Gajanan Shirke

Gajanan Shirke, a hotel consultant, has years of extensive experience in the hospitality industry.
His thirst for learning and

aspiration to become a multi-faceted expert in the hotel industry helped him rise from employment to becoming an
independent professional in the hospitality sector. Since his last assignment as General Manager at Kamat Hotels, he has
become a renowned hotel consultant with a proven track record of developing, training and growing some of the best-
known hotels, restaurants and fast-food joints in the Indian market. He was an appointed as an expert consultant for The
Eighth meeting of the Board of Studies for Hotel Management & Catering Technology. He is a visiting faculty at various Hotel
Management Colleges and has trained over a thousand hospitality professionals. He has completed numerous pre and post
opening hotel consultancies in India and overseas.
In order to spread his extensive knowledge to aspiring hotel professionals, Gajanan has penned a large number of books
spanning different segments of the hospitality industry. Starting from his first book ‘Bar Management and Operations’
published in 2010, he has written 23 books including Hospitality Management, Food and Beverage Management, Hotel
Engineering Management, Front Office Management, Hotel Housekeeping Management, The Cookery Trilogy: Advance
Cookery Theory, The Cookery Trilogy: Foundation of Cookery, The Cookery Trilogy: The Basic Cookery Book, Hotel Sales and
Marketing, Hospitality Industry Accounting & Fundamentals, Customer Interaction Excellence in Hospitality, History of Indian
Cuisine – Volume 1, History of Indian Cuisine – Volume 2, Hotel Owner’s Manual, Hotel Security & Prevention, Training
Manager’s Manual, Exceptional Service In Hospitality Six Sigma Way, etc
Link: https://www.gajananshirke.co.in
About the Book
What makes a manager special is the bridge of intelligence

between the left and the right brain, the bridge between
Business and Art. The excellence essentials of management
covers modern management fundamental basic practices
and is an essential book for aspiring executives and students.
Link:
https://www.shroffpublishers.com/books/9789352139156/
About the Book
Indian Hotel Classification System provides an accessible overview of the Indian

Hospitality Industry Classification System guidelines in detail as on December 2018.
Over the last few years, we have witnessed an increasing interest from hotel
operators in hotel star category certification. This book aims to analyse the situation
in your hotel. Based on a review of literature and tourism laws as well as personal
experience, your hotel classification could be possible only after a standardization of
minimum requirements and criteria at a hotel level as described in this book.
Link:
About the Book
One Minute Front Desk Associate is a comprehensive textbook specially designed

to meet the needs of hotel front desk working professionals. It explores the core
concepts of front office operations and management, and uses numerous examples
to explain them. Front desk professionals of the hospitality industry will find this
book useful for its coverage of the key concepts of front office day-to-day
operations and management explained through industry related examples, with its
practice-oriented approach; the book would also be useful to hospitality students.
Link:
About the Book
One Minute Front Desk Associate is a comprehensive textbook specially designed

to meet the needs of hotel front desk working professionals. It explores the core
concepts of front office operations and management, and uses numerous examples
to explain them. Front desk professionals of the hospitality industry will find this
book useful for its coverage of the key concepts of front office day-to-day
operations and management explained through industry related examples, with its
practice-oriented approach; the book would also be useful to hospitality students.
Link:
About the Book
Children depend on parents for their upbringing. No one wants to see children
grow up with fear, anger or neglect. But no one is born knowing how to care for
children. Sometimes we make mistakes that hurt them. This book will support
parents to understand where they are going wrong. Your child is your treasure, but
parents are the role models. You can raise responsible children to become good
human beings filled with confidence and independence by setting an example
through your conduct rather than verbal instructions.
Link:
About the Book
One Minute Food & Beverage Director provides a solid foundation

of food & beverage operations management, concepts and
techniques. It also covers the latest on emerging trends and offers
an integrated approach to operations management. This book is a
bible for newly promoted food & beverage managers and chefs.
Link:
About the Book
This training manual is a guideline to train front-of-the-house team to

perform their duties towards members and fellow workers with
service ethics. This book provides you with the tools and techniques to
comfortably perform all assigned tasks and helps to prepare you for
potentially difficult situations by providing you with the approved way
of dealing with them.
Link:
About the Book
Operations management is important, challenging… and everywhere you look, this

