{"id":367,"date":"2020-03-09T07:35:28","date_gmt":"2020-03-09T07:35:28","guid":{"rendered":"https:\/\/test.ssihm.org\/?page_id=367"},"modified":"2023-07-06T12:13:34","modified_gmt":"2023-07-06T12:13:34","slug":"intellectual-capital-with-us","status":"publish","type":"page","link":"https:\/\/test.ssihm.org\/?page_id=367","title":{"rendered":"Intellectual Capital with us"},"content":{"rendered":"

[vc_row el_class=”custom_team”][vc_column][vc_custom_heading text=”Intellectual Capital with us” font_container=”tag:h1|text_align:left” use_theme_fonts=”yes” el_class=”h2_heading_3″][vc_column_text]Suryadatta has a highly distinguished Faculty with vast academic and professional experience. A list of few faculty members is as follows:[\/vc_column_text][vc_column_text el_class=”table_style1″]<\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Sr. no<\/th>\nName<\/th>\n<\/tr>\n<\/thead>\n
1<\/td>\nAtul Deshpande<\/td>\n<\/tr>\n
2<\/td>\nBhaskar Vardhi<\/td>\n<\/tr>\n
3<\/td>\nPriti Kumtha<\/td>\n<\/tr>\n
4<\/td>\nAbhijeet Gajaralwar<\/td>\n<\/tr>\n
5<\/td>\nPriya Savarkar<\/td>\n<\/tr>\n
6<\/td>\nMukeshkumar Langiya<\/td>\n<\/tr>\n
7<\/td>\nRushikesh Padhye<\/td>\n<\/tr>\n
8<\/td>\nNeeta Kumar<\/td>\n<\/tr>\n
9<\/td>\nJyoti Raju<\/td>\n<\/tr>\n
10<\/td>\nPrajyot Bhalerao<\/td>\n<\/tr>\n
11<\/td>\nPanchami Shinde<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

[\/vc_column_text]

\"Atul<\/div><\/div><\/div>

Prof. Atul Deshpande<\/h4>

Assistant Professor<\/p>

Qualification: MHTM
\nExperience : 35 years<\/p>\n

A dynamic professional with over 30+ years of experience in industry as well as academics. With experience in hotels in India and abroad at various positions in operations and management, he brings strong industry connect to the institution. In his 12 years of academic assignments he has handled operational subjects such as Food & beverage service and management, Bar operations and banqueting operations as well as management subjects such as total quality management, principles of management, cost control and management, etc. He is a proficient academician and a strong leader for the institute. He believes in holistic growth of students and emphasizes on developing core competencies and a strong personality. He drives the team to create a conducive environment for learning and deliver quality education to students.<\/div><\/div><\/div>

<\/div><\/div><\/div>\n
\"Bhaskar<\/div><\/div><\/div>

Prof Bhaskar Vardhi<\/h4>

Assistant Professor<\/p>

Qualification: Mphil
\nExperience : 34 years<\/p>\n

He is highly qualified as Masters in philosophy [Mphil] in Commerce And Management- SPPU, Masters in Commerce- SPPU, Masters in Arts- SPPU, Masters in Tourism Management – IGNOU, B.COM – SPPU, B.Sc. in Hotel and Tourism Management , 3 Years DHMCT \u2013 MSIHMCT, PUNE, Diploma in Teachers Training, Certificate courses Cookery , Bakery and MS-CIT. He is specialized as Culinary Chef to teach Cookery\/Bakery and Confectionery. A highly skilled , talented 34 years of work experience -30 years teaching and 4 years industrial experience in renowned five star hotels. Worked for top UGC\/AICTE\/National council Hotel Management affiliated colleges\/universities and Indian Culinary Institutes as Principal , Head of department , Professor.
\n<\/div><\/div><\/div>

<\/div><\/div><\/div>\n
\"Priti<\/div><\/div><\/div>

Prof. Priti Kumtha<\/h4>

Assistant Professor<\/p>

Qualification: MSCHS
\nExperience : 20 years<\/p>\n

Completed 3 years education in Hotel Management in 2003 & Pursuing MSCHS & completed BSCHS from KaviKulguru Kalidas Ramtek University, also done concentrated certificate program from AHLEI (American Hotel & Lodging Education Institute) Specialized in Food Production in Cuisine de Italian. Also specialized in Japanese and Thai cuisine. Worked in The Oberoi Amarvillas and The Trident Gurgaon in the position of Chef de Partie till 2006 Joined Academy of Cullinary School as Chef Lecturer and carried on with Academics since 2006 until now for 17 years of Academic experience and 6 years of Industry experience. She has a total experience of 20 years of both Academics and industry interface.
\n<\/div><\/div><\/div>

