Success
Isn't
Accidental
Success
Isn't
Accidental
Campus with Farms
& Design
Installations
Campus with Farms &
Design Installations
Hotel Management,
Culinary Arts, Design,
& Business Studies
Hotel Management, Culinary Arts, Design & Business Studies
Over Two Decades
of International
Placements
Over Two Decades of
International Placements
Industry & Academic Partnerships |
MMU (UK) | Swiss Culinary Academy
Industry & Academic Partnerships |
MMU (UK) |
Swiss Culinary Academy
Academic Excellence Through Applied Learning
Vedatya, established in 2000, is the best private college located in Gurgaon that offers degree, diploma, and certificate programs through its four schools of excellence – Hotel School, Culinary School, Design School & Business School.
Our excellence in student centricity, as defined by global industry partnerships, international academic programs, and foreign-trained faculty, is why our students have international and domestic internship opportunities & full-time jobs in countries such as France, UAE, Mauritius, Thailand, etc.
We also practice applied learning through initiatives such as on-campus farms, student-led design installations, and student-managed food trucks.
Courses
Courses
Vedatya’s interdisciplinary and applied approach to education makes us as the best private college in Gurgaon & Delhi NCR.
With respect to the interdisciplinary approach, while the courses listed below are based on their primary focus, each one of them has components related to business, sustainability and services design.
Our applied approach results in both domestic and international internships, an industry mentorship program, student led design installations and events on campus, and on-campus organic farming initiatives that are part of the hospitality curriculum.
“Joining the Hospitality Management program at Vedatya was one of the best decisions of my life. The overall experience was incredible. The classes were dynamic and brought about important reflection on academic theories and combined them with practices faced in the real hospitality world. The high quality of the group discussions and international exposure gained during the internship program significantly contributed to my professional and personal life.”
Kanika Thakran
Hotel Management Graduate | 2009 Director of SEO, Milestone Internet Marketing, California, USA Founder & Principal SEO Consultant, Phab Marketing
“Vedatya has lots to offer to its students in terms of industry interaction, studies, events, participation in internal and external competition, conferences, workshops etc. All this and more forms part of a student development program which is holistic in nature. I was prepared and positioned to meet corporate expectations through various workshops and training sessions. The one year internship gave me the much needed training I needed to succeed in my career. Thanks to Vedatya and all the faculty members who were all there for me throughout the program.”
Dionne Macker
Hotel Management Graduate | 2013 Account Manager - Hilton Worldwide Sales (Global Sales) National Account Manager, InterContinental Hotels Group (IHG)
“I am an Alumni of the 2011 SHTM batch and got placed as a Management Trainee at IHG from Vedatya, an assignment that has been the cornerstone of an immensely satisfying career so far. Back in 2011, post the guidance from some of the faculty, I started an accelerated management career and went onto to lead hotels as one of the youngest General Manager at IHG.
The curriculum, based on applied research, is clearly the USP for me. Add to it, the practical experience in the 1st year, the internship in the 2nd year, and management modules and thoughtful industry interface throughout the curriculum and you have a winner.”
Abhishek Verma
Hotel Management Graduate | 2011 Assistant Vice President Partnerships, MediBuddy General Manager, ITC Hotels
Recommend to every student who is looking forward to making their career in the hospitality industry. Highly qualified and supportive staff with practical-based learning for students makes Vedatya one of the best hotel management institutes in India.
Vedatya Institute is one of the best universities where one will be molded into a hospitality professional. I studied hotel and restaurant management at Vedatya and my course offered a unique combination of learning and self-development. The faculty members bring their professional knowledge and extensive experience to the table and help students get insights into the hospitality industry as a whole. Unparalleled infrastructure with state-of-the-art facilities & equipment definitely added to my experience.
Parth Girdhar
Hotel Management Graduate | 2012 Director at Royce Pack Private Limited Director at Food Art Hospitality Pvt. Ltd.
The workshop is designed to enable revenue management professionals and business’s operational leaders to recognize the need to focus on the F & B part of their business. The competitive advantage of cost reduction and revenue optimization that a data driven approach brings towards operational decisions can have a massive impact on profitability.
The key components of the workshop are as follows.
a. Introduce ‘Zoho Analytics’, a Business Analytics Tool
The workshop will deploy live data from Vedatya’s F & B operations generated by a POS called Rista. It, therefore, uses actual data to demonstrate business analytics through a tool called Zoho Analytics to generate reports that answer key questions.
Correct data from the POS system is a key pre-requisite for any system to provide meaningful information. Data that has errors or is incomplete, i.e. ‘dirty data’, is not use worthy and therefore needs to be fixed first.
b. Cost Management Implications through a Three Tier Approach
The training will focus on strengthening cost management efficiencies for an F & B operation from three aspects – Purchase Management Efficiency, Inventory Management Efficiency and Production Management Efficiency. Live data through a range of reports will be discussed to establish the massive opportunity for businesses to save cost by following a data driven approach. The critical role of end users is to ask relevant questions and make valid decisions based on the outcomes. The array of business analytics reports will provide the trainees a perspective on how their specific questions can be answered effectively through appropriate use of data.
This real time ability to conduct a diagnosis of the issues or challenges and then take corrective actions as a dynamic process is a key take away of this workshop.
c. Dynamic F & B Revenue Management
This section of the workshop is focused on reviewing performance data (sales trend, covers, revenue per cover, etc.) to identify opportunities to improve revenue performance. The approach is likely to make ‘menu engineering’ a dynamic activity with routine actions to push the agenda for revenue optimization for higher profitability.
The workshop will introduce a strategic approach wherein data driven tactics and strategies drawn from three categories – (1) all-purpose strategies, (2) strategies to use when a restaurant is busy (hot), and (3) strategies to use when a restaurant is not busy (cold) – can be put in place based on the analysis of the current performance indices. A case study of successful implementation of this approach will be shared as well.
Event Fee
The full day workshop will be delivered in an online mode for a registration fee of Rs. 4,500 (all inclusive).
Vedatya is organizing a workshop on “best practices for high impact online academic delivery” for teachers. The half-day workshop, both in an online and in-person format, is complimentary and comes with a certification.
The key highlights for the workshop are
Structured towards sharing our research and practice of delivering academic content to learners in an online mode with an objective of disseminating best practices.
The participants will also learn about using a peer review process through a structured format aimed at setting and meeting higher standards of academic delivery in an online mode.
Participants will learn about working with students and learners in a digital classroom environment with an objective of ensuring that the learning outcomes are achieved and validated.
Interesting options for assessing student performance through a range of tools will also be discussed.
The new education policy (NEP) recently announced by the Indian government has far reaching implications for the education sector, both at school level as well as for higher education. As the policy fine print unfolds, it is important to not only understand the impact of announced changes but also more importantly evaluate where the education sector is headed.
This discussion will identify key challenges, issues and concerns by bringing them on the table. Also, as the panel probes the ground realities in the current Indian education system context, the implications of the proposed policy and how various stakeholders are likely to be affected would become more visible.
The key areas of discussion are as below.
Key highlights of NEP
Challenges from the school system perspective
What policy elements are being welcomed as progressive and a step forward?
Are there any aspects that government should reconsider?
How will NEP affect students over the next 2-3 years?
Designing of service spaces comes with a responsibility beyond just the aesthetics. Functional aspects – customer orientation, back of the house design, and service delivery – are just as important. It is only when all these factors are implemented cohesively that the design of spaces lend itself to a smooth workflow, optimal efficiency and a quality experience for customers.
Speaker Profile
Professor Munjal brings in a diverse experience of over 23 years in both industry and academia. During his early career he worked in management positions in the hospitality and retail sectors both in India and internationally. Taj Group of Hotels, Aramark Corporation (USA) and Compass Group are some of the prominent companies he has worked for at various management positions. In academics, his strengths lie in the domain of ‘Strategic Management’, ‘Operations Management’ and ‘Sustainable Tourism’. He is an active researcher who has published widely in international and domestic journals of repute in the areas aligned with his teaching interests.
