Neena joshi

Ms. Neena Joshi

Associate Dean and Professor

Ms Neena Joshi is a Professor and Associate Dean at the Department of Food and Beverage Production. This comes under the Faculty of Hospitality Management and Catering Technology at RUAS. A professional chef with 9 years of industry experience as a pastry and international cuisine chef, she also has 28 years of teaching experience and knowledge to offer. This is well complemented by her ability to think outside the box to achieve the goal of giving every student need-based learning for skill development and employability.
Besides the love of cooking, some of her biggest passions include teaching, learning new languages and preserving the environment. She also loves to travel that combines with her interest in exploring new places and cultures. Her interest in research is chiefly to do with the impact of human activity on the environment.
She graduated from the prestigious Institute of Hotel Management, Catering Technology and Applied Nutrition, Mumbai. In addition, she has a Diploma in Hotel Management, a Degree in Arts and a Master’s degree in Business Administration (Human Resources).


  • MBA in Human Resources(Distance Learning)

    Sikkim Manipal University

  • Bachelor’s Degree in Arts (Distance Learning)

    Karnataka University

  • Diploma in Hotel Management & Catering Technology

    Institute of Hotel Management, Mumbai


Total Experience: 37 years

Industry: 9 years
Academic: 28 years

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
Associate Professor-Food and Beverage Production since 1995
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

Training Experience

4 Years Vocational Training and Short Term Training Experience

Research Interest: Contemporary Gastronomy, Food Waste and Environment Awareness, Urban Farming, Food Media Studies


  • Contemporary Gastronomy
  • Food Waste and Environment Awareness
  • Urban Farming
  • Food Media Studies

  1. Exploring Impact of CSR Initiatives Taken by Hotels on Economic Development and Sustainable Tourism,Ripples Journal, Vol. 5.2016ISSN: 2229 – 6794 http://​www​.msrchm​.edu/​w​p​-​conte…
  2. 4 articles in Hospitium, In House Magazine of FHMCT, Hospitium Vol 2,Issue 1, · Indian Cuisine at the Top of the World. · Moringa – The Miracle Food, · Alchemy – Bangalore’s Iconic Fine Dining Restaurant, · The Art of Plating Food
  3. A Critical Study on the Impact of Food Miles and Promotion of Local food Sourcing in Bengaluru, Karnataka
  4. Futurology: Managing Business in the Age of Technological Disruptions, https://​www​.blooms​bury​.com/in/…
  5. Culinary Gardens by Chefs- A Trending Green Practice in Hospitality Business, Hospitium Vol 2, Issue 1, 6/1/2020

  1. Award of Excellence’ in Teaching from Gokula Education Foundation on September 2013
  2. First Woman Chef in Bangalore
  3. Played a significant role in training and placing students as chefs in well-known
    hotels from over 25 batches of undergraduates who are now successful in their
  4. Involved in developing enzyme based bread improvers pioneered by Biocon
    India Limited
  5. Developing contemporary curriculum to facilitate employability for Hospitality
  6. Visited Lausanne, Switzerland in June 2010 on a Faculty Exchange Program
  7. Planned and executed a Banquet menu in Indian cuisine in Lausanne for 60 Swiss Nationals eating Indian food for the first time

  • South Indian Culinary Association


  • Indian Bakers Association


  • Food Lover’s Club