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Absolutely new, unexposed and fresh though may the students of the first semester at the Vatel Hotel and Tourism Business School be, they are in no way short of the excitement, eagerness and they all host great enthusiasm which is so much sought after in the successful hoteliers of modern times.

There is a bit of hotelier in everybody – making the house look spic-and-span, extending a warm welcome and looking after the guests and bidding them farewell so that they look forward to visiting you again is what the hospitality trade is all about. Everybody does it in the best ways and means possible and the professional tinge given to such an activity is what hotel management is all about.

In order to prove the fact that there’s a bit of housekeeper in everyone, the students were asked to, in whatever resources available to them, create a one-minute video within their own house in which they were shown tidying up their bedroom, making their wardrobes and books look neat and orderly and to dust the shelves and all visible equipment and furniture. All this was done by the students with great enthusiasm and with a smile on their face, thereby exhibiting delight to learn and to do better and better.

The video clips of the students were collated together and transformed into a master video which is now destined to be put up on the university website.

“We are really liking doing these things, they are such an eye-opener – there is so much of fun in doing all this, and now we can really make our guests feel welcome in an almost professional environment” said one of the students with a total smile on her face.

Ms Chandana Paul, who looks after housekeeping said – “This was an experiment from our side and it really worked well. This encourages us to give to these students more and more of such exciting, little projects”

The Federation of Hotels and Restaurants Association of India publishes a monthly magazine which touches upon the latest happenings in the tourism trade, up-to-date tourism policies, new appointments and articles by people in the hospitality trade. In the wake of the recent developments due to pandemic, wherein the industry was deeply affected, Mr. Kulmohan Singh was invited by the magazine to prepare an article of the way in which the Hotel Management institutes were conducting their classes, maintaining academic rigour and yet making sure that the students sustained their interest in studies.

Vatel conducts a session by the man who served the Titanic Lady

Ajit Balgi, an experienced veteran, an old hand in the world of wines, a renowned Indian sommelier says that given the fact that India is still a virgin country with regard to the understanding of wines and their consumption, the scope of sommeliers in this highly populous country, which is gradually coming to terms with the wonders of wine, can indeed be very rewarding. “Though having accomplished my dream of becoming a sommelier, I still feel I am still growing in my career as this pursuit is endless.” Says Balgi.

Sommeliers boast not only of their “highly paid job” status, but also enjoy the privilege of travelling the world over, especially in countries where wine is appreciated and relished by almost everybody.

To the students seeking a career in the world of wines, he advised “The first thing you need to have is to appreciate and to enjoy this artful profession, without which, it is difficult to succeed” Having started but as a freelance bartender, Ajit’s life hadn’t been a bed or roses. He worked at several places as a bartender, a night club manager, a bar manager, a sales representative and even with an IT company before being able to get a job in London.

“I have gone through two long stints of being jobless, during which I thought of studying further and I did my masters in marketing and completed my MBA. But eventually, my destiny did not want me to be sitting behind the computers – so I eventually ended up founding my own Happy High Bartending Academy. It is my passion and the love for my profession that kept me going through and through and here I am, just one of 30 certified sommeliers in the Indian subcontinent and, during my times in Europe, the only single Asian Sommelier.” Says he with a smirk on his face.

“I though used to be good at studies but the subjects I pursued did not give me the kind of returns that I was expecting out of my passion for wines. For me, experience was more important than anything else and the real moment of truth was when on one day in my restaurant I chose a special wine to serve Ms. Kate Winslet, the legendary Titanic Lady” “You cannot get famous without sacrifice and without taking risks” he adds…

Careers in Wine and Spirits being the subject matter around which revolved his discussion, he suggested the following avenues to the students:

  • 1. Work or even intern for free at a place which is active on wines since it is only the physical service that will teach you the best, get that opportunity at any cost.
  • 2. Try and pick up a study visa for Canada, where there are opportunities of pursuing a 3-Year course followed by a 2-year work permit. You will earn back what you spent, and, what will be counted as more valuable will be your international experience.
  • 3. If you can save and invest, the other places to learn are Maldives, Seychelles, Dubai, Singapore and of course, Italy and France. Try to get into a wine-friendly hotel, even for internship.
  • 4. To gain more knowledge, pick up the job of selling or promoting wines, either at a restaurant, or, even as a sales representative of a well-known wine producing company. Selling will give you an in-depth knowledge as you will have to highlight its features. You must but first improve upon your hold on English language.
  • 5. If you have the flair for writing, create blogs on wines regularly. Journalism though may not be the best career but it will promote a sense of confidence in you.
  • 6. India is a virgin country as far as wines are concerned – the wine culture is bound to grow and, given the size of the population, this country is poised to become one of the biggest consumer of wines – this is where the future lies and the students should try and make themselves future ready.
  • 7. Should you have started an enterprise and could not run it profitably, do make a proud mention if this on this on your CV. The recruiters appreciate your having tried – which is a great hands-on experience makin you learn the harder way.
  • 8. Be a multi-tasker – Hotels and service establishments abroad prefer hiring staff who can perform several roles. Therefore, do not forget, besides the service of wines, to learn to serve food, to take in-room dining orders, to work as in beverage stores or to help in making menus.
  • 9. Wines being of international usage, learning a foreign language, he said, would be extremely beneficial. French, Spanish, German and, of course, English would be very handy to pick up jobs anywhere in the world.
  • 10. Update your Résumé – Tailor-make it according to the position advertised – you must highlight what the recruiters re looking for and must tweak it as a fresh one for every new job advertised.
  • 11. Ladies as brand ambassadors can do very well as there but a handful of them in this world.

In India people attach a lot of SNOB value to wines as they are still ignorant of its virtues as wish to stay loyal to their whiskies and other regular spirits. Furthermore, they think wine is a beverage to be consumed only on special occasions. This appears to be a good bottle of wine. Let us keep it for now and open it next year when we celebrate our 10th Wedding Anniversary…

The over-pricing of wines in India unfortunately is a matter of big discouragement to the Indian consumers as a good bottle does not cost anything less than 1200 Rupees and then, once when it opened, it has to be finished the same day. Furthermore, out of sheer ignorance and the fear of not drinking correctly, Indians are scary about either making the wrong choice or not being able to consume it the proper way.

Being prominently a male-dominated industry, the ladies, due to customer behavior and owing to the long working hours, especially late in the evenings currently have reservations about making bartending as a career but this is changing now as India is awakening to the new concepts.

It was a very informative session and I am delighted to have learnt about a world of opportunities existing in this very exciting trade. Said one of the students after being exhilarated upon discovering, in the true sense of the word, the “Universe of Wines”…

Hospitality Operators Are in The Same Storm but in Different Boats…

As eminent speakers in the famous TIFFIN TALK organized by Mr. Sourish Bhattacharyya, Food and Drinks writer and Columnist MAIL TODAY with the theme Future Jobs in Hospitality and the Tourism Sector, Dr. Garima Parkash, Dean, Vatel Hotel and Tourism Business School and Mr. Laurent Guiraud, Director, Vatel Programme, Ansal University were invited to contribute their views and take forward the opinions expressed by the other renowned and distinguished participants.

“We continue to have wishful thinking and we are taking the situation in our stride. Everybody will come back; it is difficult to believe that people will not go out, or that that they would not travel, there are definitely reasons for a positive hope” Said Dr. Parkash. We all are in the same storm but we are in different boats, said Ravitej Nath – Director, Spice Lab, Tokyo meaning thereby that we all might be in difficult times, but we definitely will find our own ways of braving this tempest. We cannot measure unemployment in a situation of lockdown, let the situation open up and we will assess – said Magandeep Singh, the famous sommelier. People will surely upskill their jobs by performing duties which their seniors are doing as everybody just might not get back from the home towns…

Mr. Laurent Guiraud envisaged great opportunity for the students in stand-alone specialty restaurants, some of which are being rated far superior than the ones in start-rated deluxe hotels. Chances to learn and to acquire a greater expertise are abundant in smaller but highly professional setups, He commented.

Ms. Dinaz Madhukar, Chief Commercial Services Officer, Adani Airports remarked that in the same enthusiasm as the hotels have taken to conducting home deliveries, a few specialty chefs could also be given the opportunities to show their expertise and prepare special meals for people - right at own dwelling place…

You Tube Link


An Online session was Conducted by Mr Avinash Kapoli, Brand Ambassador, Bacardi on 22nd April 2020. Mr. Kapoli had an interaction with the students of Vatel Hotel & Tourism Business school and talked about the Nuances of Making a good cocktail. He has also demonstrated some basic Cocktails giving an insight of the equipment used in cocktail making with a brief history about them.

The session was concluded with a Q & A session by the students. In all it was an informative session.

Vatel Hotel& Tourism Business school organised an online session on creative writing by Ms Sanjna Rana for the 4th Semester students on 24th april 2020 . Ms Sanjna enlighted the students with the Purpose & Techniques of creative writing and the importance of it in soft skill.She also discussed the use of five senses while witing creatively & mentioned the importance of imagination in creative writing.It was an interactive session where students understood the concept & cleared their doubts.

