Akshar Final Copy

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September 2011Volume 1, Issue 1

DIRECTORS CUT FROM THE HEAD TABLE

An ancient

American saying says, Tell me and

I'll forget. Show me, and I may not

remember. Involve me, and I'll

understand.

The purpose of Education is to instill a desire of

enquiry, experience and a thirst for more knowledge,

not just through a study of the prescribed syllabus,

but beyond the realms of the text book.

For this, the student must be involved in the learning

process. The new initiative of the Department to

launch an E- Bulletin with the involvement of both

the students and the teachers is a commendable

step towards a proactive learning environment.

My Best Wishes to all involved in the launch of the E

Bulletin

Dr (Fr) Thomas C Mathew

Vice Chancellor

ESCRITOIRE REGISTRARS MESSAGE

The Hospitality world is heading in a

new path, it is right now in a process of

carving a very significant route with

respect to rapid change, e-governance,

technology, competitive and a demanding Human

Resource and lifestyle. India being a rapidly

developing economy is presently experiencing a

spurt in hotels, both International and domestic

brands.

The Department of Hotel Management, Christ

University is rightly equipped to tackle this gush

and be prepared for the future, as the demand forskilled, managerial and operational level of staff

is on the ascend. This was one of the reason to

start a collection of ideas and to pen them down

as a learning process .

It gives me great joy and pleasure to introduce

the first edition of AKSHAR written and designed

by the Faculties and students. The aspirations of

students have been fused with the evolutionary

change in the industry.

My best wishes for the entire editorial team.

Sushil D, HOD, Department of Hotel Management

The best knowledge is one that is shared

I take this privilege, to congratulate AKSHAR -

Team, as they launch, their first edition. A

bulletin which focuses on the insight on the

hospitality industry, views and thoughts of its

people and creativity of its contributors.

The advent of this monthly E-bulletin befits the mission

statement of our institution of providing a nurturing

ground for an individuals holistic development to make

effective contribution to the society in a dynamic environ-

ment.

With the hope, that this venture, by the department of

Hotel Management flourishes, and makes a significant

contribution, I wish AKSHAR to reach the heights it aims

at.

Prof. (CA). J. Subramanian

Dean of Commerce and Management and Registrar

I am very happy for the department of

Hotel Management as they publish the

first issue of AKSHAR in this academic

year. I appreciate and encourage this

initiative whole heartedly to express the

ideas, imagination and creativity of the

staff and students of the department. Let this humble

beginning evolve into a full-fledged magazine in the

future!

The purpose of AKSHAR is to foster academic writing

by the students and the faculty. I believe that this

would enhance the opportunities for reflection andwriting in the department to nurture the creation and

development of intellectual capital, which is the key

aspect of our University.

I congratulate Chef Avin and his team for taking up

this venture. I wish AKSHAR to be a golden platform

for the department of BHM in nurturing serious aca-

demic culture, and building up the department for the

future. Looking forward to enjoy the creative and

exciting future issues,

Fr Arun Antony, Director, BHM Department

T he Departmentof Hotel Management inChrist University was in-cepted in the year 1991,

and since then, there has

been no turning back.

With each passing year,

the standard of excellence

has been above par, and

the performance by the

department has been

exemplary.

With this new year, we

bring to you a new crea-

tion from our department,

AKSHAR, our E-bulletin.

Conceptualized by the

faculty and students of

the Department of Hotel

Management, this E-

bulletin promises to re-

fresh your mind with vivid

thoughts about the hospi-

tality industry each time

you receive it.

A lot of efforts have gone

in the making of this E-

bulletin, and we ensure

you that with each issue,

it would only get better.


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Hospita (Qua) lity

The aim of education should be to

teach us rather how to think, than

what to think - rather to improve o ur

minds, so as to enable us to think for o urselves, than

to load the memory with thoughts of other

men. ~Bill Beattie

It is a thousand times better to have common sense

without education than to have education without

common sense. ~Robert G. Ingersoll

With the hotel industry on the rise like never before,

the above quotes aptly sums it up; hospital ity educa-

tion requires young students who can think beyon d

the curriculum, outside the confines of the subjects,

and a commonsense approach to the service sector.

