A hearty English breakfast is a delight on a winter morning that everyone loves and craves !!
One dish that has stood the test of time as a winter favourite breakfast is the old-world classic -Chicken and Potato Hash with Fried Eggs. A delicious and hearty meal that is a perfect start to your day, is also a great comfort food that can be enjoyed at any hour of the day. Made with tender chicken, crispy potatoes, and perfectly fried eggs, creating a satisfying and filling meal that is sure to please your taste buds.
Ingredients:
1 pound boneless, skinless chicken breast, diced
4 medium-sized potatoes, diced into small cubes
1 large onion, diced
1 red bell pepper, diced
3 cloves garlic, minced
2 tablespoons olive oil
Salt and pepper, to taste
4 large eggs
Fresh parsley, chopped (optional)
Steps:
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced chicken and cook until it is browned and cooked through. Remove the chicken from the skillet and set it aside.
In the same skillet, add another tablespoon of olive oil and then add the diced potatoes. Cook for about 10-15 minutes, or until the potatoes are golden brown and crispy.
Add the diced onion, red bell pepper, and minced garlic to the skillet. Cook for an additional 5-7 minutes or until the vegetables are tender and fragrant.
Add the cooked chicken back into the skillet and stir to combine all the ingredients. Season with salt and pepper, to taste.
In a separate skillet, heat some oil over medium heat. Crack the eggs into the skillet and cook until the whites are set but the yolks are still runny.
Serve the chicken and potato hash on plates and top with a fried egg. Garnish with fresh parsley, if desired.
Chicken and Potato Hash with Fried Eggs is a simple and delicious dish that is perfect for any meal of the day. The combination of tender chicken, crispy potatoes, and perfectly cooked eggs creates a satisfying and filling meal that is sure to become a family favorite. So, grab some eggs and get cooking!
The biggest question each mother, wife, and cook, in every Indian household each day has to pass through is the “great Indian dinner debate” !!
People, mostly men, especially in north India continue to look for that “kuch badhiya option” which usually has a reference from a recipe of their favorite restaurant, or a chef Varun Inamdar cuisine they have watched on youtube, or one of the social media channels, which becomes an alibi for them to order dinner from outside. With these classics so strongly impressed in their minds, they almost constantly crave smoked Butter chicken, Dal Makhni, or Indianised version of chili chicken if not a continental dish on a certain day.
Eating out is not necessarily the best option all the time, for a variety of reasons. The most important is that commercial kitchens use a variety of ingredients that should be consumed in moderation by everyone. These ingredients are not good for the gut and can cause long-term negatives for the digestive system.
There are some dishes, while they could sound complex, that can help curb such pangs and cravings in the house. Quesadillas are one such dish, that is popular in Mexico made with tortillas and spiced to perfection. Chicken quesadillas are perfect for a quick and easy weeknight dinner. With a few simple ingredients, you can have a delicious and satisfying meal in no time.
Ingredients:
2 cups cooked, shredded chicken
1 cup shredded cheese (cheddar or Mexican blend)
4 large flour tortillas
1/4 cup chopped fresh cilantro
1/4 cup diced onion
2 tablespoons olive oil
1 teaspoon chili powder
1/2 teaspoon garlic powder
Salt and pepper to taste
Instructions:
Mix the cooked, shredded chicken, chopped cilantro, diced onion, chili powder, garlic powder, salt, and pepper in a large bowl.
Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil.
Lay a tortilla flat in the skillet and sprinkle 1/4 cup of shredded cheese over half of the tortilla.
Add a generous amount of the chicken mixture on top of the cheese, then fold the other half of the tortilla over the filling.
Cook for 2-3 minutes on each side, until the cheese, is melted and the tortilla is crispy and golden brown.
Remove the quesadilla from the skillet and repeat the process with the remaining tortillas, chicken mixture, and cheese.
Cut each quesadilla into wedges and serve hot, garnished with additional cilantro and a dollop of sour cream, if desired.
Chicken quesadillas are a tasty and satisfying meal that can be customized with your favorite ingredients. You can add vegetables like peppers or mushrooms for extra flavor and nutrition. Enjoy this recipe as a quick and easy dinner or a fun snack with friends and family.
