Bachelors Degree in

Hotel and Tourism Management

UNIVERSITY OF MUMBAI

INDUSTRIAL TRAINING REPORT

AT

SEA PRINCESS HOTEL, MUMBAI

THE REQUIREMENT FOR THE B. Sc. H. S. II ND YEAR
SUBMITTED BY

CHETAN BHARAT RAUT

VIVA INSTITUTE OF
HOTEL AND TOURISM MANAGEMENT STUDIES
M.B. ESTATE, RAMMANDIR ROAD, VIRAR WEST
THANE -- 401303
(20010-11)

VIVA INSTITUTE OF
HOTEL AND TOURISM MANAGEMENT STUDIES
M.B.ESTATE, RAMMANDIR ROAD, VIRAR (WEST)
THANE -- 401303

CERTIFICATE

This is to certify that Mr. Chetan Bharat Raut is a Second Year student of
B.Sc.H.S. (2007-08) has completed the Industrial Training at Sea Princess
Hotel, Juhu- Mumbai, the requirement for the II nd Year B.Sc.H.S. and the
Report on the same is submitted correctly.

MR.DEVASHISH VAKIL
HOD, Training and Placement In charge.

Date:
Place:

Index
SR.NO
1

2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25

TOPIC

Acknowledgement
Methodology
Synopsis
History of Mumbai
Geography of Mumbai
About Juhu beach
Athitee Devo Bhava
Hotel Sea Princess
What is, where in Sea Princess?
Vision
Mission
Departmental Heads
Front Office Department
Food & Beverage Department
Food Production Department
House Keeping Department
The Lagoon
Health Club
Swimming Pool
Personnel Department
Other Departments
Training Schedule
My Training Experience
Conclusion
Bibliography

PAGE
NOS.
1

2
3
4
5
7
10
11
15
18
19
20
21
31
43
50
58
59
60
61
62
63
64
65
66

ACKNOWLEDGEMENT
I wish to thank to our Head of Department, Mr.Devashish
Vakil invaluable support in the preparation of this Industrial
Training Report.
I also wish to thank to our Training Co-Coordinator Miss
Sonal Kale for sparing her valuable time and guidance for
completion of this Industrial Training Report
I wish to express my sincere gratitude to all our college
professors, to suggestions and help at all stages, help
significantly contributed to the completion of this industrial
Training Report.
I also wish to thank all the Employees at the Hotel Sea
Princess for their patience and willingness to assist me in
whatever way they could.
Last but not least, I wish to thank all my colleagues who have
helped me in one way or another.

Mr. Chetan Bharat Raut

METHODOLOGY
In the course of preparing this industrial training
report on my training at Hotel Sea Princess. I have gained
information from my hands on employees in consultation with
the employees there.
This industrial training report has given an insight
into a general functioning of this organisation. It has also
given me an idea about the functioning of various
departments in the hotel.
While preparing this report, I have come to know
about their sources of revenue and how they are different
from other hotels and what is their target market.
This report will go through various departments of
the hotel and will give you a thorough analysis on various
departments I have worked through.
Preparation of this report has given me
information about the Hotel Sea Princess and its industry.
After analysing all the issues I came through; I can say that
Hotel Sea Princess is the next big thing happening in the
service industry.

Training Schedule
Department

Timing

F&B-Coffee shop

17TH Apr to 16th May

Housekeeping

17th May to 16th Jun

Banquets

17th Jun to 16th July

F&B Production

17th July to 16th Aug

Bar

17th Aug to 16th Sep

F&B-Room Service

17th Sep to 30th Sep

SYNOPSIS
It is a golden opportunity given to me to prepare this Industrial Training Report
on my training report on my training at SEA PRINCESS HOTEL to
develop further interest in this subject and to gather as much information as I
can. Hotel Sea Princess is a 6 storey building running successfully for the last
27 years by the Gundecha family; situated in the core of the Mumbai city i. e.
Juhu beach.

This industrial training report is based on my experiences during my training

period.
Learning about the hotel Sea Princess has given me a lot of insight into the
working of the hotel industry.
The head of different departments has helped me in collecting this information.

HISTORY OF MUMBAI
The coastal city of Mumbai, embellished with the diamond necklace in the
form of the Marine Drive, was originally an amalgamation of seven islands,
which were inhabited by the Koli fishermen since the 2nd century. Although it
was successively ruled by the Hindu rulers since the 6 th century AD, but it was
finally taken over by the Sultan of Gujarat in the 14th Century. However, he too
lost it to the Portuguese who then christened the archipelago Bom Bahia, which
means Good Bay. During the time of colonial rule in India, the islands were
ruled by the British Government till 1665. After which they decided to lease it
to the East India Company and the Company rented it for a meagre annual sum
of 10 pounds.
After being taken over by the merchant company, Bombays advantageous
position as a seaport was utilised to the optimum and a trading port was built
there. As a result of this, traders and merchants from the other parts of the
country were lured to the islands and the promises of prosperity and huge grants
of land. Gradually, within the course of 20 years, Bombay became the
economic capital of the western part of India. In the 1720s, the fort was finally
built and then started the process whereby the seven islands were joined
together to form a single united mass of land. However, in 1864 the fort of
Bombay was disassembled and the city started to be fashioned in the colonial
style. Then began what we can call the economic boom of Bombay and it
prospered to become the main centre of trade and commerce in India.
The name Bombay, however, is no longer used, for 1966, according to the
legislation passed in the Parliament of India, the city was renamed Mumbai, in
order to retain the essence of Marathi culture. The name Mumbai has its roots
in the name of the Goddess Mumba Devi, who was worshipped by the Kolis a
community of fisher folk who are the original inhabitants of these islands.

GEOGRAPHY OF MUMBAI
The city of Mumbai lies in the state of Maharashtra on the Western coast of
India and is situated in the Salsette Island in Portuguese and Shasti Island in
Marathi. The western coastal region of India, also known as Konkan has the
Ulhas River and Shasti Island is located right at the tip of this river. The total
land area covered by the city of Mumbai is 468 square kilometres. Although, in
the northern region of the city the topography is quite mountainous ranging
form a height of ten to fifteen meters, but the major part of the city is obviously
at the sea level.
The city of Mumbai is dotted with the three major lakes, namely the Tulsi
Lake, the Powai Lake and the Vihar Lake. These are the major suppliers of
water to the inhabitants. The location of Mumbai is also a haven for bioscientists because the swamps and the mangroves, along the coast are famed for
their biodiversity. Although we do find the soil to be mostly sandy, owing to its
nearness to the sea, but in the hinterlands we do find traces of the loamy and the
rich covers of the alluvial soil. Geologists consider Mumbai to belong to the
Zone III region because they detected three faulty lines in the region, which
implies that the region is prone to earthquakes, which may range up to an
intensity of 6 to 7 on the Ritcher.

