ACKNOWLEDGEMENT

I Ms. DHANASHREE PRASAD SHIRODKAR, would like to thanks to

my college as well as to my training & placement department and my
college principal Mr. DEVASHISH VAKIL for giving me opportunity to
start my training from GOLD BEACH RESORT, DAMAN.

I would like to thanks to my hotel training and learning department manager

Mr. VINAY PATIL for giving me the opportunity to work in his
organization. I would also like to thank to my each department senior and
junior staff for supporting me during my training period. As I gained some
theory and practical knowledge about all the departments.
 METHODOLOGY

In the course of preparing this Industrial Training Report on my

training at GOLD BEACH RESORT, DAMAN. I’ve gained information
from my hands on employees in consultation with the employees at GOLD
BEACH RESORT, DAMAN.

Industrial Training Report has given an insight into general

functioning of the hotel GOLD BEACH RESORT, DAMAN. It has also
given an idea about functioning of various department of the hotel GOLD
BEACH RESORT, DAMAN.

While preparing this report I have come to know about its

sources of revenue and how it is different from other hotels and what is their
target market.

This report will go through various department of GOLD

BEACH RESORT, DAMAN and will give you through information on
analysis of various departments, I’ve worked through. This department
includes IN Room Dining, Food and beverage Service, Food Production and
Housekeeping.

Preparation of this report has given me information about

GOLD BEACH RESORT, DAMAN.
 SYNOPSIS

It is a golden opportunity given to me prepare this

Industrial Training Report on my training at hotel GOLD BEACH
RESORT, DAMAN. To develop further interest in this subject and to gather
as much information as I can.

This Industrial Training Report is based on my experiences during my

Training period

The first part speaks about the hotel. The second part speaks about the
functioning of various departments of hotel. The third part speaks about the
department ,summary and their functioning & my training experiences.
Daman is divided by the Daman Ganga River into two parts — Nani-daman
(nani meaning "small") and Moti-daman (moti meaning "big"). Despite its
name, Nani-daman is the larger of the two parts, while the old city is mainly
in Moti-Daman. The downtown area holds most of the important entities like
the major hospitals, supermarkets and major residential areas.

History

The Portuguese Diogo de Melo arrived at the spot by chance in 1523, when
heading towards Ormuz. He was caught in a violent storm and had his boat
blown towards the coast of Daman. Soon after, it was settled as a Portuguese
colony which lasted for over 400 years. A larger fort was built in Motidaman
in the 16th century to guard against the Mughals who ruled the area until the
Portuguese arrived. It stands today, most of it preserved in its original form.
Today the majority of the municipal government offices are inside the fort.

Daman was incorporated into the Republic of India in December 1961 after
a battle between the Portuguese and the Indians. The battle left four Indians
dead and 14 wounded; Portuguese casualties were 10 dead and two
wounded.
Villages

There are many small villages around Daman, such as Bhenslore, Kunta,
Bhimpore, Kadaiya, Devka, Mangelwad, jumpore, Dholar, Magarwada,
Zari, Pariyari, Bhathaiya,Dunetha, Varkund and Khariwad. They mainly act
as residential areas for lower-middle-class families.

Demographics

According to the 2011 census Daman District, India has a population of

191,173, roughly equal to the nation of Samoa. This gives it a ranking of
592nd in India (out of a total of 640). The district has a population density of
2,655 inhabitants per square kilometre (6,880/sq mi) . Its population growth
rate over the decade 2001-2011 was 69.256%. Daman has a sex ratio of
533 females for every 1,000 males, and a literacy rate of 88.06%.

Religions in Daman

Religion Percent

Hindus   89.73%

Muslims   8.41%

Buddhists   0.14%

Christians   1.37%

Jains   0.13%

Others†   0.3%
Distribution of religions
†Includes Sikhs (0.2%), Buddhists (<0.2%).

Climate

Daman has a tropical savanna climate (Köppen Aw) with two distinct
seasons: a hot and dry season from mid-October to May and a hot, very
humid and extremely wet monsoon season from June to mid-October.
Almost no rain falls during the dry season. With milder mornings and lower
humidity especially up to the middle of March, this is by far the most
comfortable time of the year.

The monsoon season, though relatively short, is extremely wet – although

not quite wet enough to qualify as a tropical monsoon climate – with
flooding occurring annually. Along with the very high humidity and heavy
rain every afternoon, travel is difficult and uncomfortable.
Gold Beach Resort sits on a serene beachfront overlooking the majestic
Arabian Sea. Spread across two acres of the Devka Beach in Daman, this
luxurious resort is an ideal getaway from all the hustle and bustle of city life.
Surround yourself with cool sea breezes, astounding views of the sea and
sublime services that add a golden touch to your business or leisure
experience.

The contemporary boutique style resort is a four-star property replete with

world-class rooms and suites along with other modern amenities like a,
themed restaurants, swimming pool, boardroom and more. Gold Beach
Resort takes pride in delivering prompt and friendly service at every point of
contact. Be assured that the friendly staff will always be ready to attend to
your needs and requests in every possible way. The resort is located in union
territory of Daman city.The resort is located at heart of United Territory of
Daman, at Devka Beach, Its right on the beach where you can actually enjoy
the beauty of the ocean from the resort itself, seat, relax have fun, Travelling
to the resort is not a problem, its easily accessible by road or by train via
Vapi (Gujrat), nearest airport is at Daman nearly 177 km from the resort.
Accommodation
Each room and suite in Gold Beach Resort is tastefully furnished with
luxurious features that set a gold standard for star-class accommodation. The
rooms and suites are designed to let in oodles of sunshine along with the
magnificent view of the beach and Arabian Sea.

State-of-the-art fixtures along with contemporary features like high speed

internet, generous work surfaces and premium furnishings add more value to
your pleasant stay at the resort.
Deluxe Room
A sense of at-home living.
Well-equipped deluxe room offers a good 352 sq ft. area which gives a sense
of at-home living, whether visiting for a luxurious holiday or long-term
business trip, these rooms will offer a true sense of relaxation.

Well furnished rooms with all the basic amenities and ultra modern
amenities like master console, no need to get up from your bed to close the
curtains or no need to get confused in switching light, also you can set lights
as per your mood. There are total 32 deluxe rooms with Road/ Building and
pool facing. Nicely décor with pleasant ambiance. Please note that room
view is subject to availability
Super Deluxe Room
Feel as you are almost on the beach.
Next category to deluxe with huge 450 Sq ft area especially if you are
coming with your family. Most of the rooms have got the best ocean view;
you will feel as you are almost on the beach.

Rooms are big enough for the family with complete wooden flooring and
small dining as well.
Suite Room
Luxury at it's best
Spacious, bright and ocean facing rooms measuring 650 sq ft. The suite
category room comes with living room and dining table, its equipped
bathtub with inbuilt Jacuzzi, LCD in both bedroom and living room.
Beautifully furnished and spacious bathroom, with see-through glass in the
bathroom.
 Amenities
The resort has been designed to create an ambience that is visually soothing
luxury as well as provide you with a variety of facilities which include.

