DURIAN cream puff, Mexican satay and barbecued corn were a few of the delectable dishes on sale at Kolej Disted Stamford’s students’ stalls during the recent Penang Food and Fruit Fiesta.
The hospitality management students, currently pursuing a diploma under the American Hotel and Lodging Association (AH&LA, USA) were doing their bit in promoting tourism in Penang.
What they got instead was business exposure and the opportunity to hone their entrepreneurial creativity.
Said the head of the college’s school of hospitality management, Lee Yu Cheng, “The students should be commended for the initiatives in the tourism promotion event. They provided their own capital, took the risks on their investments and worked together on menu planning, pricing and other aspects of running a food business. They also took the opportunity to develop business leadership through teamwork.”
Two groups of students operated two stalls out of the 450 stalls that lined the Gurney Drive seafront promenade in the annual festival.
G. Santhiran, one of the students who came up with the interesting pastry idea for the occasion said, “It’s our way of promoting Malaysia to foreign tourists, besides doing business. Most people in Penang love durian, the king of fruits. Now we offer them an exquisite taste of the delicious fruit in cream puffs. By doing this, we hope to make durian palatable to Western tourists who otherwise might be put off by the fruit’s pungent smell.”
The other team, comprising final-year students, sold Mexican satay and corn.
“The project is of sentimental significance for us. It is our swan song as we will be parting this September when we complete our course,” said team leader Sharon Tan.
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