He has been associated with Vedatya Institute for over twelve years and has provided leadership to its Hospitality School prior to being elevated to his current role.
The course is being offered to students of classes 10th, 11th and 12th to give them an opportunity to learn about hospitality, tourism and culinary domains of the larger service industry. Through this course, the learners will know more about the nature of the hospitality and tourism business and the various sub segments contained within. This journey will allow a learner to evaluate if pursuing an undergraduate course that leads to a career in hospitality and tourism is of further interest to them.
Course Session Plan
The course is structured in the form of 12, two-hour inputs as shared below, these would be scheduled over a 6 week period with no more than 2 sessions in a week conducted in a online mode.
The indicative topics are as below:
Introduction to the Hospitality Industry and Contemporary Trends in Hospitality
Gastronomy, Food and Drink Tourism
Industry relationship with environment and issues of Sustainable Development
Increasing Role and Influce of Social Media and Digital Marketing
Events and MICE Tourism
Writing professional CVs and building LinkedIn Profiles
Future of Hospitality Industry and changing roles and career opportunities including entrepreneurship through start-up ventures
Introduction to Professional Food Production and Culinary Arts
Understanding the basics of Food Production Operations (Hot and Cold Kitchen)
Fundamentals of Bakery and Confectionary
Learning about Artisan Breads and Bakery Products
Understanding the Future of Chefs, know more about trends like slow food, farm to fork, sustainable practices
Sessions will be delivered in an online mode, including culinary demonstrations, which will happen live based on topic requirements.
Key Course Benefits
a. Introduction to the World of Hospitality, Tourism and Culinary Arts
The foundation course will cover a lot of basics that will offer a learner a decent insight in terms of understanding what these businesses are all about, what is the future of the industry in India and internationally and how and where they can fit in based on their interest (if any). Gain contemporary knowledge and life skills that matter.
b. Certification with Academic Credit and Other Benefits
The learners who complete the course with 90% or more overall attendance and complete the assessment with receive a certificate of completion that will also come with academic credit that will exempt them from the written exam component of our entrance process 2021, including a waiver of the application form fee.
c. Complimentary Registration on the Summer 2021 Internship Programmes
Successful learners who receive certification will be allowed to register for any one of our highly recognized summer internship programme tracks on complimentary basis.
Some hospitality and culinary related event pictures at Vedatya are shown below.
Course Registration
Registration for the course is free of charge but does require 90% attendance for the course certificate to be awarded. Please register for the course by completing the registration form.
Registration slots are filling up fast and will only be accepted on the basis of availability. We recommend that you apply quickly.
Download
Additional details about the program are available in this document.
The course is being offered to students of classes 10th, 11th and 12th to give them an opportunity to learn about various aspects around design. Through this course, the learners will know more about various facets of design and the various sub segments contained within. This experience allows a learner to evaluate if pursuing an undergraduate course that leads to a career in design and creative arts is of further interest to them.
Course Session Plan
The course is structured in the form of 12, two-hour inputs as shared below, these would be scheduled over a 6 week period with no more than 2 sessions in a week conducted in an online mode.
The indicative topics are as below:
Introduction and Orientation
Digital Marketing Basics
Photography Basics
Photography Basics
Personality Branding and Image Building
Introduction to Typography
Introduction to Typography
Introduction to Events and Planning
Introduction to Luxury Product Design
User Interface Design Basics
User Interface Design Basics
Canvas art and emotions
Session on Social Impact
Sessions will be delivered in an online mode.
Key Course Benefits
a. Introduction to the World of Design and Creative Arts
The course is structured towards enabling young learners to discover their creativity and imagination, allowing them to probe both their potential and interest in the design related career paths. Over the duration of the programme the learners will pursue multiple dimensions around design through online workshops and activities in an applied orientation. The course will culminate with an assessment of the portfolio developed by the learners.
b. Certification with Academic Credit and Other Benefits
The learners who complete the course with 90% or more overall attendance and complete the assessment with receive a certificate of completion that will also come with academic credit that will exempt them from the written exam component of our entrance process 2021, including a waiver of the application form fee.
c. Complimentary Registration on the Summer 2021 Internship Programmes
Successful learners who receive certification will be allowed to register for any one of our highly recognized summer internship programme tracks on complimentary basis.
Course Registration
Registration for the course is free of charge but does require 90% attendance for the course certificate to be awarded. Please register for the course by completing the registration form.
Registration slots are filling up fast and will only be accepted on the basis of availability. We recommend that you apply quickly.
Download
Additional details about the program are available in this document.
more
Time
February 17 (Wednesday) 6:00 pm - April 3 (Saturday) 8:00 pm
The session will look at service design aspects of airports from varied directions.
It is critical that airports are designed so that customer’s needs, the airlines’ requirements and the service provider’s goals are met through the design elements. If the airport seeks a competitive advantage then a well designed, functional and aesthetically appealing space is just as significant as the flight services itself. To learn the nuances of this topic, please join the webinar.
Speaker Profile
Mr. Sumit Agarwal is currently partner at Muralage, an architecture firm doing master planning, interior design, conservation, landscaping and project management work across India.
Mr. Agarwal has done his masters in architecture from Southern California Institute of Architecture, USA, and also did a post graduate specialization in Airport design from University of California, Berkley, USA.
The session will look at service design aspects of retail spaces from varied directions.
It is critical that an expensive retail space is best utilized so that customer’s needs and the service provider’s goals are both met through the design elements. If the retailer seeks a competitive advantage then a well designed, functional and aesthetically appealing retail space is just as significant as the product itself. To learn the nuances of this topic, please join the webinar.
Speaker Profile
With 23 years of experience in Food Services & consumer retail, encompassing a diverse portfolio of Fresh Food category management and running large F&B businesses, Mayank has been instrumental in scaling up businesses at large conglomerates like Future Group, Reliance Retail, Radhakrishna Group, Aramark, USA and Taj Group of Hotels.
He has consistently delivered results by creating high performance work environment, innovating & incubating business solutions, systems & processes and developing people.
Actively engaged in both employee & partner relations, Mayank has been an inspirational leader for many. With his strong belief in fair people practices, he has exhibited ability to develop people & build long term relationships. He has always been known for his honesty, integrity, dedication & a constant drive to learn & improvise.
Professor Usha Iyer, who has been a teacher and mentor in Design since the year 2000, is conducting an online session on “Self-Branding: Create logo design for oneself”. The session will also include guidance on how the design process is incorporated by the learners in developing a personal logo.
Please join us in an engaging workshop on this topic with Professor Iyer.
Speaker Profile
Usha Iyer has been a teacher and mentor in Design since the year 2000. After graduation from the Delhi College of Art, Usha worked in advertising and as a freelance designer on various prestigious accounts, such as Luxor Pen Company, Taj Group of Hotels, Indian Airlines etc. Work included complete design and execution of catalogues, exhibition collaterals, packaging and advertising material.
In the 18+ years as faculty, Usha has been associated with Apeejay Institute of Design, IILM School of Design, Pearl Academy and Indian Institute of Art and Design. Heading the Communication Design department, teaching Foundation and specialisation classes alongside curriculum development and design are some of the various hats Usha has donned recently.
The experience and passion for value added design education and student interaction keeps Usha going. Constantly keen on learning more, Usha is learning to be a trained counselor now. Her free time is spent on long walks, listening to music, gardening, cooking and drawing. Her brand by the name Chittu Kuruvee Designs is an extension of her creative endeavors. Her ongoing pet project is a personalised, illustrated recipe book for her daughter.
Vedatya’s invites hospitality students for its college culinary competition.
The participants will have to go through 3 rounds to compete for the winners’ title. These
Event Details
Vedatya’s invites hospitality students for its college culinary competition.
The participants will have to go through 3 rounds to compete for the winners’ title. These participants will be encouraged to be as imaginative and creative in presenting the dishes of their choices. The judgement will be done by a panel of professional chefs’ based on presentation skills, creativity, taste, and dishes prepared by these students.
