ECHO 2016 COLLEGE MAGAZINE

FROM EDITOR’S DESK 

Dear Readers, 

It gives us great pleasure to bring you the fourteenth issue of ECHO which is a creative 

document of the talents of our students. The essential purpose of our Annual Magazine is 

to inform, engage, inspire and entertain a diverse readership -- including alumni, 

Hoteliers, faculty, staff, students, parents and other friends of Regency College -- by 

presenting an intimate, timely and honest portrait of the College -- its people, its 

programs, its history, its challenges, its resources and its mission. In the originality of its 

conception, in the excellence of its writing and visual presentation and in its commitment 

to accuracy, healthy discourse and editorial balance, the magazine endeavors to reflect 

the values and the quality of the institution itself. By maintaining the respect and interest of 

its readers, the magazine aspires ultimately to inform their opinion of the College and to 

strengthen their commitment to its welfare. It also provides a panoramic view of the 

cultural, academic, sports and literary activities & achievements of the college during that 

academic year. 

A weak link is better than a strong memory. Nothing exemplifies it better than the 

nostalgic feeling one gets when leafing through the dusty old pages of his/her college 

magazine. It can make a reader travel down the lanes of memory, giving rise to a surge of 

emotions of many hues and colors. ECHO is going to give the same pleasure to all the 

brilliant minds that traverse through the 

portals of this temple of learning. So 

lose yourself among the intense folds 

and the immense spread of our 

magazine, forged through the combined 

efforts of students and Faculty. 

We will have a first ever online Echo 

magazine to celebrate its fifteenth 

edition. Every idea generates from a 

problem or necessity and so was this. 

From the past two years we have been 

noticing that just because of the space 

constraints, we had to cut down on many articles which were well composed but occupied 

more space. This made the editorial team distressing as they did not want to limit the 

articles. Hence we decided to have an online magazine where articles will be posted. This 

will not just boost the confidence of the contributors but will take the college magazine to 

the next level. 

We are immensely pleased to share that we got an overwhelming response and 

appreciation for the previous issue. We profusely thank the management for giving 

support and encouragement and a free hand in this endeavor. We truly hope that the pages 

that follow will make an interesting read. We hope this issue enlightens you through a 

whirl wind of wonder, at the speed of LIGHT. 

Echo to you Dear Readers, 

We are the SPEED of LIGHT. 

We are the EYE of the STORM 

We are the WORLD beyond the HORIZON 

We are a thousand VOICES STRONG 

We are the INK upon the PAGES 

We are the SPARK and the FLAME 

We are the RIPPLE and the WAVE 

We are the BOOK of THOUGHTS, of MEMORIES, of DREAMS. 

This is our brainchild and we welcome you to share it 

I would like to express my considerable appreciation to all authors of the articles of this 

issue. 

We sincerely hope that ‘ECHO’ will be a feast to the eyes and we look forward for your 

suggestions to enrich the quality of editing and compiling. Hopefully this issue of ‘ECHO’ 

will make some interesting reading 

I invite you to read and immerse yourself in the unfolding art and be exulted. 

ADVISORY BOARDS 

Mr. Mohd Jafer 

Chairman 

Mr. Mohd Fathe Khaleq 

Secretary 

Mr. P. Ramesh Kumar Reddy 

Principal 

EDITORS 

Ms. Hafsa Khan 

Editor 

Ms. Kiranmayi 

Finance 

Mr. Sudheer 

Image Consultant 

ASSOCIATE EDITORS 

Mohd Waseem 

3rd Year 

Sreevallika 

3rd Year 

Uday Kiran 

3rd Year 

Vignan 

3rd Year 

P. Venkat 

3rd Year 

Vaishnavi 

1st Year 

Pradeep Rao 

1st Year 

Vijay Kumar 

1st Year 

Naresh Chandra 

1st Year 

M. Vamshi 

1st Year 

Chandan Singh 

FPCC 

ECHO - 2016 01

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02 ECHO - 2016

MESSAGE 

I am happy to note that the Regency College of Hotel 

Management and Catering Technology, affiliated to Osmania University, 

st 

Hyderabad is celebrating its 21 Annual celebrations 

I am also happy to note that the college is felicitating the 

Young achievers (Hoteliers) on this occasion and brininging out a 

souvenir - ECHO 2016. 

I convey my best wishes for the success of the event. 

K. CHANDRASHEKAR RAO. 



16-03-2016 

MESSAGE 

I am glad to learn that Regency College of Hotel Management is bringing out 

its college magazine ECHO2016 on the occasion of 21st Annual Day Celebrations. 

I congratulate the editorial team and all those who have associated 

themselves with the magazine for their relentless efforts. I am sure that the 

magazine will reflect the various facets of the college and also the creative potential 

of the student community besides providing information to students about 

hospitality industry and prospective careers 

It is heartening to note that the college has made steady progress over 

these 21 years and has carved a niche for itself among the institutes offering 

courses in Hotel Management in Hyderabad. I commend the management, 

Principal, staff and students for their concerted efforts and various achievements 

over the years. The field of Hotel Management and Catering Technology is very 

promising as it opens exciting career opportunities to students both locally and 

globally. However, perseverance and untiring work alone can lead to success. One 

cannot be complacent about achievements, but must always be on the move. As 

Robert Frost says: 

The woods are lovely, dark and deep. 

But I have promises to keep, 

And miles to go before I sleep, 

And miles to go before I sleep. 

I congratulate the young achievers of this year who will be felicitated on this 

occasion and hope that they will inspire the students to aim for greater goals. 

I covey my greetings on the occasion of the Annual Day and wish you all 

success and joy in life 

PROF. E. SURESH KUMAR ) 



CHAIRMAN’S MESSAGE 

The Successful Warrior is the 

average man, with Laser-Like focus 

o embark on a journey of success one needs the tools of 

Tpreparedness, foresight and strategy. Annual 16th Edition of 

ECHO brings glorious moments of achievements, challenges and 

a blend of struggle and sustainability in a span of 21 years and 

more. Regency College is designed to be a key milestone in a 

student’s journey towards professional transformation and to 

ensure that they have every advantage of meeting the career 

challenges of tomorrow. Today the need for being optimistic, 

pragmatic and productive is more required than earlier days, due 

to sweeping gigantic changes influencing every aspect of our life. 

Therefore, today’s youth requires action based holistic training. 

Vision looks inward and becomes Duty 

Vision looks outward and becomes Aspiration 

Vision looks upward and becomes Faith 

Regency College of Hotel Management like its sister institutions, 

embraces a rich intellectual environment filled with promises and 

potential. The enviable growth and unsurpassable landmarks 

achieved by Regents has been made possible by the contribution of 

devoted Academicians and Dynamic Principal. 

I convey my best wishes to Team Regency and loving students for 

their commendable endeavors. 

Mohd. Jafer 

Chairman 


MESSAGE 

have great pleasure in conveying my best wishes to 

Ithe Principal, Faculty, Non-Teaching staff and 

Students of the Regency College on the occasion of 

this 21st anniversary. 

As we know, it is an age of competition and holistic 

development, not just academics, is necessary to 

build a successful career. Regency college by 

encouraging all round development is doing good 

work in this area and has, in past years, built a 

commendable reputation, which will stand students 

in good stead once they enter the workforce. 

With best wishes, 

K Mohanchandran 

Area Director 

General Manager - Taj Krishna, Hyderabad 


Marriott… Opening Doors to World 

of Opportunities to Everyone 

Namaste Everyone! 

On the onset, I would like to congratulate Regency College of Hotel Management on their successful 

launch of the 21st Edition of ECHO. Hyderabad Marriott Hotel and Convention Center takes pride in 

partnering in the development initiatives. 

In this edition, I would like to stress upon something that makes Marriott truly stand apart - Opening 

Doors to World of Opportunities to Everyone 

For young people today, jobs can be a very big deal. It’s often tough to get a stable one, especially when 

the odds are stacked against you. 

That’s the way it was for JV Joshua. He is differently abled (cannot speak and hear). Joshua lives in 

Boddupal, Hyderabad, with his wife and child, who unfortunately have the same challenge too. Before 

joining Marriott, Joshua was running pillar to post and was ready to take up any assignment to support 

his family. But due to his challenges, he could not land any job that could justify his potential. Then, he 

found AWARE – a trust that supports differently abled, by training them on hospitality skills and 

thereby enabling them to be self-dependent. 

AWARE is one of the many youth organizations our hotel is proud to support because it helps 

disadvantaged people build their skills and confidence. 

Youth development is something that we care greatly about. We know how important it is to give a 

young person a chance and an opportunity to take the first step in succeeding in their life. 

For Joshua, his work with AWARE led him to start a training course with us in Food and Beverage 

Service Department. The team was so impressed with his efforts that they offered him a job 

immediately after his training. 

Joshua wrote a note to his mentors, “For the first time in my life I feel safe and accepted by my friends 

and colleague… and it makes me so happy…I feel At Home here” 

This makes us happy, too. This is what Marriott is all about – Putting People First. 

With the success of placing JV Joshua, we added 3 more differently abled members to our Marriott 

Family. 

Opening Doors of Opportunities… 

Sharad Datta 

General Manager, Hyderabad Marriott Hotel and Convention Center 


SECRETORY MESSAGE 

We Cannot Always Build the Future 

for our Youth. But we can Build our 

Youth for the future 

very year many young Hoteliers leave our portals with envious job 

Eoffers and Management Positions. I appreciate Team Regency for 

their boundless strong foundation they have given to students. 

Stimulating Imagination, Unleashing hidden talents, Polishing 

Creative instincts to name few the college Team Regency leaves no 

stone unturned to get the desired shape in a student. The college has 

successfully met every challenge in the field of Hospitality Education. 

The Achievements of this institution in Academics and other activities 

are noteworthy. The record of Campus Placements speaks for the high 

reputation the college enjoys. Regents Outgoing Batch raises the Bar 

of Excellence year after year and serves as Role Models to their 

Juniors. 

I congratulate Principal and his Dynamic Team for bringing Laurels to 

the College. 

Mohd Fathe Khaleq 

Secretary 


PRINCIPAL’S PREAMBLE 

Learning is not just acquiring 

fact It is growing in wisdom 

he college is dedicated to the cause, value and skill based holistic education. Since its inception 

Tmore than two decades back our students have raised the bar of excellence year after year and 

made juniors our own competitors. Our recipe for success is simple, “Freedom for Research and 

Outstanding Mentors”. We instill quest of Knowledge in students and equally to Faculty which makes 

us feel Young in Hearts and Minds” Our students feel that, 

Satisfaction Kills Growth 

And they Repolish and Relearn existing Knowledge from new horizons. Regency College of Hotel 

Management has rechristened the Hospitality Principle with its professional approach and unique 

style. The mosaic of work crafted for the future of budding Hoteliers help students fit in easily into the 

top Hotels in the country. Hotels like Taj. Oberoi, Raddison blu, Royal Orchid, Novotel, Marriott,Park 

Hyatt, and retail sectors like Dominos,KFC,Mc Donalds feel highly elated in recruiting our students 

into training and Job for their Attitude and uniqueness in work ethics. 

I intently believe that you would have an all-round development of your personality during your stay in 

this abode of learning. 

Have ambitions and aims untrammeled and your hard work, enthusiasm, resilience located with 

knowledge intellect would take you to any extent you desire. Make it a habit to read newspapers daily 

and ensure the optimum use of library. Respect for your teachers and college staff. Mutual love and 

co-operation, discipline, focused approach, the notion of compassion and sacrifice for the nation, 

passion for cleanliness of your college premises and environment in general, agility and alertness for 

eco-balance, would definitely go a long way to provide you a blissful and successful life. Time 

management is another asset in the fervent stride for success; ensure your attendance in the classes. 

Endeavour to be better human being while foraying in the competitive life, realizing your dreams. 

Honesty and integrity should be your second names. 

And with this you would definitely turn out to be the best citizens endowed with humanistic values after 

getting formally instructed from this institution and would open new horizons of development and 

bliss for your country. 

With best wishes and blessing for the upcoming session. 

P. Ramesh Kumar Reddy 

Principal 


MISSION & VISION 

Mission 

“To educate, train, develop and empower young 

professionals to meet the changing needs of the hospitality 

industry”. 

Vision 

“To create skilled professionals and to empower the 

weaker sections of society in particular, by providing the 

best possible resources that would help their abilities and 

talent to blossom” 

Regency Prospectus 

“To strive, To seek, To find” 

Globalization and economic reforms have thrown up new 

opportunities, possibilities and challenges, for individuals, 

as well as business organizations. There is an increasing 

emphasis on qualitative services today, transcending 

national boundaries. 

Inevitably, the hospitality industry and related businesses 

offer tremendous potential for the employment of skilled 

young men and women, both in the domestic and the 

international sectors. India is growing at a frenetic pace and 

is fast emerging as a major international player with a 

significant global presence. Hyderabad too, is being seen as 

a key destination in the areas of IT, Hospitality and 

Healthcare, among other. 

Established in 1994, the Regency College of Hotel 

Management offers a three-year Degree Course in Hotel 

Management and is affiliated to the Osamnia university. 

Over the past 20 years, the college has earned a reputation 

as a centre for quality education and training. The 

performance of our students in University examinations, as 

also their placement in prestigious organizations related to 

the hospitality industry , attest to the quality of education 

and training provided by Regency. 


With best compliments from : 

SCHOOL, HOTEL MANAGEMENT & ENGINEERING COLLEGE, 

MEDICAL, COMPUTER AND ALL COMPETITIVE BOOKS STATIONERY AVAILABLE 

Add : Station Road, Secunderabad. 

Ph : 040 6631 2796 


An Adobe of Excellence 

Golden Gate of 

Opportunities 

Regency College is one of the countries' 

premier Hotel Management college 

established in the year 1994.The institution 

grew substantially over the years while 

always maintaining a cordial atmosphere 

and intimate learning environment for the 

students to mature and develop. The 

campus has the state of art infrastructure 

with the latest equipments, smart 

classroom, advanced labs, well equipped 

library and a fully operational restaurant in 

the campus to help the students acquire 

hands on training in the real time 

environment to hone their skills and 

competencies. 

The college cherishes a mission of 

''Commitment to Excellence, to mature and 

develop young aspirants to be the finest 

Hospitality professional for the most 

sophisticated hospitality industry''. To 

achieve this, students are trained in the 

aspect of 5I's which encompasses Intellect, 

Initaitive, Integrity, Interpersonal Skills and 

Industry to be successful Hospitality 

leaders of tomorrow 

Innovative Curriculum and Methodology 

The college has an Industry Advisory board 

for ongoing curriculum, pedagogy and the 

student development to meet the industry 

needs. The college offers programmes 

such as Degree and craft course in Food 

Production. These programmes are 

carefully crafted for bridging the growing 

demand-supply gap that exist in the 

industry and will provide students with a 

deep understanding of the subjects and 

practical opportunities to develop and 

demonstrate leadership skills. 

With the most advanced infrastructure, a 

working restaurant in the campus ,unique 

pedagogical tools, soft skills training, 

smart classroom and clear and clean 

emphasis on operational and management 

oriented education backed with cumulative 

experience of faculty members, the skill 

sets are delivered in the best possible 

environment. 

Reason why Hotel brands and restaurants 

hire our students and we are able to provide 

100%placement,is through our students 

consistent performance at national level 

competitions and the numerous awards 

and accolades the college possess. Our 

students are widely recognized for their 

p a s s i o n , c o m m i t m e n t a n d t h e i r 

professional competence. These traits 

coupled with academic excellence make 

our students stand out from rest of their 

counterparts from other institutes. 

Training & Placements 

Based on the curriculum of the Osmania University and to ensure that students are exposed to the 

operational aspects of the industry, they are sent to Industrial Exposure Training in second semester of 

their second year for a period of twenty weeks. This stint helps the students to understand the nuances of 

the day to day functioning of different areas of a Hotel, in addition to enabling them to choose an area of 

specialization for their prospective careers. 

The Training Placements coordinator of the college guides the students appearing for ON and OFF 

Campus Interviews and in making an appropriate career choice. Various Hotels select students judging 

on the basis of their abilities and skills additionally, members of the teaching faculty also guide and 

counsel students in decision making. 

Basic Training Kitchen 

First year students are introduced to 

Gastronomy by familiarizing them with Kitchen 

Etiquette, Equipment, Ingredients, Methods of 

Cooking, Planning, Preparation of basic cuisine, 

Kitchen Hygiene and Sanitation. 

Front Office Training Lab 

The college boasts of state of the art Front-Office lab. The lab is 

designed like the reception and lobby area of a Star Hotel with 

computers logged on to a real time programme. Students get a 

first hand experience in front office management in accordance 

with international curriculum. The course covers areas such as 

reservation and registration, cashiering, night audit and floor 

management. The students get to practice on industry standard 

software. 

Quantity Training Kitchen 

This includes exposure to regional cuisines of India 

with special emphasis on authenticity, ethnicity, 

and cultural linkages. Students get acquainted with 

the Quantity Cooking, Bulk production of banquets 

Buffet operation. Rectification of errors during 

cooking to avoid wastage. 

Food and Beverage Services 

This department includes all aspects of 

F & B Operations, Planning, Budgeting, 

Service Etiquette, Table Laying, Menu 

Planning, Goal Setting and Restaurant 

Operations. Second year BHMCT 

students are taught different kinds of 

Alcoholic and Non Alcoholic Beverages, 

Cocktails, Mocktails their preparations 

and presentation. Service organizing, 

p l a n n i n g T h e m e b a s e d e v e n t s 

highlighting national and international 

ethnicity. The lab has fully equipped and 

air conditioned restaurant with a 

modern functional bar which has a 

perfect Five Star ambience 


Advanced Training Kitchen 

This training gives an exposure 

to multi cuisines across the 

globe. Under the guidance of an 

expert chef. Students get an 

opportunity to fine tune their 

c u l i n a r y s k i l l s a n d g e t 

a c q u a i n t e d w i t h v a r i o u s 

International cuisines. 

Computer Lab 

T h e f u l l y a i r c onditioned 

Computer Lab with The latest 

Desktops, projectors, access to 

internet with campus wide area 

networking enables access from 

anywhere. The lab is equipped 

w i t h V a r i o u s s w i t c h e s , 

Networking cables, Wired and 

Wireless LAN cards 

Seminar Hall 

The College has a very modern 

and sophisticated Seminar 

Hall. It is fully media equipped 

a n d a c c o m m o d a t e s 1 5 0 

c a p a c i t y . I t i s f u l l y a i r 

conditioned with state of the art 

Audio Visual devices with an in 

built LCD projector and full view 

large Screens. Conferences, 

M e e t i n g s , W o r k s h o p s , 

Concerts, Presentations are 

conducted to enhance students 

awareness. 

Library 

The library has a large collection of 

books, journals and Magazines 

which serve as a fountain head of 

knowledge and inspiration for 

students. 

Executive Classrooms 

The Executive Classroom (ECR) provides an ideal study environment 

with state of art presentation and communication facilities. The 

spacious classrooms are well equipped with learning tools like LCD 

projector Wi-Fi connectivity and centrally Air Conditioned. 

Accommodation operation 

Lab 

The college’s Housekeeping 

lab and Guest Room has 

been designed to simulate 

the modern luxury hotels. 

The students are taught 

Interior Decoration, Flower 

Arrangement, types of 

equipments, kinds of 

chemicals used for 

cleaning, usage and 

maintenance of linen and 

fabrics, cost optimization, 

Room management and 

laundry. 

Bakery and Confectionary 

An intensive assisted learning to have 

professional approach for making 

international breads, professionally 

plated desserts, compound desserts, 

Cakes, Gateaux, Tarts etc. 

Hostel 

Regency College offers comfortable, 

reasonably priced hostel facilities to 

outstation students with shared 

accommodation near Banjara hills 

which is very near to the campus. The 

hostel is provided with the basic 

amenities like laundry and Wi-Fi 

internet connectivity. 


VIEW FROM THE TOP 

CHEF. PAVAN KUMAR CHENNAM 

Executive Chef, Coutyard by Marriott & Fairfield by Marriott, Bengaluru 

Don’t let work ruin your personal life. Even after my long day, I 

still try to speak with my wife about the days happenings and 

love to listen to what’s going on in her life, that ways you are 

always connected. I keep my mobile away when I am at home. I 

don’t let all the whatsapp groups deter me from spending time 

with my loved ones. One international vacation every year is a 

must for us, even if it means driving down to Nepal or Bhutan 

away from the hustle bustle of work life 

Why did you decide to pursue a career with food? Can 

you tell us where your interest in the field began and a 

little bit about how your career has unfolded? 