CITY INFORMATION:Ancient yet modern, fabulously rich yet achingly poor, Mumbai is India in
microcosm. Once a sultry tropical archipelago of seven islands, and the Rajs
brightest jewel, Mumbai was the dowry of Portuguese Princess Infanta
Catherine de Braganza who married Charles II of England in 1661. Today
its a teeming metropolis, commercial hub of an old civilization seeking to find
its place in the New World Order. Forty percent of Indias international trade
passes through its splendid natural harbour. In fact Mumbai is the very soul of
human enterprise. At the citys Stock Exchange, millionaires and paupers are
made overnight, and the sidewalks are crowded with vendors hawking
everything from ballpoint pens to second hand mixies. Everyday, half of
Mumbais population commutes from far flung suburbs to downtown offices,
banks, factories and mills for living. Nearly thirteen million people live here
wealthy industrialists, flashy film stars, internationally acclaimed artists,
workers, teachers and clerks all existing check by jowl in soaring skyscrapers
and sprawling slum. They come from diverse ethnic backgrounds and speak
over a dozen tongues adding colour, flavour and texture to the Great Mumbai
Melting Pot.

ATTRACTIONS:Gateway of India
Prince of Wales Museum
Colaba Market
Hajji Ali
Domestic Airport
Jehangir Art Gallery

ABOUT JUHU BEACH

Like Chow patty, its downtown counterpart, uptown Juhu Beach is also a
bourgeois paradise, filled to the gills with screaming children, courting couples,
and rowdy adolescents. If you want a mere fancy excursion, however, retreat
behind Juhus many five star hotels, for a steaming cup of coffee and a splendid
view of the coast. The most popular of these beachfront hotels are the Sun and
Sand and Holiday Inn. The government run Juhu Centaur also has a 24 hour
coffee shop with a view of the sea.
Situated in the suburbs of Mumbai, Juhu Beach has practically everything that
Chow patty offers and is a favourite place to visit all Mumbaites. Juhu Beach
has Arabian Sea to its west and Santa Cruz and Vile Parle to its east. Children
simply love this place and it is a vendors delight. It is an open air restaurant
with its innumerable food counters, amusement park with its camel ride and
playground with lots and lots of sand on t beach to make sand castles with. It is
also a popular venue for immersions during the famous festivals of Bombay or
Mumbai such as Coconut Day and Ganesh Chaturthi. The snacks here include
spicy bhelpuri, sevpuri, and Pani Puri.
The variety of fun and amusement available here include professional masseurs,
shooting galleries and fun rides for kids, contortionists, snake charmers, pony
leaders and monkey trainers. You can buy balloons, flowers, seashells and
other trinkets here too. It also has the statues of some of the most famous
freedom fighters of India on display such as Lokamanya Tilak and Vithalbhai
Patel. It is very popular among the elite living in the residential apartments and
bungalows in the surrounding area for morning walks and it is not uncommon
to famous Bollywood celebrities on Juhu, jogging in the morning, albeit with
their security guards and dogs surrounding them.

Juhu, one of the largest beaches in the country, is located about 18 kms north
from the centre of the pulsating city of Bombay. It is caressed by the rolling
waves of the Arabian Sea and frequented by a sea of humanity. This busy and
bustling beach of Bombay houses some the posh localities where one can find
the bungalows of the famous film personalities.
The southern end of the Juhu beach is regarded as a favourite haunt of
Bombays movers and shakers. Luxury Hotels and elegant apartment dot the
stretch. Swimming in this stretch is not a good idea. But if you plan to travel to
Bombay, the Juhu beach not a place to be missed to feel the pulse of the city.
One of the most famous suburbs of Mumbai, Juhu is well known for its each
and affluence. Juhu is the address of some of the most famous stars of Indian
film industry like Amitabh Bachchan, Amrish Puri, Dharmendra, etc. The west
of Juhu is flanked by the mighty Arabian Sea and places like Santa Cruz and
Vile Parle flank it in east. These two places have railway stations from where
Juhu can be easily accessed. Tourist visits the famous Juhu beach and savours
the gorgeous natural surroundings. Juhu beach has many hotels ranging from
five stars to cheap and budget hotels, which provide excellent services. You
can choose the hotel according to the amenities you want and the budget you
have set.
How to travel to Juhu beach, Mumbai -AIR:
Travel to Mumbai is relatively easy as there is an extensive network of flights
from Mumbais Sahar (International) and Santa Cruz (Domestic) airports.
International flights connect it to all the major cities of the world. There are
domestic flights to all the major cities of the country.
TRAIN:
Mumbai has trains connecting it to all the major cities of the country. Intra city
trains in Mumbai are very good, and are the fastest and cheapest way to move
around in Mumbai.

ROAD:
Juhu beach is accessible from any point of the city. State as well as private
operators run buses from almost all the important points in the city. Taxis and
Auto-rickshaws are also available for commutation.
Where to Stay:
Being a metropolis, Mumbai is well equipped with excellent hotel
accommodation, which varies from luxurious to reasonable budget hotels.
Rooms can also be taken for rent.

ATHITEE DEVO BHAVA

A customer is the most important visitor on our

premises. He is not dependent on us, we are dependent
on him. He is not an interruption of our work; but
instead he is the purpose of it. He is not an outsider to
our business, but part of it. We are not doing him a
favour by serving, but he is doing us a favour by giving
us the opportunity to do so.

-- Mohandas Karamchand Gandhi

HOTEL SEA PRINCESS

Welcome to hotel sea princess.

We are hopeful that your contribution will help make hotel Sea Princess the
best!!
We have disciplined and healthy working environment and our entire team is
motivated by TOTAL CUSTOMER SATISFACTION.
While you are with us, you will be continuously mentored and guided by our
seniors.
You are strictly adhered to the following norms of discipline:1.
2.
3.
4.
5.
6.
7.
8.

Always ensure that you are at your working place assigned to you.
Be neat and well groomed at all times.
Do not chew pan, tobacco or gum while on duty.
Do not smoke or drink during duty hours.
Do not carry mobile phones while on duty.
Do not pick your nose, ears or scratch your head when on duty.
Please do not waste time by talking.
If your job requires you to co-ordinate with other department please use
the intercom facility.
9. In case you are faced with a problem or have some difficulty please
contact your immediate senior.
10. Do not visit your H.R. department for any personal work during duty
hours.
11. Never read newspapers, magazines, etc, on duty, especially during lean
hours.

INTRODUCTION OF SEA PRINCESS HOTEL

Hotel Sea princess Mumbais (Maharashtra India), leading Five Star
property with 110 luxurious deluxe rooms (including 5 suites), excellent
conference facilities, multi cuisine restaurants, bar, health club etc. The Hotel
is located on Mumbais most lively and popular Juhu Beach overlooking the
blue Arabian Sea and with close proximity to the Airport Shopping Area etc.
The Hotel is proud to be awarded the trophy of the 24th International Award for
Tourist, Hotel and Catering Industry at Madrid, Spain and also The
International Gold Star Award for Quality and Excellency at Geneva,
Switzerland.

