AMBROSIA INSTITUTE OF HOTEL

MANAGEMENT PUNE

TRAINING REPORT

(2009-2010)

A TRAINING REPORT ON

AMBROSIA RESORT, PUNE

COMPILED BY

Mahua Narayan Pandharpur

SECOND YEAR [SEMESTER IV]

B.Sc. H.S.

BACHELOR OF SCIENCE

[HOSPITALITY STUDIES]

UNIVERSITY OF PUNE

1

AMBROSIA INSTITUTE OF HOTEL MANAGEMENT PUNE

TRAINING REPORT[Subject Code: 401]

ON

Ambrosia Resort – Pune

THIS IS A BONAFIDE RECORD OF WORK DONE BY

MAHUA NARAYAN PANDHARPUR[UoP – Seat No: 1622]

SUBMITTED TO THE UNIVERSITY OF PUNE IN PARTIAL FULFILLMENT OF THE REQUIREMENT FOR 2nd YEAR

[SEMESTER-IV]

B.Sc. Hospitality Studies2009-2010

_________________ _________________ _____________

Project External Principal

Guide Examiner

2

AMBROSIA INSTITUTE OF HOTEL MANAGEMENT

PUNE

This is to certify that Ms. Mahua Narayan Pandharpur a

student of Second year Degree in BSc. (H.S) has satisfactorily

completed her Training in Ambrosia Resort, Pune.

Training In charge Principal

Submitted for Training report held on 10/5/2010 at the institute.

Date:10/05/2010 Internal Examiner External Examiner

3

ACKNOWLEDGEMENT

I take immense pleasure in presenting my report on industrial training

at the hotel "AMBROSIA RESORT".

I take this opportunity to express my sincere gratitude to Prof.

PARVEEZ AHMED, principal of AMBROSIA INSTITUTE OF HOTEL

MANAGEMENT, PUNE for his invaluable motivation & guidance for

undertaking training.

I thank Prof. SHEETAL GUPTA, training coordinator for placing me for

industrial training & her continuous support in preparing this report.

My special thanks to training manager Sudip Mitra for his guidance

and thorough support throughout my industrial training.

Signature

Ms. Mahua Narayan Pandharpur Date: 10/5/2010

4

INDEX

Sr.

No.

Particular Page No.

5

IMPORTANCE OF TRAINING

An industrial training is one of the most important aspects of Hotel

Management. It is an experience, which is Very much different that

the actual theoretical part of the Industry.

Due to the increase and scope of the service industry, the need of

staff and trainees is also vast and fast growing. A trainee can undergo

training in hotel from a period of one to six months. This training

plays a very important part in helping trainees achieve new

dimensions to their various learning methods.

The students are not only taught the operational part but are also

introduced to the various managerial aspects of the industry.

Thus, a training helps a student to know the whole industry

completely and also helps in the making of better person and

professional with the right attitude for the future prospects.

6

OBJECTIVE OF TRAINING

This training is object-oriented work, which can be summarized as

follows:

• To encourage and promote self-learning.

• To exercise innovation and creativity in work procedure.

• To observe and compare the theory taught in college and the

practical working in the hotel.

• To implement optimum performance.

• To improve inter-personal skills.

• To understand the operations of a hotel.

7

PUNE INFORMATION

Pune or Punyanagari as it is called has had a glorious past of nearly

600 years both illustrious and romantic.

Long time ago who would have known that a Deccan plateau 2500 mts

above the sea level surrounded by hills .valleys and historic forts would

emerge as a district named PUNE. A small village inhabited by musicians

and artists in 613 A.D grew into the Deccan Capital to rival Delhi.

In 750A.D The Rashtrakut Dynasty ruled the Punewadi, now called Pune

Poona to the old diehards.

In 1856 the Pune-Mumbai rail track and the Khadakwasla Dam in 1857

was constructed. Later many colleges were established gradually, the

Deccan college, the college of Engineering and the Ferguson college. In

1857, the offices of the Department ol Meteorology was shifted from Simla

to Pune.The first Textile Mill was built in 1893 by Rajc Bahadur Motilal

Pittie.

Pune was home to some of the fiery personalities who wrote the eventful

pages of India's freedom struggle. Mahatma Gandhi rightly said that "Pune

is a bee-hive of dedicated workers for a noble cause."

At present Pune is the 7th ranking industrial metro of India. In fact Kothrud

has achieved a place in the Guinness book of world records for having the

fastest urban growth rate.

8

SIGHTSEEING IN PUNE

As Bombay is the Capital of Maharashtra Pune is known as the

Heartbeat of Maharashtra. Old Time Punekars refer to Pune as the

Pensioner’s Paradise or Oxford of the East or The cultural Capital of

Maharashtra. Whereas the new generation of professionals and the

ever growing student population from all over the country and abroad

refer to Pune as the Cyber City or Shopper’s Paradise. In just 10

years the sleepy town of old bungalows and flower flowing gardens,

graciously decaying wadas and stone houses has metamorphosed

into a bustling business centre with malls , multiplexes, pubs and a

restaurant on every corner..

