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55-56, Shivajinagar, Pune - 411 005

NAAC Accredited Grade ‘A’


NBA Accredited (2017-21)
(Affiliated to Savitribai Phule Pune University & approved by AICTE)

S. P. P. U
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Presents

ĀTITHYA 2019
~A Reflection of Hospitality ~

International Inter-collegiate Hospitality Competitions


th th
February 6 to 8 , 2019

Hospitality Partner

Powered by
Founder of All India Shri Shivaji Memorial Society
Estd. in 1917

Rajarshi Chhatrapati Shahu Maharaj


Maharaja of Kolhapur
Office Bearers OF
All India Shri Shivaji Memorial Society, Pune

Shri Shahu Chhatrapati, Kolhapur


President

Shri Sambhajiraje Chhatrapati Shri Malojiraje Chhatrapati Shri Suresh Pratap Shinde Shri Ajay Uttamrao Patil
Vice - President Honorary Secretary Honorary Joint Secretary Treasurer

Shri V. B. Patil Shri Sahebrao R. Jadhav


Chairman, Governing Council Chairman, Managing Committee

1
Encouragement From
Our President
It gives me immense pleasure to witness yet efforts made by our institutes that promote this
another year of Atithya - A Reflection of noble cause of shaping impressionable minds.
Hospitality. I would like to wish the entire team
In line with our Vision is Atithya - A Reflection
of our College of Hotel Management &Catering
of Hospitality. It is an initiative taken by the
Technology as it gears up to plan and execute
AISSM Society's College of Hotel
this year's programme. I extend my warm
Management & Catering Technology which
welcome and heartfelt thanks to the
not only provides a platform to the students to
participating colleges, distinguished members
showcase their skills, but also provides an
of the Hospitality fraternity and sponsors of the
event without whom Atithya would not have invaluable opportunity for all teams to come
been such an anticipated event of the year. together, share and learn from one another.
This is what true education is all about.
Our vision for AISSM Society has always been
to commit to impart quality education towards I convey my best wishes to the event, again.
building a progressive, tolerant and inclusive May you all put your best foot forward and
country. We encourage and appreciate the shine.

Shri Shahu Chhatrapati Maharaj, Kolhapur


President
All India Shri Shivaji Memorial Society

2
Encouragement From
Our Honorary Secretary
After the tenth milestone celebrations of ourselves every year and provide exciting
Atithya – A Reflection of Hospitality last year, I competitions to all. I wish all the students the
welcome all institutes and students, partners very best. Compete fiercely but fairly. Display
and stakeholders to this grand event yet again. team spirit. Network with other teams and
The world today is truly a global village and faculty never once forgetting that you belong
this reflects in the events and participating to the 'Hospitality Industry'.
teams this year. Communication has shrunk
Once again, I extend my heartfelt wishes to all
the world and Atithya provides an excellent
who have supported the event over the years
platform for all hospitality students across
and continue to do so with the same passion.
geographies to showcase their talent and skills.
Looking forward to some fantastic moments
Our team has worked tirelessly to better over the next few days!

Shri Malojiraje Chhatrapati


Honorary Secretary,
All India Shri Shivaji Memorial Society

3
Encouragement from the
Hotel Industry
It is wonderful to connect with you all. Atithya people from all walks of life. As a passionate
2019 awaits us all. As always, this annual event hotelier, I advice all budding hoteliers to
encourages all participants to learn, interact, learn the basics and keep improving their
compete, network and generally put their best skills. The idea is to get better each day.
foot forward. Excellence should be a pursuit for all of us
The Poona Hoteliers Association (PHA) is an every single day.
association meant to get hoteliers together As nearly 30 colleges gather from different
under one umbrella in an organized manner so
parts of the country, it is an exciting time
that collective voices can be heard. PHA takes
indeed. I am sure AISSMS CHMCT will be an
up a number of issues and tries to resolve them
excellent host to all the visiting budding
with the concerned authorities. PHA considers
hoteliers. Industry experts too would be
AISSMS CHMCT as an important partner and
visiting the campus during Atithya as invitees,
an active member of the association. It is
judges, speakers, etc. Thus Atithya provides a
always a pleasure partnering with this premier
great platform for industry and academic to
institute for various events. I congratulate
AISSMS CHMCT for successfully organizing come together for students.
yet another mega event. I urge you all to put in great efforts and wish
The hotel industry is a dynamic place to be in. that you all come out victorious. Wish you the
Every day poses a new situation. We meet very best! May the Spirit of Hospitality win!!!