The above two are also precursors of quality educa-

tion with respect to:

Students approach: A more concerted and a 360

degrees approach in approaching a class room

session by the students will enhance improved class

better. Being early for a lecture, getting used to the

place of his/her seating, keeping a note ready is a

indicator of preparedness of the individual which will

help in grasping the subject better. Well groomed

students (more so in hotel course) always make a big

difference in getting the point across to the lectures

about their sense of being ready for the session.

Facultys delivery: Hotel and hospitality educators

can make a big difference in quality deliverables by

being punctual in class and completing the entire

time allotted for their session. Leaving the class early

or session spilling to the next hour is an indication of

not prudent about time management skill in teach-

ing. Quality teaching is mainly about effective han-dling of class room dynamics and keeps interest alive

for the students.

Industry Interface: A key aspect of hotel manage-

ment teaching is to allow students to dwell into

contemporary hotel related issues in class and make

them think beyond the realms of course structure.

Involving industry experts in course designing and

also inviting hoteliers to interact will help in upgrad-

ing the skill (faculty and students) alike.

Punctuality and Time: It goes without saying that

punctuality and managing time is very essential in a

corporate culture. Inculcating this habit goes a long

way in creating future managers for the trade. Being

sensible on time, helps in students and faculties

adopting quality academic schedule and in turn

having sufficient space to pursue other extra and co-

curricular activities, very essential for all round

holistic development.

With changing times a more practical approach

based on the above will develop more competent

individuals and benchmark hospitality individuals.

V.Jaykumar

Page 2

Cloudy skies, a gentle breeze and the hint

of rain on a Sunday morning. Typical

Bangalore weather. While some of us are

still stretching in bed, there are others

like Mr. KS Paramesh , senior captain rushing be-

tween tables, welcoming guests and showing themaround the lavish brunch buffet at the beautiful

Vivanta by Taj.

When hospitality becomes an art, it loses its very

soul but when it becomes a passion, you touch

peoples souls. A one hotel man Mr. Paramesh has

worked at Taj Vivanta for over 25 years. We caught

up with the senior captain, spoke to him about his

career so far and his predictions for the future

What made you decide to join the hotel industry?

I started working after completing my 10th

grade.

Initially, I spent time working at a steel factory and

later on at the BournVita factory, then I followed

my colleagues who left their jobs and started work-

ing in the hotels across the city.

Describe a day in your life.

I have always put my work life ahead of family. My

shift hours are not predictable, now I am in charge

of the morning breakfast buffet at the coffee shop

and dinner. There are other captains who look

after lunch service. We usually have a briefing

about the days responsibilities, upcoming events

and the guests staying in the hotel. I assist my team

in service. With guests paying such high tariffs, it is

important that we provide the best service to

them.

What is your opinion about the Industrial Training

undertaken by students.

After parents have spent money on your education,

it is essential that you make the most of it. It isimportant for one to be humble and learn from the

seniors. I am happy to see many responsible train-

ees take up a job with sincerity and dedication.

One must make the most opportunity of this train-

ing. Practical knowledge and hands on experience

is very important in this industry.

What about your family life?

I have two children, a son Chetan who is studying

accounts and a daughter who is doing her pre

university. It had always been my desire to provide

them with the opportunity to study since I was not

blessed with the same chance. They are both doing

very well and make me proud. Both of them are

not interested in this field sadly.

What changes have you seen in the past 25 years?

There have been tremendous changes. Services

back then were very limited and not complicated. A

breakfast table would be set with only the basics.

Now we tend to every single need of the guest.

Services for staff have also improved.

Has the pressure ever driven you to a point where

you considered quitting?

I have never felt like quitting. The pressure is there,

but I have never crumbled

under it. I have always been

full of energy, from the time

I stepped into this field. I

like to lead by example and

motivate my colleagues.

Which famous personalities

have you served?

Aishwarya Rai, Rajnikanth,

Shivrajkumar, Ambarish to name a few.

What is your advice to the future generations?

Be open to learning. Looking back, I feel at times I

was ignorant. Treat every moment as a learning

experience. Listen to your seniors. One day you

may be their manager. Working in every position

will help one understand the industry better and

make one a better manager.

Hard work and dedication are the key to success. I

remember when my father passed away afterbeing a cancer patient, I was back to work in three

days.