Until my teens, I never had the ambition to become a chef and 

was focused on choosing a more conventional profession. 

However, when I saw my uncle, now a successful 

restauranteur in London, pursuing a career as a chef, I become 

quite inquisitive. I started exploring more about the profession 

and instantly started loving it. My parents were also extremely 

co-operative and helped me pursue my dreams. 

I joined the ITC group as part of their Management training 

programme in 2004 and got posted as a Junior Sous Chef at ITC 

Kakatiya, Hyderabad, then grew up in the company to become 

a senior sous chef over a span of 7 years. Joined Marriott hotels 

in 2013 as a preopening Chef de Cuisine at JW Marriott, New 

Delhi Aerocity and moved as the Preopening Executive Chef for 

the Complex hotel consisting of Courtyard by Marriott and 

Fairfield by Marriott, Bengaluru in August, 2015 

Do you have any strong feelings on whether it is better 

to get a culinary education first, or is learning 'on the 

job' still a viable career path for aspiring chefs? What 

advice would you give to someone in high school or 

Intermediate who would like to pursue a culinary career? 

It is always better to start your pursuit from a culinary college as 

it lays the foundation for future growth. After all a strong basic 

foundation is a must to propel your career forward in any field. 

My advice to aspiring chefs is to continuously learn and grow 

each day and be patient. It will be tough during the initial years 

but once you start growing in your career, you’ll realize the value 

of all the learnings over the years. 

“Criticism is inevitable” How doyou handle it? 

Accept criticism in a positive way and always look for 

learnings in the same. Never let it demotivate you from 

the inside. Focus and accept the criticism with an open mind. 

Spend time to correct the findings and move forward. 

Successful people make mistakes, but they learn and evolve 

from them 

“Chefs Life is filled with Challenges”. How do you 

balance Personal and professional Life? 

Spending time with family is an essential stress buster. 

16 ECHO - 2016 

What are your favorite Kitchen gadgets? Your Favorite 

Brand of Knives? 

I like Global brand of knives. They are durable and last 

long. The kitchen gadgets that I love are NO2 cream chargers 

and Sous vide machines. However the first and the most 

important on that list will be an excellent quality chef’s knife 

What 3 cookbooks or culinary books would you pick to 

save in a time capsule to be opened 500 years from 

now? 

Indian food, A historical companion by KT Achaya, Prashad 

by JiggsKalra and Alinea by Grant Achatz. I love these books to 

bits and they are loaded with such great knowledge that its 

worth reading them even after 500 years 

If you were stranded on a desert island for a year 

surviving on coconuts and seaweed, what would be 

the first meal you would like to eat after you were 

rescued? 

The first meal that I would want to eat is my wife’s 

handmade Prawn Balchao, Pork Sorpotel with BrunPao 

and Goan sausage pulao. 

MR. MATHEW 

Purchase Manager, 

Westin, Hyderabad 

Tell us about your work experience in purchase 

department? 

My engagement with Purchase started in 2000 with Trident 

Udaipur, now completed almost 15 years. This is a department 

wherein you have to operate along with the operations and also 

ensuring that all the ICM guide lines been followed as Purchase 

is the most sensitive area for audits. You have to be honest and 

sharp to get the best rates & quality product for the Hotel.

What are the biggest challenges you face in your daily 

operations? 

Last moment requests from the User Department are the 

most difficult as for the Purchase Team this became reason for 

defaulting from all our internal policies and arranging the 

products in cash or from local market at higher rates. 

What aspect of supervision do you find most difficult in 

purchase department? 

Annual tendering process as this is the most important aspect 

which gives the final impact on the financial year. 

What have been the biggest achievements in your 

procurement? Career? 

Under our Annual Tendering process, we were able to reduce 

2-3% from last three consecutive years, which has given a 

positive impact on our financials. And in year 2014-15 we 

received the Best Department of the year. 

What do you like most and least about procurement? 

I personally feel the challenge and excitement of procuring 

things which are not available easily and same way when some 

items you don’t get even after checking the maximum. Basically 

the most liked and least liked are same. 

Give an example of a time when you have had a difficult 

experience With the vendors and how you resolved it? 

We are facing issue in getting water tankers from our local 

vendors and above that we had issue in getting water from 

Manjeera. We called all the vendors and had a meeting to 

ensure that all vendors should support and when we involve 

vendors during crisis they also do support. 

If you buy a customized product from a single source, 

how will you Know if the price is fair? 

Nowadays with the help of IT its very easy to ascertain the 

prices and also as we all Purchase Managers have a forum, in 

such cases wherein there is only one source we do check 

between us. 

What are some appropriate remedies for a supplier's 

failure to Perform? 

We have to inform the supplier about the dire sequences of the 

same and maybe we have to ban him and debit with him the 

difference amount which he not able to supply. 

What are qualities required to become Purchase 

manager? 

To be honest, to have strong negotiating power, ability to 

convince the vendors you’re your data, good knowledge in 

excel & having good communication skills. What message 

would you like to give to the students who wish to make career 

in purchase department. If you are honest and would like to 

have a commanding power in market, please join Purchase. 

Traditional methods of purchase vs e commerce 

purchase? 

Both the purchasing methods have its own negative & positive 

points. 

Concept of local food purchases and green purchasing 

program by hotels? 

Green Purchasing program has made a powerful impact in 

our procurement as we also have to look for vendors who are 

recycling the things and same can be used by us. We are 

appointing vendors who are into eco friendly and are in 

processing of recycling. All our printer cartridges and 

electrical wastes are sold to authorized e-waste vendor. 

MR. PARRY CEPHAS 

IT Manager, Ritzcarlton 

Bengaluru 

What is the transformation now since the evolution of 

technology in hotels? 

Almost every industry is undergoing a technology-driven 

transformation, and the hospitality industry is no different. 

There are a number of solutions that have already begun to 

change the way that business is done, or the way that it will be 

done in the near future. The common attribute that they all 

share is the fact that they allow businesses to have a more 

convenient, informed and valuable relationship with their 

customers. 

Here are seven areas in which technological advances are 

transforming the hospitality industry and enabling a new level 

of customer service: 

i. Online booking systems 

Online bookings are now extremely widespread in the hotel 

industry, with many restaurants also beginning to accept them 

as their popularity increases. There will always be some people 

who prefer to pick up the phone, but online booking systems 

mean that customers can reserve a room or a table outside the 

venue’s business hours, or any other time when calling is not 

convenient. This brings a new dimension to customer service 

and marketing, as many industry insiders now consider it 

essential to have an online booking service, which also 

requires a well-designed, mobile-friendly website with a 

simple interface. 

ii. EPOS 

Electronic Point of Sale (EPOS) systems are becoming more 

and more sophisticated, allowing hospitality venues to operate 

more efficiently and provide better customer service. By 

integrating with CRM, inventory management and other tools, 

information on capacity, reservations, stock, loyalty programs 

and more is accessible at the touch of a button. In addition, 

cloud-based POS applications are becoming more common, 

which means that staff can process orders, bookings and 

payments directly from a tablet. This affords them greater 

mobility and adds another level of convenience for the 

customer. 

iii. CRM 

Customer Relationship Management (CRM) software allows 

contacts and information to be organised and managed in one 

place. An effective CRM makes it easier to build ongoing 

relationships with customers, as well as making important 

details easily accessible to all staff via a cloud-based application. 



What are the core needs of automation? 

While hotels, resorts and other lodging properties have 

differing needs, there are a number of day-to-day operational 

capabilities that most hoteliers will expect of a next-generation 

hotel property management system (PMS). These expectations 

largely center on the desire to improve operational efficiencies 

across all parts of the organization - in other words, the degree 

to which the PMS can automate different core functions and 

processes. 

For example: Can it automate the process of managing 

reservations and rates, checking guests in and out of the 

property, assigning rooms and managing room inventory, 

servicing guest requests and handling accounting and billing 

requirements? Can it automate housekeeping services, room 

service delivery and maintenance management? Can it 

automate routine tasks like deposits, cancellations, 

confirmations, wait listing and room blocking? 

How do you co relate technology and marketing? 

Marketing managers are striving more than ever to create 

targeted, robust and more agile marketing campaigns. To do 

this well, we’re seeing an increasing reliance on technology, 

digital channels and the integration of the two. 

Of the 600 companies that took part, 49% of businesses said 

they will be spending more on CRM, 47% on business and web 

analytics software, 40% on email and 40% on CMS. 

What is Role of Social media in technology? 

Today, we can Skype our colleagues on different 

continents, use Twitter to track for global trends, manage our 

multiple email accounts from our smartphones, coordinate 

with fellow professionals on LinkedIn, share photos and 

stories from last night on SnapChat and WhatsApp, launch a 

brand on Instagram, create a community on Facebook, stream 

our favourite global podcasts, get breaking updates from our 

news apps, order a taxi to the office with Uber and monitor our 

daily calorie usage with our FitBit. And we can do all of these 

things without even getting out of bed. 

Digital and social media isn’t just changing the way we do 

business; it’s changing what businesses we’re in to begin with. 

Every single one of those digital capabilities has a ballooning 

administrative sector wrapped around it, creating jobs, 

stimulating economies and driving consumption. 

According to the Ritzcarlton brand what would be the next 

level of technology advancement in coming five years? 

Although technology can be very costly, it pays off in the long 

run by simplifying and condensing everyday tasks at work resulting 

in valuable time being spent more efficiently. Computerized 

technology has impacted both front-of-house and back-of-house 

staff in a positive way. While some individuals may take longer to 

embrace new computerized systems, once they catch on they will 

have a new appreciation for technology as it has made a 

tremendous difference in workload while still generating revenue. 

i. High definition television 

ii. High speed wireless internet 

iii. Telephones and mini bars that are connected to a computer 

system which automatically posts charges to the guest folio 

as they take advantage of those items 

iv. iPads for guest use so they can search activities, 

restaurants, etc. in place of a concierge 

v. iPod docking station/alarm clock – all in one 

vi. Connectivity panels for business travellers 

vii. Mirror televisions 

viii. Climate control 

ix. Energy management systems 

x. Electronic Distribution Systems (EDS) 

xi. Your view on -Does automation or technology restrict the 

personalized service 

Is there any other information you would like to share with 

students? 

We are keen on the technological gadgets introduced into the 

work place or not, we need to adapt due to the fact that 

technology is improving and expanding daily in attempt to 

make our lives easier. My research findings that are outlined in 

the following report, will express the pros and cons of 

technology replacements in the industry, as well as 

Technology Based Self-Service (TBSS) versus Traditional 

Human Touch Service (THTS). 

Ms. Maria 

Training Manager, Novotel & HICC, Hyderabad. 


Q. What is the impact of the hotel IET on 

the hotel operation? 

The IET’s significantly contribute to 

departments like the Front office, 

Housekeeping, Culinary and F&B Service 

during peak periods. They are always 

supportive and adaptive to situations 

Q.What is the level of satisfaction of the 

Hotel with the performance of our 

trainees during their training period? 

We have been fairly satisfied with the 

performance of trainees. Their levels of 

focus and dedication have been very 

encouraging for us to continue with the 

program. 

Q. What are the strategies adopted to 

motivate industrial trainees to avoid 

attrition? 

Keeping in mind the well-being of the 

trainees’ health, the Hotel has ensured 

friendly work hours for the trainees. They 

participate in all employee engagement 

activities as the regular employees do. 

Permanent placement opportunities in 

various departments are another 

incentive provided to our trainees that 

helps avoid attrition.

Ms. Neeraja 

HR Manager, 

Sheraton, Hyderabad 

Have international companies brought in 

better standards in terms of HR and pay? 

International companies can talk about 

better standards and can only do as much, 

the rest is in the hands of the Indians to do 

what they need to do. The other sectors 

might be paying well such as the ITS and 

the MNCs but the Hospitality industry 

needs to improve pay if they want the 

attrition rate to go down. Better standards 

could also mean better employee 

treatment and better work hours. 

What more can be done by Hotels to make 

a career in Hospitality a lucrative one? 

The Hotels can set better standards of 

treatment for employees and give better 

monetary incentives to do better. Another 

thing the Hotels can do is reduce work 

hours and value manual labour more and 

ensure all employees are equally 

respected irrespective of their job profile. 

The Hotels can increase the pay of 

employees and ensure that a lot of 

investment is done for their betterment, 

both in terms of physical and mental 

conditions. 

Is passion enough to sustain one in the 

long run? 

I think that passion might sustain 

individually, however if there is nothing to 

keep that passion going the individual tends 

to get bored and loses interest in his/her 

work. Therefore it is equally important to 

keep the flame ignited to keep one 

motivated. 

Why are attrition levels so high in 

Hospitality in your opinion? 

Over Expectations, Low pay, long work 

hours. No respect for the individual’s job 

profile stress 

What is your opinion about in house 

recruiting and 3rd party recruiting 

agencies? 

In house recruiting works well as long as 

the interviewer KNOWS what he/she wants 

or is looking for in the candidate. 

Sometimes in house recruiting does suffer 

because the interviewer may fail to 

recognize certain aspects or maybe is 

aware of them but goes ahead with it 

anyway because of the pressure to fill 

vacant position. The interviewer should 

have good knowledge about body language 

and verbal cues. He/ she should learn to 

recognize the tone and the vocabulary of 

the candidate. Only then can the Hotel have 

good efficient employees. Grooming should 

be thoroughly inspected because it’s the 

first impression. The in house recruiter 

should learn to sift through for the better 

candidates as it creates a good impression 

for the guest. 3rd party recruiters are 

helpful when the in house recruiter does 

not have any experience with interviewing 

and hiring. The Hotel should however 

ensure that the money paid to the 3rd party 

should be worth the investment. 

Employee profile exchange from hotel 

does it effect the employee? 

Profile exchange from other hotels does 

help because you get a fair idea about the 

employee. But the exchange should be 

completely unbiased. It does affect the 

employee in terms of reputation and the 

rapport built with the previous employer 

and organization. If the employee has left 

on a bad note, the review should not be 

sugar coated. If the employee displayed 

exceptional skills and has still left the job 

without any intimation, the HR department 

can consider giving a good review. I 

strongly feel that an honest employee 

profile exchange should be given. 

What the policy of recruiting a fresher and 

an experienced candidate? 

For a Fresher: Grooming ,Body Language, 

Vocabulary, His/ her tone. For an 

experienced candidate: Work experience, 

Body language, Diction, Way of putting 

things across, Job profile knowledge, 

Stability, Emotional Quotient, Reputation 

with the previous organization, Behavioral 

Interviewing Skills. 

Your suggestions to our III year students to 

get hired by international brands? 

My suggestion would be to be prepared and 

groom yourself properly. Watch YouTube 

tutorial videos for better knowledge as to 

how better to answer your recruiter. Watch 

videos for proper makeup (for the ladies) 

and watch videos on how to knot ties 

properly (for the gentlemen) Wear neat and 

crisp clothes Do not rattle off answers like 

you’ve memorized them but understand 

the question first and speak fluently. Stay 

calm and composed and avoid using words 

like “Ya”. Read a lot of self help books. 

In your opinion should a fresher look for 

position or brand when being hired? 

I feel the brand doesn’t matter. The day you 

get a Management Trainee offer, do not 

look back and do not think twice, accept the 

offer. You can always change your brand 

once you have graduated from the 

Management Trainee career track. 

Q. Branding of a Hotel-Does training 

department play a role? 

The training department’s role is 

extremely significant in helping reinstate 

the brand identity and promise among 

our trainees. Through a rigorous, 

comprehensive and interactive series of 

sessions, the values and spirit of the 

brand are imbibed by our trainees, who 

then take up the additional role of being 

the brand’s ambassadors. 

Q. How to gather and determine training 

needs quickly and effectively? 

By way of regular interactions on group 

and one-on-one basis, as well as 

p e r i o d i c e v a l u a t i o n o f t h e i r 

p e r f o r m a n c e s a l o n g w i t h t h e i r 

managers, we aspire to determine and 

deliver training needs quickly and 

effectively. 

Q. What are the challenges a student 

needs to overcome during his/her IET? 

Communication issues tend to crop up 

often in a globally diverse environment 

seen in star properties, which students 

learn to master with experience and 

training. Another adjustment they often 

need to make involves inculcating an 

attitude to abide by the work culture of 

the brand. 

Q. Your advice to budding students of 

our college for opportunities in 

hospitality industry? 

The industry has evolved to be empathetic 

and offers various management trainee 

programs which specifically meet the 

needs of the hotel and students. Use this 

to your advantage to carve a successful 

growth path in your career. 

Common sense is what this industry is all 

about and learning plays a vital role. 

Again, we assume you have the 

education, but what we are ideally 

looking at is passion to bring the 

difference in lives of the guest and 

associates. That does not mean that IQ 

will not be an important quality in a job 

candidate, but as Hoteliers we seek an 

environment wherein human interaction 

and inherent emotional skills takes 

dominance. 



MR. RANJISH POOVADAN 

Beverage Operations Manager, Celebrity Cruise, 

Royal Caribbean Cruises International 

usually fresher’s take more time to adapt and they will be 

completely lost without basic experience whether working 

in Front Desk, F&B personal or in the Galley. But once you 

join the Cruise industry the chances of Growth is very 

high,you will be able to handle challenges with ease, learn 

to be proactive. And the best part is the Perks. 

Give us your career success story until now? 

After completing my Hotel Management I realized my 

passion in bartending and attended a Flair bartending 

Course. Later, was with the Opening team for the newly 

opened Flair Bartending concept pub called Underdeck at 

Taj Banjara, Hyderabad. We were the First Flair 

bartending team in South India. After 2 ½ years there I got 

an offer to join Dubai Astoria Hotel where I was designated 

as the Location In-charge compiling cocktail menus for 

their Property. Subsequently I joined the Celebrity Cruise 

Liner as a Flair bartender in January 2005 and currently 

working as Beverage Operation manager for the Entire 

Ship. It has been 11 years with Celebrity cruises and had 

enjoyed every moment working here. I have travelled to all 

the seven continents, explored every country, tried all the 

local Cuisines, attended Concerts, Seminars, Workshops 

and met several Celebrities during the course of time. It’s 

a Dream come true. 

As a Leader what according to you are the best traits an 

aspiring hotelier should posses to be successful in the 

cruise line industry? 

Most important trait of an aspiring hotelier according to 

me is being a team player; No one can run the entire 

operation on a ship on their own. It requires teamwork and 

another vital attribute is the Ability to Anticipate Guest’s 

needs and willing to go an extra mile and beyond to satisfy 

the guest. 

“Is Cruise Lines a viable option for a fresher to directly 

join after schooling”? What is your take on this? 

It is highly recommended to have Hotel experience before 

they make their decision to join the Cruise Industry. The 

cruise industry is something which is completely different 

from Hotel, A Cruise liner is a Moving hotel, we have 2400 

guest staying for a 7 – 14 days depending on the itinerary 

they all have dinner together, leave the ship together, party 

together which means Planning, Preparation, Execution & 

anticipation are most important Pre requisite. Working on 

a ship means you live and work onboard. This also means it 

is a 7-day work week with 10 combined hours per day for 6 – 

8 months Depending on your Position without a day off; 


What are the challenges that are exclusive to the cruise 

industry that is not evident in Hotels? 

Monitoring supplies, having them onboard on time, Cruise 

liners travel from one country to another and usually there 

will be one or two days of sea travel, if we runout of supply 

we have to wait for next port to procure the stock and 

monitoring the stock levels adequately(not excess or 

shortage). And as for Crew they often hold multiple 

positions. Usually they have their key job, then their crisis 

job(Safety), and quite possibly other errands. 

“Risk and Crisis loom near the sea” how do you equip 

yourself and your team to face these predicaments? 

Prior to Joining cruise liner every crew member is 

required to have a Safety certificate from Hindustan 

Institute of Maritime Training (HIMT) which is usually a 10 

day training program which includes Basic Personal 

safety, Survival techniques, Fire Fighting & Crowd 

management . Apart from this, there are weekly trainings 

and Drills in the Cruise liners, as all the individuals 

Need to be prepared for the risk and Emergency 

situations. All the crew are well trained to tackle any crisis 

situation. 