Mr. Neerav Panchamia


President - Poona Hoteliers Association
Executive Committee
Member – H. & R. A., Western India
CEO – ESQUARE Leisure Private Limited

4
Encouragement from the
Hotel Industry
Greetings from The Westin Pune Koregaon constantly be on our toes and adapt to the
Park! changes. Hoteliers need to know the latest
'Excellence', 'Integrity', 'Putting people First' trends – follow few but always ready to set
these are few of the values that are common more. Today's guests are more aware as they
between The Westin Pune Koregaon Park have travelled and are highly educated, this
and AISSMS CHMCT, Pune! This explains increases their expectations and makes them
why we regularly associate with this leading more demanding. While The Westin Pune
educational institute for various activities and Koregaon Park is known for its personalized
events. Our hotel is always happy to guest services and brand centric products like
collaborate as we truly believe in an industry- Heavenly Bed, we need to keep going ahead
institute liaison! of ourselves every day. I sincerely believe that
our esteemed industry will have many future
Learning is an ongoing process and we are on
pioneers in all you budding hoteliers!!
a constant learning curve. I appreciate the
efforts of this institute to go beyond On behalf of Marriott International and The
classrooms and labs and organize an event of Westin Pune Koregaon Park, I would like to
this magnitude. In its 11th year, Atithya 2019 congratulate AISSMS CHMCT on
has many exciting competitions and events accomplishing yet another milestone and
lined up. Students will work in teams and wish all the bright young participants good
compete fiercely, without forgetting the luck. May the best team win!!
healthy spirit of competition and hospitality. It Looking forward for this exciting
is indeed a great opportunity to network with program/festival and interacting with you all at
these 30 prestigious colleges from various AISSMS CHMCT campus!
parts of our country. I am eager to witness all
Warm Regards,
the participating teams to come together to
ideate, innovate, dazzle and delight everyone
with their brilliant performances.
Pune is a fast evolving city. New technology Mr. Nasir Shaikh
is being introduced rapidly. The hotel General Manager and Chairman of Marriott India
Business Council
industry is always progressing. We have to
The Westin Pune Koregaon Park

5
Encouragement
From Our Principal
As they say about 'Competition' – competition reflect this sentiment. The enthusiasm is
has an ability to reveal the greatness within building up. There is fun, cheer, camaraderie
each of us. It's only by stepping into as the event unfolds. We hope to see
competition, we are able to break through innovation and passion in all the work that
"limits" (many times self-imposed, limits) and each of you put in. Do interact with the other
find out what we're truly capable of. teams and display the spirit of Hospitality.
Competition forces us to do our best. The
Another differentiator this year is that we have
ultimate victory in competition is derived from
a national level Seminar as an integral part of
the inner satisfaction of knowing that you have
Atithya 2019. Hence students and faculty
done your best!!
members can benefit immensely from our
On this inspiring note, I warmly welcome all esteemed speakers travelling from all corners
the participating teams to Atithya 2019 – A of the country. They will talk about their
Reflection of Hospitality. While we recall the passionate career choices and treading the
wonderful memories of the tenth year of path less taken.
Atithya last year, this year too we have brain
I wish to thank all our partners and
stormed extensively to come up with exciting
collaborators, sponsors and stakeholders for
competitions and events.
making Atithya such a grand event. I urge all
'Vasudhaiva Kutumbakam' – the world is a participants to delight us with their
family. This year our participating teams truly performances, bringing ideas to life!

Dr. Sonali Jadhav


Principal,
AISSMS College of Hotel Management
& Catering Technology

6
Contents
AISSM Society 8
AISSMS College of HMCT 9
Atithya – Journey so far 10
Colleges that participated in Atithya 2018 11
Crown of Glory 2018 12
Winners Champion Trophy 2018 12
“Atithya 2019 – A Reflection of Hospitality”
Atithya 2019 TWELVE Competitions' details 13
Atithya 2019 Culinary Competitions details
Global Eats 14
Gravity Cakes 15
Discovery of India – Re-discovering Indian Lost Recipes 16
Budding Chef 17
Atithya 2019 F&B Service Competitions details
Cocktail Run 18
Sell it Hard 19
th
4 Dimension 20
Atithya 2019 Accommodations Competitions details
Plight to Delight 21
Potpourri 22
Spice the MICE 23
Atithya 2019 Team Competitions details
Match Thy Wits 24
Competency Trail - Test of hospitality skills 25
List of common ingredients provided 26
Atithya 2019 Awards Night 27
Atithya 2019 Gala Dinner 27
Atithya 2019 Registration Details 28
Atithya 2019 Partners and Sponsors 29

