Category Archives: mchm

Consumer Awareness Club & Department of BBA conducted an activity on Basic awareness on Right to Information Act through Rally – Observing Human Rights Day on 12.12.2022. The students of Consumer Club Members and BBA conducted a rally in the nearby village Eliyarpathi.  They promoted the 6 Fundamental Rights available to all Indian Citizens. They explained about the 1. Right to Equality 2. Right to Freedom 3. Right against Exploitation 4. Right to Freedom of Religion 5. Right to culture and Education and 6. Right to Constitutional Remedies. The people from the Eliyarpathi village appreciated the students for their promotional work. This activity was lead by    Dr. B. Meenakshi Sundaram, Consumer Club Coordinator. Totally, 9 students of consumer Club Members and 14 students of I BBA and 4 Students of II BBA eagerly participated in the activity.

Department of Marine Catering and Hotel Management (YUVA Tourism Club) conducted an Intra-Departmental Competition, as a celebration for “Human Rights Day,” on December 12, 2022. The participants prepared their posters and PPT presentations related to Human Rights Day and tourism topics like- Dark Tourism, Agri Tourism, Wine Tourism, Coffee Tourism, etc. Mr. Alan Maries Raj from the MC&HM Department won first prize; Mr. V. Sudharshan won second prize and Mr. R. Karthikeyan won third place in this competition. This competition provided a platform for the students to foster their creativity and decision-making skills. It also helped them to explore their hidden talents and discover new areas of interest. Totally, 9 students from the MC&HM department actively participated.

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 Valandur Temple, Madurai, on 08.12.2022. 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 co-ordinator. Totally, 38 students and 3 faculty took part in this program.

Department of Marine Catering and Hotel Management organized an Industrial Visit for II year students on 08.12.2022 at Cumbum Valley Winery Factory, Theni.  The industrial visit helped our students to gain practical knowledge on industrial processes related to core management concepts. They learned the key stages of the wine making process with advanced machines. The students were glad to see the preparation of red wine. A wine maker, Mr. M. Karthik Kumar, explained the facts on who checks the quality of grapes during the harvest season. They intricately check grapes’ taste as well as sugar and acid levels. Students also visited the stockroom where the wine is stored in huge oak barrels. Totally, 38 students and 3 faculty members participated in this visit.

Department of Marine Catering and Hotel Management organized an Internship Guidance Meeting on 03.12.2022 to orient the students for their internship program. Totally, 32 students from III MC&HM actively participated. Dr. R. Sujatha, Principal, delivered the presidential address. Mr. C. Suresh Kumar, Head of the Department, guided the students and their parents regarding the importance of Log book for students, Hotel information and accommodation availability for students. He also spoke of the training reporting date, dress code during the training programme, importance of the Training Certificate, and prior necessities to join their respective Hotels.  Through this program, the students and parents will be able to understand their roles and responsibilities during the internship program. This guidance meeting helped the students to understand the importance of internship and made it as a memorable experience.

Department of Marine Catering and Hotel Management organized a SLCS-Samaaj Seva—Extension Activity on “SWACHHTA HI SEVA”—Cleanliness is Service, as a one-day cleaning activity at Nedumadurai Temple, Madurai, on 1.12.2022. Totally,27 students and 2 faculty members from Marine Catering and Hotel Management took part in this program and 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 started walking along the street, collected plastic waste, and cleaned the temple. Students actively participated in the program by giving it their full support, which made it a great success. The people in the village appreciated the efforts made by the students and the coordinator.

Title of the Session: Seminar on “Food Business Ideas for First Time Entrepreneurs”
Organizer : Marine Catering and Hotel Management
Date : 22.11.2022	Time: 9.30 P.M to 11.30 (120 Minutes)
Mode of the Session : Physical	Venue: Seminar Hall
Theme(If Applicable) : Entrepreneur
Expert / Speaker Details:
Name: Mr. R. Karthikeyan	Designation:  CEO
Organisation: Jeyaram Bakery, Madurai
Objectives of the activity:  ·         To train students in food Industry including managerial aspects. ·         To train the entrepreneurs about the nuances  in bakery and confectionery ·          To train entrepreneurs in marketing of products, export as well as quality control. ·         To generate employment directly or indirectly.
Highlights of the Session: The Resource Person Mr. R. Karthikeyan, CEO of Jeyaram Bakery, spoke to the students about the importance of hygiene in food units, the license required to start a food business, the availability of bank loans and how to approach the bank manager for a loan, the importance of food safety certificate, the employee’s provident fund, the ESIC facility for workers, the importance of hard work, and accepting and learning the latest technology in your industry. This seminar enhanced the development of the concept for sustaining the food business and made it a memorable experience.
Outcome(s) of the activity: ·         Students were able to plan a business, describe the competition, target customer and financial expectations for their business concept. ·         Student revealed the results of their business to the class, as ‘GO’ or ‘NO GO’ business idea. 1.          Students will have a business plan that can be used to create their own business.
Participants Details: v Total No. of students participated: 85 v Total No. of staff (Teaching / Non-Teaching) participated: 7

Department of Marine Catering and Hotel Management organized an outreach Program (SLCS – Samaaj Seva) on “Cleaning Activity at Alagarkovil” – Madurai on 19.11.22. In this outreach activity, 4 faculty members and 66 students from MC&HM actively participated.  The objective of the program is to create awareness among the public about Plastic free environment in Alagar Kovil Hill station. They gave pamphlets to the people and instructed them to create Green Environment in their surroundings. As a part of the program, they made a walk to the Algar Kovil Hill surrounding area, collected plastic wastes on the road and properly disposed them in the bin. The students actively participated in the program by giving their full support and made the program a great success.

 

      Department of Marine Catering and Hotel Management organized an Administrative Training program on “General Service Etiquettes” for non-teaching staff of our college on 17.11.2022. Totally, 12 Non- teaching staff members have actively participated in the program. Mr. N. Ramesh, Asst. Professor, Department of MC&HM, explained the non teaching staff members the importance of grooming and service etiquette, which is a combination of character, style and discipline. It is to project an image of organization’s culture and ethics to our guests. It also enhances the personality of an employee, character of an organization and value of the company. This program was completed successfully to the greatest satisfaction of the participants making it a memorable experience.

Program Title            : A Two Day Workshop on “CUISINE FRANCAISE”

Date                            : 8.11.2022 & 10.11.2022 (2 days).

Resource Person        : 1. Mr.C.Suresh Kumar, Head,Department of MC&HM

2. Mr.P.Ananad , Asst.Professor, Department of MC&HM
3. Mr. E.Jacob Jebaraj. Asst.Professor, Department of MC&HM

 Beneficiary                 : Lady Doak College Students (136 STUDENTS)

Department of Marine Catering and Hotel Management, in collaboration with the Department of French, Lady Doak College, organized a two day workshop on “Cuisine Française” on 8.11.2022 and 10.11.2022 (2 days). Totally, 136 students from various departments at Lady Doak College actively participated in this workshop. Mr. C. Suresh Kumar, HoD, Department of MC&HM, Mr. P. Anand and Mr. E. Jacob Jebaraj, Assistant Professors, Department of MC&HM, prepared a 14-Course French meal to the students. A brief presentation of French culinary traditions and customs was also made by the chefs. Handpicked students from Lady Doak College tried their hands at the preparation of certain dishes under the guidance of the kitchen staff. It was a very interesting program that gave a great learning experience for students and faculty members.