"We care for

people so that they

can be at their best
"
Prince Prashad

I.T. REPORT Enrollment No.: 2041109091

phone no -8876264474
HYATT REGENCY DELHI
email id-
princeprashad201@gmail.com
Semester- 4 th sem
 Acknowledg

ment

I would like to express my special thanks of

gratitude to our training coordinator srijini
mam and our training manager Mr. Jayant
Tripathi for providing us with this great
opportunity to experience the hotel industry
firsthand and learn about the working of a 5
star hotel and also for listening , guiding and
motivating us throughout the duration of our
industrial training , I would also like to thank
all the associates of Hyatt regency Delhi who
worked with me and taught me in whatever
capacity they could in their busy schedules ,
I’d also like to thank my fellow interns who
helped me complete my industrial training
with a lot of fun .

PAGE 1
Index
1. Hyatt –

● The Brand

● History

● Timeline

2. Hyatt regency
Delhi
● About

● Location

● History

● Service

● Room inventory

● Outlets

● Other features

● Banquet
● Layouts

● Guest room

amenities

3.Work Experience
PAG

4.Conclusion
Hyatt
The Brand

History

PAGE 3
Hyatt was founded by Jay Pritzker in
1957 when he purchased the Hyatt
House motel adjacent to the Los The Brand purpose and promise
Angeles International Airport. Over Purpose:
the
following decade, Jay Pritzker and “We care for peopl
his brother, Donald Pritzker, working Promise:
together with other Pritzker family
business interests, grew the company
“To ensure genuin
into a North American management
and hotel ownership company, which
became a public company in 1962. In
1968, Hyatt International was formed
and subsequently became a separate
public company. Hyatt Corporation
and Hyatt International Corporation
were taken private by the Pritzker
family business interests in 1979 and
1982, respectively. On December 31,
2004, substantially all of the
hospitality assets owned by Pritzker
family business interests, including
Hyatt Corporation and Hyatt
International Corporation, were
consolidated under a single entity,
now Hyatt Hotels Corporation.
PAGE
Timeline

PAGE 5
PAGE 6
PAGE 7
Timeless portfolio
Boundless portfolio
Park Hyatt – top-tier luxury brand, offering residential-style luxury
Miraval • wellness
– luxury
Independent Andaz – art-and-design-focused luxury lifestyle hotels
resorts
collections
Grand Hyatt •– large luxury hotels and
Alila Hotels withResorts
fine dining and expansive
– luxury meeting
boutique hotels facilities
built around sustainable
Hyatt Regency – Hyatt's signature,
practices upper-upscale brand
1. Thehotels
Hyatt – Hyatt's brand of modern Unbound Collection by Hyatt – a collection of
PAGE 8
• Thompson
Hyatt Ziva – all-inclusive family
Hotels – luxury boutique hotels
independent,
resorts upper-upscale and luxury hotels
Hyatt Zilara –• all-inclusive
Hyatt2.adults-only
Centric – upscale
resorts
Destination lifestyle
by Hyatt propertiesDestination Hotels, luxury
– formerly
Hyatt Place – mid-tier brand offering large rooms
independent properties
Hyatt House – extended-stay properties
Hyatt Residence Club – timeshare and vacation rental resorts
UrCove by Hyatt – Hyatt's new brand targeted to Chinese travelers
 Hyatt Regency Delhi
Address
Bhikaji Cama Place, Ring Road,
New Delhi, IndiaX

Opening

1983

Owner

Asian Hotels
North Limited

Management

Hyatt Hotels CorporationX

Number of rooms

The Hyatt Regency New Delhi is a 494

flagship luxury 5-star property , Number of suites

built in 1983. Located in Delhi's

51
central business district , easy
proximity to Indira Gandhi
International Delhi airport,
ministries, embassies, corporate
houses and shopping malls. The
hotel is ideally connected to Noida
and Gurgaon. The location of the
hotel makesit the most convenient
for business & leisure travelers.

