Year 2014, Volume 3, Issue 3

November

GLIMPSE A quarterly magazine of School of Hotel

Management, Asian Institute of Technology and

Management (AITM)

Year 2014, Volume 3, Issue 3 | 1

The Celebrity Chef: Gordon Ramsay There is nothing quite as torturous as watching a highly skilled chef making beautiful food that you can’t eat. Gordon Ramsay is perhaps one of the most popular ce-lebrity chefs of our day. He is world-renowned for his im-peccable cooking skills, but more importantly for his tem-per as seen on such shows as Hell’s Kitchen and Kitchen

Nightmares.

Gordon James Ramsay, born on 8 November 1966, is a Scottish chef and restaurateur. His restaurants have been awarded 15 Michelin stars in total and currently hold 14. His signature restaurant, Restaurant Gordon Ramsay in Chelsea, London, has held 3 Michelin stars since 2001. Ramsay is known for presenting TV programmes about competitive cookery and food, such as the British se-ries Hell's Kitchen, The F Word, and Ramsay's Kitchen Nightmares, along with the American versions of Hell's Kitchen, Kitchen Nightmares, Master Chef, Master Chef Junior and Hotel Hell. He was appointed Officer of the Order of the British Empire by Queen Elizabeth II in 2006 honors list for services to the hospitality industry, but al-most missed the award when his plane was delayed. In July 2006, Ramsay won the Catey award for "Independent Restaurateur of the Year", becoming only the third person to have won three Catey awards. Ram-say's two previous Catey awards were in 1995 (Newcomer of the Year) and 2000 (Chef of the Year). Ramsay has cut through the frills of an increasingly pre-

tentious food culture.

Second best

hotel manage-

ment college

2

AITM Intake 2

Food and Hos-

pitality Expo

3

Faculty Meet-

ing

4

AITM CSR 5

Sugar– Amaz-

ing skin ca

6

Recipe 6

Inside

Motivational

Stories

7

Year 2014, Volume 3, Issue 3 | 2

WINNER AT NATIONAL BUSINESS SCHOOLS RATING & RANKING AWARDS 2014

The AITM School of Hotel Management has claimed the 1st runner-up po-sition at the Second National Business Schools Rating Ranking Awards 2014 under the category of Best Hotel/Tourism Management College in Nepal. The AITM School of Hotel Management has been awarded with this prestigious title in recognition to its continued excellence and contribu-tion to the hospitality industry in the country. The college has the very best faculty members who are renowned experts in the field and bring a

wealth of experience and wisdom to the institution.

Their constant hard-work and dedication has helped students understand the industry from many dimensions. The college also boasts its own mega structure at its premises with a huge area of 11613 square meters. The lecturers and faculty members of AITM SHM are extremely dedicated and are always willing to provide the best support and guidance to their students. They share their experiences and case studies so that students can gain added knowledge not readily available from course materials and text books alone. AITM believes that theoretical knowledge is only the foundation and not enough for encouraging the growth and potential of students. So it offers well equipped state of the art training facilities and labs for student to indulge in practical sessions and dem-onstrations. This college provides theoretical knowledge alongside practical experiences for its students to develop them into highly skilled professionals. AITM stands to be fully deserving of this award and hopes

to claim the first position in the coming year.

AITM INTAKE UPDATE

AITM School of Hotel Management is committed to creating globally accepted hospitality leaders through empirical coaching, research and industrial collaboration. AITM has been running its two courses under the affiliation of IMI University Centre, Switzerland and Pur-banchal University, Nepal. Our existing 3 year HDHM course affiliated to IMI University Centre Switzerland will now be for 4 years and run as Bachelors in International Hotel and Tourism Management from this academic year 2014/2015. IMI has now acquired equivalency from TU and the new changes will be brought into the courses. Along with the intake, the new students are given LCCI training that will provide learning opportuni-ties to help them boost their confidence and personal development. Currently, there are

more than 400 students studying in AITM.

AITM offers placements to over 100 5-star rated hotels worldwide. Our IMI-2nd Batch students are undergoing their internship program at the Ritz Carlton Hotels in Qatar and

Malaysia.

