ACKNOWLEDGEMENT

I Ms. DHANASHREE PRASAD SHIRODKAR, 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 THE BAGEECHA, VASAI.

I would like to thanks to my hotel training and learning department manager

Mr. VINAY PATIL for giving me the opportunity to work in his
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 THE BAGEECHA, VASAI. I’ve gained information from my
hands on employees in consultation with the employees at THE
BAGEECHA, VASAI.

Industrial Training Report has given an insight into general

functioning of the hotel THE BAGEECHA, VASAI. It has also given an
idea about functioning of various department of the hotel THE
BAGEECHA, VASAI.

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 THE

BAGEECHA, VASAI and will give you through information on analysis of
various departments, I’ve worked through. This department includes IN
Room Dining, Food and beverage Service, Food Production and
Housekeeping.

Preparation of this report has given me information about

THE BAGEECHA, VASAI.
 SYNOPSIS

It is a golden opportunity given to me prepare this Industrial Training

Report on my training at hotel THE BAGEECHA, VASAI. 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.
 MAHARASHTRA

Maharashtra is a state in the western region of India and is India's second-

most populous state and third-largest state by area. Spread over
307,713 km2 (118,809 sq mi), it is bordered by the Arabian Sea to the west
and the Indian states of Karnataka, Telangana, Goa, Gujarat, Chhattisgarh,
and Madhya Pradesh and the Union territory of Dadra and Nagar Haveli. It
is also the world's second-most populous subnational entity. It has over
112 million inhabitants and its capital, Mumbai, has a population around
18 million making it the most populous urban area in India. Nagpurhosts
the winter session of the state legislature. Pune is its cultural capital, Pune is
known as "Oxford of the East" due to the presence of several well-known
educational institutions.
The Godavari and the Krishna are the two major rivers in the state.
The Narmada and Tapti Rivers flow near the border between Maharashtra
and Madhya Pradesh and Gujarat. Maharashtra is the third-most urbanized
state of India. Prior to Indian independence, Maharashtra was
chronologically ruled by the Satavahana dynasty, Rashtrakuta
dynasty, Western Chalukyas, Deccan sultanates, Mughals and Marathas, and
the British. Ruins, monuments, tombs, forts, and places of worship left by
these rulers are dotted around the state. They include the UNESCO World
Heritage Sites of the Ajanta and Ellora caves. The numerous forts are
associated with the life of Chhattrapati Shivaji Maharaj.

Maharashtra is the wealthiest state by all major economic parameters and

also the most industrialized state in India. The state continues to be the
single largest contributor to the national economy with a share of 15% in the
country’s gross domestic product (GDP). Maharashtra accounts for 17% of
the industrial output of the country and 16% of the country’s service
sectoroutput. It has played a significant role in the country’s social and
political life. The economy of Maharashtra is the largest state economy in
India with 27.96 lakh crore (US$390 billion) in GDP and a per capita GDP
of ₹180,000 (US$2,500).
 VASAI
Vasai , historically known as Bassein or Baçaim, is a historical suburban
town in the Palghar district of Maharashtra state in the Konkan
division in India. It forms a part of Vasai-Virar city. Vasai was in the Thane
district prior to 2014.

The Portuguese built the Bassein Fort here to strengthen their naval
superiority over the Arabian Sea. The fort was taken over by the Maratha
Army in 1739, ending the Battle of Baçaim.

The British then took over the territory from the Maratha Empire in 1780
during the First Anglo-Maratha War.
History
Pre-Portuguese Era

The history of Vasai dates back to the ancient Puranic ages. Vasai was a
trading ground for many Greek, Arabs, Persian and Roman traders and
merchants who would enter through the west coast of India.
The Greek merchant Cosma Indicopleustes is known to have visited the
areas around Vasai in the 6th century and
the Chinese traveller Xuanzang later on June or July 640. According to
historian José Gerson da Cunha, during this time, Bassein and its
surrounding areas appeared to have been ruled by the Chalukya
dynasty of Karnataka. Until the 11th century, several Arabian geographers
had mentioned references to towns nearby Vasai, like Thana and Sopara, but
no references had been made to Vasai. Vasai was later ruled by the Silhara
dynasty of Konkan and eventually passed to the Seuna dynasty. It was head
of district under the Seuna (1184-1318). Later being conquered by
the Gujarat Sultanate, where it was named Basai, a few years later Barbosa
described it under the name Baxay (pronounced Basai) as a town with a
good seaport belonging to the King of Gujarat.

