(Ministry of Tourism, Govt. of India) (Affiliated to NCHMCT, Noida & IGNOU, New Delhi) IV Cross Street, C.I.T. Campus, TTTI-Taramani

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1 ह टल ब धन ख नप न य गक और अन य त प षण स थ न INSTITUTE OF HOTEL MANAGEMENT CATERING TECHNOLOGY & APPLIED NUTRITION (Ministry of Tourism, Govt. of India) (Affiliated to NCHMCT, Noida & IGNOU, New Delhi) IV Cross Street, C.I.T. Campus, TTTI-Taramani Taramani PO : Chennai (Next to MGR Govt. Film Institute & opp. Indira Nagar Rly. Station on Tidel Park Road) Ph: Fax: ihmchen@dataone.in Website: okf"kzd izfrosnu ANNUAL REPORT

2 ह टल ब धन ख नप न य गक और अन य त प षण स थ न INSTITUTE OF HOTEL MANAGEMENT CATERING TECHNOLOGY & APPLIED NUTRITION (Ministry of Tourism, Govt. of India) (Affiliated to NCHMCT, Noida & IGNOU, New Delhi) IV Cross Street, C..I.T Campus : TTTI Taramani PO : Chennai Ph: Fax: ihmchen@dataone.in Website: ANNUAL REPORT PART- I : Annual Report ( ) PART- II: Audited Statements of Accounts for the year ended 31st March, 2018 & Auditors Report.

3 PART-I ANNUAL REPORT

4 ह टल ब धनख नप न य गक औरअन य तप षणस थ न INSTITUTE OF HOTEL MANAGEMENT CATERING TECHNOLOGY AND APPLIED NUTRITION An ISO 9001:2015 Certified Institution An Autonomous Body under Ministry of Tourism, Govt. of India (Affiliated to NCHMCT, Noida & IGNOU, New Delhi) (पय टनम लय, भ रतसरक रक अध न व य तश स नक य) IV Cross Street, C.I.T. Campus, TTTI-Taramani PO : Chennai (Next to MGR Govt. Film Institute & opp. Indira Nagar Rly. Station on Tidel Park Road) ANNUAL REPORT ( ) PART-1 1. INTRODUCTION The Institute of Hotel Management Catering Technology and Applied Nutrition, Chennai was established in 1963 by Govt. of India at National Level jointly sponsored by Govt. of Tamil Nadu as one of the pioneer Institute in India for Imparting training in three year Diploma Course in Hotel Management and Catering Technology and also various craft certificate courses in Hospitality Education. The 3-Year Diploma course in Hotel Management has been upgraded to a three year B.Sc. Degree course in Hospitality and Hotel Administration by National Council for Hotel Management, New Delhi in collaboration with Indira Gandhi National Open University, New Delhi from The entire Recurring and Capital expenditure was funded by the Ministry of Tourism, Govt. of India from At present Capital Grant only is funded by the Ministry of Tourism, Govt. of India and from Recurring Expenditure is self-managed by the Institute from the income resources of course fees etc. The Govt. of Tamil Nadu isclosely associated with the Institute since its very inception. The Institute has recorded rapid growth, expansion and popularity in the past 54years. Hotel and Catering is one of the largest industries employing lakhs of people for providing various services to Holiday makers, business travelers, overseas tourists, visitors to theme parks, water sportss and leisure centers, week end breakers who travel away from home and create demand for food, accommodation and hospitality, Industrial catering, fast food centers, theme restaurants, clubs, Catering & Hotel Management establishments, self - entrepreneurship, off-shore catering and food production are other sectors in the catering industry which covers large operations such as health, travel, tour, education, airline and cruise operations. Institute of Hotel Management, Chennai has provided highh quality courses in Hospitality, Hotel Administration & Catering Technology for over 54 years and has excellent links with the industry and has made a name at global and national level providing personnel for the industry both at Home and Abroad.

5 Our Degree/PGD/Diploma/Craft holders are employed at home and abroad in management operations, consultancy, research and designing for a variety of organizations which can range in size from multinational hotels, Computer and leisure centers to independent restaurants, conference venues, tourism departments and upto even managering and Liaoning of events. The Institute is designed to train candidates at managerial, supervisory and lower skill levels in the principles and practices of Hotel Management, Human resource management, Communication skills, Catering Technology, Food Production, Food & Beverage Service, Front Office, House Keeping, Computers, Financial Management, Accommodation Operations and Management, Tourism and Travel Management, Nutrition, Dietetics and Hospital Food Service & related Crafts so as to provide qualified and technical personnel for the Hotel, Catering, Hospital, Travel and Tourism industry including training of catering personnel at all levels and for the Management of industrial canteens, Institutional feeding programmes, Hotel / Hospital, Railway, Airlines, shipping / Ccatering Institutes / Food Craft Institutes / Govt. Guest House etc. Besides these, the Institute caters to the needs of other areas where Food/Food service are involved in different aspects such as Diets and Nutrition, Food Analysis, Quality Assurance etc. Since 2009 this Institute has been actively involved in training candidates and in Skill certification under National Skill Development Programme of Ministry of Tourism, Govt. of India by training/skill certification of candidates in Food Production, Food and Beverage Service, Bakery and Confectionery, Hotel Housekeeping etc.

6 2. AIM AND OBJECTIVES AIMS 1.To improve the standards of Hospitality Education keeping pace with the Human Resource requirements of the Hospitality industry under the guidance of Ministry of Tourism. 2. To train students on all core areas of hospitality industry. 3. To provide opportunities for Research and Field work in hospitality education. OBJECTIVES At the end of the respective courses the IHM Chennai will be able to: 1. Provide trained manpower to Hospitality and Tourism industry. 2. Complete the curriculum of Hospitality Education as per the standards of the National Council for Hotel Management, Ministry of Tourism and IGNOU. 3. Facilitate students in entrepreneurship. 4. Assist the Ministry of Tourism in providing a major helping hand in the operations of thehospitality industry. 5. Satisfactorily place students in other allied industries. 6. Guide students interested in higher education and research in hospitality sector. 3. FACILITIES Land available at the present campus (In acres) : 10.3 Acres. Infrastructure available at the present campus along with covered area: S. No. Component Covered area (in Sq. Feet) Institute Main Building, Annex Buildings, Boys 1. Hostels and Girls Hostel etc. 30,830 sqm Maximum FAR in Sq. Ft. (Available) 1,13,753 Sq. Ft.

7 4. MANAGEMENT a) PATTERN OF MANAGEMENT / BOARD OF GOVERNORS The Institute is registered under the Societies Registration Act, 1860 and administered by a Board of Governors consisting interalia of the representatives of Govt. of India, the Govt. of Tamil Nadu and Hotel and Tourism Industry. The Chairman of the Board of Governor is the SECRETARY TOURISM, Govt. of Tamil Nadu. CHAIRPERSON Ex.officio 1. PRINCIPAL SECRETARY, TOURISM & CULTURE DEPARTMENT GOVERNMENT OF TAMILNADU FORT ST.GEORGE, CHENNAI MEMBERS 2. THE ADDITIONAL SECRETARY & FINANCIAL ADVISOR (TOURISM) MINISTRY OF TOURISM, GOVT OF INDIA, ROOM. NO.121, TRANSPORT BHAVAN, PARLIAMENT STREET, NEW DELHI THE ECONOMIC ADVISOR, MINISTRY OF TOURISM, GOVT. OF INDIA, C-1, HUTMENTS DARA SHUKOH ROAD (DALHOUSIE ROAD) NEW DELHI DIRECTOR (STUDIES) NATIONAL COUNCIL FOR HOTEL MANAGEMENT & CATERING TECHNOLOGY, A-34, SECTOR-62,NOIDA (UP) 5. REGIONAL DIRECTOR INDIATOURISM (CHENNAI) SOUTHERN REGIONAL OFFICE, DEPT. OF TOURISM, GOVT.OF INDIA, 154, ANNA SALAI, CHENNAI THE DIRECTOR OF TECHNICAL EDUCATION DEPT. OF TECHNICAL EDUCATION GOVT. OF TAMILNADU GUINDY, CHENNAI Ex.officio Ex.officio Ex.officio Ex.officio Ex.officio

8 7. COMMISSIONER OF TOURISM& MANAGING DIRECTOR, DEPT. OF TOURISM, GOVT. OF TAMIL NADU, TAMIL NADU TOURISM COMPLEX, WALLAJAH ROAD, CHENNAI SECRETARY HIGHER EDUCATION DEPARTMENT, GOVT. OF TAMILNADU FORT ST.GEORGE, CHENNAI SHRI L.V.KUMAR, PRINCIPAL INSTITUTE OF HOTEL MANAGEMENT CATERING TECHNOLOGY & APPLIED NUTRITION G.V.RAJA ROAD, THIRUVANANTHAPURAM SHRI S.KRITHIVASAN GENERAL MANAGER AMBASSADOR PALLAVA 30, MONTIETH ROAD, EGMORE, CHENNAI SHRI M.MANOHAR, CORPORATE CHEF, RESIDENCY GROUP OF HOTELS RESIDENCY TOWERS, T.NAGAR, CHENNAI Ex.officio Ex.officio Nominated as representative of industry by MOT, GOI, from Nominated as representative of industry by MOT, GOI, from Nominated as representative of industry by MOT, GOI, from MEMBER SECRETARY SHRI S.RAJAMOHAN PRINCIPAL & SECREATRY I.H.M.C.T. & A.N., CHENNAI

9 b) THE EXECUTIVE COMMITTEE CONVENOR: 1 2 Regional Director, Indiatourism (Chennai), Govt. of India., Southern Regional Office, 154, Anna Salai, Chennai MEMBERS: Director of Technical Education, Govt. of Tamil Nadu, Guindy, Chennai Commissioner of Tourism & Managing Director, Govt. of Tamil Nadu, Tamil Nadu Tourism Complex, Wallajah Road, Chennai SHRI L.VETTY KUMAR Principal, Institute of Hotel Management Catering Technology & Applied Nutrition, G.V. Raja Road, Thiruvananthapuram SHRI M.MANOHAR, Corporate Chef, Residence Group of Hotels, Residency Towers, T. Nagar, CHENNAI Nominated Expert member on the Board Nominated Representative of industry on the Board 6 SHRI S. RAJAMOHAN, Principal & Secretary, IHMCTAN (Chennai) Society, Chennai

10 c) Faculty and staff in position as on 31/03/2017 as approved by Ministry of Tourism, Govt. of India Order No.2(OBC)/2008-HRD(1) dated S. No. Name of the Post Sanctioned Post In service (as on ) I. FACULTY 1 Principal Head of Department Senior Lecturer-cum Sr.Instructor 4 Lecturers-cum-Instructor 7 5 Asst.Lecturers-cum- Asst.Instructor Maint. Foreman-cum-Caretaker 1 1 Remarks 1 HOD gone on deputation at ICI, Tirupati 02Teaching Associates and 06 Contract faculties were appointed against the vacancies. II 1. ADMINISTRATION Administrative cum-accounts Officer 1 Vacant 2. Office Superintendent Accountant. 1 Vacant 4. U.D.C P.A. to Principal 1 Vacant 6 Stenographer 1 Vacant 7 Librarian Clerk-cum-Typist/L.D.C. 7 7 III. SUPPORTING STAFF 1 Driver-cum-Mechanic 1 2 Attendant 7 6@ 3 Peon 2.. Retired staff has been appointed as Admin Consultant on Contract with effect from Presently a driver employed by out souring vacant post adjusted against Lab. Attendant in service employed in old sanctioned strength 2 posts adjusted against Lab. Attendants in service employed as per old sanctioned of strength

11 The following staff are in position before revised staff strength sanctioned by Ministry of Tourism, Govt. Of India vide order no.2(obc)/2008-hrd(1) dated but continue to be in operation till the incumbent retires or MOT S decision in the matter. S. No. Name of the Post In service (as on ) Remarks SUPPORTING STAFF 3 posts are adjusted against 1 Lab. Attendants 7 two peon and one Attendant vacant post. 2 Safaiwala 1 As and when staff retires, the posts will be abolished In addition to the above, the requirement of Clerical Staff, Sweepers and Electrician etc. in the office as in addition to the normal functioning of 2 year Msc, 3 year B.Sc programme, Craft and Diploma Programme, this Institute has been given a target of training 900 candidates for HSR and training of 2250 candidates for Skill Certificate Programme and training of 60 candidates of HSR 6 months programme and training of minimum 500 candidates in HSRT-Star Hotels, the following outsourcing personnel s deployed for the year Details of Outsourcing Skilled Assistant Gardeners Sweepers Electrician-cum-Plumber Nos. 04 Nos. 06 Nos 25 Nos. 05 Nos 40 Nos.

