ECHO 2009 COLLEGE MAGAZINE

ECHO 2009
COLLEGE OF HOTEL MANAGEMENT & CATERING TECHNOLOGY
Regency Palace, 8-2-677, Road No. 12, Banjara Hills, Hyderabad - 500 034. Tel. : +91 40 32993340 / 23317905 / 66623340.
Email : info@rchmct.org Visit us at : www.rchmct.org

Regency College of Hotel Management and Catering Technology was established in the year
1994 and is affiliated to Osmania University. The infrastructure of the college boasts a fully
equipped Training Restaurant, Front Office with Customized software, Computer Lab, an
Advance training kitchen, Basic Training Kitchen, Quantity Training Kitchen, Spacious Lecture
Halls, Bakery and Confectionery, Garde Manger, House Keeping & Laundry.
FOOD PRODUCTION :
Basic Training Kitchen : First year students are introduced to gastronomy by way of
familiarizing them with Kitchen Etiquette, Equipment, Ingredients, Methods of cooking,
Planning, Preparation of Basic Cuisine, Kitchen Hygiene and Sanitation.
Quantity Training Kitchen : This includes exposure to regional Cuisines of India and
emphasis on Quantity Cooking, Bulk production of Banquets/Buffet Operation.
Advance Training Kitchen : It provides them with an opportunity to hone their finer
Culinary Skills under the guidance of Chef and also getting familiarized with various
International Cuisines.
Bakery & Confectionery : Students of all years will gain a practical knowledge of Basic and
Advance level Bakery techniques.
FOOD & BEVERAGE SERVICE:
This department includes all aspects of F&B Operations, Planning, Budgeting, Service
Etiquettes, Goal Setting, in the second year the students are introduced to different kinds
of Alcoholic and Non-Alcoholic Beverages, Cocktails & Mocktails and their Preparation,
Presentation, Service of Beverages and also Theme-Based events highlighting National
and International ethnicity.
FRONT OFFICE:
The students are exposed to all the Front Office Operations. The objective is to ensure
that they develop the required skills of Front Office Management like Good
Communication Skills, entire range of Manual and Electronic Systems, Situation Handling
etc.
HOUSEKEEPING:
The students are taught the minute details of various aspects of House Keeping, these
includes Interior Decoration, Flower Arrangement, types of Equipments, kinds of
Chemicals used for cleaning, Laundry Techniques, Usage and Maintenance of Linen and
Fabric, Cost optimization, Budgeting etc.
COMPUTER LAB:
The College has a well equipped Computer lab in which the students can learn Basic
Computer Applications and Management Information Systems along with Internet
Browsing.
LIBRARY:
The library has a large collection of books, Journals and Magazines which serve as a
fountain head of knowledge and inspiration for students.
CLASS ROOM:
Spacious and well equipped classrooms enrich the teaching and learning experience at
Regency. An overhead projector, an LCD and Public Address System are among some of
the facilities that students are exposed to and made to use.

F R O M T H E E D I T O R S
An echo is a repetition of a sound by reflection of sound waves.
Echo 2009 is an output of the Regents. The articles, poems,
stories are the expressions of the young mind. The entire team of
editors have worked hard in procuring and compiling the data.
An attempt is made to maintain the originality of the raw talent;
any tiny mistakes in the magazine are expected to be forgiven in
the form of wishes and regards!!!!!!!!!
E D I T O R S
Advisory Board
Mr. Mohd. Jafar (Chairman)
Mr. P. Chakraborty (Director Academic Audit)
Mr. Fathe Khaleq (Secretary)
Mr. P. Ramesh Kumar Reddy (Principal)
Editors
Mrs. Hafsa
Mrs. Aisha
Mr. Deepak Kumar
Ms. Srilatha
Associate Editors
Sravya Kumari
Bhagya Lakshmi
Sufia Shamim
Mohit Kumar
Sanjay
Santosh Reddy
Teamwork divides the Task and Multiplies the Success.

With best compliments from:
SHANKER
METAL HANDICRAFTS
SPECIALIZED IN MOMENTOS & AWARDS
Prop: M.Shanker
Shop No: 7-1-562/1, Ameerpet, Hyderabad-16.
Ph: 9866116283 / 040-23739813.

Our Sincere Condolences to...
Dr. Y S RAJASEKARA REDDY
Ms. FATHIMA BEGUM
We extend our heartfelt
condolences on the demise of
late Dr. Y S Rajshekara Reddy
Hon'ble Chief Minister-Andhra
Pradesh. Wepray for his soul
to rest in peace
We extend our deepest
condolences on
the demise of
Ms. Fathima Begum.
We pray almighty for
her soul to rest in peace

With
best
compliments
from
Madhukar Reddy Jangam
Managing Director
IAEC Consultants Pvt.Ltd
( Counsellor for Overseas Education )
U.S.A., U.K., Australia, Ireland, Canada
#402, 4th Floor, Guru Partha Estates, Opp. Indian Oil Petrol pump,
Beside YMCA, Narayanguda, Hyderabad - 500 029. A.P., INDIA
Tell : 6661 6369, 6610 6816 Fax : 6663 2154
Info@iaecconsultants.com www.iacconsultants.com

GOVERNOR
M E S S A G E

WITH BEST COMPLIMENTS
FROM
DECCAN
NEW
TRAVELS
Prop. :
Syed Saber Bhai
15-5-820, K. Narayan Building, Afzalgunj, Hyderabad.
Phone : 65138549, Cell : 9866064253.

CHAIRMAN
F O R E W O R D
Mohd. Jafar
Chairman
Echo 2009 brings moments of joy and happiness in a
span of 15 years. The college has established a high
reputation among Students and the Hotel industry. The
Principal and the Faculty members deserve all praise for
their hard work which has been culminated in achieving
the objective which was contemplated. The
performance of the students in the University Exams and
also their placements in Prestigious Organizations
related to the Hospitality Industry, attest to the quality of
Education and Training provided by Regency. They also
mirror the high academic standards the college has set
for itself.
The Hospitality Industry and related businesses offer
tremendous potential for the employment of skilled
young men and women, both in domestic and
international sectors. The emerging challenges of the
world seek the very best from every individual, I am sure
the Regents will continue to excel in their chosen field.
Your desire, positive outlook and hard effort will enable
you to crown yourself with glory and success.
My Best Wishes to all Regents!

