International Institute Of Hotel Management

Industrial Training Report

By
Khushboo Khan
IIHM12AHM025

Trident
Nariman point,Mumbai
Oct 14 2013-March 29 2014
 Acknowledgement
I would like to take this opportunity to acknowledge the
support and guidance extended by Mr Jaiveer Singh Rathore,
Training & Hotel manager. All the senior captain’s & captain.
Mr Brian Lobo,banquet manager. Chef Rohan Phillip,
executive chef and all the staff members of trident nariman
point.

I would like to thanks Mr Aniruddha Das, director of iihmy

ahmedabad & all the Faculty of iihm for their kind support
and co-operation.

Khushboo khan
 TABLE OF CONTENT

1.INTRODUCTION

2.TRIDENT HOTEL’S

3. TRAINING SCHEDULE

4.HOUSEKEEPING

5.FOOD AND BEVERAGE SERVICE

6.FOOD PRODUCTION
 Introduction

The Oberoi
Mumbai,India

The Oberoi Group is a hotel company with its head

office in Delhi. Oberoi, founded in 1934, owns and
operates 30 hotels and three cruisers in five countries. It
remains one of the most decorated hotel chains in the
world with many of its group hotels bagging various
awards and accolades from Travel+Leisure, Condé Nast
Traveler, Forbes and Galileo.
 Founder of Oberoi Hotels

Mr.Rai Bahadur Mohan Singh Oberoi

Rai Bahadur Mohan Singh Oberoi (15 August 1898 – 3 May

2002) was an Indian hotelier, the founder and chairman of Oberoi
Hotels & Resorts, India's second-largest hotel company, with 35 hotels
in India, Sri Lanka, Nepal, Egypt, Australia and Hungary.

In his obituary the Times of India said that he was acknowledged

for putting the Indian hoteliering on the global map by successfully
establishing hotel brands like Oberoi and Trident worldwide.

He was awarded the Padma Bhushan, one of India's highest

civilian awards, in 2001.

Mr. Oberoi’s achievements and successes did not, however, take

from his simplicity and old-fashioned charm. He retained, until his death
in May 2002 at the age of 103, a unique humility. He was fond of saying,
“I have been able to accept the challenge and make good. There is
comfort in knowing that whatever little I have achieved has also helped
to raise the prestige of my country.”
 Chairman of Oberoi Hotels

Mr. Prithvi Raj Singh Oberoi

Chairman and Chief Executive, EIH Limited

Mr. P.R.S. Oberoi is the Chairman and Chief Executive Officer of

EIH Limited, the flagship company of The Oberoi Group. He is also the
Chairman of Oberoi Hotels Private Limited, the major shareholder of EIH
Limited. Popularly known as “Biki”, Mr. Oberoi is the son of late Rai
Bahadur M.S. Oberoi, the founder of The Oberoi Group.

It is Mr. Oberoi’s firm belief that people are the most valuable asset
of any organization. Recognizing the importance of quality inhospitality
management, Mr. Oberoi established ‘The Oberoi Centre of Learning
and Development’ at New Delhi in 1966. Today, this institution is
considered amongst the best in Asia. As a member of the World Wide
Fund for Nature, Mr. Oberoi is committed to the conservation of the
environment.

Above all, Mr. Oberoi is aware of the need to constantly promote quality
in every segment of the hospitality industry. Under his leadership, Oberoi
Hotels & Resorts have received numerous international awards.
 About The Oberoi
To place The Oberoi Group on the world map, Mr. Oberoi exported
management expertise to Australia, Egypt and Singapore, where The
Oberoi Group took charge of the management of existing luxury hotels.
The success of Oberoi Hotels & Resorts overseas, in the face of global
competition, greatly enhanced the image of The Group.

Today, Oberoi Hotels & Resorts in Indonesia, Egypt, Mauritius,

Saudi Arabia and India add value and distinction to their host countries.

The Group employs more than 12,000 people worldwide and owns
or manages 30 hotels and luxury cruisers in five countries.

In the luxury category, The Group opened The Oberoi Rajvilas,

Jaipur; The Oberoi Cecil, Shimla; The Oberoi Udaivilas, Udaipur; The
Oberoi Vanyavilas, Ranthambhore; The Oberoi Amarvilas, Agra;
Wildflower Hall, Shimla in the Himalayas; The Oberoi, Lombok,
Indonesia; The Oberoi, Sahl Hasheesh, Egypt, The Oberoi, Mauritius
and The Oberoi Zahra, Luxury Nile Cruiser, Egypt.