Explain the procedures of beverage control on board and 

how do you deal with pilferage? 

Beverages are closely monitored since receiving from the 

Storage area till they are sold. Spot checks randomly 

conducted, along with the weekly Inventory. Bartender of 

the location is fully responsible for the stocks and there is 

Zero tolerance on theft or Drinking on Duty which means 

the employ contract will be terminated. 

What kind of beverage knowledge do you seek from 

budding F&B Personnel? 

Principles and processes involved in beverage business 

and organizational planning, coordination and execution. 

This includes strategic planning on resource allocation, 

workforce planning (Proper Scheduling) and leadership 

techniques. Extensive knowledge of food & beverage 

handling procedures with regard to public health 

standards is also an essential part. 

What is your favorite food and the beverage that 

accompanies it? 

Barbecued Chilean Seabass with a nice glass of 

SauvignonBlanc, or Spicy Chicken Pad thai with chilled 

Beer.

Please share your opinion on digital 

m a r k e t i n g a n d s o c i a l m e d i a 

revolutionizing the hotel business? 

Both Digital marketing & social media 

have revolutionized the entire way we do 

business today. Social networking has 

increased our online functionality and 

enabled us to monitor perspectives of 

our clients & the data we gather from 

here, we use it to develop our services for 

achieving greater guest satisfaction & to 

engage in dialogue and recognize the 

unspoken needs of clients. 

What according to you are the driving 

factors for increased demand for hotels 

in Hyderabad? 

Demand for hotel rooms in India has 

grown overall by 20% since October 2015, 

the highest that we have witnessed in the 

last five years, driven by increase in 

business-related travel, In the year 2017 

MS. SABENA DAR 

Sales and Marketing Manager, ITC, Hyderabad 

– 18 Hyderabad will be witnessing Twenty 

national and international conferences 

and events taking place which has also 

surged the demand of hotel rooms in the 

city. 

Creating new customers vs. keeping 

new customers, which area needs 

more focus? Why? 

Personally I believe that customer 

retention is undervalued and should be 

prioritised over customer acquisition for 

the simple reason being that customer 

retention is both cheaper than customer 

acquisition and can deliver a higher ROI. 

In this Era of “Word of Mouse” where 

customers control the media content, 

how do you sustain the competition 

while catering to the demands of the 

guests? 

The way I look at it is that only and only 

quality services and sustainable 

business practices will see us through 

this era of “Word of Mouse”. 

“Promotions and offers are edged with 

creativity and innovation”. Please 

comment in terms of offering the best in 

competition. 

Today ITC Hotels, India's premier chain 

o f l u x u r y h o t e l s , h a s b e c o m e 

synonymous with Indian hospitality. We 

pioneered the concept of ‘Responsible 

Luxury' in the hospitality industry, 

drawing on the strengths of ITC groups' 

exemplary sustainability practices. 

Responsible Luxury personifies an ethos 

that integrates world-class green 

practices with contemporary design 

elements to deliver the best of luxury in 

the greenest possible manner. The 

Responsible Luxury commitment of ITC 

Hotels blends elements of nature to 

deliver a unique value proposition to our 

guests, conscious of their responsibility to 

be planet positive. These are the unique 

interventions that have made ITC Hotels 

the greenest luxury hotel chain in the 

world with all its eleven premium luxury 

hotels LEED (Leadership in Energy and 

Environmental Design) Platinum certified 

making us stand apart from our 

competitors. 

Give your guidance on career prospects 

to students opting to be part of sales and 

marketing team. 

Sales professionals are needed in every 

field right from advertising to finance. 

The opportunities are plenty and this is 

one field where you can learn on the job 

when you join as an executive. If you that 

you have the gift of the gab and you are 

excellent in strategies, then you can 

blindly opt for a career in sales, it will 

also be beneficial if you simultaneously 

do an MBA in sales and Marketing too for 

career progression. 

Could you tell us about your journey in 

hospitality Industry? 

Has over 16 years of experience in the 

hospitality industry with significant 

expertise in the food & Beverage 

operations and training / HR department, 

across reputed hotel brands like Oberoi, 

Hyatt, Marriott and Accor hotels. Strong 

communication skills, adaptable to new 

MR. INDRASHIS SINHA 

Director Food & Beverage 

InterContinental Hotels Group, Gurgaon 

roles and responsibilities, possess the 

positive attitude, analytical bent and always 

optimistic state of mind, training and 

developing a multi-cultural team. 

Experience in pre-opening and transition 

assignments, setting up processes and 

training for Food & Beverage Outlets and 

Events has been my strengths. 

I am responsible for the overall food and 

beverage operations of Crowne Plaza 

Gurgaon. Started his career with IHG in 

December 2013. 

Have international brands have brought 

better standards in terms of F&B 

Operations? 

Undoubtly it has created a huge impact in a 

positive way in terms of F&B offering and 

selection. Today’s Customer is well 

travelled and with the international brands 

expanding ambitiously in India has taken 

the Food & Beverage experience at par with 

any other place in this world, up to date and 

also right there when it comes to new 

trends been followed globally . 

What are your perceptions about the 

restaurant scenario in India? 

With the changing travel pattern, e- 

commerce and social media activation , the 

restaurants both within hotels and or stand 

alone is always in a lookout for up gradation 

both in terms of product and services . The 

competition is steep and will only get 

tougher. Success lies how fast we are 

accepting change and improvising on the 

current experience one delivers. 

Stand alone restaurants are attracting a 

large chunk of clientele, much to 

disadvantage of 5star F&B outlets, How 

does you address the issues 

Stand alone restaurants have now become 



stronger and more attractive in terms of 

product offerings. These stand alone 

restaurants are the current trend setters 

and give a tough run of the money for 5star 

restaurants. These restaurant are 

challenging everyone when it comes to 

innovation, Fusion etc. However there is 

one thing where 5 star restaurants will 

always have an edge over is their 

consistency on deliverables with regards to 

the Product quality (ingredients used, 

hygiene) and the personalized service 

delivery as every 5 star restaurant 

represents a brand promise and that is non 

negotiable for sustainability of the hotel 

and the restaurants. 

Today diners are looking for an experience 

along with gourmet food. Tell us how you 

provide this combination 

Dining today is no more just the food or 

great cocktails. It’s an overall experience is 

what the customer wants and wants to 

come back for the experience which 

includes ambience, food, beverage, 

r e c o g n i t i o n a n d g e t s a s e n s e o f 

achievement. Customers bring back their 

friends and colleagues for a social status . 

We at our hotel outlets try and achieve 

these parameters to retain customers and 

increase repeat business for sustainability. 

Do tell us about current and future trends 

in international cuisine and dining? 

Trends are defined by the likes of the 

customers, the global travelers have really 

helped us to be and incorporate the latest 

trends: Get the basics right is the first rule 

of the game, Get the customer what they 

want and don’t tell them what u have to 

offer as time is no more luxury to the global 

travelers. They want choices to make, they 

are ready to explore new cuisine and also to 

experiment with some innovative cocktails. 

They want fresh, bite size food samples to 

explore more over a heavy 9 course set 

meal which takes 4 hours to deliver. Fresh, 

quick, fast interactive, suggestive are the 

new way to engage . 

Live kitchens have become trend in most 

of the restaurants. What challenges they 

posses? 

There is no challenge in any live kitchen. 

The only thing we need to consider is the 

upkeep of the equipments and area to 

make it functional and presentable all the 

time. Secondly the Grooming of the Chef’s 

who’s working on the live stations as they 

are the centre of attraction (we also train 

chefs at the live counter – with soft skills – 

how to talk, how to present one self and 

personality development) 

Did Loyalty programs and Dining cards 

help in increasing the sale of F&B outlets 

or it decreases your profit ratio? 

Loyalty program and dining cards are a 

must, for sustainability. We create strong 

base of loyal customers’ and increase 

usage in our restaurant through these 

programs. “What’s in it for me” is the 

question every customer asks including us 

when we are on the other side , We get 

cards and get excited with points starting 

from credit cards , to petrol cards to even 

shopping cards for hyper markets etc. 

Logic remains same. Spend more gain 

more and we cannot lose focus on our 

loyalty programs. 

A few memorable guests you have catered 

to and any memorable experience? 

Starting from Sports icons to Bollywood 

celebrities to diplomats to the business 

tycoons – are experienced in and out of our 

Hotels. They are always here to achieve 

something and the hotel ensures their 

privacy is maintained and help they achieve 

what they here for. We go out of our way to 

create special amenities, Food menu’s 

everything based on their preferences. 

Just remember Madonna’s Song Frozen – 

“U only see what your eyes want to see – 

you’re Frozen” 

Your advice to budding Hospitality 

professionals? 

Study hard while you still have the 

opportunity in your respective institutes. 

We need a strong base of knowledge to 

start with. Once we get onto the industry – 

time is something which we will fall short of 

always to focus on our own development. 

However the learning journey continues till 

the time we are in this industry, due to its 

dynamic nature and change is the only 

thing that’s constant. Every day is a new day 

and comes with new learning. Choice is 

ours to grasp it or let it pass by. 

Also one very important advice “ Do what u 

love and not what u like or what the world 

wants u to be like, follow your heart and 

passion“ Success will find you sooner or 

later ! 

Mr. Mohd. Abdullah 



HOTELIER’S ARTICLE 

Travels…Breathing thin air 

otels come in various sizes, services 

Hl e v e l s a n d e v e r y o t h e r 

categorization that college teaches. So I 

will narrate my experience of a kitsch 

hotel, quite unique but to truly appreciate 

my experience I do have to create a 

backdrop to my wanderings. 

I’d travelled to a barren landscape, the 

kind you need to see to believe. The 

monstrous mountain sides were stark 

and lonely, freezing cold at night and the 

bare rocks burned during the day. Trees 

didn’t exist, grasses dotted only the river 

side and a stubble of a scrub held the 

loose soil together. It is a dessert for the 

lack of rain, and no oxygen for the lack of 

trees. So everyday breathing was hard. 

This was how my sojourns took me - to a 

cold, high and desolate dessert, Kaza. A 

comparison to help understand the 

lifestyle difference- Kaza valley has no 

sub-urban farm for vegetables and fresh 

produce, there is no daily milk delivery, 

water freezes cold in the pipes, electricity 

is erratic (it’s the best the government 

has been able to do) and the internet LAN 

unheard off. To construct anything every 

cement bag had to be transported from 

all the way down the snaky valley, over 

Manali pass, across the mountain ridges 

from a town. But all is not bleak. The 

beauty of the place is breath taking, the 


solitude incomparable and its simplicity 

charming. And that is why I chose to visit. 

After hours driving through the twisting 

and winding roads along the Himalayas I 

came to a small town. Barely two 

kilometers in length and perhaps held 

less than fifty families, I arrived at Kaza; a 

bare town in the narrow valley of two long 

mountains ridges and alongside a 

deserted river. I was dusted in the finest 

tyre kickup and disjointed from all the 

bumps, when we had road, and thumps 

when there was a lack of them. I arrived 

at a curious hotel. 

It was two stories high and the tallest one 

around. A strange mixture of local 

architecture and western signage 

intrigued me even before I walked in the 

front door which was just off the road. I had 

booked this hotel after taking into account 

it had the highest rating on Tripadvisor and 

the lack of other establishments. 

I stepped into what I could only describe 

as a quaint coffee-shop cum reception. 

Light and airy, the checkered table cloths 

w i t h t h e n o t r a d i t i o n a l t a b l e 

appointments seemed strangely 

welcoming. The reception desk, because 

Saikatpal, 

Assistant Manager Learning, 

Hyatt, Gachibowli. 

ospitality industry shining 

Hamongst the best performing 

industries in the world, implies 

interacting with people, anticipating 

and fulfilling guest needs and wants, 

and also travelling the world, thus 

combining work with the excitement of 

exploring different countries, their 

regions and cultures. 

Although success may depend upon 

unpredictable variables, it may be wise 

to think carefully about what it takes to 

evolve toward hospitality success. 

When on the top of the hierarchy, one 

soon discovers that responsibilities 

include the pain of dealing with various 

complexities inherent to the hospitality 

that was all there was to the front office, 

was covered in artifacts, so many that I 

skipped over them completely to pay 

attention to my hosts questions. They 

were expecting us, knew all our 

reservation details by heart and even 

remember our email conversations. That 

was a comforting relief because if not for 

this place I would quite know what do 

with myself for the night. 

MS. PALLAVI 

Training Manager, 

Taj Vivanta & Taj Deccan 

industry. At that level one has to 

perform and deliver to the satisfaction 

of property owners, the operating 

brand, guests, employees, and the 

local community. 

According to the World Travel and 

Tourism Council, travel and tourism 

accounts for 8% of the world's jobs and 

has the highest potential for growth of 

any industry. International travel alone 

accounts for more than 840 million 

tourists annually. The economic, social 

and environmental impact of tourism 

is significant and vital to creating 

sustainable jobs and quality of life. As a 

vast, dynamic and growing industry, 

hospitality and tourism provides 

tremendous opportunity for ambitious 

students who are creative, adaptive, 

willing to learn and striving for results. 

The mantra to a successful career in 

this industry is keep your focus, and be 

ready to adapt.

With increasing integration and high 

importance of hygiene standards 

awareness among the travelers – the role 

of Housekeeping - which is also largest 

producing revenue function in any Hotel 

has undergone tremendous change over 

the years. The housekeeping assistant 

plays a very vital role in creating “ Wow 

experience” or “ moment of delight “ for 

the guest during the stay which helps in 

spreading positive words of mouth and 

Tanvir Ali Akhtar 

Executive Housekeeper, Trident, 

Hyderabad. 

he Word “HOSPITALITY” comes from 

Tt w o G r e e k w o r d s ‘ L O V E ’ & 

‘STRANGERS’. It’s a word that means of 

LOVE OF STRANGERS. 

Hospitality industry contributes the 

major portion of the Tourism Industry. 

Where ever people go they need two 

things FOOD and LODGING and the 

Hospitality Industry caters to these two 

basic needs. The Hospitality Industry is 

growing at a very rapid pace and the 

global scenario is changing. In this 

scenario, the demand for high calibre, 

well-educated and trained professionals 

will far outstrip the supply. 

The Industry needs trained and efficient 

workforce for the effective running of 

their organizations. The employment 

opportunity in the Tourism and 

Hospitality Industry is vast. 

Properly trained and skilled persons 

have a wide range of opportunity to work 

in the sectors like hotels, motels, 

restaurants, hospitals, railways, airlines, 

ships, industrial houses, fast food 

making guest a positive ambassador of 

the hotel – resulting in more number of 

repeat guests = higher revenue . 

Housekeeping establishes a hotel's 

reputation for cleanliness and quality. It 

is vital to have a strong housekeeping 

department in the hotel industry, for the 

guests' health, safety and comfort. Very 

often perceived as a monotonous job , but 

it can be made very interesting , fun and 

creative by having highly engaged team 

members through proper coaching , 

mentoring and empowering them to 

bring in new ideas , make them learn 

something new and make team 

understand the value of their work to the 

organization . 

With the world's focus on recycling and 

conservation, the hotel industry has 

undergone change - becoming more 

guest oriented, directory of lost and 

found items, registering maintenance 

of any kind on a software – Triton, 

recording of guest preferences and 

history for future visits on – Opera , 

recording guest feedback or complaints 

in the form glitch in Triton and sending it 

instantly on whatsapp group– which 

outlets, community centers, work as 

faculty in the various Hotel Management 

Institutes and many more. To work in the 

Tourism and Hospitality Industry team 

work is essential, one has to be 

physically fit, disciplined, polite, smart, 

well groomed, punctual, and have a good 

understanding of hygiene and sanitation. 

In the modern world one has to be 

properly educated, computer knowledge 

and fluency in English is a must. In the 

Tourism and Hotel Industry we must 

remember the 6 S, which are SERVICE, 

SINCERITY, SKILL, SMARTNESS, SPEED 

and SMILE. 

I Being an old student, Strongly tell you 

that the resource from RCHMCT will be of 

greatest levels and provide you with a 

lifetime career. 

Praveen Kumar G, 

Associate Director of Sales (Alumni Regency) 

Green Park Hotels & Resorts Limited 

helps in keeping all team members 

informed about guests complains or any 

other information related to guests. 

These are few new trends which set a 

hotel apart from the rest of the industry. 

Trends for room design - The use of 

Glass has become popular as nowadays 

we find glass being used as walls 

between bathroom and room. The use of 

LCD Television eliminated the need of 

bulky cabinets in front of the bed so that 

space can be utilized for minibar or any 

other purpose. Nowadays international 

hotels are looking forward towards use 

of technology in the rooms as lights 

which have sensors of movement and 

one touch systems. 

Today, housekeeping is the Heart of any 

hotel operation – we at The Oberoi 

address it with pride by saying “ Heart of 

the House ” contrary in many hotel 

chains who address it as “ back of the 

house”. Guests usually spend about 75 – 

80 % of their time in the hotel/in the room 

and hence his overall experience is 

h i g h l y d e p e n d e n t o n h i s / h e r 

housekeeping service experience – this 

can be also be enhanced by providing 

personalized service and making guests 

experience moment of delight with help 

of creative touch during their stay. 



“Creating Memories for guests – A key 

business model in today's hospitality 

sector” 

During my early days when I talk about 

early days I meant the time when I 

started my career into hospitality sector I 

was told by a wise gentlemen in my 

induction days probably first day at work 

“ Ladies and gentlemen we are not in a 

business of running hotels but in a 

business of creating memories for our 

guests” if we create those memories for 

our guests the business will always 

flourish and in the flow we as individuals 

will grow. This thought has left a deeper 

impact on me through my life and I am a 

firm believer for this concept. 

I still remember when Steve Jobs 

launched the very first iPhone. It was a 

WOW moment so creatively packaged 

that the audience was left mesmerized. 

When was the last time you experienced 

a WOW moment? Was it when you 

received that offer to join the company 

you’d been dying to work for? Or Perhaps 

when your friends surprised you with a 

huge birthday cake? Or when you got 

upgraded to a business class? 

what does it mean to WOW someone? 

Let’s go with an accepted definition – to 

not only meet but exceed expectations in 

a memorable way. In hospitality, this 

means understanding where the guest is 

coming from, the needs of the guest, 

learning about the guest wants, then 

gathering all the resources you have to 

craft a mind-blowing experience that will 

very likely be talked about, 

Every day, we have a variety of different 

ways to deliver WOW moments to our 

guests. These WOW moments do not 

have to be grandiose nor do they have to 

be expensive. What these moments have 

to be, however, are genuine and from the 


heart. It could be as small as a 

personalized book mark or a small bon 

voyage cake for a guest who is checking 

out of the hotel or a small hand crafted 

bag for a lady to keep her ornaments. 

Every gesture which comes straight from 

the heart creates an everlasting and 

longing impact on guest which will 

compel them from coming back to the 

Hotel time and again. It is these guests 

who become the Brand Ambassador who 

promote the hotel extensively through 

word of mouth. 

In order to create those wonderful guest 

memories it is very essential to empower 

people to think out of the box and do 

those small gestures for the guests. I 

always mention this to all my colleagues 

Treat your guests the way you would like 

to be treated and you could never go 

wrong. The beauty of Hospitality sector is 

that each and every one of us have 

developed the tricks of ensuring that 

every guests who walks in to our hotel is 

looked after very well through our 

upbringing since childhood as being 

hospitable to any guests who comes to 

our house is always looked after very well 

by the hosts which is a basic norm in our 

culture and society. We just have to 

implement the similar culture in our day 

to day interaction with guests at the 

hotel/ restaurants. 

Exceeding expectations is not a new 

concept. Guests have always been 

looking for memorable experiences, but 

those desires are even more magnified 

today. Customers yearn for those 

p e r s o n a l i z e d a n d u n s c r i p t e d 

interactions. If you can WOW each guest 

that passes through your doors just once 

and have them tell one other person 

Sonam Kapadia 

Learning Services Manager 

ITC Kakatiya, Hyderabad 

wish to congratulate each one of 

Ithe students, on this commendable 

achievement and indeed great 

pleasure in conveying my best wishes 

to all of you. Regency College of Hotel 

Management has a reputation for 

attracting the best students & It is a 

matter of great pride that the College 

about their remarkable experience, with 

social media platforms being so active it 

is very essential that we as an 

organization work on a model which is 

unique and different which will help us 

differentiate ourselves with the rest of 

the world. Social media portals like Trip 

Advisor, Facebook and Twitter now a 

day’s play a vital role in brand positioning 

in people mind as these portals are 

majorly used and updated by our guests 

who travel and visit us. 

