{"id":421,"date":"2020-07-05T02:58:43","date_gmt":"2020-07-05T02:58:43","guid":{"rendered":"https:\/\/www.klehotelmanagement.edu.in\/?page_id=421"},"modified":"2023-04-13T04:46:46","modified_gmt":"2023-04-13T04:46:46","slug":"faculty","status":"publish","type":"page","link":"https:\/\/www.klehotelmanagement.edu.in\/?page_id=421","title":{"rendered":"Faculty"},"content":{"rendered":"

Core Team<\/h3>\t\t\t
<\/div>\n\t\t<\/div><\/div>

Principal<\/h3>\t\t\t

\"\"Prof. Nandakumar G. B.Sc. (CS&HM) MBA (HR) <\/strong><\/span>
\nExperience : 17 Years<\/strong><\/span>
\nSpecialization: <\/span>Food Production & Human Resources\u00a0<\/span><\/strong>
\nResearch & Projects\u00a0 <\/span><\/strong>
\n1. Study on slow food practices in the local as existence
\n2. Comparative study of processed food over traditionally prepared food with reference to nutrition, taste and preparation.
\n3. Molecular gastronomy a special approach to Indian cuisine with special reference to Ayurveda super foods
\n4. Modifying the bakery goods to nutritionally powerful<\/span><\/strong><\/em><\/p>\n<\/div>\n\t\t<\/div>

Associate Professor<\/h3>\t\t\t

\"\"Dr. Navaneet Deshpande BHM. MBA,PhD.<\/strong><\/span>
\nExperience : 22 Years<\/strong><\/span>
\nSpecialization:<\/span> Food & Beverage Services & Human Resources\u00a0<\/span><\/strong>
\nResearch & Projects :<\/strong><\/span>
\n1. Organizational Management
\n2. Supply chain management for Hotel Operations in Pune – VAMNICOM Centre, SPPU.<\/strong><\/span><\/em><\/p>\n<\/div>\n\t\t<\/div>

Lecturer<\/h3>\t\t\t

\"\"Prof. Vinayak Harogopp. B.Sc. (HHA) MBA<\/strong><\/span>
\nExperience: 5 Years<\/strong><\/span>
\nSpecialization: Food Production\u00a0<\/span><\/strong><\/p>\n

Adjunct Faculty: Food & Beverage Service & Accommodations Mgt.<\/span><\/strong><\/p>\n

Research & Projects :<\/strong><\/span>
\n1. Turnover of employees in budget hotel with specific to Accommodations department<\/span><\/strong><\/em><\/p>\n<\/div>\n\t\t<\/div>

Lecturer<\/h3>\t\t\t

\"\"<\/strong><\/p>\n

Prof. Sunanda Rohan. B.H.M. (MBA)\u00a0<\/strong><\/span>
\nExperience: 4 Years<\/strong><\/span>
\nSpecialization:\u00a0<\/span> Accommodations Management\u00a0<\/span><\/strong>
\nResearch & Projects :<\/strong><\/span><\/p>\n

1.\u00a0 KLE Prabhakar Kore Hospital Housekeeping Administration
\n2. Campus Laundry Management<\/strong><\/span><\/em><\/p>\n<\/div>\n\t\t<\/div>

Lecturer<\/h3>\t\t\t

\"\"<\/strong><\/p>\n

Prof. Satyajit Mutkekar\u00a0<\/strong><\/span>
\nExperience: 20 Years<\/strong><\/span>
\nSpecialization:\u00a0<\/span> Bakery & Confectionery\u00a0\u00a0<\/span><\/strong>
\n\u00a0<\/strong><\/span><\/p>\n

 <\/p>\n

Projects :<\/strong><\/span><\/p>\n

1.\u00a0 Bakery Concepts and its implementation
\n2. Events @ campus<\/strong><\/span><\/em><\/p>\n<\/div>\n\t\t<\/div><\/div>

Event Management<\/h3>\t\t\t

\"\"Prof. Ashish Parthasarthy.\u00a0<\/b><\/span>
\nBA\u00a0 International Hospitality <\/b>Administration<\/b><\/span> , M.Sc. Tourism<\/b><\/span>
\nSubject Expert: Sales & <\/b>Marketing<\/b><\/span>,\u00a0 \u00a0Event Management<\/b><\/span>
\nExperience: 4 Years<\/strong><\/span><\/p>\n<\/div>\n\t\t<\/div>

Computers<\/h3>\t\t\t

\"\"Prof. Sachin Vastrad.\u00a0 <\/b><\/span>
\nMCA<\/b><\/span>
\nSubject: WINHMS, Computers in Hotels & other Hospitality software<\/b><\/span>
\nExperience: 4 Years<\/strong><\/span><\/p>\n<\/div>\n\t\t<\/div>

