Why Interpersonal Skills become important in the Professional World?

Article contributed by Dr. S. K. Singh, COO, Amrapali Institute of Hotel Management

Interpersonal Skills also known as ‘people skills’ are nurtured with time in individuals and are very important in today’s professional world. These are the qualities that influence the way in which a team member communicates with other individuals within the team. These skills are important for communicating and working within groups and individuals in the personal and professional life.

People with strong interpersonal skills tend to build good relationships and can coordinate well with others in their personal and professional space. These skills help individuals to understand family, friends, colleagues and clients well. People often enjoy working with colleagues who have good interpersonal skills. It’s important for team players to communicate well within team with seniors and colleagues, with clients and with customers when on the job.

Without interpersonal skills, one may struggle to convey messages or receive messages while working the way it’s required to be. If there is misunderstanding of what is communicated or misinterpretation, it can result in communication barrier, leading to mistake and decrease in the   overall productivity of the organisation. These skills not only benefit the workplace but are also very important for an individual to achieve his personal goals.

Most of us are natural flows with the interpersonal skills and some need to re-associate themselves with them.

Let’s relook at the different types of interpersonal communication skills that are particularly significant for the betterment of the workplace.

Verbal communication

It deals with the speech clarity, appropriateness and confidence to handle a situation and helps to communicate effectively with others. Words need to be uttered with utmost care and in a correct tone and vocabulary.

A formal and professional tone has to be developed during meetings and presentations. Using right, simple and appropriate language to explain things or while taking to clients or customers is necessary. Asking questions to clarify information is always better than misunderstanding a dialogue.

Active listening

The ability to pay full attention to someone when they speak and to truly understand what they are saying is what Active Listening is. The understanding and listening to a speaker is expressed through their verbal and nonverbal responses. This includes maintaining proper eye contact, nodding to ensure the understanding and smiling for encouragement and involvement. An observation of the body language of speaker along with asking questions and responding to answers by discussing further reflects active listening to the conversation with interest.

To communicate effectively and avoid misunderstandings at work, ‘Active Listening’ becomes very important. It not only allows further understanding the information or instructions given within a team but also encouraging the colleagues to share their ideas and collaborate in the discussion.

Body language

We often hear that Body Language makes 55% of our communication and other important part is Voice Tone. Our posture, expression and gestures can say more than our words. When communicating with colleagues and managers or juniors, one must practice open body language to encourage trust and positivity. So what is this open body language? It includes nodding, maintaining eye contact, smiling and being relaxed. On the contrary closed body language such as crossed arms, impatience and shifting the eyes is a negative action.


The ability to recognize emotions in others and to understand other people’s perspectives on a situation is Empathy. It enables us to use that insight to improve someone else’s mood and to support them through challenging situations. Empathy, also known as emotional intelligence, is the ability to understand others’ emotions, needs and ideas from their point of view. It increases trust, respect, awareness and compassion when communicating within a team or as an individual with others. It help’s in making an environment positive and gives no space to misunderstandings thus reflecting positively in productivity.  

So we can understand that our interpersonal communication skills can help us to resolve issues and disagreements in the workspace. Skills such as negotiation, persuasion and understanding help us to see an argument positively and to resolve it. Having good conflict resolution skills can result in positive and collaborative work environment.

Organisations where employees can communicate and work together have a better chance of success and achieving the common goal. Seniors within teams can use their interpersonal skills by involving the team in positive discussions when needed and by asking them for their feedback and ideas. They should respect opinions or advice, listen to them empathetically and respond positively. So a team with good Interpersonal skills is an asset to any organisation.

So let us now understand how to improve interpersonal skills:

Improving Interpersonal Skills is all about practicing; the more one practices the better you they are. One should have a plan to develop inter personal skills and set daily goals for improvement. To improve your interpersonal skills, consider the following tips:

  • Figure out what you need to improve and plan how to improve it – Take routine feedback on your improvements from peers.
  • Learn to control your emotions – Always be calm and composed, try to remain positive never get stressed.
  • Watch others – How others communicate, how they use their body language and not just get inspired but practice the same things.
  • Reflect on your interactions – Keep writing about the positives of the interactions you had, the new vocabulary you heard and used, keep repeating the good things.
  •  Practice your skills: Practice is the key to success so keep participating in events and activities. Keep challenging yourself by doing so.
  • Acknowledge others – Your friends and colleagues are your biggest support on the way to learning so acknowledge their support every time and may be more than that.
  •  Avoid distractions – Life today is full of distractions be it be your mobile or a friend keep them away while communicating with others.
  • Take online classes – During this pandemic we have learnt how to use technology for betterment so enroll in online seminars, workshops, classes or trainings. 
  • Get a mentor – A mentor is a real life coach who not only guides you but supports in reaching your learning goal so get a good mentor at the earliest.
  • Record yourself – Start enjoying in listening to yourself, now days we have wonderful tools to do so, start podcasting or become a story teller to yourself.

