TRAINING REPORT

Done by:
HARSH GARG
NCHM Roll No. - 2241101091

At
TRIDENT HOTEL JAIPUR
Submitted To

Institute Of Hotel Management,

Catering Technology and Applied
Nutrition, Bangalore
 INDUTRIAL
EXPOSURE TRAINING
REPORT

TRIDENT HOTEL JAIPUR

BY
HARSH
GARG
2241101091
B.Sc. 2ND Yr
26th June to 28th Oct 2023 (Summer Batch).
 A Training Report Submitted
In Partial Fulfillment Of The Requirement For
The Completion Of
Semester III Of B.Sc.(HHA) Of The
Institute Of Hotel Management Bangalore

Academic Year
2022-2025
DECLARATION
I, HARSH GARG student of Institute of Hotel
Management Bangalore hereby declare that I
have completed my training report on
“TRIDENT HOTEL JAIPUR” in academic year
2023-2024.
The information submitted is a true and
original to the best of my knowledge.

Signature of student:
Name of student: HARSH GARG
 CERTIFICATE

This is to certify that HARSH GARG, student of

Institute of Hotel Management Bangalore has
successfully completed his Training at Hotel
“TRIDENT HOTEL JAIPUR” and
Submitted Training Report on the “Trident Hotel
Jaipur” in academic year 2023-2024, under my
guidance and supervision.
Four month Industrial Training is an integral part of
Completion of B.sc. (HHA) Degree from Institute of
Hotel Management Bangalore.

Mr. K Senthil Kumar Shri.D.Venkatesan

(Training Coordinator) (Principal)

Signature of External:
Name of External:
Date :
Place:
 Acknowledgement

It is my privilege to thank you Prof K Senthil

Kumar(training and placement coordinator) of ‘Institute
Of Hotel Management Bangalore’ for giving me an
opportunity to complete my Industrial Training in
TRIDENT JAIPUR

I would like to express immense thank to TRIDENT

JAIPURfor giving me an opportunity to complete my
industrial training in the organization.
I am grateful to Ms. AASTHA BHANIRAMKA training
coordinator, TRIDENT JAIPUR for accepting me as a
trainee to complete my Industrial Training and a special
gratitude to Mr. PUNEET KAPOOR, General Manager of
the TRIDENT JAIPUR and all other staff of the hotel who
helped me and encouraged me during my training period
and also thankful for their suggestions who guides me
and was very helpful throughout the training.

I would like to thank Prof K Senthil Kumar(training and

placement coordinator) who helped me for solving
queries & problems related to industrial training. I thank
my faculty as well for their moral support,
encouragement, guidance and generous assistance.
 CONTENTS
 Front Page
 Cover Page
 Declaration
 Certificate
 Acknowledgement
 Index
 Introduction of The Oberoi Group
 About the Founder
 Mission
 Vision
 Dharma
 About Trident Hotels
 Trident Hotel Jaipur
 Department Overview
 Housekeeping
 Kitchen
 Food & Beverage
 Front Office
 Wellness & Recreation facility
 Jaipur – The Pink City
 Learning outcome
 Conclusion
 THE OBEROI GROUP
The Oberoi Group is a hotel group with its head office in Delhi.
Founded in 1934, the company owns and operates 32 luxury
hotels and Nile Cruisers in seven countries under the luxury ‘Oberoi’
and five star ‘Trident’ brand.
The foundations of the Oberoi Group date back to 1934 when Rai
Bahadur Mohan Singh Oberoi, the founder of the group, bought two
properties: the Maidens in Delhi and the Clarke's in Shimla. In the
following years Oberoi, assisted by his two sons, Tilak Raj
Singh Oberoi and Prithvi Raj Singh Oberoi (P.R.S. Oberoi),
continued the expansion of their group with properties both in India
and abroad.
The two major holding companies of The Oberoi Group are EIH Ltd
and EIH Associated Hotels (formerly East India Hotels). P.R.S. Oberoi
is the current chairman of The Oberoi Group. His son, Vikram
Singh Oberoi, and Suresh Oberoi serve in the capacities of the Joint
Managing Directors at the holding companies.

The company currently manages 32 hotels under the luxury brand

Oberoi Hotels & Resorts, with a further 10 five-star properties under
the Trident Hotels brand. The group also operates the Clarke's in
Shimla and the Maidens Hotel, Delhi. These two properties however
are not held under the Trident or under the Oberoi brand.
 ABOUT THE FOUNDER
This is a short biography of Mr. Oberoi.

Rai Bahadur Mohan Singh Oberoi was born on 15th August, 1898 in
erstwhile undivided Punjab, which is now in Pakistan. He was only six
months old when his father died. Success and fortune did not,
therefore, come easily to him. Initiative, resourcefulness and hard
work, combined with the capability to face and overcome the most
overwhelming odds can best characterize this phenomenal
entrepreneur.

Mohan Singh completed his primary education in Rawalpindi and

moved to Lahore for his Bachelor’s degree. Shortly thereafter, to flee
the ravages of a virulent plague, he went to seek his fortune in
Shimla, the summer capital of British India. Arriving penniless, he
found a job at a monthly salary of Rs. 50, as the front desk clerk at
the Cecil Hotel. Today, The Oberoi Group owns the hotel The Oberoi
Cecil where the young Mohan Singh found his métier.
The diligence, enthusiasm and intelligence displayed by Mohan Singh
impressed Mr. Grove, the manager of the hotel. A quick learner,
Mohan Singh did not restrict his efforts to fulfilling the job description
of a desk clerk but sought and shouldered additional responsibilities.
A few years later, when a Mr. Clarke acquired a small hotel he asked
Mr. Oberoi to assist him. It was here, at Clarkes Hotel, that Mohan
Singh gained first hand experience in all aspects of operating a hotel.

Budding Entrepreneur
In 1934, Mr. Oberoi acquired his first property, The Clarkes Hotel, from
his mentor by mortgaging his wife’s jewellery and all his assets. Four
years later, he signed a lease to take over operations of the five
hundred rooms Grand Hotel in Calcutta that was on sale following a
cholera epidemic. With his customary confidence and sheer
determination to succeed, he was able to convert this hotel into a
highly profitable business venture.

Over several years, Mr. Oberoi had purchased shares in Associated

Hotels of India (AHI), which owned Cecil and Corstophans hotels in
Shimla, Maidens and Imperial hotels in Delhi and a hotel each in
Lahore, Murree, Rawalpindi and Peshawar. In 1943, Mr. Oberoi
acquired controlling interest in AHI. He thus became the first Indian to
run the country’s largest and finest hotel chain. In the tumultuous
years just prior to Indian independence, Mr. Oberoi met and
intimately interacted with the would-be leaders of Free India.

International Pioneer
Having consolidated his early ventures, Mr. Oberoi became the first
Indian hotelier to enter into an agreement with an internationally
renowned hotel chain, to open the first modern, five-star hotel in the
country. The Oberoi Inter Continental, in New Delhi opened in 1965.
The I-Con, as it became popularly known, offered facilities that no other
hotel in the country matched and was India’s first luxury hotel.
This achievement was enhanced with the opening of the 35-storey
Oberoi Sheraton in Bombay, in 1973. Mr. Oberoi was the first Indian to
work in association with international chains to woo international
travelers to India. This led to a heavy influx of international travelers
and foreign occupancy soared to an average of 85%. This enabled The
Oberoi Hotels to significantly contribute to India’s foreign exchange
earnings.