To give real service you must add something that

cannot be bought or measured with money and

that is sincerityandintegrity.

Henry Ford

It gives me immense pleasure in

bringing to you the first edition

of AKSHAR. More than a bulle-

tin it is an initiative to provide

its readers with authentic knowl-

edge and an insight of the industry.

Conscious efforts have been put to

make it a success both for us and the

readers. The bulletin focuses on the

expectations of its readers and we

believe that our persistence is recog-

nized. And we guarantee that this is

only the beginning.

With the heart of accepting our

readers constructive feedbacks, and

faith of being accepted, I wish all my

readers;

Happy Reading!!

Chief Editor,

Avin Thaliath

MENSAHERO


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Page 3

Volume 1, Issue 1

FLAVORS OF BHM

Moving to Vietnam from India was rather difficult, and having to spend the

first 3 weeks in the center of Ho Chi Minh City, food became my familys main

focus as well as mybiggest fear.

While exploring the city, I noticed that there were many areas that served

practically instant meals at unbelievably low prices. There were several smallstools resembling footstools which I later learnt was the seating arrange-

ment! With bowls of hot noodle soup everywhere and hundreds of people,

an accident seemed inevitable.

Finally, one morning my father said that the family had to try Bn Mc which

is a vermicelli noodle soup with a shitake mushroom infused broth.

We were taken to a tiny, crowded restaurant situated in the heart of the

city.. My father promptly ordered for Bn Mc and Caf Sua Da (iced

coffee with condensed milk). Within seconds of the order being taken, a lady

walked in with an enormous tray carrying our meals. Four large bowls filled

with steaming hot soup landed in front of us. I was captivated by the aromas

and immediately took a sip of what was the most rejuvenating soup I had

ever had. I made my way through delicious vermicelli noodles and interesting

cubes of cured meat rather quickly and then moved onto the coffee. A bolt of

energy hit me as I took a sip because it was icy, strongly caffeinated, highly

sweetened coffee that was absolutely delicious.

After this, I went ahead and tried ou t various other local meals and not oncewas I disappointed as the food was light on the stomach, extremely flavorful

and inexpensive. I made it a point to eat something Vietnamese every week

and it became a kind of healthy addiction as all their meals are perfectly

balanced with meat, carbohydrates and vegetables, and are never too rich.

These street food experiences have made me feel like I belonged to the

culture despite being a foreigner and that is something I am forever grateful

for.

Anahita Girish


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TheTheThe holy relation between the present and the future

is so tight that in s ome instances it is hard to tell which inspired the

other. Truly said byAlan Key, The best way to predict the future is

to invent it. In this infor-

mation age the so called

curiosity of knowing and

building the future has

prominently defined the

picture of how our future

will get framed. In this

context its important to

know what lies ahead forthe Hospitality industry

which will account to be

one of the largest employ-

ers in the world.

Since travel-

ling will play a significant

role in the coming years,

staying at hotels will become a necessity. That makes it important

to know how the hotel rooms are going to look in future. Scientists

from the German research organization Fraunhofer Society have

come up with a visionary hotel concept called the Future Hotel.

With the help of relevant questionnaires from hotel guests, investi-

gations in the changing trends and intense research the Future

Hotel depicts the portrait of future.

The floor with its intelligent sensors will make sure

that the temperature and lightings in the room are customized

according to the guests needs. With its state of the art circular

architecture the guest will have a unique

experience which will stand out from the

usual straight lined architecture. One of

the key features of the future hotel is its

bed. When its time to sleep, the guest not

only has the option to change the color of

the wall but also has the option to turn on

the energy invent option which will make

the bed move slowly like a pendulum onboth the sides. The bathrooms are even

more thrilling with a Camouflaged LCD

display which actually looks like a mirror.

The laser sensors inside the bathroom help

in heating up the resting surface in the

bathtub and with the press of a button the

bathroom becomes a steam bath room.

With all these features the future of check

-outs in hotels may drastically come down as no one would want to

leave their hotel rooms once they check in.

