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Hotels and Hospitality Academics closely complement each others functions and may go hand-in-hand, they yet stand to be two distinctively different branches of study for very valid reasons.

Whilst on one hand the academic counterparts have endeavored to seek a close collaboration with the hospitality professionals to get the latest trend of their best practices, and experiences, the hotels too feel the necessity to induce academic excellence into their own systems and skills, which can be achieved only by way of a direct interface with the hotel management professors.
 
In the same spirit, Mr. Sidharth Srivastava, Assistant Professor, School of Tourism and Hotel Management, Ansal University was invited to conduct a session for trainees enrolled in Taj Golden Threshold Programme at Taj Palace hotel, New Delhi. The hotel managers may though have a biased choice of the subject they wish to discuss with the trainees, the academic experts, like Mr. Sidharth Srivastava excel in discussing the varied hotel management subjects in their totality.

 

 

 

 

 

The School of Tourism and Hotel Management, Vatel at Ansal University organised the orientation programme for its new students on Tuesday, August 08 and on Wednesday, August 9, 2017.  The Dean, after delivering the welcome address, invited Dr. Kamlesh Misra the Vice Chancellor of the university to address the new students, who, being an expert motivator, lauded them for having chosen a career in the rapidly progressing and the dynamic world of hospitality.

 

The main attribute of hospitality industry being the one which primarily engages young executives, the new students were shown an example of the same by them being audience to the address by Mr. Abhijit Panda, Training Manager of the Roseate Hotels, who, at but a young age of 25, guided the students as to how they could carve for themselves a successful career and make an identity in this trade.

 

In order to give a multi-faceted exposure, the new students were addressed by Ms Geetika Sharma, another young Human Resources Manager from the Marriott Hotels, followed by which, Mr. Sunil Mathur, a stalwart in hotel operations with four decades of experience spoke about what the industry expectations of the modern hotels were and how these students could cope up with long working hours.

 

A perfectly balanced life is what makes one go up the ladder fast, especially when one is connected with the hospitality trade. With the apprehension that  industry expectations are varied, unexpected and, at times extremely rigorous and demanding, leading to stress, the students, were given a special talk by experts to manage such situations.

The two-day orientation therefore was consummated with great success.

 

 

 

 

 

 

 

The School of Tourism and Hotel Management, Vatel at Ansal University organised the orientation programme for its new students on Tuesday, August 08 and on Wednesday, August 9, 2017.  The Dean, after delivering the welcome address, invited Dr. Kamlesh Misra the Vice Chancellor of the university to address the new students, who, being an expert motivator, lauded them for having chosen a career in the rapidly progressing and the dynamic world of hospitality.

 

The main attribute of hospitality industry being the one which primarily engages young executives, the new students were shown an example of the same by them being audience to the address by Mr. Abhijit Panda, Training Manager of the Roseate Hotels, who, at but a young age of 25, guided the students as to how they could carve for themselves a successful career and make an identity in this trade.

 

In order to give a multi-faceted exposure, the new students were addressed by Ms Geetika Sharma, another young Human Resources Manager from the Marriott Hotels, followed by which, Mr. Sunil Mathur, a stalwart in hotel operations with four decades of experience spoke about what the industry expectations of the modern hotels were and how these students could cope up with long working hours.

 

A perfectly balanced life is what makes one go up the ladder fast, especially when one is connected with the hospitality trade. With the apprehension that  industry expectations are varied, unexpected and, at times extremely rigorous and demanding, leading to stress, the students, were given a special talk by experts to manage such situations.

 

The two-day orientation therefore was consummated with great success.

Workshop - “How to be a Good Conversationalist!!!!“

 

Every hotelier should be able to strike an interesting and a meaningful conversation with the guests, try to win their confidence, so that they go back not merely as customers but as friends. Effective conversation is an art which can win many a heart…goes the saying.

 
Students were exposed to art of listening, as, one can be a good conversationalist, only if one develops the art of listening – more so in hotels where one is required to listen to the guests and execute accordingly. The guests usually do not give another chance if things go wrong. Other inputs included body language, facial expressions, eye contact etc.
 

