Three-day festival ‘Rangsutra’ begins at JU’s SHTM

Staff of SHTM, JU along with guests and participants posing for a group photograph.
Staff of SHTM, JU along with guests and participants posing for a group photograph.

Excelsior Correspondent
JAMMU, Oct 23: School of Hospitality and Tourism Management (SHTM), University of Jammu (JU) today commenced a three-day tourism, heritage and culinary fest “Rangsutra 2018 – Expressions of Incredible India”.
Rakesh Gupta, president, Chamber of Commerce & Industries, Jammu was the chief guest and Rajesh Gupta, president, Tourism Federation of Jammu, was the guest of honor at the inaugural ceremony. The event was attended by the culinary experts from national level institutions, students of various schools, colleges including the MBA (HT) and BBA (HM) students of SHTM.
In his address, Rakesh Gupta said that such events give a new zeal and energy to the students by breaking the daily monotony. He said that there is a strong need for professionals in the hospitality and tourism sector of the State and therefore education in this sector should be promoted at all levels.
Rajesh Gupta, while addressing the audience, emphasized that such festivities foster better connectivity and cohesiveness among communities. He said that the world is receptive to experience local taste and technology can be leveraged to reach the global market.
Chef Jaswinder Singh, honorary secretary Events, Culinary Association of India, emphasized the role of such events in promoting local cuisines and culture.
Prof Neetu Andotra, Dean, Faculty of Business Studies said that University of Jammu is committed to promote hospitality and tourism education and that SHTM through its industry academia interface can emerge as an international level educational institute.
Earlier Prof Parikshat Singh Manhas, Director- SHTM, in his welcome address said that the event has been conceptualized to promote, preserve and popularize tourism, rich culture and heritage of Jammu and Kashmir and India at large.
Prof Deepak Raj Gupta, the Event Advisor in his concluding remarks highlighted the diversity of local Dogra cuisine and its importance in promoting tourism in the State.
Later, during the day two workshops on molded chocolates and Low fat Pizza was organized in collaboration with Culinary Association of India by Chef Sourabh Khurana, Assistant Professor, Chandigarh University and Chef Naman Arora, Entrepreneur & Culinary Educator, respectively.
For students Salad Decoration Competition namely Cravable Craftery was also organized during the day.