ACKNOWLEDGEMENT

I Mr ALI MOHD ASIF QAISAR would like to thanks to my

college as well as to my training & placement department and my college
principal Mr. DEVASHISH VAKIL for giving me opportunity to start
my training from SVENSKA DESIGN HOTEL, MUMBAI.
I would like to thanks to my hotel training and learning department
manager Mr. _________________________ for giving me the
opportunity to work in SVENSKA DESIGN HOTEL, MUMBAI
organization. I would also like to thank to my each department senior and
junior staff for supporting me during my training period. As I gained
some theory and practical knowledge about all the departments.
 METHODOLOGY

In the course of preparing this Industrial Training Report on

my training at SVENSKA DESIGN HOTEL, MUMBAI. I’ve gained
information from my hands on employees in consultation with the
employees at SVENSKA DESIGN HOTEL, MUMBAI HOTEL
.
Industrial Training Report has given an insight into general
functioning of the hotel SVENSKA DESIGN HOTEL, MUMBAI. It
has also given an idea about functioning of various department of the
hotel SVENSKA DESIGN HOTEL.

While preparing this report I have come to know about its

sources of revenue and how it is different from other hotels and what is
their target market.This report will go through various department of
SVENSKA DESIGN HOTEL and will give you through information on
analysis of various departments, I’ve worked through. This department
Includes Food Production, Front Office, Food & beverage,
Housekeeping.

Preparation of this report has given me information about

SVENSKA DESIGN HOTEL
 SYNOPSIS

It is a golden opportunity given to me prepare this Industrial

Training Report on my training at hotel SVENSKA DESIGN HOTEL,
MUMBAI. To develop further interest in this subject and to gather as
much information as I can.
This Industrial Training Report is based on my experiences during
my Training period
The first part speaks about the hotel. The second part speaks about
the functioning of various departments of hotel. The third part speaks
about the department ,summary and their functioning & my training
experiences
 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 6th 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 meager annual sum of 10 pounds.
 After being taken over by the merchant company,
Bombay’s 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
Svenska Hotels are a collection of modern boutique hotels based on
contemporary design philosophy with clean lines and minimalist interiors. Our trend-
setting concepts and chic design elements combined with signature service and
personalised hospitality help us create truly memorable experiences for our discerning
guests.

Svenska is a lifestyle product and our hotels are located in prime city centre areas or
business districts, catering to every need of sophisticated luxury travelers, whether on
business or pleasure. All our hotels have a team of smart staff handpicked from top
business schools, who are then carefully trained to provide our guests with a refined
and tailored experience that is beyond 5-star.

Svenska hosts some of the most trendy and delightful restaurants, bars and delis
within our hotels, which not only cater to our resident guests but also attract the
crème‐de‐la‐crème of the city. Svenska offers a unique lifestyle hospitality concept,
focused on small-format luxury and exclusivity, with signature service that is tailored
to the specific needs of our elite and highly discerning guests.

Svenska Hotels own and operate various categories of boutique hotels:

– Svenska Design Hotels: 5 stars
– Svenska Select Hotels: 3-4 stars
– Svenska Suites: Extended stay serviced apartments
Concept

We are hotels with a “point of view” and the key features of our value proposition for
guests include:

 Personalized luxury services

 Boutique design hotels
 Chic, sexy, stylish designs
 Trendy restaurants and bars
 Prime business locations
 International multi-lingual staff
 4:1 staff to room ratio

Our wide range of complimentary services helps us create truly memorable

experiences, and the smile and delight of our guests more than compensate us for
these services that come at no additional charges for our regular customers:

 Luxury sedan airport transfers

 Welcome drink of choice
 In-room spa treatments
 Selection of gaming consoles
 Blue-ray and DVD options
 I-Pods and I-Pads
 Docking stations with FM
 Fresh fruits, tea and coffee
 All rooms non-smoking
 Shoe shine
 Newspaper of choice
 Private butler service
Vision

Vision:
Become the pre-eminent boutique design hotel brand in the world.