<\/div><\/div><\/div>\n
\"Asst.<\/div><\/div><\/div>

Prof. Abhijeet Gajaralwar<\/h4>

Assistant Professor<\/p>

Qualification: MHMCT
\nExperience : 13 years<\/p>\n

Abhijeet A. Gajaralwar is Post graduate from Savitribai Phule Pune University with \u2018A\u2019 grade and Graduated from RTM Nagpur University with first Class. He is having experience of over 9 years in Teaching Hotel Operations. His expertise is in Bakery & Confectionary and Quantity Food Production. Possessing excellent administrative, verbal communication and written skills along with constructive and effective teaching methods that promote a stimulating learning environment
\n<\/div><\/div><\/div>

<\/div><\/div><\/div>\n
\"Priya<\/div><\/div><\/div>

Prof. Priya Savarkar<\/h4>

Assistant Professor<\/p>

Qualification: MHM
\nExperience : 3 years<\/p>\n

Graduate in Masters of Hospitality (MHM) from RTMNU, Graduate in Hospitality Management from University of West London (UWL), B.Sc. in Hospitality Studies and Catering Services (YCMOU) also have completed Diploma in Hotel Management (IHA) in year 2018. She has quality industry work experience of 3 years with reputed hospitality brands like Pride Group of hotels and Mariott hotels.
\n<\/div><\/div><\/div>

<\/div><\/div><\/div>\n
\"Mukeshkumar<\/div><\/div><\/div>

Prof. Mukeshkumar Langiya<\/h4>

Assistant Professor<\/p>

Qualification: MSCHM
\nExperience : 10 years<\/p>\n

Mukesh Kumar Langiya, A proficient academician with over 10 + years of Academic experience and 2 + years of industry experience. Has done M.Sc in Hotel
\nManagement from Annamalai University and graduation degree in Bachelor of Hotel and Tourism Management Studies from University of Mumbai. Familiarity working at a college and University department. His expertise is in Housekeeping Department. Possessing excellent organizational skills and proficient with MS office tools.
\nRemarkable ability to teach, inspire and develop young people. Currently working as Housekeeping Faculty.<\/p>\n

<\/div><\/div><\/div>

<\/div><\/div><\/div>\n
\"Rushikesh<\/div><\/div><\/div>

Prof. Rushikesh Padhye<\/h4>

Assistant Professor<\/p>

Qualification: BHMCT
\nExperience : 10 years<\/p>\n

BHMCT graduate from Savitribai Phule Pune University with first class grade. Holds good ten years of on table experience in Boulangerie and Patisserie world . Formerly associated with Marriott Convention Centre, Grand Hyatt, Radisson Hotels, Hyatt Hotels where actively played a role in bakery and pastry kitchen from Commis chef to Chef de Partie. Fondant cakes, chocolate, Bread display, Pastry shop setup, brunch, western themed desserts, pastries, sweets amenities are their constructive keys. He is a possessor for sharing hands-on practical knowledge and industry experience.<\/p>\n

<\/div><\/div><\/div>

<\/div><\/div><\/div>\n
\"Neeta<\/div><\/div><\/div>

Prof. Neeta Kumar<\/h4>

Assistant Professor<\/p>

Qualification: M.TECH
\nExperience : 16 years<\/p>\n

M. Tech ( Master\u2019s in Hospitality Management )
\n* MRRPM ( Master\u2019s in Industrial Relation & Personal Management) ;
\n* LLB
\nHaving 16 yrs of Academic experience in subjects like Front Office, Accommodation Operations , HRM , Law ,POM , Communication Skills, Personal Development, Hospitality Studies etc & 5 yrs of administration experience regarding all round work of the Institution
\n<\/div><\/div><\/div>

