INSTITUTE OF HOTEL MANAGEMENT

AHMEDBAD

A
INDUSTRIAL TRAINING REPORT

AT
THE PARK HOTEL
NAVI MUMBAI

PREPARED BY
MS. KAJAL JEETENDRA DHUSIYA

SUBMITTED IN PARTIAL FULLFILMENT OF

INSTITUTE OF HOTEL MANAGEMENT AHMEDBAD
FOR ACADEMIC YEAR 2019-2020
 INSTITUTE OF HOTEL MANAGEMENT AHMEDBAD

nd
This to certify that MS.KAJAL JEETENDRA DHUSIYA student of II year. has
satisfactorily completed the training at “THE PARK HOTEL” as laid down by the
INSTITUTE OF HOTEL MANAGEMENT AHMEDBAD for the academic year 2019-20

Her work is found to be satisfactorily complete in all respect for throughout the industrial
traning

TRAINING CO-ORDINATOR EXTERNAL EXAMINER PRINCIPAL

 INDEX
Sr. No. Content Page No.
1 Acknowledgement 10
2 Importance of training 11
3 12
Training schedule
4 Introduction to hotel group 14
5 List of the hotels in the group 19
6 Board of directors 22
7 Senior management 22
8 23
Introduction to hotel
9 24
Facilities in hotels
10 Hotel MAP 26
11 Location and how to reach? 27
12 Information of city 28
13 Guest room 33
14 Food production department 34
15 Food and beverage service department 40
16 Housekeeping Department 54
17 Front office Department 62
18 68
Rules and regulation of the hotel for staff
19 Learning from the training (observation) 71
20 75
Annexure for all formats
 ACKNOWLEDGEMENT

It is my privilege to thank Ms. JAYA SHARMA (Training Manager) for giving me an opportunity to do my
internship at THE PARK HOTEL.

On the occasion of presenting this training report, it is a pleasure to express my deep sense of gratitude and
sincere thanks to Mr. RAVI RAWAT (General Manager) & MS. PRIYA PAOL (HR Manager) as well as
the whole staff of The Park Hotel for their persistent encouragement and valuable suggestions that helped
me through the course of my internship & will continue throughout my career in the Hospitality Industry.

I would like to extend my appreciation towards our institution, our Principal: J.K. MANGARAJ Traning
coordinator Prof. JAYA SHARMA, & all the teaching & non-teaching staff for providing us all the support
for our summer internship.

KAJAL DHUSIYA

Institute of Hotel Management Ahmedabad

 IMPORTANCE OF TRAINING

Importance of training is following:

(1) Advantages of standardization
(2) Increasing organizational stability and flexibility
(3) Heightened morale
(4) Reduced supervision and direction
(5) Economical use of resources
(6) Increase in productivity
(7) Future manpower needs
(8) Better industrial relations
(9) Reduced accidents at workplace
(10) Reduced learning time

Training is an integral part of human resource development program in almost all organizations.
Training, in fact, is the cornerstone of effective management because it makes employees more efficient and
productive.

THE PARK HOTEL

NAVI MUMBAI
 TRAINING SCHEDULE

TRAINING DURATION 1
ST TH
JULY TO 25 OCTOBER 2019

DEPARTMENT DURATION

Food & Beverage

Services 1st july to 31st july (service)

Kitchen 1st August to 31 st August

House keeping 1st September to 30th September

Front office 1st October to 31st October

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THE PARK HOTEL
NAVI MUMBAI
 INTRODUCTION TO HOTEL GROUP
The Park Group of Hotels is a pioneer in the concept of luxury boutique hotels in India. Over the 50 years

since it was first established, the group has grown in popularity and prestige, achieving global standards of
product quality and service excellence.

The Park Hotels are managed by the Apeejay Surrendra Group. A century old
company, with its foundation in steel, the group was founded in 1910. Today, with
over 42000 employees, it is rapidly expanding with operations having spread to Tea,
Hospitality, Shipping, Real Estate and Retail as well as Financial Services.

Located in some of the biggest cities around the country, The Park is a likely choice
of destination for corporate and leisure travelers from India and abroad. In each city,
the properties are at prime downtown locations giving the guests easy access to the
commercial and entertainment hubs around town.