Another pioneering landmark was the establishment in 1966 of the

prestigious Oberoi School of Hotel Management, recognized by the
International Hotel Association in Paris. Considered India’s premier
institute, the school is now known as The Oberoi Centre of Learning
and Development and continues to provide high quality professional
training in hospitality management.

Other notable firsts were the decision to employ women in his

hotels and to establish a chain of ancillary industries producing and
supplying items like consumables and stationery to ensure the highest
quality. The Oberoi Group was also the first to start flight catering
operations in India, in 1959. The Oberoi Flight Services, located in
New Delhi, Mumbai, Cochin and Chennai, provide in-flight meals of
international quality to reputed airlines.

Mr. Oberoi realized that the hotel and hospitality business is

greatly dependent on travel agents, a vital element in the
distribution chain.

With vision and imagination, Mr. Oberoi converted old and

dilapidated palaces, historical monuments and buildings into
magnificent hotels such as The Oberoi Grand in Calcutta, the historic
Mena House in Cairo and The Windsor in Australia. It was, in fact, in
the face of severe opposition that the State Government of Victoria
awarded Mr. Oberoi the lease of The Windsor, a heritage building in
Melbourne. He personally supervised the restoration of the hotel to its
original grandeur and later acquired it. The Oberoi Cecil in Shimla, built
in the early 20th century, reopened in April 1997 after extensive and
meticulous renovation.

Awards and Honors

In 1943, Mr. Oberoi was conferred the title of Rai Bahadur by the
British Government in recognition of his services to the Crown.
Thereafter, Mr. Oberoi won acclaim and received several national and
international awards including admission to the Hall of Fame by the
American Society of Travel Agents (ASTA) and Man of The World award
by the International Hotel Association (IHA), New York. He was
presented the Order of The Republic, First Class by the President of
Egypt. He got an Honorary Doctorate of Business Administration from
the International Management Centre, Buckingham, UK. Newsweek
named him one of the Elite Winners of 1978. The PHDCCI Millennium
award in 2000 was presented in recognition of his entrepreneurial and
business success. In 2001, the Government of India accorded him the
Padma Bhushan.

Globalization of The Oberoi Group

To place The Oberoi Group on the world map, Mr. Oberoi exported
management expertise to Australia, Egypt and Singapore, where The
Oberoi Group took charge of the management of existing luxury
hotels. The success of Oberoi Hotels & Resorts overseas, in the face
of global competition, greatly enhanced the image of The Group.

Today, Oberoi Hotels & Resorts in Indonesia, Egypt, Mauritius, Saudi

Arabia and India add value and distinction to their host countries.

Foundations of the Future

Under Mr. Oberoi’s dynamic leadership, The Oberoi Group introduced
its second brand of hotels, ‘Trident’. Trident hotels are five-star hotels
that have established a reputation for excellence and are
acknowledged for offering quality and value. These hotels combine
state of the art facilities with dependable service in a caring
environment, making them the ideal choice for business and leisure
travelers. Presently there are ten Trident hotels in India located in
Bandra Kurla Mumbai, Nariman Point Mumbai, Gurgaon (Delhi National
Capital Region), Chennai, Bhubaneshwar, Cochin, Agra, Hyderabad,
Jaipur and Udaipur. The Oberoi Group also operates a Trident hotel in
the Saudi Arabian city of Jeddah.

In the luxury category, The Group opened The Oberoi Rajvilas,

Jaipur; The Oberoi Cecil, Shimla; The Oberoi Udaivilas, Udaipur; The
Oberoi Vanyavilas, Ranthambhore; The Oberoi Amarvilas, Agra;
Wildflower Hall, Shimla in the Himalayas; The Oberoi, Lombok,
Indonesia; The Oberoi, Sahl Hasheesh, Egypt, The Oberoi, Mauritius and
The Oberoi Zahra, Luxury Nile Cruiser, Egypt.

The Group employs more than 12,000 people worldwide and owns
or manages 30 hotels and luxury cruisers in five countries.

Mr. Oberoi’s achievements and successes did not, however, take

from his simplicity and old- fashioned charm. He retained, until his
death in May 2002 at the age of 103, a unique humility. He was fond of
saying, “I have been able to accept the challenge and make good. There
is comfort in knowing that whatever little I have achieved has also
helped to raise the prestige of my country.”

MISSION
 Our guests
We are committed to meeting and exceeding the expectations of
our guests through unremitting dedication to perfection, in every
aspect of service.

 Our people
We are committed to the growth, development and welfare of
our people, upon whom we rely to make this happen.

 Our distinctiveness
Together we shall continue the Oberoi tradition, of pioneering in
the hospitality industry, striving for unsurpassed excellence in
high potential locations all the way from the Middle East to the
Asia Pacific.

 Our shareholder
As a result, we will create extraordinary value for our
shareholders.

VISION
• We see an organization which aims at leadership in the hospitality
industry by understanding its guests; designing and delivering
products and services which enable it to exceed their expectations.
We will always demonstrate care for our customers through
anticipation of their needs, attention to detail, distinctive excellence,
warmth and concern.
• We see a lean and responsive organization where decision making is
encouraged at each level and which accepts change. It is committed
and responsive to its guests and their stakeholders.
• We see a multi skilled workforce; which consists of team players who
have pride of ownership, translating organizational vision into
reality.
• We see a multi skilled workforce; which consists of team players who
have pride of ownership, translating organizational vision into
reality.
• We see a diverse workforce which has been exposed to different
cultures, problems, situations and can use its experiences to enrich
the local employees whether in India or overseas.
• We see the world dotted with hotels of The Oberoi Group in
strategic commercial and resort locations.
• We see user-friendly technology enhancing value for our customers
and helping our personnel by making information more accessible.
• We see an organization which is conscious of its role in the
community, supporting social needs and ensuring employment from
within the local community.
• We see an organization which is committed to the environment,
using natural products and recycling items thus ensuring proper use
of diminishing natural resources.
 DHARMA
 Fundamental Code of Conduct
We, as members of The OBEROI Group are committed to display
through our behavior and actions the following CONDUCT which
applies to all aspects of our business:

 CONDUCT which is of the highest ethical standards – intellectual,

financial & moral and reflects the highest levels of courtesy and
consideration to others.
 CONDUCT which builds and maintains teamwork, with mutual trust
as the basis of all working relationship.
 CONDUCT which puts the Customer first, the Company second and
the Self last.
 CONDUCT which exemplifies care for customer through anticipation
of need, attention to detail, excellence, aesthetics and style and
respect for privacy along with warmth and concern.
 CONDUCT which demonstrates two – way communication accepting
constructive debate and dissent whilst acting fearlessly with
conviction.
 CONDUCT which demonstrates that people are our key asset,
through respect for every employee, and leading from the front
regarding performance achievement as well as individual
development.
 CONDUCT which demonstrates that people are our key asset,
through respect for every employee, and leading from the front
regarding performance achievement as well as individual
development.
 CONDUCT which demonstrates that people are our key asset,
through respect for every employee, and leading from the front
regarding performance achievement as well as individual
development.
 ABOUT TRIDENT HOTEL
Trident Hotels falls under the aegis of The Oberoi Group. The Oberoi
Group has presence in seven countries under the luxury 'Oberoi' and
five-star 'Trident' brand. Founded in 1934, it operates 32 hotels, a Nile
Cruiser and a Motor Vessel in the backwaters of Kerala. The Group is
also engaged in flight catering, airport restaurants, travel and tour
services, car rentals, project management and corporate air charters.