HISTORY OF SEA PRINCESS HOTEL

On the stretch of most famous Juhu beach, lies the 5 star grand hotel Sea
Princess overlooking the beautiful Arabian Sea. The hotel is proud to let you
know about being awarded the trophy of the 24 th International Award for
Tourist, Hotel and Catering Industry at Madrid, Spain.
We have also received the International Gold Star Award for quality and
Excellency at Geneva, Switzerland.
LOCATION:~
Hotel Sea Princess Mumbai is located 5 kms from Mumbai Airport and 2 Kms
from Santa Cruz Railway Station. Hotel Sea Princess is a leading five star
business hotel with 110 luxurious rooms, excellent conference facilities, multicuisine restaurants, bar, health club etc. The Hotel is located on Mumbais most
lively and popular Juhu beach overlooking the blue Arabian Sea and with close
proximity to the Airport, Shopping Area etc.

FACILITIES AT HOTEL SEA PRINCESS

Overlooking the sea the pool (with a separate pool for children) there is ample
space for sunbathing and relaxing.
The Sea Princess hotel has a modern and well equipped Health Club with
Gymnasium, Sauna and Steam.
Sea Princess hotel has a well equipped beauty parlour for both gents and ladies.
The Shopping Arcade is situated at the lobby level it gives you the comfort of
shopping in house.
There is well equipped business centre at Sea Princess Hotel with all
modernised business facilities, may be it surfing on the net or secretarial
services. Other facilities include:
1. 110 Deluxe suites
2. Parking facilities
3. Swimming Pool
4. Laundry facilities
5. Conference facilities
6. Banquet Halls and Board Rooms
7. Business Centre
8. Multi cuisine restaurants and bars
9. Air port transfer only (on prior request)
10. Travel desk
11.Concierge
12.Cocktail Bar

OTHER SERVICES PROVIDED BY THE HOTEL:The hotel offers various services like doctor on call, valet services, travel
agency, electronic safe deposit, tea/coffee maker, and 24 hrs internet facilities
in all rooms. Other facilities in the room include:1. Mini bar (fully stocked)
2. Telephone
3. 100 Channels Cable TV
4. 24 Hrs room service.

DEPARTMENTAL HEADS

Front Office Manager

Mr. S. Kulkarni

Lobby Manager

Mr.Mahadev

Food & Beverage Manager

Mr. Ajay Sandhir

Room Service

Mr. Robert

Food & Bev. Cashier

Mr.Sanjay Shah

Kitchen

Chef Simon Rozario

Bakery

Chef Din Mohammad

Executive Housekeeper

Mrs. Raina

Laundry

Mr. Ayodhya Prasad

Chief Engineer

Mr.Miranda

Maintenance

Mr. Anthony

Personnel Manager

Mr. L.Vaz

Chief Accountant

Mr. Vadgama

Purchase Manager

Mr.Bhadresh Shah

Security

Mr. Ganesh

WHAT IS, WHERE IN SEA PRINCESS..?

Sea Princess is a multi storey property with 110 luxurious rooms. So it is very
important for the person visiting the organisation to know where all
departments are situated and its timings.

Designation
Chairman
MD
GM
GMs Secretary
P.R.O

Location
Back office
Back office
Back office
Back office

Extension nos.
1230/1730/1740
1731
1229
1226/1360
1742

Front Office
Designation
FO Manager
Lobby Manager
Reception
Cashier
Bell Desk
Operator
Reservation
House Phone
Lobby Elevator
Door Man

Location
Lobby
Lobby
Lobby
Lobby
Lobby
Back office
Back Office
Lobby
Lobby
Lobby

Extension nos.
1225
1189/1191
3/1737/1736
5
6
9
1231/1234
1251
1233
1706

Shopping Arcade
Department
Mayura
Travel Disk
Seanto

Location
Lobby
Lobby
Lobby

Extension nos.
1254
1188
1181

Timings
9 am to 9 pm
9 am to 9 pm
9 am to 9 pm

Food and Beverage

Designation
F & B Manager
F & B Asst. Manager
Banquet Sales Executive
Coffee Shop
Kitchen
Bakery
The Orient Restaurant
The Ark Bar
Room Service
The Ocean View
Regal Room (old)
Chancellor I & II
Regal Room (new)
Crystal Room
Kitchen (banquets)
Chocolate Shop
F & B Cashier

Location
1st floor
1st floor
1st floor
Ground floor
Ground floor
Basement
Ground floor
Ground floor
Ground floor

1st floor
2nd floor
3rd floor
Lobby
Ground floor

Extension nos.
1733
1228
1227/1228
1237/1240
1239
1125
1236
1235
2/1168/1755
1704
1705
1701
1702
1703
1739
1250
1238

HOUSEKEEPING
Desk
House-keeping
Laundry

Location
Basement
Basement

Extension nos.
4/1756
1743

ENGINEERING
Desk
Chief Engineer
Maintenance
Coordinator
Music room

Location
Basement
Basement

Extension nos.
1134
1133

Basement

1126

SALES & MARKETING

Desk
Sales Manager
Sales executive

Location
Basement
Basement

Extension nos.
1190
1252

PERSONNEL DEPARTMENT
Desk
Personnel Manager
Personnel Assistant

Location
Basement
Basement

Extension nos.
1129
1352

ACCOUNTS
Desk
Chief Accountant
Chief Accounts Officer
Accounts Department

Location
Basement
Basement
Basement

Extension nos.
1350
1131
1132/1353

PURCHASE DEPARTMENT
Desk
Purchase Manager
Stores
Security Office
Health Club
Swimming Pool
EDP
Business Centre
Floor Corridor

Location
Basement
Basement
Base Area
1st Floor
Back side
1st Floor
1st Floor
1100/1200/1300

Extension nos.
1130
1128
1241
1256
1255
1356
1101/1104
1400/1500/1600

VISION

IN ORDER TO ENSURE REPEAT CLIENTELE, IT IS

NECESSARY TO PAY ATTENTION TO CUSTOMERS
COMFORT & SERVICE.

MISSION
Over the next five year a focused and dedicated approach will be taken to
product development and enhancement in line with the vision outlined below.
This combined with disciplined marketing and sales strategies will facilitate an
evolution of the customer mix to cater to those affluent, high yield international
and domestic travellers who are looking for a one of a kind resort experience.
Besides its unique facilities and product offering, the hotel will earn a
reputation for its commitment to personalize; gracious service. This will be
provided by a team of highly trained individuals who are united in spirit and
attitude in exceeding the needs of the client.

A PLEASANT SMILE ON YOUR FACE WILL ALWAYS

MAKE A DIFFERENCE TO THE CUSTOMER!!

