2024-10-112024-10-112024-10-10http://ir.mica.ac.in/handle/123456789/8503Organised by the Entrepreneurship Development Cell (EDC), the event saw participants setting up pop-up restaurants offering a variety of dishes. MICA officials said the event allowed students to apply their classroom learning, work experience, and field knowledge in marketing, sales, and inventory management while running their own food ventures. It nurtured creativity, teamwork, and entrepreneurial skills, giving students hands-on experience in the challenges and rewards of managing a restaurant. The teams were judged by Prof. Rasananda Panda, Prof. Ketaki Rituraj, and Prof Aditya Naishadam on three key aspects: the quality and creativity of their food offerings, the effectiveness of their marketing and sales efforts, and their focus on entrepreneurial skills.enMICA EDCFood stall by studentcreativityteamworkand entrepreneurial skills