 

 

Thank you for attending the Cooking Without Fire Workshop at School of Tourism & Hotel Management. We hope that you found the workshop informative and worthwhile.  We are looking forward to meet you again on coming Friday i.e 28/July/17, 10.00 AM for the Workshop on –

 

“How to be a Good Conversationalist”.

Please take a moment to review the remainder of this important update regarding Orientation Programme to ensure you start off the semester on the right track!

  1. Orientation for the batch 2017-2020 is scheduled for 8th and 9th August 2017. The dress code for the students will be formals.
  1. To avoid last minute rush, the students are directed to bring along their original documents and one set of attested photocopies for verification on coming Friday i.e 28/July/17. A detailed Checklist is attached for reference.
  1. An anti ragging affidavit needs to be filled up and submitted to the school on or before 9th Aug 2017.
  1.   Registration slip along with other formats ( Antiragging/ Undertaking ) that shall be given on coming Friday i.e 28/July/17 needs to be duly filled and submitted to the school on or before 9th Aug 2017.
  1. The cost structure for the Uniform, Books and Journals shall be shared during the workshop and also the process of payment/procurement will be shared.

 

That’s it for now. we look forward to seeing you in the Orientation day on 8th  August 2017. Best wishes for an engaging and productive year.

Document Checklist – Download Now

 

 

 

 

The students of School of Tourism and Hotel Management, Vatel at Ansal Uninversity, Gurgaon are working in the Vatel Hotel in Nimes, France under the close supervision of the trainers. Apart from learning hospitality the French way, they are being trained in other operational areas of a hotel mainly in Food & Beverage Service, Food Production and Bakery & Patisserie

 

 

 

 

 

Many business functions take place in dining situations – whether it’s meeting an employer for a second interview or networking with colleagues at a formal event. An understanding of dining protocol leads to ease and confidence in business settings and social situations and is a vital component of comprehensive career preparation.

 

In continuation with the series of workshops being conducted for the new students at the School of Tourism and Hotel Management, Ansal University, the workshop was specifically targeted at Dining Etiquettes.

 

The purpose of the workshop was to expose these students to show them the basic rules of dining etiquette and learn the skills to apply these rules to professional dining situations.

 

In continuation with the series of workshops being conducted for the new students of hotel management at the School of Tourism and Hotel Management, today’s workshop was specifically targeted at​ the Italian cuisine. The theme being Pizzas and Pastas.

 

This one was a thrilling competition in which 7 participating teams were given the choice to prepare vegetarian and non-vegetarian pizzas and pastas in a given time of 15-20 minutes. The Chefs had already done the mis-en-place with chopped bell peppers, onions, gherkins, olives, jalapenos, chicken, salami and ham.

 

The kitchen atmosphere burst into an over-excited arena of rivalry as the young students, already fans of these Italian delicacies, wanted to do one better than the other and their imagination went wild with combination of pesto, cream and tomato sauces, toppings, garnishes and accompaniments.

 

Such competitions are always ​preceded by a short​ brief and an audio-visual presentation in the practical classroom. “Wow…thanks dear Chefs…it was a true exposure into the real world of Italian gracefulness…we’re really not going back to Dominos” …was the comment of one of the over-excited students. Parents of some of these students, who also usually take part in these workshops, went back with a lot of learning, discovery and…immense satisfaction…

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At School of Tourism and Hotel Management, the tie up with Vatel (France), the numero uno worldwide Hospitality School and globally Best Hospitality Management School, gives students the possibility of honing an international outlook through the Marcopolo student–exchange programme along with a host of summer and winter internships across the world for students of undergraduate course in Hotel Management. The Marco Polo exchange program provides an opportunity to spend one semester abroad in 14 other Vatel Schools, anywhere in the world. Students can extend their stay for their 6 months industrial training. Currently students are interning at France and Switzerland under this arrangement.