 Restaurant & Bar

The 19Sixtyone Restaurant & Bar offers a mix of continental, Chinese as
well as Indian cuisine, mouth-watering sea food, cocktails and much more.
It's a 82 cover restaurant and its sufficient enough for a business meet or a
family get together. Conveniently open till 11 pm every day.

 Swimming Pool
Experience nature like never before at this outdoor infinity swimming pool
with sparkling blue waters.

 Health Club
The Gold Beach Resort does not mean that you need to miss your fitness
routine. You can work out at the resort Gym is well equipped with modern
equipments.

 The Spice Galleon

Galleon means a trade ship used in the Mediterranean during the 15th
century. With the word 'Spice Galleon', we are trying to convey the thought
of world cuisine reaching the shores of Daman through the sea route.

It's a 288 cover restaurant, huge enough for wedding group or social events,
the restaurant is sea facing so have your food having look at the sea, and for
sure you will have a beautiful experience.
 TARIFF

Room Type Double Single Extra Pax.

Deluxe 7000₹ 7000₹ 2500₹

Super Deluxe 9000₹ 9000₹ 2500₹

Suites 16000₹ 16000₹ 2500₹

 Taxes extra, as applicable.

 CP includes room + breakfast only.

 Child below 6 years will be complementary.

 Child Between 6-12 years will be charged Rs.1000/- as child rate. And
above 12 years will charged as an extra adult.

 Business Centre Available 24 Hours.

 Wi-Fi Complimentary for in house guests.

 Complimentary pickup and Drop from Vapi Railway station.

 In-house guests drivers food and accommodation is complimentary.

 Hotel Policy

 Reservations are held until 14:00hrs. Unless guaranteed.

 Rates are subject to change without prior notice.

 Taxes as applicable.

 Check-In : 12:00 Noon

 Check-Out Time : 11:00 AM

 Payment: We accept all major Credit & Debit Card i.e., Master, Visa &
American Express Cards.

 All guest required to produce their government Approved photo ID proof at

the time of check-in.

Cancellation Policy

 If cancellation on 7th Day or less than 7 Days from the expected day of
arrival, 30% retention will be charged.

 If cancellation on 4th Day or less than 04 Days from the expected day of
arrival, 50% retention will be charged.

 If cancellation within 48 hours from the expected day of arrival, 75%

retention will be charged.

 In case of no-show, 100% retention will be charged.

 Online cancellation will incur 5% charges.

 Terms & Conditions

 All rooms are on double occupancy basis only.

 We do not allow any outside food, beverages & liquor inside the premises.

 We require 100% payment in advance for booking confirmation.

 Rooms Subject to availability.

 Retention charges would be levied incase of guaranteed Reservation turns

out a No-show or last moment cancellation.

 Rights of admission in the room for the guest's other then the registered
room occupant to the sole discretion of the management.

 The above mentioned rates are not applicable for Holi, Janmashtami, Diwali
and 30th & 31st Dec.
 FRONT OFFICE

“Hotel” or “Inn” is defined by British law as a “a place where a bonafide

traveller can receive food and shelter, provided he is in a position to pay for
it and is in a fit condition to be received”. Hence a Hotel must provide food
and beverage, and lodging to travellers on payment and has, in turn, the right
to refuse if the traveller is drunk, disorderly, unkempt, or is not in a position
to pay for the services.

The oldest inns go back to the 16th century B.C. and ventures by Husband
and wife teams who provided large halls for travellers to make their own
beds and sleep on the floor. The cooking and recreation was provided by
Husband and wife team.

In the modern Hotel Industry, each activity involved in the service of the
guest is specialized; such as “front office” for booking reservations etc. It
acts as a guide for the guest to various services available in the hotel.
Therefore, front office of a hotel leaves an impression with guest about the
hotel and the kind of service available there
 FRONT OFFICE MANAGEMENT

The staff are responsible for the vital work of dealing with various
aspects of front office. They are highly trained and qualified
professionals since they can only improve the level of business taken
by the establishment significantly. The staffs employed are able to
assess and match the needs and requirements of guests accurately
before being able to sell efficiently

.JOB PROFILE OF FRONT OFFICE PERSONNEL

1. FRONT OFFICE MANAGER

Telephone Directly supervises all the front office personnel

and ensures proper completion of all front office duties. Directs and
co-ordinates the activities of front desk, reservations, guest services
and areas. The role / duties of front office manager on a typical day
are:-

i. Reviews Night Audit report

ii. Reviews incoming reservations of the day
iii. Communicates information to employees on all shifts concerning
reservations, room assignments and room inventory.

2. LOBBY MANAGER

Oversees all guest service operations including front desk,

reservations, PBX, bell stall and transportation services to ensure
quality and guest satisfaction. Following duties are also performed by
him/her:-
 i. Confirming and releasing wake up calls for the crew members.
ii. Arrange flowers and fruits baskets on special request and ensures they
are placed before the guest comes.
iii. Assists and provides information to the guest.
iv. Acts as Duty Manager at night.

3.FRONT OFFICE SUPERVISOR

The front office supervisor supervises on a day to day basis all the
operations and personnel of the front office. The front office supervisor
performs duties under the guidance and direction of the front office
manager. A manager expectation of the front office supervisor is that he
or she should be able to fill in at the front office positions in emergency.

4. NIGHT AUDITOR

The fundamental role of the hotel department accounts and guest accounts
are in balance at the close of the business day. To that end the night auditor
post charges and vouchers to guest accounts that are not posted by the day or
evening cashiers, participates in routine that verify the accuracy and
completeness of all guest accounts and balance guest folio entries and
departmental records. A major portion of the night auditors function; is to
post room charges and tax to guest accounts. Finally, the night auditors
balance the next day business. Changes date in the system. He submits the
night audit reports copy to accounts manager and one copy to the front office
manager.
Grooming Standards

**BE WELL GROOMED AT ALL TIMES**

Ladies should neatly tie their hair away from their face. They should
wear light make –up, simple bindis if required. Similarly, the ear studs,
finger ring and bangles should be simple, but not more than two. Nails
should be neatly trimmed and if polished should be in sober shades.

Gents should trim their hair a level above their ears, collar and away
from face. They should trim their moustache or clean shaved. They should
not wear ornaments; however they may wear one ring per hand if required.
The nails should be clean and trimmed.

 Uniform clean, well—pressed and buttoned top, badges worn on left

above pocket, displayed prominently.
 Shoes cleaned and polished. No chappals/flats should be worn.
 Watch your posture. Do not slouch or hunch when you are not busy.
Stand erect.
 Do not shout at your colleagues while taking a message.
 Keep your work area clean.
 Observe your break like tea, lunch and dinner as prescribed.
 Help colleagues when they are stressed and when you are free.

