One-hour lecture, extended half an hour more without any interactive session, the outside expert, started by thanking us for providing him an opportunity for presenting his lecture. The lecture titled Trends in the Hospitality Industry, almost all the schools favorite topic when it comes to guest lecture, but today’s lecture was something more than that, he compared our industry today’s with twenty years before. From five to six schools in India to over a twenty schools in Coimbatore alone. How many students are passing out every year out of catering schools? There are huge opportunities in this sector, but why there are no people joining this industry?? Someone mentioned IT, what I thought, is the “potential candidates for the particular work, shortage of quality manpower”. Not able to produce potential future hoteliers, something really wrong with the teachers.
The students agreed that the school will provide the basic knowledge, our guest expected the same answer, its like you were provided with a boat and an oar and its you who have to sail across, I have been mentioning the same thing “you can take the horse to the river, but you can’t make it drink water” it may be a horse or may be a be a be a Zebra also. Then the lecture went with supply and demand analysis with a topic revenue management and dynamic pricing, the important of communication, network, willingness to change or its willingness to move, teamwork and good attitude.
Then the kitchen came, people in the name of fusion cooking really kill the food; I agree one hundred percent, I don’t want to taste dosa when I’m touring Gujarat, it so happened once in rajastan (Udaipur) our team mate went in search of idly and sambar, (he found at last what he searched for). While the remaining fifteen of us enjoyed dal batti, kachori, safed maas and gevhar. And finally …… Tradition food is still popular (always popular) among many travelers and its presentation plays a vital role, be proud of our own Indian culinary, every four hundred kilometer you travel the food changes. In the end the lecture was fruitful, its all how you look at the industry, you hold or you drop… what’s your passion?
People in Italy do not know what their neighbor region cooks, and the same dish/food will have different names in different regions, and I do not know for how many kilometers their food changes, I’ll get the answer from kunnu who lives near Milan.
How many times you keep telling,, its hard for those words to enter into many brains, because all those brains are soo strong, made up of brick, sand and god knows what, however they will realise after completing the studies. "its no use crying over spilt milk" and no wonder i couldnt find any topic for this post.
The students agreed that the school will provide the basic knowledge, our guest expected the same answer, its like you were provided with a boat and an oar and its you who have to sail across, I have been mentioning the same thing “you can take the horse to the river, but you can’t make it drink water” it may be a horse or may be a be a be a Zebra also. Then the lecture went with supply and demand analysis with a topic revenue management and dynamic pricing, the important of communication, network, willingness to change or its willingness to move, teamwork and good attitude.
Then the kitchen came, people in the name of fusion cooking really kill the food; I agree one hundred percent, I don’t want to taste dosa when I’m touring Gujarat, it so happened once in rajastan (Udaipur) our team mate went in search of idly and sambar, (he found at last what he searched for). While the remaining fifteen of us enjoyed dal batti, kachori, safed maas and gevhar. And finally …… Tradition food is still popular (always popular) among many travelers and its presentation plays a vital role, be proud of our own Indian culinary, every four hundred kilometer you travel the food changes. In the end the lecture was fruitful, its all how you look at the industry, you hold or you drop… what’s your passion?
People in Italy do not know what their neighbor region cooks, and the same dish/food will have different names in different regions, and I do not know for how many kilometers their food changes, I’ll get the answer from kunnu who lives near Milan.
How many times you keep telling,, its hard for those words to enter into many brains, because all those brains are soo strong, made up of brick, sand and god knows what, however they will realise after completing the studies. "its no use crying over spilt milk" and no wonder i couldnt find any topic for this post.
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