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Guest lecture -2 of Hospitality, Phase -10, B3

Knowledge is power disregard to who teaches. Keeping this in mind to sharpen the knowledge of Hospitality Trainees Don Bosco Tech (Karunapuram) held an hour or so of an interactive session by a dynamic person Mr. Raju Kumar Munigala (Operational Manager, Suprabha, Hanamkonda) on February 29, 2020. 


Before starting the session on the Hospitality Sector, the guest shared an interesting topic to build rapport first. The motivated session was about "CHAIN; C - Choose, H - Habit, A - Addict, I – Identity and N-  Nature. By using this concept he said, "All are having chains in life that are visibly Good and Bad. If we choose to align ourselves with the second one, from the given options, that could become our habit. And then the habit becomes an addict. Gradually addict habits become our identity. Thus our identity will become our nature. So, we should always go through the good in our life and career. If we choose well our nature will be good, and good things always win at the end,” said Mr. Raj Kumar.


He continued the session by pointing out various departments in the hotel industry with a core focus on Food & Beverages Services. He left on stone unturned to train the trainees about how to take orders and giving orders to the K.O.T (Kitchen Order Taking). Then he shifted his focus to the Front Desk Department who shoulders the responsibility to welcome the guests and give the information about the hotel.


In an attempt to motivate the trainees he shared his experience saying, ‘he faced stiff challenges and toiled hard to be in this lucrative position as Senior Steward today.’ The session continued while he said, “Be punctual and responsible for your life, be it in this training period or hereafter.” 
As the resource person allocated a slot for the trainees to raise questions and clarify their doubts relevant to their studies, Mr. Kumar attempted all satisfactorily. While he clari

fied the doubts, practically showed how to receive the guest and to serve the continental cuisines and also how to give menu to the customer. 


Trainees were very happy to have this kind of lecture. “It was very useful to us,” said one of the trainees.