My experience at The Oberoi New Delhi has enriched my knowledge of presenting hospitality etiquette, Indian fine dining recipes,enjoy working with teams, taking initiatives and creating a comfortable environment for myself and my teammates. I attended a workshop on 'Crop to Cup' from the Speciality Coffee Association of India(SCAI) under the supervision of 'Sushas Dwarkanath'. It introduced me to all the players involved in the coffee supply chain and most importantly focused on the problems faced by the coffee industry for instance: climate change, the coffee farmer crisis and the non-sustainable value chain. Further, during my MSc in Tourism and Hospitality management, I got insights into sustainable development growth in the tourism and hospitality sector. So, while browsing worldwide about the huge difference in the development of producers and the consumer's sectors, it raised the question about sustaining the coffee value chain and encouraging the coffee lovers about the producing sectors. Eventually, which landed me to do further research of the 'Coffee Tourism' sector/market. So, my first exploratory research(Dissertation) was on the topic 'Sustainable Expansion of Coffee Tourism' under the supervision of 'Eilish McCarthy'.In addition, I also enrolled on the 'Coffee Sustainable Programme' by Speciality Coffee Association( SCA) by AST(Bregje Deben). I am also underdoing to 'Green Manager programme' by 'Raquel Noboa' from 'Fifty shades of grenner' Clare, Ireland. It focuses on making hospitality and tourism industry more enviornmental friendly. I am a passionate person, with a keen interest in learning and implementing my own experiences and being a changemaker. I want to reach the highest possible position in the HORECA sector with complete dedication and commitment. Further, managing the industry with the specks of environmental and sustainable factors that can make HORECA industry carbon netural.