Internship Report B

20130100
PROJECT
REPORT
Internship Report
SUMMER TRAINING
ON
EMPLOYEE WELFARE MEASURES
HOTEL CLARKS SHIRAZ
54-TAJ ROAD, AGRA-282001, U.P, INDIA
FOR THE PARTIAL FULFILLMENT OF THE REQUIREMENT

FOR THE AWARD OF
BACHELOR OF COMMERCE (H)

UNDER THE SUPERVISION OF
UNDER THESUPERVISION OF
MR. GAURAV SAXENA
MR. PRADEEP OBEROI
ASSISTANT PROFESSOR
MANGALAYATAN UNIVERSITY
DY-G.M. - HR& TRAINING

HOTEL CLARKS SHIRAZ
SUBMITTED BY
GAURAV KUMAR KAUSHIK
B.COM (H) 2013-2016
ENROLMENT NO: - 20130100
INSTITUTE OF BUSINESS MANAGEMENT,

MANGALAYATAN UNIVERSITY,
33RD KM STONE, ALIGARH-MATHURA HIGHWAY,
BESWAN, ALIGARH
B.COM(H) 5TH , MUGAURAV KUMAR KAUSHIK
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LETTER OF ACCREDIATION
It is hereby certified that this Report, entitled
Human Resource Department of HOTEL CLARKS SHIRAZ
Prepared by Mr.GAURAV KUMAR KAUSHIK
It is an outcome of the 6 weeks Internship undergone at

HOTEL CLARKS SHIRAZ, 54-Taj Road, Agra-282001, U.P, India.
The facts & ideas presented in this report are an outcome of the students
Hard-work and dedication to the project, undertaken as a partial fulfillment
For the requirement for the degree of
Bachelors of Commerce (H)
The outcome of this report is highly appreciated.
_________________________
_________________________
Mr. PRADEEP OBEROI

Mr. GAURAV SAXENA
D.G.M-HR&TRAINING
External Evaluator
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COMPANY CERTIFICATE
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CERTIFICATE FROM THE FACULTY GUIDE

Certified that MR. GAURAV KUMAR KAUSHIK Enrollment no. 20130100 has
carried out the research work presented in this report entitled EMPLOYEE
WELFARE MEASURES for the award of BACHELOR OF COMMERCE
(HONOURS) from MANGALAYATAN University, Aligarh, under my supervision.
The Project report results of original work, and studies are carried out by the
student himself and the contents of the report do not form the basis for the award
of any other degree to the candidate or to anybody else from this or any other
University/Institution.
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MR. GAURAV SAXENA
Lecturer, IBM,
MANGALAYATAN University,
Aligarh
Place:
Date:
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ACKNOWLEDGEMENT
This Internship would not have possible without the guidance and the help of
several individuals who have contributed and extended their valuable assistance in
the preparation & completion of this project.
I would like to express my gratitude to MANGALAYATAN UNIVERSITY for
including Internship program as a four credit course which has provided an
opportunity to gain practical working experience in the organization.
My sincere gratitude to Mr. PRADEEP OBEROI, DY-G.M.-HR&TRAINING ,for giving
me a chance to do my Internship in the HR Department of HOTEL CLARKS
SHIRAZ ,AGRA. I am also thankful to Miss HUMA Mam, from Human Resource
Department for devoting time from her busy schedule & explaining how work is
done in Human Resource Department & assigning me with various tasks during
this period of Internship. I would also like to extend my special thanks to the entire
staff for their full cooperation, guidance & support during my Internship.
Lastly, I would like to thank Dr. ABHAY KUMAR, Director IBM, MANGALAYATAN
UNIVERSITY and my special thanks to MR.GAURAV SAXENA, my Internship
Coordinator, for giving their valuable Instruction & guidance during the Internship
program.
Finally I would like to thank ALMIGHTYGOD, my PARENTS who bestowed upon
me the potential ability to accomplish the task of this project.
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PREFACE
Business environment are becoming more & more complex with the passage of
time. To understand & deal with such riddle phenomena, one needs a lot of energy
& practical knowledge. So business education has become an evolving science,
which helps to solve the business problems. Academic education provides
theoretical knowledge about business decisions & policies.
This Internship--- as an integral part of B.COM (H) program provides the
opportunity keeping in to real professional life of Business people. It enables us to
evaluate & understand the practical application of the terms & techniques that we
have studied during our course.
I was assigned to complete my Internship comprising practical work of six-weeks
at HOTEL CLARKS SHIRAZ, AGRA. In this internship report Ive tried my level
best to explain each & every significant aspect of the EMPLOYEE WELFARE
MEASURES.
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LIST OF ACRONYMS
(a)MU
Mangalayatan University
(b)HRD
(c)HR
Human Resource Department

Human Resource
(d)B.COM
(e)ESI
(f)PF
(g)HCS
Bachelors of Commerce
Employee State Insurance
Provident fund
Hotel Clarks Shiraz
(h)OB
Organizational Behavior
(i)MC
Managerial Communication
(j)D.G.M
Deputy General Manager
(k)I.B.M Institute of Business Management

(l) E.P.S Employee Pension Scheme
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TABLE OF CONTENTS
S.NO
CONTENTS
PAGE
NO.
1.
COVER PAGE
LETTER OF ACCREDATION
COMPANYCERTIFICATE
CERTIFICATE FROM FACULTY GUIDE
ACKNOWLEDGEMENT
PREFAE
LIST OF ACRONYMS
EXECUTIVE SUMMARY
CHAPTER 1
INTRODUCTION.
1.1
1.2
1.3
1.4
1.4.1
1.4.2
1.4.3
1.4.4
1.4.5
1.4.6
1.4.7
Background
Objectives
Details of Internship at Hotel Clarks Shiraz
Introduction of Hotel Clarks Shiraz
Clarks History
Group Profile
Unit Profile
Mission, Objective, & Goal
Key People in Hotel Clarks Shiraz
HRD Functional Hierarchy
Area of Operations
CHAPTER 2
ACTIVITIES UNDERTAKEN
2.1 TITLE OF THE PROJECT
2.1.1 Statement of the problem
2.1.2 Objectives of the study
2.1.3 Scope of the study
2.1.4 Aim of employee welfare
2.2 Introduction to employee welfare
2.3 Origin of LABOUR Welfare Activities
2.4 purpose & objective of employee welfare
2.5Important benefits & features of employee welfare
2.6 Facilities provided for employee welfare at Hotel
Clarks Shiraz
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2.7Research & Methodology
2.8Data Analysis & Interpretation
CHAPTER3:
SUMMARY OF FINDINGS & CONCLUSION
SUGGESATIONS& RECOMMENDATIONS
4.1 Limitations & Problems faced during the study
CHAPTER 5:
OVERALL EXPERIENCE
BIBLOGRAPHY
APPENDIX & ANNEXURE
PROGRAM WORKPLACE RELATIONSHIP
Organizational Behavior
Managerial Communication
WEEKLY REPORTING
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EXECUTIVE SUMMARY
The core objective of the Internship is to fulfill the requirement of the B.COM (H)
program as prescribed by the MANGALAYATAN UNIVERSITY. An intern has to
prepare project report at the end of the Internship period but the main objective of
the Internship is to get hands-on experience of the real world organization. The
Internship was completed with the objective of getting practical knowledge in the
HR Department of HOTEL CLARK SHIRAZ, AGRA.
The responsibility I was assigned on this Internship was to work on EMPLOYEE
WELFARE MEASURES. As an intern, I realized that I was successful to gather a
lot of significant learning experience which would be helpful in my future career.
The HR Department of HOTEL CLARKS SHIRAZ, AGRA offered me ample
space & opportunities, not only to learn but also to exhibit my skills as a HR
member. I have used my theoretical knowledge of HR in real practice while
participating in many discussions.
I also attempted to gather more information on basic job functions of other
departments to have better understanding of the relation between them & the HR
Department. It was commendable to see how wholeheartedly they welcomed,
acknowledged & appreciated understanding & knowledge.
I successfully completed all the assigned duties & handed them over to the senior
supervisor at the end of the Internship. I thoroughly enjoyed the challenges that
came along every single day. I could also bring some minor improvisations during
my Internship which were able to leave their marks. These lessons that I have
learned will be a valuable one for my future and endeavors as well.
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CHAPTER 1
INTRODUCTION
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CHAPTER 1: INTRODUCTION
1.1 Background
MANGALAYATAN UNIVERSITY is the conscientious learning center where
students at different levels are prepared to meet the challenges and opportunities
of the 21st century. It offers graduate program of BACHELOR OF COMMERCE
(B.COM) which requires the students to complete a four credit of Internship
program. After the completion of internship, students are required to prepare a
project report on a topic relevant to the work they are assigned during Internship.
An intern has to prepare project report at the end of the internship period but the
main objective of internship is to get hands-on experience of the real world
organization. It also helps to develop the skills required to handle day to day
operations in an organization. This will allow the students to be prepared for the
upcoming corporate challenges by experiencing real time working environment.
Upon subsequent research to find the best suitable organization to match my area
of interest, I have selected HRD of a five-star hotel supremely known for its well
defined quality services-HOTEL CLARKS SHIRAZ, AGRA. The internship program
was approved by MANGALAYATAN UNIVERSITY, ALIGARH.
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1.2 OBJECTIVES
The faculty of Management, MANGALAYATAN University has its ultimate objective
of preparing student for professional pursuits of business, industry& government.
The core objective of the internship is to fulfill the requirement of the B.COM
program as prescribed by MANGALAYATAN University. Apart from this, internship
was completed with the objective of getting practical knowledge in the HR
Department of HOTEL CLARKS SHIRAZ, AGRA.
More specifically the objectives of the internship were as under:
(a) To gain practical experience of the jobs carried out in the HR department of
Hotel Clarks Shiraz.
(b)To compare the theoretical knowledge of HR with the practical experiences
carried out at the 5-star Hotel.
(c) Clarify personal interests, skills, competencies, and their implementation
towards development of career goals.
(d)To gain ideas from the experienced people working for HR Department.
(e) To understand various challenges faced by the HR Department.
(f) Development of personal standards of professional and ethical behavior
required in the organization.
(g)To understand Employee Welfare Measures in Hotel Clarks Shiraz, Agra.
(h)Assumptions of responsibility for continued learning & professional career
development.
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1.3 Details of Internship at Hotel Clarks Shiraz, AGRA

