Saveur

November’ 2013

Flavors of IIHM

Find Out Inside: Breakthrough- Induction Industry Visits Realia- the culinary experience and much more……

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About our Patron: Mr. Suborno Bose Directorâ€&#x;s Word The Editorial Team A chef here, a chef there, chefs, chefs everywhere!

Industrial Trainings at IIHM Bangalore Induction of the First year students: The Masquerade Party Breakthrough: Driven with a vision to impact lives.

Independence day at IIHM Realia Report 5 things you didnâ€&#x;t know about Pistachios Events Diary at IIHM, Bangalore IIHM Football Match Indoor Games at IIHM Spell Bee University of West London Hospitality Management Programme @ IIHM Bangalore Thanks to Chef Amit and Ms. Linzi Sarkar Picture Gallery Credits

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Director’s word Hotel Management teaches you the right attitude, building relationships with your peers and seniors and enjoying serving others. If you thought all this learning happens within the classroom, well not at IIHM Bangalore.

Here we believe in getting the students involved in creative pursuits, which will transform them into versatile personalities, prepared to meet the challenges of a dynamic professional world.

As I sit to pen down my thoughts, the immediate images that come to my mind is what a little encouragement and careful guidance in the right path can do to young minds. I am thinking about none other than the two wonderful people who have come to join IIHM team, Dr Sabina Zacharias and Ms Moksha Sharma. Talent to do anything is always available, however to nurture and make it visible, is the art of a good teacher. I say this as I have been carefully following the pictures of the recent events on Facebook and the way I am interviewed by this team after every small activity in college is outstanding.

The literary club Feather and Ink at IIHM is an amazing example of how the young minds pursuing their hospitality course at IIHM Bangalore are able to run the extra mile „think out of the box‟ and realize their potential and skills, with the right encouragement and guidance. Their best contribution to the College in this academic year was to revive the college newsletter, rechristening it Saveur @ IIHM Bangalore, a record of the year‟s events and activities in all its flavors.

It takes a lot of effort in collecting the resources, compiling them and presenting it to you in its present form. I congratulate our editorial team of faculty and students for their tireless work. While accepting it with all its strengths, do let us know where we lack, so that next time we come back bigger and stronger.

Happy reading and reminiscing! Good luck to Saveur !

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The Editorial

Researchers say that almost 95 per cent of what we think of as „flavor‟ is created by the brain - by the way we see, feel and even hear and experience food. Charles Spence, a renowned neurogastronomist says, “Chefs understand that the mind of the diner is at the heart of everything they do”. (Executive Living, 2013) We, the Feather and Ink team also had you and your interests at heart while putting together this newsletter. We have tried to bring a variety of flavors which chronicles the year‟s clubs, events, functions, activities, articles on hospitality and various other features. Flipping through the pages, you will find the sincere attempt of the students to chronicle their life and times IIHM to bring out a magazine with a difference.

With the variety, color and vibrancy that went into the pages, we found only one word that best suited it – Flavor... and in French - Saveur (pronounced sah-VUR). The editorial team is proud to present to you the official newsletter of IIHM Bangalore – SAVEUR @ IIHM Bangalore.

The moments of happiness surprise us. It is not that we seize them but they seize us. Every day at the International Institute of Hotel Management is learning. Each day brings with it million moments to hold, to cherish, making an indelible mark on our lives. From the time of induction to campus interviews the experience has been over whelming. We the editorial team have tried our best to capture all those precious moments and complied them for you, in all its flavors.

We believe that we have seized those beautiful moments to add to our life‟s album. As we present those unforgettable moments, we hope you will enjoy and share our joy and happiness.

Happy reading - Saveur @ IIHM, Bangalore !!!

