Date: Friday, 20th February 2025
Time: 06.00 pm – 09.00 pm
Organized by: TY  Hospitality Studies Students
Venue:  In front of the Training Restaurant, adjacent to SJCHS Building
Participant:  Students from FY, SY and TYHS ,Teaching Faculty and NON teaching faculty

Background: As part of the practical curriculum of the Third Year B.Sc. Hospitality program students are required to conceptualize and execute a theme-based dinner event. This activity is designed to provide hands-on experience in planning, organizing, and managing hospitality events.

With the objective of showcasing regional Indian cuisine and culture, the students selected the theme “Dawat-E-Punjab.” The event was planned to reflect the richness of Punjabi traditions, vibrant culture, and authentic culinary heritage.

Through this 8-course dinner experience, students demonstrated their learning in menu planning, food production, service management, décor, coordination, and guest handling, making the event both educational and culturally immersive.

Highlights of the Event:
● A well-planned 8-course authentic Punjabi menu showcasing traditional flavors and presentation.
● The venue was beautifully decorated with vibrant Punjabi-themed elements, creating a cultural ambience.
● Guests were welcomed with traditional hospitality and a themed welcome drink.
● Students performed a cultural welcome dance and presented insights into Punjab’s history and cuisine.
● Engaging activities and interactive games were conducted for guests.
● Smooth coordination in kitchen production and service management by the students.
●  cultural performances added entertainment value to the evening.
● Certificate distribution ceremony to appreciate participants and contributors.

Objective of the Event:
● To provide practical exposure in planning and executing a theme-based dinner event.
● To enhance students’ skills in menu planning, food production, service, and event management.
● To promote understanding and appreciation of authentic Punjabi cuisine and culture.
● To develop teamwork, leadership, and coordination abilities among students.
● To improve communication, guest handling, and hospitality etiquette skills.
● To encourage creativity in theme presentation, décor, and cultural integration.

Details of Participants:
● Organizing Team: Third Year B.Sc. Hospitality students (Event Planning, Kitchen, Service, Décor, and Coordination teams).
● Supporting Team: First Year and Second Year students assisted in preparation and execution.
● Faculty Guidance: Hospitality faculty members supervised and guided the planning and operations
● Guests: Principal Ma’am, management members, faculty, and invited guests.
● Total Participation: Students actively involved in food production, service, cultural performances, anchoring, and event coordination.

Conduct of the Event:
The event commenced at 6:00 PM with a formal welcome of the guests. The program began with an encouraging address by faculty, followed by the college anthem and the traditional inauguration ceremony.
Students presented a welcome dance and shared insights into the rich history and culture of Punjab. The themed welcome drink was served to the guests, setting the tone for the evening.
The 8-course dinner service was carried out systematically, with each course introduced along with a brief explanation of its cultural significance. Cultural performances, interactive games, and a ramp walk were conducted between courses to keep the guests engaged.
The event concluded with certificate distribution, a vote of thanks, and the national anthem. The entire program was executed smoothly with effective coordination between the kitchen, service, and event management teams.

Outcome/Feedback:
● The event was successfully executed with smooth coordination between kitchen, service, and event teams.
● Guests appreciated the authentic taste and presentation of the 8-course Punjabi menu.
● The themed décor and cultural performances received positive feedback for creativity and authenticity.
● Management and faculty appreciated the students’ teamwork, discipline, and professionalism.
● Students gained practical exposure and improved confidence in handling live events and guest interaction.
● The event strengthened leadership, communication, and organizational skills among participants.

Best-Liked Part of the Event: The authentic 8-course Punjabi menu, especially the traditional main course and dessert, was highly appreciated by the guests. The vibrant Punjabi-themed décor created a lively and immersive atmosphere.The welcome dance and cultural performances added energy and entertainment to the evening.

The theme dinner event “Dawat-E-Punjab” was successfully organized by the Third Year B.Sc. Hospitality students as a part of their academic curriculum. The event effectively combined learning with practical implementation, allowing students to apply their knowledge in food production, service, event planning, and guest management.

The program reflected strong teamwork, creativity, and professional execution. It not only showcased the richness of Punjabi culture and cuisine but also enhanced students’ confidence and operational skills.

Overall, the event was a valuable learning experience and a memorable occasion for both participants and guests.