-:INDUSTRIAL TRAINING

REPORT:-

Name :- Shuvharaj Maji

Makaut Roll no.:- 23484920020
JW Marriott Hotel, Kolkata.
Training period:- 4th October, 2021 to 23rd January 2022
Batch:- B.Sc. in Hospitality and Hotel Administration.
Session:- 2020-2023
-:About JW Marriott Hotel, Kolkata:-
 JW Marriot is a luxury hotel chain that is a brand of Marriott International It is named
after John Wichard Marriott the founder of Marriott Corporation.
 Marriott International is an American diversified hospitality company that manages and
franchises a broad portfolio of hotels and related lodging facilities.
 Marriott International began its journey in India on 10th December 1999, with its first hotel in
Goa. Through its journey of 19 years, India has become one of Marriott’s most important
markets in Asia, with the second most number of properties and rooms after China spread
across 15 brands, including Ritz-Carlton, JW Marriott, Renaissance Hotels and Marriott
Hotels.
 As of now Marriott has more than 30 brands and 8,000+ properties across 139 countries
and territories.
 -:Core Departments:-
Food Production:-
House Keeping:-

Food and beverage service:-

Front office:-
 -:Food Production:-
-:Timings:- -:Tasks Performed:-
 Weak 1: 11am -11.30pm i. arranging the trolly for the live counter.
 Weak 2: 7am – 7:30pm ii. Chopping onion, coriander, tomatoes, lemons and green chilli's.
 Weak 3: 11am -11:30pm iii. Cutting potatoes for pani puri stuff, making of sweet and sour water.
 Weak 4: 9am – 10pm iv. Whisking curd to make dahi bara.
v. Clean wrapping of left over food and keeping them in walk-in.
vi. Served pani puris and chaats.
vii. Close-in of live counter.
-:Skills Developed:-
i. Learned how to deal with guests order at live counter calm and peacefully.
ii. Gained knowledge about different herbs and spices.
iii. Gained knowledge about the operations in kitchen how a dish is prepared for ala-carte order and
difference between bulk cooking in banquets.
 -:House keeping:-
-:Shift Timings:- -:Tasks Performed:-
 Weak 5: 7:30am – 8:00pm i. Arranging and setting up of trolly with the amenities kept in pantry.
 Weak 6: 7:30am – 8:00pm ii. Cleaning of check-out room, making bed, cleaning up washrooms,
 Weak 7: 8:00pm – 8:00am vacuuming the floor.
 Weak 8: 10:00am – 10:00pm iii. Placing of water bottles and other amenities like soaps, towels and ,
mini bar items.
iv. Dusting, wiping, moping and vacuuming the service lift and the guest lift
v. Giving up guest request on call.
vi. Store pickup and making up of guests check-in and check-out list.
vii. Refilling of soap, conditioner and tissues in guest washrooms.
-:Skills Developed:-
i. Learned the whole procedure of cleaning of a checkout room.
ii. Learned to decorate the bed with towels cake, Swans.
iii. Gained Knowledge about the different types of chemicals used for cleaning WC.
iv. Learned about turn down services.
 -:Food and beverage Services:-
-:Timings:- -:Tasks Performed:-
Weak 9: 12:00am – 1:00am i. Cleaning of Plates, wiping of plates, Cutleries, Clearance of plates from the table.
Weak 10: 9:00am - 10:00pm ii. Store pickup for food, set them in buffet, re-filling the food pans.
Weak 11: 3:00pm – 3:00am iii. Bar setup, washing and wiping of glassware's, setting of mise-en.
Weak 12: 8:00am – 10:00pm iv. Silver service of food to the guest, Serving mocktails on the table.
v. Setup of live counters like tea & coffee counter, soup counter, dessert
counter.

-:Skills Developed:-
i. Learned how to manage guest requirements.
ii. Learned how to setup different table and chair.
iii. Learned how to setup a full pax mise-en in an event.
 -:Front Office:-
 -:Timings:- -:Tasks Performed:-
 Weak 13: 9:00am – 9:00pm i. Updating reg-cards, bill slotting, making A-forms
 Weak 14: 9:00am - 9:00pm ii. Carrying and tagging luggage, photocopying of documents.
 Weak 15: 8:00pm – 8:00am iii. Making room keys, bill slotting and settlements.
 Weak 16: 8:00pm – 8:00pm iv. Scanning and photocopying of important documents, making duty slips.
v. Handling calls, cleaning of back area, setting luggage trolly.
vi. Escorting guest for a drop, making bills.

-:Skills Developed:-
i. Learned to slot bills date wise.
ii. Learned how to talk with guest in reception.
iii. Learned how to welcome and greet guest.