YUVA - The Essence of Hospitality · excellence in work, achieving goals, giving work meaning, decision making and planning, are all discussed in the Bhagavad Gita. It initiates the

"Hospitality with a Difference, Service with Smile"

YUVA- The Essence of Hospitality BCIHMCT e-Newsletter

Volume- 3, Issue 2, May 2019

Editor-in-Chief Dr. Sarah Hussain Editor Mrs. Rachna Chandan Production In-charge Mr. Mohan Jain

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.


Message from Editor-in-Chief

Dear Readers,

Welcome to all our students and faculty members of BCIHMCT to Volume 3,

Issue 2 of YUVA: the e-newsletter for the year of 2019. “Yuva” is a

reflection of our thoughts and activities showcasing articles related to

hospitality industry. Our endeavour is to motivate the BCIHMCT community

to bring out their best and increase their benchmarks.

This edition of our newsletter has articles reflecting on TOURISM, ECOTEL

and Organic Foods In India, Lord Krishna‟s Theory of Management in

Hospitality, Brief history of Restaurant Industry along with some of the

events organised by the institute and inter-college events participated by

the students in the 2nd half of the current semester.

As an educational institution we take pride in ensuring our students‟ all round

development by giving them plethora of opportunities to showcase their

talent and encourage them to contribute towards society.

I am thankful to all the contributors of this Newsletter along with Ms.

Rachna Chandan, Editor-Yuva and Mr. Mohan Jain, Production-in-Charge of

YUVA who have always been very forthcoming with their efforts and ideas.

Dr. Sarah Hussain Principal


TOURISM-AN OVERVIEW By: MOHIT MANGAL-1st Year Student

To be a tourist is to escape accountability. Errors and failings don't cling to

you the way they do back home. You're able to drift across continents and

languages, suspending the operation of sound thought. Tourism is the march

of stupidity. Tourism is travel for pleasure or business; also the theory and

practice of touring, the business of attracting, accommodating, and

entertaining tourists. Tourism becomes an activity which builds the base for

the wide scale consumption bringing far reaching benefits. Tourism gains

importance as an activity which has far reaching positive impacts on

industries, economy, society and therefore for the whole growth, progress

and development of a country. The definition of tourism also creates the

foundation and the broad context of the tourism industry through which

most of the advantages and benefits are received by the country as a whole.

Let us now look at what tourism industry is and how it plays such an

important role. Tourism industry is a group of industries providing services

and products for various needs of tourists and travellers on leisure, business

and other related tourism characterized travel trips. What the tourists

spend on consumption of these services and products becomes the revenues

of tourism industry.

Tourism is a commercial activity because the whole tourism process involves

consumption of services and products. Hence tourists become highly

important as they are growth drivers and brand ambassadors. This

highlights the importance of tourists and significance of their roles for

economies and countries. This is the unique aspect of tourism as this creates

demand for economies on global scale and more importantly for each country

and even goes deeper in creating demand and growth opportunities at city

level and local level for various communities. This makes tourists important

for a country. Their role and significance increases as they are also one of

the best brand ambassadors for any country. Tourists come from different

countries and carry back image and perception about your country with them

and share it with many more.


Tourism can be viewed as a product which is the function of Transportation,

Accommodation, Ancillary services, Sales and distribution, Tourism

organisations and the stakeholders and the tourist destinations.

The tourism industry has changed over years and has shown several new

trends emerging and fading time to time. The industry is becoming more

versatile where people are increasingly focused to explore less visited places

i.e. which are more suited for mental peace and include a natural touch.

Ecological and educations tours are in demand.

Tourism industry has experienced changes from being an offline and post-

paid industry to a cut throat competition industry with online pre-booking

facilities and other services. Several android applications and websites have

emerged providing discounts to the tourists. It started with the first big

consolidation of the modern period.

Instead of enjoying the homely touch in a new place, tourists are actually

enjoying the local experience they get from a new place. Travellers are

choosing to become more immersed in the local culture when visiting a

destination. They want to do what the locals do and eat where locals eat.

Airbnb Experiences are offering a solution where travellers can book a local

experience with a destination native.

Tourists all around the globe are highly interested with history and culture.

Walking tours are still one of the leading experiences for anyone visiting a

new location. They are a great opportunity to find your bearing, meet other

travellers and have all their questions answered by destination experts.

