
Priya Prashant
Junior Executive

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About me
HMCT., MTM., EPBM., / Soft skills trainer/ Learning & development/ Chef
Education

Indira Gandhi National Open University
-Masters in Travel and Tourism Management Tourism
FOSTAC
-Food Safety Supervisor Food SafetyTraining Level 2

Udemy
2020 -Thai Cooking Course Thai Cuisine
I H M Goa, IHMCTAN
1992 - 1995Diploma Hotel Management, Catering TechnologyDiploma in Hotel Management Catering Technology and Applied NutritionIndustrial Training at Fort Aguada Beach Resort, Goa (Taj Group)

ENTREPRENEURSHIP DEVELOPMENT PROGRAMME
1997 - 1997
Ruchhi's Balance Diet Clinic
2021 - 2021Certificate in Clinical Nutrition & Dietetics Internship Program Foods, Nutrition, and Wellness Studies, GeneralPlanning Diet, Food Nutrition Balance

Queen Margaret University
2008 -Teaching Learning Assessment
IIBM Institute of Business Management
2019 - 2020EPBM Hospitality Management and Human Resource ManagementActivities and Societies: Project Management Certification Six Sigma Green Belt Professional Executive Program in Business Management Specialize in Hospitality Management and Human Resource Management

Shri JJT University
2022 -Doctor of Philosophy - PhD Hospitality and Tourism pursuuing
Experience
.webp)
Hotel Mandovi (Panjim)
May 1995 - Feb 1997Junior ExecutiveStarted my Hospitality Career as Captain, at Hotel Mandovi one of the oldest hotels in Goa. Later being promoted to Junior Executive, the experience of meeting many guests from all sectors and parts of India was a learning experience in itself. My learning at Hotel Mandovi included Preparing Banquet Schedules, Staff Rota, Handling restaurant service and Customer relations

Hotel Nova De Goa
Mar 1997 - Jun 1997ASST. F & B EXECUTIVEMenu Planning, Conducting training and briefings for the staff of F&B Service Handling banquets and events, Assisting F & B Manager in the daily functioning of F & B Service Department

Institute of Technology Management
Jul 1997 - Sept 1999FacultySetting up of Hotel Management Institute Handling admissions, Planning syllabus, time table , and Conducting theory and practicals for the Diploma Students of Hotel Management

Indian Technical Institute
Oct 1997 - May 1998InstructorConducting theory and practicals

Sher E Punjab Restaurants
Jul 1998 - Sept 1999Consultant and TrainerConsultancy and TrainingInterview, training and induction program for the new employees of the organization Setup and maintained the Training and On-the job training system in the organization Conducted soft skills, sales, telephone etiquette, and customer service training sessions

Sanjay School for Special Education
Jul 1998 - Jun 1999InstructorConducting cooking practicals for the special students.

IIAS
Nov 1999 - Oct 2000LecturerExcelled in Planning faculty and students time table, Conducting practicals and theory for the students of Third Year Hospitality Students.

American Hotel & Lodging Association
Aug 2006 - Aug 2006Instructor
ITM Group of Institutions
Sept 2006 - Mar 2011Lecturer• Conducting theory and practicals for the students of BA in Hospitality Studies and Queen Margaret University• Passionate about learning and committed to continual improvement.• Proven ability to learn quickly and adapt to new situations.• Excellent communication skills, both verbal and written.• Demonstrated respect, friendliness, and willingness to help wherever needed.• Developed strong communication and organizational skills through working on group projects.• Gained extensive knowledge in planning faculty and students time tables.• Worked well in a team setting, providing support and guidance. Show less

D Y Patil University, School of Hospitality and Tourism Studies
Feb 2015 - Sept 2021Assistant Professor for Food Production Learned and adapted quickly to new technology and software applications.• Proved successful working within tight deadlines and a fast-paced environment.Ø Assistant Professor training the students of Tourism Studies on subjects Tourism Geography, Ecotourism, Sustainable Tourism and Tourism Products.Ø Training the students for practical and theory classes in Food Production for first, second- and third-year students of BSc in Hospitality Studies.Ø Conducting lectures in Event Management for the students of BSc. Culinary Studies.Ø Research Guide for the students of MSc. in Tourism Studies and Third Year BSc. in Hospitality Studies.Ø Conducting Case studies, Virtual sessions, Seminars, Chef Competitions and workshop for the students of Tourism, Culinary and Hospitality to keep them updated with the developments in the Hospitality and Tourism Industry.Ø Designing and Planning syllabus and Modules for MSc. in Tourism Studies.Ø Practical Cooking Videos.• Organized and detail-oriented with a strong work ethic.• Adaptable and proficient in learning new concepts quickly and efficiently.• Paid attention to detail while completing assignments.• Exercised leadership capabilities by successfully motivating and inspiring others.• Excellent communication skills, both verbal and written.• Skilled at working independently and collaboratively in a team environment.• Self-motivated, with a strong sense of personal responsibility.• Passionate about learning and committed to continual improvement.• Managed time efficiently in order to complete all tasks within deadlines.• Demonstrated strong organizational and time management skills while managing multiple projects.• Cultivated interpersonal skills by building positive relationships with others.• Developed strong communication and organizational skills through working on group projects.• Strengthened communication skills through regular interactions with others. Show less

Pillai HOC College of Arts, Science and Commerce
Jan 2022 - Apr 2024Program Coordinator• Organize and manage program development from conception through successful execution.• Schedule and supervise staff meetings to discuss new ideas and update participants on program details and milestones.• Provide ongoing direction and leadership for program operations.• Create and delivere program training and education to keep participants knowledgeable about program and provide necessary skills to participate productively.• Motivate and direct staff to align operations with organizational mission using appropriate training initiatives and presentations.• Develop program marketing and outreach strategies to increase awareness and attract new participants.• Kept program-related data accurate, up-to-date and easily accessible for accessibility.• Coordinate program logistics to keep all relevant materials and equipment available and in good condition.• Track and report expenses accurately to manage program budgets.• Provided technical support to staff with necessary resources to carry out duties successfully.• Collaborate with other program coordinators to achieve consistency in program objectives and services.• Improve program offerings based on changing trends.• Develop and implement new media programming strategy that increased viewership.• Monitor programming trends to keep content relevant and up-to-date.• Develop proposals and operational plans within assigned area.• Assist media programming team and provide feedback to drive quality programming.Ø The job includes infrastructure planning, Course development, admissions, counseling, training the students.Ø Counselling and training the students. Show less

EVANIH
Feb 2024 - nowAcademic Advisor
Licenses & Certifications

Allied Member
India Food Tourism OrganisationAug 2021- View certificate

Attendee of DigiChef Online Training: Singapore Chilli Crab
Worldchefs - World Association of Chefs' SocietiesSept 2021 
Member
Western India Culinary Assocation
Languages
- enEnglish
- hiHindi, marathi, konkani,
- frFrench
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