Mission:
Always deliver memorable personalized experiences to our guests.
Our Spirit:

 Search for excellence

 Passion for service and customer delight
 Integrity and highest ethical standards
 Respect for the individual, society and environment
 Inspirational leadership
 Teamwork
OUR BRANCHES
 INTRODUCTION

Welcome to a new level of personalised hospitality with Svenska

Hotels, a lifestyle designer brand with curated collection of India’s finest
luxury boutique hotels offering unique and differentiated experiences.
With 25 hotels going live and bookable on our website on November 1,
2018, Svenska is on target to have 200 luxury lifestyle hotels by 2020
across all the major metros and tier 1, 2 and 3 cities of India.
Svenska offers three categories of very spacious and trendy rooms
with high-end fittings & fixtures. These include the world’s best bed
(Sealy from the US), 300 thread-count Egyptian cotton linen, feather-
down pillows and luxurious Crabtree & Evelyn toiletries. Svenska also
offers a host of gadgets & entertainment options, including 40″ Sony flat
screen TVs, iPod/ iPhone docking stations, iPads, Sony Playstation &
Nintendo Wii gaming consoles and Sony DVD players with collection of
movies. Various complimentary value-added services are provided to all
guests such as private butler service, in-room spa treatments, welcome
drink on arrival and 24/7 high-speed Wi-Fi Internet. All rooms are
designed as environment friendly and are non-smoking, with designated
smoking areas in the hotel.
To pamper your palate, we offer the ultimate in gourmet
experience at our various signature restaurants and trendy lounge
bars, which have been awarded by Times Good Food Guide and Times
Nightlife Guide for best food and beverage concepts.
Svenska also offers both residential as well as non-residential
banqueting, conferencing and events options, including outdoor catering,
packed meals, cakes, deliveries and takeaways. As a lifestyle designer
hotel brand, Svenska goes beyond just accommodation, bringing you the
best of fine arts, including fashion, music, theatre, movies, dance, art,
sculpture and photography.
Svenska Design Hotels have received various recognition and
awards, including by UK’s The Guardian, Forbes Travel Guide, HVS
HICSA, Lonely Planet, CNN Conde Nast Traveler and many more.
Svenska Design Hotels are part of the TripAdvisor Hall of Fame after
winning Certificate of Excellence for 7th consecutive time, every year
since launch in India — 2012, 2013, 2014, 2015, 2016, 2017, 2018
With the Svenska signature service catering to your every wish, we
promise you a unique and memorable luxury experience!
PARTNERS

Shilpi Creations
 ADDRESS:

Svenska Mumbai
SAB TV Road, Off Link Road
Andheri West
Mumbai 400053, India
T:+91 22 4431 0000
F:+91 22 4431 0011
C:+91 98207 11110
E: luxury.mumbai@svenskahotels.com

CONNECTIVITY:

By Air :
Mumbai is an International Airport. Many International Airlines operated
from various parts of the world. Grand Hometel is situated 8 kms from
the domestic airport & 10 kms from the international airport.

By Rail :
Mumbai is the headquarters of the Central & Western railways. It is
approximately 22 kms from Dadar Railway Station.

By RoadMumbai enjoys connectivity to nearby city & states with a good

network of roads and highways.
HOTEL MAP
 LOBBY

Welcome to a whole new world of luxury and experience it from your first step – The
Lobby, with the elegance that overwhelms you, computerized bookings & quick
check-ins is just a prologue
Svenska Mumbai is located in the heart of Lokhandwala Complex. It is amidst North
Mumbai’s largest, commercial and entertainment district of Andheri West, Versova,
Oshiwara, Malad and Juhu. The hotel is at a walking distance from the Ambani
Hospital, leading Bollywood studios, shopping malls, multiplexes, bars, restaurants
and coffee shops.
ACCOMODATION:
ROOMS

“SVENSKA DESIGN HOTEL, MUMBAI” Superior deluxe rooms with all the ultra
modern facilities and very special personalized services.:
Fitted with mood lighting and parquet flooring, rooms are all equipped with an iPod
dock, flat-screen TV and rainshower facilities. Each room also comes with a personal
safe and mini-bar.

 24 superior rooms, 6 deluxe and 1 luxury suite

 Private Butler Service
 In-room Complimentary Spa Treatments
 Goose Down Duvets and Pillows
 Hi-speed Wireless Internet
 Flexible Workstation with Data Port
 Telephones with Voicemail and Conferencing
 Flat-screen Interactive TV
 DVD player with Movies-on-Demand
  I-Pod with Docking Stations
 I-Pad
 Gaming Consoles (Sony PS3, Nintendo Wii)
 Laundry, Ironing and Shoe-shine
 Tea and Coffee Makers
 Mini-bar and Safe Deposit
 Individual Climate Control
 All Rooms Non-Smoking
 Rain and Massage Showers
 Mood Lighting