12 5. MEETINGS OF THE BOARD OF GOVERNORS AND EXECUTIVE COMMITTEE HELD DURING THE YEAR I. BOARD OF GOVERNORS MEETING Rd Board of Governors meeting held on TH Board of Governors meeting held on II. EXECUTIVE COMMITTEE MEETING th Executive Committee meeting held on th Executive Committee meeting held on st Executive Committee meeting held on nd Executive Committee meeting held on COURSES OFFERED: (1) COURSES OF STUDY, DURATION ETC. The various courses offered at the institute and the intake capacity etc. is outlined below: S. No Name of the Course 2-Years M.Sc. Degree course in Hospitality Administration 3-Years B.Sc. Degree Course in Hospitality & Hotel Administration. Craftsmanship Course in Food Production Craftsmanship Course in Food & Beverage Service Duration Intake Capacity allotted by National Council Hotel Training 2-Years Years nd year B.Sc. 17 weeks (Generic batch) & 4 weeks (Specialization batch) 3 rd year B.Sc. 4 weeks (Specialization batch) 1-1/2 yrs weeks in a hotel 24 Weeks 40 1 month in a hotel 5. Certificate Course in Hotel & Catering Management 6 months 30 No Training 6. Post Graduate Diploma Course in Accommodation Operation & Management 1½ yrs months in a hotel 7. Post Graduate Diploma Course in Dietetics & Hospital Food Services 1 yr. 3 mth months internship training in a Hospital 8. Diploma Course in Food Production 1½ yrs months in a hotel Diploma Course in Bakery & Confectionery Diploma Course in Front Office Operation Diploma Course in Food & Beverage Service. 1½ yrs months in a hotel / bakery 1½ yrs months in a hotel 1½ yrs months in a hotel

13 7. ADMISSION PROCEDURE SYSTEM OF ADMISSION: (a) First year of 2-year M.Sc. Degree Course in Hospitality Administration under NCHM & IGNOU From the academic year as per guidelines of Ministry of Tourism, Govt. of India admission to First year of 2-year M.Sc. Degree Course in Hospitality Administration (Semester system) has been made and selection of candidates done by National Council for Hotel Management and Catering Technology, Noida on all India basis for all IHMs offering M.Sc. and IHM., Chennai admit the candidates selected for IHM., Chennai by NCHM, Noida. National Council for Hotel Management & Catering Technology, Noida & IGNOU, New Delhi has been conducting the Examination and awarding Degrees for the above course. (b) First year of 3-year B.Sc. Degree course in Hospitality & Hotel Administration under NCHM& IGNOU From the academic year as per guidelines of Ministry of Tourism, Govt. of India admission to First year of 3-year Diploma course in Hotel Management and Catering Technology has been made by the Joint Admission Committee of the National Council for Hotel Management and Catering Technology, Noida on All India basis for all the Institutes of Hotel Management and Catering Technology in India including IHM Chennai. Common syllabus for Diploma course in Hotel Management and Catering Technology on All India basis has been introduced from in all the INSTITUTES OF HOTEL MANAGEMENT coming under National Council for Hotel Management and Catering Technology, Noida which was revised in The above 3-Year Diploma Course has been upgraded to 3-Years Bachelor s Degree course from the academic year by NCHM in collaboration with IGNOU, New Delhi and renamed as B.Sc. in Hospitality & Hotel Administration. National council for Hotel Management & Catering Technology, Noida& IGNOU, New Delhi has been conducting the Examinations and awarding Degrees for the above course. Joint Entrance Examination (JEE) followed by Centralized counseling has been introduced and conducted by NCHM., Noida from the academic year Joint Entrance Examination (JEE) followed by Decentralized counseling at the selected IHMs has been introduced from the academic year since then IHM, Chennai serving as one of the center of on-line counseling for admission.

14 NCHMCT has introduced Semester System for 3-Year B.Sc. in Hospitality and Hotel Administration from the year Specialization in 3-Year B.Sc. Course in H&HA has also been introduced by NCHM from the academic year in addition to Generic Batch. Specialization offered in (1) Food Production, (2) Food & Beverage Service and (3) Accommodation Operation in IHM., Chennai. For the Academic Year , the common advertisement was released by the National Council for Hotel Management and Catering Technology, Ministry of Tourism, Govt. of India, Noida and IGNOU, New Delhi in Times of India dated inviting applications for JEE-2017 for admission to first year of 3-year B.ScDegree Course in Hospitality & Hotel Administration from the Indian Nationals for 54 NCHM affiliated Institutes of Hotel Management, fixing the last date for receipt of filled in application as Eligibility to apply for Degree course being that a candidate should secure a pass in +2 or equivalent examination in any stream with English as compulsory subject. Maximum age limit is 22 Years as on 1 st July 2017 and in respect of SC/ST candidates upper age limit is relaxed by 3 years. 15% seats reserved for SC, 7.5% seats for ST, 27% for OBC and 3% seats for Physically Handicapped and One seat (Supernumerary) is provided for Registered Kashmiri Migrants. The Entrance Examination was conducted on (10.00 a.m. to 1.00 p.m) by the National Council for Hotel Management and Catering Technology, Noida throughout India with centers at Chennai, Madurai, Hyderabad, Bangalore and Thiruvananthapuram for the Southern Region. The candidates who came out successful in the Entrance Examination Test on all India merit were called for De-centralized Counseling at 15 Centers all over India for all the 55 institutes including Chennai during to Necessary nomination of seats viz. 5 for Lakshadweep and 10 for Andaman & Nicobar, as per government instructions has been provided.

15 (c) OTHER CRAFT/DIPLOMA/PGD COURSES AFFILIATED TO NATIONAL COUNCIL FOR HOTEL MANAGEMENT, NOIDA ARE: The admission notifications, in respect of the other courses under S.No. 3 to 11 for the academic year was released by the Institute on in New Indian Express and in Dinakaran and also uploaded in the Institute s website, inviting applications from eligible candidates fulfilling the criteria fixing the last date as Interviews were held on for Craft, Diploma and PGD courses. Admission was granted based on merit in the qualifying examination. As decided by the Board of Governors in their meeting held on if the intake is less than 50%, the courses should not be conducted. Accordingly as the response was poor/intake is less than 50% the following courses could not be conducted during the year i.e. PGD-AOM, PGD-DHFS, Dip. in B&C, Dip. in F&BS, Dip. in F.O.O., Craftsmanship in F&BS and the Certificate Course in Hotel & Catering Management. Semester system has also been introduced for the Craftsmanship Course in Food Production from the academic year

16 8. DEGREE/DIPLOMA/CERTIFICATES AWARDED: ACTUAL INTAKE/ON ROLL ( ): Sr. No. 1 Courses M.Sc. (Hospitality Admn.) Admitted Discontinued /Detained. ON ROLL. 2 a. First Year b. Second Year B.Sc.(H&HA) a. First Year b. Second Year c. Final Year Craftsmanship Course in Food Production. Craftsmanship course in Food & Beverage Service Certificate Course in Hotel & Catering Management PGD in Accommodation Operation & Management PGD in Dietetics & Hospital Food Service Diploma Course in Food Production Diploma in Bakery & Confectionery Nil -- Nil Nil -- Nil Nil -- Nil Nil -- Nil Nil --- Nil 10 Diploma in Front Operation. Office Nil -- Nil 11 Diploma in Food & Beverage Service. Nil -- Nil

17 9. EXAMINATIONS: At the end of every year/semester, the Degree/ Diploma/ Craftsmanship/ Post Graduate Diploma/ Certificate courses students appear for the examinations conducted by National Council for Hotel Management and Catering Technology/IGNOU. While the Final Degree in M.Sc. / B.Sc. is awarded by IGNOU, the Diploma/PGD/Craftsmanship/Certificates are awarded by the NCHMCT to the successful candidates. These Degree/Diploma/Certificates are recognized by Govt. of India, Hotel Industry and the Trade.

18 (A) Examination results PERFORMANCE AND ANALYSIS Examination was held in April & May 2018 COURSE APPEA RED DETAINED/ ABSENT RESULT WITH HELD FAIL Percentage of pass (2018 exam) First year M.Sc.in HA % Second year M.Sc. in HA % First Year B.Sc. in H&HA % (243/247) Second Year B.Sc. in H&HA (Generic Batch) Second Year B.Sc. in H&HA (Spl. FP) Second Year B.Sc. in H&HA (Spl, - AOM) Final Year B.Sc. in H&HA (Generic Batch) 177 Final Year B.Sc. in H&HA (Spl. FP) Final Year B.Sc. in H&HA (Spl, - AOM) % (184/188) % (30/30) 100% (30/30) % ( ) 100% (30/30) 100% (29/29) Craftsmanship course in Food Production Craftsmanship course in Food & Beverage Service Certificate Course in H.C.M RESULTS AWAITED NOT CONDUCTED NOT CONDUCTED P.G.D.in D.H.F.S NOT CONDUCTED P.G.D.IN A.O. & M NOT CONDUCTED Diploma in Food Production. Diploma in Bakery & Confectionery RESULTS AWAITED NOT CONDUCTED Diploma in Front Office Operation. Diploma in Food & Beverage Service NOT CONDUCTED NOT CONDUCTED

19 b) List of M.Sc B.Sc passed out ( ). Sl. No Name 1 ABHISHEK BHATTACHARYA 2 ABHISHEK RAMETRA 3 ANUGRAHA PADHI 4 AYAN SIKDER 5 M KEERTHANA 6 MOHAMED FIYAZUDDIN.K 7 MOHANA PRIYA.S.R. 8 MONICA MANGARAJ 9 RAPARLA TARUN 10 RITWIK PATNAIK 11 VINODHINI C

20 List of Final Year B.Sc passed out ( ) Generic Batch Sl. No Name of the Student Sl. No Name of the Student 1 AAKASH.R.S 26 ASHIK JAYARAM 2 AATTREYA.R 27 AVINASH KUMAR PATEL 3 ABHAY SINGH RALHI 28 AYUSH DEBNATH 4 ABHIJITH R 29 AZMAT HUSSAIN 5 ABHIMANYU JOSHI 30 B. ASISH 6 ABHINAND SATHEESH 31 BANTY KUMAR 7 ABHINAV DONTUKURTI 32 BASAB DE 8 ABIN.S.V 33 BHARADWAJ B 9 ABISHEK.G 34 BHARATH MOHAN S 10 ADARSH KUMAR 35 C SANDEEP 11 AKASH SINGH 36 DALE MARK SEDDON 12 AKASH TAMRKAR 37 DEEP CHAKRABORTY 13 AKASH TOMAR 38 DEVANAND 14 AKHILA JYOTHISH KUMAR 39 DINESH.J 15 AKSHAY KUMAR. S 40 DIVYANSH KUMAR 16 AKSHAYA D 41 EDWIN JAMES 17 AMOL BAWANE 42 GADDAM ANISH REDDY 18 AMRITANSH PANDEY 43 GAURAV GANGULY 19 ANIMESH BAGDI 44 GAUTAM KUMAR 20 ANKETA DIXIT 45 GULSHAN KUMAR BHASKAR 21 ANKITA PODDAR 46 HARBAAZ SINGH 22 ANSHUL BHAKTANI 47 HARI RAM.V.R.S 23 ANUP SHARMA 48 HARSH YADAV 24 ANURAG BAHUGUNA 49 HAYATH BHASHA MAHONEY 25 ARYAN RAJ 50 HIMANSHU PAREEK

21 Sl. No Name of the Student Sl. No Name of the Student 51 HIMANSHU RAI 76 NAYANIKA GHOSH 52 HIMANSHU VERMA 77 NEERAJ YADAV 53 HRISHANT MUKHERJEE 78 NIRANJAN RAVI 54 INDRAJEET DUNGE 79 NIRANJANA.M 55 INDRONIL SINGH 80 NIYANTHA.A 56 JALEELA.K.K 81 OMAN GURUNG 57 JONAKI MUKHOPADHYAY 82 P.V. DHEERAJ 58 KAJAL T RAISINGHANI 83 PALSHIKAR PRATHAMESH PRASAD 59 KARTIK TRIPATHI 84 PINTU GOLDER 60 KAUSHAL GOSWAMI 85 POTTABATHINA TRINADH 61 KISHOR BHAGAT 86 PRASHANT KUMAR 62 KUGAN C 87 PRATHAMESH JOSHI 63 KUMAR VEDANTA 88 PRATIK KUMAR MISHRA 64 KUNAL JUNEJA 89 PRAVEEN KUMAR YADAV 65 M DIYA 90 PRAVEEN. R 66 M SATHISH 91 PRITY RAI 67 M.LOGESHWARAN 92 PRIYADARSHINI.L 68 MAANASWINI W 93 PRIYESH KUMAR MISHRA 69 MANISH KUMAR 94 PULIPAKA ANNAPURNA 70 MANISH PAL 95 PUNEET DWIVEDI 71 MIR NASIM MOHAMED 96 PUSHKAR.V 72 MOHAMMED AREEB ABRANI.N 97 RAHUL CHAKRABORTY 73 MOHAMMED FARHAAN.S 98 RAHUL RAVI 74 MONICA ALIAS KRISHANTHINI R 99 RAJA BABU SINGH 75 N. SAIRAM 100 RAMEEZ ANSARI

