ON THE JOB - TRAINING REPORT

Submitted by: -

MR. SANJAY SANTHOSH

Reg No:-17HS14

“Submitted in partial fulfillment of the requirement for the B. Sc

(Hospitality Science) of the Yenepoya (Deemed to be University)”

The Yenepoya Institute of Arts, Science, Commerce and

Management
Constituent college of Yenepoya (Deemed to be University)

Mr. Mervin Jaison Vas Dr. Parvadhavardhini Gopalakrishnan

Training Coordinator Principal
TRAINING CERTIFICATE

I
 ACKNOWLEDGEMENT

I would like to thank the Principal Dr. Parvadhavardhini

Gopalakrishnan & also the Training Coordinator Mr. Mervin
Jaison Vas for giving me an opportunity to undergo training in
Radisson Blu Hotel Pune Kharadi . I would like to acknowledge
my gratitude to the General Manager of The Radisson Blu Hotel
Pune - Mr. Sanjay Singh, Front office Manager - Mr. Amit Ahir,
Executive Housekeeping Mr. Virendra Thakuri, F& B Service
Manager- Mr. Vivek Joshi, Training Manager - Ms. Promila
Deswal for the help & assistance accorded to me during my On -
The-Job Training / Internship.

With Gratitude

Mr. Sanjay Santhosh

II
 LIST OF CONTENTS

CONTENTS PAGE
NO.

1
5-14
CHAPTER- 1
PROFILE OF THE HOTEL

2
CHAPTER- 2
PROFILE OF THE DEPARTMENT TRAINED 15-72
IN

CHAPTER-3
LAYOUT OF THE DEPARTMENT AND 73-94
EQUIPMENT
USED

4
CHAPTER- 4 95-116
OPERATION

5
117-121
CHAPTER- 5
SWOT ANALYSIS

6
122-124
CONCLUSION

III
 LIST OF FIGURES, FORMS, FORMATS, PICTURES

SL.NO PARTICULARS PAGE

NUMBER

1 Fig 1.1 View of Radisson Blu Hotel Kharadi 2

2 Fig 1.2 Location of Radisson Blu Hotel Kharadi 3

3 Fig 1.3 Image of General Manager 3

4 Fig 1.4 Location Map of Pune 4

5 Chart 2.1 Hierarchy of F & B Dept. 6

6 Chart 2.2 Hierarchy of HK Dept. 10

7 Chart 2.3 Hierarchy of F.O Dept. 15

10

11

IV
 LIST OF ABBREVIATIONS USED

SL.NO ABBREVIATION EXPANSION

1 FO Front Office

2 DM Duty Manager

3 RC Registratiuon Card

4 GM General Manager

5 FOM Front Office Manager

6 FIT Free Individual Traveller

7 F&B Food & Beverage

8 SOP Standard operating Procedure

9 CIP Commercial Important Person

10 VIP Very important Person

11 ASST Assistant

12 LCD Liquid Crystal Display

13 RO Room Only

14 BB Bed & Breakfast

15 HB Half Board

16 FB Full Board

17 SAI Soft All Inclusive

V
 CHAPTER-1
PROFILE OF THE HOTEL

1
RADISSON BLU HOTEL KHARADI
Radisson blu hotel is the 5 star hotels. Our award-winning Radisson Blu Hotel Pune
Kharadi sits just five kilometers from Lohegaon International Airport (PNQ) and one
kilometer from EON IT Park and the World Trade Center. This prime location is also
within a short drive of SEZ in Magarpatta and Phursungi, making it convenient for
corporate travelers desiring proximity to these sites. Guests who prefer to meet at the
hotel can reserve up to 1,400 square meters of event facilities that include grand halls
and professional boardrooms.

Leisure travelers can spend their days exploring Koregaon Park, Kalyani Nagar and
malls like Amanora, Seasons and Phoenix Market. When they are done touring and
shopping, patrons can refresh their minds and bodies in the spa or with a swim in the
rooftop pool. Four on-site restaurants serve everything from tacos to flavorful
kababs, while the Skye lounge boasts cool cocktails, outstanding liquors and live
Western music. Book a Business Class Room or one of our suites and enjoy
complimentary happy-hour cocktails at Skye.

