Dr Sinil Kumar
@mzu.edu.in
Assistant Professor in Department in Tourism and Hospitality Management
Mizoram University Aizawl
Dr. Sunil Kumar’s research focuses on culinary heritage, gastronomy tourism, and the documentation of indigenous food practices as tools for sustainable tourism development. His work examines food heritage from cultural, economic, and tourism perspectives, with particular emphasis on regional cuisines of Haryana, Chhattisgarh, and Mizoram. He also explores the application of digital marketing, ICT, and emerging technologies in hospitality and tourism education, promotion, and service innovation. His ongoing research contributes to policy, curriculum development, and community-based gastronomy tourism initiatives
EDUCATION
Ph.D. in Hotel and Tourism Management
MTM, M.Sc. in Hotel Management, MBA in HR
B.Sc. in Hotel and Hospitality Management from IHM Gwalior
RESEARCH, TEACHING, or OTHER INTERESTS
Tourism, Leisure and Hospitality Management, Management Information Systems, Organizational Behavior and Human Resource Management, Marketing
FUTURE PROJECTS
AN EXPLORATORY STUDY OF INDIGENOUS CULINARY PRACTICES OF MIZO COMMUNITY FOR THE PROMOTION OF GASTRONOMY TOURISM
Eating is one basic human activity to survive in the world and people eat food according to their environment. Food pattern is mostly determined by physical, psychological, social setting- environments and relates to culture groups. Food of any state depicts many aspects of that region. The food is actually a mirror which reflects the diversity, culture, availability of raw material, cooking traditions and in short characterizes the crucial details of the state. Food is an essential component of every society. Modern time, culinary evolution with urbanization and globalization period well-founded the new change of patterns of living, home cooking and tradition.
Applications Invited
COLLABORATORS/STUDENTS
Scholar Citations
Scholar h-index
Scholar i10-index
RECENT SCHOLAR PUBLICATIONS
MOST CITED SCHOLAR PUBLICATIONS
GRANT DETAILS
An Exploratory Study of Indigenous Culinary Practices of Mizo Community for the Promotion of Gastronomy Tourism
Funding Agency: Mizoram University
Grant Amount: ₹1,00,000
Duration: 2023–2024
RESEARCH OUTPUTS (PATENTS, SOFTWARE, PUBLICATIONS, PRODUCTS)
Analysis of Human Resource Outsourcing and Performance for Selected Food & Beverage Industries (Filed)
Outsourcing Human Resource Function and Performance (Filed)
Effect of Human Relations in Organization Productivity (Filed)
Virtual Reality Hotel Tour (Awarded)
Analysis of Marketing Strategies for Organic Dairy Products, India (Filed)
Computer for Task Management (Filed)
Bio-Acoustic Navigation System (Awarded)
CONSULTANCY
Formal consultancy projects are not yet undertaken. However, Dr. Kumar has regularly provided academic, culinary, and curriculum advisory support through invited lectures, training workshops, and skill development programmes for universities, schools, and student organisations
Industry, Institute, or Organisation Collaboration
Industry, Institute, Organisation Collaboration
Indian Culinary Institute, Noida
Institutes of Hotel Management (Rohtak, Raipur, Gwalior, Bathinda)
Mizoram University (Yuva Tourism Club, community outreach programmes)
ICFAI University, Aizawl
INDUSTRY EXPERIENCE
Dr. Kumar possesses extensive hands-on industry–academia experience through hospitality training, culinary instruction, institutional administration, curriculum implementation, and student skill development. His experience includes industrial training exposure, food production supervision, hospitality operations, event catering, and industry-oriented workshops conducted across central and state institutions
SOCIAL, ECONOMIC, or ACADEMIC BENEFITS
Preservation and documentation of indigenous culinary knowledge
Promotion of gastronomy tourism as a tool for local economic development
Skill development and employability enhancement among tourism and hospitality students
Academic enrichment through textbooks, research publications, and curriculum support
Community engagement through food-based workshops and awareness programmes