Webinar on “Post –Covid Entrepreneurship opportunities in Vegan Cuisine”

    The Department of Marine Catering and Hotel Management, Subbalakshmi Lakshmipathy College of Science, Madurai, the Department of Hotel Management and Catering Science, GTN Arts College, Dindigul and the Department of Catering Science and Hotel Management, RVS College of Arts and Science, Coimbatore have jointly organized a webinar on “Post- Covid Entrepreneurship opportunities in Vegan Cuisine” on 30.11.21.  About fifty five students and seven faculty members from MC&HM department actively participated. Chef.K.Nageshwaran, Sous Chef cum Culinary Trainer, GRT Hotel & Resort, Executive Officer, SICA, addressed the students and explained that the term “vegan” was coined by combining the first and last letters of “vegetarian.” Dairy, eggs, or any other products from animal origin are not consumed. The vegan food consumers strongly believe that the plant-based diets may reduce the risk of heart disease, diabetes, cancer, and premature death. Today most of the hotel organizations have started the vegan cuisine for all the vegetarian customers. This webinar motivated and encouraged the students’ community.

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