Guide Line to the students for their final copy of projects

1. The minimum pages for the project are 60 Pages (excluding the picture gallery
2. The alignment must be justified, the font size must be 12, and the font must be Arial narrow (Regular)
3. The font color must be automatic black ( no other color)
4. The line spacing must be normal i.e 1.0”
5. The paragraph breakage in the project should be such that it shall end with a full stop and there should
not be any continuation of sentences from one page to the other.
6. The project must e divided into 5 units
7. The pictures that are being put in the project should be only color pictures
8. All the topic must have an illustration i.e with some graphs/tabular information any formats etc
9. All the graphs, tables, formats etc should have a tabular format i.e they must be properly put into neat
tables with borders.
10. All the units must have the bibliography ie where did you get the information from (e.g any internet
site/any book/any magazine)that you have referred to
11. With all the above criteria a copy has to be submitted to the Subject guide and on approval to be
submitted to the training coordinator on any corrections to be rectified and submitted again
12. Final copy after the approval
a. One Copy ( With Spiral Binding)
b. Fair copy with binding black and
c. A soft copy of their project along with PPT
1. Hard bonded Black and Gold printed copy on Executive bond paper
2. Power Point Presentation which should contain more about the Case study and the learning and experience
encountered during the training. The entire project should be covered in 15 Slides in 7 Minutes.
Do not make too lengthy sentences should be point wise and can be explained with an appropriate picture,
tables etc if necessary only)
(Tips for Examination)The PPT should be studied thoroughly and the slide should be self explanatory. The
student should not read the PPT but should explain

If the students fail to submit the project on the above mentioned dates it will not be accepted and you will not be
allowed to write the examination

. For any clarifications please revert back

K.V. Uma Bala

(Training & Placements)
 GUIDELINES FOR MAKING REPORTS

1. ACKNOWLEDGEMENT
2. INDEX
3. OBJECTIVE OF TRAINING(To be written by the students)
4. INTRODUCTION:
5. A)ABOUT THE CITY (STATE, CAPITAL, NAME OF THE CHIEF MINISTER, POPULATION, CULTURE,
FOOD HABITS, FESTIVALS, LOCAL TRANSPORTATION, CITY PROMINENCE, PLACES OF
HISTORICAL IMPORTANCE, PLACES OF ENTERTAINMENT
B) HISTORY AND GROWTH OF THE HOTE
C) A BRIEF DESCRIPTION OF THE HOTEL YOU ARE TRAINING IN

THE TRAINING REPORT SHOULD INCLUDE SHIFT TIMINGS, DUTIES AND RESPONSIBILITIES,
PROCEDURES, FORMATS (PERTAINING TO DIFFERENT SECTIONS OF THE DEPARTMENT) AND ALSO THE
STUDENT’S TRAINING SCHEDULE IN THE DEPARTMENT, SPECIAL OBSERVATIONS ETC
1. HOTEL INFORMATION (Unit1)
● ORGANIZATION MISSION STATEMENT
● INTRODUCTION
● AREA OF THE HOTEL
● THE NUMBER AND TYPE OF ROOM
● RACK RATES
● F&N OUT LETS
● OTHER SERVICES AND FACILITIES PROVIDED
● GOALS AND STRATEGIES

2. HACCAP STANDARDS (Unit 2)

 Brief description about complete HACCAP Standards
 Introduction
 Developing a HACCP Plan
 Assemble the HACCP team
 Describe the food and its distribution
 Describe the intended use and consumers of the food
 Develop a flow diagram which describes the process
 Conduct a hazard analysis
 Determine critical control points (CCPs)
 Establish critical limits
 Establish monitoring procedures
 Establish corrective actions
 Establish verification procedures
 Establish record-keeping and documentation procedures

3. DEPARTMENT: FOOD PRODUCTION(UNIT 3)

 INTRODUCTION TO HOTEL KITCHEN

 KITCHEN ORGINATION
● STRUCTURE
● HIERARCHY
 KITCHEN
● SATELLITE KITCHEN
● THEIR SECTION
● LAYOUT OF KITCHEN
● BRAND NAMES OF EQUIPMENT USED

