INDUSTRIAL TRAINING REPORT DONE BY

MARISHA BHARAT CHHEDA

RIZVI COLLEGE OF HOTEL MANAGEMENT
& CATERING TECHNOLOGY

DURATION OF TRAINING

FROM 1ST MAY, 2009 TO 1ST NOVEMBER, 2009

NUMBER OF WEEKS
24 WEEKS

DURATION IN EACH DEPARTMENT

 FOOD AND BEVERAGE SERVICE : 4
WEEKS
 FOOD PRODUCTION : 4 WEEK
 HOUSE-KEEPING: 6 WEEK
 BUTLER SERVICE : 4 WEEK
ACKNOWLEDGEMENT

It All Started On 1st may, 2009 When I Got an Opportunity to Get My Industrial
Training In

J.W.MARRIOTT

JUHU

Mumbai-400080

I Was Trying Hard To Get My Self Placed In an Excellent Establishment But It

Was Sheer Confidence Of Our Training Coordinator Mrs. Neelam Paul On My
Potential Who Gave Me My First Break Thru. I Would Also Like To Thank Our
Honorable Principal, Mrs. Riya who accepted my Application for Training.

It Is My duty To Thank MR. SHIV BOSE, Training Manager of Hotel

J.W.MARRIOTT Who Responded to Our Call in the Most Helping Nature and
Incorporated Me in Great Industry.

And At The Last But Not Least I Would Also Like To Thank All My Colleagues,
Seniors & Staff Members Who Helped Me To Complete My Training
Successfully And Gave Me Knowledge & Experience Which Would Act Like A
Solid Base For My Career.

MARISHA BHARACHHEDA
 INTRODUCTION

 Experience Mumbai's most talked about international business and leisure 5

star hotel - The JW Marriott Mumbai. Located in the fashionable up-market
Juhu area and overlooking the scenic waters of the Arabian Sea, JW Marriott
Mumbai is the favorite hotspot of Bollywood celebrities and stars.

 The world class resort style hotel is just 20 minutes from the domestic and
international airports and is in close proximity to Mumbai's major business
parks.

 The Hotel is home to the only one of its kind spa in Mumbai - The Quan Spa
and the stylish nightclub - Enigma. With world class Food and Beverage
offerings, the Hotel houses India's finest Italian, Thai, Teppanyaki & Indian
restaurants and bars.

 JW Marriott Mumbai is the ultimate destination for meetings and events, from
weddings to gala dinners
TITLE: GROOMING (For Male Staff)

PROCEDURE STANDARD

HAIR
 Should always be in good condition and well styled.
 Colour should be natural and re-growth well
maintained.
 Spiky / crew cut styles or shaven
heads not allowed.
 Length must be above the shirt collar. Gel / mousse
permitted however must not look greasy.

 Hair must be cut every twenty days.

 Hair sticking out or over the shirt collar not
permitted.

 Only Royal blue turban must be worn.

TURBAN

MOUSTACHE
 Must be neat and well trimmed. A clean – look is
essential.
 Must not extend past the corner of the mouth.
 Outline of top lip must be visible.
BEARD  Permitted for Sikhs only. Beard must look neat should
be gelled and tied Back.
 Should be well groomed.
 Men with a heavy Facial Hair should carry shaving Kit.
 Not longer than mid – ear, not shorter than top ear.
SIDEBURNS  Flares or Mutton Chops are unacceptable.

MANICURE  Hands must be well manicured and stain free.

 Fingernails and pedicure toenails must be kept short.
  Fingernails must be clean and presentable at all times.
CHAIN  Chain if worn should not be visible.
EARRINGS  Not Permitted.
RINGS  Only two – moderate in size and design, with or
without gemstones are permitted
WATCH  Mandatory to be worn for flight duties.
 Large flash / stone studded / sports watches not
permitted.
 Straps may be black / gold / silver. Diameter of the
dial should not exceed 3 ½ cms
 A conservative, business style watch is permitted.
BRACELETS  No Bracelets are permitted.
 Kada is permitted.
SUNGLASSES  Must not be worn in side the aircraft / terminal
building
 Frames / lenses should be of conservative design
and color.
 The same must not be displayed as part of the
Uniform worn.
 It is also unprofessional to rest them on the head or
shirt pocket.
CONTACT  If required to be worn must be, of the
 Wearer’s Natural eye colour.
LENSES
NOTE  Religious threads if worn must not be visible.
 The dress code when traveling ACM / visiting the
airport / Company.
 Premises is strictly – Business Casual
 / Uniform as per company requirement.
 During Duty hours, Paan Chewing, Eating Paan
Masala, Supari or Chewing Gum is prohibited.
 GROOMING FOR FEMALE STAFF

HAIR  Should always be in good condition and well styled.

 Perms are allowed, but no wild or exaggerated styles
permitted.
 Streaking and highlighting are permitted but only after
consultation with the grooming head.
 Very short Hair must be trimmed every fifteen to twenty days.
SHORT HAIR  Spiky / crew cuts not allowed.
 Hair length should be above shoulder level.
LONG HAIR  Chignon / French roll / Frencholait permitted.
 The ends of the plait should be neatly rolled in. A fine hair net
NO MID
must be used when wearing hair in a chignon.
LENGTH
ALLOWED
FRINGE  If worn not touch the eyebrows.
 Hair Styles where the hair Falls on the forehead are not
permitted.
HAIR  X Rubber / elastic bands / Alice bands not permitted.
 X Gold / Silver / Coloured trimmings on combs / clips not
ORNAMENTS
permitted.
 > Wire / Plastic combs, slide clips, if worn, must be black.
 > Maximum of three combs / clips permitted and should be Co
– ordinate a maximum of four bobby pins permitted.
 X Only plain black U pins and normal pushpins allowed.
 X Comb clips / Ruffles nets should only be black in colour.
MAKE UP  Must wear blusher, lipstick, eye liner.
 Makeup must be applied carefully and renewed / retouched
when required.
HINTS  Always apply blusher before eye
 Makeup, so that you know how mush to use.
  Dust a little translucent powder onto your face if you have an
oily skin.
 Before applying powder colour to your face, tap the brush to
dust off the excess.
 The entire face should be bleached once a month to ensure a
clean look.
EYE MAKE  Eyeliner – Shades of Black.
 Mascara is permitted.
UP
 False eyelashes not permitted.
HINTS  Don’t overdo the mascara; it can make your eyes look spidery.

LIPSTICK  Shade of pink, plumb, rust, mauve, maroons are allowed.

