ROLE OF KERALA IN TOURISM SECTOR

Kerala is a state in South India on the Malabar Coast. It was formed on 1 November 1956
following the States Re-organization Act by combining Malayalam-speaking regions. Spread
over38,863 km2 (15,005 sq. mi), it is bordered by Karnataka to the north and northeast, Tamil
Nadu to the east and south, and the Lakshadweep Sea to the west. With 33,387,677
inhabitants as per the 2011 Census, Kerala is the thirteenth-largest Indian state by population.
It is divided into 14 districts with the capital being Thiruvananthapuram, which is the largest
city in the state. Malayalam is the most widely spoken language and is also the official
language of the state.

The Chera Dynasty was the first prominent kingdom based in Kerala. The Ay kingdom in the
deep south and the Ezhimala kingdom in the north formed the other kingdoms in the early
years of the Common Era (CE or AD). The region had been a prominent spice exporter since
3000 BCE. The region's prominence in trade was noted in the works of Pliny as well as the
Periplus around 100 CE. In the 15th century, the spice trade attracted Portuguese traders to
Kerala, and paved the way for European colonisation of India. At the time of Indian
independence movement in the early 20th century, there were two majorprincely states in
Kerala-Travancore State and the Kingdom of Cochin. They united to form the state of Thiru-
Kochi in 1949. The Malabar region, in the northern part of Kerala had been a part of
the Madras province of British India, which later became a part of the Madras State post-
independence. After the States Reorganisation Act, 1956, the modern-day state of Kerala was
formed by merging the Malabar district of Madras State (excluding Gudalur taluk of Nilgiris
district, Topslip, the Attappadi Forest east of Anakatti), the state of Thiru-Kochi (excluding
four southern taluks of Kanyakumari district, Shenkottai and Tenkasi taluks), and the taluks
of Kasaragod (now Kasaragod District) and South Kanara (Tulunad) which were a part of
Madras State.

Kerala has been a major spice exporter since 3000 BCE, according to Sumerian records and it
is still referred to as the "Garden of Spices" or as the "Spice Garden of India". Kerala's spices
attracted ancient Babylonians, Assyrians and Egyptians to the Malabar Coast in the 3rd and
2nd millennia BCE.Phoenicians established trade with Kerala during this period. The Land of
Keralaputra was one of the four independent kingdoms in southern India during Ashoka's
time, the others being Chola, Pandya, and Satiyaputra. Scholars hold that Keralaputra is an

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alternate name of the Cheras, the first dominant dynasty based in Kerala. These territories
once shared a common language and culture, within an area known as Tamilakam. Along
with the Ay kingdom in the south and the Ezhimala kingdom in the north, the Cheras formed
the ruling kingdoms of Kerala in the early years of the Common Era (CE). It is noted in
Sangam literature that the Chera king UthiyanCheralathan ruled most of modern Kerala from
his capital in Kuttanad, and controlled the port of Muziris, but its southern tip was in the
kingdom of Pandyas, which had a trading port sometimes identified in ancient Western
source as Nelcynda (or Neacyndi)in Quilon. The lesser known Ays and Mushikas kingdoms
lay to the south and north of the Chera regions respectively.

In the last centuries BCE the coast became important to the Greeks and Romans for its spices,
especially black pepper. The Cheras had trading links with China, West Asia, Egypt, Greece,
and the Roman Empire. In foreign-trade circles the region was known
as Male orMalabar. Muziris, Berkarai, and Nelcynda were among the principal ports at that
time. The value of Rome's annual trade with the region was estimated at around
50,000,000 sesterces; contemporary Sangam literature describes Roman ships coming to
Muziris in Kerala, laden with gold to exchange for pepper. One of the earliest western traders
to use the monsoon winds to reach Kerala was Eudoxus of Cyzicus, around 118 or 166 BCE,
under the patronage of Ptolemy VIII, king of the Hellenistic Ptolemaic dynasty in Egypt.
Roman establishments in the port cities of the region, such as a temple of Augustus and
barracks for garrisoned Roman soldiers, are marked in the Tabula Peutingeriana; the only
surviving map of the Roman cursus publicus.

