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INSIGHT E-NEWSLETI*ER / VOLUME 19 / JULY 202110DECEMBER 2021 CONTRIBUTION BY OUR ALUMNI Chef Vivek Kadam Executive Ch rrc Grand Dr- Viraj Nimbalkar Mr. Edwin Saldanha. Ayurveda Physician Concierge Manager Taj H oteLs, Reg»rts & Palaces Claridges. New Delhi Dh r 'Uidyapeeth LLEGE OF HOTEL •J SM MANAGEMENT STUDIES NAVtM A1 bvchtms O .com/bvchtms bvc s_navi_mumbai ETH ALUMNI.

INStGHT DR. SHIVAJIRAO KADAM CHANCELLOR BHARATI VIDYAPEETH DR. PATANGRAO KADAM DR. VISHWAJEET KADAM FOUNDER BHARATI VIDYAPEETH PRO VICE CHANCELLOR MINISTER FOR STATE MAHARASHTRA CO-OPERATION, AGRICULTURE, SOCIAL JUSTICE, FOOD CIVIL SUPPLIES g CONSUMER PROTECTION. MINORITIES DEVELOPMENT & AUKAF. MARATHI DR. MANIKRAO SALUNKHE DR. VILASRAO KADAM VICE CHANCELLOR BHARATI VIDYAPEETH DIRECTOR Bharati Vidyapeeth Navi Mumbai Campus LANGUAGE woy UNIVERS/rp . PLINE. BHARATI VIDYAPEETH'S College of Hotel & Tourism Management Studies unibergitp of Numbai NAVI MUMBAI http://chtms.bharatividyapeeth.edu/ Since 1992.

FEATURES OF BHARATI VIDYAPEETH *'A+' Accreditation (Third Cycle) by 'NAAC' in 2017 *Category-I Deemed to be University Grade by UGC *68 th Rank among Universities by NIRF-2021 *'A' Grade by Ministry of HRD, Government of India *Accredited & Re-Accredited With 'A' Grade by 'NAAC' in 2004 & 2011 *Among Top 10 Universities preferred by Overseas Students *Member of Association of Indian Universities (AIU) & *Association of Commonwealth Universities (ACU) *All professional programmes are approved by respective Statutory Councils *29 Constituent Units spread over 8 Campuses *12 Faculties offering 324 Programmes *23000+ Students & 1600+ Teachers *Students from almost all the states in India & from 48 countries.

HL33dVAOlA ILVdVH8 yvqmnw JO iq6s. E-NEWSLETIER/Volume 19/July 2021 toDecember 2021.

JULY 2021  Webinar – ‘Bean to Bar” by Chef Vivek Kadam , Executive Pastry Chef, ITC Grand Maratha  Webinar on Hospitality Series 1.0 on Ayurveda Cuisine By Dr. Viraj Nimbalkar , Ayurveda Physician, Taj Hotels, Resorts & Palaces  BVCHTMS Ranked 12th Amongst Top Private Hotel Management Institutes in India, by Outlook  Webinar on Hospitality Series 2.0 by BVCHTMS Alumni - Chef Sanket Jagtap, Sous Chef with Sodexo & Ms. Shraddha Padwal, Assistant Waiter, Royal Caribbean International on “Career as a Chef’ & “Career in F&B Service in the Cruise Industry”  Guest Lecture on Wine Appreciation by Mr. Divyanshu Dwivedi, Beverage Educator and Consultant  Webinar on Hospitality Series 3.0 by Ms. Anuja Laghate, Head Human Resources Compliance and Regulatory, Meunzer Bharat Pvt. Ltd on “Waste to Wealth”  Webinar on Hospitality Series 4.0 by Chef Kamlesh Salve, Executive Chef, The Mirador on “Indian Regional Cuisine”  Webinar on Hospitality Series 5.0 by Mr. Edwin Saldanha, Concierge Manager, Claridges, New Delhi; Mr. Maxim Masceranhas, Chief Concierge, ITC Maratha; Mr. Nilesh Belapallu, Concierge Manager, St. Regis & BVCHMS Alumna, Ms. Mrunali Patil, Concierge, Four Seasons on “CONCIERGE .. A Stepping Stone to a Successful Hotelier”  Webinar conducted by KMW (King Metal works) - Technical Information on the Various Utensils and Equipment of the Kitchen  Webinar on Hospitality Series 6.0 by Chef Parag Kandarkar, Sous Chef, Bakery/Pastry, Hyatt Pune on “Career in Bakery and Confectionery”  Webinar on Hospitality Series 7.0 by Ms. Aparna Passi, Director of Human Resources, JW Marriott, Mumbai Sahar & Mr. Rajen Kanitkar, Director, Third Eye Consulting, Mumbai on “Smart Answers to A Key to Interviews” and “Global opportunities for Catering Graduates”.