Fig 1.1 View of Radisson Blu Hotel Kharadi

Make reservations online today, and let our staff show you why we promise 100%
Guest Satisfaction with each stay.

HOTEL INTRODUCTION
Situated a mere five kilometers from the Pune airport (PNQ) and just 10 kilometers
from the railway station, the Radisson Blu Hotel Pune makes it easy to travel into and
around the city. Our location in Kharadi is ideal for business travelers, as we are only

2
four kilometers from Magarpatta and one kilometer from EON IT Park and the World
Trade Center. Whether you forgot your shoes or an entire suit, nearby shopping malls
like Phoenix Market City ensure you are still well-dressed for meetings. Visiting
parents also appreciate our proximity to Savitribai Phule Pune University, and leisure
patrons love that must-see sights like Aga Khan Palace are a quick drive from the
Radisson Blu.

HOTEL LOCATION

Fig 1.2 Location of Radisson Blu Hotel Kharadi

GENERAL MANAGER - Mr. SANJAY SINGH

A dynamic professional with a proven track record of over 24 years of hotel
experience with continuous drive for
improvement.

Resourceful at developing procedures, service

standards, operational policies and operating
guidelines.

Committed to ensure highest level of guest

service at all times, resolving complaints &
issues efficiently.
Fig 1.3 Image of General Manager
Adroit at planning and implementing quality
parameters for service areas in line with the standard and international guidelines.

Adept at defining and implementing Standard Operating Procedures to enhance

customer satisfaction.Keen operator with clear understanding of Budgets, Cost
analysis, Financials, Business requirements and experience of operating each unit as
separate Profit centre.

3
Highly motivated team leader with strong communication and people skills.

Divergent outlook with creative approach to problem solving using analytical skills, &
the ability to deal effectively with all levels of an organization.

About PUNE:
Pune is the second largest city of Maharashtra state, India and is surrounded by the
Sahyadri Mountain range. It occupied an important place during the Maratha Empire
between 1674 and 1881. Hence, it homes numerous forts and wadas highlighting
typical Maratha architecture.[1] Forts are one of the main attractions including
Lohagad and Visapur Forts. It also has rich cultural and spiritual history with many
temples and ashrams spread across the city. In additional to local adventure and
history junkies, Pune also attracts many international tourist because of Osho
International Meditation Resort that is located in heart of Pune at Koregaon Park.

Fig 1.4 Location Map of Pune

Pune is a sprawling city in the western Indian state of Maharashtra. It was once the
base of the Peshwas (prime ministers) of the Maratha Empire, which lasted from
1674 to 1818. It's known for the grand Aga Khan Palace, built in 1892 and now a
memorial to Mahatma Gandhi, whose ashes are preserved in the garden. The 8th-
century Pataleshwar Cave Temple is dedicated to the Hindu god Shiva.

4
 CHAPTER-2
PROFILE OF THE DEPARTMENTS
TRAINED

5
FOOD AND BEVERAGE SERVICE

Hierarchy:-

Food & Beverage Manager

Restaurant / Banquet Manager

Asst. Restaurant/Banquet Manager

Senior captain

Captain
Senior steward

Steward

Trainee
Chart 2.1 Hierarchy of F & B Dept.
FOOD & BEVERAGE SERVICE (BANQUET)
INTRODUCTION

The Food & Beverage department is a major revenue producing department in any
hotel. There should be a good team work to bring out the success of the hotel and the
staff should work hand in hand to produce maximum output. In HOTEL the F & B
department has an edge over rooms division because of the major revenue earned
from banquet and coffee shop. The hotel and the catering Industry are widely known
as the Hospitality industry. The industry is usually defined, by its food, beverage and
accommodation. The food and beverage department is this second highest revenue-
generating department in the hotels today after rooms. The interaction that a service

6
personal has with a guest is on one to one basic and is at Avery personal and
professional level. This factor play savory vital role in building up the reputation of an
establishment. The food and beverage department does not only mean the service of
food and beverages, it has Avery wide scope in the industry. There are quite a few
Responsibilities that part of the management to see to the smooth functioning of an
outlet or restaurant. Some of this responsibility includes the economics of menu
planning, portion control, food wastage, customer and staff relations, Only when all
these are sort after that the management will be successful in running an profitable
and food and beverage establishment

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 services are as 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

7
· 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 in flux
·Managing and monitoring bar inventory from store to bar
· Tracking all types of drink sales
· Allocating cleaning and tendering tasks

CO - ORDINATING DEPARTMENTS

1. KITCHEN (Indian) - The menu of most of the Indian kitchen prepares. These
include all tandoor dishes, north & south Indian dishes. The South Indian kitchen
prepares all the dishes in the menu, including South Indian, appellants, crustaceans
and the famous degree coffee.