Facilities

 24-hour In-room Dining

 24-hour Concierge and Butler Service
 Secured Hi-Speed Wi-Fi Internet
 Fax, Scanning and Printing
 Banqueting and Conferencing
 Airport Transfers in Luxury Sedans
 Multilingual Staff
 Sightseeing Tours
 Laundry and Valet Services
 Full Security with CCTV and Scanners
 Non-smoking Hotel (except some outdoor areas)
 All Major Cards Accepted
 Currency Exchange

Meetings, Banqueting & Conferencing

 Flexible layouts (cluster, theatre, board room, U-shape, classroom, cocktails)

 Various options for both residential and non-residential offerings
 Choice of multiple cuisines from Svenska’s speciality restaurants & bars
 Capacity: 20 to 120 pax (depending on set-up)

Services
Recreation

 In-room Spa Treatments

 Health Centre with Fitness First
 Swimming Pool with Millennium Club
Superior Twin Room

Room with view

2 Single Beds
Room sleeps 3 guests(up to 2 children)
Luxury Suite

Room with view500 square feet

1 Double Bed
Room sleeps 3 guests(up to 2 children)
Deluxe Room, 1 Double Bed

Room with view370 square feet

1 Double Bed
Room sleeps 3 guests(up to 2 children)
Superior Room, 1 King Bed

Room with view248 square feet

1 King Bed
Room sleeps 3 guests(up to 2 children)
Banquets & Conferences
Svenska Design Hotels offer various spaces and options for banquets and
conferences with food & beverage from specialty restaurants. Whether corporate
or social event or a special occasion celebration, Svenska has different
packages, including unlimited food & drinks. Decorations and entertainment
options such as live DJ, dance floor, games and overall event management
services are also offered. So whether its a birthday or anniversary or wedding
function or cocktail evening, call us to make your event extra special.

Business centre
Is located in the lobby level. State-of-the-art presentation and
conferencing facilities together with personalized and customized
services make business a thoroughly pleasurable experience.
 BUSINESS CENTRE OPERATIONS
FITNESS CENTRE

A perfect combination of the world’s latest fitness equipments

and professional fitness guidance makes the gymnasium at the
hotel, the place to be, for health addicts.
Gymnasium timing
7 Am – 10Pm
Special offers
 DEPARATMENTAL WISE INFORMATION

 FRONT OFFICE DEPARTMENT

 FOOD & BEVERAGE SERVICE DEPARTMENT

 FOOD & SERVICE PRODUCTION DEPARTMENT

 HOUSE KEEPING DEPARTMENT

 FRONT OFFICE

“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

FRONT OFFICE MANAGEMENT

The staff 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

Reception

When a guest enters Grand Sarovar Premiere then 1st the Bell Desk staff
greets the guest and guides him/her to the Reception. The Receptionist
welcomes the guest and enquires if he/she has a room reservation, the
type of room they would like to stay in. On his choice such as non-
smoking, an appropriate room of his choice shall be assigned to him and
his registration process shall be completed on to his computer terminal.
For the identity proof, the Receptionist shall politely ask for his passport
(for international guests) and for Indian national guests any ID proof
such as PAN Card, Voters Card, etc. The 1st page of passport copy and
visa page shall be scanned for international guests and for Indian national
guests, their ID provided shall be scanned and kept in record as required
by the hotel policy for proof of identity. Then the front office staff makes
the key for the room and the GRE staff escorts the guest to their
respective room.

Check-out Process

Guests check-out process will also be handled by the Reception Desk.

The Reception will receive the room key from the Guest and he will
politely enquire with the guest if he / she has used any mini bar. The
invoice will be prepared by the Reception and Guest will sign and settle
the invoice either by cash or through acceptable credit card.

Guest Relation Executive (GRE)

Guest Relation Executives are the front office personnel who assist the
guest to their respective rooms and explains them the various amenities
placed in their rooms. On the way to their room the GRE explains the
facilities of the hotel and the directions to the different places like the
restaurants, swimming pool, health club etc. The GRE even shows the
fire exits which are nearest to their room.

