Tree Plantation by JSHM students

“Grow green, go Green” – Afforestation by JSHMites

/0 Comments/in , /by

Self-appointed eco-Warriors of Vadodara; fifty students of the� Jindal School of Hotel Management, planted 100 trees at the Xavier Green School, Wagodia. This tree plantation initiative is named “Grow green, go Green”.

“Grow green, go Green” was supported, encouraged and technically guided by the Founder of Xavier Green School, Father Jolly Nadukudiyil. Fr. Jolly is Prakruti Ratna Award winner and has also been felicitated with the VNM Environmental Excellence Award in 2016.

The “Grow green, go Green” project by the third year students of�BBA in Hotel & Tourism Management�is being counted as a practical step towards becoming a carbon-neutral organization. The 100 trees planted on the day will reduce 2,200 kilograms of carbon dioxide from our atmosphere every year. The trees planted in this program are Goras Amli, Banyan, Arjuna and Neem that rank top as natural air purifiers.

During the event, each participating student took a pledge to care and protect the trees as their own children.

Motivated with the goal to build an urban forest within the city, the students carefully planted each of the trees under the scorching Sun. Students earned a pleasant reward for their hard day’s toil; nature walk around the Xavier Centre of Eco Harmony. Nature walk around this 39-acre campus with 70,000 trees is a wholesome experience for city-bred students.

In this practical outdoor session, the students of the Jindal School of Hotel Management learnt about real-time sustainable hospitality practices that every responsible hotelier must practice to our world a greener and better place.

 

culinary Workshop at Jindal School of hotel Management

FabChef (South) – Culinary Workshop at JSHM

/in , /by

�FabChef� – South� a culinary workshop was organized by Jindal School of Hotel Management (JSHM). This Cookery workshop was open for outsiders and students of�JSHM. The workshop�was ideal for those who wanted to master the art of Dakshin delicacies. The participants got to learn six South Indian snacks along with their classical accompaniments.

The chefs Mr Paul & Mr Nattar hail from the southern part on India. Because of this, the class got to learn the authentic way to prepare these items. The participants to got their hand dirty by patting the Kal Adas, dabbing the Oats Idly mix and dipping into the batter of Mysore Bonda. It took many trials and errors for all to perfect the art of pouring Appams.

 

It turned out to be a fun workshop. Everyone�went away with a few finger-licking good recipes in their kitty!

 

Watch our YouTube channel for the video of the culinary workshop and the complete set of recipes

sustainable_restaurant

Sustainable Pop-up Restaurant – A Case Study

/in , /by

Date: 26th February 2019
Venue: Terrace Garden of Jindal School of Hotel Management, Vadodara
Occasion: Sustainable pop-up restaurant �Dholakpur�
Hosts: Final year students of 3 year BBA in Hotel & Tourism Management

Third-year students of BBA in Hotel & Tourism Management took up the challenge of creating a commercial pop-up sustainable restaurant for one day. The event was a part of their Gastronomy Course assessment.

The pop-up restaurant was a sellout and an enthralling Culinary experience for all the customers.

The terrace of the college was the venue. The elements that made this pop-up a success were:

1. Sustainable Menu: The vegetables and the herbs were sourced directly from the farmers. No processed food was used; resulting in lesser carbon footprints

2. Wow factor: The decor was traditional and eco-friendly. Homegrown microgreens, earthenware, reusable dry flower arrangements and local linen made the decor truly green without compromising on the rich look & feel.

3. Saving Electricity: The event was lunch in the open terrace. The venue for this sustainable restaurant was tactfully chosen for its natural light & breeze.

4. Attractive Pricing: The entry fee of Rs.200/- made the meals affordable to all. Because of this smart pricing ensured that the pop-up restaurant was a sell-out. The price was all-inclusive for the unlimited meal.

5. The U.S.P: Natural leaf plate and clay glassware gave a unique flavour to the food items. Even the water from the eco wash was reused to water plants. The guests experienced eating with hand. This resulted in the saving of water.

6. Responsibility: Food quantity was carefully planned to reduce wastage. The little bit of leftover was handed over to the needy. All the waste was disposed into the in-house compost bin,

With such responsible students, the future of our planet is in good hands!

Dholakpur_pop_up_restaurant

Dholakpur – A Case study on how to do a successful Pop-up Restaurant!

/in , /by

Date: 22nd February 2019
Venue: Terrace Garden of Jindal School of Hotel Management, Vadodara
Occasion: Desi-Fusion pop up restaurant “Dholakpur”
Hosts:�Final year students of 3 year BBA in Hotel & Tourism Management

Third-year students of� BBA in Hotel & Tourism Management took up the challenge of creating a commercial pop-up restaurant for one day. The event was a part of their Gastronomy Course assessment.

The pop-up restaurant was a sellout and an enthralling Culinary experience for all the customers.

The terrace of the college was the venue. The elements that made this pop-up a success were:

1. Unique Food: The students took up the challenge to create an international menu from local ( Gujarati ingredients)

2. Wow factor: The decor was traditional. Low seating, traditional welcome, clay vessels and mud art added variety to the ambience. Gujarati Bandhani & Patola sarees�added that extra colour and spark to the overall set up.

3. Entertainment: Live light music and dholak by the students of Tabala section of MS university added to the evening’s attraction.

4. Attractive Pricing:�The entry fee of Rs.500/- made the meals affordable to all. Because of this smart pricing ensured that the pop-up restaurant was a sell-out. Separately priced mocktail menu added to the income stream.

5. The U.S.P: The dessert was aptly named “Chitrakala”. This item was a live food art by the budding chefs of JSHM. The dish consisted of finely balanced 12 items which provided the perfect finish to the meals.

6. Team Spirit: No event can be successful without teamwork. Besides the obvious camaraderie, enthusiasm was in abundance as well in the students of JSHM.

With so much thought and effort gone into the pop-up, the event had to be a success!