INDUSTRIAL EXPOSURE TRAINING REPORT

ON
OBEROI GROUP OF HOTELS

TRIDENT NARIMAN POINT

(9TH DECEMBER 2019 TO 16TH MARCH 2020)

BY
ANJALI BABUSING CHAVAN
T.Y. BATCH – A
ROLL NO. - 29

TO
D.Y.PATIL
SCHOOL OF HOSPITALITY AND
TOURISM STUDIES

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 OBEROI GROUP OF HOTELS

The Oberoi group is a hotel group with its headquarters in Delhi. It was founded in
the year 1934, the company owns and operates 31 luxury hotels and two river
cruises ships in six countries across the world, primarily under the Oberoi Hotels &
Resorts and Trident brands. The two major holding companies of The Oberoi
Group are EIH Ltd. And EIH Associated Hotels.

The Oberoi family is the major shareholders in EIH Ltd. with a 32.11% stake. The
founder of the group in 1934 Rai Bahadur Mohan Singh Oberoi bought two
properties; the Maidens in Delhi and the Clarke’s in Shimla. In the following years
Oberoi, assisted by his two sons, Tilak Raj Oberoi and Prithvi Raj Singh Oberoi
continued the expansion of their group with the properties both in India and
abroad.

The Oberoi Group currently manages 33 hotels under the luxury brand Oberoi
Hotels & Resorts, with a further 10 five star properties under the Trident Hotels
brand.

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 TRIDENT HOTEL
NARIMAN POINT, MUMBAI

Trident hotels owned and managed by The Oberoi Group. Presently there are 10
Trident Hotels in India. These are located in Mumbai, Gurgaon, Agra, Jaipur,
Cochin, Udaipur, Hyderabad, Chennai, and Bhubaneswar. The Oberoi Group also
operates a Trident Hotel in the Saudi Arabian city of Jeddah.

The hotel stands tall with a 35 storey skyscraper hotel on Marine Drive in Nariman
Point, Mumbai, India. On completion in 1973, it was the tallest building with the
height of 117 meters in South Asia, surpassing the 105 meters Express Towers,
located next door. It stayed the tallest building in South Asia until 1980.

The hotel opened on 7th April,1973 as The Oberoi Sheraton Hotel. It was built by
Mohan Singh Oberoi, at a cost of 180 million rupees, as a joint venture between his
Oberoi Hotels and US-based Sheraton Hotels. Oberoi paid Sheraton a fee of $150
per room per year to manage the hotel, but this gave him access to an international
reservations and marketing system. Oberoi served the joint venture with Sheraton
and the hotel was renamed The Oberoi Towers on 5th March,1979 . The hotel was
renamed Hilton Towers Mumbai on 5th April, 2004. And then it was renamed
Trident Nariman Point on 1st April, 2008 when the alliance with Hilton ended.

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FOOD PRODUCTION
Food production is an important department which is responsible for preparing
food in the hotel, if there is no food there is no service and thus no business. The
co-ordination between this department and food and beverage services is utmost
important as only this ensures smooth functioning and efficient service to the
guest.

KITCHEN IS DIVIDED INTO FOLLOWING SECTION –

 Main kitchen
 Frangipani
 India Jones
 Garde Manger
 Bakery
 Butchery
 Commissary
 Cafeteria

Learning Objective -

While training in the kitchen I got the chance to work in three different sections of
the all those are the garde manger section, main kitchen section and frangipani
kitchen section. Each section I worked for at least 7 days.

1. Garde Manger – This section is responsible for cold food preparations.

Making sandwiches, fresh fruit juices for all the outlets, salads for banquets
function as per the menu, cutting fruits for the breakfast, providing all the
cold food items for banquets as well as the restaurants of the hotel.
While working in this kitchen, the task given to me were peeling oranges
for juice, making fresh juices, cutting fruits, making salads, making dips
(different flavored humus), stacking the walk-in and collecting the dry
ingredients as well, cutting vegetables, making sandwiches, preparing

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 cheese platter, using the equipments, co-coordinating with the other
sections. Temperature of the garde manger as well as the walk-in.

2. Main kitchen - It is also called as the banquets kitchen as it caters to the

needs of all the banquet functions. This is located in such a way that it has
easy access to all the banquet halls and other kitchen.
The main kitchen is divided into following sections:
Indian section, Oriental section, Tandoor section, Continental section,
Pantry section.
While working in main kitchen the task assigned were to stack the store,
prepare and assist the chef for the breakfast at the club lounge. Then in the
pantry section make tikkis, chat, dahi bhalle, bake julab jamuns, in oriental
section make spring rolls, cut the vegetables, fry fish, do preparation as per
the banquet events daily and handover the food to the service staff.

3. Frangipani kitchen – It is one of the busiest kitchen in the hotel. The

restaurant is open from breakfast to dinner. There are continuous operations
going on for three types of meals. For morning breakfast live egg counter,
south Indian breakfast dishes and cold as well as hot buffet. Then the lunch
preparations are also started on the other side as soon as the lunch ends the
preparation starts for the dinner. This cycle is followed every day.
While working in frangipani kitchen, the task was to stack the store
according to the requisition, stack the store dry as well as the walk in and
deep freezers, make curd, raita, pickle drone for the IRD, chop the
mushrooms for the breakfast, peel onions, assist the chefs at the buffet,
make pancakes, fill packets of soup and OTM.

