SLCS- Samaaj Seva – an Outreach Program on- “Share the Meal”

Title of the Session:  SLCS- Samaaj Seva – an Outreach Program on- “Share the Meal”
Organizer (Department / Club / Cell/ Committee / Association) Marine Catering and Hotel Management (HEN Association)
Date : 19.8.2022 Time:1.00 P.M
Mode of the Session : Physical Venue: Karadikal, Madurai
Theme(If Applicable) : Outreach Activity
Objective(s) of the activity: 

·        To enable a sense of social and civic responsibility in students.

·        To acquire competence required for group-living and sharing of responsibilities

·        To identify the needs and problems of the community and involve them in problem solving process

·        To understand that donating to the needy not just benefits the recipient, it also benefits the donor in improving the physical, psychological, emotional and spiritual well-being

Key Highlights:

·  Served Food to deserted people at Karadikal. Totally, 30 students from III year participated  in the program.

·  They prepared and distributed variety of rice (around 60 packets of food) to the deserted people in the area.

·  Students were immensely satisfied after witnessing the smile on the faces of the homeless people on receiving the food packets.

Outcome(s) of the activity:

·     Students gained social values, widened their responsibility and received varied spectrum of knowledge in societal issues and problems by making them to work with community.

Participants Details:

v Total No. of students participated: 30

v Total No. of staff (Teaching / Non-Teaching) participated: 3

Filed Visit and Live Cooking Demo-Healthy Cooking Practices

Title of the Session:  Filed Visit and Live Cooking Demo-Healthy Cooking Practices
Organizer (Department / Club / Cell/ Committee / Association) Marine Catering and Hotel Management(HEN Association)
Date : 19.8.2022 Time12.30 P.M
Mode of the Session : Physical Venue: Alankanallur, Madurai
Theme(If Applicable) : Entrepreneur
Objective(s) of the activity: 

·         To build students’ kitchen skills and integrate reflective practices throughout the learning process.

·         Problem-solving and understanding consequences (Food that is not correctly threaded may fall off the skewers and into the embers, and foil meals that are not properly wrapped may leak or burn)

·        The ability to cook variety of foods in outdoor situations, such as for backyard barbeques and camping trips, as well as during power outages or other survival situations

Key Highlights:

·      Outdoor cooking is a very popular activity at camp. So, the HEN association, Department of Marine catering and Hotel Management organized a field trip camping activity for final year students. The students had  hands-on practices on smoke based cooking of various meat, paneer and vegetables on the visit.

·      In a safe atmosphere, outdoor cooking mixes risky components like fire, knives, sharp skewers, hot pots, etc. to keep students safe while learning them useful life lessons and allowing them to step outside their comfort zones while having fun with their friends.

Outcome(s) of the activity:

·         Students gained organization, planning, and flexibility skills

·         Students were able to understand basic cooking terms and the equipment to be used.

·        To enable students ability to solve problems and improvise them when things don’t work out

Participants Details:

v Total No. of students participated: 30

v Total No. of staff (Teaching / Non-Teaching) participated: 3

Career Counseling Session on “Career Prospects in Food science”

Department of Food Science and Processing Management & Career Counseling cell jointly organized a Career counseling session on “Career Prospects in Food Science for our II & III year Students. Ms. Sandhiya Devi (Batch2019-22) delivered a special talk on “What next”, where she spoke on various job opportunities under “Foodomics” and the customers on whom they focus. She enlightened the students on the gap between academic knowledge and industrial needs and focused on how to bridge the gap between them. She spoke on the need to be updated and keep learning throughout the career. She listed a few food processing industries which provide industrial training and also she is pursuing higher studies in American College. Totally, 26 students participated in this interaction session.

Seminar on Digital Taxation for Startups

Title of the Session: Seminar on Digital Taxation for Startups
Organizer (Department) B.Com. (Honours) ACCA & SLCS – IIC
Date : 18/08/2022 Time: 11.00am – 1.00pm
Mode of the Session : Offline Venue: Seminar Hall, SLCS
Theme(If Applicable) : Start Ups
Expert / Speaker Details:
Name: V.K.Viswanathan Designation: Chartered Accountant
Organisation: Private
Objective(s) of the activity: 

a)      To inculcate the thought of becoming an Auditor.

b)      To develop fundamental knowledge on Digital Taxation.

c)      To understand how to get on Computerized Taxation.

d)     To upgrade the quality of department through effective seminars.