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Academic Team at IIHM, Bangalore

From left to right: Top row: Mr.Saikat Pal, Ms.Chitra Sharma, Chef Vijeytha, Ms.Priya Joshi, Ms Triveni, Chef Farrah Iqbal Second row: Mr. Abhijith Aravindakshan , Ms. Reema Xalxo, Ms.Elizabeth Ngoruh, Ms.Dakshina Ghosh, Ms.Archana Maan, Chef Vikas Pathak Last row: Ms.Moksha Sharma, Ms.Shalini Khanna Charles, Dr. Sabina Zacharias

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Administrative Team at IIHM, Bangalore

From left to right: Mr. Nagaraja Rao, Mr. Lakshminarayana, Ms. Shailey Bhattacharjee, Minu Jose

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A Chef Here, A Chef There, Chefs, Chefs Everywhere!

You are in a 5-star restaurant, seated at a table set with pristine tablecloths and napkins (how do they fold them so fancifully?). The bone china plates are gleaming, as well as the many kinds of glassware sitting on the table, surrounded by beautifully polished silverware (no stainless steel here!). The wait staff hover by your elbow, in anticipation of your slightest whim. How could anything be more perfect?

But wait! What is that organized chaos you can see when the kitchen doors swing open? It is a positive human ant colony, running in every combination known to man. Some ants are chopping vegetables while others are artistically assembling decadent chocolate desserts. One is laboriously stirring a huge pot containing some exotic sauce. As quickly and as diligently the worker ants are toiling, there is someone of supreme authority and sheer talent standing in the middle of the kitchen, always screaming at one ant or another for the smallest infraction of the kitchen rules or protocol. What is this convoluted society?

Yes, it is the Master Chef and his minions, turning out extraordinary entrees and desserts to the sophisticated diners who are beginning to get restless. Get the food on the table! Now!!

So now you have had a good glimpse into a working kitchen. Is there any organization to it or to its workers? You bet your there is.

Let us start at the top of the chefâ€&#x;s ladder and work ourselves down to ground level. The Boss Ant, or the Chef de Cuisine, is the ruling force of the kitchen. He is the one who makes all the creative decisions, including taking responsibility for what food will be chosen and how it is to be cooked. Generally speaking, he is a high profile celebrity, giving the restaurant his personality. He is not in the kitchen very often but in an emergency, will step down from his dais and actually cook.

The next step down is the Executive Chef. He is part of the top management structure of his restaurant. He plans the menus, makes recipes, and manages matters financial. He cooks occasionally. Most of the time the Executive Chef replaces the Chef de Cuisine.

Unless the restaurant is a huge enterprise, there really is no need for a Chef de Cuisine when, in reality, the Executive Chef is qualified to do it all, including hiring and firing.

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Now we come to the next rung down on our ladder. The Sous Chef is a very busy person. Despite his title, he is entrusted with all kinds of responsibilities from deciding on the daily specials (what kind of vegetable was bought in too great a quantity yesterday?), doing inventory, supervising the staff, and what not. He may have aspirations one day of owning his own restaurant upon which to mould his personality.

He looks to the future.

The Expediter is the liaison between the paying guests and the line cooks. He makes sure a table gets all its food simultaneously. He is the one who soothes the actions into a smooth flow. He needs to be on top of things at all times.A step further down are the Station Chefs or Chefs de Partie who are in charge of various food stations. It is their job to keep on schedule. The Sauce Chef or Saucier does sauces, stews, and hot hors d‟oeuvres. He sautés dishes to order and is the highest link of the chefs de partie. Fish dishes come from the Fish Cook of Poissonier. The Vegetable Cook or Entremetier is responsible for preparing vegetables, soups, starches, and eggs. Roasted and braised meats come from the Roast Cook or Rotisseuer, along with gravies and broiled meats.

If a kitchen is a large enough enterprise, there might be a separate Broiler Cook or Grillardin who will also deep fry meats and fish. Next to last in this category is the Pantry Chef or Garde Manger who does cold foods such as salads and dressings, patés, cold hors d‟oeuvres, or buffet items. To end this list there is the Pastry Chef or Patissier who is responsible for desserts and pastries. We have descended the chef‟s ladder all the way down to the worker ants or Line Cooks. These industrious people are the ones who can make or break a meal for they alone are left responsible for prep work like chopping vegetables into a million tiny pieces.