In conclusion, what hasn‟t changed is the love and passion among the people

for exploring new places. Now, people have accepted this as their exit and

escape out of their busy daily routine. Even though the industry is

experiencing new trends and changes, it is all for the best and coincides with

the demand of people.


“ECOTEL AND ORGANIC FOOD IN INDIA–NEW AGE TREND” By: SOUMEN GHOSH-1st Year Student

A Hotel is an establishment that provides paid lodging, usually on a short

term basis. Due to enormous increase in tourism sector standards of

establishments have improved considerably. Now-a-days hotels are coming up

with new concepts which make them different to other property and one

such concept which is trending is ECOTEL and serving organic food to the

guest. Ecotel is a new concept in Indian hospitality sector that claims to work

for environment, protection and preservation. The first ecotel concept was

brought by Kamat group of hotels through their own hotel known as Hotel

Orchid, Mumbai. With the coming of this concept the hotels are nowadays

serving local and organic food. Offering local, seasonal, organic food is a

great way to ensure that the guests are dining on fresh, delicious, eco-

friendly meals. This brings travellers closer to the community and its unique

culture. Ecotels use products that are environment friendly and cause

minimal harm to the environment. The Ecotel concept works on environmental

commitment, solid waste management, energy efficiency, water conservation,

employee environment education and community involvement. A part of the

growing western influences, we see an emergence naturally grown and

pesticide – free produce. States such as Sikkim boast of being 100% organic

whereas Andhra Pradesh claims to be India‟s first state using natural

methods of farming and movement is getting stronger. In ECOTEL the waste,

generated, is segregated as dry-wet garbage and is recycled for further use.

As the concept is widely accepted hotel properties are coming up with this

ecotel concept some of the famous ones are ITC GRAND CHOLA-Chennai,

SHER BAGH, TAJ SAFARIS (4 STUNNING LODGES) , VANA MALSI

ESTATE-UTTARAKHAND , UPPAL‟S ORCHID- NEW DELHI etc. As now-a-

days people gets attracted to the naturally grown food items rather than

using adulterated food products so the hotels is also serving food cooked

with naturally grown vegetable and fruits. This whole concept revolves

around safeguarding and preserving of environment. As for a true wellness

experience, it only makes sense that wellness of the earth should be

considered too. References

1- Greenest ecotels hotels (google weblight .com)

2- www.tripsavy.com

3- https://greavesindia.co.uk


LORD KRISHNA THEORY OF MANAGEMENT IN HOSPITALITY By: MS. DIVYA THAKUR, Asst. Professor

“Yada Yada Hi Dharmasya, Glanirva Bhavathi Bharatha,

Abhyuthanam Adharmaysya, Tadatmanam Srijami Aham”

This is a very renowned 'Shloka' we all listened since our childhood

days. At that time when we asked our parents what it actually meant,

they told us that whenever there is decay of righteousness and a rise

of unrighteousness, and then Lord Krishna came into existence. Lord

Krishna is one of the greatest Management Gurus, whom we can

emulate without second thought. He was great in knowledge, great in

emotion, great in action; altogether, he is the Mentor of Mentors,

Coach of Coaches and Guru of all Motivational Gurus. We have heard

many stories of Lord Krishna‟s bravery, confidence, decision making,

enthusiasm, intelligence, leadership and communication, which leave a

message behind. All of them were used to deliver the appropriate

concept to management.

What is Management?

In order to define what do we mean by Management? The conclusion

from various studies says that “Management in all business and

organisational activities is the act of getting people together to

accomplish desired goals and objectives, efficiently and effectively. It

comprises planning, organising, staffing, leading or directing and

controlling an organisation or effort for the purpose of accomplishing a

goal.” There were several theories generated related to management

till date, but several writers created modern management theories,

which includes Chanakya‟s Artha Shastra, Adam Smith‟s The Wealth of

Nation, Niccolo Machiavelli‟s The Prince.


The modern management concepts of vision, leadership, motivation,

excellence in work, achieving goals, giving work meaning, decision

making and planning, are all discussed in the Bhagavad Gita. It initiates

the issues from the grass root level of human thinking. Once the basic

thinking of man is improved, it will automatically enhance the quality of

his actions and their results.

