Hyatt Regency

Industrial
Training Report
Name: BIREN YADAV
N.C.H.M.C.T Roll no: 1741111062
Hotel: The Accord Metropolitan, CHHENAI

Duration: 27TH NOV.TO 23RD March
2018
Institute: Institute Of Hotel

Management, Hajipur
Index
 INTRODUCTION
 HISTORY OF HYATT
 HYATT BRANDS
 FOOD AND BEVERAGE SERVICE
 HOUSEKEEPING
 FRONT OFFICE
 FOOD PRODUCTION
 RECREATION FACILITY
 CONCLUSION
INTRODUCTION
The HYATT crescent symbolizes the “sunrise-to-

sunset” experience of a HYATT guest and the
commitment of providing round the clock service.
The entire logo is used to convey the meaning
intended and avoid tarnishing or misrepresenting
the intended image.
The logo is of a size and resolution sufficient to
maintain the quality intended by the company or
organization, without being unnecessarily high
resolution.
 ADDRESS: JA-1, Sector 3, Salt Lake City,
Kolkata - 700098, West Bengal.
 OPENING: August 10, 2002
 FLOOR NUMBER: 10 FLOORS
 NUMBERS OF ROOM: 233 ROOMS
 PARKING: 200 VEHICLES
 WEBSITE: http://kolkata.regency.hyatt.com/
The Hyatt Regency Kolkata is a five-
star luxury hotel located on the EM Bypass
connecter in Kolkata, India. The hotel is located
at 11 KM (6.83 Miles) from the Netaji Subhas
Chandra Bose International/Domestic Airport,
Howrah railway station and well connected to
other parts of the city. Spread over an area of 6.5
acres, is a full service luxury business hotel in
Kolkata (Calcutta), India. The hotel has 233
rooms and 13 suites, speciality restaurants, a spa
with a gymnasium, squash and tennis courts,
and a landscaped pool.
One of the nearby attractions is the Science City
– an impressive complex of science museums
and convention centres only 4 km away. Dubbed
as the cultural capital of India, Calcutta is also
distinguished for its Victoria Memorial,
Swabhumi Heritage Park or the Order of Mother
Theresa of Calcutta.
For an enhanced experience, Hyatt Regency
Kolkata proposes the creative Indian signature
restaurant Guchhi, for authentic Italian flavours
La Cucina and a round the clock outlet
Waterside Cafe. The hotel is also host to Club
Prana Spa.
Hotel Location
Hyatt Regency Kolkata, India has a unique

location - a hotel near Kolkata airport which is
equidistant from the city centre. It is strategically
located to the local attractions of the city. This
business hotel in Kolkata has also quite a
number of good hospitals nearby that ensures a
support for the guests during any emergency.
Distance of the hotel from major city

locations:
 Netaji Subhas Chandra Bose International
Airport (Airport code CCU) - 11 KM - 20
minutes by car.
 Howrah Railway Station- 11 KM - 20 minutes
by car.
 Sealdah Station - 6 KM - 10 minutes by car.
 Salt Lake Sector V Electronic complex - 4 KM
- 10 minutes by car.
 New Town/Rajarhat IT Hub - 8 KM - 10
Minutes by car.
 Central Kolkata - 7 KM - 10 minutes by car.
 Dalhousie Square/B B D Bag - 8 KM, 20
minutes by car.
 Science City Kolkata - 4 KM - 10 minutes by
car.
 Park Street - 12 KM - 15 minutes by car.
 Missionaries of Charity (Order of Mother

Teresa of Calcutta) - 10 KM - 15 minutes by
car.
 Victoria Memorial - 13 KM - 20 minutes by
car.
 Indian Museum - 12 KM - 20 minutes by car.
 Apollo Hospitals - 3 KM - 8 minutes by car.
 Columbia Asia Hospital - 2 KM - 5 minutes by
car.
 Tata Memorial Hospital - 7 KM - 15 minutes
by car.
Mode of Transport to the hotel

 Hotel Limousine transfers.
 If Hotel Limousine transfers are not taken,
prepaid taxis (Yellow taxis) or No Refusal
Cabs are recommended.
 Prepaid taxis have fares fixed by the regional
authorities. A prepaid taxi counter is available
inside the airport. These taxis are authorized
to carry a maximum of four passengers.
 Visitors to the city are recommended not to
exceed the fixed 'luggage included' charges.
 Air conditioned Government buses, route
VS1 (Airport-Tollygunge)
and VH1 (Airport-Garia) are available from
the domestic terminal to Hyatt Regency
Kolkata.
EXECUTIVE COMMITTEE
 BIRGIT HOLM : General

Manager
 SUJASH NAMETH : Director
of F&B service
 VIKRAM GANPULE : Executive
Chef
 SUJIT NAIR : Director of
Human
Resources
 ASHIS CHATTOPADHAY : Director
of Finance
 HARKARAN SINGH : Director
of Rooms
 GIRISH CHAUHAN : Director
of Engineering
 RABITHA THANOORAN: Director
of Marketing
FEATURES:
Rooms & Amenities
 233 Rooms including Suites
 5 Star Hotel Facilities
 24-Hour Room Service
 Hyatt Hotels Regency Club®
Guest Services
 Hotel Business Centre
 High-Speed Internet
 Kolkata Airport Transfers
 Calcutta Travel Desk
Dining & Entertainment

 Indian Restaurant Guchhi
 Continental speciality Italian restaurant La Cucina
 Waterside Café,(open 24 hours)
 The Bar
 Poolbar
 Banquets and conventions
 Club Prana with attached gym
 Room service
 Tennis & Squash Courts
 Jogging Track
 Swimming pool facility
Local Attractions
 Kolkata City Centre
 Science City
 Kalighat Temple
 Victoria Memorial
 City centre 2,rajarhat
 Mani square mall
 Nicco park
 Indian museum
Meetings & Events
 7 Meeting & Conference Rooms
 Regency Ballroom
 Wedding Services
 Outdoor Venue.
Accommodation
 233 guestroom and suites including a Presidential
Suite are amongst the largest in the city. The
contemporary design and the spacious step-
down bath reflect comfort and convenience.
 All rooms are equipped with instant internet
access at broadband speeds, two-line telephones,
voicemail messaging system, private bar, tea and
coffee making facilities and a personal laptop
safe.
 Unique features like warm teak floors, panoramic
floor to ceiling windows overlooking the
parkland, feather down duvets, individual climate
control create the intimacy of a personal
residence.
 The hotel's accommodation is designed to offer a
calm sanctuary to busy guests.
 There are 233 generously sized rooms, among
which there are 152 guest rooms, including 32
non-smoking rooms and two rooms for physically
challenged guests.
 In addition, the top three floors are dedicated to
the exclusive Regency Club, Hyatt's 'hotel within a
hotel', which offers additional privileges and
facilities for the executive traveler. There are 13
suites which enjoy Regency Club privileges. The
Regency Club features three complimentary food
and beverage presentations, continental
breakfast, mid-day refreshments and evening
hors d'oeuvres with cocktail service.
 All rooms are equipped with instant Internet
access, e-mail at broadband speeds, minibar, tea
and coffee making facilities, personal safes large
enough to accommodate a laptop, individual
climate control, two-line telephones and a
voicemail messaging system.
 Rooms for physically challenged guests are
available on request. Both rooms are conveniently
located close to the elevators and are equipped
with features specifically designed to address the
special needs of physically challenged guests.
 Features include a special bed height of 500
millimeters, easy access to the thermostat
temperature controls, closet rods, peepholes and
accessible in-room safes. The bathroom is
equipped with a shower seat and grab.
Business
 The Regency Club lounge includes two complete
workstations, with printers, complimentary 24-
hour wireless Internet access, and free Skype
(telephone) feasibility.
 Entertainment
The Regency Club boasts 42-inch plasma
TV’s, premium lifestyle and business magazines,
and Cranium board games.
 Relaxation
The Regency Club lounge offers two massage
chairs guests to be fully
immersed in their own solitude.
Divided into four hemispheres, featuring dining,

business, entertainment and relaxation, the lounge
is a welcome respite for those who want to unwind
and rejuvenate in a private, club-like setting. The
newly updated Lounge offers four distinct zones for
guests to retreat for business and relaxation.
Hotel Overview
Best Luxury Business Hotel in Kolkata
Hyatt Regency Kolkata is one of the finest five
star luxury hotels in Kolkata (Calcutta), India is
located just 15 minutes’ drive from the
international airport and 5 minutes’ drive from IT
hub of Kolkata. The hotel conveniently located
from down town and other tourist places in
Kolkata.
The property portrays spectacular landscape
gardens featuring 233 luxury rooms and suites,
supported by world class amenities. Hyatt
Regency Kolkata offers special discounted rates
and exclusive packages for both business and
leisure travellers.
Restaurants in the Hotel

Three awarded restaurants in Kolkata, Guchhi, La
Cucina and 24 hour Waterside Café offer a
selection of finest and specialty cuisines. Sink
into a range of premium spirits and cocktails at
The Bar and Poolside Bar.
Spa in the Hotel

Pamper yourself at the holistic spa in Kolkata –
Club Prana – featuring a 24 hour gymnasium,
squash and tennis courts, and a landscaped
pool.
Weddings and Events

Being not only the most popular business hotel
in the city, the property is also the first choice
among the wedding venues in Kolkata .The hotel
provides extensive banqueting facilities for all
needs and all sizes be it business conferences,
conventions or social functions.
Activities in and around the Hotel