TABLE 1:Details of Internship at Hotel Clarks Shiraz
Name of the Organization
Hotel Clarks Shiraz
Registered Address:
54-Taj Road, Agra-282001, U.P, India.
Website: http/www.hotelclarksshiraz.com
E-Mail:clarkraz@sancharnet.in
Phone:(+91-562) 2226121/27, 2226129/32
Fax:(+91-562) 2226128
Position:
Department:
Working Duration:
Name & Designation of
Internship Mentor at
Hotel Clarks Shiraz:
Name & Designation of
Internship Mentor at
MANGALAYATAN University:
Intern / Trainee
Human Resource(HR)
45-days
Mr. PRADEEP OBEROI
D.G.M.-HR &Training
Mr. GAURAV SAXENA

Assistant Professor
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1.5 INTRODUCTION OF HOTEL CLARKS SHIRAZ

1.4.1
Clarks History
The founder of Clarks Group of Hotels was late SHRI BRIJPAL DAS-JI. He by
sheer interest, foresightness& vision to pull all his efforts to diversify the business
in to Hotel Trade. This prompted family to invest in acquiring a property (to be
lodged at that time) at Varanasi from an English Lady whose name was Mrs. Clarks
& thus came in to being a branding name of
Clarks. The family in earlier times
was in to the business of Jewelers. They were traditionally Jewelers from Varanasi
& once upon an official jeweler of Viceroys also. As the time passed by, the family
realized that diversification in to Hotel-Line will be purposeful & profitable trade.
Thus came in to existence a new company was set up in the year 1961 with the
name of U.P Hotels & Restaurant Pvt. Ltd. In the historical city of Agra a first 5-star
Hotel was set-up in the year 1961-1962 known as Clarks Shiraz. Gradually Clarks
AMER in Jaipur & Clarks AVADH in LUCKNOW was set up in 1973 & late in the year
1998 Clarks KHAJURAO came in to operation.
As years passed away, the promoters kept on expanding &innovating all the
properties to keep pace with fast growing competition and changing need in the
field of tourism. Today the present capacity of Hotel Rooms after going on
expansion is Clarks Shiraz-237 Rooms, Clarks Amer-202 Rooms, and Clarks Avadh98 Rooms & Clarks Khajurao-104 Rooms.
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1.4.2
Group Profile
The founder of the Clarks Group of Hotels was late SHRI BRIJPAL DAS-JI. The
property was brought from an English lady whose name was Clarks and thus came
in to being the Clarks Group of Hotels. Clarks Hotel Varanasi Pvt. Ltd the family
was earlier known as SONAWALAS managed this Hotel.
With the advent of time the family realized the need for diversification &
expansion & as a result a new company was set-up in the year 1962 with Uttar
Pradesh Hotel & Restaurant Ltd, in the historical city of TAJ i.e., Agra. This property
was named as Hotel Clarks Shiraz Agra. Gradually considering Hotel-line a
profitable trade, two other properties were opened in the year 1973 one at JaipurClarks AMER and another at Luck-now Clarks AVADH.
As the time passed they kept on expanding& renovating all the properties to keep
pace with the changing need and growing competition in the field of Tourism.
As a result of this the following properties were opened:(a) Clarks BUNDELA at KHAJURAHO.
(b)Chain of Great Value Hotels in the GHARWAL Hills.
(c) Great Value Travels Ltd.
(d)Clarks Air India.
(e) International Debut by setting up a chain of 5-star hotels in the Australia
under the name of Good Value.
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1.4.3 Unit Profile

Hotel Clarks Shiraz, Agra is a five-star hotel Luxury Hotel which was
established in1962. It features 237 lavishly appointed & centrally air
conditioned rooms. The 237 rooms are spread out in three magnificent
blocks called Tower-Block, Main Block & Garden Wing. The Hotel has started
its operation from 100 rooms, in 1967 the property was expanded with
additional 45 Rooms and in 1992 the Hotel further added 90 Rooms.
The hotel has a roof-top restaurant Mughal Room, which has multi-cuisine &
light vocal music. The Hotel has a spacious dining hall SHAHNAZ at the
lobby and a coffee shop BANSURI. Besides it consists of Banquet halls
AKBAR & Tower Hall. A BAR-BE-QUE corner is situated near the swimming
pool. Hotel has two bars-one located at the rooftop called MUGHAL BAR &
another located at lobby level called KHAYYAM BAR.
Hotel also provides other facilities to guests to meet recreational facilities
and commercial purposes, such as Bank, Post-Office, Shopping Arcade,
Travel Counters ,Beauty Saloon, Heath Club, Croquet, Magic/Puppet Shows,
Doctor on call, Indian Air-lines offices ,Facilities for secretarial & conference
services are also provided.
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1.4.4MISSION, OBJECTIVES & GOALS OF HOTEL CLARKS SHIRAZ

MISSION
As we are continuously improving our products & services, our mission is to
provide Genuine Hospitality services to our guests at every point of contact.
To build valuable relationship with our Guests, Owners, & Employees for
expansion & development.
By expanding the Hotel and increasing the ROI in Clarks Shiraz.
OBJECTIVE
Our main objective is to achieve highest level of Guest care & Satisfaction.
Emphasize care of Guests & Continuous innovations in the quality of
products & services.
As Clarks care for both Customers & Employees.
Our motto is to improve competence amongst employees by continuous
Training & Development, and Staff-Welfare towards achieving the goal of the
Hotel.
GOAL
Clarks goal is to clearly communicate performance in expectation to
employees
which
distinctly
makes
positive
feeling
in
Clarks
Guest
experience. Its exemplary hospitality services that bring the guests back. Its
proactive customer service and a positive attitude for success. Meet and
exceed the expectations of Guests with speed, ensuring reliable and
consistent customer service.
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1.4.5 KEY PERSONS OF HOTEL CLARKS SHIRAZ

Table 2: Key Persons in Hotel Clarks Shiraz
NAME
DESIGNATION
Mr. RUPAK GUPTA
Jt. Managing Director
Mr. DEBASHISH BHOWMIK
Mr. AMULYA KAKKAR
Sr. Vice President
Sr. D.G.M-Finance & Adm.
Mr. PRADEEP OBEROI
D.G.M-HR & Training
Mr. VINOD SHARMA
Manager Sales
Chef MRIDUL KANTI MANDAL
Executive Chef
Mr. HARISH KUMAR POKALA
Mr. SOHRAB BIJLANI
Executive House Keeping
Asst. Front Office Manager
Mr. RAJ KUMAR SINGH
Deputy Chief Engineer
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1.4.6 HR Department Functional Hierarchy

Table3: Functional Hierarchy Hotel Clarks Shiraz
D.G.M HR&TRAINING
HRD & Training
(Sr. Executive/
Supervisor/
Gen. Assistant
Security
(Supervisors/Sr.
Guards/Drivers
Man-Power
Recruitment
& Selection
Training &
Development
Employee
Welfare
Attendance&
Leave
Management
Statutory
Compliances
Safety &
Security
Transportation
Surveillance
/CCTV/62
Cameras
Fire & Safety
Payroll
Gate passes
/Parking/
Frisking
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1.4.7 Areas of Operation