book helps the Operations Head to learn, analyze and improve business processes
in services by learning how to increase productivity and deliver higher quality
standards. You can apply these skills to real-world business challenges to become
successful. This book is a skill set of management focused on business process
flows. It has a set of tools with which you can understand and quantify the process
from finished goods to service.
Link:
About the Book
As we all know, guest-associate interactions have a heavy influence on the hospitality experience. Top-rate guest
satisfaction scores rely upon hiring high-quality associates. Training and development during employment are evidently
important as well, but much can be said about hiring the right person in the first place. One Minute Recruitment
Manager helps in presenting techniques that can be used to generate the best possible applicant pools for open
positions. It also helps you in crafting position description announcements and provides guidelines to develop a sense of
the company’s personality and culture. After recruitment techniques, this book then focuses attention on selection
tactics that can be used to identify and retain the best candidate from within the applicant pool. It conveys the benefits
of 360-degree interviewing, panel interviewing, and multiple day interviewing. In other words, highly refined and well-
orchestrated selection processes makes the applicants want to work at your hotel, because such well-managed
processes signal to the applicant that the firm is well-managed in other facets of business operations as well.
Link:
About the Book
The secret of any successful hotel lies in its manager, pulling all the threads together
behind the scenes. If you can balance several tasks while keeping a smile on your face,
you may have the ability to work as a hotel general manager. This book guides you on
every function related to a hotel, from hotel cleanliness to guest and employee safety.
It offers guidelines to run a hotel smoothly while handling problems with a patient and
pleasant attitude to keep guests and employees happy. This book will change the way
you did your job; it will help hotel managers make the final leap to success.
Link:
About the Book
This book makes six sigma and total quality management in hospitality accessible to readers,
nowadays six sigma is essential in hospitality business and more intimate words of professional
performance and personal accomplishment in hospitality business. The book is comprehensive
actionable description of the methods and you will find comprehensive text addressing both
the statistics of six sigma and the improvement methodology A guide for six sigma initiatives,
selecting managing six sigma projects in hospitality and executing specific six sigma tools and
analysis procedures Step-by-step instructions for the Define-Measure-Analyse-Improve-Control
phase of six sigma process in hospitality.
Link:
About the Book
The book starts with first IHM semester syllabus section on cookery. It defines cooking process
where different ingredients and cooking methods are used to produce a composite taste. This
involves the use of technical knowledge. It also involves creativity in cooking and presenting the
dishes. Professional Kitchens, wherein topics like a brief introduction to the art of cooking, the
hierarchy and layout of kitchen departments, and how to plan a basic menu, are discussed. The
second part of the book encompasses Basic Food Production Operations, which entail a basic
introduction to vegetables, fruits, meats, seafood, cereals, pulses and techniques of cooking. The
author has written on bakery and pastry items, and principles of menu planning, kitchen
management in hotels which includes aspects like staffing, meal production, transportation and
kitchen planning and maintenance. This book is based on the curriculum of the Hotel Management
course. This text book aims to cover all important aspects and issues related to Food & Beverage
Production Management. This book is for Professionals, Students and Connoisseurs who want to
learn about the history and the art and science of cooking.
Link:
About the Book
This book has been updated to match the latest specifications at Advance Cookery. This essential
resource for the highest training levels includes international recipes, all specifically tailored for
the skilled craft student and chef. This book is also written and designed with the student reader in
mind, The contributions of the author’s experience brings a unique industry focus to the content,
ensuring the text is targeted specifically at the needs of trainee chefs and professionals alike. This
book is based on the curriculum of the Hotel Management course. This text book aims to cover all
important aspects and issues related to Food & Beverage Production Management. This book is
for Professionals, Students and Connoisseurs who want to learn about the history and the art and
science of cooking.
Link:
About the Book
This book has been written for entry level Chefs. This book is going to support
you through your training, and will serve as a recipe book and reference source
throughout your career.
Many recipes have been developed and updated, using modern techniques and
methods tested in real working kitchens. Others are traditional, reliable favorites
that have grown up with Practical Advance Cookery Theory. This book is based
on the curriculum of the Hotel Management course. This text book aims to
cover all important aspects and issues related to Food & Beverage Production
Management. This book is for Professionals, Students and Connoisseurs who
want to learn about the history and the art and science of cooking.
Link:
About the Book
Now is the time to help the hotel industry owners and heads to
transform itself and embrace hotel operations and project
management as a strategic competence. Hotel Owners Manual
is for those who manage hotels and hotel projects, including
hotel project developers , hotel consultants, hotel management
company Heads, hotel owners hotel vendors ,hotel educational
institutions and hotel asset managers. This book explains the
traditional approaches to opening and running new hotels.
Link:
About the Book
Training Managers handbook strikes a balance between

