HOTEL INTERNSHIP REPORT OF FOOD

PRODUCTION ON FAIRMONT BAB AL BHAR,

KHOR AL MAQTA, ABU DHABI,
UNITED ARAB EMIRATES

Submitted By:
DAWA NUPU SHERPA
P.U. Registration No: 066-2-2-03556-2016
8th Semester

An internship report submitted to Purbanchal University, faculty of

management in partial fulfillment for the Degree of Bachelor of Hotel
Management (BHM)

March, 2021
Buddhanagar, Kathmandu
 CANDIDATE DECLARATION

I hereby declare that the report prepared for an internship project on hotel training at
the Fairmont Bab Al Bahr, khor Al Maqta, Abu Dhabi, United Arab Emirates is
submitted to Kantipur International College affiliated to Purbanchal University. This
report is prepared as a requirement for the completion of Bachelor of Hotel
management (BHM) degree under the supervision of Professor Dr. Ghanshyam
Bhattarai and Mr. Nabin Kc (BHM Head of Department of Kantipur International
College).
I declare information in this report is original as per my best knowledge and I have
faithfully acknowledged and shall be ready to bear any of the charges or penalty if
found any guilty or fraud in this report.

……………………..
Dawa Nupu Sherpa
P.U. Reg. No. 066-2-2-03556-2016
Kantipur International College
New Baneshwor, Kathmandu, Nepal
Date………………………

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 ACKNOWLEDGEMENT

This internship project report is completed through the help and support provided by
many individuals and organizations. I would like to take this opportunity to dedicate
my acknowledgment of gratitude and thanks to all of them.

Primarily, I would like to acknowledge management committee of Purbanchal

University (PU) for including an internship project report as a partial requirement of
B.H.M program. And the management of Kantipur International College (KIC) who
helped me on the entire processing of carrying out my internship in Abu Dhabi.

Similarly, I would like to express my sincere gratitude to my entire family and friends
for their valuable time and support during my entire preparation of this internship and
field project report. I would also like to thank “Fairmont Bab Al Bahr” for providing
continuous guidance, feedback and moral support throughout my internship journey
and for my project report.

Last but not the least; I would like to thank all colleagues with whom I worked
together and kept efforts and believe in me in order to compete this report.

Thank you!
...................................
Warm Regards

Dawa Nupu Sherpa

BHM 7th Semester
Bachelor in Hotel Management, KIC

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 TABLE OF CONTENTS

Candidate's Declaration                                                             i
Viva Voice Sheet ii
Certificate of Internship                                                                      iii
Acknowledgement                                                                    iv
Table of Contents v-vi
List of Figures vii
List of Tables viii
Executive summary ix
Abbreviations                                                                              x
CHAPTER-I
INTRODUCTION
Contents Page No.
1.1 Introduction to Internship 1-2
1.2 Objective of Internship 2
1.3 Methodology 2-3
1.3.1 Research Design 3
1.3.2 Sources of Data 3-4
1.4 Significance of Internship 5
1.5 Limitation of Internship 5
1.6 Introduction to Hospitality Industry 5-6
1.6.1 Concept of Catering 6
1.6.2 Concept of Hotel Industry 6
1.6.3 Origin and Development of Hotel Industry 7-8
1.6.4 Development of Hotel in Nepal 8-9
1.6.5 Classification of Hotel 10-13
1.6.6 Different 1Departments in Hotels 13-14
1.7 Origin and History of Fairmont Hotels and Resort 14-22
1.8 Introduction of Fairmont Bab Al Bahr 22-26
CHAPTER II
PRESENTATION AND ANALYSIS
2.1 Internship Placement Area/ Department 27

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2.2 Hierarchy of Café Sushi 28
2.3 Job Description and Responsibility 29
2.3.1 Position Description 29
2.3.2 Place of Work 29
2.3.3 Job Overview 29
2.4 Activities in Café Sushi 29
2.4.1 Reports to 29
2.4.2 Key Relationship 30
2.4.3 Standard Specification 30
2.4.4 Essential Skills 30
2.4.5 Essential Job Responsibilities 31
2.5 Analysis of Activities During Internship 31
2.5.1 Task Performed 32
2.5.2 Departmental Coordination 32
2.5.3 Problem Faced and Solved 32-33
Chapter III
SUMMARY, CONLUSION AND RECOMMENDATION
3.1 Summary 34
3.2 Conclusion 35-36
3.3Recommendations 36-37
REFERENCES…………………………………………………….

