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September 2011Volume 1, Issue 1
DIRECTORS CUT FROM THE HEAD TABLE
An ancient
American saying says, Tell me and
I'll forget. Show me, and I may not
remember. Involve me, and I'll
understand.
The purpose of Education is to instill a desire of
enquiry, experience and a thirst for more knowledge,
not just through a study of the prescribed syllabus,
but beyond the realms of the text book.
For this, the student must be involved in the learning
process. The new initiative of the Department to
launch an E- Bulletin with the involvement of both
the students and the teachers is a commendable
step towards a proactive learning environment.
My Best Wishes to all involved in the launch of the E
Bulletin
Dr (Fr) Thomas C Mathew
Vice Chancellor
ESCRITOIRE REGISTRARS MESSAGE
The Hospitality world is heading in a
new path, it is right now in a process of
carving a very significant route with
respect to rapid change, e-governance,
technology, competitive and a demanding Human
Resource and lifestyle. India being a rapidly
developing economy is presently experiencing a
spurt in hotels, both International and domestic
brands.
The Department of Hotel Management, Christ
University is rightly equipped to tackle this gush
and be prepared for the future, as the demand forskilled, managerial and operational level of staff
is on the ascend. This was one of the reason to
start a collection of ideas and to pen them down
as a learning process .
It gives me great joy and pleasure to introduce
the first edition of AKSHAR written and designed
by the Faculties and students. The aspirations of
students have been fused with the evolutionary
change in the industry.
My best wishes for the entire editorial team.
Sushil D, HOD, Department of Hotel Management
The best knowledge is one that is shared
I take this privilege, to congratulate AKSHAR -
Team, as they launch, their first edition. A
bulletin which focuses on the insight on the
hospitality industry, views and thoughts of its
people and creativity of its contributors.
The advent of this monthly E-bulletin befits the mission
statement of our institution of providing a nurturing
ground for an individuals holistic development to make
effective contribution to the society in a dynamic environ-
ment.
With the hope, that this venture, by the department of
Hotel Management flourishes, and makes a significant
contribution, I wish AKSHAR to reach the heights it aims
at.
Prof. (CA). J. Subramanian
Dean of Commerce and Management and Registrar
I am very happy for the department of
Hotel Management as they publish the
first issue of AKSHAR in this academic
year. I appreciate and encourage this
initiative whole heartedly to express the
ideas, imagination and creativity of the
staff and students of the department. Let this humble
beginning evolve into a full-fledged magazine in the
future!
The purpose of AKSHAR is to foster academic writing
by the students and the faculty. I believe that this
would enhance the opportunities for reflection andwriting in the department to nurture the creation and
development of intellectual capital, which is the key
aspect of our University.
I congratulate Chef Avin and his team for taking up
this venture. I wish AKSHAR to be a golden platform
for the department of BHM in nurturing serious aca-
demic culture, and building up the department for the
future. Looking forward to enjoy the creative and
exciting future issues,
Fr Arun Antony, Director, BHM Department
T he Departmentof Hotel Management inChrist University was in-cepted in the year 1991,
and since then, there has
been no turning back.
With each passing year,
the standard of excellence
has been above par, and
the performance by the
department has been
exemplary.
With this new year, we
bring to you a new crea-
tion from our department,
AKSHAR, our E-bulletin.
Conceptualized by the
faculty and students of
the Department of Hotel
Management, this E-
bulletin promises to re-
fresh your mind with vivid
thoughts about the hospi-
tality industry each time
you receive it.
A lot of efforts have gone
in the making of this E-
bulletin, and we ensure
you that with each issue,
it would only get better.
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Hospita (Qua) lity
The aim of education should be to
teach us rather how to think, than
what to think - rather to improve o ur
minds, so as to enable us to think for o urselves, than
to load the memory with thoughts of other
men. ~Bill Beattie
It is a thousand times better to have common sense
without education than to have education without
common sense. ~Robert G. Ingersoll
With the hotel industry on the rise like never before,
the above quotes aptly sums it up; hospital ity educa-
tion requires young students who can think beyon d
the curriculum, outside the confines of the subjects,
and a commonsense approach to the service sector.