We never heard Lord Krishna Theory of Management, as a part of

modern management theories. Some Western universities introduced

'Lord Krishna Theory of Management' as a subject in their existing

curriculum, explaining the concepts of Krishna to their students. Also

training department of various enterprises, conduct their training

sessions by giving examples of Lord Krishna skills. The Bhagavad Gita,

written thousands of years ago, enlighten us on all managerial

techniques leading us towards a harmonious state of affairs in place of

the conflict, tensions, poor productivity and absence of motivation and

so on.

Lord Krishna theory of management has become a part and parcel of an

organisational structure. He had made two concepts on which whole

management is based i.e. how to dance and how to make others dance.

Krishna philosophy explains how to be effective and whatever situation

it will be, you have to be a winner?

Whereas when we talk about the hospitality industry, it requires,

interacting with people, addressing their needs and skill of tact,

combined with knowledge and flexibility. Therefore management in

hospitality looks for challenges with positive attitude in employees.

Employees in the hospitality industry need to possess managerial skills

and are supposed to be innovative, good planner, manipulative,

confident, good decision maker and shall possess excellent

communication skills and be a good leader.


One of Lord Krishna‟s famous saying:

“A leader is not the one who walks but the one who leads walking

ahead of others.”

Lord Krishna was perfect host and had great hospitality skills. To

unveil this statement, everyone had heard the storyline about his

childhood friend, Sudama, who was hungry, impoverished and in rags,

arrived at his palace. Lord Krishna personally washed his feet and fed

him with his own hands.

The Bhagavad Gita was delivered by Sri Krishna to boost Arjuna‟s

declining morale, motivation, confidence and to increase its

effectiveness interpersonal conflict, which was to fight and not to

fight the war at Kurukshetra, he played the role of teacher, HR

trainer, guide developer, to revive Arjuna‟s motivation.

His communication skills are evident in every word. Lord Krishna during

his negotiations, to avoid war between Kauravas and Pandavas

demonstrated perfect communication skills. As he doesn't want to

avoid war between them, he manipulated his words and tried to

instigate fear motivation in Duryodhana by way of illustrating the

greatness of Pandavas on and off the field of war.

Lord Krishna gave not only spiritual enlightenment but also the art of

self-management, conflict management, stress and anger management,

transformational leadership, motivation, goal setting and many other

aspects of management, which can be used as a guide to increase

Human Resource Management (HRM) effectiveness. Unlike the western

approach to HRM, which focuses on exploring the external world of

matter and energy the Bhagavad Gita recommends a HRM approach,

which focuses on exploring the inner world of self.


Krishna as a CEO of the World Organisation:

In current world, Krishna‟s leadership is a most fascinating and useful.

He had demonstrated leadership of very high quality, which had made

him a significant leader. That is why he is followed by millions of

disciple still today, in his absence. Bhagavad Gita contains many

leadership lessons that are similar to contemporary leadership theories

and practices. Consider some of these lessons embedded within the

Gita as a sermon are as:

Leaders should embrace rather than avoid challenges because they

bring out the leaders' greatest strengths. They should be resilient in

their actions and should not be weakened by pain and pleasure.

Effective leaders do not lead by fear or anger. Character is core to

effective leadership they need to be aware of the self and the

surroundings.

Other sermon says:

“Whatever the leader does, the followers will follow and whatever

standards or example the leader sets people in general will follow.”

In Bhagavad Gita, Krishna defines three specific disciplines that are

required for effective leadership: discipline of learning, discipline of

speaking properly and discipline of equanimity (steadiness of mind

under stress). All these are important for effective leadership.

Today's leadership authorities also agree that effective leaders have

to be effective learners. Leadership is not only about teaching people

to follow a certain path or to do a certain thing, but it is also about

learning things to be taught. Likewise, without effective communication

skills, leadership cannot become effective. Krishna says, the most

important part of communication is to communicate with honesty and

with respect toward others.


Setting Organizational Culture:

Manager should be good in Direction and Controlling. Controlling an

army of 1.53 million soldiers and warriors to fight against a bigger

army was not an easy task for anyone. This was all made possible with

the help of Lord Krishna‟s great Managing and Controlling Skills. A

sermon from Bhagavad Gita says:

In the chariot of the body, the five horses represent the five senses

(tongue, eyes, ears, nose and skin), the reins, the driving instrument,

symbolise the mind, the driver is the intelligence and the passenger is

the self.

Managers should use their intelligence to control their mind and they

should not let the mind to be control by the senses.

