INDUSTRIAL TRAINING REPORT ON HOTEL CRYSTAL RAMADA BANGALORE

ABOUT THE HOTEL � Experience International Hospitality Ramada Bangalore welcomes you to the city of gardens. Whether you’re in Bangalore for business or pleasure, a meaningful, relaxing and affordable stay will make your trip all the better. One of India's most historic city has so much to see, whether you take road towards the Cantonment that takes you back in time, visit the centre of the state's politics, Vidhana Soudha or get taken aback by the contrasting modernity at the Central Business District located close by. After soaking up all this, head to one of Bangalore’s most well-known restaurant The Tiger Trail, an old city favorite. Bangalore is a historic vibrant city and no matter if you’re here for business or touring, you need a hotel that can offer a restorative stay. Ramada Bangalore

During your stay we are sure that you will find that one of our rooms will satisfy your corporate requirements or leisure needs. We have exclusive non -smoking floors and various room types available for you to choose from.

Studio Room is much more than a place to sleep, Studio rooms are a sanctuary from the outside world. These compact and intimate guest rooms are the perfect place to create your own private haven.

Superior Room A heart- warming blend of comfort, space and convenience, with expanded living and sleeping areas, executive rooms are perfect for longer stays in the city.

SUITE ROOM

SUPERIOR ROOM

DELUXE ROOM

RESTAURENT

RESTAURENT-3

RESTAURENT-2

HOTEL LOBBY

CONFERENCE FACILITY DAFFODILS BANQUET HALL

BOARD ROOM

DOLDEN TULIP MEETING ROOM

Fitness Center • Cardiovascular equipment • Free weights

ROOM SUPPLIES � In the room � In the mini bar cabinet � On the writing table � On the coffee table � On the bedside table

ORGANISATIONAL CHART FOR HOUSE KEEPING DEPARTMENT DIRECTOR HOUSE KEEPING EXECUTIVE HOUSE KEEPER LAUNDRY MANAGER

PUBLIC AREA SUPERVISOR � � � � Responsible for allotting works to staff on a daily basis. Responsible for the inspection of proper cleaning being carried out in various public areas. To maintain a regular and complete advance schedule of renovation o public areas in consultation with the Executive House Keeper or Assistant House Keeper. Coordinates with the Engineering Control room for day to day maintenance in public areas. Gets the defected furniture and fixtures repaired Coordinates with the horticulturists for any flower arrangement that need changing in the public areas. Not only flower but also any plant as well. Directs the staff for through clearing schedule every day.

THE HIERARCHY: MANAGER JUNIOR EXECUTIVES SECRETARY/ORDER TAKER SENIOR SUPERVISOR OPERATORS TRAINEE OPERATORS

Health Club Beauty Saloon Business Center Front Office Guest Service Center Guest Relations Front Desk Concierge

DIFFERENT AREAS OF THE FRONT OFFICE �Bell Desk �Reception. �Cashier. �Concierge. �Reservation

INTERACTION BETWEEN GUEST AND THE HOTEL: � Pre-arrival �Arrival �Occupancy �Check out

BUSINESS CENTER 24 HOURS OPERATION Ø SECRETERIAL SERVICES. Ø HIGH SPEED BROADBAND INTERNET CONNECTIVITY. Ø PLUSH 14 SEATER MEETING ROOM WELL EQUIPPED WITH ALL CONFERENCE EQUIPMENTS. Ø

GUEST SERVICE CENTER Ø COMMUNICATION CENTRE OF THE HOTEL Ø CALLS, MESSAGES, WAKE UP CALLS, HOUSEKEEPING REQUESTS, MAINTENANCE REQUESTS, INTERNET SERVICE

Kitchen layout and planning: The kitchen layout is planned in a way keeping in mind the following points: 1) Easy accessibility to all outlets 2) Appropriate space allocation for each section 3) Maximum utilization of the space available 4) Easiness to maintain hygiene 5) Accessibility to stores. 6) Proper consumption of power. 7) Accessibility to stewarding & pot washing 8) Appropriate material for floor and ceiling 9) Proper light and ventilation system. Chef's cabin is located at the place from where the entire kitchen can be seen and helps him to have a direct contract over the kitchen.

Working procedure in kitchen After the guest order has been taken, the service staff takes out the computerized KOT, which is received in the kitchen. The obeyed reads out the KOT aloud. The chef checks the food items and orders the food to be cooked. After the food is prepare chef checks the food items with the KOT and the portion size also. Then the service staff picks up the food to the service area.

FOOD PRODUCTION DEPARTMENTS � BANQUET KITCHEN � INDIAN KITCHEN � BUTCHERY � GARDE MANAGER � GRAND BUFFET KITCHEN � PANTRY � CHINESE KITCHEN � CONTINENTAL KITCHEN � BAKERY � COFFEE SHOP KITCHEN

Indian Kitchen This kitchen consists of 3 sections: - • • • Halwai, Indian, Tandoor. Indian Mise-en-place is done in advance and is kept in coolers. This includes cleaning of rice, cutting of vegetables and meat. This kitchen also makes South Indian Nonvegetarian item.

All the sweet dishes are prepared in this kitchen. It caters to all other kitchens. Some of the sweets prepared are : Gulab Jamun, Rasgula, Sahi Tukda, Tandai, Jilebi etc. This sectors deals with all the cleaning and cutting of meets like chicken, mutton, fish etc. The prepreparation section is also attached to it. The items come from the receiving department. The received items are skinned, cut(if necessary) weighed, vacuum packed and then kept in the freezers. Temperature maintained in the cold room is 4 - 60 C and in deep freezer is -100 C. Items like chicken, leg of lamb, mutton etc. are stored in

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