SCIENTIFIC SESSIONS


  • Food and Beverage

    Food and Beverage: The food and beverage service is part of the service-oriented hospitality sector. It can be a part of a large hotel or tourism business and it can also be run as an independent business. The members of the F&B Services team are required to perform a wide range of tasks which include preparation for service, greeting the guests, taking their orders, settling the bills, and performing various other tasks after the guests leave. Food and beverage (or food service) operations are concerned with the provision of food and a variety of beverages within business.


  • Session 2: Transactions and Asset Valve

    The value of a hotel depends completely on its commercial operations and net operating income that it makes. Valuating and appraising hotel properties can be a very delicate and difficult task. 


  • Session 3: Development & Construction

    A development strategy is a statement of how an organization intends reaching its growth objectives; in the hotel industry this often means the construction of new units. Clear criteria must be set for the hotel building, the facilities and other considerations, such as the site.


  • Session 4: Restaurant Operations and Management

    Restaurant operations in the simplest terms are various activities that are carried out in a restaurant to run the business. These include all activities involved in the preparation of food, customer service, cleaning, purchasing raw materials, accounting, reporting, etc


  • Session 5: Design Interiors, Asset Management

    Design, asset management is a field of inquiry that uses project management, design, strategy, and supply chain techniques to control a creative process, support a culture of creativity, and build a structure and organization for design. The objective of design management is to develop and maintain an efficient business environment in which an organization can achieve its strategic and mission goals through design. Design management is a comprehensive activity at all levels of business (operational to strategic), from the discovery phase to the execution phase. "Simply put, design management is the business side of design. Design management encompasses the ongoing processes, business decisions, and strategies that enable innovation and create effectively designed products, services, communications, environments, and brands that enhance our quality of life and provide organizational success


  • Session 6: Cutlery and Health

    Cutlery comprises of any hand-held implement for eating or serving food. It includes various spoons, forks, knives, and tongs. It is also called silverware or flatware. Cutlery is made of metals like stainless steel or silver. The materials, quality and maintenance of cutlery will impact health in many ways. Over the years, the activities of catering establishments have become more and more professional and the objectives have been constantly directed towards utilizing kitchen equipment for maximum efficiency, and at the same time maintaining a service that is clean and attractive to both worker and viewer.


  • Session 7: Finance, Revenue & Bench marking and Analysis

    Analyzing a company's financial performance requires an understanding of various financial statements as well as the ability to interpret important financial ratios. Financial competitive benchmarking uses financial information, most often in the form of ratios, to perform these comparisons. Benchmarking is the process of comparing a firm's performance criteria and business processes to other businesses within their trade.


  • Session 8: Lodging Management

    Lodging refers to the renting of a short-term dwelling. People who travel and stay away from home for more than a day need lodging for sleep, rest, food, safety, shelter from cold temperatures or rain, storage of luggage and access to common household functions.


  • Session 9: Scientific values of Food and Recipes

    The different elements in food and how they managed in cooking will play cruel role. Food is a tool for good health, implying an instrumental relationship between food and health. Food receives a secondary value, while health would appear to be a descriptive biological concept. . The wider definition of food and health is explored in relation to the commonly used scientific approach that tends to take a more reductionist approach to food and health. The different discourses on food and health are being discussed.


  • Session 10: Traditional Foods and Benefits

    Traditional foods are foods and dishes that are passed through generations or which have been consumed many generations. Traditional foods and dishes are traditional in nature, and may have a historic precedent in a national dish, regional cuisine or local cuisine. Key traditional staple food and other food groups such as nuts, seeds, wild fruits and vegetables used in the diet are area specific. Traditional food system plays a significant role in maintaining the well-being and health of Indigenous People. . Changing food pattern can damage the good health of the society


  • Session 11: Food Sanitation & Quality check in restaurants

    Food Safety Overview. Food safety refers to the ways in which food is prepared, cooked, chilled, served, and overall handled. It is during these processes that improper food handling or a lack of food knowledge can lead to the spread of dangerous germs, bacteria, and allergens.


  • Session 12: Hotel education, Research, and Service

    The purpose of Hotel Management is to provide quality and standard services to the customers that stay in a Hotel, Cruise ship, or come to a Restaurant. Other factors to keep in mind are that it includes a lot of fields in itself and is not limited.


  • Session 13: Human resources in service industry

    Human resource management is basically the process of planning, acquiring, training and managing human resources in an organization. This is done in such a way that the efficiency of the employee and the profitability of the organization are maximized.

  • Session 14: Legal Aspects of Hospitality Industry

    For management, the most common legal issues still involve business maintenance. . Property theft and burglary are the most common legal issues facing guests and clients in the hospitality sector.


  • Session 15: Hospitality Sales and Marketing

    Hospitality marketing and sales involves the advertising, promotion and selling of the services and products across this wide-ranging industry.


  • Session 16: Customer Relations and Vendor management

    The term vendor management is used when describing the activities included in researching and sourcing vendors, obtaining quotes with pricing, capabilities, turnaround times, and quality of work, negotiating contracts, managing relationships, assigning jobs, evaluating performance, and ensuring payments are made.


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