YOU REPRESENT YOUR HOTEL, EACH TIME THE GUEST CALLS

OR VISIT, HE CARRIES BACK AN IMAGE OF YOUR
ORGANISATION. YOUR PERFORMANCE CAN AND WILL MAKE
THE DIFFERENCE.
 ~ COMMUNICATION CENTRE ~

The communication centre plays a vital role in the working of the hotel. It
comes in contact with all the departments. The communication centre is the
first contact that anyone has with the hotel when calling up the hotel.

The communication (com.) centre carries out the following tasks:-

 It takes down reservations.

 It connects calls to different department of the hotel.
 Com. Centre employees also screen calls meant for managers and
executives.
 A first aid box is also maintained by the Com. Centre and if any guest
requires it, Com. Centre forwards the request the concierge to deliver
it to the room.
 Com. Centre also keeps few common medicines such as crocin,
coldrin, etc. which are available to the guest.
 Com. Centre also connects any internal calls to external lines.
 It also maintains the keys of the hotel cars, the electronic safe key, etc.
and maintains a key register for the same.
 Com. Centre is also responsible for handling of DVD’s and its player
which are made available on guest’s request.
 Com. Centre also has the emergency phone in case of any fires, etc.
 Maintains a record of external calls requested by hotel employees.
 DUTIES OF FRONT OFFICE MANAGER

1. Participate in selection of front office personnel.

2. Trains, cross-trains, and retrains all front office personnel.
3. Schedules the front office staff.
4. Supervises workload during shirt.
5. Evaluates the job performance of each front office employee.
6. Maintain working relationships and communication with all
departments.
7. Maintains master key control.
8. Verifies that accurate room status information is maintained and
properly communicated.
9. Resolves guest problems quickly, efficiently and courteously.
10. Review and completes credit limit report.
11.Works within allocated budget for the front office.

DUTIES OF RESTAURANT MANAGER

1. Develops, with department head assistance, operating budgets.

2. Monitor budget to control expenses.
3. Serves as restaurant contact for all advertising activities.
4. Supervise, schedules, and train food & beverage controller and assistant
restaurant manager.

5.Works on special problems as assigned by owner.

6.Conduct cost reduction studies.

7.Is available to provide assistance as needed during busy period.

8.Audits source documents to ensure that all monies due have been
collected.

9.Meets with clients plans and prices special catered events.

DUTIES OF BEVERAGE MANAGER

1. Maintaining warm, hospitable guest relations in all guest contacts.\

2. Meeting or exceeding budgeted goals in sales and profit for the
lounges and bars.
3. Development accurate and aggressive long-and short-range financial
objectives relating to liquor sales.
4. Operating within budgeted guidelines.
5. Knowing the competition and keeping current with industry trends.
6. Maintaining effective control in the beverage department.
7. Implementing and supporting company policies and procedures.
8. Sustaining professional development of self and staff member.
9. operating in compliance with all local, state, and federal laws and
government regulations.
10.Maintaining fair wedges and salary administration in the department
in accordance with corporate policy.
11.Maintaining positive staff relations in a supportive environment.
 DUTIES OF ROOM DINING MANAGER

1. Checking the physical condition of the dining room before it opens.

2. Checking the place setting on tables and the condition of the china,
glassware, and flatware.
3. Making sure the menus are or reservation that have been made.
4. Noting the no. of reservation that have been made.
5. If necessary, rearranging tables to accommodate large guest groups.
6. Checking the schedule to make sure enough service personnel will be on
hand.
7. Observing and, when necessary, recording the job performances of service
staff.
8. Detecting dishonest servers and guest

Duties of restaurant servers

1. Set up the restaurant for service

2. Stock and maintain side station.
3. Fold napkin.
4. Prepare breads and bread basket or tray.
5. Prepare service tray.
6. Take restaurant reservation.
7. Greet and seat guest.
8. Provides appropriate service for children.
9. Take beverage order
10.Prepare and serve coffee.
 11.Prepare and serve hot tea.
12.Take food order.
13.Serve the meal.
14.Respond to the dissatisfied guest.
15.Present the guest check.
16.Settle the guest check and thanks the guest.
17. Clear and reset the table.
18. Perform closing the side station.

HOTEL POLICIES

Check in/out Hotel Check-in Time is 12 PM, Check-out Time is 10 AM.

Cancellation Policy Cancellation and prepayment policies vary according

to room type. Please check the Fare policy associated with your room.

Extra Bed The inclusion of extra bed with a booking is facilitated with a

folding cot or a mattress as an extra bed.

Payment Mode You can pay now or you can pay at the hotel if your

selected room type has this option.

 KEY OBSERVATIONS & UNIQUE FEATURES

 Front office department comprimise of Front desk, bell desk,

operators, Airport representatives, travel desk & reservations.
 The Airport representatives stays at the airport and bring the guest to
the hotel.
 The Bell desk looks after handling the guest luggage.
 The front desk looks after the guest check in and checkout.
 The reservations look after the guest room booking.
 The operator handles the guest request and look after the internal calls
as well as external calls.
 Travel Desk look after arranging guest travel booking.

DAY WISE WORK SCHEDULE- TASK PERFORMED

 Handling guest luggage.

 Helping in check in checkout procedure.
 Filing guest reg card.
 Handling guest queries.
 Helping the guest in room move.
 Placing of guest comment cards.
 Placing of welcome letters.
 Escorting the guest to the room with their luggage.
 Making amenity vouchers.
 Dropping newspapers in the guest rooms.
 Left Luggage storage.
  Receiving internal calls.
 Transferring internal calls.

LEARNING & OBSERVATIONS

 Handling guest Queries.

 Different room types & categories.
 Left Luggage procedure.
 VIP categorisation on the basis of there designation.
 Procedure of entering the room.
 Filing of reg card.
 Store pickup.
 Room move procedure.
 Escorting the guest to the room with there luggage.
 Making amenity vouchers.
 Co ordinating with different departments.
 FOOD & BEVERAGE SERVICE DEPARTMENT

Eating away from home is generally increasing and there is widening

diversity in the nature and type of food and beverages on offer. Food and
beverage service is the essential link between the menu, beverages and other
services on offer in an establishments and the customers. The server is the
main point of contact between the customers and the establishment. To be
successful in food and beverage service requires the blending of four key
things:

a) Sound product knowledge

b) Well developed inter personnel skills

c) A range of technical skills &

 d) The ability to work as part of a team.

Working in food and beverage service offers a wealth of opportunity for

professional development and advancement; for those committed to the
hospitality industry, a fulfilling, exciting, and enjoyable carrier a waits.

Services at its best:-

Before the restaurant is open for guests, make sure all the tables are
properly laid with cutlery, glass ware, fresh and neatly folded and the cruet
sets.

It is important to receive the guest with a smile, and wishing the time of
the day.

