Expert Talk on Career Opportunities & Skill Enhancement Hotel Accommodation

The Department of BBA-HEM in partnership with Professional Housekeeper Association, one of India’s premier Housekeeping Organization conducted a session for the first and the final year students on “Career Opportunities and Skill Enhancement Hotel Accommodation”

Two Expert talks were shared. The first one by Mrs. Vinita Choudhary, Director, Housekeeping, The PARK HOTEL, on the Career Opportunities in Housekeeping Operations. Mrs. Vinita  spoke at length about the whole gamut of avenues available for Hospitality Professionals desirous of building a career path in Housekeeping Operations.  She played some interesting videos to buttress and to drive home her point with gusto.

The next session was by Mrs. Jayshree Nagaraj, Founder of the Professional Housekeepers Association, who shared with students on the changing landscape of the Accommodation Industry in addition to the challenges and opportunities in this field.

The session was well appreciated by the participants.

ORIENTATION FOR FIRST SEMESTER STUDENTS

The Department of BBA-HEM welcomed the fresh batch of students (2017-20) into the world of Hospitality. The Session commenced with a Bridge Programme between 31st of July to 5th of August,2017 for the students in association with a professional Soft Skill Training Organization. Sessions on Leadership, team building, communication and public speaking was imparted to prepare them to be ready for the course.
The highlight of the Bridge Program was the familiarization visit to 5-star Hotel to acclimatize students and expose them to the nitty-gritty of the Industry. The students visited Shangri La, Taj West End and The Ritz-Carlton, the best luxury properties in the city.
During the visit the students were taken on a round of the entire Hotel during the course of which all the salient operational aspects were explained to the students in a rudimentary manner. This completely simplified the understanding process and the information was gobbled up by the students who took to the hotels the way a fish takes to water.
The visit concluded with a buffet lunch especially arranged for the students by the hotel. Overall the entire Bridge programme set the benchmark to prepare the students for the rigorous academic semester.

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SLOW FOOD MOVEMENT

1. PESUniversity (PESU) is a private university in Bengaluru, India. Established in 1972,[4] it is focused on four main educational areas: Engineering, Medicine, Management and Life Sciences. The institutions offer both foundation courses in these areas, as well as specialization with a Bachelors/ Master/ PhD degree. Originally named the PES Institute of Technology (PESIT), it was renamed in 2013.

2. Slow Food is a grassroots organization founded by Carlo Petrini in Italy in 1986. It has since spread worldwide. Promoted as an alternative to fast food, it strives to preserve traditional and regional cuisine and encourages farming of plants, seeds and livestock characteristic of the local ecosystem. It was the first established part of the broader Slow movement. Its goals of sustainable foods and promotion of local small businesses are paralleled by a political agenda directed against globalization of agricultural products.

Slow Food began in Italy with the founding of its forerunner organisation, to resist the opening of a McDonald’s near the Spanish Steps in Rome. In 1989, the founding manifesto of the international Slow Food movement was signed in Paris, France by delegates from 15 countries.At its heart is the aim to promote local foods and traditional gastronomy and food production. Conversely this means an opposition to fast food, industrial food production and globalisation.

Slow Food envisions a world in which all people can access and enjoy food that is good for them, good for those who grow it and good for the planet.There approach is based on a concept of food that is defined by three interconnected principles : good, clean and fair.

GOOD : quality, flavour some and healthy food

CLEAN : production that does not harm the environment

FAIR : accessible prices for consumers and fair conditions and pay for producers context

To take this movement forward and bring awareness, PESIHM organised an event on 3rd November,2016. The event was conducted by 1st semester students of the department.

3. OBJECTIVES

Slow Food incorporates a series of objectives within its mission, including:

a) Developing an “Ark of Taste” for each eco region, where local culinary traditions and foods are celebrated.

b) Forming a student’s slow food group along with one faculty mentor and to connect to the global slow food movement.

c) Preserving and promoting local and traditional food products, along with their lore and preparation.

d) Educating students across university about slow food and its health benefits.