Several iconic local attractions can be found
within and in a close distance of the hotel. The
Science City, an impressive science museum
complex, is only 4 km (2.5 miles) away, while the
Nicco Park, an open-air amusement park with an
attached water theme park, is just few minutes.
Stay Social
Stay connected and social with Hyatt Regency
Kolkata for the latest hotel happenings and avail
exclusive offers just for our Fans & Followers.
History of Hyatt Regency
Kolkata
The hotel was opened on 10 August 2002 and
was the first five star hotel in Bidhannagar
(known locally as Salt Lake City), a planned
satellite town in the Indian state of West
Bengal. Bidhannagar was developed between
1958 and 1965 to accommodate the burgeoning
population of Kolkata, the state capital.
The hotel was constructed on the Eastern
Metropolitan Bypass, a major road on the east
side of Kolkata that connects Salt Lake in the
Northeast to the southern parts of Kolkata. The
road was designed to bypass the eastern side of
Kolkata to lessen the perennial traffic congestion
in the area.
History of Hyatt
Founded by Jay Pritzker in 1957, when he purchased
the Hyatt House Motel adjacent to Los Angeles
International Airport. Over the following decade Jay
Pritzker and his younger brother Donald Pritzker,
working together with other Pritzker family business
interests, grew the company into a North American
management and hotel ownership company which
became a public company in 1962. In 1968, Hyatt
International was formed and subsequently became a
separate public company. Hyatt Corporation and
Hyatt International Corporation were taken private by
the Pritzker family business interest in the year 1972
and 1982 respectively. On December 31st, 2004,
substantially all of the hospitality assets owned by
Pritzker family business interests, including Hyatt
Corporation and Hyatt International Corporation, were
consolidated under, now named Hyatt Hotels
Corporation.
Hyatt International is a fast growing company, and its
history has been equally fast moving and exciting.
1954-Hyatt Von Dehn opened his first hotel, the
“HYATT HOUSE” opposite to Los Angeles International
Airport.
1957-Jay Pritzker was the original founder of Hyatt
back in 1957. On one of his many business trips,
when he arrived in Los Angeles, being very tired and
hungry and having lots of time in hand prior to his
appointment, he went to the
nearest local hotel “HYATT HOUSE” to pass the time
and have breakfast in a restaurant called Fat Eddie’s.
Mr. Pritzker was so impressed with both the food and
the service, a thought started forming in his mind. Mr.
Pritzker made some enquiries and found that the
hotel belonged to Mr. Hyatt Von Dehn, a Californian
real estate investor.
In the dynamic style that was to become synonymous
with the word Hyatt, Mr. Pritzker bought both the
hotel and the name “HYATT” before the end of his
short trip. HYATT HOTELS CORPORATION was
therefore born and over the next twelve years, Hyatt
Hotels grew in size and reputation, initially at airport
locations and later at city centers.
1969-It was however not until 1969 with the opening
of HYATT REGENCY, Hong Kong, that Hyatt became
an international company, opening its first hotel
overseas. Under the management of HYATT
INTERNATIONAL HOTELS, Hyatt went on to expand
into many locations, including Manila and the
Philippines and Acapulco in Mexico.
1972-In 1972, HYATT INTERNATIONAL opened what
was then its largest hotel with 700 rooms, HYATT
REGENCY, Singapore. Since then, HYATT
INTERNATIONAL HOTELS overseas has grown and
developed. The largest HYATT INTERNATIONAL
HOTEL, now, in terms of number of rooms is GRAND
HYATT, Taipei, in Taiwan with 850 rooms.
1979-Both companies kept growing at an impressive

rate. In the United States, HYATT HOTELS
CORPORATION carves an image of luxury and service
that captures the imagination of the American
traveler. Abroad, HYATT INTRNATIONAL
CORPORATION competes successfully for the
international market by operating hotels in over 28
countries, with different cultures, languages and
currencies.
1985-In addition to uncontested leadership in the city
center hotel market, Hyatt firmly enters the American
resort market with the opening of the magnificent
HYATT REGENCY Grand Cyprus in Orlando, Florida.
1986-Australis becomes focus for further growth.
From October 1986, Hotels open in Melbourne,
Canberra, Queensland, Adelaide, and Perth.
1988-Brand names are introduced to differentiate
between the different styles of properties and assist
with the marketing of these hotels. GRAND HYATT,
HYATT REGENCY, PARK HYATT AND HYATT RESORTS.
1989-HYATT INTERNATIONAL is selected as the best
hotel chain of the year. With determination to
provide the finest guest services, accommodation,
food and amenities in locally inspired settings, Hyatt
International continues aggressive development
internationally. New hotels are planned within a plan
of selective development and are positioned in
strategic city and resort locations around the world.
The first HYATT INTERNATIONAL GRAND HYATT
opened in Hong Kong, The GRAND HYATT Hong
Kong.
1990-HYATT HOTELS open in Birmingham (England),
Taipei, Xian and Sydney.
1991-Indonesia represents a significant location for
Hyatt’s continuing expansion, with GRAND HYATT’S
opening in Jakarta and Bali early in the year.
1995-HYATT INTERNATIONAL enters the CIS market
with a new hotel in Baku, Azerbaijan.
1997-Additional two hotels in Indonesia, Ban dung,
and Yogiakarta are the prime focus.
1998-Germany represents a significant location with
new hotels in Hamburg, Mainz and Berlin. HYATT
REGENCY, SINGAPORE was renamed GRAND HYATT
after completing extensive renovations, which
qualifies the hotel to join the growing number of
GRAND HYATT HOTELS.
1999-HYATT opens its first hotel in Sharm El Sheikh,
Egypt and the second hotel in Baku, Azerbaijan, the
PARK HYATT, Baku.
2000-Hyatt’s expansion continues with two new
hotels in South Asia, GRAND HYATT, Delhi, India and
HYATT REGENCY, Katmandu, Nepal.
2001-HYATT INTERNATIONAL opens various hotels
such as the HYATT REGENCY, Warsaw in Poland,
GRAND HYATT, Beijing in People’s Republic of China,
HYATT REGENCY, Hua Hin in Thailand and Park Hyatt
Mendoza in Argentina.
2002-Focus continues in the South Asia Region with
the opening of HYATT REGENCY, Kolkata, HYATT
REGENCY, Mumbai, and HYATT REGENCY, Goa.
With the determination to be recognized as the most
successful provider of management service s to
international deluxe hotels and mixed use estate
developments and to provide the finest guest
services, accommodation, food and amenities in
locally inspired settings. HYATT INTERNATIONAL
plans further expansion including over 30 hotels and
10,000 new rooms during the next several years.
The future is bright for HYATT INTERNATIONAL with
hotels planned in many new countries. Hyatt
International is constantly introducing new ideas in all
areas of hotel life, especially in terms of service,
restaurant and bar concepts, and computer
technology. It is the constant striving for new and
better hotel facilities which makes HYATT
INTERNATIONAL the successful and exciting company
that it is today.
In June 2004, substantially all of the hospitality assets
owned by Pritzker family business interests, including
Hyatt Corporation and Hyatt International
Corporation were consolidated under a single entity
called Global Hyatt Corporation. This created a
hospitality company with a single balance sheet, a
single organization and a single focus. On June 30,
2009, Global Hyatt Corporation changed its name to
Hyatt Hotels Corporation.
In December 2004, Hyatt Hotels Corporation
announced it would acquire Ameri Suites, an upscale
chain of all suite business class hotels from affiliates of
the Blackstone Group, a New York based private
equity investment firm. Blackstone had inherited
Ameri Suites from its 2004 acquisition of Prime
Hospitality. The Ameri Suites chain was rebranded and
converted to a new concept called Hyatt Place. With
Hyatt Place, Hyatt Hotels Corporation was better able
to compete with the limited service products
Courtyard by Marriott and Hilton Garden Inn offered
by industry leaders Marriott International and Hilton
Worldwide, respectively.
In December 2005, Hyatt Hotels Corporation
announced a second limited service
acquisition, Summerfield Suites. Again the seller was
the Blackstone Group. Blackstone had inherited
Summerfield Suites from its purchase of Wyndham
International. In January 2012, Hyatt Summerfield
Suites were rebranded as Hyatt House and positioned
to compete in the upscale extended stay market
against brands such as Residence Inn, Homewood
Suites and Staybridge Suites.
On August 6, 2009, it was reported that Hyatt Hotels
Corporation filed plans to raise up to $1.15 billion in
an initial share sale. On November 4, 2009, Hyatt
completed an initial public offering and began trading
publicly on the New York Stock Exchange under the
symbol H. According to the filing, Mark S.
Hoplamazian will serve as CEO and Thomas
Pritzker will serve as Executive Chairman. The public
offering is a result of the breakup of the Pritzker
family empire. Accused of looting family trusts,
Thomas and cousins Penny and Nicholas were forced
to wrest control of the family businesses when she
and other family members were sued by cousin Liesel
Pritzker claiming fraud and seeking damages in excess
of $6 billion.
As of March 31, 2013, Hyatt Corporation's worldwide

portfolio consisted of 508 properties. On September
1, 2011, Hyatt acquired Hotel Sierra which has 18
properties in 10 states. Along with Hyatt Summerfield
Suites hotels, several of these properties were
rebranded as HYATT house in January 2012.
Hyatt Hotels Corporation operations several chains,
and the company and its people have been
recognized from publications including Travel +
Leisure, Conde Nast Traveler, Latina Style and
DiversityInc Magazine. The Human Rights Campaign
has awarded the company 100% in the HRC Equality
Index for eight consecutive years. The Hyatt Regency
brand is the oldest brand in the company, with the
Grand Hyatt and Park Hyatt brands being introduced
in 1980. Of these properties, some are styled as
"resort" properties, and may feature spas or other
recreational facilities. Other brands include Hyatt
Place, designed as a limited service offering targeted
to the business traveler. An extended stay
chain, Summerfield Suites, was acquired by Hyatt in
2005, and was renamed Hyatt House in January 2012.
Hyatt also launched a new brand, Andaz, in April
2007. The first hotel to bear this brand was The Great
Eastern Hotel in London, with additional properties
now open in San Diego, West
Hollywood, Shanghai and New York City (Andaz Wall
Street & Andaz 5th Avenue).
On November 2013, Hyatt introduced Hyatt Ziva and
Hyatt Zilara, its two new all-inclusive resort brands,
the two brands are Hyatt’s entry in the all-inclusive
resort segment.
Atlanta - The Hyatt Regency Atlanta,located on
Peachtree street in downtown Atlanta in Georgia is an
award wining hotel which opened in 1967.The
building consists of the main ”Atrium Tower” and two
extensions, completed in 1971 and 1982,containing a
total of 1,260 rooms.
San Francisco
The Hyatt Regency San Francisco formerly provided a
rooftop revolving restaurant called Equinox, offering
360-degree views of the city and the bay – the
restaurant is now an elite club for certain hotel guests
only and it no longer rotates. This hotel was sold for
close to $200 million to Dune Capital Management
and DiNapoli Capital Partners in January 2007 –
roughly $250,000 for each of the hotel's 802 rooms.
The property has been used several times as a filming
location, featured most prominently in producer Irwin
Allen's 1974 Blockbuster "The Towering Inferno", the
1977 Mel Brooks comedy High Anxiety, Don Siegel's
spy thriller "Telefon" of the same year, and the 1979
sc-fi thriller "Time After Time".
Shanghai
The Grand Hyatt Shanghai is located in the Jin Mao
Tower (floors 53 to 87). It has a ballroom for 1200
people, and meeting rooms which seat 400
comfortably. The Park Hyatt occupying the 79th to
93rd floors of the Shanghai World Financial Center, is
considered the highest hotel in the world. SWFC
measures 492 meters and has 101 stories.
Tokyo
The Park Hyatt Tokyo was featured prominently in the
movie Lost in Translation, and also in an episode of I
Survived a Japanese Game Show where that episode's
winning team stayed in the suite featured in that
movie worth $12,000/night, plus a personal chef.
Hyatt brands
Park Hyatt provides an unparalleled experience of elegant, contemporary

