AATITHYA CONNECTION BETWEEN HOST AND GUEST c

Aatithya Connection between host and guest

MONTHLY NEWS LETTER OF FACULTY OF HOSPITALITY JANUARY 2017 ISSUE HIGHLIGHTS OF THE ISSUE

The seventh volume of newsletter “Aatithya” will keep you informed of progress with in Faculty of Hospitality and latest happenings and developments of Hospitality Sector. In this edition news starting from Inauguration of kitchen herbal garden, healthy eating, grapes profile and FSSAI lincense in India have been published. I extend my deepest thanks to all colleagues for their interest, enthusiasm and participation to develop and support this first edition.

The newsletter has been introduced to accord information to Industry, alumni, students and society about Faculty of Hospitality activities on monthly basis.

Mr. Varinder Singh Rana Deputy Dean

Faculty of Hospitality, GNA University, Phagwara, India

Inauguration of Herbal Kitchen Garden

Page 2

Successfully attempted a record of Longest Vegetable kathi roll.

Page 3

Aatithya… Connection between Host and Guest

AATITHYA CONNECTION BETWEEN HOST AND GUEST | 2

The Faculty of Hospitality, GNA University Inaugurated the herbal kitchen garden in the University premises on the commencement of spring semester of 2016-2017. Prof. (Dr) Prem Kumar, Vice Chancellor, GNA University, Phagwara inaugurated the garden and dedicated it to the GU students. Prof. Kumar appreciated the initiative of faculty of hospitality for setting up herbal garden, as this would spread the awareness about organic farming practices.

Mr. Varinder Singh Rana, Deputy Dean- Faculty of Hospitality conveyed that the garden will enable the students to learn the concept of organic farming. Faculty of Hospitality is planning

to cultivate seasonal vegetables, herbs as the first step followed by nurturing a micro herbal garden which requires setting up of a green house in the campus. S. Gurdeep Singh Sihra, Pro Chancellor, GNA University praised the efforts of Faculty of Hospitality and Chef Ashish Raina, the coordinator for the project. Saplings and seeds of Continental herbs, exotic vegetables and Green vegetables have been sowed. Mr. Sunil Sarad, Registrar, Prof. P. Threja, Dean-FET, Mr. Sameer Varma, Asst. Dean-Marketing Division, Dr. Abhineet Goyal, Asst. Dean-Research, Ms. Shweta, HR Manager GNA University and other dignitaries

were present during the inauguration.

Inauguration of Herbal Kitchen Garden at GNA University 9th January 2017

AATITHYA CONNECTION BETWEEN HOST AND GUEST | 3

GLIMPSES OF THE EVENT

FOR MORE INFORMATION

Click

http://ptbnews.in/news_details.html?id=596

www.ptbnews.in

Faculty of Hospitality, GNA University showcased their culinary skills and set up record of longest vegetable kathi roll of 28 feet. Eight chefs and four student chefs of FoH worked together for 90 minutes to set a new record. It took five kilograms of flour, twenty kilograms of vegetables and other ingredients to prepare the longest kathi roll.

Chef Varinder Singh Rana, Deputy Dean-Faculty of Hospitality praised the efforts of faculty and dedicated this achievement to aspiring chefs. Chef Rana told that the idea of making this record was shared by Honorable Pro-Chancellor, S. Gurdeep Singh Sihra. He motivated the faculty members to attempt for this record. He congratulated the staff and students for the big and successful achievement.

Prof. (Dr) Prem Kumar, Hon’ble Vice Chancellor, GNA University appreciated the efforts of Faculty of Hospitality and conveyed that such kind of feats boost self-confidence

amongst professionals to think and achieve big.

Chef Dhiraj Pathak, Chef Amandeep, Chef Mohammad Kayammudin, Chef Bhupinder, Chef Ashish, Chef Paramjeet, Chef Tarundeep and Chef Gourango along with four students of BHMCT worked together to achieve this landmark.

The assembling of kathi roll was done in the presence of GNA faculty, staff and students. Faculty of Hospitality has approached Limca Book of Records authorities to document this record. As a norm, they have sought documentary evidence of the attempt, which Faculty of Hospitality has already sent. On this occasion, Sh Sunil Sarad, Registrar GNA University, Ms Monika Hanspal, Assistant Dean- Systems, Dr Abhineet Goyal and Mr Abhishek Dhawan, IT Head were also present.