In 1295, Italian explorer Marco Polo passed through Vasai.

Portuguese Era

The Portuguese first reached the west coast of India when

the Portuguese explorer Vasco da Gama landed at Calicut in 1498.
According to historian Manuel de Faria e Sousa, the coast of Basai was first
visited by the Portuguese in 1509, when Francisco de Almeida on his way
to Diu captured a Muslim ship in the harbour of Mumbai, with 24 citizens of
the Gujarat Sultanate aboard.

To the Portuguese, Basai was an important trading centre located on

the Arabian Sea. They saw it as a vital service station to would give them
access to global sea routes and goods such salt, fish, timber and mineral
resources. They wanted to build a shipyard to manufacture ships and use the
fertile land to grow rice, sugarcane, cotton, betel nuts and other crops to
trade globally.

The presence of the Portuguese significantly shaped the region into what it is
today.

Treaty of Bassein (1534)

In 1530 the Portuguese, under Antonio de Sylveria, took advantage of its

strong navy and pillaged and burnt the city of Basai. The army of Gujarat
Sultanate was not strong enough for the Portuguese forces and, despite
resistance, the Sultan of Gujarat was eventually defeated. In 1531 Antonio
set fire to Basai yet again as punishment for the Sultan for not ceding Diu, a
vital island that would protect trade in the region. In 1533, Diogo (Heytor)
de Sylveira set fire to the western coast leading from Bandora through
Thana and Basai to Surat.

The Treaty of Bassein was signed by Bahadur Shah of Gujarat and

the Kingdom of Portugal on 23 December 1534 while onboard
the galleon São Mateus. Based on the terms of the agreement,
the Portuguese Empire gained control of the city of Basai as well as its
territories, islands and seas including Bombay. The city was renamed to
Baçaim and became the Portuguese northern capital in Portuguese India.

Garcia de Sá was later appointed as the first Captain (governor) of Baçaim

by his brother-in-law Nuno da Cunha in 1536, who ruled until 1548 when
the governorship was passed onto Jorge Cabral. The first cornerstone for
the Bassein Fort was laid by António Galvão.

Under Portuguese rule, the Bassein Fort was the Northern Court, or 'Corte da
Norte', functioning as the headquarters of the Court of the North. Baçaim
became the capital of the Northern Province, the most productive city
of Portuguese India and became a resort for Portuguese'fidalgos' (noblemen
and wealthy merchants). A great Portuguese person would be called 'Fidalgo
ou Cavalheiro de Baçaim' (Nobleman of Baçaim). By 1674,
the Portuguese constructed 2 colleges, 4 convent schools and 15 churches in
total in Baçaim's territories. For approximately 205 years, the presence of
the Portuguese made the surrounding area a vibrant and opulent city.

The local ethnic community were called 'Norteiro' (Northern men), named
after the Court of the North functioning out of the fort.

In 1674, about 600 Arab pirates from Muscat entered Baçaim via the west
and pillaged the churches in Baçaim. The unexpected attack weakened
the Portuguese control outside the fort walls and Maratha warriors stationed
in the west isolated them further.

Maratha Era

In the 18th century, the Bassein Fort was attacked by the Maratha
Empire under Peshwa Baji Rao's brother Chimaji Appa and the Portuguese
surrendered on 16 May 1739 after the Battle of Baçaim.
The Marathas allowed the women and the children of the enemy to leave
peacefully. The Portuguese lost a total of 4 main ports, 8 cities, 2 fortified
hills, 340 villages and 20 fortresses.

This defeat of the Portuguese, combined with Portuguese royal Catherine of

Braganza's wedding dowry of the Seven Islands of Bombay to Charles II of
England, led to Bombay overtaking Bajipur (the Maratha name for Vasai) as
the dominant economic power in the region.