luxury. Distinguished guests of Park Hyatt receive highly attentive personal
service in an intimate and refined environment. Located in many of the
world’s premier cities and select resort destinations, each Park Hyatt is
custom designed to combine understated sophistication with distinctive
regional character. From the exquisitely appointed guestrooms to the
critically acclaimed art program to the signature restaurants featuring
award-winning chefs, every detail of the stay experience is thoughtfully and
impeccably executed. Park Hyatt hotels serve discerning, affluent individual
business and leisure guests and are gracious settings for social events and
small group meetings.
Andaz represents a refreshing take on the boutique-style hotel. The

atmosphere is vibrant yet relaxed. Each hotel reflects the unique cultural
scene and spirit of the surrounding neighborhood. In addition to friendly and
uncomplicated service, signature Andaz elements include a personalized
arrival experience, complimentary amenities in every room, the Andaz Studio
– an informal meeting space designed to inspire and engage – and a
bar/restaurant that attracts local residents as well as visiting guests. Andaz
hotels and services have been created to reflect the personal preferences of
today’s individual business and leisure traveler. Andaz also serves small
creative meetings and other types of gatherings that call for a casual and
stylish setting
Grand Hyatt features spectacular, distinctive hotels in major gateway cities
and resort locales located in the heart of the cities and destinations they
serve. With presence around the world and critical mass in Asia, Grand
Hyatt hotels are places to enjoy, socialize and entertain. Signature elements
of Grand Hyatt include dramatic and energetic lobby environments,
innovative dining options, state of the art technology, spa and fitness centers
and comprehensive business and meeting facilities. Grand Hyatt’s customers
are experienced individual business and leisure travelers. The hotels also cater
to conferences, corporate meetings and social gatherings of all sizes.
Hyatt Regency encompasses the full spectrum of hotel types, with individual
properties offering a full range of services and dining options tailored to
serve the needs of conventions, business travelers or resort vacationers. Hyatt
Regency enables all guests – whether they are traveling to work, unwind or
gather in celebration – to feel productive and revitalized. Properties range in
size from 200 to over 2000 rooms and are conveniently located in urban,
suburban, airport, convention and resort destinations around the world.
Hyatt Regency’s convention hotels feature abundant meeting and conference
facilities proportionate to the number of bedrooms or to market demand.
Convention hotel guests are often part of a small to very large group, meeting
or conference. Business hotel guests are primarily individual business
travelers. Resort hotels cater to couples seeking a getaway, families enjoying
vacation together and corporate groups seeking a relaxed atmosphere in
which to conduct business and meetings.
Hyatt Place offers guests a fresh, purposeful and friendly stay experience
with a selected range of services. Designed for the 24/7 lifestyle of today’s
multi-tasking business traveler, Hyatt Place features casual hospitality in a
well-designed, technology-enabled, contemporary environment. Property
sizes range from 125 to 200 rooms and are located in urban, airport and
suburban areas. Signature features of Hyatt Place include The Gallery,
which offers a coffee and wine bar, and a 24/7 Guest Kitchen where
travelers can find freshly prepared snacks and entrees, as well as daily
complimentary continental breakfast. Hyatt Place guests are both individual
business travelers as well as families spending time together on weekends.
Hyatt Place properties are also well suited to serve small corporate/executive
meetings
Hyatt Summerfield Suites is an extended-stay brand that offers individual

travelers a warm and comfortable welcome. The 125-to 200-room, all-suite
properties provide the feel of a modern condominium where guests can
maintain their business activities, prepare their own meals, relax and
socialize in a residential setting. Guests enjoy complimentary daily full
breakfast and an Evening Social on weekday evenings.
Food and Beverage Services
The quality of food and beverage does not vary much in
same line restaurants but ultimately the most crucial and
most talked about aspect of food and beverage is the
service that goes along with it. A not so high quality food
can be camouflaged by excellent service but never can
bad service be camouflaged by good food. The aim of
the operation is to make the guest feel relaxed and at
home.
F & B is the largest revenue producing department of
the hotel. Hyatt Regency Kolkata has two specialty
restaurants, coffee shop and a bar, all with a superb
panoramic view and offering a diverse range of cuisine.
Timeless décor compliment authentic cuisine and
impeccable service. Room service and Banquets are the
other two sub departments under F & B service. Hyatt
Regency Kolkata has also 2 specialty theme restaurants:
one purely Indian restaurant and one purely continental
restaurant.
RESTAURANTS
La cucina
Covers – 98 covers.
Location – Lobby Floor.
Features:
 La Cucina, Italian kitchen and bar, is a casual
dining venue with a warm and contemporary
ambience offering a wide variety of wine and
authentic Italian cuisine.
 Live Kitchen
 It is a sophisticated Dinning venue with a Bar
Lounge, Private Dining room and a chef’s
table. Homemade pasta and wood fire oven
emphasize the element of home style cooking.
 Add to it a wide selection of Italian, American,
Australian and French wines. Italian Appetites,
Martini, premium Whiskies and Beer and a
wide variety of coffee.
Hours:
Bar Lounge – 03.00 pm – 12.00 Midnight
Dinner – 06.00 pm – 12.00 Midnight
Lunch (only on Sunday) – 12.00 noon–
03.00pm
Waterside café
All day dining restaurant open 24 hours
Location: Ground level

144 cover
 It is a sophisticated Dinning venue.

Homemade pasta and wood fire oven
emphasize the element of home style cooking.
 Relaxed atmosphere overlooking water
features.
 Warm interaction and friendly service.
Hours:
Breakfast- 6.30am to 10.00am
Lunch – 12.00 noon - 03.00pm
Dinner – 07.00 pm – 11.00 pm
Brunch (Only on Sundays) – 12:00 noon – 4:00 pm
OBSERVATIONS:
 Water to be served as soon as the guest
enters the restaurant.
 Menu card to be placed in front of the
guest and a few minutes to be given to
him to make his selection of the dish and
then approach to take the order.
 The food is generally served within
fifteen minutes after the order is placed
in the kitchen.
 Keeping a continuous watch on the guest
while he is having his food so that we can
ask if needs some more or not.
 As soon as the guest finishes, the soiled
plates must be removed as quickly as
possible, taking the guests’ permission
except the water tumbler.
 When the guest asks for the bill, ask
whether he liked the food or not and
ultimately wish him as he leaves.
 Bread basket to be served with any type
of continental order.
GUCHHI
Covers – 89 covers.
Location – Ground Floor.
North West Frontier Cuisine
Features:
 GUCHHI, the hotel’s signature Indian
Restaurant offers Tandoor, Kadhai and Bengali
Signature Dishes.
 Hotel’s signature restaurant, GUCCHI is named
after Kashmiri Mushroom.
 The stylish and theatrical open kitchen allows
guests to interact with the chefs.
 Two private dining rooms for business and
social events.
 Gucchi terrace for private parties.
 Award winning Chef’s expertise to ensure
Authenticity.
Hours –
Lunch(Saturday- Sunday)-12 am to 3 pm
Dinner-7 pm-11 pm
The bar
Cover - 51 covers.
Location – Lobby floor overlooking Guchhi
Features:
 It is a lively and informal area that serves a wide
range of international and local beers, premium
spirits and wines from around the world and light
meals.
 It also serves several snacks items as
accompaniment with the drink such as vegetarian
and non vegetarian canapés, and sometimes club
sandwiches, and French fries as well.
 Since it has got no kitchen attached with it, so the
food is cooked from the café kitchen itself for the
bar
 Hours: 5: 00 pm ---12:00 Am
Bar Equipment
 Blender.
 Ice- making machine.
 Glass chiller.
 Deep freezer.
 Refrigerator.
 Food warmer.
 Coffee maker.
 Straws.
 Coasters.
 Jam pots.
 Cherries.
 Sweet limes.
 Pineapple.
 Fresh limes.
TAXES
The various taxes imposed on alcoholic beverages are :

 20% Sales tax.
 10% Expenditure tax.
The taxes imposed on non –alcoholic beverages are:

 10% sales tax.
 8% expenditure tax.
OBSERVATION
 Bar operation is completely different from any restaurant.