 Escort the guest to the table and seat them, Open and offer the menu
card to the guest. Take the food and beverage order.* Never get into
arguments with the guests; but always be polite.
 Make sure the food and drinks are served in correct sequence.
 Always serve the senior persons and the ladies first.
 Make sure the cold food is served cold and the hot food piping hot.
 All the beverages are served from the right side and all the food served
from the left side. Clear the dishes from the right side.

After the service is completed, make sure the guest is seen off again
with the same genuine smile as to make dining experience a memorable
one.
Basic etiquettes & manners for the Restaurant staff:-

 Receive and attend the guest as soon as they enter the outlet.
 Wish the time of the day and welcome them; assist them if they are
carrying any parcel or luggage.
 Address the guest by their name and be very polite; do not interrupt
them while they are talking to each other.
 Help the ladies first and then the others by adjusting the chairs.
 Stand erect all the time and be attentive.
 While taking the order, remember his/her favourite dish.
 Speak softly and avoid unnecessary conversation.
 Make sure the food and beverage are served in right order and
sequence with correct accompaniments and garnishes.
 After service, make sure the table are cleared leaving the water glass
till end.
 Always present the bill/cheque to the host when asked for.
 Never solicit for tips, always remove the tips after the guest leave’s
 Never forget to say “Thank you” to the guest while leaving.

Always appear cheerful, pleasant and take pride in the work

Spice Galleon is our specialist seafront restaurant which serves some of the
finest indigenous and international gastronomic delights skillfully prepared
to tantalize your taste buds. Our Head Chef along with his team of culinary
experts will always be at your service with exotic preparations handpicked
from the world over sort.
The 19Sixtyone Restaurant offers a mix of continental, Chinese as well as
Indian cuisine, mouth-watering sea food, cocktails and much more. It's an 82
cover restaurant and it's sufficient enough for a business meet or a family get
together. Conveniently open till 11 pm every day.
Sip and Dip pool bar, have wonderful experience of world class bar, wide
choice of drinks. Variety of cocktails and mock tails, and also have a great
experience of bartending at the bar counter. If you wish to sit in a pool and
have your drink, that's what you can experience here.
The 19Sixtyone bar offers a variety of beers, wines and spirits. Where you
will always get a smile from our friendly staff with great experience of
bartending. Conveniently opens at 11:00am to 11:00pm.
FACILITIES

Convention / Banquet Hall

The Gold Beach Resort can be the ideal choice for your next corporate
meeting or event. Access seamless meeting and conference services for the
highest levels of creativity, convenience and efficiency in every business
event. In addition to the conference halls, a 24 hour technology driven
business centre and meeting rooms are also available. Video conferencing
facilities, photocopying, secretarial services and other electronic
communication equipment are also available for guests.

Maximum capacity of the banquet hall is 120-150 people in a theatre style,

It's a fully equipped activity center for all kind of family and business
events.
 Sea Side Spa

A haven of pampering and relaxation. Sea side spa is a luxurious spa with
simplicity of style. Relax in The hands of professional therapists ,who help
you select the treatment or guide you throught a programme customized to
suit your needs. Nurturing the consecrated traditions of Ayurveda and
imbibing the purities of the Orient, Sea side spa provides European, oriental,
body scrubs,body wraps, treatments and therapies for rejuvenation,
revitalization & recharging up of the body, mind & sole. You senses are
stimulated and luxury surrounds you.
Health Club

The Gold Beach Resort does not mean that you need to miss your fitness
routine. You can work out at the resort Gym is well equipped with modern
equipments.
Swimming Pool

Experience nature like never before at this outdoor infinity swimming pool
with sparkling blue waters.
Game Zone

A place where kids can have fun with their family and friends of all ages
group can enjoy…
 S O S POINTS IN BANQUETS:-

1)Cutlery and crockery polishing to be done weekly basis

2) Breakges in banquets to be maintined below.1 percante

3) Chafing dish to be properly cleaned and wiped

4) Crockery to be properly wiped and stacked

5) All chandeliers to be cleaned once in a month

6) Crockery chipped at corners not to be used

7) Weekly cleaning schedule followed for pantery area

8) The hall should be ready and checked properly before the guest arrive

9) Uniform of the staff has to be clean and well pressed

10) Comments cards to be given the guest after the function which can be
analyzed and rectified

11) Usage of dent pens cutlery has been almost stopped

12 )All buffet counter to have either flower arrangement or in additions to

the props we use

13) Cocktail napkins are being used in all vip function in place of normal
tissue

14) At no given point of time during the function ' the pre function area is to
be left unmanned

15) Carpet shampooing has to be done once in a month

TYPES OF SETUPS FOLLOWED IN BANQUETS:

As the day one has been dreaming about for years draws near, Hotel’s
wedding-tested staff stands at the ready to help turn his/her vision into
wonderful reality.

The Hotel understands how important it is that one’s wedding goes

according to plan, so the Hotel’s planner will work with him/her every step
of the way to make certain that's exactly what happens.

Conference Style

Also, called the “board room style”, is recommended for groups that have
less than 20 people. This arrangement can be setup by placing (2) six feet
long rectangular banquet tables side by side. The chairs will be placed
around the perimeter of tables.

Lecture Style

If your event consists of general meetings and/or lectures, the lecture style
arrangement is suggested. This layout works well with almost any size
group. Chairs are placed in rows one behind the other and are facing the
front of the room towards a podium or head table.

U-Shape

For presentations that have less than 35 people, it is recommended that the
room be set up in the U-shape arrangement. For this arrangement, simply
place your 6 foot rectangular folding or banquet tables in a U-shape
configuration and place the chairs on the outside of the tables.
Hollow Square

The hollow square setup is very similar to the U-shape. The major
difference is that both ends are closed. This arrangement can accommodate
more guests and is generally geared more towards discussions.

Classroom Style

The classroom style setup is primarily used when guest or participants have
to do some writing or note taking. Seminar tables can be used to seat up to
three guests who are seated on one side of the table and facing forward
towards the lecturer.

TABLES USED IN THE BANQUETS

The tables which are commonly used in the banquet functions are:

2.5*2.5 inches table is a square table

4*2.5 inches table is an oblong table

6*2.5 inches table is an oblong table

Round table

R/6 which means the diameter of the table is six inches

R/8 which means the diameter of the table is eight inches

R/10 which means the diameter of the table is ten inches

Round table is used for the semi-formal setup

 FOOD PRODUCTION DEPARTMENT

INTRODUCTION:-

Food production in catering term simply refers to the food preparation and
control. This is a sub department of food & beverage department in a hotel
compromises of various kitchens concerning mainly the continental,
Chinese, Italian & Indian cuisine. In the food production cycle, these kitchen
receive the core or readymade ingredients, processing them through the
preparing and cooking methods, and deliver them via various service outlets
to the customer table. This sub department is designed providing the several
section include preparation area, cooking area, storage area, cleaning area
etc. Hence the sections play a vital role in preparing dishes in order to
acquired recipes mentioned in different menus.