Motivation- Satisfying lower order needs of workers - adequate food,

clothing and shelter are key factors in motivation. However, it is a

common experience that the dissatisfaction of the Top and of the

Lower is identical -- only their scales and composition vary. It should

be true that once the lower-order needs are more than satisfied, the

Top should have little problem in optimising his contribution to the

organisation and society. This situation is explained by the theory of

self-transcendence propounded in Bhagavad Gita.

Nobody is perfect, even Lord Krishna. He also acted like human being in

many situations. To help mankind without any selfish motive, one can lie

here and there and can manipulate if the situation demands. Krishna

took some decisions only to prove this point. That is why Lord Krishna

is a complete man and an apostle of life skills. And thus, we can call him

“The Greatest Manager in the World”. To succeed in professional and

personal life, one has to learn and try to emulate Lord Krishna. Today it

has found its place as an alternative to the theory of modern

management and also as a means to bring back the right path of peace

and prosperity for human being.


A BRIEF HISTORY OF THE RESTAURANT INDUSTRY By: MS. GAGANDEEP SONI, HOD-Housekeeping

India has always been a food loving country with different regions of

the country offering their own special regional cuisine. The growth of

the restaurant industry is directly proportional to the growth of the

Indian middle class society as a result of rapid urbanization and as an

influence of the western culture. Higher disposable income and liberal

thinking styles also add to the growth of the same.

In India, the initial mention of restaurants dates back to early 250 BC

when taverns or inns provided food to hungry travelers. Street vendors

and small stall owners also sold food in local markets and most Indian

towns and villages. But the current day restaurants most likely started

growing with the spread of colonialism, especially with the growth of

the Indian Railways and Civil Services. As people started to travel far

and wide across the country, there was a rise in the number of

eateries that could serve them freshly cooked food.

The restaurant industry of India saw a great change in the year 1996

when Mc Donalds, an American fast food chain entered the country.

This chain offered cheap and consistent looking burgers and French

fries and soon had the middle class of India eating out of its hand.

Until then udupi style dosa-idli-wada restaurants were the only type of

fast food joints which were present in India along with local chains like

Delhi-based Nirula’s serving fast foods such as pizzas and

burgers. McDonalds brought about a change in the Indian restaurant

industry concept and soon many other fast food chains like Dominos,

Pizza Hut, and KF also entered the country.

In fact, the last two years have seen the entry of various niche fast

food chains like Burger King, Dunkin Donuts, Taco Bell, and Krispy

Kreme. Even cafes like Starbucks, the Coffee Bean and Tea

Leaf and Costa Coffee have set up shop in several Indian cities.

A different expansion of the restaurant industry also took place with

the increase in the number of niche restaurants offering speciality


cuisines like Pind Baluchi, Oh! Calcutta, Zambar made their way into the

Indian market.

The world‟s first restaurant was opened in Paris in the year 1765 by a

tavern keeper, Monsieur Boulanger which served only a single dish-

Sheep‟s feet simmered in white sauce. While modern restaurants are

believed to be a consequence of the French revolution, food services

date back to ancient times.

Public eateries and street sellers were commonly seen in ancient Rome,

whereas travelers during medieval times often ate at monasteries,

taverns, inns, and hostel mess. The actual birth of the restaurants

took place after the French revolution by eliminating the monopolistic

cooks' guilds. The enterprising French chefs took advantage of the

opportunity to serve a primarily middle class customer and prepared

food menus as per the order.

S. No. Indian Fast Food Chains World Fast Food Chains

1. Nirula‟s (1934) Dairy Queen (1940)

2. Haldiram‟s (1937) Dunkin Donuts (1950)

3. Bikanervala (1950) KFC (1952)

4. Saravana Bhavan (1981) Burger King (1953)

5. Pizza Corner (1996) Mc Donald‟s (1955)

6. Café Coffee day (1996) Pizza Hut (1958)

7. Barista Lavazza (2000) Domino‟s (1960)

8. Goli Vada Pav (2004) Subway (1965)

9. Chai Point (2010) StarBucks (1971)

10. Faasos (2011) Papa John‟s (1984)

S. No. Indian Speciality Restaurants World‟s Speciality Restaurants

1. Indian Accent, New Delhi Osteria Francescana, Italy

2. Peshawri, ITC Maratha, Mumbai El Celler de Can Roca, Spain

3. Villa Maya, Thiruvananthapuram Mirazur, France

4. Bukhara, New Delhi Eleven Madison Park, USA

5. Agashiye, Ahmedabad Gaggan, Thailand

6. Khyber, Mumbai Central, Peru

7. Malaka Spice, Pune Maido, Peru

8. Pinch of Spice, Agra Arpege, France

9. Tuscany Gardens, Goa Mugaritz, Spain

(*The sequence of specialty restaurants is given as per the fame.)


