INDUSTRIAL TRAINING REPORT

THE LALIT JAIPUR

COMPILED BY:

Gagandeep
 CERTIFICATE

This is to certify that Mr./ Ms. …………………………… is a bonafide Student of Institute

Of Hospitality Management & Sciences KotdwarHe / She is currently studying in

Semester ………

The industrial Training Report is being submitted in partial fulfillmentand evaluation for
semester 5 Industrial Training in pursuance of Bachelor’s degree program in Hotel
Management

Signatures of H.O.D Signature of Principle

Date.
 INDEX

ACKNOWLEDGEMENT

HOTEL OVERVIEW

FRONT OFFICE

FOOD & BEVERAGE SERVICE

FOOD PRODUCTION

HOUSE KEEPING

CONCLUSION
ACKNOWLEDGEMENT

With a deep sense of satisfaction and gratitude to my training manager & all heads of
departments along with staff members of The Lalit, Jaipur. I wish to place on records that the
training was imparted in a highly congenial atmosphere true to the reputation of The Lalit,

Jaipur and it has been of immense value to me. It will be my endeavor to put into practice all
that I have learnt to sharpen and my skills and develop my personality as a professional.

It is because of their ardent and consistent efforts I was able to imbibe so much which was not
possible in such short time. The training has helped me to inculcate the right kind of skills,
knowledge & attitude to make a career as a successful hotelier.

Gagandeep
HOTEL OVERVIEW
Rating:
5 Star Deluxe

Address:

Accessibility:
Airport: 23 km., Railway Station: 3 km, City center: 0.5 km, International trade fair ground: 3 km, Golf
within: 3 km, Cricket stadium: 3 k

Hotel Description:

The Lalit Jaipur is one of the finest hotels in the city, situated in the center of the city. The hotel offer
convenient access to every corner of the city. Just minutes from government offices, international trade
fair grounds, cultural & tourist attractions and shopping malls. Dining and entertainment options extend
to 8 restaurants and bars. These include the world famous "The Grill" - with trendy continental
innovations; "Woks" for Chinese flavors; "Baluchi" with Indian specialties; "24/7" for all day dining and
"Art Junction" an art gallery with a cafe.

Accommodation at hotel The Lalit, Jaipur:

A total of 461 rooms that has been divided into several categories of rooms (deluxe rooms and suites). A
special emphasis on luxury and comfort has been paid by the hotel staff while designing the rooms. The
rooms and the suites have been loaded with the best of the amenities that are possible. The newly
renovated Deluxe and Superior rooms are by far the most spacious amongst hotels in Jaipur. Modern
communication facilities like in-room high speed internet access, direct dial phone, televisions with a
range of international news and entertainment channels, are just a few in-room facilities.

THE GRAND GROUP

'The Grand' group of hotels; an enterprise of Bharat Hotels Ltd is a major player in India's
tourism and hotel sector. Its portfolio incorporates eleven luxury hotels in the country - offering
more than 1800 rooms in the five-star deluxe segment. These include The Lalit, Jaipur' The
Grand' hotels in Jaipur, Mumbai, Goa and Srinagar along with 'The Grand' hotels in Bangalore,
Udaipur, and Khajuraho & Kolkata with new openings in Ahmadabad & Bekal.

Bharat Hotels is also involved in tourism related activities along with policy making decisions of
various associations and the Government through the Group's Chairman & Managing Director,
late Mr. Lalit Suri. Mr. Suri was a Member of Parliament, Rajya Sabha and was also the
President of the FICCI Tourism Committee, besides being the immediate past President of Hotel
Association of India. Further, he was a global member of the renowned World Travel & Tourism
Council (WTTC) and the Honorary Chairman of the WTTC - India Initiative. The group also has
interests in newspaper publication, automobiles, and automotive car air-conditioning systems,
real estate and property development.

Bharat Hotels first venture was THE LALIT Jaipur, a 461 room 5-star deluxe hotel located in the
heart of India’s capital city, and operational since October 1988. Its next venture was the 115
unit THE LALIT Palace Srinagar, which offers 131 rooms. Formerly the palace residence of the
Maharajas and one of the leading heritage resort hotels of the country, it is located midst the
natural and beautiful surroundings of the mountainous North Indian State of Jammu & Kashmir.
It’s other two THE LALIT properties are new builds – and have just been commissioned. The
255 luxury resort in Goa, THE LALIT Resort Goa and the 369 room super deluxe hotel, THE
LALIT Mumbai, in India’s commercial capital Mumbai.

On November 30, 2001, the company has signed a deal to operate and manage the 186 room,
Hotel Ashok in Bangalore on a management contract from ITDC, under approval of the CCD
(Cabinet Committee on Disinvestment, Government of India). The hotel has since been re-
branded as The Grand Ashok Bangalore. In early 2002, Bharat Hotels successfully bid for two
more ITDC properties – The 55-room Laxmi Vilas Palace in Udaipur, which now operates as
The Grand Laxmi Vilas Palace Udaipur, along with the 48-room property in the temple town of
Khajuraho, Madhya Pradesh. Presently under renovation, The Grand Temple View Khajuraho
will reopen in mid 2006.