During these 45 days of internship period in the Hotel as an intern, I decided
to work under HR Department where I could learn some important aspects of
HR functions and understand the corporate culture of a five-star Hotel and
also bring in some fresh ideas to the Department. My specialization in B.COM
(H) being HR, for obvious reason I took up Internship in HRD. I was fortunate
enough to have the opportunity to do my Internship in such a well-staffed
organization.
Human Resource Department

The Human Resource Department are broadly classified the functions in to
two topics What We Believe & What We Do.
The process of hiring & developing employees so that they can become
more valuable to the Organization.
HRD includes conducting Job Analysis, Planning Personnel needs, and
Recruiting right person for the Right Job, Orientation & Training, Managing
Wages & Salaries, Providing Benefits & incentives, Evaluating Performance,
Resolving Disputes and Communicating with all employees at different level.
Human Resource Management is an approach consisting of several
functions:
(a) Staffing
(i)Transfer Policy
(b)Training & Development
(j)Termination Policy
(c) Job-Rotation
(k)Promotion Policy
(d)Motivation
(l)Job Designing
(e) Work Place Safety
(m)Employee Welfare Measures
(f) Performance Management
(n)Orientation
(g)Employees Relation
(o)Recruitment & Selection
(h)Compensation & Benefits
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CHAPTER 2: ACTIVITIES UNDERTAKEN

2.1 TITLE OF THE PROJECT
Employee welfare with reference to Hotel Clarks Shiraz
2.1.1 STATEMENT OF THE PROBLEM

The study and analysis of the employee welfare facilities provided and the level of
satisfaction of employees towards the existing welfare facilities provided in Hotel
Clarks Shiraz, Agra.
2.1.2 OBJECTIVES OF THE STUDY

(a) To study the various welfare facilities provided by Hotel Clarks Shiraz.
(b)Awareness amongst employees with respect to the welfare facilities
provided.
(c) To know employee expectation about the welfare facilities.
(d)
2.1.3 SCOPE OF STUDY

The study is concerned with the analysis of employee welfare facilities .it will
facilitate the management to review its present facilities and adopt further
modification /changes.
2.1.4 AIM OF EMPLOYEE WELFARE

From humanitarian point of view employee should be provided certain facilities,
benefits& amenities while from the economic point of view it is essential as it
improves the living and working condition of employees and also help in increasing
productivity.
2.2 INTRODUCTION TO EMPLOYEE WELFARE

According to TODD Employee Welfare means anything done for the comfort &
improvement ,intellectual or social benefits of the employees over & above the
wages paid which is not the necessity of the company.
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Definition
According to a report of the International Labor Organization, Workers welfare
should be understood as such services, facilities and amenities which may be
established in the vicinity of an undertaking to enable the persons employed in
them to perform their work in healthy, congenial to good health and high morale.
Employee welfare is a comprehensive term including various services, benefits
and facilities offered to employees & by the employers. Welfare includes anything
that is done for the comfort and improvement of employees and is provided over
and above the wages. The welfare measures need not be in monetary terms only
but in any kind/forms. Employee welfare includes monitoring of working conditions,
creation of industrial harmony through infrastructure for health, industrial relations
and insurance against disease, accident and unemployment for the workers and
their families.
The very logic behind providing welfare schemes is to create efficient, healthy,
loyal and satisfied labor force for the organization. The purpose of providing such
facilities is to make their work life better and also to raise their standard of living
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2.3 LITERATURE SURVEY

Origin of LABOUR Welfare Activities
The origin of welfare work in India may be traced from the First World War of
1914-1918. Since the First World War, it has been expanding steadily, mostly on
voluntary basis. The economic depression also did much to temper the interest,
which the war had kindled. The governments as well as industrialist were
prompted to take active interest in welfare work due to the discontent and
industrial unrest that prevailed in the country, and to some extent due to moral
pressure brought to bear on them by the work of the International Labor
Organization.
The
Second
World
War
received
and
strengthened
welfare
movement, and the benefits resulting from a proper regard for the health and
wellbeing of the employees were gradually recognized, and employers co-operated
with the government in the provision of improved amenities. Active interest in
welfare facilities has survived the impetus of the war and though the welfare work
in India is still considerably below the standards set up in other countries, it has
come to stay and is bound to make rapid progress in the years to come, especially
when the Indian republic is wedded to the ideal of a Welfare State and a socialist
pattern of the society.
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2.4 Purpose
Employee welfare work thus serves the following purposes:
(a) Enables workers to have a richer and more satisfying life.
(b)Raises the standard of living of the workers by indirectly reducing the burden
on their pocket.
(c) Absorbs the shocks injected by industrialization and urbanization on workers
(d)Promotes a sense of belonging among workers, preventing them from
resorting to unhealthy practices like absenteeism, labor turnover, strike etc.
(e) To bring about the development of the whole personality of the workers to
make a better workforce.
OBJECTIVES OF EMPLOYEE WELFARE

(a) It improves the loyalty & morale of the employees.
(b)It reduces labor turnover and absenteeism.
(c) It helps to improve industrial relations & industrial peace.
(d)It helps to improve employee productivity.
(e) Welfare measures helps to improve the goodwill and public image of the
company.
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2.5 The important benefits of welfare measures can be

summarized as follows:
(a)They provide better physical and mental health to workers and thus promote a
healthy work environment.
(b)Facilities like housing schemes, medical benefits, and education and recreation
facilities for workers families help in raising their standards of living. This makes
workers to pay more attention towards work and thus increases their productivity.
(c) Employers get stable labor force by providing welfare facilities. Workers take
active interest in their jobs and work with a feeling of involvement and
participation.
(d) Employee welfare measures increase the productivity of organization and
promote healthy industrial relations thereby maintaining industrial peace.
Welfare helps in keeping the morale and motivation of the employees high so as to
retain the employees for longer duration.
FEATURES OF EMPLOYEE WELFARE

(a) Employee welfare is a Dynamic concept.
(b)Welfare Measures may be both Voluntary & Statutory
(c) The basic purpose is to improve the working class.
(d)Employees welfare is also known as fringe benefits & services.
(e) Employee welfare is a comprehensive term including various services, facilities
and amenities provided to the employees for their betterment.
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2.6 FACILITIES PROVIDED FOR EMPLOYEE WELFARE IN HOTEL

CLARKS SHIRAZ:
(1) Food Entitlement & Cafeteria facilities

(2)Medical facilities
(a)Dispensary
(b)First Aid
(c)Employee State Insurance (E.S.I)
(d)Medical Camps
(3)Staff loans & Advances

(a)Staff Advance
(b)Bank Loans
(4)Social Security
(a)Provident Fund (P.F)
(b)Gratuity Fund
(c)Employee Pension fund
(d)Employee State Insurance (E.S.I)
(e)Bonus Fund
(5) Games
(a) Indoor games
(b)Outdoor games
(6)Cultural Activities
(a)Festival Celebrations
(b)Annual Staff Function
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(c)New-Year get-together
(d)Staff-Birthdays
(e)Fare-well for Retirement
(7)Security & Safety

(a)Transportation
(b)Uniforms & Personal Protective Equipments
(c)Safety Lockers
(d)Rest-rooms & Lunch Room
(e)Laundry
(8)Basic Facilities
(a) Pure-Drinking water facilities
(b)Wash-rooms & Toilets
(c)Parking facilities
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1. FOOD ENTITLEMENT & CAFETERIA FACILITIES

Canteen facilities are provided exclusively for all permanent and casual employees
of the company, trainees, apprentices, and representatives of other company who
are on job in the Hotel. As food is the basic need, of all. The Hotels provides meals
facilities on complementary or subsidiary rates, as well as on monthly payment
basis. The main objective of the Hotel is to provide healthy & hygienic meals for
the employees.
Table: 4 HOTEL CLARKS SHIRAZ, AGRA------STAFF CAFETERIA MENU
MONDAY
TUESDAY
WEDNESDAY
THRUSDAY
FRIDAY
SATURDAY
SUNDAY
MONDAY
TUESDAY
WEDNESDAY
THRUSDAY
FRIDAY
SATURDAY
SUNDAY
BREAKFAST
POORI (4 NO.s), ALOO BHAJI, TEA.
BREAD/CUTTLET, TEA.
VEGETABLE UPMA, JALEBI (2 NO.s), TEA.
STUFFED PARANTHA (2 NO.s), BOONDI RAITA, TEA.
ONE VEGETABLE CUTLET OR ONE EGG OMLETTE + TWO PIECES BREAD
SLICE WITH BUTTER, TEA.
POHA + BANANA(1 NO.s)
STUFFED PARANTHA (2 NO.s), PLAIN CURD, TEA.
LUNCH & DINNER

