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·        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

·  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.

·     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.

v Total No. of students participated: 30

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

·         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

·      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.

·         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

v Total No. of students participated: 30

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

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.

·        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.

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.

v Total No. of students participated: 57

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