Associate Professor- Food Production
Resume:
KARAN BERRY
**********@*****.***
OBJECTIVE: To be successful in whatever I do in my life.
EDUCATIONAL QUALIFICATION:
YEAR OF PASSING
EXAMINATION
CERTIFICATION
PERCENTAGE
2014
UGC-NET
Tourism Administration & Management
U.G.C.
Qualified
2012
M.Sc. (H.M.C.T.T)
P.T.U. (Jalandhar)
73%
2012
MTM
IGNOU
70%
2007
B.Sc. (H.H.A), B.T.S. (IGNOU)
NCHMCT- I.H.M. PUSA
(New Delhi)
77%
2003
C.B.S.E.- XII
Spring Dales School
78%
2001
C.B.S.E.- X
Spring Dales School
82%
PROFESSIONAL EXPERIENCE:
# Worked as Assistant Professor (Food production, Food Science & Nutrition) in School of Hospitality & Hotel
Management, at Shoolini University, Solan- Himachal Pradesh.
(8/8/2017- 15/7/2019)
# Worked as H.O.D. (Hotel Management) at CT Group of Institutions, Jalandhar & CT University-Ludhiana.
(15/7/16- 29/07/2017)
# Worked as Assistant Professor (Food Production, Tourism Management) in School of Hospitality & Tourism
at Bahra University, Shimla Hills.
(26/9/11- 30/6/2016)
# Worked as Lecturer (Food Production, Food & Beverage Controls, F& B Management) in School of Hotel
management at LPU, Jalandhar.
(19/7/10- 19/8/11)
# Worked as Head Chef at Mohan International Hotel (Renowned 4 Star property), Amritsar.
(25/11/09- 16/7/10)
# Worked as Lecturer for Hospitality management & Food Production at LBIIHM, New Delhi.
(1/7/09- 16/11/09)
# Worked in Leela Palace Kempinski, Udaipur as a Kitchen Executive.
(1/1/09- 1/6/09)
# Completed my Kitchen Executive Training (K.E.T.) Programme from Leela Palace Kempinski,
Bangalore and Leela Palace, Mumbai.
(2/7/07- 31/12/08)
# Went to Doha, Qatar as a part of F& B service team for V.I.P. Lounge at Asian games-2006.
# Co-ordinated various Outdoor Catering functions with different themes at several occasions.
ACHIEVEMENTS:
# Always amongst Toppers in school & college.
# Won various Quiz competitions at intra and inter school competitions.
# Proficient in Computer operations.
# Certified as Serve Safe Food Protection Manager accredited by American National Standards Institute
(ANSI).
# Participated in HACCP programme organized by Diversey India Ltd. in LPU.
# Participated in Interactive multimedia & online distance learning workshop organized by IGNOU in LPU.
# Started Budding Bakers” an Eggless bakery and pastry shop alongwith students of LPU.
# Organised various Mini food trials for the tourists on NH 22 (Chandigarh-Shimla Highway) for promotional
purposes and to provide exposure of outdoor catering to the students.
# Conducted various Workshops on Indian regional cuisine, International cuisine and Bakery & Patisserie
skills at LPU, Bahra University & Shoolini University.
# Organised Master Chef BU- 2013 and other culinary competitions to arouse the passion for cooking in
students and staff of Bahra University.
# Participated in various Faculty Development Programmes (FDP).
# Planning and conducting Admission and marketing activities for the department at various levels.
# Designed several Theme Menus for dignitaries and V.V.I.P. guests.
# Initiated a Herb garden for cultivating herbs like Parsley, Mint, Rosemary, Thyme & Basil to be used for food
preparation & presentation in the practical sessions.
# Constantly generating revenue for purchase of equipments and other requirements of the department,
by conducting various food festivals, workshops, mini food trials and also offering lunch from practical class
preparations to the guests at nominal prices.
# Inculcating Entrepreneurial Spirit amongst students by providing extensive training at several occasions, and
starting a Student Entrepreneurship Project QTK Lunch facility on 12/8/13 at Bahra University.
# Planning, designing and setting up of professional training kitchens (Food Production Labs), namely Basic
Training Kitchen, Quantity Training Kitchen, Bakery & Patisserie equipped with latest equipment and tools in
Bahra School of Hospitality & Tourism & Shoolini School of Hospitality & Hotel Management.
# Devising & uploading Assignments, Quiz & Online Tests for the students on E-Univ portal of Shoolini
University
# Member of BOS (Board of Studies), for updation and formulation of new curriculum for School of
Hospitality & Tourism at Bahra University & School of Hospitality & Hotel Management at Shoolini
University.
# Running my YouTube Channel Chef Berry- Passionate Culinarian to spread the knowledge about Food &
it s nature to link various Cultures around the Globe.
# Conceptualizing & hosting Infotainment Shows (Berry s Culinary Journey & Food Talk by Chef Karan) on
Radio Shoolini.
RESEARCH & PUBLICATIONS:
Latest:-
# Wrote a Textbook titled The Chef- A Guide to becoming a Culinary Master for Hotel Management
Students. ISBN-***-**-****-867-6, published by Kanishka Publishers, Distributors- New Delhi.
Under Process:-
# Research paper on the topic Tourism Industry: A key element in progress & development of
India, submitted for review & publication to SAJTH (South Asian Journal for Tourism & Heritage, ISSN:
0974-5432 and to be published in June 2019 Issue.
Published till date:-
# Research paper on the topic Emergence of Punjab as a medical tourism destination-A study of overseas
Patients”, accepted by “ZENITH- International Journal of Multidisciplinary Research, ISSN: 2231-5780 and
published in Issue 7, (July 2013).
# Research paper on the topic Progress and emerging issues in culinary tourism-A study with special
reference to Punjab accepted by JOHAR (Journal of Hospitality Application & Research), ISSN: 0973-4538,
and published in Volume 9, Issue 1 (January 2014).
# Awarded First prize for poster presentation of research paper titled “Growing popularity of Convenience
food market in India: Identifying the reasons for purchase amongst the customers in Solan city (H.P.) in
National Conference on Innovation in Engineering, Pharmaceuticals, Legal & Management Sciences held at
Bahra University on 30 May 2014.
# Research paper on the topic Growing popularity of Convenience food market in India: Identifying the
reasons for purchase amongst the customers in Solan city (H.P.) accepted by IJOHAT (International
Journal of Hospitality & Tourism), ISSN: 2240-5371 and published in Volume 5, Issue 2 (July 2015).
# Research paper on the topic Exploration of possibilities of Stinging Nettle in Gastronomy” accepted by
Beverage & Food World Journal, ISSN: 0970-6194 and published in Volume 43, Issue 3 (March 2016).
# Research paper on the topic Unhealthy Eating practices: Identification of contributing factors amongst
the youth in Shimla accepted by Artha-Journal of Social Sciences, ISSN: 0975-329X and published in
Volume 15, Issue 4 (October-December 2016).
INTERESTS:
# Listening music.
# Riding bikes.
# Interacting with new people.
# Innovating Fusion cuisine.
PERSONAL DETAILS:
Name : Karan Berry
Father s name : Mr. Arun Berry
Marital Status : Married
Languages known : English, Hindi & Punjabi.
D.O.B. : 30/03/1985
Height : 5 ft 8in.
Permanent Address : 123, Royal Estate, Ajnala Road, Amritsar-143001. Punjab.
Date: Signature
Place:
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