Creative Corner

POEM: HAPPY WOMEN‟S DAY By: MAFAZ RAHMAN-1st Year Student

She is the one who gives you birth,

So you better make her feel her worth.

And she is the most beautiful creation on earth.

They all are so pretty,

And so damn witty,

Have pride in yourself doll, be strong like a wall,

And ever if you fall,

Just get back up and haul.

HAPPY WOMEN‟S DAY


Students’ Corner

Inter Collegiate

CREATIVE SLOGAN WRITING & POSTER MAKING COMPETITION

On the occasion of World Aids Day and

International Women‟s Day, almost 20

students from Banarsidas Chandiwala

Institute of Hotel Management and

Catering Technology participated in the

Creative Slogan Writing and Poster

Making Competition held at BCCIIT on

the 7th and 8th of March, 2019.The main

motive of the event was to spread

awareness related to AIDS amongst the

youth of the country. This event was

organized in association with the Delhi

State Aids Control Society.

The students depicted their creativity

and imagination in this event by

participating with full energy and zeal.


ECSTASY - 2019

Students of Banarsidas Chandiwala Institute of Hotel Management

participated in Ecstasy – A cultural fest organised by DIAS 2019 (Delhi

Institute of Advance Studies) on 9th March 2019. The events included

Photography Competition, Debate Competion, Treasure Hunt, Solo Singing,

and Mr. and Ms. Ecstasy 2019. The event started with Photography and

ended with Mr. and Ms. Esctacy 2019.

Photograph clicked by Mohit Mangal Jaskirit Singh and Gaganmeet Singh participated

(first year student) in Debate competition (first year students)


TRANSCENDENCE - 2019

Transcendence is a celebration of cultural and linguistic diversity being

organized on 26th March 2019, by Manav Rachna Centre of Foreign

Languages which witness a vivid ensemble of youthfulness and wholeness as

students from different universities all across Delhi- NCR.

Our first year student Mr. Mafaz Rahman, participated in Dazzletainment

(Talent Show) and secured Winner position

and Mr. Manesh Kaushik, first Year student participated in Art Streak

(Calligraphy) and secured Runner up position.


Sports Activities

Cricket Tournament-by GGSIPU

A sports meet was organized by Guru Gobind Singh Indraprastha University.

On 22.03.2019 BCIHMCT had their 1st match against BCIIT which they won.

This win promoted them to play against Bhagwan Parshuram Institute of

Technology. On 25/03/2019 BCIHMCT lost against Bhagwan Parshuram

Institute of Technology. This was a wonderful experience for students and

will perform better next time.


CHEFS‟ CORNER AAHAR – 2019

In order to encourage more budding chefs to showcase their talent the annual

Culinary Art India event, organized by Indian Culinary Forum (ICF) as part of

the AAHAR International Food & Hospitality Expo at Pragati Maidan, the

organizer‟s this year has decided to include more categories for them to

compete and vie for awards. Compared to one single category till last year, CAI

will now allow them to compete in three more categories which include Plated

Appetizers, three-course Set Dinner Menu, Desserts and Enthusiastic Hobby

Cooks. The AAHAR was scheduled from March 12 to 16, 2019 at Pragati Maidan

New Delhi.

One of the most watched culinary competitions in the Northern region, Culinary

Art India is known for its thrilling competitions among the chefs in different

categories like Plated Appetizers, Contemporary Sushi Platter, Plated

Desserts, Authentic Indian Regional Cuisine, etc.

Culinary Art India 2019 challenged the participation of chefs in 14 different

categories including 3-Tier Wedding Cake, Artistic Pastry Showpiece, Artistic

Bakery Showpiece, Fruit & Vegetable Carving, Plated Appetizers, Petit Fours or

Pralines, Three Course Set Dinner Menu, Desserts, Authentic Indian Regional

Cuisine, Contemporary Sushi Platter, Live Cooking Competition 2 course, 45 min

one dish – RICE, Enthusiastic Hobby Cooks and Mocktail Competition.

