Faculty & Staff
Prof. Neena Joshi
Professor
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School/College
Faculty of Hospitality Management and Catering Technology
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Department
Department of Food and Beverage Production
Culinary arts educator with 32 years of academic experience and 9 years in the hospitality industry, having served as Sous Chef, Professor, Head-Academics, Academic Registrar, and Associate Dean. Proven expertise in curriculum development, academic administration, and enhancing the quality of education and employability skills. Successfully established the BVoc programme in Culinary Operations. Dedicated to mentoring colleagues in teaching and assessment, with a strong commitment to student development. A proud contributor to RUAS and FHMCT's academic excellence.
Qualifications
- MBA in Human Resources (Distance Learning)
Sikkim Manipal University (2010-2012)
- Bachelor’s Degree in Arts (Distance Learning)
Karnatak University (1983–1986)
- Diploma in Hotel Management & Catering Technology
Institute of Hotel Management, Mumbai (1980–1983)
Experience
Total Years of Experience12 Years
Academic Experience
July 1995 – till date at M.S.Ramaiah College of Hotel Management Bangalore, now Faculty of Hospitality Management and Catering Technology, Ramaiah
University of Applied Sciences
- Professor on Contract-From July 2023
- Professor-Food and Beverage Production-June 1995 to August 2022
- Associate Dean-From December 2015
- Academic Registrar-From July 2014 to December 2015
- Academic Head-Food and Beverage Production-July 1995 to July 2014
June 1992 – July 1995 at K.L.E’s S. Nijalingappa College, Bangalore
- Lecturer – Food and Beverage Production
March 1990 - May 1992 at Holiday Inn, Bangalore
- Sous Chef in charge of Bakery and Confectionery and Pastry Shop
August 1987 – March 1990 at Oberoi Flight Services, Mumbai
- Chef de Partie in charge of the Bakery and Confectionery
July 1985 – August 1987 at Biocon India Private Limited, Bangalore
- Bakery Technologist, responsible for developing enzyme based bread improvers and field testing the same in leading bakeries of Bangalore
June 1983 - July 1985 as Taj Residency Bangalore
- Commis II, International Cuisine, Bakery and Confectionery
- Contemporary Gastronomy
- Food Waste and Environment Awareness
- Urban Farming, Food Media Studies
- Annual Exemplary Faculty-Certificate of Recognition-Teacher’s Day Celebration, Monday September 6 2025
- International Women’s Day Award of Excellence on March 8th 2012 – Gokula Education Foundation
- First Woman Chef in Bangalore -June 1983
- Played a significant role in training and placing students as chefs in well-known hotels from over 30 batches of undergraduates who are now successful in their careers -1995 to 2025
- Key member of core team developing enzyme-based bread improvers pioneered by Biocon India Limited-1955-1987
- Developing contemporary curriculum to facilitate employability for Hospitality Students
- Successful in developing and implementing curriculum for Vocational Degree in Culinary Operations with two batches graduated in 2019 and 2020
- Visited Lausanne, Switzerland in June 2010 on a Faculty Exchange Program
- Planned and executed a Banquet menu in Indian cuisine in Lausanne for 60 Swiss Nationals eating Indian food for the first time
National Journal Papers
- A Critical Study on the Impact of Food Miles and Promotion of Local Food Sourcing in Bengaluru, Karnataka
Futurology: Managing Business in the Age of Technological Disruptions 9789389714647, Edition 1, Page No 63 to 77, 2019 https://www.bloomsbury.com/in/futurology-9789389714647/
International Journal Papers
- Physio-social-psychological Effect of COVID-19 on Hospitality Professionals (Preprint)
Physio-Psychological-Social and Financial Effect of COVID-19 on Hospitality Professionals - World Pandemic Research Network (wprn.org)
Research Square Preprint Platform, 2020
Magazine Articles
Articles in Hospitium, In House Magazine of FHMCT
Hospitium Vol 1,Issue 1 November 2019
- Indian Cuisine at the Top of the World
- Moringa – The Miracle Food
- Alchemy – Bangalore’s Iconic Fine Dining Restaurant
- The Art of Plating Food
http://www.msrchm.edu/wp-content/uploads/2019/11/Hospitium-Nov-2019-1.pdf
http://www.msruas.ac.in/research/hospitium
Hospitium Vol 2, Issue 1 June 2020
- Culinary Gardens by Chefs- A Trending Green Practice in Hospitality Business
Hospitium Vol 2, Issue 1 June 2020
- http://www.msrchm.edu/hospitum/
The Coveted Award for Chefs and Restaurateurs across the Globe, Hospitium, 02(02), pp. 8-11. http://www.msruas.ac.in/pdf_files/Publications/Hospitium/Vol2-Issue2-Dec20.pdf
Hoteliers Talk-Volume 14, Issue-3 March 2021/h6>
Indian Cuisine at the Top of the World
- https://www.hotelierstalk.com/images/124_HT%20NEWSPAPER%20-%20MARCH%202021%20-%20FINAL.pdf
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