The Orchid Chandigarh

Priya
BHMCT 8th Semester
 GU-2022-5116

CERTIFICATE
This is to certify that Ms. Priya, a student of BHMCT – 8th
Semester, GNA University, has completed his Industrial
Training at The Orchid Chandigarh, Punjab from 5th January
2026 to 4th July 2026.
The training was carried out as a part of the academic
curriculum. During this period, the student gained practical
exposure to hotel operations, professional work ethics, food
production techniques, and guest service standards.
This report is a true record of the knowledge and experience
gained during the Industrial Training.
ACKNOWLEDGMENTS
I express my sincere gratitude to the management
of Fairfield by Marriott Jodhpur for providing me
with the opportunity to undergo Industrial Training
and gain practical exposure to the hospitality
industry.
I sincerely thank the General Manager, Executive
Chef, Sous Chefs, supervisors, and all associates of
the hotel for their guidance, encouragement, and
support throughout my training. Their valuable
knowledge and constant motivation helped me
improve my technical skills and professional
confidence.
I also extend my heartfelt thanks to the faculty
members of GNA University for their continuous
guidance and support. Finally, I am grateful to my
parents and friends for their encouragement
throughout my training and the completion of this
report.
 ABOUT THE HOTEL
The Orchid Hotel Chandigarh is a 5-star luxury
property located on Patiala Road in Zirakpur.
Featuring 122+ modern rooms, it offers amenities
like an outdoor pool, a fitness center, a spa, and
three on-site restaurants. Conveniently situated
just minutes from the airport, it caters perfectly to
both business travelers and tourists
Pin code: 140603
Telephone no. 091691 66789
 Email address:
reservations@[Link]

The Orchid Hotel Chandigarh in Zirakpur is a 5-

star property located on Patiala Road. Just a 15-
minute drive from Chandigarh International Airport, it features
122+ modern rooms, three restaurants, an outdoor swimming
pool a spa, and extensive event spaces

Property Amenities
Free parking, WIFI, pool, fitness center GYM/
Workout room, Bar, Bicycle rental, Kid play area,
swimming pool toys, spa, spa changing room,
Restaurant, Tea cart, Breakfast available, Buffet
breakfast, Breakfast in room,
Complimentary coffee, Complimentary tea,
Complimentary welcome drinks
Kids’ meal, Outdoor dinning area, Pool bar
 Bicycles available, Evening entertainment on
(Saturday and Sunday), Table tennis, Board games
/ puzzles, Book, Music for children, Television
network for children, Video games, Drawing
books, A small indoor play area
Complimentary meal for baby, baby chair
available, wheelchair accessible,
Taxi services, Banquet room, Meeting room,
24hour Security, 24-hour room service, BBQ
facilities, ice cream facilities, Tender coconut
facilities, picnic basket available, Newspaper,
Outdoor furniture, Sun deck, Beach chairs, Sun
umbrella, First aid kit, Umbrella, 24-hour check-
in, 24-hour front desk, Express check-in /
checkout
Dry cleaning, Laundry services, Ironing services
Room Features
Air conditioning, Desk, coffee and tea packets,
Menu, Wi-Fi, interconnecting rooms available,
Private balcony, Room service, Safe deposit locker,
Seating area, Telephone, Wardrobe, Bottle water,
Clothes rack, Iron, Hair dryer, Private
bathroom, Tile Floor, Wake-up call service, Alarm
clock, Minibar, Electric kettle, Flat-screen TV
Room Types
Non-smoking rooms, Meeting room, Family
rooms.

Buffet Timing for Guest

BREAKFAST 6:30-10:30 (11:00 on sat
& sun)
LUNCH 12:30-3:30
DINNER 7:30-10:30
MULTIPLE CUISINE RESTAURANT
Kava- All day Dining with Alfresco
You can eat anywhere ( kava or Alfresco) in our all
day dining restaurant.
Kava is a indoor
restaurant which offer
multi cousine with
alcoholic and
nonalcoholic beverages
like cocktail, mocktails,
beers, wine, coffee etc. It also has a small bar
called kava bar. A perfect place to relax.

