Category Archives: mchm

World Tourism Day is celebrated each year on September 27th to increase public awareness of the need to make travel and tourism accessible to all. The main purpose for the observation of this day is to spread and foster awareness of travel and tourism. So, the Department of Marine Catering and Hotel Management, in collaboration with the Madurai Forum of Tour organizers (FOTO), jointly organized the seminar on “Rural and Community Centric Tourism” on 27.9.2022. A total of 258 students from various departments actively participated in this seminar. Mr. P. Mahendravel, Perrys Tour and Travelers Pvt Ltd, Madurai and Mr. A. R. Muthuraman, Holiday Hub, Madurai have shared their knowledge about the  functions of tour operators, the role of tourism in the Indian economy, responsibilities of tourism guides, opportunities and challenges in the tourism sector.  A speech competition was conducted for students on the same day. Totally 10 students actively participated in the competition. R. Ishwarya Prabha, B.Com Honours, third year student, won the first prize, and she got a free air ticket from Maduari to Chennai. This seminar motivated and encouraged the students, who had a memorable experience.

           Department of Marine Catering and Hotel Management (HEN Association) organized a special celebration for Teacher’s Day at training Restaurant on 05.09.2022. 59 teaching and non teaching staff members took part in this celebration. Students expressed their gratitude and appreciation for their teachers on this day. Various gifts, as a token of love, were given to all faculty members and High tea was provided by the MC&HM Department. The efforts of the students were appreciated by all the teachers.

 

 

           Department of Marine Catering and Hotel Management (HEN Association) organized a Career counseling program on “Opportunity to work in Malaysia” for all the MCHM students (50 students) on 05.09.2022. Mr. Trevor Rowland, CEO, Derby Consultant, Malaysia, created awareness among the students about the Career Opportunity in Malaysia. He gave a detailed guidance to the students for getting selected in their campus and internship interview. The students will be selected on the basis of their communication skills, overall technical knowledge as well as their personality. The students were able to get international exposure and job opportunity to work in Malaysia.

Department of Commerce B.Com (Banking and Insurance) conducted an enlightening program titled, “Investors Awareness Program for Students” on September 03, 2022, at 11 am. Ms. Marina Jose Kanjikal, BSE-Investor Protection Fund (BSE-IPF), was invited as a chief guest and executives from Value Ideas Investment Services engaged B.Com (Banking and Insurance) students.

The session is based on National Stock Exchange (NSE) / Bombay Stock Exchange (BSE). The main objective of this Program is to educate and empower the students and create financial literacy so that they can make sound decisions on their personal finances. The Program also educated the audience not to invest in the wrong Financial Schemes (Ponzi Schemes) and end up losing their valuable earnings. Stocks and investments are complicated financial areas which are mandatory for a beginner-level investor.

The webinar aims to mentor and guide the students to develop a clear understanding of finance and investment, which will help them with their studies and future professional life. Mrs. V. Padmavathy, Assistant Professor and Head, Department of Commerce B.Com (B&I), coordinated the Program.

The students from I & II years B.Com. Banking and Insurance (in total 159 students) participated in the awareness program. This program inculcates a learning experience in students to plan their investment by analyzing its future prospects. The program helped a lot to educate the students about Depository, Capital Market Practices, Rights and Obligations of the Investor.

 

Department of MC&HM gave an opportunity for the students to do outdoor catering program (ODC) from 23.08.2022 to 29.08.2022 for 7 days at Sterling Fern Hill Resort, Ooty and Sterling Lake Palace Alleppey Resort, Kerala. Totally, 21 students from second and final year taken this ODC program from 23.08.22 to 29.08.22. They learnt different operation procedures, Preparing Mise-en-Place at work place, Buffet arrangement, Table setting for Banquet, Conference Hall and many modern techniques. This opportunity motivated and gave hands- on practice to the students and they were able to discover more about their career interests and gain valuable experience.

On Women’s Equality Day 2022, the department of Marine Catering and Hotel Management (HEN Association) organized a Cooking Competition for faculty members. Totally, 22 staff from various departments actively participated in the competition. All the participants prepared innovatively and presented their food using with millet, Vada, Paratha, Beetroot Pesarattu, Radish Halwa, fruit juices, Rice payasam, millets laddu, coconut rice, Gobi 65, and many more. The dishes were judged by Dr. R.Sujatha, Principal and Dr. S. Priya, Dean Academics. They interacted with our staff to find out the ingredients of the recipes, their nutritional values, and the significance of the dishes prepared by them.  Mrs. Anuradha.N and Mrs.Nirmaladevi.S from the Computer Science Department won first prize; Mrs.Pandi Selvi.A and Mr.Sathishprabhu from the F&IS Department won second prize; Mrs.Sumathi and Mrs.Nirmala from the SLCS office won third prize in this competition.