Subin WIlliams

GREENED

You must be the change you wish to see in the

world

- Mohandas

Karamchand Gandhi

The dawn of future relies on the actions taken at the dusk

of the present. An age, where needs overpowered the

resources, and environment consistently served the de-

mands; it was high time for a change. A change that

would favour the environment and as well as fulfill our

needs and demands, leading to a sustainable develop-

ment. A Native American proverb says, We do not inherit

the Earth from our ancestors, we borrow it from our chil-

dren. So true in its sense, but meaningless if not shared

with the same emotions. The environment asked us a

benediction, and did we answer it positively?

The industry that we are in dates all the way back to the

Colonial Period in the late 1700s. Derived from the French

word hospice, the hospitality industry that we know

today has come a long way. With a sole objective, to

provide for the weary and take care of thos e travelling, the

industry flourished. Since then the tides have changed and

it was time for us to change our object ive too, or add a few

more. We needed an objective where the provider stays

protected. It was time to be Greened. The industry had

long resisted the changes, and is only recently catching up

to other industries that have converted their operations to

have greener strategies, but a significant contribution has

been made with a promise to be one of the greenest

industries. The advent of ecotels and eco -resorts is ahappy ending to the dreaded story of threat to environ-

ment and a wonderful introduction to the green move-

ment.

From cautious upkeep and cleanliness in order to keep up

with the guests demands and concerns, to areas like

waste management and conservation of e nergy, the indus-

try is rigorously and continuously putting conscious efforts

to this green movement keeping the guests s till at the focal

point. Moreover, even the guests are appreciating the

practices through their co-tenancy.

Though late but the industry has proved that the needs can

be fulfilled, and leisure can be experienced in sync with the

environments need. It is said that, because we do not

think about future generations, they will never forget us,

but this initiative will make them us remember forever.

Monish Noor

Did You Know

It is untrue that carrots are good for your eyes. This belief started in World War II ,when the British

began using airborne radar ,allowing them to find German bombers at night. In order to mislead the

Germans ,a rumour was spread indicating that John Cunningham , the royal air forces most success-

ful night fighter pilot ,had developed phenomenal night sight by eating carrots in large quantities.

Shivani Gogia


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The purpose - where I start - is the idea of use. It is not recycling, it's reuse.

Three years ago, in July 2008, Christ University took the initiative of giving back to

Mother Earth, what we are slowly robbing from her.

The Handmade Paper Recycling Unit was started in Christ University, and has been

funded by the Corporate Housing Finance for almost two years.

The people working in this unit come from a slum and work rigorously to ensure that no

waste goes unnoticed and is effectively recycled.

The collection of waste happens within the campus itself, with 2 different coloured

dustbins placed around the campus segregating Dry and Wet waste. This forms the first

and most important step towards recycling. Once the waste is collected, it is separated

by the workers, and except for paper, the rest of the items are sold to scrap dealers. On

an average, at least 500kg of waste is obtained per day.

The process of making paper works like this. Once the paper has all been separated, it is

put into a Beater, and fiber cotton is added along with water and the paper and then

ground to form a cotton pulp. This is then put in a Uniwet, where depending on the

Grade Separation Method of the paper that is required, the amount of co tton pulp used

varies. The Uniwet has a net, which holds all the cotton pulp, while the water is drained

away. This forms a rectangle sheet and is then passed through a presser which presses

the sheet and drains out the excess water. Then the sheet is put on cloth and left to dry.

Only about 25 sheets are made at a time and put out to dry. It takes atleast a day to dry

completely. Finally it goes through a polishing machine which smoothens the papersheet.

This process is tedious as it requires a lot of focus on the activity, and the workers must

be commended for their dedication towards creating a better environment.

The various products produced by

the Paper Unit include handbags,

files, folders, pen stands, photo

frames, photo albums, notepads

and books and are sold at reason-

able prices to students and man-

agement of Christ University andalso to companies elsewhere.

The money earned from the sales

of these goods is saved and used

for the payment of the workers.

They strive to work harder, and

earn better. The Christ University

Management has also enlightened the minds of these workers through capacity build-

ing programs, so they can work efficiently and use their money wisely.

The concept of Going Green, can be heard everywhere, but happens only when we

decide to take the first step.

Lets work towards a brighter future,

and encourage such productive meas-

ures at every medium possible.