~ Food & beverage department ~

Introduction:Eating away from home is generally increasing and there is widening

diversity in the nature and type of food and beverages on offer. Food
and beverage service is the essential link between the menu,
beverages and other services on offer in an establishment and the
customers. The server is the main point of contact between the
customers and the establishment. To be successful in food and
beverage service requires the blending of four key things:
a) Sound product knowledge
b) Well developed inter personnel skills
c) A range of technical skills
&
d) The ability to work as part of a team.
Working in food and beverage service offers a wealth of opportunity
for professional development and advancement; for those committed
to the hospitality industry, a fulfilling, exciting, and enjoyable carrier
a waits.

Services at its best:Before the restaurant is open for guests, make sure all the
tables are properly laid with cutlery, glass ware, fresh and neatly
folded and the cruet sets.
It is important to receive the guest with a smile, and wishing
the time of the day.
Escort the guest to the table and seat them, Open and offer the
menu card to the guest. Take the food and beverage order.* Never get
into arguments with the guests; but always be polite.
Make sure the food and drinks are served in correct sequence.
*Always serve the senior persons and the ladies first.
Make sure the cold food is served cold and the hot food piping
hot.
All the beverages are served from the right side and all the
food served from the left side. Clear the dishes from the right side.
After the service is completed, make sure the guest is seen off
again with the same genuine smile as to make dining experience a
memorable one.

Basic etiquettes & manners for the

Restaurant staff:1. Receive and attend the guest as soon as they enter the outlet.
2. Wish the time of the day and welcome them; assist them if they are
carrying any parcel or luggage.
3. Address the guest by their name and be very polite; do not interrupt them
while they are talking to each other.
4. Help the ladies first and then the others by adjusting the chairs.
5. Stand erect all the time and be attentive.
6. While taking the order, remember his/her favourite dish.
7. Speak softly and avoid unnecessary conversation.
8. Make sure the food and beverage are served in right order and sequence
with correct accompaniments and garnishes.
9. After service, make sure the table are cleared leaving the water glass till
end.
10.Always present the bill/cheque to the host when asked for.
11.Never solicit for tips, always remove the tips after the guest leaves
12.Never forget to say Thank you to the guest while leaving.
13.Always appear cheerful, pleasant and take pride in the work.
14.Always use the service entrance and the exit.

RESTAURANTS

Princess Lounge ---the coffee shop:Around the clock, coffee shop with an elegant dcor which
lets the peaceful waves gives a feast to your eyes. We serve multi- cuisines, a
lavish sumptuous spread of breakfast and buffet for lunch and dinner, which the
lounge feels proud of. Experience the serene aura of the Arabian Sea in the
24hrs open Princess Lounge, as you sip your coffee, fruit juice or relish your
favourite snacks.

The Ark Bar:The Ark bar offers sparkling concoctions to quench ones thirst. A
regular haunt of the connoisseurs has a quite and subtle ambience for a perfect
evening.

The Orient Restaurant:Ever since its inception, the Orient has come to be acclaimed for
its exquisite Indian and Chinese cuisine and the service remains discreet amidst
an air of urban sophistication. The ghazals enthrals as one relish the delicacies
in a royal ambience dating to The Mughal era.

CONFERENCE & BANQUETS HALLS

Have a conference or host a party with elegance and grandeur in the Regal
room or Ocean View with a magnificent view of the sea, where the most
sophisticated services are offered to up to 400 people.

~~The Ocean View ~~

The Ocean view is a banquet hall cum conference room; conveniently located
on the first floor, to accommodate about 150 people. Equipped with modern
audio visual and business centre facilities. The Regal room, overlooking the
sea, is an ideal location for larger parties, functions and can accommodate upto
500 people. Over looking the pool (with a separate pool for children) has ample
space for sunbathing and relaxing.

~~ The Regal Room ~~

This spacious, elegant banquet room is vast and well designed for social events
as well as for meetings / corporate get- togethers. Seminars and training
programs can be held with ease and comfort. We guarantee a wonderful and
successful event with our meticulous care and assistance

~~ The Board or meeting Room ~~

This room is classic in its design as it gives a very professional feel, with its
dcor and lightings we can change the look for different sorts of events. It is
flexible and equipped with State-of-Art facilities as it can be subdivided by a
sound proof partition into Chancellor I and II respectively.

~~ The Crystal Room ~~

This magnificent, grand and gorgeously decorated room is ethnically designed
and yet has the modern touch with the help of the chandeliers and its well lit
pillars.
It looks beautiful and stunning just as the name suggests. It shines like a crystal
on the topmost floor of our hotel Sea Princess.

We are proud to accommodate social functions, weddings and receptions,

cocktail evening, family gettogethers and birthday parties for approximately
250 to 400 people.

SIZES OF BANQUET HALLS

DIMENSIONS FOR NEW REGAL ROOM 1 & 2:58ft x 28ft = 1624 sq ft.
U- Shape 73 people.
Classroom 60 people.
Theatre style 116 people.
DIMENSIONS FOR CHANCELLOR 1:26ft x 31 ft = 806 sq ft.
U Shape 36 people.
Classroom 30 people.
Theatre style 55 people.
DIMENSIONS FOR CHANCELLOR 2:30ft x 31 ft = 930 sq ft.
U-Shape 42 people.
Classroom 30 people.
Theatre style 65 people.
DIMENSIONS FOR CRYSTAL ROOM:58ft x 56ft = 3248 sq ft.

CONFERENCE FACILITIES

What the hotel provides in the conference room

writing pads, pencils, markers, white board, and flip
chart.
On request hotel also provide OHP, TV/VC, LCD
projector, collar mikes, (cord/cordless) slide projector,
laptop, computers etc. at an extra charge.

The Lagoon

Lagoon is by the pool overlooking the beach, be

it sunrise or sunset its the right place to relax and

chill. Chefs can provide a variety of barbeque snacks to

munch and sip cocktails, while the waves create a wave
within you.

