Professional Documents
Culture Documents
Radisson Agra
Radisson Agra
ON
INDEX
ACKNOLODGEMENT
INTRODUCTION
FOOD & BEVERAGE SERVICE
HOUSE KEEPING
FOOD PRODUCTION
FRONT OFFICE
CONCLUSION
ACKNOWLEDGEMENT
INTRODUCTION
Radisson Hotel Agra Taj East Gate Road located in Agra is a 5 star property
spread over an area of 4.5 acres. It has 140 luxurious rooms, which are
categorised as Superior Room, Deluxe Bay Room, Deluxe Pool View Room,
Business Class Room, Executive Suite and Radisson Suite. All rooms in the
hotel are well-furnished with modern amenities, like Wi-Fi internet, mini
bar, LCD TV, iron/ironing board, hair dryer and tea/coffee maker. Some of
the top attractions located nearby this premium accommodation are Agra
Fort, Taj Mahal and China Ka Rauza.
This hotel also provides facilities like well-equipped fitness centre equipped,
outdoor pool, steam room and spa. There are board rooms and ball rooms
within the premises where conferences, seminars and social events can be
conducted. Additionally, there is a banquet lawn- The President Square,
where outdoor parties are held.
The hotel has a speciality Indian restaurant called Dawat-e-Nawab; a 24hour coffee shop- Latitude; a lounge bar- Liquid; and a Tea Lounge, which
offers a variety of tea and coffee; and a poolside bar.
LOCATION
our
Agra
Hotel's
On-site
Dining
Options
Visit the 24-hour coffee shop, The Latitude, and experience Agra's newest
hot spot, Liquid Lounge Bar, featuring uncomplicated, flavorful food and
drink. Dine on quick, contemporary meals at the Tea Lounge or relax with a
drink at the poolside bar. Business Class guests staying on the fourth floor
enjoyClub Lounge facilities. If you're looking to spend a night in during
your stay in Agra, the hotel's delicious room service is available 24 hours a
day.
DAWAT-E-NAWAB
A one-of-a-kind restaurant and a first for Agra, Dawat-e-Nawab is the hotel's
special offering to guests. The six-course meal explores all aspects of Indian
dining styles and appetites, and each dish is served on specially crafted
Kansa (bell metal) dinnerware, which is known for its noble qualities
towards human health. Another first for this city, the hotel restaurant has
separate vegetarian and non-vegetarian kitchens for preparing and serving
food.
Opening Hours
Dinner:
19:30 - 22:30 hours (daily)
Aadaab!
At Dawat-e-Nawab, well be laying every table with culinary masterpieces
from the imperial kitchens of the Nawabs of undivided India and also
acquainting you with the nobility of a bygone era - the Nawabs.
The Nawabs were famous for their shaan (splendour) and thaat (pomp), and
infamous for their profligate lifestyle. They didn't need an occasion to call
for a Mehfil (a get-together). Their guests of honour and their entire
entourage were entertained with mushairas (poetry and literature), shayaris
(couplets), thumris (a genre of classical music) and kathak (an expressive
dance form). But what gained precedence over all other indulgences were
their Dawats (royal feasts). They'd spend a fortune on ceremonial spreads
and feast to their heart's content. When the royal cooks (a highly prized and
zealously protected lot) delighted them, their generosity knew no bounds.
Fragrant and flavourful kormas, salans, kheemas, kebabs and subzis were
prepared by a multitude of chefs, including Bawarchis who cooked in large
cauldrons, the Rakabdars or gourmet chefs, and the Nanfus who rolled out
an assortment of rotis (Indian breads). The cooks competed amongst
themselves to create something truly inventive and unexpected. They riddled
the Nawaabs by adding secret ingredients to dishes. To maintain the novelty
of their cuisine, trade secrets were disclosed only to the successors of the
royal cooks.