Round 1 | Preparation of the main course, and two accompaniments
Round 2 | Sensory round. Participants will have to identify ingredients in different mixtures from an assortment of herbs and spices
Round 3 | Culinary quiz. The quiz will be based on food and the food industry
Registration Fee | There is no registration fee
Boarding and Lodging | Boarding & Lodging will be arranged (if required) at the institute’s hostel on twin sharing basis at Rs. 2500 per team
Eligibility | College / University students
Maximum Engries | 1 team per college / university
Maximum No. of Participants | 2 per team
Last Date to Register | 15th March 2020
Awards | Winners’ will be announced after the 3 rounds
The pictures below provide a glimpse of the previous year’s competition.
Event Registration
Please register the students for the event by completing the registration form. Each student registration needs to be made separately.
Registration slots are filling up fast and will only be accepted on the basis of availability. We recommend that you apply quickly.
About the Course
Welcome to the online foundation course in design and creative
Event Details
About the Course
Welcome to the online foundation course in design and creative expression, the short term programme designed to introduce aspiring students to the world of professional design.
The course is being offered to students of classes 10th, 11th and 12th to give them an opportunity to learn about various aspects around design, its sub segments, and whether pursuing an undergraduate course that leads to a career in design and creative arts is of further interest to them.
Course Session Plan
The course is structured as follows
Introduction to Design
Digital Marketing Basics
Design Thinking
Personality Branding and Image Building
Basics of Typography
Introduction to Luxury Business Management
Introduction to User Experience Design
Role of Art in Design and Communication
All sessions will be delivered in an online mode.
Key Course Benefits
a. Introduction to the world of design and creative arts
The course is structured towards enabling young learners to discover their creativity and imagination, allowing them to probe both their potential and interest in the design related career paths. Over the duration of the programme the learners will pursue multiple dimensions around design through online workshops and activities in an applied orientation.
b. Certification with Academic Credit and Other Benefits
The learners who complete the course with 90% or more overall attendance and complete the assessment with receive a certificate of completion that will also come with academic credit that will exempt them from the written exam component of our entrance process 2021, including a waiver of the application form fee.
Course Registration
Registration for the course is Rs. 1000. Please register for the course by completing the registration form
Registration slots are filling up fast and will only be accepted on the basis of availability. We recommend that you apply quickly.
About the Course
Welcome to the summer internship program in design and creative
Event Details
About the Course
Welcome to the summer internship program in design and creative expression, the short term programme designed to introduce aspiring students to the world of professional design.
The course is being offered to students of classes 10th, 11th and 12th to give them an opportunity to learn about various aspects around design, its sub segments, and whether pursuing an undergraduate course that leads to a career in design and creative arts is of further interest to them.
Course Session Plan
The first part of the course is structured as follows
Introduction to Design
Digital Marketing Basics
Design Thinking
Personality Branding and Image Building
Basics of Typography
Introduction to Luxury Business Management
Introduction to User Experience Design
Role of Art in Design and Communication
The second half will have one of the specializations for the students to choose from depending on their interest.
Fashion Design
Advertising & Visual Communication
Immersive Spaces & Services Design
Design & Luxury Business Management
All sessions will be delivered in an online mode.
Key Course Benefits
a. Introduction to the world of design and creative arts
The course is structured towards enabling young learners to discover their creativity and imagination, allowing them to probe both their potential and interest in the design related career paths. Over the duration of the programme the learners will pursue multiple dimensions around design through online workshops and activities in an applied orientation.
b. Certification with Academic Credit and Other Benefits
The learners who complete the course with 90% or more overall attendance and complete the assessment with receive a certificate of completion that will also come with academic credit that will exempt them from the written exam component of our entrance process 2021, including a waiver of the application form fee.
Course Registration
This course is being offered on a complimentary basis. Please register for the course by completing the form below.
Registration slots are filling up fast and will only be accepted on the basis of availability. We recommend that you apply quickly.
more
Time
May 17 (Monday) 9:30 am - June 1 (Tuesday) 5:30 pm
About the Course
Welcome to the online foundation course in culinary arts, the short-term programme designed to introduce aspiring students to the world of professional
Event Details
About the Course
Welcome to the online foundation course in culinary arts, the short-term programme designed to introduce aspiring students to the world of professional culinary arts.
During the interaction, the participants will get a good understanding of various aspects around food, farm to fork, cuisines, chefs, future of chefs, professional kitchen, bakery, hot & cold kitchen, sustainability, career options, etc. The sessions will be followed by a live culinary workshop which ensures a complete learning cycle.
The programme structure is apt for students who have a passion for food and want to explore possible career opportunities in culinary arts.
Course Session Plan
The course is structured as follows
Introduction to Professional Food Production and Culinary Arts
Understanding the basics of Food Production Operations (Hot and Cold Kitchen)
Fundamentals of Bakery and Confectionary
Assessment
Understanding the Future of Chefs, know more about trends like slow food, farm to fork, sustainable practices etc.
Writing professional CVs and building LinkedIn Profiles
Live culinary workshop (Culinary Demo Session)
Industry relationship with environment and issues of Sustainable Development
All sessions, including culinary demonstrations, will be delivered in an online mode.
Key Course Benefits
a. Introduction to the World of Hospitality, Tourism and Culinary Arts
The foundation course will cover a lot of basics that will offer a learner a decent insight in terms of understanding what these businesses are all about, what is the future of the industry in India and internationally, and how and where they can fit in based on their interest (if any). Gain contemporary knowledge and life skills that matter.
b. Certification with Academic Credit and Other Benefits
The learners who complete the course with 90% or more overall attendance and complete the assessment with receive a certificate of completion that will also come with academic credit that will exempt them from the written exam component of our entrance process 2021, including a waiver of the application form fee.
Course Registration
Registration for the course is Rs. 1000. Please register for the course by completing the Registration form.
Registration slots are filling up fast and will only be accepted on the basis of availability. We recommend that you apply quickly.
more
Time
May 31 (Monday) 7:51 am - June 9 (Wednesday) 7:51 am
Students will gain valuable insights into the trends that matter in the luxury and hospitality industries. They will be introduced to academic masterclasses in service excellence, contemporary trends as well as practical workshops in culinary, fine wines and cocktail mixology. The program provides the perfect introduction to the exciting, fast growing and professionally-rewarding industry.
Course Session Plan
The course is structured as follows
Introduction to the Hospitality Industry and Contemporary Trends in Hospitality
Increasing Role and Influence of Social Media and Digital Marketing
Practical workshop in Wines and Cocktails
Luxury Operations and Management
Writing professional CVs and building LinkedIn Profiles
Culinary Demo
Industry relationship with environment and issues of Sustainable Development
All sessions, including culinary demonstrations, will be delivered in an online mode.
Key Course Benefits
a. Introduction to the World of Hospitality, Tourism and Culinary Arts
The foundation course will cover a lot of basics that will offer a learner a decent insight in terms of understanding what these businesses are all about, what is the future of the industry in India and internationally and how and where they can fit based on their interest (if any). Gain contemporary knowledge and life skills that matter.
b. Certification with Academic Credit and Other Benefits
The learners who complete the course with 90% or more overall attendance and complete the assessment with receive a certificate of completion that will also come with academic credit that will exempt them from the written exam component of our entrance process 2021, including a waiver of the application form fee.
Course Registration
Registration for the course is Rs. 1000. Please register for the course by completing the
Registration slots are filling up fast and will only be accepted on the basis of availability. We recommend that you apply quickly.
more
Time
May 31 (Monday) 3:00 pm - June 9 (Wednesday) 5:00 pm
About the Event
Registrations are now open for the entrance exam for all programs offered (Hospitality, Design and Business) at Vedatya.
Event Details
About the Event
Registrations are now open for the entrance exam for all programs offered (Hospitality, Design and Business) at Vedatya.
