Ranchi: The department of hotel management and catering technology (HMCT) at BIT Mesra conducted a three-day food fest 'Tharnival' on the theme of Thai culture. For Nishant and Vikas the three-day food extravaganza at the Birla Institute of Technology Mesra is likely to be the last amateur event of their life.
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Both final semester students of hotel management and catering technology (HMCT) will now be handling things professionally at the Carlson group and Park group of hotels respectively having earned a campus placement early this year. Like them several final semester students enjoyed the Thai food festival named Tharnival more than others because they have had a long experience of organizing in-house food fests and are ready to join professional life now.
Department head of HMCT, Praveen Srivastava, said that the annual food fest organized by the department gives a platform to these students to refine their culinary and hospitality skills, based on which they become equipped to face challenges of the industry.
"This year more than 140 students across the six semesters have joined hands to successfully organize the food fest, based on Thai theme," he said clarifying, that the students of sixth semester have moved out to join compulsory industrial training.
The food festival came to a close with Thai Candle Dance "Fawn Tian" being performed by HMCT students Snigdha, Smridha and Kanak.
Abhinav Shandilya, Gautam Shandilya, Pratima Ekka and Sanjiv Srivastava shared their expertise in supervising the preparation of Thai delicacies while Abhisek Jana supervised the Services in Thai style. Nishikant Kumar, Pranjal Kumar and Rajeshwari Chatterjee were looking after the décor and cultural activity.
Collectively they created the perfect ambience, service, style, food and mood to bring Thailand in the BIT Mesra campus.Apart from serving Thai delicacies and presenting a cultural evening based on Thai culture, students
managed the affairs to earn and prove their managerial skills. The food plates were available against coupons issued to the faculty and their family members at rates decided by the students. "Our endeavour is to train students plan the event, fix prices and complete the fest by reaching break even in terms of expenditure," Srivastava said giving all credit to the students for being able to organise the fest successfully.
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