Kolkata was the first city to welcome The Park Hotel in the year 1967. The Park,
Kolkata, offers urban luxury at the best downtown location. Today, post renovations,
it dons a stylish and contemporary new look in all public as well as private spaces
with all 149 rooms lavishly furnished and offering exclusive services to the guests.
The hotel is famous for its exciting after-hours entertainment. With a pub, a cocktail
bar, a 5000 sq. ft. international nightclub and an al fresco bar with a dining area,
guests are at no loss for choice for their nighttime destinations. The hotel is a
member of the Design Hotels ™ and has a niche boutique identity of its own.

A year later, with a beautiful beachside property, was born The Park Vishakapatnam
the group's second hotel and the first deluxe hotel of Andhra Pradesh.

The Park, New Delhi came into existence in 1987, in the throbbing heart of the
Capital on Parliament Road with 224 rooms. An urban retreat in the Silicon City The
Park, Bangalore was launched in the year 2000 with a 109 rooms.

Located in Anna Salai, the centre of the business district The Park, Chennai,
established in 2002 was a cosmopolitan haven with 215 rooms. At Navi Mumbai is a
contemporary and elegant 80-room hotel, with an ideal setting for business and
leisure; it defines a new vision of service with style.

More recently, in January of 2010 The Park Hotels opened its new properties at
Hyderabad and Kerala Backwaters. With a 280-room property, The Park Hyderabad
takes architecture, style and design to a whole new level on luxury hotels. Luxury
cruiser Apsara " Heaven on water and The Park on Vembanad Lake at Kerala
Backwaters opened in January 2010. Both Properties revolutionise the hospitality
industry in the country.

New properties are proposed to open soon in the Eastern Metropolitan Bypass in
Kolkata, Kochi, Pune as well as in Jaipur.

All the hotels have a unique identity of their own. By imbibing the local culture in the
décor and keeping a very strong emphasis on contemporary design, the hotels
are extremely modern but with a flavor of the local cultural ethos as well. Stylistic
luxury enhances every detail at The Park "

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 BRANDS OF PARK HOTEL

City/location Hotel Name Rooms Opening Year

Bangalore The Park Bangalore 109 1999

Chennai The Park, Chennai 214 2002

Goa The Park Calangute Goa 30 2011

Hyderabad The Park Hyderabad 268 2010

Jodhpur Zone by the Park Jodhpur 90 2017

Kolkata The Park Kolkata 149 1967

Mumbai The Park Navi Mumbai 80 2007

New Delhi The Park New Delhi 220 1987

Raipur Zone by The Park Raipur 185 2018

Visakhapatnam The Park Visakhapatnam 66 1980

MUMBAI The Park Mumbai 60 2019

The park also has air catering college call as Apeejay Institute Of Hospitality oprating in
navi Mumbai

THE PARK HOTEL

NAVI MUMBAI
Senior management-the park hotel navi mumbai

 General Manager - RAVI RAWAT

 Executive Chef -JAY PRAKASH BHATT
 F&B Manager -ASHISH SHENDE

 Front Office Manager -KRISHNKANT DESAI

 Executive Housekeeper –LIJO LOCB
 HR Manager - PRIYA PAUL

 Learning Service Manager – JAYESH PANDE 

Chief Engineer -REAJESH KANAK 
Financial Controller - NITIN MULE  Security
Manager -VAIBHAV SHERKHAR Seals
Manager - NAMDEV SHINDE

THE PARK HOTEL

NAVI MUMBAI
 THE PARK HOTEL
NAVI MUMABI

The Park Hotels is a collection of contemporary luxury five-star boutique hotels in

India belonging to the Apeejay Surrendra Group, headquartered in Kolkata, West
Bengal, India. These hotels are located
in Bangalore, Chennai, Hyderabad, Kolkata, Navi Mumbai, New
Delhi, Visakhapatnam and Goa. New properties are under construction
[1][2][3]
in Kochi, Kolkata (E.M. Bypass), Pune, Coimbatore and Jaipur.

Among these, The Park Kolkata was awarded the "National Tourism Award" (2003–
04) for outstanding performance as the Best Boutique Hotel in the country by the
Department of Tourism, Government of India.The Park Bangalore has been
designed by Terence Conran.
The hotel business was started by Surrendra Paul in 1967, with the opening of the
Group's first hotel, The Park, a 150-room hotel on the fashionable Park

Street in Kolkata, on 1 November; the hotel at Visakhapatnam was added in 1968,

while The Park New Delhi commenced operations in 1987. After the death of
Surrendra Paul, his daughter Priya Paul succeeded him in 1990. Subsequently, The
Park Bangalore was added in 2000, while The Park Chennai was commissioned in
2002.