TRENDS UNIFORMS UNLIMITED
IS A SEASONED UNIFORM MANUFACTURING COMPANY THAT PROVIDES
THE HIGHEST QUALITY PRODUCTS SECOND TO NONE.
WE ARE READY TO WORK IN CONJUNCTION WITH YOUR BUSINESS OFFERING
A WIDE RANGE OF PRODUCTS AND SERVICES TO SUIT YOUR NEEDS.
WE DO NOT BELIEVE THAT EXPERIENCE ALONE IS ENOUGH TO DESERVE YOUR BUSINESS.
WE BELIEVE OUR COMMITMENT TO TOTAL CUSTOMER SATISFACTION IN MOST
COST-EFFECTIVE WAY POSSIBLE FROM THE DESIGN TO CUSTOMER SERVICE SUPPORT IS THE
UNSURPASSED WITHIN THE INDUSTRY.
HOTEL UNIFORM DESIGNS
Scarf & Chef Hats Doorman Continental Apron Chef Coat
Chef Coat Jacket Jacket
CORPORATE UNIFORM DESIGNS
Suit Suit Suit Vests
TRENDS
UNIFORMS UNLIMITED
st
Needs Arcade, 4-3-548/1, Shop No.38/39, 1 Floor, Boggulkunta Cross Road, Abids, Hyderabad - 500001.
Tele Fax : 24751556. Cell : 9848022454 & 9246522454. Email : trendzuniforms@yahoo.co.in

PRINCIPAL'S
M E S S A G E
P. Ramesh Kumar Reddy
Principal
Regency college stands as a good foundation for students
who make Hospitality their career. The college is known
for its untiring efforts in promoting the high standards of
education and has been very successful in making every
student a true professional.
The under graduate course in Hotel Management and
Catering Technology has unlimited potential and opens
up a whole new world of opportunities for young men
and women. The demand for qualified, well-Trained and
Skilled personnel in the Hospitality Industry and related
Businesses, far outstrips the supply. Our course is
structured to keep pace with the changing needs of the
industry and to provide hands on training to our students
accordingly.
th
On the occasion of 15 year of our college I would like to
appreciate Management and each staff member of the
college for their valuable support. I congratulate all
students who made the college proud by winning many
competitions in and outside campus.
I convey my sincere gratitude to all the Hoteliers who
have supported us by providing employment
opportunities to students to start their career with pride.

SHEELA FOAM PRIVATE LIMITED
Website:- www.sleepwellproducts.com
E-mail:- contactus@sheelafoam.com
Sleepwell help line No.1-800-112266

Mr. Rifaquat Mirza
Executive Manager
The Park, Hyderabad
1. WHAT WOULD YOU SAY ABOUT HOTEL MANAGEMENT COLLEGES IN HYDERABAD?
Since this is our flagship property, I have been busy preparing for its launch and haven't had much time on my hands to
interact with many of the institutes within the state. Recently, I have had the opportunity to interact with the
management head of one of the colleges and we had shared views on the emergence of good culinary training given to
the students in the institutes and how some of them have utilized it to create a difference in the city. I am impressed
with the knowledge which is being imparted to these students during their initial years.
2. WHAT ADVICE WOULD YOU LIKE TO GIVE TO THE HM GRADUATES?
Hotel industry is a great learning opportunity for people with passion towards service. It is a forum where an individual
is given an opportunity to showcase his/her abilities and is rewarded for the same. In this industry, people start at entry
level and can move up the ladder to become GMs and Vice Presidents in a short span of time when compared to other
sectors. With an improvement in the economy, I suggest that graduates should pave their way through the industry to
learn and should not make haste to create an impression.
3. TELL US SOMETHING ABOUT YOURSELF?
I have served in various hospitality brands and bring with me 11 years of experience. I have worked in all levels of hotel
management and right now, I am looking forward to opening this iconic property in Hyderabad. I aim to bring about
leadership through differentiation.
4. WHAT DO YOU DO IN YOUR LEISURE TIME?
In my spare time, I enjoy writing literature on hospitality industry for various well read publications and also I am very
passionate about sports, art and community service. Of late, I have taken an interest towards meditation in the
spiritual realm of yoga.
5. WHAT IS THE SCOPE OF DEVELOPMENT OF CAREER IN CHAIN HOTELS & INDIVIDUAL HOTELS?
This purely depends on each individual and their ability to appreciate each brand in the industry. But personally, I feel
people should try and learn from established brands and then implement the same with a personalized touch to
individual brands. This will help individual brands to be on par with others in the near future.

6. DOES COST CONTROL AFFECT RECRUITING FRESH GRADUATES IN HOSPITALITY INDUSTRY?
We have something called “cost optimization” because at the end of the day it's all about the finance figures; it is just a
management exercise. However that has not stopped us from recruiting and we also ensure that the future holds
something good for all our employees. We also try and ensure that people are not treated as commodity in hotel
industry. So, I would advise the youth to let go of the past and surge forward towards a bright future.
7. AS THE PARK IS THE NEW PROPERTY IN HYDERABAD, HOW COMPETENT IS THE PARK TO OTHER WELL ESTABLISHED
HOTELS IN HYDERABAD?
It is a boutique hotel that stands for a particular guest experience which is unique worldwide with 270 rooms. We have
the best architects and designers from across the globe working on the property to make it an iconic part of the city
skyline. It is to be the first green hotel in the country and we are aiming at attaining a gold rating from USGBC (US Green
Building Council). We hope to offer this city and its people with something new and unique in the hospitality sector.
8. WHAT IS YOUR SUGGESTION FOR STUDENTS JOINING HOTEL INDUSTRY?
This industry cannot be a wrong choice made as it is competent and diverse in every aspect. People who join the
industry should have the passion to move ahead in life and should be able to impart their learning to others in a later
stage. This is a vivacious industry and this dynamics is maintained by the people working in it.
9. WHAT IS THE ROLE OF MULTI-SKILLING OR CROSS TRAINING IN THE PARK HOTELS? HOW DO THE FRESHERS MOULD
THEMSELVES FOR THIS?
Of late, most hotels believe in a lean structure giving many people the opportunity to acquire the art of multi tasking.
This gives every individual a chance to perform in another avenue than their own. It gives rise to new designations and
responsibilities helping people to mould their personalities in a more wholesome manner. It helps to do-away the
stereotypes present in the hospitality sector.