Merchants from West Asia and Southern Europe established coastal posts and settlements in
Kerala. The Israeli (Jewish) connection with Kerala started in 573 BCE. Arabs also had trade
links with Kerala, starting before the 4th century BCE, as Herodotus (484–413 BCE) noted
that goods brought by Arabs from Kerala were sold to the Israelis [Hebrew (Jews)] at
Eden. Israelis intermarried with local (Cheras Dravidian) people, resulting in formation of
the Mappila community. In the 4th century, some Christians also migrated from Persia and
joined the early Syrian Christian community who trace their origins to the evangelistic
activity of Thomas the Apostle in the 1st century. Mappila (Semitic) was an honorific title
that had been assigned to respected visitors from abroad; Israelite(Jewish), Syrian (Aramaic)
Christian, and Muslim immigration account for later names of the respective
communities: Juda Mappilas, Nasrani Mappilas, and Muslim Mappilas. The earliest Saint
Thomas Christian Churches, CheramanJuma Masjid (629 CE)—the first mosque of

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Indiaand Paradesi Synagogue (1568 CE) the oldest active synagogue in the Commonwealth
of Nationswere built in Kerala.

The name Kerala has an uncertain etymology. One popular theory

derives Kerala from Kera ("coconut tree" in Malayalam) and alam ("land"); thus "land of
coconuts" which is a nickname for the state, used by locals, due to abundance of coconut
trees.The word Kerala is first recorded as Keralaputra in a 3rd-century BCE rock inscription
left by the Maurya emperorAshoka (274–237 BCE), one of his edicts pertaining to
welfare. The inscription refers to the local ruler as Keralaputra (Sanskrit for "son of Kerala");
or "son of Chera[s]". This contradicts the theory that Kera is from "coconut tree". At that
time, one of three states in the region was called Cheralam in Classical
Tamil: Chera and Kera are variants of the same word. The word Cheral refers to the oldest
known dynasty of Kerala kings and is derived from the Proto-Tamil-Malayalam word for
"lake".

The earliest Sanskrit text to mention Kerala is the Aitareya Aranyaka of the Rigveda. Kerala
is also mentioned in the Ramayana and the Mahabharata, the two Hindu epics. The Skanda
Purana mentions the ecclesiastical office of the ThachudayaKaimal who is referred to
as ManikkamKeralar, synonymous with the deity of
the Koodalmanikyam temple. Keralam may stem from the Classical Tamil cherive-
alam ("declivity of a hill or a mountain slope") or cheraalam ("Land of the Cheras").
The Greco-Roman trade map Periplus Maris Erythraei refers to Keralaputra as Celobotra.

Kerala has the lowest positive population growth rate in India, 3.44%; the highest Human
Development Index (HDI), 0.712 in 2015; the highest literacy rate, 93.91% in the 2011
census; the highest life expectancy, 77 years; and the highest sex ratio, 1,084 women per
1,000 men. The state has witnessed significant emigration, especially to Arab states of the
Persian Gulf during theGulf Boom of the 1970s and early 1980s, and its economy depends
significantly on remittances from a large Malayali expatriate community. Hinduism is
practised by more than half of the population, followed by Islam and Christianity. The culture
is a synthesis of Aryan, Dravidian, Arab, and European cultures, developed over millennia,
under influences from other parts of India and abroad.

The production of pepper and natural rubber contributes significantly to the total national

output. In the agricultural sector,coconut, tea, coffee, cashew and spices are important. The
state's coastline extends for 595 kilometres (370 mi), and around 1.1 million people in the

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state are dependent on the fishery industry which contributes 3% to the state's income. The
state has the highest media exposure in India with newspapers publishing in nine languages,
mainly English and Malayalam. Kerala is one of the prominent tourist destinations of India,
with backwaters, hill stations, beaches, Ayurvedic tourism and tropical greenery as its major
attractions.

The tourism department of Kerala boasts that the state is God's Own Country. Once you visit,
you will see where this claim comes from. The state really is blessed with great natural
beauty, and diverse ecology.