<\/div><\/div><\/div>\n
\"Jyoti<\/div><\/div><\/div>

Prof. Jyoti Raju<\/h4>

Assistant Professor<\/p>

Qualification :DHMCT, B.Sc (H&HA), MBA-HR
\nExperience : 18 years<\/p>\n

Ms. Jyoti Raju is passionate teacher in the field of hospitality education for the last 18 years. She is an alumnus of IHM-Banglore and an MBA from Pune University. While her area of expertise is Accommodation Operations and Bakery, she also has taken keen interest in teaching Human Resources Management, Personality Development and Employability Skills. Her experience in handling hospital catering operations, the retail sector, academics and academic administration enable her to motivate and groom students as hospitality professionals for the future. Her aim is to facilitate an environment where students gain attributes and enhance their abilities to become leading hospitality professionals of tomorrow.
\n<\/div><\/div><\/div>

<\/div><\/div><\/div>\n
\"Prajyot<\/div><\/div><\/div>

Prof. Prajyot Bhalerao<\/h4>

Assistant Professor<\/p>

Qualification: BHMCT
\nExperience : 03 years<\/p>\n

Mr. Prajyot Bhalerao is teacher in the field of hospitality education for the last 02 years. He is an alumnus of Savitribai Phule Pune University. While his area of expertise is Accommodation Operations. He is an ex employee of The Oberoi, Mumbai. Later he decided to start a restaurant and currently the owner of a restaurant. He has also worked with a NGO in which he has train needy students to get job in Hotel Industry.<\/p>\n

<\/div><\/div><\/div>

<\/div><\/div><\/div>\n
\"Panchami<\/div><\/div><\/div>

Prof. Panchami Shinde<\/h4>

Assistant Professor<\/p>

Qualification: BHMCT, MscHS (Pursuing)
\nExperience: 05 years<\/p>\n

Ms. Panchami Shinde \u2013 A hospitality educator . She is an alumnus of Bharti Vidyapeeth Deemed University and is pursuing Masters in Hospitality Studies. Her core competencies are in culinary with special emphasis in healthy foods. She is proficient in bakery as well as Italian cuisine and is adept in their service operations as well. She has the relevant experience in stand alone restaurant .At SCHMTT she is a part of the Food & Beverage Service Department where she trains students in restaurant, bar and banqueting operations. Her focus is on making students confident in handling the F&B service functions.
\n<\/div><\/div><\/div>

<\/div><\/div><\/div>\n[\/vc_column][\/vc_row][vc_row disable_element=”yes”][vc_column]
\"Pratik<\/div><\/div><\/div>

Pratik Rajendra Satpute<\/h4>

Assistant Professor, SCHMTT<\/p>

Qualification- BHMCT, MHMCT, Pursuing PHD
\nA young dynamic aspirant of hospitality industry moved to academics with a goal to create skilled professionals for the hospitality industry. Completed my BHMCT and MHMCT from MSIHMCT, Pune with distinction and also ranked 5 th in Savitribai Phule, Pune University for BHMCT course in year 2012. I have an industrial experience of 6 years with renowned brands like Taj, Novotel and Radisson Blu. I am currently pursuing my PhD in Hotel management from Savitribai Phule Pune University.<\/div><\/div><\/div>
<\/div><\/div><\/div>\n
\"Shefali\"<\/div><\/div><\/div>

Prof.Dr. Shefali Joshi<\/h4>

Principal<\/p>

Prof.Dr. Shefali Joshi having Doctorate of Philosophy and DHMCT is an alumnus of the 1994 batch from the Maharahtra State Institute of Hotel Management & Catering Technology, Pune (former FCI)She has a vast experience of around 23 years, both in Industry (Taj Group of Hotels, Mumbai) as well as Academics. She has worked as Training and Placement coordinator for almost 16 yrs. She has been handling subjects like Food Production, Accommodation and Marketing Management .With her vast experience, She decided to impart some of her profound knowledge to future Hospitality Management graduates from premier and leading hospitality Institute, i.e Suryadatta College of Hospitality Management and Travel Tourism, Pune. She hopes to motivate students to become great leaders in the world of hospitality.
\n<\/div><\/div><\/div>
<\/div><\/div><\/div>\n
\"SCHMTT's<\/div><\/div><\/div>

