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The Department of Marine Catering & Hotel Management at Subbalakshmi Lakshmipathy College of Science (Autonomous) conducted an administrative training program on “The Role of Team Structure in the Work Environment” on February 18, 2025, at the Seminar Hall for all non-teaching staff. Mr. C. Suresh Kumar, HoD of the Department of MC&HM, led the session, highlighting the importance of an effective team structure in maintaining efficiency, collaboration, and productivity in the workplace. He explained various team roles, hierarchy, communication strategies, and coordination techniques that contribute to a smooth workflow. Real-time case studies and interactive discussions helped participants understand the impact of teamwork on operational success. The session was engaging and informative, equipping staff with valuable insights on team dynamics and organizational effectiveness. A total of 86 non-teaching staff members attended and benefited from the training.

The Department of Marine Catering and Hotel Management at Subbalakshmi Lakshmipathy College of Science (Autonomous) organized a Career Guidance Program cum Alumnus Interaction on the topic “Innovative Trends and Technology Used in Restaurants” for first-year students on 12.02.25 . The resource person, Mr. Naveen Balaji S, an esteemed alumnus of the department and currently working as a Restaurant Manager at Blossom Hotpot Restaurant Sp LLC, Abu Dhabi, was invited to share his valuable insights with the students highlighted the role of technological advancements, such as the PolarisPOS system and author software, in transforming restaurant operations. He explained how these tools streamline processes like order taking, billing, and inventory management, while enhancing customer experience. Totally 35 first-year students actively participated, gaining valuable insights into how technology is shaping the restaurant industry and its potential career opportunities.

The second- and third-year students of Marine Catering and Hotel Management participated in the workshop “Carve to Create: Exploring the Art of Carving Skills” conducted by the Melvin Institute of Science and Management in Ramanathapuram on 07.02.2025 . Chef Romles Raja was the resource person for the workshop. Under his expertise and guidance, students learned various carving techniques and showcased their creativity.

      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.