One last thought: Chefs wear snowy white chef‟s jackets and an equally white toque to sit on his head. Why is it you never see a chef coming out to speak to the patrons in the dining room with a jacket splashed with some sticky sauce? I cannot even eat spaghetti without it adorning me from head to toe. Not fair!!!

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The Industrial Trainings At IIHM A Date with Leela Training at The Leela, Mumbai

The Leela Mumbai is the first property started by Leela Mumbai. It started its operation in the year 1986. The Leela group of hotels, as you all know, was started by the honorable Chairman Capt. C P Krishnan Nair. This property has 390 rooms and 5 F & B outlets – the Citrus, Jamavar, The Great Wall, Lobby Lounge and 6 degrees. Citrus is a 24 hour coffee shop serving multicuisine food, Jamavar is an Indian specialty restaurant, the Great Wall is a Chinese specialty restaurant and 6 degrees is the bar.

Shreyas S III Year

My training started in October and my first department was the kitchen. I worked in the bakery for about a month. I was in the breads section and learnt to make many different kinds of breads and desserts too. I also got an opportunity to set up the buffet in the coffee shop. My next department was training and development where I worked for 2 months. It was the best department to gain knowledge of the hotel and interact with all the department heads. I also got an opportunity to see and learn the process of interviewing a candidate. I was conducting induction for new employees and I got an opportunity to meet and mingle with new people from all walks of the industry. It was very educative and a great learning experience for me.

My next department was housekeeping where I worked for a limited span of time of 10 days. I worked more in the linen room than in any other section. Here I got the chance to learn more about making a room, doing turn down service, setting up amenities and making a VVIP room. It involved a lot of work, but a great deal of hands on learning about guest rooms, laundry and linen room.

My third department was F & B service. I worked in Jamavar which is an Indian speciality restaurant where I got an opportunity to serve guests. My next training department was the front office, where I worked as the airport representative. Here I got the chance to interact with guests and welcome them. It was a great exposure for me. My most memorable moment was when I got the privilege to serve His Holiness The Dalai Lama.

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The Industrial Trainings At IIHM Life is better when shared IT experience at Sheraton, Bangalore

The slogan of Sheraton is truly impressive and touching – Life is better when shared. Life at Sheraton Bangalore at Brigade Gateway was awesome. My training for 6 months was a lifetime experience. I thoroughly enjoyed my work while undergoing training in all 4 major departments. My first department was Food & Beverage Service for 2 months. I was in Feast – all day dining which is known as „Flavors of the World‟.

Then I moved to Housekeeping for a month where I managed to give my best. This was followed by Front Office- Club Lounge situated on the 16th floor, the top most floor of the hotel. Food production was the last department where I worked.

I learned a lot through the hands on experience and was able to relate my hospitality lessons imbibed at IIHM to this growing industry. I understood that being a hotelier is not an easy task. It is challenging and demanding although it has a glamour quotient too. My training experience taught me that for those who put in dedication and sincerity in the hospitality industry, the sky‟s the limit to the possibilities and success.

Shreelekha S III Year

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Welcoming the batch 2013-16

The Masquerade Party 10

Break Through: Driven with a vision to impact lives

Induction week at IIHM Bangalore was coming to an end, and this was an end to remember. The last day of fun and frolic before the course load begins and the freshers were sent on a learning activity to BreakThrough. It’s safe to say none of us expected what was awaiting us there.

Breakthrough was founded in 2000 by Robin Paul, an athlete, who has interacted with some of the world’s top sports stars. He has translated several team concepts from the world of sports into corporate training. This led to the conception of Breakthrough, which is located in Bangalore, Karnataka, India.

The name Breakthrough finds its origin from a tree that has broken through a 60/40 feet rock and still stands tall on the Breakthrough campus. The Tree is a metaphor for the consistent high performing leaders who stretch themselves to perform beyond expectations in face of challenges. It drives home the philosophy: “Don’t just sit and expect a breakthrough to happen, get down to making it happen.”