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 LIST OF FIGURES

Figure Title Page no.

Fig 01: First Hotel of Fairmont San Francisco 14
Fig 02: King George VI and Queen Elizabeth visit Fairmont 16
Fig 03: Diana, Princess 17
Fig 04: 1885 Fairmont Hamilton Princess 18
Fig 05: 1907 A Phoenix Rises from 19
Fig 06: The First Quebec Conference 20
Fig 07: A United World for Peace 21
Fig 08: The Bed-In for Peace 22
Fig 09: Picture of Fairmont Hotel 22
Fig 10: Map of Fairmont hotel (Abu Dhabi ) 23
Fig 11: Fairmont gold room 24
Fig 12: Fairmont guest room 25
Fig 13: Fairmont royal suite room 25
Fig 14: Restaurant of Café Sushi 27
Fig 15: Sushi bar of Café Sushi 28

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 LIST OF TABLES

Table Title Page no.

Table 1: Hierarchy of Maison Beirut 29

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1.7 Origin and History of Fairmont Hotels and Resort
In 1907, history was made when Fairmont San Francisco, Nob Hill's grand dame,
opened its doors. The iconic hotel soon became the city's venue of choice for
glittering balls, presidential visits and political gatherings, making the name Fairmont
synonymous with “place of occasion”. With this auspicious beginning, Fairmont
Hotels & Resorts brand was born.

Figure 01: First Hotel of Fairmont San Francisco, Nob Hill's Grand Dame
Source: Official Page of Fairmont Hotel and Resorts
The Creation
of an Iconic Legacy
The distinctive collection of unrivaled hotels under the Fairmont banner reflects our
belief in providing world-class service to guests who appreciate unique locations.
Today, when you think of a landmark hotel around the world, chances are it’s a
Fairmont Hotel. From the Savoy in the heart of London to Fairmont Peace Hotel in
Shanghai or Makkah Clock Royal Tower, A Fairmont Hotel, our portfolio of
properties features the most celebrated addresses. At the heart of capital cities or
ocean-front in the Maldives, we continue to strive to be worthy of our legacy of
providing unforgettable experiences to our treasured guests.
Luxurious accommodations in the most-sought after destinations Fairmont Hotels
offer more than luxurious rooms, world-class dining and amazing locations. They
help guests create lasting memories. Perhaps this is why so many celebrities, royalty,
politicians and artists have made their favorite Fairmont hotel their home away from
home. Claude Monet painted evocative scenes of London during several visits to The

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Savoy. In fact, scientists have pin-pointed which balconies he painted from based on
the lighting conditions in his canvases (rooms 610 and 611 in 1900 and rooms 510
and 511 in 1901).  Noël Coward recovered from the flu and finished his comedy
Private Lives in the penthouse of Fairmont Peace Hotel in Shanghai. And the roster of
Hollywood’s A-list of celebs and stars is endless.
Our hotels have been called upon for starring roles in historic events. The UN Charter
was drafted and signed by 50 countries in the Garden Room of Fairmont San
Francisco. William Lyon Mackenzie King hosted Winston Churchill and Franklin D.
Roosevelt at Fairmont Le Château in 1943 as the two men drew up plans for the
Normandy invasion of Europe.  Lennon and Yoko Ono made history with their Bed-in
for Peace at Fairmont The Queen Elizabeth in Montreal in 1969, when the former
Beatle penned the lyrics and recorded “Give Peace a Chance”, which became the
anthem of the anti-war movement.
Favored by royalty, our iconic hotels have welcomed Queen Elizabeth II in every
decade of her reign. We’ve also welcomed local notables to their debutante balls,
hosting countless afternoon tea dances and lavish galas. Whether it’s a headline-
making event or providing an outpost for the code-breaking headquarters of British
Intelligence in Bermuda, our goal is to deliver an exceptional experience to every
guest.

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Figure 02: King George VI and Queen Elizabeth visit Fairmont Banff Springs during
their 1939 North American tour.
Source: Official Page of Fairmont Hotel and Resorts

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 Figure 03: Diana, Princess of Wales peeks around a lectern during a dinner at
Fairmont Le Château Laurier during a 1983 Royal Visit.
Source: Official Page of Fairmont Hotel and Resorts
Unforgettable Moments
As we embrace our second century of hospitality, we celebrate the defining moments
that are our history. Distilling more than a century of notable guests and headline
events, this timeline offers a small glimpse into what makes Fairmont Hotels &
Resorts an unrivaled luxury brand.
1885
Fairmont Hamilton Princess
On January 1, 1885, the Hamilton Princess and Beach Club opens its doors, earning it
the title of the oldest member of the Fairmont family. It quickly becomes a popular
choice for such luminaries as Mark Twain.