PAGE
The Diplomatic Enclave – 5 km / 10 mins

Indira Gandhi International Airport – 13 km / 25 mins

• Domestic Airport – 9.1 km / 22 mins

• New Delhi Railway Station / Hazratt Nizamuddin Railway Station

–
7.8 km / 20 mins
• Connaught Place Market – 10.8 km / 20 mins
PAGE 10
 History

Asian Hotels (North) Ltd was incorporated in 1980

and was promoted by R S Saraf, R K Jatia, Chaman
Lal Gupta, three non-resident Indians together with
Sushil Gupta and Shiv Jatia, their Indian Associates.
The company set up their first-grade room facilities
for guests during the Asian Games in 1982. The hotel
started full- fledged commercial operation in the year
1983.
The first of Hyatt Regency Delhi was established in
the early 1980s when Radhe Shyam introduced the
Hyatt brand to India with the construction of Hyatt
Regency Delhi, in the run- up to the Asian Games
(1982). The Asian Games were held in New Delhi in
1982 for which there was a large construction of fly
overs, stadiums and hotels. The Hyatt Regency Delhi
hotel was built during this time, on a site of two
hectares at the northwestern corner of a commercial
development.

PAGE 11
 Hotel Services

LOBBY MANAGER

On duty 24 hours a day, the Lobby Manager is pleased to assist you with
any inquiries.

BEAUTY SALON

Our beauty salon is situated at the lobby level. The salon offers a
full range of personal care services for both men and women. Entry
only through prior appointment.

CONCIERGE

The hotel offers a dedicated fleet of cars and 24-hours taxi

service. BUSINESS CENTRE

The hotel's business center facility is located on the Regency Club level,
which is on the 6th floor.

REGENCY CLUB LOUNGE

Enjoy additional privileges and facilities including complimentary

continental breakfast, all day tea, coffee and light snacks at the
Regency Club Lounge.

SAFE

Each room features anin room electronic safe. Instructions for its
use are available on the safe itself.

PAGE 12
SECURITY

Hyatt Regency Delhi is equipped with the latest security and fire safety
measures.

EMERGENCY

Should an emergency arise in the hotel, an announcement will be

made in English and selected local languages through the Public
Address System.

LAUNDRY

Laundry and dry-cleaning service is available at an additional cost.

PRESS READER

When you stay with us, enjoy complimentary access to thousands of

e- newspapers and e-magazines.

VISITOR POLICY

Visitors of all in-house guests need to be verified by the guest

themselves. No visitors are permitted, post 11 pm in the guestroom.

HOTEL UPGRADES

The hotel's renovation activity is a continuous process; guests may

experience noise disturbance in certain areas. We sincerely apologize for
any inconvenience caused.

ACCESSIBILITY

PAGE 13
The hotel offers specially designed rooms for our differently abled
guests. The special facilities include: roll-in shower and grab rails in the
guest rooms; wheelchair accessible in specific areas only.

LUGGAGE STORAGE

The hotel offers guest luggage storage facility following a routine

verification of the luggage. Each piece of luggage will be tagged with the
details of the collection date. The luggage piece(s) will be handed over
to the guest on receipt of part of the luggage tag.

The hotel does not assume any liability for the loss, damage or theft of
any article while in storage. The storage facility is available for thirty
days.

SURVEILLANCE

The hotel's public areas (including guestroom corridors) are under

24- hour surveillance for your safety.

SMOKING ROOM

Due to government regulations, smoking is not allowed in public areas

of the hotel. A designated smoking room has been created for the
convenience of the guests.

PAGE 14
 Room Inventory

1. KING BEDROOM
27-square-metre contemporary room with a plush king bed

32-inch or larger TV

Individual air conditioning control 24 – hour room service

Spacious bathroom with bathtub and shower Health faucet

Hairdryer

Enhanced work desk lighting Robes

Tea and coffee-making facilities Minibar

In-room electronic safe

Crib / roll away bed on demand Complimentary internet access

Iron/ironing board on request

Pool facing available with Club Access

2.TWIN BEDROOM
27-square-metre room with plush twin beds, modern
décor,.

32-inch or larger TV

Individual air conditioning control 24 – hour room service

Spacious bathroom with bathtub and shower

Hairdryer Health faucet

PAGE 15
Enhanced work desk lighting Robes

Tea and coffee-making facilities

Minibar In-room electronic safe
Newspaper on request

Crib / roll away bed on demand

Complimentary internet
access Iron/ ironing board on request
3.REGENCY SUITE KING
50-square-metre suite offering spacious living area, king-size bed
and two-way airport transfers and option of garden or pool view.

