TRAINING MANUAL FOR IET EXAM

REGENCY
COLLEGE OF CULINARY ARTS & HOTEL
MANAGEMENT (AFFILIATED TO OSMANIA UNIVERSITY)

Guide Line to the students for their

final copy of projects
 The minimum pages for the project are 75
Pages (excluding the picture gallery
 The alignment must be justified, the font size must be 12, and the font must be Arial
narrow (Regular)
 The font color must be automatic black ( no other color)
 The line spacing must be normal i.e. 1.0”
 The paragraph breakage in the project should be such that it shall end with a full stop
and there should not be any continuation of sentences from one page to the other.
 The project must e divided into 5 units
 The pictures that are being put in the project should be only color pictures
 All the topic must have an illustration i.e. with some graphs/tabular information any
formats etc
 All the graphs, tables, formats etc should have a tabular format i.e. they must be
properly put into neat tables with borders.
 All the units must have the bibliography i.e. where did you get the information from
(e.g. any internet site/any book/any magazine)that you have referred to
 With all the above criteria a copy has to be submitted to the Project guide and on
approval to be submitted to the training 2coordinator on any corrections to be
rectified and submitted again
  Final copy after the approval )
 One Copy ( With Spiral Binding)

 Fair copy with binding black and
 A soft copy of their project along with PPT
 Hard bonded Black and Gold printed copy on Executive bond paper
 Power Point Presentation which should contain more about the Case study and
the learning and experience encountered during the training. The entire project
should be covered in 15 Slides in 7 Minutes.

 Do not make too lengthy sentences should be point wise and can be explained with
an appropriate picture, tables etc if necessary only)

 (Tips for Examination)The PPT should be studied thoroughly and the slide should be
self explanatory. The student should not read the PPT but should explain
 REGENCY
COLLEGE OF CULINARY ARTS & HOTEL
MANAGEMENT (AFFILIATED TO OSMANIA UNIVERSITY)

GUIDELINES FOR MAKING REPORTS

1. Acknowledgement
2. Index
3. Objective of training (to be written by the
students)
4. Introduction:
5. a) About The City (State, Capital, Name Of
The Chief Minister, Population, Culture,
Food Habits, Festivals, Local
Transportation, City Prominence, Places Of
Historical Importance, Places Of
Entertainment
b) History and Growth of the Hotel
c) A Brief Description of the Hotel You Are
Training In

The Training Report Should Include Shift Timings, Duties and Responsibilities, Procedures, Formats
(Pertaining to Different Sections of the Department) And Also the Student’s Training Schedule in the
Department, Special Observations Etc

1. FRONT OFFICE
● Organization mission statement
● Introduction
● Area of the hotel
● The number and type of room
● Rack rates
● Fan out lets
● Other services and facilities provided
● Goals and strategies

5.Front Office Organization and Hierarchy of Staff 6. Duties and

Responsibilities of
● Sectional manager
● Supervisor
● Operational staff
7. Training schedule including floating week if done in the front office department
8. Layout/floor plan of section
9.Procedures & functions performed at various shifts
10.Operational functions followed with interdepartmental relationships etc 11.
Equipment used heavy duty, manufacturer, special equipment etc
12.Tasks performed by trainees in each section-skill required, developed and knowledge gained.
13.Situation handling/special observations
14.Suggestions for improvement
15.For each section or procedure attach forms/slips/reports generated 16. Trainees
may also attach pictures/brochures etc
 REGENCY
COLLEGE OF CULINARY ARTS &
HOTEL MANAGEMENT
(AFFILIATED TO OSMANIA UNIVERSITY)

Area to Be Covered

1. Reservation
2. Reception
3. Bell desk
4. Cashier/business centre/airport
rep

2. FOOD PRODUCTION

1. Introduction to hotel kitchen

2. Kitchen origination
● Structure
● Hierarchy
3. Kitchen
● Satellite kitchen
● Their section
4. Training schedule in each kitchen
5. For each kitchen
The F&B outlet it is serving
Kind of food/menu prepared in those kitchen/recipes
Breakup of the tasks performed in each section/shift
Observations& recommendations
Equipment used – heavy duty, manufacturers, cost etc
Work procedures, interdepartmental
Records/formats/maintained – forms/slips/reports
Stores/purchases/receiving
Indent sheet/stock cards etc
6. Stores
7. Purchases
8. Receiving

