1. TRAINING REPORT
ON
RENAISSANCE MUMBAI CONVENTION CENTRE
HOTEL
BY
RISHABH DATTATRAYA BHALERAO
SEAT NO : S154006
SY.BSc. (HOSPITALITY STUDIES)
SUBMITTED TO
IN THE ACADEMIC YEAR
2014-2015
THROUGH
BHARATI VIDYAPEETH COLLEGE OF HOTEL
AND TOURISM MANAGEMENT STUDIES,
CBD BELAPUR , NAVI MUMBAI

2. INDUSTRIAL TRAINING REPORT
ON
RENAISSANCE MUMBAI CONVENTION CENTRE HOTEL
BY
RISHABH DATTATRAYA BHALERAO
SEAT NO : S154006
SY.BSc. (HOSPITALITY STUDIES)

3. A Training Report Submitted In Partial
Fulfillment of The Requirement For The Completion
of SEMESTER IV of
Bachelor of Science (Hospitality Studies) of The
University Of Mumbai.
Academic Year
2014-2015.
I
DECLARATION
I, RISHABH DATTATRAYA BHALERAO student of Bharati
Vidyapeeth college of Hotel and Tourism Mangement Studies
hereby declare that I Have completed my training report on the
“RENAISSANCE MUMBAI CONVRNTION CENTRE
HOTEL” in the academic year 2014-15.
The information submitted is true and original to the best of my
knowledge.
Signature of student:
Seat number:
Class:
Date:

4. CERTIFICATE
This is to certify that Mr. RISHABH DATTATRAYA
BHALERAO, a student of university of Mumbai has
successfully completed His/ Her Training at Hotel “
RENAISSANCE MUMBAI CONVENTION CENTRE
HOTEL
and submitted training report on the “ RENAISSANCE
MUMBAI CONVENTION CENTRE HOTEL
” in the academic year 2014-15, under my guidelines and
supervision in connection with his Bachelor Degree in
Hospitality Studies.
Five months Industrial Training is a integral part of Completion
of BSc. (H.S.) Degree from University Of Mumbai.
Mr.Ajay Budke Mr. Wilson Lukose
(Technical guide) ( Principal )
Signature of External:
Name Of External :
Date :
Place :

5. ACKNOWLEDGEMENT
With a deep Sense Of Satisfaction and Gratitude to the Training Manager Parul
Agrawal And all the Heads of Departments along with the staff members of
RENAISSANCE MUMBAI CONVENTION CENTRE HOTEL
I wish to place on record that the Training was imparted in highly comfortable and
true atmosphere to the reputation of RENAISSANCE MUMBAI CONVENTION
CENTRE HOTEL , has been of immurse value to me which will help me to put
into practice all that I have learnt to sharpen my skills and develop my personality
It is because of the Adrent and consistent efforts I was able to imbify and which
was not possible in a short period of time . The training has develop me inaculate
right kind of skills , knowledge and attitude to make a career as a succesful
Hotelier . I am also thankful to my collage staff and also Mr. Ajay Budkhe and Mr.
Nikhil Vaitty ; to get traained in such a wonderful property.
My whole training period was wonderful learning experience. I got to deal with
skilled and experienced staff members who were very supportive both in getting
the work done and providing information .Working with experienced staff has
helped me a lot in learning how to get the maximum work done in short period of
time. Working with them even made me value manpower and time.My hole
training period has made me more confident about my communication skills as I
was in constant contact with the guest , seniors and other staff members.This
training has made see the Hotel Industry in its true light. It has made me reaalize
that Hotel Industry is much more than just fun &pleasure; it’s a lot of hard
work.Once again I would like to thank all the people who gave me an opportunity
to feel the Hotel Industry so closely and even those who helped me through my
whole training period.
Signature :
Name of the student :
Date:

6. IV
TABLE OF CONTENT
CHAPTER PARTICULARS PAGE
NUMBER
FRONT PAGE I
COVER PAGE II
DECLARATION III
CERTIFICATE IV
HOTEL CERTIFICATE V
APPRAISAL FORM VI
ACKNOWLEDGEMENT VII
INDEX
1 INTRODUCTION TO HOTEL 1
2 HISTORY OF HOTEL
3 DETAILS OF HOTEL
A. FOOD & BEVERAGE SERVICE
B. FRONT OFFICE
C. HOUSEKEEPING
D. FOOD PRODUCTION
4 TRAINING ASPECTS
A. DIFFERENT DEPARTMENTS OF TRAINING
B. DETAILED TRAINING EXPERIENCE
C. LEARNING OUTCOME
5 SUMMARY
6 BIBLOGRAPHY
7 ANNEXURE

7. INTRODUCTION OF RENAISSANCE HOTELS
Renaissance Hotels is a worldwide brand of hotels and resorts. The brand is owned
by Marriott International and many Renaissance Hotels are managed by Marriott;
however, some are operated under a franchise license. Renaissance Hotels, Resorts
and Suites cater to an upmarket segment of the traveling public. While initially
acquired by Marriott as a secondary-brand, in recent years Renaissance has been
promoted to a primary brand.
When the guest arrives at the hotel he not only expects good food of highest
poosible standards . Especially in todays time with growing competetion it is very
essential that the hotel tries to provide as many food outlets to the guset serving
various kinds of quality cusine
Now a days the restaraunts not only provides services to the in house guest but also
to the local guest the recognized patrons.
Food production is a respect connoisseurs of food who have been passing styles
and ideas of cooking from geneation to generation. It is because of this the food
production has developed to yhe advanced form.Even for achieving goals of profit
, emphasis is not only on the quality of food and and techniques of presentation ,
but also on the hygiene nutrition satisfaction and economy to the customer , at
there are six restaraunts and room serivce are available for providing services to
the guest . For functioning of these outlets only a series of kitchens is provided.
Although these all entire kitchens were not covered during our training period . But
yes I covered the main central kitchen of the hotel which serves food the 24 hours
running coffee shop i.e, Lake view Cafe and also the room service.

8. HISTORY OF THE HOTEL
Marriott International, Inc. (NASDAQ: MAR) is an American diversified
hospitality company that manages and franchises a broad portfolio of hotels and
related lodging facilities. Founded by J. Willard Marriott, the company is now led
by his son, Executive Chairman Bill Marriott and President and Chief Executive
Officer Arne Sorenson. Marriott International has more than 4,087 properties in
over 80 countries and territories around the world, over 697,000 rooms (as of July
2014), and additional 195,000 rooms in the development pipeline.
In June 2014, Marriott International opened their 4,000th hotel, the Marriott
Marquis in Washington, D.C.
Marriott was founded by John Willard Marriott in 1927 when he and his wife,
Alice Sheets Marriott, opened a root beer stand in Washington, D.C. As a Mormon
missionary in the humid summers in Washington D.C, Marriott was convinced that
what residents of the city needed was a place to get a cool drink.The Marriotts later
expanded their enterprise into a chain of restaurants and hotels.
They opened their first hotel, the Twin Bridges Marriott Motor Hotel, in Arlington,
Virginia, in 1957. Their second hotel, the Key Bridge Marriott in Arlington,
Virginia, is Marriott International’s longest operating hotel, and celebrated its 50th
anniversary in 2009. Their son, J.W. (Bill) Marriott, Jr., led the company to
spectacular worldwide growth during his more than 50-year career. In March 2012,
at age 80, he turned the CEO responsibilities over to Arne Sorenson, while he
assumed the title of Executive Chairman.
Marriott International was formed in 1993 when Marriott Corporation split into
two companies, Marriott International and Host Marriott Corporation. In 1995,
Marriott was the first hotel company worldwide to offer guests to the option to
book reservations online, via the company's implementation of MARSHA
(Marriott's Automatic Reservation System for Hotel Accommodations).