In culinary terminology, the term food preparation and control refer to make
the ingredients ready for the preparation and cooking at the required quantity
& quality simultaneously. This is a vital unit, which is structurally defined as
the sub department of F&B department in the hotel industry. From the
commercial view point, it contributes major revenue in any catering
business.

Food & Beverage Production is the core area of the Hospitality industry.
Major aspect of the Hotel industry is food as it is the true reflection of
hospitality.

The heart of the hotel is the kitchen. Guests who patronize these hotels
would visit them for various reasons, for locality, comfort, pricing and even
for the food that is served and presented to them. Also there are some who
visit these hotels for the purpose of having a meal or snack. Whatever the
case maybe, the kitchen plays an important role for the existence and
sustenance of the hotel.

It is one of the largest areas of food and beverage department comprising of

various kitchen and their sections. The number of kitchen, manpower and
work efficiency depends upon the size and type of the hotel, and the types of
meal and service to be catered, from the commercial viewpoint. It
contributed major revenue in any catering business. Kitchen is well designed
area in which food is prepared and looked for customer service. The
varieties of meals are prepared and looked by the skilled and semi skilled
culinary crafts and the key person, and food is served in specific areas of the
catering establishment.

This department is the other name for commercial kitchen. The Production
Department is the back-bone of the hotel, as it satisfies the palate of each
and every guest.

The Production Department is divided

into various sections to make the
work easy. This division is made on
the basis of the cuisine the person
specialised.

The different sub department is

Indian, Chinese, Continental,
Butcherand Pantry.

CONTINENTAL

All variety of continental dishes from soup to desserts is prepared here. It

also includes a variety of grilled, roasted and poached dishes.

The Major continental equipments which are of vital to the continental

kitchen are different sizes of pans, omelette pans, frying pans and stockpots
along with soufflé mould and refrigerators and ovens.
There are oven ranges which help in speedy
cooking. Everyday fresh white stock is
prepared along with white sauce is bought
readymade for the market, while the tomato
concusses is prepared daily. All soups are
made as per order.

INDIAN KITCHEN

The Indian kitchen is opposite to the continental. Here each state of India
has its own unique cuisine. The food is also served in accordance to its
traditional custom and style. It is further divided into two sections

a) TANDOOR

This is one of the important sections of the Indian Kitchen, which dishes out
authentic bread of India. This helps to satisfy the palate of the guest in
accordance to the taste. There are four big tandoor ovens which are used to
produce all the rotis’ and kebab

b) CURRY

Curry is another important section in the Indian Kitchen, dishing out carious
curry items. There are four ranges and four burners to facilitate the making
of curries.
CHINESE KITCHEN

Chinese is one of the specialized kitchen departments, which dishes out sum
of the authentic dishes of Chinese. All the ingredients are kept on the table
next to the range for a la carte preparation. The staff of Chinese Department
consists of well qualified staff that is experienced in the art of dishing out
traditional Chinese delicacies.

BUTCHERY

Butchery is a separate section and is located outside the main kitchen with a
variety of cutting boards, wooden blocks, which are used for cutting meat
and fish. There is a deep freezer for the storage of various joints of meat.

KITCHEN STEWARDING

The kitchen stewarding Department is the vital department for both services
and kitchen department because this department controls the storage and
issue of cutlery hollowware, chinaware and glassware to restaurant and
kitchen. They are also responsible for washing soiled service and
subsequently finishing cleaned article. A high standard of hygiene is
maintained.
PANTRY

The main function of the pantry is to provide item of food and beverage
required for the service of meal and which is not catered for by the other
major kitchens of the establishments like pastry, continental etc.

The items generally provided are different fruit juice, refreshing beverages,
sandwiches and other bread preparations along with jams, butters and
different other items including ice creams.

Normally the equipments provided are

o Mixer
o Juicer
o Freezer

* Cut the pieces of vegetable according to the space in between the wires of
the grill. If the distance between the wires of the rack is too wide, and there
is a chance of your piece slipping, then cover the wire rack with a well
greased aluminium foil.

* The size of the tikkas should not be too small, because after getting cooked
they shrink. A very small piece after getting cooked can turn hard after
some time.

* While skewering or placing pieces of vegetables, the pieces should be

arranged such that there is atleast 1” gap between them so that each piece
can get its own space and heat all around to get cooked properly.
* When skewering vegetables, it is advisable to use thinner skewers, then
there is less chance of the vegetable or fish to break.

* Pastes like raw papaya paste, ginger garlic paste, onion paste, coriander
paste or chilli paste should be make with as little water as possible.

To keep the tandoori food soft and succulent, paste food with some melted
butter/soil or sometimes with the left over marinade. To paste, just pour the
oil/melted butter on the food that is being barbecued when it is a little more
than half done.

FISH AND SEA FOOD

 Fish and sea food gets cooked very fast. Overcooking makes it hard.
 The temperature should be low moderate as even a little high
temperature makes the sea food tough.

 Sea food is very perishable, so do not buy and keep it for long. Buy
fresh and cook the same day for good results. Do not use stale sea
food.
 When skewering delicate meals like fish and prawns, it is advisable to
use thinner skewers, and then there is lesser chance of the vegetable or
fish to break.

 Always place the tikkas or the seekhs/kebabs on the grill or on the

wire rack and never directly on the tray. When you place them on a
tray, the liquid that drips while grilling keeps collecting around the
food and keeps the food wet all the time. This prevents the tandoori
food from getting crisp on the outside. Whereas, if the food is placed
on the wire rack, the liquid drips down and food remains dry.

CHICKEN

 All boneless tikkas recipes could be made with chicken with bones.
Increase ¼ quantity of the marinade and all the other ingredients, if
using chicken with bones and grill for little longer, for about 20
minutes atleast.
 Cut the pieces of food according to the space in between the wires of
the grill. If the distance between the wires of the rack is too wide, and
there is a chance of your piece slipping, then cover the wire rack with
a well greased aluminium foil.

 The size of the tikkas should not be too small, because after getting
cooked they shrink. A very small piece after getting cooked can turn
had after some time.

 While skewering or placing pieces of chicken mutton, fish or even

vegetable, the pieces should be arranged such that there is atleast 1”
 gap between them so that each piece can get its own space and heat all
around to get cooked properly.

 Always place the tikkas or the Kebabs on the grill or on the wire rack
and never directly on a tray. When you place them on a tray, the liquid
that drips while grilling keeps collecting around the food and keeps
the food wet all the time. This prevents the tandoori food from getting
crisp.
 MUTTON

 Mutton should be marinated for atleast 4 hours to get soft kebabs and
tikkas. But if the mutton is marinated for too long with these, the
meat tends to get mushy and the kebabs turn extra soft and break on
cooking.
 A little tenderizer like kachari powder or raw papaya paste is
important to get soft and delicious kebabs (ready made kachari
powder is easily available in shops)
 Always buy very good quality mutton for making tandoori food;
otherwise you might have a tough time trying to cook it fully.