Yet peeking through between the spanking new glass and concrete is

still the erstwhile capital of the Peshwas, and of the Bombay

Presidency. In the heart of Pune the Narrow streets with the elevated

(platforms) typical of the Peths can still be changed upon. The city

grew as a series of Peths, or what we may today call wards. Many

Peths were caste-based, some profession – based. An official was

given permission to develop a Peth starting with a road and some

houses and shops, then a bazaar and other amenities were added,

mostly in the 18th and 19th centuries.

The three cantonments – Pune, Khadki and Dehu – are still enclaves

of wide roads, bungalows right out of the Raj and pools of greenery.

The famous city bakeries do brisk business without help from the

smart business graduates and are still family concerns.

9

Things to see and Do

At this point Pune seams to be two cities rolled into one; it still

has the character of its colorful past, combined with a new

cosmopolitism. The Puneri Pagadi has given way to the American

style baseball cap worn front side back. But, some things never

change and indeed the afternoon siesta is still sacroscant. So,

whether you are heading for a shop or a private home, it maybe off

limits between 2 and 4 pm. These are a few places which Pune has to

offer.

Peshwa Vestige

There is nothing mush to see in Shaniwar wada, the once

magnificent 18th century palace of the Peshwas, burnt down in a fire

in 1827, yet an enduring symbol of the city’s past. Pune was once

dotted with such peaceful wads built by the Government officials of

successive Peshwa rulers. Today most have sadly been broken down

or converted into government offices. Rather more interesting, for its

mixture of European architectural styles, is Shinde’s Chattri at

Wanawadi – built by the great maratha nobleman Mahadji Scindia.

Next up is the imposing Aga Khan Palace on Nagar road at the

other end of Pune, which houses the Gandhi National Memorial. It

was here that Mahatma Gandhi and other leaders of the Quit India

Moment were interned and in this very picturesque setting also lies

the Samadhi of Kasturba Gandhi. You can browse thru Letters,

Pictures and other memorabilia that tell the story of the Father of the

Nation.

Mornings and afternoons are the best times to visit as it closes early

Timings: 9am to 5:45 pm

10

Entry Fee Rs. 5 per Adult

Rs. 2 per Child

Osho’s Corner

Backtrack a little to Osho Commune in Koregaon Park. Not quite the

beehive of activity it was when its presiding deity was still alive, its

still a good example of a well planned community living and a

beautifully landscaped Nalla Park

You can take either the 10:30 or 2:30 pm 1hr tour of the commune.

Short and long term courses in a variety of spiritual exercises are

available to the casual visitor. Even if you don’t want to see the

ashram a stroll down the grid of lanes that makes up the enclave of

Koregaon Park, is a good way to get a glimpse of the ‘Poonah’ of

English Colonels and their Parsi successors.

Entry Fee Rs. 70

Adventures

For some airborne adventure there’s paragliding and powered

paragliding at Hadapsar where Flying Safari (Affiliated to the United

India Paragliding Association) conducts learner’s and advanced

courses throughout the year except during the rains.

Rates

o 20-30 min Joyride Rs. 1000/-

o 6-Day Basic Course Rs. 7500/-

o 5-Day Intermediate Course Rs. 7000/-

o One day aviation Workshop Rs. 1500/-

7:30 – 11:00

4:00 to sunset

11

Shopping

The best traditional Puneri outfits can be found in the shopping areas

of Pune. Laxmi Road is still the approved venue for those in search of

the traditional Nauvari (Nine Yard) cotton sari and its swankier

cousins, the Narayanpeth and Paithani. The other shops for shopping

are Kala Niketan on Jangli Maharaj Road and Poona Sari Centre in

Wonderland on MG Road for Sarees. At Savitri , right next to Nehru

Memorial Hall on Moledina Road you can find some interesting things.

The little shop was set up by an enterprising Zila Parishad officer to

market ethnic wares from the surrounding districts.

Places to see in and around Pune

The Queen of the Deccan sits in a comfortable bowl surrounded by

rivers, lakes dams and towering ghats. This wonderfully variegated

topography means everyone has a lot of picnicking and day-tour

options, all a short drive away.

Leisure by the lakes

Khadakwasla (12km SW)

The National Defense Academy’s picturesque Peacock Bay on the

backwaters of the Khadakwasla Dam is an ideal picnic spot. Its

about an hours drive from Pune on NDA road in Khudje Village. Take a

walk along the waterside and soak in the splendor of the still waters

and the Blue Mountains.