9. Renaissance Hotels is a worldwide brand of hotels and resorts. The brand is
owned by Marriott International and many Renaissance Hotels are managed by
Marriott; however, some are operated under a franchise license. Renaissance
Hotels, Resorts and Suites cater to an upmarket segment of the traveling public.
While initially acquired by Marriott as a secondary-brand, in recent years
Renaissance has been promoted to a primary brand.Renaissance Hotels was
founded in 1982 as Ramada Renaissance Hotels, the upscale division of Ramada
Inns, Inc. In 1989, the bulk of the Ramada hospitality and franchise system was
acquired by New World Development Company of Hong Kong (the U.S. rights to
the Ramada name were sold to Prime Hospitality), and the former Ramada Corp.
was renamed Aztar Corp. New World established Renaissance as a stand-alone
brand

10. DETAILS OF THE HOTEL
Renaissance convention hotel,mumbai
Location : Near, Powai Lake Mumbai, 400 087 India
Managed By : Marriot international Group of Hotels
Famous for : MICE Tourism
Major Attractions : Business Facilities, Restaurants , Velvet Lounge and A Bar
Renaissance Mumbai Hotel & Convention Center
 #2 & 3B, Near Chinmayanand Ashram, Powai
 Mumbai,400 087 India
 Phone : 91 22 66927777
 Fax : 9122 66928899
Hotel Highlights :
 Situated on plush banks of Powai Lake with scenic views
 Large Convention Center in India with 230,000 sq ft. of flexible indoor and
outdoormeeting space
 Easy connection to International and Domestic airpor
Hotel Information
Check in and Check out
Check-in : 3:00pm
Check-out: 12:00pm

11. Property Information
 7 floors,271 rooms, 15 suites
 15 meeting rooms , 230,000sq ft of total meeting space
 2concierge levels
Services
Complimentary Service
 Buffet breakfast
 Coffee/tea in-room
 Shoeshine
Business Services
 Copyservice
 Fax service
 Full-service business center
 Messenger service
 Network/Internet printing
 Secretarial service
 Translator
Guest Services
 Babysitting
 Cash machine/ATM
 Concierge desk
 Evening turndown service

12.  foreign exchange
 Grocery shopping service
 Housekeeping service daily
 Laundry on-site
 Newspaper in lobby
 Room service, 12:00Am - 11:59Pm,24-hour
 Safe deposit boxes , front desk
 valet dry-cleaning
Features
Guest Facilities
 Barber/beauty shop
 Car rental onsite : Hertz, 91-22-569-02126
Shopping & Stores
 Bookstore
 Florist
Gift/newsstand

13. FACT FILE
Rated As : 5 Star Deluxe
Rooms : 271 rooms,15 suites
In Room Facilities : Air Conditioning ,Coffee Maker, CableConnected
Televisions, Refrigerator, Trouser Press ,Hair Dryer, Mini Bar, Safe, Individual
Climate Control, Iron and Ironing Board
Hotel Amenities : Babysitting, Cash machine/ATM, Concierge Desk, Evening
Turn Down Service, Foreign Exchange, Grocery Shopping Service, Housekeeping
Service Daily, Laundry on –Site , Newspaper Delivered to Room ,Newspaper in
Lobby,24 Hours Room Service, Safe Deposit Boxes, Front Desk, Valet Dry-
Cleaning, bookStores, Shopping, Florist.
Must Enjoy : Listening to Indian Ghazals and Enjoying a Kebab Treat in the
Nawab Sahebs Restaurant, Inside the Hotel
Recreational Facilities : Swimming Pool, 18 Hole Golf Course, Facilities
forSpa, Fitness Equipments.
Eating Restaurants : Bombay Express- For Breakfast, Lunch and Dinner
Along with Confectionary Items.Emperor’s Court- Dinner.Lake View Cafe –For
Breakfast, lunch and Dinner. Continental and Indian Cuisines.Nawab Sahebs-
Authentic Regional Indian Kebabs, au
Must Try : Enjoying Internationally Reputed Drinks and Mediterranean Food at
the bear Inside the Hotel
Conference Facility : 15 Meeting Room, 1 Grand Ballroom with seating
capacity of 1700. 15 Breakouts Meeting Rooms .

14. Business Equipments : High Speed Internet access, Copy Service, Fax
Service, Full-Service Business Center, Messenger Service, Network/Internet
Printing , Secretarial Service, Translator.
Inside Tip : Most of the Dining Restaurants Require advanced reservation.
Getting There : Airport - 18kms, Railway Station – 15 kms.
A place on earth that can be said as next to heaven is the Renaissance Mumbai
Hotel and conventional center, located on the banks of the Powai lake this place
offers the magnificent view of the Powai lake.
Renaissance Hotel is situated on 15 acres of land and is a home to largest
convention center has become one of the important bbusiness and cultural centers
of Indian with more than 2,30,000 square feet of indoor and outdoorspace
Renaissance – Best among The Peers
The renaissance is the most famous all over the country for its location, rooms,
advanced technology, openness and much more. Its is to be noted that beside a
hotel it is the most important place for the business tourists, who visit the city to
organize seminars conferences, meetings and other function. The 15 meeting room
constitute the 80,000squre meters of the total meeting space. The state – of – art
technology and the facilities makes it the perfect place to arrange your meetings.
The internet connectivity, color photo copier, fax, laptops, multimedia computers,
cellphones are always there beyond this there this there is also video conferencing
facility, secretarial and translators available on request. This hotel has 7 floors and
271 rooms and 15 suites all well designed to give the guests a sense of openness
and space that revitalizes and re-energizes you. There is also two level concierge.
Visit this hotel and indulge in business or simply get engulfed by the natures charm
and the Renaissance’s appeal.
Renaissance Mumbai Hotel Convention Centre .If you want to taste some thing
new, definitely you should visit the restaurants where you have lot of options of the
international cuisine. the Nawab Saheb, emperor’s court, Lake View Café, and ‘A
Bar’ are the restaurant lounge and bar where you can taste the dishes from Chinese
from to Mediterranean. Indian specially the north Indian and Italian and in
general.

15. Recreation and Services - Simply The Best
The hotel offers the best service to its guests and the endless list of recreation.
The inside hotel recreation are the swimming pool, Jacuzzi, outdoor pool, spa,
gymnasium etc. The service include the 24 hours butler service, baby sitting,
laundry service and the complimentary services include the buffet breakfast, coffee
in room, newspaper delivered to room, shoeshine. On request the guests can have a
game of golf at the nearest golf course. Visit this place and it is to be sure that this
is the place where you can find the peace and tranquility to your mind. You can
hire a cab or the hotel has a package for guests sight seeing. For the thrilling
holiday plan a tour to this hotel and enjoy your outing without any disturbance in
your business program.
Accommodation
 583 rooms, 34 suites
 15 meeting rooms, 80,000 sq m of total meeting space
 2 concierge level
Restaurants & Lounges :
A Bar
 a perfect place for meeting
friends or just to relax and
unwind while enjoying a
variety of drinks

16. Emperor’s court
 Chinese
 Open for dinner
 specialized Chinese cuisine restaurant reservations preferred
Nawab Saheb
 Indian
 openfor dinner
 An elegant family style Indian restaurant serving North Indian Cuisine
Lake View Café
 international
 Open for breakfast, lunch, and dinner
 A multi-cuisine all day dining restaurant serving delicaciesacross the globe.
Recreation :
Swimming
 Juhu beach
 outdoorpool
 Jacuzzi
Fitness Facilities
 Club Renaissance
Golf
 presidency club Chembur (10 km)
 Royal Plans Golf Course(7 km)Spa

17. Services
Complimentary Services
 Buffet Breakfast
 Coffee/Tea in-room
 newspaper in lobby
shoeshine
Guest Services
 concierge desk
 Full-service business center
Safe depositboxes, front desk

18. FRONT OFFICE
INTRODUCTION
Front office deals in accommodating guest in the hotel and is a very
important department. It is an essential because it deals with the allocation of
room, which is a major income of hotel. The way in which a receptionist deals with
the guest has d direct impact on the guest. Front Office is one department, which
deals with guest directly. A receptionist, with his salesmanship can induce the
guest to stay at the hotel and in this way it increases the revenue the of the hotel.
The person at the reception carries the perpetuation of the hotel with
him. They take down the Check INS of the guests and groups. They hand over the
keys to the guest too. The first thing done by an assistant is to check whether the
guest has a reservation or not. In case he is not shown any reservation and the
guest is a walk in then the guest can be straight away refused in case he is
suspected of any untoward thing. Incase the guest has a booking then a registration
card is given to him to fill up board.sThe require details. (the card attached along
with the page for everyy detail0. Then the guest is handed over the key to his
room, which the assistant checks on his room, which the assistant checks on his
computer and allots
The bellboy then leads the guest away to his room. Then the assistant
enters the details of the card into his computer. An identification number is given
to the guest who is written down on the registration card. Then the rate is checked
in the computer and after everything is ascertained then the entry is made in the
guest arrival register.
‘First Impression is the last impression .’ The first department with
guest comes in contact. Front office department is just one of the department,
working towards the satisfaction of the guest.
For a hotel ‘Room Sold Revenue’. Room are the major operating
revenue producing department. It coves 80-85% of hotel revenue & does not
need investment frequently.