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 ACCOMODATION MANAGEMENT
The housekeeping department ensures the cleanliness, maintenance of lodging
properties. The department not only cleans and prepares the guestrooms for the
guest but also cleans and maintain everything in the hotel property so that it is
fresh and attractive. Housekeeping department is the most crucial for looking after
the comfort of the guest. It is by the efforts by the staff of the department provided
to the guest where they feel “a home away from home”. It is very important for the
department to coordinate along with the front office department to maintain the
smooth functioning a great stay of the guest.

Total no. of rooms in the hotel are – 555 rooms and these are divided into different
categories, those are:

 Trident executive suite – 891sq.ft.

 Trident special suite – 1495 sq.ft.
 Premier ocean view -300 sq.ft.
 Premier room – 300 sq.ft.
 Superior room – 300 sq.ft.
 Deluxe suite room – 11th floor room no. 34, 12th floor room no. 01,34, 14th
floor room no. 01 and 34.
 Presidential suite room – 2150 sq.ft.
 Rooms for handicapped – 25th floor room no. 9 and 11

SERVICE FLOOR – 34TH AND 22ND

CLUB FLOOR –27TH, 28TH,29TH
SMOKING FLOOR – 29TH, 12TH, 19TH
ALL ODD NUMBER ROOMS ARE PREMIER CITY FACING ROOMS
AND ALL EVEN ROOMS ARE PREMIER OCEAN VIEW ROOMS.

Different sections under the housekeeping are -

Guestrooms, mini bar, shoe shine, laundry, uniform room, linen room, spa, public
areas, etc.

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Learning Objectives -

The task given in the housekeeping department was to assist the seniors to clean
the guest rooms as and when required. The cleaning of the rooms procedure starts
with entering the guestroom with the proper standard, cleaning the garbage,
removing the soiled linens, cleaning the bathroom, making the bed, dusting,
vaccuming, placing the supplies, checking the mini bar, filling the checklist daily,
stacking the floor pantry as well as the maids trolley, using the chemicals as and
when required, taking care of guest requests, giving the turndown service,
procedure to be followed during the turn down service, amenities required in the
guest room, working in the public areas, guest interaction, brands of amenities used
in the guestrooms, proper techniques used to clean a room, to be alert all the time
as the housekeeping staff are the one who get more in contact to the guest.
Maintain the tally sheet and give the records in the department.

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FOOD AND BEVERAGE SERVICE
Food and beverages services is all about serving the guest as well as making the
meal comfortable for the guests. The staff of the hotel serves the guest food and
beverages as per the orders of the guest. Food and beverages can be broadly
described as the process of preparing, presenting and serving of food and
beverages to the customers on premises as well as of premises.

BANQUETS –

Following are the eight banquet halls in Trident hotel –

 Regal room – capacity 500-750

 Gulmohar room – capacity 70-150
 Jacaranda room – capacity 50-100
 Lotus room – capacity 120-200
 Sunset lounge – capacity 70-150
 Mexican room – capacity 50-100
 Roof top – capacity 140-250
 Malabar room – capacity 40-100

Learning Objectives –

In the training period we were allotted in the

banquets to work as per the given task. While
working in the banquets I learned about
different types of table setups, different type
of tea and how to make it, different coffee,
how to serve the guest, how to take orders,
making KOT’s, buffet setup, cutlery and
crockery use, different beverages, clearance of the table, new setup of the table,
hosting the guest towards the table, did breakfast service in the banquets.

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Restaurants
Following are the restaurants in Trident Hotel –

 Frangipani
 Veranda
 India Jones
 Opium den

Frangipani – a Mediterranean all day dining restaurant located in the lower lobby
of trident. Serving combined cuisine, the restaurant is specialized in cold, hot and
dessert buffets. The wood fired fresh pan pizza is specialty of this restaurant. The
Jamaican blue mountain coffee is also famous. No. of covers - 121.

Verandah – the verandah is a wonderful seating for morning coffee, casual dining
with friends or business associates, or a late night snack. It is at the lobby level the
ambience of café is relaxing and comfortable.ir offers desserts, sandwiches and
pastries. No. of covers – 40.

India Jones – the restaurant offers traditional dishes and secret recipes from
Bhutan, Vietnam, Singapore, Hong Kong, Malaysia, Indonesia and Japan. It is also
called as Pan Asian cuisine. The menu has more than 100 dishes. Except deep
frying. No of covers – 109.

Opium Den (bar) – offers a wide range of finest wines, liquors, home infused
vodka, sake, daiquiri and cocktails as well as draught beer is also offered to the
guests. Bar is designed for leisure and guests can conduct business deals over here.
The ambience is low seating and dim lights. It is connected to the India Jones.
No. of covers – 83.

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Conclusion –
My training in Trident Nariman Point was a great experience and a great exposure
in the five star hotel. While the training the practical experience I got will
definitely be a great treasure for me for my career. During this training period I
was exposed to various departments which have increased my presence of mind. It
also taught me to face challenging situations with a pleasant smile on face.

This training has broadened my outlook towards the industry and its manner of
functioning. My training at the hotel will go long in helping me achieve my goals
and certainly remain as one of the most memorable period of my life.

This training also helped me in polishing my skills and to gain knowledge,

confidence and ability to achieve my goals in future. It was my first experience
under great and highly experienced professionals.

With a special note of thanks to the staff and management of hotel I hereby
conclude.

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