Areas to be covered

3. Main kitchen
4. Gardemanger
5. Butchery
6. Bakery
7. Restaurant kitchen/stores
8. Layout of kitchen
9. Brand names of equipment used
10. HACCAP standards

3. HOUSEKEEPING

1. Introduction

● Definition
● Housekeeping organization & hierarchy
REGENCY
COLLEGE OF CULINARY ARTS &
HOTEL MANAGEMENT
(AFFILIATED TO OSMANIA UNIVERSITY)

● Location in the hotel

● No of rooms
● Types of rooms
● Color schemes used
● Various suites, their
names, specialties with
regards to their names etc
2. Duties and responsibilities of
● Executive housekeeper
● Asst housekeeper
● Senior supervisor-floors &
public areas
● Supervisors
● Rooms boys
● Housemen etc
3. Layout/floor plan
4. Procedures & functions performed
at various sections in various
shifts
5. Equipment used:
● Heavy duty-manufacturer
of special
equipment(brand names
and capacities)
● Cleaning agents used
(item,manufacturers,cost
etc)
● Various guest supplies-
their costs
● Room supplies used-bed
sheets, blankets, pillows
their cost size
● Training schedule
6. Tasks performed by trainee all
each section (in order of the
training schedule)
● Skills developed
● Special observations
● Situation handling
7. Departmental function-objectives&
functional operations of
housekeeping
● Interdepartmental
relationships and work
procedures
● Write briefly on pest control, laundry procedures, flower arrangements, lost and
found procedures etc
● Records and formats maintained
● Observations and recommendations
8. Laundry
● Laundry lay out
● Linen room lay out
● Uniforms room layout
● Functions of laundry/linen room/uniform room
 REGENCY
COLLEGE OF CULINARY ARTS &
HOTEL MANAGEMENT
(AFFILIATED TO OSMANIA UNIVERSITY)

4. FOOD & BEVERAGE SERVICE

1. F&B department: organizational

chart-hierarchy
● No of outlets
● Training schedule
2. Per section/outlet
● Name of F&B outlet no of
covers
● Manager, operating hours
● Dimensions, area per cover
● Location of the outlet in the
hotel, any other information
3. Name meaning/ambience
4. Outlet manning hierarchy- state
position & no of each
5 Duties and responsilities of
sectional manager, supervisors,
operating staff
6 Types of cuisine & menu –
photocopy of menu if possible
7. Type of service
8. Buffet service: sit down with
covers, sit down without covers ,
standup others
9. Buffet set up
10. Buffet Equipment
11. Buffet Food Layout: Illustrate By
Drawing, Pictures Etc
12. Entertainment: Music/Dancing Etc
13. Seating: Tables/Shapes
14. Size/no./chairs/banquets/sofas/
booths /etc
15. List Of Equipment-Flatware, Hollowware, Cutlery, Others, Crockery Cost Use &
Silverware
16. Linen: Cotton, Linen, Damask, Synthetic
17. Table Cloths, Slip Cloths, Serviettes, Tray Cloths, Uniforms, For Each Post
18. Disposables-Paper Serviettes
19. Convenience Foods- Wafers
20. Proportioned Packs-Sugar Sachets
21. Proprietary Products –Sauces, Juices
22. Cover Setup
23. Sideboards No Ht/Length, Breadth, Average No Of Covers Sold Each
24. Day/cover charge
25. Average sales per day
26. Tables reservation procedure
27. Order taking procedure
28. Formats
29. Unique selling procedures
30. Briefing/debriefing
31. Duty roasters
32. Types of records and journals maintained, interdepartmental relationship etc
 REGENCY
COLLEGE OF CULINARY ARTS &
HOTEL MANAGEMENT
(AFFILIATED TO OSMANIA UNIVERSITY)

5. Each Department Learning &

Observation

 Food & Beverage

Service Learning &
Observation
 Kitchen Learning &
Observation
 Front Office Learning &
Observation
 House Keeping Learning
& Observations
 Other Departments

Project Format
6. Certificate by the
Principal
7. Declaration by the
Student
8. Acknowledgements
9. Training Certificate
(color PHOTO
COPY)
10.Objective of training ( to be written on own should be about
one page)
11.Training report of Each and every department
12.Conclusion about Training
 REGENCY
COLLEGE OF CULINARY ARTS &
HOTEL MANAGEMENT
(AFFILIATED TO OSMANIA UNIVERSITY)