 While skewring or placing pieces of mutton, the pieces should be

arranged such that there is atleast 1”gap between them so that each
piece can get its own space and heat all around to get cooked properly.

 While hreading meat, the skewers should be pushed gently. They

should be woven through the tikka. This way there are less chances of
meat slipping down.

 Pastes like raw papaya paste, ginger garlic paste, onion paste,
coriander paste or chilli paste should be made with as little water as
possible.

 To keep the tikkas/kebabs soft succulent, baste food with some melted
butter/oil or sometimes with the left over marinade. To baste, just
pour oil/butter on the food that is being barbecued when it is a little
more than half done.
  To check if meat is fully cooked, break it a little. If it breaks off
easily, it is done. Otherwise it needs to be cooked more.

 If the mutton is not of very good quality, you may first pressure cook
the mutton and then marinate the cooked mutton and barbecue later at
the time of serving.

Garde Manger / Cold storage room

Garde Manger is considered by many to be the most demanding station/job

in any kitchen. Garde Mangers need to be able to apply proper seasoning to
food that is going to be served cold and in other cases, season food that is
going to be served hot.

HOTEL has a superb Garde manger section where cold dishes (such as
salads, appetizers, canapes, pates and terrines) are prepared and other foods
are stored under refrigeration. The person in charge of this area is known as
the chef garde manger.

Bakery & Pastry

Daman Bakery & Pastry section is in the basement level where classic cake
and pastry preparations are made.

It is a place to exhibit culinary and kitchen management skills by focusing

on advanced garnishing techniques, large scale production, artisan breads,
dessert and wine pairing, and decorative arts such as chocolate, sugar or is a
specialized area. All types of bakery and pastry items are prepared for
regular as well as special occasions and this is one of the core specialized
area in hotel indstry.
 HOUSE KEEPING DEPARTMENT

INTRODUCTION

As the name suggests, housekeeping operations are related to the upkeep of

the hotel. Housekeeping is basically concerned with the smooth running of
the place, as it has to maintain the hotel from the lobby to the room to the
restaurants and the cleaning of the public areas. This Unit intends to
introduce you with the housekeeping activities and will also apprise you
with the managerial aspects of the Housekeeping Department. An attempt
has also been made to establish its linkages and healthy relationship with
other departments of the hotel.

The Org. chart of Housing Keeping Department in HOTEL is as follows:

Lost & Found

Linen/Uniform

Floor Supervisor
Executive House Asstt. House
Keeper Keeper
Public Area
Supervisor

Laundry

Horticulture
This department is also known as accommodation operation department.
Housekeeping department plays a very important role for guest satisfaction
by keeping the property clean, comfortable and hygienic. The housekeeping
department takes pride to create “home away from home”. As we all know
hotel’s margins comes from rooms sales and up-keeping of rooms i.e. by
maintaining rooms during guests stay and preparing room after they check
out etc.

Lost and Found Department

Many a times while cleaning a guest room attendant comes across some
personal items of the guest left behind. All the articles found while cleaning
the rooms are, thus, handed over by attendants to the Floor supervisor, who
maintains a list of the found articles against the specific room number.

Linen and Uniform Room

The linen room is the centre stage for the supporting role that the
Housekeeping Department plays in the hotel. Most linen rooms are
centralized and act as a storage point and distribution centre for clean linen.
Usually, a par stock is maintained on each floor or at each unit to suffice
immediate requirements. Although the term ‘linen’ originally referred to
those fabrics made from the fibre derived from the stem of the flax plant,
linen in this context means all launder able articles and often includes
pillows, mattresses, shower curtains, fabric lampshades and upholstery that
are also handled by the linen room.
There are Tailors and Upholsters under Linen & Uniform department to
take care of the uniform and other linen stitching working and upholstery
work of various hotel furniture items.

Floor

The Floor Supervisor at Hotel inspects and maintains the cleanliness and
physical condition of the hotel guest rooms, meeting rooms, hallways and
public areas. Shall immediately report damage or problems with the guests
room & room equipment. She will communicate with the Front office all
vacant and clean rooms, completion of guests requirement, etc. She will
also be responsible for collecting all Lost & Found items, entering the
information in the Lost & Found Log, and securing the items in a locked
cabinet.

Different types of machine’s use in

HOUSEKEEPING

1. ERGO DISK DUO [ SCRUBING MACHINE ] - TASKI (432HS)

2. VACCUM MACHINE – EUREKA FORBE (4D/930)
3. SINGLE DISK [SCRUBING MACHINE] – VICTOR (020HWF1005)
4. JET SPRAY – KARCHER (H/D 6/15C)
5. VACCUM MACHINE – KARCHER (T-201)
6. VET AND DRY VACCUM – KARCHER (NT 36/ELO)
7. CARPET SHAMPOOING – KARCHER (BPS 43/500<)
8. HAND SCRUBING – HITACHI (SAT-180)
9. CARPET SHAMPOOING – KARCHER (P4 33i-100)
Bathroom supplies

 SOAP

 COTTON TIPS

 DENTAL KIT

 MOUTH FRESHER

 COMB

 HAIR CLEANER

 HAIR CONDITIONER

 SHOWER GEL

 BATH SALT

 TISSUE BOX

 TOILET ROLL

 SHAVING KIT

 TOWELS & NAPKINS

Public Area

Public area supervisor is responsible for supervising the cleaning and

maintenance of the public areas of Hotel. She shall manage all department
functions including short and long term planning, as well as day to day
operations. Through effective communications with all hotel operational
departments shall resolve situations impacting guest service or malfunctions
of departmental equipment. She shall also be responsible for maintaining all
departmental assets including equipment repairs and maintenance and ensure
all departmental areas are maintained, clean, and organized.

Laundry Services

At Hotel, the laundry services extended to the guest are usually provided by
the housekeeping. The laundry to be washed is collected from the guest
room and the washed, dried and ironed clothes are supplied back to the guest
room. Earlier, all the hotels had in house laundry services but nowadays
many hotels have out-sourced this service, both for the hotel linen as well as
for the guest laundry.
 Collect
linen from Exchange
the floor clean linen
pantry. for dirty.

Issuing
To
Unites Sort, Count
and Bag
soiled linen

Storage Transportat
with a rest ion to
on the shelf central
for linen in collection
use point

Check
Laundry
&
(OPL)
Inspect

LINEN CYCLE
Laundry Chemicals

The following are the laundry chemicals used in HOTEL:

 Cuff & collar – removes dirt associated with sweat.