DAL MASOOR, SEASONAL VEGETABLE, PLAIN RICE, DAHIRAITA, CHILLIES, ROTI, ACHAAR.
DAL CHANNA, SEASONAL VEGETABLE, PLAIN RICE,
CHILLIES, ROTI, KHEER, ACHAAR.
KHADI-PAKODI, SEASONAL VEGETABLE, PLAIN RICE,
ROTI, ACHAAR
RAJMA MASALA, SEASONAL VEGETABLE, PLAIN RICE,
DAHI RAITA, CHILLIES, ROTI, SUJJI HALWA, ACHAR.
DAL MASOOR, SEASONAL VEGETABLE, PLAIN RICE, DAHI
RAITA, CHILLIES, ROTI, ACHAAR.
CHANA DAL, SEASONAL VEGETABLE, PLAIN RICE, DAHI
DAL ARHAR, SEASONAL VEGETABLE, PLAIN RICE, DAHI
EXTRA DISH
EGG CURRY /
PANEER
MASALA
PALAK PANEER
EGG CURRY /
MATAR PANEER
MATAR PANEER
EGG CURRY /
PANEER
MASALA
EGG CURRY /
PANEER
CHICKEN
CURRY /
PANEER
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2. MEDICAL FACILITIES
(a) Dispensary
Hotel Clarks Shiraz has a well-equipped Health Centre (Dispensary) in the
Hotel premises, where Heath Professional takes care of the employees.
The timings of the Doctor in the Dispensary:
(b) First-Aid
For meeting minor injuries of the employees, the Hotel has provided a FirstAid Box in every Department of the Hotel. The First-Aid Box contains the
basic-treatment such as Band-Aid, Ointment, Painkillers, etc.
(c)Employee State Insurance (E.S.I)

Workmen covered under the ESI Scheme and their family members will receive
medical, Facilities under the ESI Scheme. The other employees not covered under
ESI Scheme cease to receive benefits under the Hotel health Centre. It provides
the following benefits to the Insured persons on their dependents like sickness
benefit, maternity, disablement, Dependents benefit, and medical, funeral
expenses benefits.
(d)Medical Camps
.The Hotel makes arrangement for Regular Medical Check-ups which includes
blood checkup, spirometers, etc. and many more. This benefits the employees and
keeps them healthy & disease free. These Medical camps are organized at very
nominal rates, which benefit the employees.
3. STAFF LOANS & ADVANCES
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Staff loans & advances is one of the most important facilities provided for
the welfare of the employees by the Hotel Clarks Shiraz.
When an employee needs money in Advance, due to course of some urgent
reason & important needs, Hotel Clarks Shiraz facilitates their employees by
providing a certain sum of money to fulfill their urgent & important needs.
The loans & Advances provided to employees, the Hotel recovers loan &
Advances as it is deducted from the salary of the employee in smallinstallments on monthly basis.
Advances facilities are a part-of employee welfare which helps the
employees in terms of money in advances in case of emergencies.
The types of advances & Loans facilities are categorized:(a)Bank-Loan
(b)Staff-Advances
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4. SOCIAL SECURITY
(a)Provident Fund (P.F) & (b) EMPLOYEE PENSION SCHEME
Employees covered under the Act enjoy a benefit of Social Security in the
form of an un-attachable and UN-withdraw able (except in severely
restricted circumstances like buying house, marriage/education, etc.)
financial nest egg to which employees and employers contribute equally
throughout the covered persons employment. This sum is payable normally
on retirement or death.
Provident fund is calculated @ 12% on the basic salary, where as an
Employer contribution 12% is divided into 8.33% (PS) + 3.67% (EPF)
PS: Pension Scheme
EPF: Employee PF
(c)Gratuity Fund
Gratuity is a payment made by the employer to an employee in appreciation of
the past services rendered by the employee. Completed years of service are
taken.
Gratuity is calculated by the formula
Gratuity = Last Drawn Salary x 15/26 x No. of years of service.
(d)Employee State Insurance (E.S.I)

It provides the following benefits to the Insured persons on their dependents
like
sickness benefit, maternity, disablement, Dependents benefit, and
medical, funeral expenses benefits.
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ESI: Employee State Insurance is calculated at 1.75% on the gross salary of the
employees and Employer contributes 4.75% on the gross salary of the employee
and the aggregate 1.75% + 4.75% is remitted to the ESI Department.
5. SPORTS & GAMES

As Sports & Games are motivational activities, therefore Hotel organizes various
games to check & look after their talented employees. As Sports & Games keeps
one fit, various sports & games events are organized by the Hotel to give chance
to their employees to show their skills & abilities in the field apart from their work.
Hotel has an impressive ground to organize the various Sports & Games events.
Almost every interested employee takes part in these events.
Various games such as Cricket, Carom are organized by the Hotel for their talented
employees.
Star-Performers are awarded with various Prizes from the Executives of the Hotel.
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6. CULTURAL ACTIVITIES
(a)Festival Celebrations
Religious Festivals like HOLI, Diwali, VISHWA-karma puja; Id, Christ-mas day etc.
are organized with in the hotel premises. Employees get sweets with a gift on the
Festivals. Hotel also celebrates national festivals like Independence Day, Republic
Day where Pared and Flag-Hosting event takes place. This is one of the effective
steps to involve employees in cultural activities apart from their work.
(b)Annual Staff Function

This is one of the best activities organized in the Hotel Premises where all the
employees are invited with their families. On this eve various dances, singing, etc.
are organized by the Hotel. During the Annual Staff function the Star-performers of
the year are awarded with the Prizes. Hotel provides Dinner facilities for the
Employees & their families. The Staff-function is organized in the month of July or
August and makes the evening is totally organized for the employees. The award
of MAN OF THE SHIRAZ is also given during this Annual-Staff-Function.. In
Annual staff functions photographs session is also arranged by the Hotel and they
may be held in the Hotel premises.
(c)New-Year get-together
At the beginning of every year, Hotel arranges a new-year get together, where
every employee is invited. A fabulous function is arranged by the Hotel where
various TV-stars perform for entertainment of the employees on the big day of
New-Year.
(d)Staff-Birthdays
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On the occasion of employee Birth-day as a Token-of-love and affection
management is presenting a greeting card & cake for the Employees. Hotel also
provides free snacks & tea which are arranged by HR Department.
(e)Fare-well for Retiring employees

When an employee retires from the service of the Hotel, a function is organized
departmentally to felicitate the employee with the assistance and coordination of
the HR department. The evening totally belongs to the retiring employee.
Arrangement of tea & snacks are done by the Hotel.
Hotel has auditorium to conduct such events and competitions.
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(7)Security & Safety

(a)Transportation
Hotel has provided transportation facilities to the employees. Hotel has also
provided bus facilities for medical trips, in case of emergencies and for out station
official trips also. Taxi-facilities are also available on chargeable basis for the
employees.
(b)Uniforms & Personal Protective Equipments

Yearly, The Hotel issues uniform which employees are expected to wear during
regular work. A pair of safety-shoes is provided by the Hotel to the employees
every year. The Hotel also provides safety kits to the employees who are working
in various Technical Departments. Laundry services are provided to employees.
(c)Safety Lockers
Safety lockers services are also provided by the hotel for their employees, where
they can keep their things safe.
(d)Rest-rooms & Lunch Room

Rest rooms and lunch room facilities are provided by the Hotel for employees,
where employees can peacefully have their lunch and can also take rest in their
free time.
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(8)Basic Facilities
(a) Pure-Drinking water facilities
Sufficient numbers of drinking water points supplying treated water are also
provided in strategic locations in the each department by the Hotel for their
employees.
(b)Wash-rooms & Toilets

Sufficient numbers of wash-rooms & Toilets facilities are also provided by the Hotel
for their employees.
(c)Parking facilities
Free parking facilities are provided by the hotel for their employees, where
employees vehicles are kept safe.
Welfare activities will result in a sense of gratitude and loyalty among

employees and motivate them to work hard. Generous benefits might,
create a sense of over-dependence among workers; they may not leave
the organization, causing large workforce stagnation
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EMPLOYEE OFTHE MONTH

Hotel appreciates the star employee of the month. This is an effective technique
by the HR Department to motivate their best employees of the month.
Two prices are given monthly by the HRD to motivate their employees. The
employee of the month is given to the employee for his consistent and
hardworking in the hotel premises.
The Employee of the month is awarded with Rs.501 & the Runner-up with a prize
of Rs.251.
Apart from money employee also gets a certificate from the Sr. Vice President for
his effective working & sense of belongingness towards the Hotel.
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2.7 RESEARCH &METHODOLOGY

Data collection
Types of data collection involved are primary data and secondary data.
Primary sources of data

