Dr Sunil Kumar - Mizoram University
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Dr Sunil Kumar
Mizoram University
Department of Tourism and Hospitality Management
Faculty Member
Maharshi Dayanand University
IHTM
PhD Research Scholar
Institute of Hotel Managmgnet
Food Production
Faculty Member
ICI College
Business Administration
Faculty Member
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Assistant Professor, Department of Tourism and Hospitality Management, Mizoram University, Aizawl www.facebok.com/ihmsunilkumar
in.linkedin.com/in/ihmsunilkumar/
www.chefsunilkumar.com
Supervisors:
Dr. Ashish Dahiya
Phone:
09996000499
Rohtak Haryana, India
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Teaching Documents by Dr Sunil Kumar
Hospitality, Hotel, and Hoteliering PPT for Ph D studetns
Dr Sunil Kumar
, 2024
Functions of Front Office Management: Organization Structure, Functions, Reservation & ‎Cancella...
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Functions of Front Office Management: Organization Structure, Functions, Reservation &  ‎Cancellation Procedures, Functions of House Keeping: Organization Structure, Functions, ‎Works of Executive House Keeper, Types of Rooms, Types of Restaurant-Menu, Room ‎Service, Catering Services-Food Service for the Airlines, Banquette, Corporate, MICE, ‎Retail Food Market, Business/Industrial Food Service, Healthcare Food Service, Cruise ‎ship, Railways. ‎
Hospitality Business PPT for Ph D Students
Dr Sunil Kumar
, 2024
in this PPT
Concept, Historical evolution of Hospitality industry – Global and Indian Context, S...
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in this PPT
Concept, Historical evolution of Hospitality industry – Global and Indian Context, Structure ‎of Accommodation Industry, Types of Hotels, Operation of Accommodation Units, Yield
Management, Occupancy Rates, Hospitality Industry Business Network, Determinants of
Hospitality, Guest Relationship Management, Trends of Hospitality Business. ‎
QUALITY MANAGEMENT FOR SERVICES (QMS) for MBA in Tourism and Hospitality
MBATH/2/FC/04 Credit (2) Max Mark 100 (C1=20; C2=20; C3=60) Objectives: To understand the princip...
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MBATH/2/FC/04 Credit (2) Max Mark 100 (C1=20; C2=20; C3=60) Objectives: To understand the principles of quality management and to explain how these principles can be applied within quality management systems. Outcome: Ability to identify the key aspects of the quality improvement cycle and to select and use appropriate tools and techniques for controlling, improving and measuring quality. Course contents Unit I: Definitions-TOM framework, benefits, awareness and obstacles. Quality-vision, mission and policy statements. Customer Focus-customer perception of quality, Translating needs into requirements, customer retention. Dimensions of product and service quality. Cost of quality.
Quality Management Notes for MBA in Culinary Arts
Short and Concise Notes on Quality Management for MBA in Culinary Arts students.
Handbook of BBA in Culinary Arts Syllabus
Indian Culinary Institute (ICI) in collaboration with Indira Gandhi National Tribal University (IGNTU)
, 2018
Bachelor’s in business administration (Culinary Art) is offered by Indian Culinary Institute (ICI...
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Bachelor’s in business administration (Culinary Art) is offered by Indian Culinary Institute (ICI) in collaboration with Indira Gandhi National Tribal University (IGNTU), Amarkantak, Madhya Pradesh. This Degree shall be called Bachelor in Business Administration in Culinary Arts in short form “BBA in Culinary Arts”. ICI is an organisation of Ministry of Tourism, Govt. of India. This programme of shall focus on Culinary and Allied areas.
COURSE STRUCTURE OF BBA IN CULINARY ARTS
Indian Culinary Institute
, 2018
A well-defined course syllabus has been designed to provide comprehensive, rigorous and contempor...
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A well-defined course syllabus has been designed to provide comprehensive, rigorous and contemporary theoretical and practical knowledge to the students, thereby meeting the expectations of Culinary industry.
INDIAN CUISINE NOTES
All India state cuisine detail with detail of food.
Food and Beverage Service Notes for Waiter
Table of Content
Topic: Pride in the Nation
Topic: Tourism & You
Topic: Etiquettes & Basic Conve...
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Table of Content
Topic: Pride in the Nation
Topic: Tourism & You
Topic: Etiquettes & Basic Conversation:
Topic: Identification and use of tools and equipments
Topic: Identification and use of tools and equipments
Topic: Techniques and principals of cleaning:
Topic: Personal Hygiene:
Topic: Food handling and Hygiene:
Topic: Safety and precautions:
SAMPLING AND ITS TYPE
Grammar - The Basics
Ownership & Time share
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The timeshare industry grew 75% since 1990, with over 4 million households globally owning timeshares.