 Nitrogen Oxide (NOX) Super – removes oil, grease & protein stains.
 Hydrofluoric Acid – used for removing rust and metal stains.
 Acetic acid – used for clothes that may loosecolour. Helps the cloth to
retain colour.
 Clax protein – used for blood and protein stains removal.
 Clax tannin – used for tea and coffee stains.
 Clax 200 S – used for oil stains in prewash.
 Clax O.B – detergent booster with optical brightener.
 Clax Build – alkalinity booster. Used for removing medium hardness of
water.
 Hypo Magic (Chlorine Bleach) – used for removing heavy protein stains.
To be used at 60 degrees celsius.
 ClaxSonril (Oxygen Bleach) – to be used 80 degrees Celsius.
 Clax Neutral – neutralizes alkalinity and chlorine from clothes.
 Clax Softener – non yellowing fabric softner. Used for towels and white
linen.
 Clax Sept – used as fabric sanitizer.
 THE ACTIVITIES OF LINEN ROOM

Collection
Stock- Security
Taking &
& Transporta
tion
Records

Repairs
Sorting
&
&
Counting
Alterations

Monogram Linen
Packaging
ming Room

Distributio
n
Dispatch
To
Unit

Storage Delivering
Checking
&
Inspection
 CLASSIFICATION OF LINEN

Linen is classified in to following type:-

 Bed linen:
 Mattress protector, bed sheets, Blanket /crinkle sheet/night sheet ,
 Bed cover/bed spread., Pillow slips, Pillow cover/pillow case.

 Bath linen: -
 Bath sheet/blanket, Bath towel, hand towel, Face towel, bath mat,
 Towels for health club, Swimming pool.

 Napery: -
 Table cloth, Slip cloth/Nappron, Servieties, Cocktail napkin, Bar
runner,
 Freshner towels, Moultans, place mats

 Soft furnishings: -
 Draperies, Sheet/Net/Glass curtains, Wall hanging lamp, Cushion
cover,
 Shades, Uoholestery.

 Cleaning cloth: -
 Dusters, Glass cloth, Flannel poushing,Mops and mop heads.
 STANDARD SIZES OF LINEN

Bed sheets: Single – 78” * 108” (203cm * 274cm)

Double – 90” * 108” (224cm * 274cm)

King size – 117” * 108” (295cm * 274cm)

Pillow cases: Standard – 20” * 30” (50cm * 75cm)

King size – 20” * 40” (50cm * 100cm)

There are two types of pillows –

(a) Polyfill (cotton)

(b) Feather (duck, goose)

Blanket: Single – 70” * 100 (175cm * 250cm)

Double – 90” * 100” (228cm * 250cm)

King size – 116” * 100” (290cm * 250cm)

Towels: Bath sheet – 40” * 70” (100cm * 178cm)

Bath towels – 30” * 54” (76cm * 137cm)

Medium- sized towels – 22” * 40” (56cm * 100cm)

Hand towels – 15” * 24” (38cm * 60cm)

Face towels – 10” (26cm.sq.) (Square in shape)

Roller towel – 18” (45cm)

 Florist Dept

Fresh floral arrangements all over the hotel are maintained by the
housekeeping department. The private areas like guest bedroom or the public
areas like the restaurants and the lobby floral arrangements are made by
housekeeping department.

EXECUTIVE HOUSE KEEPER CABIN

This is main administration department. It is here, where the house keeper

handles the work. It is an independent cabin provided to her to carry out her
duties in private. It also provides to organise staff briefings and
departmental meeting. It is a glass panelled office. It is the secretary who
keeps control of movements into her office.

DESK CONTROL ROOM

This is the main communication centre after the house keeper cabin. It is
from here the information is sent out and received from the other
department. The desk control room usually has 2 to 3 telephone connection
and has a computer terminal which gives update information on room status.

It also has a large notice board to the staff duty rota, day to day instruction,
special request of the guest along with room numbers. All the housekeeping
staff report on duty and check out after duty from the house keeper desk
control room. There is always a keyboard with all the floor keys, and the
subsection keys.
 UNIFORM ROOM

This room stocks uniform in current use. It is possible that smaller hotels
may choose to combine the uniform room with the linen room. It should
also have adjustable hanging facility as many uniforms are there to be take
care of. The best way to maintain good uniform is on the hangers.

SEWING ROOM

This is a room kept for the in house tailor who attends to the stitching and
maintenance of uniform and linen.
ROOM FLORIST

This is for keeping flowers to be made into bouquets to be kept in various

guest rooms and offices of the hotel. These flowers are kept in a specially
designed air conditioned room, so as to keep the flowers fresh for a long
time. The room should have a table and a wash basin with proper water
supply

HEAVY EQUIPMENT ROOM

In this room all the bulky and heavy items such as vacuum cleaner, shoe
shine machine, gladder, floor scrubbers are stored. This is constantly under
lock and key.

FURNITURE REPAIR ROOM

Here, the entire repair for wooden work and upholstery work is carried out
by the carpenters.
 DEPARTMENTS THAT HOUSE-KEEPING CO-
ORDINATES WITH:-

FRONT OFFICE

Co-Ordination with Front Office is one of the critical features of House

Keeping Operation. As soon as there is guest Departure the Front Office
informs the House Keeping desk and report the room number of the guest
vacating so that House Keeping can take them to clean and prepare for sale.
Rooms taken over by House Keeping for cleaning is called “departure
room”, while cleaned rooms handed over to the Front Office for sale are
called “Clear room”.

PERSONNEL

House Keeping co – ordinates with the personnel department for the

recruitment of house keeping staff, induction, locker facilities, transfer,
promotions and formalities.

PURCHASE

This Department procures out of stock items for House Keeping such as
supplies for guests to be kept in rooms, stationary, linen of various types
detergents etc.
 ENGINEERING

One of the functions of the House Keeping is maintenance of aspect of the

resort for the purpose of keeping furniture, fixtures and other facilities in
order, contemporary and safe for the guest. Hence a close co operation is
necessary with engineering Department which actually carries out the task of
fixing out of order furniture and fixtures. As House Keeping are constantly
spread throughout the entire resort.

FOOD AND BEVERAGE

The restaurant and banquet constantly require clean table clothes, napkins
etc. their staff as well as those in the kitchen require clean uniforms - the
former are in guest contact and the latter, due to strict hygiene required in
kitchen .

SECURITY

The guest room is the most private place and a hotel goes to great lengths to
ensure guest privacy and security. However, a guest can take advantage of
this privacy by gambling, smuggling etc. House Keeping has to be alert to
these going on and seek the security Department intervention, if necessary.
 TYPES OF REGISTERS AND FORMATS

MAINTAINED IN HOUSEKEEPING

 Following are the registers and files maintained in House Keeping:-

 Register for Guest and any other messages.

The register keeps all the messages and requests from guests or any other
departments. Messages are like request for a fresh towel, shampoo,
additional blankets etc. There are about 5 columns to write down
information like. The room number or area, message time received, action
taken and the name of the person who did the job.

 Maintenance Complaint Register

The register is for recording outstanding maintenance, which are not done.
The register contains five column such as date of maintenance, complaint
number, given to, slip no, details of work done/not done.

