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The Handmade Ravioli Workshop, conducted on 17 August 2026 at 10:30 IST, was an experiential culinary learning activity designed to introduce participants to the art and techniques of preparing authentic Italian ravioli from scratch. The session provided students with an opportunity to learn directly through demonstration, guided practice, and hands-on participation.

The workshop commenced with an introduction to Italian cuisine and handmade pasta, followed by an expert demonstration by Chef Nitin, Italian Sous Chef, Bella Cucina, Le Méridien, Gurugram. The chef explained the essential ingredients, preparation methods, dough consistency, and basic principles of making fresh pasta. The session was structured around three key stages: Roll, Fill, and Fold. Participants first learned how to roll and stretch pasta dough to achieve the required thickness. This was followed by preparing and placing the filling carefully to ensure proper portioning and consistency. The final stage focused on folding and sealing the ravioli, with emphasis on technique, shape, presentation, and preventing the filling from escaping during cooking. Throughout the workshop, students actively participated in the preparation process under the guidance of the chef. The interactive format encouraged them to observe, practice, ask questions, troubleshoot common challenges, and refine their culinary techniques. The workshop concluded with participants completing their handmade ravioli and reflecting on the techniques learned during the session. Overall, the event successfully combined industry expertise, experiential learning, creativity, and practical skill development, enabling students to strengthen their understanding of Italian culinary practices while gaining confidence in professional pasta-making techniques.

The Outcome of this session:-

  • Students recalled key ingredients, tools, terminology, and basic principles associated with authentic Italian pasta-making.
  • Students explained the processes involved in preparing, filling, shaping, and sealing handmade ravioli.
  • Students applied professional culinary techniques through hands-on practice of the “Roll, Fill & Fold” process.
  • Students analyzed dough consistency, filling proportions, shaping techniques, and presentation to identify areas for improvement.
  • Students evaluated their finished ravioli based on texture, appearance, consistency, and overall preparation quality.
  • Students created handmade ravioli from scratch, demonstrating creativity, precision, and culinary craftsmanship.
  • The interactive workshop encouraged students to communicate, share observations, and learn collaboratively under expert guidance.

The Confidence Code was an engaging personality development and professional grooming session organized at VATEL Epicure, Sushant University, on 12 August 2026 at 11:00 AM IST. The session was conducted by Ms. Pooja Raghuvanshi, Founder, Quintessential Image Management, with the objective of helping students understand the importance of confidence, personal image, communication, and professional presence. The event commenced with a welcome and introduction to the theme, “Unlock Your Potential. Own Your Presence.” The speaker highlighted how confidence plays an important role in academic, personal, and professional success. The session followed an interactive and practical approach rather than being limited to a conventional lecture. Students were encouraged to reflect on their individual personalities, strengths, communication styles, and areas requiring improvement. The session covered important aspects of self-awareness, body language, personal presentation, communication, first impressions, and professional image management. Practical examples and relatable situations helped students understand how small changes in posture, appearance, communication, and behavior can influence how they are perceived by others. The interactive flow included discussions, observations, examples, and student participation, enabling learners to connect the concepts with real-life situations such as interviews, presentations, workplace interactions, and networking. Students were encouraged to identify their authentic strengths while developing a more confident and professional approach to self-presentation. The session concluded with key reflections on knowing oneself, owning one’s voice, and leading with confidence. Overall, the event provided students with valuable insights and practical guidance for developing a positive personal identity and creating a confident professional presence.

The Outcome of this session:-

    •Students developed a deeper understanding of self-confidence, self-awareness, professional image, communication, and personal presentation.
  • The session enabled students to analyse their own strengths, personality traits, communication patterns, and areas requiring improvement.
  • Students were encouraged to evaluate their personal image and professional behaviour and identify strategies for continuous improvement.
  • The event strengthened essential soft skills and employability competencies, particularly relevant to hospitality, tourism, and service-sector careers.
  • Students gained greater awareness of the importance of first impressions, professional etiquette, confidence, and workplace presence.
  • The interactive format encouraged students to participate, reflect, communicate, and learn through practical examples, making the session more learner-centered.

“Hospitality Unplugged – Insights. Inspiration. Impact.” was an industry-interaction session organized by VATEL Hotel & Tourism Business School, Sushant University, on 12 August 2026 at 13:45 IST at VATEL Epicure. The session featured Ms. Poulomi Bhattacharya, Director – People and Culture, Accor, as the distinguished industry expert. The event was designed as an engaging platform for students to gain authentic industry perspectives and understand the people, purpose, and passion that shape the hospitality sector. The session commenced with a formal welcome and introduction of the guest speaker, followed by an overview of her professional journey and experience in the hospitality industry. The core session followed an interactive and conversational format rather than a conventional lecture. Ms. Bhattacharya shared valuable insights into hospitality careers, leadership, organizational culture, people management, professional growth, and the importance of creating meaningful guest and employee experiences. Students were encouraged to actively participate, ask questions, and relate the discussion to their own academic learning and career aspirations. A key highlight was the real-world perspective provided by the industry expert, enabling students to understand the expectations, challenges, and opportunities associated with working in the hospitality sector. The discussion also emphasized the significance of empathy, professionalism, adaptability, communication, and a people-centric approach in building successful hospitality careers. The session concluded with an engaging question-and-answer interaction, where students clarified their doubts and sought career-related guidance. The event ended with a formal vote of thanks, expressing appreciation to Ms. Bhattacharya for sharing her expertise and inspiring the students. Overall, Hospitality Unplugged successfully connected classroom learning with industry experience and encouraged students to think beyond conventional career paths while developing a purposeful, professional, and future-ready outlook.

The Outcome of this session:-

    • Students understood the importance of people, culture, leadership, and service excellence in the hospitality industry.
    • Students applied classroom concepts to real-world hospitality practices through industry-based examples and discussions.
    • Students analyzed current industry expectations, career challenges, and the skills required for professional growth.
    • Students evaluated different career pathways and identified the professional competencies needed to succeed in the hospitality sector.
    • The event strengthened the connection between academic learning and contemporary industry practices through direct interaction with an Accor industry leader.
    • The interactive Q&A encouraged students to communicate confidently, ask relevant questions, and engage in professional dialogue.
    • Students gained greater appreciation of empathy, teamwork, adaptability, professionalism, and a people-centric approach as essential values in hospitality.

The session “Think, Build, Launch – From Ideas to Impact” was conducted to inspire students to develop an entrepreneurial mindset and understand the journey of transforming innovative ideas into meaningful ventures. The session was led by Dr. Paramjit Lamba, Director – Ventures & Consultancy, and provided students with practical insights into innovation, entrepreneurship, strategic thinking, and execution. The event commenced with a brief introduction to the theme and the importance of thinking creatively, identifying opportunities, and developing solutions to real-world problems. The speaker then engaged the students through an interactive discussion on how successful ventures originate from ideas and how those ideas can be developed into sustainable and impactful initiatives. The session followed a structured flow covering three key stages: Think, Build, and Launch. During the “Think” phase, students were encouraged to identify problems, explore opportunities, challenge conventional approaches, and generate innovative ideas. The “Build” phase focused on converting ideas into practical solutions by considering feasibility, resources, strategy, teamwork, and value creation. In the “Launch” phase, students were introduced to the importance of execution, market readiness, communication, risk management, and continuous improvement. Interactive discussions and real-life entrepreneurial perspectives encouraged students to participate actively, share their ideas, and critically examine different approaches to innovation and venture creation. The session also emphasized vision, strategy, and execution as essential elements for achieving entrepreneurial goals. The event concluded with an inspiring message encouraging students to take initiative, embrace challenges, and confidently transform their ideas into action. Overall, the session provided a valuable platform for students to understand entrepreneurial processes, apply creative thinking, analyze opportunities, and develop innovative solutions, thereby strengthening their readiness to become future leaders and entrepreneurs.

The Outcome of this session:-

  • Students developed a stronger understanding of entrepreneurship, innovation, opportunity identification, and the process of converting ideas into impactful ventures.
  • Students were encouraged to apply creative thinking, entrepreneurial concepts, and strategic approaches to potential real-world business situations.
  • The session enabled students to analyze business ideas, market opportunities, challenges, resources, and the practical requirements for successful execution.
  • Students learned to evaluate the feasibility, relevance, potential impact, and sustainability of innovative ideas before moving towards implementation.
  • The session strengthened students’ confidence, decision-making abilities, problem-solving skills, and readiness to take initiative.
  • Interaction with an experienced professional provided students with practical industry perspectives beyond conventional classroom learning.
  • The session encouraged students to connect innovative ideas with real-world problems and consider how their solutions can generate social, economic, and professional impact.

The Alumni Connect – “Career Decoded with Alumni” was organized by the VATEL Hotel & Tourism Business School, Sushant University, as an interactive platform to connect current students with successful alumni from the hospitality and entrepreneurial sectors. The event focused on providing students with authentic industry perspectives, career guidance, and practical insights into professional growth. The session commenced with a warm welcome to the alumni and students, followed by an introduction highlighting the purpose of the Alumni Connect initiative. The alumni speakers shared their personal career journeys, discussing their academic experiences, transition from university to the workplace, early career challenges, achievements, and key milestones. The central activity was an interactive alumni interaction, where students learned about diverse career pathways within hospitality and related sectors. Alumni representatives from DLF Hospitality, Crowne Plaza Rohini, and entrepreneurship shared practical experiences related to workplace expectations, professional skills, career progression, networking, leadership, and adapting to industry challenges. A dedicated question-and-answer session provided students with an opportunity to interact directly with the speakers. Students asked questions regarding career choices, internships, industry expectations, skill development, and strategies for building successful careers. The alumni responded with practical advice and encouraged students to remain adaptable, continuously upgrade their skills, and make informed career decisions. The event concluded with a reflection and networking interaction, allowing students to connect informally with the alumni and seek further guidance. The overall structure—welcome and introduction, alumni journeys, career insights, interactive discussion, Q&A, and networking—created an engaging learning experience.

The Outcome of this session:-

  • Students recalled key concepts related to hospitality careers, professional roles, and industry expectations through alumni experiences.
  • Students gained a better understanding of diverse career pathways, workplace challenges, and the skills required for professional growth.
  • Students were encouraged to apply alumni advice to their career planning, internships, skill development, and professional preparation.
  • Students analyzed different career journeys and identified how education, experience, networking, and continuous learning contribute to career progression.
  • Students evaluated various career opportunities and reflected on the suitability of different professional pathways based on their interests and strengths.
  • The event developed students’ communication, confidence, networking, and decision-making skills through direct interaction with industry professionals and alumni.
  • The initiative strengthened student–alumni engagement, creating opportunities for mentorship, knowledge sharing, and continued professional networking.
  • Real-life success stories motivated students to become more proactive, adaptable, and committed to achieving their long-term career aspirations.

VATEL Hotel & Tourism Business School proudly hosted Alma Connect 2026—a dynamic platform where accomplished alumni returned to inspire, guide, and empower the next generation of hospitality leaders on 1st May 2026 at Vatel Epicure for BHM students. The event aimed to bridge the gap between current students and accomplished alumni, offering valuable industry insights and career guidance.

The session featured distinguished alumni from various batches who have carved remarkable paths in their respective fields. Among them was Tarun Sukhwani (Batch 2017–20), an entrepreneur running a successful chain of restaurants under the brand “Ô Frenchy.” He shared his journey in the hospitality industry, emphasizing innovation, consistency, and customer experience.

Hardik Grover(Batch2015–18), founder of “Hardik Entertainments,” an event management company, highlighted the dynamic nature of the events industry and the importance of creativity, networking, and adaptability. Rishabh Haldule (Batch 2016–19), currently working as Manager – Facilities at Ashiana Housing Ltd., provided insights into corporate operations and the diverse opportunities available beyond traditional hospitality roles.

Additionally, Yash Verma (Batch 2016–19, Assistant Manager at Wipro, shared his transition into the corporate sector, encouraging students to develop versatile skills and remain open to evolving career paths.

The interactive session allowed students to engage directly with the alumni, ask questions, and gain practical knowledge about industry expectations. The event proved to be highly inspiring and informative, motivating students to pursue their ambitions with clarity and confidence. Overall, Alma Connect was a successful initiative that strengthened alumni relations and provided meaningful exposure to the students.

VATEL Hotel & Tourism Business School, successfully organized an engaging session on the cross-cutting issue of Gender Sensitization titled “When Roles Reverse, Perspectives Emerge.” Held on 28th April 2026 at the VATEL Lounge, the event brought together students to explore the importance of empathy, equality, and mutual respect in today’s evolving social and professional landscape. The session was designed as an interactive role-reversal activity, encouraging participants to step into each other’s shoes and experience situations from a different gender perspective. Through thought-provoking scenarios and discussions, students were able to challenge stereotypes, question deep-rooted biases, and better understand the significance of inclusivity in everyday life. The initiative aimed not only to raise awareness but also to instill a sense of responsibility among young individuals to contribute towards building a more equitable society. Participants actively engaged in conversations around workplace ethics, social expectations, and gender roles, making the session both insightful and impactful. The event highlighted how experiential learning can be a powerful tool in addressing sensitive issues like gender bias. By reversing roles, students gained new perspectives that encouraged open-mindedness and respect for diversity. Overall, the session was a meaningful step towards fostering a culture of sensitivity and inclusiveness within the academic environment. It reinforced the idea that real change begins with understanding—and that when perspectives shift, progress naturally follows.

VATEL Hotel & Tourism Business School, successfully organized an engaging and thought-provoking “Cross Cutting Issue Quiz on Professional Ethics” on 27 April 2026 at VATEL Epicure. Centered around the theme “Choose Right, Lead Bright,” the event aimed to enhance ethical awareness and decision-making skills among students in a dynamic and interactive format. The quiz brought together enthusiastic participants who showcased their understanding of professional ethics, moral reasoning, and real-world ethical dilemmas. Through multiple rounds, students were challenged to think critically, respond responsibly, and apply ethical principles to practical scenarios commonly encountered in professional environments. The event not only tested knowledge but also encouraged meaningful discussions on integrity, accountability, and ethical leadership. The initiative reinforced the institution’s commitment to nurturing responsible future leaders who prioritize ethical values in decision-making. Overall, the event was a great success, leaving participants inspired to uphold integrity and lead with confidence and clarity. Such initiatives continue to strengthen the culture of ethical awareness and holistic development at Sushant University, preparing students to face real-world challenges with wisdom and responsibility.

On 22nd April 2026, Sushant University, Gurugram, in collaboration with VATEL – Hotel & Tourism Business School, successfully organized an insightful training session on Customer Delight. The session was conducted by Mr. Vijay Wanchoo, Principal Consultant and Owner of V. W. Hospitality, a distinguished industry expert with extensive experience in the hospitality sector. The session focused on the evolving dynamics of guest expectations and the importance of exceeding them through personalized and thoughtful service. Mr. Wanchoo shared valuable industry insights, emphasizing that customer delight goes beyond mere satisfaction and lies in creating memorable and emotionally engaging experiences. Key highlights of the session included understanding guest experience management, achieving service excellence, building lasting customer relationships, and designing memorable service encounters. Through real-life examples and interactive discussions, students were exposed to practical approaches that can be implemented in real-world hospitality scenarios. The session also underscored the significance of empathy, attention to detail, and proactive service in establishing a strong brand reputation. Participants actively engaged in discussions, making the session both dynamic and impactful.

Overall, the training session proved to be a valuable learning experience, bridging the gap between academic knowledge and industry practices. It left the students inspired and better equipped with the skills and mindset required to excel in the hospitality industry and deliver exceptional customer experiences. .

The theme lunch titled “The Biryani Exchange” was successfully organised on 22 April 2026 at Vatel Epicure, Sushant University. The event was conceptualized to celebrate the rich culinary heritage of biryani while providing students with practical exposure to menu planning, food production, service execution, and teamwork in a real-time hospitality setting.

The highlight of the event was a thoughtfully curated menu that revolved around both vegetarian and non-vegetarian variations of biryani. The menu included Veg Biryani and Non-Veg Biryani, complemented by traditional accompaniments such as Salan, Raita, and a classic dessert, Phirni. Each dish was prepared with careful attention to authenticity, flavor balance, and presentation, reflecting the diverse regional influences associated with biryani across India.

The event witnessed enthusiastic participation from both faculty members and students. Students were actively involved in all aspects of the event, including pre-preparation, cooking, plating, and service. The production team focused on maintaining quality standards, hygiene, and consistency in taste. Special emphasis was laid on the layering technique and cooking process of biryani to ensure authentic aroma and texture. The accompaniments, particularly the salan and raita, were prepared to perfectly complement the richness of the biryani, while the phirni provided a refreshing and satisfying conclusion to the meal.

The service team ensured that guests were attended to with courtesy and efficiency. Proper table setup, timely service, and guest interaction reflected the students’ understanding of hospitality etiquette and service standards. Faculty members also actively participated by mentoring students throughout the event and engaging with guests to enhance the overall dining experience.

The theme lunch received positive feedback from attendees, who appreciated the quality of food, presentation, and overall ambiance. The event successfully met its objective of blending academic learning with practical application, offering students an opportunity to showcase their culinary and service skills in a professional environment.

On 24th March 2026, the students and faculty of Vatel Hotel and Tourism Business School (VHTBS) organized a successful theme lunch titled 'Satvik Bite 2.0' The event was designed to showcase the principles of Satvik cuisine (NAVRATRE) —focusing on pure, essential, and natural foods that promote health, serenity, and mental clarity. This initiative aligns with the school's dedication to nurturing socially responsible professionals who are mindful of health trends and ethical culinary practices.

Students of hospitality showcased their culinary skills by preparing a wide range of innovative satvik dishes, adhering to traditional dietary restrictions such as the exclusion of onion, garlic, and grains. The event provided a platform for experiential learning, creativity, and teamwork, while also promoting awareness of cultural and religious food practices.

Event Highlights

    The lunch served as a practical application of hospitality management, covering everything from menu planning to service excellence.
  • • Thematic Ambience: The venue was transformed to reflect a tranquil and natural environment, emphasizing the "Satvik" lifestyle.
  • • Culinary Innovation: The menu featured innovative interpretations of traditional ingredients. Key elements included:
  • o Nutrient-rich grain-based dishes.
  • o Plant-based alternatives and "clean" snacks.
  • • Sustainability Focus: In line with contemporary sustainability and health trends, the event minimized waste and prioritized local, seasonal produce.

The event was successfully conducted with active participation from students and faculty. The kitchen team ensured hygiene and adherence to satvik cooking norms, while the service team managed guest interactions efficiently. The ambience was enhanced with traditional décor, creating a festive and welcoming environment.

    The Outcome of this session:-
  • • Hands-on experience in theme-based menu planning and execution.
  • • Understanding of dietary restrictions and alternative ingredients.
  • • Development of teamwork, coordination, and time management skills.
  • • Improved knowledge of Indian festive cuisine and presentation techniques.

Sushant University continues to take progressive strides in integrating technology with education through its insightful session titled “AI That Works for You – AI-Powered Hospitality: Tools, Trends & Transformation.” This thoughtfully curated session, organized by the AI Task Force at Sushant University, reflects the institution’s commitment to equipping students with future-ready skills in an increasingly digital world. Scheduled for Friday, March 27, 2026, at the Centre of Excellence in AI, the session is specifically designed for students of VATEL Hotel School.

The initiative highlights the growing relevance of Artificial Intelligence in the hospitality industry and aims to bridge the gap between academic learning and industry advancements. The hospitality sector is undergoing a significant transformation, driven by the adoption of AI technologies. From personalized guest experiences and predictive analytics to automated customer service and smart resource management, AI is reshaping how hotels and tourism businesses operate. The session features Dr. Nitin Malik, Chair of the AI Task Force and Dean of the School of Engineering at Sushant University, as the resource person. With his extensive expertise in artificial intelligence and its practical applications, Dr. Malik brings valuable insights into how AI tools and innovations can be effectively leveraged in the hospitality sector. His guidance is expected to inspire students to think critically about the intersection of technology and service excellence.

    The Outcome of this session:-
  • Understand the role of Artificial Intelligence in transforming hospitality operations and guest experiences.
  • Analyze various AI tools and emerging trends applicable to the hospitality industry.
  • Apply AI concepts to improve decision-making, efficiency, and service quality in hospitality settings.

The Parent-Teacher Meeting (PTM) for the students of Vatel Epicure, Sushant University, was successfully conducted on 27 March 2026 from 2:00 PM to 4:00 PM. The meeting served as an important platform to foster communication between faculty members and parents, ensuring a collaborative approach towards the academic and professional development of students.

The session commenced with a warm welcome extended to all parents by the faculty members. The objective of the meeting was clearly outlined, emphasizing the importance of parental involvement in enhancing student performance, discipline, and overall growth in the hospitality field. Faculty members highlighted the unique pedagogy of Vatel, which integrates theoretical learning with practical exposure, preparing students for the dynamic hospitality industry. During the meeting, individual interactions between parents and faculty were conducted. Detailed feedback regarding students’ academic performance, practical skills, attendance, discipline, and participation in co-curricular activities was shared. Special emphasis was given to kitchen practicals, service training, grooming standards, and professional etiquette, which are crucial components of hospitality education. Faculty members also discussed students’ strengths and identified areas where improvement was needed. Parents were encouraged to share their observations and concerns regarding their wards. This two-way communication helped in understanding the students’ behavior both at home and at the university. Several parents appreciated the structured curriculum, industry exposure, and practical training opportunities provided by the institution. They also acknowledged the efforts of faculty members in mentoring students and guiding them towards career readiness.

In addition, guidance was provided on how parents can support their children in managing time effectively, maintaining a balance between academics and practical training, and developing a professional attitude. The PTM concluded on a positive note, with parents expressing satisfaction with the institution’s efforts and commitment towards student development. The faculty appreciated the active participation of parents and reiterated their dedication to providing quality education and continuous support to students.

