TRAINING REPORT Aditya Raju Chougale
TRAINING REPORT Aditya Raju Chougale
TRAINING REPORT Aditya Raju Chougale
Done by:
Aditya Raju Chougale
NCHM Roll No. - 2241330008
At
TRIDENT HOTEL JAIPUR
Submitted To
INDUTRIAL
EXPOSURE TRAINING
REPORT
Academic Year
2022-2025
DECLARATION
I, Aditya Raju Chougale student of FHRAI IHM
hereby declare that I have completed my
training report on
“TRIDENT HOTEL JAIPUR” in academic year
2023-2024.
The information submitted is a true and
original to the best of my knowledge.
Signature of student:
Name of student: Aditya Raju Chougale
CERTIFICATE
Signature of External:
Name of External:
Date :
Place:
Acknowledgement
Rai Bahadur Mohan Singh Oberoi was born on 15th August, 1898 in
erstwhile undivided Punjab, which is now in Pakistan. He was only six
months old when his father died. Success and fortune did not,
therefore, come easily to him. Initiative, resourcefulness and hard
work, combined with the capability to face and overcome the most
overwhelming odds can best characterize this phenomenal
entrepreneur.
Budding Entrepreneur
In 1934, Mr. Oberoi acquired his first property, The Clarkes Hotel, from
his mentor by mortgaging his wife’s jewellery and all his assets. Four
years later, he signed a lease to take over operations of the five
hundred rooms Grand Hotel in Calcutta that was on sale following a
cholera epidemic. With his customary confidence and sheer
determination to succeed, he was able to convert this hotel into a
highly profitable business venture.
International Pioneer
Having consolidated his early ventures, Mr. Oberoi became the first
Indian hotelier to enter into an agreement with an internationally
renowned hotel chain, to open the first modern, five-star hotel in the
country. The Oberoi Inter Continental, in New Delhi opened in 1965.
The I-Con, as it became popularly known, offered facilities that no other
hotel in the country matched and was India’s first luxury hotel.
This achievement was enhanced with the opening of the 35-storey
Oberoi Sheraton in Bombay, in 1973. Mr. Oberoi was the first Indian to
work in association with international chains to woo international
travelers to India. This led to a heavy influx of international travelers
and foreign occupancy soared to an average of 85%. This enabled The
Oberoi Hotels to significantly contribute to India’s foreign exchange
earnings.
The Group employs more than 12,000 people worldwide and owns
or manages 30 hotels and luxury cruisers in five countries.
MISSION
Our guests
We are committed to meeting and exceeding the expectations of
our guests through unremitting dedication to perfection, in every
aspect of service.
Our people
We are committed to the growth, development and welfare of
our people, upon whom we rely to make this happen.
Our distinctiveness
Together we shall continue the Oberoi tradition, of pioneering in
the hospitality industry, striving for unsurpassed excellence in
high potential locations all the way from the Middle East to the
Asia Pacific.
Our shareholder
As a result, we will create extraordinary value for our
shareholders.
VISION
• We see an organization which aims at leadership in the hospitality
industry by understanding its guests; designing and delivering
products and services which enable it to exceed their expectations.
We will always demonstrate care for our customers through
anticipation of their needs, attention to detail, distinctive excellence,
warmth and concern.
• We see a lean and responsive organization where decision making is
encouraged at each level and which accepts change. It is committed
and responsive to its guests and their stakeholders.
• We see a multi skilled workforce; which consists of team players who
have pride of ownership, translating organizational vision into
reality.
• We see a multi skilled workforce; which consists of team players who
have pride of ownership, translating organizational vision into
reality.
• We see a diverse workforce which has been exposed to different
cultures, problems, situations and can use its experiences to enrich
the local employees whether in India or overseas.
• We see the world dotted with hotels of The Oberoi Group in
strategic commercial and resort locations.
• We see user-friendly technology enhancing value for our customers
and helping our personnel by making information more accessible.
• We see an organization which is conscious of its role in the
community, supporting social needs and ensuring employment from
within the local community.
• We see an organization which is committed to the environment,
using natural products and recycling items thus ensuring proper use
of diminishing natural resources.
DHARMA
Fundamental Code of Conduct
We, as members of The OBEROI Group are committed to display
through our behavior and actions the following CONDUCT which
applies to all aspects of our business:
TRIDENT HOTEL JAIPUR
Situated near Jaipur airport and near Jaipur railway station, Trident,
Jaipur is perfectly positioned to enjoy the city's landmark monuments
and bustling bazaars. For leisure or business travelers to Jaipur,
sightseeing and shopping are musts. The concierge can help arrange
with city tours or suggest the best places to shop.