22 Sl. No Name of the Student Sl. No Name of the Student 101 RATHISHKARTHICK A 126 SHAWN P SAJAN 102 RAUNAK BAJAJ 127 SHIV KUMAR BHATTACHARYA 103 RAUSHAN DIP KHURANA 128 SHIVANGI KUMARI 104 RISHI HARIDAS 129 SHREENIDHI.T 105 RURLY IAWPHNIAW 130 SHREYA.T 106 S M BAVIYA 131 SHUBHAM JOSHI 107 S SHARAN 132 SHUBHAM KUMAR 108 SAGAR HALDAR 133 SHUBHAM SAHU 109 SAGARJEET SIKDAR 134 SHUVAM BHATTACHARYYA 110 SAJEER ALI.K 135 SIDDHAARTHAN.C.K 111 SALEEM.T.P 136 SIDDHI VINAYAK 112 SAMANWAYA HALDER 137 SIDHAARTH G 113 SAMIRAN PAUL 138 SNEHA.T 114 SANJEEV KUMAR 139 SOUMITRA SARKAR 115 SANKET GANESH SALIAN 140 SREEJITH S 116 SANTHA PRABU T 141 SRIDHAR S 117 SARAN.P 142 SUDHARSAN.S 118 SATHEESH.S 143 SUKALPAN GHOSH 119 SAURABH CHANDRA 144 SUNDARA MOORTHY C 120 SAURAV.P.V 145 SURABHI.K 121 SAVIO ANTHONY YOUNG 146 SURAJ SURESH 122 SAYANTAN SEN 147 T.PREETHI 123 SHAISHAV HARBOLA 148 TARUN SAJAN 124 SHAIVYA GUPTA 149 TENZIN DONSEL 125 SHALAKA SUNIL SHASTRI 150 THOMASKUTTY S PHILIP

23 Sl. No Name of the Student Sl. No Name of the Student 151 V.TINA LALWANI 165 ARAVINDRAJ. P 152 VAISHNAV.N.V 166 DEVANSH SIYAGH 153 VANSHI MOHAN 167 HIMANSHU GUPTA 154 VIGNESH JAYAN 168 MAHFOOZ HUSSAIN 155 VIGNESH SANJAY J 169 SAUMITRA VAISH 156 VIGNESH.M 170 SETHURAMAN.A 157 VISHNU NANDAKUMAR 171 SHISHIR KUMAR 158 VISHNU SUBRAMANIAN 172 SURIYAN D 159 WANPYNHUN THUBRU 173 TWINKLE SHARMA 160 YADAV KIRTHANA NATARAJAN 174 RAMPRAVESH KUMAR 161 YASH SONEJA 162 YASH TRIVEDI 163 YEESHANK KUMAR 164 ANKUR

24 List of Final Year B.Sc passed out ( ) Specialisation in Food Production Sl. No Name of the Student Sl. No Name of the Student 1 AASHUTOSH KUMAR 2 AFZAL SHEIKH 3 AKESH CARLO DIVRAJ. T 4 AKSHAY SUNDAR 5 AMRITA MATHEW KAMMATHURUTHEL 6 ANANTHAKRISHNAN 7 ANIRUDH KUMAR REDDY.M 8 ANSHUL PILLAI 9 ARAVIND RAJA.K 10 ARAVINDH.R 11 BASU ISHANI GAUTAM 12 BIRJU VINAYAK M 13 KOUNDINYA AMBARISH VISWANATHAN 14 MADHUPRASATH B 15 MANIKANDAN.M MOHANA VIGNESHWAR.S NANDAN KUMAR RAJAK RADHIKA ZAVERI RAJESH KUMAR SAGINA GIRI BABU SANKET CHAKRABORTY SHEYOSREE CHATTERJEE SIMRAN SINGH TOMOJIT MAJUMDER UMA SHANKAR VISHAKH S UNIK BAXLA VARSHA.S VARUN CHAKRAVORTY VIGNESH E VISHESH KAUSHAL

25 List of Final Year B.Sc passed out ( ) Specialization in Accommodation Operation Sl. No Name of the Student Sl. No Name of the Student 1 ABHISHEK KUMAR 2 AMAN IRFAN BAIG 3 AMIT BANSAL 4 ANJALI KRISHNAKUMAR 5 ARKA MUKHERJEE 6 ARYAKANYA AMIN 7 CHERUKURI RAVI TEJA 8 DIVYANSHU JHA 9 DRUPATH VIVEK 10 GAURAV 11 GAYATHRI SATHYANATHAN 12 HARSH TRIVEDI 13 K J AKHIL 14 KRISHNA KUMAR SINHA 16 MEGHA 17 MRIDUL KRISHNAN P 18 NITIN DAGAR 19 RONEET DHIMAN 20 S. ASWIN PRAMOD 21 SANKSHEPIKA JHA 22 SHIKHAR SHUKLA 23 SHRESTH GOPALKRISHNAN IYER 24 SHUBHAM PRADHAN 25 SUSHOVAN MALICK 26 VINAYAK R KAMATH 27 YURCHUIPAM TUIKHAR 28 ANUSH JAYAKUMAR 29 SAHANA D 15 KUMAR AYUSH

26 (c) EXAMINATION RESULTS Examination held in April 2017 COURSE APPEAR ED DETAINED/ ABSENT RESULT WITH HELD FAIL PASSED Percentage of pass (2016 exam) First year M.Sc.in HA % Second year M.Sc. in HA % First Year B.Sc. in H&HA % (247/248) Second Year B.Sc. in H&HA % (226/228) Final Year B.Sc. in H&HA % (219/220) Craftsmanship course in Food Production Craftsmanship course in Food & Beverage Service Certificate Course in H.C.M % NOT CONDUCTED NOT CONDUCTED P.G.D.in D.H.F.S NOT CONDUCTED P.G.D.IN A.O. & M NOT CONDUCTED Diploma in Food Production. Diploma in Bakery & Confectionery % (57/59) NOT CONDUCTED Diploma in Front Office Operation. Diploma in Food & Beverage Service NOT CONDUCTED NOT CONDUCTED At Institute level - the following students have secured highest mark in the Annual/Semester Exam held in April 2017 ( ): First year Msc : Mr.Ritwik Patnaik 598/800 Second year M.sc : Ms.Honey Krishnan 565/800 First year B.Sc : Ms.Varsha Kumari 1981/2200 Second year B.Sc : Ms.Kajal T Raisinghani 1132/1250 (Generic) Ms.Varun Chakravorty 696/850 (Spl-FP) Mr.Shikhar Shukla 719/850 (Spl-AOM) Final year B.Sc : Mr.Aadhar Mehta 1871/2050 (Generic) Ms.Banikorlin Kharlyngdoh 1506/1700 (Spl-FP) Ms.Lopamudra Dutta 1442/1700 (Spl-AOM) Craft Food Production : Mr.Jeetendra K Jagathap 756/850 Dip. In Food Production:Ms.Charumathy.D 555/700

27 10. RESERVATIONS Sr. No. Course Admitted ( ) GC SC ST OBC OPPH 1 First year 2-year M.Sc. in HA First year of 3-Year B.Sc. in H&HA Craftsmanship Course in Food Production. Craftsmanship course in Food & Beverage Service Certificate Course in Hotel & Catering Management PGD Course in Accommodation Operation &Management PGD in Dietetics & Hospital Food Service Nil Nil Nil Nil Diploma in Bakery &Confectionery 9 Diploma Course in Food Production Nil Diploma in Front Office Operation. Nil Diploma Course in Food & Beverage Service. Nil

28 11. PLACEMENTS Placement position (i.e.) Employment pattern of the student trained: The qualified students of the Degree/Craftsmanship /Diploma courses get good employment and job opportunities in the Hotels, Restaurants, Industrial Catering Establishments, Airlines, Cruise lines, Shipping and Railway Catering / Guest Houses / Catering Institutes etc. Many students have already gone abroad for advance training in Catering Technology and Hotel Management as well as on good foreign placements. It is no exaggeration that all the bright students of this Institute with credible academic record have been placed in good position in India and abroad while the employment of the rest is more than satisfactory. The leading hotels have extended their assistance in imparting training to our students and also offer employment in their hotels. They also share their expertise in delivering lecture to our students on topics of special interest and conduct seminars. As per the syllabus of National Council for Hotel Management and Catering Technology, Noida, the second year degree students Generic batch were sent for 17 weeks Industrial Training in 2 batches, Specialization batch were sent for 4 weeks Industrial Training in 1 batch and Third year degree students Specialization batch were sent for 4 weeks Industrial Training in 1 batch to various hotels all over India according to the list furnished separately. These achievements were possible by the courtesy extended by the hoteliers and hospitality industry. The fact that these hotels interview our Final Year Degree students at the Institute itself for future employment is a very welcoming feature. TheBest Seller, Tommy Hilfiger, Oberoi Hotels & Resorts, The Park Hotels, Bata, Intercontinental Hotel, ITC, HMI, Vistara, Taj Hotels, Lemon Tree, Sita Travels, GRT Group of Hotels, Club Mahindra, Ramada Hotels, Raintree, Le Royal Meridien, Sangam Hotels are some of the hotels/airlines/retailer who have conducted Campus Interview in our Institute regularly.

29 PLACEMENT DETAILS OF FINAL YEAR B.Sc (H&HA) LIST OF ORGANISATIONS VISITED THE CAMPUS FOR RECRUITMENT S.NO DATE OF RECRUITMENT NAME OF THE ORGANISATION MANAGEMENT TRAINEE SUPERVISOR TRAINEE OPERATIONAL TRAINEE TOTAL BESTSELLER TOMMY HILFIGER OBEROI HOTELS &RESORTS THE PARK HOTELS BATA INTERCONTINENTAL HOTEL ITC HMI VISTARA TREEBO HYATT MC DONALD'S ACCOR CHAYOOS DOMINOS PIZZA PIZZA HUT TAJ HOTELS GREEN PARK LEMON TREE KFC CAFE COFFEE DAY FLOURISH FOODS SITA TRAVELS GRT GROUP OF HOTELS CLUB MAHINDRA RAMADA HOTELS RAINTREE NANDOS LE ROYAL MERIDIEN FORTUNE PARK HOTELS SANGAM HOTELS

30 S.NO DATE OF RECRUITMENT NAME OF THE ORGANISATION MANAGEMENT TRAINEE SUPERVISOR TRAINEE OPERATIONAL TRAINEE TOTAL CLEAN MASTER POOVAR ISLAND RESORT CALL HEALTH SERVICES THIRD WAVE COFFEE ROASTERS SHERATON GRAND COFFEE DAY BEVERAGES GREAT MOUNT RESORTS CARNIVAL CINEMAS Total TOTAL NO.OF STUDENTS 234 NO.OF STUDENTS APPEARED FOR PLACEMENTS 200 NO.OF STUDENTS PLACED 200 NO.OF STUDENTS OPTED FOR HIGHER STUDIES 25 NO.OF STUDENTS OPTED FOR ENTREPRENEURSHIP 9

31 TRAINING All the students of following courses have been deputed to undergo IRS/Hotel Training. 1. Second Year B.Sc. Degree course (Generic/Specialization batch) 2. Final Year Specialization batch 3. Craft-Food Production 4. Diploma in Food Production SECOND YEAR B.Sc. ( ) INDUSTRIAL RELEASE SCHEME NAME OF THE HOTELS ACCOMMODATED TRAINING: II YEAR B.Sc. IN H&HA :: GENERIC - BATCH I & II :: SL. NO HOTEL NAME NO. OF STUDENTS (SUMMER) NO. OF STUDENTS (WINTER) 1 Taj Coromandel, Chennai Taj West End, Bangalore Vivanta taj, Kochi 1-4 Taj Bengal, Kolkata 3-5 The Leela palace, Chennai 3-6 Crown Plaza, Gurgaon 2-7 Marriott, Jaipur 1-8 Vivanta by Taj, Dwarka 1-9 Aloft Hotel, Chennai 2-10 Arya Hotel, Gurgaon 2-11 ITC Kohinoor, Hyderabad 2-12 Radisson Blu, New Delhi Taj Krishna, Hyderabad Hyatt Regency, Lucknow 2-15 Trident Hotel, Mumbai 1-16 The Rain tree hotel, Chennai Taj Surya, Coimbatore 3-18 JW Marriott, Pune 3-19 Turya Hotel, Chennai 2-20 Taj Gateway, Kolkata The Park, New Delhi 1-22 Taj City Centre, Gurgaon 2-23 Vivanta by taj, Bangalore 2 -

32 SL. NO HOTEL NAME NO. OF STUDENTS (SUMMER) NO. OF STUDENTS (WINTER) 24 Grand Hyatt, Goa 1-25 Taj Mahal Palace, New Delhi 2-26 Westin, Kolkata Novatel Tech park,bangalore Hilton Hotel, Mumbai 1-29 Radisson Blu, Ranchi 1-30 The Marriott, Jaipur 2-31 Hotel Carlton, Kodaikanal 1-32 Taj club house, Chennai Hyatt Regency, Kolkata 3-34 Poovar Island Resort, Kerala 7-35 Taj Exotica, Goa 3-36 Park Hyatt, Chennai Hotel Grand mercury, Bangalore 1-38 VBT, Dwarka 1-39 Taj Madikeri, Coorg 1-40 Bravura Gold Resort, Meerut 1-41 Taj Surat 2-42 Taj Malabar, Cochin 1-43 Holiday Inn, New Delhi 1-44 Marriott, Cochin Radisson Blu, Chennai 3-46 Sheraton Grand,Bangalore Taj Gateway, Surat 2-48 JW Marriott, Kolkata Taj Gateway, Cochin 1-50 Trident Hotel, Cochin 1-51 Holiday Inn, Mumbai 1-52 ITC Grand Chola,Chennai JW Marriott, Mussorrie 1-54 The Westin, Pune 1-55 Taj Gateway,Cochin 3 -

33 SL. NO HOTEL NAME NO. OF STUDENTS (SUMMER) NO. OF STUDENTS (WINTER) 56 Accord Metrolian, Chennai The Chenssery Pavallion, Bangalore Radisson Blu, Hyderabad Novotel, Visakhapatnam Taj Gatewal, Chennai Taj Gateway, Calicut The Green Park hotel, Andhra Pradesh Taj Mahal Palace, Mumbai JW Marriott, Mumbai Vanyavilas, Rajasthan Westin Hyderabad, Mindspace Beach Rotana, Abu Dhabi Leela Palace, Bengaluru Westin, Gurgaon The Poshe, Kodaikanal The O Hotel, Pune The Taj Mahal, Delhi ITC, Windsor,Bangalore Fairmont, Jaipur Shangri-la Hotel, Bangalore Lalit, New Delhi IBIS, Cochin My Fortune, Chennai Lemon Tree,Hyderabad Vivanta by Taj,Coimbatore The Gateway Hotel by Taj, Kozhikode The Gateway Hotel by Taj, Chennai - 1 Total

34 II YEAR B.Sc. IN H&HA :: SPECIALISATION IN Food Production, SL. NO HOTEL NAME NO. OF STUDENTS (WINTER) 1 The Westin Velacherry, Chennai 6 2 Toscana, Bangalore 1 3 The Rain Tree, Chennai 3 4 Taj Gateway, Ooty 1 5 Courtyard Marriot, Chennai 2 6 ITC Grand Chola, Chennai 3 7 Taj Mahal Hotel, New Delhi 2 8 Courtyard by Marriott, Raipur 2 9 The Rain Tree,Chennai 1 10 Hyatt Regency, Lucknow 1 11 The Lalit great Eastern Hotel, Kolkata 1 12 Opedro, BKC,Mumbai 1 13 The Bombay canteen, Mumbai 1 14 The Leela Kovalam, Kerala 1 15 Marriot, Cochin 1 16 Taj Coromandel, Chennai 1 17 Holiday Inn, Chennai 1 TOTAL 29

35 II YEAR B.Sc. IN H&HA :: SPECIALISATON ACCOMMODATION OPERATION 2017/18 SL. NO HOTEL NAME NO. OF STUDENTS (WINTER) 1 Sri Annamalaiyar Residency, Vellore 1 2 Holiday Inn, Chennai 4 3 Leela Palace, Chennai 5 4 Empire Residency, Kerala 1 5 JW Marriot Pune 1 6 Turyaa Hotel, Chennai 1 7 Le Meridian, Mahabaleshwar, Maharashtra 5 8 Welcom Hotel, Chennai 1 9 Oak Wook Presidency, Bangalore 1 10 Denissions Hotels and Spa's, Hubballi 1 11 Royal Orchid Resort, Bangalore 1 12 Rain Tree, Chennai 3 13 The Park, Hyderabad 4 14 Gateway Hotel, Vishakhapatnam 1 TOTAL 30

36 III YEAR B.Sc. IN H&HA :: SPECIALISATION IN FOOD PRODUCTION :: SL. NO 1 2 HOTEL NAME Park Hyatt, Chennai Café Tonwo, Delhi NO. OF STUDENTS (WINTER) ITC Grand Chola, Chennai 1 4 Turyaa, Chennai 2 5 Kochi Marriot, Ernakulum 2 6 Taj Club house, Chennai 1 7 Courtyard by Marriot, M.P 1 8 Club Mahindra Coorg, Virajpet 1 9 Holiday Inn, Chennai 6 10 Crown Plaza, Pune 2 11 Pizza by the Bay, Mumbai 1 12 Grand Dhillon Bhilai, Chhattisgarh 1 13 AP Tourism Hill Resort, Araku 1 14 Toscano, Bangalore 1 15 Gateway Taj, Kolkata 1 16 Surissotel, Kolkata 1 17 Club Mahindra,Pondicherry 2 18 ITC Rajput Ana, Jaipur 1 19 Crown Plaza Rohini, Delhi 1 20 The Chancery, Bangalore 1 Total 30

37 III YEAR B.Sc. IN H&HA :: SPECIALIZATION IN ACCOMMODATION OPERATION SL. HOTEL NAME NO 1 Holiday Inn, Chennai 2 Hotel Regal, Bilaspur 3 Megapode Resort, Delanipur 4 Novotel & Ibis, Chennai 5 The Gateway By Taj, Kolkata 6 Radisson Blu plaza, New Delhi 7 C.P.Grand Hotel, Bihar 8 Park Plaza, Chandigarh 9 Hilton garden Inn, Trivandrum 10 Crown Plaza, Pune 11 Fortune Murali park, Vijayawada 12 Hotel Coastal Residency, Namakkal 13 NO. OF STUDENTS (WINTER) Taj Club house, Chennai 3 Total

38 SL. NO CRAFT COURSE IN FOOD PRODUCTION (TRAINING DETAILS) :: HOTEL NAME NO. OF STUDENTS (SUMMER) 1 Taj Flight Kitchen, Chennai 5 2 Feathers hotel, Chennai 2 3 Fortune Hotels, Chennai 4 4 Hyatt regency, Chennai 3 5 Poovar Island Resort, Kerala 7 6 GRT Hotels, Chennai 8 7 Cookeman, Chennai 6 8 Novatel Hotel, Chennai 2 9 Taj Club house, Chennai 3 10 Crocodile park, Chennai 1 11 ITC Hotel, Chennai 2 12 Dhanalakshmi hotels, Perambalur 1 13 Raintree Hotel, Chennai 1 14 Crowne Plaza, Chennai 5 TOTAL 50

39 DIPLOMA IN FOOD PRODUCTION (TRAINING DETAILS) :: SL. NO HOTEL NAME NO. OF STUDENTS (SUMMER) 1 Crowne Plaza, Chennai 5 2 GRT hotels, Chennai 9 3 ITC Grand Bharat, Guru gram 2 4 Marriott, Goa 2 5 Hyatt, Chennai 4 6 Accord Metropolitan, Chennai 3 7 LA Chateau, Pondicherry 3 8 Hotel Turyaa, Chennai 2 9 CGH Group of Hotels Earth, Pondicherry 4 10 ITC Grand Chola, Chennai 4 11 Accord, Chennai 3 12 Cookieman, Chennai 2 13 Novotel Ibis, Chennai 4 14 ITC Fortune, Vijayawada 1 15 Poovar Island Resort, Kerala 4 16 Feathers by radha regent, Chennai 2 17 Benjarong, Alwarpet, Chennai 1 18 Radisson Blu, Chennai 2 19 Trident Hotel, Chennai 1 20 Taj Madras Flight kitchen 2 21 Taj Club house, Chennai 3 22 Palm beach resort, kanchipuram 2 23 Fortune Murali Park, Vijayawada 1 TOTAL 66

40 SHORT DURATION COURSES / CUSTOMIZED TRAININGS CONDUCTED (LESS THAN 6 MONTHS) (a) ADHOC TRAINING PROGRAMME / SHORT TERM COURSE CONDUCTED BY THE INSTITUTE FOR UPDATE / REFRESH THE KNOWLEDGE OF THEIR COOKS / WAITERS OF AIR FORCE STATION, CHENNAI AND OTHER DEPARTMENTS DURING Date / Duration (1 week to 5 weeks) to to to to Name of the Organization sponsored / deputed Southern Railway, Chennai Air Force Station, Tambaram, Chennai Southern Railway, Chennai Southern Railway, Chennai Nature of the course conducted Short Term Training Programme on Housekeeping for coach clean of Southern Railway Adhoc Training Programme in Food Production Adhoc Training Programme in Food and Beverage Service Training Programme for Catering Inspectors and Master Cooks Short Term Training Programme on Housekeeping for coach cleaning of Southern Railay No. of trainees attended Course fee collected Rs ,330/ ,000/ ,000/ ,850/- (b) TRAINING PROGRAMMES UNDER CAPACITY BUILDING FOR SERVICE PROVIDERS OF MINISTRY OF TOURISM, GOVT. OF INDIA. Ministry of Tourism, Govt. of India is sponsoring the following training programmes under CBSP : 6 days Skill Testing and Certification Programme for professionals who are practicing their respective jobs as Cooks/Waiters etc. without a proper certification, are provided an opportunity to earn a certificate from the Ministry of Tourism, Govt. of India by attending 6 days orientation programme in the Institute where the candidate is provided with a meal and stipend of Rs.300/- per day or Rs.1800/- for 6 days to compensate wage loss. This programme is conducted from Monday to Saturday from 1 pm to 8 pm. 5 days orientation classes will be conducted and on the 6 th day skill testing will be done by external experts and certificate is given signed by Principal and Chairman/BOG. This recognition would help such experienced service providers in finding mobility with their trade. Hospitality Training Programme (Hunar Se Rozgaar) : Hospitality Training Programme in Food Production Bakery and Patisserie (8 weeks/48 working days) Food & Beverage Service and Housekeeping Utility (6 weeks/36 working days) is conducted for candidates with atleast a Pass in 8 th std. who are between the age of 18 and 28 years. This programme is conducted from Monday to Friday from 1 pm to 8 pm. While there is no course fee, students would be paid a stipend of Rs.2,000/- for Food Production / Bakery and Patisserie and Rs.1500/- for Food & Beverage Service / Housekeeping Utility Courses with a meal, uniform and kit. Upon attaining minimum 90% attendance and upon successful completion of the course, a test would be conducted at the end of the course and certificate is given signed by Head of Department &Principal. These candidates are trained to provide man power to the skilled level in the Hospitality Industry. The Institute assist the candidates in placement.

41 The Number of candidates trained under these programmeand actual passed out during are given below: S. No. Name of the course Cooks/ Food Production Waiters/ F&B Service House keeping Utility Bakery Front Office Accom. Total Actual Pass out 1 6-Days Skill testing & Certification Programme /7/6-Weeks Hospitality Training Programme HSRT Programme conducted at Star Classified Hotels TOTAL Programme wise funds received from Ministry of Tourism, Govt. of India for the year are given below:- S.No Total fund receivable Name of the course from MOT/GOI 6-Days Skill testing & Certification Programme 70,85, /07/06 -Weeks Hospitality Training Programme. 37,76, HSRT Programme conducted at Star Classified Hotels Remarks Total.. 1,08,61,411.00

42 Status of UCs programme-wise as on S. No Total Fund utilized Name of the course Rs. P. 6-Days Skill testing & Certification Programme 70,85, /7/6 -Weeks Hospitality Training Programme. 45,29, HSRT Programme conducted at Star Classified Hotels. 29,96, Status of Unspent balances Programme-wise as on S.No Name of the course Unspent balance available Rs. P. Balance Grant to be received from Govt. 6-Days Skill testing & Certification Programme 11/7/6 -Weeks Hospitality Training ,53, Programme. HSRT Programme conducted at Star Classified Hotels ,96, Total ,49,689.00

43 12. RESEARCH / CONSULTANCY / TRAINING: a) ADVISORIAL/CONSULTANCY UNDERTAKEN BY THE INSTITUTE. The following consultancy / advisorial services were rendered during by the Institute. Period/Da te Name of Organization Name of Staff Assigned/Nominated Nature of Consultancy rendered Charges levied Feb to Jan M/s.Chennai Petroleum Corporation Ltd.. Chennai 68. Mr.D.Elangovan, Sr,Lectr. Mr.N.Senthil Kumar Lecturer Prepared the Price Estimate and Recipes for the food items listed for their industrial canteen for awarding contract for 2 years from Feb to Jan Rs.40,000/- towards advisorial charges etc. (B) STAFF MEMBERS PRESENTED PAPERS S.NO. 1 NAME OF THE STAFF Mr.S.Rajamohan Principal Mr.J.Eugene TOPIC OF THE PAPER PRESENTED Paper presented on Risk Management in Hotel Industryat International Conference on Sustainable Globalizationat Kochi from 11 th to 13 th Jan (C) Staff members deputed /attended Seminars and workshops. S.No. Name of Staff Venue Date Details of Programme 1 Mr.J.Eugene, Lecturer Pondicherry & Paper presentation at Pondicherry University 2 All Teaching and Contract Chennai to Faculty Development Faculty Members Programme at IHM-Chennai 3 Mr.J.Eugene, Lecturer New Delhi to THIMS workshop at NCHM, Mr.C.S.Prakash, UDC Noida 4 Mr.M.Mathew Arockiaraj, Sr.Lec. Chennai FSSAI Workshop at MGR University 5 Mr.R.M.Perumal, Sr.Lecturer Chennai One day Seminar and Conference on Train the Trainer Programme 6 Mr.J.Eugene, Lecturer Chennai & National Seminar Programme on Fascinating Facets of 7 Mr.N.Senthil Kumar, Lecturer Hyderabad to Folklore at University of Madras Management Development Programme for Faculty member.visits for 12 days to Malaysia, Indonesia and Singapore 8 Mr.Soumyak Bhattacherjee Chennai to Hindi Typing training programme at Rajaji Bhavan 9 All Staff Members Chennai THIMS Workshop at IHM- Chennai 10 Mr.Jitendra Das, Lecturer Chennai & Conducted Short term training programme to Railway employees.

44 S.No. Name of Staff Venue Date Details of Programme 11 Mr.Mathew Arockiaraj, Sr.Lectr. Chennai to 5 days Workshop on Pradhan Mr.Jitendra Das, Lecturer Mandri Yojana Programme Title: Faculty Entrepreneurship 12 Dr.T.Ananthakrishnan, Sr.Lectr. Mr.Michael Santhosh, Lecturer Chennai Fostoc Food Safety training and Certificate Programme at GRT Grand Hotel 13 Mr.Michael Santhosh, Lecturer Chennai Fostoc Food Safety Training at 14 Mr.S.Rajamohan, Principal Mr.Jitendra Das, Lecturer Trichy 15 Mr.Mathew Arockiaraj, Sr.Lectr Mr.J.Eugene, Lecturer 16 Dr.Sharmila.C, Lectuerer Ahmedabad & Dr.T.Ananthakrishnan, Sr.Lectr Noida and Mr.Jitendra Das, Lecturer Pondicherry & Mr.Praveen Kumar Sharma, Asst.Lectr Goa GRT Grand Hotel Conference on Management of Tourism and Hospitality Sectors success strategies Collaborative Programme to days Workshop on Application of FSSAI in Hotel and Restaurant Sector at IHM- Ahmedabad 2 days National Conference Programme Research at NCHM, Noida International Tourism Research Colloquium at University of Pondicherry 3 days Workshop on Goan Cuisine and Sea Food held at IHM-Goa 20 Mrs.R.Parimala, HOD Vellore Staff Selection Committee Meeting at VIT, Vellore (d) Mr.S.Rajamohan, Principal also attended variousprogrammes during the year as detailed below: Sl. No. 1 Date and Particulars To attend the inspection of following private institutes of Hotel Management for Extension of affiliation. 1. Guru Nanak Institute of Hotel Management, Kolkata 2. Ranjitha Institute of Hotel Management, Bhubaneswar To attend the 278 th Board Meeting of TTDC, Chennai To attend the inspection for Classification / Reclassification of Hilton Hotel, Chennai. To attend the inspection for Classification / Reclassification of Hotel Ambassador Pallava, Chennai and To attend the inspection for Classification / Reclassification of Hotel Green Park, Chennai. To attend the meeting at Madurai with the members of the Travel Trade Mart.

45 Sl. No. Date Particulars To attend the Executive Committee Meeting of SIHMCT, Trichy at TTDC, Chennai. To attend the inspection for Classification / Reclassification of Hotel Theni International, Theni To attend the Examination Committee Meeting at NCHMCT, Noida To attend the 45 th Board of Governors Meeting of SIHMCT, Trichy at Secretariat, Chennai To attend the workshop regarding GST on Tourism Sector at New Delhi To attend the Tourism Review Meeting of South Zone Chaired by Secretary (T), Govt. of India and ADG(T) at Hyderabad. To attend the 51 st Executive Committee Meeting of SIHMCT, Thiruvananthapuram. To attend the inspection for Classification of Hotel Fortune Select Grand, Singaperumal Koil, Chennai. To attend the inspection for Classification of Hotel Crowne Plaza Chennai Adyar Park, Chennai To attend the inspection for Classification of Hotel Radha Rajalakshmi Hotels Pvt. Ltd., Chennai. To attend the inspection for Classification of Hotel Lee Aventure Ltd., Chennai. To attend the valedictory function of the National Seminar on Responsible Tourism -Global Frame work and Local Realities, organized by the Dept. of Tourism and Travel Management at Justice Basheer Ahmed Syed College for Women, Chennai To attend the NBA meeting at New Delhi To attend the Board of Studies Meeting at University of Madras, Chennai to To attend the vegetarian cuisine meeting to develop the curriculum specifically for vegetarian students at NCHMCT, Noida. To attend the Departmental Promotion Committee Meeting as a member nominated by Director, CSIR-CLRI to consider the career programme of Isolated category staff (Guest House Assistant) at Chennai. To attend the 52 nd FHRAI Annual Convention at Bengaluru on the Theme Hospitality 2025-The future is Now. To attend the Principal Conclave meeting to discuss about pending issues pertaining to this Institute at NCHMCT, Noida.

46 Sl. No. Date Particulars and and and To visit to All India Shri Shivaji Memorial Society s College of Hotel Management and Catering Technology, Pune to evaluate Bachelor of Hotel Management and Catering Technology Programme for grant of NBA Accreditation. To participate in a seminar organized at Trichy in connection with World Tourism Day Celebrations and a part of Tamil Nadu Travel Mart (TTM) preparation. To participate in a Mega Event at Pollachi, Coimbatore Dist. - showcasing Rural Tourism in Pollachi Village depicting Village Theme i.e. folk arts and culture including traditional village food cooking demonstration, village sports, handicrafts, customs and traditions etc. in connection with PARYATAN PARV To attend the inspection for classification of Hotel Gnanam, Thanjavur, Ideal River View Resort, Thanjavur, Breeze Residency, Trichy and Sangam Hotels, Trichy. To attend the evaluation process of essays at NCHMCT, Noida To attend EEAC Meeting at New Delhi To attend the 23 rd Board Meeting of the Pondicherry Institute of Hotel Management & Catering Technology at Puducherry. To visit Lakshadweep Islands along with Parliamentary Committee to discuss hospitality education issues in Tamil Nadu and about other states of South India including of Culinary Studies, Tirupati To attend the Examination Committee Meeting at NCHMCT, Noida and to To attend the 2-Days National Conference on Indian Food Heritage History, Evolution, Influences and Trends at Noida. To attend the inspection of the following Institutes at Punjab. 1. Desh Bhagat, IHM, Punjab 2. Chitkara School of Hospitality, Punjab 3. Chandigarh College of HM, Mohali to To attend the 2 nd Anniversary of South Tamil Nadu Association of Travel and Tourism at Madurai. Principal is the Guest of Honour. To attend the inspection of the following Hotels. 1. The Gateway Hotel, Nilgiris 2. The Residency Towers, Coimbatore 3. Le Meridien, Coimbatore

47 13. INNOVATIONS/GOOD PRACTICES 1. This Institute has achieved Second Place in the Ranking of Top Hotel Management Institutes of Super Excellence in the GHRDC Hotel Management Institutes survey The WEEK - Hansa Research Survey 2018 (March 2018 ) has Ranked IHM Chennai, the 5 th place among the Top 50 Hotel Management Institutes. 3. The Outlook Magazine (2018) has ranked IHM Chennai, the 3 rd among the top 10 Hotel Management Institutes in the survey The India Today (May 2018) has ranked IHM, Chennai, 7th among the top 10 colleges. 5 IHM Chennai has been rated Best and First in India and ranked 28 th place in the CEO World Magazine Global rankings The Best Hospitality and Hotel Management Schools Madura Travel awarded the Best Tourism Institution Award (Govt.) 7. Vigilance Awareness week was observed by taking pledge, displaying pledge in the Administrative office staff and organized Theme lunch at the Training Restaurant. 8. Blood donation camp was organized at our Institute and 250 donors voluntarily donated their precious blood for the public cause. 9. This year again we have had an Excellent Placement Record. We thank the Hospitality Industry and the allied service Industry for recruiting our students and an encouraging response of the Industry in overwhelmingly providing innumerable opportunities for our students. We salute the interview teams of various organizations who have spared their valuable time and put in tremendous efforts in short listing our students. 10. Awareness Programme of JEE 2017 and Career opportunities after pursuing Degree course through publicity by Posters, Banners and Pamphlets and vernacular medium and LCD presentation was given by Senior Lecturer in schools in and around Chennai in Dec. & Jan. and during examination outside exam centers. 11. During Hunar Se Rozagar (FP, F&BS& Bakery and Patisserie) and Skill Testing & Certification Programmes (cooks) under CBSP were continuously conducted and 1594 and 848 candidates trained respectively. 12. Outdoor caterings and consultancy services were undertaken. IMPORTANT DECISIONS AND DEVELOPMENTS: (a) Start of a new course :..Nil..

48 14. EVENTS AND ACTIVITIES: (a) STUDENTS ACTIVITIES : FOLLOWING STUDENTS ACTIVITIES AND OTHER ACTIVITIES HAVE BEEN TAKEN PLACE DURING THE ACADEMIC YEAR S.No. Date ACTIVITIES to JEE 2017 Coaching classes conducted for the aspiring candidates of 12th Std. to perform their best in the NCHM-JEE and to enable and council the students to take Hotel Management course as their career Annual Day was held at this Institute. Shri Apurva Varma, I.A.S Principal Secretary to Government of Tamilnadu, Department of Tourism as Chief Guest. Parents and students were attended the program and also Sparsh Magazine 2017 was released First May was celebrated as Thozhilalar Thinam to & World Environment day was celebrated with planting of tree samplings sponsored by the Forest Department, Govt. of India at IHM Chennai campus by staff and students Induction Programme for First year B.Sc, Diploma and Crafstmanship students was held at this Institute for Mrs.R.Parimala, HOD & Mr.J.Eugene, Lecturer incharge of Induction programme for I Year B.Sc in H&HA and Principal addressed to the students in the presence of General Managers from leading Five Star Hotels. Parents and students were attended the program. Mr.Gowri Shankar, Teaching Associate incharge of Diploma and Craftsmanship students. Mr.Cyril Menon Kappadath, Former Regional Manager-HR, ITC Grand Chola, Chennai conducted workshop at this Institute for the benefit of our students. Mrs.Sivagami Subbiah, Regional Cuisine Expert organized workshop for the benefit of our students Culinary Competition held by Chefs Guild of Lanka, Srilanka to Days Workshop on Personality Development conducted by Mr.Raman Kumar, Personality Development Consultant & given lecturer on Group Discussion with 3rd year B.Sc. Students. Mr.Somak Dutta, Learning Services ITC Grand Chola Chennai addressed the First year M.Sc. Students Fresher's Day wascelebrated for the First year M.Sc., First year B.Sc. Diploma & Craftsmanship course students. Mr.Somak Dutta, Learning Services ITC Grand Chola, Chennai addressed the students for Industrial Training winter batch 2017

49 S.No. Date ACTIVITIES to to & & In SICA Competitions 11 Students were participated at White Orchid Convention Centre, Herbal, Bangalore. Out of 11 students the following 5 students got the medals as furnished below:- 1.Farhaan -3rd year B.sc got Silver medal in appetizer 2.Niranjana-3rd year B.sc got Silver medal in appetizer 3.Aathraya-3rd year B.sc got Bronze medal in appetizer 4.Tarun - 3rd year B.sc got Gold medal in Chocolate sculpture 5.Akash - 3rd year B.sc got Silver medal in gum paste. Final year B.Sc. Students attended the Nero Linguistic training and campus success program by Brain groom Ltd, Chennai. Workshop on Accommodation Operation Management organized at the Institute. The following Hoteliers have conducted the Workshop for the benefit of the students Mr.Mustafa, Laundry Manager from Feathers hotel, Chennai Mr.Arul Karthik, Ex. House Keeper, The Somerset Greenways, Chennai Mr.Prakash Kumar, Revenue Manager, The Starwood Regional Office, India. 2 Days Workshop on Mexican Cuisine organised by Chef Sammya Majumder from the Rain Tree Hotel for the benefit of the students. 2 Days workshop on Kashmiri Cuisine and Awadhi Cuisine conducted by Chef Varun Mohan, Sous Chef, ITC Grand Chola for 2nd year B.Sc students. Mr.Prakash kumar, Revenue Manager, Star Woods Regional Office conducted the workshop on Revenue Management. Hindi & English Essay competition was conducted at this Institute to mark the Independent India. Fresher's Day for the First year M.Sc, First year B.Sc, Diploma & Craftsmanship course at this Institute Alumni meet was conducted by the 1992 batch students at this Institute to to Independence Day was celebrated at this Institute and Tricolor Flag was hoisted by our Principal in the presence of Staff and Students. 2 Days workshop on Japanese Cuisine conducted by Chef Rahul Srivastava, Sous Chef, The Park Hotel for B.Sc. Students. IHM-Trivandrum and IHM- Gwalior 3 rd year B.Sc. students trained at IHM Chennai for 5 days under Students Exchange Programme IHM Gwalior: Mr.Joseph Soy Mathew, Lecturer, Ms.Diksha Srivastava,Mr.Gaurav Sahu,Mr.Avanish Bhati, Mr.Arun Tyagi, Mr.Rahul Verma, Mr,Brajesh Dixit IHM-Trivandrum: Mr.Daivik Mishra, Lectr. Mr.Bharath.N.S., Mr.Akashnil, Mr.Fenu Benny, Ms.Heera Banu, Mr.Joshi Swagat, Mr.Vivek.V.

