Reviewed by Kankesh Mayurathan (Culinary & Hospitality Club)
On 28 February, members of the Culinary and Hospitality Club took part in the Introduction to Hospitality programme, held at The Grand Kandyan under the guidance of Mr Subodha Angammana.
The session began with a warm welcome from the hotel’s management team, followed by refreshments for the students. An introductory address outlined the purpose of the hotel and its operations, capturing the interest of both students and staff.
The students were then guided to a conference hall, where Mr. Subodha Angammana delivered a detailed presentation on the field of hospitality. He explained the functions of key departments, including housekeeping, kitchen, food and beverage, and front office. A short break followed, during which students were served tea and light refreshments.
The programme continued with an interactive session led by Mr. Kanishka Perera, Manager of Housekeeping. He highlighted the importance of communication in hospitality through engaging activities that encouraged leadership and teamwork. Students were also introduced to practical insights into the industry.
A highlight of the session was a demonstration by Mr. Chamodya Rathnayake, who had competed in the International Bed-Making Championship. He, along with Mr. Kanishka Perera, explained the bed-making process step by step, from preparation to various folding techniques. Students were then given the opportunity to practice these skills, gaining hands-on experience.
Following this, the students visited the hotel’s dining hall, where they were welcomed by Mr. Asiri Anuradha from the Food and Beverage department. A brief demonstration on waitressing offered further insight into service standards in the hospitality industry.
The programme concluded with a visit to the hotel kitchen, where students observed the work of the chefs and the organisation of different kitchen sections.
The College extends its sincere gratitude to the staff of The Grand Kandyan and Mr Subodha Angammana for their guidance and hospitality in making this experience both educational and memorable.