 The cigar service, in traditional way.
 Making of various cocktails and glasses in which they are
served and its garnishes.
 Service of wines.
Room service
 This is a sub-department of F&B department.
 Room Service deals with the provision of food
and beverage in the guest rooms. Delivery of
fruit baskets, juices and cookies (FFC courtesy
Order) are also the job performed by this sub-
department.
 Room service provides round the clock service
to its guest.
 Cost of food in room service is a bit higher
than that of its original costs.
 When it takes order of different cuisines
from the guest, it separates those orders to
different kitchens and therefore receives the
food from those kitchens and serves those
united foods to the guest rooms.
Pool bar
Covers – 20 covers
Location – At the poolside.
Features:
 Pool bar, offers a relaxed outdoor dining
experience with a wide selection of
alcoholic beverages, refreshing mocktails,
fresh juices and light meals.
Hours: 08.00 am – 06.00 pm.
Banquet (Events)
 The banquets are the source of major revenue

to the hotel. The revenue fluctuates
depending on season or off-season.
 There are various sized banquet halls for
various kinds of functions or gathering like
Business conferences, receptions seminars,
formal dinner, birthday parties, marriage
dinners, club-meetings etc.
 Every banquet hall has different capacity and
decor. The setup can be made according to
the type of function.
 The decoration can also be done according to
the guests requirements
 Hyatt Regency Kolkata has 6 banquet halls in
total. They are Regency Ball Room
1,2,3,Topaz,Sapphire & Boardroom(Meeting&
conference)
Daily Delegate Package

For those looking for a meeting package,
Hyatt Regency Kolkata also offer a great
value Daily Delegate Package for meetings
and conferences to include:
 Rental meeting room, including screen, flip

chart, writing pads, pens, mints and water
 Welcome tea, coffee, Danish pastries and
croissants on arrival
 Morning coffee break, including cookies
 Working buffet lunch, including
complimentary water
 High-speed wireless Internet access in all
meeting rooms.
Wedding Venue
Hyatt Regency Kolkata is a popular
destination in the city as a venue for
weddings. The hotel offers flexible event
facilities, innovation and personal care for
festive functions for up to 800 people.
The Conventions Services department is a
unique Hyatt feature. This department allows
guests to have a 'one-stop' hotel contact
through the entire event process and is a
professional and stress-free way of
organizing conventions, conferences,
exhibitions and parties.
Offsite Catering
For those occasions where the setting is

required at a guest’s home, office or a
particular location, Hyatt Regency Kolkata
offers a banqueting team that can assist with
the planning of the event - from tailored
menus, to experienced chefs and waiters, to
decorations; everything to make an event a
truly memorable experience.
Event Catering
Onsite Catering
Hyatt Regency Kolkata provides the perfect
setting for every occasion. From top-level
meetings to private receptions or dinners, the
hotel's 7 meeting and function rooms offer
an unsurpassed range of event space to suit
every style of function for up to 800 guests.
The hotel chefs work closely with the
banquets and events team to provide a
fantastic range of catering options, including
breakfast, light finger buffets, canapés and
sumptuous four course banquets. On request
the hotel may provide flexible catering
solutions based on individual requests and
work closely with a number of preferred,
uniquely tailored menus to one’s needs and
requirement.
Menus include:
 Breakfast Menus
 Brunch Buffet Menus
 Lunch Buffet Menus
 Lunch Set Menus
 Dinner Buffet Menus
 Dinner Set Menus
 Children’s Menus (on request)
 Canapé Menu
 Coffee Breaks
 Daily Delegate Meeting Packages
The Conventions Services department is a
unique Hyatt feature. This department allows
guests to have a 'one-stop' hotel contact
through the entire event process and is a
professional and stress-free way of
organizing conventions, conferences,
exhibitions and parties.
The measurements of the Banquet Areas in
Hyatt Regency Kolkata.
Name Length Breadth Height Area
(sq.ft)
R.B.R 65’6” 100” 7’7” 6562.6
R.B.R-1 65’6” 32” 7’7” 2151.68
R.B.R-2 65’6” 34” 7’7” 2259.28
R.B.R-3 65’6” 33” 7’7” 2152
R.B.R 101’6” 85” --- 8638
Lawn
Sapphire 27” 26” 13’45” 727.37
Topaz 27” 27” 13’45” 759
Topaz+ 27” 54 13’45” 1486
Sapphire
Board 34” 18” 13’45” 565.1
Room
HOUSEKEEPING
Organization chart
Director of rooms
Executive housekeeper
Assistant Manager
Laundry Manager
Team Leader
Linen room supervisor
Public area supervisor
Room attendant
Laundry RUNNER
This department is responsible for the cleanliness and upkeep of the front of
the house areas as well as back of the house areas, so that they appear fresh
and aesthetically appealing as on the first day the hotel property opened for
business. We at Hyatt, aim at providing our customer with clean, attractive,
comfortable and welcoming surroundings that offer value for money.
Nothing sends a stronger message than cleanliness in a hospitality operation.
No level of services, friendliness or glamour can equal the sensation a guest
has entering upon a spotless, tidy and conveniently arranged room. Both
management and guests consider the keeping of the place clean and in a good
order a necessity for the hotel to command a fair price and get repeat
business.
Housekeeping may be defined as ‘Provision of a clean, comfortable, safe and
aesthetically appealing environment’. By another definition, ‘Housekeeping
is an operational department in a hotel, which is responsible for cleanliness,
maintenance, aesthetic upkeep of rooms, public areas, back areas and
surroundings’.
The effort that housekeeping department makes in giving a guest a desirable
room has a direct bearing on the guest experience in the hotel. Guestroom are
the heart of hotel, unless décor is appropriate, the air odour free, and
furnishing/ upholstery spotlessly clean, the hotel may loose the guest as a
potential repeat customer. The housekeeping department not only prepares
the guest room on timely basis for arriving guest, but also cleans and
maintains everything in the hotel so that the property is fresh and attractive
as the day it opened for business. Housekeeping, thus, is an ancillary
department that contributes in a big way towards the overall reputation of
the property. It is righty said that housekeeping is a 24 x 7 x 365
operations!!!
CONTROL-DESK
It is situated on the service floor near the executive Housekeeper’s
office. It is the central nervous system of the housekeeping department. From
here all the information is passed and taken from various outlets and floors.
FUNCTIONS OF THE DESK:

1. Attending guest calls and handling complaints on the phone. The guests
usually ask for laundry service and other requirements like soaps, towels
etc.
2. Taking the departure room from the Front Office and releasing the
cleaned rooms
3. Informing the room attendants for work like putting extra, water in the
guest room, collecting guest laundry etc.
4. Informing the maintenance department about maintenance job in floor
or public areas.
5. Filling the lost & found register, making the lost & found slip and
putting the items in the lost & found cupboard.
6. Issuing floor keys and collecting them during different shift.
7. Filling the log book at the end of each shift .
REGISTERS MAINTAINED IN THE CONTROL DESK

1. KEY REGISTER: Record of all keys are maintained in this register.
2. LOST AND FOUND REGISTER: It has all the information about
the lost & found articles.
3. COMPLAINT REGISTER: Guest complaints are written in this
register.
4. FLOOR SUPERVISOR REGISTER: One register is maintained for
each floor. All the room checked, room status, etc. information is
written.
5. LOG BOOK: It is used for writing instruction and information for the
next shift.
6. STAFF ATTENDANCE & GROOMING REGISTER: The
attendance of all the staff is taken daily and their personnel grooming
is also checked, these are recorded in this register.
7. STORE REGISTER: The record of the items received from the main
store and items issued to floor pantry are written in this register.
Shined shoes will be returned neatly placed in a bag, as means of
demonstrating that they have been carefully serviced.
Hyatt Regency Kolkata comprises of 233 guest rooms.
 Hyatt Regency Kolkata comprises of six guest room floors.
 Each floor has two pantries(‘A’ Pantry and ‘C’Pantry)
 Each floor is divided into 3 wings (‘A’wing, ‘C’wing and ‘B’wing)
 The Second and Third floors of the hotel are the designated smoking
floors.
 Fifth, Sixth and Seventh floors of the hotel are the executive floors
and are entitled to the Regency club facilities.
SUITES
The suites of the hotels are listed in the following order
Regency Suite King

Floor-to-ceiling windows offer spectacular pool views in a 75-sq.-
metre suite with Malaysian teak floors and textured walls complementing
living room, work area with high-speed Internet, Italian marble bath with
glass vanity and rain shower and bedroom with a plush king bed. Includes
airport transfers, private lounge with breakfast and wireless Internet access.
Amenities
 Separate sitting area
 Enhanced work desk lighting
 Hairdryer
 24-hour room service
 Coffee maker
 Cable/satellite TV channels
 DVD on request
 Dual line phones
 Cordless phone(s)
 High-speed Internet access
 Analog phone line
 Concierge during regular hours
 Morning newspaper
 Crib upon request
 Maximum guests per room: 2
 Separate work area
 Robes
 Large closet inside the bathroom,
 Minibar
 25 inch TV
 Video on demand
 Three telephones
 Speakerphone
 Voicemail
 Dataport
 Individual air conditioning control
 Safe large enough to store and charge laptop computer
 Complimentary fruit
 Adaptors/chargers upon request
Regency Duplex Suite

Elegant, bi-level interior features skylight with remote-controlled curtain,
plus Malaysian teak floors and textured walls that complement living area
with adjacent terrace, marble bath with jetted spa tub and rain shower and
a luxurious king bedroom. Deluxe amenities include high-speed Internet,
complimentary airport transfers and laundry service and private lounge with
daily continental breakfast.
Amenities
 Balcony
 Hairdryer
 Coffee maker
 DVD player
 24-hour concierge
 Robes
 Minibar
 25 inch TV
 Video on demand
 Speakerphone
 Voicemail
 Dataport
Regency Executive Suite
VIP accommodations include spacious terrace with skyline views and glass
doors connecting to a quiet 100-sq.-metre corner suite with Malaysian teak
floors and textured walls. Enjoy living and dining areas, work area with
high-speed Internet, marble bath with jetted spa tub and rain shower and a
luxurious king bedroom. Includes airport transfers and private lounge with
continental breakfast and evening cocktails.
Amenities
 Balcony
 Hairdryer
 Coffee maker
 25 inch TV
 Video on demand
 Speakerphone
 Voicemail
 Dataport
 Oversized work desk
 Robes
 Minibar
 4-seat dining area
 DVD player
Diplomatic Suite
Floor-to-ceiling windows and a spacious terrace with glass doors offer
spectacular views of Kolkata from a 120-sq.-metre suite. Contemporary
interiors include living and dining areas, work area with high-speed
Internet, Italian marble bath with jet spa and rain shower and a luxurious
king bedroom. Includes DVD player, airport transfers, wireless Internet and
private lounge with breakfast and evening cocktails.
Amenities
 Balcony
 Open terrace
 Robes
 Minibar
 DVD player
 Speakerphone
 Voicemail
 Dataport
 Mineral water upon request
 Hairdryer
 Coffee maker
 25 inch TV
 Video on demand
 Magazines and books available
PRESIDENTIAL SUITE
Luxurious 216-sq.-metre top-floor suite with pool views features leather-