19. INTERDEPARTMENTAL CO-ORDINATION
1. HOUEKEEPING : Both Front office and Housekeeping are concerned with
rooms. The form with letting the rooms & latter with preparation of room. For
this is to be done efficiently there must be constantly exchange of information
between the two department. The housekeeping informs the front office about the
occupancy thrice a day. It also inform about room change being done out of order
rooms, rooms taken for re-decoration. Which helps in smooth functioning of Front
office an also sale of room without delay.
2. Security : Co-operation here is mainly concerned with prevention of fire theft
and safe keeping the property.
3. Telephone : Reception and information assistant after receiving any request
for wake up call, pass is on to telephone operator department keeps the Front
Office posted with the information regarding any STD, ISD or personal calls made
by the guests of various rooms so that the Front office cashier can do the posting
the guest general accounts.
4. Accounts : There is a close co-operation between Front Office cashier and
lobby staff. The receptionist informs cashier about walk-in or scanty baggage and
ask him to take an imprint of credit card of cash in advance. Bell caption fells
cashier about our so the he can prepare the bill for presentation.
5. Sales : Sales &; Front Office department co-ordinate on management level in
improving the rooms sale on lean occupancy days. Sales department sets the rates
corporate companies that are corporate and the meal plan rates, which is sent to the
reservations.
6. Other F &; B outlet : Front office sends information to different F &
B outlet about the group arrival in advance. So, that they can prepare themselves in
advance

20. HIERARCHY
(FRONT OFFICE DEPARTMENT)
Front Office Manager
Asst Front Office Manager
Duty Manager
Cashier
Front Office Assistant
Trainee

21. JOB DESCRIPTION
FRONT OFFICE MANAGER :
1. He is responsible for the functioning of this department .
2. He checks staff attendance, duty roster & sanction leaves
.3. He handles staff disputes.
4. He deals with guest complaints.
5. He sets, maintains the hotel standard &; operating procedures.
6. VVIPS & VIPS are treated as per his specifications.
7. Introduction of new systems viz. The instant reservation system needs his
consent. He grooms staff in this aspect.
DUTY MANAGER
1. Present all the time in his desk.
2. This manager is more concerned with the rapport with the guest than any actual
paper work as the Front office manager
3. At night Duty Manager looks over the functioning of the department.
SPECIFIC RESPONSIBILITIES
4. Meeting all the guests on arrival and departure.
5. Ensure that room blocking are done on time and information disbursed to
relevant departments
6. Implementation on the VIP check in procedure STARGATE.
7. Proactive to arrangement for large block/VIP movements in terms of
transportation, baggage movement, staff.
8. Ensure smooth group checks in co ordination with the Group Coordinator.
9. Double checking car pick ups for all VIP guests.

22. 10. Redressed of guest complaints and logs down incidents requiring the
management attention and follow up with decision when necessary. The would
also inculude after midnight.
11. VIP escorting support.
CASHIER
There are 5 cashier who report to the Duty Manager on shift. There are 3 Shifts
Morning : 07.00 - 16.00hrs
Afternoon : 15.00 - 00.00hrs
Night : 22.00 – 07.00hrs
In each shift 1 cashier is on duty.
1. At the beginning of each shift the float is counted and should match the
handover sheet amount. The exchange rate for the foreign currency is checked.
2. Any special handover, if any, is noted.
3. During the course of the shifts the check outs are taken.
4. The guest folios from various outlets are slotted into the correct slot in the
pigeon hole. At the end of the shift the float is counted, rebate reports, cash report,
paid out reports, foreign currency journal is printed.
5. The credit card transaction on E, D.C.are tallied with computer records
6. Handover is given to the next shift.
7. The float maintained at the Renaissance Mumbai Hotel & Conventional
Center.cashier = Rs4,25,000.
8. Any excess is given to the account department and if it is less then money is
taken from accounts.

23. RECEPTION
The reception operates 24x7. All the shifts besides handling Check
INS,registrations & inquiries are required to do certain tasks as listed below:-
Morning Shift (07.00hrs-16.00hrs; 09.00hrs-1800hrs)
1. Check for the house position for the & expect house position.
2. Check for expected arrival (EAL), crew and group movement.
3. The EAL breakup is done on the basis of type of check-in & time wise i.e.
at theinterval of 2hours starting from 0700hrs.
4. Take handover. Check the complaint register, log bookand fax file.
5. Check the mail on hold file. Print a vacant room report & update it.
6. Room to be blocked as per prior request in liaison with Guest Relation
Executive& housekeeping.
7. Rooms for crew to be blocked and announced to housekeeping.8. Maintain a
copy of the functions of the day list. Housekeeping discrepancy to becompleted
within 30minutes of its receipt.
8. Check on any follow up with reservation. Print rate info report & verify
rates.
10. Registration card to be tallied with EAL &; any missing registration card to
beprinted.
11. Complete handover book, log book & prepare the morning handover
checklist.Distribution of crew sheet if any to be done.
10. Registration card to be tallied with EAL & any missing registration card
to beprinted.
11. Complete handover book, log book; prepare the morning handover
checklist.Distribution of crew sheet if any to be done

24. CHECK-IN PROCEDURE
1. Ask the guest for the last name or the confirmation number after greeting
theguest
.2. Confirm with him the number nights he has reservation for.
3. Ask for guest preference regarding smoking/ non-smoking room.
4. Check for room availability.
5. Take down the information required in the registration card e.g. Payment
details,passportdetails etc.
6. Print the registration card.
7. Obtain signature on the registration card after confirming date of departure,
room
8. Confirm mode of payment and take an advance payment in case of cash
payment& pre-authorization in-case of credit cards.
9. Check-in the guest. Give the room keys & escort to the room. Wish him
apleasant stay.
CHECK-OUT PROCEDURES
1. Greet the guest and ask for the room number, verify his name.
2. Check for the minibar consumption with the guest.
3. Page the minibar department on the Triton Console about the guest departure.
4. Read the comments on the guest profile. Print the guest folio.
5. Present to the guest for verification and obtain his signature, on the folio.
6. Ask for mode of payment, in cash of direct payment.

25. 7. If credit card, check if any pre-authorization has been taken on the card. If it
hasbeen taken then go offline and charge the amount on the guest credit card. If
thepre-authorization is taken on the card on that card then swipe the card and
chargethe guest. Obtain the guest signature on the credit card slip. Attach to the
folio.
8. During the entire procedure , converse the guest , ask for feedback and scope of
improvement
9.Paid outs Incase a guest wants a cash of rs500 is given without any commission
and 5% commission is charged on sum of rs500 , the limit is only rs2500 . The
cash is only given against credit card
10. IOU This is for Interdepartmental cash transfers . Cash is given and an IOU
form is signed as a proof
11. Rebates In case of wrong positions or comparision rebates are offered but have
to be authorised by the duty manager

26. BELL DESK
01 Senior Caption
03 Bell Caption
14 Bell Boys
Shifts/Staffing
There are 4 shifts:-
• Morning:- 0700-1600hrs
01 Bell Caption, 04 Bell Boys
• Afternoon- 1500-0000hrs
01 Bell Caption, 04 Bell Boys
• Night Shift:- 2200hrs 0700hrs
01 Bell Caption, 05 Bell Boys
• General Shift: - 0900-1800hrs
01 Senior Caption

27. Check In / Guest Arrival
1. The guest is met at the porch& his luggage is kept at the bell desk
2. After the guest has checked in, the room number is taken from the Front Desk &
the luggage is delivered to the room. The Errand Card is filled; the pieces of
Luggages are noted on it.
3. If the guest is not accompanied by Guest Relation Executive then the Bell Boy
Offers to explain the hotel & room facilities to the guest.
4. Incase of scanty baggage guests, the front desk is informed.
Check Out / Guest Departure
1. The baggage is collected from the guest room and tagged.
2. After the guest has checked out, the bell boy accompanies the guest to the porch,
keeps the luggage in the car & wishes a fond farewell

28. Wake Up Calls
1. In case a guest does not respond to his/her wake up call given by the operator, a
Bell boygoes to the room with the room key & rings the bell.
2. If the guest does not respond the room is opened & the guest is woken up.
Discrepancy
1. If there is a discrepancy between Housekeeping status & Front Office status, the
bell boygoes to the room to check it. If no guest response, the room is opened &
physically checked to see if any guest luggage is kept.
Group / Crew Distribution
1. The Group & Crew rooming list is prepared by the Front Desk & is distributed to
various departments by the Bell Boys.
2. The different departments are: - Minibar, Private Dinning, and Housekeeping.
This is done as & when prepared by the reception.

