P Valsaraj

Associate Professor

Welcomgroup Graduate School of Hotel Administration | WGSHA Manipal - Manipal Academy of Higher Education

CURRENT ACADEMIC ROLE & RESPONSIBILITIES

    P Valsaraj teaches Food and Beverage Management, Food Production Management, Gastronomy Tourism and Service Quality Management.
    He is Class Coordinator for third year BHM and Student Counsellor for 18 students from fourth year BHM. 

 

SUBJECTS CURRENTLY TEACHING

Subject Subject code Semester
Food and Beverage Production Management BHM 401 Fourth year
Food and Beverage Management BHM 304 Third year
Gastronomic Tourism HTM 601 MSc Third semester
Service Quality Management HTM 508 MSc Second semester

ACADEMIC QUALIFICATIONS

Degree Specialisation Institute Year of passing
Certificate in Technology of Food Flavourings Flavours and sensory evaluation CFTRI, Mysore 2013
ADCANCED first ( Advanced food safety training) Food Safety and Training Train Can, Canada 2009
MHRM Human Resource Management Bachelor in Hotel Management Annamalai University 2007
BHM Hotel Management Bachelor in Science Mangalore University 2005
BSc Botany Calicut University 2002

Experience

Institution / Organisation Designation Role Tenure
Welcomgroup Graduate School of Hotel Administration, Manipal Academy of Higher Education Lecturer 2006
Bahrain Sheraton Hotel Catering Executive Catering executive, dealing with food production, Food safety and outdoor catering to Bahrain Telecommunication Corporation. 3 years

AREAS OF INTEREST, EXPERTISE AND RESEARCH

Area of Interest

Culinary and hospitality, Service Quality Management

Area of Expertise

Food and Beverage Production, Human Resource management

Area of Research

Culinary Research, Human Resource Management Gastronomic Tourism, Service Quality in Hospitality Food Safety

Professional Affiliations & Contributions

  • Life Member of Society for Applied Biotechnology, 2011.

Bio control of spoilage yeast in selected fermented food and beverages

2012-01-01 Prakash PY Tarunish Dubash

Society for Applied Biotechnology, 2012.

Development of Dietary Guidelines for Persons undergoing Haemodialysis

Blessy Prabha Valsaraj Sripathy M Bhat Ravindra Prabhu Anice George

IOSR Journal of Nursing and Health Science (IOSR-JNHS) e-ISSN: 2320–1959.p- ISSN: 2320–1940 Volume 3, Issue 1 Ver. II (Jan. 2014), PP 31-35 Study results conclude that it is possible for the CKD patients to support their kidneys by following the renal diet. There is a high need for dietary education for the persons undergoing haemodialysis as well as their family members. The process of adaptation and maintenance to a healthy new dietary habit requires constant support, follow up and reinforcement. January 2014

Relational effect of occupational stress , on Job Satisfaction and General Well Being among Chefs

Vidya Patwardhan Pallavi Shettigar

Global Conference on Service Management, Auro University, ISBN 13:978-81-928189-2-4 It appears from the study results that the kitchen environment has become more supportive towards the challenges faced by the chefs and the stress threshold of chefs within the extent of coping up January 2014

Bio control of spoilage yeast in selected fermented food and beverages

Prakash PY Tarunish Dubash

Acta Biologica Indica(Journal) Society for Applied Biotechnology, 2012.

Career interests and aspirations - a study of undergraduate hospitality students

Vidya Patwardhan

Trends in Hospitality, Christ University, Bangalore, ISBN No, 978-81-922281-0-5. Results of the study reveals that in spite of some of the important barriers, students want to make their career choices based on some of the intrinsic rewards as more valuable outcomes or motivators for pursuing career in the industry. Nov 2011

Tradition at a premium- Insight into schematic implementation of resources in order to develop sustainable tourism attractions

conference journal ISBN No: 978-81-909704-4-0 International Conference Sustainable Destination Excellence - SCHM, University of Jammu. Role of tradition and sustainable practices in attracting tourists to the natural tourist places at Bhimtal, Nainital.

Analytical study on the influence of community food on the youth of Manipal

Aiswarya Sridhar

Survey on the acceptance and importance of community food.

Study on marketing strategies used by different quick service restaurants in Manipal

Deepanjali UG

The advertisement and marketing strategies of QSR and customer response.

A descriptive study on influence of décor and ambience for customer preference in restaurant selection

Manpreet Chabba

Factors influencing the selection criteria of restaurants in Manipal.

Service quality management in hospitality sector

Devrat Singh UG

Service quality, empowerment. Service recovery and its impact on hospitality customers.

    Tradition at a premium- Insight into schematic implementation of resources in order to develop sustainable tourism attractions

    conference journal ISBN No: 978-81-909704-4-0 International Conference Sustainable Destination Excellence - SCHM, University of Jammu. Role of tradition and sustainable practices in attracting tourists to the natural tourist places at Bhimtal, Nainital.

    Bio control of spoilage yeast in selected fermented food and beverages

    Acta Biologica Indica, Internationl Journal of Biotechnology. Restriction of the activity of wild yeast by fungal micocins and the maintenance of product quality in fermented food and beverages.

    Career interests and aspirations: a study of undergraduate hospitality students, National Conference

    Trending Hospitality at Christ University, Bangalore Published as Book Chapter ISBN No: 978-81-922281-0-5. Hospitality careers and preferences among hospitality undergraduate students.

    Bio control of spoilage yeast in selected fermented food and beverages

    Best Paper award –Applied Biotechnology and Food Safety conference. (Society for Applied Biotechnology)