In the end I would like to sum up is that we 

can work in the finest of the hotels around 

the world with swanky amenities and 

luxury lobby and rooms, but if we fail to 

create those small touch points which we 

call memories for our guests then sole 

existence of hospitality industry is 

diminished. 

G. Vamshi Reddy 

Assistant Manager, 

Food and Beverage Service. 

Trident, Hyderabad 

has made consistent progress, year 

on year, in academic and co-curricular 

activities. 

On your journey ahead, Challenges 

and Opportunities are two sides of the 

s a m e c o i n . T h e m a n a g e r , 

businessman and the entrepreneur of 

today needs many more weapons in 

armory, so get ready to go and conquer 

the world. 

As part of the Hotel fraternity, a warm 

welcome extended to each one of you. 

Wishing you all the best for achieving 

greater success and scaling newer 

heights in your career ahead.

ITC Hotels Responsible 

Luxury' Initiatives 

Raison d'etre: 

Each ITC hotel is acknowledged today as 

an embodiment of 'Responsible Luxury' - 

in product with a global LEED Platinum 

acknowledgement and international 

accolades. But to truly bring alive 

'Responsible Luxury', the services at our 

hotels must become a symbol of this 

ethos. There are opportunities that exist, 

especially within the gamut of food and 

beverage that enable a platform to 

enumerate the unique and differentiated 

aspects of 'Responsible Luxury'. 

Our products: From design to room 

c o n f i g u r a t i o n t o i n t e r i o r s a r e 

conceptualised and built around the 

diverse and evolving needs of our guest. 

We need to ensure that we stay 

relevant and contemporary in our 

service offerings / guest experiences, 

as well. Consumer aspirations and 

needs form the bedrock of our existence 

and the ITC Hotels team must be 

sensitive to these in order to identify 

and meet the requirements of 

discerning guests. The culinary 

initiatives under 'Responsible Luxury' 

are a step towards meeting this objective 

and is in keeping with the organisation's 

vision to be 'Future Ready'. 

Few Initiatives 

ONE BITE WONDER 

'Good for you', Bite sized snacks 

Why: With ‘Well-being’ gaining global 

prominence and transcending every 

aspect of our lives, our guests (during 

meeting, conventions and social event) 

are looking to connect, converse and 

network over cocktails without having to 

manipulate large sizes of unwieldy and 

hard to manage snacks. 

What: In our endeavours to sustain 

innovative options to enable a distinct 

positioning for our culinary offerings, 

with enhanced focus on banquets, we've 

created offerings under the 'One Bite 

Wonder' initiative that enables our 

guests to 'Meet with success' at our 

hotels. 

One Bite Wonders are unique, small 

tastings of 'Caringly sourced; mindfully 

prepared' snacks that underscore a 

well being philosophy. 

How: Our chefs have created a repertoire 

of re-imagined appetiser flights (small 

tastings) that our exhibit EIGHT 

CONCEPTS of presentation styles 

articulated as redefined canapés, 

Impressive cones, Contemplated 

spoons, Indulgent glasses, Inspired 

wraps, Curated platters, Inventive 

tartlets and Flamboyant sticks. 

Welcome Meal Composite dining 

experience; for one 

Why: With the entire global workforce 

engaging with one another on a 

sustained pace, meal times vary for 

guests, residing in hotels. As such, 

guests are more inclined to dine within 

the comforts of their room to keep pace 

with their work. With sustainability / 

responsible practices high on the agenda 

of the global traveller, he/she is 

challenged during meal times on being 

conscientious and yet meeting his 

yearning for a wholesome meal that 

satiates the palate. Technological 

invasion has augured the era of the 

'Room Service Renaissance' leading to 

appreciation of the Welcome Meal 

concept. What the Welcome Meal is a 

composite in-room dining experience of 

a well balanced, bespoke meal 

encompassing a menu of choice that 

includes the essential components of 

fibre, protein and carbohydrates in a 

menu ranging from Indian / regional 

Indian to oriental and western. 

How: In keeping with the ITC Hotels 

tradition the Welcome Meal initiative 

ensures offerings encompass both ITC’s 

signature branded cuisine and leverage 

the local cuisine of the region that the 

hotels are located in. Our ‘farm to plate’ 

approach ensures that we offer fresh 

produce and indigenous flavours of the 

region whilst also creating sustainable 

livelihood for farmers in the region. 

The Welcome Meal scores on the 

following: 

• S a v e s T i m e / A l l o w s t i m e 

management – a precious commodity 

for the travelers on the move 

• The menu encompasses a choice 

t h a t i n c l u d e s t h e e s s e n t i a l 

components of fibre, protein and 

carbohydrates in a menu ranging 

from Indian / regional Indian to 

Mr. Ashwin Narayanan 

F & B Manager, I.T.C. 

oriental and western, including local 

favorites. 

• The Welcome Meal ensures that the 

diner has a gratifying experience that 

does not burden his / her conscience. 

The Express Wok at Pavilion and Inroom 

dining 

Why: World over dining trends indicate 

preferences tilting towards comfort 

dining, which is rooted in the essence of 

‘ f a m i l i a r ’ t a s t e s . T h e s e d i n i n g 

experiences are also hassle-free since 

they eliminate labouring over the menu 

for choices. 

What: Meeting this need with the 

signature strengths of ITC’s culinary 

excellence is ‘The Express Wok’ - a 

delightful symphony of traditional 

flavours, reminiscent of the familiar 

comfort associated with a delectable 

Chinese meal. The journey from the Wok 

to the Table is staged (timed / quick) to 

ensure that the freshness of the flavours 

are retained, with an emphasis on taste. 

How: The menu comprises a selection of 

6 signature Chinese delicacies, that 

include favourites like Prawns in Hot 

Garlic Sauce, Chicken Chili Bean and 

Sliced Lamb Hunan Style, among others. 



Unbreaking The Egg 

he egg is a complex, biological 

Tpowerhouse of nutrients with 

innumerable culinary uses. One large 

egg contains 70 calories, 6 grams of 

protein, 5 grams of fat, (of which only 

1.6 grams are saturated), and at least 

14 vitamins and minerals. Most of the 

nutrients and 45% of the protein are in 

the yolk. The white contains mostly 

protein. Egg protein is one of the 

highest quality proteins on the planet, 

second only to breast milk. And while 

one large egg contains 213 mg. of 

cholesterol, it is saturated fat 

consumption that is more related to 

serum cholesterol levels than actual 

cholesterol consumption itself. Thus, 

with only 1.6 grams of saturated fat, 

eggs are not as unhealthy for your 

heart as generally supposed. 

FAST EGG FACTS: 

1. Eggs are graded, in descending 

order, AA, A, and B. Grades are 

based on quality which is influenced 

by the egg’s freshness. Grade A is 

the most common grade found in 

supermarkets. 

2. Brown eggs are no different than 

white eggs in terms of taste or 

nutrition. They merely signify a 

different breed of hen. 

3. Store eggs in their carton. Eggshells 

are porous and absorb surrounding 

odors inside your fridge. 

4. It is easier to separate the yolk from 

the white with a cold egg. 

5. To whip egg whites to maximal 

v o l u m e , s t a r t w i t h r o o m 

temperature whites, ensure there is 

no yolk in them, and use a copper 

bowl. Copper bowls produce the 

most stable and voluminous 

whipped egg whites because of the 

interaction between copper ions and 

proteins. 

6. To determine the freshness of an egg 

submerge it in water. Eggs have an 

air pocket that grows with time. 

Fresh eggs will lay flat on their side 

in water. 

As they age the one end will start to 

rise. If your egg floats, don’t eat it. 

7. For scrambled eggs, heating the pan 

before adding the eggs will reduce 

sticking. 

8. Egg whites lose their integrity with 

age. Thus, fresh eggs are best for 

poaching since the white will 

disperse less. Adding vinegar and/or 

salt to the water will further reduce 

its diffusion. 

9. Older eggs are best for hard-cooked 

eggs. (Culinary professionals avoid 

the term hard-boiled since the eggs 

are not actually boiled). The higher 

pH of older eggs allows the shells to 

peel easier. Thus, don’t add vinegar 

to the water for hard-cooked eggs. 

Over cooking causes greenish 

blemishes, the result of a reaction 

from the iron in the yolk with the 

sulfur in the white. For perfectly 

hard-cooked eggs, warm the eggs in 

hot tap water. This reduces the 

chance of them cracking. Then 

place them in cold water and bring to 

a boil. The instant it boils remove 

them from the heat and allow them 

to steep, covered, for 12-13 minutes. 

Then submerge in cold water to stop 

the cooking. 

Tired of the usual methods for 

preparing eggs? Try a frittata, i.e., an 

Italian omelet. Unlike a French omelet 

where the egg is folded over the 

ingredients, the ingredients are 

actually mixed into the eggs 

Chef. Venugopal Rao. A 

Corporate Chef 

Karak Gholam, Al Mejhem Global Group Co. 

Al Salamiya, Kuwait 


Lesson for Rookie Chefs 

(What you won’t learn in Hotel Management Schools) 

ecoming a Chef is hard work, and 

Bmany of the more tough situations 

you'll be forced to deal with are beyond 

your control. You have to learn to adapt, 

carry on and-as always-improve your 

craft. Our backgrounds, goals and 

philosophies differ, and nowhere is that 

more apparent than when we're all 

sweating it out in the same high-stress 

kitchen for hours on end. One of the 

difficult things you must learn to manage 

i s t h e d i f f e r e n c e i n p e o p l e ' s 

personalities. Conflicting personalities 

exist in all workplaces, but with the type 

of work we do as chefs, it is critical to be 

able to deal with every boss or coworker 

you ever have. It is not hard to recognize 

who around you shares a different type of 

personality. 

Chef. Samba Siva Rao D.V.N. 

Executive Chef 

HMS Host International, Dubai 

Young Chefs must realize that they not 

only have to work with these people, but 

should LEARN from them! When I see my 

team, I don't only look for true leaders-I 

want chefs with different personalities 

sharing the same philosophy for 

success. This creates a team of people 

that work well together, but can solve 

problems differently. Learning how to 

manage our differences is an asset! 

Rules for Becoming a Great Chef 

• Don't Pretend you know more than 

you do:- If anything, you need to under 

p r o m i s e a n d o v e r d e l i v e r . 

Professional cooks and chefs are an 

extremely egoistical bunch; there's a 

lot of pompous talk about talent and 

knowledge. Learn to walk-the-walk 

before you talk-the-talk. 

• Be Aware of Your Surroundings:- A 

kitchen is a crowded, hectic place. Let 

people know where you are at all 

times. Yell "corner" when walking 

around a corner. Say "Behind You" 

when walking behind someone. Say 

"Sharp" if you're walking by someone 

with a sharp knife and say "Hot" if 

you're walking around the kitchen 

with a hot pot. Not adhering to these 

rules is considered rude and 

dangerous, not to mention that it's a 

dead giveaway that you haven't spent 

much time in a professional kitchen. 

• Do Your Homework:- Most Hotels 

have web pages complete with their 

menus. Read the menu and do 

research on any terms or dishes that 

you're not familiar with. 

• Shut Up And Stop Brown-Nosing:- 

When you first start in a new kitchen, 

try not to talk unless spoken to, or ask 

a direct question about the food or the 

current task at hand. Learn the 

cultural dynamics of the kitchen 

before you open your mouth and 

make a fool of yourself. 

• Limit Your Vices:- This may seem like 

a strange tip if you've never worked in 

a professional kitchen. The fact of the 

matter is, people who work in 

restaurants tend to be a hardpartying 

bunch. If you've spent any 

time in the industry, chances are 

you've seen your fair share of 

extremely talented individuals selfdestruct 

because of problems with 

alcohol and drug abuse. 

• Have A Purpose:- Working in a 

professional kitchen requires so 

much time, effort, and energy that you 

will not last if you don't have a 

purpose for being there. 

Lessons Culinary Schools can't Teach 

Culinary school is an absolute necessity. 

You not only learn how to cook, but how to 

work as a team. You learn a bit about 

working in the industry from your 

instructors, who will likely share their 

r e a l l i f e e x p e r i e n c e s w i t h y o u . 

Unfortunately, there are some lessons 

that can only be learned through real 

work experience. Here are a few of them: 

• Learn to Juggle. Staying organized 

while working on several projects at 

once is a critical skill only mastered 

through experience. 

• Become a Master of Communication. 

This is the MOST IMPORTANT skill 

you can learn. Learn how to 

communicate with your peers, chefs, 

customers, and business partners. 

• Understand Kitchen Politics. Let's 

face it, chefs are politicians. You have 

to know how to play the game, smile, 

and be genuine-but be smart. 

Sometimes others may be jealous of 

and try to limit your success. 

• Buff Your Management Skills. Learn 

how to lead, motivate, and inspire a 

team. Good leadership encourages 

good employees. 

• Manage Your Dough (and I Don't 

Mean Brioche). When you graduate 

from culinary school, you'll be eager 

to land a job-and a paycheck. Be 

responsible. I see cooks all the time 

blow their money, then starve until 

they get their next check. Set a 

budget. 

Do as I Say, Not as I Did 

I think this is a good start for anyone who 

is entering the industry or is new to it. I 

really hope you benefit from these little 

tidbits of advice. Trust me... I did not 

always learn them the easy way! 



snapshots of external competitions 

Banarasi Das Chandiwaala Sojourn 

wonderful experience in itself. The Zealous participants, 

Athe tingling aroma, the startling presentation. Everything 

a treat and connoisseurs delight. Regency College took part in 

famed Banarasi Das Chandiwaala and continued its winning 

steak beating the best competitors in New Delhi. A Team of 

seven participants marched to Delhi. Each member of the 

team participating tried his best to outshine others, taking 

care about the minute detail. 

1. Mr Sai Prashanth bagged the Second Prize in Chatori 

chat and Anvesh in Cookery Competition. 

2. Gyaneshwar of BHM Final year got 3rd Prize in Floral Art. 

3. M. Madhu got First Prize as “National Carver” 

4. Md Azam and Sai Prashanth were judged Third Prize 

Winner in Mexican cuisine. 

IHM Flower Arrangement Competition 

Flower Power 

‘Create an enchanting 

heaven and you never 

love to leave’ Charged 

with this idea Regents 

took part in IHM Floral 

competition on 19th Feb 

2016 held @ IHM campus. 

The campus was filled with Fragrance and competitive 

spirit. Regents participated in Free-style category and 

Ikebana concepts with innovative and much relevant 

themes. The captions and the themes made judges difficult 

to declare the best. 

Rakesh of BHM 3rd year in Free-style category was 

adjudged Second Prize Winner for the mesmerising theme 

‘Nature Beckoning’. 

Sai Krishna of BHM 1st year stole the hearts by his classic 

white and black combo titled ‘Ivory Elegance’ and was 

declared 3rd Prize winner. 

Pranay Kumar of BHM 1st year in Ikebana setup got 

consolation Prize for his theme ‘Bleeding Blues’. 

World Tourism Day 

Fun, Food & Funda 

“To win in your own territory is not a great feat unlike 

winning in foreign soil.” 

Regents participated in in-door games at Shri Shakti 

Cultural event.’Fun, FOOD, FUNDA’ on 13th of Feb. 2016. 

Students from 3rd year shocked the rival team with their 

artistic skilled shots. Subba Reddy of BHM 3rd year won 1st 

Prize in Carrom Singles. Y.Srinivas of BHM 1st year won 

Runner up title in Chess Singles. 

Subba Reddy and Sharath Kumar Yadav of BHM 3rd year 

were announced Runners-up in Carrom doubles. 

National Institute of Tourism 

and Hospitality Mgt (NITHM), a 

Hospitality and Business Mgt 

c o l l e g e a t G a c h i b o w l i 

conducted competitions as 

part of the World Tourism Day 

celebrations. 

Q u i z o n T o u r i s m a n d 

Hospitality, Essay writing 

competition on “1 Billion tourists & 1Billion opportunites” 

Food Tales, F&B Challenge and Cookery Challenge were a few 

notable ones. 

Regents participated in 4 Competitions and bagged 3 Prizes. 

Star Chef 

Hands in Hospitality conducted culinary competitions on 

20th oct 2015 @ Taj Banjara on the eve of ‘International Chef’s 

Day’ students were enthusiastic while competing with Best 

kitchen trainees. 

I q b a l a n d M o h d . 

Alam got 2nd Prize in 

Gateaux Marreddy 

and A. Srikanth 2nd 

Prize for continental 

setup. 


Excellence Awards 2015-16 

CHANDRAMOULI 

Best Attendance 1st year 

SAMEER KUMAR DAS 

Best Attendance 2nd year 

CH RAMESH 

Best Attendance 3rd year 

BHARADWAJ 

Best Attendance FPCC 

RANGABABU 

Best Scholar of the year 

PAYAL PATEL 

Scholar of the year 

VENKATA KRISHNA REDDY 

Recognition of Merit 1st year 

BHARADWAJ 

Recognition of Merit FPCC 

VIKAS SINGH 

Sreekar Terela Budding Hospitality 

AZAM SHAREEF 

Sreekar Terela Memorial Award 

IQBAL 

Best IET boy 

SREEVALLIKA 

Best IET Girl 


ABHISHEK CHOWDARY 

Best Passed out - 2015 Student 

T AKHIL KUMAR 

Florist of the Season 

KOUSHIK 

Best Innovative - Housekeeping 

MUBARAK 

Best Towel Art 

P CHANDU 

Budding Chef Regency - 1st Year 

SAMEER KUMAR DAS 

Chef Regency 

MOHD.ASIF 

Mr.Regency 

PAYAL PATEL 

Miss Regency 

RAMESH 

Best Barman 

NAGA SRINIVAS KISHORE 

Budding Barman - 1st year 

Y SRINIVAS 

Best Table Setup - 1st year 

PUSHKAR VENKAT 

Best Restaurateur 

SHWETHA 

Best Rapito 



We are supplying our proudcts to many reputed organizations over a period of 30 years 

2-2-72/13, Turab Nagar 

Amberpet, Hyderabad - 500 013. 

Cell: 88855 82643, 86868 74656 


acp candid moments 

Cocktail competition 

Students of 2nd and 3rd year 

p a r t i c i p a t e d i n A C P C o c k t a i l 

Competition which was held on August 

1st at Taj Banjara. Regents with their 

u n i q u e t h e m e s a n d p r a c t i c e 

presented their cocktails with 

accompaniments L. Sai Chaitanya of 

2nd year with the theme “Purple Rain” 

got the Consolation Prize. 

Table layout Competition 

BHMCT 3rd and 2nd year students of 

Regency college took part in ACP 

Table Layout Competition. The event 

was held @ Hotel Golconda on 5th of 

August. Regents left no stone 

unturned researching Continental 

setups. Md Azam Shareef presented 

Portugal Table Setup whereas Ayesha 

Jena wowed the judges with her 

French layout. Ms.Pravallika explored 

Brazilian table setup and had laid an 

authentic Brazilian layout. But, it was 

Md Waseem of 3rd year with his 

Swedish attire and mannerisms who 

grabbed the eye balls of Judges with 

his beautiful Swedish table layout. 

Md Waseem was declared as the 2nd 

Prize Winner in the competition. 

Culinary Competitions 

The ACP Culinary Challenge is an 

endeavor to bring together enthusiastic 

Chefs to celebrate their passion for 

food. Regency Culinary contestants 

participated in North Indian, South 

Indian and Continental Cuisines. Their 

centre pieces for the cuisines were a 

huge attraction. There were 110 

participants from different colleges. 

In South Indian Category: Ruthwik of 

2nd year bagged second Prize in 

Tuthkoodi Cuisine. 

In North Indian Category: Goverdhan 

of 3rd year took away Consolation 

Prize in Shekawathi Cuisine. 