8
2. SERVICE BAR - All drink orders (liquors, soft drinks and wines) are made at the
service bar. The service bar also takes care of room service and lobby lounge.

3. KITCHEN STEWARDING - Kitchen stewarding take care of washing the cutlery and
crockery. Also, various EPNS items of weekly buffing are taken up by kitchen
stewarding

4. HOUSEKEEPING - The restaurant co-ordinates with the housekeeping department

of the procurement of various linen & uniforms of the staff. The department
maintains an inventory of the linen given to the restaurant as a control.

5. OTHER OUTLETS - There are times when a certain beverage is unavailable at the
outlet. At such times, an IDT made and items are procured from other outlets.

6. FOOD & BEVERAGE CONTROLS - The Controls Department takes care of the
minimum pilferage items (specially liquor)

WORK PERFORMED BY ME

- Picking Up The Dry Store Picking Up The Beverage Store

- Buffet set up

- Clearing the table and dusting it from time to time

- Cleaning up the coffee machine

- Covering all the items before closing the cloth

HOUSE KEEPING DEPARTMENT

INTRODUCTION
Housekeeping is the hotel of the backbone. The housekeeping department is
responsible for the upkeep and maintenance of the entire hotel. One of the first
impressions, guest forms when he walks into the hotel is a reflection on how the
housekeeping department - how clean, a pick - n - span and well maintained are the
surroundings. No guest room, public areas, laundry, linen, horticulture & flower
'arrangement to housekeeping equipments, which are no more becoming increasingly
high - tech. Considered a back-of-the-house operation, the perception of
housekeeping has undergone a sea change, and now, not just managers, but staff at all
levels, including housekeepers, are the ones who interact with the guests. Since they
receive the first hand, it simply helps the management to respond to the guest

9
requirements. The guest history is more accurate. Increasingly more responsibilities
are being deleted to the housekeepers who are groomed as Guest Service Agents.

HIERARCHY (HOUSEKEEPING DEPARTMENT)

Executive Housekeeper

Housekeeping Executive

Floor / Public Area Supervisor

Room / Public Area Attendant

Trainee

Chart 2.2 Hierarchy of HK Dept.

JOB DESCRIPTION

EXECUTIVE HOUSEKEEPER

1 Takes a Housekeeping HOD'S for Briefing.

2 Makes sure that the housekeeping service standards are maintained.

3 Attend the morning HOD meeting.

4 The Housekeeping TIOD'S for Prepares Duty Roasters. Sanctions leaves and offs.
Responsible for overall performance of staff, to maintain discipline

5 Attend guest complaints and requests. Supervises the operations and renders
support

10
6 Efficient workflow for inventory of Approves re - ordering.

HOUSEKEEPING EXECUTIVES / SUPERVISORS

1Gets the work done by the room attendants.

2 Check the total departure / vacant status of the rooms.

3 After the room is done clear mom and make it available for sale.

4 Make sure that the room is in standard condition.

5 Any maintenance work for checks is done.

6 Room / bathroom amenities for checks.

7 Arrange the room attendants for linen and toiletries.

ROOM ATTENDANTS

1 Place All Amenities and Linen in the Housekeeping Trolley.

2 Departure / crew / vacant rooms of the Check.

3 Start with the departure rooms.

4 The mom of cleaning is thorough.

5 Cleaning the bathroom thoroughly.

6 Placing the toiletries and room amenities properly.

7 Checking if any maintenance works to be done.

HOUSEKEEPERS REPORT

A Housekeeper has prepared a report known as the Occupational Report, which gives
the room of current status. All the occupied roon, mom, clear room, and rooms etc
are listed on this report. The report is prepared and sent to the reception thrice day.
These reports are then tallied with those of the reception and discrepancy report then
prepared | Basically the moms of the latest position to know. The report must have
the signatures of the supervisor who prepares and sends the report down to the front
office.

