Sanjay Sharma-176-196.jpg

Sanjay Sharma

Associate Professor

  • MBA, Birmingham City, UK
  • Degree in Hotel Management, IHM, Lucknow
  • Certificate of Teaching in Higher Education, Oxford Brookes University, UK

Recent Publications

  • Munjal, S., Sharma, S. and Menon, P. (2016). Moving towards 'Slow Food', the new frontier of culinary innovation in India: The Vedatya Experience, Worldwide Hospitality and Tourism Themes, Emerald group publishing limited, Vol. 8, No. 5.
  • Sharma, Sanjay. (2014) Sustainable Culinary Practices', Jauhari, V. (eds), Managing Sustainability in the Hospitality and Tourism Industry, New York, Springer.
  • Sharma, Sanjay and Munjal, Sandeep (2013), Culinary Heritage: A potential socio economic value driver: The Chandni Chowk Experience: research paper presented at International conference on services management at Cyprus.
  • Sharma, Sanjay (2012), Gastronomic Tourism in Old Delhi, CONTEXT: Built, Living and Natural, Volume 9, Issue 2, Autumn-Winter 2012.
  • Munjal, Sandeep and Sharma, Sanjay (2012), Applying innovative food cost management practices in inflationary times: Indian budget restaurant segment experiences, Worldwide Hospitality and Tourism Themes, Emerald group publishing limited, Vol. 4, No. 5.
  • One of the pictures from the published article was selected to be the cover page of CONTEXT: Built, Living and Natural, Volume 9, Issue 2, Autumn-Winter 2012