Entrance Exam | Postgraduate
Entrance Exam | Undergraduate
Past and Future Events
Only Past Events
Only Future Events
ROUNDTABLE DISCUSSION ON ENTREPRENEURSHIP IN THE FOOD AND BEVERAGE DOMAIN The Food and beverage sector (F&B) is one of the most established businesses in the
ROUNDTABLE DISCUSSION ON ENTREPRENEURSHIP IN THE FOOD AND BEVERAGE DOMAIN
The Food and beverage sector (F&B) is one of the most established businesses in the hospitality industry. A recent study done by Farman Beig in 2021 suggests that the compound annual growth in the F&B industry is expected to grow at 10.8% by 2023. These figures entice a lot of individuals to take up
entrepreneurial role or are ready to invest in this domain, however, it might be very intimidating for an aspiring entrepreneur to move forward and take action in a hugely competitive market like F&B.
Over the last decade, the food and beverage industry has been developing at an extraordinary pace, and much of that growth is due to small businesses and new ventures. Thanks to technological developments in funding and e–commerce, entrepreneurs are entering the industry with huge success.
Though the markets look quite promising and lucrative but red-tapism in the governments’ rules & regulation makes things more complex. The Government’s initiative of boosting investment in start–ups with the slogan of ‘Ease of doing business in India’, somehow contradicts the same in reality.
The agenda of the roundtable conference would cover the following:
- The discussion probes the reality on the ground, through a round table discussion with all industry practitioners’ viewpoints.
- The discussion will also bring out the issues and challenges that are associated with those who would potentially want to explore the F&B space as an entrepreneur or investors.
- The discussion will also focus on the food aggregators who play a major role to bridge the gap between the customer and the service provider.
The research would be shared with the student to enhance their understanding in the subject domain.
Theme 1: The discussion would look into the best sustainable practices that the industry has adopted and their significance in India/Asian market.
Theme 2: The discussion would look at how hospitality education can contribute to a better sustainable future in terms of economic, social, and environmental sustainability.
Mr. Debpriya De
Vedatya offers internationally recognized undergraduate and postgraduate programs of study in the professional areas of hospitality management, culinary arts, design, and business management-related fields of study. The name Vedatya, which means “Source of Knowledge”, is derived from two separate Hindi words – “Ved” which means “Knowledge” and “Aditya” which means “Sun”. It reflects our core mission of providing students with quality education through a team of research-driven faculty and a world-class curriculum.
(Thursday) 10:00 am - 2:00 pm
Garhi Bazidpur, Gurugram, Haryana 122102
I. About the Event This October Vedatya is organizing five unique Competitions in the professional areas of Hospitality, Culinary and Design for School and college students interested in
I. About the Event
This October Vedatya is organizing five unique Competitions in the professional areas of Hospitality, Culinary and Design for School and college students interested in these domains. The specific competitions being organized are – Bartending and Mixology, Budding chef, E-waist sculpting, Draping, and Sandcastle competition.
II. About the Competitions & Workshops
The participants will have an opportunity to express their passion and interest in the professional areas of hospitality, Culinary, and Design.
Participating students can choose to express their interest and creativity by choosing any one of the below-listed competition formats being offered:
i. Bartending & Mixology Competition | School & College Students
If you are passionate about bartending and mixology, this is the opportunity to showcase your skills, knowledge, and flair. Each contestant will be required to prepare and present a selection of ‘two’ cocktails/ mocktails of choice for the judges to evaluate. One of these has to be from the classical grouping, while the other will represent your innovation.
ii. Budding Chef Competition | School & College Students
The Budding Chef Competition hosted by Vedatya has been a huge success with nearly 50 schools participating each year. In continuation with the same spirit, we are organizing a chef competition for school/college students and would like to invite your esteemed school/college to participate in the chef competition. Vedatya has nearly four-acre of fruit and vegetable farms dedicated to serving fresh, healthy, and sustainable produce. The farming initiative provides a platform to engage our students with concepts like Farm to Fork and sustainability in culinary arts.
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 all the students to demonstrate their skills, creativity and passion for a potential culinary / hospitality pathway.
Students / 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.