Overall, the Parent-Teacher Meeting proved to be a productive and insightful session, strengthening the bond between parents and the institution. It reinforced the shared responsibility of nurturing students into competent hospitality professionals equipped with the necessary skills, knowledge, and values.

On 25 March 2026, the students of Bachelor of Hotel Management (BHM) from VHTBS, Sushant University, organized a meaningful visit to Goonj, a well-known non-governmental organization based in Gurugram. The purpose of the visit was to contribute towards a social cause by donating clothes, shoes, books, and stationery items for underprivileged communities living in rural and disaster-affected areas across India.

The initiative was planned as part of the students’ commitment to social responsibility and community engagement. Prior to the visit, students actively participated in a donation drive within the university campus. Collection boxes were placed at designated areas, encouraging students, faculty members, and staff to contribute usable items. The response was overwhelming, resulting in the collection of a significant quantity of materials, including neatly packed clothes, footwear, educational books, notebooks, and other essential stationery items.

During the visit, the students actively participated in the segregation process under the supervision of the Goonj staff. This hands-on experience allowed them to understand the operational aspects of managing donations and reinforced the value of teamwork, discipline, and attention to detail. It also gave them a deeper appreciation of the efforts required to bridge the gap between surplus and scarcity. The interaction with the NGO representatives was highly insightful. Students engaged in discussions about sustainable development, waste management, and the role of youth in social change. They gained awareness about the challenges faced by underprivileged communities, especially in rural and disaster-prone regions, and the importance of consistent support rather than one-time contributions. The visit proved to be an enriching learning experience beyond academic knowledge. It instilled a sense of empathy, responsibility, and civic awareness among the students. It also aligned with the values of the hospitality industry, which emphasizes care, service, and community welfare. Such initiatives help students develop a holistic perspective, preparing them not only as professionals but also as socially conscious individuals.

On 12 March 2026, the students and faculty members of Vatel Hotel & Tourism Business School (VHTBS) participated in an educational visit to AAHAR – The International Food & Hospitality Fair, one of the largest food and hospitality trade fairs in India. The event was organized at Pragati Maidan and brought together professionals, manufacturers, suppliers, and innovators from across the hospitality and food service industry. The visit aimed to provide VHTBS students with practical exposure to the latest trends, technologies, and innovations in the food, beverage, bakery, kitchen equipment, and hospitality sectors. During the exhibition, students explored various stalls showcasing modern kitchen equipment, bakery ingredients, gourmet food products, packaging solutions, and hospitality technology. They also had the opportunity to observe live demonstrations by industry experts, which enhanced their understanding of contemporary culinary techniques and food production methods. Interactions with exhibitors and professionals allowed students to gain valuable insights into industry standards, emerging trends, and career opportunities in the hospitality sector.

The visit proved to be highly beneficial for the students as it bridged the gap between classroom learning and real-world industry practices. It helped them understand the scale and diversity of the hospitality industry and encouraged them to explore innovation and entrepreneurship within the field. Overall, the educational visit to AAHAR 2026 was an enriching experience for the students of VHTBS. Such industry visits play an important role in enhancing practical knowledge, professional exposure, and networking opportunities for hospitality management students.

On 25th February 2026, students of Sushant University embarked on an enriching experiential learning visit to Lohagarh Farms, Gurugram. Organized by VATEL – Hotel & Tourism Business School, the visit was thoughtfully designed to bridge the gap between theoretical classroom learning and real-world practical exposure. The initiative reflected the university’s commitment to holistic education, where knowledge is not only taught but lived and experienced. Lohagarh Farms, known for its authentic rural ambience and immersive cultural environment, provided the perfect setting for this academic excursion. The visit was centered on the philosophy, “From Classroom to Countryside – Learning the Real Way,” emphasizing experiential learning beyond textbooks. For students pursuing hospitality, tourism, and business studies, such exposure is invaluable in understanding rural tourism, sustainable practices, guest engagement strategies, and traditional Indian hospitality models. Upon arrival, students were welcomed with traditional hospitality that showcased the warmth and simplicity of rural Indian culture. The rustic architecture, traditional décor, and countryside setting immediately set the tone for a day filled with learning and exploration. The farm's infrastructure offered a live case study in rural tourism operations, including resource management, event hosting, local employment generation, and cultural preservation. The visit included interactive sessions where students observed operational aspects such as guest handling, activity management, event coordination, and food service operations. Lohagarh Farms serves as a model for experiential tourism, blending entertainment with education. Students had the opportunity to analyse how rural tourism destinations create value propositions for urban visitors seeking cultural authenticity and recreational experiences.

The theme lunch “Pahadon Ki Thali” was successfully organized on 24th February 2026 at Vatel Hotel & Tourism Business School, celebrating the rich culinary heritage of the North Indian Himalayan regions. The event was conceptualized to showcase the authentic flavors, traditional cooking techniques, and cultural essence of the pahadi communities from states such as Uttarakhand, Himachal Pradesh, Jammu & Kashmir, North Regions of India

The specially curated thali reflected the simplicity, nutrition, and earthy taste that define mountain cuisine. The menu featured traditional dishes like Siddu, Gahat (Kulath) Dal, Bhatt ki Churkani, Mandwe ke Momos and traditional rice preparations. Freshly prepared chutneys made from bhang seeds and local herbs added distinctive regional flavors which enhanced the authenticity of the dining experience.

The ambiance was thoughtfully designed to reflect pahadi culture, with rustic décor elements, traditional music, and staff dressed in regional attire. Students actively participated in menu planning, food production, service, and guest interaction, thereby gaining practical exposure to regional Indian cuisine and themed event management.

“Pahadon Ki Thali” not only promoted regional gastronomy but also emphasized sustainability, local ingredients, and farm-to-table practices commonly followed in hill communities. The event was highly appreciated by faculty and guests for its authenticity, presentation, and cultural representation. It served as an enriching experiential learning platform for students while celebrating the vibrant culinary diversity of North India’s mountainous regions.

Vatel Hotel & Tourism Business School, in collaboration with Le Meridien Hotel, Gurugram, successfully organized a comprehensive Fire Safety & Emergency Preparedness Workshop on 23 February 2026 at 11:00 AM onwards. The workshop was designed to equip hospitality students with critical knowledge and practical insights into fire prevention, risk management, and emergency response systems within hotel and hospitality operations.

The hospitality industry operates round-the-clock and caters to large volumes of guests, making safety and emergency preparedness a top operational priority. Recognizing this responsibility, the workshop aimed to bridge the gap between theoretical classroom learning and real-time industry practices. Students of first and second year actively participated in the session, gaining exposure to professional safety protocols implemented in a luxury hotel environment. The session was led by experienced safety professionals and the engineering team of Le Meridien Hotel, Gurugram. The experts provided an in-depth understanding of fire hazards commonly found in hospitality establishments, including risks in kitchens, electrical systems, housekeeping areas, banquets, and guest floors. The speakers elaborated on fire classifications, use of different types of fire extinguishers, sprinkler systems, smoke detectors, alarm mechanisms, evacuation procedures, and emergency coordination strategies. One of the key highlights of the workshop was the practical demonstration of fire-fighting equipment and evacuation drills. Students were shown how to handle fire extinguishers correctly using the PASS technique (Pull, Aim, Squeeze, Sweep). The demonstration enhanced their confidence and prepared them to respond calmly and effectively during emergency situations.

On the auspicious occasion of Basant Panchami, VATEL School, Sushant University, organized Patangbaazi 2026 – Sustainable Skies, a culturally enriching event aimed at fostering traditional values while promoting environmental responsibility and community engagement. The celebration was conceptualized to integrate cultural heritage with contemporary sustainability practices, aligning with the university’s broader commitment to holistic education and social responsibility. Patangbaazi, traditionally associated with the onset of spring, symbolizes renewal, optimism, and collective joy. Recognizing its cultural significance, VATEL School curated this event to encourage participatory learning beyond the classroom. The central theme, “Sustainable Skies,” highlighted the importance of eco-conscious behavior and responsible festivity. Emphasis was placed on the use of environmentally friendly kites and safe materials, thereby raising awareness among participants regarding sustainable practices and environmental preservation. The event was held on 29th January 2026 at the University Ground from 03:00 PM to 04:00 PM and witnessed enthusiastic participation from students, faculty members, and staff. The gathering created a vibrant and inclusive atmosphere characterized by cultural expression, teamwork, and shared responsibility. Through this initiative, VATEL School reaffirmed its dedication to nurturing socially responsible professionals who are mindful of environmental challenges and ethical practices. The event successfully reinforced the idea that cultural celebrations can be conducted in a manner that respects ecological balance while preserving tradition. Overall, Patangbaazi 2026 – Sustainable Skies emerged as a meaningful academic and cultural intervention, reflecting the institution’s vision of promoting sustainability, inclusivity, and value-based education.

Unnat Bharat Abhiyan (UBA) is a flagship programme of the Government of India aimed at connecting higher educational institutions with rural communities to address local development challenges through participatory approaches. In continuation of its commitment towards rural development and community engagement, Sushant University organized a UBA activity on 2oth November 2025 focusing on sanitation and cleanliness in its adopted village Turkapur, Gurugram through a Dustbin Donation Drive & waste segregation workshop by students of VHTBS under the guidance of Prof. Saif Anjum of VHTBS. The Objective of the Activity is to promote cleanliness and hygienic practices in the adopted village & to create awareness about proper waste disposal and solid waste management to support the Swachh Bharat Mission through community-level intervention where students of VHTBS encouraged the villagers to adopt sustainable cleanliness habits. Dustbins were distributed at strategic locations such as streets, community gathering areas, and near households to facilitate easy and responsible disposal of waste. The initiative was supported by faculty members, student volunteers, and local representatives Sarpanh of Turkapur village. Prior to the distribution, an interaction session was conducted to educate villagers like Importance of cleanliness and sanitation, Health hazards caused by improper waste disposal Segregation of biodegradable and non-biodegradable waste Student volunteers actively participated in the distribution process and engaged with villagers to reinforce the message of environmental responsibility..

VATEL Hotel & Tourism Business School, Sushant University, Gurugram, successfully organized a Quality Improvement Programme (QIP) on Emotional Intelligence on 11th December 2025 at VATEL Epicure. The programme, themed “Teach the mind, nurture the heart – EQ for educators”, aimed to emphasize the critical role of emotional intelligence in effective teaching, leadership, and professional development in higher education. The session was conducted by two distinguished resource persons, Ms. Prerna Pradhan, Partner at Finerr Side Training & Consulting LLP and an Executive Coach and Image Consultant, and Col Prem Prakash, SM (Retd.), Partner at Finerr Side Training & Consulting LLP and a CBSE-certified Soft Skills Trainer. The speakers brought rich industry and academic insights, highlighting practical strategies to enhance self-awareness, empathy, emotional regulation, and interpersonal effectiveness among educators. Through interactive discussions and real-life examples, the programme sensitized participants to the importance of emotional intelligence in fostering positive classroom environments, strengthening student engagement, and improving institutional culture. The QIP proved to be an enriching experience, reinforcing Sushant University’s commitment to continuous quality enhancement and holistic professional development of its faculty members.

Overall, the session was highly insightful, forward-looking, and deeply motivating. It strengthened the faculty’s understanding of emotional wellbeing and reinforced Vatel’s commitment to fostering excellence in professional & personal life.

Vatel Hotel & Tourism Business School successfully hosted an enriching Quality Improvement Programme (QIP) titled “Advanced Methodologies in Teaching, Research, Innovation & Professional Development” on 10th December at 11:00 AM IST at Vatel Epicure. The session was led by Mr. Rahul Ahuja, Dean Academics at the prestigious CII Institute of Hospitality, whose extensive academic expertise and industry insights brought tremendous value to the faculty participants. The session aimed at empowering educators with contemporary pedagogical strategies, innovative research practices, and holistic approaches to professional advancement in the dynamic landscape of hospitality and tourism education. Mr. Ahuja highlighted the need for faculty to evolve continuously to meet global academic standards and industry expectations.

He began by discussing the shift from traditional teaching models to learner-centric, experiential, and technology-enabled pedagogies. Emphasizing methodologies such as problem-based learning, flipped classrooms, blended learning, competency-based education, and simulation-driven training, he illustrated how these approaches significantly enhance student engagement and real-world application. Case examples from leading hospitality institutes worldwide helped participants visualize the impact of innovative teaching on learning outcomes. Moving to research methodologies, Mr. Ahuja outlined the importance of applied research, interdisciplinary studies, data-driven inquiry, and industry collaboration. He encouraged faculty to align research objectives with market trends and operational challenges within the hospitality sector. Participants gained clarity on forming strong research proposals, selecting appropriate methodologies, leveraging digital tools for analytics, and publishing in reputed academic journals. The session also underscored the role of research in strengthening institutional reputation and academic credibility.

In the segment on innovation, Mr. Ahuja spoke about embracing design thinking, digital transformation, and entrepreneurial mindsets within both teaching and research environments. He stressed that innovation is no longer optional but essential for institutions seeking global competitiveness. Through real-world examples, he demonstrated how institutions worldwide integrate innovation labs, incubation centers, and industry partnerships to foster creativity and problem-solving among students and faculty. The session concluded with an interactive Q&A where faculty members shared their perspectives, raised relevant queries, and discussed implementation strategies. The exchange of ideas created a collaborative atmosphere that aligned perfectly with the essence of QIP. Overall, the session by Mr. Rahul Ahuja was highly insightful, forward-looking, and deeply motivating. It strengthened the faculty’s understanding of modern academic practices and reinforced Vatel’s commitment to fostering excellence in teaching, research, and innovation.

The Vatel Hotel & Tourism Business School at Sushant University successfully hosted An Italian Affair, a themed lunch event held on 14 November 2025. Beginning at 12:30 PM, the event took place in the Epicure restaurant, located in Block D of the university campus. The luncheon celebrated the elegance, diversity, and culinary richness of Italian cuisine while providing hands-on experiential learning for students of hospitality and tourism management.

A total of 51 students participated in the event, taking responsibility for menu planning, food production, service operations, guest engagement, and overall event coordination. Their efforts were guided and supervised by 7 faculty members, who ensured the academic structure, operational flow, and professional standards of the luncheon.

The guest list included a wide range of distinguished members from various departments of Sushant University. Representatives from Human Resources (HR), Information Technology (IT), and other administrative and academic divisions attended the event, lending it a collaborative and community-oriented spirit. Their presence not only elevated the significance of the occasion but also created an opportunity for students to interact with diverse professionals across the university ecosystem.

An Italian Affair showcased the fusion of theoretical knowledge and practical skills, reflecting Vatel’s commitment to experiential pedagogy. Through this event, students gained valuable exposure to real-world hospitality operations, service excellence, event management, and cross-departmental collaboration. The luncheon was warmly received by all attendees, marking the event as a memorable and educational milestone in the academic calendar of the Vatel School

An interactive session on “Power of First Impressions” was organised by VHTBS, with the objective of helping students understand the importance of creating a positive and lasting first impression in professional and personal settings. The session focused on how appearance, body language, communication skills and attitude influence the way others perceive us

The session began with a brief introduction of the resource person by Col Prem Prakash SM (Retd), followed by a warm welcome to the participants. The speaker started by explaining that first impressions are often formed within a few seconds and can strongly influence future interactions. Real-life examples and short stories were used to show how dressing style, posture, eye contact, smile and tone of voice immediately affect how others judge our confidence, professionalism and attitude. The session also included interactive activities, where students were asked to introduce themselves, observe each other’s body language, and share feedback. Short role plays and question–answer rounds made the session lively and engaging. The session on “Power of First Impressions” was a great learning experience for the participants. It successfully met its objectives by creating awareness about the importance of presenting oneself confidently and professionally. The knowledge gained from this session will help students in their future careers, internships, interviews and daily interactions.

The Parent-Teacher Meeting (PTM) for the students of Vatel, Sushant University, Gurugram, was held on 30th October 2025 from 2:00 p.m. to 4:00 p.m. at the university campus. The meeting aimed to strengthen collaboration between faculty members and parents, review students’ academic progress, and discuss strategies to enhance learning outcomes.

The meeting commenced at 2 pm with a welcome address by the Head of Department of Hospitality Management. She emphasized the essential role of collaboration between teachers and parents in ensuring student success and holistic growth. Faculty members from all departments were present to interact with parents and provide feedback regarding students’ academic progress, discipline, and participation in co-curricular activities.

A major focus of this PTM was on the continuous assessment pattern introduced during the semester. Parents appreciated the transparent evaluation system and suggested maintaining regular updates through online student portals. Faculty members also outlined upcoming skill development workshops, industrial training opportunities, and internship placements designed to enhance real-world exposure for students of hospitality and tourism. Parents expressed satisfaction with the overall academic standards, teaching quality, and career-oriented approach followed at Vatel. Some parents requested additional sessions to monitor mid-semester progress, and the administration assured that such initiatives would be implemented soon. Feedback forms were distributed to collect suggestions for further improvement in teaching methodologies and campus facilities.

The meeting concluded around 4 pm with a vote of thanks by the academic coordinator, who appreciated the parents’ active participation and valuable feedback.

Vatel Visit to NGO “Muskan Ek Pahal Sangh”-An IQAC initiative

As part of the Internal Quality Assurance Cell (IQAC) Initiative, the students of Vatel Hotel and Tourism Business School, 1st and 3rd year, visited Muskan Ek Pahal Sangh, a non-profit organization dedicated to empowering underprivileged children and promoting inclusive growth, on 12th November 2025 at 11:00 AM.

The visit aimed to sensitize students toward social responsibility, compassion, and community engagement — essential values that complement holistic learning at Vatel. Upon arrival, the students were warmly welcomed by the members of the NGO, who shared insights into their ongoing initiatives in education, skill development, and women empowerment. During the interaction, students actively participated in engaging sessions and fun-filled activities with the children, fostering joy and mutual learning. They also contributed stationery, books, and other essential items as a gesture of support and care. This heartfelt exchange allowed students to experience the real impact of small acts of kindness and the significance of contributing meaningfully to society. The visit served as a platform for students to understand the challenges faced by marginalized communities and reflect on how the hospitality industry can extend its role beyond service to contribute to social betterment. The experience enriched students with empathy, teamwork, and a sense of civic duty, aligning with Vatel’s mission to nurture responsible global citizens. The IQAC initiative continues to encourage such experiential learning opportunities, bridging academics with social awareness. The visit to Muskan Ek Pahal Sangh was not just an outreach activity but a profound reminder that education extends beyond classrooms — it thrives in compassion, collaboration, and community service.

Lucknawi theme lunch

The rich culinary legacy of Lucknow came alive at VATEL Gurgaon on 6th October 2025, as the campus transformed into a celebration of royal flavors, culture, and heritage through a Lucknawi Theme Lunch. Curated by the talented Chef Hussain, the event was a delightful immersion into the world of Awadhi cuisine, known for its slow-cooked delicacies, aromatic spices, and regal presentation.

The afternoon unfolded as an exquisite gastronomic journey, where students, faculty, and guests experienced the opulence and sophistication of the Nawabi culinary tradition. From the décor that echoed the grandeur of Lucknow’s royal courts to the subtle aroma of spices wafting through the air, every element was meticulously planned to reflect the true spirit of Lucknawi tehzeeb—a blend of elegance, warmth, and hospitality. The menu featured an array of signature Awadhi delicacies, each dish narrating a story of craftsmanship and tradition. Succulent Galouti Kebabs, fragrant Dum Biryani, and an assortment of freshly prepared Indian breads graced the tables. The culinary artistry was further highlighted by the traditional desserts—Shahi Tukda, offering a sweet symphony of texture and taste. Every bite encapsulated the finesse, patience, and mastery that define Lucknawi gastronomy, where cooking is considered both an art and an emotion. Chef Hussain’s expertise and passion were evident in the way he guided the students through the intricate techniques of Awadhi cooking—marination, dum (slow-cooking), and the delicate balance of flavours. His insights not only enriched the culinary experience but also served as a valuable learning opportunity for the aspiring hoteliers and chefs of VATEL Gurgaon.

In essence, the Lucknawi Theme Lunch at VATEL Gurgaon was a vibrant tribute to India’s rich culinary tapestry—an event that celebrated not just food, but the stories, emotions, and artistry that make dining an unforgettable experience.

World Bread Day 2025

World Bread Day was celebrated on 16 October 2025 at Vatel Hotel & Tourism Business School, Sushant University, Gurugram, with great enthusiasm and active participation from students and faculty members. The event was organized to highlight the cultural, nutritional, and social significance of bread across the world, while also giving hospitality students an opportunity to showcase their culinary creativity and professional skills.

The celebration began with a brief introduction about the history and importance of World Bread Day. Faculty members explained how bread is one of the oldest prepared foods, representing nourishment, community sharing, and cultural identity. The discussion emphasized the global diversity of bread-making traditions, from seven different countries speciality breads.

A bread-making workshop and live demonstration formed the main attraction of the event. Students from the culinary department prepared a wide variety of breads, experimenting with different grains, fermentation techniques, fillings, and shaping methods. Some of the highlighted products included sourdough loaves, whole wheat multigrain bread, garlic pull-apart bread, pita pockets, and sweet brioche rolls. The use of natural ingredients and artisanal techniques was encouraged to promote healthy and sustainable food practices.

In addition, the event included a bread tasting and display session, where participants presented their creations with attention to texture, aroma, flavour balance, and presentation. The faculty panel provided constructive feedback to help students improve their baking skills further.verall, the World Bread Day celebration served as a valuable learning platform that enhanced practical culinary knowledge, teamwork, creativity, and professional presentation skills. The event successfully reinforced the importance of bread not only as a staple food but also as an essential culinary art form. Students gained confidence and a deeper appreciation for the craft of baking, making the day both educational and memorable.