It involves data collected as descriptive and qualitative nature. The following
methods are used to collect the primary data.
(a)Questionnaire method This research work makes use of structured

questionnaire to elicit information from various employees. Some information is
also collected by unstructured questions.
(b)Interview method This research work makes use of personal interviews

of various employees and management staff. The main soul of the information of
the Hotel I have collected is from the HR Manager & staff-in HR Department...
Secondary sources of data

The secondary data is collected with reference of manuals, books, journals
and Hotel Clarks Shiraz website. The information regarding various welfare
facilities provided under different acts. Facilities provided by the Hotel were
collected from magazines and reference books.
Sampling Plan
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The method chosen for the research is questionnaire method and the
respondents for the survey had been selected through random sampling. With the
help of questionnaire the study was done through personal interaction with the
respondents.
Sample size
A sample of 20 employees was chosen from the total workforce of 500
employees.
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DATA ANALYSIS
&
INTERPRETATION
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2.8 DATA ANALYSIS & INTERPRETATION

Table 1
Table showing the satisfaction about the quality of food provided in cafeteria.
S.no
Responses
1.
2.
3.
4.
VERY GOOD
GOOD
ABOVE AVERAGE
AVERAGE
Total
Number of
respondents
6
8
4
2
20
Percentage of
responds
30%
40%
20%
10%
100%
Quality of food
45%
40%
35%
30%
Quality of food
25%
20%
15%
10%
5%
0%
Very Good
Good
Above Average
Average
Interpretation: -It has been observed that the Quality of food provided by the
Hotel isgood. As 30% 0f employees have marked the food & cafeteria facilities
very good, 40% marked it good, 20% marked it Above Average, &10% marked
it Average.
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Table 2
Table showing the satisfaction about the E.S.I/Medical facilities provided by Hotel.
S.no
Responses
1.
2.
3.
4.
VERY GOOD
GOOD
ABOVE AVERAGE
AVERAGE
Total
Number of
respondents
4
6
10
0
20
Percentage of
responds
20%
30%
50%
0%
100%
E.S.I & Medical facilities

60%
50%
40%
E.S.I & Medical facilities
30%
20%
10%
0%
Very Good
Good
Above Average
Average
Interpretation: -It has been observed that Hotel has provided Above
Average E.S.I & Medical facilities. As 20% of them have marked the E.S.I &
Medical facilities Very Good, 30% have marked it Good &50% have marked it
Above Average.
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Table 3
Table showing the satisfaction about the basic facilities (i.e. Drinking water, Washrooms, etc.) provided by the Hotel.
S.no
Responses
1.
2.
3.
4.
VERY GOOD
GOOD
ABOVE AVERAGE
AVERAGE
Total
Number of
respondents
14
4
2
0
20
Percentage of
responds
70%
20%
10%
0%
100%
Basic Facilities
80%
70%
60%
50%
Basic Facilities
40%
30%
20%
10%
0%
Very Good
Good
Above Average
Average
Interpretation: - It has been observed that the Basic facilities such as

Drinking water, Wash Rooms, etc. provided by the Hotel is Verygood. As 70%
0f employees have marked the basic-facilitiesvery good, 20% marked it good,
&10% marked it Above Average.
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Table 4
Table showing the satisfaction about the lunch-room & rest room facilities provided by
the Hotel.
S.no
Responses
1.
2.
3.
4.
VERY GOOD
GOOD
ABOVE AVERAGE
AVERAGE
Total
Number of
respondents
12
6
2
0
20
Percentage of
responds
60%
30%
10%
0%
100%
Rest Room & Lunch Room

70%
60%
50%
Rest Room & Lunch Room
40%
30%
20%
10%
0%
Very Good
Good
Above Average Average
Interpretation: - It has been observed that the Rest-Room & Lunch-Room

provided by the Hotel is Very-good. As 60% 0f employees have marked the RestRoom & Lunch-Room facilities very good, 30% marked it good, &10% marked
it Above Average.
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Table 5
Table showing the satisfaction about the First-Aid & Dispensary facilities provided by
the Hotel.
S.no
Responses
1.
2.
3.
4.
VERY GOOD
GOOD
ABOVE AVERAGE
AVERAGE
Total
Number of
respondents
4
8
6
2
20
Percentage of
responds
20%
40%
30%
10%
100%
First-Aid & Dispensary

45%
40%
35%
30%
First-Aid & Dispensary
25%
20%
15%
10%
5%
0%
Very Good
Good
Above Average Average
Interpretation: - It has been observed that the First-Aid & Dispensary

facilities provided by the Hotel are good. As 20% 0f employees have marked the
First-Aid & Dispensary facilitiesvery good, 40% marked it good, 30% marked
it Above Average, &10% marked it Average.
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Table 6
Table showing the satisfaction about the Staff-Advance & Loan facilities provided by
the Hotel
S.no
Responses
1.
2.
3.
4.
VERY GOOD
GOOD
ABOVE AVERAGE
AVERAGE
Total
Number of
respondents
4
8
4
4
20
Percentage of
responds
20%
40%
20%
20%
100%
Staff-Advance
45%
40%
35%
30%
Staff-Advance
25%
20%
15%
10%
5%
0%
Very Good
Good
Above Average
Average
Interpretation: - It has been observed that the STAFF-LOANS & ADVANCE

facilities provided by the Hotel are good. As 20% 0f employees have marked the
Staff-Advance & loans facilities very good, 40% marked it good, 20% marked
it Above Average, &20% marked it Average.
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Table 7
Table showing the satisfaction about the Uniform & Laundry Services provided by the
Hotel
S.no
Responses
1.
2.
3.
4.
VERY GOOD
GOOD
ABOVE AVERAGE
AVERAGE
Total
Number of
respondents
16
4
0
0
20
Percentage of
responds
80%
20%
0%
0%
100%
Uniform & laundry

90%
80%
70%
60%
Uniform & laundry
50%
40%
30%
20%
10%
0%
Very Good
Good
Above Average
Average
Interpretation: - It has been observed that the Uniform & Laundry services
provided by the Hotel are verygood. As 80% 0f employees have marked the
Uniform & Laundry services very good, &20% marked it good.
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Table 8
Table showing the satisfaction about the Sports & Games facilities provided by the
Hotel.
S.no
Responses
1.
2.
3.
4.
VERY GOOD
GOOD
ABOVE AVERAGE
AVERAGE
Total
Number of
respondents
4
6
8
2
20
Percentage of
responds
20%
30%
40%
10%
100%
Sports & Games

