The Department of Catering Science and Hotel Management has signed MoU with Hotel Hash Six, Coimbatore for the benefit of the students (Placement and Training) and also for staff orientation and Refresher programme.The MoU was signed on 26/11/2020 at Hotel Hash Six by Mr.S.Vinoth, HR Manager.
The purpose of the workshop was to educate the students on various Arabian and Tandoor dishes held on 27.02.2020. They learned about history of Tandoor, Masala used, Marination method, and garnish and Accompaniment.
Outcome of the Event
Visited various outlets inside the park. Explained variety of new technologies adopted in the park. Clarified queries about Food Production, Food and beverage service and Housekeeping department held on 13.02.2020
Outcome of the Event:
The Department of Catering Science and Hotel Management of Nehru Arts and Science College has organized one day National Level Seminar on “Modern Hospitality Trend Adapting According to Consumer Attitude and Behavior” at C Block seminar on 06.03.2018. Mr. Hunny Sharma, Manager, Holiday Inn, Delhi, was the resource person and also the chief guest for the seminar. The Head of the department Mr. M. Srinivasan had welcomed the gathering. Our Principal Dr. B. Anirudhan had Preside the function. The lecture given by the chief guest on this particular topic was very useful for the upcoming Hoteliers i.e students. And also he had clarified many doubts asked by the students during the session. The students also very enthusiastically participated and learned about Modern Hospitality Trends followed in the Hotel Industry towards Consumer Attitudes. Finally Mr. B. Tamilselvan, Asst Prof, Catering Science and Hotel Management department had given the vote of thanks.
The objective of this session was to motivate students towards entrepreneurship as it can create employment for the future generations held on 05.02.2018 to 07.02.2018 (3 days). Mr.Arun,Commis,Radisson blu,Coimbatore addressed the students about the concept of entrepreneurship. The lecture was organized to raise basic awareness of entrepreneurial concepts and to enable students to identify and learn how to make a bakery product to take up entrepreneurship as a career. He explained & demonstration about the various bakery product of successful entrepreneurs such as drive ,technical skills. The purpose of the workshop shop was to educate the students on various bakery product pre preparation, ingredients used for bakery and confectionary, various products like:
Demonstrated by the resource person and displayed. The session was very useful and motivated the students to work hard and start a new venture through adequate forward planning and the execution of the plans.
The Inauguration of Catering Science and Hotel Management “NALAS” Association was held on 14-07-2017, at “A” Block Seminar Hall. The chief guest for the occasion was Mr.S.Balai, Principal, State Institute of Hotel Management, Calicut. The event was formally inaugurated by lighting the kuthuvilaku by the chief guest in the presence of Principal, HoD, staff members and students of Catering Science and Hotel Management Department. Mr. B. Tamilselvan, Asst Prof and Head, the Department of Catering Science and Hotel Management welcomed the gathering and all the dignitaries in the dais were honored with pleasurably. Mrs.K.Mythili Gnanapriya, CoE, Presided over the function. Mr. Achu Viswanathan, Executive member of Association introduced the chief guest. The inaugural address was given by Mr.S.Balai. He spoke on Career Options in the field of Catering Science; he listed out various opportunities in the Hospitality Industry. He advised students about our industry required grooming standards; their area of interest and also suggested them to work in the field of Hotel Industry. Mr. B. Tamilselvan, Asst Prof and Head introduced the office bearers. The occasion was followed by vote of thanks by Mr.J.Boobalan, Association Secretary.
The Association of Department of Catering Science & Hotel Management Conducted one day BAR TENDING WORKSHOP on 19-12-2017 Mr.Sathish kumar, Free lancer Coimbatore, was the resource person. The purpose of the workshop was to educate the students on various cocktails and mocktails Preparation, Ingredients used, and different methods of Mixology, like:
Demonstrated by the resource person and displayed. The session was very useful to the students.
The Department of Catering Science and Hotel Management conducted a Guest Lecture for IInd year students on the topic “Attributes required for Hotel Management Students with Special Emphasis on Grooming Standards Work Ethics and Work Culture” on 22.06.2017 by Ms.Ujwala Ramesh learning and Development Manager Hotel Radisson Blu Coimbatore. The speaker gave inputs on grooming standards and the current working trends prevailing in the industry. The session was very useful to the students.
The Association of Department of Catering Science & Hotel Management Conducted one day TANDOORI WORKSHOP on 23-08-2017, Mr. V. Ayub Khan, Chef de Parties, Indian Kitchen, Poppy’s Hotel, Coimbatore, was the resource person. The purpose of the workshop shop was to educate the students on various Tandoori pre preparation, ingredients used for Pre Preparation of Tandoori, various products like :
Demonstrated by the resource person and displayed. The session was very useful to the students.
Visited various outlets inside the hotel. Explained variety of new technologies adopted in the hotel. Clarified queries about each department by departmental heads
Outcome of the Event:
The Department of Catering Science & Hotel Management conducted one day Industrial visit on 30.08.2019 for I &II Year students to Hash Six, Coimbatore the hotel is a property of Poppys Group of company Pvt ltd.Mr.M.Srinivasan & Mr.J.John David Kumar, Asst.Professors Department of Catering Science accompanied the students. A total of 13 Students participated in the industrial visit Programme. The purpose of Industrial visit is to brief the students about hotel operations and the functioning of various department .Mr., Human Resource manager gave an orientation to the students about the hotel and the style of operation followed. The students had an exposure in seeing different
The industrial visit was useful to the students as they had an opportunity to watch the live operations what they are studying as per their syllabus.