In recent years, the yogurt market in India has grown significantly in terms of flavour, variety, and option size. Yogurt’s growing acceptance as a nutritious snack choice, together with customers’ growing health consciousness, has been the driving force behind this expansion. The soaring demand for yogurt in India is also a result of the country’s expanding urban population and rising middle-class disposable incomes. As more competitors entered the market, offering a variety of flavour- and technology-forward yogurt products, the market’s expansion was further accelerated.
In the upcoming years, it is anticipated that the Indian yogurt market would maintain its growth trajectory due to the rising emphasis on healthy eating practices and the preference for dairy-based products. After all, the Indian yogurt market is expected to grow by 23.56% by 2028. Yogurt, also known as curd in India, is a popular dairy product consumed by people across India. It is a versatile food that can be eaten on its own, used as a dip or dressing, or added to smoothies and desserts. Let’s talk about the 5 most popular yogurt brand and their product range and Unique selling points in such a cluttered and competitive market.
Epigamia is a Mumbai-based yogurt brand that has become popular among health-conscious consumers. The company was founded in 2015 and has since expanded its product range to include Greek yogurt, lactose-free yogurt, and flavored yogurt. Epigamia uses high-quality ingredients and claims to be low in fat and sugar, making it a great option for those looking for a healthy snack.
The brand has received significant investment from prominent investors such as Danone, Verlinvest, and DSG Consumer Partners along with Bollywood actress Deepika Padukone, In 2020, Epigamia announced a partnership with Future Consumer Limited, which will help the company expand its distribution network.
Nestle A+ Nourish is a yogurt brand that aims to provide a nutritious and delicious snack for consumers. The brand is known for its thick and creamy texture, which is achieved by using a unique strain of probiotics. Nestle A+ Nourish offers a range of products, including fruit-flavored yogurt, low-fat yogurt, and Greek yogurt.
Nestle A+ Nourish is part of the Nestle family of brands, which is a well-known multinational food and beverage company. The brand has received significant investment from Nestle India, which has helped it expand its product range and distribution network.
Mother Dairy is a popular brand of dairy products that is owned by the National Dairy Development Board (NDDB). The company was founded in 1974 and has since become one of the leading dairy brands in India. Mother Dairy produces a range of dairy products, including yogurt, milk, cheese, and ice cream.
Mother Dairy yogurt is known for its natural taste and thick and creamy texture. The brand offers a range of flavors, including mango, strawberry, and vanilla. Mother Dairy has a strong distribution network and is available in most major cities in India.
One Good is a startup that produces plant-based dairy products, including yogurt. The brand was founded in 2018 and aims to provide a healthier and more sustainable alternative to traditional dairy products. Goodmylk uses high-quality ingredients, such as almond milk and coconut milk, to create its products.
The brand has received investment from several prominent investors, including Unilever Ventures and Roots Ventures. OneGood is available in select stores in Mumbai, and the company is working to expand its distribution network.
White Cub is a yogurt brand that is based in Kolkata. The company was founded in 2020 and has quickly gained a following among consumers. White Cub produces a range of flavored yogurt, including blueberry, strawberry, and mango.
The brand has received investment from Kolkata-based investor Rajesh Ranganathan. White Cub is available in select stores in Kolkata, and the company is working to expand its distribution network.
The Indian yogurt market is growing, and several brands are emerging to meet the increasing demand for this healthy and delicious food. It will be interesting to see what these brands shave to offer in the future with more competition pulling up every year,
Gujiyas are sweet dumplings that are commonly made in Uttar Pradesh, Rajasthan, and Madhya Pradesh. They are composed of maida or flour and filled with a delicious khoya and dried fruit mixture.
This Indian dish is frequently prepared during the Holi celebration and is deep-fried in ghee before being covered with sweet syrup. The delicious filling enters your mouth through a break in the crisp exterior. There are many gujiya varieties available now with various fillings, including baked gujiyas, mawa gujiya, and even healthier options. However, nothing compares to the ageless classic.
Here is a recipe for Gujiya, a popular Indian sweet that is often enjoyed during the Holi festival:
Ingredients:
2 cups all-purpose flour
1/4 cup ghee or clarified butter
1/2 cup milk
1 cup grated khoya (dried milk)
1 cup powdered sugar
1/2 cup chopped mixed nuts (almonds, cashews, and pistachios)
1/2 tsp green cardamom powder
Oil for deep frying
Instructions:
In a large mixing bowl, combine the all-purpose flour and ghee. Mix it together until it resembles breadcrumbs. Add milk, little by little, to form a stiff dough. Cover and set aside for 30 minutes.