Under Mr. Oberoi’s dynamic leadership, The Oberoi Group introduced its
second brand of hotels, ‘Trident’. Trident hotels are five-star hotels that
have established a reputation for excellence and are acknowledged for
offering quality and value. These hotels combine state of the art facilities
with dependable service in a caring environment, making them the ideal
choice for business and leisure travellers. Presently there are eight
Trident hotels in India located in Mumbai, Gurgaon (Delhi National
Capital Region), Chennai, Bhubaneshwar, Cochin, Agra, Jaipur and
Udaipur. The Oberoi Group also operates a Trident hotel in the Saudi
Arabian city of Jeddah
 Trident
Nariman Point, Mumbai

The best view of Mumbai – The Marine Drive, a 3-kms-long

beautiful promenade that rings a natural bay, greets guests at the
Trident, Nariman Point. Part of the famous Mumbai skyline, the hotel is
located in the heart of the financial and business district with access to
major corporate houses, entertainment, recreation and shopping
centers.

The hotel, delivers a memorable experience for guests – from

excellent amenities to warm and friendly service. Apart from the 555
well-appointed rooms, the hotel features multiple restaurants, a bar,
extensive banqueting and conference facilities, a spa and a state of the
art fitness center. Be it for business or leisure, a comfortable and
invigorating experience awaits every time you visit Mumbai.

Trident hotels are five star hotels that have established a

reputation for excellence and are acknowledged for offering quality and
value. These hotels combine state of the art facilities with dependable
service in a caring environment, making them the ideal choice for
business and leisure travellers.
 Hierarchy

Chairman- Mr P.R.S Oberoi

General manager- Mr Sanju Soni

Executive Chef- Chef Joy Bhattacharya

Executive Housekeeper- Mrs yotsana Rodrigues

Front office manager- Mr Tusch Daroga

Room Division Manager- Mrs Kamal Kour

F and B Manager- Mr Gaurav Kumra

Human Resource manager- Mrs Kanchan Chitnis

Training Manager- Mr Jaiveer Singh Rathore

 Trident Nariman Point Facilities and service

Wired and wireless internet access • Audio-visual equipment •

Business centre open 24 hrs Concierge • Meeting rooms • Video
conferencing • Photocopying service • Facsimile Currency exchange
• Car rental • Car park • Laundry and valet service • Wheelchairs
Rooms for the physically challenged • Doctor on call • Spa •
Swimming Pool • Fitness Centre • Babysitter on call • Beauty salon •
Trident Club floors with Lounge facilities • 24 hour butler service on
Club floors and suites • Car park

Guest Room
Number of rooms
555
and suites

Superior Room 74

Premier Room 153

Premier Ocean View

196
Room

Trident Club Room 93

Trident Executive
24
Suite

Deluxe Suite 4

Trident Special
11
Suite

Guest room facilities

Wired and wireless internet
access • Personal bar • Tea
and coffee maker • 24 hours
room service • Electronic
safe • Hairdryer • Voltage
110-220

Dining
India Jones offers Pan-Asian cuisine. Choose from our Thai,
Japanese, Vietnamese and Korean flavours
Opium Den a trendy bar that offers a fine selection of spirits, wines
and cocktails
Frangipani the all day dining restaurant offering Mediterranean and
Indian cuisine
Verandah is open round the clock and serves an exotic Mezze spread
for lunch and dinner

Hotel shop
A large indoor shopping arcade with 250 shops offering a variety of
items from jewellery to garments, antiques and carpets.

For Relaxing
Outdoor Swimming pool
Trident spa & fitness centre
 Housekeeping
Types of rooms in trident hotel is
1. Superior rooms (city and ocean side)
2. Premier rooms
3. Trident club rooms
4. Trident executive suite
5. Trident special suite
6. Presidential suite
SUPERIOR ROOMS

The Superior Rooms spacing 300 square feet offer a view of the
Nariman Point business area. The rooms are equipped with a work
table, wireless Internet access, telephone with voice-mail and a tea
/ coffee maker.
ROOMS CITY VIEW

Covering an area of 300 square feet, the Premier Rooms exude fine
attention to detail finesse in the design and layout. Each room is full of
grace with avant-garde ambience and white oakwood flooring and offer
views of the city's booming commercial district and the buzzing city life.

