Tourism Telugu

PRASANNA.V,

*/** **********

M.REDDIAPATTI,

ARUPPUKOTTAI (T),

VIRUDHUNAGAR (D),

TAMIL NADU,

626118.

E-Mail: ************@*****.***

Mobile No: +91-904*******,733-***-****

OBJECTIVE:

To seek a job that allows me to grow professionally, while being able to utilize my skills for me and betterment of the organization with best use of my dedication and determination. To be a “Top notchin FOOD PRODUCTION and FOOD & BEVERAGE SERVICE.

TRAINING EXPERIENCE:

Completed 4 months Industrial Exposure Training at HILTON CHENNAI, CHENNAI . KNOWLEDGE ENHANCE INCLUDES

Observed the route in operations in food production.

Experienced the joy of cooking foods in our training kitchen.

Good sense of food from various kitchen.

Immense politeness in activites while serving guest. EDUCATIONAL QUALIFICATION:

CERTIFICATE INSTITUTE YEAR MARK B.Sc. Marine Catering

and

Hotel Management

SLCS College, Madurai

2021

70%

HSC

Sbk higher secondary school

aruppukottai

2018

65%

SSLC

Government higher secondary school

m.reddiapatti

2016

80%

CORE AREA:

Food Production

SKILLS:

Good team building

Good listening skill

Good communication

Well Etiquette Highly responsible and reliable

Works well under pressure

LANGUAGES KNOWN

SL.NO LANGUAGE READ WRITE SPEAK

1. English Yes Yes Yes

3. Tamil Yes Yes Yes

4. Telugu NO NO YES

FINAL YEAR PROJECT:

TITLE: study on safety and security operation in hotel housekeeping ACHIVEMENTS:

Participated in Hospitality Studies in Slcs, madurai

Participated and published an article in National seminar on Globalization and its impact on tourism and hospitality Education in India.organized by Slcs.

Participated in workshop on craving at Slcs.

Participated in seminar on entrepreneurship development conduct at Slcs

Participated and published an article in wine tourism in India.National seminar on realities of hospitality and tourism industry: chances of access and success organized by jammalmohammed college Trichy.

Completed value added certification programme on Food safety &hygiene, HACCP awareness, GMP training, GHP training, ISO 22000:2005

Completed level-2 food supervisior training in FOSTAC conducted by FSSAI at Slcs

Participated in workshop on bakery and confectionery conducted by Slcs.

Participated webinar on higher education and research opportunities in hotel management and catering science, G.T.N college dindigul.

PERSONAL DETAILS:

Name : v.prasanna

Father’s Name : s.varadharajaperumal

D.O. B : 27-05-200

Nationality : Indian

Hobbies : collecting new recipes and creating new recipes,play game DECLARATION:

I hereby declare that all the information furnished above is true to the best of my knowledge.

Yours truthfully,

(V.PRASANNA)

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