Kerala, a state on India's tropical Malabar Coast, has nearly 600km of Arabian Sea shoreline.
It's known for its palm-lined beaches and backwaters, a network of canals. Inland are the
Western Ghats, mountains whose slopes support tea, coffee and spice plantations as well as
wildlife. National parks like Eravikulam and Periyar, plus Wayanad and other sanctuaries, are
home to elephants, langur monkeys and tigers.

Kerala's culture and traditions, coupled with its varied demographic, have made the state one
of the most popular tourist destinations in India. In 2012, National Geographic
Traveler’s magazine named Kerala as one of the "ten paradises of the world" and "50 must
see destinations of a lifetime". Travel and Leisure also described Kerala as "One of the 100
great trips for the 21st century". In 2012, it overtook the Taj Mahal to be the number one
travel destination in Google's search trends for India.Kerala's beaches, backwaters, lakes,
mountain ranges, waterfalls, ancient ports, palaces, religious institutions and wildlife
sanctuaries are major attractions for both domestic and international tourists. The city of
Kochi ranks first in the total number of international and domestic tourists in Kerala. Until
the early 1980s, Kerala was a relatively unknown destination compared to other states in the
country. In 1986 the government of Kerala declared tourism an important industry and it was
the first state in India to do so. Marketing campaigns launched by the Kerala Tourism
Development Corporation, the government agency that oversees the tourism prospects of the
state, resulted in the growth of the tourism industry. Many advertisements branded Kerala
with the tagline Kerala, God's Own Country. Kerala tourism is a global brand and regarded
as one of the destinations with highest recall. In 2006, Kerala attracted 8.5 million tourists, an
increase of 23.68% over the previous year, making the state one of the fastest-growing
popular destinations in the world. In 2011, tourist inflow to Kerala crossed the 10-million
mark.

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Asia's largest, and the world's third-largest, Naval Academy-Ezhimala Naval Academy-at
Kannur is in Kerala. The state's only drive-in beach, Muzhappilangad in Kannur, which
stretches across four kilometers of sand, was been chosen by the BBC as one of the top six
drive-in beaches in the world in 2016. Idukki arch dam, the world's second arch dam, and
Asia's first, is in Kerala.

The major beaches are at Kovalam, Varkala, FortKochi, Cherai, Alappuzha, Payyambalam,

Kappad, Muzhappilangad (South India's only drive-in beach) and Bekal.Popular hillstation
areWayanad, Wagamon, Munnar, Peermade, Paithalmala of Kannur district, Nelliampathi an
d Ponmudi. Munnar is 4,500 feet above sea level and is known for tea plantations, and a
variety of flora and fauna. Kerala's ecotourism destinations include 12 wildlife sanctuaries
and two national parks: Periyar Tiger Reserve, Parambikulam Wildlife Sanctuary, Chinnar
Wildlife Sanctuary, Thattekad Bird Sanctuary, Wayanad Wildlife Sanctuary, Muthanga
Wildlife Sanctuary, Aralam Wildlife Sanctuary, Eravikulam National Park, and Silent Valley
National Park are the most popular among them. The Kerala backwaters are an extensive
network of interlocking rivers (41 west-flowing rivers), lakes, and canals that centre around
Alleppey, Kumarakom and Punnamada (where the annual Nehru Trophy Boat Race is held in
August), Pathiramanal a small island in Muhamma. Padmanabhapuram Palace and
the Mattancherry Palace are two nearby heritage sites.

Since its incorporation as a state, Kerala's economy largely operated under welfare-

based democratic socialist principles. This mode of development, though it resulted in a
high Human Development Index and standard of living among the people, led to an economic
stagnation in the 1980s (growth rate of 2.3% annually). This apparent paradox—high human
development and low economic development—led to a large number of educated
unemployed seeking jobs overseas, especially in the Gulf countries. Due to the large number
of expatriates, many travel operators and agencies set up shop in the state to facilitate their
travel needs. However, the trends soon reciprocated, with the travel agencies noticing the
undermined potential of the state as a tourist destination. The first travel agency in Kerala,
Kerala Travels, was founded by Col G.V. Raja of the Travancore royal family along with
P.G.C. Pillai.