The session was concluded with a Q & A session by the students. In all it was an informative session.

"Success is not a destination, it’s a journey" Says Atul Kochhar, a Michelin Star Chef while addressing about a 100 students of Vatel Hotel and Tourism Business School over a web meeting straight from London. He gave an inspiring talk about how he, who graduated from a hotel school in India, rose to this level by sheer hard work, dedication, perseverance and diligence. He owns 5 restaurants in the UK and is growing from strength to strength.

Ms Chandana Paul Assisatnt professor Ansal university conducted faculty development program on Dynamics of case study on Google meet platform on 14th april 2020 for the faculty of Vatel Hotel & Tourism Business school.

Developing Case study is a very important aspect which should be incorporated in teaching Methodology .The highlights of the session was how to develop case study for undergraduate students in order to make them understand a complicated topic which a student can relate & relive the case study & provide a suitable interpretation in their point of view.The session was very informative & everyone participated with great enthusiasm.

A faculty Development Programme was Conducted by Mr Saurav Chhabra (Assistant Professor, Vatel Hotel & Tourism Business School, Ansal University) on Bloom Taxonomy and formation of Educational Objectives for programme and Courses. The session was conducted on 19th March 2020. and was attended by the members of the faculty of Vatel Hotel & Tourism Business school, Ansal University.

Mr Saurav Started the session by explaining the concept and Reason for application of Bloom's Taxonomy while writing Educational Course Objectives. He then Emphasised on the need of outcomes and objectives that are of Higher order thinking in nature in the cognitive of the knowledge based domain. The multi-level verbs used to formulate an Objectives are being explained and deliberated on with the participants. The Session ended with an Interactive Discussion Round followed by an exercise wherein the participants have to develop Higher order learning objectives for the course they are teaching in align with the Principles of Bloom's taxonomy.

Vatel Hotel & Tourism Business School made their presence felt at AAHAR on 5th March 2020. The students of Second semester along with their faculty members visited the biggest culinary fest in India. The students were really happy and excited to see the reach of the hospitality industry. The youngsters also met up with the highly experienced Hospitality Professional working with international and national companies. The main objective of Mr. Saif and Chef Sunil was to highlight the career options a hospitality professional has outside the Hotels.

A lot of kids amongst the group already has a plan of being an entrepreneur once they graduate and AAHAR proved to be a perfect platform for them as they could identify the sources of raw materials, equipment and labour. This was one visit that the students will cherish for the rest of the semester.

The Visit was Organised by Vatel Hotel & tourism Business school to Familiarize the students with an Important housekeeping aspect “Horticulture”. The students on 4th March 2020 visited Mughal Garden to gain knowledge on different Varieties of Exotic Flowers available in this season. They were also exposed to the innovative landscape designing of the garden.

The students also identified the varieties of herbal & medicinal plants. They were familiarized with the creative side of horticulture “Bonsai” which is also a changing & unique concept trending in hotels.

A Remarkable day to remember as vatel India’s first graduation ceremony held on 27th Feb 2020 where Mr. Paul d’Azémar, Director, International Networking Vatel, who is currently in India to conduct an audit, distributed the certificates to the vatel class of 2015-18 and 2016-19 along with Honourable vice chancellor, Dr DNS Kumar , Prof (Dr) Garima Parkash, Dean vatel Hotel & tourism business school, Mr Laurent Guiraud Director vatel Programme.

Mr. Paul d’Azémar addressed our enthusiastic vatel graduates with his motivational & encouraging words. Vatel Hotel & Tourism Business school also hosted lunch for the AU leadership team during the visit of Mr. Paul d’Azémar.

Mr. Paul d’Azémar, Director, International Networking Vatel, who is currently in India to conduct an audit, visited the Crowne Plaza Hotel and Novotel-Accor hotels, which are partnering with the Vatel Hotel and Tourism Business School, Gurgaon.

A very warm welcome was extended to him by Mr. Suraj Jha, General Manager and Area Director - Crowne Plaza Hotels and by Mr. Biswajit Chakraborty, General Manager Pullman Novotel Hotels. He also met students of Vatel India, currently pursuing careers with these two hotels.

“I am happy to see the high standard and the quality of service that these hotels are known for and I am sure these are like ideal institutions for our students to learn the art of hospitality” said Mr. d’Azémar”

“These regular visits to the hotels carry a lot of importance as, they re-enforce our relations with the service industry, which directly and leads to synergizing our activities – said Dr. Garima Parkash, Dean, Vatel Hotel and Tourism Business School, Ansal University”.

This visit was concluded by a typically Punjabi dinner in its true ambience, which was greatly appreciated by Mr. d’Azémar.

Recognized for thinking out of the box and renowned highly for undertaking exceptional projects, the students of Vatel Hotel and Business School, Ansal University, backed always by the support of the dean, professors and the management, took a very unique step - that of marketing their HM Institute in a rather unconventional and a unique way.

“We have two beautiful fine-dine restaurants, three kitchens and a bakery with the most modern equipment, fully loaded, air conditioned classrooms, Front Office and Housekeeping labs, a well-stocked library, excellent recreational facilities and collaboration with France’s global hospitality school – all this in a superb location. It is high time people got to know what all we are proud of” say Sarthak Vats and Samrat Puri two bright Final Year students who spearheaded the exercise of conceptualization of this marketing-oriented event, of course with the guidance of their well experienced professors and chefs.

In keeping with the doctrine that says that the best way to win a man’s heart is through his appetite, the students planned to invite a dozen-odd local food bloggers on February 7, 2020, - the ones who write enthusiastically about their gastronomic experiences and are followed by a sizeable crowd. Universally recognized as ‘persuasive media influencers’, the thought behind getting together the renowned bloggers was to re-inforce the overwhelming popularity of the Continental – Mediterranean cuisine, which for this prestigious event, was entirely planned, prepared and executed by the students of Vatel School.

EPICURE, where the Vatel School organizes its events is a training restaurant, designed specially to demonstrate etiquette, ambience and the style usually found in the upscale, fine-dine restaurants of the world. The menu started with exquisite specialities like Spinach with Ricotta Quiche and Chicken Vol-au-Vents, followed by Roasted Tomato, basil and ginger soup and a chicken-asparagus soup which, instead of being accompanied by the normal bread and butter, had mushroom and black garlic paste with toast. The main course comprised of Lamb Osso Bucco with Grilled Polenta and Roasted Broccoli and the traditionally famous Coq au Vin.

Young girls and boys dressed in their official Vatel uniforms, were eloquent and well versed in describing the dishes to the guests. “I was impressed by the style these people are looking after us with care, concern and smile” said one of the guests. “Like it always happens, we get tremendous mileage and recognition from such events, especially from this one wherein we were in the company of personalities whose blogs the general public at large reads with a great deal of enthusiasm and follows them through…Said Dr. Garima Parkash, Dean, Vatel Hotel and Tourism Business School at Ansal University. Glimpse of the meet:

School of Hospitality Management organised Guest Lecture on the topic Ecotel Hotels & Environment friendly practices in Hotels. The lecture was conducted by Ms Bindiya Yadav Executive Housekeeper Roseate House, New Delhi where she familiarized the students with the concept of Green hotels. She made the students understand the importance of Ecotel hotels and the Green practices which are carried out in hotels in order to contribute to the environment. She talked about green housekeeping cards, rainwater harvesting, Environment friendly chemicals, Composting, waste management were some of the broad topics which she covered in her lecture. The students interacted and participated in the discussion with great enthusiasm. It was great learning for the students and will help them to understand the importance of environment & working towards saving it.

School of Hospitality Management at Ansal University conducted a guest lecture on: "New trends in guest handling." The lecture was delivered by Mr Nitesh Kapur,Front Office Manager & Ms.Akriti ,Training Manager from Le Meridien,Gurugram. Students participated in the lecture with interest and zeal.

Mr Muralidharan Menon, CEO of Nimbus One Hospitality on 21/01/2020 addressed students of the School of Hospitality Management at Ansal University on the importance that health plays in one’s future progression – both in professional and personal lives. He went on to talk about how a disciplined life with yoga, pranayama and other modes of keeping fit could contribute towards the longevity and happiness in life and would surely reflect on a person’s professional performance. The untiring ‘Animal Energy’, combined with a dogged follow up and a disciplined rigour will open several doors for you – This should, however, be marked with an unexhausted zeal and enthusiasm…

Our faculty in-charge of internships – Mr. Saif Anjum attended a special meeting at the Pullman Hotel Aerocity wherein the hotel had invited training and placement in-charges of the other HM Colleges for an evening. The purpose of this meeting over dinner was specifically oriented towards balancing the expectations of the hotel trainee versus that of the hotel training managers. The internship, usually branded as a ‘routine’ procedure needed to be enhanced and the activity made more meaningful for the students and for the hotels. The Pullman offered to give the best stripend compared to the other hotels in India…

This Federation honors chefs of repute across the industry, recognizes their talents and awards them to name a few, Chef Rozario, Chef Sokhi and, of course, our own chef Sunil was a proud recipient. The chief guest for this notable event was Mr. Maninder Singh Bitta, former chairman of the Indian Youth Congress and currently chairman of the Anti-Terrorist Front

GOȖT DE FRANCE, with the literal meaning as the name suggests, allows one to understand the Taste of France. Celebrated across the globe during the set dates of March 19 – 21, this event was organized in its true style, colours and dimensions primarily by the students of the School of Hospitality Management (SHM), Ansal University.