Ulhas Chaudhari<\/h4>

Vice Principal<\/p>

Prof. Ulhas Chaudhari, A proficient professional with over 18 years of qualitative experience in Hotel Industry in F & B Service, Food production in India and Abroad. Academic experience of 11 years and 7 years of Industrial experience. Qualification MTM, BSc HTM, DHCMT, and also has successfully achieved the Certification in International sommelier course W.S.E.T – Wine and Spirits Education Trust recognized by WSET London ranking with Honors, International Bar Management & Skill course. Expertise in Food & Beverage Service and Food Production with key focus on International Cuisine. Has contributed in research and article publication related to Hospitality industry.<\/div><\/div><\/div>
<\/div><\/div><\/div>\n
\"Nitin<\/div><\/div><\/div>

Prof. Nitin Shinde<\/h4>

Chef and Asst.Prof.<\/p>

Educational Qualification \u2013 Culinary Diploma,BSc.HTS,M.A.,PGDBM,MBS.
\nChef Nitin Shinde is passed out from Maharashtra State Institute of Hotel Management and Catering Technology, Pune , 1995 batch.
\nHe is having 18 years\u2019 experience of hospitality Industry from india and abroad. chef Nitin shinde works for many hotels,Companies,Cruise liners and Emirates Airlines and reputed Hotel Management Colleges..He has travels more than 32 countries. Chef Nitin is expert in Indian cuisine along with all the International cuisine. He is well-known mixologist. His name entered in Limca Book of Records in 2009 after creating the country’s biggest croquembouche. He is appointed as a Research and Development Chef of Mission safe food India,who have taken initiative for banning plastic. very soon he is publishing a Healthy recipe book on kids.<\/div><\/div><\/div>
<\/div><\/div><\/div>\n
\"Chetan<\/div><\/div><\/div>

Chetan Mungantiwar<\/h4>

Assistant Professor<\/p>

Education Qualification: – MHM, BHMCT
\nAfter graduated from Tirpude College of Hotel Management (BHMCT) Nagpur, He Started his career in 2012 with HYATT Hotels Pune as a Associate and work there in Food & Beverage Service Department and left after 2 years as a bartender apart from that he works with CARNIVAL COOPERATION in PRINCESS CRUISES for 3 years as a bar steward. He join education field in the year 2017, His expertise involves current practical industry knowledge and restaurant etiquette helps in various customer service sectors.<\/div><\/div><\/div>
<\/div><\/div><\/div>\n
\"Pravin-Rathod\"<\/div><\/div><\/div>

Prof. Pravin Rathod<\/h4>

Assistant Professor<\/p>

Educational Qualification: MASTER in Hotel Management (MHMCT),
\nBachelor in Hotel Management (BHMCT)
\nProf Pravin Rathod has completed the Post Graduation in Hotel Management and Catering Technology with First Class from Savetribai Phule University. He is having 9 year academic Experience and 1 year industrial experience in hospitality sectors. He is highly qualified in Food Production department; his specialization is in Indian and International cuisine. He is expertise in Food plating presentation and current trends in hospitality food sector with good knowledge in culinary. He has published the two international research papers with impact factor on hospitality industry. He has newly appointed the Suryadatta College of Hospitality Management and Travel and Tourism, Pune.<\/div><\/div><\/div>
<\/div><\/div><\/div>\n
\"Prem\"<\/div><\/div><\/div>

Prem Suryawanshi<\/h4>

Asst. Professor<\/p>

Education Qualification:- Msc HTM, B,Com
\nProf. Prem Suryawanshi has Completed Masters in Hotel Management. He has total 11 years of Industrial Experience. He is Highly Qualified in Food Production Department and F & B Service. He has Been Working in Radisson Group of Hotels, Kiva the Lounge, Supreme Garden, Green Park, PYC Hindu Gymkhana, Laddo. Prem Has been working for 08 years in Suryadatta Institute of Hospitality Management Travel tourism, pune<\/div><\/div><\/div>
<\/div><\/div><\/div>\n
\"Librarian<\/div><\/div><\/div>

Miss. Pooja Bhujbal<\/h4>

Librarian<\/p>

Educational Qualification: B.Com., M.Lib.I.Sc., UGC NET, SET(Library & Information Science)
\nStarted career in an academic in the field of Library and Information Science. Having a One Year Experience. Participated in the two days state level Workshop on KOHA Integrated Library Management System. One Research Paper published in the National level conference Knowledge Management in digital India and current trends in Library & Information Science.<\/div><\/div><\/div>
<\/div><\/div><\/div>\n[\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"

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