Adding Value & VitalityTo India's Tradition of Hospitality

TH19 CHANDIWALATH19 CHANDIWALAHOSPITALITY ENSEMBLEHOSPITALITY ENSEMBLE

TH19 CHANDIWALAHOSPITALITY ENSEMBLEA NATIONAL LEVEL MEGA EVENT FORA NATIONAL LEVEL MEGA EVENT FOR

HOSPITALITY EDUCATION SECTORHOSPITALITY EDUCATION SECTORA NATIONAL LEVEL MEGA EVENT FOR

HOSPITALITY EDUCATION SECTOR

BANARSIDAS CHANDIWALA INSTITUTE OFHOTEL MANAGEMENT & CATERING TECHNOLOGY

Chandiwala Estate, Maa Anandmai Marg, Kalkaji, New Delhi -110019Ph: +91-011-49020300, Fax : +91-11-49020320

E mail: director@bcihmct.ac.in, Website: www.bcihmct.ac.in

INTRODUCTION

Banarsidas Chandiwala Institute of Hotel Management and Catering Technology, New Delhi, is a young and progressive Hotel

Management College and prominent among the best colleges in the country. BCIHMCT, New Delhi is the first & only Hotel

Management Institute established under Guru Gobind Singh Indraprastha University, Delhi awarding a Four Year Degree in Hotel

Management & Catering Technology which is NAAC Grade "A" accredited and approved by AICTE, Ministry of HRD, Govt. of India.

The Institute is run under the aegis of noted philanthropic society, Shri Banarsidas Chandiwala Sewa Smarak Trust Society, which

counts Education, Health and Sports among its primary functions.

Within a short span of 21 years the Institute has made its presence felt in the Industry & it has created a niche for itself as a source of

competent Managerial and Technical Manpower for the Hotel Industry. This is a result of rigorous and focused training inputs given

by the dedicated faculties. BCIHMCT combines an unwavering commitment to distinguished & innovative teaching with

extraordinary access to Academic & Pre-Professional opportunities. "Teaching and Research are the two primary activities through

which we fulfill our mission & objective".

Hospitality Ensemble is an initiative by the Institute which has been duly supported by the Industry, Institutions and Hospitality

Organizations without which the event would not have been possible. Virtual Chandiwala Hospitality Ensemble 2020 provides an

opportunity to budding hoteliers to sharpen their skills acquired at the Institute. This competition gives an opportunity to young

Hotel Management Students to show their talent at National level and reach heights of creativity & innovations.

OBJECTIVE

"To provide an opportunity to the aspiring Hotel Management Professional by giving them a platform to demonstrate their

knowledge, skill and talent leading to enhance learning from each other's experience and expertise".

“Great minds discuss ideas; Average minds discuss events; Small minds discuss people.”

-Eleanor Roosevelt

COVID -19 has taught us many lessons and still we all are struggling to cope up with the circumstances each and every day. This New

Normal of life has trained us in managing change and we have turned this as an opportunity by adapting to the change needed. Your

support during this period is encouraging one.

thIt is indeed a significant milestone in the evolution of our Institute to organize the 19 Chandiwala Hospitality Ensemble-2020 from nd rd22 - 23 November, 2020. As the situation demands the Event will be organized virtually.

The "Virtual Chandiwala Hospitality Ensemble 2020" is proudly brought to you in collaboration with Korean Cultural Centre and

Banarsidas Chandiwala Institute of Hotel Management, New Delhi on the occasion of International Kimchi Day 2020 celebration. It

gives me immense pleasure in forwarding this brochure to you. The brochure will have details of maiden Virtual Chandiwala

Hospitality Ensemble 2020.

