hotel management project guidelines

2. Departments Trained
• FOOD PRODUCTION
• FOOD & BEVERAGE SERVICE
• HOUSE KEEPING
• FRONT OFFICE

3. ACKNOWLEDGEMENT

4. INDEX

5. TRAINING CERTIFICATE COLOR PHOTOCOPY

6. INTRODUCTION
• THE DEPARTMENT TRAINIED
• HISTORY
• GROWTH
• DESCRIPTION OF THE HOTEL

7. DEPARTMENT ORGANISATION CHART FRONT OFFICE

8. DEPARTMENT ORGANISATION CHART HOUSE KEEPING

9. DEPARTMENT ORGANISATION CHART FOOD & BEVERAGE
SERVICE

10. DEPARTMENT ORGANISATION CHART FOOD & BEVERAGE
PRODUCTION

13. RECIPES

14. KITCHEN LAYOUT

15. RESTAURENT LAYOUT

16. FRONT OFFICE LAYOUT

17. HOUSE KEEPING LAYOUT

18. FLOOR PLAN

19. HOUSEKEEPING CHECK LIST

20. FRONT OFFICE
• INTRODUCTION
• DURATION OF TRAINING
• ORGANISATIONAL CHART
• TYPES OF ROOMS
• ROOM RATES
• F& B OUTLETS
• FOR EACH SECTION ATTACH WORKING FORMAT
• DUTIES OF EACH PERSONALTIES
• VARIOUS SHIFT WORKING DETAILS
• INTERDEPARTMENTAL RELATIONSHIP
• SUITUATION HANDLING- 10 NOS
• SUGGESTIONS FOR IMPROVEMENTS
• TRAINEES ATTACH PICTURES OF HOTEL , BROUCHURE EXTRA…

21. HOUSEKEEPING
• INTRODUCTION
• LOCATION OF HOTEL
• NO OF ROOMS
• TYPE OF ROOMS
• ORGANISATION CHART
• COLOUR SCHEME USED
• DUTIES OF EACH PERSONNEL
• FLOOR PLAN
• EQUIPMENT USED IN HOTEL WITH PICTURES
• TASK PERFORMED
• INTERDEPARTMENTAL RELATIONSHIP
• SUITUATION HANDLING- 10 NOS
• LINEN VARIEY USED WITH PICTURES
• LANDRY PROCEDURE
• TRAINEES ATTACH PICTURES OF HOTEL , BROUCHURE EXTRA…

22. FOOD PRODUCTION
• INTRODUCTION
• TYPES OF KITCHEN
• KITCHEN LAYOUT MAY BE HAND DRAWN
• ORGANISATION CHART
• DURATION OF TRAINING
• RECIPES – 10 NOS
• RECORD USED FORMATS HAND DRAWN
• TRAINEES ATTACH PICTURES OF HOTEL ,
BROUCHURE EXTRA…

23. FOOD AND BEVERAGE SERVICE
• INTRODUCTION
• F&B OUTLETS
• COVERS
• ORGANISATIONAL CHART
• COMPLIMENTARY OFFERS IN HOTELS
• MODE OF OPERATION
• OUTLETS DIAGRAM
• INTERDEPARTMENT RELATIONSHIP
• SUITUATION HANDLING- 10 NOS
• TRAINEES ATTACH PICTURES OF HOTEL , BROUCHURE
EXTRA…

24. CONCLUSION