paneled study with high-speed Internet, living and dining areas with
handmade artwork, marble bath with jetted spa tub and shower, kitchenette
and luxurious king bedroom. Includes butler service on request, airport
transfers, wireless Internet and private lounge with daily continental
breakfast and evening cocktails. Extra bedroom available.
Amenities
 Kitchenette
 Additional window in bedroom (suites)
 Robes
 Minibar
 Stereo system
 Magazines and books available
 Hairdryer
 Coffee maker
 25 inch TV
 Video on demand
 DVD player
 Speakerphone
 Voicemail
 Dataport
 Fax machine on request
Public areas
FEATURES
 The public area includes the lobby area, restaurants, lounges, pool
area, health club, banquet halls, toilets, bridal suite, executive offices
and outside hotel premises.
 To maintain cleanliness and hygiene in Rooms and Public areas hotel
uses Taski Cleaning Products and equipments.
Laundry:
Large institutions that require a constant flow of clean

linen, working-clothing or uniform, will often employ the
services of an industrial laundry. Hospitals, prisons and
hotels, for instance, will usually have their own laundry
departments. The organized collection, laundering and
timely delivery of textile service ware is essential to the
operation of the institution. Employees in uniforms
reassure customers that they represent the company.
From day-to-day counter work to service representatives
making residential calls, customers trust uniformed
employees and rely on them for dependable and positive
reinforcement
Stages of Operation
When linen is sent to be laundered, it goes through six
stages. The first three stages are called "soiled side"
operations, since they occur before the linen is actually
washed. The last three are called "clean side" operations,
since they involve the handling of clean linen.
1. Soiled Retrieval
In this step, the institution's linens are collected by
laundry personnel and returned to the laundry facility.
Members of the institution's housekeeping staff will
place the soiled linen at a collection point, usually by
dropping it down a laundry chute. Laundry workers will
then collect the soiled linen, place it in carts reserved for
soiled linen and transport it to the laundry facility.
Linen retrieval poses a problem, especially in health care
institutions. Soiled linen can be contaminated with
bloodborne and airborne pathogens. For this reason,
employees who retrieve soiled linen are required to use
personal protective gear and standard safety
precautions. This problem is especially prevalent in
hospitals. Prior to sorting, the linen must be covered to
prevent the spread of airborne germs.
2. Soil Sorting
At this stage, the retrieved linen is unloaded and sorted
according to item type. Different items often require
different washing formulas. Also, later stages in the
process require the linen to be pre-sorted, since it is
handled batch by batch. Heavy or biohazardous stains
such as blood and feces may require longer wash times
and stronger formulas. Thus it is inadvisable to mix
different items of linen in the same wash batch. Large
institutions often use a production-line method for soil
sorting, with several full-time employees assigned to the
task.
Since soiled linen may be contaminated with biohazards
or sharp objects, employees involved in the sorting
process are required to use personal protective
equipment and standard safety precautions.
Smaller items tend to "hide" among larger items. For this
reason, some sorting goes on during the washing,
processing and packaging stages.
3. Washing
This is the stage in which the laundry is actually washed.
The sorted linen is weighed according to the washing
machine's load limit. Large washing machines are used,
usually operated by a certified washer operator. The
washer operator loads and unloads the washer, decides
what is to be washed according to the laundry's
schedule, and monitors the chemical levels in the water.
Since modern tunnel washers monitor their own
chemical levels and unload linen directly into the
laundry's "clean area", the operator is required only to
load the linen.
Proper washing depends on five factors: Water quality,
mechanical Agitation, Time, Chemical concentration and
Heat. Washer operators use the acronym WATCH. These
five factors work together. The purer the water and the
fresher the chemicals, the cleaner the laundry will be.
Mechanical action exposes the surface area of the linen
to the water and chemicals, ensuring that the item is
thoroughly soaked. Mechanical also tends to dislodge
stains. Heat helps the chemicals to react with the stains.
The longer the item is exposed to heat, chemicals and
mechanical action, the cleaner it will be.
Over the past twenty years, many industrial laundries
have switched from conventional washers to tunnel
washers, also called continuous-batch washers. Since
tunnel washers don't have to be stopped for loading and
unloading of linen, they provide a more continuous flow
of clean laundry. Higher-volume facilities, which may
process over 15,000 pounds of linen per day, often rely
heavily on tunnel washers.
4. Processing
In this stage, the clean linen is dried, ironed and folded.
Some items, such as towels and blankets, are put
through a dryer until they are no longer damp, then sent
to mechanical folders. "Wetwork" items, such as sheets,
are sent through steam-powered ironers which dry, press
and fold them.
Dryers use hot air and mechanical action to evaporate
the moisture and chemicals from the linen prior to
folding. Heated air is forced through pores into a
spinning central cylinder called the drum. As the cylinder
constantly spins, the linen inside tumbles, exposing the
surface area to heat which evaporates the moisture. The
air temperature must be carefully controlled. If it isn't
hot enough, the linen won't be thoroughly dried. If it is
too hot, the linen may overdry, damaging the product
and creating a fire hazard.
Ironers use heavy steam-heated rollers to dry the linen
while pressing out wrinkles.
Folders use mechanical action to fold the linen into
shapes that are easily stored and handled. Folders come
in two varieties: large-piece for blankets and other large
items, and small-piece for smaller items such as towels or
pads. The more compact the shape into which the item is
folded, the greater the amount of linen that can be
packed into a limited storage space.
Some items, such as wash cloths, may be too small to be
handled mechanically. These items must be packaged by
hand.
5. Packaging
In this step, the processed linen is prepared for delivery.
Individual orders are filled, based on the needs and
requests of the laundry's customers, then sent to the
laundry's main distribution points and storage areas.
Linen not used for orders is placed in storage areas,
giving the facility a reserve of clean laundry.
6. Distribution
In this step, trained delivery people transport the clean
linen back to the customers. This is a skilled position,
since the delivery person must have a thorough
knowledge of both laundry operation and the principles
of good customer service. In hospitals, delivery people
must be familiar with patient relations, confidentiality
policies and hospice. Large institutions will usually
employ several full-time delivery people.
Occupational Hazards
The most common accidents in industrial laundries
involve chemical exposure, sharp objects left in soiled
linen, slips from wet floors, exposure to pathogens in
contaminated linen, and body parts being stuck in
machinery. While these problems can usually be avoided
by standard precautions and a little common sense, they
can and do happen. Production workers have a saying:
"Common sense isn't that common."
Exposure to soil and pathogens can be limited by two
things. One, of course, is the use of personal protective
equipment: barrier gowns, gloves, eyewear, foot
coverings and face masks. These items should be worn
when handling soiled linen. Infections can also be
eliminated by proper hand-washing with antibacterial
soap. Employees should wash their hands after handling
any linen, whether soiled or clean.
Since the noise levels in industrial laundries can be quite
high, earmuffs and disposable earplugs are often issued.
Hearing protection is essential.
Exposure to chemicals is also common. Since washers
require a constant stream of detergent, bleach and other
chemicals, the supply must be constantly replenished.
Laundries are required to provide a material safety data
sheet, or MSDS, for all chemicals used in the facility.
Many laundries require their machine operators to be
familiar with HAZMAT, if not fully certified.
With the constant workload and harsh working
conditions, employees can easily become short-
tempered. This occasionally leads to problems with
violence and workplace bullying. For this reason, laundry
managers must be competent disciplinarians, ready to
deal with employees who have attitude problems.
Laundry machines use high-pressure steam and
dangerous chemicals. Poor maintenance can cause
injuries such as severe burns and chemical exposures.
Hoses, steam lines and other machine parts must be
checked and replaced regularly.
Production Problems
Communication
Like any good business, a laundry's operation depends
on good communication. Customers must file their
orders in a timely manner. Delivery people and order
fillers must keep records of the types and quantities of
linens used. Managers must be informed of production
difficulties and attitude problems. Any breakdown in
communication will hinder the laundry's productivity.
Cross-contamination.
Clean linen and soiled linen should never be mixed. For
this reason, most laundry facilities have two major work
areas, the "soiled area" and the "clean area". These areas
are usually separated by a wall. Separate carts are
designated for clean and soiled linen. Linen usually
passes from the soiled area to the clean area through the
washers. Any clean linen that comes into contact with
soiled linen or with carts used to transport soiled linen is
considered soiled and must be re-washed. Laundry
workers who handle soiled linen are required to wash
their hands before working with clean linen.
Wet linen storage.
Wet or soiled linen that is allowed to sit for an extended
period of time may become permanently wrinkled.
Worse, wet linen stored in a humid area may mildew,
requiring replacement.
Dust
Dust can and does settle on clean linen. For this reason,
clean linen left on shelves and in delivery carts should be
covered. While many laundries use dust covers
specifically made for this purpose, others will improvise,
using sheets or blankets.
Cart Space
Every laundry, regardless of size, has a limited amount of
cart space for storing linen. For this reason, the laundry's
carts must be constantly recycled. The moment a cart is
emptied, it is returned to the laundry to be filled with
another order. If it is designated for soiled linen, it
should be emptied at the laundry facility, then sent back
to the collection point for another load.
Replacement linens
Each trip through the wash cycle places wear and tear on
the linen. Thus, a major laundry facility needs a constant
stream of new linens coming in to replace worn-out
items. Items that are not too badly damaged may be set
aside for something other than their original purpose.
(Permanently stained or torn blankets, for instance, may
be used to line floor areas being waxed.) However, they
will still need to be replaced in the linen stream.
Maintenance
From its major computerized machines down to the
wheels on its carts, every laundry facility depends on
mechanical and electric devices. These devices require a
range of constant maintenance by skilled and certified
technicians. Poorly maintained equipment can limit
productivity and may even cause or contribute to
injuries.
Guest laundry
Service essentials Luxury Experience
Guest clothing will be well cared for  Laundry services will be
and returned in a crisp, elegant available 24 hours on all 7 days.
manner, with thoughtful attention to Normal services will be provide
detail. within 8 hours. Express services
will be provided within 4 hours.
An hourly service for pressing
will be available.
 The workmanship of cleaning,  Laundry and dry cleaning prices
pressing and packaging will be will be the same regardless of
excellent and as per the urgency – there will be no
specification of the SBU. surcharge for rapid services.
 Guest will be called and noted  Laundry service for infants under
in advance in the event of three years of age will be
damage or an irremovable complimentary.
stain.
 Minor mendings and button  Hanging garments will be placed
replacement will be performed in the closet upon return, with a
automatically, with a note card placed in a plain view,
advising the guest of the advising the guest of the delivery.
repair.
 Garments on hangers will be  Folded items will be elegantly
returned with the prescribed presented in a cane basket or
ecofriendly cover. Jackets and equivalent with tissue or Indian
trouser sent for pressing will inspired fabric decorative lining.
always be returned on hangers,
MACHINE USED IN HOUSEKEEPING FOR CLEANING
VACCUM CLEANER for carpets and furnishings; this is used by the room
attendants to vacuum the carpets in the guest rooms. The machine is
popularly known as Hoover because of the company that manufactures it. It
should be cleaned and emptied out regularly.
Vacuum cleaner industrial type – with dry and wet pickup. Used for
heavy work.
OTHER SUBSIDIARY EQUIPMENT USED.
SPONGES: Used in cleaning the bathroom, especially the marble counter