By 1986, tourism had gained an industry status. Kerala Tourism subsequently adopted the
tagline God's Own Country in its advertisement campaigns. Aggressive promotion in print
and electronic media were able to invite a sizable investment in the hospitality industry. By
the early 2000s, tourism had grown into a full–fledged, multibillion-dollar industry in the

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state. The state was able to carve a niche for itself in the world tourism industry, thus
becoming one of the places with the "highest brand recall".In 2003, Kerala, a hitherto
unknown tourism destination, became the fastest growing tourism destination in the world.

Today, growing at a rate of 13.31%, Kerala is one of the most visited tourism destinations in
India.

Major Attractions

Munnar Hills cape

Sithar Kundu View Point at Nelliyampathy, Palakkad Dist. Kerala, South India

Eastern Kerala consists of land encroached upon by the Western Ghats; the region thus
includes high mountains, gorges, and deep-cut valleys. The wildest lands are covered with
dense forests, while other regions lie under tea and coffee plantations (established mainly in
the 19th and 20th centuries) or other forms of cultivation.

The Western Ghats rise on average to 1500 m elevation above sea level. Some of the popular
hill stations in the region
are Munnar, Vagamon, Paithalmala, Wayanad, Nelliyampathi, Elapeedika,Peermade, Thekka
dy and Ponmudi.

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Wildlife

Silent Valley National Park in Palakkad is home to the largest population of lion-tailed
macaque. They are among the world's rarest and mostthreatened primates.

The Konni Elephant Training Centre near Pathanamthitta

Most of Kerala, whose native habitat consists of wet evergreen rainforests at lower elevations
andhighland deciduous and semi-evergreen forests in the east, is subject to a humid tropical
climate. However, significant variations in terrain and elevation have resulted in a land
whose bio-diversityregisters as among the world’s most significant. Most of Kerala's
significantly biodiverse tracts of wilderness lie in it also hosts two of the world’sRamsar
Convention-listed wetlands: Lake Sasthamkotta and the Vembanad-Kol wetlands are noted as
being wetlands of international importance. There are also numerous protected conservation
areas, including 1455.4 km2 of the vast Nilgiri Biosphere Reserve. In turn, the forests play
host to such major fauna as Asian elephant (Elephas maximus), Bengal tiger (Panthera
tigristigris), leopard(Panthera pardus), Nilgiritahr (Nilgiritragushylocrius), and grizzled
giant squirrel (Ratufa macroura). More remote preserves, including Silent Valley National
Park in the Kundali Hills, harbour endangered species such as the lion-tailed
macaque (Macacasilenus), Indian sloth bear(Melursus (Ursus) ursinusursinus), and gaur (the
so-called "Indian bison"—Bos gaurus). More common species include Indian
porcupine(Hystrixindica), chital (Axis axis), sambar (Cervus unicolor), gray langur, flying

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squirrel, swamp lynx (Felis chauskutas), boar (Sus scrofa), a variety of catarrhine Old World
monkey species, gray wolf (Canis lupus), and common palm civet (Paradoxurus
hermaphroditus). Many reptiles, such as king cobra, viper, python, various turtles and
crocodiles are to be found in Kerala—again, disproportionately in the east.
Kerala's avifauna include endemics like the Sri Lanka
frogmouth (Batrachostomusmoniliger), Oriental bay owl, large frugivores like the great
hornbill (Bucerosbicornis) and Indian grey hornbill, as well as the more widespread birds
such as peafowl, Indian cormorant, jungle and hill myna, Oriental darter, black-hooded
oriole, greater racket-tailed and black drongoes, bulbul (Pycnonotidae), species
of kingfisher and woodpecker, jungle fowl, Alexandrine parakeet, and assorted ducks and
migratory birds. Additionally, freshwater fish such as kadu (stinging catfish—
Heteropneustes fossilis) and brackishwater species such as Choottachi (orange chromide—
Etroplus maculatus, valued as an aquarium specimen) also are native to Kerala's lakes and
waterways.

