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AHMEDBAD
A
INDUSTRIAL TRAINING REPORT
AT
THE PARK HOTEL
NAVI MUMBAI
PREPARED BY
MS. KAJAL JEETENDRA DHUSIYA
This to certify that MS.KAJAL JEETENDRA DHUSIYA student of IInd year. has
satisfactorily completed the training at “THE PARK HOTEL” as laid down by the
INSTITUTE OF HOTEL MANAGEMENT AHMEDBAD for the academic year 2019-20
Her work is found to be satisfactorily complete in all respect for throughout the industrial
traning
It is my privilege to thank Ms. JAYA SHARMA (Training Manager) for giving me an opportunity to do my
internship at THE PARK HOTEL.
On the occasion of presenting this training report, it is a pleasure to express my deep sense of gratitude and
sincere thanks to Mr. RAVI RAWAT (General Manager) & MS. PRIYA PAOL (HR Manager) as well as
the whole staff of The Park Hotel for their persistent encouragement and valuable suggestions that helped
me through the course of my internship & will continue throughout my career in the Hospitality Industry.
I would like to extend my appreciation towards our institution, our Principal: J.K. MANGARAJ Traning
coordinator Prof. JAYA SHARMA, & all the teaching & non-teaching staff for providing us all the support
for our summer internship.
KAJAL DHUSIYA
Training is an integral part of human resource development program in almost all organizations.
Training, in fact, is the cornerstone of effective management because it makes employees more efficient and
productive.
TRAINING DURATION
1ST JULY TO 25TH OCTOBER 2019
DEPARTMENT DURATION
since it was first established, the group has grown in popularity and prestige, achieving global standards of
The Park Hotels are managed by the Apeejay Surrendra Group. A century old
company, with its foundation in steel, the group was founded in 1910. Today, with
over 42000 employees, it is rapidly expanding with operations having spread to Tea,
Hospitality, Shipping, Real Estate and Retail as well as Financial Services.
Located in some of the biggest cities around the country, The Park is a likely choice
of destination for corporate and leisure travelers from India and abroad. In each city,
the properties are at prime downtown locations giving the guests easy access to the
commercial and entertainment hubs around town.
Kolkata was the first city to welcome The Park Hotel in the year 1967. The Park,
Kolkata, offers urban luxury at the best downtown location. Today, post renovations,
it dons a stylish and contemporary new look in all public as well as private spaces
with all 149 rooms lavishly furnished and offering exclusive services to the guests.
The hotel is famous for its exciting after-hours entertainment. With a pub, a cocktail
bar, a 5000 sq. ft. international nightclub and an al fresco bar with a dining area,
guests are at no loss for choice for their nighttime destinations. The hotel is a
member of the Design Hotels ™ and has a niche boutique identity of its own.
A year later, with a beautiful beachside property, was born The Park Vishakapatnam
the group's second hotel and the first deluxe hotel of Andhra Pradesh.
The Park, New Delhi came into existence in 1987, in the throbbing heart of the
Capital on Parliament Road with 224 rooms. An urban retreat in the Silicon City The
Park, Bangalore was launched in the year 2000 with a 109 rooms.
Located in Anna Salai, the centre of the business district The Park, Chennai,
established in 2002 was a cosmopolitan haven with 215 rooms. At Navi Mumbai is a
contemporary and elegant 80-room hotel, with an ideal setting for business and
leisure; it defines a new vision of service with style.
More recently, in January of 2010 The Park Hotels opened its new properties at
Hyderabad and Kerala Backwaters. With a 280-room property, The Park Hyderabad
takes architecture, style and design to a whole new level on luxury hotels. Luxury
cruiser Apsara " Heaven on water and The Park on Vembanad Lake at Kerala
Backwaters opened in January 2010. Both Properties revolutionise the hospitality
industry in the country.
