Editor-in-Chief

Prof R. K. Bhandari Editor

Dr. Rachna Chandan Production In-charge

Mr. Mohan Jain Students Editors Team

Mr. Aditya Kr. Tiwari (ThirdYear) Mr. Aditya Mittal (Second Year) Mr. Avinash Kaushik (Third Year) Ms. Nehal Agarwal (Second Year) Mr. Sohail Saifi (Second Year)

Mission Statement

The essential purpose of the Newsletter is to reinforce and allow increased awareness and knowledge regarding hotel innovations and technology for diverse readership including alumni, faculty, students and parents.

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Message from the Editor-in-Chief

Dear Reader, I wish good health to you and your family members. These are unexpected and challenging times. The Covid-19 has impacted hospitality industry and economy in a big way all across the world. It has taught us a lot and has shown us different perspectives of life too. I am hopeful that very soon, we shall be back in the stage again.

I congratulate entire editorial team of YUVA for their efforts in encompassing all relevant and timely catch of the situations to make it more relevant. This will certainly help in adding value“ to our” ethics, knowledge and skills.

I also congratulate all of you for making us feel proud again as Ranking of India Today's Best Colleges Survey 2020 has ranked BCIHMCT at number 6 amongst the top colleges of Hotel Management in the country and also at number 1 in the Category of Emerging Colleges of the Century.

We are making all out efforts to continue with the institutional activities. I wish to assure you that we all are extremely careful and concerned about our students learning & training, career and wellbeing. We are working hard on these issues and trying to provide best possible education for each one of you in such constrained’ environment.

Never stop learning as life doesn strive for adding value to their knowledge and skill. ’t stop teaching…One should continuously

Stay healthy and stay safe.

Prof. R. K. BHANDARI Principal, BCIHMCT YUVA : E NEWSLETTER | BCIHMCT 2

BOOST FOR TOURISM INDUSTRY IN INDIA

BY- Nehal Agrawal (2nd Year) The Indian tourism and hospitality industry has emerged as one of the key drivers of growth among the services sector in India. Travel and Tourism is among the sectors most affected by this crisis but at the same time, Tourism can also be an integral part of the global recovery efforts. It is also a potentially large employment generator besides being a significant source of foreign exchange for the country. In the COVID 19 aftermath, countries will need to realise a new reality of the tourism and travel industry and make all efforts to shape the sector accordingly. Tourism Businesses will require a re-thinking of how they will operate in terms of hygiene, health and safety to ensure safety of their clients and staff.

For this, the Indian government has realised the country's potential and taken several steps to make India a global Tourism hub. Some of the initiatives planned to boost tourism and hospitality sectors are:-

 Dekho Apna Desh Webinar The Ministry of Tourism in India recently launched its “Dekho Apna Desh” webinar to offer tourism virtually. It is intended to provide an in-depth knowledge on several destinations in India alongwith information about the heritage of India. The first webinar took place on April 14, 2020. A total of 61 webinars took place and covered showcasing the diverse and remarkable history and culture of India including its monuments, cuisine, arts, dance forms, natural landscapes, festivals and many other aspects. The Union Minister for Tourism and Culture said that the series of webinars shall be an ongoing feature.

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 Audio Odigos Ministry of Tourism launched Audio Guide facility App called Audio Odigos for 12 sites in India (including iconic sites). It contains an inbuilt map of site for a smooth navigation during tour of the site and also offers verified content, with visuals & voice over support. Listeners will be offered various versions of history such as Podcasts, Synopsis and Detailed History. The audio can be chosen in their preferred language & version of history. It is available for download on all Android and iOS supported mobile phones.

The 12 sites in India include (Rajasthan), Chandni Chowk, , Purana Quila and Humayun’s Tomb (New Delhi), and Taj Mahal (), Somnath and Dholavira (Gujarat), Khajuraho (Madhya Pradesh), Mahabalipuram (Tamil Nadu) and Mahabodhi Temple (Bihar).

• Under Budget 2020–21, the Government of India has allotted Rs 1,200 crore (US$ 171.70 million) for development of tourist circuits under Swadesh Darshan for eight Northeast states.

• Under Budget 2020–21, the Government of India has allotted Rs 207.55 crore (US$ 29.70 million) for development of tourist circuits under PRASHAD scheme.

• In 2019, Government reduced GST on hotel rooms with tariffs of Rs 1,001 (US$ 14.32) to Rs 7,500 (US$ 107.31) per night to 12% and those above Rs 7,501 (US$ 107.32) to 18% to increase India’s competitiveness as a tourism destination.

