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Research & Consultancy Project
Recipe Modification and Standardization Project
The Research & Development Cell of St. Joseph’s Institute of Hotel Management & Catering Technology undertook a research and consultancy project focused on the development and standardization of recipes with commercial relevance in the hospitality sector.
As part of this initiative, 100 standardized recipes were developed, each designed for preparation within a short duration. The project involved systematic experimentation, documentation, and refinement of culinary processes to ensure consistency and quality.
The standardized recipes were subsequently commercialised under the Myme’ startup initiative, reflecting the institute’s emphasis on applied learning, innovation, and entrepreneurial development among students.
Industry Association
The project was carried out in association with Saffron Chocolate Traders, focusing on recipe development, standardization, and refinement of culinary practices to enhance product quality and operational efficiency.