REPORTREPORT

PROJECT
ON HOTEL

WELCOM
HOTEL BY
ITC,
JODHPUR
SUBMITTED BY: - CHANISH KALLAY
UID: - 22BHM10076
SUBMITTED TO:- MR. MUNISH
SHARMA
 CONTENT
 Acknowledgement
 Hotel Overview
 Front Office
 Food & Beverage Service
 Housekeeping
 Food Production
 Conclusion
 ACKNOWLEDGEMEDNT
I would like to express my sincere gratitude and
appreciation to WelcomeHotel by ITC, Jodhpur for
providing me with the opportunity to undergo my
industrial training at their esteemed establishment.
This experience has been invaluable in enhancing my
knowledge and skills in the field of hospitality.

I am deeply thankful to the entire WelcomHotel by ITC,

Jodhpur team, especially Mr. Akshay Dave, my mentor,
for their guidance, support, and encouragement
throughout the training period. Their expertise and
willingness to share their insights have been
instrumental in shaping my understanding of the hotel
industry.

I also extend my thanks to all the staff members who

warmly welcomed me and contributed to making my
training experience both educational and enjoyable.
The practical exposure gained during my time at
WelcomHotel by ITC, Jodhpur has significantly enriched
my understanding of hotel operations, customer
service, and the overall management of a hospitality
establishment.

Furthermore, I am grateful for the constructive

feedback and constructive criticism that I received, as it
has motivated me to strive for continuous improvement
in my professional development.
In conclusion, I am thankful for the opportunity to be a
part of the Hotel family and for the support extended to
me during my industrial training. This experience has
undoubtedly been a cornerstone in my journey towards
a successful career in the hospitality.

Hotel Overview

WELCOM HOTEL GROUP

The WelcomHotel brand is known for its rich heritage
and legacy within the Indian hospitality industry. ITC
Limited, the parent company, has a long-standing
tradition of offering world-class hospitality services.
WelcomHotels are designed to showcase a harmonious
blend of traditional Indian hospitality and modern
amenities. The architecture, interior design, and overall
ambiance often reflect a balance between heritage and
contemporary trends. The brand is synonymous with
luxury and comfort, providing guests with upscale
accommodations, state-of-the-art facilities, and
personalized services. WelcomHotel properties are
often characterized by their elegant interiors and
attention to detail. WelcomHotels are celebrated for
their culinary offerings, featuring a range of dining
options that highlight the diversity of Indian and
international cuisines. The hotels often house signature
restaurants and cafes, providing guests with a
gastronomic experience.

COMPANY HISTORY AND

HERITAGE
ITC is one of India's foremost private sector companies
with a Gross Revenue of ₹ 69,481 crores and Net Profit
of ₹ 18,753.31 crores (as on 31.03.2023). ITC has a
diversified presence in FMCG, Hotels, Packaging,
Paperboards & Specialty Papers and Agri-Business. ITC's
aspiration to be an exemplar in sustainability practices
is manifest in its status as the only company in the
world, of its size and diversity, to be carbon, water and
solid waste recycling positive. In addition, ITC's
businesses and value chains create sustainable
livelihoods for more than 6 million people, a majority of
whom represent the poorest in rural India.

Launched in 1975, ITC Hotels, India's premier chain of

luxury hotels, has become synonymous with Indian
hospitality. ITC Hotels pioneered the concept of
'Responsible Luxury' in the hospitality industry, drawing
on the strengths of ITC groups' exemplary sustainability
practices. Responsible Luxury personifies an ethos that
integrates world-class green practices with
contemporary design elements to deliver the best of
luxury in the greenest possible manner.

The Responsible Luxury commitment of ITC Hotels

blends elements of nature to deliver a unique value
proposition to guests, conscious of their responsibility
to be planet positive. Today, these unique interventions
have made ITC Hotels a trailblazer in green hoteliering
with all its premium luxury hotels LEED (Leadership in
Energy and Environmental Design) Platinum certified.

ITC Hotels a trailblazer in "Net Zero Carbon"

commitment by accomplishing "World's First
Twelve LEED Zero Carbon" certification for hotels.

Water is a precious resource and recycling is a

responsibility we must uphold to ensure a sustainable
future for our planet. ITC Mughal, Agra & ITC Sonar,
Kolkata have become the first two hotels in the world to
be LEED Zero Water Certified. The certification verifies
net zero goals and signals market leadership in the
built environment. The hotels have been ensuring that
their water requirements are offset using sustainable
practices such as recycling water and rainwater
harvesting.

This philosophy is exemplified by twelve of our iconic

hotels - ITC Windsor - Bengaluru, ITC Grand Chola -
Chennai, ITC Gardenia - Bengaluru, WelcomHotel
Bengaluru, WelcomHotel Guntur, WelcomHotel Chennai,
ITC Mughal - Agra, WelcomHotel Coimbatore, Sheraton
New Delhi, ITC Grand Central - Mumbai, ITC Maratha -
Mumbai and ITC Rajputana - Jaipur are now certified as
the world's first twelve LEED Zero Carbon - Certified
hotels.
With over 115 hotels in 80 destinations across six
distinct brands, ITC's hotel group integrates
India's renowned tradition of hospitality and
warmth, with globally benchmarked facilities &
services.

Distinctive, Distinguished Brands

With 'Namaste' as the enduring symbol of its brand experience

and 'Responsible Luxury' as the guiding premise, ITC Hotels are
an archetype of the culture and ethos of each destination offering
authentic, indigenous luxury experiences which are in harmony
with the environment and society.
 Branded Cuisine

Over the years, ITC Hotels have earned a reputation for culinary
excellence thanks to their authentic delicacies and signature
dining experiences. From traditional flavours influenced by local
culture to gastronomic delights that trot the world, ITC Hotels
have always raised the standard of hospitality through
Responsible Luxury. The aim of ITC's branded cuisine is to turn
every meal into a special event, where thoughtfulness, attention
to detail, time-honoured techniques and innovative thinking come
together to speak the language of food.

 Bukhara - A globally recognized Indian restaurant serving

the sublime taste of the Northwest Frontier unchanged and
unmatched since 1978.
 Dum Pukht - A specialty restaurant that promises a regal
dining experience through the finer nuances of Awadhi
cuisine and its slow-cooked recipes.
 Royal Vega - An exclusive restaurant with an opulent décor
that brings you a fine collection of vegetarian dishes based
on the ancient Indian system of seasonal cooking.
 Avartana - A first-of-its-kind open kitchen that culminates in
an exclusive blend of South Indian delicacies that are both
traditional and progressive, and served in a sophisticated
ambience.
 Kebab & Kurries - Inspired by the rugged earthiness of
North Indian forts, this signature restaurant has a delectable
menu that brings you authentic styles of cooking designed
for the discerning gourmet.
 Dakshin - Established in 1989 and considered among the
best South Indian restaurants in India, Dakshin, showcases a
delicate blend of cuisines serving you an exotic array of
delicacies.
 Ottimo Cucina Italiana - A traditional Italian kitchen has
been recreated with an authentic array of antipasti, pizzas
baked in a wood-fired oven, artisanal pastas and much
more.
 Pan Asian - India's finest Asian cuisine restaurant, Pan
Asian brings you an award-winning spread of culinary
delicacies from China, Japan and Thailand.
  The India Room - Showcases the culinary legacy from the
kitchens of the majestic Awadhi Nawabs which resonates
with the pomp and pageantry of that era.

FRONT OFFICE DEPARTMENT

INTRODUCTION

The front office department in a hotel plays a crucial

role in ensuring a positive guest experience. It serves
as the face of the hotel and is responsible for various
guest-related services.
The front office plays a crucial role and leaves a lasting
imopression on the minds of the guest. The impression
a guest carries right from the way a reservation is
confirmed to him goes a long way in creating a lasting
impression. Front office is involved in providing basic
comforts and looking in to any problem that may arise
during the course of stay. It handles different situations,
incidents, complaints and disputes.
DIFFERENT SECTIONS OF THE FRONT OFFICE:
 BELL DESK
 RECEPTION
  RESERVATION
 BUSINESS CENTER
 TELEPHONE EXCHANGE

RECEPTION: -
In the intricate tapestry of hospitality, the hotel
reception stands as the gateway to a world of comfort
and service. More than just a physical space, it is the
heartbeat of the establishment, orchestrating the initial
notes of a guest's experience.
1. The reception is where first impressions are
crafted. A warm welcome from knowledgeable and
courteous receptionists sets the tone for a guest's
entire stay. Attentiveness, a friendly demeanour,
and a genuine eagerness to assist are the key
instruments in composing this initial interaction.

2. Efficiency in the check-in process is an art

mastered at the reception desk. Receptionists
seamlessly handle room assignments, verify
reservations, and provide essential information
about the hotel's facilities and services. A smooth
check-in experience is fundamental to guest
satisfaction.

3. The reception serves as an information hub,

providing guests with details about local
attractions, dining options, transportation, and any
other queries they might have. Well-informed
receptionists contribute significantly to a guest's
overall experience by offering valuable insights
into the surrounding area.
4. Challenges may arise during a guest's stay, and
the reception is the troubleshooter's desk. From
room-related concerns to special requests,
receptionists are adept problem solvers, ensuring
that issues are addressed promptly and effectively.
Their ability to turn challenges into opportunities
for delight defines exceptional service.

5. As guests bid farewell, the check-out process at

the reception is an opportunity to leave a lasting
positive impression. Clear billing, express check-
out options, and a sincere farewell contribute to a
seamless departure experience.

6. The reception is often the central point for security

and guest services. Monitoring arrivals and
departures, managing key card access, and
coordinating with other departments, the reception
ensures the safety and well-being of guests
throughout their stay.

7. Modern hotel receptions are equipped with

advanced technology, including computerized
reservation systems and guest management
software. This integration enhances efficiency,
allowing receptionists to focus more on
personalized guest interactions.

In essence, the hotel reception is not merely a

functional space but a stage where the drama of
hospitality unfolds. It requires a harmonious blend
of professionalism, warmth, and efficiency to
create an atmosphere where guests feel not just
welcomed but truly valued. A well-managed
reception is the symphony that resonates with the
spirit of hospitality, making a guest's journey
memorable from the very first note.

WORKING PROCEDURE

o All the registration cards fort the day is printed

at the reception by the night shift and placed
alphabetically into slots according to the last
name or family name.
o All the departures for the day are tailed with
the arrivals and departure register.
o When the guest checks in the registration card
is presented to him/her so they can provide us
with the full details: arriving from, departing
to, when arrived in India, contact no., address
of the guest, email address, very important
signature of the guest.
o After the fulfilment of the reg. card, we ask the
mode of payment in case of scanty baggage
as well we inform other departments about
that guest that this guest is scanty baggage
the mode of payment will be on the spot buy
card, cash or online through UPI.

Duties of Cashier
 All guests’ bills, which were posted to front office, cashier, tobe put
properly and in guest’s account.
 Calculate the amount payable by the guest properly andspeedily so
that no mistake should occur and the guest time isnot wasted.
 He should have the enough currency at the counter, so thatthe
change if needed by the guest could be immediatelygiven. He should
change currency according to the rates ofthe day. The rates are
displayed on the ‘exchange board’’ at the counter. He should issue a
receipt for the exchange made.
 He should be vigilant and should have proper knowledge of currency
notes so that the guest could not pay with fake currency notes.
 He should take the credit card imprint and black the necessary
amount immediately.

Reservation
Reservation forms the backbone of the front
office departmentto maintain an efficient and
systematic working; every guest hasto be
assigned a room. The reservation department
receivesreservations from various sources; the
information is processed,properly documented,
stored and retrieved at the required moment to
ensure a guest has room upon arrival.

MEANS OF RESERVATIONS
 E-mail
 Letter or mail
 Telegram
 Cable
 Fax
 Telephone
 Self
One has the resources of reservation like:-
CORPORATE SECTOR
 Corporate companies
 Airlines
 Regional sales office
 Cental reservation offices
TRAVEL AGENTS
 National travel agents
 International travel agents
OTHER SOURCES MAY BE:-
 By the guest himself
 Corporate companies not listed
 UN office
 Embassies
 Ministeries of government of India
 General manager/chairperson reference

MODES OF PAYMENT
 Cash
 Credit card
 Traveller’s cheque
 STPC voucher
 Bill to payment
 Travel agent voucher
 Foreign currency
PLANS
European plan- room only
Amercian plan- room+ ABF+ lunch + dinner
Continental plan- room+ breakfast
(Continental/American)
Modified american plan- room+ ABF+
lunch/dinner.
 Reservation Form
Reservation forms are in the form of an envelope.
On the front side of the envelope are the columns
for detail required to obtain & create a reservation.
The back of the envelope has two parts. One half
should be used for the detailed required in case of
an amendment and the other half for the form
should be used to fill details in case of
cancellation.

PROCEDURE
FRESH RESERVATIONS
Every reservation received will have a separate
form duly filled. If the bookings are received
through fax/telex/letter, reservation form will be
filled up with full details and relevant documents
will be kept inside the form. After creating the
reservation, same form will be filled alphabetically
I the concerned file for praticular date.

AMENDMENTS
In the case of amendment of a booking, an
amendment form will be filled, and after updating
the amendment in the system, the concerned
envelope will be taken out from the file. The
changes will be made in the envelope and it will
be filled back as per the new details
 GROUP RESERVATION
All the documents of group will be kept inside the
form and will be filled in the very beginning of the
file. In case of amendment or cancellation of
group, the same procedure will be followed which
has been expired above for FIT bookings. The
computer I.D. of G.I.T. would begin from “2”.

BILLING INSTRUCTIONS
There are some companies/travel agents, who have
been given the credit facility by the hotel for forwarding
the bills pertaining to the stay of their guest to the
company/travel agent upon the receipt of written
instruction.
Once the decision to attend the decision to extend
credit to a particular company is taken, an account is
opened for the company on the computer system. All
the companies, who havethe credit facility with the
hotel listed in the computer with a particular company
code with referred to as ”AS-ID”.
As the building instructions are received the same
should be updated on the guests folio. Till the time
instructions are received from the company in writing
by way of fax or telex all the guests remain on direct
payment. Reservations department should keep all the
billing letters received I a traced file. Entries should be
made I the register with the details of guests/company.
At times billing instructions are given by the regional
sales offices to send the bills to the company billing
instructions are fed on the system and a note should be
made in the billings columns given the references of
the regional sales office. Some companies have given
standings instructions for their guests regarding their
billing. In all such cases, a standing instruction letter
should be approved & received by the finance
department & a note should be made in the guest
history for those guests. Most travel agents dealing
with hotels are offered special rates by the hotels,
which are contracted, with the different travel agencies.
Since, these rates are comparatively lower than the
printed rack rates, thetravel agents expect that the
rates contracted by them with the hotel are kept
confidential. Travel agents normally, offer a package
daily to guests which includes airlines ticketing,
transportation, sight seeing, and hotel accommodations
and they do not want their clients to have the break-up
of these service items wise costs.
The hotels computer system provides for such
confidently of rates.
While packing up the corporate ID & the rate
code, reservation staff should also ensure to pick
up the TA-ID. This should always done at the time
of creating a reservations or at least while
updating the billing instructions on the system.
Once the above steps are followed, when the
receptions staff prints the PRE REG cards, the
rates column of the PRE REG card would be blank
& hence would ensure confidentiality. Upon
department also, the bill folio presented to the
guest would not have any rate/room
chargesdisplayed on it, if the filling mask has been
correctly update.
 Bell Desk
WORK PERFORMED:
1. Handling Guests Baggage:
The reception informs the bell desk about the room
number of a guest who has checked in. a baggage slip
is attached to the luggage on which room number is
mentioned. The bellboy takes the baggage to the room.
In case of departure, the bellboy brings down the
luggage at the bell desk. The luggage is removed from
the hotel only after the guest shows the clearance slip.

1. Message Handling:
The bellboy in their respective rooms delivers all
messages for the guest.
2. Paging:
In case any guest has to be paged his name is
mentioned on the respective rooms.

3. Newspaper:
Newspapers are available at the bell desk and they are
delivered at the various rooms and offices.

1. IHPRR (In House Pax with

Room Rate)
Different reports for the previous right like occupancy
of different hotels, IHPRR, F&B sales report is disturbed
to various houses.
6. CITY INFORMATION
7. Provide stamps
8. post cards & envelopes-Rs.2000 is given to the bell
desk for stamps. They have to maintain stamps worth
Rs.2000.
9. Key invitation.
10. Bellboy distributes any mail courier received for
any guest.
11. The guest can leave his luggage at the bell desk. If
the guest keeps it at the bell desk, a left luggage
receipt is prepared in triplicate:
1ST: To luggage
2ND: To guest
3RD: As record
12. Duties of the bellboys to be performed outside
the hotel: - To deposit ‘C’ Form at FFRO (foreigners
room registration office) (at mans bhawan) - For
Pakistanis at police head quarters. - For any medicines
required.
13. Bell desk provides wheel chairs to the guest, in case
the guest is handicap or unable to move.
14. ERRAND CARDS: held by bellboys, which contain
the information regarding all errands performed by him.
15. REGISTERS MAINTAINED:
 Scanty baggage register
 Left luggage register
 C-form register
 Log book
 Concierges registrt
 Stam register
 Newspaper Requirement Register
 Packet and Parcel Register
 Rate/Room change register
 Bell Desk Duty Register.

Food & Beverage

Department

Introduction
The Food & Beverage (F&B) department in a hotel
is a dynamic and integral component that goes
beyond merely nourishing guests; it creates
memorable culinary experiences that elevate the
overall stay. Here's a note on the significance of
the Food & Beverage department in a hotel:
1. At the heart of the hotel, the Food & Beverage
department thrives on a commitment to
culinary excellence. From fine dining
restaurants to casual cafes, skilled chefs craft
gastronomic delights that cater to diverse
palates, ensuring that each meal is a journey
of taste and satisfaction.
2. The F&B department is dedicated to
exceeding guest expectations. Attentive
servers, knowledgeable sommeliers, and
passionate chefs collaborate to create a
seamless dining experience. From breakfast
buffets to gourmet dinners, the department is
committed to leaving a flavorful and lasting
impression.
3. Innovation is the cornerstone of the F&B
department. Talented chefs continuously
explore new culinary trends, experiment with
flavors, and incorporate local influences into
their creations. This commitment to
innovation keeps the dining offerings fresh,
exciting, and in tune with evolving guest
preferences.
4. Beyond food, the department excels in
beverage offerings. From signature cocktails
crafted by skilled mixologists to an extensive
wine selection curated by sommeliers, the
beverage aspect of F&B complements the
culinary offerings, adding a layer of
sophistication to the overall dining
experience.
5. The F&B department extends its expertise to
cater events hosted within the hotel, ranging
from conferences and weddings to private
 celebrations. The ability to provide
customized menus and impeccable service
enhances the hotel's reputation as a venue of
choice for diverse occasions.
6. Effective coordination between the kitchen,
dining areas, and service staff is crucial for
the smooth functioning of the F&B
department. Timely and well-orchestrated
operations ensure that guests enjoy not just
delectable cuisine but also a seamless and
enjoyable dining atmosphere.
7. Stringent quality control measures are
implemented to maintain the highest
standards of hygiene and safety in the
preparation and service of food and
beverages. Compliance with health and safety
regulations is paramount to ensure guest well-
being.

the Food & Beverage department in a hotel is

not just about nourishment; it's a symphony
of flavors, service, and ambiance. It reflects
the hotel's commitment to providing a holistic
and memorable experience, where every
meal becomes a celebration of culinary
artistry and hospitality.

Duties and responsibilities

of F&B personnel:

F&B Manager:
1. Menu Planning and Development:

o Collaborate with chefs to plan, develop, and update menus

based on market trends, seasonal availability, and
customer preferences.
o Ensure that menus are diverse, appealing, and in line with
the overall concept and standards of the establishment.

2. Cost Control and Budgeting:

o Develop and manage budgets for the F&B department,

considering expenses, revenue projections, and profit
margins.
o Implement cost control measures to optimize food and
beverage costs without
3. Vendor Management:

o Establish and maintain relationships with suppliers and

vendors to ensure the timely and cost-effective
procurement of quality ingredients and beverages.
o Negotiate contracts and monitor supplier performance to
maintain high standards.
4. Quality Assurance:

o Enforce and maintain high standards of food and

beverage quality, presentation, and service.
o Conduct regular inspections and audits to ensure
compliance with health and safety regulations and
internal standards.
5. Staff Recruitment and Training:

o Recruit, train, and manage F&B staff, including servers,

bartenders, chefs, and kitchen staff.
o Provide ongoing training to ensure that staff is
knowledgeable about menu items, service standards, and
upselling techniques.
6. Service Standards:
 o Establish and enforce service standards to ensure a
consistently high level of service in all F&B outlets.
o Monitor guest feedback and address any service-related
issues promptly.

The F&B Manager's role requires a combination of leadership,

operational, and customer service skills to ensure the
success of the food and beverage operations within the
establishment.