The Park New Delhi, took up the restoration of the 1724 built astronomical
observatory, Jantar Mantar, in 2000, after an MoU with the Archaeological Survey of
[8]
India (ASI).

In 2006, Forbes, listed "Atrium" in The Park Kolkata, with its menu designed by
Italian chef Antonio Carluccio, amongst India's top 10 Most Expensive
[9]
Restaurants. In 2010, The Independent, listed The Park Hyderabad amongst its list
of "100 holiday ideas for 2010".

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NAVI MUMBAI
 FACILITIES IN HOTELS
ROOM AMENITIES

* Safe Deposit locker

* Coffee / Tea maker
* Hair dryer an ironing board
* Cable T.V if writing desk
* Electronic desk
* Latest bathroom amenities
* Hot/ Cold Water
* 2 line telephone in all rooms
* Automatic the sensing and water sprinklers

Sports and Recreation

* Gym & Fitness Center
* sauna
* Baby Sitting

Extra Facilities
* Bar
* Business Centre
* Laundry Services
* Meeting Facilities
* Safety Deposit Boxes
* Doctors on Call
* foreign Exchange
* Travel Desk Services
* Restaurant
* Banquet Hall
 GUEST ROOM

ROOM AMENITIES
* Safe Deposit locker
* Coffee / Tea maker
* Hair dryer and ironing board
* Cable T.V an writing desk
* Electronic desk
* Latest bathroom amenities
* Hot/ Cold Water
* telephone in all rooms
* Automatic the sensing and water sprinklers

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NAVI MUMBAI
 FOOD PRODUCTION DEPARTMENT

ORGANISATIONAL CHART OF FOOD PRODUCTION DEPARTMENT

JAYPRAKASH BHATT
(EXECUTIVE CHEF)

NILESH CHEF
(SOUE CHEF)

SAGAR CHEF
(CHEF DE PARITR)

KIRAN CHEF
(COMMEES)

TRAINEES

THE PARK HOTEL

NAVI MUMBAI
 FOOD PRODUCTION

THE PARK Hotel navi mumbai is the only place in the city where people can enjoy food festivals and
Theme parties every month. THE PARK extends the culinary delights to the navi mumbai it ’s through their
well-planned and marketed events.

The Main Kitchen

This principal food production section is located below lobby level catering mainly to the guests of its Indian
& Chinese specialty restaurant western. This kitchen is also responsible for catering Banquet requirements
and the festival meals.

Satellite Kitchen

This kitchen is located at the lobby level catering the needs of coffee shop Garden Cafe' and desk Bar. This
kitchen is also responsible for the room service. This kitchen also specializes in the continental, South Indian
food preparation.

Bakery

This section of food production department is located next to the main kitchen and is famous throughout the
city and the visitors for its delicious cakes and fabulous breads.

THE PARK HOTEL

NAVI MUMBAI
LAYOUT OF MAIN KITCHEN

LAYOUT OF BAKERY
 EQUIPMENTS USED IN KIYCHEN

*Gas range.

* Oven

* Working table

* Bran pan,

* Refrigerator

* Tandoor

* Dough mixing machine

* Whisk machine

* Pan

* Suzette pan

* Skewer

* Steamers

* Boiling pan

* Deep fat fryers

* Grills

* Salamanders

* Fry plate
*' Griddle plate

* Knife

* Sinks

* Butchers or chopping board

* Storage rack

* Food mixer

* Juicer

* Masher

* Food slicer

* Cutter mixer

* Dish washing machine

THE FOOD ITEM WHICH GOES FROM BAKERY FOR THE COFFEE SHOP
BREAK FAST

* White Bread
* Brown Bread
* Danish
* Pastry
* Cake
* Cookies

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NAVI MUMBAI
 Food and Beverage Service Department

Organization chart of F & B department

Ashish shende

(F & B manager)

Jayesh pande

(Restaurant manager)

mayuresh

(Restaurant supervisor)

ASSOCIATE

Trainees

THE PARK HOTEL

NAVI MUMBAI
 Restaurant west-1

The Park Navi Mumbai is situated in the thriving business district and IT hub of Navi Mumbai and

offers ideal accessibility options for business travelers. The hotel's design is based on an open plan approach

that seamlessly connects all sections of the building creating a unique and vibrant living environment. The

hotel's after-hours entertainment options perfectly complement the city's much celebrated night-out scene

with an array of in-house restaurant and bar facilities to choose from such as Aqua - the al fresco pool-side

restaurant focusing on Mediterranean cuisine and barbecues, West 1 - a contemporary all-hours dining

restaurant, Bamboo - a specialty restaurant offering authentic Sichuan & Cantonese cuisine and Dusk - the
classy nightclub for those wanting to party into the wee hours .

