Blog

The Department of Marine Catering and Hotel Management organized the Parent Teacher Meet on 22.2.2020 at 9.00 a.m. for the students of first and second year, in allotted class rooms.  Parents met the class teachers and the teachers explained their wards internal & semester examination marks, levels of participation, behavior in class, and their views on the respective students. The department teachers also detailed the initiatives taken for the weak students, such as, remedial class, assignment work, and counseling so as to enable them to score more marks.

Department of Marine Catering and Hotel Management organized an International Seminar on “Entrepreneurship in the Hospitality and Tourism Industry”on 19.2.2020.  Mrs. Mary Easaw ,Senior Lecturer, International Medical University, Kuala Lumpur Malaysia was invited as the Chief guest. Dr.B.George , Principal i/c ,Associate Professor & Head , Department of Tourism Management Madurai Kamaraj University College, Madurai, handled the first technical session and Dr.R.Kannan , Professor and Research Guide Center of Tourism and Hotel Management, Madurai Kamaraj University, Madurai handled the second technical session. Mr.Mohammed Shreiff. General Manager, Regency Madurai, GRT Hotels , Madurai delivered the valedictory address and Dr.R.Sujatha, Vice Principal, Subbalakshmi Lakshmipathy College of Science delivered the  presidential address. 202 students and faculty members from various colleges in Tamilnadu & other states actively participated and presented papers in the seminar

Dept of MC&HM conducted a Course Committee Meeting on 18.02.2020 at 10.30 a.m. for the students of I year and II Year.

The following points were discussed in this meeting:

1 . Student’s deficiencies related to the programme with remedial actions

2. Status of the completion of the syllabus (subject coverage).
3. Status of Understanding the syllabus
4. Value added courses
5. Lesson Plan
6. Teaching methodology
7. Department Activity
8. Placements

While discussing the academic achievements, the students of second year explained that they have understood and were satisfied with all the subjects, both practicals and theory. Staff members gave important questions to study in order to score high marks. A remedial class was organized for the slow learners in all subjects and important questions with answers were given.

1. The student members were satisfied with the current syllabus.
2. They were comfortable with the present teaching methodology.
3. They were satisfied with value added courses
4. Some students requested to increase the timings for practical’s so as to get confidence.
5. The students wanted to participate in more college competitions.
6. The students also requested for more swimming classes.
7. Some student’s especially slow learners showed interest to undergo vocational training so as to improve their skills.
8. Students also need Spoken English Classes as there Communication skills need to be improved.

 

Following faculties & students are present this meeting:-

Staff members Present:

S.No	Name of the Staff	Designation
1	Mr. C.Sureshkumar	Head of the Dept
2	Mrs. G.S.Subbulakshmi	Asst.Prof

 

Student Members Present:

S.No	Name of the Students	Class	S.No	Name of the Students	Class
1	P.PONKUMAR	II A Batch	12	SANTHOSH KUMAR A M	I B Batch
2	S.NAVEEN BALAJI	II A Batch	13	VIGNESWARN M	I B Batch
3	R.GOWTHAM	II A Batch	14	VIMALRAJ S	I B Batch
4	K.PONMUKILAN	II A Batch	15	GOPINATH R	I B Batch
5	C.PRAVEENKANTH	II  B Batch	16	V.KANNADHASAN	I B Batch
6	PRATIKGADEKAR	II B Batch	17	KRISHNAMOORTHI	I B Batch
7	S.KEERTHANA	II B  Batch	18	PATHAMUTHU .M	II A Batch
8	G.SIVAKUMAR	II B Batch	19	PONKUMAR .P	II A Batch
9	DHARUN PERUMAL K	I A Batch	20	PONMUKILAN .K	II A Batch
10	JOTHIBASU G	I A Batch	21	PRADEEP .M	II A Batch
11	KISHORE S	I A Batch	22	PRASANNA .V	II A Batch

he Department of Marine Catering and Hotel Management conducted a Workshop on Carving on 13.2.2020 and 14.2.2020 for  the 70 students of second year in the college premises. Prof.C.Suresh Kumar, Head of the Department, welcomed the gathering. Chef.Santhoshkumar, Kalam Carving Academy, Coimbatore was the resource person for this occasion.

The Chef said that Carving is an extracurricular activity for the hotel management students and that they should learn it with  self interest,  dedication, creative mind, concentration and knowledge of  drawing, in order to become  good carvers.  He also gave hands-on practice for the student to carve 4 Petals ,5 Petals Flowers in Radish, Carrot , Cucumber , Beet Root  and Water Melon. They also mad Vegetable Flower Bouquets and Reception Hall Vegetable Carving Arrangements which they displayed in the college lobby. This workshop gave a lot of motivation and encouragement to the students, who also had a memorable experience.