BCIHMCT – 17 students and one faculty from the college has participated in

the event. Chef Suprabhat Banerjee & Chef Sumit Pant have trained the

participants for the event guided by Chef Prem Ram (HOD). Out of 17 students

16 participated in Enthusiastic Hobby Cooks (13) & one in Plated Appetizers.

Chef Suprabhat participated in Three Course Set Dinner Menu.

Name of the winners:

Name Medals

Chirag Gurmukhani Gold

Sanchit Dhingra Silver

Puru Chitkara Silver

Rohit Kathait Bronze

Smilee Jaral Bronze

Saurav Yadav Bronze


COOKING WITHOUT FIRE

A heat less cooking completion was held in Manav Rachna institute of Hotel

Management on 3rd April 2019 where students were asked to show their

creativity in preparing a dish without the use of any kind of heat or fire.

This was an interesting concept as the challenge was a bit different than

the regular cooking completions as no heat was involved in food preparation.

Students were asked to prepare a salad which should be balanced in terms

of protein, starch and carbohydrate contents and should also have green

leafs. A single portion had to be prepared. There were 12 teams from

different colleges that took part in this heat less completion. 2nd Year

Students from Bcihmct showed their metal in this completion and scored 1st

and 2nd runner up position they were trained under the expert guidance of

Chef Sumit Pant.

L to R: The team members and their Winning Dishes of Winner and 2nd Runner up along with

Dr. Sarah Hussain, Principal-BCIHMCT

Winner Team Members 2nd Runner up Team Members

Saurav Yadav,

Krrish Marwah,

Keshav Kondle

and

Akshita Nayyar

Shubhani Mehta,

Naman Gupta,

Mukta Luthra,

and

Kartike Aggarwal


SULA VINEYARDS, NASIK, MUMBAI AND SHIRDI

Stepping Ahead Towards Industry

BCIHMCT, New Delhi organized an Industrial Visit for the second year

students of Hotel Management from 03rd MARCH, 2019 TO 8TH MARCH,

2019 to Sula Vineyards, Nashik along with a brief site seeing in MUMBAI

and SHIRDI, Maharashtra. A total of 36 students participated on this

tour.

Sula Vineyards, Nashik is India‟s most famous and most accessible

winery. From humble beginnings in 1996, Sula Vineyards has admirably

developed into a world-class winery with boutique guest accommodations.

The winery is open to visitors, who can enjoy a tour, tastings, courses, and

fun events.

The winery is located on the outskirts of Nashik, around four hours

northeast of Mumbai, in the state of Maharashtra. For wine lovers, Sula

Vineyards makes an enjoyable side trip from Mumbai. The students

reached the SULA VINEYARDS in the bus specially hired for the

purpose.

The students very clearly understood the process of Wine-making by

taking an hour long tour to Sula‟s winery. The winery is equipped with

modern machines and solar-powered lights, and where one would find how

the white and red wines are created.

The students were guided by a Sula executive

who said that its wine-making team samples the

grapes during the harvest season and intricately

checks their flavour as well as sugar and acid

levels.

Once the grapes have been harvested and have

reached the winery, the processing method used

differs depending on whether a white, red or rose

wine is to be made.


“When making a white wine, the stems, skins and seeds of the grapes are

discarded and only the juice is used. The grapes are loaded into an

elevator which carries the grapes up to a pneumatic balloon press. In the

press, the grapes are pressed, and the juice is extracted. This entire

process is called Whole Bunch pressing. The juice is pumped into a tank

and fermentation is affected. However, the entire grape berry is used to

make red wine because the colour is in the skins of the grapes.” he added.

The grapes are passed through a machine called Crusher-Destemmer

which separates the berries from the stems and also partially crushes

the berries. The separated berries are then pumped into a tank with the

help of a must pump where fermentation is carried out.

The process of fermentation is integral to wine making.

“Fermentation is the process of converting the sugar of the grapes to

alcohol via the action of yeast. When making white and rose wine, in order

to preserve the delicate aromas and flavours of the wines, fermentation

is carried out at relatively low temperature of 12-14 degree Celsius and

last for a period of about three weeks.” he said.

In the case of red wines, the fermentation is carried out at warmer

temperatures of 28-32 degree Celsius in order to extract the colour and

tannin from the skins.