The Tree and Breakthrough’s business solutions have much in common. The Tree signifies life against all odds, standing tall, drawing from its potential within.

Breakthrough’s solutions embody the fun and learning inherent in all life and drawing potential from within the team.

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We arrived at break through around 10 in the morning and I must say the place was beautiful, scenic and calm. The campus was divided into mainly 4 activity zones with a happy pup running around all around.

At first we were asked to gather together and were introduced to the instructors at Breakthrough. We were briefed on the activities for the day and were then divided into three groups. Each group was taken to a different zone and engaged in various learning activities that focused on team building, decision making, leadership and trust exercises.

We played games like human Tic Tack Toe and low level activities like walking a tight rope and low rope bridge. As each person participated in the events their team mates stood as their spotters and kept them safe from falling. This thought us the value of teamwork and helped build bonds of trust.

We were provided with lunch which was delicious and as the second half of activities started we were stone walled by heavy rain. The instructors made it possible to continue the tasks indoors and we had a fun day.

After each activity was completed, we had a debriefing and were given input on how the skills we learnt with the game could be used in our professional lives.

At the end of our trip we were a bunch of tired, rain soaked students but the knowledge and lessons we learnt at break through I am sure would last us a lifetime.

Students in Action!

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Independence Day @ IIHM, Bangalore

Independence Day is a day when people in India pay homage to their leaders and those who fought for India's freedom in the past. The President delivers the 'Address to the Nation‟ on the eve of Independence Day. India's Prime Minister unfurls India's flag and holds a speech at the Red Fort in Old Delhi. Flag hoisting ceremonies and cultural programs are held in the state capitals and often involve many schools and organizations.

Not to be left behind on this joyous day, our Alma matter, IIHM Bangalore, also celebrated Indian‟s independence with all the festivity this occasion demands. We imbibed the spirit of our nation and its culture by dressing in our ethnic best as we walked in to college on the day.

On the morning of 15TH August 2013, IIHM Bangalore commenced its Independence Day celebrations with the hoisting of our National flag, by our Director, Shalini Khanna Charles and our very own Chef Amit, as faculty and students alike sang the national anthem and our tricolor was flown with pride.

The flag hoisting ceremony was followed by cultural programs conducted by our very talented cultural department. The day started off with a speech from our director, Shalini ma‟am, after which our MC‟s Lakshmi and Phani introduced us to the story of Independence Day in our national language, Hindi.

We had two speeches being given on the day, one from Hiteshh Chugh ( I Year) in Hindi and another by Meigulung (III Year) in English. After that the cultural team took us though a heartwarming show through song, drama and dance that gave us a chance to live through the events of India‟s independence. The efforts put in by the students to make the program successful was greatly applauded by the members of the faculty and this concluded the cultural events of the day.

After this a select group of students went to an organization called Sishumandir, which is a welfare organization which takes care of the needy and provides those underprivileged the chance to learn a skill. The students of our college came together and cooked lunch to serve to the children. They spent time playing with them and had an eye opening experience.

To end the memories of an unforgettable day with a quote, "India is the cradle of the human race, the birthplace of human speech, the mother of history, the grandmother of legend, and the great grandmother of tradition. Our most valuable and most instructive materials in the history of man are treasured up in India only." —Mark Twain

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Realia: The fun and the food Realia is the name given to a field activity which is undertaken by the second year students. The batch is divided into groups and each group is given a theme. In accordance to the theme allotted the students decide on the menus to be prepared for specified dates. The whole activity includes a lunch prepared and served by the students and also a live counter of snacks known better as the Kiosk activity.

The themes of this year were largely divided as Indian and continental cuisines.

An array of pictures and brief description of each of the themes below will give the readers a sneak peek into the whole event.

This year the second year students put up an excellent show by displaying their team effort and a resilient attitude towards all the challenges in the kitchen, the restaurant and the kiosk tasks.

Theme: Punjabi Cuisine: Indian •The restaurant was aptly called as “jattan di hatti” to suit the Punjabi theme.