Mulshi Lake (45km W)

Drive thru NDA Chowk past the picturesque village, past Ambrosia

Resorts and over the Pirangut Ghats to head for the backwaters of

12

the Mulshi Lake in the heart of the Sahayadri Hills. Walk up to the

waterside and hang out there. Play beach ball and when hungry head

for the dhabas which have sprouted up along the way.

Also at Mulshi is the Kerela Ayurvedic Rejuvenation and Research

Establishment (KARE). The location of the centre is half the Therapy.

Panshet (35km SW)

Tucked between Panset Dam and Varasgaon Dam in the Sahyadris,

Panshet is the perfect getaway if you believe that less is more.

Panshet Dam, built in the late 1950s, gained some notoriety in 1961

by collapsing and flooding Pune in the bargain. It is a great spot to

visit post monsoon and in the winter to enjoy water sports on the lake

between the two dams.

Maval Srushti (40Km W)

Drive Towards Paud and take a right turn at the bus stop after which

you drive on before you hit this outdoor resort run by the Joshi Family,

in the Maval region of the Deccan Plateau. There are waterfalls here

during the Monsoon, lush greenery with over 500 species of trees and

eve a rare coffee plantation. Birdwatchers can spot some rare

colourful birds like scarlet minivet and blue rock thrust. You might

also get to see some wild animals

Entry fee Rs. 150 per head for day trip

Places of Devotion

Dehu (21Km NW of Pune)

Tukaram, the 17th century Marathi saint whose abhangas (devotional

songs) for Lord Vithoba are sung even today, was born in Dehu on the

banks of the Indrayani River and is consecrated at the Shri Tukaram

Maharaj Temple.

13

Another pilgrimage centre is 22 km away at Alandi, where the

Samadhi of poet Saint Dyaneshwar lies.

Jejuri (48Km SE)

Jejuri’s biggest draw is its hilltop Khandoba Temple.

Vadhu-Tulapur (18Km N)

The spirit of Sambhaji the son of Shivaji still hangs over Vadhu and

Tulapur. For it was at the Shiva Temple, on the banks of the three

rivers Bhima, Bhama and Indrayani, that Sambhaji was murdered by

Aurangzeb.

Morachi Chincholi(60Km NE)

Morachi Chincholi is a small village that does not figure in most maps,

but has left its mark in the hearts of conservationists. Take a left turn

at Shikrapur on the Pune Ahmednagar highway to reach Morachi

Chincholi. The commitment of its people has ensured that the

national bird tops their pecking order here, and the ratio of persons to

fowl is 1:1. So when you reach there please don’t Honk or step on the

accelerator, and do note that peahens have the right of way.

Sinhagad Fort (25Km SW)

Sinhagad is a great location simply for its natural beauty. Scene of

historic Maratha battles, history continued its tryst with Sinhagad

during World War II, when Japanese and German POW’s were housed

here.

Torna (50Km SW) and Rajgad(54 Km SW)

Torna, a favourite of trekkers was also captured by Shivaji. And it is

here at Torna that he is said to have found a pot of gold coins, which

14

he later used for building Rajgad fort, about 4 Km down the road from

Torna.

Ashtavinayak Trail

The first stop on the pilgrimage to the ashtavinayak - the eight

swyambu(self created) Ganpati shrines in Maharashtra should ideally

be Shri Mayureshwar and Morgaon, 64 Km SE of Pune. Closely

associated with Morgaon is the Chintamani Ganpati at Theur (21Km

E)

At Ranjangaon Ganpati, 50Km NE on the Nagar Road the deity is

known as Mahaganapati because of the size of the statue. It has 10

Trunks and 20 Arms.

The Aga Khan's Palace

This Palace boasts of Italianate arches, a gracious building having

salons and suites and spacious lawns . The place has a historical

landmark. During the 1942 Quit India

Movement the Britishers interned Mahatma Gandhi and his wife

Kasturba Gandhi here.

Later a memorial was erected here in the memory of Kasturba Gandhi

who died in this palace.

Appu Ghar

Indira Gandhi Udyan situated at Pradhikaran, Nigdi on Pune-Bombay

highway. It is a play park and a mini Disney Land full of wheels,

merry-go-round and swings. Both adults and the children enjoy the

rides and the fun alike. Reaching there is no problem as there are

direct bus service from the Pune station.

Bund Garden

This garden is also known as the Mahatma Gandhi Udhayan. It was

15

built by Sir Jamshedji Jeejeebhoy, on the right bank of the Mula-Mutha

to provide the poor with water during summer. Main attraction here is

the evening boat rides, horse rides etc. The garden is famous for

Bhel-Puri and Pani-Puri. It is situated on the Airport road and very

close to the Camp area.

Film and Television Institute of India

The FTII is situated on a sprawling campus midst much greenery on

the Law College Road. It is a premier institute that imparts training in

all branches of the film industry and is known for having produced

some of the finest professionals in the Audio- Visual media, most of

whom have won accolades abroad. So if you have star in your eyes,

FTII is a must.