 Brown shades are not allowed.
MANICURE  Hands and feet must be well manicured / pedicure and stain
free.
 Fingernails should be of uniform length and filed and kept
clean.
 Toenails must be short and painted well.
 Nail polish is essential on fingernails. The nail polish colour
regulation is strictly pearly white French manicure / or
matching to the colour of Lipstick.
 Must apply 2 – 3 coats of nail polish.
 Chipped nail polish and false nails not permitted.
 Henna (mehndi) / transfers / tattoos on hands / ankles / feet
are not permitted.
 If nail polish not used, transparent varnish should be applied
to give hands an attractive appearance.
HINTS  Paint each nail with care and in three strikes: first, down the
center, followed by strokes that fill in the sides.
 Let each dry thoroughly before applying the next coat.
CHAIN  Chain if worn should be concealed.
 It should be 18 inches and pendant size of thumb Nail.
EARRINGS  Only a single pair of pearl or gold studs permitted.
 Dangling earring should not be worn.
RINGS  Only two – moderate in design, with or without gemstones are
permitted.
BANGLES /  A maximum of 2 bangles or a gold kada or a bracelet is not
permitted.
KADA /
 If the Sikh “Kada” is worn, the bracelet is not permitted.
BRACELET  No charms or identity bracelets allowed.
 Total width of the 2 bangles not to exceed ½ “.
 Width of the kada not to exceed 1/3 “.
WATCH  Mandatory to be worn for flight duties.
 Large flashy / stone studded / sport watches not permitted.
 Straps may be black / gold / silver.
 Diameter of the dial should not exceed 2 ½ CMS.
NOTE  No mixing of silver and gold jewellery.

SUNGLASSES  Must not be worn in side the aircraft / terminal building.

 Frames / lenses should be of conservative design and colour.
 The same must not be displayed as part of the uniform worn.
 It is unprofessional to rest them on the head / or uniform
colours.
 Sunglasses are a block to inter Personal Communication with
guest and are not to be worn in guest contact areas.

CONTACT  If required to be worn, must be of the wearer’s natural eye

colour.
LENSES
BINDI  Bindi if worn must be in oval shape or round shape either
black / or matching with saree colour.
NOTE  Religious threads if worn must not be visible.
 Wearing of a Bindi is permitted only matching oval shape.
 The dress code when traveling ACM / visiting the airport /
company premises is strictly – Business Casual / Uniform as
per the requirement.
HOTEL HIGHLIGHTS
 The J.W. Marriott Hotel Mumbai Stands Proud Directly On Juhu Beach Close
To the Mumbai Airport
 The Award Winning Quan Spa Features a Variety of Treatments and
Packages and Has 3 Outdoor Pools and a Whirlpool
 Experience the Multi Cuisine Fine Dining Restaurants and the Ritzy Night
Club Enigma

GUEST ROOMS IN DETAIL

  Luxuriously appointed rooms with amenities that ensure a comfortable and
productive stay
 Experience the breathtaking view of the Juhu beach from the comfort of
your rooms
 Enjoy the new Marriott Revive® Bedding Package with custom duvets and
cotton rich lines
 The rooms provide high speed internet, 2-line phone and data ports for
your convenience
 Enjoy daily replenished fresh fruits with complimentary coffee/tea maker in
room
 Limited number of smoking rooms which are subject to availability

HIGH-SPEED INTERNET ACCESS

 Public Areas: Wireless

 Guest Rooms: Wired, Wireless

 Meeting Rooms: Wired, Wireless

TOP ATTRACTIONS

 Juhu Beach (Situated next to the hotel, this is one of the most famous
beaches in Mumbai)
 Chhatrapati Shivaji Terminus (CST)
 Gateway of India (Colonial symbol made to commemorate the visit of King
George V & Queen Mary)

Marriott international operates

More than 2800 hotels and resorts are the world

NORTH AMERICA
 United states of America

ASIA /PACIFIC
 Australia
 China
  Japan
 South Korea

Europe
 France
 Germany
 Ireland
 United Kingdom

Latin America and Caribbean

 Brazil

MARRIOTT BRANDS

FULL SERVICE LODGING

 Marriott Hotels And Resorts
 J.W.Marriott Hotel And Resorts
 Renaissance Hotel And Resorts
 Marriott Conference Centre
 Ritz- Carlton
 BVLGARI Hotel And Resorts
 Renaissance Club Sport Hotel And Fitness

SERVICE LODGING

 Courtyard By Marriott
 Fairdale Inn By Marriott
 Spring Hill Suites By Marriott

EXTENDED STAY LODGING

  Residence Inn by Marriott
 Town Place Suites by Marriott
 Marriott Executive Apartment

TIME SHARE

 Marriott vacation club international (MVCI)

 Horizons by Marriott vacation club
 Marriott grand residence club
 The Ritz- Carlton club

HISTORY OF MARRIOTT

 Marriott’s growth is the story of the great ‘American dream’ coming true.
It’s the story of a family business that started as a nine-seat root beer
stand and grew into a multibillion-dollar corporation that is today a world
leader in lodging and contact services.
 Starring out in life as a poor Utah farm boy, J. Willard Marriott graduated
from the University of Utah in 1926. Using $1,000 in savings and
additional funds borrowed from a friend. Mr. Marriott headed east to start
his own business. On the same day that Charles Lindbergh made the first
flight across the Atlantic on May 20th, 1927, Mr. Marriott opened his first
root beer stand. He introduced Washingtonians to A & W root beer, a new
drink for which he purchased exclusive franchise rights in the area. He
was just 27 years old when he sold his first five-cent mug root beer.

 Soon afterward, he returned to Utah to marry Alice sheets and they

travelled to Washington in a model T Ford to operate the new business.
Summer business was great, but cool weather soon caused root beer
sales to falter. Chili con carne, hot tamales and barbecued beef
sandwiches were quickly added to the menu, and the name “Hot Shoppe”
appeared for the first time. The business prospered, and the Marriott’s had
seven outlets in the nation’s capital by 1932. Despite the Great
Depression, demand remained strong for the restaurant’s budget-priced,
family-style meals.

 Over the next several years, Mr. Marriott concentrated on expanding the
Hot Shoppes and added in-flight catering and food service management to
the company’s operations. In 1953, Hot Shoppes stock was first offered to
the public. The first Marriott hotel, “The Twin Bridges Marriott”, opened
four years later near Washington’s national airport. Designed to
accommodate families and other automobile travelers, as well as business
people using the airport, the first hotel was a tremendous success. Others
soon followed in Dallas and Philadelphia.

 In 1964, Mr. Marriott named his oldest son, J. W .Marriott, Jr. President of
the company, retaining the title of chairman and chief executive officer for
 himself. Although his son had full responsibility for operations, the elder
Marriott remained active as chairman. J.W.Marriott, Jr. succeeded his
father as chief executive officer in 1972. J. Willard Marriott died in 1985 at
the age of 84. Associates mourned the death of a man who embodied the
values and traditions that formed the foundation of Marriott Corporation.

 When J.W.Marriott, Jr. became president he was 32 years old, and has
served as executive vice president of the company and president of Hotel
Division. At the same time, the corporation had grown to include 44 Hot
Shoppes, 4 hotels and the airline catering service. Annual sales during
that year touched $85 million and the associate count was 9,600.