This event has created a niche for itself as one of the prominent competitions of the Hospitality Education Sector. The faith that

Hotel Management Institutes have displayed in us, along with the support from Hospitality Organizations & Associations have

contributed a great deal to the success and popularity of this event. Twenty years into being, the Institute has continuously focused

on its mission of enabling higher professional education by promoting interaction with other Hospitality Institutions with a view to

enhancing Skills and Creativity. To fulfil this objective BCIMHCT has continued to organize this event at the National Level providing

opportunities to students to enhance their creativity and capacities for critical thinking along with Planning and Organizing Skills,

essential for the Hospitality World.

thInterest shown by the participants and institution has enabled us to organize 19 Edition of Chandiwala Hospitality Ensemble 2020

with new look and new mode as the time demands. Our aim is to provide an appropriate platform to the budding Hospitality

Executives, not only to display their Skills but also to have an opportunity to refine and enrich the same & share their experiences

with others. Virtual CHE 2020 will remove the gap of time and distance & will give us wonderful exciting opportunities to become

more creative and innovative.

We request and sincerely look forward to ensuring participation from your esteemed Institute and invite you to experience the best

& make the most of it. This will add immeasurably to the success of this event and will boost the morale of the students that is being

affected by long haul of lockdown. Let's make sincere efforts to unlock the barriers. We will be highly obliged and would appreciate

your support for this Virtual Hospitality Ensemble 2020.

Wish you all a happy knowledge flight……

R K BHANDARI(PRINCIPAL)

MESSAGE FROM PRINCIPAL

Virtual Chandiwala Hospitality Ensemble: A New way forward

In India, hospitality is about serving the guests to provide them with the "feel good effect". Atithi devo bhava which means the Guest

is God, has been one of the central tenets of Indian culture since times immemorial. Ensuring the safety of the guests and the

staffhave become a top concern of the hospitality industry stake holders. At the same time, to recover business losses and to rebuild

the positive image in the mind-set of the guests it is essential to initiate strong marketing and promotional campaigns both locally

and internationally. A positive mind set will help to lead. Academic institutions can be used as sources of professionally well-trained

employee which are playing a crucial role in industry. It is recommended to industry to have technology driven operations for quality

services. For competitive advantages, quality product and services are most important factors to be taken care of by the

stakeholders.

In all cultural traditions, food is only one aspect but yet it is probably one of the most persistent. There is no cultural group and no

individual for whom at least one specific food - the memory, taste, or smell of which - does not evoke a pang of loving nostalgia. Food

plays an inextricable role in our daily lives. Without food we cannot survive. But food is much more than a tool of survival. Food is a

source of pleasure, comfort and security. Food is also a symbol of hospitality, social status, and religious significance. What we select

to eat, how we prepare it, serve it, and even how we eat it are all factors profoundly touched by our individual cultural inheritance.

With the changing lifestyle and working population residing and changing culture of generations becoming more cosmopolitan in

their lives and food habits as well. As the COVID-19 pandemic has stripped daily life down to the essentials,it has changed everything

and food is no exception. But while we are in the midst of the pandemic and with winter here, it is crucial that we practice and adopt

healthy food habits. In order to promote the healthy cooking habit several events focusing on better nutritional values were

introduced this time.

In these unexpected times, we have seen many challenges and tried to adapt to a new normal but we continued to take forward the

legacy of Chandiwala Hospitality Ensemble. Thankfully, some things never change like the CHE endeavour to help deserving budding

chefs thrive. The challenge of organizing this event under constraints by circumstances has truly infused more enthusiasm and

excitement in us. Digital platform and technology have been harnessed to bridge social distancing. The Chandiwala Hospitality

Ensemble was instituted two decade back and has evolved over the years, but certainly, the focus remains to not only honour and

promote the fraternity of chefs but also encourage young talent to take up this profession, and at the same time raise the overall

standards of culinary art in India by bringing it at par with international standards. Over 100 participants showcased their creativity

and skills during the competitions in CHE 2020. Notable renowned chefs and industry experts will be the jury members in this year's nd rdcompetitions. The winners will be selected by a panel of an esteemed jury and the final results will be announced on 22 and 23

Nov 2020.

