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Master Course in Business, Temple University, USA
Masters in Tourism Management, IGNOU, India
BSc (Hospitality), Widener University, USA
Hons Diploma (Hospitality) AH&MA, USA
Diploma (Hospitality), (Best All Round Performance Medal), IHM, Aurangabad
Certificate for Teaching in Higher Education, Oxford Brookes University, UK
Munjal, S and Sharma, S (2021) ‘The Food and Beverage Hospitality Industry in India-An Emergent Segment’, Apple Academic Press, New Jersey, USA.
Munjal, S and Bhushan, S (2017) ‘The Indian Hospitality Industry: Dynamics and Future Trends’, Apple Academic Press, New Jersey, USA.
Munjal, S. and Singh, A. (2021), ‘Going digital is the only way forward for the Indian tourism and hospitality industry, Worldwide Hospitality and Tourism Themes, International Journal-Emerald Insight, vol. 13, no. 1
Singh, A. and Munjal, S (2021), ‘How is the hospitality and tourism industry in India responding to the dynamic digital era, Worldwide Hospitality and Tourism Themes, International Journal-Emerald Insight, vol. 13, no. 1.
Munjal, S. and Tiwari, S. (2019), ‘Skill India initiative – Implications for the hospitality sector in India, Worldwide Hospitality and Tourism Themes, International Journal-Emerald Insight, vol. 11, no. 1.
Tiwari, S. and Munjal, S. (2019), ‘Summing up: What are the key challenges that the Indian hospitality industry is facing in search of skilled labour?, Worldwide Hospitality and Tourism Themes, International Journal-Emerald Insight, vol. 11, no. 1.
Munjal, P., Munjal, S (2017), ‘Built heritage in small towns a unique tourism opportunity: Case of Shiv Kund, Sohna’, Journal of Services Research, vol. 17, no. 2, pp 17-39.
Munjal, S., Sharma, S and Menon, P. (2016), ‘Moving towards ‘Slow Food’, the new frontier of culinary innovation in India: The Vedatya Experience ”, Worldwide Hospitality and Tourism Themes, International Journal-Emerald Insight, vol. 9, no. 4.
Munjal, S and Munjal, P.G. (2016), ‘Heritage Hotels in India: Offering Unique Experiences to Customers with Sustainable Practices as a Differentiator’, Jauhari, V.(eds), Hospitality Marketing and Consumer Behavior: Creating Memorable Experiences, New York, Springer, Chapter 13.
Tripathi, G. and Munjal, S. (2016)’ A study of factors contributing to tourist satisfaction at heritage sites in India’, Altinay, L. and Poudel, S.(eds), Enhancing Customer Experience in the Service Industry-a Global Perspective, UK, Cambridge Scholars Publishing, Chapter 12.
Munjal, S and Munjal, P.G. (2016), ‘Heritage Hotels in India: Offering Unique Experiences to Customers with Sustainable Practices as a Differentiator’, Jauhari, V.(eds), Hospitality Marketing and Consumer Behavior: Creating Memorable Experiences, New York, Springer, Chapter 13.
Munjal, S., Sharma, S. and Menon, P. (2016). Moving towards ‘Slow Food’, the new frontier of culinary innovation in India: The Vedatya Experience, Worldwide Hospitality and Tourism Themes, Emerald group publishing limited, Vol. 8, No. 5.
Munjal, S and Munjal, P.G. (2014)’Sustainable Tourism Destinations: Development and Creation’, Jauhari, V.(eds), Managing Sustainability in the Hospitality and Tourism Industry, New York, Springer.
Bannerjee, R and Munjal, S. (2014)’ Sustainable Restaurants- Current status and future path’, Jauhari, V.(eds), Managing Sustainability in the Hospitality and Tourism Industry, New York, Springer.
Tripathi, G and Munjal, S. (2014)’ Heritage Communication and Sustainable Tourism- Current status and future path’, Jauhari, V.(eds), Managing Sustainability in the Hospitality and Tourism Industry, New York, Springer.
Munjal, Sandeep and Sharma, Sanjay (2012), Application of innovative food cost management practices in inflationary times: Indian Budget Hospitality Segment Experiences, WorldWide Hospitality and Tourism Themes, International Journal-Emerald Insight, Volume 4, Number 3.
