Category Archives: mchm

As part of an extension activity, the department of Marine catering and Hotel Management students were involved in creating awareness, attitude and action related in the post Covid-19 to rural Community people through Shyamalavani Radio on 21.1.2022 & 22.1.22. Mr.T.Prabhu, of II year, MC&HM, discussed on “the Benefit of Millet on day to day life” and he also added that Millet is the powerhouse of nutrients which boosts your health and improves weight loss, besides being gluten-free. Mr.R.Blesson, II year, MC&HM delivered  an  awareness speech on COVID-19 transmission which included identification of symptoms, safety measures, demonstration of use of mask, hand washing and purpose of vaccination. The sole aim of the activity conducted was to impart skills to the rural community and thus inculcate a sense of social responsibility among the students.

The Department of Marine Catering and Hotel Management organized Parents- Teachers Meeting for the first year students (41 students) on 19.1.2022 at 10.00 A.M.  It was held on a digital platform through Google meet. 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 discuss student’s performance and devise ways to enrich their learning experience. The class in charge announced the student’s attendance and I internal mark details and also discussed on the preparation for semester examination. The PTA meeting was ended with the conclusion that the progress and development of the students depend on the joint effort of parents and teachers.

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.