11
LINEN ROOM

It is one of the most important sections of Housekeeping. 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 the right count for the House man who
gathered & counted. The badly and damaged stained liner is kept aside. Warning is
the person responsible for issuing. The description of the soiled item, soiled count,
clean linen received, balances and other remarkable is the linen exchange slip
entered. Clean linen is the number of soiled linen against a given in exchange

ROOM OF CLEANING

• Leave the door wide open until the room in the work is completed.

• Turn on every light, if any bulb is burned our report immediately and switch off
lights.

• Immediately report any damage to the room, furniture and equipment. - Any
article left by a guest in a departure mom should be reported | immediately.

• Hang any article of clothing found on the bed, chauffeurs or furniture, neatly in the
closet.

- Printed material, magazines and other papers, which are not in the waste paper
basket, should be placed neatly on the dresser. Empty all the ash

- trays in the waste paper basket spread on a newspaper on the carpet and empty
your waist paper basket. Never put your hand inside the basket.

• Gather all the soiled linen and other waste from the bathroom strip to the bed,
shake the linen out though to make sure the bed is over.

Clothing or other articles are mixed with the linen.

• Show the bed linen, mattresses are wet, stained or tom report at once.

• Gather all the soiled linen in the bundle and take it to the hamper on your trolley.
Be noted the overload the hamper.

• Bring the clean linen and make the bed. Check and replace the guest supplies.

Clean the wardrobe shelves and rod. Keep 16 hangers in room.

Keep three laundry list with laundry bags top shelf.

12
Dust the inside doors, wardrobe floor and corners.

Open the dresser drawers and clean them.

Place the prescribed guest supplies in the appropriate drawers, the item and the
amount on your checklist.

• After-night service, keep the bed spread on the top shelf of the wardrobe in the
luggage rack and case shelf has no place.

FRONT OFFICE DEPARTMENT

INTRODUCTION
Font office deals in accommodating guest in the hotel and a very important
department. This is an essential because it deals with the allocation of the room,
which is a major income hotel. The way in which a receptionist deals with a guest has
a direct impact on the guest. Front office is one department, which deals with guest
directly. A receptionist, with his salesmanship can induce a guest to stay at the hotel
and this way it will increase the revenue of the hotel. The reception carries at the
person with the hotel of the perpetuation. They take down the check INST of guests
and groups. They hand over the keys to the guest too. The first thing is done by an
assistant is check whether the guest has a reservation or not. In case he is not shown
any reservation and the guest is in a walk then the guest can be straight away in case
he is suspected of any untoward thing. In case the guest has a booking then a
registration card is given to him to fill up the board. The require details. (The card is
attached to the page with every detail. An identification number is given to a guest
who has written down the registration card and then everything is ascertained. Front
office department is just a one-off department, working towards the satisfaction of a
guest. Sold Revenue 'Room is a major operating revenue generating department,
with 80-85% of hotel revenue & no need to invest frequently.

INTERDEPARTMENTAL CO - ORDINATION

1. HOUSEKEEPING:

Both front office and housekeeping are rooms with concerns. The Moms with Letting
The Fom & amp; room of preparation with the latter. For this is to be done efficiently
there should be information exchange between two department. The housekeeping
informs the front office about a day of occupation thrice. It also informs about room

13
change being done out of order rooms, re-decoration for moms taken. The front
office of which helps smooth out the delay without a mom of a sale.

2, Security:

Co - Operation Here is the property of fire prevention and safe keeping with the best
concealed.

3. Telephone:

Reception and information as a wake-up call for any request received after the
assistant is posted to the telephone operator's department with the front office
posting of any information about any STD, ISD, or personal calls made by the
customers. Office cashier can do the posting the guest general accounts.

4, Accounts:

There is a close co - operation between front office cashier and lobby staff. The
receptionist informs the cashier about the walk - in or scanty baggage and ask him to
take an imprint of the credit card in cash. Bell Caption Fells Cashier About Our So The
He Can Prepare The Bill For Presentation.

5. Sales:

Sales & Front Office department co-ordinate on management level in lease occupancy
days on lease occupancy days. Sales department sets are the companies that combo
rate and dine plan rates, which are sent to the reservations.

