Gajanan shirke

Gajanan Shirke, a hotel consultant, has years of extensive experience in the hospitality industry. His thirst for learning and
aspiration to become a multi-faceted expert in the hotel industry helped him rise from employment to becoming an
independent professional in the hospitality sector. Since his last assignment as General Manager at Kamat Hotels, he has
become a renowned hotel consultant with a proven track record of developing, training and growing some of the best-
known hotels, restaurants and fast-food joints in the Indian market. He was an appointed as an expert consultant for The
Eighth meeting of the Board of Studies for Hotel Management & Catering Technology. He is a visiting faculty at various Hotel
Management Colleges and has trained over a thousand hospitality professionals. He has completed numerous pre and post
opening hotel consultancies in India and overseas.
In order to spread his extensive knowledge to aspiring hotel professionals, Gajanan has penned a large number of books
spanning different segments of the hospitality industry. Starting from his first book ‘Bar Management and Operations’
published in 2010, he has written 23 books including Hospitality Management, Food and Beverage Management, Hotel
Engineering Management, Front Office Management, Hotel Housekeeping Management, The Cookery Trilogy: Advance
Cookery Theory, The Cookery Trilogy: Foundation of Cookery, The Cookery Trilogy: The Basic Cookery Book, Hotel Sales and
Marketing, Hospitality Industry Accounting & Fundamentals, Customer Interaction Excellence in Hospitality, History of
Indian Cuisine – Volume 1, History of Indian Cuisine – Volume 2, Hotel Owner’s Manual, Hotel Security & Prevention,
Training Manager’s Manual, Exceptional Service In Hospitality Six Sigma Way, etc
Link: https://www.gajananshirke.co.in

What makes a manager special is the bridge of intelligence
between the left and the right brain, the bridge between
Business and Art. The excellence essentials of management
covers modern management fundamental basic practices
and is an essential book for aspiring executives and
students.
Link:
https://www.shroffpublishers.com/books/9789352139156/
About the Book

Indian Hotel Classification System provides an accessible overview of the
Indian Hospitality Industry Classification System guidelines in detail as on
December 2018. Over the last few years, we have witnessed an increasing
interest from hotel operators in hotel star category certification. This book
aims to analyse the situation in your hotel. Based on a review of literature
and tourism laws as well as personal experience, your hotel classification
could be possible only after a standardization of minimum requirements and
criteria at a hotel level as described in this book.
Link:
About the Book

One Minute Front Desk Associate is a comprehensive textbook specially
designed to meet the needs of hotel front desk working professionals. It
explores the core concepts of front office operations and management, and
uses numerous examples to explain them. Front desk professionals of the
hospitality industry will find this book useful for its coverage of the key
concepts of front office day-to-day operations and management explained
through industry related examples, with its practice-oriented approach; the
book would also be useful to hospitality students.
Link:
About the Book

Children depend on parents for their upbringing. No one wants to see
children grow up with fear, anger or neglect. But no one is born knowing how
to care for children. Sometimes we make mistakes that hurt them. This book
will support parents to understand where they are going wrong. Your child is
your treasure, but parents are the role models. You can raise responsible
children to become good human beings filled with confidence and
independence by setting an example through your conduct rather than verbal
instructions.
Link:
About the Book

One Minute Food & Beverage Director provides a solid
foundation of food & beverage operations management,
concepts and techniques. It also covers the latest on
emerging trends and offers an integrated approach to
operations management. This book is a bible for newly
promoted food & beverage managers and chefs.
Link:
About the Book

This training manual is a guideline to train front-of-the-house
team to perform their duties towards members and fellow
workers with service ethics. This book provides you with the tools
and techniques to comfortably perform all assigned tasks and
helps to prepare you for potentially difficult situations by
providing you with the approved way of dealing with them.
Link:
About the Book

Operations management is important, challenging… and everywhere you
look, this book helps the Operations Head to learn, analyze and improve
business processes in services by learning how to increase productivity and
deliver higher quality standards. You can apply these skills to real-world
business challenges to become successful. This book is a skill set of
management focused on business process flows. It has a set of tools with
which you can understand and quantify the process from finished goods to
service.
Link:
About the Book

As we all know, guest-associate interactions have a heavy influence on the hospitality experience. Top-rate
guest satisfaction scores rely upon hiring high-quality associates. Training and development during
employment are evidently important as well, but much can be said about hiring the right person in the first
place. One Minute Recruitment Manager helps in presenting techniques that can be used to generate the best
possible applicant pools for open positions. It also helps you in crafting position description announcements
and provides guidelines to develop a sense of the company’s personality and culture. After recruitment
techniques, this book then focuses attention on selection tactics that can be used to identify and retain the
best candidate from within the applicant pool. It conveys the benefits of 360-degree interviewing, panel
interviewing, and multiple day interviewing. In other words, highly refined and well-orchestrated selection
processes makes the applicants want to work at your hotel, because such well-managed processes signal to
the applicant that the firm is well-managed in other facets of business operations as well.
Link:
About the Book