Hotel Facilities
Business Centre
• Meeting rooms with audio - visual equipment
• Billiards Table
• Table Tennis
• Travel desk
• Laundry and valet service
• Rooms for guests with special needs
• Doctor on call
• Babysitter on call
• Yoga sessions
• Experienced travel guides
• Kids Club
Compliments
Laundry
The principle objective is to provide clean and hygienic linen and
garments to guests and uniforms to employees. This is achieved
by using state-of-art equipment with a focus on high quality and
service excellence.
Kitchen
The kitchen team takes pride in cooking a variety of different
cuisines to enhance the culinary experience of our guests. The
chefs are creative and are constantly training each other to
improve skills in different cuisines and sections of the kitchen.
The kitchen team ensures that the food served at the hotel is
of superior quality and taste. We place great emphasis on using
the best ingredients from around the world and India, cooked to
perfection to give our guests memorable dining experiences. Our
kitchen teams take pride in going the extra mile in meeting
special guest requests.
Front office
The objective of Front Office is to provide impeccable and
consistent service to all guests that visit the hotel through
reservations, concierge, telephone operations, cashiering, bell
desk and business centre. The Front Office department strives
to offer efficient and personalized guest service in a warm and
courteous manner with the aim of delivering an unforgettable
experience.
Boutique
Boutiques at our hotels store the finest jewelery, arts and crafts of
the country. Knowledge of the service professional, able to give
an Insight into the culture and craftsmanship. The objective at The
Oberoi Boutique is to provide quick and efficient service to guests
in the most friendly and courteous manner with the aim of
delivering an unforgettable shopping experience to the guests.
Spa
The Oberoi Spa provides quality world class spa experience for
our guests and associates; a place where beauty, comfort,
knowledge and personalized attention to create a totally
memorable and rejuvenating experience. Our goal entails building
enduring and rewarding relationships with our guests through
knowledge, wellness and superior service.
HOUSEKEEPING
Housekeeping refers to the management of duties and chores
involved in the running of a household, such as cleaning, cooking,
home maintenance, shopping, laundry and bill payment. These tasks
may be performed by members of the household, or by other persons
hired for the purpose.
Importance Of Housekeeping
Housekeeping is an operational department in a hotel, which is
responsible for cleanliness, maintenance, aesthetic upkeep of
rooms, public area, back area and surroundings. A hotel survives
on the sale of room, food, beverages and other minor services
such as the laundry, health club spa and so on. The sale of rooms
constituter a minimum of 50 per cent of these sales. Thus, the
major part of the hotel’s margin of profit comes from the room
sales, because a room once made can be sold over and over
again. The effort that a housekeeping department makes in
giving a guest a desirable room has a direct bearing on the
guest’s experience in a hotel. Guestrooms are the heart of the
hotel.
Spring Cleaning
Spring cleaning is generally performed once a year by moving
furniture and cleaning the guest rooms entirely for dust, stains,
broken furniture, and garbage. It is also called as Deep Cleaning as
it is ensured that no portion of the area is left soiled.
Periodic Cleaning in Hotel
Some cleaning such as occupied guest room cleaning requires to
be carried out twice on daily basis. The check-in and check-out
cleanings are little less frequent.
Turndown Services
An evening cleaning is done between 6:00pm to 9:00pm in which
guest is asked if he or she would like their room to be cleaned.
The procedure is similar to cleaning of occupied room but little
less in depth.
Guest supplies:
In bathroom:
Four bath towel
Three face towel
Three hand towel
One bathmat and
Anti skid mat
On vanity counter:
Dental kit
Kama ayurveda soap & moisturizer
Shower cap
Comb
Hair dryer
Sanitary Bag
Waste bin
Facial Tissue
Room
Laundry bag with laundry slip
Luggage rack
Shoe polish
Writing Folder
Calendar
Magazine
Alarm Clock
Scribbling Pad and pencil
Complimentary water
Tea Coffee Making Facility
IRD Menu and Breakfast card
Cupboard:
Iron box and board
Bathrobe
Hanger
Safe
Torch
TCMF Tray:
o TCMF Box, Coffee Mug, Tea Spoon, Dip Tray and Kettle.