Trident hotels are five-star hotels that have established a reputation

for excellence and are acknowledged for offering quality and value.
These hotels combine ideal locations with state of the art facilities and
dependable service in a caring environment, making them the ideal
choice for business and leisure travelers. At present there are ten
Trident hotels in India. These are located in Bandra Kurla Mumbai,
Nariman Point Mumbai, Gurgaon (Delhi National Capital Region),
Hyderabad, Chennai, Bhubaneshwar, Cochin, Agra, Jaipur and Udaipur.
The Oberoi Group also operates a Trident hotel in the Saudi Arabian
city of Jeddah.


 TRIDENT HOTEL JAIPUR

Breathtaking views of the serene Mansagar Lake and the striking

Aravalli range welcome guests at Trident Hotel, Jaipur. Situated
enroute to Jaipur's famous Amber Fort, the Trident, Jaipur offers
gracefully furnished rooms that are well-equipped. There are
excellent facilities for conferences and business events.

Resplendent in the hues of its magnificent past, Jaipur is one of the

most vibrant, 5 star destinations in India. The capital and the largest
city of Rajasthan, it was founded by Maharaja Sawai Jai Singh II, in
1727. Folklore has it that in 1876, the city was painted a luxury, warm
pink color to welcome the Prince of Wales (King Edward VII). Since
then, the 'pink city', as it is lovingly called, has retained its rosy blush,
which has charmed travelers from around the world.
Surrender to the charms of this beautiful city. Located en
route to the famous Amber Fort, this luxury hotel offers stunning views
of the Mansagar Lake and Jal Mahal. These vistas are best admired
from the hotel's 132 rooms and suites. Tastefully appointed, the rooms
are well-lit and airy and offer all the modern amenities such as a
spacious wardrobe, an LCD television, a personal bar and
complimentary high speed Internet for up to eight devices. An intimate
'jharokha' window, at the end of each room is perfect to take in the
panoramic views of the lake or the landscaped gardens, with the
Aravalli range forming a dramatic backdrop. The soothing views are
perfectly complemented by a selection of wellness and
recreation facilities. The highlight though is our signature Trident Kids'
Club, a private, supervised play area where they can have fun playing
games and making friends on their own fun filled holiday.

Wake up to a sumptuous breakfast spread that ensures a

flying start to your day, before stepping out to explore the sights and
discover the rich history of Jaipur. Rajasthan is not only famous for its
majestic forts and lakes, but is also home to one of the most vibrant
cuisines. Our restaurants serve a wide range of local delicacies, pan-
Indian and International cuisines, guaranteed to satisfy discerning
palates.

Situated near Jaipur airport and near Jaipur railway station, Trident,
Jaipur is perfectly positioned to enjoy the city's landmark monuments
and bustling bazaars. For leisure or business travelers to Jaipur,
sightseeing and shopping are musts. The concierge can help arrange
with city tours or suggest the best places to shop.
 Hotel Facilities
 Business Centre
• Meeting rooms with audio - visual equipment
• Billiards Table
• Table Tennis
• Travel desk
• Laundry and valet service
• Rooms for guests with special needs
• Doctor on call
• Babysitter on call
• Yoga sessions
• Experienced travel guides
• Kids Club

 Compliments

 Tea and Coffee maker

 Currency exchange
 Car park
 In-room safe
 Dental and shaving kit
 Shoe shine facility
 Shoe horn
 Slippers
 Iron and iron board
 Rest rooms for guests with special needs
 Wheelchairs
 High speed internet for up to 8 devices
 Left luggage facility.
 DEPARTMENT OVERVIEW
 Housekeeping
The objective of Housekeeping in a Hotel is to provide a clean,
hygienic and well maintained environment for guests. A great
Housekeeper must have a keen eye for detail. Housekeeping
teams today, have extensive guest contact and through these
interactions look for opportunities to preempt guest needs and
provide superior service.

 Laundry
The principle objective is to provide clean and hygienic linen and
garments to guests and uniforms to employees. This is achieved
by using state-of-art equipment with a focus on high quality and
service excellence.

 Kitchen
The kitchen team takes pride in cooking a variety of different
cuisines to enhance the culinary experience of our guests. The
chefs are creative and are constantly training each other to
improve skills in different cuisines and sections of the kitchen.
The kitchen team ensures that the food served at the hotel is
of superior quality and taste. We place great emphasis on using
the best ingredients from around the world and India, cooked to
perfection to give our guests memorable dining experiences. Our
kitchen teams take pride in going the extra mile in meeting
special guest requests.

 Kitchen stewarding department

The kitchen stewarding team supports the food and beverage
department by ensuring the highest standards in hygiene and
sanitation of the food service areas. Kitchen stewards are a
critical part of the food and beverage operation, they maintain
 the quality and quantity of expensive serve ware and utensils.

 Food & beverage department

The objective of the department is to provide exceptional food
and beverage service at Restaurants, Bars, Poolside, in Rooms
and at Banquet facilities of the hotel. The Food & Beverage teams
take pride in making all guest visits memorable by ensuring that
guest needs are met and the experience is enhanced by
personalized service and care.

 Front office
The objective of Front Office is to provide impeccable and
consistent service to all guests that visit the hotel through
reservations, concierge, telephone operations, cashiering, bell
desk and business centre. The Front Office department strives
to offer efficient and personalized guest service in a warm and
courteous manner with the aim of delivering an unforgettable
experience.

 Boutique
Boutiques at our hotels store the finest jewelery, arts and crafts of
the country. Knowledge of the service professional, able to give
an Insight into the culture and craftsmanship. The objective at The
Oberoi Boutique is to provide quick and efficient service to guests
in the most friendly and courteous manner with the aim of
delivering an unforgettable shopping experience to the guests.
 Spa
The Oberoi Spa provides quality world class spa experience for
our guests and associates; a place where beauty, comfort,
knowledge and personalized attention to create a totally
memorable and rejuvenating experience. Our goal entails building
enduring and rewarding relationships with our guests through
knowledge, wellness and superior service.

HOUSEKEEPING
Housekeeping refers to the management of duties and chores
involved in the running of a household, such as cleaning, cooking,
home maintenance, shopping, laundry and bill payment. These tasks
may be performed by members of the household, or by other persons
hired for the purpose.

The Housekeeping department takes pride in keeping the hotel clean

and comfortable, so as to create a ‘Home away from home’. The aim of
all accommodation establishment is to provide their customers with
clean, attractive, comfortable and welcoming surrounding that offer
value for money. Nothing sends a stronger message than cleanliness in
a hospitality operation. No level of service, friendliness or glamour can
equal the sensation a guest has upon entering a spotless, tidy and
conveniently arranged room. Both management and guest consider
the keeping of the place clean and in a good order a necessity for a
hotel to command a fair price and get repeat business.
 Housekeeping may be defined as the provision of a clean,
comfortable and safe environment, It’s is not confined to the
housekeeping department as every member of staff in the
establishment should be concerned with the provision of these
facilities in their own department, e.g.. the chef ‘housekeepers’ in the
kitchen, the restaurant manager or head waiter ‘housekeepers’ in the
restaurant, and the general manager has overall responsibility.

