IdentityHigher Education & Training
1. Heading Hospitality Degree/ Diploma Institutes
a. Starting New Higher Education Institutes – 1999, 2008, 2010, 2012 (SRMI, CIHM, TRE, NCLD)
b. Managing Institutions 1999-2003, 2005-2008, 2008-2009, 2010-12. (SRMI, CHAT, CIHM, RMI)
2. Academic Delivery & Programme Management of
a. Degree Programmes British, US and Indian Universities.
b. HNDs, Diplomas and Certificates with BTEC-Edexcel, AHLEI, City & Guilds of London, AICTE, NCHMCT
c. Academic Programme Designing, Subject Content Development
d. Approval and Quality Process Management, Internal Verification and Liaison
3. Assessment & Progression Management:
a. Part of Programme & Subject Assessment Board, Board of Examiners
b. Supervising Higher Education Examinations as per University Norms
4. Planning and Implementation of Admissions Effort
5. Providing Overseas Placement
6. Conducting Training Needs Assessment & Delivering Training Programmes for Industry Professionals (at Line & Managerial Levels)
7. Modules Taught & Levels:
a. Finance & Accounting: BBA, BHM, MHM, MBA, PUC
b. Business Statistics: BBA, BHM, MHM, MBA, PUC
c. Economics: BBA, BHM, MHM, MBA, PUC
d. Hospitality – Food & Beverage - BHM, MHM,
e. Hospitality – Rooms Division - BHM, MHM
f. Facilities Management: BBA, BHM, MHM, MBA
g. Sales & Marketing: BBA, BHM, MHM, MBA
h. Human Resource Management: BBA, BHM, MHM, MBA
Skills Development
1. Project Acquisition and Mobilization.
i. In North-Eastern States: Meghalaya (DE&CT), Sikkim (NSFDC)
j. North India: Rewari (DUDA), Delhi-Gurgaon (MAST, CSR Projects & MoT), Jaipur (RSLDC, MoT), Greater Noida (NSDC-THSC, PMKVY)
k. Mobilization Planning and Effort Management, Channel Partnership Development & Liaison, Counselling and Selection
2. Training and Placement:
a. Vocational Training Institution Approval & Trainer Training: under NSDC-THSC, MoRD, MoUD, MoSJE)
b. Development of Facilities (Training & Accommodation) in Remote Locations
c. Training Delivery, Assessment and Placement Co-ordination
Hospitality & Service Industry
1. Managing Food and Beverage Operations in Luxury & Budget Hotels, Restaurant & Catering Operations, and in Institutional Sectors.
2. Concept Development, Facilities Planning and Operations Standardization for Hotel, Resort, Restaurant, Catering and Retail Operations
3. Managing Hotel and Resort Operations as Profit Centre Head.