Euphoria-2025

Euphoria 2025 brought a burst of creativity, flavor, and flair to the campus of Vatel Gurgaon as budding chefs and mixologists showcased their exceptional talents in two thrilling competitions — the Mystery Basket Culinary Challenge and Rock the Mock Mocktail Competition, both culminating on 14th October 2025. The Mystery Basket Culinary Competition tested participants’ ingenuity, technical skills, and ability to think on their feet. Each team received a surprise basket of ingredients and was tasked with crafting an innovative, restaurant-quality dish within a limited timeframe. From appetizers to desserts, the young culinary artists transformed simple ingredients into extraordinary creations, reflecting their mastery of technique and presentation. The aroma of spices, sizzling pans, and the sound of creativity in motion filled the training kitchens, leaving the judges impressed by the originality and finesse on display. Parallelly, the Rock the Mock Mocktail Competition infused the event with color, rhythm, and refreshment. Aspiring mixologists blended artistry and balance to craft signature non-alcoholic drinks that celebrated both taste and aesthetics. Presentation, flavor harmony, and innovative garnishing were key criteria, and participants left no stone unturned in wowing the judges with their refreshing concoctions and storytelling behind each drink.

The competitions exemplified Vatel Gurgaon’s commitment to nurturing professional excellence through experiential learning. Faculty members and industry experts served as judges, offering valuable feedback and inspiration. The event concluded with a vibrant award ceremony recognizing the most creative and skillful participants, followed by enthusiastic applause from peers and mentors alike. Euphoria 2025 truly lived up to its name — a celebration of passion, talent, and innovation in the culinary and hospitality arts, setting a benchmark for creativity and excellence at Vatel Gurgaon.

Quiz Competition on Gender senstization -An IQAC initiative

Vatel Gurgaon proudly hosted “Building Bridges – Alumni Interaction 2025” on 8th August 2025, an inspiring event that celebrated the enduring bond between past and present Vatelians. The session served as a dynamic platform for knowledge exchange, mentorship, and motivation, where alumni from diverse sectors of the hospitality industry returned to share their journeys, experiences, and insights with current students.

The interaction began with a warm welcome address by the faculty, setting an engaging tone for the day. Alumni speakers, representing renowned hotel brands, event management firms, and entrepreneurial ventures, spoke passionately about their professional growth, challenges faced, and the lessons learned since their time at Vatel. Their stories not only reflected the institution’s legacy of excellence but also highlighted the evolving opportunities within the global hospitality landscape. Students eagerly participated in open discussions, asking thoughtful questions about industry trends, career progression, and essential soft skills for success. The event fostered meaningful dialogue between alumni and students, bridging the gap between classroom learning and real-world experience. It also provided valuable networking opportunities, encouraging students to connect with industry professionals and gain practical insights into diverse career paths. The highlight of the event was the interactive Q&A session, where alumni offered personalized advice and shared tips on adapting to dynamic hospitality environments. The afternoon concluded with a token of appreciation presented to the alumni guests, followed by group photographs capturing the spirit of unity and pride.

“Building Bridges 2025” truly lived up to its theme — strengthening connections across generations of Vatelians. It was a memorable day of inspiration, reflection, and collaboration, reinforcing Vatel Gurgaon’s commitment to nurturing a strong, supportive alumni network and empowering students to excel in the global hospitality arena.

Quiz Competition on Gender senstization -An IQAC initiative

On Friday, September 12, 2025, the Vatel Hotel & Tourism Business School, Sushant University Gurgaon organized a quiz. This was on the topics of Gender Sensitization and Legal Awareness. There were 15 questions on gender sensitization and 15 questions on legal awareness. There were 3 teams of students, with 5 students in each team. In addition, there were many students in the audience. Each of the 3 teams got a chance to answer, with 10 marks for a correct answer and 0 for a wrong answer. If no team gave a right answer, the question was addressed to the audience. The students were very well informed about many aspects of, for example, the law, such as the legal age for marriage for men (answer: 21) and the punishment for acid attack under IPC (answer: 10 years to life imprisonment). The winner of the quiz was team 3, with 80 marks. Team 2 was second, with 70 marks. Team 1 were third, with 60 marks.

International Housekeeping week 2025 in collaboration with Ato Z group of companies

Vatel Hotel & Tourism business School, Sushant University India, in collaboration with A-to-Z Group of Companies (pioneer Facility Management & Outsourced Service provider), organized a special initiative to mark International Housekeeping Week. The event brought together members of the housekeeping workforce for an upskilling workshop aimed at enhancing their professional knowledge, practical skills, and industry readiness. The participants were given certificates on the successful participation in the event.

The workshop focused on:
  • Recognizing the invaluable contribution of housekeeping professionals to the hospitality and service industry.
  • Providing training on modern housekeeping practices, new technologies, and sustainable methods.
  • Encouraging interaction, knowledge-sharing, and motivation among participants.
  • Empowering staff with practical tips, safety measures, and customer service excellence techniques.

This collaborative effort not only celebrated the dedication of the housekeeping community but also highlighted the importance of continuous learning and career growth opportunities in the sector.

Skit On Professional Ethics-An IQAC Initiative

The 1st semester students of VATEL, Sushant University, showcased an engaging and thought-provoking skit titled “Cross Cutting Issue – From Dilemma to Decision” at the VATEL Lounge. The performance was designed to highlight the importance of professional ethics in today’s workplace, where individuals often face dilemmas that test their integrity, responsibility, and decision-making abilities.

The skit explored real-life inspired situations where young professionals encounter challenges such as misuse of office time, Professional ethics at workplace. Through relatable characters and impactful dialogues, the students presented how such ethical crossroads can affect not only individual careers but also organizational culture and trust. The turning point of the performance emphasized that while dilemmas may appear confusing, making ethical decisions strengthens professionalism, fosters respect, and ensures long-term success.

The performance was both educational and entertaining, combining humor, emotion, and reflection to drive home its message. It demonstrated the students’ creativity, teamwork, and ability to translate abstract ethical concepts into relatable everyday experiences. The skit also encouraged the audience to introspect on their own professional responsibilities and to prioritize honesty, fairness, and accountability in their decision-making.

The event concluded with an interactive discussion where faculty and peers shared insights on how ethical behavior plays a pivotal role in shaping the future of hospitality professionals. It reinforced the idea that professional ethics is not merely a subject to be studied, but a practice to be lived every day. This initiative by the 1st semester students highlighted VATEL’s commitment to holistic education, where academic learning is complemented by value-based training that prepares students to become responsible leaders in the global hospitality industry.

Gastronomy Workshop at Pullman Aerocity Gurgaon

The Vatel Hotel & Tourism Business School, Sushant University, organized a Gastronomy Workshop on Japanese Cuisine with a focus on Sushi Making and Food Styling on 28th August 2025. The session was led by the Expat Chef from Pullman and Novotel Aerocity, New Delhi, who brought his international expertise and passion for Japanese gastronomy to the classroom.

The session began with an overview of Japanese culinary traditions, emphasizing the notion of freshness, harmony, and simplicity. The chef emphasized the cultural significance of sushi and described the many techniques used in its preparation. Students learned about many varieties of sushi, including Maki, Nigiri, Temaki, and Uramaki, as well as how to utilize real materials such nori, sushi rice, wasabi, and pickled ginger.

Live demonstrations of sushi-making techniques helped students comprehend the accuracy, knife skills, and creativity needed to create each variety. Along with the technical elements, the chef demonstrated food styling techniques, highlighting the significance of presentation, colour harmony, and plate aesthetics in improving the eating experience.

The session was highly interactive, as students had the opportunity to practice rolling sushi under the chef’s guidance, ask questions, and discuss culinary career trends. The workshop provided them with valuable hands-on exposure to global standards of gastronomy and hospitality.

Ganesh Chaturthi Celebration

The spirit of festivity and devotion filled the atmosphere at VATEL Hotel & Tourism Business School as students, faculty, and staff came together to celebrate the auspicious occasion of Ganesh Chaturthi on 26th August 2025.

The celebration began with the traditional Ganesh Pooja, invoking the blessings of Lord Ganesha, the remover of obstacles and the harbinger of wisdom, prosperity, and harmony. The venue was beautifully decorated with flowers, rangoli, and lamps, creating an aura of positivity and cultural vibrance. Everyone participated in the rituals with deep devotion, followed by chanting of mantras, bhajans, and the offering of prasad. The event was not only a religious observance but also a moment of togetherness, showcasing unity, respect for tradition, and festive enthusiasm within the VATEL community. This celebration reflected the essence of Indian culture and heritage, reminding all present of the importance of faith, humility, and collective joy. With hearts full of gratitude, the gathering concluded with the hope that Lord Ganesha blesses the institution and its members with knowledge, success, and prosperity in the year ahead.

Aarambh -Orientation 2025-26

The week of 04th to 08th August 2025 marked a vibrant beginning for the new batch of students at VATEL Hotel & Tourism Business School with a dynamic and engaging Orientation Celebration. The carefully curated week-long program was designed to blend learning, fun, creativity, and industry exposure, ensuring that students embarked on their academic journey with enthusiasm and confidence.

The celebrations commenced with a warm welcome, introducing students to the VATEL Programme & Examination Scheme, along with insightful sessions on the Student Exchange (Marcopolo) Programme and Internship opportunities, giving them a glimpse of the global and professional avenues ahead. Adding to the academic insights, an Expert Talk on Career Guidance by a Knowledge Expert provided students with clarity and direction to shape their career paths in the hospitality and tourism sector. The week also featured a diverse mix of activities to encourage creativity, teamwork, and self-expression. Students showcased their talents in “Introduce Yourself with Dumb Charades”, while the city illustration activity at Epicure had them sketch their hometown details on a whiteboard—building connections through stories of their roots. Fun and teamwork took center stage with the Build-a-Tower Challenge, where teams used straws, tape, and paper to build the tallest tower in just 10 minutes, and the quirky yet innovative Dress the Part Challenge, where students created imaginative “staff uniforms” using craft materials like newspapers, pencil shavings, flower petals, and leaves. To infuse energy and entertainment, “The RJ Show – Beats, Banter & Beyond” brought a wave of laughter and rhythm, leaving the students refreshed and motivated. The highlight of the week was an Industry Visit to a 5-star hotel, providing first-hand exposure to professional hospitality practices and standards, further bridging the gap between academics and industry. The orientation concluded on a high note, leaving students enriched with knowledge, inspired by possibilities, and deeply connected to their peers and faculty. The week truly embodied VATEL’s commitment to fostering inclusivity, creativity, and professional excellence, setting the stage for a successful academic journey ahead.

An aromatic journey brewed to perfection!

Vatel Hotel & Tourism Business School, Sushant University, BHM students explored the rich world of tea at the Tea Appreciation Workshop hosted by The Roseate, New Delhi.

A sip closer to mastery! The Tea Appreciation Workshop was a sensory journey that explored the world of tea, from its rich history and cultural significance to its diverse flavours and brewing techniques. Participants learned about tea's origins, evolution, and cultural importance in various societies. The workshop introduced attendees to different types of tea, including black, green, white, oolong, and herbal teas. Hands-on sessions demonstrated proper brewing methods for various teas, highlighting the importance of temperature, steeping time, and tea-to-water ratio. Participants engaged in tea tastings, exploring Flavors profiles and pairing teas with complementary foods.

Interactive Sessions, engaging discussions, hands-on brewing, and tea tastings made the workshop interactive and fun. Tea connoisseurs shared their knowledge, providing valuable tips and recommendations.

The Tea Appreciation Workshop was an enriching experience that deepened participants' understanding and appreciation of tea. Attendees left with new knowledge, skills, and a newfound love for the world of tea.

Navratri Feast @ Vatel India ......

Celebrated the vibrant spirit of Navratri with a themed lunch that showcases the rich Flavors and traditions of this festive season. Our Navratri theme lunch featured a variety of delicious dishes, each carefully prepared to reflect the nine days of festivities. Guests at Vatel India campus savoured the divine Flavors of Navaratri thali and turned their fasts into feast... A glimpse into how vatel India students celebrated this vibrant Indian festival dedicated to Goddess Durga and her Nine Avatars.

The dishes were presented in a visually appealing way, incorporating traditional colours and garnishes to match the festive theme. The menu emphasized SAATVIK options, highlighting the importance of plant-based cuisine during Navratri. The lunch setting was adorned with traditional Garba-inspired decor, creating a lively and festive atmosphere. Soft traditional music played in the background, adding to the celebratory ambiance. The Navratri theme lunch was a delightful celebration of food, culture, and tradition. It brought people together to enjoy delicious cuisine and the festive spirit of Navratri.

Vatel Hotel & Tourism Business School recently organized an enriching visit for its BHM students to AAHAR 2025, India's premier food and hospitality expo. The visit was designed to expose students to the latest trends, innovations, and business opportunities in the food and beverage industry, aligning with the theme "Cultivating Entrepreneurial Mindsets."

Exploring Industry Innovations

AAHAR serves as a dynamic platform showcasing cutting-edge products, services, and technology in the hospitality sector. Students had the opportunity to interact with industry leaders, suppliers, and entrepreneurs who are shaping the future of food and beverage services. Exhibits on sustainable packaging, plant-based alternatives, smart kitchen technology, and AI-driven customer service solutions provided valuable insights into emerging business models.

Vatel Hotel & Tourism Business School, Sushant University, proudly hosted Resonance 2025 – The Alumni Meet, a special gathering that brought together graduates from various batches to reconnect, reflect, and celebrate their professional and personal journeys. The event was a testament to the strong network of Vatel alumni who continue to make remarkable contributions to the hospitality and tourism industry.

The evening was designed to foster meaningful interactions, allowing alumni to share their experiences, industry insights, and career achievements while reminiscing about their time at Vatel. The meet served as a platform for networking, where professionals from different domains of the hospitality sector engaged in insightful discussions, exchanged ideas, and explored potential collaborations.

Adding a nostalgic touch, the evening included a Memory Lane Showcase, displaying photographs and memorabilia from past years, taking everyone on a journey through time. Laughter, emotions, and shared memories filled the room as alumni relived their student days, reconnecting with former classmates and faculty members.

With shared aspirations and a vision for the future, Resonance 2025 was not just an event but a celebration of milestones, memories, and the enduring spirit of the Vatel family.

Vatel Hotel and Tourism Business School, Sushant University, successfully organized "Ink Your Thoughts," an initiative aimed at encouraging and enhancing students' writing skills by reviving the heartfelt tradition of letter writing. The event provided students with a unique opportunity to express their emotions and gratitude by penning down letters to their loved ones, fostering meaningful connections through the power of words. Held at the university, the event saw enthusiastic participation from students across various disciplines, who embraced the chance to articulate their feelings in a thoughtful and personal manner. Organizers facilitated the process by providing stationery and ensuring that all letters were properly addressed and posted to their intended recipients. The event not only emphasized the significance of written communication in an increasingly digital world but also allowed students to experience the joy of sending and receiving handwritten letters, a gesture often lost in modern times. Faculty members praised the initiative for its ability to blend emotional expression with writing skills, while participants expressed appreciation for the nostalgic and heartfelt experience. "Ink Your Thoughts" was a resounding success, reinforcing the importance of meaningful communication and setting a precedent for similar literary and creative initiatives in the future.

Vatel Hotel and Tourism Business School recently conducted an engaging and insightful workshop titled “Unstoppable: Building Personalities.Transforming Personas.Empowering Journeys” aimed at enhancing the interpersonal and communication abilities of the budding hoteliers. This event, which focused on soft skills, was designed to equip future hotel management professionals with the essential tools needed to excel in the highly competitive hospitality industry. The school welcomed Ms. Aadya Aggarwal, Head of Operations at Samarth India Foundation, who is a certified Emotional Intelligence and Soft Skills coach and a POSH trainer. The session was meticulously planned to provide students with a hands-on, practical understanding of soft skills. These skills are crucial for navigating the ever-evolving customer-focused environment of hospitality management. The session was divided into several key areas, ensuring that participants received a holistic learning experience, such as Attitude and Belief system, Personality Development and Grooming, Pressure management and Decision making.

The workshop began with a discussion on the importance of clear, confident, and concise communication. Students participated in role-playing exercises that simulated real-world customer service scenarios. This interactive activity helped them understand how to manage difficult conversations and resolve conflicts effectively. Then, a significant portion of the workshop was dedicated to teamwork. Through various group activities, students learned the importance of collaboration in a fast-paced hotel environment. The workshop provided practical strategies for managing multiple tasks under pressure. Participants learned how to prioritize tasks, delegate when necessary, and stay organized, all while maintaining high-quality service.

Overall, it was an invaluable experience for the students, combining theoretical insights with practical, real-world application. It served as a reminder that technical expertise alone is not enough in the hospitality industry—developing strong interpersonal skills is equally important in creating exceptional guest experiences and advancing one’s career. The workshop successfully motivated students to adopt a proactive approach to personal and professional development, ensuring they are well-prepared for the demands of the hospitality world.

VHTBS organised South Indian Theme lunch “The taste of Vindhyas” on 27th February 2025. A South Indian theme lunch was a vibrant and flavourful experience that celebrated the rich culinary heritage of the southern states of India—Tamil Nadu, Kerala, Karnataka, Andhra Pradesh, and Telangana. This meal was a feast for the senses, featuring an array of traditional dishes, aromatic spices, and a unique dining experience.

With Exceptional ambience, décor and a well curated menu created by the students of Vatel Gurgaon. It was an experience steeped in tradition, culture, and hospitality. The variety of dishes, aromatic Flavors, and vibrant presentation make it a delightful and memorable feast for any Occasion.

Vatel Hotel and Tourism Business School, Sushant University BHM students recently explored Mother Dairy Milk Processing Plant Delhi, gaining firsthand insights into dairy processing, quality control, and sustainable practices. From farm-to-table operations to industry best practices, this educational trip enriched their understanding of the dairy sector's role in hospitality. A day of learning, discovery, and fresh perspectives!

A group of students visited Nirmal Laundromat, a well-equipped commercial laundry facility, to gain practical insights into large-scale laundry operations. The visit aimed to bridge the gap between theoretical learning and real-world applications in hospitality and facility management. Upon arrival, the students were welcomed by the facility manager, who provided an overview of the laundry process, emphasizing the importance of efficiency, hygiene, and sustainability. The visit began with a walkthrough of different sections, including sorting, washing, drying, ironing, and packaging. Each stage of the process was explained in detail, highlighting the advanced machinery and eco-friendly detergents used to maintain fabric quality while minimizing environmental impact.

Students observed industrial washer-extractors, hydro-extractors, and tunnel washers, which enable bulk washing with optimized water and detergent usage. The drying and finishing area showcased high-capacity dryers and automated ironing machines that ensure crisp and sanitized linen. The staff demonstrated strict quality control measures, including stain removal techniques, fabric care, and adherence to international laundry standards. Additionally, the visit covered, showcasing how the facility recycles water and reduces chemical waste. Students also learned about inventory management, customer service, and logistics involved in handling laundry for hotels, hospitals, and corporate clients.

The visit was highly informative, reinforcing the importance of operational efficiency, hygiene protocols, and sustainability in commercial laundry management. It provided students with valuable industry exposure, preparing them for roles in hospitality operations and facility management. We are privileged to announce that Nirmal Laundromats helped us to organize the visit for our students located at Sector – 47, Sohna Road, Gurugram. Mr. Shivam conducted the show around session for our students from Batch 2023-27. And guided the students on the learning based on practical exposure of commercial laundry.

As part of Arpan, our students along with faculty members recently visited an underprivileged childcare center, bringing joy, support, and essential supplies to children in need. This initiative aimed to create a meaningful impact on young lives and reinforce our dedication to social upliftment. The visit was marked by warmth and enthusiasm as our volunteers engaged in various interactive and educational activities with the children. We conducted storytelling sessions, art and craft workshops, and fun games to encourage creativity and learning in a joyful atmosphere. These activities were designed not only to entertain but also to instill confidence and curiosity in the young minds.

In addition to engaging activities, Arpan contributed essential supplies, including books, stationery, to improve the children’s living and learning conditions. Understanding the importance of education in breaking the cycle of poverty. The highlight of the visit was witnessing the sheer happiness on the children’s faces. Their gratitude and enthusiasm were a powerful reminder of the impact small gestures can have in transforming lives. Our team members left the center deeply moved and inspired to continue making a difference.

Arpan remains committed to supporting underprivileged communities through such initiatives. We believe in fostering a culture of compassion, inclusivity, and empowerment, ensuring that every child has the opportunity to dream and achieve. This visit reinforced our belief that businesses can play a vital role in driving positive social change, and we look forward to continuing our journey toward a brighter and more equitable future for all. .

OPERA PMS, developed by Oracle Hospitality, is an enterprise-level property management system that serves as the central nervous system for hotel operations. It provides comprehensive functionality for managing all aspects of hotel operations, from front desk and reservations to housekeeping and maintenance. OPERA PMS represents a comprehensive solution for modern hotel operations. Its robust features, coupled with reliable performance and scalability, make it a preferred choice for properties of all sizes. Success with OPERA PMS depends on proper implementation, regular maintenance, and ongoing staff training.

On 21st November 2024, students of Vatel Hotel and Tourism Business School, Sushant University, organised a Hospitality Working Model Exhibition at the Vatel Lounge. The event focused on Food & Beverage Service, Room Division and other areas of hotels showcasing innovative setups, service demonstrations, and technological applications. The exhibition provided a platform for students to display their skills and creativity, reflecting their readiness for industry challenges. Guests applauded the professional and innovative approach demonstrated by the participants .

Vatel students had an incredible time at the Coffee Artistry Workshop organised by Vatel Hotel and Tourism Business School on 19/11/2024 at 11:00 am, where they transformed their coffee skills into pure art! It was a day full of creativity, passion, and aromatic perfection.

Thank you to everyone who participated and made this workshop an unforgettable experience. Here's to brewing more success together! .