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 Figure 04: 1885 Fairmont Hamilton Princess
Source: Official Page of Fairmont Hotel and Resorts
1907
A Phoenix Rises from the Ashes
April 18, 1907 marks the opening of Fairmont San Francisco, exactly one year to the
day after the Great Earthquake and subsequent fire which destroyed the city.
Although the building survived the quake, Julia Morgan was hired to lead the
reconstruction the Nob Hill landmark.

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 Figure 05: 1907 A Phoenix Rises from the Ashes
Source: Official Page of Fairmont Hotel and Resorts
1943
The First Quebec Conference
Fairmont Le Château Frontenac is the site of secret meetings between Winston
Churchill and Franklin D. Roosevelt. The meetings, hosted by William Lyon
Mackenzie King, are to devise invasion plans to end the war.

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 Figure 06: 1943 The First Quebec Conference
Source: Official Page of Fairmont Hotel and Resorts
1945
A United World for Peace
Global history was made in the Garden Room of Fairmont San Francisco on June 26,
1945, when 50 countries came together to draft and sign the Charter establishing the
United Nations.

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 Figure 07: 1945 A United World for Peace
Source: Official Page of Fairmont Hotel and Resorts
1969
The Bed-In for Peace
John Lennon and Yoko Ono make suite 1742 famous with their week-long Bed-In for
Peace at Fairmont The Queen Elizabeth. The famous couple greets friends and the
press during their stay as they compose and record the anti-war anthem, "Give Peace a
Chance" from their bed.

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 Figure 08: 1969 The Bed-In for Peace
Source: Official Page of Fairmont Hotel and Resorts

1.8 Introduction of Fairmont Bab Al Bahr

FAIRMONT HOTEL

Figure 09: Picture of Fairmont Hotel

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 Source: official we page of Fairmont Bab Al Bahr

Brief Introduction of Fairmont Hotel

One of the wealthiest cities in the world, Abu Dhabi lays claim to an amazing array of
architecture, attractions and natural splendor. Situated at the gateway to the capital
city is Fairmont Bab Al Bahr, a beachfront five-star hotel in Abu Dhabi with
unrivalled views of a design masterpiece - Sheikh Zayed Grand Mosque. This
beachfront business hotel offers the highest level of comfort and elegance throughout
its 369 Guest Rooms and Suites, including the ultimate exclusive lifestyle hotel
experience with Fairmont Gold. Located just a 45-minute drive away from Dubai,
enjoy the best of both worlds at Fairmont Bab Al Bahr, the close proximity to a
neighboring metropolis and Abu Dhabi attractions, including the first Ferrari theme
park with the fastest roller coaster in the world, the Abu Dhabi Grand Prix race
Circuit, and Yas Water world, the region’s largest waterpark.
1. Direction to Fairmont Hotel

Figure 10: Map of Fairmont hotel (Abu Dhabi)

Source: Official Web Page of Fairmont

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 2. Guest Services
• Baby sitting
• Specialty Shops and Beauty Salon
• Transportation, Parking and Car rental • Laundry and Valet services
• Check-In / Check-Out
• Concierge
• High-Speed Internet Access
• Laundry
• Wheelchair Accessibility
• Safety Security Boxes

3. Accommodation
Contemporary elegance is reflected throughout the décor of the 369 guestroom and
suites of Fairmont Bab Al Bahr Abu Dhabi’s luxury accommodation.
• Fairmont gold

Figure 11: Fairmont gold room

Source: Official website of Fairmont
• Guest room

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 Figure 12: Fairmont guest room
Source: official website of Fairmont

• Royal suites

Figure 13: Fairmont Royal suites room

Source: Official website of Fairmont

4. Dining
Fairmont Hotel is proud to offer guest a variety of dining experiences, including:
 Restaurant
 Café Sushi
 CuiScene
 Macro Pierre White Steakhouse and Grill
 Marco’s New York Italian

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  Maison Beirut (temporarily closed for renovation)
 Bar
 Chameleon Terrace
 Bridges Bar
 Poolside
 The Lobby Lounge
5. Activities
 Family Travel
 Beach and Pool
 Volt Fitness
Guests of all ages, travelling for business or pleasure will benefit from the on-site
leisure facilities, including private sandy beaches, covered children’s swimming pool,
lap pool and gyms. The state-of-the art conference facilities include versatile meeting
rooms, a 945 square- meter ballroom and unique outdoor event spaces with
spectacular views of the Abu Dhabi creek; perfect for accommodating a wide range of
corporate functions for the executive hosting to the social event of the year. The
combination of cutting-edge design and a warm tradition of genuine Arabic
hospitality is certain to exceed every guest highest expectation.

