CONSTITUTION

ARTICLE 1:

CULINARY CLUB OF INSTITUTE OF HOTEL

MANAGEMENT, MEERUT
ARTICLE 2:

Purpose: We are dedicated to learning about and enjoying cuisine and its
presentation. We will educate members about different approaches to cuisine and
also by making new connections with chefs from the hospitality industry. We hope
that through workshops, creative cooking and galas we will enrich our knowledge
and appreciation of the culinary arts.

Goals & Objectives:

To have regular cooking workshops, focusing on a diverse range of cuisines,

conducted by culinary artists from the college, attended by students, faculty,
and staff.
To increase social interaction between students with a common interest in
food through regular potluck mixers, galas, restaurant samplings, field trips,
and other events.
To promote healthy eating and unite with other organizations that is health
conscious.
To be better prepared for our annual chefs challenge contests by creating
more interests and to encourage more students to attend.

ARTICLE 3:
Section 1: Membership
1. The members must be a regular student of IHM Meerut.
2. The members must maintain a minimum of 75 % attendance (aggregate) to
be a part of the club.
3. The Management committee shall be responsible for considering whether
applications for membership should be accepted.
4. The activities and budget of the club are regulated by the Team Head and the
faculty-in-Charge.
5. To manage the finance of the club, students who have not done Industrial
Training should also encourage becoming a member of the club on a
rotational basis.
6. Selection for the membership of students who will be on rotational basis in
the club will be through a screening test by the faculty-in- Charge.
7. The membership fee for the club is Rs 100/- only OR as fixed by the
management.
8. Maximum number of participants in the club is 20.
9. Prior to any activity, the budget will be finalized and the expenses will be
apportioned by all current members of the club.
10.The club will hold meetings on a fortnight basis where the presence of the
entire permanent club member is mandatory along with the faculty-inCharge.
11.Records as per necessary will be regularly maintained by the concerned
members of the club.
12.In accepting membership, a person agrees to abide by the Constitution of the
Club and the decisions of the Faculty-in-Charge and The Management.
13.All members are also required to abide by the appropriate Code of conduct.
14. Membership is open to all currently enrolled students who desire to
participate in regularly planned culinary activities on campus as well as a
desire to further pursue the art of cooking.
15.Membership in this club is open to all meeting the above criteria, irrespective
of courses, race, creed, color, gender, class, age, nationality, disability,
marital status or religion.
Section 2: Duties of Officers: Head Chef, Treasury Chef and Coordinator
Head Chef: This person should be the most outgoing, responsible, friendly, and
perseverant in the organization. First and for most, he or she is responsible for
preserving good rapport and warmth in the community. He or she speaks the least
and listen the most. This person should be compassionate, open-minded, and fair
with regard to the clubs policy of accepting members regardless of age, gender, or
background.

Responsibilities:

The President is responsible for all operations of the club should other
directors fall ill or become lax in their responsibilities.
Coordinating activities during exam weeks and finding someone to do so if
there are activities planned over breaks.
Head Chef is responsible for conducting meetings.
The Head Chef also oversees conflict resolution between members or
between members and the public. This includes speaking personally with
members who are perceived to be acting counterproductively to the club.
The Head Chef is in charge of sending all messages or information to the
other members and the faculty-in-charge prior to any meetings.
All the attendance, logs, minutes of the meetings, activity plans and the
budgets should be maintained by the Head Chef with the help of the faculty
in-charge.

Treasury Chef: This person should be the most honest and trustworthy person in
the organization. This person should be an excellent organizer, with strong skills in
dealing with issues of money. It is expected that this person be creative with regard
to the use of money and dedicated to understanding the things that will help a
community use funds effectively.
Responsibilities:

The Treasurer is responsible for managing the financial matters of the club.
He or she should be the first consulted on any money-related matter
pertaining to the club.
This person keeps records of the expenditures, financial plans, cost of
activities, and recommends or discourages ideas based on how they fit into
the budget.
This person designs and executes fundraising activities, collects receipts for
expenditures, builds reports, and presents them to Club.
This should be the person in the organization who is most familiar with
budgetary rules.
The Treasurer regularly presents ideas in the meeting about where the
financial state of the club is and how it could be improved.
He or she will also help with any promotional work. They should help with the
planning and organization of fundraising activities.

Coordinator: This person should be an excellent organizer. The coordinator must

relate to people and administrators well and be focused and dedicated to the affairs
of the community.
Responsibilities:

The Coordinator is in charge of making handouts and fliers about special

meetings and events.
Fliers should be made and distributed to the club members one week before
a scheduled event, in order to properly distribute.
The Coordinator is responsible to make sure all the special events are well
publicized and announced.
The Coordinator also makes table advertisements regarding special events
(i.e.: bake sale, milk fest, chilly fest, chefs challenge).

ARTICLE 4
SECTION 1: Meetings

At least two general meetings shall be held each month.

The annual general meeting shall be held twice every year, preferably before
the commencement of each semester.
The dates of the AGM and the monthly meetings shall be determined at the
previous meeting. In addition, the faculty in charge may call a meeting when
he or she considers it necessary or desirable, or upon the written request of
at least three members of the Management Committee.
These meetings are in addition to other events such as workshops, field trips,
and other activities.

SECTION 2: Election for the different posts in the Club

Elections shall be carried out in accordance with the executive election

provisions in Clubs.
A successful candidate in a club Executive election will be declared by a
simple majority.
Unless another situation interferes, the dignitaries of the posts will serve for
one semester.

SECTION 3: Amendments

This Constitution should be reviewed a minimum of once every year.

Any amendments to the Constitution can only be agreed at the Clubs general
meeting.
Any amendments to the proposed motion duly proposed, shall be submitted
not later than seven days before the meeting.
Any alteration to the Constitution shall require a two-thirds majority of
members voting and present.
All matters arising that are not provided for by the Constitution will be dealt
with by the Management Committee, whose decision shall be final.

SECTION 4: Refund Policy

In general conditions the membership fee is non- refundable.

In the case of dilution of Clubs for any reasons, the cash fund will be duly
used for the welfare of the students as per the discretion of the management.

ARTICLE 5
Declarations

The Culinary Club of Institute of Hotel Management, Meerut hereby adopts and
accepts this constitution as a current operating guide regulating the actions of
members.

SIGNED: _____________________________

DATE: ________________

NAME: _______________________________

POSITION IN CLUB: _____________________

SIGNED: _____________________________

DATE: ________________

NAME: _______________________________

POSITION IN CLUB: _____________________