Category Archives: mchm

      The Department of Marine Catering and Hotel Management organized a Parents-Teachers Meet for the first and second-year students (69 students) on 01.02 2025 at 9:30 A.M. The meeting was conducted under the guidance of Mr. C. Suresh Kumar, the Head of the department. The primary objective of the meeting was to discuss students’ performance and devise ways to enrich their learning experience. The class in-charge announced the students’ attendance and internal marks, and also discussed the preparation for the semester examination. The PTA meeting concluded with a brief note on the progress and development of the students, emphasizing the joint effort of parents and teachers

Department of Marine Catering and Hotel Management, in collaboration with the Department of French, Lady Doak College, organized a one day workshop on “Cuisine Francaise ” on 31.01.25. Totally, 90 students from various departments at Lady Doak College actively participated in this workshop. Mr. C. Suresh Kumar, HoD, Department of MC&HM, Mr. P. Anand and Mr. E. Jacob Jebaraj, Assistant Professors, Department of MC&HM, prepared a 14-Course French meal to the students. A brief presentation of French culinary traditions and customs was also made by the chefs. Handpicked students from Lady Doak College tried their hands at the preparation of certain dishes under the guidance of the kitchen staff. It was a very interesting program that gave a great learning experience for students and faculty members.

The Department of Marine Catering and Hotel Management at Subbalakshmi Lakshmipathy College of Science (Autonomous) organized a Career Guidance Program cum Alumnus Interaction on “Future in the Hospitality Industry” for first and second-year students on 30th January 2025. The resource persons, Mr. Barath Kumar and Mr. Muneeswaran, the esteemed alumni of the department, shared their insights on the diverse career opportunities in the hospitality industry. They emphasized how the industry offers ample growth prospects in various sectors like guest relations, housekeeping, and food & beverage services. Mr. Barath Kumar elaborated on his role at DRDO and the unique opportunities the government sector offers for hospitality professionals, while Mr. Muneeswaran shared his experiences at Taj Tirupati, discussing the standards and expectations of working in five-star properties. The program provided a valuable platform for students to interact with the alumni, learn about various career paths in the hospitality industry, and understand the skills required to succeed. This interaction boosted the students’ confidence and gave them a clearer understanding of how they can shape their careers in the growing hospitality sector. Faculty members and 50 students from the MC&HM department actively participated in the program

Program Objective

• To provide students with guidance on career opportunities in the hospitality and culinary industries.
• To equip students with essential skills like communication, professional development, and interview techniques for success in the workforce.

Session Report

The Mega Career Guidance Programme – “Steppingstone,” organized by the South India Chefs Association (SICA) in collaboration with RKG Ghee and Subbalakshmi Lakshmipathy College of Science, Marine Catering and Hotel Management Department, was held on January 29, 2025. The event attracted over 190 students from various colleges in around madura and 72 students from MC&HM department. The program featured a motivational speech by Chef HimanshuShekharSahoo, who emphasized personal transformation for success. Chef N. SheetharamPrasaad presented on SICA and IFCA’s role in supporting culinary professionals, while Mr. G. Aravind shared his experiences in building a successful food business. A panel discussion, moderated by Chef N. SheetharamPrasaad, explored emerging trends and opportunities in hospitality. Other sessions included Chef Jesu S. Lambert’s preparation tips for food trade tests, a culinary quiz by Chef K. Nageshwaran, and career progression insights from Chef Nimish Bhatia. Academicians Dr. Chef M.S. Rajmohan and Dr. Chef Thirulogchander guided students on approaching the hospitality industry academically, and Chef ElangoRajendran provided technical industry knowledge. The event concluded with Mr. JibsonBivera’s session on communication and interview skills. The program offered students valuable guidance, leaving them motivated and better equipped to pursue successful careers in the hospitality and culinary sectors

Program Outcome

The students were able to

• Gain valuable insights into the hospitality industry through expert sessions and discussions.
• Learned how to transition from students to professionals, developing the skills needed to succeed in their careers.