 In 1982, when J.W.Marriott, Jr. celebrated the 25 th anniversary as head of

Marriott corporation, the company’s growth reflected his leadership and
adept management skills. The company’s asset value reached $7.4 billion,
nearly a 100-fold increase in 25 years, and the number of associates
increases to more than 2, 20,000. The company became recognized as
one of the best managed in America.

 A new chapter in Marriott Corporation’s history was written in 1993. To

better position the company’s business for future growth, Marriott
Corporation was divided into two separate companies- Marriott
International. Inc and host Marriott Corporation. J.W.Marriott, Jr. Now
heads Marriott International as chairman and president, while his brother
Richard E. Marriott is chairman of host Marriott. Both companies pursue
separate business strategies and objectives. Yet, both share a common
and lasting heritage: the innovation and aggressive spirit that
characterized J. Willard Marriott’s modest business beginnings since
1927.
 Today, “Marriott” is the world’s leading hospitality company with over 2700
operating units in the United States and 67 other countries and territories.
Marriott lodging operates and franchises hotels under the Marriott, J.W.
Marriott, renaissance, residence Inn, Courtyard, Town place Suites,
Fairfield Inn, Spring Hill suites and Ramada international brand names;
operates Marriott executive apartments; provides furnished corporate
housing through its exec stay by Marriott division; and operates
conference centers. Other Marriott businesses include wholesale food
distributions and the Ritz Carlton hotel company L.L.C. The company is
headquartered in Washington D.C, and has approximately 128,000
associates.

INDEX
 FOOD AND BEVERAGE

HOUSEKEEPING

KITCHEN

FRONT OFFICE

CERTIFICATE

APPRAISAL

FOOD AND BEVERAGE HIERARCHY

General Manager

Food and Beverage Manager

Assistant food and Beverage Manager

Restaurant Manager

Catering Manager

Captain

Steward

Apprentice

Trainee

STANDARD OPERATING PROCEDURES

TASK: BRIEFING

PROCEDURE:
 Everyday, the briefing starts at 6.45Hrs.
 The Captains take the Briefings.
 The following topics are always discussed during the briefings:
1. Allocating sections.
2. Non-availability is discussed.
3. The restaurant sales are discussed.
4. Operational feed backs are discussed.
5. Every staff is assigned a particular job like looking into maintenance, looking
into pantry cleanliness, etc., hence during the briefings, the assignments are
checked.
6. The reservations of the day are also discussed.
7. The daily schedule can be decided which has to be discussed everyday:

TASK: SETTING SIDE STATIONS

PROCEDURE
 One staff is allocated the duty of checking the side stations.
 He is also responsible for proper stacking of all the side stations.
 The equal distribution of cutlery and crockery is done in each side station.
Then the filling of toothpicks in toothpick holder, filling of straws in straw
holders, filling of brown sugars & sugar sachets is also done at the side
stations.
 Par stock for paper napkin, Doily’s, match-box, HP sauce, Tabasco sauce,
writing pads, Hotel pens, etc. is always maintained.
 The side station is thoroughly set by the closing shift for lunch operation
and also by afternoon shift for dinner operation.
 Cleanliness is kept utmost in mind. Viz. Cutlery should be well polished;
teacups and saucers should be checked for cleanliness. The sauce bottle
lids should be kept clean.
 TASK: SERVICE OF WINE BY BOTTLE

PROCEDURE:

 Wipe the lip of the bottle with a serviette.

 The bottle is held firmly in the right hand with the label directed towards
the guest. If white / rose / champagne, then a napkin is collared around
the bottle to prevent the wine from getting warm with the heat of our hand
 Pour about 30 ml of wine into the host's glass for approval. The wine
should be poured into the center of the glass with the bottle held above
not touching the glass, then twisted & lifted straight up.
 After the host has approved the wine, fill the guests’ glasses starting with
the lady guest immediately to the left of the host moving clockwise round
the table. Complete the service by serving the host last.
 When all the glasses have been filled, place the remaining white / rose /
champagne next to the table in a wine cooler with its stand. If red then
leave the bottle on the table.
 Remove the B & B plate with the cork.
 Keep an eye on the guest’s glasses when they are only 1/3 rd, then top
them up.
 When the bottle is empty, clear it away and ask the host whether they
require another bottle of the same wine or another one from the wine list.
 If the same wine is ordered again then repeat the procedure without the
tasting.
 If a new wine is ordered then change glasses.
 TASK: OPENING CHAMPAGNE BOTTLE

PROCEDURE:

 Take the bottle firmly in hand, holding at a 45 degrees angle at waist

height away from the guest’s face. The angle helps reduce the pressure
on the cork
 Hold the bottle firmly with your left hand and with your right hand locate
the wire ring on the agraffe (muzzle or cage), and untwist it.
 Remove foil and cage, holding the cork in place with the thumb of your left
hand as an extra precaution.
 Take a service cloth in the palm of the right hand and with it cover and
firmly hold the cork.
 Hold the base of the bottle with your left hand and twist it to loosen the
cork. Ease the cork gently out of the bottle into the palm of your right
hand.
 Always turn the bottle and not the cork.
 Wipe the lip of the bottle with your service cloth.
 Hold the bottle on the side of the bottle and serve the champagne.
 Alternatively the bottle may be held with the thumb in the punt with the
fingers spread out to support the body of the bottle.
 TASK: SERVICE OF LIQUEURS AND
APERITIFS

PROCEDURE:
 A steward has to have a thorough knowledge about the aperitifs and the
liqueurs available in the bar.
 All aperitifs have a standard measure of 60 ml and are not served in 30 ml.
 Liqueurs are served in 30 ml and 60 ml.
 Before serving the guest, the steward is supposed to ask him as to how would
he like to have his drink.
 The steward should have the thorough knowledge of the Items that go best
with the drinks and also the traditional way of serving them.
 The following are the examples of the different types of aperitifs and liqueurs
served In the pub:
1. Campari: It is served along with a slice of lime. It goes well with soda or on
the rocks.
2. Sherry [cream]: It is served at room temperature. [Dry]: It is served
chilled.
3. Pernod: It goes well with chilled water. Traditionally, a strainer with 2 cubes
of sugar is kept on the glass and the water is poured over the sugar. This
introduces a little sweetness in the drink. It goes well with the orange juice
and tonic.
4. Dubonnet: It is best served chilled without Ice.
5. Vermouth: The dry vermouth is served chilled whereas red vermouth is
served at

ROOM TEMPERATURE.

 All other liqueurs are served in liqueur glass unless the guest wishes to
have it in the mixers of his choice.
 TASK: SERVICE OF MAIN COURSES

PROCEDURE:
 The main course order is taken after the drinks are ordered.
 The Main course is served pre-plated.
 The whole cover is laid on the table with the dinner napkin.
 The stewards lay the table as well serve the meals from the right hand
side.

TASK: CARRYING A TRAY

PROCEDURE:
 Only beverage rounds are used to serve the drinks.
 Since all the food is pre-plated, no American tray is used in the Bar.
 Carry the tray on the left-hand side.
 Balancing of the tray becomes important since expensive spirit is being
placed on the tray.
 Hence it is important to place the ice bucket in the centre of the tray and
the glasses and mixers around the bucket.
 TASK: BILLING PROCEDURE

PROCEDURE:

 A KOT/BOT is generated for every food and drink served.

 For the KOT, there are 2 copies; one-copy stays with the pick-up guy who
prepares and the other is for kitchen.
 Bills are in 3 copies; 2 copies stay with the cashier and the 1st one goes to
the Guest.
 The steward presents the bill to the guest.
 There are three modes of payment. These are cash, credit or room
guests.
 In case the payment is in cash, the steward checks the amount and gives
it to the cashier. He then returns to the guest with the bill copies, which
has a pay stamp and the change if any. Always check his change
 In case the guest pays through credit card, then the steward gives the
cashier the credit card. The cashier processes the credit card. The
steward then collects the charge slip and gets it initialed by the guest. One
copy remains with the cashier along with the bill. The signature is checked
on the credit card slip and finally, the card is returned back to the guest
along with a copy of the charge slip and a copy of the bill.
 If the guest is a room guest, then the guest just signs the bill and writes
down the room no. and name on the bill which are kept with the cashier
the cashier keeps 2 copies for his reference and gives the second copy to
the Front Office for settling the amount in the guest folders.
 TASK: USE OF LOG BOOK

PROCEDURE:
 Logbook is also known as the message-book. This is maintained during
every shift operation.
 Logbook gives everyone in the Lobby Bar details of every activity in the
department.
 All special instruction from guest must be written in the logbook.
 The night shift must enter the log entries for the morning shift people.
 All log entries must be written clearly and neatly with the date & time of the
entry made mentioned on the side.
 The person writing the log must sign all the log entries.
 Captains must enter all the hand over tasks in the logbook.
 At the beginning of the shift all staff are required to read the logbook.
 Night shift must enter the sales figures in the logbook.
 TASK: MAINTAINING PAR STOCKS

PROCEDURE:

 The Manager or the Captain decides the par stock level.

 While taking the par stock level, the average consumption per day is taken
into account.

 The par stock is the required amount of items to run a daily business.

 The Captains are responsible for maintaining and ensuring that the par
stock level is maintained and hence the Captains make the indents.

 Par stock list is always put on the notice board.

 TASK: GREETING THE GUESTS.

STANDARD : Every guest will be greeted on arrival at the restaurant door &
Shown to

a suitable table with minimum delay. All guests must be acknowledged

Within 30 seconds of their arrival in the restaurant.

PROCEDURE:

 The Hostess/Sr. Captain/Manager/member closest to the entrance will

approach Guest.
 Guest will receive a warm smile and a genuine greeting.
 The person greeting the guest at the entrance must stand in an erect
posture and exhibit friendly body language.
 Always use guest’s name if known.
 The greeting will be to the effect of : Sahara Pranam/Good
Morning/Afternoon/Evening Mr. ----- or sir/ ma’am welcome to (name of
outlet)
 The guest will be checked with whether he or she holds any reservations?
 The guest will be asked to accompany staff member to the selected table
after checking with him his preference for smoking/non-smoking section.

OUTLETS OF THE HOTEL

SPICES
  Spice is an authentic South East Asian restaurant
specializing in Thai, Sichuan, Cantonese and Japanese
culinary delights like sushi, dim sum and curries. It has
house meal in warm and beautiful ambience.

TEPPANYAKI COUNTER

 A Teppanyaki counter at the spices restaurant is a place

where you can watch Chef Bam Bang preparing several of
your choicest dishes. Teppanyaki if offered with three fixed
menu options, ranging from Rs. 2000 and wine bottle worth
Rs 2500.

SUSHI BAR

 The Spices Sushi bar is the first Sushi bar in the city. The
bar has various kinds of sushi’s and Sashimi. It is easy for
the guest to watch the Chef plating the tiny morsels into
plate.
 Spice includes Sunday brunch offering a bullet starting 12
p.m. to 3.p.m with Rs 1200 exclusive taxes.
 No. of covers: sitting arrangement is in such a way that it can
accommodate up to 80 covers.

TYPES OF CUISINE

In these restaurant 3 types of cuisine are secured

 Japanese
 Thai
 Chinese

Thai: The chef recommended dish of this cuisine is Neav Prick

Geong Deong (stir fried tenderloin in red curry paste + sweet basil)

Chinese: The Chef recommended dish of this cuisine is Sichuan

chicken (wok tossed in our special Sichuan sauce)

Japanese: The Chef recommended dish of this cuisine is Soft Shell

Crab Tempura (tomato avocado salad, seasoned care topped with
crisp soft shell crab)

TYPES OF SERVICES
  For Sunday brunch there is buffet service, but otherwise
there is sit- down service.

AVERAGE SLAES PER DAY

 The average revenue sale by the outlet per day is around

Rs. 4, 00,000.

TASK PERFORMED

 Serving water
 Clearance of table and Teppanyaki
 Arranging side station
 Guiding the guest for buffet
 Serving welcome drink
 Serving food
 Making tea, coffee at the machine
 Folding napkins
 Setting the back area
 Wiping glasses and plates

DUTY ROASTER

 The shift timing for spices is evening is from 6 till the

restaurant closes

 SEATS: 138 (12/6 Private dining room)

 TIMING:
SUNDAY to TUESDAY 1900 hrs till 23:45 hrs
 FRIDAY to SATURDAY 1900 hrs till 01:15 hrs
 SUNDAY BRUNCH 12:30 hrs till 1600 hrs

 CHEF: Bam Bang & Jimmy.

 MANAGER: MK Khan
ENTERANCE OF SPICES

SUSHI BAR
TEPPANYAKI COUNTER
REFLECTION
It is an attractive bar serving various kinds of Whisky, Rum, Gin, Vodka etc. Our
bartenders are specialized in making various cocktail we accompany the drinks
with soya chips and corn chips.

Manger of Reflection

Our reflection is manage by Mr. Gaurav Kulkarni

Table Cover

Our reflection has 54 seats

Counter Sitting

3 people can sit at the counter sitting and enjoy the exotic drink.

Operating Hours

The bar starts from 12:00hrs to 1:00hrs

Complementary given with drinks

Two types of Munchies are given with the drink named as Soya Chips and Corn
Chips.

Popular Cocktails

Mojito Caprisota, bloody mary is well known drinks served in reflection.

