Category Archives: mchm

Marine Catering and Hotel Management Department organized the “Hospitality Education Network (HEN) Association” inaugural function on August 19, 2021. The inaugural function started with a welcome speech by Mr.R.Ganesh, Instructor, Department of MC&HM. Mr.C.Suresh Kumar, Head of the department delivered key note address. He spoke about the importance of Hospitality Education Network Association and said it that involved in the planning and integration of student technical activities. It promotes a sense of group responsibility and plays the critical role of student representation for preparing themselves to the Hospitality Industry. The event concluded with the vote of thanks by the new student association President-Mr.Dharun Perumal.K, III Year MC&HM.

The Department of Marine Catering and Hotel Management organized and celebrated the birthday of one of the greatest national leaders, Sri.Aurobindo Ghosh on 16.8.21.    Mr. V.Gangadharan, Asst. Professor, gave the welcome speech. Mr.C.Sureshkumar, Head of the Department addressed the students and spoke about the great political leaders who ruled the country effectively and also protected our nation. The Department students gave a video presentation about the leader and they said that Sri.AurobindoGhosh was an Indian Philosopher, Yogi, Maharishi, Poet, and Indian Nationalist. He was also a journalist and edited newspapers like Bande Mataram. He joined the Indian national movement for independence from the British colonial rule and then became a spiritual reformer, introducing his vision on human progress and spiritual evolution. Mr. R.Ganesh, Asst.Professor delivered the Vote of Thanks.

Mr.K.Jagadesh, final year student of Marine Catering and Hotel Management, created a Kalam’s world record for having made an Indian National Flag using steamed food (PUTTU) on 12.08.2021, under the guidance of Mr.C.Sureshkumar, HoD and Mr.E.Jacob Jeba Raj, Assistant Professor. He has created a new world record for making the Indian National Flag by using steamed food (puttu) with Natural colors. He used carrot paste for saffron color, spinach paste for green color and steamed food (Puttu) for White color and Jamun fruit for Asoka chakra to commemorate the 75^th Independence Day. The flag size is 6 feet x 10 feet. The achievement is registered in Kalam’s World Record 2021

Dept of MC&HM conducted a Course Committee Meeting on 4.08.2021 at 3.00 p.m. for the students of II year and III year through online mode.

Staff members Present:

S.No	Name of the Staff	Designation
1	Mr. C.Sureshkumar	Head of the Dept
2	Mr.N.Ramesh	Asst.Professor

 

Students Present:

S.No	Roll no	Name of the Students	Class	S.No	Roll no	Name of the Students	Class
1	20103	PRABHU T	II YEAR	7	19112	JOTHIBASU .G	III  YEAR
2	20101	DHINESH KUMAR P	II  YEAR	8	19107	VISWAM .R	III  YEAR
3	20104	PRAJITH K V	II  YEAR	9	19139	SELVAKUMAR .U	III  YEAR
4	20119	NAVEEN KUMAR A S	II  YEAR	10	19149	JAGADESH .K	III  YEAR
5	20121	NAVIN N	II  YEAR	11	19118	SANTHOSH KUMAR .A. M	III  YEAR
6	20124	MICHEAL R	II  YEAR	12	19112	MARISELVAM .S	III YEAR

 

The Department of MC&HM inculcates social values and responsibility among the students community by involving them to participate in various extension activities on the title “Share the Meal” at various places in and around Madurai city.

Nine final year students from Marine Catering and Hotel Management has taken part in the programme they prepared and distributed two different variety of rice (around 40 packets of food) to the needy people. They also distributed free face mask and hand sanitizer at a nominal cost of Rs 20 to the nearby Thirupparankundram Panchayat, Madurai on 03.8.21.

The volunteers have been taking necessary hygiene precautions by wearing gloves and face masks and using hand sanitizers during food distribution.
We feel that as human beings, it’s our responsibility to help the most vulnerable amongst us in their time of need.

The Department of Marine Catering and Hotel Management conducted Webinar under the title “Scope of Bakery” on 30.7.2021 for the Eighty-five students of second and third years. Mr.K.Perumalkannan, Asst. Professor, welcomed the gathering. Chef .R.Kaaleeshwaran, Desotta School of Baking, Technical Director, Karaikudi was the resource person for this programme.

The Chief Guest, Chef .R.Kaaleeshwaran spoke about the way to start a new bakery unit, rule for Market a bakery product, nutrient value in bakery products, Usage of flour in bakery, verities of wheat flour product in bakery. This webinar gave an opportunity for the students to get the knowledge and skill in preparing different bakery products and it imparted the modern techniques of baking technology.

        The Department of Marine Catering and Hotel Management organized an Alumni Interaction for the second year (25students) on 29.7.2021. Mr.Yogeshwaran.M, an alumnus of the department, presently working as Room Attendant, ITC Grand Chola, Chennai , was the resource person. He created awareness among the students about the “Hospitality Higher Education and career opportunity in Canada’’. He spoke to the juniors about Master Degree Programs available in the field of Hospitality sector, eligibility to join the course and enormous job opportunites available in Canada. The talk was interesting and the students gathered information on the career opportunities and higher studies in abroad. Students also asked several questions at the end of the session.

The Department of Marine Catering and Hotel Management conducted a Webinar, under the title “Convert Guest into Loyal Customer” on 29.7.2021 for the Eighty-five students of second and third years. Mr.C.Suresh Kumar, Head of the Department, welcomed the gathering. Mr.M.Prasanna Ramanadhan, Front office Manager, Regency by GRT Hotel, Madurai was the resource person for this occasion.

The Chief Guest Mr.M.Prasanna Ramanadhan informed the students about the way to greet the guests, Handling the Guest Complaints, Role of Travel and Tour Assistance, night auditing, over booking, Telephone Etiquettes and also explained about handling the Guest reservations. He also gave tips on New Customers to Regular Customers. This webinar motivated and encouraged the students besides making it a memorable experience.

• The Department of Marine Catering and Hotel Management has inaugurated Culinary Club for the academic year 2021-2022 on 26^th July, 2021 through online mode from 3.20 PM to 4.20 PM. Students from various departments participated in the club activity.
• The welcome speech was given by our Culinary Club coordinator Mr.R.Ganesh, Instructor, Department of Marine Catering and Hotel Management.
• The club adviser Mr.C.Suresh Kumar, HoD, MC&HM has delivered his speech on the importance of this session. He also explained how to equip and prepare balanced diet by exploring the new ways in the field of cooking.
• The Club endeavored to generate an interest in creative and diverse culinary heritage by bringing out the hidden talents of the youths.
• The main objective of this program is to inculcate food safety and the healthy cooking habits which will help to lead a strong and healthy life.
• The Hospitality industry is one of the service oriented industries which will extend helping hand to the society in order to emphasis the relevance of social responsibility among the club members.
• The vote of thanks was given by our Culinary Club student, Ms.Iniya, from the department of  Com.

 

Six second year students from the department of Marine Catering and Hotel Management were given an opportunity at Madurai Drive Inn Restaurant, Madurai , to be a part of outdoor catering (ODC) on 25.7.21. They were able to gather knowledge about outlet operation procedures, Mise en Place work, Buffet arrangement and table setting for restaurant. This opportunity motivated and gave hands- on experience to the students.

Name of the Students:

S/no	Roll No	Students Name
1.	19105	Dharun Perumal.K
2.	19124	Gopinath.R
3	19122	Vimal Raj.S
4	19142	Vellaisamy.K
5	19116	Santhosh Priyan .T
6	19137	Sathishbalakumar.K