Mr. Manish Negi has been working as an Assistant Professor and the Head of Food and Beverage Department at Kukreja Institute of Hotel Management and Catering Technology, Dehradun, Uttarakhand. He has received a Level-2 award in Food Safety in Catering from Chartered Institute of Environmental Health, London. And at present, he is pursuing Master's in Hotel Management (DHMCT) from U.P. Technical Board. He has a wonderful 13 years of work experience in Hotel Industry and Cruise Lines (Royal Caribbean Cruises - USA) and 7 years experience in academics.

Kukreja college

Which latest program your institute is offering to students at present to help them outperform?

Our Kukreja Institute offers a 1.5 years Diploma and 1 year Certification courses in the discipline of Food and Beverages Services along with 4-years BHM and BHMCT programs in Hotel Management and Catering Technology. Also, keeping in mind the latest trends and the need to prepare students for a cut-throat competitive world, we have given special emphasis on sustainable practices to deliver our programs and entrepreneurship to produce job givers instead of job seekers.

Apart from this, we encourage our teachers and students to source local and organic ingredients while doing experiments, incorporating technology to make daily operations more efficient, providing diverse culinary education to students, and developing much needed customer service and leadership skills in them. Additionally, some courses concentrate on preparing students for entrepreneurial roles in the F&B industry, covering financial aspects, marketing and business planning. 

Which factors make the Food and Beverages programs of your college the best for students?

We have highly trained and experienced faculty members and an industry-relevant curriculum to deliver finest quality education to students. Along with this, we have prioritized the hands-on training sessions for them so that they can get required practical exposure. We also have strong ties with leading Food and Beverages Industries, through which we easily get overview of global perspectives and emerging market trends and this ultimately helps us to offer valuable networking opportunities to students and prepare them for diverse career paths.

Then we have adequate facilities and up-to-date resources in labs and classrooms and a positive learning environment has also been maintained on campus. Apart from this, we provide dedicated career services to them and guide them from time to time for resume building, interview preparation, and placement. Hence I believe all these factors together make our courses worth pursuing for students.

What best practices have been adopted by your institute for F&B courses it is offering to students?

Our institution regularly reviews and updates the curriculum to incorporate latest technologies, Entrepreneurship elements and new gen courses in it depending on the ever-changing demands and trends of the industrial world. This practice also helps us in offering flexible learning formats to students.

In addition to this, we have established a feedback mechanism to collect inputs from all stakeholders to make necessary changes in courses and pedagogies as and when needed and also to ensure quality. Then we have support from our Alumni who assist us in every way possible to ensure the program's effectiveness and reputation, ultimately benefiting students in their F&B careers. Last but not the least, we have training programs for students and to deliver them we have employed some of the best minds who know how to make students understand technical concepts and develop their soft skills as well. 

What are some valuable insights of the programs that youths are pursuing from your college?

We being an educational institution always keep industrial trends in center while designing or delivering our courses to students and enhancing their employability skills through practical exposure is a top priority for us. Hence, we never leave any opportunity unturned in providing suitable opportunities to students where they can learn from real-world experiences and also by maintaining good relations with expert professionals. 

Then we offer complete support and guidance to those who wish to be an Entrepreneur in future. Apart from this, we have maintained good partnership with local businesses and also keep motivating our students to regularly learn new skills. Lastly, we collect feedback and suggestions from students to test effectiveness of courses and methodologies we have opted to deliver them. 

How do the courses of your college ensure the future preparedness of students?

The programs of our college ensures students' future readiness by offering an adaptive curriculum that is totally aligned with industry trends and students needs and goals. And our emphasis on sustainable practices and incultaying much needed entrepreneurship and soft skills in students make them ready for diverse industries and versatile roles. 

Then to bridge gaps between academia and the corporate sector, we have internships and a plethora of networking opportunities in the form of events like seminars, guest lectures and workshops. Then we have a dedicated Advisory Board, eminent faculties who are involved in research projects and good relations with different firms and organizations, all of which help us in a forward-thinking approach.

Check Kukreja Institute of Hotel Management & Catering Technology Courses & Fees

How did you train your faculty for effective delivery of F&B Service programs to students?

For the purpose of effectively delivering F&B related courses to students, we have adopted a multi-faceted approach and train faculty and enhance their skills by organizing professional development workshops, guest lectures and industry immersion programs so that they can keep themselves updated of what's happening in the outside world. Other than this, Curriculum Development Team regularly collaborates to update content.

And all the training programs are specially focused on soft skills development, how to integrate emerging technologies in courses and develop new and innovative pedagogical methods. Then a continuous evaluation system helps us in making improvements as and when required. Faculty also engage themselves in research, cross-disciplinary collaboration, and receive simulation training for practical experience. Professional networking, mentoring programs, and quality assurance mechanisms further enhance their capabilities. 

How do you build a strong connection between your department courses and industry needs?

Our department has established an Advisory Board which consists of industry professionals and top-notch leaders, to establish a strong linkage between our programs and corporate requirements and also to promote collaboration. Our partnerships with local establishments also create new internships and placement opportunities for students. Then to facilitate direct interaction between industry professionals and students, we have events like guest lectures, workshops, and industry forums.

In addition to this, our commitment to addressing corporate challenges clearly reflects in our participation in industry events and research projects. Finally, we have Placement support services and professional development programs for students. And open communication channels also contribute to a dynamic and mutually beneficial relationship with the F&B sector.

What challenges have you faced while inculcating an F & B program in the college's curriculum?

For us, adapting to dynamic industry trends, allocating resources for infrastructure development and faculty training followed by striking a balance between theory and practice, were some key challenges while we were integrating the F & B service program into the curriculum of our college. Apart from this, establishing and maintaining good partnerships with industries for students' internships also posed logistical hurdles. 

Then gaining institutional approval for an innovative curriculum required navigating bureaucratic processes and ensuring global relevance along with integration of technologies and sustainable practices demanded careful planning. Last but not the least, maintaining student engagement in courses, accommodating diverse learning styles, and discovery of effective assessment methods were ongoing concerns. Addressing competition from similar programs and meeting accreditation standards underscored the need for continuous improvement and responsiveness to feedback.

On what kinds of projects students of your department usually work on? 

Students of our department usually work on a diverse range of projects related to menu development, event planning, and sustainability initiatives. They also conduct market research, collaborate for corporate projects, and participate in culinary competitions from time to time. Other kinds of projects also encompass restaurant concept design, wine and beverage pairing and nutritional analysis. Some other students explore food photography, marketing strategies and community outreach programs and rest work on technology integration projects, research papers on culinary topics and initiatives for food safety and hygiene. And business plans and prototypes which they prepare during these projects prepare them for potential F&B ownership. 

What career options would be available to students after pursuing an F & B course from your college?

There are several key benefits of pursuing a F&B Service course for students. First and foremost, they develop a diverse skills set, good network with industry people and get global learning opportunities. In addition to this, Graduates benefit a lot from a comprehensive education and gain expertise in culinary arts, management, and customer service over time. In other words, our courses nurture their adaptability skills in accordance with changing industry trends and also make them more competitive in the outside world. fostering competitiveness. 

And hence, after successfully finishing their courses, students can work as a Chef, Restaurant or Kitchen Manager, Catering Specialist, Event Planner, Sommelier or Entrepreneur. Apart from this, they can make a career path in food criticism, nutrition consulting, education, research and food safety.