The views extend into the modern glass enclosed bathrooms.

PREMIER ROOM OCEAN VIEW

Offer stunning views of the Ocean, the Premier rooms cover an area of
300 square feet and feature white oakwood flooring along with attention
to detail and finesse in the design and layout. The views extend into the
modern glass enclosed bathrooms.
TRIDENT CLUB ROOMS

Located on the Trident Club Floors, the Trident Club Rooms are
designed to provide an exclusive retreat for guests who can focus on
business in a luxurious and efficient environment. These rooms covering
300 square feet offer a view of the ocean or the city's financial district.
The private club reception offers express check and check out. The
guests have access to the Trident Club lounge which offers buffet
breakfast, high tea and complementary cocktail hours.
TRIDENT EXECUTIVE SUITES

The spacious 541 square feet Executive Suites are newly renovated and
are beautifully appointed with a bedroom and a living room offering
spectacular view of the Ocean. The glass enclosed bathrooms with
separate shower cubicles also offers an Ocean view. The guests have
access to the Trident Club lounge which offers buffet breakfast, high tea
and complementary cocktail hours.
DELUX SUITES, OCEAN VIEW

The large and spacious 891 square feet Deluxe suites offer breathtaking
views of the Ocean. They have a separate bedroom and a living area
and two rest rooms. The guests have access to the Trident Club lounge
which offers buffet breakfast, high tea and complementary cocktail
hours.
TRIDENT SPECIAL SUITE, OCEAN VIEW

Trident Special Suites have breathtaking views of the Ocean. Covering

1485 sq.ft. area, they comprise of a living cum dining room, bedroom,
four feature bathroom and a pantry. The bedroom features a king-sized
bed that faces a lounge seating arrangement and writing desk which
looks out to a view of the city. Guests residing in these suits have
access to the Trident Club Lounge.
PRESIDENTIAL SUITE

Presidential Suite is located on the 32nd floor and offers panoramic

views of the Ocean. Covering 1800 sq ft area, the suite comprises of a
living room, with a fully-equipped workspace; a dining room, with a
dedicated service pantry; a master bedroom with a luxurious en suite
four-fixture bathroom and an additional interconnected guest bedroom.

FACILITIES IN GUEST ROOM

Centrally air conditioned
Wired & wireless Internet access
Personal bar
Tea & coffee maker
24 hour room service
Electronic safe
Hair dryer
 Hierarchy

Executive housekeeper

Assistant housekeeper

Housekeeping executive

Housekeeping supervisior

Guest room attendant

Trainee
 Food and beverage

Hierarchy

Food and beverage manager

Restaurant/Banquet manager

Senior captain

Captain

Steward

Assistant steward
 Hostess

Apprentice/Trainee

Banquet outlets and their layouts

LAYOUT OF REGAL ROOM

LAYOUT OF GULMOHAR JACARANDA

LAYOUT OF SUNSET LOUNGE
LAYOUT OF SUNSET BOARDROOM
LAYOUT OF MEXICAN ROOM
LAYOUT OF ROOFTOP
LAYOUT OF MALABAR
 MEETING AND BANQUET FACILITIES

The Sunset
Regal The Sunset Mexican
Venue Gulmohar Jacaranda Lotus Roof Board
Room Malabar Lounge Room
Top Room

Area (sq ft) 8955 1710 1260 2425 3600 1102 2556 540 3050

Theatre 600 80 50 120 200 50 90 - 60

Class Room 200 55 25 65 100 25 45 - 30

U-Shape 90 45 25 65 90 30 40 - 35

Sit Down 320 80 40 96 120 40 70 - 50

Board Room - - - - - - - 16 30

Cocktails 700 100 60 150 200 50 80 - 70

Sound System

AC

1 Phase

Blackout

Lighting Natural

Dimmer
OTHER OUTLET OF F & B
Frangipani : Continental, Indian, Italian, Multi-Cuisine,
Oriental

Operational timings: 7 to 12

India zones: Set off on a culinary journey across countries

and traditions. Dedicated to Bharat Joyent's (a.k.a. India
Jones) passion for travel and his love for fine cuisine, allow
your palate to feast on his secret recipes from Burma,
Vietnam, Singapore, Hong Kong, Malaysia, Indonesia and
Japan.