Munjal, Sandeep and Tripathi, Gaurav (2012), Heritage Tourism Management: sustainability through enhancement of services, CONTEXT: Built, Living and Natural, Autumn-Winter 2012.
Sharma, Savita and Munjal, Sandeep (2012), A Potential Destination for Nature based tourism: Pithoragarg, Indian Journal of International Tourism and Hospitality Research, Kurukshetra University, Volume 7.
Singh, Anjana and Munjal, Sandeep(2011), Global Issues and Concerns in Technology decisions: Hotel Operator’s Perspective, WorldWide Hospitality and Tourism Themes, International Journal-Emerald Insight, Volume 4, Number 2.
Sharma, S. and Munjal, S (2020), ‘Data Driven F&B Cost and Revenue Management an Imperative in Post Covid Times ’. Presented at Chaupal-International Conference on Services Management on November 27-28, 2020 at Gurugram.
Munjal S. and Sharma (2013), ‘Culinary Heritage a potential socio-economic value driver: The Chandni Chowk Experience’. Presented at International Conference on Services Management in June 23-25,2013 at Cyprus
Singh A. and Munjal S.(2013), ‘Emerging Revenue Management Practices and its Challenges: Indian luxury Hotelier’s Perspective’, Global Competitiveness and Corporate Governance Imperatives in Emerging Economies, Surinder Batra and Sona Vikas (Eds.), Ansal University Gurgaon, India, pp.628-638
Munjal S. (2012), ‘Rational Business Models for Heritage Sustainability’. Presented at UNESCO seminar on economics of heritage in December 2012, Pune.
Munjal S. and Munjal PG (2011), ‘City Palace Udaipur: A Case Study for Sustainable Heritage Tourism through Services Enhancement’. Presented at International Conference on Services Management in May 2011 –by- IIMT.
Munjal S. (2011), ‘Economic Potential of Cultural and Heritage Resources’. Presented at Indian Urban Conference in November 2011- by- Ministry of Urban Development, Government of India.
PhD, Ansal University, Gurugram
London College of Fashion, University of the Arts London
National Institute of Design
National Institute of Fashion Technology Delhi
Research Paper publication, “Comparative Analysis of Design Thinking Process and Traditional Craft Practices of Rajasthan”; ShodhKosh: Journal of Visual and Performing Arts. DOI prefix 10.29121. ISSN 2582-7472, UGC Care Approved, Group I, Peer Reviewed Journal
Research paper publication, “Crafting Innovation: Exploring The Synergy of Design Thinking, Artificial Intelligence, And Traditional Craft Practices for Societal and Economic Advancement”; Industrial Engineering Journal, ISSN 0970-2555, UGC Care Approved, Group I, Peer Reviewed Journal with IF=6.82
Published paper titled” Sustainable Movement Through Slow Fashion, focusing on Khadi cloth and beyond”, GARI International Journal of Multidisciplinary Research, ISSN 2659-2193, Volume: 03 | Issue: 01, 31st March 2017, http://www.research.lk
Published a paper titled “Exploring Social Innovation Through Design – A study on the convergence of human involvement and contemporary society” in a research journal with ISSN 2581-5997.
Published paper titled “Comparative Analysis of the Indigenous Craft Practices and the Design Thinking Process” in Dogo Rangsang Research Journal, with ISSN 2347-7180, IF=5.127, Vol. 13, Issue 5, No. 3, May 2023, UGC Care Approved.
Published paper titled “Mythology, Design Thinking, and Education for the Hearing Impaired: A Study on Attitude Transformation in India” in Shodhak: A Journal of Historical Research, with ISSN 0302-9832 (P), IF=7.75, Volume 53, Issue 02, No. 05, May – August 2023, UGC CARE Group-1.
The Idea of a Better WorldDesign India Pool Magazine; The Idea of a Better World – design-india.com/IndiDesign · Jul 8, 2021
Shaping Identity- Unveiling the Power of Design; ISBN: 9789390157914
Traditional Handcrafted Jewellery of Uttarakhand: A Kumaon Division; ISBN: 9788194971214
MBA, Birmingham City, UK
Degree in Hotel Management, IHM, Lucknow
Certificate of Teaching in Higher Education, Oxford Brookes University, UK
Munjal, S and Sharma, S (2021) ‘The Food and Beverage Hospitality Industry in India-An Emergent Segment’, Apple Academic Press, New Jersey, USA.