In Continental Cuisine: Benjamin 

S t e v e o f 3 r d y e a r w a s g i v e n 

consolation Prize for his ‘Ovatarian 

Cuisine. 

In Cold-Plated Category: Iqbal of 3rd 

year got consolation prize. 

Competitions play a vital role in 

culinary arts as they continually raise 

the standards of culinary excellence. 

For students the competition offers an 

experience that will help them further 

their culinary careers. 

Flower Arrangement 

Competition 

‘We Groom to Bloom’ 

‘A thing of beauty is a Joy forever’ 

sighed John Keats and that was what 

@ Central Court hall truly reflected. 

ACP conducted Flower Arrangement 

competition for both Hoteliers and 

Students of Hotel Mgt Colleges. 9 

participants from Regency College 

took part Dheeraj Kumar of BHMCT 

Final year was declared as ‘the Best 

Theme’ award for his beautiful 

ensemble entitled ‘Juxtaposition’ an 

arrangement of flowers depicting 

balancing life. 

In Professional category Ms Srilatha 

(House-Keeping Faculty) presented a 

round arrangement with the theme 

‘Rhythm of Flowers’. Her authentic 

and innovative presentation was 

appreciated by all Judges. She was 

unanimously declared first Prize 

Winner. 

Orientation Program for BHM 1st Year & FPCC 

The new joinees of BHMCT first year and Diploma students of FPCC attended 

an Orientation programme conducted by Association of Catering Professional 

@ A’la liberty Hyderabad. 


19th Executive Development Workshop (EDP) 

R e g e n c y C o l l e g e o f H o t e l 

Management & Catering Technology 

hosted 19th EDP (ACP) at its campus 

on 16th and 17th of July. The delegates 

were cordially welcomed and escorted 

to the session. ACP president 

Mr Shanmugham and Principal 

Regency College gave a welcome 

address. Eagerly awaited event 

delegates poured in @ Regency 

campus vibrant and enthusiastic. 

On Day 1 

SPEAKERS 

Mrs. Sri Devi 

stressed on “Attitude Necessary in 

Hospitality Industry” 

Key Points 

A p o s i t i v e a t t i t u d e c a n b e 

contagious. 

Conducted an activity to know 

different personalities. 

Interacted with the delegates & 

suggested ways to overcome 

negativity. 

Mr Srinivas Lahiri 

General manger of Taj Banjara spoke 

on topic. 

“How to shape up your career for 

Growth in the industry” 

Key Points 

Create a vertical career graph. 

Buildup strong networking skills. 

Polish your strengths &overcome 

your weaknesses. 

Plan a strategy to scale newer high. 

Mr Aijaz Ali 

COO of Golden Jubilee Hotels 

delivered a session on “Leadership 

Traits for 21st Century” 

Key Points 

Compared Hindi movie ‘lagaan’ with 

true leadership style. 

A leader should tap the potential of 

his employees and channelize their 

energies in the right direction. 

Trust your employees and let them 

grow. 

Build their confidence. 

D o n ’ t b l a m e t e a m ’ s p o o r 

performance on them. Appreciate 

their efforts. 


CAMPUS digest 

Young Sommelier in making 

Plan, practice and progress to perfection. These words 

were the driving energies for First year BHM students as 

Liquid Art Sommelier Pradeep marched into Seminar hall 

with his equipments. 

You juggle, you flip, you flair, you present Bar tending is all 

about Mixing, Flairing, Juggling to create eye-appealing 

exotic drinks. The students learnt the basic of Mixology and 

different bases. The art of juggling with unbreakable 

replica of wine bottles were handed over to Regents for 

practice. It was a 2 weeks of intensive training for BHM 1st 

year students. 

Continental Breakfast Buffet by FPCC 

Break for breakfast !!! 

Breakfast is one of the most important meals of the day, 

but many of us tend to forego it in our hurry. Students of 

Food Production Craft Course (FPCC) came up with an 

instant solution ‘Quick, yummy, Crunchy bites’. They set up 

a live Breakfast Buffet in Restaurant displaying Fresh oven 

baked Break Fast rolls, to irresistible array of Croissants 

and Doughnuts. Quick service and live waffle and Omelette 

counters added agility and freshness to the buffet. Student 

trainee chefs witnessed a live busy buffet gaining not only 

knowledge and experience but also in handling busy and 

demanding areas. 

Gala Buffet Pre Valentine Bash 

When Stars bonded over food!!!!!!!!!! 

Regency College Of Hotel Management and Catering 

Technology has added yet another fest to its Event holding 

Saga by celebrating the most anticipated culinary sojourn 

“Gala Buffet” themed “Only Love- The food Affair” a Pre 

Valentine Bash on 12th February 2016 at its own premises 

Regency Palace. 

The movie crew of upcoming movie “Padesave” was invited. 

Movie Director Ms. Chunia, Actor Karthik Raj, Leading Lady 

Nithya Shetty and Comedian Vishwa were present. Training 

Managers Vishal (Marriott) Sonam (ITC) Surabhi (Taj 

Krishna) Shikha and Rajat from (Raddison Blu) of leading 5 

star Hotels and eminent guests from different walks of life 

witnessed the celebration. Principal P. Ramesh Kumar 

Reddy and Team Regency welcomed the guests with 

bouquets. The event started with a welcome note by Training 

and Placement co-ordinator Ms. Uma Bala and progressed 

to Movie Promotion “Padasave”. Director Ms. Chunia spoke 

on how falling in love is……… 

An electrifying and energetic flash mob by Regents added 

much life to the crowd popular young music Director Kabir 

Rafi an Alumni of Regency College on crowds demand 

hypnotized the crowd with his song. The event shifted to 

much debated hot topic a Forum discussion on the topic 

“REEL LOVE vs REAL LOVE”. Hoteliers’ from 5 Star Hotels, 

School Principals and celebrities joined the discussion. 

Regents have always been an enigma the more you uncover 

the more there is waiting to be discovered. Final year students 

under the able guidance of expert Chefs meticulously planned 

the cold buffet to appeal to the evolving palates and 

preferences of the diners. The artistic integrity ensures the 

guests a spiritual and purifying experience that indulges all 

the senses. This event helped the Regents to organize and 

manage an event thereby showcasing their talents and 

displaying food delights for food connoisseurs. Students 

trained in Gastronomy dedicate their senses to the platter. 

The Ribbon cutting ceremony of Gala buffet opened gates of 

Food Affair for the guest. 

Kaleidoscopic view of City Hyderabad 

A tour that created memories for life-time!!! 

The newly joined Regent brigade along with Kitchen trainees 

explored and toured city Hyderabad. Ms. Kiranmayi (Faculty) of 

Regency College and a tour guide took a city study tour from Old 

city Charminar to City’s New Avenues. Even though there was 

packed crowd at historical sites, students took this opportunity to 

learn more about culture and rich history. Marching towards 

seven tombs. 


Horticulture Visit 

AP Horticulture Society Peoples plaza opened their gates to 

enthusiastic visitors to witness different types of plants. Like 

every year Regency College arranges a study tour to 

Hospitality professionals. Students witnessed a wonderful 

and cleaner environment. The visitors’ faces were vibrant 

and glowing as greenery soothens the soul. This exposure 

taught students. 

1. Preserving and protecting Nature. 

2. As a Hotelier to minimize technology and maximize ‘Go 

Green’ Theme. 

3. When decorating Guest’s Room to be aware of Plants and 

Stems using in Flower Arrangement. 

Regents returned to college with fond memories of the visit 

and thanked the Co ordinator for an exciting and learning trip. 

Knife skills: Creating feast for the eye 

Food Production department welcomed BHM 1st year 

students for Carving Classes. Students were first taught 

how to handle Carving Knives. Students learnt the basics of 

knife strokes and pressure control using specially designed 

carving knife. Chef Cyril (Carving instructor) said, I teach 

them different ways of thinking when it comes to food 

presentation and artistry. Sometimes a piece of fruit with a 

peculiar shape will catch an artist’s eye and suggest an 

entire sculpture”. With practise and effort you can 

transform ordinary into extraordinary. 

Ice art the much awaited winter event!!!! 

From Show stoppers to Road stoppers 

Students of FPCC (2015-2016) batch creates a stir @Banjara Hills 

by their visually breath taking Ice Carvings. The Impressive pieces 

were assembled formed a theme and were put on display in front 

of the college gate. Principal and Chef Cyril tutored and mentored 

the students on Ice Art . Using the cutting tools students created 

beautiful birds and Abstract Art. Decent crowd gathered around 

the carving site as young carvers were busy in sculpting. The 

passersby were urged to get back on the footpath before someone 

gets hit by the car .Such was the trance of Ice Art. 


trends exchange 

T h e S p e a k e r : M r . K . V i j a y , 

R e s t a u r a n t M a n a g e r , 

Taj Krishna. Topic: Banquet 

Functions, Sales and Current 

Trends in Banqueting. 

The session started with An 

Introduction to Banquets, types and 

spoke about the scale of Banquet 

business and its importance in Hotel 

revenue generation. He also 

explained about different types of 

Banquet Set-Ups and its importance 

in Planning an Event and gave good 

picture to the students on the 

banquet operations of Taj Krishna. 

Students enquired more on the 

current trends and innovations in 

displaying food in banquet functions 

and how to get that wow factor. He 

discussed on the importance of 

m e n u p l a n n i n g f o r s m o o t h 

functioning and quick service during 

events. 

Over all the students felt very 

k n o w l e d g e a b l e o n b a n q u e t 

operations after the session. The 

speaker was very much engaging in 

discussions with the students and 

was highly motivative. 

Fitness (Reach Your Potential) 

First Aid First!! 

A First Aid session by St.John's 

Ambulance was held on 17th March 

2016 @ Regency Campus. The visiting 

Doctor Dr Vidhyuth Kumar a regular 

speaker and a practitioner at 

Regency College briefed the 

students on immediate measures 

given in case of emergencies in 

Hotel. He demonstrated CPR 

method on a dummy and also 

explained some medical terms 

which are generally spoken by 

Doctors. 

Emergencies can occur anywhere 

and any moment. A student should 

be fully aware of the FIRST AID given 

in cases like CHOKING, PROFUSE 

BLEEDING, SHOCK BURNS and 

FRACTURES. An Hotelier not only 

looks at the Physical needs of a 

Guest but also should act as a savior 

if required. Students were deeply 

absorbing the techniques and First 

Aid relief methods. 

Regency college strives to meet the dynamic needs and interests of students by 

providing programs that encourage healthy life styles on 17th of December a 

group of Trainers from Talwarkar Gym visited REGENCY COLLEGE and checked 

Body Mass Index of students to know their fitness. Manager of Talwarkar 

interacted with students and queried on their physical fitness routine. Endurance 

test and other basic fitness tests 

were conducted. “Amidst the 

hustle and bustle of corporate 

life an Hotelier may not find 

sufficient time to hit into a gym. 

But with basic equipments 

anyone can tone his body and 

strengthen muscles”. 

Energy Saving 

(Energy Misused Cant Be Excused) 

A seminar on “Energy Saving in 

Cooking “ was conducted by Mr. K. R. 

Ramana Faculty Petroleum 

Conservation Research Association 

[PCRA] Ministry of Petroleum and 

Natural Gas ,Govt of India at 

Regency campus . The guest 

speakers spoke on Energy efficiency 

and Energy production. With the aim 

of imparting Knowledge to students, 

He urged the students to play a 

meaningful role in the development 

of Nation. The speakers threw light 

on ways to conserve and preserve 

LPG in kitchen. The session ended 

with a question answer session the 

slogan “Energy Saving is Nation 

Saving” echoed the Seminar hall. 

Broaden Your Horizons 

Edvantage International Auckland a 

leading consultancy in career 

guidance visited Regency college on 

13 Aug 2015 addressed BHM Final 

Year students on higher education in 

New Zealand post lunch. 

James Ellis Founder and Director of 

Edvantage International briefed 

Hotel Mgt student on career 

opportunities in Hotel Industry. He 

emphasized on studying as well as 

self –sponsoring education by taking 

up lucrative part time jobs. 


Guest Session 

A Guest Lecture on “Attributes of a Chef and current trends in the 

Industry” 

The Department of Food Production organized a guest lecture by a renowned 

Chef who worked @ Land, in Air and even Water. Chef Hassan of Indi Blaze 

Chain of Restaurants enlightened Budding Chefs of Regency College. This 

interactive session was organized on 4th of March 2016. Students were awe 

struck when chef was narrating his experiences “every culinary student worth 

his chef’s jacket will relentlessly have the voice of his instructor playing in his 

head, reminding him about the value of handling food properly”. Student Chefs 

enquired on latest trends in kitchens to which Chef quoted “Technology has 

made Man lazy barring Chefs”. Chef spoke about being Tech friendly rather 

than ignorant 

A chef is a creative and highly skilled cook who can not only prepare a 

delicious meal but can present it as a work of art. In addition to creativity, a 

good chef needs a healthy dose of motivation and desire, an ability to make 

split-second decisions, a thick skin to withstand criticism, and a facility for 

multi-tasking. A good sense of smell and taste is also a must. A person with 

these attributes can become a good chef but will need to do so in stages. A 

future chef will starting at the bottom and work his/her way up the ladder by 

going to school but by also realizing that much of the training needed in this 

profession is acquired on the job.” 

Regents were highly grateful to Gastronomy Dept for inviting Industry 

professionals at Regency College and helping students Dream Big. 

Expert’s Address 

Assistant Executive House Keeper of Taj 

Krishna Ms Babita was invited by Training 

and Placement Department on 23rd 

February 2016 at Regency College. She was 

the speaker for the session on Topic “How 

to Give the Guest the Best”. Students 

interacted on critical situations encountred 

in Housekeeping Department. 

Ms.Babita spoke about new trends in 

House Keeping. She emphasized on 

guests comfort, ability and accessibility to 

the facilities provided in the hotel. To be a 

successful Housekeeper she drafted 3 

attributes as be Caring, Focused and 

Optimistic. It was indeed a session 

delivered with excellence as it came from 

years of experience which was undeniably 

of great relevance. 

SSR Comptec 

Dealers in Computers & Peripherals 

53, Shenoy Trade Centre, (Cellar A/C) Parklane, 

Secunderabad - 500 003. E-mail: ssr_comptec@yahoo.com 

Tel - 040-2781 6545, Telefax - 040 - 27898817, 

Centrex - 040 66383146, Cell - 98480 10723 


PLACEMENTS 

A brief Saga of Industrial Exposure 

Training and Campus Interviews 

2015-2016... 

Regency Centre for Excellence 

At Regency College of Hotel Management 

we give more importance to Soft Skills 

T r a i n i n g i n c l u d i n g L i f e S k i l l s , 

Communication in English, Personality 

Development, Etiquette, Grooming, and 

Image Development. 

After students join Bachelor’s or Food 

Production job oriented course, 

Orientation and Induction program is 

c o n d u c t e d f o r t w o w e e k s o f 

commencement of the course. During 

Orientation Program the students are 

honed and prepared for the programme 

they have enrolled in along with a better 

personality. 

Those students who are poor in 

communication skills especially spoken 

English are taught basic grammar, 

vocabulary, listening and writing skills. A 

full fledge language lab meets the 

purpose to train students to speak 

Business English effortlessly. 

A curriculum of in depth theoretical 

knowledge as per their area of interest is 

d e s i g n e d f o c u s s i n g o n C a m p u s 

Interviews. Etiquette and grooming is the 

essential part of a better professional, 

keeping this is in mind we at Regency 

mould the students slowly and steadily in 

hotel manners, etiquette, work culture 

and so on. 

Industrial Exposure Training 2015-2016 

The II/II Sem Industrial Exposure Training 

for BHMCT Students started on 6th 

Dec’2015. This 21 week program as per the 

Osmania University curriculum took off 

with students doing their training in 5 Star 

Brand of Hotels all over India covering 

Benguluru, Goa, Hampi... Brands Like 

Ritz Carlton, Hyatt Place Hampi, The Park 

Benguluru, Oberoi, Taj Group of Hotels, 

Marriott, Novotel, Westin, Sheraton have 

given an opportunity to the 2nd year 

Regents for their real time experience to 

improve their hands on skills in 

operational and ancillary departments. 

Campus Buzz...2015-2016 

• Campus placement or campus 

interview is the program conducted 

within educational institutes. At 

Regency College this year there are 

many new international brands which 

got added to the companies which 

were already picking up students 

• This year also the campus placements 

started in the month of October 

The prestigious Oberoi Group of Hotels 

Ms. Pooja Grover (Director- H.R and Mr. 

Vishal Front Office Manager Trident 

Hyderabad visited the college for the 

recruitment drive of OCLD and OCER. 

OCER Oberoi Central Employment 

Register for a career as OPERATIONS 

ASSISTANT. The program started with a 

P r e s e n t a t i o n f o l l o w e d b y G r o u p 

Discussion and Personal interview. A 

good number of students were selected 

for this program into all the four core 

departments. 

The Lemon Tree Group of Hotels visited 

the college for campus selection on 21st 

Nov’2015. Mr. Narotham General 

Manager Lemon tree – Hitech city and Ms. 

Shweta and Ms. Mamta the H.R Team 

were present for hiring the students. The 

selection process was for Management 

Trainee, Hotel Operation Trainee and 

Operation Trainee program. A written test 

as per the area of interest, group 

discussion and Personal interviews were 

the scale to assess the students. 

Interested students were selected with 

offer letters in hand. 

Accor Group of Hotels a French Chain of 

Hotels with many brands present all over 

I n d i a . T h e N o v o t e l H y d e r a b a d 

International Convention Centre (HICC), 

Novotel Airport and Mercure visited the 

college for the prestigious General 

Management Trainee (GMT) program on 

7th December’2015. Mr. Sathyam 

(Director H.R Novotel Air port) Ms Maria 

(Training Manager Novotel and HICC, Mr 

Mathew (H.R Manager Mercure) Ms. 

Harishita (Training co-ordinator Novotel 

and HICC introduced the III yr BHMCT 

aspirants with a presentation followed by 

Group discussion and Personal round of 

interviews. There were a lucky lot of 

students who were picked up 

Green Park Hotels and Resorts Limited 

owns and operates business Hotels in 

Hyderabad, Chennai and Visakhapatnam 

under the umbrella of Green Park Hotels 

with multi Star brands like Green Park 

Hotels, Mari Gold and Avasa the 5 Star 

Properties in Hyderabad. 

Mr. Verghese (Vice- President – Avasa 

Hotel) Mr. Narendra Kumar (Group 

Training Manager), Mr. Sunil Kumar 

(Training Manager), Mr. Seshu (H.R 

Manager). The Selection process was 

through written test, group discussion 

followed by personal interviews with the 

V.P. Management Trainee program, Hotel 

Operation Training program, and 

Operations Trainee levels were offered to 

lure the students. A huge number of 

efficient and budding aspirants were 

given offer letters. 

I n d i G o a l e a d i n g D o m e s t i c & 

International Indian Airlines conducted 

pool interviews at Taj Banjara Hotel in 

November. The selection process was 

group discussion and personal interviews 

along with outstanding present ability. 

Three of our 3rd year students were 

grabbed by the airline industry too as 

customer support Executive for Indigo 

A i r l i n e s c e n t r e a t R a j i v G a n d h i 

International Airport. 

S t a r w o o d H o t e l s a n d R e s o r t s 

Worldwide, Inc. is an American Hotel and 

leisure company. Westin Hyderabad 

Mindspace is one of the most exclusive 

Hyderabad Hotels, ideally located in the 

heart of IT Hub of Hyderabad. Mr. Sumit 

the Manager Human Resource visited the 

campus on 28th January this brand 

selected exceptional students for Front 

Office, Housekeeping and F&B Service 

departments. Through Personal interview 

by the H.R and the Technical round by 

their Operations Manager. Students were 

thrilled to receive the offer letters from 

such a reputed brand at an early stage 

Hyatt Hotels Corporation is an American 

international company. Park Hyatt a 


esidential luxury Hyatt Hotels, mid-sized 

Hotels in cities considered premier 

destinations like Goa in India. Mr. 

Chiranjib De Director Human Resource of 

Park Hyatt Goa Resort and Spa visited the 

campus on 7th Feb. The process of 

selection for this beautiful 45 acre luxury 

resort was through Group discussions, 

Critical Thinking, pleasing Personality 

and of course oodles of confidence 

followed by personal interviews .Regents 

were picked up for all Major operational 

departments. 