Waterfalls

Athirappilly Falls

Meenvallam falls

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● Adyanpara Falls, near Nilambur
● Aruvikkuzhi, near Maramon, Kozhencherry in Pathanamthitta District
● Aruvikkuzhi, near Pallickathode, Kottayam District
● Athirappilly Falls 80 ft (24 m)
● Charpa Falls
● Cheeyappara Falls, near Adimali
● Chethalayam Falls, in Wayanad
● Kumbhavurutty Falls in Kollam district
● Lakkom Water Falls
● Madatharuvi Falls, near Ranny in Pathanamthitta District
● Marmala waterfall
● Meenmutty Falls, Thiruvananthapuram
● Meenmutty Falls 984 ft (300 m), in Wayanad
● Mulamkuzhi, near Malayattoor in Ernakulam District
● PanieliPoru waterfalls Ernakulam
● Palaruvi Falls, 300 ft (91 m) in Aryankavu near Punalur in Kollam district
● Pattathippara Falls
● Perunthenaruvi Falls
● Siruvani Waterfalls Palakkad
● Soochipara Falls 656 ft (200 m) / Sentinelrock falls, in Wayanad
● Thommankuthu Falls, near Thodupuzha
● Thusharagiri Falls
● Valara Falls, near Adimali
● Vazhachal Falls, near Athirappilly
● Vazhvanthol waterfalls Trivandrum

● Events
● Festivals

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 ● Panchavadyam

●
● Shashti
● Thirayattam (kuttychathan ) An Ethnic Ritual Perforning Art Form In Kerala State,
India
● The major festival in Kerala is Onam. Kerala has a number of religious festivals.
Thrissur Pooram, AttukalPongala, BeemaPalliUroos, and Chettikulangara Bharani are
the major temple festivals in Kerala. The Thrissur Pooram is conducted at the
Vadakumnathan temple, Thrissur. The Chettikulangara Bharani is another major
attraction. The festival is conducted at the Chettikulangara temple near Mavelikkara.
The Sivarathri is also an important festival in Kerala. This festival is mainly
celebrated in Aluva Temple and PadanilamParabrahma Temple. Padanilam Temple is
situated in Alappuzha district of Kerala, about 16 kilometres (9.9 mi)
from Mavelikkara town.ParumalaPerunnal, Manarkadu Perunnal are the major
festivals of Christians. Muslims also have many important festivals. Annual festival
Thirayattam is conducted Sacred groves and village shrine of south malabar region
(kozhikode and malappuram districts) in Kerala. "Thirayattam" is a vibrant Ethnic
performing art. it is an admixture of dance,drama, songs,instrumentalmusic,facial and
body makeup, satire, martial art and ritualistic function, composed in a harmonizing
manner.

Kochi-Muziris Biennale

Kerala is also known for the many events conducted by the Ministry of Tourism for tourist
attractions. Kochi-Muziris Biennale, the first Biennale in India was conducted in Kochi from
12 December 2012 till 13 March 2013.The government contributed about 12-150 million on
the event. An International Coir Fest is conducted annually that is aimed at developing the
coir industry of Kerala and tourism.

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Grand Kerala Shopping Festival

To further promote tourism in Kerala, the Government of Kerala started the Grand Kerala

Shopping Festival in the year 2007. Since then it has become an annual shopping event being
conducted in the December–January period. During this period stores and shops registered
under the GKSF offer a wide range of discounts, VAT refunds, etc. Along with the
guaranteed shopping experience, shoppers are provided with gift coupons for a fixed worth of
purchase entering them into weekly and mega lucky draws. As compared to shopping
festivals held in other countries, this Festival converts the entire state of Kerala into a giant
shopping mall, incorporating not just the big players, but also the small and medium scale
industries. Through this shopping festival, the Kerala Government intends to transform the
State into a hub for international shopping experience and thereby launch "Shopping
Tourism" in the state.

Ayurveda

Medical tourism, promoted by traditional systems of medicine like Ayurveda and Siddha, is

widely popular in the state, and draws increasing numbers of tourists. A combination of many
factors has led to the increase in popularity of medical tourism: high costs of healthcare
in industrialized nations, ease and affordability of international travel, improving technology
and standards of care.

However, rampant recent growth in this sector has made the government apprehensive. The
government is now considering introduction of a grading system which would grade hospitals
and clinics, thus helping tourists in selecting one for their treatments.