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 CHAPTER II
PRESENTATION AND ANALYSIS

2.1 Internship Placement Area/ Department

Café Sushi

Figure 14: Restaurant of Café Sushi

Source: google image 2021

The ultra-modern concept of the new Café Sushi brings the dining experience to
the new height. With a passion for Japanese cuisine, Café Sushi offers a wide
selection of sushi, salads and main course options.

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 Figure 15: Sushi bar of Café Sushi
Source: google image 2021

Those who would like to have a quick and healthy lunch may opt for a belt-style
conveyor offering the variety of fresh and casual Japanese dishes. Let yourself be
tempted by a passionate cuisine and exclusive Japanese specialties, such as the
Shabu-Shabu experience. And the present intern got chance to join café sushi for
my further internship program on 19th Feb 2021.

Hours of Operation:
• Lunch: 12:00pm - 4:00pm
• Last Order: 3:30pm
• Dinner: 7:00pm - 11:00pm
• Last Order: 10:30pm

2.2Hierarchy of Café Sushi

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 Sous Chef

CDP

DCDP Commis-I

Commis-III

Stewarding

Table 1.1 Hierarchy of Café Sushi

Source - Primary Data

2.3 Job Description and Responsibility

2.3.1 Position Description
 Department: Café Sushi
 Position: Commis III - Intern
 Reports to: Sous Chef

2.3.2 Place of Work

Especially in hot section, during rush hour would go to aid all section i.e., sushi bar
and pastry

2.3.3 Job Overview

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As Café Sushi kitchen is one of the busiest outlets of hotel. There are different kinds
of task performed by me. I was scheduled to work in morning, evening and night
shift. All shifts required different task.

2.4 Activities in Café Sushi

2.4.1 Reports to:
Commis, Demi chef de partie, CDP, Senior CDP, Sous chef

2.4.2 Key Relationship:

 Internal (restaurant management and employees, restaurant sales, bar, other
outlets, stewarding, sales, room division, engineering and other F&B service
staff and managers)

 External (restaurants customers / visitors)

2.4.3 Standard Specification:

Requirements are representative of minimum levels of knowledge, skills / abilities. To
perform this successfully, the incumbent will possess the abilities or aptitudes to
perform each duty proficiently. Some requirements may exclude individuals who pose
a direct threat or significant risk to the health and safety of themselves, other
employees or guests.

2.4.4 Essential Skills:

 Ability to ensure kitchen standards, policies and procedures with other
kitchen staff.
 Ability to handle the pressure during the rush hour.
 Ability to prioritize and organize work assignments as instructed by superiors.
 Ability to perform with other kitchen staff and follow-up with corrections
where needed.
 Ability to maintain a good teamwork.
 Ability to understand kitchen related training.
 Ability to be a clear thinker, analyses and resolve problems exercising good
judgment.

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  Ability to focus attention on details.
 Ability to understand what chef really wants.
 Ability to perform as per chef needs and instructions.
 Ability to handle the guest request and complaint
 Ability to exert physical effort in transporting equipment and food
 Ability to endure abundant physical movements in carrying out job duties.
 Ability to ensure working area safety and security as per company
information.
 Ability to work without direct supervision after having been assigned tasks.