New properties are proposed to open soon in the Eastern Metropolitan Bypass in
Kolkata, Kochi, Pune as well as in Jaipur.
All the hotels have a unique identity of their own. By imbibing the local culture in the
décor and keeping a very strong emphasis on contemporary design, the hotels
are extremely modern but with a flavor of the local cultural ethos as well. Stylistic
luxury enhances every detail at The Park "
The park also has air catering college call as Apeejay Institute Of Hospitality oprating in
navi Mumbai
Among these, The Park Kolkata was awarded the "National Tourism Award" (2003–
04) for outstanding performance as the Best Boutique Hotel in the country by the
Department of Tourism, Government of India.The Park Bangalore has been
designed by Terence Conran.
The hotel business was started by Surrendra Paul in 1967, with the opening of the
Group's first hotel, The Park, a 150-room hotel on the fashionable Park
Street in Kolkata, on 1 November; the hotel at Visakhapatnam was added in 1968,
while The Park New Delhi commenced operations in 1987. After the death of
Surrendra Paul, his daughter Priya Paul succeeded him in 1990. Subsequently, The
Park Bangalore was added in 2000, while The Park Chennai was commissioned in
2002.
The Park New Delhi, took up the restoration of the 1724 built astronomical
observatory, Jantar Mantar, in 2000, after an MoU with the Archaeological Survey of
India (ASI).[8]
In 2006, Forbes, listed "Atrium" in The Park Kolkata, with its menu designed by
Italian chef Antonio Carluccio, amongst India's top 10 Most Expensive
Restaurants.[9] In 2010, The Independent, listed The Park Hyderabad amongst its list
of "100 holiday ideas for 2010".
Extra Facilities
* Bar
* Business Centre
* Laundry Services
* Meeting Facilities
* Safety Deposit Boxes
* Doctors on Call
* foreign Exchange
* Travel Desk Services
* Restaurant
* Banquet Hall
GUEST ROOM
ROOM AMENITIES
* Safe Deposit locker
* Coffee / Tea maker
* Hair dryer and ironing board
* Cable T.V an writing desk
* Electronic desk
* Latest bathroom amenities
* Hot/ Cold Water
* telephone in all rooms
* Automatic the sensing and water sprinklers
JAYPRAKASH BHATT
(EXECUTIVE CHEF)
NILESH CHEF
(SOUE CHEF)
SAGAR CHEF
(CHEF DE PARITR)
KIRAN CHEF
(COMMEES)
TRAINEES
THE PARK Hotel navi mumbai is the only place in the city where people can enjoy food festivals and
Theme parties every month. THE PARK extends the culinary delights to the navi mumbai it’s through their
well-planned and marketed events.
This principal food production section is located below lobby level catering mainly to the guests of its Indian
& Chinese specialty restaurant western. This kitchen is also responsible for catering Banquet requirements
and the festival meals.
Satellite Kitchen
This kitchen is located at the lobby level catering the needs of coffee shop Garden Cafe' and desk Bar. This
kitchen is also responsible for the room service. This kitchen also specializes in the continental, South Indian
food preparation.
Bakery
This section of food production department is located next to the main kitchen and is famous throughout the
city and the visitors for its delicious cakes and fabulous breads.
LAYOUT OF BAKERY
EQUIPMENTS USED IN KIYCHEN
*Gas range.
