Field trip titled “Introduction to the Anatomy of a Professional Restaurant”

ACTIVITY REPORT

Objectives of the Activity:

The session was designed to provide students with a practical understanding of the hospitality industry. Key objectives included:

1. Introducing students to the structural and operational “anatomy” of a professional restaurant, present in the campus of VMSIIHE.
2. Enhancing student progression through exposure to industry-standard facilities and practices.

Activity Overview:

The Postgraduate (Co-ed) Department of Food Technology at Carmel College, in collaboration with the V.M. Salgaoncar Institute of International Hospitality Education (VMSIIHE), organized a specialized field trip for MSc Part 1 students. The activity took the form of an educational field trip titled “Introduction to the Anatomy of a Professional Restaurant”. This activity was conducted under the MoU signed by both parties and serves as a means to prepare students for careers in Food Hygiene and Quality Management, a field associated with the hospitality industry.

The tour started at 10.30 am. Under the coordination of Ms. Nezlyn Cressida D’Souza and Ms. Sherlaine Viegas, Assistant Manager in Marketing & Public Relations, students were given a comprehensive tour of the professional dining and kitchen environments. Ms. Viegas introduced the students to Front-of-House Operations, explaining layout, table settings, and guest flow. The students were also introduced to Chef Sebastian Breitinger, who presented the group with the Back-of-House elements and discussed how professional kitchens are organized to maintain hygiene and efficiency.

Outcomes of the Activity:

1. Food Technology students gained a “consumer-end” perspective of their field, seeing how food products are presented and served in luxury settings.
2. Students observed the critical cooperation between the Front-of-House and Back-of-House, understanding how food technology standards are applied in real-time service.

Beneficiaries: