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					  W.G.S.H.A




TRAINING REPORT
Industrial Training External




                               THE PARK, BANGALORE
THE PARK, BANGALORE




WGSHA |INDUSTRIAL TRAINING EXTERNAL REPORT   1
THE PARK, BANGALORE




NAME                           : ROHITH W A PINTO

COURSE                         : 20TH COURSE

ORGANIZATION                   : THE PARK

CITY                           : BANGALORE


NATURE OF BUSINESS             : BUSINESS HOTEL


LEVEL OF FUNCTIONING           : TRAINEE


DURATION                        : 6 MONTHS


WORKING DAYS/WEEK               : 6 DAYS


PUBLIC/FESTIVAL HOLIDAYS                    : NONE


APPROX. STRENGTH OF TRAINEES                : 20


APPROX. STRENGTH OF WORKFORCE               : 210

                      WGSHA | INDUSTRIAL TRAINING EXTERNAL REPORT   2
                   THE PARK, BANGALORE




TRAINING SCHEDULE :



DEPARTMENT                  FROM                                TO
PURCHASES                    9/12/07                            22/12/07

AQUA                         23/12/07                           5/01/09

BANQUETS                     6/01/08                            19/01/08

HUMAN RESOURCES              20/01/08                           26/01/08

ROOM SERVICE                 27/01/08                           9/02/08

I-TALIA                      10/02/08                           23/02/08

FRONT OFFICE                 24/02/08                           22/03/08

HOUSE KEEPING                23/03/08                           19/04/08

RESIDENCE LOUNGE             20/04/08                           3/05/08

MAIN KITCHEN                 4/05/08                            10/05/08

MONSOON KITCHEN              11/05/08                           01/06/08

BAKERY                       02/06/08                           25/06/08




                   WGSHA |INDUSTRIAL TRAINING EXTERNAL REPORT    3
THE PARK, BANGALORE




          ACKNOWLEDGEMENT
               First and foremost, I would like to thank the
Chief Administrator of W.G.S.H.A, (Retd.) Major General
B.N.Kaul for his inspiring words of wisdom which made a
world of difference to me during my period of training.
Vice Principal Mr. Kulmohan Singh and Chef K Thiru who
advised me as to how to go about things and for their
constant support. Ms. Chetna who helped materialize my
wish to train at The Park, Bangalore. All the staff of
W.G.S.H.A who have been by my side and helped me when
in need.
      I would also like to thank Ms. Aishwariya and Mr.
Ganesh, training dept. TPBL. For being so considerate and
understanding and for all the help extended to me during
my period of training without whom it would really be
challenging ordeal.
     I would like to thank my colleagues at TPBL who made
this ITE interesting and truly memorable.
      Last but certainly not the least, I’d like to thank my
parents and siblings who provided me with all the possible
support I needed and for having an enduring faith in me.




                      WGSHA | INDUSTRIAL TRAINING EXTERNAL REPORT   4
                          THE PARK, BANGALORE




Introduction :
                    A unit of the Apeejay Surrendra group, The Park
group of hotels was the first of its kind in India to provide its
clientele with a new concept of boutique hotels. The first of its
openings was The Park in Kolkata in 1967 which was initially faced
with a little reluctancy but soon won the hearts of its guests with
its plush interiors ,contrasting colours, abstract art and
architecture but what really gave the group its much required push
was the experience they could provide their customers with,
something which till then was perceived by most other formal 5
star hotel chains in India as an absolute no-no.
              This radical concept was soon to be the next ‘in-thing’
as the The Park opened up in Visakhapatnam, New Delhi,
Bangalore, Chennai and now the latest one in Navi Mumbai. The
group has further expansion plans and aims to be one of the top
players in the hospitality business by 2020.
            During my period of training at TPBL I observed that
most guests who visited the property knew the staff of the hotel by
name including the kitchen personnel much to my astonishment
as never had I experienced such a staff –customer relationship
before. It was in fact their USP. A close level of customer
association meant a higher degree of customer satisfaction and
higher frequency of revisits to the property.
             The Park, Bangalore is a business hotel, and has
clientele from all corners of the globe. Most stay for only a day or
two with a stay of 4-5 days being on the higher side, however the
staff at the hotel do whatever possible in that short period of time
to ensure that their guests have a comfortable, pleasurable and
memorable stay.
                      The Park. Stay Inspired.

                         WGSHA |INDUSTRIAL TRAINING EXTERNAL REPORT   5
THE PARK, BANGALORE




PROPERTY INFORMATION :


ESTABLISHED           :            1999

TYPE OF HOTEL         :            5 Star Business Boutique Hotels


GROUP:                :            Apeejay Surrendra Group




ADDRESS:              :         14 / 7 MG Road


                                Bangalore – 560 001


TELEPHONE             :            080 559 4666


FAX                   :         080 559 4667


E-MAIL                :         resv.blr@theparkhotels.com


WEB                   :         www.theparkhotels.com


TRANSPORT             :         Airport – 40 km, (90-120 minutes by car)


                                Railway station - 18 km, (25 minutes by


                                car)


ACCOMODATION              :    109 Guest rooms


RESTAURANTS               :    4

BARS                      :    1
                              WGSHA | INDUSTRIAL TRAINING EXTERNAL REPORT   6
                        THE PARK, BANGALORE




      LAYOUT OF THE HOTEL :




1.    OAK ROOM – 1        11. ITALIA                    21. AQUA - STAGE
2.    OAK ROOM – 2        12. ROOM SERVICE              22. AQUA
3.    FRONT OFFICE        13. ITALIA KITCHEN            23. SWIMMING
4.    MONSOON             14. KITCHEN STEWARDING            POOL
5.    GIFT SHOP           15. MAIN KITCHEN
6.    LOO – MENS           16. I - BAR
7.    MONSOON KITCHEN      17. GAS BANK/ STORAGE
8.    DISPENSE BAR        18. AQUA KITCHEN
9.    BLUE BOX            19. LOO - COMMON
10.   LOO – WOMENS        20. AQUA - BAR




                        WGSHA |INDUSTRIAL TRAINING EXTERNAL REPORT   7
THE PARK, BANGALORE




The Park , Bangalore :


                    Situated in the heart of the city, just of M.G.
Road in Bangalore is The Park, its location is ideal to both business
and recreational travelers. The city’s largest shopping district is just
a five minute walk away, the Vidhana Soudha is ten minutes by car.
Most of the tourist attractions in Bangalore are easily accessible
due to the hotels centralized location. The rooms are cozy and and
luxurious. Black leather, American oak wood flooring and vibrant
colours grace each room. The design of The Park is very
contemporary and at times Avant Garde, which adds to the
character of the property.

                   The staff are well trained and courteous. The
service is quick and efficient at the hotel. There are four
restaurants which cater to the needs of guests. I-TALIA an Italian
restaurant is frequented by food enthusiasts looking for an
authentic Italian meal. It has featured in several international and
national magazines and has won the Times Food Guide award
consecutively in the last few years, its is said to be the finest Italian
restaurant in the country. Aqua, a pool side restaurant serves up
delicious Mediterranean specialties and other European cuisine.
Guests can dine beside the pool, at the deck or in one of the many
gazebos that run parallel to the pool. The ambience of the
restaurant is an element that requires special mention, and is a hit
with couples through out the week.



                          WGSHA | INDUSTRIAL TRAINING EXTERNAL REPORT   8
                          THE PARK, BANGALORE




               Monsoon is the 24/7 coffee shop, its serves up a
variety of dishes from different cuisines. Come evening and a
romantic setting is created where guests can enjoy a candle lit
dinner. The restaurant is the lightest on the pocket at The Park and
hence a favourite among youngsters, it also serves up a delectable
moon-light buffet on Saturday evenings at a very affordable rate.

     The Residence Lounge is a secluded roof-top restaurant for
guest residing on the Residence floor. It is closed to the general
public and other guests not residing at the residence. Guests here
can enjoy personalized service by a butler and free food and drinks
from a pre-fix menu between 7pm to 10pm.

         I-BAR 2.01 is the all new I-BAR which opened up just
before new year’s eve ’08. The set and setting is imperial and
seductive with a menu which is sure to appease even the most
discerning of food critics. The rates here are a bit on the steeper
side but be assured that you’ll be rubbing shoulders with CEO’ and
India’s top models on a Saturday evening. The couches are simply
comfortable with a red satin finish with black leather and white
satin featuring on the rest of the furniture. Beautiful lanterns hang
from the ceiling in irregular lengths creating spots below with
different intensities of lighting. All in all an ecstatic experience.




                         WGSHA |INDUSTRIAL TRAINING EXTERNAL REPORT   9
THE PARK, BANGALORE




Features at The Park :


  36 Deluxe rooms, 34 Deluxe rooms with Balcony, 6 Deluxe terrace
    rooms, 8 Luxury rooms, 20 Residence rooms, 4 Terrace suites and 1
    Premier suite. In all 109 rooms.

