Leadership Re-orientation in the Post Pandemic World by Ocean Kujur

/

Faculty Profile & Description

Ocean is a proud alumnus of the Class of 2010 from the Institute of Hotel Management – Aurangabad. His early exposure in industry is across food and beverage operations for 10 years, following which he chose a career in education, returning to his alma mater. He has worked with some of the country’s best hospitality management companies, such as Marriott International, IHG and Radisson Hotel Group.

His managerial and leadership skills have been honed over the past few years as a Food & Beverage Manager. Apart from managing and leading operational teams, Ocean also gained experience in on site project management and pre-opening procedures. He is associated with the Food & Beverage Enterprise Management module at the Intermediate level. He also possesses innate experience in large scale events management, which enhances student learning.

Featured
Sustaining Sustainability Goals in the New Normal by Saurabh Krishna
Sustaining Sustainability Goals in the New Normal by Saurabh Krishna

The economic constraints in the pandemic times have resulted in a poor response towards ecological commitments by most of the hotel chains turning a blind eye to the idea of sustainability. Identifying and offering the right training related to economic resource planning, sustainability practices, and eco–friendly behaviour is a need of the hour for achieving long-term sustainability goals.

Engaging Hotel Associates in the New Normal by Mr. Rakesh Katyayani
Engaging Hotel Associates in the New Normal by Mr. Rakesh Katyayani

The most challenging task for hospitality leaders would be to keep their associates engaged as we exit lockdowns. Mr. Rakesh Katyayani denotes that due to a reduced workforce, the risk of employees disengaging from routine tasks raises the possibility of heightened work pressure. This article advocates that industry leaders must keep their employees motivated and engaged in achieving sustainable results.

Leveraging Technology Adoption to Enhance Service Design by Dr. Jayaram
Leveraging Technology Adoption to Enhance Service Design by Dr. Jayaram

The lines between technology users on both sides of the service encounter today lie obscured. The nature of digital service design requires an innate flexibility for service providers to improvise and respond based on rapidly changing e-consumer stimuli. Open access systems, robust security mechanisms, privacy protection commitments and respect for the growing power of interactive technologies will be the basis for future service design.

Leadership Re-orientation in the Post Pandemic World by Ocean Kujur
Leadership Re-orientation in the Post Pandemic World by Ocean Kujur

The Covid-19 pandemic has resulted in organizations and individuals being gravely affected by the external environment with varying magnitudes. This unprecedented crisis has witnessed an increased complexity in the role of leadership.. This article explores the mindset changes accelerated as a result of Covid-19 and leadership styles that are best suited in a post-pandemic context.

Evolution of Technology the way forward for Hospitality by Anand Singh Marwad
Evolution of Technology the way forward for Hospitality by Anand Singh Marwad

It is critical for hospitality industry to pivot itself and embrace technology with open arms to address human needs for social connections and personal safety . While, the industry has shown its dynamic capabilities by its agile response during the pandemic which inspires a lot of confidence in its ability to be able to be a part of the change to be able to move forward.

Minimizing Food Handling – A Secure Food Production Practice by Chef Anant Bhamkar
Minimizing Food Handling – A Secure Food Production Practice by Chef Anant Bhamkar

Due to the pandemic, consumer confidence and willingness to dine out has experienced a major slump. Today, more than ever, creating trust in the minds of the consumers about the safety of operations in the establishment is critical for them to return. Chef Anant Bhamkar shares his opinion on Food production operations. And in this article, he advises food entrepreneurs and managers to demonstrate practices ensuring lesser food handling, preventing contact transmission, and ensuring food safety.

Rebooting HVAC Systems for Post Pandemic Revival By Khalid Pervez
Rebooting HVAC Systems for Post Pandemic Revival By Khalid Pervez

With hotels, and resorts preparing to re-open their operations, it is critical for them to execute preventive maintenance of mechanical systems to avoid any perils of biohazards, contamination and address hygiene concerns. In this article, Mr Khalid Pervez has shared five critical action points that need to be carried out to create aseptic and clean environmental conditions using modern technology.

Renewing Facilities Planning & Design in Optimizing Kitchen Operations
Renewing Facilities Planning & Design in Optimizing Kitchen Operations

Back-end operations and Kitchen planning in restaurants continue to be compromised due to a lack of technical expertise. In this article, Chef Samir Mulaokar emphasises the importance of Facilities planning and Kitchen Design for achieving greater business yield.