Category Archives: mchm

The World Tourism day is celebrated on 27^th September every year by the United Nations World Tourism Organization located in Madrid, the Capital of Spain. The travel establishments such as travel agencies, airlines offices, tour operators etc. and hospitality establishments such as Hotels, Restaurants etc and educational institutions   also celebrate on the occasion of world tourism day..

The Department Marine Catering and Hotel Management organized a tourism awareness rally involving the students from second and third year MC&HM.  They ran across Nedu Madurai Village accompanied by the community children, who took part in an enthusiastic way and shouted the slogans along with the Group. The students carried posters and banners with slogans and created awareness about the significance of tourism.

The department of Marine Catering and Hotel Management students have participated in World Tourism Day Seminar. It was held on 27.09.2021 on the occasion of world tourism day. The Seminar was organized by Travel Club, Madurai and Fortune Pandiyan Hotel, Madurai. 10 students from final year MC&HM actively participated in this Seminar. The chief guests from various Hotel and Travel Industry have effectively delivered their speech on the current scenario in Travel and Tourism Industry and the effect of Hotel and Tourism Industry after Covid-19 Pandemic. This Seminar motivated and encouraged the students, who had a memorable experience.

The students of Marine Catering and Hotel Management participated in millet Food Competition on the occasion of world tourism day conducted by Virudhunagar Government Museum and Bell Institute of Hotel Management, Sivakasi, on 25.9.2021 at Virudhunagar. Thirteen students from the second and third year actively participated in the millet Food Competition and prepared various millet food dishes. Our student, Mr. K.Jagadesh from final year won the first prize in the Millet food competition.  This competition motivated and encouraged the students and also made it a memorable experience.

The Department of Marine Catering and Hotel Management organized an Alumni Interaction for the second year (30 students) on 24.9.2021. Mr. Akash Solomon J and Kesava Moorthi M, an alumni of the department are presently working as Chief Cook, Fleet Management, Mumbai. They created awareness among the students about the “General Steward Duties and Responsibilities of Merchant Ship”. They spoke to the juniors about the duties and responsibilities of a General Steward and the Documents required for joining the Shipping Company. They also explained the job responsibility of our individual in this industry. This programme boosted the confidence of the students.

The Department of Marine Catering and Hotel Management has sent 15 students from II and III year for ODC programme at Madurai Drive Inn restaurant from 17.9.21 to 19.9.21. It was a great platform for the students to gain knowledge about special event decoration, F&B service methods and setting of table, buffet, pantry arrangement. This opportunity motivated and gave hands-on experience to the students.

Madurai Drive Inn Restaurant has given an opportunity for our students to do outdoor catering (ODC). The Department of Marine Catering and Hotel Management has sent 20 students from second and third year for ODC programme from 9.9.21 to 12.9.21. It was a great platform for the students to gain knowledge about theme decoration, buffet arrangement, table setting and different cuisine food preparation techniques. This opportunity motivated and gave hands-on practice to the students.

The Department of Marine Catering and Hotel Management organized a Parents- Teachers Meeting for second and third years on 11.9.2021 at 9.00 A.M.  The meeting was organized under the guidance of Mr.C.Suresh Kumar, Head and Mr. K.Perumal Kannan, PTA coordinator. The main objective of the meeting was to create a common platform where teachers and parents come together to discuss student’s performance and devise ways to enrich their learning experience. We took this on a digital platform through Google meet due to pandemic.

Around 77 parents participated in the first PTA meeting of odd semester 2021-22. Parents were encouraged to appreciate student’s participation in all academic activities performance in the examination and student’s attendance.

The PTA meeting came to an end with the conclusion that the progress and development of the students depend on the joint effort of parents and teachers.

Mr.K.Jagadesh, final year student of Marine Catering and Hotel Management, participated in a world record virtual cooking session. It was organized by Vasavi Clubs International District and Karur  Vysya Bank Limited, in  association with Vysya Sangamam,Tamilnadu. The Virtual Cooking Session was conducted on 5.9.20201. He got the Participant Certificate and the achievement was registered in Elite World Record, Asian Records Academy, Indian Records Academy and Tamilan Book of Records.

Creating a safe working environment is essential to provide safety training to our kitchen staff. Whether we improve productivity or meet compliance standards the professional safety training and equipment usage are important for all the staff members. The Department of Marine Catering and Hotel Management conducted a Professional Training for eleven college canteen & mess staff members on 28.8.2021 under the title “General Safety at Work Place”. Mr.C.Suresh Kumar, Head of the Department, welcomed the gathering. Mr.E.Jacob Jebaraj, Asst.Professor, Department of MC&HM delivered the keynote address. He spoke about kitchen safety during the food preparation including hazard identification, sustainable working practices, fall protection, equipment and ergonomics, heat stress and fire safety. This training programme helped the staff members to enhance their skills in safety at workplace besides it was motivating and encouraging for all the participants who attended this professional training programme.

The Department of Marine Catering and Hotel Management conducted a Webinar, under the title “Cold Cuts and its presentations” on 27.8.2021 for the students (50) of third years. Mr.C.Suresh Kumar, Head of the Department, welcomed the gathering. Chef Ramu Butler ,   Chef cum Restaurateur “B at Bay” Kochi was the resource person for this programme. Chef Ramu Butler emphasized the importance of Larder department in five star hotel kitchens, Cruise liner and its function and way of storage of all perishable foods both raw and cooked. He also explained very famous dishes prepared in cold kitchen like Aspic, Mouses, cold soup, salad etc. In recent years, the demands for ready-to-eat and ready-to-cook products have been surging, owing to factors such as changing lifestyles. This webinar motivated and encouraged the students to understand the cold cuts besides it made a memorable experience for all the participants.