Mr. Vinay Kumar Malkoti is currently serving as the HOD- food production at Servo Hospitality School Dehradun. He has completed a Bachelor of Hotel Management and Catering Technology and Applied Nutrition (BHMCT) from Govt. Institute of Hotel Management and Catering Technology, Almora, Uttarakhand. He has also pursued a Masters of Tourism Management (MTTM) from Uttarakhand Open University Dehradun, Uttarakhand. He is an essential part of the institute and is responsible for training students in bakery and pastry operations, documentation and filling of students, and editing and uploading kitchen-related videos on social platforms.

Servo Hospitality School

What is the latest program that you are offering in your institute/department that will help students outperform and stand apart from the crowd?

The latest in food production is choosing a program that blends theoretical knowledge with practical application will better equip students for success in the dynamic food and beverage industry, helping them stand out from the crowd. Seek institutions with hands-on experience, industry-relevant skills, networking opportunities, certifications, and a global perspective. Look for programs incorporating innovation, sustainable practices, and trends in mixology. Research faculty, and alumni success, and inquire about internships or abroad study opportunities. 

What are the factors that make this program the best for the students to opt for?

The best food production gives networking opportunities with professionals and alumni, along with recognized certifications and global perspectives, enhancing students' marketability. Experienced faculty, modern facilities, and robust career services contribute to a well-rounded education. Flexibility and innovation in adapting to industry trends ensure students are equipped with the latest skills, preparing them for successful and dynamic careers in the evolving food and beverage industry. For students we integrate a comprehensive curriculum, emphasizing practical experience in real-world settings. Industry-relevant skills, including sustainability and modern mixology techniques, are prioritized. 

What are the best practices in the course you’re offering?

In the realm of food production, enrich the curriculum with insights from guest speakers and ensure technology integration for a contemporary learning environment. Diversify assessment methods, establish networking events, and provide continuous feedback mechanisms. Foster flexibility in learning styles and offer robust career development support. Commit to continuous improvement by regularly updating content and embracing diversity and inclusion. These practices collectively create an engaging, dynamic, and career-focused educational experience for students in the field.

Best practices involve active learning through hands-on experiences and industry-relevant content. Incorporate practical opportunities like internships and simulations. 

What are some valuable insights from the program that you are offering at your institute/department?

The program addresses health and wellness trends, instills professional etiquette, and fosters strong communication skills. These insights collectively prepare students for a dynamic and competitive landscape, equipping them with the knowledge and skills needed for success in the evolving hospitality and culinary industry. For specific program details, refer to the institute or department in question.

A forward-thinking program in food production and bar management offers insights into culinary innovation, sustainability practices, and mixology mastery. It provides exposure to global cuisines, cultivates entrepreneurial skills, and emphasizes a customer-centric approach. Integrating data-driven decision-making and technology training ensures adaptability to industry advancements.

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How does the program ensure that students are being prepared for the future?

The program aims not only to equip students with current knowledge but also to instill a proactive mindset, ensuring they navigate the dynamic landscape of food production and bar management successfully in the future.

The program ensures future preparedness by focusing on industry-relevant skills, integrating cutting-edge technologies, and fostering an entrepreneurial spirit. Emphasizing sustainability, global perspectives, and a continuous learning culture prepares students for evolving industry demands. Networking opportunities with professionals and robust career services contribute to their readiness for the workforce. Soft skills development and anticipation of emerging roles further enhance adaptability. 

How did you train yourself/faculty to deliver this program to the students? 

Faculty training for the program involves a multifaceted approach. Regular workshops and collaboration with industry professionals keep educators informed on industry trends. Continuous learning programs, conferences, and peer collaboration foster a dynamic teaching environment. Guest lectures and seminars provide exposure to diverse perspectives. Technology training ensures faculty can integrate digital tools effectively. Workshops on teaching methodologies emphasize active learning and practical applications. Training also covers diverse assessment methods and feedback practices. Additionally, faculty undergo diversity and inclusion training to create inclusive learning environments. This holistic approach equips faculty with the knowledge and skills needed to deliver a comprehensive and up-to-date education in food production and bar management.

How do you tend to build an industry connection with this program?

Industry connections by establishing an advisory board with professionals, fostering collaboration through guest lectures and workshops, and facilitating internships with local businesses. Actively participate in industry events and expos, engaging faculty and students in networking opportunities. Cultivate strong ties with alumni working in the field, leveraging their experiences for mentorship and connections. Join relevant associations, maintain a dynamic social media presence, and involve industry experts in curriculum development. Collaborate on research projects, offer customized training for professionals, and consistently seek input from industry partners to ensure program relevance. These efforts collectively build a robust and enduring connection with the industry.

What were the challenges that you faced while inculcating this program into your curriculum?

Obtaining accreditation, managing budget constraints, and recruiting students amidst competition are additional hurdles. Success involves ongoing collaboration with industry professionals, regular program evaluations, and a commitment to staying abreast of industry trends. Overcoming these challenges ensures the program remains relevant, impactful, and aligned with the dynamic landscape of food production and bar management.

Implementing a new program in the curriculum poses challenges such as designing a dynamic curriculum aligned with industry needs, training faculty effectively, and securing resources. Establishing partnerships for internships and job placements, ensuring student engagement, and adapting to industry changes require proactive efforts.