Faculty

IIHMCA has assembled an outstanding team of faculty members with years of industrial exposure and teaching experience. The faculty are selected through the Selection Committee constituted by the Osmania University. The faculty members blend theory with the practicals, giving you the knowledge and skills that meets the needs of the industry.

Student to Faculty Ratio:

Student to faculty ratio is important to your education and the students are assigned to each faculty as their advisor. The faculty assess your performance, offer you one to one instructions after the class and guide you through you career decision. The lower the ratio, the more the chefs have to give you this extra attention and is so important to the quality of your education that our student to instructor ratio is only about 10:1

Faculty Members

Radha Subhash

Designation: -

Qualification: PG in English Literature along with PG Diploma in Teaching of English as a Foreign Language from EFLU, Hyderabad.

Expertise/Experience: More than three decades of dedicated experience in Teaching English Literature & Communicative English along with Soft Skills to students from diverse academic backgrounds (India & Abroad).

Aarti Kulkarni

Designation: Faculty - Rooms Division Operations

Qualification: Diploma in HMC & FT (1992) / B.Com Degree

Expertise/Experience: 17 years of Experience in Front Office, Room Division Operations

Revanth Nandam

Designation: HOD - BCT & CA

Qualification: Degree in BCT & CA (2006) / MBA in HR (2022)

Expertise/Experience: 20 years of Experience in Continental Cuisine, Indian Cuisine, Japanese Cuisine

Shikha Janardhan

Designation: Faculty - Food Production

Qualification: PG in Tourism Mgmt / BHMCT

Expertise/Experience: 25 years of Experience in Continental Cuisine & Indian Cuisine

S Srilatha

Designation: Faculty - Room Division Operations

Qualification: BSc in HM & CT (2005) / MSc in Tourism & Air Ticketing (2008)

Expertise/Experience: 18 years of Experience in Front Office, Room Division Operations

Kothapalli Venkatalakshmamma

Designation: Sr Faculty

Qualification: M.Sc (Home Science) Specialization in Foods Nutrition & Diet Therapy

Expertise/Experience: 25+ years of teaching experience in Food Science, Nutrition & Dietetics, Hygiene & HACCP, and Management subjects.

M Arvind Reddy

Designation: Faculty - Bakery & Confectionery

Qualification: Degree in BCT & CA (2009)

Expertise/Experience: 17 years of Experience in Bakery & Pastry, 3 Dimensional Visual Confectionery, Bread Art & Artisan Bread

Pramod Chauhan

Designation: Principal - BHM&CT

Qualification: Diploma in Hotel Management & Catering Technology / BSc

Expertise/Experience: 35 years of Experience in Food & Beverages, Training & HR

Anup Kumar

Designation: Faculty - Food Production

Qualification: BHM & CT

Expertise/Experience: 9 years of Experience in Continental Cuisine, Indian Cuisine

Suraj Puli

Designation: HOD

Qualification:

Expertise/Experience: 9 years of Experience in Continental Cuisine