Restaurant Manager
1. Take responsibility for the overall functioning of the
restaurant, including dining areas, kitchen, and bar.
2. Ensure that the restaurant operates efficiently and
meets established service and quality standards.
3. Recruit, hire, train, and supervise restaurant staff,
including servers, cooks, and support staff.
4. Schedule and manage employee shifts, ensuring
proper staffing levels to meet customer demand.
5. Maintain a strong focus on customer satisfaction and
service quality.
6. Address customer inquiries, concerns, and complaints
promptly and effectively.
7. Collaborate with chefs to plan and update menus,
considering market trends, seasonal availability, and
cost factors.
8. Set menu prices to achieve profitability while
remaining competitive in the market.
9. Manage inventory levels and place orders for food
and beverages based on demand and consumption
patterns.
10. Implement inventory control measures to minimize
waste and control costs.
11. Ensure that food and beverages meet quality
standards and are presented in an appealing manner.
12. Conduct regular inspections of kitchen and dining
areas to maintain cleanliness and adherence to
health and safety regulations.
13. Develop and manage budgets for the restaurant,
tracking expenses, revenues, and profit margins.
14. Monitor financial performance and implement cost
control measures to achieve financial objective.
15. Develop and implement marketing strategies to
attract customers and increase restaurant sales.
16. Plan and execute promotional events, discounts,
and loyalty program.
17. Ensure compliance with health and safety
regulations and food safety standards.
18. Implement training programs to educate staff on
safety protocols and hygiene practices.
19. Provide ongoing training for staff to enhance their
skills and knowledge.
20. Foster a positive work environment and encourage
professional development among the team.

Room Service Manager

1. Coordinate the timely delivery of food and beverage
orders to guest rooms, ensuring accuracy and
presentation standards are maintained.
2. Oversee the room service staff to ensure efficient and
smooth service.
3. Collaborate with the culinary team to design a room
service menu that meets guest preferences and
aligns with the hotel's standards.
4. Regularly review and update the room service menu
to keep it fresh and appealing.
5. Manage inventory levels of room service supplies,
including food, beverages, and other items.
6. Place orders with suppliers to replenish stock based
on consumption patterns.
7. Ensure that all food and beverage items meet quality
standards and are presented in a manner consistent
with the hotel's overall standards.
8. Conduct regular inspections of prepared items and
address any issues promptly.
9. Utilize technology such as computerized order
systems to manage and track room service orders
efficiently.
10. Ensure that all equipment, including order tablets
and communication devices, are in working order.

Banquet Manager
1. Collaborate with clients to understand their event
requirements, including the type of event, number
of guests, menu preferences, and special requests.
2. Plan and organize all logistical aspects of events,
including space setup, audiovisual requirements,
and décor.
3. Work closely with the culinary team to plan and
customize menus based on client preferences and
event themes.
4. Ensure seamless coordination between the kitchen
and banquet staff to guarantee timely and
accurate food service.
5. Act as the main point of contact between the hotel
and clients, providing regular updates and
addressing any concerns or special requests.
6. Collaborate with the sales and marketing teams to
attract and retain clients for future events.
7. Develop and manage budgets for each event,
ensuring that expenses are within the allocated
budget.
8. Implement cost control measures to optimize
profitability.
9. Oversee the setup of event spaces, ensuring that
furniture, decorations, and audiovisual equipment
are arranged according to the client's
specifications.
10. Coordinate with other departments, such as
housekeeping and maintenance, to prepare the
venue.
11. Oversee the setup of event spaces, ensuring
that furniture, decorations, and audiovisual
equipment are arranged according to the client's
specifications.
12. Coordinate with other departments, such as
housekeeping and maintenance, to prepare the
venue.
13. Work with the sales team to upsell additional
services, upgrades, or amenities to enhance the
client's event experience and increase revenue.
14. Promote the hotel's capabilities for hosting
various types of events.
15. Conduct post-event evaluations to gather
feedback from clients and identify areas for
improvement.
16. Use feedback to enhance future event
planning and execution.

Outlets
Welcom café Chinkara

Welcom Café Chinkara is our multi cuisine restaurant

which not only serves the India delicacy but also
international hits. It’s a la carte menu-based
restaurant which is only buffet for morning breakfast.
The buffet at this restaurant consists of 2 soups one
non-veg, one veg., 5 India main course, one starter, 3
continental, 2 oriental, 4 types of Ice-creams, 4
dessert, one Indian Non-veg main course, 2 oriental
non-veg main course, All types of assorted Indian
breads.

Cuisine Served: - Multi-cuisine.

Sitting capacity: - 96 covers
Operational Hours: - 7:00 AM to 10:30 AM, 13:00
PM to 15:30 PM, 19:00 PM to 23:00 PM.

Bistro the Desert Rose

Bistro the Desert rose is the 24/7 café available on
premises of hotel which now has been converted to
bar after covid-19. The menu of the bar is very
distinguished all kinds of spirits, whiskey, wines, and
mocktails & cocktails, served with wide verities of
snacks available in the menu.

Sitting capacity: - 30 covers

Operational hours: - 11:00 AM to 23:00 PM

Sandstorm Courtyard
Sandstorm courtyard is our cabana style open catering area
not only used for couple dining on special booking but also
for small parties or functions. Sandstorm is the inside bar just
beside the courtyard consisting of fully functional bar
equipped with fancy disco lighting for the after-party dance
show.

Sholla
Sholla is our fine dining cum signature restaurant
which serves ‘Sarai desert cuisine’. Sholla is a Table
de hote based restaurant serving vast verities of
Rajasthani food with the modern and unique ways.
The best example to quote this is ‘jimikand tukre’
yam cooked in herbs, spices, and seasoned hung
curd.

Cuisine Served: - Sarai Desert Cuisine

Sitting Capacity: - 60 covers
Operational Hours: - 19:00 PM to 23:00 PM

ORGANISATIONAL CHART OF
F&B SERVICE DEPARTMENT: -
Housekeeping Department
 Introduction
In the intricate tapestry of hospitality, the
housekeeping department stands as the silent
guardian of comfort and cleanliness, weaving an
essential thread that defines the guest experience.
Tasked with maintaining immaculate spaces and
ensuring a seamless stay, the housekeeping team is
the unsung hero behind the scenes of every
successful hotel.

At the forefront of guest satisfaction lies the

housekeeping department, dedicated to creating an
environment that feels like a home away from home.
From the crispness of freshly laundered linens to the
gleam of spotless surfaces, every detail is
meticulously attended to.

Cleanliness is not just a virtue but a cornerstone of

the housekeeping philosophy. The department takes
pride in presenting rooms and public areas in a state
of pristine perfection, setting the stage for a positive
guest impression and fostering a sense of well-being.

Housekeeping orchestrates the intricate ballet of

room turnovers, ensuring that each space is swiftly
and thoroughly prepared for the arrival of new
guests. The efficiency of this process is a testament
to the department's commitment to providing a
seamless and punctual guest experience.

In the realm of housekeeping, the devil resides in the

details. Every nook and cranny are meticulously
inspected, and every item is thoughtfully arranged to
meet the highest standards of order and cleanliness.
It's the attention to these details that transforms a
hotel room into a sanctuary.

