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 DESIGION HOTEL, MUMBAI.
MUMBAI
I would like to thanks to my hotel training and learning department
manager Mr. _________________________ for giving me the
opportunity to work in SVENSKA DESIGION 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 DESIGION HOTEL, MUMBAI.
MUMBAI I’ve gained
information from my hands on employees in consultation with the
employees at SVENSKA DESIGION HOTEL, MUMBAI HOTEL
.
Industrial Training Report has given an insight into general
functioning of the hotel SVENSKA DESIGION HOTEL, MUMBAI.
MUMBAI It
has also given an idea about functioning of various department of the
hotel SVENSKA DESIGION HOTEL.
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 DESIGION HOTEL and will give you through information
on analysis of various departments, I’ve worked through. This department
Includes Food Production, Front Office.,Food &
bevareage,Housekeeping.

Preparation of this report has given me information about

SVENSKA DESIGION HOTEL
 SYNOPSIS

It is a golden opportunity given to me prepare this Industrial

Training Report on my training at hotel SVENSKA DESIGION
HOTEL, MUMBAI.
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 6 th century AD,
but it was finally taken over by the Sultan of Gujarat in the 14 th
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
OUR BRANCHES
 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
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
 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
 ROOMS

“SVENSKA DESIGION HOTEL, MUMBAI” Superior deluxe rooms

with all the ultra modern facilities and very special personalized
services.:

Svenska Desigion Hotel Facilities

Flat Screen TV
Wi-Fi Internet Access
Cable/satellite TV
Coffee/tea maker
Direct-dial phone
Hair dryer
safe
Internet access-surcharge
Internet access-wireless
Window opens
H/C running water
Tea Coffee Maker
Attached Bathroom

CONFERENCE ROOM

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

 Fax {Local, S t d, I s d}
 Internet Servicess
 Photocopy
 Printing [black & white,colour]
 Scanning
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
 OTHER FACILITY

Bar/lounge
Business center
Front desk
Internet access-surcharge
Internet access-wireless
Meeting room(s) small groups
Restaurant
Security guard
Wi-fi
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

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.

VIRTUAL 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.
Located at Svenska Bangalore, Soul is a specialty restaurant, offering
gourmet Indian delights. The Royal Indian Platter is a hugely popular
offering for lunch with a scrumptious range of North and South Indian
cuisine. In the evening, Soul forms the perfect setting for special
occasions as well as entertaining clients, serving both traditional and
inventive cuisines celebrating India. The interactive kitchen forms into a
food theater giving guest a complete dining experience. Live barbecue is
also very popular with the freshest of vegetables, seafood and meats,
grilled to perfection with marination of choice.
Given its popularity, Soul has also opened an al-fresco restaurant and bar
on the rooftop of Svenska Mumbai (Sky Lounge), offering hot starters
and drinks starting only Rs.99 + taxes, for a delightful evening under the
stars!
 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.
 .

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 DESIGION 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 DESIGION HOTEL food and beverage staff

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

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.
 SEWING 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)

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
 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 Grand Hometel, 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 Grand Hometel , 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 the FOOD & BEVERAGE (s) 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 “Grand Hometel”, 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.