of the wash basin.
STEEL WOOL: Made of fine strands of steel – good for cleaning stained
floors.
RUBBER SQUEEZERS: Used for getting rid of excess water on the floor.
BUCKETS: Large and small of plastic.
DUST PANS: The dust is brushed or swept into these. They are
used extensively in carpet brushing.
CONTAINER: For holding the various agents of cleaning.
HOUSEKEEPING EQUIPMENTS
ROOM ATTENDANTS TROLLEY:
Every room attendant has a trolley in which all the supplies and
equipment that she requires to make up for discards and rubbish and the
other for soiled linen are stored. All cleaning supplies like VIM,
BRASSO, duster, brushes etc. and all supplies for the room i.e. stationary,
laundry bags, magazines, etc. are neatly stacked on the trolley.
HOUSEMANS TROLLEY: For uniform room and health club as well.

LINEN HAMPERS (with wheels): with canvas bags for uniform room.
This is used to transport linen and uniforms generally to and from the
laundry.
SEWING MACHINE: These are located in an inner room (tailor room) of

the uniform room. They are the industrial types with pedals.
HANGER ROD: For the uniform room.
BABY CRIBS.
BABY HIGH CHAIRS.

GARBAGE BUCKETS: Plastic with cover and wheel stands.
BED BOARD (wooden): For single and double beds.
KEY POUCHES: Every Room Attendant has a leather key pouch that
she ties around her waist. It has that key that opens all rooms of a
particular floor.
IRONING BOARDS (with foldable steel legs): For guest and uniform
rooms.
ELECTRIC IRONS: For guest and uniform. Irons are supplied to the
guest on request.
HEATERS: For guestrooms and offices, also provided on request.
FANS: For guest rooms and offices.
HOT WATER BOTTLES.
ROLL AWAY BEDS AND BED BOARDS: Along with mattresses, when
guest request a spare bed.
UMBRELLAS: For garden and poolside.
FLOOR POLISHING MACHINES: For shining floors, mostly used

in public areas .
OBSERVATIONS:
 Knock the door before entering the room.
 Proper dusting should to be done.
 Making of bed.
 Refilling of room supplies.
 Removing soiled linen and supplying fresh linen.
 After cleaning a final glance to be given to the room and the door
should be closed.
 Evening service to be given.
 Checking of occupancy according to the floors.
 Giving occupancy report to the front desk.
 Ready rooms should be given to the front desk for sale.
 Preparation of lost and found slips for lost & found items.
 Giving stock on a daily basis to every floor.
FRONT OFFICE
Staff:
Working under the supervision and control of Mr.

Harkaran Singh (Director of Rooms) & Mr. Biswaranjan
Mahapatra (Front Office Manager) the Front office
department has 52 personnel working at different
levels and shifts.
THE SHIFT TIMINGS:
Shift A (morning) : 07:30am - 04:30pm
Shift B (general) : 09:00am - 06:00pm
Shift C (afternoon) : 03:00pm - 12:00am
Shift D (night) : 11:00pm - 08:00am
The FRONT OFFICE as the name signifies deals with all
the activities of the “Front of the House”. As the Front
Offices is the first department that the guest comes
into contact with, so it is through this department that
the guest forms his/her opinion about the hotel. So
the staff should be always on their very best when
dealing with the guest.
The front office department consists of group of
brilliant, efficient and ever smiling staff that resemble
and focus the organization in the initial seconds of the
guest contact, giving him the feeling of the best in the
Hospitality movement that have engulfed the modern
human Generation. The front office department
motivated workforce strives to achieve the highest
level of performance in meeting the need of the
guests.
With their traditional commitment to serve, the staff
strives endlessly to ensure total guest satisfaction and
loyalty. So this is the feelings which make a whole
world of difference. The front office department is
divided into eight distinct sections according to their
nature of functions:
 Reservation  Concierge and bell
Services
 Reception/  Telephone
registration
 Information  Travel desk
 Cash  Business center
Reservation
All guests/ callers will receive a very warm yet efficient, personal
consultation on the hotel facilities, service and products. Services will be
crisp, knowledgeable, courteous and sensitive to the guest’s time and needs.
The conversation will be tailor-machine to the guest need and will be
dedicated to assisting the guest in selecting the most ideal accommodation.
Reservation will convey deep knowledge ff the guest rooms and will mention
two or three strongly visual description of the guest room with enthusiasm,
using standard phraseology for each room type. The keyword here is visual.
Listing the square footage area is not visual – but describing the view or the
working desk, or the specific separate sitting area is.
Processing a Reservation
a. Check under the Guest History (GHD) if we have
any prior information on the guest.
b. If we do have the above than the folio is created
from history (HC). If not then a fresh Guest folio is
called up (CGU), check Company Account
Directory (CAD) # and fill-up Company Account
Directory # on folio.
c. The folio is filled in with all the details available
and then created on computer by pressing control
F2 after doing the needful.
d. From this point onwards the guests’ reservations
is in a “PREREG” status till the time the guest
checks-in when the status is changed to “REG”.
e. Then create the BT screen for billing instructions,
if any.
f. Create the TA screen, if the booking is through a T
A.
g. The guest folio # is then written on the
reservation correspondence and circled.
h. The correspondence is the filed date-wise for the
present month and month-wise for future months.
Group Reservations
They are done in the same way as for FITs with the
following additions:
Request for the rooming list at least a fortnight prior
to arrival.
Special meal plans must be decided before check-in.
Billing instructions for breakdown of accounts.
Time of arr/dep must be taken down.
Normally the passport details are submitted at the
time of arrival of the group.
Processing GRP Reservation
Call up a blank group folio by doing a CGP.
Fill in the relevant details as required.
Create the folio by pressing control 2. Thus we have
pre-reg group.
On receipt of the Group Rooming List, call up a blank
folio by a CGU command.
Fill in all the details for any one-group member. Do
make an entry of the group folio no. in the relevant
blank.
Create the folio by control 2 and then repeat the folio
through control 3.
Change relevant details of the next group members
and then update this folio.
Repeat this process to individual folio for all group
members are created.
Room Reservation Cancellation Policy
1) Check in/Check Out time 12.00 Noon.
2) All bookings are guaranteed against Credit Card
Guarantee or 1 night deposit.
3) In the case of "No Shows" the hotel reserves right
to charge Retention charges of 1 night to your credit
card. Cancellation should be notified 72 hours prior to
arrival of Local Standard Check - In Time 12 Noon.
Bell desk
The major function of the bell desk is to take care of
the guest’s luggage and their belongings and guide
the guest to their respective rooms carrying their
baggage, coats etc. till guest room. They are
responsible for the guest luggage during check-in and
check-out and are also responsible for providing
newspaper in the morning.
 Bell desk clerks are always in the public eye and
usually are the first line of customer service for a
lodging property. Their attitude and behavior
greatly influence the public's impression of the
establishment.
 Luggage is one of the prime concerns of bell
clerks.
 Bell desk clerks perform a variety of duties:
carrying guests' items to and from automobiles,
loading and navigating a luggage cart, escorting
guests to their rooms and explaining rooms'
features, organizing and storing luggage in the
rooms' designated areas, answering questions
and offering assistance.
Concierge
It handles all the information regarding the hotel and
hotel policies. Any information that comes via mail or
any other source is thoroughly checked by the
department.
A well informed concierge staff will keep the guests
happy, and that will bring back repeat business. It will
also encourage the guests to refer their friend which
in turn helps the business grow. When the businesses
that the concierge uses are happy, they will also refer
their clients and bring in even more guests to the
hotel. It's a win-win situation all around.
The basic task of a concierge is to serve as the
guest’s liaison with both hotel and non-hotel services.
In a sense, the function of a concierge is an extension
of the function of a front desk agent. A concierge
must be resourceful and knowledgeable about the
hotel and the surrounding community. Regardless of
whether concern in-hotel or off premises attractions,
facilities, services, or activities, a concierge specializes
in providing assistance to guests.
Typical guest requests handled by a concierge
include:
*Providing directions and information
*Making airplane, theater, train ticket
*Reservations for dining
*Arranging for secretarial services.
*Handling mail and parcel service’s
*Arranging sightseeing tours.
Business centre
Business center and offers four computer systems
with high speed internet connections, a Xerox and fax
machine, for business guests. Secretarial services and
Laptops with high speed wireless internet connection
are also provided to the guest as per request.
Timings: 7.30am – 12.00 midnight.
Communication centre
Communication center is one of the most vital departments of the hotel. Only
through this department outside customers communicate with the hotel staff
and guests: SPEED, ACCURACY and COURTESY” are the watchwords
of the telephone department. Now a days Hyatt’s comm. center is known as
the guest relation centre. In a guest relation centre the most responsible work
is the position of the telephone operator. PABX stands for private automatic
branch exchange. This area is commonly referred to as the switchboard and is
staffed by switchboard / telephone operators. Most large hotels have room-
to-room dialing by which guests in one room can dial directly to another
room.
GYM
In addition to the sauna, Jacuzzis, steam rooms and chill dips, there is an
outdoor swimming pool, a fully equipped state-of-the-art gym, skilled
personal trainers, squash and tennis courts and a jogging track. Club Prana
Spa and Fitness Centre also offers a selection of international and
traditional therapeutic and body massage treatments. Special day and half-
day packages are also available.
The hotel is the city's centre for pampering and is the perfect venue for those
Timings: 06.00am – midnight.
REGENCY CLUB LOUNGE

