of Central Florida’s Rosen College of Hospitality Management shall deliver Key Note in the Conference 2015.

We look forward to your kind support to make this Conference effective and successful.

Hospitality with a difference.....

Clean India Campaign @ BCIHMCT

The students and the faculty members participated in Swachh Bharat Abhiyan launched by Prime Minister of India, Mr. Narendra Modi, in the month of October. They pledged to keep the area within Chandiwala Estate and the surroundings litter free & clean, in order to spread awareness about this National level campaign to keep the country clean. Students collected garbage in garbage bags and disposed it at the garbage disposal area of the Estate. The students were appreciated by the residents of the nearby areas for this initiative. Hopefully there would be more awareness amongst the masses after the successful launch of this drive.

The Mega event of Hospitality Education Sector

13^th Chandiwala Hospitality Ensemble

September 17, 18 & 19, 2014

Please find the relevant media publications related to the event.

https://www.facebook.com/media/set/?set=a.586250874812490.1073741827.159153230855592&type=3

or

https://plus.google.com/u/0/109772456716328368991/posts/6zgxrnfA38i?pid=6064738329610401458&oid=109772456716328368991&authkey=CLmioM6kyMXuTg

http://www.hospemag.com/2014/09/13th-chandiwala-hospitality-ensemble-17.html

http://thehoteltimes.in/index.php/extras/jstuff/content-views/category-list-view/829-13th-chandiwala-hospitality-ensemble--17-18-a-19-september-2014--new-delhi

http://punjabkesari.com/E-Paper/Magzine/adv_3.pdf

Banarsidas Chandiwala Institute of Hotel Management & Catering Technology, New Delhi, established in 1999, is a Self-Financing and progressive Hotel Management College in the Country. This is the first and only Hotel Management Institute established under Guru Gobind Singh Indraprastha University, Delhi, awarding a Four-Year Degree in Hotel Management & Catering Technology and is approved by AICTE. The Institute is run under the aegis of noted philanthropic Society, Shri Banarsidas Chandiwala Sewa Smarak Trust Society, which counts education, health and sports among its primary functions.

The Institution has been assessed and registered against the provisions of ISO 9001:2008, the International Standard. BCIHMCT is also accredited by NAAC (National Assessment and Accreditation Council) an autonomous body under University Grants Commission.  Outlook -MDRA Survey (June 2014, June 2013, June 2012 and June 2011) has placed BCIHMCT among India’s top ten Best Professional Colleges in the Hotel Management Category. Survey of Hansa Research of The Week June 2013 ranked BCIHMCT among India’s Top Professional Colleges.

Since its inception in 2001, this Ensemble has come a long way and evolved as the Mega Event of Hospitality Education Sector. Various colleges under University, Council and Technical Board from all over India and beyond, running various Undergraduate Hospitality Programs gather for this event to compete and learn during this event. This is the only affair of such magnitude in the Country's Hospitality Education Sector.

With an objective to provide an appropriate forum to the budding hoteliers so as to display their potential and also have an opportunity to refine & enrich the same, Chandiwala Hospitality Ensemble (CHE) is the country’s most prestigious International Competition dedicated to the promotion of Hospitality Education. With a strong support from Industry, it is an ultimate arena for hundreds of hospitality aspirants from around the world to display their knowledge-skill amalgamation and get accredited by a panel of internationally acclaimed industry representatives.

The Inaugural Day, September 17, 2014

Banarsidas Chandiwala Institute of Hotel Management and Catering Technology inaugurated The 13^th Chandiwala Hospitality Ensemble on September 17, 2014 at the Institute auditorium to a record crowd of Hospitality Students, Industry Experts, Trade Media and Faculty Members. Chief Guest for the Inauguration Ceremony, Chef Arvind Saraswat, Director Food Production, Taj Sats New Delhi, declared the event open.

Mr. R.K. Bhandari welcomed the esteemed guests, sponsors, media partners, faculty members, participants and students of the Institute and thanked the enthusiastic gathering for gracing the occasion with their presence. He mentioned that competition at such a platform is not only a means of personal empowerment, but also serves as an instrument of social integration and transformation. He encouraged the participating teams by declaring them as winners and mentioned that learning from experiences brings the opportunities for going from Good to Great.

Chef Arvind Saraswat, Director, Food Production Taj Sats Air Catering Ltd. (TSACL), while congratulating all present at the inauguration informed that they all are very lucky to be a part of this mega event. He said, “This Industry has tremendous potential which is yet to be explored. I desire that the youth from this industry should accept the challenge to bring the hospitality business from un-organized to the organized sector and ensure that the people get healthy, hygienic, nutritious as well as tasty food. BCIHMCT will play its part in attaining this objective.”

The other dignitaries who graced the occasion were Ms. Viniti Bahl Sehrawat, Corporate Manager, L & D, Taj Group of Hotels, Mr. Parthajit Roy, L & D Manager, Taj SATS and Mr. Kunal Sood, HR & Talent Manager, Crowne Plaza Today New Delhi Okhla.

“The spirit, the will to win and the will to excel are the things that endure. These qualities are so much more important than the events that occur” - Vince Lombardi

With the spirit of nurturing young minds and build relationships within great surroundings at this fantastic event, the day proceeded towards the competitions scheduled for the day.

The first competitive event of the Ensemble - Battle for the “Best” Chef was held from 1030 hrs - 1230 hrs, in which the participants had to prepare two course menu i.e. main course and starter or dessert. 30 teams participated in the event judged by Chef Pawan Uppal, Executive Chef, IHC, Chef Ashwini Singh, Chef De Party, Kempinski Hotel and Chef Vivek Saggar, Consultant Food Art Catering. The winners were Ananya Saigal and Akshay Khanna from BCIHMCT who prepared Mutton Biryani with Mint Chutney and Apple Relish. Runners Up were Mothkula Nithin and Y Chandra from Pioneer Institute, Hyderabad.

