Prasenjit Sarkar

Assistant Professor – Selection Grade

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

CURRENT ACADEMIC ROLE & RESPONSIBILITIES

    Prasenjit Sarkar teaches students of hotel management and tourism management in various levels.

    He:

    • 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.

 

SUBJECTS CURRENTLY TEACHING

Subject Subject code Semester
Food and Beverage Foundation Level-1 BHM 101 First
Food and Beverage Foundation Level -1 (Practical) BHM111 First
Food and Beverage Production -1 BHMTT107 First
Global Cuisine and Gastronomy Theory BAC Fourth
Global Cuisine and Gastronomy Practical BAC 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

24 courses.

An analytical study on scope of cruise tourism in Goa and Cochin

Ayush Kumar (BHM)

24 courses.