Category Archives: mchm

The International forest day is celebrated every year on 21^st of March and it is to create awareness among the rural people on the importance of forests in our life. On the occasion of this celebration, the Department of Marine Catering and Hotel Management organized a “Trees on Global Warming Gone”-Rally” on 21.3.22 to create awareness among the rural community  at Kombadi .Five faculty members and 48 students from the first and second year MC&HM actively participated in this program. The students carried out rallies accompanied by the community children, who seemed ever enthusiastic and shouted the slogans along with the students . The students carried posters and banners with slogans. Our campaign was successful in spreading awareness on save forests and the importance of forests in our lives and safety to the animals.

The Department of Marine Catering and Hotel Management conducted Board of Studies Meeting via online mode on 17.03.2022 at 2.00 p.m. Dr. R.Kannan, Ph.D, Professor & Research Guide, Centre for Tourism and Hotel Management, Madurai Kamaraj University, Madurai, has chaired the session as the University Nominee, Mr.V. Ramachandran. Teaching Assistant, Department of Tourism and Hotel Management, Alagappa University karaikudi, has been invited as the Academic Expert, Mr. Mr. Jabaseelan Moses. Human Resource Manager, Taj Tirupati, as the Industrial Expert and Mr. N. Sarandass, participated as an Alumnus. Mr. C. Sureshkumar, Head of the Department represented the department as the Chairperson along with his faculty members. Besides, a Parent and a Student have been invited to share their valid feedback and recommendations for framing the syllabus for the academic year 2022-23 Odd Semester.

HEN, an Association of Department of Marine Catering and Hotel Management, organized a visit to Nila Cold Storage in Thoothukudi on 12.3.22. A total of 31 students from I and II year MC&HM and two faculty members from the department visited the factory. The students were elaborated the details on temperature maintenance, storage procedures and factors affecting cold storage conditions for cereals, pulses, flowers, and fish and seafood. Mr. Jeeva, the Factory Manager explained the technological aspects of processing and professional ethics. This field trip benefitted the students to gain technical knowledge on how to improve shelf life of food by avoiding decay, contamination, and spoilage by providing a proper storage environment.

The (HEN) Hospitality Education Network of Marine Catering and Hotel Management organized an Association Meeting on 11.3.22. The meeting was started with a prayer song.  Mr. Micheal.R, II MC&HM, Bakery member of the association welcomed the gathering. Mr.V.Gangadharan, Asst.Professor rendered key note address.  Mr.Prabhu.T, II MC&HM, Secretary of the Association discussed the forthcoming events and extension/outreach activities of the association and selection of new association member from I year students. Besides, he insisted the association members to support and cooperate for the success of the association activities. The program was concluded with the Vote of Thanks delivered by Blesson.R, II Year MC&HM.

On 3.3.2022, the Department of Marine Catering and Hotel Management organized a career guidance program to the second years (31 students) for creating awareness on shipping industry. Mr. Thirumalraj K, our department alumnus, is currently employed as a General Steward in Fleet Management at Mumbai. He shared his experience with the students about “Career opportunities in shipping industry”.He delivered the duties and responsibilities of shipping, importance of emergency station , maintenance of safety and life savings equipment which  includes life boats and fire fighting drills. The student’s confidence was enhanced after attending this program.

Mr. K. Perumal Kannan, Assistant Professor of MC&HM department, was the  resource person for an inter-departmental Training programme on “Modern Baking Technology”organised by the “Department of Bio Chemistry”, V.V.Vanniaperumal College for Women at Virudhunagar on 25^th and 26^th of February,2022 . 50 female students have enrolled from 3 different colleges and it was conducted through both theory and practical session. Mr. K.Perumal Kannan has demonstrated various bakery products such as Bread, Biscuits, Cookies, Cake, Puff, Pizza, Burger, Danish pastry, Doughnut, Cream-roll, Buns, Toast, and Pie, among the students. The students learnt from hands on practice by preparing bakery products and chemical reaction involved in cake making. The program was completed successfully to the utmost satisfaction of the students.

The Department of Marine Catering and Hotel Management organized a one day cleaning activity at Nedumadurai temple, Madurai District on 24.02.2022 from 9.00 a.m. to 4.30pm. 23 Students and 2 faculty from Marine catering and hotel Management took part in this programme and   created awareness among the rural people by providing pamphlets to the people and suggested  them to create Green Environment in their surroundings under the guidance of Mrs. D.Vijaya ,President of Nedumadurai village. As a part of the program, they started walking along the street, collected plastic wastes, and cleaned the Nedu Madurai temples. When they returned they disposed the wastes in the trash cans. Students actively participated in the program by giving their full support and made this program a great success. The people in the village appreciated the efforts made by the students and the coordinator.

The International Mother Language Day is celebrated every year on February 21^st to raise the awareness of linguistic and cultural diversity, as well as to promote multilingualism. On the occasion of this celebration, the Department of Marine Catering and Hotel Management organized an “Ancient Tamil Food Habits” on 21.2.22 to create awareness among the Nedumadurai school students as a part of an extension activity 5 faculty members and 10 students from the second MC&HM actively participated in it. They educated the school students on Tamil literature linked with ancient cooking methods, traditional spices and herbs used in traditional food which are simple, tasty, and inherently nutritious. They shared the knowledge about the benefits of ethnic foods and its importance of eating such foods among the present generation through this extension activity.

 On 17.2.22, the Department of Marine Catering and Hotel Management went  on a field trip to Keelakuyilkudi,Samanar Malai, with the Second year students (28 students). There the students had the hands on experience of learning historical facts with fun and enjoyed in this field trip.    Samanar hills, Keelakuyilkudi village which is around 12 km away from Madurai, is a beautiful blend of nature with historical importance. Declared as a protected monument by the Archaeological Survey of India, this hill is an interesting site to visit presenting a glimpse of historical importance of southern India. These hills are associated with the  Jainism having Tamil-Brahmi inscriptions depicting various facets of this religion. Also known as Samanar Malai as the Tamil word Malai means hills, it boasts of ancient caves with carvings dating back to 1st century A.D. Samanar hill has many prominent sculpture and ancient inscriptions giving an insight into the history and into the Jainism religion which flourished here during the ancient times. The inscriptions on the hills are said to be more than 200 years old. These caves were the homes of many Jain monks during  the ancient era.

The Department of Marine Catering and Hotel Management organized, (SLCS-Samaaj Seva), an extension activity on “Share the Meal” (Donating Food and Groceries to the Old age Home) in Anaiyur, Madurai on 16.2.22 .Considering the pandemic situation the 6 Marine catering and Hotel Management department faculty members and 10 students visited the Old age home and served various meals to the senior citizens who are living there. Besides, we have distributed to the inmates the monthly groceries worth of Rs.5000 like Toor Dhal, lentils,  Urad dhal, Rice bag, Sugar, Tea packets, Dry lentil, Cooking oil, Gingely oil, Garlic, Atta, Millets etc,,

               An appreciable level of humanity and humbleness were seen among the students who involved in this noble cause. We felt that as human beings, it’s our responsibility to help the most vulnerable amongst us in their time of need. Orphan managers conveyed their sincere thanks to all the faculty members who contributed money towards purchasing monthly groceries and food items for the old age home.