On November 30, 2005, the Company successfully bid for the prestigious 165-year-old ‘Great
Eastern Kolkata’ and will re-commission it after restoration by mid 2008 as - The Grand Great
Eastern Kolkata
 ORGANIZATION CHART – TOP MANAGEMENT TEAM

 Late Mr. Lalit Suri: Chairman & Managing Director

 Mrs. Jyotsna Suri: Chairperson & managing director
 Mrs. Deeksha Suri Murti: Executive Director
 Ms. Divya Suri Singh: Executive Director
 Mr. Keshav Suri: Executive Director
 Mr. Vivek Shukla : Vice President North & General Manager
 Mr. Arvind Sachdev: Vice President – Finance
 Mr. Vijay Wanchoo : Vice President Operation
 Ms Anjali M Chatterjee: GM Marketing Communication
 Mr. Kapil Vig : Resident Manager
 Mr. Rakesh Mitra: GM Sales & Marketing
 Chef Shushil Chug: Executive Chef Corporate
 Mr. Ajay Mathur . Executive chef
 Mr. samol : Front Office Manager
 Mr. Bog Raj : F&B Manager
 Mrs. Karan Rathor: Executive Housekeeper
 Mr. Arun Kumar: Financial controller –
 Mrs. Neha Dalpatia: HR Manager
 Mrs. Subir Verma : Training Manager
HOTEL THE LALIT OFFERS THE BEST SERVICES AND ALL THE MODERN FACILITIES THAT ONE CAN ASK
FOR:

 268 elegantly furnished centrally air-conditioned rooms

 The state-of-the-art Conference Hall/ Banquet Facilities
 Modern Business Centre
 Concierge
 Health Club/Spa
 Car rental shops
 S-class Mercedes available on rent
 Swimming pools
 Express check-out
 Pavilion café
 Multi-cuisine Restaurants
 Lavish bar with choicest drinks
 Room service is available round the clock
 Dedicated staff to provide you best services and comforts
DIFFERENT FEATURES OF HOTEL THE LALIT (JAIPUR)

The hotel offers the finest choices in first class accommodation. 461 luxurious Guest Rooms,
which include 52 Designer suites located in an exclusive atrium tower and 1 office space. Hotel
is in the process of upgrading the guest rooms in phases to present a new and contemporary
design look with the very latest in technology. Hotel is delighted to advise that in the first phase
hotel is now ready with 68 brand new executive Club rooms.

 85 Superior rooms
 108 Deluxe rooms
 75 Lalit view rooms
 77 Executive club rooms
 62 Lalit luxury rooms
 05 Corner suites
 09 Business suites
 24 Executive suites
 12 Luxury suites
 03 Presidential suites
 Food & Beverage

 24/7 - 24 hrs Multi Cuisine Restaurant

 Baluchi - North West Frontier Cuisine

 The crical Bar -Serve liquor 12 hours a day

 Le Petit Café- Tea/Coffee with Short eats

The Lalit offers a selection of restaurants and bars. Guests can enjo y a wi de
selection of delicious dishes and refreshi ng drinks at our l avi sh restaurants and
bars. Dine at Bal uchi to enj o y delicious Indian cuisine deli caci es; The 24/7 to
enjo y buffet spread with 'Funda y Sunda y' brunch as a weekl y spec i al; The
Woks for delicious Chinese and Ori ental dishes; For an exciting wining
experience, head towards The Champions Bar offering Indi an and Int ernational
brands. In additi on, Art Junction C afé, our coffee home, offers a combination
of pastas, sandwiches and specialti es of salads.

Facilities of Deluxe rooms

 Air conditioned rooms with bath & shower, mini bar, hair dryer, telephone – direct call/ ISD, STD
& internet facilities, shaving mirror.
 Remote control T.V with 40 entertainment channels.
 Power 220 volt with 110 volt adaptors.
 No smoking rooms.
 Weighing scales in rooms.

Quorum

 Located on the 3rd floor from lobby level.

 Dedicated to lawyers and business meetings
 Has a separate lounge with a lawyers library.
 Meeting conference room.
 4 boardrooms –three boardrooms with capacity of 12 pax & one for 8 pax
 1 small office cabin
 Legal Library
 Private Lounge
 Supreme Court cases online facility.
Luxury Suites

Ideal for captains of the Industry, these one-bedroom suites come in ten luxurious selections.
Contemporary designs and hi-tech facilities envelop the extended living and dining rooms with bar
corners, while the master bedrooms are distinctive and spacious.

Banquet Facilities

Banquet Office Facilities - 9:00 am to 8:00 am

Crystal Ball room 1 & 2 and Plaza Terrace Garden at the Lobby Level

Party Halls at Lower Lobby Level

Regal Room 1 & 2

Regency Room

The ho tel The L alit Jaipur o ffers o ne o f the best banquet faciliti es in the Capital. It
o ffers the Terrace Gardens, acco m m o da ting up to 1 2 0 0 peo ple and the Cry stal
Ballro o m fo r up to 500 delegates. Fo r sm aller m eetings, interv iews and co nv entio ns,
it has The Regency Ro o m and the Ro yal Ro o m with a capacity to acco mm o date up to
2 0 0 peo ple. All the ro o m s are well equipped with all the mo dern day business
requirem ents such a s fax m achine, pho to co pier, P C printer, Internet and E -m ail
access.

Meetings, Incentives, Conventions and Events

Suitable for a wide variety of occasions, the Crystal Ball room is a spectacular setting, capable of
playing host up to 500 guests; The Regal Room, the Regency Room and the Royal Room are
highly adaptable to guest requirements for 15-200 people. The Terrace Gardens can host 800
guests. Besides, Quorum the newly renovated meeting place with its boardrooms is ideal for
small meetings. These facilities meticulously combine your instructions and our suggestions to
make sure every banquet, convention, theme party or function is a success.

Banquet & Conference Rooms

 Crystal Ballroom is the main ballroom located at the lobby level which can be divided
into two sections.

 There are four multi-use function rooms with a central pre-function area located in the
lower lobby level (Regal, Regency, CBR).
 There is Plaza Terrace Garden adjoining the Crystal Ballroom.
LOCATION MAP

The Lalit Jaipur is centrally located in the heart of city's premier business and commercial district -
Connaught Place, located right next to lively shopping centers, office complexes and colorful streets. The
Hotel is 24kms from the International airport and 17kms from the domestic airport. The Supreme Court,
Jaipur High Court, government offices, cultural centers, trade fair grounds are just minutes away as are
historical landmarks like India Gate, Purana Qila, Jama Masjid, Red Fort and more.

 International Airport – 04 kms, 10 minutes by car

 City Centre - 0.5kms, 5 minutes by car
 Trade Fair Grounds - 3kms, 10 minutes by car
FRONT OFFICE

INTRODUCTION

Front Office deals with the accommodation to the guests in the hotel and is a very important
department. It is an essential department because it deals with the allocation of rooms, which is a
major income of the hotel. The way in which a Receptionist deals with the guest has a direct
impact on the guest. Front office is one department, which deals with guest directly. A
receptionist, with her salesmanship can induce the guest to stay at the hotel and in this way it
increases the revenue of the hotel.

The person at the reception carries the perpetuation of the hotel with him. They take down the
CHECK IN’s of the guest and groups. They hand over the keys to the guest too. The first thing
done by an assistant is to check whether the guest has a reservation or not. In case the guest does
not show any reservation than the guest has to walk – the guest can be straight away refused. In
case the guest has a booking then a registration card is given to him to fill up board the require
details (the card attached along with the page for every detail) then the key is handed over to the
guest, which the assistant checks on his computer and allots.

The bell boy then escorts the guest to his room. Then the assistant enters the details of the card in
his computer. An identification number is given to the guest who is written down on the
registration card. Then the rate is checked in the computer and after every thing is ascertained the
entry is made in the guest arrival register.

First impression is the last impression. The first department with which the guest comes in
contact is front office department and is just one of the department which works towards the
satisfaction of guest.

For a hotel ‘Room Sold Revenue’ Rooms are the major operating revenue producing department.
It covers 80 – 85% of hotel revenue. Room once made from the continue source of revenue &
does not need investment frequently.

The front office staff should be polite, tactful & smart enough to tackle the situation like walk in,
scanty baggage etc. they should always be ready to help alert & market smart.
FRONT OFFICE DEPARTMENT GOALS AND OBJECTIVES

The goal of the front office department is to provide a guest with efficient service and fulfills its
role. Its role can be dubbed as to reserve, receive, and assign room to the guest.

Front office department in the hotel is responsible for sale of hotel rooms through systematic
methods of reservations followed by registration and assigning room to customer.

Goal of the front office department is to earn maximum revenue through sale of the rooms, but in
turn it should also satisfy the guest with efficiency of service.

Efficiency should also leads to comfort and well high of guests, so courteous service is to be
provided to the guest.

 Management expects the department to run with the highest degree of efficiency service
is to be provided to the guest.
 Management expects the department to run with the highest degree of efficiency and
lowest cost.
Front office in a hotel holds a prime importance in a view of the basic nature of business. It has a
complimentary role of image building which is the first and last point of contact of every guest.
INTERDEPARTMENTAL CO-ORDANATION WITH

HOUSE KEEPING

Both front office & housekeeping are concerned with rooms, the form with letting the rooms &
latter with preparations of rooms. For this to be done efficiently there must be constantly
exchange of information between the two departments. The housekeeping informs the front
office about the occupancy thrice a day. It also informs about rooms change being done out of
order rooms, rooms taken for re-decoration, which helps in smooth functioning of front office an
also sale of rooms without delay.

SECURITY

Co-operation here is mainly concerned with prevention of fire, theft and safe keeping the
property.

TELEPHONE

Reception and information assistant after receiving any request for wake up call, pass is on to
telephone operator and the telephone department keeps the front office posted with information
regarding any STD, ISD or Personal calls made by guests of various rooms so that the front
office cashier can do the posting the guest general accounts.

ACCOUNTS

There is a close co-operation between front office cashier and lobby staff. The receptionist
informs cashier about walk in or scanty baggage and asks him to take an imprint of credit card or
cash in advance. Bell captain fells cashier about check out so the he can prepare the bill for
presentation.
ROOM SERVICE

Room Service is informed of all arrivals & departures, so that it can place amenities or check the
minibar respectively. It is also informed of VIP arrival for planning of deluxe fruit basket,
chocolates, cookies & a complimentary drink on arrival.

SALES

Sales & front office co-ordinate on management level in improving the room’s sales on lean
occupancy days. Sales department sets the rates a corporate company that is corporate and the
meal plans rates, which is sent to the reservations.