Spacious bathroom with bathtub and shower Hygiene Faucet

Hairdryer

Enhanced work desk lighting Robes

Tea and coffee-making facilities Minibar

Iron/ironing board

In-room electronic safe Morning newspaper

Crib / roll away bed on demand Complimentary internet access

Access to Regency Club Lounge serving breakfast and evening

cocktails. Regency Club boardroom can be reserved on
complimentary basis for one private meeting for 1 hour with a
maximum of eight guests

Two-way airport transfers

4. REGENCY SUITE TERRACE

1-square-metre suite features a king bed, separate living
area, walk-in wardrobe, and a private terrace with a city or
pool view. This is a premium suite.

24 – Hour room service

Spacious bathroom with bathtub and shower

Hygiene Faucet Hairdryer

Enhanced work desk lighting Robes

Tea and coffee-making facilities Minibar

Iron/ironing board

In-room electronic safe Morning newspaper

Crib / roll away bed on demand Complimentary internet

access
PAGE
Access to Regency Club Lounge serving breakfast and
evening cocktails. Regency Club boardroom can be reserved
on complimentary basis for one private meeting for 1 hour
with a maximum of eight guests

Two-way airport transfers

 5.REGENCY EXECUTIVE SUITE
A sophisticated 53 square metre suite with a king bed,
separate living area, walk-in wardrobe and deluxe bathroom. The suite feature

24 – hour room service

z
Spacious bathroom with bathtub and shower Hygiene Faucet Hairdryer
Enhanced work desk lighting Robes

Tea and coffee-making facilities Minibar

Iron/ironing board

In-room electronic safe Morning newspaper

Crib / roll away bed on demand Complimentary internet

access

Access to Regency Club Lounge serving breakfast and evening cocktails.Regen

Two-way airport transfers

6.PREMIERE SUITE
A spacious 77-square-metre suite offering living area, kitchenette, king bedroom, dedicated work area, granite bathroom with tub and rain shower. Th

Spacious bathroom with bathtub and shower Hygiene Faucet Hairdryer

Enhanced work desk lighting Robes

Tea and coffee-making facilities Minibar Iron/ironing board

In-room electronic safe Morning newspaper

Crib / roll away bed on demand Complimentary internet

access

Access to Regency Club Lounge serving breakfast and evening cocktails.Regency Club boardroom can be reserved on complimentary basis for one priv

PAGE 17
7. Diplomat Suite
A spacious 122-square-metre one- bedroom suite on the
Regency Club floor, well-appointed in luxury western style.

The suite features designer furniture, spacious living room,

dining room for six, walk-in closet, plush king-size bed,
working space, marble bathroom with rain shower, bathtub
and powder room.

24 – hour room service Hygiene Faucet Hairdryer

Enhanced work desk lighting Robes

Tea and coffee-making facilities Minibar

Iron/ironing board

In-room electronic safe

Crib / roll away bed on demand Complimentary internet

access

Access to Regency Club Lounge serving breakfast and

evening cocktails.Regency Club boardroom can be reserved
on complimentary basis for one private meeting for 1 hour
with a maximum of eight guests

Two-way airport transfers

1 Bedroom Residence
54-square-metre carpet area space, with one king bed, a
marble bathroom, a kitchen with cookware and glassware,
and a private entrance. Access Club Olympus Fitness
Centre & Spa, the pool, the steam room, and the sauna.

LED TV

Refrigerator Microwave Oven

Dishwasher Iron and ironing board

Daily housekeeping day service Concierge services

PAGE
Two complimentary bottles of water placed on

arrival Daily morning newspaper

Laundry services at additional cost

 2BEDROOM RESIDENCE
This 109-square-metre carpet area space has one king
bedroom and one bedroom with two twin beds; living and
dining areas; in-unit laundry; and a kitchen. Access Club
Olympus Fitness Centre & Spa, the pool, the steam room, and
the sauna.

LED TV

Refrigerator Microwave Oven Dishwasher

Iron and ironing board

Daily housekeeping day service Concierge services

Two complimentary bottles of water placed on arrival

Daily morning newspaper

Laundry services at additional cost

3BEDROOM RESIDENCE
This 163-square-metre carpet area space has two king
bedrooms, a bedroom with one twin bed, living and dining
areas, in-unit laundry, and a kitchen. Access Club Olympus
Fitness Centre & Spa, plus a pool, steam room, and sauna

LED TV

Refrigerator Microwave Oven Dishwasher

Iron and ironing board

Daily housekeeping day service Concierge services

Two complimentary bottles of water placed on arrival

Daily morning newspaper

Laundry services at additional cost

PAGE 19
F&B Outlets

THE CHINA KITCHEN

Most awarded Chinese restaurant, known
for its authenticity.
Hours
Lunch 12:00 noon to 3:00 pm