Reception

~ Front Office department ~

Introduction:Hotel or Inn is defined by British law as a a place where a bonafide
traveller can receive food and shelter, provided he is in a position to pay for it
and is in a fit condition to be received. Hence a Hotel must provide food and
beverage, and lodging to travellers on payment and has, in turn, the right to
refuse if the traveller is drunk, disorderly, unkempt, or is not in a position to pay
for the services.
The oldest inns go back to the 16th century B.C. and ventures by Husband and
wife teams who provided large halls for travellers to make their own beds and
sleep on the floor. The cooking and recreation was provided by Husband and
wife team. It was in Europe that the birth of organised Hotel Industry, they
were then called inn for finer establishment catering to the noble and clergy,
and traverns for common man.
In the modern Hotel Industry, each activity involved in the service of the guest
is specialized; such as front office for booking reservations etc. It acts as a
guide for the guest to various services available in the hotel. Therefore, front
office of a hotel leaves an impression with guest about the hotel and the kind of
service available there

Reservation:Suites:-Executive
Suite
Azure
Fantasy
Rang Mahal
Viceroy Suite
Presidential
Suite

19,800.00
24,200.00
24,200.00
24,200.00
24,200.00

Rooms:-Room type
Deluxe single
Deluxe double
(Extra
bed
person)

/3rd

INR
16,500.00
17,600.00
1,100.00

Complimentary breakfast for every guest (at coffee shop from 7:00 am
10:00 am).

to

 FRONT OFFICE MANAGEMENT

The staffs are responsible for the vital work of dealing
with various aspects of front office. They are highly trained and qualified
professionals since they can only improve the level of business taken by the
establishment significantly. The staffs employed are able to assess and
match the needs and requirements of guests accurately before being able to
sell efficiently.
JOB PROFILE OF FRONT OFFICE PERSONNEL
1. FRONT OFFICE MANAGER ~~
Directly supervises all the front office personnel and ensures
proper completion of all front office duties. Directs and co-ordinates
the activities of front desk, reservations, guest services and telephone
areas. The role / duties of front office manager on a typical day are:i. Reviews Night Audit report
ii. Reviews incoming reservations of the day
iii. Communicates information to employees on all shifts
concerning reservations, room assignments and room
inventory.
2. LOBBY MANAGER ~~
Oversees all guest service operations including front desk, reservations, PBX,
bell stall and transportation services to ensure quality and guest satisfaction.
Following duties are also performed by him/her:i. Confirming and releasing wake up calls for the crew members.
ii. Arrange flowers and fruits baskets on special request and ensures they
are placed before the guest comes.
iii. Assists and provides information to the guest.
iv. Acts as Duty Manager at night.

3. FRONT OFFICE SUPERVISOR ~~

The front office supervisor supervises on a day to day
basis all the operations and personnel of the front office. The front office
supervisor performs duties under the guidance and direction of the front
office manager. A manager expectation of the front office supervisor is that
he or she should be able to fill in at the front office positions in emergency.
4. NIGHT AUDITOR ~~
The fundamental role of the hotel department accounts
and guest accounts are in balance at the close of the business day. To that
end the night auditor post charges and vouchers to guest accounts that are
not posted by the day or evening cashiers, participates in routine that verify
the accuracy and completeness of all guest accounts and balance guest folio
entries and departmental records. A major portion of the night auditors
function; is to post room charges and tax to guest accounts. Finally, the night
auditors balance the next day business. Changes date in the system. He
submits the night audit reports copy to accounts manager and one copy to
the front office manager.

Grooming Standards: ~
**BE WELL GROOMED AT ALL TIMES.
Ladies should neatly tie their hair away from their face. They should
wear light make up, simple bindis if required. Similarly, the ear studs, finger
ring and bangles should be simple, but not more than two. Nails should be
neatly trimmed and if polished should be in sober shades.
Gents should trim their hair a level above their ears, collar and away
from face. They should trim their moustache or clean shaved. They should not
wear ornaments; however they may wear one ring per hand if required. The
nails should be clean and trimmed.
Uniform clean, wellpressed and buttoned top, badges worn on left
above pocket, displayed prominently.
Shoes cleaned and polished. No chappals/flats should be worn.
Watch your posture. Do not slouch or hunch when you are not busy.
Stand erect.
Do not shout at your colleagues while taking a message.
Keep your work area clean.
Observe your break like tea, lunch and dinner as prescribed.
Help colleagues when they are stressed and when you are free.

YOU REPRESENT YOUR HOTEL, EACH TIME THE

GUEST CALLS OR VISIT, HE CARRIES BACK AN
IMAGE

OF

PERFORMANCE
DIFFERENCE.

YOUR
CAN

ORGANISATION.
AND

WILL

MAKE

YOUR
THE

Registration certificate for

Foreign Nationals

DATE:

SERIAL NO.:

NAME: ___________________________________________________
ADDRESS: ________________________________________________
NATIONALITY: ____________________________________________
DATE OF ARRIVAL IN INDIA: _______________________________
DATE & TIME OF ARRIVAL IN THE HOTEL: __________________
PROPOSED DURATION OF STAY IN INDIA: ___________________
PURPOSE OF VISIT: ________________________________________
ARRIVAL FROM: __________________________
NEXT DESTINATION_______________________
PASSPORT DETAILS: ~
NUMBER: ________________ PLACE OF ISSUE: ________________
DATE OF ISSUE: ____________ VALID TILL: __________________
VISA DETAILS: ~
NUMBER: ________________ TYPE OF VISA: __________________
PLACE OF ISSUE ____________ NO. OF ENTRIES: ______________
DATE OF ISSUE: _____________ VISA TILL: ___________________
CERTIFICATE OF REGISTRATION: ~
CRN. NO:_______________ PLACE OF ISSUE: __________________
DATE OF ISSUE: _____________ VALID TILL: __________________

GUEST SIGNATURE

HOTEL SIGNATURE

~ COMMUNICATION CENTRE ~
The communication centre plays a vital role in the working of the hotel. It
comes in contact with all the departments. The communication centre is the first
contact that anyone has with the hotel when calling up the hotel.
The communication (com.) centre carries out the following tasks: It takes down reservations.
It connects calls to different department of the hotel.
Com. Centre employees also screen calls meant for managers and
executives.
A first aid box is also maintained by the Com. Centre and if any guest
requires it, Com. Centre forwards the request the concierge to deliver it to
the room.
Com. Centre also keeps few common medicines such as crocin, coldrin,
etc. which are available to the guest.
Com. Centre also connects any internal calls to external lines.
It also maintains the keys of the hotel cars, the electronic safe key, etc.
and maintains a key register for the same.
Com. Centre is also responsible for handling of DVDs and its player
which are made available on guests request.
Com. Centre also has the emergency phone in case of any fires, etc.
Maintains a record of external calls requested by hotel employees.
Phraseology used: For external calls: Good Morning, Sea Princess Hotel, May I help you
for e.g.
For internal calls: Good Morning, communications centre (name)
speaking, May I help you.
For calls on hold: Thank you for holding.
For connecting a call: With pleasure, connecting you.

~~ FIDELIO ~~
Sea princess hotel uses Fidelio, which is a software developed by micros
systems.
Fidelio helps to cover the full areas such as: Check in of a guest.
Any charges incurred would be posted onto Fidelio in the respective
guest account.
Check the status of a room
** (Housekeeping department know the status of the room and
they enter it on Fidelio. Then checking the status of the room, the
front office team then decide which room they can offer.)
Any telephone calls made by a guest would be automatically picked up
by a Fidelio interface and would be charged and posted to the guest
account automatically.
Also helps to get figure such as occupancy rate, average room rate, etc.
It has a built in telephone book, calendar, & calculator.
It is password protected and each employee will have his/her own
password; will different right of uses, built into in each employees id.
It also helps by carrying out reservation.
It can also show the occupancy status of each room, the V.I.Ps in house
(why they are V.I.Ps)
It also gives the layout of the room which help the front office team to
decide which room to offer to guest, whether he/she would like a sea
facing room, interconnecting rooms, etc.
Fidelio also has a no. of interfaces whereby different systems would be
interfaced with it. For example:- In the restaurants, Micro billing
systems are used, where any amount posted there would flow down to
Fidelio by means of interface.