F&B OUTLETS

Front office sends information to different F & B outlet about the group arrival in advance, so
that they can prepare themselves in advance.

STORE

The store is responsible for supply of all stationary to front office according to requisition send
by the lobby manager.

RESERVATION

Reservation can be made either on the telephone or in person or these days as being done
through the computer. The most well-known method is by telephone. The person can just call up
board and book a room for a particular date until his given time period. A reservation office is
there to handle all such reservation. The person calls up board and ask for a room for a given
date say for 3 days. The reservation then checks up board on the computer whether rooms are
available for that particular date or not.

If rooms are available then the booking is confirmed, in case the room is sold out on that day
then the guest is told so and his name is taken down as a wait listed one. This means that he can
get the room only if any person cancels his or her reservations. The reservations are taken down
on a reservations pad, which is attached to this page.
The guests from corporate companies are given special discounts and most of them are also
provided with free meals for the day. That actually depends on the hotel plan, which is being
followed. The plans are:

 EUROPEAN
 AMERICAN
 MODIFIED AMERICAN
 CONTINENTAL
Each plan has its own advantages, which are given along with this sheet. Instruction, billing
instruction and the copies of this sheet distributed to the general manager, F&B, Housekeeping,
Security office, Lobby manager, Room Service, Coffee Shop, Executive chef and File copy.

The group information sheet is filled in and circulated to all coordinating departments at least
week before the arrival of the group. The purpose is to give them enough notice to prepare
accordingly_

RECEPTION OR FRONT DESK

 The reception department makes the guest key, welcome letter, complimentary breakfast
coupon, and assists the guest to the room, tell about the room features and facilities.
 It is also responsible for handling the guest problem in the absence of guest relation
executive.
 Takes cares of each and every guest coming toward the reception.

Reservation section

Reservation section is a major area of front office department which handles all the reservations
made by the guest and it performs the following role:

 Keeping reservation records up-to-date

 Maintaining all files pertaining reservations
 Maintaining current and advance booking
  Preparing weekly group arrival report
 Entering blocking of deluxe rooms
 Maintaining records
Reception

Reception is an importing functioning area of front office department which handles guest face
to face and it performs the following role:

 Checking of log book

 Checking room status
 Blocking of rooms as per instructions by reservations
Handling of check-in and registration
 Maintaining guest folios
 Handling check outs
 Preparing room occupancy report
 Preparing night report
 Preparing revenue report
 Maintaining communication with other departments
 Providing relevant information to the guest
 Handling guest mails and telegrams
 Maintaining all registers and records
Bell desk

Bell desk is again an important department of the front office which mainly deals with the
handling of guest luggage and it performs the following roles-

 Handling guest baggage

 Handle left luggage room
 Handles guest room keys
 Follow-up the wake calls
 Carrying of errand cards
 Handling guest mails
  Selling of stamps

Handling arrival at reception:

 Welcoming guest
 Ascertaining room requirement
 Filling of guest registration card (Rag-Card)
 Checking of guest registration card
 Settling of bill (cash, credit card)
 Taking passport details
 Briefing of room number tariff and location
 Handling guest luggage
 Escorting the guest to his room
Handling group arrivals:

 Welcoming group
 Serving welcome drink
 Allotment of rooms
 Attaching the baggage tags
 Assigning keys to the guest
 Marking the room number on baggage
 Handling and keeping the luggage to the guest room
 Describing features of room

HOTEL THE LALIT FRONT OFFICE SERVICES

 24-Hour Front Desk

 Business Center Services
  Concierge Service
 Parking Available / Valet Services
 Wake – up call Service
 Doctor On Call
 Wi-Fi Internet
 Conference Facilities
 Travel Desk

GUEST ROOM & AMENITIES

 Air conditioned room

 Cable Channels
 Garden View Room
 Pool View Room
 Handicap Accessible Room
 Turndown Service
 Club Suites
 Telephone
 Alarm Clock
 Butler Tray
 Room Service
 Wake-up Service Available
 Refrigerator

Room Facilities

 H/C running water

 Fax on application
 Weighing Scales
 Direct Dialing STD/ISD facility
  Air Conditioned
 Bathroom Telephone
 Coffee Maker in Room
 Hairdryers Available
 Iron
 Mini Bar
 Free Newspaper
 24 Hour Room Service
 Safe Deposit Box
 Sprinklers In Rooms
 Television with Cable
 Wake-up Service
 Internet Access

Amenities

 Business Centre
 Separate Executive Floor
 Club Lounge
 Banquet & Conference Facilities
 Beauty Parlor
 Shopping Arcade
 Health Club
 Swimming Pool
 Discotheque

Services

 Doctor on Call
 Laundry
 Money Changer
 Banking
 Safe Deposit
 Baby Sitting
 Valet
 Travel Desk Service
 FOOD

PRODUCTION
INTRODUCTION

Food production is a department where maximum responsibility is taken by executive chef. One
should have extensive knowledge and experience in menu planning, food preparation, kitchen
management and costs control while working in kitchen area.

Food production is an art of cooking in kitchen where technical knowledge, creativity and
selection of raw material plays an important role. As cooking is an art / science which includes
creativity or development and is a process in which raw material in contact with heat changes its
texture, taste and it becomes palatable & digestible.

