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Program objective:

• The objective of this seminar is to explore and understand the evolving perceptions of career choices among students pursuing hospitality education.

Session Report:

              The Department of Marine Catering and Hotel Management conducted a career counseling program on July 11, 2024, focusing on the topic “Changing Perceptions of Career Choice among Hospitality Students.” The program featured Mr. Mohammed Sheriff, General Manager of GRT Hotel, Madurai, as the resource person. He interacted with 89 students, creating awareness and providing insights into the factors influencing career decisions in hospitality. He emphasized the importance of considering diverse career paths beyond traditional roles to enhance students’ career prospects. The seminar facilitated networking opportunities among students, faculty members, and industry professionals, fostering potential collaborations and partnerships within the hospitality sector. The career counseling program successfully addressed the changing perceptions of career choices in hospitality. It provided a platform for students to broaden their understanding and aspirations within the industry.

Program Outcome:

After completing this counseling program students will be able to

• This awareness encouraged the students to consider broader career options, enhancing their career prospects and aspirations.
• Participants gained a deeper understanding of the diverse career paths available within the hospitality industry, beyond traditional roles

 

 

                             The III & II year students of the Department of Marine Catering and Hotel Management organized Fresher’s Day Party on 05.07.2024 for the first year students, who joined in the academic year 2024-2025. The purpose of Fresher’s Day Party is to make the first year students to feel at home, to encourage their creative impulses and to boost their confidence levels. The senior students welcomed their juniors by presenting them with mementos. The program started with the cutting of a cake followed by the key note address delivered by Mr.C.SureshKumar, Head of the Department of MC&HM. The activities included the icebreaking session which helped the students to get to know each other. Every student got a chance to showcase their talents. Totally 86 students actively participated in this occasion

Department of Marine Catering and Hotel Management organized a SLCS-Samaaj Seva—outreach Activity on “SWACHHTA HI SEVA- Cleanliness is Service”, as a cleaning activity at at keelakuyilkudi, Madurai on 05.7.2024. Totally 86 students and 5 faculty members took part in this program actively participated in this program.  During the program, several sequential activities were undertaken with the enthusiastic participation of everyone involved. It began with the arrival at the village and gathering at the Temple, where the students collectively initiated the cleaning process. The students’ efforts focused on meticulously removing plastic waste from the temple premises and its surroundings, ensuring a cleaner environment. Following this, the students responsibly discarded waste vegetation found in the area, further enhancing the cleanliness of the vicinity. Once the cleaning tasks were successfully completed, they shifted their attention to environmental conservation by planting saplings around the temple. This final step was not only a gesture of environmental stewardship but also a commitment to enhancing the natural beauty of the temple surroundings for future generations to enjoy. To put in a nutshell, through these sequential activities, the students demonstrated their dedication to both cleanliness and environmental sustainability, leaving a positive impact on the temple and its community.

The Outcome of the Program

The program resulted in a cleaner temple area and surroundings through effective waste removal and sapling planting, fostering community involvement and environmental stewardship.

                       An industrial visit to Tuticorin VOC Port Trust was organized for final year students (32 students) of Marine Catering and Hotel Management on 19.06.24. The students had a great opportunity to learn about the operations of the Tuticorin VOC Port Trust related to galley operations on cargo ships. Students also got the experience of witnessing a cargo ship, thereby learning its activities. The authorities at Tuticorin VOC Port Trust were kind enough to elaborately explain the day-to-day activities at the cargo galley. The students found the visit so useful and relevant to their studies.

The Department of Marine Catering and Hotel Management organized Career Guidance program cum Alumnus Interaction for the final year (for 20 students) on 12.06.2024. Mr.Dhanaraj S, chief cook, Fleet Shipping Management, Mumbai , an alumnus (Batch 2014-2017) as resource person of this program.. He created awareness among the students about the “Hospitality Job Opportunities in Merchant Shipping”. He discussed how a career in shipping is perfect for individuals who are fascinated by the sea, love travelling to foreign ports and want to experience different cultures. International trade and commerce rely heavily on shipping and maritime transport. After completing their degree, they can join government or private shipping companies or various port agencies in India or abroad. The shipping industry is one of the best sectors to build their career in. Marine catering students can also join the merchant ship as general stewards and learn about the duties and responsibilities of a general steward, the importance of hygiene, safety measures, the selection process, and the documents required for joining the shipping company. This program boosted the confidence of the students.