29. WORK PERFORMED BY ME:
 Welcome the guest in traditional way.
 Take IRC’s of the guest
 Servewelcome drink to the guest
 Attach photo ID and and Preauth to the Reg card of the guest
 Update the Reg card for the respectiveshift
 Tally the reg cards
 Attach folios to the Bill
 Stand in the Lobby and solve the Guest Problems
 Make Keys For the GuestIf not working
 Escorting guest till the room
 Helping the bell boy at times of busy period
 Making setup of the crew

30. MASSAGE CENTRE
To complement and enhance many of our available treatments, the spa
offers a rangeofactivities and classes to boost fitness. These activities
will help you toget the best fromyour body and make the most of your
life cycle. Naturopathy/ life style consultation: Onconsultation, a
packageis designed in accordancewith your individual needs.
Yoga is an integrated way of bringing harmony to one’s body, mind and
soul. Differentbody types are comfortable with different asanas in yoga.
With expert advice, we helpfocus on those asanas, which are suitable to
your body in particular.
Meditation: Stress, which is the most common problem encountered in
today’s worldleads to various problems. Meditation helps you to be
aware of a higher purpose in life,letting you achieve a greater level of
satisfaction and peace of mind. Pranayama: Yoga
scriptures have long discovered that the mind and balance the vital
energy of the body

31. We are glad to introduce the personal training programs which are available for
anyone
who needs extra guidance or motivation of having someone to exercise with.
Having a personal trainer can be the best way to motivate and assist the individual
in
achieving their fitness aspiration.
Our A.C.E certified personal trainer will design a program specific to your goals.
Health Club and Fitness centre
Timings: 7 am – 10pm
 Steam and Massage Service
 Outdoor swimming Pool
 Timings: 7 am – 8 pm
 Doctor
On calls 24hrs DM to be informed
 Shopping Arcade
Timings: 10:00a.m. - 10:00p.m

32. ROOM RESERVATION
1) Check in/Check Out time 12.00 Noon.
2) All Bookings are confirmed/Guaranteedonly if you hold confirmation voucher
from Indiatravelite.com.
3) In the caseof "No Shows" the hotel /Indiatravelite.com reserves right to charge
Retention charges of 1 night to your credit card. Cancellation should be notified 72
hours prior to arrival in case for Mumbai, Delhi, Kolkotta, Chennai, Bangalore and
all other places 7 days before check in.
4) Your Statement will show charge as "Top Communication".

33. FOOD AND BEVERAGE SERVICE
Hierarchy (FOOD & BEVERAGE DEPARTMENT)
Food & Beverage Manager
Restaurant / Banquet Manager
Asst Restaurant / Banquet Manager
Senior Caption
Caption
Senior Steward
Steward
Trainee

34. DUTIES AND RESPONSIBILITIES
RESTAURANT MANAGER:
1. Planning of budget, work flow of important activities to be undertaken to
achieve the budget.
2. Train the employee and devoice new up selling strategies.
3. Responsible for the overall performance of the staff, to maintain discipline
and controlabsentecism.
4. Prepare duty schedule and roasters
5. Attend guest complaints and requests.
6. Supervises the operations and renders support.
7. Approves re-ordering of inventory for efficient work flow.
8. Responsible for controlling pilferage in bar and keeps a check on inventory

35. CAPTION:
1. Responsible for the operations of particular shift and section.
2. Receives and seats guest takes orders, does suggestive and up selling.
3. Prepares drink orders.
4. Does guest billing and posting.
5. Attends to guest request and complaints.
STEWARD
1. Works in co ordination with the captain.
2. Takes orders.
3. Picks up food & drink orders from respective kitchens.
4. Does clearance and wiping of washed articles.
5. Re set ups guest table.
6. Assists captain in his work.
TRAINEE
1. Mostly he does all the back area work.
2. Wiping off washed articles.
3. Picking up of orders.
4. Setting up of back area.
5. Assisting in operations etc.

36. CO-ORDINATING DEPARTMENTS
1. KITCHEN (Indian) –
The Indian kitchen prepares most of the items in the menu. These include all
tandoori dishes, north & south Indian dishes. The south Indian kitchen prepares
all the dishes in the menu those are south Indian including the appalams, crustace
and the famous degree coffee.
2. SERVICE BAR –
All drink orders (liquors, soft drinks and wines) are made at the service bar. The
service bar also takes care of room service and lobby lounge.
3. KITCHEN STEWARDING –
Kitchen stewarding take care of washing the cutlery and crockery. Also, weekly
buffing of various EPNS items are taken care by kitchen stewarding
4. HOUSEKEEPING –
The Restaurant co-ordinates with the housekeeping department for procurement of
various linen & uniforms of the staff. The department maintains an inventory of
the linen given to the restaurant as to keep control.
5. OTHER OUTLETS –
There are times when a certain beverage is unavailable at the outlet. At such times,
an IDT made ands items are procured from other outlets.
7. FOOD & BEVERAGE CONTROLS –
The controls department takes care that there is minimum pilferage of items
(specially liquor)

37. WORK PERFORMED BY ME:
 Daily cleaning of back area
 Picking up the dry store
 Picking up the Beverage store
 Clearing the Buzzing tray in Bombay Express
 Picking up the Cake from the bakery as per the kot number
 Folding the cake boxes of 1 kg , 12 kg and 3 kg ; as well as folding the
pastry box
 Making the take away of the guest
 Taking order from the guest
 Placing order on the table
 Clearing the table and dusting it from time to time
 Picking order of the guest from the butchery of raw meat
 Picking up order from the LVC kitchen i.e, the main kitchen
 Staking up of all tea and coffee supplies
 At the end cleaning up the coffee machine
 Covering all the items with cloth before closing
 Closing up of the cash and if excess , submitting it in the finance.

38. The Grand Ballroom
Spread across 230,000 sq.ft of meeting space (indoor & outdoor), the
Convention Centre is one of the largest in the country.
All Meeting venues are located the lower lobby level; with high accessibility
to meeting attendees.

39. venues Theatre Classroom Round
table
Grand
Ballroom
(13000 sq.ft
1600 /
1700
500 640
Each Section
(4335 sq.ft)
425 175 200
Powai
Ballroom
(3060 sq.ft)
300 125 140
Each Section
(1020 sq.ft
70 40 40
Jasmine
(500 sq.ft)
60 20 40

40. Banquets

41. DUTIES AND RESPONSIBILITIES
BANQUET MANAGER
1. Planning of budget, work flow of important activities to be undertaken to
achieve the budget.
2. Train the employee and devoice new up selling strategies.
3. Responsible for the overall performance of the staff, to maintain discipline
and controlabsentecism.
4. Prepare duty schedule and roasters
5. Attend guest complaints and requests.
6. Supervises the operations and renders support.
7. Approves re-ordering of inventory for efficient work flow.
8. Responsible for controlling pilferage in bar and keeps a check on inventory.
CAPTION:
1. Responsible for the operations of particular shift and section and finalizes
everything with the event coordinator.
2. Receives and seats guest makes sure that the function is running smoothly.
3. Prepares drink orders.
4. Takes care of the equipments required for the event.
5. Attends to guest request and complaints

42. STEWARD
1. Works in co ordination with the captain.
2. Takes care of guest request.
3. Picks up food for the buffet and replenish it from time to time.
4. Does clearance and wiping of washed articles.
5.Makes sure that the buffet arrangement is clean.
6. Assists captain in his work.
TRAINEE
1. Mostly he does all the back area work.
2. Wiping off washed articles.
3. Picking up of orders.
4. Setting up of back area.
5. Assisting in operations etc.
HOSTESS
1. The hostess is the
“face” of the Restaurant. Their
job includes escorting the
guest, taking
reservations, folding napkins etc.

43. CO-ORDINATING DEPARTMENTS
1. KITCHEN –
The Indian kitchen prepares most of the items in the menu. These include all
tandoori dishes, north & south Indian dishes. The south Indian kitchen prepares
all the dishes in the menu that are south Indian including the appalams, crustace
and the famous degree coffee.
2. SERVICE BAR –
All drink orders (liquors, soft drinks and wines) are made at the service bar. The
service bar also takes care of room service and lobby lounge.
3. KITCHEN STEWARDING –
Kitchen stewarding take care of washing the cutlery and crockery. Also, weekly
buffing of various EPNS items ai taken care by kitchen stewarding
4. HOUSEKEEPING –
The Restaurant co-ordinates with the housekeeping department for procurement of
various linen & uniforms of the staff. The department maintains an inventory of
the linen given to the restaurant as to keep control.
5. OTHER OUTLETS –
There are times when a certain beverage is unavailable at the outlet. At such times,
an IDT made ands items are procured from other outlets.