ABOUT ERNAKULAM

Ernakulam district is a dynamic location with luxurious shopping malls, myriad

restaurants and majestic skyscrapers, with the metropolis of Kochi at its heart.
Ernakulam is considered to be the urban face of God's Own Country and is the cultural,
political, commercial and industrial hub of Kerala.

Le MERIDIEN, KOCHI

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 The le meridian cochin was founded by Mr. Yusuff Ali

Le Méridien is an upscale, design-focused international hotel brand with a European

perspective, formerly headquartered in France and in the United Kingdom.

The brand was acquired by US-based Starwood Hotels & Resorts in 2005. Following the
acquisition of Starwood by Marriott in 2015, it is now owned by Marriott International and
has a portfolio of over 110 hotels.

Le Méridien was established as a brand in 1972 by Air France under a joint venture

agreement "to provide on a home away from home for its customers." The first Le Méridien
property was a 1,000-room hotel in Paris — Le Méridien Etoile. Within two years of
operation, the group had 10 hotels in Europe and Africa. Within the first six years, the
number of hotels had risen to 21 hotels in Europe, Africa, the French West Indies, Canada,
South America, the Middle East and Mauritius. By 1991, the total number of Le Méridien
properties had risen to 58.

In late 1994, Le Méridien was acquired by UK hotel company Forte Group, which in turn
was acquired by Granada plc in 1996. Through a merger in the summer of 2000 between
Granada plc and global contract caterer Compass Group — and the subsequent de-merger of
the two companies in February 2001 — the ownership of the Forte Hotels division and its
three brands (Le Méridien, Heritage Hotels and Posthouse Forte) passed solely to Compass.

In May 2001, Nomura Group announced the acquisition of Le Méridien Hotels & Resorts

from Compass Group plc for £1.9 billion and Le Méridien was merged with Principal Hotels,

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which was acquired in February 2001.In December 2003, Lehman Brothers Holdings
acquired the senior debt of Le Méridien.

On November 24, 2005, the Le Méridien brand and management fee business was acquired
by Starwood Capital Group.The leased and owned real estate assets were acquired in a
separate deal by a joint venture formed by Lehman Brothers and Starwood Capital.

LE MERIDIEN COCHIN

The hotel Spread over 18 acres and enveloped on two sides with tranquil backwaters, Le
Méridien Kochi majestically enthrones herself at the heart of the Arabian queen, Kochi. The
hotel features 223 spacious, guest rooms and suites overlooking the backwaters. The Hotel
has 14 banqueting and event venues totaling 65,000 sq. ft, with venue capacities varying from
8 to 2,500 guests, thus making Le Méridien Kochi the unparalleled Convention Destination
of Kerala. The Hotel is 6 km from the city center and equally close to the historical Fort
Kochi.

MANAGING DIRECTOR: - MR MUHAMMED ALI

LOCATION: -

 Conveniently located on highway 47,6 km from the city center and most renowned
landmarks including Chinese fishing nets, marine drive, Willington island and historic
fort cochin, this hotel is amidst city’s major business hub, premium luxury automobile
showrooms and popular shopping centers

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ICONIC LE MERIDIAN COCHIN

 One of the cochins most exclusive addresses since its grand launch in April 2001

 Le Meridien cochins 223 guest rooms and suites inspire discovery for both business
and leisure travelers

 Views overlook the manicured gardens, picturesque backwaters, and the orchestrated
three tier pool

 The international convention center combines spaces that expand ideas with an
endless choice of creative experiences. Explore 60,000sq. feet of air-conditioned
indoor space to discover the vivid opportunities to organize events.

ROOMS DETAILS

 Deluxe rooms – 110

 Club rooms – 31

 Junior suites – 4

 Executive suites – 4

 Presidential suite - 2

 Honey moon suite – 1

DINING

The le meridian Cochin carries 2 main restaurants and 1 coffee shop

 Latest recipe

 Ember

 Eclairs

SPA

The hotel includes 1 Ayurvedic wellness center with 6 sophisticated treatment rooms and
working between the time period of 08.00hrs-20.00hrs

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GENERAL MANAGER

MR. THEJUS JOSE

Mr. Tejus Jose has been appointed as the new General Manager of Le Meridien Kochi. Tejus
will be responsible for driving Le Meridien Kochi to the next level, building on the solid
foundation and momentum achieved by the HOTEL since past years.