Participants will compete in the form of teams of two. The culinary competition will be run in two separate tracks, track 1 for school students and track 2 for college students. More details on the competition will be shared separately with registered contestants closer to date.
iii. “Digital Personalities in The Real World” – Sculptures from e-waste| School Students & College Students
We live in a digital world today. Most of our lives are spent interacting with digital media, characters and stories. However, we still exist in the real world. What if we can translate our digital thoughts into the real world? The competition is aimed at creating humanoid sculptures using e-waste. Contestants will plan, design, and create sculptures that resemble humanoids or creatures that are close to the idea of a human. The outcomes could be faces, torsos, or even full figures that create a character. They will then proceed to name these creations and tell a short story around the life of the character. There will
be no size restriction on the creations, but they should ideally be proportionate to the surrounding world. The work will be done in a span of three hours under the supervision and guidance of an expert. The judging will be done by an invited expert from the visual arts arena and will be followed by a short talk on the importance of art and creativity in daily life.
iv. “The Joy of Draping” – Innovative Body Adornment Through Draping of Cloth | School & College Students
Uncut cloth is a wonderful way to adorn our bodies. From Saris and Sarongs to Greek Gods and Goddesses, uncut cloth draped over our bodies have been a way to express ourselves and our social stature for centuries. Draping is a wonderfully creative way to express moods and feelings and gives tremendous flexibility for achieving varied results.
In this competition, participants will bring their own uncut cloth in the form of saris, yardage, turbans, dhoties, bedsheets, or any other long-form cloth and attempt to express their concept of adornment through draping. They will be allowed to use pins, hooks, or other means to hold the cloth together and create the desired effect. The focus will be on innovative ways of draping and will be supported by a story on the character surrounding the design. The contest will be judged by an expert from the fashion world and will be done through a ramp walk and show.
v. “Sandcastle Dreams” –Building your own dream castle | School & College Students
Sand is a versatile material. In various forms, sand or mud have been used since time immemorial by humans for creating everything from humble dwellings to castles and forts. Sandcastles have also always been a part of every child’s playtime and creates an intimate connection between body and mind, in a
In this competition, the teams will be given the challenge to create a sand castle of their dreams that they have to plan and execute in a span of three hours. The construction of the castle could use locally found materials as well as sand or mud. The contestants are free to imagine the form and structure of their
sandcastle, but with a sense of scale and proportion. They will be required to tell a story about their creation at the end. The ideation and creation of the sandcastle will be guided by an expert and will be judged by an invited expert from the visual arts arena.
Requirements and judging process
Compete and perform
The learners will compete individually in their chosen competition.
No restrictions on materials that are deployed. No resources will be made available by Vedatya. Participants are expected to bring their own materials.
No prepared artwork or design effort. The competition will require participants to develop/demonstrate their contributions in real-time.
The performance will be rated by experts. Exciting awards will be given to the winning team, each participant will also receive a certificate of participation from Vedatya.
III. Participation Dates
Competition Date: 11th October 2022
IV. Registration Fee
It is complementary.
V. Registration Contact Information
Please feel free to call us at 8595650943 , 9711310079 , 7042422389, 7042422358 to register for participation or email us at email@example.com for any further information.
VI. Fill the below form to register online:
(Tuesday) 10:00 am - 4:00 pm
Garhi Bazidpur, Gurugram, Haryana 122102
Vedatya’s Chaupal International Conference | 2022
The conference under the aegis of Journal of services research
(Opportunity to join the Conference in Online / Offline mode for paper presentation)
Vedatya Chaupal is the annual destination of our intellectual and academic odyssey every year. We (Academicians, Industry Practitioners, and students) gather to discuss and disseminate research and contemporary business trends impacting the education and training of our students. The conference welcomes applied, industry relevant research in areas of mutual interest. In keeping with tradition, we are meeting this year again with an opportunity for the participants to join the Conference in either Online or Offline mode. Research paper presentations, panel discussions and industry roundtables would be part of this year’s Chaupal.
CALL FOR PAPERS
Research/Papers focused on the below-mentioned tracks are invited for presentation at the conference.
Track 1 | High Impact Trends in Hospitality Industry
The pandemic and related socio-economic stress has made significant impact on hospitality sector. The industry has fought back with innovative responses to this extraordinary situation, found solutions to manage/ reduce costs on one hand and also made efforts to bring back demand. From offering patrons enticing options to bring them back into food and beverage outlets to assuring holiday goers that it is indeed safe to enjoy a hotel stay, the last two years have been about survival instincts.