The continuous experimentation with ingredients and the infusion of the
unlikely flavours resulted in a profusion of ingenious offerings. Dawat-eNawab introduces these divine creations month after month and enchants
guests with a singular dining experience that transports them to the days of
Nawabi glory. This restaurant is the hotel's special offering to guests, and is
one of a kind for the region.
RATES
INR 999 + Taxes Vegetarian Menu, per person
INR 1,099 + Taxes Non-vegetarian Menu, per person
THE LATITUDE
One of the finest restaurants in Agra, The Latitude is a 24-hour coffee shop
located on the lobby level. The Latitude emphasizes all kinds of cooking
techniques and tastes.
Opening Hours
Lunch: 12:30 - 15:00 (daily)
Dinner: 19:30 - 22:30 (daily)
experiences
in Agra. The
menu
features
mouth-watering,
contemporary cuisine.
Opening Hours
Noon - midnight (daily)
TEA LOUNGE
Ideal for a quick bite, the Tea Lounge serves a variety of exquisite tea and
coffee options, as well as freshly baked sweet and savoury delights.
Opening Hours
10:00 - 21:30 (daily)
POOLSIDE BAR
The hotel provides a poolside bar, which offers alcoholic tea and coffee, as
well as wines and snacks.
Opening Hours
10:00 - 17:00 (daily)
See More
IN-ROOM DINING
The Radisson offers room service 24 hours a day, serving a variety of entrees
and snacks, as well as a fine selection of beverages.
Opening Hours
24 hours (daily)
BUSINESS CENTRE
The Business Centre is located on the first floor and can accommodate all
your office needs. Host meetings of any size in one of the three attached
hotel meeting rooms. If you have any secretarial needs during your time in
Agra, India, please see the hotel's Front Desk.
INTRODUCTION:
The previous of food & Beverage away from home forms a substantial part
of the activities of the hotel and catering industry by which it is a part, the food
and beverage function is characterized both by its diversity by its size.
The Food and Beverage department is one of the major revenue
generating department of Radisson Hotel GHAZIABAD because of its vast
number of outlets involved, quality of
offered.
The Radisson GHAZIABAD has 3 International standard restaurants
offering a variety of cuisines, 24 hrs room service.
The Great Kabab Factory is the Indian specialty restaurant located on the
lobby level. It is next to coffee shop and overlooks the pool. ( it is currently under
renovation)
Iching is a Chinese specialty restaurant located at lobby level and it is
opposite to business center. It serves excellent Chinese cuisine.
our
Agra
Hotel's
On-site
Dining
Options
Visit the 24-hour coffee shop, The Latitude, and experience Agra's newest
hot spot, Liquid Lounge Bar, featuring uncomplicated, flavorful food and
drink. Dine on quick, contemporary meals at the Tea Lounge or relax with a
drink at the poolside bar. Business Class guests staying on the fourth floor
enjoyClub Lounge facilities. If you're looking to spend a night in during
your stay in Agra, the hotel's delicious room service is available 24 hours a
day.
DAWAT-E-NAWAB
A one-of-a-kind restaurant and a first for Agra, Dawat-e-Nawab is the hotel's
special offering to guests. The six-course meal explores all aspects of Indian
dining styles and appetites, and each dish is served on specially crafted
Kansa (bell metal) dinnerware, which is known for its noble qualities
towards human health. Another first for this city, the hotel restaurant has
separate vegetarian and non-vegetarian kitchens for preparing and serving
food.
Opening Hours
Dinner:
19:30 - 22:30 hours (daily)
Aadaab!
At Dawat-e-Nawab, well be laying every table with culinary masterpieces
from the imperial kitchens of the Nawabs of undivided India and also
acquainting you with the nobility of a bygone era - the Nawabs.