Dinner 7:00 pm to 11:30 pm

Sunday Brunch 12:00 noon to 3:30 pm

LA PIAZZA
With a legacy of 25 years, one of the first
Italian cuisine restaurant.
Hours
Lunch 12:00 noon to 3:00 pm

Dinner 7:00 pm to 11:30 pm

Sunday Brunch 12:00 noon to 3:30 pm

PAGE 20
 TK'S ORIENTAL GRILL

With Teppanyaki Grills, it offers

Oriental cuisine including Indonesian,
Japanese and Thai Specialties.
Hours
Lunch 12:00 noon to 3:00 pm

Dinner 7:00 pm to 11:30 pm

Sunday Brunch 12:00 noon to 3:30 pm

SYRAH
Syrah seeks to present a spectrum of
food inspired by Levant region in Eastern
Mediterranean.
Hours
Lunch 12:00 noon to 2.30 pm

Dinner 7:00 pm to 11:30 pm

Sunday Brunch 12:00 noon to 3:30 pm

Late nightsFridays and Saturdays 11.30 pm to 3:00 am

PAGE 21
 CAFÉ

All day dining multi-cuisine restaurant.

Hours
Breakfast (Weekdays) 6.30 am to 10.30 am

Breakfast (Weekends) 6.30 am to 11:00 am

Lunch 12:00 noon to 3:00 pm

Dinner 7:00 pm to 11:00 pm

SIDEWALK
European style bakery and
confectionary store
Hours
8:30 am to 10:00 pm

POLO LOUNGE
An ideal lounge bar perfect for an
evening unwind.
Hours

PAGE
 Other Features
11:00 am to 12:00

CLUB OLYMPUS SPA AND

FITNESS CENTER
Dedicated to wellness enthusiasts in search of
innovative ways to restore balance in their lives,
experience our state-of-the-art Club Olympus
fitness center equipped with cardio and strength-
training equipment. Our Club Olympus fitness
center is available 24 hours on all days of the
week. Our fitness center also includes a yoga
studio, yoga-on-call, whirlpool, sauna and locker
rooms. A range of classes and personal training
sessions are available in the fitness center.

OUTDOOR SWIMMING POOL

Enjoy your time by the 18 meter long swimming pool reflecting azure blue water and spectacular sunsets along with an exc

Attached is a baby pool for kids and families to keep their little ones engaged. The Pool Bar offers the signature cocktails al

PAGE 23
 REGENCY CLUB

The Regency Club Lounge is an exclusive privilege

of guests in Club Rooms and Suites. Guests can
enjoy The afternoon tea and coffee as well as
evening cocktails together with sumptuous snacks
and fresh pastries. During Cocktail hours
complimentary drinks are served.

Regency club members have a separate check in

desk on the 6th floor and rooms are allocated on
the 6th and 7th floor.

THE COUNCIL
The Council is a a board room and meeting area
with its own FnB area ideal for hosting important
business meetings and celebrating new corporate
goals.

PAGE
Banquet

Hyatt Regency Delhi is well known for its event service

throughout Delhi and has served host to various prestigious
events ranging from diplomat meets to hosting swearing in
ceremony of judges in Supreme Court, facilitation of Olympic
medal winners, app launch etc. as well as social gatherings
like birthday parties, marriage ceremonies led by banquet
manager Mr Jagat Bisht and events kitchen led by chef Anil
Khurana
PAGE 25
The Oval

This banquet hall in shaped in an oval and has

show kitchen and
buffet area. This
facility is 1,479 sq.
m (15,925 sq. ft.)
and can
accommodate up to
one thousand
guests. The
partitions and the
hallway that
combine the two
spaces - the oval room at the mansionand the ball room,
helps organize events - thatvary in scale and size - to
take place together

Regency Ball Room

Our magnificent ballroom features column-free
visibility from all angles and includes a pre- function
area. Divisible into three sections for added flexibility,
this is the perfect venue for up
PAGE 26
to 600 people sitting theatre-style or 250 people in
banquet-style seating with a total space of 6,187 sq ft..
The Regency Ballroom canbe easily accessed via its
own entrance situatedat the banqueting level or via
the staircase fromthe lobby level.

