Prof. (Mrs.) Sonali Jadhav
DHMCT, BA
MPM (Personnel Mgmt.)

Work Experience
Teaching: 7.2 Yrs
Industry: 7 Yrs
Total: 14.2 Yrs
Area of Specializations: Food Production

Subjects teaching at
Under Graduate Level:
Food Production, French, F& B Mgmt, Communication Skills, Personnel Management (General & Elective), Research Project Guide

Mrs. Zehra Diler
DHMCT, BA

Work Experience
Teaching: 4.9 Yrs
Industry: 3 Yrs
Others: 9 Yrs
Area of Specializations: Food & Beverage Service

Subjects teaching at
Under Graduate Level:
F& B Service, Catering Equipment Management, Communication Skills

Mrs. Rasika R. Gumaste
DHMCT, BA, MPM

Work Experience
Teaching: 6 Yrs
Industry: 3 Yrs
Total: 9 Yrs
Area of Specializations: Housekeeping, Front Office

Subjects teaching at
Under Graduate Level:
House Keeping, Front Office, HRD

Mr. Milind A Peshave
DHMCT, B.Com, BHTM, MPM

Work Experience
Teaching: 4.4 Yrs
Industry: 7 Yrs
Total: 11.4 Yrs
Area of Specializations: Food Production

Subjects teaching at
Under Graduate Level:
Advanced Food Production

Ms. Rajeshree Pol
DHMCT, BA, MPM

Work Experience
Teaching : 4.4 Yrs
Industry: 5 Yrs
Total: 9.4 Yrs
Area of Specializations: Food & Beverage

Subjects teaching at
Under Graduate Level:
Food & Beverage Service

Mr. Arun Sherkar
DHMCT, MTM

Work Experience
Teaching: 3 Yrs
Industry: 2 Yrs
Total: 5 Yrs
Area of Specializations: Bakery / Cookery

Subjects teaching at
Under Graduate Level:
Food Production

Ms. Anuradha Khare
M.Com

Work Experience
Teaching: 1.7 Yrs
Industry: --
Total: 1.7 Yrs
Area of Specializations: Accounts

Subjects teaching at
Under Graduate Level:
Basic Principles of Accounting, Financial Mgmt.,
Business Law

Ms. Mayola Dias
DHMCT

Work Experience
Teaching: 3 Months
Industry: 3Yr
Total: 3Yr 3 Months
Area of Specializations: House Keeping

Subjects teaching at
Under Graduate Level:
House Keeping , Accomodations Operations

Mrs. Gauri Shah
DHMCT, BCOM

Work Experience
Teaching: 1 yr 1 Month
Industry: 2 Yrs
Total: 3 Yrs 1 Month
Area of Specializations: Food Production

Subjects teaching at
Under Graduate Level: Food Production

Mrs. Honey V. Tyagi
DHMCT

Work Experience
Teaching: 2 yr 6 Month
Industry: 3.5 Yrs
Total: 6 Yrs
Area of Specializations: Accommodations Operations

Subjects teaching at
Under Graduate Level: Food Production

Mr. Dhananjay Kshirsagar
BHMCT, PGD in Hotel & Business Mgt. (UK)

Work Experience
Teaching: 1 Month
Industry: 6 Yrs
Total: 6 Yrs 1 Month
Area of Specializations: Food & Beverage Service & Food Production

Subjects teaching at
Under Graduate Level: Food Production

PROCESS:

The Honorary Secretary represents the Management of the Society. He is assisted by the college Governing Body, Local Managing Committee (LMC) and the Principal is responsible towards academic activity and Management of our college.

The College is divided into 4 core areas (Academics) :

Students learning revolves around the 4 core areas which forms the backbone of the Hospitality Industry.
1. Food Production: Students learn and develop their culinary skills from basics to advanced in Indian and International Cuisines.

2. Food & Beverage Service: The culinary skills developed are incomplete wihtout learning the art of inpeccable and prompt service to the guest which is very well learnt here.
Students are also exposed to the rigours of outdoor catering along with management of food and beverage service.

3. Housekeeping: Students learn the aesthetic upkeep and maintenance of the infrastructure.

4. Front Office: Students learn and develop their interpersonal skills and importance of amiable guest relations through fromt office techniques.

The College is also sub divided into 5 main areas where students activities are concerned:

1. Training and Placement
2. Out Door Catering
3. Competitions
4. Sports Activities
5. Counselling.

The over all management of the College is divided into 6 areas:

1. Organization and Governance
2. Financial Resources
3. Physical Resources
4. Human Resources (Faculty and Staff)
5. Human Resources (Students)
6. Teaching and Learning

Nature and Extent of involvement of faculty and students in academic affairs/ improvements

• The teaching faculty and the student of the college are deeply involved in continuous improvement of   the academic standard. This involvement is a continuous process, which takes place through
• Counselling,
• ISO related meetings within Departments
• Regular audits within the College
• Student Feedback
• Food Festivals
• Activity Week that includes Ice Carving, Fruit Carving, food Decorations, etc.
• Training of the Staff and
• Seminars and Demonstrations from the Hotel Industry for the benefit of the students.
  (Cocktail Demonstrations, Stress Management, Fire Brigade Drill, etc.)

Mechanism/Norms & Procedure for democratic/good Governance

The College has obtained the ISO Certification of 9001:2000 in July 2004 and this ensures good procedures followed by all Departments and also ensures transparent working of the College activities.

Student's assessment of Faculty, System in place.

The Students give their feedback not only on the College facilities, but also on the Teaching Staff on their ability to reach to the students, at the end of each term. The feedback is analyzed by the Quality Management Representative of the ISO Team and the Heads of each Department and corrective action is taken wherever necessary.

Student's feedback form

Grievance redressal mechanism for faculty, staff and students

The College is affiliated to the University of Pune. The University already has a grievance redressal mechanism for the faculty/staff and the students. At the college level, there are regular counselling sessions with the students where the problems of the students are dealt with by the Teaching staff.