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BAMBOO RESTAURANT

Bamboo Restaurant with family at The Park, Navi Mumbai. It is located near to the

Central Business District of Belapur yet the surrounding is quiet, green and hilly.

Bamboo served authentic and awesome Chinese food. The ambience was demure

and yet grand. The service was great. A must visit with family. Highly recommended.
Bamboo serves Chinese dishes, while Dusk offers a wide selection of alcoholic drinks

and cigars, accompanied with music. West 1 is a contemporary restaurant which

features local and international dishes

THE PARK HOTEL

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DUSK BAR

Very few places manage a decent taste when it comes to buffet. Dusk at The Park, Navi Mumbai was a

pleasant surprise on this count. Decent variety with great taste. I liked almost everything I ate there. The fish

in oyster sauce deserves a special call out here. Dusk (The Park) in Cbd Belapur is famous for its live

performances and events, held time and again. The upbeat and lively environment at this venue sets the tone

for an entertaining and experiential outing. In addition to the a la carte menu, you can also indulge in a
variety of food on their lavish buffet spread, with or without alcohol.

The must-try dishes at Dusk (The Park) near Cbd Belapur are Chicken 8 to 8, Aloo Sysmi Tikki, Barbeque

Chicken Wings, Spanish Veg. Bullets, Alpina Papas, Lippu Chicken, Fish Amruth Sari and Cheese Nachos.

Please scroll up to view the address and contact details of Dusk (The Park) in Cbd Belapur, Mumbai .

THE PARK HOTEL

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 ROOM SERVICE (EAT - IN)

Floor or room service varies 'in room ‘tea and coffee making facilities, as well as if possible mini -bars, to
vending machines on floors, or to the service of variety of meals in rooms. Depending on the nature of the
establishment, the extent of service in guest ’s room will vary. In 5 -star hotels 24-hour room service is
expected, whereas 2 or 3 star hotels service may be limited to ‘in room’ tea and coffee making facilities with
only continental breakfast available to be served in the room.

This equipment includes:

Equipment
 Sink unit a Hotplate
 Refrigerator
 Ice making machine
 Salamander Open gas rings
 Cutting boards ' Small still set or other coffee making machine.
 Crockery
 Cutlery

THE PARK HOTEL

NAVI MUMBAI
Equipment use in restaurant

 Linen

 Table Cloth

 Slip Cloth

 Serviettes/Napkins

 Furniture

 Chairs, Tables and Side board

 Chinaware

 Sugar pot

 Milk jug

 Butter Dish

 Glassware

 Water goblets -Highball

 Wine goblets

 Beer goblets

 Tom Collins

 Tableware

 Spoon

 Fork

 Knives
AMENITIES AND EQUIPMENTS PROVIDED BY THE HOTEL

 Podium.

 Projector.
 Boards.
 Note-pad.
 Pencils.
 Wi-Fi connection.
 Laptop (if required).
 Water bottles
 Speakers.

TYPE OF TABLE SET UP FOR MEETING

 Round table.
 ‘U’ shaped.
 ‘V’ shaped.
 Cluster.
 Casual.
 Board room.
 Classroom style.

The food menu may include Indian, continental, Italian and Chinese preparation.

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NAVI MUMBAI
The buffet menu includes course wise dishes as:

 Salads.

 Starters.
 Rice.
 Dal.
 Vegetables.
 Roti / Nan / paratha / chapatti. .
 Non-veg preparations.
 Desserts.
 Beverages.

Types of glasses used are:

1) Highball -Used for fresh juices and whiskey. .

2) Tom Collins Cocktail, shakes, soads and floats.
3) Water goblets Water is served in this glass.
4) Wine goblets -Wine is served in this glass.
5) Champagne saucer -Champagne is served in this glass.
6) Beer goblets -Used for beer.
7) Pony tumbler -used for canned juices.

CUTLERY USED

1) All-purpose Spoons.
2) All-purpose forks.
3) All-purpose knifes.
4) Soups spoon.
5) Butter knife.
6) Service spoon and fork.