research and real practices. It provides students with a
solid background in the fundamentals of training and
development such as needs assessment, transfer of
training, learning environment design, methods, and
evaluation.
Link:
shroffpublishers.com/books/9789352134762/
About the Book
Customers today have high expectations of products and services. Businesses need a top-notch customer services
system in place, and Customer Interaction Excellence in hospitality how to achieve just that.
In clear, practical language, this book explains how to develop and sustain a customer-service focus within a company.
Emphasizing both strategic and practical aspects of customer service, the author explains how gaining customer
commitment and motivating employees to deliver excellent service can ensure successful results and satisfied
customers.
This edition includes material on how online technology has affected customer service, illustrated with examples. With
clear diagrams and each chapter ending with an action checklist, Customer Interaction Excellence in Hospitality is an
up-to-date guide to maintaining quality customer service.
This much-needed book offers an authoritative introduction to strategic Customer Interaction Excellence in Hospitality
and presents a wealth of ideas for gaining the competitive edge in the hospitality care arena. Step by step the authors
show how real companies build and implement effective strategies. It includes marketing approaches through a wide
range of perspectives: With Customer Interaction Excellence in Hospitality, students and future administrators will have
a guide to the most successful strategies and techniques, presented ready to apply by the most knowledgeable author.
Link:
About the Book
A security Head must have knowledge of risk and

personnel management, budgeting and finance, and a
host of other areas in order to be effective. This manual
provides experience based, proven practical methods for
preventing and resolving the challenges faced by today’s
hospitality practitioner
Link:
About the Book
The role of financial management in a hotel is crucial to its success.

This book aims to equips hospitality management students with skills
they need to take command of one of the most critical aspects of
managing in today's hospitality industry. It offers valuable preparation
for the progressively more complex and competitive hospitality
industry. This book teaches the basics of hospitality accounting that
every hotel manager needs to know in order to do their job. Managers
will also learn the definition of accounting and how accounting helps
managers to use financial information to make good decisions.
Link:
About the Book
This book is for any Hotel sales managers, executives and hotel owners looking
to maximize team productivity through sales coaching. So sales team can
Conduct an effective deal/ pipeline review that and improves forecast accuracy
and uncovers new selling opportunities. Make the transition from high
performing salesperson to high performing sales manager.
I have observed over decade 90% salespeople (and managers) are not realizing
their fullest potential? What stands in the way to greater performance it is not
something they don’t have but something they don’t get consistently.
Link:
About the Book
Hotel Front Office management is a comprehensive book specially designed to meet the needs of
undergraduate degree, diploma or craft course students of hotel management and hospitality courses. It
explores the core concepts of front office operations and management and uses numerous examples,
photographs, owcharts, formats, and illustrations to explain them.
Book contents includes, The Hospitality Industry introduction, the classication and organization of hotels,
Front Office Operations- which explains front office organization, internal and external communication and
room tarif. The Guest cycle, which includes the stages of pre-arrival (reservation), arrival (registration), stay
(guest services), and departure (check out and settlements), is explained in detail. This book also includes
front Office accounting, night auditing, safety and security of guests, and computer applications in front
Office. Also covered are the key managerial concepts like yield management and forecasting to help generate
optimum revenue; evaluation of hotel performance; and preparation of budgets.
Students of hospitality management will nd this book useful for its coverage of the key concepts of front
Office operations and management explained through industry-related examples, formats, the book would
also be useful to front Office professionals.
Link:
About the Book
Hotel Engineering is a complete textbook designed for

