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Reviews “A highly recommended book for any hotelier who would like to know the insights of how the food and beverage industry is emerging over the last few years. Having more than two decades of rich experience, Mr. Sandeep & Chef Sanjay have rightly captured the changing faces of F&B industry in India, the emerging trends, new business models, moving from unorganized to organized sector, challenges faced by vendors and customers, huge opportunities waiting to be explored in the F&B business in India. A must read for any emerging hotelier who would like to gain from the experience and expertise of Mr. Sandeep and Chef Sanjay to enter the hotel industry, open their own restaurant as India indeed is one of the fastest emerging countries in the world. With such a rich heritage of India, where the food, culture, language, taste change after every few hundred miles, this book is must read for any hotelier, farming business, professionals, first time entrepreneurs or budding hoteliers.” —Kush Kapoor, CEO, Roseate Hotels & Resorts “A comprehensive introduction to this critical component of hospitality management. It is an insightful resource for students, educators and industry alike. Sandeep and Sanjay have continued to provide a robust overview of the changing trends, challenges at hand—supply chain, vendor management, resource skill sets, as well the abundant opportunities to harness and bring about a positive change in this largely fragmented sector of food and beverage in India. For anyone who has a finger in the Indian F&B pie, this book provides an invaluable overview of food and beverage management." —Amit Peshawaria, Head Asia Pacific & Oceania, OTA Insight This book, The Food and Beverage Hospitality Industry in India: An Emergent Segment, presents the story of growth and change of what is still a largely unorganized food and beverage service industry in India. With the authors’ experience in both industry and academia, the volume provides a holistic perspective of the current performance and identifies the topical issues and the challenges faced by the Indian food and beverage industry. The authors offer an insightful discussion on where the industry is headed and how it can move from top-line driven growth to a bottom-line supported one. CONTENTS: About the Authors / Editors: Sandeep Munjal Director, Vedatya Institute, Gurgaon, National Capital Region (NCR Delhi), India Sandeep Munjal is a Director at the Vedatya Institute, Gurgaon, in the National Capital Region (NCR Delhi), India. Professor Munjal brings a unique combination of extensive industry and academic experience that spans over 23 years. Having worked with industry leaders, such as the Taj Group of Hotels in India and ARAMARK Corp. in USA, he offers a global perspective. He has also been engaged in a range of consultancy assignments in the hospitality and retail space in India. An Institute of Hotel Management (Auragabad) alumnus, awarded the “best all round performance” medal, Professor Munjal also pursued higher education in the USA in hospitality management at Widener University, Chester, Pennsylvania. He is an avid researcher and has published widely in the area of hospitality management and heritage tourism in international and national journals. Throughout his career journey, he has received numerous awards and certifications. Sanjay Sharma Chef and Head, School of Culinary Excellence. Vedatya Institute, Gurugram, in the National Capital Region (NCR Delhi), India Sanjay Sharma heads the School of Culinary Excellence at Vedatya Institute, Gurugram, in the National Capital Region (NCR Delhi), India. He holds an MBA from Birmingham City University, UK, and brings rich national and international work experience of over 15 years. After completing his bachelor’s degree in hospitality management from the Institute of Hotel Management (Lucknow), he started his career as a management trainee with The Park Hotels, New Delhi, and subsequently worked as Chef with them before joining the Institute of Hotel Management, Pusa, New Delhi, as an Assistant Lecturer. Chef Sharma’s first industry interface was his association with The Taj Residency, Lucknow. His international work experience includes working with Premier Inn, Birmingham, UK (UK’s largest hotel chain). He is an avid researcher and has published widely in the area of culinary heritage, culinary tourism, and slow food. |
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Dr. Kulkarni is Adjunct Professor, Faculty of Business, Victorian Institute of Technology, Melbourne, Australia; and Adjunct Professor, Centre of Research Outcome and Impact, Chitkara University, Punjab, India. You can reach him at Email: srkulkarni21@gmail.com for more information. New Book Series: AAP Series on Waste Biomass Valorization will explore the transformation of biomass resources into valuable products, addressing the growing need for sustainable alternatives to fossil fuels and non-renewable resources. For more information and to propose a book, please visit: Click here Congratulations to Hafiz Ansar Rasul Suleria, PhD, for receiving the Dean’s Award for Excellence in Research from the University of Melbourne, Australia, in recognition for his exceptional performance and strong commitment to advanced research in food science. Dr. Suleria is editor of AAP’s book series Innovations in Plant Science for Better Health: From Soil to Fork. 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