Category Archives: mchm

The Department of Marine Catering and Hotel Management organized a Webinar on “Professional Values and Ethics in the Food Service Industry” for first and second year students (71 students) on 11.1.2022. Mr.G.Nanthakumar, alumnus of MCHM (batch 2001 to 2004) presently working as General Manager, Thapovan Resort, Kodaikanal, has been invited as the resource person. In his speech, he created awareness among the students about the “Professional Values and Ethics in the Food Service Industry” and he insisted on the aim of Food Service Industry is to increase profit and secure employment and the scope of ethics in the food industry in relation to food safety.

    Furthermore, he briefly elaborated the ethics and principles such as Employee Relations, Food Safety, Supplier Standards, Public Health Issues, and Consumers worried about new technologies. He added that food production is more complex than any other process and several ethical issues are raised in relation to agricultural practices and the food supply chain. Lastly, the pre-cautionary principle and framework for ethical decision-making in the food industry are highlighted for the business owner level and on the frontline.

       This program helped the students to understand the professional values and ethics in the Food Service Industry. Besides, it gave a good exposure for all the participants.

Extension Activity aims to enable the students to develop social responsibility by doing social service to the rural community people. In this reason regard, The Department of Marine Catering and Hotel Management organized an extension activity titled “Share the Meal”– Donate Food to the street people at Alagar Kovil Temple, Madurai. 12 students from II and I year have taken part in the programme. They have prepared and distributed variety rice (around 100 packets of food to the street people). They have also distributed face masks to the people of nearby places in Alagar Kovil, Madurai on 10.1.22. Students were immensely satisfied after witnessing the smile on the faces of the homeless people on receiving the food packets.

The Department Marine Catering and Hotel Management organized an extension activity on the title “Share the Meal” at various places in and around Thiruparankundram Town, Madurai.15 second year students have taken part in the program. They prepared and distributed variety rice (around 50 packets of food to the street people). They also distributed free face masks to the people of nearby Thirupparankundram Town, Madurai on 07.1.22. Through this extension program, we were able to sensitize our students to have social values, widen their responsibility and provide a wide spectrum of knowledge in societal issues and problems by making them to work with people of the community.

The Culinary Club of the Department of Marine Catering and Hotel Management organized an Intra college “Traditional Fireless Cooking” competition on 6.1.22 as a part of pongal celebration.  22 students from various departments have actively participated. All the Participants prepared and presented our traditional food prepared with Millet, sprout sandwich, Milkshakes, Fruit Juices, Tender coconut Payasam, Millets & Dates laddu, and many more. The dishes were judged by Chef.Gajendran.M, Executive chef, from Amika Hotel, Madurai and Dr. R. Sujatha, Principal of our college. They interacted with our students to find out the ingredients of the recipes, nutritional values and the significance of the dishes prepared by them. The event not only provided a platform for the students to foster their creativity and decision making skills but also helped them explore their hidden talents and discover new areas of interest.

The Department of Marine Catering and Hotel Management organized a Seminar on “Fundamental Elements of Hospitality in Luxury Hotels” on 6.1.2022. We have invited chef.M. Gajendran., Executive chef, Amika Hotel, Madurai as a resource person. 40 students of first year MC&HM actively participated. The resource person addressed the students about Luxury hotels which will try to offer to their visitors with the first-class services and cozy accommodation. In reality the luxury hotels offer an exceptional service that exceeds customer expectations. This seminar motivated and encouraged the students to understand the fundamental elements of hospitality in the Luxury hotels besides it made a memorable experience for all the participants.

Taj Gateway Hotel and Amika Hotel, Madurai have given an opportunity for our students to do outdoor catering (ODC). The Department of Marine Catering and Hotel Management sent 33 students from second and first year for ODC programme from 30.12.21 to 31.12.21. It was a great platform for the students to gain knowledge about New Year theme decoration, bar arrangement in banquet hall, Service of liquor, setting of buffet in cocktail party, and different cuisine food preparation techniques. This opportunity motivated and gave hands-on experience to the students.

The Department of Marine Catering and Hotel Management celebrated “Christmas Eve & New Year Celebration -2021” at the Training Restaurant, on 24.12.2021.  The restaurant was decorated with Christmas theme and the event was celebrated with Christmas carols, pomp and grandeur by the students (64 students) of our Department.  The Principal and all faculty members (53 staff) participated in this event.

Department of Marine catering and Hotel Management organized “Christmas and New Year celebration-2021” on 24.12.21 in our Training Reasturant. In this day our II year MC&HM students (24 students) have prepared Christmas fruit cake, cherry cake and fruit cookies and displayed them for sales. It has been sold through an Entrepreneur Development Cell and revenue was generated by the students. The objective of this programme was to create awareness among the students to become an entrepreneur as an alternative career option.

The Department of Marine Catering and Hotel Management organized an Alumni Interaction for the first year (15 students) on 9.12.2021. Mr.KARAN SINGHAAL, Mr.PRADEESH.S, an alumni of the department, presently run a cloud kitchen unit in Pondicherry. They educated the students on how “to become an Entrepreneur in Cloud Kitchen”. They said that the cloud kitchen is one of the most profitable outlets among the restaurants, as it offers the lowest risks involved in this type of business. The dining facility is not available but, the customers can directly order the food through online platform. They also provided a guideline on the basic components that are needed to start a cloud kitchen, such as investments, licenses, location, Kitchen Equipment, Raw Materials, Packaging System and Point of Sale technology. The students benefitted by having additional skill in the field of cloud kitchen through this interaction.

Dept of MC&HM conducted a Course Committee Meeting on 1.12.2021 for the students (15 students) of I year.

Minutes of Course Committee Meeting:

Students are satisfied with current syllabus, attainment of Course Outcomes (COs), Programme Outcomes (POs) and Programme Educational Outcomes (PEOs).We are planning to continue the same pattern in the forthcoming semester as well. We have given guidance to the slow learners to prepare for the internal examination.

Staff members Present:

S.No	Name of the Staff	Designation
1	Mr. C.Sureshkumar	Head of the Dept
2	Mr.P.Anand	Program coordinator Asst.Professor

Students Present:

S.No	Roll no	Name of the Students	Class	S.No	Roll no	Name of the Students	Class
1	21124	KARTHICK BABU K B	I YEAR	9	21126	KISHOK KUMAR A	I YEAR
2	21120	JAYA SURYA J	I YEAR	10	21123	JESU NIMALSON P	I  YEAR
3	21119	GOKUL R	I  YEAR	11	21135	SAM SUJIN S	I  YEAR
4	21113	ASWIN K S	I YEAR	12	21114	BRUCELIN V	I YEAR
5	21133	RAHUL P	I YEAR	13	21134	SAJITH P	I YEAR
6	21109	ARUL HEARTWIN A	I YEAR	14	21142	PREM ANANTHI P	I YEAR
7	21104	ABINESH J	I YEAR	15	21101	SUHITHRA U
8	21141	SUBASH G	I YEAR