 

 

 

 

 

Carrying forward with the series of workshops being conducted for the new students, the School of Tourism and Hotel Management organized their third workshop this Friday on chocolate and candy making. After the audio-visual presentation, a real-life demonstration was given by the chefs of the School. The varieties produced by the students consisted of dark and while chocolates, roasted almond, peanut brittle, walnut fudge, raisin and white chocolate crackle. Candies consisted of mint candy, green apple and orange candies.

 

Students took keen interest in molding the chocolates in shapes of shells, chessmen, barrels, fruits and decorated them on mirrors or wrapped them in exciting, scintillating colours and also arranged them in gift boxes. All this happened while their parents adorned the dexterity and expertise of the chefs and to see their wards grooming themselves into celebrated chefs…The parents were honored by the Dean of the School, Mr. R.K. Bhandari who were also called upon to participate in the delivery of Certificates of Participation to the students…

 

As a sequel to the workshops being organised for the new hotel
management aspirants, the School of Tourism and Hotel Management, Ansal University, organised a workshop on Fruits and Vegetable Carving on Friday, June 23, 2017.
 
 
The faculty members of the school started the workshop by having the students play a game which made them feel at ease with each other. This was followed by a brief about the hotel industry being more of art than a science, followed by which they were given an audio-visual presentation about the art of carving vegetables and fruits.
 
 
” I am really glad to attend this workshop – I have never seen this art before. It was fun seeing the chefs do it with such ease and comfort – I know that I will also be able to do it one day…” was the comment of one of the students.
 
 
One of he parents who attended the workshop consecutively for the second time, had the following to say: “I could see that there is a very close and effective interaction between the staff, the faculty members and the rest of the team, which has a lot of rigour “
 
 
Most of the students, for whom it was a maiden attempt with a knife, were able to carve flowers, swans, geese and even a banana racing car…
 
The workshop on next Friday will be on Chocolates and Candies – a subject which the students are already very excited about…

 

As part of the series of workshops conducted for the students either having already taken admission into the School of Tourism and Hotel Management at Ansal University or showing a keen interest to join the course, the theme of today’s workshop was on Sandwiches. The students show-cased their maiden culinary talent in producing sandwiches of their choice and their own innovation…
 
 
Please visit this link for more happenings at School of Tourism & Hotel Management
 

 

 

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As part of the series of workshops conducted for the students either having already taken admission into the School of Tourism and Hotel Management at Ansal University or showing a keen interest to join the course, the theme of today’s workshop was on Sandwiches. The students show-cased their maiden culinary talent in producing sandwiches of their choice and their own innovation…

 

I just live being in the kitchen” remarked one of the students while the parents, also clad in Chef’s caps in the kitchen admired the dexterity of their children on work stations. “I never thought this would turn out to be so interesting” was the remark of one of the mothers who expressed all her cheer and happiness.

 

The next workshop on 22nd June will be on Vegetable and fruit carving, followed in the subsequent week by chocolate making.

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Students of School of Tourism and Hotel Management (STHM) have reached France to undergo a 10 week summer internship. STHM is offering the under-graduate programme in collaboration with Vatel Business School (France). Winner of the Worldwide Hospitality awards in 2016, Vatel is today the No. 1 School of Hospitality in the world with presence in over 40 campuses in 29 countries.

 

In an endeavour to develop manpower with competitive qualities at par with Global Standards in India, this collaboration is working very well for the students of the School. They have been given opportunities for prestigious internships abroad, through which they get a taste of international hospitality –  a rare learning opportunity so early on in their academic careers.

 

 

 

 

 

In the latest issue of FHRAI (The Federation of Hotel & Restaurant Associations of India), Dean, School of Tourism and Hotel Management, Dr. RajKishor Bhandari shares his viewpoint on hospitality education at Ansal University, and how the international collaboration with Vatel is giving students the much desired International exposure, making students industry ready.
 
Apply for B.Sc (Hotel Management & Catering Technology) at: https://goo.gl/eBEwzH
 
 
HMCT

 

 

On 30th April 2017 on the occasion of their participation in the 11th Vatel International Convention in Mauritius, Dean Rajkishor Bhandari and Director Vatel Laurent Guiraud visited 16 students actually undergoing their 22 weeks Industrial Training on the island.
 