The Living Room

PAGE 27
Perfect for your pre and post functions, Living Rooms
are an inspiring set of personalized private spaces,
showcasing Hyatt Regency Delhi’s ongoing dedication
to creating innovative event venues. its a collection of
7 interconnected rooms thatact as a space for events
like birthdays and weddings to board meetings and
corporate events

PAGE 28
Lobby layout and Floor plan

PAGE 29
PAGE 30
Guest Amenities

1 Room
 Tent cards

 2 water bottles

 Kettle

 Notepads and stationary

 Tea- 2 Darjeeling , 2 English breakfast , 2 green

tea , 2 jasmine tea
 Coffee and creamer

 Sugar , Brown sugar , stevia

 Mugs , glass and tsp

 Slipper

 Shoe mint and shiner

 Shoe bag
PAGE 31
PAGE 32
2 Bathroom

 Glasses
 Shaving kit
 Dental kit
 Sewing kit
 Ear buds
 Soap
 Bath robe
 Hand towel
 Face towel
 Bath towel
 Bag consisting shampoo lotion soap conditioner
and body wash sanitizer wipes and sanitizer
 mouthwash
PAGE 33
Club At Hyatt

PAGE 34
PAGE 35
PAGE 36
 HOTEL SAFETY

SAFETY AND CLEANLINESS COMMITMENT

At Hyatt Regency Delhi, we remain committed to providing a safe

and clean environment and upholding the highest standards of
cleanliness at our hotel.
We have implemented the following measures:
Enhanced personal hygiene and protection protocols for colleagues
throughout the hotel.
Regular wellbeing checks and temperature checks for all colleagues.
Increased frequency of cleaning with hospital-grade disinfectants on
all high-touch surfaces, guestrooms and shared spaces.
Social distancing guidance in public areas.
Introducing contactless service throughout the hotel. Prominently
placed hand sanitizer stations throughout thehotel's public areas.
Protective masks and other personal protective equipment for
colleagues.
Utilizing contactless technology for menus and collateral.
Guest cars are thoroughly disinfected and sanitized after every use.
Dedicated What Sapp number for guest communication.
A Press reader subscription with digital newspapers and magazines is
offered to guests.
QR code digital menus across all outlets to view the menus on smart
phones & tablets.
Revised restaurants layouts that encourage social distancing.
Use of the Arogya Setu app by all colleagues.
Enhanced guestroom cleaning & sanitizing protocols.
Easy availability of hand sanitizer, wipes, and masks throughout the
hotel.
Implementation of enhanced food safety and hygiene protocols for
restaurants, room service, group meetings and events.
Read more about Hyatt's Global Care & Cleanliness Commitment
www.hyatt.com/info/global-care-and-cleanliness-commitment
PAGE 37
EARTHQUAKE

During an Earthquake
• Most injuries occur as people are entering or leaving buildings.
• If you are inside, cover your head and crouch under a table or
in a corner away from windows andexterior walls.
• If you are outside, seek an open area away from power lines,
trees and buildings.
After an Earthquake
• Do not rush outside.
• Never use an elevator until they have been inspected for
safety. Use stairwells only after advised that they are safe.
• Do not use matches or lighters in case there is a leaking
of natural gas.
• Telephones should be used only for emergency calls. Hotel
staff will provide you with information using the public address
system.
• It is typical for aftershocks to occur for several days following the
initial quake. Aftershocks usually become less severe with time.

FIRE

• Familiarize yourself with the location of hallway fire exits, alarms

and extinguishers.
• If the alarm is sounded or if instructed to evacuate, test your
door for heat or smoke and if clear, go to the nearest exit
stairwell.
• Each guest room is equipped with a torch in the guest cupboard.
• Turn off all air conditioners and stay low to the floor.
• Do not use the elevators.
• Staff will guide you to the hotel's assembly point.
• If you must remain in the room, place wet towels under the
door and report your whereabouts using the hotel emergency number.
PAGE 38
• If you discover a fire, please break the nearest break glass unit
which can be found by your nearest fire exit.
• Do not panic. The fire department has been notified and they are
on their way.
• If you are in an unfamiliar city, familiarize yourself with the
areas you plan to visit.
• Watch your children at all times.
• Warning signs on the premises are intended for your
safety.We ask you to read and obey them.

