INSTITUTE OF HOTEL MANAGEMENT

CATERING & NUTRITION

GURDASPUR-143521 (PUNJAB)
TEL.: 01874-222501, 222502

Academic Year :-

INDUSTRIAL TRAINING LOG BOOK

Student's Name :..........................................................................................................

Name of the Hotel :......................................................................................................

Training From....................................................to......................................................
For Training Evaluation :-

Industrial training report of : Mr. Ms. : .

Total number of working days allotted for : __ weeks x 6 days = __ days

Training (excluding weekly off's)

Total number of days on leave : _______________days

Total days absent : _______________days

Total days present : _______________days

Log Book submitted on : _______________days

Signature of the trainee Signature of Training Manager

Note : To be filled on the last day of the Industrial Training

 INSTITUTE OF HOTEL MANAGEMENT CATERING & NUTRITION, GURDASPUR.
BROAD GUIDELINES FOR INDUSTRIAL TRAINING REPORT

1. The training evaluation will be done after the end of the training for which the exact date will be notified
on the Institute web site i.e. www.ihmgudaspur.org.

2. You are required to prepare the Industrial Training Report and give presentation at the time of
evaluation in the Institute of one core area of your choice.

3. Report should be in your own wording and handwriting.

4. Content of the report should include the work performed and observations made during the training.
5. It is suggested that you start writing the report during your training itself.
6. It is further suggested to collect and reproduce relevant forms, formats, procedural Records, menus
etc. used by the hotel in the operations.
7. For the presentation, Report in original and photo copy (Spiral Binding) to be submitted immediately
after joining the Institute.
8. Information regarding knowledge acquired and skill developed and also observation of systems and
procedures followed should be written Log Book as well as report .

Department wise Broad Guidelines are as follows :

FOOD PRODUCTION & BAKERY

i) Equipment (name, make & functioning) ii) Layout

iii) Menu details iv) Special Ingredients
v) Presentation vi) Bulk Preparation
vii) Portion size viii) Recipes etc.

FOOD & BEVERAGE SERVICE

i) No: of covers i) Layout iii) Theme
iv) Average Sale v) Most selling dishes vi) Type of Service
vii) Conference settings viii) Buffet Layout
ix) Brand names of Alcoholic & non Alcoholic Beverage.

FRONT OFFICE
i) Guest Reservation & Registration procedure ii) Bell Desk Operation
iii) Guest Handling iv) Telephone skills
HOUSE KEEPING

i) Bed making ii) Queen amenities iii) Linen Types

iv) Linen exchange procedure v) Flower arrangement vi) Control desk
vii) Cleaning equipments & agents viii) Laundry Operation

For any additional information please consult respective faculty member in order to get maximum
benefit from Industrial Training.
 INSTITUTE OF HOTEL MANAGEMENT CATERING & NUTRITION, GURDASPUR.

RULES & GUIDELINES REGARDING THE INDUSTRIAL TRAINING

17 weeks Industrial Training is a part of II-Year curriculum , which carries 200 marks. As a student you are
advised to adhere to the following guidelines and instructions as well as Rules & regulations of hotel,
which will be made clear to you by the respective hotel during the induction period. Non-compliance of
these may result in termination of training.

­ Industrial Training will commence as per the National Council academic calendar. You are directed to
report in the Training Department or any other data as communicated by the respective hotel using the
staff entrance.

­ You must be punctual during the training period however you can be granted maximum of 15 days of
total leave from HOD of the concerned department in case of some genuine problem only.

­ You should be attentive and careful while doing work.

­ You should be keen to learn and maintain high standards and quality of work.

­ You should interact positively with the hotel staff.

­ You should be honest and loyal to the hotel and towards your training.

­ You should get the Appraisals signed regularly from the HOD's or Training Manager.

­ You should gain maximum from the exposure given to get maximum practical
knowledge and skills.

­ You should attend the training review session/classes regularly.

­ You should be prepared for the arduous working condition and should face them positively.

­ You should adhere to the prescribed training schedule.

­ You should take the initiative to do the work as training is the only time where you get maximum
exposure.

­ You should handover all the Appraisal, Log Book and Training Report after the completion of the
training to the Institute.
DATE :............................... SHIFT :.........................

DEPARTMENT SECTION :

TASKS CARRIED OUT :

OBSERVATIONS :

SIGNATURE OF SIGNATURE OF
SUPERVISIOR/H.O.D FACULTY MONITOR