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Chef Karan Berry

Assistant Professor
Faculty of Hotel Management

Passionate culinarian with a blend of industry & academic experience of 12 years, Chef Karan is a UGC NET Qualified Assistant Professor at Shoolini School of Hospitality & Hotel Management. He specializes in teaching Food Production Operations & Food Science. Has graduated from the prestigious IHM-Pusa, New Delhi. He also has a post graduation in M.Sc. (HMCTT) & MTM. Chef Karan has published several research papers pertaining to Hospitality, Gastronomy & Tourism in renowned International Journals. Ready to publish a book titled "The Chef- A Guide to becoming a Culinary Master" for aspiring Chefs & novices.

  1. Berry, Karan. (2013). Emergence of Punjab as a medical tourism destination-A study of overseas Patients. Zenith International Journal of Multidisciplinary Research ISSN- 2231-5780. Issue 7.
  2. Berry, Karan. (2014). Progress and emerging issues in culinary tourism-A study with special
  3. reference to Punjab. Johar ISSN-0973-4538, Volume 9, Issue 1.
  4. Berry, Karan. (2015). Growing popularity of convenience food market in India: Identifying the
  5. reasons for purchase amongst the customers in Solan city (H.P.). Ijohat ISSN: 2240-5371, Volume 5, Issue 2.
  6. Berry, Karan. (2016). Exploration of possibilities of stinging nettle in gastronomy. Beverage & Food World ISSN: 0970-6194, Volume 43, Issue 3.
  7. Berry, Karan. (2016). Unhealthy eating practices: Identification of contributing factors amongst the youth in Shimla. Artha-Journal of Social Sciences ISSN: 0975-329X, Volume 15, Issue 4.

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