7
To promote the noble cause of education, the All India Shri Shivaji Memorial Society (AISSMS) was
established in 1917 by Rajarshi Chhatrapati Shahu Maharaj of Kolhapur. The foundation stone of
the All India Shri Shivaji Memorial was laid at the hands of His Royal Highness, the Prince of Wales
in year 1921.
Keeping in mind its mission of “service to society through quality education”, the society has
successfully established educational institutes ranging from pre-primary to the post-graduation
level. Over the last few years, the Society has entered into the field of technical & management
education as well. The society today is growing by leaps and bounds under the supervision of
Chhatrapti Malojiraje, Hon. Secretary AISSMS.
Most of the institutions run by the AISSM Society are recognized by the Government of
Maharashtra. Some of them receive grant in aid too. Most of the technical institutes are affiliated to
the Savitribai Phule Pune University, Pune and approved by the All India Council for Technical
Education (AICTE), New Delhi.
Our Family

AISSMS Main Organization www.aissms.org

AISSMS College of Engineering www.aissmscoe.com

AISSMS Institute of Information Technology www.aissmsioit.org

AISSMS College of Pharmacy www.aissmscop.com

AISSMS College of H.M.C.T. www.aissmschmct.in

AISSMS Polytechnic www.aissmspoly.org.in

AISSMS Institute of Management (MBA) www.aissmsiom.org

Shri Shivaji Preparatory Military school www.sspms.in

SSPMS Day school and Junior college www.sspmdayschool.org

8
AISSMS College of Hotel Management
& Catering Technology
Hospitality & Tourism sector is one of the most dynamic and growing areas in today's scenario. This
phenomenal growth is bound to create plenty of job opportunities which require a highly skilled,
educated and adequately trained man power at all levels. Thus, education in Hotel Management is
assuming a spectrum of employment in various fields directly or indirectly linked to it.
The AISSMS College of Hotel Management & Catering Technology was established in 1997 to
impart education & technical knowledge to the aspiring hospitality professionals. With the state of
the art infrastructure and competent faculty, the college strives to excel in the field of hospitality
education.
OUR ACHIEVEMENTS:
Ever since the establishment of the college, our students have consistently featured in the
University of Pune merit list. The average passing percentage of the students has been consistently
above 95%. The students are also proving their mettle in various hospitality competitions and
bringing home laurels for the College.
AISSMS College of HMCT been consistently ranked amongst the top Hotel Management Institutes
in the country by 2 top surveys on education, The Week Magazine and India Today.
NAAC Accreditation: National Assessment & Accreditation Council (NAAC) is an autonomous
body established by the University Grants Commission (UGC) of India to assess and accredit
institutions of higher education in the country. AISSMS College of HMCT is one of the first Hotel
Management Institute under University of Pune to achieve NAAC accreditation with an “A” grade.
NBA Accreditation: National Board of Accreditation is an autonomous body responsible for
accreditation of higher education institutions in India. NBA accredits technical programs and is a
full member of the Washington Accord. AISSMS College of HMCT is the only Hotel Management
Institute under University of Pune to be accredited by NBA for five years (2017-2018 to 2021-2022).

9
“Atithya – A Reflection of Hospitality”
The journey so far…
Keeping with the Quality Policy of the Institute, we, at AISSMS College of Hotel Management &
Catering Technology strive to provide a research oriented atmosphere and keep abreast with the
latest trends in the hospitality industry. Atithya is one such activity that was initiated in the year
2009 to provide learning and improvement in a creative environment.
Atithya was conceptualized with a vision to provide a platform to showcase young talent and
encourage creativity, along with industry stalwarts to judge and provide invaluable insights. It is a
pleasure to see Atithya take shape and grow in the nine years of its existence.
We started with inter-collegiate competitions in the first year, escalating to organizing a national
seminar and specialized workshops in the following years. In the last three years, Atithya has
succeeded in spreading its wings nationally. This exposure will be symbiotic and enriching for all
teams.
Pune Hoteliers Association (PHA) has encouraged us by their support in organizing Atithya 2018.
We share our sincere gratitude to them.