Year 2014, Volume 3, Issue 3 | 3

Food and Drink Hospitality Exhibition 2014

The Food and Drinks Hospitality Expo 2014 was organized by House of Rajkarnicar at the Exhibition Hall in Bhrikuti Mandap from 18th to 20th September. The event was ex-clusively focused on food, beverage and hospitality in recognition of the tremendous growth in hospitality sector nationwide. The highlights of this exhibition included Ostrich Nepal Industry, Cocktail Reception, EVAN Party, EVAN Food Festival, Tuborg Beer Fes-tival, Invenio Wine Tasting Session, Lavazza Best Barista Contest, Monin Best Bartender Contest, Morde Master Baker Challenge and Ostrich Nepal Master Chef Challenge. There were numerous stalls from various representatives exhibiting and promoting a variety of food, wine, décor, hotel ameni-ties, etc. The official media partner for this ex-hibition was Food & Wine Magazine. Royal Stag, Red bull, Morde, Subha Shingal In-ternational Bhatbhateni Supermarket and Meenu Dizzu’s were the official sponsors of the event. The main attractions of this event were Hospi- tality Education Pavilion, Eva Nepal Pavilion and Organic Farmer’s Mart. This exhibition proved educational and informational for all major individuals associ-ated with the hospi- tality industry; from chefs, bakers, bartenders, baristas, hotel/restaurant

managers and F&B managers to procurement officers and general consumers.

Among the 40,000 who were expected to visit the exhibition, over 10,000 were from corporate sectos and investors in the hospitality industry. There was strong participation from major hospitality colleges to represent and promote their programs including Asian Institute of Technology & Management, NATHM, International School of Tourism & Hotel Management and more. Students of 6th semester volunteered to represent AITM at the exhibition. They witnessed a comparatively thinner flow of visitors during the three day long exhibition this year and felt that the promotional campaigns were weaker than that observed in the previous years. The lack of awareness about the ex-hibition amongst people probably accounted for the fewer crowd. However, the last

day of the event brought a great volume of people.

In conclusion, the event was a tremendous success and the exhibitors were able to col-lectively reflect the entire gamut of hospitality industry in one place. The event included everything related to the industry; including supplies and services for hotels, restau-rants, party palaces, bars, clubs, cafes, bakeries, event venues, canteens, caterers, su-permarkets, grocery stores, liquor stores, convenience stores, food and beverage indus-

tries and home kitchens.

Master Chef Challenge in the event

Year 2014, Volume 3, Issue 3 | 4

Faculty Meeting and Refreshment

AITM School of Hotel Management organized the faculty meeting and re-freshment program on 26th September, 2014 at the Pataleban Vineyard and Resort, Thankot. The event provided a wonderful opportunity for all faculty members to refresh and reorganize themselves both physically and mentally. The retreat to this wonderfully scenic destination away from the hustle and bustle in the cities and proved to much needed break for all. This was also a perfect time for all faculty members to interact with each other. The

Pataleban Vineyard Resort offered a scenic view of the mountains, and you could enjoy a leisurely stroll down the vineyard or indulge in some wine tasting if you wanted. All members thoroughly en-joyed the experience and captured many moments of togetherness. The Director of AITM-SHM, Mr. Basanta Joshi, was also present at the event alongside the joyful companionship of Mr. Kedar Silwal, Mrs. Pratima Shrestha, Ram Balami, Rupchandra Karki and other staff members. The refreshment pro-gram turned out to be full of surprises and was very enjoyable when the faculty members took turns to showcase their unique hidden talents. Mr. Sugam Tamrakar, F&B lecturer had everybody laughing their socks off at his many hilarious jokes. Similarly, Ram Balami gave a great dance performance for everybody to enjoy. To describe the program in short, it was a fun-filled program for everyone.

Similar programs need to be organized more frequently in the future.

AITM TREKKING

AITM Trekking was held on 19th October, 2014. The event was organized by AITM faculty members and staff. The trekking started from Lakuri Bhanjyang and ended in Panauti. The conditions were mildly overcast and the temperature just about per-fect. The route from Lakuri Bhanjyang to Panauti takes approximately 3 hours to complete. The path was through small villages, cattle, farming using bullocks, stream powered grinder, etc. There is a bridge to enter Kavre district from Lalitpur. The human population started getting denser and muddy path was replaced by pitch road which was not hike friendly. Panauti is a historical city found in Nepal, as it was originally a small state given by King Bhupatindra Malla as a dowry to his sister. We also visited a few prominent landmarks along the way, including the Indreswor Temple and Durbar Square in the town center. The location had a vari-ety of Buddhist and Hindu religious monuments, and is considered to be one of the area's most important medieval sites. The villages and towns are home to many Newar people and are composed of varying cultures and traditions. Visitors will often find colorful stones, petals and other items that are laid out on the pavement

to welcome everyone with great hospitality.

