Tourism Club Hosts Food Festival at the University of Kelaniya

The Tourism Club of the Department of Archaeology, University of Kelaniya, successfully organised a vibrant Food Festival on 12 August 2026 within the university premises. Organised by second-year students following the Special Degree in Tourism and Cultural Resource Management as part of their Hotel Management course, the event provided a valuable opportunity to apply classroom knowledge to a practical setting while demonstrating creativity, teamwork, and hospitality skills.

The primary objective of the festival was to provide students with hands-on experience in planning, organising, and managing a food-related event. It enabled them to develop practical skills in food and beverage operations, customer service, financial management, marketing, and event coordination. The festival also encouraged students to explore diverse food cultures, present food and beverages attractively, and maintain appropriate standards of food hygiene and safety.

The festival featured seven food stalls, each managed by a team of more than ten students. The stalls—Global Flavors, Street Food, Asian Food, Desserts Lounge, Tropical Juice, Nature Flavors, and Healthy Food—offered a diverse range of culinary experiences. Each team created a distinctive identity for its stall through themed decorations, attractive displays, and carefully presented food and beverages. Beginning at 10.00 a.m., the festival attracted a large number of visitors, including university students, academic and non-academic staff, and members of the public. Visitors enthusiastically explored the stalls, purchased refreshments, and appreciated the students’ efforts and creativity.

Maintaining hygiene throughout food preparation, handling, and presentation was an important aspect of the event. In addition to applying appropriate food-handling practices, students gained practical experience in budgeting, pricing, purchasing ingredients, managing resources, promoting products, serving customers, and maintaining financial records. The festival also strengthened their communication, coordination, time management, and problem-solving skills while challenging them to work efficiently under pressure. Working collaboratively within their teams enabled students to share responsibilities, respect different perspectives, resolve challenges, and work towards common objectives.

The success of the festival reflected the dedication, enthusiasm, and cooperation of all participating students. From initial planning and food preparation to stall decoration, customer service, and financial management, each team member contributed to the event's smooth operation. The profits generated by the stalls were contributed to the Tourism Club to support its ongoing activities and future initiatives.

The Tourism Club extends its sincere gratitude to Professor Chandima Bogahawatta, Head of the Department of Archaeology, University of Kelaniya, for his valuable guidance and support. Special appreciation is also extended to Senior Lecturer Sumeda Viraj and Assistant Lecturers Bhanuka Senavirathne and Nivean Wickramarathne for their encouragement, academic guidance, and contributions towards the successful organisation of the festival.

The Food Festival was more than a celebration of food; it was a meaningful learning experience that brought together culinary creativity, cultural diversity, teamwork, and professional development. By transforming theoretical knowledge into practical experience, the event highlighted the importance of experiential learning in tourism and hospitality education and reflected the students’ commitment to developing the skills required for their future professional careers.