6, Other F & B outlet:

Front office sends information to different F & B outlet about the group arrival in
advance. So, that they can prepare themselves in advance

14
 HIERARCHY (FRONT OFFICE DEPARTMENT)

Front Office Manager

Asst Front Office Manager

Duty Manager

Cashier

Front Office Assistant

Trainee
Chart 2.3 Hierarchy of F.O Dept.

JOB DESCRIPTION FRONT OFFICE MANAGER:

1. He is responsible for this department,

2. He checks staff attendance, duty roster & sanction leaves.

3. He handles staff disputes.

4. He deals with guest complaints.

5. He sets, maintains the hotel standard & operating procedures.

6. VVIPS & VIPS are his specifications as treated.

7. Introduction of new systems viz. The instant reservation system needs his
consent. This aspect of the groom’s staff.

DUTY MANAGER

1. Present all his time in desk.

15
2, This manager is more concerned with the rapport than the guest with any actual
paper work as Font Office Manager

3. At night duty manager looks over the department.

SPECIFIC RESPONSIBILITIES

4. Arrival and departure on all meeting guests.

5. Ensure that room blocking is done on time and information disbursed to relevant
departments

6. STARGATE PROCEDURE IN VIP CHECK ON IMPLEMENTATION.

7. Large block / VIP movements for terms of transportation, baggage movement,

staff.

8. Group Coordinator with Ensure smooth goup checks.

9. All VIP guests for double checking car pickups.

10. Reduced guest complaints and logs downsizing require management attention
and follow-up when necessary. The would also include after midnight.

11. VIP escorting support.

CASHIER

There are 5 cashier who report to shift on duty manager.

There are 3 Shifts

Morning: 07. 00 - 16. 00hrs

Afternoon: 15. 00 - 00. 00hrs

Night: 22. 00 - 07. 00hrs

In each shift 1 cashier is on duty.

1. At the beginning of each shift the float is counted and the amount of handover
sheet to match. The foreign currency is checked for the exchange rate.

2, Any special handover, if any, is noted.

3. During the course of the shifts the check outs are taken.

16
4. Various outlets from The Guest folios are slotted into the correct slot in the pigeon
hole. At the end of the shift, the float is counted, rebate reports, cash report, paid out
reports, foreign currency journal is printed.

5. The credit card transaction on E, D. C. are tallied with computer records

6. Handover is the next shift given.

7. The Renaissance Mumbai Hotel & Conventional Center at The Float Maintenance.
Cashier = Rs4, 25, 000.

8. Any excess is given to the account department and if it is less than the money is
taken from the accounts.

CHECK - IN PROCEDURE

1. Ask the guest for the last name or the confirmation number after greeting the
guest.

2. Confirm him with the number nights he has reserved.

3. Ask for guest preference about smoking non - smoking room.

4. Mom availability for check.

5. Take down the information required in the registration card e. g. Payment

details, passport details etc.

6. Print the registration card.

7. Departure of the confirming date after the registration card, room

8. Case of Cash Payment in Confirm Mode & Take An Advance Payment pre -
authorization in - case of credit cards.

9. Check - in the guest. Give the mom keys & escort to the room. Wish him pleasant
stay.

CHECK - OUT PROCEDURES

1. Greet the guest and ask for the room number and verify his name.

2. The guest with the minibar consumption for check.

3, The Guest Departure about the Triton Console on the Minibar Department.

17
 4. Read the comments on the guest profile. Print the guest folio.

5, Presentation to the guest for verification and obtaining his signature, on the folio.

6. Ask for mode of payment and direct payment of cash.

18
 CHAPTER-3
LAYOUT OF THE DEPARTMENT
AND
EQUIPMENT USED

19
1. FREEZER

All commercial kitchens require some type of refrigeration unit. Refrigerating food
items prevents them from perishing quickly, preserves freshness, and provides cold
food storage space. Industrial grade refrigeration units are designed to meet the
unique needs of the food industry, so they are a key buyer for any food handling
operation. There are many types of coolers and freezers available, but your
purchasing decisions will most likely involve two types: reach - in or walk - in units.
Before making a decision, consider the size of your operation. Although they have
large cold storage space and can be custom built to fit any kitchen, small restaurant
may not require a walk-in cooler. Interior space is an issue if there are even outdoor
refrigeration and freezing options available. Regardless of the type you choose, your
cooling unit will be essential to your business. Seek professional help for installation
and make sure you know how to properly repair your unit as much as possible.