Four Milk Concentrate (D’lecta)
2 Trident Green Tea
2 Trident Assam Tea
2 Trident Darjeeling Tea
2 Trident Earl Grey Tea
Four Nescafe Coffee
Four white sugar & Four brown sugar
Four Non-Calorie Sugar Free (stevia)
Minibar
2*Kingfisher beer(330ML) - Rs. 350(each)
2*Aava mineral water(250ML) - Rs. 100(each)
2*Coke can(300ML) - Rs. 150(each)
1* Fanta can - Rs. 150
1* Sprite can - Rs. 150
1* Soda - Rs. 150
1* Biscuit - Rs. 100
1*Chocolate - Rs. 160
1*Chips - 125
1*Nimbu Roasted Chana Jor - 125
1*Peri Peri Chickpeas – 125
In bathroom:
4* bath towel – 30”*60”
3* hand towel – 16”*30”
3* face towel – 13”*13”
1* bath mat – 20”*34”
In room:
Single bed sheet – 290*210 cm
Double bed sheet – 290*280 cm
Single duvet cover – 240*194 cm
Double duvet cover – 249*240 cm
Rectangle pillow cover – 88*57 cm
Uniform Room
It is one of the most important section in HK . All the
uniforms are issued from here for different departments .
Uniform Room Supervisor heads the linen room. A proper report
is prepared for Linen received and issued. Each staff are given a
particular code that holds goods of their linen. Uniform room has
a tailor that stitches and mends the uniform and an upholster to
take care of upholstery work.
Laundry
The importance of laundry is inevitable as it processes the soiled
linen and uniform and supplies clean linen and uniform on daily
basis thus plays an important role in maintaining high standards.
Its also one of the important section for revenue generation.
Laundry Process:
Collecting soiled linen
Transporting the soiled linen
Sorting linen
Weighing and loading washer
Washing and extraction
Wash hands
Unloading washer
Loading dryer
Finishing
Sorting and redistribution
Equipments in laundry
Calendar machine
Hot head press
Steam press
Washing machine
Hydro extraction
Dry cleaning
Chemical used are of diversey taski.
Hotels are justify proud of their reputation for fine cuisine and
elegant dining. Food production is an integral part of hotel. When the
guest arrives at the hotel he not only expects good food of the
highest possible standard. Especially in today’s times with growing
competition it is very essential that the hotel tries to provides as
many food outlets to the guest serving various kinds of quality
cuisine.
Hierarchy of kitchen
Executive chef
Sous chef
Chef de partie
Commis 1
Commis 2
Commis 3
Apprentice
Trainees
Shift allocation
Morning shift : 7:00am-7:00pm
Afternoon shift : 11:00am-11:00pm
Night shift : 11:00pm-11:00am
Trident Jaipur the kitchen is specifically designed so that it is
exactly in the middle of the hotel and can be accessible from
anywhere.
There is only one main kitchen, that cater orders from everywhere i.e.
Jalmahal, Mansagar Bar, IRD, Banquet(Jaigadh and Nahargadh), Pool
Side and The Verandah. The kitchen is divided into sections on basis of
the work which are:-
Butchery
Bakery & Confectionary
Indian
Continental
Garde Manger
Cafeteria
Indian
Responsible for preparation of all Indian dishes
TANDOOR: Responsible for preparation of all tandoor items and
Indian breads.
HALWAI: Responsible for preparation of all Indian sweets
whether hot or cold. All dishes are prepared for ‘a la carte’ and
all sweet dishes are prepared for ‘a la carte’ as well as banquet
parties and kept in cold storage under lock and key.
Caters to buffet, banquet, room services, verandah etc.
Equipment used:
Microwave
Potato peeler
Food processor
Food cutter
Char grills
Hotplates
Ranges
Clay tandoor
Tawa
Wet grinder
Pulverizer
Continental
A kitchen next to Indian kitchen.
Caters to verandah, buffet, roomservice, banquet etc.
Responsible for all continental preparations.
Prepares all types of soups, and stocks of all types of soups.
e.g. Mulligatawny, cream of mushroom, cream of
carrot, etc.
Prepares and stock the sauces.
Equipment used:
Combi ovens
Hot plates
Microwave
Ranges
Salamander
Deep fryer
Robot coupe , Potato peeler
Vacuum sealer, mincer.
Garde Manger
A cool well-ventilated area where cold dishes as salads,
hors d’oeuvres, appetizers, canapés etc. are prepared and stored
under refrigeration.
Equipments used:
Salad spinner
Toasters
Refrigerator
Traulsen refrigerator
Griller
Blender
Milk shaker
Cafeteria
The section where food is being prepared for the staff of the hotel
by Communar chef (staff cook).