•Students dressed in Punjabi outfits and a “charpai” was placed in the center of the restaurant.

•Small lamps were lit everywhere adding to the beauty of the restaurant and Punjabi music was played.

•Teachers were welcomed in with the extravagant “Bhangada” and were offered lassi as a welcome drink

Theme: Pirates

Cuisine: Continental • The restaurant was transformed by lighting candles on the centre of each table.

•Pirate boats made of thermocol were placed to make the place attractive.

•Also the menu cards were made of black chart paper with a skull face on the top. The small details of the décor left the guests spellbound.

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Theme: The Mughal Darbaar Cuisine: Indian •The Restaurant was decorated in a Mughal durbar style, with golden yellow lights.

•A hookah stand surrounded by scented candles and rose petals was the centre of attraction.

•The background music was calm and soft that added to the beauty of the ambience.

•The stewards were dressed in Mughal attire to suit the theme.

Theme: Sports Cuisine: Continental •Sports equipments like hockey sticks, cricket bats, sports shoes, badminton rackets, balls and caps were placed on a table to make the restaurant look like a sports bar.

•Bright lights and peppy music added to the décor.

Trophies and jerseys were used to decorate the bar counter.

•The team also made a good effort in designing the table mats with pictures of sportsmen.

Theme: Mangalorean Cuisine: Indian •The place was decorated with Marigold garlands. Menu cards were made in shape of flags out of banana leaves.

•Keeping with the tradition, banana leaves were used as table mats.

•A pot called “Kalash” was placed on the ground and was decorated with Marigold petals, banana shoots and lamps ( diyas).

•To complete the look and feel of the place, traditional Carnatic music played in the background.

•The stewards wore traditional dresses to make the scene look authentic and rustic.

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The Kiosk activity College cafeteria was chosen as the venue with emphasis on the likes of the students in the campus. Food items like pizza, pasta, burger, soft drinks, biryanis, soya chunks, spring rolls were on the menu as these items are generally not served in college to students.

The team from the second year had a tuff time handling the crowd (students and teachers) but they put in a lot of hard work and tried their level best to sell their items.

The Review The other themes for the Realia event were, Kerala, Maharashtrian, Halloween, Under the sea and Mafia.

The guests were pleased with the different environments created in the restaurant.

While the food was served well, the students did their work professionally with excellent coordination. The desserts of all the cuisines got rave reviews. The guests were impressed by the overall experience.

Students have learnt the ways of food business through the Kiosk activity.

Although the quality of food items has to be improved upon but it was a good experience and an interesting atmosphere was created by the different teams who were managing the stalls as well as meeting the demands of the customers with perfect ease and composure.

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5 Things You Didn't Know About Pistachios More over, almonds and walnuts, thereâ€&#x;s a new superstar nut in town! With the California pistachio industry making a big push to turn more Americans on to the wonders of the creamy, buttery, heart-healthy nut. Worldwide consumption of pistachios is skyrocketing (with china now the leading importer); and chefs using pistachios in ever more ambitious ways, it seems this humble tree nut is enjoying its moment in the sun. Here are, five things you should know about the pistachio: 1. The United States is currently the world leader in pistachio production, having surpassed Iran in 2010. And sales are booming, with exports doubling over the past six years from 100 million pounds to almost 270 million pounds.

2. Clocking in at about 3 to 4 calories per nut, pistachios--a.k.a. "skinny nuts"-have fewer calories than just about any other nut. (Plus, studies have shown that if you eat pistachios in their shells, you will eat less overall; the act of shelling slows consumption, and the leftover shells serve as a visual cue to the eater to limit intake.)

3. Pistachios contain more potassium, which can lower levels of the stress hormone cortisol, than any other nut.

4. Eating pistachios may help lower cholesterol and reduce the risk of cancer. Pistachios are an excellent source of phytosterols, plant compounds that have been found to decrease levels of LDL (bad) cholesterol, and they are packed with cancer-fighting antioxidants (including the carotenoids beta-carotene and lutein, which gives the pistachio kernel its distinct green colour).