Eat Healthy and Stay Safe!!!!!

Dr. Chef Prem Ram

(CHE Event Coordinator)

EVENT DETAILSVirtual Chandiwala Hospitality Ensemble 2020

(Maximum Two teams from same Institute can participate in each event/competition separately)

KOREAN CULINARY CHALLENGE 2020Participants are supposed to prepare any one Korean dish of their choice by using authentic recipe or innovative fusion for the dish prepared. Substitution of ingredients is allowed in preparation of the dish.

Event/Competition No of Participants

No limit of Participants

SEHATMAND BHARTIYA VYANJAN PAAK KALA PRATIYOGITA 2020Prepare one Indian regional Main course with accompaniments describing the health benefits of the ingredients used.

ZONE BARWIZARD BAR CHALLENGE 2020 Cocktail mixing and bartending Competition

SUNRISE “DRESS THE CAKE” CHALLENGE 2020Participant need to showcase and display their cake dressing skills.

CHANDIWALA TOWEL ORIGAMI COMPETITION 2020 All arrangements of Towel folding must conform to a particular theme, chosen by the participant.

CHNADIWALA FRUIT & VEGETABLE CARVING 2020 Participants are required to make one vegetable or fruit carving of their choice with a theme in mind

OXFORD HOSPITALITY BRAIN TWISTER 2020Quiz competition on hospitality and tourism.

CORNITOS NACHOS CULINARY CHALLENGE 2020Participants are supposed to prepare any one dish of their choice by using CORNITOS Nachos as one of the main ingredients. (Opened for School and College students)

CHANDIWALA FUTURE CHEF CONTEST 2020 Individual participant need to prepare one Fireless dish with its recipe(Only for School students of class VIII-XII)

AWARD DISTRIBUTION

ndŸ The Winners of KOREAN CULINARY CHALLENGE 2020 will be announced on the occasion of International Kimchi Day i.e. 22

th thNovember, 2020 after the judging and “YouTube Likes” have been tallied between 8 November 2020 to 18 November

2020.

rdŸ The winners of all other events will be announced on 23 November, 2020 after the judging and “YouTube Likes” have been

th thtallied between 8 November 2020 to 18 November 2020.

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KOREAN CULINARY CHALLENGE 2020

Food is the focal point around which the traditions and customs of a country have evolved. From Birth to life's journey and then its finale,

celebrations around food are firmly entrenched in the country to which it belongs. Food tells a story about philosophy, traditions, tastes, and

culture of the country. It conveys special symbolism in different cultures.

Participants need to prepare one Indian regional Main course with accompaniments describing the health benefits of the ingredients

used.

SEHATMAND BHARTIYA VYANJAN PAAK KALA PRATIYOGITA 2020

The 'Virtual Chandiwala Hospitality Ensemble 2020' is proudly brought to you in collaboration with Korean Cultural Centre and Banarsidas

Chandiwala Institute of Hotel Management, New Delhi on the occasion of International Kimchi Day 2020 celebration.

Korean Culinary Challenge will test the knowledge and culinary skills of budding student chefs of various Hotel management colleges and

professional chefs across PAN India through virtual mode due to unprecedented Covid-19 pandemic. This challenge is about showing through

cooking that we can still do things that we enjoy, and at the same time ensure that we keep communicating with one another through digital

platforms.

The event will be judged by panel of eminent Judges. Unusually there will be NO tasting in this competition, but the judges will be specifically

looking at the recipes, technique, passion, knowledge of the product, and plating skills, to determine the finalists and the ultimate winner.

There will also be bonus points awarded for clearly explaining how the viewers themselves can create the meal in their own homes.

Participants are supposed to prepare any one Korean dish of their choice by using authentic recipe or innovative fusion for the dish prepared.

Substitution of ingredients is allowed in preparation of the dish.