Hygiene Standards:
Working station should be kept clean. One should always clean
the working area once the work is done. There “Clean as you go”
Sticker on Walls.
One should use gloves while handling food with hands especially
while marinating meats. Avoid cross contamination of food.
Keep washing your hands after certain time intervals. Keep
your Chef coat clean as much as possible.
All containers kept in the fridge must be refilled only when they
are washed and clean once they are used. Tagging should be done
properly.
Cleaning of walk-ins and fridges must be done properly at certain
time intervals.
One shouldn’t be allowed to enter the kitchen without wearing a
hair net or a Chef cap.
Plating Standards:
Pasta should be given in a pasta plate with regular portion
size and should be garnished properly.
On buffet (continental section) first garlic, lamb/mutton,
chicken/turkey, fish, pasta, vegetable accompaniment and potato
accompaniment should be kept in sequence.
Soups are served piping hot along with the correct garnish.
Display items:
Marble tops
Heights
Ceramic bowl
Glass jar
Glass container etc.
Frequently requested dishes:
Rajasthani Laal Maas: lamb braised in mathania chilies
and garlic.
Kebab platter: assortment of fish, chicken and lamb kebab.
Rajasthani thali
Grilled salmon : apple, fennel and radish salad
Florentine : poached egg on creamed spinach, mornay sauce
Benedict: poached egg on English muffins, smoked ham,
hollandaise sauce.
Maans ke sooley: lamb marinated in chilly, coriander, and cumin,
cooked in tandoor.
Lamb seekh kebab: minced lamb skewers, cooked in tandoor.
Dahi ke kebab: hung curd filled patties flavored with cardamom.
Sabz diwani handi: melange of vegetables cooked on “Dum” with
green cardamom and mace
Dahiwala murgh: cardamom and yoghurt steeped chicken
curry.
Meen moilee : kerala style coconut milk infused fish curry.
Dum biriyani: slow cooked long grain basmati rice filled with
ingredients of your choice.
Dal makhani: slow cooked black lentil with butter and cream
Palak mangodi: sundried lentil dumplings basted with a
flavorful spinach sauce.
Papad ki subzi: sundried lentil poppadums stewed in a coriander
seeds influenced sauce
Pithod ki subzi: steamed garbanzo bean flour cakes with a
Rajasthani sauce
Trident Caesar salad: iceberg , parmesan, herbed croutons,
homemade Caesar dressing with chicken/bacon/vegetable.
Watermelon and green : feta, mint, basil oil.
Bruschetta : tomato and buffalo mozzarella, mushroom and black
pepper, zucchini and cheese.
Trident club sandwich
Grilled chicken sandwich
Margarita pizza
Paneer tikka pizza
Pepperoni and cheese pizza
Aglio olio pepperoncino : olive oil, garlic, chilli flakes
Funghi porcini : porcini mushroom, onion, cream
Carbonara : cream, bacon, egg.
Chicken schnitzel : tomato olive dressing, fries
Thai curry : kaffir lime leaf and galangal
Massaman curry: Thai spices and coconut milk
Sichuan sauce :spicy chilies, ground garlic
Stir fried noodles
Sugar poached cottage cheese gulab jamun
Milk steeped cottage cheese rasmalai
Sweet corn chicken soup
Fish finger with tartar sauce
Chicken nuggets with ketchup
Spaghetti with tomato sauce
Vegetable tossed noodles
Mansagar Bar
The Verandah
The Verandah, located at the poolside overlooking the Aravalli, offers
an exciting amalgamation of delicacies from Italian cuisine and
Barbeque grill items.
The menu freshly grilled meat platter with Bhatti ka murgh, Maas
ke sooley, Chapli kebab etc. The vegetarians will enjoy our Mawe aur
Kachhe kela ki tikki, Paneer sooley, Malai broccoli etc. Grills will be
accompanied with lentils, vegetable preparations. Desserts included
are homemade Doodh ki barfi, Badaam aur Gajar Halwa and Malai
kulfi.
The Verandah is a 34 cover restaurant which operates
mostly in evenings unless there are special reservations
during the day. It offers a superlative dining experience.
The timings are 7 pm to 10:30 pm.
The Verandah has no buffet of it’s own but on special request a
guest can have Jalmahal Buffet in Verandah.
The Restaurant serves exclusive Italian Cuisine.
Traditional central Italian cuisine is served.
