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Prasenjit Sarkar
Assistant Professor – Selection Grade
Welcomgroup Graduate School of Hotel Administration | WGSHA Manipal - Manipal Academy of Higher Education
CURRENT ACADEMIC ROLE & RESPONSIBILITIES
- Coordinates and conducts various food related workshops and practical sessions for students.
- Is sports advisor for WGSHA.
- Acts as a mentor for second year students looking after their academic, sports and other physical activities.
Prasenjit Sarkar teaches students of hotel management and tourism management in various levels.
He:
SUBJECTS CURRENTLY TEACHING
| Subject | Semester / Year |
|---|---|
| Food and Beverage Foundation Level-1 | First |
| Food and Beverage Foundation Level -1 (Practical) | First |
| Food and Beverage Production -1 | First |
| Global Cuisine and Gastronomy Theory | Fourth |
| Global Cuisine and Gastronomy Practical | Fourth |
ACADEMIC QUALIFICATIONS
| Degree | Specialisation | Institute | Year of passing |
|---|---|---|---|
| MSc (Master of Science) In Hotel Management | Food and Beverage Management | Vinayaka Misson University | 2011 |
| DHMCT&AN ( Diploma in Hotel Management) | IHM Bhubaneswar(NCHMCT) | 1999 | |
| BSc (Bachelor of Science) | Calcutta University | 1996 | |
| Certificate in food safety program | Jadavpur University | ||
| Certificate in “Train the Trainer” training session | Durgapur Society of Management Science | ||
| Foundation Certificate in Food Hygiene | Royal Society for the promotion of health, U K | ||
| Certificate in “Basic Fire Safety and Emergency | Usha Fire Safety Equipment Pvt Ltd |
Experience
| Institution / Organisation | Designation | Role | Tenure |
|---|---|---|---|
| Durgapur Society of Management Sciences (affiliated to West Bengal University of Technical) Education) | Lecturer | Taught F & B Production. | 2 years 8 months |
| Department of Welcomgroup Graduate School of Hotel Administration, Manipal University | Assistant Professor -Senior Scale | 2012 | |
| Department of Welcomgroup Graduate School of Hotel Administration, Manipal University | Assistant Professor | 2010 |
AREAS OF INTEREST, EXPERTISE AND RESEARCH
Area of Interest
F and B Production Management
Area of Expertise
Mediterranean Cuisines, European Cuisines.
Area of Research
Sustainable Food, Ethical Food, Fair Food Trade, Carbon Foot Prints, Spa Food.
Work Experience
| Organisation | Role | Tenure |
|---|---|---|
| Kenilworth Beach Resort, Goa | Demi Chef De Partie joined the company as Kitchen Executive, Conversant with Continental, Indian, Chinese, Goan cuisines. | |
| P&O Cruises, UK Carnival | Entrusted with the additional responsibility of Second in-charge of a section and responsible for front line production. Distinction of being a part of a fire safety management. Well versed with English, French and Italian cuisines. |
An analytical study on influence of shacks and huts on Goa tourism
Aditya Sawant
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An analytical study on scope of cruise tourism in Goa and Cochin
Ayush Kumar (BHM)
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