In a separate mixing bowl, combine the khoya, powdered sugar, mixed nuts, and cardamom powder. Mix well to form a smooth mixture.
Divide the dough into small equal-sized balls. Roll each ball into a thin round circle of about 4-5 inches in diameter.
Place a tablespoon of the khoya mixture onto one-half of the rolled dough circle. Leave some space around the edges so you can seal it shut.
Fold the other half of the dough over the mixture and press the edges together to seal it. Use a fork to create a pattern on the edges.
Heat oil in a deep frying pan over medium heat. Once the oil is hot, gently add the gujiyas to the oil and fry them until they are golden brown.
Remove the gujiyas from the oil with a slotted spoon and drain the excess oil on a paper towel.
Serve the gujiyas hot or at room temperature. They can be stored in an airtight container for up to a week.
Gujiya is a popular Indian sweet that is often enjoyed during the Holi festival, which is also known as the festival of colors. It is a time of celebration, where people come together to enjoy good food, music, and dance. The gujiyas are a perfect addition to the festivities and are sure to be enjoyed by all.
Oats have been a popular breakfast choice for people of all ages for years. But did you know that oats can provide numerous health benefits for children? Oats are a nutrient-dense food that can offer several essential vitamins and minerals necessary for growth and development in children.
Oats are whole-grain food that is loaded with essential nutrients. A 100-gram serving of oats provides 389 calories, 66 grams of carbohydrates, 17 grams of protein, and 7 grams of fat. Oats are a rich source of fiber, with a 100-gram serving providing 10 grams of dietary fiber, which is around 40% of the daily recommended intake. Oats also contain several vitamins and minerals, including vitamins B1, B5, B6, folate, magnesium, zinc, and iron.
A 100-gram serving of oats contains around 389 calories, which is relatively high compared to other breakfast cereals. However, it’s essential to note that these calories are nutrient-dense, meaning they contain a high concentration of vitamins and minerals per calorie. Moreover, the fiber content in oats helps children feel fuller for longer, reducing the likelihood of snacking on unhealthy foods and promoting a healthier weight.
Benefits of Having Oats in Kids
Improved Digestion
Oats are a fantastic source of fiber, which is essential for maintaining healthy digestion in children. Fiber helps regulate bowel movements, preventing constipation and promoting a healthy gut. This is especially important for children who are still developing their digestive systems.
Promotes Heart Health
Oats contain beta-glucan, a type of soluble fiber that has been shown to help lower cholesterol levels. Eating oats regularly can help promote heart health in children by reducing their risk of developing heart disease later in life.
Boosts Brain Development
Oats contain several B vitamins, including thiamine, riboflavin, and niacin. These vitamins are essential for brain development and function. Thiamine, for example, is necessary for the proper functioning of the nervous system and helps convert food into energy that the brain can use.
Provides Long-Lasting Energy
Oats are an excellent source of complex carbohydrates, which provide a slow release of energy over an extended period. This makes them a great breakfast option for kids who need long-lasting energy to fuel their day.
Helps Maintain a Healthy Weight
As mentioned earlier, the fiber content in oats helps children feel fuller for longer, reducing the likelihood of snacking on unhealthy foods and promoting a healthier weight. This is especially important in today’s world, where childhood obesity is becoming more prevalent.
Aids in the Prevention of Asthma
Studies have suggested that children who eat oats regularly have a lower risk of developing asthma. The anti-inflammatory properties of oats may play a role in this benefit, as inflammation is a common trigger for asthma symptoms.
Therefore, oats are an excellent breakfast option for children. They are nutrient-dense, provide long-lasting energy, and can offer several essential vitamins and minerals necessary for growth and development. Encouraging children to eat oats regularly can help establish healthy eating habits that can benefit them throughout their lives.
Ice cream and gelato are two of the most beloved frozen desserts in the world. Although they may look and taste similar at first glance, they are actually quite different in terms of their ingredients, preparation, serving style, and cultural significance. In this article, we will explore the key differences between ice cream and gelato, along with their serving style, temperature, and cultural differences.
