The Faculty of Hotel & Tourism Management at SGT University, in collaboration with the Faculty of Agricultural Sciences, turned the campus into a vibrant experiential space celebrating the nation’s favourite fruit — the mango. For aspiring hoteliers and hospitality professionals, the event wasn’t just fun – it was a live‐lab of service, food production and guest engagement. Students curated mango-based menu items, managed food and beverage stations, and executed guest service workflows as part of their practical training.

Highlights included: A “fire‐less cooking” demo of mango desserts and beverages, where students handled mise-en-place, plating and guest interaction. Service simulation: Front-of-house teams welcomed guests, presented mango tasting flights, recommended pairings, and recorded feedback—mirroring real hotel F&B operations. Event management aspects: from space layout and guest flow to hospitality logistics, students learned about staffing, timing, and quality control in a festival environment. Collaboration with agriculture: sourcing fresh mangoes from campus farms fostered farm-to-table understanding, aligning with modern hotel gastronomy and sustainability practices.