The Food and Beverage Department of the Faculty of Hospitality and Tourism Studies (FHTS) spearheaded the catering operations for Theveli International Conference 2025, with active support from students and faculty members.

Working behind the scenes in the kitchens and throughout the service operations, the teams prepared and delivered food and beverages while maintaining professional service standards.

The conference provided students with an opportunity to apply their hospitality knowledge and skills in a real event environment. Working alongside faculty members, students gained practical exposure to food preparation, beverage service and event catering operations.

Their involvement enabled students to experience the coordination and responsibilities associated with professional hospitality services. Participation in kitchen and service activities also supported the development of technical abilities, teamwork and an understanding of professional standards in food and beverage operations.

The catering initiative provided an opportunity for students to connect academic learning with practical industry-oriented experience. By participating in the delivery of services for an international conference, students were able to strengthen their skills through experiential learning and gain greater awareness of the expectations associated with the world of work.

Such opportunities contribute to quality education by complementing classroom learning with practical application. They also support skills development and employability, helping students build professional confidence and competencies relevant to careers in the hospitality and tourism sector.

Through event-based learning and collaboration between students and faculty, FHTS continues to provide opportunities for students to develop industry-relevant skills and engage with professional hospitality practices.