Year 2014, Volume 3, Issue 3 | 5

AITM also introduced the “Community Cooking” pro-gram for the local in the area. This has helped estab-lish good relationship between the college and local people. The women are taught to prepare delicious

dishes using recipes by our faculty members and staff.

The college has also been involved in humanitarian work for the community. A donation box has been ar-ranged to collect funds from students, faculty and other staff members towards helping the Orphanage

Corporate Social Responsibility is a form of corporate self-regulation integrated into a business model. As a part of its CSR, AITM has played an active role in the building of Satdobato Police Station together with various other institutions, companies and individuals. AITM donated a sum of One lakh rupees into the construction of a new building for the police station. The college also sponsored for tea/coffee and lunch boxes for the attendees

at the opening ceremony.

AITM School of Hotel Management CSR

AITM SHM Futsal 2014 AITM School of Hotel Management organized a Futsal Tournament for BHM students on 26th September, 2014. The purpose behind organizing this program was to develop a feeling of healthy competition between the students. It also presented a wonderful opportunity for students of both junior and senior year to get to know each other and socialize to-gether. There were a total of six teams that participated in this tourna-ment. 3 teams from BHM (PU) and 3 teams from HDHM (IMI) competed for the trophy. The winning team at this tournament was BHM (IMI) 2nd

semester section-B

Year 2014, Volume 3, Issue 3 | 6

Recipe

Egg Rolls

"This is an

easy to make food for lunch. Here's a

recipe so you can make your own.

INGREDIENTS:

Egg

Flour

Oil (2 tablespoon

Onion (slice)

Garlic (slice)

Tomatoes 4-5

Turmeric

Chili powder

Water .

Directions

Make a dough of water and flour . Heat

oil in tava. Make a chapatti. In a wok,

heat the left over oil. Fry onion, garlic,

tomatoes . Then add turmeric and chilly

powder. Stir it well. Then make a plain

omelet. Take the chapatti, layer it with

omelet. Roll it. Enjoy !

Sugar – amazing skin

care ingredient Sugar may get a bad rap in sweets, but it's

an excellent ingredient in skincare. Here

are three beauty benefits this sweet stuff

has to offer:

First, sugar is a natural humectants,

meaning it draws moisture from the en-

vironment into the skin. So when you

apply products with sugar or sugar de-

rivatives, they'll actually help hydrate

your skin and keep moisture within.

Secondly, sugar is a natural source of

glycolic acid, an alpha hydroxy

acid (AHA) that penetrates the skin and

breaks down the "glue" that bonds skin

cells, encouraging cell turnover and

generating fresher, younger-looking

skin.

Finally, sugar's small particles make an

excellent topical exfoliant, and are used

in a number of body scrubs to exfoliate

dead surface skin cells and reveal the

glowing, healthy-looking skin under-

Year 2014, Volume 3, Issue 3 | 7

Motivational Stories

The Elephant Rope

The Elephant Rope

As a man was passing some elephants, he suddenly stopped, confused by the fact that these huge creatures were being held by only a small rope tied to their front leg. No chains, no cages. It was obvious that the elephants could, at anytime, break away from their bonds but for some reason, they did not. As a man was passing the elephants, he suddenly stopped, confused by the fact that these huge creatures were being held by only a small rope tied to their front leg. No chains, no cages. The man was amazed. These animals could at any time break free from their bonds but because they believed

they couldn’t, they were stuck right where they were.

Like the elephants, how many of us go through life hanging onto a belief that we cannot

do something, simply because we failed at it once before?

Moral: We should never let fear of failure make us give up the struggle in life.

Advisory Board

Prof. Dr. Sriram Bhagat Mathe

Prof. Dr. Ram Manohor Shrestha

Prof. Dr. Sudarsan Rimal

Mr. Bhupadas Rajbhandari

Mr. Basanta P. Joshi

Co ordinator

Pratima Shrestha

Editors

Astha Bharijoo

Sajal Pradhan

Coeditor

Binita Gwachha.