The next competition of the day was Bakery Young Chef Contest 2014, from 1100 hrs - 1400 hrs, in which 23 teams prepared a basket consisting of Fancy Rolls, Muffins, and 2 varieties of petit four. Judges, Chef Santosh Reddy, Bakery Chef, Radisson MBD, Chef Anshul Grover, Senior CDP, Radisson Blu PVR and Chef Vikas Srivastava, Bakery Chef, Le Meridian determined the most scrumptious product based on appearance and overall flavor. Chef Vikas commented, “Its important to participate in such competitions. According to me everyone is a winner as they all created something interesting and they have a long way to go.” The winners with most delectable varieties of bakery basket were Satyajit Ghosh and Prashant Kumar from NSHM, Durgapur. Runners up were Vinay and Naresh from GIHM, Hyderabad.

The Zone Barwizard Bar Challenge Competition took place simultaneously, at 1100 hrs, where each participant made an innovative cocktail or mocktail. Students from 29 teams of various colleges participated in this event. They were evaluated by the judges on various criteria like technique, bouquet, aroma, taste and appearance of the drink, flair with ice and bar equipment, overall efficiency and time frame prescribed. The Judges for this Bartending Competition were Mr. Ganga Bahadur, Restaurant Manager, Eros Hotel and Ms. Laxmi, Restaurant Manager, Taj Mahal Hotel, New Delhi and Mr. Hemant Sharma, Restaurant Manager, The Lalit.  The winner with the most novel cocktails named Spicy Curry made with Gin, rum, pinapple juice, curry leaves, cardamom, sweet lime and coconut syrup was Rishab Kohli from CIHM, Chandigarh.  The runner-up was Bal Abhishek from Regency College, Hyderabad.

The first day of CHE 2014 ended with a unique array of flavours through “Taiga Japanese Culinary Challenge” held from 1430 hrs-1700 hrs. This holds a completely new concept and is first ever such a competition in the history of CHE. The participants prepared Nori rolled Sushi, Seafood, main course with Rice or Noodles and Dessert. 18 teams competed with each other to impress the judges. The winners were B Rajendra, GIHM Hyderabad and Runner Up was Pratibha Chauhan, IEC Greater Noida. Chef Sireesh Saxena, Executive Corp Chef, ITDC, Chef Ajay Sood, Executive Chef Taj Sats, Chef Vijay Kumar, Executive Sous Chef, Plazio Hotel judged the dishes on the pre-specified criteria.

The day taught the participants, “If you are not making mistakes, you are not taking risks and that means you are not going anywhere”. The competitions included creating innovative dishes from a basket of ingredients replicating the dishes prepared by the master chefs, making classic cocktails and flaring the bottles. Each competition was judged by eminent jury from the industry who also shared their experience with the participants.

Highlights of the Second Day, September 18, 2014

Competition is the most magnificent battle in which a human being can indulge. It brings out all that is best and refines all that is base.

The first event, Taj Hospitality Brain Twister, a quiz competition related to hospitality service and tourism, commenced at 9:00 am. The event was conducted by Ms. Viniti Bahl, Corporate Manager, Learning and Development, Taj Group of Hotels. 22 teams participated in the contest, moderated by Mr. Sandeep Chatterjee, Assistant Professor, BCIHMCT. Balabhishek and P. Lakshmikar Reddy from Regency College, Hyderabad won this challenge with their presence of mind. The Runners-up were Saurabh Khurana and Himanshu Bhatt from BCIHMCT. Ms. Bahl said, “Participants were enthusiastic, knowledgeable and confident. The hospitality shown by BCIHMCT was remarkable.”  

The next competition R-Pure Regional India Culinary Contest 2014 was held from 1200 hrs - 1500 hrs. The participants were to prepare a Starter, Main Course (1 chicken dish, 1 veg. dry preparation, 1 veg. gravy/dal preparation) along with 1 rice and 1bread accompaniments and dessert as per the regional specialty. The event was judged by Chef Rajiv Malhotra, Excecutive Chef, IHC, Chef Abhishek Basu, Executive Chef, The Park and Chef Sudarshan Bhandari, Executive Chef, Crowne Plaza Today New Delhi Okhla, who were impressed by the efforts of these aspiring chefs and thoroughly enjoyed the tasting and judging. The winners Ankit, Rajinder, Chirasmita and Sonika from BCIHMCT presented Uttarakhand Cuisine, comprising of dishes like Pahadi Dhaniya Kukud, Garhwal ka pyara Chainsoo, Kaddu ke Tuke ka Saag, Kumaoni Leso Roti, Jhangore aur Dhan Bhaat and Gulkand Bal Singori. The 1st runners-up were Kamal Negi, Harish Bisht and Keshab Bahadur from Renaissance College, Nainital.

The next event was Crowne Plaza Okhla Hotel Facility Planning and Designing Competition which comprised of kitchen, restaurant, guestroom, reception and lounge area designing. The contest proposed to outclass the people that have been trained the proper process for planning, design and management with knowledge of the facility in each respective field. The participants presented the layouts with all primary facility systems such as fire safety, water and waste water, HVAC, electrical and light fittings etc. found in hotels. The event started at 2:00 pm with 10 teams participating in designing facilities and was judged by Mr. Kunal Sood, HR & Talent Manager, Crowne Plaza Okhla, Mr. Rahul Roshan, Chief Engineer, Crowne Plaza Okhla, Mr. Sharique Khurshid, Engineer, Taj Mahal Hotel and Mr. Satish K. Beri, Consultant, Jess Hotel & Hospitality Management Consultants. Winners of this event were Rajat Sharma and Amit Kumar from BCIHMCT who portrayed the coffee shop kitchen for 100 covers of a 5 Star Hotel. The runners up were Balabhishek and Lakshmikar from Regency College, Hyderabad.