Park Hyatt Hyderabad one of the beautiful 

and first brand of Hyatt Hotels here 

conducted interviews in their Hotel 

premises on 19th March. The interview 

panel consisted of Mr.Vinod Adanki 

(Director F&B Service) Mr.Rakshit (H. R 

Manager) and Ms. Kanika (Asst Front 

Manager). A Handful of students got 

selected for F&B Service department. 

Pushing Barriers! Creating Careers 

The First Direct International Placement 

ever since Inception (1994) 

Overlooking the Arabian Gulf, the 

Sheraton Abu Dhabi Hotel & Resort is 

strategically located in Abu Dhabi's most 

p r e s t i g i o u s a n d r e f i n e d 

neighborhood.Sheraton Abu Dhabi 

Conducted Skype interviews for students 

with Area of Interest as Accommodation 

Operations Department. Mr. Kalyan 

(Training Manager) the Executive 

Housekeeper conducted the Skype 

interviews on 1st March’2016 for the 

Middle East Aspirants. A couple of 

students were selected for the final round 

and one student short listed. 

THE DREAM DESTINATION 

Marriott Hyderabad conducted pool 

interviews on 15th March in their Hotel 

premises for the entire south regions 

(Hyderabad, Cochin, Benguluru and 

Chennai) for the Voyager and the 

Operational Trainee level programs. The 

process of selection started with a 

wonderful presentation by Mr. Vishal the 

Asst Training Manager followed by 

Personal Interviews with a panel of 

departmental heads. The students were 

picked up for all the core departments 

ITC Kakatiya Hyderabad the luxury Brand 

of ITC Hotels conducted recruitment drive 

in their Hotel premises on 21st March’2016. 

The interviews were conducted by Ms. 

Sonam (Training Manager) Mr. Nandan( 

Director H.R) and departmental heads for a 

cluster of ITC hotels in the entire south 

Hyderabad, Chennai and Bangalore. A Big 

group of students were shortlisted for 

various departments. 

S h e r a t o n H y d e r a b a d a b r a n d o f 

Starwood conducted interviews for III yr 

BHMCT students at their Hotel in 

Gachibowli. The job openings were for all 

operational departments. Personal 

Interviews with H.R, HOD and General 

Manager happened on the same day and 

all the students were given the offer 

letters. Ms. Neeraja (Director H.R and Ms. 

Neha (Training Manager) along with HOD 

were present in the panel. 

The thirst by recruiters to pick the III yr 

Regents is still on... 

LAURALS 2015 - 2016 

Winners at State & National level competition 

External Awards 

Date Prize Where How Date Prize Where How Who Who 

25th Sep 2015 2nd Banarsi das - Delhi Cookery Sai Prashanth & Anvesh 

25th Sep 2015 3rd Banarsidas - Delhi Floral Arrangement Gyaneshwar 

25th Sep 2015 1st Banarsidas - Delhi Carving Madhu 

25th Sep 2015 3rd Banarsidas - Delhi Cookery Sai Prashanth & Azam 

19th Feb 2016 2nd IHM - Hyd Floral Arrangement N.Rakesh 

19th Feb 2016 3rd IHM - Hyd Floral Arrangement Sai Krishna 

19th Feb 2016 Conso IHM - Hyd Floral Arrangement Pranay Kumar 

30th July 2015 Best Theme ACP Floral Arrangement Dheeraj Kumar 

1st Aug 2015 Conso ACP Bar Tending L.Sai Chaitanya 

5th Aug 2015 2nd ACP Rest.Table Setup Mohd.Waseem 

20th Aug 2015 2nd ACP Cookery SI Ruthwik 

20th Aug 2015 Consolation ACP Cookery NI Govardhan 

20th Aug 2015 Consolation ACP Cookery Conti Benjamin Steve 

20th Aug 2015 Consolation ACP Cookery Cold Iqbal 

13th Feb 2016 1st IHM - Hyd Carroms Singles Subba Reddy 

13th Feb 2016 2nd IHM - Hyd Carroms Doubles Subba Reddy & Sharath 

13th Feb 2016 2nd IHM - Hyd Chess Y.Srinivas 

21st Feb 2016 1st NITHM Cookery Banjamin & Vijay 

21st Feb 2016 2nd NITHM Poster Designing Dheeraj 

21st Feb 2016 2nd NITHM Table Lay Out Pushkar 

21st Feb 2016 1st NITHM Food Tales Payal Patel 


NEWS MAKERS OF THE YEAR 

Ingredient Display 

by First Year 

There is nothing like that moment 

when you taste a dish you made and it 

turns out to that authentic flavor all it 

takes are the RIGHT INGREDIENTS. 

BHMCT 1st year students in their initial 

stages of learning got an interesting 

a n d l i v e l y p r o j e c t f r o m F o o d 

Production Dept. The task was to 

survey the market, stores, malls and 

collect kitchen ingredients .The 

s t u d e n t s w e r e g r o u p e d i n 

teams.”Team protein builders were 

asked to collect sea food, meat, Know 

its availability cost and organic. Team 

ECO GREEN researched on herbs and 

green leafy vegetables including 

varieties of Chillies, Brinjals, and 

Continental vegetable. There were 

students working on Eggs, different 

kinds of bird, eggs along with 

displaying Milk and Milk products. 

Fruits and Nuts Team collected Fresh 

Indian and Foreign Fruits with dry nuts 

Energy builders. ‘Pulses and Lentils’ 

team decorated their stall with 

varieties of dals. Pasta counter was 

inviting as students collected different 

types of Pasta. Each team visited 

various stores of the city haggled , 

bargained and bought in best prices. 

The learning out comes were cost 

management, availability and team 

ethics. 

Lemon Tree Quiz 

Competition 

Induction Program for 1st year / FPCC 

Lemon Tree Hotel conducted Quiz 

competition for Hotel Management 

students on 31st October 2015, BHM 

First year students showed interest 

to participate. Ms.Swetha, Abdul 

N a v e e d , A n i r u d h R e d d y a n d 

P.Venkata Krishna Reddy of BHM 1st 

year under the guidance of Front 

Office Faculty prepared for the 

competition. They gave their best 

and surprised the selectors with 

their knowledge and Talent. They 

were declared Third Prize winners 

beating 8 other teams of senior 

s t u d e n t s . E v e n t h e w i n n e r s 

appreciated the junior’s team for 

being good competitors. 

The fresh entrants of BHMCT (2015-2018) underwent 4 days of Induction programme. 

Director of the `The English School Mr. UN Ganguly along with trainer Ms.Chandrayee 

familiarized the students on Hotel Industry. Fun –filled sessions on shortcomings of 

Service & House-keeping dept, Skills were conducted. Activities on `Team building 

and conflict- handling’ were also conducted. Freshers were also introduced to 

‘Restaurant Manners’. The activities conducted brought out many interesting qualities 

of the participants Mr Ganguly gave extensive and insightful guidelines along with lively 

demonstrations. Time passed away very quickly. Students thanked Mr Ganguly for all 

the interesting activities he made them to do. At the end of the session everyone had a 

million dollar smile on their faces. Not just the instructors but also the students as 

well! Well the mission accomplished. And what a sense of accomplishment it was !At 

the end of the day, students discovered their unknown strengths, made new friends 

had a better understanding of their classmates and were left with unforgettable 

memories which they will undoubtedly cherish forever. 

Parents Meet 

Regency College dropped the curtains 

of Orientation session a week long 

session of BHMCT 1st year by 

celebrating “Parents Meet”. 31st July 

was the closing day for Induction 

Program. The main purpose of the 

meet was to create a common 

platform where teachers and parents 

came together to enrich the students 

educational experiences and discuss 

variety of issues regard to all round 

development of students. 

The parents and the new students 

received a warm welcome from the 

principal and the faculty members, 

who introduced them to the college 

s y s t e m s , p o l i c i e s , r u l e s a n d 

regulations besides the curriculum. 

The meet was organized under the 

guidance of Principal and Presided by 

Chairman Regency College. The 

chairman in his address said that with 

hard work and the support of the 

infrastructure and faculty, the 

students can attain higher realms of 

success. The programme concluded 

with the presentation made by 

Principal P.Ramesh Kumar Reddy on 

the 20 year journey of college 

Salad Buffet- Feast your eyes 

BHM Final year students sharpened 

their culinary skills under the able 

mentorship of Chef Cyril and learnt 

different types of salads. Live salad 

counter enthralled the guests. Different 

continental salad using olive oil, 

vinegarth and Mayonnaise as dressing 

were served. The varieties at the bar 

included mix bean salad, sprouts and 

much more eye-appealing tangy taste. 

A Salad bar should not leave your guest 

hungry was the mantra of the event. 

Student Chefs thoroughly enjoyed this 

informative cum practical exposure 

with the guests. 


Food Festival & Website 

Launch Nizamian Grandeur 

Nayab Nizami Dastar @ Bahar-E-Nizam 

Regency College of Hotel Management 

and Catering Technology has come up 

with a lavish and Nawabi spread by 

organizing and Managing an authentic 

and much researched Food Festival 

Nayab Nizami Dastar at Restaurant 

Bahar–e-Nizam on 9th of December 

2015. Chairman Regency College Mohd 

Jaffer, Secretary Regency College 

Mohd Fathe Khaleq graced the 

occasion. Industry stalwarts Mr. Vinod 

Adanki Director F&B Service and 

Training Manager Park Hyatt Ms.Sonia 

were present at the event. Training 

Manager Ms. Prachi Yadav of Westin 

presence was encouraging. As an 

imperative part of the curriculum every 

academic year theme based Food 

Festivals are organized where the 

student gets hands on training with live 

exposure. In sync with the Food 

C e l e b r a t i o n C o l l e g e o f f i c i a l 

customized website was also launched 

t o m a r k a n o t h e r f e a s t i n i t s 

commitment to quality professionals. 

Chairman Regency College Mohd 

Jaffer launched the website and 

a p p r e c i a t e d t h e T e a m b e h i n d 

remarkable feats. 

Friendship Day 

Friendship day is that special 

day in the year when you get 

the opportunity to tell that 

dear person that you care 

.Friends are the inevitable 

part in your life who share 

their most memorable 

moments with you. At Regency College students take opportunity to express their kind 

and concern by showing in different ways. Senior students grabbed this day to 

befriend new joiners and make them homely. Seniors celebrated this day by gifting 

cute wrist bands and friendship symbols .A bond of friendship could be visibly seen 

among juniors & seniors breaking the barriers of seniority. There was a friendly and 

cordial atmosphere @ Campus. 

Fresher’s Delight 

Regency College of Hotel Management and 

Catering Technology organized a sumptuous 

Fresher’s welcome party on 4th of September 

2015. With its recent celebration of glorious 

two decades in Hospitality Management 

Team Regency and Regents set the theme for 

Fresher’s party as “Smile for the Miles”. Keeping in sync with the theme the fresher’s 

were badged cute smiley by seniors. The event started with Principal’s address, lilting 

music and the chunk of ice, new faces, smiles all along resounding laughter–yes it is 

party time. The energetic and enthusiastic emcees rocked the event with their timely 

and chirpy one liner. A ramp walk and talent hunt made the juniors thrilled to the core. 

An exotic lavish lunch prepared by seniors added fuel to the burning fire and indeed 

increased the adrenalin rush in the post noon continuation of the event. The seniors 

performed dances of varying styles from Bollywood to hip hop. The melodious songs 

sung by a few provided a breather from high energy dances . The fresh entrants 

participated in different games for the coveted title of Ms & Mr Fresher. Ms Apoorva of 

BHMCT 1st Year was unanimously declared Ms Fresher and As Mr Naresh Chandra of 

BHMCT 1st year was selected Mr Fresher 2015. 


Cultural & Sports 

Regents soak in Independence 

Day Fervor 

Independence Day Celebration 

Regency College Celebrated 69th Independence Day 

Celebrations at its premises. Principal P.Ramesh Kumar 

Reddy with Team Regency wished students a Happiest 69th 

Independent Day. At 9:00 a.m. Principal unfurled The tri 

color flag amid rendition of the National Anthem. There 

were celebrations in the air and every one took pride to be 

an Indian. Addressing the packed seminar Hall principal 

urged the Regents to become responsible towards nation. 

He added that students are the stars of India and they must 

lead the nation to greatest heights. Students presented 

some beautiful dances and songs. Finally comedy skit by 

2nd yr students was presented showing the artistic side of 

eager dramatists and which was very much appreciated by 

the audience. Dhiraj of Final year proposed vote of thanks 

and the celebrations were concluded. 

Johnson Grammar High School 

Visits Regency 

Students of 8th and 9th std of Johnson Grammar High 

School, Hyderabad paid a visit to Regency campus as part 

of their field trip. Accompanied by their teachers these 

young minds enjoyed their stay at Regency. Ms. Srilatha 

Housekeeping Faculty taught Flower arrangements and 

the different set up in Hotels. Later on students were given 

stems flowers and twigs to get hands on experience. 

Kitchen team explained the Safety precautions and 

Hygiene required in kitchen. Chef Venu, Chef Cyril made 

them do fruit and veg carving. Students were thrilled and 

excited to create wonderful flowers and birds from raw 

veggies. Tiny Chefs were lifted by Regency students and 

were shown preparation of muffins. Later on the kids were 

treated with tasty yummy muffins. When it comes to 

learning & development Regency college always 

welcomes curious learners. 

Kangaroo kids hop in @ Regency 

It was a pleasant breezy morning of 22nd July 2015; when 

college gates were wide open for kangaroo kidz (a play 

school) to hop in. Accompanied by class in charge Ms. 

Nancy 30 tiny tots aged between 3 and 4 years merrily 

entered the college premises to explore their senses. The 

college sights and sounds invited them and with their eyes 

wide open these little angels truly presented the picture of 

`kangaroo kids in wonderland‘Balancing the Chef caps and 

drowned in their aprons the kids were shown colorful 

crunchy fruits and veggies. Chef Venu made the children 

touch and smell the ingredient used in the kitchen and also 

explained the different tastes. The toddlers were delighted 

to see chefs and their work. 

Republic Day 2016 

Regency College celebrated 67th Republic Day by Flag 

hoisting and Vandemaataram recital at college premises. 

Venkata Krishna and B.Swetha of BHMCT First year hosted 

the celebration. Principal in his address urged the students 

to celebrate National festivals with the same enthusiasm 

and spirit as with other important days. He presented a gist 

of President of India Pranab Mukherjee’s official address 

on the event of Republic Day. Students Rohith ,vijay, 

Chandramouli, Sajjad,sufiyan of first year presented a 

hilarious skit depicting Hyderabad lingo.Class 

representatives poignantly recalled the struggles of 

FREEDOM FIGHTERS and their martyrdom for 

Independent & Republic India. 


Farewell Party 2016 

College Farewell parties are always an exciting affair and 

brings alive a lot of happy memories. First year students of 

BHMCT organized a Farewell Party (Festa D’Addio-16) to 

bid adieu to the outgoing students of 2014-2016 batch on 02 

April 2016.Themed ‘Run for your Future’ students enjoyed 

the Chase. The function started with the Welcome Address 

by first years which were followed by speeches. Addressing 

the gathering, Principal wished the outgoing batch a bright 

and vibrant future, and good health. He said that coming 

together and parting is way of life and students should 

judiciously utilize, the moments spend in the college to 

build up a career to fortify their future. In her message 

H.O.D madam stressed upon the students to inculcate 

discipline and punctuality in their life. She said that with 

these virtues and experience gained from College, they will 

surely be able to face the challenges in their coming life. 

A scintillating cultural programe comprised of Songs, 

Dances, Skits brought in lot of life and energy to the 

otherwise poignant function. The main attraction of the 

event was the short video The first year students 

painstakingly video recorded Best Wishes from Hoteliers 

of Star Hotels for the outgoing batch. The flamboyant 

performances clubbed with emotional speeches of the 

students filled with melancholy blended the farewell 

function in a unique amalgam of joy and sorrow. Other 

faculty members present on the occasion also took this 

opportunity to bless and give good wishes to the students. 

Although the party carried a tinge of sadness, the students 

had fun as they enjoyed every moment with their best 

buddies. When the party ended, everyone was reluctant to 

leave. After all, for final year students, this would be their 

last official function in college before the term ends. Finally 

the first years had at last let go off the seniors( the 

backbone of college) At this parting first year Vijay Kumar 

reminisced ,”After 3 memorable years of living together, 

eating together, laughing at silly pranks and crying over 

bitter fights . We had to take heart and wish them all the 

luck and love in the World to make their fortune outside” 

There ended a beautiful day marked with both happiness 

and sorrow with lots and lots of love. 

COME, EAT n ENJOY. 

Feel good about yourself! 

Where health meets quick service 

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Cultural & Sports 

Sports week 

College Sport week, the annual clash of 

individuals and best teams in different 

c a t e g o r i e s r e t u r n s t o O s m a n i a 

university ground on 10th of Sep and 

continued till 14th of Sep 2015. Bigger and 

better than ever before, the week 

includes leading outdoor and indoor 

games. Cricket, Volley ball, Kabaddi, 

Kho-Kho were the most entertaining and 

cheering game. 

Cricket Volley Ball Volley Ball Mixed Doubles 

Winners Runners Up Winners Runners Up Winners Runners 

F.P.C.C. IIIrd Yr IIIrd Yr F.P.C.C. A Team B Team 

Swaroop (Capt) K. Marreddy(Capt) 

Subba Reddy 

(Capt) 

Swaroop (Capt) Subba Reddy A. Srikanth 

Nikhil (V Capt) 

Subba 

Prashanth 

Marreddy 

Reddy(V.Capt) 

Jaiswal 

Ramesh K.Marreddy 

Swaraj Jeevan Anvesh Pandey Anvesh G.Sharath Yadav 

Rajesh Ramesh G.Sharath Yadav Swaraj M.Pravallika Jasminder 

Irfan Sai Charan Ramesh Rahul S.Pravalika Sreedevi 

Rahul Arun Sai Charan Abuth Ali Ayesha Naseem Sultana 

Vamshi Vivek Badminton Singles Boys Badminton Singles Girls 

Pawan Randeep Raj Winners Runners Up Winners Runners Up 

Bhardwaj Santhosh Roop Singh 

Naseem 

Rohith 

Sreevalika 

Sohail G.Sharath Yadav (IInd Yr) ( Ist Yr) Sultana (Ist yr) (IIIrd yr) 

Prashanth Jaiswal Venkat. K. Reddy Badminton Doubles Boys Badminton Mixed Doubles 

Swimming Winners Runners Up Winners Runners Up 

Winners Runners Up Nikhil & Ganesh & Ganesh & Rangababu 

D.Anil Ramesh Rohith Jeevan Jasminder Naseem Sulthana 

Carrom Singles Boys Carrom Singles Girls Carrom Doubles Boys 

Winners Runners Up Winners Runners Up Winners Runners Up 

G.Sharath Yadav Subba Reddy S. Pravallika Sreedevi Alam Subba Reddy 

Kabbadi Chess & Mubarak & Waseem 

Winners Runners Up Winners Runners Up Carrom Mixed Doubles 

IInd Yr IIIrd Yr Zia Mudassir Winners Runners Up 

Srikanth Subba Reddy Running 200mts Srikanth Subba Reddy 

Dileep Anvesh Winners Runners Up Sreedevi Sreevalika 

Raheem 

Mar reddy 

Ramesh 

Abdullah 

Sai Krishna G.Sharath Yadav Talab 

Hari Prasad Sai Prashanth 

Venkatesh Randeep 

K.Vinay 

Vivek 

Teacher’s Day (Guru Utsav) 

A remarkable function in connection 

with ‘Teachers day’ celebration was 

held on 5 sep 2015.Regents surprised 

their beloved mentors with an 

impromptu get together. Teachers 

were requested and invited by students 

for cake cutting. Class Representatives 

of all the batches addressed the 

celebrations paying rich tributes to 

faculty members for turning ‘raw 

products to finished products’. 

Benjmin Steve of Final year was highly 

indebted to Team Regency for 

believing in him and his capabilities 

gratitude and lot of nostalgic moments 

were witnessed in the gathering. The 

best teacher is the one who suggests 

rather than dogmatizes and inspires 

his listener with the wish to teach him. 

