Mr.Sachin gave information on how to open a Restaurant and the Licenses required for its operation. He spoke about the various types of restaurant currently in the market and how important it is for Market Survey.

Ideally to open a Restaurant the Location or site is considered first, then the various source of finance available to open and operate the restaurant. The décor along with the furniture, Lighting, equipment required for the restaurant has to be in alignment with the theme of the restaurant.

The size of the structure should be measured accurately in order to ideally locate all the equipments in proper place and also to place the tables and chairs to accommodate maximum number of seating for the guest to dine in.

He spoke about the various records to be maintained like Purchase order, Requisition book, Invoices record and also the computer system which is ideal for restaurant operation which is Micros to get the daily sales record and number of each food and beverage items sold on the particular day.

Mr Sachin then spoke about the licenses required to operate the restaurant like the Shops & Establishment Certificate, BMC Health license to serve food, Heavy Machine operating permission from BMC, permission to operate more than two cylinders of gas at a time from BMC etc.

He gave a brief about staffing adequately and the necessary documents required like Provident Fund registration, ESIC certificate for hiring more than 10 staff, professional tax certificate for employees.

  Mr Sachin’s workshop was very informative.

At the end of the session the students asked Mr Sachin many questions about a career in the hospitality Industry and to start own business. He answered all the questions with patience and told the students that to be successful in the industry they have to work hard and be enthusiastic about their careers.

To add value to the curriculum and give the students the best of academic inputs Suryadatta College of Hospitality Management, Travel and Tourism regularly invites experts from the hospitality industry to share their knowledge and expertise

On 3^rd September 2013 invited Chef Mohsin Mullani to demonstrate and teach the students of Suryadatta College of hospitality Management, Travel and Tourism the art of French Cuisine. Chef Mohsin has done his Post Graduation in Culinary Arts from UK he then joined the Marriott in London in the Food Production department. After two years he moved to Dubai and joined Fairmont Hotel and Resorts and from there he joined the Ritz Carlton Dubai. He is presently working with Emirates Airlines as a menu designer.

The students were fortunate to have the opportunity to work along with a chef with such tremendous knowledge and experience. Chef Mohsin showed the students how to make a couple OF French starters, salads and entrees. He also showed them the art of presenting a dish and explained to them the importance of plate presentation.

At the end of the session the students asked Chef Mohsin many questions about a career in the hospitality Industry and the food production department. He answered all the questions with patience and told the students that to be successful in the industry they have to work hard and be enthusiastic about their careers.

To add value to the curriculum and give the students the best of academic inputs Suryadatta College Of Hospitality Management, Travel And Tourism regularly invites experts from the hospitality industry to share their knowledge and expertise.

A bartending, mixology and Flaring Demo was organized for the SCHMTT students on the    3^rd September 2015. The Guest Lecturers were Mr Pankaj Kamble and Mr Sachin Gowda who are Guinness World Record holders for flarology and have also represented India at other Global Challenges across the world.

 Mr Pankaj Kamble commenced the session by explaining the origins of the word ‘Bar’. He then briefed the students about how to set up a bar and showed them the various equipments, accessories, garnishes, etc. used to make Cocktails.

The various methods used to make cocktails were demonstrated to the students by actually making the cocktails with substituted ingredients. An interesting cocktail was an award winning one called ‘eco tail’ served in a mud pot. Students were also shown the art of Flaring and mixing cocktails.

The students were very excited to see the two Guinness World record holders perform the flaring act with bottles.

Mr Pankaj Kamble stressed that the art of making cocktails requires knowledge, driven by passion and dedication to get the perfect blend

He also gave information to the students on careers in bartending & Flaring and told them that bartending is a lucrative career for students of hospitality.

The students were very happy with the session as they gained tremendous knowledge about bartending, mixology and Flaring

The Suryadatta College of Hospitality Management, Travel and Tourism, Pune organized a Seminar on ‘Revenue Management – the key to a successful hotel operations’ at the Bavdhan Campus.

There has always been a debate about the disconnect between academics and the industry with regard to what the students learn in the Colleges and what they should learn .Fortunately these days  many Industry experts  realize the importance of how important and valuable their contributions are in the learning process of the students.  The speakers for this Seminar were stalwarts who have been associated with the hospitality industry and department heads of leading hotel brands in Pune. The aim of the seminar is to enlighten the participants with the importance of the need of efficient and effective revenue management to satisfy the current needs of the hospitality industry to sustain in the competitive market.

The Chief guest was Mr Vishal Chordia . He is the Director Strategy Marketing of Pravin Masalewale . He addressed the students and explained to them the importance of their profession. As the Hospitality Industry plays a very important role in giving a good impression about the destination to the international and domestic tourists  .

The key note speaker was Mr Sachin Krishna  the Director Market Strategy ( revenue management )Marriott international PuneCluster.He  gave a presentation on ‘the Intricate world of Revenue Management.’ He explained that the primary aim of Revenue Management is selling the right product to the right customer at the right time for the right price.Businesses face important decisions regarding what to sell, when to sell, to whom to sell, and for how much. Revenue Management uses data-driven tactics and strategy to answer  these  questions in order to increase revenue .Before the emergence of Revenue Management, BOAC (now British Airways) experimented with differentiated fare products by offering capacity controlled “Earlybird” discounts to stimulate demand for seats that would otherwise fly empty. Taking it a step further, Robert Crandall, former  Chairman and CEO of American Airlines, pioneered a practice he called Yield Management, which focused primarily maximizing revenue through analytics-based inventory control Robert crandall discussed his success with Yield Management with  Bill Marriott CEO of  Marriott International Marriott International had many of the same issues that airlines did: perishable inventory, customers booking in advance, lower cost competition and wide swings with regard to balancing supply and demand. Since “yield” was an airline term and did not necessarily pertain to hotels, Marriott International and others began calling the practice Revenue Management. The presentation gave our students a greater insight into the world of revenue management.Mr Mohammad Khan  - Food and Beverage Manager of  Courtyard by Marriott City Center, Pune, spoke on Revenue management in Food and Beverage Service department. He explained how the Hospitality Industry now emphasizes on occupancy which is the turnover percentage, in the restaurants to determine profits. He  also explained how software was used to help with managing revenue. Ms Mrinal Joshi Manager -Center for learning, Thomas Cook  introduced the students to the concept of  revenue management in airlines The first day’s session ended with Mr Sanjay Aratla , Training Manager of Westin, Pune conducting a very interesting and interactive session which the students thoroughly enjoyed. The Second day of the Seminar opened with a session on Revenue Management in the Kitchen. By Chef Shailendra Kekade who is a consultant chef and also works with the’ Food Food’ Channel. He emphasized the importance of optimum use of ingredients to get maximum profits. The second speaker on Day two was Mr Pravin Kanago, a hospitality consultant. His presentation was regarding the points to be kept in mind while opening a new enterprise so as to make it a profitable operation. The post lunch session had Ms Megha Ajgaonkar Director Sales of the Westin Hotel, Pune. She said that Sales and Marketing was an Art and had to be perfected so as to get the Sale and thus increase the revenue of a hotel. She gave tips to the students on how to prepare for a Sales call.  And how to close the deal. The last speaker for the day was Ms Aditi Raishankar  - Manager - Rooms Reservations at Westin Hotel. She spoke about the various software systems  which facilitated  reservations centrally and rapidly. The students found the seminar a great learning experience and went back from it richer in thought and knowledge. We at Suryadatta constantly strive to bring together the Industry and Academics so as to bridge the gap between the two.  This 2 way effort will definitely help in molding the students to become hospitality professionals befitting the Industry.