Media Release
Mangaluru, Dec 11:The department of hospitality Science at the Yenepoya Institute of Arts, Science, Commerce & Management (YIASCM), Balmatta, organised its annual Christmas Fruit Mixing Ceremony on December 9 at 12:30 PM in Seminar Hall – C Block, YIASCM Balmatta Campus. The event marked the joyous beginning of the Christmas festive season while simultaneously providing students with an experiential learning opportunity rooted in global culinary traditions.
The ceremony was graced by distinguished guests from Yenepoya (Deemed to be University) and the hospitality industry.
Dr B H Sripathi Rao, pro vice chancellor, served as the chief guest of the occasion.
The guest of honour was chef Komal S Prabhu, owner, co-founder, and head chef of Maharaja Family Restaurant, Mangaluru.
The event also welcomed alumni guest Vikas Anchan, HR executive at The Avatar Hotel, Mangaluru, an alumnus of the 2020–23 batch of Hospitality Science.
Adding industry strength to the celebration, several special invitees were present, including:
• Chethan M S, general manager, The Ocean Pearl Inn
• Shiju N Nambiar, general manager, Vivanta Mangaluru
• Mohammed Imran Khan, complex general manager, The Avatar Hotel
• Jyothsna Ashwath, winner of ChampYen Chef Season 1
They were joined by their team members:
• Charan, front office manager, The Ocean Pearl Inn Mangaluru
• Arul, F&B manager, Rekha Sanjeeva, HR manager, Josmon, security officer, Vivanta Mangaluru
Their participation added significant professional value and industry relevance to the ceremony.
The event was held in the presence of Prof Jeevan Raj, principal, YIASCM; Prof Shareena P, vice principal and dean, faculty of Commerce & Management; Narayan Sukumar A, vice principal; Mervin Jaison Vas, head of the Department of Hospitality Science; and Vinyas B, the event convener.
The programme commenced with confident compering by Haleema Saadhiya, I BSc Culinary Arts. This was followed by insightful and inspiring messages delivered by the chief guest, guest of honour, and principal, who highlighted the importance of the fruit-mixing ceremony and the role of practical exposure in shaping the competencies of hospitality students.
Lakshmi B M explained the historical and cultural significance of the traditional cake-mixing ceremony. The formal proceedings then transitioned into the spirited fruit-mixing ritual, where guests, faculty members, and students joined together in celebration, symbolising prosperity, unity, and festive goodwill.
The event concluded with a gracious vote of thanks delivered by Safeena Banu, lecturer, Department of Hospitality Science; acknowledging the presence and support of all dignitaries, invitees, faculty, students and media. The ceremony’s success was attributed to the dedicated efforts of all teaching and non-teaching staff of the Department of Hospitality Science, whose meticulous planning, production work, and hospitality ensured a memorable and professionally executed event.