Alfresco- It’s the same

but it is located outside.
Which offer tThe same
menu as Kava, but here u
can enjoy nature while
eating. It has a
perfect view of the pool with a blue sky, which will
relax your mind

KAVA BAR
It is located in the restaurant,
which offers various types of
beverages like coffee, shakes,
juices, mocktails, cocktails, beer, whisky, wine, etc.
Where u can sit and relax and can also take
advantage of the restaurant.
OTHER
Market
It is located in the lobby and offers
light snacks, beverages, and daily
essentials for those on the go in
Rajasthan. It is 24/7 open

Guest Room Accessibility

• Accessible guest rooms with 32” wide doorways
• Accessible route from public entrance to
accessible guest rooms
• Alarm clock telephone ringers
• Bathroom grab bars
• Doors with lever handles
• Electrical outlets, lowered
• No transfer showers available
• Shower wand, adjustable
• Toilet seat at wheelchair height
• Vanities, accessible
F&B Service Department:
Introduction
Food and Beverage Service Department is one
of the main service-oriented and crucial divisions
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 two main
operational areas:

Bar (Service of Beverage)

Restaurant (Dining services)
The personnel related to this department
must be professionally qualified in terms of
service and hospitality. As we know that the role
of this department is totally service oriented, the
staff need to be in the front line with the
customers and ought to be well groomed, smart
and hygienic. The food and beverage staff play a
significant role in promoting good manifestation
and positive influence towards the guests by
professional and world class service in hospitable
manner.

Today’s service industries are focusing on the

concept of guest delight which is the improved
expression of guest satisfaction. We need to
delight the guests to make them satisfied because
today’s customers visit many corners of the world,
they feel the level of service in many place and
need to have a changed atmosphere in terms of
taste and service. The term food and beverage
function is one that encompasses all activities
within the hotel and catering establishment, that
are together concerned with the provision of food
and beverage services within that periphery of
that establishment.

Food and beverage service department is

furnished with a qualified and skillful brigade
headed by food and beverage Manager, who is
responsible for planning and coordinating the
different food and beverage activities inside the
hotel. Food and Beverage Manager is a team
leader in terms of food and beverage promotion
and management. Down the line, food and
beverage Manager is supported by the outlet
executive who are responsible for the execution,
implementation and the control of food and
beverage activities in their area of concern. All
outlet executives are again supported by the line
supervisor, and waiters and waitresses to delight
the customer by serving their wants.

Organization Chart
Duties performed by me
• Back area : Wiping of plates , cutlery, crockery,
glassware
• Tray clearance in the restaurant
• Buffet out
• To do table setups
• To do set up and clearance of the sideboard
• To make different types of tea and coffee on
the machine
• Store pickup and setting up the store’s
• Taking IRD orders
• Doing room service
• Going for floor rounds to get all the solid
plates, cutlery and crockery and glassware
• Setting up of the banquet hall.
• Bar set up and clearance
• Taking order’s on the live counter of Paratha,
pancake and waffles
• Cleaning of the store’s
Front office Department:
Introduction
Front Desk is a very important department in the
hotel, making direct contact with guests. The main
function of this department is Reservation, Guest
service, Check-in, Check-out, Telephone,
Finance & Cashiering, Foreign Exchange, Room
Assignment, Inquiry. The Front Office is also called
the nerve centre of a hotel. It can be defined as a
front of the housing department located around
the foyer and the lobby area of a hospitality
property. As this department is located around the
foyer area of the hotel and is visible to the guests,
patrons and visitors, they are collectively called
“Front Office”.
If guests have any problems or require to
appreciate or comment, they would normally go
directly to the Front Office, because it is
convenient to contact and converse with other
departments. Therefore, this department is the
direct delegate to link the work and report the
consequence to other departments.
This department is one of the major operational
and revenue-producing departments of the hotel
which generates two-thirds of the revenue earned
by a hotel from the sale of the guest rooms. It
involves in providing valuable services to the
guests during the entire guest cycle consisting of
Pre-arrival, Arrival, Occupancy and Departure.

Importance of Front Office Department:

Traditional Front Office functions include
reservation, registration, room and rate
assignment, guest services, room status,
maintenance and settlement of the guest account,
and creation of guest history records.

The Front Office develops and maintains a

comprehensive database of guest information,
coordinates guest services, and ensures guest
satisfaction. These functions are accomplished by
personal in diverse areas of Front Office
Department.
The front office is also known as the face of the
hotel. It is the first guest contact area and also the
nerve centre of the hotel. All the activities and
areas of the front office are geared towards
supporting guest transaction and services.

Typical Staff positions under the Rooms Division

Department:
Front Desk Agent: Registers guests, and maintains
room availability information.

Cashier: Maintains and settles guest folios, and

properly checks out guests.

Night Auditor: Controls the job of the Accounts

Receivable Clerk, and prepares daily reports to
management (ex: Occupancy Report and Revenue
Report).
Mail & Information Clerk: Takes Messages,
provides Directions to Guests, and maintains Mail.

Telephone Operator: Manages the Switchboard

and coordinates Wake-up Calls.

Reservation Agent: Responds to Reservation

Requests and creates Reservation Records.

