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INTRODUCTION

Banarsidas Chandiwala Institute of Hotel Management and Catering Technology, New Delhi, is a young and
progressive Hotel Management College and prominent among the best colleges in the country. BCIHMCT,
New Delhi is the first & only Hotel Management Institute established under Guru Gobind Singh Indraprastha
University, Delhi awarding a Four Year Degree in Hotel Management & Catering Technology which is NAAC
A accredited and approved by AICTE, Ministry of HRD, Govt. of India.

The Institute is run under the aegis of noted philanthropic society, Shri Banarsidas Chandiwala Sewa Smarak
Trust Society, which counts Education, Health and Sports among its primary functions.

Within a short span of 18 years the Institute has made its presence felt in the Industry & it has created a niche
for itself as a source of competent Managerial and Technical Manpower for the Hotel Industry. This is a result
of rigorous and focused training inputs given by the dedicated faculties. BCIHMCT combines an unwavering
commitment to distinguished & innovative teaching with extraordinary access to Academic & Pre-Professional
opportunities. Teaching and Research are the two primary activities through which we fulfill our mission &
objective.

Hospitality Ensemble is an initiative by the Institute which has been duly supported by the Industry, Institutions
and Hospitality Organizations without which the event would not have been possible. Chandiwala Hospitality
Ensemble 2017 provides an opportunity to budding hoteliers to sharpen their skills acquired at the Institute.
This competition gives an opportunity to young Hotel Management Students to show their talent at National
level and reach heights of creativity & innovations.

Objective

To provide an opportunity to the aspiring Hotel Management Professional by giving them a platform to
demonstrate their knowledge, skill and talent leading to enhance learning from each others experience and
expertise.

Great minds discuss ideas; Average minds discuss events; Small minds discuss people.
-Eleanor Roosevelt
Dear Sir/ Madam

We feel proud in unveiling another exciting Chandiwala Hospitality Ensemble 2017 at Banarsidas Chandiwala
Institute of Hotel Management & Catering Technology, New Delhi, as it gets ready to welcome you in its own
inimitable style.
It gives me immense pleasure in forwarding this brochure to you. The brochure gives details of
CHANDIWALA HOSPITALITY ENSEMBLE-2017, which is scheduled to be held during the period 11th to
13th October, 2017.
The event which was started 15 years back has reached up to the new heights with great deal of conviction and
concerted efforts from the team BCIHMCT. This event has created a niche for itself as one of the prominent
competition of Hospitality Education Sector. The faith that Hotel Management Institutes have displayed in us,
along with the support from Hospitality Organizations & Associations have contributed a great deal to the
success and popularity of this event. Eighteen years into being, the Institute has continuously focused on its
mission of enabling higher professional education by promoting interaction with other Hospitality Institutions
with a view to enhancing Skills and Creativity. Thus to fulfill this objective BCIMHCT has continued to
organize this event at the National Level providing opportunities to students to enhance their creativity and
capacities for critical thinking along with Planning and Organizing Skills, essential for the Hospitality World.
I feel pleasure in keeping you informed that this event has constantly been gaining in stature. During past year
in all 35 teams with 300 participants from different parts of the Country and beyond took part in this mega
event. Culinary, Hotel Design, Bar Challenge, Flower Arrangement and Quiz Competitions along with the
presence of National and International Participants showing their Skills and Eventful evening with Theme
Dinner in an elegant and well decorated environment are the main features of the coming event.
Our aim is to provide an appropriate platform to the budding Hospitality Executives, not only to display their
Skills but also to have an opportunity to refine and enrich the same & share their experiences of Creativity &
Innovations with others.
National and International Hotel Chains, Industry, Colleges & Organizations have shown keen interest in the
competitions. The past thirteen editions of the event have enabled us to form lasting relationship with
Hospitality Professionals, which transcend borders of time and distance. This places an additional responsibility
on us to ensure that quality is not compromised at any cost which requires maximum exposure for the students.
Seeing the growth potential of Hospitality & Tourism Sector, this competition has assumed even greater
importance. It becomes the responsibility of Hotel Management Institutes to empower their students with the
knowledge required to excel in the rapidly changing environment. This event aims at honing the Culinary &
Hospitality Skills and Understanding of the hospitality business to the students, as this being the need of the
day.
We request and sincerely look forward for ensuring participation from your esteemed Institute and invite you to
experience the best & make the most of it. This will add immeasurably to the success of this event.
We will be highly obliged and would appreciate your support for Chandiwala Hospitality Ensemble 2017.
Yours Sincerely

Dr. Bhupesh Kumar,


Director
SCHEDULE OF EVENTS

Chandiwala Hospitality Ensemble 2017 (11th, 12th and 13th October)

11/10/17
OPENING CEREMONY 0900 HRS - 1000 HRS

R-PURE REGIONAL INDIA CULINARY CONTEST 2017 1030 HRS - 1330 HRS
Starter, Main Course (1 Chicken dish, 1 veg. dry preparation, 1 veg. gravy/Dal preparation)
along With 1 rice and 1 bread accompaniments and dessert as per the regional specialty.

ZONE BARWIZARD BAR CHALLENGE 2017 1100 HRS ONWARDS


Cocktail mixing and bartending Competition

CHANDIWALA 45 MINUTES FUTURE CHEF CONTEST 2017 1400 HRS ONWARDS


(Only for school Students) Individual participant.(VIII-XII Class)
Prepare one mocktail & present one prepared dish with its recipe

12/10/17
BARBEQUE COOKING COMPETITION 2017 0900 HRS ONWARDS
Participants need to prepare any two dishes of their choices
by their creative thought and innovation on sigdi.

MAKE IN INDIA BUSINESS STARTUP COMPETITION 2017 1000 HRS ONWARDS


The teams will have to think of an innovative idea which has the potential to create
the next big Hospitality product or service enterprise.

CHANDIWALA DRESS THE CAKE IN 90 MINUTES CHALLENGE 2017 1400 HRS ONWARDS
Individual Participant will be provided with Chocolate or plain sponge sheet and Whip
topping cream. They need to dress the cake in 90 minutes.

IHG ROLE PLAY MANAGE THE DAMAGE CONTEST 2017 1400 HRS ONWARDS
Each individual in the group will be nominated as one of the HODs of the Hotel to
present the solution to the crisis/Situation given to them.

13/10/17
INTERNATIONAL CULINARY CHALLENGE 2017 0900 HRS - 1200 HRS
This category includes a three course menu consisting of appetizer, Main Course
(With one starch based, 1 veg based accompaniment) and dessert.

TAJ HOSPITALITY BRAIN TWISTER 2017 1000 HRS ONWARDS


Quiz Competition ON HOSPITALITY AND TOURISM.