The above two are also precursors of quality educa-
tion with respect to:
Students approach: A more concerted and a 360
degrees approach in approaching a class room
session by the students will enhance improved class
better. Being early for a lecture, getting used to the
place of his/her seating, keeping a note ready is a
indicator of preparedness of the individual which will
help in grasping the subject better. Well groomed
students (more so in hotel course) always make a big
difference in getting the point across to the lectures
about their sense of being ready for the session.
Facultys delivery: Hotel and hospitality educators
can make a big difference in quality deliverables by
being punctual in class and completing the entire
time allotted for their session. Leaving the class early
or session spilling to the next hour is an indication of
not prudent about time management skill in teach-
ing. Quality teaching is mainly about effective han-dling of class room dynamics and keeps interest alive
for the students.
Industry Interface: A key aspect of hotel manage-
ment teaching is to allow students to dwell into
contemporary hotel related issues in class and make
them think beyond the realms of course structure.
Involving industry experts in course designing and
also inviting hoteliers to interact will help in upgrad-
ing the skill (faculty and students) alike.
Punctuality and Time: It goes without saying that
punctuality and managing time is very essential in a
corporate culture. Inculcating this habit goes a long
way in creating future managers for the trade. Being
sensible on time, helps in students and faculties
adopting quality academic schedule and in turn
having sufficient space to pursue other extra and co-
curricular activities, very essential for all round
holistic development.
With changing times a more practical approach
based on the above will develop more competent
individuals and benchmark hospitality individuals.
V.Jaykumar
Page 2
Cloudy skies, a gentle breeze and the hint
of rain on a Sunday morning. Typical
Bangalore weather. While some of us are
still stretching in bed, there are others
like Mr. KS Paramesh , senior captain rushing be-
tween tables, welcoming guests and showing themaround the lavish brunch buffet at the beautiful
Vivanta by Taj.
When hospitality becomes an art, it loses its very
soul but when it becomes a passion, you touch
peoples souls. A one hotel man Mr. Paramesh has
worked at Taj Vivanta for over 25 years. We caught
up with the senior captain, spoke to him about his
career so far and his predictions for the future
What made you decide to join the hotel industry?
I started working after completing my 10th
grade.
Initially, I spent time working at a steel factory and
later on at the BournVita factory, then I followed
my colleagues who left their jobs and started work-
ing in the hotels across the city.
Describe a day in your life.
I have always put my work life ahead of family. My
shift hours are not predictable, now I am in charge
of the morning breakfast buffet at the coffee shop
and dinner. There are other captains who look
after lunch service. We usually have a briefing
about the days responsibilities, upcoming events
and the guests staying in the hotel. I assist my team
in service. With guests paying such high tariffs, it is
important that we provide the best service to
them.
What is your opinion about the Industrial Training
undertaken by students.
After parents have spent money on your education,
it is essential that you make the most of it. It isimportant for one to be humble and learn from the
seniors. I am happy to see many responsible train-
ees take up a job with sincerity and dedication.
One must make the most opportunity of this train-
ing. Practical knowledge and hands on experience
is very important in this industry.
What about your family life?
I have two children, a son Chetan who is studying
accounts and a daughter who is doing her pre
university. It had always been my desire to provide
them with the opportunity to study since I was not
blessed with the same chance. They are both doing
very well and make me proud. Both of them are
not interested in this field sadly.
What changes have you seen in the past 25 years?
There have been tremendous changes. Services
back then were very limited and not complicated. A
breakfast table would be set with only the basics.
Now we tend to every single need of the guest.
Services for staff have also improved.
Has the pressure ever driven you to a point where
you considered quitting?
I have never felt like quitting. The pressure is there,
but I have never crumbled
under it. I have always been
full of energy, from the time
I stepped into this field. I
like to lead by example and
motivate my colleagues.
Which famous personalities
have you served?
Aishwarya Rai, Rajnikanth,
Shivrajkumar, Ambarish to name a few.
What is your advice to the future generations?
Be open to learning. Looking back, I feel at times I
was ignorant. Treat every moment as a learning
experience. Listen to your seniors. One day you
may be their manager. Working in every position
will help one understand the industry better and
make one a better manager.