  Sit-outs in each balcony with deck chairs in each suite.

  The residence floor with private lounge.

  Temperature control lap-pool with outdoor lounging in colorful
    Gazebos.

  24 hours room service.

  Library with a selection of books and magazines.

  Audio and video entertainment.

  Indoor games.

  Wi-Fi high-speed internet connectivity.

  Black and white photographs in the room, capturing the various
    moods of Bangalore in shades of grey.

  24 hour travel desk service.

                           WGSHA | INDUSTRIAL TRAINING EXTERNAL REPORT   10
                            THE PARK, BANGALORE




 Centrally air conditioned

 Multi-lingual staff at your service 24 hours a day

 Special tours in and around Bangalore arranged by the ‘Silk Box’
    managers on request.

 Doctor on call.

 Baby sitting.

 Valet service.

 Indoor car parking.

 Laundry service.

 Banquets and meeting space.

 DVD/ FAX machine / Laptop on request.

 Secretarial service on request.

 24 hour one touch service for all your needs

 Currency exchange.

   Safe deposit lockers.

                            WGSHA |INDUSTRIAL TRAINING EXTERNAL REPORT   11
THE PARK, BANGALORE




 Themes Of The Floors At The Park :



            The Park is a boutique hotel and each floor has a theme
 according to which the colour and materials used in both the
 public areas and rooms differ widely.

 The first floor depicts a cool expanse of water signified by the base
 colour of ‘aqua’ with a burst of the sun signified by dashes of
 ‘orange’. The next floor suggests a mountain landscape with the
 use of ‘iris’ with ‘pale lime’ trees providing the relief. The ‘bright
 Lime’ of the jungle on the third floor greets you, offset with regal
 ‘emperor red’ flowers. The fourth floor – The Residence – reflects
 elegance with ‘saffron’ denoting the desert and the oasis is
 reflected in splashes of ‘ultramarine blue’.




                         WGSHA | INDUSTRIAL TRAINING EXTERNAL REPORT   12
                       THE PARK, BANGALORE




TARIFF RATES AT THE PARK, BANGALORE.




Deluxe Room                      15000          350         265

Deluxe Balcony Room              16000          375         285

Deluxe Terrace Room              18000          385         292

Luxury Room                      20000          400         305

The Residence                    22000          450         340

Terrace Suite                    24000          500         380

Premier Suite                    28000          600         455

Luxury Tax 12% extra

*The above rates are inclusive of a break buffet meal.




                       WGSHA |INDUSTRIAL TRAINING EXTERNAL REPORT   13
THE PARK, BANGALORE




     HEADS OF DEPARTMENTS AT THE PARK BANGALORE


  Mr. Subrata Majumdar                  General Manager

  Mr. Acharya Sham Prasad               Finance Manager

  Mr. Babu                              Human Resources Manager

  Mr. Sudhanshu Singh                   Front Office Manager

  Ms Vineeta Chaudhary                  Executive House Keeping

  Chef Mandaar Sukhtantar              Executive Chef

  Mr.Manish Kumar                       Food and Beverage Manager

  Mrs. Preethi Kumar                   Guest Relation Executive

  Mr. Anthony Monteiro                 Purchase Manager

  Mr. Shankar                          Chief Security Officer

  Mr. Ram Murthy                       Sales & Marketing Head

  Mr. Peter M                          IT & Systems Manager

  Ms Aishwarya                         Training Manager

  Mr. C. Solai                         Chief Engineer

  Mrs. Kamaljeet Kaur                  Welfare Committee President

                          WGSHA | INDUSTRIAL TRAINING EXTERNAL REPORT   14
               THE PARK, BANGALORE




Operational Aspects Of The Food & Beverage
         Production Department




              WGSHA |INDUSTRIAL TRAINING EXTERNAL REPORT   15
THE PARK, BANGALORE




                      Food production planning is the first and most
important step towards providing a satiable dining experience that
meets the expectations of guests. It is necessary to produce food
and beverage products that confirm to quality standards set down
at the property, excellent service, an inviting ambience and clean
surroundings doesn’t necessarily mean good sales. The primary
task of planning is to determine the type and quality of menu items
to be prepared. Large food service operations at The Park take
information generated from sales history records and expand them
into master food production planning worksheets. The kitchens at
The Park are a combination of quality food production along with
good costing, portion controlling and effective food handling
procedures . At The Park the kitchen is divided into the following
departments to ease the work and improve the efficiency. The
different departments of the Kitchen at the park include the
following:

     1) MAIN KITCHEN.

     2) AQUA KITCHEN.

     3) MONSOON KITCHEN.

     4) I-TALIA KITCHEN.

     5) BAKERY & CONFECTIONARY.


                        WGSHA | INDUSTRIAL TRAINING EXTERNAL REPORT   16
               THE PARK, BANGALORE




      HIERARCHY OF THE PARK KITCHEN



                   Executive
                     Chef



                   Sous Chef




    I-TALIA        Chef-de-               MONSOON
                    Partie



                     MAIN
                   KITCHEN



GARDE MANGER      Demi chef-              BUTCHERY
                   de-Partie



                    Bakery



                  Commies –
                     II



                   Commie –
                      I



                   Utility
                   Workers




               WGSHA |INDUSTRIAL TRAINING EXTERNAL REPORT   17
THE PARK, BANGALORE




SYSTEMS IN THE KITCHEN :


  The food in the kitchen is only given against the receipt i.e.
  the (KOT) kitchen order ticket.

  A kitchen order ticket copy has to be received before hand
  serving of a portion or per matter even preparation of food
  begins. The F&B service prepares the KOT in triplicate
  copy, one is given to the kitchen, one to the cashier and one
  is kept with him.

  In the kitchen upon reading the KOT the barker or the chefs
  take the order and the food is prepared accordingly.

  There 3 racks of KOT to be placed, when the KOT is
  received it is placed on the lowest rack, when the order is
  being placed to the chef-de-partie, it comes to the middle
  rack and finally at the pick up time it is placed on the top
  rack.

  After the food has been dispatched the KOT is put away
  separately which is checked by the F&B controls and tallied
  with the cashier’s copy of the KOT. This helps in keeping
  an account of the food sold and controlling pilferage.




                       WGSHA | INDUSTRIAL TRAINING EXTERNAL REPORT   18
                        THE PARK, BANGALORE




KITCHEN STORES :


 The kitchen has both perishable and non-perishable items.
 The stores are picked up on a daily basis with accordance to
 the raw material on that particular day.

 The store requisition book is filled at the end of the 1 st shift
 for the requisition of the next day.

 Every kitchen have their walk-in coolers. The main kitchen
 has two, one walk-in maintained for raw materials like fresh
 fruit, vegetables, and the other is for cooked food and milk
 products.

 The indenting for the purchase of raw materials from
 outside, is done with a help of requisitions there fore the
 requisitions have to be given one day in advance.
 Vegetables are ordered from one seller who supplies, fresh
 and frozen vegetables to the hotel along with dry fruits,
 pulses etc.

INTERDEPARTMENTAL TRANSFER

          Whenever the food transaction occurs between two
 departments in the kitchen, the store is always informed.
 This generally takes place when the butchery items are
 supplied to other kitchen like the room service, continental
 kitchen, staff cafeteria etc.

                       WGSHA |INDUSTRIAL TRAINING EXTERNAL REPORT   19
THE PARK, BANGALORE




  PANTRY

      The pantry is operational 24 hours a day and has three
shifts the shifts are as follows: -



1st Shift is from 07.00 hours to 16.00 hours.

2nd Shift is from 15.00 hours to 00.00 hours.

3rd Shift is from 22.30 hours to 07.30 hours.



The pantry is a part of the coffee shop kitchen. It is generally
involved with making of sandwiches, burgers, fries, chats and
fruit juices. The pantries busy hours are breakfast from 07.00
am to 10 am in the morning.



The Sous chef checks the quality of food as well as the
neatness of the work area every day during their rounds. The
general policy followed is FIFO, which means first in first out,
this minimizes the wastage and to a certain extent pilferage
can be controlled.




                         WGSHA | INDUSTRIAL TRAINING EXTERNAL REPORT   20
                       THE PARK, BANGALORE




Monsoon Kitchen:

    Monsoon kitchen menu is mainly south Indian, Thai and
    oriental. The exhaustive menu prepared by chef Mandaar
    and team after months of research has favorites from south
    Indian, Thai and oriental cuisines. Whet your appetite with
    an elaborate selection of appetizers and salads including
    smoked salmon with cucumber salad, prawns alla plancha
    with lemon, garlic and parsley, Spanish style crispy chicken
    with garlic chilli and extra virgin olive oil.

    The   main     course    selection    includes    a   variety       of
    international dishes which include thai style baked
    grouper, grilled veg and balsamic reduction, crispy lamb
    chops, tossed green salad and mint salsa. Choice of thai
    curries and vegetable stir fries are served with steamed rice
    or noodles.