Tejus Jose has rich experience of seventeen years in International upscale and upper Mid-
Scale hotels. He started his hospitality journey as a management trainee with Oberoi after
graduating from the institute of Hotel management Hyderabad. Tejus has held various roles
in hotel chains like The Oberoi, JW Marriott, Hyatt Regency, Novotel & Grand
Mercure. His last role before joining Le Meridien was as General Manager of the Novotel in
Ahmedabad. He has been recipient of the hotelier award for the ‘General Manager of the year
2013’, which exhibits his excellent Leadership skills, ability to steer business development,
operational excellence and strategic initiatives to drive profitability.

VARIOUS SECTIONS OF OPERATIONAL DEPARTMENTS

Food and Beverage Service

 LR kitchen
 BAR
 Club lounge
 Poolside bar
 Business centre

Food production

 Continental kitchen
 South Indian
 Tandoor
 Bakery
 Garde manager
 Butchery
 Cafeteria kitchen

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Housekeeping

 Floors
 Minibars
 Guest laundry
 House laundry
 Public area

Front office

 main porch
 concierge
 front desk
 AYS
 Reservation
 Travel desk

Fitness centre

 Gym
 Cycling
 Western spa
 Ayurveda spa

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 DEPARTMENTS UNDERGONE TRAINING

FOOD PRODUCTION

An extensive kitchen producing quality food in bulk, yet not compromising on the taste. The
main kitchen is sub-dived into Indian (south and north), tandoor, halwa, continental and
oriental. There is a cyclic menu which is operational.

The main kitchen is divided into 6 sections:

 South Indian section

 Tandoor section
 Indian section
 Continental Section
 Chinese Section
 Gard manager

FAST MOVING DISHES

• South Indian- steamed rice, curd rice, sambhar and meduvada.

• North Indian – chicken and vegetable biryani, paneer butter masala, malai kofta, pulao,
rogan josh,

• Tandoor – malai tikka, murgh tikka, achari paneer tikka and assorted Indian breads.

• Halwai – sandesh (sugar free), samosa, rasgulla, Gulab jamun and rabdi.

• Chinese – spring rolls and noodles

• Continental – JW Burger, JW Sandwich, crumb fried fish with Mayonnaise and Shiraja
sauce, pastas.

The food produced in this kitchen is served to the patrons of The JW Kitchen as well as for in
room dining. It is a multi-cuisine kitchen that features

• Indian live station

• Continental live station

• Chinese live stations

• Cuisine specific buffet spread

• Salad counter

• Dessert and bread counter

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All mise-en-place is done in the work stations in the back area where as cooking is done in
view of the guests in live stations as well as in the back kitchen. All food is prepared and
stored according to HACCP standards at below 5o C or above 65o C. All food and produce
are stored covered within the walk-in cold storage and if required within the deep freezer.
Separate racks are allocated for different produce such as meat, poultry, seafood, vegetables
and fruits. Ready to eat foods are stored separately.

Continental Kitchen

This kitchen is the continental Section. This section provides food to the coffee shop for the
lunch buffet, Breakfast, Dinner buffet and also for the Banquet Function. A majority of the
orders come from banquets and coffee shop. The continental kitchen at the coffee shop
provides a la Carte orders. Some of the dishes at Continental Kitchen are:

South Indian Kitchen

The South Indian Kitchen mainly serves the breakfast orders. The items prepared for the
breakfast usually are idly, dosa, vada etc., Some of the dishes at South Indian Cuisine are;

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Indian Kitchen

The Indian Kitchen is the largest are a wise. It is divided into 2 Sections: - Vegetarian and
non-vegetarian. It also prepares food for banquet. Indian Kitchen specializes in the
preparation of various Indian Cuisines, especially Mughalai Cuisine.