Ingredients
The main difference between ice cream and gelato lies in their ingredients. Ice cream is made from cream, milk, sugar, and sometimes eggs, and is churned at a high speed to incorporate air, resulting in a light and fluffy texture. Gelato, on the other hand, uses less cream and more milk, resulting in a denser, creamier texture. Gelato also typically has a lower fat content than ice cream. Additionally, gelato is made with fewer eggs (or sometimes none at all) and often incorporates natural flavors like fresh fruits, nuts, and chocolate.
Preparation
The preparation of ice cream and gelato also differs significantly. Ice cream is made using a continuous freezer, which adds air to the mixture and results in a fluffier texture. Gelato, on the other hand, is made using a batch freezer, which churns the mixture more slowly and results in a denser, smoother texture. Gelato is also typically served at a slightly warmer temperature than ice cream, which enhances its creamy texture and allows its flavors to shine.
Serving Style
In terms of serving style, ice cream, and gelato are typically presented differently as well. Ice cream is often scooped into large, round balls and served in cones or cups. Gelato, on the other hand, is often served in smaller, shallow cups or cones and is presented in a more artful, decorative manner. This is because gelato is often handmade in small batches and is considered a premium dessert in many cultures.
Temperature
Another significant difference between ice cream and gelato is the temperature at which they are served. Ice cream is typically served at a colder temperature than gelato, which is served slightly warmer to enhance its creamy texture and flavor. Gelato is often stored at a slightly warmer temperature than ice cream, which allows it to be more easily scooped and served.
Cultural Differences
Finally, ice cream and gelato have different cultural significance and histories. Ice cream has been a popular dessert in the United States since the late 1800s, and has become an iconic part of American cuisine. Gelato, on the other hand, has its roots in Italy, where it has been enjoyed for centuries. Gelato is often seen as a premium dessert in many cultures and is associated with artisanal craftsmanship and quality ingredients.
Although ice cream and gelato may look and taste similar at first glance, they are actually quite different in terms of their ingredients, preparation, serving style, temperature, and cultural significance. Ice cream is made with more cream, is churned at a higher speed, and is served at a colder temperature, resulting in a light and fluffy texture.
Gelato, on the other hand, is made with more milk and less cream is churned more slowly, and is served at a slightly warmer temperature, resulting in a denser, creamier texture. Additionally, gelato is often presented in a more artful, decorative manner and is associated with premium ingredients and artisanal craftsmanship. Regardless of your personal preference, both ice cream and gelato are delicious frozen treats that have become a beloved part of many cultures around the world
Popcorn is an iconic snack that has become almost synonymous with cinema. The delicious aroma and crunch of freshly popped popcorn are inseparable from the movie-going experience. But how did popcorn become the go-to snack for movie theaters around the world? We have devised a nuanced study to understand the history of popcorn and how it became the global snack of choice in the cinematic world.
Popcorn is a type of corn kernel that, when heated, expands and pops. The origins of popcorn can be traced back to Mexico over 5000 years ago, where it was an important food source for the Aztecs. The early colonizers of America also enjoyed popcorn, and it was a popular snack at fairs and carnivals in the 19th century.
However, it wasn’t until the early 20th century that popcorn became a staple snack at movie theaters. In fact, the story goes that popcorn was actually banned from cinemas in the early days of movie-going, as it was considered too messy and noisy. Instead, theater owners sold candy and soda as the snack of choice.
So how did popcorn become the dominant snack in cinemas? The answer lies in a combination of cultural movements and clever marketing. One of the key factors was the introduction of sound to movies in the late 1920s. Suddenly, movies were no longer silent and theaters had to find a way to cover up the noise of the projector. Popcorn was the perfect solution, as its crunchiness helped to mask the sound of the projector.
At the same time, the Great Depression hit America, and people were looking for cheap forms of entertainment. Movie theaters saw an opportunity to increase their revenue by selling popcorn, which was cheap to make and could be sold at a high markup. This led to an increase in the number of popcorn machines in cinemas, and soon the smell of freshly popped popcorn became synonymous with movie-going.
Another important factor in the rise of cinema popcorn was clever marketing. In the 1930s, a man named Glen W. Dickson invented the popcorn machine that could be easily transported and used in different locations. He also developed a pre-packaged popcorn product called “Red Top,” which could be sold to theaters.