Recipe for Mojito

Ingredients
 Lime Chinks
 3 mint sauces
 Mojito Mint
 Bacardi or Hawaii Rum
 Sugar syrup

Muddle the lime chunks and mint leaves

 Pour some amount of sugar syrup
 Pour some Mojito mint
 Add 60 ml. of Bacardi Rum in it.
 Garnish with slice of lime

Task performed
 Clearance of the table
 Wiping the glasses
 Informing the guest about various offers
 Making cocktails
 Service of Wine
 Service of bitters
 Service of other alcohol
 Taking orders from the guest
 Clearing the cheque
 Refilling the stock
 Set up of Coffee Machine
MEZZO-MEZZO
  It serves Italian Brasserie type of food which includes various kinds of
Exotic dishes, pizza and even home pasta under the guidance chef
Oriyana (the who is specialized in making Italian Pizza) more home-made
Pasta with kinds of Italian Sauce

Manager of Mezzo-Mezzo
 Mr. Amir Raza is the manager of the Mezzo-Mezzo Restaurant.

Timing of the Mezzo-Mezzo

 The restaurant starts from evening 7 pm till night 12.00

 Mezzo-Mezzo has its own Sunday brunch costing rs.1200/- per person +
VAT which include various Pizza and home-made pasta counters timing
for the brunch is 12.00 pm to 3.00 pm.

CHEF ORIYANA
THE BAR TENDER-VALLY
THE BAR
THE VIEW FROM MEZZO-MEZZO
MEZZO- MEZZO BAR
Mezzo Mezzo means half n half. Half mezzo is made of stone and half is made of
wood which can be clearly seen in this picture
SAFFRON
  Saffron has a wide and exotic collection of Indian cuisine in which it
includes South Indian, North Indian, Rajasthani, Gujarati, Maharshtrian,
Goan, etc. cuisine Saffron includes various buffets services also. It has a
lime kitchen through you can see the chef preparing your own favourite
dishes.

Manager of Saffron
 Mr. ANIL BAHUGUNA is the Manager of Saffron.

No. of cover
 This Indian specialty restaurant has a capacity to serve 90 covers.

Operating hours
 The restaurant is open from 7.00 pm till 12.00 pm.

Types of service
 It serves buffet only on Sunday’s otherwise ala cart menu.

Convenient Foods
 We serve papad basket with 6 types of chutney as our welcome snacks .

Average sale per day

 The average sale of saffron is Rs. 2, 50,000 per day .

LIVE KITCHEN OF SAFFRON

 LOTUS CAFE

 It is a 24 hours based coffee shop which serves Indian, Italian and

Continental food. It only serves buffets with more than 150 months liking
dishes. It serves buffet at breakfast, lunch and dinner. It has entertainment
place for small kids and many musical and dance programme.

Manager of the Hotel

 Mr. Giles is the manager of the Lotus Café

No. of Covers
 It can accommodate up to 150 covers it is the largest restaurant in Mumbai .

Specialty of the Restaurant

 Lotus organizes various theme dinners according to which the décor and food
is set.
Example Crab and Prawn night: This includes unlimited crabs and prawn at only
Rs.1200/-per head.

Average Sales per Day

 Average Sales of this 24hrs Coffee Shop is around 5 lakhs.

Tasks performed
 Clearance of the table
 Wiping the glasses
 Clearing of cutlery
 Setting of back area
 Serving of water
 Refilling of buffet dishes
 LOTUS CAFÉ BUFFET RATES

 BREAKFAST Rs. 890/-

 KIDS BREAKFAST Rs. 650/-

 LUNCH Rs. 1075/-

 KIDS LUNCH Rs. 750/-

 DINNER Rs. 1395/-

 KIDS DINNER Rs. 850/-

LOTUS VIEW FROM TOP
 LOTUS KITCHEN

LOTUS RESTAURANT VIEW FROM OUTSIDE

CHEF SHISHIR MORE (SOUS CHEF OF LOTUS CAFÉ)
ENIGMA

Enigma is the night life of the J.W. Marriott it is has 2 bars with 6
Bartenders in it enigma is the second largest night club in Mumbai various kinds

Of cocktail and drinks are served various Dj all over the world perform and shown

Their skills in Enigma. The well-known Dj Akhtar is the resident Dj of Enigma

Operating Hours
It is only open on Thursday, Friday and Saturday and the timings are 11pm to
9am.

Average Sales
Average Sales of Enigma is Rs.3, 00,000 /-

Duty Roster
It has only night shifts

Enigma is also used for various private functions and also has various festival
parties with foreign Dj’s.

Task performed

 Making of Cocktails
 Serves of Snacks
 Clearance of the table
 Wiping the glasses

THE SEATING AREA

THE BAR (IN THE CENTER)
BOMBAY BAKING COMPANY
It is a 12 hour bakery shop which sells various kinds of exotic breaks it has
various kinds of cakes, pastries and alcoholic chocolates. It serves various kinds
of snacks and beverage B.B.C. has its own library and a gift shop. It is the largest
bakery shop in Mumbai.

Manager of B.B.C.

Mr. SHAKTI SINGH is the manager of B.B.C.

No. of Covers

It can accommodate up to 40 people at a time.

Operating hours.

It starts from 10am to 12pm.

Average sales per day

The average sales per day is around Rs. 1, 00, 000 /-

IN ROOM DINNING (I.R.D)

It offers Indian, Thai and food from all over the hotel to your room. This facility is
only available for in house guest.

BANQUETS

With its 4 renovated banquets facilities covering 12000 Sq.ft smartly furnished
equipped with state of the art, conference facilities. Our banquets halls,
Saraswati, Kaveri, Ganga, Yamuna, Indus, Tiesta, Godavari-Jhelum are design
to accommodate every meeting requirement from seminar to boards meeting to
product launches to weddings to accommodation smaller meeting the senates,
the assembly forum a capital are available.

HOUSEKEEPING

INTRODUCTION

Housekeeping is the most important department of the Hotel. This department

takes the cleanliness and Hygiene of the hotel Housekeeping is the back bone of
front office. It also plays an important role in selling of the room Housekeeping
contains various sub-departments such as Uniform room, linen room, floweriest,
laundry, stitching etc.

DEFINITION:

This department is responsible for the cleanliness & upkeep of the front of the
house areas as well as the back of the house area.
 NUMBER OF ROOMS & TYPES OF ROOMS.

There are total 350 rooms with 40 suits. The room categories are as follows.

 Executive Room
 Delux Room
 Executive Rooms
 Presidential Suite
 Maharaja Suite

HIERARCHY OF THE DEPARTMENT

Director of

Housekeeping.

Executive

Housekeeping

Deputy Laundry
 Housekeeping Manger

Assistance Laundry

Housekeeper Supervisor

Pressman& Washroom
Floor Public Linen Room Control room
attendant
Supervisor. Supervisor.
Room Clock Room Linen and

attendant attendant Uniform Room

House persons House persons Tailors

DUTIES & RESPONSIBILITIES

EXECUTIVE HOUSEKEEPER

Organize, supervise and co-ordinate the work of housekeeping personnel on day

to day basis.