Chefs are the person who shows their creativity and professionalism in cooking by giving flavor,
texture, presentation, nutrition and perfect preparation.

One has to show professionalism in kitchen by showing their class, performance, positive
attitude, stamina, eagerness, experience, dedication, knowledge and hygienic consciousness

As it is universal that a particular word cannot make appropriate sentence so, same is in the food
production that single raw material cannot craft an authentic dish. A sentence need a good
pronunciation for good result, same in food production raw materials need a proper temperature
and perfect mixture to add good taste.
Food production is the major department which attracts the guests by its special cuisines which
has some authentic, delicious and dazzling preparations like Indian cuisine being the most
famous in India for its mughlai dishes.

If one has to sum up regarding food production it is all about the satisfaction level of guest. The food
should be authentically prepared to satisfy the guest from top to bottom. It should be eye soothing,
aromatic, palatable, digestible so that the guest feel whatsoever he has spend is worth full.

. Executive Chef
(Mr. Lenin)

Sous Chef

(Mr. Sumit) Coffee Shop

(Mr. Varun) Baluchi & Sweet Kitchen

(Mr. Tarif Hussain) Bakery

(Mr. Direndra) Garde Manger

Chef De Partie Commi I

Commi II

Commi III
 Main Kitchens at The Lalit Jaipur

 24/7 (Coffee shop)

 Conti Bulk (Continental Kitchen)
 Baluchi (Indian kitchen)
 confectionery (Sweet Kitchen)
 Bakery (Pastry Kitchen)
 Woks (Chinese Kitchen)
 Grade Manger (Salad Kitchen)

24/7 (Coffee Shop Kitchen)

24/7 coffee shop kitchen is a 24 hrs. kitchen which prepares every a la carte order which is been
given by the guest at rendezvous coffee shop.

24/7 coffee shop kitchen also prepare orders of room service.

Conti Bulk (Continental Kitchen)

Conti bulk kitchen is a continental kitchen and it only prepares continental food. Here different
chef’s prepares different kind of continental food which is been served both in buffet and a la
carte at coffee shop. Banquet buffet is also prepared by continental kitchen. It includes different
kinds of continental snacks and some authentic preparation which is in the list of buffet to be set.

Conti bulk kitchen also prepare orders of room service.

Baluchi (Indian Kitchen)

Baluchi is an Indian kitchen and it only prepares authentic Indian Muglia dishes. Here different
chef’s prepares different kind of Indian food which is been served both in buffet and a la carte at
coffee shop (Rendezvous). Banquet buffet is also prepared by Indian kitchen. It includes
different kinds of Indian snacks and some authentic preparation in Indian cuisine which is in the
list of buffet to be set.
Baluchi kitchen also prepares order of room service in case coffee shop kitchen is busy or if
something is not available in Indian dish.

Bakery (Pastry Kitchen)

Bakery is a place where all kinds of pastries, cakes, patties, chocolates etc are prepared. Bakery
section also prepares different kind of stuffs for banquet parties and for coffee shop or which is
in the list of buffet to be set at both banquet and coffee shop (Rendezvous). Bakery gives supply
of various preparations at pastry shop which is sold to the guest. It includes cakes, pastries,
patties, chocolates, gift hampers, cheese sticks etc.

Garde Manger (Salad Kitchen)

Garde manger is a salad kitchen where all varieties of salads are authentically prepared which is
served both in buffet and a la carte at coffee shop (Rendezvous). Banquet buffet is also prepared
by salad kitchen and it includes different kinds of salads which are in the list of buffet to be set.

Professionalism in Kitchen

 Positive Attitude
 Staying Power & Stamina
 Ability to work with people
 Eagerness to learn
 Full Range of skills
 Experience
 Dedication to Quality
 Knowledge Of Basic
 Hygiene Consciousness
Professionalism Cooking Aspects

 Physical & Chemical Changes

 Creativity & Development
 Flavor & Taste
 Accompaniments & Presentation
 Introduction

Guest will get a madevariety of international and local flavors to partake of when dinning at
The Lalit, Jaipur. The Cosmopolitan selection spread itself and through eight restaurants & Bars

A hotel’s revenue may be attributed chiefly to two sources:

Room Sales

Food & Beverage Sales.

This report discusses the latter and its operation at The Lalit, Jaipur. It earns about 35% of the
total revenue.

For effective running of any service outlet the personnel should be well qualified and well versed
in all techniques involving achievement of guest satisfaction. This would include everything
from the simple display of politeness, etiquette and sociability to personnel and mental skills like
good knowledge, sound judgment and memory. The Food & Beverage department paints the
picture of the entire hotel in a guest’s mind. It is often said, “THE BEST WAY TO WIN A
MAN IS THROUGH HIS STOMACH”. The assistant Food & Beverage manager manages
the functioning of the Food & Beverage department of The LALIT Jaipur.

24/7 Restaurant

This is consists of 144 covers, 24 hour restaurant serves an extensive variety international
& Indian cuisine, filler snacks and extensive buffet options for breakfast, lunch and dinner

Manager- Mr. Deepak Kumar

Cuisine - Multicuisine

Menu - Al-a-carte / Table- de- hote

Location – Lobby level

Buffet

Breakfast –7:00 am to 10:30 am

Lunch –12:30 pm to 3:00 pm

Dinner – 07:00 pm to 11:30 pm

Covers - 144+75

USP:

– Live interactive kitchen

– See-through wine cellar
– 24-7 Pastry shop attached (10am – 11pm)
– Alfresco

The Circle BAR

A relaxed meeting spot which prones that anytime is a good time to celebrate. Open around the clock,
the bar serves range of cocktails, spirits and finger food with lounge music adding to the ambience.
Manager- Mr. Aish Mohd.

