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Prevention of Sexual Harassment at workplace

Prevention of Sexual Harassment at workplace A session on “Prevention of Sexual Harassment at workplace”(Prevention, Prohibition and Redressal, Act 2013, and its implementation Procedure) ” was conducted in accordance with Mumbai University circular No: REG/ICD/2019-29/4  by Women Development Cell. on 11th February in Classroom No.6, SJCHS.The speaker Dr. Upma Paliwal guided the teaching staff about the meaning and types of Sexual Harassment at workplace along with the prevention, prohibition and redressal procedure in accordance with Mumbai Circular No. RG/ICD/2019-29/4. Total 27 faculties got benefitted through the session.

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Ice Cream factory Industrial visit

Ice Cream factory Industrial visit Hospitality department organized a industrial visit for FYHS students to Amul Dairy, virar on 8th February 2020. Students reached the factory at 11.30 am where students were given check-in ID and then they had a tour to Amul Dairy plant. HR manager explained In detail about how the Amul Dairy plant got formed, and how much the production is on daily basis. We had a interactive session with HR manager and he cleared all the queries excellently. Students learned about the pasturization of milk, Panner production and Ice-Cream is prepared packaged and storaged. The visit ended on sweet note by students having Ice-Cream prodived by Amul Dairy Virar.

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Workshop on Flower Arrangement

Workshop on Flower Arrangement Conducted on Tuesday, 03th Feb 2020Resource Person : Mrs. Priyanka Khandekar.Time : 09.40 am to 04.40 p.m.Venue : 1st floor, Housekeeping Lab of Humanities & Sciences building.Duration : 5 hours(4 hrs demo , 30 mins break and 2 hrs workshop) OBJECTIVE: The objective of this workshop is to create an awareness and enhance students creativity in flower arrangement using various types, shapes and colours ACTIVITIES:1. Introduction to types of flowers, fillers, equipments, containers, accessories was given by our lecturer “Mrs. Priyanka Khandekar”2. Demonstration were held for five hours. In these hours ma’am covered five types of styles of flower arrangement. She demonstrated with proper explanation of each style and also explained how to make innovation using our ideas.3. Question-Answer Session :Question-Answer Session was held after demonstration where all the doubts were cleared and their understanding on the relevant subject was checked.4. Practical Session :After a short break students were allowed to do flower arrangement by their own. Group of two student were made. Students tried to make different styles of flower arrangement. ACHIEVEMENT:1. Familiarization with Flower arrangement materials2. Selection, care, and conditioning of Plant materials.3. Develop knowledge about Styles of flower arrangements.    

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Theme Dinner, ‘Turkish Delight’

Theme Dinner, ‘Turkish Delight’ Students of T.Y. B.Sc. HS successfully conducted the Theme Dinner, ‘Turkish Delight’ on Saturday, 29th February 2020. As part of their curriculum students of T.Y. B.Sc. HS had organized an event under ‘Event Planning Marketing Management’. On the day of the event 70 guests were invited and enjoyed the Turkish delicacy. The event planning and preparation had started a month prior to the event. The first meeting was conducted on 27th January 2020 by TY HS students and faculties of HS department in which event theme, name of the event and all the departments’ students in-charge were finalized. Students got the sponsorship for the event from the different organizations and retailers. Mrs. Anuja Dalvi ( G. D. Ambekar College) visited the event for the evaluation of the event as an external examiner. The event started at 6.00 pm in the evening where the front office students welcomed the guest. The guest were offered Turkish Blood as a welcome drink. Turkish culture & their cuisine was showcased through a video presentation and information about the same was given to all the guest. Once seated the guest were served with starters and drinks. Live counters were set to serve BBQ starters. A bar serving the drinks was set as well at the location. Guest could see their food and drinks getting ready in front of them. Cultural programme and games were arranged to entertain the guests. Guest enjoyed their food and drinks along with the entertainment. All gave positive feedbacks of the food and the service. They were amased with the kind of arrangements done by the students and encouraged them to conduct such more events in the future. Students thanked all the dignitaries and the guest for making their event successful with their participation and contribution. A momento of the event was given to all the guests before biding farewell to them.

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Science Fest 2020

Science Fest 2020 A report on Science Fest 2020 – IT Science Fest was organized in the St. John Technical Campus on 18th January 2020. Total 148 students visited B.Sc. (I.T.) counselling stall. Students were counselled regarding B.Sc. (I.T.) degree program, how it can be beneficial for them to build their carrier. In addition to the enhanced career prospects that can be gained by taking B.Sc. (I.T.), students also develop valuable personal skills and fulfil a crucial prerequisite to Master studies. To create the interest in field of technology, we kept two small games using coding and graphics. A Report on Science Fest 2020 – Commerce Department of CommerceDepartment of Management (BMS)Department of Arts“Science Fest 2020” is an annual event organized on 18th January 2020 at St. John Technical and Educational campus.Science Fest aims at introducing young students to a scientific environment and inculcate in them a desire to seek additional knowledge and skills in the areas of their interest. Students of all Institutes within the campus showcased and demonstrated their innovative projects and ideas.The chief guest was Mr. Baban Jadhav, Senior Manager JSW, who inaugurated the event and addressed the participants. The theme for the Science Fest 2020 was “Science and Technology”. A total number of 19 schools and 11 junior colleges participated in the Fest. All the institutes in the campus including St. John College of Humanities and Sciences had their own career guidance stall, to council and guide the students and parents. A numerous possibilities available for higher education/career and thereby ensure a good and bright future.Career decision play a pivotal role in shaping the future growth and development of the students. In today’s environment, of multiple options knowing about choices helps children in their decision making process. Career counselling session was conducted by faculty members of Department of Commerce, Department of Management (BMS) and Department of Arts. The session aimed at making the students aware of various courses available after SSC and HSC. Counsellors shared information regarding various universities. Counsellors urged the students not to make decisions based on family expectations and peer pressure. Counsellors guided the students to identify their interest and what they are good at.The Science Fest 2020 was truly crowd pulling event as 106 students registered themselves at the counselling desk. Report on Science Fest – Hospitality Studies Services offered on counters:Mocktail CounterMenuIced tea.Cold coffee.Virgin mojito.Snack Hack – Food Counter MenuMaxican roll (veg).Maxican roll (non veg).Kathi roll.Pav bhaji.Sweet Treat MenuDoughnut.Muffins.Cookies. Flower Arrangement & Origami Counter Flower arrangementLinen origami(different flower arrangements & Origami was showcased) Room Layout(Double room) Highlights of the Event:The event was a success for the Hospitality Services, as there was great participation from the students and the spectators (customers). Though there was overall deficit in the P & L, when compared with the F & B cost and sale, there was profit. A big chunk of cost was Decorators – Stall charges.The event saw more number of customers on day 1 compare to last year’s Day 1. Everybody enjoyed the food and beverages and enjoyed the complimentary sessions on Flower arrangements & origami.Feedback’s:To do adequate provision of food and beverages specially on the first day as to avoid running out of any of the food or beverage.To adhere to the hygiene rules and regulations in better way.

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