Source https://www.ibef.org/industry/tourism-hospitality-india.aspx YUVA : E NEWSLETTER | BCIHMCT 4

PERCEPTION TO PERSPECTIVE

BY- Aditya Mittal (2nd Year) We all have thought in our lives about hotel management as a career but some where we have this feeling that what will happen after choosing a career like hotel management, like what is the future in this career, what all we can do in it. To answer this, our alumni and seniors who are doing great in their career have shared their views so that we have a perspective.

Firstly, I would like to share the views of Mr. Lakshay Marwaha who is the alumni of our college whose thoughts were to excel in the field of hospitality industry where he could apply and develop his skills with fast faced and innovative company to pursue a challenging and rewarding career helped him to set his goals high because of which he is currently working as an OCER in THE OBEROI’S TRIDENT JAIPUR.

Secondly, I would like to give an example of chef Mayank Kumar who is an alumni whose thought about this career was not just to make food in the kitchen he saw the hotel management career as a full package of management and technical skills which could actually help us in many ways. While talking of him I would like to share some of his achievement in his career so that you could relate with us that why his words should be taken into consideration. He is titled as chef extraordinaire 2020 organized by golden crown, winner of state level in India skill, runner up in north regional India skill; he was also entitled as student of the year by our college and many more.

According to him the course of hotel management provides us various opportunity it is the matter of fact that we should grab it. he is been selected as an OCER in the OBEROI by due to pandemic situation he could not start his work now as he is waiting for his work to get start but as other, he didn’t stop wait for his chance as he said this career gives us ample opportunity and by following his own word. He started a business of helping other who are the starters in this industry by consulting them and he have also started taking classes on how to run bakery business from home during festive season and other occasions. Some of us might have thought about it but he did it.

This career is all about grabbing knowledge and applying it in the practical life and by thinking practically our seniors like Mr. Saurav Yadav who gain his working experience from VIVANTA by TAJ and le meridian came with the idea of not sitting idly at home attending classes having a career goal is also an important thing as he is planning of having a hire qualification in this career with his job as he is in the last year and now it’s the time to follow his goals in the hospitality industry.

All these are the different perspective of our seniors who are the part and some are going to be the parts of the hotel industry and by having such great opportunity in this career which are still not explored out I think having a career in this is a great option that we could choose for ourselves.

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HOME DESTINATION TO TOURISM

BY- Aditya Mittal (2nd year)

Indian tourism is currently facing a hard time during the covid-19 pandemic as we all know. But since the unlocking is done once again tourism industry is growing and is strengthening by have all the safety for covid-19 on its side. Meetings are held on this and the Indian government.

On Mann ki Baat forum prime minister MR. NARENDRA MODI came up with several facts which helped our industry like having the virtual visit to the museum of new Delhi as they are opening 10 virtual galleries for the people who want to stay at home but wants to know more about the cultures, traditions and sculptures of India. These 10 virtual galleries are giving the facilities of having a tour in the museum while sitting comfortably at your home, by this not only we are sharing the heritage of India we are keeping it safe by conserving them.

Not only this, during this time we should focus on promoting our cultures in the world and Jonas masetti also known as vihvanath playing an important role in this as he gives lessons of get in an organization Vishvavidya, brazil. He is giving online lessons and podcast explain the culture to over 1.5 lakh people in 7 years.

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According to me India is the country with is famous for its culture and this is the reason why people from other country wants to come and visits. According to the tweet of the chief minister Mr. Jairam Thakur Himachal Pradesh is reopening for tourist by following proper SOP’s for the covis-19 pandemic.

Looking forward our e-tourist visa facilities are been extended to 166 countries. By all this I am sure that our tourism industry will grow as time passes by and we will see great number of tourist on the street when the pandemic get over.

