Nagarekha

Ms. Nagarekha Palli

HOD|Faculty of Hospitality Management and Catering Technology, Department of Food and Beverage Production
Assistant Professor|Faculty of Hospitality Management and Catering Technology, Department of Food and Beverage Production


Ms Nagarekha Palli is an Associate Professor and Head of the Department of Food and Beverage Production. This comes under the Faculty of Hospitality Management and Catering Technology at RUAS. She began as a Management trainee in Central Park hotel, Bangalore right after completing her Bachelor’s degree in Hotel Management. Specialising in culinary operations, she set up her catering venture in 1997 supplying for reputed and large companies like Wipro, SAP, NIIT among others. 500 lunches a day was her norm for 3 years before she stepped into the academic world of RUAS. It was 20 years ago when she started as a Lecturer in the Department of Food and Beverages Production. During this period, she completed her Master’s degree in Business Administration specialised in Human Resources. Known for her meticulous planning and focus on perfection, she has been consulted by Green Path and Sravya Food & Beverages. She has also conducted multiple short-term courses to enhance careers for participants from reputed institutions like the Air Force, Awake (NGO) as well as housewives and individuals in need. She received the 2020 award as Exemplary Faculty for academic service at RUAS.

Qualifications

  • MBA in HR

    Sri Venkateswara University, Tirupati

  • Bachelor of Hotel Management

    Bangalore University

Experience

Total Experience: 24 years

Industry: 4 years
Academic: 20 years

Instructor — Basic Training Centre Hotel and Catering, Bangalore Karnataka Govt, 1999 – 2000 Courses :Food and Beverage Production Modules

Lecturer (Part time) — , Vignan College of Hotel Management, Bangalore, 1998 – 2000 Courses: Food and Beverage Production – I, II and III year BHM

Teaching (Present Role) — Associate Professor and Head — Food and Beverage Production Faculty of Hotel Management and Catering Technology, Ramaiah University of Applied Sciences, 2000- 2019 Courses :Food and Beverage Production

Entrepreneur – Catering Business from 1997 to 2000, Bangalore

Worked in the Food and Beverage Production department from 1996 to 1997 at Central Park Hotel Bangalore

Training Experience

  1. Four years Vocational Training Experience and Short Term Courses
  2. B Voc — Culinary Operations 
  3. Short Term Courses — Air Force and BSF — Cooks training, Awake (NGO) and Customises individual needs courses 
  4. Food and Beverage Production — Angsana Oasis Spa and Resort

Research Interest: Product development, Healthy products and its innovation — Millets Bases Dishes, Nutritious Herbs, Spices, Vegetable and Malted Products

Research Expertise: Heath related products and its innovation

Keywords

  • Product development
  • Heath related products and its innovation
  • Healthy products and its innovation
  • Millets Bases Dishes
  • Nutritious Herbs, Spices, Vegetable and Malted Products

  1. Nagarekha Palli, Priya Arjun, Santhana Krishnan, Kiran Kumar Reddy, 2017, Gluten Free Choux Buns Using Cornmeal” in Journal of Management and Commerce, RUAS
  2. Nagarekha Palli, Priya Arjun, Anvitha Arani, Boga Teja, Vinesh , Diva Kumar Reddy, 2018, Novel Spicy Adjunct For Traditional Foods Enriched with Drumstick Leaves (Moringa oleifera L ) , Poster Presentation at IUFOST World Congress 2018 
  3. Priya Arjun, Nagarekha Palli, Raghavendra T, Sreekanth N, 2018, Use of Probiotics in Value Added Jellies , Poster Presentation at IUFOST 
  4. Sreekanth N, Nagarekha Palli, Priya Arjun, 2018, Gluten Free/​Low Gluten Bakery Products- Foods for Special Medical Purpose, Poster Presentation at IUFOST 
  5. Hospitium – Moringa – The Miracle Food – Nov 2019 — http://​www​.msrchm​.edu/​w​p​-​conte…
  6. AMC Indian Journal of Entrepreneurship – Acceptance and Introduction of Millet Dishes in Stand-Alone Restaurant in Bangalore – July- September 2019 10.17010/amcije/2019/v2i3/148282

  1. RUAS Annual Exemplary Award — The winner of 2020 exemplary faculty for academic services
  2. Letter of appreciation received from Joint Director of Agriculture, Government of Karnataka, for working with the Organizing committee for the workshop Millet Foods for Chefs and Dietitians”
  3. Letter of appreciation received from Col R I Mullick, Commanding Officer and Lieutenant Colonel Naveen Bakshi, Officiating Commanding Officer, ASC Centre and College Bangalore for Issuing Civil Certification of Chefs” 

  • South Indian Culinary Association (IFCA South Region)

    Member

  • AFSTI

    Member