Bell Service

When a guest arrives at Grand Sarovar Premiere1st the Bell Desk staff
greets them and takes them to the reception. After the guest is allotted a
room then the GRE staff escorts the guest to their room. After the GRE
escorts the guests to his room and explains everything about the room, the
Bell Desk shall carry the guest baggage / luggage to the guest’s room and
keep them at the place suggested by the guest.
JOB PROFILE OF FRONT OFFICE PERSONNEL

1. FRONT OFFICE MANAGER

Telephone 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
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

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, well—pressed 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.
~ 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 DVD’s and its player
which are made available on guest’s request.
 Com. Centre also has the emergency phone in case of any fires, etc.
 Maintains a record of external calls requested by hotel employees.
 FOOD & BEVERAGE SERVICE DEPARTMENT

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 establishments 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:-

 Receive and attend the guest as soon as they enter the outlet.
 Wish the time of the day and welcome them; assist them if they are
carrying any parcel or luggage.
 Address the guest by their name and be very polite; do not interrupt
them while they are talking to each other.
 Help the ladies first and then the others by adjusting the chairs.
 Stand erect all the time and be attentive.
 While taking the order, remember his/her favourite dish.
 Speak softly and avoid unnecessary conversation.
 Make sure the food and beverage are served in right order and
sequence with correct accompaniments and garnishes.
 After service, make sure the table are cleared leaving the water
glass till end.
 Always present the bill/cheque to the host when asked for.
 Never solicit for tips, always remove the tips after the guest leave’s
 Never forget to say “Thank you” to the guest while leaving.

Always appear cheerful, pleasant and take pride in the work

 RESTAURANT

MIRO

Located at Svenska Mumbai, Miro is our signature restaurant,

consistently rated among the best fine dining restaurants in the
city. Winner of the Best Mediterranean Restaurant Award from the
Times Food Guide, Miro is considered Mumbai’s hottest dining
destination. Featuring a live interactive kitchen, Miro serves the most
unique and delicious multi-cuisine buffet in town for breakfast, lunch and
dinner, with freshly prepared dishes from across the world being served
from various live counters.
Miro’s Global Buffet includes authentic Italian pizzas prepared in a
wood-fired oven, handcrafted pastas, steaming hot dim sums, a live grill
with the finest vegetables and meats, tandoori kebabs and chaat counters.
Enjoy over 50 Indian, Oriental and Continental specialties, including an
extensive salad spread, soups and various mouth-watering desserts. A
complimentary beverage is offered with the lunch buffet. The innovative
beverage list features range of cocktails, signature sangrias, cava’s & a
wide selection of wines.
 MIRO LOUNGE BAR

A happening lounge bar at Svenska Mumbai, Miro Lounge is the perfect

place to relax over drinks and snacks after a hard day’s work while you
rub shoulders with the crème de la crème of the city that never
sleeps. Winner of the Most Noteworthy Lounge Bar, awarded by the
Times Nightlife Guide.
 MESA BISTRO

Located at Svenska Mumbai, Mesa Bistro is a world-cuisine restaurant

serving an all-day menu of bistro classics. The restaurant has a casual,
rustic feel and features an open, interactive kitchen with coffee shop
menu comprising the best of Indian, Oriental, Continental and American
cuisines.

Svenska offers wide range of confectionery and bakery products under

Mesa Deli brand in Bangalore and Miro Deli brand in Mumbai, freshly
prepared daily. Apart from cakes, bakes, chocolates, brownies,
croissants, puffs, salads, sandwiches and other savories and designer
desserts, Mesa Deli also has a wide selection of flavored and herbal teas
and single origin coffees.
MESA CAFE
Mesa Cafe at Svenska Bangalore serves the popular Global Buffet with
scrumptious lunch and dinner spreads of multi-cuisine (Indian, Oriental,
Continental, Mexican, Lebanese, etc.) delights. Global Buffet has 50+
items, with 10 starters and live counters, comprising the largest and most
diverse buffet spread in E-City, taking guests on a culinary journey across
various regions of the globe.

MESA LOUNGE

Located at the lobby-level of Svenska Bangalore, Mesa Lounge serves

range of classy cocktails, wines and other drinks along with snacks,
accompanied by lounge music.
Soul Sky Lounge is an alfresco restaurant, and bar located on the rooftop
of Svenska Mumbai, offering hot starters and great value for money
drinks starting only Rs.99 + taxes. With a daily rotational menu
comprising Chef’s Specials, Soul Sky Lounge menu includes delightful
tandoori kebabs, steaming hot dim sums, wood-fired oven pizzas, live
grill, oriental stir fry, handcrafted pastas and much more. For a delightful
evening under the stars, call 022-44310000.

Sky Lounge is also located on the rooftop of Svenska Bangalore by the

poolside, with beautiful green views and unique outdoor rustic setting.
Sky Lounge offers hot starters, grills and great value for money drinks
starting only Rs.99 + taxes. Call 080-44310000 to book now for a
fabulous experience under the stars. Enjoy live DJ music with dance floor
every Thurs, Fri and Sat evening. Also a special Sunday Brunch,
including 50+ multi-cuisine items, including 10 starters & live stations,
swimming pool, live DJ, dance floor, spa treats and much more!
 Room service

The SVENSKA DESIGN HOTEL is committed to providing our

residential guests with unmatched convenience, culinary flair and
complete satisfaction through our 24 hours in-room dining experience.