    South Indian includes kerala chicken, vegetable stew with
    appams, south indian style potato and tamarind chilli sauce
    and laccha parantha.




                      WGSHA |INDUSTRIAL TRAINING EXTERNAL REPORT   21
THE PARK, BANGALORE




GARDE MANGER:



                       The Garde Manger tasks were so called
  because in French terms Garde Mange meant food storage
  space; the work that was done in that location also was
  described by the term Garde Manger. The chefs in the Garde
  Manger prepare dishes such as meat loaves and salads
  utilizing leftover meats, sea food, and poultry,relishes, and
  horsd o’euvres.. Usage of left over meats for re-chauffe
  cooking is only on approval by a DCDP or chef of a higher
  level. Chops, dices of vegetables and various other cuts are
  prepared here. Ground meat, slices cold meats and cheese.
  Arranges and garnishes cold meat dishes. Prepares cold
  sandwiches. Mixes and prepares cold sauces, meat glazes,
  jellies, salad dressings, and stuffing. The Garde manger is
  one section where the preparation should be accurate, the
  vegetable sizes; cut etc. should be uniform and appealing to
  the eye, according to the type of preparation. The Garde
  manger prepares buffet salads for monsoon and also for
  banquet functions

  The Garde manger is under the supervisor of the Sous chef
  who inspects the hygiene as well as the quality of the items
  picked up . The Sous chef also signs the store requisition.
  The Garde manger is close to the vegetable store for easy
  access to the various vegetables. The hotel gets a daily
  supply of fruits and vegetables from local suppliers.

                      WGSHA | INDUSTRIAL TRAINING EXTERNAL REPORT   22
                      THE PARK, BANGALORE




Most of the exotic vegetables and fruits are imported from
Holland on a weekly basis.

Fruits like strawberries, avocadoes, prows etc. and
vegetables like imported red garlic, pimentos, haricot verte,
broccoli, English cabbage and lettuce of different kinds are
imported. A large variety of cheese is also imported from
England.

The Garde manger has a plantry mixture, a bone chopper, a
buffalo chopper and these machinery are from Hobart Corp.
Ltd. USA. The Garde manger has a cold room and the
temperature maintained is 5 degree C.

Thus the work at the garde manger can be classified as
preparation of galantines, salads, canapés, aspics and other
specific presentations, ice carvings and butler and
margarine sculptures etc. The garde manger also used to
prepare classical hors d’ouvres.

Whether picked-up at the vendor or delivered, foodstuffs
are unloaded in the receiving area. Here it is inventoried
against the purchase order. Non-perishables are moved to
dry storage. Meat is taken to the butchery for fabrication,
then placed in the cold store. Similarly, seafood is cleaned
and filleted before it is placed in the cold store. Fruits and
vegetables may receive some processing, but they usually go
directly to the refrigerator and are extracted when needed
for mise en place. Cheese, eggs, cream, and other dairy

                     WGSHA |INDUSTRIAL TRAINING EXTERNAL REPORT   23
THE PARK, BANGALORE




  products go directly from receiving to refrigeration. During
  the various steps of preparation involved in creating the
  final product for distribution, ingredients are removed from
  storage as necessary and processed as required. Food not
  sent immediately to the restaurant is stored either in
  refrigeration below 4 °C (40 °F) or in warmers above 70 °C
  (158 °F) in the main part of the kitchen, and is not placed
  with raw or unprepared food. Waste is removed to a holding
  area outside the kitchen. Soiled cookware is sent to the
  dishwasher. Completed dishes are placed on the service
  counter for the wait staff to transport to the restaurant. The
  same staff removes soiled dishes from the restaurant and
  brings them to the dishwashing area. Waste from the
  dishwashing area goes to the same holding area for kitchen
  waste .




                       WGSHA | INDUSTRIAL TRAINING EXTERNAL REPORT   24
                       THE PARK, BANGALORE




BAKERY

 The bakery is operational from 7.00 hours to 22.00 hours in
 a day, while the morning comprises of 3 chefs, in the
 evening shift there are only 2 chefs to take care of the entire
 bakery. The bakery items are made for the breakfast buffet,
 lunch buffet, banquets, and room service for any additional
 orders.

 The bakery and confectionery prepairs recipes and sets
 methods of production of basic dough for different types of
 bread rolls, dinner rolls, soup sticks, garlic bread etc. Apart
 from the dough making a wide range of other products is
 also made for the desserts counters, guest orders etc.

EQUIPMENT USED: -

    3 mixers.
    2 large baking ovens.
    Ice-cream maker.
    Dough
    Baking trays
    Chocolate moulds
    Automatic pastry maker.

 The store requisition is made 4 times a week and the basic
 items required are tinned fruits like peaches, cherry,
 mangoes, all off-seasons fruits and exotic fruits like Passion
 fruit, kiwi, jams, spreads bought on a daily basis. Whereas

                      WGSHA |INDUSTRIAL TRAINING EXTERNAL REPORT   25
THE PARK, BANGALORE




  other things like sugar, baking chocolate, dry fruits, biscuits
  wafers, coco-powder are brought on a weekly basis.

Some of the items prepared at the Bakery
    1. CAKES
         Assorted wedding cakes
         Ornamental / fancy cakes
         English fruit cake
         Black forest gateaux
         Pineapple gateaux
         Fruit flans
         Almond cakes
         Cheese cakes

    2. PASTRIES
         Chocolate pastry

         Black forest pastry

         Cream puff rolls

         Chocolate éclairs

         Apple strudel

         Assorted tarts

         Chocolate box

         Assorted tarts

         Vegetarian and Non Vegetarian quiches

         Vegetarian and Non Vegetarian Flans

         Profitroles


                                WGSHA | INDUSTRIAL TRAINING EXTERNAL REPORT   26
                            THE PARK, BANGALORE




3. PATTIES
      Chicken patty
      Mutton patty
      Vegetable patty
      Chinese patty




4. BREADS
      Yeast dough bread
      Fruit bread
      Assorted flavored bread
      White milk bread
      Chocolate doughnut
      Breakfast rolls(soft rolls, hard rolls, multi-grain rolls, muffins, danish
       pastries)
      Multi-grain bread
      Ciabata

5.       OTHER BAKERY PRODUCTS
      Chocolate pralines
      Almond racks
      Toffees
      Cheese straws
      Cookies
      Lavache
      Herb Biscottis
      Chocolate and choco-walnut truffles
      Compotes, Fruit stews




                           WGSHA |INDUSTRIAL TRAINING EXTERNAL REPORT     27
THE PARK, BANGALORE




KITCHEN EQUIPMENTS
Butchery

     Bone saw.
     Zigzagged.
     Sink with hot and cold water.
     Walk-in cooler (-180C and -50C)
     Electronic weighing machine.
     Choppers.

Pantry

     Salamander.
     Juice extractor.
     Microwave oven.
     Mixes.
     Food warmers.
     Hot cases.
     Sinks with hot and cold water.
     Gas range.
     Grillers.
     Hot plate.

Main Kitchen

     Gas range with 16 burners.
     Food warmers.
     Walk-in cooler.
     4-clay tandoor.
     Sinks with hot and cold water.
     Bain-Marie to keep gravies.
     Salamander.

                           WGSHA | INDUSTRIAL TRAINING EXTERNAL REPORT   28
                       THE PARK, BANGALORE




    Steamers.
    Hot case.
    Deep fat fryer.
    Microwave oven.

Bakery

  Gas oven with 2 burners.
  2 electronic ovens.
  Deep freezer.
  Refrigerator.
  Blending machine.
  Kneading machine / dough making machine.
  Mixers.
  Microwave oven.
  Salamander.




                       WGSHA |INDUSTRIAL TRAINING EXTERNAL REPORT   29
THE PARK, BANGALORE




RELATIONSHIPS :



  SUPERVISORS :

                Relationships with my supervisors were
  very good. I would normally report to the sous chef
  and he would assign the work cut out for me.
  However as a trainee I would try my best to help the
  department. The Chefs at The Park, were
  instrumental in developing my skills as I had
  informed them that I wish to be a Chef myself. They
  would give me work that would develop and hone my
  skills rather than work which would help me pass
  time. I am thankful to them for this.

  PEERS :

            Relationships with peers was amicable with
  fellow trainees from IHM’s and other regional
  colleges. We worked as a team when sent for ODCs
  and had several light moments while working. There
  were times when I had to supervise them but this
  never created any friction of any sort. All in all a nice
  experience.