The secret of any successful hotel lies in its manager, pulling all the threads
together behind the scenes. If you can balance several tasks while keeping a smile
on your face, you may have the ability to work as a hotel general manager. This
book guides you on every function related to a hotel, from hotel cleanliness to
guest and employee safety. It offers guidelines to run a hotel smoothly while
handling problems with a patient and pleasant attitude to keep guests and
employees happy. This book will change the way you did your job; it will help hotel
managers make the final leap to success.
Link:
About the Book

This book makes six sigma and total quality management in hospitality accessible
to readers, nowadays six sigma is essential in hospitality business and more
intimate words of professional performance and personal accomplishment in
hospitality business. The book is comprehensive actionable description of the
methods and you will find comprehensive text addressing both the statistics of six
sigma and the improvement methodology A guide for six sigma initiatives,
selecting managing six sigma projects in hospitality and executing specific six sigma
tools and analysis procedures Step-by-step instructions for the Define-Measure-
Analyse-Improve-Control phase of six sigma process in hospitality.
Link:
About the Book

The book starts with first IHM semester syllabus section on cookery. It defines cooking process
where different ingredients and cooking methods are used to produce a composite taste. This
involves the use of technical knowledge. It also involves creativity in cooking and presenting the
dishes. Professional Kitchens, wherein topics like a brief introduction to the art of cooking, the
hierarchy and layout of kitchen departments, and how to plan a basic menu, are discussed. The
second part of the book encompasses Basic Food Production Operations, which entail a basic
introduction to vegetables, fruits, meats, seafood, cereals, pulses and techniques of cooking. The
author has written on bakery and pastry items, and principles of menu planning, kitchen
management in hotels which includes aspects like staffing, meal production, transportation and
kitchen planning and maintenance. This book is based on the curriculum of the Hotel
Management course. This text book aims to cover all important aspects and issues related to Food
& Beverage Production Management. This book is for Professionals, Students and Connoisseurs
who want to learn about the history and the art and science of cooking.
Link:
About the Book

This book has been updated to match the latest specifications at Advance Cookery. This essential
resource for the highest training levels includes international recipes, all specifically tailored for
the skilled craft student and chef. This book is also written and designed with the student reader
in mind, The contributions of the author’s experience brings a unique industry focus to the
content, ensuring the text is targeted specifically at the needs of trainee chefs and professionals
alike. This book is based on the curriculum of the Hotel Management course. This text book aims
to cover all important aspects and issues related to Food & Beverage Production Management.
This book is for Professionals, Students and Connoisseurs who want to learn about the history and
the art and science of cooking.
Link:
About the Book

This book has been written for entry level Chefs. This book is going to
support you through your training, and will serve as a recipe book and
reference source throughout your career.
Many recipes have been developed and updated, using modern
techniques and methods tested in real working kitchens. Others are
traditional, reliable favorites that have grown up with Practical Advance
Cookery Theory. This book is based on the curriculum of the Hotel
Management course. This text book aims to cover all important aspects
and issues related to Food & Beverage Production Management. This
book is for Professionals, Students and Connoisseurs who want to learn
about the history and the art and science of cooking.
Link:
About the Book

Now is the time to help the hotel industry owners and heads
to transform itself and embrace hotel operations and project
management as a strategic competence. Hotel Owners
Manual is for those who manage hotels and hotel projects,
including hotel project developers , hotel consultants, hotel
management company Heads, hotel owners hotel vendors
,hotel educational institutions and hotel asset managers. This
book explains the traditional approaches to opening and
running new hotels.
Link:
About the Book

Training Managers handbook strikes a balance between
research and real practices. It provides students with a
solid background in the fundamentals of training and
development such as needs assessment, transfer of
training, learning environment design, methods, and
evaluation.
Link:
shroffpublishers.com/books/9789352134762/
About the Book

Customers today have high expectations of products and services. Businesses need a top-notch customer
services system in place, and Customer Interaction Excellence in hospitality how to achieve just that.
In clear, practical language, this book explains how to develop and sustain a customer-service focus
within a company. Emphasizing both strategic and practical aspects of customer service, the author
explains how gaining customer commitment and motivating employees to deliver excellent service can
ensure successful results and satisfied customers.
This edition includes material on how online technology has affected customer service, illustrated with
examples. With clear diagrams and each chapter ending with an action checklist, Customer Interaction
Excellence in Hospitality is an up-to-date guide to maintaining quality customer service.
This much-needed book offers an authoritative introduction to strategic Customer Interaction Excellence
in Hospitality and presents a wealth of ideas for gaining the competitive edge in the hospitality care
arena. Step by step the authors show how real companies build and implement effective strategies. It
includes marketing approaches through a wide range of perspectives: With Customer Interaction
Excellence in Hospitality, students and future administrators will have a guide to the most successful
strategies and techniques, presented ready to apply by the most knowledgeable author.
Link:
About the Book