Department of Marine Catering and Hotel Management organized a SLCS-Samaaj Seva—outreach Activity on “SWACHHTA HI SEVA- Cleanliness is Service”, as a cleaning activity at Keeladi, Madurai, on 14.06.2024. The students created awareness among the rural people by providing pamphlets to them and suggesting them to create a green environment in their surroundings. As a part of the program, they collected plastic waste; Students actively participated in the program by giving in their full support, which made it a great success. The people in the village appreciated the efforts made by the students and the coordinator. Totally, 26 students and 2 faculty members took part in this program.

The Outcome of the Program

Towards the end of the program, the students learned a sense of civic responsibility among participants and strengthened community bonds through collaborative efforts towards a cleaner, greener future as well.

National Academic Depository (NAD) Cell organized an awareness program on “Registration Process of NAD-Digilocker and Creation of Academic Bank of Credits” for the first year students on 3.7.2024  at our college auditorium. Mr. N. Ramesh, Coordinator, NAD-Cell, guided the students on how to sign up for a NAD Digilocker account using Aadhar number. He explained the importance of Academic Bank of Credits and its application process. ABC comprises the data on the credits that the individual student has acquired throughout the course. By using ABC, the students will be able to create an account and have variety of alternatives for enrolling and exiting the colleges or universities. 386 students from various departments took part in the programme and created their NAD Diglocker accounts and ABC numbers

The Department of Marine Catering and Hotel Management organized a workshop on “Professional Baking and Pastry Arts” for second- and first-year students from 9.2.24 to 10.2.24. 63 students eagerly participated in this program. Chef. Sudhakar Ragunathan, Bakery Consultant, Chennai, was a resource person for this workshop. The workshop focused on the techniques used in the preparation of special bakery products. The students were given hands-on training in the preparation of various bakery products. The students were divided into groups and trained to prepare different bakery products like doughnuts, cake varieties, cookies, and pastries. The workshop was completed successfully, and the students benefited from the program by gaining knowledge and practical skills in bakery product preparation.

On 12th March 2024, the Department of Marine Catering and Hotel Management organized an Exposure Visit to NABARD’s Madurai Agribusiness Incubation Forum Madurai. 26 students of the first year participated in the exposure visit. Manager (Startup) , NABARD, Mr.Bharath Kumar explained about the functions of NABARD. He said that NABARD provides monetary or Credit support to small-scale rural industries lacking due to less or no support. National Bank for Agriculture and Rural Development (NABARD) is an apex regulatory body for overall regulation of regional rural banks and apex cooperative banks in India. It is under the jurisdiction of Ministry of Finance, Government of India. Students visited the NABARD incubation centre and saw the products developed in the centre such as peanuts roaster and the process of making ice creams with different shapes. Quality Control Manager Agribusiness Incubation Forum discussed the process of idea generation and converting the idea into product with the students. They interacted with the people in-charge of the centre and clarified their doubts. In total, the students gathered a lot of information during the visit.

Department of Marine Catering and Hotel Management organized a SLCS-Samaaj Seva—outreach Activity on “SWACHHTA HI SEVA- Cleanliness is Service”, as a cleaning activity at Arulmigu Yoga Narasinga Perumal Thiru Kovil.Madurai, on 12.03.2024. The students created awareness among the rural people by providing pamphlets to them and suggesting them to create a green environment in their surroundings. As a part of the program, they collected plastic waste, and cleaned the temple. Students actively participated in the program by giving in their full support, which made it a great success. The people in the village appreciated the efforts made by the students and the coordinator. Totally, 26 students and 3 faculty members took part in this program.