Event Coordinator

Chef Ranojit Kundu, Event coordinator of Korean Culinary Challenge at +917838398021

Guidelines for Participants:

1. Participants will be expected to submit a video of preparing

the dish of their choice.

2. Participants must send their edited videos to

event@bcihmct.ac.in before the cut-off date and time.

3. The Finalists will be determined by the judging panel with

their scoring being based evenly on following parameters

a) Quality of the recipes

b) Techniques displayed

c) Passion,

d) The knowledge of the product

e) Plating skills and

f) Video quality.

Event Coordinator –

Chef Durga Prasad Shukla, Assistant Professor, BCIHMCT, New Delhi, +91 8739868262

ZONE BARWIZARD BAR CHALLENGE 2020

It's that time of the year when BCIHMCT, traditionally invites all colleges to be part of the much coveted event of the year, THE ZONE

BARWIZARD BAR CHALLENEGE 2020 (as a part of Hospitality Ensemble, 2020). This is one event, organized to encourage the bar tending

skills of budding hoteliers who wish to make their name in the HOSPITALITY INDUSTRY. The event is all about creating recipes that enhances

the bartending skills and the spirit of competition among

students looking towards a career in Food and Beverage Industry.

The competition every year discovers new and upcoming talents

among the many hotel management colleges across the nation.

The budding Bartenders/Sommeliers are encouraged to prepare

unique recipes, which should highlight their talent, skills and

innovative minds.

We invite participation with enthusiasm and aplomb from

hospitality students to showcase their skills through online

platform. Some of the important guidelines to adhere to while

submitting recipes are:

1. There shall be a maximum of two participants from each

college.

2. Each participant has to prepare two cocktails (One Classic Cocktail and One Innovative Cocktail recipe).

3. The Beverage recipe should be unique and original. It should not be copied from website (net) or other sources. The candidate will face

rejection if the cocktail recipe is found to be copied.

4. The spirit/alcohol used in each cocktail should be different from each other.

5. The recipe has to be submitted in a Menu format (Google forms) with correct descriptions. The jury members would be scrutinizing and

selecting recipes based on this important parameter also.

6. Recipe card must be expressed in centiliters and written in whole or half numbers (0.5 cl, 1 cl, 1.5cl, 2 cl etc) bar spoon, dashes or drops.

7. Each participant will get a maximum of five minutes to prepare two cocktails in video (classic / innovative). The candidates exceeding the

time limit would attract negative marks.

8. Video made by participant should be original and should have logo of Banarsidas Chandiwala Institute of Hotel Management and

Catering Technology (top right hand corner) and the logo of the Sponsor i.e. zone (top left hand corner).

9. Participants to use zone bar syrups but in case of unavailability other brands syrups may be used from decanters as we have been

associates with zone in this competition.

10. Maximum no. of Ingredients to be used in a Cocktail is 6 that include dashes and drop (excluding garnish).

11. Participants must present themselves in proper grooming and attire.

12. Participants will be judged on following parameters -

1. Introduction and Presentation I Creativity and Innovation I Garnish I Appearance I Handling bar tools I Recipe I Glass selection I Time

management

13. The participants will be judged on the basis of both the cocktails put together and not individually.

14. Video and recipe of the cocktail should be mailed at this email id - event@bcihmct.ac.in

15. Registration closing date is 14th November, 2020 and Submission of Videos date is by 5:00 pm on 15th November, 2020.

Event Coordinators -

Mr. Vaibhav Verma, Assistant Professor, BCIHMCT, New Delhi, +91-9873443332

Mr. Nikhil Sharma, Assistant Professor, BCIHMCT, New Delhi, +91-9990665707

SUNRISE "DRESS THE CAKE" CHALLENGE 2020

The purpose behind cake decorating is to turn an

ordinary cake into a spectacular piece of food art.

Decorating a cake can be as complex or as simple as you

wish. A person's imagination can create anything.