Because we are concerned with your well-being during your stay,we

ask that you familiarize yourself with the following tips

SECURITY

• Do not leave valuables in your room. Place all valuables in the

hotel's safe deposit box, located at the front desk free
of charge, or utilize the safe in your guestroom (where available).
• Close the door securely whenever youare in your room and
use all locking devices provided.
• Be sure that windows as well as connecting and sliding doors
are locked properly.
• Before opening your door to anyone, use the peephole and
be sure that you know the person. If the person claims to be a
hotel employee, verify by calling the front desk.
• Do not provide a credit card or identity information via the
telephone. Hotel staff will never ask for credit card or identity
information over the phone.
• Do not leave room keys on tables or any other place where they
can be easily lost or stolen.
• Be observant when entering parking lots and don't
leave valuables in your vehicle.
• If you see or hear any suspicious activity, please report
your observations to management.
PAGE 39
 Work Experience

1. F&B SERVICE

At our first day in hotel we had to attend an orientation where

we learned about the hotel and the standards we have to follow
and at the end of it we were allocated different departments, I
was assigned to The China Kitchen which is one of the
specialty restaurants, The China Kitchen showcases the
concept of dining in the kitchen, offering a stylized
interpretation of the traditionalChinese dining experience.

Unique Selling Point:

1. An open kitchen that is encountered immediately
on entering the restaurant
2. Peking duck and Beggar’s Chicken
3. The private dining rooms, a unique high point of the
restaurant, have been named after the provinces of
China, which incidentally also point to the chefs’ origins
– Sichuan, Hubei, Guangzhou, Anhui and Hunan. Each
room offers diners special cuisine, as well as a music
menu and one of the rooms also features karaoke
equipment.

Covers- 192+ 5 private dining rooms

PAGE 40
 Tasks performed
1. Mise en place for service
● Wiping of table, first with a dry duster and BNB plate to gather
anything left on the table followed by a wet duster to get rid of
any stains on table
● Passing cutlery and glassware and collecting them
● Wiping cutlery with discard and glassware with waiters cloth and
setting in designated places in back area to be used for operation
as required
● Collection of used napkins and bundling them into 10s to be
exchanged from linen room along with waiters cloth
● Folding napkins in silverware roll and placing folk, spoon and
chopsticks inside and sealing the roll with center band ‘sanitized
for your use’
● Restocking of freezer and fridge with beer, sparkling water ,still
water for operation
● Placing glassware in freezer for operation such as wine
glass, champagne glass, beer glass etc.
● Preparation of chillers filled with ice and beer for guests
demanding chilled beers is done
● Wiping of show plates before service used for placing the eating
bowl
● Side station set up is done for carrying out the operation
smoothly, basically side stations are filled with everything the
server generally requires i.e. water goblets, eating bowls ,
condiment set , napkins with cutlery , spare cutlery , salvers , trays
for clearance , ice bucket and tongs bill folders , show plates ,
duster and waiters cloth
● Private dining room are set up as per reservations with side station
one being used for PDR on lower levels and another station
PAGE 41
 specifically catering to upper PDR which additionally contains
house bottle, sparkling water and still water and other beverages
like soft drinks , ginger ale , soda etc.
● PDR set up involves making arrangements for seating as per
number of packs by adding or removing chairs or tables, then the
standard set up of show plate with eating bowl on top and napkin
on top of it and water goblets and then as per guest demands
other things are placed also condiment sets are placed
● Bar set up involves getting wiped glasses from back area and
setting them up in bar, prepping garnish for drinks like lemon
wedges, orange slices , mint etc. , Lemon juice and sugar syrup
and filling ice cubes
● Bar set up also involves stacking of soft drinks and other
carbonated beverages like ginger ale, soda , tonic water etc.
● Service gear, left over cutlery and napkins are stacked near the pick
up as well as soup bowls, saucers and soup spoon
● Packing aluminum boxes and carry bags are also placed near pick
up in case guest demands the left overs to be packed
2. Dry store set up – here inventory of material used in service is kept which is not
immediately required for use like packets of jasmine tea and oolong tea and
castor sugar which is served as accompaniment with duck , it also has cartons
of soft drinks like coke, sprite , diet coke , other carbonated beverages like
ginger ale, soda , tonic water etc. It also has inventory of center band and
packaging material used for take away and home deliveries
3. During service
● Clearance
● Packing food as per guest demand
● Pickup of food
● Restocking side stations
● Pickup of cakes from bakery
● Service of water and softdrinks
PAGE 42
After 1 week, I was reallocated to events service where we have
to report to the banquet office and as per operational
requirement sent to different locations which are the family
room, the oval or regency ball room. During my time at event
service I witnessed marriage functions , dinner birthday party ,
High tea Birthday party , dinner for travel group , facilitation of
Olympic medal winners , Vendors meet , exhibition, a 2 weeks
makeup learning program, App launch .We also worked in
ODC service one at house of a guest and another one for
swearing in ceremony of supreme court judges. The event
service had a pantry in hotel back area where all crockery and
glassware was stored along with soft drinks and other
carbonated drinks, milk and juices. The art culinary near the
banquet office was in front of the house area where all cutlery
was stored along with house water bottles and other stuff used
in service like coffee beans, tea bags sugars etc. In same area
we had the chair and table store from where one would pick up
chairs and table as per set up, the captain store contained all
vital equipment which was part of event service as in snack
trays, que liners, card holders etc. Banquet linen was stored in
linen room in huge cupboards and picked up as required