Sula Vineyards has much to offer visitors. Its

tasting room has been beautifully designed,

with a balcony affording expansive views over

the vineyard. The wine bottle lights suspended

from the ceiling are a unique touch and emit a

warm glow. The tasting room is open from

11.00 a.m. to 11.00 p.m., daily except for dry

days. This makes it a wonderful place to watch

the sunset and spend the evening.

For added entertainment, there's a pool table

and lounge bar as well. The harvesting months

of January to March are the best times to

visit Sula Vineyards.

There are plenty of tempting wine varieties to choose from at Sula.

These include Chenin Blanc, Sauvignon Blanc, Cabernet Sauvignon, Shiraz,

and Zinfandel. For those in the mood to celebrate, Sula produces

sparkling wine as well. The wines are priced from around 700 rupees

upwards.

Most of the wines are young

wines. However, Sula does

make a Dindori Reserve

Shiraz, which is aged for a

year in oak. To accompany

the wine, you might enjoy

the available light snacks,

such as a platter of

assorted cheeses, crackers,

olives, nuts, and dried fruit. For those who are in the mood for something

a bit more substantial to eat, Sula has two restaurants to choose from.

Little Italy serves "farm to fork" Italian cuisine using organic ingredients

from Sula's gardens, while Soma specializes in north Indian cuisine.


After understanding the process of wine-making, the students were

taken to the storage where Sula stored its wine in huge barrels.

The students were then taken to taste four different types of Wines

made at Sula and were also taught the way to drink wine:

1. See

2. Sniff

3. Swirl

4. Sip

5. Savour

The visit helped the students in understanding the process of wine-

making and also the understanding of its supply chain. It also enlightened

the students about the corporate culture and knowledge about how to

savour wine at corporate events.

The trip culminated with a visit to

Gateway of India and Juhu Beach

to relax and Sai Temple at Shirdi,

Maharashtra to pray.The group

landed back in Delhi on March 08,

2019.


LAUNDRY VISIT: CROWNE PLAZA OKHLA

A students‟ team from Banarsidas Chandiwala Institute of Hotel

Management and Catering Technology visited Crowne Plaza, Okhla on

consecutive days for a Laundry Visit.



Power Puff Girls

WORKSHOP ON SELF DEFENCE „Self Defence is not just techniques but a state of mind that begins with confidence‟

Banarsidas Chandiwala Institute of Hotel Management and Catering

Technology conducted a five day (i.e. 11th March 2019-15th March 2019) Self

Defence Training workshop, in association with Special Juvenile Women

Police Unit and Crime against Women Cell.

The workshop was attended by the girls of 1st, 2nd and 4th year with high

enthusiasm and spirit, this workshop aimed at teaching girls with techniques

and moves to develop confidence. This engaging session aimed at physical

training aspect of young girl students in order to empower them with the

required skill to safeguard themselves from social evils such as eve-teasing,

sexual touches etc.

Workshop was headed by Mater VIKAS JHANJHOT, 4 Dab black belt;

international player (President-Women Power Association- an NGO) and 10

Female Constables of South East District-Delhi Police. On second day

Inspector, Ms. Tripti Joshi, from South East District, Delhi Police also

guided and instruct the girls about self-defence techniques. Her team

demonstrated warm-up and physical fitness activities, which has to be

inculcated y the girls during their daily routine.

The workshop deliberated on various dimensions of training in self-defence

to the girl students of BCIHMCT including psychological and legal aspects as

well as the role of police and also media in crime against women. The girls

were made aware of various physical and emotional threats and ways to tap

ones physical strength in times of crucial need.

Under the guidance of Master Vikas the girls were taught to “respond and

not to react “through different principles of self-defence:

Know your path,

Make sure someone knows where you are and when to expect you,

Walk confidently,


Trust your instincts,

Avoid routines that could easily be followed,

Always know what tools you have to defend yourself and make them

reachable before they are needed (some sort of sprays, pins, pen or

pencil),

Know the sensitive areas of your attacker and the way these areas can

be exploited, etc.

The girls were indoctrinated to deal with various assaulting situation such as

Gun Point Threat, Acid Attacks, Knife attacks, Threatened attacks,

back/front grabbing etc.


Session with the experts

INTERPERSONAL SKILLS

A session on Interpersonal Skills was organized for first year students of

Hotel Management on 19th March 2019 at 14:00 hrs.