Hard work and dedication are the key to success. I
remember when my father passed away afterbeing a cancer patient, I was back to work in three
days.
To give real service you must add something that
cannot be bought or measured with money and
that is sincerityandintegrity.
Henry Ford
It gives me immense pleasure in
bringing to you the first edition
of AKSHAR. More than a bulle-
tin it is an initiative to provide
its readers with authentic knowl-
edge and an insight of the industry.
Conscious efforts have been put to
make it a success both for us and the
readers. The bulletin focuses on the
expectations of its readers and we
believe that our persistence is recog-
nized. And we guarantee that this is
only the beginning.
With the heart of accepting our
readers constructive feedbacks, and
faith of being accepted, I wish all my
readers;
Happy Reading!!
Chief Editor,
Avin Thaliath
MENSAHERO
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Page 3
Volume 1, Issue 1
FLAVORS OF BHM
Moving to Vietnam from India was rather difficult, and having to spend the
first 3 weeks in the center of Ho Chi Minh City, food became my familys main
focus as well as mybiggest fear.
While exploring the city, I noticed that there were many areas that served
practically instant meals at unbelievably low prices. There were several smallstools resembling footstools which I later learnt was the seating arrange-
ment! With bowls of hot noodle soup everywhere and hundreds of people,
an accident seemed inevitable.
Finally, one morning my father said that the family had to try Bn Mc which
is a vermicelli noodle soup with a shitake mushroom infused broth.
We were taken to a tiny, crowded restaurant situated in the heart of the
city.. My father promptly ordered for Bn Mc and Caf Sua Da (iced
coffee with condensed milk). Within seconds of the order being taken, a lady
walked in with an enormous tray carrying our meals. Four large bowls filled
with steaming hot soup landed in front of us. I was captivated by the aromas
and immediately took a sip of what was the most rejuvenating soup I had
ever had. I made my way through delicious vermicelli noodles and interesting
cubes of cured meat rather quickly and then moved onto the coffee. A bolt of
energy hit me as I took a sip because it was icy, strongly caffeinated, highly
sweetened coffee that was absolutely delicious.
After this, I went ahead and tried ou t various other local meals and not oncewas I disappointed as the food was light on the stomach, extremely flavorful
and inexpensive. I made it a point to eat something Vietnamese every week
and it became a kind of healthy addiction as all their meals are perfectly
balanced with meat, carbohydrates and vegetables, and are never too rich.
These street food experiences have made me feel like I belonged to the
culture despite being a foreigner and that is something I am forever grateful
for.
Anahita Girish
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TheTheThe holy relation between the present and the future
is so tight that in s ome instances it is hard to tell which inspired the
other. Truly said byAlan Key, The best way to predict the future is
to invent it. In this infor-
mation age the so called
curiosity of knowing and
building the future has
prominently defined the
picture of how our future
will get framed. In this
context its important to
know what lies ahead forthe Hospitality industry
which will account to be
one of the largest employ-
ers in the world.
Since travel-
ling will play a significant
role in the coming years,
staying at hotels will become a necessity. That makes it important
to know how the hotel rooms are going to look in future. Scientists
from the German research organization Fraunhofer Society have
come up with a visionary hotel concept called the Future Hotel.
With the help of relevant questionnaires from hotel guests, investi-
gations in the changing trends and intense research the Future
Hotel depicts the portrait of future.
The floor with its intelligent sensors will make sure
that the temperature and lightings in the room are customized
according to the guests needs. With its state of the art circular
architecture the guest will have a unique
experience which will stand out from the
usual straight lined architecture. One of
the key features of the future hotel is its
bed. When its time to sleep, the guest not
only has the option to change the color of
the wall but also has the option to turn on
the energy invent option which will make
the bed move slowly like a pendulum onboth the sides. The bathrooms are even
more thrilling with a Camouflaged LCD
display which actually looks like a mirror.
The laser sensors inside the bathroom help
in heating up the resting surface in the
bathtub and with the press of a button the
bathroom becomes a steam bath room.
With all these features the future of check
-outs in hotels may drastically come down as no one would want to
leave their hotel rooms once they check in.
