Category Archives: mchm

        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

 

 

        The department of Hotel Management and Catering Science, GTN Arts College, Dindigul and the department of Marine Catering and Hotel Management, Subbalakshmi Lakshmipathy College of Science, Madurai have jointly organized a student  faculty exchange programme(Collaborative Activity) on 22.7.21 from 11.00 a.m to 12 .30 p.m, through Google meet. The title of this programme is “Nuances of South Indian Breakfast”. Dr.Chef.M.S.RajMohan, Head, Department of Hotel Management and Catering Science, G.T.N Arts College, Dindugal was the resource person for this webinar. He has delivered on the importance of the breakfast, types of breakfast, and nutritive values of Indian breakfast. The exchange program provides an opportunity to develop their cooking skills in the area of breakfast cookery. Through our exchange program, we are able to bring leadership quality, innovative thinking, and creative skills of the students enabling them to become an entrepreneur in this field. This programme has ended with an effective interaction session with our students.Totally 40 students got benefited through this program.

 

As part of an extension activity, Marine catering and Hotel Management Department students did a programme in  Shyamalavani  Community Radio on 22.7.21 from 11.00 a.m to 12.30 p.m. Mr.R.Gopinath of third year MC&HM student spoke about the “Millets usage in Ancient Periods”. Under the title he spoke about varies millets used in Tamilnadu, types of millets, medicinal and nutritional value of millets and new dishes made from millets like varahu briyani, kelvarahu dosai, Ragi Puttu and biscuits. Mr.T.Prabhu, second year MC&HM gave an  awareness speech about COVID-19 transmission, identification of symptoms, safety measures, demonstration of use of mask, hand washing, purpose of vaccination. This type of extension activity by the students will be useful for the betterment of the rural community.

The department of Marine Catering and Hotel Management, Subbalakshmi Lakshmipathy College of Science, Madurai and The department of Hotel Management and Catering Science, GTN Arts College, Dindigul jointly organized a student  faculty exchange programme(Collaborative Activity) on 14.7.21 from 11.00 a.m to 12 .30 p.m, through Google meet. The title of this programme is “In Depth Study on Different Types of Stocks and its preparation in continental cuisine”. Mr.C.Sureshkumar, Head,. Department of Marine Catering and Hotel Management was the resource person for this webinar. He has delivered on the basic Knowledge about various preparations of stocks, types of stocks, effective cooking techniques and nutrient factors involved in stock preparations.   This collaborative activity allows you to promote cross cultured learning and encourages personal growth, increases understanding of various skills and reinforces dedication to service and cooperation among the students community. This programme has ended with an effective interaction session with the students.

The Department of Marine Catering and Hotel Management conducted an Online Board of Studies Meeting on 14.5.2021 between 11.00 P.M. and 12.00 noon. Dr. R.Kannan, Ph.D, Professor & Research Guide, Centre for Tourism and Hotel Management, Madurai Kamaraj University, Madurai, represented as the University Nominee , Dr.S.Karthikeyan Assistant Professor and HoD ,Department of Hotel Management, J J College of Arts and Science (Autonomous),Pudukkotti, Mr. A. Sebastian Shalvin,  Assistant Professor ( Culinary) ,  Department of Catering & Hotel Management, Hindusthan College of Arts And Science,  City Campus, Avinashi Road,  Coimbatore  represented as  Subject Experts,  Mr.Arul Mahendiran  ,Human Resources Manager, Somerset Greenways Chennai, represented as the Industrial Expert, Mr. Arunkumar ,Assistant Food and Beverage Manager, Fortune Pandiyan Hotel, Race course, Alagar Kovil road, Madurai participated as an Alumni,  Mr. C. Sureshkumar, Head of the Department  represented as the Chairperson. The Department Faculty members, a Parent and a Student participated as members in the Board of Studies Meeting and gave their valid feedback and recommendations for framing the syllabus.

Dept of MC&HM conducted a Course Committee Meeting on 24.04.2021 at 11.30 a.m. for the students of I year and II year through online mode.