Food & Beverage served at pool:
Salads
Sandwich
Snacks
Light Refreshment
Exotic Cocktails
In Room Dining
In room dining is a service provided to rooms to order
food and is operating for 24 hours.
System followed:
Picking up the order promptly and efficiently
Setting up of tray / trolley
Delivering the order quickly and promptly in room
Prepare the tray / trolley for delivery
Clearing the tray from the room promptly on time.
Presenting the bill – make the bill accurate.
IRD control sheet keeps the record of orders that keeps log of
order, delivery person, time, total time taken, tray used.
Banquet
There are two Banquets in The Trident Jaipur named after two
palaces of Jaipur: Jaigadh and Nahargadh.
Both of the banquets are same size that is 590 Sq. ft. Both makes
1180 Sq. ft.
Ideal for business meet and conference.
Not suitable for bigger events.
supervisors
captain
Steward
Apprentice
Trainees
FRONT OFFICE
It is the department of the hotel which directly interacts with the
customers when they first arrive at the hotel. The staff of this
department is very visible to the guests.
Front office staff handles the transactions between the hotel and its
guests. The staff receives the guests, handles their requests, and
strikes the first impression about the hotel into their minds.
Back-House Operations
Front Office staff conducts these operations in the
absence of the guests or when the guest’s involvement is
not required. These operations involve activities such as −
Determining the type of guest (fresh/repeat) by checking the
database.
Ensuring preferences of the guest to give a personal touch to
the service.
Maintaining guest’s account with the accounting system.
Preparing the guest’s bill.
Collecting the balance amount of guest bills.
Generating reports
Rack Rate:
Hierarchy
Work Cycle
• Morning shift: Timing: 7 am
• Micros 9700D
• Triton
No. of floors:- 4
No. of Rooms:
Check in : 2 pm
Check out : 12 pm
Check-In
Guest meet at porch & luggage kept at bell desk.
Make him comfortable at lobby.
Serve him welcome drink.
Complete registration formalities.
Issues room key.
Escorting the guests to the room.
All the formalities done by back office.
Check-Out
Baggage collected from room and the guest has checked out,
escorting the guest to porch, keeps the luggage in car and wishes
him fond farewell.
The Housekeeping team inspects the room for any damages,
consumptions etc.
When the guestreaches the front desk, his bill folio is
presented.
Guest settles the account.
Luggage is dropped in his car and bids him farewell.
Spa
Subtle fragrances of lavender, jasmine and lemongrass greet you as
you enter the Trident spa. spa offers a range of treatments designed
to renew, refresh and rejuvenate. Therapists can combine techniques
and customize treatments based on your need.
SPA menu:
o Massage
o Trident Signature
o Body Exfoliation
o Body Envelopment (scrub & wrap)
o Ayurveda
o Advance Therapies
Oil used in spa:
o Melody
o Invigorating
o Euphoria
Fitness Centre
With a complete range of cardiovascular and strength training
machines, fitness centre at Trident, Jaipur is well equipped. It
also has separate areas for stretching and relaxing.
Opening hours : 7 a.m. – 8 p.m.
Brand name of equipments: Life Fitness.
Fitness Centre are fitted with shower facilities.
Swimming Pool
The pool is only for resident guests at Trident, Jaipur.
Opening hours :
In Summer - 7 a.m. – 7 p.m.
In Winter - 7 a.m. – 6 p.m.
Length : 60ft,
Width : 30ft,
Depth : 4.5ft.
Kids Club
Kids at their very own private abode - Trident Kids Club, they have
everything they need to have an exciting and unforgettable holiday.
The attractive play area with toys, splash pool, swings and variety of
games keeps the little ones busy.
Garden
Apart from their chaotic life, guest can come and relax and spend
some time with their family, friends, and young ones. The garden has
a nice picturesque view. In the morning and evening they can come
for small walk, jogging, yoga etc.
LEARNING OUTCOME
Housekeeping
Learned about how to receive calls at
housekeeping desk.
Handling of guests requests and complaints.
Lost and found procedure.
Cleaning of rooms and corridors as per standard.
Super cleaning of guest rooms.
Checking of Minibar.
Different chemicals used on floors.
Room decorations and towel arts.
Kitchen
Learned about hygiene standards.
Tagging of items in walk-in and deep-in.
Vegetable setup and store pick up.
Handling of buffet.
Set up for buffet.
Handling of live counter.
Mis-en-place preparations.
Preparation for buffet.
Preparations for al a carte.
Different cuts of vegetables.