S. P. P. U

HOTELConnect A Hospitality Magazine with a Difference

10
The year that was … Nostalgia Atithya 2018
Colleges that participated in Atithya 2018

Name of the Institute


1 Ambrosia IHM (A), Pune
2 Ambrosia IHM (B), Pune
3 Auro School of Hospitality, Surat
4 Banarasidas Chandiwala IHMCT, New Delhi
5 Bharati Vidyapeeth (DU) IHMCT, Pune
6 CES's Dr. Arvind B. Telang IHM, Pune
7 Christ University, Dept. of HM, Bengaluru
8 Culinary Academy of India, Hyderabad
9 Dr. D.Y.Patil CHMCT, Navi Mumbai
10 Global IHM, Hyderabad
11 Institute of HM, Aurangabad
12 ITM Institute of HM, Mumbai
13 JLU, School of Hospitality, Bhopal
14 John Bauer CHMCT, Secunderabad
15 Kohinoor IMI, Khandala
16 MGV IHMCT, Nasik
17 MSIHMCT, (Diploma) Pune
18 MSIHMCTRS, (Degree) Pune
19 NIBR College of HM, Pune
20 Pinnacle Institute of HMCT, Hyderabad
21 Sheila Raheja IHM, Mumbai
22 Sinhgad IHMCT, Lonavala
23 Symbiosis School of Culinary Arts, Pune
24 Tirpude College of HMCT, Nagpur
25 TMV College of HMCT, Pune
26 AISSMS's College of HMCT, Pune

11
Crown of Glory Atithya 2018

Winners of Champion Trophy


Team - MSIHMCTRS, (Degree) Pune

Runners up
Team - Institute of HM, Aurangabad

Atithya 2018 Competition Results


S.N. Name of Competition Winner Runner up
1 Style n Shoot Sheila Raheja IHM, Bharati Vidyapeeth (DU) IHMCT,
Mumbai Pune
2 Sense Ur Sensibility Bharati Vidyapeeth (DU) IHMCT, Ambrosia IHM (B), Pune
Pune
3 Plight To Delight Auro School of Hospitality, MSIHMCTRS, (Degree) Pune
Surat
4 Miniature Marvels Culinary Academy of India, Sheila Raheja IHM, Mumbai
Hyderabad
5 Flame O Logy Culinary Academy of India, Bharati Vidyapeeth (DU) IHMCT,
Hyderabad Pune
6 Housekeeping Olympiad CES's Dr. Arvind B. Telang IHM, NIBR College of HM, Pune
Pune
7 Match Thy Wits 2018 Institute of HM, Aurangabad MGV IHMCT, Nasik
8 Get Set Cook Sheila Raheja IHM, Mumbai Institute of HM, Aurangabad
9 Best Sellers Bharati Vidyapeeth (DU) IHMCT, Christ University, Dept. of HM,
Pune Bengaluru
10 Craftsmenuship Culinary Academy of India, Bharati Vidyapeeth (DU) IHMCT,
Hyderabad Pune
11 Market Buzz Auro School of Hospitality, Institute of HM, Aurangabad
Surat
12 Competency Trail MSIHMCTRS, (Degree) Christ University, Dept. of HM,
Pune Bengaluru

12
Eager to see you at Atithya 2019 !!
CULINARY COMPETITIONS F&B SERVICE COMPETITIONS ACCOMMODATIONS COMPETITIONS
Global eats Sell it Hard Potpourri
Gravity Cakes Cocktail run Plight to Delight
Discovery of India- Rediscovering 4th Dimension Spice the MICE
Indian Lost Recipes
Budding Chef

Contact: Contact: Contact:


Ms. Rina Dongre : 9823860604 Mr. Suraj Mhashilkar: 9623429300 Ms. Rasika Gumaste: 9822912445
Mr. Sunder Srinivasan: 9823370772 Ms. Prerna Bhautik: 8862063025
GENERAL COMPETITIONS - Match Thy Wits 2019 (Quiz), Competency Trail