44. 6. ENGINEERING –
Any repair or maintenance work at the outlet is carried out by Engineering
Department. Maintenance of coffee/ tea machine, microwave & other equipments.
7. FOOD & BEVERAGE CONTROLS –
The controls department takes care that there is minimum pilferage of items
(especially liquor).
8. FRONT OFFICE –
To get information about occupancy, housecount. Info about Group’s, VIP’s,
Crew Movements. Info about reservation status i.e. whether RRIB or not. To
check for any billing instruction, discounts etc.
9. STORES, PURCHASE, RECEIVING –
Requisition for general inventory or bar stores is sent & same is procured as &
when required.

45. HOUSEKEEPING
AN OVERVIEW
Housekeeping is the backbone of the hotel. The housekeeping department is
responsible for the upkeep and maintenance of the entire hotel. One of the first
impressions, guest forms when he walks into the hotel is a reflection on the
housekeeping department- how clean, a pick-n-span and well maintained are the
surroundings. No hotel can function without this department because it overseas
everything from the guest rooms, public areas, laundry, linen, horticulture &
flower arrangement to maintenance3 of housekeeping equipments, which is now
becoming increasingly high-tech. Considered a back of the house operation earlier,
the perception of housekeeping has undergone a sea change, Now, not just
managers but staff at all levels including the housekeepers are being encouraged to
interact with the guests. Since the feedback they receive is the first hand, it simply
helps the management to respond promptly to the guest requirements. This also
helps to update guest history more accurately. Increasingly more responsibilities
are being delegated to the housekeepers who are being groomed as Guest Service
Agents.

46. Room inventory
Room Types Number of Rooms
Superior Room 269
Deluxe Hill 72
Deluxe Lake 130
Concierge 78
Junior Suite 12
Corner Suite 13
3 Bay Suite 1
4 Bay Suite 1
Duplex Suite 4
Presidential Suite
( Tower 1)
1
Presidential Suite
( Tower 2)
1

47. HIERARCHY (HOUSEKEEPING DEPARTMENT)
Executive Housekeeper
Housekeeping Executive
Floor / Public Area Supervisor
Room / Public Area Attendant
Casual

48. JOB DESCRIPTION
EXECUTIVE HOUSEKEEPER
• Takes briefing for the Housekeeping HOD’s.
• Makes sure that the housekeeping service standards are maintained.
• Attend the morning HOD meeting.
• Prepares Duty roasters for the Housekeeping HOD’s.
• Sanctions leaves and offs.
• Responsible for the overall performance of the staff, to maintain discipline
• Attend guest complaints and requests.
• Supervises the operations and renders support
• Approves re-ordering of inventory for efficient work flow.

49. HOUSEKEEPING EXECUTIVES / SUPERVISORS
• Gets the work done from the room attendants.
• Check the total departure / vacant status of the rooms.
• After the room is done clear the room and make it available for sale.
• Make sure that the room is in the standard condition.
• Checks for any maintenance work to be done.
• Checks for the room / bathroom amenities.
• Arrange the linen and toiletries for the room attendants.
ROOM ATTENDANTS
• Place all amenities and linen in the Housekeeping Trolley.
• Check the no of departure/ crew / vacant rooms.
• Start with the departure rooms.
• Cleaning of the room thoroughly.
• Cleaning of the bathroom thoroughly.
• Placing the toiletries and room amenities properly.
• Checking if any maintenance works to be done.

50. HOUSEKEEPERS REPORT
A Housekeeper has to prepare a report known as the occupanc report in,
which the current status of the room is given. All the occupied room,
room, clear room, and rooms etc is listed on this report. The report is
prepared and sent to the reception thrice a day. These reports are then tallied
with those of thereception and the discrepancy report is then prepared
basically to know the latest position of the rooms. The report must have the
signatures of the supervisor who prepares and sends the report down to the
front office.
LINEN ROOM
It is one of the most important sections in Housekeeping. All the
departments depend on the linen room to get their linen and uniforms
laundered. Linen room supervisor heads the linen room. The soaked linen is
collected & counted in front of the House man for the right count. The badly
and damaged stained linen is kept aside. Warning is issued to the person
responsible. The description of soiled item, soiled count, clean linen
received, balances and other remark is entered in linen exchange slip. Clean
linen is given in exchange against the number of soiled linen

51. WORK PERFORMED BY ME
• Collecting the linen from the laundry.
• Setting up the Trolley.
• Distributing linen equally for each floor.
• Collecting the soiled linen from each floor through shooters.
• Taking the soiled linen back to the laundry.
CLEANING OF THE ROOM
• Leave the doorwide open until work in the room is completed.
• Turn on every light, if any bulb is burned our report immediately and switch
off the lights.
• Immediately report any damage to the room, furniture and equipment.
• Any article left by the guest in a departure room should be reported
immediately.
• Hang any article of clothing found on the bed, chauffeurs or furniture,
neatly
in the closet.
• Printed material, magazines and other papers, which are not in the waste
paper
basket, should be placed neatly on the dresser.
• Empty all the ash-trays in the waste paper basket spread a newspaper on the
carpet and empty your waste paper basket on it. Never put your hand inside
the basket.
• Gather all soiled linen and other waste from the bathroom strip the linen
from
the bed, shake the linen out thoroughly over the bed to make sure that no

52. clothing or other articles are mixed with the linen.
• Show the bed linen, mattress are wet, stained or torn report it at once.
• Gather all soiled linen in bundle and take it to the hamper on your trolley.
Be carefully noted to overload the hamper.
• Bring the clean linen and make the bed.
• Check and replace the guest supplies.
• Clean the wardrobe shelves and rod. Keep 16 hangers in room. Keep three
laundry bags on the top shelf with laundry list. Dust the inside doors,
wardrobe floor and corners.
• Open the dresser drawers and clean them. Place the prescribed guest
supplies in the appropriate drawers, the item and amount is given on your
checklist.
• After providing the night service, keep the bed spread on the top shelf of the
wardrobe the luggage rack in case shelf has no place.

53. CLEANING OF BATHROOM
• Remove all the guest and Hotel article from the marbles top of the wash
basin .i.e. gargle glasses, ashtrays etc.
• Remove soiled linen including bath mat and rug.§ Clean the light fixtures.
• Clean the mirror with the wet cloth and then give shine with dry cloth or old
newspaper.
• Clean the wash basin and marble top with VIA and sponge tines with tap
water and dry it with towel duster. Replenish guest supplies and it arranges
neatly guest and hotel articles removed in step no 1.
• Clean water clots with Vim and brush from inside and outside. Sufficient
phenol may be used to the W.C. keep three hygienic bags at the neck of
water closet, close seat cover and put on satire band.
• Wipe and dry show curtain with towel duster and keep away when washing
the bathtub.
• Washing bathtub with Vim and brush, rinse with clean water and dry with
towel duster.
• Empty and clean the laundry basket.
• Spread shower curtains and place it in the bathtub.
• Clean the bathroom floor and dry with mop.
• Replace fresh bathroom linen.

54. WASH BASIN
Toughly chain the inside and outside the basin. Stopper chain and water
outlet should be cleaned properly. All the chrome fixtures should be dried
with a clean cloth to remove water spot.
TUBE AND SHOWER
Test water closet, seat and seat cover must be cleaned inside and outside.
Clean the set hinges and flush valve, clean and wipe dry the sear and use the
hygienic band in departure rooms. Disinfectant W.C. with phenol. Never use
water from toilet for cleaning purpose. Dust inside the bathroom door. Wipe
off the soiled places. Equipment used on the floor should not bee use in the
tub and wash basin.
Replace the rug and bathmat. Turn off the lights and close the door.
DUSTING
Dust the room completely starting with the entrance door frame work around
the room.
Dust all doors, doors frames, pictures windowsills and frames. Dust furniture
makes sure nothing is left there. Dust bed board lampshades and based and
telephones

55. TURN DOWN THE BED :
Pull the night spread gently back, exposing the pillows.
Fold the spread in a three way fold.
1. Top toward the bottom of the bed, approximately ¾ of the way up.
2. Bottom towards the head of the bed, approximately ¾ of the up way.
1. Fold the left side to the center.
2. Fold one more time and you have a folded spread that will fit on the closet
chief, baggage bench or in the dresserdrawer.
3. Pull back the second sheet, blanket and the third sheet in operations, in to
triangle.
a) Double bed rooms occupied by two persons, follow the same turn down
procedureon both sides of the bed.
b) Twin bed rooms occupied by one person, turn down bed nearest to bath
room. Turn down the bed facing the night table.
c) Twin bed room occupied by two persons turn down each the bed facing
the night table.
d) Place the Good Night amenities on the pillows

56. KITCHEN
INTRODUCTION
Hotels are justify proud of their reputation for fine cuisine and elegant dining.
Food productionis an integral part service of hotel. When the guest arrives at the
hotel he not only expects good food of the highest possible standards Especially in
today’s times with growing competition it is very essential that the hotel tries to
provides as many food outlets to the guest serving various kinds of quality cuisine.
Nowadays the restaurants not only provide services to the in-house guests but also
to the local guest the recognized patrons. Food productionis the conversion of
food from the raw to the palatable state.
It is no longer a professionconcealed in mystery like the secrets are available
easily today with its formula. There principles, procedures and techniques in food
production just as there are in other fields.
Food productionis respectconnoisseurs of food who have been passing techniques
and styles of cooking from generation to generation. It is due to this fact that food
production has developed to the advanced form it portrays today. Even for
achieving the goal of profit, emphasis is not only on quality of food and techniques
of presentation but also on hygiene ‘nutrition, satisfaction and economy to a
customer, at there are six restaurants and room service available for providing
service to the guests. For the functioning of these outlets there a series of kitchen
provided. Although these entire kitchens were not covered during our training
period the following were provided to us for the same.

57. JOB DESCRIPTION
KITCHEN EXECUTIVE
Responsible to : Executive Chef
Responsible for: Kitchen section
Duties & Responsibilities:
1) He is responsible for overall smooth and efficient functioning of the whole
section.
2) Ensures that prescribed recipes and standards are followed.
3) Responsible for quality control, improving standards and innovation.
4) Co- ordination with all the other departments and section of the kitchen.
5) Attend the morning meetings and perform administrative duties for the
section.
6) Prepare the duty roasters.
7) Authorizers all the formats.
8) He is also authorized for granting leave to personnel in his own section.

58. SOUF CHEF
Responsible to : Master Craftsman
Responsible for : Chefs working under him
Duties & Responsibilities :
The sous chef is responsible for his particular department which may very
e.g. pastry, garde manger.
He issues a duty register for his department and hands over duty sand
responsibilities for the staff working under him.
The sous chef is answerable to the executive chef and hr has to keep the
functioning of his particular up to date.
He sanctions overtime and leave for the personnel in his department.
CHEF DE PARTE:
Responsible to : Master Craftsman
Responsible for: Chef working under him
Duties & Responsibilities:
1) Ensures that the food items are picked up timely and checks portion
control.
2) Task over the duties of master craftsman in his absence.
3) Prepare the storeroom requisition.
4) Ensure the proper storage of raw materials.
5) Ensure correctmaintenance and usage of equipment.
6) Supervise the wastage controland mis-en-place.

59. COMMIS:
Responsible to : Kitchen executive
Responsible for:Apprentices
Duties & Responsibilities :
1) Maintain overall cleanliness.
2) Prepares the food dishes.
3) Responsible for properusage of raw materials and equipments.
4) Ensures properstorages of raw materials.
5) Ensures the storekick- up is proper.
APPRENTICE COOKS
Responsible to: Master Craftsman
Duties & Responsibilities:
The apprentice cooks are on the induction level as they have to develop their
knowledge about the basics of cookery.
As apprentice cooks, their main objective is to help out, learn and be
observant at all times.
Most of the times, they are handed over with task like cleaning, cutting and
doing mis-en-place.

60. THE KITCHEN SUBDIVISIONS
In the hotel, they use the decentralized system of kitchen functioning though
in some places centralized system is used. The main sections of the food
production department are:
1. MAIN KITCHEN: This section of the kitchen is divided into 3 sub section
as following:
a. Soup section
b. Hot range (continental)
c. Indian Kitchen
This section mainly serves to outlets as room services, La Rochelle, Coffee
shop, Banquet.
2. GARDEMANAGER: This section deals with the cold meat and food for
the department. It serves to all the outlets of the hotel such as butler
pantry, Roomservice, Coffee shop, La Rochelle, other section of the
kitchen etc. It is a decentralized kitchen working 24 HRS.
3. BAKERY: This section of the kitchen working continuously and
producing high quality cakes, pastries, desserts, bread rolls etc. It is a
decentralized kitchen working 24 HRS.
4. BUTCHERY: Butchery in hotel terminology is also called “ Meat
Fabrication ” as it is involved in changing the form of meat, poultry, fish
etc. from unclean and large chunks to clean and appreciate sizes as
required for various purposes.

61. 5. COFFEE SHOP KITCHEN: This kitchen serves all the continental dishes
on the menu 24 hrs- a day.
6. SPECIALTY KITCHENS: These are the kitchen solely working for the
restaurant they are attached to. This kitchen produceonly the type of cuisine
offered by the restaurants. The kitchens work on break shift basis except for north
west frontier cuisine kitchen as it involves a great deal of cooking over a lo0ng
period of time.

62. INDIAN KITCHEN
This section is the main kitchen which is responsible for the preparation of all
Indian.
Tandoor section: This section is responsible for the preparation of the all
tandoor items. Its basic function of the morning includes supply of breads to
La Rochelle.
Halwai section: This section is involved in the preparation of all Indian
sweets whether hot or cold. All the dishes are prepared by the halawai for ‘a
al carte menu’ as well as banquet parties and kept in the cold storage under
lock and key.
BAKERY
The bakery consists of a twin room enclosure called the confectionery and
the bakery (the place where all the baking is done) with its own walk-in
and deep freeze. It is the place where the preparation of the cakes, Breads,
Pastries, and Tarts etc takes place. It provides a large variety of desserts and
beverages for the benefit of the guest. It is a guest’s delight to be in the outlet
which brigs into combination one of the best products with the hospitality of
the staff at the work. The bakery provides service to coffee shop, Room
Service, La Rochelle, Butler pantry, Banquet, Pantry shop & all specialty
kitchens.

63. ORGANISATIONAL STRUCTURE
Sous Chef
Kitchen Executive
Chef De Partie
Commis 1
Commis 2
Commis 3
Apprentices / Trainees

64. CONTINENTAL KITCHEN
As the name clearly indicates, it is responsible for the preparation of all
continental dishes and their service to outlet such as La Rochelle, room
service, and the banquets. This section is divided into 2 parts.
1. Soup Section.
2. Hot Range.
1. Soup Section: This is the section preparing all types of soups for all
banquet functions and restaurants. The section has one chef working,
who prepares all the soups. Every day about 7-8 soups are prepared
including the party soups and the quality produced is 150 cups of each
soup daily. This section also prepares stocks ofdifferent type for use in
soup section as well in any other part of kitchen as required. The section
gets the raw materials in daily requisition basis to stores and butchery.
The soup prepared everyday includes.
Mulligatawny soup Cream of Tomato Soup
Tomato ShorbaSoup Cream of Leafy Spinach soup
Cream of Mushroom soup Seasonal soups
2. Hot Range: This section of the main kitchen is responsible for
preparation of food for the restaurant buffets in the morning and a la carte
menu to the restaurants in the evening. It is further divided into the
following.
Vegetable section, Grill section, Range section, Saucier section, Pantry section

65. The shift does the following duties
1. The function prospectus is once again cross examined though done before
also.
2. The kitchen is set up.
3. Mis-en place for food stuff is done.
4. Buffet food is prepared and sent that it is picked up timely.
5. Stores are bought (includes grocery, perishable, butchery)
6. Soups are prepared and given to outlets & rest are stored.
7. The shift also does indenting for raw materials for next day.
EVENING SHIFT:
1. Stores are brought (if ant balance is there)
2. The kitchen is once again set up.
3. Order of food is prepared.
4. Mis-en place for their own shift is done.
5. Soups and other items for the banquets and prepare.
6. Live pasta is provided for in case demanded for the party.
7. Mis-en place or the closing, duties and cleanup is carried out

66. EQUIPMENT IN CONTINENTAL KITCHEN
Name Function
Roasting pans For bulk Sauteing, Frying etc
High pressure burners For cooking food
3 Tier Oven For roasting meat products
Salamander For Gravitations
Hot plate For slow cooking
Grill For grilling food

67. GARDEMANAGER
The Garde Manager or the cold kitchen is the place where all carvings and
displays are carried out. Here the staff is skilful and the work done is very
different from the other kitchens.
Various salad displays, fryer displays, meat platter displays in a decorative
and fancy manner are done to improve the image and the standard of the
hotel. Fancy carving and decorative displays are always liked by the guests.
The total strength of the kitchen comprises of 7 people. The Garde Manager
is small kitchen with one walk-in cooler and our traulsen. It is located right
beside the pastry kitchen and is not far from the main kitchen. Here the
items and displays would be made according to the pastry sheet. It mainly
caters to parties and buffets.