Depending on the materials used the finished exhibit

must present a good impression based on aesthetic and

ethical principles.

Participant need to showcase and display their cake

dressing skills. The Competition will test the cake

dressing ideas and confectionery skills of chefs at home

who are currently grounded at home due to the

unprecedented Covid-19 pandemic.

The Finalists will be determined by the judging panel with their scoring being based evenly on following parameters

Ÿ Shape & Overall Flow Technique Relevance to Theme Video quality Finishing/Neatness

Event Coordinator -

Mr. Uttam Kumar Singh, Assistant Professor, BCIHMCT, New Delhi, +91 9999969960

CHANDIWALA TOWEL ORIGAMI COMPETITION 2020

Towel origami is an ancient art form using creative, mental and expert skills. This traditional art form which originated in China

and started with the folding of paper has reached new levels of complexity and beauty. Towel origami is practiced in the

housekeeping department to add style and creativity at display.

1. Participants will be expected to submit edited videos of preparing the towel origami.

2. The towel origami should pertain to a particular theme chosen by the participant.

3. A title or caption should correspond to the towel art. All participants should be able to justify the appropriateness of the

title through their creation. Explanation of the theme should also be included in the video submitted.

4. Coloured towels can be used for creating different effects and depictions. The theme should be able to create a visual

impact.

5. The judgment parameters for selecting finalists for the competition include:

Ÿ Explanation Theme & Visual Impact Complexity Creativity Precision

Event Coordinators -

Ms. Gagan Soni, Assistant Professor, BCIHMCT, New Delhi, +91 9953492549

Ms. Rachna Chandan, Assistant Professor, BCIHMCT, New Delhi, +919717017843

OXFORD HOSPITALITY BRAIN TWISTER 2020 (ONLINE QUIZ)

"Without actions knowledge is useless and without

knowledge actions are futile" fulfilling this objective,

19th Chandiwala Hospitality Ensemble Oxford

Hospitality Brain Twister 2020 will be organized. This

competition nurtures the future leaders, imparts

knowledge and improves the technical skills,

allowing participants to see where they are excelling

or need more focus. It is a type of mind sport where

the participants attempt to answer question

accurately. The quiz will vigorously test the

participant's knowledge, awareness and grasp of

concepts about the Hospitality.

The contest embarked with the qualification round, where the knowledge of the candidates will be challenged as per the

following rules.

1. Only one participant is allowed from a particular school.

2. The decision of the quiz-master will be final and will not be subjected to any change.

3. The participants shall not be allowed to use mobile or other electronic instruments during the online quiz.

4. The questions shall be in the form of multiple choice, True / False statement, Specific answer question etc.

5. Audience/Supporters shall not give any hints or clues to the competitors.

6. Replacement of any participant of a team is not allowed after registration.

7. The event will take place using online platform which will be informed to the participants after registration.

PRELIMINARY ROUND

Each participant would be given a set of question paper containing 50 multiple choice objective type questions

Ÿ Time limit - 15 minutes

Ÿ Only 4 Teams would be selected for ONLINE STAGE ROUNDS

Ÿ In case of tie between 2 or more participants, further 5 questions would be asked for final selection.

Ÿ The selected participants shall have to appear for the final round.

FINAL QUIZ STAGE ROUNDS

Round 1: A question will be asked to a participant and if he/she is unable to answer it will be passed to the next participant (16

questions)

Ÿ Each participant would be asked 4 questions each. (Objective questions with options)

Ÿ 10 marks for correct answer and 5 negative marks for wrong answer.

Ÿ If a participant cannot answer the question, they can pass the question & then the question would be forwarded to the next

participant.

Ÿ Answering time is only 30 seconds.

Round 2 - Audio-visual round (8 questions)

Ÿ Participants will be shown clips/image and will have to answer.