SUCCESSFULLY ATTEMPTED A NEW RECORD OF LONGEST VEGETABLE KATHI ROLL FOR LIMCA BOOK OF RECORDS 13th January 2017

Honorable Vice chancellor gracing the occasion

AATITHYA CONNECTION BETWEEN HOST AND GUEST c

Faculty of Hospitality GNA

University, Phagwara

organised a one day

culinary workshop for the

students of B. Sc. Culinary

Arts and B.Sc. HM in which

50 students participated

with great zeal and

enthusiasm.

Chef Varinder Singh Rana,

Deputy Dean Faculty of

Hospitality welcomed the

resource person Chef

Rajeev from Hotel Ramada

Jalandhar. He interacted

with the students and told

them to make full utilization

of the

event.

Chef Rajeev

whole

heartedly

explained the students the

art of preparing Gulkand

Gulab Jamun, Malai Chum

Chum, Kesar Ras Malai, ,

spongy rasgula, Chocolate

Gulab Jamun..

The students were

overwhelmed with hands on

experience on the art of

Sweet making and plate

presentation under Chef ’s

expert

guidance.

The students emphasized

that events of such kind

should take place now and

then as it brings out the

creative instincts of the

students.

Workshop on Indian Sweets 18 January 2017

AATITHYA CONNECTION BETWEEN HOST AND GUEST | 5

Faculty of Hospitality GNA

University, Phagwara,

recently organised a visit for

the students of FoH to a

food processing unit-

Verka, Ludhiana on

January 19, 2017.

Students from Diploma in

Food Production Semester

II and Certificate Program in

Food Production Semester

II visited the plant.

Ludhiana Verka Plant

manufactures Milk products

like Ghee, Table Butter,

Skimmed Milk Powder,

Whole Milk Powder, Curd,

Paneer, Milk Cake etc

The students visited New

milk powder plant, diary

product - processing section

, white

butter

manufacturi

ng section ,

ghee

manufacturi

ng section, milk processing

section and

packaging

section.

They made

students

understand the

Verka Butter

and Ghee

making

composition, the quantity

used and

temperature

required.

Visit to Verka, Ludhiana 19 January 2017

AATITHYA CONNECTION BETWEEN HOST AND GUEST | 6

Faculty of Hospitality

organised One day

workshop, on “PLATED

BAKERY DESSERTS” on

January 24, 2017. for the

students of B.Sc. HM 2nd

semester

Chef Sandeep Kumar , Chef

Consultant, Bakes & Shakes

Ludhiana was the resource

person. He demonstrated

mouth-watering desserts

like Choco Lava cake,

Molten chocolate cake,

Apple Pie, Tira Misu, Fresh

Fruit tarts, glazed cake,

Chocolate mousse along

with chocolate garnishes,

cigar and choux-paste.

The students actively

participated with the chef in

the preparation of the

desserts.

Work shop on Dessert Plating 24 January 2017

AATITHYA CONNECTION BETWEEN HOST AND GUEST | 7

What is Healthy Eating?

Actually healthy eating is a balance diet or a good diet, it means- Consuming the right quantities of food from all foods groups in order to lead a healthy life.

Healthy eating is not about strict dietary limitations, staying unrealistically thin or depriving yourself of the food you love. Rather it’s about feeling great, having more energy, improving your outlook and stabilizing your mood.

Eating well balanced and healthy food can you reduce or maintain your weight and it can also reduce the risk of diseases. Food amount and variety has a big influence on your health.

It’s seems that for every expert who tells you a certain food is good for you, you’ll find another say exactly the opposite. But by using these simple tips, you can cut through the confusion and learn how to create a tasty, varied and healthy diet, which is as good for your mind as it is for your body.

Eating more fresh fruits and vegetables, cooking meals at home and reducing you’re intake of sugar and refined carbohydrates on the other hand, may help to improve mood and lower your risk for mental health problem, eating well can even help to manage your symptoms and regain control of your life.

Remember it is all about balance, there are no “Good” or “Bad” foods ,only depends on “Good” or “Bad” diets. Don’t feel guilty about the foods you love, rather eat them in moderation and choose other foods to provide the balance and variety that are vital to good health.

HEALTHY EATING- CHEF TIPS:

1. Set yourself up for success.

2. Eat a variety of foods.

3. Base your diet on plenty of foods rich in

carbohydrates.