This festival of French gastronomy is celebrated the world over, wherein on three consecutive days, a four-course menu is served in different continents with a bit of variance every day. The whole world celebrates together, enjoys the same cuisine, savors the same delicacies prepared with the recommended recipes and all efforts are made to make sure that the guests are served in the same ambience and style.

This was the third consecutive year during which this festival was put together by the students of the School of Hospitality Management, Ansal University with a far greater enthusiasm, fervor and passion.

The menu: Crème de Volaille ‘Princess’, Grilled tomato trio and pimento salad with olive dust & strawberry vinaigrette foam, Coq Au Vin, Corn and spinach Cannelloni with herbed Broken Wheat, Mushroom Au gratin and Anna Potatoes. The dessert Doors to Heaven (a hollow chocolate dome under which there was a bed of with fresh cream and diced fruits) Feta & Fennel Salad with Honey pearls and orange Reduction, Chicken & Blue Cheese Ravioli with Alfredo Sauce, Beetroot & Cashew Ricotta Ravioli with Butter-garlic Cream Sauce and a Deconstructed Crème Brûlée,

Important topics were deliberated upon like – career options in airlines catering, dynamics of French gourmet and trends in the kitchen brigade. Mr. Magandeep Singh, a celebrated Sommelier gave a rather a rousing speech on ‘attitude and dedication in this lovely trade of wine-tasting’, which attracted a rousing applaud by the students and the guests.

It wasn’t about food only, adds Mr. Akihito Yepthomi, the student coordinator of the event. The symposium was introduced by Ms Sulamite Rai in French language and then she and Ms Uroosa Khan sung French and English songs…

Strange, though the name might sound, A unique annual event drawing its inspiration from the slogan painted usually behind the truck backs, this was a fun-filled event for all. Organized again at the Jawahar Lal Nehru Stadium, this event which comprised of all sorts of entertainment, foods, music and objects of interest, had a famous pop singer mesmerizing the crowds. The Vatel School stall comprising of exclusive delicacies like Chocolate fudge bars, Cake pops, Churros was one of the most frequented stalls, where people were also asking about the subjects taught at the School.

Recognizing the command and supremacy of Women Power of the modern days and appreciating equally their growing participation in various professional domains, especially in the field of hospitality, the School of Hospitality Management, Ansal University celebrated March 8, 2019 as the International Women’s day.

Known to be not only as the keeper of homes, the ladies are also looked upon as principal forces behind maintaining a perfect balance of all aspects in a family. It is with this thought in mind that this year, the 8th of March was being celebrated as the International Women’s Day, with a theme Balance for Better

Ms Sanjana Rana, Assistant Professor at the Hotel Management School, Kapashera was called upon to be the Guest of Honour, who inaugurated the meet by cutting a W-Shaped cake and delivering a lecture on women prowess, stressing thereby on the different roles that a lady, besides her professional commitments and obligations plays in keeping the society together and about her discharging duties with utmost dedication, meticulousness and sincerity.

A traveller - salesman - ambassador, Marco Polo introduced Asia, at that time nearly unknown, to Europe. This inspirational fate has given its name to Vatel’s international exchange program, where students can study at another Vatel campus for a year.

Those who want to have a career in the hospitality and tourism industries must have an international and cross-cultural outreach. Present in over 30 countries on four continents, Vatel Group gives its students the opportunity to develop their cross-cultural mindset by doing their second year in different Vatel school.

Marco Polo: your second year in another Vatel campus

The educational concept remains the same, the only things that differ are the cultural environment and language.

Vatel schools throughout the world have the same educational programs: students thus continue their courses abroad before going back to their home school, in India, for their 3rd year of the Bachelor in International Hotel Management program.

Students, who are immerses in a new country with a different culture:

speak another foreign language each day, become more mature & increase their employability.

Because of the sponsorship system between students, they remain in contact with their home school while updating their classmates on their experiences. To make the most out of this experience, Vatel recommends that students extend their stay by doing their international internship in their host country.

A program awarded Best Innovation in an Educational Program

The Marco Polo program has been granted by the international hospitality professionals the Best Innovation in an Educational Program Award at the Worldwide Hospitality Awards.

A recognition expressed by those who recruit Vatel interns and Vatel alumni throughout the world.

A mixology workshop hosted by Crown Plaza, Gurugram was organized for the students of SHM. Mixologist Mr.Alok had demonstrated the basic fundas of mixology. In keeping up with an existing trend to inspire young generation, mocktails are all about being innovative. Yet they are easy to replicate and attractive for beverage industry.

Rare are the opportunities for the dwellers of the Millennium City to savor, in the true sense, the age-old delicacies of Chandni Chowk, or to experience in its true setting, a first-hand taste of what happens to be the livelihood of families whose generations have been engaged in concocting exquisiteness for centuries over.

The charm of Purani Dilli will never, neither should it ever, want to mix with that of Nayi Dilli. This gap is unique and we must agree that it should remain, the way it has been - for all the times to come.

Students of the School of Hospitality Management, forever hungry to create never-before events, have charted out in their curriculum, a busy calendar of activities, out of which, they chose, for this season a Purani Dilli ki Raunaq. Such young, bubbly students, once given the liberty to go wild on their imagination, always come up with exceptional ideas… was the comment of the Chef Sunil, the man behind “Foods Streets of Purani Dilli”

It was an enjoyable, yet a formal afternoon, Ibtidaa – for starters, were the tongue-teasers, known popularly, in the hospitality students’ jargon, as “appetite arousers” as Gol Gappas, chaat-papri, aloo tikki – served by a young student Sparsh Kapoor – who challenged anybody to come up with anything even close to her special creation she was proudly serving at her ‘Ashoka Chaat Bhandaar’

While Jaskeerat Singh promotes his Kake di Hatti, in which, he swears, the a ‘real dal makhni’ being served with a choice of mirch, laccha and garlic paranthas, Deepanshu, his next-door neighbour is even louder about, brandishing on his very work table, decorated neatly in jars, the ‘real masalas – star anise, red chilly, cumin, black cardamom , bay leaf, chana dal and cinnamon sticks’ that he made use of to create his own version of a Nihari Gosht. “Without a Sheermal…Nihari is not good at all” says he, putting three of them together on the ‘customer’s’ plate.

Al-Jawahar, a name that indirectly suggests ‘an amalgamation of cultures’ is where Rishabh put up his chicken biryani with a cooler Chhacch…’ Chandni Chowk is the real Purani Dilli, shouts Gautam serving his Kachoris, for which, he admits, he worked for a whole week…! This challenge is soon met by Shrawan running “Natraj Dahi Bhalla” who claims to revive the legacy of Dahi Bhallas and Aloo Tikkis cooked in Desi Ghee…absolutely pure… he confidently insists..

Aashna claims that her Kashmiri Wazwaan, is incomparable and incontestable – which, she prophesizes is my greatest strength, and the biggest weakness of my clients. “Hand-chosen saffron rice, cooked with tender meatballs with a flavoured yoghurt gravy” – How does that sound…? asks she with a grin on her face.

Sunil Thapa, playing Babu Ram, Parathe Wala next door, sporting his big belly, super confident about his handiwork, wipes his face (and mouth) with his Gamchha, and nullifies Aashna’s assertion by claiming – “You perhaps do not know what the world swears by – these are my Aloo Parathas” – they are famous all over the globe, across the seven continents…What are you talking about…?

“How sweet are we…!!” Says Ekhagrah, churning out a perfect, rather a geometry-perfect design of a jalebi…” Ek baar khaega, baar-baar aayega” whosoever eats it once once, is bound to come again...Shyam Sweets, inspired by Lord Kirshna’s butter-heavy desserts, instantly pulls a crowd hovering around to round up for a Suji Halwa.

“This was the first ever festival totally conceptualized and executed by our students. I am overwhelmed to say that it was a resounding success. This triumph encourages us to go even further and organize festivals about the different regional cuisines of India on a much bigger scale” says Chef Sunil “We did not take help from any external agency. Our students created everything with the available resources” continues to say the Chef at the success of the festival…

The winners were judged by a team from Marriott hotels and the students were awarded prizes and accolades…

A PANEL DISCUSSION FOR THE NEW STUDENTS- CAREERS IN HOSPITALITY. In order to give a true insight into the trade, the best time, the school thought, was at the very initial stage, wherein highly experienced people from the hotels, airlines and flight catering would tell them about the way they could succeed and capitalize upon several career opportunities and the world of hospitality has in store for them in India and abroad. The theme of discussion was: The Secrets of a Successful HM institute. What came about very importantly was that while it was important to have the technical knowledge about your subject, what gets you a job is how well you communicate, how impressive your personality is and how much you can charm the interviewers.