Summing up, SVENSKA DESIGN HOTEL food and beverage staff

strives to provide personal and attentive service combined with
exceptional food quality to our entire guest’s.
 BANQUETS

Svenska provides flexible and innovative banqueting, conferencing and

meeting offerings, with various set-ups and layouts, including cocktails &
buffets, cluster, boardroom, U-shape, theater and classroom styles,
accommodating 20 to 200 people. We provide the ideal solution for both
corporate accounts as well as leisure/ party requirements, whether
residential or non-residential, with a choice of multiple cuisines and
gourmet offerings from our signature restaurants.
 S O S POINTS IN BANQUETS:-

1) Cutlery and Crockery Polishing To Be Done Weekly Basis

2) Breakges In Banquets To Be Maintined Below.1 Percante
3) Chafing Dish To Be Properly Cleaned And Wiped
4) Crockery To Be Properly Wiped And Stacked
5) All Chandeliers To Be Cleaned Once In A Month
6) Crockery Chipped At Corners Not To Be Used
7) Weekly Cleaning Schedule Followed For Pantery Area
8) The Hall Should Be Ready And Checked Properly Before The Guest
Arrive
9) Uniform Of The Staff Has To Be Clean And Well Pressed
10) Comments Cards To Be Given The Guest After The Function Which
Can Be Analyzed And Rectified
11) Usage Of Dent Epns Cutlery Has Been Almost Stopped
12 )All Buffeet Counter To Have Either Flower Arrangment Or In
Additions To The Props We Use
13) Cocktail Napkins Are Being Used In All Vip Function In Place Of
Normal Tissue
14) At No Given P10nt Of Time During The Function ' The Pre Function
Area Is To Be Left Unmanned
15) Carpet Shampooing H_ As To Be Done Once In A Month
 TYPES OF SETUPS FOLLOWED IN BANQUETS:
As the day one has been dreaming about for years draws near, Hotel’s
wedding-tested staff stands at the ready to help turn his/her vision into
wonderful reality.
The Hotel understands how important it is that one’s wedding goes
according to plan, so the Hotel’s planner will work with him/her every
step of the way to make certain that's exactly what happens.

Conference Style
Also, called the “board room style”, is recommended for groups that
have less than 20 people. This arrangement can be setup by placing (2)
six feet long rectangular banquet tables side by side. The chairs will be
placed around the perimeter of tables.

Lecture Style
If your event consists of general meetings and/or lectures, the lecture
style arrangement is suggested. This layout works well with almost any
size group. Chairs are placed in rows one behind the other and are facing
the front of the room towards a podium or head table.
U-Shape
For presentations that have less than 35 people, it is recommended that
the room be set up in the U-shape arrangement. For this arrangement,
simply place your 6 foot rectangular folding or banquet tables in a U-
shape configuration and place the chairs on the outside of the tables.
Hollow Square
The hollow square setup is very similar to the U-shape. The major
difference is that both ends are closed. This arrangement can
accommodate more guests and is generally geared more towards
discussions.
Classroom Style
The classroom style setup is primarily used when guest or participants
have to do some writing or note taking. Seminar tables can be used to seat
up to three guests who are seated on one side of the table and facing
forward towards the lecturer.

TABLES USED IN THE BANQUETS

The tables which are commonly used in the banquet functions are:
2.5*2.5 inches table is a square table
4*2.5 inches table is an oblong table
6*2.5 inches table is an oblong table
Round table
R/6 which means the diameter of the table is six inches
R/8 which means the diameter of the table is eight inches
R/10 which means the diameter of the table is ten inches
Round table is used for the semi-formal setup
 FOOD PRODUCTION DEPARTMENT

INTRODUCTION:-

Food Production

Food & Beverage Production is the core area of the Hospitality industry.
Major aspect of the Hotel industry is food as it is the true reflection of
hospitality.

The heart of the hotel is the kitchen. Guests who patronize these hotels
would visit them for various reasons, for locality, comfort, pricing and
even for the food that is served and presented to them. Also there are
some who visit these hotels for the purpose of having a meal or snack.
Whatever the case maybe, the kitchen plays an important role for the
existence and sustenance of the hotel.

