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Redcarpet hotel management & culinary arts

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Redcarpet hotel management & culinary arts

  1. 1. Welcome to
  2. 2. Scope of Hospitality <ul><li>Hotels </li></ul><ul><li>Restaurants </li></ul><ul><li>Bakery, confectionery </li></ul><ul><li>Clubs </li></ul><ul><li>Bars </li></ul><ul><li>Catering </li></ul><ul><li>Aviation </li></ul><ul><li>Cruise liners </li></ul><ul><li>Tourism </li></ul><ul><li>Hospitals </li></ul><ul><li>Guest houses </li></ul><ul><li>Hostels </li></ul><ul><li>Off-shore rigs </li></ul><ul><li>Food processing </li></ul><ul><li>Event management </li></ul>
  3. 3. Hotel Operational Areas General Manager Front Office Food Production Personnel Cost Control House- keeping Food & Beverage Service Sales & Marketing Purchase
  4. 4. Opportunities FHRAI & HVS International Survey HCE Hospitality Compensation Exchange India Survey Pune India Place Existing Rooms Current Manpower Projected Additional Manpower 2013-14 Percent Increase Total 12,959 Pune 1,346 2,356 550% Place Existing Rooms Current Manpower Projected Additional Manpower 2013-14 Percent Increase Total 165,629 India 46,982 82,219 201%
  5. 5. Advantages <ul><li>Quick growth </li></ul><ul><li>Promotion on performance not seniority </li></ul><ul><li>Multi cultural exposure </li></ul><ul><li>Work across the globe </li></ul><ul><li>Varied and not monotonous </li></ul><ul><li>Opportunities for entrepreneurship </li></ul><ul><li>Has beaten the economic crisis </li></ul>
  6. 6. Unique Features of Hospitality Industry <ul><li>One in every 8 people employed in the world…. </li></ul><ul><li>Salary increase by over 40% in the past 2-3 years </li></ul><ul><li>The average age of a Unit General Manager has dropped from 40-45 years to 35-40 years </li></ul>
  7. 7. Traits for success <ul><li>Passion </li></ul><ul><li>Patience </li></ul><ul><li>Eye for detail </li></ul><ul><li>Team player </li></ul>
  8. 8. Hotel Education Choose the right academy <ul><ul><li>Philosophy </li></ul></ul><ul><ul><li>Directors / Promoters </li></ul></ul><ul><ul><li>Course content & structure </li></ul></ul><ul><ul><li>Faculty </li></ul></ul><ul><ul><li>Industry Exposure </li></ul></ul><ul><ul><li>Infrastructure </li></ul></ul>
  9. 9. Global Partnerships
  10. 10. UK Programs Hotel Management Year Hotel Management Study at 1 CTH Diploma Redcarpet Academy, Pune 2 CTH Advanced Diploma Redcarpet Academy, Pune 3 Degree UK, New Zealand, Australia, Singapore & Dubai
  11. 11. UK Programs Culinary Arts Year Culinary Arts Study at 1 C&G Diploma Redcarpet Academy, Pune 2 C&G Advanced Diploma Redcarpet Academy, Pune 3 Degree or Postgraduate diploma UK
  12. 12. Redcarpet Advantages Culinary Arts <ul><li>Specialization in culinary arts </li></ul><ul><li>State-of-the-art commercial equipment </li></ul><ul><li>Small batch size </li></ul><ul><li>Training in international cuisines </li></ul><ul><li>Workshops by professional international chefs </li></ul>
  13. 13. Added Advantages <ul><li>Year 1 & 2 internships arranged by Redcarpet Academy </li></ul><ul><li>Study, leave, work, join & study again </li></ul><ul><li>At the end of 2 nd year students can choose to study further or opt for placement </li></ul><ul><li>Third year in UK </li></ul><ul><li>Work part time while studying in third year </li></ul><ul><li>During third year, internship in UK </li></ul>
  14. 14. Fees Fees for Hotel Management include tuition, library usage & examination. Fees for Culinary Arts include ingredients used in practical training & examination. Fess for text books and uniforms will be extra: Hotel Management Rs 15,000/- & Culinary Arts – Rs 10,000/- Rs 1,15,000/- Rs 1,25,000/- 1 st August 2010 Onwards Rs 1,00,000/- Rs 1,10,000/- Till 31 st July 2010 Rs 90,000/- Rs 1,00,000/- Till 30 th June 2010 Culinary Arts Diploma & Advanced Diploma Hotel Management Diploma & Advanced Diploma Course Fees
  15. 15. On-campus facilities <ul><li>Culinary Studio </li></ul><ul><li>Training Kitchens </li></ul><ul><li>Bakery & Patisserie </li></ul><ul><li>Chocolaterie </li></ul><ul><li>Restaurant & Bar </li></ul><ul><li>Banquets </li></ul><ul><li>Guestroom </li></ul><ul><li>Housekeeping Lab </li></ul><ul><li>Front office </li></ul><ul><li>Web enabled IT lab </li></ul><ul><li>Library </li></ul>
  16. 16. Culinary Activities Demonstrations / Workshops / Competitions MCCIA Expat Week Cooking Competition Thai cuisine- Chef Piangjai Advanced bread making- Chef Benny Patisserie Demo – Chef Apple Lebanese cuisine- Chef Arora
  17. 17. Inn-Venue Hospitality Management
  18. 18. <ul><li>Not just cakes, a rainbow of foods </li></ul><ul><li>Winner of the Times Food Award 2007 & Burrp Award 2009 </li></ul>
  19. 19. <ul><li>Pune’s first stand-alone world cuisine restaurant </li></ul><ul><li>Winner of the Burrp Award 2009 </li></ul><ul><li>Exclusive off-premise banquets </li></ul>
  20. 20. Centralized food production facility Kitchen, bakery & patisserie
  21. 21. <ul><li>Four-star business boutique hotel </li></ul>
  22. 22. Thank You

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