                      WGSHA | INDUSTRIAL TRAINING EXTERNAL REPORT   30
               THE PARK, BANGALORE




OPERATIONAL ASPECTS OF THE FOOD &
  BEVERAGE SERVICE DEPARTMENT




     I-BAR                           MONSOON

     I-TALIA                            AQUA

     BANQUETS                   RESIDENCE LOUNGE




               WGSHA |INDUSTRIAL TRAINING EXTERNAL REPORT   31
THE PARK, BANGALORE




         The Park hotels have their very own distinctive way food
service being done. Even the cutlery and crockery used is very
unique & uniformed. The service staff sport uniforms that give an
urban resort like feeling to the guest. The food and beverage
service personnel responsibilities includes the economics of menu
planning, portion control, food wastage, customer and staff
relation which are important for running a profitable
establishment. The interaction that a service personal share with
guests is on a one to one basis and is at a very personal and
professional level. These factors play a very vital role in building up
the reputation of an establishment. The food beverage department
is the second highest revenue earning department in the hotel,
second only to rooms division.

                     Regular training classes are held and staff are
given material which they have to read. The latest trends in
hospitality, new wines being sold at the property, liqueurs etc are
all discussed in detail. New procedures, updating of existing ones
et all are all explained in detail to prevent any confusion which
may hamper operation at critical moments.

            The F&B service division at The Park, Bangalore is
renowned throughout the city for its warmth and effectiveness.

The staff in this department are young and energetic the mean age
being 24.




                          WGSHA | INDUSTRIAL TRAINING EXTERNAL REPORT   32
                      THE PARK, BANGALORE




MONSOON


Monsoon is the 24/7 coffee shop at The Park, Bangalore. The
restaurant is suggestive of all the seasons that influences the
landscape of India and its people. The midnight blue and
sunset orange interiors create a peaceful yet spirited
ambience, echoing the song of the season.

The chairs are of a woven Lloyd loam type with comfortable
seat pads. The USP of this outlet is the sharing tables that
draw you to the restaurant from the lobby area.It truly is a
melting pot, where strangers can meet and mingle; the
sharing table can seat 22 people at one time. The slight
thrust of this table into the lobby gives the first–time guest
a hint of what lies beyond. Illumination accented by a
scattering of brilliant orange lanterns is evocative of the
setting sun.

The menu is a select assortment of items from the costal
cuisines of south East Asia and Costal India. The emphasis
on authentic cuisine, subtle flavors, healthy and quality
ingredients, bestow upon connoisseurs of food an
opportunity to indulge. The menu perfectly complements
the clam, yet intriguing décor, creating a magical
experience.

The menu at monsoon has all day comfort foods including
creative sandwiches, where you can choose your own

                     WGSHA |INDUSTRIAL TRAINING EXTERNAL REPORT   33
THE PARK, BANGALORE




  fillings, Pastas & Thin crust pizzas. The main course
  selection has a wide variety of Indian & International dishes
  to choose from. The International selection includes Thai
  style baked fish, grilled pok choi, scallions & coriander salsa
  and other varied assortments. The Indian selection features
  dishes from diverse regions like Aloo Dum kashmiri, methi
  chaman & laccha paratha …etc along with salads. Desserts
  range from ice-creams and sorbets to pastries, cakes, éclairs,
  mudcakes, panacottas..etc.

  The function of this restaurant is to provide a round the
  clock service to the hotels customers. It is the heart of the
  hotel linked to the reception, although the curtain may be
  closed later on in the evening. The walls of the space are
  rendered with natural plaster that has a very subtle texture
  and the floor is pale sand stone.

  The buffet table is set parallel to the back wall, allowing
  access on both sides and has glass pendent fittings above.
  The banquette is covered in a sand colored fabric and has a
  shelf above, which displays a colorful collection of pottery.
  A dimmable concealed light illuminates the place through
  the edge balanced with a scattering of lanterns that glows.

  The 24 hours restaurant is named monsoon because, this is
  the season that influences the landscape of India and its
  people and also that it associates with the image of water,
  waves with the cuisine being served here which is Coastal
  Indian and South East Asian.

                       WGSHA | INDUSTRIAL TRAINING EXTERNAL REPORT   34
                          THE PARK, BANGALORE




  The restaurant has a total service staff of 16 people including
  the managers and the bar tenders at the dispense bar.

02 – Captains

10 – Stewards

02 – Bar tenders

Being a 24 hour restaurant, monsoon has different sessions
and hence they have different menu cards for each session,

Break fast menu - 07:00 to 10:30 hours

Lunch menu         - 02:00 hours to 14:45 hours

Dinner menu        - 19:00 to 23:45 hours

At night menu      - 23:45 to 07:00 hours

  *Apart from these à la Carte menu cards, the restaurant also
  has a breakfast and a lunch buffet.




                         WGSHA |INDUSTRIAL TRAINING EXTERNAL REPORT   35
THE PARK, BANGALORE




I-TALIA
  The name of the restaurant is influenced by the ‘it’
  companies of the city . The ‘i-t’ stands for information
  technology and the ‘ALIA’ is derived from the word Italian.

  ‘i-t. ALIA’ offers authentic Italian cuisine in a setting that is
  casual yet elegant. The masculine dark timber floor
  compliments the charcoal black upholstery and is accented
  by the warm lime green sofas in the niches along one wall.

  The upholstery on the cushions is covered with striped
  linen, which is supposed to be a resemblance to the striped
  invites of the mafia.

  Crisp white linen draped tables showcase the robust flavors
  and vibrant colors of true Italian food.

  Imported Prosciutto, Parmesan, wood oven pizzas, exquisite
  seafood, and delicate home made pasta and a wide range of
  delectable vegetarian items bring out the genuine flavors of
  Italy. The restaurant also has a premium collection of
  imported liquor’s, domestic and imported wines.

  The restaurant has clam, suede ambiance that makes a meal
  very peaceful and enjoyable. The walls have a ruff finish to it
  with structures, like home made pasta carved in them.

  The staff at the restaurant is very formally dressed, unlike
  other outlets at the Park Bangalore. They wear white

                        WGSHA | INDUSTRIAL TRAINING EXTERNAL REPORT   36
                      THE PARK, BANGALORE




Chinese collared shirts with black trousers and waistcoats
with a white apron from their waist to the ankles.



‘i-t. ALIA’, the critically acclaimed authentic Italian cuisine
restaurant is open only for lunch and dinner between, 12:30
pm to 3:00pm and 7:00 to 11:00 pm respectively.

I-T.ALIA is famous for a number of its dishes:

  - Smoke halibut with citrus salad
  - John dorey(famous fish specialty)
  - Artisan garganelli and trofie pasta
  - Grilled Scallops
  - Chilean sea bass
  - Salmon cartoccio
  - New Zealand lamb rack with Tuscan style beans
  - Pomodori semi secchi(fresh buffalo mozzarella salad
    with tomato aspick)
  - Olive Polenta with smoked scamorza melt.
  - Pan seared breast of duck with confit and orange sauce
  - Open lasagne of lobster, tomato & artichoke.

Apart from these select few mouth-watering dishes from
their extensive menu i-t.ALIA also organized a risotto
festival and organizes their bit of workshop to promote
Italian cuisine.



                     WGSHA |INDUSTRIAL TRAINING EXTERNAL REPORT   37
THE PARK, BANGALORE




  The restaurant also organized a Wine ‘n’ Cheese festival
  offering an extensive selection of cheeses and proper
  accompanying wines.

  The cheeses were divided into 2 categories:

     Cow & Buffalo milk cheese

                Parmigiano reggiano, Parma, Cow milk
                Grana Padano, Emilia Romagna, cow milk
                Fontina, aosta valley, cow milk
                Provolone, Basilicata, cow milk
                Smoked scamorza, southern Italy, cow milk
                Mascarpone, Lombardy, cow milk
                Fior di brianza, Lombardy, cow milk
                Boursin, Normandy, cow milk
                Gorgonzola, Lombardy, cow milk
                Taleggio, bergamo, cow milk
                Bel paese, Lombardy, cow milk
                Gruyere, Switzerland, cow milk
                Emmenthal, Switzerland, cow milk
                Brie, france, cow milk
                Cacciocollo smoked, Basilicata, cow milk
                Montasio, Friuli venezia giulia, cow milk
                Fresh buffalo mozzarella and bocconcini,
                 Salerno, Buffalo milk




                         WGSHA | INDUSTRIAL TRAINING EXTERNAL REPORT   38
                        THE PARK, BANGALORE




Sheep & Goat milk cheese

             Ricotta, bari, cow or sheep milk
             Caccioinfiore, sazio, sheep milk
             Pecorino toscanella, Tuscany, sheep milk
             Fiore sardo, sardegna, sheep milk
             Pecorino romana, some, sheep milk
             Feta, Greece, goat milk
             Chevre, France, goat milk
             Caprina del nonno, goat milk



 There were a total of 14 wines available to be paired with the
 cheeses. These were divided as:

        White

             Joseph phelps, sauvignon blanc, 2004
             Gaja rossj-bass, 2003, DOC
             Cakebread cellar, Sauvignon blanc, 2005
             Duckhorn Vineyards, Sauvignon blanc, 2003
             Casetta, gavi del commune di gavi, 2005, DOCG
             Falesco, est est est di montefiascone, 2006, DOC
             Vinifive, NXG reserve, chardonnay, 2003
             Oxford landing, chardonnay, 2005




                       WGSHA |INDUSTRIAL TRAINING EXTERNAL REPORT   39
THE PARK, BANGALORE




  Red

              Green point, shiraz, 2004
              Terrazas alto, malbec, 2006
              Robert mondavi, woodbridge, Zinfandel,
               2001/2002
              Zonin, Nero d’avola, 2005, IGT
              Piat D’or
              Laroche, merlot, 2006




                        WGSHA | INDUSTRIAL TRAINING EXTERNAL REPORT   40
               THE PARK, BANGALORE




FLOOR PLAN :




                                       S
                                       I
                                       D
                                       E
                                       S
                                       T
                                       A
                                       T
                                       I   STAFF ENTRANCE
                                       O
                                       N       CAPTAINS DESK




               WGSHA |INDUSTRIAL TRAINING EXTERNAL REPORT   41
THE PARK, BANGALORE




ROOM SERVICE/IRD:

  One very important aspect about the room service
  department is that unlike the restaurant there is very little
  interaction between the room services staff and the guest.