Crockery used:

1) Full plate.
2) Half plate.
3) Quarter plate.
4) Saucer.
5) Soup bowl.
6) Soup cup.
7) Cups.
8) Mugs.
9) Bowl.
10) Platters.
l1) Tea spoons.

Accessories:

1) Ice bucket.
2) Creamer.
3) Tea strainer and slop basin.
4) Hot plate.
5) Bread basket.
6) Tea and coffee pot.
7) Mis-en-place box.
8) Elevation stand.

Table used

1) Round table, Rectangular table.

2) Square shaped table, Oval shaped table.

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NAVI MUMBAI
 Housekeeping Department

Organization chart of Housekeeping Department

LIJO JACOB
(HK Manager)

SNEHA
(Supervisor)

ANIL
(Floor Supervisor)

Room boy

Trainees

THE PARK HOTEL

NAVI MUMBAI
 HOUSEKEEPING

The house keeping department of the The park hotel is giving 100% quality cleanliness to the guest, there by
ensuring repeat clientele. Taking responsibility of coordination and communication, with other department
of the hotel, having well trained, well groomed, motivated, cheerful and enthusiastic staff giving
personalized prompt and etiicient service to the guest showing that we are concerned about their needs and
thereby making them feel at home.

The House Keeping Consist 0f

 Housekeeping desk
 Guest rooms’
 Uniform room
 Florist

Shift Timings.

07:00 am to 04:30 pm
01:00 pm to 11:00 pm
11:00 pm to 07:00 am

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NAVI MUMBAI
TYPES OF ROOMS

 STANDARD ROOM

 SUPERIOR ROOM
 SUITE ROOM

 EXECUTIVE ROOM
 CLEANING AGENT USED

1) R1: (all Purpose cleaner) can be used for all hard surfaces

2) R2: bathroom cleaner) used to clean bathtub, tiles, wash basin and marbles

3) R3: (glass cleaner) used to clean glasses and mirror

4) R4: (furniture polish) used to polish only wooden furniture

5) R5: furniture (Air freshener) used to freshen the air’

6) R6: (W.C. cleaner) used to clean W.C. bowl

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 STANDARD SUPPLIES IN A GEST ROOM

* ON BED

 Mattress Protector
 Bed sheet
 Duet cover
 Pillows
 Pillows Slips

* ON WRITING TABLE

 Table lamp
 Scribbling Pad
 Pencil
 Stationary Folder
 Menu card of Room dinning
 Telephone
 Opinion Card

* SIDE TABLE

 Pencil
 Telephone
 Table lamp
 I-Home
 Water Bottles
 Water Glasses
IN BATHROOM

 Dustbin
 2 Bath Towels
 2 Face Towels
 2 Hand Towels
 1 Bath Mat
 Hand and Body Lotion
 Bath and Shower Gel
  Shampoo
 Comb
 Shower Cap
 Conditioner
 Shaving Kit
 Toilet Rolls
 Tissue Box
 Flower Vase
 Soap

LADY EXECUTIVE ROOM

 Disposal Bags
 Talcum Powder
 Cotton wool jar
 Flowers
HANDICAP ROOM

 Movable wash-Basin  1
Extra seat for W.C.  l
Handrail for W.C.  1 Seat
attached to bathroom 
Rooms are Large  Pipe
holes are down at door

QUANTITIES OF AMENITIES

 Body Lotion 30 ml
 Shampoo 30 ml

 Hair Conditioner 30 m1
 Bath and Shower 30 ml
 Soap 35 gm.
 FRONT OFFICE DEPARTMENT

ORGANISATION CHART OF FRONT OFFICE

Krishnkant desai
(FRONT OFFICE MANAGER)

SNEHA SING
(ASS.MANAGER)

ZAHID SAIKH
(DUTY MANAGER)

BELL BOY / TRAINEES

 „DUTIES AND RESPONSIBILITIES OF CONCIERGE‟

 Strong knowledge 0f hotel’s facilities and services of surrounding community

 Provides information, facilities and services
Arrange special taxi for guest.
FRONT OFFICE
Front office is the area in which guest contact first this department only can make
Impression towards the hotel.

Guest‟s W Front office department in the park hotel consists of:

 Reception
 Bell Desk
 Operators
 Business center

Shift Timing:

 7 am to 5 pm
 4 pm to 12 am
 11 pm to 8 am

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NAVI MUMBAI
 RECEPTION
THE RECEPTION CONSIST OF

L Receptionist

2. Cashier

3. Concierge

DUTIES AND RESPONSIBILITIES OF RECEPTIONNIST:

 Understanding room status.