5. Red pistachios don't exist in nature! Pistachio importers used to dye the nuts red--and sometimes green--to hide blemishes resulting from traditional harvesting methods.

Fascinating stuff, right? But, let's face it, the thing we love most about pistachios is, well, their deliciousness.

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Events Diary @ IIHM, Bangalore “Never let the fear of striking out keep you from playing the game” ― Babe Ruth

IIHM FOOTBALL MATCH

Venue: Army ground, Bypanahalli.

Faculty present included Abhijeet sir, Saikath sir, Amit sir, Reema ma’am and Elizabeth ma’am.

Preliminary matches: First year groups A1 and D1 had a match against the second years while first year groups B1 and C1 went up against the third years in the preliminary round. Each match lasted for about 40 minutes. Chef Amit joined the second year’s team while Saikath sir played with the A1 and D1 groups from first years. The juniors proved to be strong competition and both teams showcased strong coordination and team work. At half time both teams were at nil points but in the second half through chef Amit’s superb leadership the seniors managed to score. The match ended with a score of 3-0 with the victory going to the second years.

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First year group B1 and C1 went up against the third years. The match lasted about 40 minutes and both teams showed strong competition and good team spirit. Abhijeet sir played with the first years and through strong leadership by half time the first years were leading by 2 points. The third years gave it their best shot but the good team work of the first years and strong defense from the goal keeper, Shiva of C1 lead to the first years stealing the victory with a score of 3-o in favor of the first year C1 and B1 groups.

FINALS: The finals went down between B1 and C1 of first year and the team from second year. It was a tough match as the seniors were strong competition. Abhijeet sir leading the first years and Amit chef leading the second years both showed strong leadership skills and carried their teams forward. At first it seemed like the match would be a draw but by halftime the second years managed to score 1-0. During the second half group B1 and C1 gave it all they had but the seniors were undefeatable and took home the gold with a score of 4-o It was a fun day for the students and faculty alike to relax and get to enjoy extracurricular activities in a competitive environment.

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Indoor Sport Events On the 24th of August 2013 our college organized an indoor games tournament for the students in the games of chess, table tennis and caroms. The faculty members that were responsible for the success of the day’s events included Abhijit sir, Saikat sir and Elizabeth ma’am.

TABLE TENNIS: Being a popular game among the students of IIHM there was many talented participants who took part in the tournament while the spectators were very supportive of students who were involved in the matches. The second years helped maintain discipline and carry the games forward smoothly. The students who played the game had given the names to the faculty member when the tournament was announced and the teachers made matches according to the participants.

The game started with a match between the faculty member Saikath sir and Abhijit sir where Saikath sir won the match.

In the semi final rounds, the winners were Tejas, Phani and Leroy. The final round was conducted between Tejas and Phani from were Phani form first year emerged the winner.

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CAROM:

The carom matches started simultaneously with the table tennis matches. The matches were determined according to the number of students who had participated for the event. The game was played between four players with individual points. The 4 players who moved to the semi finalist beating 12 players in the preliminary rounds were Ajaz, Vivek, Jerome and Alvin. They later went into the semi final rounds were Ajaz and Alvin came out winners. This was followed by an intense final round where Ajaz beat Alvin and came out victorious.

CHESS: The chess preliminary rounds commenced along with the table tennis and caroms matches. The opponents were finalized by the teachers on the bases of those students that had participated. Very few students had volunteered but as the games progressed there was an increase in participation from the students.

The game commenced with an exciting match between Abhijeet sir and Saikath sir, and Saikath sir once again took home the victory.

There were eight students who had participated in the preliminary rounds from which four players made it to the semi final rounds. They were Niyathi, Surya, Maheshwar and Phani. Niyathi and Maheshwar were the victors of the semi final round. They battled it out in a teeth biting final match where Maheshwar finally emerged victorious.

The college provided refreshments during the indoor games and it was a fun event for the students and faculty to cut loose and enjoy with good music and games.

