OUT DOOR CATERING (ODC) AT HOTEL AMIKA, MADURAI

Totally five first-year students from the Department of Marine Catering and Hotel Management had the opportunity to participate in the ODC program at Hotel Amika  , Madurai , from December 31, 2024, to January 1, 2025. During this program, the students gained valuable insights into outlet operation procedures and enhanced their skills in production, service, and presentation. They also practiced mise en place and learned various modern techniques. This hands-on experience inspired and motivated the students, providing them with invaluable practical exposure

OUT DOOR CATERING (ODC) AT HOTEL AMÃ STAYS & TRAILS, MUNNAR, AND HOTEL TAJ VIVANTA, COIMBATORE

The second- and first-year students (34 in total) from the Department of Marine Catering and Hotel Management were given an opportunity to participate in the ODC program at Hotel amã Stays & Trails, Munnar, and Hotel Taj Vivanta, Coimbatore, from December 26, 2024, to January 4, 2025. During this program, the students gained valuable insights into outlet operation procedures and enhanced their skills in production, service, and presentation. They also practiced mise en place and learned various modern techniques. This hands-on experience inspired and motivated the students, providing them with invaluable practical exposure.

OUT DOOR CATERING (ODC) AT DHUVATHASANTHAM CONVENTION HALL, MADURAI

The second- and first-year students (34 students) from the Department of Marine Catering and Hotel Management were given an opportunity to participate in the BNI Mega Members’ Day Dinner at Dhuvathasantham Convention Hall, Madurai, on 14.12.2024. The event was organized by NRK Catering, Madurai. Through this event, the students were able to gain knowledge about outlet operation procedures and enhance their skills in production, service, and presentation. They also practiced mise en place work and learned many modern techniques. This hands-on experience motivated the students and provided valuable practical exposure.

 

Career Guidance Program on “Career Opportunities in Hotel Industry”

Program Objective

  • To help students understand the importance of career guidance in the hotel industry, assisting them in setting career goals and choosing suitable career paths within the sector.

Session Report

The Department of Marine Catering and Hotel Management organized a Career Guidance Program on “Career Opportunities in the Hotel Industry” on December 9, 2024. The program featured Mr. Gopi Virumandi, Executive Chef at Amika Hotel, Madurai, as the chief guest. A total of 62 students actively participated in the event. Mr. Virumandi began the session by sharing his professional journey, emphasizing the importance of passion, dedication, and continuous learning in the hospitality industry. He provided valuable insights into various career pathways within the hotel industry, including opportunities in front office management, food and beverage service, culinary arts, housekeeping, and management roles. Highlighting the importance of soft skills and effective communication, Mr. Virumandi explained their pivotal role in delivering exceptional customer service. He also discussed current trends in the hospitality sector, such as sustainability practices and the integration of technology. Furthermore, he offered practical tips for excelling in interviews and maximizing learning experiences during internships. The session concluded with an interactive Q&A segment, where students clarified their doubts and received personalized advice tailored to their career aspirations.

Program Outcome

After completing this career guidance program, students will be able to

  • Enhance their knowledge about campus recruitment and job opportunities in the hotel industry.
  • Understand the various career paths available in the hotel sector and make informed decisions about their career goals.

EARN WHILE YOU LEARN

The Hospitality Education Network (HEN) Association of the Department of Marine Catering and Hotel Management, in collaboration with the Entrepreneurship Development (ED) Cell, jointly organized a program titled “Earn While You Learn”, exclusively for second and first year students, on November 19, 20, 22, and 23, 2024. This program provided students with the opportunity to independently prepare various savories and sweets, with guidance and support from the Head of the Department and other faculty members. A total of 24 students from the second and first year actively participated in the program. Each student prepared savories and sweets under the supervision of a faculty member. After preparation, the items were sold to faculty members and students from various departments. Through this initiative, students gained valuable hands-on experience in cooking methods, as well as practical knowledge in indenting, costing, marketing, and sales promotion.

“FIRELESS COOKING COMPETITION”

The Culinary Club of the Department of Marine Catering and Hotel Management organized an Intra-College Fireless Cooking Competition on December 9, 2024. A total of 20 students from various departments actively participated in the event. The participants prepared and presented a variety of traditional dishes, including millet-based dishes, sprout sandwiches, milkshakes, fruit juices, tender coconut payasam, millet and date laddus, and more. The dishes were judged by Mr. Gopi Virumandi, Executive Chef at Amika Hotel, Madurai. He engaged with the students, discussing the ingredients, nutritional values, and the cultural significance of the dishes they had prepared. S. Pooja and M. Bavanieswari from the Department of BBA won the first prize, and M. Gayathri and K. Mahalakshmi from the Department of FSPM won the second prize. The event not only provided a platform for students to showcase their creativity and decision-making skills but also helped them explore their hidden talents and discover new areas of interest.

SEMINAR ON “ENTREPRENEURIAL IDEAS IN HOTEL INDUSTRY”

The Department of Marine Catering and Hotel Management organized a seminar on “Entrepreneurial Ideas in the Hotel Industry” on 04.12 2024. A total of 72 first and second-year students from MC&HM actively participated. The resource person, Mr. N.G. Senthil Kumar, Business Consulting Director of Pro Elite Management Consultants Pvt. Ltd., Madurai, shared valuable insights into innovative entrepreneurship in the hotel and hospitality sector.He emphasized the dynamic nature of the hospitality industry, focusing on the role of technology and sustainability in shaping future businesses. He discussed the strategies such as identifying niche markets, leveraging digital tools, and enhancing customer experiences, along with examples of successful start-ups and established brands.The session concluded with an engaging Q&A segment, where students and faculty discussed trends, challenges, and opportunities. The seminar was highly informative, inspiring students to explore innovation and entrepreneurship in the competitive hospitality industry.

SLCS-SAMAAJSEVA- OUTREACH ACTIVITY ON “SWACHHTA HI SEVA – CLEANLINESS IS SERVICE”

The Department of Marine Catering and Hotel Management organized SLCS-SamaajSevaoutreach Activity on “SWACHHTA HI SEVA- Cleanliness is Service”, as a cleaning activity at Keeladi,Madurai, on 27.11.24.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, 43students took part in this program.

 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.

 

 

 

 

 

BUDDY CHEF PUMPKIN CARVING COMPETITION

The second and third-year students of Marine Catering and Hotel Management participated in the Buddy Chef Pumpkin Carving competition, conducted by Amika Hotel, held in Madurai on 23.10.2024. Five students actively participated in the competition. The students won Silver Medal (II Prize) in the Carving competition. This achievement not only motivated and encouraged the students but also made it a memorable experience.

EARN WHILE YOU LEARN

The Hospitality Education Network (HEN) Association of the Department of Marine Catering and Hotel Management and Entrepreneur Development Cell jointly organized a program “Earn While You Learn”, exclusively for the second-year students (33 students), and provided them an opportunity to prepare various assorted sweets on their own with the support of the Head and other faculty members of the department. Totally, 33 students from the second-year of the department actively participated. Each of the student participants has prepared two sweets and one savory with the support of a faculty member, and around 200 boxes consisting of 600 gm and 250 gm of sweets were prepared. After the preparation, the sweets boxes were sold to various department faculty members and students. Through this program, the students have experienced bulk cooking, gained hands-on experience, and gained knowledge in bulk production, indenting, costing, and promoting marketing and sales. They kept the sweet boxes for sales on 25.10.2024 and 26.10.2024.