It is one of the largest areas of food and beverage department comprising

of various kitchen and their sections. The number of kitchen, manpower
and work efficiency depends upon the size and type of the hotel, and the
types of meal and service to be catered, from the commercial viewpoint.
It contributed major revenue in any catering business. Kitchen is well
designed area in which food is prepared and looked for customer service.
The varities of meals are prepared and looked by the skilled and semi
skilled culinary crafts and the key person, and food is served in specific
areas of the catering establishment.

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, Butcherand

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 soufflé 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.
 CHINESE KITCHEN

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.

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.

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.

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

o Mixer
o Juicer
o Freezer

* 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 ¼ 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.

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 skewring or placing pieces of mutton, 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.

 While hreading 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.
Garde Manger / Cold storage room

Garde Manger is considered by many to be the most demanding

station/job in any kitchen. Garde Mangers need to be able to apply proper
seasoning to food that is going to be served cold and in other cases,
season food that is going to be served hot.

GSP has a superb Garde manger section where cold dishes (such as
salads, appetizers, canapes, pates and terrines) are prepared and other
foods are stored under refrigeration. The person in charge of this area is
known as the chef garde manger.

Bakery & Pastry

Sarovar Mumbai Bakery & Pastry section is in the basement level where
classic cake and pastry preparations are made.

It is a place to exhibit culinary and kitchen management skills by

focusing on advanced garnishing techniques, large scale production,
artisan breads, dessert and wine pairing, and decorative arts such as
chocolate, sugar or is a specialized area. All types of bakery and pastry
items are prepared for regular as well as special occasions and this is one
of the core specialized area in hotel industry.

Butchery: Sarovar’s Butchery section is also situated on the 3rd floor.

Butchery takes care of the storing and cutting into pieces of meat, poultry
and fish.
 HOUSE KEEPING DEPARTMENT
INTRODUCTION

Housekeeping

As the name suggests, housekeeping operations are related to the upkeep

of the hotel. Housekeeping is basically concerned with the smooth
running of the place, as it has to maintain the hotel from the lobby to the
room to the restaurants and the cleaning of the public areas. This Unit
intends to introduce you with the housekeeping activities and will also
apprise you with the managerial aspects of the Housekeeping
Department. An attempt has also been made to establish its linkages and
healthy relationship with other departments of the hotel.

The Org. chart of Housing Keeping Department in GSP is as follows:

Lost & Found

Linen/Uniform

Floor Supervisor
Executive House Asstt. House
Keeper Keeper
Public Area
Supervisor

Laundry

Horticulture

This department is also known as accommodation operation department.

Housekeeping department plays a very important role for guest
satisfaction by keeping the property clean, comfortable and hygienic. The
housekeeping department takes pride to create “home away from home”.
As we all know hotel’s margins comes from rooms sales and up-keeping
of rooms i.e. by maintaining rooms during guests stay and preparing
room after they check out etc.

Lost and Found Department

Many a times while cleaning a guest room attendant comes across some
personal items of the guest left behind. All the articles found while
cleaning the rooms are, thus, handed over by attendants to the Floor
supervisor, who maintains a list of the found articles against the specific
room number.

Linen and Uniform Room

The linen room is the centre stage for the supporting role that the
Housekeeping Department plays in the hotel. Most linen rooms are
centralized and act as a storage point and distribution centre for clean
linen. Usually, a par stock is maintained on each floor or at each unit to
suffice immediate requirements. Although the term ‘linen’ originally
referred to those fabrics made from the fibre derived from the stem of the
flax plant, linen in this context means all launder able articles and often
includes pillows, mattresses, shower curtains, fabric lampshades and
upholstery that are also handled by the linen room.

There areTailors andUpholsters under Linen & Uniform department to

take care of the uniform and other linen stitching working and upholstery
work of various hotel furniture items.
Floor

The Floor Supervisor at GSP inspects and maintains the cleanliness and
physical condition of the hotel guest rooms, meeting rooms, hallways and
public areas. Shall immediately report damage or problems with the
guests room & room equipment. She will communicate with the Front
office all vacant and clean rooms, completion of guests requirement, etc.
She will also be responsible for collecting all Lost & Found items,
entering the information in the Lost & Found Log, and securing the items
in a locked cabinet.