Raja Dinkar Kelkar Museum

The museum is housed in a Rajasthani styled building situated close

to the hustle and bustle of busy Bajirao Road of Pune. It holds a one

man collection of the most fascinatinc Indian articrafts that you would

have ever seen. "Mastani Mahal' which was brought and erected as it

was from it's original form is a masterpiece amongst it's other

exhibits. It has 36 sections which include carved palace and temple

doors, 2,000 year old pottery, traditional Indian lamps and 17th

century paintings.

National Defence Academy

This is a Defence Academy that imparts basic training to officers,

cadets of all the three branches of the Defence Services for

Commission in the Army, Navy and Air-Force. It is situated at

Khadakvasla 17 kms From Pune.

16

Osho Commune

Pune has become a international tourist spot because of the Osho

Commune International. Spread over 31 acres of flush green

surroundings, is the meditation resort to people from over 60-70

different countries. The Osho Commune offers over 100 different

meditation techniques to all the participants. It has become a must-

visit to all the tourists over the world who are on a spiritual journey.

Parvati Hill and Temples

Standing atop this hillock you get a vertical glimpse of Pune. A steep

flight of 108 narrow steps lead to the hill top temple built by Balaji

Baji Rao. 'Nagarkjana' drum house is the imposing temple of Parvati

and Devdeveshwar. This was once the private shrine of the Peshwas.

It is also the final resting place of Nana Saheb Peshwa. The Parvati

museum houses portraits of Peshwas, old manuscripts, coins etc.

Pashan Lake

This lake is situated 12 Kms off the road to N.D.A. It is an

Orinthologists delight, as it is the favourite haunt of a number of

migratory and residential birds. For birdwatching head towards this

little lake.

Pataleshwar Caves

This 8th century rock cut temple is hidden in the heart of the city in

the midst of modern high rise structures and developments, at

Shivajinagar. Reminiscent of Ellora, the temple has been carved out

of a single boulder of awe inspiring size which includes massive

pillars, a Shiva shrine and a Nandi bull, the temple is used by

worshippers even today.

17

Shaniwar Wada

This imposing palace was built by the successors of Shivaji, the

Peshwas in 1736. A massive fire destroyed the building in 1827. Most

of the palace interiors also got destroyed and all that remains is the

old fortified wall. But of course the impressive brass studded gates

and lotus pools have also withstood the ravages of time. This Palace

situated in the heart of the city near to Deccan Gymkhana,

Shivajinagar, and Laxmi Road, has become the symbol of the culture of

Pune. It is place to charm you and take you through the memory

pages of history.

Sinhagad Fort

Sinhagad fort stands 25 Kms from Pune, formerly known as Kondhana,

once being the most impregnable fort in western India. It's literal

translation is the "Fortress of the Lion". The fort has changed hands

many times from Mohammed Tughlak in 1340 A.D., to the British in

1918 A.D. Legends says, 300 years ago Shivaji's Gen. Tanaji Malusare

scaled this sheer precipice with ropes and giant lizards. He was killed in

the battle and a memorial exists. It is an ideal place for a day long

picnic and site seeing. The main attraction is climbing the fort on foot.

University Of Pune

The site of Pune University, stately mansions at Ganeshkhind built in

Italian-Gothic style, was the official residence of the Governor of

Mumbai during the monsoon season. The 300 mt high tower beckons to

all these who come here in the pursuit of higher education. It is one of

the oldest universities of India.

18

OBJECTIVE AND LIMITATIONS:

Objectives:

1. To know the work system of the hotel this is the main purpose of

training.

2. To improve the skill and knowledge for working in the service

industry.

3. To check work skill and knowledge training helps a lot and wherever

lacking there improvement can be done.

4. Trying to work with more efficiency and improvement in time

management.

5. To improve our grooming standards and communication skills as

well.

6. Training helps in an improvement of job knowledge and gives

complete work experience.

LIMITATION

1. No survey of hotel

2. Training in three departments.

3. Stipend was not given

4. Inter department communication in local language

19

A TRAINING

REPORT ON

Promoted by San-Mahu Motels Pvt.

Ltd.

Compiled

20

by:

Mahua Narayan

Pandharpur

21

AMBROSIA RESORT

Ambrosia Resorts, commonly referred to as a paradise did not

happen in a jiffy. It is grown due to tender care from persons who love

nature passionately. It is fairy-tale of how a piece of land in

wilderness turned into a dreamland. The piece of land on which

Ambrosia Resorts is placed was acquired in 1989, barren and covered

with wild grass and gravel, thorny bushes and the crazy parthenium.

It is a fantasy that has grown out of rough country side within a span

of 10 years. The transformation occurred little by little and has

discounted a lot of patience and perseverance for a long period of 10 22

years. It is good model of a passion, a hobby tuned into commercial

venture.