Sources: https://tourism.gov.in/ , https://twitter.com/jairamthakurbjp YUVA : E NEWSLETTER | BCIHMCT 7

EXCOGITATING FUTURE OF INDUSTRY BY- Sohail Saifi (2nd year) In the hospitality industry Today we are facing major issues covid-19 because of the pandemic industry was shut down and industry had to face major loose but after some time government announced to open the industry again and now industry try to recover and as we I know that There is a wedding season and it is a big opportunity for all the hotel industry to generate a revenue by weddings through booking of banquet Because this the biggest source to generate a revenue in And the industry are trying to recover by following the government standard of procedure for the hotel industry and for the sum of the hotel I am presenting an example of the Oberoi group of hotel As they are presenting themselves in the industry by following the standard of procedure made by the Government of India to stop the spread of COVID-19 pandemic and still continuing their business in the hospitality industry so following are the standard of operation followed by the oberoi group of hotel

 In public areas like door handles, elevator buttons, counter tops, table tops, railings, etc. are cleaned continuously using a sanitizer/ disinfectant. These practices are also in place in guest rooms during the morning housekeeping service and at turndown in the evening.  Masks and disposable gloves are being worn by all team members at all times and changed frequently. Housekeeping staff use fresh gloves for every room they service.

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 Sprayer with professionally identified chemicals is being used to disinfect the hotel entrances, employee entrances, as well as various public areas.  Restaurants and seating in the lobby have been reconfigured to ensure safe distances are maintained between guests.  Protocols are in place for staff in the kitchens, restaurants, in-room dining, business centres and banquet halls to sanitize their hands every time they serve food or touch food related items.  Temperature readings of non-resident guests are taken at the entrance of the hotel. Temperature readings of resident guests and team members are also taken once a day.  Updated and detailed cleaning checklists, including the use of professionally identified chemicals and agents for all areas, including laundry, are being followed and monitored closely.  A guest check-in self-declaration form is in place which covers COVID-19 symptoms. Any guest who indicates these symptoms is required to undergo a medical examination prior to check-in.  All supplies and materials are sanitized before being admitted into the hotel premises.  If any of the parameters for our guests or colleagues are not normal, a medical examination and medical assistance are provided immediately.  Correctly formulated hand sanitizers are in place in all guest rooms and at all public spaces and include the entrances, lobbies, corridors, business centres, cloak rooms, etc.  Professional agencies and doctors are on standby for sanitization of all areas should be there anyone detected with a positive sign of COVID-19.  Our cars are disinfected after each use, as is luggage, before entering the hotel.  Detailed Standard Operating Procedures are in place in case of a positive COVID-19 diagnosis where a guest or a colleague needs to be quarantined.  To ensure all standards and protocols are adhered to; each hotel has a dedicated Hygiene and Safety Manager.  Our guests have been extremely appreciative of the measures we are taking for their safety. Equally our colleagues have welcomed these initiatives, with none of our team members testing positive for COVID-19.

This way I can assure you that there is a bright future in hospitality industry and there is lots of opportunities for the employees of industry as well as pursuing students and there is also a good career for that students who want to make their career in the hospitality industry

Source: https://www.oberoihotels.com/covid19-update/ YUVA : E NEWSLETTER | BCIHMCT 9

INSURRECTION IN HOSPITALITY INDUSTRY By Sohail Saifi (2nd Year)

In this modern era, we are facing lots of difficulties as we know COVID-19 is a problem and a major one in the hospitality industry the hospitality industry. As it is suffering because of the COVID-19 and lockdown of in the country which prevented people from moving from one place to another and also made social distances from each other that caused considerable damage to the tourism industry. This is why the tourism industry too suffered heavy losses.

Similarly, the entire industry suffered heavy losses due to the government‘s regulations that led to its shutting down of business itself, causing a lot of loss to the business. In the meantime, a hotel chain called the lemon tree, which is a part of hospitality industry made a huge investment in bringing a big revolution by launching a new chain in the heart of city .

The hotel features 61 well-appointed rooms and suites which are both contemporary and stylish while still reflecting a touch of the city’s heritage in the artefacts. with delicious dining and Refreshing recreation options run by the hotel restaurant and bar, overlooking the historical Jhansi Fort, Rani Mahal, Jhansi Museum, and the Barua Sagar Fort covering all the facilities from room to entertainment this hotel is a 5-star quality.

At the end I think that this industry has a vast future with so long glorious culture and hospitality.

Source: https://www.lemontreehotels.com/jhansi-hotels.aspx YUVA : E NEWSLETTER | BCIHMCT 10

REDEFINING CLOUD KITCHEN By Aditya Tiwari (3rd year) With the hospitality industry hit hard by the pandemic, the industry is facing a nightmare. Even with the government applied unlocks, it is seen that the restaurant industry is still facing losses in sales and capital. In COVID people are lock down in their house. Instead of going to restaurant people started ordering food from home and there is lot of burden on cloud kitchen so some entrepreneurs come with idea of shared kitchen. Which increase the restaurant working hour? Shared kitchen is a certified commercial kitchen in which individuals or businesses prepare value-added food products and meals, usually paying an hourly or daily rate to lease a space shared by others. Shared kitchen is one of the biggest hit concepts globally, but in India no one has actually heard of it or has experimented with it. What the share kitchen does it lower the cost restaurants.

