The Workshop on “Food & the cost-control” was a learning session to the core which covered the objectives and Advantages of cost control in the following parameters
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A lecture demo on the Front office operations was held at the college campus on the 19-11-2011, by Mr. Tushar Abrol, Manager – Learning and Development Hotel Taj Club House.
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Lecture session on Culinary economics by Chef Balagurunathan Venkatesan, CFBE (USA) MIE (UK), Corporate Chef, Asiana Hotels
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The Workshop on “Food & the cost-control” was a learning session to the core which covered the objectives and Advantages of cost control in the following parameters
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The “International Chef’s day” is the day for Chefs across the globe. It is a celebration day. The day is for get-together, interaction, knowledge sharing and mutual appreciation
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In celebration of International Chef’s day and in an attempt to promote awareness about the sustainable living, 75 students and the faculty members from the Faculty of Hotel Management and Catering Technology
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A Workshop on Salad & Food styling was organized at the Faculty of Hotel Management & Catering Technology, Dr. MGR Educational & Research Institute University 8th August, 2011.
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Fruit and Vegetable carving is emerging as an important discipline in the hospitality industry. There is a great demand for trained carvers in the industry.
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Participants from various establishments selected through regional competitions held at Bangalore Chennai and Kolkata came together at the Christ College, Bangalore on 7th April, 2011, for the final national selection round of the Hans Bueschkens Junior Chef Challenge.
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