Chef Martin Kobald
President South Africa Chef Association
WACS Chairman Marketing &
Communication Committee
Corporate Executive Chef in NESTLE
(South Africa)
CHEF
1. What is the transition in Food Production Department?
I started my career in a Hotel Industry in South Africa. After 7 years, I owned a business with 2 Conference
Centers, 6 Kitchens & 2 Restaurants. I started a Production Company called Linear Foods in South Africa. I
took 1 year of gap due to my family reasons, and then started working with FedEx for four years as a
Corporate Executive Chef. At present I am the Corporate Executive Chef in Nestle, South Africa.
2. What are the challenges in terms of getting into WACS?
The challenges are not much, it is simple. “The more work you put in, the more benefits you get out of it”. For
nd
eg., I involved basically in one of the South Africa Chef Association for 6 years and on Oct 22 1988 I got an
opportunity to be a president in one of the Chef's Association. I also have an involvement in other Chef's
Association of South Africa. After entering into WACS I m recognized across the world.
3. What's cooking in your Kitchen?
I m from Austria, So I like to cook mostly Austrian Cuisine. Even I like to involve myself in food development
and recipe development.
4. How will you define Success?
Success is unlimited. My goal is to become a chief in WACS, but to achieve; it will take miles to go. Success can
be enabled even through friends. I worked for 20 years in the catering Industry where I use to travel across
the world. I m not a rich man but because of friends I became rich.
5. What is your suggestion for the Budding Chef?
The students should possess good thought, good communication, good network and should have guts to
come forward with creative thinking.
6. What should be the attitude of the Hotel Management Students-in your view?
In India all the students have a good attitude. Positive Attitude is very important to be a successful person.
“life is too short”, so enjoy each and every moment of life, since there is no tomorrow, I gave 20 Years to
become a successful person.

With Best Compliments from:
FIME
EDUCATION CONSULTANCY
Admission In
Hotel Management,
BE, B.Tech, B.Pharm, M.Pharm,
BPT, MPT, B.Sc Nursing, MBA, MCA
(Admission in AP @ all over India)
Managing Director:
Mr. Naresh(Adapa)
Vyra Road, KHAMMAM. Ph : 9293108699 / 9397626169

Mr. Md. Azher Ali
Corporate GM
Amogh Group of Hotels
FRONT OFFICE
1. What are the changes in responsibilities in Front Office department with new technologies and softwares compare to
the old manual operation?
Changes are limited like the check in process will always remain the same but due to the new technologies and
softwares the time taken for the operations has been reduced.
2. How to withstand the competitive market as new Hotels are coming up in the city?
The new Hotels try to provide the best service to the guest, now the Hotel Amogh has five more branches and it shows
that we are growing.
3. Does Yield Management helps to solve the daily UPS and DOWNS of the Front Office department?
Yield Management is the important function that is used in Front Office, by which they can judge the market
condition.
4. What are the qualities required for the fresh candidate to start their career in this recession period?
The student should have a vast knowledge about all the department. He should not look for the shortcuts; he should
be a hard worker.
5. What is your personal experience?
I have 20 years of experience in the Hotel industry started my career as a receptionist also I worked in F &B department
and at one point of time I even managed both the lobby and Coffee Shop. Now I am working as Corporate General
Manager in Amogh Group.
6. What is new in providing Guest Service?
Ginger concept and Happy Hours Concept have been adopted among many of the Hotels.

S A L U T E T O
Mr. MOHAMMED JAFAR
Chairman Nizam Group
Under his dynamic leadership all institutions of Nizam Group
has been Surpassing every day a new milestone in
Professional Education with Excellence.
With best compliments
MEDIA PLUS
Advertising & Public Relations
GAWAH URDU WEEKLY
30 Bachelors Building, Moazzam Jahi Market, Hyderabad - 500 001
Ph : 040-24741243, Fax : 66462243.
Mediapluscommunications@gmail.com www.gawahweekly.com

Chef. Sachin Joshi
Executive Chef, Taj Deccan
FOOD PRODUCTION
1. What is the position of Chef in India?
Chefs are popular and highly respected then any other managers in the Hotel.Chefs are required more in India and the
future is bright for the chef as it is a challenging job.
2. What is the future of the Chef?
To become a Chef the student should be extremely hardworking, dedicated to job and should have a serious training in
all the Food Production areas, as it is a very tough job.
3. What is the best compliment that you have received?
I received many compliments but recently, a guest from
France appreciated that the dishes are delicious.
4. What is your motto in life?
My motto is to be a successful Chef and also to work with a good
proactive team.
5. Who is your source of inspiration?
In my career, I got a chance to work with many of the big chefs of Taj,
so they are my inspiration. I have 10 years of experience in Taj Deccan.
6. What is your definition of success?
The definition of success is hard work and the satisfaction of job.

Mr. Nitin Marriya
F&B Manager, ISTA Hyderabad
FOOD & BEVERAGES
1. HOW MUCH POTENTIAL DOES F & B DEPARTMENT HAVE FOR FRESHER'S?
It's a good platform for fresher's, as there are many up coming multi-cuisine restaurants. Now a days many fresh
lots are given chance to settle in the department.
2. TO WHAT EXTENT CAN GIRLS SUCCEED IN THE BAR?
I think girls should stay away from bars as they face many problems. But, still interested girls can work in bars.
3. IS INNOVATION ALWAYS APPRECIATED IN THIS FIELD?
Yes, it is always appreciated.
4. ”MOTIVATION OF STAFF” IT IS A CHALLENGE FOR MANAGER?
Of course, it is very mandatory to motivate the staff, as they are the internal customers of the organization. It is a
ultimate responsibility of the F& B Manager to look after the staff and their satisfaction.
5. WHAT ARE THE VARIOUS NEW BRANCHES OF F & B THAT STUDENTS CAN VENTURE INTO?
A part from Hotel Industry the F & B personnel can perform their jobs in the various fields like Hospitals, Aircrafts,
Air force etc.
6. WHO IS YOUR ROLE MODEL?
No, I don't have any Role Model. I believe in myself & Hard Work.
7. WHAT IS YOUR SUCCESS STORY?
I was very lucky working with many generous people & good mentors
who were very helpful to me for my success.

