He strongly believes that, “The only difference between ordinary and extraordinary is that little extra.” So even if little, put that extra effort.
Yashvardhan Goyal
Hyatt Regency, Chandigarh
Yashvardhan joined SGVU in 2013 in Hotel Management, with a vision to become a successful Sommelier. He was fascinated by Vineyards, big hotels and chain of resorts, as he enters adolescence. After joining SGVU and exploring the departments of Hospitality, he chose to be a sommelier.
Till his third semester, he gained enough knowledge on proper serving protocol, technique, etiquette, and basic wine knowledge. In the projects and presentations, his inclination towards the profession of sommelier was clearly visible to faculties. As he would love to present the wine, verify the wine which the customer intended, check the wine's temperature, uncork the wine, and then decant it.
In his 4th Semester, he got selected for Hyatt, Bangalore where he gained complete knowledge of the bar section. Yashvardhan is currently working with Hyatt Regency, where he received Achiever of the Month award in the first month of his joining. In the Rewards & recognition ceremony he also received the Best Customer Centricity award in 2019.
Apart from work, Yashvardhan loves to stay fit, he likes spending time at the gym.
Jyotsna strongly believes that, “ Nothing can be built in a day, so give your best in everything you do.”
Jyotsna Kumra
Hyatt, Ahmedabad Commi Chef BHMTT - 2017
Jyotsna joined us in 2014 with a vision to succeed in the industry of Hotel Management. Remembering her time with us, she adds, “ Time was so different then! I was so naive with less knowledge and exposure to hospitality. The faculties served as a springboard to help me enter the world of hospitality.”
She had strong interpersonal and problem solving skills, which made her stand out of the crowd. When working in the kitchen, she was highly responsible & reliable and had the ability to work well under pressure in a fast paced environment.
In her 4th Semester, she got selected for industrial training at the Ritz Carlton, Bangalore, where she gained complete exposure to the 4 major departments of Hospitality. Jyotsna learned to bake Cookies, Cakes and other bakery items there. She gained full knowledge of all menu items, daily features and promotions.
Right after completing her degree, she got placed in HYatt, Ahmedabad as a Commi Chef where she has received several awards and recognitions. Her dedication to her dream job has paid for all the hard work.
A message for fellow students, “People who wonder if the glass is half empty or full miss the point. The glass is refillable.” So think outside the box and create an environment where only positivity flows. Good Luck!
Rajanikanth Rajoriya
Grand Hyatt, Goa F&B Associate, BHMCT - 17
Rajanikant was an active learner and very passionate about Hospitality. He had a pleasing personality and his smile could melt everyone’s heart around him. A well-groomed and well-spoken student of his batch.
As soon as he joined us, he was a part of 3 major projects which under the School of Hotel
Management where the whole team set a World record thrice in:
a) Biggest and Heaviest Egg free Pie.
b) World’s biggest Vegetable Au Gratin
c) Biggest and Heaviest Moussaka
While studying with us he gained the right exposure required for him to succeed in his dream industry. In his 3rd Semester he got selected for Park Hyatt, Goa Resorts and Spa where he completed his industrial training. Right after completing his degree with his, he got placed in Grand Hyatt, Goa as F&B Associate where he ensures to provide a warm, friendly and efficient food and beverage service to his guests, ensuring exceptional service standards are delivered and maintained at all times in line with their guest expectations.
Apart from work, Rajanikant loves Water sports and enjoys sunsets at the beaches in Goa. He is a foodie and loves to taste different cuisines.
His mantra for successful life and Career is, “You get what you focus on”, So focus on the right things to achieve the best in Life & Career. “Good-Luck”
Sukesh Sharma
Courtyard by Mariot Assistant Training Manager BHMCT - 2016
Sukesh joined us in 2012 for a Bachelor's in Hotel Management program, with a vision in mind to shine as bright as a diamond when it came to choosing his career. He was polished, well mannered, with a pleasing personality that met all the qualities of being in a Hotel Industry.
He had excellent communication and interpersonal skills which led him to achieve milestones. He was a part of some world records that School of Hotel Management Won like: World’s biggest PIE and World’s Biggest Au-gratin recorded in Limca book of World Record.
While studying with Sukesh got an opportunity for Industrial training in Hyatt, Bangalore where he gained on hand experience of the Hospitality Industry. Right after completing his degree, he got placed with Sayaji Group of Hotel in June, 2016 where he achieved several awards and recognition for his dedication and hard work.
Sukesh is currently working with Courtyard, Marriott as an Assistant Manager - Training & Development Department.
Mantra for his life is “Improving yourself, your performance and your life”.
Mr.Nitin Chawla
(Batch HMCT 2014) – Revenue Officer
Mr.Nitin Chawla had 5 years of experience in the hotel industry. He has successfully planned and executed multiple projects to develop the pricing strategies and forecast revenue for the hotel and other lodging establishments.
He has a wide experience in Analyzing overall monthly hotel performance and provides summary report with recommendations to improve long term. He has in-depth understanding in budget comparisons and inventory management processes.
He holds a masters degree in Hotel Management from Suresh Gyan Vihar University. He looks after the whole ITC hotels and deals with the day-to-day transactions of the hotel revenue generation and closely working with the top management for productivity and profitability of the hotel.
