w w w w. t h e m a n o h a r. c o m

The Manohar, situated at the centre of city, ideally located for shopping and experiencing all that the city has to offer. The hotel with a superb choice of luxurious accomodation, that exudes glamour with a contemporary edge. Within our purpose-built conference facilities, we have a choicew of well-appointed function rooms that can be easily adapted to suit any occasion from a large corporate event to a small private party. Besides the luxury rooms and suites, The Manohar hotel has plenty more facilities to offer including the best of world cuisines under one roof, Bars, Swimming Pool & Health Club.

O L D A I R P O R T E X I T R OA D, B E G U M P E T, 6 6 5 4 3 4 5 6 | 9 1 9 24 6 2 2 8 3 4 9 H Y D E RA B A D, T E L A N GA N A - 5 0 0 0 1 6 01 At IHM Shri shakti, let it be academics or activities we always believe in positive College Song change and improvement. Excellence just happens as Future is bright and sure, routine. Keeping the track it was like this never before record intact, this year’s annual College corridors and halls, magazine published with greater ambience which enthralls. enhancement. This 26th edition of “Arco Iris” comes We keep our hands on our hearts with online content. It is my pleasure to present this special souvenir book from my desk. and promise to make a better start The prime focus of the magazine is to showcase the year We keep our hands on our hearts long achievements, developments and events that are and promise to make a better start taken up by our inhouse talents. It also has few student A new meaning to education, ARCO IRIS 2020 ARCO and faculty articles written on their experiences. Dealing with our vocation I would like to thank Mrs. Yamuna Rao, Director and Shakti adds new dimensions pioneer in setting institutional standards and for time Shakti adds new dimensions to time guidance. I would also thank our well qualified In the field of perfection, perfection. and able Executive Director Mrs. Satya Pinjala for her We keep our hands on our hearts support from management side. and promise to make a better start I am grateful to our principal Mrs. Anita Chandran We keep our hands on our hearts for choosing me capable for this task and support and promise to make a better start extended. Her inputs in content development are Day after day, commendable. Without her involvement, publishing Week after week, this edition wouldn’t have been possible. I take this opportunity to thank my colleagues and students for We strive to reach the peak contributing content and articles. I thank all those who We walk hand in hand played a part in publishing this book. And carry the message all over the land, United we shine, divide we sublime Happy Reading!! United we shine, divide we sublime Editor United we shine, divide we sublime... GOPI KRISHNA R Editorial Board This edition of Arco Iris 2020 is embedded with QR codes to give Chief Editor Content Acquisition you access to our online video content. Ms. Anita Chandran Mr. Rasheed Hope this would give you an enhanced Editor experience. Mr. Gopi Krishna R Cover Design Sponsorship Mr. Rahul M Co-ordination Ms. B. Srividya Online Content Acquisition Mr. Moiz Mr. Anil Bandla Ms. Mary Srinivas Ms. Margaret Yggdrasil IHM Shri Shakti E-Magazine A mythical tree of life Web Page Arco Iris - 2020 An eternal green Ash Tree that is the center to the Editor: Arco iris, the annual magazine is published cosmos whoes branches and printed by IHM Shri Shakti. stretch out over all the nine The views that appear in this publication are those of worlds and is carried by individual authors. three enormous roots. Disclaimer: Utmost care has been taken in scrutinizing This wire tree sculpture was the editorial contents of the Arco iris 2020, before created as a center piece for going to press. However, the editor and publisher shall our mega event Jobothon not be held directly responsible for any inadvertent – 2020 depicting all our misrepresentation of facts or misprints, which may recruiting stakeholders. occur despite our best efforts. 02 CONTENTS 14 60 Annual Day 2019 Jobothon 2020 Celebrations Pioneering the Witness the Mega Event Hospitality Job Fair of the year 28 20 Ek Bharat Concluding Shreshtha Bharat Ceremony Silver and beyond Celebrating Glory of Indian Diversity 48 79 Food Astro Dietician Fundamentals Know what your star suggests you eat The Grand Ingredients Exhibition

Features Student Articles 24 26 Tourism Corner

Rotaract Activities 44 46 PHA Yuva

In House 66 76 Branding Tea Workshops

03 SHRADHANJALI

You have been a great source of inspiration and Motivation.

You will be remembered forever as a perfect gentleman,

a learned professional, an able administrator having an eloquent and charismatic personality.

Your kind and radiant warmth will always be missed.

Shri A Ranga Rao Founder Board Member, Shri Shakti Educational Society

“Those we love can never be more than a thought away; for as long as there is a memory they live in our hearts”

04 CHAIRMAN’S MESSAGE

My Dear Students, Trust you all are experiencing an excellent start in the new year 2020. Strive hard to do your best and make it a memorable year. I congratulate you for choosing an exciting career & a very good educational institute for pursuing your studies in your chosen field. Follow the guidance of your faculty and tune yourselves to become pioneers in this filed. Be focused and give it your best shot. As you may be aware, the Indian tourism and hospitality industry has emerged as one of the key drivers of growth among the services sector in India. Tourism in India has significant poten- tial considering the rich cultural and historical heritage, variety in ecology, terrains and places of natural beauty spread across the country. Tourism is also a potentially large employment generator besides being the third largest foreign exchange earner for India. The World Travel & Tourism Council (WTTC), the global authority on travel and tourism, has done a research study called ‘India 2019 Annual Research’, which shows that travel and tourism in India contributed 9.2% of the GDP and provided 42.7 million jobs or 8.0% of the total employment. Total contribution by travel and tourism sector to India’s GDP is expected to increase to US$ 275.2 billion in 2025. You are our Brand Ambassadors and like all your predecessors, we are sure that you would do very well. Good luck to you all and wish you all the best in all your endeavours. Best wishes to Executive Director Ms Satya Pinja- la, Director Ms Yamuna Ranga Rao, the Principal, Faculty and Staff, who are all doing a great job in keeping our college always in the top echelons of Hotel Management Education in India. Three Cheers to the entire team!!!!

D.V. Manohar

05 EXECUTIVE DIRECTOR’S MESSAGE

“An investment in knowledge pays the best interest” -Benjamin Franklin.

Institute of Hotel Management Shri Shakti has a reputation of consistently taking a lead in implementation of best practices in education, aimed at producing the best professionals in the Hospitality Industry. Curriculum development and teaching methodologies have to keep pace with the changing demands of the Industry and economic environment.

I would like to congratulates the Principal and Faculties for the successful conduct of our trade mark career fare Jobothon – 2020 which has attracted students on PAN IN- DIA basis. Record number of 4,449 inter- views were conducted in a span of 2 days, an ideal CSR in a recession hit economy.

I wish you all the best to achieve greater success and to scale newer heights in your education and career ahead.

Wishing every one all the best.

Satya Pinjala.

06 DIRECTOR’S MESSAGE

I am very happy that Institute of Hotel Management Shri Shakti is bringing out the college Annual Magazine Arco Iris – 2020. Our vision has the potential to move us to new heights, as we stay committed to unrelenting hard work. Tourism is no longer an elite passion but has filtered into all facets of society. I am glad to note the enthusiasm shown by students in developing the tourism corner in a bid to promote awareness and cultural sensitivity. I congratulate the students for excelling in academics and extracurricular activities.

I would like to place on record my thanks for the support received from Chairman, Mr. D.V. Manohar and Executive Director Ms. Satya Pinjala. I congratulate the Principal, faculty and the staff of IHM – Shri Shakti for their untiring efforts to see that the Institutes progress well. I wish all the students and pray that they achieve highest goals in their lives.

May God Bless All.

Yamuna Ranga Rao

PRINCIPAL’S MESSAGE

“Quality is not an act, it is a habit” -Aristotle. We at Institute of Hotel Management - Shri Shakti practice this habit consistently and strive to better ourselves day after day. The talent of the young students never ceases to amaze me. Ensuring a successful future for them and, directing them towards the path of becoming responsible global citizens, is a responsibility I take seriously. The Government of India scheme of promoting Ek Bharat Shreshtha Bharat was taken up enthusiastically by our students who presented the cultural, touristic and culinary aspects. Research and entrepreneurship are the other two aspects of education we are encouraging amongst our students. The confidence, support and guidance from our Chairman, Mr. D.V. Manohar, Executive Director, Ms. Satya Pinjala & Director, Ms. Yamuna Ranga Rao motivates me to implement the Institute’s vision. My team of dedicated faculties and staff are my strength and I always remain indebted for their continued cooperation. Best wishes to all.

