MANAGEMENT DEVELOPMENT PROGRAM (MDP)-‘Capacity Building in Drafting Proposals for Funded Research’

 

The Chief Guest highlighted the importance of research and the contribution required by faculty members to advance their research proposals. 

TRAINING PROGRAM -“FINANCIAL EDUCATION” - NISM & KOTAK Securities (Kona Kona Shiksha) -2nd Year MBA (21-23)

 

INDUSTRIAL VISIT - AAVIN - 1st Year -SEC 2 -(Batch 22-24)

 

MOU

 

Memorandum of Understanding was signed between Department of Management Studies and Entrepreneurship Development Cell with Kaay Innovation and Xander Media Group on 27.10.2022 at their office.Mr.Sudarsan Babu, Director - Kaay Innovation, Mr.Nithin Alexander, Founder - Xander Media Group, Dr.K.Sentamilselvan - Head of the Department and Entrepreneurship Development Cell-Head were the signatories of MoU. The MoU signing was initiated and coordinated by Mrs.A.UmaDevi, Assistant Professor and E-Cell Coordinator,MBA.

INDUSTRIAL VISIT TO -HATSUN AGRO PRODUCT LTD, KANCHEEPURAM PLANT-MBA -2ND YEAR - SEC-1- 21-23 BATCH

 

The students were accompanied by Dr. J. Anand, Assistant Professor - MBA visited the Hatsun Agro Product Ltd which carries out the production of Arokya milk,

The plant has a total capacity of 4 lakh liters per day. It is 24 hours functioning plant with 2 shifts working 12 hours each. We were able to observe that fire extinguishers placed for every 50m.  They produce four types of milk in this plant namely toned milk, standardized milk, full creamed milk and skimmed milk.

INDUSTRIAL VISIT TO DIAMOND ENGINEERING PRIVATE LTD-MBA 2 -SEC -2 YEAR -21-23

 

The entire batch of 2^nd year MBA section 2 comprising of 57 budding managers and future entrepreneurs visited the steel fabrication plant to gain practical exposure to fabrication process, management skills and functions. The students were accompanied by Dr.K.Guru, Assistant Professor and Mrs.A.Umadevi, Assistant Professor Major expansions are underway with plans to have automated machinery installed for streamlined production.. 

INDUSTRIAL VISIT REPORT -AAVIN, AMBATTUR- 1st Year MBA -2022-2024

 

The milk and involves heating of milk to 72°c for 15 mins and then cooling it down to 4°c. This process kills all pathogenic bacteria present in the milk making.