CHANDIWALA FLORAL DECORATION & TOWEL ORIGAMI 1000 HRS - 1230 HRS
COMPETITION 2017
All arrangements of flower and Towel folding must conform to a particular theme, chosen by the participant.

CHANDIWALA FRUIT & VEGETABLE CARVING 2017 1100 HRS - 1400HRS


Participants are required to make One Vegetable and One Fruit Carving of their choice.

CLOSING CEREMONY & AWARD DISTRIBUTION 1600 HRS ONWARDS


Day One 11/10/2017

R-PURE REGIONAL INDIA CULINARY CONTEST


Participants: 4 Time allotted: 3 Hrs 1030 HRS-1330 HRS
(2 for Food preparation & 2 for dcor)
India is a vast country. Within its borders are all kinds of landscapes and a wide range of climates with
vibrant mix of cultures. India being a multi-faceted country has variety of colours symbolising cultural
differences, food, festivals, languages, outfits and so on. The delicious Indian recipes as rich and diverse as
its civilisation have been passed on through generations purely by word of mouth. The range varies from
region to region, right from the taste, colour and texture to the appearance. Each little corner of the country
has a specialty of its own. The common thread that runs through most Indian food though, is the use of
numerous spices to create flavor and aroma.
Indians take their food very seriously. Cooking is considered an art which mothers usually begin to teach
their daughters and pass down family recipes by show-and-tell, fairly young in life. Mealtimes are
important occasions for family to get together. Most meals comprise of several dishes ranging from staples
like rice and breads to meat and vegetables and rounded off with a dessert.
R-pure the name itself reflects the philosophy and the foundation stone on which it has been built. As a
proprietary of Mr. Rajeev Gulati established in 2008 July is expected potentially to be a company in the
long term and dealing in agro products primarily in spices both whole and ground as single and blended.
Wheat products like Vermicelli long, short cut, and roasted, Pasta in different shapes. Vegetable products
like Ketchup and continental sauces, Ready cooking pastes, Ready to Eat precooked food and many to
follow thereafter.
This category requires participants to prepare a Menu Comprising of Starter, Main Course (one chicken
dish, one veg. dry preparation, one veg. gravy/dal preparation) followed by one rice and one bread
accompaniments and dessert as per the regional specialty. They have to create a theme on their respective
presentation table of the focused region. 2 participants who are not in food preparation can create the theme
and dcor.
Participants can bring their own regional spices and special equipment required.

Event Coordinator: Shakesh Singh (09891006093)


ZONE BARWIZARD BAR CHALLENGE
Participant: 1 1100 HRS ONWARDS
Flow and Guidelines for the Cocktail Competition
11th October, 2017 (10:30 A.M)
One participant from each Institute.
All participants will pick up a draw to determine their position of participation.
All participants will be briefed regarding the flow of event and the competition.
11th October, 2017 (11:00 A.M)
Bar is setup with all ingredients. (Participants are required to bring their own glassware and
accessories).
At preparation area, arrangements are made for the participants to prepare garnishes/rimmed glass
etc.
All participants come in a batch of 10 for the round where they have to prepare 2 cocktails of their
choice one classic and one innovative.
For the classic / Innovative cocktails the participants need to prepare the drink with the available
Ingredients. (Participants can bring maximum three ingredients with them to make their Cocktails.)
Each participant will get a total of 10 minutes to prepare two cocktails (Classic/Innovative
excluding mise en place time) exceeding which would attract negative marking.
After participants have prepared and presented their both the cocktails they will be judged on the
basis of both the cocktails put together and not individually.
List of Ingredients
Alcoholic Ingredients: Gin, Rum, Whisky, Vodka, Tequila, Kahlua, Cointreau and Vermouth.
Juices : Orange, Pineapple, Apple, Cranberry, Tomato and Mango
Fresh Ingredients: Lemon, Mint Leaves, Sweet Lime, Oranges, Pineapple, Apple, Cherries, Curry
Leaves, Cucumber, Green Chilli, Coriander Leaves. Ginger, Dried Spices (Cinnamon, Cardamom,
Cloves, Peppercorn, Nutmeg, and Anise), Tamarind, Egg, Salt, and Sugar.
Zone Syrup & Crushes: Mint Mojito, Peach, Green Apple, Blue Curacao, Kiwi, Passion Fruit,
Grenadine, Coconut Milk, Kiwi Crush and Strawberry Crush.
Soft Beverages: Soda, Cola, Lemonade, Tonic Water, and Ice.

Event Coordinator: Mr. Sujeet Kapur (09999967440)


CHANDIWALA 45 MINUTES FUTURE CHEF CONTEST
Participants: 1 Time allocated: 45 Minutes 1400 HRS ONWARDS
Cooking is a perfect occasion for the kids if they love to experiment with food. In order to avoid accidents
that might happen in your kitchen, go for some no-flame recipes by showing your creativity and
innovation. Fireless cooking is still in the process of development it is very useful when child is camping
with his friends, participating in a competition or is in a situation where he cannot do elaborate cooking.

Competitors will be given 45 minutes to set up the display and present the dish on site. Preparation
will be done on the display table.
Participant must prepare one vegetarian dish and one mocktail, one platter for display and one for
the judges to taste.
All competitors must bring their own ingredients, prepared dish and present in a free form manner
with suitable table display.
Dishes should be brought precooked assembling and presentation will be done on presentation area.
Induction plates and Microwave oven would be available for use.
All the required materials will have to be brought by the participants along with the plate for
presentation.
Cutlery, heating equipment for the dishes will be provided by the Institute.
The evaluation will be based on the taste of the dish, creativity, nutritional level, cleanliness and
presentation.
Any other logistic support required need to be informed in advance.
Recipe required to be display (2 printed copies).

Event Coordinator: Suprabhat Banerjee (09953080968)


Day Two 12/10/2017

BARBEQUE COOKING COMPETITION


Participants: 2 Time allocated: 1 Hrs. 30 Min. 0900 HRS ONWARDS
"Grilling is popular around the globe: People of all continents enjoy grilled food or barbequed food.
Barbeque is the fun and passion for many foodies. Barbecuing is done slowly over low, open fire and the
food is flavors the food by the smoking process, whereas grilling, a related process, is generally done
quickly over moderate-to-high direct heat that produces little smoke.

