Today's Paper Archive Classifieds Subscriptions RSS Feeds Site Map ePaper Mobile Apps Social
SEARCH

An excuse to hog

Share  ·   print   ·  
A BIG SPREAD The festival made for a diverse spread and helped showcase culinary as well as managerial skills of the students
A BIG SPREAD The festival made for a diverse spread and helped showcase culinary as well as managerial skills of the students

Hog, the annual food fest of Srinivas College of Hotel Management, won praise for good organisation

The name couldn't have been better. Hog, the annual food fest of Srinivas College of Hotel Management, did not need much publicity for people to throng it. Organised in the college premises, it featured Indian, Chinese and Mexican food stalls that were named Tandoor Khazana (Indian), Dragon's Den (Oriental), Hot 'n' Toast (Mexican), Bhelwala Chaat (chaats), TattuKada (Keralite food) and Baker's Basket (bakery). It made for a really diverse spread and helped showcase culinary as well as managerial skills of the students. "It is a hands-on experience for the students in conducting an event as they will understand all the intricacies of event management. It provides good exposure in terms of cooking as well as catering," said Vinaya Raj, Principal-in-charge of the college."It was a fantastic experience in event management as every minute detail was taken into consideration while planning. Hog is like industrial exposure as it develops our organisational skills," said John Herbert, a final year student of the college.The vegetable and ice-carvings were a big draw. The Taj Mahal was sculpted in butter and occupied place of pride at the fest. Four DJs — Su, Om, Divi and Toni set the party going with popular trance and Bollywood numbers. The dance floor included laser lights, disco lights and an 8,000-watt music system. AMRITA NAYAK

More In: METRO PLUS | FEATURES

O
P
E
N

close

Recent Article in METRO PLUS

Festive treats

*The Bengaluru Baking Company will hold a baking class on April 19 at 11:00 am followed by a grand Easter brunch at JW Kitchen on April 2... »