 In any establishment there are three department particularly

concerned with accommodation:
• The reception department, whose staff sell and allocate the
rooms.
• The housekeeping department, whose staff plan, provide and
service the rooms.
• The maintenance department, whose staff provide adequate hot
and cold water, sanitation, heating, lighting and ventilation as
well as maintaining and repairing individual articles and area.

 Importance Of Housekeeping
Housekeeping is an operational department in a hotel, which is
responsible for cleanliness, maintenance, aesthetic upkeep of
rooms, public area, back area and surroundings. A hotel survives
on the sale of room, food, beverages and other minor services
such as the laundry, health club spa and so on. The sale of rooms
constituter a minimum of 50 per cent of these sales. Thus, the
major part of the hotel’s margin of profit comes from the room
sales, because a room once made can be sold over and over
again. The effort that a housekeeping department makes in
giving a guest a desirable room has a direct bearing on the
guest’s experience in a hotel. Guestrooms are the heart of the
hotel.

The housekeeping department not only prepares clean

guestroom on a timely basis for arriving guest, but also cleans
 and maintains everything in the hotel so that the property is as
fresh and attractive as the day it opened for business.
Housekeeping, thus, is an ancillary department that contributes
in a big way towards the overall reputation of a property.

It is rightly said that housekeeping is a 24 x 7 x 365 operation.

Imagine the stacks of linen needed to make up all the beds in a
hotel, the miles if carpeting, floor, walls and ceiling to be cleaned
and maintained, and cleaning compounds along with special
tools and equipment needed in order to clean.

 Role of housekeeping department

Housekeeping plays a very important role in hospitality industry

such as:-
• To achieve the maximum possible efficiency in ensuring the care
and comfort of guests and in the smooth running of the
department.
• To establish a welcoming atmosphere and ensure courteous,
reliable service from all staff of the department.
• To ensure a high standards of cleanliness and general upkeep in
all areas for which the department is responsible.
• To provide linen in rooms, restaurants, banquet hall, conference
venues, health clubs, and so on, as well as maintain an inventory
for the same.
• To provide uniforms for all the staff and maintain adequate
inventories for the same.
• To cater to the laundering requirements of the
hotel linen, staff uniforms and guest clothing.
• To Provide and maintain the floral decorations and maintain the
landscaped areas of the hotel.
• To coordinate renovation and refurnishing of the property as and
when, in consultation with the management and with interior
 designers.
• To deal with lost and found articles.
• To ensure training, control and supervision of all staff attached
to the department.
• To establish a good working relationship with other
department.
• To ensure that safety and security regulations are made known
to all staff of the department.
 HEIRARCHY
EXECUTIVE
HOUSEKEEPER
SUPERVISOR
ASSOCIATES
ATTENNDANTS
TRAINEES
 SHIFT TIMINGS
 MORNING: 8:00AM – 8:00PM
 LATE DUTY: 11:00AM – 11:00PM
 NIGHT: 09:00PM – 09:00AM

At the end of each shift and beginning of other , a briefing is conducted

by supervisors to know the brief about the present status of the hotel
and about the guests and their requests.

ROOMS OF THE HOTEL

Elegance and comfort welcome when you enter the 130 rooms and 2
suites at Trident, Jaipur. Inspired by the rich cultural heritage of the
city, the rooms blend convenience and classic charm with discreet
technology. En suite bathrooms with luxury bath amenities,
complimentary high speed Internet for up to eight devices, an in-room
safe, a personal bar and 24-hour in-room dining are some of the
features designed for your comfort. Enjoy a relaxed sleep on our 8"
posturepedic mattresses and Mallard duck feather pillows, or just put
your feet up and enjoy the views of the Mansagar Lake and golden
sunsets as they fall across the Aravalli Hills.
Check in : 02:00 p.m.
Check out : 12:00 p.m.

 There are 3 types of rooms:

 Garden view :97
 Lake view :35
 Suite Room :02

 Deluxe Garden View Rooms

There are 96 Deluxe Garden View Rooms overlook the
manicured lawns of the hotel with the Aravalli range in the
backdrop with the private balcony.
 Deluxe Lake View Rooms
The Deluxe Lake View Rooms offer serene vistas of the
Mansagar Lake. The sunrise from your balcony is a sight you will
remember long after your stay is over.

 Suites
The two elegantly furnished suites at Trident, Jaipur feature a
separate bedroom and a living room with a jharokha: an ornate,
traditional Rajasthani window. The private balcony is an ideal
setting to enjoy a cup of tea while enjoying serene views of the
hotel’s gardens or Mansagar Lake.

 Standard Features Of a Room

 Air conditioning with individual temperature control
 iPod dock with alarm clock
 Direct dial telephones
 Wireless Internet access
 Personal bar
 Tea and coffee maker
 24 hour room service
 Electronic safe
  LCD television
 Hair dryer
 Iron and Iron Board
 Torch
 The hotel has dedicated smoking guest bedrooms.
 All rooms have 110v / 220v electrical outlets.

 Cleaning the Check-In Room

The Check in rooms are cleaned when the guest is about to
occupy the room. A checklist of room readiness is shared between
the guest room supervisor and the guest room attendants. The
supervisor inspects the readiness of the room for occupancy.

The guest room attendant performs the following cleanings −

• Checking power switches, air conditioner, TV, and other
electronic appliances for healthy condition.
• Making bed with the fresh linen, pillow cases, and bedside mat.

• Cleaning ashtrays and dustbins, replacing if required; and putting

fresh paper stripes.
• Checking stationery and vanity supplies. Replacing/refilling if
required.
 Cleaning the bathroom: floor,walls, toilet,
 vanity area, shower area, and tub.
 Checking bathroom supplies. Replacing the used supplies
with the new ones.
  Checking the room curtains and drapes for stains, replacing
if needed, and closing.
 Discarding the used supplies in the guest room.
 Spraying the room freshener.

 Cleaning an Occupied Room

The room is cleaned when the guest is occupying the room. It
includes cleaning and keeping all occupied rooms twice per day
on guests’ requests and convenience, generally takes 10-15 min.
 Entering the guest room by following the set procedure.
 Clearing the dustbins.
 Collecting the used linen and putting it in the linen bag.
 Making the bed.
 Carrying out the guest room dusting.
 Vacuuming of carpet and bedside mats.
 Cleaning the bathroom and replenishing the bathroom
supplies.
 Checking the functionality of light bulbs, television,
electric kettle, and intercom device.

 Cleaning the Check-Out Room

This cleaning is performed when the guest vacates the guest room
and proceeds for hotel check-out formalities. It generally takes
30-40 min. The cleaning involves –
 Assembling bed, chairs, settees, and other furniture and placing it
appropriately.
 Wiping guest room floor with wet mop.
  Cleaning the writing tables, assembling and placing stationery
appropriately.
 Checking under the beds and chairs, and in the locker for any
articles the guest left behind.
 All personal stuff, documents, articles left in the room (if any) are
removed and deposited to Lost and Found desk.
 Cleaning all walls of bathroom with wet wipe.
 Cleaning all electric appliances such as fan, refrigerator and
others.
 Keeping heaters/air conditioners at lowest power consuming
option.
 Switching off the room light and television.
 Locking the guest room door and cleaning area outside it.
 Depositing the keys at front office desk.