Vatel Hotel and Tourism Business School celebrated World Bread Day and International Chef Day with special guests Chef Ashish Bhalla, Chef Tarun Arora, and renowned Instagrammer Justin Rufus. The event featured engaging demonstrations and culinary insights, delighting participants with the art of bread-making. Students from Salwan Public School, Sector 15, Gurgaon also attended, actively participating and enjoying the interactive sessions. The event fostered learning, creativity, and a shared passion for culinary arts.

Euphoria 2024 at Vatel Hotel and Tourism Business School was a resounding success, bringing together talented students from various schools for a thrilling inter-school competition. The event showcased a series of exciting culinary challenges, hospitality quizzes, and creative workshops, with participants demonstrating exceptional skills and teamwork. The atmosphere was electric, with students and guests praising the event's organization and spirit of collaboration. Congratulations to all participants for making Euphoria 2024 a truly memorable experience!.

Tourism, often highlighted for its role in economic development, also plays significant role in fostering peace. On a global level, where nations are interconnected and interdependent, Tourism, an industry made by people and for people, emerges as a compelling and dynamic force to defy stereotypes and challenge prejudices. This sector can be perceived as the epitome of intercultural dialogue; it allows meeting the "other", learning about different cultures, hearing foreign languages, tasting exotic flavors, bonding with other human beings, and building tolerance. In essence, it is a mind-broadening educational and spiritual experience. We were privileged to host Mr. Shiv Pratap Singh, Deputy Human Resources Manager, Le Meridien Gurgaon Delhi NCR at Vatel Hotel and Tourism Business School, Sushant University, Gurgaon on World Tourism Day for an insightful guest lecture on "Ongoing Trends in the Hospitality Industry." His in-depth knowledge and forward-thinking insights provided a valuable glimpse into the innovations shaping the industry's future, inspiring our students to stay ahead in this ever-evolving field.

As a part of activity students from batch 2023-27 group activity was carried out by targeting various tourism location heritage sites, monuments & a survey was conducted by the students enabling them to explore the tourist expectation & experience which help students to understand about the importance factors related to tourism.

They say when God closes a door, construct a window! Vatel Hotel and Tourism Business School at Sushant University conducted a compelling workshop "Genz Learners Mania - New Hopes, New Horizons", inviting Mr. Neeraj Kumar Singh, a seasoned professional with 15+ years of experience in training and placement consulting. Mr. Singh threw light on the newer scenarios in the professional environment that need innovative solutions like 'Sustainability'.

In this advanced age of technology where AI, Internet of things and Cloud Computing have taken a centre stage, Genz learners through their visual and interactive learning and their collaborative and self-directed approach, can not only resolve the newer challenges but can also create novel verticals in job opportunities and career options..

On 13th September 2024, Vatel Hotel and Tourism Business School had the privilege of hosting a placement drive for Roseate Hotels & Resorts, a renowned name in luxury hospitality. The drive was organized to provide final-year students with the opportunity to launch their careers in one of the most prestigious hotel chains in the industry.

The event commenced with an introductory presentation by the Roseate recruitment team, which highlighted the core values, vision, and diverse career opportunities the brand offers. Students were introduced to the various departments in which Roseate operates, such as food and beverage, front office, housekeeping, and management, providing a comprehensive understanding of the roles available.

A rigorous selection process followed, consisting of group discussions, personal interviews, and aptitude assessments. The students were evaluated on their technical knowledge, communication skills, and overall aptitude for the hospitality industry. The Roseate team was impressed with the level of preparedness and enthusiasm displayed by the candidates.

The placement drive concluded with many students receiving provisional offers, marking the beginning of their professional journey in luxury hospitality. The event was a great success and strengthened the bond between Vatel and Roseate Hotels, with future collaborations anticipated.

This placement drive was not only a milestone for the students but also a testament to Vatel’s commitment to providing world-class career opportunities for its students.

VHTBS organised Mock interview for the final year students on 6th September. This session was incredibly valuable for final-year students as it provided them with hands-on experience in tackling real-world interview scenarios. By simulating actual interviews, students gained confidence, learned how to articulate their strengths, and received constructive feedback on areas for improvement. The session helped them refine their communication and problem-solving skills, essential for making a lasting impression in the competitive job market. It was a perfect opportunity for students to prepare themselves for upcoming placements and career opportunities.

VHTBS is celebrated International Housekeeping Week from 8th to 14th September 2024.

Housekeeping Week is a meaningful occasion to honour the often overlooked, yet vital, contributions of housekeeping teams and environmental services staff, who ensure clean and comfortable living and working spaces for everyone.

This year VHTBS is dedicated this week to sustainability.

In order to promote and inculcate sustainability, the students of VHTBS created a sustainable seating in lounge with theme "Minimalist Makeover". Sustainable seating" refers to furniture designed with environmental consciousness and sustainability in mind. These seating solutions aim to minimize environmental impact by utilizing eco-friendly materials, ethical manufacturing processes, and often focusing on durability to extend the product's lifespan.

The event showcased their creativity and commitment to eco-friendly practices, as they skilfully transformed spaces using minimalistic yet stylish and functional pieces. Their efforts highlighted the importance of sustainability in modern hospitality, inspiring both peers and industry professionals alike. The makeover not only enhanced the aesthetic appeal but also underscored the role of innovation in promoting greener practices.

Our Career Guidance and Soft Skills Workshop was an insightful experience, offering participants sustainable opportunities to develop key skills such as collaboration, adaptability, and problem-solving. These essential abilities will help pave the way for success in their professional journeys, empowering them to navigate and excel in any career path..

The workshop, organized by Vatel Hotel & Tourism Business School at Sushant University, was attended by the enthusiastic students of class XI & XII from DAV school, sector 49, Gurugram. This event introduced them to potential career paths in the hospitality and beverage industry. They learned the importance of fresh ingredients, the art of garnishing, and how to create visually stunning drinks for various tastes. The interactive session encouraged teamwork, creativity, and innovation as they experimented with Flavors to craft their own signature mocktails.

This hands-on experience not only sharpened their practical skills but also inspired them to think critically about beverage trends and customer preferences. We’re proud to have hosted them and believe this experience will have a lasting impact on their future endeavours in the hospitality field.

Vatel Hotel and Tourism Business School, Sushant University, delightfully celebrated 'prarambh 2024' Orientation Week, adding glory to the Vatel tradition of exuberance and dynamism!

From 'Roll the Snowball Challenge' to 'Build a Superstructure', from 'Soya wax Alchemy' to the 'Art of Kirigami' nascent hoteliers aced every engaging activity, thus forging long-lasting bonds of companionship!

VHTBS has organized a powerful skit on anti-ragging on 13th August 2024 in Vatel Lounge, performed by students from the first, second, and third years of the Bachelor of Hotel Management (BHM) program. The skit emphasized that ragging is not only wrong but also illegal and unethical, highlighting the severe consequences it can have on both the victims and the perpetrators. Through compelling scenes and dialogues, the students demonstrated how ragging violates the dignity and well-being of individuals, creating an unsafe and hostile environment that is detrimental to the educational experience.

The skit conveyed a clear message that any form of ragging, regardless of how it is carried out, is unacceptable and punishable by law. It underscored the importance of fostering a supportive and respectful community where students can thrive without fear or intimidation. The performance was not just a theatrical representation but a strong call to action, urging students to stand against ragging in all its forms. By engaging students from different years, the skit also demonstrated unity across the cohorts in the fight against this harmful practice. The event was a reminder that upholding ethical standards is essential for both personal and institutional integrity.

Vatel Hotel and Tourism Business School organized an online guest lecture in collaboration with ISBM Raipur on February 27, February 2024. We travel not to escape life, but for life not to escape us...thus greening the tourism sector is the only way forward! Vatel Hotel and Tourism Business School, Sushant University in collaboration with ISBM University, Raipur conducted a special lecture on 'Green Tourism in Protected Areas: Sustainability and Beyond'.

Let us all take pledge today to become responsible travellers because SAVING THE EARTH STARTS WITH US!

A visit was planned for students of BHM 2022-26 Batch to Surajkund International Crafts Mela, Faridabad on 16th February, 2024. State of Gujarat was the theme state of the year 2024. This visit provided the students with first hand exposure to the diverse cultural heritage, hospitality, and culinary traditions showcased at the Surajkund Mela. It also offered them insights into event management, customer service, and marketing strategies employed in organizing such large-scale event.

The purpose of the visit was to expose the students to the rich tapestry of India's cultural diversity, traditional craftsmanship, and the culinary treasures that define the country. Stalls adorned with handcrafted artifacts and bustling with artisans from across India showcased the country's cultural wealth.

The culinary section of the Mela was a gastronomic adventure that transported them through the flavours of India. The day at the Surajkund International Crafts Mela was a transformative experience for the batch of BHM students. It opened their eyes to the wealth of India's cultural heritage, instilled a deep appreciation for traditional craftsmanship, and enriched their understanding of the diverse culinary traditions that make our nation unique.

VIn India, festivals are all about togetherness and harmony. With the onset of the spring season, it’s time to celebrate the festival of Basant Panchami. It is said that Goddess Saraswati can bestow on her devotees lots of wisdom, learning and knowledge as the goddess is considered to be an epitome of wisdom. Let us personify Vidya (knowledge) and dispel tamas (ignorance) as Basant Panchami is the day to dedicate your time for noble cause with Arpan 2024.

The Students and Faculty members of VHTBS, joined hands with the profound NGO, TeensOfGod Sector 15 Gurugram to donate Books, Stationary Items, Clothing Pieces and other items that can contribute to lives of these young individuals for their educational, nutritional, and well-being requirements.

Wednesday, January 24, 2024 was indeed a big day for the Vatel Hotel & Tourism Business School, Sushant University to celebrate graduation ceremony of their students who successfully finished their Bachelors in hotel management in the years 2023. These students had been waiting for this grand day patiently and were sure that one day things would ease out and that they would get the opportunity to get their precious certificates from Institut Vatel of France.

It is said that long gaps increase the fondness, endears people and brings them closer to each other. This factor was very visible in students who turned out at the university in the best of their attire, though some of them chose to present themselves in smart casuals. The ceremony started with the blessings of the Goddess of knowledge – Saraswati, for whom a vandana was played, followed immediately was the heart-warming address by the Associate dean of the school, Dr. Saurav Chhabra who elaborated upon how fortunate the university was to meet its alumni students and award them their long-awaited Vatel Certificates, for which Mr. Paul D’Azémar flew down from their headquarters based in Lyon, France Dr. J S Mukul Director International affairs of Sushant university eulogized upon the importance that the domain of hospitality was gradually acquiring, creating thereby millions of job opportunities for students in the different continents of the world. Mr. Paul D’Azémar was eloquent about the growth that the institute has seen in establishing new ventures in different parts of the world and was proud to announce that in comparison to the best hospitality schools worldwide.

A nutrition colloquium served as a platform for three eminent nutritionist Dr. Monika Suri, Dr. Himane and MS. Shreya, shared insights and advancements in the field of nutrition. Participants engaged in discussions, presentations, and exchanged ideas, fostering collaboration to address challenges and promote healthier lifestyles through evidence-based nutritional practices

Ms. Shruti Sukhwal, Student of Batch 2022-26 shared her experience of doing Internship in France. This was followed by the award of Vatel certificates to all the graduating students who were glad to assist in this very important, milestone event in their academic lives. The other students then put up a lavish high tea for the students and prepared a superb lunch for the dignitaries and for the leadership of Sushant University.

“I was elated to see that our alumni still have a lot of attachment with our school and were happy to be with us for some time today – a lot amongst them have become entrepreneurs, have joined family businesses or have become hoteliers in chains of repute and that is what gives us a lot of happiness and satisfaction” said Dr. Saurav Chhabra, Associate dean, Vatel Hotel and Tourism Business School, Sushant University, Gurgaon.”

Vatel Hotel and Tourism business school organized cleanliness drive on January 19,2024 at D- block ground floor in Vatel school. A cleanliness drive is a concerted effort to promote and instil the values of cleanliness and hygiene within the students. This proactive initiative involved collective participation, with students coming together to clean and maintain their surroundings. The primary objective was to create a cleaner and healthier environment, reducing the risks of diseases, promoting well-being, and fostering a sense of civic responsibility.

These drives typically targeted public spaces, such as reception, Offices,Labs and Corridors. Students engaged in activities like garbage collection, sweeping, and general upkeep to rid these areas of litter and waste. Additionally, awareness campaigns are often an integral part of cleanliness drives, educating students about the importance of maintaining cleanliness and the impact of individual actions on the community.

Cleanliness drives not only transform the physical landscape but also contribute to community bonding and a shared sense of pride. By fostering a culture of cleanliness, these initiatives aim to create lasting habits that extend beyond the event itself. In essence, a cleanliness drive is a powerful mechanism to inspire positive change, promote a sense of collective responsibility, and enhance the quality of life for all.

Resonating the echoes of nostalgia and celebrating the learnings of the past, Vatel Hotel and Tourism Business School at Sushant University beautifully strung together the pearls of glory by conducting 'RESONANCE - Alumni Meet 2023'.

A commemoration of learning, the event witnessed an exciting reunion of Vatel alumni from across the globe each excelling in different areas of hospitality. Besides plunging into the pool of nostalgia, the distinguished alumni unassumingly vowed to pass the torch of knowledge, wisdom and expertise to the nascent Vatelians, thus expanding the horizons of Vatel Connect...

Flipping through the pages of VHTBS, the day marked a truly memorable moment amidst a cheerful exchange of experiences, laughter’s and applauds, eventually nudging the idea that 'one can never stop learning because life will never stop teaching'! /p>

A potpourri of history, royalty, opulence and aroma, the Hyderabadi cuisine is well known for its exquisite recipes, assorted ingredients, rich palettes and the soulful experience that it offers!

In order to bring home the essence of 'Rivaayat-e-Hyderabad', the young cuisiniers of Vatel Hotel and Tourism Business School at Sushant University felicitously curated and served 'Rivaayat - Hyderabadi Theme Lunch'.

Amidst the colourful rangolis, glittering diyas and embellished attires, the ambiance at VHTBS offered a truly surreal experience!

Right from the traditional decoration of the venue to the tehzeeb-infused greeting of guests accompanied by a mesmerizing classical music, the afternoon undoubtedly took the guests back to the 'City of Nawabs'.

Such events offer an opportunity for hospitality enthusiasts to put to test not only their technical knowledge but also their practical learnings on standard serving etiquettes and skillful handling of variety of guests.

The superlative moment of the luncheon however was when the young aspiring chefs were showered with words of appreciation and encouragement! It was an unforgettable moment indeed!

Seen as one of the most personalized kinds of industry, hospitality often sees safety and security early on its priority list.

Vatel Hotel and Tourism Business School, Sushant University welcomed Mr Shirish Ghorpade, Security Manager at Crowne Plaza Today for an incisive Security Management Session.

The session enlightened hospitality enthusiasts on various operating procedures, both physical and psychological, that must be adopted while handling diverse emergency situations in a hospitality - related work environment.

Such situations can range from minor and thus more manageable ones like handling a disrespectful inebriated guest at a restaurant to extremely challenging one's like a fire emergency that can pose a direct threat to human lives A brief demonstration was also given on utilisation of safety-related tools and Industrial safety equipment.

The session opened a window of awareness upon the budding hoteliers and thus proved to be a great eye-opener!

A responsible hotelier must never forget that 'Safety first is safety always

In order to unlock novel vistas of opportunities and learning, students from DAV PUBLIC SCHOOL, Sector 37, Faridabad paid an inquisitive visit to the premises of Vatel Hotel and Tourism Business School, Sushant University.

Right from their arrival, the students with their gleaming eyes, full of curiosity, started keenly observing the campus. They were first introduced to the world of hospitality, its core and ancillary departments and related job opportunities available in the market, through a presentation.

They were then taken for an exploratory tour across the labs, basic and advanced training kitchens, where a demo session on preparation of chocolate mousse was set up. Few students even cheerfully tried their hand at beating the mixture!

Later that day, they also witnessed an exciting session on mixology where they learned different methods of mocktail making along with a demo on preparation of cucumber mint melody and watermelon virgin mojito.

Before leaving they heartily savoured on the delightful chunks of chocolate mousse and exchanged words of gratitude and assurance.

Such visits are envisioned to expand horizons of awareness, bridge the abruptness that follows schooling and helps in executing a swift transition towards higher learning!

A visit to Cyber Hub, situated in the heart of Gurgaon, India, provides an exceptional and immersive learning experience for hotel management students. Cyber Hub is renowned for its eclectic mix of restaurants, making it a culinary hotspot and a prime destination for gastronomic exploration. During this visit, hotel management students have the opportunity to delve into the intricacies of restaurant management and hospitality operations within a dynamic urban setting. Cyber Hub's diverse array of dining establishments caters to a wide range of tastes, from global cuisines to local delicacies, and offers various dining experiences, from casual to fine dining. This diversity allows students to witness firsthand the multifaceted nature of the hospitality industry. One of the primary objectives of this visit is to gain practical insights into restaurant operations. Students can observe the inner workings of the establishments, from front-of-house operations like seating, greeting, and order-taking to back-of-house activities such as food preparation and kitchen management. Understanding the seamless coordination required for a smooth dining experience is invaluable for aspiring hoteliers. Furthermore, the visit offers a platform for students to evaluate and critique various restaurant concepts, menus, and ambiances. They can analyze factors like menu design, pricing strategies, interior décor, and overall guest experience. Such assessments contribute to their ability to make informed decisions as future hotel and restaurant managers.

In the modern hospitality landscape, technology plays a pivotal role in enhancing guest experiences and operational efficiency. Cyber Hub, as its name suggests, is a hub of technology and innovation. Students can explore how restaurants here leverage technology for reservations, order processing, and customer engagement. Understanding the integration of technology in dining establishments is crucial for staying competitive in the ever-evolving hospitality industry.

In conclusion, a visit to Cyber Hub for hotel management students is an educational journey that combines practical exposure to restaurant operations, critical evaluation of diverse dining experiences, and a glimpse into the technological advancements shaping the hospitality sector. It equips students with the knowledge and insights necessary to excel in their future careers in hotel and restaurant management.

Vatel Hotel and Tourism Business School strongly believes that when edifices of truth have little windows of experiences, then the entire structure lights up in the illumination of knowledge!

With the intention to create a similar spark in the educational journey of Vatelians, VHTBS at Sushant University conducted yet another industrial visit, this time to Crown Plaza, sector - 29, Gurugram.

Right after their arrival, the students were briefed about the property, different departments, lodging capacity etc. This was followed by a sumptuous lunch, exchange of laughter and experiences.

Later, they were taken for a detailed property tour - from sneaking into the laundry rooms to conversing with veteran florists, from cherishing the luxuriant suites to witnessing the opulence of the banquets - the visit had loads to offer.

The inquisitive minds popped up an array of questions and drank upon the wisdom of many industry experts.

The visit concluded with exchange of thanking remarks and gestures of joy.

Such visits bloom within the young minds’ flowers of hopes and curiosity while imprinting on them a gentle touch of reality!

Traditionally being the colour of prosperity and abundance, the green not only beautifies the aura of a space but also pushes us closer to the lap of mother earth!

This World Tourism Day, Vatel Hotel and Tourism Business School, Sushant University collectively hails the idea of 'GREEN INVESTMENT'. Ornating the otherwise concrete walls with little saplings of joy, Vatelians today cheerfully executed “Plant Propagation Activity” - GREEN WALL OF KINDNESS', highlighting the ever-expanding role of nature.

The day marks a true celebration of the blessings of Mother Gaia at the doorstep of VHTBS!

All major civilizations across the globe have time and again emphasized on the importance of cleanliness. Many health experts are of the view that "cleanliness is half our health", hence mustn't be a project but practice! In the hospitality industry, the housekeeping staff has always emerged as champions of cleanliness, order and synergy.

With the intention to honour and cherish the work of such unsung heroes on our premises, HOUSEKEEPING WEEK was observed with much fanfare and fervour, at Vatel Hotel and Tourism Business School, Sushant University.

After appreciating their robust role as 'keepers' of the organisation, an educational session with the housekeeping staff threw light on different techniques of sanitation and disinfection, the latest innovations in the area and the global best practices.

The week soon took an artistic turn when during HORIZON HOUSEKEEPING EXHIBITION, Vatelians showcased their creative prowess via exhibition of models highlighting the role of housekeeping department, tools and ancillary areas.

The week truly commemorated the idea of cleanliness and managed to engage all rungs of the organisation into this festival of resurrection!

A true alchemization of destiny happens if an opportunity doesn't knock and you take matters in your own blessed hands and build a door!

It is a moment of immense pleasure and delight that one of the eminent faculty members of VHTBS, Ms Chandana Paul, was invited for an enlightening career talk on the premises of Amity International School, Sector 46, Gurugram.

The event envisaged an educative rendez-vous with students and their respective parents, throwing light on the relevance of hotel management in today's industrial panorama, the diverse avenues in the field of hospitality and the programs available in the academic landscape.

A spurring fascination for the field allured many inquisitive minds at the doorstep of hospitality, followed by a curious to-and-fro of questions. The sheer sparkle of curiosity in the eyes of the young ones talked loads about their level of excitement and enthusiasm.

The session truly emerged as a sigh of gratification to many nervous head-scratching and nail-biting moments self-introspection!

The time has come for great jubilation, The sunrays slivering through the horizon, The glaciers losing grip of the frozen, The ribbon is cut, it's time for creation!

Taking pride in its educationally vibrant curriculum and a zealous approach to learning, Vatel Hotel and Tourism Business School at Sushant University celebrated with great fanfare and elation 'AARAMBH' - a week-long orientation program rolling over from 14th to 18th August 2023.

The week commenced with a gong, 'PASSING THE TORCH' on 14th August 2023, where decorated Vatelians, pursuing their respective journeys in Marco Polo Program as well as Nimes Summer Internship spilled the tea on their rich experiences and learnings on the professional front.

