School of Hotel Management & Catering Technology

School of Hotel Management and Catering Technology conducted a career counseling session on futuristic international job opportunities. Mr Rahul Chaudhary, who is sole proprietor of Premiere Hospitality Placement was the key resource person for this event. Career advancement in the hospitality industry is challenging for many. Mr Rahul guided students about career ladder advancement in many departments such as housekeeping, front desk, and food services. He also guided students about various international job opportunities in Guest Relations, Catering business, Food and beverage, Tourism, Event Planning, Entertainment and Leisure etc.Students showed their curiosity and asked many doubts regarding their future opportunities and the requirements for the same. it was an refreshing and helpful session for students.

The School of Hotel Management and Catering Technology (SOHMCT ) hosted a special Diwali lunch at its training restaurant. The event was graced by the Vice Chancellor and Deans from various schools, marking a successful celebration for the department. With excellent service by students and standout dishes from the kitchen, including the highlight dessert, “Pan Rasmalai, ” the event showcased the talent and teamwork of students.

School of Hotel Management and Catering Technology in collaboration with KEIC organzied an extension activity on”Opening up a Small-Scale Restaurant for Women Entrepreneurs” in Ghari Bazidpur village for the female residents of the village. The activity aimed at teaching the female residents of the village to become independent by educating them on the making and running of a small scale restaurant. Students explained them about the basics of opening a restaurant and told them the basic requirements, and further told them a restaurant can be managed. It was a interactive session for both the students and the villagers wherein students got the opportunity to aware them.

The School of Hotel Management & Catering Technology (SOHMCT) recently hosted an insightful guest lecture on the hotel industry for students, featuring Ms. Neha Sharma Yadav, Rooms Division Manager at Pullman Hotels. During the lecture, Ms. Yadav provided students with valuable insights into the operations of hotels and their various roles within the industry. She also discussed potential career paths for graduates of hotel management programmes, addressing students’ questions and offering guidance on making informed career choices. Additionally, Ms. Yadav highlighted the business opportunities available to those who complete the course. Overall, the lecture was an engaging and educational experience, offering students a deeper understanding of the hotel industry and its potential career prospects.

The School of Hotel Management & Catering Technology (SOHMCT) recently organised an iced tea session, focusing on the creation of iced tea mocktails using a variety of syrups. The session began with an introduction to the essential ingredients and equipment needed, including different types of tea, water, sweeteners, and optional flavourings. Students were then guided through a step-by-step process for preparing iced tea, covering everything from brewing to cooling and serving. Throughout the session, students had the opportunity to showcase their creativity by experimenting with various flavours. The session also highlighted the benefits of making iced tea at home, such as the ability to customise recipes, cost-effectiveness, and health benefits like antioxidants and hydration. The event was judged by Ms. Neha Sharma Yadav, Room Division Manager at Pullman Hotels, who also inspired the students to consider careers in the hospitality industry. Overall, the session was highly informative and enjoyable, providing students with valuable knowledge and practical skills.

SOHMCT organized industrial visit to Fort City Brewing, Hauz Khaz, New Delhi. The resource person for the visit was Mr Gautham Gandhi, founder of Fort City Brewing, member of Pasteur Street Brewing Co’s, The Craft Brewers Association of India (CBAI). The Brewing Seminar generated a unique experience for beer enthusiasts and future brewers. Students were shown around the tour of whole brewery and their team explained how to brew using equipment with a capacity of 100 liters. They have also showed different grain used for brewing and fermentation tanks, malts during the visit which help students to get awareness in beverages. It was an educative and enlightening experience for the students.

SOHMCT organised an industrial visit to Trident Gurgaon, with Ms. Debjani Banerjee, Manager of Learning and Development, as the resource person. This visit provided valuable exposure for the students, offering insights into the various departments within the hotel. Students had the opportunity to explore each department and observe their operations firsthand. Additionally, they received training on the latest industry trends and gained a comprehensive understanding of the services offered to hotel guests. Additionally, the students learnt about the different software systems used across the hotel’s departments. Overall, it was an enriching session that educated students about the entire hotel operation process.

As a continuation of International Housekeeping week the Students of Hotel Management and Catering Technology went for a visit to the 5 star hotel Four Points by Sheraton. The students met the General Manager, the Learning and development Manager, the Human Resources Manager, the Food and Beverage Manager and the Executive Housekeeper of the hotel. The students were taken for an In-depth showround of the housekeeping department.

School of Legal Studies successfully organised an event, “Professional Ethics for Students.” This enlightening session, led by the resource person, Dr. Inderpreet Kaur, Associate Dean, School of Legal Studies provided invaluable insights into professional ethics. Dr. Inderpreet Kaur expertise and engaging presentation captivated students, leaving them with a deeper understanding of ethical principles in the field of law. The session was conducted in the esteemed presence of Chair Professor Mehraj Uddin Mir (Motilal Nehru, chair) whose wisdom and guidance added significant value to the event.

School of Hotel Management and Catering Technology organized a session on Professional Ethics in Hospitality and Tourism for faculty. Dr. Anjana Singh, Dean gave an informative session to SOHMCT Faculty. There is a growing interest in the effectiveness of codes of ethics in guiding individuals’ behavior in the workplace, especially Hospitality and Tourism. The objective of the program was to explain, and different broad range of ethical dilemmas faced by Hospitality and Tourism professionals and handling the same as they are important elements in guiding strategic goals, short term, and long-term focus for business sustainability. The faculty was familiarized with the rules and regulations of the university.