Munjal, S and Bhushan, S (2017) ‘The Indian Hospitality Industry: Dynamics and Future Trends’, Apple Academic Press, New Jersey, USA.
Sharma, S., Srivastava, S. & Sharma, S. (2020), Luxury Hotels in the Digital Era. Global journal of enterprise information system, Scholastic Seed Inc. and Karam Society, New Delhi, Vol. 10, No. 3.
Sharma, S & Sharma R. (2019), “Culinary skills: the spine of the Indian hospitality industry: is the available labour being skilled appropriately to be employable?” Worldwide Hospitality and Tourism Themes, Emerald group publishing limited.
Gupta, K., Sharma , S. (2018). Kiosks as Self-Service Technology in Hotels;Opportunities and Challenges, Worldwide Hospitality and Tourism Themes, Emerald group publishing limited. Vol. 18, No. 1.
Sharma, Sanjay (2017), Culinary Innovation in Indian Hotels & building cost efficiencies that Spur Profitability Growth, The Indian Hospitality Industry: Dynamics & Future Trends” by an International Publisher – Apple Academic Press, ISBN 13:978-1-77188-579-9.
Munjal, S., Sharma, S. and Menon, P. (2016). Moving towards ‘Slow Food’, the new frontier of culinary innovation in India: The Vedatya Experience, Worldwide Hospitality and Tourism Themes, Emerald group publishing limited, Vol. 8, No. 5.
Sharma, Sanjay and Sharma, Savita (2015), Understanding Pithoragarh’s Cultural Jewel: its Fairs and Festivals, Worldwide Hospitality and Tourism Themes, Emerald group publishing limited, Vol. 7, No. 4.
Sharma, S. (2014) Sustainable Culinary Practices’, Jauhari, V. (eds), Managing Sustainability in the Hospitality and Tourism Industry, New York, Springer.
Sharma, Sanjay, (2012), Gastronomic Tourism in Old Delhi, CONTEXT: Built, Living and Natural, Volume 9, Issue 2, Autumn-Winter 2012.
Munjal, Sandeep and Sharma, S (2012), Applying innovative food cost management practices in inflationary times: Indian budget restaurant segment experiences, Worldwide Hospitality and Tourism Themes, Emerald group publishing limited, Vol. 4, No. 5.
Sharma, S. and Munjal, S (2020), ‘Data Driven F&B Cost and Revenue Management an Imperative in Post Covid Times ’. Presented at Chaupal-International Conference on Services Management on November 27-28, 2020 at Gurugram.
Sharma, S., Srivastava, S. & Sharma, S. (2018), Luxury Hotels in the Digital Era. Paper presented at 1st International Conference on Digital Entrepreneurship, Presidency University Bengaluru India.
Sharma, S and Munjal, Sandeep (2013), Culinary Heritage: A potential socio economic value driver: The Chandni Chowk Experience: research paper presented at International conference on services management at Cyprus.
Post Graduate in English, HP University, Shimla
BA, Delhi University
BSc in Hotel Management, IHM Gwalior
Certificate of Teaching in Higher Education, Vedatya Institute
Sharma, R. (2017) ‘Skill Development through Training’, Advanced Technology & Innovations in Tourism & Hospitality Industry, Bharti Publication, New Delhi.
Sharma, Sanjay and Sharma, Rekha (2017), ‘Culinary Skills: The spine of Indian hospitality Industry: Does the available manpower skilled appropriately to be employable?’ Worldwide hospitality and Tourism Themes, Emerald group publishing limited Insight, Vol.11, No. 1
Sharma, R. (2018) ‘The Path Forward for Traditional styles of cooking in Regional Cuisines, Advanced Technology & Innovations in Tourism & Hospitality Industry, Vol. 1, Swaranjali Publication, Gaziabad.
Sharma, R (2019) ‘Traditional Food and Gastronomy Practices to Strengthen Current Food Security’, Advanced Technology & Innovations in Tourism & Hospitality Industry, Vol. 2, Swaranjali Publication, Gaziabad.
Pursuing Masters in Travel & Tourism Management from IGNOU
Post Graduation Diploma in Business Administration From Symbiosis University, Pune
BA Honours, English from Delhi University
Diploma in Aviation & Hospitality Management from Air Hostess Academy