Soft skills & Personality development<\/h3>\t\t\t

\"\"Prof. Smitha Dalvi. <\/strong><\/span>
\nSoft-skills<\/b><\/span> and <\/b>Personality<\/b><\/span> <\/b><\/span>Development<\/b><\/span>
\nExperience: 19 Years<\/strong><\/span><\/p>\n<\/div>\n\t\t<\/div>

Food Science & Nutrition<\/h3>\t\t\t

\"\"Prof. Kashamma Uppin.\u00a0<\/strong> <\/strong><\/span>
\nM.Sc. Nutrition & Dietetics\u00a0<\/strong><\/span>
\nLecturer\u00a0 <\/b><\/span>
\n Subject Expert: Clinical Nutrition\u00a0<\/b><\/span>
\nExperience: 15 Years<\/strong><\/span><\/p>\n<\/div>\n\t\t<\/div>

\t\t\t

\"\"Prof. Bhagyashri B. Mudagoudra. M.Sc. Nutrition & Dietetics\u00a0<\/strong><\/span>
\nSubject Expert: Food Science & Nutrition\u00a0\u00a0<\/b><\/span>
\nLecturer\u00a0<\/strong><\/span>
\nExperience: 2 Years<\/strong><\/span><\/p>\n<\/div>\n\t\t<\/div>

Hospitality Finance<\/h3>\t\t\t

\"\"Prof. Rukaya A. Kurankopp <\/strong><\/span>
\nM.Com\u00a0<\/strong><\/span>
\nLecturer <\/strong><\/span>
\nSubject Expert: Hotel Finance<\/strong><\/span>
\nExperience: 6 Years<\/strong><\/span><\/p>\n<\/div>\n\t\t<\/div>

Research & Projects<\/h3>\t\t\t

\"\"Dr. Nagaraj Patil<\/strong><\/span>
\nAssistant Professor<\/b><\/span>
\nSubject Expert: Hospitality Research & Projects<\/strong><\/span>
\nExperience: 8 Years<\/strong><\/span><\/p>\n<\/div>\n\t\t<\/div>

Languages<\/h3>\t\t\t

\"\"Dr. Sushma Patnekar<\/strong><\/span>
\n\u00a0MA. <\/strong><\/span>French<\/strong><\/span>
\nAssistant Professor,<\/strong><\/span>
\nExperience: 22 Years<\/strong><\/span><\/p>\n<\/div>\n\t\t<\/div>

\t\t\t

\"\"Prof. Sujatha Pai<\/strong><\/span>
\n\u00a0M.Ed. English<\/strong><\/span>
\nAssistant Professor<\/strong><\/span>
\nExperience: 24 Years<\/strong><\/span><\/p>\n<\/div>\n\t\t<\/div>

\t\t\t

\"\"Prof. Prabha G Bhoi <\/strong><\/span>
\nCommunicative Kannada<\/b><\/span>
\nLecturer<\/b><\/span>
\nExperience: 15 Years<\/strong><\/span><\/p>\n<\/div>\n\t\t<\/div>

Environmental studies\/Indian Constitution\/NSS<\/h3>\t\t\t

\"\"Dr. Ashwini Narasannavar<\/strong><\/span>
\nEnvironment Studies\/ NSS coordinator <\/b><\/span>
\nExperience: 12 Years<\/strong><\/span><\/p>\n<\/div>\n\t\t<\/div>

\t\t\t

\"\"Advocate, Jyothi Katti<\/strong><\/span>
\nIndian Constitution & Hotel Law <\/b><\/span>
\nExperience: 15 Years<\/strong><\/span><\/p>\n<\/div>\n\t\t<\/div><\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"

Prof. Nandakumar G. B.Sc. (CS&HM) MBA (HR) Experience : 17 Years Specialization: Food Production & Human Resources\u00a0 Research & Projects\u00a0 1. Study on slow food practices in the local as existence 2. Comparative study of processed food over traditionally prepared food with reference to nutrition, taste and preparation. 3. Molecular gastronomy a special approach to […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":5,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-421","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.klehotelmanagement.edu.in\/index.php?rest_route=\/wp\/v2\/pages\/421","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.klehotelmanagement.edu.in\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.klehotelmanagement.edu.in\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.klehotelmanagement.edu.in\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.klehotelmanagement.edu.in\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=421"}],"version-history":[{"count":55,"href":"https:\/\/www.klehotelmanagement.edu.in\/index.php?rest_route=\/wp\/v2\/pages\/421\/revisions"}],"predecessor-version":[{"id":1009,"href":"https:\/\/www.klehotelmanagement.edu.in\/index.php?rest_route=\/wp\/v2\/pages\/421\/revisions\/1009"}],"wp:attachment":[{"href":"https:\/\/www.klehotelmanagement.edu.in\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=421"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}