Uniformed Service Agent: Handles Guest Luggage,

escorts Guests to their Rooms, and assists guests
for any bit of information requested.
 Organization Chart

Duties performed by me
• Luggage down
• Removing guest’s luggage from the vehicle
• Putting the luggage in the scanner
• Tagging the luggage
• Welcoming the guest to the hotel
• Servicing the guest with welcome drink
• Asking them about their ID’s and checking on
their reservation
• Associating them to the room
• Giving them a brief knowledge about the
hotel property
• Taking guest luggage to their rooms
• Keeping the area clean and clearance of the
glass
• Making of welcome drink
• Typing of the registration forms and Goa
online forms
• Placing amenities and decoration in the room
on special request
• Getting washed glassware
Housekeeping Department :
Introduction
Housekeeping may be defined as ‘provision of a
clean, comfortable, safe and aesthetically appealing
environment’. By another definition, ‘housekeeping
is an operational department in a hotel, which is
responsible for cleanliness, maintenance, aesthetic
upkeep of rooms, public areas, back areas and the
surroundings’.
The term Housekeeping outside the hospitality,
hospitals refers to the management of daily duties
and chores involved in the running of a
household, such as cleaning, cooking, home
maintenance, shopping, and bill payment etc.
These daily recurring tasks may be performed by
any members of the household, or by other
persons like butler or maids who are hired for the
purpose.
Role of Housekeeping
Housekeeping department in hotel ensures the
cleanliness, maintenance, and aesthetic appeal of
all rooms and public areas. The housekeeping
department not only turnarounds on a timely
manner it also cleans and maintains everything in
the hotel so that the property is as fresh and
attractive similar to the day when it opened the
doors for the business.
The effort that the housekeeping makes in giving a
guest a desirable room has a direct bearing on the
guest’s experience in a hotel. There are more
employees working in the housekeeping
department when compared to any other hotel
departments.
Being responsible for the turnaround of the rooms
in a timely manner, housekeepings primary
communications are with the front desk/reception
team. Each room status is updated on a regular
basis from the housekeeping to the front desk and
vice versa. With new technologies available a
room status update can be done via the hotel
software, telephone systems, housekeeping
mobile applications etc.
Housekeeping also coordinates closely with the
maintenance or engineering department, as the
housekeeping staff identifies different types of
maintenance issues while cleaning the rooms and
reports to the maintenance team for rectification
or replacement. Example snags or issue with the
TV, AC, Heating unit, Plumbing, Lighting, Electrical
faults, Furniture, Toilet, Vanity, Tub, Towels racks,
Ventilation issues etc.

The role of housekeeping can change depending

upon the type or category of the hotel, for
example only in a luxury or full-service hotel
evening or turndown services are offered by the
housekeeping department. The housekeeping
department is one of the major ‘Support Centre’
in the hotel as it doesn’t generate any major
revenue for the hotel. Housekeeping is considered
as a ‘back of the house’ department even though
they have some direct contact to the guests.
 Organization Chart

Duties performed by me
• Dusting and polishing furniture and fixtures
• Cleaning and sanitizing the toilets, showers,
countertops and sinks.
• Making beds and changing linen.
• Vacuuming and cleaning carpets and rugs.
• Sweeping / vacuuming, polishing and
mopping hard floors.
• Using any cleaning equipment such as
vacuums, mops, and other cleaning tools.
• Keeping bathrooms stocked with clean linens,
toiletries, and other supplies.
• Cleaning mirrors and other glass surfaces.
• Emptying trash receptacles and disposing of
waste.
• Monitoring cleaning supplies and ordering
more as needed.
• Making towel art
• Reporting any necessary repairs or
replacements.
• Public area cleaning
Culinary Department :
Introduction
Hotels are justify proud of their reputation for fine
cuisine and elegant dining. Food production is an
integral part service of hotel. When the guest
arrives at the hotel he not only excepts good Food
of the highest possible standards 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 restaurant not only provide services
to the in house guests but also to the local guest
the recognized patrons. Food production is the
conversation of food from the raw to the palatable
State.

It is no longer a profession concealed in mystery

like the secrets are available easily today with its
formula. There principles, procedures and
techniques in food production just as there are in
other fields
Food production is respect connoisseurs of food
who have been passing techniques and style of
cooking from generation to generation. It is due to
this fact that food production has developed to
the advanced form its portrays today. Even for
achieving the goals of profit, emphasis is not only
on quality of food and techniques of presentation
but also on hygiene nutrition satisfaction and
economy to a customer at there are restaurants
and room service available for providing service to
the guest.
Organization chart

