Dr. Feroz Haider Alvi
Assistant Professor, Bachelor of Hotel Management, Integral University, Lucknow
Dr. Feroz Haider Alvi is a hospitality academician and researcher with a B.Sc. in Hotel and Hospitality Administration, M.Sc. in Hospitality Administration, and a Ph.D. in Hospitality Management from CT University, Ludhiana, Punjab. His areas of expertise include Food Production, Culinary Arts, Bakery and Confectionery, Hospitality Management, Kitchen Management, Skill Development, Artificial Intelligence in Hospitality, and emerging technologies in the hospitality sector. His Ph.D. research topic was “Consumer Behavior and Satisfaction Towards Awadhi Food in Lucknow City.”
Dr. Alvi is an accomplished hospitality professional, academician, researcher, and educator with strong academic, professional, and industry-oriented experience in Hotel Management, Culinary Arts, Food Production, and Artificial Intelligence (AI) in Hospitality. He has served at the Food Craft Institute, Rewa, Madhya Pradesh, where he was responsible for overseeing the “Hunar Se Rozgar Tak” programme under the Pradhan Mantri Kaushal Vikas Yojana (PMKVY), contributing to skill development and employability-oriented training in the hospitality sector. He subsequently served at the Institute of Hotel Management (IHM), Lucknow, under the Ministry of Tourism, Government of India, where he was actively involved in initiatives promoting and celebrating the International Year of Millets 2023. He later worked at Guru Nanak Dev University, Amritsar, Punjab, a State Government University, where his expertise in millet-based nutrition and culinary applications led to his participation on Doordarshan Kendra, where he discussed on the topic “Shree Anna Ka Mahatva".
He has also made significant contributions to academic infrastructure development and was involved in the establishment of new laboratories at Integral University, Lucknow, serving as a founding member of the Hotel Management programme. His areas of expertise include Food Production, Culinary Arts, Bakery and Confectionery, Kitchen Management, Menu Planning and Food Cost Control, Hospitality Education, Skill Development, Artificial Intelligence in Hospitality, AI-driven applications in Hospitality Management, Digital Transformation, Strategic Human Resource Management, Workforce Productivity, and AI Ethics. He has actively participated in and organized Faculty Development Programmes (FDPs), workshops, seminars, training programmes, and other academic and professional development activities. At Integral University, he serves as a member of the Food Committee and is also associated with NAAC-related academic and quality-assurance activities as a member of the NAAC criteria team.
He also serves as the Class Coordinator for the Bachelor of Hotel Management (BHM) programme, contributing to academic coordination, student mentoring, communication, and programme-level activities. He is actively involved in departmental academic activities, co-curricular initiatives, industry interaction, fieldwork, practical training, events, and institutional activities. Alongside his teaching and administrative responsibilities, he is actively engaged in research and has published several research papers in national and international journals and contributed to patent-related innovations.His professional journey reflects a strong combination of culinary expertise, academic leadership, skill development, research, laboratory establishment, quality assurance, institutional responsibilities, technology integration, field-based learning, and innovative hospitality education.