  The only interaction that they have is on the phone while
  placing the order and during the time the order is placed in
  the room. Hence the room service staff have to be at their
  very best to make a lasting impression on the guest.

  The room services department efficiency depends
  completely on the planning and organization of the
  department for streamlined work to be carried out.

  One very important fact is that the interaction between the
  guest and the staff, while taking an order, is not on a face to
  face basis. Hence room service staff must at all times show
  proper telephone etiquette.

  At The Park ,the room service department serves food from
  all the outlets except it-alia, instead the guest is requested
  to come down to the restaurant and eat there, but he can
  place his order from the room itself.

  Another major responsibility on the shoulders of the room
  service staff is to maintain the mini bar present in the room.
  They have to constantly keep re-filling them and bill
  consumption from the mini-bar ,if any, to the respective
  room or enter it into the consumption sheet. They also have

                       WGSHA | INDUSTRIAL TRAINING EXTERNAL REPORT   42
                        THE PARK, BANGALORE




to place two 500 ml purified water bottles in every occupied
room every day. The water is complementary to the guest.
The room service department is permitted to serve alcohol
in the rooms only between 11am and 11pm

The night shift staff prepares the trays for morning
breakfast service and places the trays in the racks; the staff
at about 2:00am collects the b/f cards.

Every room service staff has to maintain his /his clearance
card and get it signed by the captains.

Some of the Forms and Formats maintained at the room
services department would include: -

 Clearance card
 Hand over register
 VIP amenities control book
 Mini Bar consumption sheet
 Bill hand over book
 Food and beverage linen exchange book
 Room services control sheet
 Mini Bar discrepancy report
 Room services call sheet




                       WGSHA |INDUSTRIAL TRAINING EXTERNAL REPORT   43
THE PARK, BANGALORE




  The room services staff also maintains the residence lounge.
  The residence lounge has a pantry and a bar counter, but
  the food is picked up from the main kitchen.

          The residence lounge is responsible for all deliveries
  of food and beverage orders to the rooms on the residence
  floor. They are also responsible for placing welcome notes
  from the general manager and also the amenities.

       In the case of a VIP arrival, the department has to place
  special amenities in guest rooms and prepare special
  scented towels/ face towels for them and send them to the
  front office.



  INTERDEPARTMENTAL COORDINATION:

      Interacts with Front Office in case of VIP,VVIP arrivals,

        Also settles any discrepancy during the billing process.

      Interacts with Housekeeping in case the guest calls up
       and requests for cleaning etc.
      Co-ordinates with the kitchen for food and beverage
       pick up
      Co-ordinates with Dispense Bar for alcohol orders.




                        WGSHA | INDUSTRIAL TRAINING EXTERNAL REPORT   44
                   THE PARK, BANGALORE




HEIRAC HY OF THE ROOM SERVICE
DEPARTMENT :




                 ROOM
                SERVICE
               MANAGER




                   RSOT




         CAPTIAN          CAPTIAN




            STEWARD                 STEWARD




              ASST.            ASST.          ASST.
            STEWARD          STEWARD        STEWARD




                   WGSHA |INDUSTRIAL TRAINING EXTERNAL REPORT   45
THE PARK, BANGALORE




I-BAR :

     The lounge bar encapsulates the energy and dynamism of
  the wireless era. The unique techie feel of the space is sure
  to transport you to a different world all-together. Hot neon
  colors gleaming in the dark, creates a funky mood. The
  space inside gives its own interpretation of technology
  through soft and rich texture. A wall of rich carpet woven in
  a pattern is suggestive of a circuit board. The local flavor of
  rich silk, the appears as a thread concept all throughout the
  hotel graphics, is seen here as a bundle of electrical wiring,
  which glows and vibrates in the bar graphics and the main
  lights

     They play all kinds of music from jazz and blues on
  weekdays to trance, hip-hop and club on weekends. They
  have a DJ playing at all times with a projector playing music
  video on the wall. The bar also has LCD televisions fixed on
  each side of the walls.

  The bar is open from 5:30pm onwards to 11:30 pm only. The
  bar serves all kinds of Indian and imported liquors and has
  an extensive wine list.

     The bar holds a CL-9 and RVB license. CL-9 permits the
  sale of hard liquors and the RVB for drought beer. The bar
  counter has a cobra / automated beverage dispenser for
  dispensing aerated beverages and sparking water. And for
  the spirits they have an automated optical peg measuring

                       WGSHA | INDUSTRIAL TRAINING EXTERNAL REPORT   46
                          THE PARK, BANGALORE




  systems. This system only releases the required quantity of
  spirit and cut down on the loss of liquors, due to spillage to
  the bare minimum. The counter also has a glass chillers
  attached.

    i-bar also has a collection of cigars placed in an humidor
  on the bar counter. Apart from IMFL`s, the bar also serves
  domestic and imported wines, champagnes and liquors.
  Endless lists of cocktails are also dispensed at the bar.

                   The bar also has Bangalore’s largest
  collection of single malt whiskeys, which are now coming
  into fashion.



Organization of Mise-en-place :



               Mise-en-place is a French term meaning “putting in
place”. It refers to the preperation activities that are important for
smooth operation in all f&b outlets. At The Park a set of operations
are carried out prior to the commencement of service in order to
facilitate prompt and efficient service.




                          WGSHA |INDUSTRIAL TRAINING EXTERNAL REPORT   47
THE PARK, BANGALORE




        A briefing is carried out to assign tasks to the staff. They
        are:

           1. Sideboard is stocked with all required cutlery,
               crockery, menu cards, bill folder, glasses, napkins.
               Sauce bowls need to be refilled and wiped to be ready
               for service. KOT and tooth picks are kept ready.
           2. Water jugs are refilled ensuring that the water
               temperature is maintained.
           3. Bread baskets and butter dishes are kept ready in
               appropriate places.
           4. The table setup and layout is checked so that they are
               in the right order. Cruet sets checked that they are
               full.
           5. Finger bowls, lemon wedges and water is made
               available at the side board.
           6. The bud vases need to have fresh buds.
           7. If a buffet setup is required , the counters are set up
               with chafing dishes, solid fuel containers, serving
               ladles etc. in accordance with the menu.




                           WGSHA | INDUSTRIAL TRAINING EXTERNAL REPORT   48
                  THE PARK, BANGALORE




  8. Good co-ordination with the kitchen stewarding staff
     in order to ensure that soiled ware is cleaned and
     returned without delay.

Pre-opening procedures :

An important factor for service is operational preparedness.
These tasks include preparing of tables, equipments for
service and briefing of employees. These activities are also
known as Mise-en-place and mise-en-scene.

Placing food orders :

Once the guests are seated the concerned station waiter
presents the menu card and waits for the instruction.
Water may be served and the order for the beverages are to
be taken and served.

Once the guest is given sufficient time to decide the food
order is taken on a KOT book. It is also necessary for the
waiter to offer suggestions to the guest in order to enable
them to place an order. Once the order is taken in correct
sequence it is placed in the kitchen, in order for the chef to
process the order and is then picked up and served.

                 WGSHA |INDUSTRIAL TRAINING EXTERNAL REPORT   49
THE PARK, BANGALORE




AQUA

            AQUA is the poolside restaurant at The Park, Bangalore,
conceptualized to offer a glamorous al fresco experience; AQUA is
a space with many moods. It is situated such that it opens into the
outdoors from the lobby, where the restaurant greets you with a
series of ‘gazebos’ leading to the blue waters of the temperature-
controlled pool. It is dotted with many colorful and antique
furniture pieces adding a refreshing & playful touch.

The AQUA menu offers flashes of Spanish, Mediterranean, modern
European cuisine and exciting meats and seafood combinations
from the barbeque. Dishes ranging from Spanish Tapaz to go well
with the drinks, salad meals such as pan seared foie gras. From the
barbecue and grills, guests can choose from Lobsters, Tiger Prawns,
Quail, New Zealand lamb chops, Polenta steaks, Tofu & broccoli
skewers accompanied by seasonal vegetables.