Guidelines for Participants


No pre-seasoning or pre-cooking of the meat is allowed until it has been inspected and approved.
Only sigdi (barbeque) will be provided with wood coal, skewers of medium size will be provided if
needed. The participant has to do their own set up like igniting of coal etc. It is advised to bring
your own skewer as per your requirement.
No gas or electric cooking equipment will be allowed.
Participants need to prepare any two dishes of their choices by their creative thought and
innovation.
Time allocated for cooking will be 1 hour only and no pre- marinated ingredients will be allowed
but pre-cut meat items can be brought.
45 minutes will be given for setting and mise-en- place/marination.
The basic kitchen utensils can be provided like bowls, ladle etc.
Judgement of participants by Expert Chefs will be done at the preparation area only.
Event Coordinator: Manish Malhotra (09899792025)
MAKE IN INDIA BUSINESS STARTUP COMPETITION
Participants: 2 1000 HRS ONWARDS
Business plan competitions are great platforms for social entrepreneurs to pitch their startup to investors
and partners, share their story with the world, raise some cash and get valuable feedback on their business.
The objective of any business plan competition is to encourage students entrepreneurs and support growth
of jobs. The Make in India initiative was launched by Prime Minister in September 2014 as part of a wider
set of nation-building initiatives.
To start you need a strategy that inspires, empowers and enables in equal measure. Make in India needed a
different kind of campaign: instead of the typical statistics-laden newspaper advertisements, this exercise
required messaging that was informative, well-packaged and most importantly, credible. It had to (a)
inspire confidence in Indias capabilities amongst potential partners abroad, the Indian business
community and citizens at large; (b) provide a framework for a vast amount of technical information (c)
reach out to a vast local and global audience via social media and constantly keep them updated about
opportunities, reforms, etc.
The Start Up India Competition will be for students from Hotel Management colleges who have a dream to
create something new, aspire to make a difference and contribute to Indias success towards becoming an
innovator in Hospitality field. The teams will have to think of an innovative idea which has the potential to
create the next big Hospitality product or service enterprise. The team will have to submit a project report,
followed by a presentation to a panel of Industry experts and Entrepreneurs, who can take up the idea to
next level by supporting the ideas.

All plans must involve a business idea that is original and based on the independent thinking of the
applicants.
It should be based on Make in India products project.
The plan cannot have won any awards in the previous competitions.
Event Coordinator: Mr. Indrajit Chaudhury (09958639944)
CHANDIWALA DRESS THE CAKE IN 90 MINUTES CHALLENGE
Participants: 1 Time allocated: 90 Minutes 1400 HRS ONWARDS
Decorating a cake usually involves covering it with some form of icing and then using decorative sugar,
candy, chocolate or icing decorations to embellish the cake. But it can also be as simple as sprinkling a fine
coat of icing sugar or drizzling a glossy blanket of glaze over the top of a cake. Icing decorations can be
made by either piping icing flowers and decorative borders or by molding sugar paste, fondant
or marzipan flowers and figures.
This has become a form of unique artistry. A person's imagination can create anything. Depending on the
materials used the finished exhibit must present a good impression based on aesthetic and ethical
principles.
Competitors have 90 minutes to decorate 1 finished sponge cake (i.e. chocolate or Plain), Sponge sheet will
be provided by the college. All decorating ingredients must be edible and mixed at the spot of competition.
The finished cake should be either round (maximum diameter of 15 inches) or square (maximum
dimension should be 15x15 inches) and height not more than 2 feet.
Participant need to bring their own Cake Stand, Icing Equipment and Decorative Ingredients as per their
theme, Fondant dough can be used but readymade sheets are not allowed.
Individual Participant will be provided with Chocolate or plain sponge sheet and Whip topping cream.
They need to dress the cake in 90 minutes.
Event Coordinator: Tom Thomas (07838036090)

IHG ROLE PLAY MANAGE THE DAMAGE CHALLENGE


Participant:1 1400 HRS ONWARDS
IHG-Manage the Damage Contest would like to provide you with the opportunity to present upcoming
Leaders. The core purpose of the contest is to create Guest satisfaction and want you to ensure that the
leaders understand management competencies. Especially you have to focus on the following
competencies:
Teamwork
Think Ahead
Lead & Ahead
Guidelines for Participant
This is an individual activity which you must do by your own. One participant per college will be allowed.
A group of 6-7 participants from various colleges will be formed by a lottery system
The theme /topics will be shared with each group 15 minutes prior to start of their presentation.
For Role play each individual in the group will be nominated as one of the HODs of the Hotel to present the
solution to the crisis/Situation given to them. The participants will have an interactive session wherein they
will present their ideas to the group ( as in Hotel meeting) and will be assessed on the same
Each group will be given 30 minutes to find the solution to the issue/situation and consolidate the discussion
The judgment for the contest will be done on the basis of the group dynamics & participation in discussion.
Decision of the assessor/s will be final.
Coordinator: Mr. Alok Aswal (09873600802)
Day Three 13/10/2017

TAJ HOSPITALITY BRAIN TWISTER


Participants: 2 1000 HRS ONWARDS
Guidelines for Participants
Each institute can nominate only one team for the competition.
Each team should comprise of two participants.
The quiz will be based on Hospitality Concepts, General Knowledge & I.Q.
The preliminary round of quiz will be a written test through which 8 teams will be selected for the
semi-final round and final round thereof.

DETAILS OF THE QUIZ


FIRST ROUND (preliminary written round)
All teams are to report on time. Absence to report on time may even lead to disqualification. The
two members of each team will be appearing for a 30 minutes multiple choice written tests of 60
questions.
Each correct answer will be awarded 2 points and negative 1 will be given for every wrong one.
In case of a tie between two members, the time taken for the completion of the test will be taken up
as the selection criteria.
At the end of this round, 8 teams will be short listed.
SEMI-FINAL & FINAL ROUNDS
The Semi-Final Round will comprise of total of three rounds. Mix Bag, Visual and Rapid Fire
Round.
Through this Four Teams will be short listed for the Final Round.
The Final Round will comprise of Five Rounds i.e. Mix Bag, Visual, Sensory, Rapid Fire and Link
Round.
VISUAL ROUND
This round would have two cycles and would contain clipping/picture shown and the correct
answer will get 10 marks.
The time allotted to answer is 10 seconds.
These questions will not be passed.
RAPID FIRE
Each team will get 60 seconds to answer a maximum of 15 questions.
The time starts once the first question is asked. The next question will not be asked until the team
answers or says 'Pass'.
Every right answer will fetch 10 points and every incorrect answer will lead to (-5) points.
LINK ROUND (FOR FINALE)
This round would have two cycles and would contain various clues which need to be deciphered to
reach the correct answer. 10 marks will be awarded for correct link.
The time allotted to answer is 10 seconds.
These questions will not be passed.
SENSORY ROUND (FOR FINALE)
This round will judge the teams sensory skills through sight, smell and taste.
MIXED BAG ROUND
Details of this round shall be announced during the event.