16th August ushered in a new day with a new spirit, drifting along the budding hospitaliers for a field visit to the 'SATTVIK RESTAURANT', New Delhi where they curiously studied the cuisine, the kitchen and the work culture of the place. The visit concluded with an incisive tête-à-tête with Chef Nishant Choubey.

The 4th day was meticulously flanked by a series of events under the umbrella of AARAMBH. Beginning with 'AURORA: SHINE YOUR AURA' a powerful personality grooming session steered by Dr. Shaily Bhashanjaly, the day then solicited another congregation 'UNLOCKING PATHWAYS TO SUCCESS' throwing light on the Corporate Resource Centre, career guidance and internship & placement procedures.

The school also welcomed Ms Shilpi Sharma, Human Resource Manager at Double Tree by Hilton who staged a 'BIRD'S EYE VIEW ON HOSPITALITY INDUSTRY' hence giving away a 360 degree perspective as well as a profound understanding of the business.

VHTBS cheerfully embraced the fifth day, welcoming Mr Rahul Kumar, Mixologist at Monin, for 'THE ART OF CURATING A PERFECT MOCKTAIL', followed by an alumni interaction 'HONOURING OUR PAST, SHAPING OUR FUTURE', a session that threw light on the importance of learnings and networking skills.

Overall, the week certainly brought in a wave of unique dynamism and vibrance, adding further to the high-spirited educational culture at the VHTBS.

Has your soul ever been transmigrated to the luxuriant vineyards of Bordeaux, as you opened a bottle of Merlot?

Don’t your senses get pampered, when the fruity yet foxy flavours of Fratelli feigns your taste buds?

Such platonically rich experiences of wine degustation become a reality not only with a bottle of quality wine but also with quality wine serving etiquettes!

Vatel Hotel and Tourism Business School at Sushant University, therefore, organized “UNCORKING THE SECRETS: A MASTERCLASS IN WINE SERVICE” on 9th August 2023, and welcomed Mr Avijit Mohanta, Bar Manager at Double Tree by Hilton, as the key speaker.

The session began with the faculty members felicitating the presence of Mr Mohanta and introducing them to the Vatelians. The latter remained seated, each with a gleam of curiosity in their eyes and a willingness to learn.

He started by introducing different types of wines and types of wineglasses, their palates, aromas followed by explaining the process of wine-making, fermentation, filtration etc. Later, he beautifully demonstrated the fine etiquettes of wine serving. Vatelians seemed to enjoy the demo and even tried giving it a whirl. Mr Mohanta specially paid attention to the details like the style of holding the bottle, the work of words and the unsaid rules of pouring.

The Session concluded with words of gratitude for his much-solicited presence at the VHTBS. Mr. Mohanta later proceeded for the lunch.

Vatelians truly uncorked a lot of secrets from the world of Vinology this day and counted it as a rejoicing yet educative experience.

On Tuesday, August 08, 2023, the fresh batch of HM students visited the Expo Inn Suites & Convention, a unit of the India Expo Mart Limited – (IEML), located at Greater Noida.

Attached seamlessly to the colossal conference and convention halls of the IEML, the Expo Inn is a small boutique hotel with 134 keys, comprising of standard rooms, deluxe rooms, deluxe suites and executive suites. Since the hotel wasn’t fully ready and had not been formally launched, their presidential suites were still under construction. The students went around to see the different categories of rooms and found them to be very well laid out with the latest amenities, toiletries, and the modern guest supplies.

The deluxe rooms had an alcove giving extra privacy to the guests, the suites had a separate seating area, a powder room, a pantry, and large beds. The rooms were decorated with very subtle colours and faced either the swimming pool or towards the city. The 4th floor had a terrace with a breathtaking view of the city, where get-togethers of 45-50 people can be arranged and catered to from the pantry located on the same floor.The students saw the gymnasium on the top floor with the latest exercising equipment laid out for a convenient use, and visited the SPA, which, though wasn’t fully ready, had a provision for massages, steam bath, yoga and for meditation.

Our students were greeted warmly with a refreshing welcome drink at the AMARIS restaurant, followed by which the associate director of sales of the hotel, Ms. Nivedita Trehan gave a formal presentation in the hotel’s boardroom and briefed them about the features of the hotel and IEML. In a conducted tour, the students saw the PAPRIKA restaurant, a 140-cover outlet, which was still in the making, adjacent to which their most modern bar ALTUS was also coming up. This hotel, though in full operation, has still not been formally launched as all the facilities were not yet ready.

“This hotel does a back-to-back full occupancy, especially during the days when events are taking place at the convention halls. And now, with the exhibition season coming up, we will be running high occupancies till the middle of April 2024”, says Mr. Kulmohan Singh, the hotel’s HR and Admin Head, who, at that time was also the officiating general manager. “We have recently had the India International Hospitality Exposition in which 580 organisations connected directly and indirectly with the trade of hospitality put up stalls and my hotel was buzzing with the general managers, marketing managers and purchase managers of top hotel chains” he adds.

Though the students had seen all the facilities of the hotel, it, however, wasn’t complete till the students were taken to the air-conditioned convention halls, having capacities of more than 5,000 people each. The students were also taken to the HVAC plant room, where the process of air conditioning at a large scale was processed and supplied to the entire complex, spread over 58 acres. The students were awe-inspired by the visit, seeing halls, nearly of the size of football fields. “Our complex has been designed to handle masses,” says Mr. Singh, “We can accommodate a hundred thousand people, can park 20,000 cars with a free electric vehicle charging station, and also have a helipad which can accommodate three helicopters of the largest size and the Acqua Line station of Metro is located at just a 10-minute walk…”

The students were served lunch at the AMARIS café, located by the poolside, and were given a warm send-off by the hotel management.

Vatel Hotel & Tourism Business School organizes Farewell Party at school level on 24th April 2023 in the Vatel courtyard and the theme for the event was Ethnic Wear and there were three rounds of Fun activities. There were some performances also organized by Junior batches for the Senior batch students of BHM and MBA

The students participated in the event with full energy & enthusiasm. It was a great event which was organized & managed beautifully by the students

In what proves to be a delightful presentation of the learnings imbibed by the students of the Vatel Hotel & Tourism Business school in the field of bakery, which includes both the dry breads and the creamy desserts, they (the young enthusiasts) despite the limited time available to them, took on the challenge and put up an excellent show of cakes and pastries, which included mango tarts, apple pies, date & walnut cakes, lemon tarts and blueberry cheese cake and a few others.

This was called a GUILT-FREE, SUGARY AFFAIR, and chef Tushar Gupta made sure that due to the people in general avoiding the creamy-sweet desserts, made balanced the goodies in their right (acceptable) proportions. “Unless well presented, a dessert of this quality loses its appeal and charm” says Chef Saurav, the dean of the school. The mesmerizing display was done at the Epicure restaurant on Wednesday, April 26, 2023 which was attended by the Chancellor, the Vice Chancellor, the Pro-Vice Chancellor, the Controller of Examinations and the deans and faculty members from the different schools of the Sushant University. “This was indeed a nice delicious treat for us. Much as I wanted, I couldn’t taste most of what was on the display. Hope we re-do such a display-cum tasting once again, very soon.” Said the Vice Chancellor, Dr. Rakesh Ranjan.

Ms. Sangeeta Ratra a veteran hotelier who has to her credit a long and a fruitful stint in the hospitality trade, and has been looking after the Human Resources Development at Le Meridien New Delhi since the past more than two decades, visited the Vatel Hotel & Tourism Business School, primarily to give to the Final Year students a talk on SUCCESS which was followed by her one-on-one meeting with the students.

She had on her offer openings as Ambassadors of Front Office, for girl students and for the boys she proposed careers in the food and beverage department. “As long as the organisation you wish to make a career with is reputed, well established, is growing and is offering you an opening even at the entry level, you must accept it with willingness and joy as the opportunities of growth in such organisations are tremendous. I have seen many people who have experienced a rapid growth in their careers and have risen from the Front Office, Food and Beverage, Kitchen and even in the housekeeping departments and, over a few years, have become general managers or senior executives” She said

“However, I must say that like every other industry, a lot of hard work and long hours are involved, especially in the initial 3-4 years, later on, as you grow, you teach others how to work and that’s when your career graph starts begins to rise.” Mrs. Ratra shortlisted 11 students and requested them to come over the next day to Le Meridien New Delhi for rounds with the department heads and the final one with the general manager.

This was the first visit to our campus by Ms. Ratra and she was impressed to see the quality of students, the infrastructure and, indeed the learned and experienced faculty members of the Vatel Hotel & Tourism Business School, Sushant University, Gurgaon.

Visit to “Campus France” at the Alliance Francaise

The Vatel Hotel & Tourism Business School, Sushant University, by virtue of having an academic collaboration with Institut Vatel of France, besides following the international syllabus of hotel management studies, has a prominence of French culture, language and civilization. It is therefore necessary for the students to be exposed to CAMPUS FRANCE, an institute of French studies established by the Embassy of France in India.

On Wednesday, April 05, 2023, the students of Second Year pursuing the 4-year BHM Degree programme were sent to Campus France at the Alliance française, located in Lodhi Estate, New Delhi, where they were welcomed by Mr. Frederic Wolska, the academic director, who conducted a presentation on the advantages of gaining fluency in French and proposed the various online and offline courses. This was followed by a presentation by Ms. Shubra, who spoke to the students about the possibilities of pursuing further studies in France. “Even for the non-speakers of French, it is quite possible for the students to pursue courses in France as the lectures are delivered in English as well” she said. She also spoke about the possibilities of taking up permanent job positions in France. The students were then taken for a tour of the institute and were shown to the library in which books ranging from children to adults, right up to professionals in any discipline were available. The students were given a warm send-off, wherein the officials joined the students for a group picture.

VATEL STUDENTS VISIT PRAGATI MAIDAAN FOR AAHAR EXPO

The style and ways of working in the hospitality sector, especially in hotels keep changing constantly and the hoteliers wish to continuously modify the various systems, leading eventually to a total alteration in the main principal systems. People all over the world are engaged endlessly in making innovations, inventions, novelties and are devising novel ways of preserving foods, in storing them and using the latest, cost saving, time saving and effective measures of cooking. Besides cooking and the kitchen equipment, the organisations are busy churning out the best in linen, drapery, housekeeping equipment, refrigeration, air conditioning, glassware, tableware, hollowware, flatware, furniture etc.

It is for gaining exposure to such a display that the Final Year students of the Vatel Hotel & Tourism Business School, Sushant University were sent to the hospitality expo called AHAAR at the Pragati Maidaan, New Delhi between March 14 and 18, 2023. The exposition was full of Indian and foreign companies, who took up large stalls to display their organizations’ merchandize. The most prominent amongst the overseas companies were ROBOCOP for grinders, blenders and mixers, MENU MASTER for commercial microwave ovens, HOT MAX for convection ovens. The domestic organisation CHANCHAL CREATIONS had put up a great display of crockery, cutlery’ linen and glassware, BUTLER had put up hotel ware moulds, besides there were UNOX and SUJATA MIXERS, FEATHER TOUCH for crockery, VEEBA FOODS for sauces etc.

The larger and heavier equipment comprising of dish washers, industrial refrigerators, freezers, blast freezers, baking ovens, ice making machines were on display from prominent suppliers in India and abroad.

“It was a good exposition, in which we learnt a lot straight from the chefs who were explaining the details about how to use pizza conveyor ovens, speed ovens, different microwaves, combi ovens, convections ovens, which were targeted towards saving the basic texture of food and saving time and electricity” said Vishnu, one of the Final year students.

Chelsi from the Vatel School also worked towards learning about equipment from various stalls and closely worked with chefs and observed the way he was explaining various equipment’s use and functioning. “In my mind such elaborate expositions are a must-see, must-visit for all the hoteliers as well as for the students of hotel management. It is very rare that one gets to see so many companies displaying the latest hotel products under one roof” says she with a smile.

Students from several institutes from hotel management were seen around in the exhibition grounds and there was a good representation from hotels like ITC, Taj and the Oberoi. Besides this one-of-a-kind exhibition being attended by the students and hoteliers, there were people who had come all the way from the metro cities as far as Chennai and Bengaluru.

RECRUITERS RUSH TO THE VATEL HOTEL AND TOURISM BUSINESS SCHOOL,SUSHANT UNIVERSITY TO GRAB TALENT

Vatel Hotel and Tourism Business School, Sushant University, recognized for honing talent of the young hospitality students, welcomed, on Monday, February 28, 2023 the human resources teams of AIR INDIA and Café Coffee Day for a round of campus recruitments. It is by sheer coincidence that both these organizations were able to visit on the same day…

After their presentations to the students, these organizations conducted personal interviews and spent a considerable amount of time with each of them. Their questions to the students were oriented rather towards discovering the long-term developmental career prospects of these students who were enthusiastic and obsessive about making a bright career in the world of hospitality or, later on, emerging as successful entrepreneurs. “I am happy to see that the young students of these are focused about how this industry is progressing and feel that this the right time for them to make the best of it” said one of the recruiters. The students were well groomed, were ready with their latest, updated CVs and had also had their recent photographs in passport size and in full length readied for these recruiters.

“We are happy to be here and are glad to see that the quality of students has further improved in terms of their communication skills, their technical knowledge and their general outlook of the industry. They are skilled as good resources for the hospitality” Was the general feedback given by the recruiters. “All of them were excellent and good to hire”

Results were declared soon and several students were successful in being short-listed for the openings announced.

THE REAL LEARNING LIES OUTSIDE THE FOUR WALLS OF THE CLASSROOMS

It is a truth universally acknowledged that the more a student is exposed to the real and practical aspects of the chosen studies outside the limitations of the classrooms, the learning assumes a totally different dimension and the understanding of the subject matter increases manifold. This is true particularly about the hotel management studies where the studies are more oriented towards the practical aspects of learning. A student’s retention of the subject is successful when he/she is physically exposed to a style of work and is taken to facilities outside the area of his/her regular studies.

It is in keeping with this fact that on March 03, 2023, the students of Fourth and second year pursuing hotel management course at the Vatel hotel & Tourism Business School, Sushant University were taken for a trip to the Amrit Udyaan, probably one of the best manicured and up kept gardens adjacent to the Rashtrapati Bhawan, New Delhi. “The purpose of this trip was to expose the students to the best of flora, fauna, landscaping and horticulture arrangements as these aspects are part of the housekeeping curriculum taught at our school. Flower decoration and the use of the best quality of plants is the regular practice in the best of the hotels worldwide and it is essential that the future managers learn all that they can about such arrangements” said Chandana Paul who takes care of the housekeeping.

“We could not have found a garden of flowers better than Amrit Udyaan, where people from different parts of India and even foreigners visit and spend hours observing the chrysanthemums, dahlias, tulips, daffodils, marigold, calendula, geranium and birds of paradise. The soil, the temperature, the humidity and the general atmosphere which is congenial to the growth of these flowers has been specially created by the keepers which include the best of gardeners, planters, landscapers and horticulturists” said Ms. Aashiyan, assistant professor who takes Front office as a subject.

The bookings were done online and the students were welcomed to the Udyaan. “We are thankful to our college and to our faculty members who gave us such a valuable exposure to this garden, which, apart from pleasing the eye and our senses, also added to the knowledge of horticulture which so essential for us as hospitality students”. Said one of the girl students.

On Wednesday, February 22, 2023, Mr. Nikhil Sharma, Regional Director, Eurasia, Wyndham Hotels visited the Vatel Hotel & Tourism Business School, Sushant University, to address our students and to give them insights into the latest trends of the service industry with regard to career progression both as a hotel professional and as an entrepreneur.

“I had a deep rooted passion for this exciting industry and I joined hotels at but a very junior, entry level position. It has indeed been a journey full of ups and downs and now, at a position of a regional director when I look back, I can see that the hotels and my personal experience have given me tremendous opportunities to learn and to advance in my career.” advised he emphatically to the students.

Wyndham was formed 42 years ago in Dallas, Texas, USA whose founder was Trammel Crow. The organisation runs 22 brands out of which the most popular are – Registry, Dolce, Esplendor, dazzler Hotels, La Quinta, Ramada etc. Mr. Sharma gave a brief about the various openings and employee- friendly schemes that the organisation believes in for keeping the employees happy and motivated. This was the first ever interaction that the college had with the Wyndham Hotels.

“Your students are bright and whatever organisation they happen to be a part of, they will, over a certain period of time, make progress and achieve as this trade offers several opportunities both within and outside the domain of hotels, but hard work and persistence always pays off in the long run – so do not get deterred by external factors and just concentrate on your goals” he advised.

Sushant University Gurgaon, in its efforts to reinforce its positioning as an institution progressing with the pace of the world, invites eminent speakers from universities overseas to address its students and updating them with the developments and researches made in the various fields of education and pedagogy.

As a sequel to these endeavors, on Thursday, February 23, 2023 the Sushant University invited Mr. Robert McKenna a lecturer at the Department of Hospitality and Tourism and Mr. Paul Quinn, Assistant Director and head of Global Recruitment and Engagement, Ulster University Northern Ireland to talk to the students about the subject of Impact of Technology in Service. Since the subject matter of their lecture and presentation was concerned with hospitality, all available students of the Vatel Hotel & Tourism Business school attended the presentation and gained a lot of inputs regarding the best practices being adopted by the trade global level.

“The progress that technology has made in the recent years has, on one hand, reduced to a great extent the workload of hotel employees and on the other, has created a lot of time for them to think of means of further fine-tuning the quality of their product and service. Though a robot cannot entirely replace a human being but can be put to work all the time as there is no scope of its getting tired or overworked” says Robert McKenna. “The programming of software enables them to recognize the face of guests, addressing them by their names and offering care and personalized services round-the-clock.”

Upon being asked whether it would be a wise decision for the students to pick up a job soon after finishing their undergraduate studies, he recommended that although there are several opportunities of pursuing post-graduate studies at various locations around the world, doing so with a bit of experience or pursuing studies on a part-time basis makes a far better sense. The visiting team admired the latest infrastructure, the laboratories, the two training restaurants, the classrooms at the Vatel Hotel & Tourism Business school and the libraries, auditorium and various recreational facilities put up by the Sushant University. Sushant University is located in Sector 55 Gurgaon, in the calm, serene and greenery of the foothills of Aravali Mountain Range and is accessible to the Metro station at a barely 15-minute walk.

On Tuesday, February 14, 2023, the Vatel Hotel & Tourism Business School, Sushant University Gurgaon organised a talk by experts from the Department of Yog, Maharishi Mahesh Yogi Vedic Vishwavidyalaya, MP and the Department of Commerce, Government of India, which was attended by the students as well as the faculty members of the college. The title of the event was called A SOUND MIND IN A SOUND BODY.

Why the need?

In view of the current busy professional life, pressure of work, tensions and the running around of people in general, even by the students and young adolescents to meet deadlines in almost all spheres of life, it was felt that they were being too much harried, stressed and hassled and were on the lookout for a stable and a healthy life which could lead them to achieving a balance between their minds and their bodies. It is said that body shapes the mind and the mind shapes the body. These too are closely related and their wellbeing depends on the health of each other.

The address to the students was jointly delivered by Dr. Nityeshvar Chaturvedi and Dr. Mukesh Kumar Goel from Maharishi Mahesh Yogi Vedic Vishwavidhlaya, MP.

There is a saying that all work and no play makes Johnny a dull child. The same can be applied to people in the professional world, whatever age they may be at. While it is important for people to be engaged in their businesses and to make progress in professional life, it should be equally important for them to ensure that the very body which is going to help them achieve their objectives in life is kept in a good, active and in a healthy condition, plus, what is equally important is that their minds and the general thinking also be in a calm and in a rested state. “The body is connected to the senses and the senses are connected with soul” Just condemning the routine life and not devoting any time to do something about it or not taking care of the body and soul is what is creating problems in peoples’ lives and in their lifestyles. The political, social, professional and academic environment of the world is deteriorating and it is high time that we created awareness and tried to find a logical solution for the same.

“Yog brings success everywhere” was a one-line but a precious advice given by Dr. Nityeshvar. “Yog leads to health and health leads to a disease-free life – thereby removing several tensions from the mind and also removing the medical bills from your lifestyle.” “A sound mind in a sound body can be achieved by every human being and is not at all a difficult task. The only thing one needs to do is to create within himself an awareness of the importance of Yog in life and to practice it regularly, even for a few minutes every day” were the lines spoken by him at the end of his discourse.

As a part of the Corporate-Social Responsibility initiative, the faculty members of Vatel Hotel & Tourism Business School, Sushant University wish to pay a visit to the Earth Savior’s foundation on Tuesday, December 31, 2023. The purpose of this visit is to spend some meaningful time with the patients, to share their feelings of dilemma and predicament and to come to terms with their suffering. They plan to extend to them warm regards with a smile – something that the patients suffering for some time are always are in need of…

Generous quantities of kitchen provisions including various flours, rice, lentils, pulses, sugar, biscuits and cookies were collected by the Vatel School and were presented to the NGO on behalf of Sushant University.

“One person caring about another represent life’s greatest Value”

As a part of the Corporate-Social Responsibility initiative, the faculty members Sushant University on Friday, December 16, 2022 visited the Earth Saviours Foundation (ESF) to spend some meaningful time with the patients, to share their feelings of dilemma and predicament and to come to terms with their suffering. They extended to them warm regards with a smile – something that the patients suffering for some time are always are in need of…

The camp houses some 500 patients to whom food, shelter and clothing are given absolutely free of charge. These people – of all ages who have either been abandoned by their families or have been found on the roads in an injured and in a battered state, have been safely brought to the camp to whom all first-aid and medical facilities are provided and they are housed in the camp till such time that anybody of their family comes to claim them.