British Era

With the British ruling the island of Bombay just south of the Vasai Creek,
the region's prominence as a trade centre in India became increasingly
overshadowed by Bombay.

After the death of Madhavrao I in 1772, his brother Narayan

Rao became Peshwa of the Maratha Empire. Narayan Rao was the
fifth Peshwaof the Maratha Empire from November 1772 until his murder
by his palace guards in August 1773. Narayan Rao's widow, Gangabai, gave
birth to a posthumous son, who was legal heir to the throne. The newborn
infant was named Sawai Madhavrao. Twelve Maratha chiefs, led by Nana
Fadnavis, directed an effort to name the infant as the new Peshwa and rule
under him as regents.

Raghunathrao, unwilling to give up his position of power, sought help from

the British at Bombay and signed the Treaty of Surat on 6 March 1775.
According to the treaty, Raghunathrao ceded the territories of Salsette
and Bassein to the British, along with part of the revenues from
the Surat and Bharuch districts. In return, the British promised to
provide Raghunathrao with 2,500 soldiers. The treaty was later annulled by
the British Supreme Council of Bengal and replaced by the Treaty of
Purandhar on 1 March 1776. Raghunathrao was pensioned and his cause
abandoned, but the revenues of the Salsette and Bharuch districts were
retained by the British. The British Bombay Presidencyrejected this new
treaty and gave refuge to Raghunathrao. In 1777, Nana Fadnavis violated his
treaty with the British Supreme Council of Bengal by granting the French a
port on west coast. The British retaliated by sending a force towards Pune.

Following a treaty between France and the Maratha Empire in 1776,

the British Bombay Presidency decided to invade and
reinstate Raghunathrao. They sent a force under Colonel Egerton, but were
defeated. The British were forced to sign the Treaty of Wadgaon on 16
January 1779, a victory for the Marathas. Reinforcements from northern
India, commanded by Colonel Thomas Goddard, arrived too late to save
the Bombay force. The British Governor-General in the British Bengal
Presidency, Warren Hastings, rejected the treaty on the grounds that
the Bombay officials had no legal power to sign it. He ordered Goddard to
secure British interests in the area. Goddard captured Bassein on December
11, 1780. The city was renamed from Bajipur to Bassein under British rule.

In 1801, Yashwantrao Holkar rebelled against the rival factions of

the Maratha Empire. He defeated the combined forces of the Daulat Rao
Scindia and Peshwa Baji Rao II in the Battle of Poona and
captured Poona (Pune). Peshwa Baji Rao II eventually took refuge in
Bassein, where the British had a stronghold. The Bassein Fort played a
strategic role in the First Anglo-Maratha War.
Industrialisation

The eastern part of Vasai is highly industrialised, with small- and medium-
scale units producing a wide variety of goods. Contributed by more
affordable housing and its close proximity to Mumbai, Vasai has maintained
a high population growth rate since the 1980s. This has led to rapid
improvement in infrastructure and economic development.

Transport

The local railway station is known as Vasai Road. The Vasai-Virar

Municipal Corporation buses run on all major routes and State Transport
buses provide long-distance travel to and from Vasai. Besides that, auto
rickshaws are the main source of transport in the region. Indian
Railways introduced a local train service in the Mumbai Metropolitan
Region in 1853. The upgraded local train runs
between Virar and Churchgate and has 12 services daily.

Tourism

The Bassein Fort, originally built in 1184, is a major tourist attraction in the
region for its Indo-Portuguese history. The Archaeological Survey of
India has started restoration work of the fort, although the quality of the
work has been severely criticised by conservation activists. In August 2010 a
wall of the fort collapsed, raising questions about the quality of the work.