Schedule For Atithya 2019


6th February 2019 09.30 a.m. - 11.30 a.m. : Intercollegiate
08.00 a.m. : Reporting of teams competitions
08.00 a.m. - 8.30 a.m. : Breakfast for the -- Discovery of India
-- Sell it Hard
participants
12.30 p.m. - 02.30 p.m. : Lunch
08.30a.m. - 09.30a.m. : Briefing for 03.00 p.m. - 05.00 p.m. : Intercollegiate
participants competitions
09.30 a.m. - 10.00 a.m. : Opening ceremony -- Budding Chef
10.30 a.m. - 12.30 p.m. : Intercollegiate -- 4th Dimension
competitions -- Spice the MICE
-- Global Eats 8.00 p.m. - 09.00 p.m. : Dinner
-- Plight to Delight 8th February 2019
12.30 p.m. - 02.30 p.m. : Lunch
08.00 a.m. : Pick up / Reporting
03.00 p.m.- 05.00 p.m. : Intercollegiate
08.30 a.m. - 09.00 a.m. : Breakfast
competitions 09.30 a.m. - 12.00 noon : Intercollegiate
-- Gravity Cakes competitions
-- Potpourri : Competency Trail
-- Cocktail Run 12.30 p.m. - 02.30 p.m. : Lunch
8.00 p.m. - 09.00 p.m. : Dinner 06.00 p.m. - 07.00 p.m. : Awards Ceremony
07.00 p.m. - 10.00 p.m. : 'Global Desi'
7th February 2019
Awards Night
08.00 a.m. : Pick up / Reporting
08.30 a.m. - 09.00 a.m. : Breakfast Note: All participants should report at the respective
09.00 a.m. -- Preliminary round competition venue 15 minutes prior to each
(Match Thy Wits 2019) competition.
10.00 a.m. onwards -- Match Thy Wits 2019

13
Global Eats
Concept Participants are expected to cook a three course International menu
from a specific cuisine comprising of Starter, Main Course and
Dessert using a surprise basket along with a common pool of
ingredients. However, Indian menu will not be considered for
participating teams from India.
Please Note: Basic baking / cooking tools and equipment would be provided by
the host college and any specific requirement of tools for the
competition along with props, crockery, cutlery, presentation
material needs to be carried by the participants.
The surprise basket of ingredients has to be consumed completely
in the menu
A common pool of basic ingredients would be provided and any
ingredient required apart from the common pool should be carried
by the participants with prior approval from the concerned
authorities. However, ready pastes and semi-finished products are
not allowed
Department Culinary
Date & Time 6th February 2019, 10.30 am to 12.30 pm
Venue ATK / BTK / Presentation Rooms
Number of Participants 02
Maximum Marks 50
Evaluation Criteria Innovation & creativity, relevance to the cuisine, sensory
evaluation, presentation.

14
Gravity Cakes

Concept Participants are expected to decorate a cake using creative gravity


defying techniques.
Please Note The teams are expected to decorate a cake using edible gravity
defying techniques. However, hanging cakes will not be
considered.
Participants would be provided with a 500 gm vanilla sponge
A common pool of basic ingredients would be provided and any
ingredient required apart from the common pool should be carried
by the participants with prior approval from the concerned
authorities.
Department Culinary
Date & Time 6th February 2019, 3.00 pm to 5.00 pm
Venue ATK / BTK / Presentation Rooms
Number of Participants 02
Maximum Marks 50
Evaluation Criteria Innovative and creative use of gravity defying techniques, sensory
evaluation, presentation.

15
Discovery of India – Re-discovering
Indian Lost Recipes
Concept Participants are expected to prepare any two authentic Indian
recipes lost in the modern era.
Please Note Basic baking / cooking tools and equipment would be provided by
the host college and any specific requirement of tools for the
competition along with props, crockery, cutlery, presentation
material needs to be carried by the participants.
· A common pool of basic ingredients would be provided and any
ingredient required apart from the common pool should be carried
by the participants with prior approval from the concerned
authorities. However, ready pastes and semi-finished products are
not allowed
Department Culinary
Date & Time 7th February 2019, 9.30 am to 11.30 am
Venue ATK / BTK / Presentation Rooms
Number of Participants 02
Maximum Marks 50
Evaluation Criteria Authenticity of the recipe, historical background, level of
extinction, sensory evaluation, presentation.

16
Budding Chef
Concept This competition is a treasure hunt for the Budding Chefs, where
they identify the ingredients used in the recipe. The identification
demands complete concentration towards the aroma, taste, texture
and the visual impact of food.
Please Note Each team would get an opportunity to identify one ingredient in
every round. The sequence of the teams for the same would be
based on a draw.
During each round, the participants are expected to identify an
ingredient that has not been announced by anyone earlier. The
rounds will continue till all the ingredients are identified or all the
teams are unable to identify any further ingredient and declare a
“Pass”.
The team that declares a “Pass” would not be eligible for the
succeeding rounds and the marks scored by the team till then
would be considered as their final score.
The participants are expected to identify one ingredient in each
round within 10 seconds and further to that it would be considered
as “Declared Pass”.
Department Culinary
Date & Time 7th February 2019, 3.00 pm to 5.00 pm
Venue Seminar Hall
Number of Participants 02
Maximum Marks 50
Evaluation Criteria Every ingredient in the recipe would carry certain marks depending
upon the subtleness of that ingredient i.e. the most obvious
ingredient would carry the least marks and the most subtle
ingredient would carry maximum marks.
· Every team scores the associated marks for every correct ingredient
announced by them. However, for every wrong / unused ingredient
announced, there would be a negative marking of 1 mark each.
However, in such a case, the team still remains eligible for the next
round.