So start the journey of learning and grab opportunities that can help to improve these embedded Skills.

Wine o’clock – “A lush legacy”

Activity conducted by Future & Sharp Club, FHM, AGI. Article contributed by Dr. Savita Upreti, Assistant Professor (FHM) and Deepak Pandey, Student (BHM KU 7th Sem A batch FHM )

Honestly I got clipped to the screen as I heard some serious business en-route the router. A gnarly drink and talk on it is all a non hotelier would think when the words red wine, white wine, sommelier, and above it a knowledge booster session swirl the senses. And I a lone waiter and receiver of all the inputs sat to attend the session.

Seriously, I confused Sommelier to a man from Somalia and wine for me represents Christianity through my basic education and a session is a communicative grasp for blogs, events and other write-ups, only the lust for knowledge keeps things moving in the arena of my mind.

Mam, ‘You must be joking.’

 ‘No, I am not, Deepak Pandey.’

‘Seriously Mam, please share more of your experience of the session.’

Then the doors to the outside world with a click on a link and Mr. Sanjay Singh, Beverage Manager, Anantara Hotels and Resorts, Muscat Oman was there for a Knowledge Booster online session. Now it is your turn to share this experience as you were also there.

Mr. Sanjay Singh took us to an entirely different world of Sommeliers and his experience with the grapes and their variety added substance to the theoretical knowledge gained in class. The way he toyed with the term grapes as ripe, unripe, slightly ripe, long and short grapes was a sensation as classy as wine itself. The predominance of Italy and Greece as wine making countries was no more a geographical area for the listeners and the climate ceased to exist as book knowledge and the paradigm shift to reality occurred as the learned Sommelier introduced touched different areas of the topic with his personal experience.

‘Yes, I totally agree with you’.

I liked the menu setups with the geographical areas projected through the slides. The advent to a new world is the nascence of the work. The geography gives knowledge of the type of grapes suited to the area and it appearing with the name of the wine and the food pairing was just the best way to learn things easily. It made great sense. The ignorant to the knowledgeable and the one already experienced in the art, all benefited from the presentation.

From the Sparkling Wine, that the guest may ask for to the Brut Champagne were not mere starters of the talk but lots more. The talk then rolled to the wine making through the traditional method or methode traditionelle, Methode Cape classique,and festi methode and were all exciting as one generally expects a barrel and lots of grapes to ferment when it comes to wine making. The various wines as Savignon Blanc extracted with grapes from Sancerre France, Marlborough, New Zealand, and it’s very fresh, light and crisp taste like gooseberry, lemon and cut grass was added knowledge with relinquishing it with Shellfish, Crab, lobster, and light pasta dish, Oyster, Sushi, goat cheese, all these were not mere dash of knowledge, it was enormous awareness.

Let’s catch up with a few more shares

Chardonnay from Brugundy, France pairs with grilled white fish, Risotto, Poultry, and Sea food.

Riesling from Alsace, Franc, can be served when the taste buds long for Oyster, sea food, sushi, shellfish, and Thai Cuisine.

Pinot Grigio /Pinot Gris blends well with white sauce pasta dish, poultry, pork, hard and aged cheese.

So went the list far and wide of the wine lovers and foodies of the globe throughout the globe.

Vegan word for Wine was an exclusive inclusion through the session and tingled the senses of many when the question hour broke the silence to inquiry and the audience was told that yes, there is no vegan wine that contains Isinglass and eggs to clarify it.

The interactions brought many more clarifications to the fore-front. Let’s take a glance:

Q1-What are your new experiences as a sommelier?

Dubai is not a wine selling country so it is a rich experience. It is considered a prestigious act where people look at sommeliers with pride.

Q2-What do we add in fortified wines?

Brandy, sherry are used to fortify wines. It all depends on the character of the wine.

Q3) Is it true that we age red wines and not white wines? Why do we age them?

No, both red and white wines are aged. Red wine being harsher to the pallet is aged more than white one. It mellows or softens the wine. Young wines are not so harsh so they are not aged.

Q4) Sir, can you give us a few tips on how to develop our tasting buds for wines.