* Oven
* Working table
* Bran pan,
* Refrigerator
* Tandoor
* Whisk machine
* Pan
* Suzette pan
* Skewer
* Steamers
* Boiling pan
* Grills
* Salamanders
* Fry plate
*' Griddle plate
* Knife
* Sinks
* Storage rack
* Food mixer
* Juicer
* Masher
* Food slicer
* Cutter mixer
* White Bread
* Brown Bread
* Danish
* Pastry
* Cake
* Cookies
Ashish shende
(F & B manager)
Jayesh pande
(Restaurant manager)
mayuresh
(Restaurant supervisor)
ASSOCIATE
Trainees
The Park Navi Mumbai is situated in the thriving business district and IT hub of Navi Mumbai and
offers ideal accessibility options for business travelers. The hotel's design is based on an open plan approach
that seamlessly connects all sections of the building creating a unique and vibrant living environment. The
hotel's after-hours entertainment options perfectly complement the city's much celebrated night-out scene
with an array of in-house restaurant and bar facilities to choose from such as Aqua - the al fresco pool-side
restaurant focusing on Mediterranean cuisine and barbecues, West 1 - a contemporary all-hours dining
restaurant, Bamboo - a specialty restaurant offering authentic Sichuan & Cantonese cuisine and Dusk - the
classy nightclub for those wanting to party into the wee hours.
Bamboo Restaurant with family at The Park, Navi Mumbai. It is located near to the
Central Business District of Belapur yet the surrounding is quiet, green and hilly.
Bamboo served authentic and awesome Chinese food. The ambience was demure
and yet grand. The service was great. A must visit with family. Highly recommended.
Bamboo serves Chinese dishes, while Dusk offers a wide selection of alcoholic drinks
Very few places manage a decent taste when it comes to buffet. Dusk at The Park, Navi Mumbai was a
pleasant surprise on this count. Decent variety with great taste. I liked almost everything I ate there. The fish
in oyster sauce deserves a special call out here. Dusk (The Park) in Cbd Belapur is famous for its live
performances and events, held time and again. The upbeat and lively environment at this venue sets the tone
for an entertaining and experiential outing. In addition to the a la carte menu, you can also indulge in a
The must-try dishes at Dusk (The Park) near Cbd Belapur are Chicken 8 to 8, Aloo Sysmi Tikki, Barbeque
Chicken Wings, Spanish Veg. Bullets, Alpina Papas, Lippu Chicken, Fish Amruth Sari and Cheese Nachos.
Please scroll up to view the address and contact details of Dusk (The Park) in Cbd Belapur, Mumbai.
Floor or room service varies 'in room ‘tea and coffee making facilities, as well as if possible mini-bars, to
vending machines on floors, or to the service of variety of meals in rooms. Depending on the nature of the
establishment, the extent of service in guest’s room will vary. In 5-star hotels 24-hour room service is
expected, whereas 2 or 3 star hotels service may be limited to ‘in room’ tea and coffee making facilities with
only continental breakfast available to be served in the room.
Linen
Table Cloth
Slip Cloth
Serviettes/Napkins
Furniture
Chinaware
Sugar pot
Milk jug
Butter Dish
Glassware
Wine goblets
Beer goblets
Tom Collins
Tableware
Spoon
Fork
Knives
AMENITIES AND EQUIPMENTS PROVIDED BY THE HOTEL
Podium.
Projector.
Boards.
Note-pad.
Pencils.
Wi-Fi connection.
Laptop (if required).
Water bottles
Speakers.
Round table.
‘U’ shaped.
‘V’ shaped.
Cluster.
Casual.
Board room.
Classroom style.
The food menu may include Indian, continental, Italian and Chinese preparation.
Salads.
Starters.
Rice.
Dal.
Vegetables.
Roti / Nan / paratha / chapatti. .
Non-veg preparations.
Desserts.
Beverages.
CUTLERY USED
1) All-purpose Spoons.
2) All-purpose forks.
3) All-purpose knifes.
4) Soups spoon.
5) Butter knife.
6) Service spoon and fork.
Crockery used:
1) Full plate.
2) Half plate.
3) Quarter plate.
4) Saucer.
5) Soup bowl.
6) Soup cup.
7) Cups.
8) Mugs.
9) Bowl.
10) Platters.
l1) Tea spoons.
Accessories:
1) Ice bucket.
2) Creamer.
3) Tea strainer and slop basin.
4) Hot plate.
5) Bread basket.
6) Tea and coffee pot.
