The Department of Marine Catering and Hotel Management organized an SLCS–Samaaj Seva Extension Activity titled “Monsoon Safety and Health Awareness” at Nedumadurai on 4.10.25. A total of 13 students and one faculty member actively participated in this program. The activity aimed to create awareness among the rural community about safety precautions and health practices during the monsoon season
The Department of Marine Catering and Hotel Management organized a Career Guidance Program on “Career Opportunities in the Hospitality Industry” on 30.09.2025. A total of 43 students actively participated in the program. Mr. Arul Mahendiran, Manager–Human Resources, Somerset Greenways Chennai, was invited as the chief guest and resource person. He shared his professional journey and provided insights into career pathways in front office, food and beverage service, culinary arts, housekeeping, and management roles. Emphasizing passion, dedication, soft skills, and effective communication, he also highlighted emerging trends such as sustainability and technology integration in hospitality.
The HEN Association of the Department of Marine Catering and Hotel Management conducted a workshop on “Creative Towel Art” on 30.09.2025 , showcasing the artistic side of hotel housekeeping and room presentation techniques. The event aimed to familiarize hospitality students with the art of towel folding, a key component in delivering memorable guest experiences in the hotel industry. The workshop was led by Mr. Harivenkatesh V.G., Executive Housekeeper, Somerset Hotel, Chennai, who demonstrated a variety of intricate towel art designs, including swans, elephants, and heart shapes. A total of 29 students from Second Year MCHM actively participated and gained hands-on experience in creating towel sculptures, emphasizing precision and creativity.
The Department of Marine Catering and Hotel Management organized a Parents-Teachers Meet for the first and second, third -year students (102 students) on 06.09. 2025 at 9:30 A.M. The primary objective of the meeting was to discuss students’ performance and devise ways to enrich their learning experience.
The Hospitality Education Network (HEN) Association of the Department of Marine Catering and Hotel Management conducted an Intra-departmental Connexions Competition as a part of Association activity on 02.08.2025. 40 students from II and III year of MCHM department actively participated in this competition.
The Department of Marine Catering and Hotel Management organized Alumni Meet – 2025 for the 1997–2000 batches on 24.07.2025. Alumni shared industry experiences, recent projects, and insights into career opportunities, inspiring current students and fostering meaningful connections.
The Department of Marine Catering and Hotel Management organized the inaugural function of the “Hospitality Education Network (HEN) Association” on 05.07.2025.
The Department of MC&HM conducted a Career Guidance cum Alumnus Interaction session on 26.06.25 for first-year (44) students. Alumnus Mr.E. Jeyaram (Batch 2022-2025) shared insights on career opportunities in Mauritius.
The Department of Marine Catering and Hotel Management conducted a career counseling session on 26.06.25 for third-year (31) students. Mr. Hemant Handore, Career Consultant, Mumbai, guided students on overseas job opportunities.
The Department of Hotel Management actively participated in the International Workshop on “French in/for Culinary, Hospitality, and Tourism Industries” organized by Lady Doak College, Madurai, on February 21, 2025, as a collaborative program. A total of 5 staff members and 65 students attended the event, engaging in various activities throughout the session. During the workshop, participants were provided with grammar exercises related to French literature, enhancing their understanding of the language. An interactive session focused on practical applications, such as hotel/restaurant management, tour packages, and excursion deals, was also conducted. This session offered students a hands-on opportunity to interact with hotel staff and guests, dealing with scenarios such as guest complaints and issue resolution. A key component of the workshop was the opportunity for students to speak French, allowing them to assess and improve their communicative fluency in real-life hospitality contexts. The event was a valuable experience for all participants, bridging language skills with industry-specific knowledge