AUGUST 2021  Outlook-ICARE Rankings 2021: India's Top 30 Private Hotel Management Institutes, “BVCHTMS Ranked 12 th “  Webinar on Sommellerie as a Career by Mr. Gagan Sharma  Webinar on Hospitality Series 8.0 by Ms. Soni Kamthan, Training Hospitality Professionals for the Last 25 Years, on “Essence of Personality Development  Webinar on Hospitality Series 9.0 by Mr. Robin Fernandes, Professional Trainer for Karcher on “Whatever the Cleaning Task We have the Solution”  Webinar on “Career in Hospitality” By Dr. Wilson Lukose, Principal BVCHTMS & Alumni, Mr. Sunilkumar Panda, General Manager, Airways Hotel, Papua New Guinea & Mr. Amol Nerurkar, F & B Manager, Aloft, Delhi  Webinar on Hospitality Series 10.0 by Prof. Priyeta Priyadarshini, BVIMSR on “Introduction to Human Resource Management & Current Human Resource Practices”  Times of India Survey 2021 - BVCHTMS, Navi Mumbai been selected as One of the Top Five Hotel Management Colleges in Mumbai  Hospitality Webinar series 11.0 On "New Normals of Hotel Industry" by Mr. Ranjeet Singh, Front Office Manager Taj City Center Gurugram (TCCG)  Reimbursement given to BVCHTMS Staff suffering from COVID-19 through Bharati Vidyapeeth Insurance Policy SEPTEMBER 2021  Chef Aditya Joshi participated as a Jury Member in the Maharashtra State Skills Competition organized by Maharashtra State Skill Development Society  DLLE Students participated in “Sapling Plantation Drive 2021” organized by Bharati Vidyapeeth Institute of Pharmacy  BVCHTMS Students participated in Swacchta Pakhwada, Competition organized by India Tourism Mumbai - “Poster Making and Slogan Writing Competition”  F&B Service Training Session conducted for Dental College and Architecture College Staff, Navi Mumbai  30 th Orientation Program – Chief Guest – Dr. Pawan Agrawal, Motivational Speaker  Commencement of Semester 1 – BSc in Hospitality Studies (University of Mumbai)  Course commenced from September 2021 - BSc in Hospitality and Hotel Administration affiliated to Bharati Vidyapeeth (Deemed to be University).

DECEMBER 2021  Tandoor and Halwai Workshop conducted by Chef Ramesh B Mane, Head Chef , Galaxy  Webinar - Introduction to Housekeeping Department and Front Office Department by Mr. Victor Rage, Assistant Manager, Housekeeping, JW Marriott, Sahar  Vegetable/Fruit Carving Workshop by Chef Firoz Khan  Display Board Competition  Industrial Visit to Sula Vineyard, Nasik.

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BHARATI VIDYAPEETH’S College of Hotel & Tourism Management Studies, Sector 8, CBD Belapur, Navi Mumbai, Contact: 022-27574325 / 022-27562268 Website: http:// chtms.bharatividyapeeth.edu, http://chtms.bvpalumni.com Email Us: [email protected], [email protected], [email protected].

BHARATI VIDYAPEETH’S College of Hotel & Tourism Management Studies, Sector 8, CBD Belapur, Navi Mumbai, Contact: 022-27574325 / 022-27562268 Website: http:// chtms.bharatividyapeeth.edu, http://chtms.bvpalumni.com Email Us: [email protected], [email protected], [email protected].

