Co-curriculum Activities
A.Y. 2023-24
| Particulars | Description: |
| Activity: | Ganesh Utsav |
| Activity level: | Inter Department |
| Title: | Departmental Event |
| Organized by: | F.Y. & T.Y. B.Sc. Hospitality Studies |
| Venue: | Shree.L.R. Tiwari Degree College |
| Date: | 18thSeptember 2023 |
| Time: | 10am – 2pm |
| Objective of event: | Cultural Appreciation and Awareness Promote Cultural Diversity: To foster an understanding and appreciation of cultural diversity among students. Encourage Inclusivity: To create an inclusive environment where students from different backgrounds can participate and learn about the cultural significance of Ganesh Utsav. Skill Development Event Management Skills: To provide hands-on experience in planning, organizing, and managing a cultural event. Culinary Skills: To offer an opportunity for students to prepare traditional foods associated with the festival, enhancing their culinary skills. Community Building Strengthen Community Bonds: To build a sense of community and teamwork among students through collective celebration and participation. Networking Opportunities: To encourage networking among students, faculty, and industry professionals who may be invited to the event. Educational Enrichment Learning Cultural Traditions: To educate students about the history, rituals, and significance of Ganesh Utsav in Indian culture. Hospitality Practices: To teach students how to incorporate cultural traditions into hospitality practices, enhancing their cultural competence. Personal Growth Enhance Creativity: To encourage creativity in decorating, planning, and executing various aspects of the festival. Boost Confidence: To build confidence in students by giving them leadership roles and responsibilities in organizing the event. Public Relations |
| Expected Outcomes of event : | 1. Enhanced Cultural Knowledge 2. Practical Experience 3. Improved Culinary Skills 4. Event Management Skills 5. Leadership and Teamwork 6. Increased Confidence 7. Cultural Sensitivity |
| Targeted Participants : | 39 |
| Total Participants: | 39 |
| Resource Person: | Asst. Prof. KishorSaha |
| Methodology used: |
|
| Supportive Documents |
| Particulars | Description: |
| Activity: | World Food Day |
| Activity level: | Inter Department |
| Title: | Departmental Event |
| Organized by: | F.Y. & T.Y. B.Sc. Hospitality Studies |
| Venue: | ShreeL.R. Tiwari Degree College |
| Date: | 14th October 2023 |
| Time: | 08am – 2pm |
| Objective of event: | To raise awareness about global food issues, including hunger, food security, and sustainable agriculture.To educate students about the importance of nutrition and healthy eating habits. To provide hands-on experience in preparing a variety of dishes from different cultures, highlighting global cuisines. |
| Expected Outcomes of event : | 1. Enhanced Cultural Knowledge 2. Practical Experience 3. Improved Culinary Skills 4. Event Management Skills 5. Leadership and Teamwork 6. Increased Confidence 7. Cultural Sensitivity |
| Targeted Participants : | 39 |
| Total Participants: | 39 |
| Resource Person: | Asst. Prof.KishorSaha |
| Methodology used: | 1. Powerpoint presentation. 2. Presentation with notes and comments. 3. Discussion |
| Supportive Documents |
| Activity: | The Strawberry Kingdom |
| Activity level: | Inter Department |
| Title: | Departmental Event |
| Organized by: | F.Y., S.Y. & T.Y. B.Sc. Hospitality Studies |
| Venue: | Shree L.R. Tiwari Degree College |
| Date: | 16th December 2023 |
| Time: | 08am – 2pm |
| Objective of event: | To raise awareness about global food issues, including hunger, food security, and sustainable agriculture.To educate students about the importance of nutrition and healthy eating habits. To provide hands-on experience in preparing a variety of dishes from different cultures, highlighting global cuisines. |
| Expected Outcomes of event : | 1. Enhanced Baking Skills 2. Recipe Mastery 3. Flavor Pairing Knowledge 4. Innovation and Creativity 5. Problem-Solving Abilities 6. Presentation Skills 7. Cultural Appreciation |
| Targeted Participants : | 68 |
| Total Participants: | 68 |
| Resource Person: | Asst. Prof.KishorSaha |
| Methodology used: | 1. Powerpoint presentation. 2. Presentation with notes and comments. 3. Discussion |
| Supportive Documents |
| Activity: | Pongal Celebration |
| Activity level: | Inter Department |
| Title: | Departmental Event |
| Organized by: | F.Y., S.Y. & T.Y. B.Sc. Hospitality Studies |
| Venue: | Shree L.R. Tiwari Degree College |
| Date: | 13thJanuary 2024 |
| Time: | 08am – 2pm |
| Objective of event: | Introducing students to the rich cultural heritage and traditions of Pongal, fostering respect and appreciation for diversity.Providing hands-on experience in preparing traditional Pongal dishes, enhancing students’ culinary skills and knowledge of regional cuisine.Encouraging students to work together in planning and executing the celebration, promoting teamwork and collaboration. Exploring ways to integrate traditional practices with modern hospitality trends, creating a unique and appealing experience for guests.Promoting sustainable practices by using local and seasonal ingredients, reducing food waste, and incorporating eco-friendly decorations. |
| Expected Outcomes of event : | 1. Cultural Appreciation and Understanding 2. Culinary Skills Enhancement 3. Event Planning and Management Skills 4. Teamwork and Collaboration 5. Personal Growth and Confidence 6. Cross-Cultural Communication |
| Targeted Participants : | 68 |
| Total Participants: | 68 |
| Resource Person: | Asst. Prof.KishorSaha |
| Methodology used: | 1. Powerpoint presentation. 2. Presentation with notes and comments. 3. Discussion |