Regency club lounge is only for Regency club members is at the 5th floor of
the hotel open from 07:00am till 10:30 am. Guest of 5th, 6th, and 7th can
enjoy their buffet breakfast and hard drinks during cocktail hours (07:00pm
– 09:00pm). Tea, coffee, soft drinks and cookies are served through out the
day.
Regency Club is Hyatt's exclusive 'hotel within a hotel', specially designed to
meet the requirements of the business traveller. Hyatt Regency Kolkata
offers 83 Regency Club® rooms and suites, which in addition to providing
amenities such as in-room coffee and tea makers, personal safes, colour
television and minibars in every room also provide the executive traveller
with the facility of voicemail, two-line telephones with dataports and IDD.
Regency Club privileges include airport transfers, complimentary continental
breakfast, all-day tea and coffee, evening cocktails and canapés. Extra
touches also include a special Concierge, express check-in and check-out,
international newspapers and magazines, as well as meeting room facilities
for Regency Club® guests. The Regency Club® Boardroom accommodates up
to 12 people and is available to in-house Club guests for a period of two
hours on a complimentary basis.
PROPERTY MANAGEMENT SYSTEM

The Property Management System used in the hotel is Opera 4.0. Opera 4.0
runs under Windows Visual Basic module. Point of Sales system (Micros),
Electronic Door Locking System and EPABX are the different interfaces
connected with the system.
OBSERVATION:
Reports:
 Night audit report
 Car pick up report
 Expected arrival report
 Expected departure report
 VIP guest report
 Breakfast buffet report
 Every thing that is done in every shift is noted down in the log book and the
things that are to be done by the next shift staffs are written in the Things To
Do which are filed properly.
 Everyday there was a meeting, discussing about the day’s activities, expected
guests & VIPs and if there were any kind of complains, etc.
 The wake up call list made by the operator is circulated in the F&B outlets also
so that they can have an idea when the guests are coming to have their
breakfast.
FOOD PRODUCTION
Hotels are justly proud of their reputation for
fine cuisine and elegant dining. Food production
is an integral part of the services of the hotel.
When the guest arrives at the hotel he not only
expects a comfortable and relaxed stay, but he
also expects good food of the highest possible
standards. Especially in today’s time with
growing competition it is very essential that that
the hotels tries to provide as many food outlets
to the guest serving various kinds of quality
cuisine.
Food production is the conversation of food

from the raw to the palatable state. It is no
longer a profession concealed in mystery like the
secrets are available today easily with formula.
There are principals, procedures and techniques
in food production just as there are in other
fields.
Food production is a respect to the connoisseurs

of food who have been passing techniques and
styles of cooking from generation to generation.
It is due to this fact that food production has
developed to the advance form in it portrays
today. Even for achieving the goals of profit,
emphasis is not only on quantity of food and
techniques of preparation but also on hygiene,
nutrition, satisfaction and economy to a
customer.
Organization chart
Executive Chef
Executive Sous Chefs
Chef-de-cuisine
Chef-de-partie
Demi chef-de-partie
Commis 1, 2, 3
Apprentice
JOB DESCRIPTIONS
KITCHEN EXECUTIVE
Duties & Responsibilities:
 He is responsible for overall smooth and
efficient functioning of the whole section.
 Ensures that prescribed recipes and standards
are followed.
 Responsible for quantity control, improving
standards and innovation.
 Co ordination with all the other
departments and sections of the
kitchen.
 Attend the morning meeting and perform
administrative duties for the section.
 Prepares the duty roasters.
 Authorize all the formats like requisitions,
transfer etc.
 He is also authorized for granting leave to
personal in his own section.
CHEF DE PARTIE:
Responsible for: Master craftsman.
Responsible for: Chef’s working under him.
 Ensures that the food items are picked up
timely and checks portion control.
 Takes over the duties of Master Craftsman in
his absence.
 Prepares the storeroom requisitions.
 Ensures correct maintenance and usage of
equipment.
 Supervise the wastage control and mis-en-
place.
COMMIS:
 Maintain overall cleanliness.
 Prepares the food dishes.
 Responsible for proper usage of raw materials
and equipments.
 Ensures proper of raw materials.
 Ensures the store pick-up is proper.
APPRENTICE COOKS
Responsible to: Commis.
 The apprentice cooks are on the
induction level, as they have to develop
their knowledge about the basics of
cookery.
 As apprentice cooks, their main objective
is to help out, learn and be observant at
all time.
 Most of the times, they are handed over
with tasks like cleaning, cutting and
doing mis-en-place.
UTILITY WORKERS:
 Mazdoors are blue-collar laborers and their

main task is of cleaning the kitchen, thus
maintaining cleanliness at all times.
 The traulsens and walk-ins being a part of
the kitchen, they are also cleaned by
Mazdoors.
 The dirty dishes and vessels are also cleaned
by the Mazdoors.
The various sections of the kitchen are as
follows:
 Commissary
 Butchery
 Waterside cafe
 Bakery
 Gucchi
 La Cucina
 Banquet
 Gardemanger
KITCHEN
 The Café kitchen, Guchhi kitchen, La Cucina

kitchens are all show -kitchens in the different
restaurants giving the guests a chance to
interact with the chefs and kitchen staff at
work in the restaurants.
 Café kitchen includes a pantry and an Indian
section in the back area as well where work is
handled in three shifts.
 Banquets kitchen is the most revenue earning

kitchen among all, it not only cater for the
different parties and events but also for the
staffs, it is very spacious as because it deals with
large no. people and also because the staffs
use big-big machineries for cooking purpose.
Some of the heavy equipments used in kitchens

Name Function
 Steam Boiler For bulk boiling

 Tilt Pan For Gravies, Biryani
 Range gas For high pressure
cooking.
 Hot Plate For Slow cooking
 Salamander For Gratination
GUCHHI KITCHEN
Indian Cuisine can be said to have evolved along
lines parallel to Indian history. India Has ancient
cultural heritage, which is depend on religion,
geography, and socio- economic conditions.
Traditionally Indian cooking has been handed
down the generations by demonstrations and
word of mouth.
Strong impact was made on Indian cuisine,
during the reigns of Mughals in the 16th century,
who were fond of good living, cooking and
eating. Muslim cooking was based on meat.
There influence was strongest in
North and Central India. Since then well known
Mughlai dishes were evolved, which were soon
developed into an important culinary art, and is
part of Indian cuisine. Down South, the Mughlai
influence was slight, where cooking is mainly
vegetarian. The regional dishes from various
parts of India are influenced by Religion,
availability of ingredients and old traditions and
customs. Many of them have also been
influenced during various invasions. Thus it is a
combination of cookery of many nationalities.
Paintings depicts the keen interest the kings
took in the preparation of the food, was they
would sit giving instructions and supervising the
cooking. It is the knowledge of our ancestors
that has handed down from one generation to
another.
Regional cooking is influenced by the staple
food. The area in the north where wheat grows,
the food is dried and gravy is thick. In the South
where rice is a staple diet, gravies are thinner.
Climate too plays its role, and because of heavy
rainfall, vegetables grow in abundance and
makes vegetarian cuisine varied and exciting.
LA CUCINA KITCHEN
Hyatt Regency Kolkata introduces to the city a

restaurant where authenticity of cuisine blends
with the richness of its contemporary ambience;
one where casual amiability combines with the
richness of the colours of wood, fire clay tiles,
stones, fabric and copper. It is a unique dining
experience at La Cucina, the sixth outlet at Hyatt
Regency Kolkata, serving Italian cuisine and wine
to the discerning patrons of lifestyle at its best.
The exclusive experience of dining in La Cucina
(the Kitchen) begins from the moment one steps
inside the restaurant. Located at the lobby level,
the restaurant offers an overall seating capacity
for 86 guests. Choices available range from tables
for groups of four or six to a Private Dining Room
and a Chef’s table (each seating six). Add to this
an e-library and books and La Cucina becomes the
destination for all diners for a stimulating
experience for both the palate and the intellect.
The restaurant emphasizes fresh imported

ingredients, homemade pasta and simple
presentation to highlight the flavours of Italian
cuisine. Indulge in the delightful flavours of
Permaggiano, Reggiano, Taleggio Cheese,
Scamorza Affumicata, Funghi Porcini brought to
you by our Italian Chef, Davide Cananzi. Culinary
authenticity takes a step ahead in the show
kitchen of La Cucina with features like wood fire
pizza oven dishing out Roman style pizzas and
pasta machine, enhancing the essence of home
style cooking and dining experience.
In addition make all Sunday special with Pranzo

Di Domenica, an exclusive Sunday lunch at La
Cucina by Chef Davide Canazi, serving antipasta
and dolci buffet, along with pasta, risotto,
vegetarian and non vegetarian main course
served directly from the pan.
La Cucina also offers an exclusive walk through
floor to ceiling wine library displaying 150 bottles
of old and new world wines. The library bar, with
seating options, offers a wide selection of Italian,
Australian, French and American wines. Also
available are Italian aperitifs campari, martini,
premium whisky and beers.
For those who thrive on the rich aroma of coffee,
La Cucina brews espresso, latte, cappuccino,
decaffeinated and macchiato from the world’s
finest beans.
La Cucina is a total sensory experience that
stimulates the senses of sight, smell, sound taste
and touch with its ambience, cuisine and the La
Cucina team whose warm reception and service
makes the restaurant a popular destination for all
our guests- whether staying in the hotel or
Kolkata.
WATERSIDE CAFÉ KITCHEN
The waterside Cafe Kitchen is situated, just in front of

the Commissary Kitchen. WSC is divided into two
sections:
 Continental Kitchen.
 Indian kitchen.
The continental kitchen is divided into two major
parts:
 Hot Kitchen.
 Cold Kitchen.
Continental Kitchen - with wooden Pizza oven.
Indian Hot Kitchen - with two tandoor ovens in the
front.
The Hot Kitchen serves all the grilled, fried
preparation of continental dishes along with various
kinds of soups. The specialty of Pizza changes every
day. All the food is displayed in the buffet, which is set
by the service personnel.
The Cold Kitchen deals mainly with various kinds of

salads and cold continental preparations. It has a
pantry in the back area where the Chefs prepare the
food. The Chefs of night shift prepare the morning
breakfast with 3-4 types of fruit juices (fresh), and with
other canapé’s.
The Indian Kitchen has two electronic ranges in the

backside, were the chefs cook all the items.
INDIAN KITCHEN
This section is the main kitchen, which is responsible for the preparation of
all Indian dishes.
 Ala carte and tandoor section.