Tasks performed
● Passing cutlery, crockery and glassware and collecting them and
wiping them
● Collection of used napkins and bundling them into 10s to be
exchanged from linen room along with waiters cloth
PAGE 43
● Folding napkins in silverware roll and placing folk, spoon and
chopsticks inside and sealing the roll with center band ‘sanitized
for your use’
● Bar set up involves getting wiped glasses from back area and
setting them up in bar, prepping garnish for drinks like lemon
wedges, orange slices , mint etc. , Lemon juice and sugar syrup
and filling ice cubes along with house bottles and juices
● Bar set up also involves stacking of soft drinks and other
carbonated beverages like ginger ale, soda , tonic water etc.
● Setting up banquet as per requirement of events that is setting
up round tables, long tables, chair sofa as required , laying linen
on tables and placing chair covers and getting rid of wrinkles by
Jiffy machine
● Buffet set up involves preparing tags for food items placing them as
per set up, placing appropriate serving gears in BnB plate in
designated spots , daal bowls, soup bowls , soup spoon , folded
napkins and plates are kept as per set up
● During events we performed variety of functions like welcoming
the guest at entry writing down their names and temp as per covid
protocols offering masks and sanitizer wipes, as per type of event
snack and drinks service were carried out in snack trays which
were replenished in back area and drinks from the bar , during
buffets we would serve food or perform clearance
● We were stationed at tea coffee and water section where we
serviced the guest variety of coffee and tea which would be
cappuccino, espresso, latte , macchiato, black coffee , milk tea ,
English breakfast tea , Jasmine tea, Darjeeling tea , green tea along
with cookies picked up from bakery and sometimes morning or
evening bakery as well as sandwiches from garde manger
● We also participated in ODC service which involved packing one
day earlier , loading , unloading, set up , service , clearance ,
reloading , unloading at hotel , cleaning , set up at various stores

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2. FRONT OFFICE

In front office trainees were divided into 2 batches with one

batch working at the bell desk while the other works at
back office

Tasks performed
 Greeting the guest at main porch and providing assistance such as
opening doors , carrying luggage , getting wheelchairs and pushing
them
 Escorting guests to room as well as carrying luggage to their room
 Giving lift access to visitors as per instruction
 Performing guest calls like delivering mask medicine on request
 Delivering guest messages and other documents
 Escorting important guests to restaurants
 Giving directions to guest as well as providing information about
the various outlets as well as the city
 Exchanging water bottles from water plant
 Picking up store
 Performing left luggage
 Fill out C-form departure from cashiers andreception.
 Fill out Arrival/Departure register

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3. HOUSEKEEPING

In housekeeping we had to report at the HK control desk every

morning whereas per operational requirement trainees were
allocated to different floors or given water duty or assigned to
public areas, those reporting in afternoon perform guest calls

Floor duty
 First of all we report to the floor supervisor who assigns us task all
day long
 Usually start by bushing carpet to pick up large objects from carpet ,
dusting along the wings, cleaning fixtures and spotlights
 After 10 am we begin vacuuming of the floor
 After completion of vacuuming we assist GRA in making rooms and
perform whatever task they assign us which involve vacuuming the
room, getting water bottles from pantry , bringing chemicals and other
amenities from room service trolley, stripping the linen , shooting the
linen , dusting , wiping glasses and mugs , replenishing guest supplies ,
getting bathrobes towels bed sheet pillow covers and duvet covers,
helping in making bed and washroom
 Handing over discrepancy report at HK control desk
 Picking up clearance from wings and putting them in lobby to be picked
up by IRD
 Picking up empty bottles and leaving them at pantries
 Picking up store and setting up pantry
 Touching up wings as required