1.THE BASIC RISOTTO Making a serioulsy good risotto takes some time and skill to balance out the complex flavours, For that one must know how to make a basic risotto first here is the recipe for it with the steps.. 1 part rice = 4 -5 parts stock INGREDIENTS 100gm Arborio rice 500 ml Good homemade chicken stock About ½ cup chopped onion/ shallot. 15 gms Butter(unsalted if possible) 70 ml white wine About 50 gms Grated Pamigiano reggiano. 1 Tbsp oil 1tbsp chopped parsley Salt METHOD 1| Gather all the ingredients, simmer the stock and keep it hot. 2| In a pan heat some oil, sweat the onion untill transluscent, no browning is accepted. 3| Then toast the rice for a few minutes and add in the wine, allow it to cook off and reduce, the creaminess of the rice can be seen instantly. 4| Once done add in the stock one ladle at a time. Do not add new stock untill the earlier had been reduced nicely. In total it shall take nearly all the stock. 5| Taste for doneness and it shall have a slight bite to it, Al dente is achieved. Add the cubed butter and mix in, once incorporated add in the parmesan and finish with parsley. 6| Serve it with some more parmigiano on top as garnish..

BHARATI VIDYAPEETH’S College of Hotel & Tourism Management Studies, Sector 8, CBD Belapur, Navi Mumbai, Contact: 022-27574325 / 022-27562268 Website: http:// chtms.bharatividyapeeth.edu, http://chtms.bvpalumni.com Email Us: [email protected], [email protected], [email protected].

2.PISTACHIO CRUSTED LAMB RACK WITH MASHED POTATOES, PAN SAUCE AND HERB OIL. Lamb rack with a pistachio crust is the ultimate form of produce cooked in a simple way to out shine all the other things… The crust is of pistachio, parmesan, parsley and sage. Which is then served with mashed potatoes and a pan sauce from scratch with a herbaceous oil to finish it. INGREDIENTS.

METHOD 1| For this recipe you will need a frenched rack of lamb, for that you will need a pairing knife kitchen towel and a lamb rack of course… 2| To begin with the lamb, make a line with the help of your knife leaving a few inches from the top of the bone. And all the flesh, skin has to be removed exposing the bone. Trim the meat if necessary for extra silverskin. 3| Take the ingredients for the crust and make sure it is all chopped grated and mixed all together. 4| In a stockpot boil some potatoes and while the cook, Season and Sear the meat on high heat for a few minutes, place it to cook in a 250°c preheated oven for about 10 minutes, Once the potatoes are done peel and mash when hot. 5| Remove the rack, coat it with a brush of butter and crust it with the mixture, place it in the oven for another 10 minutes, I wanted to cook mine till a medium rare, when you cook it make sure you check it with the hand doneness test untill you want your desired cooking temperature. 6| when the rack is in the oven, in the pan add in shallots, leeks and garlic saute till all the fond is collected, deglaze with whisky or brandy, add in the stock, reduce it till all flavours come together nicely, add in the beuree manie and whisk it, season and finish with some butter. 7| Take the mashed potatoes in a stock pot, warm it up, add in the cubed butter and mix in slowly, do not let the heat increase,they burn quickly, season at last. 8| Herb oil can be prepared before hand and stored for a long time, for that just blend in the herbs in a ratio of 1 part parsley:1/4 th part other herbs in sunflower oil, Strain it with a muslin cloth and leave undisturbed to obtain pure flavoured green oil and less of residue. 9| Resting the lamb after done is important, rest it for atleast 5 minutes so juices are not lost. 10| Cut the lamb with 2 chops in a set, with the mash and oil finally serve the sauce on side..

BHARATI VIDYAPEETH’S College of Hotel & Tourism Management Studies, Sector 8, CBD Belapur, Navi Mumbai, Contact: 022-27574325 / 022-27562268 Website: http:// chtms.bharatividyapeeth.edu, http://chtms.bvpalumni.com Email Us: [email protected], [email protected], [email protected].

3. FENNEL ICE CREAM The very light refreshing flavour of fennel in an ice cream and it works perfect as a finishing dessert, I served it on its own with some toasted pistachios cause the aroma and the taste is just perfect on its own. INGREDIENTS 200ml Double cream 100ml Full fat Milk 2 egg yolks 70gm sugar(5 tbsp) 1/2tsp Vanila essence For the egginess 3-4 tbsp lightly toasted fennel seeds Stabilizers like Gms and cmc are optional NOTE:- Do not add any water at any stage it results in crystalization instead of creaminess…. METHOD This ice cream I made in a ice cream churner, it can be made without a churner too but the stability and creaminess certainly differs. 1| The base is a custard made with cream milk sugar and eggs, Simmer the cream and milk in a pot with the fennel seeds , whisk the sugar with egg and vanilla untill creamy and pale, slowly pour in the warm milk and cream mixture, do not stop whisking. 2| Allow it to cool a bit, cling wrap it remember to cover it as such the surface is covered by the wrap no air shall be remaining between the layer. 3| Chill it for atleast 5-6 hours. 4| Set up the churner , the churner bowl has to be freezed 1 day prior. There are expensive churners with in built compressors, which skip this step. 5| Churn the ice cream for 20- 25 minutes, Once done it can be consumed as a soft serve or chill it for 3 hours to make it more temprature stable..

