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The 5th semester students of the Department of Hospitality & Hotel Administration ADBU showcased their creativity and innovation during a recent practical session on Mocktail Preparation and Presentation. The class turned into a lively blend of colors, flavors, and imagination as students experimented with ingredients to design their own self-innovative mocktails. Each student conceptualized unique […]

Fourth-semester Food & Beverage Service students practiced making Pineapple Flambé, learning the flambé technique—where alcohol is added and set on fire for an exciting tableside presentation. Using dark rum, they created a rich, caramelized glaze, making the dish both tasty and visually appealing. The students presented it in two ways: the traditional style, using classic

A vibrant and skillful display of creativity and technique during the Food & Beverage practical conducted for 4th-semester students at Assam Don Bosco University. The session provided students with a hands-on experience in crafting refreshing non-alcoholic beverages, highlighting both presentation and mixology fundamentals. Under the theme of tropical and fruity delights, students prepared four signature

The fourth semester gastronomy practical at Department of Hospitality & Hotel Administration ADBU began with a strong foundation in Indian Quantity Food Production, focusing on volume cooking and consistency. Students worked on a vibrant menu inspired by classic dhaba flavors. The session opened with Murgh Pakora Chaat, where crispy chicken pakoras were combined with mint

The Hospitality & Tourism club of Department of Hospitality and Hotel Administration, organized a lively food event titled “Bite & Buzz” on 11th November 2025 at Block 5, B1 venue. The event was creatively executed by the energetic 3rd semester students, who transformed the space into a vibrant street food arena filled with aroma, flavor,

The Department of Hospitality & Hotel Administration, Don Bosco University, organized an Educational Field Trip to Lum er Pyngngad on 28 February 2026, offering students a refreshing blend of learning and experience. Surrounded by serene pine forests, the visit focused on experiential learning, eco-tourism awareness, and sustainable hospitality practices beyond classroom boundaries. Students actively engaged