17
Cocktail Run
Concept Cocktail making competition from the secret pool of ingredient
in a form of relay race.
Please Note The participants will be working in batches similar as a relay
race
First participant would be provided with an adequate space and
time limit of 10 minutes to collect the ingredients (from the
common pool) and for pre-preparation with mis-en-place of the
same
The second team member will complete the final preparation
and presentation of the beverage in front of the judges
The participant are expected to carry their own glassware, only
basic glassware would be provided
The participant are free to use any special equipment(tool) to
add to the wow factor, however such equipment has to be
procured by the participant with prior approval from the
concerned authorities.
Department Food & Beverage Service
Date & Time 6th February 2019, 3.00 pm onwards
Venue Signature
Number of Participants 02
Maximum Marks 50
Judges decision will be final.
Evaluation Criteria Creativity & Innovation, Taste, Presentation, Overall Skills,
Minimum wastage

18
Sell it Hard
Concept Planning of beverage card and making a display for a specific
Alcoholic beverage and market the same.
Please Note The specific Beverage must be anyone from the following:
 Irish Whiskey
 Cognac
 Liqueur
 Rum
 Scotch Whisky
 Tequila
Any theme for the display would be open and as per the
participants choice. (If any)
Participant are required to carry their own Props materials and
Display materials. The participants are expected to make props
and display on spot, a basic square table (3ft*3ft) will be
provided
Participant are expected to carry their own Linen.
Only basic stationery material would be provided, however any
special stationery has to be procured by the participant
A time limit of 90minutes would be given to plan the menu and
set the table.
Department Food & Beverage Service
Date & Time 7th February 2019, 9.30 am to 11.30 am
Venue Signature
Number of Participants 02
Maximum Marks 50
Judges decision will be final
Evaluation criteria Beverage Menu Card, Display, Concept, Beverage Selling
Techniques, Overall Presentation

19
th
4 Dimension
Concept Planning and drawing a restaurant Layout on a chart
paper and explain the same.
Please Note Chart paper, tracing paper and Basic stationery will be
provided to all the participants.
Type of restaurant would be decided through the draw
done just prior to the competition. The Type of
restaurant will be anyone from the following:
Fine Dining
Coffee Shop
Brasserie
Sports Bar
Quick Service Restaurant
Cocktail Bar
· A time limit of 90 minutes would be provided to plan
and draw the same
Department Food & Beverage Service
Date & Time 7th February 2019, 3.00 pm to 5.00 pm
Venue Library
Number of Participants 02
Maximum Marks 50
Judges decision will be final.
Evaluation criteria Innovation, Measurement, Neatness, Detail planning,
Presentation.

20
Plight to Delight
Concept Role-play
Please Note The competition is based on handling of situations in the Hotel.
The participants will be given a situation on the spot through a
draw and will have to enact in front of the judges.
The preparation time given for the participants for the role-play
would be 10 minutes and the staging time would be 5 minutes.
The participants can carry the required stationery.
Department Rooms Division
Date & Time 6th February 2019, 10.30 am to 12.30 pm
Venue Front Office Laboratory
Number of Participants 02
Maximum Marks 50
Evaluation Criteria Understanding of the situation, decision ability, service recovery,
communication and presentation skills.

21
Potpourri
Concept The art of making flower arrangements with dried flowers and
leaves is a flourishing craft and has developed from the hobby
stage to big business. As per the new trends in the hotel there is
less use of fresh flowers and hence the dry arrangements have
replaced the fresh ones. Certain dry materials can be reused or
recycled to make flower arrangements which will last for longer
time.
Please Note The competition is about creating a Flower Arrangement using
recycled material.
All the material should be dry including the Flowers and the
Foliage.
The participants will have to carry all the material required for
making the Flower Arrangement.
The arrangement could also be in the form of a Wreath or
Mistletoe etc.
Department Rooms Division
Date & Time 6th February 2019, 3.00 pm to 5.00 pm
Venue Seminar Hall
Number of Participants 02
Maximum Marks 50
Evaluation Criteria Reuse of material, aesthetics and functionality of the
arrangement.