4. Maintain a healthy body weight and feel good.

5. Reduce sugar.

6. Eat more healthy carbohydrates and whole grains.

7. Add calcium for bone health.

8. Put protein in perspective and enjoy healthy fats.

9. Watch your salt intake.

10. Remember it is all about balance.

Chef Mohd. Kayamuddin

Assistant Lecturer-FOH

AATITHYA CONNECTION BETWEEN HOST AND GUEST | 8

Grapes are available year round; there are

over 10,000 varieties of wine grapes in the

world. One of the most influential factors

affecting the flavor of wine is the grape

variety or varieties that go into its

making. Different type of grapes are used for

making wines, few of the famous grapes are

as under-

White wine gra pes

R I E S L I N G

The classic German grape of the Rhine and

Mosel, Riesling grows in all wine districts.

G E W Ü R Z T R A M I N E R

Best-known in Alsace, Germany, USA West

Coast, and New York.

C H A R D O N N A Y

Principle white wine of Burgundy (France)

S A U V I G N O N B L A N C

New Zealand and Australia produces some

excellent Sauvignon Blanc. French origin,

sauvignon blanc is grown in the Bordeaux

district where it is blended with Semillon

Types of red wine grapes

S Y R A H

syrah excels in France’s Rhône Valley,

California and Australia.

M E R L O T

A key player in the Bordeaux blend, merlot is

now also grown on the US West Coast,

Australia, and other countries.

C A B E R N E T S A U V I G N O N

Cabernet sauvignon is planted wherever red

wine grapes grow except in the Northern

fringes such as Germany. It is part of the

great red Médoc wines of France, and among

the finest reds in Australia, California and

Chile.

P I N O T N O I R

Makes the great reds of Burgundy in France,

and good wines from Austria, California,

Oregon, and New Zealand.

Nutritional profile of grapes

The average serving size for grapes is about

one cup, or 32 grapes.

One cup of red or green grapes contains

104 calories, 1.09 grams of protein, 0.24

grams of fat, 1.4 grams of fiber, 4.8

milligrams of vitamin C, 10 micrograms of

vitamin A, 288 milligrams of potassium, 0.54

milligrams of iron and 3 micrograms

of folate.3

Grapes are high in water content and good

for hydration. High water-content fruits and

vegetables are nutrient dense, meaning they

provide a large amount of essential nutrients

while containing few calories. Grapes contain

70 milliliters of fluid per cup.2

Grapes are high in antioxidants important for

eye health such as lutein and zeaxanthin, and

red grapes contain the phytochemical

resveratrol in their skins, the antioxidant

synonymous with wine known to lend

protection from several chronic diseases and

conditions. Grapes also boast the power of

the flavonoids myricetin and quercetin which

help the body to counter-act harmful free

radical formation.

Grapes and its Nutritional Profile by Suresh Chauhan, Assistant Professor

AATITHYA CONNECTION BETWEEN HOST AND GUEST | 9

Aatithya The Team

Patron

Dr. Prem Kumar

Editor in Chief

Mr. Varinder Singh Rana

Concept &Design

Mr. Praveen Kumar

Ms. Parul Anand

Editorial Board

Dr. Shashi K Tiwari

Mr. Gaurav Bathla

FSSAI License in India By: Varinder Singh Rana, Deputy Dean-Faculty of Hospitality

In India, if someone plans to start a food retail business, Food Safety and Standard Authority of India (FSSAI) is one of the import license required from Ministry of Family Health & Welfare, Government of India. The FSSAI provides licenses for the safety and standardization of food products manufactured and sold in India. No food wholesaler and retailer is allowed to sell food without FSSAI license

FSSAI license The FSSAI makes and set up the standards for articles of food, to regulate their manufacturing, storage, distribution, sales, and import. It is necessary for any food startup or company to get an FSSAI license before starting their venture or business.

Government of India has initiated this license to ensure the production of food, distribution or imported adheres to the standards set by the food authority and helps to avoid problems of food adulteration and bad qualities of food.

The FSSAI license is divided into three categories: a. FSSAI license for single-state businesses with annual turnover of under Rs. 12 lakh b. FSSAI license for single-state hotels, restaurants, and medium-sized food manufacturers with annual turnover of Rs. 12 lakh to Rs. 20 crore c. FSSAI central license for enterprises with a turnover of over Rs. 20 crore

If you plan to open outlets in more than one state, you will need a Central FSSAI license for the registered office and state licenses for individual units. If you have warehouses in different states, you will be required to get a separate license for each facility.