It really started as a hobby. To be away from the hustle and

bustle of the city life the Narayan family decided to develop the place

as a getaway place. The place was tended and cared with immense

personal attention and that it grew into what it is now. Hundred of

Alphonso mango saplings, coconut saplings were planted immediately

after the piece of land was acquired.

Initially the place offered itself inviting membership to families

and to attract potential members a restaurant entitled “Ambrosia”

was opened in 1991.

In the year 1991 the owners of the place Mrs. & Mr. Narayan,

started developing the place to convert it into a more enjoyable

place.

It started with planting about 100 Mango trees and a 100 more

coconut trees. The original concept was to make it a Farm house for

the Family to stay and spend their weekends away from the city rush

and pollution

23

24

LOCATION OF THE HOTEL

LAYOUT OF THE HOTEL

25

THE VISION

Our vision to re-launch the brand is to transform Ambrosia Resort

from a simple restaurant into a highly desirable lifestyle brand that

offers a stimulating experience for the creative guest. Portfolio,

26

pipeline management, operations, service and experienced delivery

and marketing are the three key pillars that will drive this

transformation.

THE MISSION

We will provide to our guests not only a great stay but also an active

discovery that they themselves control. Their stay with us will inspire

them to be creative by giving them a new perspective. More than

delivering a beautiful design an accommodating room and a

comfortable bed, we will create feelings of personal growth,

enrichment and a deep sense of community and affiliation.

THE CORE VALUES

Chic is our Style: subtle, refined, sophisticated, forward-looking,

original. Cultured is our Content: our passion points are art,

architecture, fashion, cuisine. Discovery is the Benefit: A new

perspective, a new way of seeing things.

ORGANISATION CHART

27

Photos of Senior Staff

28

DirectorsMr. P.

Narayan &Mrs.

Sathya Narayan

Mr. Rajesh

ShrivastavExecutive chef

(Acting G.M)

Mr. Sudip Mitra

Food Beverage Manager

Mr. Nitin Shinde

H.R. Manager

Mr. Mahadeo Giri

Store In charge

Mr. Amrut Patil

Banquet Incharge

Mr. Rabi Kumar

Sous Chef

. Sambhaji Ghodke

Maintenance incharge

Stewards and

Captains

CDP, Commis, Trainees,

Dish Washers

DINING

Trendy and fashionable yet informal, Ambrosia is our restaurant with

multi-cuisine lunch and dinner as well as a la carte offerings. The

lavish American buffet breakfast spread is very popular.

The upcoming 24 hour café will be a stylish, yet casual place to

unwind. Situated off the lobby in a semi-open air setting, a two-piece

international band provides a festive atmosphere. Tea Lounge is our

29

informal "Meet & Greet" place adjacent to the lobby. Enjoy traditional

English tea with rare sandwiches and pastries. The snacks and pastry

counter and the pianist in the evening add character.

Restaurants & Lounges

Ambrosia Restaurant

Cuisine: Multi Cuisine

Atmosphere: Closed during lunch & Open Air Dining for dinner

Setting: Lunch and dinner

Upcoming Café

Hours: 24 hourse

30

Atmosphere: Lobby, Trendy and informal

Setting: Plasma TV and Live Band

FEATURES & SERVICE

• Bellmen/Porters

• Express Check-Out

• 24-Hour Room Service

• Medical Services Available

• 24-Hour Concierge Service

• Express Check-In

• Multilingual Staff

• Currency Exchange

• Massage Treatments

• Parking Facilities

31

• Florist

• Car Rental Desk

• Valet Parking Facilities

• Business Center/Services

• Outdoor Pool

• Handicap Accessible Facilities

• Paddle Pool for Children

• 24-Hour Front Desk

Some of the services and facilities above may not be available on

a 24-hour basis or without advance request. Fees on certain

facilities/services may apply.

32

Food & Beverage Sections

Name Type Hours Davs

Ambrosia Restaurant

Multi Cuisine at LOBBY LEVEL

11:30 – 23:00 Daily

Lounge Tea/Coffee, light Snacks at LobbyLevel

24 hours Daily

Upcoming Café Multi Cuisine 24 Hourse Daily

33

34

35

DETAILS OF F & B OUTLETS

1. Ambrosia

Restaurant

2. Lounge

3. Upcoming Cafe

36

Ambrosia Restaurant

It is a Multi cuisine round the clock Restaurant which operates

11:30 – 23:00 daily.

It is situated near the poolside and is well spaced comfortably

accommodating up to 300 68

TIMINGS

Breakfast : 07:00 a.m. to 10:30 a.m.

Sunday : 07:00 a.m. to 11:00 a.m.

Lunch : 12:00 p.m. to 03:00 p.m.

Sunday : 12:00 p.m. to 03:30 p.m.

Evening Snacks : 03:00 p.m. to 07:00 p.m.