| Supportive Documents |
| Activity: | Johar-E-Awadh |
| Activity level: | Inter Department |
| Title: | Departmental Event |
| Organized by: | F.Y., S.Y. & T.Y. B.Sc. Hospitality Studies |
| Venue: | Shree L.R. Tiwari Degree College |
| Date: | 13th January 2024 |
| Time: | 11am Onwards |
| Objective of event: | Offer a diverse menu of authentic Awadhi dishes, prepared and presented with meticulous attention to traditional cooking techniques and flavors, highlighting the region’s gastronomic legacy.Create an immersive cultural experience through décor, music, dance, and attire that reflect the historical and artistic richness of Awadh, fostering an appreciation for its unique heritage.Provide students with a hands-on opportunity to apply their hospitality and event management skills in a real-world setting, enhancing their practical knowledge and professional competence. |
| Expected Outcomes of event : | 1. Enhanced Student Skills 2. Cultural Awareness 3. Positive Feedback and Engagement 4. Showcase of Talent 5. Networking Opportunities |
| Targeted Participants : | 68 |
| Total Participants: | 68 |
| Resource Person: | Asst. Prof.KishorSaha |
| Methodology used: |
|
| Supportive Documents |
| Activity: | A visit to a Village |
| Activity level: | Inter Department |
| Title: | Eco Tourism |
| Organized by: | F.Y., S.Y. & T.Y. B.Sc. Hospitality Studies |
| Venue: | Shree L.R. Tiwari Degree College |
| Date: | 9thDecember 2023 |
| Time: | 7am Onwards |
| Objective of event: | Provide students with practical experience in eco-tourism operations, including sustainable practices, community engagement, and resource management.Allow students to immerse themselves in the local culture, traditions, and lifestyle of the village community, fostering a deeper understanding and appreciation of rural heritage.Educate students about the principles of eco-tourism and sustainable tourism practices, emphasizing the importance of conserving natural resources and minimizing the environmental impact of tourism activities.Raise awareness about the potential of eco-tourism as a sustainable alternative to conventional tourism, highlighting its benefits for both the environment and local communities. |
| Expected Outcomes of event : | 1. Enhanced Practical Knowledge 2. Cultural Awareness and Sensitivity 3. Sustainable Tourism Skills 4. Positive Community Impact |
| Targeted Participants : | 68 |
| Total Participants: | 68 |
| Resource Person: | Asst. Prof.KishorSaha |
| Methodology used: | 1. Powerpoint presentation. 2. Presentation with notes and comments. 3. Discussion |
| Supportive Documents |
| Activity: | Industrial Visit |
| Activity level: | Inter Department |
| Title: | Visit to Luxury Hotel Sahara Star |
| Organized by: | F.Y.B.Sc. Hospitality Studies |
| Venue: | Shree L.R. Tiwari Degree College |
| Date: | 9th February 2024 |
| Time: | 10am Onwards |
| Objective of event: | Offer students first-hand exposure to the day-to-day operations and best practices of a leading hotel, helping them understand the dynamics of the hospitality industry.Provide insights into various departments of the hotel, such as front office, housekeeping, food and beverage, and sales and marketing, illustrating how these areas interconnect to ensure smooth operations.Bridge the gap between theoretical knowledge and practical application by allowing students to observe and engage with real-world hospitality scenarios and professionals.Create opportunities for students to interact with industry professionals, fostering relationships that can aid in their future internships, projects, and career development. |
| Expected Outcomes of event : | 1. Enhanced Practical Knowledge 2. Insight into Hotel Management 3. Improved Understanding of Quality and Service Standards 4. Exposure to Industry Technology 5. Career Inspiration and Clarity |
| Targeted Participants : | 68 |
| Total Participants: | 68 |
| Resource Person: | Asst. Prof.KishorSaha |
| Methodology used: | 1. Powerpoint presentation. 2. Presentation with notes and comments. 3. Discussion |
| Supportive Documents |
| Activity: | Industrial Visit |
| Activity level: | Inter Department |
| Title: | Visit to Hapi Brewing Factory |
| Organized by: | F.Y. B.Sc. Hospitality Studies |
| Venue: | Shree L.R. Tiwari Degree College |
| Date: | 30th November 2023 |
| Time: | 10am Onwards |
| Objective of event: | Provide students with a comprehensive understanding of the brewing process, including the selection of raw materials, brewing techniques, fermentation, and packaging.Educate students on the intricacies of beverage production, quality control, and the importance of maintaining high standards in the brewing industry.Offer insights into the daily operations of a brewing factory, including logistics, supply chain management, and the role of technology in modern brewing practices.Highlight the process of product development, including research and development, flavor profiling, and the creation of new beverage products.Introduce students to the business and marketing aspects of running a brewery, including branding, market analysis, distribution channels, and customer engagement. |
| Expected Outcomes of event : | 1. Enhanced Understanding of Brewing 2. Practical Knowledge of Beverage Production 3. Insight into Brewery Operations 4. Awareness of Product Development 5. Business and Marketing Insights |
| Targeted Participants : | 68 |
| Total Participants: | 68 |
| Resource Person: | Asst. Prof.KishorSaha |
| Methodology used: | 1. Powerpoint presentation. 2. Presentation with notes and comments. 3. Discussion |
| Supportive Documents |