The Nawabs were famous for their shaan (splendour) and thaat (pomp), and
infamous for their profligate lifestyle. They didn't need an occasion to call
for a Mehfil (a get-together). Their guests of honour and their entire
entourage were entertained with mushairas (poetry and literature), shayaris
RATES
INR 999 + Taxes Vegetarian Menu, per person
INR 1,099 + Taxes Non-vegetarian Menu, per person
THE LATITUDE
One of the finest restaurants in Agra, The Latitude is a 24-hour coffee shop
located on the lobby level. The Latitude emphasizes all kinds of cooking
techniques and tastes.
Opening Hours
Lunch: 12:30 - 15:00 (daily)
Dinner: 19:30 - 22:30 (daily)
experiences
contemporary cuisine.
Opening Hours
in Agra. The
menu
features
mouth-watering,
TEA LOUNGE
Ideal for a quick bite, the Tea Lounge serves a variety of exquisite tea and
coffee options, as well as freshly baked sweet and savoury delights.
Opening Hours
10:00 - 21:30 (daily)
POOLSIDE BAR
The hotel provides a poolside bar, which offers alcoholic tea and coffee, as
well as wines and snacks.
Opening Hours
10:00 - 17:00 (daily)
See More
IN-ROOM DINING
The Radisson offers room service 24 hours a day, serving a variety of entrees
and snacks, as well as a fine selection of beverages.
Opening Hours
24 hours (daily)
BUSINESS CENTRE
The Business Centre is located on the first floor and can accommodate all
your office needs. Host meetings of any size in one of the three attached
hotel meeting rooms. If you have any secretarial needs during your time in
Agra, India, please see the hotel's Front Desk.
HIERARCHY
Director F&B
F&B Manager
Assistant F&B Manager
Restaurant Manager
Assistant Restaurant Manager
Senior Captain
Captain
Steward
Assistant Steward
Apprentice
Trainees
JOB DESCRIPTION:
Restaurant Manager
Restaurant Manager is the person in charge of the restaurant. Has enormous
responsibility bestowed on him. This signifies proper service and guest
satisfaction in this restaurant his duties are:
1.
2.
3.
4.
5.
Senior Captain
1.
2.
3.
Captain
1.
2.
3.
Stewards
1.
2.
Miscellaneous work.
Barman
1.
2.
3.
The mis-en-place for the bar section, keeping par stocks of liquor and
cigarettes.
Trainees
1.
They follow the stewards in their work and often take initiative
themselves
2.
Bill Settlement:
The true of cheque is sent to cash. In of In house guest the room no is
written on the cheque, and it is duly signed by the Room Guest. The true copy is
sent to the cashier to get it posted to the room and the carbon copy is given to
the guest similarly in the case of outside guest the carbon copy is given to the
guest.
2.
Tea Napkin
3.
Waiters cloth
4.
Table cloth:
Crockery-
Other items:
Chopstick stands
Double chambered sauce boats.
Job description:
Restaurant Manager
satisfaction,
smooth
functioning,
proper
coordination
with
2.
3.
Senior Captain
1.
2.
3.
4.
5.
6.
7.
Captains:
other
The captains have more or less the same responsibilities as a senior captain
with few changes.
Steward
1.
Setting up of buffet
2.
3.
Clearance
4.
1.
Date of function.
2.
3.
No. of Pax
4.
Type of function
5.
6.
If the halls are readily available then discussions are carried out on menus,
table plans etc. Regarding selection of menus like:
1.
Vegetarian menu
2.
Non-vegetarian menu
3.
4.
5.
IN ROOM DINING
Morning 7:00 am
to 4:00 pm
There is a specific code for every item on the menu. The code no. are
fed into the computer by the order taken. The computer prints the cheque
and cheque is printed in two copies.
One stays with the guest. One is given bank with the cash. The order
is passed on the steward by the captain who placed the order with the KOT
at the kitchen and then prepares the tray trolley and gets the order checked
by the manager or captain and then proceeds to the rooms.
When the steward reaches the room he has to knock and identify him on
entering the room he places the tray on the coffee table and gets the guest
copy of the cheque signed by the guest.