Bibo Water
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we strive always for the quality products supported by quality service
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Mrs. Geetha Sudesh
Director Services,
Hyderabad Marriots
HOUSE KEEPING
1. What are the latest trends in House Keeping?
The new trends in House Keeping are moving forward like increased usage of
Contract Cleaners, Labour intensive House Keeping Operations, Guest Room
Bedding standards etc.
2. How does training of staff in House Keeping is important?
Training is an answer to several issues. Training helps to motivate the House Keeping Associates to improve confidence
levels and gives them opportunity to a brighter future.
3. What is the modest operandi of House Keeping operations at the Marriott Hotel?
House Keeping plays a important role to ensure guest satisfaction with Zero complaints. Marriortt is having a
programme in place which is called as Make Ready Team (MRT) to ensure zero defect rooms. It is a team of
maintenance and House Keeping to complete thorough preventive maintenance in each room every quarter.
4. What elements you take into account to recruit staff in House Keeping department?
While recruiting associates we look out for the right attitude and behaviourial skills.
5. How is House Keeping competent to other operational department?
House Keeping plays a major role than any other departments. No other department service provided by a property
will impress the guest more than the spotlessly clean, comfortable guest room and public areas. The condition of a
guest room conveys a critical message to the guest.
6. What is your opinion about trendy rooms in reference to the Hotel interiors?
It depends on how we take. A spacious functional room is trendy, where it requires less maintenance.
7. What is the benchmark to select a good quality linen/fabrics?
A fabric/linen should withstand the wash cycles and the lux level of the fabric should be long lasting.
8. What are the steps involved in cost control ?
The cost control can be done on the basis of recycling the guest amenities, recycling the linen and making the
purchase requisition according to the occupancy of the Hotel.

WHO / WHICH
ARE THE BEST
Attempt is the best student
Experience is the best Teacher
Life is the best Book
Mistake is the best Lesson
Thought is the best Food
Smile is the Invitation
Truth is the best Shelter
Service is the best Investment
Humanity is the best Religion
Love is the best Relation
Hard work is the best Capital
Procrastination is the cunning Chief
- KISHORE KUMAR KOMINENI
nd
2 year
FRIENDS FOR EVER
Is it about trust,
or has it become a must ?
Friends we do need,
For our lives to lead
No that's not true, I have some
But very few.
They Queried, is it true
That I have very few ?
I thought for a while,
And gave a hundred watt smile.
Then said I,
Bold and not shy,
Yes, it is true, I have some
But very few.
A friend needn't be the one,
Who is as bright as the Sun.
Not even like the moon,
Who's there in the dark even with
you are in the doom !
Neither is he like a star.
Who you can admire from a far.
He may not be the one with whom you could share,
Nor the one with whom you could dare !
But a friend is a friend
No matter what the trend !
"He is the one who is with you in gladness,
And never deserts you in sadness".
Ah that's a true friend they say,
And that is the ideal of the day !
Well, for me He's the one you laugh with and touch
the sky.
But needn't be with whom you could cry,
1
'Trust you may lay,
But your trust might break you some day
And when you do a friendly deed,
Never Expect Help In Need !
1
So when you hear 'Friends Forever
Be smart and be clever
- ADITYA KUMAR MATHUR
rd
3 Year

IMAGINE
UR SELF
IN A
SPRITE AD
Your Colleague : Hey!! Kya yahan baitha mail forward
karta rahta hai yaar!! Naye packages dekh.... Naye
language seekh. Night out Maar....Fundoo programming kar
like me....! Do something cool man !!
You : Achha! To usse Kya hoga ..
Your Colleague: Impression!! ! Appraisal !!!
Har appraisal main tu No 1!
Hike in salary !! Extra Stocks
You: Phir kya hoga...
Your Colleague : Project Leader ban jaayega..Phir Project Manager!!!
Phir Business Manager! One day U will be a
Director of the Company man !!
You : Acchha to phir kya hoga...
Your Colleague : Abe phir tu aish karega! Koi kaam nahin karna padega !
Araam se office aayega aur MAIL check karega.
You : To ab main kya kar raha hoon????
"Dikhawe pe na jao, apni akal lagao.
Programming hai waste, trust only copy-paste"
- ADITYA KUMAR MATHUR
rd
3 Year
TIME
Time is flying and it keeps on...
Don't you grab and try to hold on...
But utilize and work out with it,
As it is flying, keep flying with it!
Never think of doing today's work tomorrow,
But think of doing it now and now alone.
If you let go the moments,
They will say goodbye and never return.
Time knows no bounds and keeps running
Present becomes ago, ago becomes history,
But future remains the slave of time.
Time is what we need the most.
Time is what we waste the most.
God will certainly ask an account
Of the time that has been uselessly spent!
- SAI KRISHNA REDDY
rd
3 Year
MIRACLE OF
FRIENDSHIP
There is a miracle of friendship
That dwells within your heart.
You don't know how it happens
Or where it gets its start.
But the happiness it brings to you
Gives you a great lift
Which is a special gift.
That fills your heart with extreme joy.
- VISHAL
rd
3 Year

"I am a good and benevolent student. Then, why Don't I have good friends?
Why am I pressurized at home & at college? And why do I fall iII! Often?"
Such questions arise often in the minds of students & they do not lead a peaceful life.
I myself being a student face such reality both at college & at home. I see many students not having friendship
with their classmates. This way a student is left all alone & lonely. Often he/she gets insulted or humiliated.
Exams are the second factor for discomfort in a student's life. Teachers pressurize the students for cent percent
results. If you don't achieve the required target, you are looked down upon. In this manner, the student gets
demoralized.
Sometimes teachers cannot tap the true potential of the students by overburdening them with assignments /
projects. Students get overworked and due to lack of sleep, fall ill frequently.
Some students stay very far from their college. In this way a student gets tired half the time traveling and in the
present traffic scenario cannot be sure of reaching either school or back home on time. This creates a lot of
tension on the minds and the entire schedule for the day goes haywire.
Students not only face problems at school but also at home. A student is not able to fully concentrate on the
academics due to lapse of concentration as a result of frequent ringing of telephone, TV sound, if very high and
other such disturbances. Excessive partying also takes a toll on the student's schedule. As the saying goes "All
work & no piay make Jack a dull boy", a student does not give importance to extracurricular activities and studies
all day in pressure, He not only gets tired but also falls ill. Many a time in news we hear of students committing
suicide. This is a very serious problem which should be tackled with timely intervention in a very sympathetic
manner. In order to overcome all these problems a student today should be disciplined, dedicated towards his
goals and must learn the value of time management. The only other way for the students to overcome these
problems is perseverance. Every person must see a student as:
S: Sincere
T: Truthful
U: understanding
D: Disciplined
E: Earnest
N: Noble
T: Talented.
THE SOUL OF A
STUDENT SPEAKS
- BHAGYA LAKSHMI
rd
3 Year