The panel discussion on Food Waste was organized wherein issues of big concern from hoteliers were brought up and the panelists suggested setting up of limited layout of buffet with exquisite dishes as the tendency to pick up more than required comes up when the guest sees a rather over-sized buffet set-up. Other points deliberated upon were awareness to students at the school level, putting up a more professional system of supply-chain management, portion control, use of eco-friendly cooking, giving incentives to staff and training the kitchen-stewarding staff. Every individual in a hotel can contribute towards controlling the food waste.

Is it possible to fully enjoy cream-less, non-fried, sugar-free, fat-free vegetarian meals and yet be healthy and happy in this world…? ”Well, why not…?” confidently claim the students of the Vatel school. In a huge gathering called the YOUTH FESTIVAL organized at the Jawaharlal Nehru Stadium by the NATIONAL HEART FOUNDATION, all that was good for health, well-being, safety, fitness, ability, hygiene, sanitation and cleanliness was displayed and the School of Hospitality Management was the only Hotel Management school invited to display health foods which comprised of dark chocolate pralines, crepes in olive oil and fruit muffins. “The event was very well responded and we sold off everything we had in a matter of just two hours…hope we had got along some more raw material” said Paul Adam of Final Year who was exhilarated by the excitement.

This year again, for the third time in a row, the School of Hospitality Management, Ansal University, in collaboration with the Nestlé India Limited, organized Hospitality Euphoria in which students from various colleges participated and competed with eight home teams. Each team was called upon to prepare a three-course menu of its choice belonging to any Indian region or to any country in the world with the condition that the teams would use a Nestlé product in the dessert.

The imagination of these young budding chefs, once given full liberty, went berserk and they created unusually striking delicacies like Lala Lamb, Machi Gambouti, Tortellini with apple and cucumber broth, chicken surprised in chou pasta, Maggi masala with tomato sauce, pan seared fish, veg maggi bread rolls, bread di-chicken. The desserts comprised of Kiti Fruity Kat, Mango-Kit-kat, badam halwa with kit-kat shake.

Be it an international level 20-20 cricket match or be it the one played at the level of the Indian Premier League, the excitement does not remain confined exclusively to those stadiums.

Rare are the occasions when a busy hotel management college ties up with even busier and charged-up hotels and yet manages to organize an exciting, successful cricket tournament. This is, in the true sense of the word – The Industry-Academia Interface. In a never-before event organized by the Go-Getters’ Club, the teams which participated enthusiastically were from the Pullman, Andaz by Hyatt, the Marriott Courtyard Gurgaon and the Double Tree by Hilton. The home teams to play against these teams, in order to make a pool of 8 were the teams of Hotel Management students from the Second and the Sixth Semesters.

All the teams played the limited 10-10 overs matches wherein the First Year students emerged as the most successful ones and managed to get into the finals to compete with their rivals The Pullman Hotels – only to lose the match to them, thereby declaring the Pullman to lift up the Go-Getters’ trophy.

“It was fun, a very good break” said Ms. Smriti Lamba from the Pullman Hotels...”We should do this very often as it brings us all together, otherwise, hardly can these people ever imagine to enjoy a cricket game like this. The Running Trophy is Ours”.

Encashing upon the clear advantage that that the School of Hospitality Management, Ansal University enjoys by virtue of its academic collaboration with the Vatel Business School Hotel and Tourism, Nimes, France, 24 students left for France on July 08, 2019 for summer internship for a period of 6 weeks.

This is the fourth batch of students who went to Nimes located in south of France. This is an extremely structured internship wherein the students are given hands-on exposure in the restaurants, bakery, main kitchen, banquet kitchen, kitchen stewarding, the housekeeping and laundry.

“Our School which is attached wall-to-wall with the only 4-Star hotel in Nimes undergoes a vacation during July-August, during which time students from the other Vatel institutes worldwide are invited to undergo these internships in our school” Says Ms. Patricia Esbrayat, the coordinator of internships programmes at the institute.

The institute welcomes students from Philippines, Malaysia, Indonesia, Tunisia, Algeria, Morocco. Mauritius and several other countries where Vatel has institutes.

A forerunner in assessing the present market conditions and being experts in projecting the trends and upcoming opportunities, ITC Hotels has put up a prime property in the wilderness of the Aravali Hllls – in an area full of agricultural fields, open lands in mountainous region. For many students this was their first ever visit to a super luxurious well spread-out deluxe hotel. The children were shown around in all public areas, guest rooms, conference and recreation facilities. Asked about the segment of business the hotel is targeting and the percentage of occupancy, the general manager said their main business was from the residential conferences, corporate events and destination weddings.

The SHM celebrated the world tourism day and invited industry experts like Mr. Khajaram Bhaduri, Training Manager, the Leela Palace, Chanakyapuri, Ms. Smriti Lamba, Manager Learning and Development the Pullman Hotels, Mr. Prem Ram, Joint Secretary, Indian Culinary Federation, Mr. Charles Donadieu – Sommelier at the Lalit New Delhi, Dr. YG Tharakan, Dean, Le Cordon Bleu – GD Goenka University, Mr Ajay Sood, former Executive Chef with the Taj Sats in-flight catering and Chef Balvinder Lubna, – Executive Chef, the Westin Gurgaon, Mr. Namit Kharbanda HR Manager, Andaaz (By Hyatt), Aerocity Gurgaon.

With so many industry experts together under one roof, accompanied by the highly experienced faculty members of SHM and with more than 100 students assembled at the conference hall, it came around that industry experience of more than 600 years loomed large in the conference hall…

In order to keep pace with the industry and to bridge, to the extent possible, the academia-industry gap, the Vatel School of Hospitality Management, (VSHM) besides organizing, from time to time, special talks by veterans from the hospitality trade, sends its students to various hotel properties within India or abroad to assist in special events, internships and under-study activities.

As a part of the series to such endeavors, a guest lecture was organized on Thursday, October 11, 2018, wherein Mr. Yogesh Joshi, the Multi-Property Finance Director of Marriott Hotels, Ms Shilpi Sharma – Manager Learning and Development, The Westin Gurgaon with her colleague Ms Aakriti Bhargava conducted a lecture for all the students of the VSHM.

Besides giving an audio-visual presentation depicting the history of the Marriott Hotels starting from its evolution right to the stage of its becoming the world’s largest hotel chain, the Marriott Team gave to the students an insight into how challenging, demanding and yet an extremely promising trade hospitality can be. Students asked questions wondering whether the advancement of careers depended upon how many hotel companies an executive worked with vis-à-vis how many years did he/she spends in one single organisation, to which the answer was that it is perseverance which always pays in the long run. A self-example of a housekeeping executive transforming herself into a Manager – Learning and Development was given by Shilpi.

Customer being the be-all and end-all of all hospitality organisations, the students were given tips on the ways to increase the customer satisfaction levels, about pre-empting customer needs and to promote the Ethos of Atithi Devo Bhav.

At the end the Marriott team discussed the dates on which they would be able to come down to interview our students for placement and, more importantly, the day on which theirs and our team would meet for a cricket match…

Vatel India, Ansal University Gurgaon, School of Hospitality Management organised a panel discussion on ‘Hospitality Industry expectation from Students’ on Friday, 24 August 2018. The event was organised as part of the Orientation Programme for the first year students enrolled in Batch 2018. The session was moderated by Mr. Amreesh Misra, Associated Dean, School of Hospitality Management, Ansal University, Gurgaon. The panellists included Mr. Sheril Beotra Director HR, Mr. Umesh Dalal Director Food & Beverage, Ms. Anshul Verma Training Manager, all from Crown Plaza Toady Gurgaon and Professor R.k. Bhandari, Dean, School of Hospitality Management, Ansal University, Gurgaon. To begin with, each panellist spoke their mind on the potential future of Hospitality students. The panel discussions in which all the dignitaries participated highlighted the need for Rigorous Training which would help tremendously in bridging the industry-academia gap. The discussion concluded on a great note of success, wherein the main essence of highlighting the importance of creative thinking was greatly deliberated upon and understood by the young, budding hoteliers of tomorrow…

VATEL School of Hospitality Management, a strong brand created by Ansal University, in collaboration with a French hospitality giant, in its efforts to keep pace with the hospitality trade and to bring in its classrooms facts about the latest systems and procedures employed by the celebrated hotels chains, organised a lecture by professionals from the Hyatt Hotels on Thursday, September 20, 2018. Mr. Nakul Moghe, Learning Manager and Mr. Aman Bhutani, the Assistant Front Office Manager Hyatt Regency Gurgaon jointly addressed the students and spoke to them about the dynamism and the tact involved in upselling, upgrading and maximizing room revenue. The fact that a hotel room was considered to be a ‘perishable commodity’ was explained in great detail, which turned out to be an eye-opener for these young beginners. “Aimed at giving a deep insight into what the current best practices of the hotels are with regard to achieving the best yield in accommodation (as per the hotel jargon – the REVPAR – Revenue Per Available Room and the ARR – Average Room Rate), several hotel chains partner with us, and that’s what makes us stand away from the other hotel schools” says Dr. Savita Sharma, Faculty in-charge, Accommodations. We conduct 6 to 7 workshops, talks, special lectures, competitive activities and presentations during the course of every semester and our young students entirely look after these events by way of, preparing the welcome plan and, indeed preparing and serving a sumptuous meal… Says, Mr. R.K. Bhandari, Dean, School of Hospitality Management, Ansal University, Gurgaon.