Event Coordinator: Sarah Hussain Faisal (09873098656)


*Sequence and nature of rounds may be changed without any prior notification.
INTERNATIONAL CULINARY CHALLENGE 2017
Participants: 2 Time allocated: 3 Hrs 0900 HRS- 1200 HRS
This category Includes a Three course menu consisting of appetizer, Main Course (With one starch
based, 1 vegetable based accompaniment) and dessert.
The team events are designed to test cooperative, gastronomic and artistic skills. The practical cookery
events test gastronomic and timing skills. At the international competition, chefs are required to present a
three course menu that's emblematic of Italy. Dishes will wow judges with their taste, creativity and
presentation. International cooking relies on fresh, pure and natural ingredients - its about applying the
best method of preparation, use of ingredients and above all PASSION to showcase food at its best!
This category includes a Three course menu consisting of one Appetizer, one Main Course (With one
starch based; one vegetable based accompaniment) and one Dessert.

Event Coordinator: Sumit Pant (09871410909)

CHANDIWALA FLORAL DECORATION & TOWEL ORIGAMI CONTEST


Participants: 2 Time allocated: 2 Hrs 30 Minutes 1000 HRS- 1230 HRS
Flower decoration is the ability to create a variety of floral designs or permanent arrangements from cut
flowers, foliages, herbs, ornamental grasses, and other plant materials, whereas Towel Folding, an art
popularized by Carnival Cruise Lines, is based on Japanese origami. This event is an effort to motivate the
Housekeeping professionals by giving them the platform to showcase and promote this art of arranging
flowers and towel sculpting.
Guidelines for Participant
All arrangements of flower and Towel folding must conform to a particular theme, chosen by the
participant.
Each arrangement should have a title or a caption. All participants should be able to justify the
appropriateness of the title through their creations.
Time given to each participant for making the flower and towel arrangement is 2 hrs 15 minutes; in
addition to this 15 minutes will be given for cleaning, winding up and set-up.
Use of dried flowers and artificial flowers is prohibited.
No part or props for the flower arrangement can be prepared in advance. No preliminary work may
be done for towel origami, before the competition.
Each arrangement would be evaluated on the following criteria - visual appeal, theme, harmony,
complexity, creativity and precision.
Decision of the Judges will be final.
Flowers, greens or any relevant material concerned with the competition have to be arranged by the
student themselves.
Event Coordinator: Ms. Gagan Soni (09953492549)
CHANDIWALA FRUIT & VEGETABLE CARVING
Participant: 1 Time allocated: 3 Hrs. 1100 HRS- 1400 HRS
This category is designed to promote the need and emphasis on the expertise on the dying art of carving. In
order to provide a platform for best of the talents, participants are required to make One Vegetable and
One Fruit Carving of their choice.
The Raw Material for the same has to be borne by the team themselves. All pieces are to be made of
entirely edible food. No plastic supports in frames. Judging will be based on a matrix that will consist of:
General Presentation Sensibility of Presentation
Artistic Ability of Contestant Precision of Cutting and Trimming
Balance Use of Varied Techniques
Colors
Event Coordinator: Uttam Kumar Singh (09999969960)

JUDGEMENT PARAMETERS ONLY FOR CULINARY COMPETITIONS


PARAMETER MARKS PARAMETER MARKS
Effective use of ingredients from the basket 10 Taste/ Colour/ Texture 10
Accompaniments, Authenticity, Creativity & Innovation 10 Written Recipe 10
Portion size & Nutritional Balance 10 Wastage and cleanliness 10
INFORMATION FOR INSTITUTES
Members of Team: Institutes can nominate maximum 7 participants (strictly). It is suggested that minimum 4
participants may be nominated. One Faculty per Institute can accompany the team members. We are limiting the
participation to 30 Institutes, so an early registration for the participation will be highly appreciated.
Participation Fee: A participation fee of Rs. 4000 per Institute will be charged. The fee has to be paid through
Demand draft in favour of BCIHMCT payable in Delhi, accompanying the enclosed registration form.
All the Teams who need to avail Boarding and lodging facilities need to pay Rs 8000 (Inclusive of Registration
amount of Rs. 4000).
No pick-up and Drop Facilities available.
General Guideline:
1. All teams are required to carry their own set of uniforms (without logos) and kitchen tool kits.
2. All participants must ensure that they reach the venues at least 30 minutes prior to the time of
commencement of the competition.
3. Participants are required to wear sponsored material such as caps, aprons etc., if provided.
4. Recipe writing has to be done within the stipulated time period. Remember presentation of recipe is a must
at the time of dish presentation.
5. Use of ingredients other than those issued will lead to disqualification.
6. Participant for culinary competition should display 2 portions of each course as follows: one for public
viewing and critique and one for tasting by the judges. The judging panel will consist of Chefs and experts
from the Industry.
7. All participants are required to maintain cordial relations with other participants. Any participant found
misbehaving or instigating other participants, will lead to disqualification of his /her team.
8. All participants must carry their Institute identity card with them at all times during the competition and
show them to the event supervisor whenever demanded.
9. Basket for the competition will be allotted through a lucky draw in the presence of participants. No teams
can make a choice or exchange their baskets.
10. Teams are allowed to use Props along with their own crockery for the presentation of the final products. The
presentation should not in any way promote their Institute, which is for unbiased judgment. Though the
organizers will take reasonable care, they will not be responsible for any loss or damage of the presentation
material.
11. Participation Fees once paid is not refundable.
12. The organizers reserves the right to publish or use the recipes prepared at the competition without seeking
any approval for the same from the teams.
13. All the participants must leave their working area clean after the preparation is over.
14. The decision of the Judges will be final and no queries in this regard will be entertained.
15. No grace time will be given to the teams after the stipulated time period is over. In case a team is unable to
present the menu on time it will lead to disqualification.
16. Outstation teams are advised to reach the venue a day in advance to be well prepared for the competition.
17. All the Teams are requested to attend the Award Ceremony. The results for all categories will be declared
during the Award Ceremony (13st October, 2017)
18. All the Teams are requested to clearly mention their names in the Registration form.
19. The accommodation arrangements will be exclusively provided on the First come First serve basis. The
confirmation for participation is accepted through e-mail as well as in the Format of Registration Form with
the registration fee payable by DD/cash.
20. All Teams are requested to attend the briefing of events at 4:00 P.M on 10th October at the auditorium.
Photocopies of the Registration form can also be used. For further information contact:
Mr. Prem Ram (H.O.D. Food Production & Event Coordinator) E-mail: prem@bcihmct.ac.in
Mobile No. 9999210924, WLL: (011)49020311, Telefax: (011)49020320.
Mr. Ranojit Kundu (H.O.D. Patisserie & Dy. Event Coordinator) E-mail: kundu@bcihmct.ac.in,
Mobile No. 9213489864, WLL: (011)49020312, Telefax: (011)49020320
Chandiwala Hospitality Ensemble A Learning Adventure
Tell me and I forget, teach me and I may remember, involve me and I learn
-Benjamin Franklin

The fundamentals of the Hotel Industry are attained by the people who have committed valuable time-and-effort
and through their passion ensure that highest standards are attained.