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History and all detail of cheese
cheese history and types
Wine Service
Wine Service in Hotel
Beer and Beer Service
Beer, Beer Service,
Type of Sample in Research
indian cheese market
Food and Beverage Service Basic notes
BAKERY AND CONFECTIONERY
Good food needs good bread and to make good bread one needs to understand the components (ingredi...
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Good food needs good bread and to make good bread one needs to understand the components (ingredients) that are used in bread making, and their functions. The basic ingredients are Flour, Salt, Yeast and Water. Before we go on to discuss the different components of bread, let us first list the different types of dough. Bulk Fermented Dough: This is the process that most bakers use to prepare bread. Flour and salt are blended with yeast and water and mixed to smooth clear dough. The dough is then covered to prevent drying out and a skin forming, and then giving a period of bulk fermentation. Here all the ingredients are mixed at once and allowed to ferment. The dough is then knocked back (de gassed) after about two thirds of the fermentation has taken place and then kneaded to encourage further yeast activity. In addition, to equalize the dough temperature. When the fermentation is complete, the dough is weighed off into loafs/rolls. The total fermentation can vary from one to twelve hours, depending on the recipe. No Time Dough: This process speeds up the fermentation process by adding an improver that contains chemicals that would naturally be produced by fermentation, given a little more time. Flour, Yeast, Salt and water with the improver are blended into a dough, but the mixing is continued for almost double the time. Until the gluten is developed sufficiently. It is preferable to use a machine rather than mixing by hand. When mixing is complete, the dough is ready for scaling (weighing). A little extra yeast is added in recipes using improvers, as the quick fermentation does not allow the yeast to grow to its normal levels. As this process does not allow time for the gluten to mellow properly, about 4% extra water must be added to compensate. The extra water will increase the yield, which should pay for the improver. No time dough is ideal for those kitchens with limited time, space and facilities. Improvers also assist prolonged quality maintenance. Improvers also help make reasonable quality bread that has less gluten (weak flour).
Books by Dr Sunil Kumar
AN EXPLORATORY STUDY OF INDIGENOUS CULINARY PRACTICES OF MIZO COMMUNITY FOR THE PROMOTION OF GASTRONOMY TOURISM
Mizoram University
, 2025
This exploratory mixed-methods study investigates the indigenous culinary practices of the ‎Mizo ...
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This exploratory mixed-methods study investigates the indigenous culinary practices of the ‎Mizo community, focusing on their potential to enhance gastronomy tourism in Mizoram, ‎India. By documenting traditional dishes, cooking techniques, ingredients, and the cultural ‎contexts surrounding food preparation and consumption, the research aims to bridge ‎academic insights and practical tourism development strategies.‎
The research employed a comprehensive methodological framework, combining qualitative ‎ethnographic approaches—including participant observation, in-depth interviews, and ‎visual documentation—with quantitative survey data from 375 respondents across five ‎diverse districts: Aizawl, Champhai, Lunglei, Lawngtlai, and Mamit. This mixed-methods ‎approach facilitated a nuanced understanding of culinary traditions, their sociocultural ‎significance, and their perceived attractiveness for tourism promotion.‎
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This mixed-methods study gathered data from 375 respondents using ethnographic and quantitative approaches for comprehensive insights.
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Textbook on Digital Marketing for PG Students
Sunil Kumar
, 2024
In the rapidly evolving landscape of marketing, the emergence of digital
marketing has revolution...
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In the rapidly evolving landscape of marketing, the emergence of digital
marketing has revolutionized the way businesses connect with their target
audience. As marketing transcends traditional boundaries, it has become
imperative for marketers to adapt to the digital realm to remain competitive.
In this context, the significance of digital marketing as a subject cannot be
overstated. It is no longer just an elective but an essential component of
business education, catering to the needs of both large corporations and small
enterprises alike.
With consumers increasingly engaging online, digital marketing offers
unparalleled opportunities for targeted outreach and cost efficiency. However,
navigating the intricacies of this dynamic field poses unique challenges for
educators and practitioners alike. The intersection of technology and
marketing, coupled with the constant evolution of platforms and strategies,
necessitates a comprehensive resource that bridges theory with real-world
application.
This textbook on digital marketing is a response to the growing demand
for a comprehensive and practical guide in the field. Drawing from my
experience teaching digital marketing courses and facilitating executive
education programs, I identified a glaring gap in the available literature.
Existing resources often fell short in providing the depth and breadth required
to equip students and professionals with the necessary knowledge and skills.
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