Chef Sugata Mukherjee
Assistant Professor
| Qualification | DHMCT & AN and MHM (UOU) |
|---|---|
| Life time member of | 1. CAFR ( Chef Association of Five River ) 2. IFCA (Indian Federation of Chefs Association ) 3. WACS( World Association of Chefs Societies ) 4. ICF (Indian culinary forum) 5. WCCF (World Chef Choice Federation) |
| Teaching Interest | Food Production, Hotel Law, Nutrition & Food Science, Food Hygiene |
| Experience | 8 years in Teaching & 3 years in Industry |
| Department | Hotel Management |
PUBLICATIONS (In Journals & Peer Reviewed Conferences)
| Paper Name | Author | Journal | Indexed In | Year |
|---|---|---|---|---|
| Effect of Eco Friendly Practices in Hospitality Industry | Sugata Mukherjee | IJRTE | scopus | 2021 |
| SOLIDARY IN DAIVERSITY – THE BENGALI CUISINE | Sugata Mukherjee | Research legacy and future | UGC care | 2019 |
| IMPORTANCE OF POULTRY FARMING IN INDIA;- REFFERENCE TO THE HOSPITALITY INDUSTRY | Sugata Mukherjee | Research Directions | UGC care | 2019 |
| TOURIST PERCEPTION ABOUT INDIAN FOOD HYGIENE: AN OPPORTUNITY FOR INDIAN TOURISM ECONOMY | Sugata Mukherjee | ij360MR | UGC care | 2019 |
| Moringa – Culinary Advantage | Sugata Mukherjee | IOSR journal | UGC care | 2018 |
PUBLICATIONS (In ISBN Book/Book Chapters)
| Book Name | Author | Publisher | ISBN No | Year |
|---|---|---|---|---|
| An Assessment on the Impact of Quality Consciousness in the Industry of Food Processing | Sugata Mukherjee | THE HOSPITALITY PRESS | 978-93-95806-73-2 | 2023 |
| The importance of attributes and attitude in hospitality sector | Sugata Mukherjee | Bharti Publication | 978-93-90818-91-4 | 2022 |