Top Binding-Cover

PROJECT REPORT OF
INDUSTRIAL EXPOSURE TRAINING

Submitted to Osmania University in Partial Fulfillment of the Requirements for

the IV Semester CBCS

BACHELOR OF HOTEL MANAGEMENT& CATERING TECHNOLOGY for the Academic

Year of

Name :

H.T. No :
REGENCY
COLLEGE OF CULINARY ARTS &
HOTEL MANAGEMENT
(AFFILIATED TO OSMANIA UNIVERSITY)

Regency
College of Hotel Management and Catering Technology
(Affiliated to Osmania University)
Under the guidance of

Ms. K.V.UMA BALA

TRAINING COORDINATOR

&

Y.DHANA LAKSHMI

FACULTY-
FRONT OFFICE
 REGENCY
COLLEGE OF CULINARY ARTS &
HOTEL MANAGEMENT
(AFFILIATED TO OSMANIA UNIVERSITY)

REGENCY
College of Hotel Management and Catering Technology
(Affiliated to Osmania University)

INDUSTRIAL EXPOSURE TRAINING REPORT

FROM HOTEL NAME IN CAPITAL LETTERS

For Completion of VI Semester in BACHELOR’S DEGREE OF

HOTEL MANAGEMENT& CATERING TECHNOLOGY

For the Academic Year of

Name of the Internal Examiner: Name of the External Examiner:

Signature: Signature:

Date: Date:
 REGENCY
COLLEGE OF CULINARY ARTS &
HOTEL MANAGEMENT
(AFFILIATED TO OSMANIA UNIVERSITY)

REGENCY
College of Hotel Management and Catering Technology
(Affiliated to Osmania University)

CERTIFICATE
By the Principal

This is to certify that Ms/Mr. Student of III Year Bachelor’s Degree in

Hotel Management and Catering Technology (Batch ) has satisfactorily completed
his/her16 weeks Industrial Exposure Training for Academic Year IV Semester
(CBCS) as per the Osmania University

Date: P. Ramesh Kumar Reddy

Place: HYDERABAD Principal

 REGENCY
COLLEGE OF CULINARY ARTS &
HOTEL MANAGEMENT
(AFFILIATED TO OSMANIA UNIVERSITY)

DECLARATION BY THE STUDENT

The Industrial Exposure Training program during the Third Year Final Semester in Regency
College of Hotel Management and Catering Technology for 16 weeks is of immense importance
to the student. It is the way to have a complete exposure of the Industry and they know the
Operations of a Hotel. It also enhances the practical knowledge of the student. It makes us more
efficient and confident in every aspect.

I successfully completed My Industrial Exposure training from which is the

chain hotel of .

During my training, I had an Exposure of all Core and Ancillary Departments, which really
helped me.

Date:

(Name caps)

Place
:
 REGENCY
COLLEGE OF CULINARY ARTS &
HOTEL MANAGEMENT
(AFFILIATED TO OSMANIA UNIVERSITY)

ACKNOWLEDGEMENTS
I attribute my sincere thanks to our institute, Regency College of Hotel Management &
Catering Technology, Name of the Hotel for providing me this big platform to experience
the valued training of hospitality sector. I would also like to thank Mr. /Ms.
Training Manager for his/her constant support throughout my training.

I am very grateful to my College Principal Mr. P. Ramesh Kumar Reddy and Ms. K.V.
Uma Bala HOD & Training Coordinator for their involvement and sending me to such a
renowned property for IET.

I would also like to express my sincere gratitude towards the all the Head of
Departments & entire staff of all Departments for their immense support, continuous
guidance and impartation of their valuable knowledge which made this internship
successful.

Date: Name of the Student

Place: HYDERABAD Hall. T.No

REGENCY
COLLEGE OF CULINARY ARTS &
HOTEL MANAGEMENT
(AFFILIATED TO OSMANIA UNIVERSITY)

SCAN COPY OF TRAINING CERTIFICATE

REGENCY
COLLEGE OF CULINARY ARTS &
HOTEL MANAGEMENT
(AFFILIATED TO OSMANIA UNIVERSITY)

REGENCY
College of Hotel Management and Catering Technology
(Affiliated to Osmania University)

IET CERTIFICATES (
) BATCH (
)