50 S.No. Date ACTIVITIES to to IHM Staff and Students have attended the Students Exchange Programme at IHM Trivandrum and IHM Gwalior. Presentation done by the Staff and students of IHM Chennai for Various Themes at IHM Trivandrum and IHM Gwalior by following 3 rd B.Sc students: IHM Trivandrum : Dr.T.Anathakrishnan, Sr.Lectr., Mr.Anirudh Kumar Reddy, Mr.Gautam Kumar, Mr.Gaurav Ganguly, Ms.Divya, Ms.Sreenidhi, Mr.Sanshepika Jha. IHM Gwalior : Mr.Chandan Kumar, Asst.Lectr., Mr.Yash Trivedi, Mr.Shreshta Gopalakrishnan Iyer, Ms.Varsha.S, Ms.Tina Lalwani, Mr.Yash Soneja, Ms.Sneha Workshop on Food and Beverage organized at our Institute at Training Restaurant for 2 nd year B.Sc Student 1.On : Mr.Prasanna Raj, from Bman Institute of Bartending, Chennai has conducted the Workshop on the topic of Career opportunity in professional Partending. 2.On : Mr. Prasanna Raj, from Bman Institute of Bartending, Chennai has conducted the Workshop on the topic of latest trends in preparation and service of cocktail. 3.On : Mr.S.Rajesh, from Freelancer Bartending, Chennai has conducted the Workshop on the topic of Flair Bartending and Mixology & to & Carving Demonstration in Fruit and Vegetable by Mr.E.Gajendran, Chief Carver, Sea Carving Institute, Chennai for the Craft and Diploma Students. SICA competition was held at Bangalore and got 2 gold and 1 bronze medalby our students. 1.Vignesh, 3rd Year B.Sc - Silver for Butter and Margarine Sculpture. 2.Akshay, 3rd Year B.sc - Bronze medal for Butter and Margarine Sculpture, 3.Mani, 3rd Year B.sc - Bronze medal for artistic pastry showpiece (chocolatesculpture) 4.Gugan, 3rd year - Bronze medal for chocolate sculpture 5.Bhaviya 3rd year B.sc - Gold Medal for Towel Art Onam celebrated at our Institute with traditional music, dance, art folk and Onam Sadhya on a banana leaf was served for 900 pax. Workshop on Nutrition and Food Science Theoretical was conducted forfirst years B.Sc at Audio Visual Room by the honorable guest faculty Mr.Surendra Kumar Sood from Hyderabad. Teachers Day celebration was organized by the Final year B.Sc students for the Principal, Staff. at this Institute. Chef Competition was conducted by Mc.Donalds. Nutrition Awareness Programme took the students march from Institute to Kanagam and Indira Nagar Railway Station carrying posters placards on importance of Nutrition food

51 S.No. Date ACTIVITIES & & to Fireless Cooking competition was conducted in view of the World Nutrition Awareness Programme for the Diploma in FoodProduction and Craft Food Production students. 1.Ms.Prateeksha.P, 2.Ms.Sri Bharathi, Dip. in Food Production - First prize. 1.Mr.Estihar Alam,2.Ms.Nishanthi Dip. In Food Production -Second prize Nutrition Week and Rally for public awareness with pamphlets organised by Diploma and Craft students Essay Competition was conducted for the students of this Institute to create awareness in Hindi Pakhwara Rally on "Poshak Aahar Desh Kaa Aadhar" Nutrition Awareness Campaign was conducted outside the college campus with 1st year B.Sc students under the guidance of Regional Director, Indiatourism, Chennai Chef Competition was conducted at this Institute 1.Ashutosh, 2. Aravindh, 3.Anirudh and Niranjana 3rd year B.sc student were selected. Celebrities joined for cleaning for Swachhatta Packwada Programme. 1.Mr.S.V.Sekhar(Ex.MLA), 2.Mr.Sarath Kumar(Ex. MLA) 3.Ex.Mayor of Chennai MR.Saidai Duraisamy4.Dr.Resul Pookutty, Oscar Award Winner. First day of Swachhta Pakhwada all Faculty staff members and students cleaned area at Besant Nagar Church, Chennai, Second day - Gandhi Mandapam, Chennai, Third day-near Modern Bakery, Chennai, Fourth day- outside the IHM campus, Chennai Fifth day - Mylapore Area. Sixth day - Voluntary Health Services, Chennai, Seventh day Dr.Dharmambal polytechnical Campus Back side service lane. Eighty day- Taramani police station. Nineth day- Elliots Beach, Besant Nagar, Tenth day - Board of Apprenticeship Training, Chennai, Eleventh day Gandhi Mandapam, Twelth day - Besant Nagar Bus stand, Thirteenth day- Dr.Dharmambal polytechnical Campus Back side service lane. Fourteenth day - Bureau of Indian Standard, Fifteenth day - inside the IHM,Chennai campus, and Sixteenth day- near Indira nagar Railway Station Arusuvai Book 3 rd Edition demonstration on: 1.First day Demonstrated by Chef Mr.Varun, from ITC Grand chola, 2. Second day Demonstrated by Chef Anand, from Hotel Turyaa, Chennai, 3.Third day Demonstrated by Chef Ashok, from Residency group hotel, Chennai, 4. Fourth day Demonstrated by Chef Virgil, 5. Fifth day Demonstrated by Chef Deva Kumar, from Hotel crown plaza at his Institute

52 S.No. Date ACTIVITIES Institute conducted competition in connection with Swachhta Pakhwada on the theme BEST FROM WASTE to create awareness oncovering waste. Second place (Jointly) - Ms.Monalisa Lakra, B.Sc. I Yr. First Place - Ms.Jayshree Rajput, B.Sc. I Yr. and Second place - Mr.Siva Raman S, Diploma in FP Winner (Jointly)- Ms.Srivarthini.S and Mr.Vishnu.R, Dip. in FP Conducted Carving Demonstration in Fruit and Vegetable by Mr.E.Gajendran Chief Carver, Sea Carving Institute, Chennai for the B.Sc. Students. Institute conducted Swachhta Pakhwada competition and First year B.Sc students were participated. Institute conducted Poster making on the Swachhta Pakhwada competition on the theme POSTER MAKING Second place won by Ms.Deshmukh Mrunal Madan, First year B.Sc..First Place won by Ms.Kasturi Dhar, First year B.Sc. and also Second Place (Jointly) won by Mr.Vigneshwaran.J, Diploma in FP, First Place won by Ms.Nivetha.S, Diploma in FP Quiz Competition conducted at this Institute for the World Tourism Day 1.Mr.Nihaal Raj, Prakash Paul, and Raghav Bhalerao - 1 year B.Sc Runner up in Quiz competition2.mr.ayan Sikder, Mr.Abhishek Bhattacharya,2nd year M.Sc Mr.Ankan Deb - 1 year M.SC Runner up in Quiz competition3.mr.aashutosh kumar, Mr.Anirudh kumar Reddy.M, Koundinya Ambarish Viswanathan, 3rd year B.Sc(Spl.FP) - Winner up in Quiz competition English & Hindi Essay Competition conducted at this Institute for the World tourism day was celebrated 1.Essay writing competition in English Mr.Shiv Kumar Bhattacharya, 3rd year B.Sc -Runner up 2.Ms.Sneha.T 3rd year B.Sc, 2nd Runner up in English Essay writing 3.Mr.Shruthi Sridhar, 2nd year B.Sc Winner up in English essay writing, 4.Mr.Mohd Danish, 1st year B.Sc 2nd Runner up in Hindi Essay writing 5.Mr.Sumit Kumar, 1st year B.Sc Runner up in Hindi Essay Writing, 6.Mr.Manohar Kumar, 1st year B.Sc Winner in Hindi Essay Writing Rangoli Competition was conducted and 15 teams were participated for the World Tourism Day celebration at this Institute: Second place (Jointly) -Ms.Sneha.T, Shreya.T, Shruthi Sridhar and Shivani, B.Sc.I & IIIYr.First Place - Ms.Mohana Priya S.R and Mohamed Fiyazuddin.K, M.Sc. II Yr. Extempore Competition conducted at this Institute for the World tourism day celebration, The following Winners are: 1.Ms.Suryavamshi Ishika Rao,1st year B.sc, 2.Mr.Subham Sharma,2nd year B.Sc, 3.Ms.Saranya Mohan 2nd year B.Sc 4.Ms.Maanaswini W,3rd year B.Sc On the occasion of World Tourism Award Ceremony held at Vigyan Bhavan, New Delhi,First Rank toppers students of this Institute were attended the ceremony with President of India

53 S.No. Date ACTIVITIES to to to to to to Conducted Carving Display and Demonstration in Fruit and Vegetable organized at our Institute by Mr.E.Gajendran Chief Carver, Sea Carving Institute, Chennai for Diploma and B.Sc Student Cocktail competition was presented by our students. The following students won the prizes: 1.Ms.Sneha.T, 3rd year B.Sc -First prize, 2.Mr.Rahul Chakraborthy, 3 rd year B.Sc -Second prize, 3.Mr.Gourav Ganguly, 3 rd yr. B.Sc -Third prize, 4.Mr.Rathish Karthik, 3rd year B.Sc - 4th prize, 5.Mr.Sukalpan Ghosh, 3rd year B.Sc - 5th prize World Tourism day celebration on the Theme Sustainable Tourism - A Tool for Development" held at our Institute lawn. IHM, Gwalior invites our students to participate in 3rd edition competition of decorative skills of Hospitality-Vaibhav The following students participated: 1.Mr.Aravindh.R, 3rd year B.Sc, 2.Ms.Varsha.S, 3rd year B.Sc 3.Mr.Roneet Dhiman, 3rd year B.Sc, 4.Mr.Tarun Sajan, 3rd year B.Sc. for which Ms.Varsha Sridhar won the gold medal in the Facility Planning competition 1st day Rally on "Paryatan Parv" Tourism was conducted under the guidance of our Regional Director Mr.Sreevats Sanjay at outside of college campus and around 250 students were participated the students were provided free T.Shirt for the same. Two Days Workshop on Wine Service conducted by Mr.Abhijeet Kumar, Manager from the Raintree Hotel, Chennai organised at this Institute. "Nukkat Natak" in English and Tamil were performed by the staff and students at Elliot Beach in connection with Paryatan Parv. "Dekho Apna Desh" various competitions were conduction at Stella Marrys College, Chennai and the following student were participated: 1.First prize - Ms.Shresth Iyer, 3rd year B.sc for Travel Writing, 2.Third prize - Mr.Anish Reddy, 3rd year B.sc for Travel Writing, 3.Second prize - Mr.Praveen.R, 3rd year B.sc for Brochure Making, 4.Second prize - Uma Shankar, 3rd year B.Sc for Mono Acting, 5.2nd prize - Mr.Rishika, 2nd year B.Sc for Mono Acting, 6.2nd prize - Ms.Diya.M, 3rd year B.sc for Destination Marketing, 7.3rd prize - Prathmesh Joshi,3rd year B.sc for Creative writing Workshop on World Bread and Bread Arts organized at our Institute in Bakery Department conducted by Mr.V.Govindraj, From ITC Grand Chola, Chennai. Awareness / Sensitization programmeabout "Athithi Devo Bhava" as part of Pariyatan Parv was organised in and around Adyar by the Second year B.Sc students.

54 S.No. Date ACTIVITIES Cake Decorating Competition - "Craft a Cake" conducted at this Institute. Participated colleges 1.IHM,chennai, 2.Asan memorial College of Arts & Science, Chennai,3.SRM,Chennai, 4. SIHM, Trichy, 5.Empee Institute, Chennai Winners:-IHM, Chennai 1.Ms.Samhetha N S, M.sc 1st year 2.Mr.Jagadeesh A S, M.sc 1st year, 3.Mr.Santha Prabu.T, B.Sc 3rd year First Runner Up:- SRM, Chennai- 1.Mr.Arun Kumar E, B.sc 2.Mr.Aravinth K, B.sc, 3.Mr.Anish.B, B.sc Second Runner up:-ihm,chennai-1.mr.akshay kumar.s, 2.Mr.Sudharsan.S,3.Mr.Manikandan.M, 3rd year B.sc Special Appreciation for theme OSP Mr.Nawaz sheriff,mr.kokila.m, Mr.Yogesh C, B.Sc Special Appreciation for design Asan Memorial college of Arts & science, Chennai 1.Mr.D.Rajesh Kumar, 2.Mr.G.Pavithran,3.S.Heera, B.Sc Student Paryatan Parv - Issue of Trash Bags to tourist at Besant Nagar Beach with the IHM,Chennai Student and Staff As part of Paryatan Parv Students and Principal of IHM, Chennai were participated in the inauguration of B2B Mart organised by Tamilnadu Travel Trade Mart at Chennai Trade, Chennai. Stake holders from 34 different countries, various Hotels, Tour Operators, Travel Agents were participated. To assist the event students from IHM, Chennai were deputed as escorts to assist the foreign guests in various other operations of the event. 1.Paryatan Parv -"Marathon" organised by 1st year B.Sc Students and Staff from Madhya Kailash to Tidel Park, 2. Students were participated in Tamilnadu Travel Mart, Chennai Mr.Sreevats Sanjay, Regional director and Mr.Elangovan, Sr.Lecturer from this Institute conducted the Paryatan parv with 1st year B.Sc Students. IHM, Chennai in collaboration with India Tourism Chennai and arrangements made by Joint Secretary, Ministry of Tourism, Govt. of India a workshop on Rural tourism was organized in IHM chennai under Paryatan Parv Three Guest speakers from KITTS Trivandrum Director Dr.Rajshree Ajit, Mr.Vishal EX IIT, Madras and from Mr.Govan Dhan Eco Village, Mumbai and MTC from Tirupathi and our Principal were presented at this Institute "Paryatan parv" organised by 1st year students and staff at Mahabalipuram