Department of Marine Catering and Hotel Management (HEN Association) conducted Défi de cuisine -Cooking Competition for Students on 24.8.2022. Totally, 36 students from various departments actively participated.  All the participants prepared and presented their traditional food using with millet, sprout sandwiches, milkshakes, fruit juices, payasam, dates laddu, coconut rice, fried rice, Gobi 65, and many more. The dishes were judged by Dr. M. Subramanian, Head of the Department, RLIMS; Dr. S. Sekar, Placement Officer, SLCS. They interacted with our students to find out the ingredients of the recipes, their nutritional values, and the significance of the dishes prepared by them. S.R.Tharuni and V.Vanitha from the Computer Science Department won first place; R.Divya and A.Suvetha from the Computer Science Department won second place; and A.S.Mathipriya and M.Shamila from the Computer Science Department won third place in this competition. This competition provided a platform for the students not only to foster their creativity and decision making skills but also to help them explore their hidden talents and discover new areas of interest.

Title of the Session : Work shop on “Entrepreneur in Indian Sweets”
Organizer: Department Marine Catering and Hotel Management
Date :22.8.2022	TIME  : 10.00 P.M to 1.30
Mode of the Session : offline	Venue: Training Kitchen
Theme : Entrepreneurship
Expert  Speaker
Name: Mr. A. Ukkira Pandi and Mr. Manickam	Designation:  Chef –Sweets
Organisation:  Jeyaram Bakery, Madurai
Objectives of the activity:  ·         To learn different types of Indian sweets ·         To build and extend the range of skills, techniques and knowledge on catering, hotel and restaurant personnel previously acquired. ·         To build current technical practices and create new culinary knowledge, skills, understanding of specific techniques and dishes prepared in Indian cuisine to enhance the food item and the menu
Key Highlights: ·         The Resource Person enlightened the students with different techniques and skills for preparing Indian sweets. ·         In this workshop the students learnt 10 different authentic Indian sweets. ·         The entire demonstration was absorbed by the students on live demonstration and all the recipes were taken down by the students. Now, ·        The students were hoping to practice these recipes and keep the art of the Indian traditional Sweets.
Outcome(s) of the activity: The workshop have brought about- ·         Increased self-efficiency and teaching competency among those who were trained ·         Understanding different specific Indian Treats and Desserts ·         Creating menus according to specific seasonal events such as Christmas, Diwali, Pongal ·         Maximizing the use of Cook &Chill system in their operations ·         Standardizing & monitoring the food quality & safety in bulk productions and achieving consistency throughout the operation for each individual diet temperature core probe, grill trays to enhance the menu
Participants Details:
Total No. of Student  : 90
Total No. of Staff (Teaching / Non-Teaching) : 05

Title of the Session:  SLCS- Samaaj Seva – an Outreach Program on- “Share the Meal”
Organizer (Department / Club / Cell/ Committee / Association)	Marine Catering and Hotel Management (HEN Association)
Date : 19.8.2022	Time:1.00 P.M
Mode of the Session : Physical	Venue: Karadikal, Madurai
Theme(If Applicable) : Outreach Activity
Objective(s) of the activity:  ·        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
Key Highlights: ·  Served Food to deserted people at Karadikal. Totally, 30 students from III year participated  in the program. ·  They prepared and distributed variety of rice (around 60 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.
Outcome(s) of the activity: ·     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.
Participants Details: v Total No. of students participated: 30 v Total No. of staff (Teaching / Non-Teaching) participated: 3

Title of the Session:  Filed Visit and Live Cooking Demo-Healthy Cooking Practices
Organizer (Department / Club / Cell/ Committee / Association)	Marine Catering and Hotel Management(HEN Association)
Date : 19.8.2022	Time12.30 P.M
Mode of the Session : Physical	Venue: Alankanallur, Madurai
Theme(If Applicable) : Entrepreneur
Objective(s) of the activity:  ·         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
Key Highlights: ·      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.
Outcome(s) of the activity: ·         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
Participants Details: v Total No. of students participated: 30 v Total No. of staff (Teaching / Non-Teaching) participated: 3