The fourth and the last event of the day Maggi Coconut Milk Powder Culinary Challenge “World Cuisine”, 1530 hrs onwards, comprised preparation of a mock-tail, main course & dessert using coconut milk powder as the main ingredient by the participants of 17 teams to create irresistible dishes.  Varun Mathur, Sonika and Aditi from BCIHMCT were declared as the winners, by Chef Ashu Chug, Executive Sous Chef, Le Meridien, Chef Pankaj Sharma, Executive Chef, Dreamz Whiskey Bar and Mr. Mathai, Foods Manager, Nestle. The runners up for this competition were G Akhil and B Rajender from GIHM, Hyderabad.

Highlights of the Third Day, September 19, 2013

Cooking is pure adventure and the sooner we realize that, the quicker we will be able to treat it as an art.

The first competition of the day was Cornitos Mexican Culinary Challenge 2014         held from 0900 hrs- 1200 hrs. This is another new event introduce this year consisting of a three course menu - Appetizer, Main Course (With one starch based, 1 veg based accompaniment) and dessert. 27 participating teams were judged by Chef Rajiv Vimal, Executive Sous Chef, Kempinski and Chef Saurav Taneja, Sous Chef, The Oberoi New Delhi. Mr. Vikram Agarwal, Director, Cornitos. Winners for this event were Sushmita Tamtubai and Shankar Kumar from NSHM, Durgapur and Runners up were Purva Mitkar and Vikram Soman from AISSMS, Pune.

Flowers whisper “Beauty!” to the world, even as they fade, wilt or fall.  “Chandiwala Floral Decoration Competition” commenced at 1000 hrs.  20 participants showcased their creativity by displaying their theme based flower decorations. The winner Ratul from IIHMCA, Hyderabad portrayed “Beautiful Women” through his arrangement of flowers. Runner up was Akshay Sikri from BCIHMCT. The judges, Ms Neeraj Sharma, EHK, The Oberoi New Delhi, Ms. Binita Sharma, EHK, Taj Mahal & Ms. Sharda Sharma, EHK, Crowne Plaza Okhla judged the arrangements on the message conveyed, visual balance, appeal and the usage of flowers & foliage.

The third event was Fruit & Vegetable Carving which was held at 1100 hrs.  Within a three hour time limit 10 participants made their carvings using a selection of melons, papayas, cabbages, cucumbers, radish, carrots and pumpkins. Some carvings presented more artistic details, while others had simple, yet beautiful shapes; however the only limit to this art is one’s imagination. The winner was Setti Raju, GIHM Hyderabad and the runner up was Balabhishek Sureddi from Regency College, Hyderabad. The judges were Chef Shaleen Gambhir, Executive Sous Chef, Radission MBD, Chef Gommes, CDP, The Lalit and Chef Dheeraj, Sous Chef, Radisson Blu.

The last event Chandiwala Indian Festive Challenge, a new entrant in this year’s Ensemble was held from 1300 hrs-1430 hrs where students prepared two savory snacks and one mithai of a particular festival belonging to any region of India. The judges for this event were Chef Dheeraj Mathur, Master Chef, Radisson PVR, Chef Shaleen Gambhir, Executive Sous Chef, Radission MBD & Chef Raghuvinder, Eros Hotel. The winners were Sonika and Rajender from BCIHMCT, who prepared Eid Festival Food. The runners up for this event were Shreyank and Shreyash from AISSMS, Pune.

This challenge marked the end to the list of competitions at CHE 2014, dedicated to the promotion of Hospitality Education. Many budding chefs, future hospitality professionals and restaurateurs were felicitated at the closing ceremony of this mega event. 

The Valedictory Function

The valedictory function of the 13^th Chandiwala Hospitality Ensemble was held in the lawns of Chandiwala Estate with great variations of events which included Award Presentation to the winning teams, Cultural Programme by the students of BCIHMCT and finally the much awaited Theme Dinner Chatori Dilli ki Chatpati Galiyan comprising of food.

The evening function on September 27, 2013 commenced with the lamp lighting ceremony in the presence of Chief Guest Mr. Nikhil Sharma, Chief Operating Officer, Red Fox by Lemon Tree Hotels, Mr. Barun Jolly, General Manager, Crowne Plaza OKHLA, New Delhi, Ms. Viniti Bahl Sehrawat, Manager – Corporate Learning & Development, Taj Hotel, Resorts & Palaces, Mr. Vikas Arora, CEO, Quiznos, Sub one Hospitality Service Pvt. Ltd., Mr. Yash Raghav, Training Manager, The Suryaa New Delhi, Ms. Jacqueline D'Almeida, Training Manager,  Shangri-La's - Eros Hotel, New Delhi and Mr. Rajiv Ranjan, Supervisor-HR, Radisson Blu MBD, Noida.

Mr. R.K. Bhandari welcomed the esteemed guests, sponsors, media partners, faculty members, participants and students of the Institute and thanked the enthusiastic gathering for gracing the occasion with their presence. He felt that the competition provided an experiential learning opportunity to rising entrepreneurs, looking to make their mark on hospitality Industry. Mr. Bhandari mentioned, “Just as there are so many notes in a song, there are a lot of flavours - it’s how you combine them that sets you apart.”

Chief Guest Mr. Nikhil Sharma spoke to students about attitude, skills and knowledge being the most desired qualities for success in any industry, and participating in events like these help in fuelling the budding hospitality professionals with the positive spirit.