The socio-cultural shift too has brought unique opportunities as well as changes. The popularity of staycations, focus on hygiene protocols, and contactless technologies – all now firmly embedded in the daily activities of hospitality businesses. Trends like consumer awareness of all things sustainable and healthy; focus on well-being has got hospitality businesses reconfigure their offerings. This track will welcome research on the high impact trends that are likely to define the hospitality sector in years to come.
Indicative themes for the track
- Bleisure travelers & hotel workspaces / traveling less (& Staycations)
- Social Media Marketing and distribution strategy
- Millennials and Solo travelers- new segment for hotels
- Customer Engagement through Social Media
- Holistic hospitality, health & well-being driven by back end integration initiatives
- Digitalized guest experiences / personalized experience, virtual & augmented reality
- Role Data Analytics in Food and Beverage RM
- Changing roles of senior leadership in the post-Covid decade
- Asset management strategy to protect returns
- Changing dynamics of the Hospitality Industry
Track 2 | Emerging Trends in Culinary Industry
In the broader spectrum of the hospitality industry, the culinary segment has been able to carve a niche in terms of popularity and growth. The market share of food and beverage in the hospitality industry has increased significantly.
The growth is witnessed not only in the F&B outlets within hotels but, the standalone restaurants, food kiosks; bakery & pastry houses etc. have also contributed significantly. The other verticals that have shown growth are culinary research and development in the FMCG segment, increasing use of technology in food production and packaging, exploring artificial intelligence for its incorporation and acceptance, satellite kitchens etc.
On one hand, technology is playing an integral part in increasing productivity, on the hand, people are trying to slow down the pace of life, especially post covid 19, with trends like vegan food, vegetarian diets, spa cuisines, seasonal and regional produce, going native, Saatvik food etc. are gaining popularity.
This track would be looking at the latest and future trends that will impact the future of the culinary industry, it is expected to focus on the technology, food trends, future of food, future of employment, etc. but is not limited to above only, other relevant aspects around the broader theme can be explored by researchers.
Indicative themes for the track.
- Empowering chefs for the upliftment of regional communities and betterment of the local economy
- Food entrepreneurs and their contribution to countries’ economic growth
- Role of technology in optimising food and beverage revenue, profit and operational cost
- Can artificial intelligence be an integral part of culinary operation
- Increasing numbers of women’s employability in the culinary domain of the hospitality industry
- Finding work like balance in the culinary domain of the hospitality sector
- The impact of Innovation and competitive pressure on regional and global cuisines
- The commercial viability of seasonal and regional food in high-end hotels and restaurants
- Backward integration and culinary education
- Online culinary education; issues, challenges and the way forward
Track 3 | Advances in Management and Technology
A global health crisis has emerged following the Covid 19 pandemic, and no industry is excluded from being affected. Apart from affecting the daily lives, Covid 19 has severely affected the global economy as well. Industries have responded in an innovative way to this unusual situation and companies from all sectors and regions have undergone substantial changes in the past few months as a result of the Covid 19 crisis. In the new McKinsey Global Survey, companies were found to be speeding up digitization across their supply chains
and customer interactions in recognition that new approaches are necessary for businesses to remain competitive in these challenging times.
As part of this track, we will examine the latest and future trends that will impact the future of the business across sectors; some of the themes covered in this track include technology, workforce management, data analytics, quality management, digital innovations, sustainable practices, corporate responsibility etc. Researchers can explore other relevant aspects of the broader theme in addition to those mentioned below.
Indicative themes for the track.
- Managing Multicultural workforce
- Re-skilling workforce and evolving technology
- Innovative methods in Business data analytics
- Data Driven Quality Management
- Digital Innovations in Business and Economy
- Sustainable Finance and Practices
- Corporate Responsibility Ethics and Accountability
- Industrial Revolution 5.0
- Social Entrepreneurship
- Resource Mobilization and Sustainable Development
Abstract Submission | 30th September 2022
Paper Submission | 31st October 2022
Feedback on Papers | 10th November 2022
Submission of Revised Papers | 20th November 2022
Paper Presentation(s) | 8th & 9th December , 2022
The length of each paper should be about 5000-8000 words. It should be sent as a word file with double spacing. Abstracts should be about 300-500 words.
Submit your abstract/paper at firstname.lastname@example.org
Please submit the registration form below.
8 (Thursday) 10:00 am - 9 (Friday) 5:30 pm
Garhi Bazidpur, Gurugram, Haryana 122102