Dinner : 07:30p.m to 11:30p.m

37

Restaurant Hierarchy

38

Mr. Sudip Mitra

(Restaurant

Manager)

Mr. Nitin Patil

(Sr. Captain)

Mr. Amrut Patil

(Banquet

Manager)

Captains, Stewards and Trainees

Stewards and Trainees

BUFFET BREAKFAST

The buffet consist of:

Selection of Tea/coffee served on the table

7 types of juices

7 fresh fruits

6 cereals and muesli

Selection of fine cheese

Selection of cold cuts(chicken &smoked salmon)

Egg trolley for all sorts of egg prep by the chef

36

39

OBSERVATION

Micros system is used for generating Bills & K.O.T.

Every night 7.00pm to 11.30 pm Dinner is served at the poolside

There is three shift of staff (morning , second , night)

Every shift count the crockery & cutlery and handover is given to the

next shift

Manager or senior captain check the grooming of staff

At the time of guest arrival in restaurant the host welcomes to them

Every month inventory is there of all equipment by stewarding

supervisor.

40

Upcoming LOUNGE

PHOTO

• The Lounge will have an elegant sofa seating with beautiful shell covering

Table lamp at Lobby level

• The huge pillars of outlets will have carvings of 16th Century.

• 50 covers Sofa Seating

• Exotic Tea & Aromatic Coffee is served 24 hours

• Its Display counter has wide range of pastries, cakes, cookies & not

forgetting the variety of chocolates which are prepared by Chef at the In house

Bakery till 01:00 Hours Daily.

41

42

Banquet halls

Ambrosia has 3 Banquet halls Amb 1, Amb 2, Amb 3.The seating capacity of the halls range from 30 people to 500 people. The halls are centrally air conditioned with no columns causing any

obstruction.

43

Banquet Hierarchy

Mr. Amrut Patil (Manager)

Mr. Chanchal Singh (Sr.Captain)

Mr. Dayanand Patil (Senior Steward)

44

Different table set up used in banquet hall:

• U SHAPED TABLE SETUP

• T SHAPED TABLE SETUP

• THEATER SETUP

• ROUND TABLE SETUP

• DANCE FLOOR SETUP

• STAGE SETUP

45

DIFFERENT BUFFET SETUP

• SINGLE POINT BUFFET SETUP

• DOUBLE POINT BUFFET SETUP

• DESSET COUNTER SETUP

• TEA COFFEE SETUP

46

STARTERS SERVED IN A BANQUET

• ALOO MAKAI TIKKI

• FISH FINGER

• ACHARI PANEER TIKKA

• SARSON PANEER TIKKA

• PANEER CHILLY DRY

• CHILLY CHICKEN DRY

• CHICKEN MALAI TIKKA

• CHEESE & PINEAPPLE STICK

47

OBSERVATION:

Name of banquet halls: Amb 1, Amb 2, Amb 3. Poolside.

1. Function details are handover to the staff after joining duty

immediately.

2. Welcome drink serves on arrival of the guest

3. Starter serves hot &many starter are serves on hot Sizzler platter

4. The clearance counter should clean all time

5. According the menu of the party buffet is set

6. Informal service is offered to a guest

7. In case of VIP guest silver service offered to the guest

8. Starter is serve with their proper accompaniment

9. Guest can have their own liqueurs in party

10. Booking of function taken in advance by banquet office staff

11. Dessert counter is separate from main buffet counter

48

Bulk Kitchen

Bakery

Garde Manger

Main Kitchen

Different Sections of Food Production

Ambrosia Restaurant (Indian, Chinese, Continental)

Banquet Kitchen

Pantry

Patisserie

Butchery

49

Bulk kitchen:

• In bulk kitchen all types of sweet dishes prepared , like.( jalebi ,

rabri, shrikhand etc)

• Staff food is also prepared over here.

Main Kitchen:

Main Kitchen restaurant, so in the restaurant kitchen all types of

Cuisines are prepared. Whatever the guest orders, that order is

prepared.)

Pantry:

• All type of fresh juices are prepared.

• All type of sandwiches are made.

• Different types of ice cream etc. are kept over here

50

Banquet kitchen:

In banquet kitchen, all type of food is prepared which is ordered for a

function in banquet.

Butchery:

All type of chicken, fish, mutton, lamb etc cuts are done over here.

Garde manger:

All type of salads are prepared over here. All the amenities are given

from here only. All type of sauces is prepared here.

51

Daily Control Procedure

PHOTO

• Daily food cost control

• Purchase procedure

• Cost control

• Garbage Disposal

• Issue of food

• Supply of raw materials

• Portion control

• Use of standard recipe

KITCHEN DESIGN

PHOTO

• To design an efficient and linear work flow

• Provide the adequate work space

• Create appropriate sections

• Ensure access to ancillary area

• Determine number and size of equipment

• Consider ease of supervision

52

Front OFFICe

Reception!