 Log Book

This is the single most important register where all the necessary
information is written down by supervisor and executive housekeeper at the
beginning of every shift for the instructions by the previous shift.
Guest Laundry Register

Records of all guest laundry and house guest laundry on day to day basis are
maintained in this register. This register has format like date, room number,
guest name, number of items, details like washing, pressing, bill number
delivery date , houseman name etc.

 Room occupancy report file.

Room occupancy reports are important for executive house keeper to

determine the level of work load. This enables him to provide adequate staff
to meet the exigencies of each day.

 Duty Roaster Register

The register is for the information of the staff of the Department, as regards
their duty timings/shifts.

 Laundry slip file

All Laundry slips are filed in this file on a day to day basis.

 Lost and Found Register and Slip Book

This register is maintained to know the articles lost and found of the guest.
Slip book has three copies one copy goes to the article, second copy goes to
the founder of article and the third copy remains in the slip book.
~ HUMAN RESOURCE DEPARTMENT ~

Hotel being a service industry are essentially labour oriented. In this age of
automation, while other industries have been able to cut down on staff cost,
the hotel industry can ill afford to do it. In spite of hotels benefiting a great
deal from the advance in equipment are technology, the type and level of
service which is promised to the guest will still demands a high utilization of
labour.. Besides, Indian hotels provide personalized service like shoe shine
and laundry. In advanced countries they have cut down on labour cost
considerably. The Personnel Department is responsible for staff selection,
training, salary, and other employee related issues. The staffs have privilege
of five types of leaves:-

 Casual
 Privilege
 Festival
 Medical
 Earne

REGISTERS MAINTAINED:-

 Muster Roll
 Form XII
 Form IV EE
 Festival Register
 Wage Slip
 Service
 Maternity Form I
 ~ OTHER DEPARTMENTS ~

Engineering Department

This Department generally coordinates with the house keeping Department

and keep the hotel functioning properly from the Engineering side. There
are total of 21 staff working here.

Accounts Department

It is situated on 3RD floor of the hotel. It plays a crucial role in maintaining

revenue and official work for the government formalities.
 Daman Tourism

The cool beaches, greenery, scenic natural beauty and most of all, its easy
availability of cheap liquor makes Daman a popular destination among
youths and even as a getaway for those in Gujrat.

Daman is a beautiful little city, surrounded by states of Gujarat, Maharashtra

and Arabian sea on the sides. The place has a rich culture and history. Its
history dates back to over 2000 years ago. The present is tinted in colors of
enjoyment, simplicity, and festivity. Beaches of the area let it stand out as a
centre of natural beauty together with hints of fun. What adds on to the
tourist experience here is the shopping scene which ranges from leather
products, exquisite brands of liquor to handcrafted items.

Devka Beach, Daman Overview

Devka beach is a sight of pure beauty. Like so many other beaches of

Daman, this too is a massive, picturesque and quite unspoilt.
The place has clean blue waters, well maintained shores and enough beauty
for everybody. Also, there is a special Amusement Park here which houses
huge fountains and play area for kids.

Mirasol Lake Garden

Mirasol Lake Garden is a man-made marvel which serves as one of a

popular tourist attraction in the area.

Surrounded by a beautiful lake and two island connected by a bridge, the

place is very calm and peaceful. Boat rides and fountains add to the beauty
of this charming garden. The garden also has facilities for other activities
like computer games and toy train etc. which makes it_‹_s a favourite
hotspot for picnickers. With a water park located just next it, this amazing
lake garden also serves as a located for many film shootings.
Lighthouse

The Lighthouse is sure to leave an imprint on your mind. Every tourist who
visits Daman and Diu loves this site.

Standing tall, the Lighthouse offers a magnificent view of the sunset. It is a

major landmark of the town and is situated inside a fort. An excellent view
of the sea traffic can also be seen from here.
Jampore Beach

Jampore beach is one significant attraction of Daman. Situated remotely 5

kilometres away from the Moti Daman Jetty, the beach gets fame because of
its blackish mud-coloured water. It is soothing just to have glimpses of the
sea and is a perfect place for the ones seeking longing peace and solitude.
The beach is away from the hustle of the city and is, therefore, a great place
to relax. Covered with trees all over makes the place breezy and gives it an
ecstatic look.
St Jerome Fort, Daman Overview

This huge fort is also known as the Nani Daman Fort. The most conspicuous
part of this place is its magnanimous gateway that faces the river.

There is a large statue of St. Jerome, one of the most eminent fathers of the
Catholic Church, inside the fort premises. The complex contains other
attractions namely the church of Our Lady of the Sea and a Jain temple. The
fort on the whole offers a beautiful view of the fish market below and the
hustle-bustle that comes along with it. The scenery is beautiful and this is
one of the most pretty and popular tourist attractions.
Nani Daman

Nani Daman or small Daman, as the name suggest, is the smaller of the two
parts of the city. The region mainly comprises of several Gothic-style
churches, a Lighthouse, the famous Nani Daman fort and an old Jain temple
featuring 18th century glass murals and paintings. There is also a local
Dubai market that has everything at a very reasonable cost.
Cathedral of Bom Jesus

Daman has a strong link to the Catholics owing to its Portuguese connection
and Cathedral of Bom Jesus is among the most important religious
monument for them.
Somnath Mahadev Temple

Somanath Mahadev Temple is an old Hindu shrine dedicated to Lord Shiva.

The Shivalinga is believed to have formed in 19th century at the request of a
monk. It is famous for hosting an annual fair called ?anga ji fair? that attracts
thousands of devotees. The ambience here is peaceful and serene making it a
good place to relax.
 TRAINING SCHEDULE

TRAINING DURATION

1ST DECEMBER 2017 TO 30th APRIL 2018

DEPARTMENT OF TRAINING

FOOD PRODUCTION

FOOD & BEVERAGE SERVICE

HOUSEKEEPING

AREA:

FOOD PRODUCTION: BANQUET KITCHEN

1st DECEMBER 2017 TO 5th JANUARY 2018

FOOD & BEVERAGE SERVICE: BANQUETS

15th FEBRUARY 2018 TO 30TH APRIL 2018

HOUSEKEEPING: 6TH JANUARY 2018 TO

 CONCLUSION

My Industrial Training at “GOLD BEACH RESORT, DAMAN”

was surely a fruitful one. During my training I got good exposure to the
industry. I had chance to personally glance through the actual working
procedure and conditions that are adapted and implied under various
circumstances in the hotel.

During my training I developed my technical as well as communication

skills. I learned many attributes and developed a sense of responsibility
towards my job. The importance of well grooming, maintaining hotel
standards, punctuality and co-operation with the colleagues and following
the superiors’ orders was understood and implied by me.

This all was possible only by the extra ordinary support and interest shown
by my superiors and their timely guidance which boosted me during the
whole training period.

I am sure this Industrial Training will surely benefit me significantly in my

career in the hospitality industry.