students of hotel management. The book covers the basics
of engineering systems used in hospitality establishments.
Written in a student-friendly style, it explains various
design and engineering concepts with suitable examples
and exhibits. Due to its coverage of key concepts of
engineering in the context of the hospitality industry, the
book would also be useful for practicing hotel engineers.
Link:
About the Book
This book in written to explain Food Beverage Service & Production skills,
techniques, operation and management, is a practical hand book for students
of the IHMs, Food Craft Institutes and University Colleges as well as trainees in
hotels and restaurant bars who are undergoing training to join as food and
beverage employees managers in the food and beverage service department
in a hotel.
The book consists of basic skills and techniques of food and beverage service
and production. Keeping entry level students and employees in mind language
used in the book is very simple.
Link:
About the Book
This book in written to explain Food Beverage Service & Production skills,
techniques, operation and management, is a practical hand book for students
of the IHMs, Food Craft Institutes and University Colleges as well as trainees in
hotels and restaurant bars who are undergoing training to join as food and
beverage employees managers in the food and beverage service department
in a hotel.
The book consists of basic skills and techniques of food and beverage service
and production. Keeping entry level students and employees in mind language
used in the book is very simple.
Link:
About the Book
I have wrote this book to describe one of the world’s most diverse cuisines, characterized by
its sophisticated and subtle use of the many spices, vegetables, grains and fruits grown across
India. The cuisine of each geographical region includes a wide assortment of dishes and
cooking techniques reflecting the varied demographics of the ethnically diverse Indian states.
Cooking can be a wondrous adventure, especially with a thorough understanding of the
history and origins of food, a grasp of the cultures and environments involved, and an
appreciation for those who over the years have played key roles in its development.
Becoming more familiar with indian cusisne words, and finding out the background behind a
food or an ingredient, ensures a well-prepared dish and adds to the pleasure of serving it. For
any cook, this authoritative and fascinating book is an outstanding reference and cookbook
companion.
Link:
About the Book
I have wrote this book to describe one of the world’s most diverse cuisines, characterized by its
sophisticated and subtle use of the many spices, vegetables, grains and fruits grown across India.
The cuisine of each geographical region includes a wide assortment of dishes and cooking
techniques reflecting the varied demographics of the ethnically diverse Indian states.
Cooking can be a wondrous adventure, especially with a thorough understanding of the history and
origins of food, a grasp of the cultures and environments involved, and an appreciation for those
who over the years have played key roles in its development.
Becoming more familiar with indian cusisne words, and finding out the background behind a food or
an ingredient, ensures a well-prepared dish and adds to the pleasure of serving it. For any cook, this
authoritative and fascinating book is an outstanding reference and cookbook companion.
Link:
About the Book
To be a good cuisine chef, you must be open to exploring

for tips from unexpected places. You and your Staff must
be creative while meeting customer expectations in time-
sensitive situations. All the while, you must meet high
customer expectations while controlling costs. In this book
I have covered some great practices that I have seen used
by fine chefs over the years As a core team member.
Link:
https://www.amazon.in/One-Minute-Perfect-Cuisine-
Chef/dp/9352138511/ref=sr_1_1?
dchild=1&keywords=One+Minute+Perfect+Cuisine+Chef&qid=1625986164&sr=
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Gajanan Shirke, a hotel consultant, has years of extensive experience in the hospitality industry.

His thirst for learning and

What makes a manager special is the bridge of intelligence

Indian Hotel Classification System provides an accessible overview of the Indian

One Minute Front Desk Associate is a comprehensive textbook specially designed

One Minute Front Desk Associate is a comprehensive textbook specially designed

One Minute Food & Beverage Director provides a solid foundation

This training manual is a guideline to train front-of-the-house team to

Operations management is important, challenging… and everywhere you look, this

Training Managers handbook strikes a balance between

A security Head must have knowledge of risk and

The role of financial management in a hotel is crucial to its success.

Hotel Engineering is a complete textbook designed for

To be a good cuisine chef, you must be open to exploring

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