This event provides an opportunity for applicants seeking admission on our programmes of study to go through a multi-step entrance exam process in a seamless manner. The process includes a written exam (tests English aptitude, general knowledge and analytical aptitude) as well a group discussion and personal interview. The event also provides a unique opportunity for applicants and parents to know more about Vedatya and also get responses on any queries.
Pleaes note that our earlier admission event reached it’s capacity of registrations two weeks before the event date so please ensure that you fill the registration form below in time to confirm your attendance.
Event Registration
Please register for the event by completing the application form.
About the Event
Registrations are now open for the entrance exam for all programs offered (Hospitality, Design, and Business) at Vedatya.
Event Details
About the Event
Registrations are now open for the entrance exam for all programs offered (Hospitality, Design, and Business) at Vedatya.
This event provides an opportunity for applicants seeking admission to our programmes of study to go through a multi-step entrance exam process in a seamless manner. The process includes a written exam (tests English aptitude, general knowledge, and analytical aptitude) as well as a group discussion and personal interview. The event also provides a unique opportunity for applicants and parents to know more about Vedatya and also get responses on any queries.
Please note that our earlier admission event reached its capacity of registrations two weeks before the event date so please ensure that you fill the registration form below in time to confirm your attendance.
Event Registration
Please register for the event by completing the application form.
Join us for this webinar if you are interested in understanding how design affects business.
The session will showcase a live case of how design contributes a significant role in recreating
Event Details
Join us for this webinar if you are interested in understanding how design affects business.
The session will showcase a live case of how design contributes a significant role in recreating a brand.
Every brand is unique and its design is a critical aspect in establishing its identity and perception in the market. Vedatya has evolved over the years so we wanted our brand to tell our story of our core values, principles, and practices.
This webinar will present the full creative journey. It will narrate our evolved brand story, illustrate the iterative process of selecting the logo, showcase the forming of our brand book based on the target audience, and provide a perspective on the practical implementation of this new identity in various digital and print forms.
SPEAKER PROFILE
Mr. Girish Sheetal is currently Creative Director at Cheil Worldwide, a leading business that specializes in performance-driven marketing across three core offerings – brand communications, experiential, and commerce.
Mr. Amit Kapur is the Managing Promoter at Vedatya and is extremely committed to the concept of providing not just good quality education, but also applied skills that are immensely helpful for success in the real world. He has been one of the core members of the new brand launch of Vedatya.
About the Event
Registrations are now open for the entrance exam for all programs offered in Hospitality management, Culinary Arts, Design, and
Event Details
About the Event
Registrations are now open for the entrance exam for all programs offered in Hospitality management, Culinary Arts, Design, and Business studies at Vedatya.
This event provides an opportunity for applicants, seeking admission to our programs of study, to go through a multi-step entrance exam process in a seamless manner. The process includes a written exam (tests English aptitude, general knowledge, and analytical aptitude) as well as a group discussion and personal interview. The event also provides a unique opportunity for applicants and parents to know more about Vedatya and also get responses to any queries.
Please note that our earlier admission event reached its capacity of registrations two weeks before the event date. So, please ensure that you fill the registration form below in time to confirm your attendance.
Event Registration
Please register for the event by completing the application form.
This programme provides inputs on a customized weekend day program focused on developing ‘design aptitude’ that Vedatya is offering for 11th and 12th class students on weekends. The programme will provide perspective on skills and knowledge aspects across a range of design domains as well as the management skills required to run a design-focused business. The program will culminate with all learners developing individual portfolios.
Course Session Plan
The course is structured as follows
Introduction to the program
Design thinking and its application
Photography basics
Sustainable Product Design
Industry Leader Speaks
Digital Marketing Basics
Introduction to Fashion design
Role of Art and Graphics in Design and Communication
Introduction to User Experience Design
Immersive Spaces-Styles and Trends
Interior Design Fundamentals
Introduction to Luxury Business Management
Financial Planning and Analysis
Typography Basics
Communication and presentation skills
All sessions, including design demonstrations, will be delivered in an online mode.
Key Course Benefits
Structured towards enabling young learners to discover their creativity and imagination, allowing them to probe both their potential and interest in the design-related career paths. Learners will build personal portfolios as a program outcome.
The program will have a spread of 20 sessions of 2-hour duration delivered on weekends in an online mode
Participants will learn about working with and leading teams that are culturally diverse, improving communication skills, and teamwork.
Stimulates learner’s capacity to think out of the box, build solution finding orientation.
Course Registration
The program is priced at INR. 15,000/- plus applicable taxes. Please register for the course by completing the form below.
Registration slots are filling up fast and will only be accepted on the basis of availability. We recommend that you apply quickly.
This programme provides inputs on a customized weekend day program focused towards developing ‘hospitality and culinary aptitude ‘that Vedatya is offering for 11th and 12th class students on weekends. The program will provide perspective on skills and knowledge aspects across a range of hospitality segments as well as the management skills required to run a hospitality business. The program will culminate with all learners demonstrating the skills and knowledge acquired by organizing a curated dining experience to real customers.
Course Session Plan
The course is structured as follows
Introduction to the program
About hospitality space, segments, trends and more
Industry Leader Speaks
Sustainable Hospitality Operations
Introduction to Professional Food Production and Culinary Arts
Your Business Plan and Feasibility
Financial Planning and Analysis
Let’s get cooking
Let’s cook some more
Industry Chef Demonstration
Future of Chefs
Bartending and Mixology Workshop and Demonstration
F&B Service Basics
Run a POP up Restaurant
Digital Marketing
All sessions, including design demonstrations, will be delivered in an online mode.
Key Course Benefits
Structured towards enabling young learners to discover their creativity and imagination, allowing them to probe both their potential and interest in the hospitality and culinary related career paths. Learners will demonstrate the learning on the program by implementing a curated dining experience event as a program outcome
The program will have a spread of 20 sessions delivered on weekends in a mix of online and offline (on campus) mode
Participants will learn about working with and leading teams that are culturally diverse, improving communication skills, and teamwork.
Stimulates learner’s capacity to think out of the box, build solution finding orientation.
Over the duration of the programme the learners will pursue multiple dimensions around hospitality and culinary arts through sessions with an applied orientation.
Course Registration
The program is priced at INR. 9,500/- plus applicable taxes. Please register for the course by completing the form below.
Registration slots are filling up fast and will only be accepted on the basis of availability. We recommend that you apply quickly.
Impact of Pandemic on Women Employability in the Indian Hospitality and Tourism Sector
The hospitality industry today is a key employer for women choosing to work in the service sector. It is undeniable that women have excelled in the hospitality sector not only in India but all over the world. Covid 19 pandemic has adversely impacted the overall economy across sectors and numerous people have lost their jobs, especially women.
A recent study in Delhi found that in the initial eight months, the unemployment rate in the national capital region alone increased by 17%, with about 83% of women respondents in this study stating that were in no position to join the workforce. CMIE (Centre for Monitoring Indian Economy) data also stated that while women accounted for only about 10.7% of the total workforce in 2019-20, they formed about 13.9% of the job losses India witnessed in April 2020. What’s worse is the fact that by the time recovery set in, the men have got a disproportionate share, leaving the women struggling to find opportunities.
The focus of this roundtable is to document and analyze the impact of Covid-19 on women employability in the Indian hospitality sector.
ABOUT THE ROUND TABLE
The research looks at the impact of Pandemic on women working in entry and mid-level segment roles and efforts by the hospitality industry to respond to unique challenges to facilitate them to return to work. The discussions in the roundtable would be focused on the following sub-themes:
Understand the comparison between men and women with respect to losing hospitality jobs due to COVID-19 and subsequently being able to find opportunities to rejoin the workforce?
Is there any effort by the hospitality industry to respond to unique challenges like pandemic-induced reduction in child care options (or other similar challenges) and its impact on women’s ability to return to work by facilitating them in any way?
What kind of support, solutions, or options are women looking for as enablers for them to consider pursuing hospitality jobs/positions?