55 S.No. Date ACTIVITIES Quiz programme conducted at this Institute and 3rd year Specialization Students were participated on the theme "Incredible India". Perinba christ Nursery & Primary School children given awareness on "Food for Healthy Heroes" in connection with International Chefs Day 2017 competition organized by SRM and our students won 1st Prize in Italian Cuisine Cooking competition by Mr.Varun Chakravorty and Mr.Anirudh Reddy student of IHM,Chennai Workshop on Stain Removal 2017 was organized at our Institute by Mr.Mustafa Laundry manager, from The Feathers Hotel, Chennai Concluding the day celebrations of paryatan Parv 2017, the IHM, Chennai has organized a workshop on Rural Tourism inviting traditional cooks to prepare Andhra Menu and setting up the restaurant matching the theme. Guest speakers from Hotels and Hospitality industry were invited and presentations on Rural Tourism were made for 3rd year Students and Andhra theme lunch was prepared by 2nd years B.Sc students. Ms.Prabha Bajaj, Chennai demonstrated on the topic "Flower Arrangement 2017" at our Institute for 2nd year B.Sc Students "Rashtrya Ekta Diwas" Pledge in Hindi & English was taken by the staff to commomrate the Birth Anniversary of Shri.Sardar Vallabai Patel Birthday. All the staff members took the Oath and signed the declaration. This Institute has been ranked Best and First in India and ranked 34 th place in the CEO World Magazine Global rankings-the Best Hospitality & hotel Management Schools Fruit mixing ceremony for Christmas cake 2017 was organised. Shri Apurva Varma, I.A.S Chairman, Principal Secretary to Government of Tamilnadu, and Regional Director of Mr.Sanjay Sreevats, Regional Director/ India Tourism, Government of India and Shri.S.Rajamohan, Principal of IHM Chennai, Hoteliers, Staff and students were participated. Arusuvai book was released by Shri Apurva Varma, I.A.S Chairman, Principal Secretary to Government of Tamilnadu, in the presence of Mr.Sanjay Sreevats, Regional Director, Indiatourism, Hoteliers, Staff and Students. The Birth Anniversary of Dr.B.R.Ambedkar was celebrated as Constitution Day and pledge was taken by staff. Mr.Michael Santhosh, Lect along with young skal members of our Institute attended Lunch with Legends at Raintree hotel. Catering service was undertaken for 1000 covers at Raj Bhavan in the occasion of Pongal Festival organized by the Governor of Tamilnadu Cocktail competition was organised by our students and the following students won the prizes. 1.Ms.Sneha.T, 3rd year B.Sc - 1st prize, 2.Mr.Rahul Chakraborthy, B.Sc - 2nd prize, 3.Mr.Gourav Ganguly, B.Sc - 3rd prize,4.mr.rathish Karthik, 3rd year B.Sc- 4th prize, 5.Mr.Sukalpan Ghosh, 3rd year B.Sc -5th prize

56 S.No. Date ACTIVITIES & and Pongal Peruvizha function was celebrated at IHM, Chennai. Staff and students were participated. Workshop on Security Exchange Board of India was organised to create awareness about handling financial savings, investments and returns for the staff and students. Two days workshop on Accomodation Management conducted by Mr.Nagarajan and Mr.Sriharan.T at this Institute for the B.Sc Student. Demonstration on Pastries, Icing and Cake decoration by expert Chef Saravan fromgrivis for 3 rd year B.Sc students. Republic day was celebrated at this Institute Lawns with Students and staff.prinicpal hoisted the National Flag and cultural programme ware organised. IHM,Chennai got Award by Ministry of Tourism as Best IHM in India practicing swatchh bharat abhiyan. Guest lecture was deliver about Internship in Pax Mauritius Ltd by Mr.Charan kamal Singh Parmar, Director, for the 3rd year Students and to and Young Skal Meet was held at this Institute HOD's from various hotels, our Staff Mr.Eugene.J, Lect and skal members from other Institute were participated. Mr.Karl chef, demonstrated of Italian cuisine for the final year students in our Institute from Sunrice, Singapore Two days Workshop on "Current Trends in Cake Decoration 2018" being organized at our Institute conducted by Chef Mr.Saravanan, from the Rich's Gravis all the students and faculty members are attending the workshop. Alumni & Pensioner's meet was conducted at this Institute for the retired staff and Alumni of the Institute. Kalakriti Sangamam 2018 "An Epitome of arts & Skill Inter college competition events were organised by this Institute. Panel Discussion, Various competition events were conducted for 3 days 17 teams participated from this Institute and other IHM s Organised Panel Discussion for faculty and Hoteliers as part of KalakritiSangamam Panel Topic:Causes for High attrition in Hotels(FN), Industrial Training: Challenges, Prospects and the way forward(an) "Carving demonstration" by Mr.E.Gajendran, Chief carver from Sea Carving Institute, Chennai on the occasion of Kalakriti Sangamam 2018 was organized by our Institute Two days "Chocolate workshop 2018 was organized at this Institute for our B.Sc students at Bakery department conducted by Chef Shivakumar, Culinary Artist.All the students and faculty members were attended the workshop.

57 S.No. Date ACTIVITIES to to & to Workshop on Italian demonstration by chef Wayne was organised for the student Home made pastas demonstration at ATK Specialization kitchen Workshop on Italian breads and desserts by chef Karthik, Park Hotel was organised for the students of 3 rd year B.Sc. specialization. Workshop on Italian food antipasto and main course demo by the Chef Tamoghna chakraborty from Rain tree hotel, for the students of Kitchens Specialisation 3 rd year B.Sc "Carving demonstration" by Mr.E.Gajendran, Chief carver from Sea Carving Institute, Chennai on the occasion of Food Festival organized for the 3rd year B.Sc Students. Food Festival "Aab-O-Dana" was conducted at this Institute by the final year B.Sc students. It was a grand success through the sponsorship from 40 companies and a total revenue of Rs.8,00,000/- was generated through the event Special Food was catered to the meeting of the IAS/IPS officers organized by the Govt.of Tamilnadu. Sports week - various tournaments matches were conducted at this Institute International Women s day was celebrated at thisinstitute andhonored our ladies staff with momentos and served special lunch. Micro Small and Media Enterprises (MSME) development Institute, Ministry of MSME, Govt of India, Chennai organized the National level vendor Development Programme-Cum-Industrial Exhibition in "Food Processing &Service Enterprises Expo" at MSME - DI premises, Chennai our students were participated in the exhibition Japanese cuisine Demonstration was organised for the 3 rd year B.Sc students at the specialization kitchen. 4 Days workshop on Ethics, Values & Professionalism for the 3 rd year B.Sc was conducted by Col.K.C.Menon, Former Regional Manager HR, ITC Grand Chola, Chennai Adhoc Training programme for housekeeping in coaches to the Railway personnels was conducted at this Institute Best Chef Female award Ceremony was organised by Madura Travels and award given by Mr.Sanjay Srivastava, Regional Director India Tourism GOI to Ms.Parimala, HOD and Our Institute also received Best Institute Tourism in Govt. Sector at Kamaraj Arangam, Chennai Annual Group photo session was conducted at this Institute Poster designing competition on the theme "Importance of Blood Donation on was organizedat this Institute. M.Sc 2nd years Farewell day was celebrated at this Institute at New Restaurant Red Cross Blood donation camp was conducted in the Institute from 9.30 a.m. at Hall V. Staff and students donated their blood(251 units)

58 a. Sports: Sports and cultural activities are integral part of our Institute. During the year Institute has organized inter class football, volley ball, throw ball, table tennis competitions wherein the students have showed their sporting skills. b. Mediclaim:Vidyarthi Mediclaim for StudentsPolicy was introduced from to provide Health and Personal Accident cover to the students and continued for the welfare of the students. This policy covers Hospitalization expenses and Personal Accident of the students. Number of students were benefited. c. Outdoor Catering Services : Students have been deputed to various hotels, Air Force Station, Tambaram for rendering assistance etc. in their catering and other programmes on nominal charges. d. Students have been deputed to participate in different competitions conducted by Privatecatering colleges and have won prizes.

59 (f) GUEST LECTURES ARRANGED BY THE INSTITUTE TO THE FINAL YEARS DURING S.No Name of the topic Lecture given by Date Duration 1. Trends in Global Hospitality Sri. Mahindran Hours Industry Manager Asia Pacific Swiss Education Group, 2. Linking with Specialized organizations: The case of SKAL Worldwide 3. Entrepreneurship Developmentand Opportunities Singapore Mr. Venkat Reddy General Manager Ambassador Pallava, Chennai Sri. M.S. SUBRAMANIAN Ex DGM National Small Industries Corporation, Chennai 4. Life Enriching Life Skills Sri. VIKRAM DHANASEKAR Managing Director DJ s Ensomneacks. Chennai 5. Neuro Linguistics training and campus success program M/S. Braingroom India Pvt Ltd, Chennai Hours Hours Hours Hours 6. Staffing solutions in Hotel Industry 7. Cost controls in Food & Beverage 8. Learning Apps for the Millennial Learners in Hospitality Industry 9. Sale Agreement and Capturing New Market Segments 10. Logistics Supply in the Food retail industry 11. Identifying Strengths and weaknesses for self progress 12. Safety and Security for the employees an exploration 13. Impressive Self Introduction the key for success 14. Strategies in Pricing Room rates Mr. Sethumadhavan R HR Manager Ibis Chennai City Centre, Chennai Mr. S. Selvan Samuel Raj Asst Food & beverage Manager Ambica Empire, Chennai Mr. Sourish Bishnu Jana L & D Manager Novotel, Chennai Mr. S R Yaswanth Kumar Sales Manager Choice Hotels, Chennai Mr. Vijay Sriram Regional Manager HR Sapphire Foods, Chennai Mr. P.V Sathiyamoorthy Training Manager Hotel Savera, Chennai Mr. Aniruddha Dev Bhanjo Sr. Manager HR MGM Beach Resorts, Chennai Mr. Saravanakumar S HR Manager Somerset Greenways, Chennai Mr. Gopalakrishnan Front Office Manager Aloft Hotel, Chennai Hours Hours Hours Hours Hours Hours Hours Hours Hours

60 S.No Name of the topic Lecture given by Date Duration 15. Listening skills and its manifold outcomes Mr. Vinod G K L & D Manager Hours 16. Housekeeping concepts for the challenging customer satisfaction 17. Pizza making and supply chain in Pizza business Taj Club House, Chennai Mr. Srinivasa Rao Asst manager Refresh Aloft Hotel, Chennai Mr. Mohammed Moinuddin Deputy Manager Training Domino s Pizza, Chennai 18. Sales skills for the beginners Mr. Karthik J Director of Sales Hotel Aloft, Chennai 19. Inventory Management in Retail stores 20. Negotiation skills and its vitality in Hotel Industry 21. Guest preferences in Food and Beverage and creating wow experiences 22. Culinary skills in Luxury cruise liners 23. Fine dining business and trends 24. Handling group business and fixing CVGR 25. Eco-Tourism in India an entrepreneurial perspective 26. Psychological quotient in Sales the challenges and chances 27. AIDS awareness and rehabilitation 28. Newer concepts in Bakery and Pastry arts Mr. Mithun Natraj Area Manager South Bestseller, Mumbai Mr. Prabhu Kumar Asst Sales Manager Hotel Turyaa, Chennai Ms. Prashasti Balsavar Asst Restaurant Manager Ibis SIPCOT, Chennai Mr. Manikandan Regional GM South Indus Hospitality, Chennai Mr. Vishant Vibhaker Director Mokiki Foods Pvt Ltd, Chennai Mr. Rajesh Gupta Sales Manager Westin Hotel, Chennai Mr. J K Jhala Director Transline Tours and Travels Vadodara Mr. Shrii Venkatesh Sales Executive My Fortune, Chennai Mr. Saif Ul Hadi Communication and Fundraising specialist, New Delhi Mr. Sunder Gurusamy Chief Executive Gingerbread, Chennai 29. Molecular Gastronomy Mr. Sammya Majumder Executive Sous Chef Raintree, Chennai Hours Hours Hours Hours Hours Hours Hours Hours Hours Hours Hours Hours Hours Hours

61 S.No Name of the topic Lecture given by Date Duration 30. Online Travel Agents the compelling agents for hotel s profit 31. Total Quality Management in Hospitality Education 32. Banquet Styles and Operations Ms. Sohini Sengupta HR Business Partner SITA Travels, Gurgaon Mr. Tim Rudling Regional Manager Asia Swiss Education Group, Singapore Mr. Ramprasad Manager F & B Somerset Greenways, Chennai Hours Hours Hours Sl. No. 1 ODC CONDUCTED LIST Date Company Name Purpose Venue Pax 06 to M/s. Baasu Consultants Pvt. Ltd Mr. R. Kumar Australian Skill Assessment Engagement Function At Institute Venue Hiring Charges At Institute Lunch/ Dinner 18 Lunch Amount Rs. 1,17,553/- 300 Dinner 1,05,000/ Mr. S. Rajamohan Venue Hiring Charges 31,000/ M/s. Sengu Paal Venue Hiring Charges 75,000/ to M/s. Baasu Consultants Pvt.Ltd. Mr. Rajesh Gopalakrishnan M/s. R. Shanthy Rajasekhar Catering Services, Chennai M/s. Indian Oil Bhavan M/s. Rotary Club of Chennai Mr. Catherine Patrick to M/s. Unilever Food Solutions, Chennai M/s. Modern Food Enterprises Pvt. Ltd., Chennai TTDC, Chennai M/s. Whizkid Travels Pvt. Ltd. Venue Hiring and Ingredients Charges 77,528/- Reunion Meeting of Alumni s Birthday Function Rotary Event 2017 Wedding Function Kitchen Training Session Meeting Collectors Meeting Kitchen Training Session At Institute At Institute 70 Lunch 14,000/- 150 Dinner 77,500/- Venue Hiring Charges 76,700/- At Institute At Institute At Institute At Institute 60 Lunch Venue Hiring and Ingredients charges 77,080/- 400 Dinner 2,60,000/- 20 Lunch Venue Hiring and Ingredients Charges 38,500/- 30 Snacks 4,500/- Outdoor 220 Lunch 5,61,000/- At Institute 20 Lunch 28,500/-