Anita Chandran

07 DIVINE BLESSINGS TheGanesh Homam to invoke 10daysthe of Ganesh Festival. hostelities unite and celebrated Hostel wore festive as avery look various festivals and Pooja’s. culture, Institute the celebrates Inculcating traditions the of our 08 Chairman, Mr. D.V. Manohar. is devoutly by performed our of start the year academic each LORD GANESHA’S blessings at Incredible India ! Peacock pride, lotus dew Ferocious tigress, tricolor hues Panchromatic culture, plays wonderful tunes Nature’s paradise, rapturous Ancient structures, marvelous crafts an eyrie of saints, the abode of Gods Mightiest armies, invasions few Peaceful power, vehement calm we imbibe Trigonometry, Sanskrit, Ayurveda Yoga, physics, law of Karma The world is behind, we were always first, knowledge is endless, and so is our thirst. They looted our treasures, our strength was down. My Mother now stands tall with her Himalayan crown The Golden bird didn’t just escape, it thrived. India is a phoenix, from the ashes we rise. You are all welcome to our land, Cleanse your soul in the Ganga waters Satiate your hunger for the incredible. We salute our incredible India! G. Sai Venkat 2nd BSc

09 time experience. experience. time to enjoy college their days as its once inalife individual. He encouraged also students the indication of potential the growth of an has come down to early 30’s. This is a good than ever, an average Manager’s General age hand inhand. Today opportunities are more term growth. Hardwork and consistency go foundation of is basics amust the for long He stressed on that theoretical fact the agood career. college days and of start the his hospitality addressed students, the he reminisced his Novotel Hyderabad convention center Guest, Mr. Manish Daya, Manager, General to welcome batch 26th the of students. Chief A grand induction ceremony was arranged INDUCTION WELCOME BATCH 2019-2022 10 other. formed broke as they icewith the each assumption lunch. New bonds were traditionalThe cuttingcake followed before aspiring these youngsters. Institute and what Industry the holds 3 years and what from to the expect wereas they briefed about coming the wardstheir and listen inrapt attention Shri Shakti eager parents accompanied culture of Institute of Hotel Management The comers new were introduced the to are beginning new always welcome. One always forward looks to day this

Launchpad 11 FRESHERS PARTY The official induction done. Keen sen- iors went about planning the fresher’s party. Day came up with the theme, “The best foot forward.” This was the best opportunity for all the interact and break the ice. Numerous prizes were awarded to Mr & Ms. Fresher, Best At- tire, Best Smile, Best Dance, Excellent Music & Food had everyone in high spirit -inspite of no spirits.

Ticket to my fantasy life at IHM – Shri Shakti When I look back, I think how I one usually picturizes, the filmy consistency and perseverance started was, just a few months back. Quite kind. This was different maintaining dawning upon me. Cooking seemed casual, easy going, sort of an introvert, the grooming standards, timings, to come naturally to me but I become didn’t know how to put across my attendance percentage, all seemed even more confident. Can’t believe point of view. I knew I wanted to do a tough act to follow, but slowly I what I was just 6 months back. Hotel Management but that’s it never started liking it and knew this was all had and career goals, infact wasn’t leading me to my fantasy life. Every I am even more confident that in the even aware of the opportunities in day was a step closer to my dream coming two years I will be absolutely hospitality. career. Within 15 days of joining we ready to take off in my dream career. witnessed an event organized by our I am aware life is not going to be a cake When I first set my foot in IHM – Shri seniors. The shy me standing in one walk always. I am ready to take on Shakti campus I knew I wanted to corner wondered if I could ever be like every challenge head on and overcome study here. It was a gut feeling, some them confident and talented. Soon it. IHM – Shri Shakti is preparing me thing just clicked. I had decided to after, we first years also started getting for all that and more. The confidence challenge myself, change myself, find involved in college programmes my to put pen to paper has also come my place in this world, it became my confidence grew, the facilities showed recently. mission. faith in us and encouraged us to do our best. Along with theoretical classes Brand IHM – Shri Shakti I am proud Yes! the reality started sinking in as we got numerous opportunities to to be a part of this. I moved out of my comfort zone. A build our self esteem and am grateful Shaik Irfan lot different from the college life to all my faculties. The importance of 1st Year B.Sc. 12 Catch them young they say. This year too the Institute organized a walk through for the young students of Neeraj Public School & Culinary Lounge. As they moved from department to department our students had arranged brief demonstrations of easy to Sowing do activities like Table Laying, Chocolate & Cupcake making, Vegetable Carving, Flower Arrangements, Towel Art. This the Seeds really fascinated the students. We are sure to have shown the path for many future students

It was a pleasure to host the young science enthusiast for Mahi Ruham the knowledge Tree – Science Activity Center. Over 300 students from various schools attended the event and got an opportunity to walk through the Institute.

13 Annual Day

14 Celebrating Silver Jubilee Year

The much awaited 25thMeritorious students were Annual Day was inaugurated awarded, Medals & Trophies at the hands of Mega Star to acknowledge their Chiranjeevi and acclaimed academic success. play back singer Ms. Sunita Upadrashta. Students listens in rapt attention as Mega Star To mark this special event, Chiranjeevi spoke proudly students raised the funds of having received great throughout the year with reports about Institute of various revenue generating Hotel Management Shri activities and a sum of Shakti during his tenure Rs. 1,75,000/-(One Lakh as Tourism Minister. He Seventy Five Thousandencouraged the students in Only) was donated towards staying and continuing in the education of 25 girls. this ever-growing Industry. Hardship in the initial years Our esteemed Director, only ensure great success in Ms. Yamuna Ranga Rao future. was felicitated for her contribution towards Shri Shakti Educational Society in establishing the Institute and setting the benchmark standards. As she continues to do so since inception.

15 Celebrations Continue...

16 17 18 19 SILVER JUBILEE CONCLUDING CEREMONY 20 inspire us. may she continue to Educational Society, growth of Shri Shakti ensuring successful the commendable work in was honoured for her Executive Director Mrs. Satya Pinjala, mementoes. acknowledged with was appreciated and administrative staff by and faculties Dedicated service Vadapalli. invitee Rtn. Murthy Dr. Usha and special Guest of Honour Rtn. Mrs. Sunita Reddy, esteemed Guests Chief presencein the of concluding ceremony culmination with the came to agrand jubilee celebrations The year long silver 21 22 With the aim of nurturing amateur hospitality professionals, hospitality giants ACCOR GROUP, NOVOTEL Hyderabad convention center & HICC and Institute of Hotel Management Shri Shakti joined forces. This symbiotic relation was formalized by the exchange of formal Memorandum of Understanding between General Manager, Mr. Manish Daya and Principal, Ms. Anita Chandran.

Industry Interface at Novotel HICC A comprehensive learning process about upgradation in the Industry department’s like Front Office, Food Production and Food and Beverage was attended by Mr. Vinay Goud, Mr. Pranith Vontela and Chef Dhiraj Kumar. Chef Mario attended the Vegan Workshop by Famous French Chef Sebastian Cardinal. A freelancing Chef, who is a visionary believes in vegan food and creating awareness on importance of Vegan diet and its benefit. A special notice board was dedicated to keep the students abreast of Accor Hospitality News. FORGING BONDS FORGING

23 Is Learning Much more than a mere chef Life Long? General perception of hotel man- more about the waste manage- agement is the chef in white coat. ment, recycling and environment Yes, learning is a life long process. Images on television have rein- friendly methods. Every person, at every stage of their forced that. Before coming here For any business, understanding to IHM SHRI SHAKTI , I always life, should have lifelong learning op- accounts concepts is necessary. have those images running on my Accounts does not seem very easy portunities to acquire the knowledge head. And then when I joined the to understand, but I think I will and skills, they need to fulfill their college, saw the various depart- learn more soon. ments, saw the books I knew it was aspirations and contribute to the so- Another thing that I notice is the much more. ciety. IT skills. Can someone work to- The many departments like house- day in any industry without the Every single day is new. There is a say- keeping, front office etc.. the vari- IT literacy? Especially the food in- ing ‘We Learn From Our Mistakes’. ous labs, different types of equip- dustry, which is also adopting the What we learnt yesterday maybe filled ments and machinery made me IT skills. ZOMATO and SWIG- realize, this was about manage- with mistakes, but today we have a GY have become a part of our life. ment and not culinary arts. Even housewives are hosting their chance to correct them. Similarly, to There is hotel engineering, which youtube channels and becoming achieve, what we want today and, we teaches us about the engineering celebrity cooks. always have a chance to go ahead with behind the machinery and equip- We learn the basic IT tools. I think the next day and achieve success as ment used. It also teaches us on it could give us some foundation how to maintain them. well as glory. on how IT can be used for every- Then there is nutrition, which is day business operations. Learning is unavoidable and happens the hot topic these days. every- More than all of these, I am learn- all the time. However, lifelong learn- one is becoming health conscious. ing to become a better commu- Everyone wants to know about the ing is about creating and maintaining nicator. I learn better, have un- nutrients, calories in foods. We derstood grooming, styling, good a positive attitude to leaning both per- learn about the nutritional value manners etc. every subject teaches sonal and professional development. of foods, and how we can cook to me something which is important Learning is dynamic, which helps us preserve nutrition. for my carreer and for my life. with better opportunities to improve What is a hotel without hygiene. Overall, I have understood that Even the tastiest food is useless the quality of our life. this is a course that will make me a if the surroundings are unclean. complete person and get all round Finally, we should reflect on our Housekeeping is all about hygiene, knowledge of hotel industry. cleanliness and good maintenance. learning. Think about how and why article by Before coming here I never im- Swetha Venugopal we learned, including how we felt agined there is so much to learn 1st year D BATCH about a particular topic or situation, in this subject. I hope I get to learn before and after we developed our knowledge. We should learn every Value of Friendship single minute and bear in mind that Friendship is unnecessary like philosophy like art it has no Survival value though it is a mistake or success, we instead in is one of those thing which give value to survival. should always remain positive. Go back to the first day of your life of childhood which you remember what made you happy at that time? Playing with friends, Learning is endless. parents probably step ahead a little more, think what made you happy? Playing with friends in the ground, flying kites, playing video games in Learning is forever. the room, having delicious ice cream….. When you were in college in a Explore new. different world a bit away from parents? Who taught you how to live your life? Do you realize? Its friends all the time who make us happy sad strong Live life with high spirits. & everything So, guys friendship is a special bond without which a person Srishti Dronamraju cannot live. Friendship day is not the only day where you try to remember all your friends . But it the day when we can express our gratitude towards (1st Year Batch D) them and finally……. Friendship is as necessary as food, water& Shelter. Kankatala Sai Krishna 24 1st Year The students of 2nd Year, IHM Shri Shakti visited the laundry and housekeeping depart- Laundry Visit ment of ITC Kakatiya, a luxury collection ment’s used in housekeeping which included buffing machine, hotel, Hyderabad. different chemicals, types of mops and cleaning supplies. They first visited the laundry where laundry Then they had a brief address by the Executive Housekeeper Manager Mr. Venu Gopal helped them un- Mrs. Ravinder, this was an eye opener for the students, as they derstand the functioning and provided them realize how the housekeeping department is the backbone of with every minute details about the various the hotel and how massive are the operations. We are sure many equipment’s and machinery from the washing more students will be encouraged to take up this department. machine to steam iron. They then saw the linen room where the laundered hotel linen Ms. Mary Srinivas was separated from the guest laundry. Sr.Lecturer The students visited the housekeeping de- partment and control desk where they learnt about the house keeping operations of trac- ing out the placement of the supervisor and Guest Room Attendants working in different locations of the hotel. This exposure also enhanced the knowledge of the registers and records maintained in the department. The students were also shown the latest equip- An Ounce of practical is worth more than a ton Brewery Visit of preaching. And that’s exactly what our college believes in.To get us a better exposure to the present trends and to help us understand the procedure of beer making, an industrial visit was planned to a Micro-brewery & pub ‘Over the Moon’. The brew master Mr. Neapolian himself escorted us through the place. He showed and explained about the various areas of the brewery. Students, actually saw the step by step process of beer production. The well experienced brew-master was patient enough to answer our questions about malting, fermentation, temperature required for brewing, types of yeast used, source of hops, the equipment and their holding capacities and cleaning procedures. Everyone enjoyed the learning as it was different from the classroom environment. To summarize, it was an amazing experience to carry for the times to come. We, 2nd year students, are indebted to our college for arranging this visit especially to our food and beverage faculty Mr. Vinay who accompanied and facilitated the trip. Bhavesh More 2nd Year FIELD VISIT