Housekeeping operates as a well-coordinated team,

with each member playing a crucial role in
maintaining the overall harmony of the hotel. From
room attendants to supervisors, the team works in
tandem to uphold the established standards of
cleanliness and organization.
In the modern hospitality landscape, technology has
become a valuable ally to the housekeeping
department. Computerized systems aid in room
assignment, inventory management, and
communication, enhancing efficiency and facilitating
real-time updates.

Housekeeping is not solely about maintaining

physical spaces; it extends to guest interaction and
service. Attentive to guest needs, the department
aims to aid promptly, whether it's fulfilling special
requests or addressing concerns with a commitment
to excellence.

In essence, the housekeeping department is the

guardian angel ensuring that the hotel's aesthetic
allure and operational precision remain unparalleled.
Its silent efforts contribute significantly to the overall
guest experience, shaping impressions that linger
long after check-out. Housekeeping, in its artful
choreography, transforms a hotel stay into a
symphony of comfort, cleanliness, and unparalleled
hospitality.
 Location of housekeeping
in hotel
It is located on service floor. It means housekeeping
main store, housekeeping desk, assistant manager
office etc are located on service floor.

Rooms
The hotel offers 98 room in total consisting of 0f three
categories:
1. Deluxe Room
2. Jodhpur Chamber Room
3. Private Villas

Deluxe Room: -

Measuring 39 sq. m., Spacious and elegant, warmly lit and inviting, these are perfect
for both work and leisure with views of the desert sands stretching out into the
distance.
Stylish decor
This category of room is lavish as well as spacious for
guest to stay in. Not only this room consist of double
beds but also can converted to twin bed or even
Hollywood twins upon guest request. Bathrooms
consisting of bathtubs, shower cubicles and Full set of
bathroom amenities available inside bathroom. All the
room are non-smoking.
Rooms are idle for business travellers as well as for
families. In total we have 64 rooms of deluxe category.

Jodhpur chamber Room: -

Measuring 40 sq. m. and designed for today’s travellers, who appreciate a blend of
the historic with the contemporary. These exquisite rooms bring alive Rajasthan’s
traditions of a royal lifestyle.
Spacious and well-appointed rooms on Higher floors.

Jodhpur chambers are the best room we have in our

inventory not only they are on the higher floors top
grasp whole few of the marvellous 11 Acres of property
but also with full few of the jodhpur skyline. These
room consist of table lamps, in room amenities for
guest, bigger washrooms with laundry boxes inside,
sofas and table for causal sitting. In total we have 32
rooms of this category
Private Villas: -

Spread over a fabulous expanse of 260 sq. m, these independent villas offer large
bedrooms, with separate living, dining and dressing areas plus a kitchenette.
Private pool, patio, garden
Butler service
Villas naming 11, 22 are the private bungalows for
families for staycation with private pool, dining area,
ultra luxurious bathrooms, with walking dressers, and 2
large bedrooms and a common living area for meet and
greet with butler service.

Linen Room: -
It is one of the most important sections in the HK. All
the departments depend on the linen room to get their
linen and uniforms laundered. Linen Room supervisor
beads the linen room. The soaked linen is collected &
counted in front of House Man for the right count. The
damaged and badly stained linen is kept aside.
Warning is issued to the person responsible. The
description of soiled item, soiled count, clean linen
received, balances and other remark is entered in linen
exchange slip. Clean linen is given in exchange against
the number of soiled linen.

Housekeeping reports: -
A Housekeeper has to prepare a report known as the
occupancy report in, which the current status of the
room is given . All the occupied room, vacant room ,
clear room, and rooms etc is listed on this report .
The report is prepared and sent to the reception
thrice in a day . These reports are then tallied with
those of the reception and thediscrepancy report is
then prepared basically to know the latest position
of the rooms. The report must have the signatures of
the supervisor who preparesand sends the report
down to the front office.

Guest Room Amenities: -

Given below is the list of the various amentities
provided in guest room byu the housekeeping team:
1. Shampoo
2. Conditioner
3. Boidy wash
4. Body liotion
5. 2 dental kits
6. Hair comb
7. Hand soap
8. 2 hair caps
9. 2 vanity kits, 2 cotton dabs
10. Tissue box
11. Toilet rolls.
 Other Facilites: -
K by kaya kalp Spa

It’s wonderful and relaxing spa located away from city

in the heart of the desert where you relax and rejoice
and rejuvenate your soul and feel lightened from the
hustle and bustle of the daily life. With onsite
gymnasium available to keep up with the physical
health of the body.

World class fitness centre:

 One of most exclusive and state-of-the-art gyms
offering fitness programs and the latest equipment
designed to help guests maintain their routine while
traveling.

Duties and responsibilities

of housekeeping personnel:
-

 Dusting and polishing furniture and fixtures

 Cleaning and sanitising toilets, showers/bathtubs, countertops, and sinks
 Maintaining a clean and sanitary kitchen area
 Making beds and changing linens
 Washing windows
 Vacuuming and cleaning carpets and rugs
 Sweeping/vacuuming, polishing, and mopping hard floors
 Sorting, washing, loading, and unloading laundry.
 Ironing clothing items
 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
 Steaming and cleaning draperies
 Washing blinds
 Tidying up rooms
 Monitoring cleaning supplies and ordering more as needed.
 Reporting any necessary repairs or replacements.

Duties and responsibilities of

Executive Housekeeper: -
1. Be responsible for efficient and orderly management of cleaning,
servicing and repairing of guest rooms.
2. Be responsible for hotel linen and check its movement and
distribution to room attendants.
3. Keep an inventory of all housekeeping supplies and check it
regularly.
4. Provide front office list of ready rooms for allotment to guests.
5. Organize flower arrangements.
6. Arrange training of staff within the department
7. Update records/ files/ registers etc.
8. Compile the maid’s roster.
9. Check the VIP and OOO rooms.

DUTIES AND RESPONSIBILITIES

OF FLOOR SUPERVISOR: -
1. Issue floor keys to room attendants
2. Supervise cleaning on the allotted floors and areas- including
guestrooms, corridors, staircases, floor pantries of the allotted floors.
3. Inspection of cleaning in rooms and coordination of the work in
floors
4. Supervise handling of soiled linen to laundry and requisitioning of
fresh ones from housekeeping
 5. Report maintenance work on the floor
6. Supervise spring cleaning.
7. Coordinate with room service for tray clearance.
8. Maintain par stock for the respective floors.
9. Facilitate provision of extra services to guests such as babysitters,
hot water bottles, other guest requests.
10. Report any safety or security hazard to the security
department.
11. Check on scanty baggage.
12. Prepare housekeeping status reports.
13. Inform the front office about ready rooms.
14. Ensure services offered to VIPs are of highest standards.

DUTIES AND RESPONSIBILITIES

OF LINEN ROOM SUPERVISOR: -
1. Responsible for entire hotels linen.
2. Send dirty linen from laundry after checking.
3. Check laundered linen before giving it for ironing.
4. Provide linen to the various departments.
5. Maintain register of linen movements and check linen regularly
6. Supervise ironing and laundering of linen of the hotel.
7. Supervise work of linen room attendants and tailors
8. Make suggestions related to replacement purchases and give
requirements of linen to executive housekeepers.