~ House Keeping department ~

Introduction:Any residential establishment there should be this basic requirement of guest -food, drink, and accommodation, i.e., the space needed for sleeping, living,
along with other facilities. On arrival of guest in the lobby or entrance, the
ambience gains an impression of the establishment, mainly the appearance from
the reception desk, along the corridor and other public area.

On reaching the room the guest possibly will have a close look at the home. By
this time the guest at least get to observe closely what the hotel can provide and
whether it will meet his requirement, and thus satisfy him. The guest may not
eat and drink from the same hotel. So the basic services provided should be
clean room, comfortable and safe surroundings etc. Letting of accommodations
earns more money and the satisfaction of the guest is of prime importance in the
Hotel Industry.

LAYOUT OF HOUSE KEEPING

There is no ideal or universal model for the house keeping layout. It differs
from Hotel to Hotel, depending upon the size or the physical shapes limitation.
It is necessary to plan the layout in such a way that there is no traffic jam, and
proper work handling can be done.

EXECUTIVE HOUSE KEEPER CABIN

This is main administration department. It is here, where the house keeper

handles the work. It is an independent cabin provided to her to carry out her
duties in private. It also provides to organise staff briefings and departmental

meeting. It is a glass panelled office. It is the secretary who keeps control of

movements into her office.

DESK CONTROL ROOM

This is the main communication centre after the house keeper cabin. It is from
here the information is sent out and received from the other department. The
desk control room usually has 2 to 3 telephone connection and has a computer
terminal which gives update information on room status.
It also has a large notice board to the staff duty rota, day to day instruction,
special request of the guest along with room numbers. All the housekeeping
staff report on duty and check out after duty from the house keeper desk control
room. There is always a keyboard with all the floor keys, and the subsection
keys.

UNIFORM ROOM

This room stocks uniform in current use. It is possible that smaller hotels may
choose to combine the uniform room with the linen room. It should also have
adjustable hanging facility as many uniforms are there to be take care of. The
best way to maintain good uniform is on the hangers.

TAILOR ROOM

This is a room kept for the in house tailor who attends to the stitching and
maintenance of uniform and linen.
STANDARD SIZES OF LINEN
Bed sheets: Single 78 * 108 (203cm * 274cm)
Double 90 * 108 (224cm * 274cm)
King size 117 * 108 (295cm * 274cm)
Pillow cases: Standard 20 * 30 (50cm * 75cm)
King size 20 * 40 (50cm * 100cm)
There are two types of pillows

(a) Polyfill (cotton)

(b) Feather (duck, goose)

Blanket: Single 70 * 100 (175cm * 250cm)

Double 90 * 100 (228cm * 250cm)
King size 116 * 100 (290cm * 250cm)
Towels: Bath sheet 40 * 70 (100cm * 178cm)
Bath towels 30 * 54 (76cm * 137cm)
Medium- sized towels 22 * 40 (56cm * 100cm)
Hand towels 15 * 24 (38cm * 60cm)
Face towels 10 (26cm.sq.) (Square in shape)
Roller towel 18 (45cm)
Bath mat 24 * 36 (60cm * 92cm)

FLORIST ROOM

This is for keeping flowers to be made into bouquets to be kept in various guest
rooms and offices of the hotel. These flowers are kept in a specially designed
air conditioned room, so as to keep the flowers fresh for a long time. The room
should have a table and a wash basin with proper water supply
HEAVY EQUIPMENT ROOM
In this room all the bulky and heavy items such as vacuum cleaner, shoe shine
machine, gladder, floor scrubbers are stored. This is constantly under lock and
key.
FURNITURE REPAIR ROOM
Here, the entire repair for wooden work and upholstery work is carried out by
the carpenters.

SIZES OF ROOMS:5 STAR HOTELS 5 STAR DELUXE HOTEL

SINGLE ROOM 180sq.ft
DOUBLE ROOM 200sq.ft
BATHROOM 45sq.ft (with bath tub)
TWIN ROOM 220sq.ft
3 STAR HOTELS 4 STAR HOTELS
SINGLE ROOM 120sq.ft
DOUBLE ROOM 140sq.ft
BATHROOM 36sq.ft
2 STAR HOTELS 3 STAR HOTELS
SINGLE ROOM 100sq.ft
DOUBLE ROOM 120sq.ft
BATHROOM 30sq.ft

DEPARTMENTS THAT HOUSE-KEEPING CO ORDINATES WITH:

FRONT OFFICE

Co-Ordination with Front Office is one of the critical features of House

Keeping Operation. As soon as there is guest Departure the Front Office
informs the House Keeping desk and report the room number of the guest
vacating so that House Keeping can take them to clean and prepare for sale.
Rooms taken over by House Keeping for cleaning is called departure room,
while cleaned rooms handed over to the Front Office for sale are called Clear
room.

PERSONNEL

House Keeping co ordinates with the personnel department for the

recruitment of house keeping staff, induction, locker facilities, transfer,
promotions and formalities.

PURCHASE

This Department procures out of stock items for House Keeping such as
supplies for guests to be kept in rooms, stationary, linen of various types
detergents etc.

ENGINEERING

One of the functions of the House Keeping is maintenance of aspect of the

resort for the purpose of keeping furniture, fixtures and other facilities in order,
contemporary and safe for the guest. Hence a close co operation is necessary
with engineering Department which actually carries out the task of fixing out of
order furniture and fixtures. As House Keeping are constantly spread
throughout the entire resort.

FOOD AND BEVERAGE

The restaurant and banquet constantly require clean table clothes, napkins etc.
their staff as well as those in the kitchen require clean uniforms - the former are
in guest contact and the latter, due to strict hygiene required in kitchen .

SECURITY

The guest room is the most private place and a hotel goes to great lengths to
ensure guest privacy and security. However, a guest can take advantage of this
privacy by gambling, smuggling etc. House Keeping has to be alert to these
going on and seek the security Department intervention, if necessary.

STORES

The co ordination with the Stores Department would ensure the availability of
day to day requirements of House Keeping as well as other items requisitioned
by House Keeping.

TYPES OF REGISTERS AND FORMATS

MAINTAINED IN HOUSEKEEPING
Following are the registers and files maintained in House Keeping:

Register for Guest and any other messages.

The register keeps all the messages and requests from guests or any other
departments. Messages are like request for a fresh towel, shampoo, additional
blankets etc. There are about 5 columns to write down information like. The
room number or area, message time received, action taken and the name of the
person who did the job.