68. Duties and Responsibilities:
Pick up the stores,
Open and set the kitchen for function.
Cross checkthe function prospects.
Prepare the salads for buffets in coffee shop and La Rochelle.
Prepare cold meat platter, canapé platters for outlets.
Prepare dressing and garnishes for salad buffets.
Peeling of sweet lime and talking out the juice for La Rochelle lunch.
Preparing for next days breakfast fruit platters.
Other related functions:
1. It prepares classical
canapés for banquet
functions.
2. It also carried out Ice
carving and pumpkin
carving etc.

69. Equipments Used In Gardemanager :
Slicer For slicing of meats, vegetable, fruits of
equal size.
Juicer For taking out juices
Traulsen Products For storage of frequency used
perishables
Walk In Used for storage of items
Gravity Feed For slicing Breads , eggs etc.

70. DISPLAYS MATERIALS:
Garde manager is an innovative image creator for the hotel and thus there
are various material used for displays of products. Someof them are as
follows:
1. Marble tops
2. Mirrors with wooden beadings of very thin thickness.
3. Silver platters covered with jelly or has no direct contact with fruits,
vegetables, etc.
4. Glass / ceramic bowls.
STANDARD PRACTICE:
Slice the garde Manager section deals with highly perishable products, there
are some points to be kept in mind while working, in this section, these are is
follows:
The products used should be fresh as possible.
Salads should be prepared close to pick up time to ensure freshness.
The dressings and garnishes should be prepared freshly and accordingly.
It is advised to use gloves during handling of raw fruits and vegetables, as they are
highly susceptible to bacteria and other germs

71. ITEMS PREPARED:
Russian Salad: Peas, Potatoes, Pineapple, Carrot (sliced). Mix with
mayonnaise and seasonings.
Chicken Salad Hawaiian: Chicken, Pineapple, Capsicum, Potatoes. Mix all
this in mayonnaise and seasonings.
Chicken Chaat: Diced chicken tomatoes, coriander leaves, green chilies,
meat masala, tamarind chutney, jeera powder, black salt, dhania. Mix well.
Chicken salad / Barbeque sauce: Shredded chicken, julienne of capsicum,
potatoes and pineapple. Add in barbecue sauce and seasonings.
For barbecue sauce: tomato paste, water, sugar, vinegar, Wostershire sauce,
mustard, salt, spices, modified food, starch, benzoate of sodaand a
preservative. (However barbecue sauce is used ready-made).
Chicken Salad Veronique: Same as chicken salad Hawaiian but garnished
with white grapes.
Chicken Roulette: Fillet of breast with gelatin sprinkled. Stuffing is of your
choice i.e. chicken mousse, cheese, mushrooms etc. Then finally it is poached.
Chicken / Ham Mousse: Shredded chicken / ham is minced in the buffalo
chopper. Then the platter is added and the mixture is made into a paste.
Cream may be added if decided.
Sprouted Beans chaat: Sprouted beans, capsicum, tomatoes, tomato sauce,
tamarind, chutney, coriander, chaat masala, dhania etc.

72. Artichokesalad: Small or tiny dices of tomatoes, capsicum, artichoke, onions,
seasonings. A lemon dressings is added.
Soaked Chicken Salad: Shredded chicken, tomatoes and capsicum julienne. Add
lime juice and
seasonings.
Cocktail Sauce:
Mayonnaise, tomato
ketchup, Worstershire sauce, tabasco sauce, lime juice, brandy and seasonings.
Honey Lime Dressings: Add honey and lime juice, this can be used as dressings
for salads (Ratio of honey and lime is 3:1).
French dressing: Vinegar, oil, mustard, salt and pepper.
Sprouted Moong Salad: Sprouted moong, French dressings, lemon dressings,
barbecue sauce, tomato and capsicum dices and seasonings.
Egg salad: Julienne of tomatoes, cucumber, capsicum, eggs, coriander, salt,
pepperand mayonnaise.
Curry Boy Salad: Diced eggs, lettuce, chopped chilly, chopped onions, salt,
pepper, mayonnaise.
Waldorf salad: Diced pineapple, diced apples, mayonnaise, seasonings. This is
garnished with finely chopped walnuts.
Tossed Salad: Diced tomato, cucumber, radish, seasonings. This is toast in
French dressings.

73. DRESSINGS:
1. Italian: Rosemary, Thyme, Tarragon, Oregano, Salt, Pepper, Mustard,
2. Vinegar, Salad Oil.
2. Walnut Dressings: Chopped Walnuts in French dressings.
3. Cream Dressings: Grated cheese and cream.
4. Chantilly Dressings: Mayonnaise Sauce, lime juice and seasonings.
5. Thousand Island: Tartar Sauce, tomato, ketchup, Worcestershire sauce,
paprika.
6. Cream Mayonnaise: Mayonnaise, vinegar and garlic paste.
7. Peach Dressings: Mayonnaise, water, vinegar, and finely chopped peach.
8. Curd Dressings: Curds, onions, chilies and seasonings.
9. Paprika Dressings: Paprika powderand vinaigrette.
10. Thyme Dressings: Thyme and vinaigrette.
11. Green Goddess Dressings: Make tarter sauce, Add parsley juice and chopped
Parsley. This has a greenish color.
12. Avocado Salad: Avocado, lime juice, cocktail sauce, seasonings, garnished
with Pimento and black olives.
13. Chicken Salad
Florida:
14. Cottage Cheese
Salad: Strips of
cottage cheese
garnished with cocktail sauce.

74. BUTCHERY
Butchery section is the section where all the meat, poultry and fish items are
received. Due to increasing demand for non-vegetarian items, the hotel have built
a separate unit in the premises itself, called butchery. From butchery, the meat
products are supplied to all the satellite kitchens as well as the main kitchen.
Nearly 80% of the meat items are cleaned and packed and stored here for the
future use by different outlets. Remaining 20% stored in the way it comes from
the suppliers, needing to clean etc.
They are then cleaned of their refills and other parts which can cause spoilage then
stored, freshly packed in a bag. Butchery is also called as meat fabrication area of
the
hotel. The butchery is headed is headed by a chef the parties.
The area of this unit is sufficient enough and clean. All the work here is carried
out by team headed by a senior chef, senior cooks, Cooks, Butcheries and
apprentices. Last in the order come the trainees.
Butchery has two walk INS and deeps, for fish and sea products and for meat
products.
Temp of walk-in 8-10°C.
Temp of deep in around-14°C

75. All the different cuts are coded and packed in plastic packets, which are then
stored in plastic baskets and kept in the deep or wale-ins.
However, there is standard pattern followed before packing and storing. All items
are first packed in plastic bags and then put in vacuum machine. After the item is
vacuumed, the packets are transferred into baskets and kept inside.
All kitchens except main kitchen send their requirements one day in advance. So,
at the end of the day, chef goes through the form of a computerized indent sheet
and places items of various outlets in different baskets and put a tag on them.
Main kitchen orders through order tickets as their requirement may change at any
time due to unpredictability of parties in the banquet halls. All costs are adjusted
in the computer at a later stage.
All the items are dated and FIFO system is followed. The inner deep is actually
meant for extra stockor for the items which are not used at a regular basis.
Stocktaking is carried out on every Wednesday and on Monday night, fumigation
process is carried out. Therefore, on Tuesday morning, all the walk-ins and deep
are cleared thoroughly.