This is complimented by carefully mixed sangrias, fine wines and
delicate spirits.

AQUA was one of the first restaurants in the city to have
champagne brunches on Sundays serving brands such as Moet et


                         WGSHA | INDUSTRIAL TRAINING EXTERNAL REPORT   50
                           THE PARK, BANGALORE




Chandon. The Sunday brunch will also include Sangrias, mocktails,
vitalizers, fresh juices & soft beverages

As with any such restaurant offering Mediterranean and European
dishes the most important part of the entire process are the Sauces
and the Mise-en-Place preparation. A list of sauces accompanying
various dishes are as follows:




        AIOLI

        Garlic and mayonnaise

        TOMATO SALSA (SERANO HAM)

        Tomato dices, garlic, salt , pepper and olive oil.

        ROMESCO

        Roasted red peppers, almonds, garlic and sherry vinegar

        PISTOU (EMPANADO STUFFING)

        Aubergine, tomato, bellpeppers, zucchini flavored with
        basil.


                          WGSHA |INDUSTRIAL TRAINING EXTERNAL REPORT   51
THE PARK, BANGALORE




         ALBONDIGAS SAUCE

        Tomato, red pepper sauce

        GREEN PEPPER SALSA

        Capsicum, onion, white wine vinegar and cumin powder.

        SALSA VERDE

        Parsley, capers, white wine vinegar ,olive oil, salt and
        pepper

        BEURRE BLANC

        Cream, onion, garlic, butter and white wine.

        PAPRIKA SAUCE

        Beurre blanc and paprika powder

        CAPER SAUCE

        Beurre blanc and capers




                        WGSHA | INDUSTRIAL TRAINING EXTERNAL REPORT   52
                 THE PARK, BANGALORE




BARBEQUE SAUCE

Red wine sauce and tomato concasse reduced in equal
quantity.

MIRE POIX

Onions,carrot,leeks and celery

RED WINE SAUCE

Red wine sauce and rosemary

JUNIPERBERRY SAUCE

Red wine sauce and juniperberry

MUSHROOM SAUCE

Red wine sauce and mushroom

GREEN PEPPER SAUCE

Red wine sauce and green peppers.




                WGSHA |INDUSTRIAL TRAINING EXTERNAL REPORT   53
THE PARK, BANGALORE




Staffing details :

Captain – 02

Sr. F&B Assistants- 03

F&B Stewards- 05

Shift timings:

Break Shift: 11:00 hrs to 15:00 hrs & 19:00 hrs to closing activities

Regular Shift: 15:00 hrs to 00:00 hrs.




                          WGSHA | INDUSTRIAL TRAINING EXTERNAL REPORT   54
                        THE PARK, BANGALORE




BANQUETS :

Banquet hall details:


Oak Room I Area 850 sq.ft (W/L-24*38ft) height 12ft



Minimum pax-25 Hall Rent-Rs15,000 + 30.2% taxes (if less than
min pax)



Capacity

Theater style              40pax

Class Room Style           25pax

U Shape                    25pax

Fish Bone                  25pax

Board room                 25pax

Casual                     50pax

Cluster                    25pax




                       WGSHA |INDUSTRIAL TRAINING EXTERNAL REPORT   55
THE PARK, BANGALORE




Oak Room II Area 1200 sq.ft (W/L-23*49ft) height 12ft



Minimum pax- 30 Hall Rent-Rs15,000 + 30.2% taxes (if less than
min pax)



Capacity

Theater style               70pax

Class Room Style            35pax

U Shape                    32pax

Fish Bone                   35pax

Board room                  35pax

Casual                      31pax

Cluster                     55+20 pax




                        WGSHA | INDUSTRIAL TRAINING EXTERNAL REPORT   56
                          THE PARK, BANGALORE




Oak Room I & II Area 2050 sq.ft +1000 sq.ft (terrace area)

Minimum Pax- 50 Hall rent-Rs30,000+30.2%taxes



Capacity

Theater style               150pax

Class Room Style            48pax

U Shape                     46pax

Fish Bone                   45pax

Board room                  50pax

Casual                     170pax

Cluster                     60pax



Blue Box Area 240sq.ft, height (l*W-17.f*13.5ft) 7.5ft

Minimum pax-20 Hall rent- Rs10,000+30.2%taxes



Capacity

Theater style               30pax

Class Room Style            18pax

Board room                  20pax


                         WGSHA |INDUSTRIAL TRAINING EXTERNAL REPORT   57
THE PARK, BANGALORE




Cluster                     10pax



Per pax rate – Rs.425 + 30.2% taxes


 The procedure for taking a booking :


  After the initial meeting of the guest with the banquet
  manager, all the points concerning the particular function is
  taken down in the banquet register. The banquet manager
  gives the description of the hall required depending on the
  type of function.

After the initial meeting and booking confirmed the following
points are noted:

     Type of function.
     Table plan.
     No. of pax.
     Type of menu.
     Date.
     Price per head.
     Type of service.

     A choice of menu is offered to the guest. The menu offered
includes Indian, Continental and Chinese. Once the booking is
confirmed copies are made and are sent to the different depts. of
the hotel.

                          WGSHA | INDUSTRIAL TRAINING EXTERNAL REPORT   58
                         THE PARK, BANGALORE




  Audio Visual Equipment :

      The Park provides some of the best, and latest in audio visual
aid. Charges will be according to the type of equipment, and time
period. Some of the audio visual aid available are:

     3M OHP
     OHP
     Carousel Slide Projector
     Extra Tray
     Data Projector 640 x 480
     Data Projector 800 x 600
     SVGA/XGA/Led Data Projector
     Extra Channel with Screen Video Projector
     Video Projector
     Data Player
     Laser Disc Player
     26" LCD Color TV
     32" LCD Color TV
     VCR with 26" LCD Color TV
     VCR with 32" LCD Color TV
     CD Player
     Beta Cam + B. V. Portable Recorder
     Beta Cam Deck
     U-Matic (Low Band/High Band)
     VCR Multi System
     P A System/Mixer/Bose Speakers
     Music System Set
     Two in one
                        WGSHA |INDUSTRIAL TRAINING EXTERNAL REPORT   59
THE PARK, BANGALORE




     Cassette Player
     VHS Cassette
     Audio Cassette
     Audio Recorder
     Speaker with Amplifier, Mixer and Controller
     Display Plasma
     16 channel Audio Mixer
     DVD Player
     LCD Player
     Cordless Collar Mike
     Extra Mike
     Cordless Hand Mike
     Podium Mike
     Collar Mike




                        WGSHA | INDUSTRIAL TRAINING EXTERNAL REPORT   60
                        THE PARK, BANGALORE




Function Prospectus

  The banquet function prospectus contains all the details
  necessary for the function, conference etc. it is prepared by
  the sales department and clarified with the guest before
  confirmation of a hall. The FP will contain information
  regarding:

   Name of the booking party.
    Date and time of the function.
   The number of people expected and the number guaranteed.
   The type of seating arrangements, the flower an-
    arrangements, the audio and visual equipment required.
   Billing procedure, billing to company, cheque, and credit
    card.
   Menu, beverages and the type and time of service.
   Menu rate per person.

  The copies of the FP are sent to all the departments of the
  hotel, front office, housekeeping, security, engineering and
  maintenance, food and beverage production, food and
  beverage Director, and General Manager.




                       WGSHA |INDUSTRIAL TRAINING EXTERNAL REPORT   61
THE PARK, BANGALORE




           OPERATIONAL ASPECTS OF THE
            HOUSEKEEPING DEPARTMENT




                      WGSHA | INDUSTRIAL TRAINING EXTERNAL REPORT   62
                         THE PARK, BANGALORE




                  The term housekeeping indicates the provision
of a clean comfortable and a safe environment. At The Park,
Bangalore the housekeeping department is the key department and
employs a large number of people in order to maintain the
different areas of the property, and covers a wide area. The
housekeeping department caters to the guest requirements and
necessities in the right order, to achieve the desired results. On
reaching the room the guest takes a closer look at the décor, the
furniture and the comfort and cleanliness of the surrounding
environment which gives a long lasting impression to the guest.
Thus the housekeeping department has the overall responsibility
for the cleanliness, maintenance and aesthetic appeal of the hotel.