DUTIES AND RESPONSIBILITIES

OF UNIFORM ROOM
SUPERVISOR: -
1. Responsible for providing clean, serviceable uniforms to the staff.
2. Keep an inventory control of various uniforms in various stages of use.
3. Set budget for procurement of uniforms and materials required for uniform.
ORGANIZATIONAL CHART OF
HOUSKEEPING DEPARTMENT: -
SMALL HOTEL

MEDIUM HOTEL
Food Production
Department

Introduction
Within the realm of hotel management, the
heartbeat of gastronomic delight resides in the
intricate domain of food production. Far beyond
the mere act of cooking, this dynamic facet of
hospitality seamlessly blends the artistry of
culinary craftsmanship with the precision of
operational expertise to create an unforgettable
symphony of Flavors for every guest.

At its core, food production is an expression of

culinary artistry. From the sizzle of a perfectly
seared steak to the delicate balance of Flavors in
a thoughtfully crafted dessert, each dish is a
canvas upon which chefs paint a masterpiece
that tantalizes the taste buds and leaves a
lasting impression.

The culinary journey begins with the

development of menus that are not just lists of
dishes but carefully curated experiences. Hotel
chefs collaborate to design menus that cater to a
diverse range of tastes, dietary preferences, and
cultural influences, ensuring a symphony of
offerings that resonate with the hotel's identity.

The pursuit of culinary excellence is grounded in

the selection of premium, fresh, and locally
sourced ingredients. The procurement process
becomes a meticulous dance, where chefs and
kitchen staff strive to create a harmonious fusion
of Flavors, textures, and aromas.

Behind the scenes, the kitchen transforms into a

stage where precision and efficiency take centre
stage. The orchestration of tasks, from prepping
ingredients to plating dishes, is a ballet of timing,
coordination, and meticulous attention to detail
to ensure every dish reaches the guest in its
peak form.
In the spirit of inclusivity, food production in hotel
management caters to an array of dietary needs
and preferences. Chefs are adept at crafting
dishes that accommodate various restrictions,
from vegetarian and vegan options to gluten-free
and allergy-conscious menus.

The culinary landscape is ever evolving, and food

production stays attuned to the latest trends and
innovations. From fusion cuisine to molecular
gastronomy, hotel chefs embrace creativity to
surprise and delight guests with novel culinary
experiences.

The final act of the culinary journey involves

presentation and plating. Each dish is
meticulously arranged to engage not only the
sense of taste but also the eyes. The artful
presentation enhances the overall dining
experience, transforming a meal into a visual and
gastronomic feast.

Food production is not merely a mechanical

process; it is an integral part of creating
memorable guest experiences. The aromas
wafting from the kitchen, the visual spectacle of
culinary artistry, and the first delightful bite come
together to create moments that linger in the
memory of every guest.

In summary, food production in hotel

management is a harmonious blend of creativity,
skill, and operational excellence. It transforms
the act of dining into a sensory journey, where
every dish tells a story, and every meal is an
opportunity to create unforgettable moments of
hospitality.

Kitchen Hierarchy
Executive Chef
-
Sous Chef
-
Jr. Sous Chef
-
Sr. Chef de Partie
-
Chef De Partie
-
Demi Chef de Partie
-
 Commi 1
Commi 2
Commi 3
-
Trainee

Job Description: -
Executive Chef
An Executive Chef is a top-tier culinary professional
responsible for overseeing the entire kitchen operation
in a restaurant or hotel. Their role is comprehensive,
combining culinary expertise with management and
leadership skills. Here are the typical duties and
responsibilities of an Executive Chef:
Menu Planning and Development:

Collaborate with the management team to create and

update menus based on market trends, seasonal
availability, and guest preferences.
Design innovative and appealing dishes that reflect the
culinary concept of the establishment.
Kitchen Management:

Oversee all aspects of kitchen operations, including

food preparation, cooking, and presentation.
Ensure that the kitchen operates efficiently and meets
established standards for quality and consistency.
Staff Recruitment and Training:

Recruit, hire, train, and manage kitchen staff, including

chefs, cooks, and kitchen assistants.
Provide ongoing training to maintain high levels of
culinary skills and hygiene standards.
Quality Control:

Maintain high standards of food quality, flavor, and

presentation.
Conduct regular inspections of ingredients, equipment,
and prepared dishes to ensure consistency.
Menu Costing and Budgeting:

Develop and manage budgets for the kitchen, including

food costs, labor costs, and operational expenses.
Implement cost control measures to optimize
profitability without compromising quality.
Vendor Relationships:

Establish and maintain relationships with food

suppliers, ensuring the procurement of high-quality
ingredients.
Negotiate contracts and monitor supplier performance
to achieve cost-effectiveness.
Food Safety and Hygiene:
Enforce strict adherence to food safety standards,
hygiene protocols, and sanitation regulations.
Conduct regular training sessions on food safety
practices for kitchen staff.
Innovation and Creativity:

Foster a culture of innovation and creativity within the

kitchen.
Encourage chefs to experiment with new techniques,
ingredients, and presentations.
Event Planning and Catering:

Plan and execute special events, banquets, and

catering services in collaboration with the events or
banquet manager.
Customize menus and oversee the preparation and
presentation of food for events.
Communication:

Maintain effective communication with kitchen staff,

front-of-house staff, and management.
Collaborate with other departments, such as
purchasing, to ensure seamless operations.
Leadership and Motivation:

Provide strong leadership by setting a positive example

for the kitchen team.
Motivate and inspire staff to maintain high levels of
productivity and creativity.
Problem Solving:

Address and resolve kitchen-related issues, including

conflicts among staff, equipment malfunctions, and
customer complaints.
Implement corrective measures to improve operational
efficiency.
Equipment Maintenance:

Oversee the maintenance of kitchen equipment to

ensure functionality and safety.
Schedule regular inspections and repairs as needed.
Guest Interaction:

Interact with guests to understand their preferences,

accommodate special requests, and gather feedback.
Use guest feedback to enhance the overall dining
experience.
Professional Development:

Stay updated on culinary trends, techniques, and

industry best practices.
Attend workshops, conferences, and culinary events to
continue personal and professional development.
Sous Chef: -
A Sous Chef, often the second-in-command in a kitchen,
plays a crucial role in supporting the Executive Chef
and managing various aspects of kitchen operations.
Their duties involve both culinary and managerial
responsibilities. Here are the typical duties and
responsibilities of a Sous Chef:

Culinary Leadership:

Assist the Executive Chef in planning and executing

menus, ensuring that dishes meet quality and
presentation standards.
Oversee food preparation, cooking, and plating,
ensuring consistency and adherence to recipes.
Kitchen Supervision:

Supervise and coordinate the work of kitchen staff,

including chefs, cooks, and kitchen assistants.
Provide guidance on culinary techniques, safety
protocols, and hygiene standards.
Staff Training:

Assist in the training and development of kitchen staff,

ensuring that they have the necessary skills and
knowledge to perform their duties effectively.
Conduct training sessions on new recipes, techniques,
and kitchen procedures.
Inventory Management:

Monitor and manage inventory levels of food and

supplies.
Collaborate with the Executive Chef to order
ingredients and supplies based on menu requirements
and consumption patterns.
Quality Control:

Conduct regular inspections of ingredients, prepared

dishes, and kitchen equipment to ensure quality
standards.
Address any issues related to food quality, flavor, or
presentation promptly.
Menu Development:

Collaborate with the Executive Chef on menu

development, including the creation of new dishes,
seasonal offerings, and specials.
Ensure that menu items are cost-effective and align
with the culinary concept of the establishment.
Food Safety and Hygiene:

Enforce strict adherence to food safety standards,

hygiene practices, and sanitation regulations.
Conduct regular checks to ensure that kitchen staff
follows proper hygiene and safety protocols.
Operational Efficiency:
Work with kitchen staff to optimize workflow and
operational efficiency.
Coordinate with other kitchen departments to ensure
smooth collaboration and timely execution of orders.
Communication:

Maintain effective communication with kitchen staff,

front-of-house staff, and management.
Relay information from the Executive Chef to the
kitchen team and provide feedback on kitchen
operations.
Problem Solving:

Address and resolve kitchen-related issues, such as

equipment malfunctions, staffing challenges, and
customer complaints.
Implement corrective measures to improve kitchen
performance.
Guest Interaction:

Interact with guests to gather feedback, accommodate

special requests, and ensure a positive dining
experience.
Use guest feedback to make improvements in food
quality and service.
Event Coordination:
Assist in planning and executing special events,
banquets, and catering services.
Coordinate with other departments to ensure the
success of events.
Cost Control:

Collaborate with the Executive Chef to manage food

costs and control expenses.
Implement measures to minimize waste and optimize
the use of ingredients.

Chef de Partie
A Chef de Partie (CDP), also known as a Line Cook, is a
skilled culinary professional responsible for a specific
section of the kitchen, such as the pastry section, grill
station, or sauté station. Their duties and
responsibilities vary based on the kitchen's size, type of
cuisine, and organizational structure. Here are typical
duties and responsibilities of a Chef de Partie:

Food Preparation:

Prepare and cook dishes according to the recipes and

standards set by the head chef or sous chef.
Ensure that the quality, taste, and presentation of
dishes meet established standards.
Station Management:
Oversee and manage a specific section or station in the
kitchen, such as the grill, sauté, or pastry station.
Coordinate with other chefs and kitchen staff to ensure
smooth operation during service.
Recipe Development:

Collaborate with the sous chef or head chef in

developing and testing new recipes.
Contribute to menu development and participate in
creating innovative and appealing dishes.
Inventory Control:

Monitor and manage inventory for the assigned station,

including ingredients, spices, and other supplies.
Notify the sous chef or head chef when stock needs
replenishing.
Quality Control:

Maintain high standards of food quality, flavor, and

presentation.
Conduct regular checks on ingredients to ensure
freshness and adherence to quality standards.
Training and Supervision:

Train and supervise junior kitchen staff working in the

same section.
Provide guidance on culinary techniques, safety
practices, and kitchen protocols.
Food Safety and Hygiene:

Adhere to strict food safety and hygiene standards.

Ensure that kitchen staff follows proper sanitation
practices and safety protocols.
Ordering and Receiving:

Assist in placing orders for ingredients and supplies

needed for the assigned station.
Receive and inspect deliveries to ensure quality and
accuracy.
Operational Support:

Assist in organizing and coordinating kitchen activities,

especially during peak hours.
Collaborate with other chefs to ensure a smooth flow of
orders and timely service.
Equipment Maintenance:

Oversee the maintenance and cleanliness of kitchen

equipment in the assigned station.
Report any malfunctioning equipment to the sous chef
or kitchen manager.
Menu Knowledge:

Have a thorough understanding of the menu, including

ingredients, cooking methods, and dish presentation.
Communicate effectively with other kitchen staff to
ensure consistency in menu execution.
Time Management:

Efficiently manage time during service to ensure timely

preparation and delivery of dishes.
Prioritize tasks and maintain a sense of urgency during
busy periods.
Creative Input:

Contribute creative ideas to enhance the presentation

and flavor of dishes.
Work collaboratively with the culinary team to
continually improve the menu.
Customer Interaction:

Occasionally interact with customers to gather

feedback and address any special requests or dietary
restrictions.
Represent the kitchen team in maintaining a positive
relationship with diners.

Demi Chef de Partie

A Demi Chef de Partie (DCDP) is a junior chef position in
a professional kitchen, and their role involves assisting
the Chef de Partie and contributing to the smooth
operation of a specific section or station. The duties
and responsibilities of a DCDP can vary based on the
kitchen's size, type of cuisine, and organizational
structure. Here are typical duties and responsibilities of
a Demi Chef de Partie:

Food Preparation:

Assist in the preparation and cooking of dishes

according to established recipes and standards.
Ensure that ingredients are measured, chopped, and
prepared accurately.
Station Assistance:

Support the Chef de Partie in managing a specific

section or station in the kitchen.
Collaborate with other kitchen staff to maintain an
efficient workflow during service.
Recipe Execution:

Execute recipes under the guidance of the Chef de

Partie, ensuring the quality, taste, and presentation
meet established standards.
Seek guidance for any unclear aspects of the recipes.
Inventory Management:

Assist in monitoring and managing inventory for the

assigned station.
Notify superiors when ingredients need replenishing or
when inventory levels are low.
Quality Control:

Work to maintain high standards of food quality,

flavour, and presentation.
Conduct regular checks on ingredients to ensure
freshness and compliance with quality standards.
Training and Development:

Participate in training sessions led by the Chef de Partie

or senior kitchen staff.
Assist in training junior kitchen staff and interns on
techniques and kitchen protocols.
Food Safety and Hygiene:

Adhere to food safety and hygiene standards in food

handling and kitchen practices.
Ensure that the assigned station follows proper
sanitation practices.
Ordering and Receiving:

Assist in placing orders for ingredients and supplies

needed for the assigned station.
Participate in receiving and inspecting deliveries to
ensure quality and accuracy.
Operational Support:
Assist in organizing and coordinating kitchen activities,
especially during peak hours.
Follow instructions from superiors to maintain a smooth
flow of orders and timely service.
Equipment Maintenance:

Contribute to the cleanliness and maintenance of

kitchen equipment in the assigned station.
Report any malfunctioning equipment to the Chef de
Partie or kitchen manager.
Menu Knowledge:

Acquire a comprehensive understanding of the menu,

including ingredients, cooking methods, and dish
presentation.
Communicate effectively with other kitchen staff to
ensure consistency in menu execution.
Time Management:

Manage time efficiently during service to ensure the

timely preparation and delivery of dishes.
Prioritize tasks and maintain a sense of urgency during
busy periods.
Creative Input:

Offer creative ideas and suggestions to enhance the

presentation and flavour of dishes.
Work collaboratively with the culinary team to
contribute to the improvement of the menu.
Customer Interaction:

Occasionally interact with customers to gather

feedback and address any special requests or dietary
restrictions.
Represent the kitchen team in maintaining a positive
relationship with diners.