Since its inception in 2001, this Ensemble has come a long way and evolved as the Mega Event of Hospitality
Education Sector. Various colleges under University, Council and Technical Board from all over India and
beyond, running various Undergraduate Hospitality Programs gather for this event to compete and learn during
this event. This is the only affair of such magnitude in the Country's Hospitality Education Sector.

With an objective to provide an appropriate forum to the budding hoteliers so as to display their potential and
also have an opportunity to refine & enrich the same, Chandiwala Hospitality Ensemble (CHE) is the countrys
most prestigious International Competition dedicated to the promotion of Hospitality Education. With a strong
support from Industry, it is an ultimate arena for hundreds of hospitality aspirants from around the world to
display their knowledge-skill amalgamation and get accredited by a panel of internationally acclaimed industry
representatives.

BCIHMCT marked start of this event with total of 7 teams competing in 3 Cookery and a Quiz contest in 2001
at the institutes campus. In 2002, the event heightened with Nestle being the solo sponsor having 17 teams
competing for 4 Culinary Contests and a Brain Twister Competition. In 2003, 4 events got incorporated with
support from sponsors like MDH, Nestle, ASA and RANS. It was in the year 2004, when Bar Challenge was
added to the existing competitions for 28 participating teams, making a total of 8 events sponsored by The
Butler, USB, City & Guilds, Equal, Calpro, California Prunes, Remington, Nutrela and Cremica as associate
sponsor along with previous years sponsors. The Ensemble reached to its full capacity of 35 teams in 2005
which has remained the same ever since. A new event Check-In Check-Out (related to Front Office
department) got an entry into the range of Competitions, this year. The new addition of sponsors like Staeta,
Real, Remington, Relief Equipment, Haldirams, SK, Agnesh Pasta, Olicoop, Vegit and SUSTA gave a new
dimension to the event. To maintain standards and quality during the ensemble, the institute limits the
participating teams to 35. The year 2009 had the highest number of events so far, concluding it to a number of
18. Hospitality Biz came up as our Media Partners for the first time. In 2010, MDH launched their new brand
RPure during this ensemble and Cremica became one of our sponsors. Intercontinental Hotel Group joined
hands with Chandiwala Hospitality Ensemble, a grand learning playground for aspiring hoteliers, in 2011.

Every year the Valedictory function embarks a new theme for dinner and the entire event is managed by the
students under the guidance of the faculty at BCIHMCT. Some of the theme dinners hosted by BCIHMCT are
Dawat-e-Dilli, Jeemanwar Flavours of Rajasthan, Colors of India, Common Wealth Games 2010, Foods
along the Grand Trunk Road, Agnihom - The food for the Soul, Dakshin Bharat, Garbi Gujarat, Bengali
Cuisine, Foods during the era of 1857 Revolt, Punjabi Cuisine and Food Saga through the Ages

The Institute has evolved and has enlightened hundreds of hospitality under-graduates who go back with a new
experience and a little more wisdom, after interacting with the Hotel Industry Professionals, representing as
Judges at various junctures at the 3-day expedition. The support extended by Indian Culinary Forum has
boosted the morale of the participating institutions to a great extent.

The 15th Chandiwala Hospitality Ensemble on October 7, 2015 was inaugurated on October 19, 2016 at the
Institute auditorium. Mr. Ranjan Banerjee, General Manager of Crowne Plaza Today New Delhi Okhla, Mr.
R.K. Bhandari, (then Principal-BCIHMCT), Dr. Sushma Gupta, Director General, Shri Banarsidas Chandiwala
Sewa Smarak Trust Society, Mr. Rishabh Tandon, Human Resource Manager, Crowne Plaza Today New Delhi
Okhla, Mr. Pradeep Gupta, Dy. Director, BCIHMCT and Chef Prem Ram, CHE Event Coordinator and Joint
Secretary Indian Culinary Forum, declared the event open with Lamp Lighting Ceremony followed by Ganesh
Vandana.

Mr. Ranjan Banerjee, appreciated Institutes efforts in empowering students with the knowledge and skills to
meet todays challenges and preparing them to grasp tomorrows opportunities through such a magnificent
hospitality competition. He stated that events like these ensure students are ready to face the Industry and the
life ahead.

The Chefs and Managers representing different departments of Hotels in Delhi-NCR judged the various
competitions such as Bar-wizard Bar Challenge (a cocktail mix-&-straight competition), Maggi Coconut Milk
Powder Culinary Challenge, Indian Regional Culinary Contest, Hospitality Brain Twister (quiz competition
related to hospitality services & tourism), Hotel Facility Planning & Designing (preparing blueprints and
layouts of Kitchen, Restaurant, Guest Room, Mini Bar, Reception and Lounge Area), International (Italian)
Culinary Challenge, Meal in a Bowl Competition, Live Rice Culinary Contest, Floral Decoration Competition,
Fruit & Vegetable Carving and Dress the Cake Competition. Through Regional Indian Culinary Contest the
Ensemble encourages the youth to learn more about their roots and revival of the traditional Indian recipes.

Day 1 of Chandiwala Hospitality Ensemble

R-Pure Regional India Culinary Contest


The promising chefs had to create the '' Food Lovers' Paradise " at BCIHMCT during the R-Pure Regional India
Culinary Contest offering regional delicacies, presented traditionally from a vast array of recipes prepared with
explicit elements used in the cuisine from 10:30 hrs to 13:30 hrs on October 19, 2016. Historical incidents such
as foreign invasions, trade relations and colonialism have also played a role in introducing certain foods to the
country but the development of regional cuisines have been shaped by religious beliefs which continue to grow
as a trend in Indian society. Participating teams had to prepare a starter, main course along with
accompaniments (1 rice and 1 bread) and dessert as per the regional specialty. The contest went for 3 hours and
after the competition was over, the judges evaluated their dishes and the winners were declared. Out of 17
participating teams, the winners Subhajit Mathy, Chinmay Tiwari, Vishal Dixit and Deepak from IHM, Srinagar
recreated Kashmiri Cuisine delicacies comprising of unique dishes like Doon Chatin, Dodh Al, Muk Chetin
Doud Dhar, Gand Chetin, Al Roghan Josh, Chaman Kaliya and Zerish Chetin. The 1st runner-up were Yuvraj
Jain, Ananya Pandey, Shanaway Khan, Chetan Singh Shekhawat from Amity University, Jaipur who prepared
dishes from all the six main regions of Rajasthan (Mewat (Alwar region), Marwar (Jodhpur region), Mewar
(Udaipur region), Dhundhar (Jaipur region), Hadoti (Kota region) and Shekhawati (Sikar region)) namely Khad
Murg, Chakki ki Sabzi, Panchkooti ka Saag, Belad ki Doba Roti, Kabooli Pulao, Lahsun ki ChutneyPapad and
Mawa Kachori. The second runners up were J. Sai Krishna, Md. Raheem, Md. Shanewaz, Naresh Chandra from
Regency College, Hyderabad who had prepared Thiruvaiyur Cuisine comprising of dishes namely Omam
Rasari, Araka Valai Pu Kozhi, Milaku Arici, Nilgiri Kaykari, Poriyal, Murunkai Sambhar, Kaveri Paratha,
Thayur Saddam, Suran Poli, Arasi Thengai Payasam. The reason for having this competition in the event was to
make the youth of today remember, cherish and learn the deep rooted Regional Cuisines of India.