                         WGSHA |INDUSTRIAL TRAINING EXTERNAL REPORT   63
THE PARK, BANGALORE




HEIRACHY OF THE HOUSEKEEPING DEPARTMENT :



                                                        Linen
                                                       Assistant
                           Asst.
                        Housekeeper
                                                         Tailors
                            Desk
                          Supervisor
                                                        Night
                                                      Supervisor
                            Floor
                          Supervisor
                                                        Room
                                                      Attendants
    Executive
   Housekeeper
                                                     Cloak Room
                                                      Attendant
                         Public Area
                         Supervisor
                                                       Polishers


                                                        Head
                                                       Gardener
                        Horticulturist
                                                       Gardners




                      WGSHA | INDUSTRIAL TRAINING EXTERNAL REPORT   64
                         THE PARK, BANGALORE




Linen Sizes Used In The Establishment:

  Particulars                                  Sizes

  Bed sheet (single)                            90” * 120”
  Bed sheet(double)                             180” * 120”
  Duvet(single)                                 90” * 100”
  Duvet(double)                                 90” * 160”
  Duvet cover(single)                           65” * 95”
  Duvet cover(double)                           95” * 105”
  Pillow cover                                  20” * 35”
  Natural pillow                                27” * 17”
  Down & feather pillow                         27” * 18”
  Mattress protector( single)                   33” * 72”
  Mattress protector(double)                    52” * 72”
  Shower curtain(normal)                        72” * 70”
  Shower curtain(suite room)                    83” * 72”
  Bath towel(single)                            30” * 60”
  Bath towel(large)                             36” * 72”
  Hand towel                                    16” * 24”
  Bath mat                                      20” * 30”
  Heavy curtains                                70” * 106”

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THE PARK, BANGALORE




   Single bed                                    3.50ft * 6.10ft
   Double bed                                    5.80ft * 6.10ft




  Flower arrangement at various areas of the
                            hotel

          Area                                         Flowers



   Lobby                              heliconia, banana flower
   Monsoon table restaurant           gerbera

   Lobby                              jasmine
   pre function                       aistromeria
   room                               aistromeria
   residence lounge                   aistromeria
   residence reception                torch,ginger,alpnia, helicona
   Italia tables                      white rose, yellow rose
   I-bar                              aroma Lilly, asphagantos
   Conference                         crysanthium,poppy,
                       WGSHA | INDUSTRIAL TRAINING EXTERNAL REPORT   66
                        THE PARK, BANGALORE




 Library                              orchid and crysontomum
 Health club                          bird of paradise
 Presidential suite                   crysontomum, yellow rose
 Wash room                            aroma lilly, asphagantos




Linen Room:

  The linen room is the central depot for all linen and from it
  sufficient clean articles in good condition, are distributed
  throughout The Park hotel. The linen keeper is in charge of
  the linen room and responsible for issue of all linen, the
  sorting and dispatch of soiled linen to the laundry. The linen
  room at the Park is opened from 0600hrs to 1800hrs on all the
  days.




  The method of exchange of soiled linen at the park are as
  follows:

      The soiled linen which includes table cloth, napkin and
          tray mat which is entered on to the F&B linen exchange
          sheet which consists of the number of soiled linen
                       WGSHA |INDUSTRIAL TRAINING EXTERNAL REPORT   67
THE PARK, BANGALORE




           returned to the linen room assistant, type, balance and
           outlet.
         The articles are counted on the inspection table.
         Clean linen is issued, once an entry is made in to the
           linen book.




IMPORTANCE OF HOUSEKEEPING

  The housekeeping department has the responsibility for the
  daily and periodic cleaning of guest rooms and public areas.

  In all its work, the aim of the housekeeping department is to
  maintain a standard, which is consistent with good
  housekeeping practices and are reflected through satisfied
  guests.

  Among other aspects, comfortable guest room and efficient
  provision of services are assessed by guests who can intern
  influence other potential customers. The reputation of the
  residential establishment also depends upon the efficiency
  and loyalty of staff.




                         WGSHA | INDUSTRIAL TRAINING EXTERNAL REPORT   68
                       THE PARK, BANGALORE




    INTER-DEPARTMENTAL RELATIONSHIP OF
         HOUSEKEEPING DEPARTMENT


 Cooperation with other departments in the hotel is of
 utmost importance for the smooth running of the
 housekeeping department.

Front Office :

 The work of the two departments is closely allied and
 problems could be of frequent occurrence . The front office
 should inform the housekeeping department in advance
 about details regarding arrivals, departures etc. the
 department should try to keep the rooms ready as soon as
 possible.



Maintenance and Engineering Department :

 In the course of the day the assistant housekeeper may find
 details requiring attention, such as dripping taps, leaking
 pipes, fused bulbs or Air conditioning. These should be
 reported immediately to the maintenance department for
 quick action so that the room is saleable as soon as possible.
 Housekeeping department informs the maintenance
 department of all minor problems which require attention
 before a major breakdown could occur.


                      WGSHA |INDUSTRIAL TRAINING EXTERNAL REPORT   69
THE PARK, BANGALORE




Food and Beverage Department :

  Cooperation is required with regard to linen used in the
  various restaurants. The linen keeper should ensure
  sufficient stock of linen for the restaurants & their timely
  supply. The restaurant manager should ensure no misuse of
  linen occurs. Flowers for the various restaurants are also
  provided by the house keeping department.



Security :

  The housekeeping staff are responsible to guests as their
  belongings are in the rooms. In the advent of a problem,
  the housekeeping dept. should inform the security.
  Cooperation here will be mainly concerned with the
  prevention of fire, thefts, illegal activities etc.

Laundry :

Some hotels maintain their own on-premises laundry, while
others outsource it. Housekeeping should ensure that all
required linen is delivered on time and ensure cleaning quality
in maintained




                       WGSHA | INDUSTRIAL TRAINING EXTERNAL REPORT   70
                          THE PARK, BANGALORE




 Purchase Department :

  The department usually buys all the cleaning materials and
  guest supplies and issues them when required. The relation
  of these functions to housekeeping and purchase is that of
  the managers must pool in their knowledge together to
  consider the characteristics, cost and availability of the
  products. These products are ordered in bulk.



EQUIPMENTS USED IN HOUSEKEEPING :

1.   Vacuum Cleaner: - Used to clean carpet, skirting, windows
curtains and floor, cleaning upholstery and maintain cleanliness
and to avoid dust in rooms and other hotel areas.

2. Scrubbing Machine: - It is used for scrubbing floors and to
polish them .It is very convenient to use and speedy. It reduces the
man power requirement .

3.   Iron Box: -It is used for ironing guest clothing material, staff
uniforms, banqueting linen for formal banquets etc.

4. Washing Machine: -           It is used to wash hotel linen as well
as guest clothing.

5.   Shampooing Machine: -This is used for shampooing
carpets, upholstery etc. it cleans and gives a fresh look.



                         WGSHA |INDUSTRIAL TRAINING EXTERNAL REPORT   71
THE PARK, BANGALORE




6. Scrubber: -These are used for scrubbing floors and removes
stains and it is later squeezed and mopping is done.

7. Squeezer: - It is used to remove excess water and direct it
towards gutters / traps and helps in preparing the floor for
mopping.

8. Mop Stick: -It is used to mop floors with the remaining
water after scrubbing and squeezing. It helps in drying floor faster
as it spreads water.



Cleaning Agents Used:

1.   Soap Oil         :    Used for scrubbing floors.

2.   Dettol           :    To disinfect telephone instruments.

3.   Harpic           :    To clean water closet.

4.   Vim Powder       :    To clean glass, flasks etc.

5.   Arial / Surf     :    To wash clothes.

6.   Phenol           :    To disinfect floor.




                          WGSHA | INDUSTRIAL TRAINING EXTERNAL REPORT   72
                           THE PARK, BANGALORE




FORMS, FORMATS AND REGISTERS
MAINTAINED :

1.    Service Register

2.    Guest Complaint Book

3.    Staff Placement Book

4.    Store Indent Book

5.    Attendance Register

6.    Key Control Register

7.    Departure Register

8.    Discrepancy Report

9.    Lost and Found Registers

10.   Laundry Slip

11.   Guest Comment Card

12.   Duty Roaster

13.   Occupancy Report

14.   Room Boy / Maid Slip

15.   Floor Executive Register

16.   Minibar Consumption register
                          WGSHA |INDUSTRIAL TRAINING EXTERNAL REPORT   73
THE PARK, BANGALORE




      OPERATIONAL ASPECTS OF THE FRONT
                      OFFICE DEPATRMENT




                         WGSHA | INDUSTRIAL TRAINING EXTERNAL REPORT   74
                          THE PARK, BANGALORE




                       The front office is the nerve center of the
hotel, as it plays an important role in the working of the hotel. This
department is responsible for the sale of hotel rooms through a
systematic method of reservation followed by registration and
assigning rooms to guests and acts as a continuous source of
information to guests while staying in the hotel.

Guest get their first impression of the hotel at the front office. The
front desk is the focal point of activity from which the sale of guest
rooms is derived. The front desk plays an important role in image
building for the hotel as it is the first and last point of contact for
the guest. The front desk staff help in selling the various facilities
of the hotel to guest with the ultimate aim to maximize revenue .
Answering guest inquiries about hotel services and housekeeping
department inquiries concerning guest reservation are some of the
routine tasks performed almost constantly by the front office . The
accounting procedures involving charges to registered and non-
registered hotel guests accounts are also very important to ensure
billing accuracy.