22
Spice the MICE
Concept The hotels build their reputation and earn revenue by engaging in
Meetings, Incentives, Conferences, and Events. They host the most
intimate of gatherings to massive corporate parties at a vast choice
of locations. The competition is about detailed planning for such
events which will have a lasting impression on the guest.
Please Note The participants are expected to plan an event in the hotel involving
all the core departments of the hotel.
They will be assigned various themes on the spot through a draw
and will have to make a blue print (planning, budget, various
resources required, promotions etc.) for the same.
The preparation time given would be 1 hour 15 minutes and the
presentation time would be 10 minutes.
The participants will be given access to the internet for making the
presentation.
Some examples of Events include Weddings, Business meetings,
Social events etc.
Department Rooms Division
Date & Time 7th February 2019, 3 pm onwards
Venue Front Office Laboratory
Number of Participants 02
Maximum Marks 50
Evaluation Criteria Planning essentials, technical details, innovation and presentation
skills.

23
Match Thy Wits
Concept This quiz would be based on knowledge of Food & Beverage
Service, accommodation, Food Production, and General
Knowledge related to Hospitality Industry. It will have an
array of visual, rapid fire and contemporary rounds.
Department Team
Date & Time - Preliminary 7th February 2019, 9.00 am
Date & Time – Final 7th February 2019, 10.00 am
Venue Preliminary Classroom, 3rd floor
Venue Final Seminar hall, 5th floor
Number of Participants 02
Maximum Marks 100
Evaluation Criteria: The Quiz Master's decision will be final and binding.

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Competency Trail - Test of hospitality skills
Concept The teams would be given a road map to reach the finish
line of this competition.
· At every milestone of this road map, the students will have
to pass through a series of team based task pertaining to the
core departments' viz. Food Production, F & B Service &
Housekeeping. These tasks would be evaluated by the
judges for the level of competency.
· The entire competency trail would also be timed from the
start to the end point for every team and evaluated
accordingly.
Department Team
Date & Time 8th February 2019, 9.30 am to 12.00 noon
Venue To be announced
Number of Participants 03
Maximum Marks 100
Evaluation Criteria The final winner would be declared on the basis of the tally
of marks awarded for the tasks and the time of completion of
the competition.

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List of common pool of Common Pool of ingredients
ingredients for Global Eats: for Gravity Cakes

Vegetables & Fruits Grocery Dairy & Misc. Amul cooking cream Powder sugar
Cabbage Cashewnuts Amul cream Cake base Icing sugar
Capsicum Green Chocolate dark Butter (1lb, 2lb square & round)
Capsicum Yellow Cornflour Cream cheese Castor Sugar Jam - mixed fruit
Capsicum Red Dried mix herbs Processed cheese
Chocolate slab- dark Liquid glucose
Carrots Refined Flour Milk
Celery Honey Curd Chocolate slab- milk Margarine
French beans Refined oil Eggs Chocolate slab- white Almond flour
Ginger Olive oil Cocoa Powder Milk
Garlic Salad oil Egg Sugar paste- white
Mint leaves Tomato paste
Food colours - assorted Vinegar
Spinach Paprika powder
Lemon Black pepper powder Vanilla Essence Whipped cream
Iceberg lettuce Rice Gelatine Canned cherries
Onion Salt Glazes- Neutral Canned Pineapple
Parsley Tobasco sauce Grain sugar Desiccated coconut
Potato Sugar
Spring onions Coconut milk
Tomatoes Red wine
Zucchini green White wine
Zucchini yellow Yeast
Lemon grass Coriander powder
Mushroom Cumin powder
Apples Red chili powder
Grapes Vinegar
Banana Gelatine
Orange White bread
Worcestershire Sauce
Soy sauce
Breadcrumbs