Before the end of each shift the mis-en-place is done i.e., setting up of
few tea/coffee trays, few American breakfast (ABF) trays, setting of trolleys,
cleaning of cutlery and crockery, wiping of glasses, only after all the mis-enplace is done the handover is taken by the next shift.
The stewarding department is responsible to clean the crockery, cutlery and
glasses of room service.
Equipment used
Ice-making used
Trays All are made of silver plated steel trays are of 3 sizes
(a)
Round Trays
(b)
CBF Trays
(c)
ABF Trays
Crockery
Cutlery
Job Description
IRD Manager
IRD Manager has the following duties and responsibilities as the head of this
department
1.
2.
3.
4.
5.
He notes par stock for all items viz tea leaf, sugar, culses, linen
etc and orders required items to stores.
Captains
1.
2.
3.
4.
5.
Steward
1.
2.
3.
4.
For service of tea, they select amount & type of the leaf, as per
the order.
Interdepartmental Relationship
2.
3.
HOUSE KEEPING
INTRODUCTION:
"House keeping" literally means "keeping the house in order in
terms of cleanliness, Hygiene and everything else that goes
along with this".
The Role of this department is vital in any star rated hotel. It is
the Backbone of the hotel.
ACCOMODATION
Rooms
Rest
Well
in
Chic,
Spacious
Agra
Hotel
Rooms
SUPERIOR ROOM
Superior Rooms are stylish, well-appointed rooms that feature drop-down
lights above bedside table, wooden headboard and moveable work desk with
chair. The Accessible Room is similar in style to the Superior Room and
features adjusted shower facilities, adjusted bed, desk, basin height and an
accessible toilet.
Approximate room size
35 m2
Maximum number of guests
2
Please enjoy
LCD flat-screen, satellite television
Coffee and tea maker
Dual-line telephone with data port and direct national and international
dialing
High-speed, wireless Internet access (complimentary)
In-room dining (available 24 hours)
Iron/ironing board and hair dryer
Mini bar
Oversized work desk with table lamp
Suites available
Please enjoy
LCD flat-screen, satellite television
Coffee and tea maker
Dual-line telephone with data port and direct national and international
dialing
High-speed, wireless Internet access (complimentary)
In-room dining (available 24 hours)
Iron/ironing board and hair dryer
Mini bar
Oversized work desk with table lamp
Suites available
EXECUTIVE SUITE
Executive Suites are chic, large, open plan-style suites with an additional
lounge area and stereo system. Room amenities also include a
complimentary bottle of wine on arrival. Lighter colored carpet and wood
finishes are featured throughout.
Please enjoy
LCD flat-screen, satellite television
Coffee and tea maker
Dual-line telephone with data port and direct national and international
dialing
High-speed, wireless Internet access (complimentary)
In-room dining (available 24 hours)
Iron/ironing board and hair dryer
Mini bar
Oversized work desk with table lamp
Suites available
RADISSON SUITE
Radisson Suites are large, open plan suites that feature a separated dining
area and bedroom with a terrace overlooking the Taj Mahal. These chic
rooms are designed with lighter colored carpet and wood finishes, with a
complimentary bottle of wine provided on arrival.
Please enjoy
LCD flat-screen, satellite television
Coffee and tea maker
Dual-line telephone with data port and direct national and international
dialing
High-speed, wireless Internet access (complimentary)
In-room dining (available 24 hours)
Iron/ironing board and hair dryer
Mini bar
Oversized work desk with table lamp
Suites available
Accessibility Features
We understand that accessibility is important to our guests. This hotel has
accessible rooms that may include the following accessible features:
HIERACHY OF STAFF
DIRECTOR ROOMS
Upholstery
Tailor
Valets
Room
Public
Trainees
ROOMS
Our beautifully appointed guest rooms include 27 suites and one presidential
suite. There is an exclusive Radisson Club floor with a Club Lounge,
complimentary breakfast and happy hours.