Reservation Bell

Desk Cashier

Guest relation

Travel desk

Telephone

Business centre

Health Club

53

ROOM TARRIF

54

TYPE OF PAYMENTS

PHOTO

• Credit card

• Travelers’ Cheque

• Bill to company

• Travel Agent Voucher

• Cash

• Debit Card

55

HOUSEKEEPING

PHOTO

56

DETAILS ABOUT ROOMS

The housekeeping department in a hotel is responsible for the

cleanliness, maintenance, and aesthetic upkeep of the hotel.

• No of Rooms : 25

• No of Royal Club Rooms : 90

• Non-Smoking rooms : 25

• No of Handicap Room : 01

57

HOUSE KEEPING DESK

PHOTO

Jobs Carried Out by House keeping desk:

V Handling Keys

Dealing guest

Complaints/requests

Room occupancy Report

Intimation to other department

Lost and found

Releasing and blocking of rooms

Preparing maintenance order ticket

58

FILES MAINTAINED

PHOTO

Room boy daily report file

Group intimation file

Training file

Linen list file

Lost and found register

Log book

Maintenance register

Guest call register

Room data file

VIP in house file

59

ABC’S of housekeeping

A B C D E F

60

PROCESS AUDIT SHEET

61

SERVICING THE ROOM MORNING AND TURNDOWN SERVICE

STANDARDS

PHOTOS

Executive housekeeper or assistant introduces themselves to long stay

and VIP guests within 24 hours arrival to arrange a suitable time to

clean the room Ensure that regular guest preference are Respected.

Service the room twice daily (morning and turndown shifts) Respect Do

Not Disturb signs by not entering , not leaving the trolley near the room

and being silent outside the rooms

If there is a Do Not Disturb sign, slip a "service"' card under the door

and make a note to return later to check whether the card has been

removed

Change used towels twice daily unless there is an environmental policy

involving the guest choice

Respect guest belongings, tidy and fold but do not displace or rearrange

Observe and act upon guest's use of the room (e.g. which side of the

bed he/she is using, extra blanket on bed, air conditioning setting, etc)

Use guest profile to check special requirements Handover requests and

details of guest preferences to colleagues do not discard guest

belongings that have not been put in the wastebasket. If the guest has

left the hotels, follow the lost and found procedures. Report any

valuables not stored in the safe and report any safes left open by the

62

guest

If asked to open a guest bedroom door, politely request to use his/her

key to enter

Ensure that the room equipments is in working order including locks,

water pressure, television, remote controls, lights

If there is a clock in the, ensure that it is at the right time. Inspect in-

room materials and ensure that they are clean, up to date accurate

Offer the guest a choice of pillows

Ensure that laundry lists and bags, stationary, hangers and amenities

are present in the correct number and in good condition

Take one final look to ensure that everything is neat and clean

GOAL(S):

Deliver on our guest's expectation for consistent service by adhering

to the following set of through procedures to be applied when

"turning down" a guest room.

PROCEDURE:

Turndown is provided as part of daily service for Platinum SPG

Guests, VIP rooms, Suites, and Royal Club Rooms. Turndown is

completed as part of daily service between

18:00 and 21:00, and is available to all guests at all times upon the

request. Turndown includes the following at a minimum Associate

63

follows standards guest room entry procedures (knock on door three

times with knuckle - or ring bell, announce department and reason for

visit, wait for response, repeat if necessary, upon guest opening the

door or associate entering the room, again announce department and

reason for visit)

64

RULES ON THE GUEST FLOOR

Respect guest's privacy by avoiding unnecessary noise

(conversation in corridors/public areas, slamming doors,

etc.)

Change used towels or observes Green Program (ECO friendly)

request.

Toilet paper and tissue re-pointed.

Place the bathmat on the floor by the bathtub.

Sink and tub surfaces, along with the bathroom floor are dried.

Guest personal items are arranged neatly directly on sink or

counter or on a washcloth.

All (and only) items present in ashtrays and waste/trash cans

are removed from room.

Replenish guest stationary supplies and amenities.

Ice Buckets to be refreshed if present in room.

Close drapes.

No further action is required on bed if new sheet is in place as it

is already in 3/4 dress. Otherwise, prepare the bed (the side

observed to be used by the guest). Place bathrobe on the bed.

Turn on bedside lamp.

Place complimentary bottled mineral water on the bedside

table. Place television remote control on the bedside table. Turn

TV on and set to SPG information channel.

Place floor mat and bedroom slippers by the bedside.

A "Good Night" with local touch card is placed on the bed..

65

DEADLY SINS OF HOUSEKEEPING

66

CHEMICALS USED IN HOUSEKEEPING

67

WEEKLY CLEANING PROCEDURE

In addition to daily cleaning of room and attendant normally has

some cleaning chores that are of a time consuming nature. Such

items / tasks may include.

