INDUSTRIAL

TRAINING REPORT
• ACKNOWLEDGEMENT
• HOTEL OVERVIEW
• HOUSE KEEPING
• FRONT OFFICE
• FOOD PRODUCTION
• FOOD & BEVERAGE SERVICE
• CONCLUSION

• ACKNOWLEDGEMENT
students have to undergo on industrial
training for the duration of 4Months
preferably in a 5 star hotel. This is a
correct way get acquainted with the
facts of hotel industry an decide the
area of interest.
 Meridien, New Delhi. The hotel
provides the industrial trainees with
right opportunities. My training at Le
Meridien was the wonderful
experience as my earnest effort and
devotion paid the excellent result.
 LE MERIDIEN IN INDIA
• INTRODUCTION

• Front office department is the nerve center of the hotel, and is responsible for the sale of rooms in a systematic way, according to the procedures laid down by the management. Thus, the
role of front office is to reserve/register rooms and provides information to the guest during their stay.
• The front office plays a crucial role and leaves a lasting impression on the minds of the guest. The impression a guest carries right from the way a reservation is confirmed to him goes a long
way in creating a lasting impression. Front office is involved in providing basic comforts and looking in to any problem that may arise during the course of stay. It handles different
situations, incidents, complaints and disputes.

• HOUSE KEEPING

• INTRODUCTION

– The hotel's exquisitely designed 358 guest rooms include 7 tastefully decorated designer suites, 54 exclusive Club President rooms and 44 well-appointed deluxe suites overlooking to suit our guest's
needs, at all times. The view from the room is breathtaking with the rooms, Luyten’s Delhi, covering the Presidential estate, India Gate and the Parliament of India.
– ROOM FACILITIES :
President' floor to facilitate the guests
secretarial needs
Professionally trained 'Club
Concierge', round-the-clock
Exclusive Parisian breakfast every
morning, compliments of the house
Happy hours between 6.00 p.m. - 8.00
p.m. in the Club President lounge
• INTRODUCTION

• Food and beverages are the main source of income of the hotel. The food and beverages services staff is responsible for the sale of food. They have to be tactful, polite, smart and well
mannered to increase the sale of the food. They have to take care of all comforts and necessities of the guests. The food service staff plays an important part in the achievements of such good
relations. Since they are in contacts with the customers and with the management, their conduct influences the running of the establishment and the atmosphere created for the customers
• STANDARD OPERATING PRODUCER
• A routine or repetitive activity is documented to form a set of written instructions, such manual which provides individuals or the employees to perform the job properly which facilitates
integrity and quality in the end product or service is called as SOP. Thus SOP helps in implementing and performing the particular functions or activities of the process effectively and
efficiently. SOP is also known by different terms like instructions, laboratory operating procedures, worksheets and protocols. SOPs are specific to the organizations and ensure compliance
with governmental regulations. SOPs are of limited value if not written correctly or fail if they are not followed. Hence SOPs should be readily accessible either in hard copy or soft copy for
reference to those who are about to perform the specific job or activity in the organization. SOPs help in training the individuals of a particular function or a process, it also reduces the
supervisory time and efforts, it builds confidence among the team while undertaking the tasks3 . The use of SOPs reduces variations and promotes quality in the processes or procedures
since it provide detailed work instructions. It also reduces miscommunications and address safety concerns. SOPs can be made used as checklists by the inspectors while auditing the
procedures. Thus SOPs ensure credibility, legal defensibility, improve comparability and reduced work effort. SOPs should be written in such a way that any common man understands it
easily. Hence it should be in easy to read format, written step by step and in a concise manner and not overly complicated and ambiguous. It should not be redundant, wordy
• or overly lengthy. It should be simple and short. Instructions should be conveyed clearly and explicitly to remove any doubt as to what should be done. Use of flow chart will be a welcome
move4 . The SOP process includes SOP preparation, its review and approval, frequent revisions and reviews, checklists, document control, SOP document tracking and archival. SOP in
Hotel Industry: The main purpose of having a hotel SOP is to improve guest experience. Hotel SOPs help in educating the hotel staff in dealing with the given situation in a best way
possible. Thus the hotel SOPs provide with a guest service structure that is consistent and clearly thought out by the top management. Hotels make use of different types of SOPs like the
Tool Procedures, Rule Procedures and Job Procedures5 . Tool procedures are used for specific tasks that are carried out every day like check-in and check-out, temperature concerns etc. it is
also used for rare circumstances like fire alarms and elevator malfunctions. On the other hand Rule Procedures deal with tricky situations like dealing with employee conduct, sensitive areas
such as signs of smoking in nonsmoking room or a declined credit card etc. Job Procedures deal with employee roles and responsibilities in the hotel. Hotel SOPs ensure that the guests get
the same quality service and treatment each time they visit the hotel. Hotel SOPs help the employers in predicting the future human resource requirements because each employee’s role is
clearly outlined. SOPs also help in evaluating the employees performance. SOPs before implementation should be tested and evaluated thoroughly for its successful implementation.
Participation of the hotel employees in developing the SOPs will be of helpful for its successful implementation6 . Since the hotel SOPs are the back bone of the service process it should be
shared with every individual working in the hotel.
• The 24-hour coffee shop
– Le Belvedere
– Our rooftop restaurant offers a panoramic
view of the city and a superb cuisine.
» NERO Bar
Le Meridien New Delhi—
EAU DE
Monsoon Restaurant with Bar
Lounge Area
Monsoon Restaurant with Bar Lounge
Area
Restaurant
Le Meridien New Delhi
Windsor Place
New Delhi, 110001
India
The One-All Day Dining Restaurant
The One-All Day Dining Restaurant
Restaurant
 Le Meridien New Delhi
• Introduction
• THE ONE means “A road side fast food’its operational 24 hrs a day.

• LOCATION : Lobby level

• LOCATION : Lobby level

• TIMINGS : 9.00 AM TO 8.00 PM

• ITEMS OFFERED :
• Cake, pastries, patties, breads, assortments and chocolates.

• SERVICE :
• Single service (self-service).

• POPULAR ITEMS :
• Fruit flan cake, cheese cake, eggless cake, chocolate pralines, assorted tarts and brownies.

• MULTI CUISINE RESTAURANT :

• For ala Carte menu the cuisine served is basically continental, Indian dishes and Oriental cuisine.
• Buffet dinner is the variety of Indian and continental dishes.
• Total covers in the restaurant are 169.
• NAPKIN FOLD : Bishop’s cap

• SERVICE : Pre-plated service (American)

• TIMINGS :
• Breakfast (buffet) 06.00 AM to 10.30 AM
• Lunch (only A la Carte) 12.00 PM to 3.00 PM
• Dinner (buffet) 07.00 PM to 12.00 AM
• Beverages throughout but alcoholic
• beverages
• are served till 11.45 PM.
• Pastry display in coffee shop from 11.30 AM
• CHARGES :
• Breakfast RS. 800 + taxes