25 WORLD TOURISM DAY

“Tourism and jobs a better future for all” Tourism day was celebrated with active participation of all students, intra class competition for Rangoli and poster making were held and students participated in online quiz. The day concluded with our own Quiz Competition conducted by Quiz Master Mr. Pranith, Front Office Faculty.

26 TOURISM CORNER

IHM- Shri Shakti is a blend of students ‘ChundanVallamorsnake boat’ from various States. The main aim of Telangana: “It’s all in It” Students the “Tourism Corner” is to highlight recalled Kakatiya Dynasty by replicating the traditional values, cultural heritage the “Kakatiya KalaThoranam” and sights of various States. Done as an famous paintings like Warli and extracurricular activity it’s a blend of Cheriyal which narrates the Puranas various elements executed by students. and life style of local people. Hyderabad They did a destination launch on the has been honoured with the UNESCO culture, heritage, history, tourism and title of ‘Creative City of Gastronomy’ cuisine of that particular place. It involves carrying pride of the same, students in-depth research of different tourist planed customized Itineraries i.e., for destinations,modern developments & Pilgrim Tourism, Heritage Tourism, Eco- ancient tradition of the people the local Tourism, Tribal Tourism and Adventures ingredients and food varieties available. Tourism. Through this activity students got the Haryana: “Come, Holiday with Us” clarity of destination mapping, tour Students showcased magnificent packages,tourist attractions and Itinerary archaeology art and culture of Haryana Planning, pertaining to the particular State dated back to Indus Valley destination and exhibiting the same. Civilization and its most unique The students realized the diversity and history. Students built the Chariot the common thread that runs through with Lord Krishna and Arjuna in the fabric of our country. Kurukshetra. Where the land has also witnessed historical battles, including So far students have successfully the famous battles at Panipat epic battle launched four different states. of Mahabharata at Kurukshetra. They North East: “Paradise unexplored” also chalked out various itineraries on Students put up Seven Sisters of India- Haryana tourism the state is rich in Arunachal Pradesh, Assam, Meghalaya, historical monuments, flora & fauna Manipur, Mizoram, Nagaland, and handicrafts. Tripura., Itinerary Planning, the Mr. Praneeth northeastern part of India is one of the Faculty most culturally diverse regions of the world. Inhabited by more than 200 tribes, they have explained about the living style of various tribes namely Bodo Tribe of North Eastern India. Cultural activities were held in the presence of guests from the Industry. A quiz programme was conducted to conclude the event. Kerala: “God’s Own Country” it’s one of the most popular tourist destinations Kurukshetra in the country. Named as one of the ten Haryana Tourism paradises of the world, Kerala is famous especially for its ecotourism and cuisine. By Mapping the entire Kerala tourist attractions on the map. Chalking out the Itineraries, sustainable tourism practices at destinations was well explained by the students. The world’s renowned ‘Vallam Kali’ is a traditional boat race in Kerala, students constructed the model of HERITAGE WALK A Sunday well spent, as enthusiast students and faculties attended the heritage walk from Charminar to Chowmalla Palace. The tour guide had the attention of all as they narrated anecdotes of past and recreated the glory of the rich Nizami era Heritage & Culture. 27 EK BHARAT SHRESHTHA BHARAT

In a bid to educate today’s youth and enrich them with the tradition and culture of our country.This initiative has helped to boost the cultural connection and help to understand and enjoy the diverse cultures woven in the common thread of unity. 28 UTTAR PRADESH

The ambience of the Awadhi Kings was Chef James guided the second year re-created by the students. The theme students who cooked and presented lunch was accompanied by presentation on the lavish buffet of mouth watering- the Awadh Region of Lucknow, Ms. Ash- Kebabs and rich Awadhi Vegetarian wini enchanted the guests with her Kathak & Non-Vegetarian specialties. The performance. The enthusiastic final years meal ended with equally rich des- serts like Shahi Tukda and dry Fruits completed the ambience with beautifully Kulfi not to forget the assorted varie- enacted Qawali’s. ty of Paan the guests had a choice of.

The occasion was brightened up by the presence of our guests Mr. In- dukuri Srinivas L&D Manager - Taj Deccan, Mr. Gyandeep Singh F&B Chef Mohit Mishra - Taj Vivanta, Manager - Taj Deccan. Mr. Tauseef who applauded the students for a Azam, F&B Manager, Green Park sucessful event. & Mr. Arvind Training Manag- er-Green Park Hotels and Executive

29 MAHARASHTRA

The land of the Great Maratha King “Chatrapati Shiva- ji Maharaj” a beautiful Rangoli depicting this Maratha King adorned the entrance. The ambience came alive with the famous Saniwar Wada in the background and the traditional orange flags. Girls dressed up in the tra- ditional 9 yards saree and jewelry were the center of attraction. Guests for the day were Mr. Herald Robins , Human Resources Manager , Hyatt Place. Mr. Ajit Fer- nandez, Assistant General Manager Hyatt Place. Ms. Smriti, Training Manager Radisson Blu Banjara hills.. Mr. MuruganThevar, Executive assistant manager. Mr. Naresh, Training Manager , Hotel Marigold. Chef Su- man , Hotel Marigold received the traditional welcome with Dhol, Tasha & Aarti Tikka. Foot tapping Lavani Dance performances and melodious songs were pre- sented by the cultural team.

The presentation took the guests through the rich heritage of the state from the famous leaders, industrialists, educationalists, popular tourist spots and the rich culture. Guests were treated to a mouth watering festival vegetarian meal served in the traditional thalis.

30 KERALA

What better occasion to celebrate the beauty of Gods own country than ONAM. This traditional New Year Day was celebrated and the entire campus wore the festive look with floral “Pookolam” Brass Lamps, the traditional must have Tenga Poovu. Students dressed in White & Gold Kerala Kasavu Saree, boys seemed quite comfortable in their mundus.

The first year students impressed the guests with the Kerala Tourism corner, presenting the highlights of Kerala Tourism and the replica of boat was appreciated by all. The traditional Onam Sadhya brought us a smile of satisfaction on our guest for the day.

31 EAST INDIA

Students of IHM – Shri Shakti celebrated the cultural heritage of our country. “Feast of East” theme lunch covered the states Arunachal Pradesh, Assam, Nagaland, Manipur, Tripura, Mizoram and Meghalaya to promote various cuisines, tourism, art and crafts and heritage in the presence of Indus- try stalwarts Chef Rajeev Nayan, Executive Chef, The Manohar, Mr. Zubair, Food Critics, Hyderabad Food Diaries & Mr. Krishnam Raju, Training Man- ager, Manosarovar The Fern.

GUJARAT

Navratri celebrations being the highlight of the Gujrati household. Vegetarian fare of mouth watering Gujarati delicious like Undhiyu, Dhokla, Khandvi, Khichdi Kadi, Basundi and Gulab Jamun were served to the invites. The students presented the catchy Garbha Dance in traditional Chani- ya-Choli, Kediyu and Dhoti. Painted earthen pots and gurjari embroi- dered fabrics were used to decorate the venue.

32 PUNJAB

The mention of Punjab da murghpindiwala, Tandoori immediately transports one to Paneer Tikka, Tandoori Gobi, the thought of delicious food and Dhaba Dal, Kadhi Pakodi, foot tapping Bhangara Music and Nukkad da kukkad, Murgh Dance.That is exactly what the Makhani, Sarso ka saag, Aloo students achieved with the theme Matar, Paneer Butter Masala, “Singh is King”. It was an honour Tandoori Roti, Makki di Roti, to welcome the team of officials Ajwani Paratha, Rumali Roti, from Telangana Tourism. The Jeera Rice followed by Phirnee décor team came up with colourful & Gajjar Ka Halwa. The and apt ambience. The production highlight being the students team had an elaborate spread with confidently handling the the most popular Punjabi Dishes. Tandoor and making Rumali The elaborate spread was definitely Rotis with confidence and ease. fit for a King!! - Lassi, Amritsari Macchi, Bhatti

33 Batch-AB of BSc Final Year Students with Executive Director, Director, Principal and Faculty

34 Batch-CD of BSc Final Year Students with Executive Director, Director, Principal and Faculty

35 36

CCFPP Students with Executive Director, BSc Second Year Students Director, Principal and Faculty with Executive Director, Director, Principal and Faculty 37

Batch AB of BSc First Year Students Batch CD of BSc First Year Students with Executive Director, Director, Principal and Faculty with Executive Director, Director, Principal and Faculty 38

Teaching Staff Administrative Staff with Executive Director, Director and Principal with Executive Director, Director and Principal 39

Lab Attendants with Executive Director, Director, Group ‘D’ Staff Principal and Admin in-charge with Executive Director, Director, Principal and HOD 40 FRUIT MIXING CEREMONY

Come November, Chef Vinay Kumar gets busy with his students preparing the assorted dry fruits and secret spice mix for the popular and much in demand, Christmas Plum Cake. The fruits are soaked for over a month so as to soften them & imbibe the flavor of alcohol and spice. Fruit mixing ceremony is a much-awaited occasion by all. The venue is decorated with the early Christmas theme. The fruits themselves are artistically displayed on the table. Well wishers and guests present were given a brief history on the evolution of the Christmas Cake as we see it today. With the desire to be more inclusive we invited the less privileged students of New Vision Foundation to participate in the Merry making Chef Thimma Reddy, Executive Chef, The Park, Chef Shivaram, Sous Chef, Taj Vivanta, Chef Tejeshwar Rao & Chef Vivek Reddy, Pastry Chefs from Taj Krishna & Chef Mohit Mishra, Executive Chef, Taj Vivanta added value to the program. Chef Vinay took the mike to explain the importance of the procedure to be followed. All our guests had a pleasurable time getting their hands dirty as the aroma of fruits spices and alcohol drifted in the air uplifting everybody’s mood. A delicious Hi-tea followed with Christmas specialties. On the spot orders were taken for the Christmas Cakes.

41 42 43 BLOOD DONATION “Self Development - Fellowship through Service” Under the sponsorship of Rotaract Club of Jubilee Hills, Hyderabad the Rotaract Club of Institute of Hotel Management Shri Shakti has been successfully undertaking numerous activities for the benift of society at large.

Record number of 112 Rotaractors were inducted into the “Rotaract Club of Institute of Hotel Management Shri Shakti” at the Installation Ceremony, Chief Guest Rtn. Malati Raj graced the occasion while Rtn. V. Murthy, President, Rotary Club of Jubilee Hills, administered the oath. Many Rtns. from Sponsor Club Rotary Club of Jubilee Hills were present to encourage the young Rotaractors.

Enthusiastic students came forward and donated blood to cater to the ever increasing demand for blood to the Thalassemia & sickle cell society.

Rotaract @ ihm shri shakti

44 Rotaractors also under took to encourage a more inclusive society by including underprivileged students in events like Fruit Mixing Ceremony. For Thanks giving, funds are raised to contribute a useful equipment and basic necessities to the students at N. V. foundation. This year a deep freezer and blankets were donated. The Rotaractors spent time with the students and arranged a delicious dinner for them.

Rotract was happy to host the women with a mission!! A determined Dr. Namrata Singh is riding her way through all of India to create the awareness about the Breast Cancer and Cervical Cancer. She addressed the Girl Students, Faculties and Staff at Institute of Hotel Management Shri Shakti with the aim to update the knowledge on the early detection of cancer causing symptoms amongst the youth and about the demographic life styles changes which are the issue of concern these days.

Mr. Dheeraj

Ms. Shriya

Rtn. Malati

Rtn. Murthy

DONATIONS AT NEW VISION FOUNDATION Rotaract @ ihm shri shakti

45 encouraging fraternity. the updated on trends the and directions inhousekeeping and Southern region were present. The was focus on keeping senior most housekeepers and EHK’s primarily from the Ms. Nirupama Patra, HOD attended convention the where South India Housekeepers Convention- Bengeluru and industry hotelbetween management colleges. Keeper ITC hotels addressed students the on bridging gap the anniversary celebration Ms.MeenuTognatta, Corp. House Ms. Nirupama Patra, HOD attended convention the and 2nd Young Housekeeping -Bengeluru CONVENTIONS and home hotels, function andstyle various contemporary flower arrangements for Ms. RevatiMacharla displayed of her skills artistic Ikebana FLOWER WORKSHOP STYLING practices of departments. the amongst young the students of changing the trends and through out year the with aim the of increasing awareness areactivities conducted being under PHA the Yuva banner, as Yuva Members of PHA from IHMShri Shakti. Various Srinivas, Life Member of PHA, eight students were enrolled Under guidance the of Ms.Nirupama Patra and Ms.Mary PHA YUVA these organic useful Bacteria products organicthese Bacteria which useful Gamyam Solutions explained usage the of waste without any smell. Mr. Amarnath from mixwithwhen water, decomposes human the cleaning agents form inthe which of bacteria housekeeping team were introduced to new keeping pollution the at low. Students and the minimum damage to environment the and We are introducing ways new of cleaning with cleaner place the is not practice anymore. the The mindset usual of using morethe chemical, laundry. and huge amount of water consumption inthe can bring remarkable reduction on energy explained about cleaning new the agents. Which to enlighten students the on topic. this He Diversely Indian Hygiene Ltd. Pvt., was invited Mr. expert line industry the Murali Krishna of andindustry its impact on triple the bottom conservation of and energy water in the As of part learning and awareness towards Environment Friendly Cleaning Agents SUSTAINBLE HOUSEKEEPING 46 displayed to students the could touch they which and feel. and bath linen. Different bed bathandtypes of linen were and yet maintaining right the whiteness and fluffiness bed of latest infabric discovery less takes which water for washing Privatemills Limited enlightened students the on their hotel Mr. section. laundry inthe Abhijeet from Raenco Huge water consumptions are biggest the for expenses any and bath linen Bed replacing traditional the cleaning agents Industry. inthe can replace chemical the compounds and are which fast SWACHATA PAKHWADA ABHIYAN Fern and Mr. Prabhu from Taj Vivanta. Housekeepers- Ms.Shalini of Mansarovar presencein the of Assistant Executive 365days undertake jobthey thankless cleaning brigade to acknowledge the ceremony and distributed gifts the to The Pakhwada with ended asmall students and workforce. the presentationssmall were the made to all and more environment habits, friendly To spread message the of Swachata star treatment from our students. Ronald Ross Institute received also 5 the surroundings. The heritage building cleaningthe of college the and its Enthusiastic students undertook Reduce, and Reuse Recycle. plasticsingle use and adopt of policy the litter”. pledged to also stop All usage of “I notthis. will litter and not letothers cleanliness and devote towards time oaththe -To remain committed towards The movementbegan by administrating Narendra Modi. for Swachata by Prime Minister Mr. Shakti were insync for national the call Faculty and students of IHM–Shri Ms. Nirupama Patra HOD 47 A Passion for Cooking Starts with Respect Highlight of the events was a splendid for the Ingredients. display of over hhv00 and above raw Food is about an interaction with the materials both natural that included variety ingredients. If you talk to them; they will of meats, fish, shell fish, vegetables, fruits, always tell you a story. dairy products, spices, herbs, condiments, It is a well-known fact that Ingredients fats, oils, cereals, pulses, sweetening agents and Raw material plays an Integral part and commercial products like convenience in the science of cooking and the end foods, pre-mixes, ready made garnishes, product largely depends on the quality innovative fillings, additives, aromas, of the various constituents used. Ihm flavours, food colours, food extracts, food Shri Shakti’s “Food Fundamentals” was preservatives, other essential ingredients dedicated solely to food ingredients, were also on view under one roof. making it the must-attend event for food The event was organized so that student and beverage professionals in the region. fraternity from the Culinary Institutes and A remarkable turn out of students, other Hospitality Colleges get acquainted Professionals and suppliers received with Spectrum of Ingredients available in rewarding knowledge, networking and the Terrine, as there is a saying “We see we exciting experience. remember”.