2. FOOD PREPARATION COUNTERS

Prep tables, counters, and cutting surfaces are essential for any commercial kitchen
and come in various sizes. Choose preparation surfaces made of stainless steel.
Stainless steel is corrosion against sturdy, resists attack food and meat juices, and can
stand in harsh cleaning products used in commercial kitchens. As for cutting
surfaces, choose either plastic or wooden cutting boards. Plastic boards are easy to
sanitize but can develop deep grooves that can hide bacteria. Wooden boards are
more plastic tougher than plastic ones and don’t develop grooves as easily.

3. SLICERS

Slicers are often tasted with cutting meat, cheese, or other foods with speed and
precision. If you need to buy a slicer, consider how often you need to use it. If your
slicing is low volume or infrequent, a manual food slicer is a better, less expensive
option. However, for specific proportions of larger than food or foods that need to be
cut, choose an electric slicer instead. Electric slicers are automatic, which can save
you time and labor. Moreover, most electric slicers allow you to turn off the
automatic function and operate the machine manually.

4. MIXERS

If your operation is baking or making bread, a commercial mixer is a mandatory

purchase. Just like slicers, it 's important to choose a mixer based on the volume of
food you'll need and how often the mixer will be in use. If you need a mix of dense
ingredients for dough's like bagels or pizza, buy a spiral mixer. Spiral mixers are
named after a spiral - shaped agitator (the mixing appendage). They mix fast speeds
and are capable of handling fifty to six hundred pounds of dough. For all other types
of mixing, choose a planetary mixer. Planetary mixers offer - versatility to your

20
kitchen. Named after the way the mixing bowl rotates around the agitator, planetary
mixers have lower mixing speeds than their spiral counterparts, but allow you to
make different things like whipped cream and mashed potatoes. These mixers come
in two countertop and floor types, which can handle up to twenty and two hundred
quarts, respectively.

5. Food Processors

Predominantly, there are four types of food processors:

batch bowl

continuous feed

buffalo chopper

combination

Batch bowl processors collect food as it is processed. These processors hold between
one and six quarts but can also come in larger sizes. Most bowls are made of plastic,
but stainless steel options are available for those who want more strength and
durability. Continuous feed food processors allow you to continue adding food to the
processing unit. As it operates, the processor dispenses food into a separate
container. Continuous feed processors can minimize preparation time when
processing large quantities of food, making them an advantageous option for many
kitchens. Buffalo choppers are heavy-duty, all-metal food processors capable of
chopping everything from small vegetables to tough meats. Although more than
other food processing types, these units are sturdy and multifunctional. Finally,
combination processors combine the properties of batch bowls and - continuous feed
units. You can add an attachment that collects chopped food in a side container or
use the bowl instead.

6. Ranges

If your commercial operation prepares food over an open flame, you 'll need a
kitchen range. The range is the powerhouse of the kitchen, so it 's important to
choose one that meets both your cooking and aesthetic needs. Like residential
ranges, commercial units can be either gas or electric. If you'd prefer a visual,
responsive cooking experience, buy a gas range. Gas ranges make it easier to judge
heat and change from high to low settings than their electric counterparts.
Alternatively, electric ranges have smooth, elegant, easy - to - clean designs and come
in one of three sub categories. Standard electric ranges use coils to heat food, and you
can cook on a flat surface smooth - top electric ranges. Electric induction ranges
employ magnetic coils beneath a ceramic glass top to generate heat. The stovetops of

21
induction ranges stay cooler than standard or smooth - top variations, but require
special magnetic cookware to work.

7. OVENS

Most, if not all, ranges come outfitted with an oven. If your operation centers baked
goods, it may be in your best interest to buy a range with a convection oven setting.
Unlike regular ovens, a convection oven has a fan and exhaust system that blows hot
air around. They are an excellent appliance for roasting, toasting, making pies and
cookies, or dehydrating. However, for foods that are made from a batter like
custards, cakes, and bread, use a regular oven. Depending on the nature of your
practice, you may want to acquire specialty restaurant equipment such as a deep
fryer, flat grill, or broiling for industrial salamander. Regardless of its focus, any
operation that uses heat to prepare food is required to have adequate ventilation
equipment installed. Range hoods, which sit on top of stoves and broilers, use fans to
suck grease, moisture, and heat through filters and out of the kitchen. Range hoods
are for imperatives cooking operations and can be custom built to any location.