7) Mis-en-place box.
8) Elevation stand.
Table used
LIJO JACOB
(HK Manager)
SNEHA
(Supervisor)
ANIL
(Floor Supervisor)
Room boy
Trainees
The house keeping department of the The park hotel is giving 100% quality cleanliness to the guest, there by
ensuring repeat clientele. Taking responsibility of coordination and communication, with other department
of the hotel, having well trained, well groomed, motivated, cheerful and enthusiastic staff giving
personalized prompt and etiicient service to the guest showing that we are concerned about their needs and
thereby making them feel at home.
Housekeeping desk
Guest rooms’
Uniform room
Florist
Shift Timings.
07:00 am to 04:30 pm
01:00 pm to 11:00 pm
11:00 pm to 07:00 am
STANDARD ROOM
SUPERIOR ROOM
SUITE ROOM
EXECUTIVE ROOM
CLEANING AGENT USED
1) R1: (all Purpose cleaner) can be used for all hard surfaces
2) R2: bathroom cleaner) used to clean bathtub, tiles, wash basin and marbles
* ON BED
Mattress Protector
Bed sheet
Duet cover
Pillows
Pillows Slips
* ON WRITING TABLE
Table lamp
Scribbling Pad
Pencil
Stationary Folder
Menu card of Room dinning
Telephone
Opinion Card
* SIDE TABLE
Pencil
Telephone
Table lamp
I-Home
Water Bottles
Water Glasses
IN BATHROOM
Dustbin
2 Bath Towels
2 Face Towels
2 Hand Towels
1 Bath Mat
Hand and Body Lotion
Bath and Shower Gel
Shampoo
Comb
Shower Cap
Conditioner
Shaving Kit
Toilet Rolls
Tissue Box
Flower Vase
Soap
Disposal Bags
Talcum Powder
Cotton wool jar
Flowers
HANDICAP ROOM
Movable wash-Basin
1 Extra seat for W.C.
l Handrail for W.C.
1 Seat attached to bathroom
Rooms are Large
Pipe holes are down at door
QUANTITIES OF AMENITIES
Body Lotion 30 ml
Shampoo 30 ml
Hair Conditioner 30 m1
Bath and Shower 30 ml
Soap 35 gm.
FRONT OFFICE DEPARTMENT
Krishnkant desai
(FRONT OFFICE MANAGER)
SNEHA SING
(ASS.MANAGER)
ZAHID SAIKH
(DUTY MANAGER)
Reception
Bell Desk
Operators
Business center
Shift Timing:
7 am to 5 pm
4 pm to 12 am
11 pm to 8 am
L Receptionist
2. Cashier
3. Concierge
BELL DESK
Is an area which takes care of all the baggage’s of the guest. Delivers bags to the rooms during guest arrivals
and send to the car at the time of departure. They also deliver newspaper, any fax or envelop to the guest
rooms. Bags should be delivered in guest rooms within 7 minutes of guest arrival. Bell desk’s persons are
bell captain and bell boys.
Duties and responsibilities of bell desk:
The Wi-Fi Alliance promotes standards in order to improve the interoperability of wireless local area
network products based on the IEEE 802.11 standards. It is a consortium of separate and independent
companies, and agrees on a set of common interoperable products based on the family of IEEE 802.11
standards. The Wi-Fi Alliance certifies products with a set of defined test procedures. The manufacturers
with membership of Wi-Fi Alliance and whose products pass these tests can mark their products and
1. I learned how to take briefing part and how to allocate the duties on floor.
2. I learned how to give supply in room.
3. I learned how to handle guest call.
4. I learned how to fill our trolley with supply and linen.
5. I learned there how to fill chemical trolley.
6. I learned how to set linen room of staff.
7. I learned how to clean washroom.
8. I learned how to clean room and how to put supply in room.
9. I learned how to clean corridor with vacuum machine.
10. I learned how to set the store.