Subin WIlliams
GREENED
You must be the change you wish to see in the
world
- Mohandas
Karamchand Gandhi
The dawn of future relies on the actions taken at the dusk
of the present. An age, where needs overpowered the
resources, and environment consistently served the de-
mands; it was high time for a change. A change that
would favour the environment and as well as fulfill our
needs and demands, leading to a sustainable develop-
ment. A Native American proverb says, We do not inherit
the Earth from our ancestors, we borrow it from our chil-
dren. So true in its sense, but meaningless if not shared
with the same emotions. The environment asked us a
benediction, and did we answer it positively?
The industry that we are in dates all the way back to the
Colonial Period in the late 1700s. Derived from the French
word hospice, the hospitality industry that we know
today has come a long way. With a sole objective, to
provide for the weary and take care of thos e travelling, the
industry flourished. Since then the tides have changed and
it was time for us to change our object ive too, or add a few
more. We needed an objective where the provider stays
protected. It was time to be Greened. The industry had
long resisted the changes, and is only recently catching up
to other industries that have converted their operations to
have greener strategies, but a significant contribution has
been made with a promise to be one of the greenest
industries. The advent of ecotels and eco -resorts is ahappy ending to the dreaded story of threat to environ-
ment and a wonderful introduction to the green move-
ment.
From cautious upkeep and cleanliness in order to keep up
with the guests demands and concerns, to areas like
waste management and conservation of e nergy, the indus-
try is rigorously and continuously putting conscious efforts
to this green movement keeping the guests s till at the focal
point. Moreover, even the guests are appreciating the
practices through their co-tenancy.
Though late but the industry has proved that the needs can
be fulfilled, and leisure can be experienced in sync with the
environments need. It is said that, because we do not
think about future generations, they will never forget us,
but this initiative will make them us remember forever.
Monish Noor
Did You Know
It is untrue that carrots are good for your eyes. This belief started in World War II ,when the British
began using airborne radar ,allowing them to find German bombers at night. In order to mislead the
Germans ,a rumour was spread indicating that John Cunningham , the royal air forces most success-
ful night fighter pilot ,had developed phenomenal night sight by eating carrots in large quantities.
Shivani Gogia
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The purpose - where I start - is the idea of use. It is not recycling, it's reuse.
Three years ago, in July 2008, Christ University took the initiative of giving back to
Mother Earth, what we are slowly robbing from her.
The Handmade Paper Recycling Unit was started in Christ University, and has been
funded by the Corporate Housing Finance for almost two years.
The people working in this unit come from a slum and work rigorously to ensure that no
waste goes unnoticed and is effectively recycled.
The collection of waste happens within the campus itself, with 2 different coloured
dustbins placed around the campus segregating Dry and Wet waste. This forms the first
and most important step towards recycling. Once the waste is collected, it is separated
by the workers, and except for paper, the rest of the items are sold to scrap dealers. On
an average, at least 500kg of waste is obtained per day.
The process of making paper works like this. Once the paper has all been separated, it is
put into a Beater, and fiber cotton is added along with water and the paper and then
ground to form a cotton pulp. This is then put in a Uniwet, where depending on the
Grade Separation Method of the paper that is required, the amount of co tton pulp used
varies. The Uniwet has a net, which holds all the cotton pulp, while the water is drained
away. This forms a rectangle sheet and is then passed through a presser which presses
the sheet and drains out the excess water. Then the sheet is put on cloth and left to dry.
Only about 25 sheets are made at a time and put out to dry. It takes atleast a day to dry
completely. Finally it goes through a polishing machine which smoothens the papersheet.
This process is tedious as it requires a lot of focus on the activity, and the workers must
be commended for their dedication towards creating a better environment.
The various products produced by
the Paper Unit include handbags,
files, folders, pen stands, photo
frames, photo albums, notepads
and books and are sold at reason-
able prices to students and man-
agement of Christ University andalso to companies elsewhere.
The money earned from the sales
of these goods is saved and used
for the payment of the workers.
They strive to work harder, and
earn better. The Christ University
Management has also enlightened the minds of these workers through capacity build-
ing programs, so they can work efficiently and use their money wisely.