A security Head must have knowledge of risk and
personnel management, budgeting and finance, and a
host of other areas in order to be effective. This manual
provides experience based, proven practical methods for
preventing and resolving the challenges faced by today’s
hospitality practitioner
Link:
About the Book

The role of financial management in a hotel is crucial to its success.
This book aims to equips hospitality management students with
skills they need to take command of one of the most critical aspects
of managing in today's hospitality industry. It offers valuable
preparation for the progressively more complex and competitive
hospitality industry. This book teaches the basics of hospitality
accounting that every hotel manager needs to know in order to do
their job. Managers will also learn the definition of accounting and
how accounting helps managers to use financial information to
make good decisions.
Link:
About the Book

This book is for any Hotel sales managers, executives and hotel owners looking
to maximize team productivity through sales coaching. So sales team can
Conduct an effective deal/ pipeline review that and improves forecast accuracy
and uncovers new selling opportunities. Make the transition from high
performing salesperson to high performing sales manager.
I have observed over decade 90% salespeople (and managers) are not realizing
their fullest potential? What stands in the way to greater performance it is not
something they don’t have but something they don’t get consistently.
Link:
About the Book

Hotel Front Office management is a comprehensive book specially designed to meet the needs of
undergraduate degree, diploma or craft course students of hotel management and hospitality courses. It
explores the core concepts of front office operations and management and uses numerous examples,
photographs, owcharts, formats, and illustrations to explain them.
Book contents includes, The Hospitality Industry introduction, the classication and organization of hotels,
Front Office Operations- which explains front office organization, internal and external communication and
room tarif. The Guest cycle, which includes the stages of pre-arrival (reservation), arrival (registration), stay
(guest services), and departure (check out and settlements), is explained in detail. This book also includes
front Office accounting, night auditing, safety and security of guests, and computer applications in front
Office. Also covered are the key managerial concepts like yield management and forecasting to help generate
optimum revenue; evaluation of hotel performance; and preparation of budgets.
Students of hospitality management will nd this book useful for its coverage of the key concepts of front
Office operations and management explained through industry-related examples, formats, the book would
also be useful to front Office professionals.
Link:
About the Book

Hotel Engineering is a complete textbook designed for
students of hotel management. The book covers the basics
of engineering systems used in hospitality establishments.
Written in a student-friendly style, it explains various
design and engineering concepts with suitable examples
and exhibits. Due to its coverage of key concepts of
engineering in the context of the hospitality industry, the
book would also be useful for practicing hotel engineers.
Link:
About the Book

This book in written to explain Food Beverage Service & Production
skills, techniques, operation and management, is a practical hand book
for students of the IHMs, Food Craft Institutes and University Colleges
as well as trainees in hotels and restaurant bars who are undergoing
training to join as food and beverage employees managers in the food
and beverage service department in a hotel.
The book consists of basic skills and techniques of food and beverage
service and production. Keeping entry level students and employees in
mind language used in the book is very simple.
Link:
About the Book

I have wrote this book to describe one of the world’s most diverse cuisines,
characterized by its sophisticated and subtle use of the many spices, vegetables,
grains and fruits grown across India. The cuisine of each geographical region
includes a wide assortment of dishes and cooking techniques reflecting the varied
demographics of the ethnically diverse Indian states.
Cooking can be a wondrous adventure, especially with a thorough understanding of
the history and origins of food, a grasp of the cultures and environments involved,
and an appreciation for those who over the years have played key roles in its
development.
Becoming more familiar with indian cusisne words, and finding out the background
behind a food or an ingredient, ensures a well-prepared dish and adds to the
pleasure of serving it. For any cook, this authoritative and fascinating book is an
outstanding reference and cookbook companion.
Link:
About the Book

I have wrote this book to describe one of the world’s most diverse cuisines, characterized by
its sophisticated and subtle use of the many spices, vegetables, grains and fruits grown across
India. The cuisine of each geographical region includes a wide assortment of dishes and
cooking techniques reflecting the varied demographics of the ethnically diverse Indian states.
Cooking can be a wondrous adventure, especially with a thorough understanding of the history
and origins of food, a grasp of the cultures and environments involved, and an appreciation for
those who over the years have played key roles in its development.
Becoming more familiar with indian cusisne words, and finding out the background behind a
food or an ingredient, ensures a well-prepared dish and adds to the pleasure of serving it. For
any cook, this authoritative and fascinating book is an outstanding reference and cookbook
companion.
Link:
About the Book

To be a good cuisine chef, you must be open to exploring
for tips from unexpected places. You and your Staff must
be creative while meeting customer expectations in time-
sensitive situations. All the while, you must meet high
customer expectations while controlling costs. In this book
I have covered some great practices that I have seen used
by fine chefs over the years As a core team member.
Link:
https://www.amazon.in/One-Minute-Perfect-Cuisine-
Chef/dp/9352138511/ref=sr_1_1?dchild=1&keywords=One+Minute+Perfect+C
uisine+Chef&qid=1625986164&sr=8-1
About the Book

Gajanan shirke

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