The spacious rooms are aesthetically designed with rich silk upholstery and
linen, in tastefully matched colour combinations.
Room Amenities
Mini bar
Hair dryer
JOB DESCRIPTION
EXECUTIVE HOUSEKEEPER
HK CONTROL DESK
The HK control desk is the nerve center of the department. The
control desk is located adjacent to the executive housekeeper's room.
It is open for 24 Hrs. It is the focal point for the information and
communication to various sections of HK department as well as other
departments.
It receives the departure room no. From the front office and
forwards it to the appropriate floor so that rooms can be cleaned and
made ready for use. It also receives other informations like VIP's in
house single lady in house. in-house.
Room No. is noted
Entered in the attendant's diary
Article given to supervisor, control room
Entered in the lost & found Register
7:30 am to 4:30 am
Afternoon Shift
5:00 pm to 02:00 am
Night Shift
10:00 pm to 7:00 am
LINEN ROOM
It is one of the most important sections in the HK. All the
departments depend on the linen room to get their linen and uniforms
laundered.
Linen Room supervisor heads the linen room. The soaked linen
is collected & counted in front of House Man for the right count. The
damaged and badly stained linen is kept aside. Warning is issued to the
person responsible. The description of soiled item, soiled count, clean
linen received, balances and other remark is entered in linen exchange
slip. Clean linen is given in exchange against the number of soiled linen.
UNIFORM ROOM
LAUNDRY
OTHER HK DEPARTMENTS
Flower Room
All the flower arrangements that are required at the lobby,
front office, rooms, banquets, restaurants are place here. The temperature
is controlled for a longer shelf life of the flowers.
FOOD PRODUCTION
KITCHEN MANAGEMENT
To manage the kitchen, the kitchen manager /Chef de Cuisine /Executive
Chef, should have a sound knowledge and have the ability to organize and
delegate the responsibility to appropriate staff who communicate well. The
maintenance & clearing of the machines in his responsibility labour, saving
automatic machines are replacing the manually operated ones.
The people handling the mechanics should be able to follow the
correct procedure of assembling, use and cleaning safety precautions should
be observed certain factors such as budgeting contract, portion contract, cost
contract, proper purchasing, contract of production &service, control of
waste etc. plays an important part in managing the kitchen.
HIERARCHY OF STAFF
EXECUTIVE CHEF
SENIOR SOUS CHEF
SOUS CHEF
(Continental)
CDP
(Bakery)
CDP
SOUS CHEF
(Indian)
CDP
(Butchery) (Chinese)
SOUS CHEF
(Patisserie)
CDP
CDP
SOUS CHEF
(Specialty)
CDP
CDP
Commis I
Commis II
Commis III
Apprentices
Trainees
After the food is prepare chef checks the food items with the KOT and
the portion size also. Then the service staff picks up the food to the service
area.
DEPARTMENTS
VARIOUS KITCHENS
The main kitchen is divided into sections:
1. N.Y.C KITCHEN (Coffee Shop)
Continental
Indian
2. GARDE MANAGER
3. BULK KITCHEN
Continental
Indian
4. BAKERY & CONFECTIONARY
5.
renovation)
6. ITALIA KITCHEN (Italian Restaurant)
7. ICHING KITCHEN (Chinese Restaurant)
8. BUTCHERY
7:00 AM to 4:00PM
Evening
3:00 PM to 12:00 PM
Dough Maker
Mixer Grinder
Fresh juice
Ice cream
Sandwiches
Burgers
Pizzas
French fries.
The plates for the coffee shop are kept in a shelf so that it is easier to
execute the order.
Shift timings:
Morning
7:00 AM to 4:00PM
Evening
3:00 PM to 12:00 PM
Burners-8
Electric fries.
From Indian Kitchen, 6 dishes are sent to the coffee shop buffet and
veg. and non-veg biryani is also prepared.