Different types of machine’s use in

HOUSEKEEPING

1. ERGO DISK DUO [ SCRUBING MACHINE ] - TASKI (432HS)

2. VACCUM MACHINE – EUREKA FORBE (4D/930)
3. SINGLE DISK [SCRUBING MACHINE] – VICTOR
(020HWF1005)
4. JET SPRAY – KARCHER (H/D 6/15C)
5. VACCUM MACHINE – KARCHER (T-201)
6. VET AND DRY VACCUM – KARCHER (NT 36/ELO)
7. CARPET SHAMPOOING – KARCHER (BPS 43/500<)
8. HAND SCRUBING – HITACHI (SAT-180)
9. CARPET SHAMPOOING – KARCHER (P4 33i-100)
Bathroom supplies

 SOAP

 COTTON TIPS

 DENTAL KIT

 MOUTH FRESHER

 COMB

 HAIR CLEANER

 HAIR CONDITIONER

 SHOWER GEL

 BATH SALT

 TISSUE BOX

 TOILET ROLL

 SHAVING KIT

 TOWELS & NAPKINS

Public Area

Public area supervisor is responsible for supervising the cleaning and

maintenance of the public areas of GSP. She shall manage all department
functions including short and long term planning, as well as day to day
operations. Through effective communications with all hotel operational
departments shall resolve situations impacting guest service or
malfunctions of departmental equipment. She shall also be responsible for
maintaining all departmental assets including equipment repairs and
maintenance and ensure all departmental areas are maintained, clean, and
organized.

Laundry Services

At GSP, the laundry services extended to the guest are usually provided
by the housekeeping. The laundry to be washed is collected from the
guest room and the washed, dried and ironed clothes are supplied back to
the guest room. Earlier, all the hotels had in house laundry services but
nowadays many hotels have out-sourced this service, both for the hotel
linen as well as for the guest laundry.
 Collect
linen from Exchange
the floor clean linen
pantry. for dirty.

Issuing
To
Unites Sort, Count
and Bag
soiled linen

Storage Transportat
with a rest ion to
on the shelf central
for linen in collection
use point

Check
Laundry
&
(OPL)
Inspect
LINEN CYCLE
Laundry Chemicals

The following are the laundry chemicals used in GSP:

 Cuff & collar – removes dirt associated with sweat.

 Nitrogen Oxide (NOX) Super – removes oil, grease & protein stains.
 Hydrofluoric Acid – used for removing rust and metal stains.
 Acetic acid – used for clothes that may loosecolour. Helps the cloth to
retain colour.
 Clax protein – used for blood and protein stains removal.
 Clax tannin – used for tea and coffee stains.
 Clax 200 S – used for oil stains in prewash.
 Clax O.B – detergent booster with optical brightener.
 Clax Build – alkalinity booster. Used for removing medium hardness
of water.
 Hypo Magic (Chlorine Bleach) – used for removing heavy protein
stains. To be used at 60 degrees celsius.
 ClaxSonril (Oxygen Bleach) – to be used 80 degrees Celsius.
 Clax Neutral – neutralizes alkalinity and chlorine from clothes.
 Clax Softener – non yellowing fabric softner. Used for towels and
white linen.
 Clax Sept – used as fabric sanitizer.
 THE ACTIVITIES OF LINEN ROOM

Collection
Stock- Security
Taking &
& Transporta
tion
Records

Repairs
Sorting
&
&
Counting
Alterations

Monogram Linen
Packaging
ming Room

Distributio
n
Dispatch
To
Unit

Storage Delivering
Checking
&
Inspection
CLASSIFICATION OF LINEN
Linen is classified in to following type:-
 Bed linen:
 Mattress protector, bed sheets, Blanket /crinkle
sheet/night sheet ,
 Bed cover/bed spread., Pillow slips, Pillow cover/pillow
case.

 Bath linen: -
 Bath sheet/blanket, Bath towel, hand towel, Face towel,
bath mat,
 Towels for health club, Swimming pool.

 Napery: -
 Table cloth, Slip cloth/Nappron, Servieties, Cocktail
napkin, Bar runner,
 Freshner towels, Moultans, place mats

 Soft furnishings: -
 Draperies, Sheet/Net/Glass curtains, Wall hanging
lamp, Cushion cover,
 Shades, Uoholestery.

 Cleaning cloth: -
 Dusters, Glass cloth, Flannel poushing,Mops and mop
heads.
 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)

 Florist Dept

Fresh floral arrangements all over the hotel are maintained by the
housekeeping department. The private areas like guest bedroom or the
public areas like the restaurants and the lobby floral arrangements are
made by housekeeping department.

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.

SEWING ROOM

This is a room kept for the in house tailor who attends to the stitching
and maintenance of uniform and linen.
 ROOM FLORIST

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

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

Vgt65
 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.
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.
 ~ HUMAN RESOURCE 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 emploee related issues.