 
Rendez-vous had been taken for Sunday morning at 9 and when the two gentlemen reached the students’ residence they found everybody asleep as boys and girls had only been back from their hotel shift around 2 am. Within a few minutes everyone was up though and smiling faces had replaced sleepy ones…
 
 
Faculty and students were happy to see each other after such a long time and both sides confessed on how they had missed each other.A lot was discussed on how things were shaping up in terms of internship and life in general on the island. After a few photographs were clicked it was time to bid farewell, a bit of an emotional moment for all, but no worries August will bring us back together to begin a triumphal 5th semester!
 
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24th April, 2017 – Vatel School of Tourism & Hotel Management, Ansal University organized a get-together to bid adieu to final year students.

 

“It is actually very difficult to say goodbye to you students, with whom we have had a close association of more than a 1000 days. However, for us, this isn’t a separation – we know that we will be associated with each other forever and will cherish the memories of having spent an excellent time together at the University” Said the Dean, Mr. R.K. Bhandari, who equally stressed upon hard work, without which, nothing was ever achievable.

 

Thereupon, it was an open house, wherein the seniors did exactly what the juniors asked them to do – be it mimicking a teacher, dancing, singing a song or acting like a half inebriated man. An over-enthusiastic student also exhibited his mettle by doing a hundred push-ups on the stage. The junior students took a lot of care in preparing and serving to their seniors Avadhi delicacies and a mocktail Green Apple Sparkle, rounded off with a delicious fruit cream.

 

“The seeds which we sowed and nurtured have finally bloomed” said Mr. Laurent Guiraud, Director of the Vatel programmes in India.​..

Everybody wished the passing-out batch good luck and looked forward to their continuous advice in future…

 

farewell

 

 

As a sequel to the various academic activities oriented towards the overall exposure and hands-on experience for the students, the School of Tourism and Hotel Management (STHM), Ansal University, in collaboration with Nestlé India Limited, organised Nestlé Young Chef Competition on April 21, 2017 within the University premises.

 

Students of 2nd and the 6th Semesters of STHM took a very enthusiastic and keen interest in the competition, for which strict modalities were specified by Nestlé. During the 4-hour competition filled with excitement, passion and enthusiasm, ten teams comprising of three students in each team were given the open challenge to exhibit their skills and produce a starter, a main course dish and a dessert. The choice was Indian, Thai, Continental or oriental cuisines – all with the matching ingredients, accompaniments and garnishes. Preparation of one item of bakery was also necessary.

 

Students of 2nd Semester, for whom this was the first-ever opportunity to participate in a culinary competition, boldly gave their names for this contest. “Sir, even if we do not win a prize, we are determined to learn about how to handle such competitions in future

 

Specialised events of such nature can’t be solemnised without the presence and active involvement of industry experts; Chef. Ajay Anand, Director of Culinary, Pullman New Delhi Aerocity, Chef. Ashish Dhar, Chief Culinary Designer, Pullman New Delhi Aerocity were called upon to judge the performance of students and to give their expert comments about the taste, the texture, the colour, the appearance and the consistency of the dish, in relation to what was specified by the Company.

 

Ms Smriti Khanna, Regional Home Economist, Nestle India Limited, who was the overall in-charge of the event said “I was overwhelmed to see the enthusiasm, the fervor, the rigor and the excitement of these young students. We look forward to organize the events in future also.”

Prof. R.K. Bhandari, Dean, STHM who considers such opportunities to be an integral part of the structured learning, said “Until the students do not have the urge to excel or are not given to work under pressure, they cannot exhibit their competence; neither can they reveal their true love for this very fine trade. Besides, several new things come up during such events, which leave an indelible mark in their minds

 

“The best in you comes out only when you take part in a fierce competition and such competitions, besides putting you in a testing situation, promote a lot of teamwork, camaraderie and the will to excel” said Mr. Laurent Guiraud, director of the Vatel programmes in India.