Tuesday, June 7, 2016


Tourism & Hospitality The Government of India has set itself the mission of making India the skill capital of the world. Ministry of Skill Development has been tasked with the vision of creating a skilled India. It is aided in these initiatives by its functional arms – National Skill Development Agency (NSDA), National Skill Development Corporation (NSDC), National Skill Development Fund (NSDF) and 33 Sector Skill Councils (SSCs) as well as 187 training partners registered with NSDC.Tourism and Hospitality Sector Skill Council (THSC) is part of the same structure assigned with the task of skilling India in the Tourism and Hospitality sector. Tourism and Hospitality has been identified as one of the important sectors, which is going to generate significant employment opportunities for the skilled population of India. Making the job seekers employable in this sector in order to bridge the skill gap is the key objective of THSC.

Thursday, June 2, 2016

Join Indian Army as JCO - Catering after 1 Year Hotel Management

ADMISSIONS OPEN Junior Commissioned Officer Catering (Army Service Corps): RECRUITMENT OF JUNIOR COMMISSION OFFICER (CATERING) 1. General. The recruitment of Junior Commissioned Officer (Catering) is done once in a year. Look for information in leading National News Paper or in “Employment News”. 2. Eligibility. (a) Age - Must not be below 21years or over 27 years. (b) Educational Qualification. 10+2 with Diploma / Certificate Course of a duration of one year or more in Cookery / Hotel Management and Catering Technology from a recognized university / AICTE recognition is not mandatory. 3 Physical Standards. (a) Height - Minimum 166 Cms and above (b) Weight - Minimum 50 Kgs (c) Chest - Minimum 77 cm (Expansion minimum 5 Cms). 4. Recruitment Procedure. (a) Application. Application as per the proforma given in the advertisement should reach the concerned HQ Recruiting Zone/Regt Centre by post before the last date. HQ Recruiting Zone will issue call letter to candidates found eligible. Candidates should report to the respective HQ Recruiting Zone on the given date for initial screening. (b) Screening & Checking of Documents. This include checking of original education certificates, physical examination and medical examination. The successful candidates are put through a written examination. (c) Physical Fitness Test. Physical fitness test for recruitment of Junior Commission Officers (Catering) will be as applicable to Soldier General Duty Category. (d) Medical. All candidates passing physical fitness tests and physical Measurement will be put through medical examination. Only those candidates who are found fit will be issued with an admit card for appearing in written examination. (e) Written Examination. Written examination of selected candidates will be conducted at Headquarter Recruiting Zone. The following subjects will cover technical aspects of catering for testing the knowledge of candidates for recruits. Paper may be answered either in Hindi or in English :- (i) Cooking method. (ii) Food Preparation. (iii) Selection and storage of food. (iv) Hygiene and Sanitation of Cook House. (v) Personal hygiene. (vi) Safety measure of Liquified Petroleum Gas (LPG). (vii) Menu planning. (viii) Balanced diet for adult. (ix) Food colours, (x) Ingredients. (xi) Recipes of Indian, Chinese and Continental Dishes, (xii) Kitchen equipment and types of chullhas. (xiii) Flies and anti fly measures. (xiv) Tinned and dehydrated food stuffs. (xv) Bread making. The written exam will be two hours. The exam will comprise of one composite question paper of 100 marks. Minimum pass marks will be 40. 5. Interview. The candidates declared successful in above written exam and placed in the merit list will appear for interview at nominated regimental centre. Those who qualify in written exam and interview and finding place in the overall merit list will be selected for the post. 6. Final Selection. Final Selection will be done by a Board of Officers and selected candidates will be sent to Training Centre for Basic Military Training. For more details, Click here: http://www.joinindianarmy.nic.in Contact: Sopan Institute of Science, Technology & Management B-256, Malviya Nagar, Alwar-301001 (Raj) 08834099024, 09214056707 info@sistm.in

Monday, May 2, 2016

Friday, April 29, 2016

Thursday, April 28, 2016

Wednesday, April 27, 2016

मन की बात

मन की बात: क्वालिटी एजूकेशन पर क्या बोले पीएम http://hindi.oneindia.com/news/india/mann-ki-baat-pm-modi-focus-on-quality-education-378524.html?utm_content=buffer12b15&utm_medium=social&utm_source=twitter.com&utm_campaign=buffer via NMApp

Tuesday, April 26, 2016

Penfolds honoured as ‘World’s Most Admired Wine Brand’

Penfolds has been recognised as the ‘World’s Most Admired Wine Brand’ by Drinks International in their annual poll, following a successful year of honours. Almost 200 international industry experts including buyers, sommeliers, wine writers, Masters of Wine, industry experts and wine critics took part in the poll which pits wine brands from all global regions, styles and qualities against each other. Peter Gago, Chief Winemaker, Penfolds exclaimed, “All at Penfolds are so chuffed with this global recognition – from those working in our vineyards and wineries, on our bottling lines, back-of-house in logistics, procurement and marketing, to our talented sales teams around the world who are at the coal-face selling our whites, reds and fortifieds. After 172 years in the wine business we’re still hungry, still excited and still eager to make better wine and champion new followers.” Drinks International’s acknowledgement builds on Penfolds evolving global recognition, including the 'Winery of the Year' award presented to Penfolds for the 25th year in a row by Wine & Spirits magazine in late 2015 – a world first. Last year Penfolds also received the outstanding honour for 1971 Grange, which was named the world’s best wine from the 1970’s by FINE magazine. Recognition continued in 2015 with Penfolds award for the International White Winemaker of the Year, by the International Wine Challenge. Source:http://www.hospitalitybizindia.com/detailNews.aspx?sid=24&aid=23678