Michelle Peris

INDIGENOUS RECIPE FORTHEMONTH

SOLKADI

Walking down memory lane, this issue tells you

about the good old times when grandmas magical

recipes were so popular.

Solkadi, is a very popular drink in Mangalore and

the people swear by it to compliment their tradi-

tional fish curry meals.

It is an appetizer drink and is made from the fruit

Kokum. More popularly known to be an ayurvedic

medicine, this drink contains chilies, ginger and

garlic- the perfect ingredients to cleanse your stom-

ach. It aids in digestion immensely and is loved by

all.

The color of the drink being Baby Pink is an instant

eye teaser.

Recipe for 1 liter

Coconut 1

Green chillies 2

Garlic 2-3 cloves

Ginger 1 inch

Kokum Juice 50ml

Grind the coconut pieces along with the green

chillies, garlic, and ginger. When the mixture is

smooth, add the Kokum juice and mix well.

Serve cold.

ALUMNI TALK.

Mr. Nagpal completed his

Bachelors in Hotel Manage-

ment in 2004 and joined The

Park, Bangalore as a Manage-

ment Trainee. A year after

joining as a Management

Trainee, Mr. Nagpal started

working as the Asst. Manager

Front Office, in the same property. Within four months he

became the Asst. Manager Food & Beverages. Subsequentyears saw him growing as a Food & Beverage Trainer, for The

Serai, Chikamanglur by the Caf Coffee Day. On 21st February,

2008 he made a shift in his career and joined Caperberry as

the Operations Manager. Two years down the line he also

started handling operations for Tapas Lounge and FAVA at UB

City. At present Mr. Nagpal is working with Ista, Bangalore.

STUDENTS OPINION

Do you support Out Door Catering?

YESNo


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NEWBUZZ

India being a multicultural

country has the advan-

tage of a regular inflow of

travelers coming to experience new culture and tradi-

tional values that are still appreciated and followed. This

is an exposure, and thus more & more hotels in India are

investing in the constructions of more and more roo ms

to fill in the gap between supplies (61,000 rooms) and

demand (100,000 rooms) to make competitors realize

that India has resources and talent to make dreams

come true .International hotel chains such as Hyatt,

Radisson, Meridian and Marriot are expanding their

chains in the country by tying up with companies in

India. Clarks group of hotels, which runs the Clarks Inns

and Clarks Exotica resorts, is now looking at expanding in

the south. Cashing on the success of its Bangalore prop-

erty, the company plans to set up premium resorts insouth India. Another noticeable aspect is the lack of

skilled manpower which has become a clich of our

times. Indian hotel industry is no exception. But whats

striking about recruitment shortages in the hospitality

industry is that they reflect a buoyant jo b market with

multiple, rapidly-expanding sectors. As International

hotel chains form a beeline to set up various outlets in

the country, hotels are likely to face perennial shortages

of skilled manpower, high wages and staff retention

issues all damaging to profit margins. Now looking at

the positive side of the hotel issues, InterContinental

Hotels Group (IHG) have tied up with Holiday Inn Ex-

press, a mid-market hotel brand, and its first property is

expected to open in Noida in 2012. Lebua Hotels &

Resorts, a Thailand-headquartered luxury hospitalitychain is planning to enter India as well. These are some

of the recent achievements that India has finally planned

to pursue and Taj property is striving to be a 7th

star

property very soon by the massive improvement in its

efforts and results.

Ronita Clare Koch

EDITORIAL DETAILSChief Editor

Avin Thaliath

Conceptualized and designed by

Subin Williams

Editorial Team

Avin Thaliath Subin Williams

Divya Vinod Monish Noor

Michelle Peris Vishwas

Ronita Claire Shivani Gogia

Technical Support

Savio Jose

Contact us

Christ University, Hosur Road,

Bangalore - 560029,

Karnataka, India

Phone Numbers: +91 80.4012.9100,

+91.80.4012.9600

Fax: +91.80.40129000

Email: [email protected]

Website: www.christuniversity.in

Follow Us At

Poll Question (Next Month)Legal age for drinking should be increased

to 25 years.

Agree Disagree

WhatzNext

Bread and Spirituality

Green Niche

Future

Indigenous Recipe For the Month

Students Forum

EDITORIAL TEAM
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