76. INTER DEPARTMENTAL RELATIONSHIP
The ‘Kitchen’ has a direct relationship with the following departments:
F & B Outlets
It has been already discussed how the kitchen is related to the F & B outlets. ( The
outlets swell what the kitchen provides ) the intimate relationship makes the
earning & maximization objective of the F & B department, a realty.
Kitchen Stewarding
Stewarding serves the kitchen in the following ways:
Cleaning of kitchen areas thus ensuring properhygienic standards,
Cleaning kitchen utensils.
Reporting possible faults in kitchen area & machinery to the engineering and
maintenance department.
House-keeping department:
For uniform.
Other Operations:
Kitchen staff and kitchen stewarding department jointly run the staff cafeteria

77. TRAINING ASPECTS
 Aim and Objective of Training :- Doing Hotel Management ony By
Theoretical Knowledge means of bookis not perfect solution for the
achievement in the hotel industry . It requires Properand practical
knowledge about each and everything in an hotel industry . I kept my goal to
learn most out of this practical induction training programme. By working in
each and every department of the hotel and grt to know the secret behind its
succesfull working in this competitive world
 Identify Strenghts and weaknesses :- During this training period , I
got to know completely about me that where I am lacking around . Wih this
I corrected my mistakes also with the help of seniors who taught me and
corrected my mistakes , showed me the correctway to work and some
hospitality standards.
 Discipline :- In order to survive in the hotel industry as a trainee , also as a
employee firstly we have to maintain displine and a good relation with our
seniors and heads . Maintaining attitude plays a important role , in case of
guest as well as of seniors ; but it should be of correctmanner. No matter
where to succed Discipline matters a lot.
 Speed :- I got to know the importance of speed in hotel industry,
when we work 247 no matter what the time is we have to serve the
guest at most speed with accuracy
 Flexibility :- A trainee needs to be flexible , hotel has its core
department which are further divided into sub departments . As a
trainee we get to work in each and every department . We always
need to change ourselves according to the department

78.  Initiative :- Bein a trainee I got to know about each and every department
in and out . At many times during the absence of the seniors and heads , I
had to take my own decisions and take initiative and tackle the guest with
the rules as per taught by them.
 Motivation :- Being self motivated when the guest appreciates for the
service provided by us. Also my colleagues and seniors motivate me when I
do Which is impoosible for me.
 Inspiration :- I used to get inspired by the colleagues and seniors working
in the department . They teach us each and everything tat what is righ and
wrong ? . Handling guest complaints being the departmental head
andresponsible for it.

79. DIFFERENT DEPARTMENTS OF TRAINING
 Housekeeping
 Guest Floors
 Guest Rooms
 Public Areas
 Lost and Found
 Food and Beverage Service
 Mumbai Express ( Serving Guest And Clearance)
 Back Area
 Food Production
 Gardemanager
 Continental Kitchen
 Alacarte
 Indian
 Guest Buffet
 Front Office
 Front Desk
 Back Office
 Reservations
 Rooms Control

80.  Laundry
 Using Pressing (CALENDAR) Machine
 Puffing Machine
 Human Resources
 Record rooms

81. DETAILED TRAINING EXPERIENCE
Housekeeping :-
One of the most core department of the hotel without which the hotel
cannot run smoothly . The initial days were really hardworking . But I
like to clean the dirt and the stains and mostly the bathroom and I don’t
think it tough . This was the vast department spread all over the world .
Later on I got myself involed into the work and the interaction with the
guest appreciating my work performed . it is true that ‘Cleanliness is
next to Godliness’. I also worked for few days in Lost and Found.
Food and Beverage Services :-
Fromthe very startof my training inh B and f DepartmentI was Given to work in
frontarea and servethe guest, where I was appreciated for the work done. I also
learnes sometechniques to serve, Where I got self Motivated . Working in Food
and Beverage was all about Style and Attitude and a bit of fast work to satisy the
guest needs as early as possible.
Food Production :-
Kitchen was a place with huge responsibilities , where we have to play with fire
with right time and right things . It itself is the secret of success behind the hotel .
the secret Ingredients are never spread out . It is really hard working and requires a
lot of efforts to be perfect . its all about correct methods and correct ingredients of
cooking. Hence this was the department where II enjoyed a lot and gor to learn
about new things everyday .

82. Front office :-
It’s the first impression of the hotel . Front office deals in with guest for
Reservation and registration of rooms or to know about the hotel in case of any city
guest who is not staying with us and solving their queries . they are the real
revenue market for the hotel . there are thye real salesman who actually attract the
guest with their power of communication . Being in front of the guest knowing
about their needs and fullfilling them was of caring and joy. Handling the system
of the hotel i.e , OPERA was of a real learninjg experience to me.
Laundry :-
This is the department which does not comes in contact of the guest .
But is always responsible for the cleaning and pressing of the guest
clothes and also of the staff employees. They also Clean the Bedsheets
and Dusters, which is essential for the cleanliness and maintainence of
the rooms .
Human Resource:-
When I entered in this department it was running busy as there was
AAW (Associates Appreciation Week). I learned ther to scan documents
and learn about the maintaining Of files of each and every employee.
This Department is The heart of the hotel.

83. LEARNING OUTCOME
 Housekeeping –
 Learned to make guest rooms of a particular guest floor .
 Learn to set floors pantry and maids cady.
 Learned the used of chemicals on different surfaces.
 Learned to vaccum guest rooms and corridors .
 Learned how to clean wasroom as per guest standards .
 Learning various types of folds for different towels .
 Learned how to do super cleaning of guest rooms .
 Learned how to make bed as per the hotel standards
 Learned how to check minibar.
 Learned to take room discrepancy report .
 Learned to handle guest complaints.
 Learned to do follofs in guest rooms.
 Learned the procedure of Lost and Found.
 Front Office –
 Firstly learned how to greet the guest .
 Learned how to coomunicate with him.
 LOearned guest rooming and escorting them .
 Learned how to take Reservations.
 Learned how to do message slipins beneath the guset
rooms door ..
 Learned to take guest calls and aslo to respond them
 Learned to give wake up calls .
 Handling of OPERA system .
 Updating the Reg Cards.
 AT the end of the shift Tallying them according to the
2014 report.
 Scanning photo Id’s of the guest .
 Taking Pre auth of the guest..

84.  Food and Beverage Service
 Learned how to do table set ups
 Learned how to do napkin folds
 Learned how to do clearance
 Learned how to do services of different types of tea and coffee
 Learned how to do sideboard setup
 Learned how to pick up food with KOT number
 Learned how to make different types of tea and coffee on the
machine
 Store pickup
 Learned how to place order on to the guest table
 Learned how to close the cash
 Learned the closing of the restaurant
 Learned to make takeaways
 Learned to work as a teamplayer
 Food Production
 Learned tagging in Walk in
 Store pick up
 Learned to do different juices as per KOT
 Learned to make different types of starters
 Learned how to cut fish and chicken
 Learned how to refill buffet and maintain back up
 Learned how to make French fries , Potato wedges and
different nuggets
 Leaned to set up breakfast buffett
 Learned to set up the pasta counter
 Learned to handle live sandwhich counter
 Learned to handle live omlate caunter
 Learned to handle live pasta counter

85. SUMMARY
It all started with the Interviews . This was a very tough
period for , as I was going to undergo Interviews for the
first time in my life . As I thought I had to undrgo 6
Hotels with Interview Where I got selected in the last
hotel Which was Very close enough to my house . Hence
I was a bit depressed for not getting selected in 5 hotels
just for the training ; but also a bit happy to be getting
selected in Renaissance hotel Powai which was close to
my house and I thought that some things happens for the
good reason. My training schedule was from 15th
December to 14th may , Overall 5 months . The initial
training period was tough and difficult to get addict to the
work scenario . After some days I got addicted to work . I
experienced many new things in life . The training period
was a turning point in my life Where I got to learn manny
new things in life . I got to learn each and everything of
all the departments , types of services which are availed
in hotel and a lot many things . Working with new people
was not so difficult as I got got friendly with them a
learned a lot many new things . During these 5 months I
completely changed myself to be a hotelier and also
gained a lot of confiedence . I got to know the meaning
of hard work . My whole training period was wonderful
learning experience. I got to deal with skilled and
experienced staff members who were very supportive
both in getting the work done and providing
information.Working with experienced staff has helped
me a lot in learning how to get the maximum work done
in short period of time. Working with them even made
me value manpower and time.My whole training period
has made me more confident about my communication
skills as I was in constant contact with the guest, seniors
and other staff members.

86. This training has made see the Hotel Industry in its true light. It has
made me realize that Hotel Industry is much more than just fun &
pleasure; it’s a lot of hard work.
Once again I would like to thank all the people who gave me an
opportunity to feel the Hotel Industry so closely and even those who
helped me through my whole training period.
BIBLOGRAPHY
 http://en.wikipedia.org/wiki/Marriott_International#History
 http://www.nasscom.in/upload/events2011/ISO_IEC_JTC1
_SC7/Renaissance_Mumbai_Convention_Centre_Factsheet
 http://www.marriott.com/hotel-
search/india.hotels.renaissance/

87. ANNEXURE
Bed Made by me

88. Mini Bar