The founder of ESF, late Mr. Ravi Kalra’s selfless devotion towards the welfare of the less privileged has also been focused towards the protection of the environment and taking care of the animals. He had expressed deep appreciation of the services provided to the NGO by his staff and has called them as the “heart and soul of the organisation” With him having gone to his heavenly abode, his son, Mr. Jas Kalra took over the reins when he was but at the age of 21 and has successfully carried on the legacy.

Ms. Rajvinder Kaur, a young lady who decided to be a part of the group a few years ago finds a sense of accomplishment, success and achievement in being able to get a chance to serve the others. “Though due to our duties and obligations we are on our toes all day, we come across several challenges and task which need our complete attention as we also house some very critically ill (physical and mental) and our patients need us day and night. Patience is the biggest virtue that was noticed as a common trait amongst the entire staff who are given to face at times difficult and uncontrollable situations but are always successful in pacifying their patients and to cool them down.

Generous quantities of kitchen provisions including various flours, rice, lentils, pulses, sugar, biscuits and cookies were collected by the Vatel School and were presented to the NGO on behalf of Sushant University. The team members also enrolled themselves as members of the Foundation and expressed their readiness to come to help in whatever way possible. “This was a very eye-opening and yet a very satisfying experience” said one of the team members – “We must do this at least once during academic semester”

 

Vatel Hotel & Tourism Business School, Sushant University on Wednesday, December 15, 2022 conducted a virtual meet of its students belonging to all pass out Batches, just in order to update them about the various happenings and to generally talk about how they were feeling about either getting into the corporate world or how they were dealing with their new enterprises. The students were thankful about the way the college conducted the academics of their course and took care about their on-the-job practical sessions and internships. “We enjoyed being under the care and attention of our professors who made sure that we all succeed and that we achieved the goals for which we took up this great hotel management course” says Apurva Dubey who works as a customer relations executive at a travel firm. Another student says “Our teachers were tough with us but that is what transformed us into thorough professionals now. The Vatel Connect is an informal, open forum in which students are free to express all that they feel about their college, the teachers and the about the university. Students who passed out even 7 years ago are in regular touch and do visit the university to see the transformation from time to time.

 

Unless evaluated, tried and tested, no education or knowledge earns any credibility. It is the competitions, struggles and rivalries that breed quality and bring out the best in people.

A Cooking Competition for Culinary Chefs was organised by the Vatel Hotel & Tourism Business School on Friday, November 18, 2022 in which students of III and V Semesters participated. The First position was bagged by Ms Prapti Syal, the Second by Mr. Gurman Bindra and the Third position was won by Mr. Tanuj Makkar. The students were required to use ingredients from the Pansari group, who were the sole sponsors of the event.

The winning students have qualified for the main event, where the final winner will get a cash prize of Rs 11,000/- Chef Siddharth Talwar of Pansari Group would be the main judge of the competition.

 

Ms Vinita Thapa and Mr. Krish Ghai who form part of the HR and Learning departments of the IHG Crowne Plaza Gurgaon visited the Vatel Hotel & Tourism Business School, Sushant University Gurgaon on Wednesday, November 09, 2022 to conduct a preliminary round for the selection of students for their Embark and I-Aspire management training programmes.

In their company Presentation they discussed in detail about the choice of various career paths and progressions possible at the IHG Group. This was followed by sessions of group discussions and personal interviews after which, lunch was prepared and served by the Vatel students.

"We are indeed very happy to see the quality of training imparted to these students who were well-versed with their subjects and had excellent communication skills. We will start the process of their initial selection soon and we would like to give a chance to the maximum number of students." said Ms. Vinita Thapa - Director Human Resources.

From the students' side, it was an exhilarating experience and they found their course and training to be well structured as per the industry norms.

 

World Bread Day is celebrated the world over during the month of October every year. This special day which is dedicated to the staple food comprising of different breads has been of immense importance around the world since the dawn of agriculture…

Bread is the main staple food in the Middle East, North Africa and Europe, whereas rice is the staple in East Asia. It is usually made from wheat, but bread can be also made from other cereals, like rye, barley, oats, maize, rice, millet, and sorghum. In many cuisines, there are traditional bread recipes that have been passed down from generation to generation.

The Vatel Hotel & Tourism Business School, celebrated the Word Bread Day this year on Friday, October 14, 2022. Special, renowned breads from France, Italy, USA, the Mediterranean, Germany, Denmark and the United Kingdom were prepared.

Hectic activity was on at the bakery for a whole week where incessant efforts were made to prepare Brioches, Fougasses, Doughnuts, pretzels, rye bread, Chelsea buns, milk dinner rolls and, of course, the famous and classic French Baguette. “All of us worked as a team and conducted a lot of research and finalized 5 breads from each country, thereby aggregating to a variety of 35 breads which were put up on a display at the Vatel Lounge” says Dr. (Chef) Saurav Chhabra. Such activities, in which one is given to deeply study the intricacies of the recipe, add, mix or whisk the ingredients in their exact proportions, and then, in order to attain a perfect, colour, texture, aroma and taste, one has to be extremely precise with regard to the amount of time the dough is to be baked in the oven. Both for the senior and fresh batches of students, the process of bread making was so exciting that a few students decided to make this as their core subject of specialization and even aspired to make it as their career.

The event was sponsored by the Pansari Group and was inaugurated by the Honorable Vice Chancellor of Sushant Univesity, Dr. Rakesh Ranjan and was attended by the leadership team, the heads of all schools of Sushant university, the faculty members and the support staff.

“I am delighted to see the volume of work having been put in by the Team Vatel for this impressive display of breads and their accompaniments from different countries and am equally pleased to learn the amount of research done in this field, which is an event of international importance” said Dr. Ranjan. Chef Amit Gangwar the Chef Pâtissier/Boulanger who managed the production of breads, was the and the controller of the event who allocated duties to the students while making sure that the standards of hygiene, sanitation and cleanliness were well taken care of.

 

Upon being frequently observed that students of the modern days are unused to writing, composing or in attempting to express their ideas in what may be called a true linguistic style, a workshop oriented towards enhancing the general day-to-day use of vocabulary and expressions amongst our students was felt necessary. The style of communication and the ideal use of expressions is what makes a person stand out in the crowd. It is to those students who are thus painfully groping their way and struggling with the difficulties of composition, that that the workshop professed to hold out a helping hand. The assistance it gave is that of furnishing on every topic a copious store of words and phrases, adapted to express all the recognizable shades and modifications of the general idea under which those words and phrases were arranged.

The student can readily select, out of the ample collection spread out before his eyes, those expressions which are best suited to his purpose, and which might not have occurred to him without such assistance. In order to make this selection, he scarcely ever need engage in any critical or elaborate study of the subtle distinctions existing between synonymous terms; for, if the materials set before him be sufficiently abundant, an instinctive tact will rarely fail to lead him to the proper choice.

Even while glancing over the columns of the different slides presented during the half-day workshop, a student’s eye will definitely chance to light upon a particular term which may save the cost of a clumsy paraphrase, or spare the labor of a tortuous circumlocution. Some felicitous turn of expression thus introduced will frequently open to the mind of the student a whole vista of collateral ideas, which could not, without a workshop like this, have been unfolded to his view; and often will the judicious insertion of a happy epithet, like a beam of sunshine in a landscape, illumine and adorn the subject which it touches, imparting new grace and giving life and spirit to the picture.

A special emphasis was laid on English communication as it is gaining immense popularity and is poised to soon become the widest spoken language in this world. Several non-English speaking European countries like France, Spain and Italy and even Russia and South-East Asian countries are inviting English teachers to their countries to teach English to their professionals, to students and to their general public. It is therefore being understood that English is an indispensable language, not only for the professionals but also for the general public.

We discovered as a confirmed fact that that it is difficult to acquire fluency in a language unless one lives or passes as much time as possible in the company of people who speak that language. No language is difficult to speak as young children, even infants are able to easily converse in the (seemingly) most ‘difficult’ languages without even being able to read, to write or without being aware of any grammatical rules.

The communication of our thoughts by means of language, whether spoken or written, like every other object of mental exertion, constitutes a peculiar art, which, like other arts, cannot be acquired in any perfection but by long-continued practice. Some, indeed, there are more highly gifted than others with a facility of expression, and naturally endowed with the power of eloquence; but to none is it at all times an easy process to embody, in exact and appropriate language, the various trains of ideas that are passing through the mind, or to depict in their true colors and proportions, the diversified and nicer shades of feeling which accompany them. To those who are unpracticed in the art of composition, or unused to extempore speaking, these difficulties present themselves in their most formidable aspect. However distinct may be our views, however vivid our conceptions, or however fervent our emotions, we cannot but be often conscious that the phraseology we have at our command is inadequate to do them justice. We seek in vain the words we need, and strive ineffectually to devise forms of expression which shall faithfully portray our thoughts and sentiments. The appropriate terms, notwithstanding our utmost efforts, cannot be conjured up at will. Like “spirits from the vast deep,” they come not when we call; and we are driven to the employment of a set of words and phrases either too general or too limited, too strong or too feeble, which suit not the occasion, which hit not the mark we aim at; and the result of our prolonged exertion is a style at once labored and obscure, vapid and redundant, or vitiated by the still graver faults of affectation or ambiguity.

Just like one can gain mastery on any art or science with a regular and a dedicated practice, a continuous use of the language in the company of people who speak that language can be of immense benefits to the learner. This is what we meant by ‘creating an atmosphere’ of

The point of carrying on translations was greatly emphasized upon. Regarded simply as a mental exercise, the practice of translation is the best training for the attainment of that mastery of language and felicity of diction which are the sources of the highest oratory, and are requisite for the possession of a graceful and persuasive eloquence. By rendering ourselves the faithful interpreters of the thoughts and feelings of others, we are rewarded with the acquisition of greater readiness and facility in correctly expressing our own; as he who has best learned to execute the orders of a commander, becomes himself best qualified to command.

 

The world celebrates September 27 as the World Tourism Day. Despite the tourism sector having faced an acute recession due to Covid over the last two years, one can now see almost all the sectors springing back into business, thereby re-energizing tourism in a big way, which is once again spreading its wings far and wide…

The tourism sector gives opportunities of employment to small and big business and to millions of people and stands to be one of the biggest foreign exchange earners for all economies of the world. Revenge Tourism, as some of the experts have coined this era will, now that we are at the threshold of the tourist season, see a great influx f tourists from abroad and will give an unprecedented fillip to the domestic tourism, conferences, conventions, meetings and exhibitions.

The Vatel Hotel & Tourism Business School commemorated this important day in a unique way, by dedicating itself towards conserving the environment by way of creating an EDIBLE GARDEN. Students of First Year, who have recently joined the BHM Programme, took a lot of interest in first understanding the significance of the tourism Day and in coming to terms with the importance of conservation of environment, that is to Reduce, Reuse and Recycle. The saplings they planted were of Cuphea, Thai basil, chilly, coriander, carom, lemongrass, mint and guava. The end products of these plants will be used in the college kitchen practical classes and the students will also be induced to create their own mini garden for their own, domestic kitchens at home.

Dr. Sanjeev Sharma, Pro-Vice Chancellor and Registrar of Sushant University inaugurated the Edible Garden and Dr. Jyoti Sinha, hear of the School of Pharmacy, Sushant University planted a few saplings. “I am happy to see the interest our young generation has towards the fine art of tourism and the awareness that they are creating towards making our planet green, clean and unpolluted, which stands to be the need of the hour” said Dr. Sanjeev Sharma. Ms. Chandana Paul & Ms. Aashiyan Assistant Professor of the college worked closely with the students to procure the saplings and helped them organize a small speech about the theme of the event and the expression of gratitude towards the University for providing an area, permanently earmarked for such, environment-oriented activities.

 

Depending upon willingness, every human being is capable of learning as per the age group that he or she belongs to. The basic ability to understand things, learning different ways of operation in order to achieve the desired goals is inherent in all of us. It is just that the ‘education & training’ part of learning needs to be formalized to some extent so that one acquires the ability to analyze, examine, study and, if needed, investigate.

There is a world of difference between learning while observing others and one’s being given the opportunity to learn in a formal atmosphere, in the company of other pupils where ideas are exchanged, problems of different situations are discussed and learning is derived from case-studies. It is in such an atmosphere that the formal hands-on training is imparted, which, in most of the cases proves to be a matter of new learning and, for some, stands to be an eye-opener.

The bare informal instruction of what to do which is usually communicated to the staff by the bulk hirers and contractors limits itself to only telling them what needs to be done and the incumbent is oblivious of the other supplementary things that he or she is capable of doing with the equipment that he/she is handling or making use of several advantages of the various permutations and combinations.

It is keeping this in mind that the resources of Vatel Hotel & Tourism Business School taking care of the accommodation department, Ms. Chandana Paul and Ms. Aashiyan Sarsoot understood the need to invite the housekeeping staff of Sushant University to undergo a one-day workshop, wherein the subtleties of operations and the finer aspects of observation and the various processes of upkeep, maintenance and conservation were deliberated upon. Such forums of formal learning are indeed very rare in the professional life of these front-line associates.

The housekeeping staff of Sushant university which is responsible for the upkeep of the buildings and premises, the public and the surrounding areas observed the correct use of cleaning devices, equipment and gadgets, and the use of ideal proportions of solvents, cleaning agents, disinfectants for specific purposes, maintenance of self-hygiene, cleanliness and even grooming. Participants attending the workshop had a few queries which were duly explained. This inquisitiveness on the part of the participants demonstrated the interest they were taking in not only learning the finer aspect of what they were already doing but they also came across several new ways of operations, handling and care of equipment.

The workshop was well appreciated by the participants, who were awarded certificates and felt that their competencies could be further enhanced and refined by such workshops. “This is a one-of-a-kind workshop, the purpose of which was duly met and we now feel the necessity of exposing these resources to the finer and subtle aspects of housekeeping and helping them develop an eye for observation” said Ms. Chandana Paul, Assistant Professor looking after the Accommodations department of the Vatel Hotel & Tourism Business School.

 

VATEL SCHOOL CONDUCTS A SERIES OF ORIENTATION SESSIONS FOR THEIR NEW STUDENTS

On Friday, September 9, 2022, students of Vatel Hotel and Tourism Business School, Sushant University (Erstwhile Ansal University) Gurgaon presented a rare combination of Boulangerie and Pâtisserie by creating a range of Petit Fours or small, bite-sized cakes and pastries which included Fresh Fruit Tarts, Bakhlawa, Macaroons, Profiteroles, Chocolate and Orange Swiss rolls, Blueberry Cakes, Enrobed Chocolate Truffles, Millionaire Shortbread, Almond Financier, Linzer Tarts and Brownies. “I can never imagine so much of variety is possible in cakes and pastries” said a First Year fresher student. Chef Amit Gangwar who is the Chef Pâtissier worked with students over 3 full days to create the range, with well garnished creations, exquisite colours and exciting shapes. The Vice Chancellor of the University, Dr. Rakesh Ranjan, Pro-Vice Chancellor, and Registrar Dr. Sanjeev Sharma and deans of various schools of the university attended the display, tasted the various creations and had very good things to say about the event.

“Such events create a situation of a hands-on learning for our students wherein they see the evolution of the end products, right from their initial stage and learn how to maintain consistency, right temperature, correct texture and, indeed the beauty of the final presentation” said Dr. Saurav Chhabra, Associate Professor, Vatel Hotel and Tourism Business School, Sushant University, who, at the end added – “Upon being encouraged by an overwhelming response today, we now plan to put un an even bigger show, which, as of now, is a big secret”

 

VATEL SCHOOL CONDUCTS A SERIES OF ORIENTATION SESSIONS FOR THEIR NEW STUDENTS

The transition from school towards college, in which a totally new style of learning and teaching is practiced, stands up to be a big event in life of an adolescent child, and deserves to be planned meticulously and rather carefully. In this process are involved very young students, who, from their adolescent age are on the verge of entering into adulthood, cherish high hopes and aspirations in life and have to be prepared to face contests and challenges of life which they have to themselves face and are given to deal with different situations in life.

The Vatel Hotel and Tourism Business School, Sushant University, Gurgaon known for planning a thorough, meaningful and a precise session of orientation of new students, planned their orientation thus:

The opening address on the first day was delivered by the associate dean of the Vatel Hotel & Tourism Business School, Dr. Chhabra who welcomed the students and lauded their decision to join the Vatel Hotel School and assured them that they had taken the right decision, followed by which they were given an insight into the various possibilities of placement and the scope of several avenues opening in the sectors like travel trade, airlines, airports, railways, shipping, cruise lines, banqueting, event management and the limitless opportunities existing in entrepreneurship.

This was followed by a formal introduction of the faculty members and resources of the college which whom they were given to freely interact and ask questions. Mr. Saif Anjum, associate professor took a session on national and international internships and the 6-8-week summer internship in Nimes, south of France. A session giving all information concerned with the academics and examinations was taken by Ms. Chandana Paul.

Every student must have a mentor, a confidante available right within the premises of the college who is there for the student to consult in case he/she is facing any issues with the progress of classes or with the handling of any kind of queries, whether they happen to be official or personal. These were allocated to the new students who were very glad to meet them.

The next day the students were taken to a temple for feeding the poor as an act of Corporate-Social responsibility. This arouses within them the sense of responsibility as the food was prepared within the college kitchens and carried and served by these new students. “I am elated and am feeling very happy that I could do this, something that I had never done in life before” Says a starry-eyed new student.

In order to give to the students a first-hand feel of what the hotel managers say about working in hotels, the Vatel hotel & Tourism Business School conducted a panel discussion wherein the participants were Mr. Manuj Ralhan, Director or operations, Novotel Aerocity, Ms Shilpi Sharma, HR Manager, Double Tree by Hilton and Chef Sambhavi Joshi, a hotelier turned into an entrepreneur running a pasta production unit under the brand name of Casarecce Artisanal. The inquisitive students asked them a lot of interesting questions and got a first-hand insight into what all was in store for them in the wonderful world of hospitality.

This was followed by an ice-breaking session, enabling the students to express themselves better, followed by which their documents were verified. The students were also given a conducted tour of the Westin Hotel Gurgaon, wherein they were exposed to the visible and the back-of-the-house areas of a large luxury hotel. This opened up their eyes and made them aware of the dynamics and the personnel involved in actually running the hotel.

Apart from the above, Alumni interaction with the new students happened were alumni shared their experiences. The students were duly given inputs in grooming, improving upon their lifestyles, bringing about within themselves a sense of sophistication and a style, exactly like the people engaged in the hospitality are so well recognized for.

 

No technical institute can work in isolation, without the cooperation or the active participation by the industry of which it forms an integral part.

The Campus to Corporate forum created by the Pullman Hotels, Aerocity, in which the resources looking after training and placement at the various reputed hospitality institutes were invited for dinner on Friday, July 29, is a major step in this direction, in which the situations faced by the industry and, more so the academia, were discussed in great detail. It brought together the two entities and Mr. Vineet Mishra, cluster general manager of Accor Hotels expressed that there was a need to fill the gap for a better and a more result-oriented functioning of the two entities.

Mr. Kulmohan Singh and Mr. Saif Anjum attended this meeting on behalf of the Vatel Hotel & Tourism Business School, Sushant University.

The Vatel Hotel and Tourism Business School, Sushant University organised a special, hand-crafted set of classes between June 27 and July 01, 2022 to arouse the interest of hospitality amongst the new aspirants. One of the biggest challenges for the students who have recently passed from their high school is to make a firm choice about the career that they need to choose and the stream that they must follow to realize their dreams. The hospitality industry though fascinates the young students, they still need to acquire a first-hand feel about what this fascinating trade is really all about.

It is to address the inquisitiveness of these young students that the Vatel Hotel and Tourism Business School Sushant University organised a 5-day workshop directed towards having a close communication with them and showing them what all functions make up for a hotel to run efficiently, what are the various systems and procedures and how does one go about in meeting and in handling hotel guests. These workshops were also directed towards the personal interest of students, showing them thereby the world of growth opportunities available to them in this sector across all continents of the world.

These workshops were totally free, in which the students were given lectures, given to work in the Vatel School’s different laboratories, restaurants and kitchens, besides being given useful inputs in French language. They were also treated to hot, fresh lunch on all days.

Interesting things like table layouts, descriptions of mocktails, French culinary terminologies, flower arrangements, towel origami, and dessert making were discussed, demonstrated and appreciated by the students. “I have enjoyed attending these workshops in which we were given wonderful facts about hospitality and the dynamics which are connected with almost all the functions. I also learnt the hotel rule that a guest is always right” says a young student with a beaming face.

“These workshops are always beneficial for the young students who have a great amount of curiosity with regard to hotels and the hospitality sector. They visualize the actual path and are also directed about the ways in which they can make a promising career for themselves in this oldest and the most wonderful and yet a challenging trade” says Dr. Garima Parkash, dean Vatel Hotel and Tourism Business School, Sushant University, Gurgaon.

Wine Appreciation Session by Sula Vineyards

Vatel Hotel & Tourism Business School, Sushant University organized a Wine Appreciation Session on May 11, 2022 for its students in collaboration with Sula Vineyards. This session was conducted by Ms Heena Riat, Senior manager Tastings & Marketing (North India) Sula Vineyards to enhance the knowledge of our students about wines. This educative & informative session was held in D-421, Auditorium from 2:30 PM to 4:00 PM.

This was followed by a wine appreciation session for Senior Management of Sushant University at Vatel Epicure Training Restaurant from 4:00 PM to 5:00 PM where different kinds of wines were served & knowledge about their aroma & taste was disseminated.

Kaushal Sashaktikaran Prashikshan 2.0 (An initiative to empower the skills of Non – Teaching Staff in Food & Beverage Service)

Kaushal Sashaktikaran Prashikshan 2.0 was organised by Vatel Hotel & Tourism Business School, Sushant University on 26 April 2022 for the attendants of Sushant University (Non – Teaching Staff). Training session was conducted by Assistant Professor Mr. Saif Anjum & Assistant Professor Mr. Deepak Thakur.