Fruit & Vegetable carving is a delightful way to make food into art, or to make fun art that taste good. It’s all about letting go of your inhibitions and using fruit as your medium for artistic expression. School of Tourism and Hotel Management, Vatel at Ansal University students enjoyed two hours of practical session where they discovered the process of crafting fruits & vegetables into alluring creation.

Symbiosis Law School, Pune won the competition with a cash prize of Rs. 50,000 and Government Law College Mumbai were the runners up winning a cash prize of Rs. 30,000. Vaibhav Tiwari of Symbiosis, Pune was adjudged as the Best Speaker-1 and Varsha Singh of School of Law, Christ University was adjudged the Best Speaker-2. The award of the Best Memorial was bagged by Symbiosis Law School, Pune and Arnav Bishnoi of RGNUL, Punjab was declared as the Best Researcher.

Industrial training exposes student to real work of environment experience and at the same time, to gain the knowledge through hands on observation and job execution. School of Tourism and Hotel Management, Vatel at Ansal University students who completed their Industrial exposure in the best hospitality brands are evaluated by Chef Anuj Mathur (Sous Chef, Marriott Hotels) and Mr. Simrit Mamik (Front Office Manager, Taj Hotels) at the University premises.

School of Tourism and Hotel Management, Vatel at Ansal University have believed in “experiential education” which is defined as active student engagement in opportunities to learn through doing and reflection. This empowers students to immediately apply theory to practice under the guidance of expert faculty. To impart the same School organized a Workshop on Sugar Craft & Chocolate Techniques at the University Premises.

On 20th and 21st January 2017, Mr. Laurent Guiraud, Director Vatel at Ansal University School of Tourism and Hospitality Management was invited as key note speaker and panelist by Graphic Era University Dehradun for an International Conference on Trends, Issues and Women in Hospitality. The Conference was inaugurated by the Governor of Uttarakhand Krishna Kant Paul, Chancellor Dr. Kamal Ghanshala and Vice Chancellor Dr. B.V. Babu. The first day saw the intervention of speaker s Dr. Sudhir Andrews, Chef Neha Lakhani and Mr. Laurent Guiraud, the afternoon was spent on 2 technical sessions covering the general topics.

In the evening the dignitaries and guests enjoyed the hospitality of Dr. Vinnay Rana HOD SHM and wonderful performance organized by the University students followed by cocktails and dinner. Day two was dedicated to the presentation of the papers that had been shortlisted and a panel discussion, Mr. Laurent Guiraud discussed how the tie up amongst universities in different geographical locations will help in development of hospitality programmes and what qualities a hospitality student should have to work internationally.

Mr. Laurent Guiraud, Director Vatel Programme and Chef Sunil Kumar, Assistant Professor at School of Tourism & Hotel Management, Ansal University have taken a group of first year student on Tuesday 24th January to Olive Bar and Kitchen in Mehrauli, New Delhi.

The visit started at the “speakeasy bar” where the Olive renowned thin crust pizza was enjoyed by both students and faculty. A tour of the kitchen, butchery and confectionary was organized by Chef Dhruv Oberoi followed by a workshop on salads. The students discovered the art of plating salads in a fine dining restaurant.

A cocktail session was also planned and master mixologist showcased a few classics such as Old Fashion and green apple Martini.

We thank Chef Dhruv Oberoi and GM Anuj Tyagi of Olive Bar and Kitchen for the warm welcome and hospitality shown to our students.

School of Tourism and Hotel Management, Vatel at Ansal University has organised a Guest lecture on “recent innovations in the field of Culinary Art & Industry expectations from the students.” for the students. Chef Amit Dash, Executive chef, Marriott Gurugram, conducted the session by sharing experiences of chef’s role and what is the basic requirement of the industry in the future. He also motivated students for pursuing the career in culinary as it has a bright future. In lecture chef interacted with the students about the passion that students should have during the course.

In the framework of their course "introduction to the world of hospitality business" a group of 1st year Vatel students at Ansal University and Mr. Laurent Guiraud visited Cyber Hub, Gurugram on Tuesday 31st January 2017.

The visit was mainly intended for students to understand the concept, the demographics in the region, the reason of the success and observe how what started as a F&B centric space is now offering an era of other services such as hair salons, convenience stores, banks etc... Students also discovered new trends in the F&B world and were asked to research a few brands such as Chai Point, The wine company, Farzi Cafe...

These visits are essential for our Hotel Management students to understand today's multi-faceted Hospitality Industry and keep up with the pace of its expansion.

Parent’s engagement in students learning always improves student’s achievement & creates platform for honest feedback/ communication.

To involve parents towards learning of students, School of Tourism and Hotel Management, Vatel at Ansal University has organised a Parent-teacher meeting on Wednesday, Feb 1st 2017 in university auditorium hall. The main purpose of meet was to create a common platform, where faculty and parents come together to enrich the student’s educational experiences and discuss variety of issues, regarding all round development of students.

The event was well attended by Parents/Guardians of students. Dean- School of Tourism and Hotel Management, Vatel at Ansal University, Professor R. K Bhandari shared the progress of school with all attendees.

 Mr. Laurent Guiraud, Director Vatel Programme, School of Tourism & Hotel Management, Ansal University has taken a group of first year student on Friday 3rd February for a laundry visit to Crown Plaza Hotel, Gurgaon, where the student got a hands on experience about the recent trends and practices in housekeeping department. Mr Jayant Bakshi, Head of the Laundry Operations took the students for a tour of the facility, various techniques of cleaning and ironing were explained.

The visit ended with an interaction with Training Manager, Ms Aakriti Bhargawa who shared the expectations of the industry when it comes to hire personnel.

 School of Tourism and Hotel Management, Vatel at Ansal University has organised a Guest lecture on “Hospitality Industry in the early 21st century- millennial” for the students. Mr. Namit Kharbanda, Human Resources Manager, Hyatt India conducted the session by sharing experiences of demands of hospitality industry and what is the basic requirement of the industry in the future. He also motivated students for pursuing the career in hospitality sector as it has a bright future. During the interaction Mr. Kharbanda interacted with the students about the passion that students should have during the course.

When the weather is nice, there are lots of nice things we want to do. One of them is eat a nice meal. With that thought, School of Tourism & Hotel Management at Ansal University, Gurgoan thought ‘how about a food fest that complements the weather. For the occasion a meal was prepared comprising of various dishes from Jammu & Kashmir.

The feast started with Kahwa (flavorful local tea), Rista (minced meat dumplings in yogurt) and Modur Pulao (a saffron flavored rice preparation) was the highlight of the menu.

For the occasion students decorated the dining room and dressed in traditional Kashmiri attires. Honorable Vice Chancellor Ansal University Dr. Kamlesh Misra congratulated the students for the effort, Registrar and Deans were also part of the theme lunch, the food was enjoyed by all!

Students of VATEL School of Tourism and Hotel Management, Ansal University visited and interacted a large number of renowned national and international folk artistes and cultural groups who presented performances at both the Chaupals, the open-air theatres, located in the Mela premises. Students also discovered craftsmanship from all over the country, Mithila paintings from Bihar, Kalamkari paintings and wood carving from Andhra Pradesh, cane-bamboo and natural fiber from Assam, Kalamkari Mata ni Pachedi and woolen shawls from Gujarat, papier mache from J&K and palm leaf engraving from Odhisha to name a few.

Of course the fair wouldn’t have been complete without the multitude of outlets serving food from various states much appreciated by Students and Faculty after all the walking around.

In modern hospitality business, it is all about competence of people. The modern consumers demand a high level of service. Employees thus have to be on the top to ensure the survival and development of the hospitality establishment. Hence, faculty and student training are essential in this sector. It increases productivity by developing professional knowledge, experienced skills and valid thoughts. To ensure the same School of Tourism and Hotel Management, Vatel at Ansal University have organised a platform learning series where Mr Manakjeet Singh, Vice President-Hospitality Real estate and procurement, Human Capital Management delivers his expertise on the topic “Outsourcing of facilities in Hospitality Industry.”