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SPELL BEE “It is a damn poor mind that can think of only one way to spell a word.” ― Andrew Jackson The literary club of IIHM Bangalore conducted a spell bee competition in the college during August 2013. It was an entertaining event that tested the skills of both the participants and the organizers.

The participants volunteered themselves for the preliminary round. We had students representing all the sections from first and second year who participated for the event.

The first round was conducted on the 12th of August in Aqua marine. We had nearly 30 students who had signed up for the competition. It was a written round where the words were called out and the participants had to write down the spellings. From this preliminary round 9 students made it to the semi finals, they were Vinayak, Tejas, Nikitha, Suvin, Niyathi, Ruth, Ashwin, Shiva and Keerthana.

The semi finals were conducted on the 19th of August at aqua marine. The participants were tested on their spellings and grammar through an extensive written test which had them thinking out of the box. There were four students who beat this round to make it to the finals which were to be held on the 28th of August, they were Vinayak from second year and Niyathi, Nikitha and Ruth from first year.

The IIHM faculty and management gave the afternoon session on the 28th off for the first years so that they could witness the final round of the spell bee competition. The second years were also allowed to attend the event. Many faculty members were present and cheered on the finalists as they were facing down the toughest round yet.

The final round was an oral round where the word was read out for the contestants and they had to spell it out. They were scored according to the rounds. Vinayak held a constant lead through the competition. The contestants had to spell a vast list of difficult words. The last word of the round was the bumper round which if answered they were awarded extra points. The audience cheered on wildly as the participants fought it out for the victory. Any word the contestants could not answer was passed on to the audience and they participated with enthusiasm. At the end it was a tight competition between Ruth and Vinayak where Vinayak came out the winner. The crowd cheered for all the participants.

After the competition there was an audience round where the audience was quizzed with many fun questions and the students who answered them were given chocolates.

Everyone participated and made the event a great success. The director, Shalini Ma’am applauded the literary club on the successful outcome of the event. She also awarded prizes to the winners at the assembly. It was all in all a really good experience for all involved.

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University of West London Hospitality Management Programme @ IIHM Bangalore

IIHM was the first collegiate programme in the country offering discerning students the opportunity to be trained in globally recognized skills and earn an International Degree in Hospitality Management through its collaboration and tie-up with foreign Universities. In keeping with this the University of West London, London has partnered with IIHM Bangalore to offer its Hospitality Management programs to the IIHM Bangalore students.

It began with visits by Senior Staff from UWL, UK- Ms.Mia Touzin, Ms.Susanne Baker, Ms.Deborah Sawyer and Ms.Joelle Fanghanel with Mr.Ron Scott.

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University of West London (UWL) programmes and training started with a faculty workshop on Learning, Teaching and Assessment conducted by Ron Scott and Rupa Dutta, Program Leader, IIHM Kolkata. The UWL programmes were opened for students by the UWL faculty Ariane Lengyel and Patrick Muigai with the induction programme for students and discussion sessions with the IIHM faculty. The UWL programmes are currently in full swing at IIHM Bangalore.

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It was a LIFETIME EXPERIENCE to have you with us at IIHM

Chef Amit Singh and Linzi Sarkar (Faculty, F & B) “What is a teacher? I'll tell you: it isn't someone who teaches something, but someone who inspires the student to give of his/her best in order to discover what he/she already knows.” ― Paulo Coelho They are the people who with their extra ordinary personalities held our hands while we took our very first step towards building our career. Thank you teachers.

We wish them luck as they have moved on in their career!

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Picture Gallery

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Credits

Thanks to the Feather and Ink team: Mentors: Ms. Dakshina, Ms. Shalini Khanna Charles, Dr. Sabina Zacharias and Ms. Moksha Sharma Sharon Kumar, Sourav Tibrewal and Sai priya (2nd Year) Samantha, Devaraj, Rajeev, Jerome, Sourojeet, Shashank, Amogh, Deepak, Nithin, Keerthana, Dharani, Akanksha (1st year) Cover Photo by: Deepak Gupta (1st year) A delicious Peach Pie dessert for State Banquet at IIHM, Bangalore

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