This national level inter college competition, CHE 2014 saw 34 hospitality colleges from across the country vying for the top position in the scheduled competitions during the three day mega event. More than 800 food enthusiasts attended the award ceremony, which culminated in trophy presentations to all winners and presentations of certificates for participation.

Support and contribution from Hotel Industry by way of nominating their team members as judges made this event fruitful. The various competitions during the event were judged by Chef Pawan Uppal-Executive Chef-IHC, Chef Ashwini Singh-Chef De Party-Kempinski Hotel, Chef Vivek Saggar-Consultant Food Art Catering, Chef Santosh Reddy-Bakery Chef-Radisson MBD, Chef Anshul Grover-Sr. CDP-Radisson Blu PVR, Chef Vikas Srivastava-Bakery Chef-Le Meridian, Mr. Ganga Bahadur-Restaurant Manager-Eros Hotel, Ms. Laxmi-Restaurant Manager-Taj Mahal Hotel, Mr. Hemant Sharma-Restaurant Manager-The Lalit, Chef Sireesh Saxena-Exe. Corp Chef-ITDC, Chef Ajay Sood-Executive Chef Taj Sats, Chef Vijay Kumar-Executive Sous Chef-Plazio Hotel, Chef Rajiv Malhotra-Excecutive Chef-IHC, Chef Abhishek Basu-Executive Chef-The Park, Chef Sudarshan Bhandari-Executive Chef- Crowne Plaza Okhla, Mr. Kunal Sood-HR & Talent Manager- Crowne Plaza Okhla, Mr. Rahul Roshan-Chief Engineer- Crowne Plaza Okhla, Mr. Sharique Khurshid-Engineer-Taj Mahal Hotel, Mr. Satish K. Beri-Consultant-Jess Hotel & Hospitality Management Consultants, Chef Ashu Chug-Executive Sous Chef-Le Meridien, Chef Pankaj Sharma-Executive Chef-Dreamz Whiskey Bar, Mr. Mathai-Foods Manager-Nestle, Chef Rajiv Vimal-Executive Sous Chef-Kempinski, Chef Saurav Taneja-Sous Chef-The Oberoi, Mr. Vikram Agarwal-Director-Cornitos, Ms Neeraj Sharma-EHK-The Oberoi, Ms. Binita Sharma-EHK-Taj Mahal, Ms. Sharda Sharma-EHK-Crowne Plaza Okhla, Chef Dheeraj Mathur-Master Chef-Radisson PVR, Chef Shaleen Gambhir-Executive Sous Chef-Radission MBD, Chef Raghuvinder-Eros Hotel, Chef Gommes-CDP-The Lalit, Chef Dheeraj-Sous Chef-Radisson Blu.

The Sponsors for the three day event were Zone- Solar Sales India, R-Pure Premium Spices, Taiga Resorts India, Taj Group, IHG-Crowne Plaza Today New Delhi Okhla, Nestle, Cornitos, Rich’s along with FBE, Ruchi, Nutrela being the Associate Sponsors, Supported by Yes Bank and Indian Culinary Forum.

Media Partners were Hospitality Biz, Hotels and Restaurants Network, Hospitality Talk, Food and Nightlife Magazine, www.hospemag.com - The Hospitality E Magazine, Processed Food Industry, The World of Liquor – Spiritz and Printek Ways.