 Some extra cleaning:

 Pantry setup
 Equipments of pantry
 Cupboard, shelves & caddy
 Corridor
 Chemical dispenser.

 Spring Cleaning
Spring cleaning is generally performed once a year by moving
furniture and cleaning the guest rooms entirely for dust, stains,
broken furniture, and garbage. It is also called as Deep Cleaning as
it is ensured that no portion of the area is left soiled.
 Periodic Cleaning in Hotel
Some cleaning such as occupied guest room cleaning requires to
be carried out twice on daily basis. The check-in and check-out
cleanings are little less frequent.

Further, the cleaning of air-conditioner and refrigerator is less

frequent. Thus, depending upon frequency of use of a particular
area or device, the frequency of cleaning varies.

 Turndown Services
An evening cleaning is done between 6:00pm to 9:00pm in which
guest is asked if he or she would like their room to be cleaned.
The procedure is similar to cleaning of occupied room but little
less in depth.

 Cleaning and Keeping Public Areas of Hotel

The public areas are shared commonly among guests. They
include:
• Keeping Front office, Lobby, and Corridors
Front Office and Lobby is highly frequented. It must be
clean at all hours of the day. The housekeeping staff needs
to clean desks, fans, ceiling, chairs, and computers. The staff
also cleans and disinfects the telephone devices, keyboards,
flooring, corridors, and glass doors at the entrance of the
lobby.
• Keeping the Dining Area
The dining area is the next most frequently visited area. The
housekeeping staff puts in good efforts for lighting, chandeliers,
and cleaning the ceiling, furniture, and décor items. It also
includes spreading the clean dining linen on the dining tables and
keeping the floor clean. It is generally done when the area is not
busy.
• Cleaning the Lifts
The house keeping staff cleans lifts preferably early
morning to avoid rush
for use. They stop it at the ground floor, its doors are kept
open, and it is then cleaned starting from top and working
towards bottom.

• Cleaning the Swimming Pools

Cleaning of the swimming pools is highly required during
summer conducted by the hotel if it has an in-house expertise,
or it can be contracted with an agency. Cleaning of swimming
pool involves catching any leaves, purifying the pool water, and
cleaning the areas surrounding the pool; including shower and
changing rooms.

• Cleaning and Keeping the Hotel Garden

Watering and trimming the trees and shrubs, fertilizing the
plants, raking the fall leaves, and Arborsculpture (an art of
shaping trees into wonderful shapes), is taken care.
 Cleaning the Parking Area
It mostly involves hard sweeping the parking space, removing
the cobwebs under the parking shades, and putting up
appropriate guiding signs.

 Guest supplies:
 In bathroom:
 Four bath towel
 Three face towel
  Three hand towel
 One bathmat and
 Anti skid mat

 On vanity counter:
 Dental kit
 Kama ayurveda soap & moisturizer
 Shower cap
 Comb
 Hair dryer
 Sanitary Bag
 Waste bin
 Facial Tissue

 On the Shower Rack:

 Kama ayurveda Shower Gel
 Kama ayurveda Shampoo
 Kama ayurveda Conditioner
 Kama ayurveda Soap

 On the Toilet Roll Holder:

 Two kleenex toilet Roll

 Room
 Laundry bag with laundry slip
  Luggage rack
 Shoe polish
 Writing Folder
 Calendar
 Magazine
 Alarm Clock
 Scribbling Pad and pencil
 Complimentary water
 Tea Coffee Making Facility
 IRD Menu and Breakfast card

 Cupboard:
 Iron box and board
 Bathrobe
 Hanger
 Safe
 Torch

 TCMF Tray:
o TCMF Box, Coffee Mug, Tea Spoon, Dip Tray and Kettle.
 Four Milk Concentrate (D’lecta)
 2 Trident Green Tea
 2 Trident Assam Tea
 2 Trident Darjeeling Tea
 2 Trident Earl Grey Tea
  Four Nescafe Coffee
 Four white sugar & Four brown sugar
 Four Non-Calorie Sugar Free (stevia)

 Minibar
 2*Kingfisher beer(330ML) - Rs. 350(each)
 2*Aava mineral water(250ML) - Rs. 100(each)
 2*Coke can(300ML) - Rs. 150(each)
 1* Fanta can - Rs. 150
 1* Sprite can - Rs. 150
 1* Soda - Rs. 150
 1* Biscuit - Rs. 100
 1*Chocolate - Rs. 160
 1*Chips - 125
 1*Nimbu Roasted Chana Jor - 125
 1*Peri Peri Chickpeas – 125

 Linen Used in Trident Jaipur are

 Welspun
 Trident

 In bathroom:
 4* bath towel – 30”*60”
 3* hand towel – 16”*30”
 3* face towel – 13”*13”
  1* bath mat – 20”*34”
 In room:
 Single bed sheet – 290*210 cm
 Double bed sheet – 290*280 cm
 Single duvet cover – 240*194 cm
 Double duvet cover – 249*240 cm
 Rectangle pillow cover – 88*57 cm

 Uniform Room
It is one of the most important section in HK . All the
uniforms are issued from here for different departments .
Uniform Room Supervisor heads the linen room. A proper report
is prepared for Linen received and issued. Each staff are given a
particular code that holds goods of their linen. Uniform room has
a tailor that stitches and mends the uniform and an upholster to
take care of upholstery work.

 Laundry
The importance of laundry is inevitable as it processes the soiled
linen and uniform and supplies clean linen and uniform on daily
basis thus plays an important role in maintaining high standards.
Its also one of the important section for revenue generation.

 Laundry Process:
 Collecting soiled linen
 Transporting the soiled linen
 Sorting linen
  Weighing and loading washer
 Washing and extraction
 Wash hands
 Unloading washer
 Loading dryer
 Finishing
 Sorting and redistribution

 Equipments in laundry
 Calendar machine
 Hot head press
 Steam press
 Washing machine
 Hydro extraction
 Dry cleaning
 Chemical used are of diversey taski.

 Housekeeping Control Desk

The housekeeping control desk is situated next to the
Executive Housekeeper cabin. It is the nerve centre of
coordination of housekeeping to other department. The place
where all the master keys are issued and handed back.
 The main duties of Desk Supervisor:-
 Attends guest request and complaints.
 Inspects the room.
 Prepare discrepancy report.
 Consolidates the room occupancy report and sends it to front
office.
 Reports maintained at housekeeping desk:-
 PR File
 Public Area
 Snagging points
 LQA
 Arrival report
 Nightshift checklist report
 Store requisition
 Turndown report
 Discrepancy report
 Logbook
 Key history report
 Accident report
 Lost and found report
 Morning Briefing takes place at 0700 hrs everyday in the
Housekeeping Control Desk room.
 Evening briefing takes place at 1700 hrs everyday in
housekeeping control desk room.
 KITCHEN

Hotels are justify proud of their reputation for fine cuisine and
elegant dining. Food production is an integral part of hotel. When the
guest arrives at the hotel he not only expects good food of the
highest possible standard. Especially in today’s times with growing
competition it is very essential that the hotel tries to provides as
many food outlets to the guest serving various kinds of quality
cuisine.

Nowadays the restaurants not only

provide service to in-house guest but also to the local guest.
Food production is the conversion of food from the raw to the
palatable. These are principles, procedures and techniques in food
production just like in other fields.

