Made By:Rahul

Chaudhary

1530991120

Industrial Training Report

About the Hotel:

The Hilton Garden Inn brands signature facilities and services

include complimentary Wi-Fi and 24-hour business center services
like printing, photocopying and faxing; the 24-hour Pavilion Pantry
convenience mart; comfortable Serta beds and work desks with
ergonomic Herman Miller chairs in all guest rooms. Work up a
sweat with the fitness center's cardio and weight machines or take a
dip in the whirlpool.
 F&B Service Outlets

India Grill (Multicuisine restaurant)

High Spirits (The Bar)

Iris/Oryo

The Boardroom

Pavilion Pantry

The Cake Shop

 F&B Service Department

Food and beverage department occupies an integral place in any hotel

industry. It plays a vital role in the profitable process of the hotel
business. It provides varieties of prepared food and beverage in an
appropriate hospitality manner through its outlets/unites to the
distinguished guests.
The main aim of the food and beverage department of this hotel is to
achieve guest satisfaction and thereby increase the revenue of the
hotel. At vivanta by taj hotel the service offered by this department
plays an important role in achieving good relations with guests,
management and public. This department consists of food and
beverage manager Mr. Ujjwal plays vital role in the smooth
functioning of food and beverage service with the channels of chefs,
restaurant manager, cost controller bar, manager, banquet manager
,kitchen stewarding, captain and waiters.
 My duty and responsibility at food & beverage
service department

1. Before service:
Inspects tables in assigned station for cleanliness, serviceability and correct set-up.
Checks and, if necessary, replenishes side-station with sufficient equipment to ensure smooth
service, within the station.
Arrange any buffet tables with clean linen and skirt.
Checks and cleans menus, beverage lists.

2. Has a thorough knowledge of the menu.

3. Has a thorough knowledge of all equipments crockery glassware and cutlery, used in the
restaurant.

4. Knows the various napkin folds used in the restaurant.

5. Knows how to set up a table and re-set a table after use.

6. Knows how to present wine to a guest and open.

 My duty and responsibility at food &
beverage service department
7. Knows which items are unavailable on the menu and which items have to be pushed.

8. Assists in the seating of guests arriving at the table. Greet arriving guests in a pleasant manner
and begin correct sequence of service.

9. Learn how take order faster and correctly.

10. Serves beverages to guests.

11. Take dishes from the kitchen and place dishes to the side station, according to instructions or
under supervision of the Restaurant Manager and serves directly to guests.

12. To ensure always, that the correct dish is served to a guest where multiple orders have been
placed.

13. Clear table after completion of each dish or, at end of meal, after all guests have finished
eating dish/meal.
My duty and responsibility at food & beverage
service department
15. Observes equipment on side station during service and replenish items when
necessary to maintain standard of service.

16. After guests depart, clear, clean and re-set the table before the next guest
arrives.

17. At end of service, set-up tables and station, if required, for next meal service.

18. Check cruets and replenish as necessary.

19. Clear table accessories, to side station, as necessary.

20. Collect soiled linen and prepare to exchange at laundry.

 Work Performed By Me:
Daily cleaning of back area
Picking up the dry store
Picking up the Beverage store
Clearing the Buzzing tray in Bombay Express
Picking up the Cake from the bakery as per the kot number
Folding the cake boxes of 1 kg , 1\2 kg and 3 kg ; as well as folding the
pastry box
Making the take away of the guest
Taking order from the guest
Placing order on the table
Clearing the table and dusting it from time to time
Picking order of the guest from the butchery of raw meat
Picking up order from the LVC kitchen i.e, the main kitchen
Staking up of all tea and coffee supplies
At the end cleaning up the coffee machine
Covering all the items with cloth before closing
Closing up of the cash and if excess , submitting it in the finance.
 Leanings in the Department

Learned how to do table set ups

Learned how to do napkin folds
Learned how to do clearance
Learned how to do services of different types of tea and coffee
Learned how to do sideboard setup
Learned how to pick up food with KOT number
Learned how to make different types of tea and coffee on the
Machine
Store pickup
Learned how to place order on to the guest table
Learned how to close the cash
Learned the closing of the restaurant
Learned to make takeaways
Learned to work as a teamplayer
Made by: Rahul Chaudhary
1530991120