The list of participating Colleges includes:-

ASHOK INSTITUTE OF HOSPITALITY & TOURISM MANAGEMENT, DELHI

CHANDIGARGH INSTITUTE OF HOTEL MANAGEMENT, LANDRAN, MOHALI

GOVERNMENT INSTITUTE OF HOTEL MANAGEMENT, CATERING TECHNOLOGY & APPLIED NUTRITION, DEHRADUN

AMITY UNIVERSITY, JAIPUR

REGENCY COLLEGE OF HOTEL MANAGEMENT & CATERING TECHNOLOGY, HYDERABAD

IEC INSTITUTE OF HOTEL MANAGEMENT, GREATER NOIDA

INSTITUTE FOR INTERNATIONAL MANAGEMENT & TECHNOLOGY- OXFORD BROOKES UNIVERSITY, GURGAON

MANAV RACHNA INTERNATIONAL UNIVERSITY, HARYANA

LAKSHYA BHARTEE INSTITUTE OF INTERNATIONAL HOTEL MANAGEMENT, DELHI

SUNDERDEEP INTERNATIONAL INSTITUTE OF HOTEL MANGEMENT,GHAZIABAD

INSTITUTE OF HOTEL MANAGEMENT, FARIDABAD

AMRAPALI INSTITUTE OF HOTEL MANAGEMENT,HALDWANI

CHANDIGARGH INSTITUTE OF HOTEL MANAGEMENT, CHANDIGARH

GALGOTIAS UNIVERSITY - SCHOOL OF HOSPITALITY, GREATER NOIDA

RENAISSANCE COLLEGE OF HOTEL MANAGEMENT & CATERING TECHNOLOGY, NAINTAL

DELHI INSTITUTE OF HOTEL MANAGEMENT & CATERING TECHNOLOGY,LAJPAT NAGAR

ANSAL UNIVERSITY, HARYANA

NSHM SCHOOL OF HOTEL MANAGEMENT, DURGAPUR

INDIAN INSTITUTE OF HOTEL MANAGEMENT & CULINARY ARTS, HYDERABAD

INSTITUTE OF HOTEL & TOURISM MANAGEMENT,ROTHAK

PUNJAB COLLEGE OF TECHNICAL EDUCATION, LUDHIANA

GLOBAL INSTITUTE OF HOTEL MANAGEMENT, HYDERABAD

TRINITY COLLEGE OF HOTEL MANAGEMENT, HYDERABAD

AURO UNIVERSITY, SURAT

SHRI BALASAHEB TIRPUDE COLLEGE OF HOTEL MANAGEMENT & CATERING TECHNOLOGY, NAGPUR

INSTITUTE OF HOTEL MANAGEMENT, CATERING & NUTRITION, SHIMLA

SCHOOL OF HOTEL MANAGEMENT, BHUBANESWAR

INSTITUTE OF HOTEL MANAGEMENT, GURDASPUR

ALL INDIA SHRI SHIVAJI MEMORIAL SOCIETY’S COLLEGE OF HOTEL MANAGEMENT & CATERING TECHNOLOGY, PUNE

SARADA COLLEGE OF HOTEL MANAGEMENT, HYDERABAD

GUJARAT INSTITUTE OF HOTEL MANAGEMENT, VADODARA

POINEER INSTITUTE OF HOTEL MANAGEMENT, HYDERABAD

JAGRAN LAKECITY UNIVERSITY, BHOPAL

13 Chandiwala Hospitality Ensemble – 17, 18 & 19 September, 2014

Loosing would be painful, but not as painful as knowing there was something else you could have done.

With the aim of providing an appropriate forum to the budding hospitality executives to display their potential, the 13^th Chandiwala Hospitality Ensemble (CHE 2014) will be starting  from 17^th September 2014 to 19^th September 2014.

CHE 2014 engages the budding hospitality professionals in accelerated learning. The participants will leave with techniques, skills and talents, for improved efficiency in various hospitality fields which is vital to the growth of Tourism and Hospitality sector. The competition will provide an experiential learning opportunity to rising entrepreneurs looking to make their mark on hospitality Industry.

The anticipated participation would be from 35 Reputed Hotel Management Institutes comprising of 350 students across Pan-India, with approximately 50 Chefs from the Industry along with Managers representing different departments of Hotels in Delhi-NCR as judges for various competitions.

We feel proud while informing you that Taj Group of Hotels and Crowne Plaza Hotel Today, Okhla New Delhi and are actively associated with the competitions being organized in the event. Association of Indian Culinary Forum is immense support to the event.

Winners shall be having special privilege for the direct entry to the next round for placement/ recruitment. Participation Certificate and gift hamper shall also be given to the winners from Taj Group of Hotels.

Since  Innovation is a key component of success "Eclat Hospitality Innovation Prize" of INR 5000/-  will be awarded to the most innovative entry / idea/ project/ work done/ presentation etc during the entire Chandiwala Hospitality Ensemble 2014.  The prize will be given out at the Finale award ceremony. Beside this "Eclat Hospitality”  shall be  awarding  a trophy, Certificate and career assistance to the winners.

The event scheduled for CHE 2014 is Bar-wizard Bar Challenge (a cocktail mix-&-straight competition), Morning Bakery & Pre-Plated Dessert, Regional India Culinary Contest, Indian Festive Sweets And Savory Snacks Competition (a new introduction this year, for reviving the traditional Indian sweets and snacks), TAJ Hospitality Brain Twister (quiz competition related to hospitality services & tourism), Crowne Plaza Today Okhla Hotel Facility Planning And Designing (preparing blueprints and layouts of Kitchen, Restaurant, Guest Room, Mini Bar, Reception and Lounge Area), Petit Fours Or Praline Competition (another addition focusing on bakery skills & knowledge), International Culinary Challenge, Floral Decoration Competition, Fruit & Vegetable Carving, Quick Convenience Food.

The CHE 2014 will be Inaugurated by Renowned Chef Arvind Saraswat, Former Director Food Production Taj Group of Hotels &  Director Food Production, Taj Sats Air Catering Ltd New Delhi on 17^th September 2014.  

For detail Brochure, please log on www.bcihmct.ac.in 

To insure your participation kindly confirm at the earliest.

Academic Partnership with Institutions of repute

BCIHMCT  and  Hyejeon College, South Korea  entered into partnership to develop cooperative programme for  exchange of  information  relating to teaching activities in fields of mutual interest and  encouragement of students and staff to  participate in the  short baking and culinary programmes at Hyejeon College and vice versa at  BCIHMCT. Three of our faculties participated in English Baking Camp from 30^th June -9^th July 2014 at Hyejeon College, South Korea. To enhance academic Cooperation of mutual benefit to both institution an MOU was signed  in this regard.

 

BCIHMCT continues Staying on TOP 10

We feel proud while sharing Outcome of the Survey by Outlook, June 2014. BCIHMCT is ranked again among India’s 10 Best Professional College : Hotel Management Colleges  in the Country. 

We are maintaining Top Ten Rank from last Four years successively (2010,2011,2012, 2013 and 2014).

We feel proud to announce that BCIHMCT has maintained its journey towards excellence.

It is remarkable to see us competing with the colleges supported by hotel groups among the other private colleges.

BCIHMCT, New Delhi is  accredited by the National Assessment and Accreditation Council) NAAC ( An autonomus body under UGC).

Champions!!!!

Team BCIHMCT was the winner of the   Crowne Plaza Cricket Premier League 2014.

As part of our association with the Hotel Crowne Plaza Today Okhla New Delhi, Banarsidas Chandiwala Institute of Hotel management played a cricket match at the Crowne Plaza ground in Okhla, New Delhi on 14th May 2014.

The T 20 cricket match was played between Crowne Plaza team called ‘Crowne Plaza Dabangs’ and ‘Team BCIHMCT’.  Crowne Plaza team comprised of their staff members from various departments like Front Office, Reservations, Sales, F & B controls and security. Team BCIHMCT was an equal mix of students and college faculty.