4. EXECUTION:

a) Firstly, students were made aware of the global slow food movement.

b)Volunteers were chosen.  Jobs were assigned.

c) With a lot enthusiasm all possible efforts were made to spread to maximum awareness about the campaign. Posters were put up all around the campus.

d) Recipes of various traditional dishes were finalized.

5. AUDIENCE:

The audience consisted of students and faculty of various departments. All of them came together to make the event a massive success. They extended their views and ideas about the movement.

6. RESPONSE:

The concept of slow food was well received by the audience. They were happy to see all the traditional dishes come back to life. Curiosity began when the event commenced and later on proved to be a huge victory.

7. CONCLUSION:

A well organised and planned activity with active participation from all the teaching fraternity of BBA-HEM. A good initiative which can be further refined in the semesters to come.

8. FUTURE PLAN:

The department of BBA-HEM will aim to become a part of the global slow food movement, and incorporate the same in future curriculum update and revision.

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Onam Sadya 2016

PES BBA-HEM organized Onam Sadya on the 21st September 2016. We had a menu which was comprised of 18 varieties of Kerala Cuisine. It was a food festival which was completely organized by the students of the department with the guidance of the faculty. Basically when the Onam was decided, we compiled a menu for Onam Sadya (Feast), and as usual we decided to make it a ticketed event. In the process, the tickets were printed along with the posters. Simultaneously, the required ingredients were purchased from various sources.

Pookalam( A rangoli competition) was organized for the students of the department.

The cooking team was comprised of students from the final year(Bhargav S K, Rakesh Bhat and Pavan V) along with the help of the first year’s team (headed by Gururaj And Rachan).

The food service team was headed by the Final year students( Harikishore, Goutham V) supported by the First years

A team was assigned under Lashmi Narain and Vishal surya  for the Pookalam competition and decoration of the venue.

The Mise en Place for the lunch was done by the First year’s team on the previous day. The final years took over of the charge early morning on the event’s day at 4.30am under the guidance of Prof. Nandakumar and Prof. Smitha G. The jobs were distributed among the students and were carried on smoothly. Parallel to the production work, the service team arranged the set-up Training Restaurant for the food service for the Faculties. The classrooms were set-up for the inauguration of the Onam Sadya and service of food for the students. The venue was decorated as per the theme by the decoration team on the very same day.

21st September 2016:

The event was inaugurated by our honorable dean (Management Studies) Dr. Balaji Singh and the Chairperson of the department Prof. Sunita Srinivasan at 9.00am. The inauguration program was followed by the Pookalam competition and Onam Sadya (Feast). Since it was the Ethnic Day for the department, Best Ethnic Wear for Boys and Girls were awarded and the Best Pookalam Design was awarded too. The food was served in a traditional way, on a banana leaf in the respective areas. The event was concluded at 3.30pm.

WEEKLY FOOD FESTIVALS

Weekly food festivals featuring various themes and cuisines are conducted by the Final year specialization students.

ONAM 2015 and Ethnic Day

Onam ‘the harvest festival’ was celebrated on 26th August 2015 accomopanied with Kerala Sadya which is served on a banana leaf with more than 20 items. The same day was also as ethnic day which provided the students to wear their traditional dresses to celebrate the auspicious occasion.

ASSOCIATEDEVENTS BANGALORE FOOD FESTIVAL – 2015
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Bangalore edition of the Mahindra Rise Prize Solar Challenge – 2014
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CAREER UTSAV 2013 (Associated with FUEL INDIA PVT LTD)
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OTHER MAJOR ASSOCIATED EVENTS (With Premium Hotels & Event Management Companies
  • IPL parties with ITC Royal gardenia (2012, 2013, 2014 & 2015)
  • Aero Show with ITC Gardenia (2013 & 2015)
  • Infosys Client Parties in Mysore and Bangalore
  • SAMARPANA – The Event for the memories of the Forgotten Heroes