Retired Supreme Court Judge Markandey Katju visited Vatel Restaurant at School of Tourism and Hotel Management, Ansal University on 20th February and experiences the mystic of an Awadhi Cuisine steeped deep in aromas and taste prepared by the students. Justice Katju along with other senior officials and dignitaries enjoyed the flavours of delicacies ranging from kebab kormaa and biryanis that have kept the centuries old awadhi cuisine a royale feast for the connoisseur.

School of Tourism and Hotel Management, Vatel at Ansal University has forged alliances with award winning hotels and other allied hospitality areas. Students at Ansal University have a distinct advantage of corporate exposure through these multi-faceted collaborations which offers them experiential learning via projects, professional competence, internships, enhanced placement opportunities and skill enhancement. To take it further Mr Srinivas Roa, Director of Talent & Culture at Pullman & Novotel New Delhi Aerocity visited School of Tourism and Hotel Management, Vatel at Ansal University and interacted with the upcoming hoteliers from the School.

In 1912, Auguste Escoffier initiated "Epicure's Dinners": the same menu, the same day, in several cities of the world and for the greatest number of guests. Goût de France is in the spirit of this beautiful idea with the will to associate all categories of restaurant from the four corners of the world. On the occasion of operation “Goût de France” or Good France in English which would translate in “A taste of France”, Vatel School of Tourism and Hotel Management at Ansal University is pleased to announce a 3 day celebration of French culinary art. This event, in the form of a lecture and a lunch, will pay tribute to the excellence of French cuisine to its capacity for innovation and to the values it promotes: sharing, enjoyment, and respect for "good food", Contemporaries & the planet.

The event will showcase Michelin Star Chef Akrame Banallal from Paris. He will share his expertise and experience with the students and the Chefs of Vatel, Ansal University to celebrate French gastronomy.

On the first day of the event the 1st year students prepared a five course meal for The Trustees Mr. and Mrs. Ansal, Vice Chancellor, Dr Misra and other dignitaries. Everyone praised the food and looks forward to tomorrow’s chapter.

Mr. R.K. Bhandari, Dean and Mr. Laurent Guiraud, Director Vatel congratulated the students, Chef Subir K. Malakar, Nidhi Nayna and the entire team for bringing to life the art of French hospitality.

On 21 March, Vatel, School of Tourism and Hotel Management at Ansal University, invited Executive Chef, Crown Plaza to experience a five course lunch at Vatel restaurant prepared by students and faculty for the second day of operation Goût de France, lunch was followed by a Guest lecture on “Food safety and hygiene standards in five star hotels”

Chef Nilesh enjoyed lunch thoroughly, he later conducted the session by sharing experiences of food safety and hygiene standards of hospitality industry and what is the basic requirement of the industry in the future. He also motivated students for pursuing the career in hospitality sector as it has a bright future. During the interaction Chef Nilesh mentored the students reminding them that passion is essential to succeed in the Industry.

The apogee of a three-day special French culinary fiesta at Vatel, Ansal University. This initiative commemorating with worldwide second edition of Good France, featuring French Gastronomy, was organized by School with aim to understand art and attributes of French Cooking and to explore French gastronomy in a broader sense. “Gȏut de France” along with sumptuous lunch was organized by the students in the school Honoring French Cuisine. The students not only took part with great enthusiasm but also learnt about the French delicacies and their preparations.

Series of workshops, Guest Lectures and Public lectures were organized during this week to celebrate Good France. Support from Hotel industry and French Embassy was really encouraging. Michelin-starred Chef Akrame Benallal, Owner of Group Akrame Power,Paris guided students towards achieving goals through perfection and shared reciepe of cooking with emotions and feelings.

Mr Rajindera Kumar, Director Vivanta, by Taj Ambassador, New Delhi, Mr. Tristan Beau de LOMENIE- Director of Operation LUXE Hotels India & General Manager Delegate – Pullman & Novotel New Delhi Aerocity were other speakers on the occasion. One of the rare moment, when alumni of world’s best Hospitality Schools Cornell, Lussane and Vatel addressed the audience.

As a sequel to the various academic activities oriented towards the overall exposure and hands-on experience for the students, Vatel 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. 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 and 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 Nestle. A wide range of products comprising of Maggi, Nescafe, Coconut Milk, Dressings, Flavored milk, Kitkat, Sunrise coffee and Milkmaid brands were supplied by Nestlé India Limited. Students had the liberty to use props and decorations for the food presentation, which comes out excellent. Judges were amazed to witness the creativity of budding chefs, they congratulated Prof. R.K. Bhandari, Dean, STHM and Mr. Laurent Guiraud, Director of the Vatel programmes in India for a successful event.

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...

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!

It is this time of the year again when the 1st year students of Vatel School of Tourism and Hotel Management at Ansal University are gearing up for their summer classes in France. From 4th June 2017 to 21st August 2017 18 of them will undergo a 10 weeks’ internship in Vatel Hotel, the 4* property of our sister School in France.

Our student is thrilled at the idea of spending the summer in the south of France only 40 kilometers away from the Mediterranean Sea, the beautiful beaches of Grau du Roi and the enthralled Camargue region. Nîmes, a tranquil Gallo-Roman city nested in the Occitanie region of southern France, was an important outpost of the Roman Empire. It’s known for well-preserved monuments such as the Arena of Nîmes, a double-tiered circa-70 A.D. amphitheater still in use for concerts and bullfights. Both the Maison Carrée white limestone Roman temple and Pont du Gard tri-level aqueduct are around 2,000 years old. Hotel Vatel is open to general public, located within the school campus and adjacent to the student’s residence and their cafeteria. It counts 75 rooms and suites, 2 restaurants, fine dining and brasserie, banquet facility, indoor/outdoor pool, spa and gym, the perfect environment for our students to put into practice “live” the knowledge acquired over 2 semesters.

After a few cold sweats and sleepless nights awaiting their visas our 17 students and Director of Programme Amreesh Misra have finally boarded their flight and reached Paris safely on Sunday 4th June early morning. Everyone was fresh and happy although the night was short and Amreesh Sir had a hard time keeping his “troops” together, indeed the excitement of discovering a new place had overcome the fatigue.

But the trip was not over yet as the students of Vatel School of Hotel Management at Ansal University still had to board a TGV (bullet) train to reach their final destination Nîmes.

After a short 3 and ½ hours they were at Vatel Nimes, boys and girls were famished and without further ado they were “en route” for the student cafeteria, the food was appreciated although some thought it lacked a bit of “mirch”, welcome to France, one will have to adapt to the local fare… Everyone received the key to their room but resting was not in the agenda, better to head to the center of town to witness the famous “Feria de Nimes” the 65 years old festival.

In order to re-inforce the strong and cordial association that the School of Tourism and Hotel Management enjoys with the different service establishments, continuous efforts are made to keep the interaction alive with the hotels and fine-dine restaurants. Not only do these happenings enhance internship and placements opportunities for students, they also prove to be excellent means of getting to know the latest trends and the best practices employed by the hotels.

Events that definitely create a strong bonding between academia and industry are the ones in which more and more members of the two organizations are called upon to participate and to contribute. Games, matches, competitions, even rivalries become means to promote a sense of intimacy, friendship and nearness which eventually lead to enhanced productivity, efficiency and personal well-being.

One such activity – a football match was organised on Tuesday, September 19, 2017 between the staff of Hotel Crowne Plaza Gurgaon and the students of the School of Tourism and Hotel Management, Ansal University. More than a rivalry, it was a friendly match in which the students, being younger and agile, managed to score more goals than the Crowne Plaza team. It was quite evident that that the hotel staff are not able to dedicate enough time to sports, given their professional commitments and long duty hours… They were perhaps more victorious when they were themselves students at a much younger age...

“This was a very interesting game (not a match) – This was one of the many played with the students of the School of Tourism and Hotel Management, Ansal University, and our staff welcomes such breaks from time to time.” Said Nitika Bajaj, Director - Human Resources, CROWNE PLAZA TODAY, GURGAON.

In keeping with the festive season, students of the School of Tourism and Hotel Management (STHM) Ansal University, put together a brilliant, colourful show of the art of Boulangerie and Pâtisserie by producing aromatic cup cakes topped with the icing of exotic flavours of chocolate, vanilla, strawberry and red currant.

The idea was, besides promoting a sense of teamwork and camaraderie amongst classmates, to gear them to welcome the students from the Dynasty International School Faridabad, who expressed a special wish to be exposed to the dynamic world of hospitality and thought it best to visit the STHM.

A warm greeting with a tour of the University, a welcome drink, followed by a formal lecture on professional food and beverage service, a Q-A, session was organised and was consummated by lunch. These activities were chronologically packaged for these students, who also carried back with them as a souvenir, a box of the entire assortment of cup cakes made by none other than the students of STHM.