List of common pool of ingredients for Discovery of India


Vegetables & Fruits Apples Honey Kaju kani Curd
Baby potato Grapes Jaggery Magaj seeds Clarified butter
Brinjal black oval Bananas Kasuri methi Dairy & Misc
Brinjal regular Oranges Mace Amul cooking cream
Cabbage Coconut fresh Mustard seeds Milk
Capsicum green Grocery Peanuts
Carrots Asafoetida Poppy seeds * Meat / Poultry / Fish (any one)
Cauliflower Bayleaf Raisins Chicken breast boneless - 200 gm
Coriander leaves Black pepper corns Red chili powder Chicken curry cut - 300 gm
Curry leave Cardamom black Red chilli dry Chicken mince - 200 gm
Fenugreek leaves Cardamom green Refined Flour Chicken Leg whole - 1 No.
French beans Cinnamon Refined oil Mutton curry cut - 300 gm
Garlic Clove Rice Mutton boneless - 200 gm
Ginger Coconut milk Salt Mutton chops - 5 nos.
Green chilli Coriander powder Semolina Fish Darne (Surmai) - 2 Nos
Lemon Coriander seeds Sultanas
Fish boneless (Surmai) - 200 gm
Mint leaves Corn flour Tamarind
Prawns unshelled - 250 gm
Onion Cumin powder Turmeric
Potatoes Cumin seeds Vegetable fat
Spinach Vinegar * Meat / Poultry / Fish requirement from the
Dry coconut
Spring onions Whole wheat flour above list will have to be intimated one
Garam masala powder
Tomatoes Grain sugar Bengal gram flour day in advance

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Atithya 2019 Awards Night
We cordially invite all participating teams to the closing ceremony followed by Gala Theme Dinner.
A formal awards ceremony will see eminent guests honor the winners and runners up for each
competition. Participating teams will also aspire to win the “Atithya 2019 Champion Trophy”. This
trophy is awarded to the team excelling in all competitions by securing maximum marks.
The marks for the competitions will be calculated as under:
Judges' evaluation of the following competitions on 50 marks each.
 Global Eats
 Gravity Cakes
 Discovery of India- Rediscovering Indian Lost Recipes
 Budding Chef
 Cocktail Run
 Sell it Hard
 4th Dimension
 Plight to Delight
 Potpourri
 Spice the MICE
Judges' evaluation of the following competitions on 100 marks each.
 Match Thy Wits 2019
 Competency Trail
Thus the team securing the maximum points out of 700 shall be awarded with the “Atithya 2019
Champion Trophy”.

Atithya 2019 Gala Theme Dinner


Global Desi is a testimony to the fact that the world today is truly a melting pot. Boundaries blur,
geographical distances diminish and cultures meet. We live in a Global Village.
Taking an inspiration from this thought, the students and faculty of AISSMS CHMCT, Pune proudly
present the 'Gala Dinner' on the ultimate day of Atithya 2019 - GLOBAL DESI. In this concept, we
have given interesting twists and turns to conventional food. While the familiarity of the dish will
comfort you, the dramatic twist will delight you. Thinking out of the box, our students have come
up with some amazing pairings and unusual combinations that are sure to strike a chord with your
taste buds. Come! Indulge in the cuisine and be a global citizen!!

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Registration for the Atithya 2019
All participating institutes are invited to register for Atithya 2019

We look forward to welcoming your team, comprising of six participants and one accompanying
faculty member for four nights and six days.

Please note –
 Registration fee without accommodation for local team –
Rs. 4,000/- {Includes team of six participants and one accompanying faculty member,
participation in twelve competitions, breakfast and lunch on the competition days and an
invite to the team for the “Grand Finale Dinner”}
 Registration fee with accommodation for outstation teams –
Rs. 8,000/- {Includes team of six participants and one accompanying faculty member,
comfortable and easily accessible accommodation (on a sharing basis) for 4 nights and 5 days,
participation in twelve competitions, all three meals, and an invite to the team for the “Grand
Finale Dinner”}. Accommodation for one accompanying faculty member per team is
complimentary.
 Registration fee with accommodation for International Teams (visiting from outside India) –
Residential package - Rs. 20,000/- {Includes six participants and one accompanying faculty
member, for 6 days, Comfortable hotel / service apartment (on a sharing basis) for 5 nights and
6 days, participation in all twelve competitions, all three meals, a two-day workshop in Indian
cuisine and a Pune city tour}.
 The registrations will be accepted on “First come First Serve” basis.
For registration and queries, please feel free to mail us at or get in touch with any one of us
mentioned below –

Name Contact No.


Dr. Milind Peshave - Event Incharge +919823576300
Dr. Kiran Shende +919158575698
Mr. Rahul Bhalekar +919665018473
Ms. Prerna Bhautik +918862063025
For International Teams:

Ms. Pooja Bhonsle +919890066860


poojabhonsle@gmail.com

We, at AISSMS, promote a college free from drugs. Be smart, be aware and stay conscious.
Say no to drugs. Say no to substance abuse.

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PAID INTERNSHIPS - USA & AUSTRALIA

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Well Wishes from:
Hardik Prithviraj Pardeshi & Family

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Best Wishes From:
Rushikesh Patil & Family

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