If you want to open restaurant in the same location as there were the same revenue you have to pay double the cost compare to open new restaurant because first restaurants don't have to pay for decoration, equipment’s and also, we can offer lower rent because we get a lot of space in a unit prices lower than rent in a smaller space. As if you gone to be an open a restaurant it will cost with all labor, equipment, decoration and on theme design to licensing of the restaurant. In shred kitchen we do not require, equipment, decoration all these but the license that can easy to obtain.

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In world shared kitchen have fabulous result. As share kitchen have two main types of customers one is Big name restaurant chain that don't have enough space to do with their orders in their own restaurant because they are busy with in-house designers and the other is small restaurant that have just started out over would only take delivery orders the one thing, they have in common is that the restaurant working from kitchen and doing nothing but deliver orders. Apart from operating costs, the business model of shared kitchens here is not really that cost-efficient.

Shared cloud kitchen as a concept has taken flight from sometime in the global market, cloud kitchen in itself came around to reduced running operation cost for kitchen, and also the parallel revenue arm for any restaurant- but the concept of cloud kitchen, with state of the are best practices solution for cooking being used in the commissary and order to taking and last mile delivery technology running in the cloud kitchen is thought concept to master with very high operating cost customer concept.

According to Time of India Kitchens Centre started operations with two locations in Delhi and over the course of one year have scaled up to 35+ locations across 15 cities pan India. The company has a network of 200+ kitchen units presently and works with over 50 F&B brands like Choko La, Mamagoto, Biryani Blues, Sleepy Owl, Cross Border Kitchen, Masala story - Punjabi by nature, Fat Lulu’s, Nirula’s, Maalgaadi by DhabaEstd 1986 and more.Founded in 2019 by Lakshay Jain, Kitchens Centre is a shared kitchen start-up that provides infrastructure, technology solutions and more, for online food and FMCG brands. The ready to move-in-kitchens has helped a lot of brands to launch their operations swiftly and mark its presence. Commenting on the start-up, Lakshay Jain, said, “Kitchens Centres is providing a dedicated and sustainable solution for businesses to grow and produce a high order volume and sales. With the obvious benefit being the reduction of cost, we also aim to create an incubated ecosystem with integrated tech solutions, supply chain, logistics support and platform aggregation. Moreover, with the pandemic still very much prevalent, the food delivery business is prospering and gaining momentum in the food services industry.”

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Virtual Chandiwala Hospitality Ensemble 2020” CHE -2020 “ Banarsidas Chandiwala Institute of Hotel Management and Catering Technology (BCIHMCT) Virtual 19th Chandiwala Hospitality Ensemble 2020 (CHE -2020) presents “International Kimchi Day” in India, in association with Korean Cultural Centre India, New Delhi. It is scheduled on the occasion of INTERNATIONAL KIMCHI DAY (November 22, 2020).

The “Virtual Chandiwala Hospitality Ensemble 2020” is virtually unlocks the fervor and enthusiasm with the 19th Chandiwala Hospitality Ensemble on NOV 22 & 23, 2020. The competition is being organized virtually with many competitions in- store and would ensure a plethora of knowledge sharing on the virtual platform.

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KOREAN CULINARY CHALLENGE By- Nehal Agarwal (2nd year)

BCIHMCT inaugurated Virtual Chandiwala Hospitality Ensemble 2020 in association with KCCI (Korean Cultural Centre India). The significance of Culinary Challenge was to test the knowledge and culinary skills of budding student chefs of various Hotel Management colleges and professional chefs in India through virtual mode due to unprecedented Covid-19 pandemic.

This challenge is about showing through cooking that we can still do things that we enjoy, and at the same time ensure that we keep communicating with one another through digital platforms. “The event would see an amalgamation of the Korean culture with the sensibilities of Indian Culture. It is believed that this mutually beneficial relationship will go a long way in paving the path of future hospitality students.”

This challenge is about showing through cooking that we can still do things that we enjoy, and at the same time ensure that we keep communicating with one another through digital platforms.

“The event would see an amalgamation of the Korean culture with the sensibilities of Indian Culture. It is believed that this mutually beneficial relationship will go a long way in paving the path of future hospitality students.”