Mr. Deepak Rawat (Cluster

Director-Roseate Hotels and

Resorts, India), was invited as a

speaker. Mr. Rawat discussed his

experiences with the students,

with emphasizing on the need of

brushing up the basics for any

department. He also discussed

his professional journey from

bar tender to the highest paid

F&B Director of Delhi NCR.

He emphasized on the importance of proper communication skills to stand

strong in the industry. He shared the importance of strong control over

spoken language in the industry; mainly English.

He explained that leadership

quality will comes with

initiative and to be a

successful leader a student

need to have a right attitude

with good communication skills

and knowledge about their key

responsibility areas.

He elaborated on the

importance of education and

skills taught in colleges which

help in cracking Management Training Programs which can land to a

managerial position.


GUEST CYCLE & KEY-CARD MANAGEMENT

Banarsidas Chandiwala Institute of Hotel Management & Catering

Technology organized a Guest Lecture for 4th and 2nd year students on

March 25, 2019. It was an informative-cum-interactive session on “Guest

Cycle & Key-card Management” followed by a brief about the „‟Take off

Challenge.‟‟

Ms. Smriti Lamba explained the „‟TAKE OFF CHALLENGE‟‟ organized by the

Accor Hotels. She explained the ways to get into the challenge and the

articulations a team has to make in order to reach the finals. She also told

the students about the benefits of taking part in the challenge as the

finalists would be given an opportunity of taking off for Paris Trip with all

the expenses borne by the company.

The students showed great participation by interacting with the industry

experts and cleared their doubts. The guests facilitated student‟s queries

and made them understand the practical facts of the hotels.


Extracurricular Activities

INTRA COLLEGE DEBATE COMPETITION

Debates are an excellent way of gaining broad, multifaceted knowledge

cutting across several disciplines outside the student‟s regular academic

subjects. It is also beneficial in increasing the confidence, poise and self-

esteem of an individual.

An Intra College Debate Competition was organised on 27th March, 2019 in

the Banquet Hall at BCIHMCT. The topic for the debate competition was

“IMPACT OF SOCIAL MEDIA ON YOUTH IN MODERN TIMES”.

Though a majority of younger lots prefer being the part of social media

revolution for their benefit, there are many who have unfortunately got

addicted to it. The students put forth a splendid performance while

discussing their views on whether social media is a boon or a bane.

Dr. Sarah Hussain,

Principal, BCIHMCT,

shared her views on the

topic and encouraged the

participants through her

words of wisdom.

The event concluded with

the declaration of result

which was as follows: Winner 1st Runner-up 2nd Runner-up

Mafaz Rahman Akul Taneja Satyam Kumar


THEME LUNCH

Fourth year students organized theme lunch at Impression restaurant

during their housekeeping practical task. They have created following

themes in the restaurant:

1. Player Unknown‟s Battle Grounds

2. Wedding (theme)

3. Joint Hub


Social Responsibility

NGO VISIT: “ENVIRONMENT AWARNESS”

The students of fourth year,

Banarsidas Chandiwala Institute

of Hotel Management and

Catering Technology, visited a

NGO in Kalkaji, New Delhi

(health and fitness trust NGO)

on 8th April 2019. Students

visited the NGO to spread

information on “Environment Awareness” to young kids and teenagers. The

information was spread across through cartoon videos and presentations

show casing the harm that humans can cause

to the Earth and how we can prevent these

practices. An interactive session was also

conducted with the kids as of what all they

have understood from the presentation,

about garbage disposal, water harvesting,

3R‟s, and many more important issues were

discussed and also, what all practices they

already are aware to prevent pollution. They

were also taught to maintain their personal

hygiene as it helps promote clean thoughts

and clean surroundings. After the

sessions the kids were provided

with refreshments and it was a very

great experience as a human being

to be able to spread and provide

necessary information to the young

generation to keep our Mother

Earth clean and green.


VISIT TO GOONJ-Ek Muthi Daan

We at BCIHMCT take pride and feel joy and believe in the power of giving,

and therefore took an initiative named “ Ek Muthi Daan”. A team of 2nd year

students visited Goonj, Sarita Vihar where contribution in the form of rice

and other grains including clothes were donated to the NGO.


The team was briefed about Goonj, its‟

initiative and vision. They also briefed

about basic functioning of Goonj, how

they collect clothes and other stuff

from contributors and how they

segregate them and further processed

them to the needy people.

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