Theaters quickly realized the potential of pre-packaged popcorn, as it was much easier and cleaner to serve than freshly popped popcorn. They also began to promote popcorn heavily through advertising campaigns and even started to give away free samples to entice people to buy.
Popcorn’s popularity continued to grow throughout the 20th century, and it became a global phenomenon. Today, popcorn is the go-to snack for movie-goers around the world, and it’s estimated that Americans alone consume 16 billion quarts of popcorn each year.
Popcorn’s significance extends beyond just being a tasty snack. In many ways, it’s become an integral part of the movie-going experience. The smell of popcorn and the sound of it being eaten have become part of the ambiance of movie theaters.
Furthermore, the popularity of popcorn has had a significant impact on the agricultural industry. Popcorn is one of the few crops that is still largely grown by small-scale farmers, and its demand has provided a stable source of income for many of them.
In recent years, the rise of streaming services and home theaters has led some to question the future of movie theaters. However, popcorn’s enduring popularity suggests that the cinema experience will continue to be an important part of our cultural landscape.
Popcorn’s rise to global fame as the go-to snack for cinema is a fascinating story that involves cultural movements, clever marketing, and the enduring appeal of a tasty snack. Today, popcorn remains an integral part of the movie industry and one it’s key profit-yielding products.
The Robin Hood Army (RHA) is an Indian non-governmental organization that operates on a zero-funds basis and aims to combat food waste and hunger. The organization was founded in August 2014 in New Delhi and has since grown to operate in over 200 cities across 12 countries, including India, Pakistan, Bangladesh, Sri Lanka, Nepal, and Malaysia. The RHA has gained widespread recognition and support for its innovative approach to solving hunger and food waste problems, and its commitment to helping marginalized communities.
The RHA’s vision is to create a world where no one goes hungry. Its mission is to combat food waste and hunger by providing surplus food from restaurants, hotels, and individuals to those in need. The organization believes that surplus food can be utilized to feed people who are struggling to make ends meet and that no food should go to waste when there are millions of people who are starving. The RHA aims to make food distribution more efficient and effective by using technology and social media to connect donors with volunteers.
The RHA operates on a volunteer-driven model, with a network of over 50,000 volunteers who work on a zero-funds basis. The volunteers are called ‘Robins,’ and they work to collect surplus food from restaurants, hotels, and individuals, and distribute it to those in need. The RHA’s approach is unique in that it leverages social media to connect donors with volunteers in real time, enabling them to respond quickly to requests for help. The RHA has also developed a mobile app that allows donors to track the progress of their donations and connect with volunteers.
The RHA’s work has been particularly crucial during the COVID-19 pandemic, which has exacerbated food insecurity and hunger across the world. During the pandemic, the RHA has worked tirelessly to provide food to those who have lost their jobs, are struggling to make ends meet, or have been impacted by natural disasters. The RHA has also worked to ensure that frontline workers, such as healthcare workers and police officers, are well-fed and taken care of.
The RHA’s impact and reach have grown significantly over the years, and the organization has ambitious plans for the future. The RHA aims to expand its network of volunteers and partners and to develop new tools and technologies to make its operations more efficient and effective. The organization is also working to increase awareness of food waste and hunger, and to advocate for policies and initiatives that address these issues.
One of the RHA’s key initiatives for the future is the ‘Mission 2025’ campaign, which aims to feed 30 million people annually by 2025. The campaign aims to expand the RHA’s network of volunteers and partners and to develop new initiatives to tackle food waste and hunger. The RHA has also partnered with leading corporations and foundations to support its work and expand its impact throughout the world.
The Robin Hood Army is a remarkable organization that has made a significant impact in the fight against hunger and food waste. The RHA’s unique approach to food distribution, which leverages technology and social media, has enabled it to connect donors with volunteers quickly and efficiently. The RHA’s commitment to zero-fund operation and volunteerism has also made it a model for other NGOs and social enterprises.
The RHA’s future prospects are promising, with plans to expand its operations, increase awareness, and advocate for policy change. The RHA’s ‘Mission 2025’ campaign, which aims to feed 30 million people annually by 2025, is an ambitious goal, but one that is within reach given the organization’s track record of success. The RHA is an inspiring example of how a dedicated group of volunteers can make a significant difference in the fight against hunger
Archaeologists from the University of Pennsylvania and the University of Pisa have made a remarkable discovery in southern Iraq. They have uncovered the remains of a public eating space that dates back almost 5000 years in the ruins of ancient Lagash, which was an essential center of the Sumerian civilization. The discovery is significant because it provides insight into the dietary habits and social structure of this ancient civilization.
