Category Archives: mchm

·        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