As part of the Induction and Orientation Programme Deeksharambh-2025, the Uttaranchal School of Hotel and Hospitality Management (USHHM), Uttaranchal University, hosted an insightful session by Chef Manveer Ramola, Head – Cuisine Creation, Antara Senior Living, Dehradun, on 20 August 2025.
Chef Ramola, a seasoned culinary professional with extensive experience in the hospitality industry, engaged with the newly inducted students, offering valuable perspectives on the evolving role of kitchens in modern hotel and hospitality operations. The session was designed to bridge classroom learning with industry practices, enabling students to gain first-hand knowledge from a leading expert.
The discussion covered a wide range of topics highly relevant to aspiring hospitality professionals, including the role of the kitchen in overall hotel operations, kitchen layout and workflow design, hygiene standards, sourcing and procurement, cost control mechanisms, and team management practices. Chef Ramola emphasised the significance of staff training, adaptability to changing dietary trends, and the growing importance of catering to senior living needs. He also shared real-life examples from his professional journey, highlighting how innovation and cultural sensitivity are becoming critical in shaping culinary experiences.
The session proved to be highly interactive, with students actively participating and gaining clarity on the operational and managerial aspects of professional kitchens. It not only motivated them to pursue excellence in the culinary field but also reinforced the importance of discipline, creativity, and sustainability in hospitality practices.
The event was coordinated by Mr Kamal Singh Bisht and Mr Vijay Kumar Pant, Assistant Professors at USHHM. This event also aligns with Sustainable Development Goal (SDG) 8: Decent Work and Economic Growth, by promoting industry-relevant skills and knowledge for future hospitality professionals.
