HANEESHA TALREJA

As a Project Executive in the Skill Development (Homestay Section) at the Madhya Pradesh Tourism Board, I oversee the registration and inspection of homestays to ensure they meet established standards. This process involves reviewing applications, conducting on-site inspections to assess facilities and services, and making decisions to approve or reject registrations based on compliance with guidelines.

Actively participated in the G-20 event in Indore, 2023, contributing to event coordination and fostering international collaboration.

To conduct training programs and workshops to equip homestay owners with essential skills in hospitality, customer service, and tourism sustainability.
Played a key role in increasing registered homestays from 130 to 320 over two years by implementing targeted promotional strategies.

Contributed to the signing of a Memorandum of Understanding (MoU) with Airbnb and MakeMyTrip, focusing on enhancing sustainable tourism initiatives and travel technology innovation.
Collaborating with private stakeholders, and local communities to strengthen the state’s homestay ecosystem.
Monitoring and evaluating the performance of homestay units to ensure quality standards and guest satisfaction.

Led the initiative to onboard homestays from Madhya Pradesh onto the NIDHI+ platform by Ministry of Tourism, Government of India ensuring compliance with hospitality industry benchmarks.

Additionally, I actively promoted the Travel for Life program, a global movement towards sustainable tourism inspired by Mission Life. This initiative encourages both tourists and tourism businesses to adopt practices that conserve natural resources, preserve biodiversity, and support local economies.

As a faculty member at the Indian Institute of Air Hostess & Hospitality Management (IIAHM) in Bhopal, I played a pivotal role in shaping the next generation of professionals in hotel management and tourism. My key responsibilities included:
Curriculum Development: Designing and updating course materials to ensure they met industry standards and addressed current trends in hospitality and tourism.
Instruction: Delivering lectures and conducting practical sessions on topics such as hotel operations, customer service, tourism management, and hospitality marketing.
Student Assessment: Evaluating student performance through assignments, projects, and examinations, providing constructive feedback to foster academic growth.

Industry Collaboration: Establishing partnerships with hospitality businesses to facilitate internships, guest lectures, and placement opportunities for students.
Professional Development: Staying abreast of developments in the hospitality and tourism sectors to incorporate the latest practices into teaching methodologies.

My contributions significantly enhanced the educational experience at IIAHM, preparing students for successful careers in the hospitality and tourism industries. Notably, IIAHM boasts an impressive placement record, with nearly 100% of its graduates securing positions in the industry.

• Promoted an inclusive classroom environment by accommodating diverse learning needs and fostering open communication among students.
• Assessed students' progress and provided feedback to enhance learning.
• Enhanced student understanding by designing interactive and engaging lectures.

• As a Commis III at Bake n Shake, your role encompassed a variety of essential kitchen responsibilities aimed at ensuring efficient operations and high-quality food preparation. Your key duties included:
  
  • Ingredient Preparation: Measuring, chopping, and organizing ingredients for various dishes, ensuring readiness for cooking.
  • Cooking and Plating: Assisting in the cooking process and plating dishes according to established recipes and presentation standards.
  • Inventory Management: Monitoring stock levels, assisting with inventory checks, and reporting shortages to senior kitchen staff.
• Continuously refined knife skills and other essential culinary techniques through hands-on training with senior chefs.

• Supported the culinary team in creating innovative dishes for restaurant guests, resulting in positive feedback.
• Handled high-pressure situations during peak service hours, ensuring timely meal preparation without sacrificing quality.

• Worked in Kitchen, Service as well as Live Counters