Ÿ 10 marks for the correct answer and negative 5 marks for the wrong answer

Ÿ Each participant would be asked 2 audio-visual questions. (1 slide in each round)

Ÿ Answering time is only 30 seconds.

Ÿ No passing to the next participant.

Round 3: Rapid Fire Round: -Each team will be asked 5 questions one after another in one minute's time-: (20 questions)

Ÿ 10 marks for the correct answer and negative 5 marks for the wrong answer.

Ÿ Answering time is only 3 seconds.

Ÿ If a participant cannot answer the question, they can say pass for the next question.

Ÿ The question will not be forwarded to the next participant.

** SURPRISE ROUND IN CASE OF TIE IN THE FINAL ROUND

Event Coordinator -

Mr. Sidhath Srivastav, Assistant Professor, BCIHMCT, New Delhi, +91 9041500534

CHANDIWALA FRUIT & VEGETABLE CARVING 2020

This category is designed to promote the need

and emphasis on the expertise on the dying art

of carving. In order to provide a platform for

best of the talents, participants are required to

make One Vegetable or One Fruit Carving of

their choice.

Participants are required to make one

vegetable or fruit carving of their choice with

a theme in mind. The carving should be

clearly visible.

Ÿ General Presentation

Ÿ Artistic Ability of Contestant

Ÿ Video quality

Ÿ Sensibility of Presentation

Ÿ Precision of Cutting and Trimming

Ÿ Use of Varied Techniques

Event Coordinator -

Mr. Deepak Chhikara, Assistant Professor, BCIHMCT, New Delhi, +91 8750540404

All pieces are to be made of entirely edible

food. No plastic supports in frames. Judging

will be based on a matrix that will consist of:

Cornitos Nachos is a one snack combination of good health and good taste. It is very healthy and made using corn oil. It has more

than 12 flavors in the market like Quinoa, Beetroot, Spinach, Mélange are the new additions. Company Moto is -

"To make healthy gourmet snacks with high quality ingredients”

Participants are supposed to prepare any one dish of their choice by using CORNITOS Nachos as one of the main ingredients.

Guidelines for Participants:-

1. The Finalists will be determined by the judging panel with their scoring being based evenly

on following parameters:

a. Quality of the recipes

b. Techniques displayed

c. Use of Cornitos Nachos as an ingredient.

d. The knowledge of the product

e. Plating skills and

f. Video quality.

The Winners will be announced on 23nd November, 2020.

2. Participants must include the following points in the video

a) Introduce their dish, its relevance & key attributes at a particular course.

b) Explain the recipe.

Event Coordinator -

Mr. Sidhath Srivastav, Assistant Professor, BCIHMCT,

New Delhi, +91 9041500534

CORNITOS NACHOS CULINARY CHALLENGE 2020

Greendot Health Foods Pvt Ltd is a growing FMCG company and part of the well-known Globe Group, a 30 million US$ venture.

It entered into Indian snacks market in 2009 with its brand Cornitos - Nacho Crisps, which is a perfect in-between-meals snack. It

combines the health benefits of Corn in Exotic flavours. Cornitos Nacho Crisps are Gluten Free, Cooked in Corn Oil, Zero Trans-

fat, and Zero Cholesterol Healthy Snack. It is the first company to launch Nacho Crisps (Tortilla) in Indian branded snack food

market.

CHANDIWALA FUTURE CHEF CONTEST 2020

(Only for School students of class VIII-XII)

Cooking is a perfect occasion for the kids if they love to experiment with food. In order to avoid accidents that might happen in

your kitchen, go for some no-flame recipes by showing your creativity and innovation. Fireless cooking is still in the process of

development it is very useful when child is camping with his friends, participating in a competition or is in a situation where he

cannot do elaborate cooking.

Individual participant needs to prepare one fireless dish with its recipe. The evaluation will be based on the

Explanation, creativity, nutritional level, cleanliness and presentation.

