The experiential learning activity for the courses Operations & Supply Chain Management (OSM) and Services Marketing was conducted on 16 March 2024 across the 4th and 5th floors of the Main Building. Designed as a simulation-based learning exercise, the activity enabled students to translate classroom concepts into real-world operational and service contexts.

Students were organised into eight restaurant teams and two retail store teams and were evaluated for 15 marks each under both courses.

The retail store teams conceptualised and executed a complete store setup, including layout design, product assortment, pricing, billing systems, and inventory management. Working within a defined budget, they procured items and managed inventory to meet the operational demand generated by the restaurant teams.

The restaurant teams designed menus, planned layouts covering reception, dining, and kitchen areas, priced their offerings, and prepared selected menu items ordered by customers during the activity.

The exercise emphasised resource allocation, facility layout planning, quality and hygiene standards, demand fulfilment, pricing decisions, and service delivery processes. The learning experience was further enhanced by the introduction of real-time constraints, requiring teams to adapt quickly and make effective operational trade-offs.

Overall, the activity successfully fostered experiential learning, teamwork, creative problem-solving, and a practical understanding of operations and services marketing principles, followed by a viva-voce and report submission as part of the evaluation process.