Maintenance Complaint Register

The register is for recording outstanding maintenance, which are not done. The
register contains five column such as date of maintenance, complaint number,
given to, slip no, details of work done/not done.

Log Book

This is the single most important register where all the necessary information is
written down by supervisor and executive housekeeper at the beginning of
every shift for the instructions by the previous shift.

Guest Laundry Register

Records of all guest laundry and house guest laundry on day to day basis are
maintained in this register. This register has format like date, room number,
guest name, number of items, details like washing, pressing, bill number
delivery date , houseman name etc.

Room occupancy report file.

Room occupancy reports are important for executive house keeper to determine
the level of work load. This enables him to provide adequate staff to meet the
exigencies of each day.

Duty Roaster Register

The register is for the information of the staff of the Department, as regards
their duty timings/shifts.

Laundry slip file

All Laundry slips are filed in this file on a day to day basis.

Lost and Found Register and Slip Book

This register is maintained to know the articles lost and found of the guest. Slip
book has three copies one copy goes to the article, second copy goes to the
founder of article and the third copy remains in the slip book.

~ Accommodation ~
Hotel Sea Princess is a leading Five Star Business Hotel with 110 luxurious
rooms comprising of Deluxe Rooms and Deluxe suites. The Deluxe room is
tastefully designed with some of the rooms overlooking the Blue Arabian Sea.
The room upholds dcor and is equipped with all modern amenities.
The suites there are one of the finest and most luxuriously designed. The suites
are equipped with all modern amenities, having their own Jacuzzi.
DELUXE ROOM
Deluxe rooms are complimented by Arabian sea which creates a breathtaking
ambience for one to relax and have their time well spent.
They are well spaced out and comfortable as the hotel is catering to make the
guests feel at home.
There are two types of deluxe rooms the twin bedrooms and double bedrooms
with all the modern amenities including wi - fi facility.
SUITE ROOMS
The suites are well equipped with amenities and each of them are exclusive and
give a feel of a different world altogether. They have an awe inspiring view of
the sea. These rooms have a well spaced living room, bed room and a luxurious
bath room, where one can enjoy a Jacuzzi bath.
OUR OTHER SUITES
The Presidential suite is located on the topmost floor of the hotel. It is the most
luxurious suite with the best sea view.
The Viceroy Suite, based on European dcor, is exquisitely designed with a
wonderful view.
The Azure Fantasy is of Scandinavian design and as the name suggests, blue is
the predominant colour.

The Rang Mahal look as though the beauty of India has been summoned into
this beautiful suite making it ethnic and culturally rich.

~ HOTEL RATES ~
The rates shown here are available only for bookings made via the website, and
are not available from the hotel directly.
Our rates are guaranteed, but the availability at these rates may be limited
during special events.
All rates shown are per room per night unless stated otherwise.
NOTE: The rates shown are inclusive of all taxes.
The information and rates shown are indicative. Some of the rooms/specials
and prices might not be available for some dates.
ROOM RATES:
ROOM

BEDING
CONFIG.
1 single bed

Standard - single
Room including cold
buffet and breakfast 1 double bed
double.
Room including cold
buffet and breakfast 2 single beds
twin
Child
aged
0-11
sharing room with 2 2 single beds
adults

MAX.
CAPACITY
1 person

PRICE FROM

2 persons

On request.

2 persons

On request.

On request.

2 persons + 1 On request.
child

Health Club

We have a well equipped and modern gymnasium with trained

instructors. We also provide the facilities of Steam, Sauna and
Massage to sooth the tired muscles after a hectic day.

MASSEUR
Our trained masseur has hands on experience of relaxing tired muscles and
toning up the fatigued body. It is a soothing experience indeed. The only place
in the Hotel where one can try out various body massage like aromatherapy,
Swedish massage and Reflexology, perfumed oil, Olive oil, and Almond Oil
massage beckon you to relax and unwind your stress.

Swimming Pool

One of the finest pools overlooking the sea, where one can enjoy,
relax and acquire the warm gold tans. It is perfectly suited to admire
the evening sun set by the beach.

~ Personnel department ~
Hotel being a service industry are essentially labour oriented. In this age of
automation, while other industries have been able to cut down on staff cost, the
hotel industry can ill afford to do it. In spite of hotels benefiting a great deal
from the advance in equipment are technology, the type and level of service
which is promised to the guest will still demands a high utilization of labour..
Besides, Indian hotels provide personalized service like shoe shine and laundry.
In advanced countries they have cut down on labour cost considerably.

The Personnel Department is responsible for staff selection, training, salary, and
other employee related issues.
The staffs have privilege of five types of leaves:

Casual
Privilege
Festival
Medical
Earned

REGISTERS MAINTAINED:

Muster Roll
Form XII
Form IV EE
Festival Register
Wage Slip

 Service
Maternity Form I
Salary

~ Other departments ~

Chocolate shop
Chocolate is a pastry shop situated in the core of the hotel. i.e. the lobby. It
contains several delicious pastries, breads and cakes. There is a hostess for the
service and sale at the shop.

Mayura Shopping Arcade

Mayura is a small shopping arcade, which adds fantasy to the property. It has
all amenities including branded cigarettes, basic clothing, books, novels,
stationery items and a gallery full of communication products.

Travel Desk
A travel desk is where various guests visiting the hotel can book their tickets
and gain various information of the city.

Engineering Department
This Department generally coordinates with the house keeping Department and
keeps the hotel functioning properly from the Engineering side. There are total
of 21 staff working here.

Accounts Department

It is situated in the basement of the hotel. It plays a crucial role in maintaining

revenue and official work for the government formalities.

~ Food Production Department ~

Introduction:-

This department is the other name for commercial kitchen.

The Production Department is the back-bone of the hotel, as it
satisfies the palate of each and every guest.
The Production Department is divided into various sections to
make the work easy. This division is made on the basis of the
cuisine the person specialised.
The different sub department is Indian, Chinese, Continental,
Butchery and Pantry.