Location – Lobby level

Timings - 11am to 11pm

Covers - 40

Specialty – The Lalit Cocktails (Greygoose Vodka)

USP

– A place that serves Liquor 24 hours a day!

- DJ

THE PASTRY SHOP

Superbly crafted recipes with professional technique bring together a perfect blend of tatse
and texture. With a decadent range of fresh breads, pastries, confectionary, pies, cookies,
chocolates and more.

 Location –1 floor from Lobby level (in the front of Capsule Elevator Entrance)
 Timings – 11:00 am TO 11:00 pm
 Happy hours – 8:00 pm TO 10:00 pm (50% Discount) on Cake, Savouries, Breads,
Confectionaries & Sandwiches
Baluchi

The decor takes its inspiration from Baluchistan This 139 covers restaurant serves
specialty fare from Tandoori to great Indian curries. There is live Indian entertainment
every evening, except on Tuesdays.

Manager – Mr. Aish Mohd.

cosine – Pan Indian

Location – 1st floor from lobby level

Timings:
LUNCH: 12pm – 3pm

DINNER: 7pm – 11:45pm

USP:
– Bread Bar
– Walk in Wine Cellar
– Pan Indian Cuisine
Covers- 139 Covers

Le petit Café
Manager: Mr. Anand

Location: 3rd floor from lobby level

Timings- 11am-8pm

Cuisine : Tea/Coffee with short eats

USP Relaxed & quiet café

– Ideal for Business Meetings

Overlooks the Pool

Food truck

The lalit suri hospitality group, with over 25 years of expreince in hospitality, is introduced this
concept in Jaipur ncr with the lalit food truck. There talented team of chefs have crafted a special
menu that is available to residents and tourist in Jaipur NCR at an economical price. The food is
prepared at the lalit Jaipur kitchen, which compiles with all statutory health and safety guidelines
The Breakfast Buffet

 CROISSANTS
 DANISH PASTRIES
 MUFFINS
 DOUGHNUTS
 BRIOCHE
 STRAWBERRY YOGHURT
 MANGO YOGHURT
 LEECHIS
 GUAVAS
 MANGOES
 PAPAYA
 APPLES
 BANANA
 PINE APPLE JUICE
 TOMATO JUICE
 ORANGE JUICE
 COLD MILK
 ASSORTED COLD CUTS
 HARVEST CRUNCH
 CORN FLAKES
 WHEAT FLAKES
 PORRIDGE
 POORI WITH ALOO KI SUBZI OR UTTAPAM/IDLE WITH SĀMBHAR
 SAUSAGES
 BACON
 GRILLED TOMATOES
 HASH BROWN POTATOES
 SCRAMBLED EGGS
 TOAST
 TEA/COFFEE ON THE TABLE
 JAM, MARMALADE, HONEY & BUTTER
THE LUNCH BUFFET

 SEVEN DIFFERENT TYPES OF SALAD

 ASSORTED COLD CUTS
 TWO SOUPS WITH BREAD ROLLS AND BREAD STICKS
 SEVEN DESSERTS
 CHUTNEY
 PAPAD
 ONE DAL
 ASSORTED INDIAN DISHES
 ASSORTED CONTINENTAL DISHES
 CHINESE DISHES
LUNCH BUFFET (DETAILS)

SOUPS

PASTA TAGULE (VEGETARIAN)

MURGH KA SHORBA (NON-VEGETARIAN)

Soups are served with bread rolls, hard rolls and bread sticks.

KADHI PAKODA

KADAI MUSHROOM

BILLING SYSTEM

1. MICROS-electronic billing system

2. KOT-

There is a double-carbon KOT system followed at the coffee shop. The KOTs are filled out in
triplicate:

WHITE : KITCHEN COPY

YELLOW : STEWARD’S COPY
BLUE : CASHIER’S COPY
When the guest orders for any dish the headwaiter makes double carbon KOT. The white one
goes to the kitchens, the blue one goes to the cashier, which is made into 4 checks. All the checks
come again to the coffee shop when the guest pays and are sent back. Out of the four one is kept
for record and the rest are presented to the guest. The guest copy is taken (if required) by the
guest and the rest two copies are sent back to the cashier who in turn files one for record and
sends one to the Food & Beverage Controls.

TASKS PERFORMED

At the coffee shop at THE LALIT, I was assigned the following tasks:

1. Doing mise-en-place work like wiping of glasses cutlery, quarter plates etc.
2. Sorting of linen and exchange with the laundry at the end of each shift.
3. Buffet set up and refill as required.
4. Laying of covers on the tables, replenishment of butter and preserves on the table.
5. Polishing of butter dishes and cleaning of cruet sets.
6. Service of coffee, tea and simple dishes to the guest.
7. Clearance of tables and side stations.
8. Taking the buffet out and leaving the same in the kitchens.

ROOM SERVICE

The Room Service is one of the most important Food & Beverage outlets in a hotel as it provides
the service of the desired meal within the comfort and privacy of the guest’s room itself.

