Thirugnanasambantham K

Principal, WGSHA

Principal and Head of the Institution

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

Qualification: M.Sc., MBA, MIH, MPhil

CURRENT ACADEMIC ROLE & RESPONSIBILITIES

    Chef K. Thiru is responsible for program review and improvement, accreditation, assessment of student learning and fostering an environment for student success, academic personnel decisions, budgeting, admission management, fiscal health of the college, and use of technology within academic and administrative environment, curriculum development which is on par with industry standards.

SUBJECTS CURRENTLY TEACHING

Subject Subject code Semester
Culinary Skills Foundation Level 1 BACA 1st
Culinary Skills Foundation Level 1 BHM 1st

ACADEMIC QUALIFICATIONS

Degree Specialisation Institute Year of passing
M.Phil Food and Nutrition Bharatiyar University
M.B.A. Human Resource Management K.S.O.U Mysore
M.Sc. Hotel Management Annamalai University
B.Sc. Nutrition Food Service Management & Dietetics P.S.G Arts & Science College, Coimbatore
Diploma in Catering Catering Studies IHM Chennai

Experience

Institution / Organisation Designation Role Tenure
Welcomgroup Graduate School of Hotel Administration, Manipal Academy of Higher Education Principal Since 2018
Welcomgroup Graduate School of Hotel Administration, Manipal Academy of Higher Education Vice Principal 2015-2018
Welcomgroup Graduate School of Hotel Administration, Manipal Academy of Higher Education HOD Dept. of Culinary Arts, Operation Subjects and Food Production HOD 2007 onwards
Welcomgroup Graduate School of Hotel Administration, Manipal Academy of Higher Education Associate Professor 2000-2007
Sapthagiri College of Hotel Management, Mangalore Lecturer, Food and Beverage
Residency Hotels, Coimbatore Sous-Chef
Blue Hill Food Products, Coimbatore Production Manager
Taj Coromandel Hotel, Chennai Chef-de-Partie

AREAS OF INTEREST, EXPERTISE AND RESEARCH

Area of Interest

Culinary Product development, Contemporary Global and Indian cuisine

Area of Expertise

Global Cuisines, Cuisines of Asia, Modern Indian Cuisine

Area of Research

Novel product innovations