Dr. S. Deena is the Director of the Catering Science and Hotel Management department at the Sri Ramakrishna College of Arts and Science. She holds a B.Sc. in Food Service Management, Dietetics, Chemistry, and Biochemistry, an M.Sc. in Food Service Management and Dietetics, and an M.Sc. in Hotel Management. Thereafter, she earned a PG Diploma in Tourism Management and a PhD in Family Life Management as well. With a view to upskilling and staying up to date, Dr. Deena completed certifications in developing soft skills and personality, leadership, and the hospitality industry in tourism.

Dr. Deena has over 32 years of teaching experience and has worked at numerous institutes like SNR Sons College, Sankara College of Science and Commerce, Karpagam College of Arts and Science, and Annai Fathima College of Arts and Science. As a recognition of her efforts, she received the Best Faculty Award given by the Association of Self-Financing Arts, Science and Management Colleges of Tamil Nadu in 2017 and by the Nature Science Foundation in 2023. She is a world record holder for making the largest millet cake in 2022. She has published 27 papers in renowned journals, presented 45 papers at conferences and attended over 58 workshops as well.

Sri Ramakrishna College of Arts and Science

What are the factors that make this program the best for the students to opt for?

The program on Catering Science and Hotel Management is best for students to opt for as there is a great demand for professional jobs and there are key positions available in the hospitality industry across the globe. With the ever-expanding travel and tourism industry the demand for hotel management professionals is also rising and there is no shortage of career prospects in this sector. The program is designed in a way to equip students with the required knowledge and skills to excel in various sectors of the hospitality industry in addition to grooming them for entrepreneurial ventures.

What will you say are the “best practices” in the course you’re offering?

The college’s content delivery is augmented using ICT based tools, making the classroom environment interactive and exciting. The students undergo industrial exposure training for six months in the industry which makes them industry-ready. They also receive experiential learning through demonstrations and workshops by industry connoisseurs. To kindle the creative and innovative spirit of the students we have organised unique events like ‘Eggs-hibition’ and ‘Corn-ference’ in which students prepared and presented over 100 innovative egg and corn dishes. The students take up part-time jobs and attend outdoor catering services in star hotels which help to support them financially apart from getting hands-on experience. The students are guided and trained to operate food courts on campus and to develop entrepreneurial skills. A sense of social responsibility is created among the students by organizing visits to orphanages and old-age homes. 

What are some valuable insights of the program that you are offering at your institute/dept.?

The students are oriented towards a practical approach in the curriculum that enables them to become strong and develop essential skills in the divisions of the hospitality industry like food production, baking, food service, housekeeping, and front office. We also conduct workshops, demonstrations, and guest lectures by industry experts that give them meaningful insight into the requirements of knowledge, skills, attitudes, and ethics in the industry. The value-added courses offered enable the students to hone their technical skills and become employable.

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How does the program ensure that students are being prepared for the future?

The curriculum and syllabus for Catering Science and Hotel Management have been framed by the Board of Studies, which comprises academic experts and industry connoisseurs at the national and international levels. All their inputs strengthen the curriculum and help to update it based on trends and advancements in a dynamic hospitality industry. The first-hand experience of industry professionals is shared with the students through the guest lectures organized frequently.

How do you tend to build an industry connect with this program? 

Industry connections are established by subjecting the students to industrial exposure training for a period of six months in various sectors of the hospitality industry. This helps in building the confidence of the students and in making them ready for jobs immediately upon graduation. We also have regular guest lectures by industry professionals who provide insights into the industry and what skills employers look for. Students are also taught to network and build a network of like minded people.

What are the benefits and career options after pursuing this course?

The career benefit of pursuing this course is that students become eligible for multiple job opportunities in varied sectors of the hospitality industry. They learn diversity, and vital skills, receive training, and have the opportunity to experience various cultures and find job satisfaction. The career opportunities are enormous in the domestic and international markets in both the private and government sectors of food production, food and beverage service, front office, housekeeping, tourism, and travel management. Apart from these, entrepreneurial opportunities are also limitless in this area.

What valuable advice would you like to give the students for them to have a prosperous career ahead?

Certain key points to keep in mind to have a prosperous career ahead are to develop multi-tasking skills, effective communication skills, interpersonal skills, quick decision making skills, and problem-solving skills. They must also develop an eye for detail and keep abreast of all the technological advancements and trends in the industry. Always keep learning and upskilling yourself to remain competitive.

What made you decide to become a teacher?

I love to learn myself and teaching is a profession where lifelong learning will take place. Being naturally compassionate, patient and a good communicator, I thought teaching would be the best suited career for me. I wanted to teach values along with academics to the younger generation. I have always wanted to be a part of changing the lives of the students for the better and be remembered as a good teacher. Also, the job satisfaction I derive from teaching is immeasurable.