NATURE
There is a pleasure in the pathless woods,
There is a rapture on the lonely shore,
There is society, where none intrudes,
By the deep sea, and music in its roar:
I love not man the less, but Nature more!
A sensitive plant in a garden grew,
And the young winds fed it with silver dew,
And it opened its fan-like leaves to the light,
and closed them beneath the kisses of night
- SHREYA BOTALWAR
nd
2 Year
A TEACHER
A Teacher is one who
Nutures like a Mother;
Describes like a Narrator;
Preaches like a Pastor;
Mould's ones Character.
- ASHOK GIRI
THE SEVEN HABITS
1. BE PROACTIVE. Between stimulus and response in human beings lies the power to choose. Productivity,
then, means that we are solely responsible for what happens in our lives. No fair blaming anyone or
anything else.
2. BEGIN WITH THE END IN MIND. Imagine your funeral and listen to what you would like the eulogists to
say about you. This should reveal exactly what matters most to you in your life. Use this frame of reference
to make all your day-to-day decisions so that you are working toward your most meaningful life goals.
3. PUT FIRST THINGS FIRST. To manage our lives effectively, we must keep our mission in mind,
understand what's important as well as urgent, and maintain a balance between what we produce each
day and our ability to produce in the future. Think of the former as putting out fires and the latter as personal
development.
4. THINK WIN/WIN. Agreements or solutions among people can be mutually beneficial if all parties
cooperate and begin with a belief in the "third alternative": a better way that hasn't been thought of yet.
5. SEEK FIRST TO BE UNDERSTANDING, THEN TO BE UNDERSTOOD. Most people don't listen. Not
really. They listen long enough to devise a solution to the speaker's problem or a rejoinder to what's being
said. Then they dive into the conversation. You'll be more effective in your relationships with people if you
sincerely try to understand them fully before you try to make them understand your point of view.
6. SYNERGIZE. Just what it sounds like. The whole is greater than the sum of its parts. In practice, this
means you must use "creative cooperation" in social interactions. Value differences because it is often the
clash between them that leads to creative solutions.
7. SHARPEN THE SAW. This is the habit of self-renewal, which has four elements. The first is mental, which
includes reading, visualizing, planning and writing. The second is spiritual, which means value clarification
and commitment, study and meditation. Third is social/emotional, which includes service, empathy,
synergy and intrinsic security. Finally, the physical element includes exercise, nutrition and stress
management
- Mrs. UMA BALA
Sr. Faculty
Accommodation Operation
Training & Placements Co-ordinator

CONCEPT OF REAL WEALTH
Today, wealth is attributed to money. One's success is measured according to the money he has at his disposal. Hence we
look to collect this wealth ceaselessly, without any knowledge of the other forms of wealth. However, wealth isn't just
about making money. There are several other elements which need to be gathered before you can experience real wealth.
INNER WEALTH
This includes a positive mind set, high self respect, internal peace and a strong spiritual connection. Your mind should
always be at peace. It must coordinate with every element of your body positively. The body and mind should be in
coherence at all times.
PHYSICAL WEALTH
Your health is wealth. What is the point of reaching great heights in your career, if you fall ill while doing it?
We all take our health for granted. You must feed your body properly and exercise it; Otherwise, it will not give the required
output. If money is lost, nothing is lost, but if health lost, everything is lost.
FAMILY AND SOCIAL WEALTH
If your family life is happy, you tend to perform better at work. No one ever regrets making their family their first priority. It
is crucial to forge deep connections with friends and members of your personal community. People need social acceptance
and recognition to be happy since we are creatures ruled by emotions.
CAREER WEALTH
This is hunger which fills most of us. Actualising your highest potential by reaching for the sky is extremely important. There
is much satisfaction in a job well done. Each one of us struggles in one way or another, in order to make a career which will
help us lead a respectful life. Being considered exceptional at your job is great for self respect.
ECONOMIC WEALTH
We cannot live our lives without money. It makes our life easier, brings us material comforts in the form of a house, car, and
vacations and provides well for those we love. You are at peace when you have an adequate amount of money at your
disposal. Your mind can concentrate on work only when other needs and essentials are taken care of.
ADVENTURE WEALTH
Every one of us craves challenges. However, the degree of preferred difficulty differs from person to person.
The human mind is excited by novelty. We enjoy being creative and innovative. The quest to explore something unique
rests only within human beings. Meeting new people and visiting new places is an essential element of authentic wealth.
IMPACT WEALTH
Perhaps the deepest longing of the human heart is to live for something greater than itself. Each of us craves to be
significant, to make a difference. We want to know that the world has somehow become a better place, because we have
walked the planet. A leading author once wrote “Here is the test to find out wheather your mission on earth is finished. If
you're alive, it isn't”.
Thus, money alone does not define wealth. There are many rich people who are unhappy and unsuccessful at being
human. By focusing on elevating all seven areas mentioned above, you will not only shine bright for all those around you ---
you will also find contentment that lasts. To experience real wealth, make every form of wealth yours --- to keep.
Mr. BHASKAR SREEPADA
Librarian

CAMPUS
INTERVIEW
SHWETA REDDY
T h e p r e -
selection process
was way beyond
a n y o n e ' s
imagination. The
special classes
organized for us
have helped us a
lot during our interviews. Interviews
are our first step into the real world. It
helped us a lot in improving our
personality and getting us ready for the
BHAGYA LAKSHMI
It was like a long
journey , facing
all the rounds
and then striving
to be proactive
among the rest.
This was indeed a
v e r y
knowledgeable, experience and helped
me to know where I actually stand.
MUKESH
S e l e c t i o n &
r e c r u i t i n g
process made
me to grow from
a o r d i n a r y
college student
t o a H o t e l
M a n a g e m e n t
Professional, I have seen myself evolve
into smart graduate through this
interviews.
SHRAVYA KUMARI
I h ave n e ver
attended these
t y p e o f
i n t e r v i e w s
before and I am
feeling blessed
that I have got a
m o t i v a t i n g
faculty. I have also improved my skills
and knowledge through the interviews.
ADITYA KUMAR MATHUR
When I entered
Regency College
I didn't know
m u c h a b o u t
Hotel Industry
b u t I a m
c o n f i d e n t
enough to say
that I am a finished product to join the
industry.
MAHENDRANATH
Interviews are
the most crucial
phase for any
students as it was
w o n d e r f u l
e x p e r i e n c e
facing my first
interview. It gave
me a lot of confident and exposure
towards the industry and I became
much more confident towards my
ACP-EXECUTIVE DEVELOPMENT PROGRAM-2009
Ms. Srilatha (Faculty) and Mr. Deepak Kumar (Faculty) attended the Executive Development Program Held at
Regency College of Hotel Management organized by ACP for Hospitality professionals to improve their
Organizational, Management, Life & Leadership skills.