Zone Bar Wizard Bar Challenge Competition


There is almost nothing better in summer than the supreme chill of a tall cocktail on a hot day. The Bar Wizard
Challenge was held for all the young promising bartenders to show their skill and woo us with their creative
drinks with different ingredients. The Bar was setup with all ingredients for 15 participating teams. At
preparation area, arrangements were made for the participants to prepare garnishes/rimmed glasses etc. The
participants had to prepare 1 cocktail each of their choice, classic and innovative. For the classic cocktail the
participants had to prepare the drink with the available material. For the innovative cocktail, each participant
had to take a draw which would contain a list of three key ingredients with which he/she had to prepare the
drink. They were evaluated by the judges on various criteria like technique, bouquet, aroma, taste and
appearance of the drink, flair with ice and bar equipment, overall efficiency and time frame prescribed. The
finalists were judged on the basis of both the cocktails put together. The winner with the most novel cocktails
was Pranav Chadha from Banarsidas Chandiwala Institute, New Delhi who prepared Martini and Rum Punch.
The first runner - up was Vikas Singh from Regency College, Hyderabad whose drinks were Smoking Skull and
Margarita and the second runner up was Mandar A. Pandey, AISSMS, Pune who had prepared Frozen
Strawberry Margarita and Tequila Punch.

45 Minutes Rice Culinary Contest


We Indians love to eat and we dont just cook incredible food, but also enjoy and learn new things about food
every day. Rice is a staple diet for majority of the Indian population and we cannot do without relishing the
humble pulao, delicious daal chawal, tasty Biryani and kheer which is so satiating. 15 teams participated in this
event in which they had to prepare and present one rice main course dish, within 45 minutes, using any style of
cooking. Dish was presented with appropriate garnishes. All ingredients were checked by the judges prior to the
commencement of food preparation. In this category, the participants created delectable rice dishes
and enhanced the overall experience of indulgence. Winners of this event were - Sahil Sheikh and Ganesh Wani
from AISSMS, Pune. They prepared lasagne using white wine as the special ingredient to enhance the flavor of
their dish. 1st Runner-ups were Amrit Pal and Mohit from IHM, Shimla. 2nd Runner-ups were Srikaran and
G.Sai Shashank Reddy from Regency College, Hyderabad.

Day 2 of Chandiwala Hospitality Ensemble

Maggi Coconut Milk Powder Culinary Challenge


Maggi Coconut Milk Powder Culinary Challenge started at 0900 hrs. This competition comprised of a starter,
main course and dessert using coconut milk powder as the main ingredient by the participants of 13 teams to
create mouthwatering dishes. The winners of this competiton were Arusha Relan and Amit Ahuja from Auro
University and the dish that they made to win the competition was Bharela Paneer na Bhajiya (Starter), Makai
Vatana ane Karkare patra (Main Course), Nariyal ane Gulkand Custard (Dessert).
The 1st runner up of this competition were Sathish Reddy and Anirudh from the Trinity college and the dishes
that they made were Coconut Spring Rolls (Starter) Prawn Moilee with Idiyappam (Main Course) Cocolates
(Dessert) and the special ingredients that they added in these dishes were Milk Powder, Prawns Tiger, Spinach
Corn and Coconut Cream. The 2nd runner ups were Sai Krishna and Raheenuddin Asad from Regency
College and the dishes that they made were Pho (Soup) Dua-Va-Co-Chanh (Main Course).

Taj Hospitality Brain Twister


The Taj Hospitality Brain Twister, a quiz competition related to hospitality service and tourism, commenced at
9:30am. There were total 13 teams which participated in the contest. Leena Raheja and Aman Kumar from
BCIHMCT won this challenge with their presence of mind. The 1st Runner up of this event were Ather Syed
Malik and Deepak from IHM - Srinagar and 2nd Runner up were Shubham Gupta and Sylvester Biswas from
IHA - New Delhi.

Chandiwala Dress the cake 45 Min Challenge


Decorating a cake usually involves covering it with some form of icing and then using decorative sugar, candy,
chocolate or icing decorations to embellish the cake. Cake decorating is one of the sugar arts that uses icing or
frosting and other edible decorative elements to make plain cakes more visually interesting. Alternatively, cakes
can be molded and sculpted to resemble three-dimensional persons, places and things. The purpose behind cake
decorating is to turn an ordinary cake into a spectacular piece of food art. The 3rd event of the day at CHE 2016
continued with sweetness of Dress the Cake 45 minutes Challenge in which individual participants were
provided with chocolate and plain sponge which they had to decorate within 45 minutes. Out of total 13
participants, the competition was won by Ananya Sehgal from BCIHMCT, who presented a wedding thememd
cake with edible glitter and pearls. The first runner-up of the competition was Simranjeet Kaur from Auro
University (Surat) and the second runner up position was taken by P.Sai Ram from GIHM (Hyderabad).

Crowne Plaza Today Facility Planning Competition


Facility Planning is a systematic approach for developing the physical setting of an organization or institution. It
helps an organization manage one of its most important assets and the space which it occupies. Facility planning
is a tool that can be reused by a variety of organizations or institutions, the goal of planning is to anticipate
future conditions or circumstances, planning is also an ongoing process because present and future conditions
and circumstances change and must be responded to.
In Hotel Facility Planning and Designing Competition which comprised of kitchen, restaurant, guestroom,
reception and lounge area designing, the contest proposed to outclass the people that have been trained for the
proper process for planning, design and management with knowledge of the facility in each respective field.
The participants presented the layouts with all primary facility systems such as fire safety, water and waste
water, HVAC, electrical and light fittings etc. found in hotels. The event started at 1300 hrs with 9 teams
participating in designing facilities and the winners of this competition were Aman Kumar and Deepanshu
Pahwa from BCIHMCT, 1st runner up of the competition were Sushela Morali and Mader A Pande from
AISSMS, Pune and the 2nd runner up position was taken by V. Srikaran and Vikas Singh from Regency
College, Hyderabad.