Key Highlights: The expert,

a)      Motivated students to complete Professional Exams successfully.

b)      Explained the present scenario on Digital Taxation.

c)      Reveald the latest procedures and required forms for Digital Tax filling.

Outcome(s) of the activity: Students were able to

a)      Learn basics about taxation procedures.

b)      Get start ups ideas for filling of advance payment of tax.

c)      Know how to register tax return.

d)     Fulfill of IIC requirement.

Participants Details:

v Total No. of students participated: 107

v Total No. of staff (Teaching) participated: 09

Guest Lecture on “How to become an Entrepreneur”

Title of the Session: Guest Lecture on “How to become an Entrepreneur”
Organizer (Department / Club / Cell/ Committee / Association) Entrepreneurship Development Cell, BBA, and EDII-MKU
Date : 18.08.2022 Time: 11:00 AM – 01:00 PM
Mode of the Session :  Offline Venue: AV Room, SLCS-Annex
Theme : How to become an Entrepreneur
Expert / Speaker Details:
Name: Prof. Thiirukoshtiyur K. Manikandan, Designation: EDP Trainer
Organisation: EDP Trainer & Consultant
Objective of the activity:

v To Provide Knowledge about Government Plans and Entrepreneurship Programmes.

v To Promote First Generation Businessman among students community.

v To provide an idea for start-up business and incubation centre

Key Highlights:

v The BBA Zeal Association organized the program.

v The Guest Prof. Thiirukoshtiyur K. Manikandan explained the concepts like ethics in Administration, Time Management, Innovation, and Creativity.

v The speaker narrated the qualities of successful entrepreneur, SWOT Analysis, and the various government funding agencies that promote students entrepreneurs.

v The students were accompanied by Dr.Kumaran Thayumanavan, HoD, Dr. B. Meenakshi Sundaram Assistant Professor and Mr. B. Vairamuthu, Assistant Professor – Department of BBA.

Outcome(s) of the activity:

v Students were able to understand the concept of Startup ideas.

v The Students showed keen interest in generating business ideas They also obtained the knowledge and guidance from the speaker to become an entrepreneur.

Participants Details:

v Total No. of students participated: 109

v Total No. of staff (Teaching / Non-Teaching) participated: 3

INDUSTRIAL VISIT TO “Marble Valley Foods”

The Department of Food Science and Processing Management organized an Industrial visit to Marble Valley Foods, Tirunelveli on 18.08.2022 between 11.00am-3.00pm. This visit is arranged to familiarize and acquaint the students with the real-life scenario of the industry- working environment and to provide practical exposure for the courses taught to them, during regular sessions in the campus. Mr.Arivazhagan, Manager-HRD, MVF, explained the different types of fish, sea foods, processing units, storage conditions, temparure highlighting the freezing methods. He also emphasized the career oriented role, specification and internship opportunities related to Food Science and Processing. An MoU is signed with the Industry for the betterment of our students.  Totally, 33 students of I, II, III year FSPM and three faculty members participated in this visit.

Guest Lecture on “How to become an Entrepreneur”

Title of the Session: Guest Lecture on “How to become an Entrepreneur”
Organizer (Department / Club / Cell/ Committee / Association) Entrepreneurship Development Cell, BBA, and EDII-MKU
Date : 18.08.2022 Time: 11:00 AM – 01:00 PM
Mode of the Session :  Offline Venue: AV Room, SLCS-Annex
Theme : How to become an Entrepreneur
Expert / Speaker Details:
Name: Prof. Thiirukoshtiyur K. Manikandan, Designation: EDP Trainer
Organisation: EDP Trainer & Consultant
Objective of the activity:

v To Provide Knowledge about Government Plans and Entrepreneurship Programmes.

v To Promote First Generation Businessman among students community.

v To provide an idea for start-up business and incubation centre

Key Highlights:

v The BBA Zeal Association organized the program.

v The Guest Prof. Thiirukoshtiyur K. Manikandan explained the concepts like ethics in Administration, Time Management, Innovation, and Creativity.

v The speaker narrated the qualities of successful entrepreneur, SWOT Analysis, and the various government funding agencies that promote students entrepreneurs.

v The students were accompanied by Dr.Kumaran Thayumanavan, HoD, Dr. B. Meenakshi Sundaram Assistant Professor and Mr. B. Vairamuthu, Assistant Professor – Department of BBA.