8. Sinks

Sinks are vital for any kitchen because they provide running water as well as washing
space for food and dishes. Local health authorities require commercial trips to install
a triple - sink wash station and a commercial dishwashing unit.

9. Shelving

Appropriate shelving can provide an ideal solution for storing various appliances in
your kitchen as well as perishable and nonperishable foods. Moreover, having an
organized storage system will help streamline your kitchen operation. Shelves and
racks come in a variety of sizes and materials to satisfy your aesthetic preferences
and storage needs

KITCHEN EQUIPMENT

1-kitchen stove

22
2- oven

3-griddle

4- cookware & bakewere

5-spoon

6-kettle

23
7-mixer

8-food steamer

9-deep fryer

10-juicier

11-kitchen knife

24
FOOD AND BEVERAGE SERVICE EQUIPMENTS

25
26
27
28
29
CHAPTER-4
OPERATIONS

30
CULINARY

Kitchen Setup:

1. Burners.

2. Salamanders.

3. Hot Plate.

4. Two Deep Fat Fryers.

5. Grill.

6. Garnish Tray.

7. Electronic weighing machine.

List of ingredients and mise - en - place don in each section of kitchen

CONTINENTAL SECTION:

The continental section is the main kitchen of one of the subsections. Here are all the
continental dishes prepared. The food prepared here are less spicy. An Assortment
of Grilled, Roasted and Gratinated Dishes are made here. The food prepared here are
rich in sauces.

MISE - EN - PLACE IN CONTINENTAL SECTION

1, Preparation of sauces such as white sauce, brown sauce, tomato sauce etc.

2, cutting the vegetables, chopping onion, ginger, and garlic.

3, Soup of Preparation.

4. Keeping the tray ready with salt, white pepper, baby corn, canned mushroom, and
chopped onion, chopped ginger, chopped garlic, and chopped tomato.

5. Different roux of preparation.

PANTRY SECTION -

Pantry is the main kitchen of the sub-section. 24hours for it operates. All types of
snacks and hot drinks are prepared here.

MSE - EN - PLACE IN PANTRY

1. Boiling milk
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2. Preparing coffee decoction

3. Cutting the bread into thin slices

4. Cutting the French bread for Basket

5 . Cutting the brown bread in triangle for bread basket

7. Preparing fried cashew nuts

8. Preparing cutlet mixture

9. Boiling chicken

10. Preparing French fries

11. Preparing Waters

12. Preparing mayonnaise sauce

13. Buffet for preparing salad

FRONT OFFICE

Main functions of the front office department are:

During the guest cycle:

- Pre-arrival, arrival, ongoing responsibilities, departure, and after-departure

activities.

Guest services:

- Reservations, registration, occupancy services, check out and history.

#Maintain accurate room status information

# Process future room reservation, when there is no reservation department or when

the reservation department is closed.

#Coordinate guest services.

# Provide information about the hotel, the immediate community, and any attractions
or events of interest to guests.

Guest accounting:

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# Establishment of credit, charge posting, night audit and settlement.

# Maintain guest accounts and monitor credit limits.

#Produce guest account statements and complete proper financial settlement.

INTERACTION BETWEEN GUEST AND THE HOTEL

The example of the interaction between the guest and the hotel at different stages of
his stay:

#Pre arrival.

# Reservation Office: room for reservation and assigning self for reservation.

#Arrival Reception: For Registration, Room Assignment and Issuing Keys.

#Bell Desk for Baggage handling and escorting to guest room .

# During stay

Front Desk Cashier : For currency exchange , safe deposits of valuable articles and
Maintaining guest accounts . Telephone : - For Telephone calls .

Bell Desk : - For transportation and news papers .

Concierge : - For guest mail and other information .

Business Centre : - For various facilities like ' Board Room , E - mail , and Fax etc .

#check out

Front office Cashier : For Bill settlement and checkout .

Bell Desk : Baggage handling and transportation .

#Front office organization

The front office department of a hotel - comprises of various sections . The following
are the sections of the front office department.