The Lalit Jaipur offers complete room service to its guests, 24 hours a day. It offers service of
variety of meals and beverages in rooms. Service is operated from the room service area, which
is adjoining, to the main kitchen & from where all food & beverage is sent to appropriate rooms
through a separate room service lift.

The room service also looks after the club lounge which is situated at the 7th floor meant for
peoplestaying inthe club rooms.
The service staffs have considerable knowledge as they have to deal with the service of various
alcoholic beverages. The service staff works on a shift basis as service is to be provided 24 hours
a day.

A strict control has to be kept for services provided. A food or wine check is prepared for all
requests from the guests. In the event of a special luncheon or dinner parties, a bill is made out &
presented to the host who signs for the service received. It is most important that signature is
obtained on the bills. All checks once signed are passed on to the cashier so that the services
rendered are charged to the guest’s account.

The staff operates in three shifts :

MORINING SHIFT : 0700 - 1600 hrs
EVENING SHIFT : 1500 - 1200 hrs
NIGHT SHIFT : 2230 - 0730 hrs
BRIEFING

 The captain does the briefing at the beginning of each shift.

 The captain checks the grooming, waiter’s kit etc.
 Food & Beverage menu knowledge is tested periodically.
 General information, VIPs in-house with special instructions of the guest is discussed.
 SERVICE PROCEDURE

1. Knock the door and announce “Room Service!” count 10 before knocking again (if required).
2. As soon as the guest opens the door wish the guest according to the time of the day.
3. Enter the room and ask the guest where the tray/trolley be placed.
4. Ascertain whether the guest wants you to serve.
5. In case of serving morning tea/coffee/breakfast ask the guest whether he wants the curtain to be
drawn.
6. Ask if anything else is required.
7. Politely ask the guest to sign the check.
8. Ask when the guest would like to have the clearance done.
9. Wish the guest a nice breakfast/lunch/dinner according to the order.
 THE BANQUETS

The hotel THE LALIT Jaipur offers a host of facilities to its business travelers. The Hotel is well
equipped for meetings, conferences and banquets. While the Terrace Gardens at the hotel can
host up to 800 people, the Crystal Ball Room can accommodate up to 500 guests. The Regency
Room and the Royal Room are good for small meetings and interviews and can accommodate up
to 200 people. All the rooms are well equipped with all the modern day business requirements
such as fax machine, photocopier, PC printer, Internet and E-mail access.

The banquets department deals in the organization of different functions in the hotel or outside,
like : Meeting, conventions, marriages, parties etc. to a specific no. Of persons at the rate agreed upon.

THE LALIT has one of the most successfully running Banquet departments in the capital. The
Banquets inside the hotel are held in its different halls Informal for all halls combined 1000 pax
INTRODUCTION

The hotel business depends on the guests. A frequent guest knows the difference between a good hotel
and a mediocre hotel. To home a hotel is both a home and an office, which will be visited many times
during the year. In a competitive situation the guest will choose a hotel where he feels especially
welcome. The wants more than just wine and dine. Housekeeping is the department, which is perhaps
the most responsible to bring the guest back to the hotel again and again. This is because the guest
wants personal recognitions and housekeeping has ht ample scope to pay special attention to any guest,
which in other words is the personal recognition he wants.

Moreover, this is the department, which is indirectly responsible for earning the maximum revenue for
the hotel because the rooms, which are sold by the front office are the rooms made by the
housekeeping department. Besides guest rooms, housekeeping has to look-after all public areas, co-
corporate offices, banquets, restaurants etc. and it is not an easy task to keep the whole hotel spic and
span and justifying the hotel as home far away from home.

Therefore, housekeeping is a department, which can be considered as the backbone of hotel operations.
The housekeeping department in other words is the main force in keeping the hotel’s flag flying high. As
the hotel’s public areas are under the guest’s vision any failure on the pat of the housekeeping will have
a direct impact on the hotel business.

The housekeeping may be divided into the following parts: -

a) Floors
b) Floor room
c) Desk
d) Public areas
e) Uniform and Linen room
f) Laundry
HOUSE KEEPING

The hotel business depends on the guests. A frequent guest knows the difference between a good hotel
and a mediocre hotel. To him a hotel is both a home and an office, which will be visited many times
during the year. In a competitive situation the guest will be visited many times during the year. Ina
competitive situation the guest will choose a hotel where he feels especially welcome. He wants more
than just wine and dine. Housekeeping is the department, which is perhaps the most responsible to
bring the guest back to the hotel again and again. This is because the guest wants personal recognitions
and housekeeping has got ample scope to pay special attention to any guest, which in other words is the
personal recognition he wants.

Moreover, this is the department, which is indirectly responsible to earning the maximum revenue for
the hotel because the rooms, which are sold by the front office are the rooms made by the
housekeeping department. Besides guest rooms, housekeeping has to look-after all public areas,
corporate offices, banquets, restaurants etc. and it is not an easy task to keep the whole hotel spic and
span and justifying the hotel as’ Home far away from Home.

Therefore, housekeeping is a department, which can be considered as the backbone of hotel operations.

HOUSEKEEPING AMENITIES PROVIDED IN THE ROOMS

ITEM NO.

