Entrance Exam | Postgraduate
Entrance Exam | Undergraduate
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About the Course
About the Course
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
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.
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.
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
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.
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.
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.
(Friday) 9:00 am - 2:00 pm
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
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.
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.
Preliminary round date: 22nd October 2021
Participants: Students of class 10th, 11th & 12th
Maximum entries: 1 per school
Maximum no. of participants: 2 per entry
Last date to register: 8th October 2021
No Registration fee will be charged.
Winner – Philips (OTG) Oven Toaster Griller
1st Runner-Up – Inalsa Air Fryer
2nd Runner-Up – Victorinox Chef’s Knife Set, Swiss Made
Boarding & Lodging will be arranged (if required) at the institute hostel on a twin-sharing basis at Rs. 2,500 per team.
(Friday) 9:00 am - 2:00 pm
Vedatya’s Chaupal International Conference | 2021
The conference under the aegis of Journal of services research
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
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
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.
Please submit the registration form below.
18 (Saturday) 10:00 am - 19 (Sunday) 5:30 pm
Garhi Bazidpur, Gurugram, Haryana 122102