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The programme began with the traditional and auspicious lamp lighting by all dignitaries followed by national anthem of People Republic of Korea and then, India. The ceremony was graced by eminent dignitaries including chief guest, Professor-Dr Mahesh Verma, vice chancellor, Guru Gobind Singh Indraprastha University, chef Parvinder S. Bali, Programme Manager, Culinary Services, Oberoi Centre of Learning and Development (OCLD), Hwang Il-Yong, Director, Korean Cultural Centre India, Chef Vaibhav Bhargava, Consultant Chef, Chef Lokesh, Korean chef at Crown Plaza Greater NOIDA.

In the Korean Culinary Challenge, participants were asked to prepare any one Korean dish of their choice by using authentic recipe or innovative fusion. The video entries were assessed for the recipes, technique, passion, knowledge of the product, and plating skills, to determine the finalists and the ultimate winner.

Many budding student chefs of various hotel management Colleges and professional chefs all over India showed a lot of interest and registered for their place in this competition. Every participant worked hard in the presentation of themselves along with preparation of their dishes. Each of them was given some guidelines which they followed without fail. As and when the competition begun, the participants started presenting the videos and everyone was impressed by their cooking skills. Each of them delivered a jaw-dropping dish which brought water to many mouths.

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After the submission of videos, it was time for the judging. The Korean Culinary Challenge was judged by Lee, Yeon-soon, National food Master (The Republic of Korea) chef Vaibhav Bhargava, consultant Chef Lokesh, Korean chef at Crown Plaza Greater NOIDA and Chef Ranojit Kundu, assistant professor and HOD Patisserie at BCIHMCT.

The list of Winners is: Winner – Aarushi Garg, IHM Chennai First Runner up – Lalit Mehta, IHM Gurdaspur Second Runner (Tie) – L. Renthlei (Korean Cultural Centre, New Delhi) and Sushmita Khatri (IHM )

This was also covered by the media like:  INDIAN EXPRESS  HIND KESARI  HINDUSTAN TIMES  FnBnews.com  NEWS PATROLLING  HOSPITALITY WORLD.COM YUVA : E NEWSLETTER | BCIHMCT 16

Source: http://www.fnbnews.com/Top-News/virtual-chandiwala-hospitality-ensemble-2020-with-intl-kimchi-day-61560 YUVA : E NEWSLETTER | BCIHMCT 17

INTERNATIONAL KIMCHI DAY 19th Chandiwala Hospitality Ensemble 2020 (CHE -2020)

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PRIZES

CHANDIWALA FRUIT & VEGETABLE CARVING SECOND POSITION - ADITYA MITTAL, SECOND YEAR

SUNRISE DRESS THE CAKE CHALLENGE THIRD POSITION - SEJAL SINGH, THIRD YEAR

CHANDIWALA BARWIZARD BAR COMPETITION FIRST POSITION - SATYAM KUMAR, FORTH YEAR YUVA : E NEWSLETTER | BCIHMCT 19

CORNITOS NACHO CULINARY CHALLENGE

FIRST POSITION - HIMANSHU RAWAT

SECOND POSITION - VANSH SAPRA

THIRD POSITION - SHAKTIK BANNERJEE

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OXFORD HOSPITALITY BRAIN TWISTER SECOND POSITION - KUNAL GROVER

TOWEL ORIGAMI: FIRST POSITION - SIMRAN PASSI

THIRD POSITION - RAHUL SHARMA

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GLIMPSE INTRA COLLEGE ACTIVITIES

Spearheading the campaign for awareness amongst the youth regarding the fatal and harmful effects of MANJA

Online poster making competition for the students

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International Chef Day October 20, 2020

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Debate competition on the occasion of national pollution control day Winner - Mafaz Rahman, Runner up - Gaganmeet Singh 2nd Runner up - Rishabh Chauhan

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INSIGHTS INTER COLLEGE COMPETITIONS

Online Debate Competition organized by Amity School of Hospitality, Noida on September 24, 2020.

Organized by India’s No 1 Newspaper- Amar Ujala along with BL AgroIndistries.

(Finalist on AUG 31, 2020)

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DELIGH OF COLLEGE

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INTERACTIVE SESSIONS

“In order to take advantage and stand out in the competition, it is important to stay updated with the trends.”

WEBINARS

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Please note that the information in this e-newsletter including all Disclaimer articles does not make any claims. Any information offered is clearly the opinion of the author of that article.

The JOURNeY CONTINUeS …………… YUVA : E NEWSLETTER | BCIHMCT 28