Ben Santhosh

• Oversee the daily operations of the catering service to ensure efficiency and quality. • Coordinate and manage staff schedules, including hiring, training, and supervising catering staff. • Act as the primary point of contact for clients, addressing their needs and concerns promptly and professionally. • Conduct site visits and consultations to understand client needs and preferences. • Prepare budgets and manage expenses and dietary requirements.

Modules covered are • Tourism and Hospitality and Business Strategy. • Strategic Approach in Marketing Planning for Hospitality, Travel and Tourism • Hospitality Operations Management. • Event Management. • Cross Cultural Management. • International Project Management. • Entrepreneurship in Tourism and Events.