 Halwai section.
 Banquet section.
A la carte section: this section responsible for the preparation of dishes on

the menu of coffee shop and room service and is also responsible for the
preparation of the lunch buffet of la terrase. The section is further divided
into South Indian section and Indian section.
Tandoor section: this section is responsible for the preparation of all the
Tandoor items. Its basic function n the morning includes supply of breads.
All the dishes are prepared by halwai for ala carte menu as well as banquet
parties and kept in cold storage under lock and key.
BANQUET KITCHEN
The banquet kitchen is the main kitchen, and covers
a huge area, on one side of which, is the office of the
Executive Chef. The banquet kitchen is subdivided
into the following sections:-
 Kitchen Stewarding.
 Continental Kitchen.
 Indian Kitchen.
 South Indian Kitchen.
 Pantry
The Kitchen Stewarding is adjacent is to the actual
kitchen area. There are two large sinks with
continuous supply of hot and cold water. All the Pot
Washing is done here. The Continental Kitchen has six
ranges on one side, and three working tables on
another. There is a refrigerator here where necessary
articles are kept. The Indian Kitchen has ten cooking
ranges and 4 working tables-three near the cooking
ranges, and one near the Tandoor where the mise-en-
place required for tandoor items are kept. There are
two tandoori ovens. Four Refrigerators are also
present in the Indian Kitchen. It has one working table,
4 cooking ranges, and a hot plate. Chinese Kitchen is
situated adjacent to the Continental Kitchen. It has
two working tables and a refrigerator where tinned
fruit juices and other necessary items are kept. The
Bakery is situated behind the Pantry. Three working
tables, two refrigerators and a sink are there. The main
kitchen has two walk-in refrigerators. One of these is a
deep freezer, with a temperature of above (-) 35C.
COMMISSARY
Commissary is the kitchen on which all other kitchens
depends for all mise-en-place like Chopped onion,
different vegetable issue process, fresh juices issue to
different restaurant and banquets etc. Each and every
kind of vegetables fruit and dairy product (curd, milk,
Cheese etc.) transferred to all other kitchen via
commissary.
BUTCHERY
The entire meat item is brought cut packed and
stored in this department. The meat pieces are
cut according to the required size and shape and
also the meat items are cleaned and washed and
then are weighed and vacuum packed and kept
in the deep freezer from where those are issued
to various departments according to the amount
written on the requisition slip and the stock is
maintained so that there is a ready stock at the
time of emergency.
EQUIPMENTS USED IN BUTCHERY
NAME FUNCTION
 Weighing Machine To weigh the products.

 Mincer For mincing for
boneless pieces of
mutton, chicken etc.
 Meat Sawer Machine For cutting of lamb

carcasses and beef
cuts etc.
 Cutting Boards For ensuring proper

cutting and safety.
 Buffalo Chopper For fine chopping of big

joints.
BAKERY/PASTRY KITCHEN
This section of kitchen caters all types of breads,

morning bakeries, cookies, pastries, cakes,
chocolates to the restaurants, Banquet buffets,
Regency club lounge and The Bakery which is
located at the coffee shop.
The Bakery at entrance of the waterside cafe is an
added feature where guest can purchase
homemade confectionery and bakery product such
as cakes, pastries, breads, morning bakeries.
Chocolates and other merchandise.
EXPERIENCE
 Working in the Production department mostly
included mise-en-place such as chopping,
cutting vegetables, extracting juices helping out
chefs with their requirements, cleaning and
arranging the working areas and refilling buffet
supplies and interacting with the guest .
 Such work also included preparing marinades,
marinating meat and fish items, roasting papads
and other jobs. In the café kitchen, trainees are
put in buffet counters to serve guests, receive
stores (this applies to all kitchens as well) and
take care of the cleaning and arranging of the
areas.
 In the Bakery trainees are given work such as
breaking eggs, boil milk, prepare dough, mixing
ingredients, breaking chocolate blocks, looking
after the buffet and sometime party or function
which occurs in the banquet etc.
 In case of the La Cucina and Guchhi kitchen, work
for trainee would include basic mise-en-place,
cleaning and arranging work areas, exchanging
dusters and receiving stores.
 Overall, working in the kitchen or Food
Production department was quite an enjoyable
experience.
 The employees were very friendly and helpful to
the trainee.
Recreation facility
Club Prana at Hyatt RegencyKolkata is
the city’s first holistic spa and rejuvenation
facility offering a selection of international
and traditionaltherapeutic and body treatments
by a trained team of therapists. This
10,000 square footidyllic wellness centre
comprises a 2,200 square foot fully
equipped gymnasium featuring the
latest cardiovascular equipment, separate
spas for men and women, jogging
track, squash And tennis courts, unisex
salon, and the largest landscaped swimming
pool in the city.
Club Prana Spa Memberships
 Access to the fully equipped fitness centre with
Life fitness & Techno gym cardio equipment and
strength machines
 Access to the hydrotherapy areas which include –
steam, sauna, Jacuzzi, chill pool, showers and

relaxation area
 Access to the tennis & squash Courts
 Access to the outdoor swimming pool
 Complimentary 3 personal training sessions
 Complimentary yoga classes on Tuesdays,
Thursdays and Saturdays (7:30 am – 8:30 am)

 20% discount on Club Prana Spa treatments (not
valid for promotions or retail items)

 20% discount on Hair Salon Services
 15% Discount on Food & Beverage except
alcoholic beverage
 A Complimentary voucher for buffet at Waterside
Cafe, our award winning 24 hour restaurant

 Complimentary spa treatment vouchers as per
membership grid
Conclusion
W h e n I f i r st b e g a n m y I n d u s t r i a l T r a i n i n g I n e v e r h a d t h o u g h t
that it would go by ever so quickly and have left me craving
for much more. I would have to say that it is an absolutely
fabulous part of the curriculum and perhaps will remain the
most memorable one. Needless to say that this experience
was a highly enriching and educative one as I went on from
one department to another and met and got the opportunity
to train under several highly respected senior professionals. I
learnt that every individual is different and that every one has
something unique to offer. I learnt that every job has its
nuances and its value and that no job is superior to the other.
I learnt that on needs to constantly improve and improvise. I
learnt that this is just the beginning of a long road ahead… full
of challenges. But I know that I will be able to run along
because I have my foundations firmly built in. It is here that I
got the opportunity to continuously introspect and improve…
as a budding professional and as a human being. I will
always look back at the time spent here with fondness and
with pride. I cannot but thank all the people who have helped
me in several different ways that will go a long way in
facilitating the commencement of a wonderful journey.

Hyatt Regency

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Industrial

Name: BIREN YADAV

N.C.H.M.C.T Roll no: 1741111062

Hotel: The Accord Metropolitan, CHHENAI

Institute: Institute Of Hotel

The HYATT crescent symbolizes the “sunrise-to-

Hyatt Regency Kolkata, India has a unique

Distance of the hotel from major city

 Missionaries of Charity (Order of Mother

Mode of Transport to the hotel

 BIRGIT HOLM : General

Dining & Entertainment

Divided into four hemispheres, featuring dining,

Restaurants in the Hotel

Spa in the Hotel

Weddings and Events

Activities in and around the Hotel

1979-Both companies kept growing at an impressive

As of March 31, 2013, Hyatt Corporation's worldwide

Park Hyatt provides an unparalleled experience of elegant, contemporary

Andaz represents a refreshing take on the boutique-style hotel. The

Hyatt Summerfield Suites is an extended-stay brand that offers individual

Location: Ground level

 It is a sophisticated Dinning venue.

The various taxes imposed on alcoholic beverages are :

The taxes imposed on non –alcoholic beverages are:

 Bar operation is completely different from any restaurant.

 The banquets are the source of major revenue

Daily Delegate Package

 Rental meeting room, including screen, flip

For those occasions where the setting is

FUNCTIONS OF THE DESK:

REGISTERS MAINTAINED IN THE CONTROL DESK

Regency Suite King

Regency Duplex Suite

Luxurious 216-sq.-metre top-floor suite with pool views features leather-

Large institutions that require a constant flow of clean

OTHER SUBSIDIARY EQUIPMENT USED.

SPONGES: Used in cleaning the bathroom, especially the marble counter

BUCKETS: Large and small of plastic.

CONTAINER: For holding the various agents of cleaning.

HOUSEMANS TROLLEY: For uniform room and health club as well.

SEWING MACHINE: These are located in an inner room (tailor room) of

HANGER ROD: For the uniform room.

BABY HIGH CHAIRS.

BED BOARD (wooden): For single and double beds.

HEATERS: For guestrooms and offices, also provided on request.

FANS: For guest rooms and offices.

HOT WATER BOTTLES.

UMBRELLAS: For garden and poolside.

FLOOR POLISHING MACHINES: For shining floors, mostly used

Working under the supervision and control of Mr.

REGENCY CLUB LOUNGE

PROPERTY MANAGEMENT SYSTEM

Food production is the conversation of food

Food production is a respect to the connoisseurs

Executive Sous Chefs

 Mazdoors are blue-collar laborers and their

 The Café kitchen, Guchhi kitchen, La Cucina

 Banquets kitchen is the most revenue earning

Some of the heavy equipments used in kitchens

 Steam Boiler For bulk boiling

Hyatt Regency Kolkata introduces to the city a

The restaurant emphasizes fresh imported