6| To make it without a churner, it can be done by ice bowl method whisking the ice cream base by hand on another bowl of ice , it is all dependant on the weather conditions and lot of ice is required..

Indian food is one of the tastiest in the world. There is no homogeneity of flavour between North and South or East and West but rather, a wealth of flavours that is simply staggering. Culinary diversity is one of India’s treasures. This diversity in Indian cuisine is the result of various factors. India’s geography plays very important role in this. Our climate, soil and location is best to cultivate any kind of raw material used in any cuisine. In this article I have tried to highlight those factors which has diversified our cuisine. There is so much to Indian cuisine that one should rather talk of “Indian Cuisines”. Each region offers their own culinary distinctive characteristics and numerous traditional dishes. Indian Geography Landscape and Climate India has long been known as the spice bowl of the world, and other countries in south-east Asia (Malaysia and Thailand) also occupy an important place in the history of the spice trade. The use of premium quality spices like black peppercorns, cinnamon, cardamoms, nutmeg, and saffron was a normal long established way of life, in these sun drenched and monsoon fed lands. It was the value of these exotic spices that lured traders and merchants, among them Arabs, English, Dutch, Portuguese, French, and Spanish to the area. India is nearly 1.3million square miles in size, a vast subcontinent. It is a federal union of states, comprising of 28 states and 7 union territories, all with their own unique cooking traditions and tastes. The landscape varies from city to city. The regionality of the cuisine is also affected by the vastly differing landscape which influences what can be grown. The north is mountainous flat and fertile, while the south is lush green and tropical. The climate is also a factor, in the colder northern states warming, aromatically spiced dishes are eaten, which would include meat, wheat, chillies, and ghee. Whereas in the intense heat of southern India, the food is lighter and uses more vegetables, rice, coconut, and black pepper. Fish and rice is an important part of the diet in the East, while west Indian food tends to use fresh vegetables, dairy products and lentils and peas, and will be hot and spicy..

Foreign and Religion Influences The influences of many foreign settlers, traders, pilgrims and invaders over the years have given rise to new cooking styles, methods and ingredients in Indian cuisine, which are still in practice and used today. The most important is probably the Mughals who invaded India in 1526. They brought their favourite dishes and cooking methods to the north Indian states, and the fusion of these with Indian staples and local foods led to the evolution of Mughlai cuisine. Meat was introduced and transformed into delicate kormas and fragrant biryanis. They also introduced the tandoor, a clay oven, originally from Egypt to India. This helped produce a variety of meat dishes and breads like spicy kebabs, tandoori chicken, chicken tikka, and tandoori rotis. The Moguls also introduced a selection of exotic fruit and nuts to the established cooking traditions of Kashmir and Punjab. The first Europeans to arrive in Indian were the Portuguese in 1498, they colonized three western costal areas, Goa being the most famous. They introduced ingredients such as chilies, peppers, tomatoes and cashew nuts. They have certainly left their mark on the cuisine of Goa, with a variety of fish and pork dishes. Vindaloo is Goa’s most famous export, but its origins are in fact Portuguese. In the 16th century, when the Portuguese traders embarked on their long voyage to India, they carried pork, preserved in vinegar, garlic and black pepper. The word vin comes from vinegar and aloo is derived from alho, the Portuguese word for garlic. The British colonialists of the Raj arrived in India in 1599, initially for a share of the wealth from the trade in spice. By 1850 they established the East India Company in Calcutta (Kolkata), which became an important trading post for the British. The British left dishes in their wake, the most popular chicken jhalfrazi which originated in Calcutta, where Indian chefs during the British Raj used leftover cold meat, generally from the Sunday roast and stir fried it with spices. They also introduced cabbages and runner and broad beans into Indian cooking. The Parsis arrived in India in the seventh century after fleeing religious persecution in Iran, and settled on the west coast in Gujarat and Bombay (Mumbai). They are a small community but have nonetheless contributed significantly to Indian culture. Parsee food tends to be hot, sweet and sour, and the lamb dhansak is a famous Parsee dish traditionally served on special occasions. The French came to India in 1769, and by 1851 they set up a trading post in Pondicherry a costal town south of Madras (Chennai). They introduced a fusion of eastern and western ingredients and spices into the local style of cooking. The Syrian Jews were the first traders to arrive in India almost 2500 years ago in 562BC. They settled in Cochin the capital of Kerala, and became known as the Cochin Jews. They brought with them their Middle Eastern style of cooking..