 Blocking and rooms to the guests.
 Assigning rooms to the guests as per their requirements.
 Check for repeated guests and treat there well.
 Handling all work at reception.
 Using proper etiquettes.

DUTIES AND RESPONSIBILITIES OF CASHIER

 Operates front posting equipment.

 Completes per-shift supply checklist.
 Post bills to guest accounts.
 Keeps guest folio ready.
 Does checkouts.

 Handles guest’s complaints and requests as well.

BELL DESK

Is an area which takes care of all the baggage’s of the guest. Delivers bags to the rooms during guest arrivals
and send to the car at the time of departure. They also deliver newspaper, any fax or envelop to the guest
rooms. Bags should be delivered in guest rooms within 7 minutes of guest arrival. Bell desk’s persons are
bell captain and bell boys.
Duties and responsibilities of bell desk:

 Supply all daily newspapers in guest rooms.

 Dropping guests mails and messages in their rooms.
 Handling parcels.
 Keeping left luggage in luggage room.
 Welcoming of the guest and Opening door for them.
 Sending guest luggage to guestrooms.

The Park Hotel Wireless Internet Services

The Wi-Fi Alliance promotes standards in order to improve the interoperability of wireless local area

network products based on the IEEE 802.11 standards. It is a consortium of separate and independent

companies, and agrees on a set of common interoperable products based on the family of IEEE 802.11

standards. The Wi-Fi Alliance certifies products with a set of defined test procedures. The manufacturers

with membership of Wi-Fi Alliance and whose products pass these tests can mark their products and
packaging with the Wi-Fi logo.

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NAVI MUMBAI
 C FORM OF HOTEL

THE PARK HOTEL

NAVI MUMBAI
 Hotel Reservation Form

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NAVI MUMBAI
Rules and regulation of the hotel for staff

 Employees’ personal phone calls should be avoided during working hours. 

Employees’ urgent calls should be made on public phones when they are not on
duty.
 Hotel employees should not visit the hotel on off duty days unless they are given
special permission.

 The hotel employees should not visit the public guest rooms or attend any
function unless they are given special permission to do so.

 Relatives and friends of the hotel employees are not recommended to wait for
them in the hotel premises.
 Hotel employees should always report for duty on time
 Employees should not absent themselves without very good reason
 If a hotel employee is unable to report for duty, he/she should inform the head of
the department concerned well in advance if possible

 All hotel employees should report for duty dressed smartly in clean, well pressed
uniform.

 No hotel employees should take the uniform out of the hotel premises without
permission.

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NAVI MUMBAI
 FOOD PRODUCTION

Learning from the training (Observation)

1. I learned there how to maintain hygiene in kitchen and in store.

2. I learned cleaning procedure and also learn the cleaning procedure of store.
3. I learned there how to work under chef.
4. I learned how to make misc-en-place and at what time we make this.
5. I learned how to clean work table and also clean the chopping board.
6. I learned how to set store section wise in dry store.
7. I learned how to set walk-in section wise.
8. I learned in pantry how to peel fruits and how to cut fruits in different shape.
9. I learn how to read KOT in kitchen section wise.
10. I learned working procedure and keep ingredients in perfect order for saving time of cooking.

THE PARK HOTEL

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 F & B SERVICE

Learning from the training (Observation)

1. I learned the banquet set-up and banquet buffet set-up.

2. I learned how to wipe glass and plates.
3. I learned how to handle counter and how to pick-up food.
4. I learned when we start our buffet.
5. I learned what is the timing of buffet of tea, breakfast, dinner, lunch.
6. I learned how to take briefing and how to read menu in briefing and how to allocate duties.
7. I learned how to set the banquet store.
8. I learned how to clear jaktray and how to set tray.
9. I learn the cleaning procedure of restaurant and what time we clean it.
10. I learned how to handle tea and coffee counter and also water counter.

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NAVI MUMBAI
 HOUSEKEEPING

Learning from the training (Observation)

1. I learned how to take briefing part and how to allocate the duties on floor.
2. I learned how to give supply in room.
3. I learned how to handle guest call.
4. I learned how to fill our trolley with supply and linen.
5. I learned there how to fill chemical trolley.
6. I learned how to set linen room of staff.
7. I learned how to clean washroom.
8. I learned how to clean room and how to put supply in room.
9. I learned how to clean corridor with vacuum machine.
10. I learned how to set the store.

THE PARK HOTEL

NAVI MUMBAI