Vegit Meal in a Bowl and Porridge Competition


17 teams participated in Vegit Meal in a Bowl and Porridge Competition where the participants were required
to give an Indian touch to the food and a good flavor. The participants were also asked to prepare porridge in
this competition. The traditional porridge must be made with untreated oatmeal using only water and salt.
Judgment of the porridge was made on the consistency, taste and color of the dish. The winners of this
competition were Md. Shahhawaz and Naresh Chandra, Regency College and they had prepared Namvan and
Soop Pak. Runner - up were Ankit Mehta and Romeo Chauhan from BCIHMCT with the dishes titled - Desi
Zayaka and Manchaha Porridge. 2nd Runner - up were Nidhi Patel and Simranjeet Kaur Oberoi, Auro
University who presented their dish titled - Humpy Kosambhu.

Day 3 of Chandiwala Hospitality Ensemble

Chandiwala Italian Culinary Challenge


The first event of the final day of CHE 2016 comprised the Italian approach of pasta and bread making for a
three course menu consisting of an appetizer, main course (with one starch based, 1 veg based accompaniment)
and a Dessert. The winners were - Deepanshu Pahwa and Varun Dominic Phillips of BCIHMCT and runners up
were Ajeet Kumar and Yayati Korhalkar from IIHM&CA, Hyderabad. The winning dishes were Chicken
Bianco with tomato water and Basil Caviar, Butter poached fish with veggies and mash in Salmoriguo Sauce
and Deconstructed Tiramisu as dessert.

Chandiwala Floral Decoration Competition 2016


The 2 hour Chandiwala Floral Decoration Competition from 10 am to 12 pm gave students a platform to
showcase their decoration, creative and imaginative ideas. The art of using plant maerial helped create a
pleasing and balanced composition. The winners were M. Manikanta and T. Venue from GIHM with the
arrangement themed Shanti Guna depicting the history of Unforgettable Himachal Pradesh.

Chandiwala Fruit & Vegetable Carving 2016


The third event was Fruit & Vegetable Carving which was held at 1200 hrs. Within a three hour time limit
participants made their carvings using a selection of melons, papayas, cabbages, cucumbers, radish, carrots and
pumpkins. Some carvings presented more artistic details, while others had simple, yet beautiful shapes;
however the only limit to this art was ones imagination. The winner was G.Sai Shashank Reddy from Regency
college, Hyderabad and the runner up was P. Sai Ram, GIHM, Hyderabad.

Spicefield Rediscover-Indian Culinary Challenge


The last but the most awaited competition of CHE 2016 - Spicefield Rediscover Indian Culinary Challenge,
featured dishes from Ancient, Medieval and Colonial era. The winners were Yuvraj Jain and Chetan Singh
Sekhawat from Amity University Jaipur who prepared Bajra Mindi, Phog ka Raita, Gawar ki Chutney
(Rajasthani cuisine, which is known to be influenced by both, war like lifestyles of it's inhabitants and the
availability of ingredients in this arid region). The runners up were Ankit Mehta and Ananya Saigal from
BCIHMCT.
The Valedictory Function, October 21, 2016

The valedictory function of the 15th Chandiwala Hospitality Ensemble was held at the front lawns of
Chandiwala Estate. The evening witnessed a plethora of events which included Award Presentation to the
winning teams, Cultural Programme by the students of BCIHMCT and guest colleges and finally the much
awaited Theme Dinner - Daawat-e-Dilli.

The Chief Guest for the Closing Ceremony on 21st October, Mr. Varun Nigam, Resident Manager, The Taj
Mahal Hotel, New Delhi encouraged the students to utilize such events as opportunities for self enhancement
and networking. He said, Whether you have won a medal or not, you are all winners. As college students do
not forget to enjoy every moment as these are the golden days of your life.

Eclat Young Talent Award was given by Ms. Deepshikha Srivastav, Lead Consultant, Eclat Hospitality to
Deepak Sati from IHM-Srinagar, for excelling in this event. The award comes with Eclat Membership - giving
the winner a career support for life, Eclat Trophy and a Cash Prize of INR 5000/-.

Daawat-e-Dilli themed dinner marked the closing of CHE 2016 post valedictory function, was an express
journey to Purani Dilli where the crowd relished lip smacking, rich and varied cuisine offered by food lovers
paradise recreated at BCIHMCT with the taste of whole Delhi in a shahi andaaz, from chaats to shorbas,
different types of dishes, salads-&-breads and desserts which included malpua, jalebi, halwa and kulfi.

The list of winning colleges with first and second positions included IHM Srinagar, AISSMS, Auro University,
Regency College, GIHM Hyderabad, Amity University-Jaipur, IHM Shimla, Trinity College, IIHM&CA along
with BCIHMCT, the host Institute, which won 5 first positions and 2 second positions respectively.

The sponsors for the three day event were Spice Field, Chefs Art, Crowne Plaza Today New Delhi Okhla,
Solar Sales (Zone), R-Pure, Merino and Nestle. The associate sponsors for the event were Food and Biotech
Engineers, King Metal Works, Bhagwati Udyog, Allied Metal Works, Korean Cultural Centre and Unifab. The
Event was supported by InterContinental Hotels Group, Indian Culinary Forum as well as Taj Hotels Resorts
and Palaces.

Media Partners for the event were Hospitality Talk, Hospitality Biz, Hotels and Restaurant Network, Clean
India Journal, Hotel Connect, Processed Food Industry, Hospemag - The Hospitality e Magazine and
thehoteltimes.in.
CHE 2016 saw 27 hospitality colleges from across the country vying for the top position in the scheduled
competitions during the three days. More than 500 food enthusiasts attended the award ceremony, which
culminated in trophy presentations to all winners and presentations of certificates for participation. The
participants honed techniques, skills and talent, for improved efficiency in various hospitality fields which is
vital to the growth of Tourism and Hospitality sector. The competition provided an experiential learning
opportunity to rising entrepreneurs looking to make their mark on hospitality Industry.

Distinguished Judges in CHE 2016

Support and contribution from Hotel Industry by way of nominating their team members as judges made this
event fruitful. The various competitions during the event were judged by