45%
40%
35%
30%
Sports & Games
25%
20%
15%
10%
5%
0%
Very Good
Good
Above Average
Average
Interpretation: - From the above table & graph It has been observed that
the Sports & Games facilities provided by the Hotel is Above Average. As 20% 0f
employees have marked the sports & games facilities very good, 30% marked it
good, 40% marked it Above Average, &10% marked it Average.
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Table 9
Table showing the satisfaction about the Transportation facilities provided by the
Hotel.
S.no
Responses
1.
2.
3.
4.
VERY GOOD
GOOD
ABOVE AVERAGE
AVERAGE
Total
Number of
respondents
0
0
8
6
20
Percentage of
responds
0%
0%
40%
30%
Transportation
45%
40%
35%
30%
Transportation
25%
20%
15%
10%
5%
0%
Very Good
Good
Above Average
Average
Interpretation: - From the above table & graph It has been observed that the
Transportation facilities provided by the Hotel, isAbove Average.As,40%
marked the Transportation facilities provided by the Hotel.
AboveAverage&30% marked it Average. As most of the employees said that
they are not availing any of the transportation services.
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Table 10
Table showing the satisfaction about the Social security services (i.e. E.S.I, P.F,
Pension, Gratuity) provided by the Hotel.
S.no
Responses
1.
2.
3.
4.
VERY GOOD
GOOD
ABOVE AVERAGE
AVERAGE
Total
Number of
respondents
4
5
7
4
20
Percentage of
responds
20%
25%
35%
20%
100%
Social Security
40%
35%
30%
25%
Social Security
20%
15%
10%
5%
0%
Very Good
Good
Above Average
Average
the Social security services (i.e. E.S.I, P.F, Pension, Gratuity) provided by
the Hotel is Above Average. As 20% 0f employees have marked the Social
security services (i.e. E.S.I, P.F, Pension, Gratuity)very good, 25% marked it
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Table 11
Table showing the satisfaction about the Security, Safety & working environment
services provided by the Hotel.
S.no
Responses
1.
2.
3.
4.
VERY GOOD
GOOD
ABOVE AVERAGE
AVERAGE
Total
Number of
respondents
6
10
4
0
20
Percentage of
responds
30%
50%
20%
0%
100%
Safety Environment
60%
50%
40%
Safety Environment
30%
20%
10%
0%
Very Good
Good
Above Average
Average
the security & safety environment provided by the Hotel is good. As 30% 0f
employees have marked the security & safety environmentvery good, 50%
marked it good, 20% marked it Above Average, &0% marked it Average.
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Table 12
Table showing the satisfaction about the Cultural Activities (I.e., Annual staff
Function, New-year get together, Festival Celebration, Staff Birthdays & Staff
Farewell) organized by the Hotel.
S.no
Responses
1.
2.
3.
4.
VERY GOOD
GOOD
ABOVE AVERAGE
AVERAGE
Total
Number of
respondents
12
6
2
0
20
Percentage of
responds
60%
30%
10%
0%
100%
Cultural-Activities
70%
60%
50%
Cultural-Activities
40%
30%
20%
10%
0%
Very Good
Good
Above Average
Average
Cultural activities such as Annual staff Function, New-year get together,
Festival Celebration, Staff Birthdays & Staff Farewell) provided by the Hotel
is Above Average. As 60% 0f employees have marked thecultural
activitiesvery good, 30% marked it good, 10% marked it Above Average,
&0% marked it Average.
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Table 13
Table showing the satisfaction about the Medical-Camps organized by the Hotel.
S.no
Responses
1.
2.
3.
4.
VERY GOOD
GOOD
ABOVE AVERAGE
AVERAGE
Total
Number of
respondents
6
8
4
2
20
Percentage of
responds
30%
40%
20%
10%
100%
Medical Camps
45%
40%
35%
30%
Medical Camps
25%
20%
15%
10%
5%
0%
Very Good
Good
Above Average
Average
the medical-camps facilities provided by the Hotel is good. As 30% 0f
employees have marked themedical camps facilitiesvery good, 40% marked it
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Table 14
Table showing the satisfaction about the period the Hotel Arrange for Training
program on Safety Measures?
S.no
Responses
1.
2.
3.
4.
MONTHLY
QUATERLY
HALF-YEARLY
YEARLY
Total
Number of
respondents
2
4
6
8
20
Percentage of
responds
10%
20%
30%
40%
100%
training program
45%
40%
35%
30%
training program
25%
20%
15%
10%
5%
0%
Monthly
Quaterly
Half-Yearly
Yearly
the Training Program on the Safety Measures are conducted by the Hotel on
regular intervals of Monthly, Quarterly, Half-yearly, & on the yearly basis. AS
almost every employee is satisfied with the training program conducted by the
Hotel.
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Table 15
Table showing Training program organized by the hotel.
S.no
Responses
1.
2.
Yes
No
Total
Number of
Responde
nts
20
0
20
Percentage
of Responds
100%
0%
100%
Training Program
120%
100%
80%
Training Program
60%
40%
20%
0%
yes
no
Training Program facilities are organized by the Hotel.As I have got 100%
markings on the side of the TRAINING PROGRAM which are organized by the
Hotel on regular time-period.
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Table 16.
Table showing the satisfaction about the Overall rating for the Employee Welfare
Facilities Provided by the Hotel.
S.no
Responses
1.
2.
3.
4.
VERY GOOD
GOOD
ABOVE AVERAGE
AVERAGE
Total
Number of
respondents
5
9
4
2
20
Percentage of
responds
25%
45%
20%
10%
100%
Overall Rating
50%
45%
40%
35%
30%
Overall Rating
25%
20%
15%
10%
5%
0%
Very Good
Good
Above Average
Average
Overall Employee welfare facilities provided by the Hotel is Good. As 25% 0f
employees have marked theEmployee Welfare facilitiesvery good, 45% marked
it good, 20% marked it Above Average, &10% marked it Average.
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SUMMARY
OF
FINDINGS
&
CONCLUSION
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FINDINGS
(a)
Cafeteria & food facilities provided by the hotel are good.
(b)
E.S.I & Medical facilities provided by the hotel are Above-Average.
(c)
Hotel has provided excellent Basic facilities such as Drinking-water,
Wash-Rooms, etc.
(d)
Rest-room & Lunch-Room facilities provided by the hotel are VeryGood.
(e)
First-Aid & Dispensary facilities provided by the hotel are good.
(f) Staff-Advance & Loans services provided by the hotel are categorized as
Good.
(g)
Uniform & laundry services provided by the hotel are categorized as
very-good.
(h)
Sports & games facilities provided by the hotel are categorized as
Above-Average.
(i) Transportation services provided by the hotel are categorized as above
average.
(j) Social security services such as E.S.I, P.F, Gratuity, Pension provided by the
hotel are categorized as Above-Average.
(k)
Security & safety working environment facilities provided by the hotel
are categorized as Good.
(l) Cultural Activities such as Annual Staff function, New-year get together,
Festivals Celebrations, Staff Birth-days facilities provided by the hotel are
categorized as Very Good.
(m)
Medical Camps services provided by the hotel are categorized as
Good.
(n)
Hotel organizes training program on safety-measures half-yearly as
well as on the yearly basis.
(o)
Hotel also organizes various training program for the effective
workings of the employees
(p)
Overall Employee welfare services provided by the hotel are
categorized as Good.
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CONCLUSION
It was an absolute worthwhile experience working at the HOTEL CLARKS SHIRAZ,
AGRA. The friendly welcoming staff and the space they have created for a
trainee/intern allowed me with ample opportunities to learn and know myself as a
worker. This experience brought out my strength and also the areas I needed to
improvise. It added more confidence to my professional approach, built a stronger
positive attitude and taught me how to work in team as a player. The primary
objective of an internship is to gather a real life working experience and put their
theoretical knowledge in practice. I am grateful to the entire team of HRD of the
hotel for their unprecedented support to make my working experience truly
rewarding. Especially working in this department made me realize my
competencies and level of understanding regarding the human resources. On
completion of this internship period, I came to know about the importance of
human resources and the role of HR manager, Training Executive, HR Senior
Supervisor and HR Senior Assistant in an organization.
As an intern, though I had a limited space to work, I still managed to grab plentiful
of experiences. I made the best of every opportunity I was given and made the
utmost use of my abilities and knowledge to fulfill all my responsibilities. I could
implement my academic skills into practice and my efforts were highly
acknowledged. There is however some gap between our theoretical knowledge
and real life practice, yet the managerial level staff members is quite open
towards upgrading current approach, which was extremely motivating.
Hence, I can sum up by saying that my internship experience was a milestone to

my academic and professional experience. I thoroughly enjoyed the challenges
that came along every single day. I could also bring some minor improvisations
during my internship which were able to leave their marks. These lessons that I
have learned will be a valuable one for my future endeavors as well.
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SUGGESTIONS
&
RECOMMENDATIONS
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Suggestions & Recommendation

On the basis of analysis and observation made I can conclude that the
management should take certain effective measures to improve employee welfare
facilities.
The following are the few suggestions:

(a)
The Hotel may consider taking necessary steps in improving variety of
items in cafeteria, & cafeteria menu should be changed at least once in a
year.
(b)
The canteen menu should be revised regularly so that the workers
work enthusiastically. Daily one fruit should be provided which gives strength
to them.
(c)
Hotel can also set-up more Sports & Games activities to improve
employee satisfaction which will make the employees motivated &
productive too.
(d)
Hotel should provide a chance in an open house meeting to employees
to express their views.
(e)
Proper care should be taken when the employees are working in
dangerous machines.
(f) Hotel may also put some advertisement & boards where safety awareness
charts should be placed.
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4.1 LIMITATIONS & PROBLEMS FACED DURING THE

STUDY
Time was one of the limitations during the project work because of the lack
of time the sample size was restricted to employees.

The study was limited to some departments only as well as number of
employees.
Since this a very large unit, the sample size is restricted to 20.
Communication Gap due to busy schedule of the Executives.
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OVERALL EXPERIENCE
The internship program was a truly rewarding experience. I encountered with real
life HR Activities and also received the opportunity to perform in those activities. I
witnessed the execution of all the HR functions in real life however I only had the
Theoretical knowledge about them which answered many "whys" of mine. It was
commendable to see how wholeheartedly they welcomed, acknowledged and
appreciated new ideas and knowledge. I also attempted to gather more
information on basic job functions of other departments to have better
understanding of the relation between them and the HR department.
The Hotel offered a friendly and cooperative environment. Everyone in the HRD
was occupied with their own routine work which I believe limited my learning
possibilities. However, this internship has helped me to bridge the gap bet real life
practice. My primary objective was to observe, evaluate and compare the
relationship between the knowledge that I have gained in my B.COM (H) and
workplace. This 45 days internship has certainly helped me learn how tasks are
performed in a workplace. However, some of the practices of the HR department
during my internship raised my concerns.
If I am to highlight on the most significant aspect of my internship learning, then it

would be the importance of communication. Good communication is crucial in any
organization and it holds more importance in bigger organization with significant
number of workers. The HR Executives personnel lagged tremendously behind
when it came to effective communication. In this regard, it was hard to put my
freshly acquired, updated academic knowledge into practice, yet I succeeded in
learning many new things from this experience as well.
As proverb goes, "a book cannot be judged by its cover", it is difficult to tell
where an organization stands just by looking at its physical infrastructure unless
you get into it. And this experience has given me a rare opportunity to take a
closer look at a workplace and understand the differences between the classroom
knowledge and real corporate world. Naturally, in a country like ours, we certainly
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have a big gap between the bookish knowledge and the one earned from
experience.
It is extremely difficult for those to understand the real world without any prior
working experience. Our curriculum has provided us with an extremely relevant
academic knowledge. All the academic learning may have not been applied in
practice, I could still see the need of its implementation and how it could bring
about positive changes to the HR department.
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BIBLOGRAPHY
BOOKS REFFERED
S.NO
1.
2.
TITLE
Human Resource &
Personal Management
Industrial Relations
PUBLISHER
Himalaya Publish House
AUTHOR
K. Ashwathappa
ArunMonappa
3.
Human Problems in
Indian Industries
Tata McGraw Hill