Holly Pittman, Archeologist, said, “What we understand this thing to be is a place where people – regular people – could come to eat and that is not domestic. We call it a tavern because beer is by far the most common drink, even more than water, for the Sumerians… there was a beer recipe that was found on a cuneiform tablet.”
Inside the tavern, the team of archaeologists found an oven, some benches, and an ancient clay refrigerator known as a “zeer,” which would have been used to keep food cool. The researchers also discovered leftover food in bowls and other vessels, including fish and animal bones, providing clues about the Sumerians’ diet. The presence of evidence of beer drinking suggests that this activity was widespread among the Sumerians, adding further insights into the culture and social life of this ancient civilization.
To make this discovery, the team made use of advanced technologies such as drone photography, thermal imaging, magnetometry, and micro-stratigraphic sampling. These methods allowed the archaeologists to get a better understanding of the layout and structure of the tavern and to uncover artifacts that might have been missed using traditional excavation methods.
Lagash, which was built on marsh islands, was one of the most prominent sites in southern Iraq during the 3rd millennium. It was a hub of political, economic, and religious activity, and extensive excavations by different teams of researchers have been carried out in recent years. The discovery of this public eating space provides valuable insight into the daily lives and social structure of the Sumerian people who lived in Lagash, and it adds to our understanding of the broader history of this important civilization.
The National Council for Hotel Management & Catering Technology (NCHMCT) is an autonomous body under the Ministry of Tourism, Government of India. Its primary goal is to provide quality education and training to students interested in pursuing careers in the hospitality, Culinary and tourism sectors.
One of NCHMCT’s flagship programs is its B.Sc programme in hospitality and hotel administration, which is a three-year undergraduate degree course. This degree is highly regarded and recognized both nationally and internationally, and many students aspire to join this program.
For several years, the NCHMCT has been searching for a regular university to serve as a certifying partner for its degree and postgraduate degree courses. This search has come to an end with the announcement that Jawaharlal Nehru University (JNU) in Delhi will be the certifying university for NCHMCT’s B.Sc program in hospitality and hotel administration, as well as its M.Sc in hospitality administration program. This is a significant achievement for the NCHMCT, as JNU is a highly respected university in India and internationally, and this partnership will provide a significant boost to the credibility and recognition of NCHMCT’s flagship programs.
Senior principal of one of the prestigious IHM, said, “The students as well as recruiters were confused. Even students faced issueswhile approaching for education loans. Certain banks were reluctant to extend loans to students.”
The principal of an IHM, said, “Students were not getting proper credit for their degrees when they went for higher studies abroad. With JNU recognition, the weightage will definitely improve and also the trust level for IHM degrees globally,”
Although there has been no official announcement from either party about the partnership, the NCHMCT has highlighted the new recognition in their prospectus for the NCHM-JEE exam in an unambiguous way. The prospectus makes it clear that the 3-year B.Sc program is recognized by JNU, and its graduates will receive degrees from the university. The prospectus also notes that JNU is ranked second by the National Institutional Ranking Framework (NIRF) in the university category in India, highlighting the prestige of the institution.
Sources at the NCHMCT have indicated that the formal announcement and signing of the Memorandum of Understanding (MoU) will occur later this month in Delhi, in the presence of the Union Tourism Minister. The source emphasized that this is not an affiliation but rather a recognition by JNU. This distinction is essential, as it indicates that the NCHMCT will retain its autonomy and independent status while benefiting from the prestige and recognition of JNU.
The recognition of NCHMCT’s flagship program by JNU is a significant morale booster for the NCHMCT, particularly as IHM admissions have experienced a decline in recent years. The NCHMCT has responded to this decline by authorizing individual IHMs to advertise and fill vacancies via walk-in interviews. However, this recognition by JNU will help attract students and provide an added incentive for them to choose NCHMCT’s programs over others. Overall, the partnership with JNU is a significant development for the NCHMCT, which will undoubtedly contribute to the growth and development of its programs and help it maintain its position as a leading institution in the hospitality and tourism education sector.
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