Dr. Chef K. Thirugnanasambantham

Principal, WGSHA

Principal and Head of the Institution

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

Qualification: PhD, M.Sc., MBA, MIH, MPhil

CURRENT ACADEMIC ROLE & RESPONSIBILITIES

    Professional Synopsis:

    1.      Over 32 years of experience in the Industry entailing Hotel operations and Academics.

    2.      Areas of expertise include Kitchen Operation Management, Personnel oversight/ Management, Cost Containment, Special Events Development, Customer Service, Quality Assurance, Staff Training and Development, New Menu Items.

    3.      Instrumental in managing, procurement & maintaining inventory levels of the food production department

    4.      Functional Expert in Hotel operation and Academics improvising existing standards for students and institute.

    5.      Adept at Planning, Managing & Supervising Food Production Department

    6.      Expertise in designing Seminars, workshops and Guest lectures for students and non–teaching staff.

    7.      Conducted several cooking demonstration classes national and international level

    Chef K Thiru introduced several new initiatives in place for academics. To name a few, under his leadership

    The Institute received the following accreditations:

    1.      World Association of Chef’s Societies (WACS) 2019

    2.      Indian Federation of Culinary Association for providing relent-less quality hospitality & culinary education” (IFCA) 2019.

    3.      WGSHA has been accredited by the Hotel Schools of Distinction, USA (HSD) in the year 2021 What makes this recognition more special is the fact that WGSHA is the only hospitality school in Asia-Pacific region to be so recognised—and the only the 9th in the world.

    A new initiative, Curriculum Conclave, involves students, industry professionals, academicians, and parents in developing the curriculum. All the stakeholders appreciated it well.

    1. As part of continuing students’ professional development, he organized the Chef Conclave and International Symposium.
    2. Chef Thiru has introduced a Culinary Boot Camp for International students to promote Indian Cuisine and Culture.
    3. He Introduced Wine Course, City & Guild, and MOOC Course certifications in the curriculum.
    4. Chef Thiru has started the Industry-Academia Interface lecture series for the Faculty members. The top industry professionals will be interacting with faculty members on various trends, and the best practices followed in the industry. This will help faculty members be abreast with the latest industry trends.

ACADEMIC QUALIFICATIONS

Degree Specialisation Institute Year of passing
Ph.D. - Doctor of Philosophy Food & Nutrition Bharathiyar University 2022
M.Phil Food and Nutrition Bharatiyar University
M.B.A. Human Resource Management K.S.O.U Mysore
M.Sc. Hotel Management Annamalai University
Diploma in Catering Catering Studies IHM Chennai
B.Sc. Nutrition Food Service Management & Dietetics P.S.G Arts & Science College, Coimbatore

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

1        Presented paper on “Hotel Industry amid COVID-19 Pandemic: Perspectives of hospitality decision makers on Organizational Resilience” at Hospitality Research symposium held by Hotel School the Hague on 16th April 2021

2        Presented Paper on “Scope and Growth of Culinary Tourism in India” at CZPCBM - Cee-Zee Seminar Series conducted by CVM University, Gujarat on 23rd April 2021.

3        Published paper on “Community of Inquiry (COI) Framework and Course Design as Predictors of Satisfaction in Emergency Remote Teaching: Perspectives of Hospitality Management Students” in Journal of E-Learning And Knowledge Society, Vol. 16, No. 4 (2020), pp. 94-103 , 30th December 2020 .

4        Published paper on “Factors affecting risk of cardiovascular diseases among hotel employees in Udupi district, Karnataka” in Indian Journal of Public Health Research & Development, (Vol. 10 ,  no. 11.) January 2020.

5        Submitted paper on “Visitors perspectives of perceptible experiences in Udupi Paryaya festival” in December 2020

6        Presented paper on “Association between anthropometric measurements and CVD risk among Hotel employees” at  DIACON conference on September 2019 , held at Ahmedabad.

7        Presented paper on “Assessment of prevalence and antecedents of cardiovascular disease risk factors among the hotel employees of Udupi district” in 4th world Heart Congress, Japan, Kyoto – May 2019.

8        Submitted paper on “Factors affecting risk of cardiovascular diseases among hotel employees in Udupi district, Karnataka” in Indian Journal of Public Health Research & Development – August 2019

9        Submitted paper on “Assessment of Prevalence & Antecedents of cardiovascular disease risk factors among the hotel employees of Dakshin Kannada District” in IEC Interface- January 2019

10    Submitted paper on “ Effect of Gastronomy From Farm To Fork” in Trends in Food Science and Technology – December 2016

11    Presented paper on “Relationship between self , peer and Faculty Assessment of Technmical skill in Indian contemporary Cuisine practical: A study on Culinary Students” In 6th Indian International Hotel, Travel & Tourism , Research conference & 7th Indian Hospitality Congress Annual Conference - 10th to 12th  Feb 2016                                                     