Tandoor:
This section prepares all tandoor dishes and kebabs. The kebabs are
prepared for the banquet parties and buffet.
Shifts:
Morning
7:00 AM to 4:00PM
Evening
3:00 PM to 12:00 PM
Tandoor
Tandoor pots
pakoras, etc. are kept by the morning shift when the order comes to the
pantry.
Fast moving items are:
Roti
Naan
Chicken tikka
Aloo paratha
Tandoori Chicken
Kalmi Kebab.
Halwai:
All the sweet dishes are prepared in this kitchen. It caters to all
other kitchens.
Some of the sweets prepared are : Gulab Jamun
Rasgula
Shahi Tukda
Tandai
Jalebi
Chana pie, etc.
GARDE MANGER
This is commonly known as cold kitchen. In this kitchen,
salads, charts etc. are prepared.
Shifts:
Morning
7:00 AM to 4:00PM
Evening
3:00 PM to 12:00 PM
For the lunch & dinner buffet, 10 cold salads are sent on bowls.
Cocktail sauce
French dressing
Strawberry dressing
Pineapple dressing
Mayonnaise sauce is prepared in large quantities, which is also
given to Chinese Restaurant and continental kitchen.
Tartar sauce
CONTINENTAL KITCHEN
This section prepares all the continental dishes for parties and
Banquets orders.
Foundations of continental cookery are stocks, soups, appetizers etc.
Shift:
Morning
7:00 AM to 4:00PM
Evening
3:00 PM to 12:00 PM
Every day
accompaniments for the main dishes are made here i.e. boiled carrots,
beans, peas, and potato. They are also sent to the coffee shop buffet.
Different soups served from this kitchen are Tomato soup, Clear soup,
Mulligatawny soup, Minestrone, etc. Most of the continental foods
are served with different sauces.
INDIAN KITCHEN
This section prepares all the Indian & Mughali preparations for
parties & Banquets.
Shift:
Morning
7:00AM to 4:00PM
Evening
3:00PM to 12:00Midnight
Night
11:00PM to 7:00AM
The evening shifts again responsible to bring all items, which are
required. These are according to nature of the item.
The basic task of the night shift is to do mis-en-place for morning
shift.
BUTCHERY
This section deals with all the cleaning and cutting of meets like
chicken, mutton, fish etc. The pre-preparation section is also attached
to it.
The items come from the receiving department. The received
items are skinned, cut (if necessary) weighed, vacuum packed and
then kept in the freezers. Temperature maintained in the cold room is
4 - 60 C and in deep freezer is -100 C.
Items like chicken, leg of lamb, mutton etc. is stored in the cold
room. Seafood etc. are stored in the deep freezers.
Shift:
Butchery works in 3 shifts
Morning
7:00 AM to 4:00PM
Evening
3:00 PM to 12:00 PM
Staffing:
Confectionery
Bakery's oven is maintained at a temperature of 150 to
3000 C. Bakery is responsible for making hard rolls, soft bread rolls,
Garlic bread, Muffins, Brownies, Danish pastry etc.
In the confectionery section, pastries chocolate mousse,
Icings of cakes, pies, cakes, cookies, custards, souffls etc are
prepared. The temperature maintained in the cold room of bakery is
100 C.
Shift:
Morning
7:00 AM to 4:00PM
Evening
3:00 PM to 12:00 PM
INTRODUCTION
The Bell desk is headed by the senior Bell captain. The bell
captain and Bell Boys come under him.
HIERARCHY(FRONT OFFICE)
Director Rooms
Comm. Mgr.
F O Manager
Exe. H Keeper
Health
Club Mgr.
Asst. FOM
F O Executive
G R Manager
Lobby Manager
Sr. Concierge
Sr. Cashier
F O Assistant
Cashier
Bell Boys
Trainees
RECEPTION
department in the hotel as it is not only selling rooms to the guest but
also catering to the requirements of the guest.