The highly charged and entertaining game was played on Twenty-Twenty format.  BCIHMCT won the toss and elected to field first. Some good balling and fielding performance ensured that the host team was restricted to 112 runs in 19.5 over.  In reply, Team BCIHMCT managed to score the required runs in 15 over with the loss of 6 wickets. The standout performance of the match was Mr. Tom Thomas, Bakery faculty at BCIHMCT, who scored an unbeaten 52 runs to seal the victory for the visitors.

The match was very well organized by the HR and training team of Crowne Plaza Today, Okhla. Mr. Barun Jolly, General Manager, Crowne Plaza Okhla was present throughout the match and encouraged both the teams. He also distributed certificates and winning trophy to the BCIHMCT team.

The eventful evening culminated with ceremonial Champagne opening by the team BCIHMCT. 

ANNUAL DAY 2014

The 15^th Annual Day of BCIHMCT was celebrated on March 19^th, 2014 to felicitate the winners of various extracurricular and academic activities organized at the Institute throughout the year.

The food stalls put up by students of the Institute, were judged by Chef Atul Shankar Mishra, Executive Chef, The Royal Plaza, Chef Manoj Rawat, Executive Sous Chef, Eros Hotel, Chef Vinod Bhati, Executive Chef, American Embassy for their theme, presentation and taste. The food stalls catered to a huge influx of guests throughout the day up to late evening hours.

Inter College Folk Dance Competition being an annual feature of the College events, being the next attraction of the day, revived the cultural heritage. Nine teams from various Colleges of Delhi-NCR gave breath-taking performances bringing together the traditional dance forms from various parts of India.

The Chief Guest at the function, Mr. Vella Ramasawmy, President Ambience Group & General Manager Kempinski Ambience Hotel Delhi, in his speech quoted that, “It is a pleasure to be a part of the Annual Function of this prestigious institute as the Chief Guest. I humbly appreciate the efforts of your team for the well-organized event in the open lawn of the institute. This College has been providing quality employees to the hotel industry and is a well known brand in Hospitality Education. Eleven students from BCIHMCT, presently employed with Kempinski Hotel have proved their mettle.” Mr. Duncan O’Roucke, COO Kempinski Hotels in his speech said, “This function has given us a great opportunity to meet in person with the fresh new talent in the hospitality industry and we congratulate BCIHMCT for all the efforts taken in providing quality education.” Mr. Ulrich Eckhardt, President of Middle East and Africa, Kempinski Hotels ewas also present to grace the occasion and wished the students success in all their endeavors. Chef Y.B. Mathur, Executive Director, Culinary Design & Application Group, Mr. Yogesh Wadhawan, Director Human Resource, Radisson Blu Plaza, Mahipalpur,   Mr. Ayan Diwan, Asst. Training Manager, Radisson Blu Plaza, Mahipalpur, Ms. Jacqueline D'Almeida, Training Manager, Shangri-La Eros Hotel, New Delhi and Group Captain D.V. Arora, CEO & Founder Perfect Solutions graced the occasion.

Mr. R.K. Bhandari, Principal BCIHMCT presented the Annual Report of the Academic Year 2013-2014 highlighting the achievements of the Institute.

Concluding the celebrations of the Annual Day, the students of the Institute added color to the evening by cultural performances. Valedictory Function for awarding trophies and certificates to the winning participants in the events, held throughout the academic year, was the most awaited moment of the evening.

The 4th India International Hotel Travel and Tourism Research Conference- Report

The 4^th India International Hotel Travel and Tourism Research Conference

(IIHTTRC) 12 – 15 February, 2014

Banarsidas Chandiwala Institute of Hotel Management & Catering Technology, New Delhi, inaugurated the 4th India International Hotel Travel and Tourism Research Conference (IIHTTRC) on February 12, 2014 with the objective to bring Industry Managers, Tourism and Hospitality Researchers together to deliberate on the issues related to the travel, tourism and hospitality business.

The Honorable Guest at the inaugural ceremony, Mr. Gour Kanjilal, Executive Director at Indian Association of Tour Operators, India, gave his insights on “A Tourism Concern: How to move forward in this competitive age”. He mentioned that travelers are becoming more environment friendly and would like to visit those destinations which are adopting global eco sensitive practices. They are shifting from 5 star luxury concept to more price sensitive, clean and affordable holiday concept with accommodation which matches the local surroundings, provide local experiences, and relate to food, culture as well as local employment. The tourists are looking into emerging markets like India, China and Brazil for which the Government of India needs to partner with the private operators in Tourism Sector. There is a need for new marketing strategy to emphasize on “Experiential Tourism” products through the removal of bottlenecks such as high taxation, regimental visa policy and civic governance. In the twelfth five year plan (2012 – 17) of the Government of India, there is a special focus on Tourism due to its economic value as also for job creation, poverty eradication and women empowerment.

Mr. R. K. Bhandari, President IIHTTRC and Principal BCIHMCT, welcomed the dignitaries and thanked all the participants for attending the conference. He asserted that due to the changing needs of travelers, increase in competition, and change in macro environment & technology, there is a potential for research in the field of tourism and hospitality and considers this as a platform to strengthen the hospitality and tourism teaching learning process. Mr. Bhandari announced the dates for IIHTTRC, 2015 to be February 11 – 14.

In the key note address Dr. Therdchai (Ted) Choibamroong, Foundation Dean and Director, Centre of Integrated Tourism Management Studies, National School of Development Administration, Bangkok, Thailand, highlighted the need for “Creativity” in tourism products. He revealed the iceberg model of tourism and said, “There is a need to pay attention to the supply side consisting of tour operators, people, service, spa, restaurants, safety, natural resources, transportation and hotels, that remains under the water; Development and management of tourism being the tip of the iceberg”. He stressed on the fact that there is a call for improving the quality of products on the supply side for sustenance though the industry is running after increasing the number of tourist receipts. Predicting the future, Dr. Ted presented the components of tourism in the form of 5 E (entertainment, excitement, education, expertise and experience) and 5 S (security, safety, service, sanitation and satisfaction).

Dr. Maharaj Vijay Reddy, School of Tourism, Bournemouth University, UK gave a key note speech on Green Economy: Opportunities and Challenges for Tourism and Hospitality. He gave his insights on, “Transition to Green Economy: Opportunities and Challenges for Tourism and Hospitality”. Transition in sustainable development, Challenges and Targets due to climate change, Tourism Opportunities, emerging issues and challenges for tourism in Green Economy, Adaptation and Mitigation as well as capacity building and awareness raising were the topics discussed by Dr. Reddy. He further explained the “Bio-regional” approach of tourism as a challenge, which stands for creating stronger linkages with local economy and embedding within local natural and cultural heritage.

A vote of thanks was given by Mr. Bhupesh Kumar, Convener IIHTTRC 2014 at the end.

Online social network and use of social media has increased opportunities and potential for achievements in all areas of hospitality, travel and tourism industry. It has changed the face of Tourism & Hospitality Sector providing information to the traveler. These ideas were highlighted through the 1^st technical session of the day “Marketing Management in Tourism and Hotel Operations,” chaired by Dr. Kumar Ashutosh. The papers presented in this track were - The use of social media in the promotion of leisure destination – A Case Study on Ramoji Film City (Hyderabad); Promotion of tourism in Himachal Pradesh through Culture - A Study of Shimla Summer Festival; Gastronomy Tourism and Destination Image Formation; The success story of Gujarat Tourism and Hotel Web-Sites Exhibits Effective Sales and Marketing Techniques for Branding and Positioning of the Hotel Product.

Environment is necessary for sustenance of Tourism. Tourism will never be completely sustainable as every industry has impacts, but it can work towards becoming more sustainable. As more regions and countries develop their tourism industry, it produces significant impacts on natural resources, consumption patterns, pollution and social systems. The need for sustainable/responsible planning and management is imperative for the industry to survive as a whole. The 2^nd track “Sustaining Environment in Tourism” brought forth these valuable discussions through papers namely - Emerging Trends and Developments in Indian Tourism and Hospitality Industry; Impact of Tourism in Kumaon – A Case Study of Development of Tourism Avenues in the Kumaon Region; Entrepreneurial Developments in Tourism and Hospitality Industry – Indian Perspectives; Tiger, Tourism, Animal Ethics and Conservation – A Needed Co-existence; Emerging Trends in Tourism, Travel and Hospitality Sector. The session was chaired by Dr. Nimit Chowdhary.

The parallel session on “Destination Development and Promotion in Tourism” chaired by Dr. Therdchai (Ted) Choibamroong gave insights to destination development and promotion of tourism. Managing destination development is fundamental to successful ‘Implementation’ of tourism management; where destination managers and stakeholders put into action the priority strategies and plans developed during the ‘Destination Planning’ process. Marketing of New Tourism Destinations and Service in Himachal Pradesh – Analysis of Various Efforts by Himachal Pradesh Tourism Department; Promotion of Pilgrims Tourism in Bhandara District; World Expo 2020 – Heralding Dubai’s Super Growth – A Road Ahead; Pilgrimage Motivation and Travel Destination Choice – A Relationship Framework; Analyzing Heritage Tourism Potentials of Himachal Pradesh. These papers provided some effective measures that can assure motivation to travelers and reassure value for money by making their trip a memorable one. Culture and ethnicity need to be preserved along with promotion of tourism product and services.

The second day started with the keynote speech by Dr. Asad Mohsin, Director – Institute for Business Research, University of Waikato Management School, Hamilton, New Zealand, who spoke on “Cross Cultural Sensitivities in Hospitality: Potentials for Conflicts and Understanding”. The thought provoking questions raised by him during the presentation were “Are multiculturalism, multinational, globalization disheartening words, or are they enriching? Are we losing our cultural values or enriching them? What is the role of diversity in the contemporary world of hospitality?” Explaining the importance of Professionalism in the Industry Dr. Mohsin quoted, “Never allow one simple issue to take away the big picture of your life”. He urged the hotel managers to utilize cultural analysis and insights while dealing with guests of other nationalities.

Talking about “Emerging Global trends in Tourism: An India Perspective” Dr. Sandeep Kulshreshtha, Nodal Officer and Chairman – Academics, Indian Institute of Tourism and Travel Management, Gwalior, M.P., India,  pointed out the growth of special interest tourism in India through theme park visits, adventure tourism, casinos and activity based tourism. He further added that today’s travelers seek for shorter length of stay and careful spending. With increase in life expectancy, older people are also an upcoming target market for tourism sector.

Tourism marketing is the application of principles and techniques of marketing to the general field of tourism. Marketing tourism “products” is different from most other products because what is being sold is the consumption of an experience rather than a tangible product. Tourism product means the combination of products and particularly services, which make up the total experience. With such opinions aired in the 1^st session “Marketing Issues in Tourism Products & Services”, chaired by Dr. Manohar Sajnani, the various paper presentations included - The Impact of cultural attractions and amenities in building image of a tourist destination – A study of tourists visiting Jaipur; Product Development, positioning, branding and Management – Case Study of Himachal Pradesh; Art of Marketing Handicrafts – A Case Study of Andhra Pradesh; Time Share Vacation Holidays and Marketing Difficulties; Green Marketing and its effect on the Destination Image – A Conceptual Analysis; Perception of Houseboat Owners on Houseboat Industry in Kashmir – An Empirical Study.  

The parallel track chaired by Mr R.K.Bhandari, on “Issues in Tourism” discussed contemporary issues in tourism highlighting Geo Tourism, Community Participation, Cinema Tourism, GDP and Tourism and Niche Tourism. Research papers presented were - Scope of Geotourism in Himachal Pradesh & Increasing Consciousness with Regards to Geo-Heritage and Geo-Conservation; Community Participation in Tourism Development and Livelihood Sustainability; Cinema Tourism - The Emerging Trend in Genre of Innovations in Tourism Industry;  Causal Links between GDP and Tourism – A Comparative Study of India and Pakistan; Niche Tourism – Contribution of Festivals and Events to Destination Development in Tamil Nadu; Tourism – A Catalyst to Economic Dimension.

The quality of service in hotel industry is an important factor of successful business. The existing trend of complete quality management in hotel industry ensures the achievement of competitive advantage of hotel companies and is therefore the subject of contemporary research into service quality in hotel industry.  Hospitality Service Quality and Customer Delight – New Directions and New Challenges; A Comparative Study on Revenue Management between Four and Five Star Hotels of Delhi – NCR; Quality Management Systems in the Hospitality Industry; Ethicurean - A Study on Ethical Food Trend, Opportunities and Risks; Emerging Healthy Food Options Offered By The Hotel Industry; The Adoption of Eco-friendly Practices in Restaurants of Eastern India – Antecedents and Accolades were the research presented during the 2^nd technical session on “Hotel Operations and Food Service Management” chaired by Dr. Asad Mohsin.

As service is people oriented, management of a true hospitality profession is crucial for proficient management of the operations in the organizations. The 3^rd  track on “Human Resource Management: Issues & Challenges”, chaired by Dr. Sonia Sharma, had papers emphasizing on topics such as Strategic Training and Development Programme – A Step towards Motivating and Retaining Middle Management Staff of Hotel Industry - A Case Study on Five Star Hotels of Delhi; E-Learning: An Emerging Trend to Strengthen Hospitality and Tourism Teaching-Learning Process; Socio-demographic profile of the hospitality supervisor in a changed South Africa labor force.

The third day of the conference started with a Keynote Speech by Dr. Swarup Sinha, Principal, ITC Hospitality Management Institute, Gurgaon, who stressed on “Service Quality and Hospitality Education”, in an effort to mitigate the gap between the two.  Emphasizing the importance of contemporary knowledge, he commented that “Creativity is as important as Literacy”. Speaking on Service Quality Mr. Sinha said, “Good is the enemy of Great and building a Service Excellence Culture must be prioritized”. Advocating the hospitality Institutes and the Industry about their future, he urged to “Challenge the crisis” and explained that “Whenever there is danger, there is an opportunity”.

A Panel Discussion on “Building Stronger Links between Education and Industry” was conducted comprising of academia, industry stakeholders and industry professionals on the third day of the conference. The session was moderated by Dr. Asad Mohsin. The panel comprised of Mr. Kunal Sood, Human Resource and Talent Development Manager, Crowne Plaza New Delhi Okhla, Dr. Swarup Sinha, Principal, ITC Hospitality Management Institute, Gurgaon, Mr. Deepak Behl, Director - Human Resources, The Grand, New Delhi, Mr. Ashok K. Agrawal, Professor, School of Hospitality Management, G.D. Goenka University, Gurgaon, Mr. Douglas Peter, Advisor Human Resources and Training at KUE Advisors, India, Ms. Jacqueline D’Almeida, Training Manager, Shangri-La Hotel, New Delhi and Mr. R. K. Bhandari, President IIHTTRC and Principal, BCIHMCT to deliberate on the expectations of students, academicians and industry stakeholders.

After the interactive session, following recommendations were framed:-

1.     Strengthen Recruitment: Faculty and Staff

2.     Nominate the industry people in the Institute’s Advisory Board.

3.     Revision of the curriculum as per Industry needs, to reduce the gap between industry’s demands and institute’s delivery.

4.     Institutes must develop a graduate profile to facilitate Industry.

5.     Institutes are required to have a Quality Assurance process that is credible.

6.     Research on real life issues of business: Faculty must involve in active research in order to teach beyond curriculum whereas the Industry should involve in the researches by providing timely information.

7.     Education needs to have innovation and a strategic focus in order to fulfill the needs of the future.       

8.     Provide continuous Industry Exposure to the faculty.

9.     Necessary tie-ups between Industry and Institutes, that give value, must be initiated.

10.                        Increase in number of Guest Lectures from the Industry Professionals would intensify knowledge and experience sharing.                                                                                                                                                                      

11.                        Institutes ought to be good pay-masters so as to attract quality educators.

12.                        Industry needs to have a 360 degree feedback in order to get insights from a trainee’s perspective.  

The conference concluded with the presentation of the conference report and vote of thanks by Mr. R. K. Bhandari, Principal, BCIHMCT & President IIHTTRC 2014, highlighting the salient features of the three days conference. He emphasized that the Conference would have enlightened the participants and stake holders to get an insight into the challenges and opportunities lying ahead due to the rapid changing technology, practices and trends in the hospitality and tourism sector.

                                                                                                                                                                                                                                                                                                                  He thanked all the Researchers and Presenters for their excellent cooperation and contribution to the Tourism and Hospitality field. Expressing his gratitude towards all those who participated in the Conference, he appreciated the contribution of the Banarsidas Chandiwala Sewa Smarak Trust Society Group for providing all the necessary support in the organization of the conference.

A cultural trip to Suraj Kund International Crafts Mela at Faridabad was organized, for the delegates on the third day of the conference where the unique diversity of Indian Traditions and Culture represented the ethos of rural India. It showcased some of the most exquisite handlooms and handicrafts of India.

On the last day of the conference, the delegates enjoyed a trip to Agra, the city which gives access to Three World Heritage Sites – Taj Mahal, Agra Fort and Fatehpur Sikri.