How the Training Semester Marks are distributed

Evaluation Criteria Marks

1 PERFORMANCE APPRAISAL 500
2 PRESENTATION OF REPORT 100

3 VIVA 100

4 LOG BOOK 100

5 TRAINING Report 200

Total 1000
01. Acknowledgements
02. Index: (Sr. No., Content and Page No.)
03. Introduction
a.) history and growth of the hotel
b.) a brief of the hotel you are training in
04. Organization mission and vision statement
05. Introduction - area of the hotel, number of rooms,
F & B outlets, other services and facilities provided
01. Types of Rooms, break up of total number of rooms and
names of floors and suites
02. Room tariffs, plans and packages
03. Front office organization and hierarchy of staff
04. Duties and responsibilities of sectional manager,
supervisor and operational staff
05. Layout of each section eg front desk, lobby, reservation
06. Procedures & functions performed at various shifts –
check-ins, check-out and other guest services
07. Equipment used : heavy duty, manufacturer, special
equipment, etc
08. PMS in use, its scope and other details
09. Situation handling / special observations
10. Suggestions for improvement
11. For each section or procedure attach forms/slips/
reports
12. Trainees may also attach pictures/ brochures etc.

Areas to be covered
1. Reservation (with emphasis on Computerized Reservation
Systems, ‘C’ forms and procedures)
2. Reception
3. Bell desk and other uniformed services
4. Cashier/ Business Centre/ Airport Rep
5. Concierge
6. Lobby Manager
7. Guest Relations Executive
01. Introduction and location in the hotel,
02. Housekeeping organization & hierarchy
03. Duties and responsibilities of Executive house keeper,
Asst. housekeeper, senior supervisors, (floors & public
area) supervisors, Room boys/maids, housemen, etc.
04. Layout/ floor plan
05. Procedures & functions performed at various sections
in various shifts
06. Equipment used : heavy duty – manufacturer of special
equipment
07. Cleaning agents used (item, manufacturer, use)
08. Various room supplies, guest supplies and in-room
amenities (including the contents and control of minibar
09. Write briefly on pest control, laundry procedures, flower
arrangements, lost and found procedures, etc.
10. Files, registers, records and formats maintained
11. Linen and Uniform section
12. Laundry
13. Suggestions for improvement
14. Contents and layout of the Maid’s trolley

Areas to be covered
1. Floors
2. Public area
3. Linen/ Laundry/ Uniform room
4. HK Desk
5. Florist/ HK Stores
01. Introduction
02. Types of kitchen (Main, satellite) and their sections
03. Kitchen organization – structure and hierarchy
04. For each kitchen
• the F&B outlet(s) it caters to
• kind of food/ menu prepared in that kitchen/recipes
• breakup of the tasks performed in each section/shift
• equipment used – heavy duty, manufacturers
• work procedures
• records/ formats maintained – forms/ slips/ reports
05. Stores
06. Purchases
07. Receiving
08. Layout of kitchens
02. Observations and recommendations

Areas to be covered
1. Main kitchen
2. Garde Manger (Larder)
3. Butchery
4. Bakery
5. Satellite kitchens
01. Introduction
02. Department organisation chart – hierarchy
03. No. of outlets

Per Section / outlet

01. Introduction - name (and meaning) and type of F&B outlet,
no. of covers, hours of operation, dimensions, location of
the outlet in the hotel, ambience, any other information
02. Outlet hierarchy, name of manager and no of staff of each
designation
03. Layout of outlet showing sections, entrances, exits
04. Duties & responsibilities of – sectional manager,
supervisors, operating staff
05. Type of cuisine & menu – photocopy of menu if possible
06. Type of service
07. Buffet service : sit down with covers/ sit down without
covers/ standup/ others
08. Buffet set up
09. Buffet equipment
10. Buffet food layout : illustrate by drawing, pictures, etc.
11. Entertainment – music/ dancing/ etc (if applicable)
12. Seating and tables – shapes/size/no./chairs/sofas/
booths/ etc.
13. List of equipment – flatware, hollowware, glassware,
crockery, others service equipment
14. Napery
15. Consumable supplies (such as sauces, portion packs)
16. Table and cover setup for different meal periods
17. Side boards: how many in total, how many covers do they
serve, design and dimension
18. Restaurant sales statistics such as average no. of
covers sold each day, ASP of guests, average sales per
day.
19. Table reservation procedures and policies (if applicable)
20. Order taking, placing and billing procedure (POS/manual)
21. Formats
22. Unique selling procedures, incentives and promotional
activities
23. Contents of briefing/debriefing
24. Duty rosters and shifts
25. Types of records and registers maintained
26. Observations and Recommendations
01. Name and meaning
02. Name of Manager
03. Brief Description on the ambience and the back bar
04. Capacity (table and counter)
05. Length of the bar counter, height of the bar counter
06. Operating hours
07. Outlet organizational chart
08. Complimentaries given with drinks
09. Popular cocktails - names, recipes and garnishes
10. Other alcoholic beverages brands, price etc.
(Spirits, Aperitifs, Wines, Liqueurs, Beers, Others)
11. House brands and Pouring brands
12. Non alcohlic beverages supplies
13. Happy hours poilicy
14. Ordertaking and billing procedures
15. Sales mix
16. Layout of outlet
17. Stock taking procedure/report
18. Bar heavy equipment
19. Bartender tools and wares
20. Taxes, licenses required, laws regarding sale of alcohol
21. Sales statistics
22. List of glassware and their use
01. Name of the Manager
02. No. of rooms
03. Dimensions of the R.S. department
04. Operating hours
05. Department organization chart
06. Duty rota
07. Mode of operation
08. List of all flatware, hollowware, crockery, glassware
(types, use & manufacturers)
09. Details of Special equipment (trays, trolleys, hot cases)
10. Diagrammatic layout of room service department
11, Linen
12. Layout of the presetting area for trays/trolleys
13. Procedural flowchart from ordertaking to in-room
delivery of order (incl related policies and practices)
14. Procedures and standards for clearance of trays and
trolleys from room
14. Records and files maintained
15. Coordination with Housekeeping
16. Breakfast door knob menus and regular Room Service
menu listing with prices
17. Placing amenities in guestrooms prior to arrival
18. VIP guest handling at room service
19. Sales statistics
20. Particular problems faced by Room Service
21. Observations and recommendations