Students sang – songs and danced on 

melodious hits to bring smiles & 

laughter on their mentor’s face 


We are GRATEFUL for the opportunity 

To connect TODAY... 

TOMORROW 

Transform 

The idea of forming an association of past 

Regents emerged from the desire of 

having fellowship and to create an 

emotional bond with the college where 

we, as the students spent the important 

years of our lives. Much of the Reputation 

of the college rests on the alma mater 

and how successful the old students are 

in the real world. when the alumni of any 

institution realize in existing corporate 

world that they had quality and holistic 

education then they take pride in being a 

product of the college, feels like 

expressing gratitude and wishing the 

college to be more successful and 

glorious in the coming years ahead .It 

was at Regency Campus that Regents, 

were molded to take on the challenges of 

the real world. The contribution of 

outstanding mentors has paid a lot in 

shaping our lives at both – personal and 

professional levels. At that moment, a 

thought emerged to serve not only the 

Alma mater, but also to society at large 

and these sentiments led the foundation 

of Regency Alumni Association in April, 

2005. With discussions and meticulous 

planning it again took a gigantic leap in 

2015 as a full working force under the 

tutelage and guidance of Principal 

P.Ramesh Kumar Reddy and his team. 

The ball started rolling with enrolment of 

members and Alumni elections and 

today the Association is celebrating its 

golden year a decade of its existence with 

more than 3 digit number members. 

The Zeal, Responsibility and confidence 

to start the Alumni association by ex- 

Students is commendable. Many of our 

students have attributed their success to 

the kind of education, grooming, the 

ingrained discipline, the excellent 

opportunities provided, co-curricular 

a c t i v i t i e s a n d t h e o u t s t a n d i n g 

placements by the college. Reminiscing 

the nostalgic memories usually bond and 

bind the students with the college. They 

feel connected even after they graduate 

out. RAA strives for better and strong 

links with passed out students as well as 

Welcome to the R.A.A World 

(Regency Alumni Association) 

provide a platform to Regents to share 

their Industrial Memoirs 

Philosophy 

The philosophy for founding the 

Association was to be a self-sufficient 

association of professionals through Life 

Membership Fees and industry linkage 

by the Association. As a policy matter, 

Association does not collect donations 

except in exceptional situations. 

Aims and Objectives 

RAA aims to promote strong relations 

amongst the Alumni, its current 

students, faculty and the industry as a 

whole. Its Aims and Objectives include 

• To stay connected to the Alma mater 

• To Visualize and facilitate the fine 

tradition of Giving Back 

• To Support college in pursuit of 

excellence and placements 

• To promote networking among alumni 

bodies / individuals and provide 

services to members of the needful. 

• To establish and encourage healthy 

academic, social and cultural 

atmosphere among the members of 

the Alumni and through that process 

serve the community in its academic 

pursuit. 

• To bring together all talents of the 

Alumni to help, all sided development 

of the mother institute and to support 

it in furtherance of its academic and 

professional aims, objectives and 

initiatives. 

• To render possible voluntary services 

to the needy members of the society in 

general and the members of the RAA 

in particular. 

• To encourage and provide publication 

of the latest developments in the hotel 

industry in the college newsletters 

and magazines. 

• To support the college in pursuit of 

Excellence and Placements 

The principal conducted the election of 

Office Bearers through voting and the 

following members were elected as the 

Office bearers. 

1. President – Y. Abhilash Kumar 

2. Vice President – Bharath Bhushan 

3. General Secretary – B. Vinay Sagar 

4. Joint Secretary – Shreya. B 

5. Treasurer – P.Lakshmi Kanth Reddy 

6. Executive Member – Srinath. A 

7. Executive Member – Kiran Mayi Audina 

Students Graduated from the College can 

be part of the Alumni, by registering 

themselves with an enrolment fee of 

Rs.100. The initiatives by RAA this year is to 

strengthen the reach of the association 

through communication by social 

networking platforms. Fund raising will be 

initiated for the support of scholarship to 

the needful in future endeavors. Ease of 

Remittance of funds online with opening of 

a bank account is in the process. Guest 

lectures by RAA shall be done as and when 

required by the college. 

As a source of motivation the Treasurer, 

P.Lakshmikanth Reddy announced the 

sponsorship of flight ticket to students 

opting through his consultancy firm for 

higher education overseas. 


creative writers 

Student Life And Values 

Student life is the happiest period in the 

life of a person. It is a life, free from all 

anxieties of the tough world. The mind of the 

student is full of noble ideas and his eyes are 

full of dreams. His studies are his 

preparation for the coming struggle of life. If 

properly utilized, student life lays the 

foundation for one’s future if misused, defeat 

is sure. Although there are no worldly cares 

to worry about, this period is very important 

for the student himself, for he has to be up 

working towards the acquisition of 

knowledge, building his character and in 

making contact with the world around him. 

The impressions he will gather at this period 

will determine his future conduct. The 

values he will develop now will influence his 

behaviour towards other people throughout 

his later life. It is therefore necessary that a 

right and proper use of the period is made 

with the utmost care. Education is the all 

round development of an individual into a 

useful member of the society. One must see 

that one’s student life is full-filling this aim. 

College studies play another important role 

in a student’s life. 

A college degree can be a catalyst to a new, 

exciting and challenging lifestyle. A 

graduating student has other not-soevident 

positive advantages that will assist 

him throughout his lifetime. 

Career Choice. It is clear that students 

frequently change their career plans during 

college, and that they become significantly 

more mature, knowledgeable, and focused 

during college in thinking about planning for a 

career. 

Quality of Life. 

Cognitive, effective, and practical 

educational gains are a function, not so 

much of where a student goes to college, 

but rather what a student does once 

enrolled in an institution. An individual’s 

personality refers to his/her appearance, 

characteristics, attitude, mindset and 

behaviour with others. 

It is during this period that Personality 

development goes a long way in reducing 

stress and conflicts helps to inculcate positive 

qualities like punctuality, flexible attitude, 

willingness to learn, friendly nature, 

eagerness to help others and so on. 

Teacher plays an important role after parents 

in moulding the students. Teachers are the 

source of inspiration for students because the 

relationship between student and teacher 

stands very strong. 

Values and its positive aspects 

Students are the future of India. The future of 

K.V. Uma Bala 

HOD-Accommodation Opeations 

Training & Placements 

our country depends upon the values 

imparted to them during their student life. 

Children have an immense power of 

observation and their feelings are deep 

rooted. They always observe their parents at 

home and their teachers in school. 

For humans, some things have always been 

more important than others. That is why we 

value people, ideas, activities and objects 

according to their significance in our life. 

Values affect their formation and 

development as individuals, and make it 

easier to reach goals that would be 

impossible to achieve individually. 

The new generation is drifting away from its 

history and culture while crime and 

violence have spread to all spheres of life. 

Doubtless, the scientific discoveries have 

g i v e n r i s e t o g e n u i n e o p t i m i s m 

materialistic accomplishments, but the 

problems of inequality, conflicts, poverty, 

apathy and anxiety are on the rise. A 

teacher occupies a pivotal role, in orienting 

the students towards a proper direction 

while i n c u l c a t i n g v a l u e s i n t h e m 

throughout the period. The family system in 

India has had a long tradition of imparting 

value education. With the presence of so 

many worldly-wise elders, it is but natural 

for the child to receive shelter and gain 

adequate knowledge to survive in the 

world. 

Values-its Inculcation and Need 

Education; Role of teachers, - Human 

R e s o u r c e D e v e l o p m e n t , S e l f - 

Development, Leadership and Personality 

Development for Students are the need of 

the hour. Based on time-tested Indian 

w i s d o m , e f f o r t s a r e m a d e b u t 

insubordination and paucity of values is felt 

in every sphere of life worldwide. What we 

need now are not just educated, but literate 

students whose knowledge is not limited to 

just the curriculum. With the worldwide 

disintegration gradually eroding the core of 

our society, we are now facing an urgent 

need to enhance the system. The new 

generation is drifting away from its history 

and culture while crime and violence have 

spread to all spheres of life. Indeed, the 

scientific discoveries have given rise to 

o p t i m i s m a n d m a t e r i a l i s t i c 

accomplishments, but the problems of 

inequity, conflicts, poverty, apathy and 

anxiety are on the rise. 

A child’s mind is like soft clay and can be 

moulded to any desired shape. It is high 

time we emphasized the need for 

inculcation of values at young age. 

Suggestions for Value Inculcation 

While teaching poetry the teacher can create 

awareness relating to conservation, love for 

Nature, biodiversity, Compassion for all 

animate and inanimate things alike and 

prevention of excessive use of natural 

resources. Use of appropriate methods of 

teaching like problem solving or group 

discussion will facilitate in active learning of 

values like leadership, cooperation, group 

harmony and mutual respect. Values like 

punctuality, discipline, sympathy, tolerance, 

democratic rights and responsibilities may be 

taught in applied situations. 

The aim of true education is to enable 

students to stand in equilibrium with the 

rest of the world. The power of expression 

can empower the youth of today and drive 

them away from violent influences. Mere 

academic knowledge without deep rooting 

of moral and spiritual values will only 

fashion lop-sided personalities which may 

become rich in material possession, but 

will remain poor in self-understanding, 

peace and social concerns. To shape one's 

life and to give him/her an opportunity of 

performing themselves on the global stage 

and the dire need for value education is 

constantly increasing as we continue to 

witness increasing violent activities and 

behavioural disorder in the society. At times 


deciding between two values might become 

very difficult and at time even conflicting, but 

the ability to take the right decision at the 

right time, in particular becomes even more 

important. We will find that the world is 

differentiated not into black and white, but 

into several shades of grey. There may not be 

a right decision or wrong decision but may 

simply be a priority of one value over the 

other for the child. It is hence the onus of the 

teacher community and all elders around to 

train the child to make appropriate 

decisions. Swami Vivekananda rightly 

pointed out- "Education is not the amount of 

information that is put into your brain and 

runs riot there, undigested all your life. We 

must have life building, man making and 

character making assimilation of ideas. 

Excess of knowledge and power without 

holiness makes human being devils". 

What can empower a nation that, in recent 

times, has earned the credibility of 

becoming an intellectual capital of the 

world? It is education. Education that is 

value-based. Education that imparts roots 

and also gives wings. 

The fact that all good education is, in 

essence a process of developing the human 

personality in all its dimensionsintellectual, 

physical, social ethical and 

moral is undisputed and universally 

accepted. Value orientation is integral to all 

stages of upbringing, formal education, 

interaction between individuals and social 

groups. 

Values are inseparable from life of the 

individual. Human development cannot be 

conceived in the absence of values. The 

phrase `Value Education' as used in the area 

of school education refers to the study of 

development of essential values in pupils 

and the practices suggested for the 

promotion of the same. Value education is 

education in values and education towards 

the inculcation of values. In its full range of 

meaning, value education includes 

developing the appropriate sensibilities _ 

moral, cultural, spiritual. Value education is 

essentially `Man Making' and `Character 

Building'. 

Concern for value education is increasing in 

recent years as a result of crisis of values 

that our society is currently experiencing. 

Teachers and parents act as models for 

children to cultivate socially desirable 

behavioural patterns. Whether or not the 

institutions offer specific programs, they 

must provide some kind of value education. 

The pupils’ learning of values in the college 

is a continuation of their learning in their 

family, community and through mass media. 

Therefore, the college and the universities 

should take into cognizance and utilize all 

types of social and educational influences 

affecting the development of values in pupils 

for value education purpose.. Thereby 

apprising the Youth of their duties in order to 

inspire them to contribute to the building of a 

modern and vibrant nation. 

Micro breweries in India 

microbrewery is a brewery that 

Aproduces small amounts of beer, 

typically much smaller than large-scale 

corporate breweries, and is independently 

owned. Such breweries are generally 

characterized by their emphasis on quality, 

flavor and brewing technique. 

People are well-travelled today. They 

know their beers, and they know what a 

good microbrewery offers as well. Micro 

breweries aren't competing with the 

mass-beer producers, but they do feel that 

Raghavendra 

Faculty, F&B Service 

they are offering a superior product." A 

few entrepreneurs across the country are 

in the process of transforming the average 

Indian beer drinker into a connoisseur of 

fine draughts. These Microbreweries are 

crafting a range of new flavours on 

premise and serving them in settings 

starkly different from the smoke-filled 

pubs. And they obviously see a huge 

m o n e y s p i n n e r i n t h e w o r k s . 

Microbreweries are springing up all over 

the country. While Gurgaon was the first 

off the blocks, Bangalore, Pune and 

Mumbai are now fast catching up. Beer 

clubs and microbreweries are expected to 

expand their reach and even target 

second- and third-tier cities all over India 

.premium and handcrafted beer have 

strong potential for growth It takes about 

seven hours to brew each variety of beer 

using imported ingredients. "It's a bit like 

how restaurants conceptualized the open 

kitchen format. So, if you liked seeing how 

your food was being prepared, why 

wouldn't you like seeing how your beer's 

being brewed?" 

But there are hurdles With liquor being a 

state subject, microbrewery operators have 

to obtain a separate licence from the excise 

department there are only a handful of 

s t a t e s — H a r y a n a , K a r n a t a k a a n d 

Maharashtra—that give out microbrewery 

licences .Getting a microbrewery license is 

a time-consuming task, because it is a 

licence that not only has to allow you to 

brew beers, but also sell them on your 

premises separately, getting people to 

recognise and appreciate their brews is a 

challenge as well. India, while one of the 

largest liquor markets in the world, has a 

tiny beer drinking population which has 

largely been brought up on a liquid diet of 

mass-produced lagers. 

These Micro breweries has good 

opportunity to experiment in small batches 

with true-to-style beers and bolder ones 

with more unique ingredients, they don't 

have a particular palate in mind; if 

something really blows up like an 

'Independence Lager' that's made with 

saffron, white pepper, and white mango, to 

it. Bangalore has one of India's most 

extensive beer lists, with a stable of both 

signature beer styles (including a light and 

refreshing Basmati Blonde that Brews 

German Pilsner Malt with Actual Rice) and 

limited offerings that feature local 

ingredients as Jackfruit, Finger millet, 

Mango, and Pumpkin and will soon the 

microbreweries look at incorporating such 

local ingredients as bitter gourd, 

sandalwood, and the distinctive spices used 

in Indian cuisine. 

Famous Micro breweries in India 

Doolally - Pune and Mumbai 

Independence Brewing Company – Pune , 

7 Degrees Brauhaus – Gurgaon 

Arbor Brewing Company – Bangalore 

Toit - Bangalore 



Role of Chefs and 

Culinary Schools in 

Local Food Sustainability 

Chef. Harresh Chandra.K 

Faculty, Food Production 

hough most Professional Chefs are 

Tpassionate about feeding people, 

the world needs more Chefs that are 

just as excited about ending hunger. 

Anyone in food service knows that a 

huge amount of food gets wasted 

between the delivery dock and the 

customer's plate. If you need further 

proof, the Food and Agricultural 

Organization of the United Nations 

commissioned a study that found that 

about "one third of the food that gets 

produced in the world for human 

consumption…is lost or wasted" and 

this number rises to almost one half in 

the INDIA. Ending food waste is one of 

the ways Chefs can battle hunger 

Solutions to ending food waste 

Some of the ways Chefs can end food 

w a s t e i n c l u d e c r e a t i n g d i r e c t 

relationships with farmers and 

offering locally-made food, changing 

expectations around visually perfect 

food, offering reasonable portion sizes 

(or letting consumers choose their own 

portion size), composting, and 

educating themselves about storing 

fresh food for maximum usage. 

1. S o u r c e r e d u c t i o n ( d e c r e a s e 

purchasing costs) 

2. Feed hungry people (increase 

revenue from tax breaks for 

donating food) 

3. Create bio diesel with waste oils 

(decrease spending on waste 

disposal fees) 

4. Create compost to amend soils 

(decrease spending on waste 

disposal fees and increase revenue 

by selling compost) 

Chefs have had to keep improving their 

recipes and menus to reflect these 

needs. Better fats, less salt, smaller 

portions and organic ingredients are 

just some of the improvements chefs 

are making to improve the nutritional 

value of their food. And in addition to 

being healthy, this trend toward local 

food is also socially responsible: it 

benefits the smaller, family farms and 

organic producers. 

Chefs who are making the switch to 

local, seasonal ingredients need to 

know how to work with small 

producers and plan menus around the 

varying availability of products, which 

poses different challenges than simply 

ordering all of their inventory from one 

or two national or regional food service 

distributors. Ordering Indents from 

more than one local supplier to help 

local market. 

Culinary schools also have a vital role 

to play in ending food waste. They are 

implementing programs to educate 

students and staff about preemptive 

techniques to keep food from being 

lost, as well as ways to use leftover 

food once it has been prepared. 

Programs include using food scraps to 

create compost that gets sold or used 

in the campus vegetable gardens, 

converting used vegetable oil for bio 

diesel fuel to power campus vehicles, 

and donating leftover food to food 

banks. 

Culinary degree program regularly 

update and adapt their curricula to 

prepare Chefs for the changing Culinary 

World. Changing culinary trends, 

updated nutritional information, or new 

ingredients all require Culinary 

students to master new techniques and 

develop new recipes. 

You can find traditional and online 

culinary classes that reflect the need 

for local and sustainable choices on 

menus. Sustainability is woven 

through many kinds of classes in a 

culinary degree program, including: 

• Food, Wine, and Agriculture 

• Food Ecology 

• Restaurant Operations 

• Food Politics 

• Food Sustainability 

Whether you're choosing from 

traditional or online culinary degree 

programs, culinary school can give you 

the most up-to-date information 

regarding locally produced ingredients 

and sustainable practices, 

Food waste is a natural concern for 

Chefs who love to feed people. Not only 

can eliminating food waste help end 

hunger, but it can also save other 

resources as well: up to 10 percent of 

landfill space, as well as the fuel used 

and emissions created to transport it. 

Do what you can as a Chef to keep good 

food from going to waste. 


Welcome to the future of Dining 

Trends in food consumptions 

It's no secret that the rise of mobile and 

connected technology is fundamentally 

changing the way people make choices, 

make purchases, and interact with 

brands. 

smartphone apps as tools to promote 

healthy eating behaviours, especially 

when ordering food and drinks in 

restaurants. Smartphone apps are 

innovative channels for delivering 

individual health behaviour changes. 

They offer a range of services that can 

improve the daily habits of their users. 

Smartphone apps allow users to keep up 

with their diets, exercise routines, and 

overall health. usage of smartphone 

apps that may assist in building healthy 

eating habits. Restaurants are now 

developing apps that includes nutritional 

facts about their menu items. These apps 

could be used for both consumer 

education and marketing efforts. 

E-TABLE 

The control of the dining experience is 

placed firmly in the customer’s hands. 

At the core its interactive ordering 

system, E-Table. With an E-Table 

system, diners place orders from an 

illustrated food and drinks menu 

projected on to their table surface. 

Customers also set their table ambience, 

discover the local neighbourhood, and 

even order a taxi home. 

Wow factor the E-Table system can help 

a restaurant to stand out from the crowd 

and become a must visit venue. 

Customers order more as it is so easy to 

order. 

Social media for Restaurants 

Digital media and technologies now 

affect every single stage of the visitor’s 

journey to a destination, during their stay 

and even after the stay. Restaurants are 

using attractive social media tools for 

sharing their guest memorable 

experience in restaurants upon their 

return home. The restaurants are using 

social media platforms to tweet about 

specials and show pictures of new food, 

it’s a cost effective marketing. 

The physical environment 

The physical environment has both a 

functional and a social dimension and it is 

an important driver of customer service 

experiences in restaurants. Customers 

interact with these drivers individually and 

create their own meanings and value 

expressed as feelings, thoughts, 

imagination and behaviour. 

Customers actively construct their own 

individual meanings from the physical 

environment, throughout the whole 

service process, indicating that the 

customer service experience is not 

controlled solely by restaurant 

management. It is important for 

m a n a g e r s t o u n d e r s t a n d t h e s e 

dimensions in order to treat them 

appropriately both favourable and 

unfavourable service experiences need 

to be considered. 

Dining often brings what's least expected. 

And while we can't control or predict the 

Chandra Reddy 

Faculty, F&B Service 

kind of outcome a customer will 

experience, we can learn to recognize the 

factors that will influence it. Style, format, 

ingredients, order of dishes, service 

imperatives while these have changed as 

they've needed to change, the essence of 

dining, of hospitality, that remains what it 

has always been. 

