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
The Department of Marine Catering & Hotel Management at Subbalakshmi Lakshmipathy College of Science (Autonomous) conducted an administrative training program on “The Role of Team Structure in the Work Environment” on February 18, 2025, at the Seminar Hall for all non-teaching staff. Mr. C. Suresh Kumar, HoD of the Department of MC&HM, led the session, highlighting the importance of an effective team structure in maintaining efficiency, collaboration, and productivity in the workplace. He explained various team roles, hierarchy, communication strategies, and coordination techniques that contribute to a smooth workflow. Real-time case studies and interactive discussions helped participants understand the impact of teamwork on operational success. The session was engaging and informative, equipping staff with valuable insights on team dynamics and organizational effectiveness. A total of 86 non-teaching staff members attended and benefited from the training.
The Department of Marine Catering and Hotel Management at Subbalakshmi Lakshmipathy College of Science (Autonomous) organized a Career Guidance Program cum Alumnus Interaction on the topic “Innovative Trends and Technology Used in Restaurants” for first-year students on 12.02.25 . The resource person, Mr. Naveen Balaji S, an esteemed alumnus of the department and currently working as a Restaurant Manager at Blossom Hotpot Restaurant Sp LLC, Abu Dhabi, was invited to share his valuable insights with the students highlighted the role of technological advancements, such as the PolarisPOS system and author software, in transforming restaurant operations. He explained how these tools streamline processes like order taking, billing, and inventory management, while enhancing customer experience. Totally 35 first-year students actively participated, gaining valuable insights into how technology is shaping the restaurant industry and its potential career opportunities.
The second- and third-year students of Marine Catering and Hotel Management participated in the workshop “Carve to Create: Exploring the Art of Carving Skills” conducted by the Melvin Institute of Science and Management in Ramanathapuram on 07.02.2025 . Chef Romles Raja was the resource person for the workshop. Under his expertise and guidance, students learned various carving techniques and showcased their creativity.