4 AREAS TO BE COVERED
MAIN KITCHEN
GARDEMANGER
BUTCHERY
BAKERY
RESTAURANT KITCHEN
  TRAINING SCHEDULE IN EACH KITCHEN
 F&B OUTLET IT IS SERVING LIVE COUNTERS
 KIND OF FOOD/MENU PREPARED IN THAT KITCHEN/RECEIPES
 BREAKUP OF THE TASKS PERFORMED IN EACH SECTION/SHIFT
OBSERVATIONS& RECOMMENDATIONS
 EQUIPMENT USED – HEAVTY DUTY, MANUFACTURERS, COST ETC
WORK PROCEDURES, INTERDEPARTMENTAL
 RECORDS/FORMATS/MAINTAINED – FORMS/SLIPS/REPORTS
STORES/PURCHASES/RECEIVING
INDENT SHEET/STOCK CARDS ETC
 WALK - INN
 STORES(UNIT 4)
 PURCHASES
 RECEIVING

LEARNING & OBSERVATION IN EACH KITCHEN

Project Format
 Certificate by the Principal
 Declaration by the Student
 Acknowledgements
 Training Certificate (scan copy)
 Objective of training ( to be written on own should be about one page)
 Training report of Each and every department
 Conclusion about your Training
Top Binding-Cover

PROJECT REPORT OF INDUSTRIAL EXPOSURE TRAINING

Submitted to Osmania University in Partial Fulfillment of the Requirements for the

IV Semester CBCS

BACHELOR OF HOTEL MANAGEMENT& CATERING TECHNOLOGY for the Academic Year of 2018-2019

Name :

H.T. No :
 Regency
College of Culinary Hotel Management and Catering Technology
(Affiliated to Osmania University)
Under the guidance of

Ms. K.V.UMA BALA

TRAINING COORDINATOR

DHANA LAKSHMI

FRONT OFFICE FACULTY

 REGENCY
College of Culinary Arts & Hotel Management
(Affiliated to Osmania University)

INDUSTRIAL EXPOSURE TRAINING REPORT

FROM HOTEL NAME IN CAPITAL LETTERS

For Completion of Second year 2nd Semester BACHELOR’S DEGREE OF HOTEL MANAGEMENT&
CATERING TECHNOLOGY

For the Academic Year of 2018-2019

 REGENCY
College of Culinary Arts & Hotel Management
(Affiliated to Osmania University)

CERTIFICATE
By the Principal

This is to certify that Ms/Mr. Student of II Year Bachelor’s Degree in Hotel Management
and Catering Technology (Batch------------) has satisfactorily completed his/her16 weeks Industrial Exposure Training
for Academic Year ---------BCTCA SEMESTER / CRAFT COURSE (CBCS) as per the Osmania University

Date: P. Ramesh Kumar Reddy

Place: HYDERABAD Principal

 DECLARATION BY THE STUDENT

The Industrial Exposure Training program during the Second Year Second Semester in Regency College of culinary
Arts & Hotel Management for 16 weeks is of immense importance to the student. It is the way to have a complete
exposure of the Industry and the know the Operations of a Hotel. It also enhances the practical knowledge of the
student. It makes us more efficient and confident in every aspect.

I successfully completed My Industrial Exposure training from ----------------------------- which is the chain hotel
of---------------------------.

During my training, I had an Exposure of all Core and Ancillary Departments, which really helped me.

Date:

Place: Student Name in all caps

 ACKNOWLEDGEMENTS
I attribute my sincere thanks to our institute, Regency College culinary of Hotel Management, Name of the
Hotel for providing me this big platform to experience the valued training of hospitality sector. I would also
like to thank
Mr/Ms. ***********Training Manager for his/her constant support throughout my training.

I am very grateful to my College Principal Mr. P. Ramesh Kumar Reddy and Ms. K.V. Uma Bala
(Training & Coordinator) for their involvement and sending me to such a renowned property for IET.

I would also like to express my sincere gratitude towards the all the Head of Departments & entire staff of
all Departments for their immense support, continuous guidance and impartation of their valuable
knowledge which made this internship successful.

Date: Name of the Student

Place: HYDERABAD Hall. T.No

SCAN COPY OF TRAINING CERTIFICATE