 CONTINENTAL
All variety of continental dishes from soup to desserts is prepared here. It also
includes a variety of grilled, roasted and poached dishes.
The Major continental equipments which are of vital to the continental kitchen
are different sizes of pans, omelette pans, frying pans and stockpots along with
souffl mould and refrigerators and ovens.
There are oven ranges which help in speedy cooking. Everyday fresh white
stock is prepared along with white sauce is bought readymade for the market,
while the tomato concusses is prepared daily. All soups are made as per order.
INDIAN KITCHEN

The Indian kitchen is opposite to the continental. Here each state of India has
its own unique cuisine. The food is also served in accordance to its traditional
custom and style. It is further divided into two sections
a) TANDOOR
This is one of the important sections of the Indian Kitchen, which dishes out
authentic bread of India. This helps to satisfy the palate of the guest in
accordance to the taste. There are four big tandoor ovens which are used to
produce all the rotis and kebab
b) CURRY
Curry is another important section in the Indian Kitchen, dishing out carious
curry items. There are four ranges and four burners to facilitate the making of
curries.
o CHINESE

Chinese is one of the specialized kitchen departments, which dishes out sum of
the authentic dishes of Chinese. All the ingredients are kept on the table next to
the range for a la carte preparation. The staff of Chinese Department consists of
well qualified staff that is experienced in the art of dishing out traditional
Chinese delicacies.

o BUTCHERY
Butchery is a separate section and is located outside the main kitchen with a
variety of cutting boards, wooden blocks, which are used for cutting meat and
fish. There is a deep freezer for the storage of various joints of meat.
o KITCHEN STEWARDING
The kitchen stewarding Department is the vital department for both services and
kitchen department because this department controls the storage and issue of
cutlery hollowware, chinaware and glassware to restaurant and kitchen. They
are also responsible for washing soiled service and subsequently finishing
cleaned article. A high standard of hygiene is maintained.
o PANTRY
The main function of the pantry is to provide item of food and beverage
required for the service of meal and which is not catered for by the other major
kitchens of the establishments like pastry, continental etc.
The items generally provided are different fruit juice, refreshing beverages,
sandwiches and other bread preparations along with jams, butters and different
other items including ice creams.
Normally the equipments provided are
-

Mixer
Juicer
Freezer
Refrigerator

VEGETARIAN
Tips:*
Cut the pieces of vegetable according to the space in between the wires
of the grill. If the distance between the wires of the rack is too wide, and there
is a chance of your piece slipping, then cover the wire rack with a well greased
aluminium foil.
*
The size of the tikkas should not be too small, because after getting
cooked they shrink. A very small piece after getting cooked can turn hard after
some time.
*
While skewering or placing pieces of vegetables, the pieces should be
arranged such that there is atleast 1 gap between them so that each piece can
get its own space and heat all around to get cooked properly.
*
When skewering vegetables, it is advisable to use thinner skewers, then
there is less chance of the vegetable or fish to break.
*
Pastes like raw papaya paste, ginger garlic paste, onion paste, coriander
paste or chilli paste should be make with as little water as possible.
*
To keep the tandoori food soft and succulent, paste food with some
melted butter/soil or sometimes with the left over marinade. To paste, just
pour the oil/melted butter on the food that is being barbecued when it is a little
more than half done.

FISH AND SEA FOOD

Fish and sea food gets cooked very fast. Overcooking makes it hard.
The temperature should be low moderate as even a little high temperature
makes the sea food tough.
Sea food is very perishable, so do not buy and keep it for long. Buy fresh and
cook the same day for good results. Do not use stale sea food.
When skewering delicate meals like fish and prawns, it is advisable to use
thinner skewers, and then there is lesser chance of the vegetable or fish to
break.
Always place the tikkas or the seekhs/kebabs on the grill or on the wire rack
and never directly on the tray. When you place them on a tray, the liquid that
drips while grilling keeps collecting around the food and keeps the food wet
all the time. This prevents the tandoori food from getting crisp on the outside.
Whereas, if the food is placed on the wire rack, the liquid drips down and
food remains dry.

CHICKEN
All boneless tikkas recipes could be made with chicken with bones.
Increase quantity of the marinade and all the other ingredients, if using
chicken with bones and grill for little longer, for about 20 minutes atleast.
Cut the pieces of food according to the space in between the wires of the
grill. If the distance between the wires of the rack is too wide, and there is
a chance of your piece slipping, then cover the wire rack with a well
greased aluminium foil.
The size of the tikkas should not be too small, because after getting cooked
they shrink. A very small piece after getting cooked can turn had after
some time.
While skewering or placing pieces of chicken mutton, fish or even
vegetable, the pieces should be arranged such that there is atleast 1 gap
between them so that each piece can get its own space and heat all around
to get cooked properly.
Always place the tikkas or the Kebabs on the grill or on the wire rack and
never directly on a tray. When you place them on a tray, the liquid that
drips while grilling keeps collecting around the food and keeps the food
wet all the time. This prevents the tandoori food from getting crisp on the
outside. Whereas, if the food is placed on the wire rack, the liquid drips
down and food remains dry.

MUTTON
Mutton should be marinated for atleast 4 hours to get soft kebabs and
tikkas. But if the mutton is marinated for too long with these, the meat
tends to get mushy and the kebabs turn extra soft and break on cooking.
A little tenderizer like kachari powder or raw papaya paste is important to
get soft and delicious kebabs (ready made kachari powder is easily
available in shops)
Always buy very good quality mutton for making tandoori food; otherwise
you might have a tough time trying to cook it fully.
While skewering or placing pieces of mutton, the pieces should be
arranged such that there is atleast 1gap between them so that each piece
can get its own space and heat all around to get cooked properly.
While threading meat, the skewers should be pushed gently. They should
be woven through the tikka. This way there are less chances of meat
slipping down.
Pastes like raw papaya paste, ginger garlic paste, onion paste, coriander
paste or chilli paste should be made with as little water as possible.
To keep the tikkas/kebabs soft succulent, baste food with some melted
butter/oil or sometimes with the left over marinade. To baste, just pour
oil/butter on the food that is being barbecued when it is a little more than
half done.
To check if meat is fully cooked, break it a little. If it breaks off easily, it
is done. Otherwise it needs to be cooked more.

 If the mutton is not of very good quality, you may first pressure cook the
mutton and then marinate the cooked mutton and barbecue later at the time
of serving.

MY TRAINING EXPERIENCE
Training at Sea Princess Hotel --Juhu, was a wonderful and knowledge
enhancing experience for me.
During the training, I got trained in major departments and the employees were
quite helpful in teaching me whatever they could about the other areas too.

CONCLUSION
In the course of preparing this Industrial training report on my training at Sea
Princess hotel I have gained information from hand on experience in
consultation with the employees and manager at Sea Princess Hotel.
This Industrial Training Report was made to give an insight into a beach resort
and its general functioning, specially giving an idea about the functioning of
various departments in Sea Princess Hotel.
While preparing this report I have come to know about beach resorts and their
functioning, their sources of revenue, how they are different from other hotels
and what their target market is.
Preparation of this report has also given me information about its history.
I have also come to know about the front office procedures and methods.
It is because of this training that I am in a position where I know a lot more
about Beach Resorts and I feel that this training would be useful for me in the
future. The successful completion of this report represents primary steps of my
career in the hospitality Industry.

BIBLIOGRAPHY
During the course of training I have got much information about Hotel Sea
Princess. My experiences at the Hotel and my association with its employees
have contributed in the preparation of this report.
Some of the other sources of information I have used in the preparation of this
report are as follows:Websites: www.seapricess.com
www.google.com