The staffs have privilege of five types of leaves:-

 Casual
 Privilege
 Festival
 Medical
 Earne

REGISTERS MAINTAINED:-

 Muster Roll
 Form XII
 Form IV EE
 Festival Register
 Wage Slip
 Service
 Maternity Form I
 ~ OTHER DEPARTMENTS ~

Engineering Department

This Department generally coordinates with the house keeping

Department and keep the hotel functioning properly from the Engineering
side. There are total of 21 staff working here.

Accounts Department

It is situated on 3RD floor of the hotel. It plays a crucial role in

maintaining revenue and official work for the government formalities.
 PLACES TO VISIT

NARIMAN POINT

Starting from the north of Nariman Point and ending at the famous
Chowpatty beach, the Marine Drive is a 3km long arc shaped road along
the sea coast of South Mumbai. The coast lines the Arabian sea and is the
best place to watch the sunset in Mumbai

GATEWAY OF INDIA

One of the most distinguished monument in Mumbai, The Gateway of

India was built in 1924. Now it has become a popular tourist hub in the
city. Located at Apollo Bunder Waterfront, the monument overlooks the
Arabian Sea in the most beautiful way
JUHU BEACH

The most popular beach in Mumbai, Juhu beach is located close to

Andheri and was once quite a beautiful beach. However, with so many
tourists coming in here, the place has become dirty and water is also not
clean because of affluents from nearby factories and industries

HAJI ALI DARGAH

Situated at the backdrop of a beautiful view of the sea is the shrine of

Haji Ali, a wealthy merchant turned into Muslim Sufi. People from all
walks of life and religions come here to seek blessings.
SIDDHIVINAYAK TEMPLE

Located in Prabhadevi, Siddhivinayak is a Lord Ganesha temple, one of

the most significant and frequented temples in Mumbai. Visitors visit this
temple in large numbers on daily basis. It was built by Laxman Vithu and
Deubai Patil in 1801. It is one of the richest temples in Mumbai. The
wooden doors...

ELEPHANTA CAVES

An UNESCO World Heritage Site, Elephanta Caves is a specimen of

rock cut art and architecture from the times of medieval India. It is an
island and is located at a distance of 11km from the city of Mumbai. It
also provides an amazing view of the Mumbai skyline.
BANDRA WORLI SEA LINK

Spanning across the arc of Mumbai coastline, this sea link is a civil
engineering wonder that reflects the modern infrastructure of the city of
Mumbai

FASHION STREET

One of the favourite shopping hubs for the people of Mumbai especially
the students, the place offers some of the trendiest and latest fashion
clothes.
ESSEL WORLD

Located on the edge of northern suburbs, Mumbai's favourite adventure

and water park, Essel World and Water Kingdom are probably the best
themed park and water park in India. During the hot and humid summer
or Mumbai, a lot of locals and tourists throng Water Kingdom
 TRAINING SCHEDULE

SR.NO DEPARTMENT SCHEDULE

 TRAINING EXPERIENCE

Training at the Hotel SVENSKA DESIGN, Mumbai was a wonderful

and knowledge enhancing experience for me.
During the training I was mainly stationed at all the departments. Here I
came into contact with concepts which I had previously read in the books
which were an eye opening experience for me.

At the SVENSKA DESIGN HOTEL, I had come to know with hands on

experience about,

 Procedure of work carried out in the hotel.

 Knowledge about the various departments.
 Knowledge about the working areas.
 The types of work carried out in the hotel.
 The skills required to handle our job.
 The quality of initiation required in the industry.
…. So on.

During the course of this training, I was given plenty of exposure to all
types of guests in all department and had to face many pleasant and
unpleasant situations. Thereby, gaining a lot of experience which will
definitely help me in the future in the hotel industry.
 CONCLUSION

My Industrial Training at Hotel “SVENSKA DESIGN”, Mumbai was

surely a fruitful one. During my training I got good exposure to the
industry. I had chance to personally glance through the actual working
procedure and conditions that are adapted and implied under various
circumstances in the hotel.

During my training I developed my technical as well as communication

skills. I learned many attributes and developed a sense of responsibility
towards my job. The importance of well grooming, maintaining hotel
standards, punctuality and co-operation with the colleagues and following
the superiors’ orders was understood and implied by me.

This all was possible only by the extra ordinary support and interest
shown by my superiors and their timely guidance which boosted me
during the whole training period.

I am sure this Industrial Training will surely benefit me significantly in

my career in the hospitality industry.