'’The main purpose of this acivity is to arouse amongst the young and adolescent students, who might still be on the verge of deciding a career for themselves, an element of interest and to help them select a promising future in this fastest growing sector.’’ Said Mr. R. K. Bhandari, Dean, STHM, Ansal University…

School of Tourism and Hotel Management, Vatel at Ansal University have believed in “experiential education” which is defined as active student engagement in opportunities to learn through doing and reflection. This empower students to immediately apply theory to practice under the guidance of expert faculty. To impart the same School organized a Workshop on bulk bakery production techniques where students prepared the extensive variety of chocolates and cakes which will be helpful to take up the entrepreneur ventures by the students.

Ansal University organised a panel discussion by Young FICCI Ladies' Organisation (YFLO) panel discussion with the theme - Raising Millennials in the Digital Age at The Lalit hotel in New Delhi. Experts from the media and academia participated in the discussion, which deliberated deeply upon the increasing use of electronic media, facebook, instagram etc. and the impact - negative or positive that it may have, especially on the young millennials.

Students of the School of Tourism and Hotel Management at Ansal University took care of the entire protocol of the event; they laid out the seating plan, greeted the dignitaries, school teachers, renowned personalities and students of various schools and guided them to refreshments and seated them in the hall. Their hospitality did not end here; they prepared fresh cakes and chocolates for all participants and assisted the hotel staff in the service of lunch.

"These exposures give a first-hand feel to the students of hospitality - showing them how such important and prestigious events are handled" - Said Mr. R. K. Bhandari, Dean, STHM.

School of Tourism and Hotel Management, Vatel at Ansal University organised a Guest lecture on "Challenges and Opportunities in the Hospitality Industry” for the students. Ms. Bela Brahmbhatt – Area Manager Blue Mountains International Hotel Management School & William Blue College of Hospitality Management, Australia conducted the session by sharing experiences about demands of hospitality industry. She also motivated students for pursuing the career in hospitality sector as it has a bright future. During the interaction Ms. Bele discussed about various career options and courses available to students after doing Hotel Management and working opportunities in the continent.

In this highly competitive world, maximizing revenues is the most important task for any industry or trade, reason being huge investments involved in construction, marketing, maintenance and operations in order to be competitive and to gain customer loyalty. This truth manifests itself more in hotels as this a highly sensitive, service-oriented business. Students are the one who groom themselves into professional hotel employees. With a view to giving them a platform where they could understand the importance of remaining competitive and providing the best of the services to solicit repeat business from their customers, to not only retain their customers but also to expand their customer-base, STHM conducted a guest lecture for students on Revenue Management on 3rd November 17, Friday by Mr. Gaurav Chopra, Cluster Director – Revenue Management, North India, Hyatt Hotels. Mr. Chopra personally interacted with students and shared with them that revenue methodology has to be given the paramount importance. He further told students about different type of rooms, tariff trends and the tact to be used to upsell rooms. He focused on “shift in Revenue Management Process” to maximize the revenues and occupancies of the hotel. He stressed upon the fact that there is big change in the revenue management mechanism as contemporarily there is a greater focus on “market-based pricing” instead of cost based pricing which guides one to decide the best rack rate. As a matter of fact, the concept of rack-rate is now getting obsolete... in today’s competitive market, hotels regulate tariff on an hourly basis – more termed as the BAR (Best-Available-Rate) concept. The revenue departments of hotels are working round-the-clock to optimize the Average Room rates. Being interactive in nature, the session achieved the desired output and the students gained a lot of insights and first-hand, latest information on the dynamism of Revenue Management.

The industry-academia interface being a regular feature in hospitality education, the Final Year students of the Vatel School of Hospitality recently visited the Cyber Hub, Gurugram for one of the several lessons conducted Outside the Classroom. The Cyber Hub, renowned for offering famous, celebrated and eminent speciality restaurants under one roof is patronised by people from the world over (by virtue of its locality within the MNCs complex) The purpose of this visit was dual; that to understand the clientele patronising these restaurants and to learn from the entrepreneurs of these outlets the intricacies, complexities and secrets involved in the operation of such busy and highly successful restaurants.

Chef de cuisine Mr. Sunil Kumar, and Mr. Saif Anjum, a specialist in restaurant operations accompanied the students and instructed them to finely observe the layouts of the kitchen, the ways of storage, food handling and the service design. He instructed them to ask questions concerning the type of outlet, cover cost, scope of work for a fresher, specialised kitchen equipment being used, billing software and the impact of GST etc. The supervisors and the stewards, though busy in setting up their restaurants, were enthusiastic in answering all questions. Besides the learning involved in these activities, the students get to make good contacts with the entrepreneurs, get to work during the evenings and, eventually stand to be ideal candidates for a career in these very special outlets.

The clients of these outlets were amazed to see the smartly dressed young boys and girls talking to the employees of the outlets. The visit ended with quick bite at a Mexican Quick Service Restaurant, during which the team of students and professors exchanged a lot of views and suggestions…

The Dean, School of Tourism and Hotel Management, Mr. R.K. Bhandari welcomed them and gave them a detailed insight into the various courses conducted at the University and also spoke to them about the ever-growing sector of hospitality. After taking a tour of the University, the students participated in a chocolate, pizza and salad-making demonstration with a great interest and enthusiasm. This was a big eye-opener, I could never imagine having to do it with my own hands, was the comment of a girl student. I will explore the possibilities of making a career in this dynamic industry.

The Italian lunch consisted of pasta, sandwiches, salad, a mock tail and for dessert they had their own creation of crunchy, nutty chocolates. Participation certificates and a hamper containing muffins –baked by the students of STHM were distributed by the Dean and the Faculty members of STHM...

Just before they started their journey back, Ms. Simrat Singh – Professor of Geography, Summer Field School said, "We greatly appreciate this gesture of the University – Students who were still wondering as to what they should do after they finish school, have got precious guidance from the experts here..."

In continuation with the Vatel School of Hospitality Management’s (VSHM) endeavours to promote its association with the senior secondary schools within the NCR, an event for school children called Little Chefs’ Workshop was organized at the college. This workshop was unique as the children were supposed to produce their dishes at their own home, bring it to the college, finish it, present it, talk about it and get it tasted by VSHM’s expert chefs.

The children brought along Fudge Cake, Tri colour Idli with Chutney, Banana & Strawberry Cake, Corn salad, Buttermilk and Veg Pulao. These dishes were tested for their presentation, texture, colour combination and, indeed, the taste. Chef Malakar, Chef Sidharth and Chef Sunil Kumar from the college, on their part gave a live demonstration of Chinese cooking and taught them to prepare honey-chilly potatoes, Schezwan Paneer, Hakka Noodles and Banana Fritters with vanilla ice cream.

Sporting kitchen aprons and long Chef caps on their heads, these young people themselves looked like professional chefs. They shot many selfies and took a lot of pride in their work. All this created an exciting, bustling atmosphere in the kitchen.

“I am amazed to see a professional kitchen, its range of equipment and learnt a bit on the kitchen etiquette. All this will be very useful to me in the future” said one of the starry-eyed girl student”

The purpose behind conducting these activities is creating amongst the young students a sense of teamwork and camaraderie. Whatever little they have seen or done with their own hands today, will definitely create a lasting impression in their minds said Mr. R.K. Bhandari, Dean, School of Hospitality Management, Ansal University.

Unless a study prompts a mastery over the subject, it cannot be deemed to have been followed well. All theoretical lessons, especially in hotel management, must, for the sake of their wholesome understanding, be followed by their practical versions.

Entrepreneurship in banqueting, in which one is required to conduct a deep study of the client’s requirements, understand and conceptualize the proposed events, plan the layout, the staffing, the menu, the timings and the service design, is an extremely calculative, systematic and a methodical process. In such events, one has to rely not only upon the resources available within the house, but also coordinate with the external agencies for their specialized services. More so, as it happened on the last Sunday, when an event like The Legal Desire Awards Ceremony, in which retired chief justices, renowned legal advisors and celebrated lawyers like Mr. Ram Jethmalani were expected to attend, a lot of planning of the smallest and the finest detail was required. Hand-in-hand with the F&B professors of The Vatel School of Hospitality Management, the Chefs gathered resources and worked together to integrate and execute the breakfast service at 8 am, the pre-lunch conference tea at 11 am, lunch at 1 pm, rounded off with high tea at 3 pm; and, this wasn’t for anything less than 250 guests for each service. When the purpose of the event is prestigious, things are never left to chance. Not only the quality of food, but also the ambience, the prompt and courteous service and care had to be executed at a level nothing below the highest standards.

“The event went off with flying colours; we did not leave any stone unturned to make our guests happy” was the comment made by Mr. R.K. Bhandari while replying to the kudos, compliments and letters of appreciation received from the School of Law, the pro-vice chancellor and the vice chancellor of the University.

A CROWNING VISIT No industry can function, neither can it survive in isolation should it not be for the constant cooperation of external factors or that of the agencies that help it grow and flourish. Enjoying close ties with HM institutes, where lies a wealth of semi-trained, Cultured manpower, the hotels constantly invite students for internships, special occasions, competitions, sports and, indeed, for placement. Conversely the hotel managers visit institutes for delivering lectures on the best practices adopted by them, to make the students aware of the emerging trends in hospitality and to be part of the institute’s meetings and celebrations. These close interactions build a sense of industry-academia bonding and create an atmosphere of proximity and teamwork.