PLACEMENTS 2009-10
Ajit Singh Rathore
GSA
Novotel Hyderabad
Gurpreet Singh
GSA
Novotel Hyderabad
Ms. Manjari Pillai
HOT
Westin Hyderabad Mindspace
Ms. Sangeetha
OCLD
Oberoi Trident, Delhi
Bharat Kumar B
HOT
Leonia
Jones Varun R
Team Leader
Hyderabad Central University
Manoranjan Reddy B
Commie
Hyderabad Central University
Prem Kumar M
Associate Manager
Domino's
Bhaskar P
HOT
Hyderabad Central University
Kiran Kumar K.S.
GSA
Hyatt, Goa
Md. Farukh Hussain
FO
OZONE
Rahul N
HOT
Hyderabad Central University
Ms. Deepali Chakma
HOT
Ista Hyderabad
Kiran Kumar M
Commie
ISDA Thai
Ms. Yogya B
OT
Westin Hyderabad Mindspace
Rakesh B
Commie
ISDA Thai
Ramesh G
Associate Manager
Domino's
Sai Sandeep Kumar
Commie
ISDA Thai
Sandeep N
OT
ISTA Hyderabad
Md. Azam
Associate
Apollo Hospitals
Srinivasulu Reddy P
Associate
Apollo Hospitals
Suresh Kumar J
Associate Manager
Domino's
Vamsi Krishna B
HOT
Hyderabad Central University
Vijender Reddy M
Associate Manager
Domino's
Vishwanath
GSA
Marriott Hyderabad
J Naveen
HOT
Ista, Rishikesh

S E M I N A R S
ASSOCIATION OF CATERING PROFESSIONALS - EXECUTIVE DEVELOPMENT PROGRAM-2009
th
The 13 Executive Development Programme
held on
th
th
17 and 18 July ,2009, was conducted by ACP and organized
at Regency College of Hotel Management. This programme
was attended by the faculties from various Hotel
Management Institutions and Executives from various Star
Hotels of Hyderabad. The dignitaries of various Hotels:
Ms. Monica (Training Manager, Westin-Hyderabad)
Mr. Francis Ambat (HR Director, Westin-Hyderabad)
Mr. Arijith Chateerjee (Training Manager, Novotel Airport )
Mr. Suresh Mallya (GM, Central Court)
Mr. Ravish Daway (GM, Quality Inn Residency)
Mr. Raman Kapoor (Personality Mentor)
Mr. Shanmugam (ACP President)
shared their knowledge on various topics of Leadership,
Stress Management, Nutrition Diet, Art of Living etc.
PLATE PRESENTATION
SEMINAR ON IKEBANA FLOWER ARRANGEMENT
Plating of food is as important as flavor which tempts your
eyes. It relishes the simplest and delicious food with
fascinating art. Colour, texture, shapes, and arrangements
work together for the art of plate presentation. Plate
Presentation is a symbiosis between taste and aesthetics.
A session has been conducted to the final year Regents on
the various types of Plate Presentation and its importance
by Chef Mahesh, Marriott, Hyderabad.
Ms.Vinita Kumari, from OHARA school of Japanese flower
arrangement conducted a four weeks workshop &
training session on various types and equipments used in
Ikebana and Modern Flower Arrangements to the final
year Regents. The session was interesting and
informative.
Mr. Antony Ashily, Training Manager Marriott Hyderabad addressed
the Regents by giving an introduction to Marriott Hotel and its
culture. He also added about the qualities a student should possess
for training and recruitment, how to choose area of interest, vision
of thought for career building and goal setting to students.

S E M I N A R S
INDIAN SWEETS
HIGHER EDUCATION
Indian Sweets or Mithai, are a type of confectionery that
rely heavily on sugar, milk, condensed milk, and is cooked
by frying. A workshop conducted by Chef Babu Pandit,
Hotel ITC Kakatiya, Hyderabad on the various types of
Indian Sweets such as Barfi, Rasagulla, Payasam, Malpoa,
Laddu, Motichoor etc.
A SEMINAR ON NUTRITION & HYGIENE
Mr. Mark L.Hopkins, President of Pacific States University,
Los Angles, USA addressed the student about the Higher
education in B.B.A & M.B.A in Hospitality Management.
The Chairman Mr. Mohd.Jafer, Secretary Mr. Fathe Khaleq,
Joint Secretary Mr. Iliyas and Principal Mr. Ramesh Kumar
Reddy took part in the seminar.
A SEMINAR ON BONSAI PLANT
Dr. Krishna Ph.D, a senior Consultant in Human Nutrition
conducted a seminar on the topic” Nutrition and Hygiene”
to Regents, as we meet everyday needs for nutrition,
hygiene and personal care with brands that help people
feel good, look good and get more out of life.
A Seminar was conducted for Regents by Ms. Suchita, a
Bonsai Artist on the culture of the Bonsai Plant and
demonstrated the procedure of making a Bonsai.
A SEMINAR ON BAR MANAGEMENT:
Bartending is the practice of Bartenders Entertaining Guests, Clientele or Audiences with the manipulation of bar tools and
liquor bottles in tricky & dazzling way. A Seminar has been conducted on “Bartending” to the final year Regents “Wines and
nd th th
Spirits” to the 2 years by Mr. Rohan from Barmans Square on 16 Sep-09 and 17 Sep -09.
Recognition for the honorary Gesture on the International Chef's day celebrated by Regency College
th
of Hotel Management and Catering Technology on 20 Oct'2009 at The Gold Age Home for the Aged
& Sirisha Child Orphanage.
Regency went in a mile and celebrated the International Chef's day in a very unique way. This effort
of the Faculties and Students team was certified and recognized by the Indian Federation of Culinary
Association (To be Proud Member of WACS- World Association of Chef's Societies).
th
A Momento and A certificate was awarded to the Principal on 16 Nov'2009 at the Culinary Congress
held at Taj Krishna Hyderabad, by Chef Martin Kobald - Chairman, Marketing & Communication
Committee of WACS.
It is indeed a great honor to Regency, which is recognized by IFCA and WACS.