Kitchen is one of the most important unit of a hotel. The

kitchen is a place where food is prepared. Kitchen is the central
point of activities in all restaurants and hotels where food is
prepared. It is the heart of hotel. The purpose of kitchen
organization in a hotel or restaurant is to produce is managed for the
most effective use of staff, equipment and materials . It is revenue
earning unit. 50% of hotel's collection is from food.

 Hierarchy of kitchen

Executive chef
Sous chef
Chef de partie
Commis 1
Commis 2
Commis 3
Apprentice
Trainees

 Shift allocation
 Morning shift : 7:00am-7:00pm
 Afternoon shift : 11:00am-11:00pm
 Night shift : 11:00pm-11:00am
Trident Jaipur the kitchen is specifically designed so that it is
exactly in the middle of the hotel and can be accessible from
anywhere.
There is only one main kitchen, that cater orders from everywhere i.e.
Jalmahal, Mansagar Bar, IRD, Banquet(Jaigadh and Nahargadh), Pool
Side and The Verandah. The kitchen is divided into sections on basis of
the work which are:-
 Butchery
 Bakery & Confectionary
 Indian
 Continental
 Garde Manger
 Cafeteria

 The various sections:-

 Butchery
 A section where all meat, poultry, and fish items are received. Due
to increasing demand of non-vegetarian items the hotel have built
a separate unit in the premises itself .
 The meat products are supplied to all the kitchen.
 Meat items are cleaned, packed and stored here for future
use by different outlets.
 It is the meat fabrication area of the hotel.
 Temperature of walk-in 8-10oC.
 Temperature of deep-in -14oC.
 All the cuts are coded, packed and stored in walk-in.
 Items are vacuum packed by vacuum machine.
 All the items are dated and FIFO system is followed.
 Inner deep is actually meant for extra stock or which is not used
 at regular basis.
 Stock taking is carried out, fumigation is carried out and walk-in
and deep is cleared thoroughly at regular basis.
 Equipment used :
 Cleaver, Sharpening stone, boning knife.
 Upright freezer
 Band saw
 Vacuum sealer
 Chopper and grinder(meat mincer)
 Heavy duty slicer
 Weighing machine

 Bakery & Confectionary

 A twin room enclosure called confectionery & bakery.
 Preparation of cakes, breads, pastries, tarts etc.
 A large variety of dessert and beverage provides to the guest.
 Provide services to banquet, restaurant etc.
 Equipments used:
 Dough mixer
 Dough stretchers
 Dough proving cabinet
 Upright freezer
 refrigerator
 Chest freezer
 Waffle maker
 Deck oven
  Weighing machine
 Blender
 Tins and bakery cookware

 Indian
 Responsible for preparation of all Indian dishes
 TANDOOR: Responsible for preparation of all tandoor items and
Indian breads.
 HALWAI: Responsible for preparation of all Indian sweets
whether hot or cold. All dishes are prepared for ‘a la carte’ and
all sweet dishes are prepared for ‘a la carte’ as well as banquet
parties and kept in cold storage under lock and key.
 Caters to buffet, banquet, room services, verandah etc.
 Equipment used:
 Microwave
 Potato peeler
 Food processor
 Food cutter
 Char grills
 Hotplates
 Ranges
 Clay tandoor
 Tawa
 Wet grinder
 Pulverizer
 Continental
 A kitchen next to Indian kitchen.
 Caters to verandah, buffet, roomservice, banquet etc.
 Responsible for all continental preparations.
 Prepares all types of soups, and stocks of all types of soups.
 e.g. Mulligatawny, cream of mushroom, cream of
carrot, etc.
 Prepares and stock the sauces.
 Equipment used:
 Combi ovens
 Hot plates
 Microwave
 Ranges
 Salamander
 Deep fryer
 Robot coupe , Potato peeler
 Vacuum sealer, mincer.

 Garde Manger
 A cool well-ventilated area where cold dishes as salads,
hors d’oeuvres, appetizers, canapés etc. are prepared and stored
under refrigeration.
 Equipments used:
 Salad spinner
 Toasters
 Refrigerator
  Traulsen refrigerator
 Griller
 Blender
 Milk shaker

 Cafeteria
 The section where food is being prepared for the staff of the hotel
by Communar chef (staff cook).

 Hygiene Standards:
 Working station should be kept clean. One should always clean
the working area once the work is done. There “Clean as you go”
Sticker on Walls.
 One should use gloves while handling food with hands especially
while marinating meats. Avoid cross contamination of food.
 Keep washing your hands after certain time intervals. Keep
your Chef coat clean as much as possible.
 All containers kept in the fridge must be refilled only when they
are washed and clean once they are used. Tagging should be done
properly.
 Cleaning of walk-ins and fridges must be done properly at certain
time intervals.
 One shouldn’t be allowed to enter the kitchen without wearing a
hair net or a Chef cap.

 Plating Standards:
 Pasta should be given in a pasta plate with regular portion
size and should be garnished properly.
 On buffet (continental section) first garlic, lamb/mutton,
chicken/turkey, fish, pasta, vegetable accompaniment and potato
accompaniment should be kept in sequence.
 Soups are served piping hot along with the correct garnish.
 Display items:
 Marble tops
 Heights
 Ceramic bowl
 Glass jar
 Glass container etc.
 Frequently requested dishes:
 Rajasthani Laal Maas: lamb braised in mathania chilies
and garlic.
 Kebab platter: assortment of fish, chicken and lamb kebab.
 Rajasthani thali
 Grilled salmon : apple, fennel and radish salad
 Florentine : poached egg on creamed spinach, mornay sauce
 Benedict: poached egg on English muffins, smoked ham,
hollandaise sauce.
 Maans ke sooley: lamb marinated in chilly, coriander, and cumin,
cooked in tandoor.
 Lamb seekh kebab: minced lamb skewers, cooked in tandoor.
 Dahi ke kebab: hung curd filled patties flavored with cardamom.
 Sabz diwani handi: melange of vegetables cooked on “Dum” with
green cardamom and mace
 Dahiwala murgh: cardamom and yoghurt steeped chicken
curry.
 Meen moilee : kerala style coconut milk infused fish curry.
 Dum biriyani: slow cooked long grain basmati rice filled with
ingredients of your choice.
 Dal makhani: slow cooked black lentil with butter and cream
 Palak mangodi: sundried lentil dumplings basted with a
flavorful spinach sauce.
 Papad ki subzi: sundried lentil poppadums stewed in a coriander
seeds influenced sauce
 Pithod ki subzi: steamed garbanzo bean flour cakes with a
Rajasthani sauce
 Trident Caesar salad: iceberg , parmesan, herbed croutons,
homemade Caesar dressing with chicken/bacon/vegetable.
 Watermelon and green : feta, mint, basil oil.
 Bruschetta : tomato and buffalo mozzarella, mushroom and black
pepper, zucchini and cheese.
 Trident club sandwich
 Grilled chicken sandwich
 Margarita pizza
 Paneer tikka pizza
 Pepperoni and cheese pizza
 Aglio olio pepperoncino : olive oil, garlic, chilli flakes
 Funghi porcini : porcini mushroom, onion, cream
 Carbonara : cream, bacon, egg.
 Chicken schnitzel : tomato olive dressing, fries
 Thai curry : kaffir lime leaf and galangal
 Massaman curry: Thai spices and coconut milk
 Sichuan sauce :spicy chilies, ground garlic
 Stir fried noodles
 Sugar poached cottage cheese gulab jamun
 Milk steeped cottage cheese rasmalai
 Sweet corn chicken soup
 Fish finger with tartar sauce
 Chicken nuggets with ketchup
 Spaghetti with tomato sauce
 Vegetable tossed noodles

FOOD & BEVERAGE

Food and Beverage Department is one of the main service oriented
and crucial division of the hotel. It renders the services of prepared
food items, beverages, and tobacco in a hospitable way to the
customers as per their demand.