Ms. Nikita Bajaj, Director Human Resources, the Crowne Plaza Gurgaon, whose portfolio was recently elevated to a higher role at the regional headquarters, for the purpose of continuing the seamless relationship enjoyed by the two organisations, visited the Vatel School of Hospitality Management to introduce her successor, Ms. Anshul Sharma.

“We will make sure that not only do we continue this beautiful trend, but also will we try and work towards capitalizing upon each other’s strengths” were the words of Anshul…

It was co-incidental that the School’s parents-teachers’ meeting was in progress at the time of their visit and the parents were happy to observe a close relationship that we maintained with the Crowne Plaza… Secondly, she invited 8 of our final year students to visit the hotel and explore career opportunities in the various departments in food production.

Away from the run-of-the-mill get-togethers wherein formal, sermon-like lectures are delivered and vital statistics discussed (which do happen to embarrass students at times) the Vatel School of Hospitality Management invited its students with their parents to their own Vatel Restaurant, the advantage of which, as it usually happens during visits to all good restaurants, was, to first of all, make them happy and comfortable, away from the atmosphere of a classroom lecture.

“We would much rather call these meetings as Parent-Teacher Partnership Workshops as the mission of both the parents and the teachers is the same - To mould their respective wards into successful professionals and finally into respectable citizens of our country.” Said Mr. R.K. Bhandari, the dean of the School. The fact that this should be a joint effort was, as per the brief, duly stressed upon by the respective faculty members as well.

This really worked like magic - It was amazing to see how some otherwise introvert students freely opened up their minds and heartily expressed their concerns about matters related to their academic pursuits. Several valuable issues and suggestions came up and correctional measures were deliberated upon at length.

This was a very fruitful activity and we plan to conduct it in the same format, soon after the mid-term results are declared, said Mr. Amreesh Mishra – the course director…

A Masterclass on American Whiskey and Cocktails was organized by the famous organization - Cocktail & Dreams located in Vasant Kunj, New Delhi. This unique demonstration was attended by the faculty members specializing in F&B service and the Final Year students of Vatel School of Hospitality Management. This was on a special invite by the organizers of Cocktails & Dreams.

The session was conducted by Mr Yangdup Lama, American whiskey Ambassador for India, he is a master in mixology and in using the American Whiskey for several interesting cocktails. He highlighted the basics of the beverage, clearly outlining its differences between Rye, Tennessee and Bourbon, and demonstrating a couple of classic cocktails. The class participants also tasted samples of Jim Beam White Label Bourbon and Jack Daniel’s Old # 7 Tennessee Whiskey.

Goût de France, a century old festival that has united the culinary experts, food enthusiasts and chefs from all over the world, stands out to be a unique event wherein 1500 chefs serve their menus in French Style.

Encouraged by the resounding success of this event last year, the students and professors of Vatel School of Tourism and Hospitality put up three days of French gastronomical delight again this year and produced delicacies like Sole Paupiette, Croque-Monsieur, broken wheat and sprout salad, Zucchini, olive and tomato quiche, prawns thermidor, crème brulée, assortiment de gateaux and fruits parfait.

The festival was culminated by this morning’s event and lunch which was attended by personalities like Mr. K.B. Kachru, Chairman Emeritus and Principal Advisor, Carlson Rezidor Hotel group, Chef Devendra Kumar, the President of Indian Culinary Forum and Vice President, food production, Le Méridien, New Delhi, Eric Boutté, a Michelin Star Chef, L’Aubergade, Lille France and Prof. Stéphan Collet of École Saint-Martin, France. This is what the distinguished guests had to say:

Chef Devendra Kumar – The tourism industry is growing by leaps and bounds – if you want to succeed, the basic aspects of hospitality should be clear in your mind. Today the world is becoming very competitive but only the best are being awarded Padma-Shree Awards…

Mr. K.B. Kachru – French cuisine is the mother of all cuisines. Food is what unites the peoples and regions of this world. The opportunities in this trade are never-ending, millions jobs will be up for grabs in the near future.

Chef Éric Boutté: His advice to the young and upcoming hoteliers was that they should have love and passion for food and must keep their cooking style simple. Nothing big can be ever achieved without hard work.

Chef Stéphan Collet who represents a college of hospitality in Lille, France, who looking at the enthusiasm of our students was keen on doing student-exchange programs with India, wanted to invite the Indian students to his schooland was keen on introducing Indian cuisines in his school.

This morning’s celebration was culminated by lunch prepared and served by the students under the guidance of the School’s Chefs… We are always keen on participating in the international culinary and other related events on hospitality. These events broaden the horizon of our students and give a totally new approach towards hospitality…said Mr. R.K. Bhandari, Dean, Vatel School of Hospitality Management, Ansal University, Gurgaon.

The Vatel School of Hospitality Management (VSHM) organized a first-of-its-kind AUTHORS’ CONCLAVE. The Conclave was attended by eminent writers like Chef Parminder Singh Bali – Corporate Chef, Oberoi Centre for Learning and Development, Dr. Nimit Chaudhary, Director, Department of Tourism, Hotels and Hospitality studies, Jamia-Milia Islamia University, New Delhi, Mr. S.K. Bhatnagar – former principal, IHM Faridabad, Mr Deepak Behl, Director HR, The Park New Delhi and Mr. Shakesh Kumar from BCIHMCT. It was a moment of truth that Chef Bali’s latest book on Bakery and Patisserie was released during the progress of the Conclave, which was attended by deans of various schools of Ansal University and the students of the VSHM.

Chef Bali told the students that his journey to success wasn’t smooth, neither was his life ever a bed of roses. There were instances wherein he was ‘slapped, kicked and had to tolerate the burns of hot skewers straight from the tandoor – “Those are the tough days and that’s how you’re literally grilled – but now, all this is forgotten after you’ve kissed the cup of success”. Pointing towards the students, he said he could do it only because he was in love with his work… Food is not barely a means to fulfil your appetite – it is an experience that you give to somebody, says he… Mr. Nimit Chaudhary spoke about the steady growth of the tourism sector and about millions of job vacancies soon going to be available for the budding professionals and entrepreneurs.

Mr. Bhatnagar spoke about the times when nobody could ever imagine to make a career out of cooking. This is so different from the modern times, when Chefs are regarded as one of the most respected people in the Society.

The panel discussions in which all the dignitaries participated highlighted the need for Training the Trainer as this would help tremendously in bridging the industry-academia gap. The industry moves much faster and changes the ways of operation far more quickly than the syllabi of the HM institutes or what may be taught in the classrooms. A hand-in-had progress of the two is of utmost importance.

Mr. Jérémie Rossignol of Vatel Business School of France, who was incidentally available in the Conclave spoke about the importance of discipline in every field – in whatever you may do – professional or personal and the only way to guarantee success… The conclave concluded on a great note of success, wherein the main essence of highlighting the importance of creative writing and creative thinking was greatly deliberated upon and understood by the young, budding hoteliers of tomorrow…

Notwithstanding the spin-off that exciting events rake in for hospitality institutes, where change is considered to be the only constant factor, the main interest.

The overwhelming popularity derived from Chef Comp with Nestlé last year served as a reassurance that such events, besides creating a do-or-die situation, bring about, on the other hand, a deep sense of camaraderie and fellowship among the worst of rivals and gets out the best in everybody. The Vatel School of Hospitality Championship 2018 though positioned itself as a friendly match, the atmosphere of gruelling rivalry, enmity, conflict and challenge that it eventually created, couldn’t but be avoided. The killer instincts of the budding chefs brought about the best of talent and that’s what the sole aim of VSHM was…Secret, thoughtful dishes were being created in closely guarded work-stations. This time the event was sponsored by not one, but by two famous organisations – The Nestlé (of course!) and California Walnuts. As many as 14 teams, with just two members to a team were given to prepare delicacies with their own imagination. The sponsors strongly mandated though that their company’s popular brands like Maggi (sauces and noodles), milk powder, Maggi Makhni gravy, Milkmaid, Nescafé and the protein-rich California nuts be used as the base items for normal and baked desserts.

The Judges Chef Saurav Srivastava, Executive Chef, Aloft Hotels, Chef Sudarshan Bhandari, Former Executive Chef, Crown Plaza, Gurmeet Bhatia, Corporate Chef, Pind Balluchi Restaurants, Puneet Sethi, Executive Chef, Hilton Double-Tree hawk-eyed experts who usually happen to catch only the irregularities in the contenders’ work, were around to see that not only the guidelines and time limits are adhered to, but also that the process is carried out in the authentic way…

“After the success of these two Chef Competitions, we are happy and indeed convinced to see that instead of hotels, associating with the food processing companies for such prestigious events proves to be an extremely productive activity and our students get to discover the wide-ranging use of their products” said Mr, R.K. Bhandari, Dean, Vatel School of Hospitality Management.