Ensure excellence in housekeeping sanitation, safety, and comfort aesthetics for

hotel guests.

Draw up duty rosters and supervise the discipline and conduct of her staff.
Organize maintenance and repair of Guest room.

Deal with articles that a guest may have left behind in the room.

Ensure the provision of proper uniform for the hotel staff.

Ensure obscures of hygiene and safety precaution.

CLEANING THE GUEST ROOM

 Damp-dust the door and all the door fixtures.

 Damp-dust cabinets and clearest
 Damp-dust the mini-bar and replenish beverage and snacks that have
been consumed.
 Damp-dust the bedside table.
 Damp-dust chairs and tables, vacuum upholstered furniture.
 Vacuum the carpet edge and floor baseboards.
 Clean window frames and glass panels if required.
 Damp-dust the head board of the bed.
 Spot-clean the walls if necessary.
 Replenishing bedroom supplies.
 Making the bed
 Cleaning the bathroom.
 Damp-dust the door & door fixtures the toilet, roll holder, in the other
fixtures.
 Flush the W.C. and remove all the used amenities.
 Clean & disinfect the wall phone.
 Apply R6 in the toilet bowel and keep it for 10 minutes.
  Change the amenities.
 Clean the glass, mirror, and washbasin.
 Sanitize the toilet bowel by flushing it.
 Spray airfreshner.

AMENITIES IN THE BATHROOM

 1-Toothpaste Kit
 2- Soaps
 2- Toilet rolls
 Shampoo
 Conditioner
 Shower bath
 Moistures
 1-Bathmat
 Bath towel
 2-Hand towel
 Face towel
 Small mirror
 Weight Scale
 Hair dryer
 Telephone

AMENITIES IN MINIBAR:
 2 types of hard drinks
 2 bottles of each.
 3 cold drink cans.
 2 bottle of evictor water.
 1 tobleron
 1 Pringles.
 1 Box of Almond Salted.
 1 Box of Cashew Salted.

CHEMICAL USED
TASK
 R1- Bathroom cleaner cum Sanitizer concentrated
 R2- Hygienic Hard surface
 R3- Glass cleaner concentrated
  R4- Furniture Polish
 R5- Air Freshener
 R4- Toilet Bowl Cleaner.

LINEN ROOM
 It includes all the uniform & other linens of the hotel energy employee are
given a specific number for his uniform. Every uniform as 3 sets.

LAUNDRY
 5- Washing Machine
 Dry Cleaning Machine
 Steam Ironing Machine
 Calendaring Machine
 Shirt Steam Press
 Leg Steam Press
 Coat Steam Press.

LAUNDRY PRICE LIST

ITEMS COUNT LAUNDRY DRY- PRESSING

CLEANING
SUIT -- 350 175

COAT 150 190 105

TROUSER 115 175 75

/ SLACKS

SHIRT/ TOP/ 115 125 75

T-SHIRT

TIE -- 75 40

KURTA & 160 190 90

PYJAMA

SALWAR & 160 190 90

KAMEEZ
SHORTS 80 110 50

SKIRT 130 150 85

SAREE 170 200 110

BLOUSE 75 150 50

DUPATTA 75 150 50

PETTICOAT 65 75 45

NIGHTY 100 130 70

PULLOVER/ 120 165 75

SWEATER

UNDER- 35 -- --
GARMENT

HAND- 25 -- --
KERCHIEF

STANDARD OPERATION PROCEDURES (SOP’s)

TASK: TO ENTER A GUEST ROOM

STEP STANDARDS

(Measurable/observable)

Gently press the doorbell. To caution the guest of somebody being their at the door.

Entering a room with the guest unaware can be very upsetting

for the guest; so this entire exercise should be done very gently.
 STEP STANDARDS

(Measurable/observable)

Announce the To help the guest identify the purpose of the employee at the
department along with door.
the greeting of the day.

Wait. To give time to the guest to come to the door.

Count till 5.

Repeat the procedure. Three times.

Gently operate the lock See if there is any sound or movement from inside.
and wait.

Gently, open the door a To check if there is a keycard in the slot; presence of keycard
little.
usually indicate the presence of guest in the room.

Announce yourself. To make it doubly sure that if the guest is inside, he should

not be caught unaware.

Be alert To ensure that there is no guest inside the room as the guest
might

still not have heard.

 STEP STANDARDS

(Measurable/observable)

Scan the room for any If the guest is there and is sleeping or does of know of your
sound or movement presence in
before proceeding inside.
the room, quietly go back and shut the door.

If the guest is there and is caught unaware -

- Greet according to the time of the day

- Announce yourself and your department.

- Apologize and give your reason to enter the

room.

- If the guest is upset, offer to the guest that

you can
come later.

Act accordingly.

TASK: TO STRIP A BED

STEP STANDARDS
(Measurable/observable)

Check for any guest clothes It is not a very good sight for a guest to see his clothes
or belongings lying on top of being handled or bundled like soiled linen.
the bed.

Keep the clothes aside on the chair and any other

belongings on the writing desk.
 STEP
Pick up all the pillows and
the duvet and keep them on
the love seat.
Strip the first sheet.
Spread the first sheet again
on the bed.
Straighten the duvet and
remove the duvet from the
duvet cover.
Give a slight jerk to the
duvet and the cover
separately on the
spreadsheet and keep the
duvet aside.
STANDARDS
(Measurable/observable)
At each step in this exercise, one should take care to be
watchful for any guest belonging found mixed with the
linen.
For hygienic reasons, no linen, whether soiled or fresh,
must be put, under circumstances, on the floor or carpet.
This speeds up the stripping process, as these will be
stripped at a later stage.
Hold the duvet from the centre, pick it up and give it a
slight jerk, so that if there is any guest belonging (earring
etc.) tangled in the folds, it will fall on the first sheet.
From the centre and give it a slight jerk, so that if there is
any guest belonging tangled in the folds, it will fall on the
bed.
Soiled linen must go out of the room in a neat bundle; this
is the sheet in which all other linen will be wrapped.
Spread the duvet on the bed, detach the Velcro from the
foot side, take out the duvet and then detach the Velcro
from the head side.
To make it doubly sure that any guest belonging does not
go along with the soiled linen.
Duvet need not go along with the soiled linen.
 STEP
Strip the pillows one by one,
jerk each pillow cover on
the bed, add to the pile and
keep the pillows aside.
Scan the pile again for any
guest or hotel belonging,
and wrap it up.
TASK: HOW TO MAKE A DUVET BED.
What are the steps?
Bring the required amount
of fresh linen from the
trolley.
STANDARDS
(Measurable/observable)
Neatly, on the ottoman.
To make it sure that any guest belonging does not get
mixed with the soiled linen.
Pillows do not form a part of soiled linen.
Neatly, keep on the sofa seat.
Fold all the four corners of the first sheet and wrap like a
neat bundle on the bed.
Add Soiled bathroom linen . to the bundle before wrapping
it up
Standards
Fresh linen required will be of exactly the same number as
the soiled removed.
In the fresh linen bag; the linen must not touch the body for
hygienic reasons. Put the pillow covers on top, then the
duvet cover and then the bedsheet.
Place it on the chair of the writing desk.
 What are the steps? Standards
Cover the pillows. Stand on the side of the bed and place the pillow in front of
you on the bed.