The significant feature of this department is that, it is the second

highest revenue generating department next to the front office. The
important functions include the design and development of menus,
pricing, portion control, wastage control, customer staff relations
and staff training.
 This department comprises of five main operational
areas:
 Jal Mahal Restaurant
 Mansagar Bar
 The Verandah
 In Room Dining
 Banquet : Jaigadh & Nahargadh
 Jal Mahal: Restaurant
Named after the famous Jal Mahal (Water Palace) in the middle of the
Mansagar Lake, Trident, Jaipur's award-winning restaurant is a
culinary delight with an ambience to match. The restaurant serves
authentic Rajasthani delights, as well as a creatively crafted menu
of Continental and Asian dishes, giving you plenty to remember and
relish. The expansive buffet breakfast menu features a wide range
of Continental and Indian delicacies, as well as American breakfast
items and options especially for the health conscious.

Lunch and dinner specials include Murgh Tikka Makhani (chicken

simmered in tomatoes and fenugreek), Rajasthani Laal Maas (spiced
spring lamb) and vegetarian or non-vegetarian.
 TIMINGS:
 Breakfast : 7:30am-10:30am
 Lunch : 12:30pm-3:30pm
 Dinner : 7:00pm-10:30p
 A LA CARTE : throughout the day
 CAPACITY: 88 covers
 Buffet and a la carte menu is served here.
 Jal Mahal has a view of Swimming pool.
 Entertainment - occasionally live kalbelia dance and puppet
show on regular basis.
 Crockery : Feather Touch Brand (China)
 Cutlery : Hepp Premium Brand (Germany)
 Glassware: Ocean (Thailand)
 Table mat: Chilewich (USA) 18*24
 Table : Green Udaipuri Marble
 BUFFET:
 Breakfast : 7:30am-10:30am
 Lunch : 12:30pm-3:30pm
 Dinner : 7:00pm-10:30pm
 CHARGES :
 Breakfast : 750++
 Lunch : 1150++
 Dinner : 1300++
 With GST of 18% extra
 The breakfast buffet consist:-
 Fresh juice
 Two milkshakes
 Health drink
 Continental cuisine
 Indian cuisine
 Cut fruits and whole fruits
 Cereals with hot and cold milk
 Variety of Breads and cheese
 Cold cuts
 Museli
 Flavored yogurt
 Variety of dressings
 Salads
 Bakery product: donuts, muffins, banana cakes, carrot
cakes, croissant, etc.
 Tea : black tea, masala tea, regular tea.
 Coffee : black, cappuccino, espresso, regular, filter.
 The lunch buffet consist:
 Indian dishes
 Continental dishes
 Breads
 Five Salads : two non-veg and rest veg.
 Two soups : veg and non-veg
 Five sweets : cake, Indian sweets, pastries, etc.
 The dinner buffet consist:
 Continental dishes
 Indian dishes
 Salads and dressings
 Breads
 Two soups : one veg and one non-veg
 Curd and flavored curd with assorted accompaniments
  Indian pickles
 Desserts : one hot and rest cold.
 During the peak days of the week when all the 88 covers are
occupied, the banquet halls, Jaigadh and Nahargadh are also
converted as an extension to the restaurant providing 48 extra
covers.
 Signature dish:
 Maans ke sooley, Laal mass, mutton roganjosh, murgh tikka,
murgh malai tikka, Paneer tikka, paan flavored ice-cream.

 Mansagar Bar

 Named after lake situated nearby, Located next to the

swimming pool and overlooking the Mansagar Lake. The
extensive beverages menu includes the finest aperitifs, single
malts and blended Scotch whiskies, American whiskies, Russian
 vodka, domestic and imported beers, as well as classic and
contemporary cocktails, mock tails and fresh fruit juices.
 Open from 11am to 11pm.
 The bar has a verandah that opens up to Jal Mahal Palace. Private
parties, get together, or for a romantic evening. Bar customizes
this area according to need so prior booking is necessary.
 The bar has happy hours from 07:00 pm – 08:00 pm which means
after one order the second order is completely free.

 The Verandah
The Verandah, located at the poolside overlooking the Aravalli, offers
an exciting amalgamation of delicacies from Italian cuisine and
Barbeque grill items.
The menu freshly grilled meat platter with Bhatti ka murgh, Maas
ke sooley, Chapli kebab etc. The vegetarians will enjoy our Mawe aur
Kachhe kela ki tikki, Paneer sooley, Malai broccoli etc. Grills will be
accompanied with lentils, vegetable preparations. Desserts included
are homemade Doodh ki barfi, Badaam aur Gajar Halwa and Malai
kulfi.
 The Verandah is a 34 cover restaurant which operates
mostly in evenings unless there are special reservations
during the day. It offers a superlative dining experience.
 The timings are 7 pm to 10:30 pm.
 The Verandah has no buffet of it’s own but on special request a
guest can have Jalmahal Buffet in Verandah.
 The Restaurant serves exclusive Italian Cuisine.
 Traditional central Italian cuisine is served.
 Food & Beverage served at pool:
 Salads
 Sandwich
 Snacks
 Light Refreshment
 Exotic Cocktails

 In Room Dining
 In room dining is a service provided to rooms to order
food and is operating for 24 hours.
 System followed:
 Picking up the order promptly and efficiently
 Setting up of tray / trolley
 Delivering the order quickly and promptly in room
 Prepare the tray / trolley for delivery
 Clearing the tray from the room promptly on time.
 Presenting the bill – make the bill accurate.
 IRD control sheet keeps the record of orders that keeps log of
order, delivery person, time, total time taken, tray used.

 Banquet
 There are two Banquets in The Trident Jaipur named after two
palaces of Jaipur: Jaigadh and Nahargadh.
 Both of the banquets are same size that is 590 Sq. ft. Both makes
1180 Sq. ft.
 Ideal for business meet and conference.
 Not suitable for bigger events.

 Different meeting room layout:

 Hierarchy
Restaurant Manager

supervisors

captain

Steward

Apprentice

Trainees

FRONT OFFICE
It is the department of the hotel which directly interacts with the
customers when they first arrive at the hotel. The staff of this
department is very visible to the guests.

Front office staff handles the transactions between the hotel and its
guests. The staff receives the guests, handles their requests, and
strikes the first impression about the hotel into their minds.

 Front office is also called as reception area as where

the receptionist gets in touch of the guest and attends
them.
 There are two categories of Front Office Operations −
 Front-House Operations
 These operations are visible to the guests of the hotel. The guests
can interact and see these operations, hence, the name Front-
House operations. Few of these operations include −

• To handle request for an accommodation.

• Checking accommodation availability and assigning it to the
guest.

• Collecting detail information while guest registration.

• Creating a guest’s account with the FO accounting system.

• Issuing accommodation keys to the guest.

• Settling guest payment at the time of check- out.