Publishing Company Ltd.
SINDHU
Publications Pvt. Ltd.
4.
Marketing Research
Sultan Chand & Sons
Dr. D Sharma
5.
Statistics Method
Sultan Chand & Sons
Dr. S.P Gupta
6.
Mercantile law
Sultan Chand & Sons
N.D Kapoor
Dr. K.G Desai
Websites:
http://www.hotelclarksshiraz.net/
http://www.mangalayatanuniversity.edu.in/
http://www.citehr.com/
http://www.google.com
http://en.wikipedia.org/wiki/Human_Resource_Management_System/
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APPENDIX & ANNEXURE

A case study on Employee satisfaction towards welfare measures at
HOTEL CLARKS SHIRAZ, AGRA
Dear respondent,
I am student of MANGALAYATAN University doing my course in B.Com (H). It is
required me to do a project study as a partial fulfillment of the course. Hotel has
permitted me to do project report on A Study on Employee Welfare
Measures. The questionnaire is designed find out your views on Employee
Satisfaction towards Welfare Measures at Hotel Clarks Shiraz. Your honest
answers will help me analyzing the subject understudy to compete my project &
your answers will be kept confidential.
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PERSONAL DATA
Name: ______________________________
Gender:
.Male ( ) Female ( )
Age:_______________________________
Designation:__________________________
Department:__________________________
QUESTIONNAIRE
(1) The quality of food provided in the cafeteria.
(a) Very Good
[
]
(c) Above Average
]
(b) Good
[
]
(d) Average
[
]
(2) The E.S.I/Medical facilities provided by the Hotel.
(a) Very Good
[
]
(c) Above Average
]
(b) Good
[
]
(d) Average
]
[
[
(3) The basic facilities (i.e. Drinking water, Wash-rooms, etc.) provided
by the Hotel.
(a) Very Good
[ ]
(c) Above Average
[
]
(b) Good
[ ]
(d) Average
[
]
(4) The lunch-room & rest room facilities provided by the Hotel.
(a) Very Good
[ ]
(c) Above Average
]
(b) Good
[ ]
(d) Average
[
]
(5) The First-Aid & Dispensary facilities provided by the Hotel.
(a) Very Good
[ ]
(c) Above Average
]
(b) Good
[ ]
(d) Average
[
]
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(6) The Staff-Advance & Loan facilities provided by the Hotel.

(a) Very Good
[ ]
(c) Above Average
]
(b) Good
[ ]
(d) Average
[
]
(7) The Uniform & Laundry Services provided by the Hotel.
(a) Very Good
[ ]
(c) Above Average
]
(b) Good
[ ]
(d) Average
[
]
(8) The Sports & Games facilities provided by the Hotel.
(a) Very Good
[ ]
(c) Above Average
]
(b) Good
[ ]
(d) Average
[
]
(9) The Transportation facilities provided by the Hotel.
(a) Very Good
[ ]
(c) Above Average
]
(b) Good
[ ]
(d) Average
[
]
(10) The Social security services (i.e. E.S.I, P.F, Pension, Gratuity)
provided by the Hotel.
(a) Very Good
[ ]
(c) Above Average
]
(b) Good
[ ]
(d) Average
[
]
(11) The Security, Safety & working environment services provided by

the Hotel.
(a) Very Good
[ ]
(c) Above Average
[
]
(b) Good
[ ]
(d) Average
[
]
(12)The Cultural Activities (I.e., Annual staff Function, New-year get
together, Festival Celebration, Staff Birthdays & Staff Farewell)
organized by the Hotel.
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(a) Very Good
]
(b) Good
[
]
(c) Above Average
(d) Average
(13) The Medical-Camps organized by the Hotel.

(a) Very Good
[ ]
(c) Above Average
]
(b) Good
[ ]
(d) Average
[
]
(14) For what period the Hotel Arrange for Training program on Safety
Measures?
(a) Monthly
[
]
(c) Half-yearly
]
(b) Quarterly
[
]
(d) Yearly
]
[
[
(15)Does the Hotel organize Training program for you?

(a) Yes
[
]
(b) No
[ ]
(16) Overall rating for the Employee Welfare Facilities Provided by the
Hotel.
(a) Very Good
[ ]
(c) Above Average
]
(b) Good
[ ]
(d) Average
[
]
Thank you for your reviews
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PROGRAM WORKPLACE RELATIONSHIP

The internship program was a truly rewarding experience. I encountered with real
life HR activities and also received the opportunity to perform in those activities.
My knowledge of HR was helpful to add new perspective while we gathered for
department meetings. I witnessed the execution of all the HR functions in real life
however I only had the theoretical knowledge about them which answered many
"whys" of mine. It was commendable to see how wholeheartedly they welcomed,
acknowledged and appreciated new ideas and knowledge. I also attempted to
gather more information on basic job functions of other departments to have
better understanding of the relation between them and the HR department.
The hotel offered a friendly and cooperative environment. Everyone in the HRD
was occupied with their own routine work which I believe limited my learning
possibilities. However, this internship has helped me to bridge the gap bet real life
practice. My primary objective was to observe, evaluate and compare the
relationship between the knowledge that I have gained in my B.COM (H) and
workplace. This six week internship has certainly helped me learn how tasks are
performed in a workplace. However, some of the practices of the HR department
during my internship raised my concerns. If I am to highlight on the most
significant aspect of my internship learning, then it would be the importance of
communication. Good communication is crucial in any organization and it holds
more importance in bigger organization with significant number of workers.
It was quite surprising to see how the HR department of a hotel employing more
than 500 workers lacked effective communication procedures. It was the biggest
flaw the department had, so to say and I did learn a lot from the errors committed
by the others.
The junior HR personnel lagged tremendously behind when it came to effective

communication. In this regard, it was hard to put my freshly acquired, updated
academic knowledge into practice, yet I succeeded in learning many new things
from this experience as well.
As proverb goes, "a book cannot be judged by its cover", it is difficult to tell where
an organization stands just by looking at its physical infrastructure unless you get
into it. And this experience has given me a rare opportunity to take a closer look at
a workplace and understand the differences between the classroom knowledge
Page 87
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and real corporate world. Naturally, in a country like ours, we certainly have a big
gap between the bookish knowledge and the one earned from experience. It is
extremely difficult for those to understand the real world without any prior working
experience. Our curriculum has provided us with an extremely relevant academic
knowledge. All the academic learning may have not been applied in practice, I
could still see the need of its implementation and how it could bring about positive
changes to the HR department.
Page 88
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8.1 Organizational Behavior

Organizational Behavior (OB) is the study and application of knowledge about how
people, individuals, and groups act in organizations. It interprets peopleorganization relationships in terms of the whole person, whole group, whole
organization, and whole social system. Its purpose is to build better relationships
by achieving human objectives, organizational objectives, and social objectives.
My previous work experiences had prepared me well to fit in an organization and
understand their organizational cultures. So, I was prepared and started
performing the very day I joined as it didnt take me too long to understand my
responsibilities. I was impressed by the nice, welcoming ambience and even more
with the friendly behavior of the coordinators which demonstrated that the HR
department was successful in keeping a stress free working environment. They
explained and fully assisted me to learn the different systems of the recording
information of the employees. They were very patient with me; I needed to
improvise because of which I made almost mistakes at all. The HR Development
and Training Manager were very motivating and appreciative. My ideas, efforts and
work were always acknowledged and appreciated. I was able to make an
impression on the HR seniors by my technological knowledge which at times
solved even some of the complex problems.
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8.2 Managerial Communication