The concept of Going Green, can be heard everywhere, but happens only when we
decide to take the first step.
Lets work towards a brighter future,
and encourage such productive meas-
ures at every medium possible.
Michelle Peris
INDIGENOUS RECIPE FORTHEMONTH
SOLKADI
Walking down memory lane, this issue tells you
about the good old times when grandmas magical
recipes were so popular.
Solkadi, is a very popular drink in Mangalore and
the people swear by it to compliment their tradi-
tional fish curry meals.
It is an appetizer drink and is made from the fruit
Kokum. More popularly known to be an ayurvedic
medicine, this drink contains chilies, ginger and
garlic- the perfect ingredients to cleanse your stom-
ach. It aids in digestion immensely and is loved by
all.
The color of the drink being Baby Pink is an instant
eye teaser.
Recipe for 1 liter
Coconut 1
Green chillies 2
Garlic 2-3 cloves
Ginger 1 inch
Kokum Juice 50ml
Grind the coconut pieces along with the green
chillies, garlic, and ginger. When the mixture is
smooth, add the Kokum juice and mix well.
Serve cold.
ALUMNI TALK.
Mr. Nagpal completed his
Bachelors in Hotel Manage-
ment in 2004 and joined The
Park, Bangalore as a Manage-
ment Trainee. A year after
joining as a Management
Trainee, Mr. Nagpal started
working as the Asst. Manager
Front Office, in the same property. Within four months he
became the Asst. Manager Food & Beverages. Subsequentyears saw him growing as a Food & Beverage Trainer, for The
Serai, Chikamanglur by the Caf Coffee Day. On 21st February,
2008 he made a shift in his career and joined Caperberry as
the Operations Manager. Two years down the line he also
started handling operations for Tapas Lounge and FAVA at UB
City. At present Mr. Nagpal is working with Ista, Bangalore.
STUDENTS OPINION
Do you support Out Door Catering?
YESNo
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NEWBUZZ
India being a multicultural
country has the advan-
tage of a regular inflow of
travelers coming to experience new culture and tradi-
tional values that are still appreciated and followed. This
is an exposure, and thus more & more hotels in India are
investing in the constructions of more and more roo ms
to fill in the gap between supplies (61,000 rooms) and
demand (100,000 rooms) to make competitors realize
that India has resources and talent to make dreams
come true .International hotel chains such as Hyatt,
Radisson, Meridian and Marriot are expanding their
chains in the country by tying up with companies in
India. Clarks group of hotels, which runs the Clarks Inns
and Clarks Exotica resorts, is now looking at expanding in
the south. Cashing on the success of its Bangalore prop-
erty, the company plans to set up premium resorts insouth India. Another noticeable aspect is the lack of
skilled manpower which has become a clich of our
times. Indian hotel industry is no exception. But whats
striking about recruitment shortages in the hospitality
industry is that they reflect a buoyant jo b market with
multiple, rapidly-expanding sectors. As International
hotel chains form a beeline to set up various outlets in
the country, hotels are likely to face perennial shortages
of skilled manpower, high wages and staff retention
issues all damaging to profit margins. Now looking at
the positive side of the hotel issues, InterContinental
Hotels Group (IHG) have tied up with Holiday Inn Ex-
press, a mid-market hotel brand, and its first property is
expected to open in Noida in 2012. Lebua Hotels &
Resorts, a Thailand-headquartered luxury hospitalitychain is planning to enter India as well. These are some
of the recent achievements that India has finally planned
to pursue and Taj property is striving to be a 7th
star
property very soon by the massive improvement in its
efforts and results.
Ronita Clare Koch
EDITORIAL DETAILSChief Editor
Avin Thaliath
Conceptualized and designed by
Subin Williams
Editorial Team
Avin Thaliath Subin Williams
Divya Vinod Monish Noor
Michelle Peris Vishwas
Ronita Claire Shivani Gogia
Technical Support
Savio Jose
Contact us
Christ University, Hosur Road,
Bangalore - 560029,
Karnataka, India
Phone Numbers: +91 80.4012.9100,
+91.80.4012.9600
Fax: +91.80.40129000
Email: [email protected]
Website: www.christuniversity.in
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