1. Chef Ajay Kumar, Executive Chef, The Lalit


2. Chef Avdhesh Bhadauria, Executive Chef, The Fem Residency
3. Chef Ayub Salem, Pastry Chef, The Grand
4. Chef B. Rajesh, Sous Chef, Taj Mahal Hotel
5. Chef Deepak Malhotra, Culinary Chief Designer, Pullman, Aerocity
6. Chef Izhar Ahmed, Sous Chef, Hilton Hotel and Resorts
7. Chef Javed, Sous Chef, Eros Hotel
8. Chef Pawan Uppal, Executive Chef, Old World Hospitality
9. Chef Pradeep, Corporate Chef, EGO Restaurants
10. Chef Prashant Goel, Executive Sous Chef, Crowne Plaza, Greater Noida
11. Chef Prateek Bakshi, Sous Chef, Crowne Plaza, Greater Noida
12. Chef Raghunandan Sharma, Chef de Cuisine at The Eros
13. Chef Rajdeep Kapoor, Executive Chef, ITC Sheraton Saket
14. Chef Ruchit Harneja, Chef De Partie, Taj Mahal Hotel
15. Chef Sanjay Agarwal, Managing Partner, Salad Chef
16. Chef Servdeep Malhotra, Executive Chef, PVR Bluo, Gurgoan
17. Chef Sudardshan Bhandari, Executive Chef, Crowne Plaza Today New Delhi Okhla
18. Chef Surinder Kumar, Executive Chef, Manala Homes Resorts
19. Chef Tenzin Losel, Chef De Cuisine, Eros Hotel
20. Mr. Abhishek Saxena, Training Manager, Radison Blu MBD
21. Mr. Atul S Mishra, Executive Chef, Royal Plaza
22. Mr. Chandra Sharma, Chief Engineer, Crowne Plaza Today New Delhi Okhla
23. Mr. Mohit Handa, Restaurant Manager, Taj Mahal Hotel
24. Mr. Prashant Mehta, Resident Manager, Jaypee Hotel
25. Mr. Raj Dhiman, Chief Engineer, Taj Mahal Hotel, New Delhi
26. Mr. Ravi Shankar, Restaurant Manager, Crowne Plaza Today New Delhi Okhla;
27. Mr. Rishabh Tandon, Human Resource Manager, Crowne Plaza Today New Delhi Okhla
28. Mr. Tajbar Singh Negi, Horticulture Manager, Eros Hotel
29. Mr. Vivek Mudgal, Housekeeping Manager, J W Marriott
30. Ms. Janet Thadou, Deputy HK, Taj Palace Hotel
31. Ms. Viniti Bahl, Manager, Learning and Development, Taj Hotels Resorts and Palaces
The list of participating Colleges till last event:-

S. No Name of The Institutions


1 AISSMS COLLEGE OF HM & CT, PUNE
2 AMITY SCHOOL OF HOSPITALITY, AMITY UNIVERSITY, NOIDA
3 AMITY SCHOOL OF HOSPITALITY, JAIPUR
4 AMRAPALI INSTITUTE OF HOTEL MANAGEMENT, HALDWANI
5 ANSAL UNIVERSITY, HARYANA
6 APG, SHIMLA UNIVERSITY, HIMACHAL PRADESH
7 ASHOK INSTITUTE OF HOSPITALITY & TOURISM MANAGEMENT, DELHI
8 ASIA PACIFIC COLLEGE OF MANAGEMENT, AHMADABAD, GUJARAT
9 AURO UNIVERSITY, SURAT
10 BCIHMCT, NEW DELHI
11 CHANDIGARGH INSTITUTE OF HOTEL MANAGEMENT, CHANDIGARH
12 CHANDIGARGH INSTITUTE OF HOTEL MANAGEMENT, LANDRAN, MOHALI
13 CZ PATEL COLLEGE OF BUSINESS AND MANAGEMENT, ANAND, GUJARAT
14 DIHM & CT, NEW DELHI
15 FCI, HOSHIARPUR
16 GALGOTIAS UNIVERSITY - SCHOOL OF HOSPITALITY, GREATER NOIDA
17 GLOBAL INSTITUTE OF HOTEL MANAGEMENT, HYDERABAD
18 GOVERNMENT INSTITUTE OF HMCT & APPLIED NUTRITION, DEHRADUN
19 GUJARAT INSTITUTE OF HOTEL MANAGEMENT, VADODARA
20 HCMI, CHANDIGARH
21 IEC INSTITUTE OF HOTEL MANAGEMENT, GREATER NOIDA
22 IHM , BHOPAL
23 IHM , GWALIOR
24 IHM, DEHRADUN
25 IHM, FARIDABAD
26 IHM, GURDASPUR
27 IHM, GWALIOR
28 IHM, JAIPUR
29 IHM, ROHTAK
30 IHM, SHILLONG
31 IHM, SHIMLA, HIMACHAL PRADESH
32 IHM, SRINAGAR, JAMMU & KASHMIR
33 IIHMCA- HYDERABAD
34 IIMT- OXFORD BROOKES UNIVERSITY, GURGAON
35 INDIAN HOTEL ACADEMY, NEW DELHI
36 INDIAN INSTITUTE OF HOTEL MANAGEMENT & CULINARY ARTS, HYDERABAD
37 INSTITUTE OF HOTEL & TOURISM MANAGEMENT, ROTHAK
38 INSTITUTE OF HOTEL MANAGEMENT, CATERING & NUTRITION, SHIMLA
39 INTERNATIONAL COLLEGE OF HOSPITALITY MANAGEMENT, NEPAL
40 JAGRAN LAKECITY UNIVERSITY, BHOPAL
41 JIMS, ROHINI, NEW DELHI
42 KLE COLLEGE OF HOTEL MANAGEMENT, BANGALORE
43 LBIIHM, NEW DELHI
44 LOVELY PROFESSIONAL UNIVERSITY, SCHOOL OF HOSPITALITY, JALANDHAR
45 MANAV RACHNA INTERNATIONAL UNIVERSITY, FARIDABAD
46 NSHM, DURGAPUR
47 PCTE INSTITUTE OF HM & CT, LUDHIANA
48 PIONEER INSTITUTE OF HOTEL MANAGEMENT, HYDERABAD
49 RAYAT &-BAHRA INSTITUTE OF HOTEL MANAGEMENT, MOHALI, PUNJAB
50 REGENCY COLLEGE OF HM & CT, HYDERABAD
51 RENAISSANCE COLLEGE OF HM & CT, RAMNAGAR, NAINITAL
52 SARADA COLLEGE OF HOTEL MANAGEMENT, HYDERABAD
53 SCHOOL OF HOTEL MANAGEMENT, BHUBANESWAR
54 SHRI BALASAHEB TIRPUDE COLLEGE OF HM & CT, NAGPUR
55 SUNDERDEEP INTERNATIONAL INSTITUTE OF HOTEL MANGEMENT, GHAZIABAD
56 TRINITY COLLEGE OF HOTEL MANAGEMENT, HYDERABAD, TELANGANA
57 UIHMT, CHANDIGARH,
58 VEDATYA/IIMT, GURGAON, HARYANA
BANARSIDAS CHANDIWALA INSTITUTE OF
HOTEL MANAGEMENT & CATERING TECHNOLOGY
(NAAC A accredited, Approved by AICTE and affiliated to G.G.S. Indraprastha University, Delhi)
Chandiwala Estate, Maa Anandmai Marg, Kalkaji, New Delhi - 110019
Phone: +91-11-49020300, 49020301 Fax: +91-11-49020320,
E-Mail: director@bcihmct.ac.in, Website: www.bcihmct.ac.in

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