India has a population of nearly 1.2 billion. Within this population there are five major faiths, Hindus forming the majority of 80%, followed by 10% Muslims, the other 10% is made up of Sikhs, Christians, Buddhists, Jain and other. Half of the Hindu population of India are vegetarians, whilst the other religions are a mixture of meat eaters and vegetarians. Ayurveda is the traditional system of healing practised in India. It is a Sanskrit word derived from two roots, ayu and vid, meaning ‘life’ and ‘knowledge’. For centuries Indians have believed that food should be eaten not only for the taste but also to help cure emotional, physical and mental ailments. Ayurveda is the science of diet, health and healing, it is a complete system, with a variety of different components, ayurvedic medicine is one and many Indian cooks have an instinct for what ingredients to add to a dish to help alleviate certain problems. As food plays an important part in all our lives, this way of diet and healing has now become popular all over the world, because the chemical balance provided by what we eat aids healing and promotes good health and well being. Ayurvedic healers believe there are six basic tastes – sweet, sour, salty, pungent, bitter, and astringent, and each of these tastes helps in healing specific problems. Other components of ayurveda include astronomy, meditation, yoga, colour therapy, massage, aromatherapy, breathing exercises, and a lot more. VARIOUS FOOD STUFFS OF OURS BUT CREATER IS SOME ONE ELSE Gulab Jamun - Indian dessert gulab jamun as the king of sweets but it is commonly known now that it is not Indian but actually Persian. It comes from the Persian words: 'gol' (flower) and 'ab' (water). The actual Persian dish was known as 'luqmat al qadi' which was prepared by soaking the khoya balls in honey syrup and then having them drizzled with sugar. Samosa - India's favourite street food BUT not Indian. Chai-samosa is almost every other Indian's favourite snack but it turns out, samosas actually originated in the Middle East before the 10th century. It was originally called as a 'sambosa', and was introduced to Indians by traders from Central Asia circa 14th century. Daal Bhat - One of the most common dishes on any Indian FAMILY, it is not Indian. Daal bhaat originated from Nepal and even though, the dish is cooked in almost all Indian states. Rajma - Every Punjabi household has Rajma-chawal on Sundays but the truth is that the dish is not even India, It was actually introduced to India from Portugal and then the Mexicans introduced the.

concept of soaking and boiling it. However, we definitely created our version with thick rajma gravy prepared with chopped onions, garlic, tomatoes and other spices. Chicken Tikka Masala - A popular Punjabi dish, this one has its roots going all the way back to Glasgow, Scotland. It was an improvisation of the dry chicken prepared on the request of a customer by the chef Ali Ahmed in Glasgow in the year 1971. Filter Coffee - South India's popular 'kaaphi' is actually not even Indian .This hot beverage actually originated in the Yemen region. Filter Coffee is said to have been introduced to India by Sufi saint Baba Budan who discovered it while on a pilgrimage to Mecca. The saint had carried along seven coffee beans from Mocha, Yemen to India. Vindaloo - This one will not come as a surprise since Vindaloo is part of Goan cuisine and the coastal Indian state was colonised by the Portuguese. The name Vindaloo comes from Portuguese origins from 'carne de vinha d'alhos', a Portuguese meat dish of pork marinated in wine and garlic. Jalebi - This popular street dessert actually originated in the Middle East. It was originally named 'zalabiya' (Arabic) or 'zalibiya' (Persian). Now, we have different versions of this dessert combined with other Indian sweets. Rabdi jalebi, anyone? Naan - naan's roots lie with Persians who colonised India. Despite us devouring butter naan, garlic naan, stuffed naan, etc with a great accompaniment of curries and gravies, the dish is actually not even Indian. Biryani - This rice-based dish is a favourite among people all over the country. From the streets of Kolkata to the Nawabi lanes of Lucknow, However, despite being a popular dish in almost every state of the country, Biryani is actually not Indian. It has its origin in Persia and not India. The dish has its roots in the Persian word ‘birian’ which means ‘fried before cooking’..

