Blog

        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