Polishing Brassware

Scrubbing of bathroom Tiles

Pest Control

Laundering of Lace Curtains

Scrubbing of Shower Curtains

Cleaning of Window Panes

Scrubbing of Balconies / Terraces.

Vacuuming of Carpets under Heavy Furniture

Changing paper under liners in Guest Closets and drawers.

Cycling potted plants with the Nursery

The floor Supervisor who controls this activity through a register

in a format a? shown below sets out the weekly schedule.

Weekly schedule

68

LAUNDRY DEPARTMENT

Standards in The Laundry Department

• While taking on the Phone. Always greet the guest by saying –

Good Morning Afternoon / Evening.

• Listen to the guest don't interrupt Him / Her

• If you say we shall pick up the laundry in 5 min see that you

do so.

• Knock at the guests’ door twice & announce "Laundry".

• Never enter the room unless the guest calls you in.

• Greet the guest again according to the time.

• Note down if any special instructions are given by the guest.

• Write the room no, on the beg after collecting the laundry

from room.

• While marking if any discrepancy in the no. of items writes it

on the list immediately notify the guest.

• Always see if any special instructions are written by the guest.

• Always put a shirt board & collar Bow to the folded shirts.

• If the garments is folded/torn or any stain you fell cannot be

removed or an) buttons you cannot replace call the guest

immediately.

• Don't try to stuff large pressed on the same type of hangers.

• Place a stain card whenever required.

• All the hangers clothes should be placed on the same type of

hangers.

• After washing & before pressing check the garments for any

stains if possible re wash it.

69

• Any button missing if possible replace it with new ones.

• Pleased ensure that whoever goes for the delivery of the guest

cloths take < signature of the concerned guest on the pink

copy of the laundry list.

• The pressing tag should be put for shirt on the top button &

for trouser on the front.

• If the guest asks for the delivery at a certain time please

ensure that it is delivered accordingly without fall.

70

OBSERVATION

1.Housekeeping staff have briefing on 7.30am & ass

housekeeping manager take briefing

2.Supervisor gives room details to staff according to that stafi prepare

room for resealing

3.Total 177 room are there

4.The staff take all required linen form the laundry

5.The supervisor send 2 or 3 staff on each floor

6.They set all linen & amenities on trolley

7.On 5th floor 15 suite room are there

8. In the room they have plasma TV with DVD player

9.The housekeeper done bed making within 4 to 5 min

10. There is carpet on the floor & also in room

11. The shampooing of carpet is done by shampooing machine for

which they use carpet shampoo

12. All solid linen are throw in linen suite

13. After room done the floor supervisor check the room

71

OVERALL OBSERVATIONS FOR ALL THE DEPARTMENTS

FOOD & BEVERAGE PRODUCTION DEPARTMENT

• Maintaining higher standards of hygiene.

• Methods adopted to prevent wastage of food.

• Storage of left over food items.

• Different methods of portion control.

• Maintenance / Servicing of Kitchen equipments.

• Different sections for different food preparations.

• How to use different equipment / machineries.

• How to deal with the guests on live counters.

• Temperature control of various walk - ins.

• Storage of raw food material.

F & B Service Department

• Introduction of different cuisines & their cultures.

• Menu Knowledge.

• Service Standards.

• Different styles of service, buffets, etc.

• Operation of the outlet.

• Coronation with the different kitchens.

• Different themes & festivals menus.

• Different types of cutleries crockery's used.

72

HOUSING KEEPING DEPARTMENT

• Amenities kept in the guest rooms (molten brown)

• Operation of the department.

• Different fabricate department, which takes care of the linen

and uniforms of the hotel.

• There is a special menu of pillows for the guest offering 8

types of pillows.

• Different types of equipments used in the department.

• 4 set of par stock are kept in the hotel.

• On EVA floor only lady house keepers are allowed.

FRONT OFFICE DEPARTMENT

• Activities in the department.

• Operation if the department.

• Work environment

• Communication skills of the staff with the guest.

• How to use the CLS system (reservation System).

• How to take check in and check out.

• Telephone manners.

73

TIPS

Always SMILE! Make EYE CONTACT!

Acknowledge Guest!

Use Guest Name in your Conversation!!

Make a habit of wishing your seniors by using their

names. (Ex: "Good Morning Mr. Narang")

74

SUGGESTIONS

Hygienic condition in the kitchen needs to be improved.

More staff should be placed in the hotel to decrease the work

load and improve the service.

Food wastage should be minimized by ordering proper amount

of raw materials.

Cleanliness in the back areas should be improved.

Salaries for the staff should be increased according to their

work.

Food in the staff cafeteria should be improved.

Working hours should not increase 9 hours.

75

CONCLUSION

The hotel management and Catering is an art and the science that

Customers experience a certain level of service and constantly

demand similar if not greater service. The experience/training in

internationally renowned hotel is a means to update and upgrade the

knowledge and the skills of service in the hotel industry.

THANK YOU

76

77