BHARATI VIDYAPEETH COLLEGE OE HOTEL & TOURISM MANAGEMENT S NAVI MUMBAI GUEST LECTURE s Since 1992 unibergitp WEBINAR "BEAN TO BAR" BY CHEEVIVEK KADÅM Executive Pastry Grand M ON MS TEAMS OND JULY ERID 2021 at 11 am http://chtms.bharatividyapeeth.edu.

BHARATI VIDYAPEETH COLLEGE or HOTEL & TOURISM MANAGEMENT STUmES NAVI MUMBAI PRZE,VV SERIES 1.0 unibergitp of fnumbai Since 1992 WEBINAR ON ä5üFä7Zåä obät -g ON MS TEAMS Dr. Viraj Nimbalkar RD JULY SATURDAY 3 Ayurveda Physician 2021 at 11 am Taj Hotels, Resorts & Palaces http://chtms.bharatividyapeeth.edu.

5 th July 2021 We are proud to announce that BVCHTMS, Navi Mumbai has been Ranked 12 th Amongst Top Private Hotel Management Institutes in India, by Outlook. We truly appreciate this recognition! Thanks to the support of the top management & co-operation of the Teaching, Non- Teaching Staff and Students.

BIIARATI VIDYAPEETH COLLEGE OF HOTEL& TOURISM MANAGEMENT STUDIES NAVI MUMBAI since 1992 WEBINAR ON HOSPITALITY SERIES 2.0 PRESENTED BY ALUMNI OF BVCHTMS "CAREER AS A CHEE" CAREER IN FOOD & BEVERAGE SERVICE IN THE CRUISE INDUSTRY" ON MS TEAMS I o JULY 2021 SATURDAY 11 AM C' ICI' SANKL'T JAGTAP SOUS CHEF SODEXO MS. SHRADDHA PADWAL ASSISTANT WAITER Royal Caribbean International YEAR or PASSING . 2011 or YEAR OF PASSING - 201S http://ehtms.bharatividyapeeth.edu.

BHARATI VIDYAPEETH COLLEGE OF HOTEL & TOURISM MANAGEMENT STUDIES NAVI MUMBAI Since 1992 GUEST LECTURE ON "WINE APPRECIATION"BY Mr. Divyanshu Dwivedi BEVERAGE EDUCATOR & CONSULTANT Advanced Level 3 Certified Wine & Spirit Specialist from WSET London Certified Whisky Ambassador and Cicerone Certified Beer Server Tea Sommelier with Qualifications from Asian School of Tea & International Tea Academy ON MS TEAMS THJULY TUESDAY 13 2021 at 11.45 am unibergitp Of http://chtms.bharatividyapeeth.edu.

BHARATI VIDYAPEETH COLLEGE OF HOTEL & TOURISM MANAGEMEt0Q STU NAVI MUMBAI 6BeSpmaUÜygeåieS bn. Anup .Cgg,hate Head, Human Resources Compliance and Regulatory M nzer Bharat Pvt. Ltd MÜNZER Qlnibersitp ot *Humbai Since 1992 17 2021 http://chtms.bharatividyape.

BHARATI VIDYAPEETH COLLEGE OF HOTEL& TOURISM MANAGEMENT STUDIES NAVI MUMBAI WEBINAR ON HOSPITALITY SERIES 4.0 GUEST LECTURE BY Since 1992 CHEF KAMLESH A. SALVE EXECUTIVE CHEF THE MIRADOR irjåiärj eui<irjz ON MS TEAMS 19 JULY 2021 MONDAV PM http://chtms.bharatividyapeeth.edu -V unibergttp Ot RI umbai.

VIDYAPEETH coo"0E OF H EL CTOURIS" MANAGEMENT STUDIES HOSPITAL SERIES 5 D Since 1992 untbcrgitp ot *Rumbai A STEPPING STON *SUCCESSFUL HOTELI MR. EDWIN SALDANHA PRESIDENT LES CLEFS D'OR INDIA MR. MAXIM MASCARENHAS CHIEF CONCIERGE rrc MARATHA MR. NILESH BELAPALLU CONCIERGE MANAGER ST. REGIS MONDAY JUL 18 11 AM MR. EDWIN SALDANHA CONCIERGE MANAGER CLARIDGES, NEW DELHI MS. MRUNALI PATIL CONCIERGE FOUR SEASONS AN ALUMNA OF BVCHTMS http://chtms.bharatividyapeeth.edu/.

TECHNICAL INFORMATION PRESENTATION Certificate to all Since 1992 alnibergitp of mmbai BHARATI VIDYAPEETH COLLEGE OF HOTEL & TOURISM MANAGEMENT STUDIES NAVI MUMBAI TUESDAY 20 JULY 3 PM TO 4 PM King Metal works.

BHARATI VIDYAPEETH COLLEGE OF HOTEL & TOURISM MANAGEMENT STUDIES NAVI MUMBAI gebies 6. O Cuest CAREER IN BAKERY & CONFECTIONERY CHEF PARAG KANDARI<A SOUS CHEF BAKERY - PASTRY HYATT, PUNE WEDNESDAY, 21 JULY @ 11 AM Clnibergitp of $Humbai http://chtms.bharatividyapeeth.edu/.

MR. RAJEN KANITK DIRECTOR THIRD ARM CONSULTING MUMBAI GLOBAL OPPORTUNITIES FOR CATERING GRADUATES Ms. APARNA PASSI Director of Human Resources JW Marriott, Mumbai Saha SMART A KEY TO INTERVIEWS BHARATI VIDYAPEETH HOTEL TOURISM MANAGEMENT STUDIES SATURDAY H 24 JULY@ 10.30 AM NAVI MUMBAI TALITY WEBINAR http://chtms.bharatividyap ERIES 7.0 unibergitp of -Rlumbai.

10:03 AM x Outlook-ICARE . gazine.outlookindia.com Outlook Name Of Institute Academic & Research Excellence (1 so) '800) (250) g Fac Governance & Admissions (150) Diversity Outreach Name Of Institute Academic Research Excellence (150) Infrastructure Facilities (2 SO) _@pvernance & Admissions BHARATI VIDYAPEETH, INSTITUTE OF HOTEL MANAGEMENT CATERING TECHNOLOGY. NAVI MUMBAI 0283 219.3 84,35 37,37 INTERNATIONAL INSTITUE OF HOTEL MANAGEMENT. NEW DELHI 8125 1 95.36.

11 amongst raüings 2021 Outlook Since 1992 THE FtUY LOADED MACAZLNE Ulllbtrgttp ot Bharati Vidyapeeth College of Hotel & Tourism Management Studies Present Webinar On Sommellerie as a Career - Not Just Wines with Mr. Gagan Sharma organized by Indulge India SPECIALIZATIONS • WSET Diploma in Wines and Spirits, I-JK • Certified Sommelier, Court of Master %mmeliers, • French Wine *holar, WS, USA - India's First • Australia Wine Educator, AUSTRALIA • Head, Indian %mmelier Championship, INDIA • Creator - Young Sommeliers' Olympiad, INDIA • Director, Institute of R.ne • Studies, INDIA Web* AUG.

7 th August 2021 Webinar on Hospitality Series 8.0 Ms. Soni Kamthan, Training Hospitality Professionals for the Last 25 Years, on “Essence of Personality Development.

BHARATI VIDYAPEETH COLLEGE or HOTEL & TOURISM MANAGEMENT STUDIES NAVI MUMBAI HOSPITALITY WEBINAR SERIES 4.0B "Whatever the Cleaning Task, ma esa rence We have the Solution" Saturday, 14 Au t 2021 @10.30 AM PRESENfÉ Y MR. ROBIN FERNANDES PROFESSIONAL TRAINER FOR KÄRCHER http://chtms.bharatividyapeeth.edu/ ¯ Since 1992 unibergitp of fHumbai.

20 th August 2021 Webinar on “Career in Hospitality” By Dr. Wilson Lukose, Principal BVCHTMS & Alumni Mr. Sunilkumar Panda, General Manager, Airways Hotel, Papua New Guinea Mr. Amol Nerurkar, F & B Manager, Aloft, Delhi.

BHARATI VIDYAPEETH COLLEGE OF HOTEL & TOURISM MANAGEMENT STUDIES NAVI MUMBAI HOSPITALITY WEBINAR SERIES 10.0 Introduction to Human Resource Management & Current Human Resource Practices By Prof. Priyeta Priyadarshini Bharati Vidyapeeth Institute of Management Studies & Research Navi Mumbai Qlnibergitp Ot glumbai Since 1992 Saturday 21st August 10.30 am to 11.30 am.

TIME SURVEY ON HOTEL MANAGEMENT, FASHION DESIGN, AND ARCHITECTURE INSTITUTES The objective of this research was to identify and rank TOO in (Hotel Management, Fashion Design and Architecture) Mumbai. The Survey had three maior to arrive at the analßis and final ranking Desk Research. Perceptual and Factual (Parliciøalory Survey} Institute ot Hote Manager-rent. Catering T Athwva Col Hot al ITM IHM IrEtitu1e 01 Hotel Of Hotel & M ITM IBM UTM Institute ot Hotel INIFD Bar,dra ITM of Whistling FACTUAL SURVEY HOTEL MANAGEMENT ard Appliaf Nutrition FASHION DESIGN ARCHITECTURE ion Dadar West caoa.el ur Andheri West East And t -.i iVest West East Borivali Wet Navi Mumbai Rank B harati ot Arc hitecture Of Amity U n i v ers Mumbai — Am SChO.: of & P St. waft-ed's InstilutS aro Wticigaring in survey.

30 th August 2021 Hospitality Webinar series 11.0 On "New Normals of Hotel Industry" by Mr. Ranjeet Singh, Front Office Manager Taj City Center Gurugram (TCCG).

August 2021 Rs. 50,000 Paid to Staff who were suffering from COVID-19 through Bharati Vidyapeeth Insurance Policy.

-)UJSI. 3 rd to 5 th September 2021 Chef Aditya Joshi participated as a Jury Member in the Maharashtra State Skills Competition organized by Maharashtra State Skill Development Society.

GREEN G "alth Lith såVEa TREE 'TOOT' CHARGE. 5 th September 2021 31 DLLE Students of BVCHTMS participated in “Sapling Plantation Drive 2021” organized by Bharati Vidyapeeth Institute of Pharmacy.

BE \Esp-0NSIB BE SAI espm crrl; anliness is the o n to Stay di sea ses." and MASKIN ;HEENI it.

21 st September 2021 F&B Service Training Session conducted by Assistant Professor, Saurabh Singh Chandel for Bharati Vidyapeeth Dental College and Hospital Staff, Navi Mumbai.

silve ' 992 BHARATI VIDYAPEETH COLLEGE OF HOTEL & TOURISM MANAGEMENT STUDIES NAVI MUMBAI W *COMES STU NTS PARENTS 30TH RIENTATION SATURDAY 25TH SEPTEMBER CHIEF gUEST 10.30 AM DR. PAWAN AGRAW FOUNDER & PRESIDENT KAMALABAI EDUCATIONAL CHAR BLE TRUST MOTIVATIONAL SPEAKER, AU O EDUCATIONIST, BUSINESS CO ULTA ENTREPRENEU http://chtms.bharatividyapeeth.edu/ UNIV ON MICROSOFT TEAMS unibersitp of *lumbai.

Since 1992 BHARATI VIDYAPEETH COLLEGE OF HOTEL & TOURISM MANAGEMENT STUDIES NAVI MUMBAI HOSPITALITY WEBINAR SERIES 12.0 OVERVIEW OF THE LEGAL ASPECTS IN THE HOSPITALITY INDUSTRY GUEST LECTURE By DR. MANISHA SHUKLA ASSOCIATE PROFESSOR Bharati Vidyapeeth Institute of Management Studies & Research , Navi Mumbai unibergitp ot filumbai sATURDAY, 16 TbCTOBER 2021 _ 12.30 PM to 1.30 PM http://chtms.bharatividyape"h.edu/.

BHARATI VIDYAPEE COLLEGE OF HOTEL & TOURISM MANAGEMENT STUDIES NAVI MUMBAI Since 1992 GUEST LECTURE unibergitp Of GROOMING STANDARDS ESSENTIAL FOR THE HOSPITALITY INDUSTRY BY MS. SONI KAMTHAN Training Hospitality Professionals for 25 pears http://chtms.bharatividyapeeth.edu/ SATURDAY, 23 OCTOBER @10.30 AM.