PARTNERSHIP WITH INDUSTRY
This is a joint research effort with WICCI (Women’s Indian Chamber of Commerce and Industry) joining forces with Vedatya. The findings from this research effort are expected to inform all key stakeholders about the current employment situation for women and also offer recommendations based on the outcomes of the project. The research data will be analyzed, documented, and published for wider dissemination.
RESEARCH & ACADEMIC VALUE
The findings that emerge from the ‘Roundtable discussion’ will allow our faculty to pursue extensive research that can be published and shared with a larger group of stakeholders including the students and industry professionals.
PROGRAM SCHEDULE
Time Agenda
10:00am‐10:15a.m. Introduction
10:15 am‐12:00p.m. Discussion
12:00pm‐12:30p.m. Concluding the session and Vote of thanks
MODERATOR
Ms. Ritu Chawla Mathur Managing Partner – Prognosis Global Consulting
In a career spanning 25 years, with almost two decades in the field of hard-core Hotel Operations; today, she is the Managing Partner of Prognosis Global Consulting, a full-service Consulting, Asset Management, and Advisory Services Company focused on Hospitality, Leisure, and Food Services industry in the South Asia Region. She is one of the few
senior women partners in India’s Hospitality Consulting landscape, and one with an ideal blend of hotel operations proficiency and high-yielding hospitality consulting expertise. With a diverse range of practical hospitality experience in Hotel Operations, Ritu has made steady contributions in various capacities, in hotels like IHCL – Taj & Marriott
International. Her last hotel operation’s role was as a pre-opening GM for Marriott International in Pune. In her more recent contribution, she is the National Vice-President for WICCI (Women’s Indian Chambers of Commerce & Industry) – Hospitality & Tourism where she is involved in enhancing the presence and role of women in the Indian Hospitality & Tourism landscape, with the aim of giving back to her industry and society at large.
ABOUT THE COMPETITION
The Budding Chef Competition of the previous years has been a huge success with more than 50 schools participating. In continuation with the same spirit, it is our
Event Details
ABOUT THE COMPETITION
The Budding Chef Competition of the previous years has been a huge success with more than 50 schools participating. In continuation with the same spirit, it is our pleasure to invite the school students to the “Budding Chef Competition 2021” at Vedatya campus, Sohna Road, Gurgaon, on 22nd October 2021.
The Vedatya campus has nearly four-acre of fruit and vegetable farm along with a fish pond that is dedicated to serving fresh, healthy, sustainable produce. The initiate provides a platform to engage our students with concepts like Farm to Fork, Slow Food and explore sustainability in culinary art. The Chef Competition finds an interesting setting at Vedatya in view of the above-mentioned differentiators, enabling participants to simultaneously engage and learn as they showcase their talent. It is indeed a fantastic opportunity for class 10th, 11th, and 12th students to demonstrate their skills, creativity, and passion for a potential culinary pathway.
Budding chefs participating in this competition will also get a chance to interact and learn from some of the finest Chefs from the Hospitality Industry.
ACTIVITIES PLANNED
Day 1 (Preliminary Round)
Each team needs to prepare a two-course menu choosing from a starter and a dessert. The recipes should be healthy and delicious with the use of fresh ingredients. The competition also encourages healthy eating habits among youngsters; therefore, processed and frozen products should be avoided or used in minimum quantity.
The teams are required to prepare meals for 2 portions only. The teams will be asked to cook, plate their dish and present it in an innovative manner. Performance of the competition would be judged on nutritional value, presentation, taste, creativity, cleanliness and least wastage by professional chefs from the industry.
The shortlisted teams will be called on the final day of the chef competition. The date for final will be shared with the qualified teams separately.
Day 2 Final
The finalist teams need to prepare one main course with two accompaniments, from any regional Indian cuisine, creating unique dishes from Indian regions would have an added advantage. The recipe followed should be traditional but needs to be presented in a modern way.
The finalists will be encouraged to be imaginative and present dishes of their choice which will be again judged by professional chefs on rationale presentation, taste, uniqueness, cleanliness and least wastage. In this round teams need to also explain the rationale of choosing the ingredients and finalizing their dishes.
ABOUT THE COMPETITION
The participants will have an opportunity to express their creativity and interest in design through three unique design competitions
1. Students Choice
Participating students can choose to express their interest
Event Details
ABOUT THE COMPETITION
The participants will have an opportunity to express their creativity and interest in design through three unique design competitions
1. Students Choice
Participating students can choose to express their interest and creativity by choosing any one of three competition formats being offered.
i. Sketching
Participants can sketch anything on the campus, indoor or out of the door that inspires the artist in them. Each participant can submit up to 2 sketches that they do real-time at the campus with a title and description in maximum of 50 words.
ii. Draping
Participants will demonstrate their fashion consciousness and skills at ‘Draping’ using a fabric or material of choice, the competition will include a ‘walk’ akin to a fashion show wherein the judges will rate the draping expertise.
iii. Digital Packaging Design
A range of products will be shared and the participants will be required to develop digital designs for packaging using the provided logo for actual farm products that the institute aims to retail, the selected designs will be considered for actual adoption by the marketing team at Vedatya.
2. Requirements and judging process
i. Compete and perform
The learners will compete individually in their chosen competition.
No restrictions on materials that are deployed used. No resources will be made available by Vedatya, participants are expected to bring their own materials.
No pre-prepared artwork, design effort, the competition will require participants to develop/demonstrate their contribution in real-time
The performance will be rated by experts exciting awards will be given to the winning team, each participant will receive a certificate of participation from Vedatya.
The course is being offered to students of classes 10th, 11th, and 12th to allow them to learn about hospitality, tourism, and culinary domains of the larger service industry. Through this course the learners will know more about the nature of the hospitality and tourism business, the various sub-segments contained within, and through this journey allow a learner to evaluate if pursuing an undergraduate course that leads to a career in hospitality and tourism is of further interest to them.
Course session plan
The course is structured in the form of 14 two-hour inputs with assessments on the eighth day. These would be scheduled on Saturdays over 8 days conducted in an online mode.
Students will gain valuable insights into the trends that matter in the luxury and hospitality industries. They will be introduced to academic masterclasses in service excellence, contemporary trends as well as practical workshops in culinary, fine wines and cocktail mixology. The program provides the perfect introduction to the exciting, fast-growing and professionally rewarding industry.
Course structure
Introduction to the Hospitality Industry and Contemporary Trends in Hospitality – 23rd Oct 2021
Increasing Role and Influence of Social Media and Digital Marketing – 30th Oct 2021
Practical workshop in Wines and Cocktails – 13th Nov 2021
Industry relationship with environment and issues of Sustainable Development – 20th Nov 2021
Luxury Operations and Management – 27th Nov 2021
Writing professional CVs and building LinkedIn Profiles – 4th Dec 2021
Culinary Demo – 11th Dec 2021
Assessment – 18th Dec 2021
Key Course Benefits
a. Introduction to the world of hospitality and tourism.
The foundation courses will cover a lot of basics that will offer a learner a decent insight in terms of understanding what these businesses are all about, what is the future of the industry in India and internationally, and how and where they can fit in based on their interest (if any). Gain contemporary knowledge and life skills that matter.
b. Offer certification with academic credit and other benefits
The learners who complete the course with 90% or more overall attendance and complete the assessment with receive a certificate of completion that will also come with academic credit that will exempt them from the written exam component of our entrance process 2022, including a waiver of the application form fee.
Fee & process of registration
The course delivered in an online mode has a registration fee of Rs. 1000/-.. and registered students must meet 90% or above attendance standard and complete the assessment at the end of the course to receive certification.
For registration visit our website at https://www.vedatya.ac.in Or write to madhumeeta.de@vedatya.ac.in
more
Time
October 23 (Saturday) 10:00 am - December 18 (Saturday) 12:00 pm
The course is being offered to students of classes 10th, 11th, and 12th to allow them to learn about culinary domains of the larger service industry. Through this course the learners will know more about the nature of the hospitality and tourism business, the various sub-segments contained within, and through this journey allow a learner to evaluate if pursuing an undergraduate course that leads to a career in hospitality and tourism is of further interest to them.
Course session plan
The course is structured in the form of 14 two-hour inputs with assessments on the eighth day. These would be scheduled on Saturdays over 8 days conducted in an online mode.
During the interaction, the participants will get a good understanding of various aspects around food, farm to fork, cuisines, chefs, future of chefs, professional kitchen, bakery, hot & cold kitchen, sustainability, career options, etc. The programme structure is apt for students who have a passion for food and want to explore possible career opportunities in culinary arts.
Course structure
Introduction to Professional Food Production and Culinary Arts – 23rd Oct 2021
Understanding the basics of Food Production Operations (Hot and Cold Kitchen) – 30th Oct 2021
Fundamentals of Bakery and Confectionary – 13th Nov 2021
Industry relationship with environment and issues of Sustainable Development – 20th Nov 2021
Understanding the Future of Chefs, know more about trends like slow food, farm to fork, sustainable practices etc. – 27th Nov 2021
Writing professional CVs and building LinkedIn Profiles – 4th Dec 2021
Live culinary workshop (Culinary Demo Session) – 11th Dec 2021
Assessment – 18th Dec 2021
Key Course Benefits
a. Introduction to the world of Culinary & Sustainability.
The foundation courses will cover a lot of basics that will offer a learner a decent insight in terms of understanding what these businesses are all about, what is the future of the industry in India and internationally, and how and where they can fit in based on their interest (if any). Gain contemporary knowledge and life skills that matter.
b. Offer certification with academic credit and other benefits
The learners who complete the course with 90% or more overall attendance and complete the assessment with receive a certificate of completion that will also come with academic credit that will exempt them from the written exam component of our entrance process 2022, including a waiver of the application form fee.
Fee & process of registration
The course delivered in an online mode has a registration fee of Rs. 1000/-.. and registered students must meet 90% or above attendance standard and complete the assessment at the end of the course to receive certification.
For registration visit our website at https://www.vedatya.ac.in Or write to madhumeeta.de@vedatya.ac.in
more
Time
October 23 (Saturday) 10:00 am - December 18 (Saturday) 12:00 pm
ABOUT THE COMPETITION
Looking at various culinary initiatives by teachers at the school level, we are pleased to announce that Vedatya is hosting a chef
Event Details
ABOUT THE COMPETITION
Looking at various culinary initiatives by teachers at the school level, we are pleased to announce that Vedatya is hosting a chef competition for school teachers. It is our pleasure to invite participation from your school for the “Teachers Chef Competition 2021” at Vedatya campus, Sohna Road, Gurgaon, on 26th November 2021
The Vedatya campus has nearly four acres of fruit and vegetable farm along with a fishpond which is dedicated to serving fresh, healthy, sustainable produce. The initiate provides a platform to engage our students with concepts like Farm to Fork, Slow Food and explore sustainability in culinary art. The Chef Competition finds an interesting setting at Vedatya given the above-mentioned differentiators, enabling participants to engage and simultaneously learn as they showcase their talent.
It is indeed a fantastic opportunity for school teachers to demonstrate their skills, creativity, and passion for food.
PREPARATION DETAILS
Day/Date: Friday, 26th November 2021
The participant needs to prepare one main course with two accompaniments, from any regional Indian cuisine, creating unique dishes from Indian regions would have an added advantage. The recipe followed should be traditional but needs to be presented in a modern way.
The participants are encouraged to be imaginative and present dishes of their choice which will be again judged by professional chefs on rationale presentation, taste, uniqueness, cleanliness, and least wastage. The participants also need to explain the rationale of choosing the ingredients and finalizing their dishes.
More details will be shared with the participants after registration.
Participants: 1 Teacher per team
Maximum entries: 1 team per school
Last date to register: 22nd November 2021
No Registration fee will be charged.
AWARDS
Attractive awards for winners and certificates for winners and participants
∙ Each team for participation will include one teacher from each school.
∙ The participants need to carry their own aprons and headgear (chef cap) will be provided by the institute.
∙ Each team needs to prepare the main course with accompaniments.
∙ Participants will have to cook the food at the Vedatya training kitchen only on the day of the event, precooked food will not be allowed.
∙ Please note that all the teams need to carry their own ingredients to prepare and participate in the competition, only the basic staples will be provided by the institute (separate files will be shared with the registered participants).
∙ Performance of the competition would be judged on Presentation, Taste, Creativity, and Minimal Wastage.
∙ The teams are required to prepare meals for 2 portions only.
∙ The reporting time for all the participants is 9:30 am and the competition will start at 10:00 am, the judgment will start at 12:15 pm sharp and no extra time will be given.
∙ The two portions of the dish need to be neatly plated on separate crockery.
∙ All the teams are required to send us a list of ingredients with quantity and recipes latest by 23rd November 2021 to Ms. Madhumeeta at madhumeeta.de@vedatya.ac.in
∙ In case if the participant is using any special equipment or gadget, the participant is allowed to bring it.
∙ The competitors must have the recipe on display in a written format on A4 size paper/card in English. The recipe should be for 2 portions and explain the dishes in detail.
∙ The contestants can serve their dish 15 minutes prior to the stipulated finishing time.
∙ All the teams to carry their own plates for food presentation, however, if required we could provide white plates.
∙ Participants are also allowed to carry props to help look the food presentation better. (no extra marks will be given for the same)
∙ Before the start of the chef competition, all the participants are required to sign an indemnity in the presence of a Vedatya faculty member to work in a professional kitchen.
The results declared by the nominated panel of judges will be final and abiding; no further discussion will be entertained.
ABOUT THE BRUNCH
Vedatya invites school leadership (Principals / Vice Principals/ Headmistress) for ‘Sunday Brunch’ being managed by our hospitality students in the amazing setting of our organic farms.
We will
Event Details
ABOUT THE BRUNCH
Vedatya invites school leadership (Principals / Vice Principals/ Headmistress) for ‘Sunday Brunch’ being managed by our hospitality students in the amazing setting of our organic farms.
We will showcase our efforts towards building a sustainable campus, our partners in the organic farming initiative – Shivansh Kheti, will share a presentation on how to grow organic vegetables. Our team will show you around the campus allowing you to experience the farms, herb garden, and our aquamarine culture.
SCHEDULE
Day/Date: Sunday, 28th November 2021
Reach Vedatya at 11:00 am
Campus tour and Chai pe Charcha – 11:15-11:45 am
Talk on organic farming by Shivansh Kheti – 11:45 am – 12:30 pm
ABOUT THE BRUNCH
Join us at Vedatya for a sumptuous ‘Weekend Brunch’ with family and friends, experience our hospitality in the lush green setting of our farms, soak in the sun,
Event Details
ABOUT THE BRUNCH
Join us at Vedatya for a sumptuous ‘Weekend Brunch’ with family and friends, experience our hospitality in the lush green setting of our farms, soak in the sun, breathe in the fresh air, sit by the fish pond …relax and make memories.
While you are at it we will organize a show around the farm, you can pick your own vegetables and purchase the same at a special price, for those of you who have an interest in knowing more about farming your own vegetables, our expert from ‘Shivansh Kheti’ will deliver a 45 min session to get you started. Also witness the sustainable practices that we have put in place, as we try and do our bit.
If you would rather have fun playing a game of Cricket or Football, or something else, feel free to use our outdoor sports infrastructure.
You can choose from a range of menu options provided and leave the rest to us, if you have something in mind, do tell us, and our team will try and offer the same as well, all this at a very reasonable price.
Fill the below registration form and our team will get in touch with you:
Vedatya Chaupal is the annual destination of our intellectual and academic odyssey every year. We – academicians, industry practitioners, and students – gather to discuss and debate the latest conceptual and critical learning aspects linked with the education and training of our students and disseminate research in areas of mutual interest.
In keeping with our tradition, we are also meeting this year with an opportunity for the participants to join the Conference in either Online or Offline mode for research paper presentations, panel discussions and industry roundtables would be part of this year’s Chaupal.
Research/Papers focused on the below-mentioned tracks are invited for presentation at the conference.
Track 1 | Responsive Design for Service Industry Domains
Design of service spaces often lends itself to the complexities that are driven by often competing considerations and requirements of key stakeholders. The investors or ownership brings their vision of what space should look like in the form of a narrative or brief that the design team is expected to build upon to initiate the process, it will be safe to state that the ‘design team’ will then typically bring their understanding of what the ‘patron’ would like to see in a form that can be presented for approval of the design with the required level of detailing such that the decision-makers can now witness the expression of their vision or ideas about the space.
Designing spaces for service industry domains like hotels & resorts, food, and beverage retail locations, kitchens, retail spaces, airports, hospitals, and many others is all about finding the right balance between creative expression that would define the look and feel of the spaces and the critical need for these spaces to also respond to ‘operational requirements.
In effect achieve equilibrium between the aesthetics and functionality such that the ‘customer experience’ is of high quality at all times. The diverse range of services and products being offered is quite vast, this requires the design teams to build a strong understanding of the needs and expectations of all stakeholders starting from the patron or ownership to the operational leaders, the employees, and of course, the customers that they intend to attract to their facilities to serve and retain.
Papers presenting research that responds to the complexity that designing high-quality service spaces both front of the house (customer-facing) and the others that represent the back of the house areas, integrating the quintessential tussle amongst the key factors to consider will be well-received under this track.
Indicative themes for the track
Design of transport facilities like Airports, Bus Stations, and Railway Stations in India in response to the changes in service expectations
Aesthetics vs. Functionality, how can both win together in the service design process
Energy efficiency and operational functionality should define designs rather than aesthetics
Customer centricity can become real only when service design is customer informed, customer-selected and customer-validated
Sustainability implications for design of restaurant and kitchen spaces
Over designing service spaces with a focus on aesthetics can be a costly mistake, time for
Futuristic design and its focal elements sustainability, functionality, minimalist, and cost-efficiency
Technology imprint on service design
Design of open exterior spaces that can factor in an era of epidemics
Educating designers for tomorrow- what must change for them to be relevant and ready for the next decade
Track 2 | Hospitality and Tourism 2030
The covid-19 pandemic is having a major impact on tourism, travel, and hospitality; however, there is a hope that the global hospitality and tourism industry is preparing for a dynamic come-back, a major restart!
Also, recent developments in various fields such as technology (RAISA- Robots, Artificial Intelligence, Service Automation), environmental sustainability issues, tourism supply and demand, the emergence of new destinations, globalization of the tourism
industry, innovative management approaches, designing and marketing visitor experiences, are having a major impact on tourism, travel, and hospitality. The search for critical success factors in the ever-changing tourism industry is always required, and its impacts are of critical importance for tourism, travel, and hospitality management and education.
Indicative themes for the track.
Best Practices in Enhancing Tourism with Authentic Hospitality, How hospitality has reacted to the crisis (Terrorism, Health crisis like Coronavirus, etc.)
Innovation in Hospitality, Tourism and Events Industry
Building Bigger Ecosystems: Unlocking the Power of Human and Technology
Where does ‘traditional marketing’ stand as the hospitality industry in India responds to digital marketing options? Next-Generation Customer Experience: Human Touch vs. Smart Touch
Identifying external considerations that can impact hotel operations and the hotel sector?
Understand how hotel operation has responded to the forces of globalization and technology at local and international scales
Appreciate the interdependencies and necessary skills for successful hotel operations. Evaluate the service encounter within the hotel experience
Social media and hospitality reputation management (the new challenge for Hotel indicative themes for the track)
Managers to provide and maintain a high standard of service in the new social media world)
Other areas such as policy, planning, performance, development, management, strategy, operations, marketing, and consumer behavior.
Track 3 | Sustainable Culinary Practices
With the growing population, the need to feed people is increasing by the day, on one hand where there are people who could not afford proper meals: there is a lot of food wastage. It is increasingly becoming a challenge to have a proper balance between food production and consumption. Moreover, with the current food production and processing techniques, there are health challenges, while the consumers are complaining about the quality, the producers grumble about profitability.
To counter such challenges and issues, sustainability, sustainable practices, and backward integration may play a vital role. Therefore, the papers and submissions could be around all the aspects that touch upon the food, sustainability, backward integration, tools and techniques, entrepreneurs, restaurant innovation, food creativity and innovation, modern agricultural practices etc.
Indicative themes for the track.
Food ethics; production and consumption
Regional and seasonal food production and its impact on restaurant profitability
Consumers perception of healthy eating habits and their impact on food businesses
Innovative approaches, methods, and tools to measure culinary sustainable practices
Food price inflation and food wastage
Media, celebrity chefs and their role in creating awareness of sustainable culinary practices
Optimizing resources in agriculture and food production/processing
The future of Food: food technology, innovative techniques, human resource, consumption pattern, vegetarian, vegan, and other dietary patterns
Role of regulatory frameworks and complementary policies in the implementation of culinary sustainable practices
Improving traceability and transparency of food operations
Deadlines
Abstracts Submission | August 31st, 2021
Paper Submission | September 15th, 2021
Feedback on Papers | October 15th, 2021
Submission of Revised Papers | November 12th, 2021
Paper Presentations | December 18th & 19th, 2021
Submission Format
The length of each paper should be about 3000-5000 words. It should be sent as a Word file with double spacing. Abstracts should be about 300-500 words.
ABOUT THE WORKSHOP
DATE: 19th December 2021
TIME: 11:00 am – 1:00 pm
Join us for a two-hour clay workshop at the Vedatya campus organized by the School of Design & Creative
Event Details
ABOUT THE WORKSHOP
DATE: 19th December 2021
TIME: 11:00 am – 1:00 pm
Join us for a two-hour clay workshop at the Vedatya campus organized by the School of Design & Creative Arts.
The workshop provides hands-on experience with clay on the wheel, how to create different shapes, and be imaginative.
At the workshop, participants will also learn about building & decorating techniques along with making their own pottery stamps.
Great opportunity for school students interested in design.
ABOUT THE WORKSHOP
DATE: 25th January 2022
TIME: 10:00 am – 12:00 pm
‘Vedatya is organizing an online workshop on “Approaches towards constructive learning” for teachers on Tuesday, 25th January 2022.
The half-day
Event Details
ABOUT THE WORKSHOP
DATE: 25th January 2022
TIME: 10:00 am – 12:00 pm
‘Vedatya is organizing an online workshop on “Approaches towards constructive learning” for teachers on Tuesday, 25th January 2022.
The half-day workshop is complimentary and comes with a certification. This workshop will get you thinking about the domain of the ever-evolving understanding of how students learn and what types of best practices good teachers should engage in. With this thought, we’ve crafted this workshop to give faculty the building blocks they need in order to engage their students and foster student learning.
Workshop Structure
Session
Time Slot
Discussion Theme
Learning, Objectives and Inputs
1.
10:00 – 11:00 am
Effective Classroom Management
This workshop explores classroom management in the context of an active learner-centered classroom and helps participants redesign their classrooms where learning is managed effectively instead of managing behavior. The participants are expected to offer inputs on their own unique experiences, challenges, and issues. What worked? What did not work?
2.
11:00 – 12:00 pm
Assessment Practices for Constructing Learning
This workshop will help you to understand the strategies to make teaching and learning interactive. The participants are expected to share their own unique experiences, challenges, and issues to understand the changing needs.
ABOUT THE BRUNCH
Vedatya invites school leadership (Principals / Vice Principals/ Headmistress) for ‘Sunday Brunch’ being managed by our hospitality students in the amazing setting of our organic farms.
We will
Event Details
ABOUT THE BRUNCH
Vedatya invites school leadership (Principals / Vice Principals/ Headmistress) for ‘Sunday Brunch’ being managed by our hospitality students in the amazing setting of our organic farms.