Totally five first-year students from the Department of Marine Catering and Hotel Management had the opportunity to participate in the ODC program at Hotel Amika  , Madurai , from December 31, 2024, to January 1, 2025. During this program, the students gained valuable insights into outlet operation procedures and enhanced their skills in production, service, and presentation. They also practiced mise en place and learned various modern techniques. This hands-on experience inspired and motivated the students, providing them with invaluable practical exposure

The second- and first-year students (34 in total) from the Department of Marine Catering and Hotel Management were given an opportunity to participate in the ODC program at Hotel amã Stays & Trails, Munnar, and Hotel Taj Vivanta, Coimbatore, from December 26, 2024, to January 4, 2025. During this program, the students gained valuable insights into outlet operation procedures and enhanced their skills in production, service, and presentation. They also practiced mise en place and learned various modern techniques. This hands-on experience inspired and motivated the students, providing them with invaluable practical exposure.

The second- and first-year students (34 students) from the Department of Marine Catering and Hotel Management were given an opportunity to participate in the BNI Mega Members’ Day Dinner at Dhuvathasantham Convention Hall, Madurai, on 14.12.2024. The event was organized by NRK Catering, Madurai. Through this event, the students were able to gain knowledge about outlet operation procedures and enhance their skills in production, service, and presentation. They also practiced mise en place work and learned many modern techniques. This hands-on experience motivated the students and provided valuable practical exposure.

Program Objective

• To help students understand the importance of career guidance in the hotel industry, assisting them in setting career goals and choosing suitable career paths within the sector.

Session Report

The Department of Marine Catering and Hotel Management organized a Career Guidance Program on “Career Opportunities in the Hotel Industry” on December 9, 2024. The program featured Mr. Gopi Virumandi, Executive Chef at Amika Hotel, Madurai, as the chief guest. A total of 62 students actively participated in the event. Mr. Virumandi began the session by sharing his professional journey, emphasizing the importance of passion, dedication, and continuous learning in the hospitality industry. He provided valuable insights into various career pathways within the hotel industry, including opportunities in front office management, food and beverage service, culinary arts, housekeeping, and management roles. Highlighting the importance of soft skills and effective communication, Mr. Virumandi explained their pivotal role in delivering exceptional customer service. He also discussed current trends in the hospitality sector, such as sustainability practices and the integration of technology. Furthermore, he offered practical tips for excelling in interviews and maximizing learning experiences during internships. The session concluded with an interactive Q&A segment, where students clarified their doubts and received personalized advice tailored to their career aspirations.

Program Outcome

After completing this career guidance program, students will be able to

• Enhance their knowledge about campus recruitment and job opportunities in the hotel industry.
• Understand the various career paths available in the hotel sector and make informed decisions about their career goals.

The Hospitality Education Network (HEN) Association of the Department of Marine Catering and Hotel Management, in collaboration with the Entrepreneurship Development (ED) Cell, jointly organized a program titled “Earn While You Learn”, exclusively for second and first year students, on November 19, 20, 22, and 23, 2024. This program provided students with the opportunity to independently prepare various savories and sweets, with guidance and support from the Head of the Department and other faculty members. A total of 24 students from the second and first year actively participated in the program. Each student prepared savories and sweets under the supervision of a faculty member. After preparation, the items were sold to faculty members and students from various departments. Through this initiative, students gained valuable hands-on experience in cooking methods, as well as practical knowledge in indenting, costing, marketing, and sales promotion.

The Culinary Club of the Department of Marine Catering and Hotel Management organized an Intra-College Fireless Cooking Competition on December 9, 2024. A total of 20 students from various departments actively participated in the event. The participants prepared and presented a variety of traditional dishes, including millet-based dishes, sprout sandwiches, milkshakes, fruit juices, tender coconut payasam, millet and date laddus, and more. The dishes were judged by Mr. Gopi Virumandi, Executive Chef at Amika Hotel, Madurai. He engaged with the students, discussing the ingredients, nutritional values, and the cultural significance of the dishes they had prepared. S. Pooja and M. Bavanieswari from the Department of BBA won the first prize, and M. Gayathri and K. Mahalakshmi from the Department of FSPM won the second prize. The event not only provided a platform for students to showcase their creativity and decision-making skills but also helped them explore their hidden talents and discover new areas of interest.