Laughs! ‘The more you practice, the more you learn’ notion holds true here too. You cannot develop without learning and here learning is frequent tasting. Also one has to have a keen sense of using all the sense organs, eyes to mark the color of wine, nose to sniff the aroma as pungent or soft and pallet to taste and recognize the different wines.

Laughs! ‘The more you practice, the more you learn’ notion holds true here too. You cannot develop without learning and here learning is frequent tasting. Also one has to have a keen sense of using all the sense organs, eyes to mark the color of wine, nose to sniff the aroma as pungent or soft and pallet to taste and recognize the different wines.

Do-not gulp it –Sommeliers- stay aware!

Q5) Sir, can you tell us something about wines with maximum alcohol percentage?

Yes, why not. The alcohol percentages of wines depend on the sugar level of grapes. Grapes dried on straw mat are more sugary and have better percentage of alcohol. Amarone della Valpolicella is undoubtedly one of the most intense red wines in the world. On the palate the Amarone is seductively sweet and spicy; at the same time it is also a dry, fully fermented wine.

Q6) Sir, we have enjoyed this session held by the Future and Sharp Club, but as the year comes to the close, I heard one of the faculties talking of New Year resolutions to the fresher’s. Can you share your resolution with us?

Resolutions you see are both personal and professional. At the personal front I want to move around different countries and see the winery there to get more first-hand learning. Well, at the professional level, I would definitely like to take a tough challenge of perusing my advance course from Hong Kong and enhance my knowledge.

It was an exciting session and the thoughts still resonate on my mind.

A Wow! to the Food and Beverage genius.

The story of wine continues with its richness of taste.

The Double Data Rate Synchronous Dynamic Random Access Memory (DDR SDRAM) Technology

Article contributed by Mr. Hem Chandra Joshi, Assistant Professor, Faculty of Technology and Computer Applications

Single data rate (SDR) SDRAM memory commonly used in computer earlier to 2002. Double data rate (DDR) SDRAM introduced around 2002 and is a modified version of SDR SDRAM. The most significant difference between DDR and SDR is that DDR reads data on both the rising and falling edges of the clock signal twice as fast as an SDR memory module.

A new version of DDR called DDR2 began to appear in mid-2004. DDR2 achieves speeds beyond that of DDR, delivering bandwidth of up to 8.5 GB per second. The memory of DDR2 based systems install in pairs to run in “dual channel mode” which further increase memory throughput.

The memory technology DDR3 began to appear in systems in late 2007. DDR3 is a modified version of DDR2 and operates at lower voltages, thereby low power and transfer data rates up to 12.8 GB per second. DDR3 based systems can address three memory banks.

For higher performance and increased bandwidth, a new version  DDR4 SDRAM has arrived in 2012, DDR4 delivers lower power consumption, higher performance improved data integrity and low power consumption than DDR3L (DDR3 Low Voltage), up to 50 percent increased in performance provides by DDR4 while decreasing the overall power consumption of computing environment. In DDR4 a power savings up to 40 percent represents a significant improvement over previous memory technologies, in addition to optimized performance and low-cost computing DDR4 also provides cyclic redundancy checks (CRC) for improved data reliability and on-chip parity detection.

 The second largest memory chipmaker SK Hynix after Samsung was officially launched the world’s first DDR5 DRAM chip on October 2020, transfer rate of DDR4 is 3200 Mbps while the new DDR5 offers 4800 to 5600 Mbps which is 1.8 times faster than DDR4. Despite the higher transfer rates, the new DRAM chips operating Voltage being lowered from 1.2 volts to 1.1 volts which makes it more energy efficient with allowing for 20 percent less power consumption. The new DDR5 chips are also loaded with error correcting code (ECC) that is capable of correcting DRAM cell’s 1-bit-level errors by itself. Furthermore the reliability of the DDR5 application system increased by 20 times with the help of new technology and allowed a reduction in power consumption and operating costs of data centers.

All motherboards are built to support only one type of memory, the same motherboard in any system cannot mix and match DDR5, DDR4, DDR3, DDR2 , DDR or SDR memory They will not function and will not even fit in the same sockets

The difference among DDR generations

The memory density and speed is increasing significantly with every new version of DDR


Intel Technology Journal |Volume 17, Issue 1, 2013

Ahmed Shamil Mustafa, Mohammed Jabbar Mohammed and Muthana Najim Abdulleh “Double-Data Rate DDR Memory Review” International Journal of Advanced Engineering and Nano Technology (IJAENT) ISSN: 2347-6389, Volume-2 Issue-2, January 2015