Sandeep Munjal is a Director at the Vedatya Institute, Gurgaon, in the National Capital Region, Delhi, India. Professor Munjal brings a unique combination of extensive industry and academic experience that spans over 23 years. Having worked with industry leaders, such as the Taj Group of Hotels in India and ARAMARK Corp., he offers a global perspective. He has been engaged in a range of consultancy assignments in the hospitality and retail space in India. He is an avid researcher and has published widely in hospitality management and heritage tourism.Throughout his career journey, he has received numerous awards and certifications.Chef Sanjay Sharma heads the school of culinary excellence at Vedatya Institute, Gurugram, in the National Capital Region, Delhi, India. With over 17 years of work experience in the hospitality industry and academia, he brings rich national and international work experience. He honed his management skills through an MBA program at Birmingham City University, UK, and subsequently worked with Whitbread, UK, in various positions. He has worked with Taj Hotels, The Park Hotels, Oxford Brookes University, Premier Inn, Whitbread, and others. Chef Sharma has extensively published nationally and internationally in the areas of culinary heritage, sustainability, gastronomic tourism, slow food, and food cost control.

• 1. Indian Food and Beverage Services Segment at a Glance  2. Toward Maturity: From Unorganized to Organized  3. Understanding Indian Food Service Customers and Their Consumption Behavior  4. Challenges, Issues, and Opportunities in the Food and Beverage Services Business in India  5. Emerging F&B Business Models in India: Technology Disruption and More  6. Traditional and Slow Foods in India  7. Cuisine Trends: Today and the Way Forward  8. Integrating Backward to Achieve Culinary Sustainability  9. Street Food and Commercial Expression in Food and Beverage Space  10. Kitchen Design Trends

Sandeep Munjal is a Director at the Vedatya Institute, Gurgaon, in the National Capital Region, Delhi, India. Professor Munjal brings a unique combination of extensive industry and academic experience that spans over 23 years. Having worked with industry leaders, such as the Taj Group of Hotels in India and ARAMARK Corp., he offers a global perspective. He has been engaged in a range of consultancy assignments in the hospitality and retail space in India. He is an avid researcher and has published widely in hospitality management and heritage tourism.Throughout his career journey, he has received numerous awards and certifications.Chef Sanjay Sharma heads the school of culinary excellence at Vedatya Institute, Gurugram, in the National Capital Region, Delhi, India. With over 17 years of work experience in the hospitality industry and academia, he brings rich national and international work experience. He honed his management skills through an MBA program at Birmingham City University, UK, and subsequently worked with Whitbread, UK, in various positions. He has worked with Taj Hotels, The Park Hotels, Oxford Brookes University, Premier Inn, Whitbread, and others. Chef Sharma has extensively published nationally and internationally in the areas of culinary heritage, sustainability, gastronomic tourism, slow food, and food cost control.

• 1. Indian Food and Beverage Services Segment at a Glance  2. Toward Maturity: From Unorganized to Organized  3. Understanding Indian Food Service Customers and Their Consumption Behavior  4. Challenges, Issues, and Opportunities in the Food and Beverage Services Business in India  5. Emerging F&B Business Models in India: Technology Disruption and More  6. Traditional and Slow Foods in India  7. Cuisine Trends: Today and the Way Forward  8. Integrating Backward to Achieve Culinary Sustainability  9. Street Food and Commercial Expression in Food and Beverage Space  10. Kitchen Design Trends

Sandeep Munjal is a Director at the Vedatya Institute, Gurgaon, in the National Capital Region, Delhi, India. Professor Munjal brings a unique combination of extensive industry and academic experience that spans over 23 years. Having worked with industry leaders, such as the Taj Group of Hotels in India and ARAMARK Corp., he offers a global perspective. He has been engaged in a range of consultancy assignments in the hospitality and retail space in India. He is an avid researcher and has published widely in hospitality management and heritage tourism.Throughout his career journey, he has received numerous awards and certifications.Chef Sanjay Sharma heads the school of culinary excellence at Vedatya Institute, Gurugram, in the National Capital Region, Delhi, India. With over 17 years of work experience in the hospitality industry and academia, he brings rich national and international work experience. He honed his management skills through an MBA program at Birmingham City University, UK, and subsequently worked with Whitbread, UK, in various positions. He has worked with Taj Hotels, The Park Hotels, Oxford Brookes University, Premier Inn, Whitbread, and others. Chef Sharma has extensively published nationally and internationally in the areas of culinary heritage, sustainability, gastronomic tourism, slow food, and food cost control.

• 1. Indian Food and Beverage Services Segment at a Glance  2. Toward Maturity: From Unorganized to Organized  3. Understanding Indian Food Service Customers and Their Consumption Behavior  4. Challenges, Issues, and Opportunities in the Food and Beverage Services Business in India  5. Emerging F&B Business Models in India: Technology Disruption and More  6. Traditional and Slow Foods in India  7. Cuisine Trends: Today and the Way Forward  8. Integrating Backward to Achieve Culinary Sustainability  9. Street Food and Commercial Expression in Food and Beverage Space  10. Kitchen Design Trends