There are also three well-known religious sites including the Vajreshwari
Temple, St. Francis Xavier's Church, Giriz and the Datta Mandir of Dongri.
THE BAGEECHA HOTEL
 LOCATION

ADDRESS

Princes Park,

J N Road, Near GG College,

Vasai, Mumbai

ABOUT US

Features & Amenities:

 Air Conditioned
 Serves Alcohol
 Parking
 Cards Accepted
 Bar
 Outdoor Seating
Services

Home Delivery Radius:3 KMs

Amenities:Not Available
Alcohol:Yes
Stags Allowed:Yes
Parking:Valet
Home Delivery Call:2327092
Catering:Yes
Home Delivery:Yes
Valet Parking:Yes
Veg/Non-Veg:Non-Veg
Food coupons accepted:Sodexo, Ticket Restaurant
Credit Cards Accepted:Yes
Amenities:N/A
Entry:Free
AC,Non AC:Non AC
Cuisine:Chinese , Multi-Cuisine , North Indian , South Indian, Tandoori
Credit Cards Accepted:American Express, MasterCard, Plus, Star, Visa,
Visa Electron
Venue Highlights
Food Type : Not Specified

Catering : Both In House and Outdoor

***+ Drinks : Not Specified

AC: Not Specified

Seating Capacity : 0-

Parking : Available
 FOOD & BEVERAGE SERVICE DEPARTMENT

The food and beverage service is part of the service-oriented hospitality

sector. It can be a part of a large hotel or tourism business and it can also be
run as an independent business. The members of the F&B Services team are
required to perform a wide range of tasks which include preparation for
service, greeting the guests, taking their orders, settling the bills, and
performing various other tasks after the guests leave.

Let us see the F&B services in hotels, structure of F&B department and
ancillary services in a hotel.
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

THE BAGEECHA
Making way for a hearty meal is Ruchi Bageecha Restaurant in Mumbai.
This place is synonymous with delicious food that can satiate all food
cravings. It is home to some of the most appreciated cuisines. So as to be
able to cater to a large number of diners, it occupies a favourable location at
Vasai West. Princes Park, Koliwada, Near GG College, Jawaharlal Nehru
Road,Vasai West-401201 is where one can visit the venue. Courtesy to this
strategic location, foodies in and around the neighborhood can walk in to
this eating house conveniently without facing any hassles related to
commuting to this part of the city. It is one of the most sought after
Restaurants in Vasai West. This is a one of the renowned Restaurants in
Mumbai.
Ruchi Bageecha Restaurant at Vasai West makes sure one has a great food
experience by offering highly palatable food. The restaurant welcomes
guests from 11:00 - 23:00 allowing diners to relish a scrumptious meal
between the functional hours.This listing is also listed in Restaurants,
Restaurants & Bars, Indian Restaurants. One can reach the restaurant on
+(91)-8530610879 for any other details.
Structure of F&B Services Department

The F&B Services personnel are responsible to create the exact experience
the guests wish for. The department consists of the following positions −
Food & Beverage Service Manager
The Food & Beverage Service Manager is responsible for −

 Ensuring profit margins are achieved in each financial period from

each department of F&B service.
 Planning menus for various service areas in liaison with kitchen.
 Purchasing material and equipment for F&B Services department.
Assistant Food & Beverage Service Manager
The Assistant Food & Beverage Service Manager is aware of and is tuned
to all the work the F&B Services Manager performs and carries out the
same in the absence of his superior.
Restaurant Manager
The Restaurant Manager looks after the overall functioning of a restaurant.
The responsibility of this staff member include −

 Managing the functions in the dining room

 Ordering material
 Stock-taking or inventory checking.
 Supervising, training, grooming, and evaluating the subordinates
 Preparing reports of staff and sales
 Managing budgets
 Handling daily sales and coordinating with cashiers

Room Service Manager

The Room Service Manager is responsible for −

 Selecting, training, encouraging, and evaluating all junior employees

 Ensuring that cultural values and core standards of F&B
department/establishment are met
 Controlling labor expenses through staffing, budgeting, and
scheduling
 Handling guest complaints
 Providing special requests

Banquet Manager
The Banquet Manager is responsible for −

 Setting service standard for banquets

 Forecasting and allocating budgets for various types of events such as
conferences, meetings, etc.
  Achieving food and beverage sales
 Controlling chinaware, cutlery, glassware, linen, and equipment
 Handling decorations and guest complaints
 Providing special requests
 Purchasing required stock by following appropriate requisition
procedures
 Following up each function by receiving guest feedback and
submitting it to F&B Manager
 Participating in departmental meetings
 Planning and pricing menu
 Training, grooming, and development of staff underneath