The School of Hotel Management and Catering Technology in collaboration with the Animal Climate Health Save Foundation, hosted “The Vegan Chef Face Off”. Students showcased their creativity by preparing innovative 100% plant-based versions of popular Indian dishes such as Vegan Butter Chicken, Soy Keema Pav Bhaji, Vegan Kababs, and Vegan Malpua, highlighting the versatility and appeal of vegan cuisine. The event emphasized sustainable cooking, health, animal welfare, and environmental responsibility, encouraging students to blend innovation with social impact. The competition concluded with participants being honored with awards, certificates, and scholarships, celebrating their talent, dedication, and forward-thinking culinary approach.

The School of Hotel Management and Catering Technology signed an MoU with Saraswati Foundation, initiating a valuable collaboration aimed at enhancing academic and practical learning for students—especially in food and beverage management, with a focus on whiskey tasting and hospitality skills. To celebrate this partnership, SOHMCT hosted a successful whiskey tasting workshop at the F&B Service Lab. The session began with an engaging presentation on the factors influencing whiskey’s taste and characteristics. Mr. Mukesh led the interactive tasting session, emphasising the use of all five senses—sight, smell, taste, feel, and sound—to fully appreciate whiskey. Students learned to analyze aspects like color, aroma, texture, and flavor, developing the ability to distinguish between different whiskey profiles. The workshop also covered food and drink pairing, an essential skill in the hospitality sector. Mr. Mukesh shared insights on matching whiskey with various dishes—from cheese and charcuterie to grilled meats and desserts—demonstrating how thoughtful pairings enhance the overall dining experience. The workshop provided students with deeper knowledge of whiskey tasting, pairing, and the expertise needed to excel in the dynamic food and beverage industry.

The School of Hotel Management and Catering Technology (SOHMCT) successfully organized an engaging workshop on wine tasting. The students were given an in-depth explanation of the factors influencing the taste of wine, such as terroir, grape variety, and fermentation techniques. This workshop served as an essential primer, laying the groundwork for the hands-on portion of the event. Following the presentation, students had the opportunity to engage in a guided wine tasting session, where they sampled a carefully curated selection of both red and white wines. Mr. Pandey offered step-by-step guidance on how to properly taste wine, focusing on the five key senses—sight, smell, taste, feel, and sound—to help students distinguish between various wines. Students were taught how to evaluate the color, aroma, flavor profile, and texture of each wine, and how these elements work together to create a memorable tasting experience. The workshop also provided students with a deeper appreciation for food and wine pairing, a crucial skill in the hospitality industry. Mr. Pandey shared expert tips on how to match wines with different types of dishes, from light appetizers to more hearty meals. This knowledge is essential for students, as it equips them to offer personalized and elevated dining experiences to future guests in their professional careers. Overall, the Wine Tasting Workshop was a valuable and memorable learning experience, providing students with both theoretical knowledge and practical, hands-on experience. By participating in the workshop, students gained a well-rounded understanding of wine, enhancing their ability to work confidently and knowledgeably in the food and beverage sector.

School of Hotel Management & Catering Technology organized a workshop titled “Local is Global.” The event featured Celebrity Chef Nishant Choubay, Consulting Chef for Michelin Star Restaurants and Mr. Kunal, Food Influencer as resource persons. Chef Choubay prepared dishes such as Gochujang sweet potato with garlic chips and kasundi, and corn cake with corn gravy and aromatics. The workshop aimed to teach students innovative methods for preparing local cuisine from across India.

School of Hotel Management and Catering Technology hosted a workshop at Roseate House Aerocity, focusing on “The Art of Stain Removal and Flower Arrangement” for the BHMCT students. Mr. Abhishek Lamba, Executive Housekeeper at Roseate House Aerocity, served as the resource person for the event. The workshop provided students with comprehensive insights into laundry operations, the use of advanced equipment, stain removal techniques, and various approaches to aesthetically pleasing flower arrangements.

The School of Hospitality Management and Catering Technology (SOHMCT) organised an engaging event, coordinated by Chef Vrinder, dedicated to Indian seafood delicacies. During the session, Chef Sen demonstrated his exceptional culinary techniques, showcasing a variety of delectable seafood dishes. Students had the opportunity to observe and learn from his expertise, as he shared insights into the preparation and presentation of these culinary delights. The event culminated in a tasting session, where students indulged in the flavorful seafood creations, gaining a deeper appreciation for the art of seafood cooking.

School of Hotel Management and Catering Technology (SOHMCT) organized a workshop on Japanese Cuisine at the Training Kitchen Lab. The workshop aimed to enrich students’ understanding of Japanese Cuisine. Students Learned valuable cooking techniques and insights into Japanese Cuisine, introducing students to a variety of exotic dishes. This immersive culinary experience left students eager to explore more international cuisines.

SOHMCT organised a speciality workshop on Kashmiri Pandits Cuisine held at the Training Kitchen Lab. The event was coordinated with renowned Chefpreneur, Chef Rahul Wali, with 18 years of expertise, served as the workshop’s resource person. The cuisine of Kashmiri Pandits is celebrated for its exquisite flavors and expansive repertoire, featuring vegetarian and non-vegetarian delicacies. Core to their culinary ethos are ingredients like yogurt, asafoetida, and turmeric powder, which infuse their dishes with distinctive depth and aroma. The workshop aimed to deepen students’ understanding and appreciation of the diverse array of Kashmiri Pandit cuisine. The menu included a complete package of starters and beverages.

SOHMCT organized a specialised workshop on “The Art of Making Sushi,” led by celebrity Chef Vaibhav Bhargava, Consultant Chef, Director of ABV hospitality private limited. The event was attended by BHMCT students and students from K.R. Mangalam World School, Gurugram. Chef Bhargava also shared his experience and entrepreneurial journey with the students.