FOOT STONE FOR THE BEST
ASSOCIATION OF CATERING PROFESSIONALS COMPETITIONS 2009
Mr.Bhargav of 2nd year won
1st prize in Cookery-Indian
Mr.Abinash Reddy of final year bagged
2nd prize in Cocktail Competition
Mr.Sadanad of final year bagged
2nd prize in ACP Flower Arrangement
A s s o c i a t i o n o f C a t e r i n g
Professionals has triggered a
tough competition among the
Hotel Management Colleges
and professionals, as in the past.
Braving the stiff competition our
Regents brought triumphant
moments of joy and happiness
by winning many prizes in
Cocktail, Cookery and Flower
Arrangement Competitions. The
Regents are positioning the
college amongst best by
excelling in competitions they
have been participating.
Ms.Shravya of final year won
2nd prize in Bakery & Confectionery
ACP CULTURALS
Ms.Joythi of 2nd year bagged
3rd prize in Cocktail competition
Mr.Kishore of 2nd year bagged 3rd prize
in ACP Flower Arrangement competition
As usual Regents rock in the ACP
culturals among all colleges in
Twin Cities. The culturals has
been choreographed by an
eminent Film choreographer
Mr. Sridhar Reddy, his assistants
Mr. Anil & Mr. Thomas.
IHM FLOWER ARRANGEMENT COMPETITION
CATCH-P COOKERY COMPETITION
Regents took part and won the Flower Arrangement
competitions that was conducted by IHM-Hyderabad.
nd
Mr. Vigneshwar Reddy of Final year bagged 2 Prize and
rd
Ms. Manjari Pillai bagged 3 Prize in the month of Feb'2009.
nd
rd
Ms. Shreya & Mr. Mohit of 2 year won the 3 prize in
CATCH-P Cookery Competition on Rajasthani Cuisine
conducted by Pioneer College of Hotel Management on
th
24 Oct-09 on the occasion of International Chef's Day.

FOOT STONE FOR THE BEST
BREAKFAST BUFFET
As a part of Academic Assignment the Students displayed
Elaborate Continental Breakfast Buffet.
PAPER PRESENTATION
POSTER PRESENTATION
rd
Ms.Sarika of 3 year and
nd
Ms.Sufia Shamim of 2 year
participated in the paper
presentation competition on
the topic “Relativity Between
Tourism and Hotel Industry”
th
on 12 Oct-09 conducted at
the Pioneer College of Hotel
Management and bagged
st
1 prize amidst the participants of Hotel Management colleges
in Hyderabad.
The fresh budding Hotel Management professional Ms. Anisha
nd
and Mr. Sumit of 2 year actively participated in the poster
presentation on the topic “Trends in Modern cookery”
conducted at Pioneer college of Hotel Management on the
occasion of "World Food Day 2009".
AJK COMPETITIONS
Mr. P. RAMESH KUMAR REDDY
Principal
ENRICHING
PROFESSIONAL
CALIBRE
The Indian Federation of Culinary Association
th
Organized its 4 National Culinary Congress from
th th
Nov 14 -16 2009 at Taj Krishna. Around 400
delegates including top Chefs, Restauranteurs,
Food service operators, Nutritionists,
Academicians, etc have participated in the event.
The Principal Chef Ramesh Kumar Reddy and Food
Production Faculty Chef Ramesh Yadav also
participated to enrich their Culinary Skills through
Informative Seminars, Forums, Cutting-edge
demonstrations, hands-on workshop and the
Latest Cooking Trends and Techniques.
Chef. RAMESH YADAV
Food Production Faculty
Mr. Bibu Bhaskar - Winner in
Napkin Folding
Ms. Dipali Chakma - Winner in
Flower Arrangement
Mr. Sumit & Ms. Sarita - Winner in
Rangoli competition with Ingredients
Mr. Rajesh & Mr. Kiran - Best Chef Ms. Sufia Shamim - Ms.Hospitality Mr. Rafeeq - Mr. Hospitality
Mr. Naveen - Best Tea Maker
Ms. Sangeetha - Best Bartender
S. Pavan - Best Plate presentation
The Regents enthusiastically participated in the National Level Hospitality competitions conducted at AJK college of Hotel
Management at Coimbatore, Tamilnadu and bagged 10 prizes out of 12 competitions and OVERALL TROPHY amidst the
tough competition with various Hotel Management colleges of South India.

REGENCY EXCELLENCY AWARDS 2009
ADITYA KUMAR MATHUR
Best Attendance -
3rd Year
ADITYA KUMAR MATHUR
Best Scholar of the year
ADITYA KUMAR MATHUR
Chef Regency
BHAGYA LAKSHMI
Best IET Girl
- Anshul Memorial Award
VINAY SAGAR
Best Attendance -
2nd Year
SUFIA SHAMIM
Scholar of the year
MS. SHRAVYA KUMARI
Florist of the Season
ADITYA KUMAR MATHUR
Best IET
- Anshul Memorial Award
BIBU BHASKAR
Sreekar Terala Memorial Award
M. BHARGAV
Best Attendance -
1st Year
M. BHARGAV
Recognition of Merit
MUKESH.
Budding Restaurateur
SYED AZHARULLAH
Budding Chef-09
MANJARI PILLAI
Best Passed Out Student
ASHOK GIRI
Best Attendance -
Craft Course
ASHOK GIRI
Recgnition of Merit - FPCC
MAHENDRANATH
Mr. Hospitality
SUFIA SHAMIM
Ms. Hospitality
ANNUAL
STRIFE
BUDDING CHEF: The
Budding Chef Competition
nd
has been conducted on 22
Oct-09 to involve aspiring
Chefs in the art of
cooking.Mr.Syed Azharullah
has been awarded as the
Budding Chef by Chef
Ramakrishna, Executive
Chef - Fortune Park
Vallabha.
CHEF REGENCY: Regency
college has conducted
Cookery Competition for the
nd rd
2 and 3 year Regents,
where they were given a
chance to show their
culinary skills. Mr. Aditya
Kumar of final year has
been coveted the position of
“Chef Regency” by Chef
Anthony, Training Manager
Marriott Hyderabad.
FLORIST OF THE
SEASON: Flower is a soul
blossoming in Nature .The
Regents made various types
of flower arrangements and
displayed their creative
skills. Ms.Sheetal, Executive
Housekeeper from Minerva
Grand awarded Ms.Sravya
final year Regent as "Florist
of the Season".
BUDDING
RESTAURATEUR: The
Budding Restaurateur
competition tested the skills
and intelligence of the
students. The participants
emerged successful with
their creative ideas.
Mr&Ms. REGENCY: The
Front Office department
conducted Mr & Ms.
Regency competition for all
Regents. The Regents
enthusiastically performed
and proved their talents and
skills.

J U B L I A T I O N T I M E
A HUMBLE SALUTATION TO THE FREEDOM FIGHTERS
Regency celebrated Independence Day & Republic Day evoking patriotic flavor among the students.
THE ICE BREAKING SEASSON
Fresher's party brings in a feel of freshness and warmth. The freshers exhibited compassion by offering roses to seniors
Mr. Nitesh Thakur was declared Mr. Fresher amidst huge applause.
FAREWELL PARTY
nd
Finished products of Regency College were given a warm & prosperous farewell by 2 years. Feeling of gratitude and emotional
bonding were seen in the outgoing students. The staff and the faculty wished them a bright and prosperous career.