Bar Manager
The Bar Manager is responsible for −

 Forecasting the daily flow of customers

 Allocating right number of staff according to customer influx
 Managing and monitoring bar inventory from store to bar
 Tracking all types of drink sales
 Allocating cleaning and tendering tasks

Food Safety Supervisor (FSS)

A Food Safety Supervisor is a person who is trained to recognize and
prevent risks associated with food handling in an F&B Services business.
He holds an FSS certificate that needs to be no more than five years old. He
is required in an F&B Services business so that he can train and supervise
other staff about safe practices of handling food.
F&B Ancillary Departments

Food and Beverage department relies upon the support of the following
departments −

Kitchen Stewarding
The Kitchen Stewarding department strives to ensure cleanliness,
preparedness, and orderliness in the commercial kitchen so that the kitchen
staff can work efficiently. It also ensures that all the tools and utensils
required for a specific meal or cooking task are cleaned properly and are
ready to go. The kitchen steward is a working link between the F&B
Services and the commercial kitchen.

Dishwashing
The Dishwashing department is responsible for providing clean and dry
supply of glassware, chinaware, and cutlery for bar, banquet, lounge, and
restaurant service.

Laundry
The F&B department is highly reliable on laundry department or
outsourced laundry services for timely supply of dry-cleaned and
wrinkleless linen.

F&B Staff Attitudes and Competencies

Each member of the F&B department hierarchy needs to have the following
traits and skills −
Knowledge
Awareness of one’s responsibilities and roles, appropriate knowledge of
food items, food and beverage pairing, etiquettes, and service styles is a
great way to build confidence while serving the guests.

Appearance
It creates the first impression on the guests. The F&B staff members must
maintain personal hygiene, cleanliness, and professional appearance while
being on duty.

Attentiveness
Attentiveness is paying sincere attention to details, memorizing the guests’
needs and fulfilling them timely with as much perfection as one can put in.

Body Language
The F&B Services staff needs to conduct themselves with very positive,
energetic, and friendly gestures.

Effective Communication
It is very vital when it comes to talking with co-workers and guests. Clear
and correct manner of communication using right language and tone can
make the service workflow smooth. It can bring truly enhanced experience
to the guests.

Punctuality
The F&B Services staff needs to know the value of time while serving the
guests. Sincere time-keeping and sense of urgency helps to keep the service
workflow smooth.

Honesty and Integrity

These two core values in any well-brought-up person are important for
serving the guests in hospitality sector.
 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 in catering term simply refers to the food preparation and
control. This is a sub department of food & beverage department in a hotel
compromises of various kitchens concerning mainly the continental,
Chinese, Italian & Indian cuisine. In the food production cycle, these kitchen
receive the core or readymade ingredients, processing them through the
preparing and cooking methods, and deliver them via various service outlets
to the customer table. This sub department is designed providing the several
section include preparation area, cooking area, storage area, cleaning area
etc. Hence the sections play a vital role in preparing dishes in order to
acquired recipes mentioned in different menus.

In culinary terminology, the term food preparation and control refer to make
the ingredients ready for the preparation and cooking at the required quantity
& quality simultaneously. This is a vital unit, which is structurally defined as
the sub department of F&B department in the hotel industry. From the
commercial view point, it contributes major revenue in any catering
business.

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
varieties 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.

Hotel 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

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.
 ~ 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 employee 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

Tungareshwar Temple

Jivdani Temple
Chinchoti Water Falls

Rajodi Beach
Bhuigaon Beach

Rangaon Beach
Lodha Dham
 TRAINING SCHEDULE

TRAINING DURATION

1ST DECEMBER 2017 TO 30th APRIL 2018

DEPARTMENT OF TRAINING

FOOD PRODUCTION

FOOD & BEVERAGE SERVICE

HOUSEKEEPING

AREA:

FOOD PRODUCTION: BANQUET KITCHEN

1st DECEMBER 2017 TO 5th JANUARY 2018

FOOD & BEVERAGE SERVICE: BANQUETS

15th FEBRUARY 2018 TO 30TH APRIL 2018

HOUSEKEEPING: 6TH JANUARY 2018 TO

 CONCLUSION

My Industrial Training at “THE BAGEECHA, VASAI.”

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.