Event Coordinators -

Ms. Divya Thankur, Assistant Professor, BCIHMCT, New Delhi, +91 7840007100

Ms. Nausheen Siddiqui, Assistant Professor, BCIHMCT, New Delhi, +91 8755140343

th18 Chandiwala Hospitality Ensemble (16-18 October, 2019)th thThe 18 edition of Chandiwala Hospitality Ensemble commenced with a grand inaugural ceremony on 16 October 2019, with

much enthusiasm at the campus with a record presence of Hospitality Students, Industry Experts, Trade Media and Faculty

Members.

The Lamp Lighting Ceremony was followed by a Curtain Raiser to mark the event open, in the presence of Chief Guest - Mr. Ajay

Sampige, General Manager, Novotel New Delhi Aerocity; Mr. Srinivas Rao, Director Talent & Culture, Pullman Novotel New Delhi

Aerocity; Ms. Smriti Lamba, Learning & Development Manager, Pullman Novotel New Delhi Aerocity; Chef Ajay Sood, Chef

Consultant; Mr. Prabhjot Bedi, CEO, Eclat Hospitality; Mr. R. K. Bhandari, Principal BCIHMCT; Chef Prem Ram, Coordinator-CHE

as well as Chef Ranojit Kundu, Dy. Coordinator-CHE, along with other hospitality professionals, sponsors, trade media,

participating teams, students, faculty and staff members of the institute.

The various competitions held during the

three day Mega Event were R-Pure Regional

India Culinary Contest, Barwizard Bar

Challenge, Future Chef Contest, Live Sushi

Challenge, Taj Hospitality Brain Twister, Food

Service India Biryani Competition, Asian

Culinary Challenge, Dress the Cake in 90

minutes, California Walnut Festive Culinary

Challenge, IHG "Manage The Damage"

Contest, Floral Decoration & Towel Origami

Competition as well as Fruit & Vegetable

Carving Competition.

"PANCHATVA" themed dinner was also

organized post valedictory function on 18th October 2019 to celebrate the true spirit of Hospitality. As the name suggests, it

comprised of dishes related to all the elements (tatva) of the universe, namely earth, water, fire, sky and space.

A pool of 25 teams from different Hotel Management Colleges from across the length and breadth of the country, came to

participate in this Hospitality Ensemble

The Chief Guest for Closing Ceremony Mr. Ranjan Banerjee, General Manager, Crowne Plaza Today New Delhi Okhla, along with

Ms. Khushbu Sneha, Learning and Development Manager, IBIS New Delhi Aerocity

CHE Championship Trophy 2019 was awarded to the team with the most exemplary performance, and was bagged by Regency

College of Hotel Management & Catering Technology, Hyderabad.

Mr. Benjamin Steve, Faculty Representative from the institute of Champions was awarded with Eclat Hospitality Education

Professional of the Year 2019.

The same Institutes' participant, Mohd. Meraj was felicitated with the title of Eclat Young Talent Award 2019. Eclat Hospitality

group, a leader in hospitality talent solutions in India bestowed the two award winners with Rs. 5000/- cash prize and a beautiful

trophy.

All Culinary events

a) Quality of the recipes

b) Techniques displayed

c) Passion,

d) The knowledge of the product

e) Plating skills and

f) Video quality.

A further judging (50%) and consideration of the amount of 'likes' (50%) that they receive on their posted video through 'You

Tube' channel ('BCIHMCT Online').

JUDGEMENT PARAMETERS

(Accredited by NAAC with Grade “A”, Approved by AICTE and Affiliated to G.G.S. Indraprastha University)

Chandiwala Estate, Maa Anandmai Marg, Kalkaji, New Delhi - 110019Phone: +91-11-49020300, 49020301, 49020303

E-Mail: director@bcihmct.ac.in | Website: www.bcihmct.ac.in

BANARSIDAS CHANDIWALA INSTITUTE OF HOTEL MANAGEMENT & CATERING TECHNOLOGY

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