Duties performed by me in culinary South Indian

• Food pick up for the breakfast buffet
• Setting of the dosa live counter
• Refilling of food on the buffet
• Mise-en-place for dosa live counter and other
south India dishes
• Peeling of potatoes, streaming and meshing of
potatoes
• Cleaning of the walk-in freezers
• Receiving of vegetables , meats, fruits and dry
ingredients
• Cleaning of the dosa live counter, work
stations and gas ranges
• Making coconut chutney
• Cutting of tomatoes for making Tomato
chutney
• Making of dosa , idli and vada batter
• Making of plane idli and carrot, beetroot,
coconut or tadka idli
• Checking of Mfg and Exp date of the
ingredients
• Cutting of green salad for cafeteria
• Streaming of rice and straining them
• Cutting of one food pan of tomatoes, onions,
cauliflower and potatoes
The kitchen operation is only successful when the
entire job is divided into smaller units With a
division of manpower, greater productivity can be
ascertained with a limited number of individuals.
It has to be well understood that the bottom line
for all organization is profit, which can be
increased either by increasing the sales price or
decreasing the overheads, keeping other factors
constant In a competitive scenario increasing price
may affect the total sales, thus all organizations
are very careful in the efficient use of their
manpower. To achieve the ultimate productivity,
the kitchen is divided into different sections All
these sections have their own function and job
allocation is done according to the hierarchy of
the section All hotels do not have the same
divisions and the similar staffing The entire
scenario changes according to the need and
volume of business Few of the sections are
mentioned below. These sections are very
common in the elite cruise liners of today

Hors d’oeuvre & Salad section : Section of the

cold kitchen where salads, cold sauces and pre-
plated cold starters are prepared
Pantry section of hotel kitchen:
All juices and sandwiches are prepared and served
from here This section is also considered as the
service counter of the entire section This section is
generally in the main kitchen and away from the
cold room as because hot sandwiches like toasted
and grilled options are also served from here
Butcher Shop / Butchery : Air conditioned pre –
preparation room for boning, paring and cutting,
where meats are cut according to specifications
are prepared and portioned and sent to the main
kitchen
SOUP section of hotel kitchen :
It is the responsibility of this section to prepare all
varieties of soups All basic stocks are also
prepared here The cold soups are prepared and
passed to the larder for service. COMMISERIE
section of hotel kitchen:
Basically it is the mise-en-place zone of vegetables
Various quantities of vegetables are peeled,
cleaned and trimmed, refreshed and placed into
the refrigerator by semi-skilled workers Mise-en
place is carried out according to menu
requirements and supplied to the respective
section of the kitchen

VEGETABLE section of hotel kitchen :

An entremets course in France was the
responsibility of the vegetables, who skillfully
prepared and cooked vegetables, which could be
served as a separate course Vegetable garnishes
are prepared here and given to other sections
Italian pastas but not noodles are also prepared in
this section Items like spaghetti, macaroni and rice
may be sent to other sections for garnishes

INDIAN section of hotel kitchen :

This section is responsible for the
preparation of all Indian dishes. The
work is subdivided into subsections

Such as: Hot Range : Vegetables, (bhajee. Curries),

rice, pulao. Biryani, meat, Fish, etc are prepared
here The banquet dishes can be prepared here
too.

Tandoor section of hotel

kitchen :
Tandoori breads (bread,
chapattis, puries, bhaturas,
etc.), tandoor (seekh
kebabs, tandoor chicken,
boti kababs) are prepared
here.
PASTRY section of hotel
kitchen:
The work of this section is
normally separated from the
main kitchen and is
selfcontained. The function of
this section is to prepare hot
and cold sweets, and pastries
for
tea-time and other occasions The department
need’s

Workers with skill, imagination and experience.

The department has two sub divisions:
Confectionery section of hotel kitchen :
The art of pastry includes work like coloured
sugars to make flower baskets and similar
decorative centrepieces, work with fondant and
icing sugar, gum pastes, and fashioning of
praliness into decorative objects
Bakery section of hotel kitchen :
This section deals with all the baking and hot
preparations. It produces the sponge for the cakes
and also prepares pastes like short and puff
pastry, which are later assembled in Patisserie
My Industrial Training Experience

I completed my Industrial Training at Fairfield by Marriott

Jodhpur from 05 January 2026 to 04 July 2026 in the Food
Production Department, where I worked in the Bakery and
Continental sections.

This training helped me understand the practical aspects

of kitchen operations, food preparation, hygiene
standards, teamwork, and time management. Working
under experienced chefs improved my technical
knowledge and strengthened my confidence in a
professional kitchen environment.

The experience also taught me the importance of

discipline, communication, and maintaining Marriott’s
high standards of quality and guest satisfaction
Conclusion

Industrial Training at The Orchid Hotel was a valuable

learning experience that allowed me to apply my
classroom knowledge in a professional environment. The
training enhanced my practical skills, work ethic, and
confidence while giving me hands-on experience in the
Bakery and Continental sections of the Food Production
Department.

The knowledge and skills gained during this training will

be beneficial for my future career in the hospitality
industry. I am thankful to the hotel management, my
mentors, and GNA University for providing me with this
opportunity.
Bibliography

[Link] Hotel Orchid – Official Website

[Link] Hotel Orchid – Official Hotel Information

[Link] notes and observations during Industrial Training

[Link] notes and reference books on Hotel Management