Participants were given training on Art of Napkin Folding, Table setup for meals, Tea/Coffee Tray Setup and Fundamentals of mixology. This skill based knowledge session to the participants of different background helps them to perform efficiently at their workplace in daily routine. All the participants will be awarded an e-certificate of participation.

Wednesday, March 23, 2022 was indeed a big day for the Vatel Hotel & Tourism Business School, Sushant University to celebrate, after a gap of two long years, the graduation ceremony of their students who successfully finished their Bachelors in hotel management in the years 2020. These students had been waiting for this grand day patiently and were sure that one day things would ease out and that they would get the opportunity to get their precious certificates from Institut Vatel of France.

It is said that long gaps increase the fondness, endears people and brings them closer to each other. This factor was very visible in students who turned out at the university in the best of their attire, though some of them chose to present themselves in smart casuals. The ceremony started with the blessings of the Goddess of knowledge – Saraswati, for whom a vandana was played, followed immediately was the heart-warming address by the dean of the school, Dr. Garima Parkash who elaborated upon how fortunate the university was to meet its alumni students and award them their long-awaited Vatel Certificates, for which Mr. Paul D’Azémar flew down from their headquarters based in Lyon, France. This time Dr. Nicholas Gherardi, the deputy counsellor for education, science and culture, Embassy of France, was also available and congratulated the students for their valuable achievement.

Dr. D.N.S. Kumar, vice chancellor of Sushant university eulogized upon the importance that the domain of hospitality was gradually acquiring, creating thereby millions of job opportunities for students in the different continents of the world. Mr. Paul D’Azémar was eloquent about the growth that the institute has seen in establishing new ventures in different parts of the world and was proud to announce that in comparison to the best hospitality schools worldwide, the rank of Institut Vatel had risen up from 42 to 14, which was indeed a matter of great pride.

Dr. Nicholas Gherardi spoke about the how important it was becoming for the hospitality management students to acquire new skills and competencies in order to match the international standards.

Mr. Kulmohan Singh, professor of French at the University recited a poem in French, elaborating upon the interest that the Vatel students are taking in learning different cuisines, bakery and in visiting France for internships and exchange programmes. This was followed by the award of Vatel certificates to all the graduating students who were glad to assist in this very important, milestone event in their academic lives. The other students then put up a lavish high tea for the students and prepared a superb continental lunch for the dignitaries and for the leadership of Sushant University.

“I was elated to see that our alumni still have a lot of attachment with our school and were happy to be with us for some time today – a lot amongst them have become entrepreneurs, have joined family businesses or have become hoteliers in chains of repute and that is what gives us a lot of happiness and satisfaction” said Dr. Garima Parkash, dean, Vatel Hotel and Tourism Business School, Sushant University, Gurgaon.”

It is time that we see gender as a spectrum instead of two sets of opposing ideals. There is definitely one thing in common between the above quote of Emma Watson and that of Nelson Mandela who says Gender equality is more than a goal in itself it is the pre-condition of meeting the challenge of reducing poverty, promoting sustainable development and building good governance. Just like all human beings deserve respect, we must understand that without the strong support of women the society would develop a big void and will come to a complete standstill.

It was with this thought in mind that the Vatel Hotel and Tourism Business School organised International Women’s day with the theme Break-The-Bias, wherein the students – mostly girl students, clad in the best of their attire, put up stalls of eateries and of their merchandise either created by themselves or procured by them from artisans. The stalls consisted of Indian street food, best of oriental delicacies, marvels of Indian cuisine, bakes and desserts, besides having stalls of ladies’ interest – jewelry, fashion accessories and photo shoots. All these stalls were the result of a direct endeavor of the students either in consultation with the renowned, celebrated chefs or out of their own ingenuity.

“Event of such high magnitude, wherein students have most excitedly worked out to ensure that they offer away-from-the usual gastronomic experience to their guests is worthy of appreciation. This event has also given them a practical lesson on entrepreneurship” said Ms. Garima Parkash, Dean, Vatel Hotel & Tourism Business School, Sushant University, Gurgaon. This event was evaluated by external resources – Ms Kanika Ghai, Principal of The Suraj School Gurgaon who visited with a colleague and from the Sun City Gurgaon Ms. Kalyani Voleti and Ms Sonia Khurana visited us as judges.

Students, who perhaps knew the pulse of the market and were aware of what goes the most as hot stuff, especially for the NCR Palate, chose to put up Street Foods of India like Chana-Kulcha, Aloo-Tikki Chaat, Paani Poori and Gulab Jamun. “We got this inspiration form out visit to old Delhi, where we saw how quickly this stuff goes and how much people relish it” says a busy student Shaurya, wo was too engrossed in taking orders and delivering his hot stuff. While Tanya and Aditya’s cupcakes, chocolates, truffle puddings, muffins, brownies, pastry slices, cake pops and cake jars gave a stiff competition to Kumkum’s profiteroles and eclairs, Gabriela Rose Thomas and Uroosa did the dry stuff – that of taking polaroid pictures of people who were enjoying the fare and were happy putting up on their faces various fancy cut-outs.

The fare did not end there…Ishika and Priyasha were the lucky ones – while they were in fashion accessories, their team next-door were into fashion jewellery, which more or less complemented what these young girls were doing.

“Here we are giving a stiff competition to boys” says Sanchi Arora with a big laughter – “This is the real proof of gender equality, or should I say – women gender superiority” says she proudly, while wrapping a Kathi Roll for some students.

Mr. Saif Anjum, an experienced faculty member in the food and beverage service who was the supplying the back-up support to the students was happy to see that students were getting the things together on their own and the operation was fine and smooth.

“We saw that while the students had prepared the main dishes themselves, they picked up from the market a few ready-made things like the Gol-Gappas, Kulcha etc., which was going in very well with they were offering on the menu” Said Chef Saurav Chhabra, associate professor of the school.

“Despite hundreds of students thronging the event, we could see that we maintained the area – which was right in front of the main block of the university, remained clean and hygienic. The kitchen stewarding support was also given by our students who were looking after the all the supplies, water and electricity” said Chef Sunil, programme coordinator of the 4-year’s BHM Course.

This was an event which, on this International Women’s Day was concerned about highlighting the gender equality, made sure that this theme was duly represented in all its hues and colours – said Ms. Chandana Paul and Ms. Anshu Rawal, who were the chief coordinators of the event.

Vatel Hotel & Tourism Business School celebrated MATRIBHASHA DIWAS to appreciate the linguistic diversity of our country on February 21, 2022 at Vatel Epicure from 02:00 pm- 04:00 pm. A poster making competition was conducted with the theme अनेकता में एकता in the Vatel Epicure.

Approximately 40 students participated in this competition. It was a wonderful show of innovative minds showcasing their talents and highlighting the unity in diversity of India. Students had prepared posters individually & in groups, learned teamwork, cooperation, unity etc. Dr. Indu Prabha (Centre of soft skill learning) & Ms Nandini (School of Design) graced the event with their presence and decided the winners. Attractive prizes were given to the winners.

Winners:

1st position: Ms. Kumkum Magan

Runner up: Ms. Sulamite Rai

On 24th November 2021, Vatel Hotel & Tourism Business School had taken students of 1st semester of Bachelors and Masters programme for an experiential visit to cyber hub, Gurugram. This visit focuses on their first-hand experience on the different types of food and beverage outlets, their setup, services, operations, menu, manpower, etc. They might have visited earlier as a guest but an understanding of things through the eyes of entrepreneurs or service provider is different. This visit gave them exposure to the basics of the high-end restaurant, QSR, food court, microbreweries and many more. It also added new dimensions to their career perspectives as students. They enjoyed and learned a lot.

Hotel visits are essential for our Hotel Management students to understand today's multi-faceted Hospitality Industry and keep up with the pace of its expansion so a visit to Le Meridien Gurgaon was organised for the students of BHM 20-24 Batch.

The visit mainly intended for students to understand the concept, observe the hotel operations, types of food & beverage outlets and types of guest rooms. Mr. Nitesh FOM of Le Meridien showed all the public areas of the hotel and also answered all the queries of the students. Also Ms Akriti Bhargava the training manager motivated the students and enlighten the students with some knowledge industry experience.

Christmas, a wonderful and holy celebration that touches closely the heart of almost every human being on this planet, is a harbinger of bliss, joy and happiness. Almost everybody celebrates Christmas as it brings in a sense of purity in everybody’s heart and, with the onset of the new year, people feel transformed into totally new human beings.

This year on December 04, 2021 the students and academic resources of Vatel hotel and Tourism Business School Gurgaon celebrated, like they cheerfully do every year, the Christmas cake-mixing ritual. This ceremony usually takes place six to eight weeks before the Christmas day. The chefs and students enthusiastically assembled the measured and balanced quantities of ingredients - raisins, currants, candied fruits, brown sugar, breadcrumbs, citron, candied lemon peel mixed spices and brandy, all to be carefully blended into a mix which is to be preserved and left in a state of no disturbance for four to six weeks – allowing it to gently mature, intensify and for its colour to deepen over time… The new students who had joined just about three months ago, found the ceremony to be unique as they had never come across something as exceptional as this. “We never knew this cake-mixing would turn out to be such a formal ceremony, carried out in full style and ambience – I am really impressed” said one of the fresher students.

“All such ceremonies held in the past have been participated by the students along with the university’s leadership and resources from the 8 different schools, who are too eager to book their orders in advance and wait impatiently for these delicious puddings to be delivered to them by the Vatel Boulangerie” said Dr. Garima Parkash, dean, Vatel Hotel and Tourism Business School. “This is our university, our institute, our students who work in own kitchens and the bakery. We are not looking it more as a learning activity and therefore use the best of ingredients, undertake a careful baking, decorate and present these cakes in the best of packaging – representing the true spirit of the festival” says Chef Amit Kumar who is an ace in Patisserie and Boulangerie.

A virtual alumni meet was organized on 15th September 2021. It was organized by students of the current batches where the alumnus shared their experiences and interacted with the students. Students participated with energy and enthusiasm in the virtual meet.

Experiential Visit to Rational R & D Centre

For more than 46 years it has been Rational’s mission to provide customers with the best tool for cooking. Starting out in 1973 with only 18 employees, Their success has been built on an unwavering commitment to a shared goal of continually creating value for our customers.

Vatel Hotel and Tourism Business School , Sushant University students visited Rational R & D Test Centre in order to familiarize the students with upcoming innovative tools and technology in the field of culinary science. Technology led equipment churning every dish with a click of a button and precision is what rational is famous for. The session was conducted by Chef Rajesh (Application chef @ Rational) wherein he has demonstrated the functions and advancements in the combi oven and various techniques and modes of operation. The Cooking equipment can be operated from anywhere in the world using an app preloaded on a smartphone. Students of VHTBS assisted Chef Rajesh in all the preparations making this an experiential learning for them. The session lasted for 4 hours wherein students were taught the importance of temperature, moisture and use of appropriate tools to achieve the best possible results and at the same time learnt a few tricks of the trade in the process, which will help Culinary enthusiasts cook dishes at a much faster pace and with precision.

The brand uses intelligence the same way you’d use “skills” when you were talking about a person. The more intelligent something is, the more it can do. Self-Cooking Centres are equipped with sensors that continuously monitor the condition of the food so that it can track cooking progress.

It was a great learning experience for students

Vatel Hotel & Tourism Business School organizes Freshers Party “Pramabh 2021” at school level on 26th of October 2021 in the Vatel courtyard and the theme for the event was Ethnic Wear and there were three rounds of competitions for Mr. Fresher & Ms. Fresher. There were some performances also organized by senior batches for the new batch students.

The students participated in the event with full energy & enthusiasm. It was a great event which was organized & managed beautifully by the students.

Mr. Aditya & Ms. Kumkum was selected as the Mr. & Ms. Freshers 2021 at the school level.

The Vatel Hotel and Tourism Business School is recognized not only for the high-quality education that it imparts in the domain of hospitality but also respects, to a great extent, its appreciation of the gastronomic events happening at the international level at different times of the year

Have you ever smelt the kitchen where breads are being baked and the sweet aroma wafts through the area??

World Bread Day - An international event celebrated every year on October 16 with an aim to savor and rejoice a staple called “Bread” in many countries, cultures and to honor communities across the globe to recognize the specialized work and toil of bakers engaged in the world of gastronomy & culinary science.

In order to commemorate the anniversary of the creation of FAO (Food & Agriculture Organisation of the USA) and to celebrate the Bakers’ contribution in the world of baking around the different continents of the globe, Vatel Hotel Tourism Business School celebrated World Bread Day on October 14, which was a research-based, student-led activity, executed under the able guidance of our expat chef trainers.

Vatel India Campus at the Sushant University Gurgaon believes in imparting experiential learning to the students and strives to impart skill-oriented hospitality education and to the hospitality leaders of tomorrow. The celebration of World Bread Day & International Chef Day are bold initiatives towards this direction.

This activity was an initiative to impart know-how, practical skills and managerial skills to the students of VHTBS which reflected in planning, organizing & Implementing the herculean task of creating 5 varieties of breads from 7 different countries, which was a major attraction and main highlight of the event. The spread of breads was accompanied with a wide range of Dips & Relishes. The event was graced & inaugurated by Dr. DNS Kumar Vice -Chancellor Sushant University and Chef Vanshika Bhatia, Chef owner – Petit Pie Shop & Saucy Spirits Hospitality Pvt. Ltd.

The Guest Chefs and the leadership team of Sushant University Appreciated Students for executing the Breads and its display with such Precision and finesses.

“This is an international event of repute – on this day the whole world in celebrating hundreds of types of breads prepared in the different regions and continents of the world. Our students conducted deep research on these breads, procured the ingredients from the different parts of the world, did a very meticulous job of producing these delicacies in bulk. The amount of learning that our students derived from this Bread Day is inestimable” said Dr. Garima Parkash, Dean, Vatel Hotel and Tourism Business School.

Vatel Hotel Tourism Business School celebrates world tourism day in the true spirit and style

With the concept of green hotels and green buildings growing prominently in most parts of India and the world, the concept of three R’s - Reduce, Re-use and Recycle have become not only the obligations of hotels, the service sector and the allied industries at large, but also has assumed tremendous importance amongst citizens, creating thereby the awareness of this aspect, which becomes a mandatory moral duty of us all.

September 28th is celebrated internationally as the World Tourism Day and what better occasion could the dean, the faculty members and the students of the Vatel Hotel and Tourism Business School could have found to re-inforce and to energize the efforts towards the environment, other than this very special day in the tourism sector?

A short programme in which the Vatel School invited Mr. Mahesh Dayma – Councillor, Municipal Corporation of Gurgaon as the chief guest, was organized at the Vatel Epicure which is a fine-dine training restaurant for the students of the hotel school. The inaugural address was delivered by Dr. D.N.S. Kumar, Vice Chancellor, Sushant University, in which he laid a lot of importance concerning the environment, the protection of flora and the fauna, the use of effluents and the correct treatment of waste, which is one of the most important obligations of the mankind towards the mother Earth.

Mr. Dayma, in his address elaborated upon the prominence of waste management and waste segregation, which he said ‘wasn’t any rocket science’, and yet presents itself as one of the most obligatory responsibilities of all citizens, which, in most of the cases was being neglected. Such wastes, if properly segregated right at the source can contribute meaningfully towards saving the environment and this activity does not turn out to be a complicated, neither an intricate everyday exercise, which should be an essential daily ritual. This address was followed by a small Nukkad Natak by the students of the school, wherein they enacted a scene showing a few habits of people in general, which, if corrected at the grass root level, can eventually lead to a great environmental metamorphosis.

All dignitaries and participants of the celebration then proceeded to the grounds of the university, where a Vermicomposting Pit, which treats wet and kitchen waste and transforms the same into manure was inaugurated by the hands of the Councillor Mr. Mehesh Dayma who expressed his happiness and congratulated the university officials about having taken this creativity and for having initiated a beginning. “This is the need of the hour, an awakening and an awareness, which must spread in the far corners of India and the whole world” Said Mr. Dayma.

The event was coordinated by Ms. Chandana Paul, Ms. Anshu Rawal and the students who worked over the concept well over eight weeks. “This is just a beginning…We are encouraged by the words of the honorable councellor and will put in the best of our efforts to contribute, whatever we can, towards saving the environment, on which good tourism depends entirely” Said Dr. Garima Parkash, Dean, Vatel Hotel and Tourism Business School, Sushant University, Gurugram.

Keeping on the tradition of organising workshops and training programmes at the intra-college and at the inter-college level, the Vatel Hotel and Tourism Business School, Sushant University (Erstwhile Ansal University) organised International Housekeeping Week between September 12 and 18, 2021.

The purpose of this week-long activity was to re-inforce the importance and the prominence of the Housekeeping department amongst the students and within the Sushant University housekeeping workforce. Several competitions & workshops were initiated during the Housekeeping Week and the participants from various colleges enthusiastically took part in activities, contributing thereby their own talents, going out of the way to exhibit their talent and, eventually, making this event a great success.

Each year, the Vatel Hotel and Tourism Business School takes time to honour its year-round heroes of Housekeeping and makes them understand the amount of appreciation in store for them. The VHTBS, has taken initiative to globally spread the importance of housekeeping during the week-long celebration for students and for those associated with the function of housekeeping.

All building operations such as hotels, restaurants, casinos, cinemas, airports have long-hour operations and can function to their utmost efficiency by virtue of the efforts of the personnel engaged in housekeeping. If the housekeepers do not exist or do not discharge their functions diligently, infections, contaminations and viruses would spread and the overall functioning and the productivity would decline. However, because of the grittiness of the job, the lack of remuneration, and the lack of glamour attached to it, housekeeping is a function that hasn’t been given the positioning, the reputation and the status that is so rightfully deserves.

A brief of the activities held during the week were as follows:

1. Extempore Competition on theme current trends in Housekeeping

2. Poster making Competition on theme cleanliness theatre

3. Essay competition on theme Swach bharat abhiyan “success or gimmick&rdquo

4. Housekeeping skill upgradation workshop for SU housekeeping staff

The HK Week was coordinated by Ms Chandana Paul& Ms Anshu Rawal, Assistant Professor, Vatel Hotel and Tourism Business school, who looks after the subject of housekeeping operations at the VHTBS. “Such activities, besides promoting a sense of belonging, effectiveness and pride amongst the young students also brings about a sense of camaraderie and networking amongst the students of different schools and they, besides drawing upon each other’s strengths, can also exchange notes about the latest innovations in the vast field that housekeeping today is” Said Dr. Garima Parkash, Dean, Vatel Hotel and Tourism Business school, Sushant University, Gurgaon.

On Saturday, August 7, 2021, the Vatel Hotel & Tourism Business School invited student counsellors from the various schools in the NCR in order to give them a basic introduction to the world of hospitality education and to elaborate upon the various career options and the scope of further studies existing at the Vatel Hotel and Tourism Business School. In the welcome address Dr. Garima Parkash, Dean, Vatel Hotel and Tourism Business School spoke about the role of a guide and a mentor that the school counsellors are obliged to perform and, in whom, the students usually repose a lot of confidence. Registrar of the University Dr. Sanjeev Sharma, who, in his earlier portfolio was spearheading the university’s School outreach Programme, in his speech said, “The counsellors must possess a detailed information about the different avenues existing for their professional development and that they must keep them advised about the latest changes therein.”

Mr. Laurent Guiraud then gave a brief presentation about the Vatel Programmes and spoke about the infrastructure of the university and about the various facilities oriented towards academics, sports, extra-curricular and co-curricular activities. This was followed by the brief address by Dr. D.N.S. Kumar, Vice Chancellor of the Sushant University who said that the schools and institutions of higher education have the same goals in mind; that of ensuring the success of each and every student and helping them achieve their aspirations. They must therefore work hand-in-hand to ensure a cohesive working environment and must develop a good academic relationship.

Ms. Virmani of Pathways School who was impressed by the way the get-together was arranged, addressed all the other teachers by saying, “I am happy to see that the Sushant University is taking these steps to apprise us of the latest courses available for our students who are always very inquisitive. This will surely give them a lot of guidance”

Ms. Monika Chowdhary from the Venkateshwara School said “A lot of energy and a lot of enthusiasm! Practical and rational! Awesome presentation, giving an overview of the entire course and curriculum, and an insight about how the students would be guided and supported throughout their journey of learning at the University and beyond.” This was a mix of gathering of counsellors and principals belonging to the St. Angels’ School Gurugram, Manav Rachna International School Gurgaon, Suncity School Gurgaon, The Pathways School, Gurgaon, The Venkateshwara School, Gurgaon, DAV Public School Faridabad, Sector 14, and the DAV Public School, Sector 49, Faridabad.

The students of Vatel Hotel and Tourism Business School had prepared a non-alcoholic refreshing drink by the name of Blue Lagoon – containing lemon juice, fresh lime, mint, Blue Curaҁao, blended with Sprite. In the starters were presented appetizers like Tomato and Olive Bruschetta, Chicken and Cherry Tomato Bruschetta, and the main course contained Spaghetti, Lasagna, Chicken Meatballs, Oven-roasted florets and Pizza Primavera. The dessert comprised of Tiramisu Pastry, a coffee-flavoured Italian dessert made from mascarpone cheese and ladyfingers. Not only this, the invitees were given to carry with them freshly baked Focaccia bread as a token of appreciation from the students of Vatel Hotel and Tourism Business School.

In her parting speech, Dr. Garima Parkash, in view of the success of the meet, said, “This event was a great initiative, both on the part of the schools and our university and, from what I can see, we all learnt a lot from each other. We will make sure that we organise such meets at regular intervals as we see that this is what will bring us closer to each other and will create a sense of bonding and fraternity amongst us all”

Hotel industry is demanding but very rewarding

Students take a lot of delight in having to listen to a personality talk about great, useful aspects of professional life and advancement, especially if it is being delivered by an external resource. It is keeping this in mind that the Vatel Hotel and Tourism Business School invited Mrs. Sheetal Bale the HR anager at the Leela Goa, a world renowned, Conde Naste property to give to the students an insight about the dynamism and the rewarding future in the world of hospitality.