4) Log Book: Log book is made so that next shift knows what all has
to be followed up.
5) Movement list : This is a sheet with list of all arrivals for the day,
the status, the mode of payment and the no. of fax. Seeing the list
the receptionist blocks the room. The movement list is prepared the
previous day by the reservation.
6) Transmittal slip: This is used to inform other departments about
anything that needs attention .For example-Room no. 213 is a scanty
baggage guest, etc.
CASHIER
The payment of bill may be direct cash payment, company
billing, through travel agents, credit cards, travelers cheque. Before
the guest checks out, it is informed to the front desk. The cashier
finalises the guest bill after verifying with all F&B outlets for pending
bills. In direct payment the cash is collected by the cashiers and is
entered in the bill. The first copy is given to the guest and the second
is given to city ledger.
The credit card payment, the validity of the credit card is checked. The
imprint is taken and attached to the bill and guest signature is taken on
the bill.
Guests with ITC Welcome Link Gold Card are given 20%
discount.
Advances:
Usually, no advance is taken from the guests having
reservation. But advance is taken from the walk-ins, unless hes a regular
guests, and scanty baggage.
CONCIERGE
This section is responsible for pick up & drop of the guest
BUISNESS CENTRE
A manager heads the business centre with 7 staff under her. Each
shift has 3 staff members. While night has 1 staff member.
Shifts:
Morning
8:00 AM to 4:00 PM
Evening
Night
HUMAN RESOURCE
INTRODUCTION:
Hospitality industrys most important asset is
HUMAN
RESOURCE.
This department
deals
with
the
HIERARCHY
DIRECTOR HR
ASSISTANT DIRECTOR HR
TRAINING MANAGER
ASST. HR MANAGER
RECRUITMENT
Whenever there is a need for recruiting the staff say a steward is
equired ,then the HR department is contacted by the head of the
department.
Then the HR department checks its resumes data bank for
prospective candidates with the specified qualifications for
there aquired post.
If the available Resumes do not fulfill the requirement, then,
employment agencies are contacted. Also college campuses are
considered.
Those candidates whose qualification fulfills are requirement
are called for an interview.
SELECTION
In the selection process various rounds are conducted by the
organization to select the best of the applicants.
PUBLIC RELATIONS
Public Relation is the public face of the hotel. They do
majority of the presales activities and also are responsible for
interacting on the behalf of the hotel with the media, existing
corporate clients & prospective business clients.
PR department keeps a track of all the happenings in the
external environment that can aid or impact the commercial
interest of the hotel. As part of their presale activities they ensure
that the hotel is well represented and is seen by the potential
customers. And for target business PR department is responsible
for undertaking presales activities.
Public Relations personnel are responsible for managing the
publicity activities at your property. The essential skills for this
position include the ability to write & communicate clearly,
organization , knowledge of the local media , creativity and the
ability to adapt to a wide variety of personalities.
It has proven to be a valuable, cost efficient tool of
persuasion & an effective support to dollars invested in advertising
& Sales Promotion.
CONCLUSION
When I first began my Industrial Training but went by ever so quickly and
have left me craving for much more. I would have to say that it is an
absolutely fabulous part of the curriculum and perhaps will remain the most
memorable one.
Needless to say that this experience was a highly enriching and educative
one as I went on from one department to another and met and got the
opportunity to train under several highly respected senior professionals. I
learnt that every individual is different and that every one has something
unique to offer. I learnt that every job has its nuances and its value and that
no job is superior to the other. I learnt that on needs to constantly improve
and improvise. I learnt hat this is just the beginning of a long road ahead
full of challenges. But I know that I will be able to run along because I have
my foundations firmly built in. It is here that I got the opportunity to
continuously introspect and improve as a budding professional and as a
human being. I will always look back at the time spent here with fondness
and with pride.
I cannot but thank all the people who have helped me in several different
ways that will go a long way in facilitating the commencement of a
wonderful journey.