The primary task of the front office is to maximize reservation and
optimize occupancy. Selling of rooms contributes to more than
60% of the hotels total revenue earned. . Guests come to the front
                         WGSHA |INDUSTRIAL TRAINING EXTERNAL REPORT   75
THE PARK, BANGALORE




desk register, and receive the respected room assign to them, they
inquire about available services, facilities and information about
other cities, or surrounding areas. The front office often serves as
the   hotel    control   center     for   guest   requests     concerning
housekeeping. It becomes the directing unit during emergencies
such as fire or injury to guests.

The Front Office provides crucial functionality that allows a
property to manage reservations, housekeeping assignments, front
desk operations, night audits, cashier operations and much more.
Guest charges from the POS, Spa, Event Management and Call
Billing systems are posted online to guest folios, allowing front
office staff to view and update guest balances. Each guest can be
assigned multiple folios, which can in turn be user- defined to
contain specific charges from their room, telephone, and other
outlets. Each of these functions can be customized for an
individual property and then altered seasonally to suit the needs of
the property in a timely fashion.


The module facilitates the creation of complex rates based on
special offers, complimentary stays and discount rates. Room
allotments can be configured as blocks that could be given to travel

                          WGSHA | INDUSTRIAL TRAINING EXTERNAL REPORT   76
                          THE PARK, BANGALORE




agents. An overbooking option allows the front office manager to
decide how many rooms can be comfortably set aside in case of
room shortage, without incurring any liability or disappointment.
Reservation staff can then receive appropriate alerts when an
overbooking situation arises. Additionally, the module provides
online statistical information on occupancy and room availability,
enabling the front office manager to make crucial operational
decisions swiftly and accurately.


In-built Property Management Systems(eg:- Opera),have user-
configurable keyboard "hot keys" allowing users to configure keys
based on their preference. This is commonly used as an alternative
to increase efficiency in providing guest services.


The simplified Night Audit process requires no downtime and
facilitates automated database backup at the click of a button. A
Management Flash Report can be generated incorporating a
snapshot summary revenue generation for all profit centers i.e.
Front Office, POS, Event Management with month-to-date (MTD)
and year-to-date (YTD)breakdown.


Rate management is simplified with the intelligent rate
                         WGSHA |INDUSTRIAL TRAINING EXTERNAL REPORT   77
THE PARK, BANGALORE




conditioning to maximize yield that incorporates user-defined
parameters and the ability to create unlimited room-packages of
facilities available in the property.


User-defined templates for letters or notes to guests are built-in for
generation of various guest-related documents e.g. welcome
letters, birthday greetings, flight confirmations etc.

The Graphs feature enables management to obtain a graphical
representation of occupancy trends, business forecasts and various
statistics of their operation at any time.




Shift timings of the front office department:

Morning Shift is from 7 a.m. to 4 p.m.

Afternoon Shift is from 1 p.m. to 10 p.m.

Night Shift is from 10 p.m. to 7 a.m.




                          WGSHA | INDUSTRIAL TRAINING EXTERNAL REPORT   78
                       THE PARK, BANGALORE




        HEIRACHY OF THE FRONT OFFICE
                 DEPARTMENT




                                      FRONT OFFICE
                                        MANAGER




                                                              RESERVATIONS
                DUTY MANAGER
                                                                MANAGER




                  TELEPHONE                                   RESERVATIONS
NIGHT AUDITOR                            SUPERVISOR
                  OPERATOR                                      ASSISTANT




                   AIRPORT            INFORMATION             FRONT OFFICE
                REPRESENTATIVE          ASSISTANT               CASHIER




                              DOOR MAN                BELL BOYS




                      WGSHA |INDUSTRIAL TRAINING EXTERNAL REPORT   79
THE PARK, BANGALORE




     Tariff

                                            EP Plan

     Room Category                                      INR          USD

     Deluxe Room                              14000            350

     Deluxe Balcony Room                       15000           375


     Deluxe Terrace Room                        16000          385


     Luxury Room                              17000           400


     The Residence                             18000          450

     Terrace Suite                            20000           500


     Premiere Suite                           25000           600




     Extra Bed/Third Person                     1000           25




     CATEGORY OF ROOMS/ROOMS BREAKUP

     Deluxe: 36

     Floor 1 : :101,102,103,108,109,110,111,112,113,114,123,124,125,
     126,127,128,131,132
                              WGSHA | INDUSTRIAL TRAINING EXTERNAL REPORT   80
                       THE PARK, BANGALORE




Floor 2    : 201,202, 207,208,209,210,223,224,225,228

Floor 3    : 301,306,307,322,323,325,326,328




Deluxe Balcony: 34

Floor 1 : 115,116,117,118,119,120,121,122

Floor 2 : 211,212,213,214,215,216,217,218,219,220,221,222

Floor3 : 308, 309, 310, 311, 312, 313, 314, 315, 316, 317, 318, 319,
320, 321

___ Indicates: Deluxe Twin Bed Room




Deluxe Terrace: 06

Floor 1 : 105,106.

Floor 2 : 204,205

Floor 3 : 303,304




                      WGSHA |INDUSTRIAL TRAINING EXTERNAL REPORT   81
THE PARK, BANGALORE




     Luxury Room: 08

     Floor 1 : 104,107

     Floor 2 : 203,206

     Floor 3 : 302,305,324,327

     *: Room custom made for the physically challenged

     Residence Floor : 20

     Floor 4 :
401,402,403,404,405,406,407,408,409,410,411,412,413,414,415,416,417,
418,419,420

     Terrace suite : 04

    Floor 1 : 129,130

    Floor 2 : 226,227

    Premiere Suite : 01

    Floor 4 : 421




                          WGSHA | INDUSTRIAL TRAINING EXTERNAL REPORT   82
                       THE PARK, BANGALORE




RELATIONSHIPS :


Supervisors :
                  Relationships with supervisors were good
and had no problems in the department, I carried out the
orders of my managers to the best of my abilities, and they
appreciated me for the same. One of the managers at the
silk box was a former student of W.G.S.H.A and he was
instrumental in ensuring that all doubts and questions were
answered.


Peers :
           Relationships with peers initially were kept
strictly professional and level of interaction with them was
low . However when new trainees came into the
department relationships were built and this made for a
better work environment and more effective operating
capabilities.




                      WGSHA |INDUSTRIAL TRAINING EXTERNAL REPORT   83
THE PARK, BANGALORE




     PURCHASE AND STORES DEPARTMENT :

Purchase department deals with the purchase and storage of
commodities often being received. Storage is done by keeping
in mind the nature of items and ensures adequate supply of
commodities required immediately for the functioning of the
department. This is where the purchase department plays a
vital role in checking the quantity and quality of the
commodities.

The purchase department does not only do the purchasing of food
and beverage commodities for an establishment but it is also
responsible for receiving and storing them at The Park. Only
alcoholic beverages received are checked and handed over to the
F&B controls and they, then further issue it to the outlets at The
Park all the imported sprits and liqueurs served were indented for,
from the head purchasing office in Delhi.

All the liquors and domestic beer are purchased from KSBL
and day to day edible food commodities are purchased locally.
All other non consumable items like soaps, shampoos etc. all
are purchased at the central purchasing office in New Delhi
and are then shipped to its sister properties in other towns.

                         WGSHA | INDUSTRIAL TRAINING EXTERNAL REPORT   84
                           THE PARK, BANGALORE




FUNCTIONS OF PURCHASE AND STORES DEPARTMENT

  i.   To keep goods received in a safe condition till it is
       requisitioned by other department.
 ii.   It keeps an inventory of all procured items.
iii.   Issue of item or material performed as per the department
       requisition slip.
iv.    It classifies the nature of material received based on their
       nature or uses, this helps in material control.
V.     It keeps all the commodities in individual shelves with
       marking or labels on them, which helps in easy
       identifying of the commodity.




                           WGSHA |INDUSTRIAL TRAINING EXTERNAL REPORT   85
THE PARK, BANGALORE




     LEARNING DERRIVED DURING ITE :


              At the end of my training at The Park,
Bangalore, i think it would be safe to say that I have
learned the operational aspects of a hotel in great detail,
also by working in allied departments I have come to learn
how they ultimately play an important role in the main
stream functions of a hotel.
           I have refined my existing skill set and acquired
new ones and now enjoy interacting with guests. I have
been exposed to various situations and circumstances and
have learned to deal with them in an effective manner.
        Also I have understood the work relationships
between the different strata of workers in the organization
and have understood how the work environment of a hotel
is of absolute importance to ensure maximum efficiency
from the members of the organization.




                      WGSHA | INDUSTRIAL TRAINING EXTERNAL REPORT   86
THE PARK, BANGALORE




WGSHA |INDUSTRIAL TRAINING EXTERNAL REPORT   87

				
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