Take a pillowcase, hold it from the open ends and jerk it,
so that it becomes easier to put the pillow inside.

With the edge of your palm, press the pillow in the centre
to fold into half widthwise.

Hold the folded end of the pillow in your hand and tuck the
other end with your elbow, and put the pillow inside the
cover, with you hand reaching the far end to fit the ears
properly.

Place the ready pillow on the sofa seat.

Check the mattress It must be clean, no stains, quilted properly and must be
protector. aligned to be in the centre of the bed.

Spread the first sheet.

Spread the duvet cover and Open the duvet cover such that the closed end comes on
place the duvet inside. the head side.

Slide the duvet inside the cover from the foot side holding
the corners, till you reach the far end.

Attach the duvet and even it Hold the head sides of the duvet cover along with the
out. duvet and shake it to even it out.

Then Velcro the foot side.

 What are the steps?
Straighten the duvet and
remove the duvet from the
duvet cover.
Give a slight jerk to the
duvet and the cover
separately on the spread
sheet and keep the duvet
aside.
Strip the pillows one by one,
jerk each pillow cover on
the bed, add to the pile and
keep the pillows aside.
Scan the pile again for any
guest or hotel belonging,
and wrap it up.
Standards
Spread the duvet on the bed, detach the Velcro from the
foot side, take out the duvet and then detach the Velcro
To make it doubly sure that any guest belonging does not
go along with the soiled linen.
Duvet need not go along with the soiled linen.
Neatly keep it on the ottoman.
To make it sure that any guest belonging does not get
mixed with the soiled linen.
Pillows do not form a part of soiled linen.
Neatly, on the love seat.
Fold all the four corners of the first sheet and wrap like a
neat bundle on the bed.
Soiled bathroom linen.
TASK: HOW TO CLEAN A WC

STEP STANDARDS
(Measurable/observable)

Lift the WC seat Gently lift WC seat & cover.

cover.

Check if the seat cover is loose and give maintenance accordingly.

Flush the WC. So that the WC is free from waste.

Push the water To prevent the formation of watermarks.

level down by at
least 5 mm.
With the WC brush.

Spray the WC Concentrate on the rim.

cleaner.

Leave it for 5 minutes.

Scrub the WC. Using the WC brush, start scrubbing from the rim.

The brush should have long straight bristles and should not be
worn out.

Flush the WC. Once.

Scrub the WC Use a scrubbing pad with multipurpose cleaner.
seat cover and the
flush handle.
The area should be sparkling clean and free of dirt and water
marks.

Wipe the entire Gives a better appeal to the WC. Also, to keep up with the
WC. standards.

Wipe with a bathroom duster.

WC must be dry, clean, and free of all marks and stains and keep
up with the hygiene standards.
TASK: HOW TO CLEAN A WASHBASIN

STEP STANDARDS
(Measurable/observable)

Wet the The deposited dirt and scum would be easier to remove, as water
washbasin. along with cleaning agent will loosen it up.

Spray the multi Concentrate on the rim of the washbasin.

purpose cleaner.

Wet the scrubbing A wet scrubbing pad will not scratch the glass of the basin.
pad.

Scrub the basin, Scrub first the basin, then fixtures and then the counter.
fixtures and
counter.

Clean the stopper. With the cleaning brush.

Stopper should be free from hair and scum.

Rinse the entire Minimum spillage and wastage of water should happen and the
area. entire area should be clean and free of any cleaning agent or
grease.
 Wipe dry the Use a duster to start wiping first the counter, then the fixtures and
washbasin, then the basin until it sparkles.
counter and
fixtures.
The area should be free from any dirt, soap deposit, grease or lint
and should shine after completion of task.

TASK: HOW TO CLEAN A BATHTUB

STEP STANDARDS
 (Measurable/observable)

Remove all The garbage will hamper the cleaning process.

garbage from the
bathtub.

Remove all soiled Removal of linen will ease the cleaning process without spoiling
or fresh linen from the linen.
the bathtub.

Wet the bathtub. The deposited dirt and scum would be easier to remove, as water
along with cleaning agent will loosen it up.

Spray the multi Enough to cover the entire bathtub and it’s fixtures also.
purpose cleaner.

Concentrate on the base of the bathtub but include the sidewalls

and the grouting as well.

Wet the scrubbing A wet scrubbing pad will not scratch the enamel of the tub or the
pad. plating of the fixtures.

Scrub the tub and Starting from the base of the tub, scrub first the base, then the
fixtures. sides and then the fixtures.

Clean the bathtub With a cleaning brush.

stopper.

Should be free from hair and scum.

 Rinse the entire Minimum spillage and wastage of water should happen and the
area. entire area should be clean and free of any cleaning agent or
grease.

Wipe dry the Use a duster to start wiping first the tub and then the fixtures.
bathtub and
fixtures.
The area should be free from any hair, dirt, soap deposit, grease
or lint and should sparkle after completion of task.

TASK: HOW TO REPLENISH ROOM SUPPLIES

STEP STANDARDS
 (Measurable/observable)

Check the service With a disorganized service kit having less or no supplies, one will
kit. need to go out to the trolley again and again, which will hamper
the speed and efficiency of service.

Check for used After removing trash and stripping the bed.
linen when
collecting soiled While dusting the room, all areas are cleaned, and therefore, can
linen from the be checked also, simultaneously.
bathroom and
used supplies
while dusting the Each supply must be checked for it’s presence, validity, quality,
bathroom. and quantity and incase of even one parameter not matching, it
needs to be trashed and a new one to be placed.

Collect all After complete cleaning of the bathroom; just before cleaning the
required linen and floor.
supplies in one
go.
Replenish supplies from the pantry/trolley, after the room is done.

TASK: HOW TO CLEAN A GLASS OR MIRROR

SURFACE
 STEP STANDARDS
(Measurable/observable)

Spray the glass On the entire glass surface.

cleaner.

Use the window squeegee. Check if the rubber lining is clean and
intact.

Hold the squeegee in your right hand, at a proper angle. Place it at

the left corner of the mirror, with the rubber lining parallel to the
vertical edge of the mirror. Press the squeegee and move towards
right. When reaching the other end, turn the squeegee by 180
degrees and move in a right to left direction, overlapping the
previous strip. Continue till you reach the bottom of the mirror.

The squeegee must be used with a constant pressure on the

handle and squeezing must be done leaving no gaps or water
streaks in between.