Cuisine: Pan Asia

Opium Den

Timings: 12.30 pm to 1.30 am

Verandah
Serving excellent all day fare, our lobby lounge is open 24 hours. Relax
and enjoy our variety of open sandwiches, desserts and pastries.
Timings:
Cold Breakfast Buffet: 6:30 am to 11:00 am

All day fare: 11.00 am onwards.

Food production
 Executive Chef

Executive sous chef

Sous chef

Kitchen Executive

Chef de partie

Commis

Commis

Commis

Apprentice
EXECUTIVE CHEF

 Carries full responsibilities for his kitchen

 Strict sense of economy and efficiency

 His main function is to plan and organize and supervise the

function.

 Responsible for staff recruitment and termination

 Responsible for discipline in the departmant

 Tests new equipment that is to be bought.

 He determines the percentage of profit on food.

SOUS CHEF
 Responsible for efficient running to the kitchen

 Responsible for a particular kitchen

 Checks whether the uniforms are cleaned.

 Job rotation.

 Hygiene in the kitchen.

  Looks that the presentation is done correctly

 Prepares duty rosters.

 Gives the name of people who need training.

 See to it that orders are prepared on time.

 Tests new equipment that has to be included in the dept.

CDP
 In charge of a particular dept.

 Organizes their dept.

 See to it that the preparations are all right.

 If a VIP comes see to it that everything is in order.

 Prepares store requisition.

 Help in smooth functioning of kitchen.

 Works according to the order given by sous chef.

 Keeps checking on banquet function list if any order has to be

delivered to party or function.
  Helps in keeping kitchen clean and hygienic.

 Keeps on motivating staff.

COMMIS
 Follows the instruction of their supervisors.

 Prepares all the food stuff.

 Control the food wastage.

 Prepares the mis-en- place.

 See to if hygiene is maintained.

 Assists the cdp in work.

 Maintains the kitchen equipment.

 Works in co-ordinations with the f &b.

 Brings store items according to the requisition made by the cdp.

APPRENTICES
 Assists the Commis in preparation.

 Checks the stock in hand physically and tells whatever is required.

 She that all store brought is stacked properly.

  Keeps on helping the chef who is in need.

BANQUET KITCHEN/MAIN KITCHEN

The banquet kitchen is located on the Back side of Regal rooml.The
banquet kitchen caters to the banquet parties. Banquet kitchen is the
largest kitchen in the hotel with all the modern equipment. Banquet
kitchen is mainly known as ‘MAIN KITCHEN’.

Main kitchen is divided into Indian, Continental, Chinese & Thai.

The banquet kitchen is operational 24 hours and the work is divided into
three shifts:

Morning shift: 07:00hrs to 16:00hrs

Evening shift: 15:00hrs to 00:00hrs

Night shift : 22:00 hrs to 07:00hrs

FRANGIPANI KITCHEN
This kitchen is located behind Frangipani restaurant.It sets up the buffet
in the restaurant as well as the takes care of the a’la carte orders from
the outlet and the private dining.

Frangipani kitchen mainly produce Mediterranean cuisine but it also

serves Indian cuisine on request.

Frangipani also serves breakfast for 129 covers consisting of cold & hot
buffet.
COLD BUFFET INCLUDES:

Fresh Cut Fruits

Fresh Fruit Juices

Cold Cuts

Flavoured Yoghurts

Nuts

Salads

Variety of cheese (Edam, Brie, Emmental, Cheddar, Boursin)

Cottage Cheese

Silken Tofu

Mixed Fruits

INDIA JONES KITCHEN

It specializes in preparing Thai, Vietnames, Burmese, Indonesian,
chinese & Japnese cuisine.

In india jones kitchen various type of dumplings, curries, noodles etc.

BAKERY
Bakery is located near the main kitchen .

The Bakery Is Responsible For Following:-

 Supply breakfast items as per the menu rotation.
 Prepare breads for the buffet.
 Supply cookies and chocolates to the room service.
  Supplies desserts for the buffet.
 Prepares cakes and pastries for the buffet.

GARDE MANGER

. A garde manger is a cool, well-ventilated area where cold dishes

(such as salads, hors d'œuvres, appetizers, canapés, pâtés and terrines)
are prepared and other foods are stored under refrigeration. The
person in charge of this area is known as the chef garde manger

COMMISSARY
In commissary mis-en-place is done for main kitchen and frangipani.
Daily vegetables are cut and stored in deep freezer for next day
function.