Students from the Bachelor of International Hospitality Management (BIHM) programme at the Faculty of Hospitality and Tourism Studies (FHTS) of The Maldives National University (MNU) organised and delivered “Lailat ‘Ashaa’ Arabiyyah” as part of their Food Service Management and Concept Development module.

The event was developed around an Arabian dining concept, combining Arabian cuisine with an immersive ambience to create a distinctive guest experience. The activity provided students with an opportunity to translate a food service concept from planning to execution while exploring Arabian culinary and cultural hospitality practices.

Students took the lead in planning and delivering the event, with support from FHTS Food and Beverage staff, lecturers and dedicated student volunteers. From concept development and menu planning to food preparation, service, décor and guest engagement, students were involved in the different stages of delivering the dining experience.

The practical nature of the event enabled students to apply their academic knowledge in an authentic hospitality setting. Through this experiential learning opportunity, students developed a deeper understanding of food service operations while gaining practical experience in managing the different elements required to deliver a themed hospitality experience.

The event provided BIHM students with opportunities to strengthen their teamwork, leadership, communication, time management and event management skills. Working collaboratively with FHTS staff, lecturers and fellow students also encouraged knowledge sharing and supported students in responding to the practical demands of event delivery.

By connecting academic learning with practical food service operations, the activity contributed to skills development, professional development and employability. Such learning experiences help students build confidence in applying their knowledge and develop competencies relevant to the world of work in the hospitality and tourism industry.

Through concept-based and experiential learning, FHTS continues to support quality education that enables students to develop industry-relevant skills while exploring diverse culinary traditions and hospitality practices.