FOOD FUNDAMENTALS Students were divided into teams and each Quails, making it look like a real market. team was encouraged to visit local markets, Prime Cuts of beef, pork and lamb were well retail outlets, and fresh farms to procure the fabricated and presented with description ingredients. While this was truly an amazing and posters. The focal point was the stunning learning experience for students who on display of whole Turkey and Suckling Pig. their market visit learned about the purchase Avant Garde Collection of imported Cheese specifications and techniques, product mix, like Gruyere, Edam, Parmesan, Blue Cheese, quality checking, pricing and negotiations Brie were also show cased. and also detailed selection of the props for Simply Fresh , an farming company with displaying European standards and known for using Invitees were thrilled to see the exotic precise farming Techniques displayed an collection of fruits, Rare European vegetables, array of Farm fresh Lettuces like ice berg, spices and pulses in their whole form. Fats coral, romaine, butter head, oak and many and oils presented in glass jars and test tubes more elevated the ambience and the rare were truly intriguing. exhibit of Micro Greens like watercress, baby To add little more thrills to their experience spinach, collard, radish, beet, Mustard that was the display of live fish and live poultry astonished the visitors. birds like a country chicken, Duck, Fowl and 48 Edible flowers like Cornflower, linaria, marigold, A good life is combination of Pasta & Magic and with all Nasturtiums, Pansy, Snapdragon and viola were lined up logic the traditional pastas like cannelloni, penne, Lasagna, in way that left young chefs spellbound. Fusilli, Ravioli etc. And the Peculiar like cavatelli, The stone hand Mill displayed as the props for showcasing mafaldine and gemelli were framed up giving an aura of variety of cereals and flours was a novelty for the young. Italy. Variety of flours, millets, like kodo, Amaranth, finger, Whether you’re a coffee connoisseur or completely unfussy Pearl & many more … were presented in time honored about the manner in which you get your caffeine fix, there’s Hand woven jute bags. no denying that the smell of freshly-brewed coffee in the morning along with the display of coffee beans including green varieties stimulated the young minds. From the misty mountains of the Wuyi cliffs to Darjeeling’s land of the thunderbolts, restlessly procured leaves of extraordinary taste, making it one of the finest collections of both classic and flavored teas like jasmine, cranberry, was an invigorating one. An attractive display of Bakery Products like enhancers, preservatives, with flowcharts and scientific representations gathered lot of visual appeal and applause from Visitors and passers-by. Stressed spelled backwards is Desserts, but Last not the Least was the Splendid assortment of Sweeteners like flavored honeys, Jaggery powder, flavored sugars, Syrup’s was simply cherished And what was even more appealing was the bee shaped tags. Overall it was a truly an event that left all Flattered and Flabbergast. All that starts well ends well, as “Real food does not have Ingredients, Real Food is Ingredients”. Chef Nagender. Sr. Lecturer

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57 Entrepreneurship Club

If all started by attending the entrepreneurship training pro- We divided the students of 3rd gramme on the topic: “Train- year into a group of 4 or 5 in- er’s training programme on dividuals. Each team given a employability, entrepreneur- time of 5 days to run canteen ship and life skills”. Conducted they were allotted basic amen- by National Council for Hotel ities like work areas, prepara- Management in collaboration tion and mis-en-place area, with the National Institute for fridge, equipment’s, electricity Entrepreneurship and Small etc. Briefing of each team be- Business Development and En- fore they started the focus on trepreneurship, Govt of India. in areas like personal hygiene, It was aimed to develop bud- sanitation, concepts of HAC- ding entrepreneurs, to promote, CP, creation of smoke-free upgrade and disseminate the and non- alcohol free zone, knowledge of entrepreneurship grooming standards, S.O.P’s, thus promote entrepreneur- safety training were given. ship at the grass root levels. The main aim of entrepreneur- 12 teams participated and suc- ship development cell is to run cessfully completed the part a club by students on campus, time project with improving practice and promote entrepre- existing products, little inno- neurship also to explore entre- vation, proper planning and preneurship as a career option. organizing. With this project they are able to generate prof- To promote entrepreneurship it. Responsibility and the will- at the college level, we devel- ingness to take risks in order oped a small part time pro- to gain the rewards makes a ject undertaking.As a part of future budding entrepreneur . the project initial selection of students was our primary job. The students has an opportu- This year we selected the 3rd nity to hear Mr. Prosenjit, Pro- year students to run the college prietor of Absolute Barbeque cafeteria. They had to pay rent speak about his entrepreneuri- for venue on day to day basis, al journey. Site visits and dis- collecting resources, imple- cussion will be added on to the mentation of menus, market club activities in the near future. the product and acquire the manpower. The success of run- It will be our reward if we ning a canteen depended on the can inspire a few students to menu selection, food tasting, take up the path of entrepre- food preparation and manag- neurship and be job gener- ing the budget for purchasing ators instead of jobseekers. the items. It also inculcated the Culinary regards, responsibilities of individual, Y. Vinay Kumar. commitment, team work, risk Lecturer analysis, planning, organiz- ing, creating, skilled work, and partnership among themselves. 58 joined organization the as placement in our hands, we Shri Shakti with a campus As graduates from IHM– your side. can make tables the turn on your confidence and thathope within your knowledge and assure that youthem find will answers article, inthis but Ican you thatthe youall find will Now Iam not going to assure inwhatsuccessful Iam doing? I handle pressure? the CanIbe am Icapable of doing it? Can questions inmind, run which There a re always nagging these kitchen layout and an ambience challengethe of designing the in our interest best to up take limited it funds we decided was to follow our passion. With We four classmates decided hearts. their menus, creating satisfaction to restaurants, sessional serving guest the enters who satisfy the recipes by designed us, able to cooked by hadwhich food us, was of starting a restaurant were tired The riding. dream pay, it was just we which acycle was reasonable and was the so level The Chefs. entry work 59 K. Nithun K. Uday with us. our and food spending time are here sitting with us having end,the until and unlessyou plate and last the plate is never his last till is AChef best heart. andfood have from asmile the to our restaurant taste the challenge you to come down plate Weevery we serve. can satisfactionthe of eachand pressure and Yes success is it. Yes, we can handle the yes, we are capable of doing I can conclude by saying that HYDERABAD. by searching THELAGOON we succeded. You can find us was to create a brand which a risingto wave. be The idea our decided logo so choose ups and downs road inthe we date.key till There were many mind and iswhich our food to enter market the with our increase ourselves confidence, build something by we which was to prove ourselves, to ourselves and one the reason to create sustaining assetsfor clear was very The purpose customers and hearts stomach. satisfiedsale, we couldfill our included. This was pointour of standard garnish and costing we froze menu the portioning, days and sleepless nights later teachings. Many exhausting ofthinking you and your single day without passed ChanderRamesh Sir, not a throughflashed our minds, lectures infacility management suitable for our menu. the All Batch 2015-18 K. Ramcharan M. Sruthvik

Filling Hearts with Food Jobothon - 2020 “Right Job for the right candidate”

Jobothon – 2020 the successful 3rd edition was opened to students and professionals from Hospitality Industry. An impressive lineup of 50+ prime Hotels & chains, Airlines, Cruise lines, Retails & MNCs were present under one roof.

This mega event was inaugurated at the hands of Sri Panyala Bhoopathi Reddy, Chairman Telangana State Tourism Development Corporation in the presence of President HRATS Mr. Ashok Hemrajani, Dean Faculty of technology, Osmania University Prof. A. Ravindra Nath, Executive Director Ms. Satya Pinjala, Director Ms. Yamuna Ranga Rao and other invitees.

Chairman Telangana State Tourism Development Corporation Mr. Panyala Bhoopathi Reddy, addressed the students and conveyed his best wishes as this was a golden opportunity they will never get in their lifetime. He praised the management and Principal Ms. Anita Chandran and faculties for taking the initiative and organizing the event well for the benefit of the youth.

He spoke about the tremendous efforts being done by the Telangana Government to boost tourism and hospitality allied sectors. He was happy to see the Industry support as each and every 5 Star Hotel was present here along with Cruise Lines and Airlines.

President Hotels & Restaurants Association of Telangana, Mr. Ashok Hemrajani also addressed the students and wished them good luck and encouraged the students to continue working in this Industry as it is the one of the fastest growing Industry.

Dean Faculty of technology, Osmania University Prof. A. Ravindra Nath also urged the students to focus on higher studies, travel the world when opportunity arises and wished that more students especially from Hyderabad would participate in Jobothon – 2020. 60 “Right Job for the right candidate”

Jobothon attracted students from far and wide over 120 students came from all the way from Gurdaspur, Aurangabad, Gwalior, Chennai, Puducherry & Nagpur.

A deep sense of satisfaction was achieved by team IHM – Shri Shakti students included to see that so many passing out students could scene there best job for themselves. The feed back received from the recruiters and the participants also very encouraging.

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61 JOBOTHON STASTICS Opportunities 4449 Companies conducted Interviews Recruiters Students 948 122

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62 63 INDIAN STREET FOOD

How much ever one takes pride in eating in five star hotels. The thrill and charm of eating street food is beyond compare. Knowing fully well hygiene is compromised at such venues is a slight dampener of spirits. What better chance to enjoy guilt free, safe street food when it comes right at your door step. The second years put up a delightful of mouth watering popular stalls of Chatpata Bhel, Pani Poori, Ragda Pattiee & Vegetable Kathi Rolls and a whole line of tempting products. The whole experience was very enjoyable and a welcome change for all.

64 WOMEN EMPOWERMENT

Institute of Hotel Management basics of baking and continental We are confident that these Shri Shakti firmly believes that “If food. Thus enabling them to determined women will make you educate a Women you educate secure better jobs as household a better life for themselves and a Family”. cooks and setup small enterprises. their families. The eagerness to Women from the Urban Slum in For most of them this was the first learn and be independent and association with NGO – SAFA time they had stepped out from the confidence at the end of the were trained to cook commercially the comfort zone of their houses session was rewarding. popular Food Items, along-with and into a college. 65 WORKSHOPS SKILLS

LIFE

66 BARTENDING SKILLS

Commercial Convenience Foods

67 Excess”. ifconsumedeffects in tion benefits and Toxic about “Food Fortifica- These speakers focused Dept Endocrinology). SahayRakesh (Prof GuestChief was Dr. Food Fortification. The and NetproFaN on and P.G college, FFRC byized Madina Degree ference jointly organ- lini attended con the - Ms. Margaret Mrina- WORKSHOP WATER &WASTE MANAGEMENT IHM-Shri Shakti Faculities under went CLFprogramme the conducted by NCHMCT at Noida Campus FACULTY DEVELOPMENT SOFT SKILLTRAINING SOFT 68 DIGITAL MARKETING IF YOGA WAS A DESSERT, BOOZA WOULD BE IT. If you’re looking for a frosty delight on a sweltering day in Hyderabad, there’s no shortage of options hailing from all over the globe; you can have your pick of ice cream in a scoop or soft serve form, frozen yogurt, rolled ice cream, Italian gelato, shaved ice or Indian kulfi. But ever wished you could savor your ice cream slowly, without the treat turning into a runny melted mess!? Well, I’ll introduce you to Booza. The history of this ice cream is long and sweet. So what sets Booza apart from other ice creams!?? Besides its playful name and contrary to what many have erroneously deduced, it is not boozy ice cream, but a stretchy, toffy-like frozen treat loved and consumed by the countries in the Levant region. The creamy frozen treat’s origin can be traced back over 500 years ago to the Eastern Mediterranean’s Levant region, which includes modern-day Palestine, Israel, and Syria. For the most part, Booza is made with standard ice cream ingredients like milk, sugar and flavourings. However, instead of eggs to enhance creaminess and increase the ice cream’s stability, the ancient recipe uses mastic gum which is a resin that comes from the sap of the mastic tree in Chios, Greek Island. Cornstarch, which acts as a thickener in most conventional recipes, is replaced by Salep- flour traditionally made from orchid root found in Turkey. These are the two ingredients that give Booza its signature stretch. It is similar to Dondurma, a style of ice cream from Turkey that is equally as stretchy. The mastic imbues a nice piney flavour that pairs well with elements of rose and orange blossom waters. The process begins by pouring a liquid ice cream base with sahlab and mastic into a freezer drum. The drum serves as a mortar for a three-foot long wooden pestle, which is used to pound the mixture as it starts to solidify. Instead of churning the concoction slowly to remove air, the mix is alternatively pounded with large wooden mallets and pulled, stretched, and twirled by the confectioner. Also, unlike regular ice creams that are best between -20°C to -15°C, Booza remains stable at -11°C to -9°C, which allows the treat to be served at temperatures that bring out its full flavour and intensity and also allows the ice cream to thrive in higher temperatures so it won’t drip down your hand as quickly as you’d expect. Traditionally Booza comes in just one flavour — qashta, or “candied cream.” Though a cone is by far the most romantic way to eat ice cream, Booza is ideal without. Dip your spoon into the confection to pull out a long string of ice cream that can twirl and loop in like spaghetti. The dessert seems to dissolve on your tongue as quickly as cotton candy might, and the flavour lingers till you take the next bite. Wait no more as under the guidence of Chef Mario and Chef Dheeraj i have replicated it here in IHM Shri Shakti. SHALINI RAM 3rd Year 69 INTO THE LAND OF RISING SUN

A culinary and cultural tour of Japan. Our final year students got an opportunity to listen to Dr. Takali, as he shared the intricate feature of Japanese culture and the effect of modernization on the Japanese youth. Their food habits and influence of other nation on the Japanese eating habits. A Master Class on Japanese Cuisine by Executive Chef R. Nayan of the Manohar introduced the students to the nuance of Japan Culinary Culture. A small presentation followed by hands on training was a rewarding experience to all the young aspiring Chefs as they made the popular dishes from Japan.

“Sayonara”

70 GUEST LECTURES

Mr. Lionel Vincent, HR Manager at Trident Hyd; gave us insights about the group discussion and how to express our own opinion about the given topic

Mr. Shiv Mahapatrao Business excellence Manager at ITC Ltd., spoke Mr. Naresh Raju Asst. Sales on building a two way conversation and Marketing Manager at and scenarios. Radisson Hitec; gave the congregation details about the working, functions and prospects about the hotel in- dustry.

Ramu Vemulapally Area human resource director at TAJ Goa: explained the point of views of the interviewers and gave the pointers about their expectations.

Mr. Sunil Singamsetty, Senior TR; shared the details about the different rounds of the interview and the guidelines that could be used as steps for cracking the interviews

Mr. Bhavani Manish Shankar Dutta( Director Talent and Culture at Novotel HICC) and Mr. Sourish Bishnu Jana Associate Director L&D; gave a presentation on the steps we could use as guidelines for the interviews

71 nuances of fine dining. Faculties through them guided the by other their batch of students. French and were meal they served classmates cooked delicious 3course for students as one batch of their It was an enjoyable experience to put into practice dining etiquette’s. yearFinal students got opportunity the DINING ETIQUETTES BON APPETIT 72 ACCOLADES

Ms. Prerna won the 2nd prize in singing competition at IHM – Hyderabad.

Mr. Ashutosh won 2nd place in solo dance with his scintillating dance Mr. ShaleenSethia won performance in All India Competition the best poetry award in at IIAM, Vishakapatnam. mike competition held at Mr. Ashutosh won 3rd place in solo Mc Donalds. dance competition held in IIHM Gachibowli. Mr. Faisal won the 1st Prize in Rap battle in all India competition held at IIAM – Vizag and St. Francis College - Hyderabad

Ms. Shalini Ram and Mr. Siddharth participated in “Bakeli- cious’2020” at Ranjita Institute of Hotel Management and Cater- ing Technology, Bubaneshwar, Odisha and won a trophy for “Best Hygiene”.

Ex student Ms. Sharda Devi made her Alma mater proud as she received the Gold Medal from Vice President of India, Shri Venkaiah Naidu Garu for securing All India First Rank in M.Sc. in Hospitality Administration.

73 BRAVO

Sl. No Award Category Awarded To Student Name 1 Smt. D.T.Veni - Gold Medal Gold Medal B.Sc 3rd Year (Graduated - 2019 ) Ms. SHAIK KAREEMUNNISA TABASSUM (Highest marks in all 3Years) Silver Medal B.Sc 1st Year - 2019 Mr. GARIPALLY SAI VENKAT Silver Medal B.Sc 2nd Year - 2019 Ms. SHALINI RAM 2 Shri D Appa Rao - Silver Medal Silver Medal B.Sc 3rd Year (Graduated 2019) Ms. SHAIK KAREEMUNNISA TABASSUM Silver Medal C.C.F.P.P.- 2019 Ms. BOOSALA AISHWARYA & Ms. NISHITA AGARWAL 3 Chirec Public School Best All Rounder Gold Medal B.Sc 3rd Year - 2019 Mr. AGHA MOHAMMED ABBAS - 2019 - Gold Medal 4 The Manohar - Aspiring Hotelier - 2019 Trophy B.Sc. 3rd Year Mr. VARAD KULKARNI Silver Medal Food Production Personnel Mr. SIDDHANT MISHRA Chennuru Arun Memorial Silver Medal F&B Service Personnel Mr. RISHAB SINGH 5 Award for Academic 2018 - 2019 Silver Medal Front Office Personnel Ms. BHAJE YASHASHRI RAJENDRA Best performer in Core Subject . Silver Medal Housekeeping Personnel Ms. PRERANA SANTWANA NANDA Cash B.Sc 1st Year (1st in Class) - 2019 Mr. GARIPALLY SAI VENKAT Cash B.Sc 1st Year ( 2nd in Class) - 2019 Ms. K. SAI ABHIGNA Cash B.Sc 2nd Year (1st in Class) - 2019 Ms. SHALINI RAM Cash B.Sc 2nd Year (2nd in Class) - 2019 Ms. BHAJE YASHASHRI RAJENDRA Shakti Academic Excellence Cash 6 Cash B.Sc 3rd Year (1st in Class) - 2019 Ms. SHAIK KAREEMUNNISA TABASSUM Award Cash B.Sc 3rd Year (2nd in Class) - 2019 Ms. RAAM RAJU NAMRATHA Cash C.C.F.P.P. (1st in Class) - 2019 Ms. BOOSALA AISHWARYA Ms. NISHITA AGARWAL Cash C.C.F.P.P. (2nd in Class) - 2019 Mr. KORLA LAKSHMANA MURTHY 7 Budding Hospitality Leaders Trophy Ist year B.Sc - 2019 Ms. SURATHU AISHANI Promising Hospitality Leader Trophy IInd year B.Sc - 2019 Mr. KALLA VINAY Mr. GARIPALLY SAI VENKAT Emerging Hospitality Leader Trophy IIIrd year B.Sc - 2019 Ms. SHRUTI SINGH DEO 8 Late Smt. Kanta Chhatwal Memorial Cash Award B.Sc 3rd year Ms. SHAIK KAREEMUNNISA TABASSUM Cash Award - for Securing Highest Mr. SADASHIVAM KANNAN HARAN Marks in Facility Planning (2019 Pass Ms. SHILPI RAWAT out) Prize Service (3rd Year) Ms. TAANVEER MEHROON HUSSAIN Catering (3rd Year) Mr. MATHPATHI AAKASH KUMAR House Keeping (3rd Year) Mr. A. ADITYA ODC (3rd Year) Mr. KAUSTAV KUMAR 9 Best Committee Member - 2019 Cultural (3rd Year) Mr. ASHUTOSH TIWARI Front Office (3rd Year) Ms. BARU RUTHVIKA Sports (3rd Year) Mr. S. AMITHESH Audio Visual Mr. CH. SAI CHARAN Training & Placement Mr. SHARMA MAHAVIR PRAVINDUTT Prize Ist year B.Sc Mr. ABBURU SAMRIDDHI RAVI KIRAN IInd year B.Sc Mr. N.C. SAMBHAV 10 Best Attendance - 2019 IIIrd year B.Sc Mr. MUNDRA RAGHAVENDRA RAO C.C.F.P.P. Mr. CHIDURALA MAHESH Prize Ist year B.Sc Mr. GOTMARE SOHAM AVINASH IInd year B.Sc Mr. A. PAWAN KALYAN 11 Best Groomed - 2019 IIIrd year B.Sc Mr. RAMA KRISHNA RAJU ALLURU C.C.F.P.P. Mr. CHIDURALA MAHESH