62 THEME LUNCH DONE BY B.Sc. STUDENTS DURING PRACTICAL ( ) Sl. No Date Activity Remarks Theme Lunch HYDERABAD CUISINE Theme Lunch PUNJABI CUISINE Theme Lunch CHETTINADU CUISINE Theme Lunch KERALA CUISINE Theme Lunch FRENCH CUISINE Theme Lunch SPANISH CUISINE Theme Lunch CHINESE CUISINE Theme Lunch ITALIAN CUISINE Theme Lunch MEXICAN CUISINE Theme Lunch DIWALI THEME LUNCH Theme Lunch THEME LUNCH PROMOTING TAMILNADU TOURISM ENCHANTING TAMIL NADU- CHERA, CHOLA, PANDYA AND PALLAVA DYNASTIES OF TAMILNADU Theme Lunch PARYATAN PARV-"NAZRANA THEME LUNCH Theme Lunch VALENTINE'S DAY THEME LUNCH Theme Lunch SPANISH LUNCH THEME Theme Lunch CHINESE THEME

63 15. MEASURES TAKEN/SYSTEM IN PLACE TO PREVENT RAGGING As per instructions of Ministry of Tourism, Govt. of India and State Govt. orders, the institute has taken following measures to prevent ragging and maintain discipline in and around the campus: 1. A Committee has been formed comprising of faculty members and senior students to maintain utmost vigil in preventing the incidents of ragging/harassment/eve teasing etc. 2. Circular/Notices have been issued/put up on the notice board and sent to parents to advice their wards not to indulge in any form of ragging to avoid unpleasant disciplinary action. 3. Undertaking from all the students have been taken that they will not indulge in any form of ragging. 4. News papers cuttings pertains to various anti-ragging write ups, govt. instructions etc. have been displayed in the Notice Board regularly for information of the students. 5. Periodical counseling sessions have been conducted by staff members on the evils of ragging. 6. Local Police have been requested to be on rounds in and around the campus to avoid any form of ragging. 7. Two faculty members in the boys hostel and 2 faculty members in the girls hostel have been placed in addition to Warden to prevent ragging in hostels. 16. (A) UTILISATIONOF CENTRAL ASSISTANCE (as on 31 st March,2018)..NIL..

64 16(B) STATUS RELATING TO COURT CASES : S.NO. Case/Petition No. and Date 1 O.A.No.310/00431/ O.A.No.310/00461/ 2016 Court/Bench Case filed by Brief Particulars of case CAT High Court of Chennai CAT, High Court of Chennai MR.C.S.PRAKASH,U.D.C Regarding Fixation of pay under MACP on Promotional Hierarchy MR.T.RAVI,U.D.C. Regarding Fixation of Pay under MACP on Promotional Hierarchy Current Position The above cases are under progress and our counsel will appear as and when coming up for hearing. 17. IMPLEMENTATION OF RIGHT TO INFORMATION ACT 2005 Right to Information Act 2005 was implemented at this Institute as per the direction of Govt. of India. a) Public Information Officers: 1. ShriS.Rajamohan, Principal.. Appellate Authority 2. ShriM.S.Dinakar, O.S... Central Public Information Officer. b) No. of application received during No. of application disposed.. 23 c) Registration fee etc. including the cost of documents collected.. Rs.10/- The particulars of the Institute according to Section-4 of RTI Act 2005 have been placed in the Institute s website. 18. STATUS OF IAW., M.O.T. / ACCOUNTANT GENERAL AUDIT PARAS PERTAINING TO FINANCIAL YEAR NIL

65 19. PROGRESSIVE USE OF HINDI: The following staff members were deputed for Hindi training during S.No. Name of Staff Course Period 1 Mrs.G.SARANYA, LDC PRABODH TO Mrs.M.KOMALAVALLI, LDC PRABODH TO MRS.K.SRIDEVI, LDC PRAVEEN TO MR.MICHAEL SANTHOSH, LECTURER PRAVEEN TO MRS.S.GEETHA, LDC PRAGYA TO MRS.M.SELVI, LDC PRAGYA TO OTHER INFORMATIONS: (1) (a)scholarships AND AWARDS AVAILABLE TO THE STUDENTS: The following Scholarships are granted to the students of this Institute by Ministry of Social Justice and Empowerment, New Delhi under Central Sector Scholarship scheme of Top Class Education for Scheduled Caste students for the year S.No. Course Name of the Student Amount of scholarship Rs. 1 Third year B.Sc Mr.Alakesh Talukdar 1,16, Third year B.Sc Mr.Anand Mohan Prasad 89, Third year B.Sc Mr.Sunny Deol 1,16, Third year B.Sc Mr.Madiri Shyam Kumar 1,16, Third year B.Sc Mr.Deepak Kumar 1,16, Third year B.Sc Mr.Sunil Kumar 1,16, First year B.Sc Mr.Telagatoti Rajkamal 1,07, (b) The following Scholarships are granted to the students of this Institute by Govt. of Tamil Nadu, other State Governments and Govt. of India Adi-Dravidar and Tribal Welfare Scholarships The SC/ST students of various courses are granted government Scholarships as per eligibility rules by the Department of Adi-Dravidar and Tribal Welfare, Govt. of Tamil Nadu and also by the respective State to which the students belong to37eligible students of various courses have availed the scholarship during the year from Govt. of Tamil Nadu, and 11 students availed SC/ST scholarships from other states.

66 (c) Merit-cum-Means scholarship. Institute sanctioned Merit-cum-Means scholarship to the following students in the year S.No. Course Name of the Student Amount of scholarship Rs. 1 THENPONDIAN E A.T.LOGANATHAN SIVA PRAKASH R D. DHARANI MATHI First year B.Sc. KAVIN M SUMIT KUMAR MOHD DANISH RUTHRA VISHNU VARTHAAN JITHESHWAR U.K AKILAN S SANCHARI DAS PRAKASH KUMAR RISHABH KRISHNA ABHIMANYU KUMAR KUMAR SHIVAM KUMAR CHANDAN ABHISHEK KUMAR OLIVIA UMDOR PUSPENDER Second year B.Sc GANESH SHANKAR SUSHIL KUMAR CHAUDHARY HIMANSHU SINGH JYOTISH KUMAR SUBRAMANI T BIKKU KUMAR SUDHAKARSOUNDAR S DIVYANSH KUMAR DEVANAND MANIKANDAN M SREEJITH S VIGNESH E Final year B.Sc. SIDHAARTH G MOHAMMED FARHAAN MADHUPRASATH B SRIDHAR S HARI RAM V.R.S ANKITA PODDAR

67 (d) The Institute has secured the following Awards from the Hotel Industry / Bakery Industry / Philanthropic Public etc: PadmasreeP.Ananda Rau Memorial Award South India Hotels & Restaurants Association has donated Rs.1,00, (Rupees one lakh only) as PadmasreeP.Ananda Rau Memorial Endowment. This amount has been put in fixed deposit. From the interest earned on this deposit the amount is awarded as prize amount to meritorious students of Degree (I, II and III Year), PGD in AOM/PGD-DHFS/DFP/DB&C/Craft FP/Craft F&BS. This year s award goes to the following students: S.No Course Name of the Student Marks in NCExam Rank Amount of award 1 Second year M.Sc. in HA Ms.Honey Krishnan 565/800 First 2,000/- Ms.Pooja Solanki 563/800 Second 1,500/- 2 First year M.Sc. in HA Mr.Ritwik Patnaik 598/800 First 2,000/- Ms.Monica Mangaraj 592/800 Second 1,500/- 3 Third year B.Sc.in H&HA Mr.Aadhar Mehta 1871/2050 First 2,000/- (Generic Batch) Ms.Anusree.B.S. 1832/2050 Second 1,500/- 4 Third year B.Sc.in H&HA Ms.Banikorlin Kharlyngdoh 1506/1700 First 2,000/- (Food Production Spl.) Mr.Rohan Bimal Kumar 1412/1700 Second 1,500/- 5 Third year B.Sc.in H&HA Ms.Lopamudra Dutta 1442/1700 First 2,000/- (Accommodation Mangt. Spl.) Ms.Ayushi Rai 1435/1700 Second 1,500/- 7 Second year B.Sc.in H&HA Ms.Kajal T Raisinghani 1132/1250 First 2,000/- (Generic Batch) Mr.Sagar Haldar 1115/1250 Second 1,500/- 8 Second year B.Sc.in H&HA Mr.Varun Chakravorty 696/850 First 2,000/- (Food Production Spl.) Mr.Mohana Vigneshwar.S 695/850 Second 1,500/- 9 Second year B.Sc.in H&HA Mr.Shikhar Shukla 719/850 First 2,000/- (Accommodation Mangt. Spl.) Ms.Megha 688/850 Second 1,500/- 10 First year B.Sc in H&HA Ms.Varsha Kumari 1981/2200 First 2,000/- Ms.Daya Shivani.S 1914/2200 Second 1,500/- 11 Diploma in Food Production Ms.Charumathy.D 555/700 First 2,000/- Mr.Suresh 533/700 Second 1,500/- 12 Craft Food Production Mr.Jeetendra K Jagathap 756/850 First 2,000/- Mr.Karthik Prabhu.S 749/850 Second 1,500/- (II) Everest Masala Company have awarded Cash, Rolling Tophy, Certificates, Chef Cap, Apron and Everest Posters for the best students in Food Production for B.Sc.Degree course examination held in April S.No. Name of the Students Marks in NC Course of study in Cash Exam Award 1 Ms.Daya Shivani.S 360/400 First yr.b.sc 2, Ms.Rishika Suman 360/400 First yr. B.Sc 2, Ms.Varsha.S 183/200 Second yrb.sc 3, Ms.Anusree.B.S. 369/400 Third yr.b.sc 4, (2) VISIT OF VIPS

68 Number of Officials of Overseas Universities had visited the Institute for presentation of higher studies available at their Universities. (3)RAISING ADDITIONAL RESOURCES DURING THE YEAR : S.No. Details. 1 By way of conduct of Adhoc Training Programmes for the cooks/waiters and others deputed by Air Force Station, Tambaram; SERC, Chennai. By way of conducting DOEACC Examinations (Hall charges etc) 2 3 By way of letting the premises for conduct of various examinations etc. for outside agencies viz. IGCAR, Matscience and others Amount Rs. 2,47, , ,95, By way of undertaking Outdoor catering Programmes/Advisorial charges 16,47, (4)OUT CATERING PROGRAMMES AND STUDENTS TRAINING Govt. Departments, other public private organizations approach the Institute to take up outcatering for their official functions and the same is undertaken as it provides training and avenues to earnadditional revenues. (5)PRINCIPAL / INSTITUTE IS A MEMBER OF THE FOLLOWING ASSOCIATIONS/ INSTITUTIONS Institutional Memberships: 1. Federation of Hotels & Restaurants Association of India, New Delhi. 2. South India Hotels & Restaurants Association, Chennai. 3. Chennai Hotels Association, Chennai 4. Hotels & Restaurants Approval Classification Committee, GOI. 5. Tamil Nadu Tourism Development Corporation, Chennai. 6. State Institute of Hotel Management & Catering Technology, Trichirapalli.. 7. ScienceCity, Chennai Skal International 9. Institute of Hotel Management & Technology, Trivandrum. 10. Mentor for two IHMs at Tirupathi and Medak 11. Member, National Board of Accreditation for Hotel Management, Govt. of India. (6)Activities of IHM-Chennai Alumni Association IHM Chennai Alumni Association have actively participated in the institute activities by way of sponsorship of events/donating amount/giving guest lectures to our students etc.

69 CONCLUSION : We wish to place on record our very special thanks to the Secretary, Ministry of Tourism, Govt. of India, Addl. Secretary/Tourism, Ministry of Tourism, Govt. of India JS & FA, Ministry of Tourism, Govt. of India, Additional Director General, Dept. of Tourism, Govt. of India, Financial Controller, Ministry of Civil Aviation, Govt. of India. and senior officials of the Ministry of Tourism for their valuable guidance, timely sanctions and counsel. Their efforts has helped in the growth of the Institute till date. We are thankful to all the members of the Board of Governors and the Executive Committee of this Institute individually for their guidance, advice and cooperation extended for the development and proper functioning of the Institute. We thank the Senior officials of the Ministry of Tourism, Govt. of India whose constant source of motivation and support has helped us a longway in achieving our objectives. We are grateful to the officials of National Council for Hotel Management & Catering Technology, Noida for their co-operation. We are thankful to the SIHRA, FHRAI and professionals of hospitality industry for their constant source of guidance and motivation. Last but not the least, we are thankful to all the staff members and the students of the Institute for extending their cooperation and support in all activities of this Institute. Mr.S.Rajamohan, Principal & Secretary, Institute of Hotel Management Catering Technology& Applied Nutrition, Chennai

70 PART-II AUDITED STATEMENTS OF ACCOUNTS FOR THE YEAR ENDED 31 st March, 2018 & AUDITOR S REPORT.