In her opening address she said that once when you choose to make a career in hotels, you choose to join a “Show Business” and you must do that with “open eyes” and be happily prepared to be on the shop floor right from the first day. Being the HR head, she said that the first quality she usually looks for in a candidate is his/her ability to communicate in English, which, by virtue of the global nature of the industry, is an essential must-have. However, elaborating further upon the subject, she said that communication is a very fine, micro skill and it does not limit itself to mere fluency in English. In hotels one communicates all the time and there are many exchanges in conversation that take place without saying a single word…

Further on, she said we must understand that a hotels do not have clients or customers, they have “guests” and just like enthusiastically looking after our own personal guests at home, we must try and do in the hotel everything that’s possible to take care of their needs and to make them happy before they come in, during their stay and even after they go away. ATITHI DEVO BHAV, which means treating the guest like God, is a slogan that all the people in the hospitality trade must keep closest to their hearts. Each time you serve a guest, you get to learn something new about them and the deeper the information you gain about them, the happier will they eventually be.

A challenge that the students usually get to face during their internships in hotels is the long working hours. This is something that everybody in the hospitality sector has to come to terms with, be in hotels, travel trade, airlines, cruise lines, catering, restaurants, conferences, conventions and even retail. “The sooner they realize that even the vice presidents of hotels have also had to, at some point in time, sportingly accept such long working hours, they will understand the importance, the reason and the purpose thereof. “There is a lot that the students get to learn and to take away in every single day of work as the function of no two days in hotels is never ever similar in this trade” says Mrs Bale.

Every human being possesses some talent and a very special passion. One must try to hone that talent, especially if the flair is towards serving people and working towards bringing in a smile of their face. The hotel industry is extremely dynamic and has withstood all sorts of challenges and hardships. “Covid or no Covid – we are here to stay”

Taking a question about the students being dejected about not being able to join a hotel as a management trainee, (which, in reality happens to be the dream of all students) she said that no matter where you begin from, it is your sincerity, hard work and honesty which will ensure your success at every step. A hardworking person, even if he/she joins a career just at the entry-level, will definitely get to the manager’s position within 8 to 10 years, after which, thereafter, there is no looking back.

Pepping up the students further she said, “Life of people working in hotels might though be tough, but they also get to enjoy several perks and advantages, which are a matter of envy for the people of many other trades, businesses and disciplines.”

Showing to the students a short movie, a walk-through of The vast, sprawling 75-acre property of The Leela Goa, she said, “We have changed and upgraded many HR policies and the happiness level of our staff and management has tremendously risen. Away from a work-work-work situation, they are given to spend quality time in the recreation rooms, learn new ways in the training rooms and enjoy social gatherings.” The webinar consummated by the dean Vatel Hotel and Tourism Business School, Dr. Garima Parkash presenting a detailed analysis of the modalities and the progress of the various courses, i.e., Hotel Management, Culinary Arts and the MBA. She also gave a vote of thanks for the special efforts put in by Mrs. Bale.

The students of Second semester who are currently studying the subject tiled Management that talks about that relationship between accountancy and hotels got a chance to interact with Mr. Prem Prakash who is an entrepreneur and a hospitality consultant. He talked about the Cost Benefit Analysis for Hospitality Start-ups. The session was able to answer that one question which always eluded their minds that why should one study accountancy even though they are studying Hospitality Management? In addition, Mr. Prem talked about the intricacies of the financial side one has to think about while starting their own business with a focus on needed investment and operational cost.

It was an honour and a privilege indeed for the sixth semester students of BHM program of Vatel Hotel and Tourism Business School, Sushant University to have an opportunity to interact with Chef Dr. Prem Ram, Joint Secretary- Indian Culinary Forum on the topics Development of New Recipes and Importance of Food Trials. Chef made such difficult topics really simple for the students to understand. He went to the basics of each point and the students reciprocated by providing their inputs in the form of comments and questions which Chef Prem was more than happy to clarify. Students also asked about the importance of the same in their career ahead as a chef and Chef Prem was more than happy to elaborate upon that part also.

On the 12th of May, Vatel India conducted a virtual culinary demonstration by Chef Saatvika Handa, which was organized & coordinated by Chef Saurav Chhabra. The session was conducted in such a smooth and elegant manner, that despite not being in the kitchen due to the pandemic, no inadequacy was felt. The chef very beautifully went through the different techniques used in making of pasta and explained why each one was significant. The Preparation of the Semolina Dough as well as Shaping and Storage were the topics discussed through the course of the program. Chef also elaborated on why multiple shapes of pasta are found and how these different shapes affect the dish. She demonstrated multiple shapes during the course of the program, some of which included Cavatelli, Pici and Orecchiette, among others and also explained of any variations or changes in the recipe one would possibly face if working under different climatic conditions, and how to tackle each of these. The chef also explained how the influence of the culture and agricultural patterns of a place on the variety of food that is produced in that region and how it is vital to be aware of these roots in order to produce and recreate dishes

Pre-Requisites for starting up a Culinary Venture by Chef Naina

The lecture was about pre requisites for starting up a culinary venture. Vatel Hotel & Tourism Business school at Sushant University encourages entrepreneurship qualities in students.

The session started with brand introduction. There were discussions and deliberations on many key points such as :- how to open up your entrepreneurial venture? Setting up the business and growing it even in this pandemic situation. She shared her knowledge with the students as on what steps to follow while starting a business, from planning the menu to popular items in the business. She has also shared the knowledge about infrastructure and equipment needed and basic machinery required for bakery start-up. How and from where to source raw materials, vendors for equipment and supplies in order to ensure the kitchen is functioning smoothly. How we can find and recruit the man power needed and their training. The biggest factor for running the business is sales and marketing so the same was also discussed in the session as on how to market your products with the help of different platforms.

At the end There was a Q & A Session to solve any queries or concerns of the students. Overall it was a wonderful session with presentation and visuals.

The Post-Graduate Diploma in Culinary Arts, known popularly as PGDCA, does not limit itself barely to training its students in the best ways to prepare delicacies but grooms them to emerge as the overall masters of the kitchens, with a strong grip over all the processes, right from the point of the procurement of raw materials, their hygienic storage, the final preparation – to the stage when a dish is ready to be put on the guest’s table. The PGDCA study therefore deals with the finer aspects of what the personnel at the cooking range might not be able to see – e.g., training and development of staff, keeping the team’s morale high, menu planning, innovative presentation, food cost control, introduction of modern trends in cooking, obtaining competitive information and handling the supply-chain management

Here it is worthwhile for us to specify that the French word ‘Chef’ does not mean a cook. It means The Chief and in France the heads of governments, the generals, admirals, air marshals and the CEO’s of companies are called Chefs, who are the at the helm of affairs. In French, the term used for a cook is, in fact, Commis. Easy, though it may seem, the process of selecting the correct ingredients, being aware of their seasonality, the geographical location of the establishment, the government regulations, the religious sentiments of the guests, the nutritional aspects of the dish, its shelf life, the choice of vendors and the means of transportation are indeed intricate and complex matters, a thorough study and mastery of which is what makes a talented, skillful, dexterous and, indeed, an accomplished Chef de Cuisine.

Such specialized culinary programmes get wings when they are run by renowned institutions, especially the ones which are backed by internationally ranked and highly recognized institutions like Institut Vatel of France. Adding further to its credibility, the Sushant University has forged an agreement to run this culinary programme in collaboration with the Roseate Hotels, which is a collection of Uber luxury hotels consisting of 6 niche properties across India and in the U.K with several new projects on the anvil. This PGDCA programme has several bonuses; it is operated by the Vatel Hotel and Tourism Business School, in the state-of-the-art classrooms, laboratories and the kitchens of the Sushant University, in collaboration with a celebrated hotel chain and backed by what the French are world famous for – the art of gastronomy. This leaves no scope for anybody to imagine anything better.

Any process of learning, wherein a student is given to do things with own hands, is allowed to make mistakes, is encouraged to ask the why and how of the various methods and processes, proves to be the best and the most practical way to delve deep into the subjects and imbibe from their very roots, the various practices and progressions, especially when the field of study is the vast world of gastronomy.

With a view to launch the PGDCA, the Vatel Hotel and Tourism Business School organized a Webinar on Thursday, May 13, 2021, wherein Ms. Priyanka Tandon, the learning and development manager, Chef Rajesh Sharma and Mr. Kush Kapoor, the CEO of Roseate hotels participated to elaborate further upon the dynamics of this well-curated programme and to make the prospective students come to terms with the fact that enormous scope lies in this field not only with regard to getting a suitable employment, but also to acquire confidence, the poise and the acumen to run own enterprises and businesses.

What added a big feather into the cap was an open declaration by Mr. Kush Kapoor enumerating upon the robust diversification programme of the Roseate Hotels, thereby beginning to create its footprint in the various continents of the world. “A Chef is an experience creator. The Vatel School will have done more than half of our job of training and grooming the students as future chefs, fitting these students into the various job roles emerging at various Roseate locations around the globe will not be any problem for us at all” said Mr. Kush Kapoor.

Dr. Garima Parkash, dean, Vatel Hotel and Tourism Business School thanked the participants and the attendees for sparing their precious time and reiterated the fact that this programme, wherein one will get the opportunity to learn in the University’s classrooms and experience the same at the well-structured and synchronized training programme within just two semesters is indeed an incomparable programme for all those who wish to make a fulfilling career in the dynamic and every-changing world of hospitality.

Chef Rajesh Sharma of Roseate hotels demonstrated from his well-equipped kitchen, a live cooking process of making Quinoa salad, thereby exhibiting his dexterity, skill and his agility about the simple and yet a delicate process…

Going as per what the students of the modern era desire, these are the times of express service – preferably that which is delivered readily on a platter. Majority of the new age students desire to have everything done with and wrapped up in an instant and aspire to live happily ever after. They may though succeed in ‘achieving’ what they or what their parents have looked forward to, these students would, should they invest some more time in further pursuing their studies and in changing their thought process, function, be able to meet much larger goals and get those coveted positions or emerge as successful entrepreneurs. The will to practice patience, endurance and persistence and looking beyond just getting employed or that of securing a job position is the need of the hour. In order to reinforce this thought and to guide the youngsters of the contemporary times into continuing the tempo of learning and pursuing their studies beyond a simple graduation was the purpose of the webinar conducted by the Vatel Hotel and Tourism Business school (VHTBS), in which well known, industry leaders and celebrated professionals like Mr. Sunil Mathur, a veteran hotelier and a leader with the Oberoi, ITC and Dusit hotels, Ms Anshul Verma, training manager of The Crowne Plaza and Mr. Aarsh Shukla of BSL (engaged in sending manpower to the Europearn and Middle-Eastern countries) participated.

Chef Sunil Arora, programme director of the VHTBS who moderated the webinar, opened the meet by saying, “Getting employed after graduation is a routine activity –more or less everybody succeeds in getting a job and accepts an opening irrespective of whether it fulfills the real desires and the deep rooted ambitions of the incumbent. However, the study of MBA opens the horizons and gets you closer to the critical and the analytical thinking, understanding the application of the financial and HR concepts and makes you a complete manager, ready to take on the reigns of global organisations”

Mr. Sunil Mathur was very eloquent about the subject and insisted that the students must first understand as to why they must continue their studies and emerge finally as far more successful leaders of organisations. “MBA is a blend of knowledge, skills and attitude and is a sure passport to success. One must learn to think way ahead of times and try to pre-empt business opportunities – that is what makes successful GMs, Vice Presidents and CEOs. MBA is what catapults you, therefore bringing you right in the forefront” Ms Anshul Verma who heads the training department of a large hotel and an upcoming chain too endorsed the thought of MBA studies said that the real business acumen, the insight and the quality of being able to take on-the-spot decisions and leading the organisations in the times of crises was the inherent quality of leaders and most of which is learnt during the MBA Classes.

Mr. Mathur further reiterated that the superior thinking which takes you away from the day-to-day systems and invites you to ponder about the business systems on a macro level not only helps one in performing exemplarily well as an operator in an organisation but also sets into the brain a procedure of thinking that most of the successful entrepreneurs and businessmen are so much used to. “Technology is not the only thing to depend upon. It is definitely a big help and proves to be of a great assistance in everyday functions, but it cannot perform the function of thinking for which only the human skills are equipped to play the most important role. The long-term fundamentals can be only though of and elaborated upon by the human brain” said Mr. Aarsh Shukla.

The subject of Covid having engulfed most of the businesses amongst which travel and tourism was the most volatile, was but due to emerge and to present itself as a topic of hot discussion to which Mr. Sunil Mathur said, “Travel is a basic necessity, it is bound to get revived and there are no two ways about it. Being optimistic, we all can look forward to happy days”

Dr. (Prof) Garima Parkash, in her vote of thanks expressed her heartfelt gratitude to the resources and said, “We at the Vatel Hotel and Tourism Business School have always been of the opinion that the most dependent and a reliant quality in a manager is to possess the excellence and the superiority of thinking and indeed the foresight which is far beyond ensuring the success of the routine procedures, the value and the eminence which is so abundantly seen in the industry leaders of the modern times.”

Vatel Hotel & Tourism Business School organised Guest lecture series for the current students to give them insight on the latest happenings in the industry.

On 29th April in continuance with the series Ms Anshu Kapoor, Assistant Professor SGT university conducted a lecture on Professional ethics in Hospitality industry for the third year students as they will be hitting the specialised internship in coming months. Ms Anshu discussed the importance of ethics in our industry. The students participated & interacted with full energy and also discussed few Situations related to ethics.

Vatel Hotel & Tourism Business School organised Guest lecture series for the current students to give them insight on the latest happenings in the industry.

On 30th April in continuance with the series Ms Shikha Janardhan, Senior faculty Food Production, IIHM Hyderabad conducted a lecture on Fundamentals of Kitchen layout & Design for the Second year students to famalarize them with the concept of facility planning of commercial kitchen. Ms Shikha enlighted the students with different types of kitchen layout & the factors considered for designing a smart kitchen with all modern facilities. The students participated & interacted with full energy and also discussed if in future they are planning to open their own kitchen & bakery what they need to consider & how to go forward with it.

Do a Fifty-Fifty or phone a friend,

We’ll Lock it for you.

21 school teams from the different parts of India and the Middle-East participated enthusiastically in this unique event called EUPHORIA 2021, which was held at the quarter-final, Semi-final and the Final levels. The quiz was conducted by the in-house resources of the Vatel Hotel and Tourism Business School, who, though having to deal with an event as unique as this one for the first time ever, did an excellent job and came our winning with flying colours.

The sense of excitement, enthusiasm and exhilaration was, as expected, created in abundance amongst the participants and Euphoria stood out as an event which had stimulating and thought-provoking activities as follows:

RAPID FIRE – As suggested quite much by the name itself, a set of 10 questions were literally fired non-stop at the team, allowing them, however, the choice to either answer instantly or request for the next question by saying Pass. The award of points was as per the questions correctly answered during the ‘firing session’ which had a specific time limit.

DOUBLE TROUBLE – This was the true test of the young and adolescent students wherein, though a correct answer awarded a team ten points, a wrong one took away twenty...!! This is where the confidence of ‘not being wrong’ and the risk-taking ability of the students came into play.

BACK-OF-THE-MIND AWARENESS - Many a times a few images, slogans, tag lines, advertisements, or faces of personalities that one may have seen on the TV, in a newspaper or in a book might have created some impression or shaped an image at the back of the mind. The test of how instantly could one recall these things was the motive of this test.

SPELL IT WRITE/WRIGHT/RITE/RIGHT…? One of the foremost, nay, a compulsive obligation of a student is to be able to spell the words correctly. Chef Sunil who was the animator of this part of the quiz called it Spell bee and made sure he pronounced the words with full clarity before asking the students to spell them and, surely enough, the bright ones did win points in this contest.

OH MY GOD…I’VE HEARD IT SOMEWHERE...! - Many a times a jingle, a typical sound, the tune of some slogan or that of a commercial might linger in your mind and, rather than it getting completely faded away, it just might claim some space and get stored in your mind somewhere. This is where the student teams were asked to identify some sounds and the expressions - Oh my God…I’ve heard it somewhere came up…

Dr. Garima Parkash, dean, Vatel Hotel and Tourism Business School who conceptualized this unprecedented and an extraordinary event said, “Despite the end-term exams being round the corner I am overwhelmed by the enthusiastic support that the schools have given to us for this event and am glad to see the passion and the fervor with which the students have participated in it. I wish them success in their exams and I do sincerely hope we would be able to keep our association with them in future. Looking at the success of Euphoria 2021, We are stimulated and are eager to bring forth many such events.”

The winning team of DAV Jamshedpur won a Samsung Galaxy Tab for each of the participants and the two students of the runner-up team from the Dayanand Dinanath Education Trust won an ALEXA each.

Action on part of the back-of-the-scene team, which called up schools for their participation, obtained confirmations, gathered the teams together, formulated a wide range of textual, audio and visual questions, made schedules for the different levels of the quiz, computed and compiled marks are a few of the integral actions which cannot be overlooked.

It is a truth, universally acknowledged that we rarely get to realize the depth that this statement with a pink background carries. Times have changed a lot and the Woman Power (quite much the way in which we measure HP) is now the true driving force behind all that matters and in every field. The saying that behind every successful man there is a woman cannot be distorted and coined as Behind Every Successful Woman There Is A Man. The roles just cannot be inter-changed. Behind every successful woman, is, actually, another woman.

Why is there a need for us to highlight this fact time and again? What is it that is making the International Woman’s Day more of a meaningful celebration rather than it being just a day to remember? One has to realize that the ladies of the present day are becoming more and more self-reliant, independent, free, self-governing and very powerful.

The Vatel Hotel and Tourism Business School, the only school of Vatel France, exclusively with the Sushant University (Erstwhile Ansal University) in the Indian Sub-Continent celebrated the Woman’s Day with full pomp and show. The students did an audio-visual presentation, enumerating the achievements and accolades that the ladies of the past and the present day have been conferred upon. This may be called as a futile attempt, as many more would have been added by the time this list could finish. Monday, March 8, 2021 was dedicated forwards reveling about the woman power getting even stronger over the last two decades which has not only acquired a strong position for itself but also has taken deep roots into almost all walks of life and is ready to take the world on at all angles.

With the majority of deans of the university being ladies, the manifestation of the fact indeed became very evident and apt for the occasion. Students created decorations and illustrations in the areas of celebrations and, of course, indulged in a bit of partying and, indeed in a few jam sessions. Chef Sunil of the Vatel School baked a cake in a large W shape, which, of course, had many shades of pink, studded with fresh strawberries.

“Over the years the, care, concern and respect for ladies has grown several times across the globe and we now see a great change in India as well, though, we all need to get together and do a lot in terms of highlighting this feminine superiority amongst our villages and in the rural areas of our great Motherland” Said Dr. Garima Parkash, dean, Vatel Hotel and Tourism Business School.

Marking all devoutness and piety towards Saraswati, the Goddess of learning and knowledge, the Vatel Hotel and Tourism Business School India, in its first-ever venture, celebrated Vasant Panchami wherein the vice chancellor, the registrar, deans of all schools of Sushant University, the heads of various departments and the office-holders were invited for lunch prepared and served by its students under the supervision of the faculty members.

The yellow color theme, in conformity with the color adorned by the Goddess was the theme which was used not only in decorating the venue, but also was the combination that the dean of the school, the members of the academic team and the students of the Vatel School wore. Yellow and orange marigold flowers, earthen pots with yellow flowers, orange and red Rangoli at the entrance of the school, yellow table cloths with red, yellow, orange flower combinations were put up and even the menus were printed on nothing else but on yellow card boards.

Students of the Vatel school welcomed the invitees who entered the Epicure restaurant (the venue) after paying their reverences to the Goddess whose image was kept right at the entrance, listened to Saraswati Vandana and received the Prasaad. They were then ushered into the restaurant where a menu comprising of the traditional vegetarian dishes like Aloo Pyaz Bhaja, Paneer do Pyaza, Aloo Rassa, Moong Dal Khichdi, Poori and Rewa Kesari (milk-based dessert) was served in pre-plated thalis (round copper plates).

“I admire the thought that has gone into putting together an event which has a tremendous importance and significance to us as teachers and as educators. Though this was a small event, I was impressed by the micro details which were taken care of and the dexterity with which the event was organized. The food was indeed delicious and delightful” said the vice chancellor of the University, Dr. DNS Kumar.

The Vatel team who partook of the meal only after the invitees had been served, rejoiced at having put up yet another successful event, which was the first of its kind and also happened to be the first one organized after a gap of almost 12 months.

Prof. Dr. Garima Parkash, dean of Vatel Hotel and Tourism Business School lauded the efforts of the team and that of the students by saying, “This event is the harbinger of the beginning of the festive season and encourages us to bestow upon our students many such opportunities for which they would always be super-excited and, out of which, they would derive a lot of learning”

Vatel School organised a guest lecture on the Importance & Functions of Room division department in hotels. Mr Abhishek Chaudhary of Radisson group of hotels conducted the lecture wherein he explained students about different operational aspects of Room division in hotels, He also told students about his professional experience in Radisson. He also mentioned what they need to do when they go for their Internships in coming semesters.

The students participated in the lecture with great enthusiasm & asked many questions related to the industry.

In the same way in which many trainers feel the need for more training at the advanced levels, the teachers wish to be exposed to further learnings and the instructors desire to be instructed about the latest happenings in the world, a one-of-a-kind session was held at the Sushant university wherein the need for the School counsellors to be counselled about the latest inputs about What After School was felt and valuable information, therefore, about the various possibilities of care

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