74 THE RIPPLE EFFECT

Institute of Hotel Management Shri Shakti has been like a second home to all of us. We hold beautiful memories in our hearts as we grew into young adults, from the awkward teenager when we joined the course. Learning, laughing, fighting all the way, many heart breaks and new friendships were developed deep bonds formed.

It was our seniors and super seniors who impressed upon us, we saw our seniors soar reaching the stars, we have learnt a lot from them. One of the most important life lesson we got from them was the pleasure in giving back.

While this word giving back sounds very big, but when compared with what our college has taught us, results in what we are now. What we are taking back with us is bigger than anything. Thinking about our juniors and adding one star to the galaxy of IHM – Shri Shakti, we the batch of 2016 – 2019 contributed towards the wall mounted fans in our Little India making the place more comfortable and a chill zone during the break times.

Along with our faculties who strive to ingrain the right qualities in us. The silent and behind the scene team is of the support staff, they are constantly working to ensure the labs are in order and the premises is maintained. As a small token of appreciation,we surprised them with Sarees & Kurtas.It was really fulfilling to see that such a small gesture put such a big smile on their lips. Tabassum Batch - 2016 - 19

75 THE MAGIC OF IRANI CHAI -A Special Flavor of Hyderabad Hyderabad has an interesting Food hours and later to which chunks of History. Given its composite cul- mawa or khoya is whisked in and ture, many influences have shaped cooked to make the milk even tast- its cuisine. A city of Qutub Shahi ier and thicker. The Irani chai is fi- and Asaf Jahi history-with a nawabi nally made by mixing the thickened culture, a vibe and dialogue which mix to the decoction. Powdered make it unique in India. The cuisine cinnamon or green cardamom can of Hyderabad and its surrounding be added for flavoring when brew- areas has Persian, Mughal, Turkish, ing, sugar can be added for Sweet- Marathi, Andhra, Telangana and ening. Marathi Influences. Recently the city has been selected by UNESCO Chit Chat over a Chai for the title of ‘Creative City of Gas- tronomy’ The city has many items In a continued efforts to find out he bought the Niloufer Café on its interesting menu of Food more about legendary Irani Chai business, including the premises. items and beverages. Biryani, Hal- and to know the current trend of After buying the Café he started eem, Nahari, Paya, Mirchi ka Salan, ‘Branding Tea’, we met Mr Shashank concentrating on the Osmania Pathhar Gosht, Bagare Baigan of Café Niloufer. We would like to Biscuits. And the café became and different types of Kebabs and thank him for entertaining us and very famous for Irani Chai and Breads. Among beverages is highly sharing valuable information about Osmania Biscuits. mentionable the “Irani Chai” which Avantika : What is the significance is a Favorite with all Hyderabadis their journey through time. and visitors to the city. The Hotels, of the name Niloufer? Avantika : Hello Sir I am Avantika restaurants and “Irani Cafes” in Shashank : As dad worked in and around the city serve it to Tea and this my colleague Cyril Ankit, Niloufer and has grown to be Drinkers. The tea was brought to we are here from IHM Shri Shakti. one of the successful people in the Indian Sub-continent by Zoro- We would like to interview you as we Hyderabad, it is very sentimental astrians Irani immigrants to Brit- heard about you taking the famous for him and we respected that. ish India in the 20th Century, who Irani Chai to the next level. More so Cyril : We would like to know originally opened the cafes in Hy- as Niloufer Café’s Irani Chai is one about your life journey, did you derabad. of the best in Hyderabad. always know you will join your Cyril : Good Morning Sir, would The Tea is accompanied with Os- father in business. mania Biscuit or Twist Biscuit, two like to begin at the beginning, could Shashank : When I was doing my other favorites. The recipe of the you please give us a brief history of schooling my father use to tell me Tea is an elaborate one and not like Niloufer Cafe. that I should never enter into his the ordinary Tea which one makes Shashank : I think it was in 1972, business as it was never ending quickly at home. The Tea is sweet my father came to Hyderabad and hardwork. Once I finished my and creamy, and the color of the worked in the textile industry for engineering he suggested that I Chai is a unique shade of Brown. 3 years. After that he felt if he enter the business,as there should Folklore has it that the Irani Café worked in food industry, he would be someone who should takeover owners each have their own secret get accommodation, food as well as the business and take it to the recipe, however there is a common salary and decided food industry is next level. I wasn’t interested at method of making this brew. the best one. So he joined Niloufer all. What will people think about Recipe of Irani Chai Cafe as a trainee, actually as a me. He studied so much and now helper. He was a quick learner, he is sitting at the cash counter in Ingredients-Tea Leaves, mawa or very honest and he always believed a Chai Shop. I actually wanted to Khoya, pure milk. Khoya is pre- in hardwork. Within 3 years he pared by simmering large quanti- go to USA to pursue my higher became a Manager. The Senior ties of milk in pans for several hours studies. Now I really feel glad until all the liquid has evaporated. Manager made him an offer, it was a about the decision my dad forced daily basis offer. For example every upon me. Preparation-Add Tea Leaves to day for achieving a specific target I’ve completed my Engineering in water and boil till it becomes a de- he would pay him extra. Working Electronics and Communications coction. In a Separate vessel pure hard like that One fine day in 1991 and MBA in Operational Sciences. milk is to be boiled on low flame for 76 Where I learnt about how to reduce the wastage? milk and the decoction. standardize the backend process Shashank : What we do is we make Avantika : So where do you get tea related to any Manufacturing the products in batches. Say there powder from ? business. In 2011 when I joined the are 300 buns that are to be prepared Shashank : We blend our own tea business it was very small with a we split into 5 batches of 60 each. powder . manpower of 40 – 50 employees. We Avantika : Do your Chefs decides Cyril : Oh Nice ! use to run a small bakery with Irani the menu served at Niloufer Cafe? Avantika : What are the Chai and 2-3 varieties of cookies Shashank : Talking about the accompaniments that you serve and some cakes. It almost took a Chefs, whatever the products that with Irani Chai? year to completely understand the are in Niloufer, the recipes were Shashank : Osmania biscuits are business and to understand the standardized by my dad. He being exceptionally good with the Irani customer behavior. More so as I a Chef he has a vast knowledge Chai. If you are going with the wasn’t from this Industry. Once I about kitchen specially baking. understood the business I realised It took me a year and a half to the scope of expansion. It was my understand the recipes and the to dream to take our café to the next gain the actual baking knowledge. level. First I learnt the backend In the premium lounge we took process. I began by ensuring every the support of the Chef Nilesh department is headed by one or two Karkhani. supervisors and then streamlining Avantika : How do you manage all the backend processes. As it is a to maintain the same taste and centralized business, for every new consistency of the tea ? product launch or any purchase we Shashank : There are 2 processes needed my dad’s approval. It was for maintaining it. One is classic chai then butter almond important every department must manually doing it and the other cookies are the best. be headed by a person who knows is mechanization. Manual Cyril : How is the competition in and follows the ethics. Niloufer is standardization is very strict for this business? known for serving fresh. We bake example if you have to put 5 gms Shashank : See Cyril, if it is a food daily and we serve only FRESH. of tea leaves you should put only industry there is competition Previous days products are never 5 gms not a gram more or less always. Its not like when a new served the following day. and since I joined the business brand opens we need to maintain Cyril : Sir, when you came into the 80% consistency is maintained by the quality and beat him in the business were you only in the cash manual standardization. competition. If it is a food industry counter or you dealt with all the Cyril : What is the secret ingredient you should maintain it lifetime and departments? of your chai? also there are many other strategies Shashank : Because Niloufer is Shashank : It is love and passion that come. So if you have the famous and the walk-ins are high for making chai. capacity and love to manage things being at the cash counter for the Cyril : But no one matches your daily then no one can defeat you in very first time is very difficult. I taste. your field. started as a purchase manager and Shashank : Everyone has passion Cyril : Sir, what about expansion ? I gathered knowledge of procuring and love for making chai but How did you get an idea of opening the finest raw material. That was maintaining the consistency of a Premium Lounge? my first step and then I worked as passion and love for making chai Shashank: See Cyril tea is not taken a cashier for 4 years. I used to work from morning to evening is very into the next level in India because for around 8-10 hrs as a cashier and difficult and we are very good in in the mindset of most of the later in the bakery I used to work that. I insist you guys taste our chai Indians tea is to be served on the for around 6 hrs till I mastered the before leaving. footpaths, tea stalls etc. I thought if entire process. Cyril : What is Irani Chai ? coffee is taken to the international Cyril : What do you do with the Shashank : When you say Irani level like what starbucks has done leftover products? Chai it’s a different process. You why not tea? Our first outlet is Shashank : We discard it. Before take equal amount of water, sugar Café Niloufer Irani Chai and the discarding we make a report of the and tea powder and DUM it. 2nd one is Café Niloufer Classic days wastage we analyses it and Avantika : Why do you dum it sir ? Chai and in that we serve classic ensure that we have less wastage Shashank : Just because not to lose Hyderabadi chai. In the first outlet the next day. its flavor. So once the decoction is we serve a cup of tea for 14/- and Avantika : How do you plan to ready it is served with half a cup of in the 2nd one we serve it for 30/-. 77 It was fine even if it is 30/- and the Shashank: Since the beginning not mandatory to check their outlet was air-conditioned. But Niloufer Café was only into chai background according to me. it was difficult for the families to and Hyderabadis have a craze for We focus on taking people from come so I got an idea to open a Chicken biryani and Niloufer Café NGOs because they are trained in premium restaurant. As people serves only vegetarian. Continuing hospitality service and production. go to a high-end coffee shops they in the same expertise is better than Cyril : Anymore plans of expanding will also visit high-end tea shops. entering into a whole new field of your business? At that time there was no premium cooking. We are only into making Shashank : It would take another 3 tea shop that was serving authentic chai and baking cookies. Cooking or 4 years to expand because we are chai. There were tea shops which food is a whole new path. To let still in the phase of standardizing were selling green tea, caramel tea, the guests have a variety of taste we the lounge. exotic teas but no one was selling also have a touch of Mexican and Cyril : Thank you so much for the authentic Hyderabadi chai. Italian dishes like the garlic breads spending your valuable time with That was the time when we came which is again baked. The only item us sir. up with Café Niloufer Lounge. that is cooked in our Café is Pasta. Shashank :Its my pleasure. Thank Cyril : Sir, you know that Avantika : Where do you recruit you and best of luck. Hyderabadis have a craze for your Chefs and service staff? Is that biryani , didn’t you ever get a previous experience important? Avantika Singh thought of making and selling Shashank : See, when you have Cyril Anikth biryani. your own standard recipe it is 1st BSc