#Reservation section

is responsible for booking of rooms in advance . its responsible for the receiving of
the room requests , reservation analyzing and documentation of the depends upon
the size of the hotel . this section is mostly found in the mid sized and large sized hotel
.

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#Front desk section

is responsible for receiving the guest , registering of the guest , assigning of room and
room keys . They are also a source of information for government offices .

#Bell desk is a great option for luggage handling guests. Its a group of uniformed staff
for guest services. This section is for large hotels only.

F&B SERVICE (BANQUET 'S),

 Over 8, 000 sqft of flexible indoor and outdoor function space

 Outdoor meeting space, that allows you to bring your events into the scenic |
The Arabian Sea of
 Professional convention service team.
 State - Of - The - Art Technology, With Experts On Location
 Complete Business Center
 Creative Catering Of Your Event
 Seasonal Entertainment.
 Imaginative programs for team building, families and spouses, can be arranged
with
 250 spacious guestrooms, high-speed internet access, amazing views and
deluxe amenities. A selection of eclectic restaurants and bars
 Recreational activities including the award-winning Sereno Spa and a -
meandering swimming pool Professional events team included in the planning
and design of the facilities and the staffing of the operation. operational methods
that will be used.

These include:

 Receiving and storage methods

 Production system and methods
 Service system and method
 Dining arrangement’s
 Clearing methods
 Control methods.
 Dish washing methods

The Restaurant is open from 7:00 am to 11:00 pm. The Bar is open from 11:00
am to 11:00 pm. It provides multi-cuisinebreakfastbuffet, outdoor or
indoordinator buffet with entertainment restaurant manager and is
responsible for restaurant sales. Under the staffs they are responsible for
carrying out the function and allot the work to each person. Trainees are the
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function of the mice - en - place and setup. At the beginning of the day, shift
the service attendants should be briefed about any special function occurring
in the property. The amount of forecasted business, any unavailable menu
item, special day of the day, a list of VIPs and a group of people staying in the
hotel and any other information that will enable them to provide a food
service. The restaurant manager will do this.

SERVICES OFFERED

 Reservations will be graciously accepted and conversation closed with a

polite thanks and anticipatory remark.
 Reservations will be immediately confirmed, along with special requests of
confirmation; reservations details are accurate.
 All guests will receive a warm welcome within 15 seconds and be greeted
as "Good (Time of the Day) (Guest Name)". The server will offer support
within 10 seconds of being seated.

FORMS AND FORMATS

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 CHAPTER -5
SWOT ANALYSIS

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Strengths

 Staff
 Financial resources
 Market position
 Customer base
 Sales channels
 Products services
 Profitable
 Growth

Weakness

 Staff
 Profit margins low
 Financial resources
 Lack of new products services
 Sales channels

Opportunity

 New complimentary market

 Funding
 Sales
 Service
 Products
 Emergent
 Market poised for growth
 Competition weakness

Threats

 Economy
 Lose of key staff
 Lack of financial resources
 Cash flow
 New technology
 Increased competition
 New government regulations
 Falling sales
 Decreasing profits

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CHAPTER-6
CONCLUSION

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The on-the-job training project is an attempt to familiarize yourself with the
operational aspect of Radisson Blu Hotel ,Kharadi. This project traces the four main
departments of the hotel, namely Front Office, Food and Beverage, Housekeeping and
Kitchen. The front office ambient is created and maintained in such a way that it
gives immense pleasure and surprises to the eye of the guests. The type of guest is
classified into pre - defined categories to meet their expectation easily. Latest
gadgets and software are used in the day to day operations of the Food and Beverage
Department to meet the global traveler expectations. The chefs are trained and
experienced dish out items of the highest quality and authenticity. The range of food
and drinks it takes to take care of specific demands from high-end customers who
never compromise on quality

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BIBLIOGRAPHY:
https://www.radissonhotels.com/en-us/hotels/radisson-blu-kharadi-
pune?cid=a:se+b:gmb+c:apac+i:local+e:rdb+d:ind+h:INDPUKH

https://en.wikipedia.org/wiki/Radisson_Blu

https://en.wikipedia.org/wiki/Pune

https://study.com/articles/Hotel_Operations_Manager_Job_Description_and_Requirements.html
#:~:text=Operations%20include%20human%20resources%2C%20housekeeping,keeping%20the%
20hotel%20running%20smoothly.

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