SHTS conducts Workshop on restaurant operations at Burj Al Arab, Dubai

IMG_20180925_130834D.Y.Patil, University School of Hospitality & Tourism Studies organized an extensive and intriguing workshop on “Restaurant operation at Burj Al Arab”  for second year students on 25th September, 2018 in the virtual classroom. Mr. Harish Shetty, Chef de Rang, Scape restaurant, Burj Al Arab, an iconic place which is a dream destination for a wanderlust and a dream property to work at for an aspirant hotelier. Mr. Shetty conducted the workshop for students. He spoke at length about the restaurant operations and finer details in what goes into making a Burj in to this iconic and marvelous miracle on the face of the earth. The restaurant plays an important role as the property comprises of total 9 restaurant, one being under water the other being above the clouds, from offering French to Arabian cuisine, from caviar to gold dusted cappuccino it has a wide variety of offering for the guest to chose from. Mr. Shetty also mentioned about the colossal effort it takes to keep up the restaurant abreast with the guest requirement’s, for e.g. sometime they need to fly down a special steak from Japan, because the guest specifically like the steak from that particular region and sometime they need to open up a bottle of Dom Perignon Cuvee Rose, which is at AED 9000 (INR 1.7 lakhs). This is just the tip of an iceberg which goes into making Burj Al Arab what it is today and restaurant operations play a major role in it.


Mr. Omkar Rathod, second year student mentioned in his comment that the session was very good and informative, it helped him to understand the various aspect of restaurant operations, it will help him in his future and thanked Mr. Shetty for sharing the experience. Mr. Shetty also apprise the student about the lifestyle and the perks of working in Dubai, what to look for, the advantages the firm provides and the experience he had all this while.

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Prof. Nathan Jacques and Prof. Imran Pathan organized this workshop on behalf of the college. The session concluded with a vote of thanks and felicitation of guests for carrying out such a fruitful and informative workshop for our students.