Water duty
Water duty involves first of all distributing water kept at RS pantry in
2nd floor to all floors at the beginning of morning shift then collecting
empty bottles from all floors and getting them exchanged , These
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bottles are then circulated in all floors throughout the day and the
process of distributing collecting and exchanging bottles goes on
towards 3 pm a certain number of bottles are placed in the evening
pantry and towards the end of morning shift a certain number of
bottles are kept at RS pantry before the keys are handed over to
evening shift

Guest Calls
. Attending guest calls and handling complaints on the phone.
The guests usually ask for laundry service and other requirements
l ike soaps, towels etc.

. Taking the departure room f rom the Front Office and releasing
the cleaned rooms

. Informing the room attendants for work l ike putting extra,

water in the guest room , collecting guest laundry etc.

. Informing the maintenance department about maintenance job

in floor or public areas.

. Filling the lost & found register, making the lost & found s lip
and putting the items in the lost & found cupboard.

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4. FOOD PRODUCTION

In Food production I was allocated to Syrah kitchen which

serves food from the Levant region. The Kitchen is quite small
and very efficient divided into different sections starting from
The breads section which serves pita, manakeesh kaafta
and manakeesh cheese and zatar it also prepares kalaze
which is served as accompaniment with grill items
The cold section which serves various salads like fattoush
and tauboleh and other cold mezzes like hummus ,
muhamara , mutabbal raheb and others
The grill section which served grill item such as kebab halabi ,
shish taouk , fish shish and vegetable sheesh
The hot section which serves various hot mezzes like chicken
shawarma , falafel roll, hummus kawarma , batata hara , lentil
soups and other fried items
The pass which also has desert section serving baklava ,
basboussa , date cake, um ali and selection of ice creams it
also contains various sauces served with the food which are
labneh , garlic sauce . saffron garlic , tahini sauce

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 Tasks performed
● Picking up store every alternate day which include dry store item
from the dry store which involves items like flour , olive oil, refined
oil , cheese, butter, dry fruits, spices, breadcrumbs, chickpea, black
lentil ,saffron, yeast, eggs , tahini , vinegar, chili paste etc.
Vegetables from commissary which include parsley, bell pepper,
garlic, mint , okra, spinach , eggplant, tomato, romaine lettuce ,
iceberg lettuce, cherry tomato, asparagus, leeks, mushroom,
ginger, lemon and pomegranate etc. Dairy from receiving which
included milk , paneer, curd also meats from butchery which
included lamb chunks , lamb chops , chicken breasts, chicken
thighs , whole chicken , minced meat , prawns
● Setting up stores in kitchen
● Preparing dough and cutting out various kind of breads which
are put into chamber and allowed to rise , grating cheese for
manakeesh , cutting iceberg for plating
● Cutting mise an for cold section which includes chopping
tomatoes and onion , cutting triangles from cucumber , bell
peppers and tomato for fattoush , cutting romaine lettuce
chopping parsley , deseeding pomegranate , taking out lemon juice
, chopping bell peppers , roasting eggplants, cleaning and
chopping them , boiling chickpea etc.
● Putting seekhs of chilies, tomato and white onion as accompanists
for grill section , preparation of tauboleh which is another
accompanist for grill section and doing base plating of grill items
● Helping in plating in hot section , chopping onion and tomatoes ,
arranging trays of falafel
● Setting up pass by replenishing squeeze of olive oil , chili oil, tahini
paste , garnish tray filled with sumac coriander , parsley chopped
and flowers , mint and fine sliced bell peppers, replenishing dessert
tray with dry fruits like cashew raisins almonds pista

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● Refilling sauces in designated fridge
● Picking up desserts from bakery
● During operations we would prepare breads like pita and
manakeesh , salads like fattoush and tauboleh plating of cold
mezzes like muhamara and hummus as well as preparation of
umali

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 CONCLUSION

During just a semester training period, I have gained a lotof

experience, knowledge and exposure . All
disclosures have awaken myself in a boost of self-
confidence to face my professional life's challenges as practical
education is acomplement to the skill or theory learned.

During my industrial training, there were many

changesfrom the point of learning environments and
discussion among colleagues and seniors. It directly
increased the dedication and rational attitude toward myself.
However, there are still some weaknesses that can be
improved in the future .

Therefore I conclude that the industrial training

programhas provided many benefits to me as a student.

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