2.4.5 Essential Job Responsibilities

As a trainee in the food production department, I was assigned the following task.
 Prepare and cook complete meals or individual dishes and foods.
 Do all day-to-day mise en place.
 Writing and learning of the HACCP.
 Sanitizing the received vegetables and fruits.
 Checking all the mise en place.
 Coordinate with kitchen and service staff.
 Prepare and cook special meals for clients as instructed by chef.
 Help supervise kitchen helpers and apprentices.
 Oversee subordinate personnel in preparation, cooking and handling of food.
 Wear proper uniform and always be punctual to the job.
 Place the require equipment’s in the station.
 Clean the stations and replace the soiled equipment’s with clean one.
 Collect the required ingredients from the store.
 Ensure that the all job is done before ending the duty.
 Assist the chef in preparing the food by providing require ingredients at right
time.
 Check the store if there are enough ingredients is available. If not then consult
the supervisor.
 Make sure hand washing is made time to time and wearing gloves

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2.5 Analysis of Activities During Internship
2.5.1 Task Performed
There are different kinds of task performed by me on my duty. I was scheduled to
work in all morning, evening and sometimes night shift. All shifts have different task
according to the scheduled duty roaster. During my every shift my tasks were as
follows:
Task performed during every shift:
 Opening the kitchen
 Doing mise-en-place
 Cleaning the section
 Refill the ingredients
 Clean the chiller and store
 Check the date and expiry
 Closing the kitchen
All the task we need to do according to our duty roaster and have to do mise-en-place
and mise-en-scene.

2.5.2 Departmental Coordination

As this was first department and I was unknown about the task so after I go to
department, they warmly welcome. As I was unknown about any task so there were
many chefs from Nepal who helped me. In Café Sushi I got a chance to work under
the direct supervision of Sous chef who had help me through my day-to-day work. All
chefs used to give me positive suggestion and help me to guide to open the kitchen
and mise en place. All chefs guide me to do the task that we need to perform. As if I
had made any kind of mistake, they help to me to realize and do the correction and
they were always motivating and they were happy with my work.

2.5.3 Problem Faced and Solved

During internship the first problem that I faced was Arabic language. Most of the
guest only speaks Arabic language. Language wasn’t problem within the hotel staff as
I can communicate to all with ease. The second problem was my knowledge and
experience. I was in a high-class hotel that had its own brand standard service
procedure and, on that time, I was unable to fulfil those requirements at that time. I

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got the task like cleaning working station, chiller, freezer, cutting vegetables, picking
up stores and vegetables. During my intern on Café Sushi kitchen, I faced many
problems and make mistakes however I learned that problems can be solved and
mistakes can be recorrected.

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 CHAPTER III
SUMMARY, CONCLUSION AND
RECOMMENDATIONS
3.1 Summary
I got an opportunity to work in Fairmont Bab Al Bahr, Abu Dhabi, United Arab
Emirates as a trainee which I am very grateful to it. I got the positive response from
the staff member of the hotel. I was always appreciated for my work which motivated
me to work even harder. I really enjoyed my internship period as it increased my
interest to make my career in this field as I enjoyed working in this field. I thank to
my Kantipur International College for providing best opportunities to this industrial
program. This program helps me for motivation, confidence, interacting with guest.
This industrial exposure program helped me to get knowledge and to show my
creativity for effective result. The training on all departments has a fruitful impact
over my practical knowledge. I got to know the interrelationship, duties and
responsibilities between the different departments. The training was very informative
and I got a new experience. Through training I got the experience on hotel and about
its profession and got self confidence in handling the work. We learn to work better
together and help each other; it is here where we learned to be a better team player.
It’s never day or night in Hospitality industry. We learned to handle pressure in high
occupancy, we learned to work in team and handle guests doing heavy duty. The
supervisors and captains were wonderful teacher, who helped us to provided new
skills and create new attitude towards work. Internship is the best platform for the
interns to test their own knowledge and opportunity to applied that knowledge in the
real work scenario. It also provides the opportunity to expand the knowledge, skills in
order to gain a professional experience. Fairmont is, itself a big brand in the world.
This brand is large and successful and for more attention of customers, the huge
expenses are done for advertisement of its products and services. The Fairmont Bab
Al Bahr mission is to provide a fine and detail services. The Fairmont Bab Al Bahr,
Abu Dhabi has its own mission, vision and objective. As an intern, the primary duties
and responsibilities fulfilled included preparing lesson plans, conducting theory and
practical class to impart knowledge and skill related with Food Production and F&B

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Department, evaluating student’s performance, developing their social and technical
skill, etc. purposefully, the present intern has focused on their student’s skill and
competencies development and understanding their social learning related to Food
Production and F&B Department.