Gard manger

The Gard manager main function is to handle guest orders which are easy to make and
require minimum time. The items supplied by the Pantry include Sandwiches, ice-creams,
fresh juices

Tandoor

• This section of the main kitchen prepares a variety of vegetarian and non-vegetarian
tandoori food items. Indian breads are also prepared here. this caters only for the Banquet
functions. As and when intimation is received for a banquet function, the mise-en-place is
done and food is prepared fresh at the time of the banquet. The various dishes and breads
prepared here are:

• Tandoori Bharwan Aloo

• Tandoori Achari Paneer

• Subzkiseekh

Food Production

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The department is responsible to deliver delectable dishes and please the palate of the guests.
Le Méridien KOCHI has extensive kitchens serving dishes ranging from different cuisines.
Listed below are the various kitchen found in the hotel.

EXECUTIVE CHEF

EXECUTIVE SOUS CHEF

JR. SOUS CHEF

CHEF DE PARTIECHEF

DEMI CHEF DE PARTIEDEMI

COMMI I

APPARANTES
TR
AIN
ES

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HIRERACHY OF THE FOOD AND BEVERAGE DEPARTMENT

Directer of food and beverage

Banquet Manager

Assistant restaurentManager

exicutive

associate

train
ees

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 EXPERIENCE AND LEARNINGS

I have worked in this Indian kitchen for 2 weeks. It used to serve the guest who used to come
to Hotel to try out Indian cuisines. Indian Kitchen was connected to Specialty restaurant
named ‘Latest Recipe’ and used to serve food to banquets I looked after the inventory and the
refilling of the ingredients to be required by the kitchen. I used to help in the pre-preparation
of food. I was supposed to look after the making of Indian gravies used for making variety of
dishes. Onion gravy, Cashew nut gravy, bhuna gravy etc. First few days I was given the work
of cutting and slicing onions, Tomato and other vegetables. After my first week I shifted to
the other department of the Indian Kitchen that is Tandoor. In this department I looked after
the roasting of roti and different meats and vegetables
From Continental Kitchen, this kitchen used to serve two restaurants that is Fresco and
Coffee Scape In this kitchen all the trainees where given the work of pre preparation and
preparing sauces for making continental dishes. Here in this department I was asked to work
with the chef who was in charge of giving the final touch to the dishes. 
From Chinese Kitchen, I had learned various cuts of vegetables, I was asked to cook food
with the chef and other commis. Various food dishes like Hunan chicken, Chicken chilly,
Man chow soup, Fried rice, Singapore rice, triple noodles etc were made by me as I was very
good with Chinese than the other two cuisines which where been served in the hotel.
From Garde manger, this department is responsible for making salads, margarine sculptures,
chocolate sculpture and cold sauces. Here I used to do the cutting for salads and also used to
help the chef with the sculpture designing and planning out the area for salads etc. Also used
to make cold sauces for salad like mayonnaise. This was one of the best departments I
enjoyed working in the kitchen.
I have learned;   Various cuts of vegetables.  Various kinds of vessels used in kitchen. 
The standard procedure followed by the staff to prepare food items.  Quality time check of
the dishes.  Different types of vegetables, fruits and their nutritive value.  Gravies used in
Indian Kitchen to make Indian dishes.  Right temperature at which the food should be
served.  Use of wine and other alcohol in food.  Salads cold and hot.  Sauces used for
making continental dishes.  Different types of cuts  Various styles of cooking

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 CONCLUSION

Internship is one of the requirements for the completion of BMS Hotel Management Degree
student to complete the study program under Kerala University. I had to learn and experience
in four department in a hotel; Front Office, Housekeeping, Food and Beverage Service, and
Food and Beverage Production

This internship was a useful experience. I have gained new knowledge, skills and met many
new people. I achieved several of my learning goals. The internship report represents my
learning and working experience, during my internship in Hotel le Meridian cochin. The aim
of my internship was to get a practical experience and exposure the difference between the
theoretical things and the practical implementation of them. The report includes an overall
glance of analysis of the hospitality industry and also the operational analysis of Hotel le
Meridian. This report is based on personal analysis of my abilities and also about what I have
learned about personal ethics. The report includes my personal analysis of my abilities and
also about what I have learnt so far about the professional ethics

I would like to conclude that I have been given a great opportunity to work in the sector from
a prestigious five-star deluxe Hotel le Meridian cochin. While learning and gaining a
professional experience, I enjoyed there and it was the time when I felt independent,
confident, responsible and realized my decision-making power.

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