Outcome(s) of the activity:

v Students were able to understand the concept of Startup ideas.

v The Students showed keen interest in generating business ideas They also obtained the knowledge and guidance from the speaker to become an entrepreneur.

Participants Details:

v Total No. of students participated: 109

v Total No. of staff (Teaching / Non-Teaching) participated: 3

Career Guidance Program on ”Importance of Art in Animation and the Opportunities behind”

D.P. Roy ChoudhuryAssociation, Department of Animation, organized a Career Guidance Program on “Importance of Art in Animation and the Opportunities behind” on 18.08.2022 at 11.00 a.m. in theAnimation Academic Lab.

Mr.P.Kishore Kumar, Head i/c cum Asst. Prof, Dept. of Animation, welcomed the gathering.  Mr.P.Thirunavukkarasu, Lecturer cum Eminent Artist, Govt. college of Fine Arts, Chennai, was the chief guest of the event.

He owned the stage and enthralled the enthusiastic audience with his illustrations.He said that,‘Art is an appearance of illustration where the focal purpose is to express a visual demonstration of a design, thought, or mood for applying in video games, films, animation, or comic books before it is put into the ultimate creation. The upcoming junior artists like you need to have understanding of brainstorming, concept mapping, and aesthetic issue in all kind of Art domain’.

The animation industry as it has developed a strong hold over TV content, movies, gaming and advertising. As the entertainment, education (e-learning) and gaming industry is increasingly becoming dependent on special effects, a career in animation offers concrete and lucrative prospects globally.

The program concluded with a positive feedback from the students.
Totally, 85 students were benefitted through this event.

Webinar on “Innovation & Digital marketing in Hospitality Industry”

Title of the Session: Webinar on “Innovation & Digital marketing in Hospitality Industry”
Organizer : Marine Catering and Hotel Management  
Date : 17.8.2022 Time: 2.30 P.M to 3.30 P.M
Mode of the Session : Online Venue: G7- Class Room
Theme(If Applicable) : Innovation
Expert / Speaker Details:
Name: Kapilan Ramarajan Designation: Founder& Executive Officer
Organisation: Kapilan Institute  of Training, Chennai
Objective(s) of the activity: 

1.   To make students familiar with digital marketing in the hospitality industry.

2.   To familiarize students with digital Innovation in hotel Industry

3.   To understand business challenges and manage technology-driven solutions, leading hotel organizations to thrive in an era of digital disruption.

Key Highlights:

·        The expert spoke about the newest innovations in the pre-booking stage, guest pick-up, fast check-in at the front office area, as well as technological inventions in guest rooms such as Panels, One Touch, Environment, Mini Bar, Wi-Fi, Dockets, TV facilities, etc., and also the importance of Digital Feedback mechanisms, Innovation in Energy Saving, and Technology in Safety and Security Systems.

·        The expert explained the digital marketing, its growth in sales sectors, and the use of social media in hotel promotion.

Outcome(s) of the activity:

Students were able:

1.      To understand the Innovation in Hotel Industry

2.      To apply  Digital Marketing  in Hotel Promotion

3.      To utilize the social media for Hotel promotion.

Participants Details:

v Total No. of students participated: 57

v Total No. of staff (Teaching / Non-Teaching) participated: 5

Outreach Program (SLCS Samaaj Seva) on “Be Part of the Solution, Not the Pollution”

The Department of Food Science and Processing Management organized an Outreach Program (SLCS Samaaj Seva) on “Be Part of The Solution, Not the Pollution” on 17.08.2022 between 10.00am-12.00pm at Town Hall Road, Madurai on the theme “Plastic Free Environment”.  This program is arranged to enable the students to examine the role of product packaging and resources and identify the packaging materials and its hazards. The main aim of “Anti-Plastic Abhiyan” is to create awareness on banned single use plastic products among the sellers and buyers in order to protect the environment from the harmful effect caused by the same. Our students created awareness among the people to avoid plastic use and start using Paper Straws and Cloth Carry Bags. The students spread awareness not only on the harmful effects of plastic but also on the effect of chemicals present in it and also on bottles, which can cause health hazards. They encouraged the benefits of using eco-friendly products in order to reduce the pollution. Students were able to inculcate eco-consciousness among the young generation which would contribute to the benefit of the society for a healthy life.Through this activity, students made the people aware on the limitations of different packaging materials, when it comes to direct contact with various food items. Totally 13 students participated and 20 members got benefited from this activity.