3.2 Conclusion
It was an absolute worthwhile experience working at the Fairmont Bab Al Bahr, Abu
Dhabi. The friendly welcoming staff and the space they have created for a
trainee/intern allowed me with ample opportunities to learn and know myself as a
worker. This experience brought out my strength and also the areas I needed to
improvise. It added more confidence to my professional approach, built a stronger
positive attitude and taught me how to work in team as a player. The primary
objective of an internship is to gather a real-life working experience and put their
theoretical knowledge in practice. I am grateful to the entire team of food production
department of the hotel for them. For their unprecedented support to make my
working experience truly rewarding. Especially working in Maison Beirut department
made me realize my competencies and level of understanding. As an intern, though I
had a limited space to work, I still managed to grab plentiful of experiences. I made
the best of every opportunity I was given and made the utmost use of my abilities and
knowledge to fulfill all my responsibilities. I could implement my academic skills into
practice and my efforts were highly acknowledged. There is however some gap
between our theoretical knowledge and real-life practice, yet the managerial level
staff members are quite open towards upgrading current approach, which was
extremely motivating. Hence, I can sum up by saying that my internship experience
was a milestone to my academic and professional experience. I thoroughly enjoyed
the challenges that came along every single day. I could also bring some minor
improvisations during my internship which were able to leave their marks. These
lessons that I have learned will be a valuable one for my future endeavors as well.
a) Knowledge Gained
During my internship period, an abundance of work was assigned to me from
where I gained knowledge and skills complemented and enhance the
education. My internship taught me about the team sports like how to work in
a team when there was a busy hour and help each other to collaborate

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 effectively throughout the duty. The most valuable of my internship is to
develop the communication skills and create lasting memories and to find out
ways to improve guest experience, handling guest request. Moreover, in spite
of taking care of guest I learned about hotel product knowledge, service
standards, plans and policies with other kitchen staff. Internships present
opportunities to learn technical skills for day-to-day operation so, it allows
knowledge about how to run a kitchen required for daily operation in kitchen.
As an intern we must have knowledge about recipes of food item, following
standard recipe, HACCP principles, record keeping, cooking, receiving and
storing, opening and closing kitchen and so on which required for smooth
function of kitchen.
b) Lesson Learnt
During my internship I came to know that, for a good and smooth operation of
the hotel there must be good coordination between the department by
providing the lateral service and utilizing the resource of the hotel. I gain a lot
information, knowledge and experience. Beside all experience I also learned
many new things that I never experienced through those books in my college. I
learned the brand standard service procedure. I also learned a new word
‘anticipation’. Generally, we only fulfill the guest’s needs or what they
demand but there I also learned to fulfill even unexpressed wishes of guests.
By fulfilling their unexpressed wishes, we can make them more satisfy. And
beside this I increase my work efficiency. I gain so much theoretical and
practical knowledge that improved my skill and knowledge.

4.3Recommendations
1. Recommendation for university and college
Theoretical knowledge is very important to get the knowledge relating that field of
study. But whatever we have studied in our class, all the manuals it cannot be apply in
our working environment. I would like to suggest you to get revise all the manuals
and modify it in much simpler, remove the unnecessary topics, and add more new
topics by getting updated with the trend. For this I would like to suggest designing
books in such a way so that it would include both foreign standards as well the local
standard, so that it would be easier for us to face the consequences of the real working

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environments. Practical knowledge is very important in the hospitality industry for
better working and learning environment. If we are excellent in theory knowledge but
poor in the practical one then there would be no value of the theory knowledge we
have. The management team of Kantipur International College has provided us with
the foreign manuals and very standard knowledge of hospitality education but
honestly saying the practical trainings given were very less. The management needs to
increase the hours of practical. The management can even add new subject related
with the knowledge required during Industrial Exposure Training. It will help a lot to
the students while preparing themselves to go for internship. Training program should
be revised and modified to make it more meaningful.
2. Recommendation for the hotel
 The number of trainees should be kept as per the requirement.
 All the trainees should be given the details about the department they are
going to be trained in advance. This will help them to make themselves
prepare for the training.
 It will be better, if the trainees got chance to train in the all the main
departments in their training period. So that they will be capable to
utilize their knowledge and ideas to the work environment and they will
get the chance to observe themselves where they will be fit.
 It is better if we got chance to work in more other departments like
finance, HR, etc. so that we could learn more.

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REFERENCES
 Hand books
 The Fairmont Bab Al Bahr magazines
 The Fairmont Bab Al Bahr official site/ https://www.fairmont.com/abu-dhabi/
 Wikipedia
 www.google.com
 Fairmont Hotels and Resorts Official Site

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