 Back-House Operations
Front Office staff conducts these operations in the
absence of the guests or when the guest’s involvement is
not required. These operations involve activities such as −
 Determining the type of guest (fresh/repeat) by checking the
database.
 Ensuring preferences of the guest to give a personal touch to
the service.
 Maintaining guest’s account with the accounting system.
 Preparing the guest’s bill.
 Collecting the balance amount of guest bills.
 Generating reports

 Different section of front office:

 Lobby
It is an area which is located at the entrance of a hotel building
with sitting arrangement for guest's visitors to meet and wait.
 Bell Desk
It is located at either side of lobby needed by bell boys.
 Responsible for handling the guest luggage during arrival and
departure. The bell desk section also handle the paying, deliver
guest mail and messages to the concern guest room.
 Front Desk
Located in the lobby. It also allocate the room and established the
rates for different types of guest. The person of the section is
called Receptionist. and responsible for handling mail and
messages with room keys.
 Concierge
This section of front office is responsible for arranging the
packages, tickets etc for the guest as per their request.
 Cashier
Cashiers post charges and payments to guest’s accounts
all of which is later verified during an accounting procedure
called the night audit. The main functions of a cashier would
include:
• Post all guests charges and credits into the respective
folios.
• Settle all guest bills upon departure.
• Encase foreign exchange as per regulations.
• Disburse petty cash to hotel staff and authorized
paid outs
 Back Office
Back office usually deals with the clerical job of the hotel. The
back office includes making guest history cards, filling of the
arrival and departure information, etc.
 Guest Cycle:

 Rack Rate:
 Hierarchy

Front Office Manager

Duty Manager
Supervisors
Assistants
Bell Boys
Trainees

 Work Cycle
• Morning shift: Timing: 7 am

• General shift: Timing: 9 am

• Night shift: Timing: 10 pm

 Software used
• PMS (Property Management System)

• Micros 9700D

• Triton

 No. of floors:- 4
 No. of Rooms:

Deluxe Garden View 97

Rooms
Deluxe Lake View 35
Rooms
Suites 2

 Check in : 2 pm

 Check out : 12 pm

 Late check out: 3pm

 Mode of reservations:
o email
 o Fax
o Walk in
o Telephone
 Source of reservations:
o Direct
o Travel agencies
o Company
o Hotel websites

 Check-In
 Guest meet at porch & luggage kept at bell desk.
 Make him comfortable at lobby.
 Serve him welcome drink.
 Complete registration formalities.
 Issues room key.
 Escorting the guests to the room.
 All the formalities done by back office.
 Check-Out
 Baggage collected from room and the guest has checked out,
escorting the guest to porch, keeps the luggage in car and wishes
him fond farewell.
 The Housekeeping team inspects the room for any damages,
consumptions etc.
 When the guestreaches the front desk, his bill folio is
presented.
 Guest settles the account.
 Luggage is dropped in his car and bids him farewell.

 Equipments used in front office:

 Computer with internet
 Telephone
 IBM key card maker and reader
 Printer
 Xerox machine
 FAX machine
 TV
 Credit Card Machine
 Safe Deposit Box
 Calculator etc.
 WELLNESS & RECREATION FACILITY
 Spa
 Fitness Centre
 Swimming Pool
 Kids Club
 Garden

Spa
Subtle fragrances of lavender, jasmine and lemongrass greet you as
you enter the Trident spa. spa offers a range of treatments designed
to renew, refresh and rejuvenate. Therapists can combine techniques
and customize treatments based on your need.

Spa suites are fitted with shower facilities.

 Opening hours- 9 a.m. - 9 p.m.

 SPA menu:
o Massage
o Trident Signature
o Body Exfoliation
o Body Envelopment (scrub & wrap)
o Ayurveda
o Advance Therapies
 Oil used in spa:
o Melody
o Invigorating
o Euphoria

 Trident signature massage includes dhara, a warm, aromatic

blend that stimulates the third eye, helps to relieve insomnia
and has a profoundly calming effect.

Fitness Centre
 With a complete range of cardiovascular and strength training
machines, fitness centre at Trident, Jaipur is well equipped. It
also has separate areas for stretching and relaxing.
 Opening hours : 7 a.m. – 8 p.m.
 Brand name of equipments: Life Fitness.
 Fitness Centre are fitted with shower facilities.

Swimming Pool
 The pool is only for resident guests at Trident, Jaipur.
 Opening hours :
 In Summer - 7 a.m. – 7 p.m.
 In Winter - 7 a.m. – 6 p.m.
 Length : 60ft,
 Width : 30ft,
 Depth : 4.5ft.

Kids Club
Kids at their very own private abode - Trident Kids Club, they have
everything they need to have an exciting and unforgettable holiday.
The attractive play area with toys, splash pool, swings and variety of
games keeps the little ones busy.

 Opening hours: 9 am. – 7 a.m.

 Age limit: up to 12 yr old
 Few activities like Junior chef, Bartending, Pottery, Art & Craft,
indoor and outdoor fun activities conducted for kids.

Garden
Apart from their chaotic life, guest can come and relax and spend
some time with their family, friends, and young ones. The garden has
a nice picturesque view. In the morning and evening they can come
for small walk, jogging, yoga etc.

LEARNING OUTCOME
 Housekeeping
 Learned about how to receive calls at
housekeeping desk.
 Handling of guests requests and complaints.
 Lost and found procedure.
 Cleaning of rooms and corridors as per standard.
 Super cleaning of guest rooms.
 Checking of Minibar.
 Different chemicals used on floors.
 Room decorations and towel arts.

 Kitchen
 Learned about hygiene standards.
 Tagging of items in walk-in and deep-in.
 Vegetable setup and store pick up.
 Handling of buffet.
 Set up for buffet.
 Handling of live counter.
 Mis-en-place preparations.
 Preparation for buffet.
 Preparations for al a carte.
 Different cuts of vegetables.

 Food & Beverage

 Different types of tray and trolley setup.
  Servicing of guest orders.
 Servicing in IRD.
 Different types of napkin folds.
 How to do clearance.
 Side station setup.
 Setting up of buffet.
 Handling of buffet.
 Refilling of buffet.
 Preparation of tea and coffee.
 Different type of table setup.
 Restaurant setup.
 Front Office
 Handling of kids and their parents.
 Welcoming of guests and servicing of welcome drink.
 Clearance from lobby.
 Luggage service and tagging of luggage.
 Communication and interaction with guest.
 Rooming and escorting the guests.
 Handling of guest calls and guest requests.
 Updating of reg cards.
 Making vouchers for guest amenities.
 Making key jackets for next day arrival and attaching welcome
cards and profile notes.
CONCLUSION
Needless to say that this experience was highly enriching
and educative one as I went on from one department to
another department and got the opportunity to work
under highly respected senior professionals. I learned
that every individual is different and everyone has
something unique to offer. I learned that every job has
its nuances and value and no job is superior to other. I
learnt the working in hotel requires constant improve
and improvise. I learned that it is just a beginning of a
long road ahead… full of challenges. But I know I will be
able to run along as I have my foundation firmly built in.
This is the place which pushed me to take the first step
to be professional and as a human I will always look
back at the time spend here with fondness , pride and
nostalgic moments.

I cannot but think all the people who have helped me

in several different ways that will go a long way in
facilitating the commencement of a wonderful journey.