“There’s a strong international demand for skilled Indian professionals, particularly in food and beverage service and culinary fields.” – Mr. Praveen Roy, Advisor, Confederation of Indian Industry (CII).
The hospitality industry is one of the most dynamic and rapidly evolving sectors globally, shaped by constant innovation and rising global mobility. With the ever-expanding tourism market and evolving customer expectations, the need for skilled professionals has never been greater. To thrive in this competitive environment, individuals must possess a unique blend of technical skills, creativity, and adaptability. From culinary excellence to exceptional customer service, the future of hospitality hinges on equipping professionals with practical experience and a deep understanding of emerging trends.
In this conversation with Dr. Madhuri Dubey, Founder-Director, National Skills Network-NSN, Mr. Praveen Roy, Advisor, Confederation of Indian Industry (CII), shared valuable insights on how in-demand skills, training, and global opportunities are shaping the future of the hospitality sector. The discussion explored the impact of innovative programs, the strategic partnership between the CII Institute of Hospitality and Ecole Hôtelière de Lausanne (EHL) Switzerland, the role of practical training with industry leaders, and how these initiatives prepare students for successful careers in India and abroad. Also covering the importance of equipping hospitality professionals with the right skills for global mobility and industry leadership.
Here are some of the highlights from the interview. To watch the full video, please visit our YouTube channel.
Q. Could you please tell us more about the CII School of Hospitality and your experience in integrating industry with education?
A. The hospitality industry has undergone a significant transformation, evolving from a slow-moving sector to a dynamic, fast-paced one, especially post-COVID. Service excellence has become the defining factor for success. With over 38 years in the industry, including 20 years in skilling and education, I’ve witnessed this remarkable shift firsthand.
The CII Institute of Hospitality (CIIIH), in collaboration with Ecole hôtelière de Lausanne (EHL), was established to address the growing demand for skilled professionals. This partnership brings together EHL’s expertise and CII’s industry focus to deliver high-quality vocational training.
The unique model involves delivering training in hotels, with hotel managers serving as trainers. While EHL provides content through an LMS and ensures quality, CIIIH mobilizes students and facilitates training. This industry-integrated approach ensures relevance, rigor, and impact, creating a sustainable pipeline of skilled talent.
Q. What are the high-demand subsectors in the hospitality industry, and how do they connect to long-term career and higher education opportunities?
A. The culinary field continues to attract significant interest from students, offering excellent career opportunities in kitchen operations. However, food and beverage (F&B) services, are now poised for substantial growth. This sector offers fast career progression and outstanding international mobility, particularly in regions like the Middle East. F&B services are also gaining momentum due to the expansion of fine dining and mid-segment restaurant chains, such as Pret a Manger and Red Lobster, which present excellent career prospects.
Additionally, adventure tourism and wildlife tourism are emerging as thriving subsectors within the hospitality industry. These areas are witnessing growing interest, with private and boutique hotels expanding their presence and experiential tourism becoming increasingly popular. Over the next 10–20 years, both F&B services and adventure tourism are expected to dominate, offering diverse and rewarding career opportunities.
Q. Please share an example of career growth opportunities in the food and beverage sector?
A. I began my journey in the food and beverage sector as a waiter after graduating from hotel school. Within a year, I got an opportunity to work with Oberoi in Iraq, which led me to Switzerland. There, I self-funded my education, worked, and gained valuable experience across Europe, Japan, and the Middle East. Eventually, I earned a master’s degree in International Marketing from the UK.
The food and beverage sector offers immense growth potential. Unlike culinary fields that focus on specialization, this domain allows for vertical career growth. I advanced to become a General Manager in 7–8 years and transitioned into education and skilling, becoming one of India’s youngest principals.
The industry is dynamic, with opportunities expanding through international and domestic restaurant chains, like Haldiram’s, valued at $12 billion today. Emerging trends in butler services, global restaurant chains, and platforms like Zomato and Swiggy highlight the sector’s evolving landscape. It’s an exciting time for growth in food and beverage services.
Q. Could you please tell us more about the CIA Institute of Hospitality programs, including their duration, industry connections, practical training, and placement opportunities?
A. The CII Institute of Hospitality offers a unique 18-month program developed during COVID-19, emphasizing hands-on industry exposure. With key industry partners include ITC Hotels, Taj Group, and Hyatt, with 32 centers across 20+ cities in India.
Students specialize in one of three streams gaining expertise from day one, such as:
- Rooms
- Food and Beverage Service
- Culinary
The program combines theory, practicals, and on-the-job training, divided into:
- 6 months in an institute followed by 12 months in a hotel (for ITC, Taj, and Hyatt models).
- Weekly schedule: 1 day of online classes via Learning Management System, 1 day of practicals with department managers trained by EHL, and 4 days of floor training alongside certified trainers.
Some noteworthy features include training at high-profile events like the G20 Summit, interaction with industry leaders, and a Swiss Professional Diploma from École hôtelière de Lausanne. The program guarantees placement, with most students absorbed by partner hotels due to their extensive practical experience.
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Q. What are the opportunities for other colleges or universities to partner with CIIIH to offer collaborative programs, that is aligned with vocational education and NEP 2020?
A. CIIIH is an awarding body under the NCVET program. We are currently in the process of presenting the EHL program to the NCVET Council for approval and accreditation. This will allow students to earn both a Swiss professional diploma and an NCVET-certified advanced diploma. As a result, students will receive credits, enabling them to pursue a digital or physical graduation degree. Additionally, we are collaborating with Skill Universities, where students can spend six months at the university and then complete one year with the Taj Group of Hotels. We are also planning to partner with various industry bodies to establish Institutions of Eminence, particularly focused on culinary and food and beverage service skills, with more details to be revealed soon.
Q. Is there anything else you’d like to share with our audience?
A. There are two key points I’d like to highlight:
- The belief that Food and Beverages kitchens require long working hours is not entirely true. While hotel shifts may be 12-13 hours, a large part of that time is enjoyable, and many hotels now ensure no more than 9-hour shifts. These hours offer valuable learning and growth opportunities.
- Success in this industry depends on skills, not academic qualifications. Many successful chefs and general managers started as apprentices after school. With dedication and hands-on training career growth is possible.
Regarding salaries, with experience and skill development, salaries rise significantly. For example, a restaurant manager in a city can earn ₹60,000 to ₹70,000 a month. This industry offers excellent growth opportunities, and there’s also strong international demand for skilled Indian professionals, particularly in food and beverage service and culinary fields.