12    Published paper on “ Teaching transformation in the Food & Beverage Service Praxis using Tablet personal computer (IPAD APPS)- A propsed frame work” International Journal of Research in Social Sciences ©2014-15 IJRSS & K.A.J ISSN 2307-227X (October. 2014.Vol. 4, No.5 ) , October 2014   

13    Presented paper on “Significant Study of Arbitration for Healthy Indian traditional Food choices in a quick service Restaurant”. In International Conference Foods 2012 Food Web: A Global connect -17th & 18th Feb 2012

14    Presented paper on “Culinary Tourism; Udupi - A Case Study” in 12th World Cultural Tourism Conference at Istanbul, Turkey on October 2011.

15    Presented poster presentation on “An exploratory Study of South Canara Cuisine in International Conference on Traditional Foods” organized by Pondicherry University on 1st Dec to 3rd December  2010

16    Presented paper on “ Quality Guest service – A perfect Recipe in national Conference on quality in service sector and Managerial challenges” organized by Manipal Institute of Management on 21st to 22nd May 2005.

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

Professional Affiliations & Contributions

1.      Over 32 years of experience in the Industry entailing Hotel operations and Academics.

2.      Areas of expertise include Kitchen Operation Management, Personnel oversight/ Management, Cost Containment, Special Events Development, Customer Service, Quality Assurance, Staff Training and Development, New Menu Items.

3.      Instrumental in managing, procurement & maintaining inventory levels of the food production department

4.      Functional Expert in Hotel operation and Academics improvising existing standards for students and institute.

5.      Adept at Planning, Managing & Supervising Food Production Department

6.      Expertise in designing Seminars, workshops and Guest lectures for students and non–teaching staff.

7.      Conducted several cooking demonstration classes national and international level

    • https://www.thehindu.com/news/national/karnataka/welcomgroup-school-gets-accreditation/article34258355.ece • http://www.kemmannu.com/index.php?action=topstory&type=15717 • https://voyagersworld.in/2020/08/24/wgsha-creating-hospitality-leaders-of-the-future/ • https://www.outlookindia.com/newsscroll/welcome-group-graduate-school-of-hotel-management-wgsha-of-manipal-academy-of-higher-education-enters-limca-book-of-records-for-its-indias-first-living-culinary-arts-museum-at-wgsha/1758984 • https://www.newsbar.cu.ma/education/manipal-academy-news-manipal-students-turn-into-chocolatiers-the-newsbar-81325 • http://www.thehindu.com/todays-paper/tp-national/tp-karnataka/wgsha-celebrates-international-chefs-day/article19893837.ece • http://timesofindia.indiatimes.com/city/mangaluru/Canadian-chefs-get-a-taste-of-Indian-cuisine-at-culinary-boot-camp/articleshow/55212931.cms • http://www.bellevision.com/belle/index.php?action=topnews&type=16371 • http://www.bangaloremirror.com/news/state/Chef-from-Manipal-is-best-culinary-educator/articleshow/54573155.cms • https://www.indiatoday.in/education-today/jobs-and-careers/story/career-in-hotel-management-how-to-fulfil-your-passion-in-the-hospitality-culinary-industry-1755725-2021-01-04 • Webinar on hotel management on May 30 - The Hindu • https://www.linkedin.com/posts/todaystraveller_chef-k-thirugnanasambantham-theres-ample-activity-6829712592462733313-IxkU • https://www.softpowermag.com/nothing-can-weigh-up-to-the-unique-experience-wide-range-of-indigenous-ingredients-of-indian-cuisine-chef-thirugnanasambantham/ • https://karavalixpress.com/news/mahe-6/ • https://www.thehindu.com/todays-paper/tp-national/tp-karnataka/wgsha-opens-us-alumni-chapter/article36265381.ece • https://www.khaleejtimes.com/world/rest-of-asia/photos-inside-indias-culinary-museum-with-a-rich-taste • https://timesofindia.indiatimes.com/city/mangaluru/karnataka-udupi-in-a-box-explores-tourism-beyond-temples-beaches/articleshow/87490375.cms • Community based Experiential Tourism Start-up Incubator launched - News Karnataka • https://timesofindia.indiatimes.com/city/mangaluru/initiative-explores-tourism-off-the-beaten-track-in-udupi/articleshow/87528827.cms • https://wsu.zoom.us/rec/share/yOTpQiOtZ0k_3K02z4KfmklxLiqphZplfwIk9T4SvbyyEdQoqA7Ka5eH4h2IOU3P.hqgM0t6q0tnBxF4U • https://hotelassociationofindia.com/HAI-Magazine-Vol%202%20Issue%202-Mar-Apr%202022.pdf • https://www.indicasoftpower.com/chef-thiru-unravels-indias-monsoon-delights/