78 ASTRO DIETICIAN Source: www.speakingtree.in We all know we should eat better, coffees, but that is the worst thing monds and sunflower seeds. Avoid but what, exactly, does that mean? for them. They need to eat green spicy food, and dairy products. Understanding your strengths and beans, peaches, plums, spinach, weaknesses through Astrology can oranges, grapefruit, grape juice, Virgo help you choose healthy eating raisins, apples, lettuce, cauliflow- Virgos need to eat strategies. Next time you’re decid- er, carrots, celery, tomatoes, vegan foods that sup- ing what to put on the dinner table, yogurt, almonds, cayenne, garlic, port the nervous turn to our astrological food guide ginger, broiled fish, shellfish, and system and lower for personalized recipes based on wild rice to keep their nerves in intestines. Avoid- your sign. order. Avoid coffee, root vegetables ing dairy products such as milk and Aries (e.g. potatoes and radishes), yeasty ice cream from the diet might be a foods, and refined sugar. Aries natives are good idea. They also need plenty of ruled by the Fire el- fiber and good Omega fats (to sup- Cancer ement, which means port their busy brains) in the form they need to avoid hot Crabs need diges- of avocadoes, eggs, canned fish, spicy foods, as they tive support so they and fresh seafood. Whole grains get heartburn easily. They need to need to stay away and cereals, oats, fruit salads, fruit eat cooling foods that support their from foods that cause juices, lemon juice, bananas, or- livers and kidneys, such as beans, gas. They need to anges, leafy greens, vegetables with brown rice, lentils, olives, lettuce, eat foods high in calcium like egg spices, sprouts, soups, teas, and cucumber, spinach, veal, floun- yolks, yogurts, oysters and water- almonds. Avoid rich and heavy der, figs, apricots, pumpkins, and cress. They love alcohol and sug- foods, and chocolate bananas. This sign also needs lots ar, but that is the worst thing for of calcium so they should include this sign that easily gains weight Libra kale or dairy in their diet. Avoid and develops galls stones. Wheat, Libra This air spicy food, salt, and alcohol whole-grain rye, rice, oats, fruits, sign needs to eat bananas, steamed vegetables, broc- foods that sup- Taurus coli, cabbage, cauliflower, toma- port their nerv- toes, beets, pumpkins, cucumbers, Taurus natives are ous system and seaweed, beans, and natural sugars. ruled by the Earth el- prevent mood swings. They need Avoid oily foods, salt, sweets, and ement in Western as- to avoid alcohol and coffee. They refined sugar trology, which means need to keep their blood in balance that they need to eat to so they do best on a high alkaline support the thyroid. They need to Leo vegetarian diet that includes foods use iodized salt. Celery is a good Leos are ruled by like peas, corn, spinach, raisins, al- snack for them. They also should the Fire element monds, brown rice, and oatmeal. eat foods that prevent weight and they need lots They should also eat seafood to get gain and diabetes, like horserad- of carbs to fuel their Omega 3 acids. Whole grains, ap- ish, cranberries, asparagus, beets, busy lives. A low ples, grapes, strawberries, steamed cauliflower, cucumbers, spinach, carb diet is out. It is suggested that vegetables, tomatoes, peas, carrots, onions, radishes, pumpkin, nuts, they drink goat’s milk, which is full nondairy cheeses, vegan yogurt beans and Swiss chard. Avoid rich of whey protein and keeps them and nuts. Avoid alcohol, carbonat- and heavy foods, and excessive energetic. Their hearts and nervous ed beverages, yeasty foods, and re- amounts of carbohydrates systems function best eating rye fined sugar. bread, figs, lemons, peaches, as- Gemini paragus and egg yolk. They need to Scorpio watch what they eat to stay healthy This air signs need to Scorpio This wa- – especially liver. Whole grains, eat foods that support ter sign needs rice, root vegetables (e.g., pota- their lungs and nerv- to avoid alcohol toes, carrots, and radishes), spin- ous system. Most of and drink at least ach, broccoli, bitter greens (e.g., them love colas and eight glasses of kale and mustard greens), nuts, al- 79 water a day to stay healthy. They tory system. For this reason, you foods that support their blood, like sexy foods, especially foods should avoid sugar. Aquarians love liver and brain functions. As with healthy cholesterol and zinc, colas and cakes but it is the worst they are also ruled by Neptune, such as oysters, snails, figs and thing for them. They need to keep their downfall is eating or drink- avocados. They can control their their blood sugar in balance by eat- ing too much while socializing. moods by eating black cherries, ing ocean fish, lobster tuna, spinach, They need foods rich in iron and cottage cheese, onions, watercress, corn, almonds, walnuts and pears. protein like lean beef, lamb, egg parsnips, and asparagus. Fruits, Apples, oranges, pears, steamed yolks, oysters, kidneys, whole- bananas, black cherries, coconut, vegetables, cabbage, celery, car- grain cereals, barley, dried beans, steamed vegetables, green salads, rots, tomatoes, broccoli, soy yogurt, beet tops, spinach, onions, let- leeks, cauliflower, onions, radish- nuts, dates, figs, cayenne, garlic, tuce, raisins, and dates. Wheat, es, tomatoes, asparagus, cucum- ginger, and protein bars. Avoid cof- rice, oats, fruits, apples, grapes, bers, beets, beans, lentils, and al- fee, yeasty foods, and refined sugar oranges, lemons, peaches, plums, monds. Avoid oily foods, yeasty steamed vegetables, seaweed, foods, salt, sweets, and refined Pisces beans, dates, and natural sugars. sugar Pisces natives are Avoid coffee, oily foods, yeasty ruled by the el- foods, asparagus, salt, sweets, Sagittarius ement of Water, and refined sugar Archers need to eat which means that food that supports they need to eat their livers. They need to avoid over- eating as they are Are you ready for a future Abroad??

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ruled by the Air element that sup- ports the circula- 80