We will showcase our efforts towards building a sustainable campus, our partners in the organic farming initiative – Shivansh Kheti, will share a presentation on how to grow organic vegetables. Our team will show you around the campus allowing you to experience the farms, herb garden, and our aquamarine culture.
SCHEDULE
Day/Date: Sunday, 30th January 2022
Reach Vedatya at 11:00 am
Campus tour and Chai pe Charcha – 11:15-11:45 am
Talk on organic farming by Shivansh Kheti – 11:45 am – 12:30 pm
ABOUT THE BRUNCH
Vedatya invites school leadership (Principals / Vice Principals/ Headmistress) for ‘Sunday Brunch’ being managed by our hospitality students in the amazing setting of our organic farms.
We will
Event Details
ABOUT THE BRUNCH
Vedatya invites school leadership (Principals / Vice Principals/ Headmistress) for ‘Sunday Brunch’ being managed by our hospitality students in the amazing setting of our organic farms.
We will showcase our efforts towards building a sustainable campus, our partners in the organic farming initiative – Shivansh Kheti, will share a presentation on how to grow organic vegetables. Our team will show you around the campus allowing you to experience the farms, herb garden, and our aquamarine culture.
SCHEDULE
Day/Date: Sunday, 20th February 2022
Reach Vedatya at 11:00 am
Campus tour and Chai pe Charcha – 11:15-11:45 am
Talk on organic farming by Shivansh Kheti – 11:45 am – 12:30 pm
ABOUT THE WORKSHOP
DATE: 22nd February 2022
TIME: 11:00 am – 4:00 pm
‘Basics of Revenue Management and Profit Management’ & ‘Data Analytics-Driven F & B Revenue Management’ training workshop being offered
Event Details
ABOUT THE WORKSHOP
DATE: 22nd February 2022
TIME: 11:00 am – 4:00 pm
‘Basics of Revenue Management and Profit Management’ & ‘Data Analytics-Driven F & B Revenue Management’ training workshop being offered to our industry partners based on our ongoing research and deployment of the approach at Vedatya.
Workshop in Basics of Revenue and Profit Management
The range of workshops shared below are offered to Undergraduate learners to introduce them to contemporary themes that have the potential to build career paths in the services sector, and as a minimum provide value in terms of knowledge shared on aspects of significance for a range of professional careers.
a. Revenue Management and Pricing Strategies
The workshop session will give participants essential insights into the science of pricing and revenue management. Having considered ways of developing price mixes, the groups will have an understanding of rate fences and their contribution in to the success of your variable price plan.
Expected learning outcomes are as follows
1. Recognize core concepts of Revenue Management
2. Understand the price setting approach.
3. Able to position the organization’s pricing strategy.
4. Introduction to various kinds of fences.
5. Apply rates and restrictions to a given case.
Workshop Duration: 45 minutes
b. Profit Analysis
Financial analysis and evaluation is an essential skill for Hospitality sales professionals and this session provides an introduction to finance for aspiring sales professionals in the hospitality sector.
Expected learning outcomes are as follows
1. Understand the key features of management accounts and statements
2. Able to perform basic financial analysis so that you can interpret operational performance
Session Duration: 45 minutes
F&B Cost Management | Overview
The training workshop is designed to enable an F & B business’s leadership and operating executives (managers, chefs, purchase executives, etc.) to recognize the competitive advantage of cost reduction and revenue optimization that a data-driven approach brings towards operational decisions.
Regardless of the format (multi-unit restaurants, standalone restaurants, hotel F& B outlets, etc.), most professionally run F&B operations rely on a point of sale (POS) management application. However, the sheer amount of data/reports generated by the POS remains largely underutilized, at best.
The reason is that output from the POS, for the most part, doesn’t answer operations-specific questions that professionals may have from time to time. In In other words, it is quite limited in scope from the perspective of practical use by the F&B teams.
Key Workshop Objectives
a. Introduce ‘Zoho Analytics’, a Business Analytics Tool
The workshop will deploy live data from Vedatya’s F&B operations generated by a POS called Rista. It, therefore, uses actual data to demonstrate business analytics through a tool called Zoho Analytics to generate reports that answer key questions. Correct data from the POS system is a key prerequisite for any system to provide meaningful information. Data that has errors or is incomplete, i.e. ‘dirty data’, is not use worthy and therefore needs to be fixed first.
b. Cost Management Implications through a Three-Tier Approach
The training will focus on strengthening cost management efficiencies for an F & B operation from three aspects Purchase Management Efficiency, Inventory Management Efficiency, and Production Management Efficiency. Live data through a range of reports will be discussed to establish the massive opportunity for businesses to save cost by following a data-driven approach.
The critical role of end-users is to ask relevant questions and make valid decisions based on the outcomes. The array of business analytics
reports will provide the trainees a perspective on how their specific questions can be answered effectively through the appropriate use of
data. This real-time ability to conduct a diagnosis of the issues or challenges and then take corrective actions as a dynamic process is a key take
away of this workshop.
c. Dynamic F & B Revenue Management
This section of the workshop is focused on reviewing performance data (sales trend, covers, revenue per cover, etc.) to identify opportunities to improve revenue performance. The approach is likely to make ‘menu engineering’ a dynamic activity with routine actions to push the agenda for revenue optimization for higher profitability.
The workshop will introduce a strategic approach wherein data-driven tactics and strategies are drawn from three categories:
1) All-purpose strategies, (2) strategies to use when the restaurant is busy (hot), and (3) strategies to use when a restaurant is not busy (cold) – can be put in place based on the analysis of the current performance indices. A case study of the successful implementation of this approach will be shared as well.
Workshop duration: 1.5 hours
Fee & Process of Registration
The training workshop is being delivered complimentary. To register please fill the form below:
ABOUT THE COMPETITION
Vedatya is hosting the “Vedatya Rising Star Chef 2022” competition on 15 March 2022. The competition is open for all the chefs and commis from the
Event Details
ABOUT THE COMPETITION
Vedatya is hosting the “Vedatya Rising Star Chef 2022” competition on 15 March 2022. The competition is open for all the chefs and commis from the hospitality industry, it is an extension of “Chaupal”; an annual event organized by Vedatya every year in the month of December. During the event Chaupal; the theme discussion on “Slow Food and Sustainable Practices” was the main attraction, therefore, to take this initiative further, participants of the Chef Competition are encouraged to use the fresh produce from Vedatya farms.
ACTIVITIES PLANNED
09:00 AM – 09:30 AM: Registration of all the participants
09:30 AM – 09:45 AM: Introduction and briefing
09:45 AM – 10:30 AM: Farm walk & getting the work station ready
10:30 AM – 12:30 PM: Preparation, Plating & Presentation
12:30 PM – 01:00 PM: Judging & Results
01:00 PM – 02:00 PM: Lunch
02:00 PM – 02:30 PM: Award Ceremony
02:30 PM: Departure
PREPARATIONS
Participants are required to prepare a traditional main course from any of the cuisines (veg. or nonveg.) with proper accompaniments. The competition will begin with a briefing in the training kitchen followed by a walk in the vegetable farms and the organic herb garden. If the participants want, they can pick and choose the freshly grown vegetables and herbs from Vedatya farms to be used in their preparations. The competition will be judged by a panel of judges comprising of eminent chefs, customers, and academicians from the hospitality sector.
The competition will act as a platform for the chefs to showcase their skills and talent; its main objective is to get all the stakeholders together to exchange thoughts, share knowledge and strengthen the concept of and take it to the next level.
Preliminary round date: 15th March 2022
Participants:Any chef/commis associated with the hospitality industry.
Maximum entries: 1 per hotel/organization
Last date to register: 10th March 2022
No Registration fee will be charged.
Participants are welcome to bring their own ingredients, equipment’s or props to be used during the competition, however, all the cooking has to be done on the day of the competition and the staple ingredients would be provided by the institute.
Some of the brands who participated in previous years include:
