Category Archives: mchm

·         To build students’ kitchen skills and integrate reflective practices throughout the learning process.

·         Problem-solving and understanding consequences (Food that is not correctly threaded may fall off the skewers and into the embers, and foil meals that are not properly wrapped may leak or burn)

·        The ability to cook variety of foods in outdoor situations, such as for backyard barbeques and camping trips, as well as during power outages or other survival situations

·      Outdoor cooking is a very popular activity at camp. So, the HEN association, Department of Marine catering and Hotel Management organized a field trip camping activity for final year students. The students had  hands-on practices on smoke based cooking of various meat, paneer and vegetables on the visit.

·      In a safe atmosphere, outdoor cooking mixes risky components like fire, knives, sharp skewers, hot pots, etc. to keep students safe while learning them useful life lessons and allowing them to step outside their comfort zones while having fun with their friends.

·         Students gained organization, planning, and flexibility skills

·         Students were able to understand basic cooking terms and the equipment to be used.

·        To enable students ability to solve problems and improvise them when things don’t work out

v Total No. of students participated: 30

v Total No. of staff (Teaching / Non-Teaching) participated: 3

1.   To make students familiar with digital marketing in the hospitality industry.

2.   To familiarize students with digital Innovation in hotel Industry

3.   To understand business challenges and manage technology-driven solutions, leading hotel organizations to thrive in an era of digital disruption.

·        The expert spoke about the newest innovations in the pre-booking stage, guest pick-up, fast check-in at the front office area, as well as technological inventions in guest rooms such as Panels, One Touch, Environment, Mini Bar, Wi-Fi, Dockets, TV facilities, etc., and also the importance of Digital Feedback mechanisms, Innovation in Energy Saving, and Technology in Safety and Security Systems.

·        The expert explained the digital marketing, its growth in sales sectors, and the use of social media in hotel promotion.

Students were able:

1.      To understand the Innovation in Hotel Industry

2.      To apply  Digital Marketing  in Hotel Promotion

3.      To utilize the social media for Hotel promotion.

v Total No. of students participated: 57

v Total No. of staff (Teaching / Non-Teaching) participated: 5

·  To overview the Legal requirements in Hotel operations

·  To explain Indian Laws for Food Safety, Quality  & Security  and the formation of a Hotel Company

·  To familiarize with Labor Laws & Labor Regulations

The Chief Guest, Mr. Kapilan Ramarajan, shared his experience to the students about the importance of labor law, ESI policies followed in the hotel industry, ways to apply for provident fund and benefits of the PF account, FSSAI Process, Law for covering to give a star classification, GST filling process, and NOC Process for getting the star hotel approval. This webinar motivated and encouraged the students, besides making it a memorable experience.

Students were able to,

1.      Understanding food legislation requirements, knowledge of the various licenses and permits required in hotels.

v Total No. of students participated: 55

v Total No. of staff (Teaching / Non-Teaching) participated: 6

·        To bridge the gap that would possibly exist between the academia and the newly joined MC&HM aspirants.

·        To eliminate the fear factor that might cripple their understanding into becoming qualitative hospitality persons with a social responsibility.

·         Mr. C. Sureshkumar, Head of the Department, addressed the students and informed the Rules and regulations, Department discipline, Academic details, Syllabus, Lesson plan, Attendance, Department Activities for the Academic year 2022-23, and also introduced the faculty members and the Courses handled by them.

·         He passed over the Bridge course manual, lesson plan, time table and attendance log sheet to the class representative. An Entry level Test was conducted for the students to test their level of understanding.  The respective staff members started their bridge course according to the schedule prepared by the Head of the Department. A few parents and Alumni interacted with the students. Finally, an Exit level Test was conducted.

Students were able to,

1.      understand the background knowledge about the course

2.      understand the skills and abilities that are necessary  to succeed in their new academic programs.

v Total No. of students participated: 38

v Total No. of staff (Teaching / Non-Teaching) participated: 6

·        To make students aware of these celebrations in order to evoke nationalism and patriotism through nationwide campaign, especially among youth.

·        To remember the supreme sacrifice made by our brave soldiers, to uphold and safeguard the integrity of the nation and to pay homage to the valiant soldiers.

·        Students, the future of nation, must know about such an important event in India.

Kargil Vijay Diwas, is celebrated on July 26, every year to mark the historic day; when India conquered Pakistan in the Kargil War that occurred in 1999.As a tribute to this occasion, the Department of Marine Catering and Hotel Management organized a Kargil Vijay Diwas -Rally”, to create awareness among the rural community. Five faculty members and 34 students from the MC&HM and FS|&PM actively participated in this program. The students carried posters and banners with slogans.

Students were able to imbibe,

·         Capability of defense services of India

·         Calls for a celebration to not only win a military conflict, but also establish Indian sophistication in modern warfare and diplomacy.

·         A revisit to the war and showcasing of the indomitable spirit, unflinching dedication and selfless service displayed by soldiers.

v  Total No. of students participated: 34

v  Total No. of staff (Teaching / Non-Teaching) participated: 4

1. To explore and emerge a new area that needs to be built into the course structures to facilitate better learning.

2. To discuss the role of technologyin the present scenario for enhancing the academic effectiveness.

3. To discuss strategies in order to enhance the personality and managerial effectiveness of the academic fraternity.

Mr. Khannan CKM, Food and Beverage Manager, Amika Hotel, Madurai, has shared his knowledge regarding best practices in food handling, safe work etiquettes, food storage & purchase techniques, service methodology, and kitchen operation. He also described the current norms adopted by the Amika Hotel during the COVID-19 pandemic. This training helped the staff members to become more self-assured and present them the tools needed to perform a variety of hotel operations in the current situation.

1. Faculty understood the current trends in Hotel Operation

2. Help modify the curriculum according to the Industrial Expectations in future.

v Total No. of Staff Participated: 6

·        To enable a sense of social and civic responsibility in students.

·        To acquire competence required for group-living and sharing of responsibilities

·        To identify the needs and problems of the community and involve them in problem solving process

·        To understand that donating to the needy not just benefits the recipient, it also benefits the donor in improving the physical, psychological, emotional and spiritual well-being

Donate Food to deserted people at Teppakulam. Totally, 19 students from III year have taken part in the program. They prepared and distributed variety rice (around 50 packets of food) to the deserted people in the area. Students were immensely satisfied after witnessing the smile on the faces of the homeless people on receiving the food packets.

·        Students gained social values, widened their responsibility and received varied spectrum of knowledge in societal issues and problems by making them to work with community.

v Total No. of students participated: 19

v Total No. of staff (Teaching / Non-Teaching) participated: 4

1.      To inform the students about the courses in the final year.

2.      To instruct the students about the course CO,PO,PSO

3.      To familiarize with various dimensions of the Hospitality Profession.

An orientation program was conducted for final year students at the beginning of the Academic Year 2022-23(odd semester). The main purpose of this orientation program was to give the students a detailed instruction of the curriculum, course handling staff members and the importance of  discipline, rules and regulations of examination, Academic details (lesson plan), Syllabus, Attendance procedure, Departmental activities for the odd semester,(workshop and seminars).  Hand book, time table and attendance related information was given to the students.The orientation program commenced with an address by Mr.C.Suresh Kumar Head, Dept. of MC&HM and followed by all the faculty members.

1.       The students got a clear idea about the core courses and elective courses that they would study in the final year.

2.       The students got a clear idea on the importance of  CO,PO,PSO in their course.

3.       It also helped students prepare for a successful career with clear vision about what lies ahead and what can be achieved at the end of each course.

v Total No. of students participated: 24

v Total No. of staff (Teaching / Non-Teaching) participated: 2

·        To create awareness on education for School Students.

·        To know, the Former Chief Minister K. Kamaraj of Tamil Nadu, and his contributions to generate the school education facilities of the state.

·        To enrich meaningful educational experiences in order to make their education complete and meaningful.

Kamaraj Ji’s birth anniversary is observed as Tamil Nadu’s Educational Development Day. The day aims to remind people about his contribution to boost the school education facilities of Tamil Nadu.

On 18.7.22 as part of this commemoration, the Department of Marine Catering and Hotel Management conducted an “Educational Development Day” Celebration to raise awareness on education among the school children at Nedumadurai. Mr. K. Perumalkannan, Assistant Professor in the Department of Marine Catering and Hotel Management, addressed the students about every entity, from an individual to the entire civilization, to expand and change. Developing knowledge and skills is highly important in order to assist progress. Therefore, education is a crucial element that supports, propels and progresses on every level. At the end of the program the School staff and Head master appreciated the efforts made by the students and the staff members.

Students were able to understand that

·         Education is a source of obvious benefits for a fuller and better life.

·         It can contribute to the betterment of society, as a whole.

·        It allows people to live a healthy and quality lifestyle with a high standard of living.

v Total No. of students participated: 10

v Total No. of staff (Teaching / Non-Teaching) participated: 3

1.   Expose students to a variety of international cuisines

2.   Familiarize students with the culture and commodities used by different nationalities

3.   Create opportunities for students to be innovative in the implementation of international dining experiences

4.   Enable students to finish and critically assess products taking into account, design, color,  flavor and portion control

5.   Familiarize students with up-to-date food legislation affecting production and storage of products

Participants were made aware of certain topics by expert. The food and culture of people in different countries differ from one another, and each one has its own distinctiveness. International cuisine is incredibly vibrant and diversified. The expert discussed the most recent kitchen trends, employee grooming expectations, and customer feedback on the dishes. Additionally, he touched upon how formal instruction in a foreign cuisine can occasionally make a huge difference in a chef’s career. Since restaurants are business, they must continue to be profitable in order to remain open. Customers are constantly looking for new experiences to try. They wouldn’t want to eat the same few things each time they visit a restaurant, even if they loved it. International Cuisine provides comprehensive coverage of cuisines found throughout the world not only through recipes and techniques, but also through coverage of the history, culture, geography, religion, and locally grown ingredients that influence these various cuisines. Mr. M. PONNILANGO demonstrated this with a motivated group of second semester students. The students really enjoyed the learning experience.

Students were able:

1.      To give demonstration on  international and regional foods through the production of various cuisines

2.      To apply  and assess – menu construction, colors balance, texture, flavors, and presentation of international cuisines

3.      To deliver the skills required to produce international menus.

4.       To compare dishes of different countries to explore new varieties..

v Total No. of students participated: 36

v Total No. of staff (Teaching / Non-Teaching) participated: 7