It is a simple notion that makes a big 

d i f f e r e n c e f o r g u e s t s . B u t i t s 

straightforwardness belies a deeper 

complexity - applicable beyond food and 

beverage - that we need to continually 

address across the hospitality industry 

delivering on our promises and creating 

an excellent experience for guests at 

every step. Guests expect more, and 

rightly so. Their preferences are 

changing and keep winning every time. 

Kiran Mayi 

Faculty, Front Office 

Green Practices and Green washing 

ustainability in simple words is “Live 

Sand Let live” and the approach 

towards this is by conserving the natural 

resources so our future generations are 

not deprived of the natural resources. 

Can we imagine a life for our future 

generations or our kids with “No 

electricity, Transport and Good food”? 

Sustainable development demands that 

the present generation be responsible 

towards our environment, our society 

and our economy so our future 

generations are not deprived of their 

basic needs due to our excessive 

consumption and depletion of the 

resources. 

Green practices have been adopted by 

our Industry since 1990’s. Hotels adopt 

sustainable practices for many reasons 

and the prime reasons being 

• To Gain a competitive advantage 

• To reap cost saving benefits - 

Enrolling and educating guests into 



towel and Linen reuse programs 

being the hotels first initiatives 

f o l l o w e d b y e f f i c i e n t e n e r g y 

management systems through room 

key cards which enables auto power 

shut off in rooms when guests leave 

the room. 

• To enhance customer loyalty – 

Responsible guests choose green 

hotels which reduce their carbon foot 

prints in its services and processes. 

This builds up loyalty as well. 

• To minimize red tapism on our industry 

by adhering to the regulatory 

compliances for waste, water, GHG 

emissions and energy use. 

• To minimize environmental risks 

r e l a t i n g t o w a t e r a n d l a n d 

contamination, pollution, green Supply 

chain management practices, waste 

management and so on. 

• To benefit from financially appealing 

taxation policies by switching to green 

energy sources such as solar & wind 

power, bio fuels, geo thermal energy 

etc. 

• Above all because “It is the right thing 

to do” – CSR initiatives in the Hotel 

industry focuses on Human resource 

development, care for the local 

community through environmental 

initiatives. These initiatives impart 

the brand knowledge to a different 

type of audiences to gain on employee 

retention and increased societal 

values. 

Studies on ROI on sustainability indicate 

about 55% of consumers are willing to pay 

more for sustainable products and services 

Shocking? There’s more: the same 

measure was 10% lower just three years 

ago. Younger generations with better 

purchasing power are ecologically 

conscious. 

Green Washing - Greenwashing can be 

defined as “The act of misleading 

consumers regarding the environmental 

p r a c t i c e s o f a c o m p a n y o r t h e 

environmental benefits of a product or 

service”. It’s becoming a Norm in the 

industry. The actual cost savings and the 

pay back period diminish the zeal in 

investors to opt for sustainable initiatives. 

Eventually hotels end up practicing 

“Green washing”. 

There are many signs the guest can read. 

P r a c t i c e s s u c h a s p r o m o t i n g a 

linen/towel reuse program but not 

p r o m o t i n g / u s i n g r e c y c l e b i n s , 

discarding half used plastic toiletry 

containers, excessive use of plastics for 

ease of maintenance are all observed by 

the guests and makes him skeptical and 

unlikely to participate. 

The Appraisal of Taste 

here’s a local cafe that I frequent, 

Tm o r e f o r t h e i r “ I r a n i 

Chai”(Hyderabad’s special tea) than 

their food. It’s one of those quiet 

neighborhood places, small, and cozy. I 

have my usual seat at the Cafe. The food 

is average but as I’ve stated, that’s not 

why I’m there. A peaceful cup of tea after 

work, with my friends who sometimes 

Cyril Solman Raj 

Sr. Faculty, Food Production 

accompany me, is more satisfying than 

the occasional food I order there. 

One day sitting at my usual seat and 

sipping my Irani Chai, I was privy to a 

conversation between a man and a 

woman sitting next to me. Each was 

espousing the merits of the food in this 

establishment. Meanwhile, as I finished 

my tea with “Osmania biscuit” (another 

speciality from Hyderabad). I was struck 

b y t h e c o n t r a r i e t y b e t w e e n m y 

experiences and their opinions. 

Likewise, I’ve periodically dined with 

friends at restaurants they’ve chosen 

a n d p r a i s e d o n l y t o b e b a d l y 

disappointed, sometimes by repulsively 

poor food. 

One might point out that I am a Chef and 

thus, maintain a higher standard of 

quality when it comes to food. Yes and 

that exemplifies the point of this article: 

That for a variety of reasons, there 

exists, a great disparity amongst 

individuals when it comes to assessing 

food quality. Each person’s unique 

characteristics and experiences 

influence their perception of quality, 

Genetic variations in taste, childhood 

experiences, culture, and all sorts of 

superstitious ideas about certain foods 

can impact individual food choices. 

Although related, what I’m trying to get 

at currently is not why our tastes differ, 

but why our Appraisal of food quality 

does. Why do some people think 

Domino’s pizza is good while a past 

friend of mine quipped that it was “better 

to eat the box”? 

I think the foremost issue is how we 

define quality. Naturally a trained 

culinary professional embraces 

standards that the lay person may not 

even be aware of. Much like someone 

devoid of construction knowledge 

admires a charming house while his 

professional counterpart sees the flaws 

in design. But for the purposes of the 

present discussion let’s just stick with 

how the layman defines quality. Most 

people equate quality with taste. If the 

food tastes good, then it’s good food. 

Many chefs would retreat at this onesided 

definition of quality. Nevertheless, 

this solitary dimension does carry a lot of 

weight. Who cares how fresh, perfectly 

cultivated, flawlessly cooked, or artfully 

presented any food is if you don’t like the 

taste? Conversely, who cares how 

simplistic a food is or how casually it is 

prepared if you love the taste? 

A second fact to the definition of quality is 

the food’s physical attributes. Just like 


taste, people tend to associate a food’s 

quality level with how well it’s physical or 

cooked properties coincide with their 

preferences. Examples abound: Do you 

like your pizza crust crispy or soft? How 

sweet do you like your Qubhani? How 

spicy is your Biryani? Anyway, your 

declaration that any food is “good” is 

mediated by all the little nuances that 

are dear to your heart, and not 

necessarily some external, objective 

criteria. Another issue with evaluating 

food quality involves foods whose 

appreciation necessitates an acquired 

taste like the Karela Fry. There is no 

doubt that our palates broaden and 

become refined with experience and 

w i t h t h a t e x p e r i e n c e c o m e s a 

sharpening of our senses and a broader 

base for comparison. For example, you 

would be in a compromised position to 

judge the quality of specific Caviar based 

on the first time it entered your mouth. At 

the very least, you’d have nothing to 

compare it to. At the most, the “palateshock” 

caused by your initial exposure to 

the novel and strong flavor can interfere 

with your ability to judge it fairly. 

Not only does greater experience with 

any given food increase our capacity to 

evaluate it, but also experience with 

higher quality examples of that food. If 

you’ve never had a Nizami Sufiyani 

Biryani, you’re more likely to think the 

local specimen is pretty good. In fact, 

you may say the Local Biryani is the best 

one you’ve ever had. Similarly, if you’ve 

never or rarely been exposed to the level 

of Culinary Diligence Demonstrated by 

upper Echelon Chefs, your comparative 

scrutiny is restricted. Thus, having never 

or rarely experienced top-notch 

ingredients nor top-notch cooking, one’s 

standard for quality immediately 

becomes relative to their narrowed 

range of familiarity. 

Interestingly, even when exposed to the 

highest quality cuisine, some people 

r e s p o n d w i t h i n d i f f e r e n c e o r 

displeasure. Inevitably this disqualifying 

response to superior quality stems from 

the aforementioned lack of experience 

with gourmet food and professional 

cooking. A layman could very well dine in 

a top-of-the-line French restaurant and 

come away wondering what all the fuss 

is about, (and be just as satisfied with his 

Pulao and Chicken Curry). 

And then of course are the ultrasubjective 

factors that shape our 

appraisal of food quality, namely the 

irrational beliefs, misconceptions, 

phobias, and sometimes outright 

superstitions that a growing number of 

Indians harbor about food. A perfect 

example is “Curd and fish together 

causes itching” when in fact fish 

marinated in curd tastes heavenly. 

Much like beauty is in the eye of the 

beholder, Quality is in the tongue of the 

taster. Nevertheless you should pursue 

what you think is quality and what makes 

you happy and that is the Appraisal of 

Taste. 

1 2 

student clubs 

1. Gastronomy Club 

2. Events Club 

3. Greencore Club 

4. Hospitality Club 

5. Cultural Club 

6. Communicado Club 

7. Sports Club 

8. Disciplinary Committee 

3 4 5 

6 7 8 


united we stand 

2015-18 FPCC 

2014-17 2013-16 

Team 

Regency 


peer speak 

N. Alekhya, 1st year BHMCT Payal Patel, 2nd year BHMCT 

Will education end terrorism? 

Justify 

“Education”- is an important right for 

today’s generation. We will find only few 

people who are illiterate in today’s 

generation. It is utmost necessary to be 

educated and the new generation realized 

that one cannot survive in the society 

without education. 

Literacy helps people in building their own 

personality. An educated person will have 

much power to perform any task and has 

much knowledge compared to an 

uneducated person. 

So, Now “Will education end 

terrorism?” 

Education and Terrorism are poles apart 

.What I feel that education makes a 

person. Nobler, Humbler and more 

Humane. An educated person never ever 

wants to harm his fellow human. But 

Times have changed; knowledge is gained 

for harmful purposes. Man being a social 

animal wants to amass nations and kill 

humanity. 

I feel that education is not only choice to 

end terrorism because; the terrorists in 

present generation are using their 

brilliant brains to increase terrorism and 

not to eradicate it. 

Terrorists or I say those who have gone 

astray are using their intelligence in 

making more powerful inventions which 

may harm the World. Some terrorist hide 

their WMD underground and hatch plans 

to destroy this beautiful planet. 

I feel the terrorists have much knowledge 

but the utilization is also important they 

use their knowledge to do something bad 

to the society they become terrorist and if 

they use the same brain to do something 

useful they become great people of our 

country. These so called villainous minds 

are so intelligent that they don’t leave any 

traces of suspicion. They wear neck chain 

with a Sodium Cyanide Locket; if they are 

caught by the police they consume the 

sodium cyanide and die within seconds. 

Most scientists in lab have died testing the 

chemicals. they did not succeed in writing 

the formula as the reaction is so fast they 

just wrote the first letter as “s” and have 

left the world. 

I feel that education will not end Terrorism, 

but they should change by themselves. 

Dreams are not those that we see while sleeping, 

dreams are those which don’t let you sleep 

Avul Pakir Jainulbdeen Abdul Kalam our former ex-president was born on 15th 

October,1931 in Rameshwaram. Stories of famous personalities are many, but only 

few lives of people leave an impact in our life and one of them is Abdul Kalam. He was 

a Nuclear Scientist, Philanthropist, Writer, Politician and an ardent follower of 

Mahatama Gandhi. During his President Term he was popularly known as People’s 

President. 

His passion was to rejuvenate the youth as they are the generation to lead the Nation. 

He is also known by the title “MISSILE MAN OF INDIA” due to his first launch of Indian 

Satellite ‘Chandrayan 1’. He believed that to develop the Nation, we should first develop 

the youth, hence started motivating the youth with his speeches. He worked in the 

nuclear field also and was given an Opportunity to join NASA and Indian Space and 

Research organization (ISRO). The deeds of this personality were so great that he 

chose to develop the Indian team inspite of the less wage and salary because he 

believed that if I go to other places, then who shall develop my nation. His sacrifices are 

so great to the society that they leave a great impression on us. Dr.Kalam was the 11th 

president of India and was awarded Padma Bhushan in the year 1986, Padma Vibhusan 

in 1987 and Bharat Ratna in 1990. 

Abdul Kalam encouraged and insisted people to love HUMANITY and love towards 

your country will make you love your family, your surroundings and in large your 

NATION. ‘Wings of Fire” is a famous autobiography of Abdul Kalam where he 

narrates about his life incidents to the whole world. He spent his whole life for the 

service of the nation and it was very sad to know that he died due to heart attack in 

Shillong on 27th July, 2015 while addressing students. His speeches, quotes, 

contributions to the society are immense. To name a few; he donated money to many 

orphanages and schools. Also, when he was the president of the country he never 

wanted to enjoy the lavish lifestyle of a politician’s life and indeed he served the 

nation in his simple yet delightful ways. He traveled to different places in his car only 

even after receiving that name and fame from society. 

The journey of Dr.Kalam is so inspiring that it leaves us mesmerized and 

speechless. He comes from a humble background. From a newspaper boy to The 

President of Largest Democracy of the world, Wow!! Such a great personality. His 

unconditional love for the Youth is witnessed by his innumerable motivational 

addresses. When once asked by his student that why he did not marry, he replied,” I 

am only here with you all now because I did not marry. If I would have married I would 

have now been with my children teaching them lessons”. He didn’t want to turn 

selfish after marrying and wanted to devote his entire life to the nation and especially 

the youth, so he thought marriage would be a hindrance to achieve his goal; he did 

not want to get engrossed in his responsibilities of a family man because his vision 

only dreamt of building the youth. 

Abdul Kalam quoted ‘one friend is equal to hundred books and one good friend is 

equal to a whole library” these words tell how he emphasized on being in the right 

company. Not only this he also said “Success is when your signature becomes an 

Autograph” and he definitely stood up to his words. 

His other famous quotes include, “when you gain success in your first opportunity, 

continue to do the same hard work in your second one too don’t relax because if you 

fail in your second one there are many mouths waiting to tell that your first success 

was just in fluke”. 

His contributions are so immense that even hundred people trying to develop the 

nation could not be like him. This is the reason why his birthday will be celebrated as 

“Student’s day”. His demise has left a deep void which even time can’t fill, however I 

pray the Almighty to rest his soul in peace and that his deeds and contributions to the 

society lead to the development he always wished for. 

Last but not the least, I would like to remember his saying that “Don’t read 

stories of success, instead read stories of failure as they help you get success”. 


peer speak 

Rohith Ravuri, 1st year BHMCT 

Tips and tricks while cooking 

• To retain the white color of Cauliflower 

Add a tbsp of milk while cooking cauliflower. 

• To get fluffy rice 

Add a tbsp of fresh lemon juice or oil while 

cooking rice to get fluffy and white grains. 

• How to store leftover chapatti dough 

Store leftover dough in the refrigerator in an 

air tight container after applying a little oil 

over it to prevent it from drying. 

Sprinkle water over the rice and then reheat 

it to get softer. 

• To prevent tears while chopping onions 

Cut off both ends, peel the onions and wash 

the onions under cold water. 

• To retain the green color of peas; 

Add a pinch of sugar when boiling green 

peas to retain their green colour. 

• For easy digestion ; 

Add a pinch of hing when cooking any dhal, 

legumes, potato or any dish to aid in 

digestion. 

• For perfect cooking; 

When a curry or gravy is kept in pan in a 

simmer, just cover it with a lid and pour 

some water on top of the lid. So that the 

gravy or curry which is in pan doesn’t stick 

the bottom. 

Raghavendra, 1st year BHMCT 

Vegetables Hurt Ecology More Than Meat 

A study claims growing vegetables require more resources than live stock. 

In a striking new study, vegetarian foods are considered to be more harmful 

to the environment than non-vegetarian. 

Lettuce (vegetable) is “over three times worse in green house gas emissions 

than eating bacon(processed meat)”according to researchers from the 

Carnegie Mellon university ,United States, who analyzed the impact per 

calorie water use and emissions published in the environment systems and 

decisious journal, the study goes against the grain of recent calls for 

humans to quit eating meat to curb climate change. 

Researchers did not argue against the idea people should be eating less 

meat or the fact that live stock contributes to an enormous proportional of 

global emissions – up to 51 percent according to some studies, but found that 

eating only the recommended foods prescribed in recent advice from the US 

department of agriculture increased a precious impact on the environment 

across all three factors even over all calorie intake was reduced. The experts 

examined how growing, processing and transporting food; sales and 

services; and house hold storage and use all took a toll on environment for 

different foods. 

Paul Fischbeck , study co- author and CMU’s professor of social and 

decisious sciences said, “Lots of common vegetables require more 

resources per calorie than what you think”. “Egg plant, Celery and 

Cucumbers look particularly bad when compared to pork or chicken”, he 

said. According to the authors, the study analyzed the impact on the 

environment from changing the average US diet to three new “dietary 

scenarios”.Simply reducing the number of calorie consumed, without 

changing the proportion of meat and other food types , cut combined 

emissions , energy and water by around 9 %. Perhaps understandably 

maintaining calorie intake but completely shifting to healthy foods increased 

energy by 43%, water by 16% and emissions by 11%. 

V. Ganesh 

V. Gyaneshwar 

Call : 93477 33661 

96030 13030, 040-24516549 

Ganesh & Co. 

WHOLESALE VEGETABLE SUPPLIERS 

MARRIAGE & ALL TYPES 

OF FUNCTIONS 


Madannapet Market, 

Saidabad, Hyd - 59

PLACEMENTS 2014 - 2015 

OUR RECRUITERS 

www.rchmct.org | info@rchmct.org 


egent’s reflection 

MR. MADHU 

Those Were the Best Days of My Life 

When I joined college I was quite and a 

calm person. On my first day to 

campus I was quite nervous. Regency 

made me a celebrity student. I am very 

elated to see me a transformed 

person after joining this college. 

C o l l e g e p r i n c i p a l a n d f a c u l t y 

members are the best motivators. I 

feel very proud to be a part of this 

college. 

MS. SREEVALLIKA 

As a Regent of this college. I whole 

heartedly thank each and every faculty 

and friends who made my college life 

much memorable with many skills 

and achievements and also carved me 

in such a way that my weakness has 

become my strength. Today I see 

myself as a good Hotelier. 

MR. RANGA BABU 

I still remember the first day of my 

college, new culture, new people and 

orientation days were memorable 

days of my life. And this college 

changed me a lot and now I realize it 

was a conscious choice as I have 

grown rapidly as a professional 

Hotelier. 

MR. BHUSHANAM 

The college has given me the 

exposure, strength and confidence to 

prove myself to all kind of activities 

and situations and stand up and face 

the crowd. The faculty helped me to 

build my personality and encouraged 

me to excel in all departments. I would 

give the credits to Team Regency. I 

thank college in all means for it which 

helped me to get closer to my goals 

MR. DHIRAJ KUMAR 

My three years of journey at Regency 

goes like Mercury with Sparkling 

moments, I will never forget in my 

whole life especially final year. In 

three years I have learned many 

things. Polished my external and 

internal skills, and all that credit goes 

to whole team Regency. 

MR. D ANIL 

I am very proud to say that I am a 

product of Regency brand. When I 

joined regency college I was like an 

unpolished diamond. Yes!!! Team 

Regency made me a sharp and shining 

diamond. They made me to select the 

right path. I am going to step my first 

foot as a professional Hotelier. 

G.SHARATH YADAV 

I am very happy to be a student of 

REGENCY college. It is the only 

college which found my errors and 

corrected it. I hope that corrections 

will help me to be successful in my 

future. I whole heartedly thank 

Principal sir and my faculty members. 

BHARGAV 

I am eternally indebted to my Alma 

Mater REGENCY COLLEGE. I am 

speechless about those wonderful 

memories @ College campus and 

outside college life. Learnt a lot of 

things during I.E.T @ Crown Plaza, 

completed my training, Presently 

placed with hyatt brand (My Dream 

Job) special thanks to Ms.Uma Bala to 

motivate me for best Brand. 

MR. KRISHNA REDDY 

M y j o u r n e y w i t h R e g e n c y i s 

unforgettable in my life where I gained 

not only subject knowledge but also 

developed my personality with the help 

of my mentors who have changed an 

ordinary student to an extraordinary 

student. Thank you to all my friends and 

faculty especially H.O.D & Principal sir 

for your support to achieve my target.

ECHO 2016 COLLEGE MAGAZINE

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