Check the mirror Any glass or mirror surface must be checked at an angle to know of
surface. the actual results.

The mirror must be completely dry with no stains, marks, hair or

lint. Use the glass cloth to remove marks, if any.

TASK: HOW TO HANDLE LOST AND FOUND

 STEP STANDARDS
(Measurable/observable)

Check for lost & Special care should be taken to check for lost & found in all
found. the departure rooms as soon as the guest checks out.

Search for a lost item opening all drawers and looking on

top of, under, behind and on the sides of all furniture and
fixtures.

Start from the entrance and move in a clockwise or

anticlockwise direction, checking all areas in a systematic
manner, so that no area is left out.

Check the item Whether the item is a lost and found or a hotel property.
found.

Report to your Team Page and inform the Team Leader.

Leader and at the
Communications
Centre. Immediately.

All available Write down information like Date, Time, Room no, Items
information about description and your name.
the item should be
put in black and
white immediately. On the “Item found slip”.
 STEP STANDARDS
(Measurable/observable)
Handover the item. There are chances for the item to go missing from the room
if left in the room.

To the Team Leader, along with the slip.

Keep the item and the slip safely and page for the Team
Leader or Shift Incharge again later.

Collect the From your Team Leader, by the end of shift.

respective Lost and
Found receipt.
That is a proof that you had found and deposited the item
and that it has been safely stored.

If at all the guest did not collect this item and it has to be
given away to the finder, it will be given only on produce of
this receipt.
 KITCHEN

INTRODUCTION:

Kitchen is the most important department in a hotel. The standard of the hotel
depends on the quality of food served.

JW Marriott has one main kitchen, which includes Continental, Indian, Garde Manager
and Banquet Kitchen. The Bakery caters to all the outlets including the Pastry shop for
their bakery requirement. The specialty restaurants Mezzo Mezzo, Saffron, Spices have
their own respective kitchens.

BAKERY

The main bakery is in the J.W. Marriott and it caters to all its outlets including the Pastry
Shop.

The Bakery is divided into:

 The bread room

 The care room
 The chocolate room
 The oven room
THE BREAD ROOM

Here all the different types of breads as well as choux pastry, short crust pastry and puff
pastry are made. Sponges are also made here. In short this is the first area of
production produces go to the confectionary.

SOME RECIPIES ARE AS FOLLOWS:

CHEESE CAKE:

800 gm Cream Cheese

400 ml Milk

600 gm Egg Yolk

400gm Sugar

40 gm Gelatin

800gm Whipped Cream

Take yolk, gelatin, sugar, cream cheese and whisk on low heat. After cooling add
whipped cream and place on base of sponge. This can also be flavored.
BAKED CURD

800 gm Fresh Cream

800gm Curd

2tins Amul Milk Made

Raspberry crush

Mango Pulp

Strawberry Pulp

Mix fresh cream curd and milkmaid in a bowl. Make three portions, add raspberry crush,
mango pulp and strawberry pulp in each portions. Put in clay pots and place the clay
pots on a tray which contains water. Put it for baking at 200 deg C for 15 minutes.

EQUIPMENTS USED IN BAKERY

Dough Roller

Dough Mixer

Floor Siever

Grinder

Tinoper

Prover

Oven

Stove

Bread Slicer
TASKS PERFORMED:
1. Making chocolates
2. Making bread curd
3. Collecting the stores
4. Making indenting
5. baking cake sponges
6. Icing the cakes
7. Making chocolate truffle
8. Making Oviesh
9. Melting Chocolate

BUTCHERY:
Butchery is the place where all the meat is cut into pieces, juliennes, mince. All the meat
cuts to all the outlets of the kitchen are supplied from Butchery

PROCEDURE FOR HANDLING MEATS:

1. When the meat first comes in the hotel. It is taken to the cold storage.
2. Wash hands and put gloves before handling the meat.
3. The knife and the chopping board are kept separate for the meat.
4. Cut the meats into required shapes and size.
5. Weight them and put into the cold storage.

DIFFERENT CUTS OF THE MEATS:

Chicken : Juliennes
T-Shanghai
Slices
Curry Cuts
Mince
Supreme
Tikka
Boneless
 Mutton Kind Legs: Curry Cuts
Boneless

Mutton Legs: Curry Cut

Boneless
Mince

MAIN KITCHEN

ALL THE Food which goes to the Banquet Sub-functions are prepared here.

There are two types of kitchen:

1. Indian Kitchen
2. Continental Kitchen

INDIAN KITCHEN:
It includes:

1. Tandoor
2. Veg-Section
3. Starter Section
4. Snack Section
5. Sweet Section
6. Pre-Preparation Section

1: TANDOOR: In this tandoor items and snacks are prepared. Various types of
bread are also made here like:
  Naan, kulcha, paratha, mint naan, roti etc.
 Chicken tikka, panner tikka, mutton tikka etc.

2: VEG – SECTION: All types of vegetables, soups, veg. curries are cooked here.
3: STARTER SECTION: The entire starter for the banquet fuction is prepared
here.eg. Jalapeno poppers, chicken tikka, veg. spring roll.

4: SNACK SECTION: all the high tea snacks like samosa, sandwiches are made
here.

5: SWEET SECTION: all the sweet delicacies from all over the India are prepared
here. It also known as in Hindi “halwai kitchen” e.g. Jalebi, rasgulla, etc

SHIFTS:
1ST SHIFT
7:00 a.m to 5:00 p.m morning shift in which mizan-pla is done

2ND SHIFT
4:00 p.m to 12:00 a.m evening shift where the main food is prepared.

TASK PERFORMED
 Cutting vegetables
 Making of breads in live kitchen
 Making of all purries
 Making of snacks
 Making of vegetables

FRONT OFFICE
INTRODUCTION:
Front office is the place where guest comes to know all the overview of the hotel. The
relation maintained with the guest starts from this place.

There are 350 rooms elegantly appointed rooms including, 20 suite rooms. Rooms are
divided into the following categories:

1 Superior Rooms

2 Executive superior Rooms situated only on 4th floor that is executive floor

3 executive Deluxe Rooms

4 Presidential Suites- reservation and room tariff is fixed by the sales and marketing
department and not by the front office. (Room no. 501)

5 Vice Presidential Suite – room no 588

6 juhu suites – 2 on each floor except 5 th floor

7 junior suites – non sea facing, one on each floor

8 ocean suites

9 lotus suites – central wing, 3 on each floor except the 4 th floor

HOTEL BUSINESS SERVICES INCLUDE

24-HOURS business centre

Baby sitting

Beauty parlour/ hair spa

Car hire services

Colour copier

Currency exchange

Doctor on call

Express laundry / dry cleaning

Florist

EXECUTIVE LOUNGE
The executive lounge situated on the 4 th floor, overlooks the Arabian Sea, the lotus
pond and our aquamarine infinity pool. All guests in the executive floors, are entitled to
the usage of the executive lounge.