Effective communication is one of the key components of the HR in any
organization, especially the hospitality business. And it becomes particularly more
important for a five star hotel to have a good communication between the
management and the staff will be passed down the line in the form of good
communication between the staff and the customers. Also, it brings a more open
and professionally relaxing working environment transforming employees into
loyal and more competent staff members. Making sure that staff has all the 'tools
of their trade' to do their job to the highest standards is however a two-way thing employees have to communicate clearly and on time what they need, and
management should listen and make sure they are well informed of all their staff's
requirements and needs. So, if this exists in a workplace, then it creates a positive
atmosphere and both the ends can communicate with each other with clarity
perfectly which will encourage staff to give their best and always a little extra than
they are capable of. Working closely as a part of HR Department for six weeks
provided me with an opportunity to see the relevance of my academic knowledge
and its practical implementation. Almost everything that we were covered in our
curriculum, about verbal and non-verbal communication, customer services,
telephone handling etc. were all extremely supportive during my internship.
Likewise, I found myself more confident and better prepared to give presentations
due to regular presentation we are supposed to do in our course. Thus, the various
subjects taught by MU by highly experienced faculty members proved UNparallel
and advantageous. This internship also helped me understand the level of my
knowledge and its use in real life. As the nature of internship is not to fill a position
and function like an employee but is to make the best of the opportunity and
gather as much as professional experience and knowledge as one can. And I
believe, I did succeed to a great level to broaden my understanding, hone my skills
and understand the practical relevance of my academic knowledge. It did create a
lot of difficultly for me to comprehend the approach of the staff unions due to their
limited or no interaction with the trainees and interns. Also, it was undesired to ask
or express curiosity about the internal issues in their presence in the HR
department. So, I could only gather information based on my observation.
And I felt that the HR department of Hotel Clarks Shiraz very much needed an
atmosphere where they could have good communication with each other without
being scrutinized. If it continues, then there might be a huge gap between the staff
and the management affecting performances a whole.
I truly appreciate the support I received from my University throughout the
internship period. I was put in a constant touch with the college supervisor and
was observing closely all my activities which encouraged me to put more hard
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work every day, as I mentioned earlier, it did reflect in my duties which got noticed
by the seniors of the HR. And working in diverse and multicultural environment
had me an opportunity to utilize and improvise my communication skills by
interacting with employees of various hierarchy, nationality and cultural
background. In conclusion, I am able to state that this internship program gave me
a platform to apply my theoretical knowledge in practical life. And this practical
implementation of my academic knowledge has helped me to understand the
complexities, challenges and prospects that lie in a real corporate world. Much as I
enjoyed my eight weeks term, I certainly did learn a lot from each day of work and
everyone I had a chance to interact with.
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Weekly Reporting
Table 1
Weekly Report from 10-june-2015 to 17-june-2015
MR.PRADEEP OBEROI (D.G.M HR&TRAINING)
Contact
No. ______________
E.no:GAURAV
B.COM(H)
HOTEL CLARKS
20130100
KUMAR
SHIRAZ, AGRA
KAUSHIK
Major
1.Cordination
2.Getting the
3. N/A
Achievements:
work easily
done
Major Problems 1.Tough to
2.Communicati 3. N/A
Encountered:
Judge
on Gap
Signature of the Supervisor
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Table 2
Weekly Report from 18-june-2015 to 25-june-2015
Contact
No. ______________
E.no:GAURAV
B.COM(H)
HOTEL CLARKS
20130100
KUMAR
SHIRAZ, AGRA
KAUSHIK
Major
1.Getting new
2.Gain Practical 3.N/A
Achievements: ideas
Knowledge
Major Problems 1.N/A
2.N/A
3.N/A
Encountered:
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Table 3
Weekly Report from 26-june-2015 to 02-july-2015
______________
E.no:- 20130100
Major
Achievements:
Major Problems
Encountered:
Contact No.
GAURAV KUMAR
B.COM(H)
KAUSHIK
1.Improvement in 2.Improving
Communication
flexibilities
Skills
1.Lack-of
2.N/A
coordination
HOTEL CLARKS
SHIRAZ, AGRA
3.N/A
3.N/A
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Table 4
Weekly Report from 03-july-2015 to 10-july-2015
______________
E.no:- 20130100
Major
Achievements:
Major Problems
Encountered:
Contact No.
GAURAV KUMAR
B.COM(H)
KAUSHIK
1.Punctuality
2.Problem solving
Towards work
skills
1.Communication 2.N/A
Gap due to busy
schedule of
executives
HOTEL CLARKS
SHIRAZ, AGRA
3.N/A
3.N/A
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TABLE 5
______________
E.no:- 20130100
Major
Achievements:
GAURAV KUMAR
KAUSHIK
1.Creative HR
skills
Major Problems
1. Irrelevant work
Encountered:
to do.
Contact No.
B.COM(H)
2.Developement
in Interpersonal
Skills
2.N/A
HOTEL CLARKS
SHIRAZ, AGRA
3.Fresh Practical
Knowledge of
HRD
3.N/A
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Table 6
______________
E.no:- 20130100
Major
Achievements:
GAURAV KUMAR
KAUSHIK
1. Development
in personal &
professional
skills.
1.N/A
Major Problems
Encountered:
Contact No.
B.COM(H)
2.
Responsibilities
trust.
2.N/A
HOTEL CLARKS
SHIRAZ, AGRA
3.Qualities to
become a Leader
3.N/A
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20130100

FOR THE PARTIAL FULFILLMENT OF THE REQUIREMENT

BACHELOR OF COMMERCE (H)

MR. GAURAV SAXENA

MR. PRADEEP OBEROI

DY-G.M. - HR& TRAINING

INSTITUTE OF BUSINESS MANAGEMENT,

B.COM(H) 5TH , MUGAURAV KUMAR KAUSHIK

B.COM(H) 5TH , MUGAURAV KUMAR KAUSHIK

It is an outcome of the 6 weeks Internship undergone at

Mr. PRADEEP OBEROI

B.COM(H) 5TH , MUGAURAV KUMAR KAUSHIK

B.COM(H) 5TH , MUGAURAV KUMAR KAUSHIK

CERTIFICATE FROM THE FACULTY GUIDE

B.COM(H) 5TH , MUGAURAV KUMAR KAUSHIK

B.COM(H) 5TH , MUGAURAV KUMAR KAUSHIK

B.COM(H) 5TH , MUGAURAV KUMAR KAUSHIK

B.COM(H) 5TH , MUGAURAV KUMAR KAUSHIK

Human Resource Department

Deputy General Manager

(k)I.B.M Institute of Business Management

B.COM(H) 5TH , MUGAURAV KUMAR KAUSHIK

B.COM(H) 5TH , MUGAURAV KUMAR KAUSHIK

B.COM(H) 5TH , MUGAURAV KUMAR KAUSHIK

B.COM(H) 5TH , MUGAURAV KUMAR KAUSHIK

B.COM(H) 5TH , MUGAURAV KUMAR KAUSHIK

B.COM(H) 5TH , MUGAURAV KUMAR KAUSHIK

B.COM(H) 5TH , MUGAURAV KUMAR KAUSHIK

1.3 Details of Internship at Hotel Clarks Shiraz, AGRA

Name of the Organization

Hotel Clarks Shiraz

B.COM(H) 5TH , MUGAURAV KUMAR KAUSHIK

Mr. GAURAV SAXENA

B.COM(H) 5TH , MUGAURAV KUMAR KAUSHIK

1.5 INTRODUCTION OF HOTEL CLARKS SHIRAZ

B.COM(H) 5TH , MUGAURAV KUMAR KAUSHIK

B.COM(H) 5TH , MUGAURAV KUMAR KAUSHIK

1.4.3 Unit Profile

B.COM(H) 5TH , MUGAURAV KUMAR KAUSHIK

1.4.4MISSION, OBJECTIVES & GOALS OF HOTEL CLARKS SHIRAZ

B.COM(H) 5TH , MUGAURAV KUMAR KAUSHIK

1.4.5 KEY PERSONS OF HOTEL CLARKS SHIRAZ

Mr. RUPAK GUPTA

Jt. Managing Director

Mr. DEBASHISH BHOWMIK

Mr. AMULYA KAKKAR

Sr. Vice President

Sr. D.G.M-Finance & Adm.

Mr. PRADEEP OBEROI

D.G.M-HR & Training

Mr. VINOD SHARMA

Chef MRIDUL KANTI MANDAL

Mr. HARISH KUMAR POKALA

Mr. SOHRAB BIJLANI

Executive House Keeping

Asst. Front Office Manager

Mr. RAJ KUMAR SINGH

B.COM(H) 5TH , MUGAURAV KUMAR KAUSHIK

Deputy Chief Engineer

1.4.6 HR Department Functional Hierarchy

Fire & Safety

B.COM(H) 5TH , MUGAURAV KUMAR KAUSHIK

B.COM(H) 5TH , MUGAURAV KUMAR KAUSHIK

1.4.7 Areas of Operation