DOORKNOB
Clean My Room Card 01

Do Not Disturb Card 01

Breakfast Door Card 02

Collect My Laundry Card 01

WARDROBE
Coat hangers 04

Shirt hangers 04
Shoe Kit 01

Please clean my shoe basket 01

Carry bag 01

Dry cleaning list 01

Dry cleaning bag 01

Laundry list 01

Laundry bag 01

WRITING TABLE

Letter heads 06
Envelops 06

Post cards 02

Telex forms 04

Map of Jaipur 01

Guest comment card 01

Appointment pad 01

CLEANING OF ROOMS

 The room door is to be opened after knocking.

 Draw back the curtains.
 First the dirtiest items should be cleared so that the smell gets submerged before that guests
arrival, clean the dustbin and damp-wipe then dry the ashtray.
 Proceed to clean the room further.
 General dusting of the room is done.
The water thermos or jug is washed, dried and covered with glass cover (polythene). Water jugs, which
have become dirty are cleared in the following way fill some tissue paper in the jug, then fill it with hot
water, cover the jug and shake it. The jug becomes spotlessly clean form the inside.
Then make the beds as follows fist strip the bed. Then beck up the bed sheet, blanket, top sheet and
mattress protector. Dust the bed. Then lay the bed sheet and tuck form the head side making envelopes
on both sides. Then lay the top cover, blanket protector and fold them together making envelopes on
the sides. Finally place he pillows and bed cover on top. The linen used is white in co lour except the
crinkled sheet/night spread or the mattress protector, which is creamish in color. I the evening shift the
chambermaid remove the bed cover and place it in the cupboard. A slit is then made on one side to
enable the guest to get into the bed easily. Replenish the supplies

On the coffee table

3 magazines and 1 ashtray with match box.

Beside table

1 telephone pad, 1 scribble pad, 1 pen, ashtray and 1 matchbox.

Then the chambermaid cleans the toilet

Puts harpic in the water closet and closes the cover.

Cleans the mirrors with Colin’s glass cleaner.

Removes all dirty linen.

Damp-wipes the tub and soap case and cleans the shower curtains.

Opens the cover of the bath closet, cleans it, flushes it wipes the sides.

Cleans the bathroom tumbler near the basin and the area around the vanitary unit.

Replenishes the bathroom supplies

2 bath towels, 2 hand towels, 2 face towels, 1 large soap near the tub,

2 small soaps near the basin, 2 toilet rolls, 1 bath mat, 2 disposal bags, 2 shampoo, 2 foam bath, 1
moisturizing lotion, one health club ten card, 2 tumbler glasses, 1 shower cap, 1 packet of tissue paper, 1
ash tray and a match box.

In suits, which have an extra shower, area in addition to the above-mentioned supplies 2 bath towels
and 1 large soap is also provided.
The floor is then cleaned, the bath mat is placed and the door is shut

The carpet is then hovered.

The sheer curtain is drawn.

The lights are shut off the door is closed.

Par stock for Housekeeping Department

Bed Sheet 1x4

Bath towels 1x5

Hand towel 1x5

Face cloth 1x6

Bathrobes 1x3

Blankets 1x1/2

Mat/protection 1x1/2

Health club 1x4

Pool towel 1x3

PUBLIC AREA / FLOOR PANTRY

Each guest floor in the hotel has a separate pantry. This pantry is basically used to stack all
supplies that will be required by the chambermaids and housemen while attending to rooms,
all extra linen neatly kept here. At the beginning of each month the supervisor in-charge of a
particular floor notes down the supplies required to stack the pantry for a month. The he
proceeds to the housekeeping pantry which is situated near the housekeeping department,
and collects the supplies required for the pantry and sends them to the pantry via a
houseman.
HOUSEKEEPING EQUIPMENT

ROOM ATTENDANTS TROLLEY: Every room attendant has a trolley in which all the supplies and
equipment that she requires to make up for discards and rubbish and the other for soiled linen are
stored. All cleaning supplies like Vim, Brasso, dusters, brushes, etc. and all supplies for the room i.e.
stationary , laundry bags, magazines etc. are neatly stacked on the trolley.

HOUSEMANS TROLLEY: For uniform room and health club as well.

LINEN HAMPERS (with wheels): with canvas bags for uniform room. This is used to transport linen and
uniforms generally to and from the laundry.

SEWING MACHINE: These are located in an inner room (tailor room) of the uniform room. They are the
industrial types with pedals.

HANGER ROD: For the uniform room.

CONCLUSION

When I first began my Industrial Training but went by ever so quickly and have left me craving
for much more. I would have to say that it is an absolutely fabulous part of the curriculum and
perhaps will remain the most memorable one.

Needless to say that this experience was a highly enriching and educative one as I went on from
one department to another and met and got the opportunity to train under several highly
respected senior professionals. I learnt that every individual is different and that everyone has
something unique to offer. I learnt that every job has its nuances and its value and that no job is
superior to the other. I learnt that on needs to constantly improve and improvise. I learnt that this
is just the beginning of a long road ahead… full of challenges. But I know that I will be able to
run along because I have my foundations firmly built in. It is here that I got the opportunity to
continuously introspect and improve… as a budding professional and as a human being. I will
always look back at the time spent here with fondness and with pride.

I cannot but thank all the people who have helped me in several different ways that will go a
long way in facilitating the commencement of a wonderful journey.

Name: Gagandeep

Date: