Manish T.K
Assistant Professor
manish.tk@mahindrauniversity.edu.in
Manish T.K. holds a master’s degree in Hotel Management from Annamalai University and a bachelor’s degree from Srinivas College of Hotel Management, both with first-class honours. Since 2012, he has been a faculty member at the Welcomgroup Graduate School of Hotel Administration (WGSHA), MAHE, Manipal, where he last served as Assistant Professor (Senior Scale) in Food & Beverage Production.
His expertise includes food and beverage production, culinary innovation, and food research with a focus on combining traditional and modern techniques, especially in Udupi and Mangalorean cuisines. Manish contributes to curriculum development, mentors students, and organises culinary workshops and food festivals. He has co-authored research on culinary creativity, plant-based meat alternatives, and traditional fermented foods like kimchi.
Manish has gained practical experience through training at renowned hotels such as ITC Grand Chola, Grand Hyatt Goa, and The Oberoi Bengaluru, and has supported training for World Skills competitions. Recognised for his teaching excellence, he is known for his strong leadership, communication, and organisational skills.
Manish is committed to continuous learning and actively participates in extracurricular and social service activities, driving innovation and education in the culinary arts.
M.Sc.
- M.Sc. in Hotel Management I Annamalai University, Tamil Nadu (2015–2017)
BHM
- BHM I Srinivas College of Hotel Management, Mangalore University, Karnataka (2008–2012)
Experience
- Assistant Professor Mahindra University 2025 – Present
- Welcomgroup Graduate School of Hotel Administration (WGSHA), MAHE, Manipal
- Assistant Professor (Senior Scale), Food & Beverage Production I January 2020 – April 2025.
- Assistant Professor, Food & Beverage Production I January 2015 – January 2020
- Tutor, Food & Beverage Production I August 2012 – January 2015
Publications
- "A Bibliometric Framework for Quantifying Research on Kimchi, A Staple Korean Dish." Published article providing a comprehensive review and analysis of global research trends on Kimchi.
Co-Author: “Paak Darshini’s Turmeric Wrap Poached Chicken: A Realm of Culinary Creativity, Innovation, and a Blend of Traditional Ingredients with Modern Cooking Techniques” (Literary/ Dramatic Work). A recognised piece showcasing the nutritional richness with high TAC.
Co-Author: “Purchase Intention of Plant-Based Meat Alternatives among the Indian Millennials.” Presented at the 12th Edition of the International Research Symposium on Service Management (IRSSM).