Commies
Commis chefs, often referred to as "Commies," are
entry-level positions in a professional kitchen. Their role
involves learning and assisting in various aspects of
food preparation and kitchen operations. The duties
and responsibilities of commis chefs can vary based on
the specific kitchen, but here are common tasks
associated with this role:

Food Preparation:

Assist in the preparation of ingredients, such as

chopping vegetables, peeling fruits, and portioning
proteins.
Follow recipes and guidelines provided by higher-
ranking chefs.
Cooking Assistance:
Support the senior chefs (Chef de Partie, Sous Chef) in
cooking and preparing dishes.
Learn and practice basic cooking techniques under
supervision.
Station Assistance:

Work under the guidance of the Chef de Partie or other

assigned chefs in a specific station (e.g., sauce, grill,
pastry).
Keep the station clean and organized, ensuring all
necessary ingredients and tools are readily available.
Learning and Training:

Actively learn and absorb culinary techniques, cooking

methods, and kitchen procedures.
Participate in training sessions led by senior chefs to
enhance skills and knowledge.
Inventory Management:

Assist in maintaining inventory levels for ingredients

used in the assigned station.
Inform superiors when ingredients need restocking or
when inventory levels are low.
Quality Control:

Pay attention to detail and ensure that ingredients are

prepared and cooked according to quality standards.
Seek feedback from senior chefs to improve and refine
skills.
Cleaning and Sanitation:

Keep workstations and kitchen areas clean and

organized.
Adhere to hygiene and sanitation standards, including
proper food handling and storage.
Support During Service:

Assist in the smooth operation of the kitchen during

service hours.
Follow instructions from superiors to maintain an
efficient flow of orders.
Assistance in Menu Execution:

Contribute to the execution of menu items, ensuring

consistency and adherence to recipes.
Seek guidance when unclear about specific aspects of
menu items.
Equipment Handling:

Learn to handle and operate kitchen equipment under

supervision.
Report any malfunctioning equipment to higher-ranking
chefs.
Team Collaboration:
Collaborate with other kitchen staff to ensure effective
communication and teamwork.
Assist colleagues during peak periods or when
additional support is needed.
Attending to Special Requests:

Assist in accommodating special requests or dietary

restrictions, as communicated by the service staff.
Seek guidance from superiors for handling specific
dietary needs.
Menu Knowledge:

Familiarize oneself with the menu, including dish

names, ingredients, and basic cooking techniques.
Learn about the culinary concept and style of the
kitchen.
Continuous Learning:

Show enthusiasm for learning and improving culinary

skills.
Be receptive to feedback and guidance from senior
chefs.

DIFFERENT TYPES OF KITCHEN

 Indian
 Continental
  Tandoor
 Halwai
 Chinese
 Garde manger
 Veg. prep
 Butchery
 Banquet Kitchen
 Bakery

KITCHEN SUBDIVISION
MAIN KITCHEN
Soup section
Hot range
Indian kitchen
This section mainly serves to outlets as room service,
La Rochelle, coffee shop, banquet.

GADMANGER
The garde manger or the cold kitchen is the place
where all carvings and displays are carried out.
Here the staff is skillful and the work done is very
different from the other kitchen. Various salad displays,
fruit displays , vegetables platter display in a
decorative and fancy manner are done to improvethe
image and the standard of the hotel. Fancy carvings
and decorative displays are always liked by the guests.
The total strength of the kitchen comprises of 7 people.
The Garde manger is a small kitchen with one walk in
cooler and one traulsen. It is located right beside the
pastry kitchen and is not far from the main kitchen.
Here the items and displays would be made according
to the party sheet. It mainly caters to parties and
buffets.
This section deals with the fruits and vegetables for
the department . it serves to all the outlets of the hotel
such as butlers pantry, room service, La Rochelle ,
other sections of the kithchen etc. it is a decentralized
kitchen working 24 hours. In it we cuts the vegetables
and give them stylish cuts. These vegetables uses
onion, potato, tomato, lemon, watermelon, banana,
mint, cucumber, cabage, radish , papaya, mango, etc,

NAMES OF CUTS OF VEGETSBLES

Dice out
Julian cut
Chopping
Slicing
Diamond cut
Long diamond cut
All the cuts are made by some special knife , the name
of the knifes are.
Curving knife
Chopper
Piller
Chef knife
Pairing knife

BAKERY
This is the section of the kitchen working continuously
and producing high quality cakes, pastries, desserts,
breads roll etc. it is a decentralized kithchen working 24
hrs.

BUTCHERY
Buchery in hotel terminology is also called “ Meat
Fabrication “ as it is involved in changing the form of
meat, poultry, fish, etc. from unclean and large chunks
to clean and appropriate sizes as required for various
purpose.

SPECIALITY KITCHEN
These are the kitchen solely working for the restaurants
they are attached to . These kitchens produce only the
type of cuisine offered by the restaurants. The kitchens
work on break shift basis except for North West Frontier
cuisine kitchen as it involves a great deal of cooking
over a long period of time.

FUNCTION OF BAKERY
o Different type of Cake making
o Cookies making
o Different type of Bread Making
o Chocolate Making
o Pizza base, Puff, Pastry etc making

LOCATION & EQUIPMENTS

 o Bakery is located at basement. And it has a deep
freezer, walking and one is chocolate room.
o Equipments-Oven, Boiler, Masher, Whisking machine,
rolling and cutting machine etc

HEAVY EQUIPMENT USED IN THE

KITCHEN
o MIXER
o WEIGHING SCALE
o COOKING RANGE
o TANDOOR
o DOUGHT MIXING MACHINE
o ELECTRIC OVEN
o PROOVER
o KADAI
o SLICER
o SALAMANDER
o GRINDER
o REFRIGERATOR
o GRILLER ELECTRIC DEEP FRYERS
o PEELING MACHINE

LIGHT EQUIPMENTS
o PEELER
o JELLY MOULD
o STEEL BOWL
o FRYING PAN
o LIDS
o BAKING TRAYS
o ROLLING PIN
o DEKCHI
o CHOPPING BOARD
o FRYING SPOON
o GRATER
o PIE DISH
o ALLUMINUM TRAY
o TAWA
o WORKING TABLE
o STEAK HAMMER

INTER DEPARTMENTAL RELATION

SHIP
The ‘Kitchen’ has a direct relationship with the
following departments:

F & B OUTLETS
It has been already discussed how the kitchen is
related to the F&B outlets. the intimate relationship
makes the earning & maximization objective of the F
& B department, a reality.

KITCHEN STEWARDING
Stewarding serves the kitchen in the following ways:
Cleaning of kitchen areas thus ensuring proper hygienic
standards. Cleaning kitchen utensils. Reporting
possible faults in kitchen area & machinery to the
Engineering and maintenance department.

Conclusion
This experience that I have gained through my journey
as an Industrial trainee was highly educative and
enriching not only, I got to learn about how every
department of the hotel works but also, I got to met so
many people who taught me to there full extend about
the industry. All my senior staff was helpful and strict
but every one of them taught me a unique to tackle
with different situation. I learnt that every job has its
nuances and its value and that no job is superior to the
other. I can now run in this long race because my
foundation is strong. It is here that I got the opportunity
to continuously introspect and Improve as a budding
professional as well as human being. I will always
cherrish every moment I spent in my training all the
lovely people I got to meet.