J U B L I A T I O N T I M E
HUMBLE GESTURE ON INTERNATIONAL CHEF DAY (20th OCT)
RCHMCT has always been very different and unique. This was proved when the Regents
visited“Old Age Home” a home for destitute and un cared Senior Citizens. Here, students
entertained them with cultural, songs and games. Before departing they served a
sumptuous lunch to the inmates of Gold Age Home. Besides, the Regents also captured live
moments of “ Srisha Child Orphanage” had fun & frolic with the god's Children. Toffees,
Biscuits &Stationery were gifted to them.
CAKE MIXING CEREMONY
th
Cake mixing Ceremony was celebrated on 12 Nov-09 where Cine actor Mr. Kamal Kamaraj,
T.V. Anchor Ms. Sandya Rani and the Training Manager of Taj Banjara Mr. Ashish Madan took
part in the ceremony. An interesting array of fruits (raisins, glazed red cherries, tutti-frutti,
black currents, dates, dried apricots, figs and prunes), nuts (walnuts, cashews) went into a
huge cauldron and endless bottles of alcohol beverages were poured into the mix while a
number of gloved hands kneaded the concoction tirelessly. The more mix, The merrier, The
feat! With the sole aim of spreading Cheer, Joy and Happiness all around."
BRINJAL FESTIVAL-2009
BT Brinjal is a transgenic brinjal created out of inserting a
gene [Cry 1Ac] from the soil bacterium Bacillus thuringiensis
into Brinjal. The insertion of the gene into the Brinjal cell in
young cotyledons has been done through an Agro bacteriummediated
vector, along with other genes like promoters,
markers etc. This is said to give the Brinjal plant resistance
against lepidopteran insects like the Brinjal Fruit and Shoot
Borer (Leucinodes orbonalis) and Fruit Borer (Helicoverpa
armigera). It is reported that upon ingestion of the BT toxin by
the insect, there would be disruption of digestive processes,
ultimately resulting in the death of the insect.
A unique festival was organized by RCHMCT, TV 9 & Center for
Sustainable Agriculture for the home makers and Hotel
Management students challenging them to prepare dishes
only with brinjal. The winners were felicitated and given away
the prizes the lush greenary craft village, Shilparamam.

J U B L I A T I O N T I M E
orientation-09
ORIENTATION-09
The fresh lots of BHMCT 1st years
were made comfortable focusing
on Hospitality Skills .Warming
Personality Development classes
were conducted by Ms.Deepika &
Mr. Raman Kapoor for one week to
allow the fresh batch to speak up
and learn the basics of Hotel
Industry. The first years were
introduced to Hotel Management
course and were guided at every
step. It was quite informative and
enlightening for the aspiring
Hoteliers.
PARENTS MEET
COMMODITY DISPLAY
The sole aim of Parents Meet was to have a cordial &
healthy of parents with the college. Dr. Patnaik Rao,
Chairman Board of Studies, O.U., Chairman, Director-
Academic Audit, Secretary and Principal of the college
presided over the function. Dr. Patnaik Rao threw light on
life skills.
The display of commodities is like mother introducing the
child different types of food, our chefs enacted the role of
mother by dividing the new comers in different batches
and each batch made untiring effort to go out to market
and collect various ingredients and displayed types,
qualities, varieties, prices and uses.
PHILANTROPIC ACT
The Regents generously donated edibles
1000Kgs of Rice, 100 Liters of Oil, 100 Kgs of
Pulses, Packets of Biscuits and other cooking
groceries through The Lok Satta Party aim
reaching to flood affected victims of Kurnool.

J U B L I A T I O N T I M E
SPORTS DAY
REGENCY COLLEGE OF HOTEL MANAGEMENT AND CATERING TECHNOLOGY
SPORT EVENT LIST OF WINNERS AND RUNNERS UP 2009
CRICKET
Winners
IIIrd Year
Vishal (Capt)
Habeeb
Srikanth
Mukesh
Avinash
Mahendranath(V.C)
Shanshank
Ashok
Venkatesh
Sajjad
Ugendhar
Aditya
CHESS
Winners
IIIrd Year
Ashok
Runner - Up
IInd Year
Azher (Capt)
Ather
Kranthi
Abhishek (V.C)
Rafique
Shyam
Vicky
Rajshekher
Vinay
Moin
Jacob
Parvez
Runners - Up
Ist Year
Avesh
VOLLEY BALL
Winners
IIIrd Year
Manoj (Capt)
Aditya
Vishal
Srikanth
Ranjith
Shyam
Mahinder
Runners - Up
Ist Year
John (Capt)
Rohith
Twinkle
Siraj
Munish
Karthik
Prasanna
CARROM SINGLES
Winners Runners - Up
IIIrd Year IInd Year
Habeeb Nagraj
CARROM DOUBLES
Winners Runners - Up
IIIrd Year Ist Year
Habeeb & Sandeep Bhargav & Siraj
SHUTTLES MENS SINGLES
Winners Runners - Up
IIIrd Year IInd Year
Sajjad
Abhilash
SHUTTLES MENS DOUBLES
Winners Runners - Up
IIIrd Year IInd Year
Sajjad & Srikanth Abhishek & Bhargav
SHUTTLES GIRLS SINGLES
Winners Runners - Up
IInd year IInd Year
Jyothi
Saritha
Principal
Ramesh Reddy
Sports Coordinator DeepaK
Ramesh Yadav
Bhaskar
Venkatesh
CITY TROTTING
The second year students chilled out at “Mount Opera” they had fun & entertainment as part of their academic tour.

d
3 YEAR BATCH 2009-10
nd
2 YEAR BATCH 2009-10

st
1 YEAR BATCH 2009-10
CRAFT COURSE 2009-10

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We Say.......
We remain deeply indebted to our college Management, beloved Principal Sir
for their motivation, inspiration and whole hearted co-operation.
Our magazine captures the un forgettable Decisive Significant Moments and open
windows to thought provoking and delightful expressions from the pens of our budding
Hoteliers. The good work churned out by the Regents could be small, but is a distinct part
of our efforts towards progress of our magazine Echo-09.

With best compliments from:
Neena Sharma
MANAV ARPIT
Specialist in :
All Kinds of Stiching
Designing & Stiching Uniforms for
Colleges, Hotels & Hospitals.
20, Buckingham, Amrita Valley, Rd.No.1,
Banjara Hills, Hyderabad-34. A.P.
Cell : 92465 20143